The EAT IN MY KITCHEN book was published in October 2016, in English and in German.
You can order the book here:
Writing a cookbook feels like being on a rollercoaster for months. It reveals emotions that I didn’t even think I’d be capable of. Creating a book throws you up to the highest highs and drops you back to the ground, it makes you crawl into the deepest holes to bring out the best that you can possibly do – because it’s a book. But it’s all worth it, as it’s one of the most exciting and satisfying experiences I’ve ever had in my life.
Usually, a book starts with an idea, a script, that the author thinks is worth sending into the world, or at least to an agent or a publisher. In my case, it was different, I was so busy with my blog eat in my kitchen, to keep the constant flow of a new recipe every day in the first year, that a cookbook didn’t even come to mind. It felt strange seeing myself as a blogger, let alone calling myself an author. Some of my readers mentioned a book, or kept asking when I’d start working on a physical version of the blog, but I never saw myself as a cookbook author. I wrote about my recipes, that felt natural, as I’ve always been inspired by food, so coming up with new ideas in my kitchen is quite an easy task for me. My love for good food keeps the ideas flowing. So when Holly La Due from Prestel Publishing send me an email from her New York office in February 2015 to ask if I’d like to write a cookbook, I felt surprised, shocked, and overwhelmed. But then, after a few days, when the idea had sunk in, there was just happiness and gratitude for this great chance, and so I started working on what has become my first book:
EAT IN MY KITCHEN – To Cook, to Bake, to Eat, and to Treat is a collection of 100 mainly new recipes plus a few blog classics and six meet in your kitchen features (with Molly Yeh, Yossy Arefi, the Hemsley sisters and some more). I cooked and baked everything myself, alone in my kitchen at home, I took all the pictures, and wrote the book in two languages, in English and in German. To see it come to life more and more every day is rather overwhelming, and then, when I read the quotes about my book from two people whose work I admire so much, I was close to tears:
“Eat in my kitchen is a wonderful selection of recipes, bursting with colour, beauty and flavour. Each page offers a new temptation”.
– Sami Tamimi, head chef, Ottolenghi restaurants, co-author of Ottolenghi: The Cookbook and Jerusalem
“Great food like great art speaks the truth. Meike’s recipes and photos are pared down, honest and revealing – I love what she does! She goes right for the sensory jugular leaving you wanting and needing more. Void of superfluous detail, Meike’s all about delicious food – brava!”
– Cynthia Barcomi, pastry chef, founder of Barcomi’s, and author of six cookbooks
In the past year, my life has been more than crazy. I pity my boyfriend and I can’t thank him enough for sticking with me, despite my countless nervous breakdowns and the fact that he put on weight due to my excessive cooking and baking. But we managed, all together, with my fantastic publisher team in New York, Munich, and London, and first and foremost, with my inspiring, patient, visionary Holly. I can’t thank you enough.
Here you can read my post about the process of writing the book: What it means to write a cookbook
(for all press features, click here)
“Ms. Peters, a blogger who lives in Berlin, draws on a mix of German and Mediterranean influences. That includes Malta, where she has family, inspiring the addition of orange peel in a bittersweet chocolate Bundt cake and blood oranges in a steaming bowl of mussels. Her sandwiches … including one made with roasted cherry tomatoes and garlic: easy for lunch, suitable for hors d’oeuvres on little toast rounds, and alluring when assembled on long ciabatta breads for a party.”
– The New York Times
(‘Best Cookbooks of Fall 2016’)
“Food blogger Meike Peters’s premiere cookbook celebrates the seasons with 100 tasty recipes that celebrate fresh, seasonal dishes. It’s worth the purchase even if just for her exquisite food photography …”
– InStyle USA
(‘Best Cookbooks of Fall 2016’)
“Eat in My Kitchen,” by Berlin blogger Meike Peters, provides home entertaining tips as well as fastidiously written recipes that make everything from Maltese pastry to pork shoulder roasted in Bavarian beer seem breezily attainable. While Eat In My Kitchen is not purely vegetarian, Peters provides a wealth of everyday plant-centric menus in which meat is an accent, not the centerpiece.”
– USA Today
(‘The 16 Best Food and Beverage Books of 2016’)
“Eat In My Kitchen is an incredibly beautiful book. I’ve made several recipes from Meike’s book – the Pasta with Orange Butter, the Potato and Sauerkraut Latkes and the Bavarian Pork Roast – all incredibly delicious. The photographs are gorgeous in this title, taken by the author herself, and the recipes truly are crave-worthy. This will be a well-used tool in my kitchen for years and I’m hoping for much more from this talented writer.”
― Jenny Hartin / Eat Your Books
(‘The Forty Best Cookbooks of 2016’)
“Blogger Meike Peters is a fan of all things in moderation, and her debut book strikes a balance between healthy and indulgent. Try Mediterranean-inspired spiced salmon or feta, artichoke and zucchini casserole―then finish with chocolate-olive oil cake.”
― SELF Magazine
“What I love most about this [cinnamon apple crumb] cake is that while some fruit cakes can be on the dry side, this cake is anything but. It’s moist, buttery, and almost even doughy in the center if you cook it for just under an hour…which I did…and it was perfection.”
“Blueberry, Buckwheat, and Hazelnut Muffins—Ground hazelnuts and nutty buckwheat replace wheat flour to turn this muffin recipe into a gluten-free treat. The warmth of cinnamon merged with sweet juicy berries creates the most tempting aroma from the oven . . . This sweet Tyrolean classic features buckwheat and hazelnut sponge cake sandwiched with a red jam filling. It’s so pleasing to enjoy while sitting next to a warm fire, watching snowflakes fall in front of the window.”
“Meike’s food combines the vibrant colors and flavors of her German home as well as her Maltese home-away-from-home. Her Pretzel Buns from the book are perfect examples. They are based on a German recipe, but use Maltese salt.”
— Design Sponge