My most recent book is Gorgeous: The Sum of All Your Glorious Parts
Tell us something about yourself.
I am the author of five cooking, entertaining and lifestyle books. As qualified food expert, I contribute regularly to national as well as local publications, on such subjects as how to host a successful party, how to update heirloom recipes and what to bring to a pot luck supper. My advice appears in numerous newspapers and magazines including the Wall Street Journal, Washington Post, Reader’s Digest and Boston Globe.
What inspired you to write this book?
My favorite mantra is “keep the balance”. This can be a difficult think to do in the hectic world we live in. GORGEOUS is about living a well-balanced, healthy lifestyle to bring your inner beauty to the forefront.
How did you publish this book?
I have worked with Cumberland House Publishing in Nashville, Tennessee for most of my books.
How did you know you wanted to be a writer? How did you get started?
I started my writing career when my oldest (I have three) son went off to college. He and his pals required some in-the-trenches cooking advice and writing about simple recipes, thrifty grocery shopping tips and essential gadgets found a niche with young adults that grew into a niche with busy working moms.
What do you believe is the hardest part of writing?
When I get on a roll, it moves at lightening speed. The hardest part for me is going back to check and re-check and then check again to make sure that the text is crystal clear and that the recipes work for everyone.
How do you do research for your books?
I keep up with current health trends and popular foods and ingredients. I also maintain several websites, two blogs and Facebook pages to interact with my readers.
Did you learn anything from writing this book? What?
I learned so much by working with Dr. Harry Moon. The science behind what you eat is critical to understanding and executing a well-balanced lifestyle. Of course, I make the science totally delectable.
What are you reading now?
I’m reading Eating Animals by Jonathan Safran Foer. Believe it or not, he does not make the case for becoming a vegan, but does make a strong case for knowing where the food you eat comes from.
Are you working on your next book? What can you tell us about it?
YES!! My new book is From Nana’s Kitchen with Love. It’s a book written by a grandmother for a grandmother. Tens of millions of today’s grandparents are intimately involved with their grandchildren. Many have assumed the babysitting duties because both parents are working. Nanas know that families who eat together raise better students than those who don’t. Nanas know that serving ”whole” foods in place of convenient, processed foods results in a well balanced diet. Nanas feel strongly about linking a substantive diet to improved quality of life. Educating her family about kitchen gadgets, cost effective meal planning and just plain having fun together is something every wise Nana can do. Readers can watch the progress of the book and learn about The Nana Network at www.FromNanasKitchenwithLove.com and by visiting The Nana Network Facebook page.
What is the best advice you could give other writers about writing or publishing?
Today, writing is not just about your skill, it’s also about your platform. Why are you the one to write this book? The publishing world is in a tither and we writers are caught in the middle.
What are you doing to promote your latest book?
I offer healthy, well-balanced lifestyle advice in magazines, blog posts, websites and in cooking segments on television programs.
Where can readers learn more about you and your book?
My website www.Jorj.com showcases all of my books and keeps readers apprised of my new projects.