Slice of Orlando Book

“Slice of Orlando” is a new cookbook celebrating the food of Orlando and follows on from “Slice of Kent” and “Slice of Jersey”. The book will have 2 recipes each from 25+ of the finest restaurants and be available for sale from restaurants, book stores, gifts shops and tourist locations, 

It is the idea of David Pearce, who previously worked at a Michelin Starred restaurant for many years before setting up his own fine wine merchants, This led to two book commissions from a major publisher. Skip forward a few years, and David was running a successful photography business when he decided to publish books on photography for fellow professionals. These sold tens of thousands of copies until they ran their course. Coming back to the present, David has decided to enter the world of publishing again as a natural progression from his job as a food and drink photographer. 

We have personally selected the restaurants we would love to include in the book and you are one of them (assuming we sent you an invitation and you did not stumble across this page by accident!). 

Praise for previous book in the series :-

“Excellent book love that you get extra tips to ensure success when cooking the recipe . Have eaten in a couple of the restaurants and will definitely be visiting on or two new ones”

“Absolutely delightful recipe book, but so much more lovely to see photos of chefs, gorgeous photography and recipes stunning. Not just for people in Kent I can assure you”

“This is an amazing book showcasing the best of Kent. Including some amazing recipes by great chefs. I would like to thank David for doing this book and how great it is. It’s a must buy”

“This book is beautifully crafted and packed full of information and recipes for all. A perfect gift and addition to your coffee table”

“This book is excellent, the recipes are both exquisite yet achievable. The book makes a beautiful gift for a food lover”

“I recently got this book after it being recommended to me. What a lovely book it is too. There are many excellent recipes from a number of well known Kent restaurants and food suppliers. Plenty to try to re-create and plenty of restaurants to try too. Most recipes have super photos too, I do like to see what I am trying to prepare!”

“This book is great. The photography is on point. And its really nice being someone from Kent reading about local produce and recipes. I have been to a few of the restaurants listed in the book so its always nice to see them pop up as you go through the book. I would recommend this book to anyone. But if you do live in Kent its obviously very special”

 

Do I have to pay to be included?
This is a cookbook celebrating the food of Miami and we would love to include you. You do not have to pay to be included but we do request that you pre-order at least 50 copies of the book to sell at your establishment at regular wholesale prices. The minimum wholesale order is 52 copies at $15 each with a RRP of $30.

Will the books sell?
In our experience from other books in the series then yes. Some retailers are selling 50 copies a month of Slice of Kent. For Slice of Jersey we introduced custom back covers for establishments ordering 100 units or more. There is an example of this below. 

What do I have to do?
Simply submit 2 recipes that celebrate local produce. This should be able to scale down for 2-6 people to cook at home. We will discuss the dishes to ensure no repetition, so the sooner you chat to us the better! I will be coming to Miami in mid February to photograph the 2 dishes. This takes no more than 45 minutes. I will also take a portrait of the chef. 

Do I have to do any writing?
A little… we ask you to write you food philosophy, a description of the dish and why you like it and a cooking tip. And that is it. Full details are given below. 

When will the book be out?
We hope by April or May ready for the summer tourist season.

What will the book look like?
We have shown a selection of pages from “Slice of Jersey” below for you to see.

When do I have to submit the recipes?
As soon as possible! We have had a nightmare getting recipes from some chefs so we have included a form below which you will be invited to fill out. Examples of the format and what we need are included for your reference. We HAVE to have the recipes by the end of February and you MUST use the form below. 

Who else will be included in the book? 
We aim to have a diverse selection of restaurants to best aid the reader. We want fine dining dishes alongside easier to make mid-week meals. 

About David Pearce (the publisher and photographer)

David is the ex-sommelier at a Michelin Starred restaurant in the UK. He undertook stagiers at Le Gavroche, The Ritz Hotel and Turnberry Hotel. David won the Acadamie Culinaire du France “Annual Award of Excellence” and the Martell Cognac competition. He has authored the books Wines of Australia and Wines of North America in addition to 5 other books. David has also worked globally as a sports photographer covering international events such at the Olympic Games. 

Next Steps

We are really glad you would like to be part of this project. Take a look at the page examples below and the required text to give you an indication of what we need. Then email us on david@oliver-cameron.com with your recipe suggestions. Once agreed, come back to this page and fill out the form. It is really important that you write enough for your philosophy as this is an important part of the book. Please do not skimp on this as we will have to come back and ask for more!

 

Page Layout Examples

Your Options

1. Pre-order 50 books for $750. These will retail for $1500.
 
2. Pre-order 75 books for $1125 and receive 90 books. These will retail for $2700.
 
3. Pre-order 100 books for $1500 and receive 150 books. These will retail for $4500.

Order Your Books


Your choice




Text Examples

Philosophy Example

In the Kitchen we all wear our apron up. Like Marco once said… we are all Commis! I might know more than a lot of people (and surely less than many others) but I am always curious and interested…always learning.

Over the years we have created a great relationship with producers, farmers, fishmongers, foragers, etc…Our food is as local as possible and always seasonal. If something on he menu is not in season it is because we had pickled it, cured it, fermented it, preserved it, dried it…otherwise freshness is our key. Some vegetables don’t even go near a fridge….they get picked at 6am, deliver to us within two hours, washed, prepared and ready for lunch or dinner, respecting their natural sweetness.

Our approach to Eating is Nose to Tail…. I am a economist who doesn’t like waste as a matter of respect for the produce and the labour involved bringing it to us.  

But my approach to Cooking is a  “Productionist”.  We like to treat a humble Onion like a valuable Truffle. Every season we pick certain produce and we try to develop new ways of extracting flavour, then other seasonal produce comes along and suddenly what didn’t work in one way works in another, with a lot of creativity and a good critical conscience dishes are created

Recipe Description Example

The parfait dish was developed from reflection on root vegetable desserts like carrot cake and pumpkin pie, after that it was picking a form either cake or cream based, thinking on how best to highlight the flavour it become a parfait. Adding garnishes to the dish required thinking about what went with the artichoke when its used in a savoury dish which is where the coffee came in. Adding the chestnut was a textural need that matched well with the season and flavour of the artichoke and the addition of the pear was to add a sweeter, dessert element as well as including produce from Kent.

Recipe Tip Example

When cooking the mackerel, hot pan seal the fillet skin side down till crisp in colour, turn over flesh side down remove from the heat allow the residual heat do the work whilst allowing it to rest in the pan.

 

Format for the Ingredients

160g venison haunch 
3 fresh blackberries 
50g Cavolo Nero 

For the braised lentils 
200g of Puy lentils, soaked for 30 minutes before using and then drained
10g of carrots, peeled and diced
10g of celery, peeled and diced
1tbsp shallot, diced
6g of thyme
1 bay leaf
3 juniper berries – crushed
2 garlic cloves, peeled
1 pinch of salt

For the braised red cabbage 
150g red cabbage, thinly sliced with core removed
65ml red wine
50ml red wine vinegar
20g raisins
50g sugar
1/4 Bramley apple, grated
10g honey

Format for the Method

For the Venison
Heat olive oil in a pan
Once hot, sear the venison all over
Place in a pre-heated oven (190c) for 4 minutes
Remove from the oven, baste with butter and allow to rest
Carve through the grain
Garnish with fresh blackberries

For the braised lentils
Soak the lentils in cold water overnight then drain
Sweat of the celery, carrot and shallot in a little olive oil
Add the juniper, garlic, bay leaf and thyme
Add the lentils and cover with chicken or vegetable stock and cook gently till lentils are slightly soft

For the braised red cabbage
Marinade all the ingredients for 24hours
Gently cook on stove till cabbage is soft
Once the cabbage is cooked, Pass off and reduce remaining marinade (thicken with a little cornflour if necessary)
Once thickened, mix back through the cabbage, this should coat and hold the red cabbage, with a glossy shine.

Plate

Submission Form

Recipes for 2 or 4 people please

14 + 4 =