Ree Drummond shared a new scoop about her soon-to-be-released cookbook, The Pioneer Woman Cooks: The Essential Recipes. In an interview with People magazine, the Food Network star admitted that the upcoming book was supposed to be her last one, but something changed and now she plans to pen one more in the future.
“This is my ninth cookbook, and I had decided at a certain point that this would be my final cookbook,” Drummond, 56, told the outlet. “I know that sounds sad and crazy, but I feel that I've kind of told the stories I want to tell with food, and I'm just going to keep making my favorite things.”
The celebrity cook even joked that she wished she had the “nerve” to call her new book The Last Supper. But luckily, she didn't.
“There's been a development, and I will actually have a 10th cookbook, but that will definitely be my last,” she revealed.
Drummond’s Penultimate Cookbook is Coming Soon
Drummond’s ninth cookbook will be released on Oct. 28, and it will be filled with 120 of her greatest, go-to recipes.
She first shared the cover of the book in a Facebook post in July, where she described it as a “recipe bible.”
“It’s packed as full as I could get it with all the beloved, most essential (hence the title!) PW recipes, but with a very important twist: Every single one of them has been re-examined, re-worked, re-tested, and turned into an even more delicious and foolproof version of themselves," she told fans. “It has been the hardest cookbook for me to complete because I care about these recipes SO much (I’ve made some of them for thirty years), and I couldn’t seem to stop perfecting, tasting, perfecting, tasting. I’m so happy with how it turned out.”
As an example of what fans can expect, Drummond shared on her website that she made a major change to her iconic Chicken Spaghetti casserole recipe she has been making for years. In an updated twist, the Pioneer Woman revealed she swapped out the usual canned cream of mushroom soup for a homemade version of the soup. She also added some sherry and a mixture of cheeses for a “spectacular” new version of the decades-old recipe.
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