Author Archives: Bill Rice

Award-winning Family Cookbook Project Puts Customers First pioneered the use of the Internet to create personal cookbooks and family cookbook online as a way to lower the cost for consumers. We were the first cookbook publisher to use the Internet to allow editors to submit their recipes, designing their cookbooks, choose a professionally-designed cover, invite others to contribute and offer tools to communicate with contributors.

And our efforts have not gone unnoticed. The Web Marketing Association recognizes the top websites in 96 different categories. Family Cookbook Project has been a consistent winner in these internationally recognized award programs. was named recognized for its outstanding website development 9 times since 2005. Awards include Best Family Website, Best Publish Website and Publish and Family Standard of Excellence awards.

Family Cookbook Project monthly newsletter, Food for Thought, has also been recognized as the Best Family Newsletter in the 2018 Internet advertising competition.

Finally, Family Cookbook Project’s award winning app for both iPhones, iPads and android devices has also been recognized in the MobileWebAwards as Best Family Mobile App and Best Publishing App for the past four years straight.

Here is the complete list of Web Marketing Association awards one by Family Cookbook Project:

WebAwards Competition for Website Development

2018 Best Family Website

2017 Publishing Standard of Excellence

2016 Best Publishing Website

2015 Family Standard of Excellence, Publishing Standard of Excellence

2013 Best Publishing Website

2012 Family Standard of Excellence, Publishing Standard of Excellence

2011 Best Publishing Website

2009 Family Standard of Excellence, Publishing Standard of Excellence

2005 Best Family Website


Internet Advertising Competition Awards

2019 Family Cookbook Project Newsletter Best Family Online Newsletter Campaign, Best Publishing Online Newsletter Campaign

2013 Family Cookbook Project Best Award Ad



Family Cookbook Mobile App

2018 Best Family Mobile Application, Best Publishing Mobile Application

2017 Best Family Mobile Application, Best Publishing Mobile Application

2016 Best Family Mobile Application, Best Publishing Mobile Application

2015 Best Family Mobile Application, Best Publishing Mobile Application

2014 Best Publishing Mobile Application

2013 Best Publishing Mobile Application


These awards along with all of the wonderful testimonials we have received over the years is a testament to our commitment to innovative web development, strong customer service and putting the customer first when it comes to creating a personal cookbook for individuals and families.


Bill Rice is the publisher of the award-winning Family Cookbook Project which helps individuals and families create treasured personal cookbooks.

Cookbook Fundraisers For Boy Scout Troops

It’s a fact of life. When you are part of Scouting, fundraising events helped the troop to provide the valuable activities and services that the scouts need to participate.

It is also a fact of life that doing the same old fundraisers year in and year out can put a damper on the enthusiasm of the scouts in your troop to participate-and their family and friends to support the efforts.

As an assistant scoutmaster for BSA Scout Troop 175 in Simsbury Connecticut, we have used Family Cookbook to host a successful fundraiser cookbook that everyone involved enjoyed.

One of our scouts, Jon, was looking for an innovative funding mechanism for his Eagle Scout project. He created an account on, invited the other scouts in the troop to contribute recipes and then sold the finished product to families in the troop and in the community. He raise thousands of dollars that he was able to use to build a wooden walkway through a wetlands area of a local state park.

The scouts all had a great time coming up with interesting recipes and seeing their name in print. The troop had a physical reminder of the project and new patrol leaders all have access to copies to help them with their trip menu planning and cooking merit badge.

John used a photo of his trip to Philmont on the cover of his cookbook however Family Cookbook Project offers several scouting related covers for troops to use.

If your troop would like to start a cookbook fundraiser, check out How to create a successful cookbook fundraiser.

Bill Rice is publisher of the Family Cookbook Project. He is also a father of an Eagle Scout and is a long-time Assistant Scoutmaster with BSA Troop 175 in Simsbury Connecticut.

Cookbook Editor Surveys Sent

By now all Family Cookbook Project Editors should have received a invitation to help us improve the site and tell us what you think.

Unfortunately, some of the surveys sent by SurveyMoney, an outside service called we used to send the surveys, mixed the name field with the wrong email address.

In no way is your cookbook account effected by this. It is a separate system that is being used for the survey.

Please take the survey if you have not done so already even if the name is wrong in your email. The only time your name and email will be recorded is if you leave it with your comments.

If you’d like to take the survey now, you can do so by clicking on this link.

We thank you in advance for your continued support and look forward to making the best cookbook creation site available!

Common Hot Peppers at your Grocery Store

Every time I go to the grocery store to do my photo shopping I am amazed at how many different varieties of peppers there are. Hot or sweet, red, yellow or green, big or small. The variety is almost endless.

So I decided to do a little research and see how each of the peppers flavor profiles are different. Here is what I found.

The heat of a pepper is measured using Scoville units: The scale ranges from 0 (as in bell peppers) all the way to a scary 3,000,000+! Most dried chiles you will encounter fall somewhere in the middle but can still be pretty hot! The Scoville scale is a good start each type can vary based how and where they were grown. Peppers are also a good source of vitamins A, C, and E, they’re also rich in potassium and should be an important part of anyone’s diet.



Also known as green peppers, red pepper or sweet bell pepper, they have a Scoville heat rating of 0. Relatively large in size, the bell-shaped pepper in its immature state is green with a slightly bitter flavor. As it matures, it turns bright red and becomes sweeter. You can also usually find yellow and orange varieties. With their high water content, bell peppers will add moisture and color to any dish.


Sometimes called yellow wax pepper or banana chili, these peppers have a Scoville heat rating between 0 and 500.

This mild yet tangy pepper adds a kick to pizza or sandwiches. This pepper usually takes on a bright yellow hue as it ripens, but occasionally grows to be red, orange or green instead.



Also known as Pimiento and pimento peppers. They have a have a Scoville heat rating 500.

Characteristics: This lovely pepper is sweet on the outside and the inside. Bright red and shaped like a heart, this large pepper barely registers on the Scoville scale, but makes up for its lack of spice with a sweet, succulent flavor. You’ll commonly find cherry peppers chopped and stuffed into green olives, in pimento loaves and pimento cheese.



The Poblano or Ancho pepper is somewhat large and heart-shaped, the poblano is common in Mexican dishes such as chiles rellenos. Are poblano peppers spicy? Yes, but only mildly spicy (Scoville heat units: 1,000 to 2,000). At maturity, the poblano turns dark red-brown and can be dried, at which point it’s referred to as an ancho or mulato. Anchos have a rich, raisin-like sweetness. The high yield of flesh to skin makes anchos great for sauces.



Also know as California green chile, chile verde, New Mexican chile, this long pepper is relatively mild and very versatile. When mature, the Anaheim turns deep red and are referred to a chile Colorado or California red chile. Anaheims are popular in salsas and dishes from the American Southwest. The Anaheim is normally a very mild hot pepper, only tipping the Scoville scale at around 500 to 2,500 Scoville heat units. That makes the Anaheim normally at least eight times milder than the average jalapeño.



This Mexican pepper is typically plucked from the vine while still green. If allowed to ripen more, they will turn red and take on a slightly fruity flavored. Jalapeños are a tasty ingredient commonly used to in salsa and sauces. When dried, a jalapeño is called a chipotle. Smoke-dried chipotles come in two varieties: meco (mellow) and moritas (spicier). Smoky, woodsy, and spicy, chipotles are the perfect ingredient for salsas, sauces, escabeche, and adobo.will have a Scoville heat unit index of 3,500 to 8,000.



Just a couple of inches long, with a tapered end, this small pepper packs quite a bit of heat. Beware: The smaller the pepper, the hotter it is. When ripe, serranos are red or yellowish orange—they can be cooked in both their ripe and unripe states. Serranos are common in Mexican and Thai cooking and have a rating of 6,000 to 23,000 Scoville heat units.



Slender and tapered, this chile is probably most familiar in its dried, ground form—the powder known as cayenne pepper. Ground cayenne pepper is a main ingredient in the chili powder that flavors Tex-Mex dishes such as chili con carne. It’s one of the spiciest types of peppers with a Scoville heat units rating of 30,000 to 50,000.



Best known for the sauce that bares its name, this pepper grows throughout the world. At maturity, the pepper measures one to two inches and is bright red. To create the famous tabasco sauce, the pepper is smashed and combined with salt and vinegar, which tempers the pepper’s heat the Scoville rating of Tabasco Sauce is 2,500 to 5,000 — a mere fraction of its rating as a pepper of 30,000 to 60,000 Scoville units.



Small and bulbous, this chile, in the same family as the Scotch bonnet, is one of the hottest on the Scoville scale you can typically get at the grocery store. If you can get past the heat, habañeros also have a fruity flavor. They’re popular on Mexico’s Yucatan Peninsula and in the Caribbean, where they’re used to make hot sauces. They pack a Scoville heat units rating of 150,000 to 350,000.



Sometimes called Bonney peppers, ball of fire peppers, cachucha or Caribbean red peppers, this spicy pepper is called a scotch bonnet thanks to its resemblance to the caps men wear in Scotland (tam o’ shanter hats, to be precise). It’s the hottest pepper in the Caribbean and used to flavor all sorts of island dishes, including jerk chicken. Though the pepper is most often spicy, you will occasionally find a sweet variety, called cachucha. Scoville heat units cal top 80,000–400,000.



Sometimes called Bhut Naga Jolokia (bhut means ghost, naga means snake, and jolokia is chile), the name alone sounds daunting. This chile has a venomous bite! The ghost pepper hails from Northeastern India and is also cultivated in Sri Lanka and Bangladesh. So how hot is this hair raiser? With more than 1 million Scoville units, it’s approximately half as hot as the pepper spray used by law enforcement but 100 times hotter than a jalapeño. One of the hottest (edible) peppers in the world, ghost peppers are used — sparingly — in chutney and curry.


The potent spicy heat you experience eating chili peppers is caused by capsaicin, a colorless, odorless, waxy compound found in the white pith of the pepper’s inner wall where the seeds are attached. Capsaicin can improve digestion by increasing digestive fluids in the stomach and by fighting bacteria that can cause stomach infections. You can trim and wash the pith and seeds away to dilute the capsaicin, but use disposable kitchen gloves and avoid wiping your eyes or nose. Be sure to wash your hands with vinegar or soap when you are finished working with hot peppers.


Bill Rice is the Publisher of Family Cookbook Project, which helps create and print custom cookbooks for individuals and families. He likes eating peppers with less than 50,000 Scovile Units whenever possible.




It’s time to start thinking about Christmas

There is a reason why 90% of the cookbooks prints are submitted in late November and early December. Everyone knows that family cookbook‘s make great Christmas gifts! Everyone wants something personal and special to give to love ones at the holidays and a family cookbook is makes the perfect gift.

Why are we telling you this in July? Well cookbooks don’t just happen by themselves, they need to be have recipes at it, professionally design covers selected and everything proofread before they are submitted for printing.

The Time it takes to have your cookbook printed and shipped also more than doubles just before the holidays because of the sheer volume. So now is the time to put your efforts into your cookbook and have it completed and submitted for printing by the time September rolls around.


Bill Rice is Co-Publisher of the Great Family Cookbook Project, a website that helps families and individuals collect and share food memories. Follow us on Facebook and Pinterest!

4 Family Cookbook Mistakes to Avoid

Not to Do Check List

At Family Cookbook Project, we have been helping people create custom cookbooks for more than 15 years. We have learned a lot in that time and we wanted to point out some of the things not to do to make your personal cookbook a success.

Mistake #1 -Thinking that everyone in the family will be interested in participating. While it is always a good thing to invite as many people as possible to contribute to your family cookbook, expecting everyone to participate is simply unrealistic. There’s a lot of people in every family that just don’t like to cook, think they are too busy or simply forget and miss the deadline.

It’s important that once you invite your contributors that you keep them motivated by sending messages using family cookbook project reminder tool on a regular basis. You also can have them contacted when new recipes are added to the cookbook.

Mistake #2 – Making the One Final Perfect Family Cookbook. let’s face it, family cookbooks are living documents that are currently evolving just like the families themselves. my family is already on its third volume of recipes. A lot of people also add and use recipes online.

So the bottom line is don’t hold up the entire cookbook waiting for one or two specific recipes or contributors.

Mistake #3 – Making the Family Recipe Book Only About Recipes. Sure the cookbook will have great recipes, however what people really like to read are the personal notes about the recipes and why they are important to the people who contributed them. Family photos are another great way to make your cookbook truly your family cookbook.

Mistake #4 – Bad Proof Reading. One of the most important jobs as editor is reading all of the recipes activate been submitted to make sure the format is consistent and any miss spelled words are corrected.

Luckily Family Cookbook Project has created an “editor edit mode” which allows you to go through each recipe and make changes to them quickly and efficiently. You browser’s spell check will also point out questionably spelled words.

We would add a fifth mistake – not using Family Cookbook Project to organize and print your family cookbook!



Bill Rice is publisher of the Family Cookbook Project. His family cookbook, the Donovan Family Cookbook is now in its third volume. Follow us on Facebook and Pinterest!


Signature Sauces Recipe Contest

Do you have a pasta sauce, soup, salsa or barbecue sauce recipe you love? Maybe one that’s been passed down in your family or is a new creation of your own? They’ll test your recipes and you just might win $1000 for your culinary creation!

Signature Sauces is searching for the Best Pasta Sauces, Barbecue Sauces, Soups, and Salsas Across the U.S. The company was born out of passion for food, the fine art of preparing consistent authentic family recipes for the restaurant and food service industry.


  • 50 percent based on taste
  • 25 percent for the contestant’s tribute to their recipe creation or the story and tradition of the recipe
  • 25 percent on the ease of recipe/adherence to the guidelines

You need to  include Detailed, step-by-step preparation instructions, list each ingredient in exact common U.S. household measurements and order of use in making the Recipe, Indicate cooking times and number of servings. The ingredients list must be 15 ingredients or less and ingredients must be easy to find in grocery stores or online and not cost prohibitive.

You will include a short story/paragraph or detail of the recipe, and mention if it came from a family recipe or why it fits within a certain region of the United States and a photo of you, and if you have one, a photo of the recipe’s creator or namesake.

You can submit as many recipes as you’d like.

Each winner (10) will receive $1000 in the following categories:

  • Four Pasta Sauce Winners
  • Two Soup Winners
  • Two Barbecue Sauce Winners
  • Two Salsa Winners

Deadline to enter this recipe contest is August 15th 2019.

Visit the Contest Page for complete details and to enter.


Cookbook Printing in 8.5″ x 11″ now available from Family Cookbook Project

For many years, Family Cookbook Project has been helping individuals and families create and print wonderful cookbooks in the traditional 5 1/2 by 8 1/2 inch size. However, every once and awhile we get asked “how about an 8 1/2″ x 11″ size printed cookbook?”

After a lot of programming and work with our printers, we can now offer full sized 8 1/2″ x 11″ printed cookbooks that use all of our available professionally designed covers and layouts.

From Layout & Design you can click for cookbook size on the main options, and if you click Binders on the additional options, it shows there, as well.  Once a size is set, all previews/downloads show your cookbook in that size.  This is also helpful for those of you that want to print on your own to your home printer on full size paper!

The cost per cookbook will be higher that the traditional sized cookbook because of the increased paper costs. However the Printing Cost Calculator has been updated to show the pricing for both printed size options.

New Cookbook Editor Recipe Editing Navigation now available

At Family Cookbook Project, we listen to our editors and our contributors and it usually gives us the ideas we use for future development. Today we are announcing the Family Cookbook Project’s Recipe navigation to make it easier to spellcheck and edit recipes before finalizing your cookbook for printing.

Editor Mode

When you go to your VIEW RECIPES and then VIEW RECIPES BY CATEGORY, click on the edit link for the first recipes to edit.

You will notice two things. First any misspelled words will be underlined in red. Right click on the word to see correct spelling options. Second you will notice a recipe navigation bar that shows green buttons with the current recipe title and the next and prior titles as well.This allows you to move from one recipe to the next without having to go back to the index of recipes every time!

Contributors will also have this same functionality, but only for the recipes that they submit.

In the image below taken from my own family cookbook, the recipe title is “Artichoke and Goat Cheese Bundles” which also appears in the center green button. “Artichoke Dip” is the next recipe to edited when you click on that button. Or you can go back to the last recipe “Apricot Cheese Ball” by clicking on the button to the left.

Always remember to save your changes before moving to the next recipe!



Where Does Your Beef Come From?

Ever want to know where your meat comes from? What part of a cow does a butcher use for his or her cuts of meat?

Now you can.

A talented artist from San Francisco, Alyson Thomas,has created a print that you can buy to display on your wall or in your meat aging room (if you have one!).

Here is what she says about the artwork:

This is a signed 13 x19 poster of my original gouache and acrylic painting. I *extensively* researched retails cuts of beef to fully flesh out what primal cut part of the cow they come from. The result is a both a highly accurate and informative diagram, as well as a bold and colorful piece of art. I’ve even had culinary students buy this piece to study.

You can buy this detailed cow butcher diagram here.

Family Cookbook Project is a great way to save your favorite beef recipes. Enter your recipes once and always have access to them. You can even print your own cookbook.

Bill Rice is Co-Publisher of the Great Family Cookbook Project, a website that helps families and individuals collect and share food memories. Follow us on Facebook and Pinterest!