The ReciScan Blog
From Takeaways to Cookbooks: The Journey Behind The Art of the Table
Callum Morrill shares how learning to cook during lockdown led to his first printed cookbook, The Art of the Table, and a new series for home cooks.
Where it all began
My journey into cooking didn’t begin in a professional kitchen or with years of experience. It began at home during the 2020 lockdown.
Like many people, I found myself spending a lot of time at home. I was relying on takeaways quite regularly, and eventually I decided I wanted to do better. I wanted to learn how to cook proper meals for myself rather than always ordering food in.
So I started learning.
One of the first things I really started experimenting with was steak. I became interested in learning how to cook it properly, getting the right sear, understanding cooking temperatures and achieving the finish I wanted. I started trying different methods, experimenting with seasonings and discovering how small details could make such a difference.
That curiosity pushed me to explore other dishes and techniques. I wanted to understand not just how to follow a recipe, but why certain methods worked and how I could improve the food I was making.
What started with something as simple as learning to cook a steak gradually opened the door to a much bigger passion for cooking.
From learning to creating
As my confidence grew, so did my interest in understanding the reasons behind good cooking.
I started exploring new ingredients, experimenting with flavours and developing my own ways of preparing dishes. I became increasingly interested in the techniques behind cooking and how the right preparation, seasoning and attention to detail could transform a meal.
Eventually, I started thinking about putting everything together into a cookbook.
I wanted to create something that other people could enjoy using in their own kitchens, whether they were just starting out or already had plenty of cooking experience.
That idea became The Art of the Table, my first published cookbook.
More than just a collection of recipes
When I began putting the book together, I knew I didn’t simply want to create a list of ingredients followed by instructions.
I wanted it to be something readers could return to, whether they were preparing a comforting family meal, trying something new or looking to improve their confidence in the kitchen.
The book brings together recipes, cooking techniques, homemade seasonings, marinades, brines and practical kitchen guidance.
I wanted to include the little details that can make a real difference to a dish, because I believe cooking is about more than simply following instructions. Understanding flavours, learning techniques and knowing why certain methods work can make the whole experience much more rewarding.
There was also a lot to think about beyond the recipes themselves. I had to consider the structure, layout, photographs, cover design and how everything would work together as a finished book.
It took time, patience and plenty of attention to detail, but gradually the idea became a reality.
Bringing the cookbook to life with ReciScan
One of the most exciting parts of the journey was seeing the project turn into a physical book.
Using ReciScan became part of that process, helping me take the next steps towards producing my cookbook. It was exciting to see something that had started as a personal idea develop into a finished publication.
When my first printed copy arrived, it was a particularly proud moment. After all the time spent developing recipes, organising the content and working on the design, I finally had something tangible to show for it.
The Art of the Table was no longer just an idea. It was a published cookbook with my name on the cover.
I’ve also really appreciated the support from the people behind ReciScan. It’s been encouraging to see a platform that wants to support independent cookbook authors and help them share their work with a wider audience.
Building The Art of Cooking
Publishing my first cookbook wasn’t the end of the journey. It gave me the confidence to keep developing my ideas.
That led to my second cookbook, The Art of Flavour, and the continued development of my wider publishing brand, The Art of Cooking.
Each book gives me another opportunity to explore recipes, techniques and different aspects of cooking while continuing to develop my own style.
I’m also working towards building a collection of cookbooks covering different areas of cooking, from savoury dishes and everyday favourites to desserts and smaller bites.
I’m still learning as I go, and that’s something I enjoy. Cooking is a skill you can keep developing, and there is always something new to try, improve or discover.
A message for anyone thinking about starting
Looking back, it’s quite remarkable to think that this all started because I was eating too many takeaways during lockdown and decided I wanted to learn how to cook.
I didn’t start with a plan to become a cookbook author. I simply wanted to improve something in my everyday life. One small decision eventually led to a project I never imagined I would create.
If you’re thinking about writing your own cookbook, my advice would be to start with what you know and what you enjoy. You don’t need to have everything figured out from day one. Give yourself time to learn, experiment and develop your ideas.
Don’t be afraid to start small. You never know where a simple interest or idea might take you.
What started as a personal decision to improve my cooking has grown into something I’m genuinely proud of. Having my own cookbook published and seeing The Art of Cooking begin to grow has made all the effort worthwhile.
And this is only the beginning.
Discover The Art of the Table
If you’d like to explore the recipes, techniques and kitchen secrets in my first cookbook, The Art of the Table, you can find it through the following options:
Thank you to everyone who has supported my journey so far, and to those who have taken an interest in my work.
Callum Morrill Author of The Art of the Table and The Art of Flavour Founder of The Art of Cooking