Well, the big day has finally arrived! Tomorrow is the launch of the Blue Jean Chef cookbook (Blue Jean Chef: Comfortable in the Kitchen), as well as the launch of the brand spankin’ new line of Blue Jean Chef cookware and cooking tools on QVC (noon and 7pm ET). I’ve been blogging and tweeting about all the new things in store, but I thought I’d give you a sneak peak at what will be available tomorrow.

I’ve always been a big fan of hard anodized cookware. It performs well as a cooking medium, distributing the heat evenly. It is super durable and keeps its good looks for a long time. AND… I just think it looks great in a kitchen. So, what’s new about Blue Jean Chef hard anodized cookware? Well, first off the cookware is truly designed for the avid home cook. Many people have complained to me about cookware being too heavy. This cookware is weighted perfectly for the home cook - easy to manage without compromising performance.

Secondly, we’ve put the best non-stick surface available on the inside. The non-stick in Blue Jean Chef hard anodized cookware is by Dupont AND it is PFOA-free. The big news, however, is that unlike many other PFOA free non-sticks, this one is metal utensil safe! That’s huge! It means that this non-stick surface will last, and you won’t end up throwing the pan out in the trash (which is what happens with many of the other PFOA-free pans). Finally, I listened to my QVC customers and included colored silicone handles (you can choose from red, blue, brown or black) and glass lids with a silicone rim. The cookware is beautiful and I know everyone will be pleased with its performance.

I’ve said it before and I’ll say it again - the most important tools in your kitchen are your cookware and your chef’s knife. Tomorrow I’ll be showing off the coolest knife I’ve seen in a long time. The handle is actually made from denim! The handle is made with technique called mikarta - layers of fabric (usually linen, but for the Blue Jean Chef we had to use denim!) are pressed and bonded together to form a brick, from which a handle is then carved. The result is not just a cool-looking knife, but a knife handle that is waterproof and harder than wood or plastic. The blade of the Blue Jean Chef knife is made of Japanese stainless steel, has a granton edge and of course is a great shape - a cross between a santoku and a chef’s knife. It’s so unique - you won’t find a knife like this anywhere else.

I’m really happy to also be bringing some ceramics to the Blue Jean Chef line. Tomorrow we’ll show off a 3 quart stoneware baker in three different colors (red, blue and green). This versatile baker also has a fabric treatment to it. We’ve embedded a linen like texture into the surface of the ceramic, giving it a very cool and unique look without going crazy with a pattern. This way, the Blue Jean Chef ceramics can fit into any decorating or design scheme that you already have in your kitchen. It’s so versatile because it can go into the oven up to 500º F, into the fridge, into the microwave, into the freezer OR into the dishwasher. It’s happy to find a home anywhere in your kitchen!

Throughout the show tomorrow you’ll see me using gorgeous new Blue Jean Chef kitchen towels. I have a soft spot for tea towels and always want a nice one to grab at any time, whether I’m drying a glass, grabbing a hot pan out of the oven or just wiping my hands. Towels are usually left out in your kitchen - handing on the rail of your oven or hanging on the fridge handle, so they had better be nice looking. So, we have a set of SIX kitchen towels in blue, red or green striped pattern. The quality is top-notch and the value can’t be beaten. You’ll love these!

It’s no secret that I have a terrific job! Another offering in the Blue Jean Chef line is a selection of wines from My Wines Direct. It was another tough day at the office when I got to sit with the folks at My Wines Direct and select two whites and two reds to pass along to the QVC community. I selected an Argentinian Malbec, a Chilean Sauvignon Blanc, a Californian Chardonnay and a delicious Californian Cabernet Sauvignon. Then, I created two recipes for two of these wines, which are included with the set. The wines can be purchased as a one time delivery, or on an auto-delivery program so you’ll never be without a bottle when you need it.

And, of course, my cookbook will be available tomorrow. I’ve been able to share the book with several people since I received the first copies from the printer, and I’ve even received some great reviews online. You can read them here and here and here. We had a book release party last Friday and all the feedback I’ve been getting has been great! I’m excited about sharing the book with you. There’s even a great cookbook holder/chalkboard to keep your book clean and open to the right recipe. That is a must have!

So, as you can see, it’s going to be a big day for me tomorrow. I hope you can join me on QVC at noon ET for a preview of the cookbook and then at 7pm ET for a full hour of all our new Blue Jean Chef products.

It’s October. Finally. Almost a year ago, I started writing a cookbook. In 30 days, it will go on sale on QVC. October is going to be an exciting month for me!

The book, Blue Jean Chef: Comfortable in the Kitchen was a lot of work and kept me buried in recipe writing, recipe testing, editing, proofing for months. Now that I can actually see a copy on my coffee table, it’s a little surreal. Of course, all the time that I used to devote to the book has been taken up with other things now, but I do feel a lightness about me and I’m so excited about finally getting the book out to the market.

The premise for the book came from my love of teaching people how to cook. Of all the roles I’ve played working in the culinary world, teaching has been the most gratifying and satisfying position I’ve held. I do love to see people learning something that I know they will apply and truly benefit from - even if it’s just how to properly cut an onion. So, with Blue Jean Chef: Comfortable in the Kitchen, I’ve included a little instruction. The book is designed to teach basic techniques and then strengthen skills. Each chapter contains basic recipes that will give you a solid understanding of how the dish works, and four other recipes that build on that technique, but use different ingredients to create a unique and delicious meal. Once the basic recipe is mastered and the variations practiced, I hope you’ll be comfortable enough with the dish to improvise and make it your own!

Completing the cookbook project was super satisfying for me, but if I knew that the book actually helped to make people more comfortable in the kitchen I’d be over the moon! Perhaps on October 31st, when the book finally goes on sale, it will be a full moon…