Unpasteurized Inga

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by Inga Orth

From our very first meeting with Inga Orth, we knew this would be a special collaboration. Her warmth, authenticity, and deep connection to her farm and food were immediately apparent. As she shared her story and walked us through her daily life, it became clear that our role wasn’t simply to test recipes—it was to help translate her voice, her experience, and her approach to cooking into recipes that home cooks could confidently recreate.

Over six months, The Book Kitchen team, Nicole Bujewski and Krista Loomans, immersed themselves in the process. We repeatedly cooked every recipe, tested techniques, refined instructions, suggested adjustments, and ensured each dish was approachable without sacrificing its character. Through an ongoing dialogue with Inga, every revision stayed true to her values.

Once the recipes were complete, our work shifted from recipe development to visual storytelling. Partnering with the amazing photographer Paul Strabbing and publisher Kristin Mitchell of Little Creek Press, we produced every recipe photograph at Nicole’s farmhouse, Spensley Farm, in Mineral Point. Each dish was prepared, styled, and photographed to capture the honest beauty of Inga’s food and the spirit of the memoir cookbook.

The result is a cookbook that reflects not only Inga’s remarkable story, but also the collaborative process behind transforming cherished recipes into a polished, beautifully photographed collection for readers everywhere. We were incredibly proud to have played a role in bringing Unpasteurized Inga to life.

Project Scope

Recipe Development / Food Styling /
Recipe Testing

"Working with Nicole at The Book Kitchen was one of the best experiences I’ve ever had in a kitchen.

I felt completely taken care of from start to finish. Nicole has an intuitive way of knowing what’s needed while still giving you the space to create. That kind of balance is rare.

What meant the most to me was the respect. She approached my recipes with care and integrity, and when she offered input, it was thoughtful and always in service of making the work better—never changing its heart.

She’s incredibly talented, deeply professional, and someone I would trust again without hesitation."

"Working with The Book Kitchen on Inga Orth’s upcoming Little Creek Press title has been an exceptional experience. Their team brought a level of care, precision, and creativity that elevated the entire project—from thoughtful ingredient sourcing to thorough recipe testing and refinement.

Every recipe was approached with both culinary expertise and an understanding of how it would live on the page and in the reader’s kitchen. The result is a collection that is not only beautiful, but reliable and accessible—something we value deeply in our publishing process.

Their ability to seamlessly move from development to testing to presentation made them an invaluable partner. We would not hesitate to work with them again."

"I’ve known Nicole for almost 20 years. She was one of my students at the French Pastry School, and later became a very valuable member of our faculty. Nicole assisted me with the food styling of my book, The Art of French Tarts, at my home in the South of France.

Nicole loves quality and anything French. With her food styling talents, she beautifully conveyed the warm French spirit I was looking for. She is very flexible, resourceful, professional, and works very well under pressure, as we had little more than a week to shoot the entire book. She has also helped me create my new website www.chefjacquypfeiffer.com. "

Let’s Cook Something Up

Whether you need a single recipe or a full collection, we’d love to collaborate. Tell us about your project, timeline, and goals — and we’ll help turn your ideas into recipes ready for publication, promotion, or the plate.

PORTFOLIO

> COOKBOOK