It would be Stuff I Like To Eat, because that's all I know how to cook. So if you're looking for a recipe for squid ink pasta, tough. (Seriously. Yuck.)
Forward by Guy Fieri. Because he seems totally cool and with a little luck, he might call me "Mother Superior of The Church of Our Lady of Flavortown." Or something like that.
Chapter 1 (pages 12-150): Cheese. Odes to Cheese, poems about cheese (not yet written, but fingers crossed!), Great Cheeses I Have Eaten, and a whole lot of recipes containing cheese.
Chapter 2 (pages 151-200): Pasta. All dishes are an excellent source of carbohydrates. Many are an excellent source of cheese.
Chapter 3 (page 201): Beef. Two recipes, both of which are casseroles containing ground beef, and - you guessed it - cheese.
Chapter 4 (pages 202-222): Stir Fries. Most recipes would start with the following instructions: "Investigate your crisper drawer to see what you can rescue before it goes bad."
Chapter 5 (pages 223-275): Breakfast - It's Not Just For Breakfast Any More. Because I will eat eggs and pancakes any old time, and it's my cookbook. Also, many of these recipes are very tasty cheese delivery systems.
Chapter 6 (pages 276-350): Desserts. No need to be afraid of baking. These recipes are absolutely foolproof as they have been rigorously tested to meet my strict quality standards.
I really need to get on this. New York Times Bestseller List, here I come!