It’s been many months since I announced the joyful news about my upcoming cookbook. So much has happened since then…most importantly, I wrote the damn thing! And I have my official release date: October 2, 2018.
Wait, WHAT? One year, 150 days and 58 minutes until it’s released? Yes…read on.
What happened between announcing the book and now?
- I developed 130 uncomplicated recipes. Some are easy ones I’ve been making for years, other are new ideas I’ve been playing with. The trickiest one to get just right was a riff on icebox cake that took EIGHT tests. It’s great now!
- We shot it. Suech and Beck photographed over 130 beautiful, delicious and mouth-watering images. These chocolate curls are just one random shot. Gorgeous, right? We did everything in my little house, with Mel and Lindsay on food styling (and sass talk) and Catherine on props. We ate a lot, laughed a lot and drank much coffee. I’m so thrilled with the images that — true story — I wept happy, silent tears as I printed them off at Staples one day.
- You tested it. You wonderful people volunteered to make the recipes in your own kitchens and tell me whatcha thought. I learned many amazing things through you; can you believe that in Alberta whipping cream is 33% m.f. (usually it’s 35% mf)? And you’re very opinionated about banana bread, potato salad and date squares. You also went crazy for the ricotta dumplings, rapini pasta and caesar salad, among others.
After sifting through almost 400 recipe surveys, I can declare that the recipes are much, much improved by your feedback. I’m endlessly grateful and honoured. Thank you.
- I wrote and submitted the manuscript (and cried, then drank Champagne).
So….what happens next?
A LOT! I just got the edited manuscript back from Penguin, so I’ll be tweaking and fixing things until mid-June. Then there’s layout and design, copy-editing, indexing, blurbs, more edits, proofreading and finally printing and binding of the book. And that’s what takes us all the way to October 2, 2018.
Stay tuned for updates and sneak peeks, though. I’m so very excited to share this with you and the world.
xo ~ Claire.