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My cookbook MARBLED, SWIRLED, and LAYERED

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My cookbook MARBLED, SWIRLED, and LAYERED My cookbook MARBLED, SWIRLED, and LAYERED

My cookbook MARBLED, SWIRLED, and LAYERED






I’ve been working on my first cookbook Marbled, Swirled, and Layered, for the past three years. Here’s a sneak peak of the book that will be released November 1st, 2016!

There is something slightly surreal about physically holding in my hand a copy of the first cookbook I?ve been working on for the past three years. After laboring on the recipes, writing the book and staring at the edits and all the physical print outs and virtual digital files of Marbled, Swirled, and Layered, I feel like you?ve seen it a million times already. BUT I also have never seen it PHYSICALLY bound together, as a real hardcover book. It?s sort of like when I went to see Mt. Rushmore a few years ago. I?ve seen these four presidents carved into the side of a mountain before because of all the photos and movie scenes that feature it. But I?ve actually never seen it before in real life. And it?s a freaky déjà vu feeling.

People keep on asking me if I am excited about the book coming out. And I am. Incredibly excited, beyond anything I could every possibly accurately describe in words. But I?m also nervous, so very nervous, about folks having it in their hands. And absolutely ecstatically happy. And also like I want to throw up a bit. It?s such a mix of emotions, ranging from a manic sort of throw-your-hands-in-the-air and run-down-the-street screaming MY BOOK IS REAL feeling to a panic sort of bury-my-face-in-my-pillow and never-face-anyone-again feeling. I want people to love this book as much as I do. And I?m fearful they won?t.

But in the end, this is happening. My book comes out November 1st (tomorrow!) and if I had to pick an emotion in the world-wind of various feelings that I have, it would be relief. Because finally FINALLY it will be out there and folks can see what I have been working on for so long. This labor of love is now real and the recipes that I?ve been working on for so long can finally see the light of day. The shift from writing a blog where I make a recipe and can post it the very next day to writing a book where I make a recipe and people can make it?two to three years later?was difficult. These recipes. I want people to make these recipes! They are so fun to make and ever more fun to eat. I love these recipes!

Recipes like my sparkling dark chocolate and raspberry-cream cheese chewy cookies, which I just made a batch of for my first book signing for the Northern California Independent Bookseller Association, are the sort of perfect example of punchy intense flavor coupled with the perfect chew and bite for a cookie. And the rosemary caramel and dark chocolate-potato chip tart drove ALL my recipe testers bonkers when I sent them the recipe to try out. I brought a version of it to a San Francisco Professional Food Society workshop that I was leading and people couldn?t stop raving about it. And when folks ask me what my favorite recipe in the book is (how can I answer that question" That?s like asking who your favorite child is&q...


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Fuente de la noticia: eatthelove
Fecha de publicación: 31-10-2016 21:33
visto: 4

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