Pop the champagne, dear friends. This Monday, precisely at 9:00AM, my cookbook will be in the hands of the designer/printer/distributor. I don’t know if I will laugh, cry, or open a bottle of champagne that day. But I will certainly heave a BIG sigh of relief! Here’s why the book has been so long in the making:
Recipe Testing. Call me cray-cray, but I insisted on writing a cookbook that cooks would keep, cherish, and use. Consequently the recipes had to be tested over and over again, not just in my kitchen, but in the kitchens of other cooks, too. Recipe testing takes oodles of time, ingredients, and yes — mullah!
Editing. I hired a highly-respected editor to insure the recipes were clearly written. And even then, I found myself editing what the editor had edited. Time, baby. Time.
Photographs. My initial, low-resolution photographs could not be printed. So I made, staged, and re-shot every recipe again, this time with the correct camera settings, but beneath the incandescent glow of the kitchen light. Back to the drawing board! I finally made, staged, and photographed every dish yet again, this time in natural light. (Can you say “learning curve?”)
The book’s only remaining hold-up? The index! This crucial, back-of-the-book section will be accomplished by Elizabeth Parson after a proof — with page numbers — is available. Elizabeth’s client roster includes America’s Test Kitchen, so I know I’m in good hands.
And speaking of hands — I hope you’ll hold a copy of Kevin’s Kitchen: 100 Recipes for Delicious Living by late summer 2017. Stay tuned for future updates!