[Click here to enlarge.]
It feels quite peculiar to see it there, as does each step that leads to the book’s release* and makes it more real: I have seen the production schedule, I have gone over the first-pass pages laid out as the final book will be, I will soon receive blads and galleys, and meanwhile I dream about the book one way or another almost every night. Sometimes I dream I am leafing through it and feeling pretty pleased, sometimes I dream I am leafing through it and finding horrifying goof-ups, and just last night I dreamt I was suddenly realizing that the book was 100% British recipes — don’t ask.
If you’d like to read more about the bookwriting process, check these past entries:
- Part I: The Book Deal
- Part II: The Recipes
- Part III: Recipe Testing
- Part IV: Food Photography
- Part V: Done!
- Part VI: What Happens Next?
* The book is scheduled for publication on May 15, 2007 both in North America and the UK.
As a side note, yesterday’s New York Times T:Style Magazine included an article (free registration required) I wrote on Guy Savoy and two potato recipes — one for his purée de pommes de terre à la truffe and one for his pommes dauphines. It was great speaking with Mr. Savoy and having the recipes demonstrated to me in the rue Troyon kitchen as I took frantic notes in my faithful Moleskine, and I hope you’ll enjoy the piece.