If you follow me on Twitter you'll have heard lots of tweets over the past few months about the development of 'A Slice of Cherry Pie' the cookbook, along with various conversations and banter with my publisher 'Absolute Press' who are also now on Twitter (www.twitter.com/absolute_press). You’ll therefore probably have a fair idea of where I am with the book, but I thought it was about time I updated everyone on the blog and gave a little more insight into the publishing process and the journey I'm on, as I know so many of you are interested this aspect.So, where am I? Read post.
I’ve been conscious that it’s been a while since my last blog post but I was rather taken aback when I saw that it’s been almost two weeks. Where on earth has the time gone? It’s most definitely time for a quick update.Aside from being incredibly busy at work, I’ve of course been working hard on the book, writing and testing recipes and weaving them together with words in the chapters. The other day I printed out the manuscript, or rather, typescript, as the Art Director at Absolute Press pointed out to me that it's now known as (sorry Matt!) and as I read through it I, dare I say, quite liked what I'd written. Not all of it, naturally, and the pen was busy with crossing out and adding words, but nether the less I felt that this was a book in the making that I, at least, would like. And I guess that's the best I can do. I'm something of a perfectionist and as such I'm my own worst critic, so this was a rare and nice moment for me. Read post.
Firstly thank you all so much for all the good wishes for the book. I really do have the loveliest readers and food blogging friends in the world. I promised to share with you some of my experiences of writing this book and I’d like to give you some inside info. on the world of publishing too. Where better to start than with the fabulous lunch meeting I had with my publisher yesterday? Read post.
At long last spring is almost here. I do love winter, as much as I love all of the seasons for what they each uniquely bring, but there does come a point in time when I start to long for the turning of the season and the changes it brings. That point has now come for me and I’m really happy to see spring flowers starting to pop up and the days gradually staying lighter for longer. I’ve just come back from a lunchtime walk and the sun is shining brightly and the air feels warmer. It seems the perfect time to tell you the news I’ve been bursting to tell you for so long: I’m busy working on my very own cookbook, based on this blog, which is due to be published next year. Read post.
I’m so incredibly excited all of a sudden! Christmas is just around the corner and I have a fridge jam packed with Christmas goodies that I just can’t wait to start cooking and eating. I’ll admit it now: I’m gluttonous and I’m indulgent and, let’s face it, nothing brings out these rather wonderful qualities more than Christmas!
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