Photography Cristian Barnett (www.crisbarnett.com), food styling Andrea O’Connor. Copyright Absolute Press. All rights reserved.
My goodness, 3 weeks since my last blog post. How time flies! I'm sorry for my extended absence without leave. Sadly I haven't been away sunning myself but, aside from working hard 9-5, I have been doing something rather exciting: finalising the text of 'A Slice of Cherry Pie' with my editor and working with the creative geniuses at <a href="http://www.absolutepress.co.uk/" target="_blank">Absolute Press</a> on the design of the book and food styling for the photography. <a href="http://www.asliceofcherrypie.com/blog/february-2010-book-update/">Read post</>.
If you follow me on <a href="http://twitter.com/JuliaParsons">Twitter</a> 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 <a href="http://www.absolutepress.co.uk/">'Absolute Press'</a> who are also now on Twitter (<a href="http://twitter.com/absolute_press">www.twitter.com/absolute_press</a>). 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.<br /><br />So, where am I? <a href="http://www.asliceofcherrypie.com/blog/november-2009-book-update/">Read post</a>.
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.<br /><br />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, <em>typescript</em>, 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. <a href="http://www.asliceofcherrypie.com/blog/checking-in/">Read post</a>.
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? <a href="http://www.asliceofcherrypie.com/blog/on-meeting-my-publisher/">Read post</a>.
