"Do people leaf through the opening chapters without actually taking that information in? I wonder that, too. I'm sure that hungry readers will skip right to the recipes. But you may skip right off a cliff."
HAHAHAHAHAHAHAHAHA!!!!! That last sentence is the best thing I've read in a week (and I read EXCELLENT things). For what it's worth, I adore front matter and routinely tell my baking students that if they truly want to become a great baker (or even just a better one), they must cultivate the habit of reading this section of their cookbooks.
Congrats on reaching this milestone and I so look forward to adding your book to my collection :)
You did it! I’m happy for you. Also for getting to talk with John Birdsall and for expanding your contacts in the cookbook world. It’s all coming along beautifully.
Re the front of the book, I like narrative so I enjoy reading it. I usually skip over the pantry, staples and equipment because I know most of that stuff.
Great summary of where you are in the process! We're here for solid front matter! And this sentence: "The flow of the book cascaded towards me, wearing down rough edges and each meander getting to the right place."
Thanks, y'all! I relished writing the front matter. People must know the difference between roller-milled versus stone-milled flour and that buckwheat is gluten-free.
Congratulations! Sounds like an arduous but also enjoyable process--excited to see the finished product!
Thank you so much, Jen!
"Do people leaf through the opening chapters without actually taking that information in? I wonder that, too. I'm sure that hungry readers will skip right to the recipes. But you may skip right off a cliff."
HAHAHAHAHAHAHAHAHA!!!!! That last sentence is the best thing I've read in a week (and I read EXCELLENT things). For what it's worth, I adore front matter and routinely tell my baking students that if they truly want to become a great baker (or even just a better one), they must cultivate the habit of reading this section of their cookbooks.
Congrats on reaching this milestone and I so look forward to adding your book to my collection :)
You get it. Thanks, Kat!
You did it! I’m happy for you. Also for getting to talk with John Birdsall and for expanding your contacts in the cookbook world. It’s all coming along beautifully.
Re the front of the book, I like narrative so I enjoy reading it. I usually skip over the pantry, staples and equipment because I know most of that stuff.
Thank you so much, Dianne! Writing can be lonely, so connecting with folks is key to keeping me inspired and happy.
I added a bunch of narrative, little stories, and go into a bit more depth on certain ingredients (like flour and grains).
I loved reading about your experience creating this cookbook. Congrats!
Thanks a ton!
Great summary of where you are in the process! We're here for solid front matter! And this sentence: "The flow of the book cascaded towards me, wearing down rough edges and each meander getting to the right place."
Bravo on this milestone!
Thanks, y'all! I relished writing the front matter. People must know the difference between roller-milled versus stone-milled flour and that buckwheat is gluten-free.
Congrats on the cookbook, a great accomplishment.
Thank you!
What a huge milestone! Congrats
Thank you for everything, Sally!