I have some news and I’m at an age where the phrase “I have some news,” needs to be immediately followed by “it’s not a baby.” It’s not a baby. It’s a cookbook!
Back in September, on my 30th birthday, also the day we signed the title on our house and officially became homeowners, which will now forever be known as THE CRAZIEST DAY OF MY LIFE, I got an offer from an editor I had been working with to write this cookbook. Now that contracts have been signed and I’m full speed ahead on this thing, I’m excited to share the news.
It’s called Beyond Canning: New Ideas for Preserving, Pickling, and Fermenting and it is planned for release in February 2016, just in time for putting all those lovely early spring things (you know I’m talking about rhubarb) in jars. For those real-life friends who witnessed my bookshelf of preserves, which proudly stood in the living room of our apartment in NYC, you know this is a topic that really gets me going. I’m elated to be working with Thom O’Hearn at Quarto on the book and grateful to be represented by Judy Linden at Stonesong. We’re super close to making the photographer official and I’m over the moon that Paul (!!!) will be providing the illustrations.
This is the reason that things have been a bit slow on the blog front recently, but please follow along on instagram with #beyondcanning and keep me company on this adventure. And thank you for being here!
With that, happy weekend! We’re headed to a citrus grove, so I can try to track down some harder-to-find citrus for the book.