I have an update, Dear Fans! [mom]
My book was supposed to be released this past November 27th. It was not.
The long story short: due to legal issues that are WAY above my pay grade, my book will never see the light of day.
These pretty little books are waiting in limbo in a warehouse somewhere. [Probably New Jersey—which, if it isn’t Hell, is a close second.]
I don’t know their fate. I hope they can be saved. Maybe they can’t be sold, but what about donated?
Unfortunately, I think they’re headed for the incinerator.
Thankfully, the first print run was small—only 8000 units. [Units is the technical term for “books” when you work in the unit industry.]
If you, or anyone you know, knows the whereabouts of the warehouse, please let me know.
Also, if a pallet happened to fall off the back of the truck en route to said incinerator, I wouldn’t mind. This isn’t as farfetched as one would imagine. It the warehouse is in New Jersey, the driver is guaranteed to be Italian.
Now… For THE update!
I started another book!
Like my first book, it’ll be delicious, informative, and fabulous.
Unlike my first book, this one doesn’t have a publisher. I know it sounds weird, but this might improve my chances of getting it published.
In a traditional publishing model, I’d have to compromise on everything—the design, the title, and ESPECIALLY the paycheck. [Side note: did you know that most cookbook authors take home around 8% of the book’s cost?] And that’s okay. Most of the time, I don’t mind compromise.
But I have such a strong vision about what recipes I should include, how it should look, and how it should read, that I don’t want to compromise.
I’m not saying other publishers can’t accommodate my vision—first, I’m not that much of a diva that my vision needs accommodating, and second, my experience with editors has been nothing but pleasant—but I’m much more interested in recipe testing, writing, and photographing than I am having to stet a proofreader’s notes about what’s “a little too joke-y, trivializing given the current state of race relations” [an actual proofreader’s comment regarding my Black and White Cookie recipe].
With all that in mind, I’ve started this new project. The first thing I do when starting a new project? Figure out what I want and how to get there. The second thing? Take stock of my supplies to ensure I’m prepared.
To prepare for this new book, I made duck stock.
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