We sealed the deal on Christmas Eve of 2009.
Can you believe it? Writing a cookbook is a long process. Most folks aren’t aware of just how long it takes. Yes, some books are pushed quickly through the system and some books, frankly aren’t always carefully produced. My experience with both of my books has been one of slow, careful growth. I like it. I love it. I feel that something worth having is something worth the wait.
First, there’s the tiny little wisp of a thought that might, just might be something. That little thought needs nurturing, so I roll it around my brain and marinate on it until it’s bona fide, the real deal. Then, I write my proposal. This is the piece for the publishing company to be able to understand the idea, see if they are game, see if they think it’s bona fide, too. (My words, not theirs; they are from Northern California, I am from the South.) My proposals have a full recipe list, sample chapter, a selection of recipes, as well as a summary of each intended chapter. It’s basically the skeleton, or the outline, of the book. Once the proposal has been accepted, in both instances, I’ve had one year to complete the manuscript.
Completing the manuscript means writing, testing, and developing all the recipes. For this process, in my experience, it means that I have one year to complete the task. It also means some of the recipes listed in the proposal may fall to the wayside and replaced with better ideas – but just a smattering. I build my proposals with real intent. I also learned recipe testing from Nathalie Dupree and Anne Willan. It’s a meticulous process.
First, I write a rough recipe before I even walk into the kitchen. I may have been cooking supper or eaten something somewhere that sparked my interest. It’s not always from absolute zero that an idea becomes a recipe. But, then, I test and test again. And, it needs to get an A or a B. If it gets a B, we retest it. Often, if it gets a C, I’ll walk away from the concept. I’ll test a recipe 3 or 4 times. If it can’t achieve an A – I feel like it’s not just meant to be.
For Basic to Brilliant this meant 150 Basic recipes — and 150 ways to make them Brilliant. There’s a lot of information packed in that book!
Once the year has passed and I turn in all my recipes with my manuscript, it starts the editorial process. From the time it’s turned in until it’s printed, it’s an additional year. For Basic to Brilliant, Y’all, I worked with an editor, a series of proofreaders and copy editors, and a designer for 6 months. It takes the proverbial village. Only after all that work is it sent off to the printer to be printed, and that takes another 6 months!
Food Photographer Helene Dujardin
As I was working on my manuscript, I started looking for a potential partner for photography. I wanted a partner, not someone to just take pretty pictures and move on to their next project. For Basic to Brilliant, Y’all I started looking around online, on blogs, on websites. One super special magical day I came across a really wonderful blog called Tartelette by Helene Dujardin. I subscribed, I watched, I read, I looked and each week I was absolutely overwhelmed by the beauty of her images.
Long story short? I sent Ten Speed her link and we all talked. We agreed it was worth a shot. I sent her a tweet and our conversation started.
We packed up our cars and headed down to Charleston. We had a team of 6 interns and culinary students helping cook the food. We were shooting 6 photographs a day; it’s quite the production. And, it’s a lot of groceries! Gena would send the food out of the kitchen to the studio and Angie, Helene, and I would set the scene. Each surface had to blend with the next, have the same feel, but not be repetitive. Betsy, the designer taped each shot to the wall and mapped out the entire book. It was such satisfaction to look at the new images from the day before at the beginning of a day. We were watching it grow.
Technically, Angie is listed as the prop stylist, Gena is the food stylist, and Helene the photographer, but we all worked together. No one person has one job. At the end of the day, it’s my name on the cover of the book, and I had to approve, but I love to work with talented people and let them do what they do.
Me and the beautiful and talented Angie Mosier
That’s the way I like to work. Collaboration. It’s the Pork Chop Theory. The Pork Chop Theory is based on the premise that if you put one pork chop in the pan and turn the heat on high, the pork chop will burn. If you put two pork chops in the pan, however, and turn the heat on high they will feed off the fat of one another. It’s the ultimate in giving, sharing, and developing mutually beneficial partnerships and relationships. It’s not about competition; it’s about sharing the fat, sharing the love.
It’s about everyone getting what they need to be satisfied and happy.
And, you know what? The older I get, the more I know that’s what life is all about.
Following your heart and being happy. This book, Basic to Brilliant, Y’all, makes me happy. It’s the collaboration of many folks sharing their love and talents.
MAMA’S READING LIST
Lordy Mercy, I’m on Oprah. Here’s a little bit on Oprah.com about my Beurre Monte in a piece about How Chefs Make Food Look Good — (but, Oprah I only want to add, “Taste Good,” too!)
I’ve got a Virtual Potluck going on! A special group of folks are posting the recipes on their blog. If you read one of the blogs and buy a book, I’ll send you a bookplate! I’ll let you know as they post.
The first one to give it a go was the lovely Amy Sherman of Cooking with Amy. She loved my Twice Baked Sweet Potatoes. I loved her kind words! Thanks Cousin!
If you want to take part, cook from the book and send a photo to firstname.lastname@example.org. And, fill out this form, and I’ll send you a signed bookplate if you buy a book in the next two weeks!
Please make sure if you cook from my book to send me a photo or a link!
I hope you enjoy my recipes and stories. Thanks so much to everyone for your support.
Bon Appetit, Y’all!
Click on the link below to download the FREE recipe sampler!
Helen Dujardin’s photo by Taylor Mathis.
Cover photo by Helen Dujardin.
Angie and me by Jenni Coale.