If you’ve ever tried to interact with someone who is in the throes of writing a book, you know they are mostly offline for the duration of the project. If you’ve ever tried to interact with someone who is photographing and developing recipes for a cookbook, then you know that they are offline and most likely their hair (and probably something in the kitchen) is on fire for the duration of the project. That was me. I’d heard about how stressful the process was, but I never fully understood it until I started. However, I also had very fun moments along the way and the process was so very rewarding!
Fortunately, I had a co-author, so I didn’t have to worry about recipe headnotes (which I understand can be very challenging to write well) or features (research, research, and more research), both of which give voice to a cookbook and help inform and connect the reader to the recipes. I also didn’t have to handle the manuscript edits! I could focus on what I enjoy most — food and photos!
Thomas Keller Bouchon Bakery Cookbook: I went through a serious sad gir phase two years ago where I would take the subway to Columbus Square and eat Bouchon baked goods at the Time Warner Center. By myself. Every week. I thought it was pretty sad at the time, but now I’m thinking that was a pretty great way to spend my weekend days. Could be worse than eating a cupcake and watching people rush by with fancy bags and coats
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