Waaah! The first hand-bound advance copy of the book has just landed in Sydney. I’ve been dying to see it since Jo, my publisher, alerted me to its arrival in the Harlequin office late last week. So I went over this morning to grab a few sneak peeks (and pics for you all) and had a really hard time leaving…
It looks amazing in its hard cover with gold foil lettering, “biscuit’ coloured stitching and a silver ribbony bookmark. It is a big tome, home to 180 recipes and a big range of wholefood tips, family anecdotes and kitchen notes, but food is the real hero here. The colours are brilliant – I am so happy with it. Oh and pre-orders are now also open with Dymocks! See here for ALL pre-order offers & details.
A few of you have emailed or asked about the whole process of writing and shooting a cookbook. To be honest, I think mine was a little different.
I was fortunate to have the luxury of time on my side when writing The Wholesome Cook. It is a huge 350+ page book so that was a relief as I’ve heard stories of bloggers and authors being given deadlines for completing the manuscript AND the shoot in just over a month. My hat’s off to those who have done it.
Bits and pieces where shot along the way – while I wrote and tested the recipes in the couple of months I had to submit my manuscript. The bulk of the book was shot in January – Australian summer holidays, and I could not have done it without the help of my two wonderful food assistants: Helena and Paris. They both gave up their time away from school and even a birthday day off to be a part of this book’s life story. Having someone prep and cook in the kitchen while I styled and shot the dishes was the single biggest time and stress-saver ever. Honestly, the best.
The girls found the amount of work that goes into making a cookbook quite eye-opening, too. Despite my pleas for them to take a day off, they kept coming back though and seemed to have enjoyed themselves and the food, which we tended to eat for breakfast and lunch on work days.
There were many a tired laughs at the end of the long days we had… Ah the memories.
Captured here by the wonderful and talented Shellie who, whilst braving the Swedish flu and arctic circle jet-lag, flew up to Sydney did the behind the scenes shoot for me as well. As a little thank you I’ve actually included a couple of her shots in the book, too!
The book in numbers
|6-7km||walked between the kitchen and studio on most shoot days|
|3||number of ceramics smashed during the shoot|
|20||the highest number of recipes shot in a single day|
|94||the page on which the Ugly But Oh So Good Banana Bread is on, it went so quick I almost missed my chance to have a slice|
|1||number of pieces of food that fell on the floor and the three second rule was applied|
|4,291||total number of images taken for the book|
|77,329||number of words in the original manuscript|
|180||recipes in the book, all of which are refined sugar-free and with gluten-free options|
And for those of you interested, here is what really happens when you’re shooting a cookbook…
So, tell me, have you ever wondered how a cookbook is made? How much work goes into one?