about to be born

sourdough bread crumb

Bringing a cookbook is a little like birthing a baby.

There’s the initial period when you know you’re writing a new cookbook but you can’t announce it. There’s the part when you grow giddy, telling everyone about an event that won’t happen for what feels like a very long time. Then you settle down into the months of working and waiting, trying to make it all feel real. And then, before it happens, time slows down inexorably. Why can’t that day come now?

Our third cookbook (and my fourth book), American Classics Reinvented, is being born tomorrow. We’re giddy and nervous and so ready for this book to be out in the world.

More →

as a thank you

book cover and torte

Back in March of 2013, late in the evening, after Lucy had finally gone to sleep, Danny and I started making lists of possible recipes. We sat at the kitchen table, laptop open, looking at the requests that had come in on Facebook that day. We read every email. We consulted Twitter. We added 20 new dishes to the list and ranked them in order of most requested. This was a puzzle we were putting together, the pieces made out of dishes like tater tot hot pot, red velvet cake, fried chicken, and pigs in a blanket. Some of the dishes were universal. (Everyone seems to love mac and cheese.) And some were so particular that we had to add them to the list: St. Louis butter cake, potato filling from Amish country, cheesy corn casserole from Kansas City, Italian beef sandwiches from Chicago, and gumbo from New Orleans. It was these very specific regional dishes that excited us most. Let’s eat food we haven’t discovered yet!

Two years and a bit later, Danny and I have been sitting on the couch late in the evening, after Lucy and Desmond are both asleep, thinking of ways to promote this book we love, American Classics Reinvented. This is our fourth book but the first time we’ve had a book come out before we start working on the next book. We have a great idea for the next book, and we’re excited, but we wanted to fully tell the story of this cookbook before we create the next one. We’re all in on this one — this book is for you, and we want you to know about it.

We think you’re going to love this book.

We want to say thank you for ordering it.

More →

Other Recent Posts

gluten-free sourdough bread

This gluten-free sourdough bread is one of the most requested recipes from American Classics Reinvented. It can be yours on September 1st, if you pre-order the cookbook.

Meet Our Sponsors: Tri-Lamb Board

Thank you to Lean on Lamb for sponsoring this recipe and the Provencal lamb burger with red-wine-caramelized onions, goat cheese, and basil we shared with you in May. The story and recipe are ours.