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.
We can’t wait for you to have it in your kitchens.
This is the sourdough bread from the book. I know I’ve shown you photos of this before, so forgive me for ending August with another shot of bread. However, I’ve been holding the recipe for this bread — after years of working on it, loaf after loaf — close to my chest for more than 9 months now. I can’t wait to share it with you.
When I made this loaf of bread you see, and took the slice you see up to Danny, he took a bite and closed his eyes in pleasure. And then he said, “I would serve this bread in any restaurant. Doesn’t matter that it’s gluten-free. It’s a great bread.”
Believe me, it was hard for both of us to not share the recipe that night. We had to wait.
Tomorrow, if you have pre-ordered the book, you can start making the sourdough starter.
We hope you will love the food you create out of American Classics Reinvented. Peach pie, fried chicken, macaroni and cheese, a great burger, Portuguese kale soup, clam chowder, hash brown waffles, and coconut coffee custard: this book has a little something for everyone.
Might we ask a favor? When you have the book in your kitchen, would you mind spreading the word? As you cook from the book, we would love to see photos and hear stories of what you are making and what you loved. After all, that is why we do all of this: so you can cook food you love. Letting people know the book exists allows more people to find the food they might make for their families. Mentioning the book to your friends on Facebook or putting a photo of the cookbook when it arrives in your home on Instagram? That helps spread the word.
And if you use the hashtag #gfgamerica in any of those places, we’ll be able to see your photos and thank you directly.
I would love to see photos of gluten-free sourdough bread made in kitchens across America.
We’re very excited about the birth of our new book tomorrow. I’m not sure I’ll be able to sleep tonight.
Remember, if you pre-order the book today, we’ll send you a thank you gift of 6 late-summer recipes. See this post for details. This offer ends tonight!