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.

plum muffins and peach cobbler

We’re grateful to those of you who have pre-ordered the cookbook already. Pre-orders are a big deal in publishing right now. Strong pre-orders before a book is published indicates to bookstores and other places that sell books that they should stock more. A big pre-order list means that more people will stumble across the book when they are shopping somewhere. And to us, that means more people can make the food they love. That’s why we’ve been telling the story of this book here and on social media for weeks: we want the people who might need this book to know that it’s here.

We really love this book, American Classics Reinvented. It’s not a book about us, at all. It’s a book that fulfills a longing for people who need to be gluten-free: a chance to bring great food to the family picnic and feel included. Plus, there’s pie.

So, we want to thank you for pre-ordering the cookbook, those of you who have. And those of you who might do it right now.

lemon basil and zucchini bread

We’ve made a thank you gift for those of you who have pre-ordered the cookbook. With the help of the good folks at Houghton Mifflin Harcourt, we created a PDF of 6 recipes for late-summer comfort foods, exclusive to people who pre-order the cookbook. We’ve shown you how to make lemon-basil scones, a zucchini bread that actually tastes like zucchini and has no refined sugar, plum muffins, peach cobbler, and a grilled vegetable torte we’ve been enjoying all summer. Plus, an early release of what might be our favorite pie in the cookbook: blackberry meringue pie.

And, we give you the formula for the all-purpose flour blend and the grain-free flour blend in the cookbook. You can make all the recipes in this cookbook grain-free, if you need that.

Time to preheat the oven. The PDF is here.

If you have pre-ordered a copy of American Classics Reinvented, please find the email you received from the online source where you ordered the cookbook. (If you can’t find that email, or you put in an early request at a bookstore, write us an email with the details instead.) Send that email to the following address:

You will receive, almost instantly, an aut0-responder with a copy of the PDF and a thank you from us.

We can’t wait to see photos and hear the stories of what you are cooking for your friends and families. We’ve been dreaming of September 1, 2015 for more than 2 years. And it’s almost here.

Thank you, all of you. Thank you.

26 comments on “as a thank you

  1. Melissa

    What is a hot pot? I’m from Minnesota and that dish is usually referred to as hot dish, or a casserole.

    Will your book be available in libraries? I usually check a book out and cook out of it for a week or so and then decide to purchase it or not.

    1. shauna

      That was part of the fun of researching this book, seeing all the different names for the dishes. Some people in the Midwest told us it was hot pot, some hot dish, and some casserole. I like the sound of hotpot, myself! And of course the book will be in libraries. Ask for it at yours by name.

  2. Laura

    Ordered after reading the blog and realizing you can make all the recipes using your grain-free flour blend! Thank you thank you!

  3. Heather

    I’M SO EXCITED FOR THE COOKBOOK! My husband and I attended your Vermont potluck, and it was such a wonderful evening. We still talk about it. Thank you so much for everything you do!

  4. DamselflyDiary

    HINT: For anyone wanting to print these recipes (I am old-school with no electronic devices in the kitchen), use LEGAL size paper and change the orientation to landscape. They will print large enough for you to read (but the print is still quite small). I had similar printing problems with the previous e-recipe book but figured out the trick to printing with this one. By the way, if you want to save paper and ink, only print the pages with recipes, not photos.

    It is zucchini time of year so I can’t wait to try the Carrot-Zucchini bread. Has anyone ever used yellow squash instead of zucchini in such recipes? I seem to have more of that this year.

    And as a BIG scone fan, I will be trying the scone soon too. Well, I guess I should eat the Lemon-Current Scones (from the Kickstarter recipe book) in the freezer first!

    Thanks Shauna and Danny! Best of luck with the book release.

  5. Kim

    Thank you, Shauna and Danny. I can’t wait for this new “baby” to arrive. I preordered from Amazon on the 1st day it was possible.

  6. Ann Lawler

    I just preordered a copy of your newest book from Amazon and can’t wait to receive my copy! I love your writing as much as the cookbooks. Your Gluten Free Every Day has become my favorite cookbook, and I know the new book will see much use here. Thank you and Danny for all you do to help those of us with gluten issues prepare tasty meals for our families while avoiding digestive problems.

  7. MJ

    I received my preorder from Barnes and Noble on Thursday, and have been enjoying reading through it and planning my first recipes. I think the yellow cake will win out:)

  8. Debbie

    Just the push I needed to preorder the book. Although I have been following you for years, I just discovered that by going gluten free I felt better and didn’t miss gluten. Now I am gluten sensitive and can’t eat it. Need a cookbook to quench my longing for scones.

  9. Lauren Knox

    Just pre-ordered this and am so excited! I’m a lurker, been lurking on your site for the 7 years I have been diagnosed with Celiac. Your site has helped me so very much. Thank YOU (!!!) for doing what you do Shauna and Danny!

  10. Joanna

    Hi, can’t wait for the cookbook. I pre-ordered it on the 29th (right after reading this post) and forwarded my Amazon receipt to the email but have not received the PDF yet.

      1. Joanna

        Thanks Shauna. Yes, it was in my junk mail. However, when I moved it to my inbox, all of the content disappeared. Should I forward the receipt again?

  11. Ken

    I preordered the book (supposed to get delivered soon!) but I didn’t get an email for the special offer. I’ve been wondering what to do so I’ll send an email to the address you mentioned. So looking forward to getting this!

  12. Joanne Armenio

    The cookbook arrived this week and it’s beautiful! The pics make the food look so delicious – can’t wait to start cooking and baking! Thank you for all you do!

  13. Wendy

    EEEEEE!!!!!! I was so excited to see that you have sourdough!!! We were given some starter, as a wedding gift, that had been used for at least 25 years. 7 years after we married,moved to Texas, and had been eating sourdough pancakes every saturday, we had to stop due to celiac. This is book coming right in time for my husbands birthday and in the year of our 25th anniversary, can’t wait to start again! You are a blessing to this community and the world! ( I couldn’t find the email) ^_^

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