I’ve had launch parties in Birmingham, AL and Charleston, SC, and started a six-week tour doing signings, demos, and talks. It feels good to finally share the book with everyone. I’ll be signing books in Charleston on Friday at 2:30 pm at the William Aiken House, and on Saturday at 2:30 pm in the Culinary Village.
Please stay tuned for updates on talks and signings soon in Washington, DC, Charlottesville, VA, and New York, NY. Meanwhile, here are a few press clips from this week about the book:
Had a great time cooking and talking about the cookbook on the set of Lowcountry Live recently. Host John Bruce made it easy, and fun.
Filed Under: cookbook
Last week, I got the first advance copy of my cookbook, The New Southern Table: Classic Ingredients Revisited, in the mail. Just like that, a book was born.
Overall I was ecstatic. The cover looks great, the interior pages are hefty and glossy, and the photography, which I did myself, looks better in the book than it does digitally. The book feels refined and understated, and I think it’s going to do great.
The publisher will have the first copies in hand at the end of January, and it will start to ship to bookstores all over the country shortly after. It’s available now for pre-order on Amazon and Barnes and Noble, for shipment March 1.
Leading up to publication, I’m planning a tour of speaking engagements, cooking demonstrations, parties, and book signings from Florida, throughout the Southeast, and up to Washington, DC. If you know of any venues that might like to host a demonstrationg or signing, like bookstores, cooking stores, and retail outlets, I’d love it if you’d email me at firstname.lastname@example.org and let me know.
“Making great fried chicken at home is really pretty simple,” says chef Ashley Christensen, owner of Beasley’s Chicken + Honey in Raleigh, North Carolina. This piece was adapted and incorporated in to Garden & Gun’s book The Southerner’s Handbook, which went to # 10 on the New York Times’ Best Sellers list.