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 email@example.com and let me know.