…is out! Well okay, it’s been out for a couple of weeks, we’re a little behind in posting this. For two people who grew an entire career from a blog, we tend to lag behind on the self-promotion techniques. We previewed the book at Star Chefs ICC at the end of September. We talked to Dave Arnold over at Heritage Radio on book release day. We signed a stack of books for Kitchen Arts & Letters and had a great time doing a demo for the book at the 92nd Street Y a week later. Finally, Alex zipped up to Boston for a guest chef/Maximum Flavor dinner at Craigie on Main. People are cooking from this book in a way that they didn’t with Ideas in Food, and we are loving it.
One of the best notes we got was from someone whose wife made the caramel apple pie. She didn’t have cake crumbs available. What she did have was apple cider doughnuts, so she made those into crumbs for the streusel. That is exactly the kind of thinking we love. Great cookbooks teach you new things and empower you to be creative. That’s always been our goal when writing, and it is so satisfying when we get a glimpse of success. If you follow us on Twitter, you may have seen some great photos from readers who are cooking from the book. We love to see stuff like that. It makes all the hard work worthwhile.
We’d like to point out that Kate Williams over at Serious Eats is cooking Maximum Flavor this week. We’re really excited about it because we could tell from her introduction that Kate gets what we were trying to do. It’s all about making more delicious food and being able to give it your own twist.
And speaking of self-promotion, we will be at the Williams-Sonoma in the Market Fair Mall in Princeton, New Jersey, this Sunday at 1:00 pm with a cooking demonstration and book signing. Please join us there if you’ll be in the vicinity. It’s a free event, and we’d love to meet you. Our next guest chef dinner will be on Monday, November 11, 2013, at Heritage RVA in Richmond, VA. Joe, Emilia, and Mattias are good friends, and it is sure to be a fun evening for all.
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