In the Bag: Christmas Special

Whoo hoo, we're back with another bag! My co-host, Scott, has been away for a while, busy with his gorgeous new baby girl (I think we'll let him off) but he's back on the food blogging scene and all fired up to host an 'In the Bag' Christmas special. This month's special bag contains:

Cranberries
Clementines, mandarins or satsumas
Nuts

Head on over to Scott's for the entry details. Happy cooking!

November 2009 Book Update

If you follow me on Twitter you'll have heard lots of tweets over the past few months about the development of 'A Slice of Cherry Pie' the cookbook, along with various conversations and banter with my publisher 'Absolute Press' who are also now on Twitter (www.twitter.com/absolute_press). You’ll therefore probably have a fair idea of where I am with the book, but I thought it was about time I updated everyone on the blog and gave a little more insight into the publishing process and the journey I'm on, as I know so many of you are interested this aspect.

So, where am I? Well the manuscript, which is in fact called a typescript these days but that’s far less romantic so I’ll stick with tradition if you don’t mind, has been completed and sent off. But have I left it alone? Not in the slightest. I keep reading and re-reading it, making little amendments here and there, and then I print it off, read it again on the train on the way to work, and make yet more amendments. "Is it ok if I make just a few more changes?" I hesitantly type into yet another email to Matt, the Art Director-come-author-liaison-officer/crisis-manager/hand-holder/shrink. "Yes, tinker if you must!" he replies in good humour.

Oh yes, I’m most definitely finding it hard to let go of. You see, it feels a little like my baby, my first one and so all the more new and special, and it feels quite strange to hand it over to someone else to look after, even though I know it will be in very good hands. But also, I want it to be perfect in every way, I want to know that I’ve done my very best with it and I want so much for you to like it. And so I check it over and over. Have I specified the correct amount of ingredients? Are there any typos? Have I explained that in the best way? I’m very fortunate in that Absolute Press are very understanding about all this – it seems I’m not alone in finding it hard to let go of a manuscript - and they seem to be all too familiar with the little quirks of authors. Thank goodness.

Manuscript sort of handed over in a tug-of-war type battle between author and publisher, the next part of the development process seems to branch out into three main streams: editing, photography and design. The latter two being the most exciting, because this is when the book starts to feel more real. We’re early on in this stage and I met with Matt on Friday for a rather nice lunch to talk through our design ideas. Without wanting to sound too gushing (that would never do), what I love, in particular, about working with Absolute Press is that this book feels like a real collaboration; they want my input and ideas. I would hate to just hand over the manuscript and have no further input until the book is on the shelves. I’m far too passionate about food, books, this blog and, most importantly, this cookbook of my very own, to have no further involvement. Besides, I really enjoy creative processes. This is one of the things I like so much about recipe development: creating something - a meal, a cake, a sorbet - out of just a few ingredients. In this case the ingredients include the text, the colours, the fonts, the photographs, the ideas, and the little sketches of possible covers, like this one that Matt painstakingly drew over lunch:



As you can see, we have our work cut out for us (kidding, Matt, just kidding; I can see the genius behind the madness!).

We're in the early stages of design, and the photography and editing haven't yet started so I'll tell you more about them as time goes on. In the meantime I thought I'd answer some of the questions you've asked me.

What have been the highs and the lows?

The highs have included:

• The reply from my agency telling me they liked my proposal and would love to try to sell my book for me.

• Meeting Jon and Meg from Absolute Press for the first time (see 'On Meeting my Publisher') and the subsequent news that they wanted to publish my book.

• Seeing the shelves and shelves of books in the offices of Absolute Press and the realisation that mine would one day be among them.

• The wonderful messages and reactions I received from all of you and from my friends and family when they heard that my book was going to be published.

• Printing the entire manuscript for the first time and reading it from real paper rather than the computer screen.

The lows have included:

• Getting writers block. Yes, it really does happen.

• Trying to perfect some of the recipes, cooking them over again and still not being happy with them, leading to some being discarded.

• The gremlins in my head telling me I couldn't write my own cookbook, the recipes would be terrible and everyone would hate it. Be gone, you little devils!


How much of the book did you have to have written when you submitted your proposal or was it just a synopsis?

I didn't have the book written when I wrote the proposal but I had a very good idea of its structure and outline, along with lots of recipe ideas. The proposal contained a fairly detailed synopsis with a full chapter outline and list of example recipes and I followed it with sample material: some of the chapter introductions along with full recipes.


How does the whole photography side of things work? Are you assigned someone by Absolute?

We're in the process of talking about this now and yes, a photographer will be assigned. I'm very excited about the prospect of a professional photographer taking photographs of my food and making this a beautiful book. We're also thinking about possibly incorporating some of my own photographs here and there.


Can you write a brief synopsis of the publication process please? I am curious how you go from writing a book to getting it published.

The process varies from author to author and from publisher to publisher but I can tell you what has happened so far in my case. Briefly:

• I wrote a book proposal, outlining my idea for the book, the chapter structure and a synopsis of each, along with some information about the blog and who I am.

• I bought the "Writers' and Artists' Yearbook"which lists agents and publishers in the UK, and I sent my proposal off to the agency I was interested in signing with.

• The agency expressed interest and signed me!

• The agency approached publishers on my behalf and sent them sample material from the book. Eventually we found the perfect publisher for me and signed with them (hooray!).

• I put my head down for many, many months and worked on the manuscript and developing the recipes.

• The rest you’re hearing about now. Come back and check the blog for more updates over the coming months.


How does the testing work? How do you tweak a recipe if it doesnt seem to work?

I have been meticulous about testing the recipes, personally tested every one many, many times as well as enlisting help from family, friends and colleagues. When I've had feedback I've tested the recipe again if I need to and made changes where I think necessary. I adjust the recipes in the same way that I develop them: trying a little bit more of this, a little less of that, using my instinct and my senses to check the balance of flavours, textures, colours. Poor Rob has been eating the same recipes over and over this year and but he's still not sick of them so that must be a good sign!


When will the book be on the shelves?

I don't have an exact date yet but Absolute Press are anticipating the book being published some time around the end of May/early June next year.


Is it fun?

Yes, it's incredibly fun! It's been hard work, there have been ups and downs, but I've loved the entire journey so far and I'd do it all over again in a heartbeat.

Thanksgiving Thoughts

Thanks to this blog, Facebook and Twitter I have had the fortune of being able to communicate with so many wonderful people in America who, although we've never met, I consider my extended friends. It's to all of you who I dedicate this post to and wish you the happiest of Thanksgivings.

Someone who messaged me today on Twitter said "Julia, I know you do not observe Thanksgiving in the UK, but I'm sure you see the beauty of the celebration. I wish for U happiness!". And they were spot on; although we don't celebrate Thanksgiving here I am thinking of all of you who do. Thank you for reading, befriending, following and being there x

Turkey and Cranberry Parcels



These little parcels are quite delicious. The crispy, flaky filo pastry gives way to reveal an unctuous, gooey turkey filling with sweet, plump cranberries and a mild cheese taste. Perfect for a Thanksgiving celebration.

Serves 2 as a main meal and 4 as a starter

Olive oil
400g turkey, cut into bite-sized pieces
2 shallots, finely diced
100ml double cream
A handful of mature cheddar cheese
2 handfuls of plump, dried cranberries
12 sheets of filo pastry (270g packet)
A knob of butter, melted
Salt and black pepper

Preheat the oven to 200c.

Heat a little olive oil in a pan over a medium heat. Add the turkey and fry it until completely cooked through then remove it from the pan and set it aside.

Add the shallot to the pan and sauté it for a few minutes then add the turkey back to the pan along with the cream, cheese and cranberries. Season the mixture well and simmer it, stirring, until it turns thick and gooey then turn off the heat.

Lay out a sheet of filo pastry and brush it with the melted butter then lay a second sheet on top. Repeat with a third sheet then put a quarter of the turkey mixture into the centre of the pastry. Pull up the edges of the pastry into the centre and press them together to form a sealed parcel. Brush the top of the pastry with a little more of the melted butter. Repeat for another 3 parcels.

Carefully place the parcels onto a baking tray then cook them for about 20 minutes, until golden brown.



Thanks to my friend Vanessa for the inspiration.

For the Love of Crumpets

Who doesn't love a good, hot, buttered crumpet?

I'm talking about the snacks, you naughty things.

English crumpets are irresistible at any time of the day. They're great smeared with Marmite for breakfast, topped with fried, scrambled or poached eggs for lunch, or served with a little honey or jam for afternoon tea. They're one of those foods that are like a great big culinary hug; especially good for a grey, drizzly day.

Crumpets are similar to pancakes but more like a bread - they're made with yeast - and they have a sponge-like texture with deep holes in the top; perfect for soaking up delicious butter as it melts into them.



But back to the innuendoes. I could forgive you for thinking bad thoughts when you read the first sentence of this post, crumpets are, after all, just full of smutty and comic possibilities. Just think of their hot, rough tops slathered in melting butter that oozes over your lips and dribbles down your chin as you bite into them. OK, I'm sorry, I'll stop. But just to prove my point I asked my friends on Twitter to give me their best 'food porn' words about crumpets and told them to do their worst. And my goodness, did they! Many were unprintable, but here are the rest (bordering on ok!):

@direbonappetit unctious, drizzling, hot butter

@france_normandy Moist and ready buttered.

@glamah Cant resist... There once a Strumpet that loved Crumpets. The holes filled with butter, made her heart all aflutter

@johnonfood fulsome and unctuous

@MoreMangetout how about some softly yeilding flesh? Or warm butter dribbling down chins? Now I want some crumpets!

@goingwithmygut I trumpet that a hot oily salty crumpet could turn me strumpet (how's that for abysmal poetry)

@ginandcrumpets Crumpets are a bread sieve for butter, which fortunately does not sieve that well. So more of a butter sponge really.

@MaisonCupcake Poke 'em with your toasting fork!

@josordoni Ooh Matron your holes are all buttery...

@goingwithmygut There once was a young lady food strumpet // Who from restos and kitchens would trumpet // Said a hater "she's a 'ho"... Said a fan "Oh I dunno..." // "I think she's quite a thinking man's crumpet"

@johnonfood squelchy

@meemalee Big, oozing holes.

@suzler Haha! Hot buttered buns to sink your teeth into ...

@Farctum spreadable, juicy, just waiting for the application of a little honey (ooo er missus did I really just tweet that?)

@oliverthring Rumpy-pumpy with my crumpy.

@suzler Ooh, smearing butter into every nook so it'll dribble out all over your fingers with the first bite.

Discover the Origin - Winner Announcement

Thank you to everyone who entered the 'Discover the Origin' competition to win a fabulous hamper. Earlier today I put the name of everyone who entered into a hat and pulled out the winner...

...Claire Packham!

Many congratulations Clare.