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Book Production Phase 10
Copy Editing Revisited
I’m lucky! My wonderful production editor Ava Wilder was willing to send me an advance copy of the revised copy editing with all of Debbie’s new queries in green (and there were many).
So once again I have gone through the close to 800 pages, answering her queries on post-its as I will need to transfer them to the “pre-pages” for the typesetter Lisa Story (isn’t THAT a perfect name)! I also checked all the changes Debbie made to the manuscript to ensure that they were in keeping with what I had intended. Debbie is most meticulous and has done a totally brilliant job of finding inconsistencies and moving things around to suit the design and make the recipe easier to follow. But there ARE over 30 changes I need to adjust which have to do with leveling batter in the cake pan. In most cases a small offset spatula works best but not when there is a center tube—you bakers out there will get the idea!
Lisa has had not quite 2 weeks to input all the many changes and codings. Thank goodness she has a reputation for being a genius at this as it is a staggering amount of work. Most of this is on its way to me right now and the rest will follow a day later. Ava has explained to me that this version of the manuscript is referred to as galleys and will be in the font and design we have chosen for the book. Isn’t this kind of like watching the various stages of an embryo developing into a full term baby?!
As soon as the galley pages arrive I will start transferring all my notes from the re-copy-editing manuscript to these pages and address any of Lisa’s queries. I will have two days to do this before the arrival of Woody from MN. We will then spend an entire week proof-reading. I will read to him from the old version—the copy-edited pages—and he will look at the galley pages and make sure that what I read is exactly what is now on the page. Surely there have to be some typos and we have several proof readers in later stages of the galleys but for me this is the most critical phase of book production because it is the last chance to see that all the changes from the manuscript have arrived on the type set galleys intact.
I’m hoping that Woody doesn’t read this posting until later a I want to surprise him at his arrival with one of my favorite treats on earth---sticky buns (recipe is in the Cake Bible, Pie and Pastry Bible and Bread Bible—that’s how much I adore it). There won’t be much chance to bake once he gets here but of course I’ll be making lunch and dinner every day. My theory is that cooking takes less time than sitting around at a restaurant waiting to be served and most of the time is more delicious as well.
Phase 11 coming up next. I have til Sept. 10 to complete the proofing and then I won’t be seeing the galleys again until January 2, 2009, the birth year of the book! But I will be completing the photos and evaluating the design so more to tell!
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rose's heavenly cakes!
Reply to this Posted by: Rose Levy Beranbaum | August 26, 2008 8:46 PM #
I've searched, but can't find the name of the new book coming in '09. Can anyone help me? Love the Pie and Cake Books -especially the lattice (sour) cherry pie!. Pam
Reply to this Posted by: Pam | August 26, 2008 8:32 PM #
too long! there are so many stages between galley and shipping to printer in may--book design, further proofing and tweaking....but by sept of 09 it should be available and amazon takes preorders as well!
Reply to this Posted by: Rose Levy Beranbaum | August 18, 2008 5:03 PM #
I can't wait for the book to come out...I was hoping this christmas! How long does it take from Galley copy to the actual book? I will be standing by at Amazon. :).
Reply to this Posted by: veron | August 18, 2008 10:35 AM #
Dear Rose,
I am so utterly happy you replied so swiftely! This is actuelly my first time communicating with a celebrity :-D
Yeah, funny....about the sugar. Well I love sugar, and am in the sugarbusiness. And working hard on making the norwegians more sugarloving people ;-)
Thanks, for clearing up my misunderstanding! So this time next year it is....your new book.
A little longer to wait...but by then I am sure I can master TCB a little better :-))
My best wishes to you..... If you could understand norwegian I would have posted link to my cake website :-D
Reply to this Posted by: Sugar | August 16, 2008 11:20 AM #
now that's an irony--your posting name is sugar and you need to use less of it!!!
first, the second stage of the galleys--i forget what it's called--arrives jan. 2 and the book doesn't ship to china for printing til may of 09. but pub date is actually august--i think the 31st and my bet is that amazon will take pre-orders. thanks for your enthusiasm.
what a fabulous idea to bring cup cakes to norway. and you'll create quite a sensation topping them with mousseline--what could be better! oh--perhaps ganache as well--the raspberry ganache in the cake bible is my #1 fav. and if you use a higher % cocolate--say 62% than was readily available 20 years ago when the cake bible was published you'll get no separation, a gorgeous color, and unbeatable flavor.
best of luck in your wonderful new enterprise. you're joining our dear hector in bloggers opening bakeries in 08!
Reply to this Posted by: Rose Levy Beranbaum | August 16, 2008 9:31 AM #
Dear Rose,
I have to tell you; I just can't wait for the next book. I will now make me a count-down calender!! Will I be able to get the book from amazone on that date? I live in Norway....and will do whatever it takes to get hold of the copy as soon as possible! 2. january 2009!!!
I have struggled a lot with the cake bible. Mainly due to plain reguler flour here in Norway. That was until i fount out about the Kateflour. SO for me it is befor kateflour and after kateflour.
I made your moussaline buttercream....and yes I LOVE IT!! LOVE IT! And lemon curd.....heaven!
One question; I am starting my cake-business. And want to make cupcakes a important part of it. (Cupcakes do not exist in Norway, so the market is totally untapped). However norwegians don't like too much sugar in anything. THe regular buttercreams are just too sweet. Can I use moussaline cream as topping on my cupcakes? How would that work, has anyone tried this??
Thanks!
Reply to this Posted by: Sugar | August 16, 2008 4:18 AM #
Rose - such excitement... oh how I wish I were in on the action. Only about a year to go before we can get our hands on that wonderful book - I can hardly wait.
Reply to this Posted by: Patrincia | August 15, 2008 7:53 PM #
Anyone have experience baking a genoise cake in a convection oven? I want to bake 4-6 cakes at once and they are coming out drier than usual and not as high as usual. Thanks. Sandy in Denver
Reply to this Posted by: Sandy | August 15, 2008 6:15 PM #