Back from Switzerland--Well...Almost!
Oct 12, 2008 | From the kitchen of Rose
It was a wonderful trip and terrific group of people. I have some great photos and stories and even a recipe to share but it will take a little while as tomorrow starts the final round of photography for the book and will go the entire week til Saturday.
This weekend is Book Production phase 11 3/4. Shortly after my arrival the corrected Galleys arrived and I've gone through the entire set making sure that over 1000 corrections were input. Amazingly there are only about 38 left--all minor and several due to my not noticing them before. An example is in the chart where I am using only a half a pineapple and the volume in the cell reads 1/2 which looks kind of odd even though the ingredient cell reads pineapple, halved.
Each new generation of the book becomes closer to it's final appearance. The colors and design look so gorgeous it made the arduous process of scrutinizing text almost enjoyable. Now I can't wait til January to see all the photos in place. And I'm really excited about the upcoming photography. When I see the final cover design I just may pass out with joy! So many years, so much effort on so many people's part, the moment that the first copy is placed in an author's hands rates as one of the prize moments of her/his life.
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Rose
10/25/2008 02:50 PM
i wish i had that much influence in the UK or anywhere else for that matter!
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Rozanne
10/24/2008 06:54 PM
Robin, Rose's book that is coming out in the Fall of 2009 is not a new edition of The Cake Bible. It is a completely new book titled Rose's Heavenly Cakes.
I can only imagine your frustration with not having cake flour available in the UK. However, have you tried "Kate Flour" which seems to work for most people who don't have access to cake flour? Here is a link you may find useful: http://www.realbakingwithrose.com/2007/11/spinning_unbleached_flour_into.html
Also if you do a search on the blog and on the forum you will find lots more info on the subject.
Good luck.
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robin.antrim
10/24/2008 06:34 PM
Hi Rose , I've noticed the uk edition of the cake bible seems to be unavailable on amazon.co.uk. Just wondering really if the new edition scheduled for launch in January 2009 will encompass a uk variant?
The current North American edition however is available on amazon.com, should i buy it or should i wait for the new edition which may or may not include the release of a parallel UK edition of tcb?
Also, could you please apply some of your industry sway or a smidgen of your culinary kudos to the cause of convincing uk flour manufacturers to introduce a low protein cake flour alternative? So tired of cakes made using American recipes going awry as a result of a complete absence of the wondrous low protein marvel that is *cake* flour (Yes there are work arounds) it would be nice if at least one major UK flour manufacturer would recognise a niche , pull their figurative finger out and offer something to take the guess work out of the process. The £2.99 ($6/7?) a bag “00” "cake" flour here has nearly 11g of protein per 100g * sigh
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Rose
10/16/2008 06:47 PM
thanks for asking for updates -- i'll try not to disappoint.
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Vreeke
10/16/2008 09:40 AM
Rose,
Yes, we all love hearing about your new book adventures! The hardest part is the long wait until we get to hold it in our hands. I can't wait for some of those new recipes.
Thank you very much,
Lori V.
Pastries By Vreeke
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Patrincia
10/15/2008 08:09 PM
Oh yes, please continue giving us updates... each step revealed is not only fascinating, but I can't help but feel so much more appreciative now that I've learned about all the work that goes into your books!
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Bill
10/15/2008 11:59 AM
I love reading about the process of getting the book done. I am amazed as to just how involved the whole process is...and how much love and care you put into the project. I've got a spot on my shelf all clear and waiting.
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Rose
10/13/2008 05:42 PM
thanks laura--really appreciate hearing this as i have been wondering if it is as interesting to anyone else as it is to me!
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Tammy
10/13/2008 05:36 PM
Your stamina amazes me! I can't wait to hear about your trip, the new recipe and the latest news on the cookbook.
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Laura
10/13/2008 02:14 PM
Hi Rose,
Looking forward to hearing about Switzerland! I also wanted to say thanks for sharing how your book comes together. Learning about the process is soooo interesting to me. I never, never realized how much detail goes into creating the final product. Will definitely add your new book to my RLB collection.
Be well,
Laura NYC
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