Book Production Phase 19
Jul 13, 2009 | From the kitchen of Rose
Book production editor, Ava Wilder, is going to have the last word on this, the very last book production posting. Her eloquent words speak for themselves but I can't resist adding that she is an extraordinary person, professional, and writer in her own right (as you will see); and I think it is important for everyone, but especially for all book writers present and future, to hear her views on book production.
The first paragraph are the words of praise that were music to my ears but which I was planning to keep private until Ava encouraged me to share them. The second paragraph is what she wrote specifically for all of you.
I am so happy you like the pages. Pam and I inspected them and we are quite pleased, but the bound book will look so much more impressive, you will see. Pam thanked me for my work several times in the last few days, too. I thank you for being the perfect author/production team member: diligent, attentive, responsive, punctual, detail-oriented, involved, devoted, and, foremost, generous toward your readers.
I think you should post my compliments on the blog site and also explain to aspiring or working book authors that the qualities I describe are most desirable by publishers and not easily found. I wish more authors realized that publishing teams work really hard to make the best, most beautiful books out of passion and devotion--and definitely not for money or fame. But the reality is that we are spread very thin and often understaffed or underbudgeted, forced to juggle multiple complex book projects simultaneously. Having the authors take on an active role as team members during production, surrendering some of their authorly pride, and picking up some slack at a time when they are tempted to sit back and relax (after all the manuscript has been written, a gargantuan effort in itself) does wonders for the motivation of everybody else involved and for the quality of the end product. It helps to have the authors adjust their schedules and make themselves available as often as needed, keep answering piles of queries within 24 hours, relentlessly pursue photo permissions, keep rereading their manuscript as often as asked to look out for errors, and, finally, trust us we know what we are doing. For authors like this, we don't mind working evenings or weekends and want to do work with them again and again.










Julie
07/15/2009 10:57 AM
So nice to hear of the excellent team work that helps create one of your excellent books. Of course, it's no surprise, given the dedication, generosity and hard work apparent in all your work.
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ButterYum (Patrincia)
07/13/2009 04:51 PM
How wonderful! Generous compliments for a generous cookbook author, teacher, and friend!
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Hector
07/13/2009 04:10 PM
great comments Rose. it comes as bragging, but anyone will just need to pick up any of your books and read a few pages, to know that you truly write from the heart and share only that: your heart over anything else.
p.s. needless to say, your recipes and instructions are fool proof!!!! and THAT is hard to put in writing!
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Tammy
07/13/2009 02:17 PM
Knowing you through this website and your Bibles, these comments do not surprise me at all. You are a true gem. Congratulations on a job well done.
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Zach Townsend
07/13/2009 11:43 AM
What great comments! Having been involved in the publishing world to some extent over the last several years and working with agents/publishers, I understand her points exactly. One thing I learned early on is that authors cannot just submit their writing and then sit and wait for all the other tasks to be done - it is a team effort, as she states, right up to the end and we've all seen from your postings what a gigantic effort it is on everyone's part. Thanks for educating us not only about the subject of baking but also about the world of writing and publishing. It will make everyone appreciate the book that much more when it's in their hands.
Zach
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Alice
07/13/2009 11:27 AM
Your tips are wonderful. I have friends who are in the production process of writing cookbooks I am forwarding this article too. I believe they will find this post very helpful, TY!
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PBS 112: Chocolate Domingo Cake and White Velvet Cake
Book Production Phase 18 Beyond Final