Category ... Book Production
Nov 29, 2014 | From the kitchen of Rose
in Book Production
We were very fortunate to have Davidson's Safest Choice Pasteurized Eggs and our publisher Houghton Mifflin Harcourt sponsor this virtual media tour. The Satellite Media Tour, aka SMT, went out to 11 cities and each appearance was under 5 minutes long.
The advantage of an SMT is to have an author be on several television shows without having to travel to each city. Instead, from a studio in Manhattan, within a span of 3 hours, via satellite hook up, I talked to individual television shows from Atlanta, Georgia to San Diego, California. All of these cities were ones that were not on our actual tour schedule, so this gave the television hosts the opportunity to talk to me for the benefit of their audiences.
Woody and I both prepped all the recipes a few days ahead and then transported them to Wellesley MA on the first leg of the tour and on to New York City the following day to have everything ready for the morning of the SMT. Woody did a great job as food stylist and Erin Schwitter, of Artisan Production House, made everything run super smoothly in her beautiful new studio.
Here's a close up of the "Mud Turtle Pie:"
To see the podcast, click on this link:
Oct 12, 2014 | From the kitchen of Rose
This week the first rendition of the Baking Bible e-book arrived for download on my Ipad.
Woody and I immediately set to, flipping through the hard copy and scanning each page of the e-book to make sure there were no errors in electronic transition. Essentially, it's just the formatting that is different. To our delight, we discovered that in recent years technology has improved by leaps and bounds. The e-book very much looks like the hard copy. And although I wouldn't trade the pleasure of leafing through the actual book itself, touching the thick and satiny pages (it even smells good), I have to admit that the e-book is an excellent adjunct.
I enjoy using the Ipad when I bake because it doesn't risk getting butter, chocolate, or the like on the beautiful book pages. Of course searching through the book is a breeze. And I love that the index, instead of having page numbers, has direct links to each entry, and that there is an option to return to the page you were previously looking at. It's also great to be able to change the font size, even the style, and the brightness depending on the light.
I've been exploring all the various things the e-book can do and discovered how easy it is to highlight or make notes and then to find them when one needs them.
One of the features of an e-book dearest to my heart it that the author doesn't have to wait for the "next printing" to make modifications, changes or additions, in fact, better still, they are automatically downloaded onto the device.
If you are thinking of getting this e-book, I encourage you to get it now, before the publication date of October 28, as Amazon is offering it at half price. It will be delivered to your electronic device on the pub date!
The Baking Bible
Note: you don't need a Kindle to download a Kindle e-book to your Ipad. Just download the free Kindle App available un the App store on your Ipad.
Mar 29, 2014 | From the kitchen of Rose
Proofing the First Pass
This phase of production began with the arrival of the laid out pages which represent the final design complete with photos. Unfortunately, due to extreme weather conditions, UPS was unable to navigate the icy mountain roads but that didn't stop Woody and me from chasing the driver down to the nearest large town. We lost no time in beginning the proofing process, checking the copy edited pages against the laid out pages to ensure that all the changes were implemented.
The inputting was excellent but upon seeing the clean copy, things that required finer tuning virtually leapt off the pages. For example, on the charts, when an ingredient weighed 29 grams followed by one that weighed 28 grams it looked odd that both were 1 ounce. This is the result of the higher exactitude of the metric system and need for rounding off ounces, as much as possible, to the nearest whole number. We decided to have the grams for both ingredients read the same so it wouldn't look odd or like a mistake. This wouldn't make any difference for most ingredients, but when it comes to minute ingredients such as yeast or baking powder it would make a great difference. Of course any change affects the entire rest of the 500 plus unwieldy legal-size pages. This took many hours and days.
We worked from sun up to sun down, enjoying beautiful sunsets as our reward.
We were overjoyed to discover, now that the pages were laid out, that there was room to put back some of the recipes that we thought had to be cut. One of them, we felt, needed a retest. Here's a photo of Woody, digging through two feet of snow to get to the silicone pan we needed for the test, that was buried in the little storage house nearby.
Another reward was this fabulous 10 layer lasagna, recipe compliments of Hector Wong. It took us 6 hours from start to finish, layering almost transparent thin home-made noodles, and two sauces, cheeses, and miniature sausage balls which were Elliott's request, but it gave us a much needed break.
Continue reading "Baking Bible Book Production Phase 12" »
Mar 08, 2014 | From the kitchen of Rose
Another very exciting moment in book production is the arrival of the Blad. Blad stands for basic layout and design and is intended to be sent to food and other publications with long lead time for review (ie the blad usually becomes available 6 to 8 months ahead of book publication). A blad can be considered a trailer similar to a movie trailer to create interest and offer a short preview of the contents.
I'd like to share with you this sneak preview of the front and back cover and two of the ten inside pages.
Dec 28, 2013 | From the kitchen of Rose
The most intense and one of the most critical phases of book publishing is copy editing and this is the first time that it was done on line instead of on hardcopy. My feeling is that this is a better method because it eliminates the inevitability of mis-reading and thereby mis-inputting some of the myriad handwritten queries and responses. But it certainly wasn't easy following all the lines of notes that emanated from the side bar to the text not to mention revisiting what the original thinking had been. Both the editor, Stephanie Fletcher, and the copy editor, Deborah Weiss Geline, were meticulously detailed in their queries and suggestions and Woody and I spent many weeks discussing and going over all of them via telephone. We finished well before the most fun and most stressful Phase 9: Photography!
The photography phase of my books is always one of the most enjoyable parts of production, as it makes the book come alive. But it is a time of anxiety as well as I am putting my tested creations into the hands of a stylist to recreate my vision and then have it portrayed through the photographer's camera lens. And there is always the incredible pressure of having to produce a large number of stunning photos in an environment outside of my own kitchen in an extremely short amount of time.
Preparing and styling over 150 recipes for this book within a three-week period would be virtually impossible without a team of talented professionals. I had the great fortune to put the difficult task of organizing and performing the styling into the hands of my dearest friend Caitlin Freeman Williams, author of "Modern Art Desserts." Although not a stylist by trade, her baking skills honed by her prior ownership days at Miette Bakery, her artistic imagination, skill, and integrity, extraordinary organizational ability, and her present occupation designing delicious bakery items for her husband's Blue Bottle Coffee shops, assured me that I could rely on her completely to reproduce my visions.
For her advance preparation which took place the week before, Caitlin was assisted by Jason Schreiber, formerly of Martha Stewart Living, and Ron Ben Israel Cakes.
The coordination of all of this was staggering, in fact, when Caitlin went to a copy center to print out the manuscript she was horrified by the size and then discovered that it represented only half the recipes--the rest was still in the machine to be printed! She called our editor, Stephanie Fletcher who assured her that she would have all the necessary support to accomplish the styling. This resulted in two baking teams for the photography site. The first team included Erin McDowell, formerly a baking instructor at the CIA, was brought in to be Caitlin's assistant for baking and styling. The second team consisted of my invaluable assistant Woody Wolston, who had made every recipe numerous times during the testing and development phase and who had just moved from Minnesota to nearby Pennsylvania and, of course, me. Woody and I broke in my new baker's kitchen by over a week of baking 27 cookie recipes, several cakes, and breads.
No time even for combing hair--we worked from 8 in the morning til 7 at night.
When our prep was completed and safely packed away, Woody went on to pack the enormous quantity of equipment needed to produce the remaining cakes, cookies, pies, tarts, pastry, and bread!
Continue reading "Baking Bible Book Production Phases 8 & 9, Part 1 of 2" »
Mar 13, 2013 | From the kitchen of Rose
3-13-13 What an auspicious day to hand in The Baking Bible on disc to the new publisher, Houghton Mifflin!
Now the might wheels of the publishing process will start spinning to turn this into a book. We are all hugely excited about it and I have been looking forward to this day for a very long time.
Feb 22, 2013 | From the kitchen of Rose
We Finished the Manuscript! (242,141 words, 1,118 pages)
After spending several days revising the entire order of the ingredient and equipment chapters, I reformatted the entire manuscript with the spacing and font required by the publisher.
The manuscript is now ready to be transferred to a disc to submit on March 13.
Woody is working on the style sheet to give to the copy editor. And soon production officially will begin in our new home, Houghton Mifflin. The Baking Bible is on its way to becoming a book.
Feb 17, 2013 | From the kitchen of Rose
in Book Production
And I thought it was almost done!!! Woody and I finished proofing what turned out to be around 8,000 numbers for volume, ml, ounces, and grams, and integrating all the new Beta Baker notes. As we had already competed the read through, with me reading aloud over the phone and Woody checking the manuscript, I thought it was in really good shape but decided that I really should read it again to myself.
To my surprise, I turned up new changes such as eliminating the "into the glass bowl" which appeared many many times and unnecessarily each one! As the instructions begin with "Have ready a fine-mesh strainer suspended over a glass bowl," when I wrote "press the mixture through the strainer" there really was no need to repeat "into the glass bowl" as no one would strain it over the counter or floor!
Then there is the question of the use of the comma, for example, Have ready a 2 cup microwavable measure with a spout lightly coated with nonstick cooking spray. As I reread that I realized that it could mean that the spout is lightly coated rather than the inside of the cup unless I put a comma after spout.
So far, I have found only one incident of ingredients not used in the order in which they were listed in the chart but my philosophy of "if there's one there's more" means Woody and I have to read each chart and compare it to the text to check for order.
Of course the copy editor and wonderful proofers will do all this but as I've discovered, this being my 10th cookbook, the eye so often sees what the brain thinks should be there rather than what actually is there. So once more into the breech dear friends. The cleaner the manuscript is when turned in to the publisher (29 days from today), the better the chance for a near perfect production.
It's such a blessing having a second pair of eyes participating in this process. Woody is king of the excel spread sheet and has created one for each of about 200 cross references so that when the manuscript goes into pages, we will know exactly what and where we are referencing. Here is Woody's break down of the seven stages of our work so far:
Besides a few to several draftings of each recipe, we have found it necessary to do a:
read through: I read each recipe over the phone to Woody while he read the text on his computer screen.
macros checks: we confirmed that if we wrote a certain technique for one recipe, ex: "melting chocolate" that it was the same for all recipes using the same technique.
global changes: since my use of words has changed over the course of many books, we standarized a set of words and terms.
page 00 charting: we refer the reader to see another page for a description or technique, which in the manuscript phase can be only stated as page"00." We checked to make sure the reference existed and noted where in the manuscript it could be found.
each ingredient checked: we confirmed that if we wrote, " 1 cup of bleached cake flour weighs 3.5 ounces/100 grams on page 4, that it was consistent throughout the rest of the recipes on other pages.
ingredients on the chart matched to the recipe's body: we made sure that every ingredient in the chart is also in the recipe's body in the order in which it was listed on the chart.
final read through: another read through with a fresh set of eyes and ears to confirm that everything made sense.
Jan 23, 2013 | From the kitchen of Rose
in Book Production
This is the tears in the eyes moment in book production when the individual recipe documents are merged together in chapters to form a book.
One by one I inserted each document into a master document with Woody on the phone double checking that we were choosing the most up-to-date version.
Finally, with all in place, we counted 133 recipes and about 700 pages of single spaced text with double spacing between paragraphs which will help to shrink it a bit when formatted in the final version. This is going to be a big book, but then, the publisher, Natalie Chapman, encouraged and inspired me to write a "baking bible"!
The next step is for Woody and me to integrate all the global changes that came up during proof reading, one at a time as it is far too risky to do a global change throughout the whole document--there are always exceptions to the rule. This will take about a week.
Then we will go through each recipe chart and recipe to triple check all the numbers: the volume, ounces and grams. This will take at least two weeks.
Finally we will integrate notes from the Beta Bakers who are testing about 10 more recipes. And I will be delivering the disc to the publisher on March 11 when major production will begin.
Woody and I have been discussing the cover. In a recent conversation I posed the question of what could exemplify baking best as no one thing such as a cake, pie, cookie, pastry or bread tells the whole story, and a collage of them lacks impact. Woody came up with the following shocking response: "There is only one thing that exemplifies all of baking." My response: "What could that possibly be?" Woody's answer:"You!"
Your vote is welcome!
Jan 05, 2013 | From the kitchen of Rose
in Book Production
It's been six months since I last posted about book production. I had forgotten all about it because I was that busy doing it!
Since the last posting, there are now 130 recipes all of which have been tested many times by both Woody and me. Marie Wolf is once again masterminding the group, formerly called the Heavenly Bakers, and now called the Beta Bakers (Marie's clever name). They have completed the 25 recipes that we've sent for testing, evaluating, and fine tuning. It is always a thrill to see each rendition and read each report.
Woody and I have finished with the read through. This is the first time I am doing it but I realized that it is desirable to read the entire text out loud in order to hit on a compromise between the written and spoken word. Along the way we've discovered enumerable inconsistencies and some errors that normally a copy editor would find but no copy editor could possibly find all of them in this complex a book so this gives us a real head start on the road to perfection. The greatest challenge is having four major subject matters to unify: cakes, pies and pastry, cookies, and bread. They are all related on some levels but each has it's own distinctive language and we are always striving for more clarity to make it easier for others to follow.
The next phase is integrating all the notes from the beta bakers. Then all the separate documents have to be compiled carefully into the separate chapters as single documents. Then comes the massive global changes that have to be made one-at-a-time as there are so many exceptions to the rules.
Only five months remain until the entire manuscript is due at the publishers, including all what is known as the front material (table of contents, sources, ingredients, equipment, and chapter openers). We have also completed all of these but it will be necessary to fact check all the sources. Then starts the massive production of editing, copyediting, photography, design and layout, and proof editing until finally, around June of 2015, the book goes to press. Whew! But we're not there yet.
Woody and I are hugely excited about the new recipes, both visually and gustatorially and we can't wait to share them all with all of you and to make them again, ourselves, this time just for the pure pleasure of it.
Jun 09, 2012 | From the kitchen of Rose
in Book Production
I have finished my final testing of all the recipes which number 127, and Woody has about 43 he has not yet tried. Many of the recipes he will test several times in an effort to ensure that we have chosen the best possible option or variation. Each recipe he tests gives us the opportunity to fine-tune the writing and often the technique as well. I will miss the testing phase but will be remaking many of the recipes just for the shear pleasure of enjoying them again and sharing them with friends and family.
I'm now embarking on one of my favorite parts of book production: writing the headnotes. Once this is done comes the chapter intros, special techniques, equipment, and ingredients sections. This will probably take the entire summer at the end of which point we will be getting ready to engage the "heavenly bakers" to try out many of the recipes.
The most interesting thing I now have to report now is a major change in the entire writing process that has caused me to see the manuscript in an entirely new light.
Continue reading "Baking Bible Book Production Phase 2" »
Feb 25, 2012 | From the kitchen of Rose
in Book Production
It starts again, but this time the process will be very different from the last book--Rose's Heavenly Cakes. For one thing, instead of having my wonderful "Heavenly Bakers" bake from the book after publication, they will be getting many of the recipes to try before publication. This will serve as the ideal way to tweak anything necessary and make the book ever more universally friendly. Also, with technology changing by leaps and bounds there will surely be the possibility of an eBook or Ap and more dynamic visualization of techniques. So much is now possible it creates a tremendous challenge and opportunity for communication.
This book presents a new challenge as it includes 4 major baking subjects (cake, pie and pastry, cookies, and bread). Consistency is very important to make a cookbook easier to use so we have created many macros for each subject. And recently I remembered the great auto text tool, which means that when typing one or two key words the computer fills in the rest. All this is very useful but also potentially dangerous due to the many exceptions to the rule presented by the uniqueness of the recipes!
One area of standardization that is essential and without exceptions, however, is consistency of weights for key ingredients. About a month ago I decided to revisit the weight values for all the basic ingredients I use and made up 18 pages of charts. I've been finding that it's easier to look at them in hard copy than on the computer but leafing through the 18 pages was slowing me down. As I moved most of my cookbooks to Hope I had a big empty wall in my New York office and I was wondering what to put on it. One day inspiration struck: I put up all the pages of weights. Some I can see just leaning over to the right of the computer but for others I'm forced to get up out of my seat and this is an added benefit as I tend to sit for far too many hours every day and night working on the recipe editing not to mention on this blog. Of course I could use my binoculars!
By the way, if anyone knows of an Ap that enables one to put in values in a chart and have them list automatically, I sure would love to know about it. The way it should work is that after inputting the values one time, when I type water and in the next cell type the volume, it should automatically put in the fluid ounces and then the ounces and grams in the appropriate cells.
Speaking of technology, recently my husband Elliott gave me a phenomenal gift. It's called Logitech Vid and it's a free AP for the computer. It enables one to make a phone call, free of charge, and see the other person on the computer screen at the same time as hearing them. Of course one needs a camera either as part of the computer or purchased separately. It didn't take me long to discover that instead of waiting for an email to see a still shot of Woody's latest recipe test he can simply hold it up while talking to me on Vid and I can see it in motion if necessary!
The book contract was signed on 11-11-11 but we have been working actively on recipe testing even before finishing RHC. Since I tend toward inspirational baking, there were many recipes I tested with notes all over them that were not finalized or formatted. It's much harder to revisit recipes months or sometimes years after making them so Woody has been encouraging me to put the recipes in at least semi-final shape before flying off to execute the next idea. It's hard to stop, especially once one starts making a recipe and it needs tweaking. I rarely can resist making it immediately again and often again and again.
The added benefit of having the recipes formatted and in close to final shape is that when we retest them we can add smaller valuable details that often get lost in the larger picture.
The amount of sugar, flour, butter, eggs, and chocolate that we go through is staggering. The results are thrilling. The delivery date of this book's manuscript is June 2013. Then starts production with the rest of the team. I'll be posting production phases all along as interesting activities arise. Stay tuned!
Aug 09, 2009 | From the kitchen of Rose
in Special Stories
This was my first visit to my publisher, Wiley, in Hoboken, NJ since the book arrived.
Pam (my editor), her assistant, and Ava (production manager) and I had lunch at Zafra www.zafrakitchens.com a wonderful Cuban/Latino restaurant owned by my friend and fellow author Maricel Priscilla.
Pam and Ava
Pam's lovely assistant and I
Continue reading "Post Book Production Phase One!" »
Jul 26, 2009 | From the kitchen of Rose
in Special Stories
This is the last day of my vacation with my now 95 year old dad. He has gained 8 pounds and I have lost 5. There have been breads, and cakes, and cherry pie, and roasts (prime ribs and duck)...photos to come at a later time. I have learned that cooking and baking burn a lot more calories than blogging! But I had to turn on the computer just to share this terrific surprise experience: The Book arrived!
It was "born" on my Dad's birthday, July 23, as it arrived at the publishers (Wiley) two weeks early, and was sent overnight to me in Hope where it arrived on July 24. I have gone through it page by page at least 4 times and have taken it from room to room so it is always there to gaze at and stroke as I pass it by. (I love feeling the raised spot lamination of the title.) Of course I even took it to bed to look at one more time before placing it on the night stand on top of The Cake Bible.
As an amusing aside, when my friend Randy Johnson came to visit with his wife Cathy a few years ago, he looked at the lineup of my then 8 books on the kitchen shelf and said: "a foot of books"! to which I responded: "quite a feat"!
My Dad, whose vision sadly is quite poor, also leafed through the entire book and had major compliments for Ben Fink, the photographer. My Dad was a big time amateur photographer, even developing his own photos. When he returns to upstate NY he will be receiving a magnifier from the VA. When his copy of the book arrives he'll be able to see the photos much better!
The book is so exquisitely beautiful, so true to my vision of what I had hoped for it to be, that it takes my breath away, defying adequate description. Everyone at Wiley is astonished by its beauty and my dear editor Pam Chirls sent the loveliest e-card which I shall always treasure.
This really is my last production posting as the book doesn't get more produced than this! Soon you'll be able to hold the book in your hards and see for yourself. I so look forward to your feedback. Meantime, I'll be sure to bring this advance copy to the Epicurean Event in Michigan end of August for anyone who is coming and would like a preview. If another miracle of earlier than expected shipment occurs, we may even have some copies for sale at the event.
Be sure to check out Marie Wolf's blog http://www.heavenlycakeplace.blogspot.comfor more sneak previews of the cakes she is baking from the book and next Saturday Hector's wedding cake from the wedding cake chapter will be posted on this blog.
Jul 13, 2009 | From the kitchen of Rose
in Special Stories
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.
Continue reading "Book Production Phase 19" »
Jul 12, 2009 | From the kitchen of Rose
in Special Stories
I thought I had reached my final posting of book production with Phase 17 but lo and behold it was not over! Yesterday I received a great surprise: the "folded pages"!
I've written eight books before and never received the unbound book pages so this was totally unexpected. These pages come from the printer and are exactly what is in the book minus the end papers, box (the hard cover) and book jacket.
I am stunned by the beauty of this production. Tears come to my eyes as I page through the book and remember all the hard work and decisions made by so many people of the team that created it. They have done it proud.
I can just imagine what it will be like for all of you to turn each page--surprise after surprise. I remember feeling this way with other's books for example Maida Heatter's (putting sticky notes on all the many things I HAD to try, and I'll never forget experiencing this with Lisa Yockelson's Chocolate Chocolate as our editor Pam Chirls was visiting me the day before Lisa (who lives in D.C.) received her book and brought me a copy. I called Lisa and described everything I could about the beauty of her book production. Getting to present her with the best book in the baking category at IACP was a moment we both will always remember. (Neither of us knew beforehand.)
So now that I've seen the actual pages of Heavenly Cakes I can be a lot more patient until September.
May 28, 2009 | From the kitchen of Rose
in Special Stories
Book Production Phase 17 Final
I don't have any photos of our celebration dinner--not because I forgot the camera (which I didn't) but because we were having too good a time to remember to document it!
Production manager Ava brought the beautiful end pages (these are the first pages you see when opening the book). Earlier in the day Pam's assistant Rebecca sent the final cover. You can see the front on the blog upper right corner. The rest will be a surprise. I think it is stunning.
Now that it's all complete it is close to unbearable to have to wait THREE MONTHS to see it. But it will be worth the wait--it takes time for this quality of production. By the way, Ava explained that the reason some books are printed in China is because that is where the best quality is produced. Even Swedish publishers who win awards for design and production have their books printed in Italy or China.
Continue reading "Book Production Phase 17 FINALE!" »
May 23, 2009 | From the kitchen of Rose
in Special Stories
This is iT! The third pass page proofs arrived two days after my return from Europe, just as I was on my way to the all day anniversary seminar of the NYU Experimental Cuisine Collaborative. With difficulty, I left the proofs at home, to attend the morning session where I learned the exciting news that a new publication called The Journal of Gastronomy and Food Science is on the horizon. I was sad to miss Harold McGee's afternoon talk and hope it will be available on tape. I asked him what he planned to discuss and he said, in essence, that his focus will be on the importance of taking a lot of what is purported to be 'food science' in the press and elsewhere with a grain of salt (my translation). Hal is a terrific speaker and engaging gentle person and I never miss the chance to attend his lectures if at all possible. I would love to have seen if he mentioned how scientific theories are just that--theories-- until they so often change to other theories, and the importance of being open to observation and questioning everything. But the page proofs were calling to me, as this was the very last chance to ensure that all the corrections had been implemented.
Incidentally, one of the morning speakers did a lecture on egg yolks which gave me the chance to pose a question I've long wondered about: Does the age of whole eggs have an affect on a cake's texture? I've asked the Egg Board and not only did they say "No one has ever asked this before," (which struck me as tantamount to saying so why bother to investigate) they never got back to me with an answer either (which proves my supposition).
Continue reading "Book Production Phase 16 SEMI-FINALE!" »
Apr 25, 2009 | From the kitchen of Rose
in Special Stories
I guess you could call it a pre birth announcement. Now that we have a final cover and presales has begun, it has become possible to add a link to blog home page for preorders from Amazon, Barnes and Noble, Borders, and Jessica's Biscuit.
It was so thrilling finally to see the beautiful cover on the top of the 8 book line up. And I now have one copy of the bound galley, which has the entire book with soft cover in color but black and white inside. This is created to send to publications with long lead times and though not nearly as beautiful as the final book will be it feels so good to see it all there in its near final permutation.
The wheels of publicity are turning and my old friend and publicist par excellence
Carrie Bachman has already lined up two major events coming up in August and October.
Last week the official book presentation was made to Barnes and Noble. This is the time when they are deciding the size of their first order so to "sweeten the deal" I baked two of my favorite cakes from the book to bring to the meeting: The Golden Gift Lemon Almond Cake.
Rebecca, editor Pam Chirls multi-talented assistant, and I both had bad colds (aren't they always!) but this didn't stop me from baking or her from choosing the most exquisite packaging for the presentation.
It was a sunny spring blossom golden day as we walked up Fifth Avenue, me to Jefferson Market to pick up a blue foot chicken for the weekend and her to drop off the cakes. It was a lovely moment to share.
Apr 12, 2009 | From the kitchen of Rose
in Special Stories
Second Pass Page Proofs and the End in Sight (or should I say beginning)!
It doesn't seem possible that it's two months since I posted Phase 13!
The momentum is now stepping up at an incredibly dramatic pace so I want to be sure to keep you in the loop!
The most recent version of the first pass pages, the one where all the changes from me and the proofers were input, came back with Lillian the final proofreader's comments and marks. At the same time, 80 double spaced single column pages of index arrived, due back in a mere three days. This index will be about 15 book pages and is the best index I've ever had for any of my books as it puts entries in several categories for example a chocolate butter cake will be under chocolate cakes, butter cakes, and also under the actual name of the cake. This makes it much easier to find things. But it made it sheer hell to proof! Woody and I went through each entry to make sure it was in the proper category and the proper order and word sequence. This took hours and hours but was well worth the effort.
On to the pages: Ava Wilder (dream production manager) assured me that the final proofer would find everything. Well! Not only did she find all but maybe one or two little things I had found from the last round, she found several more other ones that were quite important.
Continue reading "Book Production Phase 14" »