Dispatch from a photoshoot: I’m sitting at the Marc Forgione Restaurant right now, while the book photo shoot is under way. It’s kind of an amazing feeling to see something you’ve worked on for over eight months to be coming together so clearly, so resolutely. The cooks are in the kitchen cooking and plating; the restaurant is buzzing with activity; there’s a photographer, an assistant, a stylist, an editor, just to name a few. And all I think to myself – wow, we’re making a book! We’re making a book! It’s been the hardest and best nine months – like having a baby, it feels, but without any breaks whatsoever.
I’m supposed to be editing, but I’m sneaking in a writing break. In my bag, along with my laptop, book materials and notebook, is Luisa’s wonderful book, My Berlin Kitchen* and a slice of her yeasted plum cake, pflaumenkuchen. I read her book in two days (read: you want this book!) while out on the Cape in Wellfleet a few weeks ago. I look back to that week as a singular bright spot after the wedding. My first vacation since January when the book got its start, and I lifted nary a finger. My computer, usually a workhorse and a mainstay on every single trip we’ve taken, got no use; and instead I read, slept, cooked, and ate. The moment I hit “send” on the computer and sent the manuscript onto the editor, my brain shut down. It was time for some Wellfleets and some beer.
Continue reading pflaumenkuchen – yeasted plum cake.