And with a little bit of a drum roll…..here is the cover of my book!
Its hard to contain the excitement I’m feeling at the moment as I brace myself to see my printed and bound book this week.
I saw a printed unbound copy last week and was thrilled with how Drizzle and Dip looks in print. Being so used to seeing my work in a digital environment on a screen, its truly wonderous to see how my images and recipes look in ink and absorbed onto beautiful matt paper.
150g mattart, threadsewn in sections with cover flaps folded down, drawn on & trim flush to size - wouldn’t have meant much too me a few months ago, but now that I have been through the process of writing, producing and publishing my first book, these are indeed meaningful and exciting words.
Drizzle and Dip consists of a mix of recipes with varied and diverse flavours and cross-cultural culinary inspiration. Divided into three chapters – “Morning”, “Noon” and “Night”, each section of the book focuses on recipes recommended for enjoyment during a specific time of day, also taking into account the preparation time available to the busy home-cook during his or her hectic daily schedule.
This is such a great time to be a foodie, as food culture is now truly global and influences in my book range from Mexican, American, Italian, British, Mediterranean and the Far East.Through TV and the internet, the world is one kitchen.
My book is a general cookbook but my deep love for baking sneaks through,and Drizzle & Dip includes a few of my all-time favourite recipes. It has a modern, informal and light look which reflects my approach to food – quirky, pretty, fun, creative and simple. Having been involved with all aspects of the process from developing and writing each recipe,to cooking, styling then photographing them, I have presented them exactly as I want my readers to experience them.
Drizzle & Dip will (if all goes according to plan and the ship doesn’t land on Clifton), be available in all major book retailers around mid-July.
Here is a pic of me from my book, taken by the amazing Micky Hoyle.