It’s been three months since our cookbook, Artisanal Gluten-Free Cooking, came out. What a journey we’ve been on already! There’s much to report:
First, reviews have been coming in from far and wide, and much to our great relief, they’ve been overwhelmingly positive. There’s always a moment of uncertainty when an author releases a new book. You hope: Will people like my writing? I now know that this feeling is only compounded in the world of cookbooks. People are going to eat what you right, there’s much more at stake than just the writing, and they’re going to love it or leave it. The reviews and feedback have come everywhere from publications (Publishers Weekly, Denver Magazine, Long Island Pulse), to other gluten-free bloggers, to Celiac and gluten intolerance support groups, to NGNP readers. You can read what everyone’s saying over on our companion website. (The most recent additions are at the bottom of the page…)
Second, we’re delighted to announce that the cookbook is already in its second printing, which shipped on January 22, 2010 (and should reach booksellers everywhere over the coming weeks…). We’ve used the second printing as an opportunity to tweak and update the cookbook here and there. The first edition contained a tiny handfull of typos (a misspelled name here, an incorrect page reference there). Those have all been fixed. We’ve also made three notable changes to five recipes the book:
1) Two recipes, we’ve discovered, contained errors – the Bread, and the Brownies. (Those of you who wrote me about how dense the bread was were right… I was originally inclined to chalk it up to regional climate variation, differences in flour measurements, etc. But enough comments came in that we revisited the recipe and discovered that it contained too much flour!).
2) Several months after the book came out, I developed a new and improved version of my pizza dough. True to our “brutally honest – take no prisoners” form of gluten-free blogging, we declared it better even than our own recipe in the cookbook. Well, if you’re buying our cookbook, you should have our best recipes. So…the new printing contains updated recipes for Thin Crust and Deep Dish pizza dough.
3) Lastly, we (gasp!) omitted one recipe from the cookbook that was meant to be included: Mediterranean Lasagna.
Now, if you end up getting your hands on the new version of the cookbook, this is all largely irrelevant. BUT, if you own the first edition, you can print out PDFs of the five recipes in question by visiting this dedicated page of our companion website, which hopefully will make incorporating those updates into your edition of the book a piece of gluten-free cake.
And one final word of note: We’ve been in the media lately (hooray!). Two weeks ago, Kelli and I appeared on Colorado & Company on NBC in Denver where we did a gluten-free cooking demo segment (crepes with Irish whiskey brown sugar sauce) while chatting about the cookbook, gluten-free living, etc. The segment aired live but also broadcast again today. That same week, I was also in the radio studio doing an interview with The Splendid Table. From what I understand, the segment is due to go into national syndication starting January 29, though I don’t know on what station and at what time it might broadcast in your area. (Splendid Table episodes are also available to download as a podcast from the website.) Finally, Easy Eats, “the magazine for gluten-free living,” did a review of gluten-free blogs for the Winter 2009 issue. They reviewed more than 75 GF blogs, and we were one of four blogs to receive a “gold” rating, the highest rank. Many thanks to you, our NGNP readers, for inspiring us to make this blog the best it can be. Know that we’re as committed as ever to live up to our gold standard…