Sorry for the gap between postings. The past two weeks have been spent in proof reading and working out the baker's percentage formulas for the book. This took longer than I expected and I was totally wiped out by the end, but the good news is that the finished manuscript arrived yesterday for one final stage of proof reading and then, on Friday, we go to press! The book should be out by October, but I'll hopefully have copies sooner. My hope is to be able to send out signed copies at a discounted cost to any recipe testers that want one, so check the blog in September for the information when I have it. In the meanwhile, I'll keep posting through the summer with other news, updates, and thoughts.
One of the hot buzzes of this week has been the Alan Richman article in GQ on his top 25 pizza places, in which he briefly quotes me (we had a long conversation but by the time we had it the article was pretty much written and we tended to agree on almost everything so my input simply confirmed what he had already written). Alan, who is one of my favorite food writers, has the kind of food passion that we all love as well as a great ability to write about it. I learned of a few new pizzerias from the article that I now have to go visit, and while my top 25 would differ slightly from his, there are quite a number of places he cites that would also be on my list. There are many links to get you to the article but this one will also get you a 4 minute video with Alan on the Today Show: http://today.msnbc.msn.com/id/30872147/
On the weekend on June 12th I will be leading a 2 1/2 day bread retreat at the Mandala Center in New Mexico. If you happen to have the weekend free and want to join in, please contact them at www.mandalacenter.org for details.
Will post again next week as soon as I hear from Ten Speed Press that we've gone to press. I'm excited that we're almost there and I want to thank all of the recipe testers again and also everyone who has been so supportive during this long, gruelling process.