Tag Archive for robert rose

Cookbook Update #9: “It’s Aliiiivee!!”

This will come as no shock to you, but I am a digital gal. I live in a world of Instagram. In my world, a blog post can take 15 or 20 minutes to create, and then I hit “Publish” and I’m done, moving on to the next thing.

Writing a book is not of this fast-paced digital world. Duh, right? Hello, Captain Obvious. But no, not really. I mean, I knew it was going to take some time and all, but this process has been more akin to an elephant gestating than anything else.


Having said that, progress is happening. Slowly, but ever steadily.

We (my editor Meredith and I) have spent the last few months shooting emails with Word doc attachments back and forth to each other. She would go through each chapter with a fine-tooth comb and send them to me, then I’d go through her edits and send them back to her. We’d repeat this process 3 or 4 times until we were both happy with the result.

After we were done with the chapter, it would be sent to Robert Rose’s recipe auditor, Jennifer. The book has over 100 recipes, and the company doesn’t test each one of them. They do, however, have a gal whose job it is to scrutinize each of the recipes and flag anything that she thinks looks off–too much sugar in my banana bread, for example. She also did test some of the recipes.

Finally, it went to a third editor (ironically, also named Jennifer) whose job it is to make sure the book adheres to the Robert Rose style guide, and who made sure there were no grammar or spelling errors.

There was also a photoshoot in there somewhere. There will be 19 full-colour photographs.

Finally, after all of that, the book has gone to layout. This is the magical moment when it ceases being a Word document on my computer and becomes something much more real.


I just got the printed proof of my book in the mail the other day. It’s only a rough draft, but I can now get a really good idea as to what the final book is going to look like! Eeeee! Exciting!

The next step is to go through the proof manuscript and mark it up with any changes I think it needs, then it goes back to Toronto.

The date of publication on Amazon still says April 1, but that’s only a month away….

Pre-order my cookbook: Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water) from Amazon now.

In the mean time, I’m really excited to do my first public cooking demo this weekend at The Wellness Show. I’ll be making my Cornbread Waffles with Vegan Pulled Pork in a Blueberry Bourbon BBQ Sauce. Yaaaas! I hope to see you there!

Cookbook Update #5: The End is Nigh

October 1.

It looms on the horizon. I’ve already missed two deadlines, but this is the final, absolute final deadline for the draft of my book, and by hook or by crook, I am going to make it.

The publisher has requested 100-125 recipes from me, and I am, at this moment, around 100. My rough plan is to spend the rest of this week knocking off the last of the recipes from my table of contents (I made a list of them last week, which is now taped to my kitchen cupboard), and then to spend next week going over the draft of the book, adding in all the final touches and formatting it according to their style guide.

Some exciting things happened over this last week. First of all, I got a peek into what the cover of my book will look like.

aquafaba cookbook cover

Now, this is just a working cover, it’s not the final version. This will be used for marketing materials, like the Blad, which is a kind of promotional/marketing piece that we are creating right now. It’ll go out to stores and book sellers in a an attempt to get them interested in ordering my book. It includes 6 recipes. My editor, Meredith and I, have been working on this pretty solidly over the last couple of weeks, and it’s nearly done.

I also learned that book will be available for pre-sales starting next month on Amazon! I mean, c’mon, that’s pretty freaking cool! I’ll let you know the URL when it goes up.

In terms of recipe wins, I haven’t made any massive strides this week, but slow and steady progress. Which I will take! I’ve developed a vegan cheese sauce, which can be eaten alone, or added to pasta to make a creamy mac ‘n’ cheese. I came up with a roasted carrot dip that’s perfect for fall and oh-so-tasty (I may share that one), and a Chocolate Silk Pie. Mmm…

vegan chocolate silk pie aquafaba

I am still struggling almost daily with macarons. When I crack this one, it’s going to be the biggest victory. And I hope I crack it soon… time is running out. The thing about macarons is, I know it can be done. But there are so many factors, every time I make them, I tweak something, but there are so many things to tweak… eventually I have to get it right, right?

I just want to say again how grateful I am to all of you for your outpouring of love and support. It really has kept me going. And we’re almost there!

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