UPDATED: Read back on the chat for this here
It occurred to me that some of you here might have things you’d like to ask about how cookbooks get made. Maybe about the commissioning process, the writing, structuring the chapters, who makes up the team, how the money works, developing recipes, choosing imagery…. There’s a lot that goes into making a cookbook, which means perhaps a lot of things you might have wondered about.
So I am going to make myself available for two types of Q&A sessions about making cookbooks. You can ask me anything at either - it could be about Seasoning, my other books, or it could be much broader.
I hope this will be fun, interesting and maybe even helpful. I will certainly try to be as honest as possible about anything that comes up.
On: Sunday 22nd September
At: 4.00 - 4.45pm BST - I’ll be on the substack Chat for real-time conversation that you can join in with 1-to-1 with me via direct message (if you want to keep it private) or with the wider community group
Then straight afterwards:
At: 4.45 - 5.30pm BST - I’ll open up a group Zoom to take the discussion face-to-face. On this link: https://us06web.zoom.us/j/86956571442
Both sessions are - unusually, but then it is an unusual thing to be doing - open to all subscribers.
It’d be v helpful if you let me know if you might like to take part - just send me a message: