About 9 x 12
9' x 12' is the story of my kitchen, a story about reinvention, of feeding friends and family and community, of surviving fires, floods, and a pandemic. It’s about a cooking school, and an unexpected pop-up bakery. Like a soufflé this is a story about the ups and downs of life in the food business. Pull up a stool, grab a coffee or a cup of tea, and join me in my kitchen.
This grand adventure began on December 15th, 2022 with The Prologue, the opening chapter of 9 x 12. The Prologue and Chapter 11 - part 2 are my gift to you. They’re unlocked, please share with friends and cook together. As each chapter is posted, you'll be able to ask questions or post comments too. You can be part of the story.
A new chapter will be posted every month. The entire archive is available to you when you subscribe. The book consists of The Prologue, followed by 12 chapters, released through Jan 2024. The next part of 9’ x 12’, is entitled The Adventure Continues, and begins in February 2024 and will chronical the development, writing, testing and shooting and release of my next cookbook, basically soup to nuts of book production, and is available via subscription. Gift subscriptions are available too.
Every month paid subscribers will receive:
the next chapter of my book 9 x 12. Each installment is posted monthly.
Each chapter features a tasty three-course menu, including a printable PDF of all the recipes with photos of every dish.
The soundtrack for the narrative (yes, I have been known to sing and dance in the kitchen, do you?). This is my playlist, the music behind the story in each chapter.
An audio version of the book in case you’d rather have me read to you. I have not recorded the recipes though as I think reading recipes out loud is odd, and then you always need to pause the feed so that you can catch up if you’re cooking along, hence the PDF of the recipes.
There will be lots of photos, videos, the playlist and links in every chapter too.
Why release this through Substack?
A number of people have asked me why I decided to choose this format for this book. The answer is multifaceted. Substack’s platform provides publishing infrastructure to support subscription blogs, newsletters and in my case a new type of book. The platform allows me to connect directly with you, and all subscribers. The lead time for a conventional book is very long, and the effects of the pandemic have been long lasting on the publishing industry. 9 x 12 is relevant now and I thought this was not only the quickest way to reach all of you, but its dynamic format offers a new visual and audio element, and most importantly a conversation between us. I hope you enjoy this new project, and I look forward to sharing this story over the coming year with all of you.
Why use a subscription platform?
Without wanting to sound too much like PBS, 9 x 12 is entirely supported by readers like you. It requires many, many weeks of writing, editing, recording, filming, shopping, cooking and photo shoots, to produce each chapter.
Paid subscribers (just $5.00 a month or $42 a year) get full access to everything 9 x 12, including Q & A sessions and comment threads, where we can all get together and talk all things food or anything else that takes your fancy. You will of course have full access to the archive and links to subscriber only playlists.
The 9 x 12 Prologue and the Pascale’s Kitchen Newsletter are free to all subscribers.
A copy of the newsletter will wing its way to your inbox every 4-6 weeks depending on the time of year. The newsletter (sent to you via Mailchimp) includes seasonal recipes, articles from my column at Edible Santa Barbara, cooking class information, cookbook reviews, new product launches, and invitations to private events.
Subscribe to get full access to 9 x 12, the newsletter and website.
About me
I grew up in England and France surrounded by a family which has always been passionate (read slightly obsessed) about food, wine and the arts. I was taught to cook by my French mother and grandmother. After 15 years working in the commercial property business in California, I returned to my first passion, cooking and in 1999 opened a small Mediterranean style cooking school, Pascale’s Kitchen, which is based in California.
Over the past 17 years, I’ve written nine cookery books, hundreds of articles for local newspapers, food magazines, and am a columnist for the James Beard award winning publication, Edible Santa Barbara.
My first cookbook A Menu for All Seasons - Spring, was published in 2004. The second book in the series, Summer, was released in early 2008. Autumn followed in October 2009. The fourth season - Winter - was published in March 2011. An entirely new edition of Spring was then published in March 2012.
Salade: Recipes from The Market Table was released to great acclaim in 2014. The first edition sold out in only 14 weeks! Les Fruits: Savory and Sweet Recipes from The Market Table was released in January 2016, and Les Legumes: Vegetable Recipes from the Market Table, followed at the end of 2017. After selling out of the fourth printing of Salade, a new, larger and updated version, Salade II: More Recipes from The Market Table was released in January 2020.
The Pascale's Kitchen Cooking Channel was launched on YouTube in September 2016 with videos showcasing seasonal, Mediterranean and Californian inspired dishes.
In March 2020, with the coronavirus shutdown and the cancellation of the book tour for my latest book, Salade II, I changed platform and launched an IGTV channel on Instagram with daily episodes showcasing easy to make dishes while quarantined at home.
Pascale’s Kitchen is also an online store showcasing a range of culinary products, including our signature line of custom blended herbs and spices, oils and vinegars, as well as exquisite kitchen and tableware, with the goal of making cooking pleasurable, delicious and fun.
Where to find me
Website: www.pascaleskitchen.com
Email info@pascaleskitchen.com
Instagram @pascaleskitchen
YouTube @pascaleskitchen
