Chapter 11, Part 2 - The Next New Book

The Culinary Adventure Continues..

The Market Table Series: Salade, Les Legumes, Les Fruits and Salade II, and one of my test recipe notebooks. Working on the next title in the series!

After the telephone call with my publisher, I returned to my office, sat down, and pulled out my notebooks. 'Did I have a new book in mind?' he had asked. Indeed, I did. Two in fact, both well outlined, and sample recipes tested. I went carefully through the pages and determined that one of the two projects could be completed in the time frame we had discussed. I then called my good friend Judi, the very talented graphic designer who designed all my cookbooks. This new book would be the fifth title in the Market Table series, following Salade, Les Fruits, Les Legumes, and Salade II. I ran my book outline by her to get a sense of her feel for the project, and her response stopped me dead in my tracks. 'I wouldn't buy this book.' She said, 'It's too niche for me, and I'm wondering if it will have the appeal that Salade II has.' Her comments made me think long and hard about the project I had envisioned and the pitch I was about to make. I needed some air and went for a walk to think.

I have an unusual relationship with my publisher in that I have an enormous amount of artistic license and editorial control over the contents of my books, and I treasure that creative freedom. The flip side of this freedom is that I must be two hundred percent sure of the subject matter when I present the book outline to them, particularly concerning its saleability and, ultimately, the marketing attraction of it to retailers, wholesalers, and also to my cooking school and online customers. Did I now find myself in a situation where I couldn't see the forest for the trees? Had I become so enamored with this subject matter that I didn't look at the bigger picture? I had been working on this book, on and off, for the last two years. The pandemic had put paid to all thoughts of producing a new print book during lockdown as I worked to shore up my cooking school, but I had still worked on the recipes when I could. Was there a better time to launch this project? Had I not focused on the right content?

I sat and thought for a long time, reflecting on the narrative the other books in the series told. They are all ingredient-driven cookbooks, exploring the many ways one can use a specific ingredient and champion seasonality. What was I trying to convey in this new book? Did the topic I had chosen complement the other books? The answer was yes and no, and the no part of my thought process gave me pause. I pulled out all my notes and lists of tested recipes to look at the bigger picture. If, as Judi had pointed out, the subject matter was too narrow, did I have the foundation for a different book to round out this series in hand? 

Inspiration always comes from the farmer’s market, be it in Provence or in California.

I went for another walk, this time to stroll through the farmer's market to feed my creative juices. On the way there, the Beach Boys' California Girls' played on the radio. It's funny how a song can transport you! I was suddenly a teenager in France listening, on an 8-track tape deck (do you remember those?), to the boys of summer harmonizing in rhapsody about life in California. If ever there was a song that epitomized summer to me, this was it. I hummed the tunes as I walked through the fruit and vegetable-laden aisles, images superimposed in my mind of the markets in France and cooking for family and friends. The taste and aroma of summer drew me from one stand to another like a gastronomic pied piper. I had the surreal sense that I was simultaneously in two places, particularly when I tasted a Tuscan melon, whose floral notes transported me six thousand miles away to Provence. I bought the melon. A thought struck me. I was holding the taste of summer in my hands, and suddenly, I knew, with certainty, what the topic of the next book would be. I rushed back to the car and rummaged for a scrap of paper in the bottom of my basket to quickly outline my thoughts, lest I should forget anything in the short drive home. I had it, the new book was in my mind.

Once back at my desk, I looked at the recipes I had already tested, thought carefully about what I could use, and wrote the new book treatment. It had a few working titles, TASTE, SEASON, FLAVOR, and plays on these words. I liked them all, as each word can be interpreted in two ways: as a noun and a verb. 'Season' also played on the seasonal theme of all the books. ‘Focus, we will finalize the title later on,’ I told myself. I kept writing. As I refined the detailed outline over the next two days, I realized this would be a BIG project, with 120-140 new recipes spread across four main sections. My mind was racing at the possibilities. I do not usually plan layouts or proposals this way, and it was developing very quickly. I was simultaneously daunted and excited by the scope of the project.  

I called my publisher and said, 'Yes, I have a book!' Then I asked, 'Have you ever had something to eat and thought, THIS tastes like summer, or autumn, or winter? Do you associate certain foods with a specific season? Does corn on the cob make you think of a summer barbecue, an apple pie make you think of autumn or bundles of asparagus of spring? This new book will explore just that, the flavor and taste of each season!' I enthusiastically outlined the details of every section of the book. The response was very positive. It was time to get to work. 

A few days later, I got a text message from my publisher, 'PB,' he wrote, 'Do you think a fall 2024 release is fully realistic?' I knew this was a valid question. For an early November 2024 book release, it would have to ship to the printers by late July or early August at the VERY latest. I looked at the production timetable I had mapped out on my computer. 'Yes, I wrote back; it is tight but doable.' Then, the entire weight of the production timeline sank in. I had just seven weeks to complete the first section of the book. The taste of summer. Thirty-four recipes to test, re-test, and shoot. Yes, it was tight. I got to work, then stopped almost immediately to ponder the future of this missive, and by this, I mean '9 x 12.' Should I continue on this platform? On Substack? 

9 x 12: Culinary Adventures in a Small Kitchen was initially planned as a yearlong, serialized food memoir book project covering roughly five years, dealing with the ups and downs of my business, Pascale's Kitchen, and the trials and tribulations of being a food writer. The past five years have been an emotionally and economically challenging time. Writing this food memoir has tested me personally. When I embarked on this project, I hadn't fully appreciated or anticipated how very personal this venture would be, and it certainly pushed and expanded my comfort zone. The greatest gift of this project has been the connection I have made with you, the readers and subscribers of '9 x 12', and I thank you heartily for that.

The project that began with The Prologue was supposed to end with the last chapter, chapter 11. However, as I mapped out the production of the new title, I realized that this culinary adventure is ongoing and that there is a new story to tell emanating from this same small kitchen. I decided 9 x 12 would continue, albeit in a new format.  

The kitchen in full recipe testing mode. It can get a little chaotic as there’s not that much space. Dishes sometimes pile up as I’m trying to capture images before the light changes. It’s a creative, and time consuming process, but the outcome is hopefully delicious and I always have a meal ready at the end of a day’s shoot!

Over the past six months, I have plunged headlong into a flurry of recipe development and the concurrent running of cooking classes. I have always tested my cookbook recipes in my cooking classes in the past (and have and will for this book, too). Teaching how to make a dish is an excellent way to test the accuracy of a recipe and get instant feedback from students if the instructions need to be more precise. Now, with your help, there will be another outlet through which recipes can be tested; by the readers of 9 x 12.

This chapter therefore, chapter 11—part 2 is the bridge between the end of the book, 'Culinary Adventures in a Small Kitchen,' and the new narrative, 'The Culinary Adventure Continues.' This new and ongoing monthly narrative will delve into the soup to nuts of cookbook writing, recipe development, production and marketing process from my (the author’s) point of view. There are just nine months to go before the new book launch, and I hope you will join me on this new adventure.

THE PLAYLIST: 9’ X 12’ - CHAPTER 11-PART 2
Bebel Gilberto - So Nice (Summer Samba)
The Lovin’ Spoonful - Summer In The City
Mungo Gerry - In The Summertime
The Beach Boys - California Girls
Seals & Croft - Summer Breeze
Spyra Gyra - Morning Dance
George Benson - Breezin’
Nat King Cole - Autumn Leaves

One of my favorite writing spots on the terrace. Cup of tea to hand, and playlist of favorite writing music to listen to, while typing up my recipe notes.

9’ x 12’: Chapter 11 - Part 2

MENU
Grilled Baby Gem and Avocado Salad
Poached Salmon and Braised Savoy Cabbage Curry
Pear Mousse

Welcome to my test kitchen. The following are all recipes that have been tested for my forthcoming cookbook. If you make any of these dishes, would you let me know how they turned out? I value your comments and would love to hear from you!

Grilled Baby Gem and Avocado Salad

Serves 4 people

For the vinaigrette:
6 tablespoons olive oil
1 tablespoon mustard
2 tablespoons pear champagne vinegar
2 tablespoons finely chopped chives

For the salad:
2 heads baby gem lettuces — any wilted exterior leaves removed, then halved lengthwise
Olive oil 
Salt 
Pepper
2 avocadoes — halved and pitted, but do not remove the skin
2 tablespoons tarragon leaves

1. In a small bowl, combine all the vinaigrette ingredients and whisk them together to form an emulsion.

2. Heat a grill pan over medium-high heat.

3. Place the baby gem halves into a medium mixing bowl and drizzle with olive oil. Toss to coat. Grill the baby gems for just 1-2 minutes per side. They cook quickly – be careful not to burn them. Place the gilled lettuce onto a serving platter. Sprinkle with a few pinches of salt and 5-6 grinds of pepper.

4. Brush the cut sides of the avocados lightly with olive oil. Grill the avocados for 45-60 seconds, enough to get char marks on them but not burn them. Using a large spoon, scoop out the avocado, sliding the spoon between the skin and the flesh. Place the avocado halves on the platter. Scatter the tarragon leaves over the baby gems and avocados.

5. Drizzle the vinaigrette over the salad. 

Braised Savoy Cabbage and Salmon Curry

Serves 8 people

For the curry:
3 tablespoons olive oil
3-4 small round cabbages (6-8oz each) — each cut into eight wedges
3 ½ cups vegetable stock (divided)
Coarse sea salt
Black pepper
1.5 tablespoons curry powder
2 tablespoons Thai curry paste
4 green onions — finely chopped
2 13.5 oz cans of coconut milk
2 lbs salmon filet — cubed
¼ cup finely chopped chives

For the spinach:
2 tablespoons olive oil
2/3 cup golden raisins
6 packed cups of baby spinach
Coarse sea salt
Black pepper

1. To make the curry, pour the olive oil into a large, deep pan placed over medium heat. When the oil is sizzling, add the cabbage wedges and cook for 5 minutes, turning them over once to brown on both sides. Season with a good pinch of salt and 5-6 grinds of black pepper. Add the curry powder and paste and stir to combine, then pour 2 cups of vegetable stock over the cabbage, cover, and let simmer for 5-6 minutes.

2. Pour the coconut milk and remaining vegetable stock into the pan and stir gently to combine. Place the cubed salmon and green onions into the broth and cook for 7-8 minutes, turning the pieces gently once.

3. While the salmon is cooking, prepare the spinach. Pour the olive oil into a large skillet or wok placed over medium heat. Add the golden raisins and sauté for 1 minute. Add the spinach, a large pinch of salt, and 4-5 grinds of pepper and cook until just wilted.

4. To serve, spoon the spinach mixture into the center of each bowl and spoon the curry over the top. Sprinkle with chives. 

Pear Mousse

Serves 8 people

2 lbs pears — peeled, cored, and chopped
1 cup whipping cream
1 teaspoon vanilla paste
2 egg whites
3 tablespoons sugar (divided)
¾ cup chopped pecans

1. Blitz the pears in a food processor fitted with a metal blade until you have a smooth purée. Chill the purée for 10 minutes. The pears may change color, don’t panic, this is normal.

2. Whip the cream with the vanilla paste until it just holds firm peaks.

3. Whisk the egg whites with 1 tablespoon of sugar in a separate bowl until they hold firm peaks.

4. Gently fold the whipped cream into the pear purée, then add the egg whites in two parts, carefully folding them into the mixture. Spoon the purée into individual serving glasses or bowls and refrigerate for at least 1 hour.

5. Place the pecans and sugar in a heavy-bottomed skillet placed over medium heat. Cook, stirring occasionally, until all the sugar has melted (2, perhaps 3 minutes) and coats the pecans. Be careful, as the mixture can burn quickly and will be sticky. Spoon the nuts onto a plate and let cool. When ready to serve the mousse, place some caramelized pecans on top.