Last year, I introduced you all to the title and some of the thoughts and ideas behind my second cookbook ‘smitten.’ – I wrote a few posts like this one here with a behind-the-scenes look at how we did the pictures, and here with my Teacup Pancakes & Quick Pear Jam recipe, or here with a simple Linguini with a recipe for Chorizo & Lemony Broad Bean Pesto. Oh, and this recipe for Lamb Chops with Minty Gremolata & Polenta Crisps.
And now, we’re just a hop, skip and a jump away from it actually hitting the shelves here in South Africa (roughly the second week of Feb), and I can finally introduce you to the cover – there’s me with my very favourite pulled-pork rolls. Whaddyathink?
So what can you expect from ‘smitten.’? Well, I like to think of it as a slightly older and wiser sibling to ‘bitten.’, a little more grown up and sophisticated, but without being complicated or stuck-up. A little magical but still practical.
It’s hard to say which book was more difficult to write. With ‘bitten.’ I was inspired, caught up in the momentum of novelty, but clueless – how on earth does one go about writing a cookbook? Not even Google has answers for that, believe me – I checked. You can have a head and a heart full of ideas, but that doesn’t always easily translate to paper and accurate measurements. I was also pregnant and still working when I wrote ‘bitten.’ and the timeline was extremely tight, only 3 months. For ‘smitten.’ I no longer had the distraction of a full-time job (unless of course you count a rambunctious 1 year old), and I had the distinct advantage of hindsight, and knew so much more clearly how to go about doing what I needed to do. But, I also had the added pressure that I put on myself that this needed to be different, to be special in its own way, to have it’s own character, and to have the ability to inspire people all over again. (Read more about all things ‘smitten.’ here).
Bye for now