Huge news! The Berkeley Bowl Cookbook is in production!

If you’re wondering where I’ve disappeared to, the answer is a fantastic one. After signing with Berkeley-based publisher, Parallax Press, I have devoted every spare minute of the Spring and Summer to the project of my dreams: The Berkeley Bowl Cookbook. If you haven’t already figured this out from my blog title, I’m kind of a fan of Berkeley Bowl, and couldn’t be more excited or honored to be sharing that with the world in a beautiful, touchable, bound version of my recipes!

I’m sorry I haven’t shared the news with you sooner. The truth is I was in survival mode there for a while, trying to keep up with my full-time job and meticulously preparing 80+┬árecipes over the past couple of months, all to get ready for the first photo shoots last week. I promise that going forward I’ll invite you into this process and share about it along the way. I still have about 20-30 recipes to develop and so much more to do, so there is still quite a ways to go!

Speaking of photo shoots, one of the most exciting aspects of the development of this cookbook is getting to work with a pair of geniuses: food photographer Erin Scott and food stylist Lillian Kang! Watching them bring my recipes to life last week in the first photo shoot was an incredibly poignant experience for me — the culmination of months of hard work, sweat, tears, accidental poisonings (more on that later), emotional breakdowns, and lots of laughter which led to these stunning photographs. I don’t think I’m allowed to share the photos with you yet, but I will as soon as I can! For now, here’s one of Erin and Lilian studying a shot of chayote pozole:

berkeley-bowl-cookbook

That’s all I’ll say for now, but more to come soon! Thank you to my blog followers for being a part of the genesis of this project and for proving that there are other people out there as interested as I am in exploring these unique, unknown and extraordinary fruits and vegetables! I look forward to taking you along with me on this crazy journey as we bring this cookbook to life.

With gratitude,

Laura