So, yeah, not much is going on here.
Just chilling. Scribbling stuff. Making food.
I coughed up a book! It's the world's most delicious hairball!
Learning about yogurt -- studying it, eating it, drinking it, making it -- was an incredible two-year journey. And not just because I love writing cookbooks, but because I believe deeply in yogurt as a food -- in its flavor, its healthfulness, its versatility in the kitchen.
My research was expansive:
I interviewed a Mongolian MD/PhD.
I spoke with an Afghan, and a Serb, and an Eritrean mother-daughter. I learned from Turks, and Israelis, and experts on Persian cuisine.
I toured factories.
Poured through health studies.
I went to Greece -- first to one island, then another, then a third.
I watched while a friend, who's married to one of my husband's hallmates from college (are you with me?), taught me how to make shahi korma, a rich, fragrant, totally luxurious Pakistani stew.
I stood in the kitchen of a tech exec -- observing, notetaking -- as she stirred up raita, whizzed up lassi, and simmered up the best chicken curry that I've ever had.
And during breaks in observing, and learning, and traveling, and writing, I anchored myself in the kitchen, and I cooked.
I fermented large pots of yogurt, whisked it smooth, strained it thick.
I sweetened it, salted it, spiced it. I rolled it into balls.
I used it every way I could think of, and when I feared I might run out of ideas, friends and colleagues and experts and chefs inspired me anew. 115 recipes in all.
Then the most generous band of lovely folks tested all the recipes, buffing them till they shined.
And that was just year one.
The following year, the one that just ended, my editor Rux Martin and her team at Houghton Mifflin Harcourt whipped the book into shape. Shaped it up. Got straight. Went forward. Moved ahead. Tried to detect it. It's not too late. To whip it. Whip it good.
And photographer Ellen Silverman shot extraordinary pictures.
Basically, I AM VERY EXCITED FOR YOU TO SEE THIS BOOK.
Yogurt Culture, which is my second cookbook, comes out on April 28, 2015, but you can pre-order it now from your favorite independent bookseller, or online from Amazon, Indie Bound, Barnes + Noble, or even Amazon Canada. (You can also join Team Yogurt.)
You can also read a more formal description -- without the hairball or Devo references -- and see the blurbs by clicking over to my portfolio website.
Happy new year, everyone. Thanks, in advance, for your early support!