Book

Are you into shiny pages, hard covers and lay-flat binding? Did you ever wish you could read a zillion (ahem, 85 to 100) new smittenkitchen.com recipes in one sitting without waiting for your modem’s hamster to load the page already? Can you hold out until 2012? Because THE SMITTEN KITCHEN COOKBOOK, to be published by Knopf, is now in progress and I couldn’t be more excited (and nervous) to share it with all of you.

Here are some long overdue answers to questions you’ve been asking:

Who is writing it? Yours truly.
Who is taking the photos? Ditto.
Who is publishing it? Knopf.
What can you tell us about it? 100-plus recipes, lots of photos, stories and lots of cooking tips. The book will be 85 to 90 percent new material — my ideas, my recipes — and 10 to 15 percent favorites from the site that will be retested, reworked and streamlined for modern times. The recipes will have measurement in cups and spoons, and also weights. Hooray!
Where will it be available? Will I be able to buy it in [insert your country name here]? There will definitely be an edition available in North America (U.S. and Canada). Anyone, anywhere will be able to buy the book from online booksellers. Knopf has acquired world rights to the cookbook; they’ll aim to place the book with foreign publishers around the world. But we won’t know for a little while whether it will be widely available. I’ll keep you posted about that detail as I know more.
When is the book coming out? Fall 2012.
Do you need recipe testers? Not right at this moment, but thank you.

Have any further questions? Shoot me an email at thesmitten at gmail.com and I’ll do my best to answer it.