Guys, I wrote a cookbook.
When I was 32 weeks pregnant in the summer of 2009 (in fact, this was overflowing on my kitchen counter during my first meeting across town) and should have been doing normal third trimester things like eating jars of Peanutella by the spoonful and repainting the baseboard trim (which still looks awful, not that this will surprise you), I instead decided that I really wanted to write a cookbook. Because new mothers are swimming in free time (“new babies are always sleeping!”), I thought I would finish the book in six months; nine, tops. Stop laughing. Quit it.
Two and three-quarter years later, the “baby” is 2 1/2, I am the proud owner of 2 1/2 gray hairs and, oh, right: The book is done. Even though these have been the busiest and most overwhelming years of my entire life, they’ve also been the most exciting and inspiring. I am so proud of this book. I can’t wait to show it to you. I wish it were out tomorrow. But today, I have a few things to hold us over.
First, this above? That’s the cover. What’s that, you ask? It for a tiny recipe called tomato shortcakes. They’re savory. Those are biscuits with green onions. It’s a salad. There’s whipped goat cheese. My editor was visiting that day, and I was just fiddling around, trying to make us a little lunch. My favorite dishes happen this way.
The book has a back cover too. Those are called buttered popcorn cookies. They’re sweet and a touch salty, there’s vanilla and dark brown sugar and when they bake together, terrible things happen, such as the fact that they disappear quickly, and you have to make more.
There’s so much more. The book has 105-plus recipes, with chapters devoted to Breakfasts, Salads, Sandwiches, Tarts and Pizzas, Meatless Main Courses, Main Courses with Meat or Fish, and oh yes, a whole lot of Sweets, from Cookies to Pies to Tarts to Cakes and Candies and Puddings. And then, at the end, there are a couple drinks and a handful of party snacks. I encourage all cookbook authors, present and future, to include a cocktail recipe so that you’ll always have something that urgently needs “retesting” after an exhausting day.
The recipes are overwhelmingly completely and totally new — I was a little obsessed with making sure this book had value to everyone, even if you’ve never missed a site update, so only about 15 favorites were plucked from this url, essentially things that no book bearing the name The Smitten Kitchen Cookbook would be complete without. There are a ton of photos (at least one for each recipe), stories, and every single recipe includes ingredients in both cups-and-spoons and metric weights. When you open the book on your kitchen counter, it should stay open (it’s called lay-flat binding, and I specifically requested, nay, begged for it). And I really hope you love it.
And as of today, the book is officially available for preorder from just about every online seller:
Amazon | Barnes & Noble | Books-A-Million | Indiebound | Powell’s
Other U.S. Retailers | Amazon Canada | Indigo Canada
(I know some of you smarties already found it and I love you for it. I just wanted to wait until the cover was ready to make a great big noisy fuss about it.) And I know what you’re thinking: why would I buy a book today that won’t be out until the fall? You could do it to secure any low price running right now, you could do it so you’ll get yours first (it will ship the second it’s released), or to buy gifts for any friends/mamas/brides who you think would be into this kind of thing. Oh, and if you do, we’ve created some downloadable certificates that you can slip in a card or envelope to let them know they’ve, obviously, got the awesomest friend/family member one could have. [Here’s one with the front cover on it; here’s one with the back, both are PDFs.]
The Smitten Kitchen Cookbook will ship on October 30th, its release date, which I know seems like an eternity from now but it will hopefully give us a moment to take a big family nap (and of course, spend a lot of time right here) before we begin the Smitten Out Of The Kitchen Book Tour. The Canadian edition will be published by Appetite, Random House Canada’s awesome new food imprint, on the same date. A UK/Australian edition that will be sold throughout Europe will be published February 7, 2013 by Square Peg, an imprint of Random House UK. I will be touring the U.S. (and possibly Canada) this fall and I cannot wait to finally meet all of you. We’re still confirming dates and cities, so stay tuned to the Book page for any and all updates.
Finally, the book includes one of my favorite breakfast recipes, the kind of dish you can assemble the night before a big brunch, or just a lazy Saturday with your family, the kind of dish that it’s been killing me not to tell you about since I came up with it early in the writing process. I actually discovered baked French toast a long time ago, after a catastrophic brunch that involved me standing over a skillet, dipping and flipping slices of bread for an hour while my friends had fun without me. (Given, I was 24 at the time and my definition of “catastrophic” has changed, thank goodness. Now it involves the DVR not recording Mad Men.) Since then, I have baked French toast in a casserole dish and never looked back. This version, specifically, however, is my favorite. Piles of buttery, cinnamon and caramelized sugar-crusted toast fan out in a pan before absorbing a simple vanilla custard and baking into puffed, layered breakfast perfection.
For something that sounds so utterly decadent, it’s surprisingly humble when you slice it — the only sweetness clings to the cinnamon-sugar crusts and the custard is just milk and eggs — you know, until you douse it with a raft of maple syrup. Not that we know any people who would do a thing like that.
Cinnamon Toast French Toast
From The Smitten Kitchen Cookbook (Knopf, October 2012)
1/2 cup (100 grams) granulated sugar
1 tablespoon ground cinnamon
16 slices (from a 1-pound or 450 gram loaf) white sandwich bread
1 stick (4 ounces or 113 grams) unsalted butter, softened
3 cups (710 ml) whole milk
6 large eggs
1/4 teaspoon table salt
2 teaspoons (10 ml) vanilla extract
Preheat the oven to 450 degrees. Whisk the cinnamon and sugar together in a small dish. Line two large baking sheets with foil. Place the bread slices on the baking sheets in one layer. Spread each slice of bread with 1 teaspoon of butter, then sprinkle each slice with one teaspoon of the cinnamon-sugar mixture. Toast the trays of bread in the oven until the bread is golden, and until the cinnamon-sugar makes a caramelized crunch on top, for about 7 to10 minutes. Reduce the oven temperature to 375 degrees and let the toast cool slightly.
Generously butter a 9×13-inch baking dish. (You might have a little butter leftover but I wanted to build in some leeway in case, understandably, you weren’t buttering your bread with precise teaspoon measurements!) Cut two slices of the cinnamon toast in half horizontally. Arrange the cinnamon toast down in two rows along the width of the pan. Begin with the bottom half of one slice of toast, then fan 7 more slices in a row, finishing with the top half of the slice. This ensures that those served the end pieces of the baked French toast are not stiffed with thin slices! Repeat with another 7 full slices and 1 halved slice of cinnamon toast in the second row. Whisk the milk, eggs, salt and vanilla in a medium bowl and pour evenly over cinnamon toast in baking dish. Let sit for 15 minutes (or overnight, if you’re preparing this ahead of time) so that the custard absorbs a bit.
Before baking, if you’ve got any extra cinnamon-sugar (you’ll likely have a tablespoon or two), sprinkle it over the French toast. Bake for 30 minutes, until puffed and golden and until no liquid seeps out of the toasts when they are nudged about in the pan. Cut into squares and serve plain, or with a dollop of plain yogurt and fresh berries, or maple syrup.
It’s absolutely stunning, Deb!
Congrats! :)
Congrats! Looks like it will be lovely, and I can’t wait to see it!
I adore the cover of the book so much I can hardly take it. Talk about drool worthy.. I’m 3 seconds away from smashing into the screen. And since I spent most of my youth shoveling in cinnamon sugar toast, this french toast is right up my ally.
Oh, squeeeee! I was going to ask for this for Christmas, but I don’t think I can hold out. Pre-ordering! (And please come to Canada. Please! We are lovely home cooks and have lots of maple syrup, but sadly little selection in butter.)
i am so looking forward to your cookbook! :)
It looks great! Congratulations!
Oh Deb, I’m so excited for you and this cookbook!! It looks wonderful and sounds even better, I can’t wait to get my hands on it!
I’m glad your signature counters made it on the front cover, it just wouldn’t be the same without them!
congrats!!!!!!!!!!!!!! ahhh i can’t wait to read it/view it/ cook it! and the cinnomon french toast, reminds me of my childhood! sunday brunch needs to come sooner so i can use this recipie! happy monday :) xxo em
Oh my I’m so excited! I can’t wait to make this beautiful book part of my collection! Congratulations!!!
Congratulations! I’ve been so excited about this book coming out. Am pre-ordering as soon as possible.
Congratulations, Deb! We’ve all been waiting for this day to arrive :) Can’t wait to see the finished (and undoubtedly amazing) product!
Congrats, it looks AMAZING! I cannot WAIT to get my hands on this cookbook! A friend of mine and I already have plans to cook + bake our way through the whole thing. =)
Aww congratulations!!! I’ve loved following your blog – your amazing recipes (many of which I’ve tried and loved!), beautiful photos and refreshing writing! I’m looking forward to your new cookbook – what an awesome achievement! Congratulations!
I stalk your website all the time. Just last night I needed a rhubarb pie recipe and as I printed it, I thought, “This woman needs a cookbook!” Amazing! Congratulations! I can’t wait to pick it up!
Beautiful cover with my favorite food of all time – fresh heirloom cherry tomatoes. Here’s to a successful launch!
Congratulations! Seeing that beautiful cover made my Monday morning! Pre-order the book – check – but October is too far away!
Deb, I’m so excited for you. Thank you for being your tireless self.
Pre-order is done! Oh I’m so excited. I almost can’t bear to wait, so I’ll just have to play my favorite “well since I’m not being productive anyway” game– the surprise me! button.
Please tell me you’re coming to Boston!!
This post just made my WEEK!! I’m pre-ordering right now, even though I have a feeling that I might receive several copies before my wedding in January :) Because, uh, I talk about your site all the time, and cook almost exclusively from it. Please consider a book tour stop in New Hampshire!!
Sooo excited to get your book!! Congratulations on getting it done! I feel like I’ve been waiting to get my hands on that baby for as long as you’ve been writing it. I’m also looking forward to making that french toast, it’s one of my absolute favorites!
Hi Deb. I love the title of the book! And the cover…looks so exciting! Can’t wait to hold it and smell it and try the recipes: ) Congratulations!
Just gorgeous!
Congratulations! This looks like the greatest cookbook of all time. I already have instances where I feel your blog is capable of mind-reading. Always fantastic food, and always posted at seemingly just the right time to hanker for such a food. Your book looks just as promising! (lay-flat binding! metric recipes! well-organized chapters! — Be still my beating heart!) Suffice it to say, I cannot wait to get a copy!
YEA!
one question….can we possibly pre-order? we have been waiting SO VERY LONG!
incredibly happy for you :)
Yay! I’m so excited!! Congratulations on this incredible achievement. After following the progress all these months, how can I NOT pre-order?!! (not to mention, reading all those accolades is incredibly impressive!)
You did it! :)
Mazel tov!!! Ordering question – is it possible to change your shipping address after the preorder has been placed? We’ll be moving and don’t want the new tenants to have to mail the book across the country. :)
First, everyone, THANK YOU. I’m sorry the server keeps crashing. It’s time for an upgrade and I will sort that this week.
Amanda — I think you should be able to do that with Amazon, no problem. (Also, other sellers too, I think. But I’ve only done it personally before with Amazon.)
Virginia — Yes, I have all the preorder links listed in this post, and also on this page: http://smittenkitchen.com/book/ And thank you!
Can’t wait to get the book! Every time I use one of your recipes it’s easy to follow, delicious, and wonderful.
Thanks for all you do.
CANADA! whoop whoop! been reading the site since 2008 and can’t wait to meet you!
WOWZERS YOU GOTTA BOOK – YOUR VERY OWN COOKER BOOK! Congrats!
Congratulations on the book! It looks amazing :) Long time reader!
AHHHH!!!!! I have been waiting anxiously, I cannot tell you how excited I am!!
The French Toast recipe looks fine BUT BUT the POPCORN COOKIES?? How imaginative – I’ll be satisfied if I ever dream up something so awesome in a million years. I am pre-ordering your book as we speak. And I can’t WAIT to meet you on tour – I’ve been a fan for so many years. Congratulations – all of your toil has finally paid off. We love your stuff, Deb!
I fully endorse the idea of coming to Canada during your book tour! When you make your way to Toronto, I’ll be the first person in line waiting to greet you!
Congratulations, Deb! I’m off to pre-order my copy right now! :-)
Also, I’m not sure if it’s something to do with the server/load time, but on my browser, the word “preview” is covering the word “cinnamon” in the title. No big deal tho.
Deb, I love the cover! Congratulations once again!
That lay-flat binding thing you mention is awesome. I didn’t know what it was of course until I read it here but I wonder why not all cookbooks are like that.
Thanks for this sweet sneak peek into your book and good luck with everything!
How much did you love citing your cookbook when you posted this?! I hope you were well chuffed. I would have been. Kudos.
I’m just going to go ahead and pre-order about 17 and then figure out who I hold in sufficiently high esteem to gift the book to!
Cinnamon toast is our weekend ritual. My husband brings it to me in bed! It is just magical I tell you, it is his favorite thing to “cook”. Needless to say I can’t wait to make this for him. I am even more excited to pre order your book. I have tried dozens and dozens of your recipes and look forward to new ones, never missing a single post. The book is a must have.
Congrats! Looks like it will be fantastic. I rarely purchase cook books (I read so many blogs my “to make” lists are so long, but the MS has been reading mine lately and so this will definitely be next in my collection!
Congratulations! I was one of the “smarties” who found it a while ago. My amazon recommendations know me too well! :)
I remember when you first announced this and 2012 seemed so far away. Oh how time flies. Looking forward to the tour, hope I can find a spot to get my lovely book signed.
woohoo congrats!!!!!!!!!!!!! can’t wait to see it live
I can’t wait for your cookbook! Also, those popcorn cookies look & sound too yummy & I’m not sure if I can wait until October because I LOVE sweet & salty together & ohmygoodness those will be the first thing I make!!! Pre-ordering right now!!!
What a trip to be able to link to your own cookbook when publishing a recipe! Congrats, Deb. I cannot imagine how excited and accomplished you must feel. I, for one, have never anticipated the release of a cookbook nearly as much as I have the Smitten Kitchen cookbook. Please make sure to swing through Minnesota on your book tour!
Ooh, it looks fantastic! Why is October still so far away?
Deb that is so exciting!! I have actually never bought a cookbook before (I kind of think, why bother when there are so many amazing food blogs!) but I think I might need to get this one! <3
Congratulations on finishing your cookbook! I thought I saw something on
Amazon about smitten kitchen, but I didn’t go back to it. Dummy me. I can’t wait to get my hands on it.
Congratulations on finishing your cookbook! I thought I saw something on
Amazon about smitten kitchen, but I didn’t go back to it. Dummy me. I can’t wait to get my hands on it.
My oldest son’s favorite breakfast is French Toast. I will definitely being trying this soon.
Ohmygoodness, ohmygoodness! Congratulations.
Now then, I am having a bit of a dilemma, a cookbook quandary, if you will. The Barnes and Noble where the book tours usually visit when they come to Boston is conveniently located three blocks from my office. And I have learned the hard way that they usually impose a very strict rule that the author will only sign their book if it has been purchased in that store, at the event. So…Do I pre-order it now, or wait until October and your visit (which I’ve decided in my mind will definitely happen) to ensure I’ll own an autographed copy for my cookbook shelf? Also, I want to swoop my finger into the screen, dig down into the whipped goat cheese and lick it clean.
Molly — Oh my goodness, I hadn’t even thought about that. I will talk to my editor, and she will give us an answer as soon as possible.
yayy congrats Deb, I’m preordering now!
You had me at cinnamon! Congrats on finishing the book! Can’t wait to see the dates for the tour, hope you can make it to Boston!
I`m so excited for the cookbook!!! This is my go-to blog for recipes for entertaining and I can well imagine that the book is going to be just the same!
Can`t wait for October!!! Canada would be great!
It comes out too late to be a wedding gift… but screw it, it’s going on the registry anyway. :)
Oh Deb, yes yes yes to some tour dates in Canada! Please come to Toronto – I will be right behind Sabina at the head of the line!!
Deb, congratulations! It looks fantastic! :)
Deb Congratulations on the Book! I can’t wait to get it and start cooking from it.
Congratulations!! I can’t wait to get my hands on a copy of this book :) Hope you wind up in Boston or Providence on your book tour so I can meet you!
Oh how do I pre-order it in the UK!!
Oh wow, cinnamon toast french toast, family naps with honk shoos and a new cookbook. We win!! Congrats and please come to Dallas.
So exciting! I’m sure the book will be fantastic – and I hope the book tour is coming through poor little Montana! We would love to see you here in Bozeman :)
I can’t wait to try this recipe, too! Yum!
Wow! We’ve all known about the book for so long, but to actually see it is amazing! Can’t wait to get my copy :) I’m so happy for you, Deb!
Montana — You have no idea how much I’d like to visit Montana. Manhattan is comparatively the Tiny Sky County
Canada — So glad you guys want this to happen! There’s a … pretty good chance. In fact, I’m sure the publishers are reading along right now to see if you guys want it too. ;)
UK — We have excellent UK news! The UK and Australian edition will be published by Square Peg, an imprint of Random House UK. They’re going to publish a hardcover version in early 2013. Anyone, anywhere will be able to buy it from online sellers, of course. (I will add this to the post as soon as my server starts behaving again.)
just pre-ordered…can’t WAIT!!
I got a little carried away and just pre-ordered FOUR! I can’t wait, and can’t wait to doll the book out for upcoming birthdays and Mother’s Day.
I am so excited for your book, I’m off to pre-order it now!
I love the idea of baked french toast, such a wonderful idea when entertaining for brunch.
I got a little carried away and just pre-ordered FOUR! I can’t wait, and can’t wait to doll the book out.
Yes! Come to Canada! Toronto, specifically! For my fellow Canadians, the book is available for preorder at chapters.indigo.ca though they need to sort out the listings as there are currently two, the first with the cover and a higher price listed unavailable, and the second with no cover, but a lower price, ready for preorder.
Congratulations, Deb! I pre-ordered your book in February, and as high as my expectations are, I have no doubt you will exceed them. (No pressure!) Your blog has been such an inspiration and a source for some of the best recipes I have ever tried. Thanks for all that you’ve done for those of us who love to cook!
Cookbook looks great!
This post has two little typos:
(“new babies sleep are always sleeping!”)
I have baked French toast in a casserole dish and never looked.
Only pointing these out because I think you like to fix them and have perfect posts.
CM — Thank you. I like to fix them. I hate typos. Although, you think I would have made peace with them by now, given that they are ever-present. Even here. I think I used ever-present wrong. ;)
So happy for you, Deb! You deserve oodles of success, and a big cocktail followed by a big nap. I can’t wait to get my own obsessively cooking hands on it. Hooray for big accomplishments. Congrats and enjoy every single second of everything to come.
Preordered your book from Amazon, very exciting! That looks yummy, I think I have something to try on my kids one Sunday morning when I’m not rushing off to ride my horse.
I’m so excited for this book, there are no words. I’m so glad you demanded lay flat binding, and if this here blog is any indication, every recipe is going to be a show stopper. Whenever I make a new recipe and someone asks me where I got it my response is “Oh, it’s Deb’s.” Because clearly having read everything in your archives puts us on a first name basis.
loooooooooong time reader, first time commenter – just had to wish you a big mazel tov!! will have to bribe someone from the states to bring this book over to israel, as my kitchen all they way over in this part of the world has been producing your recipes for quite some time now. most notably, your chocolate peanut butter cake, made for my son’s 2nd birthday party almost 2 years ago, still gets mentions at.every.single.family.get-together. thank you deb!
Congrats! What a great accomplishment!!
I have been reading your blog for years and every recipe I have tried has been delicious. I can not wait to get my hands on that cookbook! Congrats, Deb!!!
I am so excited about this book. SO EXCITED. I have been cooking off of your website for years and I feel like we are kitchen obsessive kindred spirits. I pre-ordered it and I’m sure I will love it!
Congratulations!!!!! I will definitely be buying a copy and somehow finding a way to get you to sign it :)
The cover is absolutely stunning, Deb! Tomato shortcakes?! Yes, you have my attention. Congratulations on your book. I can’t wait to get my hot little hands on it.
YAY!!!! Congratulations Deb!!!! I don’t always get a chance to comment here, but your blog remains my favorite food blog and my biggest inspiration my my own kitchen blogging adventures ;) I am so excited for you, and I cannot wait to read your book!!! Gonna be pre-ordering ASAP, and I hope to get to meet you on your book tour!!!
So excited! I added it to my amazon wishlist over the weekend and cannot wait!
Tomato shortcakes? You are a genius. Also, your book has been on my Amazon wishlist for a while and I will be thrilled if your tour takes you to Boston!
Congrats! This is a book I’ll be sure to buy. And this cinnamon french toast recipe just made my stomach grumble out loud – time to eat (something, anything) while pretending it’s this.
Yey! I’m going to preorder that book and prepare those amazing toasts afterwards!
:-)
Woo Hoo! Can’t wait for October. You must come to Milwaukee!
Congrats! I’ll even drive 1.5 hours to Toronto if you come to Canada! Unless a Waterloo stop is a possibility (hah, I make myself laugh!) on the hypothetical Canada tour!
I really LOVE that the link under the recipe title says, “from The Smitten Kitchen Cookbook”. The only thing that would have made it better (and hilarious) is if it had said, “Adapted (barely) from The Smitten Kitchen Cookbook”. I do love your tendency to tweak!
Congratulations! Between the incredibly exciting cookbook news and the delicious looking french toast, this might just be my favorite smitten kitchen post to date!
Congratulations Deb! I lovingly stalk your site every day waiting for new posts and I cannot wait to get myself a copy of your cookbook. What a huge accomplishment!
Congratulations! How exciting. Hope your book tour comes to Richmond, VA!
Tomato shortcakes and popcorn cookies. What! I’m sold. Deb, congrats! and I hope your book tour brings you to Florida.
Pre-ordered. I trust your book tour will set down in the Boston area (South Shore s’il vous plait) so I can get it signed.
Oh yeah – congratulations!
So excited! My preorder is done. Hurry up October.
That looks dynamite! I need to have people over for brunch soon and make this. Congrats on the cookbook! That is wonderful :)
Very excited to read about your cookbook and see the cover! Very, very happy to hear there will be a pic with every recipe and the book will lay flat!! Thank you for paying attention to all the details that are surprisingly important. : )
Congratulations, Deb! I’ve relied on your site for years for go-to recipes…can’t wait to get your book!
How exciting! I have already been dropping hints to the OH about the book.
Another vote for Canada; Alberta particularly.
Love the cover. Congrats Deb.
I am the cheapskate who has never bought a cookbook in her life, but there is NO WAY I am not buying the smitten kitchen cookbook! You are awesome, Deb – I think I cook using your recipes more often than I use my mom’s, and that’s saying a lot because she’s a fab cook!
Will pre-order today!
Congrats, Deb, on this amazing accomplishment. I cannot imagine writing a cookbook while pregnant and in the early days & years of new motherhood. My hat is off to you, and I bow down, hugely. You are amazing!
Just pre-ordered your wonderful book! Even though I have shelves full of cookbooks, there was never any question about adding yours. Hurry October!
This is SO exciting! I’m off to preorder my copy right now. Congratulations Deb!
YAYYY!! congratulations Deb!Thanks for the lay flat binding and only including 15 recipes from the site since I have already tried and loved so many! Thank you very much for being such an inspiration and teacher to me as a cook and food blogger. Cannot wait to get my copy and to hopefully meet you when you come to SF!
Deb, so much to say! I love the cover! I am so excited for you (and me because I know this cookbook will be great)! Please let us know about the buying/autograph issue that Molly brought up. I beg, beg, beg you to come to Austin. Everybody wants to go to Dallas or Houston but we have better food. :)
SOOOOO excited!!! I’ve been waiting…. and my friends are going to be super excited to come to dinner!!!
Your blog has been like my own personal cooking school, and I really can’t thank you enough for that. On the cookbook – Can. Not. WAIT!!! Congratulations!
October 30 is my birthday! Just pre-ordered this as an early bday present to myself. Can’t wait to receive it. Congratulations to you — this is a great accomplishment!
Congratulations! The cover looks amazing! I already pre-ordered it! A lot of what I make comes from your site so can’t wait for the book to come out! I really do hope you come to Canada though! Im sure you have a lot of fans here! And…French toast that can be made the night before! Im all about that! :)
Congratulations, Deb! I am so proud of and happy for you and feel honored to have been an interwebs reader first :) Seriously can’t wait for the release! Make sure to book yourself a nice long spa day.. or week. You deserve it!
Oh, man. I’m a longtime reader of SK and have been waiting for this since the announcement….but obsessive? Really? My nephew really does have OCD, and while I “get it”, it’s just not funny for a tagline….
Oh heck yes, book tour! Please come to Vancouver BC! I can’t wait for this cookbook to hit the shelves.
Congrats, Deb! I have been a longtime reader/stalked of Smitten Kitchen, and I am beyond excited for you! I’ve made so many of your recipes it’s not even funny, so you better believe I’ll be buying your book!!!
Yay for you! How exciting! I am so looking forward to getting your cookbook. I love your site, love your recipes, love your writing, and love that cute little boy of yours.
SOOOOO excited!!! I’ve been waiting…. and my friends are going to be super excited to come to dinner as i cook my way through it… and they will probably want to just have slumber parties so they can be here for breakfast!
Congratulations, it’s beautiful! I can’t wait to be a proud owner of the book!
Congratulations — I just preordered it and can’t wait! And my kids are thanking you in advance for this lovely breakfast recipe. I spoiled them a long time ago by making breakfast for them on school days. No bowl of cereal here! My friends make fun of me for it, but it makes the mornings go by so much nicer and less grumpy especially now that we are in Middle School. Plus it ensures me that my budding teenagers eat breakfast. This will be a hit! Your braided lemon bread is another breakfast favorite.
SO gorgeous! Just pre-ordered! :)
Tomato season is coming right up here in Texas and I sure would LOVE the recipe on the front cover of your cookbook! Any more previews?? A friend and I are exchanging your cookbook for our birthdays.
Congratulations on your gorgeous looking book – I’ve already pre-ordered and cannot wait for October to come! Please, please, please, please add Cleveland to your book tour itinerary!!!!!!!!!!!!!!!!!!
Congrats, Deb!
This is so exciting :D
And pleasepleaseplease come to Ottawa!
Arrrrrgh! Sooo excited for the cookbook. This is such great news. xx
Please come to Dallas! You don’t need a passport, I swear!
This is great news on a Monday…or any day! I’ve been reading and cooking and baking from your blog for what feels like ages and so many of my friends do too. I’ll be refreshing that book page for updates about the tour like I can’t help peeking in the oven when I’m baking bread!
Kudos to you! Now, go get that family nap.
Pre-ordered and I don’t remember you ever mentioning who was publishing the book (probably because I was distracted by the pretty, pretty food pictures . . . but I LOVE that it’s Knopf. You and Julia!
CONGRATS!!! Can’t wait to get a copy and dig in :)
Yaaay! I’ve been inspired by this website for as long as I can remember. Now, a new way to be inspired. Congratulations!
Congratulations! Cannot wait! If you make it to France for the book tour, I’ll be there!
Oh, congrats! Christmas list? Done.
Eeeeek! This is amazing! The cookbook BeAuTiFuL!! Congrats Deb!
Can I tell you how excited I am for the cookbook?? Oh yes!!!! Definitely excited.
Congrats Deb.
I will do a giveaway on my blog for your new cookbook! How exciting!
Stacey
Congratulations! Cannot wait for October. I baked snickerdoodles last night (from your archives) and still have some cinnamon sugar left over, now’s a perfect time to use it up. For any publishers/book-tour-schedulers reading, many Smitten fans in Austin, TX! :)
What is this ‘leftover cinnamon sugar’ of which you speak? There is always a jar of it at my house ready to be sprinkled on freshly buttered toast (or pancakes, if you are my mom, who doesn’t like maple syrup.)
I am sooooooooooooooooo excited for this I CAN’T EVEN STAND IT!!!!!!!!!!!!
Thank you all so much! I… I really hope you love it.
Tracy — I just read that back in an Oprah voice. So you know.
Kindle/digital edition — Absolutely. You can preorder the Kindle version right here. And I’m going to get back to everyone with more digital preordering information.
Yay!!! Thanks for all your hard work Deb!
I just texted the husband to tell him about the book – he adores your recipes (actually all my friend’s husbands do..) he frequently mutters happy expletives when you come out with new baked goods – since he eats them all and then forgets to exercise! Seriously, I can’t wait for your book. Please, please come to Canada (Calgary please please please…. Toronto and Vancouver always get all the fun!)
any chance for a Kindle edition someday?
I love cookbooks, but haven’t got room for more….except digitally….
Pre-ordered!!! SO EXCITED.
Yaaaaaaaaay!!! Going to pre-order my copy right now!!! :D
Wow! Double wow! actually. Congrats Deb! I don’t think I can even imagine how proud you must feel, but however proud it is, you should definitely feel it!
Congratulations Deb! Not only do I follow your blog religiously, but you are my first go-to site for necessary inspiration. I can not wait to get your cookbook! Super exciting!!! Have a nice nap…
CONGRATS I am new to your blog, but i immediately fell in love with it!! The Apple Pie Cookies were a huge hit!!
Cannot. Wait.
CONGRATULATIONS! this is my first time leaving a comment, but I’ve been following your blog for years! (Alex is a friend from grad school). I hope that you’ll make a stop in Seattle – I’ll make sure to let all of my friends know.
Many smitten fans in slc too!
Whoo hoo!!! Congratulations Deb :)
Congratulations! While I’m super happy for you, I’m more excited for me…only a few months until I can open up my own copy!
Congrats on the book! And I love the french toast
Congratulations! I adore your site and you and your recipes have made me a better cook and hostess. I can’t thank you enough for that. Can’t wait to get my copy of the book!
Congrats! I cannot wait to have one of my own to go cookery crazy! x
Congratulations! I’ve pre-ordered and can’t wait to receive your book.
The cover is lovely! Thanks for the recipes!
so very, very happy for you deb!
can’t wait to have it hang out on my beloved cookbook shelf!
[and as a newcomer, it will make all the other cookbooks in my overflow cookbook cabinet jealous.
too bad.]
congratulations again!!
Congratulations Deb!!! We’ve all been waiting for this moment…and it looks as though it will be as amazing as anticipated. I hope you’re now able to get some rest!
PS – very very yummy looking cover
PSS – if you happened to come to Vancouver, you would make me the happiest smittener ever. Also, my boyfriend would tag along, to thank you for making our kitchen smell amazing for the past few years.
SO exciting! Congrats! Are you going to spend the summer lounging by the pool? Strolling around Central Park? Or, more realistically, starting your next book?
Congratulations!!!!! I can’t wait to have it! But that doesn’t mean that I will stop stalking your website :-)
Love
Margherita
Sold! Are you on the Amazon best-seller list yet?
Congratulations, Deb! It’s beautiful. Can’t wait to get my hands on my very own copy.
Click – Pre-ordered! I just made strawberry shortcakes (cook’s illustrated recipe) yesterday and then I see this on your blog. “Wait a minute, is that a savory shortcake recipe?” Yup!
And the popcorn cookies! Did you get the idea from Trader Joe’s? They sell these kettle corn cookies sometimes. They’re a little too dry for my taste. Can’t wait to try out your recipe!
You are amazing. Congratulations!
Couldn’t Amazon have charged $25 for your book so we could all get free shipping, lol! Either way, I must have this book, and I almost never. It cookbooks because (unlike the web) they aren’t searchable. And I need to make this French toast ASAP!
Yessssssssss! I know what to ask for for Mother’s Day :) Seeing the cover made me a little misty-eyed. Fingers crossed that your tour brings you to Portland!
Congratulations Deb! I can’t wait. The amount of recipes from your blog that have become staples in my diet is ridiculous… my hope is that the book will replace my laptop in taking the brunt of my sticky fingers and grease splatters:) I also must beg you to come to Canada! (Nova Scotia please).
Congratulations! I almost never pre-order books, but I totally just ordered yours because I am certain it is amazing.
Oh, Deb!
I’m so excited about the new cookbook. I ordered it on Amazon back at the beginning of March and my account still says delivery around Christmas.The October 30th release date is a FABULOUS present. Thank you!
I pre-ordered my copy in February. Saw the cover today and immediately ordered another for my daughter. So pleased it will lay flat! October seems so far away.
I’ve already placed my preorder WEEKS ago. (And I NEVER preorder. Consider it a huge compliment). And now that I see that tomato shortcakes, OMGYESPLEASE! The French toast looks good too — I have a savory version of baked French toast which I lurve, but am currently craving (3rd tri of pregnancy) cinnamon rolls, so this looks like quite the ticket.
Also, props on the Ramona Quimby reference.
Congratulations Deb! So exciting. Can’t wait to get my own copy.
p.s. 1/2 cup sugar weighs 100 grams. Did you mean 1/4 cup?
French toast in a casserole dish…you are the QUEEN of baking! Congratulations on the cookbook – you have worked so hard and your talent is admired by so many people! I can’t wait to pick up a copy of your book!!
going to preorder now ! It looks beautiful !!
I’m so excited! I love your blog and it-s my #1 go to source anytime I’m looking for new recipes.
This french toast recipe is killing me!! I am SUCH a sucker for a sweet breakfast and this looks like it fits the bill perfectly! Yum! Can’t wait for the cookbook to be released.
Congratulations Deb!As a fellow NY’er with a tiny kitchen, I can’t wait to make my way through your book. My sister and I devour your blog updates and I’m thrilled that the book will be released soon!
debs, i gotta ask, if the book is ready, why do we have to wait for 6 months till its out? is knopf waiting for the christmas crowds?
OMG i can’t wait!!
Yay!!!!! This book has been in my cart at Amazon FOREVER! I am so glad to see the book will not be a retread of past recipes (I already have several 3 inch binders more than full, sorted into section, of course).
I wait anxiously, Deb . . . October cannot come soon enough for me although I know you will be frantically busy once more. You are a success and deserve to experience that same success in your book. Food Network, next? 8-)
Pre-order? Done! Congratulations, Deb! I’ve been reading you, and benefitting from your wonderful recipes for a looong time. (“This is delicious! Where did you get the recipe?” “smittenkitchen.com, of course!”) I love the way you phrase things, your simple yet detailed descriptions of how to recreate your recipe, and the lovely photos (esp. Jacob!) Thank you, thank you, thank you!
Congratulations! We did it! I say we (with a wink) because certainly your readership has encourged you to take on this project..yes/no? Regardless, your choices have spawned my own so often that I feel like I’ve written my own recipes right along with you sometimes! This is not to say that I don’t follow yours most of the time, it’s just that you do inspire me to boldly go where I would never have gone before in the kitchen! I am so happy for you, Deb..and for us! We get a cook book! (Come to the San Jose area in CA…SF always gets all the attactions! grumble, grumble!)
Congratulations Deb
Wow went straight to Amazon, but here in the UK we have to wait till October :(
I can’t wait to have it.
Once again Congratulations xx
I heartily agree with Gypsy! Pleeeeeeease come to Portland! You’d love it here (if you haven’t been already) and I must have a signed copy. Pre-order completed and am so excited I can’t even stand it. Straight out of college, with my first real kitchen, I slowly learned to cook by cooking my way through your blog. Your recipes helped me fall in love with food and each one is exquisite. Can’t wait to have an official bit of smitten kitchen in my own tiny kitchen:) Congrats on the huge accomplishment!
Ooooh, that “from the cookbook” tagline looks SO good! Congratulations.
Just a plug: Please come to Philadelphia! We have a great bloggy community and foodie community (and lots of overlap between the two) and we would welcome you with joy! Email me as things are falling in place if you are interested in a bloggity welcome!
Yay!! I have been anxiously awaiting a release date for what seems like forever, and it’s on my second wedding anniversary! It’s fate, I tell you! I will be visiting Amazon to pre-order very soon!
Congrats! I can’t wait to get my hands on it!!
Looks amazing!!! Congratulations and thanks for your hard work with this – love all the extra special details.
Congrats Deb! I will definitely be pre-ordering this! I’ve been excited about this from the moment you let on you were writing it. It looks absolutely gorgeous! So happy for you (ok, and for me!).
P.S. I hope you come to Dallas!
ps. I would love it if you book-toured yourself up to Vancouver, Canada! I’ll keep my fingers crossed!
Joining the hundreds others here wishing you a most heartfelt CONGRATULATIONS on your first book!! I cannot wait to have it in my hot little hands.
What an amazing way to cook some delicious-looking french toast! Congratulations on the new book, I am definitely going to check it out and ogle!!
Love it! Congratulations, will pre order today!!! Hoping you make it out to Los Angeles for book signing!!!!
I am so, so happy for you. I’ve been reading your blog from dang near the beginning and I’ll loved every minute of it. Congratulations, and many blessings to you and your family as you take a long deserved break.
A WOOO and a bigger HOOOO, Deb! Congratulations.
Congrats on this amazing accomplishment! The blog is very inspirational…and now your book (PS The cover is beautiful)! You are proof of where a little passion and moxie will take ya.
I’m keeping fingers crossed for a Phila or Philly-suburbs visit.
I’d love to meet the genius behind Summer Strawberry Cake (the first recipe I made…) in person.
Pre-ordering today. Close enough to my 1st wedding anniversary too, so my husband will have the perfect gift for me. :)
Mazel tov!!!
SO EXCITING about the cookbook! :) congrats!
hey, buttered popcorn cookies!! You’re my hero.
seriously.
I can’t wait for the cookbook, I’m going to go preorder it right now! It’s so funny to see your last name on there! It looks great. :) Congrats!
Congratulations Deb, that is crazy exciting! I am definitely ordering the book asap, I love cookbooks and there is no way i’m missing out on yours! Also, i’m putting in a plug for a visit to Australia, its a long way to come, but we would love you for it : )
And this breakfast looks amazing, might give it a go next weekend.
Congratulations! I can’t wait to own a copy! And please come to Toronto, I’ve read your blog religiously for years and it would so nice to finally meet you!
Beautiful, Deb!! I’ve been a reader for years and it’s so fun to see this come together for you. Stunning cover!
Congratulations, Deb! And if you’re taking requests, I can promise that you have a big following in Cincinnati. Please come visit!
what a stunning cover…this is going to be great! congratulations!
BTW…it’s not lost on me that the announcement of two BIG events in your life began with cinnamon swirl… Yeah, i notice things..
Oh my goodness, people. I was out this evening, doing a panel, and just came home and saw all of these comments and that the book is #13 on Amazon and, guys, you really know how to make a girl’s day. It means the world to me that you’re not only so enthusiastic about the book but that you’d buy it months before you even get your hands on it. I so hope you’ll find it worth the wait.
Susan — Thank you! You have been an excellent source of inspiration and you always ask good questions. Also, I was JUST thinking the same thing. So funny! Cinnamon buns to announce a bun in the oven. Cinnamon swirl on the newborn monkey’s head. And now this. By the way, for those of you who like a fine cinnamon-sugar crust on things, there’s a dessert that’s just… simply one of the best things I’ve ever baked that’s not Jacob Henry. I hope everyone puts them in their cookie tins this December.
Hi Canada! — I oops-ed earlier and forgot to add the preorder links for the Canadian editions. I have since added them (here and on the Book page linked from the sidebar). One is an Amazon list and the other is for Indigo. The cover images will be up there shortly. And thank you! I hope we’ll all get to meet in person this fall.
Maya — Aaah, the book isn’t actually “done” — I should have said “mostly,” heh. The book is still in edits. We have another couple passes to go (passes = editing rounds) and they’re putting the finishing touches on the flap and gathering blurbs. In June, it goes to the printer and, from there, it will take 3 months to get it into warehouses. They aim to have books in warehouses a month before the release date, to build in a margin of error. Lots of information, right? Book publishing is a slow process. But, I hope, totally worth it in the end.
Cenk — Whoops it is! NOT an auspicious sign, huh? (I actually don’t have the manuscript so had to pull this recipe from a first draft that had clearly not been copyedited yet! Nevertheless, I will be kept up at night imagining mistakes like this that a copyeditor might have missed.)
Deb, congratulations!!
I love you
but
you are mean.
Yes. I said it. Awesome, but a little mean.
For how can I even thinking about making French toast when there are tomato! shortcakes! starting at me with their whipped! goat! cheese! from the middle of the post? And I can’t have them until fall when tomatoes are over (not that that will stop me, I reckon). Meanness notwithstanding ;) hope we see you in DC for the tour!
Oohhh I cannot WAIT to eat a tomato shortcake, I’m so excited for this!
Congrats! I’m so happy and excited for you. Of course I will preorder your cookbook. You are one of the first food blogs that I fell head over heels for, and one of my go-to sources for recipes.
Thank you for requesting a binding that will lay flat on my kitchen counter. Genius! Why don’t all cookbooks do this?!
Congratulations! I remember back when you first announced you writing the book and all the teaser updates along the way. Its very exciting and I can’t wait to get mine!
I pre-ordered a few weeks ago and have the date in my *calendar*! Come to New Zealand on your book tour, we LOVE you here!
Ohhhh my goodnesss…… THANK YOU for specificially requesting the book lay flat. You dont know how many times ive gotten batter on my books while trying to reopen them mid-baking. Maybe this cookbook will actually stay clean!
Cant wait to get this <3 Congrats on finally finishing!
You’re my cooking hero and I can’t wait for the cookbook. Congratulations! So glad it’ll be available in the UK as well.
I can’t wait until the book comes out! Congrats!
I have to say, you have impeccable timing. It’s being released right as I’m finishing my board exams (God willing!), at the very end of 4+4+7 years of schoolin’. Just pre-ordered it as my treat! (Ok, well, it’ll be PART of my treat.)
AAAHHH!!!! It looks amazing! I cannot wait to get my paws on it and start cooking, and it will arrive just a week before my baby does in November, so I have a week before the newborn craziness starts to get through as many of these fabulous recipes as possible! So excited!!!
Congrats, Deb!!! Can’t wait to get my copy!
CONGRATULATIONS!!!!!
Yes!!! Please come to Canada!!!
Can’t wait for the book.
Congrats! This is such exciting news. I can’t wait to see all of the goodies you’v included in the book. :)
CONGRATULATIONS! THIS IS AMAZING!
Deb, does it weird you out to know that this book has been on my Gifts I Want list (conveniently kept on my iPhone) since last fall? No? Good. :)
See you in San Francisco!
Congrats – can’t wait to have it in my hands :)
Congratulations! that’s a big achievement. I ordered your book a few weeks ago on bookdepository.com – hope you come out to sydney some time!
I’m putting in vote for San Francisco! @susan, it’s not too far from San Jose!
Congratulations on the cookbook! And thanks for the great French toast recipe. I’m definitely going to try this!
Deb, congratulations! I’ve been reading your blog for a while and enjoy your recipes. I am really looking forward to having the cookbook. The cover looks great and thank you for insisting on a lay-flat binding!
My friends and I area already planning our Smitten Kitchen recipe party – it’s going to be quite the bash.. I can’t wait!!
Congratulations, Deb!!! Sincerely hope that your book tour will bring you through Chicago. Let me (us) know if there’s anything we can do on our end to encourage you and help you get here! :)
Again – congratulations!!!!!!!!!!! SO, so so so excited for you and your book!!! :)
Congratulations! I can’t wait to buy it.
congratulations Deb, it looks fantastic! I have ordered my copy and can’t wait!
I cannot wait!!!!! If I weren’t in my house by myself, I would be jumping and yelping for joy. And since the dog is the only one here, even if I did happen to jump up and down by myself, he wouldn’t tell a soul :]
I can not wait to hold it in my hands! It looks gorgeous!
Congratulations, Deb! So excited for you! For me! For my BELLY! Absolutely preordering when I get home (checking Smitten at work is totally kosher in my book, but I suppose I need to draw the line some where :D). Can. Not. Wait.
Also, just moved to Denver from DC. Please tell me you are coming to the middle of the country. Please don’t make me fly back to DC to get this bad boy signed. Because I will.
The book looks amazing. I’m heading over to pre-order in 2 seconds. But first–oh man, french toast. We tried to make one of the other baked french toast recipes this weekend and I wish Wish WISH this had been up. I know what is for breakfast next weekend. Congrats on the book!
Yaaaaay Mazel Tov Deb! This is so exciting. Your timing is also impeccable – my birthday was on Saturday and I have some birthday gift money to spend! Preordering as we speak!
The cover is so beautiful!!! I cannot imagine how exciting it must be to have your own book… :) Smiling from ear to ear for you right now… :)
So thrilled for you! And can’t wait to have this book in-hand. Many, many congratulations from a faithful reader.
I’m SO SO SO excited for your cookbook to come out!! Every recipe on your site is reliably awesome, and I give you major kudos for all the time and work you put in to developing recipes that aren’t on your site– it is so appreciated!!
I hope the Canada tour happens; it would be amazing to meet you!
Congratulations SK! What an inspiring journey!
I’ve been reading you for a couple years now, I was probably looking for some recipe and landed here and have never left! I love your recipes and pictures, so BIG congrats for you and your book!!
Congrats Deb! It’s a long time coming and you totally deserve it – looks gorgeous! :)
mazel tov deb!!! the book looks amazing! have been reading your blog and cooking with you for years — so excited for you!
Congrats, I imagine it’s a drem coming true.. and I’m inlove with the idea if french toast..
Hi Deb — I’m a first time commenter and long time reader. I just had to post to tell you congratulations. The front & back cover photography looks fabulous. You have no idea how inspiring you’ve been to countless (silent) readers like me over the years. I’m actually in culinary school now after rediscovering my own love of the kitchen thanks to blogs like yours. I can’t wait for your book and hope you swing by Asheville, N.C. on your book tour. Congrats again on your hard work.
I could NOT be more excited for your book to come out! Congrats, it looks wonderful (as I always knew it would). Thank you for sharing your recipes with all of us (both in blog and now cookbook form)!
Couldn’t wait…..just pre-ordered from Amazon!
Yay! Oh my gosh I’m so excited. I love your site so much, I can’t wait to receive your cookbook. My friends and family will be very grateful too. Looking forward to the sneaky photos of Jacob too! What a beautiful little thing.
Mazel Tov! So excited. Just put your pre-order cookbook on my amazon baby registry. (What? The baby will totally benefit from those recipes. It’s totally for the baby. Not me. Totally.)
You know Canada has the best maple syrup., please, please come to Canada, going to pre order now…..can’t be more excited to rec. a copy….
Oh Deb, please come to Atlanta! The southeast is wonderful in the fall.
I’m so proud and excited for you that just reading this post had me tearing up a little. I hope I can get to one of your stops on the book tour (Boston/Providence please). Congratulations, looking forward to the cookbook’s new rcipes. I know when I first started looking at food blogs yours was one of the first I found, you had “gourmet” ideas but with directions that I understood and could follow, thank you.
Beautiful! I can’t wait to get the book. I love that your distinctive countertop is visible on the book’s cover. Since you can see it in most of your food shots I don’t think the book would look right without it.
I’m so excited for you! And for us. Congrats on ‘baby’ #2 :) I’ve been reading your blog every week since 2007, and I think you’re the only blog I can say that about! Can’t wait to see it in person.
I can’t wait to get the book in my hands and hope that I get a chance to meet you on a San Francisco leg of your book tour, Deb. I love the cover! Give me French Toast, Tomato Shortcakes…everything! Three cheers.
Congrats on all your hard work. I am an avid reader and admirer and first time commenting. I have referred your site to many friends who are now are now fans as well. I adore your recipes, stories, attention to detail and pictures. Hugs to all you do.
Pre-ordering: done. I can’t WAIT to get the book – it’s released four days before my birthday, and I can’t think of a book I’m more excited to read! And I second Sarah’s comment (#219) – PLEASE come to Chicago!!! It’s such a beautiful city, and so full of good food – and clearly also full of people would loooove to meet you.
Congratulations! I cannot wait to cook every single recipe!
And, yes! come to Canada!!!
SO excited!!! Come to Austin, it’s fabulous! I’m not going to bother with hints, as my husband doesn’t take them, I’m just going to tell him the book is ready for pre order. I’m sure he’ll be right on it as he loves your recipes as much as I do.
Hurray, I just preordered!
Congrats Deb!! SO excited to get my hands on this– I actually put it on my Amazon wedding registry a few days ago!
I am SO excited, so happy for you. PLEASE COME TO ST PAUL.
Amazing!!!! How are we going to wait that long?!?! I am also planning my daughters birthday brunch party so this baked French toast couldn’t have come at a better time! Thanks Deb for both!!
yay! the server is working! You know why it was crashing, right? Because you’re awesome and everyone was sooo excited to read more about this “book preview” in the title. and maybe some people were also interested in the french toast – and who wouldn’t be, until they saw the goat-cheese-tomato-biscut goodness?
Anyway, congratulations! I’m sure it was a TON of hard work, and even though I was going to ask for it for Christmas or my birthday, I’m 99.99% positive I can’t wait that long. If you come to the SF Bay Area, can you please bring my favorite blog-baby-boy?
Congratulations!
Can I use another bread besides white bread?
so happy for you, and love you, ok i don’t know you, i mean i
love your site.
you were my first food blog site and
i still frequent yours the most
Congrats, congrats, congrats!
Pretty please come to Edmonton or Calgary AB Canada!!! We love you here! And congratulations, I can’t wait to preorder my copy! I hope Chapters would let you sign my copy… assuming you come. Please. Come. Please.
Congratulations and what a treat for the rest of us with all of your brand spankin’ new recipes. And not surprised,l the way things go, the most non-assuming recipe photos become the stunners.
I am so excited for this!!
Wooohoooooooo!!!! Congratulations – so thrilled for you!!! The book looks gorgeous and I can’t wait to try the recipes in it. Meanwhile, there’s a chance I may be moving in the next couple of months so I don’t know where to ship my pre-order!!! GAH!!
I may never have met you but I am so proud of you! I cannot *wait* to read it cover to cover :)
Hooray, hooray! Hooray for you for completing the book! (My husband just finished a book six years in the making so I know what an anguished process it can be.) And hooray for all of us who get to benefit from your creativity and obsessiveness! Off to order …
Congratulations! Love your recipes. I preordered this afternoon and the price is down to $21 on amazon.
As long as you are coming to Chicago, you should drive just a few hours north and check out the best farmer’s market in the country in Madison, WI!
I got a little teary-eyed when I saw your beautiful cover! Congratulations! I am so excited for the book to come out. I’ll definitely see you at an NYC book signing!
PREORDER PREORDER PREORDER….. HOORAY!!! Congratulations, Deb! I’ve been waiting with bated breath and a a rumbling stomach for your book – I’m so, so excited to get mine in (very early) November. How appropriate that it’s launched in your (and my) favourite cooking season. I’m absolutely delighted for you. I usually don’t comment unless I’m asking a question about a recipe, or letting you know about recipes of yours that I’ve tried out, but this time (sorry) I couldn’t help myself. You’ve really achieved so much and reached so many people from all around the world with your stories, recipes, humour and your inspiring outlook on life in general. I don’t mean to be terribly corny, but THANKS! (book tour to Ireland would be greatly appreciated… but I’ll understand if it’s just a tiiiiny bit too far)
So excited! Can’t wait to get this book. My favorite place to find recipes and inspiration!
Deb, I am so very thrilled for you! Well done!!!!!!!! I cannot wait to have your book in hand….I am in the Philippines so hopefully Amazon will let me pre-order. Your recipe for Babka is how I found you online and I have followed you ever since. It is the only recipe I have found that is closest to the babka in my mind from when I lived in Miami. ..I couldn’t be happier for you!
If you’re doing an Australian edition, you’d better add us onto the book tour – Melbourne Food and Wine Festival in March 2013??!
Hi Deb,
We met at techmunch NYC. Congrats on your book. That’s a milestone. Will you be attanding this year’s Techmunch? I would love to connect via email on an idea.
Best,
Deb
Congrats! I preordered too and should have it by my son’s first birthday. I’ve enjoyed cooking from your blog and look forward to cooking from the book!
The book cover looks amazing! I cannot wait until it comes out. Congratulations!
I leapt at it and pre-ordered. Oh so excited!!! Best 23$ I have ever spent.
Pre-ordered! Molly (#50), I know that B&N :) Deb, I recommend the Brookline Booksmith for your Boston stop…
I bought the book and please come to Houston. I will bake chilean pastries for you.
Congratulations! I’ve been a long time reader of your site and have been waiting for your cookbook. I am going to pre-order it now. Lay flat binding? Wow! You really did think of everything. Hope to see you on a book tour in SF.
Yay, finally! I’m so excited for your book that I’ll probably preorder it myself rather than wait for someone to give it to me as a gift (it has been promised by both my mum and my boyfriend). Allow me to chime in and request that you please please PLEASE come to Canada! Specifically, make it out west to Vancouver and Calgary. Too often authors and artists think that Canada involves only Toronto and maybe Montreal and this is pretty tiresome for the rest of us. Regardless, congratulations and I am super excited to one day have a copy of your book in my hands.
YEAH!!! I’m so excited for your cookbook :) I love love love your recipes and have been waiting anxiously for this post. Congrats on such an awesome thing! I hope your book tour includes a stop in Denver!
Hi. Love you. Is there a schedule yet for the tour?! Portland Oregon would be sooooo happy to have you. xo
Yay!!! I placed my preorder and am so excited for the book! Also very appreciative of your insistence on lay-flat binding, it makes food stains way less likely :)
Please make a stop in Denver or Boulder on your book tour, I’d love to see your cute Deb face in person!
~Lindsay
Long time reader…first time commenter. Just had to say congratulations on the book. Pre-ordered from Amazon today! Can’t wait!
YYYIIIPPPEEE!!!!!!!!!!! I am preordering RIGHT now!!!!!! Can’t wait. I will also be watching to see where you will tour!! You MUST come to Madison, Wisconsin!!!
I cannot wait to make this when all my Kellions are home from college soon.
And I pre-ordered from B&N. Slightly cheaper than Amazon, and free shipping because I’m a member. Voila!
Oh thank *generic deity name here* it’s metric and lay flat. I mean I know you said earlier it’s metric and I do have a vertical book stand/ holder on my kitchen counter but still..
DEB! yay!!!!!
Congratulations to you, and happy days lie ahead for us! I am so so excited to get down with your book. This website has made me a better baker (UNDERSTATEMENT) and more confident kitchen person all around. I can’t wait to see what you’ve got in store for us!
Also: Canada! Don’t stop at Vancouver though. Come all the way west, friend!
The book looks so beautiful. You have a real talent for details ( the layflat binding, for example). It’s the small things that show how much you care about quality in everything you do. Hope you come to Canada. The east coast is not as cold and snowy as you might think, and just a short flight from NYC. Can’t wait to get my copy.
Woo hoo! Deb, I’m so excited for you. I’ve cooked many of your site’s recipes – discovered my favorite chocolate cake, made mango curd for the first time, on it goes. You rock, as does this site, and I can’t wait to get my paws on the cookbook! Congrats again.
Yay – I’m really happy for you! The book looks fantastic. You are my go-to-site now for everything, so it’ll be great to have a paper version of you (well, your great recipes and wit and wisdom) to lay flat on my countertop (totally love the lay-flat feature).
I was so thrilled when I first stumbled on your site years ago (tx to my sister), that I have to admit I am weirdly nervous that THE WHOLE REST OF THE WORLD is about to become wise to you and your awesome site. Please, please reassure us that you’ll keep posting recipes and hysterical and touching essays about food and family and everything else, even after you have your own show on cable, and are putting your name on a line of cookware, and opening a restaurant. We’d miss you too much!
Congratulations – you deserve it!
just preordered! how could i not. i will definitely pick up others at the tour for gifts. this will be my favorite christmas present to give this year!
i can’t wait to cook my way through this thing from cover to cover – without having to use measuring cups full of rice/uncooked beans to hold each page down! so excited!
Yay! My husband is a writer so I know first hand what an enormous process this is. HUGE mazel tov on this amazing accomplishment! I just preordered and CANNOT wait for it to arrive! I couldn’t be happier for you, Deb. After years of reading your site and making so many of your recipes, I do feel connected to you and really take joy in your success.
Mazel tov Deb! Hope you make it down to Baltimore, but if not I hope to take a day trip to New York for the book signing!
Deb, I am SO excited about your book! Congratulations!!! I’ll be pre-ordering, for sure! :)
And that cinnamon French toast looks to die for… haven’t had a good French toast in ages!
I was so excited made the recipe to go with tonight’s salmon– my wee boy who is a bit under the weather loves french toast and this version did not disappoint! Can’t wait for the cookbook– Thanks for sharing.
Thank you so, so, so, so much for including weight measurements! And for a lay-flat design! I preordered because of those two things. Seriously.
CONGRATS!! Can’t wait to buy this beauty. What a wonderful accomplishment. :)
It is up to #13 on Amazon now! Don’t get obsessed, though. :)
I just pre-ordered too!
finally!! been patiently waiting 2 3/4 years for this announcement and will continue to wait patiently for october 30th. this will be the book that breaks my habit of just turning to the internet (aka your website) for a no-fail, awesome recipe. congrats!
I know your comment guidelines say not to duplicate stuff–don’t ask questions that have already been answered! Despite the hundreds of happy congratulatory messages here, I can’t help bringing coals to Newcastle–congratulations. I hope you swing by the Odyssey Bookshop in South Hadley, MA. And coincidentally I just came up with my own baked french toast fave–very similar but includes apples–this past weekend.
I’ll be ordering this!
$21 now on Amazon. A steal.
Congratulations, I have been following your blog for years and am thrilled that there’s now a hard copy version! Can’t wait to see it!
Deb– CONGRATULATIONS!!! So, there is currently a movie out which implies Ann Arbor is NOT a FOODIE TOWN which is a bunch of b.s. So, you get your little family to come here and stay for a spot… enjoy a nice football game… Jacob can come play with my son while you go to Zingerman’s without distraction… and then a book signing at our small independent. ‘kay? You know you want to come here… you have lots of friends here… I’ve checked/ bragged/ linked/ logged/ etc…
How exciting … Congratulations!
i was buying something on amazon yesterday (underwear, all of things) and when i went to check out, your cookbook popped up. i ordered a copy for myself, went back and ordered another copy for my favorite niece, and then went back for the third time and ordered one for a christmas gift for a new bride. i’m sure i’ll think of at least ten more people i should have bought it for! congratulations. i check your site every night before i go to bed….my most favorite recipes have always come from you. thank you!
and of course I just preordered two as well… I simply cannot wait… you have given us such joyful fun and deliciousness in the kitchen, Deb… you deserve great success.
P.S. Edmonton, Alberta is a great place for a book signing… a cold place, but a good place.
What wonderful news, I can’t wait to get it. I was just talking about you on my blog the other day. Everything I have made from your site is amazing especially all your baked goods my husband loves your cookies and I’m actually craving some carrot cupcakes right now I may have to make them again soon
Perfect. I know exactly what I’m getting my mom for Mother’s Day, and what I’ll be buying myself as a belated happy birthday gift for the end of April :) Is the Kindle version of the cookbook compatible with the iPad? Congratulations Deb I can’t wait to sit down and dive into this one :)
The cover is stunning! I can’t wait to get my own copy in October. Your recipes are divine and I don’t have to troll the whole internet to find the best version of anything!
OMG I am so excited for your book! And the tour! I so hope you are coming to/near Pittsburgh! The french toast looks amazing and I will certainly be trying it the next time I have a morning brunch so that I am not stuck glued to the skillet while everyone else has fun. (Has everyone done that in their early 20’s?)
I preordered it weeks ago! I had just found your site and had cooked your recipes for three weekends in a row. I figured I owed it to you! Congratulations!
TO DO LIST
go to amazon
buy cookbook
wait impatiently for weeks for them to ship to Australia
Just wanted to add that I love the website, recipes that are consistently awesome, Jacob (I have a 2 year old who is a month younger), and am sure that the end of October will take forever to get here now. Am I a bad mom if I buy the book for my son? Just kidding, that would mean that one day he might leave with it. Congratulations!
Congrats! and thank you for including a photo with each recipe, I think that is very important.
~Brenda
I just ordered mine. You are #13 in books and #1 in cookbooks! Never have I loved a website so much. So happy for your success and for the possibility of new Jacob pictures.
Hooray!! Huge congratulations Deb!! :) So excited for you, and for all of us who are going to get this amazing book in just 6 months!!! :D
Mass amounts of cinnamon toast? I am SO there.
Deb, you are a woman after my own heart.
Congratulations on the new book, I do hope all goes well.
It’s unlikely that you’ll visit the culinary and literary backwater I call home, or even the rural retail suburbia I think of when ‘going into town’ but I do hope you manage to fit a few small towns in your tour, just the same. :) I’m reasonably certain you’ve got fans everywhere.
How about a book tour stop in Alaska????? We may be remote, but we love SK, too! And does the book have more pictures of Jacob?
Just wanted to throw it out there that you MUST come to Seattle on your book tour! It’s not only a food paradise, but you have a lot of fans in the great Northwest… Thanks for the book preview although it makes me even more impatient!
Congratulations! It looks delectable and even though it never occurred to me that I would ever pre-order anything (because that’s just not what I do – I get books from the library) I am going to pre-order this from Powells because I love your site so much.
Yah! The Book! Just ordered 3 copies. That book tour better hit Vancouver, BC!
Mazel-tov on the book. I just pre-ordered three copies. Can’t wait for it to come! Smitten Kitchen is well known in our house.
Congratulations on the book!! I am so excited to buy a copy. Your recipes and photos are always wonderful, and it will be so nice to have them in book form!
OMG DEB! It’s like having another baby!
It’s so exciting, I can’t wait to get a copy of the book- all the way to Israel.
I’m sure it’s fantastic.
Mazal Tov!
Oh and BTW, it’s #1 right now in all of Cookbooks, Food & Wine :)
Double Mazel-tov!
I just cried and got goosebumps. THIS IS MAJORLY EXCITING and I am totally going to be at your book tour. Congrats – It looks beautiful!
Yay – congrats!!! Now you need to come out with an app – I would SO love an app of all of your recipes ;)
I just pre-ordered 10. Yes, Deb, I do love you that much, and now I get to do more than tell everyone about your site. Thank you! (This covers most of my Christmas list.)
Yay for the cookbook! I’m headed over to Amazon right after this to pre-order. In a world of food blogs, I don’t have much use for just any old cookbook these days, but I’ve been waiting for the smitten kitchen cookbook forever! (no dig on how long it’s taken – I’ve got a new baby too and the bathrooms that just can’t seem to get clean no matter how long she sleeps!) Super excited to see what new treats are in store!
Already pre-ordered :) and extremely excited! Cannot wait to receive it in October and try everything out!
Congratulations, Deb!! The cover is beautiful! I am preordering it right now!
I adore your posts and recipes! And just pre-ordered the cookbook! I can’t wait!
I already have it requested on my amazon wedding registry ; ) You and your recipes will make me (have already) eternally popular at family potlucks. Thank you and can’t wait to drool over it and hopefully meet you in Northern California!!
Are you aware that at this very second…seriously,RIGHT NOW…you are #13 on Amazon’s bestseller list? And, ahem, not of cookbooks, but #13 of ALL books. It’s Fifty Shades, Hunger Games and then you. Which means you officially my hope for humanity. Congratulations!!!
All I can say, is THANK YOU for the lay flat binding. I didn’t know it had a name, but it is essential!
Congrats! Leaving here to preorder, now!!
ohhh congratulations! i can’t wait for you to come book touring to the west coast! be sure to hit portland! in the mean time, mmmmm this looks like the best baked french toast i have ever seen (and yes, i’ve seen a lot :)).
Hopefully the book will be out in India as well!! CANNOT wait.
The link says “out of stock”, but maybe ill get to preorder it sometime soon?
http://www.flipkart.com/smitten-kitchen-cookbook-030759565x/p/itmd5ambykvhy73s?pid=9780307595652&_l=rNOfRA_2s1pRNn46QI4BxA–&_r=dh7_Sc1qfXAsoX+g1MaApw–&ref=61603f63-c6cc-4c78-8173-b22ea7be1d82
Omigosh! Huge congrats to you. I’ll be first in line when you hit San Francisco. Can’t wait! Smitten Kitchen truly changed my life when I first discovered you almost 2 years ago, entranced by your Tomato and Corn Pie. It just keeps getting better and better. Thank you. Thank you. Thank you.
SQUEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE!!!!!!!!!!!!!
Congrats!
Preordered! SOOOOOOOOOO excited!!!!!!!!!!!!!!! Will go back to talking in full sentences eventually!!
*happy dance*
Thanks, Deb! Shout it from the rooftops! High five!
You’re now number 1 on Amazon! Had to come back after ordering it to let everyone know!
Wow, thanks for the recipe! I can’t wait to try it out! Such wonderful news about your cookbook, and it really looks like you’ve put huge effort into getting something for everyone in there. I couldn’t be more excited about it, and can’t wait to have it in my kitchen!
Wow oh wow oh wow. And a big thanks for listing on amazon.ca for those of us in Canada – and yes please come visit. The front and back cover are surely enticing enough to buy the whole book – long may the sales continue. And my goodness, how big your other baby is getting! (And by the way – it did take me a while to stop laughing at the idea of your free time with a newborn….I remember someone asking me what I was going to do with my days when I was off with the baby…)
Wow. It looks fantastic, can’t wait to get my hands on it in October. I already have it pre-ordered. I just know it’s going to become my favourite cookbook, just like your site has become my FAVOURITE cooking blog. CONGRATS!
I bought 3!
I’d love to try each new recipes to my new kitchen soon…
It’s currently on sale for pre-order at The Book Depository. Free shipping on everything – worldwide. It’s on sale for $26.25 USD. Sweet!
http://www.bookdepository.com/Smitten-Kitchen-Cookbook-Deb-Perelman/9780307595652
i’m so excited! i’ve become and avid reader all the way from the Middle East – wish you were doing tour over here as well :)
Looks and sounds exactly like our English bread and butter pudding! Quite the decadent breakfast.. (This is coming from a person who warmed up some leftover bread and butter pudding for breakfast yesterday – not feeling quite so guilty now!) Congratulations on the book!
Herzlichen Glueckwunsch!
I love your site and your friendly and funny way of letting me, a total stranger from the other side of the Ocean particpate in your life and cooking! Hope you come to Germany, too…let me know any time if you need help organizing a tour :)
Viele liebe Grüße!
Caro
CONGRATS! Looks wonderful – no chance of a tour in paris?
I can’t even imagine what it feels like to have completed your very own book but I sure know how excited I am to devour it! I have been reading this blog for about a year and I just want you to know that it’s always so delightful to read and your pictures are always beautiful :) whenever I’m in need of a recipe that includes a certain ingredient you are the first person I check!
Would love to have you come over to Australia! xx
Congrats!!! Putting a book together is a full time job. Can’t wait to see all the wonderful recipes in on glorious book!!
“value to everyone” ? Seriously, who was expected less from you? Over the years I’ve pretty much lost interest in printed cookbooks because I enjoy and rely on the online reader feedback for recipes, but I’m absolutely sure that your book will deliver. You are an amazing woman and a terrific cook with a wonderfully curious mind.
Many, many thanks for the many, many ‘freebies’ I’ve tried, ALL of which delivered.
Fan, lurker
Cheers,
Polly
Oh My, the cover looks fantastic- I am so eager to have this book. When I got to the part about the special binding I almost started crying!! Cannot wait!
A huge congratulations from Sydney Australa. I feel totally compelled to write my first post on your site to say THANK YOU and that you absolutely deserve this. You had me years ago – one summer day, back home in New Zealand, when a punnet of frozen raspberries stared me in the face and I googled raspberry and cake. I’ve never looked back and look forward to each and every post with your awesome recipes (everything works), stunning photos, aided by your wit and great prose. The NYC vignetes and the cute pics of Jacob are an added bonus.
Prior to knowing there was an international edition, I had sworn my US-based sister-in-law into buying me, any book you published.
Thank you for your humour and wonderful, generous blog. I look forward to the Australian edition. Please, please visit us down under and we’ll throw a “shrimp on the Barbie” in your honour! xoxo
Congrats! I just put in pre-orders for every wedding I’m attending this fall, plus one for myself!
Deb I am so excited to see the cover. Congrats! Can’t wait to have a copy at home. Love your recipes and so does my family. Hugs
Just pre-ordered the book and printed the recipe for french toast – cannot wait for both!
Congratulations! I can’t wait for October! Your recipes, words of wisdom and beautiful pictures are phenomenal and and inspiration!
Hi Deb,
I am a long-time reader (& cooker), though I’ve never commented. But I just had to write and say CONGRATULATIONS!!! A cookbook – what a huge achievement! Well done you! I will be pre-ordering immediately and will look forward to October.
On another note, all my best cake recipes are yours. But I’ve kept this secret well hidden, so as to garner all the praise for myself! But on Sunday I arrived at a friend’s house for brunch, only to find your butterscotch banana crepe cake on the table. My heart sank, my secret was out. And now with the book, I’ll really have to admit that none of the glory is mine and start sharing you with the rest of Australia. The recipes are always so good though, that it will be my aboslute pleasure to share you (because really, it’s been selfish to keep you to myself!).
Any chance of a book tour Down Under?
Congratulations again. It really is such a wonderful thing!
Deb,
Come to beautiful Halifax on your book tour – you can stay with me!
We can cook, eat, laugh….
edie
Congratulations on finishing your cookbook, Deb – what an achievement!! Can’t wait for the book to arrive in Canada. Have been looking forward to purchasing this since you announced you would be writing it!
Marvelous! It was worth the wait.
Congratulations, Deb!
What a tremendous accomplishment. Everything looks so delicious I don’t know where to start. Congratulations on this wonderful accomplishment !!
Hi Deb
I just pre-ordered just like the rest of the world, the price has dropped so if there is some pre-order volume algorithm thing going on at Amazon, your book is definitely moving the dial. I’m so happy for you and me and those who will be eating my cooking based on your book. My first thought is “why do we have to wait so long?” and then my next thought is “something to look forward to”. Congratulations to all of us and especially to you.
Congrats. That cover is a killer, for sure!
I always make a baked french toast as my go-to for brunch. I can’t wait to try your version. Now for the back cover. Cookies and popcorn? YUM! Usually when summer ends my family resists getting back to school, schedules, homework . . . At least this year we have your cookbook to look forward to. Thanks!
I’m so freaking excited for the cookbook! This is the first thing I’ve ever pre-ordered…normally I’m able to convince myself I have reason to wait, but not this time :D
I’ve been looking forward to this cookbook for years! I’m glad that the release date is fast approaching. Thanks for the preview and French toast recipe.
Please come to Canada – you have many fans here….if you can only come to one city (and I hope that’s not the case) then Toronto would be your best bet.
It looks fabulous! Those popcorn cookies…. Can’t believe we have to wait til oct to make them!!!!! Congrats!!
I can’t wait for the book to come out! I hope the pages are waterproof. Your photos are so enticing I think I’ll sit on the couch licking them.
Yay!! I have fervently been hoping for a cookbook from you since I discovered SK! I am pre-ordering NOW!
Congrats, looks amazing!
Can’t wait to buy it! I do want to wait and support our local independent bookstore – “The Twig”. Please come to San Antonio and/or Austin! You have been an inspiration for me to cook “real food” with love for my hubby and daughter. Love your site and you!
Congrats on the birth of your ‘book baby’…stunning cover, can’t wait to have a copy arrive..oh and the french toast recipe this morning..very clever.
AWESOME!!! WHENEVER I need a recipe for something specific I ALWAYS check your site first! I say if Deb made it, it’s safe. Your recipes are always easy but yet fancy enough for me to tackle. I hope you come to Columbus, Ohio for your book tour, I would so love to meet you!! God bless you and your new adventure!
I am sooooo excited! Hurray!! Can’t wait!
Congrats! It seems obvious you have worked so hard, and it is all paying off. You have singlehandedly brought me into the kitchen, and your recipes have been mini-therapy during a transitional year for me. I can’t wait to get and share the book. Enjoy this amazing time!
Mazel Tov! You are living the dream and deserve it all! From the way you don’t mince words to the way you mix ingredients your blog is a delight! You’ve inspired me and many, many others.
I am so incredibly excited for this cookbook!!! I can’t wait to for it to arrive. I feel certain it will be a staple in both my kitchen and my gift closet!
Thanks so much for all your hard work! Enjoy being done! :)
The French toast looks amazing! Can’t wait to try!
Cheers!
Gorgeous! Congratulations;) Please come to Toronto….
OMG. I can’t even tell you how excited I am about this cookbook. Like more excited than any other cookbook, because I know I will most likely make and love every single thing in it. CONGRATS!
Post #300 Elizabeth – I’m with you – Odyssey Bookshop in South Hadley, MA would be PERFECT!!! I just pre-ordered 4 cookbooks – the first for me and 3 for gifts!
Congratulations! In addition to being excited about getting the cookbook, I am thrilled for you! I am feeling almost maternal pride in your success! Even though I don’t know you, you have a way of presenting yourself that makes me feel as if I do. I have been rooting for your success since I stumbled upon your blog however long ago that was. You should be so proud of yourself! I know how challenging it is just being a young mom, and then cooking, blogging, and writing a cookbook on top of it. You could definitely be called an over achiever! I’m off to Amazon to order a copy for myself and one as a gift for my daughter and daughter-in-law to be. What a great gift! Your photos are always beautiful in addition to delicious recipes.
Gerri
I think we all (at least the women) feel like expectant Mother’s and the new baby is about to be born!! So exciting – so proud for you. Sure hope HOUSTON, TEXAS will be on your tour docket.
Yay! I just pre-ordered!! Congrats, Deb!
Congratulations! This is so exciting! I love and make your recipes so I can’t wait for the feast that is surely your book! So happy for you.
Congrats Deb! Love reading your blog and making your recipes. Just per-ordered, and can’t wait to get my hands on the book.
hey Deb, congrats! finally! been waiting for a loooong time to buy this. :)
Congratulations! As a huge fan and avid SK recipe user-er, I cannot wait to purchase my own copy (and gift!!!) your new book. I absolutely love that you’ve included the kitchen counter on the cover. It wouldn’t be the same without those familiar black/gray/white blue specks. :) Okay, so when does October get here already?
I will be purchasing!
Congratulations! I would pre-order right this second, except we might be moving soon. As soon as I know for sure what our new address will be, I’m logging on to Amazon!
p.s. I love that you begged for a lay-flat binding. I won’t have to pull out a can of beans and plop it onto the book to keep it open while I attempt to replicate your fantasticness.
Hooray for your cookbook! Can’t wait until it’s out, it sounds absolutely wonderful :-)
Hallelujah !!
finally a cookbook!
i’ve been following you for about 2 years and you are truly my favorite….i’ve made MANY of your recipes over and over again.
i’ve preordered my book and am can’t wait!
thanks for all of your fabulous recipes and humor.
Congratulations! I don’t know how you do it but the cookbook looks fantastic!
Congratulations!! I am so excited and CANNOT wait until October. I just pre-ordered one for myself….and one for my sister too!!!
COME TO TORONTO!! I’ve been following your blog back before you were the smittenKITCHEN and I would love to tell you in person how much I enjoy all your hard work! Congratulations!!!
Congratulations!!! Beautiful cover photograph – I ordered it and can’t wait to receive it!!!
Pre-order done! YAY!
Congratulations!! I just pre-ordered my copy and cannot wait until it’s release!!
I love your blog, but there’s nothing like a good cookbook. I live in Germany, so I’ll be ordering through Amazon. Congratulations, Deb!! I truly am excited for you.
Wow. Four hundred plus comments in 7 hours. You go girl! Your book looks amazing! I know what the ladies in my family will be getting for the holidays!
Congratulations Deb, I’m sure it will be fantastic and I can’t wait to get a copy!
i will be ordering my copy today…it’s the least i can do in exchange for all the fabulous recipes you’ve given me! thank you. :)
I CANT WAIT TILL OCTOBER!!
Am buying this for myself and one for my daughter, who loves adventurous food forays and is getting married soon. Owning this cookbook will brings us wonderful original recipes and the special Deb juju into our kitchen.
congratulations on the book! it looks lovely, like everything else you do!
Can’t wait! Can’t wait! Can’t wait!!!
If I wasn’t already getting it, you had me a ‘lay-flat binding’. Swoon.
Congratulations! What an accomplishment and i can’t wait to see it. Sounds fabulous! The french toast recipe is one of my favorites that i make all the time for brunch. The difference for me is that is also make the cinnamon bread and then it is heavenly. Going to pre-order now!
Congrats!! Here in Vancouver Canada I have been waiting patiently for your book release. I will pre-order it later today. Every single recipe I have made from your site has been complimented like crazy!! I have also learned SO MUCH about cooking and baking it’s unbelievable. And on my birthday this year my mom looked on here to find something to make for me! I truly hope you are able to come to Canada on your book tour! I will be there with bells on! Also, I can’t wait to get the book!!!
Congratulations, Deb! It looks ‘yummy’. The French toast looks yummy too! I will be pre-ordering and I hope, if you consider a tour in Montana, you’ll come to Missoula, a place where independent book stores and independent cooks both live and thrive!
Congratulations Deb!! I’ve been reading your blog since 2006 and love it very very much :) I do have an important question for you though. The first thing I do when I come here is look for the Jacob pictures. Are there any in the cookbook? (regardless, I’m still buying the book but just wanted to know!)
Binsy — Several! He was also thisclose to being on the back cover, but got bumped for cookies. Please don’t tell him. Well, actually, as long as he got to eat one of said cookies, he’d probably recover from the news quickly.
Congrats, Deb! Love your site, love your food and love you! Can’t wait for the book–it’s already pre-ordered!
I am so very, very excited for you!!! (Even more excited than I am to receive the cookbook this fall.) Please visit the Southwest!! I’m in El Paso, and I would be willing to drive as far as Albuquerque…
Made my day! best news ever and I am excited for October 30th! Congratulations!
I was already in love with your blog – you hooked me with the spice jars post (I have the freaking Martha Stewart mailorder huge seventy something spice tins – NO WAY the Big M cooks with those!?!? They STINK!) and then I was completely sucked in by your amazing, utterly divine recipes,your lovely posts, and a huge measure of admiration that you were doing this out of a kitchen that might be less than ideal.
This morning (having a two and a half year old, and a 10 month old, trying to struggle with a home business myself) this comment, made me laugh SO hard…’ Because new mothers are swimming in free time (“new babies are always sleeping!”)….Stop laughing. Quit it.’ I almost, just almost, sprayed some coffee onto my keyboard. You are hands down, my favorite ‘food’ writer!
Absolute best to you, all the luck in the world with this cookbook, and the cookbooks that are sure to follow!
Your book looks stunning!! Can’t wait to flip through the pages in a few months . . . :)
Congratulations! Look forward to seeing your masterpiece. Thank you for the flat book binding. I hate it when I have to “break” the binding to get a book to lie flat. What a great recipe. I just finished eating the last of a large, very large (I ate the WHOLE thing) bread pudding I made with stale challah bread cut into cubes. (So good.) I usually make my bread pudding with stale croissants torn into medium pieces. (I’ve seen a recipe that uses stale chocolate croissants — whoa, baby.) When I have stale bread I still crisp it in the oven before using. I think it absorbs the egg mixture better that way. I never thought to use cinnamon toast. That’s one reason I keep coming back to your blog — new ideas. A suggestion: I keep a small jar filled with cinnamon sugar. Just pour in some sugar, add cinnamon to taste then shake, shake, shake. Good luck with the book tour!
Congratulations! I’m so proud of you! I love your site.. and your recipes.. and your adorable boy! Now I’m off to order some cookbooks for me and the people I love!!!
Congrats, Deb! Thanks for the link to the pre-order, I cannot wait to get the cookbook. I’m so glad it will be out in time for xmas as well as it will make an excellent gift for friends. Thanks for all of your hard work – your recipes are fantastic!
Cheers to you Deb! A big hearty congratulations~ Such a HUGE accomplishment!
Your gorgeous images grace the walls of my kitchen for inspiration, and you can be sure your cookbook will be front and center come October 30th. Thank you for all your work ~ cant wait to meet you in SEATTLE :)
Many congratulations. It is lovely to hear about wonderful things happening to people who deserve them. I shall look out for the UK edition next year – it sounds irresistibly delicious.
I am so excited to get your cookbook! I will be pre-ordering today!
So beautiful! Congrats on the book! I am SO excited for it to come out!
It is finally done :-) I’ve been a follower for many months and can’t wait to see the fruits of your labor. Congratulations!
Congratulations!! the book cover is beautiful! I can’t wait to get it!!
Congrats, Deb. I haven’t bought a cookbook in years, but I will be preordering yours.
Deb, Congratulations on the book! I was so excited to see that you put the link in to order it! I hope you make it to Vermont soon! There’s nothing quite so special as having cookbook autographed by the autor! Vermont is close to New York and we have the most amazing foliage here during the fall (hint, hint). Thank you for sharing your talents with us!
Congratulations on your huge accomplishment! I can’t wait til I see it on the tables in Barnes & Noble :)
Wow, I am so looking forward to getting your cookbook. You are an inspiration. My son and I love to cook from your blog – it is quite something when you can inspire a 15-year-old boy to cook – thank-you!
And congratulations!
I know a few of us from Wyoming that would pile in the car to go get books signed if you came as close as say, Denver or Salt Lake? I know few artists that visit a state with a mere 500K people, but hey, a 4-5 hour drive is doable for us!!!!
(Now if only I can keep my friend from pre-ordering the book before her birthday in September….)
AHH! I cannot wait!
whew, took me an hour and a half to get down to the comment box but worth the wait: Hooray for Deb and happy day for all her fans! Please come to Rhode Island so I can kiss the baby and you can sign my book! You are part of our family.
CONGRATULATIONS! I have been a huge follower of yours and consistently sing your praises both for your blog’s prose/photos and your recipes! I WILL pre-order and thank you for the amazing holiday gifts…..you little elf you! Can’t wait to see where you land on your Smitten out of the Kitchen tour. Upstate NY is dying to meet you! Come out and play!
Congrats on the cookbook! It is the first book I’ve ever pre-ordered. Yes, I’m that excited for it!
Woo-hoo! Congratulations! Hope you’ll make it to Northern California. LA is the pits!
Deb,
Congratulations! I know I will be ordering this today and anxiously awaiting the end of October! Seeing Powell’s on your list of sellers, I have my fingers crossed that I will see you at the downtown Powell’s in Portland soon! You and your recipes I cannot get enough of ever! This book should be a best seller! I am so excited for you! Great job!
Congrats on the book! I need to make french toast like this sometime, seems a lot easier than pan-frying each.
Congratulations!!! I have been a quiet admirer of your website for a while now – smitten kitchen is hands down my favorite food blog online and I can’t tell you how many delicious recipes I’ve made of yours. Thank you so much! I look forward to getting my hands on your new cookbook.
Congratulations!!! It sounds like you’ve really put a lot of thought and care into your cookbook… love how you insisted on flat binding! Also love that the photo, especially for the covers are from your kitchen and not some studio shot. The book feels familiar and comfortable before you even open it.
Oooh, that’s so exciting!!!! I cannot wait till your cookbook is out. I think I’ve pre-ordered it, but I also think that Amazon will plunk it into my shopping cart and not ship anything else until then …. have to check. Anyway, hurrah and yay!!!!!!!!!!!!!
Hi Deb – your cookbook looks beautiful! I’m SO excited for it to come out in the fall. Any chance you might come to Vancouver, BC? We would love to have you on the West Coast of Canada! Just a quick trip from Seattle :)
I am so so so excited to read your book! My sister and I talk about it frequently and can’t wait! I’m desperately hoping that your tour brings you to Vancouver, Canada so that we can help you celebrate in October.
Congratulations on the book. It looks awesome, and by the time it is out I will be allowing myself to have sweets again!
Congratulations, Deb. What a wonderful post, full of your exciting news and presented in an exciting way. The covers are beautiful. Congrats on being an author at this exciting time!
congratulations deb!! just pre-ordered the book, I can’t wait to get it! I’ve been following your blog for years now (you had me at seven layer cookies)!! Wishing you all the best in this exciting adventure! :)
Congratulations on the book! I’m a long time reader. Just preordered!
My goodness, people, thank you. I am, for once — possibly the first and last time in my chatterbox life — speechless. Every morning after I drop Jacob off for school, I pick up ingredients, coffee, come home and catch up on comments. TWO AND A HALF HOURS later, I just finished and have never felt so humbled and awed by your enthusiasm. Thank you.
I am going to get to work on the next recipe now, however. This blog ain’t gonna update itself. ;)
P.S. — I added to the Book page a full count of the vegetarian recipes in the book — it’s a lot!
Pre-ordering now! I have so many of your recipes saved to the “Food” folder on my smart phone … I can’t wait to have a hard copy version, complete with your beautiful pictures. Congratulations, Deb!
The front and back cover are beautiful. The tomato salad sounds amazing!!!
I just saw the book on Amazon as I was browsing — it looks fantastic! Pre-ordered and Oct. 30th can’t get here soon enough!
COME TO CANADA!!!!!!
I’m a long-time reader who never comments, but I couldn’t pass up the opportunity to offer my congratulations! The cover looks great and I’ll definitely be ordering a copy.
And yes, please come to Canada, and to Ottawa more specifically!
Congratulations!!!! I’m so excited for you – and have already placed my order! It’s crazy that you can feel a sense of pride for someone you’ve never met – but I do!! PLEASE come to Philadelphia!!!!! Good luck!!
YAYAYAYAYAY!!! Congratulations on all your success Deb! You are remarkable and deserve every bit of it. I have made so many of your recipes and your series on the wedding cake you made helped me immensely in successfully making my first. I really thank you for that. The only cookbook I’ve ever bought was The Cake Bible, as I’m “frugal”, and everything can be foraged online or given to me by friends, but I am pre-ordering this today (maybe even two). I can not wait to catch you on your book tour! (Los Angeles, please).
Hurry up October!! Pre-ordered and the countdown begins!!
I have been super excited for your cookbook for what seems like an insane amount of time, but I take that long time to be a very good thing. Your cookbook will not be a thrown-together mish mash of quick bits and pieces you assembled just to get a book out ASAP. It will be a labor of love, a thoughtful arrangement of things you really, truly want to share with people, and things you took the necessary time to make sure were worthy of being shared. I can’t wait to see your book, but I am really, really glad that I did have to wait. I know it is going to be fantastic.
I cried a tiny tear of happiness while pre-ordering. I’ve been a devoted follower for years, you’ve taught me everything I know in the kitchen. I’m so happy for you!! PLEASE come to Texas! Austin specifically, but I’d drive all over this giant state for a chance to meet you!
Well this is nothing original. You have just made my favourite desert that has been around in England for hundreds of years. It’s called Bread and Butter Pudding. Sorry.
Just pre-ordered! And the BEST part is it’s released on my birthday! Best birthday present ever!!!
Congratulations, Deb. This is one cookbook I will enjoy using. The level of obsession on the French toast (halved slice at the end of each row) is something.
It is great to read through all the comments and see so many I agree 100% with – longtime reader of your blog but have never commented, happy to see your familiar kitchen counter figure prominently on the covers of your book… all my most popular recipes come from your blog, they’re the perfect combo of being easy to make and yet still sophisticated and wonderful. Plus you add so much color to the recipes with your writing, it’s so much fun to read, and reminds me of my years in NYC. I recommend your site to everyone, from my 2 year old to my in-laws! SO looking forward to October 30 and to meet you when you come to tour in San Francisco!
Congratulations! I can’t WAIT to get my hands on this cookbook.
Ohhhhh. It comes out the day after my birthday. Just pre-ordered it so it will be a birthday present to myself! :) I can’t wait to get it and congratulations to you on this epic achievement!
whoa! Proud! of! You! Yeah, you don’t know me and I don’t know you, but when I have any sort of important (read: trying to impress super cute guy w my questionable cooking skills) event, YOURS is my go-to site, for something unique, easy, comforting, and wonderful. And cute guy has never been disappointed and keeps coming back for me, I mean more :-) *I* thank you, Cute Guy thanks you. I can’t WAIT to get the book. And I’ve been in anti-cookbook mode lately.
Way to go and all that other good congratulatory stuff!
Bettye L. Rainwater
I am pleased to add my congratulations and best wishes to the many, many, many similar posts. You have made me break my vow to never purchase another cookbook. I plan to pre-order soon as I decide between printed book and digital.
Hi Deb! Congrats!!! Super exciting for you, your family and all of your fans! I just pre-ordered my copy! Can’t wait. And I am going to try that french toast recipe this weekend with bacon on the side! Yum
Hi, Deb. Congratulations on your cookbook! I’m looking forward to seeing it! I’ve been a long and fierce reader of this blog, and whenever I need to find a recipe – I check here first.
If you need a blog review – I would love to do one for you!
Congratulations! I have used your recipes more times than I can count, and am guilty of referring to you by your first name despite the fact that we have never met (!). I am delighted that your book is finished and I pre-ordered a copy today. It’s the least I could do for reaping the benefits of your beautiful site for the past few years! Can’t wait to see and read all of the lovely recipes. Best to you and enjoy this moment!
Wow, congratulations!! I’m asking for this for Mother’s Day, can’t wait, and I’m so glad you created new stuff, not just a rehash of your site. I can’t believe it’s been 2.5 years though. I joined SK when you were at your old apartment. Time really flies!!!
YAY! I feel like I’ve been waiting with bated breath-but I can hold out alittle longer (begrudgingly). From the covers to the french toast, everything looks flawless and brilliant! I’m especially excited about th ability to have it easily open on my counter!
Congrats!
And since it’s still in the planning stage-you simply must come to Michigan! We adore the gospel of Deb/Smittenkitchen here!
Deb ( aka Apple Queen): Congratulations! I am happy for you. I am gonna preorder mine soon. Thanks for all the wonderful recipes that you have posted in your blog so far, which is not easy when you have a baby that is now a toddler. Thanks for the book too. I am so excited… I barely can wait to read it. Kudos!!!!!
Hi Deb! I love love love your site. Congratulations on the book. Your cook book is a sure hit! I’ll surely order it right away. Your style of writing and the stunning pics make me come back everyday to your site. Wish you the very best in your book promotion!
Hi Deb,
Congrats on the new book! I have a quick question about this French toast recipe: I am planning a baby shower brunch for a friend. Since it’s a ladies’ brunch party (meaning early start time, no husband at home to help host, and lots of hungry gals, including a mommy-to-be), I really need things that can withstand sitting out on the counter and don’t need much attention at the last minute. In your opinion/experience, do you think this French toast will taste good and keep the right texture at room temperature (as long as it kept out of the syrup), or is it really only at its best warm from the oven? Will the last person to grab a piece after it’s been sitting there for a while bite into something disappointing? Thanks for any tips!
Congratulations!!! (I’ve already ordered my copy on bookdepository.. last week!) Can’t wait to get my hands on the book + please do a tour in Singapore! :)
Deb, Congratulations! I love your site, writing, pictures, helpful tips/comments about the receipes so much. When I take a peek at your site I have to make sure it is on a full stomach b/c i will instantly start salivating and feel my stomach growling. Congratulations again and again :D
Deb, this has TOTALLY made my day! New recipes from Smitten Kitchen…AND IN BOOK FORM!!! I love you I love you I love you!!!
Congratulations! I’m so happy for you. My pre-order is in on Amazon.
BTW – the latest stats (as at 1:50 pm Eastern time…)
Amazon Best Sellers Rank: #11 in Books (See Top 100 in Books)
#1 in Books > Cookbooks, Food & Wine > Baking > Desserts
#1 in Books > Cookbooks, Food & Wine > Special Occasions
#1 in Books > Cookbooks, Food & Wine > Vegetables & Vegetarian > Vegetables
Congratulations!!! You have really inspired me so much with your stories and recipes over the past 2 years, I can’t wait to get my hands on this cookbook! I impressed the boyfriend with the raspberry buttermilk cake, won over his parents with the strawberry chiffon cake(all 6 layers!), bribed my way into my new (small, studio, but gorgeous) apartment with the chicken tacos and salsa fresca…your recipes never fail! Thanks!
Deb, Enjoyed meeting you last night, along with your participation on the panel. Wow! When you looked up your Amazon status, the book was #20. The look on your face was priceless. Congratulations!
Congratulations, I have followed your blog for years and you are my go to site when looking for a recipe. Writing a book is huge work, almost as huge as making a person, and to do two at once is the biggest of accomplishments. Congratulations again, can’t wait to get the book. I am surely hoping you are coming to Canada.
Oh, my goodness! I am SO excited! Congratulations! I’ll be pre-ordering mine right….now!
Congratulations. I might even have to order an actual book. :) No ebook cookbook here.
Pam
Congratulations, Deb! I can’t WAIT to get my book.
Deb, I had a question that you may not be able to answer, but would you recommend the Kindle version? Now that I have a Kindle fire, I’m obsessed with how handy it is in the kitchen, but this would be a first in Kindle cookbooks, as I usually have just been using apps and websites.
HUGE congratulations. Really cool news. And french toast looks fabulous.
Congratulations! You are an inspiration to the rest of us!
Ohhhhh you adorable and talented woman! OF COURSE I pre-ordered, are you kidding? Do I HAVE to wait till October 30? DO I? Big smile! And congratulations!
Wow!! So beautiful and so inspiring!!!
Congratulations, Deb! You are amazing, and I know that the book is going to be off-the-charts good. No pressure, though :)
And may I ditto the requests to put the SF bay area on your itinerary?
Also, not that this announcement deserved less, but it is still kind of a bummer that it has completely eclipsed any discussion of what looks like a magnificent recipe :(
I haven’t read the almost 500 comments before me, but I’m sure almost all of them say “congratulations!” and I echo that wholeheartedly. You are a cook, photographer, recipe developer, and writer who I truly admire. One of only a very small handful. I want to thank you for continuing inspiration over the years that I have been reading your site and writing my own with your voice, sometimes, in my head. I am the culinary director at Book Larder in Seattle, and we are very excited to do an event with you on your tour. I will look forward to meeting you sometime in the fall!
PLEASE deb, come to vancouver, you are absolutely my cooking idol. I just went through baking my first-ever wedding cake and it was only possible with the guidance of your posts on the very same thing. It was nothing short of a godsend!
Deb, mazel!!!!!!! I can’t wait to get my hands on this!! I’m so proud of you and I love all the great comments you’ve gotten on this post! **waiting patiently in Jersey City**
Oh Deb, i’m so happy for you!!! I was just thinking the other night, that not once have I made one of your recipes that wasn’t a “keeper”. And I’m obsessively particular about ‘keeper’ recipes, so that’s saying a lot. I hope your book tour is the most fun time of your life (so far), and I’m so happy to have your cookbook to look forward to! -I’m pre-ordering it right now!
METRIC METRIC METRIC!
Congrats! I love the site and I know I’ll love the book. Pre-ordering right now!
Deb–CONGRATULATIONS! I have been reading the blog for what seems like quite a bit of both of our lives, and I can’t wait to start reading the cookbook! Thank you for putting pics with every recipe, even in the cookbook (I can only imagine how that changes the cost)– it is a huge motivator. Off to get my pre-order!
I just pre-ordered it. Your recipes are amazing!
This is the book for me!
i just found out that my (obviously, BEST) friend has pre-ordered a copy for me and i am SO EXCITED to see what you’ve in store for us, deb. i trust you like no other when it comes to recipes, particularly when it comes to techniques/methods. your careful directions and explanations have mitigated many a disaster/waste-of-ingredients in my kitchen over the years.
so a big thank you! and congratulations!
I’m so excited for that cookbook!! Congrats my dear
Pre-ordered, yay! As I thought, the site was slow yesterday because so many people were buying!! I just looked at Amazon now, and as someone else mentioned above- the book is number one in cooking categories, and #11 in books!! You go, Deb! This blog has been the #1 recipe resource in my house for a while now, and I can’t wait to see what’s in store when I get my hands on the book in October!
Oh yayz! I’m so excited for your book to finally come out! Congratulations times a million!
I am totally blowing my remaining giftcard monies on this, squeee :D
Hi Deb! Congratulations on the new book! It looks so good! I can’t wait to get my hands on one soon! I am working on my own book and can relate to how much work and time it could be, yet how much rewarding it is. Do you have any tips on how to get your book published and marketed? Thanks so much, Deb! I’ve been a faithful follower of your food blog and have made many a great dish thanks to you!
Deb, I have been waiting for this for the past year! Congratulations a million times. I just ordered mine… I’m absolutely anxious to see what amazing things are included!
The fun part about pre-ordering for Kindle is the way it magically appears while you are sleeping (at least my last did)! I hope you make it to Seattle! Congratulations!!
You are living the dream indeed. I admit i am not one to run out an buy cookbooks, but i am getting yours. That’s how much i love you.
Also, i get that you really are an obsessive cook- thinking about that previous commenter who said it wasn’t funny. I’m also obsessive.
I read e v e r y s i n g l e comment.
What more is there to say… other than, I’ll see you in Chapel Hill.
Notice i didn’t say Raleigh.
Go take your nap!
Congratulations on finishing the book. I anxiously await your apperance at the local Barnes & Noble to sign my copy.
As for the french toast, I also discovered baked french toast a few years ago and said goodbye to standing over a griddle in a smoky kitchen. It is so simple this way and turns out great every time. As a fellow New Yorker, one thing I must recommend to you though is to replace the white bread with Balthazar’s Brioche Pullman – this bread is so buttery that you could happily eat it completely plain, but it also makes a great french toast. I shave off the crusts on either end of the loaf as thinly as possible (just to help with even absorbtion of the liquid on those slices) and then cut the loaf into 8 thick slices. It makes a great dish for Mother’s Day brunch.
Hurray! This is so exciting! Can’t wait to get the cookbook!
I am usually too shy to comment but I had to congratulate you on this cookbook. I literally welled up with tears of excitement reading about your process and your joy at publishing! I haven’t been this excited about a cookbook in…uh…ever. Hope you make it to Seattle on the tour!
I know that there are 510 comments on here, and that they all say the same thing, and that you’ve already thanked everyone several times, but I could not resist adding to them! I am so beyond pleased for you at this accomplishment. It is such a wonderful thing to see a real life success story. Thanks for putting yourself out there and making the world your friend!
Congratulations! I am excited to get my hands on this beauty. I can imagine how rewarding to be close to holding the book in your hands.
I am a firm believer in baked french toast. Mine tends to be slightly more bread pudding like and less like the traditional french toast.
Big congrats!! I’ve been so excited for this book to come out and just pre-ordered two copies. The cover is beautiful. I’m looking forward to October!
Boston! Boston! Boston!
DUDE. Your book is already ahead of Game of Thrones! In one day!
I’m off to pre-order and see if I can help it break the ranks of the Hunger Games books — and then I am going to invite my friends over for a weekend brunch because I know I can make this the night before and alleviate any worries about cooking while hungover. ;)
I HAVE PREORDERED BOOK!!!! Have never done this before but am over the moon to support you and look forward to receiving the book. I am hoping you’ll do a reading/signing at my local bookstore (greenlight in fort greene) and will ask them to schedule one. So pleased for you. have enjoyed the blog for years.
I preordered!!!!
A note on Canada – if you do make it to the Great North, can you PLEASE PLEASE come East (that is, East of Montreal) if not at least go to Maine.
First of all – many many congrats and secondly, I’m so pre-ordering and trying this french toast casserole :) I cannot wait until Oct. 30th!
Preorder placed! Yay!!!
So happy for you! I just pre-ordered your book. Can’t wait for your tv show…get your agent on that!!!!!
Hope you come visit the South, especially Atlanta! I delight in your recipes, pictures, writing and sense of humor. You had me at tomato shortcake and closed the deal with buttered popcorn cookies ;-0
I am following your blog for a long time and I am absolutely buying your book! I would prefer the electronic version though, suitable for ipad/iphone. Any chance you make those available? Thank you for your great work!
Just ordered the cookbook! But what a long wait, sigh.
Hi other Ariel above me! hahah
Deb, I LOVE the font on the front cover!!! Can’t freaking wait – I preordered it in January :-p
Deb, I’ve been following you since way way back in the ivillage days. I’ve made dozens of your recipies (ice box cake anyone? homemade oreos? the crazy peanut butter creamcheese chocolate cake) I just wanted to say, I’m very very happy for you, you’ve worked so hard and deserve it so so much.
I never commented on a blog before, but I wanted to add my congratulations for the book and the great reception you have been enjoying! You totally deserve it. You do great work. I love the photos and your writing. Reading SK is a really enjoyable mini vacation from my hectic and stressful life. Thank you for that. The recipes are a bonus!!
Just pre-ordered on Amazon Canada. Eeeeek!!!!!!!!!!!!!
Another vote for Canada here! (Toronto specifically)
Congratulations, Deb! I’m so excited for you! But even more excited for all the rest of us anxiously awaiting the release next fall. However, it was very cruel of you to tempt us with the amazing tomato shortcakes and then make us wait through prime tomato season and all next winter before we have the best tomatoes to make those delicious-looking bundles.
I’d like to thank you for releasing this book nearly halfway in between my (and Jacob’s!) b-day, and Christmas. It gives me license to preorder for myself, rather than exhibit any kind of restraint and place it on a list of gift ideas. I cannot wait.
And now, a tactical question about the French toast. Is it best lifted out slice by slice, or cut through like a bread pudding? It’s so pretty in the dish and I’d hate to bugger it up in the serving.
Congrats to you. This is – in the words of Diane Keaton in “Baby Boom” – MAJOR BIG!
Gale — Cut it into squares. If you separate the slices, some will be dryer and cinnamon-sugar-crusted (i.e. the top ones) and others will be eggier and crust-free. The crust is the best part. (Also, thank you!)
Olga — There will be an e-book version. This is the Kindle link; the rest should be online.
Hearty congratulations, Deb! It is beautiful!
<3 I ordered mine. I am so proud of you doing this and being a new mama and an awesome chef! Yay.
Congratulations! Looking forward to October 30th
Congrats congrats congrats!! It looks gorgeous and I can’t wait to see what’s inside. In this day and age of amazing and endless food blogs, I feel a bit weird about spending actual money on cookbooks, never mind pre-ordering them. But not yours – yours I am happily pre-ordering! I don’t think I’ve been this excited about a book coming out since my YA-obsessed teenage years.
And yes, please come to Canada! Toronto would love to have you! :)
CONGRATULATIONS!!!
And this is why you’re amazing.
1) Metric! Yes, yes, YES. (Especially, since I told myself I will no longer buy cookbooks that only use cups, though – to be totally honest – I would have made an exception for yours).
2) Lay-flat binding! How amazingly wonderful will it be to have a cookbook that stays FLAT on the counter?! Thank you for begging.
3) You know what? This might sound crazy (because, really, I wanted to hold your book in my hands the minute you announced it in 2010), but I love that you DIDN’T rush things. You put so, so, so much into this book – while raising a child and regularly updating this blog (and responding to comments here, on FB, on twitter, on flickr (seriously, does your day have more hours than mine!?! or do you just have the best time management, ever?)), and I just know that it’s going to be the most wonderful cookbook, ever, and completely worth every second of the wait. Obviously, I’m not the only one who knows that, as it’s already gone to straight to #1 three different cookbook categories and I know it’s #12 in general books. On Amazon. HOW AMAZING IS THAT?!?! *I* feel like jumping up and down for you. Did you think your ‘blind dating for apartments’ post would eventually lead you here? Amazing. :)
4) And finally, after all these years of blogging, you’re still humbled by the comments. And that just makes you freakin’ adorable! :)
don’t worry, we’re all going to LOVE it. xoxox
Mazel Tov!!
Congratulations! We are all really looking forward to it!
Pre-ordered!! BRAVO!!! You have single handedly made a whole lot of folks want summer to just rush on by, before it’s even arrived. Who else has that power? No one I know. So happy for you!!! Like everyone else, I can’t wait to get my hands on my very own copy. The cover is hands down the most luscious I’ve ever seen. And the best part? I know what’s inside trumps that.
Love to you all.
Now I know wha I want for my birthday in June. Thanks, Deb!
I pre-ordered!!!!!!!!!
Congratulations!
“the Smitten Out Of The Kitchen Book Tour. I will be touring the country (and possibly Canada,…) this fall and I cannot wait to finally meet all of you.”
Ahem….”all of you”…not unless you also include Australia in your tour!
Now wouldn’t your adorable little one like to come see a koala, a kangaroo, Sydney harbour, little penguins, play on the stunning beaches, etc, etc?
how exciting! can’t wait for October ;).
and lay flat binding? that’s genius.
congratulations! can’t wait!
I just printed this out and am going to try it literally right now. Thanks! Congrats on the book!
Congratulations on finishing the book!!! What an incredible undertaking!
What will I do when Smitten Kitchen goes OUT of the kitchen?
As a mom to a 20 month old, thank you for your wisdom and laughter in the kitchen and for your stories in parenthood. Can’t wait for October!
I can’t wait 6 months! I’m going to die! Aieeeeee!
Deb,
I’ve been following your blog for several years now and you’ve been a huge inspiration to me! Reading about your long journey and sharing in this little moment of your success brings tears to my eyes!!
I wish you the very best!! You’re truly a wonder!
yay! it’s so lovely…you are endlessly inspirational and i can’t wait to get your book in my hot little hands! also, so pleased to see that this french toast made the cut as your “boozy baked french toast” is in frequent bunch party rotation in my kitchen…double the baileys and add fresh raspberries throughout!
xo
I didn’t know it was possible to be this excited about a cookbook until now. This news makes me so happy! Between your and Luisa’s upcoming cookbooks, I think this fall will be filled with even more baking and cooking than usual. As a mostly-vegetarian, I’m also thrilled to see that there’s a full section of veggie main dishes! And, I’m mildly obsessed with toast, so this version of french-toast looks amazing. In short, this post made my day 3 times over. Congrats!
AmyO — Thank you. And as someone who recently had the honor to read Luisa’s book, I can say with authority: you’ll die. It’s so great. I pretty much didn’t leave my sofa for two days because it would involve stopping reading it.
Beth — Don’t rule it out! The UK and Australian edition has just been picked up by Square Peg, an imprint of Random House UK, and they’ll release a hardcover version in early 2013. There are no plans (yet!) for a tour but if the interest is strong, I am sure it will be considered. And FWIW, I would fly to Australia and the UK in a heartbeat, as soon as I get the green light!
Make that 4 times–I almost forgot about those cookies. I am a salty-sweet addict, and those sound sublime.
Im going to order your book! Can’t wait until October. Since I’m sure your actual book tour won’t be passing through Tampa or St Petersburg, I hope you’ll do a blog tour too. I’d be happy to host!
I’m so excited it ships on my birthday!
Very Exciting! I hope you stop by Montreal (Qc, Canada) :)
Yay – I pre-ordered my copy already. Congratulations – cant wait to make those popcorn cookies. Hope you make it to upstate NY!
Deb, I use more of your recipes than from any other single source, so I cannot wait for the book. Not only this, but my partner and I just signed a lease on our first apartment, which means for the first time in our lives we’ll have our own (non-roommate-ified) kitchen. I am thrilled, and October 30th is a perfect date for a book to be released. Ordering it now.
Deb- the book looks amazing and I cannot wait to get it…ps the cover recipe? OMG I am dying over how creative it is, and how great it looks :)
See you in Toronto!!? Canada says yes!
Congratulations, Deb! Your blog is a joy, and your recipes, with the careful instructions and photos, have given me the confidence to try things that otherwise would seem too difficult (make a tart? me?). And they’ve turned out, splendidly and beautifully. I know your cookbook will be a smashing success – so, so well deserved.
Congratulations, Deb!
So proud of you!
The cover looks scrumptious!
A doubly big thank you for insisting on at least one photo per recipe.
So many cookbooks underestimate the visual aspect, and how a mouth watering photo can urge us to try a recipe we might not otherwise have attempted.
Congratulations again!
You are awesome!
Just pre-ordered! I AM SO EXCITED! That tomato shortcake recipe was such a tease, though, I can’t believe I have to wait until October to make it!
Just pre-ordered!!!!
P.S. Please come to Boston!!!!!
Mazel Tov Deb!!! Just preordered and I can’t wait. Your cookbook is going to be a work of art (your photos are so beautiful) and your recipes….well! what can I say, – ever since I made your chocolate peanut butter cake and the potato latkes, my friends think I’m amazing and my family knows I am! And after I get your cookbook, they will give me a tiara LOL and I will give them a copy of the book!
Congratulations! I pre-ordered two copies quite a while ago. Not sure why only two though. I’m quite certain that everyone on my Christmas list will be receiving a copy.
Congratulations! And thank you so much for including mainly new recipes. I don’t like it when bloggers publish books that could have been printed out for free! I look forward to that easy-to-use binding as well. :)
I can’t wait!! Congratulations!
What will be different about the UK/Australian version? Just spelling? Available ingredients? Measurements (eg no cups/spoons)? I’m trying to work out if I can wait a whole year more or if I just have to pre-order the American version!
Oh, and if you do come to Australia, spare a thought for Perth! I know we’re far away even by Australian standards, but it’s beautiful and we’d love to have you here.
oh deb – congratulations. many of us have been fans for years…you’ve responded to our posts (even on recipes that are YEARS old!), kept new and interesting things coming, and always provided a witty and funny take on food for foodies.
i can’t speak for everyone (although i’m sure most would agree), but way to go and i’ll be ordering the book early!!
Please come to Portland!
SOOOO EXCITING!! Hope you make it to Detroit or Chicago! It looks beautiful!
Oh Deb!!!!! This will be my most treasured and precious cookbook. I. CANT. WAIT.
Thank you so much for reminding that we can preorder! Literally, the second after I read that, I went onto Amazon and ordered it for $21, what a bargain! Can’t wait for that book and all of it’s geniusness to be in my hands. Also as a side note, would it be any trouble for you to come to Salt Lake City, UT for the tour? It would be awesome since none of my favorite cookbook authors have stopped here.
Seattle? Please? Pretty please? With cinnamon sugar on top? Seriously, you are my go-to source for fantastic recipes, and you have never let me down. I am an avid cook and baker but I own maybe 6 cookbooks. Well, 7 now, because I just pre-ordered yours. I almost never bother because it’s a rare cookbook that offers a serious return on investment, but I didn’t even hesitate. Can’t wait to dive in when the book is out. Congratulations!
So very happy for you, Deb!
I have been waiting for the amazon pre-order page to show the cover for months!!! Hooray! Please, please come to Seattle on your book tour – and be sure to check out The Book Larder when you do…it is literally every cooks dream – and gee – I’m really hoping they’ll host you for a little demo. while you’re here!!
Congrats! Have made many, many smitten recipes over the past two years….
As one of the few guys who seems to read (and cook) your recipes (they show up as RSS feeds on my home page), congratulations! It is nice to have a cookbook to open on the counter, although I pretty much already do have a cookbook of yours, consisting of all the recipes I’ve printed out over the years! Yum yum!
longtime creeper, several time commenter, and definite book pre-orderer! ordered and two-day shipping selecter. can’t wait to have it in my hands on october 30th! congratulations on such a huge accomplishment. proud to be a faithful reader and soon(ish)-to-be sk cookbook owner. :)
AMAZING! I can’t wait to own my copy! Come to New Orleans on your book tour, please!!
I’ve made baked French toast before, but I didn’t think to lay out the bread like that! Looks delicious, and it really is such a convenient dish. I cannot wait to get a copy of your book! I’d pre-order it but I should be moving between now and then (Kansas City! Will you come sign my book?). :)
??Question?? – If we have any questions about a recipe in the cookbook, will we be able to email you or will you consider a side column similar to your baby food column?
Canada would be a great addition to your tour – we even have a bookstore dedicated to cookbooks in Vancouver (Barbara Jo’s Books to Cooks), with room in store for demonstrations. My primary reason for liking them, though, is that they give you tea in a proper teacup while you’re browsing.
Oh my gosh! Of all the wonderful bloggy cookbooks coming out right now, Yours is the only one I feel compelled to plop down my money for! And not just for me, but also as a birthday present to my sis (who happens to have an October birthday!). Hope she doesn’t see this comment… :) Congratulations on a long journey well done!!!
Hooray for you, Deb! I am receiving vicarious joy from “watching” you achieve this dream. Yea for abundant photos and lay flat design. Tho at my little copy shop we make money by providing the service of cutting the spines off of books and spiral binding them for that lay flat option. Ditto on the earlier post with an invitation to Alaska. But come later in the tour cuz summer is the very best here! I am not a particularly good cook but your recipies sure inspire. Serving the roasted tomato grilled cheese soup thurs for another of your fans!
Ahhhh!!! Big mazal tov, Deb! Soooo excited – going to pre-order my copy now…not sure when I will get it since I also need to bribe someone to bring it to me in Israel. But. If you do plan a trip to Australia, please visit Perth and I will fly in from Israel to meet you! (My parents live in Perth, so it’s not really as stalker-ish as it sounds.)
Whoo-hoo! I’m looking forward to having your cookbook in my kitchen.
Yay! This is so exciting! Congratulations to you!! Can’t wait to see the book!
Congratulations! How very exciting for you – and us!
Fantastic, going onto Amazon right now, hopefully they’ll ship to me in Ireland, I’m a huuuuge fan, long time reader but never commented, but I love your recipes & your outlook on life, wishing you all the best with the book, keep writing & blogging please!!
SO Excited about your book! and now, even more excited you’ll be in the UK at some point! Question on the recipe though – will using wheat toast instead of white make a difference? (I get the whole milk, butter and sugar don’t do well for a diet anyway, but I usually only purchase brown breads and grains). Thank you!!!!
I’m french and in France we NEVER EAT
or serve or have any french cinnamon toasts !
I discovered them anf loved them immediatly in N.Y.
I have never tried to do some at home, so THANK YOU for your recipe !
I will tried them soon.
And thank you for your site I am a fan, and will try to find your book in Galignani at Paris.
Deb, I’ve been reading since you started this blog and I could not be more happy for you. I just pre ordered my copy – #1!! Must be thrilling.
It’s gorgeous! I can’t wait!! Congratulations :)
Can it also be pre-ordered from independent booksellers? I try to avoid the giants. Love those independents — I want to keep my local bookstore in business!
Hi Renae — Yes, Powells, Indiebound, etc. are all up there with preorder links. And you’ll find more options if you click through to “Other U.S. Retailers.”
Sarahskitchenblog — It might taste less luxurious and pudding-y but no reason otherwise why wheat bread wouldn’t work.
Susan — I have been wondering about this too, how to handle it the best. I … I am still in the thinking stages. You may of course email me, but I do like the idea of a public forum of sorts so that questions don’t have to be answered multiple times. That said, I was recently at a book event at a store and the second the author opened up the floor to questions, someone said “I made xyz recipe and it didn’t come out!” I wanted to hide under the table for her. Of course, I suppose after responding to nearly 150,000 comments over the years, I should be able to handle anything. :)
Congratulations! The summer will pass faster than you think and then your boy is suddenly three and you’re on a book tour. Can’t wait to have the book.
YOU ROCK DEB!!…. Enough said!
Congrats Deb! I can’t wait to get my hands on the book in October! I tell everyone about what a fabulous food blog you have! I wish I could get my act together and start my own blog! Congrats!
Deb, maybe once the book’s out, there could be a SmittenForum branch of the site? Readers could post questions/comments in public threads, and everyone can reply to each other.
Oh and one more thing, come to Walla Walla, Washington Deb for your book tour! There’s fabulous food and wine here!
Congratulations Deb! I can’t wait to get my copy and indulge on more of your fabulous photos and recipes. Thank you for sharing your amazing talents with all of us! Can’t wait!
Deb..Check out Food52’s format for addressing questions regarding site published recipes. All questions and answers from the “hotline” feature can be accessed under the recipe. Maybe you can ask Amanda how they worked that out and adapt it using an index (without including the recipe) on a sidebar on this site. It’s a helpful feature as an FAQ about a particular recipe. Might be too unwieldy, but it’s an idea.
I’ll admit I’m just a lurker on your blog. I actually found it while google-ing one day for a homemade marshmallow recipe. I fell in love at that point and have since then popped in at least once a week to check for new posts. It has honestly become my favorite cooking blog. :)
I just wanted to congratulate you on the new cookbook – I have already placed my order and can’t wait for it to come!
congratulations and all the best!
This book makes me feel like doing a yummy dance right here in my seat.
First and foremost, congrats!!
Second, I have my very own copy on pre-order. My husband looked at me like I had lost my mind when I told him I wanted to pre-order a cookbook that wouldn’t ship until the end of October. ‘But Dude, it’s Deb’s cookbook… and it has stuff that’s not on the blog!! Lots of stuff!! I’m not seeing where you’re missing the point…’ :)
Third, I cannot wait to start cooking!
Fourth, woo hoo!! :)
Huge, Huge congrats! I just pre-ordered and can hardly wait for October!
One question… Does your cookbook have both US and metric measurements? I know your recipes here do, and even though I live in the US, I much prefer measuring by metric. AND… would also like to give this for a wedding gift to a British friend of mine…
Thanks so much!
Hi Aimee — Yes. Grams, ml, etc. I fought for it!
This is some amazing news. Can’t wait!
I have never posted anything on your site before but I wanted to let you know that I am overjoyed that you have a cookbook coming! I have been cooking and looking at your site for years and I have hundreds of loose pages of your recipes in my cupboard – thank you for inspiring me in my kitchen. I cannot wait till the fall. Congratulations.
I have been WAITING for your book and I was so happy to pre-order it today! Thank you! Your recipes are savored in my house and I’m excited to bring the book home this fall. Hopefully your book tour will bring you to Baltimore!
Congrats on the book getting completed! I am looking forward to getting a copy…I want to thank you so much for making sure the book lays flat on the counter. I find it so frustrating when I am using a cookbook and I can’t get it to stay open..very much appreciated!
Way to go! Oh I can’t wait to crack open your cookbook and see what secrets lie within. Seriously, when I have an ingredient and no clue what to do with it, I come to your site and 9 times out of 10 you’ve got some incredible recipe that will just work phenomenally. Thanks for your blog, and your book!!
Wow! number 1 in cookbooks already!!..I admit to pre ordering even before there was a cover.Will be ordering 2 more for my goddaughters. Can’t wait to make goat cheese shortcakes with Catapano Farms goat cheese. Now before all the big Festivities start you might be able to take more time on the North Fork. There are now Rhubarb, asparagus, Leeks, Spinach and carrots, and the egg lady has lots of Jumbo eggs..lots of good cooking before the fall..but sure wish you could sneak us that cover recipe while the tomatoes are still around!
Hi Marcia — Thank you. I bet you know where those telltale tomatoes are from! We’re still sorting our plans for the summer but are hoping to make another trip — I can’t wait.
Congratulations! Wow, well done – and what a journey! I’ve only just come across your blog (about 4 months ago) and you’ve already become my go-to-cooking-lady-with-delicious-easy-and-super-tasty-recipes. (Which I guess kind of says it all?) Everything I’ve tried, turned out just super (cauliflower soup, chocolate cakes, quiches etc.) I love that! And I’ll be getting your cookbook as soon as I can order it off UK.Amazon (all the way to little Denmark !!). (Oh, and if possible, I adore you even more for including metric meassurement!!)
wowsers!!! this looks amazing!! cant wait to try it!
Very exciting Deb! My mom got the jump on me and my sister and already pre-ordered three, one for each of us! I would think this recipe would also work with sourdough or any other type of bread you prefer, and maybe a bit of orange zest too, but your thoughts would be appreciated!
I have been comfort reading your site for some years. Through a long distance relationship I read your comments and recipes every lunchtime at work thinking of what I would cook when he and I were finally together. Of course I road tested them too and didn’t find them wanting. It helped, believe me. A year ago I moved from Devon (England) to Scotland and the fairy tale became reality thanks for being part of it, you still are and I’m wishing you every success with the book – may you be the Shakespeare of cookery book writers!! I’ve already pre-ordered one for me and one for my best friend.
I am so flipping excited!!! It comes out 2 days after my birthday, so rather than pre-order, I sent the link to my boyfriend and parents and told them to fight it out as to who will be able to buy what I can already guarantee will be my favorite birthday present this year!
Look at that book cover Debbie! It’s incredible. I will look forward to buying a copy of it.
My parents said they saw you at Pesach at your folks’ seder. Sorry that we missed you. I look forward to meeting your hubby and Jacob sometime that we’re both back home visiting our parents.
Mazel tov on everything!
Congratulations! My only regret is that I will have to wait until summer 2013 to make that cover recipe with perfect, peak-season tomatoes! I’m sure you’ll have plenty of other gems to keep me busy, but still . . .
Congratulations! So happy for you and for all of us who will be buying your wonderful book! I don’t post much, but have been a faithful follower for years.
Awesome! And thank you for supplying the Canadian link to order. We get forgotten about up here sometimes. I have asked for this as an early birthday present as many a meal has come from your site!
Your website has given me great recipes and a great deal of reading pleasure – so happy to pre-order your cookbook!
GORGEOUS!
mazel tov!
Congrats on the book launch! I have been an avid reader for a while and cannot wait to bring your book into my kitchen (instead of my computer!)
Congratulations!! So inspiring to see how far you’ve come. :)
I sure do know where those tomatoes came from! They actually do an all tomato dinner sometime in August..I have never been but it is very popular and might be a fun place to do a signing.
Metric units! Thank you Deb, for realising that the world is larger than the USA! Do you know if the book will be available in the Netherlands? Or would I have to order it through the UK Amazon?
Hi Nic — Thank you! Actually, most cooks don’t like cups and spoons. Would you believe that many publishers actually resist putting weights in recipes because they believe it scares off home cooks here? Trust me, I had to push for it. Re, the Netherlands: Right now, only a Canadian and a UK/Australian publisher have signed on. As/if more do, I will definitely keep everyone posted. Thanks.
ZOMG! I’m so excited for this book! You were the first ever food blog that I started religiously following and I cannot wait to meet you on the book tour! Congrats! It looks lovely!
Congratulations! It must be so exciting to see your book on Amazon! It’s beautiful and I can’t wait to get my copy!
Hi,congratulations for your terrific book.been following your blog for past 3 years,we dont get all the ingredients here in india,but neverthless,the recipes always turn out great.i am going to start my medicine residency in august but I await your book more eagerly!
Congratulations – I cannot WAIT to order it for myself and my dear cousin who introduced me to your site!
Your blog is amazing and I can’t wait to get your book!
Congratulations Deb! I just want to add to the number of people thanking you for insisting on metric weights and measurements. When I have time and an American recipe looks worth it I will convert an ingredients list into weights, but for quick cooking and baking it’s usually easier to stick to UK recipes. It will be great to know all your recipes will be UK-friendly!! Also, I’m sure it’s a massive hassle to add weights to the old recipes on your site but please know that it’s very much appreciated! US publishers if you’re reading this – metric weights are the gateway to the UK market!! We don’t know how you fit butter into a cup, but give us grams and we will bake!
Too bad you got so few comments on this blog :)
I will actually be able to try the French Toast here at the bottom of the world ! This Sunday to be exact. Thank you for that.
And we are moving back to the US so not only will I find ingredients I miss and be able to cook in a kitchen that is more familiar, I will also be able to run out to a bookstore and get the Smitten Kitchen cookbook !!
yay !!
Congratulations and wishing you many more :) or at least great success with this one. besitos. C
Just wanted to add my congrats! Looks like you’re #1 in cookbooks – MAZEL!!
CANADAAAA, please please please come to see us in the Great White North, we love you here!!! :-)
Yay!!! I can’t wait! If I had a dollar for every one of your recipes that has gone into my “keeper” file, I would have enough money to buy the cookbook two or three times over! So excited and congratulations on being all done!!!!!!! :)
I remember how exciting the first cookbook is…Just wait til you get the call that
you’ve been nominated for a James Beard and/or Julia Child award!! I know they’re coming!!!
Mazel Tov!!
I love how big announcements are always accompanied by cinnamon! Can’t wait to order the book – congratulations!
Just pre ordered the book! So excited! I was torn as to whether I should order the hardcover or kindle version. I will probably have to do both eventually. Congrats!
I can’t wait to have this! Is it Saturday yet?
Congrats! Definitely will keep an eye out for your book here! :)
Congrats on the book, and congrats on hitting #1 Amazon cookbooks! I preordered and I never preorder anything. But I’m bummed I have to wait until October.
Hi Deb,
First congrats – how great to have all that hard work in a finished product! I highly suggest the University Book Store in Seattle for a stop (not only because I work there) but because at 111yrs. old we’re pretty awesome and love our authors. Ok… but an actual question regarding the french toast. I usually like to use brioche or challah. Any reason for the sandwich bread? Have you successfully switched out breads? Thanks!
Hooray!!! I’ve been waiting for this (as many others clearly have, too). I see a suggestion for Seattle. Might I recommend Portland, OR? We’ve got tons of foodies, and Powell’s Bookstore would be a great place to come – I know we’d welcome you with open arms!
WOW! With all these wonderful comments and me coming so late to the party, I hope you’ll be able to answer my question about the recipe. I know you don’t like to add unnecessary steps, so why is it better to butter, sprinkle, lay out and toast 16 slices of bread instead of just mixing the sugar and cinnamon into the custard? Is it worth it? And The Cookbook looks fab. I am longing to hold it and flip the pages.
Hi Carolyn — Cinnamon Toast is a different from French toast with cinnamon and sugar, in the best of ways, IMHO, because the butter, sugar and cinnamon caramelize together first to form a delicious crust on the bread.
Susan — Thank you. You can use any bread you’d enjoy. The sandwich bread was suggested because that’s how cinnamon toast is traditionally made.
Sunny — I haven’t but see no reason that you can’t. As long as you don’t put too much — or so much that it significantly increases the height — I don’t think you need extra custard.
Wow, so exciting that it’s finally (almost) here! A huge congratulations!! And it releases on my birthday! AND in Canada through Appetite – Robert! – whom I adore and have done a few books with myself. So many good signs! Can’t WAIT to see it!
I rememeber how after my first was born, making a dinner felt like a small victory. Writing a cookbook with a baby/toddler in one arm/under your feet – you’re my hero! You should totally be proud to have finished before he has started school :-)
p.s will preorder, also one for my mother and sister…can’t wait!
TOTALLY already pre-ordered it! Can’t wait!
Just pre-ordered! I hope you would consider western Canada – specifically Edmonton:)
Love your blog.
Betty
Been following your blog avidly for sometime now.
Heartiest congratulations on the book being done. Beautiful cover! Must say that the tomato scones and baked French Toast, while sounding fancy, are very appetizing, and could be future classics.
Kudos!
Congrats! It looks really great! Looking forward to getting one :)
Congratulations on your book, Deb. What a huge achievement! Can’t wait to flick through its pages. I hope you’ll be selling some here in Ireland? :)
(Also, that French Toast looks totally amazebombs)
This is awesome news! Just wanted to say congrats and thanks. Have tried out quite a few of your recipes, and they are always spot on. And yes, how can I get a copy of your book in India?
Oh my goodness! I’m so excited for you, and myself for getting to read this book when it comes out! That is such a wonderful achievement! Please please please come to New Zealand, if you went to Australia it would be super easy just to pop over here :) Ah I love you and your blog!:D
I’m late to the party, but I’m so excited and so happy and so very proud of you, because you deserve all of this so so much!!!
1) Lay-flat binding or whatever that awesome thing is called: that is soooooo cool, thanks a million!
2) I love the cover. I love that it’s just simple, lovely food, on your so familiar kitchen counter. Love it. It’s just what I expected from you to choose.
3) But what I love most (perhaps even more than the lay-flat binding, although I’m not sure!) is the subtitle: “Recipes and wisdom from an obsessive home cook”. Yes please. And to rephrase the artist, “Obsessive home cooks of the world, unite and take over”!
Can you tell I’m excited? If not, you can ask the boy. I. Haven’t. Shut. Up. Since. Monday.
Congrats Deb! You should be so proud of yourself! You’ve been an amazing inspiration throughout this last year I’ve been reading and I thank you for that!
Eliza
ps: I wanted to comment after having pre-ordered my copy (oh ok. Copies. 3 of them!), but amazon.fr doesn’t seem to want me to, it says that the book (hardcover) is “Currently unavailable”, no pre-order as an option. I can always order on amazon.com, just thought I should let you know, because I can see no reason they won’t take pre-orders (German and British amazon do, I checked!)
I don’t even know you but in some way through the power of your writing and connecting – I do. I am an absolute regular (I look and I cook) though I am too shy to ever have posted. But the sense of pride, accomplishment and joy are greater than my reticence – it brought tears to my eyes – I feel so glad for you. Mazel tov.
So glad to see that I can pre-order on Amazon UK. This is going to be such a worthwhile addition to my shelves and definitely a pressie for my sis. Well done Deb!
And thanks for taking the time to include metric measurements!
Pre-ordered. Thanks for putting the metric in! The cover looks fantastic, I can’t wait to get it.
Well done!
Yay!!
*hopskipdanceJAZZPAWS*
:-)
The book is preordered – and I have 6 months to find room for it in my bookshelf!!
It’s looking really good – and thanks for thinking about us non-imperials!!!
Hello Deb! Congratulations on your book! I’ve been following your blog for about half a year now and I LOVE it! PLEASE come to Canada (in particular, Alberta!)!!! :)
Hi Deb and Congratulations!!! It’s going to be a looong summer anticipating the arrival of your masterpiece! So glad it will be out just before the holidays. I just pre-ordered mine – sooo very excited!
The cover is beautiful and the lay flat binding…genius!! Can’t wait until Fall to get my pre-ordered copy.
Congrats!!
Congrats on the book – can’t wait to get it. DEB: I actually enjoy my French toast 2 ways. I usually have a savory one first – I sprinkle salt on it and its so delicious … then for my 2nd helping I use maple syrup.
So excited for you and for me to have the cookbook. I love your site and recipes :)
Deb: Do you ever put fruit, ie. Bannanas in between the layers? if yes, would you use the same amount of liquid (egg/milk) or less?
I really don’t “do” cookbooks because I try to be wildly unique and creative on my own, with hopes to have a blog one day too, BUT I AM SO FREAKIN EXCITED TO GET MY HANDS ON YOURS! Your blog is my favorite, and I’ve preached the smitten gospel to many since I found it two years ago. Thanks for all the recipes, and congrats on the book finally publishing, and exactly how you wanted it; it’s worth the wait no doubt. I hope you will be in CT for the book signing, but if not I’ll probably come to NY for it anyway! Cheers
Thanks, Deb!
Buttered Popcorn Cookies …. are you kidding, I want them now!!!! Can’t wait for the book to come out, sounds like it has some very inventive recipes!
Deb – Congratulations!! Sounds like you really have something to be proud of here. I’ve been reading your blog for almost 4 years now (although this is the first time I have commented) and have been anxiously waiting to get my hands on your cookbook ever since you first announced it. Thank you for putting so much time into smitten kitchen! Personally, your blog has really helped me discover my own love and inspiration for cooking. I moved out on my own at a pretty young age, but I must say that cooking your recipes for friends and family since then has taught me nearly everything I know and given me some great memories along the way as well.
Thank you deb! You are my cooking hero!
Yay! Thanks to this post I just bought the first Christmas gift of 2012! Congratulations, I cannot wait to get my copy and give the other to my friend!
This recipe came just in time for my Mother’s Day brunch where I will be hosting my family, as well as my brand new in-laws! And after that, I will absolutely be ordering your book.
Yay, I am so excited! I just preordered – I never buy cookbooks, but yours I must have. Every recipe I’ve ever tried from your site (and I have tried a lot of them!) has been fabulous! My birthday is just 2 weeks after the cookbook comes out, and I know where I’ll be getting recipes for my birthday dinner and dessert! Really, really hoping you’ll be in Massachusetts for the book tour! And is it weird to tell you that on a recent trip to NYC, buying donuts at the Doughnut Plant, which I have wanted to go to forever, I kept hoping maybe you and Jacob would walk in?
I’ve pre-ordered my copy and ‘Pinned’ it to my board on Pinterest (Foodies) to spread the word…
Congrats! YEAH!
Hip hip hooray! Friends and family feast due to your recipes and my eyes and funny bone live because of your website. Well done Deb!
Just pre-ordered! Please make it down to Austin, TX on your book signing!
Congratulations!!!!!!!!!!!!!!! Will preorder the book, and can’t wait for October.
Thank you for posting this recipe. I once tried baked french toast at a B&B somewhere in new England and couldn’t get it out of my head ever since. But not having good guide lines to follow, never attempted it at home; now will do as soon as we have some family stay over. Oh, the one I tried actually had slices of apples baked between the rows of bread; it was amazing!
I am so freaking excited for this book I can’t even begin to tell you. Congratulations!!!
That’s wonderful. A baby, a book, a brilliant blog!
It has been pre-ordered! I cannot wait to see what wonderful dishes you have featured inside.
Congrats!!!! I love smitten kitchen so much!
i could not be more excited at the prospect of getting the book/meeting you in person! please come to toronto!
Hi Deb, I hope you come to Denver!! Just one question about the recipe: when you say “butter the toast” do you mean both sides? I read all your comments so I don’t think anyone has asked this in the 600+ comments! ;)
I was going to ask the same question as Elisha! Please advise. Can’t wait for the book!!!! come to Toronto!
Jean, Elisha — Nope, nobody asked! Just one side, though nobody would complain if you over-buttered the toast. I promise, the version of this recipe that’s in the book is better edited. (I mentioned earlier up, but the manuscript is no longer with me so I cobbled this together from the original draft, hence the spottiness!)
I haven’t commented on any of your posts before, but I’ve been following your food blog for about a year now. You always have amazing things and they’re so tasty and occasionally very strange but so much better for it.
Your food blog has inspired me to start compiling my own recipes in a blog (though I haven’t actually gotten around to it yet). I love cooking and baking so much and I always know that I can come here if I’m looking for something perfect. Sometimes tabs to this website sit in my browser for several weeks until I can finally make them and I’m so happy when I do! I admire what you’ve done and I’m so proud that you’ve published your recipe book, I’ll definitely be ordering one! I look forward to many more delicious recipes in the future and your wonderful comments!
I can’t wait to get my copy, and am really intrigues about the popcorn cookies. I love popcorn! Is there really popped corn in it, or is the taste just meant evoke buttered popcorn?
also, who is this Luisa with a wonderful book coming out that you and AmyO mentioned?
Congratulations! The buttered popcorn cookies sound amazing!
I am just so so positively INSPIRED!!! Thanks for feeding my soul – i can’t wait for the cookbook!!
Your book is being released on my anniversary. A sure sign that it needs to live in my kitchen.
Molly: I’m a literary agent. If you can, pre-order book via an independent bookseller, or buy in person (Brookline Booksmith comes to mind). If not, pre-order, and give that copy to your mother. or neighbor. or friend. And show up to her signing, and buy book for yourself so you can get it signed in person. This is the best way to help her sales . ..and she seriously deserves whatever help we, the consumers can give her, with all her awesomeness and generosity. I stalk this site daily, and cook from it weekly. Kudos, SK. Congratulations. xo
I JUMPED out of my chair and danced when I read about the news for the book! I’ve been looking forward so much to it since you first announced. Congrats! Your blog got me baking and cooking as an undergrad living abroad. You’re still the standard when I need to bake or cook, especially now as I plod through the end of my Masters degree program! World Peace Cookies = stress relief/study break. Thanks for sharing your life with us! Oh, and can’t wait to do the french toast. I made the creme brulee french toast for Valentine’s Day this year and will never go back to old ways!
i am absolutely so thrilled for you. i can already tell this cookbook will be amazing. sincerest congratulations!!
Congrats! But, you only have 2 1/2 gray hairs??? Wow! You’re ahead of the ball game. Trust.
Congratulations Deb! We are all so proud of you and shiver in anticipation for the book to be released!
You’d better get your butt down to San Antonio on your tour! I am positively brimming with excitement about this book and want to thank you personally!
Very, very proud of you! Can’t wait to get my hands on the book! :D Hope to see you on the tour. Eeek! You’re going to be touring! Make sure you have one heck of a rider…. hehehehe.
Hi Coco — I love your site!
Lise — Yes! I can see it now. “The water must be fizzy and monsieur Jacob expects all apples to be peeled, cored, and sliced. Or else!”
Mikaela — Actually 1 1/2 now. I removed one this morning. It had it coming.
atbookfreakchick — Thank you.
Molly — I’m sorry, I still owe you an answer and I promise, we’re working on a solution that will allow you to preorder if you wish but not ever miss out on having that copy signed if you go to see me (and I hope you do!) at a store that would prefer you purchase a copy there. We also don’t want to give unfair advantage to online stores with preordering systems! So, I’ll have answer for you soon, it’s just taking a few days to sort out.
OMG…like i need an excuse to make french toast…can’t wait for the weekend to try it…thank u for the post!
What a wonderful cover to your book! Can’t wiat to read it.
I have not made french toast in awhile for the kiddies. Thanks for the reminder – will try yours this weekend.
felicidades deb! thank you for the many gifts you have given us over the years, and for the gift of this book…as a writer, i know how hard this has to have been…thank you for sharing with us!
When you come to Seattle for the book tour, please consider the Book Larder and Third Place Books for book signing/demos! http://www.booklarder.com & http://www.thirdplacebooks.com
@Jen #705 – It’s Luisa Weiss, whose cookbook “My Berlin Kitchen” is coming out in September. Her blog is “The Wednesday Chef.”
http://www.thewednesdaychef.com/the_wednesday_chef/2012/04/the-cover-of-my-berlin-kitchen.html
Yayyyy, so excited for you cookbook! I rave about your website to everyone I know and point them to it for recipes. I’ve loved everything I’ve made from your recipe so far (most recently your amazing Mushroom Lasagna…noommmmm). My printer will be happy to take a break (for a week maybe?) once this cookbook arrives! Yay again and congrats!
I made the Cinnamon Toast French Toast this morning for my family that was visiting and everyone loved it! I was going to make it last night but we got home late and I forgot. It took a little time to put together but was still way better than standing over the griddle and eating in shifts! This was delicious and I will be making it again! I followed the directions exactly, except I took a tip from the Pioneer Woman and mixed the cinnamon-sugar mixture into the softened butter and spread it onto the bread all together. Num!!
Hooray and congratulations!!! Can’t wait to add your cookbook to my kitchen!
P.S. Drooling over cinnamon toast French toast…ahhh!!!
Congrats! I can’t wait to see the finished book.
ordered! thanks! Come to Cape Cod on your tour!!! We have the cutest little bookshop that does author visits/signings. The Yellow Umbrella.
Just ordered! Weeeeeeee!
You are one of three food bloggers that have inspired me to cook. I can’t wait for your book to come out and congratulations on all your success, Deb. You deserve it!
Hi there! I am a long time reader of Smitten Kitchen but this is my first time commenting. I just wanted to let you know how excited I am for your upcoming cookbook! I can’t wait to see all of your beautiful pictures and test out your delicious recipes. I hope you make it out to Seattle on your book tour!
Congratulations!
Emma
Just pre-ordered my copy. Not sure if you’ll read this as there are so many comments and congrats, but I want to say: There are many food bloggers and food bloggers who are publishing cookbooks out there, but your blog continues to be refreshingly genuine, is fun to read, and gives recipes that work. Really looking forward to your cook book. Thank you!
Can’t wait to try this recipe and of course congrats on the cookbook!
yay! congrats!
Deb. As a former sommelier in a Michelin starred restaurant, author of two commissioned wine books, professional photographer, owner of a book publishing company and founder of a new food business in England, may I say a huge congratulations to you. Your work inspires me and your photography blows me away. You are genius!
I just went to pre-order on Amazon and you are ranked No 34. That is incredible! I bet a second print run will ordered in no time :)
Your Blog is in a league of its own and I wish you continued success.
Added to say…
A lovely coincidence that you mention Cocos site. I discovered it a couple of weeks ago and thought it was beautiful.
Also, I think it is important to recognise what a talented photographer you are. I photograph people to I hope a very good standard, but trying to photograph food? That is very specialised. I have all the technical knowledge but it really comes down to the construction of the image. The set up, the placement of each element, the design. That is real talent and styling and incredibly hard to achieve. In fact,yours is beyond the abilities of most professionals.
Congrats. Cant wait to getmy hands on the book!
I had a general question about baking (cakes, cupcakes, things like that)!
When I try to halve a recipe, what always throws me off are the eggs! The recipe will need 3 eggs, but I hate doing 1 1/2 eggs. I hate wasting 1/2 an egg, and it’s not that easy to spoon off half of the egg. What’s the best way to tackle this? Can I just use 2 eggs instead of 3? Or can I just use 1 egg and add extra liquid some other way?
Will that drastically change the consistence and taste of the dessert?
The eggs…they foil me….
Thanks =)
Congrats, I can’t wait to pick up a copy!! I’ve been a huge fan of the site for years now, and most of my happiest (and successful) kitchen stories are because of your recipes!
Excellent news. I promptly left your blog to place my order on Amazon! I’m good to go. Warm wishes from Athens, Georgia.
Love your site and recipes. You are my favorite on Flipboard! Pre-ordering now!
WOOHOO!!!! I’m so excited. Just ordered your book from the Book Depository …. freight to Australia is a killer and they deliver freight free. Can’t wait to get the book and find some new favourite ‘signature’ dishes. There’ll be quite a few pages all smudgy from frequent use I’m sure!!! I got all teary when I saw the cover – how silly, lol. Well done Deb :-)
Another vote for Ottawa! It’s the nation’s capital after all….
Holy moly that looks so good! I really want this for breakfast now. Congratulations on the book! I’ll be pre-ordering it as soon as it becomes available in the UK!
Congrats! I love your blog. It’s on my birthday list…and I better get it! ;) (I’m pretty sure my husband already pre-ordered it!
Congratulations, Deb! This first little peak is gorgeous! I can’t wait to dive into the whole thing this fall. We’re doing a book with Appetite right now so I will definitely campaign for a Canadian leg of your tour. They may be slightly annoyed that you’ve planted the notion of a stay-open spine in my head now – am obsessed! In any case we’ll feature the book on our site.
Please come to Toronto! I’ve been following your blog for years and your recipes are the ones that are a success every time without fail. Such an inspiration :) I’m so happy your book is done, it will be incredible!
Congratulations Deb! Your’s was the first cooking blog I started to follow and all because of your beautiful photography…now I am a full-blown foodie! Wishing you much continued success.
I cannot wait to get my copy of this cookbook! I love love love your site – been obessively reading and rushing out to try the recipes since the ivillage days. I’m sure this book will be ahhh-may-zing! Congrats on being published! Is it too early to say I can’t wait for the next one?
Just convinced my oh so wonderful hubby to pre-order it for me. Though its not like he doesn’t enjoy your recipes as much as I do ;) Love your food, love your style, and already love the book! THANK YOU
So, I know I’m incredibly late to the punch in saying this (though I pre-ordered in February so I think it evens out!) but I’m so, so happy for you.
Hope you do the Union Square Barnes & Noble during your book tour!
Congratulations, Deb! How very exciting. I’m looking forward to getting a hold of your cookbook this fall!
Congrats!
Deb, you have the knack for bringing “delicious” to life! There is definitely a place on my cookbook shelf awaiting the arrival of your book. Congratulations!!
Your French toast looks so good! I love these kind of recipes. And congratulations to your book, stunning photo. Looking forward to reading your book.
Can not wait to get your cookbook! How fantastic!!!
I have been reading your blog for a lot longer than even I realised, have recommended it to a load of people and have used many recipes and tips and tricks over the years, just ordered the book on Amazon and cannot wait for it to make it’s way over to me in Dublin, Ireland, THANK YOU – for putting the metric weights on! (one of the reasons why I love your recipes is that I don’t have to mess about with cups because I learned with a scales from when I was a tiny girl “helping” my mother make tarts. You are brilliant. Well done. Roll on November when I am hoping my book will arrive!
Did the SK logo ever make it into any cover ideas? I thought for sure it would be present somewhere. For all I know it’s maybe still being incorporated somehow (spine, maybe?), but I’m curious to know if it was a conscience decision or something that never came up. Congrats again, still very excited for October!
Congratulations on the book! You are one of my most favorite resources for recipes, I absolutely trust every recipe you suggest. I cannot wait for the book, I already pre-ordered it.
Thank you for all of your hard work and for feeding us!
Hope you make a trip out to San Francisco! I’ll definitely be there!
Michelle
Just ordered it – hardcover and digital versions! Congrats!! Hope this gets you on House Hunters International looking for your gorgeous vacation home wherever the heck you want it. Thank you for your blog and your effort and your humor.
Sorry to leave such a pernickety comment on such an awesome post (I left a much nicer one at 646 thanking you for the awesome weights and measurements!) but I think “Since then, I have baked French toast in a casserole dish and never looked.” should say “never looked back”?
Well done on finishing the book I recently helped out testing and shooting for a cookbook never realized how much work and time was involved. Can’t wait to get my hands on the book I hope to see it available across the Atlantic here in Ireland sometime soon in the meantime i’ll order it on Amazon thank God for modern technology :)
So excited for you with this book!
I made this french toast casserole twice this week (lots of entertaining) and I highly recommend soaking overnight. it’s amazing overnight. In the morning, I add a splash of milk and one more egg just to wake it up and it’s delicious.
I swear, most of my favorite recipes I make over and over or pass along to friends are your’s. I’m so looking forward to my copy of your book!
WOOOOO HOOO! I have been waiting for what seems like forever to hear you say those words.
Congrats on the book! I’m a long time follower and have been patiently waiting for the book, this morning I preordered it AND made this cinnamon french toast. As a taste of whats to come for the book, I’m excited, because as expected it came out perfectly!
I woke up with a little too much energy this morning… found this recipe, went to town for bread, and timed it so that my fiancée woke up to the smell of baking cinnamon sugar. As a result I also ordered the book. Your instructions are great… poached an egg on the first shot a few weeks ago via your instruction.
First, congrats on your book! I’ve made your apple pie cookies before and they were a hit! :)
Second, I made this french toast breakfast this morning and well…2 1/2 hours later and the top toast is hard as a rock and the bottom is a soaking egg mess. I don’t know what happened! I followed all of your directions but am now very hungry 2 1/2 hours later. :( Did you use a thick bread by chance? Just trying to figure out what might have happened with mine.
Even though I’m disappointed this morning with how things turned out, it will not stop me from trying your other recipes. We all have flops in the kitchen and I guess today was mine. Guess I will find something else for breakfast, errr, I mean lunch now I guess…
Hi Kate — Oh no! I used Wonderbread. Seriously. I needed white bread and that’s what the corner store had. So, not very thick.
Jenny — It is missing a word and thank you! The other day, I was reading this on my phone and saw the typo and was all “gah, ugh!” and ran to the computer to edit it and became distracted by responding to comments and then read the post THREE times and couldn’t find the typo again. It drove me crazy. This was it. Thank you.
Giovani — I almost want to hide your comment from my publishers because they wanted the logo on the cover and I was like NOOO, EWW and they were like “but it’s your logo! People will know it!” and I was like “It’s not pretty, it has nothing to do with the book,” etc. Obviously, this was a very mature conversation. I did win on the cover but I think it might show up on the spine.
Natasha — Just use two eggs. You can always go up a little with French toast.
Deb – congrats on the cookbook FINALLY being done!! Can’t wait to see it and cook from it. The lay-flat binding is something that every single cookbook author should do and most do not. Maybe they never use cookbooks? I often end up ruining the spine out of frustration. Thank you for thinking of this small but much appreciated detail.
Pre-order completed! Congratulations, I cannot wait to devour it come October!
Hearty congratulations Deb. Long overdue :) Can’t wait. Get some rest for round 2 – promotion and marketing!
decisions! decisions! decisions! do i order it from the USA and have it shipped to the UK or wait until 2013???
The book looks amazing! And the whole lay-flat binding thing is incredible–I didn’t know that existed, but it is a MUST for cookbooks.
Deb – I am so excited to pick up a copy of your cookbook!! I have been following sk for years and you have helped me – on so many occasions – not only teach myself to cook but impress my friends as well. Thank you for all the delicious moments in the kitchen, entertaining instruction, humor, and inventiveness. Hope to catch you on the tour!
I made this last night and although the taste was nice, my bread didn’t absorb all the custard. I had a 1/2 inch of cooked custard under semi-dry bread. The bread was in the custard overnight and should have ample opportunity to soak it up. Maybe my bread wasn’t dry enough to start?
ORDERED! I can’t wait for the cookbook!! You are THE GO-TO site and my best friend when I’m having company for dinner and want something that people will go “Ooooo… Ahhhhh…” when the see and taste it. I can always count on your easy-to-follow instructions, the beautiful, clear photos and the frank “you might wanna…” tips! You never let me down! Thanks!! ;-)
I just wanted to say that I am a terrible cook. Except, of course, when I use your recipes! Until someone told me about Smitten Kitchen, I would look for recipes online, find things that seemed ridiculously easy to make, and still find a way to mess them up and have most of it go in the trash. Now my friends think that I can actually cook! I never even attempt anyone else’s recipes or anything that I can’t find a recipe for on your site. Recently I have even ventured into baking tarts (making the dough myself and everything), and as long as I follow your simple instructions and check that what I am doing vaguely resembles your gorgeous photos, it always turns out delicious!! I am very excited about the cook book, I have already pre-ordered it and can’t wait until November 5th when it arrives. I am never one for posts, but I had to say thank you so much for making me not afraid of the kitchen!
Yet another super excited & devoted blog reader from Canada! Just pre-ordered on Amazon.ca. Huge congrats, Deb. This must be such a thrill for you. And so, so deserved! I’ll just put my vote in for a stop in Alberta, Canada. Specifically EDMONTON! (I’d drive to Calgary to see you, but we have loads of great independent & chain bookstores here too!) And thank you for the seek peek with the French toast, you’re so good to us!
I am such a fan of your blog, Deb. I can’t even begin to imagine what it would be like reading 775 comments, let alone this one, too – 776. I read your recipes often, but opt out of commenting. This time, I couldn’t resist.
I live in Portland, Oregon and pre-ordered your book – I cannot wait until the day I walk home from work and stop into Powells to pick it up. Of course, I’m sure this will be followed by a trip to the market, and an afternoon in the kitchen.
Thank you for all of your insight on food and people and the world. You’re posts are such a joy to read, and I’m so very excited to add your book to my collection!
Molly B. — I love reading comments. ;) And thank you.
Wow so cool! Congrats and I can’t wait to get a copy!
Metric weights, wonderful! Will you also indicate degrees in Celsius, please?
Thank you,
Stefanie
I am just a bit (read totally) heartbroken that I have to wait till OCTOBER for this cookbook! But it’s pre-ordered so I’ll just check the mailbox everyday hoping it shows up early!
i am a longtime reader and cannot wait to have a copy of this book. the cover is beautiful; not only do i love the picture but also i am impressed by everything from the coloring to the font choice. bravo!
$20.95 as of today. Looks fantastic. Can’t wait to get mine. How did you already get to be #57 in the Amazon Best Seller Rankings when it’s not coming out till October?
This is so great. Can’t believe it’s almost here, I remember the announcement agesss ago. I’m so glad about the lay flat thingy, and that you ensured weights.
So excited and pleased that your book baby has turned out so wonderfully! And may I say AMEN to providing recipes with metric weights, and thank you, thank you, THANK YOU!!!! It is such a thoughtful detail, especially for us bakers who love our kitchen scales. And a picture for every recipe?!? If only every cookbook would do this! I cannot wait. Congratulations, and for goodness’ sake, have a drink to celebrate!
Cannot wait for the book!
Deb,
I’ve followed your blog religiously for a little bit over three years now. I’ve even referred people to it with a guarantee that they won’t be disappointed. Whenever I’m trying to figure out something good to cook, I immediately rush to your website for new ideas. You’ve introduced me to new things I never thought I’d try. You’ve shown me ways to spice up old recipes I never though I’d change. I am absolutely thrilled about your cookbook & I definitely cannot wait until it’s released. Please put Texas on your tour!
Also, I am completely smitten with Jacob! The cutest little boy ever.
I am so stoked to pick up your book. How exciting to be the proud parent of a published book!
Also, I’m sure that in some way you read my thoughts about desiring the perfect baked french toast recipe (I mean that in the least creepy-stalker way possible). Anyhow, The Hubs is going to be so excited to see this on the breakfast table this weekend!
Cheers!
Ash
I made the French toast bake this weekend for a first birthday brunch that we had for our baby. Everyone–including myself loved it and I have never loved French toast before. It had this irresistible carmely nature but was also soft, thank you! I can’t wait to see your book! :)
As an event coordinator at an indie bookstore in the greater Boston area, I can tell you right now that I’ll be writing to your publisher immediately to see if we can get you to come to our store… we’d love to host you! I’m sure your fans in Massachusetts (and New England) would love to meet you. Hope they send you our way!
Deb – I pre-ordered this the second you posted, but am only now commenting! I hope you know how much your food means to our family and friends. I’ve evangelized on your blog for years by now (“Everything you make from it will be the best ____ you’ve ever made and had!”) and I cannot WAIT to get my hands on your book! Thank you so much for sharing with us!!
YAY Deb!! Congratulations on finishing the book! It must feel like another delivery! The cover is stunning, and I’m salivating. I pre-ordered 2 from Amazon, and can’t wait to get mine and my daughter’s! Cheers!
I’ve never commented before – I’ve merely stalked your site for the last four years and have made tons of recipes from it. Your stuff is always a hit at parties, so thank you for making me look so good. :) I CAN’T WAIT TO GET THIS BOOK!! Thank you for putting so much work into it and getting it done! Bravo!
P.S. Come to Cali. Preferably the South San Fran Bay area. K? Thanks!
Congrats Deb! You are my fave blogger ever! Kisses from Bali!!! :)))
I can’t wait until Christmas, when I have an excuse to give a now-preordered copy of this to every cook I know (and hopefully keep a copy for myself, too)! It looks great!
The book is already on our Amazon wishlist!
Really, REALLY late to the pre-order party, but like everyone else (and yes, perhaps YOU, too) I can hardly wait! Congratulations. Huzzah! Way to go girl! You should be so proud of yourself. Writing a cookbook with a newborn, now toddler 2 1/2 year old is an awesome achievement. I bow to your achievement!
I noticed you on amazon the other day :)
the only thing stopping me from pre ordering is i don’t know exactly where i’ll be living in october yet.
I love your blog! I’ve been addicted to it for the past two years and it still never disappoints.
congratulations :)
I so cannot wait to own your book!
Deb, Thank you! I got a complete sentence out of my teenage son! (head nod) ‘I don’t like french toast but I like this’. Usually I just get a head nod or a grunt. Pre ordered your book…can’t wait….thrilled to be able to support your effort after you have given my family so many memorable meals over the years. Hats off to you!
That is a great cover. I just wanted to ask if there is gonna be a version published in Europe. If there is, I would wait for that.
Congrats on the cookbook! What an accomplishment! My Pepperplate is filled with your recipes…will the ebook version allow the ease of moving recipes to Pepperplate like those from your blog?
Congratulations on the book – it looks gorgeous and I’ll have to get my DH to buy me a copy when he’s next in the US.
I made the cinnamon toast french toast as pudding for our Sunday lunch this weekend and my goodness it went down well!
I know this post was up over a week ago, but I only had a chance to see it now as I have a two month old who keeps me pretty bust (but who gave me the BEST Mother’s day gift ever and let me sleep for 6 hours last night!!). Anyway, I’m sooo excited for your book!! It was funny as I was on Amazon.ca looking for a cookbook I could give as a bridal shower gift in a couple of weeks, and I saw your cookbook there! I wish it was coming out earlier as I so would have given the bride-to-be that as a gift! Oh well, I know what my friends and family are going to get for Christmas!!
PLEASE come to Toronto! I’m so excited to meet you and get your book! And bring Jacob too! He’s such a little darling!!
Thank goodness. Now I can smudge the pages of the cookbook instead of the keys of my laptop as I make yet another of your recipes. I’m ordering in advance, but through my local independent bookstore owner.
Congrats lady! I cannot imagine taking on a project as big as a baby(and a cookbook):) All I can say is I am glad you did and I can’t wait to get my copy. I am literally drooling based on the cover alone- now I am really dying to make a tomato tart.
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::Think to self: “Damn, that’s a lot of comments! That’s what I get for not stopping by for a while.”::
I am preordering the book right now. Yours is the first food blogger book I have ever bought. I cannot wait.
It is finally time to post a comment after gleaning from this blog for over a year. Deb, congratulations! Just like Sunshine, this will also be my first blogger book to buy.
Love the cover page Deb! Cannot wait to buy the book — twiddling my thumbs until then :)
So excited!!! I just got a birthday card from my sister-in-law yesterday saying that she pre-ordered your cookbook for me!!
Any reason Chapters/Indigo Canada is no longer doing preorders? I have a GC and I wanted to order this!!!!
Hi missweb — I will email the Canadian publisher and see if they can find out. Thanks.
OMG The cookbook is ready for pre-order?!?!?! I can’t wait!!!!! I was going to save this for my Christmas list, but I’m totally pre-ordering one today! I seriously cannot wait for it to arrive!
Preordered! can’t wait to add it to my collection!
all the best!
esen
Congrat’s to you Deb! I just pre-ordered on Amazon and have to say your name looks awesome on that cover! : ) Sending you happy-new-author wishes from California.
You have no idea how excited I am. Please come to Chicago. I will probably cry when I meet you, and then blame you for at least ten of my pounds…but I’ll also love you and tell you how amazing your site is.
I just wanted to say that your blog is my favorite blog ever! I have read every single post on your blog and I have preordered the book and im am so so excited! Thank you for your awesome recipes and congratulations on finishing the book, the cover is beautiful.
I have been visiting your blog for some years now and just knew it would be a matter of time before I saw a book from you. Congratulations. I look forward to ordering your book. By the way, that’s a unique recipe for French Toast, I must try this recipe.
I went to Amazon to place my pre-order of your spectacular book and hit the daily double with a pre-order of the new Barefoot Contessa book! As I am without a kitchen, laundry room and dining room during our big remodel, I am looking forward to my new updated space for making and sampling more wonderful recipes this fall. I will use this to keep me going as I step over another contractor in my house! I cannot wait!!!!!
The new book looks so amazing!! And all I’ve seen of it is the cover!! Super excited :)
Congratulations on your book..Can’t wait to receive it……..Hope you can you stop in Pittsburgh, PA???
Missweb – you can still order it from chapters/indigo. They used to have two pages where you could pre-order (don’t know why), but they must have realized they had a duplicate and took down one of the pages.
Here’s the URLfor the active page:
http://www.chapters.indigo.ca/books/The-Smitten-Kitchen-Cookbook-Deb-Perelman/9780449015797-item.html?ikwid=smitten+kitchen&ikwsec=Home
Hi Deb, Congrats on the book! Will you possibly be coming to Sacramento, CA? I know it is so close to San Francisco, but it would be so worth it to not have to deal with as many people crammed into a building in an already over-crowded S.F. Promise you’ll think about it….?
I can’t wait!
Bought your book on pre order from Book Depository yippee , counting down the days for it to be sent to me in sunny Sydney Australia!!.. On request my husband is making the french toast for me for Mothers Day this Sunday perfect timing for awesome recipe..Thanks Deb
Smitten Kitchen is a relatively new blog for me, but I have drooled over many recipes and the Apple Sharlotka cake I made was a massive success – I have a feeling the cookbook will be fab.
As a European I’m very glad you’ll be offering metric equivalents for ingredients as well, but will there also be oven temperatures offered in celcius (or at least a conversion chart), and things such as baking dishes sizes too?
Boom! On my Amazon wishlist. CONGRATULATIONS!
Huh – have my oven preheating and promised the kids this for dinner. BUT – My bread slices are way too wide to fit nicely in a 13 by 9 pan. I use Arnold Country White. Will have to cut to fit. Yours will be much prettier, but I hope mine tastes good!
Sharon — I thought I used Arnold Country White for a batch too? Huh. Mostly, I shamelessly used Wonderbread. No harm in trimming the loaf, just a bit, so that it fits. You could also just let them overlap more in the center, since everyone should get some part of a center in their slice.
Congratulations on finishing the book, Deb! I just turned my book in to my publisher for editing. I had 2 MONTHS to write and photograph my book. Not sure which way is better. Both crazy with toddlers around, no? Your cover is stunning. I want to pluck those tomatoes right off the page. Can’t wait to get my copy. Happy Mother’s Day, Deb!
Deb,
1. I CAN’T WAIT for your book tour! Hip hip hooray!
2. This might be my first loaf of white bread but I’ll do it, since you said so.
3. Congratulations on the book. What an accomplishment.
The French Toast is in the oven. As an apartment cook with limited tools I have managed to improvise a fairly sound looking halved version of your recipe. I’m also cooking at altitude (Denver) so this whole bit is going to come out as a surprise. However, it smells Ah-mazing. That is hopefully a good sign. Thanks again for all the recipes. Some of my best evenings of friends and food have involved one of your dishes (or an adaptation there of) as the meals focal point.
Cheers!
Ash
Congratulations on the book! Hard to imagine that the “baby” cooked for 2.5 years until complete – but what an accomplishment. The front cover POPS! Can’t wait to buy it. Have completely enjoyed your blog over the years and you always make interesting and contemporary recipes. Keep up the GREAT job!
I just preordered my copy. Can’t wait!
Making this for my wife this morning for her first mother’s day…it is about to go into the oven, and it looks amazing! Thanks for the great recipe!
As a regular reader/lurker, may I just say “Congratulations!!!!”. So exciting!
Made this for Mother’s day brunch this morning & served with fresh strawberries…simply amazing. I will definitley be making this again!
First of all, congratulations on the new book! I’m looking forward to grabbing my very own copy. Second, I made the baked French toast for a Mother’s Day brunch yesterday and it was a HUGE hit! I hadn’t expected to receive so much praise for that one, but honestly, even my 11 year old nephew said it was the best french toast he’d ever had;). I told them all about your site! Thanks for making me the mother’s day hero!
OK, I would buy it just for the buttery popcorn cookies, since my husband’s work buddies think I am the world’s best cook and I have a reputation to maintain! But, all kidding aside, I love your writing and cook books are so much more than about the food– they’re about the love of the food. But good eats are ok too. Congrats for finishing, you are an inspiration and your little kiddo’s a doll.
Arnold Country has wide slices – it wasn’t even close! I placed them sideways. Still delicious, just not as pretty as yours! Will make this again, just go “low rent” on the bread!
So excited about the book. Love the site. Came today b/c i’m in need of a cookie recipe (and you’re always my first stop) and saw the buttered popcorn one … any chance of that recipe before the book comes out? preferably by this weekend?
So, Deb, what’s next on your list? Congratulations on finishing your book, I don’t know how you did it with a baby, but glad that you did. I look forward to the Aussie edition.
Yay, so looking forward to it!
Pre-ordered today, the next 5 months are gonna be tough… :)
Deb – I’ve been a devoted fan of you blog for years. Of all the food blogs I follow, and there are many, yours is the one that i come back to the most and that I receive the most accolades on as I recreate your inspired recipes over and over again for the people I love. Thank you so much for sharing your recipes and your life with us. I have eagerly awaited the release of this cookbook and will be on the long list of pre-orderers. The teaser recipes sound GREAT! I can’t wait till Oct. 30th! Congratulations on this great accomplishment.
Hi Deb! I usually am a silent reader but I’ll make an exception… Congratulations for finishing your cookbook!!! It seems really nice, as all the recipes and posts on your blog… Can’t wait to be in October to have it… :) And I’m SOOOO happy there is metric weights (as an European, it takes me quite some time to convert spoons and cups in grams…). BRAVO!!
YAY!
Congratulations on all the hard work! I’ve preordered the book – if there is anyone I trust to teach me how to cook, it’s you.
I’m so excited! Thanks for sharing the cover – I love it! xox Maggie
You are my absolute first place to search for food inspiration and my de facto food porn site! Thank you so much for your hard work, selfless sharing, and, now, book of indulgence!
Congratulations on your book!! We love your recipes in this house :) I’m so impressed that you put all new recipes in there, and while caring for a young child…amazing!
I skimmed thru some of your article, but the Recipe Byline caught my eye…..
Cinnamon Toast French Toast
from Smitten Kitchen Cookbook!!!!!!
What a Proud Mama!!!!
LOVE the cover!!
I can’t WAIT to get my copy!!!!!!
I just preordered my copy! I am soooo excited to get it into my grubby little hands. I am about to make your pink lady cake for my daughter’s 5th birthday. The only variation to your recipe is that it will end up looking like a pink flamingo with pink cream cheese frosting! Wish me luck.
Thank you for all the delicious recipes and the originality and yummyness that you bring to each one.
I made this for Mother’s Day brunch. Everyone loved it & I loved that I could prep it the night before. Thanks for this new favorite!
Deb, I am such a mega fan of yours and your darling family! I had been unable to visit the site for several days and so today I see this fantastic news, pictures, and recipes! Love you girl, congratulations!
Pre-ordered! :) (What, we have to wait until October?)
Totally off topic, but god I love your print pages. They are simple and clean and easy, no one else does it better :)
Also, I’ve now officially ordered the book, cannot wait for October!!!
hi deb!
i’ve discovered your site not long ago, just a few months now really, and i really love reading it – and taking advantage of your kind sharing ;)
really happy for you, with your book, and i pre-ordered it too, though, as I live in Brazil, i’m sure it will not be here until mid-november. well, before christmas, good enough. but really, these backcover cookies… UUUH soooo want to try them.
about french toast, a question: i intend to try it in a few days, using the extra amount of a bread i baked yesterday. my recipe resulted in four biiig breads, and i am sure i won’t be able to eat it all before it gets old. you think it will work just as delicious if it’s a different kind of bread? it has a not-so-hard crust, and it’s inside is really soft… and it is not wholegrain or anything.
sorry ’bout the not so perfect english, hope you understand me well.
all the best,
and thank you for all your work, it really nourishes me, in many aspects.
That cover looks amazing! I’ve never wanted a cookbook so badly! However, I can wait because I’m about to remodel my kitchen and so, be kitchenless for a month. Except it hasn’t started yet. Because I have little hope in quick remodeling, I figure I’ll actually have a working kitchen by the time your book comes out. In the meantime, thank you for having such amazing sounding recipes and delightful photos for me to be inspired by!
Gorgeous cover Deb, can’t wait. The most amazing creations come from pregnant women, and I’m not just talking about our beautiful bubs. Congratulations!
Your book looks amazing! I made this french toast this weekend for some visitors that came to watch my daughters’ dance recital and it was a big hit! It made a hectic weekend a little less hectic because I wasn’t slaving over the stove. We served it with some fresh berries and maple syrup. YUM!
I can’t even imagine how excited you must be, and we are all excited right there with you! All of your hard work and dedication (and love for yummy-ness) is totally paying off. Thanks for being among us!
Belated congratulations! How rewarding to see your hard work and passion pay off.
Also: come to Iowa City, IA! Specifically, Prairie Lights bookstore. We love a good author (only U.S. UNESCO-named City of Literature!) and when that combines with food… mmm. (We love our slow food and farmers’ markets.) I should say, I don’t work for any of those things, though.
Okay, shameless plug over. Relax and then have a great time on the book tour!
First of all, congratulations on your book! I can’t wait to get my hands on a copy. Secondly, my hubby made this French toast on mothers day, and we’ve had it 3 times since then. Quite possibly the best breakfast food I have ever had!
Just ordered! I am working my way through all the recipes on this site it seems, and I can’t wait for the cookbook!
Deb,
Congratulations to you. I stumbled onto your site almost 1 year ago through google, trying to understand what the fuss was over this this thing called “red velvet”. I’ve been hooked since. I love your commentary, the tips from your readers are amazing, and the photos you take are lovely. I really hope you do come to Canada (Toronto) so I can get my book signed ;).
Following along and bearing witness to the birth of this cookbook has me super excited. I feel like you’re our “Justin Bieber”!
Nat — Thank you! Still very early in the tour planning stages but I think I can say with certainty that Toronto in on the schedule! And maybe even for a couple days. Can’t wait to meet. :)
I stumbled across your blog about a year ago after searching for a fun dessert recipe. I’ve loved coming back ever since. I can’t wait for your cookbook and am particularly intrigued by the binding. (Cookbooks that always lie flat are amazing!) I hope you’re coming to Minneapolis!
Gorgeous photography! Many congrats!!!
I just made your toast dish for my husband for Father’s Day this morning! He’s a big “foodie” – He LOVED it! It was a huge hit!! Thanks for sharing!
Hey Deb, I’ve never written on here, but I love your blog and read religiously. Just bought your book on Amazon. Congratulations and keep it up! xo
Hi! How many people does the French toast serve? Planning to drown it in maple syrup for a Canada Day brunch this weekend!
Usually 8 quite generously or 10 if there are other things being served. The picture up top is a 1/10th serving.
Just wondering what difference it will make if I substitute 2% milk? I don’t have whole milk on hand and I was hoping to make this in the morning without having to go to the store!
Susan — It should be just fine.
Preorder: Check
So excited!
I just stumbled across this recipe and it looked so good but was very disappointed after trying it. I cooked it 20 minutes longer than what you said and the bread was still soggy. Sorry but didn’t like it.
I’m going to be in New York the day that your cookbook comes out. Given that I associate you/Smitten Kitchen with New York, I can’t think of a better souvenir from the trip :) (Now, to wait and hear word of a public book launch on the 30th, itself…)
Hi Kaitlin — Wonderful! There will be a public book launch in NYC that evening but we’re still figuring out the details. I will share a book tour events/schedule after Labor Day, most likely.
Hi Deb! Did the question of pre-ordering books vs. purchasing them in the store during a signing ever get settled? I would like to pre-order, but don’t want to miss out on a chance to have you sign it (come to San Francisco!).
OMG Deb I am so excited about your cook book I cannot wait my mouth is watering in anticipation! Please come to Chesapeake VA for a signing it would be freaking awesome! Keep us updated on the preorder vs buy at possible signing location question. :::::I am so excited for youuuuuu:::::!!!!!!!!!!!!
Hi Deb,
Long time Australian lurker, finally coming out of the woodwork to ask what the difference will be in the Aus/UK edition of your book? Will oven temp. be in C and ingredients ‘renamed’ (i.e. icing sugar instead of confectioners etc)? I am keen to get my hands on your book, but I’m wondering if it isn’t prudent for me to wait until someone else has done all the tricky converting for me!
Thanks for this blog, it makes my day every time you update!
Lilla — In both the U.S./UK editions, there will be weights in cups and grams and some ounces. The UK/Aus edition will have additional edits will put things UK English and make further adjustments (Celsius, etc.) that will make it feel like a UK cookbook.
I just preordered my copy and can’t wait to receive it! Oct 31st is my birthday, so this will be “happy birthday to me”!! Thanks so much, Deb :)
I just preordered your book and can’t wait to receive it! It will be here just in time for what I call cooking season (when the kids’ fall sports end and I can hunker down in the kitchen on the weekend).
Congratulations! I really want to get the book for my mom :) it sounds like its going to be amazing!!
I just have a question: Will we be able to buy them in store or just online?
NA — Thank you. The book should be available in just about every bookstore.
I just preordered your book, and now I’m on official countdown until Oct. 30. It’s a bit embarrassing, but I feel almost as if I’m a tween awaiting the next Harry Potter book.
I made the Cinammon Toast French Toast for a baby shower today and it came out great! I will definitely be making this again :)
Just made the French toast and my husband LOVES IT! Can’t wait to order your cookbook! Thank you!
Yum! I made this last night and it turned out great! Also, love, love, love the new cookbook. It was WEIRD not being able to read comments though ;) I second the idea to start a comment area for cookbook recipes!
Please please tell us what temperature one needs to make the french toast!! I can’t believe no one posted that question, so no one here has actually made it. We have the the temperature to make the toast but not the final product. Please post!!
Thank you
Patricia
Patricia – it’s 375, it says so down a bit in the recipe!
Does this freeze well? Thanks!
Anna, I am wondering the same thing! Did you try making ahead and freezing?
Hi everyone!
So this morning I made this french toast recipe because it just looked too good! I think maybe I didn’t let it set long enough because the bottom turned out super custardy, while the top got a nice crispy. In the pictures it seems as though no one has this bottom-of-the-dish-custard problem that I ran into. Should I just put in less milk? Thoughts?
Thanks!
Hi Deb,
I figured this was the best place to write you although this post was awhile ago. I made this french toast yesterday for my sister’s Hannukah party and it was a huge hit. I used texas toast though and it was delic.
I made the french toast though from your book (although it’s the same thing essentially but I’m determined to make almost everything from “the book”)
It was amazing to meet you last week in Montclair. I’m still beaming from it.
You were so gracious to everyone, spending time to talk with everyone who adores you.
Of course you can’t remember every convo you had with your fans, but I repeated your comment about making the mini meatloaves for my husband out of spite to everyone. (i’m a baker generally and he rather me make real food LOL)
Oh, so I guess you changed the cover before it went to print? Because that’s the cover on Amazon.com, but not on a more recent post of yours. This is also the cover in the iBookstore.
My cinnamon toast burned on the bottom! What did I do wrong? Is it my oven (which is new and I’m still adjusting to)? Or could it be something else? Thanks!
Even in Australia — It might have overbaked. That said, some types of baking pans, such as glass ones, will scorch baked goods faster. If using glass, you might benefit from reducing the baking temperature by 25 degrees next time.
Hello Deb …
Because I love reading comments, I will typically add my own. I received your book for Christmas (my husband is cooking blog follower, a bit of role reversal!) – I love reading cook books. We made this recipe this morning.
One substitute (no eye rolling please) as we are avoid dairy for family meals as one of my four children has issues with dairy – used almond milk (egg nog flavoured as that is what was open) instead. Turned out great – normally I am a fast order cook with pancakes/french toast/waffles and get the remnants when everyone has already cleared the table – not with the baked, and all enjoyed a family Saturday breakfast together.
Can’t wait to move on to the next recipe. [My vote is the cauliflower pasta but am worried the children may revolt!]
Hi! I received your cookbook for a Christmas gift and it’s beautiful! I couldn’t wait to try my first recipe and made the cinnamon french toast this morning. Did I read this wrong? Do you use 16 pieces of bread, cut in half to make 32 pieces or 16 half slices? My french toast was hard on top and a soggy mess on the bottom and in between slices and I baked for 20 minutes longer than the recipe called for. Was there not enough room for the bread to cook because I used 32 half slices?
Thank you for your help. I’d love to try this again.
I use a one-pound loaf of standard white sandwich bread, which usually has 16 slices in it. (I used Wonder Bread for reference. If your bread is skinnier, and thus has more slices, just default to the whole loaf/weight suggestion.) Only two slices are cut in half horizontally, the rest are left whole and fanned out in the casserole dish. The halved slices are used at the beginning and end of each row, so that the first and last square of the French toast are only one slice thick. It adds another layer and pretties up the dish.
If you find yours is baking too fast before the center sets, you can use foil on top for half or three-quarters of the baking time. (Some ovens just brown things more robustly than others.)
Good luck!
Hi Deb,
The Popcorn Cookies were a big hit at home and work! Two minor differences that worked for me: (1) when making the popcorn, it took a lot less time to pop than 5 – 7 minutes from when the kernels began to pop – you wrote “about 5 to 7 minutes in total” which should have clued me that “total” meant “total for all steps to pop the popcorn” not just from when the kernels began to pop – I burned the first two batches; and (2) I had to smush down the mounds of uncooked dough on the baking sheet so they would be flat and not just cook as little mounds – I just used the bottom of a drinking glass and it worked fine. Even after losing the first six cookies to the test batch of baking (and finding they didn’t spread out but just cooked in a mound), I got about 30 cookies rather than 24 cookies. Maybe I made mine too small, but they looked like the photos and were delicious! This is my third Smitten Kitchen recipe in a week and they’ve all been great and worked really well. Thanks!
Hi Deb,
Deliciousness!! Thank you!
I made it twice already, with great results with old whole wheat challa bread I had around. Another batch is in the oven with store-bought Challa bread, They will probably like it more than the first two because it’s softer.
Thanks again, keep em coming!
p.s. your book is awesome, and we enjoyed meeting you in Darien.
Am loving the book. My husband got it as a surprise gift for Christmas. Surprise, because I though I hadn’t hinted at all that I would have liked it. I just did a review on my blog, if you want to check it out:
http://lifecomposing.wordpress.com/2013/01/28/an-affair-to-remember/
Thanks for cooking and writing!
Love the cookbook, but have a question about the chicken and egg salad toasts. In step one, you cook the eggs. Then they are never heard from again. I’m assuming they are chopped and added to the aioli with the chicken, but it doesn’t actually say to do that.
It says to “combine [the aioli] with the chopped chicken, fennel, fennel fronds, and chives” but the hard cooked eggs aren’t mentioned. Unless I’m missing something?
Sarah — Yikes, that is an error. You should mix in chopped hard-boiled egg with the chicken and other ingredients.
Gingerbread Dutch Spice Baby was delicious! How can I keep (several) warm without destroying the texture for a number of people (8)? Thank you for taking the time to read this. Much appreciation.
judith — Tricky! They really are best right out of the oven. However, I have definitely cut a big one into wedges, while baking the next one, so everyone can have a serving as each comes out. You can always make a large batch of the batter and keep baking it off as needed.
Blizzard is coming! No work no school, going to make this now and pop it int the oven when the boys wake up.
I made this from your cookbook for my anniversary breakfast with my man, and loved it. I have since adapted it for just one person by starting off as normal, and then making a normal French toast batter, dipping the cinnamon-sugared bread into it, and then frying it in a pan. It’s a bit of a cheat, but it still tastes delicious on those mornings when I’m craving it but am pressed for time.
Hi.
Just bought your cookbook the other day, because it kept waving at me from the local bookshop, and my second batch of popcorn cookies are the oven right now. the are delicious, and you are marvellous, and – since you clearly didn’t just eat the batter when you were making them – far more restrained than I am. Can’t wait to work my way through the rest of the recipes; love this book already!
Thank you x
I made this recipe from the cookbook this morning and I must say it didn’t turn out very well! Like other reviewers have mentioned the bottom is a soggy, custardy mess. I even hiked up the temp to 400 and baked another 20 mins.
The recipe says you can either let the custard and bread soak overnight, or for 15 mins – I think that may be where the issue lies. I let mine soak for about 20 mins, but I have a feeling that soaking overnight (I would think with all slices on an even keel), then carefully arraigning in the dish to bake, may prevent the super soggy bottom since the custard would be evenly absorbed into the bread. As it was, it turned out nice and crisp on the top and pretty darn yucky on the bottom.
If I make it again, I will try that method and update!
I found it to be very soggy to which even baking it for much longer didn’t resolve. I follow directions to the T so i adapted it and found it to be perfectly perfect. I reduced the milk by one cup and added an egg. It works for us and I do hope for you as well. Merry Christmas!
I’ve made this recipe twice this month.
I made one version with plain almond milk, as I was a guest at the home of someone who can’t drink cow’s milk (butter is okay). They didn’t have enough vanilla so I used 1 1/2 teaspoons vanilla and 1/2 teaspoon orange extract. It was great. I soaked it overnight and added about 20 minutes to the cooking time. I might try this version again and add in orange zest, too.
The second version was also excellent. I made it as written except only had 2% milk. I also added about 20 minutes to the cooking time.
This recipe will probably replace our Christmas morning cinnamon rolls. It’s just as decadent but takes less preparation time, which is a holiday win! I also was able to whip it up as a guest in two different homes, and since the ingredients are so common, the only thing I had to pick up was the bread.
Also, I know I’m behind the times but I have a hunch I’m getting the SK cookbook for Christmas – hooray!
I’ve made this a couple of times and wanted to comment as I discovered today that the recipe is here and not just in my cookbook. :) I’ve had trouble both times with this recipe. The first time I blamed it on user error: I used a wider piece of bread and had to cut pieces to make it fit. But this time I followed it closely, and…I found that the top of the bread got toasty/crunchy/almost burned while the bottom was custardy. I was hoping to see if anyone had a solution here; I’ll keep looking. I *want* this to work!
Hello! Question for you:
Do you think leaving it in the fridge for 2 nights & 2 whole days would be too long before baking? Specifically – making Friday night for Monday breakfast.
Thank you!
Esther
Esther — It should probably be okay but will probably be extra custardy (the bread almost broken down) by the time you bake it. It will be best if your eggs and milk are super-fresh.
great recipe for a crowd. I melt the butter and then brush it on the bread, otherwise the butter just tears the bread. I take the buttered side and press it into a plate of cinnamon sugar for maximum sugar coverage. Also, for anyone else who uses cinnamon sugar a lot, check out the king arthur cinnamon sugar.
this was a huge hit at the breakfast table this morning with my partner and our kids, as well as some visitors. thank you for making my last day at home with my family before the school year starts and i am back to work extra special.
Like others I had a large amount of milk/egg mix pooled in the bottom and not soaked up into the toast after sitting in the fridge overnight when I made this yesterday. I use a pyrex pan and find I have to bake your breakfast dishes longer than the recipe states. I also covered it for a while for good measure. Good thing I made half the recipe! I scarfed it down despite the eggy bits on the bottom.
I’ve made this three or four times, most recently today to announce my bun in the oven (served with blueberries and bananas as it’s a boy). Every time it is completely inhaled by the lucky recipients. I’ve learned toasting a little longer to get a nice golden brown and dry the bread out more is the ticket…it soaks up more of the custard! Overnight also seems to be best to get it all to absorb. Because I’m providing to work generally, mine gets sliced into 16 to make it go as far as possible. Thanks for this and the book as a whole!
What does it mean to “fan 7 more slices”??
You want to arrange them slightly overlapped down the pan. The photos are hopefully a more helpful guide.
Hi Deb, I have a question about the french toast. According to the recipe: “Spread each slice of bread with 1 teaspoon of butter, then sprinkle each slice with one teaspoon of the cinnamon-sugar mixture”. However:
1. 1 stick of butter is 8 teaspoons and there are 16 slices of bread. Do we actually use 1/2 tsp of butter rather than 1 tsp for each slice?
2. The sugar-cinnamon mixture will be approximately 24 tsp of sugar + 3 tsp of cinnamon = 27 tsp. If we sprinkle each slice with one tsp of mixture, there would be plenty of sugar-cinnamon mixture left. Did I misunderstand anything here?
Thanks for your help!
Hi Grace — 1. Yes, it is a pretty small amount, but it adds up well at the end of the dish. You can of course use 1 full teaspoon for each slice, it would be deliciously rich, but I had a fear it would alienate a lot of home cooks to suggest 2 sticks of butter for one French toast casserole. Plus, it’s quite delicious as printed. 2. Yes, you’ll have extra, I figure that nobody would be too precise about this. Plus, you can sprinkle the extra over the top before you bake it, if you desire. Hope you enjoy it!
I mixed my leftover cinnamon-sugar mix with my fresh berries and let them sit for awhile before serving with the French toast. That small little touch added so much!
I’m thinking about making it this weekend. Do we butter both sides of the bread or just the side that we put up?
Duh! I’m rereading the directions.”Each”, I didn’t see that the first (or the second!) time! Thanks.
I love French toast and I have been looking for a recipe that is a little different. Thanks for the great recipe. And congrats on the book!
This French toast looks fabulous! Question – I am making a quiche that cooks at 400′ for one hour, and this delicious looking French toast that cooks at 450′ for 30 mins. Can you recommend a way to combine these two at a temp that will work for both? Thank you so much!
Anne — You can bake this at 400, it might just take a little longer. French toast casseroles are more forgiving and flexible than quiche.
Good ideas . Speaking of which , people need a IRS W-3 , my wife discovered a template form here w3 form 2012.
O________O. U almost have a 1000 comments on this post!!!! I was scrolling and scrolling and scrolling… Lolz. Wow ppl love French toast. ;3
Anywho, wanted to share some KUDOS ! Another success ~ and a simple Mod of the recipe.
I halved the proportions, as we had 1/2 a loaf of Challah. Put in only 1 tbsp of sugar blended into the egg/milk mix. Used Cashew milk! ( as that is what my mother in law had, which is also sweeter than regular milk), then proceeded as usual ~ pan, butter, sizzle sizzle. Delish.
My mom in law frumped a little that she ALSO makes a good French toast, and doesn’t go through the trouble of drying out the bread (left it out over night ;3. ), but she approved after a bite! I love that trick. Brilliant ~~~~ I still had extra goop, so I dried out two normal bread toasts, let them soak, dusted one side with cinnamon+sugar before cooking. Mm.. Good.
Thanks again Deb~~~~~~ <3
I got confused about the temperature to bake the assembled dish… after toasting the bread, the recipe notes to turn the oven down to 375, so I guessed that was the temperature to bake the full dish for 30 min. However I noticed comments 929/930 seem to indicate it should bake at 450. I realize it will get done (eventually!) either way, but which is the intended temperature? Thank you!
emmy — The 450 is just for the cinnamon toast. 375 for baking the casserole.
Thank you!
I know you make the toast at 450º, but do you bake it at that temp, too?
No, you are to turn the oven down to 375 (end of first paragraph of instructions).
This is the first recipe of many that I have made from Smitten Kitchen that didn’t turn out. What a disappointing Christmas breakfast we had this year. Not sure what really went wrong – maybe the bread was toasted slightly too much and didn’t soak up enough of the liquid?
I found that putting all the bread flat as possible during the soaking period helped a lot, and tilting the pan at different angles over the course of a few hours helps distribute the custard better…and I leave it soak overnight, then pull it out for half an hour or so in the morning to let it soak up some more and get rid of the fridge chill.
I have to agree with a previous poster on the amount of liquid left in the bottom of the pan after cooking. Additionally, the texture of the bread from the bottom to the top of the dish was pretty inconsistent, with the top coming out extremely hard and crunchy, and the bottom coming out soggy. I think the amount of milk could be reduced by half or even more than that.
See my precious reply to Grove1028. I’ve made this a few times quite successfully. I have a ton of bread pudding experience so I could tell the liquid would be a problem without some attempts to redistribute the custard better and longer.
Hey LP ! Can you tell us your exact steps to make the french toast recipe work? Thank you !
Hi there! I had a lot of success soaking the toast overnight, lying flat. It absorbed almost all of
the liquid. You could also pour some of it off, as well, or use more bread next time. I have found that 1lb thickly sliced Pullman loaf makes it perfectly. It’s 12 thick slices of Pullman bread and it’s the most creamy/custardy French toast I’ve ever had. Sorry for the delay in response.
I agree with previous commenters. This recipe did not turn out. However, I made changes that may have impacted it. I used whole wheat bread and halved the recipe. I do not recommend whole wheat bread, and if you half the recipe, beware.
I made something similar this morning using the egg to milk ratio from another baked french toast recipe on this site. That’s 3 whole eggs to 3 cups milk. I did not toast the bread, I simply brushed with melted butter. After adding the custard, I splashed (sorry word escapes me) more melted butter on top and sprinkled with raw sugar. I didn’t get the sogginess and the crunchy top was the best.
So I did exactly what someone else warned against: I halved the recipe and used whole wheat bread. (In my defense, I read their comment after the dish was in the oven.) On first glance, it appeared I ran into the same problems they did, namely an overly hard top and soggy bottom. However, after it had set for a good 30 minutes, the top had softened, some of the liquid seemed to disperse through the bread, and the textural contrast between the crispy top and soft underneath was perfect. So I would happily make this again, with whole wheat bread, and maybe shave 5 minutes off the baking time just to make sure it doesn’t get overly brown.
I have had the recipe bookmarked for years and have finally got around to making it. I’m wondering if anyone else had a hard time fitting the bread slices into the pan? I think the size of loaf you use is important and should be noted for future makers.
In the oven right now, with only thirty minutes to go. A lot of things went wrong in the making of this (did not have aluminium foil in the house, lost my key, my tray was too small, egg yolks hardened in the cold custard, etc.) but I still went and did it anyway. Remembering what the commenters said, I tried to take out the custard from the tray to make it less soggy.
Ten minutes in, I touched one slice of bread while in the oven and I found the distribution of liquid to be quite uneven: the bottom is squishy and soggy, the top is crunchy, there’s liquid bubbling up at bottom as well.
Twenty minutes in, that same slice was less soggy at the bottom, bouncier, there were less bubbles too and a few burnt custard spots at the bottom (negligible). I set the timer to be on 25 minutes but I might do 30 if it’s not fully cooked.
At the 25 minute mark, I took it out and realized half of the toasts were soggy so I decided to put it back in the oven for 5 minutes more.
5 minutes later we were famished so we are but that casserole was disappointingly half crusty half soggy (with the crusty part being the yummiest).
If anyone has any advice to make it better, I’d be happy to hear it !
This looks amazing! I’m wanting to make this and serve to a large brunch the morning after our daughters wedding. Can it be made a week in advance and frozen?
I’ve had a lot of success with this recipe by laying the bread flat in another dish while it soaks up the custard. I also usually let it sit overnight and I really love using thick cut Pullman bread (a la your lemon blueberry bread & butter pudding). If there’s much custard left in the dish I’ll rotate the bread so it all gets really soggy, then pour off any excess prior to baking. With thick bread tho, I usually don’t need to. I think using thin sliced bread it might help to use an extra half pounded bread.
Last week I made a really mediocre batch of dried out cornbread. I decided to convert it into this recipe. Ohmygod I’m sooooo making it with cornbread again. it gets fragile so I had to spoon the custard over it rather than rearranging slices to help it absorb. But other than that it was fantastic. I think I’ll next try this recipe with brioche or Hawaiian bread.
Made this for brunch yesterday and it was a huge it! In my opinion is satisfies both camps – those who like the toast crunchy and those who prefer it a bit on the soggy side. I used Arnold’s Farm house white bread (CI recommended white bread) and let the bread toast until it was looking caramelized. I let it sit overnight in the frig and it cooked perfectly in 30mins. I had 17 people for brunch and we had a very small scoop leftover. I will make this again for sure!
Would swapping out the milk for buttermilk be workable?
Can this be made ahead and frozen? Baked or unbaked? Or parbaked?
Love your recipe and all the pictures that come on my computer. Today I am looking at the cinnamon French toast and I have to try it. I am French and I found a similar recipe from a French chef and it was unbelievable good. But now I have to try yours. The French recipe does not have cinnamon but after being in the USA for 20 years I love cinnamon. Thank you so much. What a pleasure to look at your web.
can you prepare this the night before or even freeze it. please comment to my email not computer smart thank you
Yes, you can soak it in the fridge overnight before baking it. I haven’t frozen it but I bet you could, once baked.
I’ve been wanting to make this recipe since the book came out; finally had the opportunity to make it this weekend! The adjustments I made were: 1. Used half the amount of butter, 2. Decreased the sugar amount to 75 grams, and 3. Made 5/6 custard recipe (2.5 cups milk to 5 eggs). After reading previous comments of crunchy tops vs soggy bottoms as well as LP’s advice, I soaked the bread slices flat, let the custard absorb completely in ~5 minutes, then fanned the (now soft) slices in the baking dish. After baking for ~10 minutes, I covered the pan with foil and resumed baking. I removed the foil for the last 5 minutes so the top could crisp to my preference. No soggy bottoms for me! This recipe/method definitely beats frying each piece of French toast on the stove; will be making this again!
I made this for a brunch with my mum and aunt and we all loved it.
I didn’t experience the issue a lot of other people did where it was soggy, but I think that may be because I very quickly dipped each piece of toast in the milk/egg mix before layering it in the pan (I saw this done on another recipe). I tipped the leftover milk/egg mix over the casserole, and it was soaked up within minutes.
Made with fruit bread (because that’s what I had in the freezer), and cinnamon sugar made with brown sugar (and spread on bread more than sprinkled), this recipe is definitely being saved for when I have visitors for breakfast/brunch!
Tonight I made this for our family’s weekly breakfast for dinner tradition. I even made a gluten-free (Udi’s), dairy-free (oat milk and earth balance butter) version for myself. It still turned out beautifully for me which was such a fun change from my normal!
Had a bunch of old bread sitting around so I figured might as well bathe it in sugar, cinnamon, and custard. I made it with whole wheat bread and prepped the night before. After reading other reviews, I took it out an hour before I baked it and actually basted the top with the custard that was still heavily pooled at the bottom. Added the extra cinnamon/sugar right before baking. As I hoped, came out gooey and custardy on the bottom with a sugary crunch on top. Had to stop my pregnant self from eating half the pan.
Worked perfectly for me, pretty much as written. Minor changes: only two of us, so I reduced in thirds to 1 cup milk, 2 eggs. Used 6 slices of cinnamon raisin bread that had been languishing in freezer. Let soak for 15 minutes. Baked 28 minutes in an 8 x 8 pyrex and it was perfect. Puffy, brown, custardy, crunchy in some places. Served with yogurt and berries. We ate it all!
Im confused on what to do with the half slices.
You say to cut 2 toast in half, so that gives you 4 halves, but then when its time to arrange you only mention 2 halves i believe.
I dont get it, can u draw something for me please? Or explain better? I read it in ur book but its more confusing🤣
You can see it in the 6th and 7th photos here. You want to begin and end each row with a half slice of bread. There are two rows, hence four halves. I do this so they fit in a more even layer, otherwise the end slices are the thinnest.
Deb! I’ve made this many times before and it’s always a hit. My question for you: We have family coming to stay with our son for a weekend while my husband and I take (our first!) overnight trip. I’m putting together a list of make ahead items to have in the fridge so all their meals are covered. I’ve only ever let this sit overnight. Do you think it would turn to mush if I made it Saturday morning for them to heat and eat Sunday morning? Any ideas on how best to prep if so? Would you recommend keeping them separate instead?
Deb! I’ve made this so many times and it is ALWAYS a hit! I do have a question for you, though. We have family coming to stay for a weekend to allow my husband and I our FIRST night away from our 3 year old. I’m planning to stock the fridge with ready to bake food stuffs and was wondering what you’d recommend when it comes to prep for this bad boy? Is about 24 hours too long to let the custard sit with the bread? Is there a way to prep them separately then have them combine the night before? Can I bake it a day ahead and let them heat it when it’s ready to eat? Any other recommendation?
ugh, sorry about the duplicate comment. I got an error when attempting to post that first one and just realized it actually went through.
I want to make this for a brunch for my family but I also need the oven to cook something else. Can I make the french toast casserole then reheat the cut squares in the toaster oven when I’m ready to serve them for brunch?
Absolutely
Can I make this a few days ahead (like today) and freeze to bake on Christmas morning?
Yes, it should be fine.
Oh, squeeeee! I was going to ask for this for Christmas,
This turned out delicious. I used about 3/4 of a loaf of Pepperidge farm white sandwich bread- not the thin sliced variety- and 3/4 of the custard. Did not use all of the cinnamon sugar. I let it soak overnight, and it was nice and custardy in the morning. After reading the comments I was careful to make sure to pour the custard over each piece.
Wow! This is an absolute stunner of a dish. Made this morning and everyone raved about it. Super easy and absolutely delicious!
Hello, A question from a loyal fan, because I think I did something wrong. I tried to make this the night before, and added the custard in the evening before I put it in the fridge. The outcome was that the top layer was dry and the bottom layer and soaked up all of the goo. (Sadly, almost no guests ate it because it didn’t look very appealling). Should I have waited until morning to add the custard?
Also – it would be helpful to know the size of bread you are using. I had to turn my bread slices in the other direction so they would fit into the pan.
Thank you!
I’m using a standard sandwich loaf; moderate density and no bigger holes is usually good. I haven’t had a dry top before but I wonder if the bread was just more… airy and less absorbent? I’m sorry it wasn’t a hit!