{"id":3090,"date":"2012-02-03T16:20:50","date_gmt":"2012-02-03T21:20:50","guid":{"rendered":"http:\/\/sixburnersue.com\/cooking-fresh-eating-green\/?p=3090"},"modified":"2012-02-03T16:20:50","modified_gmt":"2012-02-03T21:20:50","slug":"and-now-for-the-sequel-coming-soon-susies-second-book-the-fresh-green-table","status":"publish","type":"post","link":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/2012\/02\/and-now-for-the-sequel-coming-soon-susies-second-book-the-fresh-green-table\/","title":{"rendered":"And Now For the Sequel! Coming Soon, Susie’s Second Book, The Fresh & Green Table"},"content":{"rendered":"

\"\"<\/a>\u201cNever look a gift horse in the mouth.\u201d A goofy saying maybe (definitely something I could hear coming out of my mother\u2019s mouth), but who can argue with the message: When good stuff comes your way, be grateful, and don\u2019t question it.<\/p>\n

Something good came my way at the end of the summer of 2010. Fast, Fresh & Green<\/em>, my first cookbook, had hit a high note, fresh off the presses earlier that spring. It found an enthusiastic audience (that\u2019s all of you\u2014talk about gratitude!), prompting my editor at Chronicle Books<\/a> to call me up one day in August. We had a nice chat while I sat in the parking lot of Alley\u2019s General Store, watching the President\u2019s motorcade go by, on his way to the \u201csummer\u201d White House.<\/p>\n

\"\"<\/a>My editor asked me if I thought I might have a \u201cmain-dish\u201d Fast, Fresh & Green<\/em> up my sleeve. I told him I\u2019d definitely been thinking about all the ways to move veggies to the center of the plate, and that I could work up a proposal for him. \u201cYou do that,\u201d he said. Alrighty then. Yeah, just in case I was wondering what I was going to be doing with myself for the next several months (!)\u2026the upshot of that conversation, and several that followed, was that I signed a contract to write a \u201csequel\u201d\u2014due in February (2011). It was October by the time we actually signed on the dotted line, but fortunately I was well underway with recipe testing, since I had gotten a hint that the deadline would be short and I knew that completing a cookbook in that window of time would mean an all-out sprint.<\/p>\n

But just because you turn in a book manuscript in February doesn\u2019t mean you get to hold a finished book in your hands by spring time! Doing a book right\u2014great photography, solid copy editing, careful and creative design, and lots of proofing and fitting\u2014takes time, and then the book has to go to the printer. In the meantime, a particular seasonal \u201crelease\u201d date is chosen for the book, a date when the bulk of the first printing will have arrived in the warehouse and will be ready to ship out. At several points during this whole process, the author gets to see (and make edits to) the updated manuscript. And at each stage, the author gets a stronger and stronger sense of what the finished book will look like, which is very exciting. (Especially for me this time around, as The Fresh & Green Table<\/em> is stuffed with beautiful photographs by San Francisco photographer Annabelle Breakey<\/a>, like the couple I\u2019ve included here.)<\/p>\n

\"\"<\/a>But while I\u2019ve had a good idea about how my book is shaping up at every step of the way, the process has been puzzling to other people (like my mother, sister, best friend, and oh, a few others) who are anxious to see the book. So I am very happy to now say that though The Fresh & Green Table <\/em>is still months away from its official pub date (June 20, 2012), it has, in fact, gone to the printer, and is therefore available for preorder on Amazon<\/a>, Barnes and Noble<\/a>, and Indie Bound <\/a>(please support independent bookstores whenever possible!). And likely there will be some sneaky early copies let loose, perhaps like the copies of Fast, Fresh & Green<\/em> that Anthropologie displayed last time around. And just yesterday, my favorite PR and marketing guru guys at Chronicle Books gave me the thumbs up to start promoting The Fresh & Green Table<\/em> (see beautiful cover above). Yay! So, first, please do me a favor and hop on to Facebook and \u201clike\u201d my new page \u201cSusie Middleton Cooks.\u201d<\/a> I\u2019m going to phase out the Fast, Fresh & Green <\/em>Facebook page now that there will be two books! You can also follow me on Twitter @sixburnersue.<\/a><\/p>\n

\"\"<\/a>Okay, now for the good stuff\u2014what\u2019s in the book? The short answer is this: Main-Dish Salads, Hearty Soups, Veggie Pastas, Frittatas & Savory Bread Puddings, Gratins & Galettes, Rustic Tarts, Saut\u00e9s, Ragouts, Pizzas (Baked & Grilled), Main-Dish Grains, and even a chapter on sides for veggie main-dishes, like polenta, popovers, and pilafs. Every chapter focuses on two or three types of dishes (that feature veggies in a big way) that I think you can easily add to your repertoire\u2014by following the detailed recipes I\u2019ve given you until you begin to improvise on your own. I chose each of these kinds of dishes to showcase veggies because they are broadly appealing (especially to non-vegetarians, though most of the recipes are meatless) and because they are the kinds of things I\u2019ve learned to cook over the years that make me giddy with joy. (Grilled Pizza\u2014my number one favorite!) To me, cooking from scratch has to be fun and full of \u201ca ha! moments.\u201d I think this\u2014the fun and delicious factor\u2014is the secret to convincing folks that vegetables can star at the center of the plate.<\/p>\n

\"\"<\/a>I also had a blast pairing vegetables with \u201cbridge\u201d flavors and other main-dish ingredients to help bring veggies into focus in important ways without turning folks off. Dishes like \u201cWarm Wheatberries with Roasted Brussels Sprouts, Toasted Walnuts & Dried Cranberries\u201d and \u201cChile Rice with Green Beans & Toasted Pecans\u201d as well as \u201cSeven Treasure Roasted Winter Veggie Tart\u201d and \u201cSpaghetti with Roasted Cherry Tomatoes & Spicy Garlic Oil\u201d do this particularly well. (I promise everything in the book is not roasted!) But my very favorite chapter (softie as I am when it comes to all things leafy) is the Main-Dish Salads. For winter, I pair roasted veggies (yes!) with hearty greens; for summer I pair grilled veggies with lighter greens. And always with interesting vinaigrettes and fun extras like grilled bread. The result? Recipes like \u201cWarm Winter Salad of Roasted Root \u201cFries\u201d with Shallot & Sherry-Maple Vinaigrette\u201d and \u201cGrilled Zucchini, Bell Peppers, Goat Cheese & Grilled Bread with Double-Tomato Dressing.\u201d Yum.<\/p>\n

I need to stop there as I am getting hungry, but there is so much more to tell you about The Fresh & Green Table<\/em>, and I promise I will post about it (and preview a recipe or two) in the coming months. In the meantime, yes, preordering<\/a> is something to be grateful for!<\/p>\n","protected":false},"excerpt":{"rendered":"

\u201cNever look a gift horse in the mouth.\u201d A goofy saying maybe (definitely something I could hear coming out of my mother\u2019s mouth), but who can argue with the message: When good stuff comes your way, be grateful, and don\u2019t question it. Something good came my way at the end of the summer of 2010. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[37],"tags":[55],"_links":{"self":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts\/3090"}],"collection":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/comments?post=3090"}],"version-history":[{"count":6,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts\/3090\/revisions"}],"predecessor-version":[{"id":3103,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts\/3090\/revisions\/3103"}],"wp:attachment":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/media?parent=3090"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/categories?post=3090"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/tags?post=3090"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}