Today, it seems extraordinarily appropriate that on the biggest day of national “Thanks” I post about my first cookbook.  The project has been in the works for a long time now, but it wasn’t until less than two months ago that the idea of officially putting my food writing into a comprehensive volume became a reality.  Although the process of working on my manuscript is practically a literary zygote, I know that the project is tentatively titled, The Fresh Table: Cooking Louisiana All the Year Round, will be in color, feature around 80-90 of my recipes, be seasonally structured, and is under advance contract with LSU Press for the spring of 2013.

First, a word of Thanks to Alisa Plant, one of the fabulous Acquisitions Editors at LSU Press, who approached me about my work and recognized instantly that I was a seasonal cook.  She has been the most helpful and inspiring partners in the earliest of stages of my m.s.  I couldn’t be more grateful.

I am over the moon to be associated with LSU Press for my first book project.  LSU Press is one of the oldest scholarly presses in the south and an integral part of preserving and promoting Louisiana culture.  In its 75 years, the press has earned 4 Pulitzer Prizes no doubt because it is “mission-driven” as a publishing house centered on the promotion of quality creative work.  You can read more about the press here.

What you can expect in the cookbook:

-A Pantry Breakdown (what to have on hand and how to use it)

-Seasonal recipes for everything from appetizers to desserts

-Color Images

-A list of Louisiana Festivals and other great food events

-A list of wonderful online resources