You’re Invited! Beer and Butter Tarts Launch Party!

party11

If I haven’t been around the old blog much lately, it’s because I’ve been working on other stuff – most notably, the first issue of Beer and Butter Tarts, a Canadian literary food journal, which features work by writers and artists from right across Canada.

If you’re in the Toronto-area, please check out the details below and come on by. Otherwise, copies are available by mail-order from Stained Pages Press.

We’re having a party to celebrate the launch of our first issue!

Tuesday, January 28th, 2014, 7pm
The Rhino Restaurant & Bar (skylight room)
1249 Queen Street West
free admission

Tasty nibbles, fab beer, plus selected readings from the first issue by contributors Dorianne Emmerton, David Huebert and others.

Copies of Issue #1 will be available for purchase.

Please join us!

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Why I’ll (Probably) Never Publish Your Cookbook

It happened again. My own book is still a couple of months away from publication and already, I am getting pitches from people wanting me to publish their book. Specifically, their cookbook.

The first came via Twitter. (Incidentally – do not ever do this.) A public message asking if I’d be interested in a fun, quirky cookbook. Besides the fact that you destroy any credibility you might have as a serious writer by pitching to a publisher via Twitter, it helps to actually visit the website of the publisher and learn more about them and what they’re looking for, or if they’re accepting submissions at all. That you came across an indie publisher on Twitter and contacted them doesn’t get you points for taking the initiative, it makes you look like someone who is clueless, can’t follow protocol or written instructions, and who probably doesn’t really care about how professionally things are done.

Far moreso in the US than here in Canada, successful bloggers have been able to translate their blogs into book deals. But Canadian publishers have never had a lot of money to do such things and tend to stick with the more tried and true – TV chefs or chefs from restaurants with a strong customer base. And while there are many publishers who offer a lot of cookbooks and obviously do well with them, I don’t want to be one of them.

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Skydiving in Literary Form

So, as you probably know, I wrote a book, and I’m in the process of setting up a publishing imprint to self-publish it, and eventually, other books, maybe even by other people. When I tell people this, they often react with a note of awe in their voices. “Wow! That’s amazing, I could never do that.” I find myself confused by this, to be honest. Because writing the book, particularly this book, wasn’t really very hard. About half of the content is new, stories that I intentionally sat down to write for this publication, but about half of it is stuff that I’ve written over the past ten years. Compared to running TasteTO and writing 2 or 3 pieces a day at 500 – 1000 words each, writing a book of essays about my life and food was, well, easy and fun.

Writing a novel, which I did in 2005 (it’s sitting in a drawer, waiting to be published); that was a lot harder. But still not as hard as running a daily-updated website.

What is hard, and scary, and intimidating, is the actual work involved in publishing a book.

Normally, writers who deal with established publishers don’t ever have to deal with the technical aspects of putting together a book. They submit a manuscript, get galleys in return to do edits, and while they may have some say in the cover, or paper quality or overall design, they don’t literally have to set up templates or calculate signatures (those little bundles of sheets of paper that make up the pages of a book) to determine spine width.

I don’t think I have uttered the phrase “This scares the crap out of me!” so many times in my life as I have in the past few weeks.

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