|The new cover! See after the jump for a bigger|
version, if you dare...
Through social media, email, and good old-fashioned face-to-face communications, I've made some other announcements, such as the name ("Eat Your Vegetables: Bold
For one thing, it'll be hardcover, and slightly bigger in size, with a POB (paper-over-board) cover. For those who like me had no idea what that latter term meant (at least before a conference call with the team a few months back), that's the term for a jacket-less hardback cover, with full-color printing directly on the cover paper. Matt's taken some truly stunning photos -- clean but warm and very textured, never stark or fussy -- and there are more photos this time around, some 25 plated dishes and at least a half-dozen shots of ingredients. But the expansions this time are not all stylistic. The book also has much more Writing (with a capital W) in it: essays on such topics as mock meats, the evolution of the vegetarian restaurant as I see (and have eaten in) it, the politics of cooking, gardening and farming, and recipe timing. Plus, of course, recipes: A little more than 80, including a central conceit that I hope readers love as much as I do: Instructions for making a big batch of something on, say, the weekend, with recipes for using it in different single-serving dishes throughout the week.
This is a long warmup for what I really wanted to talk about, which is the cover, which we've settled on. See after the jump for a bigger version.
I love the graphic nature of the photo, the rustic background, the bold chunky typography, and of course the dish: It's charred asparagus with a sauce on the side I'm calling romesco blanco, because it's like a white version of the Spanish romesco sauce, using a little salsa verde instead of tomatoes, plus a little mint for a bracing accent. The message I think the cover sends is this: I'm going to give you ideas for making vegetables interesting, but not super complicated. What do you think?