Perigee Bookmarks

It Takes a Village to Make a Book

Posted by author Graham Kerr

I have written 29 books, but for the first time I got to meet the team that put my latest book, Growing at the Speed of Life, together.  I never quite understood the commitment that all of them had made.  What a joy to get to know the people behind the names.

My publisher, John Duff, with whom I have “birthed” seven books, arranged for me to meet Isabella Fasciano who created the cover design, which includes what looks like a printing smudge on the artwork but was a deliberate imperfection; I love that idea and only wish that I’d heard sooner that such a thing was not only possible, but that it works so well. My life has been full of imperfections that have seldom been deliberately thought-out to such good results!

Both Isabella and the art director, Lisa Amoroso, have been involved in a number of my books published over the years. And each one gets better and better with their creative input.

Tiffany Estreicher designed the interior, ensuring that page after page of extremely detailed drawings, cartoons, and text are fitted together without congestion or wasted space.  And the unflappable Kellie Schirmer oversaw every aspect of the printing, from paper selection to the final binding.

From beginning to end, managing editors Jennifer Eck and Tricia Callahan shepherded the work through the entire process. From my first pencil jottings (which were nobly transcribed by my personal assistant, Wendy)  to a final typeset version and beyond, I have images of my book working its way through a system like Charlie’s chocolate factory in their capable hands.

And speaking of “beyond,”  I took particular pleasure in meeting Katherine McCahill who handles the very new business of converting type to an e-book format with extras.  Together with my video producer pal, Michael Lineau, Growing at the Speed of Life will be published in an amplified edition that comes complete with both gardening and culinary techniques in high definition video.  Just the touch of an icon and Bingo!—the text becomes my kitchen and garden in active living color!

Last, but certainly not least, I got to meet Heidi Richter who so adeptly handles publicity for the book.  I will be in her hands as we travel around, both literally and virtually, encouraging readers to find space in their gardens and kitchens for its ideas.

The next time I’m in my publisher’s office I hope to expand my circle of acquaintance to the innumerable support staff, sales and marketing people, operations, order fulfillment and shipping personnel (and perhaps a few executives) who keep the wheels of the publishing house rolling. And without whom my book would never reach its audience. 

As the author, I got to germinate the seed, but it took such a talented team to bring it to fruition. Like the local knowledge providers upon whom I called countless times during the writing of this book, the people at Perigee/Penguin know their trade and applied them well to all our benefit.

And so, when anyone speaks well of the book I shall receive their comments with great joy, but no longer will I do so as a solo creator.  I will do so as part of a great team.  Thanks everyone at Perigee.

Slow-Cooker Fajitas

Posted by Christina Lundy

My slow cooker is my favorite thing this winter.  When it’s cold outside, all I want is hot, comforting food, but short days make me feel too tired to cook something from scratch when I get home.  So, rather than spend all my money on takeout, I’ve been putting the slow cooker to work.  Turkey chili cooks while I sleep.  Pot roast stews when I’m at work.  Mom’s sauce simmers on Sunday (have I mentioned that alliteration is my second favorite thing?).  And my freezer is stocked with spicy minestrone soup. 

A recent flip through Mable Hoffman’s Crockery Cookery made me realize that I’m not letting the slow cooker live up to its potential.  Almost any dish can be prepared this way.  There are recipes for not only stews and soups, but dips, desserts (the Carrot Coffee Cake looks delicious), and hot drinks.  But I’m most excited to try something I always make on the stove top and didn’t think could get any easier.  The following is adapted from Mable Hoffman’s recipe for Slow-Cooker Fajitas.

1. Cut 1 1/2 to 2 lbs. of flank steak into 1/2-inch diagonal strips and place them in the slow cooker.
2. Top with 1 thinly-sliced onion and 1 sliced red or green bell pepper.
3. Combine (in a separate bowl) 1 clove of crushed garlic, 1 seeded and finely chopped jalapeno chile, 2 teaspoons chili powder, 1/2 teaspoon ground cumin, 1/4 teaspoon salt, 1/4 cup vegetable oil, and 1 tablespoon of fresh lemon juice. 
4. Pour the mixture over the meat, onion, and pepper.
5. Cover and cook on low 6 to 7 hours or until meat is tender.
6. Serve in warm tortillas with the toppings of your choice.  (Mable recommends sour cream and avocado.)

Blog to Book: Is the Formula Still Working?

Teresa Wu and Serena Wu, authors of My Mom Is a Fob, were featured in the following Wall Street Journal video.

UR MY CHINESE GIRL. LOVE MOM.

Posted by author Serena Wu

Nearly a month after the controversial WSJ article, "Why Chinese Mothers Are Superior", and Amy Chua's memoir, Battle Hymn of the Tiger Mother, blew a whirlwind through the blogosphere (and beyond), people are still debating the merits and flaws of Asian parenting.

The Quora thread is congested with personal anecdotes tinged with anger and resentment: Why isn't anyone standing up for our mothers from a more humorous and loving perspective, like that shown through My Mom is a Fob: Earnest Advice in Broken English from Your Asian-American Mom?

As the authors of My Mom is a Fob, Teresa Wu and I have both experienced the strict Asian parenting that Chua preaches. We both grew up playing instruments and spending time after school in a math tutor's garage, Saturdays in Chinese school, and summers enrolled in college-level courses. While we didn't quite make it to Harvard, our parents are still proud of us for graduating from top universities in California, which is okay.

As Teresa writes on You Offend Me, You Offend My Family,

Ruling with an ironclad fist can lead to well-adjusted, high-achieving kids but only if they're pushed along with the realization that failure to excel in school, music, what have you does not mean failure as a child or as a person. And that's where I think My Mom is a Fob drives a point home: Despite all their seemingly nutty unyielding ways, despite their inability to totally understand our generation vs. theirs, the moral of our story is that our Asian moms will still love us, and we them.

The last chapter of our book is titled "Why we still love them", featuring aww-worthy love letters, where moms try to quote Thomas Jefferson --- "NOTH CAN STOP THE MAN WITH THE RIGHT MENTAL ATTITUDE FROM A CHIEVING HAS GOAL. NOTHING ON EARTH CAN HELP THE MAN WITH THE WRONG ATTITUDE." --- or come up with their own motivational words --- "I am your rock and your unfailing support all the time, because I am your cheerleader."

And contrary to popular belief, Asian mothers don't always demean us after a minor setback:

Reach for the Stars
The firm that I interviewed with decided to rescind their offer. I called my mom and she gave me a pep talk. Afterward, she sent me this text:
if one door closed try find another. still have window. still have roof. push them u will see the sky. sky is unlimited so are u. never lose your faith. not u. ur my chinese girl. love mom.

As with most relationships, having drama is a good thing:

Dramatic Drinks
My mom emailed me after we had a huge fight:
Ok, you will be fine for everthing. Actually you are excellent so far. I will support you for all. you are my only child. it is not the big deal. I will help you. We need the drama in life. Otherwise the lift will only like the water. We need the different drink. ok? take care. go to sleep.

In response to a quote in Chua's book where she likens a foreign accent to "a sign of bravery", I recently wrote on my personal blog:

I just hope that people can see how our book exudes bravery in the form of  fobby wisdom, light-hearted humor, tough love, and eventual understanding. Bravery manifested through the fact that our generation has redefined the once-derogatory term "F.O.B." and fully embraced (not diluted) our cultural differences. Bravery shown through so many people who can share their personal stories with an increasingly critical (yet sometimes callous) world online with pride. Chua speaks against provincialism; only truly open-minded Americans can understand how My Mom is a Fob stands up for our first-generation moms with confidence.

While Chua's memoir and our fobby anthropology may seem like they belong on opposite ends of some Asian parenting spectrum, both unveil the underlying love our parents feel toward us, through their endless sacrifices.

 

 

The Story Behind the Story: Great Gals

Posted by Maria Gagliano

As readers, we’re blind to the years of agonizing, self-doubt, false starts, and bursts of inspiration that truly make a book. We only get to see the polished, finished version: the meticulously copyedited, professionally printed aftermath of an author’s artistic journey.

This illustrated story by Summer Pierre shows us the seeds of thought that led her to creating her book Great Gals. Like so many talented artists, her creative process was, at times, as exciting as it was discouraging. All that matters is that you keep going.

 

Not Your Average Super Bowl Menu

Posted by Maria Gagliano

I’m not the sportiest of girls, but I love any excuse to sit around with friends and eat and drink for hours. Being married to a diehard Green Bay Packers fan means I’ve done a lot of that lately—so much, in fact, that I may actually consider myself a football fan. The Packers have done so well this year that we’ve found ourselves hosting football parties almost weekly. Each time we’ve defaulted to our neighborhood pizza joint, but this weekend I plan to spice things up a bit. It’s the Super Bowl, after all—the most important day of the year when the Green Bay Packers are involved.

So I’ve scoured Perigee’s copious library for the perfect offbeat Super Bowl menu. There’s something here for everyone: kids, gardeners, foodies, cocktail geeks, and even children’s book lovers. While it’s not the usual chicken wings and pizza, everything here is easy to make, and incredibly delicious. These recipes are so tasty, in fact, that they may rival the Packers for your guests’ undivided attention.

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Beef Jerky, adapted from The Lost Art of Real Cooking by Ken Alabala and Rosanna Nafziger

One can make extraordinary jerky using a simple smoking method. Any very lean beef will work fine. Partially freeze, or defrost the meat so it can be sliced thinly, across the grain, into four- or five-inch strips. Season these with a dry rub. My older son Ethan invented one made with judicious quantities of salt, pepper, cumin, paprika, and oregano, with a hint of chili flakes. A small bowlful was enough to season a five-pound roast. But season just as you would any piece of meat: not too heavily. Then place on a metal grate in a single layer in a smoker. I used two racks of meat, one on top of the other, separated with three rocks so the air could circulate. About one hour is enough to give the meat an intense smoky flavor. Then put the rack in the oven at 150 degrees for a few more hours to make sure they’re thoroughly dried.

One can also very easily skip the smoking part entirely and just dry the strips slowly. There is absolutely nothing to it, just forget about it in the oven for 6–10 hours at 150 degrees, or even overnight, until the meat is thoroughly dehydrated. I made a batch with venison this way, which turned out spectacular. For variety, try adjusting the seasonings. Although the basic Mexican-type rub makes sense, you can also do a Middle Eastern rub with sumac, oregano or za’atar and chili that is very interesting. Asian flavorings also go nicely: soy, ginger, a touch of brown sugar and garlic, but with a wet marinade, you will have to let the meat sit for a day or so and it will take longer to dry later, but it gives the meat an unctuous sheen. If you are truly adventurous, try to make pemmican, which is equal amounts of dried meat—venison is fine—pounded into a fine powder, then mixed with an equal part bear fat, and cranberries or other tart berry and store in a leather pouch until needed.

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  Marilla’s Zero-Alcohol Raspberry Cordial adapted from Turkish Delights & Treasure   Hunts: Delightful Treats and Games from Classic Children’s Books by Jane Brocket

This recipe is inspired by L.M. Montgomery’s Anne of Green Gables

Makes approximately 4 cups

 3 cups fresh raspberries

1½ cups superfine sugar

Juice of 1 lemon

Still or sparkling mineral water and ice, to serve

1. Check the raspberries to make sure none are moldy. Remove these and any bits of stalk and leaf.
2. Put the raspberries in a large pan. Add the sugar, lemon juice, and 3 cups water.
3. Place on a medium heat and bring to a boil, stirring occasionally so that the sugar does not stick.
4. Simmer gently for 5 minutes.
5. Remove from the heat and leave to cool for a few minutes.
6. Strain the liquid into a bowl. Press down gently on the fruit pulp in the sieve to extract color and flavor.
7. Leave to cool, then pour the cordial into glass bottles or a jug.
8. Store in the fridge and use within a couple of days.
9. Serve with still or sparkling mineral water and ice.

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American Whiskey Punch, adapted from Punch by David Wondrich

In a three-quart bowl, prepare an oleo-saccharum with 8 ounces white sugar and the peel of two lemons. Add 1½ ounces lemon juice and 8 ounces water and stir until sugar is dissolved. Add 12 ounces cask-strength rye or bourbon, stir again and add between 3 and 6 cups of cold water, to taste. A quart-sized block of ice or enough cubes or pieces of it to fill the bowl past halfway are an excellent addition.

 

Note:

More lemon juice is a fine addition: use up to 6 ounces, to taste. If you can’t get cask-strength whiskey, use 16 ounces of 100-proof or 18 ounces of 80-proof and dock the water by 4 or 6 ounces, accordingly. Yield: up to 9 cups.

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Bean Dip with a Kick, adapted from Growing at the Speed of Life by Graham Kerr

Bean dips are always popular at a party. This one can deliver quite a punch, depending on how you handle ¼ teaspoon measure of spices.

Serves 4

1 (15-ounce) can low-sodium Great Northern beans, rinsed and drained

¼ cup low-fat salad dressing, any variety

¼ teaspoon hot pepper flakes, or to taste

1 tablespoon chopped fresh parsley

1 pound carrots cut into sticks or ready-peeled small carrots, or other cut-up veggies

In a blender, combine beans with salad dressing until smooth and creamy. Add hot pepper flakes according to your taste or split the mixture into mild and lethal heat. Serve as a dip for carrots or other cut-up vegetables.

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Potato Chips by Lisa Barnes, adapted from Petit Appetit: Eat, Drink, and Be Merry

This recipe was inspired by my son’s favorite book, The Greatest Potatoes by Penelope Stowell. In the story, U.S. tycoon Cornelius Vanderbilt spans the globe trying to find the greatest potato dish. He is persnickety and ornery and turns his nose up to all, until he meets George Crum, fry cook at Cary Moon’s Lake House Restaurant in Saratoga Springs, and tastes his new invention, the potato chip. This is a bit of a variation on the book’s actual recipe, but I’m sure it will please any little persnickety gourmands in your house.

Makes 20 to 30 chips per potato; 4 to 6 servings

Organic russet potatoes (12 ounces each)

Salt, to taste (optional)

Preheat oven to 350 degrees F. Line 2 baking sheets with aluminum foil and grease foil.

1. Using a mandoline set on 1/8 inch, the long edge of a box grater, or a sharp knife, cut potatoes evenly into paper-thin slices. Place potato slices in a large bowl and cover with cold water and let soak for 10 to 15 minutes. Drain and rinse until water runs clear.
2. Dry potato slices by spinning in a salad spinner. Kids love to help with this step. Place potato slices in a single layer on prepared baking sheets. Bake for 25 to 30 minutes, turning carefully with tongs about every 7 minutes. As the chips brown remove from baking sheet, one by one, until the batch is complete and crunchy. Sprinkle with salt (if using).