Today, I’m excited to reveal the U.S. cover of my cookbook at long last! Many of you have already come across this cover on Amazon.com as it’s been up there for a while now, but of course, I wanted to reveal it on the blog too. I found this gorgeous bunch of rainbow carrots at a local market earlier this year and I was dying to take photos of it. At the time, I had no idea this carrot photo would be selected for the cover – or turn into one of my favourite side dish recipes in the book. I can’t wait for you to see the “after” photo and recipe inside the book. I may or may not have inhaled the entire pan shortly after the photo shoot. Well, that applies to pretty much every recipe. Anyway, I love how vibrant and unique this cover is and I think it’s going to really pop off the shelf.
Why two covers?
Some of you asked why we have two different covers, so I thought I’d take a moment to explain the process today. I’m lucky to have two publishers behind this book. My Canadian publisher, Penguin, and my American publisher, Avery (which is an imprint of The Penguin Group), had different visions for my cover which is why we have two. Penguin really wanted to showcase one of my recipe photos on the cover as you saw a few weeks ago, while Avery wanted something more abstract which would emphasize my focus on using whole food, plant-based ingredients. The Canadian cover is found on Amazon.ca and the American cover is on Amazon.com.
Overseas Availability?
I’ve also had some of you ask when the book will be available outside of North America. My publisher is currently in the process of trying to sell the rights to the book overseas, so hopefully I will have good news to report in the coming months. I don’t know if and when that might be though, but I will keep you posted! Amazon does ship to other countries, so that is always an option too.
Here is a sneak peak of the table of contents:
- Introduction {my story}
- About this book
- My natural foods pantry {details my most commonly used ingredients}
- My favorite kitchen tools & equipment
- Breakfast
- Smoothies, juices, & tea
- Appetizers
- Salads
- Soup
- Entrées
- Sides
- Power snacks
- Desserts
- Homemade staples
- Basic cooking chart
- Acknowledgments
- Index
- About the Author
Pre-orders:
Many of you have told me that you pre-ordered the book and I just wanted to take a moment to thank you. Pre-orders are a big deal in the publishing world because all of the pre-orders count toward the first week of book sales (that is, the release week), increasing an author’s chances of getting on a best seller list. Pre-orders also help publishers predict what kind of numbers to expect during the initial release and help sell the book to other retailers. So in other words, your pre-orders make a huge impact and I greatly appreciate each and every one of you who have taken the time to do so!
For all the pre-ordering info, see here.
Ok, if you have made it this far, bless your soul. Enough book talk.
Can we talk a bit about the holidays? I’m having a hard time grasping that it’s nearing the end of November. This year has flown by. Is anyone doing any holiday meal planning? I’m toying with the idea of creating a 3-course vegan holiday menu, step-by-step, featuring some old and some new recipes. A complete holiday menu, vegan styles. I’m thinking a salad to start, 1 main, 2 sides, and a dessert, all holiday themed of course. Many dishes made the day before. Would this be useful? Am I insane? Let me know. :)
