Can you believe it?
After so many hurdles, challenges and too many hair-raising,
heart-stopping issues and capers, we are at the real starting gate!
Tomorrow is the official date the book is available in
bookstores!
While the book continues to be available through Amazon
and Barnes & Noble:
or
as well as through me, the author :)
and/or the chefs and growers—the Homegrown book has now
officially passed through the starting gate of pre-order.
I’m told it’s the most successful pre-order the publisher
has had to date –so I’m taking that as a really good sign that readers and
reviewers and food enthusiasts and edible enthusiasts are so enthusiastic and
keen for the book that word of mouth and your recommendations will boost sales,
especially during the summer months.
Sweet!
Those of you who are foodies and lovers of the Hamptons
& Long Island Homegrown lifestyle, can now walk – or strut or profile -- into
a bookstore, and look at the glamorous, glorious book that is equal parts
cookbook, food story and edible garden lifestyle inspiration, and embrace the
book to take home.
Please let me know if you want a card or inscription or autograph
to insert.
It will be my ultimate honor to provide it for your and your
Hamptons and Homegrown Cookbook.
You will enjoy the food story profiles about the chefs –
their leadership and drive to help change or recalibrate how we experience our
food ingredients and our imperative to eat local, homegrown, delicious food –
the artisanal growers who inspire them.
Here we go.
The next set of stories about the Homegrown cookbook is just
ahead,
How delicious and interesting…
Cheers!
 |
| Chef Bryan Futerman in the Children's Garden at the Hayground School |
 |
| Chef Tom Schaudel & his grower that most inspires him, Paumanok Vineyards' Kareem Moussad |
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