Photograph: Kate Young of The Little Library Café Okayu and CucumberĢ50ml stock (chicken, vegetable or dashi)Ģtbsp toasted sesame seeds (I used half black sesame seeds)ġ. And there will be time to start writing something new. There will be edits, of course, and plenty of time set aside to continue testing and re-testing the recipes, until I can make them in my sleep. In the meantime, I am going to figure out what to do next. You will be able to read it in autumn 2017, almost a year to the day after I send my first draft off. A team of talented people will turn my electronic documents, and my brilliant friend Lean’s photographs, into a book. It is a relief, in many ways, and terrifying in at least a dozen others. Suddenly, it is heading off out into the world for others to read and to edit. I have re-read the books – a welcome task early on in the process when it was a break from cooking, and a more difficult one as I turned my thoughts and energies to the words that will accompany the recipes.Īs well as a bit of all my favourite stories, my book has a fair bit of me in it too. I have sampled countless spoonfuls of the same few flavours of ice-cream, baked with endless variations of pastry and have chewed (quite literally) over oven times and temperatures for fish, pheasant, steak, and chicken. In drawing together 100 recipes from over 80 books, I have discarded just as many, set aside for future posts here on the blog. In a purely practical sense, it’s occupied the last year of my life, but it’s been on my mind for a long time before that.

In 24 hours time, I will be submitting the first draft of my book to the publishers.

Banana yoshimoto book