The book tour for The Tuscan Sun Cookbook was like a party that lasted a month! Here are some of the fine people and times:
At Warwick’s in La Jolla. Photographer Steven Rothfeld on right.
At Left Bank in Larkspur CA:
Above is the reunion of the crew that made the film Under the Tuscan Sun. On either side of me are Audrey Wells, screenwriter and director, and Diane Lane, our star. Magic evening at photographer Greg Gorman’s house. He’s beside Audrey.
Many places I went were restaurants in corporations and museums. They’re owned by Bon Appetit Management–all green, organic, super good and staffed by terrific chefs, all of whom cooked from our book. The lunch at Terzo Piano, Art Institute of Chicago, lived up to its dazzling setting in the Renzo Piano wing. Umm, long braised quail with junier berries, delicate sformato, vegetables. Dessert was my favorite Wine Cake.
The Williams Sonoma events were everywhere fun and so well organized. Great staffs–must be a good company to work for. (And imagine the discount!)
Below, with the chef and restaurant manager at Yahoo. Those who work in those tech giant places are pampered. They have dry cleaning, oil change, teeth cleaning, even free cappuccino all day! Clever name.
Above, at Book Passage in the San Francisco fabulous market Ferry Building. We’re with a friend from Twitter, @tutti_dolci. She brought us pecan oatmeal icebox cookies and we ate them in the car en route to Meadowood Resort:
Last stop was Barnes & Noble in Cary NC. B & N did a grand job with displays in their stores. Still odd to me to walk in a bookstore and see my books like this. Not like the old days when I wrote poetry.
Now The Tuscan Sun Cookbook is launched in the world and is on its own legs. I hope they’re sturdy, as mine were during such a long and varied and exciting tour.
We are back in Tuscany, savoring the glorious artichokes and asparagus and agretti and myriad lettuces in the market. Last night Gilda, who is a butcher by craft and one of the world’s most amazingly innovative cooks, brought over a cut of beef called “tasca,” (pocket.) It comes from near the stomach. She stuffed it with ground veal, garlic, breadcrumbs and artichoke hearts. She braised it for about forty minutes and we could cut it with a fork. “For your next cookbook,” she said, “something almost lost. Only my oldest customers remember this.”
Next cookbook? I’ll have to think on that. Right now, I’m happily home at Bramasole, reading, walking, gardening, thinking of a new project. A summer to invent.