I mentioned in last week’s post on the first pages of the Asian Tofu cookbook that things are in flux until we send all the files to the printer. Indeed, we have just made a few changes to the cover and this post brings you up to speed on the bookmaking process and project evolution. (I know I said I may not post this week but I couldn’t help it. This is kinda cool.)
On the first day of our photo shoot with Maren Caruso, my editor Melissa Moore, designer Elizabeth (Betsy) Stromberg, and I had decided to shoot a Japanese chilled tofu dish for the cover. Maren did a bang-up job with making the tofu look street. Here’s the cover that Betsy came up with:
But then we took a step back and wanted the cover to be somewhat lighter in feel yet provocative too. During the remainder of the photoshoot, we ruminated and one afternoon, Betsy said, “Let’s work on the cover.” We reviewed all the final shots that Maren created and identified a number of images that could accomodate the title, subtitle and my byline.
Betsy put together several covers while we were at the studio. This was our top pick:
Then she and I solicited feedback from our tofu team of photographer, stylists, and assistants that was on set. Melissa loved the cover too. Everyone gave their thumbs up. It was modern and evocative of the food, mood, and stories that we aimed to communicate. It was arty and accessible.
For good measure, Betsy submitted several mock covers for Ten Speed Press, Crown Publishing, and Random House to consider. (My publisher, Ten Speed Press, is located in Emeryville, CA, but is part of the Crown Publishing Group thats’ part of Random House in New York.) You never know and need to give people options. At the end of all the deliberations on both coasts, the cover was approved. We got the image we wanted!
As publisher Aaron Wehner noted, there may be a few tweaks left to the text placement, etc. before we go to print. However, that’s the Asian Tofu cover shot.