Blueberries and sugar. We’re eating very well while on set for the next couple of weeks for a new Williams-Sonoma dessert book.
365 Williams-Sonoma Series.
Just starting working on Volume 5 of this beautiful series for Wiliams-Sonoma- desserts! Here is a look at the latest, coming out May 7th. Looking forward to spending the next 2 weeks with this lovely crew: food stylist Robyn Valarik, prop stylist Leigh Noe, and the my good friends at Weldon Owen Publishing.
Tons of new work about to launch, stay tuned!
The best compliment I’ve received in a while! William Grimes of the New York Times declares ‘Vintage Cakes’ the sexiest book of the year: ”If the recipe names in Richardson’s book — like “maple pecan chiffon cake with brown butter icing” — seem seductive, the photographs are downright pornographic. Forget “Fifty Shades of Grey.” This is the year’s sexiest book.” Thank you Mr. Grimes!
I just wrapped shooting the 4th book in this awesome Williams-Sonoma series, and just in time for fall weather, the third installment is out! Many thanks to the dream team involved for their great company, delicious food and abundant talent: Robyn Valarik food styling, Emma Boys and Amy Marr at Weldon Owen Publishing, and Leigh Noe on props. Italian braised short ribs… Baked kale and eggs… Calamari Fra Diavolo… So good.
Vintage Cakes for Ten Speed Press! I loved collaborating with Julie Richardson of Baker and Spice on this book- she and her recipes are wonderful. Check out her bakery next time you’re in Portland- if only she would open an outpost in my SF neighborhood! Of course this was a great gig because we ate cake everyday, but I especially loved working with this fantastic team- a big thanks to Robyn Valarik for food styling, Ethel Brennan on props and art director Toni Tajima.
Here is my latest cookbook for Williams-Sonoma and Weldon Owen Publishing- I loved working on this project!