The next book: a pre-taste at the Frankfurt Book Fair

October 9, 2014/14 Comments/in Blog, News /by Jill Colonna

I promised to keep you updated, didn’t I? Well, it’s high time I told you why blog posts have been few and far between on Mad About Macarons lately.

I’m excited to tell you that my next book will be published with Waverley Books in the Spring, 2015. Waverley Books has gone though some recent changes: in October 2013 the Gresham Publishing Company completed a management buy-out from DC Thomson Books, so both Geddes & Grosset and Waverley Books are now imprints of the Gresham Publishing Company Ltd. As you can see, even signing the contract was serious yet fun. Ron Grosset and Liz Small of the Gresham Publishing Company have the most contagious sense of humour, which is just one of the many reasons why I love working with them. It has been worth the wait.

Ron Grosset and Liz Small are currently at the Frankfurt Book Fair 2014: Hall 8, Stand A12 (8-12 October).

The manuscript, recipes and photos are perhaps ‘finished’ on my side, but now the work really begins. As we get cracking and this new baby takes shape, I look forward to sharing interesting snippets with you during the publication process, as it unveils…

14 replies

Helene D'Souza says:
October 12, 2014 at 5:06 pm

Yeah congrats Jill! I read about it a few days in facebook too. Will it be available in most foreign countries? it’s going to be in English right?
Reply
- Jill says:
  October 12, 2014 at 8:17 pm
  
  Thanks so much for all the kind wishes here, on FB…
  @Helene – it’s in English but for foreign languages it’s early days yet. That’s what Waverley have been up to in Frankfurt and I’m dying to speak to them. This is when it starts to come together. Thanks, @Maureen & Shirley, too – it is exciting! Will keep you all posted on le blog.
  
  @Kim – great to hear: 10 macaron batches in one week? Sounds like you and Liv are definitely hooked 😉
  Reply
Shirley Moffat says:
October 11, 2014 at 5:11 pm

Congratulations Jill so well deserved. – I cannot wait for your new book and to share the snippets during the publication process – it must be such an exciting time.
Reply
Kim - Liv Life says:
October 11, 2014 at 4:37 am

Oh yes!!! We dusted off your first book last week to make macarons and we’ve become slightly addicted again. With four batches in just 10 days, we’re hooked! Looking forward to the new book!!!
Reply
Maureen | Orgasmic Chef says:
October 10, 2014 at 3:28 pm

You beauty! I can’t wait to hear more about your new book.
Reply
Jill says:
October 9, 2014 at 10:43 pm

Thank you – can’t wait to see it finally too. Not there yet but so far exciting. Dying to show you as it unveils and yes, Jérôme – would love to do a book tour in Glasgow, one of my favourite down-to-earth cities! A bientôt. Time will fly!
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Thomasina says:
October 9, 2014 at 6:59 pm

Great Jill. I did wonder when the next blog was coming. I look forward to reading them very much.
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Jerome says:
October 9, 2014 at 2:29 pm

Congrats on the new book!
Looking forward to your “book tour” stop in Glasgow! 🙂
Reply
Matlene says:
October 9, 2014 at 1:20 pm

Congratulations – can’t wait to see the new book!
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Mardi (eat. live. travel. write.) says:
October 9, 2014 at 12:41 pm

SO excited for you Jill! can’t wait to see it!
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Jean-Pierre D says:
October 9, 2014 at 12:11 pm

Fantastique Jill! Look forward to hearing what it’s about. Great news.
Reply
Liz says:
October 9, 2014 at 11:49 am

HOORAY! I knew you had another book in you, Jill!! Such exciting news…and a terrific reason for being scarce!!!
Reply
Jamie says:
October 9, 2014 at 11:44 am

A HUGE congratulations! Well done and well deserved, Jill! Gosh when will we be able to get together in person and have a good old chinwag about it all! I am thrilled for you!
Reply
- Jill says:
  October 9, 2014 at 12:23 pm
  
  We sure have even more to talk about, Jamie. Thrilled for your new project too. Let’s say as soon as you can come to Paris!
  Reply

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Teatime in Paris Reviews

It's not 'cos' I happened to paint the Paris pastry map endpapers, but I love this cookbook. I'd no clue I could bake but Jill's Teatime in Paris makes it easy to bake real French pastry. If I can do it so can you.

Carol GillottMaking financiers with ParisBreakfasts

Teatime in Paris is chock full of tips, advice, references guides, clear step-by-step (recipe) instructions, and on-line stockists. For anyone who loves Paris, loves French, loves pastries, this pretty pink book is just the treat!

Jamie SchlerHoliday Cookbook Gift Guide, Huffington Post

Jill shares the best and easiest ways to make French pâtisserie classics at home, from madeleines to éclairs. While some desserts may appear hard to make, Jill breaks down each recipe with a simple step-by-step, making them more than suitable to prepare for your own teatime, wherever you may be.

Lindsey TramutaLost in Cheeseland/Author The New Paris

"...Years ago, I read 'French Women Don't Get Fat'. Colonna writes with a similar levelheaded voice. All things in moderation...

RoyaGoodReads

This pretty cookbook is as tempting as the recipes it describes, and suspect am going to earmark it as Gift of the Year for everyone I know who loves baking, eating and Paris (so that’s everyone).
Rating 10/10

NicolaLiterary Ramblings

To start, Jill scribes a fabulous passage about how the French enjoy pastry while maintaining their waistlines; the section in itself is worth the price of the book.

Brooks WalkerCakewalker

This book is a gorgeous visual feast and would be a lovely gift for those who enjoy baking.

NeginGoodReads

Essentially, Teatime in Paris is an entire book of foodporn: page after page of delectable desserts, pastries, cakes and of course, macarons.

Christina ConteChristinas Cucina

Jill is very down to earth ...The recipes are written simply and with lots of tips and advice so that you can make cakes that turn out like the pictures and taste absolutely scrumptious.

Janine MarshThe Good Life France

Jill’s style is light, humorous and most informative. Each recipe begins with a brief introduction, detailing its history and/or associations ... The photographs are mouthwatering, the recipes are varied and interesting; most importantly they’re actually DOABLE.

ChocletteTin and Thyme UK

Thank you for showing us it is possible to create special looking treats that taste delicious but don't cost the earth with difficult to find ingredients and that are simple and successful to make.

Jacqueline BrownFrench Village Diaries

The book also includes a helpful chapter on baking equipment (the essential and the “little luxuries”) along with a list of stockists for ingredients and equipment in various countries. There’s also a useful “quick reference guide for egg whites”.

Mardi MichelsEat Live Travel Write

Jill’s pâte sucrée (sweet pastry or sweet tart dough) recipe yields the best pastry cases I’ve ever made. They’re sturdy enough for any filling, but just the right balance of crispy and tender when you bite into them. They also don’t get soggy over time.

Teresa McCarthyOneWetFoot Canada

I would love to make almost every single recipe in Teatime in Paris. This is really a feat in a cookbook as many times, I end up putting them back on the shelf when I am considering buying one, as there just aren’t enough recipes that appeal to me.

Christina ConteChristinas Cucina

Programmes like the Great British Bake Off have brought pastries like Paris Brest, macarons and all manner of fancy tartlets into the British consciousness as something that can be made at home. Teatime in Paris! gives you the tools to create these yourself and Jill's recipes make them much easier than you would think.

Janice PattieFarmersgirl Kitchen

The recipes in Teatime in Paris are very well laid out. I wish all cookbooks were this easy to follow. I also appreciate how accessible Jill makes French pastries … I adored this cookbook from start to finish.

Stephanie CarusoKitchen Frolic

It's nice to be able to impress your friends and family with a dessert that looks like it was made by a pastry chef, but I often feel those fancy French pastries are beyond my ability or available time. I had heard that chocolate pastry was really difficult to work with and ganache seems like a tricky thing to make, however nothing could be further from the truth as you can see from these Double Chocolate Tartlets from "Teatime in Paris!"

Janice PattieFarmersgirl Kitchen

As she walks us through recipes for the easiest of treats right through to to the crème de la crème, Jill points out some of the streets famous for the best patisseries in Paris, adding bits of history and plenty of baking tips, making this a recipe tour that’s both fun and accessible.

Mardi MichelsEat Live Travel Write

From cover-to-cover Jill Colonna introduces you to teatime in Paris, both as a dining experience to partake in, and as the maker of the fine delectable pastry recipes she shares. You’ll develop a base knowledge of French pastry concepts, learn how less sugar plays a supporting role, and gain confidence as a beginning baker or strengthen skills you already have.

Brooks WalkerCakewalker

Teatime in Paris brings the Pâtisserie to your kitchen, and no, you don't need to be a master chef to taste these treats in your own home. Thanks to Jill and her easy to follow directions - and with ingredients you probably already have in your own pantry.

Kim KellyLivLife

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