Oct 9, 2023·edited Oct 9, 2023Liked by Mark Diacono
Hi Mark, I am so so excited about this news!!! I am working on my first book about the food producers and chefs/cooks on the Isle of Skye in Scotland. I am a photographer and will be documenting the people who rear/grow/catch/make the produce as well as the chefs/cooks who use it in their amazing dishes, but am also going to be doing a lot of the writing.
It's quite a daunting project so having someone with your experience and talent, who is willing to provide insight into how their own book is created/brought together, is going to be incredible. I can't wait for this and I'm sure anyone else who is planning or dreaming about their own book, will find it hugely valuable. Thank you. xx
You are extremely unlikely to remember - my books not quite reaching the vaulted heights of yours - but we met a few years back at a GMG awards through Jason Ingram. Anyway, I have something I'd like to put to you - do you think you could please find me on Instagram @hollyfarrellbooks and send me a DM? Or email me through my subscription details? Many thanks! All best wishes, and looking forward to the live book, Holly Farrell
I am all-in for this Mark and what a privilege to be taken along with you. Great title too. It is quite exciting to see the range of possibilities popping up that are taking a different route to traditional publishing. I am thinking on the same lines myself. It will be a weekly joy following you as you explore unchartered territory.
Hi Mark. A fabulous idea. But could I make a plea as an antipodean... our seasons are the opposite of yours, so when garden/food writers talk about spring in March it always feels like it's written for only one half of the globe. Would it be enough to talk only of spring and leave the month to us?
I absolutely love this, and glad to have stumbled on your Substack. I love the process behind the finished work, and whilst I have zero plans to write a cookbook, Im hoping to gain some insight for my next poetry book!
This is a wonderful idea, Mark and I can't wait to read it.
I just flipped over to being a paid subscriber Mark. What an honor to spy in on your creation. Cheers from Oregon.
Great idea - not a paid subscriber yet but you may just have tempted me! Sarah xx
Wow. Great idea.
Excited to be part of this - thanks for sharing Mark
Hi Mark, I am so so excited about this news!!! I am working on my first book about the food producers and chefs/cooks on the Isle of Skye in Scotland. I am a photographer and will be documenting the people who rear/grow/catch/make the produce as well as the chefs/cooks who use it in their amazing dishes, but am also going to be doing a lot of the writing.
It's quite a daunting project so having someone with your experience and talent, who is willing to provide insight into how their own book is created/brought together, is going to be incredible. I can't wait for this and I'm sure anyone else who is planning or dreaming about their own book, will find it hugely valuable. Thank you. xx
Can’t wait till it comes out
Abundance! I love the title Mark and am so excited to follow this journey 🙌
Mark this is brilliant news and I CANNOT WAIT ....
Hi Mark,
You are extremely unlikely to remember - my books not quite reaching the vaulted heights of yours - but we met a few years back at a GMG awards through Jason Ingram. Anyway, I have something I'd like to put to you - do you think you could please find me on Instagram @hollyfarrellbooks and send me a DM? Or email me through my subscription details? Many thanks! All best wishes, and looking forward to the live book, Holly Farrell
I am all-in for this Mark and what a privilege to be taken along with you. Great title too. It is quite exciting to see the range of possibilities popping up that are taking a different route to traditional publishing. I am thinking on the same lines myself. It will be a weekly joy following you as you explore unchartered territory.
Hi Mark. A fabulous idea. But could I make a plea as an antipodean... our seasons are the opposite of yours, so when garden/food writers talk about spring in March it always feels like it's written for only one half of the globe. Would it be enough to talk only of spring and leave the month to us?
I am so looking forward to this. I have become a paid subscriber (my first paid subscription).
You had me at apple and quince cake ... looking forward to the journey.
I absolutely love this, and glad to have stumbled on your Substack. I love the process behind the finished work, and whilst I have zero plans to write a cookbook, Im hoping to gain some insight for my next poetry book!
Emily (formerly of A Small Good Thing veg shop 🙂)
Oh this is so interesting! Can’t wait!