34 | DECEMBER 10 • 2020
getting it to her publisher
by last August. She prepared
two dishes each day (except
Shabbat) from recipes that
she typed into a publishing
software program.
Then, with props and
purchased backdrops, she
styled them for the camera
so flavors and somehow even
aromas popped out of the
photographs she took herself
with the help of a few classes,
a good camera and a sturdy
tripod propped up in her
kitchen.
Then, so nothing went to
waste, she would serve what-
ever she cooked that night to
her family. Her progress was
well under way right up to
last February. Then the pan-
demic hit.
Cooking did become a
challenge in those first weeks
in March, when fears of a
lockdown emptied grocery
and produce shelves.
“There were some anx-
iety-inducing trips to the
market, like a 45-minute
outing to Trader Joe’s just so
I had fresh herbs on hand,”
said Newman, who wrote the
book all while caring for her
three children, ages 6, 5 and
2. “But it’s those fresh ingre-
dients that are the key to what
makes a dish special.”
Best of all, Newman shares
her menu planning talents by
including ideas for Shabbat,
holidays and other special
occasions between each chap-
ter.
“The flavors that make up
a meal must make sense,” said
Newman. “There have to be
complementary textures and
flavors that range from sweet,
savory, acidic and don’t forget
something bland to round it
all out.”
Newman planned to go
on a multi-country book
tour following Marblespoon’s
release this month. She still
may go to New York City for
some small, socially distanced
book signings come early
2021.
As an alternate celebration
of her publication, she is plan-
ning to stage cooking demon-
stration events over Zoom in
English and Spanish to her
7,753 Instagram followers and
will have a small book release
party in her garage with a few
close friends once the first
boxes of the complete book
arrive from the publisher.
The Marblespoon Cookbook is
available at menuchapublishers.com.
Instagram: @Marblespoon.
@MARBLESPOON
continued from page 33
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