When my cookbook publicist Molly mentioned, earlier this year, that I’d be speaking at the American Library Association conference in Anaheim in June, she casually mentioned that I should bring samples of a recipe from the cookbook. I said, “sure,” and forgot all about it.
Then the conference crept up and it was time to make those samples. For 125+ librarians. At this point I began to panic–the most I’ve ever cooked for is 15–and after a fretful conversation with Molly, we determined that my best course of action was to make the red velvet cupcakes with pomegranate molasses frosting and dehydrated berry powder that Elizabeth Falkner taught me how to make at her former restaurant Orson in San Francisco.