Welcome Wednesday guests for July: Edith Maxwell 7/2, Kendel Lynn 7/9, Leslie Budewitz 7/16, Krista Davis 7/23, Janet Simpson 7/30.

Gloria Alden's latest publication is nonfiction. Boys Will Be Boys: The Joys and Terrors of Raising Boys. Edited by Cher'ley Grogg was recently released and available on Amazon. Gloria wrote three essays and two poems in her chapter included in the book.


Congratulations to four of WWK’s bloggers whose books were released in the last two months. Look for Jim Jackson’s second Seamus McCree novel, Cabin Fever; Linda Rodriguez's new Skeet Bannion mystery, Every Hidden Fear; KM Rockwood's new Jesse Damon novel, Brothers in Crime; and Gloria Alden's third Catherine Jewell Mystery, Ladies of the Garden Club. All of the novels are available at bookstores in print and ebook.

Paula Gail Benson's short story "Confidence in the Family" is featured in the Mystery Times Ten 2013 anthology, which can be bought at Amazon. http://www.amazon.com/Mystery-Times-2013-Linda-Browning/dp/0984203583/ref=tmm_pap_title_0?ie=UTF8&qid=1387240857&sr=8-2

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Wednesday, August 18, 2010

An Interview with Avery Aames-Part 2

Avery Aames is the author of The Long Quiche Goodbye, the first in A Cheese Shop Mystery series for Berkley Prime Crime. The Long Quiche Goodbye debuted July 6 and has already hit national bestseller mass market paperback lists -- #7 for Barnes and Noble and #13 for Bookscan.

Avery likes to read, cook, garden, and do amateur photography. You may visit Avery at http://www.averyaames.com/. She also blogs at Mystery Lovers Kitchen, a blog for foodies who love mysteries, as well as at Killer Characters, a blog overtaken by cozy authors’ characters.

You can purchase The Long Quiche Goodbye at Avery’s bookseller page: http://www.averyaames.com/book1_sellers.html.  And look for a sneak preview of Lost and Fondue, book two in the series, which may be found at the end of The Long Quiche Goodbye.

EBD: I grew up near Lancaster County, PA where the Amish also live, cheeses are made and dairy goods are abundant. One of the wonderful aspects of growing up in the area was the ability to tour food processing plants, fascinating places. Will you include cheese facts and processing descriptions in future books, such as in Joanna Carl’s award winning chocolate mystery series?

AA: I toured a few cheese makers in the Ohio area. As you say, the process of cheese making is delicious. I tried to incorporate a little of that when describing Jordan’s farm. I’ll include it in other books, as well. I do include cheese facts now. I also write a newsletter that shares a history of cheese in each volume. {These are available on my website.}

EBD: Have you tried all of the wines and cheeses you cite in the book? If so, have you gained weight since writing the series?

AA: I’ve tried many of the cheese and wines. I have to admit that some I describe after reading about them or talking to cheesemongers. But any recipe I offer, I have made and have tasted to my great delight! No, I have not gained weight during the series but that is because I believe in all things in moderation. A bite or two of cheese, a glass of wine. I also operate at a very fast pace, which drives my husband and my friends crazy. I’m also a celiac, meaning I have to eat gluten-free, so that keeps me from eating a number of things that could drive up my caloric intake. Mind you, I’m not a saint. I do indulge in lots of sweets. Like Charlotte, I love Hershey’s Kisses. I know, I should like Scharfenburg or some exotic candy, but I really like Kisses.

EBD: Do you enjoy watching the “Barefoot Contessa” more than Paula Deen or Rachael Ray?

AA: I love Barefoot Contessa! Aren’t her meals extraordinary?? I love lots of shows on Food Network. I especially like the competitions and Iron Chef. And I find RR fascinating for what she can put together from leftovers in the refrigerator.

EBD: How would you characterize the publishing process?

AA: Hard. Demanding. A debut book requires so much personal PR. It’s exhausting. But the writing is worth it. And hearing from fans after they’ve read the book, delightful. I’m making people smile. That’s a good thing.

EBD: How are you promoting your book?

AA: I’m doing book signings, an extensive blog tour (both are listed on my website), radio chats, Twitter, Facebook, letters to cheese shops, donations to libraries, going to conferences, having contests. Lots of things. As I said, exhausting and quite time-consuming, but it all seems to be paying off.

EBD: What is your favorite part in the entire process of getting a book on the shelf?

AA: The smile on my husband’s face. Seeing the artwork. Sharing successes with my family. Interchanges with my editor. Letters, notes, from fans. And yes, feeling like my writing is actually good enough that someone wants to pay me for it. {Granted, it was good before, and the journey was wonderful whether I was published or not, but there’s something about seeing a paycheck that gives just that much more corroboration.}

EBD: How much control does the writer have once the book is written and in the publisher’s hands?

AA: I was able to talk to my editor about the story, the editing. I was able to put in my two cents regarding the artwork and I’m thrilled with the book cover. I was able to obtain my own blurbs for the book, which really helped. They’re cute and clever. I was able to ask the publicist to send out review copies. The publisher chooses the pub date, the quantity, which stores the book will go to, etc. All my personal PR work has been fruitful. The publisher is very thankful, of course.

EBD: As well they should, since your series is bound to win awards. Pick up a copy of The Long Quiche Goodbye, it will capture your fancy and have you waiting for the next book. Thanks, Avery, for the interviews, and we wish you more success with the next book in the series.

1 comment:

Ramona said...

Avery, thanks for sharing more about your research and experiences in writing and promoting your Cheese Shop Mystery series. Congratulations on those selling numbers, too!

Making people smile? You are right--that is a very good thing.