Nancy Silverton's Graham Crackers

Last Thursday, at 23:37 Central European Time, I sent my editor my final manuscript, 852 days after the proposal was preempted all the way back in October 2009. Forgive me if this all sounds rather dramatic, but, oh my goodness: 852 days, a hundred sleepless nights, countless destroyed cuticles and a few gallons of tears are just a few of the metrics I can't help but list when I think about how on earth I got from there to here. When I was sure - convinced! - for so long that I couldn't do it.

But I did do it. You guys, I did!

[Insert "Rocky" theme song or the sound of an Olympic crowd cheering here. Or both!]

How on earth did I do it? That is not a rhetorical question: I have been asking it of myself a lot this week. (In my head and sotto voce, just to add to the slightly loony appearance my mother said I had towards the end of things last week, when I wasn't really showering or eating or doing much of anything besides staring at a computer screen and perfecting stuff.) I still don't really know. Bird by bird, yes. But with a lot of blood, sweat and tears, too, and a freaking village of people telling me I could do it (though I was convinced for about 838 of the past 852 days that they had absolutely no idea what they were talking about). It was the hardest work of my life.

Things aren't entirely finished just yet. The manuscript is currently in the hands of the copy editor, the person responsible for catching every last little typo that I didn't already, who makes sure all the punctuation is correct and who also is invaluable as a fresh set of eyes to look over everything and ask me the hard questions, namely to clarify stuff that my editor and I may have overseen. In the meantime, I am finishing up the testing of a few straggler recipes and periodically pinching myself black and blue, because I still cannot believe that I wrote a book. Me. A BOOK. A book with words and pages and a copyright page and a very pretty jacket (more on that as soon as I can share - wheee!).

Honestly, at times it is more than my feeble mind can process.

When the copy editor is done, the manuscript will come back to me for one final go-through. At some point after that, it will be released to the printer. The day that happens, I will most likely be prone and screaming silently in despair as I am sure I will suddenly have a million reasons why I am not yet ready to let go. Sadly, I will not be able to preemptively sedate myself with copious amounts of sparkling wine. My husband keeps saying something about perspective and a baby and yoga class, but I am not really sure what he is talking about.

So that is where we are at the moment. The book, called My Berlin Kitchen, will be published in September. Which is also when we will be going on book tour to eight cities (they are still being finalized, I'll have a final list in a month or so). Uh, yes, you read that right: We. We as in me, Max and the little dude in my belly, who should be about three months old by then. I'm coming to see all of you with mah baby!!

And, people, I cannot WAIT to see you. I am pretty sure that might be the very best thing about this whole thing anyway.

So in addition to, you know, finishing my book, I made graham crackers a few weeks ago and lo, they were good. I made them because a very nice young man named Darryl was coming over to interview me for his blog, Stil in Berlin. And also because I wanted to eat them. The recipe is Nancy Silverton's and just in case you were wondering, there is no graham flour in these graham crackers, just plain old white flour. Brown sugar, honey, butter and vanilla give the crackers their flavor and snappy texture.

Despite being delicious, they were a bit complicated to make. The dough, as seen above, is very soft and must not only be refrigerated for hours, but then also rolled out with copious amounts of flour, see below, and then the flour must be brushed off before the crackers are topped, decorated and baked and honestly, it is not that complicated, but clearly I had a lot of my plate around the time when I was making these and I kept thinking that if I lived in a country where graham crackers were readily available in any grocery store, I would never make homemade ones again.

Still, this did not exactly stop me from eating and enjoying them (dipped in milk, especially). Also, my mental state was delicate at the time, which is probably why a cookie recipe made me feel slightly, shall we say, pushed over the edge. You may feel differently.

And that is where things are at right now. Me, graham cracker stuck in my mouth at a jaunty angle, covered in pinch marks, feeling - slowly more and more so - like I have just climbed the biggest mountain in the world. It feels so good.

Nancy Silverton's Graham Crackers
Makes approximately 24 crackers

2 1/2 cups plus 2 tablespoons unbleached pastry flour or unbleached all-purpose flour
1 cup dark brown sugar, lightly packed
1 teaspoon baking soda
3/4 teaspoon kosher salt
7 tablespoons (3 1/2 ounces) unsalted butter, cut into 1-inch cubes and frozen
1/3 cup mild-flavored honey, such as clover
5 tablespoons whole milk
2 tablespoons pure vanilla extract
3 tablespoons granulated sugar
1 teaspoon ground cinnamon

1. In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, brown sugar, baking soda, and salt. Pulse or mix on low to incorporate. Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.

2.In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky.

3. Turn the dough out onto a lightly floured work surface and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours or overnight.

4. In a small bowl, combine the sugar and cinnamon, and set aside.

5. Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers. Gather the scraps together and set aside. Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.

6. Adjust the oven rack to the upper and lower positions and heat the oven to 350 degrees F.

7. Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more flour and roll out the dough to get about two or three more crackers.

8. If you'd like to make the cookies look like "real" graham crackers: Mark a vertical line down the middle of each cracker, being careful not to cut through the dough. Using a toothpick or skewer, prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line.

9- Bake for 15 minutes, until browned and slightly firm to the tough, rotating the sheets halfway through to ensure even baking.

Comments

[Adrienne]

Ooh I hope SO MUCH that Boston will be on your final list. SO MUCH. And I can't wait to read your book, eek!

[Dawn]

I am so happy for you! Congratulation on such an amazing accomplishment. Will gladly pre-order on Amazon as soon as humanly possible.

[Emily McIntyre]

Strong congratulations on both the baby and the book! What an accomplishment on both counts!

I'm holding my two-week-old daughter and marveling over the joy and complexity of parenthood. Best of luck in your pregnancy and each subsequent adventure!

[Jessica]

oh, I think I've missed the baby-info so congrats on that!!

As to finish a project that has become your soul; sooner or later you have to let it go and just be finished. As terrifying as the very suggestion implies. Yet, there's always new projects to take on, but I wouldn't do yoga.

[Deanna]

I'm currently working my way through the Mozza Cookbook and I've decided Nancy really likes soft and sticky doughs. It took some getting used to, but now I just kind of accept that if the dough is sticky I probably made it right. Please, please, please come to California on the book tour! I'll bring the wine.

[Sarah]

Congratulations on finishing! What an accomplishment! Mazel tov!

Also, London? Please? Pretty please with graham crackers crumbled on top?

[Michelle]

You are an amazing woman, a book while pregnant is one heck of an accomplishment. Please come to the Seattle area! I would love to meet you!I can't wait for the book! Since I tested a few of your recipes, I am even more excited to see what gems you have tucked away in the pages!

[ileana]

Congrats! Baby and a book. What a year for you! :)

[Jess]

YOU DID IT! Knew you could, knew you would, not because it's easy (ha!) but because you, my friend, are the best. And think of it this way -- after birthing this book, birthing that baby is going to be a piece of cake. Talk soon. xoxo.

[brooklynite]

many, many congratulations! I hope/expect NYC is on the book tour list!

[Katherine @ eggton]

Congratulation! That is so exciting. I am so happy for you! You DID IT!!

Love the humble treat of a graham cracker after finishing-- I do hope you get a sip of bubbly at some point.

You rock. So very excited for you.
Katherine

[Katrin]

Yay for you! Cannot wait for the book.
Also, do you know how many times my husband said "Woman, you urgently need to take a yoga class"? So LOL about this one. You´ll be just fine, with or without yoga!

[Holly]

Congratulations! (With a big Olympic-style cheer!)

[Amy (CookingScraps)]

Congrats, looking forward to the book!

[Sasha Gora]

* applause applause *

You did it! I can't wait for the book and the book tour.

Oh, graham crackers. Can you believe that I made them in my Munich kitchen - because I could not find them anywhere - only to then smash all of my hard work into a crumbs for a pie? That said, there is always something to be said about homemade anything and next time I'll try this recipe.

* a tad more applause *

[Amy]

Oh I am so excited for you, Luisa! And so beyond excited for that book of yours. Please, pleeeease come to Seattle. Otherwise your book will have caused a few gallons of tears other than your own... haha kind of joking. But really, congratulations on having climbed that mountain.

[Chris Tonnesen]

Looking forward to your book! These crackers look just as amazing as everything else on the blog! And seems like your photoskills is improving as well ;)

Looking forward to having your recommendations next time I visit my favorite 2nd hometown, Berlin.

[Anna @ the shady pine]

Congratulations....how relieved and proud you must feel! These crackers look divine!

[Oana from dishchronicles]

You GO girl! You should be so amazingly proud of yourself. Not just for finishing the book, but for inviting us in for the hard stuff. You inspire.

[Brittany]

CONGRATULATIONS LUISA! submitting a book must be an incredible feeling. Dont forget us in toronto, yeah? only an hour and a half flight from new york!

[erin @ from city to farm]

Congrats, upon congrats -- how very exciting!! And, I can SO appreciate that final overwhelmed-by-everything-even-cookies sensation that comes at the end of any larger than life project. Hopefully you can drag out the afterglow for a nice, long time!

[Molly]

Ohhhh! I can't even tell you the mix of emotions I felt while reading this, friend. I am still very much back in the I-can't-do-it stage. Ugh. Ugh. Ugh.

But your post gives me hope, and I am SO PROUD OF YOU! I can't wait to read it. Congratulations!

xx

[Stephanie]

This is wonderful, wonderful, wonderful!

You have spent 852 days making your dream come true and you are such an inspiration for me to sit down at my desk day after day and do the same.

I can hardly wait to hold your book in my hands and read it slowly, a hot cup of tea as my companion in your Berlin kitchen.

Congratulations!

[Renae]

What a journey! I'm so glad we all could take the ride with you. I can't wait to hold your book in my hands. Congratulations!!!

[betty]

Congratulations! it seems like a lot of work and I hope that you are now a bit more relaxed I really hope that everything goes well and you will feel pretty good when you have that book in your hands btw those crackers look pretty crispy and delicious and I must say that I also use that vanilla! it's the best thing ever

[olga]

hooray you did it!! congrats!! the book will be great, luisa, i just know it. and the best part - i think you know it too. now give yourself a few lovely days off doing things you enjoy. xx

[Anne]

Congratulations on turning in your manuscript. I hope your book tour brings you out to the West Coast!

It's funny- I love Nancy Silverton's food and have three of her cookbooks, but I find many of her recipes overly complicated. I was so thrilled to finally get the Mozza cookbook so I could try my hand at their grilled octopus appetizer, until I realized you have to basically sacrifice a ridiculous amount of olive oil to poach it in for hours before grilling it. In cases like those, it's cheaper for me to eat at Mozza and order it there! All part of the learning process, I suppose. I'm still a big fan of her food:).

Looking forward to following your book adventures!

[Naomi]

Huzzah!

How many great feelings do you get to have in just over your first year of marriage? Your wedding day, your book completed, getting to hold your little boy for the first time (nothing prepares you for that feeling, it's a doozy!) and getting to hold your published book for the first time! I'm so happy for you on all fronts. Congratulations on getting all that hard work wrapped up!

Put your feet up, get some well-deserved rest and hopefully, Sarah and I will see you in London in the autumn.

[tiffany jewellery]

many thanks for your time and amazing blog post,i really appreciate it.

[Rose-Anne]

Congratulations, darlin! Your post made me smile :-)

[tiffany jewellery]

many thanks for your time and amazing blog post,i really appreciate it.

[Charlotte]

Oh my goodness. Making graham crackers and finishing a book while making a baby. Phew. This just cracked me up. I can't wait to see your book because I love the way you write. And seriously, if you make your own graham crackers, how could it not be fabulous. And so exciting that you will be on tour with Max and the bambino! Hope you get to rest before the wee lad comes along because you may need it (just saying - speaking from experience).

[Ellen]

yay Luisa!!!!!!! congratulations!!!!!!!!!!!!

[amelia]

1. congratulations!!
2. surely, your book tour will take you to the uber literary city of L.A., no?? ;)
3. those crackers look awesome.

[Stacy Marie]

Cheers to a finished manuscript! And graham crackers! And the little baby on the way! I hope that you're feeling full of joy with all of this goodness in your life.

[amelia]

1. congratulations!!
2. surely, your book tour will take you to the uber literary city of L.A., no?? ;)
3. those crackers look awesome.

[Annika]

Congratulations! I cannot wait to see the book and all the recipes.
It was nice to see your face for a change on Stil in Berlin (and the little glances at your baby bump!)

[nolita lobo]

How awesome!!! Really hope either Vienna or Salzburg (long shot) is on your list

[Sasa]

Oh YAY YAY YAY! A thousand million congratulations! Also, since I just love this and can't help sharing it around at the moment and it's the closest thing to a present you can send over t'internet, DO look at this, it's mindblowing: http://scaleofuniverse.com/

[Laura]

Wow congratulations! I can't wait to see the book and I'll appreciate it all the more for knowing that it took 852 days of proper hard graft to produce! Well done x

[Sylee]

Lots of whoops of delight and love and hugs and cheers -- you did it!!!

[keiko]

what a journey Luisa - many congratulations! Can't wait to read the book (and I'm so making those graham crackers)! x

[Sonja]

Wow, congratulations! I can't wait to see the final book, and I really, really hope that Paris will be on that finla list of cities to visit on the book tour!

[Abby]

Congratulations! I'm so excited to read the final product.

[Victoria]

Well, this is all great news. Very exciting. Can't wait. Surely, SURELY, you will be coming to NYC (I hope).

I made "your" bagels so I guess I will be making "your" graham crackers.

By the way, that Nigel Slater chicken curry is insanely good.

[Joy Juicer]

Congratulations! And, thanks for the graham crackers!!!

[England Furniture]

Thank you for sharing some insights about making graham crackers. Perhaps you would recommend this as a recipe for those who possess more advanced cooking skills?

[Nicole]

Congratulations!! You must feel incredibly liberated and proud. I can't wait to read this book!

[Eleana]

Congrats on your book! Also, want me to mail you some boxes of graham crackers? =)

[art and lemons]

Hurray, hurray! I'm thrilled for you on all accounts, book plus baby what a year this will be. I can only imagine the work you put into it and if it counts for anything, I for one, cannot wait to celebrate that work with a splattered well used copy on my kitchen counter. I do know what you mean about the task of making homemade grahams, still I can't stop myself from wanting the homemade ones (coconut chocolate) more than the boxed varieties and keep thinking I'll make a second batch soon.