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Judith M. Fertig

Judith M. Fertig’s Followers (122)

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Judith M. Fertig

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July 2012

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Judith Fertig is an award-winning novelist and cookbook author. Flavor speaks to her in stories and recipes, whether for baking or barbecue.

She resides in Overland Park, Kansas, which is not quite somewhere-over-the-rainbow, but close.

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Judith M. Fertig Thank you so much, RumBelle! I am working on a new novel--not finished yet--that has much of the feeling and the food (!) from the first two. It also …moreThank you so much, RumBelle! I am working on a new novel--not finished yet--that has much of the feeling and the food (!) from the first two. It also goes back and forth from present to past. It is related in style, but not the same setting or characters. I'm very excited about it and will share more when it's finished. My best to you!(less)
Judith M. Fertig I'm working on the sequel to The Cake Therapist called The Pie Whisperer. This book takes place in Kentucky and Ohio, with bluegrass music in the play…moreI'm working on the sequel to The Cake Therapist called The Pie Whisperer. This book takes place in Kentucky and Ohio, with bluegrass music in the playlist, haunting characters, complications for Neely, and pie, of course!

Update: The sequel is called The Memory of Lemon and I'd love for you to check it out!(less)
Average rating: 3.37 · 4,178 ratings · 664 reviews · 41 distinct worksSimilar authors
The Cake Therapist

3.24 avg rating — 2,820 ratings — published 2015 — 11 editions
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The Memory of Lemon

3.57 avg rating — 971 ratings — published 2016 — 5 editions
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Prairie Home Cooking: 400 R...

3.95 avg rating — 55 ratings — published 1999 — 10 editions
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Heartland: The Cookbook

3.75 avg rating — 57 ratings — published 2011 — 6 editions
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The Artisan Bread Machine: ...

3.98 avg rating — 47 ratings — published 2011 — 2 editions
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200 Fast and Easy Artisan B...

4.12 avg rating — 41 ratings — published 2009 — 3 editions
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I Love Cinnamon Rolls!

3.87 avg rating — 38 ratings — published 2012 — 5 editions
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Prairie Home Breads: 150 Sp...

really liked it 4.00 avg rating — 31 ratings — published 2001 — 8 editions
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Bake Happy: 100 Playful Des...

2.95 avg rating — 42 ratings — published 2015 — 4 editions
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All-American Desserts: 400 ...

4.14 avg rating — 14 ratings — published 2003 — 8 editions
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More books by Judith M. Fertig…

How to Host a Foodie Novel Book Club

I have been part of a culinary book club for the past 20 years or so--we can never agree on just when we started or how long we've been meeting, it has been that long.

I think I was just finishing up the Rambler badge in Girl Scouts. Or had I just won the spelling bee? More likely, I was doing laundry on weekends for a college-age child.

But whatever.

This book club has been one of the joys of my lif Read more of this blog post »
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Published on June 17, 2016 07:03
My Name Is Lucy B...
Judith Fertig is currently reading
by Elizabeth Strout (Goodreads Author)
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read in September 2016
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Judith Fertig Judith Fertig said: " This novel shimmers from start to finish in more ways than one. Lucy Barton sees the city come alive with light from her hospital bed at night. When her mother comes to stay by her side, they both circle around difficult family relationships, trying ...more "

 
Victoria
Judith Fertig is currently reading
by Daisy Goodwin (Goodreads Author)
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The Gown
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by Jennifer Robson (Goodreads Author)
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Quotes by Judith M. Fertig  (?)
Quotes are added by the Goodreads community and are not verified by Goodreads. (Learn more)

“I loved rhubarb, that hardy, underappreciated garden survivor that leafed out just as the worst of winter melted away. Not everyone was a fan, especially of the bitter, mushy, overcooked version. Yet sometimes a little bitterness could bring out the best in other flavors. Bitter rhubarb made sunny-day strawberry face the realities of life- and taste all the better for it. As I brushed the cakes with a deep pink glaze made from sweet strawberry and bottled rhubarb bitters, I hoped I would change rhubarb doubters. Certainly, the little Bundt cakes looked as irresistible as anything I had ever seen in a French patisserie.”
Judith Fertig, The Memory of Lemon

“I walked back to the front of the bakery to see a knot of people stalking our display for June. Apricot and lavender might seem like an unusual pairing, but it made perfect sense to me. Luscious, sweet apricots taste best when they're baked and the flavor is concentrated. On the other hand, lavender likes it cool; the buds have a floral, almost astringent flavor. Lavender was a line drawing that I filled in with brushstrokes of lush apricot.”
Judith Fertig, The Memory of Lemon

“At Rainbow Cake, January's special flavors would be dark chocolate and coffee, those pick-me-ups we all needed to start the day- or a new year. To me, their toasty-toasty flavors said that even if you only had a mere handful of beans and your life went up in flames, you could still create something wonderful.
A little trial by fire could do you good. After all, if it worked so well with raw cacao and coffee beans, it could work for others, including me.”
Judith Fertig, The Cake Therapist

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“Goodnight stars, goodnight air, goodnight noises everywhere.”
Margaret Wise Brown, Goodnight Moon

“Nobody tells this to people who are beginners, I wish someone told me. All of us who do creative work, we get into it because we have good taste. But there is this gap. For the first couple years you make stuff, it’s just not that good. It’s trying to be good, it has potential, but it’s not. But your taste, the thing that got you into the game, is still killer. And your taste is why your work disappoints you. A lot of people never get past this phase, they quit. Most people I know who do interesting, creative work went through years of this. We know our work doesn’t have this special thing that we want it to have. We all go through this. And if you are just starting out or you are still in this phase, you gotta know its normal and the most important thing you can do is do a lot of work. Put yourself on a deadline so that every week you will finish one story. It is only by going through a volume of work that you will close that gap, and your work will be as good as your ambitions. And I took longer to figure out how to do this than anyone I’ve ever met. It’s gonna take awhile. It’s normal to take awhile. You’ve just gotta fight your way through.”
Ira Glass

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