1 This is the cover of my latest book, Martha's American Food - A celebration of our nation's most treasured dishes, from coast to coast, featuring 200 delicious recipes.
2 This past Tuesday, the day of its release, I attended a book signing at the fabulous Williams-Sonoma at Columbus Circle in Manhattan.
3 There are many fine shops and restaurants in the Time Warner Center. Here are people lined up to greet me.
4 Williams-Sonoma arranged for a lovely marble-topped table for me to sit at.
5 A stack of my books on display in the store
6 I was also greeted by a group of paparazzi, who took many photos of me.
7 Before the signing, I was interviewed by a reporter from Parade Magazine, who was interested in how I chose the recipes for the book.
8 A reporter from Food Republic wanted to know about some of my grilling techniques and tips for a better turkey burger. My response was that people tend to grill at too high a temperature and that turkey burgers are often under-seasoned and over-cooked.
9 I was happy to see that there was a very nice turnout.
10 Posing for all of those with cameras
11 I so enjoy meeting people at these signings.
12 Another photo
13 This gal is giving a signed book to her mother, a huge fan, for Mothers' Day and wanted a photo of the two of us to give to her, as well.
14 Many people came with multiple copies of my book to sign.
15 Kelly Galvin, from my PR team at Susan Magrino Agency, helped manage the line.
16 There were cooking demos going on using recipes from my book. People in line got to sample great mac and cheese and also the rich Indian pudding with vanilla ice cream.
17 We are thrilled to have consolidated, in this volume, a collection of recipes that we believe are excellent examples of real American food.
18 Since before the explorers discovered the bounty and wonders of this continent, Native Americans have been using indigenous, edible species and abundant wildlife for everyday consumption, such as corn, crab, lobster, potatoes, pumpkins, squash, and blueberries.
19 Early settlers readily adapted to these new foods and used them regularly, supplementing what were unknown, unusual, and sometimes peculiar ingredients with their own more familiar flavorings and seasonings.
20 This book is divided into regions, each with its particular defining features, as you will discover as you peruse the contents and experiment with the very delicious recipes.
21 The challenge in putting it together was to edit the vast numbers of recipes beloved by so many into a manageable compilation of what we consider the best examples of a genre: chowders, pies, chilis, burgers, cobblers, casseroles, salads, and such.
22 Each delicious recipe is accompanied by a wonderful 'backstory' where you can learn a great deal about who we are as a vast community held inextricably together by wonderful food.
23 I was pleasantly surprised to see Pauline Martin, a distant relative on my father's side of the family.
24 When I looked up, I saw that Pauline wasn't alone!
25 She came with members of her family, including her son, Timothy Martin (wearing glasses), a classically trained painter and sculptor. It was wonderful to see them as it's been quite a long time.
26 President and COO of MSLO, Lisa Gersh, also attended the signing.
27 This little boy came with his grandmother to see me at Williams-Sonoma.
28 He proudly told me he can speak three languages. He spoke only Russian until he was three and then learned English and Spanish!
29 Williams-Sonoma sells many of my other books, including Martha Stewart's New Pies & Tarts.
30 Posing with some of the wonderful staff at Williams-Sonoma