Please tell us a little about yourself and The Iberian Table. 

I’m a writer, artist, and chef. The Iberian Table, my third and final book on healthy cooking, is the most complete. Spain has some of the longest-living people in the world, so I introduce an unexplored version of the Mediterranean diet, which research has proven is the most effective. The Iberian Table was chosen by Amazon as the “Number One Hot New Release, Spanish Culinary” in its first month. I’ve also been invited by a Newsletter for American Basques and a Catalan Delegation to be their health expert on future initiatives. 

How did you choose the genre of The Iberian Table? 

Initially, I had no idea I was not going to write another traditional health book—a bit like how when Washington Irving went to Spain for his book about Christopher Columbus, he ended up writing four books he never expected. In The Iberian Table, I “bring the reader with me” to Barcelona to tour a historic greenmarket, utilizing Magical Realism. There is a dialogue with the reader and with vendors. This approach just felt natural to me. 

What was your editing process like? 

My first two books were published by established houses, but publishers wouldn’t be able to edit Catalan, Basque, and Spanish, so I established my own and worked with people in Spain. I organized and led editing and photography food styling from the U.S. I identified someone in France to create my website, theiberiantable.com, and I worked closely with my brilliant American book designer. 

Any advice for others starting the process of independent publishing? 

See yourself as truly independent, as one does when one writes. Rely upon your instincts. Be ready to replace those who are exploitive or lack talent, just as you replace inferior paragraphs or words. Join the Independent Book Publishers Association. Operate like you are running a business, because you are. And keep the book price accessible. 

How have you built your audience? 

I was not on social media until a year ago, when I started my Facebook page. I read an Emily Dickinson poem every morning before writing The Iberian Table, so I joined Emily Dickinson Daily. I have met international writers, philosophers, and poets. I also built a team who supports my vision, including a social media consultant, a publishing consultant, a distributor, and a public relations firm, and I continuously refine that team when something isn’t working. 

What are you working on now? 

My current project is a book of short stories about historic Spanish gastronomy. Basque to Barcelona…and Stories Along the Way will be released next year. I also recently became a member of the Emily Dickinson International Society. I am considering submitting a paper covering natural medicine usage in Victorian New England. Dickinson had several health conditions, and much of what was recommended to her by Amherst apothecaries is still used today in the natural medicine community, such as healing broths and glycine for seizures. 

Portions of this Q&A were edited for clarity.