The pie manuscript is almost finished—or at least a good first draft of it is. Since I am in partnership with the restaurant, Mike DiGrassie will review it and offer suggestions and changes. Of course, he has been answering questions and offering advice all along. Kate Antea, our tester, has been working very hard on the pies, figuring out any problems and fixing them. I've put together the introduction and the introductions to each section, and written the headnotes, and sidebars. Let's not forget the recipe formatting—that's taking a long time. After years of working in Chicago and AP styles, I was surprised to find another whole pantheon on style—Recipes into Type. Most cookbook publishers have their own house style, as well. So, I roll along, happily, learning new things every day.