Today is publication day for True Confections! In an alternate universe, my novel has another title, my working title for years -- Temper. I liked the word for all its possible meanings, from mood and anger to the process of tempering chocolate, which requires strict control of temperatures while first heating and then cooling chocolate so that the molecules will form a uniform crystal structure, which is what gives good chocolate its glossy shine and its "snap." (Badly tempered chocolate is dull and lumpy and snapless.) So I loved all the metaphorical possibilities of the title Temper.
But my editor said No dice! And he was right. We brainstormed through dozens of titles and finally I returned to one of his first suggestions, True Confections, which is just the right title for the novel formerly known as Temper.
