I am an expert editor with more than a decade of experience developing and editing nonfiction content. I specialize in recipe editing and food and lifestyle books, and also have experience in subject areas including business, education, and religion and spirituality. After graduating from Connecticut College and the Columbia Publishing Course, I got my start in publishing in the cookbook department at John Wiley & Sons, where I worked for eight years before embarking on a freelance career. I have had the privilege of working with many award-winning authors and top brands over the years, and my work includes IACP award-winning and James Beard award-nominated books. I am passionate about guiding each of my clients toward the best possible version of his or her work, while at the same time helping each author's personal voice to shine through in every word.
I offer a full range of editorial and writing services for publishing companies and individuals, including copyediting, proofreading, development editing, and book proposal development for nonfiction titles. I specialize in recipe editing and food and lifestyle books and have more than a decade of experience as a cookbook editor, and I also have editorial experience in subject areas ranging from education to business to religion and spirituality. I am committed to working collaboratively with my clients to achieve the highest level of quality on each and every project.
Acquired and edited food and lifestyle books on subjects including cooking, baking, beverages, food reference, and catering and events. Edited and published cookbooks in print and digital formats for trade, professional, and educational markets, and worked on development of enhanced e-books and mobile applications.
Reported to two Senior Cookbook Editors working on a range of single-author titles and on branded books by The Culinary Institute of America, Mr. Boston, and Bon Appétit magazine. Edited manuscripts, transmitted books to production, reviewed page proofs, organized art programs, wrote copy for marketing and publicity materials, and managed author correspondence.
Supported two Senior Cookbook Editors, including preparing manuscripts for transmittal to production, writing copy and preparing financial paperwork for new proposals, managing publication schedules, and handling correspondence with authors and agents.
Supported two Senior Cookbook Editors, including preparing new proposals, managing publication schedules, handling correspondence, and all general administrative duties.
To the hundreds of thousands who follow her on Twitter, Instagram, and Facebook, Dorie Greenspan’s food is powerfully cookable—her recipes instant classics. In Everyday Dorie, she invites readers into her kitchen to savor the dishes that she makes all the time, from Miso-Glazed Salmon to Lemon Goop. What makes a “Dorie recipe”? Each one has a small surprise that makes it special. Mustard and w... read more
Dreaming of having the most beautiful wedding photos? It's important to choose a skilled photographer, but you shouldn't stop there. To have the best wedding photos, you also need wedding plans that are carefully designed with your photography in mind. In this inspirational and practical guide, wedding photographer Cavin Elizabeth teaches you how simple changes and additions to your wedding pl... read more
For their first major book since the trailblazing Zahav, Michael Solomonov and Steven Cook go straight to the food of the people—the great dishes that are the soul of Israeli cuisine. Usually served from tiny eateries, hole-in-the-wall restaurants, or market stalls, these specialties have passed from father to son or mother to daughter for generations. To find the best versions, the authors sc... read more
The grand master of cooking has a new apprentice in the kitchen: his granddaughter. Jacques Pépin is one of the nation’s most famous cooking teachers, renowned for his knife skills. Ever since she was very young, his granddaughter, Shorey, has loved “helping” him in the kitchen. Now that she is twelve, Jacques gives his charismatic pupil a short course on preparing “food that is plain, but ele... read more
From the leading photographer of Cuba, A Taste of Cuba is a stunning culinary and visual journey through Cuba that presents 75 authentic, never-before-shared recipes from the world’s most inventive chefs. In a country shrouded in secrecy, a mouthwatering, but little-known food scene is emerging. A Taste of Cuba offers unprecedented access into the kitchens of Cuba’s top chefs, where the countr... read more
The most extensive and lushly photographed Turkish cookbook to date, by two internationally acclaimed experts Standing at the crossroads between the Mediterranean, the Middle East, and Asia, Turkey boasts astonishingly rich and diverse culinary traditions. Journalist Robyn Eckhardt and her husband, photographer David Hagerman, have spent almost twenty years discovering the country’s very best ... read more
Top food stylist and popular baking columnist shares her baking secrets.When people see Erin McDowell frost a perfect layer cake, weave a lattice pie crust, or pull a rich loaf of brioche from the oven, they often act as though performed culinary magic. not a baker,they tell her. But in fact, expert baking is not at all unattainable, nor is it as inflexible as most people assume. The key to fr... read more
James Beard Award-winner for Best Baking and Dessert Book 2017 All-new collection from a "revered icon" and "culinary guru" (New York Times). Over the course of her baking career, Dorie Greenspan has created more than 300 cookie recipes. Yet she has never written a book about them—until now. To merit her “three purple stars of approval,” every cookie had to be so special that it begged to be m... read more
In this visually stunning new book from legendary pastry chef François Payard, professional pastry chefs and serious home bakers will learn how to prepare pastry and other plated desserts that rival the best in the world. These recipes have been developed and perfected by Payard over twenty years, from his early days as a pastry chef in France to his current position as an American culinary ic... read more
Everything you need to know about home preserving, from The Culinary Institute of America Home canning and preserving is more popular than ever. It's economical, environmentally smart, and a great way to get the most out of your backyard garden. It's a healthier way to eat, without all the additives and preservatives that are found in most processed foods, and if that's not enough, canning and... read more
A gorgeous guide to simple French-inspired cooking from the legendary Larousse kitchens The name Larousse has been synonymous with culinary excellence for nearly a century, and this new book brings the expertise of the Larousse team to home cooks with hundreds of straightforward, accessible recipes, illustrated throughout with tantalizing photography. Perfect for everyone from beginners to exp... read more
"If Catalan superchef Ferran Adria is the leading missionary of molecular gastronomy, Mr. Chartier is his counterpart with a corkscrew."—Globe and Mail This award-winning book, now available for the first time in English in the U.S., presents a cutting-edge approach to food and wine pairing. Sommelier Francois Chartier has spent the better part of two decades collaborating with top scientists ... read more
Book annotation not available for this title.Title: Wedding Cake Art and DesignAuthor: Garrett, Toba/ Schaeffer, Lucy (PHT)/ Mathews, Christine (ILT)Publisher: John Wiley & Sons IncPublication Date: 2010/04/05Number of Pages: 280Binding Type: HARDCOVERLibrary of Congress: 2009052124
Explore the newest techniques in cake decoration and design with Toba Garrett As one of the premier experts in cake decoration, Toba Garrett has trained some of the world's top cake artists. Offering a perfect blend of technique and inspiration, Master Class with Toba Garrett covers the latest trends and step-by-step methods for aspiring cake decorators and professionals who want to remain at ... read more
A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald Notter. Covering the full spectrum of chocolate work--from the fundamentals of chocolate making to instruction on advanced showpiece design and assembly--The Art of the Chocolatier is the most complete and comprehensive guide to chocolate making on the market. The book covers basic in... read more
A gorgeous professional-level guide to the most challenging form of the confectioner's art A showpiece created entirely from sugar is truly a work of art, and it takes an eye for design and strong pastry skills to work with this delicate medium. The Art of the Confectioner is the ultimate guide to working with sugar to create beautiful sugar and pastillage shapes, flowers, figurines, and breat... read more
A culinary reference packed with thousands of straightforward definitions and fun tips and trivia Perfect for cooks, food lovers, and even trivia buffs, The Culinarian is a wide-ranging kitchen reference that no cupboard should be without. With plain-English definitions of everything from Absinthe to Zucchini, it includes fascinating culinary history, etymologies, and tips on selecting, storin... read more
From business essentials to design inspiration, the secrets to events industry success Author Lena Malouf is a renowned expert in the special events industry. She has won countless accolades for her work, including a recent Lifetime Achievement Award from The Special Event, and has served in major leadership positions in several industry organizations, including as International President of t... read more
Learn to create plated desserts like a master, with recipes from the World and National Pastry Team Championships Considered the Olympics of the pastry arts, the World and National Pastry Championships were founded by Michael Schneider in 1999. Since then, it has grown into the United States' most prestigious and popular pastry competition, aired annually on TLC. Now, in Plating for Gold, past... read more
An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, ... read more
A fully updated guide to the state-of-the-art guidelines, strategies, and new technologies in modern event planning A must-have resource for every event planner, manager, caterer, and student, this in-depth guide covers all aspects of the event planning process. Written by expert event manager Julia Rutherford Silvers, the book outlines the tools and strategies to effectively procure, organize... read more
A modern, completely updated guide to effective event marketing As the events market becomes increasingly saturated, it is essential for a successful event professional to understand the use of strategic marketing plans. Events are everywhere—in the U.S. alone, there are more than 2,500 music festivals a year, for example, while the UK hosts over 70 different beer festivals each year. In such ... read more
From Abraham Isaac Kook to Zeitlin, Jewish spirituality has a rich mystical tradition. This volume gathers the most significant and treasured writings from the Jewish mystics as published in the Classics of Western Spirituality series. All new introductions have been written by the editor/compiler, emerging scholar Ariel Evan Mayse, with a foreword by prominent scholar on Jewish spirituality A... read more
Behind simplified economic and political perceptions of the forces of globalization is a much more complex spiritual evolutionary process whereby the world and all creation is being drawn into being the presence of Christ a Christogenesis.
This engaging book examines the invigorating presence of Mary in the mystery of the redemption that is as the heart of the life of the church. The author contemplates her presence in the course of Scripture, human and ecclesial history, the church fathers, the mystics, and others. He not only wants to transmit his love of the Virgin Mary, but the actualization of these words at the foot of the... read more
Living the Days of Lent 2014 continues the Paulist tradition of the popular a-page-a-day format this series has seen for over 25 years. Each day contains a Lenten reflection usually on the Scripture readings of that day. A short introduction welcomes the reader to Lent. Each day contains reference to the Mass readings (chapter and verse) so the reader may continue their prayer with Scripture. ... read more
An illuminating account of how history shapes our diets—now in a new revised and updated Third EditionWhy did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more... read more
A must-have resource for anyone crafting a career in the culinary arts Ronald Hayes, the Career Development Manager with The Culinary Institute of America, explores the broad scope of jobs available in the culinary field. Building your culinary skills as a novice, discovering your specialization as a journeyman, and establishing your interests as you master your career path, Creating Your Culi... read more
An illustrated guide to decadent French desserts from the legendary Larousse kitchens The name Larousse has been synonymous with culinary excellence for nearly a century, and this new book brings the expertise of the Larousse team to home bakers with hundreds of simple, straightforward dessert recipes. Ideal for experienced and novice bakers alike, it includes a "Pastry Workshop" chapter with ... read more
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A publisher, copy-editor and proofreader with over 25 years' experience working for a wide range of publishers as well as working freelance.
I'm a freelance editor who's committed to helping authors produce the best work possible for their audiences.