Danielle Centoni - Ghostwriter
I'm a cookbook author and features writer with more than 20 years of experience.
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Overview
I started my career as the food editor of The Oakland Tribune before moving to Portland where I covered food for The Oregonian. I was the senior editor at Imbibe Magazine, MIX Magazine, and Eater Portland website. I develop and test recipes for cookbook authors, brands and national publications including Weber Grills and Better Homes and Gardens. I also write for Rachael Ray Every Day Magazine, EatingWell, Bon Appetit, Epicurious and Conde Nast Traveler. I have written three cookbooks of my own, co-authored two with chefs, and edited recipes, headnotes and chapter intros for six others and counting.
Services
Languages
English (US)
Non-Fiction
Cooking & Food Wine & Spirits
Home & Garden
Parenting & Families
Travel
Certifications
- WSET Intermediate
Awards
- James Beard Journalism Award 2016
Work experience
Freelance writer and editor
Self-employed
January, 2000
–
Present
(over 20 years)
FREELANCE WRITER AND EDITOR:
I am a freelance food, travel and lifestyle writer for a wide variety of magazines, newspapers and websites. Publications include Better Homes and Gardens, EatingWell, Bon Appetit, Rachael Ray Every Day, Conde Nast Traveler, Modern Farmer and Eater.
COOKBOOK AUTHOR:
Fried Rice: 50 Ways to Stir Up the World's Favorite Grain (Sasquatch, August 2019)
Little Portland Cookbook (Countryman Press, August 2019)
Portland Cooks (Figure 1, Fall 2017)
Co-wrote The Sugar Cube with Kir Jensen (Chronicle Books, Spring 2011)
Co-wrote The American Cocktail (Chronicle Books, Fall 2011)
Co-wrote Mother's Best with Lisa Schroeder (Taunton Press, 2009)
Ghost writer and contributor to several other cookbooks, including Fine Cooking annuals.
RECIPE DEVELOPER, TESTER AND EDITOR:
• Recipe development: Develop a wide range of recipes for newspapers, magazines and websites, including Better Homes and Gardens and EatingWell
• Recipe testing: Test and troubleshoot recipes for clients, periodicals and cookbooks including Weber cookbooks, Kachka: A Return to Russian Cooking (Flatiron Books, 2017), Salt, Fat, Acid, Heat (Simon and Schuster 2017), and Six Seasons: A New Way with Vegetables (Artisan, 2017).
• Recipe editing: Write and edit recipes for a variety of clients. Recent work includes the cookbook Lure: Healthy Sustainable Seafood Recipes from the West Coast (Figure 1, 2017)
Portfolio (5 selected works)
Portland Cooks: Recipes from the City’s Best Restaurants and Bars
Danielle Centoni
Portland city is synonymous with DIY scrappiness, rule-breaking creativity, and a die-hard collaborative spirit, and it also happens to be America’s favorite foodie destination. Portland Cooks presents 80 recipes from 40 of Stumptown’s most popular restaurants and bars. From the most modest and unassuming cafes to eclectic neighborhood joints to late-night cocktail bars, the book celebrates th... read more
This covetable cookbook is a greatest hits collection from Sugar Cube, a tiny pink food cart in Portland, Oregon, that is thronged daily by hungry hordes craving voluptuous sweets intensified with a spike of booze, a lick of sea salt, or a "whoop" of whipped cream. Sugar Cube founder and baker Kir Jensen left the fine dining pastry track to sell her handmade treats on the street. Recipes for 5... read more
Mother's Best: Comfort Food That Takes You Home Again
Danielle Centoni, Lisa Schroeder
There's nothing like a home-cooked meal made with love. And here's your chance to share the love with Mother's Best -- 150 delicious recipes for comfort food that will soothe the soul and satisfy even the most ravenous appetite. All you have to do is follow the directions and sprinkle in a little TLC. If you find yourself yearning for the uncomplicated, uncommonly tasty meals your mom used to ... read more
Little Local Portland Cookbook
Danielle Centoni
30 classic Portland recipes to treasureThe Little Local Portland Cookbook brings the essential flavors of Portland, Oregon, to your table. From special coffee drinks and brunch dishes like Huckleberry Hotcakes and Salmon Hash, to delicious Oregon Bay shrimp cocktail, skirt steak with pinot sauce, and Dungeness crab cippino, you’ll find recipes for iconic Portland dishes for every meal. Written... read more
Eating sustainable seafood is about opening your mind (and fridge) to a vast array of fish and shellfish that you might not have considered before―and the Pacific Coast, is blessed with an abundance of wild species. With Lure, readers embark on a wild Pacific adventure and discover the benefits of healthy oils and rich nutrients that seafood deliver. This stunning cookbook, authored by chef an... read more
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