Geraldine Olivo – Translator

As a published author, recipe developer and experienced translator, I know that a great cookbook is more than just words—it’s about culture, storytelling, flavor, and also making the recipes accessible to the reader.

With over a decade of experience in food publishing, I have:

- Authored 10+ French cookbooks since my first publication in 2013.

- Translated 8+ books since 2016 for renowned French publishers like Larousse and Gallimard (in partnership with Hardie Grant).

- Specialized in contents related to healthy diets (paleo, low carb, vegetarian...), allergen-free recipes and nutritional benefits.

When translating, I adapt, refine and localize to perfectly match the French reader's expectations:

✅ Cultural adaptation – Ensuring recipes feel natural for a French audience.

✅ Measurement conversion – Cups to grams, Fahrenheit to Celsius, etc.

✅ Ingredient localization – Finding the right French equivalent or offering smart substitutions when necessary.

I work closely with authors and publishers to preserve the heart of the book while ensuring it is perfectly tailored to French cooks.

If you're looking for a translator/proofreader who perfectly understands the art of food and the world of publishing, I would be happy to connect.

Please note that I am currently located in Japan and it might take a few hours for me to answer your message.

My first authored cookbook: Fleurs en cuisine (Cooking with edible flowers)

My favorite translated book: Green Kitchen at Home, recettes végétariennes pour tous les jours by D. Frenkiel.