Coordination of assignment and review work by 12-member editorial collective and dozens of internal and external blind peer reviewers for scholarly journal of food studies. Primary liaison with authors in advance of and throughout the submission process, including the crafting and sending of editorial letters informing authors of submission acceptance, rejection, or requested revisions. Supervision of journal production and submissions via CMS system (ScholarOne/Basecamp). Regular administrative liaisons with staff and administrators at UC Press, ScholarOne, and Diacritech (design production).
Eight years at Penguin Random House; 2006-2011 at Alfred A. Knopf, 2012-2014 at Clarkson Potter. Identified, acquired, and line- and content-edited the work of authors to become new stars in the cookbook and food narrative world. Facilitated author’s work with photographers, publicists, and marketing teams. Gathered data on past sales, media coverage, social media platform, audience engagement, and sales impact relating to titles on subject matters for a range of audiences, and distilled that data into weekly presentations to the editorial department regarding a book’s development.
O, The Oprah Magazine's Cookbook of the MonthYahoo! Food's Cookbook of the WeekIn Lucky Rice, Danielle Chang, founder of the festival of the same name—which brings night markets, grand feasts, and dumpling-making sessions to America's biggest cities—feeds our obsession for innovative Asian cuisine through 100 recipes inspired by a range of cultures. Here, comfort foods marry ancient traditions... read more
In A Good Food Day, more than 100 recipes made with good-for-you ingredients make a good food day--a day when feeling good and eating well go hand in hand--easy and attainable. After years of thoughtless eating that led to weight gain and poor health, chef Marco Canora knew he had to make every day a good food day: a whole day in which every meal was full of healthy and delicious ingredients. ... read more
Small bites and treats to shareThe best gatherings are simple, yet somehow special. They might begin with an impromptu picnic after shopping at the farmer’s market or a late lunch with neighbors that stretches into cocktails under the stars. Whatever the occasion, this picture-perfect cookbook shows how to turn any meal into a delectable affair. These effortless recipes for brunch, teatime, ha... read more
Re-create the lunch-box delights that made you the envy of other kids with seventy recipes for all-natural, homemade versions of your favorite childhood treats.If you grew up on corner-store treats, memory lane is paved with Ho Hos, Yodels, Oreos, and Ring Dings. And while your taste buds may have grown up a bit, chances are you still crave these classic flavors. After much obsessing and exper... read more
As a leading organic maple syrup on the market, Crown Maple produces top-quality syrups. Its syrups are so good that they’re not only carried by a host of gourmet food markets, but also used in the world’s best kitchens, including NoMad, Eleven Madison Park, Bouchon, Lincoln, and more. The Crown Maple Guide to Maple Syrup is the ultimate guide to maple syrup, with 65 sweet and savory recipes, ... read more
Whether you prefer it cold out of the fridge or hot and crispy on a buttery biscuit, you will find your new favorite fried chicken recipe in Fried & True, serving up more than 50 recipes for America’s most decadently delicious food.Lee Schrager has left no stone unturned in his quest to find America’s best fried chicken. From four-star restaurants to roadside fry shacks, you’ll learn how to br... read more
Welcome to Big Gay Ice Cream’s debut cookbook, a yearbook of ice cream accomplishments—all the recipes you need to create delicious frozen treats.• New to making ice cream at home? Never fear—freshman year starts off simple with store-bought toppings and shopping lists for the home ice cream parlor.• Sophomore year kicks it up a notch with tasty sauces and crunchy toppings.• Junior year puts y... read more
Meatless meals revamped by the Cinnamon Snail, the vegan food truck with a cult following.What's the secret behind the Cinnamon Snail's takeover of New York City streets? In all kinds of weather, vegetarians, vegans, and omnivores alike queue up for addictive vegan cuisine from truck owner Adam Sobel. Now Adam brings his food straight to your kitchen, along with stories of the challenges of wo... read more
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