Overview
I am an editor of primarily culinary content (food-focused nonfiction, fiction, and cookbooks) with an wide array of culinary interests and knowledge. I worked on cookbooks for eight years at Penguin Random House, mentored by legendary editors in the field, and now continue to edit and consult as a freelance editor. I'm happy to hear pitches and read proposals and rough drafts, or act as a ghost writer/co-author/recipe tester.
Services
Non-Fiction
Biographies & Memoirs
Cooking, Food, Wine, & Spirits
DIY & Crafts
Health & Wellbeing
History
Home & Garden
Languages
English (UK)
English (US)
Certifications
- Copy-Editing
- Proofreading
Work experience
Gastronomica: The Journal for Food Studies
Jan, 2019 —
Present
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).
Penguin Random House
Aug, 2006 —
Dec, 2014
(over 8 years)
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.
Portfolio
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 ... 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 shopp... 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 sto... 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, B... 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 Din... 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 occas... 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 Mar... read more
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 ... read more
