I am an experienced freelance editor of illustrated non-fiction, available for ghost writing, editorial assessment, content development and copy editing. I really enjoy working with authors to help them realise their book's full potential.
A trained chef, I have particular expertise in food and drink, and have worked with several high-profile chefs and food writers to bring their ideas to the page. I've collaborated on books by Ferran Adrià, Heston Blumenthal, René Redzepi, Fuchsia Dunlop and, recently, Rachel Roddy on Five Quarters, winner of the 2015 André Simon Food Book Award. I have also adapted historic, foreign-language and advanced chef recipes for the UK and US markets, Americanized and Anglicized cookbooks, developed content and commissioned and researched new projects.
I also very much enjoy working in other non-fiction genres including history, science, art and design, craft, philosophy and memoir, and have worked on titles by authors as varied as Alain de Botton and D*Face.
After four years at Phaidon Press, I've freelanced for Tate Publishing, Mitchell Beazley, Pavilion, Bloomsbury, Quadrille, Saltyard, Ryland Peters & Small, Laurence King, Orion, Kyle Books and Square Peg. I also taught a masterclass on How to Publish a Bestselling Cookbook for Kitchenette.
Commissioned new titles for Phaidon’s innovative and highly successful food list. Work included negotiating agreements; scouting for new talent; creating budgets and schedules; commissioning photographers and illustrators; working with authors to develop content; recipe development; managing the cookery department to produce outstanding books.
Edited a range of cookery titles, including project management, maintaining budgets and schedules, organizing photoshoots, managing freelancers, copy-editing, proofreading and ghost writing.
Headed a department that created the food and drink for London’s biggest party design company, which organised over 500 parties a year. Designed bespoke menus to tight deadlines and worked as a chef at many
events, from Persian buffets to Regency dinners; undertook accurate budget and logistics management for complex events; created seasonal food collections of new dishes and canapés.
A revolutionary cookbook with 140 recipes that move the humble side dish to centre stage.'Full of recipes I want to cook and eat' Yotam Ottolenghi'Both a beautiful and eminently useful cookbook' Anna Jones'I want to eat every recipe in this book' Nigel SlaterWhilst writing his food blog, Rocket & Squash, Ed Smith noticed that a key part of our meals was being ignored. On too many occasions, si... read more
One miniscule mark to base of spine, otherwise as mint as can be
HardCover. Pub Date :2013-10-14 Pages: 240 Language: English Publisher: Phaidon Press There is widespread agreement that art is very important - but it can be remarkably hard to say quite why Yet if art is to enjoy its privileges.. it has to be able to demonstrate its relevance in understandable ways to the widest possible audience Alain de Botton and John Armstrong have a firm belief that art... read more
Winner of Three James Beard AwardsCookbook of the YearCooking from a Professional Point o....
HardCover. Pub Date :2012-09-17 Pages: 352 Language: English Publisher: Phaidon Press Until 30 years ago. restaurateurs were considered the most important figures in any restaurants success. with chefs consigned to the kitchen. This process began to change with the elevation of chef-patron Paul Bocuse in the late 1970s. and has continued with the rise of the celebrity chef. Restaurateurs are h... read more
Reinventing Food The full autobiography of Ferran Adria, the best chef in the world. An intimate, intelligent look at Ferran Adria's astonishing career and its far-reaching impact on the culinary world. Full description
HardCover. Pub Date :2013-11-26 Pages: 344 Language: English Publisher:. Thames Hudson D.Face has been a leading figure in urban art for well over a decade A contemporary of Banksy. he is at the forefront of the urban art movement and has had a constant presence throughout its meteoric rise into popular culture. This long-awaited monograph shows the development of his career as an artist to da... read more
Alain de Botton explores our relationship with 'the news' in this book full of his trademark wit and wisdom. Following on from his bestselling Religion for Atheists, Alain de Botton turns now to look at the manic and peculiar positions that 'the news' occupies in our lives. We invest it with an authority and importance which used to be the preserve of religion - but what does it do for us? Mix... read more
Massimo Bottura is the Jimi Hendrix of Italian chefs...he takes familiar dishes and classical....
HardCover. Pub Date :2012-10-01 Pages: 272 Language: English Publisher: Phaidon Press Faviken is the first major cookbook by Magnus Nilsson. the 28-year old chef whose restaurant is located on a 20.000 acre farm and hunting estate in Northern Sweden. It has recently been called the most daring restaurant in the world by Bon Appetit. In Faviken. Nilsson writes about how he only cooks with ingre... read more
The concept of DIY has transformed consumer culture, most notably in the fashion industry. Fueled by....
Rene Redzepi has been widely credited with re-inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the best in the world by the San Pellegrino World's 50 Best Restaurant awards in 2010 and received the unique 'Chef's Choice' award at the same ceremony in 2009. Redzepi operates at the cutting edge of gourmet cuisine, combining an unrelenting creativity and a remarkable l... read more
HardCover. Pub Date :2012-10-01 Pages: 160 Language: English Publisher: Ryland Peters Small If youve ever tasted a food you love with a wine that matches it perfectly. youll know that the combination of the two can be even better than thefood or wine on its own. But how to find those divine pairings In PerfectPairings you ll find more than 100 mouth-watering recipes organised inthemed menus. m... read more
Packed with colourful photography as well as over 80 recipes, this book offers a slice of modern Brasilian life with stories about the origins of each recipe and anecdotes ranging from how to dance the samba to how to mix the perfect, authentic Caipirinha. With its launch timed to coincide with the World Cup, Brasilian Barbecue and Beyond presents a brand new flavour of Brasil. Zingy, vibrant ... read more
HardCover. Pub Date :2013-11-11 Pages: 648 Language: English Publisher: Phaidon Press A companion piece to Noma. A Work in Progress is a personal account of life at the now famous restaurant Written by Rene Redzepi as a series of. journal entries the text will be accompanied by approximately 75 brand new recipes worked on during the year. Illustrated with a combination of candid photography sh... read more
For the first time "A Day at elBulli: An Insight into the Ideas Methods and Creativity of Ferran Adria" allows unprecedented access to one of the world's most famous sought after and mysterious restaurants. Having held three Michelin stars since 1997 and regularly voted Best Restaurant in the World by a panel of 500 industry professionals elBulli has been at the very forefront of the world res... read more
Dale Pinnock presents his first major cookbook with a unique and inspiring approach. Otherwise known as TV's Medicinal Chef, nutrition expert Dale Pinnock shares 80 simple, achievable and affordable recipes, to benefit your health and complement conventional medical treatments. The famous flu fighter soup is a renowned favourite of Dale Pinnock's creations, which is a delicious one-stop recipe... read more
Over 100 of the most beautiful, influential and informative cookbooks of the past 300 years.Co....
TM offers graphic designers and those interested in the history of design and branding a uniquely de....
HardCover. Pub Date :2013-02-05 Pages: 192 Language: English Publisher: Phaidon Press Philip Treacy is one of the worlds most famous and influential milliners. Hat maker to top fashion houses. celebrities and international royalty. his unique creations are hand -made feats of craftsmanship. Milliner of choice for designers including Alexander McQueen. Karl Lagerfeld. Valentino and Chanel. Trea... read more
Bringing to life another side of St Tropez and the legendary Cote d'Azur, Nina shows us a place where cooking has brought people together for generations and creates recipes inspired by locals, places and stories from her childhood here. She explores the real St Tropez and the surrounding area through its secret, scenic walks, eccentric bric-a-brac markets, vineyards and bustling communities o... read more
Printmaking is a practical and comprehensive guide to printmaking techniques. This fully updated edition includes expanded chapters on digital and mixed media processes, and a brand new 'Print & Make' chapter, which explores the opportunities for creative expression within the many processes available to print makers. The more traditional techniques of relief, intaglio, collograph, lithography... read more
An innovative, captivating tour of the finest whiskies the world has to offer, brought to you by bestselling author and whisky connoisseur Tristan Stephenson. Tristan explores the origins of whisky, from the extraordinary Chinese distillation pioneers well over 2,000 years ago to the discovery of the medicinal 'aqua vitae' (water of life), through to the emergence of what we know as whisky. Ex... read more
Ireland's rich culinary heritage is brought to life in this new edition of Darina's bestselling 'Irish Traditional Cooking'. With 300 traditional dishes, including 100 new recipes, this is the most comprehensive and entertaining tome on the subject. Each recipe is complemented by tips, tales, historical insights and common Irish customs, many of which have been passed down from one generation ... read more
HardCover. Pub Date :2013-04-02 Pages: 272 Language: English Publisher: Phaidon Press Featuring more than 50 simple and authentic recipes from the Silver Spoon kitchen. Sicily is a culinary journey through an island that is unique among the many regions of Italy. Sicilys position away from the mainland. its blend of Arabic and Mediterranean influences and its sun-drenched climate have led to t... read more
Using good-quality ingredients, smart store-cupboard shortcuts and time-saving ideas, James Martin shows how to put delicious, everyday food on the table in next to no time. Each recipe is straightforward to shop for with easy-to-find ingredients, and can be prepared from start to finish in 20 minutes, including any accompaniments. Additionally, there are clever tips about how to adapt and var... read more
Every recipe in Slow Cooking includes an hour or more of cooking or marinating time and no last minute preparation. There are recipes for slow-cooked fish, vegetables and desserts as well as soups, roasts and one-pot dishes. Family favourites include Pot-Roast Chicken and Banana and Custard Tart and there are delicious dinner party ideas that embrace the slow food philosophy, such as Treacle-m... read more
Vegetables from an Italian Garden shows you how to cook vegetables like the Italians do. Italian cuisine is renowned for its inventive and delicious ways with vegetables, and the book features more than 350 authentic, simple and tasty recipes to cook throughout the year.
A unique cookbook containing 50 recipes from the tables of Tuscany, the finest gastronomic region of....
HardCover. Pub Date: September. 2010 Pages: 960 Publisher: Phaidon Press India: The Cookbook is the first comprehensive guide to Indian Cooking. With over 1.000 recipes covering every aspect option of India's Rich and Colourful Culinary Heritage. Unlike many other Indian withcookbooks. it is written by an Indian culinary academic and cookbook author who lives and works in Delhi. and the recipe... read more
Suitable for beginners, this cookbook shows how to cook easy, delicious meals for every day of the week. With a combination of step-by step-photographs, and foolproof recipes, it takes 100 favourite everyday dishes and guides the reader through different steps of the cooking process with recipes that absolutely anyone can follow.
Cooking simple, tasty dishes, using fresh and wholesome ingredients has never been easier, after the success of "What to Cook and How to Cook it (2010)". Jane Hornby returns to the kitchen with "Fresh", a collection of 75 all-new mouthwatering, step-by-step recipes that make the best of fresh, seasonal vegetables, fruit, meat and fish. From starters such as a simple fresh Gazpacho, and a Grill... read more
Ten of the best chefs of today reveal who the 100 chefs of tomorrow will be....
A collection of 380 summer recipes for the lovers of Italian food. It presents a range of easy-to-follow, authentic Italian recipes using the delicious seasonal ingredients.
The huge popularity of Spanish food has grown even more following the publication of the iconic 108....
A comprehensive bible of Greek food in English. With more than 800 simple recipes, it includes information on regional specialities, local ingredients and the religious and historical significance of the dishes. Presenting recipes for taverna favourites such as moussaka, tzatziki and hummus, it documents variety of local sweets and pastries.
HardCover. Pub Date :2013-04-01 Pages: 144 Language: English Publisher: Ryland Peters Small Take a mini-break and join Sydney-born food and travel writer. blogger and intrepid gourmet. Tori Haschka on her globetrotting adventures in food. Do you often while away the time imagining yourself eating sardines with Campari. peach and fennel as the sun sets over Piazza San Marco in Venice Do you dre... read more
The Food Journal inspires cooks and foodies to record their experiences, experiments and love of all things tasty. Use the journal to store notes and clippings, write down your favourite recipes, review restaurants, collect labels and other souvenirs, and record your cooking experiments. Keep it in the kitchen for useful reference information on seasonal foods, flavours, cooking tips, measurem... read more
Use the journal to store notes and clippings, write down your favourite recipes, review cafes and patisseries, collect labels and other souvenirs, and record your baking experiments. Keep it in the kitchen for useful reference information on ingredients and techniques, baking tips, measurements and conversions.
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