Rachel Holtzman is a Chicago-based writer, editor, and recipe tester whose focus is cookbooks, food narrative, and lifestyle projects. After 7 years working as an editor at Penguin Books and ELLE magazine–and a brief turn in the kitchen at Gramercy Tavern–she combined her love of language, food, and snuggling with her two pugs during regular office hours.
When did making babies get to be so hard? Infertility is on the rise globally, affecting as many as one in six couples. But instead of considering diet and lifestyle factors, doctors pump their patients full of expensive and invasive fertility treatments. Once pregnant, women just accept that carrying a baby will be the gassy, swollen, irritable, sleepless nightmare that has become the new nor... read more
A photographer (who happens to be an ex-restaurant cook) and an indie rock star (who happens to be an avid home cook) show you how to slow down your life by cooking beautiful, straightforward, but sophisticated, food for--and with--friends with this cookbook featuring more than 100 recipes. When he's on tour with his band, Grizzly Bear, what Chris Taylor misses most about home is the kitchen a... read more
"One of America's great chefs" (Vogue), Grant Achatz, shares how his drive to cook immaculate food fueled his miraculous triumph over tongue cancer. By 2007 chef Grant Achatz had been named one of the best new chefs in America by Food & Wine, he had received the James Beard Foundation Rising Star Chef of the Year Award, and he and Nick Kokonas had opened the conceptually radical restaurant Ali... read more
The delicious Italian-American comfort food we all remember, love, and crave, from the owners of the legendary Artichoke Pizza.Authors Fran and Sal are two regular guys from the neighborhood, cousins and best friends, whose DNA reads garlic and oil (they're fifth generation in the food business) and whose six hugely successful restaurants, starting with the legendary Artichoke Pizza, have impr... read more
In the tradition of Michael Pollan, Mark Hyman, and Andrew Weil, pioneering integrative pediatric neurologist Maya Shetreat-Klein, MD, reveals the shocking contents of children’s food, how it’s seriously harming their bodies and brains, and what we can do about it. And she presents the first nutritional plan for getting and keeping children healthy—a plan that any family can follow.New alarmin... read more
Robin Quivers’s New York Times–bestselling vegan cookbook, filled with more than ninety recipes Known for her levelheaded, deadpan comebacks to Howard Stern’s often outrageous banter, Robin Quivers is a force of nature. Yet few people know about her struggles with food—especially the high-fat, high-sugar, high-cholesterol, highly addictive foods that doomed many of her relatives to obesity, di... read more
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I edit cookbooks, craft titles, gift-y nonfiction. I've worked on everything from astrophysics texts to NYT-bestselling literary mashups.
Editor of classy gardening, cookery, health and fitness, interiors and craft books, with an eye for detail but a sense of the whole