Books

A bibliography of projects

Cookbooks are a first love in my career, the arena in which I began working in the world of food writing. I appreciate the opportunity to dive deep into a subject over the course of months, doing research and recipe development, honing the content and story. I was fortunate to receive phenomenal on-the-job training with my mentor Anne Willan, owner of La Varenne. A prolific cookbook author, Anne taught me the finer points of research, recipe development and recipe testing, skills that I use every day. With her, I worked on the first 10 titles of the popular Look & Cook cookbook series, the culinary history Great Cooks and Their Recipes, the elegant Château Cuisine cookbook, and La France Gastronomique, a culinary study of France. My own first book–Northwest Best Places Cookbook–was released back in 1996 and I’ve authored, co-authored, edited or otherwise contributed to dozens since then. The links below will take you to various shopping resources for finding these titles.

Crab - Under 2MB

Recent Projects

The Northwest Cookbooks ebook series; Rose Street Editions via Kindle; 2013 [author]

 

Salty Snacks; Ten Speed Press, 2012 [author]

Gourmet Game Night; Ten Speed Press, 2010 [author]

The Photography of Modernist Cuisine; The Cooking Lab, 2013 [part of writing team]

Modernist Cuisine: The Art and Science of Cooking; The Cooking Lab, 2011 [part of writing/editing team]

 

Northwest Homegrown Cookbook Series

Salmon; Graphic Arts Center Publishing Company, 2005 [author]

Wild Mushrooms; Graphic Arts Center Publishing Company, 2004 [author]

Stone Fruit; Graphic Arts Center Publishing Company, 2003 [author]

Crab; Graphic Arts Center Publishing Company, 2002 [author]

Co-Author/Editorial Consultant Projects

Memorable Recipes To Share with Family and Friends; Andrews McMeel, 2009; [co-author with Renée Behnke]

1001 Foods You Must Taste Before You Die; Universe, 2008 [among many contributors]

Brothers in the Kitchen; FRP, 2006 [consulting editor]

Rover’s: Recipes from Seattle’s Chef in the Hat; Ten Speed Press, 2005 [co-author with Thierry Rautureau]

Celebrate The Rain: Cooking With The Fresh And Abundant Flavors Of The Pacific Northwest; Junior League of Seattle; FRP, 2004 [editor]

Savoring America: Recipes and Reflections on American Cooking; Williams-Sonoma, 2003 [co-author]

Cooking For Dummies, Second Edition; IDG Books, 2000 [technical editor]

Seafood Cooking for Dummies; IDG Books, 1999 [technical editor]

Culinaria: The United States (with numerous authors) Könemann, 1998 [co-author]

Pasta and Co. Encore; Sasquatch Books, 1997 [editor]

Baked Alaska: Sweet Comforts of the North Country; Alaska Northwest Books, 1997 [editor]

The Alaska Heritage Seafood Cookbook: Great Recipes from Alaska’s Rich Kettle of Fish; Alaska Northwest Books, 1995 [editor]

 

Best Places Cookbook Series

The Best Places Northwest Desserts Cookbook; Sasquatch Books, 2004 [author]

Northwest Best Places Cookbook, Volume 2; Sasquatch Books, 2003 [author]

Best Places Seattle Cookbook; Sasquatch Books, 2001 [co-author]

Northern California Best Places Cookbook; Sasquatch Books, 1999 [co-author]

The Northwest Best Places Cookbook; Sasquatch Books, 1996 [co-author]

 

Americanizing Projects

Martin Yan’s Invitation to Chinese Cooking; Bay Books, 2000

Bread, Tomato, Garlic: Quick Cooking With 3 Main Ingredients; Soma Books, 1999

Noodle; Soma Books, 1999

The Herb and Spice Handbook; Soma Books, 1999