Much of the work I have done has been in the realm of traditional consumer publishing, but in recent years I have channeled more and more of my writing, editing and recipe work toward a range of unique projects as a consultant. I am able to provide any number of services in this area, from recipe development to content editing to project-managing production of a cookbook.
I was wildly honored to be among the team of writers working on a book that has captured the attention of the food world, Modernist Cuisine. I’d met primary author Nathan Myhrvold through an unusual connect that led back to La Varenne (you can read more about that here). I was also asked to write some content for the more recent The Photography of Modernist Cuisine, another fascinating project. Beyond working on those outrageously detailed, insightful, ground-breaking books, I was also asked to be his side-kick for an episode of Gourmet’s Diary of a Foodie, the clip for which you can see here.
In recent years I was also very involved in the production of books for the Celebrated Chefs program. As part of the program, each member was given a hard-cover, full-color cookbook as a calling card for the participating restaurants, each of which contributed a recipe to the book. I served as editorial director, helping hone the list of recipes included, editing, and overseeing recipe testing, editorial content and other aspects of bringing those books to life.
Among projects that go beyond books, I have consulted with fruit grower/wholesaler Domex Superfresh Growers, developing flavor profiles and pairing ideas to help consumers better understand distinctions between different apple varieties. And I provided similar insights for the Orondo Ruby cherry, offering a “chef’s perspective” on the cherry’s key characteristics. I also develop recipes for companies such as these, to help showcase their products in a variety of delicious preparations.
Please see this page for a complete overview of my editorial services offerings.