In addition to traditional consumer publications, I also channel my writing, editing and recipe work toward a range of unique projects as a consultant. I’m on hand to provide any number of services in this realm, from recipe development to editing to project-managing production of a cookbook. Please see this page for a complete overview of my editorial services offerings.
I was wildly honored to be among the team of writers working on a book that’s captured the attention of the food world over the past couple of years, Modernist Cuisine. I’d met author Nathan Myhrvold a few years back through an unusual connect that led back to La Varenne (you can read more about that here). He not only asked me to work with him on this outrageously detailed, insightful, ground-breaking book, he also asked me to be his side-kick for an episode of Gourmet’s Diary of a Foodie, the clip for which you can see here. Modernist Cuisine has gained loads of accolades since being released spring of 2011, including major awards from IACP and the James Beard Foundation. Bravo to the Nathan and the core team of chefs and writers who put together such a ground-breaking book.
In recent years I was also very involved in the production of books for the Celebrated Chefs program. This unique program (which has since been integrated with the GoodDining program) allowed non-profit organizations to add much-needed money to their coffers by way of money their supporters are already spending at local restaurants. As part of the program, each member was given a lovely cookbook as a calling card for the participating restaurants, each of which contributes a recipe to the book. I served as a sort of editorial director, helping hone the list of recipes included, editing, and overseeing recipe testing, editorial content and other aspects of helping those books come to life.
Among projects 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. I also develop recipes for them on occasion, to help show off their fruit in a variety of delicious preparations. Here’s a sample of one tasty project.