A veteran cookbook writer and a well-seasoned copy editor take on your toughest questions about how to prepare your recipes for publication. When it comes to food writing, this duo has seen the good, the bad, and the ugly, and can help you become a better writer and engaged collaborator with your publisher. Listeners come away with ideas and guidelines for recipe testing, solutions for complex recipes, helpful editing sites and resources, and approaches for headnotes.
Award-winning cookbook author and culinary teach Rick Rodgers has written over 40 cookbooks under his own byline. He also works as a collaborator for such celebrities and corporations as Williams-Sonoma, Sur LaTable, Frankie Avalon, Patti LaBelle, Gabriele Corcos and Debi Mazar, Chris Santos, and Tommy Bahama, requiring him to write in a variety of styles, voices, and levels of recipe difficulty.
Over a baker’s dozen years, Suzanne Fass has copyedited cookbooks—including many award winners—by authors ranging from heavy-metal rockers and reality TV stars to TV celebrity chefs, highly experienced food writers, and CIA chef-instructors. Style sheets she wrote have become publishers’ standards; others have educated new authors on finding their unique voice while meeting their readers’ needs.
Photo: Bianca Moraes
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