Navigating the World of Cookbook Collaboration

Cookbooks & Recipes
Food-Writing

The field of cookbook collaboration has grown substantially in recent years and the role of cookbook co-writer has become not only accepted but celebrated, and now provides a livelihood for numerous food writers. Veteran co-writers Genevieve Ko and Raquel Pelzel (who happens to be the editorial director at Clarkson Potter) discuss with literary agent Jonah Straus how to navigate this complex and changing field: including how to find collaborations, how to negotiate terms, managing the chef and the writing process, what to watch out for, and more.
You won’t want to miss this recording:

Jonah Straus the founder of Straus Literary, a boutique agency based in San Francisco with an office in New York. He represents a range of chefs and artisans including Blaine Wetzel, Molly Yeh, Gastón Acurio, Juan Mari Arzak, and Jeni’s Splendid Ice Creams, and food writers and cookbook collaborators including Jody Eddy, Kristin Donnelly, Anne McBride and Sarah DiGregorio.

 

Award-winning cookbook author Raquel Pelzel is the Editorial Director for Cookbooks at Clarkson Potter. She has co-authored two dozen cookbooks including several of her own, such as: Sheet Pan Suppers—Meatless; Toast: The Cookbook; and Eggplant for Short Stack Editions. Pelzel was formerly the Food Editor at Tasting Table and an editor and recipe developer for Cook’s Illustrated. Her next cookbook, Umami Bomb, comes out in 2019.

 

Genevieve Ko is the author of Better Baking: Wholesome Ingredients, Delicious Desserts and the co-author of many other cookbooks in collaboration with renowned chefs. She is a New York City-based food writer, recipe developer, and culinary consultant. She has been a magazine editor and contributes regularly to a range of culinary media.

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