n recent years I have co-authored a number of chef’s cookbooks. My clients include Wolfgang Puck (Wolfgang Puck Makes It Easy), pastry chef Sherry Yard (The Secrets of Baking and Desserts by the Yard), and Food Network chef Juan-Carlos Cruz, host of Calorie Commando and Weighing In (The Juan-Carlos Cruz Calorie Countdown Cookbook). I am currently working on a book project with Mark Peel, chef/owner of the popular Los Angeles restaurant Campanile, and with master tea taster Barry W. Cooper of Cooper Tea.

I work with my clients from the proposal stage through the final proof reading phase of the book, and if the book includes recipes, I test every recipe in my home kitchen. I work closely with my clients so that I get to know them, allowing me to assume their voice when I write. Home kitchens are very different from professional kitchens: the heat is different (lower), the pace is different (slower), the available labor is usually limited to one or two pairs of hands. As an experienced writer of cookbooks for the home cook, I know how to transcribe chefs’ recipes (if they are written down at all), to develop them from scratch by working alongside the chef, and to test them for the home kitchen. Finally, once a manuscript is completed, I am available for the editing, copy editing, and proof reading phases of the publishing process, a process I have been through with each of my own books.