Selected List of Books on Cooking, Food, and Drink
The following books are organized by my role in their making.

Asian Cocktails by Holly Jennings and Christine LeBlond (Tuttle Publishing, 2009)
“This is a must-have book for serious mixologists.” —Gary Regan,, author of The Joy of Mixology


Smoothie Splash by Holly Jennings (Sterling Publishing Company, 2005)

Acquiring editor and developmental editor
My Indian Kitchen: Preparing Delicious Indian Meals without Fear or Fuss by Hari Nayak (Tuttle Publishing, 2011)
Entice with Spice by Shubhra Ramineni (Tuttle Publishing, 2010)
“This may be the Indian cookbook that American foodies have been waiting for.”—Publishers Weekly


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The Arabian Nights Cookbook by Habeeb Salloum  (Tuttle Publishing, 2010)

A Cook’s Journey to Japan by Sarah Marx Feldner (Tuttle Publishing, 2010)
“Entertaining, with striking full color photographs throughout, this book shows that Japanese home cooking is more than sushi and noodles, providing new perspective on everyday Japanese home fare.”—Publishers Weekly
“This gorgeous, original, and easy-to-use cookbook is recommended for all levels of experience and for palates that are open to new and varied flavors.” —Library Journal


The Filipino Cookbook by Miki Garcia (Tuttle Publishing, 2010)

Acquiring editor, developmental editor, and project manager
The Steamy Kitchen Cookbook by Jaden Hair (Tuttle Publishing, 2009)

“For home cooks of all levels of experience seeking to expand their repertoire of Asian recipes, Hair has written an extremely accessible cookbook that blends great recipes with mouthwatering photographs she took. Highly recommended.” —Library Journal


The Korean Table by Taekyung Chung and Deborah Samuels (Tuttle Publishing, 2008)
“A very appealing introduction to Korean cuisine, both classical and
contemporary.” —Library Journal
“A welcome and undaunting introduction into Korean cuisine.” —Publishers Weekly


Developmental editor and project manager
The Sushi Lover’s Cookbook by Yumi Umemura (Tuttle Publishing, 2009)
The Asian Barbecue Book by Alex Skaria (Tuttle Publishing, 2009)
“A beautiful cookbook.” Steven Raichlen, author of The Barbecue Bible and How to Grill
“The Asian Barbecue Book makes exotic cuisines more accessible, so there is no excuse for getting take-out.” —Chile Pepper Magazine

Asian Barbecue by Vicki Liley (Tuttle Publishing, 2008)

Cambodian Cooking by Joannes Riviere (Tuttle Publishing, 2008)

Asian Appetizers by Vicki Liley (Tuttle Publishing, 2008)
“Fans of Asian cuisine should find this an accessible, inspiring and tasty addition to their cookbook collection.” —Publishers Weekly

Steaming by Brigid Treloar (Tuttle Publishing, 2007)

Japanese Foods That Heal by John and Jan Belleme (Tuttle Publishing, 2006)
“This book has exceeded my expectations and is a worthy addition to any cook’s collection.”— Macrobiotics Today


30-Minute Asian Meals by Marie Wilson (Tuttle Publishing, 2006)

The Filipino-American Kitchen by Jennifer Aranas (Tuttle Publishing, 2006, IACP Finalist)
“For those who know squat about Filipino food (which would be most of us), this book is perfect; it not only provides a ton of great recipes, but it also has a snooze-free intro on the evolution of Filipino cuisine and a cool ‘buying guide’ that demystifies ingredients with descriptions and photos.” —Time Out Chicago


Book doctoring: book proposal evaluation and coaching, developmental editing
“Indian Tiffin: Stories and Recipes for ‘In-Between’ Moments and Meals” by Rukka Srinivas (Rupa Publications, NYP)

“Food of the Mahgreb” by Marine Vallet

Manuscript evaluation
A Greek Journey with Fork and Pen: Two Sisters Find Their Roots by Georgia Cone and Elizabeth Songster (self-published, 2012 )

Wild Flavors: One Chef’s Transformative Year Cooking from Eva’s Farm by Didi Emmons (Chelsea Green Publishing, 2011)

Manuscript evaluation, developmental editing, and content creation
Brother Jimmy’s BBQ by Josh Lebowitz with Eva Pesantez (Stewart, Tabori & Chang, 2012)

Substantive editor
Easy Indian Cooking by Hari Nayak (Tuttle Publishing, 2012)

Developmental, substantive, and copy editor
Eating in Color: Delicious, Healthy Recipes for You and Your Family by Frances Largeman-Roth  (Stewart, Tabori & Chang, 2014)

21 Day Sugar Detox by Diane Sanfilippo (Victory Belt Publishing, 2013)

Naturally Sweet & Gluten-Free: Allergy-Friendly Vegan Desserts by Ricki Heller (Sellers Publishing, 2013)

Savory Bites: Meals You Can Make in Your Cupcake Pan by Hollis Wilder (Stewart, Tabori & Chang, 2013)

The Fundamental Techniques of Classic Italian Cuisine by The International Culinary Center’s School of Italian Studies with Cesare Casella and Stephanie Lyness (Stewart, Tabori & Chang, 2012)

The Kosher Baker by Paula Shoyer (University Press of New England, 2010)

“Starred Review. Grouped by effort, from quick desserts requiring only one-bowl (Amaretto Cookies, for instance) to more advanced dishes like Coconut Cake with Lime Filling, Shoyer gives bakers plenty of options for all tastes with copious instructions and photos throughout. Simple but crucial tips like keeping a few sticks of margarine in the freezer so it’ll behave more like cold butter when it’s time to make pie or tart dough ensure dishes turn out the way they were intended, making this a can’t-miss collection of classics.”—Publishers Weekly

America’s Little Italys by Sheryll Bellman (Sellers Publishing, 2010)

“An incredible time line of Italian cooking and culture runs from 6000 B.C.E. to the present, including maps, illustrations, and photographs. Bellman (America s Great Delis: Recipes and Traditions from Coast to Coast) profiles restaurants in New York City, Boston, Chicago, Baltimore, Philadelphia, Providence, Cleveland, New Orleans, San Francisco, St. Louis, and San Diego, offering a brief history of the restaurant, photographs (current and historical), and recipes. … Recommended for areas with thriving Little Italys and readers with a penchant for culinary travel and exploration.” —Library Journal

The Cocktail Club by Maureen Christian-Petrosky (Stewart, Tabori & Chang, NYP)

Whole Grains for a New Generation: Light Dishes, Hearty Meals, Sweet Treats, and Sundry Snacks for the Everyday Cook by Liana Krissoff (Stewart, Tabori & Chang, 2012)

Brother Jimmy’s BBQ by Josh Lebowitz with Eva Pesantez (Stewart, Tabori & Chang, 2012)

Cooking Without Borders by Anita Lo (Stewart, Tabori & Chang, 2011)

The Fundamental Techniques of Classic Bread Baking by French Culinary Institute (Stewart, Tabori & Chang, 2011)

Alton Brown’s Gear for Your Kitchen
by Alton Brown (Stewart, Tabori & Chang, 2003)

I’m Just Here for the Food: Kitchen User’s Manual by Alton Brown (Stewart, Tabori & Chang, 2003)

Drink’•ol•o•gy by James Waller (Stewart, Tabori & Chang, 2003)

The Kosher Baker
by Paula Shoyer (University Press of New England, 2010)

Cambodian Cooking by Joannes Riviere (Tuttle Publishing, 2008)

Japanese Foods That Heal by John and Jan Belleme (Tuttle Publishing, 2006)

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