Books

Gil Marks; John Wiley & Sons
Hardcover (2010)
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A comprehensive, A-to-Z guide to Jewish foods, recipes, and culinary traditions. I was the line editor, meaning I worked on the overall style of the entries. Gil Marks is a food writer, rabbi and Beard Award-winning author.

The book was just nominated for a James Beard Foundation Award!

I was the recipe developer and recipe editor. Marcie is an associate professor at University of North Carolina at Chapel Hill, a former president of The Southern Foodways Alliance and she was nominated for a Beard Award for this book and won the Jane Grigson Award for it from IACP. It just came out in paperback and for the paperback launch, I developed this recipe, which was featured on the NPR website.
Victoria Magazine; Hearst
Hardcover 1997; Paperback 2001
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This is a book that I compiled and edited. What that means is I looked through old copies of Victoria, choose recipes, created chapters, wrote headnotes and tips, and edited the volume.
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This is my book, written as part of a series that never expanded beyond the original 4 volumes. When it came out, it was pretty novel–most of the grains, amaranth, quinoa, millet, spelt and kamut were not as well known as they are now, when farro is almost a household word and quinoa is commonplace. And that’s a terrific thing. The lemon cornmeal cookies that I developed for the book had dark rum, golden raisins, lemon peel and rosemary in them. These cookies were the first thing I ever baked for for the man who became my husband. I first made them for a television appearance, then packed them up carefully, lovingly, in between sheets of waxed paper, into a painted tin then mailed them (with wishes and hope) to this guy I had met, who lived in a place so rural there is no cell phone service. The rest is history.