I work with chefs and restaurateurs to craft cookbooks. My current project is the Burma Superstar cookbook, due out in 2017. My most recent published project, Cookie Love, a baking book with James Beard award winner Mindy Segal of Hot Chocolate in Chicago, came out on April 7, 2015. (For anyone who likes the idea of peanut butter and jelly thumbprint cookies, this book just might be the one for you.)
In 2008, Ten Speed Press published my first book, A16 Food + Wine. It received both the IACP Julia Child/First Book award and the IACP Cookbook of the Year for 2009–and I still regularly make the meatballs and the salted chocolate shortbread cookies from this book. The book also was selected as a Gourmet cookbook of the month and praised in O, The Oprah Magazine, Entertainment Weekly, Los Angeles Times, Cucina Italiana, and Publishers Weekly. Food & Wine included recipes from the book in its 2009 Best of the Best Cookbook Recipes.
In 2012, I completed two more cookbook collaborations: The Preservation Kitchen, with Paul Virant, and SPQR Modern Italian Food + Wine, with Shelley Lindgren and Matthew Accarrino. In 2014, I helped Heidi Krahling, chef/owner of Insalata’s, write her second book, Insalata’s and Marinita’s: The Tale of Two Restaurants. In addition to chef cookbook projects, I worked with the Common Threads organization in Chicago on their community kid’s cookbook focused on healthy eating.
Related posts:The Truth About Chef Cookbook Collaborations What to Ask Yourself Before Collaborating on a Chef Cookbook How to Write a Recipe Recipe Writing Tutorials Burma Superstar: A New Cookbook The Mindy Cookie Project About This Ghost Writing Business Awkward Sentences and the Process of Writing Chef Cookbooks A Canning Cookbook with Paul Virant Postcards from Italy
“A16: Food + Wine is the best of the bunch. This debut book … strikes a satisfying balance between simple and complex.”–Amy Scattergood, LA Times
“This is a cook’s cookbook; it deserves a quiet season filled with long chilly nights, the ideal time to enjoy its gutsy dishes.”–Gourmet for A16 Food + Wine
“… make fascinating reading for lovers of Italian food and wine.”–Publisher’s Weekly *starred review* for A16 Food + Wine
“The Preservation Kitchen stands apart from even the recent excellent crop of canning and pickling books. It’s advanced but user-friendly, with super-original recipes, clear, careful directions, and intelligent decisions like listing ingredients in volume, ounces, grams, and percentages, a comfort zone that encompasses everyone from the home cook to the professional chef. The text is also a pleasure to read.” –Rebekah Denn, Amazon.com’s Al Dente blog for The Preservation Kitchen
“If any book could inspire me to can, it’s this one…To flip through this book is to await every turn of the season and every visit to the farmer’s market to come.” —Time Out Chicago for The Preservation Kitchen
“Geared toward ambitious home cooks and professional chefs, these recipes could inspire the rest of us to fit into one of those categories.” —Chicago Magazine for The Preservation Kitchen
“How often anyone who unwraps SPQR will make Farro-Stuffed Quail with Chestnuts, Persimmons, and Dandelion Greens is open to debate, but this San Fran restaurant’s take on Italo-inspired California cooking will dazzle the right foodie on your list.” —Cooking Light for SPQR: Modern Italian Food and Wine
“Shelly Lindgren and Matthew Accarrino have composed a book filled with their inspirations based on Italian regional cuisine and wines. It gives us a powerful insight into what makes SPQR one of San Francisco’s favorite restaurants. It makes me wish I lived close by.” —Thomas Keller, The French Laundry, on SPQR: Modern Italian Food and Wine
If you want to get in touch about a project or are curious about what it takes to write a cookbook, send me a note at kaleahy [at] gmail [dot] com.