Bringing Chefs’ Food Stories and Recipes to the World

From Soup to Nuts. Turning ideas into proposals, Planning the storyline, Testing recipes, Organizing photoshoots, Writing and Editing the manuscripts, Creating a marketing plan . . .

Book Collaboration, Food Writing and Editing

The role of a book collaborator typically involves co-writing, ghostwriting, coaching, editing, or a combination of those things. But there are a zillion other details beyond the word processing that go into a successful cookbook: writing a proposal, finding an agent, testing recipes, organizing photo shoots, crafting a marketing plan…the list goes on.  I began working with chef Steven Satterfield on his book, “Root To Leaf,” when it was just a seed of an idea, and participated in every phase of the execution. What a thrill it has been to help bring his vision to reality! With every project I learn so much, and it’s my mission to use this knowledge every way I can to help others share their food stories with the world.

Book Collaboration, Food Writing and Editing

There is no way I would have been able to finish this monumental task without Susan’s incredible writing skill and encouraging spirit.

– Daron Joffe, founder of Farmer D Organics and author of “Citizen Farmers: the Biodynamic Way to Grow Healthy Food, Build Thriving Communities, and Give Back to the Earth”

 Susan helped me realize my ‘inner voice’ and I will always appreciate that gift.

— Steven Satterfield, chef of Miller Union restaurant and author of “Root To Leaf: A Southern Chef Cooks Through the Seasons”

This work may include any or all of the following:

  • Brainstorming and conceptualizing the idea;
  • Researching the publishing market to assess the competition and identify the target audience for the concept;
  • Putting together a proposal for an agent to shop to publishers;
  • Working with publicity teams to hone plans for broadening platforms;
  • Researching, testing, and editing recipes;
  • Putting together action plans in accordance with production schedules;
  • Conducting interviews and observing the client in the kitchen or work environment;
  • Writing in the client’s voice, or coaching and editing the client’s work if he/she feels comfortable at the keyboard;
  • Helping assemble production teams based on needs and available resources (photographers, recipe testers, food and prop stylists, etc.);
  • Communicating with editors and agents as needed;
  • Assisting on photo shoots;
  • Proofreading the final manuscript;
  • Connecting the client with media opportunities;
  • Making referrals.

Interested in learning more about the process?

Who can most benefit from my services?

I enjoy working with people from diverse backgrounds, demographics, and perspectives. I have a deep knowledge of Southern food in particular, and interest in all food topics as they relate to culture, geography, history, and sustainability. I gravitate toward clients who share these interests, as well as a desire to give back to their communities and make a positive impact on the world.

 

How much will it cost?

Writing a book is typically a deeply personal, soul-baring, experience. It can take many months, or even years, to get it right. Sharing this journey with another party requires a level of trust, respect, and openness that is not acquired overnight. To allow us time to get acquainted, I have broken the process down into a series of shorter-term commitments. At each stage, I will use my deep experience and industry knowledge to help you develop your concept, along with a plan of action for completion that fits within your budget.

 

Free 30-minute phone introduction:

Before we speak, I will ask you to fill out the brief questionnaire to give me a sense of who you are and what you are seeking. We will then schedule a time for a brief chat to discuss how I may be of service.

Goal: You can decide after this introduction whether you wish to invest in a session to see where this leads!

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