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One of the most interesting answers when we interviewed Michael Natkin about his first book, Herbivoracious, was his explanation of how surprised he was at the truly collaborative nature of creating a cookbook. There are editors, photographers, food stylists, designers, publicists...
In this post from The Kitchn, editor Faith Durand describes the process of working on her upcoming book, Bakeless Sweets: Pudding, Panna Cotta, Fluffs, Icebox Cakes & More No-Bake Desserts. It's more complicated than you'd think! From food and prop stylists (yes, they're different positions) to a photographer and a book agent -- Brick House's Jenni Ferrari-Adler -- it takes a village to make a cookbook.
How Cookbooks Are Made: A Peek Into a Cookbook Photo Shoot from The Kitchn
These Figs are Feeling a Little Tart
Learn to love fruit with chocolate
Learning to love fruit with chocolate.
The best donuts—ever.
We've got the summer blues.
How we do a Genius dinner party for 30.
A better basket.