Molly and Kate speak with Rachel Brown, acquisitions editor at Appetite, an imprint of Penguin Random House Canada, about her career journey and insights into the Canadian cookbook landscape. Rachel talks about her education and early editing experience before taking us behind the scenes about Appetite titles specifically. She shares what types of books they publish, how the team works, what they are looking for in a proposal and how Canadian readers love to support local authors. She talks about working with other countries' markets, the upcoming books she is excited about and the themes she'd like to see more of before leaving us with a few words of advice for those who aspire to work in the editing sphere.

Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea Nguyen

Editor: Abby Cerquitella

Mentions

Appetite by Random House

Mary Berg

136: Cooking the Food of Nigeria with Ozoz Sokoh

Jason Hudson

Food Friends Newsletter

Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the show

• My Cypriot Table, by Irene Matys

To kick off Season 9 Molly, Andrea, Kate and Kristin discuss e-cookbooks vs physical editions before diving into front matter; all of the sections of a cookbook that come before the recipes. They talk about the purpose, process and planning that goes into the preface, prologue, forward, introduction and pantry section and ask whether these are even necessary. Each of them talk about their own experiences and approach to front matter as well as the unique ways other books have utilized these sections. They speak about the differences between the sections, their frustrations and rejections, how front matter has evolved and the importance of being creative and (sometimes) going rogue to keep readers interested and not intimidated to dive into the rest of the book.

Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea Nguyen

Editor: Abby Cerquitella

Mentions

Why the Cookbook Endures by Shaan Merchant in Taste

Episode 28: All About Recipe Headnotes

Food Friends Newsletter

Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the show

• Classic Indian Cooking, by Julie Sahni
• Rice is Life, by Caryl Levine, Ken Lee, Kristin Donnelly
• Down South + East by Ron Hsu
• Something from Nothing by Alison Roman
• Chop Chop by Ozoz
• All About Roasting by Molly Stevens
• All About Braising by Molly Stevens
• Sunday Suppers at Lucques by Suzanne Goin
• Ghana to the World by Eric Adjepong, Korsha Wilson

Originally aired on June 19, 2024

Kate, Kristin and Molly venture back into the user experience arena as they discuss recipe presentation in cookbooks. They highlight the need for this section to delight not distract and prioritize form over function as well as the need to write with a specific audience in mind. They discuss their thoughts as a consumer and developer on elements like: ingredients, equipment, serving size, prep time, method, sub-recipes, headnotes and bursts. Finally, they share their advice for recipe developers on things to think through and ways to research to bring clarity and individuality to their own work.

Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea Nguyen

Editor: Abby Cerquitella

Mentions

• Episode 91: The UX of Cookbook Design
• Episode 28: All About Headnotes
• Episode 42: How to Write Recipe Titles
• Episode 24: Genius Recipes with Kristin Miglore
• Episode 59: Lerato Umah-Shaylor on Africana
• Episode 33: Becoming the Writer You Want to Be with Andy Baraghani
• Episode 93: The Secret of Cooking with Bee Wilson
• Episode 88: On Being a First-Time Cookbook Author with Michelle Braxton

Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the show

• Genius Recipes by Kristin Miglore
• Brooks Headley's Fancy Desserts by Brooks Headley