At Life of Reiley, part of the process of finishing a cookbook involves volunteers who we ask to test the recipes in their homes. This isn’t necessarily a typical practice in publishing but it isn’t unheard of. We do it to make sure that your average home cook can follow the directions and has... »
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the manuscript is finished
Just sent the last chapters off to the copy editor. My work as an author is almost done. Now what remains is to work with the designer on the look, work with the editors to get it clean, crisp and concise and then …... »
New Tricks
One of my latest hairbrained ideas was to take Juan-Carlos’ blue cheese walnut snack recipe and turn it into a brittle. Good-natured JC went along yet again but pulled out a surprise of his own. I’d always made brittle with water and sugar as... »
How To Make an Omelet
Last time I made fun of my abilities to sous vide. This time, its JC’s turn to take the fall. Last week we got together to work on one... »
cover models and photo-worthy foods: what it takes to shoot a book cover
food photography, margeaux bestard »
on taste and texture
Last October I did one of my “eating the town” missions in NYC with Chef Annette Tomei. (You can read about our adventures in my blog, The Aphrodisiac Queen.) I... »