Aloha no kakou from Honolulu, where I help research, ghostwrite, edit, and proofread cookbooks. I work on other sorts of books as well -- mainly Hawaiian history -- but the cookbooks are the reason I'm here. I'm accumulating a shelf of cooking reference books and I've got good google-fu, but occasionally I have tough cooking questions. I want the cookbooks I work on to be reliable, friendly guides; I want to get it right.
I'm still a novice as a cookbook researcher/ghostwriter/editor/proofreader. One of the books to which I contributed has been published (Sam Choy's Aloha Cuisine) and there are three others in various stages of completion. I'm only an OK cook, but that's fine -- I'm there to make sure that truly accomplished chefs can communicate with home cooks like me. Often it's mind-reading ... guessing that the ingredients for an ahi-scallion patty are to be mixed lightly rather than mushed into a homogenous paste. I'm still waiting to hear from the chef on that one.
I'm looking forward to learning from all of you.
I'm still a novice as a cookbook researcher/ghostwriter/editor/proofreader. One of the books to which I contributed has been published (Sam Choy's Aloha Cuisine) and there are three others in various stages of completion. I'm only an OK cook, but that's fine -- I'm there to make sure that truly accomplished chefs can communicate with home cooks like me. Often it's mind-reading ... guessing that the ingredients for an ahi-scallion patty are to be mixed lightly rather than mushed into a homogenous paste. I'm still waiting to hear from the chef on that one.
I'm looking forward to learning from all of you.
