May 28, 2020
Welcome back to another Behind The Scenes of a Cookbook episode of the podcast. Today on the podcast I had the pleasure of interviewing Mardi Balgochian. Mardi is a French-trained pâtissière, recipe tester and cookbook editor. She has degrees in English and Communications, and her professional experience is in corporate communications where she worked in defense, energy, food & beverage, and biotechnology. A few years ago, she had that “if not now, when?” moment and moved to Paris to earn a culinary diploma, specifically in French pâtisserie. Now, she endeavors to pair her professional experience with her passion for pastry.
As an editor here are a few tips from Mardi for cookbook writers:
(1) get your recipes tested by trained chefs and home cooks (if that’s your audience)
(2) definitely work with an editor if you decide to self-publish.
Things We Mention In This Episode:
Connect with Mardi’s at her blog Love and Butter
Mardi’s Go-To Baking and Pastry Books:
The Pastry Chef’s Little Black Book (Chefs Michael Zebrowski and Michael Mignano)
The Pastry Chef’s Little Black Book – Volume II (Chefs Michael Zebrowski and Michael Mignano)
The Professional Pastry Chef (Bo Friberg)
French Pâtisserie (Ferrandi)
Classic Baking
References:
Baking
Chez Moi (Dorie
Greenspan)
Pie & Pastry Bible (Rose Levy Beranbaum)
Baking Bible (Rose Levy Beranbaum)
Lickerland (Jason Licker) – this is the one Mardi mentioned that was classic pastry with Asian flavors
French Patisserie Books by French Chefs (in French):
Choux (Philippe Conticini)
Fou de Patisserie (Fou de Patisserie – book is out of print, but they have others and a magazine)
Armenian Cookbooks:
Treasured Armenian Recipes (Detroit AGBU)
Harametzek (St. James, Watertown, MA – out of print)
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Apply for next session of Hungry For a Cookbook Mastermind Group
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