Rick Rodgers - cuisine americane

As the author of forty cookbooks and the co-author, ghostwriter, or recipe tester of more than thirty additional titles with chefs, corporations, and celebrities, I offer many literary and culinary services.

•Cookbook writing

Together, we can create a great cookbook, with appetizing, well-written recipes, informative front and back matter, and engaging headnotes. I’ll refine the personal aspects that will make your book unique. Join my list of clients,which includes Williams-Sonoma (twelve titles), Kingsford Charcoal, Sur La Table, SPLENDA®, Nordstrom, Chicago’s Salpicón Restaurant, Tommy Bahama, PBS chef Jeffrey Nathan, and Sarabeth’s Bakery.

View my publishing history


•Cookbook proposals 

Okay, so you want to write a cookbook. You have the idea and the passion…but then what? In today’s marketplace, you need more than a good concept. I write dynamic proposals that get editors’ attention, being sure to address the all-important issues of marketing, competitive titles, and platform. 

•Corporate recipe development

I’ve developed recipes for Weber Grills, the National Pork Board, Driscoll's Berries, WeightWatchers, Grand Marnier, GranGala, Absolut Vodka, and El Paso Chile Company and others for cookbooks, websites, blogs, newsletters, brochures, apps, advertising, and more. 


•Recipe testing 

Having an experienced pair of hands test your recipes will give your cookbook an edge over the competition. Some of my clients: Patti LaBelle, Alfred Portale (Gotham Bar and Grill), Art Smith, Lilly Pulitzer, Dan Leader (Bread Alone), and Sarabeth Levine (Sarabeth’s Bakery). 


•Brand Ambassador

I have helped many food and beverage companies, such as Perdue Farms, Driscoll's, amazon.com/kitchen, and Kingsford Charcoal, market their products via media tours, both traditional and satellite, online chats, desk side chats, and online cooking classes.

•Americanizations of British cookery books

Making British cookbooks understandable and accessible to American readers is a skill that goes well beyond switching zucchini for courgette. Some of my recent Americanizations are Anjum’s New Indian (Wiley), The Kitchen Bible (DK), Bake and Decorate (Rodale), and At Elizabeth David’s Table (Ecco.)


•Cooking Teacher

I received Bon Appétit  BoBn Bon Bonn    Bon BBon Amagazine’s annual Food and Entertaining Award for Outstanding Cooking Teacher (fellow recipients include Rick Bayless, Bobby Flay, and Shirley Corriher). Let me bring my love of teaching to your culinary school or event. For your corporate needs, I can teach private or team-building classes at a location near your business.  


Contact me.
Contact my literary agent, Susan Ginsburg at Writer's House.

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