For more than a dozen years at Bon Appétit magazine, Rick was one of our most frequent—and trusted—contributors. His recipes were detailed and precise, invaluable tools for our audience of millions of home cooks.”
–BARBARA FAIRCHILD
Former Editor-in-Chief, Bon Appétit
Working with Rick is an absolute pleasure. He puts our clients instantly at ease, his recipes are impeccable and he is fast and well-organized. And he has great ideas! I recommend him highly.”
–CATHERINE HUCHTING
Director of Business Development, Chronicle Books
Working with Rick Rodgers has been a revelation to me. Not only I made a new friend, but I tapped into a cornucopia of culinary talent and historical information that makes each and everyone of our working sessions something I wait for impatiently. His quick wit, his deep understanding of my Italian roots, and our shared appreciation for simplicity in good food may prove to be a curse to him—it will be hard to get rid of me now! ”
–GABRIELE CORCOS
Cooking Channel star and author of Extra Virgin and Super Tuscan
Rick Rodgers dreams up delicious ideas, cooks them with finesse, and writes the recipes with clarity and precision. You can add to his list of honed and reliable skills his editing, food styling, and just about anything else related to cookbooks. Rick is a complete pro.” ”
–JAMIE PURVIANCE
Managing Director, Weber Grills Publishing Program
I’ve worked with Rick for over 20 years both in my job at Chronicle Books and as the owner of my own company and he is the absolute BEST. On every project, he works with full integrity, bringing each project to its full potential. Not only is he a meticulous writer, editor, and recipe-tester, he is an insightful book developer, project manager, partner, truth-teller, and most importantly, a rigorous advocate for the quality of the book. When you work with Rick, you know you will create a smart, substantive project of the highest quality.”
–LESLIE JONATH
Connected Dots Media
Rick’s deep knowledge, passion, professionalism, and versatility—not to mention sense of humor—made him my go-to guy for any cookbook project, no matter how complicated. Throughout my many years of working with Rick I could always rely on him to deliver a quality manuscript on time and I often relied on his sage advice. I’ve recently taken on a different publishing role, but I wish I had more cookbooks on my list just so that I could work with Rick again!”
–JENNIFER NEWENS
Former Associate Publisher, Weldon Owen Publishing
Rick is the type of freelancer every editor dreams of encountering, much less hiring. He’s always been quick to respond to my queries and quicker still to begin offering creative yet entirely on-point suggestions for the direction a project could go. I know that even when I’m still puzzling out what I want from a particular project, I can count on Rick and his encyclopedic knowledge of cooking to help clarify the opportunities and possibilities.”
–GREG HOLLANDER
Former Senior Editor, Publications International, Ltd.
