An ultra-sweet sugar made from boiling maple sap down until only a granulated sugar remains.
Award-winning editor Jennifer Josephy shares advice about cookbook publishing with PastryScoop.com editorial assistant Bonnie Lee Lin. Recently, PastryScoop.com had a conversation with Jennifer Josephy, executive editor for cookbooks at Broadway Books, part of Doubleday Broadway and a division of Random House. Josephy has been a book editor for more than twenty years, and … Continue reading →
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