Derived from the cassava plant, tapioca is a starch used as a thickener for soups, fillings, and sauces. It is available in the form of granules, flakes, and pearls.
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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