Somebody Feed Phil The Book is a hybrid of stories, photos, and a cookbook – which I know nothing about – but Jenn does. You put it all together, brilliantly. The truth is that you deserve most of the credit for this book. I couldn’t have done any of this without you and your knowledge, legwork, talent, and kindness. (I recommend collaborating with Jenn if you should find yourself selling a cookbook without knowing how to cook. Or even if you do.
- Phil Rosenthal, Somebody Feed Phil the Book: Untold stories, Behind-the-Scenes Photos, and Favorite Recipes and Phil’s Favorites: Recipes from Friends and Family to Make at Home
I didn’t realize how difficult and time consuming making a cookbook can be. Jenn helped me figure out what I wanted to say when I couldn’t describe it, researched Peruvian food and the history of my country like she was researching a university thesis, and spent countless hours testing recipes. She made this book the best it could be. I’ve never met anyone so committed to a project that wasn’t entirely her own. I have immense respeto.
- Ricardo Zarate, The Fire of Peru: Recipes and Stories from my Peruvian Kitchen
It may sound cliche, but without Jenn, our book simply would not have been possible. We could not have found a better person to capture our voice and ideas and turn them into delicious, real recipes.
- Xavier di Petta and Nick Iavarone, The Party Shirt Cookbook: 100 Recipes for Next-Level Eats
I was lucky enough to have Jenn harness my Tomatomania! energies and help me turn them into words. She channeled my story and all that I’ve learned and love, developed these recipes (with the boxes of tomatoes I dropped off), and pushed, led, cooked, cajoled, and laughed with me through the process.
- Scott Daigre, Tomatomania: A Fresh Approach to Celebrating Tomatoes in the Garden and in the Kitchen
Das Cookbook would not have happened without Jenn and her tireless work – testing, retesting, writing, and rewriting. Thank you for believing in this book and the message behind it.
- Hans Rockenwager, Das Cookbook: German Cooking…California Style
Who knew it would require moving a few foudres to get beer people to sit down and produce a beer book that covered so many variables? We couldn’t have done it without Jenn. (That also holds true for INGRAIN, our magazine that went out via Bon Appetit, Wired, and GQ that she made happen as our managing editor, consulting project developer, and so much more.) A huge thank you for helping to research and write the whole shebang, from the history of brewing and beers to proper tasting and beer and food pairings, and for putting together all of the recipes (many of these recipes she developed, taking inspiration from brewers). It was a project that grew as the book — and magazine — expanded…even we didn’t realize what was lurking in those beer barrels of old.
- Christina Perozzi, Urban Ingredients (book) and INGRAIN magazine Editor-in-Chief
