Some of the recent books Lee has edited, Americanized or Anglicised are:
- "80 Recipes for Your Pressure Cooker and 80 Recipes for Your Breadmaker" by Richard Ehrlich
- "Bake!" and "Bread" by Nick Malgieri
- "Barbecue" by Chris Schlesinger and John Willoughby
- "Flavour First and Foremost" by Angela Sosa
- "Gluten-Free Baking and Gluten-Free Cooking for Kids" by Phil Vickery
- "Patisserie Made Simple" by Edd Kimber
- "Seoultown Kitchen" by Debbie Lee
- "Spanish Flavours" by José Pizarro
- "The Essential Low Fat Cookbook" by Antony Worrall Thompson
- "The Forager’s Kitchen and Kids’ Kitchen" by Fiona Bird
- "The Paleo Diet" by Daniel Green
- "The Romantic Prairie Cookbook" by Fifi O'Neill
- "Home-Baked Gifts with Love, 500 of the Healthiest Recipes and Health Tips You'll Ever Need, Pop Party, My First Baking Book, Retro Cakes and Cookies, Dinner with Mr Darcy and Crumbs Family Food" for CICO Books
- "How Baking Works, Inspiralized, and Naturally Sassy" for Ebury Publishing
- "Friends, Food, Family, Superfoods, Shoku-Iko and V is For Vegan" for Quadrille Publishing
- "South Beach Diet Supercharged" for Pan Macmillan/Rodale
- "The Hunger-Type Diet" for Watkins Publishing
Americanizing or Anglicising a cookery book involves much more than just changing the weights of ingredients to cups or vice versa.
It requires making certain that ingredients are available either from supermarkets, speciality shops, or the internet and choosing substitutes if they are not.
It involves substituting words or expressions that are unclear, unused, or unknown in the language that is being translated into without compromising the author’s writing personality.
It means spotting ingredients that aren’t used in the method or in the ingredients list.
When dealing with new or obscure ingredients, Lee will obtain the product, weigh it and measure it to ensure that it is the quantity the author has specified.
It is also necessary to be a ‘nit-picker’, making sure that every “i” is dotted and every “t” is crossed so that the reader will want to read the book, and perhaps, more importantly, will be successful when trying out the recipes. Sometimes a chef or experienced cook either makes assumptions about the reader’s skill level and omits important steps, or goes the other way and overcomplicates recipes.
In other words, it is Lee’s job to make the author look as good as possible.
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