][1]It may not come as a huge surprise to learn that many a cook book is not entirely the result of the chef’s culinary and literary inspiration. In this New York Times article, ghost writer Julia Moskin details some of the highs and lows of her career.
Wannabe ghost writers should pay close attention to the episode in which the writer is told by the chef that what the book really needs is an in-depth section on poultry. After much prompting for the great chef’s thoughts on the subject, the pan-rattler in question simply sent the writer a link to the Wiki page on chicken.