Launched in the mid-90s as a sort of love child of Gourmet Magazine and Bon Appetit, Epicurious quickly became its own online entity and one of the very first social media sites (before the term had even been coined) where users traded information and rated recipes. So, what’s a digital pioneer doing on very analog bookshelves? I asked Editor-in-Chief, and Epicurious Cookbook editor, Tanya Steel about the new project and how the book was put together. In the video interview below, I also ask her about online publishing in the age of apps and social media.
Can’t see the video? Click here.
Malcolm Jolley is a founding editor of Good Food Revolution and Executive Director of Good Food Media, the not-for-profit corporation which publishes it. Follow him at twitter.com/malcolmjolley
