At the time, there weren’t any popular books on the chemistry of cooking. I wanted to read such a book, and since there wasn’t one available, I decided to write one myself. I wasn’t an expert on the topic, but as a scientist, I figured I could learn the material along the way. I put together a detailed proposal, wrote some sample chapters, shopped it around, and landed a contract with Scientific American. After that book came out, I was disappointed by how little promotion my publisher did, and I decided to start a business to help authors get more exposure for their work and to help readers
...more
