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pw.jpgMark Rotella is a senior editor at Publishers Weekly and also the editor of its Cooking the Books newsletter; he assigns the cookbooks "reviews." He explains the deal to Diane Jacob: The pay is $25, and authors don't get a byline (because they're anonymous). Oddly for formal starred reviews, recipes don't need to be tested. Said Rotella: "[b]ecause of the expense of the ingredients, we don't formally ask reviewers to do that." [Will Write For Food]

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