Books

Yogurt Culture: How to Make, Bake, Sip, and Chill the World's Creamiest, Healthiest Food
Houghton Mifflin Harcourt, 2015
Buy on Amazon | Buy on Bookshop

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Ripe: A Fresh, Colorful Approach to Fruits and Vegetables
Running Press, 2011
Buy on Amazon | Buy on Bookshop

In addition to writing my own two cookbooks, I've also worked as an editor-for-hire on four books by other authors. Two of these books were nominated for James Beard Foundation Awards.

Some of my clips

My work has been referenced in: 

The New York Times
The Los Angeles Times
NPR

The Splendid Table
Real Simple
The Christian Science Monitor
Cooking Light
Parade
James Beard Foundation
Oprah Magazine
Jerusalem Post Magazine
San Francisco Chronicle
Redbook
Epicurious
Library Journal
Serious Eats 
Miami Herald
The Huffington Post

and more
 

The Internet has plenty of yogurt how-to’s, but I found the most accessible and complete guide in a book called “Yogurt Culture,” by Cheryl Sternman Rule, published last year. Her book made homemade yogurt seem not only easy, but also kind of essential. 

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~The New York Times, 2/24/16

Marketing copy

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I've written a lot of it for different purposes, including to:
 

spur event attendance

name and explain new technology

launch products and solutions

promote local sourcing

highlight female farmworkers

up check averages

publicize cooking classes

announce safety recalls

celebrate cultural holidays

and much more

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Academic writing

Eritrea Country Profile in

African Higher Education: An International Reference Handbook

Damtew Teferra and Philip. G. Altbach, eds., Indiana University Press 
 

Using Cases in Higher Education: A Guide for Faculty and Administrators
by James P. Honan and Cheryl Sternman Rule, Jossey-Bass


Casebook I: Faculty Employment Policies
James P. Honan (Editor), Cheryl Sternman Rule (Editor), Jossey-Bass

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Teaching Notes to Casebook I: A Guide for Faculty and Administrators
by James P. Honan and Cheryl Sternman Rule, Jossey-Bass

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