Editing — Lindsay D. Mattison

Lindsay Mattison is an experienced freelance editor with a Certificate in Editing from Poynter ACES. She has a Bachelor of Arts in Spanish Language and Literature from the University of Tennessee, Knoxville.

Lindsay offers several editorial services, from copyediting and line editing to developmental editing and summary services like indexing and glossary creation. Depending on the project, Lindsay is also open to discussing ghostwriting opportunities.

LinkedIN Profile

Copywriting and Line Editing

SkinnyMs, November 2017 to June 2021
Gupta, Hermant. Ayurveda, Self-Reliance for Health Care. Amazon; 2023.
Nathwani, Amita. Peaks and Valleys: A woman's journey through life and loss. BookBaby; 2020.

Ghostwriting

Nathani, Amita, and Mattison, Lindsay. Ayurveda: Breaking the Rules Without Breaking the Principles. Book Baby; 2024
Nathwani, Amita, and Mattison, Lindsay. My Mother’s Ayurvedic Kitchen: Honoring Three Generations of Women and Their Adaptations to Gujarati Cuisine. BookBaby; 2020.

Developmental Editing

Gupta, Hermant. Ayurveda, Self-Reliance for Health Care. Amazon; 2023.
Nathwani, Amita. Peaks and Valleys: A woman's journey through life and loss. BookBaby; 2020.

Proofreading

Volunteer proofreader for Distributed Proofreaders, a web-based project that supports the development of e-texts for Project Gutenberg

Summary Services

Glossary for a program offered by the University of Arizona Andrew Weil Center for Integrative Medicine, 2024
Indexing: Gupta, Hermant. Ayurveda, Self-Reliance for Health Care. Amazon; 2023

Education & Professional Certifications

Poynter ACES
Introductory Certificate in Editing (Pending)

University of Tennessee
Knoxville, TN
B.A. Spanish Language & Literature

Universidad de Granada
Granada, Spain
Study abroad

Lindsay D. Mattison

This blog is a collection of my love for food, celebrating recipes from all types of cuisine, building layers of flavor, and focusing on making product from scratch.

Welcome!

Hi, I'm Lindsay Mattison, an editor and culinary writer with a passion for food sustainability. Drawing on my professional chef background, I aim to inspire cooks and food enthusiasts to embrace seasonal ingredients and craft meals that celebrate their region’s unique offerings. As an editor, I specialize in helping people shape projects into polished works, bringing out the best in every writer so their voice shines brightly on the page.

The Latest from Instagram

Cooking the books 68-75/100: 660 Curries, @raghavaniyer

You guys—I bought a new book and quickly became obsessed with it! I needed another Indian cookbook because I ran out of dal recipes from my current book (and dal is my fave!). But I went

Cooking the books 64-67/100: Lamb meatballs with baharat seasoning, hummus, lemon sauce (Jerusalem @ottolenghi)

These gigantic metal skewers came with our yakitori grill. They’re probably great for whole chicken thighs or veggie skewers, but I

Cooking the books 63/100: Shrimp muchim (A Super Upsetting Boook About Sandwiches, @tylerkord)

I frickin love this cookbook. I mean, imaginative sandwich recipes ✅ but also hilarious commentary between Kord and his editor woven throughout. It’

Cooking the books 60-62/100: Parippu curry, punjabi cabbage, cauliflower with mustard (The Food of India, @murdochbooks)

Looks-wise, this meal turned out pretty one-note. All yellow—turmeric has a way of doing that! But flavor-wise, everything

Cooking the books 59/100: Scotch egg with tonkatsu sauce and kewpie mayonnaise (Chicken and Charcoal, Matt Abergel @chickenandcharcoal)

I bought this book for yakitori recipes and techniques, but I’ve been pleasantly surprised by the non-skewe

Cooking the books 55-58/100: Kale stir-fried with garlic, soy sauce-glazed zucchini, beet carrot & mint salad, zesty chili-lime vinaigrette (Vietnamese Food Any Day @vietfoodanyday, Andrea Nguyen @andreanguyen88)

There have been days this summer

Cooking the books 52-54/100: Flanken-style short ribs, black gold, grilled asparagus with herbed Dungeness crab and crispy capers (Around the Fire, Denton @oxpdx)

I’m a big fan of meaty English-cut short ribs in the winter. Cutting the beef ri

Cooking the books: 51/100: Turnips with white miso butter (Vegetable Literacy, Deborah Madison).

Large, overgrown turnips give this root veggie a bad name. Especially if they’re boiled to death, sucking all the sweetness out of the tuber. But

Cooking the books 50/100: Miso-cured salmon (The Pacific NW Seafood Cookbook, Naomi Tomky)

Recipe number 50!! I’m glad I renumbered and started counting every recipe instead of lumping multiples into one entry. That was definitely overambitiou

Cooking the books 48-49/100: Nettle and green garlic salsa verde, grilled maitake mushrooms, and Copper River salmon (Around the Fire, Denton @oxpdx)

It’s always so nice to reach that turning point in the year when fresh veggies are bountiful!

Cooking the books 42-47/100: A weekend of grilling on the Yak Grill @yakgrills. I really love this little tabletop grill. We’ve been experimenting with different types of charcoal and finally spent the $$ to buy binchotan. Man, what a differenc

Cooking the books 27/100: Liver mousse with milk bread and crispy fried shallots (Chicken and Charcoal, Matt Abergel @chickenandcharcoal)

Another brilliant yakitori cookbook recipe! I love the simplicity of a skewered, grilled chicken liver, but I g