PRH: Promotions and a Reorganization
In the wake of several high-level departures from Penguin Random House, including global CEO Markus Dohle and U.S. CEO Madeline McIntosh, the company has announced a reorganization and promotions.
In a memo to staff, Nihar Malaviya, interim global CEO of Penguin Random House, gave this reason for the changes: "Our editors' ability to aggressively pursue the works they are most passionate about, and the autonomy and independence of our divisions and imprints, is what drives our business and ensures our success. Therefore, we will expand the number of adult publishing divisions from three to four, creating the newly formed Random House and Crown Publishing Groups." (Random House and Crown had been merged in 2018. Random House Publishing Group president and publisher Gina Centrello retired in January. The other two PRH publishing groups are Knopf Doubleday and Penguin.)
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The new president of the Random House Publishing Group is Sanyu Dillon, who had been chief marketing officer. The Group now includes the imprints Random House, the Dial Press, Hogarth, the Modern Library, One World, Ballantine Bantam Dell/Delacorte, Random House Worlds, Harmony/Rodale, Convergent, and WaterBrook & Multnomah. Dillon began her PRH career in 2004 as director of marketing for the Random House imprint. (With Dillon's move to Random House, Erica Curtis has been promoted to senior v-p of consumer marketing.)
The president of the newly reconstituted Crown Publishing Group, which now includes Crown, Currency, Clarkson Potter and Ten Speed Press, is David Drake, who has been president of the Crown imprint. He started his PRH career in 1999 in the publicity department of what became the Doubleday Broadway Publishing Group. He joined the Crown Publishing Group in 2009.
Jeff Abraham, who has been president of PRH Publisher Services, has been promoted to president of publishing operations, technology, and services and will be responsible for IT, publishing operations and PRH Labs and will continue to head PRHPS. He has been with PRH for 17 years and is on the U.S. board.
Jaci Updike has been promoted to president, sales and marketing. She started her career at PRH in 1989 and is the longtime head of the sales group. She continues on the U.S. board.
Other division heads who will also report to Malaviya, including Amanda D'Acierno, president and publisher, Penguin Random House Audio Publishing Group; Allison Dobson, president, Penguin Publishing Group; Jen Loja, president, Penguin Young Readers; Barbara Marcus, president and publisher, Random House Children's Books; and Maya Mavjee, president and publisher, Knopf Doubleday Publishing Group.
Others reporting to Malaviya and also sitting on the U.S. board are Annette Danek, global executive v-p, chief supply chain officer; Paige Mcinerney, executive v-p, director of human resources, Penguin Random House U.S.; Kimberly Ayers Shariff, executive v-p, strategy--diversity, equity & inclusion, Penguin Random House U.S.; and Nina von Moltke, president, director of strategic development, Penguin Random House U.S.
Malaviya added: "These colleagues make up an incredibly talented, experienced team of leaders with diverse backgrounds and skill sets. To position ourselves for future growth, I have chosen to elevate this executive team to lead the U.S. business and work directly with me--and with all of you--as we write our next chapter together."














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Book you hid from your parents:
Concept picture books about shapes and colors may be kid stuff, but readers of any age can get something out of All About Nothing, a mind-bending, horizons-broadening introduction to negative space by Elizabeth Rusch (
There are generations of cooks who don't know Laurie Colwin. That has to change. Colwin first gave us Home Cooking: A Writer in the Kitchen followed quickly by More Homecooking: A Writer Returns to the Kitchen. Then she died, which I have never quite gotten over. Laurie is a warm, generous cook, and you are going to want to sit at her table and laugh and eat. You will cry when you realize you cannot, but still she will be with you forever once you own these books. They were two of the initial ones I replaced. Her writing is simple and straightforward just like her food. Laurie once did a riff on chocolate cakes, baking a bunch until she found the perfect one with buttermilk and lots of dark cocoa. I can whip up that cake up in 20 minutes flat and wow a room of late-night guests who need one more post-party treat before bed. "One of the delights of life is eating with friends; second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends." Laurie Colwin gets me.
Christopher Kimball has become synonymous with the trend in TV food. He founded Cook's Illustrated and America's Test Kitchen and now Milk Street. But his older cookbook The Yellow Farmhouse Cookbook is, for my money, still his best. Want to whip up a perfect tall flaky biscuit? Kimball's version never misses. How about fluffy buttermilk pancakes like Grandma made? The secret to those turns out to be egg whites. And fried tomatoes--every summer I want some but because I only make them once or twice a year, I turn to my old tattered copy so I don't waste time ruining the first batch. Eggs Benedict on top of fried green tomatoes is a wow. Spend a couple of hours turning pages here and you will be dreaming up Sunday meals for a month.
Italian food is a staple in most American homes, so The Silver Spoon should be, too. It's still the best loved cookbook in Italy 70 years after it was first published. Roasted pork with prunes? Yes. I mean, it's a game changer. I make great fried chicken--I am an evangelist for my fried chicken, taught to me by my beloved Gram. Nobody else's even comes close. Just ask me. And yet this fried chicken marinated in lemon and olive oil was a revelation. This book is fun to read too. Glazed radishes. Why? Make them and pile them on a Parmesan-encrusted pork chop, and you'll see.
When I was a little girl, my mom got the Time Life Good Cook series. Remember them? They were edited by the brilliant Richard Olney. He and Julia Child, James Beard and M.F.K. Fisher forever changed the way Americans eat and think about food. Along with Alice Waters, they introduced us to seasonal eating. Made from scratch, respecting the seasons, farmer's markets, roasting over flame... these were the lessons that took us away from all those godawful church supper Jell-O salads. Richard Olney's The French Menu Cookbook is a treatise on why eating well will make your life happier and more beautiful. Seriously. We are living in an age where it is all about what you can't eat. No meat, no gluten, no dairy, no fun. Richard Olney will remind you why food matters. It is a demanding cookbook, but as narrative nonfiction it will just make you drool. I might not cook partridge over a cherry-wood branch, tickling its skin with thyme butter every seventh minute, but I will improve my capon and I will not ever forget the flame, either.