Francis Lam, Vice President and Editor in Chief, Clarkson Potter, acquires cookbooks with a strong sense of story and a deep appreciation of craft. His books include James Beard Award–winning titles such as Victuals by Ronni Lundy, Jubilee by Toni Tipton-Martin, and The Vegan Chinese Kitchen by Hannah Che, as well as New York Times bestsellers by Alison Roman, Chrissy Teigen, David Chang, Christina Tosi, Deuki Hong and Matt Rodbard, Carla Lalli, and Tieghan Gerard. Among his recent titles are a cookbook by Dr. Jessica B. Harris that will describe the braiding of Indigenous, European, and African cultures that created American cuisine; a multigenerational memoir-cookbook by Kentucky Poet Laureate Crystal Wilkinson; and a groundbreaking cookbook of the Indigenous food cultures of what is now known as North America by Sean Sherman. The host of the public radio show and podcast The Splendid Table, Francis has also written for numerous publications. He is the recipient of six James Beard Awards and six IACP awards for his writing.