A Taste for Writing: Composition for Culinarians is the first composition and grammar textbook created specifically for culinary students. The first 19 chapters include thorough explanations of each stage of the writing process; chapters on the rhetorical modes, research, and business writing; and a chapter for ESL students. The second half of the text covers the parts of speech and basic grammar, plus special chapters on verbs, pronouns, modifiers, parallelism, punctuation, spelling, and commonly misused words. Writing often has to do with storytelling, and A Taste for Writing exemplifies this by using stories from film and television that will help the student relate to the concepts. The explanations are as visual and hands-on as possible and the text includes 50 photographs of culinary students and over 100 charts and diagrams that organize and illustrate key concepts. The highly visual text, hands-on activities, and samples of student writing make the concepts well accessible to students and professionals alike
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"What a feast for today's students! What a well-written text that should whet the appetites of anyone who reads it!What a buffet of delicacies for teachers everywhere!" - John Miller, Art Institute of New York City
"Ms. Cadbury...chooses her words the way the master chef might choose his ingredients for a signature dish, carefully, purposefully, precisely. ...her words are crisp, concise, clear, and inviting - you might even say delicious!" - Sharon Zraly, Culinary Institute of America
"This is the first composition book that I have read in at least 20 of my 40-odd years of teaching that I actually liked. The approach is fresh, the language is clear, and the examples are clear and interesting. ... I personally found it delightful." - JoNell Farrar, San Jacinto College
"Ms. Cadbury...chooses her words the way the master chef might choose his ingredients for a signature dish, carefully, purposefully, precisely. ...her words are crisp, concise, clear, and inviting - you might even say delicious!" - Sharon Zraly, Culinary Institute of America
"This is the first composition book that I have read in at least 20 of my 40-odd years of teaching that I actually liked. The approach is fresh, the language is clear, and the examples are clear and interesting. ... I personally found it delightful." - JoNell Farrar, San Jacinto College
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