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Editorial Reviews
Amazon.com
This guidebook is one of few aimed at its select audience (professional food writers), but you don't have to be a pro to appreciate it. It's also a great resource for all of those self-publishing cookbook authors out there. Authors Barbara Gibbs Ostmann and Jane L. Baker, both experienced newspaper foodies, culled information from a fistful of sources (Williams Sonoma and Food & Wine among them) to create their guide. The results should be a relief both to food writers and to the cooks who rely on their recipes. The Recipe Writer's Handbook addresses recipe-writing style, spellings of common (and not so common) ingredients, definitions of cooking terminology, and nutritional analysis. It stresses, above all else, accuracy, consistency, and clarity; it admonishes the recipe developer to assume nothing about what the readers know (apparently, one editor was asked by a reader how far to drop drop cookies; another got a call from a woman who wanted to know whether her new oven was preheated). Most interesting is the final section, in which food professionals wax philosophical on what makes a good recipe good.
Book Description
Every recipe you write has the power to make or break a meal—and a cook's reputation! That's why it is up to you to combine accuracy, consistency, and your personal style in recipes that are easy to understand and use. Measurements must add up, vocabulary must be clear, and the whole process must be broken down into simple steps with straightforward instructions and error-free presentation.
This guidebook is one of few aimed at its select audience (professional food writers), but you don't have to be a pro to appreciate it. It's also a great resource for all of those self-publishing cookbook authors out there. Authors Barbara Gibbs Ostmann and Jane L. Baker, both experienced newspaper foodies, culled information from a fistful of sources (Williams Sonoma and Food & Wine among them) to create their guide. The results should be a relief both to food writers and to the cooks who rely on their recipes. The Recipe Writer's Handbook addresses recipe-writing style, spellings of common (and not so common) ingredients, definitions of cooking terminology, and nutritional analysis. It stresses, above all else, accuracy, consistency, and clarity; it admonishes the recipe developer to assume nothing about what the readers know (apparently, one editor was asked by a reader how far to drop drop cookies; another got a call from a woman who wanted to know whether her new oven was preheated). Most interesting is the final section, in which food professionals wax philosophical on what makes a good recipe good.
Book Description
Every recipe you write has the power to make or break a meal—and a cook's reputation! That's why it is up to you to combine accuracy, consistency, and your personal style in recipes that are easy to understand and use. Measurements must add up, vocabulary must be clear, and the whole process must be broken down into simple steps with straightforward instructions and error-free presentation.
A tall order? Not with The Recipe Writer's Handbook by your side. Whether you're working in the kitchen or at the computer, this comprehensive handbook provides definitive guidance on how to write concise and complete recipes without sacrificing your creativity or your personal touch.
The Handbook teaches you how to "think" your way through a recipe to make important decisions and troubleshoot potential problems concerning format and syntax, spelling, cooking terminology, weights and measurements, recipe testing, presentation of the final recipe, and many other areas.
In the foreword, Antonia Allegra, president of the International Association of Culinary Professionals, ponders the soul of a well-written recipe. Other leading food authorities, such as Madeleine Kamman, director of the School for American Chefs at Beringer Vineyards; Carolyn O'Neil, of CNN's "On The Menu"; and Chuck Williams, the founder of Williams-Sonoma cookware stores, offer valuable insights into what makes a good recipe.
Filled with detailed information, plus extensive resource listings of food promotion organizations, books, and much more, this one-stop reference is an indispensable tool-of-the-trade for anyone who develops, tests, edits, or writes recipes.
THE WELL-WRITTEN RECIPE
Use The Recipe Writer's Handbook to combine:
- format and syntax
- spelling
- cooking terminology
- weights and measurements
- recipe testing details
- presentation
- pan and package sizes
- nutrition information
Work with these ingredients to develop a personal style sheet for any given project. Consult the Handbook to apply them with accuracy, consistency, and style to any food-writing context —print, radio, or television.
Follow the Handbook's advice from leading food authorities on what makes a good recipe.
Return to the Handbook again and again for its preferred spelling list, purchasing information, generic terms list, extensive resource listings, recipe testing tips, metric conversion tables, and more.
Keep the Handbook within easy reach to refer to every time you develop, test, write, or edit a recipe.
BARBARA GIBBS OSTMANN is a food and travel writer for The New York Times Regional Newspaper Group with more than 20 years of experience in newspaper, magazine, and cookbook writing and editing. A past president of the Association of Food Journalists and former food editor of the St. Louis Post-Dispatch, she was coordinator of the Agricultural Journalism program at the University of Missouri-Columbia. She has compiled, edited, and contributed to many cookbooks, including a series of eleven titles coedited with Jane L. Baker.
JANE L. BAKER is director of domestic marketing for the Cherry Marketing Institute. A home economist with more than 25 years of experience in food writing, editing, and recipe development, she is a former food editor of the Phoenix Gazette and past author of a syndicated column on children's cooking. In addition to a series of eleven cookbooks coedited with Barbara Gibbs Ostmann, she has contributed to several books.
See all Editorial Reviews
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