Book Description
Will Write for Food is for food lovers who want to express themselves, guiding them from their earliest creative impulses to successful article writing, restaurant reviewing, and cookbook writing. Dianne Jacob—journalist and food-writing instructor and coach—offers interviews with award-winning writers such as Jeffrey Steingarten, Calvin Trillin, Molly O’Neill, and Deborah Madison, plus well-known book and magazine editors and literary agents, give readers the tools to get started and the confidence to follow through. Comprehensive yet accessible chapters range from restaurant reviewing to cookbooks to memoirs. Focused exercises at the end of chapters stimulate creativity, help organize thought, and build practical skills. Will Write for Food is the first and ultimate ins and outs guidebook to the incredibly popular world of food writing.
Customer Reviews:
A Must-have for Cookbook/Food-based book Writers!.......2007-10-03
I stumbled upon Dianne's website while I was researching for my book proposal. I wasn't planning to write a cookbook but since I love food and this book is so unique, I got myself a copy anyway.
I'm pleasantly surprised! I've learnt a great deal about raising one's platform/profile before publishing a book, as well as the nuts & bolts of the publishing industry. This book is a MUST-HAVE for all aspiring cookbook writers!
A Motivating and Inspiring Read.......2007-07-23
An inspiring food writing with a stack of gastronimic literature to read through over a long weekend, I had a goal of finishing at least two of three books that were sitting on my coffee table. The first one I chose was "Will Write for Food" by Dianne Jacob. A food writer who's been writing since 1978, Dianne also instructs and coaches individuals and groups on becoming successful food writers. As she mentions in her book, she used to tell students to go check out books at the library about food writing to gain perspective of the business outside of class. After students repeadedly came back to her stating there were no books out there on food writing, Dianne decided she'd be the one to write it. So I guess one could say this is the first book published on the nuts and bolts of becoming a successful, professional food writer. I found the book incredibly helpful, honest and no-nonsense. Dianne has a gift for mixing honesty (don't quite your day job right away) with pep talks (just keep writing, you'll get there). She delivers practical advice and covers topics from writing cookbooks to the art of restaurant reviewing, pitching food article ideas to magazine editors to writing memoirs, and getting ficiton and nonfiction pieces published. The book also features a number of exercises at the end of each chapter for readers to stretch their creative muscles, like brainstorming exercises that assist in developing magazine article topics, writing your own food recipe and researching food and book publishing markets. Finishing the book inspired me to march forward and capture all the ideas floating in my head onto paper to get them closer to being published pieces of work. This is a book I will refer back to regularly.
Tight Focus on Food Writing.......2007-04-21
I have read many advice/guidance books on writing, and I truly found this book to have more practical and thorough information than all others I have read - and solely on the subject of food writing! The 'Interview Subjects,' 'Bibliography,' and 'Selected Web Sites' sections knocked my socks off. It is obvious that Dianne Jacob put a lot of time and effort into this book. I read it completely in just three days, and I will refer to it regularly for my food writing pursuits.
Glad I purchased it!!.......2007-02-12
I am so happy I bought this book. It has answered a ton of questions I had.
Excellent Resource!.......2007-02-02
Although I've published work in other areas - I really didn't know much about food writing or how to get started. This book was the perfect guide because it gave me the big picture (e.g. food writing can be anything from writing resturant reviews to writing recipes and cookbooks, to writing a personal memoir or fiction) and the nuts and bolts (e.g. it clearly explains how food writing is different from other genres and how to get published). The author has so much real-life and professional experience, that it was like having my own personal consultant! I highly recommend it to anybody who wants to write about food.
Book Description
A bounty of more than 240 recipes from the regions of France reveal the rich and varied produce of the world'srenowned center of gastronomy. France the Beautiful Cookbook gives a rare insight into the less -publicized side of French cooking: a cuisine which has been passed down through families by word or mouth. This home cuisine, so rich in history and tradition -- and so delicious - simmers and bubbles on family stoves and in country inns throughout each region.
France the Beautiful Cookbook takes the reader from the countryside to the table. It explains the vital link between each region's history , geography and culina traditions, story, people who make the food so unique. Without the abundance of oysters, withoutcassoulet withouthochepot, without the bourride without the wines and beers that go with them, France would not be France.
Specially commissioned photographs graphically convey the diversity and beauty of France's terrain: the craggy hills of the south, the coastal fishing villages along the western coast, the lush pastures of the Loire, the colorful Mediterranean, and the alpine regions and volcanic plateaus of the center.
The recipes are recorded in this beautiful book by the Scotto Sisters - food writers Marianne Comolli, Elisabeth Scotto and Michéle Carles -- who grew up in Paris, spending the summers of their childhood in the French countryside. Each Cookbook is the story of an ancient treasure trove of French regional gastronony eloquently narrated by Author Pludlowski and superbly captured in color by photographers Pierre Hussenot and Leo Meier.
Customer Reviews:
Tastes Authentic!.......2007-06-22
Instead of purchasing this book here, I recommend looking for it in stores like Waldenbooks or Barnes and Noble in their section of books on sale. These stores always have a section of huge books that have been marked down to very reasonable prices.
This book isn't particularly huge, but it is legitimate in its recipes. I have tried several recipes from this book and they've all come out wonderful and comparable to the "real deals" that I've tasted over in France myself. There was no need to alter any of the ingredients or amounts, as so far I've had no failures/disasters in cooking from this book. It is divided up into sections (poultry, fish, desserts, etc.) and each section opens first to an introduction to a region of France with a little bit of background. The book provides pictures for almost every recipe they list, which I know can be helpful to some readers/cooks to know what it is they're cooking.
I would say, though, that some of the recipes might require you to be a little adventurous, as of course these authentic recipes require foods that Americans do not normally eat very often (like lamb and rabbit, for example). But I've found that other than that, the ingredients were not so exotic that I couldn't find them in the store and was forced to make adjustments.
Love it.......2007-01-03
I love this book! Great recipes and information about the country. Glossary is extremely useful.
Armchair: 5. Recipes: 4........2006-01-12
I got this book on a closeout at my local bookstore, and at that low price the book is wonderful. I'd be a little less thrilled if I paid full-price... but only a little.
I would guess that most "...The Beautiful" books are probably purchased for their coffee table appeal. This is a large format book (12"x18"), with stunning photos of different areas of France and of the food (there's generally one picture of the finished dish for every two recipes). If you want a book to inspire you to travel to France or to go out to eat at a French restaurant, or if you are searching for an impressive and pretty gift, this is a no-brainer. It's gorgeous.
The recipes are very good, too, but I'm tempted to say that they're almost beside the point. There are 240 recipes, divided in menu-like sections (first courses, fish and shellfish, poultry and game, etc.) rather than regionaly. Each recipe is marked with the region it comes from, so you know that the mussels in cream is from Normandy and the veal rolls (paupiettes) are from Provence. There's also a couple of pages, with photos, describing each region. Nicely done.
I'm not knowledgeable enough about French cooking to speak to the authenticity of the recipes, but none of them were jarring. Most of the dishes are kept on the simple side (I get the feeling that the "real" version might require a few more hours in the kitchen), and they do have interesting, if short, introductions. The intro for cassoulet, for instance, gives a little history of this well-known dish, and mentions regional variations ("Toulouse adds Toulouse sausage, leg of lamb and confit"). You'll find the usual suspects of French cuisine; 240 dishes is a bunch, but far from exhaustive.
Most of the recipes are, as I said, very good. Their recipe for sole meuniere matches the one I use, and I have my eye on their recipe for beef braised with Calvados.
However, the book does show that it was written in 1989, when it was difficult to find some "exotic" ingredients. The recipe for chaoucroute (saurkraut with pork and sausage) calls for, among other things, a smoked kielbasa, and 6 Strasbourg sausages or frankfurters. David Rosengarten's _Taste_ has a whole chapter devoted to charcoute (which led me to spend my sole evening in Paris at a restaurant for which it's the specialty -- maybe I'll send him the bill), and it's obvious that these are gringo subsitutions. Kielbasa, maybe; frankfurters, no way. (Oddly, though, they don't shy away from dishes made with venison or rabbit, which I find much harder to find.)
As someone else mentioned, the desserts chapter feels short; there's about 20 recipes here, and I think most of us would assume that the French pastry section would be far larger.
Overall, this is a fine book -- particularly for inspiration purposes. If you can get it at a good price, grab it.
Beautiful and Easy.......2005-10-23
This book is really packed and pretty. The pictures are great, but I think it could have included more desserts.
The Best Cookbook Ever.......2002-12-17
This is easily the greatest French cookbook I've ever seen and one of the best cookbooks overall. I've been to France many times and the same food is in this cookbook as is in France. The recipes are easy to understand, the food is great, and the photographs just make you more and more hungry. I am a 16 year old boy who has a hard time cooking and filling myself, but this cookbook remedies both of these problems. The meals are simple, yet elegant, not to mention delicious, filling, and scrumptious. I would recommend this book to anyone who enjoys cooking and would like cooking to become a passion.
Book Description
The Self-Published Cook is a well-organized, easy-to-read, jam-packed little book full of wisdom about how to write a cookbook.
Customer Reviews:
A needed reprint!.......2000-09-25
If I had to choose two main books which discuss publishing a cookbook, this would be one of them. The Recipe Writer's Handbook by Barbara Gibbs Ostmann would be the second book. While these books will cover most of the details, you will also need about 10 reference books. I have reviewed most of them.
Barbara focuses on the technical details of writing the actual recipes, while Marilyn focuses on the publishing and marketing aspects. Writing AND publishing a cookbook could be compared to surviving Mr. Everest, but I think it can be done!
Marilyn explains how you should first decide who you are writing for. Then you can focus on your audience and provide what they want. She warns her readers of all the hard work, yet she also knows cooks would not take the time unless they believed it was a worthwhile project.
Throughout this book, Marilyn is right on target. The resource section is your door to the publishing world. You can choose which doors you want to open and how far you want to pursue your dream. The list of newspaper and magazine book review editors will make you wish your book was published and ready to ship out the door.
You truly won't find all this information anywhere else. There is a complete section on book design, list of publishers, copyright and ISBN information and even sources for obtaining a bar code. She also explains promotion, advertising, sending out review copies and filling orders. Her information goes way beyond simply writing the book. This takes you to the next level.
I also found it helpful to select a cookbook that you absolutely love! That way you have a reference for spellings and can back up your use of "chile" instead of "chilie." "The Best Recipe" by Christopher Kimball is an excellent choice. Any of the cookbooks I have reviewed are also the best resources I have found for the technical details of recipe writing. You will develop your own style and then your editor will have fun making you change everything! Keep your voice! Don't let anyone take that away from you.
Choose one of the most recent cookbooks and check current cooking magazines and food dictionaries for the best spellings and word usage. Don't rely on a spell checker on your computer. Most of the time it won't recognize words like Fleur de Sel or Tellicherry peppercorns.
So, think of writing a cookbook as a journey. It may take you a few years to complete your project. There are certain things you may never experience if you don't write your own book. It is magical, mind expanding, fun, and finally exhilarating when you realize it is almost ready to publish. Just keep on working and soon you will have a document that is ready to publish.
As Irena Chalmers once said: "The next best thing to publishing your own book, is to imply that you are just about to."
Print more or allow this book to be reprinted in a POD format at iuniverse or booksurge! This is an excellent resource!
~TheRebeccaReview.com
Very informative and easy reading.......1998-05-21
For a first time writer, I did not know that you could self-publish your work. This book showed me exactly what I have to do in order to write my cookbook and market it. I though it was extremely informative.
Book Description
Over 100 recipes combine with beautiful photography and vivid accounts of summers spent in the west Ireland. West of Ireland Summers a cookbook is a celebration of food. Tamsin Day-Lewis rekinles passion for cooking is evident in more than 100 mouthwatering dishes, some traditional Irish recipes, some recapturing thetasts of her childhood and others created by Tamsin herself.
Customer Reviews:
The New Irish Cuisine.......2000-08-09
When I was first in Ireland more than a decade ago, the country was by and large a culinary wasteland. That has changed dramatically in recent years, as young chefs across the country have started first-rate restaurants. Along with that welcome development have come a group of Irish cookbooks that are also world class. The two-volume set called Gourmet Ireland by the couple that run the Belfast restaurant called Roskoff were, until now, the best of those books. Tamasin Day-Lewis'West of Ireland Summers is, I think, even better than the "Gourmet" pair. I had the good fortune to have been given the book just before I left for three weeks in the West of Ireland (Co. Clare) and prepared meal after meal according to Day-Lewis' instruction. I was impressed, to say the least. I'm thinking especially of the mussel chowder that I made twice during our stay, and the braised lamb shanks. Fabulous! I had the advantage of testing her book while sitting in the very part of the country about which she writes, and had the added advantage of being able to buy the wonderfully fresh mussels, and scallops (with their roe), and oysters and crab and prawns and, of course, the lamb every day. But don't wait to get to the West of Ireland to buy and use this book. I left my copy in the house in Clare, but am just now ordering a copy to keep here in the U.S. Tamasin Day-Lewis is, I believe, a sister to the actor? That's not important at all. What is important is, for example, the seafood risotto recipe in her book. The best I've ever had.
Amazon.com
Many people find journaling a gratifying pursuit, a way to gain insight, refine observations, or express feelings. Although it really takes no more than a simple blank book to begin, how much more rewarding to the whole creative process to record one's innermost thoughts in a special book invented expressly for that purpose, perhaps geared to reflect a special interest or to chronicle a particular mental journey.
Suzanne Tourtillott's Making & Keeping Creative Journals is a stunning mentor for this process. With lovely photos, articulate text, and good directions, the volume actually functions on three levels: as an exploration of the art of journal keeping, a thorough introduction to basic bookbinding techniques, and a step-by-step guide documenting 15 extraordinary collaborations between book artists and journalers following a specific pursuit. The leather covers of the bird lover's journal, for instance, open into a bird shape, with a place to hold found feathers; the text block becomes a space for writing and drawing. The sculpture journal is an accordian-fold construction that can be closed like a traditional book or displayed as a sculptural object in its own right.
Other creations include journals on the themes of travel, dreams, relocation, and quilting. These highly personal statements are each a work of art, in a book that provides a wellspring of inspiration for experienced crafters seeking ways to stretch their imaginations. --Amy Handy
Book Description
“Through extensive line-art illustration and full-color photographs of custom journals, it encourages the artist and record-keeper within you.”—RubberStampMadness. “Imaginative crafters...will find projects here for 15 journals constructed from a variety of materials. Public libraries will welcome this to their crafts collections.”—Library Journal. “A mouthwatering menu of intriguing one-of-a-kind journals, whimsical to historical.”—Tabellae Ansatae.
Customer Reviews:
pick a subject, any subject.......2005-05-25
i write this as an experienced amateur book maker and keeper of a "creative" journal.
i think the author bit off more than she could chew. the book purports to tell you both how to keep a journal and how to make one of your own. the initial part about how to keep a journal is thin and insubstantial and focuses almost exclusively on writing [not a bad thing, but there are other ways to journal].
the two major sections of the book focus on basic book making and descriptions of collaborative projects between book artists and journal keepers. the book making instructions are incomplete and confusing, even for experience book makers. the diagrams are very confusing and poorly labled. the collaborative projects include some great books, but the idea that you can replicate these projects from the scant instructions provided is laughable. i wish there had been more photos of these books.
the text reads like an undergraduate term paper with too many exclamation points. the only redeeming features are the pictures of the collaborative projects. there are better books out there if you want to learn to keep or need inspiration for keeping a creative journal, or if you want to learn book making. this book does neither.
Great - especially if you already know the basics.......2005-02-22
I've only been playing with book making for a little while....took one class at a rubber stamping show and really enjoyed it. I found this book shortly after that and having been using it, along with a few others to teach myself techniques. The pictures throughout the book are inspirational as well. The first chapters talk to things like the materials you'll use in book making (choosing papers, threads, tapes, adhesives) and how to actually do the book making (stitches, how the binding should look, etc). The nice thing here is that the author gives you leeway saying you could substitute this for that etc. Then the rest of the book is focused on creating specific types of journals/books: travel, introspection, confessions, dreams, poetry, grandmothers book, etc. Material lists are given as well as step by step instruction with both hand drawn pictures and photos of specific parts of the book like the binding. The only thing that I had a little trouble with was some of the terminology since it was new to me but as with other things, we pick that up as we learn. I think this is an excellent book for someone who has the basics under their belt or who has made a book to two before. For the beginner it's a book you can easily grow into, just need some patience. The results are well worth it.
Extensive for what it is..........2002-07-24
...but what it isn't is a book about writing journals.
This is mainly about crafting journals -- that is, putting together paper and covers, stitching and gluing and the craftsy part of creating a physical book. It does give lip service to information on why keep a journal and the different kinds of journals people keep: external or internal journey, healing and insight, confessional, chronicle for future generations, catalyst for creative expression. Techniques like freewriting and list making are mentioned along with narrative description, dreams, and poetry but the emphasis here is on putting together pages and covers; how to make booklets from different kinds of papers, etc.
Illustrations are photographs of journals people have made and drawings showing various methods of folding, stitching, joining and binding. There are specific projects that include intricate instructions on how to make different journals: a travel, dream, yoga, poet's, grandmother's, painters, gardener's, bird lover's, etc. journals. The child's summer journal even has a spiral binding. The covers of the reunion journal are two gloves.
If you want to hand craft books this should show you how. Each would make a special gift which you could give with pages filled with your own writing or as a blank book.
Making & Keeping Creative Journals.......2001-10-11
This is a lovely and inspirational book for making interesting journals. I was pleased to see that the projects in this book were fresh--not the same old thing, revisited. The photographs and examples are so beautiful I found myself thinking, "I want to make this one and this one and this one..."
This is probably not the best book for beginning book makers. I would describe myself as an intermediate book maker with several years of experience in binding different types of books. In making the Gardener's Journal, I had some difficulty interpreting some of the illustrations and one of the templates is flat-out wrong; however, these problems did not prevent me from completing the Gardener's journal and the finished product is really beautiful.
Also, some of the bindings and materials suggested are tricky. For example, several journals include leather covers and the instructions seem to gloss over what type of leather to use, how to prepare it, etc. For the less commonly used book binding materials, such as embossed metallic foil and dollhouse nails, a list of suppliers would have been extremely helpful--even if I had to go online to access it.
On the plus side, this is a great book to get ideas on keeping different types of journals: bird watching journals, gardening journals, etc.
Another fresh idea this book provides is the viewpoint of both the journaler and the book maker. The journaler defines the purpose of the journal and the book maker creates a journal to meet that purpose. Very cool.
Customer Reviews:
A Great Help!.......2002-05-04
What a great help this is! You Can Write A Cookbook is a resource for writers that can be utilized by many organizations. So often women's clubs and charities publish cookbooks with little to attract buyers. Using the suggestions in Wolfe's book can mean a real "Book" rather than just a collection of recipes. It offers the opportunity to present an appealing offering, likely to be in demand.
Great information.......2001-12-14
I have been considering writing a cookbook for a while. I read this book, and now believe I can do it.
Despite the fact that a lot of the information is common knowledge. I think I actually needed to read that I needed to, for example, index in a certain way.
The information on how to approach publishers is priceless.
If you are considering in writing your own cookbook, then pick up this book first. It is a must-have!
Fun, informative guide to cookbook writing.......2001-07-27
J. Kevin "Doc" Wolfe is the author of three cookbooks, host of a radio food show, and a lecturer and consultant on cooking.
Mr. Wolfe firmly believes that cookbook writing should be first-rate. It is a given, he says, that you must provide your audience with excellent recipes. But beyond that, what really makes a cookbook special is when you as author put "something of yourself in your recipes."
He has certainly followed his own advice in creating this how-to on cookbook writing. A breezy, personal tone spices up his writing, making this guide as entertaining as it is informative.
The following topics are covered thoroughly in You Can Write a Cookbook: the purpose of a cookbook, types of cookbooks, the ingredients of a good cookbook, how to write a recipe, finding a theme for your cookbook, organizing the recipes in your cookbook, creating an appealing layout for your cookbook, selling your book to a publisher, going the self-publishing route, and promoting your book. There is an excellent index and multiple appendices, including: recommended books, promotion, media etiquette, media connections, and a glossary of publishing terms.
I highly recommend this book to anyone who has ever thought of writing a cookbook for any reason, whether as a fundraiser for your local church or civic group or with the hope of becoming the next Julia Child. Cooking hobbyists like myself, who gleefully putter about devising their own recipes, will find this book very useful, too. After reading Mr. Wolfe's advice, I have gotten a lot better about recording the exact measurements of the various ingredients of my grand experiments--a big help when you are trying to figure out what worked and what didn't in a new recipe. In addition, I believe this book will intrigue people who, though having no desire to write cookbook themselves, get a lot of pleasure out of reading and using them. They may be very interested to hear the many careful steps involved in the creation of their favorite cookbooks.
An excellent book.......2000-08-07
This is very well written book that explains the writing and publishing process in simple and easy to understand language. Mr. Wolfe do not want his reders to have the misconception that publishing a cook book is an easy process. But at the same time he helps you understand the process step by step, and encourages you evey step of the way. One of the best books I have read on publishing.
Simple Steps to a Successful Cook.......2000-06-12
Write a bestseller! Mr. Wolfe is an author of four cookbooks, this includes at least one bestseller. Follow his lead. Write your own cookbook to preserve your favorite recipes, raise money for your club, or to make your own bestselling cookbook. Step-by-step instructions guide you through every step, from selecting what kind of cookbook to make, designing the cover, what illusrations to use, assembling the recipes, to the distribution and promotion. And much more.
Book Description
Do you ever call family members for recipes? Are there fantastic cooks in your family? Are the holidays just not the same without that special dish? Do you want to preserve those recipes for the next generation, but just don't know where to start? Creating an Heirloom: Writing Your Family's Cookbook can help! Whether you make one cookbook or one hundred, whether you come from a small family or a large one, this book will enable you to create your own family heirloom. Using a step-by-step process with lots of tips and suggestions along the way, Creating an Heirloom will show you how easy and rewarding this project can be. Greatly expanded from the author's popular webpage, "Creating a Family Cookbook," this book will help you more with some of the particulars, like how to stay organized, choosing a font, what kind of format to use, suggestions for indexing, and everything in between. More than just a how-to book for writing a cookbook, this is about preserving your family's culture and heritage, and creating something truly special that everyone in your family will treasure for generations to come.
Customer Reviews:
A Completely Thorough Piece of Work.......2006-07-13
Wendy Boughner Whipple did an excellent job explaining the process involved in creating an heirloom family cookbook. Her computer explanations are basic enough for a novice computer user and thorough enough for someone familiar with photoshop programs. I really liked the checklists at the end of each chapter and the resources listed in the back of the book are very helpful. I would definitely recommend this book for anyone with the patience and dedication to take on the challenging project of creating an heirloom family cookbook.
Outstanding reading and after sales service........2005-06-14
This book is one that you have to read from cover to cover even if you don't plan to write a book. Wendy has written a book that makes the work ahead of you seem like a breeze, plus everything in the book is so easily identifiable. There were a couple things I (as a non computer user) had to write and ask Wendy to explain. The e-mails I received back came quickly and explained things step by step. Through the correspondence we have had I feel as if I have a new friend and would reccomend this book to everyone thinking about writing an Heirloom.
Easy to follow, produces great results.......2005-05-11
I have previewed galleys of this book and I can say with confidence that it will allow you to produce a real heirloom - a cookbook your family will treasure. Whether you want to make a few handmade books as gifts or produce a large run of printed cookbooks for a family reunion or other activity, you'll find step-by-step instructions, alternatives, and suggestions for making your book uniquely your own. It would make a great gift for mom, gramma, or whoever in your family puts on those big dinners we all remember.
Book Description
A comprehensive style manual and indispensable reference for cookbook writers and editors -- or for anyone who wants to write recipes that work.
Customer Reviews:
Dry, but thorough.......2004-09-08
This is a well written, thorough book, but is a dry read. It is more of a resource for those that need a reference or options. I was looking for something on how to write a good cookbook or do food writing, not a reference book on how to write about the mechanics, abbrevations, and whether to put a 'the' in a sentence. When I get to that level, this book will be more useful.
A really superior volume on writing recipes.......2002-07-04
I've been teaching an online class on how to write and publish a cookbook for 5 years. I've also self-published a cookbook. RECIPES INTO TYPE is the most useful book I've seen on the subject.
I've been amused as time after time students have expressed surprise and wonder at the different ways there are to present recipes. They have learned, through studying books like this one, to evaluate cookbooks as well as to construct easy to read, well designed and consistent ones for themselves.
A lot of cookbooks are carelessly constructed, written by inarticulate writers. Too many recipes are unclear in their instructions or ingredients are missing or out of order. RECIPES INTO TYPE attempts to provide standards of styling and handling for food writers and editors.
Suggestions begin with titling. The title should be "inviting and even a little romantic," they say. They describe the use of headnotes and devote time and space to how to list ingredients (another area that consistently suprised my students). They really get into details here, like combining different quantities of the same ingredient, not combining different ingredients, being specific, giving alternatives and more. These are things the average food writer just doesn't think of, and its detail like this that often is left out of the average how to write a cookbook book.
The authors go into similar detail about writing instructions, too. Everyone remembers to divide steps logically, but few notice redundancies or think to share their knowledge of cooking when writing them. They also seldom remember to tell readers about alternative ingredients, but these authors remember.
The book is full of information but its strong point is that it provides standardization in an area that really needs it. It's too bad that the chairpersons of various community cookbook committees don't look to this book for advice. They would certainly turn out a superior product if they did.
An excellent reference book........1998-07-13
As a technical writer assembling my first celebrity cookbook, I'm stunned to learn the depth of detail that goes into assuring successful recipe writing. Every page of RIT is crammed with nuts-and-bolts advice certain to provide delicious results. And save me hours of work. Seeking mentorship from a variety of sources, I found inspiration from Writing Cookbooks because of its "gee whiz let's put on a show" overview ranging from book concept, recipe testing, and project funding. But it is Recipes Into Type -- which seems the definitive manual on the professional and clear construction of recipes for publication -- that will become my worn and tattered desk reference. RIT is a well organized how-to-get-it-right book (a.k.a. not light reading).
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- 301 Venison Recipes: The Ultimate Deer Hunter's Cookbook
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- ABSolution
- Allen Susser's New World Cuisine
- Apple Pro Training Series: Logic Pro 7 and Logic Express 7 (Apple Pro Training)
- At Blanchard's Table: A Trip to the Beach Cookbook
- Bartender's Black Book, 7th Edition: 2,700 New and Classic Recipes
- Betty Crocker Cookbook: Everything You Need to Know to Cook Today, New Tenth Edition
Books Index
Books Home
Recommended Books
- History: Fiction or Science
- Think Like a Cat: How to Raise a Well-Adjusted Cat--Not a Sour Puss
- More Than a Uniform: A Navy Woman in a Navy Man's World
- Shield of Thunder
- Sweeney Todd: The Demon Barber of Fleet Street
- The Unknown God: Searching for Spiritual Fulfillment
- The Search For Significance: Seeing Your True Worth Through God's Eyes
- One Hour Whiz: Interviewing
- Russian Hotel Directory
- Extreme Denial
Essays
| Gastronomy
| Cooking, Food & Wine
| Subjects
| Books
The Recipe Writer's Handbook, Revised and Updated
Best Food Writing 2006 (Best Food Writing)
Resource Guide for Food Writers
Best Food Writing 2005 (Best Food Writing)
Digital Food Photography
