The Recipe Writer's Handbook, Revised and Updated
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 andFood & Wineamong 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 Handbookaddresses 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.--This text refers to an out of print or unavailable edition of this title.