Praise for The Recipe Writer′s Handbook Revised and Expanded "Barbara Ostmann and Jane Baker are experienced food editors who know their stuff. To achieve success, a recipe must be written with impeccable accuracy and unambiguous clarity. The Recipe Writer′s Handbook achieves both objectives in full measure."–Irena Chalmers, author and professional food writing lecturer at The Culinary Institute of America "The First Edition of The Recipe Writer′s Handbook was a terrific resource, and this revised edition is downright indispensable. It is full of answers to questions about recipe style and substance. Ostmann and Baker have cooked up a delicious addition to any serious food writer′s desk."–Mitchell Davis, Director of Publications, The James Beard Foundation "Writing recipes is a tricky business, and anyone who wants to do so successfully should have this book. The tables, glossaries, and charts alone are worth the price, not to mention the authors′ generous helpings of good, sound advice."–John Willoughby, coauthor, Thrill of the Grill and How to Cook Meat "The Recipe Writer′s Handbook is indispensable in the range and depth of information it offers both the novice and seasoned culinary writer. It contains everything you need to know–all beautifully organized and presented in a handy, easy–to–use format. Ostmann and Baker are masters of their trade!"–Paula Lambert, President of the International Association of Culinary Professionals, founder of the Mozzarella Company, and author of The Cheese Lover′s Cookbook and Guide First Edition Nominated for Best Food Book, 1999 World Media Food Awards
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From the Inside Flap
The Recipe Writer’s Handbook 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 Haudbook 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 cook–ware 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 toot–of–the–trade for anyone who develops, tests, edits, or writes recipes.
--This text refers to an out of print or unavailable edition of this title.
From the Back Cover
Praise for The Recipe Writer’s Handbook Revised and Expanded "Barbara Ostmann and Jane Baker are experienced food editors who know their stuff. To achieve success, a recipe must be written with impeccable accuracy and unambiguous clarity. The Recipe Writer’s Handbook achieves both objectives in full measure."–Irena Chalmers, author and professional food writing lecturer at The Culinary Institute of America "The First Edition of The Recipe Writer’s Handbook was a terrific resource, and this revised edition is downright indispensable. It is full of answers to questions about recipe style and substance. Ostmann and Baker have cooked up a delicious addition to any serious food writer’s desk."–Mitchell Davis, Director of Publications, The James Beard Foundation "Writing recipes is a tricky business, and anyone who wants to do so successfully should have this book. The tables, glossaries, and charts alone are worth the price, not to mention the authors’ generous helpings of good, sound advice."–John Willoughby, coauthor, Thrill of the Grill and How to Cook Meat "The Recipe Writer′s Handbook is indispensable in the range and depth of information it offers both the novice and seasoned culinary writer. It contains everything you need to know–all beautifully organized and presented in a handy, easy–to–use format. Ostmann and Baker are masters of their trade!"–Paula Lambert, President of the International Association of Culinary Professionals, founder of the Mozzarella Company, and author of The Cheese Lover′s Cookbook and Guide First Edition Nominated for Best Food Book, 1999 World Media Food Awards
Inside This Book
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First Sentence
JUST AS KITCHEN TESTING IS the key to a successfully prepared recipe, editorial testing is the key to a well-written recipe. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
JUST AS KITCHEN TESTING IS the key to a successfully prepared recipe, editorial testing is the key to a well-written recipe. Read the first page
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Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews
2 of 2 people found the following review helpful
By N
Format:Paperback
This book gives a lot of information and advice about the best way to set out recipes, describe processes, etc. It does get you thinking about how you can be clear, accurate and concise when writing recipes. However, there is a lot of reference material (style sheet, cooking terminology, etc) which isn't that useful to me as it is very American. Obviously, there is some overlap with British terminology, but mentions of cups of cake flour, semisweet chocolate and half-and-half cream make it seem rather useless as a reference for someone cooking in the UK. And the list of 'commonly used British terms' is just laughable, including bangers, neeps and tatties, not to mention filberts (hazelnuts), sippets (croutons) and tunny (tuna).
So, I would recommend it for raising the issues that you need to think about when writing recipes and some general advice - it's just a shame there isn't a British version!
So, I would recommend it for raising the issues that you need to think about when writing recipes and some general advice - it's just a shame there isn't a British version!
By Cookie
Format:Paperback|Amazon Verified Purchase
Great info, great tips and easy to read. I'm writing my own cook book and it has really helped me a lot.
By Shirley Bond
Format:Paperback
Barbara's book is excellent for recipe writers and also any cooks who may be confused over cup measures converting to Imperial measures. Because in the UK there is also a problem converting from and to Imperial, metric and cups I have written a book called 'How Do You Measure Up'. This is the answer to any problems converting and understanding measures and weights, whereever you live or what ever recipes you want to cook.
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Shirley Bond
Go to [...] for details or buy from [...]
Shirley Bond
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