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Foreword to the Revised and Expanded Edition | |
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Foreword to the First Edition | |
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Preface | |
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Acknowledgments | |
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How to Use This Book | |
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The Philosophy of Recipe Writing | |
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Never Assume Anything | |
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Know Your Audience | |
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Accuracy and Consistency | |
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Culinary Illiteracy | |
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Put It in Plain English | |
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Personalized Style Sheet | |
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Recipe Format Study | |
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Personal Style | |
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Recipe Writing Style | |
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Standard Components | |
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The Headnote | |
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The Title | |
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The Ingredient List | |
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The Recipe Method | |
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The Yield | |
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Notes | |
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Variations | |
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Nutrition Information | |
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Grammar and Punctuation | |
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Sentence Structure | |
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Articles | |
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Adjectives | |
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Prepositions | |
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Capitalization | |
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Commas | |
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A Final Check | |
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The Style Sheet | |
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Style Sheet | |
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Microwave Style Sheet | |
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Sample Recipes | |
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Recipes for Children | |
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Large-Quantity Recipes | |
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Recipe Testing | |
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Know Your Audience | |
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The Paper Trail | |
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General Tips on Recipe Testing | |
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Tips for Professional or Large-Quantity Recipe Testing | |
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General Recipe-Testing Guidelines | |
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Guidelines for Specific Ingredients | |
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Cheeses | |
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Eggs | |
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Fruits and Vegetables | |
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Pasta, Rices, Grains, and Breads | |
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Meats, Poultry, and Seafood | |
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Other Ingredients | |
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Guidelines for Recipe Preparation | |
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Mixing | |
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Baking and Roasting | |
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Stove-top Cooking | |
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Grilling | |
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Microwave Cooking | |
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Guidelines for Special Audiences | |
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Recipes for Professional or Large-Quantity Cooking | |
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Recipes for Children or Beginning Cooks | |
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High-Altitude Cooking | |
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Guidelines for Food Safety | |
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Sample Recipe Testing Worksheet | |
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Sample Recipe Tracking Sheet | |
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Cooking Terminology | |
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Preferred Spelling of Commonly Used Food Words | |
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Generic Terms for Brand Names and Trademarks | |
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Metrics | |
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The Basics | |
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How to Adapt U.S. Recipes to Metric | |
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Grammatical Points | |
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Sample Dual-Measurement Recipe | |
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For More Information on Metrics | |
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Metric Conversion Charts | |
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Imperial Measures | |
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Nutrition Analysis of Recipes | |
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Tips on Selecting Nutrition Analysis Programs | |
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Tips on Using Nutrition Analysis Programs | |
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Copyright, Plagiarism, and the Ethics of Recipe Writing | |
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Recipes for Radio, Television, and the Internet | |
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Recipes for Radio | |
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Recipes for Television | |
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Recipes for the Internet | |
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Purchasing Information | |
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Standard Pan Sizes | |
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Commonly Used Pans | |
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Miscellaneous Equipment | |
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Resources | |
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Book List | |
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The Basics | |
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Books on Writing and Style | |
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Food and Beverage Reference Books | |
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General Cookbooks | |
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Specialty Books | |
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International Cuisines | |
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Large-Quantity Cookbooks | |
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Food History | |
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Other Books on Recipe Writing | |
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Food Web Sites | |
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Food Promotion Organizations | |
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Beverages | |
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Dairy, Margarine, and Eggs | |
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Fruits | |
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Meats | |
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Nuts | |
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Pasta, Rice, and Grains | |
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Poultry | |
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Sauces, Seasonings, and Oils | |
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Seafood and Fish | |
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Snacks and Sweets | |
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Vegetables | |
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Other Food-Related Organizations | |
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U.S. Government Agencies | |
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International Governmental or Promotional Food Agencies | |
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Professional Associations | |
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Food Seminars and Courses | |
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Sources | |
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Index | |