Recipe Writer's Handbook

ISBN-10: 0471405450

ISBN-13: 9780471405450

Edition: 2nd 2001 (Revised)

Authors: Barbara Gibbs Ostmann, Jane L. Baker, Jane Baker

List price: $24.95 Buy it from $12.14
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The Recipe Writer's Handbook Revised and Updated Barbara Gibbs Ostmann and Jane L. Baker The definitive reference for recipe writing Offering comprehensive guidance on the intimate elements of the recipe writing art, The Recipe Writer's Handbook is an indispensable companion for anyone who develops, tests, writes, or edits recipes-for publication, for broadcast, or simply to share with family and friends. The Handbook shows how to achieve accuracy and consistency-the hallmarks of the well-written recipe and provides complete and proven guidelines for recipe testing and writing, with coverage of format and syntax, spelling, terminology, weights and measurements, presentation, and other key areas. There is an added focus on writing recipes for an international audience, plus advice from radio, television, and Internet experts on developing recipes for each of those media. Barbara Gibbs Ostmann (Union, MD) is a food and travel writer for the New York Times Regional Newspaper Group, with over twenty years of experience in newspaper, magazine, and cookbook writing and editing. Jane L. Baker (East Lansing, MI), a home economist with more than twenty-five years of experience in food writing, editing, and recipe development, is Director of Domestic Marketing for the Cherry Marketing Institute.
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Book details

List price: $24.95
Edition: 2nd
Copyright year: 2001
Publisher: Houghton Mifflin Harcourt Publishing Company
Publication date: 3/30/2001
Binding: Paperback
Pages: 448
Size: 6.00" wide x 8.75" long x 0.75" tall
Weight: 0.946
Language: English

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