The Recipe Writer's Handbook
John Wiley & Sons Inc (Verlag)
978-0-471-40545-0 (ISBN)
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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
Jane L. Baker, a home economist, food writer, editor, and recipe developer, has worked for the Cherry Marketing Institute (CMI), the Phoenix Gazette, Borden, Inc., and H. J. Heinz Co. Baker has a bachelor of science degree in commercial foods with a minor in journalism from Ohio University. Baker is a past president of the Association of Food Journalists and past chair of the Arizona and Michigan Home Economists in Business. Baker received the 1993 Michigan Business Home Economist of the Year Award. As a food editor, she received numerous honors, including Golden Carnation Awards for excellence in reporting nutrition news, Vesta Awards for outstanding food reporting, and the Arizona Dietetic Association Recognition Award. She is a member of the International Association of Culinary Professionals, the Public Relations Society of America, the International Foodservice Editorial Council, and the American School Food Service Association.
Foreword to the Revised and Expanded Edition. Foreword to the First Edition. Preface. Acknowledgments. How to Use This Book. The Philosophy of Recipe Writing. Recipe Writing Style. The Style Sheet. Recipe Testing. Cooking Terminology. Preferred Spelling of Commonly Used Food Words. Generic Terms for Brand Names and Trademarks. Metrics. Nutrition Analysis of Recipes. Copyright, Plagiarism, and the Ethics of Recipe Writing. Recipes for Radio, Television, and the Internet. Purchasing Information. Standard Pan Sizes. Resources. Sources. Index.
| Erscheint lt. Verlag | 1.3.2013 |
|---|---|
| Zusatzinfo | Ill. |
| Sprache | englisch |
| Maße | 162 x 227 mm |
| Gewicht | 442 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Geisteswissenschaften ► Sprach- / Literaturwissenschaft ► Literaturwissenschaft | |
| ISBN-10 | 0-471-40545-0 / 0471405450 |
| ISBN-13 | 978-0-471-40545-0 / 9780471405450 |
| Zustand | Neuware |
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