The recipe writer's handbook / Barbara Gibbs Ostmann and Jane L. Baker.

ISBN:

9780471405450

Title:

Author:

Ostmann, Barbara Gibbs.

Personal Author:

Ostmann, Barbara Gibbs.

Edition:

Rev. and expanded.

Publication Information:

New York : John Wiley, c2001.

Physical Description:

xxiv, 308 p. ; 23 cm.

Contents:

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 Grammar and Punctuation A Final Check -- The Style Sheet Style Sheet Microwave Style Sheet Sample 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 Guidelines for Recipe Preparation Guidelines for Special Audiences 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 -- Metrics 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 -- Resources Book List Food Web Sites Food Promotion Organizations Other Food-Related Organizations U.S. Government Agencies International Governmental or Promotional Food Agencies Professional Associations Food Seminars and Courses.

Subject Term:

Cookery, American.

Added Author:

Baker, Jane.

Format:

Books

Electronic Access:

Table of Contents http://www.loc.gov/catdir/toc/onix07/2001026008.html
Publisher description http://www.loc.gov/catdir/description/wiley036/2001026008.html

Publication Date:

2001

Publication Information:

New York : John Wiley, c2001.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
808.066641 OST	Book	1	Standard shelving location	Searching... Unknown

Bound With These Titles

On Order

Summary

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

Author Notes

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 Awardsfor 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	p. xi
Foreword to the First Edition	p. xiii
Preface	p. xv
Acknowledgments	p. xix
How to Use This Book	p. xxiii
Chapter 1 The Philosophy of Recipe Writing	p. 1
Never Assume Anything	p. 2
Know Your Audience	p. 3
Accuracy and Consistency	p. 4
Culinary Illiteracy	p. 5
Put It in Plain English	p. 6
Personalized Style Sheet	p. 6
Recipe Format Study	p. 7
Personal Style	p. 10
Chapter 2 Recipe Writing Style	p. 13
Standard Components	p. 14
The Headnote	p. 14
The Title	p. 15
The Ingredient List	p. 15
The Recipe Method	p. 21
The Yield	p. 24
Notes	p. 24
Variations	p. 24
Nutrition Information	p. 24
Grammar and Punctuation	p. 25
Sentence Structure	p. 25
Articles	p. 26
Adjectives	p. 26
Prepositions	p. 27
Capitalization	p. 28
Commas	p. 28
A Final Check	p. 28
Chapter 3 The Style Sheet	p. 31
Style Sheet	p. 32
Microwave Style Sheet	p. 94
Sample Recipes	p. 96
Recipes for Children	p. 104
Large-Quantity Recipes	p. 105
Chapter 4 Recipe Testing	p. 109
Know Your Audience	p. 109
The Paper Trail	p. 111
General Tips on Recipe Testing	p. 112
Tips for Professional or Large-Quantity Recipe Testing	p. 112
General Recipe-Testing Guidelines	p. 113
Guidelines for Specific Ingredients	p. 116
Cheeses	p. 116
Eggs	p. 117
Fruits and Vegetables	p. 118
Pasta, Rices, Grains, and Breads	p. 118
Meats, Poultry, and Seafood	p. 119
Other Ingredients	p. 120
Guidelines for Recipe Preparation	p. 120
Mixing	p. 121
Baking and Roasting	p. 121
Stove-top Cooking	p. 122
Grilling	p. 123
Microwave Cooking	p. 124
Guidelines for Special Audiences	p. 125
Recipes for Professional or Large-Quantity Cooking	p. 125
Recipes for Children or Beginning Cooks	p. 127
High-Altitude Cooking	p. 127
Guidelines for Food Safety	p. 128
Sample Recipe Testing Worksheet	p. 131
Sample Recipe Tracking Sheet	p. 133
Chapter 5 Cooking Terminology	p. 135
Chapter 6 Preferred Spelling of Commonly Used Food Words	p. 165
Chapter 7 Generic Terms for Brand Names and Trademarks	p. 181
Chapter 8 Metrics	p. 191
The Basics	p. 193
How to Adapt U.S. Recipes to Metric	p. 193
Grammatical Points	p. 195
Sample Dual-Measurement Recipe	p. 196
For More Information on Metrics	p. 197
Metric Conversion Charts	p. 197
Imperial Measures	p. 201
Chapter 9 Nutrition Analysis of Recipes	p. 203
Tips on Selecting Nutrition Analysis Programs	p. 205
Tips on Using Nutrition Analysis Programs	p. 207
Chapter 10 Copyright, Plagiarism, and the Ethics of Recipe Writing	p. 211
Chapter 11 Recipes for Radio, Television, and the Internet	p. 215
Recipes for Radio	p. 218
Recipes for Television	p. 221
Recipes for the Internet	p. 226
Chapter 12 Purchasing Information	p. 231
Chapter 13 Standard Pan Sizes	p. 263
Commonly Used Pans	p. 264
Miscellaneous Equipment	p. 267
Chapter 14 Resources	p. 271
Book List	p. 273
The Basics	p. 273
Books on Writing and Style	p. 273
Food and Beverage Reference Books	p. 274
General Cookbooks	p. 275
Specialty Books	p. 276
International Cuisines	p. 277
Large-Quantity Cookbooks	p. 278
Food History	p. 278
Other Books on Recipe Writing	p. 278
Food Web Sites	p. 279
Food Promotion Organizations	p. 280
Beverages	p. 280
Dairy, Margarine, and Eggs	p. 280
Fruits	p. 281
Meats	p. 283
Nuts	p. 284
Pasta, Rice, and Grains	p. 284
Poultry	p. 285
Sauces, Seasonings, and Oils	p. 285
Seafood and Fish	p. 286
Snacks and Sweets	p. 286
Vegetables	p. 287
Other Food-Related Organizations	p. 288
U.S. Government Agencies	p. 290
International Governmental or Promotional Food Agencies	p. 290
Professional Associations	p. 292
Food Seminars and Courses	p. 294
Sources	p. 297
Index	p. 299