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"The first edition of The Recipe Writer's Handbook was a terrific resource for anyone required to write recipes. This revised edition is downright indispensable. It is full of answers to questions about recipe style and substance that we grapple with every day. 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,
co-author, Thrill of the Grill and How to Cook Meat
"As a food editor, my fantasy is that every writer and chef submitting recipes would apply the guidelines in this indispensable resource."
Cherie Broussard,
Editor-in-Chief, National Culinary Review
"Ostmann's and Baker's book has been the definitive resource for anyone who writes or edits recipes professionally. Now, their revised The Recipe Writer's Handbook is even more inclusive with detailed guidelines on how to write recipes clearly and concisely. A must-have reference."
Teresa Farney,
Food Editor, The Gazette, Colorado Springs
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For more information or to order, please call
John Wiley & Sons at 800-225-5945 or 212-856-6000.
Also available through your local bookstore or from
amazon.com