[Sca-cooks] Redaction

[Johnna Holloway]

I like that one.
I own several more of these because as far back as when I was working  
at Illinois, I had people
(would be cookbook writers referred to me for advice on writing a  
cookbook). I owned several of the guides and I started
collecting more on the topic to show people. Some liked one volume;  
others liked another.
I also collected all the guidelines from the various community  
cookbook publishers because
some people wanted to see what each offered.
(Morris Press Cookbooks, for instance-- I suspect I am the only person  
on this list who has been past their store
in Nebraska to see what they offered.)

Unusual ones--
Several years back I came across and bought- Cardinal's Handbook of  
Recipe Development by Evelyn Hullah. This is a Canadian volume so it's  
good for making one think about liters and weights that Americans  
don't commonly think about.
I also have the IACP guidelines (Food Writing Guidelines) which most  
people will never have heard of
and won't be able to find because IACP doesn't offer it any longer.

Of course the field has changed. Dianne Jacob's Will Write for Food  
now goes more into blogging and websites. Everyone used to try to  
break into the field by writing for a newspaper or trying for a  
magazine. Now it's a blog. Big differences between the
2005 and 2010 volumes.

Food styling is the next big thing of course. Lots of books on that  
last year and fewer on writing. Lots there on styling for the web.

Johnnae

On Jan 24, 2011, at 11:46 PM, David Walddon wrote:

> Johnnae,
> What is your favorite recipe construction manual? For example I  
> really like Recipes into Type.
> Other suggestions?
> Eduardo