June 23, 2011
People who love to cook and create recipes can compile their food formulas in a cookbook. But for the cookbook to look great and be enticing to read, a food writer must follow some rules. These rules will not just make you a celebrity chef someday, but it will also make you rich as you sell lots of copies in the marketplace. Here are five DON’TS you should remember in creating a cookbook:
- Do not forget to list down all needed ingredients. Also, have them arranged in order of use. Include the proper measurement and preparation. For example, say “3 medium onions, chopped,” instead of “onion” only.
- Do not just write down the procedure, but always keep a logical flow of recipe instructions. Organized step-by-step procedure is one thing readers truly appreciate. It helps them save more time and energy as they become more efficient in the kitchen.
- Do not mention specialized equipment that no one has ever heard of. Not everyone knows what a takoyaki pan is or a dough laminator, so specialized utensils like these must always be explained. If ever specialized equipment is needed to complete a delicious dish, you should always include a brief but precise description of it.
- Do not leave conversion of measurement units out of your cookbook. A French mom might buy your cookbook someday, but she is not very familiar with the measurements you used. So don’t forget to allot a special page for the units of measurement and their conversion.
- Do not include an untested recipe in your cookbook. Always test your recipes before introducing them to the public. First, try the recipe on your own, then have a group of people taste it. Ask them their opinion. If it’s good then go and publish your recipes. If it’s not, remake your recipe.
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