“Turn to page 578.” Often people like to clean up a cluttered page by nesting multiple sub recipes in the ingredients. Also, if you scale your recipe down on paper to feed four to six instead of 40, actually test it at that scale, and remember the aromatics and spices don't scale down the same way.ĥ. Just give it out free to other chefs, who don't buy cookbooks anyway. If most of your recipes demand a Paco-Jet, a Hobart mixer, or a full set of ring molds, don't bother trying to retail your book. Don't assume anyone has a restaurant kitchen. This one's for authors who happen to be chefs. Tell us how to get it! Tell us what to substitute! Name the online source! If only one chile paste will do, and there's not a word of English on the label, include a picture, preferably in color.Ĥ. But if it's not available at your average Midwestern supermarket, don't be a snob. market, make the conversions, or you will have an expensive flop on your hands.Īmerican cooks-a great many of us anyway-are adventurous, and we're not afraid of obscure ingredients. If you're publishing a buy-in for the U.S. Whenever possible we'll use volumes rather than weights. We work with cups and tablespoons for volume, pounds for weight, and ounces for either. I know, it's not fair, but American cooks just don't use liters and grams. Is the book too long for big type? It's better to cut a few recipes to make your $35 price point than cram them all in in a way that makes them hard to use.Ģ. Turning a page with sticky fingers is also a problem, so double-page spreads for longer recipes are ideal (even if it means not including a photo). Often we have to find our place in a rush. They're often on a messy kitchen counter, three feet away from our eyes and our steamed-up glasses. Bear in mind, we're not reading these books in a comfy chair or on the beach. There is nothing worse than a cookbook printed in a miniature typeface. The good news is, these mistakes are easy to fix.ġ. Format matters, as do details and specifications. Every time a cook tries a new recipe, she returns to the page at least a dozen times. They are used as physical objects in a way other books are not. And marketing, publicity, and sales people should be mindful of all of them.įive Common Mistakes that Make a Cookbook UnusableĬookbooks remain a non-replaceable, hard-copy artifact in a digital world. Some of these tips are for your copyediting and production departments others are for editors and authors. Before my life as a cookbook reviewer, I worked in publishing myself as an acquisitions editor, so I know how hard it is to keep your eye on everything. Her first podcast, The Groove Radio, launched in 2005, and is the longest-running soul music podcast, boasting over 5 million downloads.įind out more at the Cookery By The Book website.Here you'll find my attempts to answer those two basic questions: What makes a cookbook awful? What makes a cookbook great? The answers may surprise, nettle, or disturb you-but I hope you'll give them your attention nonetheless. Chase is also the creator and host of Decorating by the Book, a podcast dedicated to design books: it was named one of the best decorating podcasts in its first season by FeedSpot in 2021. “I so enjoyed my interview with Suzy, she has such a passion for gastronomy, and such a knack for engaging in wonderful conversation,” says James Beard Award-winning and Emmy-nominated chef and cookbook author Pati Jinich, who was a guest on Cookery by the Book to discuss her cookbook Mexican Today.Ĭookery by the Book boasts 40K+ subscribers and 9K downloads per episode. Launched in 2015 by Suzy Chase, who has a background in cookbook publicity and major market radio, Cookery by the Book explores Chase’s two favourite things: cookbooks and conversation.Īs a food lover who devours cookbooks like novels, Chase interviews cookbook authors to learn their insider tips-and shares the best ones with her audience of home cooks.įrom her dining room table in New York City’s West Village, in each episode Chase uses food as a lens to examine people and cultures, where cookbooks are archaeological artifacts. Cookery by the Book, the show that created the cookbook-podcast niche, is launching its 8th season.
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