Here is a one-stop information source that will be invaluable for anyone who writes, tests, or edits recipes. Based on their hands-on expertise in all three of these areas, the authors have created the most comprehensive writing tool available for food professionals. Readers will learn how to develop their own writing style as they learn about format, syntax, spelling, cooking terminology, recipe-testing, and more. There's even a chapter on preparing recipes for TV and radio presentations, plus interviews with notable "foodies" on what constitutes a good recipe.
-- Features discussions with Chuck Williams, founder of Williams-Sonoma cookware stores; Ferdinand E. Metz, President of The Culinary Institute of America; and Marlene Sorosky, author of The Dessert Lover's Cookbook
-- Includes a resource section listing reference books, food promotion organizations, professional associations, and government agencies