The Recipe Writer's Handbook / by Barbara Gibbs Ostmann and Jane L. Baker.

Format:

Book

Author/Creator:

Ostmann, Barbara Gibbs.

Baker, Jane L., author.

Contributor:

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Food writing.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

xix, [3], 260, [6] pages ; 25 cm

Place of Publication:

New York : John Wiley & Sons, Inc., 1997.

Contents:

Chapter One. The Philosophy of Recipe Writing

Chapter Two. Recipe Writing Style

Chapter Three. The Style Sheet

Chapter Four. Recipe Testing

Chapter Five. Cooking Terminology

Chapter Six. Preferred Spelling of Commonly Used Food Words

Chapter Seve. Generic Terms for Brand Names and Trademarks

Chapter Eight. Metrics

Chapter Nine. Nutrition Analysis of Recipes

Chapter Ten. Copyright, Plagiarism, and the Ethics of Recipe Writing

Chapter Eleven. Food Authorities on Recipe Writing

Chapter Twelve. Recipes for Radio and Television

Chapter Thirteen. Purchasing Information

Chapter Fourteen. Standard Pan Sizes

Chapter Fifteen Resources.

Notes:

"The most up-to-date, complete, and convenient reference for anyone who writes recipes for publication or the media"--Dust jacket.

Includes bibliographical references (pages 243-250) and index.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Kislak copy has dust jacket retained.

ISBN:

0471172944

9780471172949

OCLC:

35910988

Online:

Contributor biographical information

Publisher description