Who doesn’t have a cookbook in their house? I know I have far too many, but I can’t help myself when I see a new one with beautiful images and yummy recipes. The beauty of a cookbook is that the result of using it is great-tasting food.
Cookbooks are one of the most popular non-fiction genres in publishing. They are in the top five selling categories for e-books on Amazon, despite the ease of googling for a recipe. There’s something comforting about opening a book, choosing a recipe based on pictures of mouth-watering food, and putting it on the stand as you are cooking.
You might buy a cookbook because it’s written by your favourite chef or a famous person, it teaches you new skills in the kitchen, it contains a new style of recipes you want to try, or you trust the author to write recipes that work. Whatever the reason, cookbooks are staying popular.
There are many ways to write a cookbook, but there are some elements that are important to get right.
Last week I renewed my membership for the Chartered Institute of Editing and Proofreading (CIEP), which is based in the UK, and last month I renewed my membership for the Institute of Professional Editors Ltd (IPEd), which is for Australian and New Zealand editors.
I am a Professional Member of both organisations.
To be able to renew my CIEP membership, I had to answer a question on the CIEP Code of Practice. Doing this was a good reminder of one reason why I am a member of these professional editing associations.
As these memberships all need to be budgeted for, I thought it would be a good exercise to write down all the reasons I continue to roll over my membership.
Anyone writing a cookbook or a food blog will need to know how to format recipes so that the reader has an enjoyable experience making the dish.
There is an art to writing recipes that will inspire but are also easy to follow and make sense to the cook or baker – there is nothing more frustrating for a than trying out a new recipe and finding the instructions ambiguous, that something should have been prepared hours in advance, or that the ingredients are not easily obtainable.
Marja Stack is a copy-editor and proofreader based in New Zealand. Her business, Clearlingo Editing and Proofreading, caters to all writers of fiction or non-fiction books. For more information or enquiries for how she can help you make your book shine, please see her website: www.clearlingo.co.nz.
New Zealand English Series
- NZE: How to use a semicolon
- NZE: The 'singular they'
- NZE: How to use italics
- NZE: How to write numbers
- NZE: How to write abbreviations
- NZE: How to punctuate dialogue
- NZE: hyphens, en dashes and em dashes
- NZE: How to write times and dates
- NZE: Possessives
- NZE: Is our spelling different?
- NZE: Burned vs Burnt
- NZE: Using Māori words in English text
- NZE: -ise vs -ize endings
- NZE: Single or double quote marks
- NZE: Punctuation inside or outside quotation marks?
The Editing Process
- How much does editing cost?
- How to self-publish your book in New Zealand
- When is my book ready for publishing?
- Types of editing
- 5 things to tell your editor
- The revision and editing process
- What are beta readers?
- What to expect when you get your manuscript back
- How to order the pages of a book
- Fact checking fiction writing
- Formatting your manuscript for submission
- How long does it take to edit a book?
- Why I belong to editing associations
- How to write recipes for cookbooks and blogs
- The basics of writing a cookbook
- How to use Tracked Changes in Word
- How to use basic Word Styles
- How to fix common formatting errors in Word