How to write recipes for cookbooks and food blogs

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.
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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.

The writer needs to get into the head of the reader and anticipate any questions they may have, but they also won’t want to spoon-feed (pardon the pun!) the reader if they are targeting an experienced audience.

Just like with cooking, the balance of all the elements needs to be right.

Here are some ideas to get you started on the recipe format, which measurement style to use and recipe copyright.

Once your recipe is as clear as you can make it, an editor with experience in cookbooks will be able to help you get it looking polished and professional and iron out any final inconsistencies or confusing elements.

Parts of a recipe
Most recipes contain some or all of the following parts.

Title
A title will tell the reader whether they will want to make it even before they have checked the rest of the recipe, so it needs to be informative but appealing. Avoid using a description containing “cute” words, lots of adjectives or people’s names as this doesn't tell the reader immediately what the recipe is and may put them off making it. For example, it is easier to know what to expect with “Chicken and Apricot Bake” than “Sweet Chicken Surprise”.

Headnote
The headnote is the small paragraph under the title which tells the reader a bit about the recipe. It can inform about specific ingredients, how to serve the dish, warn about anything to watch out for, explain what the recipe means to the writer, attribute the recipe to someone or just contain something interesting about the dish or writer.

Ingredients list
It’s pretty obvious that a recipe will need an ingredients list. But what’re not as obvious are the small subtleties that make an ingredients list workable.

The list should serve as a shopping list and gives the reader a clue on whether they want to make the recipe. 

• The ingredients should be listed in order of use (not order of importance or volume). If several ingredients are mentioned in the instructions simultaneously (as in “add the dry ingredients”), use a logical order such a grouping the herbs, or from largest to smallest weight or volume, or, list them in order of preparation if this is more logical. For example, if you need the zest and juice of a lemon, list the zest first and then the juice, as this is the order you would do the preparation.
• Avoid abbreviations unless space is an issue. Even words such as teaspoon and tablespoon should be written out in full.
• Don’t use two numerals together. Use brackets.
  • 1 (250g) can of crushed tomatoes
• The most important part of the ingredients list is to inform the reader how much of the ingredient they need to use. Along with this, brief instructions can be added (how complicated they are depends on your target audience).
• Make sure the instructions are accurate. Consider these two ingredients – they are not the same.
  • 3 cups cooked macaroni
  • 3 cups macaroni, cooked
• Not everyone reads the recipe right through, so mentioning that butter should be at room temperature or beans soaked overnight, for example, are good instructions to include with the ingredient.
• If the recipe has different elements, such as a filling or crust, list the ingredients for each element under separate headings.

• It is important to think about the shopper: fruit and vegetables can come in different sizes, so use weight or describe as small, medium or large; cans come in different sizes, so mention the weight; meat comes in different sizes, so mention weight as well as how many pieces if appropriate.
• Use generic names of products, not brand names.
• The ingredients list should not include kitchen equipment. This can be mentioned in the headnote if something particular is needed that may not be common in all kitchens.

Instructions
It is a writer’s choice how detailed the instructions are. Some cookbook writers like to keep them short and trust the cook’s skills; others like to be very explicit. And it also depends on the target audience and their experience. However, whichever approach you take, you need to keep in mind any questions a reader will have and answer them.

• Write proper sentences. Magazines and newspapers sometimes use telescopic sentences as space is at a premium, but this shouldn’t be the case in a cookbook.
• Divide the steps logically, with the first step including any preparation work such as preheating the oven or lining trays. The final step should be instructions for finishing the dish such as tossing the sauce, glazing, toppings and garnishes.
• Steps can be numbered or unnumbered. However, numbered steps are most common and user-friendly. Don’t have surprises; if they need to put batter in greased tins, then tell them to prepare this at the start; if the oven needs to be preheated before the roast goes in, then this should be in the first step.
• It is good to describe what the mixture should look like or what to expect at a certain stage. This gives reassurance to the reader that they are on the right track. And be very clear on how to tell when a dish is done. For example, “Bake for 10 minutes or until top is browned”.
• With instructions for the stove-top, mention the level of heat. For example, “Simmer over a low heat.”
• If there are different elements in a recipe such as a crust of filling, separate the instructions for each element under headings or clearly marked steps.

Notes
A note at the end of the recipe provides further information that would have been awkward within the recipe. It can discuss specific ingredients or preparation or to suggest accompaniments. If a headnote is used for this purpose, be consistent with where this information is included.

Serving sizes
Serving sizes are very subjective, so it is important to be consistent throughout the book. Most meal recipes should be for 4 to 6 servings. You can also give a yield by weight, measure or total.

• Yield: 4 cups
• Yield: 1 loaf
• Yield: 4 servings
• Or: Serves 4

Place it consistently either at the top of the recipe under the title, or at the end on its own line.

Variations
Variations can be added to let the reader know how they can easily adapt the recipe. For example, how to make chocolate muffins from a lemon muffin recipe.

Metric or imperial measurements
It depends on your target audience whether you use metric or imperial measurements. If you are writing for New Zealand, Australian or British readers, use metric measurements; for American, use imperial measurements.

However, New Zealand and Australian recipes do use cups for liquid and dry ingredient volume measurements. Small spices are usually measured by volume in teaspoon or tablespoon amounts.

Measuring cup sizes vary around the world. A cup is equivalent to 240 ml in America, 250 ml in New Zealand, Australia and Canada, and anything between 200 ml to 250 ml in other countries, so be careful when converting a recipe for a local target audience.

Copyright of recipes
This is not a substitute for legal advice, as copyright law is complex, different around the world and can change. If you plan to publish a recipe you have copied or adapted from someone else, check with a lawyer specialised in copyright law.

​You may be required to ask a publisher for permission to use a recipe. But in any case, if the recipe is copied or adapted from someone else’s recipe, it is customary (and polite) to include a credit below the text of the method or in the headnote.

What next? 
If you have written a recipe or cookbook and this all sounds too overwhelming or you want to make sure it is clear and consistent, I can help. I am experienced in editing and proofreading cookbooks.

I am a copy-editor and proofreader based in New Zealand. My business, Clearlingo Editing and Proofreading, caters to all writers of fiction and non-fiction books. I can discuss with you where your recipe or cookbook is at and what you need to do next.
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For more information on how I can help you make your book shine, please contact me on: www.clearlingo.co.nz/contact.

I would love to hear from you.​

Related article: The basics of writing a cookbook