By: Tamara Saslove, P.H.Ec.
Do you ever find yourself following a recipe and just get frustrated because it seems like you have to jump all over the page, back and forth, up and down to figure out what to do? There are tons of recipes online and even in some cookbooks that do not follow the basic recipe writing guidelines. There are several key rules that should be followed in order to make a recipe easy to read and easy to follow. This will lead to less frustration, reduced risk of missing a step, or ingredient and therefore it will lead to a more positive experience overall! A win-win for you as the recipe writer and for whoever is reading your recipe.
Below I have compiled a list of rules that I have picked up over the years and I have found certain recipes quite frustrating to follow if they don’t abide by these rules. I’m sure there are some that are missing, so feel free to comment if you have any additional rules to add. All recipes should have a title, and should ideally mention how much the recipe makes ie. 24 cookies. First things first let’s start with the ingredients list.
10/3/2018 01:25:09 pm
10/4/2018 05:04:18 pm
Thanks Mary! I will definitely look into Cardinal's Handbook of Recipe Development - always nice to get as many tips and tricks as possible! :)
10/4/2018 05:31:51 pm
There was a time when that book was the How-to-ible for recipe writing - used by many culinary schools. It may be out of print? Not sure, but Evelyn is in the Directory for answers and many PHEcs have her book.
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