The Complete Recipe Writing Guide: Mastering Recipe Development, Writing, Testing, Nutrition Analysis, and Food Styling - Couverture souple

Sarazen, Raeanne

Couverture souple

ISBN 10 : 0880912006 ISBN 13 : 9780880912006

Editeur : Academy of Nutrition & Dietetics, 2023

Synopsis

The Complete Recipe Writing Guide shows you how to create professional recipes from development to publication. Raeanne Sarazen, a registered dietitian and chef, shares her expertise from over 20 years of working with recipes as a test kitchen professional, recipe developer, food writer, and editor, along with insider tips from top industry professionals. Like a master class on recipes, this comprehensive resource guides you through the variety of skills needed to create and share successful recipes.<br /><br />Recipe development: Learn essential skills for developing successful recipes. Six chapters show you how to develop flavor-focused recipes for health and wellness, including: plant-based diets, food allergies and food sensitivities, celiac disease (gluten-free), FODMAP intolerance, and fat, sodium, and sugar modifications.<br /><br />Recipe writing: Translate the act of cooking food into words with clarity, consistency, and original voice. You’ll find answers to questions on grammar, spelling, punctuation, and recipe writing styles.Recipe testing: Find out how professional testers ensure that a recipe can be replicated with consistent results every time.<br /><br />Nutrition analysis: Understand the types of nutrition analysis options available and how to evaluate and use them.<br /><br />Food styling, photography and video: Learn professional secrets and tips for improving your skills in food styling, photography and video.<br /><br />

Détails de l'édition

• Éditeur: Academy of Nutrition & Dietetics
• Date d'édition: 2023
• Langue: anglais
• ISBN 10: 0880912006
• ISBN 13: 9780880912006
• Reliure: Broché
• Numéro d'édition: 2
• Nombre de pages: 350
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible