Here are my attempts to answer these two simple questions: What makes a cookbook awful? What is it that makes a great cookbook? These answers might surprise, nettle or disturb you, but I do hope they grab your interest. Before I became reviewers of cookbooks, I worked in publishing myself as an acquisitions editor and I know how challenging it is to keep your watch on all things. These tips can be utilized in your production and copyediting departments. Some are beneficial for editors and authors. Marketing, public relations and sales personnel should be aware of them all.
Five common mistakes that can render a Cookbook Unusable
Cookbooks remain a non-replaceable, hard-copy artifact that is a part of the digital world. They can be used similarly to other books. Cooks return to the pages more than 12 times every time she is trying the recipe for the first time. Format is crucial but so are the details and specifications. The good news isthat these errors are simple to fix. If you have an interest to discover details about cookbook, you’ve to browse around https://ipsnews.net/business/2022/01/20/the-essential-keto-cookbook-review-free-with-best-recipes/ website.
Page Format
A cookbook that is printed in tiny font is most unprofessional. These books are not meant to be read in a comfortable chair or on the beach. They’re usually at the counter in the kitchen just three feet away from our eyes and in our steam-up glasses. We’re often required to locate our location quickly. It is difficult to read small-sized fonts. Sticky fingers can make it difficult to turn the page. Double-page spreads are ideal for longer recipes. Do the pages are too long to read in the large font? It’s better to trim some recipes to get your price $35 rather instead of packing them all in a way that makes it difficult to use.
Measuring
I know, it’s unfair, but American cooks do not use grams and liters. We use tablespoons and cups for volume and pounds for weight and ounces to represent either. We prefer the volume over weights when possible. It is necessary to convert when you publish a buy-in to the U.S. market. Otherwise, you could result in a costly flop.
Ingredients.
American cooks –most of us anyway–are adventurous, and we’re not afraid of unusual ingredients. Don’t be shy to request the item at your local Midwestern supermarket. Tell us how you can get it! Tell us what you’d like to substitute for it! Choose the source online. If only one chile paste can be used and there’s not even a word in English on the label, be sure to include an image, at least in color.
Equipment. This one’s for authors who happen to be chefs. Don’t think that everyone has a kitchen in a restaurant. If the majority of your recipes require a Paco-Jet, a Hobart mixer or a complete set of ring molds, do not bother to sell your cook book. You can give it away at no cost to other cooks, who aren’t likely to buy cookbooks. You can also scale the recipe to serve four to six people instead of forty.
Colin Meyer 