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The Art of Recipe Writing IFBC

Presentation from "Session1: The Art of Recipe Writing" at the 2010 International Food Blogger Conference. Moderated by Amy Sherman, panelists included Dianne Jacob and Kristine Kidd.

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The Art of Recipe Writing IFBC

  1. 1. The Art of Recipe Writing
  2. 2. Agenda <ul><li>Recipe development basics </li></ul><ul><li>Developing a voice/recipe style </li></ul><ul><li>Best practices </li></ul><ul><li>Recipe elements </li></ul><ul><ul><li>Going pro </li></ul></ul>
  3. 3. Recipe development basics <ul><ul><li>Who is the intended audience for my recipe? </li></ul></ul><ul><ul><li>Cooking enthusiast, home cook, parents, kids </li></ul></ul><ul><li>Why am I sharing this recipe? </li></ul><ul><ul><li>Communicate the value—it’s easy, seasonal, healthy, celebratory </li></ul></ul><ul><li>How am I sharing this recipe? </li></ul><ul><ul><li>Consistency, clarity </li></ul></ul><ul><ul><li>What is my style and voice? </li></ul></ul>
  4. 4. Developing a voice/recipe style <ul><li>Style </li></ul><ul><ul><li>What is the style of your blog or publication? </li></ul></ul><ul><ul><li>What is the style of your food? </li></ul></ul><ul><ul><li>How much content or detail will you explain? </li></ul></ul><ul><ul><li>What links or cross references can you provide? </li></ul></ul>
  5. 5. Developing a voice/recipe style <ul><li>Voice </li></ul><ul><ul><li>Encouraging, reassuring </li></ul></ul><ul><ul><li>Enthusiastic, passionate </li></ul></ul><ul><ul><li>Authoritative, expert </li></ul></ul><ul><ul><li>Efficient, direct, short </li></ul></ul><ul><ul><li>Friendly, chatty, longer (more narrative?) </li></ul></ul>
  6. 6. Best practices <ul><li>Attribute and credit sources </li></ul><ul><li>Give more than one “indicator” </li></ul><ul><ul><li>Sauté onions for 10 minutes, or until golden brown </li></ul></ul><ul><li>Give more than one measurement </li></ul><ul><ul><li>Four scallions, chopped, about ¼ cup </li></ul></ul><ul><li>Use a digital scale to measure ingredients </li></ul>
  7. 7. Recipe elements <ul><li>Title </li></ul><ul><ul><li>Straightforward, tempting, descriptive, whimsical, fun </li></ul></ul><ul><li>Headnotes </li></ul><ul><ul><li>Tempt your reader, sensual, helpful info, cultural or historical info, a personal story </li></ul></ul>
  8. 8. Recipe elements <ul><li>Ingredient list </li></ul><ul><ul><li>Easy to shop from, ingredients in order used, easy to cook from, accurate, subrecipes </li></ul></ul><ul><li>Directions </li></ul><ul><ul><li>Numbered steps, bullets, paragraphs, well-tested, easy to follow </li></ul></ul>
  9. 9. Recipe elements <ul><li>Yields </li></ul><ul><li>Variations </li></ul><ul><li>Nutritional information </li></ul><ul><li>Tips </li></ul><ul><li>Shopping resources </li></ul><ul><li>Links </li></ul><ul><ul><li>Additional resources, other similar recipes, videos and slide shows </li></ul></ul>
  10. 10. Resources <ul><li>Recipe Writer’s Handbook </li></ul><ul><li>Will Write for Food </li></ul><ul><li>The Food Substitutions Bible </li></ul><ul><li>Food Lovers Companion </li></ul><ul><li>Food magazines + online </li></ul><ul><ul><li>Epicurious, Delish, MyRecipes </li></ul></ul><ul><li>For inspiration, UK & Australian food mags </li></ul><ul><ul><li>Delicious, Olive, BBC Food, Donna Hay </li></ul></ul>
  11. 11. Going pro <ul><li>Developing recipes beyond your blog </li></ul><ul><ul><li>Corporate clients </li></ul></ul><ul><ul><li>Editorial clients </li></ul></ul>
  12. 12. Finding clients <ul><li>Maintain an online portfolio of recipes </li></ul><ul><ul><li>blog, website, have a business card, re-write your bio </li></ul></ul><ul><li>Join professional organizations </li></ul><ul><ul><li>IACP, local professional groups, online communities </li></ul></ul><ul><li>Network! </li></ul><ul><ul><li>create an elevator pitch, go to events, attend conferences </li></ul></ul>
  13. 13. Pricing <ul><li>DO NOT GIVE RECIPES AWAY FOR FREE! </li></ul><ul><li>Set a minimum fee </li></ul><ul><ul><li>Determine & charge the “going rate” in your field or region </li></ul></ul><ul><ul><li>Negotiate </li></ul></ul><ul><ul><ul><ul><li>Most clients will have at least 10-20% more than what they will initially offer you </li></ul></ul></ul></ul><ul><ul><li>Charge for expenses </li></ul></ul><ul><ul><ul><ul><li>A flat fee is better than being reimbursed for expenses </li></ul></ul></ul></ul>

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  • AderonkeMosuro

    Oct. 21, 2019

Presentation from "Session1: The Art of Recipe Writing" at the 2010 International Food Blogger Conference. Moderated by Amy Sherman, panelists included Dianne Jacob and Kristine Kidd.

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