Nov 4 – Recipe Writing Guide
This will be interesting! My guest is Raeanne Sarazen, MA,RDN,FAND with her new book “The Complete Recipe Writing Guide.” While you may not be up to putting together a cookbook, if you like to cook, if you use recipes, if you share recipes…you get the picture, you’ll love this book.
Your one-stop resource for developing, writing, and producing recipes for cookbooks, magazines, online food publications, and social media platforms.
The Complete Recipe Writing Guide shows you how to create professional recipe content 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.
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.
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.
Nutrition analysis: Understand the types of nutrition analysis options available and how to evaluate and use them.
Food styling, photography and video: Learn professional secrets and tips for improving your skills in food styling, photography and video.
“This book is an absolute treasure! It’s packed with everything you need to know about nutrition-focused recipe creation, while being easy-to-read, with loads of practical examples and smart insider tips. I only wish it had been available when I was starting out in this field!” — Ellie Krieger, MS, RDN, Food Network and PBS show host and James Beard Foundation award winning cookbook author
Raeanne Sarazen, a registered dietitian and chef, combines over 20 years of experience producing recipe content as a test kitchen professional, food writer, and editor. She is a sought-after expert for her ability to translate complex nutritional recommendations and chef recipes into delicious, easy-to-follow recipes for the home cook. Her writing and recipes have appeared in the Chicago Tribune, The Wall Street Journal, Cooking Light, Better Homes and Gardens, among many other places. A mother of three, Raeanne lives in Chicago with her husband. Learn more about Raeanne. Follow her on Facebook, X and Instagram
Good Life Guy’s Wine of the Week:
2021 Chateau de Montfort Vouvray
100% Chenin Blanc from Loire, Pale green-gold color with aromas of Granny Smith apples with a hint of minerality. Refreshing demi-sec style with great fruit and intense, lively acidity. Pairs well with all fish dishes, especially those with cream or mushroom sauces, chicken, veal or pork. Also lovely with salads or on its own as an aperitif.
Château de Montfort is a stunning estate located on the limestone plateau above the Loire River in the Touraine region. This historic property owns about 75 acres of premium quality land throughout the Vouvray AOC and Touraine AOC. The estate is somewhat unique in that most of its vines are located surrounding the winemaking facility in one large parcel. Average vine age is over 50 years, limiting yields and providing great concentration and depth in the wine. Château de Montfort is most famous for its demi-sec Vouvray – one of the great wines of the Loire Valley.
