Anthony Hoy Fong, consultant and chef, will offer a four-week class on crafting recipes for magazines and cookbooks – starting May 3. The class will offer advice on standards, testing, publishing and creating menus: “Being able to provide well written, reliable, user-friendly recipes can exponentially increase a food writer’s value to a magazine or cookbook editor. In this class, an accomplished cookbook author shows you how to enliven and perfect your recipe writing skills.”
And perhaps the biggest ingredients for any recipe: creative ideas and the freshest, highest quality ingredients!
This class would be helpful for aspiring cookbook authors or even the most amateur of cooks, those of us who prepare our favorite dishes more by memory and instinct, with no need for instructions jotted down on paper. Yet those recipes should be set down on paper, as many learn after the loss of parents and dear family friends.
A collection of recipes – written down and preserved – can be a lasting treasure of family traditions and flavors. With modern technology, there’s no excuse for not producing your own commonplace book with observations of politics or nature, poems, fishing tips and, of course, recipes. And perhaps someday your book, too, will end up in Yale’s Beinecke Rare Book and Manuscript Library, another treasure in and of itself.
Photo of anonymous 17th-century collection of poems and recipes, a Commonplace Book, courtesy of the James Marshall and Marie-Louise Osborn Collection, Beinecke Rare Book and Manuscript Library, Yale University, and Wikimedia Commons.