Overview

Editing recipes demands all the usual skills of a copyeditor or proofreader. But there are also conventions in good cookery and recipe writing that can mean the difference between success and failure in the kitchen. In this short guide, Wendy Hobson gathers her years of experience to explain the essentials of successful cookery editing, including: pitching it right - making sure the text is targeted to the skill level and knowledge of its intended readers dealing with ingredients - bringing clarity and consistent presentation making sense of the method - applying conventions to help the reader understand quickly what to do adapting for an international audience - so the recipes can be understood by cooks wherever they are in the world. This guide is designed to help you edit cookery texts, giving you a sound foundation in the specific needs of this popular niche market. Benefit from the distillation of over 40 years of experience working on cookery books to help you learn to prepare text to the standards expected in cookery publishing.

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9781915141040

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In publishing since 1975, Wendy Hobson has worked both in-house as a commissioning editor and editorial director and for many years as afreelance writer and editor. The focus of her work has been primarily on trade books on a range of lifestyle issues, heavily featuring cookery, practical crafts and life organisation. She has also tested many cookery books, and written several cookery books, lifestyle guides and organisers. She has been commissioned by a range of cookery publishers for both editing and writing, including Nourish, Hardie Grant, Welbeck, BBC Books, Foulsham and Arcturus. Adept at nurturing new authors, such as Nisha Katona, she has also worked with seasoned professionals like Nicola Graimes and Carolyn Humphries, and not a few celebrities, including Madhur Jaffrey, Ken Hom, Gary Rhodes and Mary Berry.

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