Supplementing the recipe writing philosophy are sections on recipe testing; copyright, plagiarism, and the ethics of recipe writing; metrics; writing recipes for radio, television and the Internet; and nutrition analysis of recipes.

The manual's many useful features include:

• glossary of cooking terms
• generic term list
• preferred spelling list
• purchasing information
• list of food promotion organizations,
  government agencies and professional associations.

"Barbara Gibbs Ostmann and Jane Baker are experienced food editors who know their stuff. To achieve success a recipe must be written with impeccable accuracy and unambiguous clarity. The Recipe Writer's Handbook achieves both objectives in full measure."

Irena Chalmers
teaches Professional Food Writing at the Culinary Institute of America

"I love Barbara and Jane's revision -- it should be the Bible of every food writer, aspiring and accomplished. Reading their text is like being in the classroom with a gifted teacher who not only knows her subject in depth, but who also has a passion for it -- and shares it. The resource section alone is worth the price of the book."

Georgeanne Brennan,
author of Potager and The Food and Flavors of Haute Provence