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There’s a lot more to creating a recipe than jotting a list of ingredients onto a notecard—even if that’s the form in which many of us encountered recipes for the first time. The author’s curiosity about recipes began in the kitchen of her grandmother, Sonia: “I believe that recipes (like my grandmother’s) are meant to be shared,” she writes in her introduction. “For recipes to live on, they must be accurately recorded.” With this book, Sarazen shepherds readers through the recipe-making process, from the earliest stages of development all the way to publishing them for others to use. She discusses how considerations like flavor combinations, aroma, and mouthfeel fit into a successful recipe, as well as issues of nutrition, allergens, and the requirements of various diets. She also shows the reader how to write and edit their recipes, both for ease of use and for descriptive precision (including the types of recipe titles that should be avoided). Sarazen even offers tips on how to style and photograph food, and guidance on making videos to help illustrate the cooking process. The book is, essentially, a recipe for recipes, and as such it embodies all the tenets that Sarazen preaches: It’s intuitively (and tastefully) organized, with crystal-clear prose and easy-to-follow how-tos for every possible situation. Here the author walks readers through the process of having their recipes sent to a lab for nutritional analysis: “Each laboratory has its own packing and shipping requirements, but in general, plan to ship the samples overnight or next day in the condition in which they must be to remain edible.” This book will be most helpful for bloggers or food influencers looking to professionalize their recipe game, but anyone interested in setting their recipes down on paper will learn plenty.

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