How to Use This Book

Inside these pages you’ll learn how to create professional recipes from development to publication with accuracy and confidence. I use the term “publication” loosely to encompass the many ways we consume content these days, whether flipping the pages of a cookbook, reading an online publication, or watching a recipe video.

While each chapter of this book stands on its own, to get the most out of this book, read (or reference) Chapters 1 through 6 together. They contain the building blocks of recipe development with a special focus on health and wellness. If you’re more experienced, simply open to the section of the book where you’re looking for guidance. Be sure to take in the Quick Tips throughout the book for advice and insights from top industry professionals. Here’s a quick overview of the contents:

Chapters 1 through 6: Recipe Development

With the growing interest in eating for better health, as well as rising rates of diet-related diseases, food allergies, and food intolerances, recipe developers need reliable resources. These chapters show you how to develop recipes for health and wellness, while keeping the focus on flavor, including plant-based diets; food allergies and food sensitivities; fat, sodium, and sugar modifications; celiac disease (gluten-free); and FODMAP intolerance.

Chapter 7: Recipe Writing

Learn how to 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.

Chapter 8: Recipe Testing

Learn the recipe testing process and how professional testers ensure a recipe can be replicated with consistent results every time. Access recipe testing forms and tips on how to use home cook recipe testers for your cookbook projects.

Chapter 9: Nutrition Analysis

There are many types of analysis options. This chapter teaches you how to evaluate and use them. You’ll learn the guidelines professionals use to analyze recipes with complex ingredients and preparation methods.

Chapter 10: Food Styling, Photography, and Videos

Food photos and videos take center stage when it comes to recipes. While there are entire books written on these topics, this guide wouldn’t be complete without professional secrets and tips for improving your skills in food styling, photography, and videos.


Turn to these helpful go-to resources when you’re developing, writing, and testing recipes:

  • Common ingredient equivalencies and conversions
  • Recipe writing style guides
  • Food safety instructions in recipes
  • Understanding meat cuts for recipe development

Please Provide feedback

Nutrition science is constantly evolving. So, too, are consumer preferences based on current values, beliefs, and culinary trends. If there is anything you believe is missing or needs further explanation or detail, please email your suggestions and feedback to me at There is always the next edition!