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11.
AOTW: For those of you that have included additional text, what type of material do you like to see added to the basic cooking book? Anecdotes? Stories from fans? Origins of the dishes?
Smita Chandra: These days for a cookbook to be popular and sell well, you have to have more than just a compilation of recipes. This is especially true for an Indian cookbook. People like to know more about the region, its history, its culture and traditions. I personally love anecdotes in a cookbook and if it is one of my favorite authors, then I love to read about their families and children and so on.
Stan Frankenthaler: One aspect of The Occidental Tourist that I am most pleased with is over 80 insets defining ingredients, terms and techniques. To me, this is the kind of helpful and interesting info that I like to pick up.
Victoria Granof: Yes! History, anecdotes, tradition . . . and photographs, photographs, PHOTOGRAPHS!
Kathy Gunst: I love reading head notes. Ideally, I like to read a recipe and learn something other than the basics of the recipe.
Elinor Klivans: The introduction to a recipe should briefly describe the recipe so that readers can immediately know if it appeals to them. An interesting story about the dish or its origins makes it come alive and maybe even makes the reader laugh. This is the "voice" that gives the book life.
Sheila Lukins: Readers love as much information as possible --- but not missives. Small doses on every page are good. Everything from hard fact to lore, storage tips, fantasy go-withs, summertime cravings, correct table settings, etc. I try to give it all.
Steven Raichlen: My books are very text heavy, because I like to present food in its social, historic, and cultural context. I travel a lot for my research, so a lot of the text in my books is travelogue. I also try to give lots of technical tips to make the process of cooking a recipe more failproof.
Joanne Weir: Answered above! See Question #1 and Question #2
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