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12.
AOTW: Do you have someone edit your material who isn't a culinary expert, so you can make sure novices will be able to do it?
Smita Chandra: My husband Sanjeev (who does not cook!) always edits my work and helps me revise it and improve it. I sometimes pass on a recipe or two to my cooking students and get their input on the recipes, too.
Stan Frankenthaler: My co-writer groomed through all the recipes, but she's a good cook in her own right. So, I would say the copy editor did most of that work.
Victoria Granof: Yes --- several people --- and their input was invaluable.
Kathy Gunst: Yes, I usually ask friends to test recipes in their "normal" home kitchens.
Elinor Klivans: Yes, my two children read all of my recipes and text for clarity and correctness. It is a huge job that they do for every one of my books and they do it for love. Then the publisher edits the book many times and sends back questions to me so that my books will be especially clear.
David Lebovitz: I have a friend who looks at everything I write and asks me the most minuscule, sometimes inane questions, but it makes me think about how people read recipes and what assumptions I make that I maybe shouldn't!
Sheila Lukins: I always have a culinary expert edit my recipes. I pride myself on recipes that work and always say a little prayer that they do. That is why I test them all myself with Laurie. I do not let anyone else do this for me. Granted, my recipes now aren't quite as easy as they were when I first started cooking, but they are written clearly. That is my criteria --- I want you to look like a star! I hope you enjoy my recipes!
Steven Raichlen: I have the best editor in the business --- Suzanne Rafer at Workman Publishing. She is an expert but nothing, and I mean nothing, that's not intelligible to the novice gets by her.
Joanne Weir: Yes, always. I want everyone to cook from my books, the experienced all the way to the novice, so that is very important!
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