
My friend Maggie says she reads cookbooks like novels, savoring every word in every description and recipe. Another friend in San Francisco told me, when I used to work for Bon Appétit, that when the magazine landed in her mailbox, she would draw a bath, slink into the warm water, and devour every recipe and photo. "It's food porn," she said, emphatically.
Sorry, but recipes just don't do it for me. What I do look for in a recipe, though, is clarity and precision. I'm not a chef, but I can follow a recipe, as long as it's well-written. I'm not talking prose here. I just want easy-to-follow instructions and procedures. After reading countless recipes for four years on the job, I can quickly discern if the recipe is going to work for me or not.
I also have a lot of respect for the copy editors who make sure that the recipe holds up: that all the ingredients are used in the order they appear at the top of the recipe; that simple, declarative sentences spell out the procedures clearly; that the recipe makes sense to a lay reader. (I'm not blowing my own horn here; I wasn't a copy editor at Bon Appétit, I edited the feature articles and benefitted from the copy editors' work.) It's not easy, but the result is extremely important. It's the difference between a good recipe (that is, one that works), and just words that sound good accompanied by food-porn photos.
Photo of the Queen of Food Porn, Nigella Lawson, doing pasta














