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Recipe Writing

Learn how to create great recipes from Gourmet's former food editor

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Recipe Writing

WHEN 4 weeks, Mondays, November 9 - November 30, 6:45-9:45 pm

WHERE New York (Midtown East)

LEVEL Intro

PRICE
$350 ($325 for )
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Details

Being able to provide well written, reliable, user-friendly recipes can exponentially increase a food writer's value to a magazine or cookbook editor. In this class, a former food editor at Gourmet shows you how to enliven and perfect your recipe-writing skills to make them as creative and detailed as they are user-friendly.

Whether you're a food writer looking to increase your marketability, a chef who is looking to expand or transition into food writing, or a home cook who simply wants to collect your own or someone else's recipes for family and friends to enjoy, you'll learn how to create tempting and usable recipes every time.

This course will involve cooking and writing at home as well as interactive participation during class time. It will follow a brainstorming model that is fun and inspiring.

In this class, you will learn:

  • How to turn an idea into a recipe
  • Brainstorming and research
  • Testing and tasting to perfect the recipe, notes, and test sheets
  • How to write and hone the written recipe
  • Different styles from magazines and books and the challenges they represent
  • Hednotes and story

By the end of this class, you will have:
Three fully and properly written recipes.

Course Syllabus


 Recipe Writing (PDF)
View a sample syllabus for this class here.

Related

• Food Writing: Intro – New York (Class starts February 9)
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Instructor Bio

Shelley Wiseman
Shelley (Shelton) Wiseman developed recipes for Gourmet magazine for twelve years. She has cooked professionally in France, Mexico, and the United States for 25 years, is co-author of The Mexican Gourmet Cookbook, and has hosted her own radio program in Mexico City, The Creative Cook. She is currently working on a cookbook project, developing recipes for various magazines and online websites, and teaching adults and children to cook in New York and around the country.

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