I think Camilla Wynne's new book, Nature's Candy, (fall 24) will cover pate de fruit!
Having just scrawled 100k+ words for a book that is only partially complete (I haven't even gotten to the recipes themselves yet lol), I feel you. Pictures are no substitute for clear, concise, and complete text, and the latter is way harder to do, which…
I think Camilla Wynne's new book, Nature's Candy, (fall 24) will cover pate de fruit!
Having just scrawled 100k+ words for a book that is only partially complete (I haven't even gotten to the recipes themselves yet lol), I feel you. Pictures are no substitute for clear, concise, and complete text, and the latter is way harder to do, which is why some writers do not take the time. (It took 11 years working for a mainstream food pub to become good at writing cooking.)
I do think the *right* set of images can go a long way into filling the details, but images alone cannot carry a recipe, even (and especially) when the subject is technique-heavy. I do think having a single representative image of a finished dish is worth including if time and budget allows, because *that* can be difficult to describe precisely.
She told me she’s working on it! I was just put on the list for a galley… the time is now the people want pate de fruit 🤣
I was hoping you’d chime in on this! I do think the notion that folks are sort of “owed” a cookbook if they want one, the sway that the visual medium of social media has over who does get a cookbook… these have simply led to a drop in quality and fewer people working who have put in the labor required to know how to write cooking.
Photos surely have their place! What I am bothered by is the notion that photographs MAKE a cookbook.
I think Camilla Wynne's new book, Nature's Candy, (fall 24) will cover pate de fruit!
Having just scrawled 100k+ words for a book that is only partially complete (I haven't even gotten to the recipes themselves yet lol), I feel you. Pictures are no substitute for clear, concise, and complete text, and the latter is way harder to do, which is why some writers do not take the time. (It took 11 years working for a mainstream food pub to become good at writing cooking.)
I do think the *right* set of images can go a long way into filling the details, but images alone cannot carry a recipe, even (and especially) when the subject is technique-heavy. I do think having a single representative image of a finished dish is worth including if time and budget allows, because *that* can be difficult to describe precisely.
She told me she’s working on it! I was just put on the list for a galley… the time is now the people want pate de fruit 🤣
I was hoping you’d chime in on this! I do think the notion that folks are sort of “owed” a cookbook if they want one, the sway that the visual medium of social media has over who does get a cookbook… these have simply led to a drop in quality and fewer people working who have put in the labor required to know how to write cooking.
Photos surely have their place! What I am bothered by is the notion that photographs MAKE a cookbook.