I take my food writing very seriously; that is, I have strong opinions about what kinds of cookbooks I like to read. Graphic pictures (say of a slender hand wielding a shiny cherry pitter, a plump, juicy, red cherry ensconced within, and pitted, ravaged cherries strewn about the background) are a great place to start. Baring pictures or equally important is the text. The words must entice. Can you smell the rosemary? Are there onions frying in butter? Do you want to try adding vanilla bean to your roasted turnip, potato, and winter squash next time?
Draw me in and I will read. Reward me for opening the cover and I will turn the page. Inspire me to put pen to the page and create my own recipes, notate innovative uses or delectable ideas.
