Comments on: 7 More Most Common Recipe Writing Errors

By: diannejacob

diannejacob — Tue, 08 Mar 2011 16:33:38 +0000

Those are terrific tips! I always benefit from reading my work out loud, but I hadn’t thought about the other one.

By: Renee Fontes

Renee Fontes — Tue, 08 Mar 2011 07:42:00 +0000

Reading my recipes back is far more entertaining the the funnies sometimes. One trick that helps me pinpoint my mistakes is to read them out loud while I am doing the step or adding the ingredient. If I want to go back and add how long it takes to do an action like whip eggs for a frittata, I’ll take out the bowl and whisk then pretend I’m doing it with one eye on a timer. Thanks for your help!

By: Linda

Linda — Sun, 07 Nov 2010 10:03:45 +0000

Thank you, you are right, of course. I followed a link to and had not read the other posts. Maybe I shouldn’t have called them ‘errors’, but my personal peeves.

By: diannejacob

diannejacob — Sun, 07 Nov 2010 04:32:56 +0000

Hi Linda, I covered the first one in my first post about recipe writing, so yep, with you there. Re the second, that’s controversial. See my first post. And to the third, that’s controversial too. Some people really don’t like that term.

By: Linda

Linda — Sat, 06 Nov 2010 19:07:02 +0000

To all these errors I would add (please allow separate numbers):
1. not listing ingredients in the order they are used
2. not listing a seemingly unimportant ingredient (2 tablespoons water, for instance, to mix with some sugar or flour)
3. not mentioning that a certain ingredient is divided (the list of ingredients specifies 12 oz flour, only to discover later that you use 4 and 8 oz in different stages).

By: Recipe: Quiche Lorraine | Cooking On the Side

Recipe: Quiche Lorraine | Cooking On the Side — Thu, 28 Oct 2010 04:58:54 +0000

[...] Quiche Lorraine recipe I couldn’t help but think of food writer Dianne Jacob’s list of seven common recipe writing errors…specifically the one about incomplete [...]

By: megan @ whatmegansmaking

megan @ whatmegansmaking — Tue, 26 Oct 2010 13:13:17 +0000

I never knew this about reducing liquid! I just assumed I could do it in a saucepan. I officially name myself one of your clueless recipe readers – and I cook a lot!

By: Jamie

Jamie — Mon, 21 Jun 2010 15:33:04 +0000

I tend to write my recipes for people like me: when I find a recipe for something I have never done before I want to know exactly what things should look like, feel like, etc – how many years did I end up with hard as rock bread because I had no idea that yeast should proof for 15 minutes and actually have a huge head of froth on the top? Or the first time one beats egg whites! What should they look like (people ask me this now)? I am always learning and don’t want to waste time or throw ruined food away because of having to guess. I also know that many people who try my recipes are novices – friends of my sons, for example, who have never baked before. I try and give enough detail (without writing a novel) that everything is clear.

I have to say, too, that I have a lot of French cookbooks and buy French cooking magazines and it seems the French simply feel no need to indicate pan type or pan size! Put in a baking dish or scrape batter into a cake pan… impossible! Always indicate the type and size of pan or baking dish! Please!

By: diannejacob

diannejacob — Tue, 15 Jun 2010 05:11:49 +0000

Thank you very much, Marla. Glad to be of service.

By: marla {family fresh cooking}

marla {family fresh cooking} — Tue, 15 Jun 2010 02:46:17 +0000

My friend Carrie (Deliciously Organic) has told me several times to come and check out your blog. I am so glad I finally made it over here. You share so many awesome bits of information with us. Each day I love to open my eyes to the lessons of food writing, styling, recipe development and photography. There is a lot to learn. Just bought your book too.