Thank you for all this super helpful information. One thing I include on my recipe-testing form is the question: "Is the recipe worth the effort?" Since I sometimes write rather complicated recipes, I want to be certain that any recipe that asks a lot of the cook will deliver. I also ask my tester to give each recipe a grade (A+, A, B+, REJECT, or RETEST). Anything less than an "A" needs a serious second look before making it into a cookbook.
Two more testing tips that I've found useful over the years as a cookbook editor: 1. Most cookbooks are written for the average home cook. So when testing be sure that whoever is testing is using regular kitchen equipment that most people would have. It's not useful to rent a commercial kitchen with powerful gas stoves or for a chef to test their recipes in their restaurant kitchen if they expect readers to make their recipes at home. 2. Testers should be clear if they are using a gas or electric stove, which heat up and cool down at very different rates and could affect timing cues in a recipe. Hope this is helpful!
Take a look at the post from last week to get a sense of pro versus home tester. And hopefully you can come to the AMA at the end of the month. That will also offer a lot of insight.
I loved hearing more about your favorite cookbooks and how you think about the industry, and I know that Cookbookery Collective readers did too. Thank you for your openness and enthusiasm! P.S. The practical info about recipe testing in this newsletter is a GIFT.
Another tip if you're using family or friends to help test recipes:
Start by giving every potential tester one recipe to try. If they follow instructions, then they can test other recipes. It might sound harsh, but if they don't follow the instructions on the first one, take them off the testing roster.
I had so many great testers, but then I had folks who did things like: (1) Cut the amount of sugar/butter called for in the recipe in half. (2) Purposefully baked something at 350F instead of what the recipe called for (425F). (3) Completely ignore instructions for resting/rising/chilling things.
Thank you for all this super helpful information. One thing I include on my recipe-testing form is the question: "Is the recipe worth the effort?" Since I sometimes write rather complicated recipes, I want to be certain that any recipe that asks a lot of the cook will deliver. I also ask my tester to give each recipe a grade (A+, A, B+, REJECT, or RETEST). Anything less than an "A" needs a serious second look before making it into a cookbook.
Oh yeah I like how you phrase it, “worth the effort”
Two more testing tips that I've found useful over the years as a cookbook editor: 1. Most cookbooks are written for the average home cook. So when testing be sure that whoever is testing is using regular kitchen equipment that most people would have. It's not useful to rent a commercial kitchen with powerful gas stoves or for a chef to test their recipes in their restaurant kitchen if they expect readers to make their recipes at home. 2. Testers should be clear if they are using a gas or electric stove, which heat up and cool down at very different rates and could affect timing cues in a recipe. Hope this is helpful!
Yes to both of these!
Jenna’s interview is outstanding! And Moosewood? Same.
Yea she really knocked it out of the park.
What’s your go to Moosewood recipe?
Tostadas! My first taste of “Mexican” food as a teenager living in rural Maine 😳
So, so important! I love this template.
Thanks for sharing this practical tool.
This is fantastic.
Thank you Candice!
Being a recipe tester sounds so fun! Do you need any professional qualifications to do it? If not, I'll fill out the form you provided.
Take a look at the post from last week to get a sense of pro versus home tester. And hopefully you can come to the AMA at the end of the month. That will also offer a lot of insight.
I loved hearing more about your favorite cookbooks and how you think about the industry, and I know that Cookbookery Collective readers did too. Thank you for your openness and enthusiasm! P.S. The practical info about recipe testing in this newsletter is a GIFT.
What a thorough template! Such a good resource.
This is excellent! Thanks for sharing, Sally.
Thanks for this, Sally!
My pleasure!
Another tip if you're using family or friends to help test recipes:
Start by giving every potential tester one recipe to try. If they follow instructions, then they can test other recipes. It might sound harsh, but if they don't follow the instructions on the first one, take them off the testing roster.
I had so many great testers, but then I had folks who did things like: (1) Cut the amount of sugar/butter called for in the recipe in half. (2) Purposefully baked something at 350F instead of what the recipe called for (425F). (3) Completely ignore instructions for resting/rising/chilling things.
I could go on...
You love the riff-ers until they riff your recipe to death.