Cookbook Style

Many thanks to Jasmine Star and Marisa Solis for their contributions!

General Style

Use serial commas.

Use articles (the, a, an), including in methods:

Soak the almonds overnight.

Write “Cook for 3 minutes,” not “Cook 3 minutes.”

Use italics for emphasis, but only when necessary for clarity.

In running text, use italics for uncommon foreign words not found in Merriam Webster’s. One exception would be for foreign words that would be repeated often throughout the manuscript, like pico de gallo (a type of salsa) for a Mexican or South American cookbook. In such a case, apply italics at first mention only (or not at all if it really is that common); use roman for all subsequent mentions. If a foreign word has become common in English, in your opinion, but it is not in Webster’s, you can make it roman as long as you do so consistently. Generally, minimizing italics is preferred. Do not italicize words in the ingredients list of a recipe, even if it would be italicized elsewhere.

A cross-referenced recipe name should match the spelling and casing of the recipe, even if it’s a common name like “Basic Vinaigrette.” To refer to a secondary recipe or subrecipe that follows the main recipe, use “(recipe follows)” or “(facing page).” To refer to a recipe located elsewhere in the book, write “(page XX).” Note that “see” is not used when cross-referencing a specific recipe. To refer to a technique or other item in the book, write “(see page XX).”

Numbers

In all text, when a number begins a sentence, spell it out.

In all text, use arabic numerals for measurements: teaspoons, tablespoons, cups, ounces, pounds, minutes, hours, degrees, etc. Consider measurements those that directly apply to food prep and cooking. For nonmeasurements (days, pieces, parts, etc.) in body text, spell out numbers from one to ninety-nine; use arabic numerals for 100 and higher.

For all number ranges, including in the ingredient list, use “to” (not a dash).

When copyediting in MS Word, write fractions with a slash (1/2); don’t set them as actual fractions (½). There should be a space between an integer and a fraction, never a hyphen (1 1/2, not 1-1/2).

In proofs, fractions should be set as single-glyph fractions (½).

When two numbers are used in succession in the ingredients list, use numerals for both and put the second element in parentheses:

1 (4-inch) piece of kombu; 1 (14-ounce) can diced tomatoes

In the method, generally spell out the first number:

four 8-inch tortillas

Elsewhere, spell out the number that’s more easily written:

Makes 22 three-inch cookies.

For temperatures, such as when preheating the oven, use the degree symbol and F, with no spaces:

Preheat the oven to 350°F.

Recipes

Ingredient list

List the ingredients in the order they are used in the method.

When several ingredients are added at the same time, it’s preferable to have a system for the order in which they appear. One possibility is to group types of ingredients together (dry ingredients, for example) and list by descending amount within each category:

2 cups flour

2 teaspoons baking powder

1/2 teaspoon sea salt

With baked goods, it may be a good idea to list any spices after baking powder, baking soda, and salt. This allows the same measuring spoon to be used repeatedly. For some recipes, it may work better to just go by descending amount, regardless of type of ingredient.

If ingredients break into discrete groups (such as a dressing), put in a brief ingredient head (“Lemon-Ginger Dressing”) and arrange subrecipe ingredients in the order of preparation.

Flush left all the ingredients; do not indent turnovers (ingredient lines that run over to a second line).

Each ingredient should be listed on a new line. Do not combine ingredients simply because they are used in the same quantity (for example, not “1/2 teaspoon each cinnamon and cloves”).

To indicate that an ingredient is optional, write “(optional)” following the mention of it in the ingredient list.

For alternate ingredients if the same amount:

1 cup vegetable trimmings or celery tops

For alternate ingredients if different amounts:

1/2 cup red wine, or 2 tablespoons red wine vinegar

Use an initial capital for ingredients listed without an amount.

Freshly ground pepper

When amounts are not given for ingredients other than salt and pepper, specify use:

Sliced scallions, for garnish

Fresh herbs, jalapeños, garlic, and ginger are minced, finely chopped, chopped, coarsely chopped; other foods are finely chopped, chopped, coarsely chopped, finely diced, or cut into (pick one) 1/4-inch-thick slices, 1/4-inch dice, 1/4-inch diagonal slices, and 1-inch cubes.

Write “cut into,” not “sliced into”:

1 onion, cut into 1/4-inch-thick slices

Specify “crosswise” and “lengthwise” slices if needed; for some foods, specify “horizontal” or “vertical” if necessary for clarity.

Make preparation instructions succinct: “stemmed,” not “stems removed”; “halved,” not “cut in half”; “seeded,” not “seeds removed,” etc.

When an ingredient may or may not be peeled, specify whether it should be peeled:

1 tablespoon minced peeled fresh ginger

Give simple preparation instructions in ingredient list:

3 carrots, peeled and sliced into 3-inch sticks

Give more complicated instructions in the method.

Do not put an ingredient on the ingredient list that assumes a complex preparation method, such as roasting a whole head of garlic, unless it has a cross-reference. Such cross-references are helpful for techniques or prep methods that are used multiple times:

1 whole head roasted garlic (see page XXX)

Washing of foods is assumed, but please include prep instructions for foods that need special care.

Don’t include “to taste” in ingredients list.

Don’t specify “black” pepper unless other types of pepper are called for in the recipe.

For green onions and leeks, specify whether to use the white part only or both white and green parts.

For herbs and spices, indicate whole or ground, fresh, or dried. Ideally, give an option for either fresh or dried with the different amounts.

When a recipe calls for a fairly generic ingredient, like miso, a sentence may be added to the headnote discussing which varieties are best suited to the dish.

Amounts and Measurements

For liquids, give measurements in cups, not quarts, unless amount equals 4 quarts or more.

For amounts given by weight, give measurement in ounces up to 1 pound. Above 1 pound, state as pounds plus ounces.

When the measure is a range, generally explain how to determine how much to use:

1/2 to 3/4 cup sugar, depending on the sweetness of the berries

Always give a weight measurement for packaged goods

One 16-ounce can crushed tomatoes

One 12-ounce package linguine

Use “pinch” for dry ingredients and “dash” for liquid.

When calling for medium-sized fruits or vegetables, there’s no need to specify “medium.” Just note when large or small is required.

List combined measures in the order in which they’re used:

1 teaspoon plus 1 tablespoon extra-virgin olive oil

When an ingredient is used in an awkward amount, list it this way:

1 cup plus 2 tablespoons flour

List the preparation method before the ingredient name only if the ingredient has to be prepped before it’s measured. Otherwise, the preparation method follows the ingredient name. Examples:

4 teaspoons peeled, minced fresh ginger

1 (2-inch) piece of ginger, peeled and minced

2 cups finely diced yellow onions

3 yellow onions, finely diced

3/4 cup peeled and sliced carrots, cut 1/4 inch thick

1 carrot, peeled and diced small

The preference is to begin with a whole piece of food and give instructions for cutting it up:

1 apple, cored, peeled, and chopped

rather than 1 cup chopped peeled cored apple

However, the recipe should determine (since it’s somewhat scientific) and so it’s okay if it’s not consistent. Some recipes will call for 1 whole apple, others for 1 cup chopped apple. If it suits the recipe, you can give the whole amount afterward:

2 cups chopped peeled apple (2 apples)

Use “1/4 cup” if an ingredient is used all at once; “4 tablespoons” only if amount is divided in method (for instance, if the method calls for sprinkling 1 tablespoon of almonds on each serving).

Method

For each cooking step, specify size of pan or bowl (small, medium, or large), kind of pan, level of heat, and both cooking time and physical-doneness sign or readiness cue:

Heat the oil in a large sauté pan over medium heat. Cook the onion for 5 minutes, until translucent.

When method includes both information on time and a cue (which is recommended), consider whether the time or the cue will be more helpful to the cook. Since timing can vary, you can put the cue first:

... until all of the water is absorbed, about 10 minutes.

Or you can put the time first:

... for 10 minutes, until all of the water is absorbed.

Use a comma between the two parts. Generally, don’t use “or” after the comma, since the doneness cue is more critical than the amount of time.

Be descriptive. Use a phrase like “cook over medium heat to reduce by one half” instead of just “reduce.” Use cues to indicate what a mixture or preparation should look like.

Specify utensils when necessary:

Using a slotted spoon, transfer the potatoes to paper towels to drain.

When specifying pans, utensils, or other equipment, avoid giving too many options. Simply list whatever you think the best option would be. Keep it relatively generic, unless a specialized item is truly necessary:

Heat a griddle over medium heat.

Combine all of the ingredients in a medium saucepan.

When possible, give an alternate technique for recipes using equipment that people may not have, such as food mills, food processors, heavy-duty mixers, parchment paper, instant-read thermometers (give a second readiness test), deep fryers, etc. For example, give instructions for making dough both with a food processor and by hand.

When adding and stirring in new ingredients, you can cover both with the wording “Stir in”:

Stir in the tofu.

When calling for optional ingredients in the method, no need to say “if using.”

When writing “Combine all of the ingredients,” consider whether it works better to first combine dry ingredients, then add and stir in wet ingredients, and so on. However, if it’s genuinely fine to just combine all of the ingredients in a bowl or pot then stir it up, it’s okay to call for doing it that way.

Use a paragraph break between major steps:

Soak the almonds overnight.

The next morning, drain and rinse the almonds, discarding the soaking water.

When giving instructions in the method for ingredient heads (“Ginger-Lemon Dressing”), begin with, for example, “To make the dressing:”, followed by a sentence beginning with a capital letter.

Give preheating instructions in the method in the logical place, that is, at the beginning of the method or about 20 minutes before something is baked. Give specific preheating instructions for long-term recipes like bread or marinated meats:

Preheat the oven at least 25 minutes before baking.

Cover pan preparation in the same step as preheating the oven:

Preheat the oven to 350°F. Grease a loaf pan.

Use “place” for precise placement, “put” for casual placement:

Place the fillets on warm serving plates.

Put the marinade in jar.

Use “drain” when you want to save the solids only and “strain” when you want to save the liquid (and perhaps the solids as well); note whether the strained liquid or drained solids should be reserved for later use or discarded.

In the method, don’t specify type of oil, flour, etc., unless the ingredients list contains multiple types of oil, flour, or whatever. However, do specify type when something is used as a garnish (especially oil, since “garnish with the oil” doesn’t sound very appealing).

When an alternate ingredient is listed, you need not refer to it in the method unless there is an alternate preparation or for particular emphasis. For example, ingredients: “4 tablespoons butter or margarine” and in method: “Melt the butter.”

Do list all ingredients when used; for example, list each spice rather than saying “the spices.” The one exception would be those cases where every single ingredient is combined at the same time. In a few cases, it’s acceptable to say “Add the remaining ingredients,” but only if there aren’t any complications or exceptions.

Fractional amounts are written out in the method since they are not an actual measurement.

Add two-thirds of the whipped cream.

Provide info on storage and how long things keep only for things like stock or condiments; assume other dishes will be eaten after they’re cooked.

It’s fine to offer menu suggestions (about what to serve alongside), but since these items aren’t in the ingredients list, put that information in headnotes, rather than in the method.

Yield

If possible, recipes should yield 4 to 6 servings, unless it makes more sense to call for a different yield.

Use a fairly consistent format for yields.

Don’t use “about” with a range.

Don’t use a period at the end.

Makes 4 servings

Makes about 4 servings

Makes 4 to 6 servings

Makes about 2 cups

Makes about 2 cups; serves 4

Word List

°F

A

agave nectar (not agave or agave syrup)

airtight

al dente (not italic)

alfresco

aluminum foil (first mention; foil thereafter)

aniseed

Asian markets and Asian food, not Oriental

adzuki

B

baking sheet, not cookie sheet

barbecue

béchamel

bell peppers, not sweet peppers; specify “seeded, deribbed,” and however they are cut up

Bibb lettuce

bite-size

bread crumbs

Brussels sprouts

butter: specify salted or unsalted when important; specify cold or at room temperature, when important

C

cayenne pepper

cannellini (bean)

chili: when it’s a powder or a sauce; chile when you mean the plant. Don’t use “chili pepper.” Plural of chili is chilies; plural of chile is chiles.

celery stalk

cheddar cheese

cheese: Cap cheeses named after a place and brand names.

chickpea

Chinese five-spice powder

cinnamon stick

coleslaw

confectioners’ sugar (or powdered sugar)

cornmeal

crème brûlée

crème fraîche

cremini (s and p)

crêpes

D

deep-fry, deep-frying, deep-fried, deep fryer

Dutch oven

E

edamame

entrée

extra-virgin olive oil

F

farmers market

farro

fillet (for fish); filet mignon

flaxseed, flaxseeds

flour: specify kind (whole-wheat, all-purpose; unbleached all-purpose preferred for

baking)

French fries (n)

frisée

G

ginger: specify fresh or ground

green onions: specify white part only or both white and green parts

greens: baby greens in handfuls and/or ounces; “4 handfuls (4 ounces) mixed baby greens”

Gruyère

H

half-and-half

heatproof

heavy (whipping) cream

herbs: specify fresh or dried; specify fresh leaves and sprigs

homemade

K

kirsch

L

Latino: refers to foods, people, etc., from Latin America and Mexico; Hispanic refers to people or foods, etc. from Spain or of primarily Spanish origin

lemon juice: specify fresh

lime juice: specify fresh

low-fat: if it’s an adjective preceding the noun; otherwise low fat

M

mâche

meat loaf

medium heat, not moderate

medium pan, etc., not medium-size

milk shake

minced for small amounts of garlic, ginger, jalapeño, etc.; finely chopped for larger

amounts of other ingredients

mixed-greens salad

Monterey Jack

N

napa cabbage

nonfat

nonreactive (or nonaluminum)

nonstick

nuts: give measurements in cups, with ounces in parens, for amounts of 1/2 cup and over; give amount for nuts before chopping or grinding

O

oil: specify kind

ovenproof

P

panfry, panfrying

parchment paper (give an alternative, such as aluminum foil, waxed paper, or

greasing pan)

Parmesan cheese; Parmigiano-Reggiano

parsley: specify flat-leaf when important

pecorino romano cheese

pepper: assumed black, specify white

peppercorns (don’t say whole; black assumed)

pimientos (note the second “i”)

pinch of salt (Pinch capped in ingredients list if it’s the first word)

plain gelatin

plum tomatoes

poppy seeds

portobello (s), portobellos (p)

pot holder

purée

R

red pepper flakes

romaine lettuce

rice: specify long-grain white, etc.

S

saffron threads

sauté, sautéed, sautéing

sauté pan

sesame oil: specify Asian if this is the kind wanted

shiitake mushrooms

spices: specify ground

springform pan

star anise pods

star fruit

stir-fry, stir-fries (n)

stir-fry, stir-fried, stir-fries, stir-frying (v)

stockpot

sun-dried

Swiss chard

T

Tabasco sauce

taste buds

turmeric

U

United States (noun); U.S. (adj)

V

vanilla extract

vegetable-oil cooking spray

vinegar: specify kind

W

whole-wheat flour

whole-grain mustard

wines: cap wines that are named after a place

wonton(s)