ONE-NIGHT VIRTUAL CLASS
How to Write the Perfect Recipe with Renee Schettler
Thursday, October 29th from 8:45 p.m. to 11:15 p.m. EDT
Fee $85.00

Think back to the last time you made a recipe. Whether it was your own creation, copied from a cookbook, clipped from a magazine, downloaded from a blog, or hastily scribbled on the back of an envelope, chances are you jotted down a few notes for next time. Maybe you tweaked the timing, swapped in an alternative ingredient, included an important visual cue, or suggested a particularly inspired wine pairing or side dish. Whatever you did, it was an attempt to ensure that you—or anyone you chose to share the recipe with—would experience the recipe in its fullest potential. It was also your first step to becoming a savvy recipe writer.

What this class will do for you Capturing your culinary prowess is part science, part art. In this interactive class, you’ll learn simple strategies for writing flawless recipes, including how to:

• Tailor the wording and level of detail to suit your voice and sense of style
• Edit your recipes with an objective eye
• Test your recipes and their wording for accuracy
• Anticipate readers’ questions and address them before they’re asked
• Write practical and inspirational head notes, captions, tips, and sidebars
• Learn copyright-related matters
• Avoid a multitude of small but significant gaffes common to even experienced recipe writers

The class will consist of a lecture, including insights from numerous accomplished cookbook authors, and an extensive Q&A. Handouts include resources to consult for style guidelines and additional guidance.

Why this class is right for you Whether your recipes are destined for a cookbook proposal, a magazine article, a blog, or your Facebook page, the fundamentals of creating and editing them remains the same. The fastest and easiest ways of learning the basics is through the hard-won knowledge shared in this class. There are no prerequisites for the class, aside from being able to measure ingredients and tell time, although careful attention to detail is a definite asset.

How this class works You don’t even have to leave home. On Thursday, October 29th at 8:45 p.m. EDT/5:45 p.m. PST, we’ll convene by telephone for a 2 1/2-hour conference call that will comprise both lecture and discussion. A private podcast of this class, available only to participants, will be posted online for one month at no additional cost.

Who the instructor is Renee Schettler spent a large part of the past decade selecting, poring over, editing, and perfecting every recipe that appeared in national publications—more than 2000 recipes total. As Assistant Editor of The Washington Post Food section, Food Editor at Real Simple, and Deputy Editor at Martha Stewart Living, Renee created new recipe style guidelines designed to enhance reader comprehension, evaluated which recipes were worthy of publication, and captured her own culinary creations in words. She also authored and organized the recipe selecting, testing, and editing for Real Simple’s first cookbook, Meals Made Easy. Her work has been featured in The Best American Recipes cookbook series and she served as a judge for the 2009 James Beard Foundation Cookbook Awards. She’s currently a freelance writer and recipe developer and editor who can size up the potential of a recipe in a single glance. To understand what Renee has done for other writers, read this telling post by Ed Bruske.

If you have any questions, please contact us at enroll@leitesculinaria.com.

This class is closed.

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