All forms of publishing need careful proofreading
An often overlooked genre of self-publishing is cookery books and ebooks and recipe and food blogs.
Seeing as though publishing a cooking or more correctly, a cookery book before the advent of self-publishing required getting an agent and publisher, these books and their accompanying blogs fall fairly and squarely into today’s self-publishing market.
Recipe sites on the Internet are probably among the most numerous of any single topic, and cookery books now abound in ebook form on Kindle, which are normally promoted for sale from the author’s recipe or food blog.
They mostly follow a similar pattern with a backstory about the recipe, multiple images using excellent photography, which is, of course, the key to success for all food-related sites and books, and most importantly, the recipe.
Poor, or no proofreading
But oh dear, when it comes to the nitty-gritty, the recipe, many fail abysmally because of poor writing skills, grammatical errors, and often clearly, no time at all given to proofreading. I am not saying that these bloggers need to use a proofreading service, but paying a little extra care and attention to the text would make such a difference.
Even just a quick check with a free online grammar checker such as Grammarly would only take a few minutes.
I am a lover of cooking, as is my wife, and we often email recipes to each other that we have discovered. But when it comes to reproducing these recipes in the kitchen, disappointment and unpleasant surprises can be in store.
While I can’t say scientifically, I would estimate that 20-25% of the recipes that we have used over the years from the Internet have suffered from poor editing and proofreading and contained at least one of the following basic errors.
The ingredients don’t match the method.
After preparing all the ingredients, it’s not a pleasant surprise to find out, when you have almost finished cooking the dish that some of the ingredients don’t rate a mention in the method.
So okay, I have half a cup of finely chopped shallots and a quarter of a cup of Japanese soy sauce ready, but what do I do with them now? When do I add them?
Right, they probably should have been added back at the beginning with the minced ginger, I guess. Too late now.
There are also recipes that fail on basic grammar mistakes in the ingredient list such as, ‘1 tomatoes’ or ‘3 apple’. An immediate source of confusion.
Or worse still, once you have all the ingredients ready and have started cooking, a new and totally surprising ingredient suddenly pops up in the method that failed to get a mention in the list of ingredients.
Yeah, right, like where am I going to find anchovy fillets at this time of the night? So my dish is ruined. Thanks for forgetting to include them in the ingredient list, and for not proofreading your recipe.
All that needs to be done is to read the recipe text carefully and slowly, line by line and sentence by sentence. There’s no need to use proofreading or editing services to check that all the ingredients that are mentioned in the method are in the ingredients list.
How much do I need?
Another proofreading faux pas is when it comes to quantity, and far from uniform abbreviations.
If one can’t abbreviate correctly, use the full word. 1/4 tbls or tbl or tbs of salt is pretty nasty on the palette when it should have read 1/4 tspn or tsp.
In a few recipes I have read, these abbreviations are sometimes inconsistent within the ingredient list. Very confusing.
Why not write teaspoon? Or tablespoon, if your recipe really calls for that much salt, or you aren’t sure about how to check for standard cooking abbreviations. A pinch perhaps? A quarter of a tablespoon of salt in pancakes? Yuck!
Then there are important instructions such as cooking time.
Every traditionally published cookery book was put through the hoops before being published, by having the recipes cooked and tested from the manuscript. If one didn’t work, edits and amendments were made.
So, using only a memory of how long your grandmother cooked her Irish Stew for is not accurate enough, as perhaps she used a wood fire, and we have electricity, gas and microwave ovens now.
The stated temperature and cooking time in a recipe should not be based on memory, guesswork and approximation.
How many self-publishing cooks and chefs test their recipes after they have written them?
From my experience, quite a number could not have done so. Testing a written recipe is very similar to proofreading in fact.
It’s also easy to do, and a very good check of the accuracy of the written recipe.
Even better, get someone else to try it to see if the recipe works for them. And if this is not practical to arrange, find someone to proofread the recipe for you, and set aside a half an hour to proofread the recipe yourself.
It would be so much kinder to readers who are trying to follow your recipes if the ingredients and method matched up.
But hey yes, the photos are really nice.