Recipe Writing
Where
Renowned author Kathleen Flinn gives this recipe writing primer with tips on how professional food writers develop recipes, the importance of a finely articulated ingredient list, common mistakes, copyright issues, and more. Measure twice, pour once.
Kathleen Flinn
Kathleen Flinn is the author of The Kitchen Counter Cooking School (2011) and The Sharper Your Knife, the Less You Cry (2007), both published by Viking/Penguin. Her forthcoming book, a childhood memoir with recipes titled Burnt Toast Makes You Sing Good, is slated for publication by Viking/Penguin in April 2014. A writer for more than 20 years, her work has appeared in more than three dozen publications worldwide. She serves on the board of directors for the International Association of Culinary Professionals and divides her time between Seattle and Anna Maria Island, Fla., with her husband and trusty rescue dog.
