"I don't buy a cookbook unless it has a photo of every recipe," a friend declared. She makes an interesting -- and unrealistic -- point. In this tough economy, most publishers cannot afford to include a photo of every recipe. Still, the photos that are included should make your mouth water.
Cookbook design can make or break a sale, but ease of use is the most important feature. I love cookbooks and, despite the 100 or so that are on my shelves, I continue to buy more. In fact, I read cookbooks like some people read novels. Before I buy another book I check these features.
1. Categories. Scan the contents page to see how the book is organized. Some publishers are lumping recipes into groups, such as appetizers, soups, and breads, to cut printing costs. You may prefer different categories.
2. Efficient index. Does the index have clear headings and subheadings? There is a difference between a "soups" heading, with subheadings like chicken noodle, and wild rice and a title heading such as "Polish Wild Mushroom Soup." Finding recipes is harder if the book is mainly indexed by title.
3. Clear directions. Newer cookbooks are numbering directions in sequence, a helpful feature for inexperienced and experienced cooks. Read a few recipes to see if the sequencing makes sense.
4. Clear language. Older cookbooks, available at garage, rummage, and estate sales, may call for cream, without specifying heavy, whipping, or half and half. The lack of specific language can turn a promising recipe into a failure.
5. Binding. A hardcover binding may not lay as flat as a perfect (adhesive) binding, the kind used for paperbacks. You may prefer a spiral binding (wire or plastic) that lays flat.
6. Size. If you do not have much storage space or work in a galley kitchen, you may prefer smaller book. The shipping cost of a smaller book will also be cheaper.
7. Price. Publishing costs are shooting up and you will have to decide how much you are willing to spend. A book filled with mouth-watering recipes may be worth the cover price.
8. Unique recipes. If I see recipes I already have I do not buy the book. Instead, I look for unusual food combinations and new techniques. Do not spend your money on a book that lacks originality.
9. Stories. You can get free recipes from the Internet, so why should you buy a cookbook? First, Internet recipes may not have been tested, a fact I found out the hard way. Second, many books contain stories about the recipes that make the book unique. "Monet's Table: The Cooking Journals of Claude Monet" with text by Claire Joyes and photos by Jean-Bernard Naudin is a good example. You not only get stories behind the recipes, you get glimpses of Monet's handwritten journals.
10. A reliable author. Food Network authors are established, reliable chefs. Other authors, restaurant and cooking magazine chefs, are also reliable. A book by a reliable author hypes your chances of cooking success.
Copyright 2010 by Harriet Hodgson
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