Vocation: Professional-grade Recipe Development

It takes more than being a great cook to develop recipes other people can reproduce. The art comes first, of course: recipe development begins with the appealing combination of ingredients handled in just right way that results in a dish readers will love. Then the science kicks in: measuring, timing, and proceeding in a logical sequence that makes the recipe accessible and reliable. Join Alison Lewis, Marge Perry, and Katie Webster to learn what it takes to turn great food into recipes that will land you happy readers, and maybe even interested editors!

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