"Forty million cookbooks are sold every year in the United States: Most have a shelf life somewhere between milk and yogurt. Nevertheless, many otherwise sensible chefs have the quaint idea they could easily write a cookbook. Sadly, having possession of a collection of recipes is not a sufficient reason to think one could turn them into a marketable cookbook; there is a craft to writing as well as an art."
--Irena Chalmers, "Chefs with the 'write' stuff,"
"The Last Word," November/December 2009, Chef Magazine

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