163: Before the Recipes: Cookbook Introductions and Front Matter
To kick off Season 9 Molly, Andrea, Kate and Kristin discuss e-cookbooks vs physical editions before diving into front matter; all of the sections of a cookbook that come before the recipes. They talk about the purpose, process and planning that goes into the preface, prologue, forward, introduction and pantry section and ask whether these are even necessary. Each of them talk about their own experiences and approach to front matter as well as the unique ways other books have utilized these sections. They speak about the differences between the sections, their frustrations and rejections, how front matter has evolved and the importance of being creative and (sometimes) going rogue to keep readers interested and not intimidated to dive into the rest of the book.
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Show Notes
To kick off Season 9 Molly, Andrea, Kate and Kristin discuss e-cookbooks vs physical editions before diving into front matter; all of the sections of a cookbook that come before the recipes. They talk about the purpose, process and planning that goes into the preface, prologue, forward, introduction and pantry section and ask whether these are even necessary. Each of them talk about their own experiences and approach to front matter as well as the unique ways other books have utilized these sections. They speak about the differences between the sections, their frustrations and rejections, how front matter has evolved and the importance of being creative and (sometimes) going rogue to keep readers interested and not intimidated to dive into the rest of the book.
Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea Nguyen
Editor: Abby Cerquitella
Mentions
Why the Cookbook Endures by Shaan Merchant in Taste
Episode 28: All About Recipe Headnotes
Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the show
- Classic Indian Cooking, by Julie Sahni
- Rice is Life, by Caryl Levine, Ken Lee, Kristin Donnelly
- Down South + East by Ron Hsu
- Something from Nothing by Alison Roman
- Chop Chop by Ozoz
- All About Roasting by Molly Stevens
- All About Braising by Molly Stevens
- Sunday Suppers at Lucques by Suzanne Goin
- Ghana to the World by Eric Adjepong, Korsha Wilson