cookbook writing

If You Just Need a Meatloaf Recipe Will Any Old Cookbook Do?

October 21, 2010 By Nancy Baggett 14 Comments

Even though it’s my birthday, I’m feeling a bit peevish. I’m huffy over the opening line of a just-published Time article ostensibly written to review the fall ...

Tips for Writing a Cookbook—Make Recipe Intros Tasty

September 15, 2010 By Nancy Baggett 10 Comments

Drizzling icing over a cake. I'm not the first cookbook author (and won't be the ...

Introducing the Recipe—Three Big Do’s & Don’ts

July 14, 2010 By Nancy Baggett 15 Comments

I’m convinced that all recipes should have introductions, or as cookbook editors call them, “recipe headnotes.” I just finished 200 headnotes for my next book, ...

Welcome to KitchenLane! It’s a comfortable place where I create, thoroughly test, and photograph recipes for my cookbooks and blog. All my recipes are original, not adaptations from others. I trained as a pastry chef, so many offerings are desserts and baked goods. Some are also healthful, savory dishes I contribute to healthy eating publications. My recipes are always free of artificial dyes, flavorings, and other iffy additives, which I won’t serve my family—or you! Instead, dishes feature naturally flavorful, colorful ingredients including fresh herbs, berries, edible flowers, and fruits, many from my own suburban garden or local farmers’ markets. Since lots of readers aspire to write cookbooks, I also blog on recipe writing and editing and other helpful publishing how-to info accumulated while authoring nearly 20 well-received cookbooks over many years.