The key to writing recipes is to take ownership of them.

“It’s your recipe, it’s the way you like it, and that’s how you should present it,” Dianne Jacob says. “You do have to think about who is your target audience and how much time [they are] willing to put into this.”

Jacob, who teaches and coaches food writers, is author of Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More. Now in its fourth edition, Will Write for Food has won three international and national awards. She co-authored two cookbooks: Grilled Pizzas and Piadinas and The United States of Pizza.

One more thing.

“A lot of people are obsessed with describing food; they want to use an endless number of adjectives,” Jacob said. “That really doesn’t add anything to your writing.  It’s better to tell a story and explain the food that way.”

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On this episode of Taste Buds with Deb, I speak with Dianne Jacob, author of Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More. Jacob talks about the origins of her love of food, how it relates to her identity, and her take on how cooking, eating and food writing have changed. She also shares cooking and recipe-writing tips, including how using salt relates to both.

Read the full article about June Hersh, listen to the podcast, and get the recipe.