An editor once handed me a cookbook they were publishing…in the process of printing…and because it was a “French” cookbook written by an American he wanted my opinion. I immediately saw a lot wrong with it from a French cuisine point of view but to be sure I let a room full of French people read through it. Confirmed all of my criticism. I never told the editor/publisher for fear I’d be put on his black list… should I have? Anyway, I always suggest people go to Amazon and read the comments to a cookbook to get a good idea if the book is good or bad, what people who actually make the recipes say. As you said, a cookbook is a flop if the recipes don’t work or aren’t comprehensible.
Good story. Well, as an editor, yes, I would want your opinion. They should have paid you for it. You did a lot of work on their behalf.
Yes, Amazon reviews can be telling, but also infuriating if it's for your own book. I remember when a Midwestern dentist (I Googled him because I was so mad) wrote that my book was "worthless" or something like that. It took me a few days to recover.
Great post, as usual, Dianne. I've thought a lot about cookbook criticism. I wish there were more honest, detailed criticism of cookbooks. I mentioned this in my recent newsletter, too. Some cookbooks are more or less objectively bad: clearly un-tested and under-edited recipes, especially some that are "written" by celebrity chefs. (I have one with a recipe that has vanilla in the title but no vanilla in the recipe, for example. And the book contains many such recipes.) I'd also appreciate reading more nuanced reviews of cookbooks that are more than just instructions. I want to know that cookbooks are a good cover-to-cover read, which ones excite/challenge/illuminate something in the reader. If I just need a recipe, I'll Google it. I want to read a cookbook.
Thank you Martin. I'll have to go see what you wrote.
Maybe you could review cookbooks in your newsletter, Martin? You seem to know what you want. But maybe no one wants a full newsletter that explores only one cookbook in depth.
But who determines what makes a cookbook good or bad? Is it the intricate recipes, the stunning food photography, or the engaging writing style that ultimately decides its fate? The truth is, the answer is far more complex than a simple thumbs up or thumbs down.
Authors, food writers, and columnists alike find themselves walking a precarious tightrope when it comes to critiquing cookbooks. While constructive criticism can provide valuable feedback for improvement, overly harsh reviews can have dire consequences. Editors and publishers may shy away from working with those who are known for tearing apart cookbooks.
Good points, Majed. the answer is that often, consumers decide. If a book sells enough copies, it will stay in print. I guess food historians can also decide, even when a book doesn't sell well and goes out of print. Also, it can win awards. Not sure if people pay attention to that. This is all on top of the criteria you describe.
As for critiquing, you are right -- it is precarious. That's why I wrote that I am not as forthright as I was as a restaurant reviewer. It's a small field and I am embedded in it. It probably would be better if I didn't know any cookbook authors! LOL. Also hardly anyone tears apart a cookbook. Reviews are supposed to be nuanced. That would be extreme.
This really struck a chord with me too and reminds me of something I just read in Small Fires by Rebecca May Johnson where she compares recipe writing to translating the Odyssey and questions why recipes aren't considered as epic: "The recipe is the most epic text that does not have reams of scholarship devoted to it. It is epic and yet is at the scale of a hand, a spoon, a nose. The recipe is an epic with infinite potential translators."
Hah! I read that book too and loved it. As an editor, however, I can't help notice that she says "epic" a lot in this quote. Someone could probably write a whole book about the "infinite potential translators" of a recipe. Or just read the comments in NY Times Cooking.
I honestly wouldn’t know about any of this industry news without you! So focused and in a silo (of proposal writing ) so I’m grateful to always come here as a touch base.
Im definitely NOT all over the internet these days. Deep in parenting, travel and proposal (all of which feels more alive than screens for me in this seasonal) so I’m probably the last to hear. Anyway, grateful for the news even if it’s old news.
An editor once handed me a cookbook they were publishing…in the process of printing…and because it was a “French” cookbook written by an American he wanted my opinion. I immediately saw a lot wrong with it from a French cuisine point of view but to be sure I let a room full of French people read through it. Confirmed all of my criticism. I never told the editor/publisher for fear I’d be put on his black list… should I have? Anyway, I always suggest people go to Amazon and read the comments to a cookbook to get a good idea if the book is good or bad, what people who actually make the recipes say. As you said, a cookbook is a flop if the recipes don’t work or aren’t comprehensible.
Hi Jamie! So good to hear from you.
Good story. Well, as an editor, yes, I would want your opinion. They should have paid you for it. You did a lot of work on their behalf.
Yes, Amazon reviews can be telling, but also infuriating if it's for your own book. I remember when a Midwestern dentist (I Googled him because I was so mad) wrote that my book was "worthless" or something like that. It took me a few days to recover.
Also authors can manipulate reviews. I wrote about it on my blog 11 years ago! https://diannej.com/2013/manipulating-book-reviews-on-amazon-should-you/
Great post, as usual, Dianne. I've thought a lot about cookbook criticism. I wish there were more honest, detailed criticism of cookbooks. I mentioned this in my recent newsletter, too. Some cookbooks are more or less objectively bad: clearly un-tested and under-edited recipes, especially some that are "written" by celebrity chefs. (I have one with a recipe that has vanilla in the title but no vanilla in the recipe, for example. And the book contains many such recipes.) I'd also appreciate reading more nuanced reviews of cookbooks that are more than just instructions. I want to know that cookbooks are a good cover-to-cover read, which ones excite/challenge/illuminate something in the reader. If I just need a recipe, I'll Google it. I want to read a cookbook.
Thank you Martin. I'll have to go see what you wrote.
Maybe you could review cookbooks in your newsletter, Martin? You seem to know what you want. But maybe no one wants a full newsletter that explores only one cookbook in depth.
This issue of not much critiquing isn't new. I wrote about it on my blog 14 years ago! https://diannej.com/2010/now-thats-how-to-write-a-review/
But who determines what makes a cookbook good or bad? Is it the intricate recipes, the stunning food photography, or the engaging writing style that ultimately decides its fate? The truth is, the answer is far more complex than a simple thumbs up or thumbs down.
Authors, food writers, and columnists alike find themselves walking a precarious tightrope when it comes to critiquing cookbooks. While constructive criticism can provide valuable feedback for improvement, overly harsh reviews can have dire consequences. Editors and publishers may shy away from working with those who are known for tearing apart cookbooks.
Good points, Majed. the answer is that often, consumers decide. If a book sells enough copies, it will stay in print. I guess food historians can also decide, even when a book doesn't sell well and goes out of print. Also, it can win awards. Not sure if people pay attention to that. This is all on top of the criteria you describe.
As for critiquing, you are right -- it is precarious. That's why I wrote that I am not as forthright as I was as a restaurant reviewer. It's a small field and I am embedded in it. It probably would be better if I didn't know any cookbook authors! LOL. Also hardly anyone tears apart a cookbook. Reviews are supposed to be nuanced. That would be extreme.
Thanks for the shout out, Dianne! Looking forward to diving into many of the links you shared.
This really struck a chord with me too and reminds me of something I just read in Small Fires by Rebecca May Johnson where she compares recipe writing to translating the Odyssey and questions why recipes aren't considered as epic: "The recipe is the most epic text that does not have reams of scholarship devoted to it. It is epic and yet is at the scale of a hand, a spoon, a nose. The recipe is an epic with infinite potential translators."
Hah! I read that book too and loved it. As an editor, however, I can't help notice that she says "epic" a lot in this quote. Someone could probably write a whole book about the "infinite potential translators" of a recipe. Or just read the comments in NY Times Cooking.
Ha, indeed!
Loved the podcast Lebovitz did with Deb Perelman; these two are pioneers (along with you). Looking forward to perusing the "best cookbooks" links.
I honestly wouldn’t know about any of this industry news without you! So focused and in a silo (of proposal writing ) so I’m grateful to always come here as a touch base.
Hah! That’s funny to me because it was all over the internet and I felt so late to the game! Best of luck with the proposal writing.
Im definitely NOT all over the internet these days. Deep in parenting, travel and proposal (all of which feels more alive than screens for me in this seasonal) so I’m probably the last to hear. Anyway, grateful for the news even if it’s old news.