The Art Of Writing Recipes
I have this friend. She's become
a very good friend. We spend a fair bit of time together on an internet
messaging service. She's a hell of a writer, but her niche in the world
of internet developing is recipes. She does extremely well at it. So,
guess what? You guessed it. Build it (a recipe site) and they will come,
she said. So I built it. Click
here if you don't believe me. And yes, they came.
I've always had a fascination and flare with pasta. I have three
commissioned food guides in my portfolio from years ago and lots of
years of developing "economical" and new ways of doing pasta.
My family, I think, is glad I've got the new site. It means I might
actually get enough with pasta and turn to something else for them.
Pasta is probably one of the most versatile foods around. One of my main
cooking interests, aside from baking bread, so I opened a site for
pasta. What a cool and interesting change for me! I'm enjoying it
thoroughly. I had no idea recipes, cooking and recipe collections was so
enormous a market on the web. Figures - sex and food. Makes all the
sense in the world. They have a great deal in common. Both
"satisfy" a need and desire. Both use words like
"breast" and "thigh". "Juicy" and
"tender". The possibilities are endless. But unless you're
going into the "Recipes for Great Sex" or "Great Pasta
Sauciness" you really don't need those associations. It's a good
possibility that the use of some very suggestive words might actually
attract a recipe crowd (perverts in every port) but you're better off
keeping the niches seperated.
I learned quickly that there were just some words and phrases a recipe
developer could not use. For example, "turkey neck" is not a
good description to use in any recipe or cooking article if you're
dealing with low fat and healthy information. Your average reader is
between 28 and 60, majority female. They don't want to hear about turkey
necks. This target audience wants to see things like "slender, lean
cuts of chicken, plump and tender breast and wrinkle-free skin on apples
and grapes. No raisens, prunes, aged cheese, overripe, plucked, deboned,
cored, strained, battered, classic or crispy.
They do want to see words like - tender, juicy, perky, rounded, blemish
free, peel, choice, perfect, succulent, saucy, tantalizing, tempting, or
young.
Now sports enthusiasts on the other hand respond to words like -
extreme, free-range, open range, beer basted and ball (cheeseball,
meatball, etc)
I've had fun transcribing the (bushels) of recipes I've collected from
mostly family and those I've developed myself. I think I'm going to
enjoy this new topic. I'm so used to writing in either book or article
format, that recipe writing is incredibly easy. No beginning or middle
or end. A list of ingredients and instructions. Of course you have to
promo or blurb it too, which is where the words we discussed earlier
come from. But the maintenance side of Recipe Moguling is the posting.
How wonderfully simple and fun does it get?
There are a ton of places to promo your work. The recipe lists are
mmmmmmaaarrrrvelous...simply marvelous for interacting with other recipe
addicts. They post, you post, it's give and take. These folks are
adventurous and willing to try out just about anything. Foolish
mortals.....HAHAHA. That's like volunteering to teach student drivers.
Recipes and cooking info are going to become very comfortable areas for
me to explore on the web. The scope is astounding. The items short sweet
and to the point. And the affiliates are killer. Besides, I love to
cook. So this could be a bunch of fun. I know my family wishes I'd
chosen a subject other than pasta. They gave me their resignations at
dinner. No more experimenting on them. I served up fresh linguine and my
secret sauce and told them they had 24 hours to find their replacements.
-------------------------------------------------------
Copyright 2001 - Satiric
Quill
|
