Recipes are everywhere, but what makes a great one? Whether for publication or personal use, the best recipes are creative, informative and articulate. This class, a soup-to-nuts exploration of recipe-writing rules and resources, covers everything from inspiration to style, from titles to measurements, and from copyright law to recipe testing. Terese Allen has written scores of food-focused articles and books, including the award-winning cookbooks, The Flavor of Wisconsin and The Flavor of Wisconsin for Kids. She is a columnist for Edible Madison and Edible Door magazines, and is a co-founder and long-time leader of the Culinary History Enthusiasts of Wisconsin (CHEW).
- Starting Thursday, February 1st, 2018, repeats every month on the 2nd Thursday until Thursday, June 14, 2018 @ 6:00 pm – 8:00 pm