Edited by Alexandra Nickerson, Fred Leise, and Terri Hudoba
- As Julia Child said in The Way to Cook, “A reference or teaching book is only as good as its index.” Indeed, readers and users of culinary books and cookbooks have long known the value of a good index - whether for locating a certain recipe, searching for ideas on how to use specific ingredients, or planning menus for special events. Here, at last, is a book designed with the unique needs of cookbook indexers in mind.
- The 13 chapters in Indexing Specialties: Cookbooks discuss the importance of subject matter expertise, analyze the indexing needs of cookbook users, offer practical advice on writing quality indexes, review notable published indexes, and recommend other helpful sources. Also included is an Introduction by editor Alexandra Nickerson, who has been indexing cookbooks for over 30 years and whose vision made this book possible.
Ebook Editions are available.
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