Chefs Write On

Forty million cookbooks are sold every year in the United States: most of them have a shelf life somewhere between milk and yogurt. Nevertheless, many otherwise sensible chefs have the quaint idea they could easily write a cookbook if only they had the time. Sadly, having possession of a collection of recipes is not sufficient reason to think they could be turned into a marketable cookbook; there is a craft to writing as well as an art. It has been suggested that if you really want a cookbook, it is far easier and faster to go out and buy one. Cheaper, too.