Cookbook Style Sheet & Recipe Format

Directions I provided for a cookbook linked to a group author collection. The headnotes are designed to get the reader interested in my story in the collection.

Below the recipe are the notations and styles I asked the authors to use.  For example, the title is in boldface and gives the author’s name and name of the story.  The headnotes are italicized.  The serving amount follows the headnotes.  Double space between parts of the recipe.


Blue Cheese Ball, from Destination Wedding, by Rebecca York.

Victor Zasov has kidnapped Camille Norland and taken her to his private island in the Caribbean.  Although  her bodyguard, Nick Cassidy, was not on duty at the time, he feels responsible and is desperate to rescue Camille.  Now that she’s in danger, he silently admits he’s fallen in love with her.  Meanwhile, Zasov is planning a lavish wedding reception.  This delicious but easy- to-make cheese ball is one of the appetizers.  By the way, the blue cheese flavor is mild, which makes the dish a good choice for your own entertaining.  And you can make it several days before needed, if you like.  

              Makes 12 servings

1 8-oz tub whipped cream cheese

1/3 cup crumbled blue cheese

1 medium stalk celery, finely diced

1/2 cup finely chopped pecans, divided

Dash garlic powder

1 tsp instant minced onions

1/8 tsp salt

     1. In a medium bowl, combine the cheeses, celery, half the pecans, garlic powder, onion, and salt. Stir with a fork to mix well.

     2. With fingers, mold into a ball. Coat the ball with the remaining pecans.  Cover with plastic wrap, and refrigerate 1 or 2 hours or up to 48 hours in advance.  Serve with crackers.  Cheese ball will keep in the refrigerator for up to a week.


Boldface the title of the recipe and the title of the book

Italicize the headnotes.  Leave a space between the parts of the recipe as shown above. 

Use the following notations:

Tbsp (as in 3 Tbsp olive oil)

tsp (as in 1 tsp dried thyme leaves)

1/2 cup (try to keep your word processor from translating this into ½.  (I did it by leaving a space after the 1, then backing up)

1 14.5-oz can tomato sauce

Or you could have 1 cup tomato sauce

1 tsp Italian dried herb seasoning

(make sure you specify dried or ground herbs, since the intensity will be very different.)

1/3 cup bottled salsa (bottled because fresh is different)

Freshly ground black pepper (note the capital letter when there’s no amount at the beginning

2 to 3 drops hot pepper sauce (try not to use brand names)

Salt to taste (if you don’t want to give an amount)