A complete fill-in cookbook manuscript and the numbers behind it: the 11-line recipe block, USDA safe minimum internal temperatures, the nine US major food allergens, US/metric/UK/Australian conversions, pan swaps computed by area, scaling math, a three-pass test protocol with the tester forms, cost per serving, photo and file-size discipline, and the royalty break-even formula that tells you when a photo-heavy cookbook earns more on a 35% tier than a 70% one. 14 chapters. Chapter 1 is free and complete on its own.
Nobody reads a recipe. They scan it with wet hands, halfway through, looking for the one thing they need next. That is the whole design problem, and it is why most self-published recipe ebooks get refunded. Not because the food was bad. Because a page was missing one of eleven lines, so the cook had to stop and guess, and a cook who guesses blames the book.
So every recipe in your book uses the same eleven lines, in the same order, on every single page. Sameness is not laziness here. Sameness is what turns thirty recipes into a book instead of a folder of blog posts, because after recipe three the reader stops hunting and starts trusting.
Four of the eleven lines are where amateurs lose people. Yield must be a count and a size, because serves 4 means nothing until you say how much a serving is. Time must be split into active and total, because the reader is deciding whether they have tonight for this. Ingredients go in the order you use them, one line each, written as amount, unit, item, prep — with the prep after the comma. And doneness must be a signal the cook can test, not a duration, because their oven is not your oven.
That comma matters more than it looks. One onion, diced is not the same quantity as one diced onion. Two cups flour, sifted means measure then sift. Two cups sifted flour means sift then measure, and it is a different weight in the bowl. Pick the comma form, use it everywhere, and say so on your How to use this book page. That single decision removes a whole category of failed bakes you will otherwise be answering emails about.
Here is one finished recipe written in the block, so you can see the shape before you copy the blank.
TITLE — Sheet-Pan Chicken Thighs with Lemon and Crushed Potatoes
PROMISE — One pan, one oven rack, dinner for four on the table in fifty minutes with about fifteen minutes of actual work.
YIELD — Serves 4 as a main. Makes 8 thighs and about 5 cups of potatoes.
TIME — Active 15 min. Total 50 min.
TAGS — Dairy-free. Gluten-free. One pan. Contains: none of the nine. Cost tier: $$.
EQUIPMENT — One half-sheet pan (about 13 by 18 inches). An instant-read thermometer. Nothing else.
MAKE-AHEAD AND STORAGE — Potatoes can be parboiled and crushed a day ahead, refrigerated covered. Cooked leftovers keep 3 to 4 days refrigerated in an airtight container. Reheat to 165°F (74°C).
INGREDIENTS, for the pan — 1.5 lb (680 g) small waxy potatoes, halved / 2 tbsp olive oil / 1 tsp fine salt.
INGREDIENTS, for the chicken — 8 bone-in, skin-on chicken thighs, about 2.5 lb (1.1 kg) total / 1 tbsp olive oil / 1 tsp fine salt / 1 tsp smoked paprika / 1/2 tsp black pepper, ground / 1 lemon, cut into 8 wedges / 4 garlic cloves, skin on, lightly crushed.
METHOD 1 — Heat the oven to 425°F (220°C), conventional. See the fan-oven note in your front matter.
METHOD 2 — Boil the halved potatoes in well-salted water for 12 minutes, until a knife slides in with no resistance. Drain and leave in the colander for 2 minutes to steam dry.
METHOD 3 — Tip the potatoes onto the sheet pan. Press each one flat with the base of a glass until it splits but holds together. Toss with 2 tbsp oil and 1 tsp salt and push them to the edges of the pan.
METHOD 4 — Pat the thighs completely dry with paper towel. Dry skin is the entire difference between crisp and rubbery. Rub with 1 tbsp oil, then the salt, paprika and pepper.
METHOD 5 — Lay the thighs skin side up in the middle of the pan, not touching. Tuck the lemon wedges and garlic between the potatoes.
METHOD 6 — Roast 35 to 40 minutes without opening the door for the first 25.
DONENESS — The skin is deep brown and tight, the potato edges are dark at the corners, and an instant-read thermometer in the thickest part of a thigh, kept off the bone, reads 165°F (74°C). If the skin is pale but the temperature is there, move the pan to the top rack for 4 more minutes rather than cooking it longer.
NOTES — Boneless skinless thighs work but go to the same 165°F (74°C) in about 25 minutes, so add them 12 minutes after the potatoes. Do not swap in breast here; it dries before the potatoes finish. Doubling this fills two pans, not one — see the scaling chapter, because two pans in one oven bake unevenly unless you swap their positions at the halfway point.
Now the ten-minute proof, and do this before you write recipe two. Take the dish you cook most often, fill the eleven blank lines below, hand the page to someone who has never cooked it, and stand in the corner and say nothing. Every place they stop is a missing line. Every question they ask is a line you wrote for yourself instead of for them. Fix those, and you have your house style for the whole book.
The rest of this book is the part that costs money when it is wrong: who owns a recipe, the nine allergen words, the temperatures that replace cook until done, units that survive another country, pans, scaling, testing, costing, photos, and the royalty arithmetic that decides what you are allowed to charge.
★Full version: 14 chapters, .epub for any reader.
This page is the working piece. The full pack has everything below.
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