The Complete Recipe Writing Guide

The Complete Recipe Writing Guide

Mastering Recipe Development, Writing, Testing, Nutrition Analysis, and Food Styling

Everyone loves this book! This course is a one-stop resource for everything you need to develop, write, and produce recipe content for print, digital, and social media platforms. Practitioners at all levels of experience will find pearls on how to succeed in this book. The Academy offers an additional 7 CPE hours for book buyers (see page 391) for a total of 27.75 CPE hours.

The book contains guidelines for recipe development and adapting recipes for better health /religious/allergy/plant-based/gluten-free/ low FODMAP, and disease limitations. The author gives specific directions on recipe testing, nutrient analysis, and writing format. Food styling, photography, and videos are discussed in detail, along with ingredient conversions and food safety.


This book is an absolute treasure! It’s packed with everything you need to know about nutrition-focused recipe creation… – Ellie Krieger, MS, RDN, Award-winning Cookbook author, Columnist, and Television Personality

It’s a homerun! …a much-needed resource for today’s food professional. I will certainly use it in teaching the next generation of bakers/pastry cooks/chefs. – Richard Coppedge, Jr. CMB, professor in baking and pastry, The Culinary Institute of America.

Raeanne Sarazen, MA, RDN, FAND
Course Expiration Date: Apr-22-2027
Course Performance Indicators: 1.7.1, 1.7.5, 8.5.4, 9.3.4, 9.4.2
Product Name

Book Only (2840)

Regular price $50.00 $50.00

20.75 Online Test Only (2841)

Regular price $145.00

20.75 Book & Online Test (2842)

Regular price $190.00

Book Details

Author Raeanne Sarazen, MA, RDN, FAND
Year Published 2023
Edition 1st
Publisher Academy of Nutrition & Dietetics
ISBN 978-0880912006
Format Paperback
Page Count 416
CDR Activity Numbers
  • 20.75 Online Test Only: 182753
  • 20.75 Book & Online Test: 182753

Course Objectives

Level 1 & 2 CPE

CPE Type: 740 Online/Web-based

Upon successful completion, the users will be able to:

  1. Define and give two examples of each of the following: umami, cultural appropriation, and cultural sensitivity.
  2. Define the food label claims for “light” fat content in a portion, “extra lean” fat content in a meat, “high” nutrient content as a percentage of what’s recommended in the Daily Value, “very low sodium” in a portion of food, and “natural” on a food label.
  3. Describe the significance of the sense of smell to a
    person’s sense of taste.
  4. Identify six plant-based high protein foods used as entrees, and describe the kinds of dishes in which they are used.
  5. Identify at least five of the major food allergens mandated by the FDA to be listed on food labels.
  6. Identify four gluten-containing flours and four ingredients that contain gluten but don’t mention it on their labels.
  7. Define what a high FODMAP food is and how it physiologically causes issues with digestion for some people. Give four examples of high FODMAP
  8. Describe five recommended recipe guidelines to use when publishing a new recipe.
  9. Describe three FDA protocols for food samples used for nutrient analysis.
  10. Discuss four food styling recommendations to make the food appear its best for photos and videos.

Recommended For...

Registered Dietitian (RD/RDN)
Dietetics Technician Registered (DTR/NDTR)
Integrative & Functional Nutrition Academy Professional

Why We Chose This Book

Published by the Academy, this book is an excellent resource for new and experienced practitioners.
Those wanting to market food and recipes on social media, or explore food photography, blog writing, public speaking, professional writing, or expanded entrepreneurial ventures.

About the Author

Raeanne Sarazen, MA, RDN, FAND, is a registered dietitian and chef who specializes in food writing and recipe development. She has two decades of food industry experience as the test kitchen director at the Chicago Tribune, and assistant food editor. Foreword by Mary Abbott Hess, LHD, MS, RDN, LDN, FAND, culinary dietitian and past president of the Academy of Nutrition and Dietetics.