TechWhirl (TECHWR-L) is a resource for technical writing and technical communications professionals of all experience levels and in all industries to share their experiences and acquire information.
For two decades, technical communicators have turned to TechWhirl to ask and answer questions about the always-changing world of technical communications, such as tools, skills, career paths, methodologies, and emerging industries. The TechWhirl Archives and magazine, created for, by and about technical writers, offer a wealth of knowledge to everyone with an interest in any aspect of technical communications.
Subject:RE: Speaking of cookbooks... From:John Posada <JPosada -at- book -dot- com> To:"TECHWR-L" <techwr-l -at- lists -dot- raycomm -dot- com> Date:Wed, 12 Feb 2003 09:22:31 -0500
Erika...there are all kinds of cookbooks...the trick is to find a style,
publisher, or author who writes to your preference. Trust me, there are
gazillions of books out there. Personally, my first preference is the kind
that annoy you. I may want to make a dinner of something different. I know
generally what kind of meal I want to make. I know how to cook...rather
well, if I say so (My Mom is Italian and my brother is a Sous Chef trained
at the CIA). Tell me what ingredients are needed, then give me the steps. I
even may follow them...sometimes.
At that point, I'm not looking to gain a deeper knowledge. I'm looking to
gain a Mushu Pork or a Beef Bourguignon. Or, I may have a cool ingredient
(such as a friend gave me 5 pounds of fresh venison about 3 weeks ago) and
need a new recipe to use it. (2 pounds went into a 4 alarm chili last
weekend (gotta love that Louisiana Hot Sauce).
The recipe is not to understand how you can do it better next time. If it
knew a better way, it would be IN the recipe. That's what training and
practice is for.
As far as cookbooks are inplace of thinking...I don't know. You can think
all you want, but if you feel like Mexican food and don't know how to make a
Mole Verde, you ain't making a Mole Verde.
Sure, there are, (and I have) some books on technique. My favorites are
(forgive me if I get the names a little off):
"Cordon Bleu Cooking Techniques"
"Better Homes and Garden New Cooking Book"
"Joy of Cooking"
Anything from the CIA (Culinary Institute of America) Including, they have a
book called "The Professional Chef")
Anything from Julia Child, James Beard, or Jacques Pepin
Senior Technical Writer
jposada -at- book -dot- com
From: Erika Yanovich [mailto:ERIKA_y -at- rad -dot- com]
Sent: Wednesday, February 12, 2003 3:21 AM
Subject: RE: Speaking of cookbooks...
I know that according to fashionable theory, cookbooks are supposed to give
exactly the amount of info needed to perform specific tasks - nothing more,
nothing less. Personally, I find this annoying because after I perform the
task according to the book I remain with nothing, no deeper knowledge of the
underlying reasons/technology, no added value. I don't like performing a
task without understanding why or how can I do it better next time.
Cookbooks are for people who don't want to think - fish instead of fishing
rod. So maybe you can add some links to other books/sources where this kind
of additional info is available.
Buy or upgrade to RoboHelp X3 today and receive the WebHelp
Merge Module for FREE ($299 value). RoboHelp X3's all-new
features include conditional text, completely re-engineered
printed documentation output, Context-sensitive Help Toolkit,
single-source layouts, and more!
Order online today at http://www.ehelp.com/techwr-l
You are currently subscribed to techwr-l as:
archive -at- raycomm -dot- com
To unsubscribe send a blank email to leave-techwr-l-obscured -at- lists -dot- raycomm -dot- com
Send administrative questions to ejray -at- raycomm -dot- com -dot- Visit http://www.raycomm.com/techwhirl/ for more resources and info.