Orangeville, ON (James Doan) With all the free information online, you would wonder why would people pay for similar content.
This worry keeps many people from turning their expertise into products. Then I ran across an article by Katherine Martino on Treehugger.com. She explained why she prefers getting recipes from hardcover or paperback cookbooks.
First, the recipes in physical cookbooks have been much better tested than most freebies online. “Ingredients are expensive and time is precious, so I cannot waste either on a non-trustworthy source,” she says.
Second, cookbooks give their recipes context. Online recipes tend to offer bare-bones practicality, without personality or cultural background.
Third, a physical compilation of recipes makes it easier to develop favorites. “Establishing a food repertoire is something I enjoy,” Martinko says. “A Google search will look different every week, making it hard to recreate the same dishes.”
Fourth, cookbooks do much better than stand-alone recipes at teaching the techniques that make recipes come out well.
Look for organized information with depth and a point of view. When presented in a convenient format, it wins out for many over scattered, wild Internet scraps.