How developed and correct does a cookbook manuscript have to be before it will be considered by an agent, editor, or publisher? I am NOT asking out of personal ambition - although I have created a number of original recipes I rarely measure accurately or prepare a dish exactly the same way twice, and I am way too lazy to write up a bunch of detailed recipes. But on CH and in other places, I hear/read about people who are "writing a cookbook". These are usually people who cannot compose a coherent, grammatical sentence. Their recipe submissions omit important information like pan size, temperature, measurements (e.g. "a can of tomato paste" with no size mentioned), fail to include some of the ingredients in the preparation instructions, etc. Do these people have their heads in the clouds, or is the market for new cookbooks continually strong enough that publishers take on submissions with inaccurate and/or poorly-written content ?