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Will Write for Food: The Complete Guide to Writing Cookbooks, Restaurant Reviews, Articles, Memoir, Fiction and More | 
 enlarge | Author: Dianne Jacob
Publisher: Da Capo Press
Category: Book
List Price: $15.95
Buy New: $6.57
You Save: $9.38 (59%)
New (38) Used (26) Collectible (2) from $5.95
Rating:  33 reviews
Sales Rank: 23881
Media: Paperback
Pages: 320
Number Of Items: 1
Shipping Weight (lbs): 0.7
Dimensions (in): 8.6 x 5.5 x 0.9
ISBN: 1569243778
Dewey Decimal Number: 808.066641
EAN: 9781569243770
ASIN: 1569243778
Publication Date: April 10, 2005
Availability: Usually ships in 1-2 business days
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Product Description
Transform your food passion into words with Will Write for Food, the first-ever guide to the ins and outs of food writing, from one of today's experts. Offering a thorough, practical program this groundbreaking book includes: -Advice from dozens of award-winning writers including Jeffrey Steingarten, Calvin Trillin, and Molly O' Neill, plus well-known editors and literary agents -Comprehensive chapters ranging from restaurant reviewing to memoir writing to get published -Focused exercises to stimulate creativity and organize thought -Expert-author Dianne Jacob's own tips and suggestions sharing more than 25 years of experience in the field Whether you're looking to break into professional food writing, or simply wish to create a family heirloom cookbook, Will Write for Food is the first and only guidebook you'll need to follow your food dreams.
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| Customer Reviews: Read 28 more reviews...
Will Write for Food January 27, 2009
John T. Gutekanst (Athens, Ohio)
> Dear Dianne,
I've been a willing slave to the food industry and a cookbook junkie for
> years now and am in the process of writing a funky recipe book about my
> culinary exploits out here in the hinterlands of the midwest.
> I say a big thank you for your direction and instruction that your book
> provides. This book is my favorite and has helped me tremendously! It's
> the best tool I've used and because of that, I rank you right up there
> with
> 1. The guy/gal who invented Advil.
> 2. The mute button on my T.V. remote.
> 3. The guy/gal who invented the sippy cup.
>
> I wish you all the best in the future!
>
> Semper Pie!
>
> John Gutekanst
> Avalanche Pizza Bakers
Excellent and practical overview of food writing November 24, 2008
Boston Book Addict (Boston, Mass.)
1 out of 1 found this review helpful
I picked up this book, not surprisingly, because I have long been interested in both food and writing. It is an excellent introduction into the world of food writing. As someone who has never had a professional writing career, but has taken college writing courses, I found this book provides an excellent overview and practical tips.
Beyond introducing you to the variety of opportunities available she includes passages from professionals in the industry on how they got started, what their typical day is like, and what they love about the job. There are also writing exercises to help you practice your skills and become comfortable with food writing and suggestions for more great resources you can check out including books, websites, and grad programs. Because of all this, it makes a great one stop guide for those just getting started. I originally checked it out from the library but ended up buying it because I found it so helpful that I wanted to refer back to it.
What I also appreciate about this book is that it balances being encouraging with being realistic. This makes it clear that food writing jobs, especially those that are full-time, can be challenging to find, but are not entirely out of reach if you pay your dues and work hard.
The only part of this book that, in my opinion, could benefit on expansion is on food writing opportunities on the web. While the book does touch on it, it seems worthy of even more coverage given the current opportunities in web writing. The fact that blog authors like Heidi Swanson of 101 Cookbooks and Clotilde Dusoulier of Chocolate & Zucchini were able to go from success as bloggers to success as cookbook authors says a lot about the web as a launching point. Many bloggers are also now opting to publish e-books over printed cookbooks in order to share their recipes with lower production costs. My guess is that the reason we do not see this more is the fact that blogging and other online food writing activities have been increasingly popular since this book was published. (Although, for the sake of clarity, both 101 Cookbooks and Chocolate & Zucchini were started in 2003.) If another version is released I highly recommend the author expand this area.
Overall though I found this to be a very approachable and informative read and could not recommend it more to someone interested in exploring the world of food writing.
Thoroughly enjoyable read July 2, 2008
Stephanie S. (Oakland, CA)
I picked this book up hoping to write a cookbook, and I have to say that I love it overall. Dianne's style is lyrical, and she's got the friendly tone of a beloved mentor. It's a comprehensive guide, and while it covers any topics, if you want to delve into deeper detail on any one of them, you need to do more digging for further resources. This guide, though, is a great introduction and inspiration. Highly recommended.
The Editor at Your Elbow December 10, 2007
M. Lasher
1 out of 2 found this review helpful
In a profession without a road map, this book is essential. A skilled editor, Jacob's tone is at once motivating, demanding, and kind. In her chapter on recipe testing, she brings you into famed kitchens--i.e. those of Deborah Madison, Mark Bittman, and Alice Medrich--to show that recipe developing is both hard work and loads of fun, like food writing itself.
A Must-have for Cookbook/Food-based book Writers! October 2, 2007
Gloria Tsang
3 out of 3 found this review helpful
I stumbled upon Dianne's website while I was researching for my book proposal. I wasn't planning to write a cookbook but since I love food and this book is so unique, I got myself a copy anyway.
I'm pleasantly surprised! I've learnt a great deal about raising one's platform/profile before publishing a book, as well as the nuts & bolts of the publishing industry. This book is a MUST-HAVE for all aspiring cookbook writers!
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