Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Memoir, Recipes, and More - Softcover

Jacob, Dianne

Softcover

ISBN 10: 0738218057 ISBN 13: 9780738218052

Publisher: Da Capo Lifelong, 2015

Synopsis

For more than 15 years, writing coach, editor, and blogger Dianne Jacob has taught food lovers how to take their passion from the plate to the page. Now, Jacob has revised and updated her award-winning guide. Whether you've been writing for years or are just starting out, Will Write for Food offers what you need to know to succeed and thrive, including:- A new chapter dedicated to making an income from food writing- Updated information about self-publishing and cookbook production- Tips on creating and sustaining an irresistible blog with gorgeous photos- The keys to successful freelancing and reviewing- Advice from award-winning writers, editors, and agents- Engaging, fun writing exercises to get the juices flowing

About this title

About the Author

Previously a newspaper, magazine, and publishing company editor-in-chief, Dianne Jacob became a full-time writing coach, author, and freelance editor in 1996. She coaches writers around the world on writing and publishing books, freelance articles, and blogs. Jacob has also edited cookbooks for publishers, including Time Inc., Andrews-McMeel and Weldon Owen.Will Write for Food has won three international awards for excellence. The first edition (2005) won the Cordon D'Or International award for Best Literary Food Reference Book in 2005. The second (2010) won the Gourmand World Cookbook Award for best book in the USA in its category. The third (2015) won a Silver Nautilus award in the Creative Process category. College and university professors use Will Write for Food as a textbook across the US.As a freelance writer, she has written feature articles for a variety of publications, including Lucky Peach and The Washington Post. Her essay in Lucky Peach, The Meaning of Mangoes, was the grand prize winner of the M.F.K. Fisher Award for Excellence in Culinary Writing in 2016. It also won Best Essay from the Association of Food Journalists annual awards, and is included in the anthology Best Food Writing 2016.Jacob is also the co-author of two cookbooks with chef Craig Priebe. Their most recent book, The United States of Pizza (Rizzoli, 2015), was recommended by The New York Times, The Boston Globe, and NPR as one of the best cookbooks of the year. The United States of Pizza also won a 2015 national cookbook award from IndieFab. In 2008, Jacob and Priebe also wrote Grilled Pizzas & Piadinas. Jacob wrote The Good Pantry (Oxmoor House, 2015), with recipes from Cooking Light.Jacob's blog, at diannej.com, is aimed at writers and covers trends, issues, and techniques. You can also find her on Twitter at @diannej.She has been a judge for the James Beard Foundation's annual cookbook awards, the International Association of Culinary Profesionals (IACP) annual cookbook awards, and the IACP Food Writing Awards. Jacob was a finalist for an IACP food writing award in 2007.Based in Oakland, CA, USA, Jacob is a speaker and teacher who travels around the world to teach and present, including in London, Dubai, Vancouver, Turkey, Cambodia, and Australia. In 2013 she was named the Joseph Hoare Gastronomic Writer in Residence for the Stratford Chef's School in Canada, the country's most prestigious cooking school.

Edition details

• Publisher: Da Capo Lifelong
• Publication date: 2015
• Language: English
• ISBN 10: 0738218057
• ISBN 13: 9780738218052
• Binding: Paperback
• Edition number: 3
• Number of pages: 368