Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More (Will Write for Food: The Complete Guide to Writing Blogs,) PDF
Preview Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More (Will Write for Food: The Complete Guide to Writing Blogs,)
Table of Contents Praise Title Page Dedication Foreword Introduction Chapter 1 - What, Exactly, is Food Writing? Good Writing Is the Essence What All Food Writing Has in Common Writing about the Senses Getting Passion Across The Role of Voice Writing Exercises Chapter 2 - Characteristics of a Food Writer Writing Exercises Chapter 3 - Getting Started What Types of Jobs Can a Food Writer Have? What You Need to Break In How to Get an Education Writing Exercises Chapter 4 - Get Published with a Food Blog Why Blog? Choosing a Software Service Come Up with a Title Create an About Page or Section What to Write About How to Make People Care How Personal Should You Be? Develop Your Voice Writing Your Post A Word About Recipes Write Book Reviews Good Photos are a Must Accepting and Reviewing Products How to Get Noticed Increase Your Views Can You Make Any Money at This Thing? Going from Blog to Book Keep Posting Writing Exercises Chapter 5 - Becoming a Successful Freelance Writer How to Come Up with Story Ideas What Kind of Story Should You Write? How to Target and Position Your Story Finding the Right Markets Write Your Query Letter Get a Response What About Pay? Write Your Story Edit Your Own Work Working with Your Editor As a Freelancer, What Can You Write Off Your Taxes? Three Ways to Make Decent Money Writing Exercises Chapter 6 - Secrets of Restaurant Reviewing How Is It Done? What if You’re Writing a Blog or Have Your Own Site? Restaurant Checklist The Goal of a Review Writing a Good Review What About Negative Reviews? What Makes a Great Reviewer? How Do You Find That Great Undiscovered Restaurant? What About Educating the Palate? What if You Haven’t Worked in a Restaurant or Been to Culinary School? Must Reviewers be Anonymous to be Effective? What About Top Ten Stories and the Like? Are They Reviews? How Can You Get Started? What About Money? Writing Exercises Chapter 7 - The Cookbook You’ve Always Wanted to Write What’s a Good Cookbook Idea? What Kind of Cookbook? How Artwork Fits into Your Idea Writing Exercises Chapter 8 - The Art of Recipe Writing Developing a Recipe Philosophy of Recipe Writing for a Cookbook Recipe Titles The Headnote or Introduction Attribution and Copyright Ingredients List Method or Directions Sidebars or Notes Testing, the Final Frontier Writing Exercises Chapter 9 - Memoir and Nonfiction Food Writing Food-based Memoir Food History Cultural Anthropology and Philosophy Reference Guidebooks, Both Local and Abroad Biographies Food and Health Kitchen Science Adventures, Journalism, and Essays Writing Exercises Chapter 10 - Writing About Food in Fiction Culinary Crime Capers Main Characters in the Food Business What About Recipes? Food in Classic Literature Children’s Books Writing Exercises Chapter 11 - How to Get Your Book Published The Landscape Writing the Book Proposal Do You Need an Agent? Finding and Getting an Agent What If You Still Don’t Want or Need an Agent? Reasons for Rejection The Contract The Publishing Experience You Could Also Self-Publish Reasons to Hesitate In the End Acknowledgements Appendix Bibliography Selected Web Sites Index Copyright Page Praise for WILL Write FOR Food “Will Write for Food is a concise, illustrative and eminently useful guide to the nuts and bolts of professional food writing. Dianne Jacob gets right to the heart of what it takes not just to write—but to write well—about food. And she’s managed to wrangle a remarkable group of veterans to share their experiences and examples.” —Anthony Bourdain, author of the New York Times bestseller Kitchen Confidential “Considering today’s food-writing labyrinth, Will Write for Food leads writers to success, step by step. It’s a must on my can’t-do-without bookshelf and a resource I always recommend to food writers.” —Antonia Allegra, Director of the Symposium for Professional Food Writers at The Greenbrier, and Food Writing Coach “Dianne has saved me so much trouble about what to tell would-be food writers who might someday have my job: Buy Dianne’s book!” —Nancy Leson, Seattle Times food and restaurant writer “Required reading for everyone interested in learning how to translate their passion for food into words. Dianne Jacob offers up a smorgasbord of practical advice for anyone who has ever aspired to write about food, and she shows how to make writing a tasty and lucrative pastime.” —Darra Goldstein, Editor-in-Chief, Gastronomica: The Journal of Food and Culture “You’ll find everything you need to know about becoming a food writer in this indispensable information-packed book. And if you’re already a food writer, this book will help you become a better one. Dianne Jacob takes you by the hand through every step of the process from hatching an idea to getting published. Useful writing exercises concluding each chapter help sharpen your skills. Dozens of quotes from successful food writers tell how they got started and what their working lives are really like. If food writing is your passion, then grab a copy of Will Write for Food and get busy!” —Greg Patent, author of Baking in America “Will Write for Food is a great gift, not just for those who are new to food writing, but for those already ensconced in the business. Dianne’s clarity, kind suggestions, and nudges and admonitions to work well are truly inspiring.” —Deborah Madison, author of Vegetarian Cooking for Everyone “Dianne Jacob has done a masterful job in this book of amassing everything a fledgling food writer needs to know. Whether one yearns to review restaurants for a local newspaper or turn a passion for food into magazine articles, or even a cookbook, Will Write for Food offers invaluable practical advice along every step of the way.” —Fran Gage, author of Bread and Chocolate “This book does a great job of covering the nuts and bolts of food writing, for sure, but Jacob delivers much more than the usual advice: She shoots straight about the realities of the business, provides loads of insider insights and practical exercises, and radiates enough genuine enthusiasm to get both beginning writers and seasoned pros up and at ’em.” —Martha Holmberg, former publisher, Fine Cooking magazine “Dianne Jacob has presented budding food writers with a clear blueprint on how to get started in the business.” —Michael Bauer, Executive Food and Wine Editor, San Francisco Chronicle “My only complaint about Will Write for Food—and it’s a big one—is that it wasn’t around when I started my career. If you’re serious about becoming a food writer, save yourself years of banging your head against the wall in frustration and run to the checkout with this book now.” —David Leite, food writer, and publisher and editor of Leite’s Culinaria “In Will Write for Food, Dianne Jacob combines all the right ingredients for a delectable read.” —Joanne Fluke, author of the Hannah Swensen Mysteries series
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