Will Write for Food

“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, publisher and editor of Leite’s Culinaria

“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

“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, cookbook author and former editor of Fine Cooking

"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

"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. Useful writing exercises concluding each chapter help sharpen your skills. 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 should be mandatory reading for everyone who aspires to be a food writer."—Epicurious.com

"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, founding editor, Gastronomica magazine

"I wish I'd read Dianne's book before I started a tiny little food blog on a whim years ago. For current and aspiring food writers, it's positively dripping with helpful advice and information!"
—Ree Drummond, author of The Pioneer Woman Cooks and thepioneerwoman.com

"Whenever someone emails me about how to pursue a career in food writing, I politely tell them they're in the wrong place, that I have no idea what I'm doing, and to buy this book instead."
—Deb Perelman, author of The Smitten Kitchen Cookbook and smittenkitchen.com

"A thorough tour through the increasingly dense jungle of food writing...invaluable to all writers who want a new or bigger audience for their work, whether in digital form, in blogs, in magazines, in cookbooks, or in food memoir."
—Michael Ruhlman, ruhlman.com and coauthor of The French Laundry Cookbook

"After writing a successful blog for over a decade, writing four books, and still expanding my business, I really do credit this book with giving me the hope I could do this."
—Shauna James Ahern, Gluten-Free Girl and the Chef

"Dianne Jacob has presented budding food writers with a clear blueprint on how to get started in the business."—Michael Bauer, former Executive Food and Wine Editor, San Francisco Chronicle