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Will Write for Food
Pursue Your Passion and Bring Home the Dough Writing Recipes, Cookbooks, Blogs, and More
Contributors
By Dianne Jacob
Formats and Prices
Price
$18.99Price
$23.99 CADFormat
Format:
- Trade Paperback $18.99 $23.99 CAD
- ebook (Revised) $2.99 $3.99 CAD
- ebook $12.99 $16.99 CAD
This item is a preorder. Your payment method will be charged immediately, and the product is expected to ship on or around May 25, 2021. This date is subject to change due to shipping delays beyond our control.
Also available from:
- A new chapter on how to create a strong voice for your writing
- Diverse voices on the changing landscape of food writing
- How to self-publish your dream cookbook
- Building a social media following, with photography tips
- The keys to successful freelancing for publications and websites
- Engaging, provocative writing exercises to get the juices flowing
Genre:
- “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, Food Network star, blogger at The Pioneer Woman
- "Dianne Jacob’s Will Write for Food is invaluable for the broad context she offers new or transitioning writers. From technical recipe writing guidance to foundational inquiries of identity and voice, Dianne's distillation of the evolving space of food writing supported by expertise from all over the industry, makes visible and accessible an often-murky path toward building a sustainable career."—Osayi Endolyn, James Beard Award-winning writer and cookbook co-author
- "I picked up the first edition of Will Write for Food when I started food writing and have referred back to it many times since, especially the sections on voice and recipe writing. Like any good journalist, Dianne refuses to be stagnant, and her commentary on food writing has evolved as the world has changed. Perhaps the one thing that is consistent about this industry is that Dianne’s advice to aspiring food writers remains timely and on point."—Chandra Ram, editor of Plate magazine, cookbook author
- “If you think you'd enjoy food writing but worry it's just rambling on about what you made for dinner last night—oops, guilty as charged—you are in for an expansive treat with this fourth edition, full of timely, relevant insights into all of the ways one can write about eating as well as how the field is changing for the better.”—Deb Perelman, Smitten Kitchen
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“The food world has evolved rapidly, and this updated version of Dianne Jacob's seminal work on food writing comes out at just the right time. It has solid, timely advice on ethics, inclusion, and cultural sensitivity, in addition to valuable tips on having your voice heard online and offline.
From pitching editors to writing the cookbook you've always wanted to write, Diane keeps her pulse on trends. This new edition adds interviews from dozens of authors and journalists on how to make a living writing about everyone's favorite subject—food!”
—David Lebovitz, author of Drinking French and L'Appart - “If the first imperative of any successful writing career is persistent curiosity, Dianne Jacob is the consummate guide. For more than two decades, Dianne has managed to get the smartest people in the industry to spill advice about their hard-won successes in the ever-changing world of food media.”—John Birdsall, author of The Man Who Ate Too Much: The Life of James Beard
- “Dianne Jacob walks you through everything you need to know to hone your concept, pitch to the gatekeepers, earn a living, and even choose that winning book or blog title. Having guided hundreds of cookbooks to publication, as an agent I recommend Will Write for Food as the must-have resource for all aspiring writers in the culinary sphere.”—Sally Ekus, literary agent, The Lisa Ekus Group
- “Will Write for Food once again proves itself the go-to source for anyone interested in the world of food media. Comprehensive and reassuring, it’s filled with useful advice for novices and seasoned writers alike. I can’t think of another volume that so capably helps writers navigate the complexities of bringing their voice to the public.”—Darra Goldstein, cookbook author and founding editor of Gastronomica
- “Dianne’s was one of the first voices I turned to, to learn what food writing, both creative and business, was all about. From the creative to the nuts and bolts of the business, her depth of knowledge, experience, and sage voice is unsurpassed in the field of food writing.”—Kate McDermott, author of Art of the Pie
- "In the ever-evolving world of media, this book is still the holy grail for the basics of launching and maintaining a food writing practice. Dianne is the original voice for culinary 'inside ball.' Will Write for Food is your coach, hitting budding and game day roar."—Nicole A. Taylor, 2x James Beard-nominated cookbook author and food writer
- Praise for the Third Edition
“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
—Greg Patent, author of Baking in America
—Darra Goldstein, founding editor, Gastronomica magazine
—Ree Drummond, author of The Pioneer Woman Cooks and thepioneerwoman.com
—Deb Perelman, author of The Smitten Kitchen Cookbook and smittenkitchen.com
—Michael Ruhlman, ruhlman.com and coauthor of The French Laundry Cookbook
—Shauna James Ahern, Gluten-Free Girl and the Chef
- On Sale
- May 25, 2021
- Page Count
- 416 pages
- Publisher
- Hachette Go
- ISBN-13
- 9780306873997
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