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.

Product Details

• Amazon Sales Rank: #8882 in Books
• Published on: 2005-04-10
• Original language: English
• Number of items: 1
• Binding: Paperback
• 320 pages

Features

• ISBN13: 9781569243770
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

From Publishers Weekly
Passion is the theme of this informative guide focusing on the art of food writing. "Many food writers I've met are enthusiastic, intense, and energetic in an obsessive kind of way, and love nothing more than immersing themselves in research," writes Jacob, seasoned food editor and writer. The author devotes much of the book to outlining the elements of good writing, like finding one's own unique voice or knowing the most vivid adjectives to use in reviews. Covering all the various careers available in food writing, Jacob offers tips for creating a successful cookbook, writing recipes with clarity and even writing food-related fiction novels. The end of each chapter includes helpful writing exercises, allowing readers to put her advice to practice immediately, and the book also contains plenty of practical information (e.g., how much freelancers should expect to get paid). Less useful are the brief but generally uninteresting stories about how successful food writers got their start. Still, this comprehensive guide, though at times monotonous, is a great tool for anyone looking to make a career out of a love of food.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist
Food writing so often appears an enviable profession to the outside world. Jacob casts a cold light of reality on just how difficult making a living in the world of culinary journalism can be. For those yet undaunted by the challenges presented, she provides a practical guide for getting published as a cookbook author, restaurant reviewer, or food magazine writer. She begins with advice applicable to any professional wordsmith: the critical importance of research, fitting an article to a publication's needs, working with editors, and the like. She provides sound direction for those aspiring to restaurant criticism, a job many romanticize but for which very few have the requisite stamina, talent, and discipline. Addressing the sensitive area of remuneration for the writer's efforts, Jacob honestly confronts the role of competition and of limited publication budgets. Her observations and instructions on matters of writing style would well serve writers of all sorts. To make her points, Jacob records advice and guidance from a host of successful food writers and editors. Mark Knoblauch
Copyright © American Library Association. All rights reserved

Review
"A concise, illustrative and eminently useful guide to the nuts and bolts of professional food writing." -- Anthony Bourdain, author of the New York Times bestseller Kitchen Confidential

"A great gift, not just for those who are new to food writing, but for those already in the business." -- Deborah Madison, author of Vegetarian Cooking for Everyone

"A soup-to-nuts introduction to the food writing profession prepared by a seasoned food writer." -- Andrew F. Smith, Editor-in-Chief, Oxford Encyclopedia of Food and Drink in America

"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

"If food writing is your passion, then grab a copy of Will Write for Food and get busy!" -- Greg Patent, winner of the James Beard Award for Baking in America

Dianne Jacob combines all the right ingredients for a delectable read. -- Joanne Fluke, author of Sugar Cookie Murder and other Hannah Swensen Mysteries

This book will make you want to put words into your mouth. -- Darra Goldstein, Editor-in-Chief, Gastronomica: The Journal of Food and Culture

This delightful feast is jam-packed with all the right ingredients, uncommon insights, and great resources. -- Andrew F. Smith, Editor-in-Chief, Oxford Encyclopedia of Food and Drink in America

You'll find everything you need to know about becoming a food writer in this indispensable information-packed book. -- Greg Patent, winner of the James Beard Award for Baking in America

Customer Reviews

Great resource for foods writers
This is a great book about food writing. It has advice on writing cookbooks, restaurant reviews, articles, memoirs and fiction. Although I have written several cookbooks and many food-related articles, the excellent advice in this book will make my future books and articles even better. I also got ideas for new markets for my writing.

One other thing I loved about this book were the quotes from food writers and exerpts from books. I now have a huge list of books I want to read.

"Will Write for Food" is a book I will definitely refer to again and again.

DELICIOUS INTRODUCTION TO THE ART OF FOOD WRITING
What is food writing? Before I read Jacob's book, I thought I might learn a few techniques for writing restaurant reviews. Wow -- I was wrong! This is a huge, magnificent field, of which I've merely sampled my first appetizer.

The author's research in compiling this book is extensive. In presenting her ideas, she doesn't limit readers to her own personal experience; she interviewed hundreds of successful food writers and asked them how they got started, what a typical day is like, and what advice they have to give.

Despite her years of industry experience, Jacob truly understands the heart of a beginner, and her voice is as far from snooty-hooty as one can be. Readers will feel encouraged and energized after reading chapters on the secrets of restaurant reviewing, cookbook compiling, recipe writing (yes, it is an art form!), memoir and nonfiction food writing, and food in fiction.

Jacob's passion is so contagious, her words dance across the page. She seems especially interested in the trend of narrative food writing, and she gives you tips on how to make your writing full of jolt and flavor. What are the three laziest adjectives used to describe food? She says "nice," "wonderful," and "delicious." She writes, "They are so vague that readers don't know what you mean other than something positive." Instead, she offers an extensive list of adjectives in chapter 5 that make it well worth the price of the book.

I'm only a simple home cook. My creativity usually involves whipping up kid-friendly favorites without having to dash off to the grocery store for exotic ingredients. Although I've written a few of my own recipes, I certainly didn't realize what an exciting art form food writing can be.

While reading this book, we ate out at a new restaurant, and I imagined myself as one of those fancy New York Times reviewers in disguise (didn't know they may actually wear wigs!). I had our waiter answering a myriad of questions, and even dashing back to speak with the chef. I brought home a menu and scribbled all over it my impressions.

I'm intrigued as to how to better describe tastes and food. And I never considered children's books to be a place where good food writing can exist. After reading WILL WRITE FOR FOOD, I am much more aware. I appreciate the recommendation from Writer's Digest and will certainly add this to my bookshelf of favorites.

I love the way she describes what it takes to make a great reviewer: [They] have passion, knowledge, authority, a great writing style, and stamina...They give the reader a feel for the place, its rhythm, and overall vibe. And they keep up their energy level and enthusiasm. Passion is paramount."

She quotes experienced food critic Alan Richman who says he can't wait to see what a restaurant has in store for him. He shares, "I get a hop in my step."

A well done book, indeed.

--Reviewed by Heather Lynn Ivester

FINALLY!
I can't believe no one came out with a book like this sooner. Thank you Diane Jacob. Finally a book that deals with the actual writing about food. I have read many books on how to publish magazine articles etc... but none of them deal with the actual style in which you write. I even attended a food writing workshop and to my dissapointment we barely touched on improving our writing skills. We were told "it can't be taught".