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Will Write for Food: The Complete Guide to Writing Cookbooks, Restaurant Reviews, Articles, Memoir, Fiction and More
Will Write for Food is for food lovers who want to express themselves, guiding them from their earliest creative impulses to successful article writing, restaurant reviewing, and cookbook writing. Dianne Jacob—journalist and food-writing instructor and coach—offers interviews with award-winning writers such as Jeffrey Steingarten, Calvin Trillin, Molly O'Neill, and Deborah Madison, plus well-known book and magazine editors and literary agents, give readers the tools to get started and the confidence to follow through. Comprehensive yet accessible chapters range from restaurant reviewing to cookbooks to memoirs. Focused exercises at the end of chapters stimulate creativity, help organize thought, and build practical skills. Will Write for Food is the first and ultimate ins and outs guidebook to the incredibly popular world of food writing.
320 pages, Paperback
First published April 10, 2005
232 people are currently reading
1,293 people want to read
About the author
Dianne Jacob
18 books25 followersDianne Jacob is the author of Will Write for Food: Pursue Your passion and Bring Home the Dough Writing Recipes, Cookbooks, Blogs, and More.
Awards for her book include the Cordon D’Or International award for Best Literary Food Reference Book, the Gourmand World Cookbook Award for best book in the USA in its category, and the Silver Nautilus award in the Creative Process category.
Dianne is co-author of two cookbooks with chef Craig Priebe: Grilled Pizzas & Piadinas; and The United States of Pizza. She is also the writer of a Time Inc. cookbook, The Good Pantry.
Previously a newspaper, magazine, and publishing company editor-in-chief, Dianne became a full-time writing coach, author, and freelance editor in 1996. She coaches writers across the US, Canada, Europe, the Middle East and Asia on book proposals and writing and publishing books, freelance articles, and blogs. Some of the most prestigious book publishers in the US, including Chronicle Books; Clarkson Potter; Little, Brown & Co.; Ten Speed Press; Stewart, Tabori & Chang; WW Norton & Co., and William Morrow have published books by her clients. She also edits cookbook manuscripts for publishers and helps authors through the publishing process.
Her blog, Will Write for Food, covers food writing trends and technique, particularly in recipe writing and blogging. The New York Times, Publishers’ Weekly, Eater, BlogHer, and Food52 have linked to her posts. She started the blog in 2009.
Dianne has taught many classes on food writing, including at the Smithsonian Institute and UCLA’s Journalism Department. She has a Bachelor of Arts in Journalism. For five years she ran the annual Food Writing Symposium at Book Passage in Corte Madera, CA. She has been a speaker and workshop leader at the Association of Food Journalists’ annual conference, at BlogHer and BlogHer Food, the International Food Blogger Conference, Food Bloggers of Canada, and at the International Association of Culinary Professionals’ annual conference. She was the keynote speaker at Eat.Drink.Blog, the Australian food blogger conference. She has taught writing workshops in Vancouver, London, and Dubai.
Dianne judges books for the James Beard Foundation and for the International Association of Culinary Professionals annual cookbook awards. She has also been a judge for the Bert Greene Award for Food Journalism. A feature she wrote about food blogs was a finalist for a Bert Greene award.
A published writer since 1975, Dianne has written for Lucky Peach, Writer’s Digest, Salon.com and the Ms. magazine blog, among others. She was the Joseph Hoare Gastronomic Writer in Residence for 2013 at the Stratford Chef’s School in Canada.
See her website, www.diannej.com, for more information.
Sign up for her free newsletter on food writing at https://diannej.com/newsletter/ to stay on top of food writing trends and news.
Awards for her book include the Cordon D’Or International award for Best Literary Food Reference Book, the Gourmand World Cookbook Award for best book in the USA in its category, and the Silver Nautilus award in the Creative Process category.
Dianne is co-author of two cookbooks with chef Craig Priebe: Grilled Pizzas & Piadinas; and The United States of Pizza. She is also the writer of a Time Inc. cookbook, The Good Pantry.
Previously a newspaper, magazine, and publishing company editor-in-chief, Dianne became a full-time writing coach, author, and freelance editor in 1996. She coaches writers across the US, Canada, Europe, the Middle East and Asia on book proposals and writing and publishing books, freelance articles, and blogs. Some of the most prestigious book publishers in the US, including Chronicle Books; Clarkson Potter; Little, Brown & Co.; Ten Speed Press; Stewart, Tabori & Chang; WW Norton & Co., and William Morrow have published books by her clients. She also edits cookbook manuscripts for publishers and helps authors through the publishing process.
Her blog, Will Write for Food, covers food writing trends and technique, particularly in recipe writing and blogging. The New York Times, Publishers’ Weekly, Eater, BlogHer, and Food52 have linked to her posts. She started the blog in 2009.
Dianne has taught many classes on food writing, including at the Smithsonian Institute and UCLA’s Journalism Department. She has a Bachelor of Arts in Journalism. For five years she ran the annual Food Writing Symposium at Book Passage in Corte Madera, CA. She has been a speaker and workshop leader at the Association of Food Journalists’ annual conference, at BlogHer and BlogHer Food, the International Food Blogger Conference, Food Bloggers of Canada, and at the International Association of Culinary Professionals’ annual conference. She was the keynote speaker at Eat.Drink.Blog, the Australian food blogger conference. She has taught writing workshops in Vancouver, London, and Dubai.
Dianne judges books for the James Beard Foundation and for the International Association of Culinary Professionals annual cookbook awards. She has also been a judge for the Bert Greene Award for Food Journalism. A feature she wrote about food blogs was a finalist for a Bert Greene award.
A published writer since 1975, Dianne has written for Lucky Peach, Writer’s Digest, Salon.com and the Ms. magazine blog, among others. She was the Joseph Hoare Gastronomic Writer in Residence for 2013 at the Stratford Chef’s School in Canada.
See her website, www.diannej.com, for more information.
Sign up for her free newsletter on food writing at https://diannej.com/newsletter/ to stay on top of food writing trends and news.
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Displaying 1 - 30 of 109 reviews
May 24, 2008
I was so excited with I first bought the book. Since it had won an award for great writing, I figured with would provide me with new insights into the food writing world. Sadly, the book was so boring I had to retire it to the “will read later pile” after finishing the second chapter. The author seems switch between her own narrative and quotes from other books almost every other paragraph. This causes the book to take on a textbook feel.
January 15, 2013
Dianne Jacob's book on food writing is probably the best source of information on the subject currently available. However, the book does lack a certain "spark" and seems to be more of a gathering of anecdotes, than an original source of instruction. Lots of topics are covered, and for the neophyte, lots of foundational information. But for the food writer with any previous experience, the material is somewhat pedestrian.
January 1, 2010
A great how-to guide and resource for aspiring writers. Jacob offers the same advice I'm finding in many of the writing books I'm reading - write every day, use the active voice, read, learn, etc - but she also adds lots of online and print resources ... not only for selling material, but for self-education as well.
January 12, 2013
This is a great reference chocked full of practical information, frank advice, and examples of how to work intelligently. I am impressed that the author got so many famous food writers to share their personal stories, too!
September 23, 2017
Clearly written, full of useful information, and relevant not just for people writing about food, but anyone with an interest in writing and publishing a book. Made me want to sit down and start writing.
September 10, 2022
So... I am very conflicted writing this review. I read the book for tips on recipe formatting and perhaps a 'food taste thesaurus', or tips on how to describe food. Like, I have a 'how to be a good DM for Dungeons and Dragons' book that says, use at least three senses to describe a scene the first time the players come to it. Not just what it looks like, but maybe what the scene smells like, the tacky texture that happens when the player pushes a branch aside. That's the kind of book I thought I was picking up.
So, what this book delivers is more of a how to get published guide. Written in 2005, updated in 2010 to add a chapter about 'blogging.' I'm using the quote marks here ironically, because I feel like the author uses quote marks about blogging in her head. This is an incredibly elitist, snobby book. I'm reading all my books I start this year, not gonna DNF, but this one threatened to take my soul with it.
The constant use of the word passion made the word lose all meaning for me. Unless you came out of the womb whisking hollandaise, forget ever making a living writing about food!
I find this book irrelevant for what I wanted, and maybe I'm going out on a limb, but I think the book is just plain irrelevant for a 2022 how to get published guide. The name-dropping is intense, but most of the names mean nothing now, 15 years later. When the blogging chapter was added, I do not believe the other chapters were updated to be more contemporary with current (at the time, even) publishing trends.
When she wrote a sample book proposal, it was essentially for someone who was born wealthy into a famous restaurant family. Not helpful to the average reader. I am so irritated I read and finished this book. Anyhow, I'm less conflicted than when I started this review. I should have DNFed it, and I cannot recommend it to anyone else.
So, what this book delivers is more of a how to get published guide. Written in 2005, updated in 2010 to add a chapter about 'blogging.' I'm using the quote marks here ironically, because I feel like the author uses quote marks about blogging in her head. This is an incredibly elitist, snobby book. I'm reading all my books I start this year, not gonna DNF, but this one threatened to take my soul with it.
The constant use of the word passion made the word lose all meaning for me. Unless you came out of the womb whisking hollandaise, forget ever making a living writing about food!
I find this book irrelevant for what I wanted, and maybe I'm going out on a limb, but I think the book is just plain irrelevant for a 2022 how to get published guide. The name-dropping is intense, but most of the names mean nothing now, 15 years later. When the blogging chapter was added, I do not believe the other chapters were updated to be more contemporary with current (at the time, even) publishing trends.
When she wrote a sample book proposal, it was essentially for someone who was born wealthy into a famous restaurant family. Not helpful to the average reader. I am so irritated I read and finished this book. Anyhow, I'm less conflicted than when I started this review. I should have DNFed it, and I cannot recommend it to anyone else.
September 4, 2020
If this book were aimed at international English-speaking would-be food writers, I would give it 4 stars. But because it is a tiny bit parochial with its bias for writing material for the USA, I felt compelled to lower the score. A book cannot have "complete" in the title if it is only aimed at one country's citizens.
Also, while the book is not at all a cookbook, I've grouped it in the cookbooks simply because there is a large section on how to write a cookbook.
Here is why I read it: When searching for the origin of the bizarre notion to omit water from ingredients list, I came across Will Write for Food as being one of the references for food writers.
This quote from Dianne Jacob's blog came up in the internet search:
So I got the book out of the library to learn if there were other strange editorial decrees. There are!
Sigh. Water is not used in the ingredients list? Typically by whom and where? What authority decided this silliness? Is it just word of mouth in the editorial world?
Double Sigh. Why are we incapable of using a scale to measure all ingredients? Even when we’re not baking! And. Is it true that American cooks do not use scales to measure flour? I understand that many Americans may not use the metric system (since the USA is one of only 3 countries in the world that has not adopted the metric system). A scale is so much easier to use, and so much more accurate than cups and spoons!
Perhaps Dianne Jacob would have been better off beginning with "if the recipe is to be published only in the USA and only for its citizens".
If there were other books on how to write recipes, it wouldn't be such a problem. However, there appear to be very few. Indeed, Jacob notes in her introduction that this is one of the reasons she wrote this book.
Aside from the recipe ingredients list and measuring strangeness, the book is filled with writing exercises and many other very good tips for people wanting to edit, speak, and/or write about food and be paid to do so. There are also several references to other books about food, or that feature food to read (although aside from the mention of Rex Stout's Nero Wolfe mysteries, most of the fiction books listed seem a little on the fluffy side - but that is likely a matter of taste*).
+++++++++++++++++++
Being an unpaid hobby blogger, I will definitely take many of Jacob's tips under advisement. Except this one:
I happen to LIKE zillions of exclamation points!!!!!! There is NO way I'll ever stop using them!! Even if I know categorically that "whooping exclamation-points" are wrong wrong wrong and would never sell my writing - if I were trying to sell it. Those exclamation points are part of my voice.
++++++++++++++++++
I still don't know who decided that water should not be listed in a recipe's ingredients list, even if it is an integral ingredient. It must be a relatively new decree, because water IS listed in the ingredients lists of recipes in "The Joy of Cooking" by Irma S. Rombauer and Marion Rombauer Becker. And not just in the baking sections either.
++++++++++++++++++++++++
* There is no mention of Donna Leon's Brunetti series, Chitra Banerjee Divakaruni's Mistress of Spices, Erica Bauermeister's School of Essential Ingredients, Amor Towles' A Gentleman in Moscow, etc. etc. But perhaps it's because these writers are not "food" writers....
Also, while the book is not at all a cookbook, I've grouped it in the cookbooks simply because there is a large section on how to write a cookbook.
Here is why I read it: When searching for the origin of the bizarre notion to omit water from ingredients list, I came across Will Write for Food as being one of the references for food writers.
This quote from Dianne Jacob's blog came up in the internet search:
I'm going to try, and –yes– to nitpick. Such is the job of an editor. […] I thought you might want to know about the most common mistakes. […]
5. Listing water as an ingredient. Just bring it up in the method and state the amount. Such as "Add 1 cup of ice water, a few splashes at a time, until the dough comes together."
[– Dianne Jacob, …will write for food | 7 Most Common Recipe Writing Errors (diannej[dot]com/2010/7-most-common-recipe-writing-errors/)]
So I got the book out of the library to learn if there were other strange editorial decrees. There are!
In baking, know the difference between liquid and dry measure. Do not use a scale to measure ingredients, even if you think it's more accurate, unless you are a baker and your publisher has agreed. I know some chefs feel strongly about using weights for dry ingredients, but most American home cooks do not use scales to measure flour. Most do not use the metric system either, so keep measurements in cups, tablespoons, and teaspoons [Chapter 8 | Mastering the Art of Recipe Writing, p.193]
~ ~ ~ ~ ~
Typically, water is not used in the ingredients list, because it is not considered something that must be prepared in advance. [Chapter 8 | Mastering the Art of Recipe Writing, p.195]
Sigh. Water is not used in the ingredients list? Typically by whom and where? What authority decided this silliness? Is it just word of mouth in the editorial world?
Double Sigh. Why are we incapable of using a scale to measure all ingredients? Even when we’re not baking! And. Is it true that American cooks do not use scales to measure flour? I understand that many Americans may not use the metric system (since the USA is one of only 3 countries in the world that has not adopted the metric system). A scale is so much easier to use, and so much more accurate than cups and spoons!
Perhaps Dianne Jacob would have been better off beginning with "if the recipe is to be published only in the USA and only for its citizens".
If there were other books on how to write recipes, it wouldn't be such a problem. However, there appear to be very few. Indeed, Jacob notes in her introduction that this is one of the reasons she wrote this book.
Aside from the recipe ingredients list and measuring strangeness, the book is filled with writing exercises and many other very good tips for people wanting to edit, speak, and/or write about food and be paid to do so. There are also several references to other books about food, or that feature food to read (although aside from the mention of Rex Stout's Nero Wolfe mysteries, most of the fiction books listed seem a little on the fluffy side - but that is likely a matter of taste*).
+++++++++++++++++++
Being an unpaid hobby blogger, I will definitely take many of Jacob's tips under advisement. Except this one:
Get rid of repetition of ideas, inconsistencies, overstatement (especially too many exclamation points), and disproportionate emphasis. [Chapter 4: On Food and Blogging, p.75]
I happen to LIKE zillions of exclamation points!!!!!! There is NO way I'll ever stop using them!! Even if I know categorically that "whooping exclamation-points" are wrong wrong wrong and would never sell my writing - if I were trying to sell it. Those exclamation points are part of my voice.
++++++++++++++++++
I still don't know who decided that water should not be listed in a recipe's ingredients list, even if it is an integral ingredient. It must be a relatively new decree, because water IS listed in the ingredients lists of recipes in "The Joy of Cooking" by Irma S. Rombauer and Marion Rombauer Becker. And not just in the baking sections either.
++++++++++++++++++++++++
* There is no mention of Donna Leon's Brunetti series, Chitra Banerjee Divakaruni's Mistress of Spices, Erica Bauermeister's School of Essential Ingredients, Amor Towles' A Gentleman in Moscow, etc. etc. But perhaps it's because these writers are not "food" writers....
September 8, 2021
Such a great book for aspiring food writers!! I’ve learned so much in a short span of time thanks to this book. Would recommend to anyone interested in food writing!
December 5, 2010
For anyone thinking of writing food pieces in any medium, this book is a must have. The field is extremely competitive, but determination and work will result in publication, even if that publication will be developing a strong personal blog. Some food bloggers are making a living and have started major trends in writing. The most famous of these is food52.com, led by Amanda Hesser, editor of The New York Times Cookbook and regular NYT contributer. The Pioneer Woman, while not a pro, has an extremely successful blog, too.
Other places for publishing food writing include newspapers, travel magazines and dedicated food periodicals, cookbooks, memoirs such as those of the inimitable MFK Fisher's, and others. Will Write For Food addresses each of these, as well as teaches the reader how to do it well.
While there's no substitute for actually writing pieces, nor even a hardcore class on food writing, this book is an invaluable addition to the writer's skill set. I strongly suggest that food writers add it to their libraries and consult it regularly.
Other places for publishing food writing include newspapers, travel magazines and dedicated food periodicals, cookbooks, memoirs such as those of the inimitable MFK Fisher's, and others. Will Write For Food addresses each of these, as well as teaches the reader how to do it well.
While there's no substitute for actually writing pieces, nor even a hardcore class on food writing, this book is an invaluable addition to the writer's skill set. I strongly suggest that food writers add it to their libraries and consult it regularly.
March 6, 2010
Good advice on good writing. Everyone I've ever read and respected makes an appearance, from MFK Fisher to Hemingway to Deborah Madison to the author of that Jewish cookbook Katie gave me for Hanukkah to the guy from Gourmet whose blog I just started reading. And, best of all, everyone I haven't read yet! My to-read list is now overflowing with gems of food writing.
Oh, yeah, and there's all kinds of industry advice here that seems indispensably helpful if you're actually trying to get published, and mildly intriguing in a behind-the-scenes way if you're not. (Hint: you better plan on doing it for the love, not the money.)
Try to find the forthcoming new edition which is supposed to deal more seriously with writing online. Or, you know, avoid it since she's sure to point you towards more arresting food blogs than you could read in a lifetime.
Oh, yeah, and there's all kinds of industry advice here that seems indispensably helpful if you're actually trying to get published, and mildly intriguing in a behind-the-scenes way if you're not. (Hint: you better plan on doing it for the love, not the money.)
Try to find the forthcoming new edition which is supposed to deal more seriously with writing online. Or, you know, avoid it since she's sure to point you towards more arresting food blogs than you could read in a lifetime.
May 11, 2013
If you are interested in writing a book about food or filled with recipes, I would definitely suggest you read this book. Very interesting and full of information, plus the author interviewed several authors who are actually writing in this genre to find out what they had to say. Each chapter has writing activity suggestions to help you put into effect what she has taught you. Just one warning: Be prepared to take a lot of notes. :)
January 1, 2019
There is a level of snobbery here that was a real turn-off. Jacob leaves the reader who is potentially looking to learn how to write about food but not already a food journalist and successful food blogger feeling as though one has bungled up the attempt at writing before putting pen to paper. This book is not enlightening or helpful in any way and really serves as an ode to who Jacob knows in the food writing business.
December 6, 2016
This book had such a wealth of useful information for people at all levels of food writing. It has a ton of resources and ideas for where to develop certain skills further, and I have lots and lots of passages bookmarked. Such a great tool!
April 29, 2012
Great for anyone beginning to think about writing professionally. Good tips on crafting and refining. I enjoyed all of the stories from well known food writers.
January 17, 2014
I love this book! There were so much useful advice. Some of the chapters don't pertain to what I want to do right now, however, I know I will be going back to reference this book many times.
November 15, 2016
I applaud this book on being incredibly thorough. You'll find reasonably detailed information on virtually every aspect of food related writing you can think of here, from blogging and cookbook writing to freelancing and fiction – including various ways people make money with each, and plenty of grounded reminders of the amount of time, work, and sometimes luck involved for those who do it successfully.
Whatever kind of food writing you want to do, you are likely to find some useful advice in this book. However, there will most likely be a lot of parts that don't interest you, too, and if you make yourself read them anyway, in the hopes you might glean something useful, you'll probably be disappointed. At least that's how I felt reading the chapters that didn't pertain to my specific interests. Fortunately, the book is well organized, so skipping the parts that don't benefit you is easy enough to do. (For some reason I was determined to read every word... how could I say I'd “read the book” if I only actually read half? So I stuck with it even when it bored me. That said, I'd rather have too much information than not enough, and when it comes to covering a wide range of topics, this book does a great job.)
My only real complaint is one thing this book completely failed to deliver on: as a book that's all about writing, I kiiiind of expected it would be written really well. I went into it hoping for... I don't know, personality? Whimsy? To be entertained while I was educated. For the most part (aside from some of the areas where the author quotes other food writers) the information is delivered so dryly, it was hard to choke down (pardon the pun). I started reading in January and had to set the book down for several months before picking it up again. I'm glad I finished it (the last chapter in the updated edition is especially useful to bloggers like myself) but it seems like the author took a somewhat textbooky approach to writing this book. Perhaps in a sincere effort to be as informative and clear as possible, which is commendable, but it certainly effected my enjoyment. Hence, 3 stars. I'd still recommend this to anyone wanting to learn about various ways food writing can be implemented, how the publishing industry works, or how to make money writing, but skim for the parts that are most valid to you.
Whatever kind of food writing you want to do, you are likely to find some useful advice in this book. However, there will most likely be a lot of parts that don't interest you, too, and if you make yourself read them anyway, in the hopes you might glean something useful, you'll probably be disappointed. At least that's how I felt reading the chapters that didn't pertain to my specific interests. Fortunately, the book is well organized, so skipping the parts that don't benefit you is easy enough to do. (For some reason I was determined to read every word... how could I say I'd “read the book” if I only actually read half? So I stuck with it even when it bored me. That said, I'd rather have too much information than not enough, and when it comes to covering a wide range of topics, this book does a great job.)
My only real complaint is one thing this book completely failed to deliver on: as a book that's all about writing, I kiiiind of expected it would be written really well. I went into it hoping for... I don't know, personality? Whimsy? To be entertained while I was educated. For the most part (aside from some of the areas where the author quotes other food writers) the information is delivered so dryly, it was hard to choke down (pardon the pun). I started reading in January and had to set the book down for several months before picking it up again. I'm glad I finished it (the last chapter in the updated edition is especially useful to bloggers like myself) but it seems like the author took a somewhat textbooky approach to writing this book. Perhaps in a sincere effort to be as informative and clear as possible, which is commendable, but it certainly effected my enjoyment. Hence, 3 stars. I'd still recommend this to anyone wanting to learn about various ways food writing can be implemented, how the publishing industry works, or how to make money writing, but skim for the parts that are most valid to you.
December 27, 2020
a book filled with advice about writing and the love of food.
it’s for people that are interested in food writing -clearly with that title!- but it also just generally a great read for writers over all - a lot of advice on where to start and writing exercises after each chapter- and it’s for everyone that loves to learn about food.
is food a passion for you and you love to read about it or watch movies about it? this book will give you not only a background view into of that’s done but also a lot of recommendation of books to pick up.
i found this book helpful and full of great ideas and advice and an actual helpful guide without it being intimidating, talking down to the reader or making it seem impossible to follow a passion.
and on top of all of that it’s also extremely readable and fun to read!
highly recommend!
it’s for people that are interested in food writing -clearly with that title!- but it also just generally a great read for writers over all - a lot of advice on where to start and writing exercises after each chapter- and it’s for everyone that loves to learn about food.
is food a passion for you and you love to read about it or watch movies about it? this book will give you not only a background view into of that’s done but also a lot of recommendation of books to pick up.
i found this book helpful and full of great ideas and advice and an actual helpful guide without it being intimidating, talking down to the reader or making it seem impossible to follow a passion.
and on top of all of that it’s also extremely readable and fun to read!
highly recommend!
June 20, 2024
Such a fun read! I received a gift card for one of my favorite bookstores (Book Culture) last month, and I decided to aimlessly stroll around the store until something caught my eye. Luckily, this used copy of Will Write for Food caught my eye within five minutes! I've always been intrigued by food/travel writing, especially because my childhood dream was to become a Food Network television host :') This book was fun, informative, and inspiring -- keep an eye out for improvements on @foodby.ally!
July 14, 2024
Book #23 of 2024.
Actually a very interesting and useful book about writing in general, not just the myriad of food writing. It even includes great advice and guidance you don’t get enough of in this genre, so it’s definitely a recommend if you want to write about food professionally!
Actually a very interesting and useful book about writing in general, not just the myriad of food writing. It even includes great advice and guidance you don’t get enough of in this genre, so it’s definitely a recommend if you want to write about food professionally!
April 22, 2019
Really helpful, practical advice with plenty of nudges to motivate and inspire.
January 24, 2021
Excellent book! I learned so much about writing recipe and sustaining a passion for doing so. I loved this book so much I bought it after reading it for free from the library.
February 28, 2022
Loved it, so inspiring, and provides tons of additional resources and exercises to inspire your food writing.
May 9, 2022
Very interesting and useful even for bloggers of other subjects.
Read
May 22, 2024This book is not what I was looking for- I wanted a food memoir mixed with writing advice/ideas....this was a overfly enthusiastic how to guide.
September 20, 2021
This book is jam packed with helpful information!
March 10, 2017
4.5 out of 5 stars
This book was assigned for a food writing class at my university. So I read most of it at the beginning of 2016 however I wanted to finish it because this book is really well done and jam packed with information about writing with food. Overall seriously enjoyed it
This book was assigned for a food writing class at my university. So I read most of it at the beginning of 2016 however I wanted to finish it because this book is really well done and jam packed with information about writing with food. Overall seriously enjoyed it
August 20, 2021
Honest, knowledgeable discussion of the many aspects of producing writing about food. The final chapter describes jobs that might pay more than writing itself. I enjoyed it very much because I do not write about food at all. I only photograph my own baked goods. I have read several of the books cited, but only because I borrowed them from the library. Jacobs estimates 98 to 99% of all book proposals are rejected by agents and publishers. I think this is realistic.
November 8, 2010
Especially in foodie-haven Singapore, food writing is everywhere – in magazines, newspapers and most prevalently on the world wide web. If you are an aspiring food blogger or simply a foodie looking for extra sources of income to supplement your guilty indulgences through writing, this is the book for you.
Will Write for Food is based on the author Dianne Jacob's own experiences as a blogger, cookbook author, freelance writer and former magazine editor. The comprehensive book covers, in individual chapters, several popular aspects of food writing, including how to become a freelance food writer, on starting with your own cookbook, and getting published with a food blog.
And for those researching the world of food writers, the book further illustrates with interviews with 75 of the world's most successful and award-winning food writers, literary agents, cookbook editors and recipe developers such as Molly O'Neill and Jeffrey Steingarten, on top of a foreword by David Lebovitz.
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
For more book reviews, visit FreshGrads Reads. We also do reviews on food, movies and more in Singapore. Check us out here!
Will Write for Food is based on the author Dianne Jacob's own experiences as a blogger, cookbook author, freelance writer and former magazine editor. The comprehensive book covers, in individual chapters, several popular aspects of food writing, including how to become a freelance food writer, on starting with your own cookbook, and getting published with a food blog.
And for those researching the world of food writers, the book further illustrates with interviews with 75 of the world's most successful and award-winning food writers, literary agents, cookbook editors and recipe developers such as Molly O'Neill and Jeffrey Steingarten, on top of a foreword by David Lebovitz.
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
For more book reviews, visit FreshGrads Reads. We also do reviews on food, movies and more in Singapore. Check us out here!
November 18, 2012
According to Goodreads, I’ve been reading this book since April 24, and it is now November 17. It’s time to admit that it’s likely I won’t finish it right now, and to put it back on the shelf. How ironic that I got stuck in the chapter “Memoir and Nonfiction Food Writing,” since this is the closest chapter to what my food blog, Seasonal Eating is about.
IMHO the best way to read this book is to go right to the chapters that are about the kind of food writing that you do or aspire to do and read them first. Each chapter is powerful and targeted and stands on its own. Ms. Jacob states that she prefers the reader proceed with the chapters in order, but says that it’s not necessary. The fact that each chapter is dense with information and most contain writing exercises can dilute your initial enthusiasm if you must wade through many food topics before coming to your target. This is especially true if you’re already doing some food writing and must sneak in your reading time between deadlines.
Dianne Jacob is probably the best-known food author, editor, and food writing coach in the US. She IS the source. Her book is a wonderful reference for food writers, and I’m sure it will be off my shelf again in no time. Topics include blogging, freelancing, restaurant reviewing, cookbooks, food in fiction and nonfiction, and even how to write a recipe. Plus there’s a bonus chapter on how to get your book published.
If you’re thinking about being a food writer, or beginning to write about food, definitely read this book. You might also want to follow the author’s food writing blog.
IMHO the best way to read this book is to go right to the chapters that are about the kind of food writing that you do or aspire to do and read them first. Each chapter is powerful and targeted and stands on its own. Ms. Jacob states that she prefers the reader proceed with the chapters in order, but says that it’s not necessary. The fact that each chapter is dense with information and most contain writing exercises can dilute your initial enthusiasm if you must wade through many food topics before coming to your target. This is especially true if you’re already doing some food writing and must sneak in your reading time between deadlines.
Dianne Jacob is probably the best-known food author, editor, and food writing coach in the US. She IS the source. Her book is a wonderful reference for food writers, and I’m sure it will be off my shelf again in no time. Topics include blogging, freelancing, restaurant reviewing, cookbooks, food in fiction and nonfiction, and even how to write a recipe. Plus there’s a bonus chapter on how to get your book published.
If you’re thinking about being a food writer, or beginning to write about food, definitely read this book. You might also want to follow the author’s food writing blog.
April 13, 2011
When I saw ‘Will Write for Food’ on a bookshelf in the Ferry Building in San Francisco, I was surprised and excited that a book existed for such a narrow topic. I don’t usually do this, but in this case, I bought it immediately without even browsing the chapters and rolled the dice that the author (Dianne Jacob) had done her homework. As I was walking home, I realized how easily a book like this could be slapped together and sold to people like me, who just started a food blog (WithoutTakeout.com).
I shouldn’t have been worried. ‘Will Write for Food’ is smartly organized and offers a wide range of advice for all types of food writers. The author also included opinions from several established food writers, which was particularly helpful. For example, the chapter on restaurant reviewing had advice from all the major food reviewers that I’ve read over the years (Frank Bruni, Michael Bauer, etc.). This book has already been incredibly useful and should be a resource for me as I look to expand my food writing.
(Disclaimer: I’ve only ready about 75% of this book, only the chapters that apply to me)
Buy 'Will Write for Food' from Amazon.com
I shouldn’t have been worried. ‘Will Write for Food’ is smartly organized and offers a wide range of advice for all types of food writers. The author also included opinions from several established food writers, which was particularly helpful. For example, the chapter on restaurant reviewing had advice from all the major food reviewers that I’ve read over the years (Frank Bruni, Michael Bauer, etc.). This book has already been incredibly useful and should be a resource for me as I look to expand my food writing.
(Disclaimer: I’ve only ready about 75% of this book, only the chapters that apply to me)
Buy 'Will Write for Food' from Amazon.com
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