Will Write for Food: The Complete Guide to Writing Cookbo... and over one million other books are available for Amazon Kindle. Learn more
Qty:1
  • List Price: $16.99
  • Save: $3.48 (20%)
FREE Shipping on orders over $35.
In Stock.
Ships from and sold by Amazon.com.
Gift-wrap available.
+ $3.99 shipping
Used: Like New | Details
Sold by bellwetherbooks
Condition: Used: Like New
Comment: **2nd Edition** LIKE NEW/UNREAD!!! Text is Clean and Unmarked!!! --Be Sure to Compare Seller Feedback and Ratings before Purchasing-- PA Sales Tax is included in purchase price. Tracking is not available for orders shipped outside of the United States. If you would like to track your domestic order please be sure to select the Priority/Expedited Shipping option.
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

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,) Paperback – July 27, 2010


See all 4 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle
"Please retry"
Paperback
"Please retry"
$13.51
$9.39 $7.91
Best%20Books%20of%202014


Frequently Bought Together

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,) + Plate to Pixel: Digital Food Photography & Styling + Food Photography: From Snapshots to Great Shots
Price for all three: $53.96

Buy the selected items together
NO_CONTENT_IN_FEATURE

Best Books of the Year
Best Books of 2014
Looking for something great to read? Browse our editors' picks for 2014's Best Books of the Year in fiction, nonfiction, mysteries, children's books, and much more.

Product Details

  • Series: Will Write for Food: The Complete Guide to Writing Blogs,
  • Paperback: 360 pages
  • Publisher: Da Capo Lifelong Books; Second Edition edition (July 27, 2010)
  • Language: English
  • ISBN-10: 0738214043
  • ISBN-13: 978-0738214047
  • Product Dimensions: 6.1 x 0.8 x 9 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (73 customer reviews)
  • Amazon Best Sellers Rank: #27,820 in Books (See Top 100 in Books)

Editorial Reviews

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. --This text refers to an out of print or unavailable edition of this title.

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 --This text refers to an out of print or unavailable edition of this title.

More About the Author

Dianne Jacob was born in Vancouver, Canada, the first-generation daughter of Iraqi Jews from Shanghai. Her dad, an amateur poet and songwriter, gave her writing assignments from a tender age. One of her first poems was about a frog with gastro-intestinal distress.

In her 20s Dianne graduated from journalism school and became a newspaper reporter and editor. She later moved to the US to work on two international magazines and a city magazine as a top editor. While in journalism school a second time, she interned at Playgirl magazine, where she reviewed incoming slides of naked men and designed surveys about reader satisfaction.

Her last full-time position was as editor-in-chief of Books That Work, a pre-internet publisher of CDs containing multimedia book content and interactive software. One of the books she worked on won a Literary Marketplace Award for Technical Innovation.

Since 1996 Dianne has been an author, writing coach, freelance writer, freelance editor, and teacher. Her first book, Will Write for Food, won the 2005 international Cordon D'Or Award for Literary Culinary Reference. She started a blog on food writing in 2009, also called Will Write for Food. For more information, see her website at http://www.diannej.com.

Customer Reviews

I highly recommend it to anybody who wants to write about food.
Kevyn Allard
Dianne Jacob's book is inspiring and confidence-boosting, and is packed with tips that all food writers - whether amateurs or aspiring professionals - need.
Peace of Mind
As Ms. Jacob does not cover cookbook reviewing (my favorite culinary writing hobby), I will comment on her extensive tips on writing recipes.
B. Marold

Most Helpful Customer Reviews

60 of 63 people found the following review helpful By Heather Ivester on August 29, 2005
Format: Paperback
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.
Read more ›
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
34 of 38 people found the following review helpful By Cathe VINE VOICE on April 19, 2005
Format: Paperback Verified Purchase
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.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
19 of 20 people found the following review helpful By Paulina on April 21, 2005
Format: Paperback Verified Purchase
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".
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
17 of 18 people found the following review helpful By Debbie the Book Devourer on November 15, 2005
Format: Paperback
Like many people who have picked this book up, I'd like to someday write something about food, whether it be reviews, essays, a memoir, or a cookbook. Ms Jacob's step-by-step advice has proven inspiring, eye-opening, and realistic. Besides giving the how-to of getting published, she gives great tips for getting the creative, ahem, juices flowing. She also reminds us how competitive the field is and reminds us to start small, to take little bites (sorry). Finally, the book is chock full of references to books, websites, and groups that cover writing in general, writing recipes, finding agents -- the whole enchilada (I just can't help myself).

The only reason she got docked a star is that the book is full of typos, mistaken words (like not even usage errors, but those are there too), missing words, and at least one case of apostrophe abuse. Maybe I'm being too harsh, but I think that if you write a book on writing, you'd really best make sure it's flawless. Still, it's a book I might actually add to my personal library at some point. I'd highly recommend it if you're at all interested in writing about food, or even just writing in general.
3 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
32 of 37 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on June 24, 2005
Format: Paperback Verified Purchase
`Will Write for Food' by culinary journalist and writing teacher, Dianne Jacob is a must read for everyone who has any intention on entering the culinary writing field. Whether intentionally or unintentionally, Ms. Jacob makes it clear that like virtually every worthwhile endeavor, success with culinary writing is difficult. As I have occasionally given some thought to trying my hand at submitting culinary writing for publication, I have thought that there may be some `easy' markets, if I were just clever enough to find them. Ms. Jacob has convinced me that there are no easy markets, at least none which actually pay real money for publication. Even the seemingly `easy' outlets such as local newspapers, magazines, and niche magazines have so many sources of either free or relatively inexpensive material that even these markets may be tough to crack. The major national markets such as `Gourmet', `Saveur', and `Food and Wine' are virtually unreachable by the newcomer.

The second most important thing about Ms. Jacob's book is that it does not intend to teach you how to write. She does give a few pages of suggestions and hints, especially on word usage in culinary applications are spread here and there around the book. And, a few references to sources on training for writing are given, including my very favorite `The Elements of Style' by Strunk and White.

Thus, the book is more about the food writing market than it is about writing. This is a very good thing, as all your writing efforts are worthless if you don't have a clear notion of your audience, your medium, and your medium's picture of their audience. And, the quantity and quality of sources, especially web sites given in this book are truly astounding.
Read more ›
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Recent Customer Reviews


What Other Items Do Customers Buy After Viewing This Item?