- Want to make your book available for sale on Amazon.com and other channels? Self-publish and sell your book on-demand through BookSurge, a member of the Amazon group of companies.
Join Amazon Prime and ship Two-Day for free and Overnight for $3.99. Already a member? Sign in.
Better Together
Customers Who Bought This Item Also Bought
The Recipe Writer's Handbook, Revised and Updated by Barbara Gibbs Ostmann  (8)
$16.47
|
Make Money as a Food Writer in Six Lessons by Pamela White (4)
$21.95
|
Best Food Writing 2007 (Best Food Writing) by Holly Hughes  (5)
$10.85
|
Best Food Writing 2006 (Best Food Writing) by Holly Hughes  (1)
$10.85
|
Digital Food Photography by Lou Manna  (34)
$26.39
|
Editorial Reviews
Amazon.com
Whether you're writing about medieval food or salt, radishes or Balinese cooking, you'll find an organization, publication, Web site, or other aid for your research sandwiched between the covers of Gary Allen's Resource Guide for Food Writers. Allen's book is divided into three sections. The first lists sources, including food-related library collections, organizations, Internet newsgroups, 33 pages worth of periodicals (among them, Food Insects Newsletter, Garlic Times, and Hive Lights), and even more of food-related Web sites. From there Allen moves onto interview techniques (hint: "writers should be quiet during interviews"), culinary reference works, writing guides, recipe formatting, and food-writing courses and conferences. The book's final section lights on book proposals, markets, self- and Web publishing, agents, copyrights--even stock photography. One longs sometimes for some critical evaluation of the resources listed, but what the book lacks in assessment it makes up for in sheer volume of information. --Jane Steinberg
Review
Whether you're writing about medieval food or salt, radishes or Balinese cooking, you'll find an organization, publication, Web site, or other aid for your research sandwiched between the covers of Gary Allen's Resource Guide for Food Writers.
–Amazon.com, October 20, 1999
Allen, an educational technologist at the Culinary Institute of America, has gathered together his favorite print and electronic resources in a clever book that is certain to be useful to food writers, culinary professionals, and students in search of culinary information. ...[B]ecause it brings together in one source information that has been dispersed in a range of other reference books, this title will be a valuable addition to any large academic or public library's collection.
–Library Journal, 6/99
See all Editorial Reviews
Whether you're writing about medieval food or salt, radishes or Balinese cooking, you'll find an organization, publication, Web site, or other aid for your research sandwiched between the covers of Gary Allen's Resource Guide for Food Writers. Allen's book is divided into three sections. The first lists sources, including food-related library collections, organizations, Internet newsgroups, 33 pages worth of periodicals (among them, Food Insects Newsletter, Garlic Times, and Hive Lights), and even more of food-related Web sites. From there Allen moves onto interview techniques (hint: "writers should be quiet during interviews"), culinary reference works, writing guides, recipe formatting, and food-writing courses and conferences. The book's final section lights on book proposals, markets, self- and Web publishing, agents, copyrights--even stock photography. One longs sometimes for some critical evaluation of the resources listed, but what the book lacks in assessment it makes up for in sheer volume of information. --Jane Steinberg
Review
Whether you're writing about medieval food or salt, radishes or Balinese cooking, you'll find an organization, publication, Web site, or other aid for your research sandwiched between the covers of Gary Allen's Resource Guide for Food Writers.
–Amazon.com, October 20, 1999
Allen, an educational technologist at the Culinary Institute of America, has gathered together his favorite print and electronic resources in a clever book that is certain to be useful to food writers, culinary professionals, and students in search of culinary information. ...[B]ecause it brings together in one source information that has been dispersed in a range of other reference books, this title will be a valuable addition to any large academic or public library's collection.
–Library Journal, 6/99
See all Editorial Reviews
Product Details
|
