Will Write for Food: The Complete Guide to Writing Cookbooks, Restaurant Reviews, Articles, Memoir, Fiction and More

4.5 out of 5 stars 117 ratings
ISBN-13: 978-1569243770
ISBN-10: 1569243778
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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.

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

Product details

  • Item Weight : 11.4 ounces
  • Paperback : 320 pages
  • ISBN-13 : 978-1569243770
  • Product dimensions : 5.5 x 1 x 8.25 inches
  • Publisher : Da Capo Lifelong Books (April 10, 2005)
  • Language: : English
  • Customer Reviews:
    4.5 out of 5 stars 117 ratings

Customer reviews

4.5 out of 5 stars
4.5 out of 5
117 global ratings
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Reviewed in the United States on May 14, 2014
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Reviewed in the United States on November 24, 2010
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Reviewed in the United States on July 19, 2010
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Reviewed in the United States on June 24, 2005
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Reviewed in the United States on March 2, 2015
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Top reviews from other countries

cartoon
5.0 out of 5 stars What an excellent book, not just for us who write
Reviewed in the United Kingdom on October 2, 2014
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Fatnrich
5.0 out of 5 stars Food writers! Buy this now.
Reviewed in the United Kingdom on March 13, 2015
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Amazon Customer
5.0 out of 5 stars Five Stars
Reviewed in the United Kingdom on January 30, 2016
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Martina
5.0 out of 5 stars Five Stars
Reviewed in the United Kingdom on August 21, 2014
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PH
4.0 out of 5 stars For Food writers!
Reviewed in the United Kingdom on June 1, 2012
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One person found this helpful
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