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Fully revised and updated to include the latest information on food bloggingcookbook author and food writer Dianne Jacob’s soup-to-nuts guide for the aspiring food writer
Dianne Jacob, a journalist and food-writing instructor, has been writing about food for twenty years. She is the coauthor of Grilled Pizzas & Piadinas and lives in Oakland, California.
“Should be mandatory reading for everyone who aspires to be a food writer. No matter the format, medium, or style, Jacob has it covered. . . . You'll find important and helpful advice for anyone interested in blogging, creating recipes, writing a food memoir, or shooting food porn. There are also “Writing Exercises” to help you hone your skills. . . . Probably the best part of the book is that she turns to seasoned and respected professionals for advice, names you’d recognize in a heartbeat: Michael Bauer, David Lebovitz, Judith Jones, Adam Roberts, Deborah Madison, and Dorie Greenspan—just to name a few. Yes, it can seem like the world of food writing is an overcrowded one and Jacob’s upfront and honest account can be a little unnerving for the faint of heart: It’s not as glamorous as it seems, timing and luck do play a part, and the money doesn’t always follow. But if knowledge is key, Will Write for Food can help open the coveted door.”
Bookviews, September 2010
“It is filled with good advice about the various genres of food writing. I have been a professional writer for decades so I can confirm that this is the real deal…It is an essential tool for every foodie hoping to put pen to page.”