Last year, based on the success of the film Julie & Julia, my agent persuaded my publisher that Will Write for Food needed an update. “EVERYONE who has seen the movie wants to write a food blog,” she said, “and Dianne has already been received as an expert on the subject.”
Published in in 2005, the first edition of Will Write for Food needed an update, as it did not say much about food blogs. Back when I wrote it in 2004, the print world ignored bloggers as unproven and unedited. And I had a background in print.
How things have changed in five short years. Now food bloggers are the darlings of the food writing world, and some blogs have higher readerships than national food magazines. Some bloggers have higher incomes than the executive editors of those magazines too. And then there are the blog-to-book deals, the opportunities to write for print, and all kinds of other doors that opened as bloggers blasted into international consciousness by embracing easy blogging software and appearing online immediately. Now, every print publication and most general websites have begun blogs as a way of staying relevant.
A year ago I launched this blog as a way to research my new version of Will Write for Food and to build a platform for its sales. I couldn’t say so because I didn’t want sales of the existing version of my book to come to a halt, so all this time I’ve been waiting to make this announcement.
Meanwhile, it’s been fun learning how to blog, build an audience, figure out what resonates with readers, and become part of an enormous online community. Along the way, I interviewed the most successful food bloggers, writing a 17,000-word chapter on food blogging (about 70 pages double spaced) that will answer your questions, inspire you, and provide resources and insider information.
In addition to the new chapter on blogging, the new edition of Will Write for Food incorporates tips on using social media as a freelancer and a blogger; updated info on book publishing, whether traditional or self-publishing; and updated info on the newer, more competitive freelancing market. There’s a foreword by the multi-talented David Lebovitz, a successful food blogger, author and freelance writer and one of the first to champion my book (and note comment from Cooking With Amy, way back then too). You’ll also find insider information based on 75 interviews with the most successful authors, writers, editors, agents (and bloggers) in our business, plus a bibliography of more than 200 books, and a resource guide of magazines and websites that take freelance writing.
I hope you’ll check it out. The new edition is 25 percent bigger, clocking in at around 100,000 words, and the price of $15.95/$20 Canada has not changed. I’ve grown to appreciate the new cover, a departure from the oh-so-journalistic typewriter keys.
My new edition should be in stores by the end of this month, or pre-order it online or at your local independent bookstore. And as soon as it’s out, I’ll be running around the US and Western Canada to appear at conferences and bookstores to promote it, so I hope you’ll come by and say hello.