Here it Is: The New Edition of Will Write for Food

Jul 062010
 

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.

  36 Responses to “Here it Is: The New Edition of Will Write for Food”

  1. Very excited! I read the first version when I started blogging and it really helped me set my direction. I will look forward to getting a copy of the new edition :-)

  2. What a beautiful new cover! Congrats, Dianne! The first version was an absolute must-read, and I’m sure this is as well. It armed me with incredible knowledge and confidence as I wrote my very first book proposal, and I’m eternally grateful. Let me know if your tour brings you to NYC!

  3. Congratulations Dianne, how exciting. I can’t wait to read the updated version–love the cover!

  4. And you didn’t update the title? Will Blog for Grog is still available :)

    Josh

  5. Congratulations Dianne-you’ve done it again, and I’m sure it will be a winner!

    Nani

  6. I love this book. Look forward to the revised version!

  7. Can’t wait to get my hands on it. I read the first one cover to cover and it has so many flagged pages. An excellent book for any food writer or want-to-be blogger.

  8. I think the new cover looks beautiful, though I did like the typewriter keys version as well. I think it has a nice spacious feeling to it – and it draws me in more than the other version.
    Very glad I get to read the expanded version with the new chapter!

  9. The well-thumbed copy of Will Write for Food that’s sitting on my desk will happily cede its spot to your new and improved version. Congratulations! Very exciting and much needed! I do like the typewriter keys but the new cover is lovely. Can’t wait to read it!

  10. I’ve already pre-ordered my copy and Amazon will be winging it along to Japan as soon as your book hits their docks. Can’t wait to read the “bloggy” parts as I know I need to rev up my little site. Congratulations on getting this done and on have fun running around the country in August. Let me know if you go to Gloucester, I’ve got a great recommendation for you.

  11. Great! I’ve read the first publication last year as a first step to become more realistic about blogging and writing a cookbook.
    Your book is extremely useful and pratical. It opens the eye of the real world out of the blog.

  12. Congrats–I’m sure it will be huge success. I’m sure there will be lots of great stuff in it for all of us!

  13. I can’t wait to read it. I’ll also help pimp the book on my blog and elsewhere. Will there be some for sale at IFBC in Seattle in August?

    Thanks!

  14. Congratulations, Dianne! I bought your first book when I started blogging a year ago, go back and re-read portions often, and definitely look forward to reading your new book. The information you shared in your first book, and on your blog, has guided and inspired me. Thank you!

  15. Congratulations, Dianne! Can’t wait to get a copy! Best…Susan

  16. Mine has been on pre-order for weeks now and I cannot wait to have it in hand so I can dive in and start learning from the Pro!!

  17. Congratulations! I will definitely look into it.

  18. Hi Dianne, Great new cover though I did like the typewriter keys — at my first copywriting job I used an old IBM Selectric (and carbon paper if you can believe it!) so I have a soft spot for typewriters. I’m looking forward to the new edition of your book. I’d love to see a post on what the revision and update process was like. We have an active blog community here in the Twin Cities (as well as a huge foodie base) but no planned conference that I know of. Do you have plans to make it to Minneapolis or Saint Paul?

    • Good idea for a post, LoAnn. Thanks. No plans yet but give me a reason to come and I’ll consider it!

  19. Pre-ordering done! I look forward to reading it. Congrats.

  20. I pre-ordered and can’t wait to get my hands on it! Love the new cover, but like LoAnn, I will always have a soft spot for the typewriter keys. :)

  21. Congratulations – heading on over to Amazon to pre-order now! Might have to get it signed at IFBC! What a great accomplishment – cannot wait to read it!

  22. Wonderful news! Love the new cover! I also hope to make it to IFBC this year. If I can, it will be my first time going.

    I just received your first edition in the mail a few days ago and have been thoroughly enjoying every bit of the book so far. Worth every penny, for sure. I definitely can’t wait for the new edition to come out, as I’ve want to learn more about establishing myself as a successful food blogger. I began my blog in January this year and have only recently started updating it regularly, in hopes of evolving it as I grow as a professional food writer.

    Going to pre-order the new edition as soon as I am able to! :)

  23. Good work! I’m certainly going to check out the new parts on blogging and
    such – could use your help. I enjoy your pieces a lot. Pithy. Fun to read. And yes,
    I miss the typewriter keys as well. They could have had a hand wearing a typewriter
    key bracelet or just an errant key, no?

    • Thanks!

      Apparently they were going for a cover that seemed memoir-ish. I don’t really understand why but I’ve decided I like it.

      Re the typewriter keys, I have two pieces of jewelry that match the first book’s cover: a typewriter key with the letter D on it, on a pendant — a gift from my agent when the book came out (so sweet!); and a typewriter key bracelet that I bought to match it. Yes, I could have loaned those out for the photo shoot. But as we know, we can’t control these things.

  24. Congratulations, Dianne. I look forward to reading it, and, I agree, the cover looks great!

  25. way to go, girl. and the new cover is growing on me too…maybe your publisher was afraid that the typewriter keys might feel too retro for folks in blogland, who may well be a big potential audience for the new addition, don’t you think?

    • Yes, they are a big target for the new edition, and it does look fresh compared to the old one! Thanks.

  26. I can’t wait! I loved your first book, and I’m sure I’ll love the next one even more!

  27. Fantastic! Looking forward to it, as I always love coming here. Trust me, I have learned a lot.

  28. Hi Dianne! Will you have any stops in Florida to promote the new edition? Gina

  29. [...] Dianne of the recent additions to Will Write for Food: I interviewed the most successful food bloggers, writing a 17,000-word chapter on food blogging [...]

  30. Hi Dianne,
    I loved your first edition and immediately ordered your new one when I saw this post.
    Your book was so helpful when I started my blog over the summer and I love the new blogging chapter you included in this edition.
    The cover is beautiful!
    Thank you for the helpful information you write on your blog and facebook page.

  31. [...] the new edition of Dianne Jacob’s amazing book “Will Write for Food” just got published. It has a [...]

  32. [...] Dianne of the recent additions to Will Write for Food: I interviewed the most successful food bloggers, writing a 17,000-word chapter on food blogging [...]

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