Will Write for Food The Complete Guide to Writing Restaurant Reviews, Cookbooks, Recipes, Stories and More If you are a food lover who wants to express yourself, this book will guide you from your earliest creative impulses to successful articles, restaurant reviews and cookbooks. Interviews with award-winning writers such as Jeffrey Steingarten, Calvin Trillin, Molly O’Neill and Deborah Madison, plus well-known food editors and literary agents, fill out a portrait of how to write what magazines and book publishers want, giving you the background you need to get started and the confidence follow through. You'll find comprehensive yet accessible chapters ranging from restaurant reviewing to cookbooks to memoir. Focused exercises at the end of chapters stimulate creativity and help organize thought, building practical skills. Will Write for Food is the first and conclusive guidebook to the incredibly popular world of food writing. Please support your independent book store, or order at Amazon.com.

Reviews and in the news

• Former Chez Panisse pastry chef, cookbook author and freelance writer David Lebovitz reviews my book on his web site.
• Washington, DC: Juliett Rossant, head of superchefblog.com, interviewed me after my class at the Smithsonian.
• Seattle, WA: Read the enthusiastic review of my book in the Seattle Times daily newspaper.
• New York, NY: See photos of my Mediabistro book party in New York.
• ASFS Quarterly (that's the Association for the Study of Food and Society) published a long rave review of my book.

Chef Craig and I at a San Francisco pizza demo and book signing.

Grilled Pizzas and Piadinas Until now, the only way to eat a gourmet pizza with a crispy, smoky crust was to order it in a restaurant. Today you can achieve the same flavor and texture by grilling it in the backyard. All you need is a grill and a spatula to create mouth-watering pizza for families or a crowd. Chicago magazine calls my co-author Chef Craig Priebe a “pizza miracle worker.” He has been grilling for 12 years and now, with my help, brings his culinary creativity and seductive ingredient combinations from around the globe into the home kitchen. Try a jerk-smoked pork pizza with plum chutney and mango, or a grilled eggplant piadina with a tomato vinaigrette.What's a piadina? It's a crispy grilled flatbread, folded in half and filled with ingredients such as pancetta, arugula and tomato. Please support your independent book store, or order at Amazon.com Reviews Barefoot Kitchen Witch Bibliocook The Daily WD (Women's Day magazine) Andrea's Recipes Chilefire The Happy Sorceress