So You Want to Write About Food
Food writing is one of the most satisfying writing jobs, and
cookbooks are always in demand. It’s a particular skill,
however, that you must learn and perfect. A cookbook writer
has to know how to develop and write foolproof recipes that
taste great. There’s also a sensory edge to cookbooks,
and curiosity about culture, social context, history and place.
My skills, expertise and contacts will help you succeed. I know
how to customize cookbook proposals, including how to write and
edit recipes. I also have the knowledge and contacts you need
to attract top agents who specialize in writing cookbooks.
As a
former newspaper and magazine editor, I can also help you become
a successful freelance writer.
Authors
I have worked with
Food writing
background
Sample
articles
Free Newsletter
Authors I have worked with include:
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Kurt Dammeier, Pure Flavor, Clarkson Potter, 2007
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Jackie Mallorca, The Wheat-Free Cook, William Morrow, 2007
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Jairemarie Pomo, The Hog Island Oyster Lover's Cookbook,
Ten Speed Press, 2007 |
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Linda Furiya, Bento Box in the Heartland, Seal Press,
2007 |
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Melissa Guerra, Dishes From the Wild Horse Desert, Wiley,
2006 |
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Akasha Richmond, Hollywood Dish, Penguin Putnam/ Avery,
2006 |
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Terri Wuerthner, In a Cajun Kitchen, St. Martin's Press,
2006 |
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Patricia Sinclair, Baking Basics and Beyond,
Surrey Books, 2006. Winner of the 2006 Cordon D'Or Award for
Best Baking Cookbook. |
"I was very pleased with both Dianne's comments
and edits. She read my proposal and recipes carefully,
and was both thoughtful and thorough in her editing.
Dianne knows what editors look for and what they
want to read, in addition to what they dislike being
faced with. She grasped what my book was about and
what I was trying to achieve, and she kept both
in mind as she edited. Her editing was to-the-point,
relevant, and gave my work the professionalism and
polish it needed.
I would recommend her anytime."
- Terri Wuerthner,
Food and Travel Writer, Corte Madera, CA
"While I have been a published recipe developer
for many years, Dianne's editing taught me how to
improve both quality and tone. Overall, she showed
me how to make my style much friendlier and how
to lead readers into the recipe.
With Dianne's help, directions flowed better, particularly
when phrasing a technique. Her attention to recipe
details was very helpful.
I sent out my proposal and two New York agents wanted to represent
me. I enjoyed having to choose."
- Patricia Sinclair, Edina, Minnesota
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Food
writing background
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I started writing about food in
1978, when I became the editor of a city restaurant magazine. Since
then I have written freelance restaurant reviews, essays, profiles,
how to pieces, and a cookbook. Today I teach classes in the San
Francisco Bay area, coach aspiring writers, and continue my culinary
education.
For several years, I have judged
the International Association of Culinary Professionals’ annual
cookbook awards and journalism award. |
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Sample
articles
(Please
note that some of these are large PDF files and may take
some
time to download to your system):
Feeding
the Hungry, Gastronomica magazine
Mum's
Comfort Food
Uncork
Your Wine Knowledge
There's
Something about Mary's Kitchen
The
Mango Slurp Fest
The
Right Way To Buffet
Restaurant reviews:
Reviews
in San Francisco Weekly
Brass
Door, San Ramon
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