May 262015
 

Lucky PeachLooking for a paid outlet for your food writing?

Recently Lucky Peach launched a new website featuring “daily essays, recipes, restaurant recommendations, comics, and other miscellany,” says editor Chris Ying.

That means they need lots of content, which is the best news ever for freelance food writers. Here are some guidelines for submission:

1. Write for a monthly theme, tied to the Continue reading »

May 192015
 
Literary Agent Sally Ekus represents cookbooks and food-based books.

Literary Agent Sally Ekus represents cookbooks and food-based books.

A guest post by Sally Ekus

Every time I talk with a new author or perspective client they ask the same question: “What can I expect for an advance?” I tell them $250,000. No wait, that was a dream I had last night. In reality, though, I can’t answer.

Spoiler alert: the answer to most everything in publishing is “It depends.” In the case of cookbooks, the answer depends on platform, proposal, and concept. And no agent will tell you an amount in advance. Let’s be real, if you were applying for a job and you were told your salary could be Continue reading »

May 122015
 
DIWC_

The recently-opened Dubai International Writers’ Center, which hosts talks, coaching and workshops.

I’m thrilled to return to Dubai, that hot, impossibly complicated and dizzying place of high rises, including the world’s tallest building. It was more than 100 degrees on my first trip in September 2013, and it will be about 100 degrees later this month. Sense a pattern? I’m packing light.

Last time I was a guest instructor for Bethany Kehdy, who runs Continue reading »

May 052015
 
Denise-Vivaldo

Denise Vivaldo doesn’t let other people define her.

You’re doing fine until someone makes a snide remark on social media. Then a literary agent says your book idea won’t sell, and two editors haven’t responded to your story pitches.

Soon you’re having trouble getting through the day.

What you need is a mini Denise Vivaldo on your shoulder. This successful food stylist and food writer is one of the most optimistic people I know. She seems to let slights, criticisms and rejection slide right off.  I thought I should interview her to find out how she does it:

Q. You say you have thick skin. How do you define that?

A. I got a thick skin early in life and it has worked for me. As a child I danced and by the time I was eight or nine years old, I was already Continue reading »

Apr 282015
 
Early-Peaches2

Peaches in April! Thanks to climate change, these appeared at my Oakland, CA farmer’s market last weekend.

Who has time to keep up with everything going on in our food writing world?

You do! Just click on the peachy links below, especially the fun ones.

This list first appeared in my last quarterly newsletter, a free compendium of links for food writers and bloggers. If you’d like to subscribe, please sign up here. If you’re already a reader, thank you! Here we go:

1. Wondering who’s selling the most cookbooks? Here are the bestselling cookbooks of 2014. As usual for the last few years, Ree Continue reading »

Apr 212015
 
The-Good-Pantry-Pancake-Mix

Pancake and other dry mixes are a feature of  Cooking Light’s The Good Pantry.

I don’t know about you but my pantry is out of control.

There are pestos, frozen kaffir leaves, and stocks bulging out of freezer drawers. Little jars of unfinished sauces linger in the fridge. Costco bags of nuts, frozen berries, and fish snooze in the chest freezer downstairs.

And don’t even ask how many kinds of oils and vinegars I keep in the cupboard in a Lazy Susan, along with Continue reading »

Apr 142015
 
Here I am, eating bonbons all day as a sponsored writer. Heh.

Here I am, eating bonbons all day as a sponsored writer.

There’s been lots of talk on my blog lately about money and food blogging. (See post about Adam Roberts and Amy Sherman’s post.)

But one thing people don’t talk about is the privilege of being a food writer, where earning money is a secondary ambition for many – not because they’re hobbyists, but because they don’t have to earn a living.

This story on Salon about obfuscating the circumstances that let us write Continue reading »