Previously a newspaper, magazine, and publishing company editor-in-chief, I became a full-time writing coach, author, and freelance editor in 1996.
Coach. I coach writers around the world on writing and publishing books, freelance articles, and blogs. American authors I have coached have signed with major publishers including Chronicle Books; Little, Brown; Ten Speed Press/Random House; Running Press, and Simon & Shuster. Book advances for my clients have been as high as $230,000. The stories of writers I have coached have appeared in The New York Times, The San Francisco Chronicle, The Washington Post, Serious Eats, NPR, among others.
I also help writers with career goals and changes.
Editor. I have edited cookbooks and ghost-written for publishers including Time Inc., Andrews-McMeel and Weldon Owen. Some authors hire me to edit their manuscript prior to submission to a publisher, or if they’re self-publishing.
Author. I am the author of the multiple award-winning book, Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Memoir, Recipes, and More (Da Capo/Lifelong Books), now in its third edition. Will Write for Food has won three international awards for excellence. The first edition won the Cordon D’Or International award for Best Literary Food Reference Book in 2005. The second won the Gourmand World Cookbook Award in 2010 for best book in the USA in its category. The third won a Silver Nautilus award in the Creative Process category. College and university professors use it as a textbook across the US. See what others have said here.
I am the co-author of two cookbooks with chef Craig Priebe. Our most recent book, The United States of Pizza (Rizzoli, 2015), was recommended by The New York Times, The Boston Globe, and NPR as one of the best cookbooks of the year. The United States of Pizza also won a 2015 national award for cookbooks from IndieFab. We also wrote Grilled Pizzas & Piadinas (DK Publishing, 2008).
I wrote the text for The Good Pantry (Oxmoor House, 2015), with recipes from Cooking Light.
Blogger. My blog is aimed at writers and covers trends, issues, and techniques. The New York Times, Publishers’ Weekly, Chow, Eater, BlogHer, have picked up my posts.
Judge. Sometimes I am a judge for the James Beard Foundation‘s annual cookbook awards. I’ve also judged the International Association of Culinary Professionals (IACP) annual cookbook awards and the IACP Food Writing Awards. I was a finalist for an IACP food writing award in 2007.
Freelancer. As a freelance writer, I have written feature articles for a variety of publications, including Lucky Peach and The Washington Post. My essay in Lucky Peach, The Meaning of Mangoes, was the grand prize winner of the M.F.K. Fisher Award for Excellence in Culinary Writing in 2016. It also won Best Essay from the Association of Food Journalists annual awards, and is included in the anthology Best Food Writing 2016.
Speaker and Teacher. Based in Oakland, CA, USA, I am a speaker and teacher who travels around the world to teach and present, including in London, Dubai, Vancouver, Turkey, Cambodia, and Australia. In 2013 I was named the Joseph Hoare Gastronomic Writer in Residence for the Stratford Chef’s School in Canada, the country’s most prestigious cooking school. See my upcoming events here.
Product reviews. I sometimes review books of interest to my readers, particularly those that are literary or practical. I don’t review cookbooks or any other product.
Affiliate program. In my posts, I add links to books and the occasional product to Amazon.com, where I receive incremental compensation. I am also an affiliate of Amazon.com and Food Blogger Pro.
Sponsorship, embedded links, and guest posts. I do not allow sponsored posts or embedded links. Some food writers have written excellent guest posts, and I invite you to contact me if you wish to pitch a topic.
Display advertising. My site takes display advertising. Please contact me about your product.
Content. All posts are copyrighted and owned by me. Republishing them is possible, but only with my written permission.
For more information, please contact me.