As the food director at Real Simple magazine, responsible for all recipes, Sarah Copeland has lots of opinions — and experience — about [Read more…] about Writing a High-Quality Recipe is Like a Report, says Real Simple Editor
I’ve been bugging Julie Bennett, vice president and editorial director at Ten Speed Press, for an interview, ever since we met at a conference a year ago.
It’s because Ten Speed publishes so many terrific cookbooks. As the director of the editorial department, Julie manages nine editors who will put out approximately 70 books this year. She has worked at Ten Speed since 1999.
Julie edited New York Times best selling cookbooks Super Natural Every Day by Heidi Swanson and My Paris Kitchen by David Lebovitz, and A New Napa Cuisine by Christopher Kostow (IACP Cookbook of the Year), just to name a few.
We talked about cookbook publishing trends, whether all cookbooks need color photos, and what she looks for:
Q. What are the latest trends in cookbook publishing?
A. Today cookbooks have more of a personal narrative element. The trend of blogger-to-book ties into it, and there are cookbook writers who have a lot to say.
There are so many recipes online, but books present readers with [Read more…] about Beautiful Cookbooks with Stories and Personality Sell Best, Says Editor
Want to know more about cookbook launches and how to work with your publisher?
Chef Craig Priebe and I are working with our publicist Ron Longe on promotion for The United States of Pizza (due out Sept. 22, 2015), so I took the opportunity to interview him on your behalf. Even if you are already a published author, you’ll be interested in Ron’s insider perspective.
Ron is the founder and president of Ron Longe Public Relations, a boutique PR agency. With more than 25 years of experience (I know, he looks so young! ), he has worked in the publicity departments of many New York [Read more…] about Cookbook Publicist Dishes on What Works and What to Expect
Wondering how to transition from a blog whose subject no longer thrills you? Looking for a career change or a way to recharge? Joe Yonan understands the positive power of change and has accomplished many shifts in his career.
The award-winning Food and Travel editor of The Washington Post spent 2012 in North Berwick, Maine, on leave from the Post to learn about growing food and homesteading from his sister and brother-in-law.
Earlier, he started the Post’s Weeknight Vegetarian column. There was a big to do, since people assume newspaper food writers are omnivores. Now he’s writing about growing food on his 150-square-foot urban front yard, in addition to managing the food and travel sections of the paper. [Read more…] about Q&A: Change is Scary but Not Listening to Yourself is Scarier
Writing books is both a struggle and a joy. That was David Lebovitz’s experience for his latest cookbook, My Paris Kitchen. It’s full of stories of his life in Paris, with gorgeous photos for classic and modern recipes. I caught up with David on email, to ask about his writing process and philosophy:
Q. Why did you want a book with so many stories? The recipes often have a story in front of the headnote! That’s a lot of work.
A. We all spend so much time online, madly scrolling through things and clicking around, that I’ve realized how much I miss sitting in a chair (or curling up in bed), with a book. The idea of My Paris Kitchen was to present a personalized picture of Paris. I like telling stories and the story of the book is how I [Read more…] about David Lebovitz: How Writing a Book is Different than a Blog
I spoke with Dave about his latest book and his thoughts about cookbook negotiating and writing:
Q. Congrats on your latest book, Global Kitchen. Is it a work-for-hire with royalties, from Cooking Light? That’s an unusual arrangement.
A. Actually, I got an advance for this book. The material I created – apart from my 30 recipes — was a work-for-hire. The publisher, Time Home Entertainment Inc., owns Cooking Light and several other publications and they own the rights to use the material in Global Kitchen elsewhere.
Regarding the 30 recipes, the publication has the right to the material for a certain time, and then the rights revert to me. So if I want to [Read more…] about After 40 Cookbooks, David Joachim’s Secrets to Success
Bonnie Benwick, deputy food editor and recipe editor at the Washington Post, is obsessed with good recipes. She tests and edits a slew of them every week for the paper’s Food Section, and wrote the Post’s first cookbook.
She also manages a crew of 30 testers, sometimes makes dishes at home for the photo shoots, and is not above running around town to find a prop or ingredient for a dish.
We met on e-mail, when she told me she was reading my book, Will Write for Food, while on vacation! More recently she interviewed me on cooking smarter, and after discussing my rant on not specifying the amount of salt in recipes, she wrote this feature article: ‘Salt to taste,’ taken with a grain of regret. Here are her thoughts on what makes a good recipe for the Washington Post, should you wish to pitch her:
Q. Where does the Washington Post get its recipes ?
A. It’s a mix. I choose some from new cookbooks, some come from [Read more…] about The WaPo’s Bonnie Benwick: “Send Me a Clever Recipe”