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 »

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Feb 242015
 
Eggs-OxbowMarket.Napa

Steak tartare, fried eggs and Vietnamese herb salad, an unusual combo but it worked beautifully for brunch.

I adore links that teach me how to be better at what I do. Sometimes people send them to me, and sometimes I discover them online. I cull through dozens to find the best information for food writers. As a result, these kinds of lists are some of my most popular posts.

This particular list came from my last quarterly newsletter. I’m collecting links now for my next newsletter on March 30. It’s free and won’t clog up your inbox because it only shows up 4 times per year. So please consider signing up.

Now, on to what’s new in our world:

  1. How to use the DMCA to prevent people from stealing your online content.
  2. To see what’s trending online in recipe searches, here are sites to visit.
  3. Heidi Swanson of 101 Cookbooks writes about maintaining a long-term blog.
  4. How Ten Speed Press became a cookbook powerhouse.
  5. Here’s what happens on a cookbook shoot.
  6. If you write about special diets, here’s an excellent exploration into the gluten-free craze.
  7. Why is it so hard to catch your own typos?
  8. Need a media kit for your blog? Here’s a free template.
  9. If you want to become a star, start your own YouTube cooking channel.
  10. Mark Bittman changed the way he writes recipes for his newest cookbook, and says we’ve all been doing it wrong.
  11. To pitch newspaper food sections on your latest book or a story, here’s a helpful chart.
  12. The New York Times held a Food for Tomorrow conference and you can watch all the videos for free.
  13. Food magazine editors moved around a lot last year. Eater has a chart.
  14. If you want to write long-form journalism, Eater is interested.
  15. If you take ads on your blog, you might want to know which ad network has the biggest market share.

Just for Fun

  1. Here are classic New Yorker stories about chefs, free to read.
  2. Like Food Memoir? Here’s a long list of the best ones, according to a reviewer at Abe Books.

Continue reading »

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Nov 112014
 
Tomato sauces @540

Vibrant tomato sauces, captured courtesy of photographer Donna Ruhlman.

Who has time to keep up with all the tips and irresistible stories on the Internet?

Now you do! I’ve saved you hours by aggregating this tomato-sauce colored list of links about food and recipe writing, successful bloggers, book promotion, and freelance Continue reading »

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Jul 152014
 
Pies

Summer pies from my local farmer’s market in Oakland, CA.

Want to keep up with best practices for writing a food blog or cookbook,  freelancing, or working with companies? Need a link to something fun once in a while? Of course you do.

That’s why you need these links, taken from my quarterly newsletter filled with resources for food writers and bloggers. If you haven’t signed up yet, what are you waiting for? Here’s what you missed in my last one, sent at the end of June:

  1. Do you have a media kit so companies can contact you? If not, you might consider making one. Big companies expect it.
  2. I’m working with a cookbook editor right now, and these tips are good reminders. Top 10 Ways to Make Your Editor Love You.
  3. Do you aspire to give a TED talk? Even if you Continue reading »
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Apr 152014
 
chocolates

Champagne chocolates on display at Dean & DeLuca.

It’s time again for my list of useful links, which I have culled from dozens more to find the most valuable ones for you. As always, they are excerpted from my recent quarterly newsletter. If you’d like to receive the entire list of links next time, sign up to receive my four newsletters per year. Now, on to the goods:

1. How Much Should I Charge? Part 1 and Part 2, from the Food Bloggers of Canada website, details all the issues to consider, particularly in Part 2.

2. Publishers Weekly did a good webcast recently about selling single subject cookbooks in unusual places.

3. What does a successful food stylist do? Check out  Continue reading »

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Dec 032013
 
Bagels-Tel-Aviv

Israeli bagels at the Carmel Market in Tel Aviv.

Wondering how to be more effective on social media, how to become a better food photographer, or whether to publish an e-book? You need the top links from my most recent newsletter.

But before you skip down to the list below, please sign up for the Will Write for Food newsletter. It’s free, and best of all, you’ll get only four emails per year. It’s filled with useful info for food writers, bloggers, recipe developers, cookbook authors and social media mavens. The next one’s coming out at the end of December, so sign up now.

1. A scientific guide to writing great headlines on Twitter, Facebook and your Blog. Great tips on how to be more effective on social media, based on writing that grabs people.

2. Along the same lines, read How to Write Compelling Titles for Blogs & Content. I like her Continue reading »

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Sep 042013
 

Just thought I’d get your attention. These are pastries from Tartine Bakery in San Francisco.

A while ago I decided to start sharing links from my quarterly newsletter.

The post was so successful, ricocheting around Twitter and Facebook, that I’ve decided to post a list after each newsletter comes out.

So, in the meantime, sign up for the Will Write for Food newsletter. You’ll get only four emails per year, with the next one at the end of September. It’s filled with useful info for food Continue reading »

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