I fell for “Piechiatrist” Kate McDermott recently, even though I had known her casually for years. I had never thought about how she found her voice. Then, while reading the introduction to her gorgeous cookbook, Art of the Pie, I read that [Read more…] about Q&A: How Pie Guru Kate McDermott Found her Voice
Have you decided how to organize your cookbook?
Well, I hope you’re more creative — and forthcoming– than this table of contents above. Recently I worked through five drafts of a [Read more…] about So Many Ways to Organize A Cookbook
A guest post by Leah Schapira
A few weeks ago, I posted a photo of a shredded beef pizza on Instagram. Here’s the caption:
Loving tonight’s shortcut dinner (yes, it’s as good as it looks!). Breadsmith’s Pizza Dough + pizza sauce (tomato paste, water, seasoning) + @jacksgourmet shredded beef on top. Place on a baking paper and bake directly on oven rack. Bake at 500F for 8-9 minutes. Drizzle with spicy mayo and Caesar dressing. #recipes #meatpizza #summercooking
It was probably my most popular [Read more…] about Sharing Online Recipes Versus Cookbook Recipes
A guest post by Suzanne Fass
Cookbook writers may hate me at first if they think that—once they’ve turned in their manuscript to a publisher—they’re done. I make them do more work. I want every cookbook to be the best it can be, the most useful for anyone cooking—and learning—from it.
As a copy editor, I try to save writers from embarrassment. I correct spelling, punctuation, and grammar. I fact-check. I query missing ingredients, missing steps, cross-references to recipes, and anything else that looks weird to me.
So if you’d like to see fewer copy editor corrections and queries in your manuscript, consider these ten points: [Read more…] about 10 Pet Peeves of a Cookbook Copy Editor
At last! I started working on this edition last year and I couldn’t tell you about it until now. The third edition of Will Write for Food, completely updated and with a new chapter on making money, goes on sale July 14, 2015.
Much has changed since my second edition came out in 2010, most notably the rise of food blogging as a career. The biggest star is Ree Drummond, who got a cooking show on the Food Network, and sold almost as many books as Ina Garten in 2014.
(Ree wrote about my book: “I wish I’d read Dianne’s book before I started a tiny little food blog on a whim years ago. For current and aspiring food writers, it’s positively dripping with helpful advice and information!”)
Since my last edition, many food bloggers have made the top ten cookbook lists in sales, and more than a hundred U.S. food bloggers have book deals. A few food writers make a six-figure income from their businesses, and I describe how in this new edition.
While most food writers write as a hobby, a growing number would like to make an income and even a career from it. The new chapter in Will Write for Food addresses myriad ways to make money, including
- Work that comes from a blog
- How to negotiate pay
- How to work with brands
- How to create a media kit and rate sheet
- Branding yourself and your blog
- How some food writers earn a six-figure income (hint: online businesses).
I’ve also updated every chapter with new information and new voices, whether they’re covering cookbook writing, getting published, blogging, or making money. For the first time, I’ve invited a few respected authors and bloggers to contribute their stories of success. Some wrote insider how-to pieces on such subjects as negotiating pay and how to work with companies.
And don’t you love my new cover? It’s fun to look at how the covers of my prior books have evolved.
If you bought a previous edition, thank you. This new edition will refresh your skills and knowledge, and inspire you to up your game. My goal is to empower and inspire you.
If you are a new reader, welcome. You’ll find a smorgasbord of info about writing a blog, upping your social media and photography skills, writing a cookbook, or getting published in print or online. Get your markers and underliners ready!
Finally, take a look at this sneak peek introduction for Will Write for Food, prepared for you by my publisher. And please pre-order Will Write for Food at your favorite independent bookstore, or on Amazon or another online retailer.
Based on all the great feedback and discussion on last week’s post about recipe copy-editing, I’m asking about writing recipes with non-standard ingredient sizes.
Case in point: How big is a lamb sausage?
One of the USA of Pizza’s recipes called for “1 lamb sausage link” (not merguez). I purchased the link at a butcher. It weighed 5 1/2 ounces.
The copy editor asked if it should be 6 ounces.
Okay, I thought. Maybe 6 ounces is a standard size. But I didn’t know for sure, so I researched it. I Googled “lamb sausage” and clicked on images. I found [Read more…] about When Writing Recipes, Do All Ingredients Have a Standard Size?
If a copy editor has ever touched your cookbook manuscript, you will relate.
And if you haven’t had the experience yet, you will be intrigued — and possibly worried.
Before I start this discussion, however, I want to be clear. I’m grateful for all the goofs our very capable copy editor caught in chef Craig Priebe’s and my new pizza book (The USA of Pizza, October, 2015) manuscript.
But man, some of the queries made us scratch our heads. Here are three [Read more…] about Questions from a Recipe Copy Editor