What fun it is to make new friends, amp up photo skills, take a cooking class and eat way too much Turkish food. That’s what I did at a food photography and writing workshop in the cobbled Aegean town of Alacati (pronounced Ala-CHAT-ee), in Western Turkey near Izmir. Food photographer Dave Hagerman led the photo instruction. Food and travel writer Robyn Eckhardt organized [Read more…]
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…]
I can’t tell you how many times food bloggers and interviewers ask me “What can I do to make my blog stand out?”
My answer is always the same. The best food bloggers have a strong voice. But what, exactly, does that mean?
You might wonder, for example:
- How can I write about typical dishes and foods in a way that’s new?
- How can I distinguish myself from other food bloggers who write about my subject (such as paleo, gluten-free or baking)?
- How much personal information should I include in a post?
- What is the right amount of personal narrative before readers get to a recipe?
- Why should anyone care about my life?
- How do I get humor across?
The third edition of Will Write for Food came out last week, and I’ve been busy with promotion. I love in-person events best because I get to see people in real life versus virtual, and wear dresses. Sometimes friends show up for support, which makes these events even more fun, kind of like parties.
So far my summer book promotion — that all-important six-week window — is going [Read more…]
A guest post by Emma Christensen
I love working from home. My own schedule. My own space. Peace. Quiet. No one randomly stopping by my cubicle and interrupting my flow.
But even for a consummate introvert, the work-from-home gig can get lonely. This is why, shortly after moving to Northern California in 2011 and taking the plunge into full-time food writing, I found a few like-minded work-from-homers and forced myself to leave the house once a week.
How It Happened
It was like this: I met Cheryl Sternman Rule of 5 Second Rule in 2011, who introduced me to another South Bay-er, Danielle Tsi of Beyond The Plate. Then I met Sheri Codiana of Pork Cracklings at a press event and it turned out she lived a few blocks away. This felt like a [Read more…]
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.
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 [Read more…]