A guest post by Andrea Slonecker
Andrea Slonecker is a food writer and cooking teacher in Portland, Oregon. Find out more on her website.
I once heard that the best way to learn about something in detail is to write a book about it. That is the essence of a single subject cookbook. I learned this by writing Pretzel Making at Home (Chronicle Books, April 2013), and another book on eggs that’s in the editing phase.
Enthusiastic cooks, it seems, take to single subject subjects as well, when they want to know all about a food or dish. Here are the pros and cons of writing them:
The Upside: You Really Get into the Subject Matter
For authors, the opportunity to write a single-subject cookbook is a dream come true, providing the resources (time plus funding) to dig deeply into the subject and reveal all its potential. Total immersion in the subject makes the author a go-to expert, which opens the door for