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 this interview with Susan Spungen, who styled the food in the movie Julie & Julia, and this piece from Serious Eats. 4. There’s a new literary magazine in New York about food, called Put an Egg on It. Want to submit work? 5. 9 Social Media Resolutions for 2014 — funny with good advice. 6. If you’re planning to write to agents about your book, read Query Letter Pet Peeves. 7. If you like to use Twitter, read 10 Surprising New Twitter Stats to Help You Reach More Followers. 8. Hey, if you make more than $1000 per year as an author, you’re beating the average. 9. After my rant about how recipe writers often fail to specify the amount of salt, the Washington Post ran this piece about how many recipe writers feel sheepish about it: ‘Salt to Taste’ Taken With a Grain of Regret. 10. Need a fantastic social media plan? Of course you do. This one’s aimed at writers and explains the pros and cons of each platform. 11. Which blogger sold the most cookbooks in 2013, displacing Ina Garten? Read The Cookbook Shelf, Spring 2014 (Scroll down to get to the chart.) 12. Got a book tour coming up? You’ll want to read 10 Things I Learned on Book Tour. |
Got a useful link to share with other food writers? Include it here or send it to me at dj@diannej.com for inclusion in my next newsletter.
Some great links here, thanks Dianne. Food Bloggers Australia has also written a guide on how much to charge for sponsored posts and recipe development here in Australia. Hope you don’t mind if I put the link here – http://foodbloggersaustralia.com.au/2014/03/how-to-work-out-sponsored-post-recipe-development-rates/
Not at all, Amanda. This looks like very sensible advice. Thanks.
Wonderful list, Dianne. I’ve bookmarked to have a more thorough look after work today. I’ve learned so much from you over the years, as I know so many others have. Thanks for all that you do.
Really great round-up. Usually on “link round-up” posts I click one or two, but now I’ve got 5 tabs open with these links. Thank you so much!
Useful piece as always Dianne!
very useful list–thanks for your hard work on this! i had no idea what “buffer” was, so i downloaded the app to see what it’s all about!
Hi Shef, you are most welcome. Which app are you referring to? I am losing track.
Dianne: thanks, as always, for this useful information that I can apply to my work as a gluten-free recipe developer.
You are welcome. Don’t forget to specify the salt. That is my best advice at this particular moment. 😉
This round up of helpful links is just amazing. I love that within each link there are more helpful links that provide such useful information (eg. No. 6 Query Letter Pet Peeves). Thanks for your hard work on this, Dianne. As always, so generous of you to share your expertise.
My pleasure, Betty Ann. Good of you to point out that technically, there are more than 12 links. It’s all grist, hopefully for a new edition of Will Write for Food at some point.
Dianne: Thank you for role modeling how-to put together a perfect post. Also, I very much appreciate your oh-so helpful links. =)
Thank you. It’s one of those short and sweet kinds of posts, which are easy to do.
I’m always interested in hearing about a new literary journal with a food bent to it! But tell me, their name is Put *A* Egg On It, not *An* Egg. Why do you think that is? It’s driving me crazy that they don’t note why on their website. There must be a better reason than the domain just being taken, right?
Oh gosh, I didn’t even notice that Julia. Thanks for pointing it out. No idea why they would do that, but now we are both thinking about it, and perhaps that is the point.
Dianne-thanks as always for the useful, timely info.
I too was inspired by your salt post to write about salt (more about varieties on the grocery shelf than recipe use) in my weekly column.
Also, I can’t resist mentioning the beautiful photograph with your post. At first glance I thought it was part of an art exhibit, happy to see it as edible art!
Btw, #2 on your list speaks volumes to me about right now.
Thanks again.
Oh good. It’s a start. I hope you will move to recipe use.
Every once in a while, I find a good photo I can use for free. Yes, that one is especially nice, and I’m lucky that it was available.
I hope you listen to that podcast, Maureen. I got a lot out of it.
Lots of great nuggets in here, Dianne. I appreciate the social media resolutions most especially.
Now that David Lebovitz said he paid no attention to social media strategies (in my last post), I am wondering about these. But I’ll continue to include them, I think. Social media will continue to be a source of anxiety for many of us!
This is a great list, Dianne, several very useful to me personally, too! Thanks for taking the time to search for the best… for us!
My pleasure, Jamie. Thanks for taking the time to comment and share it on Facebook.
Thanks!!!! Dianne for sharing links of food and blogger. All are very useful to me.