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:
- How to use the DMCA to prevent people from stealing your online content.
- To see what’s trending online in recipe searches, here are sites to visit.
- Heidi Swanson of 101 Cookbooks writes about maintaining a long-term blog.
- How Ten Speed Press became a cookbook powerhouse.
- Here’s what happens on a cookbook shoot.
- If you write about special diets, here’s an excellent exploration into the gluten-free craze.
- Why is it so hard to catch your own typos?
- Need a media kit for your blog? Here’s a free template.
- If you want to become a star, start your own YouTube cooking channel.
- Mark Bittman changed the way he writes recipes for his newest cookbook, and says we’ve all been doing it wrong.
- To pitch newspaper food sections on your latest book or a story, here’s a helpful chart.
- Food magazine editors moved around a lot last year. Eater has a chart.
- If you want to write long-form journalism, Eater is interested.
- If you take ads on your blog, you might want to know which ad network has the biggest market share.
Just for Fun
- Here are classic New Yorker stories about chefs, free to read.
- Like Food Memoir? Here’s a long list of the best ones, according to a reviewer at Abe Books.
Alway thinking of us, Dianne.
Hah! And educating myself too, Liz. It’s endless — and fun. Thanks.
Thanks for sharing these informative links! I’m going through 7 of them right now. 🙂
Oh good. Now you have 10 left, Sue.
Fantastic list!!!!Thanks so much Diane, as ever, for the hard work you do pulling this all together.
Thanks Elizabeth. It’s not hard, really. I feel as obligated as you do to try to keep up with everything!
A useful list, indeed! I feel like I just had breakfast with my coffee, devoured every bite of it. Thanks!
You went through all 17? It must have been a leisurely breakfast, Judy! You are welcome.
What a portal to a wealth of knowledge! I’m going to go exploring! Thanks, Dianne!
You are most welcome, Susan. Hope there’s lots to interest you.
LOTS of great links. Can’t wait to read them ALL! Thank you for sharing.
Sure, Yvette. It’s my pleasure to collect these links.
Brilliant list! Have taken away so many things to read, re-read and learn from…thank-you for sharing!
You are welcome, Alexandra. There’s always so much to read up on!
So much good information here, thank you very much!
Sure, Sandra. I find it fun to collect these! I hope it’s not too overwhelming of a list.
These lists never get stale. Thank you Dianne!
You’re welcome. If you haven’t clicked on all the previous ones, there’s something for you to do in all your copious spare time. Right.
Thanks – these are really helpful! I love coming across new, helpful information. My favorite was the “what happens on a cookbook shoot”. Looks like a lot of work! Fascinating, though.
Glad you found them useful, Dee. Oh yes, it is a lot of work. The one for our first cookbook took 10 days and our second one took a week, not counting all the prep time beforehand.
Dianne is straight-on true writer and teacher — one who is always learning. Fabulous post.
Thank you Paula. Right back at ya.
Hi Diane, Fabulous list of links for us. Tons of helpful stuff here. I particularly like the one on why it’s so hard to find your own typos.
Thanks. Reading that article does make me feel better, Susan, but only until I find another typo. Grrr.
A lot of useful and helpful and information. Thanks for putting this together.
Its’ a pleasure, Amanda. Thanks for your comment.