Author produces complete guide to food writing
Posted September 6, 2009on:
In her book, “Will Write for Food,” Dianne Jacob presents a complete food writing guide. From recipes to restaurant review, she covers it all and brings in other experts to share their writing techniques and stories.
The 10 chapters offer details on how to write about food and tips on how to be a successful writer. In her chapter, “Characteristics of a Food Writer,” Jacob interviews food writer Anthony Bourdain, who she characterizes as “king of fearlessness.” Bourdain travelled around the world and experienced “extreme eating.” Bourdain sometimes became quite ill because of the things he ate, but he used these experiences in his book, “A Cook’s Tour,” and on his television show.
Jacob lists many helpful resources throughout the book such as books to read, Web sites to visit, magazines to query and software programs to use. She shares her personal experiences as an editor and writer and brings in experts’ views of how to do food writing.
The book devotes two full chapters to “The Cookbook You’ve Always Wanted to Write” and “The Art of Recipe Writing.” Jacobs presents ways to obtain great cookbook ideas and how to follow through with them. She also explains how to write a recipe and check for accuracy. A lot of time, effort and money go into the process of creating the perfect recipe.
Other unusual chapters in the book describe how to write about food in memoirs, nonfiction and fiction. The final chapter of the book explains methods of publishing your book. The Appendix includes interview subjects, 15 page bibliography, Web sites and a comprehensive index.
This book is an excellent read for any writer whether they relish writing about food or not.