Will Write for Food: The Complete Guide to Writing Cookbooks, Restaurant Reviews, Articles, Memoir, Fiction and More

I picked this book up hoping to write a cookbook, and I have to say that I love it overall. Dianne's style is lyrical, and she's got the friendly tone of a beloved mentor. It's a comprehensive guide, and while it covers any topics, if you want to delve into deeper detail on any one of them, you need to do more digging for further resources. This guide, though, is a great introduction and inspiration. Highly recommended.

In a profession without a road map, this book is essential. A skilled editor, Jacob's tone is at once motivating, demanding, and kind. In her chapter on recipe testing, she brings you into famed kitchens--i.e. those of Deborah Madison, Mark Bittman, and Alice Medrich--to show that recipe developing is both hard work and loads of fun, like food writing itself.

I stumbled upon Dianne's website while I was researching for my book proposal. I wasn't planning to write a cookbook but since I love food and this book is so unique, I got myself a copy anyway.

I'm pleasantly surprised! I've learnt a great deal about raising one's platform/profile before publishing a book, as well as the nuts & bolts of the publishing industry. This book is a MUST-HAVE for all aspiring cookbook writers!

An inspiring food writing with a stack of gastronimic literature to read through over a long weekend, I had a goal of finishing at least two of three books that were sitting on my coffee table. The first one I chose was "Will Write for Food" by Dianne Jacob. A food writer who's been writing since 1978, Dianne also instructs and coaches individuals and groups on becoming successful food writers. As she mentions in her book, she used to tell students to go check out books at the library about food writing to gain perspective of the business outside of class. After students repeadedly came back to her stating there were no books out there on food writing, Dianne decided she'd be the one to write it. So I guess one could say this is the first book published on the nuts and bolts of becoming a successful, professional food writer. I found the book incredibly helpful, honest and no-nonsense. Dianne has a gift for mixing honesty (don't quite your day job right away) with pep talks (just keep writing, you'll get there). She delivers practical advice and covers topics from writing cookbooks to the art of restaurant reviewing, pitching food article ideas to magazine editors to writing memoirs, and getting ficiton and nonfiction pieces published. The book also features a number of exercises at the end of each chapter for readers to stretch their creative muscles, like brainstorming exercises that assist in developing magazine article topics, writing your own food recipe and researching food and book publishing markets. Finishing the book inspired me to march forward and capture all the ideas floating in my head onto paper to get them closer to being published pieces of work. This is a book I will refer back to regularly.

I have read many advice/guidance books on writing, and I truly found this book to have more practical and thorough information than all others I have read - and solely on the subject of food writing! The 'Interview Subjects,' 'Bibliography,' and 'Selected Web Sites' sections knocked my socks off. It is obvious that Dianne Jacob put a lot of time and effort into this book. I read it completely in just three days, and I will refer to it regularly for my food writing pursuits.