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Will Write for Food


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About the Author

Previously a newspaper, magazine, and publishing company editor-in-chief, Dianne Jacob became a full-time writing coach, author, and freelance editor in 1996. She coaches writers around the world on writing and publishing books, freelance articles, and blogs. Jacob has also edited cookbooks for publishers, including Time Inc., Andrews-McMeel and Weldon Owen.Will Write for Food has won three international awards for excellence. The first edition (2005) won the Cordon D'Or International award for Best Literary Food Reference Book in 2005. The second (2010) won the Gourmand World Cookbook Award for best book in the USA in its category. The third (2015) won a Silver Nautilus award in the Creative Process category. College and university professors use Will Write for Food as a textbook across the US.As a freelance writer, she has written feature articles for a variety of publications, including Lucky Peach and The Washington Post. Her essay in Lucky Peach, The Meaning of Mangoes, was the grand prize winner of the M.F.K. Fisher Award for Excellence in Culinary Writing in 2016. It also won Best Essay from the Association of Food Journalists annual awards, and is included in the anthology Best Food Writing 2016.Jacob is also the co-author of two cookbooks with chef Craig Priebe. Their most recent book, The United States of Pizza (Rizzoli, 2015), was recommended by The New York Times, The Boston Globe, and NPR as one of the best cookbooks of the year. The United States of Pizza also won a 2015 national cookbook award from IndieFab. In 2008, Jacob and Priebe also wrote Grilled Pizzas & Piadinas. Jacob wrote The Good Pantry (Oxmoor House, 2015), with recipes from Cooking Light.Jacob's blog, at diannej.com, is aimed at writers and covers trends, issues, and techniques. You can also find her on Twitter at @diannej.She has been a judge for the James Beard Foundation's annual cookbook awards, the International Association of Culinary Profesionals (IACP) annual cookbook awards, and the IACP Food Writing Awards. Jacob was a finalist for an IACP food writing award in 2007.Based in Oakland, CA, USA, Jacob is a speaker and teacher who travels around the world to teach and present, including in London, Dubai, Vancouver, Turkey, Cambodia, and Australia. In 2013 she was named the Joseph Hoare Gastronomic Writer in Residence for the Stratford Chef's School in Canada, the country's most prestigious cooking school.


"I wish I'd read Dianne's book before I started a tiny little food blog on a whim years ago. For current and aspiring food writers, it's positively dripping with helpful advice and information!" - Ree Drummond, author of The Pioneer Woman Cooks and thepioneerwoman.com "Whenever someone emails me about how to pursue a career in food writing, I politely tell them they're in the wrong place, that I have no idea what I'm doing, and to buy this book instead." - Deb Perelman, author of The Smitten Kitchen Cookbook and smittenkitchen.com "A thorough tour through the increasingly dense jungle of food writing...invaluable to all writers who want a new or bigger audience for their work, whether in digital form, in blogs, in magazines, in cookbooks, or in food memoir." - Michael Ruhlman, ruhlman.com and coauthor of The French Laundry Cookbook "Will Write for Food is a great gift, not just for those who are new to food writing, but for those already ensconced in the business. Dianne's clarity, kind suggestions, and nudges and admonitions to work well are truly inspiring."- Deborah Madison, author of Vegetarian Cooking for Everyone "After writing a successful blog for over a decade, writing four books, and still expanding my business, I really do credit this book with giving me the hope I could do this." - Shauna James Ahern, Gluten-Free Girl and the Chef "I quite often recommend and give a copy of Will Write for Food to new authors...it's a terrific introduction to cookbook writing." - Robert McCullough, Publisher, Appetite by Random House "Dianne Jacob has presented budding food writers with a clear blueprint on how to get started in the business." - Michael Bauer, Executive Food and Wine Editor, San Francisco Chronicle "My only complaint about Will Write for Food--and it's a big one--is that it wasn't around when I started my career. If you're serious about becoming a food writer, save yourself years of banging your head against the wall in frustration and run to the checkout with this book now." - David Leite, food writer and publisher and editor of Leite's Culinaria "Required reading for everyone interested in learning how to translate their passion for food into words. Dianne Jacob offers up a smorgasbord of practical advice for anyone who has ever aspired to write about food, and she shows how to make writing a tasty and lucrative pastime." - Darra Goldstein, founding editor, Gastronomica magazine "This book does a great job of covering the nuts and bolts of food writing, for sure, but Jacob delivers much more than the usual advice: She shoots straight about the realities of the business, provides loads of insider insights and practical exercises, and radiates enough genuine enthusiasm to get both beginning writers and seasoned pros up and at 'em." - Martha Holmberg, cookbook author and former publisher, Fine Cooking magazine "You'll find everything you need to know about becoming a food writer in this indispensable information-packed book. And if you're already a food writer, this book will help you become a better one. Useful writing exercises concluding each chapter help sharpen your skills. If food writing is your passion, then grab a copy of Will Write for Food and get busy!" - Greg Patent, author of Baking in America BookTrib, 7/24/15 "If you're a foodie who loves to write, then Dianne Jacob's Will Write for Food is a treasure trove of practical tips and techniques for those looking to thrive and survive in the food writing arena. This book...takes you through the process of setting up a blog, reviewing free products, going solo as a freelance writer, mastering the art of recipe writing and different approaches for restaurant writing. That's just the tip of the iceberg." InfoDad blog, 8/27/15 "Oozes practicality."

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