It is not often that an insider will share trade secrets, but Dianne Jacob does just that in her book, Will Write for Food. Every one of the 12 chapters gives the reader nugget after nugget of much-needed and incredibly helpful information. Topics range from blogging, dining out, making money from food writing, to writing a cookbook or even a memoir. Each chapter introduces the main concept, shares multiple examples from real-life food writers, offers bulleted lists of tips and ends with several writing “assignments.” Resources are often listed, too, specific to the chapter’s topic. Jacob does not gloss over the content for the chapter; she offers concise, detailed examples and suggestions to aid in the prospective food writer’s success. Jacob does not paint a picture that food writing is easy or even lucrative, but instead provides a very realistic view to the reader about what to expect and the many pitfalls they will encounter during the food-writing journey.
Will Write for Food has an extensive bibliography and it is evident that Jacob coupled her own knowledge with broad research. The appendix provides additional resources to the aspiring food writer such as a list of national magazines that take freelance writing, websites about book publishing, food studies and writing classes. If one is an aspiring food writer or is just interested in the job, run (don’t walk) and find this book; it will provide invaluable information to ensure the food-writing journey does not get eaten for lunch.
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