Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More (Will Write for Food: The Complete Guide to Writing Blogs,)

Comment: I am wild for Diane's timely and thorough update of her book, Will Write For Food. I carry my very marked up and post-it-tabbed copy with me and refer to it over and over. I love Diane's informal yet authoritative style. The format is both user friendly and well organized. This author has written a reference book that I believe is a must have for experienced and newbie food writers. Thank you, Diane, for writing this clear, super complete, absolutely up to date, much needed revision.

Comment: I loved the first book and couldn't wait for the Revised Edition. Ms. Jacob did not fail me. Jacob writes using great real world examples and information from real food writers in all aspects of food writing. She tells it like it is. And every topic is covered from reviewing to blogging to recipe writing and cookbook development. If you would like more information about writing about food in any aspect of the industry this is a wonderful book to read and reread.

Comment: I received my copy of Dianne Jacob's book Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More (Will Write for Food: The Complete Guide to Writing Blogs,) from Amazon on Saturday and I was up reading all night long! Dianne has put into one place all the information that you need if you are ready to learn about "food writing." This book is the one you need on your desk as you go forth to write - no matter if you blog, create recipes, review restaurants or books,or hope to break out with the next new Cooking Bible! And if you have already finished your work Dianne has covered the subject of getting your work published in any one of the ways available to authors today. A look at the Contents page of this book will certainly get you motivated.
Dianne's style is one that makes learning fun and keeps the reader's interest heightened. There is no doubt that she knows what she is writing about, and that only makes this book all the more valuable to one who is hoping to learn. Dianne covers the technical aspects of food writing as well as the artistic and creative voice of the potential author. This one book qualifies as the "best text" and the number one on the "best reads" lists.
Now I am going back into it with my highlighter! So much good, solid information here that I can't afford to miss any of it! I'll be making notes too. I wish for you the same great adventure that I am having!

Comment: Certain authors literally "own" countries: Diana Kennedy owns Mexico, Marcella Hazan owns Italy, Darina Allan owns Ireland. Dianne Jacob rightfully owns the entire universe of food writing. Her brand new chapter on blogging makes this essential reading for every aspiring and already accomplished writer because here in one place is all the wise information we all need to improve our skills. Her advise is generously given and gratefully received. I recommend this book to all my professional food writing students at the CIA and am always delighted to see them carrying it among their heap of books. Thank you Dianne for sharing your considerable knowledge. I plan to keep Will Write for Food on my bedside table to remind myself of what it takes to be a food writer.

Comment: > Dear Dianne,
I've been a willing slave to the food industry and a cookbook junkie for
> years now and am in the process of writing a funky recipe book about my
> culinary exploits out here in the hinterlands of the midwest.
> I say a big thank you for your direction and instruction that your book
> provides. This book is my favorite and has helped me tremendously! It's
> the best tool I've used and because of that, I rank you right up there
> with
> 1. The guy/gal who invented Advil.
> 2. The mute button on my T.V. remote.
> 3. The guy/gal who invented the sippy cup.
>
> I wish you all the best in the future!
>
> Semper Pie!
>
> John Gutekanst
> Avalanche Pizza Bakers