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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,) [Englisch] [Taschenbuch]

Dianne Jacob
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Kurzbeschreibung

6. Juli 2010 Will Write for Food: The Complete Guide to Writing Blogs,
The success of Julie & Julia highlights the newest trend in food writing: blogging. Noted journalist and food-writing instructor Dianne Jacob has revised her award-winning book to include a chapter covering all the how-to's of food blogging as well as updated resources and new information on working in other wildly popular genres, namely cookbooks and food memoirs. Incredibly timely, this new edition of Will Write for Food is the must-have for every foodie who wants to put pen to page--or hands to keyboard.

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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,) + Plate to Pixel: Digital Food Photography and Styling + Food Photography (From Snapshots to Great Shots)
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Produktinformation

  • Taschenbuch: 342 Seiten
  • Verlag: Da Capo Pr; Auflage: Revised, Update. (6. Juli 2010)
  • Sprache: Englisch
  • ISBN-10: 0738214043
  • ISBN-13: 978-0738214047
  • Größe und/oder Gewicht: 22,9 x 15,2 x 2,5 cm
  • Durchschnittliche Kundenbewertung: 5.0 von 5 Sternen  Alle Rezensionen anzeigen (1 Kundenrezension)
  • Amazon Bestseller-Rang: Nr. 909 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)

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Produktbeschreibungen

Pressestimmen

Epicurious.com, 8/3/10 "Should be mandatory reading for everyone who aspires to be a food writer. No matter the format, medium, or style, Jacob has it covered... You'll find important and helpful advice for anyone interested in blogging, creating recipes, writing a food memoir, or shooting food porn. There are also "Writing Exercises" to help you hone your skills... Probably the best part of the book is that she turns to seasoned and respected professionals for advice, names you'd recognize in a heartbeat: Michael Bauer, David Lebovitz, Judith Jones, Adam Roberts, Deborah Madison, and Dorie Greenspan-just to name a few. Yes, it can seem like the world of food writing is an overcrowded one and Jacob's upfront and honest account can be a little unnerving for the faint of heart: It's not as glamorous as it seems, timing and luck do play a part, and the money doesn't always follow. But if knowledge is key, Will Write for Food can help open the coveted door." Bookviews, September 2010 "It is filled with good advice about the various genres of food writing. I have been a professional writer for decades so I can confirm that this is the real deal...It is an essential tool for every foodie hoping to put pen to page." Library Journal, October 2010"A delicious guide to the world of food writing...An engaging, informative handbook for hobbyists and aspiring professionals. Worth purchasing even if you have the first edition." Bibliobuffet.com, 9/27/10"An excellent manual. It puts food writing into perspective and I rather suspect it will help raise the standards of the genre." FamilyFriendlyFood.com, 10/17/10"This is an amazing book-a must read to all aspiring food writers and bloggers...[A] very comprehensive guidebook to the world of food writing." San Francisco Book Review, 11/9/10 "Part instructional, part inspirational manual, Will Write for Food gives writers-both novice and skilled-thorough information about how to get started on food blogging, restaurant reviewing, cookbook and recipe writing, nonfiction and fiction writing, as well as how to get published...A must-have writing reference made for anyone interested in food and words." KitchenShamen.com, 12/3/10"Simple and straight forward, Dianne Jacob's no nonsense approach makes it seem like any one of us can be food writers." Portland Oregonian, 1/4/11 "[Jacob's] pithy, candid observations and advice serves anyone who melds words and food."

Synopsis

Will Write for Food is for food lovers who want to express themselves, guiding them from their earliest creative impulses to successful article writing, restaurant reviewing, and cookbook writing. Dianne Jacobjournalist and food-writing instructor and coachoffers interviews with award-winning writers such as Jeffrey Steingarten, Calvin Trillin, Molly O'Neill, and Deborah Madison, plus well-known book and magazine editors and literary agents, give readers the tools to get started and the confidence to follow through. Comprehensive yet accessible chapters range from restaurant reviewing to cookbooks to memoirs. Focused exercises at the end of chapters stimulate creativity, help organize thought, and build practical skills. Will Write for Food is the first and ultimate ins and outs guidebook to the incredibly popular world of food writing. -- Dieser Text bezieht sich auf eine vergriffene oder nicht verfügbare Ausgabe dieses Titels.

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5 von 5 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Unglaubliches hinter schlichtem Cover 5. November 2006
Von Helen Goj
Format:Taschenbuch|Verifizierter Kauf
Kennen Sie die Rückseiten von diversen Magazinen, auf denen Ihnen Schreibkurse angeboten werden, die Sie innerhalb kürzester Zeit zum Bestsellerautor machen würden?

Vergessen sie all diese Anzeigen und "Schreibkurse" und kaufen Sie dieses Buch, ganz gleich, ob sie ein Buch schreiben wollen, das im entferntesten mit Nahrung oder Kochen zu tun hat, oder ob Sie einfach Schreiben lernen und hart üben möchten - egal welches Genre.

Das Buch ist genial, treffend und wunderbar geschrieben, so daß man ab und an vergißt, ein Sachbuch in der Hand zu halten. Allein der im Kapitel 1 enthaltene Exkurs über "Voice" (Bezeichnung für die jedem Autor eigene Ausdrucksweise, die ihn unverwechselbar macht), war den vollen Buchpreis wert.

Dies ist eines der wenigen Bücher, die ich als Arbeitsbuch verwendet habe und das durchgängig mit Post-It's und Textmarker malträtiert wurde - was mir noch viel mehr Freude an der Lektüre verliehen hat.

Die an jedes Kapitel angefügten "Writing Exercises" gleichen einem wunderbaren Lehrer, der fähig ist, dem Schüler neuen Tiefgang zu entlocken. Manche der "Writing Exercises" können einen zur Verzweiflung treiben, weil sie - bei entsprechendem Anspruch - harte Arbeit sind. Dies lohnt sich aber.

Das Englisch ist auch für Nicht-Native-Speaker verständlich und leicht übertragbar.

Fazit: Kaufen, Lesen, Schreiben...
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Amazon.com: 4.7 von 5 Sternen  67 Rezensionen
59 von 62 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen DELICIOUS INTRODUCTION TO THE ART OF FOOD WRITING 29. August 2005
Von Heather Ivester - Veröffentlicht auf Amazon.com
Format:Taschenbuch
What is food writing? Before I read Jacob's book, I thought I might learn a few techniques for writing restaurant reviews. Wow -- I was wrong! This is a huge, magnificent field, of which I've merely sampled my first appetizer.

The author's research in compiling this book is extensive. In presenting her ideas, she doesn't limit readers to her own personal experience; she interviewed hundreds of successful food writers and asked them how they got started, what a typical day is like, and what advice they have to give.

Despite her years of industry experience, Jacob truly understands the heart of a beginner, and her voice is as far from snooty-hooty as one can be. Readers will feel encouraged and energized after reading chapters on the secrets of restaurant reviewing, cookbook compiling, recipe writing (yes, it is an art form!), memoir and nonfiction food writing, and food in fiction.

Jacob's passion is so contagious, her words dance across the page. She seems especially interested in the trend of narrative food writing, and she gives you tips on how to make your writing full of jolt and flavor. What are the three laziest adjectives used to describe food? She says "nice," "wonderful," and "delicious." She writes, "They are so vague that readers don't know what you mean other than something positive." Instead, she offers an extensive list of adjectives in chapter 5 that make it well worth the price of the book.

I'm only a simple home cook. My creativity usually involves whipping up kid-friendly favorites without having to dash off to the grocery store for exotic ingredients. Although I've written a few of my own recipes, I certainly didn't realize what an exciting art form food writing can be.

While reading this book, we ate out at a new restaurant, and I imagined myself as one of those fancy New York Times reviewers in disguise (didn't know they may actually wear wigs!). I had our waiter answering a myriad of questions, and even dashing back to speak with the chef. I brought home a menu and scribbled all over it my impressions.

I'm intrigued as to how to better describe tastes and food. And I never considered children's books to be a place where good food writing can exist. After reading WILL WRITE FOR FOOD, I am much more aware. I appreciate the recommendation from Writer's Digest and will certainly add this to my bookshelf of favorites.

I love the way she describes what it takes to make a great reviewer: [They] have passion, knowledge, authority, a great writing style, and stamina...They give the reader a feel for the place, its rhythm, and overall vibe. And they keep up their energy level and enthusiasm. Passion is paramount."

She quotes experienced food critic Alan Richman who says he can't wait to see what a restaurant has in store for him. He shares, "I get a hop in my step."

A well done book, indeed.

--Reviewed by Heather Lynn Ivester
33 von 37 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Great resource for foods writers 19. April 2005
Von Cathe Fein Olson - Veröffentlicht auf Amazon.com
Format:Taschenbuch|Verifizierter Kauf
This is a great book about food writing. It has advice on writing cookbooks, restaurant reviews, articles, memoirs and fiction. Although I have written several cookbooks and many food-related articles, the excellent advice in this book will make my future books and articles even better. I also got ideas for new markets for my writing.

One other thing I loved about this book were the quotes from food writers and exerpts from books. I now have a huge list of books I want to read.

"Will Write for Food" is a book I will definitely refer to again and again.
18 von 19 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen FINALLY! 21. April 2005
Von Paulina - Veröffentlicht auf Amazon.com
Format:Taschenbuch|Verifizierter Kauf
I can't believe no one came out with a book like this sooner. Thank you Diane Jacob. Finally a book that deals with the actual writing about food. I have read many books on how to publish magazine articles etc... but none of them deal with the actual style in which you write. I even attended a food writing workshop and to my dissapointment we barely touched on improving our writing skills. We were told "it can't be taught".
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4.0 von 5 Sternen Good advice and good reference 16. November 2005
Von Debbie the Book Devourer - Veröffentlicht auf Amazon.com
Format:Taschenbuch
Like many people who have picked this book up, I'd like to someday write something about food, whether it be reviews, essays, a memoir, or a cookbook. Ms Jacob's step-by-step advice has proven inspiring, eye-opening, and realistic. Besides giving the how-to of getting published, she gives great tips for getting the creative, ahem, juices flowing. She also reminds us how competitive the field is and reminds us to start small, to take little bites (sorry). Finally, the book is chock full of references to books, websites, and groups that cover writing in general, writing recipes, finding agents -- the whole enchilada (I just can't help myself).

The only reason she got docked a star is that the book is full of typos, mistaken words (like not even usage errors, but those are there too), missing words, and at least one case of apostrophe abuse. Maybe I'm being too harsh, but I think that if you write a book on writing, you'd really best make sure it's flawless. Still, it's a book I might actually add to my personal library at some point. I'd highly recommend it if you're at all interested in writing about food, or even just writing in general.
31 von 36 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Excellent Reource for Culinary Writers. Buy It! 24. Juni 2005
Von B. Marold - Veröffentlicht auf Amazon.com
Format:Taschenbuch|Verifizierter Kauf
`Will Write for Food' by culinary journalist and writing teacher, Dianne Jacob is a must read for everyone who has any intention on entering the culinary writing field. Whether intentionally or unintentionally, Ms. Jacob makes it clear that like virtually every worthwhile endeavor, success with culinary writing is difficult. As I have occasionally given some thought to trying my hand at submitting culinary writing for publication, I have thought that there may be some `easy' markets, if I were just clever enough to find them. Ms. Jacob has convinced me that there are no easy markets, at least none which actually pay real money for publication. Even the seemingly `easy' outlets such as local newspapers, magazines, and niche magazines have so many sources of either free or relatively inexpensive material that even these markets may be tough to crack. The major national markets such as `Gourmet', `Saveur', and `Food and Wine' are virtually unreachable by the newcomer.

The second most important thing about Ms. Jacob's book is that it does not intend to teach you how to write. She does give a few pages of suggestions and hints, especially on word usage in culinary applications are spread here and there around the book. And, a few references to sources on training for writing are given, including my very favorite `The Elements of Style' by Strunk and White.

Thus, the book is more about the food writing market than it is about writing. This is a very good thing, as all your writing efforts are worthless if you don't have a clear notion of your audience, your medium, and your medium's picture of their audience. And, the quantity and quality of sources, especially web sites given in this book are truly astounding. There is not a single culinary web site of which I am familiar that is missed, although the name of the TV Food Network web site is a bit out of date. And there are many, many more which are new to me. I am also happy to see that Ms. Jacob includes a mention of a personal web site or blog as a means of getting your writing in front of an audience. This is the modern world's version of self-publishing with even less overhead than a paper and hard covered book. She even mentions `printing on demand' where the vendor only prints the physical volume when they receive an order for the book. All this means is that this is a very up-to-date manual on all your outlet alternatives.

So, Ms. Jacob's primary focus is identifying all the culinary writing markets, finding the one which best suits your interests and skills, and giving you suggestions on how to maximize your success in each market. Along the way, there are lots of interesting bits of information on, for example, why there are so few negative restaurant reviews. From the newspapers' point of view, there is simply no point to publishing a highly critical review of a local eatery, even if they don't advertise in the paper. People give much more interest to suggestions on where to go than where not to go. Unfortunately, Ms. Jacob's book was probably in galleys when Ruth Reichl's `Garlic and Sapphires' book was published, so there is no reference to that book. So, if you are really interested in restaurant reviewing, Ms. Reichl's latest book is also a must read.

Along the way, Ms. Jacob quotes a really impressive range of successful culinary writing professionals, starting with Judith Jones (VP at Alfred A. Knopf and original editor for Julia Child, Madhur Jaffrey, Lydia Bastianich, and Diana Kennedy) and including Julie Sahni, Deborah Madison, Tony Bourdain, James Villas and Ruth Reichl. With all these bases covered, I'm surprised she has no mention of Michael Ruhlman who is both a major culinary journalist and collaborator in cookbook writing with Thomas Keller.

As Ms. Jacob does not cover cookbook reviewing (my favorite culinary writing hobby), I will comment on her extensive tips on writing recipes. In general, I believe her tips are very good for the amateur or newbie recipe writer. And, I wish most cookbook writers would follow her suggestions. But, I believe there is room for more than one paradigm of a good recipe. Ms. Jacob gives us what may be called the Julia Child paradigm, where the author assumes little general culinary knowledge on the part of the reader. So, as most people react to Ms. Child's recipes, you have the feeling of the author's standing at your side and walking you through each step. This method is especially good for teaching traditional recipes to amateurs.

A second paradigm may be called the Elizabeth David model, as you find in her books on Mediterranean, French Provincial, and Italian recipes. Here, the object is less to give detailed instructions than to cover as broad a field as possible, spending a lot of time on comparing and contrasting recipes from different regions. The recipes are not so sparse that a trained cook could not reproduce them, but doing so may require a fair amount of specialized culinary expertise.

A third paradigm may be called the Joel Robuchon model, which is what I expect to find in any cookbook written on a restaurant's `haute cuisine'. This model allows both unusual ingredients and difficult techniques, as the object of this writing is not so much to teach the amateur a recipe, but to simply tell us how it is done at the chef's famous venue. The best practitioner of this style is probably Thomas Keller and literary collaborator, Michael Ruhlman.

At one point, Jacob advises against using a rather long list of words for culinary techniques in recipes. This list includes `blanch', `braise', `fold', `poach' and twelve other technical terms. I cannot disagree more on this point. The only case in which I would avoid these words is in a community fundraising cookbook. Any book written to teach should not hide its flame under a skillet!
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