Dianne Jacob's Blog, page 20

5 Reasons to Write for Trade Food Magazines

A guest post by Amelia Levin No, it’s not Bon Appetit or Saveur or Food + Wine. It’s trade food magazines like FSR, Plate, Restaurant Business, Restaurant Hospitality, restaurant development + design and Foodservice Equipment & Supplies. Welcome to the world of food trade magazines. These are magazines written for people in the industry (also called […]

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2 Bloggers Who “Burned It All Down” with Risky Writing

The other day I tweeted with food blogger Melissa Joulwan about a Terrible Minds blog post she had RT’d. Called Writer Resolution, 2017: Write Despite, it was about risky writing. As I read through it,  what struck me was the writer’s admonition to “write your rebellion.” To “burn it all down to make great art.” I tweeted back to Melissa: “So little […]

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4 Ways to Increase Your Productivity in 2017

A guest post by Alisa Fleming Often a food blogger’s days are bogged down with to do’s, gadgets, commitments.With so many electronic conveniences at your fingertips, you expect an increase in productivity. But more is just more, sometimes. Fortunately, I’ve taken my productivity back. I feel good about what I’ve accomplished. In fact, people just can’t believe […]

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Thanks for a Great 2016

This time of year I have trouble deciding whether to double down on my own projects — since it’s quiet — or just relax, since it’s quiet. It’s the equivalent of feeling virtuous or guilty. I try not to drive myself crazy about it. It’s like that old thing of the angel on one shoulder and the devil […]

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A France Workshop on Food Writing

Bonjour! I’m back at my desk, jet-lagged since returning Sunday night from from our France workshop. After my husband and I flew to Paris (and I got about two hours’ sleep on the plane), I drove our rental Peugeot to Chinon, a cobbled village in the Loire Valley. Apparently I got a speeding ticket, which has happened to several […]

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Americans are Cooking Less. What Does that Mean for Cookbooks?

Despite all the cookbooks we write and all the encouraging we food writers do –online and off — to get people to cook, Americans are heading to the kitchen less often, and cooking less. And I’m not alone in that belief. No less than The Washing Post has described as “The slow death of the home-cooked meal.” Here […]

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8 Answers to Copyright Questions About Recipes and Books

When Copyright Educator and Author Lesley Ellen Harris asked if I had any copyright questions for a blog post, I put the word out on social media. Food writers asked several questions. Lesley has generously answered them — in plain English. Here are 8 answers to copyright questions about recipes and books: 1. When someone re-publishes my […]

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8 Techniques for Writing Personal Essay

Want to write the kind of food-based personal essay that delights an editor and an audience? Of course you do. So for research, get The Best Food Writing 2016. I’ve paged through a few beautifully-written entries, but it will take several delicious hours to devour the whole anthology. (Disclosure: An essay I wrote was included.) What makes a personal essays eligible […]

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So Many Ways to Organize A Cookbook

Have you decided how to organize your cookbook? Well, I hope you’re more creative — and forthcoming–  than this table of contents above. Recently I worked through five drafts of a cookbook table of contents with a client. We were refining her idea, bit by bit. I’m happy to say that usually, it doesn’t take so long. […]

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Should You Co-Write a Book? 7 Tips to Help You Decide

A guest post by Casey Barber It can feel overwhelming to take on a solo cookbook project versus co-writing one. You’ve got to hit on the right topic. You write and rewrite a proposal. You invest in a year or more of your life in the result. Why not consider co-writing or ghostwriting instead? As a co-writer, […]

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