5 Responses to “Will Write for Food: The Complete Guide to Writing Cookbooks, Restaurant Reviews, Articles, Memoir, Fiction and More”

• By William R. Schooley on Jul 13, 2010

  Not very insightful. Worthless to anyone wishing to write cookbooks.
  Rating: 1 / 5
• By Joan Madison on Jul 13, 2010

  I am so happy I bought this book. It has answered a ton of questions I had.
  Rating: 5 / 5
• By David J. Shuppert on Jul 13, 2010

  Dear Ms. Jacob:

  As a long-time foodie, and former 20 year professional chef/caterer, I find myself , largely due to your book, now a would-be food writer.

  Still working my way through your compelling text, I wanted to send you my thanks for authoring this volume.

  Your first chapters encouraged me to make a start, the following seasonal ode…which doubtless indicates I have a long way to go, but none the less is reflective of the enthusiasm your book has prompted.

  Sincerely,

  David “SPIKE!” Shuppert

  Julys’ Watermelon…harkens gentler yesteryear’s

  Come on July. School’s out, and your long hot days
  
  punctuated by still, sultry nights bring God’s
  
  Summertime Bounty, and a personal July favorite…
  
  long, thick, crescent slices of chilled, ripe watermelon.

  The layered green, white & crimson tri-color fruit,
  
  glistening with sweet juices, beacons to be
  
  devoured by happy family faces, anxiously giggling
  
  and soon to be streaked with sweet, sticky runs…
  
  overflows, which in our hurried consumption
  
  will simply fail to make it down the gullet.

  Yes indeed July, come on with iced melon tubs.
  
  Too, bring on your Independence Day celebrations, replete
  
  with hand cranked ice cream and exploding rainbow rockets,
  
  each interspersed with joyous ooooohs and ahhhhhs!

  Your Hades heat notwithstanding, oh four-lettered word month,
  
  it is with great anticipation, and gratitude,
  
  you make me ready for reunions and shared remembrances
  
  with family and friends.

  Come on July, melon contentment is near at hand,
  
  soon to be followed by a rollicking, seed-spitin’ contest!

  Rating: 5 / 5
• By Connie C. Muse on Jul 13, 2010

  This book is very well laid out- and readable. Makes you appreciate the present day food writers, and what they go through. And the delusion that being a restaurant critic is a piece of cake(no pun intended) job.
  
  Secretly having the desire to write a cookbook myself- this made me look at my goals and try to work past the discouragement, as it shows the real world of food journalism.
  
  This is so entertaining you want to re-read the stories presented!
  Rating: 5 / 5
• By A. Feucht on Jul 13, 2010

  This will be a short review, but I do like the book very much. It covers a lot of topics relating to food writing, from managing a freelance career to handling your book editor when you finally get around to that dream cookbook that’s been in the back of your mind forever.

  I am glad I bought the book, and I recommend it as a starting resource to anyone getting going with writing about their love of food.
  Rating: 4 / 5

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