Creating a Cookbook: How to Write, Publish, and Promote Your Culinary Philosophy (2018)
Cookbooks are so essential to my sense of personal well-being, that if I am not writing, or thinking about writing one I feel that there is a huge void in my life. Writing, reading, and creating cookbooks is one of my greatest satisfactions. When I started out over a decade ago, the only true obstacle that I perceived to be in my way was getting published. I had ten years of research on my subject, strong communication skills, a passion for my topic, and lots of great recipes. Nonetheless, I had no idea how to take my manuscript and get it out there in the world.
As I researched literary agents and pitched my ideas aimlessly to whichever publishers would accept unsolicited manuscripts, I decided to educate myself. I began taking food writing seminars and courses on how to publish books. I remember one of them in particular because the registration fee for the event was costly for a budding writer, but the session featured a panel of very notable writers and food writing coaches, so I decided it would be worthwhile. Throughout the session, food writers gave their opinions and told stories about their careers. Very little information on how to publish a cookbook was given even though that was my main objective for attending. When the seminar ended, I got in line and waited my turn to speak with the moderator, who was a food writing coach. I told her that I was new to the industry, that I had changed careers, and desperately wanted to get my manuscript (which I printed out to show her and was holding in my hand) published. She took one look at me, and the manuscript and laughed. Then she proceeded to say: “If you want to make a career out of food writing my suggestion is to find a patron or marry rich.”
I was appalled that someone would actually say such a thing, and so, I vowed that if I were ever able to publish my books, and turn my passion into a career, that I would teach others to do the same. Fortunately not long after that experience, I met my cookbook mentor, Sheilah Kaufman , and she taught me everything she learned from writing and publishing nearly 30 books as well as having created the Cookbook Construction Crew with our dear friend Paula Jacobson. I don’t know how I can ever repay Sheilah for what she taught me, and this book is dedicated to her. Creating a Cookbook: How to Write, Publish, and Promote Your Culinary Philosophy demystifies the cookbook creation process for both new and accomplished authors. Whether you want to preserve family recipes for your own use or create a best-selling cookbook, this book will be a valued guide in the process. In addition to writing and compiling recipes, you’ll learn to find your niche in food writing, build an author platform, write and submit a cookbook proposal, the differences between self-publishing and traditional publishing, how to promote your cookbook and expert advice on agents, contracts, and copyrights.
Cookbooks are so essential to my sense of personal well-being, that if I am not writing, or thinking about writing one I feel that there is a huge void in my life. Writing, reading, and creating cookbooks is one of my greatest satisfactions. When I started out over a decade ago, the only true obstacle that I perceived to be in my way was getting published. I had ten years of research on my subject, strong communication skills, a passion for my topic, and lots of great recipes. Nonetheless, I had no idea how to take my manuscript and get it out there in the world.
As I researched literary agents and pitched my ideas aimlessly to whichever publishers would accept unsolicited manuscripts, I decided to educate myself. I began taking food writing seminars and courses on how to publish books. I remember one of them in particular because the registration fee for the event was costly for a budding writer, but the session featured a panel of very notable writers and food writing coaches, so I decided it would be worthwhile. Throughout the session, food writers gave their opinions and told stories about their careers. Very little information on how to publish a cookbook was given even though that was my main objective for attending. When the seminar ended, I got in line and waited my turn to speak with the moderator, who was a food writing coach. I told her that I was new to the industry, that I had changed careers, and desperately wanted to get my manuscript (which I printed out to show her and was holding in my hand) published. She took one look at me, and the manuscript and laughed. Then she proceeded to say: “If you want to make a career out of food writing my suggestion is to find a patron or marry rich.”
I was appalled that someone would actually say such a thing, and so, I vowed that if I were ever able to publish my books, and turn my passion into a career, that I would teach others to do the same. Fortunately not long after that experience, I met my cookbook mentor, Sheilah Kaufman , and she taught me everything she learned from writing and publishing nearly 30 books as well as having created the Cookbook Construction Crew with our dear friend Paula Jacobson. I don’t know how I can ever repay Sheilah for what she taught me, and this book is dedicated to her. Creating a Cookbook: How to Write, Publish, and Promote Your Culinary Philosophy demystifies the cookbook creation process for both new and accomplished authors. Whether you want to preserve family recipes for your own use or create a best-selling cookbook, this book will be a valued guide in the process. In addition to writing and compiling recipes, you’ll learn to find your niche in food writing, build an author platform, write and submit a cookbook proposal, the differences between self-publishing and traditional publishing, how to promote your cookbook and expert advice on agents, contracts, and copyrights.
Cookbooks are so essential to my sense of personal well-being, that if I am not writing, or thinking about writing one I feel that there is a huge void in my life. Writing, reading, and creating cookbooks is one of my greatest satisfactions. When I started out over a decade ago, the only true obstacle that I perceived to be in my way was getting published. I had ten years of research on my subject, strong communication skills, a passion for my topic, and lots of great recipes. Nonetheless, I had no idea how to take my manuscript and get it out there in the world.
As I researched literary agents and pitched my ideas aimlessly to whichever publishers would accept unsolicited manuscripts, I decided to educate myself. I began taking food writing seminars and courses on how to publish books. I remember one of them in particular because the registration fee for the event was costly for a budding writer, but the session featured a panel of very notable writers and food writing coaches, so I decided it would be worthwhile. Throughout the session, food writers gave their opinions and told stories about their careers. Very little information on how to publish a cookbook was given even though that was my main objective for attending. When the seminar ended, I got in line and waited my turn to speak with the moderator, who was a food writing coach. I told her that I was new to the industry, that I had changed careers, and desperately wanted to get my manuscript (which I printed out to show her and was holding in my hand) published. She took one look at me, and the manuscript and laughed. Then she proceeded to say: “If you want to make a career out of food writing my suggestion is to find a patron or marry rich.”
I was appalled that someone would actually say such a thing, and so, I vowed that if I were ever able to publish my books, and turn my passion into a career, that I would teach others to do the same. Fortunately not long after that experience, I met my cookbook mentor, Sheilah Kaufman , and she taught me everything she learned from writing and publishing nearly 30 books as well as having created the Cookbook Construction Crew with our dear friend Paula Jacobson. I don’t know how I can ever repay Sheilah for what she taught me, and this book is dedicated to her. Creating a Cookbook: How to Write, Publish, and Promote Your Culinary Philosophy demystifies the cookbook creation process for both new and accomplished authors. Whether you want to preserve family recipes for your own use or create a best-selling cookbook, this book will be a valued guide in the process. In addition to writing and compiling recipes, you’ll learn to find your niche in food writing, build an author platform, write and submit a cookbook proposal, the differences between self-publishing and traditional publishing, how to promote your cookbook and expert advice on agents, contracts, and copyrights.
