Dianne Jacob

Food lovers who want to express themselves through article writing, restaurant reviewing, and cookbook writing will find the tools to get started in the incredibly popular world of food writing.

The Complete Guide to Writing Cookbooks, Restaurant Reviews, Articles, Memoir, Fiction, and More

Will Write for Food

"Love sharing recipes and want to start a food blog? Interested in writing a cookbook? Like to be the first to discover restaurants in your town? Get 'Will Write for Food' and find all you need to put your passion onto the page. Cookbook coauthor, blogger, and writing coach Dianne Jacob gives both aspiring and accomplished food writers ways to succeed and thrive in this revised and updated edition. Learn everything from secrets of developing, testing, and writing recipes to making your voice heard in today's crowded blogosphere and where to freelance online" --Cover, p. 4.

the complete guide to writing cookbooks, blogs, reviews, memoir, and more

Will write for food

For more than 15 years, writing coach, editor, and blogger Dianne Jacob has taught food lovers how to take their passion from the plate to the page. Now, Jacob has revised and updated her award-winning guide. Whether you've been writing for years or are just starting out, Will Write for Food offers what you need to know to succeed and thrive, including: - A new chapter dedicated to making an income from food writing - Updated information about self-publishing and cookbook production - Tips on creating and sustaining an irresistible blog with gorgeous photos - The keys to successful freelancing and reviewing - Advice from award-winning writers, editors, and agents - Engaging, fun writing exercises to get the juices flowing

The Complete Guide to Writing Cookbooks, Blogs, Memoir, Recipes, and More

Craig W. Priebe

A chef who specializes in grilled pizza furnishes easy-to-follow, step-by-step instructions for seventy-five creative pizza and piadina (crispy Italian sandwiches) dishes, along with stove-top variations on grill-top recipes, tips on equipment, innovative ingredient combinations, and full-color photographs.

Grilled Pizzas & Piadinas

Craig Priebe

Recipes for homegrown pies from all regions of the country. Chef Craig Priebe has scoured the countryside, stopping in promising pizzerias to discover the tastiest pies. Smoked ham and cheddar? Roasted cauliflower and salsa verde? These toppings would be blasphemous in Naples, but in America anything goes--anything that tastes delicious, that is. His findings are collected here--stellar examples representing every style of pizza. What makes this collection of prize recipes especially fun is that each one has its own personality reflecting its local influences. From Seattle's Serious Pie comes pizza with white bean puree, asparagus, and Parmesan; from Los Angeles's Mozza, squash blossoms with burrata. The legendary Pizzeria Bianco in Phoenix offers up a pie with red onion, rosemary, and Arizona pistachios, while Louisiana Pizza Kitchen brings us one with crawfish �touff�. Also included are blueprints for every type of dough (from Sicilian and sourdough to New York and gluten-free), a range of adaptable base sauces, an introduction covering tools and techniques, and an address book for all the pizzerias featured. The United States of Pizza shows that the country is not so much a melting pot, but instead a giant pie bubbling over with a fabulously diverse array of creative flavor combinations.

Dianne Jacob

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