Will Write for Food

The Complete Guide to Writing Cookbooks, Blogs, Memoir, Recipes, and More
Author: Dianne Jacob
Publisher: Da Capo Lifelong Books
ISBN: 0738218065
Category: Cooking
Page: 352
View: 3201

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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

Will Write for Food


Author: J. P. Devine
Publisher: N.A
ISBN: 9781943424085
Category: Humor
Page: 298
View: 1466

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At last! The best of JP, captured in a book that will make long-time fans smile all over again and newcomers thrill in the discovery of an authentic American storyteller. Enjoy delightful satire in the fashion of Art Buchwald and Andy Rooney, and appreciate a special brand of insightful humor that is filled with surprises and often tinged with melancholy. It is simply Devine. --Earl Smith, author of "The Dam Committee" and "More Dam Trouble"

Food Blogging For Dummies


Author: Kelly Senyei
Publisher: John Wiley & Sons
ISBN: 1118239385
Category: Computers
Page: 320
View: 6499

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Bloggers and foodies everywhere will want this full-color book The only thing better than cooking and eating is talking about it! Combine your two loves—food and blogging—with this ultimate guide for food bloggers everywhere. Food Blogging For Dummies shows you how to join the blogosphere with your own food blog. This unique guide covers everything: how to identify your niche, design your site, find your voice, and create mouthwatering visuals of your best recipes and menus using dazzling lighting and effects. You'll learn how to optimize your blog for search, connect with social media, take your blog mobile, add widgets, and much more. Walks you through the technicalities of starting your own food blog Explores what you need to consider before your first post ever goes public Shows you how to create lip-smacking food visuals using special lighting and clever effects Explains SEO and how to make sure your site and recipes are searchable Goes into social media and how to use it effectively with your blog Here's everything you need to know about food blogging.

Will Write and Direct for Food


Author: N.A
Publisher: Southbank Pub
ISBN: 9781904915126
Category: Biography & Autobiography
Page: 224
View: 9044

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Known for his acidic wit and uncompromising approach to film making, Sir Alan Parker often resorted to humour in cartoons in order to get his point across. Studio heads, actors and crew all came under his merciless pen. Often, however - and to Parker's eternal surprise - the recipient enjoyed the message and framed it. Many of the director's doodles, sketches and drawings adorn the walls of actors, producers, directors and executives around the world. This unique collection contains over 200 mini masterpieces from the man who will write and direct for food.

Secret Ingredients

The New Yorker Book of Food and Drink
Author: David Remnick
Publisher: Random House
ISBN: 1588368238
Category: Cooking
Page: 608
View: 8899

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Since its earliest days, The New Yorker has been a tastemaker–literally. As the home of A. J. Liebling, Joseph Wechsberg, and M.F.K. Fisher, who practically invented American food writing, the magazine established a tradition that is carried forward today by irrepressible literary gastronomes, including Calvin Trillin, Bill Buford, Adam Gopnik, Jane Kramer, and Anthony Bourdain. Now, in this indispensable collection, The New Yorker dishes up a feast of delicious writing on food and drink, seasoned with a generous dash of cartoons. Whether you’re in the mood for snacking on humor pieces and cartoons or for savoring classic profiles of great chefs and great eaters, these offerings, from every age of The New Yorker’s fabled eighty-year history, are sure to satisfy every taste. There are memoirs, short stories, tell-alls, and poems–ranging in tone from sweet to sour and in subject from soup to nuts. M.F.K. Fisher pays homage to “cookery witches,” those mysterious cooks who possess “an uncanny power over food,” while John McPhee valiantly trails an inveterate forager and is rewarded with stewed persimmons and white-pine-needle tea. There is Roald Dahl’s famous story “Taste,” in which a wine snob’s palate comes in for some unwelcome scrutiny, and Julian Barnes’s ingenious tale of a lifelong gourmand who goes on a very peculiar diet for still more peculiar reasons. Adam Gopnik asks if French cuisine is done for, and Calvin Trillin investigates whether people can actually taste the difference between red wine and white. We journey with Susan Orlean as she distills the essence of Cuba in the story of a single restaurant, and with Judith Thurman as she investigates the arcane practices of Japan’s tofu masters. Closer to home, Joseph Mitchell celebrates the old New York tradition of the beefsteak dinner, and Mark Singer shadows the city’s foremost fisherman-chef. Selected from the magazine’s plentiful larder, Secret Ingredients celebrates all forms of gustatory delight. From the Hardcover edition.

Best Food Writing 2017


Author: Holly Hughes
Publisher: Da Capo Lifelong Books
ISBN: 0738220191
Category: Cooking
Page: 368
View: 4178

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"Browse, read a bit, browse some more, and then head for the kitchen."--Hudson Valley News From small-town bakeries to big city restaurants, Best Food Writing offers a bounty of everything in one place. For eighteen years, Holly Hughes has scoured both the online and print world to serve up the finest collection of food writing. This year, Best food Writing delves into the intersection of fine dining and food justice, culture and ownership, tradition and modernity; as well as profiles on some of the most fascinating people in the culinary world today. Once again, these standout essays--compelling, hilarious, poignant, illuminating--speak to the core of our hearts and fill our bellies. Whether you're a fan of Michel Richard or Guy Fieri--or both--there's something for everyone here. Take a seat and dig in.

Resource Guide for Food Writers


Author: Gary Allen
Publisher: Routledge
ISBN: 1136763007
Category: Social Science
Page: 256
View: 9159

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A feast for all food writers, The Resource Guide for Food Writers is a comprehensive guide to finding everything there is to know about food, how to write about it and how to get published. An educator at the Culinary Institute of America, Gary Allen has compiled an amazing handbook for anyone who wants to learn more about food and share that knowledge with others. Including a foreword by Mr. Tim Ryan, Senior Vice President of the Culinary Institute of America, this multifaceted guide teaches readers how to: * find appropriate libraries use catalogs, directories, bibliographies and periodicals and locate specialty booksellers. Chapters on the writing process provide real guidance on: how to write what resources are helpful and how to combat writer's block In the final section, the intimidating task of getting published is tackled with specific help in drafting proposals and finding the appropriate publisher. An impressive menu of resources, this authoritative reference is essential for every epicurean, from the food service professional to the ambitious home gourmet.

Focus On Food Photography for Bloggers (Focus On Series)

Focus on the Fundamentals
Author: Matt Armendariz
Publisher: Taylor & Francis
ISBN: 1136108858
Category: Photography
Page: 160
View: 2630

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Sharing your kitchen concoctions on your personal food blog has never been as popular as it is right now, but if you've ever had trouble getting your tasty temptations to look like pretty plates on camera, you know how difficult it can be to take amazing pictures of food. Matt Armendariz, of Mattbites food blog fame, shares his experiences and best practices for creating wonderful food photos in Focus On Food Photography for Bloggers. Written specifically for you the blogger, Matt discusses the ins and outs of equipment, lighting, composition, propping, sparking your inspiration, and getting creative, all with what you have on hand at home! Learn how to avoid common pitfalls with foods that are notoriously camera shy, how to successfully snap your dinner at a restaurant as well as on your kitchen table, and how to style your food with what you have in your cupboards. He also includes advice on post-processing, posting, and protecting your prized images. As well as on his blog, Matt's photography has been featured in The Skinny Bitch Cookbook, on Martha Stewart, Paula Deen's Best Dishes, and Gordon Ramsay's Hell's Kitchen, along with numerous food magazines and newspapers. Let this seasoned blogger give your food photography the boost it needs to really make your readers salivate!

Will Work for Food Or $

A Memoir from the Roadside
Author: Bruce Moody
Publisher: N.A
ISBN: 9780786262403
Category: Biography & Autobiography
Page: 389
View: 4721

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When Bruce Moody was almost 60, he got fired. In desperation, he made a simple sign and began a life on the side of the road. With neither self-pity nor pride, Moody shares his life on the roadside, the unexpected elation he feels at his contact with others, the joy he gets by being out of doors, and the surprising generosity he experiences.

The Recipe Writer's Handbook


Author: Barbara Gibbs Ostmann,Jane Baker
Publisher: John Wiley & Sons
ISBN: 9781118111505
Category: Cooking
Page: 336
View: 2777

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Praise for The Recipe Writer's Handbook Revised and Expanded "Barbara Ostmann and Jane Baker are experienced food editors who know their stuff. To achieve success, a recipe must be written with impeccable accuracy and unambiguous clarity. The Recipe Writer's Handbook achieves both objectives in full measure."-Irena Chalmers, author and professional food writing lecturer at The Culinary Institute of America "The First Edition of The Recipe Writer's Handbook was a terrific resource, and this revised edition is downright indispensable. It is full of answers to questions about recipe style and substance. Ostmann and Baker have cooked up a delicious addition to any serious food writer's desk."-Mitchell Davis, Director of Publications, The James Beard Foundation "Writing recipes is a tricky business, and anyone who wants to do so successfully should have this book. The tables, glossaries, and charts alone are worth the price, not to mention the authors' generous helpings of good, sound advice."-John Willoughby, coauthor, Thrill of the Grill and How to Cook Meat "The Recipe Writer's Handbook is indispensable in the range and depth of information it offers both the novice and seasoned culinary writer. It contains everything you need to know-all beautifully organized and presented in a handy, easy-to-use format. Ostmann and Baker are masters of their trade!"-Paula Lambert, President of the International Association of Culinary Professionals, founder of the Mozzarella Company, and author of The Cheese Lover's Cookbook and Guide First Edition Nominated for Best Food Book, 1999 World Media Food Awards

Plate to Pixel

Digital Food Photography and Styling
Author: Helene Dujardin
Publisher: John Wiley & Sons
ISBN: 9781118098295
Category: Photography
Page: 288
View: 8597

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Food Photography

From Snapshots to Great Shots
Author: Nicole S. Young
Publisher: Peachpit Press
ISBN: 0134097254
Category: Photography
Page: 272
View: 4633

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Do you need help making your food look as delicious as it tastes? Are you a “foodie” hungry for more tantalizing photos of your culinary creations? Do you have a food blog that you’d like to take to the next level, with better images and a stronger business strategy? Then this book is for you! In Food Photography: From Snapshots to Great Shots, Second Edition, photographer Nicole Young returns to dish up the basics on everything you need to know to make great food images, from getting the right camera equipment to mastering the key photographic principles of aperture, ISO, and shutter speed. She offers tips on styling food using props, fabrics, and tabletops; and she explains how to improve your photos through editing after the shoot. This new edition features many brand-new images and examples, accompanied by up-to-date discussions on achieving good lighting and composition. In addition Nicole covers developments in the industry that have emerged since the publication of the first edition, such as the entry of mirrorless cameras on the scene, and more. She also provides a brand new post-processing section focusing on Photoshop Lightroom, showing how to improve your photos through sharpening, color enhancement, and other editing techniques. Beautifully illustrated with large, vibrant photos, this book offers the practical advice and expert shooting tips you need to get the food images you want every time you pick up your camera.

The United States of Pizza

America's Favorite Pizzas, from Thin Crust to Deep Dish, Sourdough to Gluten-Free
Author: Craig Priebe,Dianne Jacob
Publisher: Rizzoli Publications
ISBN: 0789329441
Category: Cooking
Page: 192
View: 9384

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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.

Best Food Writing 2016


Author: Holly Hughes
Publisher: Da Capo Lifelong Books
ISBN: 0738219444
Category: Cooking
Page: 320
View: 8521

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The seventeenth edition of the classic food writing anthology that serves up "a menu of delicious food, colorful characters, and tales of strange and wonderful food adventures" (Booklist) each year.

Nourished

A Memoir of Food, Faith, and Enduring Love (with Recipes)
Author: Lia Huber
Publisher: Convergent Books
ISBN: 045149881X
Category: COOKING
Page: 320
View: 3165

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"A memoir of food, faith, and enduring love (with recipes)"--

Eat, Memory

Great Writers at the Table : a Collection of Essays from the New York Times
Author: Amanda Hesser
Publisher: W. W. Norton & Company
ISBN: 9780393067637
Category: Cooking
Page: 204
View: 3310

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The food editor for the "New York Times Magazine" collects twenty-six of the best stories and recipes from some of the playwrights, novelists, and journalists featured in her column.

The Joy of Writing a Great Cookbook

How to Share Your Passion for Cooking from Idea to Published Book to Marketing It Like a Bestseller
Author: Kim Yorio
Publisher: Page Street Publishing
ISBN: 1624140661
Category: Language Arts & Disciplines
Page: 160
View: 6923

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With more than 20 years in publicity under her belt, Kim Yorio has worked with the biggest names in the food world, including Julia Child, Jamie Oliver, Ina Garten and Rachael Ray, as well as esteemed brands like Calphalon, Sur La Table, Nudo Italia and Taste #5. Now, with this must-have guide to success, you can get the secrets on how to make your cookbook stick out from the pack from a culinary marketing master. Whether you're a restaurateur looking for promotions or a great home chef hoping to share your exceptional recipes, with Kim's years of knowledge printed on the page you'll be able to create the bestselling cookbook of your dreams. Kim instructs on everything from what cookbook concept is right for you, how to select the perfect recipes, how to have a captivating voice on paper and of course, how to market your book once its published. With The Joy of Writing a Great Cookbook, Kim Yorio leaves no stone left unturned, putting you on the straight path to a bestseller.

Food Styling

The Art of Preparing Food for the Camera
Author: Delores Custer
Publisher: John Wiley & Sons
ISBN: 0470080191
Category: Cooking
Page: 416
View: 305

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The authoritative and comprehensive guide to the art and craft of food styling Based on her 30 years of experience in food styling for advertising, magazines, books, and films, Delores Custer presents the definitive lifelong reference on food styling-complete with lists of handy tools and vital equipment, recipes for artificial foods, and guidelines for running a successful food styling business. Full of ingenious advice on styling in any media and packed with full-color photographs, Food Styling reveals every trick of the trade, from making a beverage appear to sweat to producing those perfect grill marks on meat without a grill. Filled with resources and organized in a simple problem-and-solution format, this is an ideal resource for both experienced foods styling pros and first-timers alike. This is the only book of its kind on the market, shedding light on the art and craft of food styling More than 300 full-color photos reveal the process of styling and the spectacular results, teaching and inspiring anyone interested in food and how it is presented in media The book features a timeline of 60 years of food styling, a glossary of important terms, and a listing of vital styling resources The only book the aspiring or professional food stylist will ever need, this exceptionally thorough resource covers challenges from flawless fried chicken to fluffy, cloudlike cake frostings-and everything in between Whether you're looking to break into the food styling business or just touch up on the latest and most effective techniques, Food Styling is the ultimate guide to creating stunning culinary visuals.

Yeasts in Food


Author: T Boekhout,V Robert
Publisher: Elsevier
ISBN: 1845698487
Category: Technology & Engineering
Page: 512
View: 5728

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Yeasts play a crucial role in the sensory quality of a wide range of foods. They can also be a major cause of food spoilage. Maximising their benefits whilst minimising their detrimental effects requires a thorough understanding of their complex characteristics and how these can best be manipulated by food processors. Yeasts in food begins by describing the enormous range of yeasts together with methods for detection, identification and analysis. It then discusses spoilage yeasts, methods of control and stress responses to food preservation techniques. Against this background, the bulk of the book looks at the role of yeasts in particular types of food. There are chapters on dairy products, meat, fruit, bread, soft drinks, alcoholic beverages, soy products, chocolate and coffee. Each chapter describes the diversity of yeasts associated with each type of food, their beneficial and detrimental effects on food quality, methods of analysis and quality control. With its distinguished editors and international team of over 30 contributors, Yeasts in food is a standard reference for the food industry in maximising the contribution of yeasts to food quality. Describes the enormous range of yeasts together with methods for detection, identification and analysis Discusses spoilage yeasts, methods of control and stress responses to food preservation techniques Examines the beneficial and detrimental effects of yeasts in particular types of food, including dairy products, meat, fruit, bread, soft drinks, alcoholic beverages, soy products, chocolate and coffee

Bioactive Seaweeds for Food Applications

Natural Ingredients for Healthy Diets
Author: Yimin Qin
Publisher: Academic Press
ISBN: 0128133139
Category: Technology & Engineering
Page: 320
View: 912

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Bioactive Seaweed Substances for Functional Food Applications: Natural Ingredients for Healthy Diets presents various types of bioactive seaweed substances and introduces their applications in functional food products. Presenting summaries of the substances derived from seaweed, this book systematically explores new ingredients and the bioactive substances that are both environmentally friendly and highly beneficial to human health. This evidence-based resource offers an abundance of information on the applications of seaweed as a solution to meet an increasing global demand for sustainable food sources. It is an essential reference for anyone involved in seaweed substance research, seaweed processing, and food and health disciplines. Discusses the use of bioactive seaweed substances as a new class of food ingredients Outlines the use of seaweed as gelling agents used for food restructuring, coating and encapsulation Systematically explores new ingredients and the bioactive substances that are both environmentally friendly and highly beneficial to human health