Synopses & Reviews
With its corn by the acre, beef on the hoof, Quaker Oats, and Kraft Mac nand#8217; Cheese, the Midwest eats pretty well and feeds the nation on the side. But thereand#8217;s more to the midwestern kitchen and palate than the farm food and sizable portions the region is best known for beyond its borders. It is to these heartland specialties, from the heartwarming to the downright weird, that
Fried Walleye and Cherry Pie invites the reader.and#160;
The volume brings to the table an illustrious gathering of thirty midwestern writers with something to say about the gustatory pleasures and peculiarities of the region. In a meditation on comfort food, Elizabeth Berg recalls her auntand#8217;s meatloaf. Stuart Dybek takes us on a school field trip to a slaughtering house, while Peter Sagal grapples with the ethics of patand#233;. Parsing Cincinnati five-way chili, Robert Olmstead digresses into questions of Aztec culture. Harry Mark Petrakis reflects on owning a South Side Chicago lunchroom, while Bonnie Jo Campbell nurses a sweet tooth through a fudge recipe in the Joy of Cooking and Lorna Landvik nibbles her way through the Minnesota State Fair. These are just a sampling of what makes Fried Walleye and Cherry Pieand#8212;with its generous helpings of laughter, culinary confession, and informationand#8212;an irresistible literary feast.
Review
Epicurious.com, 8/3/10
“Should be mandatory reading for everyone who aspires to be a food writer.”
Review
Epicurious.com, 8/3/10
Should be mandatory reading for everyone who aspires to be a food writer. No matter the format, medium, or style, Jacob has it covered. . . . You'll find important and helpful advice for anyone interested in blogging, creating recipes, writing a food memoir, or shooting food porn. There are also Writing Exercises” to help you hone your skills. . . . Probably the best part of the book is that she turns to seasoned and respected professionals for advice, names youd recognize in a heartbeat: Michael Bauer, David Lebovitz, Judith Jones, Adam Roberts, Deborah Madison, and Dorie Greenspanjust to name a few. Yes, it can seem like the world of food writing is an overcrowded one and Jacobs upfront and honest account can be a little unnerving for the faint of heart: Its not as glamorous as it seems, timing and luck do play a part, and the money doesnt always follow. But if knowledge is key, Will Write for Food can help open the coveted door.”
Bookviews, September 2010
It is filled with good advice about the various genres of food writing. I have been a professional writer for decades so I can confirm that this is the real deal
It is an essential tool for every foodie hoping to put pen to page.”
Library Journal, October 2010
A delicious guide to the world of food writing
An engaging, informative handbook for hobbyists and aspiring professionals. Worth purchasing even if you have the first edition.”
Bibliobuffet.com, 9/27/10
An excellent manual. It puts food writing into perspective and I rather suspect it will help raise the standards of the genre.”
FamilyFriendlyFood.com, 10/17/10
This is an amazing booka must read to all aspiring food writers and bloggers
[A] very comprehensive guidebook to the world of food writing.”
San Francisco Book Review, 11/9/10
Part instructional, part inspirational manual, Will Write for Food gives writersboth novice and skilledthorough information about how to get started on food blogging, restaurant reviewing, cookbook and recipe writing, nonfiction and fiction writing, as well as how to get published
A must-have writing reference made for anyone interested in food and words.”
KitchenShamen.com, 12/3/10
Simple and straight forward, Dianne Jacobs no nonsense approach makes it seem like any one of us can be food writers.”
Portland Oregonian, 1/4/11
[Jacobs] pithy, candid observations and advice serves anyone who melds words and food.”
New Haven Register, 8/19/14
An essential tool for every foodie hoping to put pen to paper or hands to keyboard.”
Review
andquot;Heartland natives will embrace the recipes, if not the remembrances of State Fair corn dogs and Lake Michigan fish boils, German kuchen and tamales eaten on Chicagoandrsquo;s Maxwell Street, a.k.a. andquot;the Ellis Island of the Midwest.andquot;andquot;andmdash;Jenny Rosenstrach, New York Times
Review
"A brilliant collection of Heartland food stories."and#8212;Publishers Weekly
Review
"This anthology of essays on the Midwest's best and most unpretentious foods should go a long way toward regaining the respect the heartland's cuisine ought to enjoy."and#8212;Mark Knoblauch, Booklist
Review
andquot;A delectable read, sprinkled with recipes and generous helpings of fun and plenty of food for thought.andquot;andmdash;Graciela Monday, Library Journal
Review
"Thoughtful, addicting."and#8212;Christopher Borrelli, Chicago Tribune
Review
andquot;A nostalgic trip through Middle America.andquot;andmdash;Shelf Awareness
Review
andquot;Fried Walleye and Cherry Pie reads like a feast and roundtrip combined taking in Iowa . . . and skirting the andquot;tan landscapeandquot; of the andquot;Corn Beltandquot;. The books ends in a selection of desserts, allowing Peggy Woolf to reminisce about pie, stuffed with fruits of Wisconsin . . . plucked from the tops of sunbathed trees.andquot;andmdash;Times Literary Supplement
Synopsis
Will Write for Food is for food lovers who want to express themselves, guiding them from their earliest creative impulses to successful article writing, restaurant reviewing, and cookbook writing. Dianne Jacob--journalist and food-writing instructor and coach--offers interviews with award-winning writers such as Jeffrey Steingarten, Calvin Trillin, Molly O'Neill, and Deborah Madison, plus well-known book and magazine editors and literary agents, give readers the tools to get started and the confidence to follow through. Comprehensive yet accessible chapters range from restaurant reviewing to cookbooks to memoirs. Focused exercises at the end of chapters stimulate creativity, help organize thought, and build practical skills. Will Write for Food is the first and ultimate ins and outs guidebook to the incredibly popular world of food writing.
Synopsis
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.
Synopsis
The success of Julie and Julia highlights the newest trend in food writing: blogging. Noted journalist and food-writing instructor Dianne Jacob has revised her award-winning book to include a chapter covering all the how-tos of food blogging as well as updated resources and new information on working in other wildly popular genres, namely cookbooks and food memoirs. Incredibly timely, this new edition of Will Write for Food is the must-have for every foodie who wants to put pen to pageor hands to keyboard.
Synopsis
Fully revised and updated to include the latest information on food bloggingcookbook author and food writer Dianne Jacobs soup-to-nuts guide for the aspiring food writer
About the Author
and#160;Peggy Wolff has written on food and food culture for publications including the Chicago Tribune, Los Angeles Times, Hartford Courant, and Orlando Sentinel. She is the food editor for REALIZE Magazine.and#160;