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Transcript: Cookbooks 101

Writing a collection of great recipes is one thing; writing a cookbook that will be able to sell in this competitive marketplace is quite another. Melissa Clark, who has won both James Beard and Julia Child awards for her cookbooks, laid out all the steps necessary to transform your favorite recipes into a finished book.

November 3, 2003

EXCLUSIVE FOR AVANTGUILD MEMBERS | This is a transcript of's Cookbooks 101 seminar with Melissa Clark, held February 20, 2003, at the mb offices. Seminar transcripts will appear the first week of each month.

Taffy Akner, Melissa Clark earned an MFA in writing from Columbia, and she began her freelance food writing career in 1993. Currently she writes for The New York Times, Food & Wine, Travel + Leisure, Wine & Spirits, Town & Country, Martha Stewart Living, Real Simple, Departures, Elegant Bride, and Lucky. In addition, she's written 14 cookbooks, including The Last Course, a collaboration with former Gramercy Tavern pastry chef Claudia ...

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