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Writing The Foodbook

How to write and publish a cookbook, food memoir, or culinary essay

Course is closed.

WHEN
Thursday, Mar. 6, 7-10 p.m.

WHERE
Crowne Plaza
Union Square
480 Sutter St.
San Francisco, Calif.

WHO
Ideal for anyone who has ever wanted to write a cookbook, food essay, or foodography.

PRICE
$65 ($50 for )
more info

Course Details

If food is just about always on your mind, you are not alone! And here is a way to do something concrete about it. Although thousands of books on every conceivable subject are published every week, there's always a ready market for books with food themes. This seminar is a reality-based look at developing such a book in the form of recipe collections and cookbooks; books on food or ingredients (such as Salt or Cod by Mark Kurlansky; Food by Waverly Root; Blue Trout and Black Truffles by Joseph Wechsberg); and culinary memoirs (such as Ruth Reichl's Tender at the Bone and Jeannette Ferrary's (yep, our very own teacher!) Out of the Kitchen). The course includes everything from developing a step-by-step, time-tested Book Proposal to finding an agent and understanding publishers' contracts. Guiding you every step of the way will be Jeannette Ferrary, author of the biographical memoir M.F.K. Fisher and Me, the culinary memoir Out of the Kitchen and 6 cookbooks, including A Good Day for Soup.

In this seminar you can expect to learn:

  • How to write head notes and recipes
  • How to position your idea and how to organize and develop a solid book proposal
  • Ways to get an editor/publisher's attention
  • Where to find information on agents: advantages and disadvantages
  • How to read and understand contracts: the fine print
  • What to expect regarding publicity, book signings, publisher follow-up

Instructor Bio

Jeannette Ferrary's Courses

No courses available at this time.

Jeannette Ferrary
Jeannette Ferrary is the author of eight books, the newest of which, Out of the Kitchen: Adventures of a Food Writer, is a memoir about food and the food world. She has written the memoir/biography called M.F.K. Fisher and Me: A Memoir of Food and Friendship, Jewish Holiday Feasts, and five cookbooks.

Jeannette has written widely about food, nutrition, restaurants, trends, and personalities for The New York Times. Her food essays, columns and articles have appeared in Bon Appetit, Travel/Holiday, Food & Wine, VIA Magazine, and many others. She served as staff restaurant reviewer for the San Francisco Chronicle and has worked extensively in food-related advertising and public relations. She studied cooking in France with Julia Child and the noted food writer and teacher Simone Beck.

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