Cookbook Writing

Learn how to write a cookbook proposal to present to agents and publishers

  • sections:
  • Discussions Tuesdays 9-10pm ET, 8 sessions full schedule

The cookbook category continues to grow with chefs, bloggers, columnists, nutritionists, avid home cooks, food writers, food historians, memoirists, and television personalities contributing to the wide breadth of cookbooks on the market. If you have ever thoughtabout writing a cookbook but don’t know where to begin, then this class is for you.

Learn about the different kinds of cookbook genres and which style speaks most to you and your skills. We’ll discuss how to best organize your ideas and present your cookbook proposal, as well as the key items to include in the proposal including the table of contents, sample chapters, recipes (and how to write them, test them, write tips and headnotes), design overview, marketing analysis, and platform overview.

By the end of class, you will have:

A cookbook proposal that is ready to send to agents

In this class, you will learn how to:

  • Hone your cookbook message
  • Write recipes that work and cross-test them
  • Writer headnotes and tips
  • Write a compelling introduction and platform
  • Find an agent
  • Market your cookbook and get publicity

Award winning food writer Raquel Pelzel has authored more than fourteen cookbooks including award-nominated titles such as DamGoodSweet (Taunton) and Masala Farm (Chronicle). Her recipes and food features have been published in Saveur, The Wall Street Journal, Prevention, Gilt Taste, and Fine Cooking among many others. Pelzel was previously the senior food editor and test kitchen director for where she lead the test kitchen and managed all of the original and adapted recipes (editing, testing, and styling) that ran in six daily editions sent to more than 1.5 million subscribers. Pelzel was also an editor at Cook’s Illustrated in Boston for several years before moving to Brooklyn, NY, where she lives with her family.