Dianne Jacob's Newsletter

Dianne Jacob's Newsletter

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Caroline Chambers Makes $15k+ Per Recipe
You might not know this recipe writer, but she's a superstar -- and a super earner.
6
Recipes Need a "Lightbulb Moment," says Emily Weinstein, Editor-in-Chief of New York Times Cooking and Food
With 24,000 recipes in the NYT Cooking database, this high-powered editor knows what she wants from them -- and writers
7
Food restrictions are the dirty little secret of food writing. I'm revealing mine.
A personal update on eating.
38
Find the Work You Love Doing and Look Forward to Coming to it Every Day, says Dorie Greenspan
The five-time James Beard winner and author of 15 cookbooks has lots to say about perfectionism, inspiration, and how to make hard work fun.
5
Make Your Cookbook the "First" or Best if You Want a Bestseller, says Anne Byrn
The author of 16 cookbooks, including New York Times bestsellers, has loads of advice for writers.
19
Keep Doing Things You Don't Know How to Do, says Ruth Reichl
The veteran food writer and editor says it's the best way to stay "young and alive."
6
Food Blogger Charges Influencer with Plagiarized Recipes
Australian food blogger of RecipeTin Eats argues copyright infringement in a new cookbook.
86
Believe in Your Stories and Believe in Yourself, says the NYT's Kim Severson
The New York Times staff writer wants you to keep going, and ramp up your journalism skills.
6
Part I: A Big List of Cookbook Publishers
Want to get published? Here's everyone all in one place.
35
Be Nice, Be Positive and Work Hard, says Melissa Clark
She’s written 45 cookbooks and worked at The New York Times since 1997, so this strategy must be working.
14
Use AI as Your Free Virtual Assistant
What do you have to lose? You don't want more free time?
4
A Cookbook Deal is about More than Social Media Stats, says Literary Agent Amy Collins
You need expertise, great writing and a life.
7
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