Encounters with Famous Men
Two of my writing heroes.
A friend told me how much he loves the City of Gold movie about Jonathan Gold’s love letter to Los Angeles restaurants. He has seen it several times. He wondered if I had seen it.
Boy, had I! Twice: Once at a special showing at an International Association of Culinary Professionals conference in Los Angeles, and again by renting it at home. Then I met the restaurant critic himself, at the post-show reception. The next day, I saw him wandering the halls. I asked if I could interview him. He said yes!
When I told my friend about this encounter, his eyes bugged out. My status went up in value! After Gold died, I wrote this piece about his writing style and its impact on me.
The second famous now-dead man I admired was Anthony Bourdain. I emailed and said I wanted his thoughts for the first edition of my book, Will Write for Food. Bourdain agreed to an interview!
After he died, I posted our entire interview on my blog. Every year on his birthday, it shows up on Twitter/X. And every year, I am grateful for the endorsement he gave me, still on the book’s cover to this day.
What about you? Have you met famous people in our industry? Do you have a story to tell?
Books I’m Reading
I’ve been reviewing cookbooks and food memoirs on Instagram. Why not follow along? And if your book comes out soon, send me an email.
Events Coming Up
IACP TALKS - Are AI-powered software programs a threat to food writing?Wednesday, Sept. 6, 3-4 p.m. PDT
$20-$40 on Zoom
I’ve been doing research on these tools, looking at whether they are a help or hinderance for food writers. Maybe some of each? Join me and let’s discuss.
Jumpstart Your Cookbook Proposal
3 Tuesdays: October 10, 17 and 24, 4:00 - 7 p.m. PDT/ 7-10 p.m. EDT
3-hour Zoom Classes weekly through Civic Kitchen
12 students maximum
$399 on Zoom
Want to write a cookbook? To get it traditionally published, you’ll need a stellar cookbook proposal. Cookbook proposals are long, sometimes 50 pages. They are a cross between a business plan, a sales pitch and an explanation of your book.
Perhaps you’re not sure what to write, or you would like accountability and support. Either way, this is the class for you.
You’ll get lots of strategic insider advice gained from my decades of teaching and writing about cookbooks, judging them for national awards, and co-writing two books with a chef. I lay out how the publishing industry works and what editors and agents look for in a professional proposal.
You’ll learn what’s included in each section of successful proposal. You will write first drafts of several proposal sections in the class and get valuable feedback. At the end of three weeks, you'll have a solid start, and ideas of how to make your proposal irresistible to an agent or editor.
Bonus: It's unusual to see someone’s successful cookbook proposal. I'll share one of mine, which led to a beautiful cookbook by Rizzoli.
Private Consults
Through a partner, Delicious Experiences
One-hour consult: $250
For years I've had a five-hour minimum for consulting. Now you can book a Zoom consult for just one hour or more. If you want to start a cookbook, get published, or get better freelance assignments, let’s move you forward.
New Podcasts!
Bjork Ostrom, the founder of Food Blogger Pro and Co-founder of Pinch of Yum, interviewed me on a podcast about how food writing has changed over the last 20 years.
Eat Capture Share’s Kimberly Espinel interviews me about how AI affects food writing and the benefits of Substack versus blogging. I give my top tips for writing a cookbook proposal.
What I'm Reading
11 Cookbooks We Can’t Wait to Break Out This Fall. According to Vogue.
IACP announced the finalists for the International Association of Culinary Professionals’ annual cookbook and food media awards. Congrats especially to finalists Paula Forbes of Stained Page News and Hanna Raskin of The Food Section, nominated for Best Newsletter. The IACP Summit and Awards 2023 event on September 29 includes the awards ceremony.
What Happened to Diamond Crystal Kosher Salt? The company upped its price to $8 per box and now chases “the aspiring home chef.” (New York Times unlocked article.)
Madhur Jaffrey celebrates 50 years of 'An Invitation to Indian Cooking.' The publisher will re-issue it later this year.
Why Do So Many Cookbooks Have Similar Recipe Lists? Stained Page News ponders a good question.
The Ultimate Guide to the Oldest Known Cookbooks in the World. I’m pleased to see the inclusion of Asian and Arab cookbooks.
The biggest names in food are just regular people on TikTok. Alicia Kennedy says they’re not big chefs, food writers, or TV stars.
This Cookbook Isn’t Vegetarian. It’s ‘Vegetable-Forward.’ More cookbooks focus on vegetables without being labeled as such.
A Cookbook Devotee Offers Praise for the Cooking Video. During Covid, the author switched from reading cookbooks to watching videos. (Unlocked Washington Post article).
Orphan Recipes. Bee Wilson asks, “Does anyone cook the unphotographed recipes in a book?”
Hardie Grant expands into North America. Former cookbook editor Jenny Wapner takes the helm.
The New York Times explains How Cooking Videos Took Over the World (in an unlocked article). Good stuff if you want videos that go viral.
Accuracy and Precision in Food Writing. Food historian Peter Hertzmann discusses how recipe writing has changed over the years.
Hardie Grant expands into North America. Former cookbook editor Jenny Wapner takes the helm.
News About Clients and Students
I like to brag about food writing accomplishments here. Send me an email: dj@diannej.com.
Taffy Elrod will collaborate on A Juneteenth Celebration Cookbook, to be published in 2024 from Quarto/becker&mayer! Kids. (I worked with her on freelance writing.)
Nissa Pierson created a very creative line of herbal salts. She offers subscribers of this newsletter 20% off and free shipping with the ILoveNissa! discount code. (I worked with her as an editor.)
Thanks for Reading
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Dianne Jacob
Editor, Writer and Coach
Email: dj@diannej.com
Website: http://diannej.com
Twitter: https://twitter.com/diannej
Facebook: https://www.facebook.com/foodwriting
Instagram: https://www.instagram.com/diannemjacob/
My Books
Disclosures: I am an affiliate of Food Blogger Pro, Amazon and Bookshop.org.
I interviewed Anthony Bourdain twice. The first time was when his Les Halles cookbook first came out. He gave me an incredibly honest and poignant interview and when I listened to it again when he died I realized some of this dark thoughts were being expressed even back then. A few years later when I interviewed him again I got the sense he was becoming one of the people he used to hate...a 'celebrity' chef. Another interview highlight was Mark Bittman when How To Cook Everything first came out. He came to Vancouver and we chatted at Rodney's Oyster Bar where we demolished a dozen oysters each and a Dungeness Crab. Again, very considered answers to my questions. I always try to come up with something different for authors/chefs who have been on a long publicity tour. Other noteworthy honest interviews: Jamie Oliver, Emeril Lagasse (on the phone), Paul Bocuse (with a translator) and Gael Greene.
Hardly the food industry but I met my hero Paul Auster at a book signing once. As he took my book to sign he said something to me and smiled. I think it was a question. Unfortunately I had an ear infection at the time and couldn't make out a word of what he said. After mumbling a thank you I quickly left. Still wish I knew what he said.