On Making Space for a Writing Project
Sometimes it's scary to believe in new work, or to ask for help.
While reading The New York Times book review section, I came across this quote:
“…being an artist means you are continually insisting on doing something that maybe no one wants you to do, that very possibly isn’t going to work, that’s going to end in defeat and humiliation, and that is unlikely to bring worldly rewards or general approval.”
Boy, I thought. This sounds like the inner critic is in control. The writer sounds dejected, thinking that there is no possibility of success.
There’s a certain amount of truth to her statements. Probably no one really cares as much as you do about whether this book you want to write should exist. You have to make it happen.
That is what we have to learn. We can have moments of doubt, of course. That is normal. But overall, have you decided
that you’re worth it
that you believe in yourself
that your book idea has value
and that you’re going to go for it?
It takes fierceness and resiliency to get there and stay there.
Over the years, I’ve met people who didn’t have the chops, yet who displayed immense confidence about their book idea. Then there are tentative people with ferocious talent who had little clue of their skills. The truth is, most of us are somewhere between.
Regardless, it’s hard to believe in your own ideas. So, if you want to write that cookbook, memoir or hybrid nonfiction, how do you protect yourself and your book idea? Do you make space for it and work on it? Or do you keep putting it off, because, like the writer in the quote, you’re filled with doubt?
How you show up for yourself, and not just your project, matters. Do you put stickers on the bathroom mirror with affirmations? Write yourself nice notes? Acknowledge and honor your feelings? Practice self care? (I’m getting touchy-feely here, but these practices can offer support if you’re struggling.)
And, as a wise man once said, “Perfect is the enemy of good.” Have you decided that you don’t have to be perfect to write your next book? Perfectionism is a huge stumbling block for writers and artists, especially women.
(One way to move your book forward is to seek help. Not coincidentally [LOL], I have a few spots left in my Zoom Jumpstart Your Cookbook Proposal workshop, which starts on October 21. It’s a way to get yourself going, to work out the content of your book, and get validation and insider info about how to impress an agent or editor. Check out the class to see if it’s right for you.)
The last time I took a Zoom class, I dithered about it for weeks and signed up at the last minute. Well, I learned a ton and found it worthwhile, despite the $500 fee. I just wasn’t sure I wanted to invest in myself. I also told myself that I should be able to figure it all out without help from others. I was wrong.
Sound familiar? Believing in yourself and your projects is a lifelong practice, as is asking for help. The rewards of doing both can make great things happen.
What I’m Reading
When Did All the Recipes Get ‘Garlicky’? I wonder this more and more, since garlic really kills my digestion. Eater investigates.
Is Food Political? Ruth Reichl ponders reader responses to dishes she wanted to elevate.
Sound: The Forgotten Flavor Sense. When eating super-processed packaged foods, we like to hear all the sounds.
The new new restaurant criticism. How restaurant criticism has evolved in the age of TikTok.
Cooking in the Age of Infinite Recipes. A podcast from Future Study about how we pass down recipes, look them up, and how to organize the ones you have.
The 12 Cinnamon Powders You Should Never Use. High levels of lead pose a risk, says Consumer Reports. It also lists the best cinnamons to buy.
Stop Buying Shitty Cookbooks–A Short Diatribe. I do love a good rant, and she has a point.
Eating less beef is a climate solution. Here's why that's hard for some American men. A fascinating article about why men can’t stop eating meat.
A Couple That (Eventually) Cooked Together. Stephen Colbert and his wife have a new cookbook. (Unlocked, The New York Times.)
Food Writing Grows Up. Ruth Reichl shares her perspective from 2018.
Penny De Los Santos on how every meal tells a story. She assembled this stunning photo essay for Bene Brown (!).
A Common Problem with Food Blogs (and How to Fix It). Food Blogger Pro founder Bjork Ostrom discusses how to diversify your income.
After a Splashy Book Deal, I Got Dropped by my Publisher, But I Kept on Writing. A great essay about why to keep going, despite insecurities.
AI can generate recipes that can be deadly. Food bloggers are not happy. NPR delves into AI by interviewing the bloggers behind the Woks of Life.
What Researchers Learned From the World’s Oldest Cookbook. Gastro Obscura contemplates recipes from Mesopotamia.
Classes and Events
Coming Up: Jumpstart Your Cookbook Proposal
October 21 and 28 and November 4, 4-7 p.m. PT/ 7-10 ET, on Zoom
$425 through Civic Kitchen cooking school
(Note: I planned to teach this class last month but got Covid. Here are the new dates. Hope they will work for you?)
What’s your path to publishing? Are you thinking about your first or next cookbook, memoir, travel book, food history book, etc.? In this class, you’ll learn the latest about the publishing industry, what agents and editors look for, and how to up your recipe writing game.
Newbies, food bloggers, and published authors have all taken this class. You’ll have the opportunity to share your book idea with the rest of class, and get valuable feedback. Since we’re all cookbook and food memoir consumers, you’ll hear from the right audience. And we’ll write several sections during class, so you’ll feel like you’re getting somewhere.
If you’re out of town for any of the sessions, they are recorded so you can watch later.
Invest in yourself. Increase your chances of success. Join me!
Private Consults Anytime
Through a partner, Delicious Experiences
One-hour consult: $250
Book a Zoom consult for just one hour (or more). If you want to write a cookbook, get published or get better freelance assignments, I can help move you forward.
A Quick Survey
I avoid including stories behind a paywall (meaning you can’t read them without a subscription), but sometimes it just kills me to leave them out. This time I omitted three (!) terrific profiles in The New Yorker (about Ina Garten and Bonnie Slotnick of bookstore fame; plus a look at Allrecipes), and a story about recipe writing in the Financial Times.
Should I? Please take my short poll:
Are you on Instagram?
So am I, but lately my audience numbers haven’t budged. It’s probably because I don’t do enough video. I post cookbook and memoir mini-reviews, upcoming events and classes announcements, and writing tips.
Would you give me a follow at instagram.com/diannemjacob? I’d appreciate it.
Click on the image to see more.
News from Clients and Students
Hoang Samuelson interviewed Faith Kramer about her food writing career in Traditions, Rituals and Connection Around a Dinner Table.
Former student Anna Mindess wrote about Kristina Cho and her new cookbook in Edible East Bay.
Raeanne Sarazen won an IACP award in the Reference and Technical category for her book, The Complete Recipe Writing Guide. ( I worked with her on aspects of her book.)
Jessica Smith’s cookbook, Start with a Vegetable: More Than 100 Easy, Tasty, Plant-Forward Recipes for Everyone, is available for pre-order. (I coached her on her cookbook proposal and helped her find an agent.)
Pat Tanumihardja won an IACP award for her Recipe-Focused Column in Eating Well.
Joe Yonan’s new cookbook, Mastering the Art of Plant-Based Cooking, includes several of Nico Vera’s vegan Peruvian recipes. (I worked with him on freelancing and recipe writing.)
I like to brag about food writing accomplishments. Send me an email: dj@diannej.com.
My Book
The latest edition of my multiple award-winning book, Will Write for Food: 2021: Pursue Your Passion and Bring Home the Dough Writing Recipes, Cookbooks, Blogs, and More.
I’m also the co-author of:
Disclosures: I am an affiliate of Food Blogger Pro, Amazon and Bookshop.org.
Thanks for Reading
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Dianne Jacob
Editor, Writer and Coach
Email: dj@diannej.com
Website: http://diannej.com
X: https://twitter.com/diannej
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Great one!
The quote about perfection getting in the way of good enough is what kept me from starting my Substack. I struggle with wanting to ensure the most comprehensive, perfect, polished posts. I feel such relief I every time I queue up a Not So Secret Agent post and finally just get it OUT. It’s bizarre to be on this side of what my authors feel. And it’s so rewarding every time to just push through this hesitation. It really is a practice. Does the desire for perfection ever recede or is it just quieter over time?