How to Write about Food How to Become a Published Restaurant Critic, Food Journalist, Cookbook Author, and Food Blogger [NOOK Book]

Overview

Packed with practical information you can use today, this great resource for food writers is the must-have book for anyone who has ever dreamed of turning a love for food into a lucrative, full-time career. Written by internationally published restaurant critic and cookbook author S.J. Sebellin-Ross, here is the inside information you need to break in, get published, and get ...
See more details below
How to Write about Food How to Become a Published Restaurant Critic, Food Journalist, Cookbook Author, and Food Blogger

Available on NOOK devices and apps  
  • NOOK Devices
  • NOOK HD/HD+ Tablet
  • NOOK
  • NOOK Color
  • NOOK Tablet
  • Tablet/Phone
  • NOOK for Windows 8 Tablet
  • NOOK for iOS
  • NOOK for Android
  • NOOK Kids for iPad
  • PC/Mac
  • NOOK for Windows 8
  • NOOK for PC
  • NOOK for Mac
  • NOOK Study

Want a NOOK? Explore Now

NOOK Book (eBook)
$5.99
BN.com price

Overview

Packed with practical information you can use today, this great resource for food writers is the must-have book for anyone who has ever dreamed of turning a love for food into a lucrative, full-time career. Written by internationally published restaurant critic and cookbook author S.J. Sebellin-Ross, here is the inside information you need to break in, get published, and get paid including:
How to break in, even if you've never written before
Email addresses of more than 50 publications and publishers you can write for, today
How to get paid
How to write like a professional
How to come up with a flood of ideas, find your perfect voice, banish writer's block, and much more
When you are done, you will have everything you need to become the published food writer you always wanted to be.

(And, for more writing help, see the companion book Punctuation: The Shortest, Simplest, Most Lighthearted Guide, Ever.)

Live the dream!
Read More Show Less

Editorial Reviews

John Thorne
"I was moved by the book — a good step up from enjoying it, although I did that too."
Read More Show Less

Product Details

  • BN ID: 2940013126893
  • Publisher: S.J. Sebellin-Ross
  • Publication date: 4/29/2012
  • Sold by: Barnes & Noble
  • Format: eBook
  • Sales rank: 918,692
  • File size: 335 KB

Meet the Author

Internationally published restaurant critic and journalist, S.J. Sebellin-Ross has written for newspapers, magazines, and websites including The Washington Post, The Los Angeles Times, The Toronto Star, Parenting, CNET, and The New York Times. She has reviewed James Beard award-winning restaurants, been translated into more than 37 languages, and has been invited to speak at events including The Association of Journalists and the BlogHer Food Conference.

A top-selling author, Sebellin-Ross (sebellin-ross.com) has written more than 10 books including "Culinary School: Three Semesters of Life, Learning, and Loss of Blood," the bestselling memoir of her time as a culinary school student, and "How to Write about Food: How to Become a Published Restaurant Critic, Food Journalist, Cookbook Author, and Food Blogger," the must-read guide to breaking in and making money as a published food writer.
Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing 1 Customer Reviews
  • Posted August 21, 2011

    more from this reviewer

    This isn't your Anthony Bourdain

    cooking school experience. The author goes 'undercover' so to speak and details her time as a 'student' at a culinary school. The story reminded me a lot of Bourdain's style: off-the-cuff, write-as-you-speak. It makes for a fast-paced, entertaining read with a dash of controversy. The only thing I would have liked better, is if it had been organized a little differently with character descriptions worked into the story instead of all-at-once. Still, I love Anthony Bourdain and looks like I'm going to add S.J. Sebellin-Ross to the list.

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
Sort by: Showing 1 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)