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

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Overview

Internationally published food journalist, restaurant critic, and cookbook author Sebellin-Ross clearly and easily gives you 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 25 publications and 30 cookbook publishers you can write for today
- How to get paid to write about food
- Behind-the-scenes look ...
See more details below

More About This Book

Overview

Internationally published food journalist, restaurant critic, and cookbook author Sebellin-Ross clearly and easily gives you 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 25 publications and 30 cookbook publishers you can write for today
- How to get paid to write about food
- Behind-the-scenes look at how food journalism, restaurant criticism, cookbook writing, and food blogging really work
- How to come up with a non-stop flood of ideas
- How to write food articles, blog posts, and cookbooks
- Step-by-step guide to reviewing restaurants including a checklist of key questions
- How to create, test, and write professional-quality recipes
- How to write about food like a professional
- How to find your perfect voice
- How to banish writer's block forever

Packed with practical information you can use today, this is the must-have resource for anyone who has ever dreamed of turning a love for food into a lucrative, full-time career.

Live the dream!

Product Details

  • BN ID: 2940013126893
  • Publisher: S.J. Sebellin-Ross
  • Publication date: 4/29/2012
  • Sold by: Barnes & Noble
  • Format: eBook
  • Sales rank: 506,179
  • File size: 258 KB

Meet the Author

S.J. Sebellin-Ross has more than a decade of experience writing restaurant reviews and articles for newspapers, magazines, and websites including The Washington Post, The Toronto Star, Parenting, Chatelaine, Readers Digest, CNET, and The New York Times. Sebellin-Ross has reviewed James Beard award-winning restaurants, has written about food topics for international audiences, and is invited to speak in front of audiences including the Association of Journalists and at events including the BlogHer Food Conference.

Internationally published food journalist, restaurant critic, and cookbook author, Sebellin-Ross (FormeofCury.com) is a top-selling writer whose books include "Culinary School: Three Semesters of Life, Learning, and Loss of Blood," the bestselling memoir of her time as a culinary school student; "Culinary School: 101 Things Every Culinary Student Should Know Before They Go," called the must-read book for anyone who is serious about culinary school and food; and "How to Write about Food: How to Become a Published Restaurant Critic, Food Journalist, Cookbook Author, and Food Blogger," the definitive guide to breaking in and making money as a published food writer.

To see all the popular Sebellin-Ross titles, click the author name, above.

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Sort by: Showing 1 Customer Review

  • 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.

    1 out of 1 people found this review helpful.

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