A Complete Unknown
A subscriber wants to get a book published, but she's a newbie to writing. Now what?
… With no direction shown, like a rolling stone… (Sorry, I’m a massive early Bob Dylan fan).
Lemme get back to the subject of getting a book published when you don’t have the credentials or the platform. Here’s what the reader asked:
“Have a good book idea (and obtained the domain) but I’m a Complete Unknown in the food book world. What baby steps to take to establish some kind of presence?"
I get this question a lot. Many people with no professional experience want to go straight to writing a book.
I always have the same answer: Start writing. It’s what you want to do, right? Write on the subject of your forthcoming book for websites, newspapers, newsletters and magazines. If you want to write a cookbook, get recipes published. For non-fiction narrative, get articles published. For memoir, get personal essays published.
I’m not talking about writing your own blog or newsletter, because it would take too long to build an audience. Get published in an independent national venue that already has thousands of readers. That will help your credibility with publishers, most of which want a national audience for your book. (As to where, I’ve helped get people’s writing published in, for example, Simply Recipes, Serious Eats, Eating Well, The Washington Post, Bon Appetit, Food & Wine, Gastronomica and more.)
The publishing world likes to avoid risk. You look less risky if a handful of editors have published your work. It means you are pre-approved to do publishable work of reasonable quality. With these bona fides, you look less risky, because publishers want published writers to write books. It seems obvious, right? So once you get some bylines, you will look more like the candidate they desire.
Publishers also want someone who’s an expert in their field. So if you are an authority on bananas, and you want to write a cookbook about them, write stories like “5 Ways to Make Banana Bread Less Ordinary.” Don’t write about your kitchen garden or how your mother made the best lasagna. Those stories aren’t relevant. Be strategic.
Meanwhile, work on your social media. I say “meanwhile” because even if you work on it full-time, you’re not going to get to the numbers that editors and agents want, like 100,000 followers, for example. But if you establish yourself as a writer and authority in your field, and you want to write a book related to that subject, you might have a chance. Even if your numbers are low.
For more about how to freelance, read these posts from my blog:
Also read Chapter 6 of the current (2021) edition of Will Write for Food: Going Solo as a Freelance Writer.
Tell Us
For those of you who have already written a cookbook or other food book, what was your path to success? Did you do what I recommended above, or did you get your first book deal another way? Maybe you:
Became a cookbook collaborator
Started a successful blog or YouTube cooking channel years ago
Taught dozens of cooking classes or opened a successful retail store
Attended culinary school.
Maybe it’s a combo, or none of the above? I’d love to know. And so would the person who queried me. Let’s give her some ideas.
Office Hour for Paid Subscribers
Think of this hour together as a consult. What new project do you want to start? What opportunity can I help you with by brainstorming? Join me on Substack for an hour on March 6 at 9 a.m. PT/ noon ET. Paid subscribers get an email notification that the chat has begun. Click the button in the email to join.
Here’s what Kimberly Nichols says about Office Hours:
“The fact that Dianne assigns a time each month to talk with subscribers is such a perk. I try not to miss a session. Not only does Dianne give advice, but other subscribers may lead you to answers and ideas for your writing as well. Office Hours are a stellar opportunity for connection and nuggets of wisdom.”
Not yet a subscriber? Invest in yourself and your work.
What I’m Reading
Meet the ‘scam’ influencer at the heart of LA’s recent restaurant drama. Food people in L.A. are losing their sh*t over influencer @comfywith_kerry. (SFGate, possible paywall.)
The Professor of the Lower Senses. Ruby Tandoh writes about Brillat-Savarin and the invention of modern food writing. I love what she wrote, but I tried to reread this same MFK Fisher translation recently, and it doesn’t hold up so well. MFK is affectionate about him, but it’s still the story of a wealthy white guy who indulges his every whim food-wise, often with servants. For me, it didn’t age well.
What’s in a Name? Alison Roman ponders recipe titles and how to name her latest dish.
The Second Golden Age of Food Writing is... Dying. Prodigious freelancer Kristen Hartke sums up what’s happening in the food writing world. Also read her second newsletter, A stringer’s perspective on what happened at the Washington Post this week.
When Should You Stop Querying a Book? Agent Kate McKean has answers.
Aha! Kimberly Nichols figures out her book proposal, and mentions me and Will Write for Food in the process!
Journalism is Dead. Long Live Journalism. An important essay by Rebecca Solnit about how the state of today’s media, from newspapers to newsletters
Fake Experts, Real Risk: How Journalists Can Vet Sources in the Age of AI. Did you know that AI can create fake experts to quote in articles? Gross.
Claire Rochford Goes with the Flow. Cookbook designer Frances Abrantes Baca interviews one of her favorite designers.
Who Made This? AI, Ownership, and the Crisis of Authorship. Reminds me of this post that I wrote: A Little Rant About Using Images.
How I self-funded my $5000 cookbook launch party. Chelsea Cole knows how to hustle!
So You Think You Could Be a Restaurant Critic — Here’s the Reality. It’s brutal! Soleil Ho reflects on her time at the San Francisco Chronicle.
How Writers Get Agents in 2026 (What Actually Works). About querying and how to stand out.
Food Styling Cookbooks. A behind-the-scenes look at what’s involved.
Lessons learned from freelance food writers. How to level up your pitching, networking and freelancing career.
Join Us in Morocco
We have only two spots left for our Magical Morocco culinary writing adventure May 7-12. Come write, eat and learn. We’ll take good care of you.
My First Live Event: How Cookbook Deals Happen
Join me and my client Yvette Marquez-Sharpnack, founder of MuyBuenoBlog.com and an award-winning cookbook author, for a live behind-the-scenes conversation about what makes a cookbook proposal stand out. We’ll be on Substack March 25 at 1 p.m. PT, 3 p.m. ET, for all subscribers.
We’ll discuss the structure of a strong proposal and what publishers and agents look for in today’s market. You’ll learn the key elements from Yvette’s proposal that caught the attention of literary agent Sally Ekus and led to Muy Bueno Fiestas.
If you’ve dreamed of turning your recipes, your culinary perspective, or your cultural food traditions into a published cookbook, this conversation will give you clarity on where to begin and what matters most.
You’ll receive an email on March 25 that the live event is about to begin.
Book a Private Consult Anytime
Through a partner, Delicious Experiences
One-hour consult: $250
Book a Zoom consult with me for one hour. If you want to write a cookbook, get published or find better freelance assignments, I can help move you forward.
News from Clients and Students
Mia Castro’s gorgeous cookbook, Cocina Puerto Rico: Recipes from My Abuela’s Kitchen to Yours, debuted last month. She was also interviewed by Cherry Bombe. (I coached her on her book proposal.)
Naoko Takei Moore has a new cookbook, Simply Donabe. (I coached her on her first cookbook proposal.)
Student Annie K. Ripp has started a Substack newsletter, See You Next Sunday.
Gaynell Rogers’ cookbook Gaynell’s Kitchen: Down Home Cooking from a Wayward Southern Belle, publishes March 2. (I edited her proposal.)
Student Giulia Scarpaleggia’s new cookbook, Vegetables the Italian Way, is available for pre-order.
Student Martin Sorge’s Great Bakes: Modern Classic Recipes from the Midwest, comes out August 4th. (I also coached him on freelancing.)
Punch published Nico Vera’s fifth story for the publication, Coctel de Algarrobina is Peru’s Comforting Milk Punch. ( I coached him on freelancing.)
I like to brag about food writing accomplishments from clients and students. Send me yours at dj@diannej.com.
My Book
Here’s 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. Right now I’m mad at Bookshop.org, because they keep my book on backorder, so no one can order it.
Thanks for Reading
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Dianne Jacob
Editor, Writer and Coach
Email: dj@diannej.com
Website: http://diannej.com
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When I wrote my first cookbook, I had no experience as a writer and it was turned down by several publishers (including me current one) and a few prominent agents. Thankfully, and just by chance, a friend who was an art critic suggested that I contact his agent, because he was always bugging my friend for a new book and he thought I would get him off his back : )
His agent took me on and sold the book the next day as he knew right where (and who) to bring it to. There is no magic formula but nowadays anyone can be a food writer with a blog or newsletter and while it's hard to get traction in a crowded space, anyone can show their work off, with stories, pictures, and recipes. And it's free.
So to even a newbie who has no experience, they have a chance to write and show what they are capable of. It's true that publishers and agents like numbers, but creating your own content can present your talent and determination (and diligence) to editors and agents, so I still recommend going in that direction.
Your advice about writing for a publication is spot on! Publishers see one’s byline. That’s how I got the contract for the Cake Bible 36 years ago pre social media. And 15 books later I still have only 40k following on IG.