A feast for all food writers, The Resource Guide for Food Writers is a comprehensive guide to finding everything there is to know about food, how to write about it and how to get published. An educator at the Culinary Institute of America, Gary Allen has compiled an amazing handbook for anyone who wants to learn more about food and share that knowledge with others. Including a foreword by Mr. Tim Ryan, Senior Vice President of the Culinary Institute of America, this multifaceted guide teaches readers how to: * find appropriate libraries use catalogs, directories, bibliographies and periodicals and locate specialty booksellers. Chapters on the writing process provide real guidance on: how to write what resources are helpful and how to combat writer's block In the final section, the intimidating task of getting published is tackled with specific help in drafting proposals and finding the appropriate publisher. An impressive menu of resources, this authoritative reference is essential for every epicurean, from the food service professional to the ambitious home gourmet.W83) Literary Marketplace 1995. The Directory of the American Book Publishing Industry with Industry Yellow Pages. New Providence, NT: R. R. Bowker (a Reed Reference Publishing Company), 1994. PN161 .L5 The International Directoryanbsp;...
|Title||:||Resource Guide for Food Writers|
|Publisher||:||Routledge - 2013-01-11|