NOT BEING OFFERED THIS SESSION, 10 a.m. – 4 p.m. Berkeley
$85 members/$95 non-members

Are you a food enthusiast who loves to write, cook and eat? Do you devour food magazines and cookbooks in bed, or secretly dream of whipping up your own cookbook on Tuscan main dishes? Do you read restaurant reviews and think, “That’s my dream job!”? This overview class will give you a taste of food writing in all its variations: magazine and newspaper features, literary memoir,  recipes and reviews. You’ll also learn which ingredients constitute an irresistible cookbook proposal. Instructor Dianne Jacob will lead you through exercises designed to bring your simmering creativity and style to a boil, focusing on the senses, memory, and place.

Dianne Jacob is the author of Will Write for Food: The Complete Guide to Writing Cookbooks, Restaurant Reviews, Articles, Memoir, Fiction, and More. She has been published in Writer’s Digest, Salon, Sunset, Gastronomica, The San Francisco Chronicle and elsewhere, and has won two national awards as a top editor of magazines and interactive books. Dianne also judges the international cookbook awards of the International Association of Culinary Professionals, and chairs the Food Writing Conference at Book Passage in Corte Madera, CA.

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