Dianne Jacob

Dianne Jacob’s blog, Will Write for Food: Pithy Snippets about Food Writing, covers food writing trends and technique. She started it in 2009 as a way to update her book, Will Write for Food: The Complete Guide to Writing Cookbooks, Restaurant Reviews, Articles, Memoir, Fiction, and More. Now in its fourth printing, the book won the Cordon D’Or International award for Best Literary Food Reference Book. Will Write for Food is used as a textbook at the Culinary Institute of America and in many other classrooms across the US.

Her most recent book is Grilled Pizzas & Piadinas, a cookbook she co-authored with chef Craig Priebe.

Previously a newspaper, magazine, and publishing company editor-in-chief, Dianne has been self-employed since 1996 as a writing coach, author, and freelance editor. She coaches writers across the US, Canada and Europe on writing and publishing books, freelance articles, and blogs.

Dianne judges for the James Beard Foundation and for the International Association of Culinary Professionals annual cookbook awards. She is also a regular judge for the Bert Greene Award for Food Journalism.

She teaches classes on food writing and book publishing at Book Passage in Corte Madera, The Writing Salon in San Francisco and Berkeley, and Leite’s Culinaria. She has also taught for the Smithsonian and UCLA’s Journalism Department. See her website for more information.