A Writer, An Agent, and an Editor Walk into a Cooking School . ..

An Upcoming Two-Part Class at the Institute of Culinary Education in New York City Takes a Look at All Aspects of Selling, Writing, and Publishing a Cookbook

There are still some seats available for a two-part class I’m co-teaching at the Institute of Culinary Education in New York City next week. The class, Developing a Cookbook from Conception to Publication, will take place on two consecutive Wednesday nights, October 3 and October 10. I’ll be joined on the dais by my agent, David Black, and Pam Cannon, executive editor of Ballantine Books, a division of Random House; among other projects, Pam is editing my forthcoming cookbook collaboration with Michael White.

David, Pam, and I will examine all aspects of the cookbook process, from ideation and proposal-writing to the pitch/sell to the writing, editing, and marketing/publication.

In addition to whatever wisdom I have to offer, this is a rare chance to hear from some of the top people in the publishing game. If you are a writer or aspiring writer who might be interested, you can register here. If you know somebody who has cookbook aspirations, I’d appreciate if you passed this along.



PS If you worked in a major American restaurant in the 1970s or 1980s (kitchen or front of house), I'd love to hear from you and possibly interview you for my forthcoming oral history of that era. Please reach me at andrew@toqueland.com.

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About the Author


ANDREW FRIEDMAN has collaborated on more than 25 cookbooks and other projects with some of America’s finest and most well-known chefs including Michael White, Paul Liebrandt, Alfred Portale, and former White House Chef Walter Scheib. He co-edited the popular anthology Don’t Try This at Home and is a two-time winner of the IACP Award for Best Chef or Restaurant Cookbook. Andrew is an editor at large for TENNIS Magazine and the coauthor of American tennis star James Blake’s New York Times bestselling memoir Breaking Back. In 2009, he published his first nonfiction book, Knives at Dawn: America’s Quest for Culinary Glory at the Bocuse d’Or, the World’s Most Prestigious Cooking Competition. He is currently working on a cookbook with chefs Walker Stern and Joseph Ogrodnek of Brooklyn's Battersby restaurant, and is writing an oral history of the American chefs of the 1970s and 1980s, to be published by Ecco Press in 2016.