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.