Dianne Jacob

Writing coach, food focused. Follow me for tips, best practices, and freelance leads. Author, Will Write for Food. Free newsletter -- sign up below.

[Dianne Jacob @diannej]

If you're here for content that increases your skills and knowledge as a food writer or blogger...good! That's my jam. You also need my free newsletter. Subscribe here.
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[Dianne Jacob @diannej]

Tomorrow at noon PT/3 p.m. ET I'll have the pleasure of talking with literary agent Sally Ekus about what she wants to see in cookbook or other non-fiction narrative book proposals. Join us and get your own questions ready.
https://t.co/zSg8KjjC5m

[Dianne Jacob @diannej]

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My monthly newsletter is out, filled with irresistible links about food writing. I'm also kind ambivalent about using AI. Does it show? LOL.
https://t.co/yrTz1H9qhO

[Dianne Jacob @diannej]

Coming up next September! I can't wait!
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[Dianne Jacob @diannej]

Want more subscribers for your newsletter, Substack or not? Of course you do. Dan Stone has lots of great ideas.

[Dianne Jacob @diannej]

What to start working on your cookbook, food memoir or other nonfiction book? It can be a terrifying idea! I have some thoughts on how to get started.
https://t.co/ARbxWOtwAd

[Dianne Jacob @diannej]

Looking for an editor for your book who specializes in food history, food politics, cookbooks and more? Here's your guy.

https://t.co/GxGXWeO0SK

[Dianne Jacob @diannej]

I'm doing a Substack Live event with Cookbookery Collective's Jenna Helwig about her massive list of 175 upcoming Fall cookbooks. Join us! 9/17 at 1 p.m. PT/ 4 p.m. ET https://t.co/UbnG9kUiXH

[Dianne Jacob @diannej]

https://t.co/CAIaDQ1r6S
Plus 5 of her powerful lessons that we can apply to writing and careers.

[Dianne Jacob @diannej]

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Wherein I try to educate myself on this new world of influencers, how they work, who hires them, and whether they deserve this scorn!

[Dianne Jacob @diannej]

I'm a fan of this writer. She's funny and thoughtful, and she gave me great answers to questions about how she gets editors to publisher her work.
https://t.co/vMdzebK6cH

[Dianne Jacob @diannej]

Our last month of summer! Let's daydream, eat corn and tomatoes and basil, and a dive into food-writing through links in my newsletter.

I also cover chefs complaining about influencers posting about their restaurants on Instagram. What's that about?
https://t.co/X99NAKwfGh

[Dianne Jacob @diannej]

Wow! Thank you for your kind words, Elena.

[Élena-S. Eilmes ☀️ @eeilmes]

My summer reads of 2026: writing, Kurdistan, Iran and a bit of fun.

1. Will Write for Food. After landing me my first full-time gig in food writing I return to this regularly and always learn something new. @diannej is a stellar coach – her Substack is the only one I pay for. https://t.co/272q8UUyRi

[Dianne Jacob @diannej]

Today's newsletter: Cookbooks have to compete with the internet and free recipes, after all. Read more here:
https://t.co/6ive3E1ftv

[Dianne Jacob @diannej]

My free monthly newsletter is here, full of irresistible links about summer cookbook lists and provocative essays. I wrote about what it's like to be a judge for a national cookbook competition.
https://t.co/5ul6aXlP6Y

[Dianne Jacob @diannej]

Local Bay Area folks, I will teach in person in Berkeley on Wednesday night. It's a 2-hour food writing class at Book Society. We'll dive into storytelling and creating a strong voice. Join me! https://t.co/qVgADzNIRq

[Dianne Jacob @diannej]

Local Bay Area folks, I am teaching live in Berkeley next week! (I know, I am always online these days.) It's a 2-hour food writing class at Book Society in Berkeley, with prompts so you can write during the class. Join me! https://t.co/odat6HKGLu

[Dianne Jacob @diannej]

A Dream Writing Retreat in Morocco https://t.co/oKhAFhfxuk

[Dianne Jacob @diannej]

June's free newsletter just dropped, full of links to stories on publishing and food writing. It includes tips by me on pitching publications and websites.
https://t.co/ZMsaa2V7pu

[Today In History @historigins]

In a 1997 episode of Baking with Julia, Julia Child was visibly moved and wiped away tears after tasting Nancy Silverton’s brioche tart with pears poached in wine. ⁠
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She was so impressed by the tart’s perfect texture and flavor that, in a phrase that went down in history, she called it “a dessert to cry over,” while praising Silverton’s mastery of the art of baking.

[Dianne Jacob @diannej]

My monthly food writing newsletter just dropped, full of links to the craft of writing and food writing and publishing news. Take a look. It's free.
https://t.co/0dZRctAPXi