A01=Gary Allen
academic publishing guidance
advanced food writing resources
american
American Culinary Federation
Author_Gary Allen
avenue
Bellum Civile
Book Proposal
box
CASI
Category=CBW
Category=CJCW
Category=GBC
Category=WB
Chili Cook Offs
cuisine queries
culinary
culinary enthusiasts
culinary historiography
Culinary Institute
eq_bestseller
eq_dictionaries-language-reference
eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
federation
Firstname Lastname
food communication studies
food journalism strategies
food resource
Food Writers
food writers workshop
gastronomic quests
gastronomy research methods
International Food Information Council Foundation
James Beard
Journal Of Wine Research
Korea Food Research Institute
Library Catalog
Nation's Restaurant News
Nation’s Restaurant News
Out-of Print Title
Oxford University Press Walton Street
park
Post Office Box
post-office
PPC.
Press Walton Street Oxford OX2
recipe documentation techniques
Royalty Free Stock
service
SOE
south
Walton Street Oxford OX2 6DP
World Wide Web Worm
writer's
Writer's Digest Books
Writer’s Digest Books
York NY
Product details
- ISBN 9780415922500
- Weight: 590g
- Dimensions: 152 x 229mm
- Publication Date: 05 May 1999
- Publisher: Taylor & Francis Ltd
- Publication City/Country: GB
- Product Form: Paperback
Secure
checkout
Fast Shipping
Easy returns
The Resource Guide for Food Writers represents the first comprehensive listing of resources for food writers and culinary enthusiasts. A feast for all who love food, it is both a research tool for finding out facts about food and a guide to food writing. Author Gary Allen presents an impressive menu of relevant resources, ranging from specialty libraries and booksellers to periodicals, organizations, and web sites. Allen goes on to provide genuine guidance on how writers can utilize those resources for writing about food and getting published. This authoritative reference and handbook is essential for every epicurean who wants to learn more about food, from the foodservice professional to the ambitious home gourmet.
Gary Allen is an educational technologist at The Culinary Institute of America. He lives in New Paltz, New York.
