"There is no money in cookbooks."
It is the reprise of many a chef-author, and an unfortunate truth in the culinary world. But it has had little effect on chefs like Alice Hart, who published three cookbooks in the last two years. For aspiring authors out there, Hart wants you to know that even though recipe development is exhausting and may not be lucrative, it can be tremendously rewarding.
Hart, who was a 2012 Piglet contender, writes for The Guardian detailing the needed inputs for a great cookbook: knowledge/speciailization, research, testing, gentle (but not overt) plaigarism, simplicity, and a thick skin. Authoring cookbooks is a tough business - and one populated by many brilliant chefs and writers. A publishable book has to tell a story, it is equal parts autobiography and recipe book.
Above all, cookbook writing ought to be the result of a passion for food and for educating readers. Unless you are already famous, making a living by writing books is just not going to work, but it is a great way to live - if for no other reason than recipe development results in a lot of delicious food.
How to Write Your First Cookbook from The Guardian
Get $10 off your first purchase of $50 or more.