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EGL 44 — How to Write a Cookbook

Quarter: Summer
Day(s): Thursdays
Course Format: Virtual
Duration: 8 weeks
Date(s): Jun 25—Aug 13
Time: 6:30—9:30 pm (PT)
Drop Deadline: Jul 8
Units: 2
Tuition: $625
Instructor(s): Tori Ritchie
Limit: 20
Status: Open
Please Note: This is a virtual course. Click here for more information about our course formats, including FAQs.
Summer
Virtual
Thursdays
6:30—9:30 pm (PT)
Date(s)
Jun 25—Aug 13
8 weeks
Drop By
Jul 8
2 Units
Fees
$625
Instructor(s):
Tori Ritchie
Limit
20
Open
Please Note: This is a virtual course. Click here for more information about our course formats, including FAQs.
Have you always wanted to write a cookbook, perhaps to collect and preserve family recipes or to document your own cooking journey? Paradoxically, there are more options for publishing a cookbook than ever before, but doing the actual writing is still a challenge. In this course we will focus on how to get your cookbook started and finished. We will begin with the fundamentals of creating and testing recipes that work, how to curate the right assortment of them, and how to be sure a recipe is yours to publish. We will focus on coming up with a book concept that will stand out in a crowded marketplace. We will mine books from authors such as Gabrielle Hamilton, Samin Nosrat, and Michael Twitty for examples of how to interweave stories, essays, and headnotes, and to learn how voice can turn a decent book into a great one. We will hear about publishing options from guest speakers who have created cookbooks in various ways: crowd-sourced, self-published, and branded, including Kathy Strahs of Burnt Cheese Press, and former student and self-publisher Lisa Newman, author of For the Love of Apricots. There will be writing prompts in class and written homework assignments. By the end of the course, each student will have produced a concept statement and mapped the path to completion of their own cookbook.

Tori Ritchie, Cookbook Author; Food Writer; Editor

Tori Ritchie is the author of six cookbooks, including The Side Dish Handbook, Braises and Stews, and Party Appetizers: Small Bites, Big Flavors. She has edited dozens of other cookbooks and is the creator of the website tuesdayrecipe.com. Her food writing has appeared in Bon Appétit, the San Francisco Chronicle, GFF, and elsewhere. Ritchie received an MFA in creative writing from the University of San Francisco.

Textbooks for this course:

There are no required textbooks; however, some fee-based online readings may be assigned.
DOWNLOAD THE PRELIMINARY SYLLABUS » (subject to change)