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EGL 44 — How to Write a Cookbook

Quarter: Summer
Day(s): Mondays
Course Format: Live Online (About Formats)
Duration: 8 weeks
Date(s): Jun 28—Aug 23
Time: 6:30—9:00 pm (PT)
Refund Deadline: Jun 30
Units: 2
Tuition: $545
Instructor(s): Tori Ritchie
Limit: 22
Class Recording Available: No
Status: Registration opens May 17, 8:30 am (PT)
Please Note: No class on July 5
DOWNLOAD THE SYLLABUS » (subject to change)
Summer
Live Online(About Formats)
Mondays
6:30—9:00 pm (PT)
Date(s)
Jun 28—Aug 23
8 weeks
Refund Date
Jun 30
2 Units
Fees
$545
Instructor(s):
Tori Ritchie
Limit
22
Recording
No
Registration opens May 17, 8:30 am (PT)
Please Note: No class on July 5
DOWNLOAD THE SYLLABUS » (subject to change)
Have you always wanted to write a cookbook? While there are more options for publishing a cookbook than ever before, doing the actual writing is still a challenge. In this course, we will focus on the nuts and bolts of the writing process, from idea to execution. We will learn how to develop and test recipes that work, how to adapt recipes from other sources, 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 and building a book proposal around it. We will mine successful cookbooks for the ingredients of narrative, including headnotes, tips, essays, and sidebars, and we’ll see how a distinctive voice can turn a decent book into a great one. We will hear about publishing and promotion strategies from guest speakers who have created cookbooks in various ways: the traditional marketplace, self-published, branded, and launched from social media. There will be writing prompts in each class and writing assignments every week for homework. By the end of the course, each student will have produced a chapter outline and sample recipes as a roadmap to completion of their cookbook.

TORI RITCHIE
Cookbook Author; Food Writer; Editor

Tori Ritchie has written 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, Stanford magazine, 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.