This text features information for readers who want to learn more about food. The guide should teach readers what they need to know, from how to locate specialty booksellers and book-search services to getting published.
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Resource Guide for Food Writers Summary
Resource Guide for Food Writers by Gary Allen
First published in 1999. Routledge is an imprint of Taylor & Francis, an informa company.
Resource Guide for Food Writers Reviews
Whether you're writing about medieval food or salt, radishes or Balinese cooking, you'll find an organization, publication, Web site, or other aid for your research sandwiched between the covers of Gary Allen's Resource Guide for Food Writers. -- Amazon.com, October 20, 1999 Allen, an educational technologist at the Culinary Institute of America, has gathered together his favorite print and electronic resources in a clever book that is certain to be useful to food writers, culinary professionals, and students in search of culinary information. ...[B]ecause it brings together in one source information that has been dispersed in a range of other reference books, this title will be a valuable addition to any large academic or public library's collection. -- Library Journal
About Gary Allen
Gary Allen is an Educational Technologist at The Culinary Institute of America. He lives in New Paltz, New York.
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us
Customer Reviews - Resource Guide for Food Writers