The Cook’s Cook, a magazine for cooks, food writers and recipe testers, published bimonthly in the United States, included me in its “Best (Advice) from the Best (Food Writers)” feature, which was published in early February. I was invited to share my “experience, wisdom, and/or advice on the subject of food writing in 75 words or less.” Please click here to read my submission.
12 Comments
Well done! 😀
Thank you! 🙂
Sound advice Annabel. Well done and congratulations!
Thank you so much, Colin!
Well done and good advice 🙂
Much gratitude, Africa far and wide!
Oh what a lesson again! I especially have to learn or relearn about ‘edit’ and ‘brevity’ making each word count 🙂 ! Overactive mind leads to overlong copy . . .
Thank you, Eha. Brevity is a real challenge for most writers, I think! All the best to you, Annabel
Thank you again for sharing that advice. I love the idea of brevity and words not pulling their weight. Always inspirational Annabel xx
Thank you for your kind comment, Margie … which I have only seen now. Sorry for the delayed response, but, as always, I am most grateful for your continued interest and support. xo
Excellent advice! I will share your words with Elyse as she starts crafting her college admission essays! Her goal is to work on them while we are in Zambia…
It’s boggles the mind to think Elyse is about to craft college admissions. Where does the time go? Can’t wait to see what she comes up with! Send her lots of luck from me …
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