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Book Reviewers Wanted

post #1 of 13
Thread Starter 
It's been awhile since I posted this, and we've had quite a few new members join since the last time. Plus some older members may have missed it.

ChefTalk is always looking to expand it's staff of cookbook reviewers. The more voices we have the better. So if you like reading cookbooks, and think you can write about them, you might become part of our staff.

The way it works, if you make the cut, is simple. We periodically send you a list of available cookbook titles. You choose the ones you want to review (first come first served, of course). We send you the books, you send back a review. And get to keep the books.

With cookbooks averaging about $35 each, nowadays, it's a win-win deal for everybody.

Of course there's a little bit more to it than that. But if you're interested in becoming a reviewer, contact me directly at brook@cheftalk.com and I'll send you the details.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #2 of 13

I'm in!

As a professional chef with a lack of funds, I use the library as my main source for cookbooks. I have more than 45 books currently on my wishlist to own, as they are just that good, and I hate to stain the library's books. It happened with The New Spanish Table just last week though. Sigh.

I am also new to food blogging. You can check out my site at wwwDOTaseasonedpalateDOTcom. Be aware, its two days old and has many many kinks to work out. I didn't realize the learning curve was so huge to own a website, but I'm going to keep on trucking. Please keep me in mind. I'd love to be involved.
post #3 of 13
Email sent to to you, KYH.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #4 of 13
Thread Starter 
Saralynn,

Please email me your interest at brook@cheftalk.com and I'll send you the details.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #5 of 13
email sent!
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #6 of 13
I have also sent an email!
Be the kind of woman that when your feet hit the floor each morning the devil says "Oh crap, she's up!"
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Be the kind of woman that when your feet hit the floor each morning the devil says "Oh crap, she's up!"
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post #7 of 13
I'd love to do this!
post #8 of 13
Thread Starter 
HowieSun, you need to contact me directly if you want the info.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #9 of 13
Thread Starter 

Just bumping this for the benefit of all the new members who may not have seen it.

 

Keep in mind we are very satisfied with the job our reviewers are doing. If you think you can help maintain that quality, and would like to write reviews, than contact me for details about how you can join the staff. You can reach me at brook@cheftalk.com.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #10 of 13

Do you have to be a professional chef or highly experienced in the food industry in order to review cookbooks? i have little to no training but i do love to read and i would enjoy writing about the books. another potential problem; i am a vegetarian and therefore are limited in the types of recipes i would be able to reproduce. would that be a problem?

post #11 of 13
Thread Starter 

About half our reviewers are not professionals. What they bring is a passion for food and cooking, and the ability to provide insights and critiques of the work. So, no, you do not have to have professional experience. But you do have to understand food and cooking.

 

The second criteria is more difficult. We do not recieve a great many vegetarian books to review. This is understandable, as they represent a small percentage of cookbooks. And our reviewers are required to prepare and critique at least two recipes from each book they review. So this self-imposed limitation could be a problem for you.

 

That said, don't forget that any member of the Cheftalk community can write book and product reviews. The procedure is the same. The only difference is that our "official" review staff has their work presented as featured reviews, and gets a little more exposure because of it.

 

My advice, given your limitations, is that you write reviews of books that interest you, and post them just as a member.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #12 of 13

thank you for the advice. maybe it would be better for me to do reviews that way then.

post #13 of 13
Thread Starter 

Thanks for posting that, JSBest.

 

Let me make two suggestions, though. When bringing up something like that, it would have been better to start a new thread. More interested people will see it that way. Second: Why not write a review of the book? You obviously like it, and feel it worthwhile enough to share.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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