DATES  Tuesdays — March 18, 25, April 1, 15, 22
TIME  6:30 classes are 2 to 2.5 hours each
LOCATION  Good Egg, 156 Augusta Ave

In five engaging sessions, students will learn the nuts and bolts of creating successful cookbooks. You’ll be guided through the process of creating original, executable ideas, developing recipes and pulling it all together into marketable proposals. Topics will include writing pitches and introductory essays, developing compelling book outlines, identifying and building audiences and markets, navigating photography, food styling, recipe testing, editing and design, and approaching publishers. Guided by a best-selling author, and with guest appearances from cookbook industry veterans, the class will help you bring your idea to life. Students will also have access to in-depth editing, as well as weekly in-class workshopping of their ideas. By the end of the course, students should have many of the pieces in place for creating fully fleshed-out book proposals of their own. 

NOTE: This course is recommended for people with some food writing experience. If you’re interested in this course & have little or no background in writing about food, pleaee contact mika@goodegg.ca to discuss if this course is right for you.

About the instructor:
Chris Nuttall-Smith is a journalist, restaurant critic, broadcaster and cookbook author. He's won National Magazine Awards, and his food podcast, The Fridge Light, debuted at #1 on iTunes' Canada chart. His recent bestseller cookbook, Cook It Wild, was named one of 2023's best cookbooks on many notable lists. Chris has worked as food editor and restaurants columnist at Toronto Life, and national food reporter and restaurant critic at The Globe and Mail. He also spent five seasons as a resident judge on Top Chef Canada and was Iron Chef Canada's floor reporter. He graduated, with honours, from Columbia University's journalism program.