Well, Cooper, until you release your book I'll keep on paying to read you here and not buying the cook books of James May, Snoop Dog, or whatever annoying teenager has a big enough tiktok audience this month to convince a publisher they deserve a book of their own.
Hey Will, I am reading your book- right now. To this cook, and reader, this post is as inspiring as it is beautifully written- right here in Substack. You makes me want to go into the kitchen, grab some leaves from the garden, and cook. The highest praise!
I love real books but your writing here is no less valuable than if it was printed and bound. I am publishing my next book in a serialized format here on Substack with the help of the sharp thinking Sarah Fay @writersatwork. I know I will have 5000 readers and that’s a great start. It’s a new world. Embrace it!
We would add this to our shelves in a heartbeat. It has the sense of Thom Eagle’s books which straddle food and literary ... someone who writes so gloriously about ingredients, their preparation, their provenance - about a love of food - deserves to find space on our shelves. We love your words and you’re top of our list of planned paid subscriptions when we free up some pocket money in the Autumn. Perhaps your book will end up being in this wonderfully encouraging and supportive space. Could be the future of publishing. Keep writing.
Perhaps here is where it belongs, in instalments behind the paywall? Perhaps it has some elements that are out of balance with what publishers are looking for at the moment, but a tweak or 6 might line it up just so. Perhaps it's just finding the right publisher, or considering an agent. That book will find its place and time. I'm very happy to chat it over if you think my perspective might be any use
Absolutely gorgeous piece of writing, Will, and the book: May it find the right publisher. Two thoughts come to me. 1. Have you looked at Chelsea Green? Small press in Vermont. This seems to play in their field. 2. The promise of timing and synchronicities with a story (as I recall it): After being rejected countless times, our dear Dr. Seuss had decided to call it quits, and walking home after that final rejection to burn is manuscript, bumped into an old friend whom he had not seen in decades, told him his tale of woe, and the friend, who happened to work for a big publishing house, promptly escorted him to the children's book publisher that would launch his publishing career.
Don’t waste time chasing publishers. The book is already here. Smart publishers read Substack....smart readers pay good writers, smart writers write....and recommend other writers doing their job....
This piece was a feast for my eyes and taste buds, and I am vegan and not a cook! Maybe it is not even so much a cookbook as a love story about cooking. Don’t give up. Your words and talents are worth sharing. A paid series on Substack might make you more money than a book deal anyway. Or start sending your query letters to agents. These stories deserve to be read! Just this one piece has opened my eyes to the art of cooking.
I like that you might see it as a love story, which in a way yes you’re right, it is. Perhaps this is how I should look at it again. You also speak sense as have others, that it would be interesting as a paywall publication.
Oct 27, 2023·edited Nov 10, 2023Liked by Will Cooper
I'm with you on that (yes, as a vegan too I would agree that it's a love story to or about food). And as an author with 10+ books to my name I'm fairly sure that Will would do better financially here anyway. Substack is great.
Having just gone down this path, I understand where you are at. Despite feedback from publishers saying my cookbook was “wonderfully well written” without a built in audience they didn’t think they could sell it. I ended up going with a small, local publisher rather than self publishing which meant I still wore most of the costs but there was a distribution system in place. Sales have been good locally but their reach means there is a geographic limit. Would I do it again? Some days yes, some days no. Some days I’m proud of having got this far, other days I’m despondent about the whole process. So no great insights from me, other than to say I really enjoy what you write.
Crowdfunding. You'd probably get it from subscribers. And although I hate to promote Amazon, their CreateSpace publishing programme has made quite a bit of money for writers I know.
Oh my, I Want this cookbook. Not just as a cookbook but a book to delve deep and travel on the sentences you write. To smell the smells, taste the tastes and see the places. Yes please
I really love the idea of a book here on Substack. I’m not sure how it would work exactly, but I would read that and/or anything that gets published in a heartbeat! You capture the essence of what makes cooking so beautiful, with the slightest edge and style (subtle ingredient combinations, technique) that’s missing from so many cookbooks. Maybe they just don’t understand. In any case, I’m grateful for your words here on SubStack.
I’d love to read that book. You write beautifully and so evocatively. It is such a shame one has to be “famous” rather than a brilliant cook, recipe writer and story teller so often today...
I went direct as I was unsure of how to select an agent that wouldn’t try to take advantage of a new writer. I used about six publishers but no one ever answered my pitches. I hope that through my Substack that my words may land in the right inbox. Thank you for your kind words.
As a newbie here, I had a lightbulb moment the other day as regards my own vegan cookbook ('gross lumpen peasant fare' in comparison with yours!): it probably does make much more sense to serialise such a book here, for paid subscribers.
And then, after, perhaps that's the time to publish more conventionally.
Agents are so useful for understanding how to navigate and there are many fabulous ones out there! I hope one finds you, as they can navigate the contract and much else.
Wise words. And I totally agree. A good agent is everything. And generally with debut writers (or certainly in my case which was similar to yours - lots to say but no profile) the issue is not them taking advantage (because frankly there’s no advantage to be taken!) but more of them having time to make a difficult sell. Which shows huge commitment on their part. I say ‘difficult’ because the book being a fabulous idea (which it is) is sort of a hygiene factor these days. It’s deeply maddening and frustrating but many big publishers expect the author to bring an audience. Some publishers are more enlightened than others and a good agent will know which. My experience is very limited but it took me years to get a book deal (and I tried the self publishing route too) so I know the circuit - happy to share what I discovered if it’s useful x
Thank you for the input. I have had a discussion this week about agents and think that I should consider finding one that would represent me, but that is the beginning of walking in a minefield it seems.
I just saw this. The minefield of agents is something Im confounded by. I feel that I should probably find one as I don't think Ill get anywhere without one, but also feel the 'imposter syndrome' so don't know how to find one. If you have any advice I'd be grateful.
"A book where I’d tell you stories about embers of olive wood, smouldering on an ancient brazier next to the old walls of a bygone farmhouse in the light of the late sun of a Provencal afternoon".....to "... Stone fruits roasted with vanilla butter, caramelised pastry with nutmeg custard, laminated sticky buns, with hundreds of crisp, chewy layers, filled with piles of sticky brown sugar, raisins and walnuts. Fig leaf ice cream with fig and mandarin ripple and a lavender and chocolate sorbet. Clafoutis made with cherries or a frangipan baked in almond pastry filled with gooseberries. ..."
outshines anything 'famous' from the onset. You are creating food, with a skill set, with inspiration, and strictly from the perspective of the culture of the food. How can fame dealers and brokers approach that?
This work displays the knowledge, skill set and cultural understanding that belongs to another league that has yet to be defined by merchandisers of fame.
(How can one define what they neither understand nor appreciate?)
We are living in a two tiered world in which the engineered paths to fame (one tier) do not require neither talent, wit nor wisdom. The upper tier is artisanship, talent, creativity, culture and inspiration which would erase tier one from fame if it were given access to greater avenues of opportunity to be seen and accessed by those searching for cookbooks and the like .
Just reaching out to make your work available to people to the like minded and the appreciative who see the value of the culture being preserved and appreciate the knowledge and skill set you impart is a huge step forward. Your very work is a greater 'genuine' success than what the famous experience.
Well, Cooper, until you release your book I'll keep on paying to read you here and not buying the cook books of James May, Snoop Dog, or whatever annoying teenager has a big enough tiktok audience this month to convince a publisher they deserve a book of their own.
Kind words, thank you.
Hey Will, I am reading your book- right now. To this cook, and reader, this post is as inspiring as it is beautifully written- right here in Substack. You makes me want to go into the kitchen, grab some leaves from the garden, and cook. The highest praise!
I love real books but your writing here is no less valuable than if it was printed and bound. I am publishing my next book in a serialized format here on Substack with the help of the sharp thinking Sarah Fay @writersatwork. I know I will have 5000 readers and that’s a great start. It’s a new world. Embrace it!
💯
We would add this to our shelves in a heartbeat. It has the sense of Thom Eagle’s books which straddle food and literary ... someone who writes so gloriously about ingredients, their preparation, their provenance - about a love of food - deserves to find space on our shelves. We love your words and you’re top of our list of planned paid subscriptions when we free up some pocket money in the Autumn. Perhaps your book will end up being in this wonderfully encouraging and supportive space. Could be the future of publishing. Keep writing.
Such a lovely thing to say. Thank you. The encouragement in this space is very different.
Thanks again.
Perhaps here is where it belongs, in instalments behind the paywall? Perhaps it has some elements that are out of balance with what publishers are looking for at the moment, but a tweak or 6 might line it up just so. Perhaps it's just finding the right publisher, or considering an agent. That book will find its place and time. I'm very happy to chat it over if you think my perspective might be any use
Do you know that could actually be a nice idea…
Absolutely gorgeous piece of writing, Will, and the book: May it find the right publisher. Two thoughts come to me. 1. Have you looked at Chelsea Green? Small press in Vermont. This seems to play in their field. 2. The promise of timing and synchronicities with a story (as I recall it): After being rejected countless times, our dear Dr. Seuss had decided to call it quits, and walking home after that final rejection to burn is manuscript, bumped into an old friend whom he had not seen in decades, told him his tale of woe, and the friend, who happened to work for a big publishing house, promptly escorted him to the children's book publisher that would launch his publishing career.
Thank you for your reply. I’ll investigate Chelsea Green as you suggest, and thank you for your encouragement.
I really like Chelsea Green, good idea!
Don’t waste time chasing publishers. The book is already here. Smart publishers read Substack....smart readers pay good writers, smart writers write....and recommend other writers doing their job....
Thank you. You speak sense.
I would so buy this book
Thank you.
This piece was a feast for my eyes and taste buds, and I am vegan and not a cook! Maybe it is not even so much a cookbook as a love story about cooking. Don’t give up. Your words and talents are worth sharing. A paid series on Substack might make you more money than a book deal anyway. Or start sending your query letters to agents. These stories deserve to be read! Just this one piece has opened my eyes to the art of cooking.
I like that you might see it as a love story, which in a way yes you’re right, it is. Perhaps this is how I should look at it again. You also speak sense as have others, that it would be interesting as a paywall publication.
Thank you for your kind words.
Yes, and on Substack you will be able to include all your rich images! Those would be limited even in the fanciest print book.
I'm with you on that (yes, as a vegan too I would agree that it's a love story to or about food). And as an author with 10+ books to my name I'm fairly sure that Will would do better financially here anyway. Substack is great.
Thank you.
Having just gone down this path, I understand where you are at. Despite feedback from publishers saying my cookbook was “wonderfully well written” without a built in audience they didn’t think they could sell it. I ended up going with a small, local publisher rather than self publishing which meant I still wore most of the costs but there was a distribution system in place. Sales have been good locally but their reach means there is a geographic limit. Would I do it again? Some days yes, some days no. Some days I’m proud of having got this far, other days I’m despondent about the whole process. So no great insights from me, other than to say I really enjoy what you write.
I’m not in the position to fund and don’t think I would after what I hear. The publishers already have their money, so their work is done it seems.
I shall continue to write here and keep focusing on finding the right company to represent me.
Crowdfunding. You'd probably get it from subscribers. And although I hate to promote Amazon, their CreateSpace publishing programme has made quite a bit of money for writers I know.
I’m not familiar with that. I shall have a dig about.
Oh my, I Want this cookbook. Not just as a cookbook but a book to delve deep and travel on the sentences you write. To smell the smells, taste the tastes and see the places. Yes please
Thank you
I really love the idea of a book here on Substack. I’m not sure how it would work exactly, but I would read that and/or anything that gets published in a heartbeat! You capture the essence of what makes cooking so beautiful, with the slightest edge and style (subtle ingredient combinations, technique) that’s missing from so many cookbooks. Maybe they just don’t understand. In any case, I’m grateful for your words here on SubStack.
Thanks very kind. Thank you for the encouragement.
Food poetry. Thank you Will.
You’re very welcome.
This not-yet-a-book is a delight. Needs to happen, exactly in the vein of this post, with photos.
I hope so one day. I think there is more than one if I’m honest. I’ve so much in my head.
So, what can we do to help?
I suppose sharing my words is useful. The more people that see, then perhaps it might land in the right spot.
Happy to share 😊 and look forward to buying the book when the time comes (it will!)
I’d love to read that book. You write beautifully and so evocatively. It is such a shame one has to be “famous” rather than a brilliant cook, recipe writer and story teller so often today...
I hope I get there one day.
I hope you do
Did you seek a literary agent or go directly to publishers? I feel like this has such a strong pov and potential audience!
I went direct as I was unsure of how to select an agent that wouldn’t try to take advantage of a new writer. I used about six publishers but no one ever answered my pitches. I hope that through my Substack that my words may land in the right inbox. Thank you for your kind words.
The problem is, in the UK anyway, it's as hard to get an agent as a publisher.
I shall persevere, though I’m minded to reword and serialise here.
You know, I think that would really work.
As a newbie here, I had a lightbulb moment the other day as regards my own vegan cookbook ('gross lumpen peasant fare' in comparison with yours!): it probably does make much more sense to serialise such a book here, for paid subscribers.
And then, after, perhaps that's the time to publish more conventionally.
Agents are so useful for understanding how to navigate and there are many fabulous ones out there! I hope one finds you, as they can navigate the contract and much else.
Wise words. And I totally agree. A good agent is everything. And generally with debut writers (or certainly in my case which was similar to yours - lots to say but no profile) the issue is not them taking advantage (because frankly there’s no advantage to be taken!) but more of them having time to make a difficult sell. Which shows huge commitment on their part. I say ‘difficult’ because the book being a fabulous idea (which it is) is sort of a hygiene factor these days. It’s deeply maddening and frustrating but many big publishers expect the author to bring an audience. Some publishers are more enlightened than others and a good agent will know which. My experience is very limited but it took me years to get a book deal (and I tried the self publishing route too) so I know the circuit - happy to share what I discovered if it’s useful x
Thank you for the input. I have had a discussion this week about agents and think that I should consider finding one that would represent me, but that is the beginning of walking in a minefield it seems.
I just saw this. The minefield of agents is something Im confounded by. I feel that I should probably find one as I don't think Ill get anywhere without one, but also feel the 'imposter syndrome' so don't know how to find one. If you have any advice I'd be grateful.
From
"A book where I’d tell you stories about embers of olive wood, smouldering on an ancient brazier next to the old walls of a bygone farmhouse in the light of the late sun of a Provencal afternoon".....to "... Stone fruits roasted with vanilla butter, caramelised pastry with nutmeg custard, laminated sticky buns, with hundreds of crisp, chewy layers, filled with piles of sticky brown sugar, raisins and walnuts. Fig leaf ice cream with fig and mandarin ripple and a lavender and chocolate sorbet. Clafoutis made with cherries or a frangipan baked in almond pastry filled with gooseberries. ..."
outshines anything 'famous' from the onset. You are creating food, with a skill set, with inspiration, and strictly from the perspective of the culture of the food. How can fame dealers and brokers approach that?
This work displays the knowledge, skill set and cultural understanding that belongs to another league that has yet to be defined by merchandisers of fame.
(How can one define what they neither understand nor appreciate?)
We are living in a two tiered world in which the engineered paths to fame (one tier) do not require neither talent, wit nor wisdom. The upper tier is artisanship, talent, creativity, culture and inspiration which would erase tier one from fame if it were given access to greater avenues of opportunity to be seen and accessed by those searching for cookbooks and the like .
Just reaching out to make your work available to people to the like minded and the appreciative who see the value of the culture being preserved and appreciate the knowledge and skill set you impart is a huge step forward. Your very work is a greater 'genuine' success than what the famous experience.
I’m very touched by your words. Thank you so very much.