From proposals to advances, Molly Yeh, Priya Krishna, and Von Diaz explain how they became published cookbook authors
I moved to New York to go to journalism school at NYU. When I graduated, I was living in East Harlem — which is still a heavily Puerto Rican neighborhood — surrounded by the sights, smells, and sounds of my people and my childhood. I started a project where I would cook my way through my grandmother’s classic Puerto Rican cookbook. I found a publishing platform for the project and wrote personal essays that would include a recipe.
, and the very next day, my now-former agent called me on the phone and asked me if I wanted to write a cookbook.I took a couple of months to work on the proposal and came up with this idea to write a culinary memoir with recipes that reflected my having grown up in Atlanta and Puerto Rico. My agent really liked the proposal and began to shop it. The first round of trying to sell my cookbook went very badly.
I took the next year to revise the hell out of the proposal, continue to write articles, continue to cook. I started to connect more deeply with people in the food world and make connections. My agent started to shop my revised proposal, and publishers were still hesitant. At the end of the day, it’s not about if it’s a good project, but:And then I had some interest from the University Press of Florida. There was an editor there who just really got what I was trying to do.
Professionally, it’s been an absolute boon. I am in community with a beautiful collective of food writers, including some of my heroes. I’ve been invited to be a visiting professor at the Center for Documentary Studies at Duke University in the spring. An editor from a significant publication reached out to ask me if I was interested in writing another book, so I am currently working on a concept for my next cookbook.
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