About the Program
Award-winning cookbook author Lorna Sass takes you through the nuts and bolts of writing a cookbook, from crystallizing a winning idea through writing a proposal, outlining the contents, testing and writing recipes, and finding an agent. Lorna will present examples of her own work at each of these phases. Anyone wishing to bring an example of work-in-progress can present it anonymously for class discussion if they have Lorna's prior permission. In addition, cookbook author Grace Young will discuss the personal voice in cookbook writing. Ample time for questions will be allowed, and a bibliography for further reading will be suggested.

Lorna Sass holds a PhD from Columbia in medieval literature, but has been writing cookbooks since 1975. Her 14th cookbook, Whole Grains, Every Day, Every Way, won the James Beard Foundation Award in the healthy focus category in 2007. She coaches both would-be and already-published cookbook authors from idea phase through publication. Visit her at www.lornasass.com.

RSVP by May 12, 2008 by emailing Jan Fitzpatrick at jan@janfitzpatrick.com, or call 212-472-1038.

Please register through Brown Paper Tickets at http://www.brownpapertickets.com/event/34109

Please Note: Cancellations are requested not later than 24 hours before the event in order to receive a full refund. If the program is cancelled by the NYWCA, your full cost will be reimbursed. If you wish to pay by check, send your check, payable to NYWCA, to Jan Fitzpatrick at Jan Fitzpatrick & Associates, 780 Madison Ave. Ste. 10C, New York, NY 10065. Please put the name of the program and your telephone number on the front of the check.

Note: Copies of Whole Grains Every Day, Every Way by Lorna Sass will be available at the program to NYWCA members at a discount.

Location:		The Culinary Loft, 515 Broadway, Suite 5A, New York, New York 10012
Date:		Monday, May 19, 2008
Time:		6:30 to 9:00 pm
Event:		Open to 30 NYWCA members and guests. Wine and light hors d'oeuvres served. This is a For Credit Event.
Cost:		$20 for Members; $25 for Guests

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