Well? Are they writing all their own material or does someone do it for them?

I've never looked that closely at the craft of "ghost writing", but I've always just assumed...

...a couple of things.

I assume any book with "...as told to..." in the title page was ghost written. (Duh.)

I've also assumed that anyone who has as much happening in a typical day as R Ray seems to have, must employ a sizeable staff to help with "creative output".

Evidently I'm wrong on the second point, at least according to RR and GP. They write every word. Hmmmmm.

Michael

 
I'd never thought about it till I ran into someone who does this for a living

Well, kinda sorta. A good friend and owner of one of my favorite bookstores mentioned a friend of hers did this for a living. They write the blogs and also surf the internet for recipes that can be published under the famous cook's name.

 
Yay NYT!

It's hardly a secret that nearly all of these celebrity cookbooks are put together by ghost writers, who are trained in putting the words together in cogent paragraphs, chapters, and books, and organizing them to send off to the printer.

 
It appears to be a game of semantics, with no cookbook "author" willing to admit...

...the extent of the "assistance" provided by the "collaborator". (Too many quote marks.)

Imagine that!

Even within the tradtionally accepted role of the professional editor at a publishing company it could be argued the input from a strong editor could easily cross the blurry line between "editor", "collaborator" and "ghost writer". Again, semantics.

Michael

 
It used to be that an editor would fix and jostle sentences

and that was not considered ghost-writing but necessary because those gifted in one area (cooking) are not always gifted in another (writing for comprehension of the reader and to sell books). I have seen many cookbooks from smaller publishing houses that are ghastly as far as the writing content. Even more that have recipes that simply do. not. work. And were put out quickly just to make a quick buck. It seems the way of the world these days.

I shy away from the "new" cookbooks almost altogether. Maybe I am getting crusty and old but these new, trendy recipes that get tossed together and put out as cookbooks couldn't possibly be written by all these "famous" cooks and celebs. Just the way Rachel Ray SPEAKS will give you a clue as to how well she could translate into print. And really, all these recipes made up by each of these people? it takes me a good several years to create one really good recipe- it is an evolution. Nobody can convince me that ghost writers are not writing stuff on a very regular basis.

 
heyeyy, doesn't it depend on the definition of "every word"?

I really wouldn't see the harm of admitting to having a creative staff, for cryin' out loud!But, maybe it's in their contract? (the mum part, I mean)

 
Ah, now I understand why recipes suck in chef cookbooks. A great writer does not equal a great cook.

 
There was a segment on the Today show this morning. I find it interesting how the world has changed

used to be someone respond with a letter to the editor. Now it is Twitter.

 
You must log in or register to reply here.
Back
Top