Submission Guidelines
How to submit a book for review by ForeWord Magazine
ForeWord magazine, a bi-monthly review journal, publishes reviews of great books from independent publishers to coincide with their publication dates. We require galleys, advance review copies, or an electronic query three to four months prior to the date of publication.
For hardcopy ARCs and galleys, submit one copy of the book with the following fact sheet information: category, title, subtitle, author, publisher, number of illustrations, pages, prices, binding, number of CDs, hours/minutes, ISBNs of formats, and pub dates. Include the publisher’s name, address, phone, and fax on the fact sheet.
For electronic submissions, send a query, fact sheet, cover art, and the first three chapters of the book. Send queries to teresa@forewordmagazine.com.
We also accept submissions through NetGalley.
ForeWord receives more than 1,400 galleys/books, audios, PODs, and eBooks during every publishing period and can only select approximately 5% for review. Of the titles reviewed, 60% are nonfiction. Selection factors for nonfiction include current interest, editorial calendar, distinctiveness, preparation, and credibility. Fiction and mystery consideration is given to well-written books with interesting plots, settings, and characters. Other considerations for review include layout, audience, competition, and review space.
The readership of ForeWord magazine is comprised of 26,000 librarians, booksellers, literary agents, and other trade professionals who require a reliable source of reviews of books from independent and university presses.
Teresa Scollon
Book Review Editor
129 1/2 East Front Street
Traverse City, MI 49684
Contact Teresa
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Jam It, Pickle It, Cure It: And Other Cooking Projects
Cooking is skilled labor, blue-collar, and always a fine opportunity to get your hands dirty. Before the advent of celebrity chefs, the work of the kitchen felt closer to masonry than artistry. In days of yore, putting food up for use in later weeks or months required a real understanding of bacterial processes, preservation, sanitation, and storage options. Mistakes might greatly affect how one survived the winter. This very fine book also reminds us that crackers, chips, dips, jams, jellies, dressings, pickles, olives, pastas, smoked and cured fish, and meat, all taste wonderful. And as kitchen projects go, they provide a great deal of satisfaction and a sense of accomplishment. A playful and exuberant writer,....
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