We’re pleased to announce that book submissions, as promised, have reopened. We were able to do a bit of catching up (although we realize we still have work to do in that department), and we’ve adopted a more efficient system for reading your manuscripts.
Going forward, we’ll be accepting book submissions via submishmash. If you’ve previously submitted your manuscript by email and are still waiting for a response, there’s no need to resubmit; we’ll be continuing to catch up on that account over the next little bit. For new submitters, you can find a slightly fuller version of our guidelines on our submishmash page.
That link, once again: mcsweeneysbooksubmissions.submishmash.com/submit
Cheers,
McSweeney’s
COOKBOOK SUBMISSIONS
Hi there. If you’ve read Mission Street Food, you know that McSweeney’s has started a new food imprint, called McSweeney’s Insatiables. We’ll be publishing cookbooks and other books of the food-related sort.
If you’re familiar with McSweeney’s, you know that much of the fiction you find in McSweeney’s—be it the Quarterly or rectangulars—comes to us from kind strangers. The same goes for Insatiables. We don’t particularly care about culinary school or Michelin stars. First and foremost, we’re interested in cookbooks that tell a unique story.
Please submit your proposals to Rachel Khong, rachel@mcsweeneys.net
Include your name, mailing address, phone number, and email address, ideally on every page of your submission. Feel free to include a cover letter and brief biography of yourself. Let us know why your book would be at home at McSweeney’s.
McSweeney’s continues to be a very small operation. We do read all the submissions we receive, though it might take a while. Thanks in advance for your patience.