I've spent several hours this week on the phone and on the computer with a client who is the author of a nonfiction book. She is a brilliant author with an academic background. We worked together on her first book which sold quickly because it was a trade-oriented psychology book geared to a popular audience.
[Note: This client is "grandfathered" in to our agency. We were her publicists first and consented to represent her new book because of a long-standing and productive relationship.]
This new book is tougher because the topic is serious and borders on the academic. She's writing it with a co-author. It's also tougher because the "platform" bar is higher than it was when I sold her first book five years ago. (I wasn't even an agent then--I worked with an agent friend to make the sale.) Today, nonfiction authors looking for a quick sale need to be near-famous, with regular television appearances, regular radio interviews and/or print and public speaking venues. My author(s) have none of these things and their book is going to have to stand on its own merits. In other words, it's got to be perfect, or at least near-perfect to have a chance.
My client has been writing chapters and the formatting is all wrong. I asked her to please change it to meet current standards--double-spaced throughout, author name, title, page number at the top of every page, etc. I should have brought this to her attention earlier, but I didn't, so we've been making the changes this week to bring the formatting into line.
I just reread the proposal and the sample chapters again this morning and am pleased that it is now perfect. I can make new copies with a clear mind and begin my publisher pitches again.
The point of this ramble is this. Book writing has an element of "housekeeping" inherent in the process. That housekeeping includes all the boring stuff: grammar, punctuation, and FORMATTING. Make sure that your manuscript (or partial, or proposal) "house" is in order before you send it to anyone. You don't want to be rejected on the basis of sloppy housekeeping.
Errors in scale - A restaurant that's too small for its following creates pent-up demand and can thrive as it lays plans to expand. A restaurant that's too big merely fails....
12 hours ago