August 2008

FRP COOKBOOK UNIVERSITY, The Experience

FRP recently talked with Stephanie Prade (SP) with the St. Louis Herb Society and Kathy Kelly (KK) from the Junior League of Orange County, CA, who both attended FRP Cookbook University in May, about their experiences. They are both involved in groups doing their first cookbook.

FRP: What made FRP Cookbook University a positive experience for you?

SP: I was impressed by the precision with which the staff at FRP compiled a concise array of courses. They covered everything, and they did it in just two days. They had respect for my time and did not waste it. The quality of instruction was outstanding. Everyone knew his or her topic thoroughly, and any questions were answered with experience as well as knowledge. The schedule ran with perfection. There were no delays or hesitations, and yet there was time to visit with fellow attendees, time to hear about the publishing experiences of others, at all stages of production. Some attendees were just exploring the idea of a cookbook, others were in the process of compiling material for one, and still more had completed one but were looking for fresh ways to market it. I learned from them invaluable tools and lessons.

KK: FRP Cookbook University helped give us a direction for our cookbook and for the process that was ahead of us. Publishing your first cookbook is a daunting task and FRP Cookbook University really helped put our fears to rest and gave us the roadmap to success!

Click here to read the entire article.

Want to be a part of FRP Cookbook University, September 30–October 1, 2008? Register today! Guest speakers include Holly Clegg, nationally known cookbook author, and Penny C. Sansevieri, author of Red Hot Internet Publicity. Visit the FRP Cookbook University Web page for more information and to register.

Deadline is August 28, 2008.

Cookbook University Tuition:
FRP Client: No Charge for the first attendee; $100.00 for each additional attendee
Non-FRP Client: $399.00 per person
Master-Level class: $125.00 (in addition to CU tuition)

Congratulations to this FRP self-publisher on a brand new cookbook:

Publix - Gatherings: Thanksgiving Meals and Memories

MyFRP—Are You Signed Up?

It is easier than ever! Publishers with a signed FRP contract simply need to go here and choose "Click here to request a myFRP Login." Once you complete the form, someone from FRP will get back to you shortly with your log-in information. If you have any questions about MyFRP, please contact us at marketing@frpbooks.com.

AWARDS – enter now!

2009 IACP Cookbook Awards - Entries are now being accepted! Enter your book in one of 13 categories, including "First Book: The Julia Child Award," and "Food Photography & Styling." The submission deadline for the 2009 IACP Cookbook Awards is Friday, November 21, 2008. Any new, original book on food or beverages copyrighted in 2008 for the first time in English is eligible for consideration in the 2009 awards program. Books with a 2007 copyright date which were not published or available for entry in the 2008 awards program by the November 21, 2007 deadline will be accepted for consideration in the 2009 awards program. However, a signed affidavit from the publisher stating that the book was not deliverable prior to the 2007 entry deadline must accompany the entry. Complete information about the awards and entry forms are here.

Mom’s Choice Awards® - The Mom's Choice Awards®, an internationally recognized awards program
created to recognize excellence in family-friendly media, products and services, is accepting submissions in many categories, including books. For complete information, visit their website here. Entry deadline is
October 15, 2008.

TABASCO^® Community Cookbook Awards - Don't miss out on your opportunity to win one of these prestigious awards. Cookbooks published by nonprofit organizations in 2007 or 2008 are eligible to enter. Cookbooks that have sold more than 100,000 copies (regardless of when they were first published) are eligible for induction into the McIlhenny Hall of Fame. For complete details and an entry form, visit the TABASCO® Web site. The entry form is also on MyFRP in the Marketing Assistance Section. Entry deadline for the TABASCO^® Community Cookbook Awards is September 26, 2008.

Did you miss an issue of Table Talk? Check out our archives.

TOP SELLERS IN JULY 2008

1.       Eating Well Through Cancer — Holly Clegg

2.       Oh My Stars! — Junior League of Roanoke Valley

3.       River Road Recipes — Junior League of Baton Rouge

4.       Tables of Content — Junior League of Birmingham, AL

5.       Charleston Receipts — Junior League of Charleston

6.       Kentucky Kitchens I — Telephone Pioneers of America, Kentucky Chapter 32

7.       Stop and Smell the Rosemary — Junior League of Houston

8.       Charleston Receipts Repeats — Junior League of Charleston

9.       Marshes to Mansions — Junior League of Lake Charles

10.   A Taste of Georgia — Junior League of Atlanta

from Mary Margaret Andrews, Director of Distribution and Marketing

First of all, I love pimento cheese.....My mother makes incredible homemade pimento cheese, and this recipe from Compliments Of from The Woman’s Exchange of Memphis, Inc. is as close as I have found to my mom's. The Woman's Exchange runs a Tea Room and serves this recipe often. Mention the Tea Room, and the pimento cheese will certainly be the topic of conversation. Enjoy!

Gourmet Pimento Cheese

1½ cups (6 ounces) grated Parmesan cheese

1 cup (4 ounces) shredded Cheddar cheese

1 cup (4 ounces) shredded smoked Gouda cheese

1 (7-ounce) jar diced pimentos, drained

1 cup mayonnaise

1 jalapeno chile, seeded and minced

1 tablespoon vinegar

1 teaspoon salt

1 teaspoon black pepper

Cayenne pepper to taste

Combine the Parmesan cheese, Cheddar cheese, Gouda cheese and pimentos in a bowl and mix well. Mix the mayonnaise, jalapeno chile, vinegar, salt, black pepper and cayenne pepper in a bowl and stir into the cheese mixture. Chill, covered, in the refrigerator. Use as a sandwich filling or a spread for crackers or as a dip. Substitute Colby cheese or Monterey Jack cheese for 1 of the cheeses listed above if desired.

Yield: 3 cups

The Historical Society (Mesa, AZ) is excited to begin the process of reprinting their cookbook, Tastes & Treasures, after having sold 8,000 in the first 18 months. The group has received several donations toward the reprint process, and the cookbook, a winner of the Southwest Regional Tabasco Award in 2007, has received much publicity in the last few months:

Ø       On April 9, 2008, a featured article appeared in the Arts and Life section of the Scottsdale Tribune and also in the Mesa Tribune.

Ø       The June 2008 issue of Scottsdale Magazine ("The Men's Issue") featured Tastes & Treasures as a great idea for Father's Day gift giving.

Ø       Southwest Blend on-line magazine mentioned Tastes & Treasures again in the June 2008 issue.

Ø       On Tuesday, June 24, 2008, the group did a cooking demo on Good Morning Arizona - KTVK Channel 3TV with cookbook author Gaye Ingram preparing Cashew Pea Salad and being interviewed by Olivia Fierro.

Ø       On July, 2, 2008, the cookbook was featured in AZ Free Press food guide section.

Are you an FRP publisher with good news to share about your cookbook? We want to hear about any media coverage, successful events, or goals reached. Please send your news to marketing@frpbooks.com, and we will put it in the next issue of Table Talk.

THE COOKBOOK MARKETPLACE SHOWCASE – August 2008 Specials

Having fun in the kitchen can be an everyday occurrence with any of the below titles we have on special this month! During the month of August, the titles below are available with a 40% discount! Place your order via our Web site at http://www.cookbookmarketplace.com/. (State sales tax and shipping will be added to your order upon checkout.)

Use the discount code TTAUG08 when checking out to receive your 40% discount on the following Kitchen Fun titles:

Almost Homemade
Always Enough Thyme
An American Celebration
Cooking with Smitty’s Mom
The Cook’s Canvas 2
Culinary Prescriptions
Down Home
Dumplings ‘n More

Are you an FRP publisher with good news to share about your cookbook? We want to hear about any media coverage, successful events, or goals reached. Please send your news to marketing@frpbooks.com, and we will put it in the next issue of Table Talk.

2008 FRP, 2451 Atrium Way, Nashville, TN 37214
All Rights Reserved

Please click here to unsubscribe.


August 2008
FRP COOKBOOK UNIVERSITY, The Experience FRP recently talked with Stephanie Prade (SP) with the St. Louis Herb Society and Kathy Kelly (KK) from the Junior League of Orange County, CA, who both attended FRP Cookbook University in May, about their experiences. They are both involved in groups doing their first cookbook. FRP: What made FRP Cookbook University a positive experience for you? SP: I was impressed by the precision with which the staff at FRP compiled a concise array of courses. They covered everything, and they did it in just two days. They had respect for my time and did not waste it. The quality of instruction was outstanding. Everyone knew his or her topic thoroughly, and any questions were answered with experience as well as knowledge. The schedule ran with perfection. There were no delays or hesitations, and yet there was time to visit with fellow attendees, time to hear about the publishing experiences of others, at all stages of production. Some attendees were just exploring the idea of a cookbook, others were in the process of compiling material for one, and still more had completed one but were looking for fresh ways to market it. I learned from them invaluable tools and lessons. KK: FRP Cookbook University helped give us a direction for our cookbook and for the process that was ahead of us. Publishing your first cookbook is a daunting task and FRP Cookbook University really helped put our fears to rest and gave us the roadmap to success! Click here to read the entire article. Want to be a part of FRP Cookbook University, September 30–October 1, 2008? Register today! Guest speakers include Holly Clegg, nationally known cookbook author, and Penny C. Sansevieri, author of Red Hot Internet Publicity. Visit the FRP Cookbook University Web page for more information and to register. Deadline is August 28, 2008. Cookbook University Tuition: FRP Client: No Charge for the first attendee; $100.00 for each additional attendee Non-FRP Client: $399.00 per person Master-Level class: $125.00 (in addition to CU tuition) Congratulations to this FRP self-publisher on a brand new cookbook: Publix - Gatherings: Thanksgiving Meals and Memories

MyFRP—Are You Signed Up? It is easier than ever! Publishers with a signed FRP contract simply need to go here and choose "Click here to request a myFRP Login." Once you complete the form, someone from FRP will get back to you shortly with your log-in information. If you have any questions about MyFRP, please contact us at marketing@frpbooks.com. AWARDS – enter now! 2009 IACP Cookbook Awards - Entries are now being accepted! Enter your book in one of 13 categories, including "First Book: The Julia Child Award," and "Food Photography & Styling." The submission deadline for the 2009 IACP Cookbook Awards is Friday, November 21, 2008. Any new, original book on food or beverages copyrighted in 2008 for the first time in English is eligible for consideration in the 2009 awards program. Books with a 2007 copyright date which were not published or available for entry in the 2008 awards program by the November 21, 2007 deadline will be accepted for consideration in the 2009 awards program. However, a signed affidavit from the publisher stating that the book was not deliverable prior to the 2007 entry deadline must accompany the entry. Complete information about the awards and entry forms are here. Mom’s Choice Awards® - The Mom's Choice Awards®, an internationally recognized awards program created to recognize excellence in family-friendly media, products and services, is accepting submissions in many categories, including books. For complete information, visit their website here. Entry deadline is October 15, 2008. TABASCO^® Community Cookbook Awards - Don't miss out on your opportunity to win one of these prestigious awards. Cookbooks published by nonprofit organizations in 2007 or 2008 are eligible to enter. Cookbooks that have sold more than 100,000 copies (regardless of when they were first published) are eligible for induction into the McIlhenny Hall of Fame. For complete details and an entry form, visit the TABASCO® Web site. The entry form is also on MyFRP in the Marketing Assistance Section. Entry deadline for the TABASCO^® Community Cookbook Awards is September 26, 2008. Did you miss an issue of Table Talk? Check out our archives.


TOP SELLERS IN JULY 2008 1. Eating Well Through Cancer — Holly Clegg 2. Oh My Stars! — Junior League of Roanoke Valley 3. River Road Recipes — Junior League of Baton Rouge 4. Tables of Content — Junior League of Birmingham, AL 5. Charleston Receipts — Junior League of Charleston 6. Kentucky Kitchens I — Telephone Pioneers of America, Kentucky Chapter 32 7. Stop and Smell the Rosemary — Junior League of Houston 8. Charleston Receipts Repeats — Junior League of Charleston 9. Marshes to Mansions — Junior League of Lake Charles 10. A Taste of Georgia — Junior League of Atlanta from Mary Margaret Andrews, Director of Distribution and Marketing First of all, I love pimento cheese.....My mother makes incredible homemade pimento cheese, and this recipe from Compliments Of from The Woman’s Exchange of Memphis, Inc. is as close as I have found to my mom's. The Woman's Exchange runs a Tea Room and serves this recipe often. Mention the Tea Room, and the pimento cheese will certainly be the topic of conversation. Enjoy! Gourmet Pimento Cheese 1½ cups (6 ounces) grated Parmesan cheese 1 cup (4 ounces) shredded Cheddar cheese 1 cup (4 ounces) shredded smoked Gouda cheese 1 (7-ounce) jar diced pimentos, drained 1 cup mayonnaise 1 jalapeno chile, seeded and minced 1 tablespoon vinegar 1 teaspoon salt 1 teaspoon black pepper Cayenne pepper to taste Combine the Parmesan cheese, Cheddar cheese, Gouda cheese and pimentos in a bowl and mix well. Mix the mayonnaise, jalapeno chile, vinegar, salt, black pepper and cayenne pepper in a bowl and stir into the cheese mixture. Chill, covered, in the refrigerator. Use as a sandwich filling or a spread for crackers or as a dip. Substitute Colby cheese or Monterey Jack cheese for 1 of the cheeses listed above if desired. Yield: 3 cups The Historical Society (Mesa, AZ) is excited to begin the process of reprinting their cookbook, Tastes & Treasures, after having sold 8,000 in the first 18 months. The group has received several donations toward the reprint process, and the cookbook, a winner of the Southwest Regional Tabasco Award in 2007, has received much publicity in the last few months: Ø On April 9, 2008, a featured article appeared in the Arts and Life section of the Scottsdale Tribune and also in the Mesa Tribune. Ø The June 2008 issue of Scottsdale Magazine ("The Men's Issue") featured Tastes & Treasures as a great idea for Father's Day gift giving. Ø Southwest Blend on-line magazine mentioned Tastes & Treasures again in the June 2008 issue. Ø On Tuesday, June 24, 2008, the group did a cooking demo on Good Morning Arizona - KTVK Channel 3TV with cookbook author Gaye Ingram preparing Cashew Pea Salad and being interviewed by Olivia Fierro. Ø On July, 2, 2008, the cookbook was featured in AZ Free Press food guide section. Are you an FRP publisher with good news to share about your cookbook? We want to hear about any media coverage, successful events, or goals reached. Please send your news to marketing@frpbooks.com, and we will put it in the next issue of Table Talk.

THE COOKBOOK MARKETPLACE SHOWCASE – August 2008 Specials Having fun in the kitchen can be an everyday occurrence with any of the below titles we have on special this month! During the month of August, the titles below are available with a 40% discount! Place your order via our Web site at http://www.cookbookmarketplace.com/. (State sales tax and shipping will be added to your order upon checkout.) Use the discount code TTAUG08 when checking out to receive your 40% discount on the following Kitchen Fun titles: Almost Homemade Always Enough Thyme An American Celebration Cooking with Smitty’s Mom The Cook’s Canvas 2 Culinary Prescriptions Down Home Dumplings ‘n More Are you an FRP publisher with good news to share about your cookbook? We want to hear about any media coverage, successful events, or goals reached. Please send your news to marketing@frpbooks.com, and we will put it in the next issue of Table Talk.
2008 FRP, 2451 Atrium Way, Nashville, TN 37214 All Rights Reserved Please click here to unsubscribe.