JULY 2009

Creating a SOCIAL BUZZ   I've been experimenting with various ways to create a social buzz. The steps I'm using right now are as follows, to incorporate all three of the social networking areas that I am currently using: 1)       I put up a new post at my blog—give a free recipe, pitch a new book with promo, or something like that to drive people to my blog. 2)       I then immediately go to Twitter and post up a tweet with a reference link back to the post that I just created at my blog. (I repeat this same “tweet” multiple times during the week since people are on at different times and it won't be redundant at all.) 3)       My blog entries are set up to automatically flow into my Facebook, so there’s no need to do anything there. 4)       As things occur, I set up events at my Facebook whenever we have a book promotion to offer or an upcoming event (like the Atlanta Gourmet Market in July) which is date sensitive. You must enter a new event prior to the actual starting date for it to work.   Click here to read the rest of the article.   COMING NEXT MONTH in August: Q&A on Internet Social Networking We'll address the most frequently asked questions with answers on subjects you present to us, so be sure to let us know if there’s an area you'd like us to comment on. We'll do our best to get the answer for you if the question is within our realm of experience, but please understand that there will probably be certain technical areas which we won't be able to advise on.   Have A Delicious Day! Anne Pritchard, Sales Representative The Cookbook Marketplace, distribution division of FRP apritchard@frpbooks.com

Congratulations to this FRP self-publisher on a new book: Pensacola Energy Services—Fiesta Seafood Cookbook Congratulations to this FRP self-publisher on a recent book reprint: Junior League of Baton Rouge—River Road Recipes (50th Anniversary)

NEW CHAIRMAN INFO Has your organization/group changed cookbook chairs recently? Please be sure to send the new chairman info to us ASAP (marketing@frpbooks.com) Please include name, e-mail address, preferred mailing address, and phone numbers. Thanks! SIZZLING SUMMER STIMULUS SALE The heat may be climbing in your area of the country, but prices at The Cookbook Marketplace are falling!  All of the books in the “Under $20 Retail” category are 50% off until August 31, 2009! That means there are over 100 cookbooks on our Web site for under $10!! Stock up now! Enter Promo Code SSSS09-50 when checking out to receive your discount. DID YOU ATTEND FRP COOKBOOK UNIVERSITY IN MAY? If you did, join our group on Facebook. It’s a great way to continue networking with attendees. Search “FRP Cookbook University” the next time you log in. MyFRP—Are You Signed Up? Valuable information is waiting for you on MyFRP. Publishers with a signed FRP contract simply need to go to http://myfrp.frpbooks.com/Login.aspx?ReturnUrl=%2fDefault.aspx 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. Did you miss an issue of Table Talk? Check out our archives.

From Mary Margaret Andrews, Director of Marketing & Sales Distribution For our family, summer would not be summer without homemade ice cream, and this year we took it up a few notches by adding Nielsen-Massey Madagascar vanilla. First of all, Nielsen-Massey vanilla products are quite extraordinary. You can order them on line at www.nielsenmassey.com or from retailers such as Williams-Sonoma. I was first introduced to their products a couple of years ago when FRP worked with them on their cookbook, A Century of Flavor. Their family business has been making vanilla for over 100 years. The cookbook has ice cream recipes as well as recipes for sauces to put on the ice cream. Not to mention cookies, brownies, and other goodies to go with your ice cream. I can promise you it will be the best ice cream experience you have ever had!   Madagascar Vanilla Bean Ice Cream 2 Nielsen-Massey Madagascar Bourbon whole vanilla beans 1 teaspoon natural fruit pectin ¼ cup sugar 2½ cups whole milk 3 tablespoons milk powder (0% milk fat) ½ cup sugar ¼ cup honey 1½ cups heavy whipping cream (35% fat) 2 egg yolks Split the vanilla beans in half and scrape the seeds from each half into a large saucepan. Add the beans. Combine the pectin and ¼ cup sugar in a bowl and mix to combine. Add the milk and milk powder to the saucepan. Add ½ cup sugar, the honey, cream and egg yolks. Add the pectin mixture. Cook over medium heat to a maximum of 185 degrees, whisking constantly. Remove from the heat and cool in an ice bath until the mixture reaches 39 degrees. Chill, covered, for 12 hours. Strain the mixture and pour into an ice cream freezer container. Freeze using the manufacturer’s directions. Makes 1 quart A Century of Flavor—Nielsen-Massey Vanillas Contributed by The French Pastry School at City College of Chicago Add A Century of Flavor to your cookbook collection and save 40% off the retail price by entering promo code TT-JUL09 when checking out at www.cookbookmarketplace.com. Offer good until July 31, 2009.

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