March 2009

The Importance of Wholesale Accounts
In today’s tough economy, it is extremely important to maintain and service your current wholesale accounts. (Wholesale accounts are defined as those retailers—bookstores, gift shops, gourmet stores— that buy your books at a discount and sell the book to their consumers.) It takes more effort to open a new account than to increase business with a current account. With an existing account, your cookbook has a proven track record. However, you must continue to service and maintain the account for sales to continue. Click here for some creative ways to increase business.

CORRECTION

We apologize that in last month’s Off the Top Shelf article, the Junior League of Olympia’s new cookbook was incorrectly identified. The title of the book should have read Northwest Inspirations: Flavors of South Puget Sound. It was also accidentally stated that “the Cookbook Committee capitalized on Olympia as the capital city and got the book in the Oregon State Capitol gift shop.” The article should have read “Washington State Capitol gift shop.” Again, we apologize for these errors. To learn more about this new cookbook or to order your own copy, visit the Junior League of Olympia’s Web site: http://www.jlolympia.org/pages/cookbook.htm.

Congratulations to this self-publisher on the release of a new book:

Favorite Recipes Press — Junior Leagues In the Kitchen with Kids: Everyday Recipes & Activities for Healthy Living

Congratulations to this FRP self-publisher on a recent book reprint:

Junior League of Charleston, SC — Charleston Receipts Repeats

REGISTER NOW FOR FRP COOKBOOK UNIVERSITY

On-line registration is now available for FRP Cookbook University. Don't wait until the last minute … register today!!! FRP Cookbook University will be held May 27 and 28, 2009, at the Opryland Hotel and Convention Center in Nashville, Tennessee. This will be the only date and location for FRP Cookbook University in 2009. don't miss this valuable event. Registration deadline is April 24, 2009.

FRP CU Tuition:

FRP clients (those with a signed FRP contract) will be charged $100 for each attendee. A Master-Level Class is included for each attendee registered.
Non-FRP clients will be charged $399 per person. An optional Master-Level Class is $125 per person (in addition to CU tuition).

If you have any questions about FRP Cookbook University, contact your Publishing Consultant, or e-mail us at marketing@frpbooks.com.

SIGN UP FOR MyFRP
Valuable information is waiting for you on MyFRP. Signing up for access is simple. Publishers with a signed FRP contract simply need to go to 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.

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

TOP SELLERS IN FEBRUARY 2009

1.    Dip Into Something Different—The Melting Pot Restaurants, Inc.
2.    Peace Meals—Junior League of Houston, Inc.

3.    My Mama Made That—Junior League of Hampton Roads, Inc.

4.    Big Taste of Little Rock—Junior League of Little Rock, Inc.

5.    Calling All Cooks—BellSouth Pioneers

6.    Cooking in High Cotton—Junior League of Monroe, Inc.

7.    Eating Well Through Cancer—Holly Clegg and Gerald Miletello, M.D

8.    River Road Recipes—Junior League of Baton Rouge, Inc.

9.    River Road Recipes II—Junior League of Baton Rouge, Inc.

10. Notably Nashville—Junior League of Nashville, Inc.

from Julee Hicks, Communications Editor

With spring in the air that can only mean one thing—March Madness! I make these ham biscuit (from the Junior League of Nashville's cookbook, Notably Nashville) from time to time not only for my family, but also for gatherings at our house—and will again for March Madness this month. They are extremely easy to make ahead of time and everyone loves them—even my 3-year-old! They are a quick weeknight meal and a great addition for party appetizers that don't take a lot of time.

I do vary from the directions a little bit as I remove the rolls from the foil pan and actually separate the rolls and place them in a 9x13-inch glass baking dish. That eliminates the final step of cutting them apart and you can serve them and store them in the same container. I also drizzle any leftover sauce on the top of the rolls before heating them through. Also, I mix all of the ingredients in a small saucepan as I'm heating the butter (on low) and just transfer it directly from the stove to the rolls. Do be sure to cover the rolls, as the tops will burn easily.

Not Your Mother’s Ham Biscuits

1 (20- to 24-roll) package dinner rolls in a foil pan

1/2 cup (1 stick) margarine, softened

1 1/2 tablespoons poppy seeds

1 1/2 tablespoons Dijon mustard

1 1/2 tablespoons grated onion

1 teaspoon Worcestershire sauce

8 ounces thinly sliced smoked ham

8 ounces thinly sliced Swiss cheese

Split the entire pan of rolls into halves horizontally with a serrated knife, leaving both halves intact. Combine the margarine, poppy seeds, Dijon mustard, onion and Worcestershire sauce in a bowl and mix well. Spread over the cut sides of the rolls. Layer the ham and cheese alternately on the bottom roll section and replace the top section.

Wrap the pan in foil and bake at 400 degrees for 20 minutes or until the cheese melts. Cut into rolls with a sharp knife to serve.

You may use the rolls while they are still frozen and/or freeze the filled rolls before baking.

Notably Nashville—Junior League of Nashville

Order your copy of Notably Nashville today and save 40% off the retail price by entering promo code TT-MAR09 when checking out at www.cookbookmarketplace.com. Offer good until March 31, 2009.

Junior Welfare League of Enid’s book, Stir-Ups, was featured in the Tulsa World Scene (Tulsa, OK) on
February 25, 2009.

My Mama Made That, the new cookbook from the Junior League of Hampton Roads, was featured in the February 25, 2009, issue of The Daily Press (Hampton Roads, VA).

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.

2009 / FRP Books, Inc. / 2451 Atrium Way, Nashville, TN 37214
www.frpbooks.com
All Rights Reserved

Please click here to unsubscribe.


March 2009
The Importance of Wholesale Accounts In today’s tough economy, it is extremely important to maintain and service your current wholesale accounts. (Wholesale accounts are defined as those retailers—bookstores, gift shops, gourmet stores— that buy your books at a discount and sell the book to their consumers.) It takes more effort to open a new account than to increase business with a current account. With an existing account, your cookbook has a proven track record. However, you must continue to service and maintain the account for sales to continue. Click here for some creative ways to increase business. *CORRECTION* We apologize that in last month’s Off the Top Shelf article, the Junior League of Olympia’s new cookbook was incorrectly identified. The title of the book should have read *Northwest Inspirations: Flavors of South Puget Sound. It was also accidentally stated that “the Cookbook Committee capitalized on Olympia as the capital city and got the book in the Oregon State Capitol gift shop.” The article should have read “Washington State Capitol gift shop.” Again, we apologize for these errors. To learn more about this new cookbook or to order your own copy, visit the Junior League of Olympia’s Web site: http://www.jlolympia.org/pages/cookbook.htm. Congratulations to this self-publisher on the release of a new book:* Favorite Recipes Press — Junior Leagues In the Kitchen with Kids: Everyday Recipes & Activities for Healthy Living Congratulations to this FRP self-publisher on a recent book reprint: Junior League of Charleston, SC — Charleston Receipts Repeats

REGISTER NOW FOR FRP COOKBOOK UNIVERSITY On-line registration is now available for FRP Cookbook University. Don't wait until the last minute … register today!!! FRP Cookbook University will be held May 27 and 28, 2009, at the Opryland Hotel and Convention Center in Nashville, Tennessee. This will be the only date and location for FRP Cookbook University in 2009. don't miss this valuable event. Registration deadline is April 24, 2009. FRP CU Tuition: FRP clients (those with a signed FRP contract) will be charged $100 for each attendee. A Master-Level Class is included for each attendee registered. Non-FRP clients will be charged $399 per person. An optional Master-Level Class is $125 per person (in addition to CU tuition). If you have any questions about FRP Cookbook University, contact your Publishing Consultant, or e-mail us at marketing@frpbooks.com. SIGN UP FOR MyFRP Valuable information is waiting for you on MyFRP. Signing up for access is simple. Publishers with a signed FRP contract simply need to go to 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. *Did you miss an issue of Table Talk?* Check out our archives.

*TOP SELLERS IN FEBRUARY 2009* 1. Dip Into Something Different—The Melting Pot Restaurants, Inc. 2. Peace Meals—Junior League of Houston, Inc. 3. My Mama Made That—Junior League of Hampton Roads, Inc. 4. Big Taste of Little Rock—Junior League of Little Rock, Inc. 5. Calling All Cooks—BellSouth Pioneers 6. Cooking in High Cotton—Junior League of Monroe, Inc. 7. Eating Well Through Cancer—Holly Clegg and Gerald Miletello, M.D 8. River Road Recipes—Junior League of Baton Rouge, Inc. 9. River Road Recipes II—Junior League of Baton Rouge, Inc. 10. Notably Nashville—Junior League of Nashville, Inc.
from Julee Hicks, Communications Editor With spring in the air that can only mean one thing—March Madness! I make these ham biscuit (from the Junior League of Nashville's cookbook, Notably Nashville) from time to time not only for my family, but also for gatherings at our house—and will again for March Madness this month. They are extremely easy to make ahead of time and everyone loves them—even my 3-year-old! They are a quick weeknight meal and a great addition for party appetizers that don't take a lot of time. I do vary from the directions a little bit as I remove the rolls from the foil pan and actually separate the rolls and place them in a 9x13-inch glass baking dish. That eliminates the final step of cutting them apart and you can serve them and store them in the same container. I also drizzle any leftover sauce on the top of the rolls before heating them through. Also, I mix all of the ingredients in a small saucepan as I'm heating the butter (on low) and just transfer it directly from the stove to the rolls. Do be sure to cover the rolls, as the tops will burn easily. *Not Your Mother’s Ham Biscuits* 1 (20- to 24-roll) package dinner rolls in a foil pan 1/2 cup (1 stick) margarine, softened 1 1/2 tablespoons poppy seeds 1 1/2 tablespoons Dijon mustard 1 1/2 tablespoons grated onion 1 teaspoon Worcestershire sauce 8 ounces thinly sliced smoked ham 8 ounces thinly sliced Swiss cheese Split the entire pan of rolls into halves horizontally with a serrated knife, leaving both halves intact. Combine the margarine, poppy seeds, Dijon mustard, onion and Worcestershire sauce in a bowl and mix well. Spread over the cut sides of the rolls. Layer the ham and cheese alternately on the bottom roll section and replace the top section. Wrap the pan in foil and bake at 400 degrees for 20 minutes or until the cheese melts. Cut into rolls with a sharp knife to serve. You may use the rolls while they are still frozen and/or freeze the filled rolls before baking. Notably Nashville—Junior League of Nashville Order your copy of Notably Nashville today and save 40% off the retail price by entering promo code TT-MAR09 when checking out at www.cookbookmarketplace.com. Offer good until March 31, 2009. Junior Welfare League of Enid’s book, Stir-Ups, was featured in the Tulsa World Scene (Tulsa, OK) on February 25, 2009. My Mama Made That, the new cookbook from the Junior League of Hampton Roads, was featured in the February 25, 2009, issue of The Daily Press (Hampton Roads, VA). 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.

2009 / FRP Books, Inc. / 2451 Atrium Way, Nashville, TN 37214 www.frpbooks.com All Rights Reserved Please click here to unsubscribe.