Dip Into Something Different

Dip Into Something Different published by The Melting Pot Fondue Restaurant chain is now in its 5th printing and has sold almost 37,500 copies. The success of this book can be attributed to several factors.

The food subject: Fondue is a unique food, and while it may seem simple to melt some cheese or chocolate in a fondue pot, it is a bit more complicated than that. The Melting Pot is "the authority" on fondue in the US. Their Executive Chef has developed a plethora of fabulously good tasting fondue dishes that you can try at home.

The experience: Fondue is more than a food; it is an eating experience. What fun it is to have several fondue pots going and to try different flavors of meats, cheeses and breads? And don't even get me started on dessert fondue--these flavors are exquisite.

The package: This cookbook is a beautiful package of photographs featuring vintage fondue pots and utensils combined with fabulous recipes and artistic illustrations. It is a beautiful book topped off with a ribbon marker and manufactured using recycled paper and agri-inks.

The Price: At $29.95, this book is a real bargain, especially when you factor in that there are three redeemable coupons in each book for use at a Melting Pot location that are worth more than the price of the book.

The availability: This book is so easy to obtain. It is available through Amazon, Barnes & Noble, Books-a-Million, as well as online at The Cookbook Marketplace or The Melting Pot's web site. The other option is to simply drop into your local Melting Pot restaurant and pick up a copy--you will be glad you did.

Take a trip to San Francisco...

San Francisco is one of the GREATEST cities in the US--it has architecture, restaurants, water, bridges, fun and eclectic neighborhoods, trolly trains and lots of hills. It is an exciting urban atmosphere.

If I were visiting San Francisco today, the one thing I would return home with would be a copy of San Francisco Entertains. This new cookbook published by the Junior Leaue of San Francisco is amazing. While the overall look of the book, including the gorgeous photography of both food and scenes of the city is amazing, it is the recipes that quickly catch your attention.

I took a copy home over the weekend and we tried out the Sweet Curried Mustard Chicken--WOW! My daughter and her husband had just flown back to the US from their honeymoon and were starving since they hadn't eaten since breakfast. Let me just say that there was no chicken left when the meal was finished.

The look of the book is very soft as the text, including the photos was printed on offset paper rather than a coated paper. Therefore the photos don't "pop" quite as much and yet the look is very excuisite. It has a "richness" to it that is difficult to describe.

The recipes are quite varied and provide a nice level of sophistication with a nice west coast feel. If you visit San Francisco, be sure to pick up a copy. If you can't visit anytime soon, you should contact the Junior League there and order a copy--you will be glad that you did.

Searching New Places

During our lifetime most of us venture to new cities for either work, family events or vacation. When you visit a new area for the first time what is the first thing on your mind? Is it the weather? Things to see and do? The food? Perhaps, it is some combination of these questions.

One comment we hear repeatedly is that "when I visit a city I usually like to take home a local cookbook". Why is that? Well, one reason is that food is a HUGE part of our lives, and we all know that food is prepared differently in different regions of the US. When we think of the Gulf Coast, we think of fresh seafood. In Louisiana, it is Cajun. If I am going to the New England area, I am thinking of lobster, chowder, etc.

Now, the simple truth is the capability to recreate these foods is available for us right in our own hometown bookstores, but yet it's our nature to fit in with the culture we live in. That's not to say that we don't enjoy different foods from time to time but when we go to a city or region known for a specialty, we want to try it out. I can't imagine going to Philadelphia and not seeking out a great Philly Cheese Steak. Plus, if I can find a cookbook that teaches me how to make one that good, I want to buy it.

What is the point in all of this? We love food, and we love to know about authentic food. If you are thinking about developing a community cookbook make sure that you include some signature dishes revolving around the local culture, specialties, and ethnicity because that is what your customers will be looking for.

Back in the Swing of Things

If you regularly read this blog, you have noticed that the posts have slacked off. My time crunch has been due to business travel, the Labor Day weekend, and my daughter's wedding this past weekend. (Notice both of my beautiful daughters beaming just before the ceremony.) Indeed, I'm a very proud father.

I was amazed to learn how many details went into a wedding. For example, the food. Food is certainly a big part of the wedding plans, and with us it was no different. In fact, it was compounded by the fact that Molly (the bride) is allergic to gluten and corn; obviously, this presented some unusual challenges. (Molly's gluten free cake topper to the left.)

Interestingly, I read a report today that gluten free products are on the rise and will continue to burgeon over the coming years. Anyone planning on developing a community cookbook might consider adding a gluten free section or at least some gluten free recipes within the book.

Our client Faye Elahi, a registered nutritionist, has a new gluten free cookbook (along with some other special dietary needs recipes) coming out later this fall, titled Ready, Set, Eat and we expect it to be a big hit.
Other hot cookbook trends in general are easy, time saving recipes as well as single subject books. Earlier this year, we released Under the Fig Leaf and A Century of Flavor, which continues to sell well. I have written blogs on some of these titles including Dip Into Something Different from The Melting Pot Restaurants, which is a fondue cookbook that has been our #1 best seller over the last 2 years.

One thing we encourage at FRP is for our clients to study the market ahead of the book development so that they can capture a niche with either price, topic, theme or other unique twist which will capture the consumers attention. Some companies are happy to print books for you regardless of the content; we feel we offer a better value if we can help you think through the sales and marketing on the front end.

Happy Cooking.

Put Some Fun in Your Recipes

The following story is a great illustration of what is fun about community cookbooks. We all have routines; while comfortable they can get boring. Cathy Ropp tells us about how she got out of her routine and had fun doing so. Thanks Cathy.

"I recently had a breakfast to attend on Sunday morning before church. Instead of making one of my standby breakfast recipes, I decided to try something new. In The Junior League of Columbus, Georgia cookbook "Pull up a Chair" I found the perfect recipe. The Overnight Pecan French Toast was not only easy to make but it was also delicious."


Overnight Pecan French Toast

Serves 4

1/2 cup packed brown sugar
1/4 cup (1/2 stick) butter, cut into cubes
2 tablespoons corn syrup
1/2 cup chopped pecans
8 (1-inch-thick) slices French bread
4 eggs
1 1/3 cups milk
1 teaspoon vanilla extract
1/4 teaspoon salt

Combine the brown sugar, butter and corn syrup in a small saucepan and mix well. Cook over medium heat for 3 minutes or until thickened, stirring constantly. Do not overcook. Pour into a greased 9X13-inch baking dish. Sprinkle with pecans. Top with the bread. Whisk the eggs, milk, vanilla and salt in a bowl. Pour evenly over the bread. Chill, covered, for 8 to 10 hours.
Remove from the refrigerator and let stand at room temperature for 30 minutes before baking. Bake at 350 degrees for 35 to 40 minutes or until set. Invert onto a serving platter.


Cathy Ropp

Cathy's story is not unusual; food is such a big part of every occassion. What a great idea to put some fun in your food preparation and selection by using your community cookbook collection to research new and interesting dishes to try--if a recipe comes from a community cookbook you can bet it will be a good one.

Bringing Back Old Favorites Can Bring New Funds

This week, I was out traveling in Florida meeting with good folks who have a need to better their communities or simply have a story to tell and wish to do so through a cookbook publication. The week was filled with questions and answers, and hopefully, excitement about a project that will keep contributing into the future.

An example is the Junior League of the Palm Beaches. This Junior League currently has an active cookbook titled Worth Tasting. Worth Tasting focuses on the unique architecture and historical buildings that exist in the Palm Beach community by focusing on foods that have been served in these homes or buildings for special occasions through the last 100 years.

Little did the League realize in previous years that they were creating assets that could be leveraged in 2011 by creating earlier cookbooks. The League’s original cookbook, Palm Beach Entertains was created 50 years ago and the League is considering reprinting this charming and storied title. In addition to this book, the League published a 2nd title in the 1990’s titled A Slice of Paradise, which has been out of print for some time. The current consideration is to keep at least 2 of these titles active.


This same process is happening in other communities throughout Florida, and it is exciting. We all eat three meals every day—we entertain with food—we conduct business with food—we talk about food. Food is the sustenance of our lives and for many communities the sustenance for sustaining special projects that need funding.

If you are part of an organization or community that loves your culture, your special traditions, and have a need for funds, please consider developing a community cookbook as one source of your income.

More Gameday Recipes: Fried Pickles & Guacamole

If this trend hasn't hit your area, you are missing out! What must have been created from a kitchen mishap, is now a very tasty appetizer - Fried Pickles.

Fried Dill Pickles
Perfect served with ranch salad dressing

1 quart dill pickles
1 3/4 cups all-purpose flour
1/8 teaspoon cayenne pepper
2 teaspoons red pepper
2 teaspoons black pepper
2 teaspoons garlic salt
1/2 teaspoon salt
3 dashes of Tabasco sauce
1 cup beer
Vegetable oil for deep-frying

Drain the pickles and cut into thin or thick slices. Dredge in 1 cup of the flour and set aside. Combine the remaining 3/4 cup flour, the cayenne pepper, red pepper, black pepper, garlic salt and salt in a bowl and mix well. Add the Tabasco sauce and beer and mix well. Preheat the oil to 375 degrees. Dip the dredged pickles into the batter to coat. Deep fry in the hot oil until the pickles begin to float to the surface and are golden brown. Drain on paper towels and serve immediately.

Makes about 2 1/2 dozen





from My Mama Made That - The Junior League of Hampton Roads

Now, what's a party without guacamole? Whip this up and watch it disappear!

Roasted Corn Guacamole

1 cup fresh or frozen corn kernels
1 tablespoon vegetable oil
2 large avocados, chopped
1 large tomato, chopped
1/4 cup chopped cliantro
2 tablespoons finely chopped red onion
1 teaspoon minced jalepeno pepper
1 teaspoon minced garlic
2 tablespoons fresh lime juice
2 tablespoons vegetable oil
1 teaspoon white wine vinegar
1/4 teaspoon cumin
1 -1/2 teaspoons sea salt

Toss the corn kernels with 1 tablespoon vegetable oil in a bowl. Spread on a baking sheet and roast at 450 degrees for 7 to 8 minutes or until golden brown, stirring frequently. Cool to room temperature.

Combine the corn with the avocados, tomato, cilantro, onion, jalapeno pepper and garlice in a bowl and mix well. Stir in the lime juice, 2 tablespoons vegetable oil, vinegar, cumin and sea salt. Chill, covered, for up to 6 hours. Serve with tortilla chips.

Serves 12







from Notably Nashville - The Junior League of Nashville, Inc.

Another Football Favorite Recipe...

You have to try this recipe for yourself. You will see that there are two versions--one is the original recipe that first appeared in The Gasparilla Cookbook and was featured in Recipes Worth Sharing. The second is the "New and Improved" ham-wich that appears in Capture the Coast. Both options are, without a doubt, the most wonderful combination of flavors ever to touch your lips! Further giving them credit, both are super easy. You probably have the ingredients in your kitchen right now. Tasting is believing!

Ham-Wiches

1/3 cup butter, melted

2 tablespoons prepared mustard

1 small chopped onion

1 tablespoon poppy seeds

6 hamburger buns

6 slices ham

6 slices Swiss or American cheese

Combine butter, mustard, onion, and poppy seeds. Spread on inside of hamburger buns. Place 1 slice ham and 1 slice cheese on each bun. Spread sauce on top of buns. Heat in oven on cookie sheet 15 minutes at 350 degrees.

TIP: This recipe freezes well. Simply assemble the sandwiches, top with sauce and freeze!

from The Gasparilla Cookbook and Recipes Worth Sharing

Ham-wich (new)

3 tablespoons butter, melted

2 teaspoons mustard

2 teaspoons poppy seeds

1/3 cup chopped onion

Dash of Worcestershire sauce

1 (16-ounce) package frozen dinner rolls

1/3 pound shaved ham

2/3 cup shredded Swiss cheese

Preheat the oven to 350 degrees. Mix the butter, mustard, poppy seeds onion and Worcestershire sauce in a bowl. Remove the rolls in one piece from the foil pan and cut into halves horizontally. Replace the bottom half in the foil pan and spread evenly with the poppy seed mixture. Layer the ham and cheese over the bottom half of the rolls. Replace the top half of the rolls cut side down over the cheese. Cut into individual servings. Bake for 20 to 25 minutes or until light brown. The rolls may be frozen before baking.

Yield: 16 servings

from Capture the Coast

Are You Ready For Some Football?

With the start of both college and professional football upon us, I'm ready to plop on the couch and cheer on my favorite teams with some delicious eats! There are certain foods that just go hand-in-hand with football, and I'd like to pay homage to a few of my favorite recipes over the next few posts. Today's recipe: Chili--I don't use the beans in my chili as original chili didn't call for beans. Beans were added as filler to make the food go further. However, I left them in this recipe because some people like them--I am "old school" and prefer to have real food rather then just filler.

Route 66 Truck Stop Chili

from Famous Dave's Backroads & Sidestreets

Don't let this recipe's hefty ingredient list scare you away, it is worth every single dash of seasoning. The author, Dave Anderson, knows chili like no one's business!

3 lbs (80/20) coarse ground beef

2 teaspoons Famous Dave's Steak seasoning

1/4 cup plus 1 tablespoon chili powder

1 teaspoon coarse ground black pepper

4 teaspoons ground cumin

2 teaspoons Maggi seasoning

1 tablespoon basil

1 teaspoon garlic powder

1 cup chopped celery

1 cup chopped onion

1 cup chopped green bell pepper

1 large jalepeno, finely chopped

2 (16-ounce) cans hot chili beans

1 (22-ounce) can tomato juice

1 (15-ounce) can diced tomatoes

1 (15-ounce) can tomato puree

1 (10-ounce) can beef broth

3 tablespoons Famous Dave's BBQ sauce

2 tablespoons Kahlua

2 tablespoons Worcestershire sauce

Combine ground beef, steak seasoning, chili powder, black pepper, cumin, Maggi, basil and garlic powder in a stockpot and mix well. Cook until the ground beef begins to turn a crusty brown, stirring frequently. Add celery, onion, green pepper and jalepeno. Cook until the vegetables are tender, stirring frequently. Add undrained chili beans, tomato juice, undrained tomatoes, tomato puree, broth, BBQ sauce, Kahlua and Worcestershire sauce and mix well. Simmer until the desired consistency, stirring occasionally. Ladle into chili bowls. Serve with shredded Cheddar cheese, minced onion, corn bread and/or crackers.

Yield: 6 to 8 servings

An Idea for Non-Profits

In the current economy non-profit organizations across the US are hurting for revenue. The US has a 9% (I am probably being generous here) unemployment rate and it is not unusual for those currently employed to have taken a pay cut or freeze within the last few years. Just today, there was an article on the internet regarding call centers in India now moving back to the US due to the fact that any job, regardless of level of pay, was in demand.

What does this mean for non-profits? It means that the demands for their services are increasing while giving to non-profits (income) is going down. In this dilemma, I see a golden opportunity for both the non-profits and for companies managing their ever-shrinking marketing dollars while seeing less donation dollars roll in.

If I were an Executive Director or President of a Non-Profit Board, I would begin to look for a company who would like to enhance their brand and approach them about developing a cookbook and donating the profit dollars to my non-profit. This process worked backwards for the Susan G. Komen Foundation because Calico Corners decided to create a cookbook and sell it in their stores and donate the profits to a non-profit funding breast cancer research. After they had raised their first $100,000, the Komen Foundation became the recipient of the funds.

Think about this idea—cookbooks are one item in our society that are selling better (up over 9%) than in the previous year. Companies are looking to get their brands identified and what better vehicle than one consumers are buying anyway and that can benefit a need in society. It allows a company to support the non-profit by using marketing dollars that result in creating revenue rather than just giving profits away off of the top.

Recently, Kroger developed a cookbook by conducting a recipe contest among employees and then sold the book back to their employees and used all of the profits to fund the employee assistance fund. Kroger is a smart company—they created a product that their own employees could have fun with, feel a part of, and yet rather than pocket the profits they gave it back to the employees own assistance fund.

What ideas do you have that create a win/win for companies and needy non-profits?