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.