Navigating the waters of distribution

One of the most frequently asked questions we hear is, “What are you going to do to sell my book?” The answer is always the same, “If you are looking for anyone other than yourself to sell your book, then you shouldn’t publish.” In fact, FRP does offer a distribution service into chain and gift stores, but those entities only order based on demand. Demand is generated through marketing efforts put forth by you. No one is going to care more about your book than you do.

The two biggest reasons that authors self-publish are to retain control and to maximize profits. One of our most successful publishers has several “trade published” books on the market, but she has told us repeatedly that the titles she self-publishes are the most profitable. Here is an article we published on working with distributors—I hope if clarifies some questions you might have on how books are sold.



Navigating the waters of distribution

The Enduring Cookbook

When I began writing my own blog, one thought occurred to me that is a bit bothersome. Would my blog simply be perceived as a “sales” gimmick? That was certainly not the motivation or the objective, but yet, it is a self-serving mechanism since I am in the custom publishing industry.

The following article that appeared in the Chicago Tribune is one I particularly want to share because it espouses many of my sentiments, but the message comes from experts outside of FRP, Inc. I hope you enjoy it as much as I did.

Cookbooks: Ever popular

While all of the recent press about the Gulf Coast has been about the oil spill (and I agree that this is one of the worst tragedies of my lifetime), it is nice to think about something positive in the Gulf. The Henderson Park Inn just released Exceptional Tastes—Tales and Recipes

If you have ever visited the Emerald Coast—Orange Beach, AL east to St. George Island—and especially the Destin area, you have experienced first-hand natural beauty that is indescribable. Robin and I first vacationed in Destin during the summer of 1987. We flew into Pensacola and stayed one night with my Aunt Sissy in Pensacola Beach before driving east to meet up with neighbors on Holiday Isle in Destin.

The breathtaking view when we saw the sugar white beaches and emerald green waters for the first time remains vividly in my mind. While we didn’t particularly care for the condo we rented on our first trip, we did find a jewel of a place farther east called Hidden Dunes. We have been back to stay at Hidden Dunes every year since 1987 and still love it just as much today as we did then.

There is so much to see and do in the area as is evidenced by the fact that in all of the years vacationing in the area I had never visited Henderson Park Inn until last October when my friend Tim Creehan had re-opened his Beachwalk Café at the Henderson Park Inn. My family and I enjoyed a great meal and wonderful service, but moreover, loved the quaintness of the Inn itself. Tim and I began to discuss a book and before you know it, we had a meeting set up with Shannon Howell, the Manager of the property.

The objective of the Inn was to preserve the history of the building along with showcasing the great food at the Café. Shannon realized that this book would be a great branding tool for the Inn while serving the need of offering a high quality souvenir to guests of the Inn and the Restaurant. This beautiful volume captures the “essence” of the gulf coast through photographs and stories of the area along with the photos of the fresh seafood. The book is broken up into chapters such as "Breakfast on the Beach", "Beachside Picnics", "Sunset Toasts", "Starlit Dinners" and "Sweet Evenings".

Every recipe and food photo is mouthwatering and the scenic photos simply make you want to visit. Never do Robin and I feel that we eat as well as we do along the Gulf—while The Beachwalk Café was already one of our favorites in its former location, we now have it on our list at the Henderson Park Inn.

For everyone in Alabama, Tennessee, Mississippi, Georgia and Louisiana who already vacation along the Emerald Coast this is a must have for your shelves and will make you yearn for a “beautiful gulf break” regularly. If you’ve never visited the area you should pick up a copy to serve as motivation for visiting paradise.

Award Winning Excellenc Attained

Yesterday I featured Stephanie Savors the Moment as a blog post. To share a bit more about the history of this great title here is a bit of background.

In 2000, FRP had the privilege of publishing Savor the Moment by the Junior League of Boca Raton.  This League had been discussing the publication for at least 5 years prior to the actual publication.  They knew what they wanted but pulling if off would take hard work and real leadership.

To the forefront stepped Cindy Krebsbach.  Cindy was a dynamo who does not know the meaning of "can't".  This group of women decided early on that they wanted to create an award winning book and they kept that vision in front of them with every decision they made along the way.  I am happy to say that the book did win an array of awards as is chronicled in the articles you will read later.  Savor the Moment is the first self-published book to win a James Beard Foundation Award.

After 10 years of continuous print sales, the book remans a top seller in the community of Boca Raton, FL.  I hope you enjoy the memories the individuals who worked to develop Savor the Moment have to share.

Fourth of July Memories - Celebrate with Homemade Ice Cream

One of my most favorite holidays is the 4th of July. Being a historian by education, I was a student of the birth and development of the USA. The 4th will always be special to me because of the principles our nation was founded on and for the vision of the founders. It is also special for the memories of growing up in KY—two of my favorite Uncles and their families returned home to visit over the 4th of July each year. It was always a time for catching up with my cousins and celebrating the holiday as a family. As our family and friends gathered to celebrate the Independence Holiday, memories were made while “cranking” the ice cream freezer and eating the cool, refreshing taste of good ole homemade ice cream. On a hot summer day, nothing beats finishing a meal with some homemade ice cream.

In 1963, the original Favorite Recipes Press got its start by publishing a series of cookbooks titled the Favorite Recipes of Home Economics Teachers. The original series, recently reproduced for QVC, consisted of Casseroles, Meats, Salads, Vegetables and Desserts. Each book contained over 2,000 recipes and each was submitted by certified Home Economics teachers from across the USA. What better reference to find a true “made in the USA” recipe than these books. They were a great hit on QVC when promoted early this year and thousands of copies of each were sold.

While there are a ton of choices to pick from, I chose Ruth Stovall’s Homemade Peach Ice Cream from the Desserts title. Ruth was the head of the Alabama Home Economics Association and a long time friend of FRP. Ruth passed away last year but her contributions to society through the teaching and training of Alabama youth for years will always be remembered.

While Ruth featured peaches, she was quick to point out that strawberries or bananas could easily be substituted. This recipe doesn’t call for raw eggs and that is one of the reasons, along with its yummy taste, that I like it so well.

Homemade Peach Ice Cream

1 quart milk + 1 cup (or more depending on the amount of fruit to be used)

1 can sweetened condensed milk

1 small can evaporated milk

1 pt. whipping cream

1 c. sugar

3 smashed peaches (fresh) or strawberries mixed with ¾ c. sugar and juice of 1 lemon

Combine first 6 ingredients and freeze to a mush in an electric or hand-turned freezer. Add peaches (or other fruit) mixture and freeze hard. Remove dasher and pack with ice and salt until ready to serve.

Note:  Keeps well in deep freeze without getting icy. Whether you hand crank, electric crank or use one of the new inside kitchen ice cream freezers, this dessert will be a hit and the tip on freezing later without becoming icy will be irrelevant.

What's your favorite homemade ice cream recipe?

The Wright Stuff

Occasionally in life one meets an individual made up of “all the right stuff”. In the case of Patty Wright Gomez, the phrase is particularly apropos. The FRP Marketing Department had hired an individual named Avril Marshall from Memphis to assist us in the Nashville office.  Avril became engaged to a longtime friend from Memphis who was living in Naples, FL.  Her fiancé, Marshall Duncan, and his mom were friends with Patty Gomez and when Marshall mentioned Avril’s new job, Patty wanted to speak with us.

For several years Patty and her sister had talked of writing a cookbook and Patty actually did write a small cookbook on 3 x 5 recipe cards but her recipe collection was far larger than the original put together in 1951.

"My love for cooking only grew as my own family did; and my passion for reading cookbooks, collecting recipes, and sharing food with friends and family morphed into this book:  All The Wright Stuff-From Everyday to Gourmet."

Patty had little knowledge of the publishing industry and all of the work necessary to get a book published.  However, she did have some great friends and family like Rebecca Burnett-Grubb and Brenda Miller to support her along the way.  Patty’s step-granddaughter, Heather Dockweiller, got in on the act as well.

I flew down to meet with Patty and quickly realized that her collection of recipes was far greater than most.

"My love for cooking developed when I was so young and small, I stood on a stool and learned to make cornbread, under my grandmother's watchful eye.  From that time forward, I was in the kitchen as much as I was allowed."

Her collection included everything from everyday recipes to gourmet dishes.  We began to work on a format and came to the conclusion that the thickness of the book would require a very sturdy binding—we used a semi-concealed wire-o binding which allowed the binder board on the back cover to reinforce this book.

As the deadline drew to a close for Patty’s final manuscript to come in to FRP, Patty and her husband Jack, along with Rebecca Burnett Grubb, flew into Nashville to meet with our team and finalize the design.  During that meeting, Steve Newman, FRP Art Director, took a photograph back to his office and designed a quick wrap cover which featured Patty and a great pop-over roll recipe. Jack loved it and the book quickly moved forward to completion as a 448-page finished book.

Since 1982 when I started up the current FRP business model I have never “marked” so many recipes to try from one title—this is a "simple food"  lovers dream.  Patty tells me that the book has been a local hit in Naples where she and Jack spend their winters as well as in The Highlands, NC where they spend their summers.

Patty is a prime example of how an individual with spirit, entrepreneurship, and commitment can not only develop a great cookbook but also market and sell it—she printed 7,500 copies and I predict will need a re-order sometime early in 2011. Patty Gomez is clearly made of “The Wright Stuff”.

A One Woman Show

It takes a lot to put together a cookbook.  At FRP, we hold an annual seminar called Cookbook University where we train our Publisher’s on both the development and marketing of a cookbook. The event is widely attended, and one thing we have learned over the years is that some attendees get overwhelmed with what it takes to be successful.

Over the next few weeks, I will be posting articles on single author individuals who had a story to tell with their recipes, cooking and entertaining ideas and yet didn’t have a huge organization behind them to conduct the sales and marketing efforts. You will read about Betty Sims, Patty Gomez, Debbye Dabs, Holly Clegg, and others. Today’s story, however, is unique because it centers on new technology and a young college graduate with a dream.

Julie Hoffman graduated from Auburn University after just 3 ½ years rather than the traditional 4 (or for most today 5) years.  With a full semester as a freebie and with no full time job in place Julie decided to write a cookbook.  Having learned to cook at a young age and also having always loved cooking she had been amazed by how few of her college friends knew how to cook and plan meals.  She had watched them “blow” their allowance for food well ahead of month’s end due to improper budgeting and planning. 

Julie simply decided to do something about it.  She wrote a manuscript titled College Cooking with Julie—having very little money to develop the book, she relied on a free lance photographer and designer to get the book ready to be printed.  That is about the time that I met Julie. 

She had just accepted a job in Brentwood, TN and wanted to get the book into print.  I met with her and quickly figured out that while she was close having it complete, the book still needed just a bit of editorial work.  Since Julie was on a “shoe string” budget she convinced her mom, Lorri, to do the editing.  Lorri and I quickly became phone friends and I led her through a 101 course on how to re-write the recipes into a consistent style.  She did a GREAT job and turned the manuscript back over to us a few short weeks later.  We then indexed the book, fixed a few of the files and dealt with the original designer to “release some of the high resolution images.” That is another story in and of itself.

 

Remember that Julie is a recent college graduate with a new full time job. She had little spare time to develop a marketing and sales plan for 5,000—10,000 copies. With the new digital technology however we were able to print 300 copies inexpensively for her to get started. Since the original printing we have been back to press a couple of additional times for small print runs. Julie has appeared twice on Talk of the Town in Nashville, TN and is a “star” in Auburn, AL, home of her alma mater.

While Julie hasn’t turned a profit on her book yet she has created an asset for herself that she will ultimately profit from and be able to sell for years to come. She may feel the need to update the book from time to time but we all know that young people will go off to college untrained in cooking skills, meal planning, budgets or money management. Thanks Julie for showing us that one person can make a difference to the entire community of college students.

The Development of a Community Cookbook

We have been discussing the merits of community cookbooks and how they create partnerships within the community as well as how they benefit the community as a whole. These books are being developed and sold across our great nation. I thought it might be interesting to discuss how one of these masterpieces comes together.

One thing I know for sure is that the process of developing a classic community cookbook involves a great deal more than just collecting a few good recipes. Although having quality recipes is important a great deal of additional content is needed and is important if one is to have a truly remarkable cookbook. Who better than one who has recently been heavily involved in the process to share her experience. I asked my good friend, Lori Sullivan, to share her thoughts on the experience that she had with Rochelle Darmon, fellow co-chair for JL of Greater Ft Lauderdale. 

In their professional lives these ladies are both involved in other non-profit organizations; Lori with Girl Scouts of the USA, and Rochelle with March of Dimes. Here is what they have to say.

 Paradise isn't truly a destination. You can't find it on a map or use credit card miles to get there.  After two years of concept, development, design and marketing - I can say with absolute certainty that paradise is a cookbook you adore and a group of women you love.

It began in February of 2007. In truth, I was in the throes of a postpartum realignment and ready to step back from the Junior League but a little voice in my head (and a much louder voice from my dear friend, Rochelle) said “Come on, let’s go!”

So, away we went! Rochelle and I spent five months of that year getting ready and getting to FRP’s “Cookbook U” in Nashville. Then in July, we met them; the 16 wonderful women of unparalleled talent and dedication who would take it all on with us and have a cookbook to show for it in just 18 short months. They all showed up at Rochelle’s house for brunch…and mimosas.

Having never met before, miraculously (magically!) we selected a title that first day, Paradise Served.  The title was designed to give a nod to the beautiful place we call home and the recipes to be eventually served from our book.  The title was also intended to be a celebration of our League’s rich history of service, advocacy and community activism.

We spent just four months on assembling an eclectic group of just over 500 recipes, as well as a volunteer team of 90 Leaguers to “alpha” test and photograph each of them.  Just after the holidays, in January 2008, 500 recipes were quickly tested a second and a third time (that phase exclusively completed by our committee) and after a process of elimination, we selected the top 244 recipes found in our book today.  At the same time, our spectacular South Florida winter set the backdrop for the cover photo shoot.

The 18 of us meet weekly (sometimes nightly, over take-out food) to make the March 15 deadline for our manuscript to travel to our friends at FRP.  Amazingly after all of that, a caravan of mini-vans and perfectly hysterical women drove to the main FedEx office to watch “our baby” leave us.

We cried that day in March. We cried the day our first mock-up arrived in May. We cried about chapter openers and Pantone colors. It was a long (soggy) summer; but we kept the traditions of monthly brunch committee meetings and kept each other sane. We drove pre-sales and gathered together in the driveway in November when the palettes were delivered to a top-secret location. We got dressed up and produced a first class launch for our cookbook in true Fort Lauderdale fashion. The night of November 14, Paradise Served premiered to a packed house and rave reviews.

Now each of us can serve as an official tour guide for the popular local attraction called “how to make a cookbook.” We all look back with great admiration and amazement. Better yet, we can thumb through the pages of our totally unique offering to the culinary world; born of collaboration and a lot of love. Our tour is an honest narrative. Sometimes the road to paradise can be dark and scary; and bumpy because the path is uncharted.  For our committee though, we found our path to paradise, and I don’t think we would have had it any other way.

Thanks Lori and Rochelle for sharing your story and truly expressing how gratifying this work is. Remember these ladies have created an asset for their organization and community that can benefit both for many years to come.

Smoking the Ribs

On Sunday morning I played tennis and was a bit late at getting the ribs started. I first had to wipe off the "sludge" and rub the ribs with Wildtree Herbs rib rub. (Check this company out.  Their products are superior.)  Next, I placed the ribs over indirect heat.  Mound the charcoal (around 15 pieces), and cover in hickory chips which have been soaked over night. The ribs were smoked for 2 1/2 hours and about every 45 minutes I added a few fresh briquettes and more wood chips.

When finished, I then took the ribs off, and wrapped individually in tin foil and put back on indirect heat for another 2 hours. I actually ran into a bit of a problem during this process because a thunderstorm popped up and it started raining. I  had to stand outside with an umbrella to keep the grills dry. Eventually I had to move each one to the front porch to finish the process.  Nothing was going to stop me now!

After the 2 hours in foil, I "amped up" the fire in the grill and placed the ribs, uncovered, over the heat and  began to coat with sauce.  Half were cooked with regular BBQ sauce and the others in a South Carolina inspired mustard based sauce - the favorite among our guests.

This part of the cooking only takes a short time as you are finishing off the ribs before serving.  Robin had also brined some corn on the cobb for 30 minutes and then I cooked it on the grill for 10-12 minutes--absolutely the best way to cook corn on the cobb.

The meal was complimented with Robin's homemade potato salad, Emily's garden salad and homemade vinaigrette, corn, and plenty of beverages.  This process, while time consuming, is definitely worth it. 

While I would love to take credit, I learned these techniques from barbecue expert Famous Dave Anderson.  If you love barbecue and down-home roadhouse cuisine, this cookbook is a must-have.  Just peruse the pages and your mouth will water!

The Classic Smoked Ribs

Thought I would let you know that the "rib" process has started as I sit here and listen to Conway Twitty sing Linda on My Mind--WOW--what a great country great he was. "Hello Darlin--nice to see you"

Back to the ribs; just cut 3 slabs of baby backs into secitons of 2 bones each and am marinating with Italian Salad Dressing for 3-4 hours. After that I will coat with salt and pepper, light brown sugar and onion flakes. Then I will wrap with Glad Wrap and let stand overnight. Tomorrow I will clean off the sludge and add rub before smoking for 6 hours over indirect heat, with hickory chips over the charcoal. (Oh, hickory chips are already soaking in water tonight so that they smoke rather than flame tomorrow).

Will talk tomorrow about the smoking process--all of this compliment so of Famous Dave's BBQ cookbook Back Roads and Side Streets--I've changed a few things about the recipes-rub and sauce--but not the technique. FOOL PROOF!

Helping Families Taste the Best of Life

The Junior League of Tampa adopted this tag line for their Culinary Collection in 2009. This is an accurate depiction of the series. As they complete the collection with Capture the Coast, families within the Tampa area will have benefited by over $300,000 in profits raised by the League, which they will invest back into great community causes.

Capture the Coast - Available September 2010

Laurie Ann Burton, my good friend, led the charge in creating Capture the Coast. This fourth and final book in the Culinary Collection focuses on the regional and ethnic diversity of Tampa. Laurie Ann, like several of her predecessors, is a full-time professional and this undertaking was stacked on top of her “real” job. I truly believe that community cookbooks are so tremendous because of the dedicated individuals who create them.

Since this book will not be released until September, I will hold off sharing too much detail. I will say however, that while the format is the same as the other three, the overall feel will be unique and a great “finishing touch” for the series. Kristie Salzer and Rob Adamo again provided the food styling and photography while Laurie Ann and her committee assisted. I think you will enjoy the musical slide show of their photograph shoot days captured on film.

During the 2010-11 League year, The Junior League of Tampa will fund and staff eleven community projects and provide additional funding to non-profit organizations through their enabling grants. A few of the projects, which highlight their focus, are Love Bundles, Children’s Literacy and Food 4 Kids. In partnership with the Hillsborough County Sheriff’s Department Child Protection Investigation Division, their Love Bundles project provides children removed from their homes by the Sheriff’s office with special backpacks containing essential developmental items and basic necessities. Children’s Literacy provides volunteers to read aloud to kindergarten students in Title 1 schools, giving children of low-income families age-appropriate books to take home, and providing the children and teachers with other classroom aides to enhance their love of reading. Food 4 Kids, a partnership with America’s Second Harvest of Tampa Bay, provides children enrolled in the Kids’ Café program at Wilbert Davis/Belmont Heights Boys and Girls Club with a bag of food that is nutritionally adequate for the children to eat over the weekend and holidays when the meals they typical receive at school and at the club aren’t available.

Indeed, I have been fortunate to meet so many talented, creative and fabulously committed volunteers. In fact, there are literally hundreds of names that could and should appear for credit in this series of blogs. Not only did each committee have a great leader, but the leaders also had terrific teams of people supporting them. Each book had copyrighters, editors, proofers, and testers. Each book developed a “launch” and had volunteers creating events and marketing efforts. Each book ran its own PR and media campaign. No one person was responsible—this was truly a League effort.

The Junior League of Tampa is an inspiration to me for their dedication and commitment to finishing a job started. Imagine how proud I was of the League in 2008 when The Junior League of Tampa won the coveted FRP Junior League Cookbook Award at the AJLI conference. This award recognizes the Junior League that creates and implements the best and most creative sales and marketing campaign for a community cookbook in the US. The winner receives a framed cover of their cookbook to display in their headquarters, and a $5,000 cash prize. Congratulations, ladies, on a job well done!

The Series Continues... There's Never a Dull Holiday With Savor the Seasons

In 2005, Taylour Shimkus flew into Nashville to discuss and investigate responsibilities for  leading the third cookbook in The Junior League of Tampa Culinary Collection. Taylour exhibited a strong "can do" personality and expressed definite ideas for this title.  Her top goal in this initial meeting with the FRP team was to get a better feel for the commitment that would be required of a volunteer with a full time career. Upon some thoughtful reflection following the meeting Taylour agreed to the task and was placed in the leadership role for this book. Little did she realize that one unplanned event during her tenure of the development was her first pregnancy. "Oh well, just one more thing to keep me on track" Taylour said.

I do not really know if the holiday theme was Taylour’s, or the committee's, but it turned out to be a great addition to the collection. The overall body of work in this collection would now consist of party planning, fresh everyday favorites, and now new holiday recipes and menus.  The collection was certainly rounding into great form.

As with the previous titles, the format remained the same. The color pallet was a peachy shade with some slightly darker orange tones. The League continued to promote its good community projects on page 8 by listing all of the worthy projects they had supported and to tell the buyers how the books give back to the community.

Kristie Salzer and Rob Adamo again teamed up for the photographs. Generous sustainers and active members of the League donated to underwrite the cost of the outstanding photography.  Savor the Seasons features menus and recipes for New Years, Valentines, Easter, 4^th of July, Halloween, Thanksgiving and Christmas or Hanukah. 

The December holiday section is perhaps one of the more unique of the series as the committee decided to draw on the Spanish influence in Tampa and focus on tapas—delicious little Spanish dishes. These delicious treats allow one the freedom to build an entire meal around multiple choices of small dishes packed with big flavor.

Since I am a holiday lover, this particular title has great appeal—I particularly enjoy the photos of this book just to pick up some decorating ideas for celebrations. Of course, I should clarify that my wife likes this aspect of the book as she is the creative one in our family.  With over 100 recipes, great photographs and menus, this is a “must have” cookbook.

One last thought, the committee added a great touch on pages 120-121 by drawing attention to how the League supports their community each season.  They've highlighted projects they participate or fund throughout the year. This was a super creative touch following the recipes.  Not surprisingly, the launch party of this title, held in a sustaining members' newly renovated home,  was spectacular.

How Do You Follow Perfection?

Terrie Dodson was chosen to lead the second title in The Junior League of Tampa Culinary Collection. Since the first book had established the format and design this should be a “piece of cake”, right?  Think again. Following the blockbuster and wildly successful Life of the Party just two years later proved to be a big challenge. The good news is that Terrie (and her committee) was up to the task.

This committee was more eclectic in nature than the original Life of the Party team and this presented some decision-making challenges. I remember flying into Tampa on several occasions to meet with this group to serve as a “mediator” of sorts. I don’t mean to say that they didn’t get along, there were simply creative differences that, when all worked out, contrbuted to producing spectacular cookbook as well.

One of the great things about the Culinary Collection is that it has over 400 total recipes, menus and recipes for parties, everyday fare, all holidays and regional favorites of the Tampa area. Everyday Feasts was the title chosen for book two and the idea was to share a collection of recipes that were general enough in nature to work for families, both large and small, every day of the year. They chose a pleasing green accent color and the “pineapple” as the icon for their book.

Each book in the series contains approximately 100 recipes; however the task for great recipes to choose from got tougher with each title beginning with Everyday Feasts because most League members felt they had submitted their BEST recipe for Life of the Party. This proved not to be true as each title is chock full of great dishes.  Again, Kristie Salzar worked with the committee to oversee the food styling and they used the same photographer, Rob Adamo, for a consistent food look.

Another key success ingredient that has been a result of the Culinary Collection is the development of the League leadership through training of their volunteer members. In fact, several chairs of the actual new development or the marketing chair on in between years has moved to a leadership position within the League including several League Presidents.  The League commits 40 members each year to its marketing efforts in addition to an additional 8-10 during new title development years. You see, they treat this as any other special event and it pays off in funds developed and used to improve their community.

Friendships and Cookbooks

As The Life of The Party was blossoming, so did my friendship with Danielle and Kristie. Interestingly, my youngest daughter, Emily, chose to attend The University of Tampa; since she was only 17 throughout her first year, I recruited Danielle and Kristie to be surrogate “Aunts” during her college career. Moreover, there was at least one occasion where I had to call on Aunt Danielle to accompany Emily to a doctor visit. Along the way, Emily even helped her Aunts out by babysitting occasionally.

While this story is about the League and its community, the point I am making is that these community cookbooks are responsible for so many relationships, partnerships, and good. For example, through these books the League recruits retail storeowners to support their fund raising efforts by carrying the books. These books serve as a billboard for the Junior League in their support of improving the lives of children in the foster care system, providing educational programs that promote literacy, and offer cultural enrichment and increasing access to basic needs services for disadvantaged children. Through the Junior League of Tampa Culinary Collection over $300,000 have been invested back into the community.

The theme of The Life of the Party is entertaining. It is unique in that it allows the host to be an integral part of the social affair, rather than spending all of their time in the kitchen. The book contains 100 party recipes as well as party menus, color photographs, and tips for party planning. Kristie Salzar was instrumental in the entire series in the food styling for the food photography. Plus, she has submitted many “yummy” recipes to the collection. The League recently honored Kristie for her work over on The Culinary Collection.

While each committee had different challenges, the cookbook committee had some BIG assignments to tackle. Since we were publishing a series, the decisions on this first title affected all others down the line. For example, a mast for the title was created that would have to work well imposed over future cover shots. A design and format was chosen that would be utilized for the other books, and yet needed some elements that would be unique to each. I am so proud of the effort and teamwork that this first committee exhibited to create a legacy for the Junior League of Tampa.

The next post will focus on Everyday Feasts as well as developing the potential of women and training of volunteers through the cookbook efforts.

The Success of a Savory Place

One of the regular features of this blog will be "in their own words" stories from publishers on how their cookbook has affected their orgaization, community, or espirit de corps. If you have a story to tell I would love to read it and share with our followers.

This article was submitted by Katey Breen, Executive Director of Micah's Place, a shelter for battered women in Amelia Island, FL.

"As a domestic violence center, Micah’s Place is not always able to easily engage the community or our donors and volunteers. Our location and work is confidential and therefore supporters can’t see for themselves the work that we do. Our new cookbook published by FRP gave us a presence in the community, offered an opportunity for volunteers to work on a successful project, spotlighted our beautiful Amelia Island and, most importantly, spread awareness of our mission. A cookbook is an effective tool for organizations which might not have a location accessible by the public or whose work isn’t easily defined by the general community. Although these aspects are invaluable, one important and original goal has been met, that of generating much needed revenue for the victims of domestic violence and their children. Purchasers can feel good about their contribution to a worthy cause."

If you are interested in learning more about this great cause related community cookbook simply click on the link below. Thanks for sharing your story Katey.

http://www.asavoryplace.com/