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.

A Cookbook For Those With Food Allergies

I am so excited to announce that a new cookbook is in the works to fill a need within the community of people who have some very special dietary needs. While I was aware that some small number of individuals had food allergies to things like peanuts and shellfish, it was not a topic that was really on my radar.

That changed when my daughter’s migraine headaches in high school were linked to food allergies for wheat and corn. She had been suffering to the point of having to be hospitalized with migraines, and we were having every neurological test known to medical science run to figure out the cause. Out of the blue, an acquaintance of my wife’s asked if we had ever tested Molly for food allergies—WOW—what a revelation.

Since she eliminated gluten and corn from her diet, the headaches have vanished. Needless to say, people with special dietary needs jumped to the forefront of my thinking. I share all of this with you because as I read about this subject I am discovering that people affected by ADD, Hyperactivity Disorder and Autism Spectrum along with Celiac Disease and gluten sensitivity can all be affected positively with a change in diet.

Faye Elahi, M.S., M. A. holds Masters Degrees in Nutrition, Child Psychology and Mass Communications. Her Nutrition Practice in the north Dallas area has been well known since 1989 and her work has been documented and published by such organizations as ADA.

Her new cookbook, Ready, Set, Eat is based on 20 years of observation and data collection. She addresses what we need to know about the Western diet, toxins that surround us, and their combined effects on health. She offers step-by-step techniques that have helped her clients manage challenging diets free of gluten, casein, lactose, yeast and food allergens with tips on how to feed a picky eater. With everyday recipes covering breads to ice cream, you're sure to find just what you're looking for. Recipes include brownies, flaky buttermilk biscuits, chicken potato salad, and lasagna - all free of food allergens. The book has an easy to follow format which puts together a 4-week menu with full-color photos which should be motivation to anyone to try the Nutrition Foundation Program.

Look for this new book Ready, Set, Eat on book store shelves later in the fall—or reserve a copy through Faye’s website—www.specialneedsnutrition.com