March 2010

WHAT A DIFFERENCE FRP COOKBOOK UNIVERSITY CAN MAKE   Deciding to self-publish a cookbook is a big decision and a huge undertaking. FRP provides lots of services to help guide publishers through the process, and one of our most valuable tools is FRP Cookbook University, a two-day seminar packed with information and the opportunity to network with other self-publishers. Shannon Gwynn, cookbook chairman for Kerr-Vance Academy and co-chairman Lynn Foster attended FRP Cookbook University last year, and neither can stop talking about how valuable the experience was for them as they embarked on the creation of their cookbook, Five Forks.  (Kerr-Vance Academy is an independent, non-sectarian, co-educational college preparatory day school located in Henderson, North Carolina.) FRP recently conducted a Q & A with Shannon Gwynn. Hear what Shannon has to say about FRP Cookbook University and their overall self-publishing experience by clicking here.   For more information on Five Forks, or to purchase a copy (retail price $26.95), visit their website by click here.

FRP COOKBOOK UNIVERSITY REGISTRATION IS NOW OPEN! Visit our website, www.frpbooks.com and click on the FRP Cookbook University ad to get all the details and make your reservation for this valuable event. We want you to join us Thursday, May 6, and Friday, May 7, at the Sheraton Music City Hotel in Nashville, Tennessee, to learn about all the aspects of self-publishing a cookbook. Get the information you need to publish a marketable book and to plan a successful marketing and sales program to support your goals. Registration deadline is April 9, 2010. Cookbooks come aLive at FRP Cookbook University! If you are a graduate of FRP Cookbook University, you will most likely agree that cookbooks do “come to life” during the two day event. Each attendee is so excited to share their cookbook’s story. The creative juices flow, ideas are shared and many new friends are made. But this year, CookbooksLive! will be filming on location during FRP CU. CookbooksLive! is the only cookbook show on the web! Food Columnist and Professor of Marketing and Hospitality Management, Stephen Fries, shares his passion for cookbooks. Each week a different cookbook is brought to life. Check out CookbooksLive! at www.cookbookslive.com. Interview segments with CookbooksLive! are limited to those attending the Internet Marketing 201 Master-Level Class during FRP Cookbook University, so be sure to sign up today to secure your interview slot. Stephen will be joining the Internet Marketing 201 Master-Level Class to share with us all of the different uses for the interviews and how to capitalize many the many marketing opportunities available on the web.   **Remember, interview segments are limited so be sure to sign up early and bring your cookbook to life on CookbooksLive! (Registration info for FRP Cookbook University is listed above.)   Deadline Extended to be a part of More Recipes Worth Sharing Don't miss an opportunity to be a part of FRP Publishing’s newest cookbook, More Recipes Worth Sharing! FRP Publishing is once again looking into the heart of America’s kitchens through community cookbooks and we need more recipes!! More Recipes Worth Sharing will include a broad selection of recipes and we want your favorite recipes from your favorite community cookbooks. Contact Sheila Thomas at sthomas@frpbooks.com with any questions and for information on how to submit your favorite recipes. Deadline for submitting recipes has been extended to March 31, 2010. MyFRP—Are You Signed Up? Valuable information is waiting for you on MyFRP. Publishers with a signed FRP contract simply need click 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.

From Anne Pritchard - Sales Representative, The Cookbook Marketplace One of my new favorite dishes is the Feta Black Bean Dip out of A Thyme to Celebrate from the Junior League of Tallahassee. Everything I've made out of this new book so far has been delicious, but this recipe in particular has become a family favorite because of it’s unique flavor and multiple uses we have found for it. The fact that it’s very inexpensive to make and serves up enough for 30 people makes it the perfect party dish for any occasion. It has beautiful colors for marvelous presentation. I usually have most of the ingredients on hand in the pantry, and just have to run out for the few fresh ingredients when whipping up a batch. Enjoy!   Feta Black Bean Dip Serves 30   ½ cup sugar ¾ cup apple cider vinegar ¾ cup vegetable oil 3 (15-oz) cans black beans, drained and rinsed 3 (15-oz) can Shoe Peg corn, drained and rinsed 1 bunch scallions, chopped 1 bunch cilantro, chopped 1 (8-oz) block, feta cheese, crumbled   Whisk the sugar, vinegar and oil in a large bowl. Add the black beans, corn, scallions, cilantro and cheese and mix well. Chill until serving time. Serve with tortilla chips or corn chips.  A Thyme to Celebrate - Junior League of Tallahasse, Inc. Order a copy of A Thyme to Celebrate at www.cookbookmarketplace.com and receive 40% off your purchase! Enter the promo code TT-M10 to receive your discount at checkout. (State sales tax and shipping will be added to your order upon checkout.) Offer good until March 31, 2010.

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