Great Cookbook PR advice from authors of Earth to Table

Cuisine Canada has a great food blog, featuring news about and interviews with Canadian top Canadian food writers and cookbook authors. I just read a post of particular relevance to any food writer working on a cookbook project. Jeff Crump, author of Earth to Table: Seasonal Recipes from an Organic Farm (Random House Canada, 2009) discusses how he used social media and the internet to have a ready-made fanbase for his book which has just been released but which is getting a lot of buzz and media attention. That translates directly into sales and bigger crowds at book signings. It also landed them an audience with Martha Stewart, the holy grail of exposure in the US cookbook market. Here's the post I'm talking about.

In short, the promotion actually starts when the writing starts, so that when the book is finally published, you come out swinging in the book sales department. That gets you on the media radar and the best-seller lists which in turn fuels more book sales. There's no time these days to wait for a book to build an audience because there's always another cookbook right behind it vying for that shelf-space at the bookstore (or in COSTCO). Remember: it's standard to have a year to write the book after inking a book deal with a publisher; THEN the book is a year in editing and production). So, aspiring cookbook authors, start your Twitter / Facebook / Blog engines now!

2009 Canadian Culinary Book Awards -- Shortlist

The Shortlist has been announced for the 2009 Canadian Culinary Book Awards. And they are:

Short-listed in the English Cookbook Category are:

• The Complete Canadian Living Baking Book: The Essentials of Home Baking by Elizabeth Baird (Transcontinental Books, Montreal);

• Fat: An Appreciation of a Misunderstood Ingredient, with Recipes by Jennifer McLagan (McClelland & Stewart Ltd., Toronto);
  

• Small Plates for Sharing, Laurie Stempfle, Ed. (Company’s Coming Publishing Limited, Edmonton).

Short-listed in the English Special Interest Category, books about food, but not cookbooks, are:

• Beyond the Great Wall: Recipes and Travels in the Other China by Jeffrey Alford and Naomi Duguid (Random House Canada, Toronto);

• Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood by Taras Grescoe (HarperCollins Publishers Ltd, Toronto).

Three books are short-listed for the Canadian Food Culture Category, books that best illustrate Canada’s rich culinary heritage and food culture:

• Anita Stewart’s Canada by Anita Stewart (HarperCollins Publishers Ltd, Toronto);

• Apples to Oysters: A Food Lover’s Tour of Canadian Farms by Margaret Webb (Penguin Group Canada, Toronto);

• A Taste of Canada: A Culinary Journey by Rose Murray (Whitecap Books Ltd., North Vancouver).

The contest is also open to Canadian French-language books. Short-listed in the French Cookbook Category are:

• Gibier à poil et à plume: découper, apprêter et cuisiner par Jean-Paul Grappe (Les Éditions de l’Homme, Montréal) ;

• Ricardo : parce qu’on a tous de la visite: cuisiner en toutes circonstances par Ricardo (Les Éditions La Presse, Montréal);

• Les secrets des sauces révélés par Jérôme Ferrer (Les Éditions La Presse, Montréal).

Short-listed in the French Special Interest Category, books about food but not cookbooks are:

• Manger, Un jeu d’enfant par Guylaine Guèvremont and Marie-Claude Lortie (Les Éditions La Presse, Montréal) ;

• Répertoire des fromages du Québec, Édition augmentée by Richard Bizier and Roch Nadeau (Les Éditions du Trécarré-Groupe Librex inc., Montréal) ;

• Les vins du nouveau monde, Volume 2, by Jacques Orhon, (Les Éditions de l’Homme, Montréal).

In the French Canadian Food Culture Category is:

• Québec capitale gastronomique by Anne L Desjardins (Les Éditions La Presse, Montréal).

Cuisine Canada is a national alliance of Canadian culinary professionals who share a common desire to encourage the development, use and recognition of fine Canadian food and beverages. For more than 140 years, the University of Guelph has contributed to Canadian cuisine in its programs in agriculture, food science, hospitality and tourism management and is the home of one of Canada’s best cookbook collections.

The Canadian Culinary Book awards are sponsored by: Agricultural Adaptation Council, CanolaInfo, Royal Agricultural Winter Fair, Chicken Farmers of Canada, Parmalat Canada, Beef Information Centre, The Ancaster Old Mill, Niagara College Teaching Winery, The Fairmont Royal York, Niagara College, Borealis Grille & Bar, George Brown College, Georgian College, Liaison College, Rootham Gourmet Preserves, Harbinger Communications, Stratford Chefs School and Ontario Farm Fresh Marketing Association.