Category Archives: Cookbook

3 of Our Cookbooks in John Mariani’s Holiday Round-Up

We’re always so thrilled when our books make it into the year-end round-ups. It’s great PR for the books and the authors who work so hard on them as well as very helpful for sales as we head into the holiday gift-giving season.

John Mariani is one of the country’s greatest culinary authorities and writes for The New York Times, Esquire Magazine and many others. His annual holiday round-up comes just after Thanksgiving each year and appears first on his Virtual Gourmet Newsletter.

Our projects have appeared in the round-up before, but this year marks a first for us as not just one, but three of our cookbook projects were chosen.  “The Hot & Hot Fish Club Cookbook“, “Classic Lebanese Cuisine“, and “Why Italians Love to Talk About Food” all made the cut this year and we couldn’t be happier.

To read what he has to say about each, just click the following link:  Virtual Gourmet Newsletter

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“Why Italians Love to Talk About Food” in the New York Times

We are pleased to represent the translation of Elena Kostioukovitch’s culinary travel guide through Italy, “Why Italians Love to Talk About Food”…even more pleased that it made it into this year’s New York Times’ Holiday Gift Guide…

NY Times:  Cookbooks as Edible Adventures

WhyItalians_lowres

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Our Fall 2008 Culinary Clients

We’re happy to announce our Fall 2008 culinary clients! As always we have a fair mix of cookbooks, chefs, products and websites. We are executing each of these campaigns in conjunction with The Lisa Ekus Group.  You can visit them online at www.lisaekus.com.  Information on how to request press materials is at the bottom of the post.

RegionalBest.com is a recently launched ecommerce site designed to be a one-stop resource for unique delicacies from across the country. Dozens of foods are offered, all raised, caught or produced by local artisans, farmers, fishermen, ranchers, beekeepers, and other small specialty food companies. Behind each unique RegionalBest.com product is a merchant with a story.

 

Julie Biuso began her career at the Cordon Bleu School of Cookery in London and later became Principal of the franchised Cordon Bleu Cookery School in New Zealand. She went on to open her own cooking school, La Dolce Vita, but eventually shifted gears to pursue her writing career. A frequent guest on New Zealand news and talk shows, she is a well-recognized cooking personality in her home country and abroad. She is the author of 13 books, many of which have won international awards. In 2007 Gourmand awarded her a Special Prize of the Jury to mark her achievements in her career. Visit her online at http://www.juliebiuso.com.

 

We live in an advanced age of smart phones and at your fingertips information, but for many, when we step into the kitchen we crave good, wholesome food that hearkens back to simpler times. New from the publishers of America’s most trusted reference, THE OLD FARMER’S ALMANAC EVERYDAY COOKBOOK (Yankee Publishing, Hardcover trade original /$24.95; August 2008) is a perfect resource for the recipes we were raised on and the foods we crave. THE OLD FARMER’S ALMANAC EVERYDAY COOKBOOK is a veritable cook’s bible of home-style fare, conveniently updated for today’s healthful tastes and busy times. Packed with 400 delicious dishes this book is designed to satisfy hearty appetites year-round with wholesome, good-eating snacks, casual meals, and special occasion dinners.

 

Who doesn’t relish the creamy delight of cheesecake? Yet many have yet to discover the ease of making one at home. THE CHEESECAKE BIBLE (Robert Rose, October 2008, $24.95) by acclaimed baking instructor George Geary shows readers that cheesecake is both easy and fun to make at home, and includes 200 delectable cheesecake recipes to get started. THE CHEESECAKE BIBLE includes recipes for every kind of traditional cake a baker could desire: fruit, vanilla, chocolate, citrus, and nut cakes. The book also features recipes for innovative savory treats and no-bake delights for days when it’s too hot to turn on the oven. With its extensive baking tips and techniques and outstanding color photographs, THE CHEESECAKE BIBLE is destined to become the one-stop guide to everything cheesecake

 

What’s better than a fresh summer pie brimming with ripe fruit, or a steaming chicken potpie on a cold winter night? Pie is a dish for all seasons. Baking a homemade pie from scratch is surprisingly easy with Julie Hasson’s guidance and expert know-how. THE COMPLETE BOOK OF PIES (Robert Rose, October 2008, $24.95) offers readers mouthwatering recipes for 200 delicious pies, from savory to sweet. Author Julie Hasson explains the entire pie baking process in comprehensive yet easy-to-follow detail. Armed with hundreds of recipes for fruit, cream and savory pies, and with dozens of tips and time saving shortcuts, pie making becomes a breeze.

 

Sabor – or flavor, in Spanish – is a concept that encompasses so much more than just food. You can cookwith sabor, speak with sabor, and dance with sabor, and in Cuba, sabor is both a state of mind and a way of life. ¡Sabor! (Running Press, November 2008, $29.95) the aptly titled latest cookbook from Ana Quincoces Rodriguez offers a mouthwatering look at the food and flavors that make Cuba’s culinary heritage famous. After just a few moments of paging through ¡Sabor! cooks of all levels will hear the kitchen calling. Spicy, hot, and delectable, ¡Sabor! provides an intimate look at the cuisine of Cuba, a culture that embraces food with the same enthusiasm it has for life.

 

The offerings in your grocer’s freezer case or the fast-food drive-through are rarely nutritious or satisfying. But fortunately, you don’t have to sacrifice flavor or nutrition just because life is hectic. Paulette Mitchell provides the solution; her speedy meals are simple enough that even a novice can prepare them for the family on a busy weeknight. She also makes it possible to create sophisticated gourmet dishes to please the palates of discriminating guests – all in 15 minutes or less. Anyone can use fresh, flavorful ingredients and Mitchell’s THE COMPLETE 15-MINUTE GOURMET COOKBOOK (Thomas Nelson, October 2008, $24.95) is guaranteed to achieve remarkable and beautiful results with minimal effort. The 350 recipes in Mitchell’s new book feature poultry, seafood, and beef and pork, as well as a chapter with vegetarian dishes. The recipes, representing many cuisines, are inspired by Mitchell’s world travels.

For more information, to request press materials, or to schedule an interview please contact Kirsten Amann at 617-733-2791 or via email Kirsten@dalynmillerpr.com.

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Filed under Ana Quincoces Rodriguez, Client, Cookbook, Old Farmer's Almanac Everyday Cookbook

Blue Eggs and Yellow Tomatoes selected as SCIBA Nonfiction Book of the Year

BLUE EGGS AND YELLOW TOMATOES by Jeanne Kelley, has been selected as the 2008 Southern California Independent Booksellers Association “Nonfiction Book of the Year”.

This visually stunning book is an ode to kitchen gardening and is a true gem from Running Press‘ outstanding cookbook program.  Author and Bon Appetit contributor Jeanne Kelley will be on hand at the SCIBA regional trade dinner to accept her award.

Congratulations to Jeanne Kelley and to Running Press for this major achievement!

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Julie Biuso and SIZZLE at the O.C. Register


I was lucky enough in April to travel around the country with New Zealand cooking sensation, and our client, Julie Biuso as we promoted her first American cookbook, SIZZLE.  After a terrific (and fruitful!) IACP conference in New Orleans and a NZ Grilled Brunch Satellite TV Tour out of San Diego, Julie and I were guests in the home of the Orange County Register’s food maven, Cathy Thomas.  While there, Cathy and Julie made a mouthwatering salad perfect for the warm summer weather and put the whole thing on tape.  You can find it (and the recipe) by visiting the Orange County Register or clicking here: Julie Biuso and Cathy Thomas make Chicken Skewers on Watermelon and Feta Salad.  

Enjoy!

 

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BLUE EGGS AND YELLOW TOMATOES is a slam dunk with the media!

As we come to the end of our campaign for Jeanne Kelley’s new kitchen garden cookbook, BLUE EGGS AND YELLOW TOMATOES (Running Press, April 2008), it’s a pleasure for us to look back on the hundreds of placements we’ve captured for the book.  Not the least of which is the Spring Style Section in The New York Times or it’s early Washington Post Review or it’s spot as “essential summer reading” at NPR.org.  Here are a few links back to some other placements we were able to capture for this amazing project:

 

Recipe: SUMMER BEAN SOUP <http://www.startribune.com/lifestyle/taste/recipes/19318359.html?location_refer=Taste>
Minneapolis Star Tribune – Minneapolis,MN,USA
From “Blue Eggs and Yellow Tomatoes: Recipes From a Modern Kitchen Garden,” by Jeanne Kelley (Running Press). • 2 c. assorted herbs (such as basil,

Beets go on and on, spring through fall <http://www.venturacountystar.com/news/2008/may/28/no-headline—marketwebrecipes28/>
Ventura County Star – Camarillo,CA,USA
You can use any variety of red-leaf lettuce in this recipe from “Blue Eggs and Yellow Tomatoes: Recipes from a Modern Kitchen Garden” by Jeanne Kelley

Recipes: ‘Blue Eggs and Yellow Tomatoes‘ : NPR <http://www.npr.org/templates/story/story.php?storyId=90469039>
NPR – USA
Cook the pasta in a large pot of boiling salted water until it is tender but still firm to bite, stirring occasionally, about two minutes. Drain.

Briefs: ‘Blue Eggs and Yellow Tomatoes‘ is a beauty <http://www.tampabay.com/SearchForwardServlet.do?articleId=525557>
Tampabay.com – St. Petersburg,FL,USA
By Times Staff, Wires Jeanne Kelley’s Blue Eggs and Yellow Tomatoes (Running Press, 2008) wins our praise as the most beautiful cookbook of the year.

Blue Eggs and Yellow Tomatoes, Stroll Down Lois Lane, and <http://www.coloradowinecompany.com/newsletters/details.php/id/342501>
“Lovely and practical: That’s the rare standard met in Jeanne Kelley’s Blue Eggs    and Yellow Tomatoes: Recipes From a Modern Kitchen Garden.

Posts tagged Blue eggs and yellow tomatoes at Slashfood <http://www.slashfood.com/tag/blue+eggs+and+yellow+tomatoes/>
Posts with tag blue eggs and yellow tomatoes. No posts with tag “.$tag.” found!    Click here to visit our advertiser. Tip of the Day

Farmhouse flavors, east and west <http://www.seacoastonline.com/apps/pbcs.dll/article?AID=/20080523/LIFE01/80523007/-1/LIFE>
Portsmouth Herald News – Portsmouth,NH,USA
These savory, classic recipes are well-written, with “Blue Eggs and Yellow Tomatoes: Recipes from a Modern Kitchen Garden,” by Jeanne Kelley, Running Press.

PAnews.com, Port Arthur, Texas – ‘Blue Eggs and Yellow Tomatoes <http://www.panews.com/darraghdoiron/local_story_143114159.html>
Beautiful photos in her book, “Blue Eggs and Yellow Tomatoes,” convince me to    experiment with her “recipes from a modern kitchen garden,” but I’m not going

Ratatouille only sounds pretentious <http://www.goerie.com/apps/pbcs.dll/article?AID=/20080521/LIFESTYLES0604/805210305/-1/LIFESTYLES08>
GoErie.com – Erie,PA,USA
PS: A word on the cookbook I got this from: “Blue Eggs and Yellow Tomatoes,” by Jeanne Kelley, is one of the most beautiful, endearing cookbooks I’ve ever

Fresh dish <http://www.goerie.com/apps/pbcs.dll/article?AID=/20080521/LIFESTYLES0604/805210306/-1/LIFESTYLES08>
GoErie.com – Erie,PA,USA
Blue Eggs And Yellow Tomatoes: Recipes from a Modern Kitchen Garden,” by Jeanne Kelley (Running Press Books, April 2008, $35 hardcover, online discount

Stalking a great asparagus recipe <http://www.app.com/apps/pbcs.dll/article?AID=/20080514/LIFE01/805140320/1006/LIFE>
Asbury Park Press – Asbury Park,NJ,USA
Source: “Blue Eggs and Yellow Tomatoes” by Jeanne Kelley. 10 tablespoons sour cream Clean and trim asparagus. Reserve 20 asparagus tips for the garnish,

Garden-fresh cookbooks sprout great recipes <http://www.chicagotribune.com/features/food/chi-fresh-recipes-14may14,0,7757656.story>
Chicago Tribune – United States
This simple fresh dish is adapted from a recipe in “Blue Eggs and Yellow Tomatoes,” by Jeanne Kelley. Pea shoots are sold in some Asian and specialty

Once Upon A Feast – Every Kitchen Tells Its Stories: Blue Eggs and <http://onceuponafeast.blogspot.com/2008/05/blue-eggs-and-yellow-tomatoes-not-just.html>
Blue Eggs and Yellow Tomatoes – Not Just Another Pretty Face. Many cookbooks have    great recipes, some have such beautiful photographs that you’re drooling

Chapters to cluck about <http://www.kansascity.com/living/food/story/607525.html>
Kansas City Star – MO,USA
I used to raise the breed of chickens that lay blue eggs, so when I saw the cover of Jeanne Kelley’s Blue Eggs and Yellow Tomatoes (Running Press, $35),

Media Bites <http://www.thestate.com/food/story/397453.html>
The State – Columbia,SC,USA
Blue Eggs and Yellow Tomatoes” by Jeanne Kelley will make the gourmet Mom smile (Running Press, $35). The book has a lush design and a collection of

Quick Bites: Specialty salsas, garden cookbook, dark chocolates <http://www.pasadenastarnews.com/living/ci_9110440>
Pasadena Star-News – Pasadena,CA,USA
With all the talk about taking advantage of local, seasonal and home-grown foods, “Blue Eggs and Yellow Tomatoes: Recipes From a Modern Kitchen Garden,” by

Simple recipes, spectacular results <http://digg.com/food_drink/Simple_recipes_spectacular_results>
A new cookbook, ‘Blue Eggs and Yellow Tomatoes,’ offers mouthwatering recipes for fresh produce.
Digg / upcoming – http://digg.com/  <http://digg.com/>

Eggs and Yellow Tomatoes, Cookbook of the Day <http://www.today.com/view/blue-eggs-and-yellow-tomatoes-cookbook-of-the-day/id-1863916/>
Filed under: Books, Cookbook of the DayMost of the time, when I sit down in front    of my shelf of cookbooks, I reach for smaller volumes that I can quickly

Simple recipes, spectacular results <http://www.csmonitor.com/2008/0430/p19s02-hfgn.html>
Christian Science Monitor – Boston,MA,USA
By Jenny Sawyer The only problem with “Blue Eggs and Yellow Tomatoes,” the new cookbook from Jeanne Kelley, is that you won’t want to spill anything on it.

Simple recipes, spectacular results <http://www.creditedback.com/?p=1111>
By admin
A new cookbook, ‘Blue Eggs and Yellow Tomatoes,’ offers mouthwatering recipes for fresh produce.
Creditedback – http://www.creditedback.com/  <http://www.creditedback.com/>

Eat Like A Local, From Your Own Backyard <http://www.thebulletin.us/site/news.cfm?newsid=19496630&BRD=2737&PAG=461&dept_id=612129&rfi=6>
Evening Bulletin – Philadelphia,PA,USA
Ms. Kelley, a city dweller as well, created Blue Eggs and Yellow Tomatoes, with the goal of bridging the gap between “country-fresh and urban-chic,”

Capitol Hill Mansion, Jacques Haeringer, Blue Eggs and Yellow <http://pierrewolfe.blogspot.com/2008/04/capitol-hill-mansion-jacques-haeringer.html>
By Pierre Wolfe
Jeanne Kelly, author of Blue Eggs and Yellow Tomatoes: Recipes from a Modern Kitchen Garden. Inside this magnificently stylish cookbook, with stunning food photography, Jeanne Kelly shares more than 150 recipes about local and seasonal
Pierre Wolfe’s Travel  Dining… – http://pierrewolfe.blogspot.com/  <http://pierrewolfe.blogspot.com/>

The Healthy Newspaper – News <http://www.thesoydailyclub.com/DisplayNews.cfm?NewsID=1934>
Let “Blue Eggs and Yellow Tomatoes,” by Jeanne Kelley be your inspiration.    Longtime Bon Appetit contributor Kelley has made her dreams of urban

The Things We Get: Blue Eggs and Yellow Tomatoes <http://tastecincinnati-food.blogspot.com/2008/04/blue-eggs-and-yellow-tomatoes.html>
Let BLUE EGGS AND YELLOW TOMATOES (Running Press Books/April 2008/$35.00) by    Jeanne Kelley be your inspiration. Longtime Bon Appetit contributor Jeanne

How do you like those tomatoes? <http://www.news-journalonline.com/NewsJournalOnline/Lifestyle/Food/lifeFOOD01040208.htm>
Daytona Beach News-Journal – Daytona Beach,FL,USA
hold no comparisons to tomatoes from the supermarket or even the farmers’ markets,” Jeanne Kelley says in her new book, “Blue Eggs and Yellow Tomatoes.

A Smart and Sensible Guide to Cooking, in All Its Colors <http://www.washingtonpost.com/wp-dyn/content/story/2008/02/26/ST2008022601634.html>
Washington Post – United States
By Bonnie S. Benwick Lovely and practical: That’s the rare standard met in Jeanne Kelley’s soon-to-be-published cookbook, “Blue Eggs and Yellow Tomatoes:

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Filed under Blue Eggs and Yellow Tomatoes, Client, Cookbook, Jeanne Kelley

SIZZLE in the Milwaukee Sentinal-Journal and the SF Chronicle

Salads great for outdoor events <http://www.jsonline.com/story/index.aspx?id=755347>
Milwaukee Journal Sentinel – Milwaukee,WI,USA
 

…and in case you missed it last week, SIZZLE was included in the San Francisco Chronicle’s summer grilling roundup.  Here’s a link:  Cook’s Books: Around the world on a grill <http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/05/20/FD6810NFGB.DTL


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Filed under Client, Cookbook, Julie Biuso, Sizzle