I do not have a publishing experience that has to do with the Culinary Arts.
I have though for History and in UK now I am having some in the US but believe me, the university publishers in US are very tough negociators.
Anyway, according to my experience , what is more important in books is not the glossy edition but the distribution and above all, Public Relations...
Please be very carefull to whom you give your scripts... never leave the whole stuff to the editor's office. Leave him a PHOTO COPY .
You wouldn't want to see it published with another name signing it.
Be very but VERY carefull with friends also.
I have seen terrible things happening with books and scripts.
I wish you every luck and remember that having done this work for your own pleasure doesn't mean that you have no right to gain money from this.
There is an old saying that people appreciate only something that they have paid for it...
Keep us posted. I 'd love to buy this book!!
__________________ "Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew) |