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Cook Book Publishing2018-01-04T15:04:43+00:00

Options for everyone

WE OFFER A VARIETY OF EASY OPTIONS TO GET YOU INTO PRINT. GIVE US A CALL TO DISCOVER ONE THAT SUITS YOU.

Innovative

We don’t operate like most other publishers. We know that your recipes are unique to you, and we also believe that any recipe book featuring your recipes has to feel like your recipe book. Yes, we’ll help provide the words, the pictures, the design and the finished books, but really without your input the book would be empty.
Essentially, we’ll provide the raw ingredients and with your know-how and expertise together we will produce a finished dish to reflect your business.

How does it work?

Simple really. We charge an upfront fee to create your book. We appoint our writers, photographers, designers and printers to produce the book you have always dreamed of, one that truly reflects your food and business. We then take a small slice of sales – usually 20% after you break even – leaving the vast majority for you. So not only can you expect to have a high quality marketing and PR tool – but most importantly, you’ll also have something that will make you a healthy profit.

Photography is vital

GREAT COOK BOOKS ARE MUCH MORE THAN A SOURCE OF GOOD RECIPES, WITH STUNNING PHOTOGRAPHY AND A STRONG DESIGN THEY’LL FEATURE ON MANY A COFFEE TABLE AND BE SOMETHING PEOPLE WILL USE AGAIN AND AGAIN.

Every featured recipe needs a photograph and the old adage of a picture paints a thousand words is certainly never truer when it comes to displaying mouth-watering dishes, or portraying the fluid movement of a busy kitchen at full service.

We have a team of skilled food photographers at our disposal, alternatively we’re happy to work with your favourite photographer.

Strong design is the key

A STRONG AND STUNNING VISUAL DESIGN THAT DELIVERS YOUR MESSAGE CLEARLY – THAT’S PART OF THE KEY TO SELLING YOUR BOOK

Something that appeals, feels comfortable to read yet constantly challenges the reader to turn the page and discover more… sounds easy when you put it like that but it takes an experienced eye that understands the marketplace to deliver on every project.

Get the design wrong and all your hard work can be for nothing. Get the design right and you can have a best seller on your hands.

Just two seconds

That’s the time you have to grab your readers interest with the front cover. So make sure your imagery and layout is eye catching – or they’ll be onto the next title on the shelf.

Know your readers

OUR JOURNALISTS WOULD GIVE MOST SKILLED INTERROGATORS A RUN FOR THEIR MONEY. A PROFICIENT WRITER WILL SEEK OUT THE INTERESTING FACTS WHILE INTERVIEWING YOU, YOUR SUPPLIERS AND STAFF, TO GIVE THE READER OF YOUR BOOK AN INSIGHT INTO YOUR BUSINESS.

The readers want to get to know you; they want your cooking tips and need you to hold their hand while cooking your recipes. Our team of writers are experienced in ensuring this information comes across in your book.

One of the first things we need to establish when writing your book is who you are aiming it at. This may seem obvious; but you would be surprised at how many people forget this very basic rule. If your readers are home cooks then including recipes that use sous vide, gels and foams is going to annoy your readers rather than inspire them.

In-house PR

When the book launches it’s important to have a coherent marketing plan to go hand in hand. We have an experienced in-house PR team with excellent contacts who will distribute press releases and preview copies to traditional press, online websites, as well as arranging interviews with newspapers, magazines, online media, TV and radio stations – in order to get you the biggest bang at launch.

It’s all about the sales

OUR BUSINESS MODEL IS DESIGNED TO MAXIMISE PROFIT, THAT MEANS A TWO-TIERED APPROACH TO THE SALES STRATEGY:

FIRSTLY, DIRECT SALES THROUGH YOUR RESTAURANT, ONLINE THROUGH YOUR OWN WEBSITE AND SALES THROUGH OUR WEBSITE

SECONDLY, SALES THROUGH ONLINE & HIGH STREET BOOK RETAILERS AND NATIONAL BOOK DISTRIBUTORS

Direct sales

The best way of making a large profit on your book is by selling direct to your customers through your existing restaurant, cookery schools, email database etc. We have a proven track record of working with establishments, many perhaps less established than yours, that have made serious money working that way. We also sell all titles on our website and through the likes of Amazon, ebay etc. fulfilling the orders ourselves to ensure you get the best possible return per book sold.

We provide a list of helpful hints and tips on how to maximise sales as part of the service.

Distributor and retail sales

Large distributors will be happy to consider your book for distribution, and will give you the chance to appear on the shelves of all the major retailers – but for a handsome cut of the profits (often around 50-60%). For this reason, we will restrict the numbers of books sent to major distributors in the first instance in order to maximise your profit.

Where possible, we aim to deal directly with the major book distributors and retailers such as Waterstones, WH Smiths and the large supermarkets on your behalf and negotiate the best deals on offer in order to try to get your title as widely distributed as possible but at a price we can all stomach. We will also seek to place your book in the independent book store network as well as at suitable food and cookware outlets close to you – a great resource and one that can see you gain a greater return.

We build our calculations based on selling 80-90% of the books directly to the reader and the remaining 10-20% through a third party retailer.

Meze Publishing were superb to work with throughout the process. Our staff, particularly the kitchen staff, felt very honoured, not only to be asked to provide a recipe for the book, but also that the owners of The Parlour showed confidence in them to produce something that would justify the cost.

The Parlour, Manchester

We have been impressed with the overall content of the Sheffield Cook Book. A good range of suppliers and variety of recipes, with great coverage of local food manufacturers and produce.

John Crawshaw, Butcher

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