Publish Your Own Cookbook
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Publish Your Own Cookbook
Publish Your Own Cookbook
Publish Your Own Cookbook
NY Times Best Selling Author Ron Douglas Reveals The Secret System He Used to Independently Sell Over 50,000 Self-Published Cookbooks And Sign a Six-Figure Book Deal with a Major Publishing House.
“Discover A Proven Blueprint You Can Easily Duplicate to Publish Your Own Cookbook and Make a Profit in 60 Days or Less”
The “Write A Cookbook And Make It Sell” Course Will Teach You Step-by-Step:
- How to quickly assess the market to choose a winning theme and price for your cookbook
- Where to find royalty-free non-copyrighted recipes
- What free software to use to easily organize your recipes
- How to get your cookbook designed and created inexpensively but still look professional
- A risk-free method to fund your project with profits from customers instead of out of pocket
- The shortcut tactic to get your cookbook selling on Amazon.com and Barnes & Nobles
- Where to find high-powered Agents who will get you a book deal with a huge sign on bonus
- How to avoid getting ripped off and wasting a ton of money on your cookbook project
- An amazing marketing system which will have groups of people eagerly waiting to buy your cookbook before it’s even released.
- And Much Much More…
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Order Now or Continue Reading…
I Got So Sick Of All The Discouraging Myths and Misinformation Out There That I Decided I Had to Finally Reveal The Truth…
From: Ron Douglas
Tuesday 8:45am
Dear Future Cookbook Author,
It’s a crying shame. There has never been a better time to publish a cookbook, but most of the people I speak with don’t think they can do it. You know the type of people I’m talking about – the ones who, even with opportunity staring them right in the face, will always tell you why they can’t do something.
As the founder of several popular cooking communities online (such as FoodPals.com, RecipeSecrets.net, SendMeRecipes.com, etc.), I meet people all the time who have great ideas for a cookbook and could be making a lot of money.
Not just one time cash – I’m talking royalties for years to come just from a book you worked on once. I really can’t think of a better investment of time.
Heck, I’m still getting nice checks from a cookbook I released in 2003. Plus, after independently selling over 50,000 copies of that self-published title, a
major publisher paid me a hefty sign on bonus and ongoing royalties for the rights to that cookbook.
However, despite this tremendous opportunity to earn passive residual income, 99.9% of these people will never do anything because they’ve been influenced by what I call the “10 Myths of Publishing Your Own Cookbook.”
Don’t Let These Common Myths Prevent You From Sharing Your Passion For Cooking With The World!
Myth #1. You need lots of money upfront.
FALSE. My system will show you how to get started with little or no cash and increase your sales while spending profits instead of your hard earned savings.
Myth #2. You have to be a chef or cooking expert.
FALSE. Everyone has to start somewhere. I wasn’t a chef when I first started but after authoring 5 cookbooks, I’m now known as a cooking expert. All you really need is a good idea for a cookbook or a different spin on an existing idea. I’ll show you how to find it.
Myth #3. It’s too time consuming to get done.
FALSE. My system shows you what free software and services to use to make creating a cookbook easy. I’ll also show you where to find skilled freelancers overseas who are professional but super inexpensive by US standards. These guys do excellent work and are just waiting for new projects.
Myth #4. You need to have hundreds of recipes that only you know.
FALSE. Having all your own unique recipes is always best, however, cookbooks can also be a collaborative effort with family and friends who have recipes to contribute. Don’t let this common obstacle keep you from getting started.
Myth #5. I will get sued if I accidentally use a recipe that someone else has published.
FALSE. According to copyright law:
“Mere listings of ingredients as in recipes, formulas, compounds or prescriptions are not subject to copyright protection. However, where a recipe or formula is accompanied by substantial literary expression in the form of an explanation or directions, or when there is a combination of recipes, as in a cookbook, there may be a basis for copyright protection.”
Don’t get me wrong, I don’t advise you to steal other people’s recipes, but the law clearly states that you can use a recipe as long as you’re not using the “substantial literary expression”
from the author’s instructions.
Now, don’t go and re-write someone’s cookbook. Be original, find you’re own idea. But at the same time, don’t let this stop you from starting your cookbook – just ask your lawyer for advice.
Myth #6. You need to be very tech savvy or a computer expert.
FALSE. Like I mentioned, these days, user-friendly software and inexpensive freelancers will do everything you need done. After publishing five cookbooks, I still don’t know
Quark, PageMaker, Typesetting, PHP or any of that techie stuff. If you’re savvy enough to log on and read this letter, I can show you how to get your cookbook done.
Myth #7. You need to get a book deal or have a good agent.
The course does cover where to find a good agent and how to get your books in stores. However, you can also do quite well by self-publishing because you keep all of the
profits. You don’t have to wait around for years hoping that a publisher gets interested in your cookbook. These days it’s never been easier to publish your own cookbook at make sales both online and off.
I’ll show you services that specialize in helping self-published authors. And once you can demonstrate some sales and a demand for your cookbook, it will be much
easier to get a book deal (if you still want one at that point).
Myth #8. All the good cookbook ideas have already been taken and there is too much competition.
FALSE. That’s probably the most ridiculous of all the myths that hold people back. There is a lot of competition because a lot of people buy cookbooks. People cook everyday and there are more cookbook buyers than you can imagine. I have customers who collect cookbooks and read them like novels. They purchase every cookbook that I publish or recommend.
If there was no competition I’d be more concerned. Plus, if people are looking forward to you putting out a cookbook, they will buy it because YOU are what makes it unique.
For instance, I have a Holiday Cookbook and a Low Fat Cookbook that still sell well. All I did was put my own spin on a common idea. In the course I discuss how to determine what the market wants and what will sell well before you spend any money.
Myth #9. You have to spend a lot of money on advertising to make any sales.
FALSE. My step-by-step “Quick-Start Marketing System” will show you how to get large groups of people eager to buy your cookbook before it’s even released. I’ll even show you how to get others to happily promote your cookbook for you. This free system has been proven to work with little or no money to start.
Myth #10. You need to keep inventory and ship orders to customers yourself.
FALSE. I’m currently shipping over a thousand cookbooks per month and I don’t keep any inventory or ship any books myself. I’ll share with you the automated services I use for hands-free and worry-free fulfillment. With my system, you only pay using the money you receive from customers. Plus you can mention my name and get a huge discount 
.
Here’s What The “Write A Cookbook And Make it Sell” Course Covers
CONTENTS
Module 1: Planning Your Marketplace Penetration Strategy
How to quickly understand what the market wants in order to develop your strategy and plan of attack. Planting the seeds for success.
Module 2: Choosing The Best Cookbook Topic
How to determine if your cookbook topic will sell – in advance. I’ll show you a surefire way to pick a winning theme for your cookbook and ensure that people will want to buy it.
Module 3: Recipe & Copyright Law
Everything you need to know to avoid legal issues. Plus, a quick and easy way to get an ISBN number and copyright protection for your own cookbook.
Module 4: Content Creation
Where to find recipes, royalty free photos, images, and other content for your cookbook. What to add to your cookbook (besides just recipes) to make it stand out from the competition – and where to find it.
Module 5: Designing Your Cookbook
Everything you need to know to design a ‘bookstore quality’ professional cookbook. What free software to use. Where to find skilled freelancers for cheap. Editing, typesetting, cookbook layouts, cover design, binding options – how to get it all done.
Module 6: Pricing & Profit Analysis
How to increase the perceived value for your cookbook so that you can demand a higher price. How to get the best deal on printing. The printer I use to get cookbooks done for under $3 per book. Options for starting off with an ebook version of your cookbook. Everything you need to know to ensure that you maximize profits.
Module 7: Promoting Your Cookbook Online and Offline
How to build up excitement from your target market and have them clamoring for your cookbook before you even release it. Inexpensive and even free
methods to create a huge demand for your cookbook. How to get listed on Amazon Barnes & Noble. How to ensure you get long term sales of your cookbook. How to find an agent and position your cookbook to win a lucrative publishing deal.
Module 8: Order Fulfillment, Inventory & Automation
I share with you the resources I use to manage my business. You’ll never have to worry about storing inventory in your basement, carrying boxes, or making last minute runs to post office. I’ll show you how to set up to handle unlimited orders without breaking a sweat. Everything will be automated for you.
Module 9: Ron’s Quick-Start System for Success
After publishing 5 cookbooks and independently selling over 50,000 copies, I have developed a system that anyone can use to launch a successful cookbook in 60 days or less. I’ll share with you how I started with $125 and built a publishing empire. After absorbing these secrets, I guarantee you’ll be shocked, enlightened, super-charged and motivated to succeed. This section alone is worth many times the price of the course.
“Ron, I think you’ve officially lost your marbles. After using your course to launch my cookbook and make a nice 5-figure profit, I’m living proof that your system works. However, I can’t understand why you would give away your secrets for such a low price. Anyone who doesn’t jump on this offer is crazier than you are. Thanks for all your help.”
Debbie Weaver
www.DevotionalCafe.com/qe-cookbook.html
“If you’ve ever thought of writing your own cookbook, this comprehensive “tell all” course will eliminate all confusion for you. It’s truly a blueprint for cookbook success.”
Publish a cookbook as a family heirloom, a church fundraiser, as a steady source of income for yourself, or just for the pleasure of sharing your favorite recipes with others.
Grab this priceless insider information now at the special introductory price and get started publishing your own cookbook today.
Just $74.99 $47
Special Introductory Discount Ends Soon – Order Now
Click Here to Download Now
And To Ensure Your Satisfaction,
We Offer The Following Risk-Free Guarantee:
‘No Questions Asked’ 100% Money-Back Guarantee
If for any reason you don’t believe this course is everything I say it is… if you don’t feel it’s worth many more times what you paid for it, simply email us within 8 weeks and we’ll refund 100% of your money. No questions asked, no hassles.
Try it out – risk free – your satisfaction is assured!
Plus If You Order Today, You’ll Get The Following Free Bonus Gifts
Free Bonuses (Only Guaranteed For Today)
Free Bonus #1 – Resale Rights to 30 Downloadable Cookbooks (A $432 combined value)
These are public domain and uncopyrighted cookbooks compiled in PDF format that you can download and resell. You can offer them as a bonus with your cookbook or sell them as stand alone products. You will have the full rights to the following cookbook collections:
- Ultimate Chicken Wing CookBook: (Resale Rights/A $14.97 Value)
- 600 Recipes For Chili Lovers: (Resale Rights/A $14.97 Value)
- Blue Ribbon Recipes, 490 Award Winning Recipes: (Resale Rights/A $14.97 Value)
- 101 Camping & Outdoor Recipes: (Resale Rights/A $14.97 Value)
- 101 Recipes For The Deep Fryer: (Resale Rights/A $11.97 Value)
- 111 Egg Recipes: (Resale Rights/A $11.97 Value)
- 1000 Atkins Diet Recipes: (Resale Rights/A $14.97 Value)
- Recipes From Around the World: (Resale Rights/A $14.97 Value)
- 120 Lip-Smacking Good Jam Recipes: (Resale Rights/A $14.97 Value)
- 300 Chicken Recipes: (Resale Rights/A $14.97 Value)
- 470 Crock Pot Recipes: (Resale Rights/A $14.97 Value)
- 65 Tried And True Traditional Amish Recipes: (Resale Rights/A $11.97 Value)
- Cat Head Biscuits And Garlic Fried Chicken: (Resale Rights/A $37 Value)
- Cheesecake Recipes: (Resale Rights/A $11.97 Value)
- Chocolate Recipes For Chocolate Lovers: (Resale Rights/A $14.97 Value)
- 500 Delicious Diabetic Recipes: (Resale Rights/A $14.95 Value)
- Delicious Italian Dishes: (Resale Rights/A $12.95 Value)
- Delicious Puddings: (Resale Rights/A $19.97 Value)
- Ice Cream Recipes: (Resale Rights/A $11.95 Value)
- Mouth Watering Apple Recipes: (Resale Rights/A $11.97 Value)
- Recipes From South Of The Border: (Resale Rights/A $14.97 Value)
- Smoothies For Athletes: (Resale Rights/A $9.95 Value)
- The Appetizer Collection: (Resale Rights/A $11.97 Value)
- The Big Book Of Cookies: (Resale Rights/A $11.97 Value)
- The Ultimate Bread Machine Cookbook: (Resale Rights/A $11.97 Value)
- The Ultimate Salad Recipe Collection: (Resale Rights/A $11.97 Value)
- 80 Seasonal Recipes From Around the World: (Resale Rights/A $9.97 Value)
Free Bonus #2 – Open Source Website Templates – (A 49.99 Value)
These are professional website templates which you can add your content to and use for your site. Why waste hundreds of dollars on web design when you can download these customizable templates and make them your own. Standard HTML and image files compatible with any HTML editor.
Free Bonus #3 – “How to” Online Business Videos – (A 39.97 Value)
- How to Create a Professional Looking E-book For Free
- 5 Easy Ways to Get Website Traffic For Free
- How to Master Web Graphics in 10 Easy Steps
- Insider Secrets to Get Your Site Listed in Google and Ranking Well
All For Just $74.99 $47
Special Introductory Discount Ends Soon – Order Now
Click Here to Download Now
Free Bonuses Included
Ron, I want to thank you very much!!! The course answers many questions – very well written! It is COMPLETE with no-strings-attached. Many times you get partial info on something and you have to subscribe for the rest of the information. Clear-cut and right to the point. Everything from A – Z!
I think this course is perfect! Everything in it is very well explained. Much detail and everything that is needed to know. Anyone who does not follow this draft would be foolish – you’ve done all the work!
Marygrace,
Lackawanna, NY
After making your secure payment, you will see a link that says “Click Here to Complete Your Order.” This link will take you to our private customer only area. There
everything will be explained to you so that you can easily download the course and bonuses to your computer.
Sincerely,
Ron Douglas
P.S. You can rest assured that you will receive instant access to the course and bonuses listed above and your satisfaction is guaranteed or your money back. You have nothing to lose – Order Now.
The Joys Of Beer Making Today
By · CommentsThe Joys Of Beer Making Today
Today beer making can be a lot of fun and even save you money when compared to buying from the store. With all the methods out there and the wide variety of malt to choose from it can be very rewarding to brew your own beverage at home. Many do this to save money, get better tasting beer and simply because the process of doing so is quite enjoyable.
Why do people make beer at home? Well, this of course does vary per person, but many do so because it let’s them try and make their own recipe. It is also a great hobby, fun and saves money when compared to buying your favorite beverage from the store.
For those beer lovers out there’s one thing that’s true about brewing from home, is the savings. Since the cost of brewing at home may be much less when compared to the local retail stores it might be one motivation. Whether you use a keg or bottles it’s a process that’s sure to be enjoyed.
For those that don’t prefer to use bottles, then keg brewing might be for you. This method requires a keg and a CO2 tank which can make the process much easier. Be sure to check around your area for a store that supplies this equipment, this way you can start brewing with a kegging system today.
One thing to consider for any home brewer is your goal. This of course means the type of beverage you would like to end up with. Whether it’s a dark or light Pilsner or a recipe of your own, the right hops and malt go a long way for a good brew.
Beer making today is not only one way to save money on your favorite beverage, but be plenty of fun too. Whether you have a personal recipe or one that you found online, it may be very rewarding when using your own bottles or even a keg. While everyone has a preferred method, the selection of the malt and hops is important for the taste you’re seeking. Learn more: hops
Confectionery is the term used to describe food items that are rich in sugar and frequently referred to as a confection.
Confectionery items are often a high density food energy source and the military have during the past developed their own high energy confectionery for use by troops out in the field. They’re often low in nutrient value but rich in calories. Sweets, a. K. A confectioneries and are defined by the presence of sweeteners, usually sugars. Commercial confectionery is sometimes sweetened by a variety of syrups obtained from starch via a chemical reaction called hydrolysis, these include corn syrup.
Sweets, Candy, Lollies? Well that depends where you are in the world!
There are numerous regional names given to confectionery, and these are below:
In America, they use the term “Candy”
In The United Kingdom, Ireland and Commonwealth nations, they use “Sweets” or “Sweeties”
In Australia & New Zealand, they called them “Lollies”
The umbrella term of “Confectionery items” include candy, lollipops, candy bars, chocolate, candy floss and other sweet items of snack food, though isn’t used to refer to cakes, biscuits or puddings; basically anything which requires a knife and fork to consume. Below is a limited list of confectionery categories and types:
Hard Boiled Sweets
These are manufactured by cooking sugars, glucose syrup and sucrose in water to a plastic state, to the point at which colouring and flavouring is then added. As the mixture cools, typically in a mould, the material hardens.
Fudge
A mixture of milk and sugar boiled to the point of being soft and malleable. You can regularly find varied flavours of fudge, for example, chocolate and coffee.
Caramels
These remain tacky after the manufacturing process and come from mixtures of sucrose, glucose syrup, and milk products.
Chocolates
These are bite-sized confectioneries often made with chocolate. Folk who create chocolates are called chocolatiers, and they create their confections with couverture chocolate (Couverture chocolate is a really top of the range chocolate that contains extra cocoa butter). A chocolate maker, on the other hand, is the individual that physically creates the couverture from cocoa beans and other ingredients.
Jelly Sweets
These include those primarily based on sugar and starch, pectin, gum, or jelly like Lokum/Turkish Delight, jelly beans, gumdrops, jujubes, cola bottles gummies, etc.
Are There Any Risks Of Eating Confectionery?
Excessive consuming of confectionery has been connected with increased incidences of type two diabetes, weight problems and tooth decay. Some studies have also found links between eating confectionery and hyperactivity in youngsters.
Some candy contain traces of nuts which poses risks for those who are allergic to them, while others contain dairy products which must always be avoided by people who are lactose sensitive.
Eating candy are the best way to indulge in a tasty treat. Like most treat foods, they ought to be consumed in moderation, especially by children though.
Dan James is a keen fan of confectionery items and runs a retro sweet shop which you visit here: www.retrosweetsuk.net
Choosing Good Fast Food
By · CommentsNearly any article you read about improving your health or weight control is going to tell you to ignore the drive through and cook all your meals instead. This is certainly very good information. Every now and then, though, the last thing you need is to make meals from the start. Every now and then you need to pay a visit to the drive thru while you're on the way home and complete the day. There is no reason that you should not be authorized to do this and not be suffering from remorse about slipping on your diet.
This is going to be possible because an abundance of the popular junk food destinations making the effort to make their menus healthy now.
Here is how it’s possible to eat healthfully when you are at a junk food spot. Target the sides. It wasn't that long ago that French Fries were your sole side plate selection at a diner. Now lots of the junk food decisions have been dilated a great deal. Now quite a few of them offer you salads. Chili can be yet one more selection. You can get a baked potato. Fruit is often obtainable. There are lots of probabilities that do not need eating one thing deep fried. Instead of the pre-set “meal deals” make an effort to make a meal out of side plates. You?ll keep calorie and fatty food count very low and save yourself effort and time.
Milk, juice as well as water would be the soundest options for drinks. Choosing a huge softdrink as your beverage adds hundreds of unhealthy calories to your meal. Usually just one helping of soda is only eight ounces enormous. That portion could contain lots of spoons of sugar as well as at least 100 calories. Most junk food soft drink sizes begin at twenty oz.. It is generally no less than 30 oz. This means that your drink on it’s own will put dozens of ounces of sugar into your body as well as several thousand empty calories. Milk, fruit juices and also plain water are way more healthy options.
Choose a drive thru with a restaurant that is known for catering to people with healthier palates. For example, Arby’s will not serve hamburgers. Otherwise you are going to be able to choose from roast meat sandwiches, salads, wraps and other more healthy items. Wendy’s, not surprisingly, is legendary for its square burgers, nonetheless the menu there has plenty of healthy selections like salad, potatoes and chili.
Most fast food dining places often don't resort to the unhealthy lows seen at oily diners. Standard logic tells us that one certain way to get healthy and shed the pounds is to skip the drive through and to remove fast food cafes from your thoughts. While this is mostly suggested all you need to do is make a considerable number of good selections and visiting the drive thru isn’t anything to worry about—when you do it carefully. Now and then, allowing some other person cook dinner is just what you want. If you ultimately select healthy products, the guilt typically linked with hitting the drive thru shouldn?t be so bad.
Norman Kay is the owner and operator of The Avenue Banquet Hall. Click here for mor information
When inviting visitors over for a nice dinner, one of the most important matters to not forget is a great franse wijn. Most wine lovers are going to be amazed with a decent bottle of franse wijn. Many people may think that these wines are simply for the very affluent. That’s just not the case. There are various kinds of franse wijn, and they span in price from under ten dollars to more than a thousand bucks dependent upon the vintage. Locating one to fit your budget should not be challenging. There are various sorts to select from. If you’d like guidance, a wonderful wine retail outlet is able to enable you to make a pretty good option based on what you are servicing for lunch. It’s a very good rule to bear in mind that lighter meats go better with white wine, whilst red meats do better with a nice red, for example a Bordeaux.
While you are intending to serve a franse wijn, it’s a smart idea to realize the fundamentals. There are various varieties to choose from. Bordeaux, Sauvignon Blanc, and Champagne are some of the most in-demand. The taste of the wines is usually dry. You will find dessert ones available, however over-all, France is not renowned for their dessert wines. You will discover more red franse wijn than white or rose. That’s because of the grapes which are harvested in these parts and the acceptance of such wines.
The Champagne area would be where the shining wines all derive from. These might be the very best ones to serve with dinner if you’re looking to astonish your guests. In case you’re going to all of the difficulties to have somebody over and cook them a good dinner, a good franse wijn is the perfect finishing touch. After you’ve every thing ready, you may place the bottle in a great ice bucket so it is prepared to be offered. If you are intending to “pop the question” then an excellent bottle of Champagne with supper is essential.
There are numerous other occasions where we could want a good franse wijn. Maybe you’ve been invited to your CEO’s house for lunch. An excellent bottle of franse wijn to provide with meal is a thoughtful present. When you turn up at your boss’s home presenting a pleasant bottle of wine, it shows that you have got style and elegance. Going to supper without anything isn’t a choice. Some individuals are allergic to flowers, so that notion might not generally do the job. Giving a great wine bottle is generally a pleasant gift idea. If you are able to, attempt to discover what is on the food list in order that you could obtain a bottle which will accentuate the food choice. A wine retail store employee is going to be glad to aid you if you’re not positive which franse wijn to get.
If you’re intending to win over a person, no matter if they are a boss, girl friend or relatives, you can’t fail with a good franse wijn. It is a considerate gift which everybody will love.
STRANGE NAME EQUALS GREAT WINE
By · CommentsThe name may be a bit odd, but the wine they produce is second to none.
Mention Denmark in the south of Western Australia and people immediately think about wines, travel a couple of clicks down the road and you will find a small bay, a bay from which Madfish Wines has taken its name.
Local legend states that two tidal currents meet in the Madfish Bay. This incredible circumstance confuses the fish in the bay causing them to act a little strangely, leaping out of the water in crazed abandon.
Established as a premier wine region more than 40 years ago, Margaret River has found its place on the world stage.
As with the Mediterranean region, Margaret River is almost totally surrounded by water, a fact that contributes to its success in the production of quality wines. Temperatures throughout the year change by only few degrees creating an extremely stable environment. The areas humidity is ideal, the constant temperature means there are no dangerous highs or lows to endanger production.
The amazingly suitable soils in the region contribute to the wonderful wines in the region, notably the MadFish range of wines.
The design of their label reflects the Aboriginal past of the region, a fact that Madfish Wines acknowledges. It is a symbol of how the land is a dynamic entity in which all things balance to create a single whole.
The Originals wines from Madfish Wines embody all the natural aspects of the surrounding land. The MadFish Originals range also comes without the pretension and fuss normally associated with wines of high quality, perfectly mirroring the laid back attitude of the West Australian culture.
They have a unofficial motto at Madfish Wines, it is about the simple pleasure of drinking wine and enjoying it for what it is, and the MadFish Originals range typifies this approach.
Madfish Wines are a reasonably new player on the field, but that in no way diminishes the positive aspects of the label.
