Rib Cookbook - NEED RECIPES
Just had a conversation with a NYC publisher about authoring a Rib cookbook. They want 200 rib recipes!!! I'm looking for pitmasters who want to contribute to this project...if you're interested, message me!
Arthur Aguirre |
Interesting...when I was approached a few years ago about contributing to a Charbroil cook book, the publishing company trolled the BBQ forums and asked and e-mailed directly.
|
Here is a good place to start, 75 recipes for 42 cents used.
jon |
OK but if you use it you have to pay me. S&P Heat & Meat pass the bend test and eat.
|
Self publish through amazon (digital) and create space (physical).
By the way recipes are not copyrighted. |
Quote:
|
These are going to all be original recipes. All styles, methods, flavors, types, etc of ribs are considered. That means oven or crockpot recipes will be considered.:becky:
As of a few hours ago, I was offered a contract. This means that I will be the author of the cookbook...this is exciting! Please feel free to contact me if you want your rib recipe in the book. I will do everything I can to make sure you get recognized for it. Thanks! |
Quote:
I got a contract, but it's not moving the bank meter. I'm basically doing it for the glory. |
Who is the publisher?
How much are you getting paid? What's in it for us? You are doing it for the glory? Publishing other peoples recipes? No glory there. |
Quote:
|
This may be a callous question, but... If you signed a contract to produce a cookbook filled with rib recipes, shouldn't you already have enough recipes to fill a cookbook instead of crowdsourcing it?
|
Quote:
If you got a contract, and you're the author of the book...shouldn't you be the one writting and testing the recipes? Also, if some one offers up a recipe, you should do a lot more than just try to make sure the person you get the recipe from get's recognized for their contribution. Granted, I didn't get paid for my contrabution to Charbroil's book, but they had a write up about the person that contributed the recipe with each one in the book and each person received a free copy of the book. Something just doesn't seem right here. |
Quote:
|
I really think that before any one hands over a recipe, more should be known about how it all fits together in the book. Is the book a collaboration of recipes from around the country? If so, is it going to be framed like that in the book? Is it going to be marketed as "original" recipes from one source? Who is the publisher and what demograph are they trying to reach with the book? I think that these are all fair questions to ask considering so much is unkown.
|
Quote:
This may not be worth anybody's while, but the offer is still stands. Thanks! |
All times are GMT -5. The time now is 11:49 AM. |
Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.