New San Diego Cookbook Publisher Finds Unique Recipe For Success

THEY HAVEN'T EVEN BEEN IN BUSINESS FOR A YEAR YET, and they've already collaborated with more than 14 chefs, restaurants, and businesses on book projects.

San Diego-based publisher, Chefs Press, Inc., has developed a publishing model that seems to have "hit the spot" for many local area food establishments. With their unique expertise in book development, design, and production, the folks at Chefs Press have been able to partner with chefs and restaurants that want their brand and their talents celebrated in beautiful four-color books. "We basically go to potential partners that we know have appealing content, and we say 'let us turn that great material into a great book," explains Publisher Amy Stirnkorb. "It's a win-win because it's all content that the chefs or owners don't know how to develop on their own. They've all been meaning to do a cookbook project, but they don't really have the time, knowledge, or people."

So, thanks to Chefs Press, more San Diego chefs and restaurants are getting their names into bookstores. The company's first book, CICCIOTTI'S KITCHEN (released October 2009) was created in partnership with Cardiff's well-known chef, Gaetano Cicciotti. It features the popular Italian family favorites that have made the restaurant a long-time fixture in that coastal community. The second book, TOP TABLES CORONADO, has just been published. It features gorgeous color photographs by Chefs Press' own Michael Pawlenty, and signature recipes from nearly a dozen successful restaurants that have each put their mark on the Coronado dining scene. Coming this fall, FROM TERRA'S TABLE will feature a wide range of recipes by Jeff Rossman, Terra's Chef/Owner. Rossman's book--with beautiful photographs by local photographer Paul Body--focuses on using organic produce and cooking seasonally. The book also highlights a number of top-quality organic farms and family wineries from all over the San Diego area.

The restaurant partners who work with Chefs Press have become quick studies in the art of book promotion. Each partner takes on the responsibility of promoting and selling through all their available channels, including on-site at the restaurant, at the restaurant website, and online through other networks. "The restaurant is only one sales channel," explains Bruce Glassman, President. "We also get our books national distribution and promote each one at trade shows, in local publications, and through the media. Our chefs make it local, and we make it national."

The next twelve months already are shaping up to be incredibly busy for this young company. Their fourth book is already in production, and Stirnkorb and Glassman are currently in development discussions for six new titles. "There's so much culinary talent here in San Diego," Stirnkorb says, "the possibilities are almost endless."

For more information visit www.chefspress.com