Download - Sterling Publishing

SALES POINTS
Seattle-centric, but with plenty of recipes
that can be made anywhere
Features a Seattle Edible map on reverse
of jacket for all those traveling to the area
Includes Seattle’s most up-to-date food sources
MARKETING
• Major cross-promotion with over
60 Edible magazines nationwide, including
full-page book ads, e-mail marketing,
social media marketing, and online advertising
• Cross-promotion with Edible Seattle and
edibleseattle.com
• Social media campaign through Edible Seattle
platforms on Facebook (Edible Seattle)
and Twitter (@edibleseattle)
• Promotions with stores and restaurants
featured in book
• Online campaign to food and Seattle-based
bloggers and websites
• Local media and events in Seattle
• eblad available
Delicious, local, sustainable food, made with
style: that’s Seattle cooking, and it’s a shining
example of what the Edible community is all about.
Edible Seattle features all the fresh avors of the
northwest: crab, salmon, and Shigoku oysters;
chanterelles, and apples and pears, to name just a few
homegrown delicacies.
Foodies will nd out about Seattle favorites like a
crisp Romano bean salad with Rhonda Gothberg’s
feta cheese; Pike Place Market spices; and Herbfarm’s
Douglas r syrup. More than 100 recipes, along
with visits to top restaurants, ne shops with local
specialities, and interviews with chefs and
restaurateurs make this the ultimate, beautifully
photographed guide to the Seattle foodie scene.
EDIBLE SEATTLE: THE COOKBOOK
Edited by Jill Lightner
978-1-4027-8555-9
$19.95 ($23.95 Can) | Hard | 8 x 9 | 184 pages (all in color)
ebook 978-1-4027-9834-4 $9.99 ($11.99 Can)
Territory: North America Only | May 2012
JILL LIGHTNER, the editor of Edible Seattle, has lived in the
city for many years. She personally wrote all the pro les of the
chefs, restaurateurs, and food producers who contributed recipes
to this volume.
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