A Novel - Raincoast Books

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OCTOBER 2012 MARKETING * National Print Publicity * Online Publicity * National Print Advertising Campaign * Online Advertising Campaign * Blog tour * Social Media Campaign * Featured Author on HeroesandHeartbreakers.com * Excerpt in the St Martin’s Griffin edition of Third Grave Dead Ahead (July 2012) * Author Website: DaryndaJones.com * Available on CD from Macmillan Audio: 978-1-4272-2594-8 * Available as an E-book: 978-1-250-01447-4 PRAISE "Smart, wickedly hilarious." —Publishers Weekly (starred) on Third Grave on the Right “Perfectly balances humor and suspense.” —Publishers Weekly (starred) on Second Grave On The Left “Let's be honest-the sex is pretty hot." —Library Journal (starred) on First Grave On The Right “A true paranormal princess has been proclaimed.”—Night Owl Reviews on First Grave On The Right “Jones’ wickedly witty debut will delight aficionados of . . . Casey Daniels’ Pepper Martin Mysteries, and Dakota Cassidy’s Accidental Friends series.” —Booklist (starred) on First Grave On The Right St. Martin's Press | October 2012 9781250014467 | $24.99/$28.99 Can. Hardback | 320 pages | Carton Qty: 20 9.25in H | 6.13in W Other Available Formats: Audio ISBN: 9781427225948 Ebook ISBN: 9781250014474 “Funny, action-packed new . . . There is murder and mystery aplenty as Jones’ fun read.” —RT Book Reviews on Second Grave on the Left 70
ST. MARTIN'S PRESS OCTOBER 2012 The Essential James Beard Cookbook 400 Recipes That Shaped the Tradition of American Cooking James Beard with Rick Rodgers The best recipes from one of America's most influential food personalities in a big, delicious cookbook that delights in every category COOKING / COURSES & DISHES St. Martin's Press | October 2012 9780312642181 | $35.00/$40.00 Can. Hardback | 416 pages | Carton Qty: 16 9.25in H | 7.50in W Includes two 16-page color photo inserts MARKETING * National Print Publicity * Online Promotion * Social Media Campaign * eBook Promotion * Author Website: JamesBeard.org Known as the Dean of American Cooking, James Beard set a standard of culinary excellence that’s still a benchmark today. He was an early television presence who helped shape what America ate in restaurants and cooked at home, and was both an innovative recipe writer and a scholar of American foodways, preserving classic dishes from the past for his readers to cook in the present. Compiled from twelve of his classic books and freshened for a modern audience, The Essential James Beard will stand with definitive and lively cookbooks such as The New York Times Cookbook and The Joy of Cooking. It covers the best and most necessary recipes in every category: • appetizers and hors d’oeuvres • soups • pastas and noodles • fish and shellfish • meat and game • rice, potatoes and stuffings • breads • desserts • and more PRAISE "In the beginning, there was James Beard." —Julia Child “Mr. Beard, more than any other person, helped shape the change in American dining habits. He was an innovator, an experimenter, a missionary in bringing the gospel of good cooking to the home table.” —Craig Claiborne, New York Times “In the history of American cooking there are three towering figures: Fannie Farmer . . . Irma S. Rombauer . . . and James Beard, [who] encouraged us in the belief that cooking could be more fun than chore." —Jonathan Yardley, Washington Post JAMES BEARD is why you are a foodie today. He was, with Julia Child, one of the two most influential chefs and food writers in America, championing both French cooking and the preservation and maintenance of great local food traditions to average home cooks. He was a prolific writer, producing twenty-one books, including James Beard’s American Cookery and countless magazine articles; a tireless teacher; and early television personality and product promoter. The James Beard Foundation, which administers the industry’s most influential awards and meaningful scholarships, was founded in his honor after his death in 1985 and is headquartered 71
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A Novel - Raincoast Books

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