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Key Selling Points:
- Author Terry Sargent is a rising-star young Black chef who was named Southern Living magazine's chef of the year in 2021.
- Largest recipe count and highest photo count of any book on vegan barbecue.
- Vegan demographics continue to climb, along with the number of meatless meals eaten by omnivores. Smoker ownership is rising at a rate of 6% annually in the US and at a similar pace elsewhere.
- National media outreach to top food, BBQ, Vegan media
- Aggressive local media outreach to Atlanta radio, television, newspapers and magazines
Pre-publication:
- Add book to authors website, [...] (uvm = 20K), and link to Amazon, B&N and others
- Create pre-order bonus recipes and promote incentive on authors Instagram (10.6K), Facebook (5.3K)
- Long lead national media and local Atlanta media outreach to food and lifestyle media
- Marketing materials (postcards for restaurant - Oak Street Eats)
Trade:
- Submit for review in Publishers Weekly, Shelf Awareness, Booklist and Foreword Reviews
School/Library:
- Submit for review in Publishers Weekly, Library Journal
- Food demo at ALA Annual
Consumer:
- Goodreads giveaway
- Promotion on Quarto Cooks
Publicity/Media:
- Author media: The Washington Post, Good Day Atlanta, Southern Living, USA Today, Atlanta Eater, What Now Atlanta
- Magazine: BBQ News, Food & Wine, Martha Stewart Living, Vogue, bon appetit, Gather Journal, Saveur, Edible, Sweet Paul, Real Simple, People, Rachael Ray Every Day, Good Housekeeping, Parade, Women's World, O The Oprah Magazine, Cooking Light, Martha Stewart Living, Fine Cooking, Newsweek, The Week, Food Network Magazine, Edible Asheville, Edible Raleigh, Garden and Gun, The Manuel, Wine Spectator
- Local: Atlanta media newspaper, radio and TV
- Outdoor Media: Outside Magazine, Backpacker, Tailgater, Camping
- Newspaper: The New York Times, Raleigh News and Observer, Wall Street Journal, Washington Post, Los Angeles Times, Philadelphia Inquirer, AM New York, Austin American Statesman, Pittsburgh Post Gazette, Chicago Tribune, food editors from top 25 regional newspapers
- BBQ Media: Houston Chronicle, BBQ News, The Medium, Fired up food Magazine, barbecue America magazine, smoke signals magazine
- Online: Epicurious, bon appetit, Eater, Buzzfeed, Food52, Huffington Post, Eat Your Books, Tastebook, Cooking with Amy, Delish, The Kitchn, Design Sponge, Food Republic,
- Radio: NPR The Salt, NPR The Splendid Table
Key Selling Points:
- Author Terry Sargent is a rising-star young Black chef who was named Southern Living magazine's chef of the year in 2021.
- Largest recipe count and highest photo count of any book on vegan barbecue.
- Vegan demographics continue to climb, along with the number of meatless meals eaten by omnivores. Smoker ownership is rising at a rate of 6% annually in the US and at a similar pace elsewhere.
- National media outreach to top food, BBQ, Vegan media
- Aggressive local media outreach to Atlanta radio, television, newspapers and magazines
Pre-publication:
- Add book to authors website, [...] (uvm = 20K), and link to Amazon, B&N and others
- Create pre-order bonus recipes and promote incentive on authors Instagram (10.6K), Facebook (5.3K)
- Long lead national media and local Atlanta media outreach to food and lifestyle media
- Marketing materials (postcards for restaurant - Oak Street Eats)
Trade:
- Submit for review in Publishers Weekly, Shelf Awareness, Booklist and Foreword Reviews
School/Library:
- Submit for review in Publishers Weekly, Library Journal
- Food demo at ALA Annual
Consumer:
- Goodreads giveaway
- Promotion on Quarto Cooks
Publicity/Media:
- Author media: The Washington Post, Good Day Atlanta, Southern Living, USA Today, Atlanta Eater, What Now Atlanta
- Magazine: BBQ News, Food & Wine, Martha Stewart Living, Vogue, bon appetit, Gather Journal, Saveur, Edible, Sweet Paul, Real Simple, People, Rachael Ray Every Day, Good Housekeeping, Parade, Women's World, O The Oprah Magazine, Cooking Light, Martha Stewart Living, Fine Cooking, Newsweek, The Week, Food Network Magazine, Edible Asheville, Edible Raleigh, Garden and Gun, The Manuel, Wine Spectator
- Local: Atlanta media newspaper, radio and TV
- Outdoor Media: Outside Magazine, Backpacker, Tailgater, Camping
- Newspaper: The New York Times, Raleigh News and Observer, Wall Street Journal, Washington Post, Los Angeles Times, Philadelphia Inquirer, AM New York, Austin American Statesman, Pittsburgh Post Gazette, Chicago Tribune, food editors from top 25 regional newspapers
- BBQ Media: Houston Chronicle, BBQ News, The Medium, Fired up food Magazine, barbecue America magazine, smoke signals magazine
- Online: Epicurious, bon appetit, Eater, Buzzfeed, Food52, Huffington Post, Eat Your Books, Tastebook, Cooking with Amy, Delish, The Kitchn, Design Sponge, Food Republic,
- Radio: NPR The Salt, NPR The Splendid Table
Georgia native Terry Sargent, Southern Living magazine’s 2021 “Cook of the Year,” worked for twenty years, from his mid-teens to his mid-thirties, as a chef in Atlanta, during which time he was a devoted carnivore. When his doctor told him he was facing some significant health risks, he quit his corporate-chef gig and learned everything he could about plant-based foods and cooking. Starting in 2017, he began running vegan BBQ pop-up restaurants around Atlanta; their success drew investors and led him to open a standalone restaurant, Grass Vegan BBQ Joint, in Stone Mountain, which has loads of regular customers and hundreds of positive reviews. He lives in the Atlanta area.
CHAPTER 1 Spices, Rubs, Sauces, Salsas, and Marinades
CHAPTER 2 Salads
CHAPTER 3 Sandwiches
CHAPTER 4 “Meaty” Mains
CHAPTER 5 Veggie Forward
CHAPTER 6 Cheesy Things
CHAPTER 7 Smoky Fruits and Sweets
CHAPTER 8 Drinks
About the Author
Index
| Erscheinungsjahr: | 2023 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Gesunde & schlanke Küche |
| Medium: | Buch |
| Seiten: | 208 |
| Inhalt: | Gebunden |
| ISBN-13: | 9780760377895 |
| ISBN-10: | 0760377898 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Sargent, Terry |
| Hersteller: | Quarto Publishing Group USA Inc |
| Maße: | 239 x 191 x 19 mm |
| Von/Mit: | Terry Sargent |
| Erscheinungsdatum: | 13.04.2023 |
| Gewicht: | 0,806 kg |
Georgia native Terry Sargent, Southern Living magazine’s 2021 “Cook of the Year,” worked for twenty years, from his mid-teens to his mid-thirties, as a chef in Atlanta, during which time he was a devoted carnivore. When his doctor told him he was facing some significant health risks, he quit his corporate-chef gig and learned everything he could about plant-based foods and cooking. Starting in 2017, he began running vegan BBQ pop-up restaurants around Atlanta; their success drew investors and led him to open a standalone restaurant, Grass Vegan BBQ Joint, in Stone Mountain, which has loads of regular customers and hundreds of positive reviews. He lives in the Atlanta area.
CHAPTER 1 Spices, Rubs, Sauces, Salsas, and Marinades
CHAPTER 2 Salads
CHAPTER 3 Sandwiches
CHAPTER 4 “Meaty” Mains
CHAPTER 5 Veggie Forward
CHAPTER 6 Cheesy Things
CHAPTER 7 Smoky Fruits and Sweets
CHAPTER 8 Drinks
About the Author
Index
| Erscheinungsjahr: | 2023 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Gesunde & schlanke Küche |
| Medium: | Buch |
| Seiten: | 208 |
| Inhalt: | Gebunden |
| ISBN-13: | 9780760377895 |
| ISBN-10: | 0760377898 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Sargent, Terry |
| Hersteller: | Quarto Publishing Group USA Inc |
| Maße: | 239 x 191 x 19 mm |
| Von/Mit: | Terry Sargent |
| Erscheinungsdatum: | 13.04.2023 |
| Gewicht: | 0,806 kg |
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