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January 27, 1989 - Image 70

Resource type:
Text
Publication:
The Detroit Jewish News, 1989-01-27

Disclaimer: Computer generated plain text may have errors. Read more about this.

1 COOKING I

FR EE!
Manischewitz,
Manischewilz®

1989 PASSOVER RECIPE GUIDE.

What Makes 'Perfect'
Fundraiser Cookbook

GLORIA KAUFER GREENE

Special to The Jewish News

A

And Receive 500 in Coupons

Our new 1989 Passover Recipe Guide is more beautiful than ever! And we at
Manischewitz hope it will make your holiday celebration more beautiful than ever.
Our Guide features two menu suggestions plus special recipes for dishes like
Nippy Fish Canapes, Veal Concord and Peach Shalet.
You'll also find a 250 coupon for any size Manischewitz Premium Gold Gefilte
Fish and a 250 coupon for any Manischewitz Cake Mix or Muffin Mix. Send for
your free copy now and have a very happy and Kosher Passover!

COUPONS EXPIRE APRIL 25, 1989

Mail coupon. to: RECIPE GUIDE, P.O. BOX 484A, JERSEY CITY, N.J. 07303-0484.
Please send the FREE 1989 Manischewitz Passover Recipe Guide to:

1

Name

Address

L

City

State

One Recipe Guide Per Request. Request will not be processed without zip code.
Offer good while supply lasts. Allow 3 to 5 weeks for delivery.

Zip

PLEASE PRINT CLEARLY .

_J

BAGEL DELI & PRODUCE CO.

6088 W. MAPLE AT FARMINGTON RD. • W. Bloomfield • 851-9666

OPEN MON. THRU SAT. 9 TO 6

SUNDAY 8 TO 3

THE PLACE FOR SMOKED FISH
THE FINEST SMOKED FISH & DELI TRAYS
HANDOUT NOVA LOX

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A Third Generation Roofing Family in Detroit

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Contractors
Association
Free Inspections
646-2452

70

FRIDAY, JANUARY 27, 1989

1

s a food writer for

many years, I have
seen (and reviewed)
dozens of self-published fund-
raiser cookbooks. The vast
majority have been recipe col-
lections from members of
Jewish organizations or
sisterhoods.
A few of these cookbooks
have been so excellent that
they verged on professional
and sold tens-of-thousands of
copies all over the country.
Others were little more than
a few mimeographed pages
stapled together primarily for
use among members and
their relatives. Most were in-
between, with moderate sales
reaching beyond the im-
mediate group.
As I've perused these books,
I've often considered what
made one book more appeal-
ing and saleable than
another. And, after writing
several professionally-pub-
lished cookbooks and hun-
dreds of food articles, I've
learned a lot about the details
of producing a good cookbook.
The following tips are a
combination of all this in-
sight. The list is subjective
and just a guide. It is meant
to be an overview of the
"perfect fundraiser cook-
book" from a professional's
point of view. Many groups
may not have the funds to in-
itially invest in such a book
(though it may eventually
bring much higher returns).
Or they might have the
people-power or expertise to
produce it. However, at least
some of the following tips
should be helpful in putting
together any type of fund-
raiser cookbook.
• THE COVER: The front
cover should feature bright
colors with the title in bold,
easy-to-read to print. Both
covers should be plastic or
plastic-coated, not flimsy
cardboard that easily bends
and stains. A nice touch is to
have the cover illustration tie
into the title or organization.
• THE BINDING: Almost
all fundraiser cookbooks have
plastic loop bindings, but they
are not equal. Some are
rounder and sturdier than
others, making it possible to
flip through the pages with-
out having them stick, and to
have the book easily lie flat
when opened. The title
should be clearly printed on
the binding, so the book can
be easily located on book-
shelves (at home and in
bookstores).

• THE TITLE: The title
should be short, catchy and
easy to remember, but not
overly cute. It's best to avoid
misspelling for the sake of
cleverness, such as "The Kozy
Kosher Konnection," since it
appears amateurish.
• TYPEFACE: A profes-
sionally typeset cookbook
looks incredibly better than
reprinted typewritten text
(unless you have access to a
computer and laser printer
with typesetting ability).
Choose a simple type that is

clear and large enough to be
easily read. Ingredients
should be in boldface or italics
so they stand out from the
text. The text should be both
left and right justified, that is,
with even margins on both
sides (like this column).
• COPYRIGHT: If the book
is expected to ever have wide
circulation, it should be
copyrighted. For information,
contact the U.S. copyright of-
fice in Washington, D.C.
• CREDITS: In the beginn-
ing of your cookbook, give
credit to all those who played
a major roll in production: the
editor, promotional chairper-
son, cookbook chairperson
and committee, typists, proof-
readers, rabbi who reviewed
the recipes for kashrut
verification, etc. To give the
inside a more professional
look, some cookbooks
alphabetically list all recipe
contributors at the beginning
or end of the book, rather
than put a name with each
recipe.
• BACKGROUND INFOR-
MATION: A brief description
of the organization, com-
ments on work done for the
cookbook, source of the title,
etc., not only makes the book
more interesting but provides
good material for columnists
reviewing the book. On the
other hand, it is usually not
necessary to provide a corn-
plete treatise on kashrut or
details about celebration of
the Jewish holidays as this in-
formation is widely available
in other sources.
• RECIPE SOURCES: Just
as it is suggested that you
copyright your own book to
protect its contents from
Continued on Page 72

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