Everything You Need To Know About Self-Publishing, from Famous Authors to Book Binding Services
Getting a book published can be a stressful, painstaking experience. It’s not easy being essentially told over and over again that your work just isn’t good enough — it’s practically as bad as hearing that you’re not good enough.
If you’re an up-and-coming author facing nothing but rejection, take heart and keep in mind that you can always publish Your Own work.You might think it’s too expensive, but if you use the right company, book-binding services don’t have to be that pricey. And maybe you feel like self-publishing is a cop-out, but really, you’d be surprised to find out how many incredibly successful authors published their own work first.
For example, Beatrix Potter’s The Adventures of Peter Rabbit, the beloved children’s story about a mischievous little rabbit, written for her employer’s young son, was rejected by several employers before Potter decided to have it printed on her own. A year later, after a small initial success, it was picked up by Frederick Warne and Co. and has since sold 45 million copies.
Irma S. Rombauer privately published her book,The Joy of Cooking, one of the most successful cookbooks of All Time. In 1931 she had 3000 copies printed by a company that had only produced labels, and five years later it was picked up by a commercial publisher the Bobbs-Merrill company. Since then it has sold 18 million copies.
In 1998, then unknown Christopher Paolini set to writing Eragon, the first in his Inheritance Cycle series about a boy and his dragon. In 2002 his parents decided to self-publish the book for him, and by the next year Alfred A. Knopf had re-published it. The series as a whole has sold 20 million copies to date.
All of these books, first published by their authors, were later picked up by commercial publishing companies, where they found most of their success. Don’t get discouraged if your work isn’t getting any bites — even J.K. Rowling had a hard time finding a distributor, and her series has sold over 400 million copies.
Should you decide to self-publish, here are a few tips to get you started:
Determine (realistically) how many copies you should print. You might want to start off small for your first run, and consider distributing some of the copies to libraries. (The initial printing of Harry Potter and the Sorcerer’s Stone yielded 500 copies, 300 of which were sent to libraries.)
Look into the genre in which you’re writing to make sure you’re not essentially re-publishing an already published book.
Research a number of companies that offer book binding services so you can make sure you’re getting a fair deal. You might get charged extra for any additional editing, layout and cover design, formatting, etc., so you should try to get as much of that taken care of as possible beforehand. Consider hiring a book designer.
Keep track of every cent you put into the book. If your book does get picked up, the publishing house will most likely absorb the costs of book binding services and marketing.
Keep these tips in mind as you start out on your self-publishing journey and you’ll be sure to find success.
About the Author
The Print House provides
online printing services
with a quick turnaround time. Whether you’re thinking about
binding books
, direct mailings, or commercial color printing, TPHNY.com can help!
Home Improvement – Cooking with Irma
|
|
Joy of Cooking, Revised & Enlarged Edition $499.00 Shows some signs of wear, and may have some markings on the inside. 100% Money Back Guarantee…. |
|
|
Joy of Cooking, Miniature Edition $4.95 This delightful pint-size version of the nationally known and loved Joy of Cooking contains excerpts highlighting the comprehensive nature of this indispensable kitchen resource. With all-American recipes, tips, charts, illustrations, listings of measurements and conversions, rules for serving food and beverages, and suggestions for entertaining, it’s the perfect gift for anyone who cherishes the … |
|
|
Joy of Cooking 1943 Edition … |
|
|
Joy of Cooking: 75th Anniversary Edition – 2006 $17.25 Joy of Cooking, 75th Anniversary Edition – 2006 By Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker”Seventy-five years ago, a St. Louis widow named Irma Rombauer took her life savings and self-published a book called The Joy of Cooking. Her da… |
|
|
JOY OF COOKING $17.95 Since its first private printing in 1931, The Joy of Cooking has been teaching Americans how to cook. Craig Claiborne calls it “a masterpiece of clarity” and Julia Child says it’s the one book she’d keep if she could only have one English title on the shelf. The nearly 5,000 recipes are handily organized by meal and ingredient, and no cooking instruction goes unexplained, so you can finally … |
|
|
The 1997 Joy of Cooking $18.00 Irma Rombauer collected recipes from friends for the first Joy of Cooking, and published it herself. For this sixth edition, the All New, All Purpose Joy of Cooking, Ethan Becker, grandson of Irma and son of Marion Rombauer Becker, worked with Maria Guarnaschelli, senior editor and vice president at Scribner’s. Together, they called on top food professionals to produce a Joy that reflects the… |
|
|
All About Breakfast & Brunch $15.95 Sixty years since Irma Rombauer advised new cooks to Stand facing the stove, Americas love affair with Joy of Cooking continues unabated. And why not? Joy in hand, tens of millions of people — from novices to professionals — have learned to do everything from make a meat loaf to clean a squid to frost a wedding cake. For decades, Joy of Cooking has taught America how to cook, serving as the standard against which all other cookbooks are judged. All About Breakfast Brunch upholds that standard. In the conversational and instructional manner of the flagship book, All About Breakfast Brunch elevates the most important meal of the day (and the ever-popular weekend brunch) and offers up such mouth-watering egg dishes as Savory Cheese and Herb-Filled Souffleed Omelet, Eggs Benedict, and Matzo Brei; savory brunch sides like Corned Beef Hash, Crabcakes, and Fried Green Tomatoes; delicious fruit and grain recipes, including Apple Fritters, Apricot Compote, and Muesli; and dozens of baked goods, pancakes, and waffles. Youll also find recipes for traditional brunch beverages as well as menus and entertaining tips. Add to that more than 150 original photographs, specially commissioned for this volume, presented in the most easy-to-use design imaginable. Whether you belong to one of the millions of American households that already own a copy (or two) of Joy, or you have never cracked the spine of a cookbook before, Joy of Cooking: All About Breakfast Brunch is for you. It is a spectacular achievement, worthy of its name. Joy has never been more beautiful. Hardcover, 128 pagesBy: Ethan Becker, Irma S. Rombauer and Marion Rombauer Becker |
|
|
All About Pasta & Noodles $15.95 A fresh and original way to put the classic advice of Joy of Cooking to work — illustrated and designed in a beautiful and easy-to-use new book. More than 90 sensational recipes, including Orecchiette with Sausage and Broccoli Rabe, Roasted Red Pepper and Herb Goat Cheese Lasagne, and classic Macaroni and Cheese Explanations for 27 different pasta shapes, featuring cooking times, creative substitutions, and appropriate sauces Step-by-step recipes for preparing a wide range of sauces — from pesto to rag to Alfredo — as well as noodles, from Spdtzle to Beef Chow Fun Sixty years after Irma Rombauer advised new cooks to Stand facing the stove, America’s love affair with Joy of Cooking continues unabated. And why not? Joy in hand, tens of millions of people — from novices to professionals — have learned to do everything from make a meat loaf to clean a squid to frost a wedding cake. For decades, Joy of Cooking has taught America how to cook, serving as the standard against which all other cookbooks are judged. All About Pasta & Noodles upholds that standard. While keeping the conversational and instructional manner of the flagship book, All About Pasta & Noodles is organized into chapters that include fresh pasta, sauces, filled and baked pastas, American noodle dishes, Asian noodles, dumplings, and more. The chapters incorporate more than 90 of Joy’s best-loved recipes — Spaghetti alla Carbonara to Spicy Szechuan Noodles to Bolognese Sauce. You’ll also find rules for cooking pasta, step-by-step information for making homemade pasta, and suggestions for pasta shapes and sauces. Add to that more than 150 original photographs, specially commissioned for this volume, presented in the most easy-to-use design imaginable. Whether you belong to one of the millions of American households that already own a copy (or two) of Joy, or you have never cracked the spine of a cookbook before, Joy of Cooking: |
|
|
Joy of Cooking $29.99 These pages reveal why The Joy of Cooking has become a legacy of learning and pleasure for generations of users. Irma’s sensible, fearless approach to cooking and her reassuring voice offer both novice and experienced cooks everything they need to produce a crackling crust on roasts and bake the perfect cake. All the old classics are here – Chicken a la King, Molded Cranberry Nut Salad, and Charlotte Russe to name a few – but so are dozens of unexpected recipes such as Risotto and Roasted Spanish Onions, dishes that seem right at home on our tables today. |
|
|
Joy of Cooking $15.95 A fresh and original way to put the classic advice of Joy of Cooking to work — illustrated and designed in a beautiful and easy-to-use new book. Organized by techinique — roasting, broiling, baking, braising, grilling, frying, and more More than 100 of Joy’s recipes, including the legendary Chicken Fricassee, Chicken Cordon Bleu, and Turned Roasted Chicken Invaluable techniques and tips for buying, storing, preparing, and carving chicken Sixty years after Irma Rombauer advised new cooks to Stand facing the stove, America’s love affair with Joy of Cooking continues unabated. And why not? Joy in hand, tens of millions of people — from novices to professionals — have learned to do everything from make a meat loaf to clean a squid to frost a wedding cake. For decades, Joy of Cooking has taught America how to cook, serving as the standard against which all other cookbooks are judged. All About Chicken upholds that standard. In the conversational and instructional manner of the flagship book, All About Chicken is organized by technique. Chapters that cover roasting, broiling, baking, saut ing and stir-frying, braising, frying, and grilling chicken incorporate more than 100 of Joy’s best-loved recipes — Casserole Roasted Chicken with Forty Cloves of Garlic to Broiled Lemon Garlic Chicken to Chicken Breasts Baked on Mushroom Caps. You’ll also find recipes for a dozen or more stuffings, sauces, marinades, and gravies, as well as techniques for carving, preparing, buying, and storing chicken. Add to that more than 150 original photographs, specially commissioned for this volume, presented in the most easy-to-use design imaginable. Whether you belong to one of the millions of American households that already own a copy (or two) of Joy, or you have never cracked the spine of a cookbook before, Joy of Cooking: All About Chicken is for you. It is a spectacular achievement, worthy of its name. Joy has never |
|
|
Joy of Cooking: All About Salads & Dressings $142.05 Sixty years after Irma Rombauer advised new cooks to Stand facing the stove, America’s love affair with Joy of Cooking continues unabated. And why not? Joy in hand, tens of millions of people — from novices to professionals — have learned to do everything from make a meat loaf to clean a squid to frost a wedding cake. For decades, Joy of Cooking has taught America how to cook, serving as the standard against which all other cookbooks are judged. All About Salads & Dressings upholds that standard. While keeping the conversational and instructional manner of the flagship book, All About Salads & Dressings is organized by salad type including green; vegetable and savory fruit; bean and grain; fish and shellfish; meat and poultry — with such delicious classics and exciting innovations as Caesar Salad; Thai Beef Salad; Grilled Swordfish, Tangerine, and J cama Salad; Tomato and Mozzarella Salad; Hot Apple Slaw; and Three-Bean Salad. And don’t forget the dressings: everything from Basic Vinaigrette to creamy Green Goddess Dressing is covered. With a full primer on varieties of lettuce and suggestions for garnishing, All About Salads & Dressings illustrates how much more there is to salad than just lettuce. Whether you belong to one of the millions of American households that already own a copy (or two) of Joy, or you have never cracked the spine of a cookbook before, Joy of Cooking: All About Salads & Dressings is for you. It is a spectacular achievement, worthy of its name. Joy has never been more beautiful. |
|
|
Joy of Cooking: All About Soups and Stews $15.95 A fresh and original way to put the classic advice of Joy of Cooking to work — illustrated and designed in a beautiful and easy-to-use new book. Chapters covering vegetable soups and stews, legume soups and stews, chowders, meat and poultry soups and stews, fruit soups, and more More than 130 of Joy’s most popular recipes — from Fresh Tomato Soup to Mulligatawny Soup to Brunswick Stew — plus recipes for 14 different stocks Easy-to-follow tips and techniques for effective storage, serving, and ingredient substitutions Sixty years after Irma Rombauer advised new cooks to Stand facing the stove, America’s love affair with Joy of Cooking continues unabated. And why not? Joy in hand, tens of millions of people — from novices to professionals — have learned to do everything from make a meat loaf to clean a squid to frost a wedding cake. For decades, Joy of Cooking has taught America how to cook, serving as the standard against which all other cookbooks are judged. All About Soups & Stews upholds that standard. While keeping the conversational and instructional manner of the flagship book, All About Soups & Stews is organized into ten chapters that cover stocks and broths, chowders, fish and seafood soups and stews, fruit soups, and more. This book incorporates more than 130 of Joy’s best-loved recipes — Chicken Stock to Irish Stew to Melon Soup. You’ll also find recipes for a dozen or more condiments and quick breads, as well as techniques for straining and storing stock. Add to that more than 150 original photographs, specially commissioned for this volume, presented in the most easy-to-use design imaginable. Whether you belong to one of the millions of American households that already own a copy (or two) of Joy, or you have never cracked the spine of a cookbook before, Joy of Cooking: All About Soups & Stews is for you. It is a spectacular achievement, worthy of its name. Joy has never bee |
|
|
White Trash Cooking $19.99 More than 200 recipes and 45 full-color photographs celebrate 25 years of good eatin” in this original regional Southern cooking classic. A quarter-century ago, while many were busy embracing the sophisticated techniques and wholesome ingredients of the nouvelle cuisine, one Southern loyalist lovingly gathered more than 200 recipes–collected from West Virginia to Key West–showcasing the time-honored cooking and hospitality traditions of the white trash way. Ernie Mickler”s much-imitated sugarsnap-pea prose style accompanies delicacies like Tutti”s Fancy Fruited Porkettes, Mock-Cooter Stew, and Oven-Baked Possum; stalwart sides like Bette”s Sister-in-Law”s Deep-Fried Eggplant and Cracklin” Corn Pone; waste-not leftover fare like Four-Can Deep Tuna Pie and Day-Old Fried Catfish; and desserts with a heavy dash of Dixie, like Irma Lee Stratton”s Don”t-Miss Chocolate Dump Cake and Charlotte”s Mother”s Apple Charlotte. |
