Prentice Hall – $11,000+
$5000 advance, plus $6000 in royalties to date.
Nancy Berkoff, RD, EdD, CCE, AAC is a registered dietitian and a certified chef. She divides her time between nutrition and culinary arts instruction, food writing and consultation to the industry. She has presented nutrition/culinary arts workshops in the US, Mexico, Canada, Turkey, the Czech Republic, China, Russia, Norway and Iceland. Nancy’s awards and honors include Chef of the Year (Los Angeles), Food Writer of the Year (Southern California), Nutrition Educator of the Year (US Navy), and team member of the California Culinary Olympics Team.
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Nancy Berkoff teaches nutrition to various majors, including nursing, dietetic and restaurant management/culinary arts majors at community college and the university level, and for professional development (continuing education credits for people employed in the field). She said, “I found that the existing texts were much too advanced and technical for the restaurant/culinary majors. In addition, a lot of information they needed was not included. I approached several college textbook editors with an idea for a culinary-based nutrition text…and took the best offer. Not only is the text a big success, I am currently under development (can’t talk about it too much) with two more publishers, developing ancillary materials and new texts along the same line.”
Nancy’s book proposal includes:
Introduction
Wanting to publish a more user-friendly text to compete with the technical books in her genre, Nancy’s book proposal gets right to the point, stating exactly what the book is for – “accessibility and usability.”
Author Bio
She then briefly outlines her qualifications and pitches the book. Her writing is succinct and she manages to hook the potential publisher in only three paragraphs.
Book Description, Audience Profile
Nancy then gets into the meat of the proposal, detailing her audience, which includes a vast array of food professionals, including some the potential publisher may not have considered.
Key Content, Teaching Features and Ancillaries
Nancy moves on to describe the Key Content (themes of the book), the Key Teaching Features (easy reference sections of the book), and Key Ancillaries (software and other products that can complement the book).
Competition Comparison
Her Comparison to Competition admits there are several culinary nutrition texts on the market and she describes the major players. However, she also details how each one fails in one area or another, implying her book will succeed in each of these areas.
Proposed Table of Contents
She concludes with a Proposed Table of Contents, which provides a brief list of what will be included in each chapter.
The section headings of Nancy’s proposal were in Arial, 14 pt. font. The actual text of the proposal was single-spaced and in Times New Roman, 12 pt. font.
Prentice Hall paid Nancy a $5000 advance for this book and she has since earned more than $6000 in royalties.
Nancy’s book can be found at:
Nutrition for the Culinary Arts
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Excerpted from: BOOK PROPOSALS THAT WORKED! Real Book Proposals That Landed $10K – $100K Publishing Contracts by Angela Hoy
The book contains a copy of Nancy’s full book proposal to Prentice Hall.
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BOOK PROPOSALS THAT WORKED! Real Book Proposals That Landed $10K - $100K Publishing Contracts by Angela Hoy
ISBN: 9781601454461