San Rafael, Calif. – March 5, 2009– Duke Marketing, Publishing, LLC™, announced its recently published marketing book, HYPERLINK "http://www.marketing-cookbook.com" “Four Star Restaurant Marketing Cookbook—Recipes for Restaurateurs™, “ written by Linda Duke, CEO of Duke Marketing, has been chosen as a finalist for the International Association of Culinary Professionals (IACP) Annual Cookbook Awards.  More than 400 books were submitted this year, with top honors going to cookbook authors, photographers, designers and publishers. Finalists are selected after stringent scoring by an independent panel of 39 IACP culinary professionals.

This annual recognition by peers and industry leaders is a salute to the best food and beverage books, published in the previous calendar year. Winners are named in thirteen categories and one is chosen as the Cookbook of the Year. Categories are: American; Baking; Chefs and Restaurants; Compilations; First Book: The Julia Child Award; Food and Beverage Reference/Technical; Food Photography and Styling; General; Health and Special Diet; International; Literary Food Writing; Single Subject; Wine, Beer and Spirits.

Duke’s book is among three finalists in the category of HYPERLINK "http://www.iacp.com/displaycommon.cfm?an=1&subarticlenbr=661" l "foo" Food Reference & Technical. The other finalists’ books include The Science of Good Food and Food Wine Budapest. The winner of this category will be announced at the annual Gala Awards ceremony at the IACP conference in Denver, Colorado, April 4th, 2009.

The IACP annually celebrate the year's most outstanding food and beverage publications at their annual conference and awards. The awards program (originally called Tastemaker's) was created to encourage and promote quality and creativity in cookbook writing and publishing and to expand awareness of culinary literature. The IACP Cookbook Awards have become the industry's most coveted acknowledgement of excellence in the cookbook publishing world.

“I couldn’t be more thrilled to be chosen as a finalist by this prestigious group of culinary professionals, writers and experts in food journalism,” said Linda Duke. “My hopes are this book will provide answers to many restaurant operators and chefs across the country looking for help with the tough economy, and gives them easy-to-follow tactics to increase their sales.”

Recipes for Restaurateurs, the 300 page marketing resource for restaurant owners and operators, chefs, and chef-rateurs™, debuted in August 2008, offering step-by-step sales building recipes from planning, timelines, and supplies all the way though to execution. Written in a reader-friendly recipe format with over 250 photos and actual restaurant case studies along with 100 field tested tips, tools and tactics of successful marketing recipes (marketing programs), ingredients needed, and directions (a tactical guide), intended to generate sales and increase awareness of any restaurant brand. 

Recipes for Restaurateurs chapters include:  Special occasion promotions to drive lunch or dinner sales, grand openings, publicity stunts, community relations and fundraisers, how to create and execute contests, holiday events, target kids and schools, and motivating employees.

To order and more information please visit: www.dukemarketing.com .

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