How Cookbook Authors Partner with Restaurants for Promotion and Recipe Testing | Eater
"Chef Jeremy Salamon’s New York counter served as the source for dishes that traveled on a book-tour dinner: the event brought the kitchen’s hits — "chicken liver mousse with grapes on Pullman bread, and cheesecake topped with olive oil" — to a Los Angeles dining room on October 1. Salamon built the book Second Generation: Hungarian and Jewish Classics Reimagined for the Modern Table around family recipes and inspiration from his grandmother, Agi; the restaurant likewise draws on that familial lineage for both the food and the name. Jeremy Fox recalls his first, excited reach-out after seeing posts from the restaurant on Instagram: “I was like, I think we’re soulmates or something,” and the collaboration was framed as a way for the chef to introduce his cookbook to a new audience. As Karly Stillman, the publicist behind Second Generation, put it, “People get to experience [Salamon’s] food, hopefully they buy the book and then become a follower later on.”" - Bettina Makalintal
