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The Dancing Gourmet & Lindergaff Books

First book keeps husband and wife publishing team "on their toes"

by Jim Barnes

Linda Hymes designed and wrote the book and husband Derek Gaffney did the photography. She is a longtime professional ballerina and Le Cordon Bleu-trained chef -- he is a world-traveling photographer and sculptor. She studied in New York and in London -- he was born in Dublin. Together they are taking the West Coast cookbook market by storm.

As happens to most independent artists with a book idea, several publishers and literary agents passed on their book idea because "it had no hook." But Linda is not one to give up easily, having already established successful careers in the competitive worlds of ballet and restaurant cooking.

"Although we contacted only a few publishers, it seemed they didn't think people would be interested in the approach a ballerina takes towards eating healthily," she says. "Perhaps they were unaware of the fascination people have about how dancers develop their finely toned muscles, or the even greater number who would love to know the secrets of having a ballerina's body."

The "hook" she describes must have worked, because the couple went on to self publish their book and within three months of its pub date The Dancing Gourmet had been accepted for national distribution at both Borders and Barnes & Noble bookstores. They recently appeared with best-selling T.V. chef-author Jamie Oliver (The Naked Chef) and kicked off an extensive booksigning tour. Outside the book trade, over 5000 copies have already been sold to ballet companies and dance shops nationwide. And, they have just won their first book award, a 2002 Gourmand World Cookbook Award in the Photography/Illustration category.

As the only professional ballerina to become a chef and write a cookbook, Linda's book attracted attention and rave reviews from the food and ballet worlds alike. After training at the School of American Ballet at Lincoln Center and a career as a principal dancer with Ohio Ballet, Linda traded in her pointe shoes for a set of knives and graduated from Le Cordon Bleu in London. The couple has lived in England, New York, Ohio and San Francisco, and have traveled extensively throughout Europe. Linda also has a degree in International/Intercultural Affairs from Fordham University and speaks several languages. The diversity of her recipes reflects these travels, and should appeal to a large range of cookbook buyers.

The Dancing Gourmet: Recipes to Keep You on Your Toes! is the only book of its kind that marries the culinary and performing arts, offering a legitimate parallel between two very complimentary professions: the body of a ballerina and the diet she must maintain to keep it. It is a very original angle in what might otherwise be perceived as a saturated cookbook market.

"In order to stay strong and energetic, I always made healthy choices, which allowed me to eat a surprisingly substantial amount of food. In fact, at one point I even toyed with the idea of calling the book "Look Like a Ballerina, Eat Like a Pig!" And because I happen to really enjoy eating, I made great efforts to develop recipes that taste rich and satisfying -- but are still relatively low in fat."

The appeal of The Dancing Gourmet to the dance audience has paid off in an unexpected way: Linda has just been asked to write a food column in Pointe magazine. With circulation of 80,000 and a readership of over 400,000 dance enthusiasts, these articles will be a source of ongoing advertising for the book. The Dancing Gourmet has already been featured in the magazine, and has also been listed in Dance Retailer magazine as the second best-selling new accessory product.

Another appeal is the intriguing approach to healthy gourmet cooking, written by someone who has made a career of keeping her weight balanced. Many women dream of being a ballerina or would like to look like one. Linda has employed her lifelong passion for food and dance to develop fresh and healthy recipes that won't stretch the waistline. I>The Dancing Gourmet shows them how to do this without sacrificing tasty food dishes -- and dispels the myth that dancers don't eat. "This is not a diet cookbook," exclaims Linda. "Dancers are athletes who need nutritious and energizing foods to maintain the strength and stamina required for a very physically demanding career." It is not often that someone involved in the most competitive and body-conscious of professions retires to become a gourmet chef. This unique angle along with Linda's professional pedigree has made it easy to gain publicity. In addition to two television appearances in Jackson, Mississippi and an upcoming segment on KRON 4 news in San Francisco in December 2002, feature articles have been printed in Open Exchange magazine, The Oakland Tribune, The Clarion Ledger (Miss.), full page articles in The Greenwich Time and Stamford Advocate in Ct., The Cleveland Plain Dealer and The Columbus Dispatch. Cooking Light and Energy magazines are currently testing recipes from the book for possible articles.

Fundraising is another vital part of the marketing plan, and a portion of the proceeds of every book sold goes to Career Transitions for Dancers, a non-profit organization based in New York City dedicated to providing financial support to retiring professional dancers. CTFD is helping to promote the book by featuring it in their newsletter sent to sponsors and 6500 members of the dance community. Each year CTFD holds a large 'Next Step' fund-raising gala at City Center in NYC, attended by major corporate sponsors such as CondÈ Nast, Rolex, and Toblerone. This year's gala featured The Dancing Gourmet at the center of each table.

Lindergaff Books is also a sponsor of National Dance Week and Linda will be representing them in upcoming television and media spots to promote dance in America. Fifty NDW delegates from 48 states have received copies of The Dancing Gourmet to be raffled off at NDW events next April to help generate further publicity. Many dance schools around the country are using the book in their fund-raising efforts.

With the popularity of the Nutcracker during the holidays with millions of dancers and dance enthusiasts throughout the country, Linda will attract much local interest wherever she goes, and displayed with its festive cover, The Dancing Gourmet will make a timely and attention-getting gift for the holidays. The book is currently available through wholesalers Baker & Taylor and Bookpeople. Lindergaff Books supplies full color promotional materials, including posters (11 x 17 is perfect for of Borders and Barnes & Noble end racks) and book marks, to all stores carrying the book.

"I have spent my entire career eating the luscious-looking recipes contained in The Dancing Gourmet cookbook and never had to diet," says Linda. "Dancing extremely demanding and athletic choreography 8-10 hours a day allowed me to eat whatever I wanted." Gee, rub it in. Does attending the ballet count for anything?

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Linda Hymes received her culinary training at the renowned Le Cordon Bleu Ecole de Cuisine in London, England. She has worked in restaurants in New York, London and San Francisco. Her passion for food extends beyond the elements of taste, to the creative process of food styling, lay-out and the designing of cookbooks as much as developing her own unique recipes.

Prior to becoming a classically trained chef, she studied at the prestigious School of American Ballet at Lincoln Center in New York City and danced professionally for 15 years, performing with the Pennsylvania Ballet Company, San Francisco Dance Theatre and as a principal dancer with the American Ballet Company and Ohio Ballet. Ms. Hymes has performed extensive roles in both classical and contemporary works, including principal roles in many Balanchine ballets. She and her husband Derek combine their love of good food and passion for photography in this beautiful first book.

The Dancing Gourmet, Recipes to Keep You on Your Toes!
By Linda Hymes, with photography by Derek Gaffney
$26.00/158 pp./8 1/2 x 11
ISBN 0-9719782-0-4
www.dancinggourmet.com