I prefer to regard a dessert as I would imagine the perfect woman: subtle, a little bittersweet, not blowsy and extrovert. Delicately made up, not highly rouged. Holding back, not exposing everything and, of course, with a flavor that lasts.
A new book is just like any new product, like a detergent. You have to acquaint people with it. They have to know it's there. You only get to be number one when the public knows about you.