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January 20, 2009

Welcome to the fourth issue of Cooking the Books, a biweekly e-newsletter from Publishers Weekly covering cookbook news and reviews. To keep receiving the newsletter, you must sign up (it’s free!) at https://www.publishersweekly.com/subscribe.asp?screen=pi10.

• The Alinea Post-Mortem: An Untraditional Model Succeeds
  Ten Speed Press made a bold move last year when it announced it would publish Alinea, a book from the chefs at the acclaimed Chicago restaurant of the same name, in an open access model. The unorthodox publishing strategy seemed to work: Aaron Wehner, acting publisher of Ten Speed Press, said it was the bestselling high-end cookbook of the holiday season. more » » » 
• iPhone Recipe Apps Surge
  Allrecipes.com recently introduced a new initiative that will be a boon to its users—and demonstrates yet another way publishers can make their content available using new technologies. The Dinner Spinner is an application for the iPhone and iPod Touch that allows users to search content from Allrecipes, access cooking instructions, see photos, and get ratings and reviews. more » » » 
• Cooking the Books with Ellen Clark
  The week after Christmas, PW caught up with Borders cookbook buyer Ellen Clark for an anecdotal recap of the holiday season for cookbooks. Overall, Clark said, “[Cookbooks] did really well for us. I think we did better last week [the week of December 22] than was expected.” Clark ran down the hits and surprises of the biggest cookbook shopping season of the year. more » » » 

• Cooking by Number: Drinking Trends
  The Gourmand World Cookbook Awards, which received thousands of cookbooks from 102 countries in 2008, will announce its picks for 2008’s best wine and spirits books in the second quarter of 2009. The team behind the awards shared some of their findings on where wine and spirit books are surging, and what subcategories are hot. more » » » 
• Review: The Best Skillet Recipes
  Cooks Illustrated editor Christopher Kimball and his team of kitchen scientists celebrate the untold versatility of that ordinary workhorse, the 12-inch skillet. The cookbook contains plenty of variations on basic themes; ingredient and equipment roundups; and helpful illustrations for preparing mango and stringing snowpeas. more » » » 

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