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February 02, 2009

Welcome to the fifth 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!).

• Cookbook Publishers Respond to Recession
  For all the escapist pleasures readers can get from high-end cookbooks like Alinea and Under Pressure, recipes for candied and dried tuna and grilled octopus tentacles aren’t exactly practical in this economy. On the extreme opposite end of the publishing spectrum are a number of forthcoming books aimed at cooking for very little money. more » » » 
• Comics Publishers Enter the Kitchen
  Comics publishers are constantly exploring new subcategories and genres. Superheroes and ninjas may be most popular, but what about chefs, bakers and food critics? A growing number of houses are exploring manga—Japanese cartoons—that take place in the kitchen.   more » » » 
• Cooking the Books with Polly Franchini
  With Oronzo Editions, Polly Franchini is bringing regional Italian cookbooks to American readers. “We’re not teaching people how to cook. Marcella [Hazan] taught us everything," she says. "This is a chance to get Americans to read Italian cookbooks that haven’t been filtered through chefs or American food writers.” Franchini talks to PW about what inspired her to launch the series and how she selects books to translate and publish. more » » » 

• Cooking by Number: Major Changes in American Kitchens in 2008
  The latest Allrecipes.com Monthly Measuring Cup trend report featured some highlights from 2008 pointing to the major changes in American kitchens over the past 12 months. Among some of the most interesting nuggets: searches for take-out style Asian dishes are up, and 85% of respondents are brown-bagging it. more » » » 
• Review: Gale Gand's Brunch!
  Who needs to go out for brunch when you can make you own omelets, crêpes, pancakes, onion tarts and cheddar grits? Mix up a Bloody Mary and check out pastry chef and restaurateur Gand's latest offering, filled with enticing recipes to inspire both beginners and those who think cooking brunch is too bothersome. more » » » 

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