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February 17, 2009

In this issue of Cooking the Books, we visit the home of Martha, Rachel, Giada and Ina: Clarkson Potter Publishers. The economy may be tanking, but the powerhouse imprint of the Crown Publishing Group has plenty to celebrate when it turns 50 this month. There’s also a story on a new crop of books on growing your own food, a Q&A with Molly Wizenberg of food blog Orangette, and much more. Don’t forget to sign up (it’s free!) Click Here.—Lynn Andriani, Senior Editor

• Clarkson Potter Hits 50
  Fifty years ago, Clarkson N. Potter founded his eponymous press. It became part of Crown Publishing, then Random House. By the 1990s, Clarkson Potter “deliberately and strategically went after trying to become the most important cookbook publisher in the land,” said senior v-p and publisher Lauren Shakely. Today, the imprint home to more Food Network stars than any other publisher. more » » » 
• The Next Mini-Trend: Growing Your Own Food
  Growing your own food might seem like a fairly easy way cut down on food costs—certainly more doable than, say, choosing to live without a refrigerator. And while some argue that growing—and even raising—your own food doesn’t save you money in the long run, many publishers are turning out how-to books on the subject this spring. more » » » 
• Cooking the Books with Molly Wizenberg
  Molly Wizenberg’s food blog, Orangette, attracts almost 3,000 people a day. Through writing the blog, Wizenberg met her husband, landed a monthly column in Bon Appétit—and snagged a book deal with Simon & Schuster. Her memoir, A Homemade Life: Stories and Recipes from My Kitchen Table, pubs next month. Wizenberg talked to Cooking the Books from her home in Seattle about blogging, writing a book, and where she finds recipes. more » » » 

• Cooking by Number: Superfoods
  Last month, AllRecipes.com’s Monthly Measuring Cup reported that searches on its site for certain so-called “superfoods” have jumped considerably over the past year. The site tracked which superfoods—that is, foods with high amounts of nutrients—saw the biggest surge in the last 12 months. Here’s the top-10 list: more » » » 
• Review: Mediterranean Hot and Spicy
  Aglaia Kremezi, an expert on Greek cuisine, presents more than 100 recipes flavored with the subtle spices of the Mediterranean. Sections on mezes, appetizers and salads; main courses; and breads and desserts are fantastic, but the real soul of the book is its coverage of spice blends, sauces and condiments. more » » » 

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