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March 02, 2009

This issue of Cooking the Books looks at two publishers that have found new ways to publish international cookbooks. Well-known art house Phaidon is taking a luxe mainstream approach, with massive tomes on Italian, Spanish, and now Greek food; and Hippocrene Books, traditionally a publisher of dictionaries, has made inroads into cuisines most people never consider, like Eritrean and Bolivian. We also talk to Mark Bittman, Joy Manning and Tara Mataraza Desmond, all of whom have written recent books on the burgeoning trend of eating less meat. Don't forget to sign up for Cooking the Books: Click Here —Lynn Andriani, Senior Editor

• Phaidon Readies Its Big Fat Greek Cookbook
  Phaidon Press is known for its lavish art books, like last year’s $195 bestseller The Phaidon Atlas of 21st Century World Architecture. But it’s quickly developing a reputation as a cookbook publisher. Books like A Day at elBulli, The Silver Spoon and 1080 Recipes have established Phaidon as a competitive player, and this summer, a doorstopper of a cookbook on Greek food, Vefa’s Kitchen, will join the game. more » » » 
• Hippocrene’s International Niche
  The independent New York publisher has carved out a nook for itself as a publisher of cookbooks covering the foods of little-known regions. Over the years, Hippocrene has published cookbooks on Eritrean, Uzbek and Bolivian cuisines, as well as less exotic, if unexplored cuisines, like those of Ohio, New Hampshire and New Jersey. more » » » 

• Cooking the Books with Mark Bittman, Tara Mataraza Desmond and Joy Manning
  Mark Bittman’s new book Food Matters (S&S) is part manifesto, part cookbook, the ultimate goal being to teach readers to lose weight and “heal the planet.” Bittman suggests we do that by eating less meat, among other things. Coincidentally, Joy Manning and Tara Mataraza Desmond just wrote their first book, Almost Meatless (Ten Speed). We brought the three authors together to discuss how they respond when people ask, “Where’s the beef?” more » » » 
• Cooking by Number: Top Winter Comfort Foods
  Some 23 million cooks visited AllRecipes.com in January, many of them looking for comforting cold-weather foods. Here’s a look at what recipes saw the most movement from January 2008 to January 2009. more » » » 
• Review: Cooking Green: Reducing Your Carbon Footprint in the Kitchen—the New Green Basics Way
  Newgreenbasics.com founder Kate Heyhoe says the foods we eat and the ways we buy, store and prepare them can significantly effect global warming. In her helpful new guide, she explains the concept of a “cookprint” (the foodie version of an environmental footprint) and how to shrink it. more » » » 

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