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March 30, 2009

Mark Bittman has famously said he follows a vegan diet every day until dinnertime, and about a million Americans adhere to the no meat, no dairy rules all day, every day. Chances are, those vegans have called on a Da Capo cookbook at one point; the house has become a leader in the genre. In this issue's lead story, two Da Capo editors talk about how they took the vegan cookbook world by storm. And elsewhere in the newsletter, epicurean archives are a prevailing theme: we chat with the New York Public Library's culinary archivist, and feature a review of a book on the history of food TV shows. Don't forget to sign up for Cooking the Books—it's free!—at https://www.publishersweekly.com/subscribe.asp?screen=pi10.—Lynn Andriani, Senior Editor

• Readin’ Vegan: How Da Capo Climbed Its Way to the Top of the Vegan Food Chain
  Two years after acquiring Marlowe & Company, Da Capo Press has seen tremendous growth in its vegan list, with eight vegan titles coming out this year, and three more under contract. As a result, Da Capo has emerged as one of the country’s premier publishers of vegan cookbooks. more » » » 
• Blurb Attracts Cookbook Authors
  Many self-publishing companies don’t offer a wide range of layouts or many options for illustrations—which isn’t helpful for cookbook writers who want to show off the crumb on a sugar cookie, or the way a steak cooked medium rare is supposed to look. Not so with Blurb, which just snagged its first celebrity cookbook authors: NPR’s Kitchen Sisters. more » » » 
• Short Order: March 30
  In this installment of our bi-weekly news round-up, Wiley scores four James Beard Award nominations; international art book publisher Actar is offering booksellers a free trip to Barcelona; and L.A.’s Cookbook Library closes for good, sadly, in April. more » » » 

• Cooking the Books with Rebecca Federman
  Rebecca Federman’s official title is electronic resources coordinator for the New York Public Library, but Federman also works with the library’s vast culinary collection. She talks to PW about her favorite old and new cookbooks, what cookbooks she’d love to see come back into print, and her obsession with old cocktail guides. Fix yourself a "Brandy Slip" and read on. more » » » 
• Review: Watching What We Eat: The Evolution of Television Cooking Shows
  How, exactly, did cooking shows evolve from Julia Child to Rachael Ray? It's not as simple as a perky makeover and vocabulary update (though we never heard Julia suggest adding a little "E.V.O.O." to a dish). A researcher and librarian takes a close look at the evolution of cooking shows, from James Beard's I Love to Eat; to Julia Child’s PBS show, The French Chef; to, inevitably, Rachael Ray's 30 Minute Meals. more » » » 

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