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April 10, 2009

As foodies descend upon their local greenmarkets this spring for asparagus and ramps, they may also be able to stuff another item in their reusable canvas tote bags: books. A growing number of greenmarkets, traditionally opposed to selling non-agricultural items, are starting to welcome booksellers along with farmers. This issue of Cooking the Books looks at markets in Oregon, California, New York and elsewhere that are successfully integrating books into their vendor offerings. We’ve also got a story about a new digital recipe reader that lets you follow a recipe for barbecued ribs and not worry about paging through the ingredients list with gooey fingers; as well as a Q&A with James Beard Award-nominated author Jayne Cohen, author of Jewish Holiday Cooking. If you’d like to keep receiving Cooking the Books—it’s free!—please register at https://www.publishersweekly.com/subscribe.asp?screen=pi10.—Lynn Andriani, Senior Editor

• Farmers’ Markets Attract Booksellers
  Although most greenmarkets have traditionally been hesitant to bring in non-agricultural vendors, some are starting to allow books in. There are nearly 4,700 farmer’s markets in the U.S., and booksellers in California, Texas and elsewhere are realizing that that they too can benefit from the heightened interest in buying locally-grown, sustainable foods. more » » » 
• Digital Recipe Reader Demy Hits the Market
  It’s not exactly a Kindle for cookbooks, but there’s a new digital recipe reader on the market. The Demy is a portable device that lets people store as many as 10,000 recipes, with a color LCD screen and features like a timer, a conversion function, enlarged text and an index. But the most enticing aspect of the Demy? It’s kitchen safe. more » » » 
• Short Order: April 13
  The IACP gave out its annual cookbook awards April 4, and Ten Speed Press wound up taking the cake. Also in this week’s round-up: the L.A. Times Festival of Books will feature demos from cookbook authors; and Children of Bellevue honored cookbook author Sheila Lukins, who once served as a volunteer at Bellevue Hospital. more » » » 

• Cooking the Books with Jayne Cohen
  Jayne Cohen, author of Jewish Holiday Cooking: A Food Lover’s Treasury of Classics and Improvisations, talked to PW before flying back to New York from Denver, where she was attending IACP. Once home, Cohen got to work on her Passover Seder. On the menu: chicken soup with roasted fennel matzoh balls; smoked whitefish gefilte fish with lemon-horseradish sauce; chicken with olives and preserved lemon; and brisket. Plus sides and desserts. Hungry? more » » » 
• Review: The New Portuguese Table: Exciting Flavors from Europe’s Western Coast
  David Leite of LeitesCulinaria.com highlights the eclectic ingredients and modern techniques that define Portugal today—and winds up bringing the country’s often-overlooked foods center stage. more » » » 

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