PW - Cooking the Books
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September 14, 2009

In this Issue

First Bite
This autumn's cookbook list isn't as front-loaded with heavy hitters as last year's was, which may help some strong titles from independent publishers rise to the top. At least that's Welcome Books' hope for Slow: Life in a Tuscan Town. The publisher's lead title is a stunning photographic look at the slow food movement in action. And speaking of books with legs, The Flavor Bible was published one year ago, and has just gone into its fourth printing—quite a feat for a book that features no recipes and doesn't have a celebrity name attached to it. This issue of Cooking the Books also has a Q&A with Best Food Writing editor Holly Hughes, as well as a heaping portion of news from around the cookbook world. Please subscribe to Cooking the Books (it's free!) here.—Lynn Andriani, Senior Editor
  • The Flavor Bible Still Selling One Year Later
    On September 7, The Flavor Bible celebrated one year on Amazon’s “Cooking, Food & Wine” top 100 bestseller list. And, its authors are quick to add, before Julie & Julia-related books took over much of list’s prime real estate, The Flavor Bible spent most of its life in the top 25. How did a book without a movie tie-in, national TV presence or celebrity authors, that doesn’t contain one recipe, achieve such success? more » » » 
  • Welcome's Slow Food Book Could Be Breakout Indie Hit
    Sleeper alert: one of this fall’s indie hits could be a gorgeous photography book on Italy's slow food movement. Welcome Books won’t release Slow: Life in a Tuscan Town by photographer Douglas Gayeton until next month, but it has already gone back for a second printing, bringing the total to 25,000 copies. The project began as a PBS Web series, grew into an art exhibition, and is now Welcome’s lead title for fall. more » » » 
  • Cooking the Books with Holly Hughes
    When Holly Hughes began editing the Best Food Writing series 10 years ago, the term “locavore” wasn’t a part of the foodie vocabulary and no one knew what the omnivore’s dilemma was. As Da Capo prepares to publish Best Food Writing 2009, Hughes spoke with PW about how food writing has changed over the past decade, why food writers are wonderful people, and why Marshmallow Fluff deserves a serious essay. more » » » 
  • Short Order: September 14
    In this installment of cookbook-related news, a federal judge throws out Sneaky Chef author Missy Chase Lapine's claim that Jessica Seinfeld copied her with Deceptively Delicious; Oxmoor House prepares a series of grit-centric events throughout the South; Clarkson Potter buys book by M. F. K. Fisher's grand-nephew; Wiley Canada partners with women's magazine Chatelaine on two books; PW reviews this fall's cookbooks for kids; and are Zagat guides on shaky ground? more » » » 
  • Review: Hot and Hot Fish Club Cookbook
    Husband-and-wife team Chris and Idie Hastings showcase the best offerings of their Birmingham, Ala.–based restaurant, the Hot and Hot Fish Club. More than a cookbook, this is a personal tribute to seasonal offerings and the hardworking, dedicated purveyors who supply the restaurant with the freshest ingredients. The authors focus on honest, unassuming dishes with a Southern flair that highlight rather than bury the natural flavors of the ingredients. more » » » 



Recipe Report: September 14

Forking Fantastic
Forking Fantastic (Gotham, Oct.) co-authors Zora O'Neill and Tamara Reynolds are on a mission to save the dinner party from extinction, running one of New York's most popular underground supper clubs and serving guests unpretentious, delicious meals. Here's a recipe for their Dilly Beans, which Reynolds discovered at roadside stands in Tennessee. Thanks to a generous dose of vinegar, the beans are delightfully tart, and fresh dill adds summertime freshness. I made the dish using green beans from my mother-in-law's garden, which were probably a little thicker and meatier than the skinny green beans pictured alongside the book's recipe. No matter; they still took beautifully to being pickled. Click here for the recipe.
 


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