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Janurary 05, 2009

 

• DNL eBooks by DNAML – The End to End eBook Solution

 

Happy New Year and welcome to the third issue of Cooking the Books, a biweekly e-newsletter from Publishers Weekly covering cookbook news and reviews. To keep receiving the newsletter, sign up at www.publishersweekly.com/cookingthebooks.

• What We’re Looking Forward To: 2008's Most Exciting Cookbook Deals
  Among the most interesting cookbook deals of 2008 were a collection of recipes from a rap star, a guide to cocktails from one of the country’s most high-profile restaurateurs, a new offering from one of America’s favorite food writers, and a gimmicky-themed book that just might work. Here are 10 books we’re looking forward to in the months to come. more » » » 
• 
  Can Do: Canning and Preserving Books on the Rise
  
  What do you get when you mix an economic crisis; a heightened interest in eating local, seasonal foods; and a strong DIY trend? Among other things, an increased interest in canning and preserving foods. Judging from booksellers’ anecdotes and a high number of related books slated for publication this year, jam making, canning, pickling and preserving will be one of the most popular cooking subcategories of ’09. more » » » 

• Cooking the Books with Phyllis Good
  Good Books and Mayo Clinic may not be slick, overtly commercial brands, but they both have a homey, authentic vibe that results in mass appeal. The two powerhouses are teaming up for the first time, with Fix-It and Enjoy-It! Healthy Cookbook by Phyllis Pellman Good with nutritional expertise from Mayo Clinic, which Good Books has just released. Good talked to PW about uniting two major brands—and the challenges and opportunities that entailed. more » » » 
  
• Cooking by Number: Asian Up, Italian Down
  The Gourmand World Cookbook Awards received thousands of cookbooks from 102 countries in 2008. Here is their perceived world ranking of cuisines, based on cookbooks published last year. Among their findings: once-stalwart Italian may be slipping, at least on the world's cookbook shelf. more » » » 
• Review: Pintxos
  Small plates alert! In a lovely new book, Gerald Hirigoyen focuses on pintxos, Basque for tapas or finger foods, a specialty taken very seriously in his homeland. Highlights include duck breast with oranges and green olives, tomato and watermelon salad, and fava beans with crème fraîche and mint. more » » » 

 

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