PW - Cooking the Books
Trouble viewing this email? Click here.
To ensure our emails reach your inbox, add Publishers_Weekly@email.publishersweekly.com to your address book. Click here to learn how.
June 22, 2009

In this Issue

This issue of Cooking the Books introduces a new column, Recipe Report. Each edition will feature a recipe from a forthcoming cookbook, with honest commentary (from me!) on how it turned out in my kitchen. The kick-off recipe: a Chocolate Espresso Pound Cake from the Cake Mix Doctor, who's built a career out of sprucing up cake mix from the box. See below for a review of how things went. Also in this issue: Artisan Bread in Five Minutes a Day has spawned a sequel, which will go up against some heavy bread baking competition this fall. Plus, a story on the online cookbook store Jessica's Biscuit, a report from the Gourmet Cookbook Club, and more. Please subscribe to Cooking the Books (it's free!) here.—Lynn Andriani, Senior Editor
  • Artisan Bread in Five Minutes a Day Sees a Sequel… and Competition
    When St. Martin’s/Dunne published Artisan Bread in Five Minutes a Day in late 2007, it didn’t anticipate how popular the book would be. It was a runaway hit, and the house has been shipping an average of 10,000 copies a month so far this year. It’s unsurprising that a sequel would follow, but this fall, that sequel, Healthy Bread in Five Minutes a Day, will have to contend with at least six other new bread-making titles. more » » » 

  • Online Cookbook Store Jessica's Biscuit Going Strong
    Jessica’s Biscuit stocks a dizzying array of cookbooks, from brand new releases to award winners to more obscure titles (for instance, there are eight books listed under its “Alaskan Cooking” category). Books are priced low, with most new books coming in just below Amazon’s prices. How does the Newton, Mass., company do it? “We buy right,” says the COO. Nearly 30 years of experience in cookbooks has taught the company to be smart and cautious, and it has paid off. more » » » 
  • Cooking the Books with Diane Abrams
    About a year ago, Gourmet launched a cookbook club, selecting a cookbook every month, reviewing it in the print magazine and offering related multimedia content on its web site. Diane Abrams, dirctor of Gourmet Books, spoke with Cooking the Books about what books she's loved, what she’s been disappointed by, and a couple of unforeseen quirks in the way cookbooks are published that the experts at Gourmet didn’t anticipate. more » » » 
  • Short Order: June 22
    This week's round-up of cookbook news includes three cookbook events, featuring Park Avenue socialites; South American chefs; and Thomas Keller and Miss America (together!). There's also early buzz on two foodie memoirs from acclaimed Chicago chef Grant Achatz and acclaimed Top Chef loser Stefan Richter. more » » » 
  • Review: Organic and Chic: Cakes, Cookies and Other Sweets That Taste as Good as They Look
    We were first taken with this book's photo of "Goldies," organic Twinkies dusted with gold metallic powder. But there's much more to this lively new collection of wholesome, sophisticated baked goods from cake maker Sarah Magid. In 60 recipes, Magid offers up crowd-pleasers like oatmeal raisin cookies and flourless chocolate almond cake, as well as homemade variations on childhood all-stars like Girl Scout Thin Mint cookies and Hostess Sno-balls. more » » » 




Recipe Report
This week, a recipe from Anne Byrn, aka the Cake Mix Doctor, for Chocolate Espresso Pound Cake. The recipe comes from The Cake Mix Doctor Returns, which Workman will publish in October. Byrn's take on semi-homemade cake baking includes using a package of plain chocolate cake mix (I used Duncan Hines "Moist Deluxe" chocolate fudge), along with more traditional ingredients like cocoa powder and sour cream, plus a hit of espresso powder. The cake turned out fluffy and towering, probably because I used a tube pan that was a tad smaller than the size Byrn called for. No matter: it was tasty. And yes, I felt a little guilty about using a cake mix (next time I might step it up to a more high-end mix), but hey, it was good. For the recipe, click here.
 


Reed Business Information

You are receiving this email because you have requested either a newsletter or a magazine from Reed Business Information.

You are currently registered to receive Publishers Weekly’ enewsletters at #EmailAddr#.
Unsubscribe from this eNewsletter |Manage Your eNewsletters | Privacy policy

If this eNewsletter was forwarded to you, please go to our eNewsletter subscription page to sign up for your own copy.

Begin or renew your Publishers Weekly magazine subscription


Send editorial questions about this enewsletter to: LAndriani@reedbusiness.com
Send advertising questions about this enewsletter to: cbryerman@reedbusiness.com

For additional assistance, contact us by email or at the address below:
Publishers Weekly, Customer Service, 8878 Barrons Blvd, Highlands Ranch, CO 80129-2345 USA.

© Copyright 2009, Reed Business Information, a division of Reed Elsevier Inc.
Advertisements