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• Gourmet Today Benefits from Magazine's Closing
  Gourmet Today had a lot going for it before the magazine folded on October 5. But now that Gourmet’s final issue is on newsstands, sales of the book have jumped. Houghton Mifflin Harcourt has seen sales increase since the magazine closed—which was only two weeks after the book went on sale—and former editor-in-chief Ruth Reichl, who’d committed to touring to promote the book months ago, has been a hotter than usual ticket in light of recent events. more » » » 
• Make Room for Books on Cheese
  It's a big season for books about cheese. The coming months will see the publication of books on making cheese at home, building and running a small dairy, and cooking with cheese. There are books about people who’ve devoted their lives to cheese, and even a memoir by one of them. And, of course, there are reference books (which are necessary, since there are some 700 kinds of cheese in existence). Here's a summary of what's coming up. more » » » 
• Cooking the Books with Ann Mah
  Former Viking assistant editor Ann Mah left New York for Beijing, took a job as the dining editor for the English-language magazine That’s Beijing, and wrote a novel about a young Chinese-American woman who moves to Beijing in the midst of an identity crisis. Mah spoke to PW from Paris, where she now lives, about Kitchen Chinese: A Novel about Food, Family, and Finding Yourself, which Avon will publish as a paperback original in February. more » » » 

• Short Order: October 26
  This week, pics of Mark Peel celebrating at Campanile in L.A., Alicia Silverstone signing copies of her new book at the NYC Wine & Food Festival, Alton Brown answering questions at a B&N in Manhattan, John Besh partying in New Orleans, and Sarah Levy toasting her new baking book in Chicago. Also: news about HarperCollins picking up the self-published culinary novel The Recipe Club, and ATK founder Chris Kimball talks to PW about the Kindle. more » » » 
• Review: Knives at Dawn
  
  In Knives at Dawn: America's Quest for Culinary Glory at the Legendary Bocuse d'Or Competition, Andrew Friedman follows a grueling cooking competition through the selection of two cooks from Thomas Keller's French Laundry. His fly-on-the-wall reporting captures both the obsessive, perfectionist mindset of great chefs and their creative spontaneity under pressure—as small a matter as the sudden, intuitive selection of celeriac as an ingredient in a tart becomes a moment of high drama. more » » » 

Recipe Report: October 26

II haven't had a Cinnabon since high school, but whenever I pass a shop, the sweet, bready aroma tempts me (and then I walk on by, knowing that three bites in I'll feel stuffed and sugared into a coma). Even though Chocolate and Hazelnut Buns from Warm Bread and Honey Cake: Home Baking from Around the World by Gaitri Pagrach-Chandra (Interlink, Nov.) don't have cinnamon in them, they'll fill your home with that delicious, buttery scent. Click here for the recipe.