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Lake Isle Celebrates 20 Years
In the late 1990s, Hiroko Kiiffner had been running her small, New York City publishing house, Lake Isle Press, for about 10 years. She had produced a small number of solid cookbooks. When she got a call from a would-be author in upstate New York who wanted to write a cookbook and publish it in three months, she was skeptical. Yet the writer convinced her...
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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.
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Food Network and Morrow Enter Co-Publishing Deal
William Morrow and Food Network have entered into a first-look deal to publish co-branded books by FN’s talent and based on FN’s shows.
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Cooking as Chemistry: A New Book for Home Chefs Explains How Flavor Works
'The Art of Flavor' aims to give readers the tools—and the scientific knowledge—to experiment in the kitchen.
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