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A biography of French chef and restaurateur Eric Ripert is presented. He was born on March 2, 1965 in Antibes, France and joined a culinary school in Perpignan, France at the age of fifteen. He joined as head chef at the restaurant Le Bernardin in New York which was awarded four stars by the newspaper "New York Times." He also became a famous television personality and published several cookbooks including "Le Bernardin Cookbook: Four-Star Simplicity," "A Return to Cooking," and "On the Line."

The article focuses on the collaboration between chefs Yotam Ottolenghi and Sami Tamimi to publish a new cookbook. It states that the two chefs became partners when they met in London, England in 1990. It says that two chefs met up at the test kitchen of Ottolenghi, a restaurant and deli famous across London to discuss their partnership for publishing "Jerusalem," a cookbook which is a postcard from their childhood home.

A biography of Tyler Florence, chef and television personality is presented. He was born on March 3, 1971 in Greenville, South Carolina and graduated from the College of Culinary Arts at Johnson & Wales University. He also published seven cookbooks and launched children book series titled "Tyler Makes." He was diagnosed with attention deficit disorder during his childhood.

The article discusses American businesswoman, Martha Stewart and her work in the field of the magazine world, print, books writing, television, and internet. It discusses magazine "Martha Stewart Living" published by Time Inc and its success. It also discusses her journey, her first catering company, and entertaining and cookbooks written by her. It also discusses her success in merchandise and in a magazine business.

The article reports on Alison Roman's latest cookbook, "Sweet Enough," which is her third and first since her "cancellation," discussing her continued influence despite no longer being a New York Times contributor and the book's successful first-week print unit sales.

The article focuses on the impact of technology on the future of cookbooks. Topics include the development of cooking mobile device applications, innovations in digital editions of cookbooks in 2015, and the sales of print and electronic cookbooks in 2015. Information is provided on enhanced electronic cookbooks, which feature recipe timers and shopping lists.

The article presents a timeline on the history of recipes and cookbooks. English King Richard II had the royal chefs compile the first known English cookbook "The Forme of Cury." In 1786 Amelia Simmons published "American Cookery." In 1961 Julia Child published "Mastering the Art of French Cooking" and launched the corresponding cooking television show.

The article discusses trends in cookbook publication as of July 2014, focusing on books that emphasize chefs' home recipes. Topics include the release of titles such as "Marcus Off Duty: The Recipes I Cook at Home" by Marcus Samuelsson, books about flavors instead of recipes, and cookbooks based on drinks including smoothies and alcohol. INSETS: GUTEN APPETIT!;THE WHO, WHAT, WHERE OF COOKBOOK SALES.

The article looks at cookbook publishing in the U.S., as of February 2013. It notes popular trends, including vegetarian and vegan cookbooks, gluten-free cookbooks, and Middle Eastern cookbooks. It says cookbooks by authors who came to public attention via television cooking shows such as those on the Food Network continue to be popular. Cookbooks from the Moosewood Restaurant in Ithaca, New York, and from former Moosewood employee Mollie Katzen are discussed. INSET: The Gourmand Awards at the Paris Cookbook Fair.

The article focuses on the periodical "Southern Living" published by Time Inc. The periodical's publishing of the book "Official SEC Tailgating Cookbook" is cited as an example of its marketing which has increased the periodical's circulation in the first half of 2012 by 6.6 percent. It is noted that the periodical has enjoyed a strong increase in circulation outside the Southern states of the U.S.

The article discusses the publication of electronic cookbooks, also looking at mobile device applications and electronic companions which have been developed for use on mobile devices. Cookbooks by chefs Ming Tsai, Giada De Laurentiis, and Julia Child are discussed. The article also looks at bloggers who have written cookbooks such as Katie Quinn Davis, Grace Langlois, and Kelly Rudnicki, the use of video in e-books, and the development of cookbooks by brands. INSET: Cooking Behind the Scences.

The article discusses the situation where dormice are considered as a source of food for people in Slovenia. Topics discussed include the history of dormice hunting in the country, they being caught in traditional traps during the autumn season and legends pertaining to them. It also outlines the publication of a Slovenian cookbook in 1982 which presented a dormice recipe.

The article discusses publishers of cookbooks in the Bay Area of San Francisco, California. Topics include a shift in the focus of the culinary industry from New York City to San Francisco, the geographic and agricultural benefits of San Francisco to cooks and consumers focused on seasonal and sustainable food, and the aesthetic benefit of physical cookbooks over digital versions according to owner Celia Sack of the bookstore Omnivore Books on Food.

The article features Bruce Shaw, president and publisher of Harvard Common Press (HCP) that has nurtured a curated list focusing on parenting and cooking, such as the books "The Nursing Mother's Creation," by Kathleen Huggins and "Smoke & Spice," by Cheryl and Bill Jamison. It states that Shaw has partnered with associate publisher Adam Salomone and invested in food technology startups, demonstrating the publisher/investor model built by HCP. INSET: Why Buy the Cow?.

The article focuses on cookbook publishers of New England. Topics discussed include views of Will Kiester, publisher at Page Street, on book publishing, views of Ken Fund, chief operating officer at Quarto, on focus of the company's on producing a catalogue of issue-specific titles and goal of Michel Moushabeck, founder of Interlink Publishing, on increasing multicultural awareness for reader through cookbooks from around the world to American kitchens.

The article discusses the increasing readership for cook books and the growth of culinary books in the publishing industry. Particular focus is given to various cook books including "A forme of cury", "The English Hus-wife", and "The Cookery of England." Other topics addressed include french cooking and Chinese cuisine.

The article discusses the launch of a book Charleston Receipts by the Junior League of Charleston, in which this released publication includes Southern recipes and also provides the photographs of the event.

The article looks at cookbooks as indicators of economic development, as of 2013. The author notes that virtually every place in the world offers delicious dishes and cuisines but that many are not represented in cookbooks. He posits that the publishing of cookbooks reflects a stage of economic development in which restaurants become more common and recipes become standardized and commercialized. Cookbook authors cited include Madhur Jaffrey, Julie Sahni, and Susur Lee, and countries cited include Tanzania, Mexico, and Thailand.

The article reports on the decision of multimedia company Christopher Kimball's Milk Street to publish cookbooks, after Kimball departed from America Test Kitchen (ATK) as co-founder in November 2015. Kimball created the company with the goals of putting dinner on the table and translating and adapting cooking techniques from other countries. Milk Street plans to release "The Milk Street Cookbook" with Michael Szczerban as editorial director.

The article discusses that Jacksonville, Florida based chef Celestia Mobley has published a cookbook titled “Southern Goodness" .

A recipe book, Tacopedia, is presented listing the ways Mexicans cook, season, and serve tacos.

A personal narrative is presented which explores the author's experience of writing cookbooks while discussing how he became interested in writing cookbooks as a chef.

The article reports that chef Christine Ha has been named the "best home cook in America" on Fox Broadcasting Co.'s reality cooking show "MasterChef." It mentions that Ha is the first visually-impaired contestant who has competed on a cooking show and is inspired by her mother's Vietnamese cooking. It also informs that as a winner she will receive the 250,000 U.S. dollars grand prize and the opportunity to publish a cookbook.

El artículo ofrece información sobre la Biblioteca de Gastronomía de la Escuela Profesional de Turismo y Hotelería de la Universidad de San Martín de Porres (USMP) de Perú. El texto incluye una reseña histórica de la Biblioteca y la labor que esta realiza. Se hace referencia a la publicación de libros de gastronomía que realiza la USMP.

An interview with chef and author Stephen Harris of cookbook The Sportsman is presented. It talks about the pub The Sportsman's owner Stephen Harris's experience while publishing the cookbook. It tells about the chef liking his work of preparing food at the pub rather than seeking publicity. It discusses the mentioned recipes in the book being similar to the recipes served in the restaurant.

The article discusses changes at illustrated book publisher Phaidon since its acquisition by Leon Black, Chief Executive Officer (CEO) of private equity firm Apollo Global Management, from former owner Richard Schlagman as of May 2014, with a focus on Phaidon's fall 2014 book list. Topics include Phaidon's offices in New York City and London, England; the hiring of Keith Fox as CEO; and Phaidon's cookbooks. Phaidon's website and promotional events are also mentioned.

The article discusses publishers in New England such as Houghton Mifflin Harcourt (HMH), Countryman Press, and Taunton Press that are expanding their cookbook niche. Topics include why Kermit Hummel, the editorial director at Countryman Press, believes that cookbooks continue to sell, HMH's publication of "Weight Watchers New Complete Cookbook," and Taunton's television show "Moveable Feast With Fine Cooking."

The article focuses on the rise among chefs and restaurateurs that self-publishes their own cookbooks. It states that its is most important of promoting and distributing the book one it is out. It mentions that self-publisher allows full creative control of publishing and revenue of 100% that means the book generates straight back to them . According to Sat Bains in six months you can do a book but for me it is not authentic.

The article offers information on the tips to write and publish cookbook. Topics discussed include ways of producing successful cookbook, marketing and selling the book inside the own restaurants; views of Doug Seibold, founder of national publisher Agate Publishing/Surrey Books on cookbook; finding an agents to make sure the proposal of the book was tip-top shape before shopping it to publishers; and writing the proposal with the help of professional writers and consultants.

The article offers advice for self-publishing a cookbook in 2015. Topics include making sure to create a strong concept for the book, using crowdfunding to finance the publication, and developing a fan base before attempting to release a cookbook. Information is provided on how to connect with the reader.

The article discusses self-publishing of cookbooks by cooks and owners of restaurants in resort communities located on Lake Superior and Lake Michigan in the U.S. Midwest. Examples cited include cookbooks published by the Duluth Grill in Duluth, Minnesota, the Lake Avenue Bar & Grill in Duluth and Al Johnson's restaurant in Door County, Wisconsin.