When I was a young man, the only sensible option when producing a book was to turn to offset printing. Even in the late 1980s, the first glimmerings of print-on-demand (POD) publishing were already ...

The rapid rise of short-form content has spurred an increase in dealmaking for digital creators looking to expand their careers beyond the screen, agents and publishing execs say. By J. Clara Chan ...

There’s a new New York Times cookbook out now, but it’s a world apart from the first, which Craig Claiborne published in 1961. This one will have a more personal touch: It’s edited, at least in part, ...

“Princess Pamela’s Soul Food Cookbook” (Rizzoli, $30) was reprinted in hardcover earlier this year. The book is by the late Pamela Strobel, a Southern cook and singer who had a couple of restaurants ...