Today’s print food section features a story about contemporary cookbook publishing, and Matt and Ted Lee’s efforts to make the process more intelligible to prospective authors. Although the final Charleston 2014 session of the Boot Camp is already booked, the brothers this week announced a pair of new workshops in New York City. The session on June 16-17 is targeted toward working chefs; representatives of other professions are welcome at the June 19-20 sessions. For more information, visit thefoodlife.com. And, speaking of the print food section, we’re debuting a passel of new columns today. Don’t miss it.