Download Chronicle Books Food & Drink Spring 2013...
Spring 2013 Food & Drink Catalog
True Blood
True Blood Drinks & Bites
Eats, Drinks, and Bites from Bon Temps By Gianna Sobol and Alan Ball • With Karen Sommer Shalett Recipes by Marcelle Beinvenu • Food photographs by Alex Farnum
By Gianna Sobol, Alan Ball, and Benjamin Hayes Recipes by Dawn Yanagihara • Recipe photography by Alex Farnum
True Blood, HBO’s blockbuster paranormal drama, enthralls a diverse audience of 13 million viewers (and counting). Menus at the now-famous Fangtasia and Merlotte’s Bar and Grill play a key role in the series, providing sustenance for its human characters, evoking memories of a bygone life for its vampires, and serving as a powerful symbol for the desires and carnal needs the characters harbor. It’s no wonder so many fans revel in at-home parties inspired by the food on the series! With recipes from unforgettable scenes, each entertainingly introduced by True Blood ’s most compelling characters, these 85 authentic bayou country recipes and 150-plus photos from the series give fans a big taste of Bon Temps. Gianna Sobol is an associate producer on HBO’s hit series True Blood. She lives in Los Angeles. Alan Ball is the creator, writer, and producer of the HBO original series True Blood and Six Feet Under. He lives in Los Angeles. Karen Sommer Shalett is the editor-in-chief of DC magazine, and a former staff writer for New Orleans’ Times-Picayune. Marcelle Bienvenu is co-author of the bestselling New Orleans heritage cookbook, Cookin’ Up a Storm.
For the ravenous fanbase of HBO’s smash hit series, True Blood Drinks and Bites presents 45 quick and easy recipes for themed gatherings and weekly watch parties, all inspired by the series’ most notorious vampires and victims. From the creator of True Blood and his writing team, these are deliciously “in-world” appetizers, cocktails, and nonalcoholic drinks to enjoy as the drama goes down in Bon Temps. Think Scorn Fritters and Hot Dates, washed down with an ice-cold Spirit Lifter. Entertaining and packed with novelty—including quotes and commentary from the characters themselves, plus original unpublished photography from seasons 1 through 5—True Blood Drinks and Bites brings home a fun and tantalizing taste of the onscreen action. $18.95 hc • 978-1-4521-1818-5 6 x 8 in, 128 pp, Rights: W
$29.95 hc • 978-1-4521-1086-8 8 x 10 in, 224 pp, Rights: W
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$29.95 hc • 978-1-4521-0969-5 8 x 10 in, 240 pp, Rights: W
“Food, music, and New Orleans are all passions about which—it seems to me—all reasonable people of substance should be vocal....This book gives voice to the characters, real and imaginary, whose love and deep attachments to a great but deeply wounded city should be immediately understandable with one bite.” – Anthony Bourdain
Treme™ Stories and Recipes from the Heart of New Orleans • By Lolis Eric Elie With a Foreword by Anthony Bourdain and Preface by David Simon • Food Photography by Ed Anderson
Inspired by David Simon’s award-winning HBO series Treme, this celebration of the culinary spirit of post-Katrina New Orleans features recipes and tributes from the characters, real and fictional, who highlight the Crescent City’s rich foodways. From chef Janette Desautel’s own Crawfish Ravioli and LaDonna Batiste-Williams’s Smothered Turnip Soup to the city’s finest Sazerac, New Orleans’ cuisine is a mélange of influences from Creole to Vietnamese, at once new and old, genteel and down-home, and, in the words of Toni Bernette, “seasoned with delicious nostalgia.” As visually rich as the series itself, the book includes 100 heritage and contemporary recipes from the city’s heralded restaurants such as Upperline, Bayona, Restaurant August, and Herbsaint, plus original recipes from renowned chefs Eric Ripert, David Chang, and other Treme guest stars. For the 6 million who come to New Orleans each year for its food and music, this is the ultimate homage to the traditions that make it one of the world’s greatest cities. Lolis Eric Elie is a New Orleans native, the story editor for the HBO series Treme, co-producer of the documentary Faubourg Treme. Anthony Bourdain is an author, television host, and writer for Treme. He lives in New York City. David Simon is an author, television producer, and the co-creator of the HBO series The Wire and Treme. He lives in Baltimore. Ed Anderson is a photographer specializing in food and the people who make it. He lives in Petaluma, California.
© 2013 Home Box Office, Inc. All rights reserved. Treme™ and related trademarks are the property
With essays on: Cajun vs. Creole Madame Begue and the Beginning of Brunch Signature Sandwiches: Po-boys and Poor Boys and Muffalettas Oyster Farmers: Black, Croatian, and Vietnamese New Orleans and the Invention of the Cocktail
of Home Box Office, Inc.
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BAKING & DES SERT S
$35.00 hc • 978-1-4521-1446-0 6½Σ x 93/8 in, 576 pp, Rights: US, Japan, Latin America, Middle East
“Dan is by far the most talented and creative baker I know.” – Yotam Ottolenghi
Short & Sweet The Best of Home Baking By Dan Lepard
This comprehensive compendium of baking (more than 280 recipes!) is from Dan Lepard, known for his much-loved food column in the U.K.’s Guardian newspaper. Featuring new techniques and traditions, Short & Sweet showcases Dan’s impressive culinary expertise with such delectable treats as Bourbon Pecan Brownies, Swedish Almond Cake, and Sugar-Crusted Pear Turnovers. From easy breads and gluten-free essentials to classic desserts and light bites, this friendly guide through the ins and outs of baking will earn a trusted place in the kitchen of novice and expert bakers. Dan Lepard is an award-winning food writer and photographer. He has written several cookbooks as well as contributed photographs to his own and other works. Dan’s popular baking column runs weekly in the U.K.’s Guardian newspaper and he also writes for the BBC and Sainsbury’s Magazine.
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BAKING & DES SERT S
$35.00 hc • 978-1-4521-0614-4 7½Σ x 10 in, 304 pp, Rights: W
“Pop Tarts, anyone? Clearly written and beautifully photographed, Flour is a baker’s treat.” – Dorie Greenspan
Flour was one of NPR's Best Books of 2010!
Flour, too Indispensible Recipes for the Café’s Most Loved Sweets & Savories By Joanne Chang • Photographs by Michael Harlan Turkell
The ideal companion to Flour—Joanne Chang’s beloved first cookbook—Flour, too includes the most-requested savory fare to have made her four cafés Boston’s favorite stops for breakfast, lunch, and dinner. Here are 100 gratifying recipes for easy at-home eating and entertaining from brunch treats to soups, pizzas, pasta, and, of course, Flour’s famous cakes, tarts, and other sweet goodies. More than 50 glorious color photographs by Michael Harlan Turkell take the viewer inside the warm, cozy cafés; into the night pastry kitchen; and demonstrate the beauty of this delicious food. With a variety of recipes for all skill levels, this mouthwatering collection is a substantial addition to any home cook’s bookshelf. Joanne Chang is the owner of Flour Bakery + Café, with locations in Boston and Cambridge, Massachusetts, and co-owner of Myers + Chang. She lives in Boston, Massachusetts. Michael Harlan Turkell is a Brooklyn-based food photographer.
Flour Pickles
4 English cucumbers, cut crosswise into rounds ¼ in/6 mm thick 1½ cups/300 g granulated sugar 1½ cups/360 ml Champagne vinegar 2 tbsp kosher salt 4 tsp pickling spice 1 tsp mustard seeds 1 tsp celery seeds 1 tsp fennel seeds 1 tsp ground turmeric 1 tsp freshly ground black pepper ½ tsp ground cloves ½ tsp chili powder
Put the cucumber rounds in a large container with a lid. In a medium saucepan, combine the sugar and vinegar, bring to a boil over high heat, and boil until the sugar dissolves. Remove the pan from the heat, add the spices and stir to combine. Pour the brine over the cucumbers and set aside at warm room temperature for 2 to 3 hours, or until cool. When the pickles have cooled to room temperature, cover and refrigerate them. The pickles are ready to serve after they have chilled for at least 8 hours. They may be stored in an airtight container in the fridge for up to 3 weeks. Makes 1½ qt /1.4 L.
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BAKING & DES SERT S
$24.95 hc • 978-1-4521-0126-2 8¾ x 8 in, 144 pp, Rights: W
“Glorious cookies and cupcakes.” – Sunset magazine
The Sugar Cube 50 Deliciously Twisted Treats from the Sweetest Little Food Cart on the Planet By Kir Jensen with Danielle Centoni • Photographs by Lisa Warninger
This covetable cookbook is a greatest-hits collection from Sugar Cube, a tiny pink food cart in Portland, Oregon, that is thronged daily by hungry hordes craving voluptuous sweets intensified with a spike of booze, a lick of sea salt, or a “whoop” of whipped cream. Sugar Cube founder and baker Kir Jensen left the fine-dining pastry track to sell her handmade treats on the street. Recipes for 50 of Kir’s most enticing cupcakes, cookies, tarts, muffins, sips, and candies are made more irresistible (if possible!) by 32 delicious color photographs. Sassy headnotes and illustrations that resemble vintage tattoos liven up this singular boutique baking book. Kir Jensen is the owner and chef of the Sugar Cube food truck. She lives in Portland, Oregon. Danielle Centoni is editor of Mix and a food writer whose work has appeared regularly in the Oregonian. She is the co-author of Mother’s Best: Comfort Food that Takes You Home Again. She lives in Portland, Oregon. Lisa Warninger is a lifestyle, fashion, and food photographer based in Portland, Oregon.
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BAKING & DES SERT S
$19.95 pb • 978-1-4521-0468-3 7¼ x 9¼ in, 144 pp, Rights: W
Ice cream for adults!
Humphry Slocombe Ice Cream Book
By Jake Godby and Sean Vahey with Paolo Lucchesi • Photographs by Frankie Frankeny
With more than 310,000 Twitter followers, a heaping helping of controversy, and a rich supply of attitude and humor, Humphry Slocombe is not your average ice cream shop. Yet the ice cream is what matters, and they make it in dozens of glorious, unique, and delightful flavors. This tasty book collects 50 recipes for these idolized and iconoclastic flavors, as well as surprising sundae combinations and popular toppings such as marshmallow and crumbled curry cookie. More than 50 color photographs, dozens of graphics and drawings, and first-person essays and scenes from the shop present a delicious foray into this scoop of San Francisco’s incredible food scene. Jake Godby is chef and part owner of Humphry Slocombe. He lives in San Francisco. Sean Vahey is operations manager and part owner of Humphry Slocombe. He lives in San Francisco Paolo Lucchesi is columnist of Inside Scoop for the San Francisco Chronicle. He lives in San Francisco. Frankie Frankeny is a San Francisco–based food and lifestyle photographer.
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$19.95 hc • 978-0-8118-7637-7 8¾ x 8 in, 160 pp, Rights: W
New York Times bestseller!
More than 1 million of Bakerella's Cake Pops titles sold!
Cake Pops by Bakerella Tips, Tricks, and Recipes for More Than 40 Irresistible Mini Treats By Bakerella
What’s cuter than a cupcake? A cake pop, of course! Wildly popular blogger Bakerella (aka Angie Dudley) has turned cake pops into an international sensation! Cute little cakes on a stick—from decorated balls to more ambitious shapes such as baby chicks, ice cream cones, and even cupcakes—these adorable creations are the perfect alternative to cake at any party or get-together. Martha Stewart loved the cupcake pops so much she had Bakerella appear on her show to demonstrate making them. Now Angie makes it easy (use boxed cake mix—Bakerella does!) and fun to re-create these amazing treats right at home with clear step-by-step instructions and photos of more than 40 featured projects, as well as clever tips for presentation, decorating, dipping, coloring and melting chocolate, and much more. Angie Dudley is the creator of Bakerella.com, her very popular blog that chronicles her adventures in baking.
Also Available CAKE POPS HOLIDAYS By Bakerella $14.95 hc • 978-1-4521-1116-2 8 x 6 in, 96 pp, Rights: W
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BAKING & DES SERT S
Cake Pops: Spring Chicks Cake Pops: Cupcakes By Bakerella
Cake pops have taken the world by storm thanks to the one and only Bakerella. And these adorable, one-project kits for those in a hurry to have fun and impress provide the perfect way to join the party. Each petit package includes sticks, bags, gift tags, ribbon, and step-by-step instructions for making 24 cake pops. CAKE POPS: CUPCAKES
CAKE POPS: SPRING CHICKS
$10.95 BOX • 978-1-4521-1119-3 Box with hinged lid: 3∂ x 6½ in, wafer sealed; tri-fold 2-sided instruction card, 24 cake pop sticks, 24 gift tags, 24 cello bags, 240-in ribbon, photographs throughout Rights: W
$10.95 BOX • 978-1-4521-1118-6 Box with hinged lid: 3∂ x 6½ in, wafer sealed; tri-fold 2-sided instruction card, 24 cake pop sticks, 24 gift tags, 24 cello bags, 240-in ribbon, photographs throughout Rights: W
Also Available CAKE POPS KIT By Bakerella $19.95 BOX • 978-1-4521-0292-4 5¾ x 6∆ x 3 in, 80-page booklet, 48 paper cake pop sticks, 48 clear cello gift bags, 48 gift tags, 160 yards ribbon, block for holding cake pops, full-color photographs, Rights: W
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Miette
Slice & Bake Cookies
100 Recipes and Variations from the San Francisco Sweet Shop By Meg Ray with Leslie Jonath • Photographs by Frankie Frankeny
Fast Recipes from Your Refrigerator or Freezer By Elinor Klivans • Photographs by Yunhee Kim
Renowned for beautiful cakes and whimsical confections, Miette Patisserie is among the most beloved of San Francisco’s culinary destinations. Miette’s pretty Parisian aesthetic enchants visitors with tables piled high with beribboned bags of gingersnaps, fleur de sel caramels, and rainbows of gumballs. This cookbook brings the enchantment home, sharing 100 secret formulas for favorite Miette treats from chef and owner Meg Ray. More than 75 gorgeous color photos capture the unique beauty of Miette desserts and shops. Just like the adorable cakes, cookies, éclairs and tarts for sale in Miette’s case, this book is irresistible!
For those short on time but long on cookie love, Slice & Bake Cookies comes to the rescue! Elinor Klivans, the baking expert behind Big Fat Cookies and Cupcakes!, shares 50 recipes that are quick to mix up, stash in the refrigerator or freezer, and have at the ready to slice and bake whenever a sweet craving strikes. From classics such as old-fashioned oatmeal raisin cookies and Linzer hearts to modern takes on savory cookies and crackers, the recipes collected here fit the bill for any impromptu get-together. With a rundown of ingredients and baking equipment—plus tips on decorating, serving, storing, and even shipping—freshly baked, warm from- the-oven cookies will always be on hand.
Meg Ray is chef and owner of Miette Patisserie and Miette Confiserie. She lives in Oakland, California. Leslie Jonath is the author of several cookbooks, crafting books and children’s books. She lives in the San Francisco Bay Area. Frankie Frankeny is a frequent photographer for Chronicle Books. She lives in San Francisco. $27.50 hc • 978-0-8118-7504-2 8¾ x 8 in, 224 pp, Rights: W
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Elinor Klivans is a former pastry chef and bestselling author of several home baking cookbooks. She lives in Camden, Maine. Yunhee Kim is a New York–based photographer specializing in food. $18.95 pb • 978-1-4521-0962-6 8∂ x 8 in, 120 pp, Rights: W
BAKING & DES SERT S
$24.95 hc • 978-1-4521-0965-7 8∂ x 8 in, 160 pp, Rights: W
Hand-Crafted Candy Bars From-Scratch, All-Natural, Gloriously Grown-Up Confections • By Susie Norris and Susan Heeger • Photographs by Joseph De Leo
The beloved candy bars of childhood have grown up, but there is no need to go to the French Laundry to get your fix. Candy bar devotees Susie Norris and Susan Heeger show how to reinvent candy bars as they should be—thick and layered with nougat, crisp with toffee, and coated with fine chocolate. Familiar candy-store bars and other nostalgic favorites are re-created using the freshest ingredients, right down to the peanut laden caramel and chocolate-drenched cookie crunch. A mix-and-match flavor chart inspires anyone with a sweet tooth to dream up custom treats of their own, such as covering marshmallows with molten chocolate. From the basics of candy making to tips on dressing up these luscious indulgences as elegant desserts, Hand-Crafted Candy Bars evokes the sweet memory of youth with simple, scrumptious sophistication. Susie Norris is a Los Angeles–based author, pastry chef, and culinary school instructor. She is founder and artisan chocolatier of Happy Chocolates. Susan Heeger is a book, magazine, and newspaper feature writer with a specialty in food, garden, design, home, and lifestyle stories. Joseph De Leo is a New York–based food photographer.
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Milk & Cookies
Tartine: The Boxed Set
89 Heirloom Recipes from New York’s Milk & Cookies Bakery
By Elisabeth Pruiett and Chad Robertson With Photographs by France Ruffenach and Eric Wolfinger
By Tina Casaceli • Foreword by Jacques Torres • Photographs by Antonis Achilleos
From New York City’s popular cookie shop Milk & Cookies comes 89 tried, true, and scrumptious recipes for cookies, bars, and brownies. In Milk & Cookies, pastry chef Tina Casaceli shares classic family recipes, as well as favorites from her bakery. More than 45 good-enough-to-eat photographs, can-do baking formulas, and a friendly Greenwich Village vibe make this cookbook too tantalizing to resist. Tina Casaceli is the chef/owner of Milk & Cookies and a pastry instructor at the French Culinary Institute. She lives in New York City. Jacques Torres is an acclaimed pastry chef, author, television personality, and chocolatier. He lives in New York City. Antonis Achilleos is an award-winning food photographer living in New York. $24.95 hc • 978-0-8118-7254-6 7½ x 9 in, 224 pp, Rights: W
TimeOut New York Reader’s Choice Best New Bakery 2006
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Two of the most gorgeous, celebrated, and bestselling baking books of the past five years, from San Francisco’s beloved Tartine Bakery, are presented together for the first time. A richly textured slipcase that captures the rustic elegance of a baker’s apron features both Tartine and Tartine Bread. Including recipes for luscious pastries, unforgettable desserts, and inimitable breads, and awash in award-winning photography, there is no better gift for baking enthusiasts than Tartine: The Boxed Set. Elisabeth Pruiett and Chad Robertson are co-owners and proprietors of Tartine Bakery. They live in San Francisco. France Ruffenach is a James Beard Award–winning photographer based in San Francisco. Eric Wolfinger is a San Francisco–based food and lifestyle photographer. $75.00 hc • 978-1-4521-0702-8 2-volume slipcase; 8∆ x 10∂ x 2∆ in; Tartine 224 pp; Tartine Bread 304 pp; color photographs throughout; burlap slipcase; 1-in checkered ribbon, Rights: W
BAKING & DES SERT S
$40.00 hc • 978-0-8118-7041-2 8½ x 10 in, 304 pp, Rights: W
“Mr. Robertson’s exceptional bread is notable because it’s a slow-fermented yeast bread in very French style that is a welcome change from the ubiquitous sourdough…. This is my favorite bakery in the United States.” – Mark Bittman, New York Times
Tartine Bread By Chad Robertson • Photographs by Eric Wolfinger
For the home or professional bread-maker, this is the book of the season. It comes from a man many consider to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco, a city that knows its bread. To Chad, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. He developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. A hundred photographs from years of testing, teaching, and recipe development provide step-by-step inspiration, while additional recipes provide inspiration for using up every delicious morsel. Chad Robertson trained at the Culinary Institute of America and, with his wife Elisabeth Prueitt, won the James Beard Outstanding Pastry Chef Award in 2008. Eric Wolfinger is a photographer, surfer, and bread-making apprentice at Tartine Bakery. Like Chad, he lives in San Francisco.
Also Available TARTINE By Elisabeth Prueitt and Chad Robertson Photographs by France Ruffenach Foreword by Alice Waters $35.00 hc • 978-0-8118-5150-3 8∑ x 10 in, 224 pp, Rights: W
OVER 50,000 COPIES SOLD
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Biscotti
BRITTLES, BARKS & BONBONS Delicious Recipes for Quick and Easy Candy
Chocolate Cakes 50 Great Cakes for Every Occasion
By Charity Ferreira • Photographs by Karen Steffans
By Elinor Klivans • Photographs by Ann Stratton
$9.95 hc • 978-0-8118-0095-2
$16.95 hc • 978-0-8118-5535-8
$22.95 pb • 978-0-8118-6872-3
6∑ x 6∑ in, 72 pp, Rights: W
7 x 8 in, 96 pp, Rights: W
8¾ x 8 in, 144 pp, Rights: W
OVER 215,000 COPIES SOLD
BREAD BIBLE 300 Favorite Recipes
Fast Breads 50 Recipes for Easy, Delicious Bread
I Love Macarons
By Beth Hensperger
By Elinor Klivans • Photographs by Susie Cushner
$14.95 pb • 978-0-8118-6871-6
$19.95 pb • 978-0-8118-4526-7
$19.95 pb • 978-0-8118-6570-8
7£ x 9 in, 80 pp, Rights: W
8 x 9 in, 496 pp, Rights: W
8∂ x 8 in, 144 pp, Rights: W
Painted Cookies More Than 60 Designs and Decorating Ideas for Adorable Cookies
Southern Pies A Gracious Plenty of Pie Recipes, from Lemon Chess to Chocolate Pecan
By Akiko Hoshino
By Nancie McDermott • Photographs by Leigh Beisch
By Margaret M. Johnson Photographs by Leigh Beisch and Margaret M. Johnson
$12.95 pb • 978-1-4521-0122-4
$22.95 pb • 978-0-8118-6992-8
$19.95 hc • 978-0-8118-6214-1
8¼ x 5∆ in, 88 pp, Rights: WE
8∂ x 8 in, 168 pp, Rights: W
7 x 8 in, 168 pp, Rights: W
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By Lou Seibert Pappas
By Hisako Ogita
Tea & Crumpets Recipes and Rituals from Tearooms and Cafés
BAKING & DES SERT S
CUPCAKES!
The Cupcake Deck
By Elinor Klivans Photographs by France Ruffenach
By Elinor Klivans Photographs by France Ruffenach
$16.95 pb • 978-0-8118-4545-8
$14.95 deck • 978-0-8118-5794-9
8∂ x 8 in, 144 pp, Rights: W
4¢ x 5∞ x 1∑ in, 25 two-panel cards, Rights: W
Coffee Cakes Simple, Sweet, and Savory
Gingerbread 60 Timeless Recipes for Cakes, Cookies, Desserts, Ice Cream, and Candy
By Lou Seibert Pappas Photographs by Maren Caruso $18.95 pb • 978-0-8118-5507-5
By Jennifer Lindner McGlinn Photographs by Beatrice Peltre
8∂ x 8 in, 132 pp, Rights: W
$19.95 hc • 978-0-8118-6191-5 8¾ x 8 in, 144 pp, Rights: W
SKY HIGH Irresistible Triple-Layer Cakes
Southern Cakes Sweet and Irresistible Recipes for Everyday Celebrations
By Alisa Huntsman and Peter Wynne Photographs by Tina Rupp
By Nancie McDermott Photographs by Becky Luigart-Stayner
$35.00 hc • 978-0-8118-5448-1
$19.95 pb • 978-0-8118-5370-5
8 x 9£ in, 224 pp, Rights: W
8¾ x 8 in, 168 pp, Rights: W
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All Cakes Considered A Year’s Worth of Weekly Recipes Tested, Tasted, and Approved by the Staff of NPR’s All Things Considered
BAKING FOR ALL OCCASIONS A Treasury of Recipes for Everyday Celebrations
The Chocolate Deck 50 Luscious Indulgences
Crème Brûlée
By Melissa Gray • Photographs by Annabelle Breakey
By Flo Braker • Photographs by Scott Peterson Foreword by Chuck Williams
By Lori Longbotham Photographs by William Meppem
$24.95 hc • 978-0-8118-6781-8 8∂ x 8 in, 224 pp, Rights: W
$35.00 hc • 978-0-8118-4547-2 7½ x 9 in, 320 pp, Rights: W
$14.95 deck • 978-0-8118-4844-2
Farmers’ Market Desserts Gorgeous Fruit Recipes from First Prize Peach Pie to Chocolate Cherry Cupcakes
ICE CREAM TREATS Easy Ways to Transform Your Favorite Ice Cream into Spectacular Desserts
Luscious Chocolate Desserts
Luscious Lemon Desserts
By Lori Longbotham Photographs by William Meppem
By Lori Longbotham Photographs by Alison Miksch
By Jennie Schacht • Photographs by Leo Gong
By Charity Ferreira • Photographs by Leigh Beisch
$19.95 hc • 978-0-8118-3516-9
$19.95 hc • 978-0-8118-2893-2
$24.95 pb • 978-0-8118-6672-9
$16.95 pb • 978-0-8118-4102-3
7 x 8 in, 144 pp, Rights: W
7 x 8 in, 144 pp, Rights: W
See’s Famous Old Time Candies A Sweet Story
Sticky, Chewy, Messy, Gooey Desserts for the Serious Sweet Tooth
By Margaret Moos Pick
By Jill O’Connor • Photographs by Leigh Beisch
Sweet Miniatures The Art of Making Bite-Size Desserts Completely Revised and Expanded
$14.95 hc • 978-0-8118-4867-1 7 x 7 in, 96 pp, Rights: W
$22.95 pb • 978-0-8118-5566-2 8∂ x 8 in, 168 pp, Rights: W
By Lou Seibert Pappas Photographs by Alison Miksch $14.95 hc • 978-0-8118-6682-8 7 x 8 in, 96 pp, Rights: W
4¢ x 5∞ x 1£ in, 50 cards, Rights: W
8∂ x 8 in, 208 pp, Rights: W
TARTINE By Elisabeth Prueitt and Chad Robertson Photographs by France Ruffenach • Foreword by Alice Waters $35.00 hc • 978-0-8118-5150-3 8∑ x 10 in, 224 pp, Rights: W
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By Flo Braker • Photographs by Michael Lamotte $22.95 pb • 978-0-8118-2446-0 8 x 8 in, 384 pp, Rights: W
BAKING & DES SERT S
We Love Madeleines
Sweet on Texas
By Miss Madeleine • Photographs by Antonis Achilleos
Lovable Confections from the Lone Star State By Denise Gee • Photographs by Robert M. Peacock
The first crowd-sourced cookbook from Chronicle Books, this celebration of the dainty French delight proves that classic doesn’t have to mean conventional. Forty reverential recipes—developed by madeleine lovers from Italy to Oregon and curated by Miss Madeleine herself—break the mold, with unexpected delights from Rosemary Parmesan Polenta to Molasses Spice to Chocolate Hazelnut, plus gluten-free and vegan options. Featuring expert tips on choosing ingredients, mixing and baking batter, and picking the right pan, as well as a chapter on glazes, dips, and other toppings, the wisdom of dozens of aficionados comes together in this delectable ode to the little shell-shaped cake we love. Miss Madeleine is a globe-trotting madeleine lover, seeking baking inspiration wherever she goes. She prefers to remain anonymous to protect the integrity of her culinary adventures. Antonis Achilleos is a New York–based photographer.
This tantalizing tome features a hearty helping of must-eat recipes and must-meet dessert devotees, garnished with their facinating stories. Learn about local Texan bakeries, the youngest pastry chef in the state, and the proper way to organize a Southern cookie swap. Divided into four tasty Texas regions, this cookbook features the big flavors of sweet treats like Deep Chocolate Meringue Pie, Citrus-Kissed Fig Ice Cream, Deep-Fried Coca-Cola, and Sweet Pineapple Tamales. With more than 60 classic and brand spankin’ new recipes for cakes, cookies, puddings, cobblers, ice cream, pies, and pastries, Sweet on Texas is a sugar-coated tour through the culinary wonderland of the Lone Star State. Denise Gee is the author of Southern Cocktails and Porch Parties. She lives in Dallas, Texas. Robert M. Peacock is a Dallas-based photographer. $24.95 hc • 978-1-4521-0248-1 8∂ x 8 in, 208 pp, Rights: W
$17.95 hc • 978-1-4521-0290-0 7 x 8 in, 128 pp, Rights: W
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BAKING & DES SERT S
Whoopie Pies
Perfect Pops
Dozens of Mix ’em, Match ’em, Eat ’em Up Recipes! By Sarah Billingsley and Amy Treadwell
50 One-of-a-Kind Popsicles That Will Rock Your World By Charity Ferreira
Is it a cake? Is it a cookie? With such deliciously soft and sweet cream-filled snacks, does it matter? The Internet is abuzz with recipes and stories of whoopie pie folklore, while customers everywhere are descending on bakeries in droves demanding these delectable treats. This adorable volume—the only cookbook devoted entirely to whoopie pies— features more than 40 mix-and-match recipes, including chocolate with marshmallow cream (the classic whoopie pie) and a range of bright flavors such as green tea, red velvet, pumpkin with a tangy cream cheese filling, and oatmeal with maple-bacon buttercream. With a puffy cover as soft as cake, plenty of color photos and hand-drawn illustrations, dozens of DIY decorating instructions, fun facts and baking tips, Whoopie Pies will make a welcome addition to any baker’s bookshelf.
Pops are summer’s freshest frozen treats, and they’re showing up in all the best places, from farmers’ markets to fine dining restaurants. The perfect way to make the most of ripe fruit is by suspending it in sweet ice, but Perfect Pops takes popsicles beyond fruit and juice. With 50 recipes for popsicles in creative, of-the-moment flavors, this book includes creamy pops, fancy pops reminiscent of nostalgic American desserts such as chocolate pudding, and alcohol-spiked pops for adults. Techniques for making striped, swirled, layered and creamy-centered pops dipped in chocolate make this book a charming resource for mothers and crafters looking for easy kitchen projects with delicious results!
Sarah Billingsley is a western Pennsylvanian who didn’t get enough whoopie pies as a kid. She now lives in San Francisco. Amy Treadwell was born in Massachusetts and raised on a steady diet of whoopie pies and franks and beans every Saturday night. She lives in San Francisco. $16.95 hc • 978-0-8118-7454-0 7 x 8 in, 132 pp, Rights: W
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Charity Ferreira is the author of Brittles, Barks & Bonbons and Ice Cream Treats. She lives in Oakland, California. $16.95 hc • 978-1-4521-0192-7 7 x 8 in, 96 pp, Rights: W
BAKING & DES SERT S
Top Pot Hand-Forged Doughnuts
Cake Simple
Secrets and Recipes for the Home Baker
Recipes for Bundt-Style Cakes from Classic Dark Chocolate to Luscious Lemon Basil By Christie Matheson • Photographs by Alex Farnum
By Mark and Michael Klebeck with Jess Thompson • Photographs by Scott Pitts
Among enthusiasts, Seattle’s Top Pot Doughnuts reigns supreme. Now, doughnut aficionados everywhere can enjoy these tasty treats at home. Committed bakers, casual home cooks, and sweet-toothed fans will eat up these 50 tried-and-true recipes—from classic Old-Fashioneds to the signature Pink Feather Boa— and become experts themselves after learning the secrets of doughnut-making tools, terms, and techniques (no, you don’t need a deep fryer). And the selections of toppings and glazes, from chocolate to lavender? That’s just icing on the doughnut. Mark and Michael Klebeck are construction guys turned entrepreneurs who opened Top Pot Doughnuts in 2002. They live in Seattle. Jess Thompson is a Seattle-based blogger and freelance writer. Scott Pitts is a Seattle–based photographer.
Bundt-style cakes appeal to everyone—busy home bakers appreciate how simple they are to make, and cake lovers adore the endless (and delicious!) variety of shapes and forms they can take. This collection of more than 50 recipes delivers retro fun with a sophisticated spin, offering everything from nostalgia-inducing classics and decadent indulgences to adorable minis and even vegan versions of this eponymous treat. Enticing photos throughout showcase these whimsical, irresistible desserts and will have anyone with sweet cravings begging for this circular sensation! Christie Matheson is the co-author of several books, including Flour. She lives in Boston and San Francisco. Alex Farnum is a San Francisco–based photographer. $19.95 hc • 978-0-8118-7936-1 7 x 8 in, 132 pp, Rights: W
$16.95 hc • 978-1-4521-0212-2 7 x 8 in, 144 pp, Rights: W
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BAKING & DES SERT S
Blackbird Bakery Gluten-Free
Sweet & Easy Vegan
75 Recipes for Irresistible Gluten-Free Desserts and Pastries
Treats Made with Whole Grains and Natural Sweeteners By Robin Asbell • Photographs by Joseph De Leo
By Karen Morgan • Photographs by Knoxy
Celebrities such as Courteney Cox and Laura Dern love Blackbird Bakery for its famously scrumptious gluten-free desserts. Now these same sweets can be yours too, thanks to this beautiful cookbook that collects 75 delicious recipes for classic desserts and gorgeous French pastries, all made without gluten. Celiac disease is on the rise (more than 3 million Americans and an equal number of Europeans have been diagnosed), and millions more seek gluten-free products to supplement a healthy lifestyle. With this cookbook, gluten-conscious gluttons can dish up all sorts of delectable desserts—anytime the craving strikes! Karen Morgan is the “Big Bird” at Blackbird Bakery and the blogger behind Blackbird Bakery. She lives in Austin, Texas. Knoxy is a food and lifestyle photographer based in Austin, Texas. $24.95 hc • 978-0-8118-7331-4 7 x 8 in, 224 pp, Rights: W
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Here is the delicious answer to every vegan’s most important question: What’s for dessert? From cookies and brownies to cakes and pies (and even vegan “ice cream”), author Robin Asbell proves that nothing is lost when choosing to forgo dairy. Sweet & Easy Vegan collects more than 60 indulgent recipes and includes expert information on natural sweeteners, whole grains, and the benefits of a vegan lifestyle, plus a handy guide to unusual ingredients and a source list to help readers find them. Vegan never tasted so sweet. Robin Asbell is a chef, food writer, and cooking teacher specializing in natural foods. She lives in Minneapolis, Minnesota. Joseph De Leo is a New York–based photographer specializing in food. $35.00 hc • 978-1-4521-0301-3 8 x 10 in, 208 pp, Rights: W
BAKING & DES SERT S
$35.00 hc • 978-0-8118-6944-7 7½ x 10 in, 320 pp, Rights: W
“At Flour Bakery + Café, Joanne Chang creates some of the finest cakes and pastries in Boston.” – New York Times
“This patisserie’s baked goods are nirvana on a plate!” – Newsweek
Flour Spectacular Recipes from Boston’s Flour Bakery + Cafe By Joanne Chang with Christie Matheson • Photographs by Keller + Keller
Every day, 1,500 Bostonians can’t resist buying sweet, simple pleasures such as Homemade Pop-Tarts from an alumna of Harvard with a degree in economics. From Pain au Chocolat and Lemon Raspberry Cake to perfect croissants, Flour Bakery–owner Joanne Chang’s repertoire of treats is deep and satisfying. While at Harvard she discovered that nothing made her happier than baking cookies, a path that led her to a sticky bun triumph over Bobby Flay on the Food Network’s Throwdown. Featuring more than 100 recipes—including Flour favorites such as the Milky Way Tart and Dried Fruit Focaccia—plus a baker’s dozen of tips, this mouthwatering collection is a classic baking book, no matter where you live. Joanne Chang is the chef-owner of Flour Bakery in Boston. She has a degree in applied mathematics and economics from Harvard University and was a pastry chef at Payard Patisserie and Mistral. She lives in Boston. Christie Matheson is the author or co-author of several books, including Salty Sweets. She lives in Boston and San Francisco. Keller + Keller are Boston-based food and lifestyle photographers.
Also Available FLOUR, TOO
$35.00 hc • 978-1-4521-0614-4 7½Σ x 10 in, 304 pp, Rights: W
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BAKING & DES SERT S
$16.95 hc • 978-1-4521-0964-0 7 x 8 in, 128 pp, Rights: W
Recipes include: Jalapeño-Cheddar Pretzel Bites Pretzel Grilled Cheese with Tomato-Basil Jam Fried Pretzels with Cinnamon Sugar Honey Wheat Pretzel Twists Buttery Pretzel Crackers Caramel-Chocolate-Pecan Pretzel Wands
Pretzel Making at Home By Andrea Slonecker • Photographs by Alex Farnum
Here’s a new twist on an old favorite: pretzels warm from the oven. DIY bakers can make their own crunchy, chewy, savory, or sweet artisan pretzels with this collection of 50 recipes that imagines every way to shape, fill, and top them. Here are the traditional versions as well as novel creations such as Philly cheesesteak pretzel pockets and fried pretzel with cinnamon sugar. More substantial dishes like wild mushroom and chestnut pretzel stuffing, and pretzel bread pudding with caramel sauce elevate the humble pretzel to dinner-table fare as this tantalizing cookbook takes a cherished everyday snack to the next level of culinary creativity. Andrea Slonecker is a food writer, recipe developer, and cooking teacher who bakes pretzels at home in Portland, Oregon. Alex Farnum is a West Coast–based food photographer.
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BAKING & DES SERT S
$19.95 pb • 978-1-4521-0950-3 7½ x 9 in, 144 pp, Rights: W
Recipes include: Soda Water Crackers with Smoked Salt A School of Gluten-Free Fish Crackers Swedish Caraway Rye Crackers Animal Crackers with Zesty Lemon Frosting Figgy Bourbon Conserve Sconnie Beer and Cheese Fondue (Don’t Tell Them It’s Vegan) Mushroom and Cashew Pate
Crackers & Dips More Than 50 Homemade Snacks By Ivy Manning • Photographs by Jenifer Altman
This is the DIY guide to making homemade crackers, with 52 formulas for crisp snacks and the luscious dips to eat them with, all celebrated with 25 playful photographs. Portland, Oregon–based food writer and baker Ivy Manning capitalizes on the pure flavors of whole grains, real butter, cheese, fresh spices, and no preservatives in her formulas for crunchy, sweet, and savory treats, all made to pair with a chapter’s worth of creamy, gooey dips, and schmears. Recipes and tips are for bakers of all skill levels and tastes, with formulas for vegan, gluten-free, and whole-grain crisps. This adorable book is timed perfectly for the cracker-making trend and makes the ideal gift for the baker or entertainer who takes pride in making everything from scratch. Ivy Manning is a food writer and weekly columnist for the Oregonian. She lives in Portland, Oregon. Jenifer Altman is a photographer and writer. Her books include Instant Love and Gem and Stone. She lives in Brooklyn, New York, and Asheville, North Carolina.
Amaranth Crackers with Cheddar and Pepitas
Rosemary Graham Crackers
I was first introduced to amaranth flour through friend and fellow Portland baker Kim Boyce. In her excellent book Good to the Grain, Kim uses amaranth flour to add a rich flavor to her hazelnut cookies; one bite and I was instantly in love with this gluten-free flour. Here, I pair amaranth flour with the bold Southwestern flavors of chili powder, cumin, and garlic and top the crispy crackers with Cheddar and hulled pumpkin seeds (pepitas). Try them dunked in bold dips like the Tangy Roasted Tomatillo and Avocado Dip (page 110) or the Sconnie Beer and Cheese Fondue (page 120).
When the oil has reached the right temperature, add a few triangles to the pan and fry, flipping them once while cooking, until they are the color of new copper, 20 seconds. Transfer the fried
This recipe is adapted from a clever dessert served at Laurelhurst Market in Portland, Oregon, called The Night at Lost Lake. Chef de cuisine Shannon Preble serves these rosemary-flecked graham crackers with a brûléed marshmallow, a square of not-quite-melted chocolate, and a shot of whiskey. The subtle evergreen flavor of the crackers, combined with the other accoutrements, is a witty nod to the best grown up camping desserts. In this version, I put the whiskey in a gooey caramel sauce, so you can dunk your s’mores in a whiskey-tinged dip rather than drink the booze as a shot. Leftover crackers are killer good all by themselves, and they keep well for weeks, so they’re the perfect cookie-jar filler.
MAKES 35 CR ACKERS
1 cup/105 g amaranth flour 1/2 cup/65 g cornstarch, plus 2 tsp for rolling
crackers to the paper towels. Fry the remaining wonton triangles in small batches of 2 or 3 crackers per batch, adjusting the heat as necessary to keep the oil at about 350°F/180°C. The crackers are best served the day that they are fried.
MORE THAN 50
1 tsp baking powder
HANDmade Snacks
MAKES 8 S’MORES PLUS 40 CR ACKERS FOR SNACKING
2 tbsp sugar
For the grahams
1 tbsp chili powder
1/3 cup/80 ml milk
2 tsp ground cumin
IVY MANNING
2 tbsp honey
1 tsp fine sea salt
2 tbsp molasses
1/2 tsp garlic powder
11/2 tsp vanilla extract
1/4 cup/60 ml water
13/4 cups plus 2 tbsp/245 g whole-wheat flour or 1 3/4 cups, plus 2 tbsp/255g graham flour (see Cracker Tip)
3 tbsp extra-virgin olive oil
1/2 cup/60 g unbleached all-purpose flour, plus more for rolling
1/4 cup/30 g pumpkin seeds (pepitas)
70
place one sacrificial wonton in the oil; it should rise to the surface and turn light golden brown in about 10 seconds.)
with S’mores Accoutrements
1/2 cup/50 g grated tightly packed Cheddar cheese
1/2 cup/100 g packed light brown sugar
98
3/4 tsp baking powder 1/2 tsp baking soda 11/2 tsp finely chopped fresh rosemary PHOTOGR APHS BY 11/4 tsp ground cinnamon 1/2 tsp salt
78
Jenifer Altman
6 tbsp/85 g chilled unsalted butter, cut into 1/2-in/12-mm pieces 2 tbsp sugar Crackers & Dips
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Crackers_INT_mechs.indd 2-3
Crackers & Dips
Crackers & Dips
Crackers_INT_mechs.indd 98-99
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B E V E R A G E S & C O C K TA I L S
I’m so happy it’s happy hour
American Cocktail
Sinfully Delicious Cocktails for Any Occasion
50 Recipes that Celebrate the Craft of Mixing Drinks from Coast to Coast By the Editors of Imbibe magazine Photographs by Sheri Giblin
By Anne Taintor
Anne Taintor’s droll wit is the perfect complement to a dry martini—or two. Her countless fans, much like the sassy women in her vintage-with-a-twist artwork, enjoy the appeal of a well-made drink and an opportunity for a little creative misbehavior. This chic volume pairs delicious, easy-to-make cocktails alongside Taintor’s classic collages. With dozens of recipes (such as Absinthe Minded, Gin and Sin, Pillow Talk, the Naked Waiter, and more) for a wide variety of occasions—each selected by Taintor herself—this handy bar book serves up a tasty twist of sarcasm to make it all go down smooth. Surely it’s five o’clock somewhere. Anne Taintor is a relatively good girl with a slightly checkered past. Much emulated, never replicated, she first began pairing vintage illustrations with witty sayings 25 years ago, cutting and gluing images at her kitchen table. She lives in a straw-bale house in rural New Mexico. $14.95 hc • 978-1-4521-0287-0 6 x 6 in, 96 pp, Rights: W
France has wine, Germany’s got beer, but America is the land of the cocktail. And cocktail culture is flourishing with mixologists wherever you live combining local, artisanal, and homemade ingredients to concoct drinks with complex layers of flavor. Fifty favorites from the best bartenders coast to coast offer modern twists on heritage drinks, plus all-new creations, complete with glimpses into each one’s inception and unique ingredients. This cocktail guide is perfect for mixed drink aficionados, home entertainers, and anyone who enjoys unwinding with a choice beverage after a long day. From wine, spirits and beer to coffee and tea, Imbibe celebrates the world in a glass. On their website (imbibemagazine.com) and in every issue of the award-winning magazine, Imbibe features the world’s top drink destinations, recipes and in-depth stories exploring the fascinating people, places and flavors of liquid culture. Sheri Giblin is a San Francisco–based photographer. $19.95 hc • 978-0-8118-7799-2 6 x 8 in, 144 pp, Rights: XUK
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B E V E R A G E S & C O C K TA I L S
Beer Tasting Toolkit
99 Bottles of Beer Journal Set
How to Choose and Taste Beer Like a Brewer
By Dave Selden
By Jeff Alworth
Here’s a fun way to discover the nuances of artisan beers from lagers and ales to porters and stouts. Tasting profiles from the booklet get the ball rolling—they break down beer into style categories and include information on each variety’s background, flavors, aromas, and unique character. Cover the bottles with the paper sleeves to conduct blind tastings, and record tasting notes—a world of beer awaits! Jeff Alworth writes the blog Beervana (beervana.blgspot.com), a site devoted to all things craft-beer related in his home city of Portland, Oregon. He writes extensively about beer for many publications and regularly brews craft beer in his own home.
For craft-beer enthusiasts and home brewers, this set of mini journals is ideal for jotting down personal tasting and brewing notes. And each journal is small enough to fit into a back pocket and take to the brew pub. Dave Selden is a marketing exec in the tech industry by day, and by night (and weekends) he’s an avid home brewer and blogger (www.33beers. com/999-Beers/). He lives and brews in Portland, Oregon, the epicenter of modern craft brewing. $12.95 box • 978-1-4521-0621-2 Boxed set, 3½ x 5½ in, 3 books in a paper-over-board slipcase, 72 pp each, shrink-wrapped, Rights: W
$24.95 box • 978-1-4521-0176-7 9ø x 6∂ in, 48 pp illustrated paperback book, 4 tasting notepads (100 pp each), 18 paper blind-tasting sleeves, 3-fold beer cheat-sheet, shrink-wrapped, Rights: W
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B E V E R A G E S & C O C K TA I L S
Hip Sips Modern Cocktails to Raise Your Spirits
MARGARITAS, MOJITOS & MORE
By Lucy Brennan with Carolyn Burleigh Photographs by Sheri Giblin
$16.95 hc • 978-0-8118-6209-7
$7.95 hc • 978-0-8118-5436-8
6½ x 9½ in, 120 pp, Rights: W
4 x 5¾ in, 80 pp, Rights: W
By Jessica Strand Photographs by Frankie Frankeny
$16.95 hc • 978-0-8118-4958-6
Mini Bar: Tequila A Little Book of Big Drinks By Mittie Hellmich
Also Available by Mittie Hellmich:
6 x 8 in, 132 pp, Rights: W
Mini Bar: Rum A Little Book of Big Drinks $7.95 hc • 978-0-8118-5438-2 • 4 x 5¾ in, 80 pp, Rights: W
Mini Bar: Vodka A Little Book of Big Drinks $7.95 hc • 978-0-8118-5321-7 • 4 x 5∂ in, 80 pp, Rights: W
Sips & Apps Classic and Contemporary Recipes for Cocktails and Appetizers
Ultimate Bar Book The Comprehensive Guide to Over 1,000 Cocktails
By Kathy Casey Photographs by Angie Norwood Browne
By Mittie Hellmich
$14.95 hc • 978-0-8118-4290-7 6 x 8 in, 80 pp, Rights: W
$19.95 hc • 978-0-8118-6406-0
5 x 6∞ in, 476 pp, Rights: W
6 x 8 in, 204 pp, Rights: W
OVER 150,000 COPIES SOLD
Sangria Fun and Festive Recipes By Mittie Hellmich Photographs by Victoria Pearson
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$19.95 hc • 978-0-8118-4351-5
B E V E R A G E S & C O C K TA I L S
Let’s Bring Back: The Cocktail Edition A Compendium of Impish, Romantic, Amusing, and Occasionally Appalling Potations from Bygone Eras By Lesley M. M. Blume • Illustrations by Grady McFerrin
Sidle up to the bar and enjoy yesteryear’s classic and forgotten cocktails with the author of Let’s Bring Back. Throughout this illustrated compendium of the most nostalgic, surprising, delicious, and sometimes outrageous drinks in barroom history, Lesley M. M. Blume imparts classic cocktail wisdom with a wink—from glasses and garnishes to stylish sipping and the lost language of saloons—alongside 100 recipes that are due for a comeback. Let’s Bring Back: The Cocktail Edition offers plenty of opportunities to raise a glass in salute to the great mixers and drinkers of days gone by. Lesley M. M. Blume is a journalist, writer, and cultural observer based in New York City, and has covered fashion, media, and culture for a wide variety of publications, from the Wall Street Journal to Vogue. She is also the Huffington Post’s contributing style editor.
Cocktails for a Crowd More Than 40 Recipes for Making Popular Drinks In Party-Pleasing Batches By Kara Newman • Photographs by Teri Lyn Fisher
In this tasty little volume, wine and spirits expert Kara Newman offers 42 fail-safe recipes for making great cocktails in batches, proving that no host need ever spend the evening trapped behind the bar. With advice on measuring and conversion techniques, helpful hints on balancing flavors, and plenty of tips for preparing ahead of time, the delights of drinks usually prepared individually are easily duplicated on a larger scale. Enriched with 24 color photographs, this useful book makes a winning gift for summer entertaining. Kara Newman is the spirits editor for Wine Enthusiast magazine, and has contributed to the New York Times, Saveur, Gourmet, and Imbibe magazine, among others. She lives in New York City. Teri Lynn Fisher is a food and lifestyle photographer based in Los Angeles, California. $18.95 hc • 978-1-4521-0949-7 7 x 8 in, 96 pp, Rights: WE
$18.95 hc • 978-1-4521-0826-1 5 x 8 in, 208 pp, Rights: WE
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B E V E R A G E S & C O C K TA I L S
Absinthe History in a Bottle
Absinthe cocktails 50 Ways to Mix with the Green Fairy
The Art of the Bar Cocktails Inspired by the Classics
By Barnaby Conrad III $22.95 pb • 978-0-8118-1650-2
By Kate Simon Photographs by Lara Ferroni
7∂ x 11∑ in, 172 pp, Rights: W
$19.95 hc • 978-0-8118-7329-1
By Jeff Hollinger and Rob Schwartz Foreword by Georgeanne Brennan Photographs by Frankie Frankeny
6 x 8 in, 112 pp, Rights: W
$24.95 hc • 978-0-8118-5498-6 9 x 11 in, 144 pp, Rights: W
The Bartender’s Deck By Philip Collins Photographs by Sam Sargent
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COFFEE Scrumptious Drinks and Treats
Bixology Cocktails, Culture, and a Guide to the Classics
$13.95 deck • 978-0-8118-1598-7
By Betty Rosbottom Photographs by Lara Hata
3ß x 4∂ x 1ø in, 50 cards, Rights: W
$14.95 hc • 978-0-8118-6056-7
OVER 130,000 COPIES SOLD
7 x 8 in, 96 pp, Rights: W
Porch Parties Cocktail Recipes and Easy Ideas for Outdoor Entertaining
Southern Cocktails Dixie Drinks, Party Potions & Classic Libations
Tequila Myth, Magic & Spirited Recipes
By Denise Gee Photographs by Robert M. Peacock
By Denise Gee Photographs by Robert M. Peacock
$18.95 hc • 978-0-8118-6504-3
$16.95 hc • 978-0-8118-6580-7
$14.95 hc • 978-0-8118-5243-2
7 x 8 in, 144 pp, Rights: W
6 x 8 in, 120 pp, Rights: W
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By Eve O’Neill and Doug “Bix” Biederbeck Photographs by Sheri Giblin $16.95 hc • 978-0-8118-6707-8 4½ x 6½ in, 160 pp, Rights: W
By Karl Petzke 7 x 8 in, 128 pp, Rights: W
B E V E R A G E S & C O C K TA I L S
Book of Beer Awesomeness A Champion’s Guide to Amazing Beer Activities, Party Skills, and More Than Forty Drinking Games By Ben Applebaum and Dan DiSorbo
Beer A Genuine Collection of Cans By Dan Becker and Lance Wilson
Beauty is in the hand of the beer holder. From pouring to storing, from crushing cans to doing keg stands, from beer bongs to beer pong, this definitive guide to beer drinking is a brew-lover’s bible. Written by the experts behind The Book of Beer Pong—and featuring feats of fortitude and games of strategy, skill, and memory, alongside other activities and challenges—The Book of Beer Awesomeness is full of kings-playing, cup-flipping, frosty-mugged fun. Tips and tidbits that cover the brewing and drinking of this most beloved of beverages around the world round out the ultimate guide for enjoying any beer—in any situation.
Ever crack open a can of Chief Oshkosh of Wisconsin, or sample Pabst’s Big Cat Malt Liquor? Remember the original St. Pauli Girl, Tennant’s bevy of lager lovelies, or Olde Frothingslosh (“the pale stale ale with the foam on the bottom”)? Presented alphabetically by brand, the nearly 500 cans collected here come from thirty-two countries and range from the iconic to the obscure to the downright bizarre. From long-forgotten brews to classic brands that have changed their look but never gone out of style, Beer offers a peek into the last century of beer culture, exploring what we drank, how we drank it, and why we picked it off the shelf.
Ben Applebaum, co-founder of CollegeStories.com, is an advertising creative director. He writes of awesomeness from his home in Connecticut.
Dan Becker is a midwest-born designer who studied graphic design at the University of Cincinnati. He lives and works in San Francisco.
Dan DiSorbo, co-founder of GetBombed.com, is a principal at PB&J Design, Inc. He lives in Connecticut. $15.95 pb • 978-1-4521-0501-7 6 x 8 in, 208 pp, Rights: W
Lance Wilson is a designer residing in the San Francisco Bay Area. $19.95 pb • 978-0-8118-7541-7 6 x 8 in, 352 pp, Rights: W
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GENER AL C O OKING
$35.00 hc • 978-1-4521-0129-3 7£ x 10 in, 448 pp, Rights: W
“Whether you’re a curious beginner or intermediate cook, you’ll finish with a sense of confidence that you have conquered your kitchen.” – from How to Be in the Kitchen
Aida Mollenkamp's Keys to the Kitchen The Essential Reference for Becoming a More Accomplished, Adventurous Cook 305 Recipes + 40 Fundamental Techniques + 200 Photographs & Illustrations • By Aida Mollenkamp • Photographs by Alex Farnum
Food Network and Cooking Channel star Aida Mollenkamp lays an invaluable foundation for cooks in How to Be in the Kitchen. This comprehensive manual collects more than 300 innovative, contemporary recipes as well as color photographs, plenty of informative illustrations, a substantial technique primer, and helpful how-to information on subjects as wide-ranging as rust removal, throwing a cocktail party, and knife skills. For members of the tech-savvy new generation who can’t cook but want to, this essential reference guide makes an ideal starting place and for those already at ease in the kitchen it’s full of “who knew” moments for expanding their repertoire of great recipes. Aida Mollenkamp is the host of Ask Aida on the Food Network and FoodCrafters for the Cooking Channel. She graduated from Le Cordon Bleu Paris, was food editor at Chow.com, and lives in San Francisco. Alex Farnum is a San Francisco–based food and lifestyle photographer whose previous work for Chronicle Books includes Chicken and Egg and Cake Simple.
Recipes include: Tomato-Orange Soup with Grilled Cheese Toasts Caramelized Fennel Tarte Tatin Balsamic Caramel Chicken with Roasted Eggplant Creamy Butterscotch Pudding
How To: Bloom Whole Spices Carve a Chicken Frost a Cake Peel Fava Beans Tie a Roast
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GENER AL C O OKING
$40.00 hc • 978-0-8118-7643-8 8 x 10 in, 368 pp, Rights: W
Winner of 2012 IACP and James Beard Cookbook awards!
“I am a great believer in the power of real cooking. Real cooking is a transformative act. For me, cooking is about being alive, about being active in this world, about pursuing the good and the best things in life. Cooking points us to the things that matter most in this world.” – Michael Ruhlman
Ruhlman’s Twenty The Ideas and Techniques That Will Make You a Better Cook • By Michael Ruhlman • Photographs by Donna Turner Ruhlman
Rare is the cookbook that redefines how we cook. And rare is the author who can do so with the ease and expertise of acclaimed writer and culinary authority Michael Ruhlman. Ruhlman's Twenty distills Ruhlman’s decades of cooking, writing, and working with the world’s greatest chefs into twenty essential ideas—from ingredients to processes to attitude—that are guaranteed to make every cook more accomplished. Whether cooking a multi-course meal, the juiciest roast chicken, or just some really good scrambled eggs, Ruhlman reveals how a cook’s success boils down to the same twenty concepts. With the illuminating expertise that has made him one of the most esteemed food journalists, Ruhlman explains the hows and whys of each concept and reinforces those discoveries through 100 recipes for everything from soups to desserts, all detailed in over 300 photographs. Cooks of all levels will revel in Ruhlman’s game-changing Twenty. Michael Ruhlman is the author of Ratio, The Soul of a Chef, The Making of a Chef, Charcuterie, and, with, Thomas Keller, The French Laundry Cookbook. He lives in Cleveland Heights, Ohio. Photographer Donna Turner Ruhlman lives in Cleveland Heights, Ohio.
20 fundamental techniques to make you a better cook
100 mouthwatering recipes to showcase your skills
300+ full-color photographs to show how it’s done—and the delicious results!
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$24.95 hc • 978-1-4521-0709-7 6 x 8 in, 224 pp, Rights: W
Skirt Steak Women Chefs on Standing the Heat and Staying in the Kitchen
• By
Charlotte Druckman
In this in-depth, behind-the-scenes tell-all about the lives of women chefs, journalist Charlotte Druckman walks the reader into the world behind the hot line. But this is a different perspective on the kitchen: one told through the voices of more than 100 of the best and brightest women cooking today, These are female chefs performing culinary and domestic high wire acts: juggling sharp knives, battering heat, bruising male egos, and working endless hours, often while raising small children and living from paycheck to paycheck. How they deal with pressures, the expectations, the successes and failures, makes for absorbing reading. Charlotte Druckman is a journalist who writes for various publications including the New York Times T magazine, Travel + Leisure, and regular features for the Wall Street Journal. She is co-founder of Food52’s Tournament of Cookbooks, and lives in New York City.
Breakfast
Bread, Butter, Crackers, and Cheese Women Chefs featured in Skirt Steak: Great Lunches
Hot Vegetables and Jardins, Vegetable Soups Lidia Bastianich, Michelle Bernstein, Joanne Chang, Gina DePalma, Traci Des Salads and Dressings
Elizabeth Falkner, Susan Feniger, Claudia Fleming, Suzanne Goin, Gabrielle Beef, Pork,Hamilton, and Lamb
INCLUDES RECIPES FOR
Chicken and Turkey
Carla Hall, Stephanie Izard, Anita Lo, Emily Luchetti, BarbaraFish Lynch, and Shellfish
Pasta, Dumplings, Rice, and Stuffing Mary Sue Milliken, Grace Nguyen, Nancy Oakes, Naomi Pomeroy, Elisabeth Prueitt, Sauces and Relishes
Pies andSegal, Fruit Desserts Andrea Reusing, Missy Robbins, Judy Rodgers, Anne Rosenzweig,, Mindy Lydia Cakes
Desserts Shire, Nancy Silverton, Christina Tosi,, Alice Waters, Cathy Whims, Gooey Sherry Yard
Cookies and Candy
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GENER AL C O OKING
$27.50 hc • 978-1-4521-0759-2 6 x 9 in, 288 pp, Rights: W
Winner of the 2012 James Beard Award for Individual Food Blog Chosen by Saveur magazine as a “Site We Love.”
Poor Man's Feast A Love Story of Comfort, Desire, and the Art of Simple Cooking
•
By Elissa Altman
In this engaging memoir, Elissa Altman—author of the popular Poor Man’s Feast blog—chronicles her lifelong relationship with food, and the transformation she experiences when she finally finds love. Short chapters sprinkled with 32 recipes show that living and eating well are much simpler than one might think. Told with sharp wit and tender, often hilarious honesty, Poor Man’s Feast tackles the universal longing for sustenance, acceptance, and love. At once a fun read and a commentary on the cultural shift toward simplicity, Poor Man’s Feast is a classic food memoir in the tradition of Home Cooking, Toast, and Heartburn. Elissa Altman is an award-winning food writer, restaurant critic, and founder of the James Beard Award–winning blog Poor Man’s Feast. She lives in Connecticut.
“Poor Man’s Feast is one of the few blogs that I read without fail.” – Andrew Zimmern
“If Elissa Altman wrote about how slowly grass grows, I’d read along.” – Dorie Greenspan
“. . . a brave, generous story about family, food, and finding the way home.” – Molly Wizenberg
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The Commonsense Kitchen
Seriously Simple Parties
500 Recipes Plus Lessons for a Hand-Crafted Life • By Tom Hudgens
Recipes, Menus & Advice for Effortless Entertaining By Diane Rossen Worthington • Photographs by Yvonne Duivenvoorden
Every once in a while a cookbook comes along that is at once so useful and so spirited you can imagine it becoming a kitchen staple. The Commonsense Kitchen is such a book. And it’s from an unusual source: one of the toughest colleges to get into in the United States, Deep Springs is an organic farm, school, and working cattle ranch in the high desert of the Sierra Nevada. This general cookbook has more than 500 recipes for delicious, honest staples and sassy regional specialties such as Red Chile Enchiladas and Mama Nell’s Kentucky Bourbon Balls. What’s more, this book features amazing food as well as lessons in life skills, from the proper way to wash dishes to how to make homemade soap. The Commonsense Kitchen is equally at home on the shelf of an urban foodie or a rural home cook. Tom Hudgens attended and cooked at Deep Springs Ranch, Chez Panisse, and Liberty Café in San Francisco. He teaches at College of Marin and lives in the San Francisco Bay area. $35.00 hc • 978-0-8118-7222-5 6∆ x 9∑ in, 608 pp, Rights: W
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From the author of Seriously Simple (more than 70,000 sold) comes another collection of enticing recipes and useful tips that will help make throwing a party just as much fun as attending one. Using straightforward ingredients, minimized prep time, and streamlined cooking techniques, hosts can serve festive meals with ease. Sample menus— organized seasonally for a variety of groups and occasions—and mix-and-match recipes for every course allow cooks of every skill level to make merry year-round. With great advice on everything from stocking a party pantry to setting an elegant table, plus vivid photos that will entice party planners into the kitchen, this book gives everyone a reason to celebrate. Diane Rossen Worthington is a writer, editor, food consultant, and James Beard Award–winning radio host living in Los Angeles. Yvonne Duivenvoorden is a food photographer based in Toronto. $24.95 pb • 978-0-8118-7257-7 8£ x 9 in, 224 pp, Rights: W
GENER AL C O OKING
The Newlywed Cookbook Fresh Ideas and Modern Recipes for Cooking with and for Each Other By Sarah Copeland • Photographs by Sara Remington
This cookbook is an indispensable reference for modern couples looking to spend quality time together in the kitchen. Inside are more than 130 recipes for both classic and contemporary cooking that are perfect for day-to-day à deux and special occasions with family and friends. More than a collection of recipes, The Newlywed Cookbook is also a guide to domestic bliss. Author Sarah Copeland, a newlywed herself, knows that sourcing, cooking—as well as sharing food together at the table—makes for a happy couple! This beautiful and sophisticated contemporary cookbook is the new go-to for brides and grooms. Sarah Copeland is a New York City–based writer, urban gardener, recipe developer and cook. Sara Remington is a San Francisco–based food and lifestyle photographer. Other Chronicle Books cookbooks featuring her photography include D.I.Y. Delicious and Vino Argentino. $35.00 hc • 978-0-8118-7683-4 8∑ x 10 in, 304 pp, Rights: W
The James Beard Foundation's Best of the Best A 25th Anniversary Celebration of America’s Outstanding Chefs By Kit Wohl • Foreword by Martha Stewart
An inspiration for a generation of chefs, James Beard set the standard through his cooking, teaching, consulting, writing, and media appearances. In honor of Beard’s unrivaled legacy as the father of the gourmet movement, the James Beard Foundation established the annual James Beard Awards, which recognize excellence in food, beverage, and other culinary industries. As the James Beard Foundation celebrates their 25th anniversary, this lush volume compiles the recipients of the prestigious Outstanding Chef Award, featuring a profile of each winner, along with sumptuous recipes and stunning photography. From Wolfgang Puck to Tom Colicchio, discover the culinary philosophy and passion behind each prizewinner’s path to the kitchen, all contained in a beautiful collector’s piece. Kit Wohl, author of six cookbooks celebrating the cuisine of her native New Orleans, is also a photographer, fine artist, and graphic artist. $60.00 hc • 978-0-8118-7466-3 12∑ x 10 in, 240 pp, Rights: W
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GENER AL C O OKING
Top Chef: The Quickfire Cookbook
Top Chef Quickfire Challenge Game
By the Creators of Top Chef • Foreword by Padma Lakshmi
By the Creators of Top Chef
Photographs by Antonis Achilleos $29.95 hc • 978-0-8118-7082-5 8½ x 10 in, 224 pp, Rights: W
$19.95 • 978-0-8118-6994-2 6∂ x 4∂ x 2∂ in box, 150 trivia cards, 6 game boards, 90 game pieces, Rights: W
OVER 100,000 COPIES SOLD
How to Cook Like a Top Chef By the Creators of Top Chef Foreword by Rick Bayless • Text by Emily Miller • Photographs by Antonis Achilleos $29.95 hc • 978-0-8118-7486-1 8∑ x 10 in, 224 pp, Rights: W
Top Chef: The Cookbook Revised Edition More than 100 recipes and tips, plus original interviews and behind-the-scenes stories from Bravo’s hit show By the Creators of Top Chef • Foreword by Tom Colicchio $29.95 hc • 978-0-8118-7347-5 8½ x 10 in, 256 pp, Rights: W OVER 175,000 COPIES SOLD
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GENER AL C O OKING
$29.95 hc • 978-0-8118-7447-2 7£ x 9£ in, 256 pp, Rights: W
“A fresh, approachable, and delicious addition to any cookbook library” – Gail Simmons
Girl in the Kitchen How a Top Chef Cooks, Thinks, Shops, Eats, and Drinks • By Stephanie Izard with Heather Shouse • Photographs by Dan Goldberg
Stephanie Izard knows how to inspire, captivate, and cook up a storm. Fan favorite and the first and only woman to win on TV’s Top Chef, she’s also the chef and owner of the acclaimed Girl & the Goat restaurant in Chicago. The Girl in the Kitchen collects more than 100 of Izard’s best recipes, from innovative appetizers like Asian-Spiced English Peas to luscious desserts like Quince and Fig Cobbler with Vanilla Mascarpone. Beautifully photographed and bursting with flavor, personality, and insights into the top chef’s process—including where she finds her cooking muses, how she shops for food, and which beers and wines she chooses to accompany her meals—this book represents the culmination of a craft and provides inspiration that reaches far beyond the kitchen walls. Stephanie Izard was named Top Chef in season four of the award-winning Bravo series, and is now chef/owner of Girl & the Goat in Chicago. Heather Shouse is a Chicago-based reporter for Food & Wine and the Eat & Drink editor of Time Out Chicago. This is her first book. Dan Goldberg is a Chicago-based food and lifestyle photographer. His work for Chronicle Books includes Latin Grill.
SELECTED RECIPES Tempura Asparagus with Olive Aioli Mango and Marcona Almond Gazpacho Manila Clam and Sausage Linguine with Horseradish Crème Fraîche Braised Lamb Shanks with Curried Cauliflower and Grape Gremolata Sweet-and-Sour Blueberry Sauce with Corn Ice Cream
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The Beach House Cookbook By Barbara Scott-Goodman Photographs by Rita Maas $24.95 hc • 978-0-8118-4308-9 8∂ x 8 in, 156 pp, Rights: W
Bride & Groom First and Forever Cookbook
Cafe Pasqual’s Cookbook Spirited Recipes from Santa Fe
By Mary Corpening Barber and Sara Corpening Whiteford with Rebecca Chastenet de Géry Photographs by Susie Cushner
By Katharine Kagel Photographs by Barbara Simpson
$35.00 hc • 978-0-8118-3493-3 8∑ x 10 in, 272 pp, Rights: W
OVER 125,000 COPIES SOLD
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$22.95 pb • 978-0-8118-0293-2 10 x 9∞ in, 160 pp, Rights: W
OVER 90,000 COPIES SOLD
Cooking for Two Perfect Meals for Pairs
Gentlemen, Start Your Ovens Killer Recipes for Guys
Solo Suppers Simple Delicious Meals to Cook for Yourself
By Jessica Strand Photographs by Caren Alpert
By Tucker Shaw Photographs by Leigh Beisch
By Joyce Goldstein Photographs by Judi Swinks
$19.95 hc • 978-0-8118-6348-3
$16.95 pb • 978-0-8118-5206-7
$19.95 pb • 978-0-8118-3620-3
7 x 8 in, 120 pp, Rights: W
6 x 8 in, 192 pp, Rights: W
8 x 8∂ in, 156 pp, Rights: W
Meat Club Cookbook For Gals Who Love Their Meat!
Seriously Simple Easy Recipes for Creative Cooks
THE SKI COUNTRY COOKBOOK
By Vanessa Dina, Kristina Fuller, and Gemma DePalma Illustrations by Caroline Hwang
By Diane Rossen Worthington Photographs by Noel Barnhurst
$18.95 hc • 978-0-8118-4525-0
8£ x 9 in, 192 pp, Rights: W
6 x 8 in, 136 pp, Rights: W
OVER 70,000 COPIES SOLD
$24.95 pb • 978-0-8118-3194-9
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By Barbara Scott-Goodman Photographs by Rita Maas $24.95 hc • 978-0-8118-5977-6 8∂ x 8 in, 156 pp, Rights: W
GENER AL C O OKING
Eat like a Man
Saveur The New Comfort Food
The Only Cookbook a Man Will Ever Need • Edited by Ryan D’Agostino
Home Cooking from Around the World • Edited by James Oseland
Foreword by Tom Colicchio • Introduction by David Granger
From the pages of Saveur magazine, one of the country’s premier food publications, comes a celebration of the enormous range of regional and international dishes that have shaped the classic comfort food of today. Brimming with more than 200 stunning photographs and memorable sidebars that present the people, ingredients, and techniques behind the recipes, Saveur The New Comfort Food is an unforgettable journey behind the scenes of our favorite heartwarming dishes.
So long, dude food. Most men who love food have a roasting pan and a decent spice rack, but they’re still looking for that one book that has all the real food they love to eat and wish they could cook. Esquire food editor Ryan D’Agostino is here to change that with his unapologetically male-centric Eat Like a Man—a choice collection of 75 recipes and food writing for men who like to eat, cook, and read about great food. It’s the Esquire man’s repertoire of perfect recipes, essays on how food figures into the moments that define a man’s life, and all the useful kitchen points every man needs to know. Satisfying, sexy, definitive, and doable, these are recipes for slow Sunday mornings with family, end-of-the-week wind-down dinners with a lady, Saturday night show-off entertaining, poker night feeds, and game-day couch camping. Or, for when a man is just hungry.
James Oseland is editor-in-chief of Saveur magazine and a judge on Bravo’s Top Chef. $35.00 hc • 978-0-8118-7801-2 9½ x 8½ in, 256 pp, Rights: W
Ryan D’Agostino is articles and food editor at Esquire, where he edits the magazine’s “Eat Like a Man” column. He cooks and eats like a man in his tiny New York City kitchen. Tom Colicchio is the founder and co-owner of the Craft restaurants as well as the head judge on Bravo’s hit series, Top Chef. $30.00 hc • 978-0-8118-7741-1 7½ x 10 in, 224 pp, Rights: W
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At Home with Michael Chiarello Easy Entertaining • Recipes • Ideas • Inspiration
Michael Chiarello’s Casual Cooking Wine Country Recipes for Family and Friends
By Michael Chiarello Photographs by Karl Petzke
By Michael Chiarello with Janet Fletcher Photographs by Deborah Jones
$40.00 hc • 978-0-8118-4048-4
$40.00 hc • 978-0-8118-3383-7
9ß x 11 in, 240 pp, Rights: W
9ß x 11 in, 216 pp, Rights: W
OVER 80,000 COPIES SOLD
OVER 115,000 COPIES SOLD
The Tra Vigne Cookbook Seasons in the California Wine Country
The BEST CASSEROLE COOKBOOK EVER With More Than 500 Recipes!
Cat Cora’s Kitchen Favorite Meals for Family and Friends
By Michael Chiarello with Penelope Wisner Photographs by Karl Petzke
By Beatrice Ojakangas Photographs by Susie Cushner
By Cat Cora with Ann Krueger Spivack Photographs by Maren Caruso
$24.95 pb • 978-0-8118-6379-7 9ß x 11 in, 216 pp, Rights: W
$24.95 pb • 978-0-8118-5624-9
$22.95 pb • 978-0-8118-3998-3
7∆ x 9 in, 640 pp, Rights: W
8 x 8∂ in, 204 pp, Rights: W
$40.00 hc • 978-0-8118-1986-2 9ß x 11 in, 208 pp, Rights: W
OVER 100,000 COPIES SOLD
The First Real Kitchen Cookbook Recipes & Tips for New Cooks By Megan Carle and Jill Carle Photographs by Sheri Giblin
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Time for Dinner Strategies, Inspiration, and Recipes for Every Night of the Week By Pilar Guzmán, Alanna Stang, and Jenny Rosenstrach
$22.95 pb • 978-0-8118-7810-4
$25.00 hc • 978-0-8118-7742-8
7¼ x 10 in, 192 pp, Rights: W
7½ x 9 in, 272 pp, Rights: WE
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Michael Chiarello’s Flavored Oils and Vinegars 100 Recipes for Cooking with Infused Oils and Vinegars By Michael Chiarello Photographs by Daniel Proctor $18.95 pb • 978-0-8118-5536-5 8∂ x 8 in, 192 pp, Rights: W
G R I L L I N G & O U T D O O R E N T E R TA I N I N G
$35.00 hc • 978-1-4521-0181-1 9 x 12 in, 224 pp, Rights: W
Recipes include: Shrimp Wrapped with Prosciutto Blue Cheese–Stuffed Burgers with Zin-Onion Marmalade Grilled Pasta with Grilled Meatballs Parmesan Rosemary Flatbread with Torn Figs and Burrata Malted Hot Chocolate with Fire-Toasted Marshmallows
Michael Chiarello's Live Fire 125 Recipes for Cooking Outdoors • By Michael Chiarello • Photographs by Frankie Frankeny
He’s a Top Chef master, an Iron Chef, an Emmy Award–winning television host, a booked solid restaurateur, and his cookbooks have sold half a million copies. And, at heart, Michael Chiarello is a master of cooking over fire. This passion and Michael’s great gifts for sharing his cooking philosophy (described by Publisher’s Weekly as “cooking is craft”) and his recipes with such ease and enthusiasm infuse Live Fire, a book destined to fire up the cooking of anyone who takes pride in their grilling. Live Fire features many ways to cook with open flame and embers: the beloved backyard grill, of course, and also using a fire pit, spit, or rotisserie, and more. Here are 125 of Michael’s surefire recipes for all courses and 100 sumptuous photographs. All this makes Live Fire a substantial volume to be pored over for years to come—and a grilling book unlike any other. Michael Chiarello is the chef/owner of Bottega, author of eight cookbooks, tastemaker behind NapaStyle, and one of the finalists for Bravo’s Top Chef Masters. He lives in California’s Napa Valley. Frankie Frankeny is a food and lifestyle photographer based in San Francisco, California.
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G R I L L I N G & O U T D O O R E N T E R TA I N I N G
Grill Every Day 125 Fast-Track Recipes for Weeknights at the Grill By Diane Morgan Photographs by E.J. Armstrong
Legends of Texas Barbecue Cookbook Recipes and Recollections from the Pit Bosses
MASTERING THE GRILL The Owner’s Manual for Outdoor Cooking
By Robb Walsh
$24.95 pb • 978-0-8118-4964-7
$24.95 pb • 978-0-8118-5208-1
$18.95 pb • 978-0-8118-2961-8
8∞ x 9ß in, 224 pp, Rights: W
7 x 9£ in, 256 pp, Rights: W
9 x 11 in, 416 pp, Rights: W OVER 100,000 COPIES SOLD
OVER 75,000 COPIES SOLD
The NFL Gameday Cookbook 150 Recipes to Feed the Hungriest Fan from Preseason to Super Bowl By Ray “Dr. BBQ” Lampe $24.95 pb • 978-0-8118-6395-7 9 x 11 in, 240 pp, Rights: W
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By Andrew Schloss and David Joachim Photographs by Alison Miksch
ribs, chops, steaks & wings Irresistible Recipes for the Grill, Stovetop, and Oven By Ray “Dr. BBQ” Lampe Photographs by Leigh Beisch $19.95 pb • 978-0-8118-6826-6 8¾ x 8 in, 132 pp, Rights: W
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G R I L L I N G & O U T D O O R E N T E R TA I N I N G
Fire It Up
Slow Fire
More Than 400 Recipes for Grilling Everything By Andrew Schloss and David Joachim • Photographs by Alison Miksch
The Beginner’s Guide to Barbecue • By Ray “Dr. BBQ“ Lampe Photographs by Leigh Beisch • Foreword by “Famous Dave” Anderson
What can we grill? EVERYTHING! From the best-selling authors of Mastering the Grill, comes the first grill book focused on ingredients. Fire It Up shows today’s cooks how to buy, prepare, and grill more than 290 ingredients from beef and pork to chicken, fish, vegetables, fruit, and more. Handy charts explain different cuts, best grilling methods, and perfect doneness. Insider Know-How and Keep It Simple tips solve dozens of dinnertime dilemmas. Gorgeous color photos and useful illustrations bring it all to life. With more than 400 delicious recipes and 160 winning rubs, brines, marinades, and sauces, Fire It Up makes it easy for everyone to become a backyard grill master— no matter what’s on the menu. Jam packed with recipes, tips, and illustrations, and at only $24.95, Fire It Up is THE grill book for this summer.
Great barbecue is as simple as meat, fire, smoke, and time. This ode to authentic meaty goodness gives barbecue beginners an essential guide to the tools, techniques, and recipes needed to make smoky, mouthwatering, fall-off-the-bone meats. And seasoned smokers will learn a thing or two, too! Ray Lampe, a.k.a. Dr. BBQ, brings decades of expertise as a barbecue master, providing indispensable wisdom alongside 68 of the best recipes he has encountered in his long and wide-ranging career, from tantalizing mains such as Competition-Style Beef Brisket to lip-smacking sides such as Bacon and Blue Cheese Coleslaw. For both stove-top smokers and regular backyard grills, Slow Fire makes it easy to cook irresistible slow-cooked barbecue right at home.
Andrew Schloss is the author of 10 cookbooks. He lives in Pennsylvania. David Joachim is a Pennsylvania-based journalist who has collaborated on more than 25 cookbooks. Alison Miksch is a food and lifestyle photographer living in eastern Pennsylvania. $24.95 pb • 978-0-8118-6505-0 9 x 11 in, 416 pp, Rights: W
Ray “Dr. BBQ” Lampe has been barbecuing professionally for over 20 years and is a cook-off champion. He has written 5 cookbooks, including Ribs, Chops, Steaks & Wings. He lives in Florida. Leigh Beisch is a San Francisco–based photographer whose work can be found in Ribs, Chops, Steaks & Wings. “Famous Dave” Anderson, founder of the successful barbecue restaurant chain Famous Dave’s of America, is a grilling and bbq expert. $22.95 hc • 978-1-4521-0303-7 8∂ x 8 in, 176 pp,, Rights: W
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H O L I D AY C O O K I N G
$14.95 hc • 978-1-4521-1116-2 8 x 6 in, 96 pp, Rights: W
18 new cake pops!
Cake Pops Holidays By Bakerella
She’s the original. She’s the best. And, she’s back for the holidays! With multiple appearances on the New York Times Bestseller list and closing in on a million copies sold, Bakerella is the inspiration behind the worldwide sensation that is cake pops. In her latest offering, she celebrates the season with such winter-themed creations as adorable little Christmas trees, silly snowmen, candy canes, and more. These clever and deceptively simple designs include step-by-step instructions and lots of colorful photographs, giving cake pop fans of all abilities the skills to make their treats, display them, or wrap them up for gifting. Follow Bakerella’s tips and tricks for transporting and shipping and the precious pops will always arrive safely. Have a holly, jolly . . . cake pop! Bakerella is Angie Dudley, the very popular blogger who chronicles her adventures in baking. Her first book is Cake Pops: Tips, Tricks, and Recipes for More Than 40 Irresistible Mini Treats, from Chronicle Books. She lives in Georgia.
“Angie Dudley—better known as blogger Bakerella—and her mini treats have a full-on cult following.” – Entertainment Weekly
“If you haven’t jumped on the Bakerella Cake Pop bandwagon you are missing out!” – Babble.com
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H O L I D AY C O O K I N G
Gluten-Free Baking for the Holidays 60 Recipes for Traditional Festive Treats
Holiday Cocktails Deck 50 Drinks to Celebrate the Season
Holiday Crafting & Baking with Kids Gifts, Sweets, and Treats for the Whole Family!
By Jeanne Sauvage Photographs by Clare Barboza
By Jessica Strand • Photographs by Laurie Frankel
By Jessica Strand Photographs by Aimée Herring
$24.95 hc • 978-1-4521-0701-1 8∂ x 8 in, 168 pp, Rights: W
KIDS IN THE HOLIDAY KITCHEN Making, Baking, Giving By Jessica Strand and Tammy Massman-Johnson Photographs by James Baigrie $16.95 pb • 978-0-8118-6139-7 8∂ x 8 in, 96 pp, Rights: W
$13.95 deck • 978-0-8118-4744-5 3ß x 4∂ x 1ø in, 50 cards, Rights: W
the Nantucket Holiday Table By Susan Simon Photographs by Jeffrey Allen $29.95 hc • 978-0-8118-6139-7 8£ x 9 in, 168 pp, Rights: W
$19.95 pb • 978-1-4521-0109-5 8∂ x 8 in, 128 pp, Rights: W
Stonewall Kitchen Winter Celebrations Special Recipes for Family and Friends By Jonathan King, Jim Stott, and Kathy Gunst Photographs by Jim Stott $19.95 hc • 978-0-8118-6868-6 7 x 8 in, 144 pp, Rights: W
Very Merry Cookie Party How to Plan and Host a Christmas Cookie Exchange By Barbara Grunes and Virginia Van Vynckt Photographs by France Ruffenach $19.95 pb • 978-0-8118-6675-0 8¼ x 8¼ in, 248 pp, Rights: W
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I N T E R N AT I O N A L F L AV O R S
$16.95 hc • 978-1-4521-1346-3 7£ x 9£ in, 96 pp, Rights: WE
Graphic Novel
“I was not prepared to be quite so smitten with it as I was.” – Clotilde Dusoulier, Chocolate & Zucchini
In The Kitchen with Alain Passard Inside the World (and Mind) of a Master Chef • By Christophe Blain
Available in English for the very first time, In the Kitchen with Alain Passard is the first graphic novel to enter the kitchen of a master chef. Over the course of three years, illustrator Christophe Blain trailed acclaimed chef Alain Passard through his kitchens and gardens. With simple yet sublime drawings and thousands of colorful panels, this book gives the reader an inside, uncensored look at the world of Passard, who shocked the food universe in 2001 by removing meat from the menu at his celebrated Paris restaurant, L’Arpege, and dedicating himself to serving vegetables from his own organic farms. This irresistible hardcover combines a portrait of an amazing chef, an inside look at his creative process, and a humorous riff on fine dining culture—plus fifteen recipes for the home kitchen—in one haute cuisine comic book for foodies! Christophe Blain is the award-winning creator and illustrator of several successful French graphic novel series. He lives in Paris.
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I N T E R N AT I O N A L F L AV O R S
$35.00 hc • 978-1-4521-1343-2 8 x 10 in, 288 pp, Rights: NAM
"Forget any preconceived notions of laborious, tricky French cooking; Rachel Khoo’s collection of classic recipes, discovered in Paris and tried and tested in her little Paris kitchen, are easy to follow and fun to make.” – Easy Living
Little Paris Kitchen
120 Simple But Classic French Recipes • By Rachel Khoo
Rachel Khoo moved to Paris, studied patisserie, fell in love with the city, became a restaurateur in a very tiny space, then, a television star, and is now a bestselling author! Not every lover of Paris experiences this career trajectory, but cooks of all skill levels with a taste for French fare will be inspired by The Little Paris Kitchen to try an updated approach to French cuisine. In this charming cookbook, Khoo demystifies French cooking with 120 enticing recipes for simple, classic, and fresh French dishes, from gouter (snacks) to elegant desserts. More than 100 breathtaking photos from celebrated photographer David Loftus shine a spotlight on the delicious food and the City of Light, and capture Khoo interacting with her purveyors and friends. We all can’t have springtime in Paris. But we all can enjoy this delectable, do-able food! Rachel Khoo is a Paris-based food creative and star of the BBC show The Little Paris Kitchen.
Recipes include: Sweet and Savory Clafoutis Cheese and Potato Nests Poached Eggs in a Red Wine Sauce Crème Caramel
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I N T E R N AT I O N A L F L AV O R S
$40.00 hc • 978-1-4521-1055-4 8 x 10 in, 288 pp, Rights: NAM & UKC
From Pulitzer Prize–winning journalist Anne Applebaum
“This is Polish food for the modern palate: All of the flavors you would expect—sour pickles, tart beetroot, flavoursome game, bittersweet poppyseed—but lighter, fresher, and easier than ever before.” —Nigella Lawson
In a Polish Country House Kitchen 90 Recipes for the Ultimate Comfort Food • By Anne Applebaum and Danielle Crittenden • Photographs by Bogdan and Dorota Bialy
With more than 150 splendid photographs, headnotes that illuminate Poland’s vibrant food culture, and more than 90 recipes for classic and contemporary Polish food, this unique and fascinating cookbook brings an ignored cuisine to light. Pulitzer Prize-winner Anne Applebaum has lived in Poland since before the fall of communism, and this cookbook—nourished by her engagement with the culture and food of her adopted country—offers a tantalizing look into the turbulent history of this beautiful region. In a Polish Country House Kitchen celebrates long-distance friendships with a love of food at the core, bringing the good, sustaining foods of Anne’s Polish country home into kitchens the world over. Anne Applebaum is the author of four books, including Gulag: A History, which won the Pulitzer Prize in 2004. She is a columnist for the Washington Post and Slate.com, and director of Political Studies at the Legatum Institute in London. She lives in Poland, Washington, D.C., and London. Danielle Crittenden blogs for the Huffington Post and her articles and essays have appeared in publications as wide-ranging as the Wall Street Journal and Ladies’ Home Journal. The author of three books, she lives in Washington, D.C. Bogdan and Dorota Bialy are food photographers in Poland.
RECIPES INCLUDE Steak Tartare from the Hotel Europejski Chicken Soup with Dripped Noodles Sturgeon Steaks with Hot Mustard Pierogis with Duck and Red Cabbage in Orange Butter Plum Cake Cherry Vodka
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I N T E R N AT I O N A L F L AV O R S
Big Night In More Than 100 Wonderful Recipes for Feeding Family and Friends Italian Style
Cooking at the Kasbah Recipes from My Moroccan Kitchen
Fiesta Latina Fabulous Food for Sizzling Parties
By Kitty Morse Photographs by Laurie Smith
By Rafael Palomino with Arlen Gargagliano Photographs by Anastassios Mentis
$22.95 pb • 978-0-8118-1503-1
$19.95 hc • 978-0-8118-4410-9
8£ x 9 in, 156 pp, Rights: W
7 x 8 in, 144 pp, Rights: W
La Paella Deliciously Authentic Rice Dishes from Spain’s Mediterranean Coast
The ¡Salpicón! Cookbook Contemporary Mexican Cuisine
Salumi Savory Recipes and Serving Ideas for Salame, Prosciutto, and More
By Jeff Koehler
$40.00 hc • 978-0-8118-6046-8
By Domenica Marchetti Photographs by Susie Cushner $24.95 pb • 978-0-8118-5929-5 9½ x 8¾ in, 208 pp, Rights: W
$18.95 hc • 978-0-8118-5251-7
By Priscila Satkoff with Vincent Satkoff 8 x 10∂ in, 192 pp, Rights: W
By John Piccetti and François Vecchio with Joyce Goldstein Foreword by David Rosengarten $24.95 hc • 978-0-8118-6424-4
7 x 8 in, 144 pp, Rights: W
8¼ x 9 in, 144 pp, Rights: W
5 Spices, 50 Dishes Simple Indian Recipes Using Five Common Spices By Ruta Kahate Photographs by Susie Cushner
Real Thai The Best of Thailand’s Regional Cooking
Tapas Sensational Small Plates from Spain
By Nancie McDermott
By Joyce Goldstein Photographs by Leigh Beisch
$19.95 pb • 978-0-8118-5342-2
$15.95 pb • 978-0-8118-0017-4
$22.95 pb • 978-0-8118-6298-1
8 x 8¾ in, 132 pp, Rights: W
6 x 9 in, 208 pp, Rights: W
8 x 8∂ in, 144 pp, Rights: W
OVER 95,000 COPIES SOLD
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Take Away
Morocco
By Jean-François Mallet
A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled Oasis of Zagora
Take Away invites readers on a visual voyage into open-air markets and food stalls with hawkers and vendors the world over, seen through the lens of acclaimed French chef and photographer JeanFrançois Mallet. More than 375 eye-catching photographs of people, places, and foods document the immense variety and beauty of global street food. Mallet traveled to 26 countries and across 5 continents collecting the delicious imagery for this one-of-a-kind book, to present a beautiful vision of what the world eats. Jean-François Mallet worked for some of France’s top chefs before becoming a culinary photographer. He lives in France. $35.00 hc • 978-1-4521-0624-3 7 x 11Δ in, 352 pp, Rights: WE
By Jeff Koehler
With a wide range of exotic flavors and cooking styles, Morocco includes 80 recipes with Spanish influences, rustic Berber styles, complex, palaceworthy plates, spicy tagines, and surprisingly easy to make street food. From piquant appetizers like cumin-spiced potato fritters, to classic tagine and couscous entrees, and stuffed pastries like Seafood Pastilla, to fragrant sweets like Honeyed Phyllo Triangles Stuffed with Almonds, and, of course, Mint Tea, this beautiful collection of recipes surprises and inspires the home cook. Gorgeous photographs of such iconic Moroccan scenes as the markets of Marrakech and the date-filled oasis of Zagora capture the diverse flavors of this sun-splashed country. Jeff Koehler is a culinary journalist and the author of La Paella and Rice, Pasta, Couscous. His writing and photographs, primarily about the foods of the Mediterranean, have appeared in Saveur, Food & Wine, EatingWell, and the Washington Post. He lives with his family in Barcelona. $29.95 hc • 978-0-8118-7738-1 8 x 10 in, 224 pp, Rights: W
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I N T E R N AT I O N A L F L AV O R S
Kokkari
Rustica
Contemporary Greek Flavors
A Return to Spanish Home Cooking
By Erik Cosselmon and Janet Fletcher Photographs by Sara Remington
By Frank Camorra and Richard Cornish • Photographs by Alan Benson
“We have taken great care to make these recipes approachable, and every single one is absolutely delicious. This is not a cookbook we want you to leave on display on the shelf. We want it to be stained with olive oil and splashed with wine, a source of laughter and pleasure at the table as you journey through Greek cooking in the years to come.” —from Kokkari Foreword
“Never, we think, has Greek food tasted this good in an American restaurant.” —Gourmet magazine Chef Erik Cosselmon’s wide-ranging Mediterranean repertoire and strong, ingredient-driven style find full expression in the Greek-inspired menus at San Francisco’s Kokkari.
Centuries-old traditions and exciting innovations, super-spicy and divinely mellow dishes, charcoalfired meats and abundant vegetables—Spanish food truly has something for everyone. In Rustica, award-winning chef Frank Camorra journeys through his native land to deliver more than 120 savory and sweet recipes tailored to the home kitchen. With an eye-catching, modern design, sumptuous photography, clear techniques, and a Spanish culinary glossary, this gorgeous package is as glorious as the cuisine it celebrates. Frank Camorra, a Spanish-born chef and author, lives in Australia, where he runs his award-winning restaurant, MoVida. Richard Cornish is an Australia-based writer and producer. Alan Benson is a commercial photographer based in Australia. $35.00 hc • 978-1-4521-0243-6 7∆ x 10 in, 368 pp, Rights: NAM
Janet Fletcher is an award-winning journalist whose articles on food, wine, and travel have appeared in many national publications. She lives in the Napa Valley. Sara Remington is based in the San Francisco Bay Area. $40.00 hc • 978-0-8118-7574-5 9 x 10∂ in, 224 pp, Rights: W
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I N T E R N AT I O N A L F L AV O R S
Quick & Easy Korean Cooking More Than 75 Everyday Recipes
Quick & Easy MEXICAN Cooking More Than 80 Everyday Recipes
By Cecilia Hae-Jin Lee • Photographs by Julie Toy and Cecilia Hae-Jin Lee
By Cecilia Hae-Jin Lee • Photographs by Leigh Beisch and Cecilia Hae-Jin Lee
$22.95 pb • 978-0-8118-6146-5 • 8¾ x 8 in, 168 pp, Rights: W
$22.95 pb • 978-0-8118-7232-4 • 8¾ x 8 in, 168 pp, Rights: W
Quick & Easy CHINESE 70 Everyday Recipes
Madhur Jaffrey’s Quick & Easy Indian Cooking
By Nancie McDermott • Photographs by Maren Caruso
$19.95 pb • 978-0-8118-5901-1 • 8∂ x 8 in, 156 pp, Rights: XUKCE
$19.95 pb • 978-0-8118-5930-1 • 8∂ x 8 in, 180 pp, Rights: W
OVER 75,000 COPIES SOLD
Quick & Easy Thai 70 Everyday Recipes
Quick & Easy Vietnamese 75 Everyday Recipes
By Nancie McDermott • Photographs by Alison Miksch
By Nancie McDermott • Photographs by Caren Alpert
$18.95 pb • 978-0-8118-3731-6 • 8∂ x 8 in, 168 pp, Rights: W
$19.95 pb • 978-0-8118-4434-5 • 8∂ x 8 in, 168 pp, Rights: W
OVER 50,000 COPIES SOLD
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By Madhur Jaffrey • Photographs by Noel Barnhurst
I N T E R N AT I O N A L F L AV O R S
$40.00 hc • 978-0-8118-7539-4 9 x 12 in, 120 pp, Rights: W
“Chiarello returns not only to the kitchen but to his roots.” – Esquire magazine
Michael Chiarello’s Bottega By Michael Chiarello • Photographs by Frankie Frankeny
Michael Chiarello’s fans have watched him on Top Chef Masters, the Food Network, and PBS. He’s an Emmy Award winner and award-winning author, with combined cookbook sales of over 400,000 copies. Chiarello returns to the kitchen with a cookbook inspired by the soulful Southern Italian-style menu at his new Napa Valley restaurant, Bottega. It’s rich with more than 120 photographs that convey the Bottega experience and 100 amazing recipes for Southern Italian specialties, which, with signature Chiarello style, are designed for the home cook to have as much easy joy cooking as eating. Bottega is Michael Chiarello at his best. Michael Chiarello is the chef-owner of Bottega restaurant, and author of six other best-selling cookbooks. He lives in St. Helena, California. Frankie Frankeny is an acclaimed San Francisco–based food and lifestyle photographer.
Also available At Home with Michael Chiarello Easy Entertaining • Recipes • Ideas • Inspiration By Michael Chiarello • Photographs by Karl Petzke $40.00 hc • 978-0-8118-4048-4 9ß x 11 in, 240 pp, Rights: W
OVER 80,000 COPIES SOLD
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Antipasti Fabulous Appetizers and Small Plates
Four Seasons Pasta A Year of Inspired Recipes in the Italian Tradition
By Joyce Goldstein Photographs by Paolo Nobile
By Janet Fletcher Photographs by Victoria Pearson
$19.95 pb • 978-0-8118-4872-5
$19.95 pb • 978-0-8118-3908-2
8 x 8∂ in, 168 pp, Rights: W
8∂ x 8 in, 132 pp, Rights: W
Martin Yan’s CHINA
Martin Yan Quick & Easy
By Martin Yan
By Martin Yan
$24.95 pb • 978-0-8118-6396-4 8½ x 10 in, 240 pp, Rights: W
$24.95 pb • 978-0-8118-4447-5 8∑ x 10 in, 224 pp, Rights: W
OVER 50,000 COPIES SOLD
Noodles Every Day Delicious Asian Recipes from Ramen to Rice Sticks By Corinne Trang Photographs by Maura McEvoy $22.95 pb • 978-0-8118-6143-4
Turquoise A Chef’s Travels in Turkey
By Margaret M. Johnson Photographs by Leigh Beisch and Margaret M. Johnson
By Amy Kaneko Photographs by Deborah Ory
8£ x 9 in, 224 pp, Rights: W
$22.95 pb • 978-0-8118-4832-9 8¾ x 8 in, 168 pp, Rights: W
Modern Asian Flavors A Taste of Shanghai
The New Irish Table 75 Contemporary Recipes
By Richard Wong Photographs by Noel Barnhurst
By Margaret M. Johnson Photographs by Margaret M. Johnson and Christopher Hirsheimer
$18.95 hc • 978-0-8118-5110-7
$24.95 pb • 978-0-8118-3387-5
7 x 8 in, 144 pp, Rights: W
8£ x 9 in, 224 pp, Rights: W
Wok Every Day
Dim Sum A Pocket Guide
By Greg and Lucy Malouf Photographs by Lisa Cohen and William Meppem $50.00 hc • 978-0-8118-6603-3
$24.95 pb • 978-0-8118-3195-6
10¾ x 9∆ in, 356 pp, Rights: W
8£ x 9 in, 224 pp, Rights: W
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Let’s Cook Japanese Food! Everyday Recipes for Home Cooking
$24.95 pb • 978-0-8118-4485-7
By Barbara Grunes and Virginia Van Vynckt Photographs by Sheri Giblin
8 x 8¾ in, 168 pp, Rights: W
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The Irish Pub Cookbook
By Kit Shan Li $8.95 pb • 978-0-8118-4178-8 3∑ x 5 in, 80 pp, Rights: W
I N T E R N AT I O N A L F L AV O R S
The Glorious Pasta of Italy By Domenica Marchetti • Photographs by France Ruffenach
Celebrating pasta in all its glorious forms, author Domenica Marchetti draws from her Italian heritage to share more than 100 classic and modern recipes. Step-by-step instructions for making fresh pasta offer plenty of variations on the classic egg pasta, while a glossary of pasta shapes, a source list for unusual ingredients, and a handy guide for stocking the pantry with pasta essentials encourage the home cook to look beyond simple spaghetti. No matter how you sauce it, The Glorious Pasta of Italy is sure to have pasta lovers everywhere salivating. Domenica Marchetti is a writer and cooking teacher specializing in contemporary Italian home cooking. Tracing her heritage to Abruzzo, she lives with her family in Virginia. France Ruffenach is a San Francisco–based photographer. $30.00 hc • 978-0-8118-7259-1 7¼ x 10 in, 280 pp, Rights: W
Mastering the Art of Chinese Cooking By Eileen Yin-Fei Lo • Photographs by Susie Cushner
This masterwork of Chinese cuisine showcases acclaimed chef Eileen Yin-Fei Lo’s decades of culinary virtuosity. A series of lessons build skill, knowledge, and confidence as Lo, known as the “Cantonese Julia Child,” guides the home cook step by step through the techniques, ingredients, and equipment that define Chinese cuisine. With more than 100 classic recipes and technique illustrations throughout, Mastering the Art of Chinese Cooking brings this ancient cuisine to life. Stunning color photography reveals the|treasures of old and new China, from the|zigzagging alleys of Guangzhou to the bustle of Chinatowns across the United States. Serious cooks and lovers of China alike will prize this authoritative, comprehensive book. Eileen Yin-Fei Lo is an educator, chef, and author of 11 cookbooks on Chinese cuisine. She lives in New Jersey. Susie Cushner is a Boston-based photographer whose work has appeared in many books and magazines, including Gourmet and Martha Stewart Living. $50.00 hc • 978-0-8118-5933 -2 9 x 11 in, 384 pp, Rights: W
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$35.00 hc • 978-1-4521-0770-7 9ø x 10≠ in, 272 pp, Rights: XUK, XAUNZ
RECIPES INCLUDE Leeks with Lemon, Currants, and Tulum Octopus Stew with Wine, Spices, and Caperberries Slow-Roasted Lamb with Apples Poached in Pomegranate Pistachio-Semolina Cake
Turkey
Recipes and Tales from the Road • By Leanne Kitchen
Turkey’s culinary customs are as rich and varied as its landscape, and award-winning food writer Leanne Kitchen does justice to them both with more than 170 glorious photographs of the country’s foods and people that make readers want to drop everything and board the next plane. More than 100 recipes from across seven diverse regions—including the narrow streets of Istanbul, a fishing village on the Aegean, and the sheep-lined roads near Lake Van—showcase the best of Turkish cuisine. Comforts of the countryside and delicacies from the Ottoman Court span every course, from simple meze dishes such as spiced lentil köfte to sophisticated rose and pistachio sweetmeats for dessert. This enduring travelogue makes a perfect gift for ambitious cooks and armchair travelers alike. Colman Andrews is an award-winning food editor and food and travel writer. He lives in Connecticut. Christopher Hirsheimer’s photographs have appeared in numerous food magazines and cookbooks. She lives in Pennsylvania.
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I N T E R N AT I O N A L F L AV O R S
$50.00 hc • 978-0-8118-6453-4 9 x 11 in, 384 pp, Rights: W
“Kochilas writes lovingly and insightfully about her adopted country.” – Publishers Weekly magazine
“Like cookbook writers Paula Wolfert and Lynne Rossetto Kaspar, she explores a cuisine by traveling down seemingly every lane and alley in a region, knocking on doors, peeking into obscure tavernas, and asking questions.” – Amanda Hesser
The Country Cooking of Greece By Diane Kochilas • Photographs by Vassilis Stenos
The Country Cooking of Greece captures all the glory and diversity of Greek cuisine in one magnum opus from Greece’s greatest culinary authority, Diane Kochilas. More than 250 recipes were drawn from every corner of Greece, from rustic tavernas, Kochilas’ renowned cooking school, and the local artisans and village cooperatives that produce olive oil and handmade pasta. More than 150 color photographs and vivid sidebars bring to life Greece’s unique and historical food culture. Seventeen chapters organized by ingredients such as lamb, herbs, artichokes, and cheese touch down all over Greece’s dramatic geography of mountains, coastal lands, and fertile alluvial plains. A cookbook like no other, this ingredient-driven volume at once meets a growing interest in Greek cooking and serves as a homecoming for all those of Greek descent. Diane Kochilas is consulting chef at four restaurants, food columnist for Greece’s largest newspaper, and co-founder of the Glorious Greek Cooking School on the Greek island of Ikaria. She divides her time between Ikaria and New York City. Vassilis Stenos is a food and travel photographer, and co-founder of the Glorious Greek Cooking School in Ikaria, Greece. He lives in Ikaria and New York City.
Also Available The Country Cooking of France By Anne Willan • Photographs by France Ruffenach $50.00 hc • 978-0-8118-4646-2 9ß x 11 in, 392 pp, Rights: W
Winner of 2 James Beard Foundation Awards including Best International Cookbook & Best Cookbook Photography
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$50.00 hc • 978-0-8118-6670-5 9 x 11 in, 392 pp, Rights: W
Winner of 2 James Beard Foundation Awards including Best International Cookbook and Cookbook of the Year!
The Country Cooking of Ireland By Colman Andrews • Photographs by Christopher Hirsheimer
With The Country Cooking of Ireland, internationally acclaimed food and travel writer Colman Andrews brings tolife the people, countryside, and straightforward, homey fare of Ireland. Fast emerging as one of the world’s hottest food destinations, Ireland is a country of artisanal bakers, farmers, cheesemakers, butteries, sea coasts, and wide green fields, where farm-to-table dining has been practiced for centuries. Meticulously researched and reported, this sumptuous cookbook includes 250 recipes and more than 100 photographs—of the pubs, the people and the emerald Irish countryside—taken by award-winning photographer Christopher Hirsheimer. Rich with stories of the food and people who make Ireland a wonderful place to eat, and laced with charming snippets of song, folklore, and poetry, The Country Cooking of Ireland ushers in a new understanding of Irish food. Colman Andrews is an award-winning food editor and food and travel writer. He lives in Connecticut. Christopher Hirsheimer’s photographs have appeared in numerous food magazines and cookbooks. She lives in Pennsylvania.
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I N T E R N AT I O N A L F L AV O R S
$50.00 hc • 978-0-8118-6671-2 9 x 11 in, 392 pp, Rights: W
“In this book, Colman has captured deliciously the soul of Italian country food. Tutti a Tavola a Mangiare...” – Lidia Bastianich, Chef/Restauranteur
The Country Cooking of Italy By Colman Andrews • Foreword by Mario Batali • Photographs by Christopher Hirsheimer
Following the success of their 2010 James Beard Foundation Best Cookbook of the Year, The Country Cooking of Ireland, Colman Andrews and Christopher Hirsheimer achieve the formidable feat of illuminating the world’s most beloved cuisine in an entirely new light. Drawing on more than 40 years of experience traveling and eating in Italy, Andrews explores every region, from Piedmont to Puglia, and provides the fascinating origins of dishes both familiar and unexpected. This gloriously photographed keepsake depicts an ingredient-focused culture deeply rooted in rural traditions, in which even the most sophisticated dishes derive from more basic fare. With 230 sumptuous recipes highlighting the abundant flavors of the land, all set against the backdrop of Andrews’ vivid storytelling and Hirsheimer’s evocative images, this luxe package is sure to delight home chefs and lovers of Italian food alike. Colman Andrews is an award-winning food editor and travel writer, and the editorial director of thedailymeal.com. He lives in Connecticut. Christopher Hirsheimer’s photographs have appeared in numerous food magazines and cookbooks. She lives in Pennsylvania.
I almost never order this famous, gloriously simple salad—named for the island of Capri, where it may or may not have been invented—in America, and I’m careful even in Italy. If it’s made, as it all too often is, with cottony, flavorless tomatoes and rubbery, not-quite-fresh mozzarella, it is downright unpleasant. Made in prime tomato season, on the other hand, with tomatoes that are still firm (a little green doesn’t hurt) but ripening and with fresh mozzarella—bufala if possible—that is no more than a day or so old (domestic or imported), it is one of the most delicious salads in the world.
INSALATA CAPRESE serves 4
4 firm, ripening tomatoes, sliced about £ inch/6 millimeters thick 1 pound/125 grams fresh mozzarella, preferably bufala, sliced about £ inch/6 millimeters thick 8 to 10 basil leaves, torn into large pieces 1 cup/60 milliliters extra-virgin olive oil salt Arrange the tomato slices on a platter, and arrange the mozzarella slices over them. Scatter the basil leaves over the top of the salad. Drizzle with the oil and season generously with salt before serving.
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kids c O O K I N G
$24.99 BOX • 978-1-4521-0761-5 11½ x 9 x 1Δ in; paperback book: 64 pp, full-color photographs; 4 lightsaber ice pop molds, Rights: US, Canada, UK, Ages: 6 and up
Includes 4 Star Wars lightsaber ice pop molds!
Ice Sabers 30 Chilled Treats Using the Force of Your Freezer • By Lara Starr • Photographs by Matthew Carden
Create 30 sweet, chilled treats in this Star Wars–themed cooking kit, from Mos Icely to Qui-Gon Gingerbread Ice Cream Sandwiches to Frozen Hoth Chocolate. Or freeze up lightsaber-inspired ice pops using the 4 lightsaber ice pop molds included in the kit. With so many easy-to-make recipes for delightful treats, this galactic cookbook will appeal to any Jedi appetite.
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kids c O O K I N G
$19.99 BOX • 978-1-4521-0516-1 10ø x 6¼ x 2½ in; paperback book: 48 pp, full-color photographs; 6 gem-shaped ice pop molds with ring bases; Rights: XUKE, Ages: 4 and up
Gem Pops Freeze, Wear, and Eat! 25 Treats to Make with Ice Pop Rings! • By Julia Myall • Photographs by Greg Lowe
Dazzling Diamonds and Super Sour Sapphires are just some of the irresistible ice pop recipes in Gem Pops! that will win over kids of all ages. This one-of-a-kind kit includes a recipe booklet with step-by-step instructions for making 25 icy treats inspired by gems and semi-precious stones, plus 6 ice pop molds that capture the shape and essence of all that glitters and have a ring base, so kids can show off their sparkling (and tasty!) new accessories. Julia Myall has worked as a chef in many premier San Francisco restaurants and as a cooking teacher at the American Embassy in Paris. She is the author of Cook It in a Cup!, Party in a Cup!, and Bake It in a Cup! She lives in Lafayette, California, with her three children. Greg Lowe is a photographer based in Oakland, California.
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kids c O O K I N G
$19.99 hc • 978-0-8118-7784-8
8∂ x 8 in, 152 pages, Rights: W
“Not only is he a fellow fan of breakfast (see my shout-out on page 17!), but he possesses a love of food matched only by his incredible fighting spirit. I feel lucky to have played a part, small though it may be, in the culinary journey of this incredible young man.” – Bobby Flay, chef/owner of Mesa Grill, Bar Americain, and Bobby Flay Steak
Twist it Up More Than 60 Delicious Recipes from an Inspiring Young Chef By Jack Witherspoon with Lisa Witherspoon • Photographs by Sheri Giblin
Inspiration resides in the kitchen for eleven-year-old Jack Witherspoon. And for good reason. When Jack was going through incredibly tough times—battling leukemia for the second time—he sought solace in the Food Network and decided his dream was to become a chef. Before long, Jack was creating his own recipes, cooking for cancer fundraisers, and even coining his own culinary catchphrase (“Twist it up!”) to characterize his individual spin on comfort food favorites like French toast, pesto pizza, shepherd’s pie, meat loaf, cupcakes, and more. Clear, step-by-step instructions and sumptuous photographs will encourage cooks of all ages to whip up delicious recipes and make mouthwatering memories in the kitchen. Jack Witherspoon is an eleven-year-old leukemia survivor living in Redondo Beach, California. Lisa Witherspoon is Jack Witherspoon’s mom. She lives in Redondo Beach, California, with her two sons and husband. Sheri Giblin is a photographer in San Francisco.
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kids c O O K I N G
RECIPES AND PROJECTS FOR LITTLE HANDS
— AT
THE —
FARMERS’
MARKET WITH KIDS BY LESLIE JONATH & ETHEL BRENNAN PHOTOGRAPHS BY SHERI GIBLIN
At the Farmers' Market with Kids Recipes and Projects for Little Hands By Leslie Jonath & Ethel Brennan • Photographs by Sheri Giblin
“Finish your vegetables!” becomes a phrase of the past when kids discover the diversity and deliciousness of farmers’ markets. From exploring the vibrant booths to selecting produce and tasting the unique flavors each season brings, the farmers’ market provides a fertile playground for kids and brings families together while building healthy habits and supporting sustainable eating. At the Farmers’ Market with Kids profiles the fruits and vegetables available at most farmers’ markets, explaining how to tell which ones are ripe and how to store them. With age-specific tips that cater to children of all ages, plus 65 nutritious and kidpleasing recipes to put your farmers’ market spoils to use, this cookbook makes it easy for everyone in the family to eat healthfully and live well.
Let’s Go to the Farmers’ Market Let’s Go to the Farmers’ Market contains everything kids need to have tons of fun at the farmers’ market. A darling “strawberry” sits at the center of it all and transforms into a colorful bag, perfect for toting home veggies, fruits, flowers, and more! Twenty activity cards will keep little ones occupied and amused as their parents shop, while an informative booklet shares the 411 on farms, farmers, and the farmers’ market itself. That’s not all: a shopping list pad provides children a place to record the good-for-you goodies they’ll be inspired to scout out among the stands. $14.99 kit • 978-1-4521-0633-5 7½ x 5½ x 3 in, 28-page booklet, 4-color illustrations throughout book, 2-color illustrations in other components, box with an eco bag, 20 activity cards and shopping list, Rights: XUKE
Leslie Jonath is the author or co-author of many children’s books and two cookbooks, including Miette. She lives in the San Francisco Bay Area. Ethel Brennan is a San Francisco Bay Area–based writer who teaches cooking and gardening to children. Sheri Giblin is a San Francisco Bay Area photographer specializing in food. Her work has appeared in numerous cookbooks and magazines. $22.95 pb • 978-0-8118-7502-8 8∂ x 8 in, 168 pp, Rights: W
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Love in Spoonfuls Fast and Easy Ways to Make Nutritious Food for Your Baby
Toddler Café Fast Recipes and Fun Ways to Feed Even the Pickiest Eater
By Parenting magazine
By Jennifer Carden Photographs by Matthew Carden
$19.95 pb • 978-0-8118-7131-0
$14.95 pb • 978-0-8118-5927-1 8¾ x 8 in, 144 pp, Rights: W
8∂ x 8 in, 160 pp, Rights: NAM
Tony and the Pizza Champions By Tony Gemignani Illustrated by Matthew Trueman $16.99 hc • 978-0-8118-6162-5 8½ x 10½ in, 44 pp plus 2-page gatefold, Rights: W, Ages 4 to 8
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kids c O O K I N G
$17.99 kit • 978-0-8118-7947-7 9 x 5¾ in, 16-page recipe booklet, Rights: W
Princess Cupcakes Create stunning cupcakes fit for a princess, with scrumptious recipes, designer liners, and wraparound crowns! Princesses meet cupcakes and it’s tastily ever after! Princess Cupcakes has everything parents and kids need to create majestic, princess-themed cupcakes, including cupcake liners with sweet princess patterns, and reusable crown cupcake wrappers for a regal display! With a booklet that includes decadent decorating tips and recipes for Pink Velvet Cupcakes, Deep Dark Chocolate Cupcakes, Sugar and Spice Cupcakes, and more, this kit makes a perfect gift for young bakers.
Also available
Princess Tea Parties and Treats for Little Girls
Fairy Parties Recipes, Crafts, and Games for Enchanting Celebrations
By Janeen Sarlin with Noelle Shipley Photographs by Sheri Giblin
By Colleen Mullaney Photographs by Jack Deutsch
$19.95 hc • 978-0-8118-6177-9
$19.95 hc • 978-0-8118-6731-3
7 x 8 in, 120 pp, Rights: W
7 x 8 in, 144 pp, Rights: W
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kids c O O K I N G
Party in a Cup!
Make Me a Cake!
Easy Party Treats Kids Can Cook in Silicone Cups By Julia Myall • Photographs by Greg Lowe
A Delicious Game of Creative Cake-Making By Forrest-Pruzan Creative
Party in a Cup! has all the secret ingredients girls need to throw 4 unforgettable parties—a slumber party, tea party, summer party, and spa party. This cookbook comes with easy-to-follow recipes for 25 totally tasty treats, party favors, and decorating ideas, as well as 6 party-ready silicone cups that are easy to clean, and safe for ovens or microwaves. Party-planning has never tasted so good!
Layer away, and may the best cake maker win! Kids can race to build the tallest, most beautiful cakes in this delectably delightful game for preschoolers. Make Me a Cake! comes in a gift-ready, sparkly, cylindrical cake box package and includes more than 50 different beautifully illustrated cake pieces. Young children can play with friends or by themselves, using the game as a puzzle. Delicious fun!
Julia Myall has thrown countless parties for her children. She lives in Lafayette, California.
Based in Seattle, Washington, Forrest-Pruzan Creative is the inventor of many award-winning games, including Cranium Cadoo!
Greg Lowe is a photographer based in Oakland, California. $16.99 kit • 978-0-8118-7188-4 10ø x 6¼ in, 64 pp, Rights: W
$16.99 game • 978-0-8118-6936-2 7ø in diameter x 4 in tall, 50 game pieces, Rights: W
Cook It in a Cup
Quick Meals and Treats Kids Can Cook in Silicone Cups By Julia Myall • Photographs by Greg Lowe
Also available
$16.99 pb • 978-0-8118-5956-1 10ø x 6¼ x 2½ in, 64 pp, Rights: W
Bake It in a Cup Simple Meals and Sweets Kids Can Bake in Silicone Cups By Julia Myall • Photographs by Greg Lowe $18.99 pb • 978-1-4521-0877-3 10ø x 6¼ x 2½ in, 64 pp, Rights:
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kids c O O K I N G
Eat & Play Hundreds of Delicious Games, Activities, and Doodle Fun to Take to the Table! Illustrated by Tad Carpenter
Little ones will devour the fun served up in this set of 40 place mats, 24 plate activity sheets, and fork, knife, and spoon crayons. At a restaurant or at the kitchen table, kids will have a blast playing games, drawing their favorite foods, and writing mini restaurant reviews and personal notes to the chef. A compact vinyl case makes this totable set easy to take along anywhere there’s a meal! Tad Carpenter is an illustrator and designer living in Kansas City, Missouri. $16.99 KIT • 978-0-8118-7119-8
12∑ x 10 in, 40 place mats, 24 plate sheets, and three 2-color crayons packed in clear vinyl blister case, Rights: XUKE
Wookiee Pies, Clone Scones, and Other Galactic Goodies By Robin Davis and Lara Starr • Photographs by Matthew Carden
May the Force be with all aspiring Jedi cooks when they drop their lightsabers and pick up the Yoda, Darth Vader, and R2-D2–shaped cookie cutters to make their very own sweet and savory treats. From Chocolate Chewies and Jawa Jigglers to Landonuts, May the Fudge Be with You, and Obi-Wan Tons, this galactic cookbook features 30 easy-to-make recipes that kids can make themselves for Star Wars– themed treats that will delight any Jedi appetite. Robin Davis is the author of The Star Wars Cookbook and lives in San Francisco. Lara Starr is the author of Princess Cupcakes and Fortune Cupcakes. She lives in the San Francisco Bay Area. Matthew Carden is a photographer living in the San Francisco Bay Area.
This totable package contains: • 6 colored crayons • 24 plate-puzzle sheets • 40 double-sided activity-packed placemats • 100s of puzzles, games, & doodles • Uncountable hours of FAMILY FUN!
$22.99 KIT • 978-1-4521-0466-9
Box: 10£ x 9£ x 1 in; paperback: 64 pages, full-color photographs throughout; 3 metal cookie cutters; Rights: US & Canada
Includes 3 Star Wars cookie cutters!
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67
REGIONAL FO OD & WINE
$24.95 pb • 978-1-4521-0596-3 7∑ x 9 in, 256 pp, Rights: W
The Mighty Gastropolis: Portland How Portland’s Rule-Bending Chefs Hand-Crafted the New Urban Cuisine
•
By Karen Brooks with Teri Gelber • Photographs by Gideon Bosker
Portland, Oregon, is a city that’s screaming “Hey, world, check me out!” and Karen Brooks is its food-writing doyenne and ambassador. The Mighty Gastropolis is her insider’s look at this exciting food scene. The book is part guidebook and part handbook, painting colorful pictures of the people and places that make Portland unique. More than 75 recipes from Portland’s hottest chefs, mixologists, and confectioners round out this compilation. A final special feature sets this book apart: a French-folded jacket unfolds to reveal a map of “The Mighty 100,” Karen’s curated list of the top spots to sample a taste of in her mighty gastropolis. Karen Brooks is the author of several books and is the restaurant critic for the Portland Monthly. She lives in Portland, Oregon. Teri Gelber is a food writer living in Portland, Oregon. Gideon Bosker is a writer and photographer who lives in many places, including Portland, Oregon.
Featuring from the Mighty 100: • Andy Ricker of Pok Pok and Ping Grilled Corn with Salty Coconut Cream and Limes • Naomi Pomeroy of Beast Maple Sugared Pork Belly with Fava Beans and Pickled Green Strawberries • Gabriel Rucker of Le Pigeon and Little Bird Foie Gras Profiteroles • Tommy Habetz of Bunk Sandwiches Pork Belly Cubano • Nate Tilen and Elias Cairo of Olympic Provisions And their Chorizo Doughnuts
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REGIONAL FO OD & WINE
$25.00 hc • 978-1-4521-0302-0 7∑ x 9 in, 224 pp, Rights: W
Saltie A Cookbook • By Caroline Fidanza • With Anna Dunn, Rebecca Collerton, and Elizabeth Schula • Photographs by Gentl & Hyers
Saltie is an eatery in Williamsburg, Brooklyn, that was created and is run by three pioneers of the Brooklyn food scene. The shop boasts a devoted following of diners who love their magnificent sandwiches, soups, egg bowls, drinks, and sweets. This cookbook features 75 recipes for all of these favorite foods, plus more than 50 color photographs and 10 humorous drawings by Elizabeth Schula that capture the sense of commitment, locality, and belonging countless devoted foodies feel for this famed eatery. Full of surprising visuals, great recipes and colorful storytelling, Saltie is at once a unique cookbook and a guide to good eating. Caroline Fidanza, Elizabeth Schula, and Rebecca Collerton are the founders, owners, and chefs of Saltie. They live in New York City. Anna Dunn is a Brooklyn-based freelance writer, blogger and editor in chief of Diner Journal.
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69
REGIONAL FO OD & WINE
COOKING UP A STORM Recipes Lost and Found from the Times-Picayune of New Orleans
L.A.’s Original Farmers Market Cookbook Meet Me at 3rd and Fairfax
the Nantucket Holiday Table
Edited by Marcelle Bienvenu and Judy Walker
By JoAnn Cianciulli Photographs by Karl Petzke
$29.95 hc • 978-0-8118-6139-7 8£ x 9 in, 168 pp, Rights: W
$24.95 pb • 978-0-8118-6577-7
$22.95 pb • 978-0-8118-5568-6
8 x 9£ in, 400 pp, Rights: W
7 x 9¼ in, 272 pp, Rights: W
Seasons in the Wine Country Recipes from the Culinary Institute of America at Greystone
The San Francisco Ferry Plaza Farmers’ Market Cookbook A Comprehensive Guide to Impeccable Produce Plus 130 Seasonal Recipes
By Cate Coniff Photographs by Annabelle Breakey and Faith Echtermeyer $27.50 pb • 978-0-8118-6588-3 10 x 9∞ in, 208 pp, Rights: W
By Christopher Hirsheimer and Peggy Knickerbocker $22.95 pb • 978-0-8118-4462-8 6 x 7∂ in, 288 pp, Rights: W
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By Susan Simon Photographs by Jeffrey Allen
The San Francisco Chronicle Cookbook By Michael Bauer and Fran Irwin $19.95 pb • 978-0-8118-1445-4 8 x 9ø in, 448 pp, Rights: W
OVER 50,000 COPIES SOLD
SINGLE SUB JECT C O OKING
$29.95 pb • 978-0-8118-7863-0 9 x 11 in, 256 pp, Rights: W
Pure Vegan 70 Recipes for Beautiful Meals and Clean Living • By Joseph Shuldiner • Photographs by Emily Brooke Sandor
Pure Vegan proves that embracing a vegan lifestyle can be stylish and beautiful via 70 recipes that are both plant-based and indulgent. The only vegan cookbook that celebrates eating and enjoyment rather than emphasizing the politics of a vegan lifestyle, this beautiful compilation features novel, vivacious recipes. Yes, they’re non-meat-egg-dairy, and they’re fabulous! Pure ingredients and unique combinations appeal to meat lovers and committed vegans alike. Breakfast, lunch, dinner, and snacks are represented, and a special chapter is dedicated to late-night indulgences such as chocolate truffles and herbal cocktails. Seventy-five gorgeous pictures round out this fetching package. Joseph Shuldiner is a Los Angeles–based writer, photographer, and contributor to EAT: Los Angeles. Emily Brooke Sandor is a Los Angeles–based food, travel, and still life photographer.
Garbanzo Bean and Tomato Soup
Seared Tofu
Put the potatoes in
add cold water to c
1 teaspoon of the s
WiTh daTe BarBeCue sauCe
high heat. Lower th
I wanted to call this recipe “Zuppa di Ceci con Pomodori,” but the copy editor
meback.
I should have called this Date Barbecue Sauce with Seared Tofu because the
zucchini,
insisted that it be in English. But doesn’t it sound better in Italian? For optimum
sauce is really the star. Nonetheless, the ever-versatile tofu provides a strong
h. Phyllo
flavor, use dried beans to make this hearty dish. However, the beans do require
supporting role as a blank backdrop against which to enjoy the dramatically
ly used in
overnight soaking before being cooked, so in a pinch you can use canned
spicy sauce, thickened with sticky-sweet dates.
garbanzos. Orzo is a small, rice-shaped pasta that lends itself well to this soup,
r savory
until the potatoes g
with the tip of a sh
Be careful not to ov
still be firm enough
In a large bowl,
toes with the jalape
but feel free to substitute any pasta you happen to have on hand.
serves 4
bArbecue sAuce
spoons of the
dd the onion and 5 minutes. Add
conds. Add the
uté until all of the
10 minutes. Stir in
er, lower the heat,
ally, until most of
o 8 minutes. Stir in
ve from the heat.
dle of the oven
F. Coat a 9-by-
e of the remaining
combine the saffron and water and let sit for
1 tablespoon water
at least 10 minutes. In a medium saucepan,
1/4 cup extra-virgin olive oil
heat the olive oil over medium-low heat. Add
1 medium yellow onion, finely chopped
the onion and sauté until soft and translu-
1 tablespoon ground coriander
cumin, paprika, ginger, cinnamon, salt, and
cent, 8 to 10 minutes. Stir in the coriander, pepper and continue to cook, stirring occasionally, for 5 minutes. Add the garlic and
1 tablespoon extra-virgin olive oil, plus more for drizzling
sauté for 30 seconds. Add the tomato paste,
4 garlic cloves, minced
1 teaspoon ground cinnamon
stock, sugar, cayenne, and saffron water
2 teaspoons chopped fresh rosemary
1 teaspoon salt
to the onion mixture, turn the heat up to
1/2 teaspoon freshly ground pepper
medium-high and cook, stirring often, until
4 garlic cloves, minced
the sauce begins to thicken, 8 to 10 minutes.
1/4 cup tomato paste
Add the dates, lower the heat, and simmer,
3 cups vegetable stock, preferably homemade (page 000)
stirring occasionally, until thick and fragrant, about 15 minutes. Remove from the heat and stir in the lemon juice.
140
Pure Vegan • eVenIng
high heat, then lower the heat, cover, and simmer, stirring occasionally, for about 2 hours, until tender. Drain and set aside. In the same pot, bring the stock to a boil over high heat. Lower the heat to mediumhigh, add the orzo, and cook until al dente, about 10 minutes. Stir in the garbanzos and tomatoes and bring the soup back to a simmer. Meanwhile, in a small skillet, heat the olive oil over medium heat. Add the garlic, rosemary, and thyme and sauté until fragrant,
If using dried garbanzo beans, put them in
about 30 seconds. Stir the seasonings into
a large bowl and add water to cover by at least
the beans, along with the salt and pepper.
2 inches. Let soak for at least 8 hours and up to overnight.
Transfer 2 cups of the soup to a blender or food processor and blend until smooth. Return the purée to the pot. Taste and adjust the seaa drizzle of olive oil on top.
continued
Canola oil
Pure Vegan • aFternoon
1 teaspoon chopped fresh thyme 1 teaspoon salt 1/2 teaspoon freshly ground pepper
Drain and rinse the beans, put them in a large soup pot or stockpot, and add fresh water to cover by 2 inches. Bring to a boil over
soning. Serve the soup in warmed bowls with
13/4 pounds extra-firm tofu, drained and pressed (see Tip)
86
1 cup orzo
1 teaspoon ground ginger
2 tablespoons brown sugar
93
6 cups vegetable stock, preferably homemade (recipe follows)
1 teaspoon ground cumin
1/4 cup fresh lemon juice
Pure V e g a n • a F t e r n o o n
1 1/4 cups dried garbanzo beans, or two 15-ounce cans, drained
One 28-ounce can crushed or diced tomatoes
1 teaspoon smoked Spanish paprika
1/2 teaspoon cayenne pepper
garlic, olives, tomat
to MAke the sAuce: In a small bowl,
1/4 teaspoon saffron threads
10 large dates, pitted and minced
d
serves 4 to 6
continued
Pure Vegan • aFternoon
Pure Vegan • eVenIng
87
84
Pure Vegan • aFternoon
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S easonal & S ustainable
$24.95 pb • 978-1-4521-0265-8 8 x 10 in, 224 pp, Rights: W
“Full of quick and delicious fresh vegetable recipes that will teach you how to cook through all four seasons.” – Good Housekeeping
The Fresh & Green Table
Delicious Ideas for Bringing Vegetables Into Every Meal By Susie Middleton • Photographs by Annabelle Breakey
In this follow-up to the popular Fast, Fresh & Green, which shared simple techniques for achieving delicious vegetable side dishes, Susie Middleton offers up a whole new cook’s repertoire by shifting the focus to vegetables as the main course of the meal. Brimming with strategies, techniques, and 75 peerless recipes for cooking vegetables in every season, this is the book for the millions who have embraced Meatless Mondays and anyone who appreciates good, fresh food. This is a formidable package for the price, brightly illustrated with 50 color photographs and buzzing with Susie’s energizing voice. From vibrant soups and salads to luscious grilled pizzas and tarts loaded with green goodness, The Fresh & Green Table serves up an unparalleled source of instruction and inspiration. Susie Middleton is a chef, food writer, and gardener on Martha’s Vineyard. She is the editor-at-large for Fine Cooking magazine and author of Fast, Fresh & Green. Annabelle Breakey is a San Francisco–based food and lifestyle photographer.
Pleasingly Tangy Vinaigrette Here’s a quick and delicious main dish summer salad. Choose a mix of summery vegetables and head for the grill. Great options include sliced eggplant or squash; corn on the cob or freshly dug baby potatoes cut into chunks; bright sugar snap peas or thin wax beans. Toss them all together with this Pleasingly Tangy Vinaigrette, then add crunchy lettuces, sweet tomatoes, and fragrant fresh herbs. Gently toss, and round out the meal with grilled bread rubbed with garlic to soak up the summery juices.
¾ cup/180 ml extra-virgin olive oil 3 tablespoons plus 1 teaspoon white balsamic vinegar 1 tablespoon plus 1 teaspoon freshly squeezed lemon juice ½ teaspoon minced garlic ½ teaspoon minced anchovy (about 1 anchovy) ¼ teaspoon Dijon mustard ¼ teaspoon kosher salt Dash of Worcestershire sauce Freshly ground pepper
In a glass measuring cup or glass jar with a tight-fitting lid, combine all the ingredients, including several grinds of fresh pepper—be generous! Whisk or shake vigorously until well combined.
Also Available Fast, Fresh & Green More Than 90 Delicious Recipes for Veggie Lovers By Susie Middleton • Photographs by Ben Fink $24.95 pb • 978-0-8118-6566-1 8 x 10 in, 224 pp, Rights: W
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S easonal & S ustainable
New York Times bestseller!
Big Vegan
Plenty
More than 350 Recipes: No Meat / No Dairy, All Delicious By Robin Asbell • Photographs by Kate Sears
Vibrant Vegetable Recipes from London’s Ottolenghi By Yotam Ottolenghi • Photographs by Jonathan Lovekin
Veganism has been steadily moving toward the mainstream as more and more people become aware of its many benefits. Even burger-loving omnivores are realizing that adding more plant-based foods to their diet is good for their health and the environment. Big Vegan satisfies both the casual meat eater and the dedicated herbivore with more than 350 delicious, easy-to-prepare vegan recipes covering breakfast, lunch, and dinner. This comprehensive cookbook includes the fundamentals for adopting a meat-free, dairy-free lifestyle, plus a resource guide and glossary that readers can refer to time and again. Eat your veggies and go vegan!
Yotam Ottolenghi is one of the most exciting new talents in the cooking world, with four fabulous London restaurants and a weekly newspaper column that’s read by foodies all over the world. Plenty is a must-have collection of 120 vegetarian recipes featuring exciting flavors and fresh combinations that will delight readers and eaters looking for a sparkling new take on vegetables. Yotam’s food inspiration comes from his Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on freshness and seasonality, and drawn from diverse food cultures. A vibrant photo accompanies every recipe in this visually stunning book. Essential for meat-eaters and vegetarians alike!
Robin Asbell is a Minnesota-based chef, food writer, and cooking teacher. Kate Sears is a New York–based photographer. $29.95 pb • 978-0-8118-7467-0 6∆ x 9∑ in, 544 pp, Rights: W
Yotam Ottolenghi is co-owner of four Ottolenghi restaurants and author of the weekly New Vegetarian column in the Guardian newspaper. He lives in London. Jonathan Lovekin is a London-based lifestyle and food photographer. $35.00 hc • 978-1-4521-0124-8 8 x 11 in, 288 pp, Rights: W
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Masala Farm
From Seed to Skillet
Stories and Recipes from an Uncommon Life in the Country • By Suvir Saran with Raquel Pelzel • Photographs by Ben Fink
A Guide to Growing, Tending, Harvesting, and Cooking Up Fresh, Healthy Food to Share with People You Love
What happens when an Indian chef and consummate city dweller buys a farm in the country and endeavors to raise farm animals and grow vegetables? Delicious food, of course! From acclaimed chef and author Suvir Saran, Masala Farm offers a fresh twist on a farm-to-table approach to cooking and welcomes readers into the kitchen. A steady stream of houseguests, the challenges of animal ownership, and the joys of being a part of a small-town community supply the stories woven throughout this volume. Sixty recipes are organized by season. Exquisite photography captures the lusciousness of Saran’s food and the beauty of the countryside. Suvir Saran is a New Delhi–born cookbook author, cooking instructor, Indian food authority, and the executive chef/owner of Dévi in New York. He divides his time between Manhattan and upstate New York. Ben Fink is an award-winning New York–based photographer. $29.95 hc • 978-0-8118-7233-1 6∆ x 9∑ in, 240 pp, Rights: W
By Jimmy Williams and Susan Heeger • Photographs by Eric Staudenmaier
Jimmy Williams learned all about vegetable gardening at the knee of his grandmother, a South Carolina native from a traditional Gullah community whose members were descendents of Caribbean slaves. He pays homage to his family history in this inspiring step-by-step guide to designing and planting a backyard vegetable garden and growing one’s own food. With this essential garden manual, home gardeners can learn how easy it is to plan a garden, design and construct growing beds, tend the crop without using harmful chemicals, harvest gorgeous vegetables, and cook a delicious feast using Jimmy’s favorite family recipes. Urban farmer and landscape designer Jimmy Williams oversees his growing grounds, plants edible gardens for clients, and dispenses cultivation and cooking tips, plus vegetable, herb, and fruit seedlings, at three Los Angeles farmers’ markets. He grows and sells heirloom tomatoes from seeds that have been passed down from his great-greatgrandmother. Susan Heeger is a magazine and newspaper feature writer with a specialty in garden, design, home, lifestyle, and food stories. She lives in Los Angeles. Eric Staudenmaier is a photographer and home gardener based in Los Angeles. $30.00 pb • 978-0-8118-7221-8 9 x 11 in, 176 pp, Rights: W
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S easonal & S ustainable
Menus from Chez Panisse The Art and Letterpress of Patricia Curtan By Patricia Curtan • Foreword by Alice Waters
Chez Panisse, a small restaurant in Berkeley, California, opened its doors in the summer of 1971. For forty years, the restaurant and its founder, legendary chef Alice Waters, has had a profound influence on food, farming, cooking, and dining around the world. In the beginning, Waters saw the beauty and aesthetic of fine printing as a way to communicate—at the outset of the diners’ experience—the care and attention given to the preparation of their dinner. Berkeley-based artist Patricia Curtan began hand printing menus for the restaurant during its early years, while employed as a cook in the Chez Panisse kitchen. Curtan’s menus, works of art in their own right, capture the unique spirit of the famous restaurant with letterpress and linoleum-block prints on beautiful paper. In Menus for Chez Panisse, Curtan presents four decades of menus—including dinners for special guests such as Julia Child, Hillary Clinton, Mikhail Baryshnikov, and James Beard—with notes about the menus, the artwork, the occasions, and, of course, the food.
Chicken and Egg A Memoir of Suburban Homesteading with 125 Recipes By Janice Cole • Photographs by Alex Farnum
Chicken coops have never been so chic! From organic gardens in parking lots to rooftop beekeeping, the appeal of urban homesteading is widespread. Chicken and Egg tells the story of veteran food writer Janice Cole, who, like so many other urbanites, took up the revolutionary hobby of raising chickens at home. From picking out the perfect coop to producing the miracle of the first egg, Cole shares her now expert insights into the trials, triumphs, and bonds that result when human and hen live in close quarters. With 125 recipes for delicious chicken and egg dishes, poultry lovers, backyard farmers, and those contemplating taking the leap alike will adore this captivating illustrated memoir! Janice Cole is a food editor, recipe developer, and author. She lives with her family and her chickens in St. Paul, Minnesota. Alex Farnum is a food and lifestyle photographer based in San Francisco. $24.95 pb • 978-0-8118-7045-0 7¼ x 9¼ in, 256 pp, Rights: W
$40.00 hc • 978-1-61689-029-2 11 × 9½ in, 184 pp
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D.I.Y. Delicious Recipes and Ideas for Simple Food from Scratch
Edible Schoolyard A Universal Idea
By Vanessa Barrington • Photographs by Sara Remington $24.95 hc • 978-0-8118-7346-8
By Alice Waters Photographs by David Liittschwager
6∑ x 8∑ in, 240 pp, Rights: W
$24.95 hc • 978-0-8118-6280-6 8 x 10½ in, 80 pp, Rights: W
Farm Together Now Communities Across the U.S. Bringing Food and Ideas to Your Plate
Fast, Fresh & Green More Than 90 Delicious Recipes for Veggie Lovers
By Amy Franceschini and Daniel Tucker Photographs by Anne Hamersky Foreword by Mark Bittman
$24.95 pb • 978-0-8118-6566-1
By Susie Middleton • Photographs by Ben Fink 8 x 10 in, 224 pp, Rights: W
$27.50 hc • 978-0-8118-6711-5 7 x 9 in, 192 pp, Rights: W
Fed Up With Lunch How One Anonymous Teacher Revealed the Ugly Truth About School Lunches
FRESH FROM THE FARMERS’ MARKET Year-Round Recipes for the Pick of the Crop
Garden Anywhere How to Grow Gorgeous Container Gardens, Herb Gardens, Kitchen Gardens and More—Without Spending a Fortune
The New Whole Grains Cookbook Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains
By Alys Fowler
$22.95 hc • 978-1-4521-0228-3
By Janet Fletcher Photographs by Victoria Pearson Introduction by Alice Waters
6 x 8 in, 208 pp, Rights: WE
$19.95 pb • 978-0-8118-6590-6
$24.95 pb • 978-0-8118-6875-4
By Robin Asbell Photographs by Caren Alpert
8£ x 9 in, 208 pp, Rights: W
9½ x 8¼ in, 192 pp, Rights: W
$19.95 pb • 978-0-8118-5647-8
By Sarah Wu, also known as “Mrs. Q”
8∂ x 8 in, 168 pp, Rights: W
Raw Awakening Lose Weight • Unleash Your Energy • Radiate Health and Vitality • Feel and Look Spectacular
SKINNY DIPS 60 Recipes for Dips, Spreads, Chips, and Salsas on the Lighter Side of Delicious
Simply Organic A Cookbook for Sustainable, Seasonal, and Local Ingredients
Sweet & Easy Vegan Treats Made with Whole Grains and Natural Sweeteners
By Kristen Suzanne
By Diane Morgan Photographs by Sheri Giblin
By Jesse Ziff Cool Photographs by France Ruffenach
By Robin Asbell • Photographs by Joseph De Leo
$18.95 pb • 978-0-8118-7142-6 6 x 8 in, 144 pp, Rights: W
$24.95 pb • 978-0-8118-6044-4
8 x 10 in, 208 pp, Rights: W
$18.95 pb • 978-1-4521-0649-6 7 x 8 in, 224 pp, Rights: WE
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9 x 11 in, 248 pp, Rights: W
$35.00 hc • 978-1-4521-0301-3
S easonal & S ustainable
$29.95 pb • 978-1-4521-0283-2 8 x 10 in, 352 pp, Rights: W
“50 Best Plants on the Planet isn’t a weightloss book; it’s based on the same principles as the Biggest Loser plan, which are making every calorie count, and making the experience delicious, to boot!” – Cheryl Forberg, RD
Cheryl Forberg, RD
50 Best Plants on the Planet: 150 Nutrient-Dense and Delicious Recipes The Most Nutrient-Dense Fruits and Vegetables, in 150 Delicious Recipes By Cathy Thomas • Photographs by Angie Cao • Foreword by Cheryl Forberg, RD
This encyclopedic guide to cooking the 50 most nutritious fruits and vegetables in the world comes from Melissa’s Produce, the largest supplier of specialty produce in the United States. Cooks of all skill levels will love these 150 recipes for simple sides, breakfasts, dinners, and healthful desserts that make the most of fresh, accessible produce, from memory-boosting blackberries to antimicrobial chili peppers to vitamin A–rich watermelon. Featuring health and nutritional information, tips for buying and storage, quick recipe riffs, and gorgeous shots of finished dishes as well as photographs of individual fruits and vegetables, this impressive package is an indispensable resource for home cooks looking to put more fruits and vegetables on the table every day. Cathy Thomas is the award-winning food columnist for the Orange County Register. She lives in Huntington Beach, California. Cheryl Forberg, RD, is a bestselling author and the original nutritionist for NBC’s The Biggest Loser. She lives in California’s Napa Valley. Angie Cao is a food and lifestyle photographer based in San Francisco, California.
Recipes include: Breakfast Quinoa with Blackberries Cold Beet, Pear, and Red Bell Pepper Soup Wheat Berries with Dandelion Greens and Gorgonzola Pan-Caramelized Brussels Sprouts with Pistachios and Dried Cherries Grilled Chard Stuffed with Fresh Mozzarella with Black Rice Broiled Salmon and Raw Asparagus “Noodle” Salad Bread Pudding with Kumquat-Currant Topping
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$40.00 hc • 978-1-4521-0059-3 8 x 10 in, 240 pp, Rights: W
“One of the best memories of my last trip to San Francisco was standing in line outside the Ferry Building, contemplating which hot dog I was going to order from the 4505 stand. Just watching people walking away munching on dogs piled high with crisp chicharrones was a treat. It was topped only by getting my own Zilla dog, which was every bit as delicious as advertised.” – Ruth Reichl
Whole Beast Butchery The Complete Visual Guide to Beef, Lamb, and Pork • By Ryan Farr with Brigit Binns • Photographs by Ed Anderson
DIY fever + quality meat mania = old-school butchery revival! Artisan cooks who are familiar with their farmers’ market are now buying small farm–raised meat in butcher-sized portions. Dubbed a “rock star” butcher by the New York Times, San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process with 500 step-by-step photographs, master recipes for key cuts, and a primer on tools, techniques, and meat handling. This visual manual is the first to teach by showing exactly what butchers know, whether cooks want to learn how to turn a primal into familiar and special cuts or to simply identify everything in the case at the market. Ryan Farr is the owner and founder of 4505 Meats, where he makes artisanal sausages and his patented chicharrones, and teaches sell-out butchery classes for home and professional cooks. He lives in San Francisco. Brigit Binns is the author or co-author of 23 cookbooks. Ed Anderson is a photographer specializing in food and the people who make it. He lives in Petaluma, California.
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“Diane Morgan has written a masterful book about root vegetables” – Deborah Madison, author of Vegetarian Cooking for Everyone
Roots The Definitive Compendium with More Than 225 Recipes • By Diane Morgan Foreword by Deborah Madison • Photographs by Antonis Achilleos
From the author of more than 10 cookbooks comes this comprehensive guide and collection of recipes using root vegetables. Discover the fascinating history and lore of 29 major roots, their nutritional content, how to buy and store them, and much more, from the familiar (beets, carrots, potatoes) to the unfamiliar (jicama, salsify, malanga) to the practically unheard of (cassava, galangal, crosnes). The best part? More than 225 recipes— salads, soups, side dishes, main courses, drinks, and desserts—that bring out the earthy goodness of each and every one of these intriguing vegetables. From Andean tubers and burdock to yams and yuca, this essential culinary encyclopedia lets dedicated home cooks achieve a new level of taste and sophistication in their everyday cooking. Diane Morgan is an award-winning teacher, cookbook author, and freelance food writer. She lives in Portland, Oregon. Deborah Madison is an award-winning cookbook author and writes articles on cooking, food, and farming. Antonis Achilleos is a New York–based food photographer.
RECIPES INCLUDE Cream of Celery Root Soup Jicama, Roasted Corn, and Black Bean Salsa Braised Baby Carrots with Dill Roasted Lemongrass Chicken with Arrowhead Sesame Seed and Sea Salt Malanga Crackers Three Layer Parsnip Cake with Cream Cheese Frosting
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Handheld Pies
The Easy Pressure Cooker
Pint-Size Sweets and Savories By Sarah Billingsley and Rachel Wharton • Photographs by Ellen Silverman
More Than 300 Recipes for Soups, Sides, Main Dishes, Sauces, Desserts & Baby Food
What’s better than small treats? Eating with your hands! This enticing cookbook delivers on both counts in one adorable package. Pie-lovers everywhere will be thrilled to find their favorite recipes plus fabulous new creations. Savory pies also make an appearance: grab a Bacon, Egg, and Cheese Breakfast Pie on the way out the door in the morning! Ideal for beginning and seasoned bakers alike (a chapter on crusts offers all the instruction anyone needs to make delicious, flaky pastry with ease!), Handheld Pies proves that good things definitely come in small packages. Rachel Wharton is a James Beard Award–winning writer and editor. She lives in Brooklyn, New York. Sarah Billingsley is a cookbook editor and co-author of Whoopie Pies. She lives in San Francisco, California. Ellen Silverman is a New York–based photographer. $19.95 hc • 978-1-4521-0214-6 7 x 8 in, 144 pp, Rights: W
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By Diane Phillips
What’s the newest secret weapon for people who want hearty, slow-cooked food but don’t have hours to spend in the kitchen? You guessed it—the pressure cooker! Anyone with a taste for good, filling food made quickly will find the pressure cooker indispensable for getting dinner on the table. And this welcome guide will help them do it with more than 400 easy-to-follow recipes—from stocks and sauces to vegetables and tender meats, and even elegant desserts like crème brûlée—plus tips on selecting and safely using pressure cookers. This authoritative compendium offers a modern take on a tried-and-true method, with recipes that prove that less cooking time doesn’t mean less delicious. Who knew cooking could relieve so much pressure? Diane Phillips is an international cooking teacher, consultant, and author of 15 cookbooks. She lives in San Diego. $27.50 pb • 978-0-8118-7256-0 6∆ x 9∑ in, 480 pp, Rights: W
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Sunday Brunch
Sunday Roasts
Simple, Delicious Recipes for Leisurely Mornings
A Year’s Worth of Mouthwatering Roasts, from Old-Fashioned Pot Roasts to Glorious Turkeys and Legs of Lamb
By Betty Rosbottom • Photographs by Susie Cushner
Betty Rosbottom, beloved author of Sunday Soup and Sunday Roasts, knows how to make Sundays feel special. For this third title in her Sunday series, she turns to the most leisurely and convivial meal of the week, brunch. Providing a year’s worth of special meals, this book contains 80 mouthwatering recipes for eggs, stratas, pancakes, waffles, quickbreads, hash, and beverages, as well as 32 tantalizing color photographs and dozens of delicious menus. Full of enduring staples and delicious surprises, Sunday Brunch will become the go-to for tried and true Sunday treats. Betty Rosbottom has been a cooking teacher, columnist, and cookbook author for two decades. She lives part-time in Amherst, Massachusetts, and Paris, France. Susie Cushner is a food and lifestyle photographer based in New York. $19.95 pb • 978-1-4521-0535-2 8∂ x 8 in, 120 pp, Rights: W
By Betty Rosbottom Photographs by Susie Cushner
Sunday Roasts contains 80 tantalizing recipes for slow-roasted meats, fowl, fish, and vegetables that compel a Sunday cook to enjoy good food and good living. With an earthy sensibility that celebrates quality ingredients, beloved author Betty Rosbottom pairs the special—an herb rub, a tapenade, a twist of citrus—with the primal: a substantial cut of meat. Roasts of all types and price ranges are represented, so cooks have everything they need to prepare for any occasion, from weeknight suppers to fancy holiday feasts. This timeless collection will become a kitchen staple. Betty Rosbottom is a cooking teacher, author, and television host. She lives in Amherst, Massachusetts, and Paris, France. Susie Cushner is an award-winning photographer based in Brooklyn, New York. $24.95 pb • 978-0-8118-7968-2 8∂ x 8 in, 180 pp, Rights: W
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The Cheese Course Enjoying the World’s Best Cheeses at Your Table
Delicious Dips
A Good Day for Salad
By Diane Morgan Photographs by Joyce Oudkerk Pool
By Jeannette Ferrary and Louise Fiszer
By Janet Fletcher Photographs by Victoria Pearson
$16.95 hc • 978-0-8118-4220-4
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$18.95 pb • 978-0-8118-1991-6
Grilled Cheese 50 Recipes to Make You Melt By Marlena Spieler Photographs by Sheri Giblin
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Grill Pan Cookbook Great Recipes for Stovetop Grilling By Jamée Ruth Photographs by David Roth $16.95 pb • 978-0-8118-5352-1 8∂ x 8 in, 108 pp, Rights: W
Guac Off! Rules & Recipes for Becoming Guacamole Champion of the World By Nathan Myers Photographs by Jeremy Webster $14.95 hc • 978-0-8118-6506-7 5 x 7 in, 112 pp, Rights: W
Heirloom Beans Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo By Steve Sando and Vanessa Barrington Photographs by Sara Remington $22.95 pb • 978-0-8118-6069-7 8∂ x 8 in, 180 pp, Rights: W
Stonewall Kitchen APPETIZERS Finger Foods and Small Plates
Stonewall Kitchen Breakfast A Collection of Good Morning Recipes
Stonewall Kitchen Winter Celebrations Special Recipes for Family and Friends
$19.95 hc • 978-0-8118-6869-3
By Jonathan King, Jim Stott, and Kathy Gunst Photographs by Jim Stott
By Jonathan King, Jim Stott, and Kathy Gunst Photographs by Jim Stott
7 x 8 in, 160 pp, Rights: W
$19.95 hc • 978-0-8118-6867-9
$19.95 hc • 978-0-8118-6868-6
7 x 8 in, 144 pp, Rights: W
7 x 8 in, 144 pp, Rights: W
By Jonathan King, Jim Stott, and Kathy Gunst Photographs by Jim Stott
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Olives, Anchovies, and Capers The Secret Ingredients of the Mediterranean Table By Georgeanne Brennan Photographs by Leigh Beisch $19.95 hc • 978-0-8118-2494-1 6 x 8 in, 132 pp, Rights: W
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The Best Casserole Cookbook Ever With More Than 500 Recipes! By Beatrice Ojakangas • Photographs by Susie Cushner
A good cook once said that a casserole is a blend of inspiration and what’s on hand. Beatrice Ojakangas must have had inspiration by the gallon to come up with these 500 casseroles. From a breakfast of Eggs Florentine to a dinner of Pork Chops with Apple Stuffing, soon even the most casserole-wary cook will be dishing about these delights. Yummy treats like Parmesan and Sun-Dried Tomato Quiche and Strawberry Rhubarb Crisp are just right for parties. Even appetizers are reinvented in casserole form! The Best Casserole Cookbook Ever will inspire comforting dishes and innovative feasts for any meal of the day—no matter what’s in the fridge. Beatrice Ojakangas has written over 20 cookbooks. She teaches cooking classes in her home near Duluth, Minnesota. Susie Cushner is a Boston-based photographer. $24.95 pb • 978-0-8118-5624-9 8 x 9 in, 640 pp, Rights: W
Slow Cooker: The Best Cookbook Ever With More Than 400 Easy-to-Make Recipess By Diane Phillips • Photographs by James Baigrie
Minimal effort, maximum flavor. With 400 recipes, Slow Cooker: The Best Cookbook Ever saves time and money week after week with easy meals that keep one eating well at home every day. From Old-Fashioned Chicken Pot Pie to Mexican Hot Chocolate Lava Cake, this cookbook contains recipes for everything from soups and roasts to cobblers and puddings, inspiring night after night of great meals. Prep a few ingredients, toss them in the pot, and let the cooker work its magic while you’re gone for the day. Return to a slow-cooked, deeply flavored, great-smelling dinner for you and your family—every night! Diane Phillips is a cooking teacher and author of more than 14 cookbooks. Her home is in San Diego, California. James Baigrie is a New York–based photographer. $24.95 pb • 978-0-8118-6657-6 7½ x 9 in, 544 pp, Rights: W
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KILLER CHILI Savory Recipes from North America’s Favorite Restaurants
FONDUE
By Stephanie Anderson
By Lou Seibert Pappas Photographs by Alison Miksch
$16.95 pb • 978-1-932855-60-9
$14.95 hc • 978-0-8118-6080-2
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7 x 8 in, 96 pp, Rights: W
From Our House to Yours Comfort Food to Give and Share
New Vegetarian More Than 75 Fresh, Contemporary Recipes for Pasta, Tagines, Curries, Soups, and Stews, and Desserts
Foreword by Joyce Goldstein Photographs by E.J. Armstrong $19.95 pb • 978-0-8118-3691-3 8∂ x 8 in, 144 pp, Rights: W
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Macaroni & Cheese By Marlena Spieler Photographs by Noel Barnhurst $16.95 pb • 978-0-8118-4962-3 8∂ x 8 in, 132 pp, Rights: W
By Robin Asbell Photographs by Yvonne Duivenvoorden $19.95 pb • 978-0-8118-6579-1 8∂ x 8 in, 144 pp, Rights: W
SUNDAY SOUP A Year’s Worth of Mouthwatering, Easy-to-Make Recipes By Betty Rosbottom Photographs by Charles Schiller $19.95 pb • 978-0-8118-6032-1 8¾ x 8 in, 168 pp, Rights: W
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The Official High Times Cannabis Cookbook More Than 50 Irresistible Recipes That Will Get You Hig
The Mediterranean Slow Cooker Cookbook
By Elise McDonough and the editors of High Times magazine
By Diane Phillips • Photographs by Tara Donne
Photographs by Sara Remington
Savor the unforgettable flavors of the Mediterranean using a slow cooker! These 80 recipes are devoted to such iconic dishes as Beef in Barolo from Italy, Braised Basque Chicken from Spain, Bouillabaisse from France, and Spicy Tagines from Morocco. With a source guide for unusual ingredients and helpful streamlined techniques, these slow-cooked specialties are simple to make and even easier to eat.
This first-ever cookbook from High Times magazine—the world’s most trusted name when it comes to getting stoned—is the deliciously definitive guide to cannabis-infused cooking. Easy, accessible recipes and advice demystify the experience of cooking with grass and offer a cornucopia of irie appetizers and entrees, stoner sweets, cannabis cocktails, and high-holiday feasts for any occasion, from Time Warp Tamales and Sativa Shrimp Spring Rolls to Pico de Ganja Nachos and Pineapple Express Upside-Down Cake. Delectable color photos and recipes inspired by stoner celebrities such as Snoop Dogg, Cheech and Chong, and Willie Nelson will spark the interest of experienced cannabis cooks and “budding” chefs, whether they’re looking for the perfect midnight munchie or just to take dinner to a higher level.
Diane Phillips is the author of 15 cookbooks, including Slow Cooker: The Best Cookbook Ever. She lives in San Diego, California. Tara Donne is a Brooklyn-based food, travel, and portrait photographer. $24.95 pb • 978-1-4521-0300-6 8£ x 9 in, 192 pp, Rights: W
Elise McDonough is a ten-year veteran of High Times magazine and a connoisseur of world-class cannabis cuisine. She lives in Northern California. Sara Remington’s photography is featured in numerous books, including Kokkari and Vino Argentino. She lives in San Francisco. $18.95 pb • 978-1-4521-0133-0 7 x 9 in, 160 pp, Rights: WE
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The Big Book of Breakfast Serious Comfort Food for Any Time of the Day
The Big Book of Casseroles 250 Recipes for Serious Comfort Food
By Maryana Vollstedt
By Maryana Vollstedt
$19.95 pb • 978-0-8118-3338-7
$19.95 pb • 978-0-8118-2260-2
8£ x 8£ in, 352 pp, Rights: W
8£ x 8£ in, 320 pp, Rights: W
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The Big Book of Easy Suppers 270 Delicious Recipes for Casual Everyday Cooking By Maryana Vollstedt $19.95 pb • 978-0-8118-4350-8 8£ x 8£ in, 344 pp, Rights: W
By Fred Thompson
The Big Book of Potluck Good Food—and Lots of It— for Parties, Gatherings, and All Occasions
The Big Book of Soups and Stews 262 Recipes for Serious Comfort Food
$19.95 pb • 978-0-8118-4925-8
By Maryana Vollstedt
By Maryana Vollstedt
8£ x 8£ in, 352 pp, Rights: W
$19.95 pb • 978-0-8118-3818-4
$19.95 pb • 978-0-8118-3056-0
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8£ x 8£ in, 336 pp, Rights: W
The Big Book of Fish & Shellfish More Than 250 Terrific Recipes
OVER 100,000 COPIES SOLD
A HARVEST OF PUMPKINS AND SQUASH Seasonal Recipes
Pressure Cooking for Everyone
By Lou Seibert Pappas Photographs by Maren Caruso
$19.95 pb • 978-0-8118-2525-2
$15.95 hc • 978-0-8118-6126-7 7 x 8 in, 96 pp, Rights: W
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By Rick Rodgers and Arlene Ward Photographs by Kathryn Russell 8 x 8∂ in, 168 pp, Rights: W
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Crêpes
Waffles
50 Savory and Sweet Recipes • By Martha Holmberg Photographs by James Baigrie
Sweet, Savory, Simple By Dawn Yanagihara • Photographs by Lucy Schaeffer
Martha Holmberg is uniquely equipped to bring crêpes into the home kitchen. Trained at the renowned La Varenne cooking school, she has been a food writer, editor, and cook in the United States, England, and France for the past two decades. Her lifelong love of this favorite food is apparent throughout this collection of 50 sweet and savory recipes, ranging from the simple and snacky Butter-Sugar-Lemon of her teenage years to the crepe cakes and cannelloni of an accomplished cook. Her encouraging instructions and master formulas produce beautiful crepes and tempting sauces and fillings that pay homage to the classics while also playing with ambitious and fascinating flavor combinations and ingredients.
Experience the tempting peaks and valleys of buttery, sweet and savory waffles. This collection of more than 30 mouthwatering recipes—plus a dozen toppings to sprinkle, spread, drizzle, and otherwise gild the waffle—includes childhood classics like the basic Buttermilk Waffle and elegant updates like Ham and Gruyère Waffle Tartines. Deliciously crunchy and light, these recipes are equally at home at the breakfast table, in a lunch box, or served formally at a dinner party. Doll them up with a drizzle of Bittersweet Chocolate Sauce, sprinkle with fines herbes, or dress them down (in the best possible way) with simple pure maple syrup—these delicately crisp, perfectly golden, and light as air treats are the ultimate in culinary versatility.
Martha Holmberg is the former publisher and editor of Fine Cooking magazine, the founding editor of MIX magazine, and the former food editor of the Oregonian newspaper. She is also the author of Puff, a Julia Child Award–finalist cookbook. She lives in Portland, Oregon.
Dawn Yanagihara is a cookbook editor, recipe developer, and food writer. She lives in San Francisco.
James Baigrie is a San Francisco–based photographer specializing in food, interiors, and travel.
$16.95 hc • 978-1-4521-0703-5 7 x 8 in, 108 pp, Rights: W
$19.95 hc • 978-1-4521-0534-5 7½ x 9 in, 144 pp, Rights: W
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$35.00 hc • 978-0-8118-7838-8 8 x 10 in, 256 pp, Rights: W
“Modern Sauces is my favorite book this year. It is destined to be a classic reference for the rest of my cooking life, on one of the most valuable but least understood facets of cooking: sauces. Martha Holmberg brings great intelligence and lucid writing and instructions to the important craft of sauces. She is both respectful of and illuminating about classic sauces, innovative in her thinking about contemporary sauces, and practical in terms of everyday cooking. This is a great book.” – Michael Ruhlman
Modern Sauces Sauce-Making for Everyone • By Martha Holmberg • Photographs by Ellen Silverman
This is the book for cooks who want to take their cooking to a whole new level. Martha Holmberg was trained at La Varenne and is an award-winning food writer. Her look at this sometimes-intimidating genre—expressed in clear, short bites of information and through dozens of process photographs—delivers the skill of great sauce-making to every kind of cook, from beginners to those more accomplished who wish to expand their repertoire. More than 100 recipes for sauces range from standards such as béarnaise, hollandaise, and marinara to modern riffs such as maple-rum sabayon, caramelized onion coulis, and coconut-curry spiked chocolate sauce. An additional 55 recipes use the sauces to their greatest advantage, beautifying pasta, complementing meat or fish, or elevating a cake to brilliant. Modern Sauces is both an inspiration and a timeless reference on kitchen technique. Martha Holmberg is an award-winning food writer who helped launch La Varenne Cooking School in France and has edited several food publications, including Fine Cooking magazine. She lives in Portland, Oregon. Ellen Silverman is a New York–based food and lifestyle photographer.
BRusseLs sPROuTs with TOasTeD WaLNuTs and aPPLe ciDeR–cHiLe BuTTeR sauce
eL
For four chops, chicken breasts, steaks, or the like, use the accents Fresh herb sprigs and/or 1 teaspoon to 1 tablefollowing amounts: spoon accent ingredient such as Dijon mustard, soy sauce, a big platter of these Brussels sprouts makes a delicious centerpiece for a fall dinner party. If you have a green peppercorns, capers, or chopped fresh herbs aromatics 1 tablespoon finely chopped shallot, onion, pork roast or a roasted chicken to serve with them, all the better, but the vegetables themselves may just leek, mushroom, or other mild aromatic and/or 1 teaspoon 1 to 4 tablespoons crème fraîche or heavy
f them
enrichments
steal thechile, spotlight. finely chopped garlic, fresh peeled fresh ginger, or other strong aromatic
cquired,
he choco-
cream)
liquids ¼ cup/60 milliliters wine, spirits, vinegar, or other strong liquid1and/or homelb/455¾gcup/180 mediummilliliters Brussels sprouts, trimmed and halved quartered made or canned reduced-sodium broth,or fruit juice, hard lengthwise if large cider, or other mild liquid
—and by
cream and/or 1 to 2 tablespoons unsalted butter
Heat the oven to 400°F/200°C/gas 6.
In a large bowl, toss the sprouts with the olive oil, and rosemary and season with salt and pepper. Spread them in a single layer on a large rimmed baking 3 tbsp extra-virgin olive oil sheet. Roast until just tender, 15 to 18 minutes. The single leaves that fall away ½ tsp chopped fresh rosemary should be dark and crisp, and the sprouts should be tender when pierced with tosalt get you started, here are ten great combinations: Kosher and freshly ground black a knife but not mushy. Take a bite, to be sure.
, and salt e pan tir until d con-
Bake the pudding until it is firm and no longer jiggly in the center and slightly puffed, 45 to 60 minutes. It can be hard to tell when the pudding is completely done, so if you have an instant-read thermometer, use it. The pudding should register 160°F/72°C in the center. Let the pudding cool briefly. Meanwhile, in a small bowl, whisk the crème fraîche to loosen it. Scoop portions of the warm pudding onto small plates or into little bowls. Garnish each serving with a generous drizzle of caramel sauce and a nice dollop of crème fraîche. Serve right away.
pepper
During the garlic last 5 1. chopped shallot 5. chopped fresh chile, minced ¼ cup/30 g coarsely chopped walnuts
minutes or so shallot of roasting, spread 8. chopped and fresh chilethe walnuts on a small bak-
slidevinegar, them into the oven. Balsamic vinegaring sheet or pie pan and sherry crushed fresh Cook until lightly toasted,
Balsamic vinegar
¼ cup/60 ml apple cider–chile Butter blackberries or raspberries Fresh orange juice about 5 minutes. Pour onto a plate and reserve. sauce (page 103)
Turkey or chicken broth
ng in each ugh will
dijon mustard, chopped fresh rosemary unsalted butter
rd of the heets with directly 0 small cing them tips and are fairly
unsalted butter
6. chopped shallot
dry white wine
2. minced garlic
Turkey or chicken broth
madeira
dijon mustard, capers, finely chopped cornichon, chopped fresh flat-leaf parsley
Turkey or chicken broth sliced fresh basil
unsalted butter
Heavy cream 3. Thinly sliced yellow onion
7. chopped shallot
calvados, then white wine
°C/gas 5, brown, ween the
apple cider dijon mustard, chopped fresh thyme crème fraîche
a tiny getting
serVes 4
4. chopped shallot
cognac or brandy Turkey or chicken broth dijon mustard, cracked green peppercorns crème fraîche Lot of freshly ground black pepper
9. chopped shallot and chile,
minced garlic
dry white wine Turkey or chicken broth Peeled, seeded, and finely diced tomato Finely grated lime zest, chopped fresh cilantro unsalted butter 10. chopped shallot, finely chopped
mushroom
cognac or brandy dry red wine Turkey or chicken broth
Fresh lemon juice Turkey or chicken broth chopped fresh tarragon
a small, casionally ragrant utes. he cream; at and
Turkey or chicken broth
Mound the sprouts on Fresh a platter and drizzle rosemary sprig the butter sauce over the top. Start with a small amount; you can always unsalted butterpass more at the table. Sprinkle the walnuts over the top and serve right away.
dijon mustard crème fraîche
crème fraîche
ntinued . . .
110
modern sauces
carameL sauces GraVY, Jus, and Pan sauce
88
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$24.95 pb • 978-1-4521-0670-0 8 x 10 in, 208 pp, Rights: W
Recipes include: Golden Corn Cakes with Crispy Pancetta and Arugula Salad Jambalaya with Chicken, Shrimp, and Andouille Sausage Fontina and Prosciutto– Stuffed Chicken Breasts with Radicchio-Fennel Sauté Flank Steak with Chimichurri and Summer Squash Hash
One Pan, Two Plates More Than 70 Complete Weeknight Meals for Two • By Carla Snyder • Photographs by Jody Horton
One pan + fresh ingredients = dinner for two! With an emphasis on reducing prep time and the usual sinkful of dishes, cooking instructor Carla Snyder serves up the ideal couple’s guide to simple, complete, and truly delicious meals—imagine Balsamic Braised Chicken Thighs with Figs and Creamy Polenta or Thyme-Rubbed Salmon with Shallots and Caramelized Cauliflower “Risotto”—that can be made in one skillet, in less than 60 minutes. With recipes for home-cooked pasta, grains, sandwiches, beef, pork, chicken, and seafood, plus wine or beer pairings for each dish, One Pan, Two Plates will nourish couples, from newlyweds to empty nesters, every night of the week. Carla Snyder has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, culinary team-building company owner, freelance food writer, and co-author of five cookbooks, including the James Beard–nominated Big Book of Appetizers. She lives in Ohio. Jody Horton is an Austin, Texas–based food photographer whose work has appeared in many magazines and cookbooks.
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The Heirloom Tomato Cookbook
By Andrew Schloss Photographs by Yvonne Duivenvoorden 24.95 pb • 978-0-8118-5912-7
By Mimi Luebbermann Photographs by Robert Holmes and Dan Mills
8¼ x 9 in, 216 pp, Rights: W
$16.95 pb • 978-0-8118-5355-2
By Stanley, Evan, Mark, and David Lobel with Mary Goodbody and David Whiteman Photographs by Lucy Schaeffer
OVER 50,000 COPIES SOLD
8∂ x 8 in, 132 pp, Rights: W
$40.00 hc • 978-0-8118-5826-7
OLIVE OIL From Tree to Table
Pestos, Tapenades & Spreads 40 Simple Recipes for Delicious Toppings, Sauces & Dips
Pizza More Than 60 Recipes for Delicious Homemade Pizza
$19.95 pb • 978-0-8118-6176-2
By Stacey Printz Photographs by Mark Lund
By Diane Morgan and Tony Gemignani Photographs by Scott Peterson
10 x 9∞ in, 168 pp, Rights: W
$16.95 hc • 978-0-8118-6589-0
$18.95 pb • 978-0-8118-4554-0
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PUFF 50 Flaky, Crunchy, Delicious Appetizers, Entrees, and Desserts Made with Puff Pastry
SALAD DRESSINGS
GRILL PAN COOKBOOK Great Recipes for Stovetop Grilling
$14.95 pb • 978-0-8118-6360-5
By Jamée Ruth Photographs by David Roth
By Martha Holmberg Photographs by Ngoc Minh Ngo
6 x 8 in, 80 pp, Rights: W
$16.95 pb • 978-0-8118-5352-1
By Peggy Knickerbocker Photographs by Laurie Smith
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By Jessica Strand Photographs by Maren Caruso
$19.95 pb • 978-0-8118-5952-3 8¾ x 8 in, 144 pp, Rights: W
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Lobel’s Meat Bible All You Need to Know about Meat and Poultry from America’s Master Butchers
Art of the Slow Cooker 80 Exciting New Recipes
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8¾ x 8 in, 108 pp, Rights: W
S ingle S ubject C ooking
Poulet
Cheesemonger’s Kitchen
160 Remarkable Recipes that Exalt the Honest Chicken By Cree LeFavour • Photographs by France Ruffenach
Celebrating Cheese in 75 Recipes By Chester Hastings • Photographs by Joseph De Leo
Poulet is more than just a cookbook dedicated to chicken: it is an ode to this worldwide favorite. More than 150 thoughtful recipes cover the globe to breathe new life into the well-loved chicken supper. Five chapters are organized by flavor profile—American, Bistro, Latin, East and South Asian, and North African/Mediterranean—to bring to the table wherever you live. Each recipe is organized into a set matching a main course of chicken with a complementary grain, salad, vegetable, or bread. Author Cree LeFavour’s sophistication and humor, coupled with wine, cocktail, and beer suggestions, spark a new appreciation of a time-honored favorite.
Today’s specialty cheese market is booming, and many once obscure cheese varieties are now widely available. The Cheesemonger’s Kitchen collects 75 delightful recipes that move cheese into a meal’s starring role. Culled from chef and cheesemonger Chester Hastings’s 25 years of experience, these recipes take full advantage of the varied flavors of cheese in ways both traditional and innovative. A cheese book that focuses on recipes rather than acting as a buyers’ guide or primer, this substantive and personal exploration—accompanied by 50 color photographs plus wine pairing tips from acclaimed sommelier Brian Kalliel—is a comprehensive guide to the vast world of specialty cheeses.
Cree LeFavour lives in New York’s Hudson Valley. She is a former baker who taught writing at New York University.
Chester Hastings is a chef, cheesemonger, and writer. He lives in Los Angeles where he works at the celebrated gourmet emporium Joan’s on Third.
France Ruffenach is a San Francisco–based photographer. $27.50 hc • 978-0-8118-7969-9 7∑ x 9 in, 240 pp, Rights: W
$35.00 hc • 978-0-8118-7766-4 8 x 10 in, 224 pp, Rights: WE
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WINE
The Art of Decanting Bringing Wine to Life
A Perfect Glass of Wine Choosing, Serving, and Enjoying
By Sandra Jordan with Lindsey Lee Johnson
By Brian St. Pierre
$16.95 hc • 978-0-8118-5679-9
8∂ x 9£ in, 120 pp, Rights: W
8 x 8 in, 132 pp, Rights: W
OVER 95,000 COPIES SOLD
The Wine Deck 50 Ways to Choose, Serve & Enjoy Great Wines
Wine Journal A Companion for Wine Lovers
By Brian St. Pierre Photographs by E.J. Armstrong
$30.00 hc • 978-0-8118-6560-9
$14.95 deck • 978-0-8118-3654-8 3ß x 4∂ x 1ø in, 50 cards, Rights: W
OVER 85,000 COPIES SOLD
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$24.95 hc • 978-0-8118-1295-5
By Brian St. Pierre 7ø x 8¾ in, 192 pp, Rights: W
WINE
Winerd
The Winemaker Cooks
The Wine Tasting Game That Crushes Grape Fears By Tamara Murphy
Menus, Parties, and Pairings By Christine Hanna • Photographs by Sheri Giblin
Wine tasting + wine trivia = major fun! This exciting board game combines trivia with actual wine tasting, making it perfect for parties. Be a winerd!
Over 19 million people visit the California wine country every year to enjoy the area’s renowned wine, food, and landscapes—and the casual lifestyle. Christine Hanna—award-winning winemaker, mother, and consummate hostess—epitomizes the region’s laid-back approach to wine and food. Hanna shares her wine expertise and entertaining savvy with 100 recipes, and 75 color photographs capture her tabletops overflowing with local ingredients and products. A souvenir of the good life, The Winemaker Cooks is sure to be savored by wine lovers everywhere!
$35.00 BOX • 978-1-4521-0175-0 20 x 20 in, trivia cards (285 questions), notepad, 4 tasting cards, game board, 4 wine cork game pieces, 1 die, shrink-wrapped, Rights: W
Christine Hanna is a food writer, cooking teacher and president of Hanna Winery. She lives in Healdsburg, California. Sheri Giblin is a San Francisco–based photographer. $35.00 hc • 978-0-8118-6934-8 8∂ x 9½ in, 240 pp, Rights: W
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93
WINE
CHEESE & WINE A Guide to Selecting, Pairing, and Enjoying
THE Ultimate Winery GUIde: Sonoma
By Janet Fletcher Photographs by Victoria Pearson
By Heidi H. Cusick-Dickerson Photographs by Richard Gillette Preface by Rodney Strong
$24.95 hc • 978-0-8118-5743-7 8£ x 9 in, 144 pp, Rights: W
THE ULTIMATE WINERY GUIDE: PACIFIC NORTHWEST Oregon, Washington, and British Columbia By Christina Melander Photographs by Janis Miglavs $22.95 pb • 978-0-8118-5529-7 10 x 9∞ in, 120 pp, Rights: W
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Revised and Updated, Second Edition
$19.95 pb • 978-0-8118-4200-6 10 x 9½ in, 120 pp, Rights: W
The Wine Lover’s Cookbook Great Recipes for the Perfect Glass of Wine By Sid Goldstein Photographs by Paul Moore Foreword by John Ash $24.95 pb • 978-0-8118-2071-4 8£ x 9 in, 224 pp, Rights: W
OVER 165,000 COPIES SOLD
WINE
Wine Bites
Vino Argentino
More Than 75 Simple Morsels That Pair Perfectly with Wine
An Insider’s Guide to the Wines and Wine Country of Argentina By Laura Catena • Photographs by Sara Remington • Foreword by Jay Miller
By Barbara Scott-Goodman • Photographs by Kate Mathis
Wine Bites is an inspiring cookbook for those who entertain casually and frequently. More than 60 recipes for simple, tasty snacks, including wine pairings for each, plus vivid color photographs demonstrate how easy these delectable dishes are to prepare. Step-by-step instructions for putting together a first-class cheese plate, or transforming pantry staples into hors d’oeuvres make this an indispensable resource for great parties. Barbara Scott-Goodman is the author of The Ski Country Cookbook. She lives in New York City. Kate Mathis is a commercial photographer based in New York. $24.95 hc • 978-0-8118-7630-8 8¼ x 9 in, 160 pp, Rights: W
In this book—part wine primer, part cultural exploration, part introduction to the Argentine lifestyle—discover where to eat, what to see, and how to travel like a local with Laura Catena, the Argentina-born, United States–educated, globetrotting wine star. The world’s fifth largest producer of wine, Argentina is home to malbec, the country’s best-known indigenous grape. More than 400,000 Americans and 600,000 Europeans visit Argentina every year to enjoy the mighty malbec, taste unparalleled food, trek the wide-open country, and tango all night long in Buenos Aires. Vino Argentino provides insider access to beautiful Argentina. Laura Catena belongs to the fourth generation of an Argentine-Italian winemaking family and serves as president of Botega Catena Zapata. She splits her time between San Francisco and Mendoza. Sara Remington is a San Francisco–based photographer. $27.50 hc • 978-0-8118-7330-7 6∑ x 8¾ in, 240 pp, Rights: W
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Eggs
SOUPS
MEAT
PASTA
LUNCH
rice, grains & beans
sides
Grilling & Barbecue
Cocktails
BREAKFAST
LUNCH
DINNER
fish
appetizers
BEVERAGES
POULTRY
VEGGIES
sweets
salads
BBQ
From the New York Times best-selling author Bakerella
Recipe Keeper Illustrations by Katie Vernon
Recipe clutter is a thing of the past with this beautifully illustrated “pocket” book. This ultra-pretty package provides space for organizing favorite recipes saved from magazines, the Internet, friends, and family and comes with preprinted stickers for identifying each of the 12 roomy pockets. $24.95 • 978-1-4521-0623-6 Hardcover with rounded corners, concealed Wire-O binding, 8 x 9½ in, 12 expandable pockets, 2 sticker sheets, shrink-wrapped, Rights: W
Cake Pops Kit By Bakerella
Bakerella is back with an adorable kit that makes whipping up these cute little treats as easy as can be! The colorful booklet contains ten of the author’s favorite projects (including five brand-new designs!) along with step-by-step instructions for the uninitiated. Also included is a cake pop stand to hold each mini masterpiece after decorating, and enough clear cello bags, cake pop sticks, gift cards, and ribbon to wrap up 48 pops. This kit is a perfect gift for bakers and crafters alike! Angie Dudley is the creator of Bakerella.com, a wildly popular blog chronicling her adventures in baking, and the author of the best-selling and trendsetting Cake Pops. $19.95 BOX • 978-1-4521-0292-4 5¾ x 6∆ x 3 in, 80-page booklet, 48 paper cake pop sticks, 48 clear cello gift bags, 48 gift tags, 160 yards ribbon, block for holding cake pops, full-color photographs, Rights: W
Also Available Cake Pops Notes 20 Notecards and Envelopes By Bakerella $14.95 • 978-1-4521-0291-7 4¼ x 5¼ in, 20 cards (10 designs repeating twice), 20 envelopes, full-color photographs, shrink-wrapped, Rights: W
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C ulinary G ifts + S tationery
TO:
FROM:
TO:
FROM:
TYPE: DATE:
The Wine Tasting Party Kit
TO:
Everything You Need to Host a Fun & Easy Wine Tasting Party at Home!
FROM:
This all-inclusive kit makes hosting a wine tasting party easy. The booklet outlines the ins and outs of tasting wine and provides ideas for what wines to taste first. Cloth wine bottle covers allow for a blind tasting, while score pads provide the perfect place to jot down notes and rate favorites (a cheat sheet even helps with flavor words). Learning about wine has never been so festive and fun!
Cheese Papers Beautiful Wrappers– Fresher Cheeses
Protect cheese in style with fabulous wrappers perfect for storing and pretty enough to use as cheese “gift wrap.” Ideal for any variety, whether it’s aged Cheddar, Asiago, luscious triple-cream Brie, or fresh mozzarella di bufala, these wrappers will help keep cheese fresher, longer.
$24.95 BOX • 978-1-4521-0177-4 Box with removable lid: 9ø x 6∂ in, 64-page illustrated booklet, 4 tasting notepads, wineglass markers, 4 reusable cloth wine bottle covers, wine tasting cheat sheet, 2-color illustrations throughout, shrink-wrapped, Rights: W
$12.95 • 978-1-4521-0810-0 11 x 14 in, 24 sheets in 3 designs, 3 sticker sheets, shrink-wrapped, Rights: W
delicate
FRUITY
mild
tasty
SWEET
creamy
pungent
ROBUST
YUM!
AGED
roBUST
ROBUST
delicate creamy
HARD
delicate
roBUST
pungent
creamy
nutty mild grassy
AGED
AGED FRUITY
mild
mild
pungent
delicate
pungent
roBUST
ROBUST creamy
YUM!
NUTTY deelish STINKYTANGY SWEET TANGY creamy deelish deelish mild STINKY sweet SHARP mellow grassy DEELISH ripe sharp TASTY deelishtasty TASTYSWEETnutty sweet
deelish
mild
sharp aged roBUST
mild
mild
pungent
ROBUST
roBUST
pungent
TASTY
TASTY
AGED
YUM!
YUM! stinky
delicate
SWEET
HARD
tasty NUTTY
deelish
pungent
FRUITY
RIPE grassyNUTTYsharp aged sharp deelishtasty NUTTY SWEET deelish mild STINKYTANGY TANGY creamy deelish deelish grassy DEELISH STINKY sweet SHARP mellow sharp TASTY grassy sharp aged ripe sweet deelishtasty TASTYSWEETnutty sharp mild SWEET nuttyRIPE grassy ripe NUTTY sharp aged deelish
sharp MILD
mild
mild
© 2012 Chronicle Books LLC
FRUITY
STINKYTANGY SWEET TANGY creamy deelish deelish mild STINKY sweet SHARP mellow grassy DEELISH ripe sharp TASTY deelishtasty TASTYSWEETnutty sweet RIPE grassyNUTTYsharp MILD sharp nutty
sharp aged roBUST
mild
HARD
TASTY
© 2012 Chronicle Books LLC
© 2012 Chronicle Books LLC
pungent
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1 Chicken
and Egg: 10 Beautiful Prints
New format!
Photographs by Alex Farnum A beautiful addition to any décor, these ready-to-frame prints reveal the natural elegance and simple beauty of chickens and their eggs in ten gorgeous images chosen from Janice Cole’s Chicken and Egg. $20.00 US • 978-1-4521-0706-6
paperback portfolio: 8¼ x 10¼ in, circle clasp with kitchen twine closure; 10 prints of full-color photographic artwork: 8 x 10 in, Rights: W 2 Perpetual
Harvest
1
What to Plant and Enjoy, Month by Month Gardeners and foodies will enjoy eating with the seasons and admiring fetching art with this set of ten gorgeous prints to display. The individual prints–one for each month of the year–feature artist Claudia Pearson’s sweetly illustrated produce and lists of what to plant, harvest, or look for at the farmers’ market for warm, mild, and cold climates. The prints can be displayed individually or as an eye-catching set. $19.95 US • 978-1-4521-0953-4
paperback portfolio: 8£ x 10£ in; 10 4-color art prints: 8 x 10 in; disc and string closure, Rights: W 3 Bread
2
Journal
A Year of Weekly Baking For serious bread bakers, this guided journal tracks a year’s worth of baking artisan bread. Checkboxes, open spaces, and an educational bell curve on which bakers plot their success show progress at a glance or allow a deeper dive into protein levels, flour choice, kitchen temp and tasting notes. $20.00 US • 978-1-4521-0872-8
hardcover, 7¼ x 9¼ in, 132 pp, elastic band closure, more than 50 color charts and checkboxes, Rights: W
3
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1 Bake
It in a Cup!
Simple Meals and Sweets Kids Can Bake in Silicone Cups By Julia Myall Photographs by Greg Lowe Bake It in a Cup! has all of the ingredients for an unforgettable time in the kitchen—including six colorful silicone cups. Kids will build on basic baking skills to whip up twenty-five simple mouthwatering recipes with easy-to-clean, oven- and microwave-safe baking cups.
1
$18.99 US • 978-1-4521-0877-3
kit, 10ø x 6¼ x 2½ in, 64 page book, 6 silicone cups in 3 colors, full-color, Rights: XUKE, Ages: 6 and up 2 Cath
Kidston Cupcake Kit
Create perfect treats for every occasion with this adorable set featuring decorative cupcake liners, flag toppers, recipes, and simple decorating tips. $19.95 US • 978-1-4521-1237-4
box with acetate sleeve: 5¾ x 5∑ x 3 in; 16-page booklet, 175 cupcake liners (100 large, 75 small), 24 flag toppers, color photographs, Rights: XUKE 3 Chocolate 2
Notepad
Chocoholics take note! Unwrap this chocolate bar notepad to find a deliciously rich indulgence for any desk. $8.95 US • 978-1-4521-0905-3
noteblock, 5¼ x 2∑ x ∞ in, 220 pp, silver foil paper, Rights: W 4 Girl
Scout Cookies® Mini Notes
3
Fans of Girl Scout Cookies are sure to savor this set of cookie-themed notecards. Sticker sheets and die-cut photographs in the shapes of favorite Girl Scout Cookies will make sending sweet notes far and wide a deliciously unforgettable experience! $9.95 US • 978-1-4521-0591-8
box, 3ß x 2¾ x 1¼ in, trifold case with snap closure, 30 cards and envelopes, 3 sticker sheets, color images throughout, Rights: US, Ages: 6 and up
4 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM
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Girl Scout Cookies ta 16 S
®
t ioner y Sheets & E nvel opes Plus St ickers
Mix & Match Stationery
chez panisse eco-notecards
Girl Scouts Cookies Journal
Girl Scouts mix & match stationery
By Patricia Curtan
$9.95 pb • 978-1-4521-0239-9
$8.95 • 978-1-4521-0241-2
$14.95 box • 978-0-8118-7830-2
5 x 7ø in, 192 pages, color illustrations, flexi-binding,
6 x 7∂ in, 16 writing sheets and 16 envelopes
4¾ x 6 x 1¾ in, 16 cards (8 designs repeating 2 times), 16 envelopes,100% recycled paper, soy-based inks, color illustrations, shrink wrapped, Rights: W
Rights: US
(4 designs repeating 4 times), sticker sheet, polybagged,
Lunch Lines Tear-Out Jokes for School Lunches
Apples I Have Eaten
By Dan Signer • Illustrated by Robert Shadbolt
$14.95 hc • 978-0-8118-7459-5
$9.99 • 978-0-8118-7639-1
5 x 4 in, 108 pp, Rights: W
Rights: US
By Jonathan Gerken
4 x 3 in, 384 perforated pages, 1-color throughout, Rights: W
LA TABLE FRANÇAISE NOTECARDS By France Ruffenach $14.95 • 978-0-8118-6564-7 5£ x 6ß in, 20 blank folded cards (5 images repeating 4 times), 20 envelopes, Rights: W
Restaurants to Check Out A Do-It-Yourself Restaurant Guide
S ushi-nery Mix and Match Stationery
WANDERLUST COFFEE JOURNAL
By Imagineering Company
By Amy Ennis
By Troy Litten
$10.95 • 978-0-8118-4094-1
$8.95 • 978-0-8118-4263-1
$9.95 pb • 978-0-8118-6188-5
4½ x 6∞ in, 128 pp, 3 dividers with 2-color illustrations, pocket, Rights: W
6 x 7∂ in, 16 stationery sheets and 16 envelopes (4 color designs repeating 4 times), sticker sheet, polybagged, Rights: W
5 x 7ø in, 192 pp, Rights: W
OVER 80,000 COPIES SOLD
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C ulinary G ifts + S tationery
Birthday Cakes NoTECARDS By Kathryn Kleinman $13.95 US • 978-0-8118-4618-9 5¼ x 6ß in, 20 blank cards and envelopes (5 images repeating 4 times), Rights: W
Cake Pops Notes 20 Notecards and Envelopes
Cupcake Shoppe Stationery
By Bakerella
$9.95 • 978-0-8118-7236-2
$14.95 • 978-1-4521-0291-7
6 x 7∂ in, 16 writing sheets and 16 envelopes (4 color designs repeating 4 times), sticker sheet, carton envelope, Rights: W
By Blanca Gómez
4¼ x 5¼ in, 20 cards (10 designs repeating twice), 20 envelopes, full-color photographs, shrink-wrapped, Rights: W
Happy Birthday! notecards 8 Notecards & Envelopes
MADE ESPECIALLY FOR YOU Labels for the Kitchen
Photographs by Annabelle Breakey
$14.95 • 978-0-8118-6521-0
$9.95 • 978-1-4521-0197-2
5½ x 7½ x 1 in, 30 sheets of labels, Rights: W
Paperback portfolio, 4¼ x 6ø in, 8 cards (2 designs repeating 4 times) 8 envelopes, full-color photographs, Rights: W
Kitchen Sticky Notes Helpful Notes for the Home Cook $12.95 pb • 978-0-8118-7020-7 6 x 8 in, 22 sticky notepads (24 pp each), Rights: W
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Cake Stencils
Cath Kidston Cupcake Liners
Recipes and How-To Decorating Ideas for Cakes and Cupcakes
By Cath Kidston
Stencil Designs by Jessica Hische • Recipes by Tara Duggan Photographs by Angie Cao
Pretty-as-can-be cupcake liners in four darling patterns will make the world’s favorite baked good that much more irresistible.
What do you get when you combine gorgeous stencil designs, basic recipes for delicious cakes and icings, and simple step-by-step decorating tips? Wow-inspiring cakes! The 8 stencils include patterns and letters that can be combined to create hundreds of unique cakes and cupcakes. The reusable stencils are easily stored in a handy attached pocket. Perfect for any celebration, Cake Stencils makes decorating a piece of cake!
$9.95 box • 978-0-8118-7921-7 9 x 2¼ x 1¾ in, 100 liners, Rights: W
Jessica Hische is a designer whose work has appeared in Fast, Fresh & Green. She lives in Brooklyn, NY. Tara Duggan is a James Beard Award–winning food writer and cookbook author. She lives in San Francisco. Angie Cao is a San Francisco–based photographer. $19.95 pb • 978-0-8118-7661-2 8∂ x 8∂ in, 12 pp, 10 food-safe stencils, Rights: W
Cath Kidston Jam Jar Kit
Wrappings and Recipes for Delightful Jams and Preserves By Cath Kidston
Cooks and crafters can use this darling kit to adorn their homemade jams, sauces, and canned goods. $14.95 US • 978-1-4521-0266-5 Box with lid: 6 x 8½ x 1¼ in, color booklet: 5½ x 4 ½ in, 12 pp, 8 color sticker sheets, ornamental elastic string, 20 color paper jar toppers (5 designs repeating 4 times), shrink-wrapped, Rights: XUKE
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C ulinary G ifts + S tationery
Cupcake Kit
Pretty Cupcake Kit
Recipes, Liners, and Decorating Tools for Making the Cutest Cupcakes Ever!
Decorate Your Cupcakes Instantly with Beautiful Liners, Flag Toppers, and Creative Presentations
By Elinor Klivans
Projects by Shana Faust • Recipes by Elinor Klivans Photographs by Johnny Miller
Let them eat . . . cupcakes! This kit has everything needed for making and decorating dozens of cup-sized confections. Including a booklet filled with 14 delicious recipes, it also comes with 250 decorative cup liners in two sizes, a pastry bag, and an assortment of piping tips for creating one-of-a-kind masterpieces. From classic Chocolate Butterfly Cupcakes to decadent Rose Petal Wedding Cupcakes, they’re the perfect treat for birthdays, holidays, or any day in between. Elinor Klivans’s most recent cookbooks include Cupcakes! and Chocolate Cakes. She lives in Camden, Maine. $19.95 kit • 978-0-8118-6659-0 6 x 8 x 2½ in, 64-page booklet, 250 cupcake liners, pastry bag, 5 piping tips, Rights: W
Bakers of every skill level will find something to love about this handy little kit that includes a booklet with basic recipes and simple, quick decorating tips. Creative display and packaging ideas showcase the cupcakes for special events such as wedding shower favors and a spectacular three-tiered cupcake tower. Packed with hundreds of decorative paper liners and dozens of colorful flag toppers, the Pretty Cupcake Kit comes with everything you need to make the cutest cupcakes ever! Shana Faust is a freelance stylist, designer, and co-author of Handmade Weddings. She lives in New York City. Elinor Klivans’s most recent cookbooks include Cupcakes! and Chocolate Cakes. She lives in Camden, Maine. Johnny Miller is a Brooklyn, New York–based photographer whose clients include Martha Stewart Living. $19.95 kit • 978-0-8118-7548-6 6 x 8 x 2½ in, 24-page booklet, 200 cupcake liners, 34 flag toppers, Rights: W
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MY A to Z Recipe Box An Alphabet of Recipes for Kids
The Cheese Tasting Party Kit Selecting and Serving International Cheeses
Sweet Shoppe Stationery
By Hilary Karmilowicz Illustrated by Melissa Sweet
By Janet Fletcher Photographs by Victoria Pearson
$9.95 • 978-1-4521-0629-8
$16.99 box • 978-0-8118-5521-1
$16.95 box • 978-0-8118-6893-8
sheets and 16 envelopes (4 designs repeating 4 times),
6£ x 4∆ x 4 inch box. Includes 26 recipe cards, 26 blank cards, 2 sticker sheets, 4-color, Ages 3 and up, Rights: W
5∂ x 8 in, box with acetate lid, tri-fold intro card,
full-color illustrations, sticker sheet, Rights: W
Case with 2 acetate windows, 6 x 7¾ in, 16 writing
50 cheese cards, 50 die-cut cards (2 designs), 50 food-safe wooden toothpicks, Rights: W
FORTUNE CUPCAKES This fortune-themed cupcake kit contains everything bakers and cupcake lovers of all ages need to create delicious cupcakes— featuring a recipe booklet plus delectable die-cut wrappers bearing printed messages of good fortune.
Sushi Touch-and-Feel Stroller Cards
$14.99 US • 978-1-4521-0233-7
WARNING: Possible entanglement or strangulation injury when attached to crib or playpen. Do not attach to crib or playpen.
5 x 5 x 5 in, 75 cupcake liners, 30 cupcake wrappers with fortune messages, 16-page recipe booklet, Rights: W, Ages: 4 and up
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By Fuko Kawamura
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$9.99 BOX • 978-1-4521-0588-8 5 x 3∂ in, 5 flashcards on a ring with a strap, full-color images throughout, Rights: XUK, XEU
C ulinary G ifts + S tationery
Foodie Fight Rematch A Trivia Game for Serious Food Lovers
By Joyce Lock $22.95 box • 978-0-8118-7858-6 6∂ x 4∂ x 2∂ in, hinged hardcover box with magnetic closure, 150 cards (750 questions), 6 game boards, 90 game pieces, 1 die, illustrated kitchen poster, shrink-wrapped, Rights: W
Foodie Fight A Trivia Game for Serious Food Lovers
By Joyce Lock $22.95 box • 978-0-8118-5864-9 6∂ x 4∂ x 2∂ in, 168 trivia cards, 6 game boards (5∑ x 6∑ in), 108 game pieces, Rights: W OVER 80,000 COPIES SOLD
Wine Wars A Trivia Game for Wine Geeks and Wannabes
By Joyce Lock $22.95 box • 978-0-8118-6834-1 6∂ x 4∂ x 2∂ in, hinged hardcover box with magnetic closure, 150 cards (750 questions), 6 game boards, 90 game pieces, 1 die, illustrated map of the wine world, Rights: W
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MoMA Art While You Eat Place Mats By Laura Ljungkvist for The Museum of Modern Art
This bestselling place mat format encourages would-be artists to look at the world around them (and the dinner table!) and take chances expressing what they see. Filled with open-ended activities that introduce users to principles of line, shape, color, and form, these place mats will entertain whether at home or dining out! Laura Ljungkvist is the creator of many children’s books that have been published all over the world. She lives in Brooklyn, New York. The Museum of Modern Art is located in New York City, and receives 2 million visitors annually. Their mission is to encourage creativity and self-expression in every child. $12.99 pad • 9 78-1-4521-0635-9 12 x 10 in, 104 pages, full-color illustrations throughout, 50 place mats, Rights: W
Animal Doodles Place Mats Story Doodles Place Mats Yummy Doodles Place Mats By Taro Gomi
Break out your pencils and crayons, and help the egg hatch and the chameleon change colors! Draw the noodles in the soup and the toppings on the pizza! Dress characters up, choose a pet, and go on a vacation with these giant coloring and doodling pads, each with 52 place mats! Picky eaters and restless restaurant-goers of all ages will love Taro Gomi’s signature humor and welcome the invitation to imagine and create at mealtime. Taro Gomi has created more than 350 books for readers of all ages and his work has been translated into more than 15 languages. He lives in Tokyo. Animal Doodles Place Mats • $10.99 pad • 978-1-4521-0715-8 Story Doodles Place Mats • $10.99 pad • 978-1-4521-0739-4 Yummy Doodles Place Mats • $10.99 pad • 978-1-4521-0793-6 For all three place mats: 12 x 10 in, 52 sheets, b/w images throughout, Rights: W
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C ulinary G ifts + S tationery
Drawing Food
T-Bone Steak Noteblock
A Journal • By Claudia Pearson
Perfect for jotting down the meatiest thoughts and lists, this die-cut noteblock looks like a juicy T-bone steak. Meat lovers and BBQers, take note!
A drawing journal for food lovers, this guided sketchbook invites users to draw—and thereby appreciate—delicious and wholesome food every season of the year. The first half of Drawing Food provides budding artists with accessible instruction in a wide range of drawing techniques and media, to be put to use for sketching anything and everything in the kitchen, from fruits and vegetables to meats, sweets, and utensils. The latter section takes the form of a lightly guided diary in drawings, loosely divided by season, and full of charming prompts to spark creativity. Emphasizing the local and the seasonal, illustrator Claudia Pearson’s sweet and playful illustrations offer a bountiful source of inspiration.
$8.95 noteblock • 978-1-4521-0200-9 5 1/4 x 7 1/4 in, 240 pp, shrink-wrapped, Rights: W
Claudia Pearson is a Brooklyn-based artist and author. She is the illustrator of Perpetual Harvest from Chronicle Books. $16.95 pb • 978-1-4521-1131-5 7 x 9 in, 180 pp, full-color illustrations, Rights: W
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TITLE INDE X
A Absinthe, 28 Absinthe Cocktails, 28 Aida Mollenkamp's Keys to the Kitchen, 30 All Cakes Considered, 16 American Cocktail, 24 Animal Doodles Place Mats, 106 Antipasti, 54 Apples I Have Eaten, 100 Art of Decanting, 92 Art of the Bar, 28 Art of the Slow Cooker, 90 Art While You Eat Place Mats, 106 At Home with Michael Chiarello, 40 At the Farmer's Market with Kids, 63
B Absinthe, 28 Absinthe Cocktails, 28 Aida Mollenkamp's Keys to the Kitchen, 30 All Cakes Considered, 16 American Cocktail, 24 Animal Doodles Place Mats, 106 Antipasti, 54 Apples I Have Eaten, 100 Art of Decanting, 92 Art of the Bar, 28 Art of the Slow Cooker, 90 Art While You Eat Place Mats, 106 At Home with Michael Chiarello, 40 At the Farmer's Market with Kids, 63
C Cafe Pasqual's Cookbook, 38 Cake Pops: Cupcakes, 9 Cake Pops: Spring Chicks, 9 Cake Pops by Bakerella, 8 Cake Pops Holidays, 44 Cake Pops Kit, 96 Cake Pops Notes, 101 Cake Simple, 19 Cake Stencils, 102 Cat Cora's Kitchen, 40 Cath Kidston Cupcake Kit, 99 Cath Kidston Cupcake Liners, 102 Cath Kidston Jam Jar Kit, 102 Cheese & Wine, 94 Cheese Course, 82 Cheesemonger's Kitchen, 91 Cheese Papers, 97 Cheese Tasting Party Kit, 104 Chez Panisse Fruits & Vegetables Eco-Notecards, 100 Chicken and Egg, 75 Chicken and Egg Prints, 98 Chocolate Cakes, 14 Chocolate Deck, 16 Chocolate Notepad, 99 Cocktails for a Crowd, 27 Coffee, 28 Coffee Cakes, 15 Commonsense Kitchen, 34 Cooking at the Kasbah, 49 Cooking for Two, 38
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Cooking Up a Storm, 70 Cook It in a Cup!, 66 Country Cooking of France, 57 Country Cooking of Greece, 57 Country Cooking of Ireland, 58 Country Cooking of Italy, 59 Crackers & Dips, 23 Crème Brûlée, 16 Crêpes, 87 Cupcake Deck, 15 Cupcake Kit, 103 Cupcakes!, 15 Cupcake Shoppe Stationery, 101
D Delicious Dips, 82 Dim Sum, 54 D.I.Y. Delicious, 76 Drawing Food Journal, 107
E Easy Pressure Cooker Cookbook, 80 Eat & Play, 67 Eat like a Man, 39 Edible Schoolyard, 76
F Fairy Parties, 65 Farmers' Market Desserts, 16 Farm Together Now, 76 Fast Breads, 14 Fast, Fresh & Green, 76 Fed Up with Lunch, 76 Fiesta Latina, 49 50 Best Plants on the Planet, 77 Fire It Up, 43 First Real Kitchen Cookbook, 40 5 Spices, 50 Dishes, 49 Flavored Oils and Flavored Vinegars, 40 Flour, 21 Flour, too, 5 Fondue, 84 Foodie Fight, 105 Foodie Fight Rematch, 105 Fortune Cupcakes, 104 Four Seasons Pasta, 54 Fresh & Green Table, 72 Fresh from the Farmers' Market, 76 From Our House to Yours, 84 From Seed to Skillet, 74
G Garden Anywhere, 76 Gem Pops, 61 Gentlemen, Start Your Ovens, 38 Gingerbread, 15 Girl in the Kitchen, 37 Girl Scouts Cookies Journal, 100 Girl Scouts Cookies Mini Notes, 99 Girl Scouts Mix & Match Stationery, 100 Glorious Pasta of Italy, 55 Gluten-Free Baking for the Holidays, 45 Good Day for Salad, 82
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Grilled Cheese, 82 Grill Every Day, 42 Grill Pan Cookbook, 82, 90 Guac Off!, 82
H Hand-Crafted Candy Bars, 11 Handheld Pies, 80 Happy Birthday! Notecards, 101 Harvest of Pumpkins and Squash, 86 Heirloom Beans, 82 Heirloom Tomato Cookbook, 90 Hip Sips, 26 Holiday Cocktails Deck, 45 Holiday Crafting & Baking with Kids, 45 How to Cook Like a Top Chef, 36 Humphrey Slocombe Ice Cream Book, 7
I Ice Cream Treats, 16 Ice Sabers, 60 I Love Macarons, 14 I'm so happy it's happy hour, 24 In the Kitchen with Alain Passard, 46 In the Polish Country House Kitchen, 48 Irish Pub Cookbook, 54
J James Beard Foundation's Best of the Best, 35
K Keys to the Kitchen, 30 Kids in the Holiday Kitchen, 45 Killer Chili, 84 Kitchen Sticky Notes, 101 Kokkari, 51
L La Paella, 49 L.A.'s Original Farmers Market Cookbook, 70 La Table Française Notecards, 100 Legends of Texas Barbecue Cookbook, 42 Let's Bring Back: The Cocktail Edition, 27 Let's Cook Japanese Food!, 54 Let's Go to the Farmer's Market, 63 Little Paris Kitchen, 47 Live Fire, 41 Lobel's Meat Bible, 90 Love in Spoonfuls, 64 Lunch Lines, 100 Luscious Chocolate Desserts, 16 Luscious Lemon Desserts, 16
M Macaroni & Cheese, 84 Made Especially for You, 101 Madhur Jaffrey's Quick & Easy Indian Cooking, 52 Make Me a Cake!, 66 Margaritas, Mojitos & More, 26 Martin Yan Quick & Easy, 54 Martin Yan's China, 54 Masala Farm, 74 Mastering the Art of Chinese Cooking, 55
TITLE INDE X
Mastering the Grill, 42 Meat Club Cookbook, 38 Mediterranean Slow Cooker Cookbook, 85 Menus for Chez Panisse, 75 Michael Chiarello's Bottega, 53 Michael Chiarello's Casual Cooking, 40 Michael Chiarello's Flavored Oils and Flavored Vinegars, 40 Michael Chiarello's Live Fire, 41 Miette, 10 Mighty Gastropolis: Portland, 68 Milk & Cookies, 12 Mini Bar: Rum, 26 Mini Bar: Tequila, 26 Mini Bar: Vodka, 26 Modern Asian Flavors, 54 Modern Sauces, 88 MoMA Art While You Eat Place Mats, 106 Morocco, 50 My A to Z Recipe Box, 104
N Nantucket Holiday Table, 45, 70 New Irish Table, 54 Newlywed Cookbook, 35 New Vegetarian, 84 New Whole Grains Cookbook, 76 NFL Gameday Cookbook, 42 99 Bottles of Beer Journal Set, 25 Noodles Every Day, 54
O Official High Times Cannabis Cookbook, 85 Olive Oil, 90 Olives, Anchovies, and Capers, 82 One Pan, Two Plates, 89
P Painted Cookies, 14 Party in a Cup!, 66 Perfect Glass of Wine, 92 Perfect Pops, 18 Perpetual Harvest, 98 Pestos, Tapenades & Spreads, 90 Pizza, 90 Plenty, 73 Poor Man's Feast, 33 Porch Parties, 28 Poulet, 91 Pressure Cooking for Everyone, 86 Pretty Cupcake Kit, 103 Pretzel Making at Home, 22 Princess Cupcakes, 65 Princess Tea, 65 Puff, 90 Pure Vegan, 71
Q Quick & Easy Chinese, 52 Quick & Easy Indian Cooking, 52 Quick & Easy Korean Cooking, 52 Quick & Easy Mexican Cooking, 52 Quick & Easy Thai, 52 Quick & Easy Vietnamese, 52
R Raw Awakening, 76 Real Thai, 49 Recipe Keeper, 96 Restaurants to Check Out, 100 Ribs, Chops, Steak & Wings, 42 Roots, 79 Ruhlman's Twenty, 31 Rustica, 51
S Salad Dressings, 90 ¡Salpicón! Cookbook, 49 Saltie, 69 Salumi, 49 San Francisco Chronicle Cookbook, 70 San Francisco Ferry Plaza Farmers' Market Cookbook, 70 Sangria, 26 Saveur The New Comfort Food, 39 Seasons in the Wine Country, 70 See's Famous Old Time Candies, 16 Seriously Simple, 38 Seriously Simple Parties, 34 Short & Sweet, 4 Simply Organic, 76 Sips & Apps, 26 Ski Country Cookbook, 38 Skinny Dips, 76 Skirt Steak, 32 Sky High, 15 Slice & Bake Cookies, 10 Slow Cooker: The Best Cookbook Ever, 83 Slow Fire, 43 Solo Suppers, 38 Southern Cakes, 15 Southern Cocktails, 28 Southern Pies, 14 Sticky, Chewy, Messy, Gooey, 16 Stonewall Kitchen Appetizers, 82 Stonewall Kitchen Breakfast, 82 Stonewall Kitchen Winter Celebrations, 45, 82 Story Doodles Place Mats, 106 Sugar Cube, 6 Sunday Brunch, 81 Sunday Roasts, 81 Sunday Soup, 84 Sushi-nery, 100 Sushi Touch-and-Feel Stroller Cards, 104 Sweet & Easy Vegan, 20, 76 Sweet Miniatures, 16 Sweet on Texas, 17 Sweet Shoppe Stationery, 104
Toddler Café, 64 Tony and the Pizza Champions, 64 Top Chef: The Cookbook, 36 Top Chef: The Quickfire Cookbook, 36 Top Chef Quickfire Challenge Game, 36 Top Pot Hand-Forged Doughnuts, 19 Tra Vigne Cookbook, 40 Treme, 3 True Blood, 2 True Blood Drinks & Bites, 2 Turkey, 56 Turquoise, 54 Twist It Up, 62
U Ultimate Bar Book, 26 Ultimate Winery Guide: Pacific Northwest, 94 Ultimate Winery Guide: Sonoma, 94
V Very Merry Cookie Party, 45 Vino Argentino, 95
W Waffles, 87 Wanderlust Coffee Journal, 100 We Love Madeleines, 17 Whole Beast Butchery, 78 Whoopie Pies, 18 Wine Bites, 95 Wine Deck, 92 Wine Journal, 92 Wine Lover's Cookbook, 94 Winemaker Cooks, 93 Winerd, 93 Wine Tasting Party Kit, 97 Wine Wars, 105 Wok Every Day, 54 Wookiee Pies, Clones Scones, and Other Galactic Goodies, 67
Y Yummy Doodles Place Mats, 106
T Take Away, 50 Tapas, 49 Tartine, 16 Tartine: The Boxed Set, 12 Tartine Bread, 13 T-Bone Steak Noteblock, 107 Tea & Crumpets, 14 Tequila, 28 Time for Dinner, 40
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Featured Spinner Assortments GOURME T
5 Spices, 50 Dishes
Art of the Slow Cooker
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Chicken and Egg
Chocolate Cakes
Eat Like a Man
Farmer’s Market Dessetts
Fast, Fresh & Green
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Foodie Fight
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Plenty
$18.95 box • 978-0-8118-5864-9
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Ribs, Chops, Steaks & Wings
Sips & Apps
Skinny Dips
Sunday Soup
Wine Bites
$19.95 pb • 978-0-8118-6826-6
$19.95 hc • 978-0-8118-6406-0
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$24.95 hc • 978-0-8118-7630-8
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Chronicle Books Floor Display ISBN: 978-1-4521-8547-7 Dimensions: 26 in. x 26 in. x 73.5 in. Weight: 33 lbs. Large pocket: 9.25 in. x 4 in. capacity Small pocket: 8 in. x 3 in. capacity To order contact your local Sales Rep or Call: 1-800-759-0190 Fax: 1-800-286-9471 Email:
[email protected] Visit: chroniclebooks.com Order $1,500 net ($3,000 retail) to receive the gift rack for free plus a $50 shipping fee. Accounts are required to order at least two $500 net orders in the next year.
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