Chronicle Books Food & Drink Spring 2013

Spring 2013 Food & Drink Catalog

[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 3[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM2

True BloodEats, 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

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.

$29.95 hc • 978-1-4521-1086-8

8 x 10 in, 224 pp, Rights: W

True Blood Drinks & BitesBy Gianna Sobol, Alan Ball, and Benjamin Hayes Recipes by Dawn Yanagihara • Recipe photography by Alex Farnum

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 Entertaining and packed with novelty—including quotes and commentary from the characters themselves, plus original unpublished photography from seasons 1 through 5—True Blood Drinks and Bites brings home a fun and tantalizing taste of the onscreen action.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 • 978-1-4521-1818-56 x 8 in, 128 pp, Rights: W

© 2013 Home Box Office, Inc. All rights reserved. True Blood and related trademarks are the

property of Home Box Office, Inc.


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.

$29.95 hc • 978-1-4521-0969-5


“Food, music, and New Orleans are all passions aboutwhich—it seems to me—all reasonable people of

substance should be vocal....This book gives voice tothe characters, real and imaginary, whose love and deepattachments to a great but deeply wounded city should

be immediately understandable with one bite.”

– Anthony Bourdain

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© 2013 Home Box Office, Inc. All rights reserved.

Treme™ and related trademarks are the property

of Home Box Office, Inc.


BAKING & DESSERTS

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.

“Dan is by far the most talented andcreative baker i know.”

– yotam Ottolenghi

$35.00 hc • 978-1-4521-1446-06½Σ x 93/8 in, 576 pp, Rights: US, Japan, Latin America, Middle East


“Pop Tarts, anyone? Clearly written and

beautifully photographed, Flour is a baker’s treat.”

– Dorie Greenspan

BAKING & DESSERTS

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.

$35.00 hc • 978-1-4521-0614-47½Σ x 10 in, 304 pp, Rights: W

Flour was one of NPR's Best Books

of 2010!

FlOuR PiCkleS

Put the cucumber rounds in a large container with a lid. In amedium saucepan, combine the sugar and vinegar, bring to aboil over high heat, and boil until the sugar dissolves. Removethe pan from the heat, add the spices and stir to combine.Pour the brine over the cucumbers and set aside at warm roomtemperature for 2 to 3 hours, or until cool. When the pickles have cooled to room temperature, cover andrefrigerate them. The pickles are ready to serve after they havechilled for at least 8 hours. They may be stored in an airtightcontainer in the fridge for up to 3 weeks. Makes 1½ qt /1.4 L.

4 English cucumbers, cut crosswiseinto rounds ¼ in/6 mm thick1½ cups/300 g granulated sugar1½ cups/360 ml Champagne vinegar2 tbsp kosher salt4 tsp pickling spice1 tsp mustard seeds1 tsp celery seeds1 tsp fennel seeds1 tsp ground turmeric1 tsp freshly ground black pepper½ tsp ground cloves½ tsp chili powder


BAKING & DESSERTS

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.

$24.95 hc • 978-1-4521-0126-2

8¾ x 8 in, 144 pp, Rights: W

“Glorious cookies and cupcakes.”

– Sunset magazine


“Glorious cookies and cupcakes.”

– Sunset magazine

BAKING & DESSERTS

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.

$19.95 pb • 978-1-4521-0468-3

7¼ x 9¼ in, 144 pp, Rights: W

ice creamfor adults!


BAKING & DESSERTS

Cake Pops by BakerellaTips, 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.

$19.95 hc • 978-0-8118-7637-7


New YorkTimes

bestseller!

More than 1 million of Bakerella's Cake Pops

titles sold!

Also Available

CAKE POPS HOLIDAYSBy Bakerella

$14.95 hc • 978-1-4521-1116-2 8 x 6 in, 96 pp, Rights: W


More than 1 million of Bakerella's Cake Pops

titles sold!

BAKING & DESSERTS

Cake Pops: Spring ChicksCake Pops: CupcakesBy 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.

Also Available

CAKE POPS KITBy 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

CAKE POPS: CUPCAKES

$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

CAKE POPS: SPRING CHICKS

$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


BAKING & DESSERTS

Slice & Bake CookiesFast Recipes from Your Refrigerator or Freezer By Elinor Klivans • Photographs by Yunhee Kim

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.

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

Miette100 Recipes and Variations from the San Francisco Sweet Shop By Meg Ray with Leslie Jonath • Photographs by Frankie Frankeny

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!

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



BAKING & DESSERTS

hand-Crafted Candy BarsFrom-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.

$24.95 hc • 978-1-4521-0965-7



BAKING & DESSERTS

Milk & Cookies89 Heirloom Recipes from New York’s Milk & Cookies Bakery

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 reci-pes for cookies, bars, and brownies. In Milk & Cook-ies, 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

Tartine: The Boxed SetBy Elisabeth Pruiett and Chad Robertson With Photographs by France Ruffenach and Eric Wolfinger

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


“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

BAKING & DESSERTS

Tartine BreadBy 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

TARTINEBy Elisabeth Prueitt and Chad RobertsonPhotographs 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

$40.00 hc • 978-0-8118-7041-2



BAKING & DESSERTS

TEA & CRUMPETS Recipes and Rituals from Tearooms and CafésBy Margaret M. JohnsonPhotographs by Leigh Beisch and Margaret M. Johnson

$19.95 hc • 978-0-8118-6214-1


BREAD BIBLE300 Favorite RecipesBy Beth Hensperger

$19.95 pb • 978-0-8118-4526-7


BISCOTTIBy Lou Seibert Pappas

$9.95 hc • 978-0-8118-0095-2

6∑ x 6∑ in, 72 pp, Rights: W


BRITTLES, BARKS & BONBONSDelicious Recipes for Quick and Easy CandyBy Charity Ferreira • Photographs by Karen Steffans

$16.95 hc • 978-0-8118-5535-8


CHOCOLATE CAKES50 Great Cakes for Every OccasionBy Elinor Klivans • Photographs by Ann Stratton

$22.95 pb • 978-0-8118-6872-3


FAST BREADS50 Recipes for Easy, Delicious Bread By Elinor Klivans • Photographs by Susie Cushner

$19.95 pb • 978-0-8118-6570-8


I LOVE MACARONSBy Hisako Ogita

$14.95 pb • 978-0-8118-6871-6

7£ x 9 in, 80 pp, Rights: W

PAINTED COOKIESMore Than 60 Designs and Decorating Ideas for Adorable CookiesBy Akiko Hoshino

$12.95 pb • 978-1-4521-0122-4

8¼ x 5∆ in, 88 pp, Rights: WE

SOUTHERN PIESA Gracious Plenty of Pie Recipes, from Lemon Chess to Chocolate PecanBy Nancie McDermott • Photographs by Leigh Beisch

$22.95 pb • 978-0-8118-6992-8



COFFEE CAKESSimple, Sweet, and SavoryBy Lou Seibert PappasPhotographs by Maren Caruso

$18.95 pb • 978-0-8118-5507-5


THE CUPCAKE DECKBy Elinor Klivans Photographs by France Ruffenach

$14.95 deck • 978-0-8118-5794-9

4¢ x 5∞ x 1∑ in, 25 two-panel cards, Rights: W

SKY HIGHIrresistible Triple-Layer CakesBy Alisa Huntsman and Peter WynnePhotographs by Tina Rupp

$35.00 hc • 978-0-8118-5448-1

8 x 9£ in, 224 pp, Rights: W

SOUTHERN CAKESSweet and Irresistible Recipes for Everyday Celebrations By Nancie McDermottPhotographs by Becky Luigart-Stayner

$19.95 pb • 978-0-8118-5370-5


CUPCAKES!By Elinor KlivansPhotographs by France Ruffenach

$16.95 pb • 978-0-8118-4545-8


GINGERBREAD 60 Timeless Recipes for Cakes, Cookies, Desserts, Ice Cream, and CandyBy Jennifer Lindner McGlinnPhotographs by Beatrice Peltre

$19.95 hc • 978-0-8118-6191-5


BAKING & DESSERTS


BAKING & DESSERTS

THE CHOCOLATE DECK50 Luscious IndulgencesBy Lori Longbotham Photographs by William Meppem

$14.95 deck • 978-0-8118-4844-2

4¢ x 5∞ x 1£ in, 50 cards, Rights: W

TARTINEBy Elisabeth Prueitt and Chad RobertsonPhotographs by France Ruffenach • Foreword by Alice Waters

$35.00 hc • 978-0-8118-5150-3 8∑ x 10 in, 224 pp, Rights: W

BAKING FOR ALL OCCASIONSA Treasury of Recipes for Everyday CelebrationsBy Flo Braker • Photographs by Scott PetersonForeword by Chuck Williams

$35.00 hc • 978-0-8118-4547-2 7½ x 9 in, 320 pp, Rights: W

CRèME BRûLéEBy Lou Seibert PappasPhotographs by Alison Miksch

$14.95 hc • 978-0-8118-6682-8 7 x 8 in, 96 pp, Rights: W

ICE CREAM TREATSEasy Ways to Transform Your Favorite Ice Cream into Spectacular DessertsBy Charity Ferreira • Photographs by Leigh Beisch

$16.95 pb • 978-0-8118-4102-3

SWEET MINIATURESThe Art of Making Bite-Size Desserts Completely Revised and ExpandedBy Flo Braker • Photographs by Michael Lamotte

$22.95 pb • 978-0-8118-2446-0 8 x 8 in, 384 pp, Rights: W

SEE’S FAMOUS OLD TIME CANDIESA Sweet StoryBy Margaret Moos Pick

$14.95 hc • 978-0-8118-4867-1 7 x 7 in, 96 pp, Rights: W

LUSCIOUS CHOCOLATE DESSERTSBy Lori LongbothamPhotographs by William Meppem

$19.95 hc • 978-0-8118-3516-9


LUSCIOUS LEMON DESSERTSBy Lori Longbotham Photographs by Alison Miksch

$19.95 hc • 978-0-8118-2893-2


STICKY, CHEWY, MESSY, GOOEYDesserts for the Serious Sweet ToothBy Jill O’Connor • Photographs by Leigh Beisch

$22.95 pb • 978-0-8118-5566-2 8∂ x 8 in, 168 pp, Rights: W

ALL CAKES CONSIDEREDA Year’s Worth of Weekly Recipes Tested, Tasted, and Approved by the Staff of NPR’s All Things ConsideredBy Melissa Gray • Photographs by Annabelle Breakey

$24.95 hc • 978-0-8118-6781-8 8∂ x 8 in, 224 pp, Rights: W

FARMERS’ MARKET DESSERTSGorgeous Fruit Recipes from First Prize Peach Pie to Chocolate Cherry CupcakesBy Jennie Schacht • Photographs by Leo Gong

$24.95 pb • 978-0-8118-6672-9



BAKING & DESSERTS

We love MadeleinesBy Miss Madeleine • Photographs by Antonis Achilleos

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.

$17.95 hc • 978-1-4521-0290-0 7 x 8 in, 128 pp, Rights: W

Sweet on TexasLovable Confections from the Lone Star State By Denise Gee • Photographs by Robert M. Peacock

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



BAKING & DESSERTS

Whoopie PiesDozens of Mix ’em, Match ’em, Eat ’em Up Recipes! By Sarah Billingsley and Amy Treadwell

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.

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


Perfect Pops50 One-of-a-Kind Popsicles That Will Rock Your World By Charity Ferreira

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!

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



BAKING & DESSERTS

Top Pot hand-Forged DoughnutsSecrets and Recipes for the Home Baker

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.

$16.95 hc • 978-1-4521-0212-27 x 8 in, 144 pp, Rights: W

Cake SimpleRecipes for Bundt-Style Cakes from Classic Dark Chocolate to Luscious Lemon Basil By Christie Matheson • Photographs by Alex Farnum

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 • 978-0-8118-7936-17 x 8 in, 132 pp, Rights: W


BAKING & DESSERTS

Blackbird Bakery Gluten-Free75 Recipes for Irresistible Gluten-Free Desserts and Pastries

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


Sweet & easy VeganTreats Made with Whole Grains and Natural Sweeteners By Robin Asbell • Photographs by Joseph De Leo

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



Also Available

FLOUR, TOO

$35.00 hc • 978-1-4521-0614-47½Σ x 10 in, 304 pp, Rights: W

BAKING & DESSERTS

FlourSpectacular 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.

“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

$35.00 hc • 978-0-8118-6944-7



BAKING & DESSERTS

Pretzel Making at homeBy 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 pret-zel 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.

$16.95 hc • 978-1-4521-0964-0


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


BAKING & DESSERTS

Crackers & DipsMore Than 50 Homemade SnacksBy 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.

$19.95 pb • 978-1-4521-0950-3


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

PHOTOGR APHS BY Jenifer Altman

MORE THAN 50

HANDmade SnacksIVY MANNING

Crackers_INT_mechs.indd 2-3 7/20/12 1:25 PM

Crackers & Dips

70

Amaranth Crackerswith Cheddar and Pepitas

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).

MAKES 35 CR ACKERS

1 cup/105 g amaranth flour1/2 cup/65 g cornstarch, plus 2 tsp for rolling1 tsp baking powder2 tbsp sugar1 tbsp chili powder2 tsp ground cumin1 tsp fine sea salt1/2 tsp garlic powder1/4 cup/60 ml water3 tbsp extra-virgin olive oil1/4 cup/30 g pumpkin seeds (pepitas)1/2 cup/50 g grated tightly packed Cheddar cheese


Crackers & Dips

98

Rosemary Graham Crackerswith S’mores Accoutrements

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 8 S’MORES PLUS 40 CR ACKERS FOR SNACKING

For the grahams1/3 cup/80 ml milk2 tbsp honey2 tbsp molasses11/2 tsp vanilla extract13/4 cups plus 2 tbsp/245 g whole-wheat flour or 1 3/4 cups, plus 2 tbsp/255g graham flour (see Cracker Tip)1/2 cup/60 g unbleached all-purpose flour, plus more for rolling1/2 cup/100 g packed light brown sugar3/4 tsp baking powder1/2 tsp baking soda11/2 tsp finely chopped fresh rosemary11/4 tsp ground cinnamon1/2 tsp salt6 tbsp/85 g chilled unsalted butter, cut into 1/2-in/12-mm pieces2 tbsp sugar


Crackers & Dips

78

place one sacrificial wonton in the oil; it should rise to the sur-face and turn light golden brown in about 10 seconds.)When the oil has reached the right temperature, add a few tri-angles to the pan and fry, flipping them once while cooking, until they are the color of new copper, 20 seconds. Transfer the fried

crackers to the paper towels. Fry the remaining wonton tri-angles 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.



BE VERAGES & CO CKTAILS

i’m so happy it’s happy hourSinfully Delicious Cocktails for Any Occasion

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 • 978-1-4521-0287-06 x 6 in, 96 pp, Rights: W

American Cocktail50 Recipes that Celebrate the Craft of Mixing Drinks from Coast to Coast By the Editors of Imbibe magazine

Photographs by Sheri Giblin

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 peo-

ple, places and flavors of liquid culture.

Sheri Giblin is a San Francisco–based photographer.

$19.95 hc • 978-0-8118-7799-26 x 8 in, 144 pp, Rights: XUK



99 Bottles of Beer Journal SetBy Dave Selden

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 • 978-1-4521-0621-2Boxed set, 3½ x 5½ in, 3 booksin a paper-over-board slipcase,72 pp each, shrink-wrapped, Rights: W

Beer Tasting ToolkitHow to Choose and Taste Beer Like a Brewer

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.

$24.95 box • 978-1-4521-0176-79ø 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



HIP SIPSModern Cocktails to Raise Your SpiritsBy Lucy Brennan with Carolyn Burleigh Photographs by Sheri Giblin

$16.95 hc • 978-0-8118-4958-6


ULTIMATE BAR BOOKThe Comprehensive Guide to Over 1,000 CocktailsBy Mittie Hellmich

$19.95 hc • 978-0-8118-4351-5

5 x 6∞ in, 476 pp, Rights: W


SANGRIAFun and Festive RecipesBy Mittie Hellmich Photographs by Victoria Pearson

$14.95 hc • 978-0-8118-4290-7


MARGARITAS, MOJITOS & MOREBy Jessica Strand Photographs by Frankie Frankeny

$16.95 hc • 978-0-8118-6209-7

6½ x 9½ in, 120 pp, Rights: W

MINI BAR: TEqUILA A Little Book of Big DrinksBy Mittie Hellmich

$7.95 hc • 978-0-8118-5436-8

4 x 5¾ in, 80 pp, Rights: W

Also Available by Mittie hellmich: 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 & APPSClassic and Contemporary Recipes for Cocktails and AppetizersBy Kathy CaseyPhotographs by Angie Norwood Browne

$19.95 hc • 978-0-8118-6406-0




let’s Bring Back: The Cocktail editionA 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.

$18.95 hc • 978-1-4521-0826-15 x 8 in, 208 pp, Rights: WE

Cocktails for a CrowdMore 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.




THE ART OF THE BARCocktails Inspired by the ClassicsBy Jeff Hollinger and Rob SchwartzForeword by Georgeanne BrennanPhotographs by Frankie Frankeny

$24.95 hc • 978-0-8118-5498-6


ABSINTHEHistory in a BottleBy Barnaby Conrad III

$22.95 pb • 978-0-8118-1650-2

7∂ x 11∑ in, 172 pp, Rights: W

THE BARTENDER’S DECKBy Philip Collins Photographs by Sam Sargent

$13.95 deck • 978-0-8118-1598-7

3ß x 4∂ x 1ø in, 50 cards, Rights: W


SOUTHERN COCKTAILSDixie Drinks, Party Potions & Classic Libations By Denise GeePhotographs by Robert M. Peacock

$14.95 hc • 978-0-8118-5243-2


BIxOLOGYCocktails, Culture, and a Guide to the ClassicsBy 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

TEqUILAMyth, Magic & Spirited RecipesBy Karl Petzke

$18.95 hc • 978-0-8118-6504-3


COFFEEScrumptious Drinks and TreatsBy Betty RosbottomPhotographs by Lara Hata

$14.95 hc • 978-0-8118-6056-7


ABSINTHE COCKTAILS50 Ways to Mix with the Green Fairy By Kate SimonPhotographs by Lara Ferroni

$19.95 hc • 978-0-8118-7329-1


PORCH PARTIESCocktail Recipes and Easy Ideas for Outdoor EntertainingBy Denise GeePhotographs by Robert M. Peacock

$16.95 hc • 978-0-8118-6580-7




Book of Beer AwesomenessA Champion’s Guide to Amazing Beer Activities, Party Skills, and More Than Forty Drinking GamesBy Ben Applebaum and Dan DiSorbo

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.Ben Applebaum, co-founder of CollegeStories.com, is an advertising creative director. He writes of awesomeness from his home in Connecticut.

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


BeerA Genuine Collection of CansBy Dan Becker and Lance Wilson

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.

Dan Becker is a midwest-born designer who studied graphic design at the University of Cincinnati. He lives and works in San Francisco.

Lance Wilson is a designer residing in the San Francisco Bay Area.

$19.95 pb • 978-0-8118-7541-7



GENERAL COOKING

Aida Mollenkamp's keys to the kitchenThe 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.

$35.00 hc • 978-1-4521-0129-37£ 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

how To:

Bloom Whole Spices

Carve a Chicken

Frost a Cake

Peel Fava Beans

Tie a Roast

Recipes include:

Tomato-Orange Soup with Grilled Cheese Toasts

Caramelized Fennel Tarte Tatin

Balsamic Caramel Chicken with Roasted eggplant

Creamy Butterscotch Pudding


“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

GENERAL COOKING

Ruhlman’s TwentyThe 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.

$40.00 hc • 978-0-8118-7643-88 x 10 in, 368 pp, Rights: W

“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

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!

Winner of 2012 iACP and James Beard

Cookbook awards!


GENERAL COOKING

Skirt SteakWomen 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.

$24.95 hc • 978-1-4521-0709-7


BreakfastBread, Butter, Crackers, and Cheese

Great luncheshot Vegetables and Vegetable Soups

Salads and DressingsBeef, Pork, and lambChicken and TurkeyFish and Shellfish

Pasta, Dumplings, Rice, and StuffingSauces and Relishes

Pies and Fruit DessertsCakes

Gooey DessertsCookies and Candy

iNCluDeSReCiPeS FOR

WOMeN CheFS FeATuReD iN SKIRT STeaK:

lidia Bastianich, Michelle Bernstein, Joanne Chang, Gina DePalma, Traci Des Jardins,

elizabeth Falkner, Susan Feniger, Claudia Fleming, Suzanne Goin, Gabrielle hamilton,

Carla hall, Stephanie izard, Anita lo, emily luchetti, Barbara lynch,

Mary Sue Milliken, Grace Nguyen, Nancy Oakes, Naomi Pomeroy, elisabeth Prueitt,

Andrea Reusing, Missy Robbins, Judy Rodgers, Anne Rosenzweig,, Mindy Segal, lydia

Shire, Nancy Silverton, Christina Tosi,, Alice Waters, Cathy Whims, Sherry yard


GENERAL COOKING

Poor Man's FeastA 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.

$27.50 hc • 978-1-4521-0759-2


“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

Chosen by Saveur magazine

as a “Site We love.”

Winner of the 2012

James Beard Award

for individual Food Blog


GENERAL COOKING

The Commonsense kitchen500 Recipes Plus Lessons for a Hand-Crafted Life • By Tom Hudgens

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

Seriously Simple PartiesRecipes, Menus & Advice for Effortless Entertaining By Diane Rossen Worthington • Photographs by Yvonne Duivenvoorden

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



GENERAL COOKING

The Newlywed CookbookFresh 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 • 978-0-8118-7683-48∑ x 10 in, 304 pp, Rights: W

The James Beard Foundation's Best of the BestA 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 appear-ances. 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 • 978-0-8118-7466-312∑ x 10 in, 240 pp, Rights: W


GENERAL COOKING

Top Chef: The Quickfire CookbookBy the Creators of Top Chef • Foreword by Padma Lakshmi

Photographs by Antonis Achilleos

$29.95 hc • 978-0-8118-7082-5



Top Chef Quickfire Challenge Game By the Creators of Top Chef

$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

how to Cook like a Top ChefBy 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 editionMore 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



Top Chef: The Cookbook Revised editionMore 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


GENERAL COOKING

Girl in the kitchenHow 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.

$29.95 hc • 978-0-8118-7447-27£ x 9£ in, 256 pp, Rights: W

SeleCTeD ReCiPeSTempura 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

“A fresh, approachable, and delicious addition to any cookbook library”

– Gail Simmons


GENERAL COOKING

MEAT CLUB COOKBOOKFor Gals Who Love Their Meat!By Vanessa Dina, Kristina Fuller, and Gemma DePalmaIllustrations by Caroline Hwang

$18.95 hc • 978-0-8118-4525-0


CAFE PASqUAL’S COOKBOOK Spirited Recipes from Santa FeBy Katharine KagelPhotographs by Barbara Simpson

$22.95 pb • 978-0-8118-0293-2



COOKING FOR TWOPerfect Meals for PairsBy Jessica Strand Photographs by Caren Alpert

$19.95 hc • 978-0-8118-6348-3


THE BEACH HOUSE COOKBOOKBy Barbara Scott-GoodmanPhotographs by Rita Maas

$24.95 hc • 978-0-8118-4308-9


SOLO SUPPERSSimple Delicious Meals to Cook for YourselfBy Joyce GoldsteinPhotographs by Judi Swinks

$19.95 pb • 978-0-8118-3620-3

8 x 8∂ in, 156 pp, Rights: W

SERIOUSLY SIMPLEEasy Recipes for Creative CooksBy Diane Rossen WorthingtonPhotographs by Noel Barnhurst

$24.95 pb • 978-0-8118-3194-9



THE SKI COUNTRY COOKBOOKBy Barbara Scott-GoodmanPhotographs by Rita Maas

$24.95 hc • 978-0-8118-5977-6


GENTLEMEN, START YOUR OVENS Killer Recipes for GuysBy Tucker ShawPhotographs by Leigh Beisch

$16.95 pb • 978-0-8118-5206-7


BRIDE & GROOM FIRST AND FOREVER COOKBOOKBy Mary Corpening Barber and Sara Corpening Whiteford with Rebecca Chastenet de GéryPhotographs by Susie Cushner

$35.00 hc • 978-0-8118-3493-3




GENERAL COOKING

eat like a ManThe Only Cookbook a Man Will Ever Need • Edited by Ryan D’Agostino

Foreword by Tom Colicchio • Introduction by David Granger

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.

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


Saveur The New Comfort FoodHome Cooking from Around the World • Edited by James Oseland

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.

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


MICHAEL CHIARELLO’S FLAVORED OILS AND VINEGARS 100 Recipes for Cooking with Infused Oils and Vinegars By Michael ChiarelloPhotographs by Daniel Proctor

$18.95 pb • 978-0-8118-5536-5


MICHAEL CHIARELLO’S CASUAL COOKINGWine Country Recipes for Family and FriendsBy Michael Chiarello with Janet FletcherPhotographs by Deborah Jones

$40.00 hc • 978-0-8118-3383-7

9ß x 11 in, 216 pp, Rights: W


THE TRA VIGNE COOKBOOKSeasons in the California Wine Country By Michael Chiarello with Penelope Wisner Photographs by Karl Petzke

$24.95 pb • 978-0-8118-6379-79ß x 11 in, 216 pp, Rights: W

$40.00 hc • 978-0-8118-1986-29ß x 11 in, 208 pp, Rights: W


AT HOME WITH MICHAEL CHIARELLOEasy Entertaining • Recipes • Ideas • InspirationBy Michael ChiarelloPhotographs by Karl Petzke

$40.00 hc • 978-0-8118-4048-4



THE BEST CASSEROLE COOKBOOK EVERWith More Than 500 Recipes!By Beatrice Ojakangas Photographs by Susie Cushner

$24.95 pb • 978-0-8118-5624-9

7∆ x 9 in, 640 pp, Rights: W

CAT CORA’S KITCHENFavorite Meals for Family and FriendsBy Cat Cora with Ann Krueger SpivackPhotographs by Maren Caruso

$22.95 pb • 978-0-8118-3998-3


THE FIRST REAL KITCHEN COOKBOOKRecipes & Tips for New CooksBy Megan Carle and Jill CarlePhotographs by Sheri Giblin

$22.95 pb • 978-0-8118-7810-4

7¼ x 10 in, 192 pp, Rights: W

TIME FOR DINNERStrategies, Inspiration, and Recipes for Every Night of the WeekBy Pilar Guzmán, Alanna Stang, and Jenny Rosenstrach

$25.00 hc • 978-0-8118-7742-8

7½ x 9 in, 272 pp, Rights: WE

GENERAL COOKING


Michael Chiarello's live Fire125 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 des-tined 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.

$35.00 hc • 978-1-4521-0181-19 x 12 in, 224 pp, Rights: W

GRILLING & OUTDOOR ENTERTAINING

ReCiPeS iNCluDe:Shrimp Wrapped with Prosciutto

Blue Cheese–Stuffed Burgers with Zin-Onion Marmalade

Grilled Pasta with Grilled MeatballsParmesan Rosemary Flatbread

with Torn Figs and Burrata Malted hot Chocolate with Fire-Toasted Marshmallows



LEGENDS OF TExAS BARBECUE COOKBOOK Recipes and Recollections from the Pit Bosses By Robb Walsh

$18.95 pb • 978-0-8118-2961-8



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


GRILL EVERY DAY125 Fast-Track Recipes for Weeknights at the GrillBy Diane MorganPhotographs by E.J. Armstrong

$24.95 pb • 978-0-8118-5208-1

8∞ x 9ß in, 224 pp, Rights: W

RIBS, CHOPS, STEAKS & WINGSIrresistible Recipes for the Grill, Stovetop, and OvenBy Ray “Dr. BBQ” LampePhotographs by Leigh Beisch

$19.95 pb • 978-0-8118-6826-6


MASTERING THE GRILLThe Owner’s Manual for Outdoor CookingBy Andrew Schloss and David JoachimPhotographs by Alison Miksch

$24.95 pb • 978-0-8118-4964-7

9 x 11 in, 416 pp, Rights: WOVER 100,000 COPIES SOLD



Slow FireThe Beginner’s Guide to Barbecue • By Ray “Dr. BBQ“ Lampe Photographs by Leigh Beisch • Foreword by “Famous Dave” Anderson

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.

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 • 978-1-4521-0303-78∂ x 8 in, 176 pp,, Rights: W

Fire it upMore Than 400 Recipes for Grilling EverythingBy Andrew Schloss and David Joachim • Photographs by Alison Miksch

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.

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 Penn-sylvania.

$24.95 pb • 978-0-8118-6505-0



HOLIDAY COOKING

Cake Pops holidaysBy 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.

$14.95 hc • 978-1-4521-1116-28 x 6 in, 96 pp, Rights: W

“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

18 new cake

pops!


HOLIDAY COCKTAILS DECK50 Drinks to Celebrate the SeasonBy Jessica Strand • Photographs by Laurie Frankel

$13.95 deck • 978-0-8118-4744-5


KIDS IN THE HOLIDAY KITCHENMaking, Baking, Giving By Jessica Strand and Tammy Massman-JohnsonPhotographs by James Baigrie

$16.95 pb • 978-0-8118-6139-7 8∂ x 8 in, 96 pp, Rights: W

THE NANTUCKET HOLIDAY TABLEBy Susan SimonPhotographs by Jeffrey Allen

$29.95 hc • 978-0-8118-6139-7 8£ x 9 in, 168 pp, Rights: W

VERY MERRY COOKIE PARTYHow to Plan and Host a Christmas Cookie ExchangeBy Barbara Grunes and Virginia Van Vynckt Photographs by France Ruffenach

$19.95 pb • 978-0-8118-6675-0


HOLIDAY CRAFTING & BAKING WITH KIDSGifts, Sweets, and Treats for the Whole Family! By Jessica StrandPhotographs by Aimée Herring

$19.95 pb • 978-1-4521-0109-5 8∂ x 8 in, 128 pp, Rights: W

HOLIDAY COOKING

STONEWALL KITCHEN WINTER CELEBRATIONSSpecial Recipes for Family and FriendsBy Jonathan King, Jim Stott,and Kathy GunstPhotographs by Jim Stott

$19.95 hc • 978-0-8118-6868-6


GLUTEN-FREE BAKING FOR THE HOLIDAYS60 Recipes for Traditional Festive Treats By Jeanne Sauvage Photographs by Clare Barboza

$24.95 hc • 978-1-4521-0701-1 8∂ x 8 in, 168 pp, Rights: W


INTERNATIONAL FL AVORS

in The kitchen with Alain PassardInside 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.

$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



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.

$35.00 hc • 978-1-4521-1343-2 8 x 10 in, 288 pp, Rights: NAM

"Forget any preconceived notions oflaborious, tricky French cooking;

Rachel khoo’s collection of classicrecipes, discovered in Paris and triedand tested in her little Paris kitchen,are easy to follow and fun to make.”

– easy living

ReCiPeS iNCluDe:Sweet and Savory Clafoutis

Cheese and Potato NestsPoached eggs in a Red Wine Sauce

Crème Caramel



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.

$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

ReCiPeS iNCluDeSteak 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



COOKING AT THE KASBAHRecipes from My Moroccan KitchenBy Kitty Morse Photographs by Laurie Smith

$22.95 pb • 978-0-8118-1503-1


LA PAELLADeliciously Authentic Rice Dishes from Spain’s Mediterranean Coast By Jeff Koehler

$18.95 hc • 978-0-8118-5251-7


5 SPICES, 50 DISHESSimple Indian Recipes Using Five Common Spices By Ruta KahatePhotographs by Susie Cushner

$19.95 pb • 978-0-8118-5342-2


FIESTA LATINAFabulous Food for Sizzling PartiesBy Rafael Palomino with Arlen Gargagliano Photographs by Anastassios Mentis

$19.95 hc • 978-0-8118-4410-9


THE ¡SALPICóN! COOKBOOKContemporary Mexican CuisineBy Priscila Satkoff with Vincent Satkoff

$40.00 hc • 978-0-8118-6046-8


TAPASSensational Small Plates from SpainBy Joyce Goldstein Photographs by Leigh Beisch

$22.95 pb • 978-0-8118-6298-1


SALUMISavory Recipes and Serving Ideas for Salame, Prosciutto, and MoreBy John Piccetti and François Vecchio with Joyce GoldsteinForeword by David Rosengarten

$24.95 hc • 978-0-8118-6424-4


REAL THAIThe Best of Thailand’s Regional CookingBy Nancie McDermott

$15.95 pb • 978-0-8118-0017-4



BIG NIGHT IN More Than 100 Wonderful Recipes for Feeding Family and Friends Italian StyleBy Domenica MarchettiPhotographs by Susie Cushner

$24.95 pb • 978-0-8118-5929-5

9½ x 8¾ in, 208 pp, Rights: W



Take AwayBy Jean-François Mallet

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 Jean-François Mallet. More than 375 eye-catching pho-tographs 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 • 978-1-4521-0624-37 x 11∆ in, 352 pp, Rights: WE

MoroccoA Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled Oasis of Zagora

By Jeff Koehler

With a wide range of exotic flavors and cooking styles, Morocco includes 80 recipes with Spanish influences, rustic Berber styles, complex, palace-worthy 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 • 978-0-8118-7738-18 x 10 in, 224 pp, Rights: W



kokkariContemporary Greek Flavors

By Erik Cosselmon and Janet Fletcher

Photographs by Sara Remington

“ 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.

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 • 978-0-8118-7574-59 x 10∂ in, 224 pp, Rights: W

RusticaA Return to Spanish Home Cooking

By Frank Camorra and Richard Cornish • Photographs by Alan Benson

Centuries-old traditions and exciting innovations, super-spicy and divinely mellow dishes, charcoal-fired 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 • 978-1-4521-0243-67∆ x 10 in, 368 pp, Rights: NAM



qUICK & EASY KOREAN COOKINGMore Than 75 Everyday Recipes By Cecilia Hae-Jin Lee • Photographs by Julie Toy and Cecilia Hae-Jin Lee

$22.95 pb • 978-0-8118-6146-5 • 8¾ x 8 in, 168 pp, Rights: W

qUICK & EASY MExICAN COOKINGMore Than 80 Everyday Recipes By Cecilia Hae-Jin Lee • Photographs by Leigh Beisch and Cecilia Hae-Jin Lee

$22.95 pb • 978-0-8118-7232-4 • 8¾ x 8 in, 168 pp, Rights: W

qUICK & EASY CHINESE70 Everyday RecipesBy Nancie McDermott • Photographs by Maren Caruso

$19.95 pb • 978-0-8118-5930-1 • 8∂ x 8 in, 180 pp, Rights: W

MADHUR JAFFREY’S qUICK & EASY INDIAN COOKING By Madhur Jaffrey • Photographs by Noel Barnhurst

$19.95 pb • 978-0-8118-5901-1 • 8∂ x 8 in, 156 pp, Rights: XUKCE


qUICK & EASY THAI70 Everyday RecipesBy Nancie McDermott • Photographs by Alison Miksch

$18.95 pb • 978-0-8118-3731-6 • 8∂ x 8 in, 168 pp, Rights: W


qUICK & EASY VIETNAMESE75 Everyday RecipesBy Nancie McDermott • Photographs by Caren Alpert

$19.95 pb • 978-0-8118-4434-5 • 8∂ x 8 in, 168 pp, Rights: W



Michael Chiarello’s BottegaBy 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.

“Chiarello returns not only to the kitchen but to his roots.”

– esquire magazine

$40.00 hc • 978-0-8118-7539-4


AT HOME WITH MICHAEL CHIARELLOEasy Entertaining • Recipes • Ideas • InspirationBy Michael Chiarello • Photographs by Karl Petzke

$40.00 hc • 978-0-8118-4048-4



AlSOAVAilABle


ANTIPASTIFabulous Appetizers and Small Plates By Joyce GoldsteinPhotographs by Paolo Nobile

$19.95 pb • 978-0-8118-4872-5


FOUR SEASONS PASTAA Year of Inspired Recipes in the Italian TraditionBy Janet FletcherPhotographs by Victoria Pearson

$19.95 pb • 978-0-8118-3908-2


THE IRISH PUB COOKBOOKBy Margaret M. JohnsonPhotographs by Leigh Beisch and Margaret M. Johnson

$24.95 pb • 978-0-8118-4485-7


THE NEW IRISH TABLE75 Contemporary RecipesBy Margaret M. JohnsonPhotographs by Margaret M. Johnson and Christopher Hirsheimer

$24.95 pb • 978-0-8118-3387-5


MARTIN YAN qUICK & EASYBy Martin Yan

$24.95 pb • 978-0-8118-4447-5



LET’S COOK JAPANESE FOOD! Everyday Recipes for Home Cooking By Amy Kaneko Photographs by Deborah Ory

$22.95 pb • 978-0-8118-4832-9


DIM SUMA Pocket GuideBy Kit Shan Li

$8.95 pb • 978-0-8118-4178-8 3∑ x 5 in, 80 pp, Rights: W

MODERN ASIAN FLAVORSA Taste of ShanghaiBy Richard WongPhotographs by Noel Barnhurst

$18.95 hc • 978-0-8118-5110-7


WOK EVERY DAYBy Barbara Grunes and Virginia Van VyncktPhotographs by Sheri Giblin

$24.95 pb • 978-0-8118-3195-6


MARTIN YAN’S CHINABy Martin Yan

$24.95 pb • 978-0-8118-6396-4 8½ x 10 in, 240 pp, Rights: W

NOODLES EVERY DAY Delicious Asian Recipes from Ramen to Rice Sticks By Corinne TrangPhotographs by Maura McEvoy

$22.95 pb • 978-0-8118-6143-4


TURqUOISEA Chef’s Travels in TurkeyBy Greg and Lucy Malouf Photographs by Lisa Cohen and William Meppem

$50.00 hc • 978-0-8118-6603-3

10¾ x 9∆ in, 356 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


The Glorious Pasta of italyBy 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





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.

$35.00 hc • 978-1-4521-0770-7

9ø x 10≠ in, 272 pp, Rights: XUK, XAUNZ

ReCiPeS iNCluDeleeks with lemon, Currants, and Tulum

Octopus Stew with Wine,

Spices, and Caperberries

Slow-Roasted lamb with Apples Poached in Pomegranate

Pistachio-Semolina Cake



The Country Cooking of GreeceBy 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.

$50.00 hc • 978-0-8118-6453-49 x 11 in, 384 pp, Rights: W

Also Available

THE COUNTRY COOKING OF FRANCE By Anne Willan • Photographs by France Ruffenach

$50.00 hc • 978-0-8118-4646-2


WINNER OF 2 JAMES BEARD FOUNDATION AWARDS INCLUDING BEST INTERNATIONAL COOKBOOK & BEST COOKBOOK PHOTOGRAPHY

“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 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.


Winner of 2 James Beard

Foundation Awards including Best

international Cookbook and Cookbook

of the year!

$50.00 hc • 978-0-8118-6670-5




The Country Cooking of italyBy 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.


$50.00 hc • 978-0-8118-6671-29 x 11 in, 392 pp, Rights: W

iNSAlATACAPReSe

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.

4 firm, ripening tomatoes, sliced about £ inch/6 millimeters thick1 pound/125 grams fresh mozzarella, preferably bufala, sliced about £ inch/6 millimeters thick8 to 10 basil leaves, torn into large pieces1 cup/60 milliliters extra-virgin olive oilsalt

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.

SeRVeS 4

“in this book, Colman has captured deliciously the soul of italian country food. Tutti a Tavola a Mangiare...”

– lidia Bastianich, Chef/Restauranteur


KIDS COOKING

ice Sabers30 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.

$24.99 BOX • 978-1-4521-0761-5

11½ x 9 x 1∆ in; paperback book: 64 pp, full-color photographs; 4 lightsaber ice pop molds, Rights: US, Canada, UK, Ages: 6 and up

includes 4 Star Warslightsaber

ice pop molds!


KIDS COOKING

Gem PopsFreeze, 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.

$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


KIDS COOKING

Twist it upMore 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.

$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


KIDS COOKING

At the Farmers' Market with kidsRecipes 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 kid-pleasing 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.

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 • 978-0-8118-7502-88∂ x 8 in, 168 pp, Rights: W

—AT THE—FARMERS’MARKETWITH KIDS

RECIPES AND PROJECTS FOR LITTLE HANDS

PHOTOGRAPHS BY SHERI GIBLIN

BY LESLIE JONATH & ETHEL BRENNAN

let’s Go to the Farmers’ MarketLet’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 • 978-1-4521-0633-57½ 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


KIDS COOKING

LOVE IN SPOONFULSFast and Easy Ways to Make Nutritious Food for Your BabyBy Parenting magazine

$19.95 pb • 978-0-8118-7131-0

8∂ x 8 in, 160 pp, Rights: NAM

TODDLER CAFéFast Recipes and Fun Ways to Feed Even the Pickiest EaterBy Jennifer Carden Photographs by Matthew Carden

$14.95 pb • 978-0-8118-5927-1 8¾ x 8 in, 144 pp, Rights: W

TONY AND THE PIzzA CHAMPIONSBy Tony GemignaniIllustrated 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


KIDS COOKING

Princess CupcakesCreate 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.

$17.99 kit • 978-0-8118-7947-7

9 x 5¾ in, 16-page recipe booklet, Rights: W

PRINCESS TEAParties and Treats for Little GirlsBy Janeen Sarlin with Noelle Shipley Photographs by Sheri Giblin

$19.95 hc • 978-0-8118-6177-9


FAIRY PARTIESRecipes, Crafts, and Games for Enchanting CelebrationsBy Colleen Mullaney Photographs by Jack Deutsch

$19.95 hc • 978-0-8118-6731-3


AlSOAVAilABle


KIDS COOKING

Party in a Cup!Easy Party Treats Kids Can Cook in Silicone Cups

By Julia Myall • Photographs by Greg Lowe

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!

Julia Myall has thrown countless parties for her children. She lives in Lafayette, California.

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

Make Me a Cake! A Delicious Game of Creative Cake-MakingBy Forrest-Pruzan Creative

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 them-selves, using the game as a puzzle. Delicious fun!

Based in Seattle, Washington, Forrest-Pruzan Creative is the inventor of many award-winning games, including Cranium Cadoo!

$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$16.99 pb • 978-0-8118-5956-1

10ø x 6¼ x 2½ in, 64 pp, Rights: W

Bake it in a CupSimple 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:

AlSOAVAilABle


Cook it in a Cup Quick Meals and Treats Kids Can Cook in Silicone Cups By Julia Myall • Photographs by Greg Lowe$16.99 pb • 978-0-8118-5956-1

10ø x 6¼ x 2½ in, 64 pp, Rights: W

Bake it in a CupSimple 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:

KIDS COOKING

eat & PlayHundreds 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.

$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

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!

includes 3 Star Wars cookie cutters!


REGIONAL FOOD & WINE

The Mighty Gastropolis: PortlandHow 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.

$24.95 pb • 978-1-4521-0596-37∑ x 9 in, 256 pp, Rights: W

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



SaltieA 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.

$25.00 hc • 978-1-4521-0302-07∑ x 9 in, 224 pp, Rights: W


THE SAN FRANCISCO CHRONICLE COOKBOOKBy Michael Bauer and Fran Irwin

$19.95 pb • 978-0-8118-1445-4

8 x 9ø in, 448 pp, Rights: W


THE SAN FRANCISCO FERRY PLAzA FARMERS’ MARKET COOKBOOKA Comprehensive Guide to Impeccable Produce Plus 130 Seasonal Recipes By Christopher Hirsheimer and Peggy Knickerbocker

$22.95 pb • 978-0-8118-4462-8


L.A.’S ORIGINAL FARMERS MARKET COOKBOOK Meet Me at 3rd and FairfaxBy JoAnn Cianciulli Photographs by Karl Petzke

$22.95 pb • 978-0-8118-5568-6

7 x 9¼ in, 272 pp, Rights: W

COOKING UP A STORMRecipes Lost and Found from the Times-Picayune of New OrleansEdited by Marcelle Bienvenu and Judy Walker

$24.95 pb • 978-0-8118-6577-7



THE NANTUCKET HOLIDAY TABLEBy Susan SimonPhotographs by Jeffrey Allen

$29.95 hc • 978-0-8118-6139-7 8£ x 9 in, 168 pp, Rights: W

SEASONS IN THE WINE COUNTRYRecipes from the Culinary Institute of America at GreystoneBy Cate ConiffPhotographs by Annabelle Breakeyand Faith Echtermeyer

$27.50 pb • 978-0-8118-6588-3 10 x 9∞ in, 208 pp, Rights: W


SINGLE SUBJECT COOKING

Pure Vegan70 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.

$29.95 pb • 978-0-8118-7863-09 x 11 in, 256 pp, Rights: W

84 Pure Vegan • aFternoon Pure Vegan • aFternoon 85

Put the potatoes in a medium saucepan and

add cold water to cover by 2 inches. Add

1 teaspoon of the salt and bring to a boil over

high heat. Lower the heat, cover, and simmer

until the potatoes give easily when pierced

with the tip of a sharp knife, 8 to 10 minutes.

Be careful not to overcook them; they should

still be firm enough to hold their shape well.

In a large bowl, combine the warm pota-

toes with the jalapeño, bell peppers, onion,

garlic, olives, tomatoes, cucumber, and cilantro.

In a small bowl, combine the lime juice,

olive oil, cumin, and remaining 1/4 teaspoon

salt and stir until well mixed. Pour the mixture

over the vegetables and stir gently until all of

the vegetables are evenly coated, being care-

ful not to break up the cubes of potato. Add

the avocado and stir gently to combine. Serve

right away at room temperature, or refrigerate

for up to 3 days and bring to room tempera-

ture before serving.


Garbanzo Bean and Tomato Soup

I wanted to call this recipe “Zuppa di Ceci con Pomodori,” but the copy editor

insisted that it be in English. But doesn’t it sound better in Italian? For optimum

flavor, use dried beans to make this hearty dish. However, the beans do require

overnight soaking before being cooked, so in a pinch you can use canned

garbanzos. Orzo is a small, rice-shaped pasta that lends itself well to this soup,

but feel free to substitute any pasta you happen to have on hand.

serves 4 to 6

1 1/4 cups dried garbanzo beans, or two 15-ounce cans, drained

6 cups vegetable stock, preferably homemade (recipe follows)

1 cup orzo

One 28-ounce can crushed or diced tomatoes

1 tablespoon extra-virgin olive oil, plus more for drizzling

4 garlic cloves, minced

2 teaspoons chopped fresh rosemary

1 teaspoon chopped fresh thyme

1 teaspoon salt

1/2 teaspoon freshly ground pepper

If using dried garbanzo beans, put them in

a large bowl and add water to cover by at least

2 inches. Let soak for at least 8 hours and up

to overnight.

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

high heat, then lower the heat, cover, and sim-

mer, 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 medium-

high, 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,

about 30 seconds. Stir the seasonings into

the beans, along with the salt and pepper.

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 sea-

soning. Serve the soup in warmed bowls with

a drizzle of olive oil on top.

continued


Baked Ratatouillei n p h y l l O

Ratatouille, the darling of dinner parties in the 1970s, stages a comeback.

In this updated version, France meets Greece as savory eggplant, zucchini,

and tomatoes are sandwiched between layers of flaky phyllo dough. Phyllo

(sometimes spelled filo) is the delicate, paper-thin dough commonly used in

Middle Eastern desserts such as baklava, but it’s also a natural for savory

dishes such as this.

serves 6 to 8

6 tablespoons extra-virgin olive oil, or as needed

1 medium yellow onion, halved and thinly sliced


1 large eggplant, unpeeled, cut into 1/2-inch dice

3 medium zucchini, cut into 1/2-inch dice

11/2 pounds plum tomatoes, peeled and seeded (see Tip) and cut into 1/2-inch dice

1 teaspoon salt


1/2 cup finely chopped fresh parsley

1/4 cup finely chopped fresh dill

Twelve 12-by-17-inch phyllo sheets, thawed if frozen

In a large skillet, heat 3 tablespoons of the

olive oil over medium heat. Add the onion and

sauté until translucent, about 5 minutes. Add

the garlic and sauté for 30 seconds. Add the

eggplant and zucchini and sauté until all of the

vegetables are tender, about 10 minutes. Stir in

the tomatoes, salt, and pepper, lower the heat,

and simmer, stirring occasionally, until most of

the liquid has evaporated, 5 to 8 minutes. Stir in

the parsley and dill and remove from the heat.

Position a rack in the middle of the oven

and preheat the oven to 425°F. Coat a 9-by-

13-inch baking pan with some of the remaining

olive oil.

continued

140 Pure Vegan • eVenIng Pure Vegan • eVenIng 141

Seared Tofu W i T h d a T e B a r B e C u e s a u C e

I should have called this Date Barbecue Sauce with Seared Tofu because the

sauce is really the star. Nonetheless, the ever-versatile tofu provides a strong

supporting role as a blank backdrop against which to enjoy the dramatically

spicy sauce, thickened with sticky-sweet dates.

serves 4

bArbecue sAuce

1/4 teaspoon saffron threads

1 tablespoon water

1/4 cup extra-virgin olive oil

1 medium yellow onion, finely chopped

1 tablespoon ground coriander

1 teaspoon ground cumin

1 teaspoon smoked Spanish paprika

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon salt



1/4 cup tomato paste

3 cups vegetable stock, preferably homemade (page 000)

2 tablespoons brown sugar

1/2 teaspoon cayenne pepper

10 large dates, pitted and minced

1/4 cup fresh lemon juice

13/4 pounds extra-firm tofu, drained and pressed (see Tip)

Canola oil

to MAke the sAuce: In a small bowl,

combine the saffron and water and let sit for

at least 10 minutes. In a medium saucepan,

heat the olive oil over medium-low heat. Add

the onion and sauté until soft and translu-

cent, 8 to 10 minutes. Stir in the coriander,

cumin, paprika, ginger, cinnamon, salt, and

pepper and continue to cook, stirring occa-

sionally, for 5 minutes. Add the garlic and

sauté for 30 seconds. Add the tomato paste,

stock, sugar, cayenne, and saffron water

to the onion mixture, turn the heat up to

medium-high and cook, stirring often, until

the sauce begins to thicken, 8 to 10 minutes.

Add the dates, lower the heat, and simmer,

stirring occasionally, until thick and fragrant,

about 15 minutes. Remove from the heat and

stir in the lemon juice.

continued


SE ASONAL & SUSTAINABLE

The Fresh & Green TableDelicious 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.

$24.95 pb • 978-1-4521-0265-8


“Full of quick and delicious fresh vegetablerecipes that will teach you how to cook through

all four seasons.”

– Good Housekeeping

Also Available

FAST, FRESH & GREENMore Than 90 Delicious Recipes for Veggie LoversBy Susie Middleton • Photographs by Ben Fink

$24.95 pb • 978-0-8118-6566-1


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 oil3 tablespoons plus 1 teaspoon white balsamic vinegar1 tablespoon plus 1 teaspoon freshly squeezed lemon juice½ teaspoon minced garlic½ teaspoon minced anchovy (about 1 anchovy)¼ teaspoon Dijon mustard¼ teaspoon kosher saltDash of Worcestershire sauceFreshly 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.



PlentyVibrant Vegetable Recipes from London’s Ottolenghi

By Yotam Ottolenghi • Photographs by Jonathan Lovekin

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!

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


Big VeganMore than 350 Recipes : No Meat / No Dairy, All Delicious

By Robin Asbell • Photographs by Kate Sears

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!

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

New yorkTimes

bestseller!



Masala FarmStories and Recipes from an Uncommon Life in the Country • By Suvir Saran with Raquel Pelzel • Photographs by Ben Fink

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 • 978-0-8118-7233-16∆ x 9∑ in, 240 pp, Rights: W

From Seed to SkilletA Guide to Growing, Tending, Harvesting, and Cooking Up Fresh, Healthy Food to Share with People You Love

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-great-grandmother.

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




Menus from Chez PanisseThe 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.

$40.00 hc • 978-1-61689-029-211 × 9½ in, 184 pp

Chicken and eggA 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




THE NEW WHOLE GRAINS COOKBOOKTerrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious GrainsBy Robin Asbell Photographs by Caren Alpert

$19.95 pb • 978-0-8118-5647-8


FRESH FROM THE FARMERS’ MARKETYear-Round Recipes for the Pick of the CropBy Janet FletcherPhotographs by Victoria Pearson Introduction by Alice Waters

$19.95 pb • 978-0-8118-6590-6


SIMPLY ORGANIC A Cookbook for Sustainable, Seasonal, and Local IngredientsBy Jesse Ziff CoolPhotographs by France Ruffenach

$24.95 pb • 978-0-8118-6044-4


SKINNY DIPS60 Recipes for Dips, Spreads, Chips, and Salsas on the Lighter Side of DeliciousBy Diane MorganPhotographs by Sheri Giblin

$18.95 pb • 978-0-8118-7142-6 6 x 8 in, 144 pp, Rights: W

GARDEN ANYWHEREHow to Grow Gorgeous Container Gardens, Herb Gardens, Kitchen Gardens and More—Without Spending a FortuneBy Alys Fowler

$24.95 pb • 978-0-8118-6875-4

9½ x 8¼ in, 192 pp, Rights: W

EDIBLE SCHOOLYARDA Universal IdeaBy Alice WatersPhotographs by David Liittschwager

$24.95 hc • 978-0-8118-6280-6

8 x 10½ in, 80 pp, Rights: W

FARM TOGETHER NOWCommunities Across the U.S. Bringing Food and Ideas to Your Plate By Amy Franceschini and Daniel TuckerPhotographs by Anne Hamersky Foreword by Mark Bittman

$27.50 hc • 978-0-8118-6711-5


D.I.Y. DELICIOUSRecipes and Ideas for Simple Food from Scratch By Vanessa Barrington • Photographs by Sara Remington

$24.95 hc • 978-0-8118-7346-8

6∑ x 8∑ in, 240 pp, Rights: W

FAST, FRESH & GREENMore Than 90 Delicious Recipes for Veggie LoversBy Susie Middleton • Photographs by Ben Fink

$24.95 pb • 978-0-8118-6566-1


FED UP WITH LUNCHHow One Anonymous Teacher Revealed the Ugly Truth About School Lunches By Sarah Wu, also known as “Mrs. Q”

$22.95 hc • 978-1-4521-0228-3

6 x 8 in, 208 pp, Rights: WE

RAW AWAKENINGLose Weight • Unleash Your Energy • Radiate Health and Vitality • Feel and Look Spectacular By Kristen Suzanne

$18.95 pb • 978-1-4521-0649-6 7 x 8 in, 224 pp, Rights: WE

SWEET & EASY VEGAN Treats Made with Whole Grains and Natural Sweeteners By Robin Asbell • Photographs by Joseph De Leo

$35.00 hc • 978-1-4521-0301-3




50 Best Plants on the Planet: 150 Nutrient-Dense and Delicious RecipesThe 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 water-melon. 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.

$29.95 pb • 978-1-4521-0283-28 x 10 in, 352 pp, Rights: W

“50 Best Plants on the Planet isn’t a weightlossbook; it’s based on the same principles

as the Biggest loser plan, which are makingevery calorie count, and making the experience

delicious, to boot!”

– Cheryl Forberg, RD

Cheryl Forberg, RD

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



Whole Beast ButcheryThe 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.

$40.00 hc • 978-1-4521-0059-38 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



RootsThe 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.

$40.00 hc • 978-1-4521-0059-38 x 10 in, 240 pp, Rights: W

“Diane Morgan has written a masterful book about root vegetables”

– Deborah Madison, author of Vegetarian Cooking for everyone

ReCiPeS iNCluDeCream 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



handheld PiesPint-Size Sweets and Savories

By Sarah Billingsley and Rachel Wharton • Photographs by Ellen Silverman

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 • 978-1-4521-0214-67 x 8 in, 144 pp, Rights: W

The easy Pressure CookerMore Than 300 Recipes for Soups, Sides, Main Dishes, Sauces, Desserts & Baby Food

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 • 978-0-8118-7256-06∆ x 9∑ in, 480 pp, Rights: W



Sunday BrunchSimple, Delicious Recipes for Leisurely Mornings

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 • 978-1-4521-0535-28∂ x 8 in, 120 pp, Rights: W

Sunday RoastsA 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

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 • 978-0-8118-7968-28∂ x 8 in, 180 pp, Rights: W



THE CHEESE COURSEEnjoying the World’s Best Cheeses at Your TableBy Janet Fletcher Photographs by Victoria Pearson

$19.95 hc • 978-0-8118-2541-2



DELICIOUS DIPSBy Diane MorganPhotographs by Joyce Oudkerk Pool

$16.95 hc • 978-0-8118-4220-4



OLIVES, ANCHOVIES, AND CAPERSThe Secret Ingredients of the Mediterranean TableBy Georgeanne BrennanPhotographs by Leigh Beisch

$19.95 hc • 978-0-8118-2494-1


GRILL PAN COOKBOOKGreat Recipes for Stovetop GrillingBy Jamée RuthPhotographs by David Roth

$16.95 pb • 978-0-8118-5352-1


HEIRLOOM BEANS Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho GordoBy Steve Sando and Vanessa BarringtonPhotographs by Sara Remington

$22.95 pb • 978-0-8118-6069-7


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


STONEWALL KITCHEN BREAKFASTA Collection of Good Morning RecipesBy Jonathan King, Jim Stott,and Kathy GunstPhotographs by Jim Stott

$19.95 hc • 978-0-8118-6867-9


STONEWALL KITCHEN WINTER CELEBRATIONSSpecial Recipes for Family and FriendsBy Jonathan King, Jim Stott,and Kathy GunstPhotographs by Jim Stott

$19.95 hc • 978-0-8118-6868-6


STONEWALL KITCHEN APPETIzERSFinger Foods and Small PlatesBy Jonathan King, Jim Stott,and Kathy GunstPhotographs by Jim Stott

$19.95 hc • 978-0-8118-6869-3


A GOOD DAY FOR SALADBy Jeannette Ferrary and Louise Fiszer

$18.95 pb • 978-0-8118-1991-6


GRILLED CHEESE50 Recipes to Make You MeltBy Marlena SpielerPhotographs by Sheri Giblin

$16.95 pb • 978-0-8118-4129-0





The Best Casserole Cookbook everWith 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


Slow Cooker: The Best Cookbook everWith 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



FROM OUR HOUSE TO YOURSComfort Food to Give and ShareForeword by Joyce GoldsteinPhotographs by E.J. Armstrong

$19.95 pb • 978-0-8118-3691-3



KILLER CHILISavory Recipes from North America’s Favorite RestaurantsBy Stephanie Anderson

$16.95 pb • 978-1-932855-60-9

7¼ x 9 in, 112 pp, Rights: WE

FONDUEBy Lou Seibert PappasPhotographs by Alison Miksch

$14.95 hc • 978-0-8118-6080-2


MACARONI & CHEESEBy Marlena SpielerPhotographs by Noel Barnhurst

$16.95 pb • 978-0-8118-4962-3


SUNDAY SOUPA Year’s Worth of Mouthwatering, Easy-to-Make RecipesBy Betty Rosbottom Photographs by Charles Schiller

$19.95 pb • 978-0-8118-6032-1


NEW VEGETARIANMore Than 75 Fresh, Contemporary Recipes for Pasta, Tagines, Curries, Soups, and Stews, and DessertsBy Robin AsbellPhotographs by Yvonne Duivenvoorden

$19.95 pb • 978-0-8118-6579-1




The Official high Times Cannabis CookbookMore Than 50 Irresistible Recipes That Will Get You Hig

By Elise McDonough and the editors of High Times magazine

Photographs by Sara Remington

This first-ever cookbook from High Times maga-zine—the world’s most trusted name when it comes to getting stoned—is the deliciously definitive guide to cannabis-infused cooking. Easy, accessible reci-pes 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.

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

The Mediterranean Slow Cooker CookbookBy Diane Phillips • Photographs by Tara Donne

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.

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 • 978-1-4521-0300-68£ x 9 in, 192 pp, Rights: W



THE BIG BOOK OF EASY SUPPERS270 Delicious Recipes for Casual Everyday CookingBy Maryana Vollstedt

$19.95 pb • 978-0-8118-4350-8

8£ x 8£ in, 344 pp, Rights: W

THE BIG BOOK OF FISH & SHELLFISHMore Than 250 Terrific Recipes By Fred Thompson

$19.95 pb • 978-0-8118-4925-8


THE BIG BOOK OF POTLUCKGood Food—and Lots of It— for Parties, Gatherings, and All OccasionsBy Maryana Vollstedt

$19.95 pb • 978-0-8118-3818-4


THE BIG BOOK OF SOUPS AND STEWS262 Recipes for Serious Comfort FoodBy Maryana Vollstedt

$19.95 pb • 978-0-8118-3056-0



THE BIG BOOK OF CASSEROLES250 Recipes for Serious Comfort FoodBy Maryana Vollstedt

$19.95 pb • 978-0-8118-2260-2



THE BIG BOOK OF BREAKFASTSerious Comfort Food for Any Time of the DayBy Maryana Vollstedt

$19.95 pb • 978-0-8118-3338-7


PRESSURE COOKING FOR EVERYONEBy Rick Rodgers and Arlene WardPhotographs by Kathryn Russell

$19.95 pb • 978-0-8118-2525-2



A HARVEST OF PUMPKINS AND SqUASHSeasonal RecipesBy Lou Seibert Pappas Photographs by Maren Caruso

$15.95 hc • 978-0-8118-6126-7




Crêpes50 Savory and Sweet Recipes • By Martha Holmberg Photographs by James Baigrie

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.

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.

James Baigrie is a San Francisco–based photographer specializing in food, interiors, and travel.

$19.95 hc • 978-1-4521-0534-5 7½ x 9 in, 144 pp, Rights: W

WafflesSweet, Savory, Simple By Dawn Yanagihara • Photographs by Lucy Schaeffer

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.

Dawn Yanagihara is a cookbook editor, recipe developer, and food writer.

She lives in San Francisco.

$16.95 hc • 978-1-4521-0703-5 7 x 8 in, 108 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 SaucesSauce-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-mak-ing 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 elevat-ing 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.

$35.00 hc • 978-0-8118-7838-88 x 10 in, 256 pp, Rights: W

GraVY, Jus, and Pan sauce 169

For four chops, chicken breasts, steaks, or the like, use the following amounts:

aromatics 1 tablespoon finely chopped shallot, onion, leek, mushroom, or other mild aromatic and/or 1 teaspoon finely chopped garlic, fresh chile, peeled fresh ginger, or other strong aromatic

liquids ¼ cup/60 milliliters wine, spirits, vinegar, or other strong liquid and/or ¾ cup/180 milliliters home-made or canned reduced-sodium broth, fruit juice, hard cider, or other mild liquid

accents Fresh herb sprigs and/or 1 teaspoon to 1 table-spoon accent ingredient such as Dijon mustard, soy sauce, green peppercorns, capers, or chopped fresh herbs

enrichments 1 to 4 tablespoons crème fraîche or heavy cream and/or 1 to 2 tablespoons unsalted butter

1. chopped shallot Balsamic vinegar Turkey or chicken broth dijon mustard, chopped fresh

rosemary unsalted butter

2. minced garlic madeira Turkey or chicken broth sliced fresh basil Heavy cream

3. Thinly sliced yellow onion calvados, then white wine apple cider dijon mustard, chopped fresh

thyme crème fraîche

4. chopped shallot Fresh lemon juice Turkey or chicken broth chopped fresh tarragon crème fraîche

5. chopped fresh chile, minced garlic Balsamic vinegar Fresh orange juice unsalted butter

6. chopped shallot dry white wine Turkey or chicken broth dijon mustard, capers, finely

chopped cornichon, chopped fresh flat-leaf parsley

unsalted butter

7. chopped shallot cognac or brandy Turkey or chicken broth dijon mustard, cracked green

peppercorns crème fraîche Lot of freshly ground black pepper

8. chopped shallot and fresh chilesherry vinegar, crushed fresh

blackberries or raspberries Turkey or chicken broth Fresh rosemary sprig unsalted butter

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 dijon mustard crème fraîche

to get you started, here are ten great combinations:

244 modern sauces

PROFiTeROLes with caRDaMOM-cOFFee-caRaMeL cReaM and RicH DaRK cHOcOLaTe sauce

To my mind, profiteroles are the most Parisian of desserts, probably because I had my first taste of them when I went to the sorbonne after graduating from college as a French major. I was with my newly acquired, older (and slightly dangerous) French boyfriend at the time, so the experience was as intense as the chocolate sauce! I’ve deviated from the classic filling here (it’s usually vanilla pastry cream or vanilla ice cream) by flavoring my cream with cardamom, coffee, and caramel—bringing a bit of scandinavia to Paris—and by folding in whipped cream for a lighter texture.

pastry puffs2⁄3 cup/165 ml water

6 tbsp/85 g unsalted butter

½ tsp kosher salt

2⁄3 cup/85 g all-purpose flour

3 large eggs

filling½ cup/100 g granulated sugar

1 tbsp water

1½ cups/360 ml heavy cream

1½ tsp instant espresso powder

1⁄8 tsp ground cardamom

3 egg yolks

2 tbsp all-purpose flour

Pinch of kosher salt

1 cup/240 ml Rich Dark chocolate sauce (page 236)

to make the puffs, in a small saucepan, combine the water, butter, and salt and bring to a boil over high heat. Add the flour all at once, remove the pan from the heat, and immediately begin stirring with a wooden spoon. Stir until the flour mixture forms a ball, then return the pan to very low heat and con-tinue stirring until the dough looks shiny and smooth, 1 to 2 minutes.

Remove the pan from the heat and stir in the eggs, one at a time, mixing in each egg fully before adding the next one. As each new egg is added, the dough will look slippery and curdled but will smooth out.

Position one rack in the upper third and a second rack in the lower third of the oven and heat to 400°F/200°C/gas 6. Line two large rimmed baking sheets with parchment paper (this is for easy cleanup; it is okay to bake the puffs directly on the baking sheets, if you like). Using two small spoons, spoon out 30 small mounds of dough, each one about the size of an unshelled walnut, spacing them at least 1 in/2.5 cm apart on the prepared pans. Dampen your fingertips and gently pat any wayward points of dough down so that the mounds are fairly smooth and domed.

Put the baking sheets in the oven, reduce the temperature to 375°F/190°C/gas 5, and bake the puffs until they have, well, puffed and are a deep golden brown, 18 to 25 minutes. If the puffs are baking unevenly, switch the pans between the racks and rotate them from back to front.

Transfer the puffs to a cooling rack. With the tip of a small knife, poke a tiny hole in the side of each puff to let steam escape. This keeps them from getting soggy.

to make the filling, put ¼ cup/50 g of the sugar and the water in a small, heavy saucepan over medium-high heat and cook, swirling the pan occasionally as the sugar starts to melt, until the sugar is a deep amber, has a very fragrant caramel smell, and you see just the tiniest wisps of smoke, 4 to 6 minutes. Remove the pan from the heat and carefully pour in 1 cup/240 ml of the cream; it will steam and sputter, so stand back a bit. Return the pan to the heat and

continued . . .

Makes 30 puFFs; serVes 6

carameL sauces 227

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.

110 modern sauces

BRusseLs sPROuTs with TOasTeD WaLNuTs and aPPLe ciDeR–cHiLe BuTTeR sauce

a big platter of these Brussels sprouts makes a delicious centerpiece for a fall dinner party. If you have a pork roast or a roasted chicken to serve with them, all the better, but the vegetables themselves may just steal the spotlight.

1 lb/455 g medium Brussels sprouts, trimmed and halved or quartered lengthwise if large

3 tbsp extra-virgin olive oil

½ tsp chopped fresh rosemary

Kosher salt and freshly ground black pepper

¼ cup/30 g coarsely chopped walnuts

¼ cup/60 ml apple cider–chile Butter sauce (page 103)

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 sheet. Roast until just tender, 15 to 18 minutes. The single leaves that fall away should be dark and crisp, and the sprouts should be tender when pierced with a knife but not mushy. Take a bite, to be sure.

During the last 5 minutes or so of roasting, spread the walnuts on a small bak-ing sheet or pie pan and slide them into the oven. Cook until lightly toasted, about 5 minutes. Pour onto a plate and reserve.

Mound the sprouts on a platter and drizzle the butter sauce over the top. Start with a small amount; you can always pass more at the table. Sprinkle the walnuts over the top and serve right away.

serVes 4



One Pan, Two PlatesMore 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.

$24.95 pb • 978-1-4521-0670-08 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


PIzzAMore Than 60 Recipes for Delicious Homemade PizzaBy Diane Morgan and Tony Gemignani Photographs by Scott Peterson

$18.95 pb • 978-0-8118-4554-0


SALAD DRESSINGSBy Jessica Strand Photographs by Maren Caruso

$14.95 pb • 978-0-8118-6360-5


PUFF50 Flaky, Crunchy, Delicious Appetizers, Entrees, and Desserts Made with Puff PastryBy Martha Holmberg Photographs by Ngoc Minh Ngo

$19.95 pb • 978-0-8118-5952-3


THE HEIRLOOM TOMATO COOKBOOKBy Mimi Luebbermann Photographs by Robert Holmes and Dan Mills

$16.95 pb • 978-0-8118-5355-2


OLIVE OILFrom Tree to TableBy Peggy KnickerbockerPhotographs by Laurie Smith

$19.95 pb • 978-0-8118-6176-2



PESTOS, TAPENADES & SPREADS40 Simple Recipes for Delicious Toppings, Sauces & DipsBy Stacey PrintzPhotographs by Mark Lund

$16.95 hc • 978-0-8118-6589-0


GRILL PAN COOKBOOKGreat Recipes for Stovetop GrillingBy Jamée RuthPhotographs by David Roth

$16.95 pb • 978-0-8118-5352-1



ART OF THE SLOW COOKER 80 Exciting New RecipesBy Andrew SchlossPhotographs by Yvonne Duivenvoorden

24.95 pb • 978-0-8118-5912-7



LOBEL’S MEAT BIBLE All You Need to Know about Meat and Poultry from America’s Master ButchersBy Stanley, Evan, Mark, and David Lobel with Mary Goodbody and David WhitemanPhotographs by Lucy Schaeffer

$40.00 hc • 978-0-8118-5826-7



Poulet160 Remarkable Recipes that Exalt the Honest Chicken

By Cree LeFavour • Photographs by France Ruffenach

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.

Cree LeFavour lives in New York’s Hudson Valley. She is a former baker

who taught writing at New York University.

France Ruffenach is a San Francisco–based photographer.

$27.50 hc • 978-0-8118-7969-97∑ x 9 in, 240 pp, Rights: W

Cheesemonger’s kitchenCelebrating Cheese in 75 Recipes By Chester Hastings • Photographs by Joseph De Leo

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.

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.




WINE

THE WINE DECK50 Ways to Choose, Serve & Enjoy Great WinesBy Brian St. Pierre Photographs by E.J. Armstrong

$14.95 deck • 978-0-8118-3654-8



THE ART OF DECANTINGBringing Wine to LifeBy Sandra Jordan with Lindsey Lee Johnson

$16.95 hc • 978-0-8118-5679-9


A PERFECT GLASS OF WINEChoosing, Serving, and Enjoying By Brian St. Pierre

$24.95 hc • 978-0-8118-1295-5

8∂ x 9£ in, 120 pp, Rights: W


WINE JOURNALA Companion for Wine Lovers By Brian St. Pierre

$30.00 hc • 978-0-8118-6560-9

7ø x 8¾ in, 192 pp, Rights: W


WINE

The Winemaker CooksMenus, Parties, and Pairings

By Christine Hanna • Photographs by Sheri Giblin

Over 19 million people visit the California wine country every year to enjoy the area’s renowned wine, food, and landscapes—and the casual life-style. 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!

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

WinerdThe Wine Tasting Game That Crushes Grape Fears

By Tamara Murphy

Wine tasting + wine trivia = major fun! This exciting board game combines trivia with actual wine tasting, making it perfect for parties. Be a winerd!

$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


WINE

THE WINE LOVER’S COOKBOOKGreat Recipes for the Perfect Glass of WineBy Sid GoldsteinPhotographs by Paul MooreForeword by John Ash

$24.95 pb • 978-0-8118-2071-4



THE ULTIMATE WINERY GUIDE: PACIFIC NORTHWEST Oregon, Washington, and British ColumbiaBy Christina Melander Photographs by Janis Miglavs

$22.95 pb • 978-0-8118-5529-7


CHEESE & WINEA Guide to Selecting, Pairing, and EnjoyingBy Janet FletcherPhotographs by Victoria Pearson

$24.95 hc • 978-0-8118-5743-7


THE ULTIMATE WINERY GUIDE: SONOMARevised and Updated, Second EditionBy Heidi H. Cusick-DickersonPhotographs by Richard GillettePreface by Rodney Strong

$19.95 pb • 978-0-8118-4200-6 10 x 9½ in, 120 pp, Rights: W


WINE

Wine BitesMore Than 75 Simple Morsels That Pair Perfectly with Wine

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


Vino ArgentinoAn Insider’s Guide to the Wines and Wine Country of Argentina

By Laura Catena • Photographs by Sara Remington • Foreword by Jay Miller

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


CULINARY GIF TS + STATIONERY

Cake Pops kitBy 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 • 978-1-4521-0292-45¾ 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

From the New York Times

best-selling author

Bakerella

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

Recipe keeperIllustrations 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 • 978-1-4521-0623-6Hardcover with rounded corners, concealed Wire-O binding, 8 x 9½ in, 12 expandable pockets, 2 sticker sheets, shrink-wrapped, Rights: W

Eggs

fish

VEGGIES

LUNCH

Cocktails

SOUPS

appetizers

sweets

BREAKFAST

rice,grains&

beans

MEAT

BEVERAGES

salads

LUNCH

sides

PASTA

POULTRY

DINNER

BBQ

Grilling &

Barbecue



Cheese PapersBeautiful 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.

$12.95 • 978-1-4521-0810-011 x 14 in, 24 sheets in 3 designs, 3 sticker sheets, shrink-wrapped, Rights: W

© 2012 Chronicle Books LLC

TANGY

TANGY

TANGY

TANGY

TANGY

TANGY

RIPE

RIPE

RIPE

DEELISH

DEELISH

DEELISH

SHARP

SHARP

SHARP

sharp

sharp

sharp

sharp

sharp

sharp

sharp

sharp

sharpsharp

ro

BU

ST

ro

BU

ST

ro

BU

ST

pungent

ro

BU

ST

ro

BU

ST

ro

BU

ST

de

lic

at

e

de

lic

at

e

de

lic

at

ed

el

ic

at

e

de

lic

at

e

RO

BU

ST

FR

UIT

Y

FR

UIT

Y

FR

UIT

Y

FR

UIT

Y

ST

INK

Y

ST

INK

Y

ST

INK

Y

TA

ST

Y

TA

ST

Y

TA

ST

Y SW

EE

T

SW

EE

T

SW

EE

T

NU

TT

Y

NU

TT

Y

NU

TT

Y

deelish

deelish

deelish deelish

deelish

deelish

deelish

deelish

deelish

sweet

grassy

st

in

ky

sweet

sweet

deelish

deelish

deelishdeelish

sweet

sweet

sweet

nuttynutty

nutty

nutty

nutty

nutty

deelish

ripe

ripe

ripe

creamy

creamy

creamy

creamy

ag

ed

ag

ed

ag

ed

TA

ST

Y

TA

ST

Y

TA

ST

Y

ag

ed

MIL

D

ag

ed

MIL

D

ST

INK

Y

ST

INK

Y

ST

INK

Y

NU

TT

Y

NU

TT

Y

NU

TT

Y

pungen

t

pungen

t

pungen

t

pungen

t

pungen

t

pungen

t

SW

EET

SW

EET

AGED

mildmild

mild

TASTYTASTY

TASTY

mildmild

mild

mildmild

mild

mild

mild

mild

mild

creamy

creamy

creamy

mellow

mellow

mellow

grassy

grassy

grassy

sharp

sharp

sharp

grassy

grassy

grassygrassy

tasty

tasty

tasty R

OBUST

ROBUST

ROBUST

tasty

tasty

tasty SW

EET

SWEET

SWEET

SWEET

HARDHARD

HARD

AGEDmild

YUM!

AGED

AGED

ripedeelish

pungen

t

YUM!

YUM!

YUM!



TO:

FROM:

TO:

FROM:

TO:

FROM:

TYPE:

DATE:

The Wine Tasting Party kitEverything You Need to Host a Fun & Easy Wine Tasting Party at Home!

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!

$24.95 BOX • 978-1-4521-0177-4Box 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


1 Chicken and Egg: 10 Beautiful Prints 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 photo-graphic artwork: 8 x 10 in, Rights: W

2 Perpetual Harvest What to Plant and Enjoy, Month by Month Gardeners and foodies will enjoy eating with the seasons and admir-ing 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 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

New format!


1

2

3


1

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 mouthwater-ing recipes with easy-to-clean, oven- and microwave-safe baking cups. $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 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 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

2

3

4




SUSHI-NERYMix and Match StationeryBy Amy Ennis

$8.95 • 978-0-8118-4263-1

6 x 7∂ in, 16 stationery sheets and 16 envelopes (4 color designs repeating 4 times), sticker sheet, polybagged, Rights: W

WANDERLUST COFFEE JOURNALBy Troy Litten

$9.95 pb • 978-0-8118-6188-5

5 x 7ø in, 192 pp, Rights: W

RESTAURANTS TO CHECK OUTA Do-It-Yourself Restaurant GuideBy Imagineering Company

$10.95 • 978-0-8118-4094-1

4½ x 6∞ in, 128 pp, 3 dividers with 2-color illustrations, pocket, Rights: W


LA TABLE FRANÇAISE NOTECARDSBy 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

LUNCH LINESTear-Out Jokes for School Lunches By Dan Signer • Illustrated by Robert Shadbolt

$9.99 • 978-0-8118-7639-1

4 x 3 in, 384 perforated pages, 1-color

throughout, Rights: W

CHEz PANISSE ECO-NOTECARDSBy Patricia Curtan

$14.95 box • 978-0-8118-7830-2

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

APPLES I HAVE EATEN By Jonathan Gerken $14.95 hc • 978-0-8118-7459-5


GIRL SCOUTS COOKIES JOURNAL $9.95 pb • 978-1-4521-0239-9 5 x 7ø in, 192 pages, color illustrations, flexi-binding,

Rights: US

16 Stationery Sheets & Envelopes Plus Stickers

Mix & Match Stationery

Girl Scout Cookies ®

GIRL SCOUTS MIx & MATCH STATIONERY $8.95 • 978-1-4521-0241-2 6 x 7∂ in, 16 writing sheets and 16 envelopes

(4 designs repeating 4 times), sticker sheet, polybagged,

Rights: US


BIRTHDAY CAKES NOTECARDSBy 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

MADE ESPECIALLY FOR YOU Labels for the Kitchen

$14.95 • 978-0-8118-6521-0

5½ x 7½ x 1 in, 30 sheets of labels, 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

CUPCAKE SHOPPE STATIONERY By Blanca Gómez $9.95 • 978-0-8118-7236-2

6 x 7∂ in, 16 writing sheets and 16 envelopes (4 color designs repeating 4 times), sticker sheet, carton envelope, Rights: W

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

HAPPY BIRTHDAY! NOTECARDS 8 Notecards & Envelopes Photographs by Annabelle Breakey $9.95 • 978-1-4521-0197-2

Paperback portfolio, 4¼ x 6ø in, 8 cards (2 designs repeating 4 times) 8 envelopes, full-color photographs, Rights: W



Cake StencilsRecipes and How-To Decorating Ideas for Cakes and Cupcakes

Stencil Designs by Jessica Hische • Recipes by Tara Duggan Photographs by Angie Cao

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 reus-able stencils are easily stored in a handy attached pocket. Perfect for any celebration, Cake Stencils makes decorating a piece of cake!

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 Cupcake linersBy Cath Kidston

Pretty-as-can-be cupcake liners in four darling patterns will make the world’s favorite baked good that much more irresistible.

$9.95 box • 978-0-8118-7921-7

9 x 2¼ x 1¾ in, 100 liners, Rights: W

Cath kidston Jam Jar kit Wrappings and Recipes for Delightful Jams and PreservesBy 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



Cupcake kitRecipes, Liners, and Decorating Tools for Making the Cutest Cupcakes Ever!

By Elinor Klivans

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

Pretty Cupcake kitDecorate Your Cupcakes Instantly with Beautiful Liners, Flag Toppers, and Creative Presentations

Projects by Shana Faust • Recipes by Elinor Klivans Photographs by Johnny Miller

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



MY A TO z RECIPE BOxAn Alphabet of Recipes for KidsBy Hilary Karmilowicz Illustrated by Melissa Sweet

$16.99 box • 978-0-8118-5521-1

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

THE CHEESE TASTING PARTY KITSelecting and Serving International Cheeses By Janet FletcherPhotographs by Victoria Pearson

$16.95 box • 978-0-8118-6893-8

5∂ x 8 in, box with acetate lid, tri-fold intro card,

50 cheese cards, 50 die-cut cards (2 designs),

50 food-safe wooden toothpicks, Rights: W

SUSHI TOUCH-AND-FEEL STROLLER CARDS

$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

WARNING: Possible entanglement or strangulation injury when attached to crib or playpen. Do not attach to crib or playpen.

FORTUNE CUPCAKESThis 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. $14.99 US • 978-1-4521-0233-7 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

SWEET SHOPPE STATIONERYBy Fuko Kawamura

$9.95 • 978-1-4521-0629-8

Case with 2 acetate windows, 6 x 7¾ in, 16 writing

sheets and 16 envelopes (4 designs repeating 4 times),

full-color illustrations, sticker sheet, Rights: W



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

Foodie FightA Trivia Game for Serious Food Lovers

By Joyce Lock

$22.95 box • 978-0-8118-5864-96∂ x 4∂ x 2∂ in, 168 trivia cards, 6 game boards (5∑ x 6∑ in), 108 game pieces, Rights: W


Foodie Fight RematchA Trivia Game for Serious Food Lovers

By Joyce Lock

$22.95 box • 978-0-8118-7858-66∂ 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



Animal Doodles Place MatsStory Doodles Place Matsyummy Doodles Place MatsBy 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

MoMA Art While you eat Place MatsBy 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



T-Bone Steak NoteblockPerfect 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!

$8.95 noteblock • 978-1-4521-0200-9

5 1/4 x 7 1/4 in, 240 pp, shrink-wrapped, Rights: W

Drawing FoodA Journal • By Claudia Pearson

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.

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


TITLE INDE X

AAbsinthe, 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

BAbsinthe, 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

CCafe 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

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

DDelicious Dips, 82

Dim Sum, 54

D.I.Y. Delicious, 76

Drawing Food Journal, 107

EEasy Pressure Cooker Cookbook, 80

Eat & Play, 67

Eat like a Man, 39

Edible Schoolyard, 76

FFairy 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

GGarden 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

Grilled Cheese, 82

Grill Every Day, 42

Grill Pan Cookbook, 82, 90

Guac Off!, 82

HHand-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

IIce 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

JJames Beard Foundation's Best of the Best, 35

KKeys to the Kitchen, 30

Kids in the Holiday Kitchen, 45

Killer Chili, 84

Kitchen Sticky Notes, 101

Kokkari, 51

LLa 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

MMacaroni & 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

NNantucket 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

OOfficial High Times Cannabis Cookbook, 85

Olive Oil, 90

Olives, Anchovies, and Capers, 82

One Pan, Two Plates, 89

PPainted 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

qQuick & 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

RRaw 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

SSalad 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 TTake 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

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

UUltimate Bar Book, 26

Ultimate Winery Guide: Pacific Northwest, 94

Ultimate Winery Guide: Sonoma, 94

VVery Merry Cookie Party, 45

Vino Argentino, 95

WWaffles, 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

YYummy Doodles Place Mats, 106


GOURME T

5 Spices, 50 Dishes$19.95 pb • 978-0-8118-5342-2

Blackbird Bakery Gluten-Free$24.95 HC • 978-0-8118-7331-4

Art of the Slow Cooker $24.95 pb • 978-0-8118-5912-7

Quick & Easy Mexican Cooking$22.95 pb • 978-0-8118-7232-4

Cheese & Wine$24.95 HC • 978-0-8118-5743-7

Chicken and Egg $24.95 pb • 978-0-8118-7045-0

Chocolate Cakes$22.95 pb • 978-0-8118-6872-3

Eat Like a Man $30.00 HC • 978-0-8118-7741-1

Farmer’s Market Dessetts $24.95 pb • 978-0-8118-6672-9

Fast, Fresh & Green$24.95 pb • 978-0-8118-6566-1

Foodie Fight$18.95 box • 978-0-8118-5864-9

Milk & Cookies $24.95 HC • 978-0-8118-7254-6

New Vegetarian$19.95 pb • 978-0-8118-6579-1

Perfect Pops$16.95 HC • 978-1-4521-0192-7

Plenty$35.00 HC • 978-1-4521-0124-8

Ribs, Chops, Steaks & Wings$19.95 pb • 978-0-8118-6826-6

Sips & Apps$19.95 HC • 978-0-8118-6406-0

Skinny Dips$18.95 pb • 978-0-8118-7142-6

Sunday Soup$19.95 pb • 978-0-8118-6032-1

Wine Bites$24.95 HC • 978-0-8118-7630-8

Featured Spinner Assortments

[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM110


ISBN: 978-1-4521-8547-7Dimensions: 26 in. x 26 in. x 73.5 in.Weight: 33 lbs.Large pocket: 9.25 in. x 4 in. capacitySmall pocket: 8 in. x 3 in. capacity

To order contact your local Sales Rep or Call: 1-800-759-0190Fax: 1-800-286-9471Email: [email protected]: 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.

Chronicle Books Floor Display

[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM PB[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM112

BOOK TRADE REPRESENTATIVES

Northern CaliforniaAnna-Lisa Sandstrumphone: 415-537-4299Fax: 415-537-4470annalisa_sandstrum@

chroniclebooks.com

Southern CaliforniaDave Ehrlichphone: 323-346-7498dave_ehrlich@

chroniclebooks.com

Pacific Northwest and Southwest AK, OR, UT, WACourtney PaynePhone: 206-409-8556Fax: 206-723-3956courtney_payne@

chroniclebooks.com

ID, MT, Northern WyomingDavid Diehlphone: 206-328-0295Fax: 206-328-0295david_diehl @mindspring.com

CO, Southern WyomingJock Haywardphone: 415-383-3883Fax: 415-383-3883handhayward@

earthlink.net

Library and Educational AccountsAnna-Lisa Sandstrumphone: 415-537-4299Fax: 415-537-4470annalisa_sandstrum@

chroniclebooks.com

Midwest IA, IL, IN, KS, KY, MI, MN, MO, ND, NE, OH, SD, WIAbraham AssociatesStu Abraham, John Mesjak, Steve Horwitz, Roy Schonfeld, Juliet PattersonPhone: 1-800-701-2489Fax: 952-927-8089info@abraham

associatesinc.com

New England CT, NH, MA, ME, RI, VTNanci McCrackinphone: 603-924-8766Fax: [email protected]

New York Metro, NJ, and Selected DC and PA Accounts

Tawan Smithphone: 347-835-1840Fax: 347-521-3139tawan_smith@ chroniclebooks.com

Mid-Atlantic DC, DE, MD, PA, WVChesapeake and Hudsonphone: 800-231-4469Fax: [email protected]

Southeast AL, AR, FL, GA, LA, MS, SC, NC, OK, TN, Tx, VASouthern Territory Assoc.Phone: 806-799-9997Fax: [email protected]

INTERNATIONAL DISTRIBUTION

United Kingdom, Europe

David Gooding: Managing Directordgooding@

abramsandchronicle.co.uk

Margaret Byron: Head of International Salesinternationalsales@


Ewen Robertson: Trade Sales Managererobertson@


Graeme Eaves: Key Accounts Managergeaves@


Tim Loynes: Special Sales Manager

tloynes@ abramsandchronicle.co.uk

The Market Building72–82 Rosebery AvenueLondon EC1R 4RWPhone: +44 (0)207 713 2060Fax: +44 (0)207 713 2061

South of England, South Wales, North Wales, Midlands, North of England, ScotlandPublishers Group UKDeborah Dyson [email protected]

IrelandGabrielle Redmondgabrielle.redmond@

gmail.com

Germany, Austria, SwitzerlandPublisher ServicesGabriele Kerngabriele.kern@

publishersservices.de

Belgium & FranceGuillaume [email protected]

Eastern Europe, Russia, GreeceMatt ParsonsBill Bailey Publishers’ [email protected]

ItalyPenny [email protected]

Spain & PortugalJenny [email protected]

AFRICA: Northern & Eastern AfricaA-Z Africa ServiceAnita [email protected]

CanadaRaincoast Books2440 Viking WayRichmond, BCCanada V6V 1N2phone: 604-323-7100Fax: [email protected]

Canada quebec and the MaritimesHornblower Groupkstacey@

hornblowerbooks.comphone: 514-704-3626

Canada Atlantic CanadaHornblower Groupgloughlin@

hornblowerbooks.comphone: 902-423-9714

Canada BC to OntarioAmpersand, Inc.West Coast Office2440 Viking WayRichmond, BCCanada V6V 1N2Phone: 604-448-7111

Ampersand, Inc.Toronto Office321 Carlaw Street Toronto, ON M4M 2SIphone: 416-703-0666

Asia (excluding Japan)Michelle CurreriSonja Merz3 Eagle LaneBeverly, MA 01915Phone: 978-921-8020Fax: 978-921-7577michelle@curreri

[email protected]

JapanTessa Ingersollphone: 415-537-4205Fax: 415-537-4470tessa_ingersoll@

chroniclebooks.com

AustraliaHardie Grant BooksGround Level, Building One658 Church Street Richmond 3121Victoria, Australiaphone: (613) 8520-6444Fax: (613) [email protected]

New zealandBookreps NZ Ltd.2/39 Woodside AvenueNorthcote, Auckland 0627New Zealandphone: (64) 9-419-2635

AFRICA: South AfricaReal Books137 Smit Street Braamfontein 2001Johannesburg, South Africa phone: (27) 11-403-3700Fax: (27) [email protected]

Israel, Lebanon, Jordan, United Arab Emirates, Bahrain & Turkey Anna Martini Hachette Book Group Friedenstr. 24 50676 Cologne, Germany Tel: +49.221.923.27.70 Fax: +49.221.923.27.71 [email protected]

Pakistan & Other Middle East CountriesJennifer Espaillat Hachette Book Group 237 park Ave, #15-167b New York, NY 10017, USA Tel: +1.212.364-1515 Fax: +1.212.364.0933 jennifer.espaillat @hbgusa.com

Latin America, Caribbean and BermudaJerry C. Carrillo J.C.C. Enterprises, Inc. P.O. Box 6146 Santa Fe, New Mexico 87502, USA Tel: +1.505.986.8458 Fax: +1.505.438.0206 [email protected]

GIFT REPRESENTATIVES

California, Nevada, Hawaii Az, CO, NM, UT, WYStephen Young & Assoc.Los Angeles, CA Showroomphone: 800-282-5863Fax: 888-748-5895

Mid-Atlantic DC, DE, MD, Eastern PA, VALines by Alan Greenphone: 301-933-8906Fax: [email protected]

Midwest IL, IN, KY, MI, OH Kelley and CrewChicago, IL Showroomphone: 800-373-1712Fax: [email protected]

Midwest MN, ND, SD, WISquare OneMinneapolis, MNShowroomPhone: 800-252-1474Fax: [email protected]

New England CT, MA, ME, NH, RI, VT, Upstate New YorkMary Harper GroupPhone: 888-664-1704Fax: 888-664-1292inquiries @harpergroup.comwww.harpergroup.com

New York Metro, New JerseyMary Harper GroupPhone: 888-664-1704Fax: 888-664-1292inquiries @harpergroup.comwww.harpergroup.com

Pacific Northwest ID, OR, MT, WABettencourtSeattle, WA ShowroomPhone: 800-462-6099Fax: [email protected]

Southeast AL, FL, GA, MS, NC, SC, TNThe Simblist GroupAtlanta, GA ShowroomPhone: 800-524-1621Fax: [email protected]

South and Midwest AR, IA, KS, LA, MO, NE, OK, TxAnne McGilvray & CompanyDallas, TX ShowroomPhone: 800-527-1462Fax: 214-638-4440chronicle @annemcgilvray.com

West Virginia and Western PAPamela MillerPDM Enterprisesphone: 412-881-7033Fax: [email protected]

SALES REPRESENTATIVES

Chronicle Books Food & Drink Spring 2013

Documents

Transcript of Chronicle Books Food & Drink Spring 2013