Chronicle Books Food & Drink Fall 2013 Catalog

Fall 2013 Food & Drink Catalog
Die-cut
cover
Making Your Own Fromage

Blanc at Home
Chilled Spring Garlic and
Asparagus Soup with Crme
Frache and Fresh Ricotta
Earl Grey Panna Cotta
Cottage Cheese Pancakes
with Crme Frache and Jam
How to Plan a Cheese Course
Cowgirl Creamery Cooks

By Sue Conley and Peggy Smith Photographs by Hirsheimer & Hamilton
Collecting the vast accumulated wisdom of two of the worlds great cheesemakers,
Cowgirl Creamery Cooks is one of those rare books that immediately asserts itself as an
indispensible addition to the food lovers library. Thats because Cowgirl Creamery Cooks
is many things. Its an engrossing read that shares the story of the Cowgirls, but also of
the rise of the organic food movement and creating an artisanal creamery. Its a primer on
tasting, buying, storing, pairing, and appreciating all kinds of cheese that makes this a
gorgeous gift for the cheese lover. And its a sumptuous collection of recipes, with 75
appetizers, soups, salads, snacks, entrees, and desserts that showcase cow-, goat-, and
sheep-milk cheese. Throughout, the glorious photographs of Hirsheimer & Hamilton portray myriad cheeses, finished dishes, and the landscapes and people who created them.
Sue Conley co-founded Bettes Diner in Berkeley before
co-founding Cowgirl Creamery. She lives in Point Reyes,
California.
Cowgirl Creamery Cooks
Peggy Smith was a chef at Chez Panisse before co-founding

Cowgirl Creamery. She lives near Petaluma, California.
Hirsheimer & Hamilton are food photographers based in
Eastern Pennsylvania.
Marketing and Publicity Plan:
$35.00 US
HC 978-1-4521-1163-6
7 x 10 in, 256 pp, more than
65 full-color photographs,
die-cut cover
Rights: W
Food/Cheese
Pub Month: November
National print and online publicity

Major review coverage
Print and online advertising
Author publicity
Radio satellite tour
Online and social media marketing
campaign
ISBN: 978-1452111636
Social media outreach

Video trailer
2
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CHRONICLEBOOKS.COM
Its common knowledge that the best

bread in San Franciscomake that
Americais made by the brilliant,
obsessive baker Chad Robertson at
his Mission District storefront,
Tartine Bakery.
Daniel Patterson from
Bon Apptit, Tastemakers 2012
Recipes include :
Master Method for Tartine Whole-Grain Breads
Flavored Breads, including Sunflower Flax and
Spelt Wheat Barberi Style with Nigella and Zaatar
Sprouted-Grain Hearth Loaves, including Emmer
with Maple and Quinoa White Wheat
Crispbreads such as Spelt with Sunflower Seeds,
Crme Fraiche, and Comt; and Swedish-Style
Knackbrod
Sweets such as Chocolate Whole-Grain Croissants
and Fruit Tarts with Spelt or Kamut Dough
Tartine Book No. 3

Ancient Modern Classic Whole By Chad Robertson
The third in a series of classic, collectible cookbooks from Tartine Bakery & Cafe, one of
the great bakeries, Tartine Book No. 3 is a revolutionary, and altogether timely, exploration of baking with whole grains. The narrative of Chad Robertsons search for ancient
flavors in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine
favorites. Robertson shares his groundbreaking new methods of bread baking including
new techniques for whole-grain loaves, as well as porridge breads and loaves made with
sprouted grains. This book also revisits the iconic Tartine Bakery pastry recipes, reformulating them to include whole grains, nut milks, and alternative sweeteners. More than 100
photographs of the journey, the bread, the pastry and the people, all taken by Robertson, make this is a must-have reference for the modern baker.
Chad Robertson is co-owner of Tartine Bakery & Cafe and Bar Tartine in San Francisco, where he lives.
Tartine Book No. 3

$40.00 US
HC 978-1-4521-1430-9
8 x 10 in, 304 pp, more than
100 color photographs
Rights: W
Food/Baking
Pub Month: December
Also available:
Marketing and Publicity Plan:
Tartine Bread
National print and online

publicity
$40.00 HC
978-0-8118-7041-2
Tartine
$35.00 HC
978-0-8118-5150-3
National print and online

advertising
Author publicity
Online and social media
marketing campaign
Video trailer
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Chocolate Chip Cookies
Southern Casseroles
Dozens of Recipes for Reinterpreted Favorites

By Carey Jones and Robyn Lenzi Photographs by Antonis Achilleos
Comforting Pot-Lucky Dishes

By Denise Gee Photographs by Robert M. Peacock
The deliciously adaptable chocolate chip cookie stars in this

charming book of more than 40 recipes. These formulas
yield the perfect cookie for every taste, every time, whether
the bakers druthers are crispy or soft, vegan or gluten-free,
or salty or nutty cookies. A baker can never have too many
good recipes for a perennial favorite, and Chocolate Chip
Cookies riffs on the classics with contemporary flavor profiles
such as coconut-sesame and olive oil.
This tantalizing cookbook brings the irresistible charm

and comfort of Southern culture to the dinner table by way
of mouthwatering casserole dishes. Denise Gee presents
55 beloved classic and contemporary casserole recipes
bubbling with traditions that stretch from the Bayou to the
lower Appalachian Mountains. To complement the chapters covering basics, easy recipes, party recipes, and side
dishes, dozens of luscious photos showcase the delicious
attributes of a perfect casserole. Southern Casseroles
brings together the tried and true casseroles of the South
and the endearing stories behind them.
Carey Jones is a Denver-based food writer, personal chef, and

recipe developer. She authored the Top Chef Quickfire Challenge
Trivia Game and Foodie Flashcards.
Robyn Lenzi is a San Franciscobased pastry chef who developed
the dessert menus and all recipes for Locanda restaurant and
Smitten Ice Cream, and tested recipes for The Fearless Baker and
other baking cookbooks.
Chocolate Chip Cookies
Classic and new favorite

chocolate chip cookies
Malted Hazelnut Chocolate
Honey-Pistachio
Crunchy Cereal
Chai
Boozy Bourbon
Nibby Shortbread
Skillet Cookie
$19.95 US
HC 978-1-4521-1168-1
7 x 8 in, 128 pp,
28 color photographs,
42 b/w line illustrations
Rights: W
Food/Baking
Pub Month: October
[ P ] 8 0 0 7 5 9 019 0 /
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CHRONICLEBOOKS.COM
Denise Gee is the author of Porch Parties, Southern Cocktails,

and Sweet on Texas. She lives in Dallas, Texas.
Robert Peacock is a Dallas-based photographer.
Southern Casseroles
$24.95 US
PB 978-1-4521-1228-2
8 x 8 in, 176 pp,
Rights: W
Food
Pub Month: December
Also available:
Southern Cocktails
$14.95 HC
978-0-8118-5243-2
Porch Parties
$16.95 HC
978-0-8118-6580-7
This is probably the best time in history to

be a beer lover, and Randy Mosher is just the
person to be our Pied Piper of good beer.
[He] is a walking encyclopedia of beer and
brewing, and his palate and taste are impeccable. [This] might just be the only brewing
book most homebrewers will ever need.
Jim Koch, chairman and co-founder of the
Boston Beer Company, from the Introduction
Mastering Homebrew
The Complete Guide to Brewing Delicious Beer By Randy Mosher
From globally heralded beer-brewing authority Randy Mosher comes the ultimate
guide to the craft for beginners and advanced brewers alike. Featuring plain-speaking,
fun-to-read instructions, more than 150 colorful graphics and illustrations of process
and technique, and 100 recipes for classic and popular brews, this handbook covers
everything any brewer could ever want to understand, from choosing ingredients and
equipment to mashing, bottling, tasting, and serving. With much-lauded expertise and
charisma, Mosher simplifies the complexities and invigorates the cultish beer-making
tradition, inspiring and teaching todays burgeoning new league of home brewers.
Randy Mosher is a world-renowned beer expert and an award-winning brewer. He is on the board of directors of the American
Homebrewers Association and the Chicago Beer Society, and is a frequent contributor to national beer publications. His
previous books are Radical Brewing and The Brewers Companion. Mosher lives, brews, and writes in Chicago.
Mastering Homebrew
$29.95 US
PB 978-1-4521-0551-2
7 x 9 in, 396 pp, 150 color
images throughout
Rights: W
Beer/Brewing
Pub Month: December
Marketing and
Publicity Plan:
Featured content:
National print and

online publicity
Brewing with both halves of your brain
The anatomy of a beer
Hops! (The spice of beer.)
Author publicity
Understanding beer styles
The Amazing Shape-Shifting Beer

Recipe . . . and 99 more recipes for
favorite brews

marketing campaign
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CHRONICLEBOOKS.COM
Regional Spanish
specialties :
Chilled Melon Soup
with Crispy Jamn
Monkfish Steaks
with Saffron
Shellfish Paella
Artichoke Egg Tortillas
Galician Almond Tart
Spain
Recipes and Traditions from the Verdant Hills of the Basque Country to the Coastal Waters of Andaluca
By Jeff Koehler Photographs by Jeff Koehler and Kevin J. Miyazaki
From the undulating, red-earthed hills of Andaluca to the vast oak forests of Extremadura, the geographic landscape of Spain is as spectacular and as varied as its food. For
example, each of its 50 provinces has passed a different version of cocido, or traditional
soup, down through generations. In Spain, correspondent-turned-resident Jeff Koehler
gathers the countrys many culinary traditions and distills them to their essence: homemade flavors prepared simply, and meant to be shared. With a thorough glossary of
techniques and 180 recipes for every meal of the day, and evocative photos of the food,
markets, orchards, fields, and waters from which it comes, this remarkable volume
provides novices and veterans of the cocina with a deeper understanding of Spanish
cuisine and culture.
Jeff Koehler is a culinary journalist and photographer who makes his home in Barcelona, Spain.
Kevin J. Miyazaki is an American photographer specializing in food and travel. He lives in Milwaukee, Wisconsin.
Spain
Also available:
$40.00 US
HC 978-0-8118-7501-1
8 x 10 in, 352 pp, 125 color
photographs, 1 map
Rights: W
Food /International
Pub Month: November
Morocco
[ P ] 8 0 0 7 5 9 019 0 /
[ F ] 8 0 0 2 8 6 9 471
$29.95 HC
978-0-8118-7738-1
La Paella
$18.95 HC
978-0-8118-5251-7
CHRONICLEBOOKS.COM
In a Homer Simpson kind of way Ive spent a lot

of time dreaming about pork chops and how to
use them in all of my favorite dishes. Now I get
to share them with you and the results are going
to make a lot of pork chop fans very happy.
Ray Lampe
Pork Chop
Cooking Slow
60 Recipes for Living High on the Hog By Ray Dr. BBQ Lampe
Recipes for Slowing Down and Cooking More

By Andrew Schloss Photographs by Alan Benson
Pork chops are in! And no one knows more about them than
Ray Lampe. They are lean, easy to cook, and the perfect
protein choice for everyday meals. These 60 mouthwatering
recipes celebrate this beloved cut in all its glory, capturing
the splendor and range of chops with all their porky goodness in new and inspiring dishes, from Balsamic and
Vanilla-Glazed Pork Chops to Spicy Pork Chop Lettuce
Wraps. With as many recipe choices as there are cooking
stylesbatter and fry, marinate and grill, simmer and
braisethis cookbook is a vital addition to any kitchen
where meats whats for dinner.
Ray Dr. BBQ Lampe has been barbecuing professionally for over
20 years. He is the author of several cookbooks, including Ribs,
Chops, Steaks, and Wings and Slow Fire. He lives in Florida.
This tantalizing book celebrates the art of cooking slowly with

time-honored methods that yield tender, delicious meals
with little hands-on cooking time. More than 80 recipes cover
everything from slow-simmered soups and stews to hearty
braised meats and a lemon cheesecake that cures to a creamy
custard in a warm oven overnight. A chapter devoted to the
sous vide technique will tempt the technophiles, while the
slow-grilling section is a revelation for those who man the grill
every weekend. Brought to life with 36 enticing photographs
by award-winning photographer Alan Benson, this valuable
package sells the dream of cooking and living well and is a
must-have for dedicated home cooks.
Andrew Schloss is a cooking teacher, food writer, and author
of many cookbooks, including Art of the Slow Cooker and
Mastering the Grill. He lives in eastern Pennsylvania.
Pork Chop
Also available:
Cooking Slow
Also available:
$22.95 US
HC 978-1-4521-1367-8
8 x 8 in, 128 pp,
Rights: W
Food
Pub Month: January
Ribs, Chops, Steaks,

and Wings
$35.00 US
HC 978-1-4521-0469-0
7 x 10 in, 224 pp,
Rights: W
Food
Pub Month: October
Art of the Slow Cooker
$19.95 PB
978-0-8118-6826-6
Slow Fire
$22.95 HC
978-0-14521-0303-7
[ P ] 8 0 0 7 5 9 019 0 /
$24.95 PB
978-0-8118-5912-7
[ F ] 8 0 0 2 8 6 9 471
CHRONICLEBOOKS.COM
A Cooks Initiation into the Gorgeous World of Mushrooms

By Phillippe Emanuelli Photographs by Frdric Raevens
This beautiful guide to buying, storing, and cooking more than 20 varieties of wild
and cultivated mushrooms (and truffles!) also collects 125 mouthwatering recipes.
More than 100 color photographs capture the unique characteristics and, indeed,
the elegance, of each type of mushroom, providing tempting visuals for the 100
dishes featured in the book. An evocative object in itself, A Cooks Initiation into the
Gorgeous World of Mushrooms will be equally at home on a gourmets kitchen
countertop and a nature lovers coffee table.
Phillipe Emanuelli is an avid lover of mushrooms and co-founder of Caf des Spores in Brussels, where he lives.
Frdric Raevens is a food, architecture, and lifestyle photographer based in Belgium.
Candied Chanterelles
Delicious folded into a crepe, spooned
over ice cream, or topping warm Brie.
A Cooks Initiation into the
Gorgeous World of Mushrooms
$32.50 US
PB 978-1-4521-1445-3
8 by 11 in, 288 pp,
full-color images throughout
Rights: WE
Food
Pub Month: September
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CHRONICLEBOOKS.COM
Cook 1 lb cleaned chanterelles in

a simple syrup (1 part sugar to
1 part water) for about 10 minutes.
Keep simmering the mushrooms in
the syrup until they become translucent and nicely candied. Keep
for up to 2 weeks in the syrup.
Model Bakery is a part of everybody and

everything I love in the Napa Valley. Enjoy
this book and it will be a part of yours too.
Michael Chiarello, Chef/Owner of Bottega
and Chiarello Family Vineyards
The Model Bakery Cookbook

75 Favorite Recipes from the Beloved Napa Valley Bakery
By Karen Mitchell and Sarah Mitchell Hansen with Rick Rodgers Photographs by Frankie Frankeny
This definitive baking guide is the much-anticipated cookbook from the Model Bakery,
a mother-daughter run baking destination with a huge local following thats been
wowing the Wine Country for years. And this book of sensational artisan baked goods
makes clear why there are lines out the door! Featuring 75 recipes and 60 photos,
its as luscious to look at as their most-requested breads, classic desserts, and fresh
pastriesall arrayed hereare to eat. Pain au Levain, Sticky Buns, Peach Streusel Pie,
Ginger Molasses Cookies, and many more glorious recipes make this a mouthwatering
read and a reference gem for lovers of bread and pastry, cakes and cookies, and, of
course, the Model Bakery!
Karen Mitchell opened the Model Bakery in 1984 and lives
in Napa Valley, California. Sarah Mitchell Hansen expanded
the bakery to the Oxbow Public Market in 2008 and lives
in Napa Valley, California.
The Model Bakery Cookbook
$35.00 US
HC 978-1-4521-1383-8
8 x 10 in, 208 pp,
Rights: W
Food/ Baking
Pub Month: November
Marketing and
Publicity Plan:
National print and
online publicity
Rick Rodgers is the author of more than 35 cookbooks

and is based in New York City.
Frankie Frankeny is a photographer and film director
based in San Francisco, California.
Favorite Model
Bakery treats :
Morning Buns
Amber Ale Bread
Author publicity
Espresso Bundt Cake
Brandied Pumpkin Pie

marketing campaign
English Muffins
Video trailer
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CHRONICLEBOOKS.COM
Vegetable-filled
Italian recipes :
Crepe Cannelloni with
Mushroom and Zucchini
Penne Rigate with Blistered
Green Peppers
Zucchini Blossom, Tomato,
and Mozzarella Panino
Chocolate Zucchini Cake
The Glorious Vegetables of Italy

By Domenica Marchetti Photographs by Sang An
This book is a tribute to Italys many glorious vegetables, from the bright, orangefleshed pumpkins of autumn to the tender green fava beans of early spring. Organized
by course, this lavishly photographed cookbook lauds the latest dining trendthe
vegetables starring role at the center of the plate. Cooks of all skill levels will enjoy
more than 100 recipes mixing tradition and innovation, ranging from the basics (Fresh
Spinach Pasta Dough and Fresh Tomato Sauce) to the seasonal (Spring Risotto with
Green and White Asparagus) to savory (Grilled Lamb Spiedini on a Bed of Caponata)
and sweet (Pumpkin Gelato). This indispensable recipe collection will appeal to Italian
cuisine lovers looking to celebrate vegetables in any meal, every day.
Domenica Marchetti is a published food writer and author
of three other Italian cookbooks, including The Glorious
Pasta of Italy. She lives in Arlington, Virginia.
10
Sang An is a Korean-born photographer who specializes

in food, interior, and still life photography. He lives in
New York City.
The Glorious Vegetables of Italy
Also available:
$30.00 US
HC 978-1-4521-0886-5
7 x 10 in, 272 pp, full-color
photographs throughout
Rights: W
Food/International
The Glorious Pasta of Italy
[ P ] 8 0 0 7 5 9 019 0 /
[ F ] 8 0 0 2 8 6 9 471
$30.00 HC
978-0-8118-7259-1
CHRONICLEBOOKS.COM
Selected recipe sets:

Trout with Lemon-Horseradish Cream, PancettaKale, and Crispy Parsnip Rounds
New England Cod Chowder with Blue Corn Griddle
Cakes and Cherry TomatoParsley Salad
Scallop-Chorizo Spaghetti with Fennel Cracker
Bread Salad
Kimchi Oyster Dogs with Sambal Mayonnaise,
Green Beans with Bonito Flakes, and Crispy Yams
Aromatic Wok-Braised Snapper with Tatsoi and
Jasmine Rice
Fish
54 Seafood Feasts By Cree LeFavour Photographs by Antonis Achilleos
Fish celebrates the versatility, healthfulness, and ease of preparation of fish and shellfish
in more than 120 delicious recipes. Five chapters are organized by flavor profile, including American, Bistro, Latin, East and South Asian, and North African/Mediterranean. Each
recipe is grouped into a set matching a main course of fish or shellfish with a complementary grain, pasta, salad, or vegetable. Fish encompasses all of the best techniques
for cooking seafood perfectly, including grilling, roasting, salt-crusting, and wok-braising,
and all dishes feature sustainable seafood. These exciting recipes make the most of one
of the worlds healthiest proteins, demystifying it and suggesting a years worth of meals
for cooks of all skill levels.
Cree LeFavour is a cookbook author based in Frenchtown,
New Jersey, whose books include Poulet and The New Steak.
Fish
$27.50 US
HC 978-1-4521-0948-0
7 x 9 in, 228 pp,
Rights: W
Food/Seafood
Pub Month: October
Antonis Achilleos is a New Yorkbased photographer whose

work for Chronicle Books includes Chocolate Chip Cookies,
Whoopie Pies, and Milk & Cookies.
Also available:
Poulet
$27.50 HC
978-0-8118-7969-9
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[ F ] 8 0 0 2 8 6 9 471
CHRONICLEBOOKS.COM
11
This is not your granddaddys whiskey book.

It is a book for a new generation of whiskey
drinkers. I dont mean eighteen-year-olds
who are raiding their parents liquor cabinet
or frat boys who are celebrating their twentyfirst birthday. I mean anyone who has fallen
in love with the food revolution and liquefied
it. This is for folks who are looking to drink
better whiskey and attempt to understand it.
from Drink More Whiskey
Drink More Whiskey

Everything You Need to Know About Your New Favorite Drink! By Daniel Yaffe
This smart guide to whiskey introduces a new generation of would-be connoisseurs to

the hottest new-again spirit. And with upstart distillers reviving varieties like white dog
(moonshine to prohibition-era folks), now is the best time to start learning about it. Drink
More Whiskey is the reference for those want to discover the provenance, styles, differences in quality, and ideal uses of whiskey in a fresh, fun-to-read format. In addition,
more than 20 recipes are sprinkled throughout, from classics like the Old Fashioned to
thoroughly modern tipples like the Manchester (made from single malt Scotch whisky
and fresh herbs), so readers can take their learning from book to glass.
Daniel Yaffe founded Drink Me magazine (for both San Francisco and New York City). He lives in San Francisco, California.
12
Drink More Whiskey
Also available:
$19.95 US
HC 978-1-4521-0974-9
6 x 8 in, 176 pp, 2-color
images throughout
Rights: W
Cocktails
Pub Month: October
Lets Bring Back:

The Cocktail Edition
[ P ] 8 0 0 7 5 9 019 0 /
[ F ] 8 0 0 2 8 6 9 471
$18.95 HC
978-1-4521-0826-1
CHRONICLEBOOKS.COM
A gateway guide for those new to the world of wine
Features :
Eat this, drink thatpairing suggestions
A list of necessary equipmentand a list of what
you dont need
A winemaking 101 overview, from crush to aging
A glossary of wines and terms, from aglianico
to vintage
A buying guide, including inexpensive bottles and
great wine gifts
How tos: how to taste, how to throw a wine party,
how to start a tasting group
Hello, Wine
Your Guidebook to the Most Essential Things You Need to Know about Wine By Melanie Wagner
This breezy-to-read but super-informative guidebook is a stylish primer for any newcomer to the endlessly fascinating world of wine. Master Sommelier Melanie Wagners
down-to-earth tone and comprehensive knowledge make learning about wine fun and
approachable. Twelve chapters explore every aspect of winefrom how it is made to
how to drink itand provide helpful descriptions of grape varietals and recommendations that can be taken to the wine store. Featured alongside these many encouraging
lessons and suggestions are 60 whimsical and informative color illustrations. With insights
ranging from what makes a wine exceptional, palate-building, and enjoying wine with
others, this is the perfect self-purchase or gift for anyone who wants a great wine resource.
Melanie Wagner is a Certified Master Sommelier, teacher, and wine consultant living in Chicago, Illinois.
Hello, Wine
$24.95 US
PB 978-1-4521-1102-5
6 x 8 in, 228 pp,
60 watercolor illustrations
Rights: W
Wine
Pub Month: November
[ P ] 8 0 0 7 5 9 019 0 /
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CHRONICLEBOOKS.COM
13
Some great kids lunches and snacks !

Chickpea Panini
Kid-Pleaser Chicken Caesar
Sweetie Pie Quesadilla
My Thai Peanut Dip with Garden-Fresh Faves
Petite Pumpkin Gingerbread Cupcakes
Best Lunch Box Ever

Ideas and Recipes for School Lunches Kids Will Love By Katie Sullivan Morford
Best Lunch Box Ever is full of recipes, ideas, and strategies for packing creative and
healthful lunches for kids, solving what is for many parents the most taxing of daily
chores. Kids will love the scrumptiousness, while busy moms and dads will appreciate
the quick and simple solutions for wholesome, balanced meals developed by Katie
Sullivan Morford, a registered dietician and mother of three. The 65 recipes are easy,
delicious, andbest of allpacked with nutrients for well-rounded lunches and snacks,
including Deconstructed Caprese Skewers, Easy Cheesy Thermos Beans, Pesto Pita
Pizza, Cinnamon Wonton Crisps, Parmesan Kale Chips, Crispy Applewiches, and more.
Katie Sullivan Morford is a registered dietician, a freelance food and nutrition writer, and founder of the Moms Kitchen
Handbook blog. She lives in San Francisco, California.
Best Lunch Box Ever

$24.95 US
HC 978-1-4521-0829-2
6 x 8 in, 156 pp,
Rights: W
Food
Pub Month: August
14
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Foodie Top 100 Restaurants Worldwide
Good Food, Great Business
Selected by the Worlds Top Critics and Glam Medias

Foodie Editors By Glam Media
How to Take Your Artisan Food Idea from Concept to Marketplace

By Susie Wyshak
Glam Media presents 100 of the worlds best restaurants,

selected by top food critics and foodie editorsincluding
Samir Arora, the CEO of Glam Media; former New York
Times food critic Patricia Wells; New York Magazines Gael
Greene; and Japans first food critic, Masuhiro Yamamoto.
Presenting the most reservation-worthy cuisine from four
continents, Foodie Top 100 Restaurants Worldwide is for
foodies who dont want anonymously compiled directories
or crowd-sourced reviews. Detailed accounts of the most
innovative menus, ambiance, and service, are accompanied
by critics tips, color photographs, and bonus lists of the top
100 restaurants in the USA, France, Europe, and Asia.
For those ready to follow their foodie dreams (or at least start
thinking about it) Good Food, Great Business is the place
to get organized and decide whether creating a specialty
food business is really possible. Whether the goal is selling a
single product online or developing a line of gourmet foods
to be sold in grocery chains, this working handbook helps
readers become food entrepreneursfrom concept to
production to sales to marketing. Using real life examples
from more than 75 individuals and businesses that have
already joined the ranks of successful enterprises, the
book walks readers through the good, the bad, and the
ugly of starting a food business.
Glam Media is the number-one digital media company for lifestyle

content in the world, reaching 500 million users monthly. Foodie is
Glams online channel for all things food.
Susie Wyshak is a former food artisan relations manager at

Foodzie.com (now Joyus.com) and writes about the trends and trials
of the artisan food business. She lives in San Francisco, California.
Foodie Top 100 Restaurants Worldwide
Good Food, Great Business
$19.95 US
PB 978-1-4521-2791-0
42/5 x 7 in, 272 pp,
more than 100 full-color
photographs
Rights: US, UK, EU
Food & Drink
$18.95 US
PB 978-1-4521-0708-0
6 x 8 in, 224 pp, 2-color images
Rights: W
Food/Business
Pub Month: January
ISBN: 978-1452127910
[ P ] 8 0 0 7 5 9 019 0 /
[ F ] 8 0 0 2 8 6 9 471
CHRONICLEBOOKS.COM
15
. Shes the original. Shes the best.

More than
1 million
of Bakerella's
Cake Pops
titles sold!
Cake Pops: Frosty Friends

Cake Pops: Jack-O-Lanterns
By Bakerella
Bakerella continues to wow us with her simple and adorable cake pop designs. These
sweet one-project kits are here to celebrate Halloween and the winter holidays with
all the cake pop sticks, bags, ribbons, and gift tags to make 24 cake pops. Making cake
pops has never been this easy or this fun!
Bakerella is Angie Dudley, the very popular
blogger who chronicles her adventures in baking. She is the author of Cake Pops Holidays
and Cake Pops: Tips, Tricks, and Recipes for
More Than 40 Irresistible Mini Treats, both from
Recently released:
Cake Pops: Spring Chicks
$10.95 BOX
978-1-4521-1118-6
Cake Pops: Cupcakes

$10.95 BOX
978-1-4521-1119-3
Chronicle Books. She lives in Georgia.
Cake Pops: Frosty Friends
Cake Pops: Jack-O-Lanterns
$10.95 US
BOX 978-1-4521-1120-9
$10.95 US
BOX 978-1-4521-1121-6
Box with hinged lid: 3 x 6 in, wafer sealed; tri-fold

2-sided instruction card, 24 cake pop sticks, 24 cello
bags, 24 gift tags, 24 in (61 cm) ribbon, photographs
Rights: W
Baking
Pub Month: October
16
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CHRONICLEBOOKS.COM
Also available:
Cake Pops by Bakerella
Cake Pops Kit
$19.95 HC
978-0-8118-7637-7
$19.95 BOX
978-1-4521-0292-4
Recipes include :
Whole-Wheat Semolina
Pancakes and Peaches
Kabocha Squash Soup with
Spiced Fennel Butter
Raw Kale and Strawberry Salad
Tartine for Four Seasons
Angel Hair with Lentils and
Oyster Mushrooms
Artichoke Enchiladas
Strawberry Rye Squares
Feast
Generous Vegetarian Meals for Any Eater and Every Appetite By Sarah Copeland Photographs by Yunhee Kim
Vegetables never tasted better than in these richly flavored, satisfying vegetarian meals
from Sarah Copeland, whose Newlywed Cookbook has become a trusted resource in
the kitchens of thousands of new cooks. In her latest cookbook, Copeland showcases a
global range of flavors, from the peppery cuisine of her Hungarian, vegetarian husband
to the bibimbap she fell in love with in New Yorks Koreatown. More than 140 recipes
cater to cooks of all skill levels and meal occasions of every variety, while more than 60
gorgeous photographs from celebrated photographer Yunhee Kim demonstrate the
delectable beauty of these vegetable feasts. Feast is the book that satisfies everyone who
wants to expand their repertoire to include more vegetables and grains as well as those
transitioning to a vegetarian diet.
Sarah Copeland is food director for Real Simple magazine,
a former recipe developer for Food Network, a widely
published food writer, and author of The Newlywed Cookbook. She lives in New York City.
Yunhee Kim is a food and lifestyle photographer whose

work has appeared in books, magazines, and the New
York Times Magazine. She lives in New York City.
Feast
Also available:
$35.00 US
HC 978-1-4521-0973-2
7 x 10 in, 288 pp,
60 color images
Rights: W
Food/Vegetarian
Pub Month: December
50 Best Plants
on the Planet
$29.95 PB
978-1-4521-0283-2
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CHRONICLEBOOKS.COM
17
Includes
48 place
mats
The World of Eric Carle

Animal Place Mats
GAMAGO Yeti & Friends Place Mat
Kids will feed their imaginations with these doodle

place mats based on the popular artwork from
Eric Carles storybook animals! Picky eaters and
restless restaurant-goers can imagine and create
at mealtime with Brown Bear, Busy Spider,
Mixed-Up Chameleon, and more. This engaging
place mat format will entertain whether at home
or dining out!
Time at the table is time to be creative with these

GAMAGO place mats! Characters from the exciting world of GAMAGO adorn the 48 place mats,
each staged in intriguing, laughable, and quirky
situations. Kidsand kids at heartwill love filling in the place mats and adding to the scenario
with doodles and characters of their own!
48 Tear-Off Doodle Place Mats for Table-Time, Play-Time Fun!
The World of Eric Carle promotes the joys of playful learning that
generations have experienced through Eric Carles timeless stories
and vibrant artwork. Eric Carles books have inspired children for
more than 40 years. With over 118 million books sold worldwide
and counting, a copy of his iconic The Very Hungry Caterpillar is
purchased every thirty seconds.
The World of Eric Carle

Animal Place Mats
$12.99 US
PB 978-1-4521-1543-6
12 x 10 in, 48 pages, full-color images
throughout, Rights: US, Canada, UK
Ages 3 and Up
Pub Month: October
18
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2013 Eric Carle LLC. ERIC CARLE, THE

VERY HUNGRY CATERPILLAR, THE WORLD
OF ERIC CARLE logo, the Caterpillar logo
and related designs, logos, and names are
trademarks and/or registered trademarks of
Eric Carle LLC. All rights reserved. The Very
Hungry Caterpillar is published by Penguin
Group (USA). To learn more about Eric Carle
books and merchandise visit visit www.
facebook.com/theworldofEricCarle and
The Eric Carle Museum of Picture Book Art
at www.carlemuseum.org.
CHRONICLEBOOKS.COM
GAMAGO is a design company based in San Francisco, California,

guided by founders Greg Long and Chris Edmundson. The companys
popular products include the Flipper Guitar Spatula, the Buddha
Butter Dish, the SwitchPop, Fingerstache Tattoos, the Karate Chopper, and the HipHopsicles.
GAMAGO Yeti & Friends

Place Mats
$12.99 US
PAD 978-1-4521-1159-9
12 x 10 in, 48 sheets, two-color
illustrations throughout, Rights: W
Ages 3 and up
& 2013 GAMAGO
Recipes include :
Pork Pies
Mushroom and
Spinach Quiche
Tarte Normande
Chocolate clairs
Pastry
A Master Class for Everyone, in 150 Photos and 50 recipes
By Richard Bertinet
Whether attempting the elusive perfect tart crust or the ever-vexing handmade puff pastry,
making from-scratch pastry is the bakers pinnacle of achievementand arguably the
most challenging of all skills. In Pastry, renowned British baker Richard Bertinet demystifies the art of handmade pastry for aspiring bakers of all abilities. Using crystal-clear
instructions, step-by-step photography, and fail-proof weight measurements for ingredients,
Bertinet teaches readers how to make the four different types of pastrysavory, sweet,
puff, and chouxand shares 50 rustic, mouthwatering recipes.
Richard Bertinet is a James Beard Awardwinning author and the owner of the Bertinet Kitchen cookery school in Bath,
England, which draws attendees from all over the world. He lives in England.
Pastry
$30.00 US
HC 978-1-4521-1549-8
7 x 9 in, 224 pp,
throughout
Rights: XUKCE
Food/Baking
[ P ] 8 0 0 7 5 9 019 0 /
[ F ] 8 0 0 2 8 6 9 471
CHRONICLEBOOKS.COM
19
all
new
1 Chef
OliviaTM
Cookbook and Cookie Cutters Kit

By Lara Starr Photography by
Matthew Carden
Join Chef Olivia and her friends
in the kitchen as they dream up
big recipes for breakfast, lunch,
dinner, and of course dessert!
Three Olivia-themed cookie
cutters complement a full-color
cookbook featuring 25 sweet and
savory recipes.
$22.99 US 978-1-4521-1178-0
box, 11 x 8 x 1 in, 72 pp,

full-color images, Rights: US &
Canada, Ages: 3 and up
PUB MONTH: october
New format!
2 Little
Pretty Baking Kit
Petite Cakes to Make and Give

By Jennifer Carden
Photographs by Matthew
Carden
Bakers will love this adorable
mini-treat baking-and-decorating
kit that includes 10 recipes,
12 paper mini-baking pans in
three gorgeous designs, colorful ribbon, 2 sheets of die-cut
gift labels in various sizes and
shapes, and 12 clear treat bags.
$19.95 US 978-1-4521-1289-3
box with lid, 6 x 5 x 3 in,

24-page booklet, 12 paper cake
pans, 12 clear treat bags, ribbon, 2 sticker sheets, Rights: W
PUB MONTH: december
3 Snoopy
and Friends
Cupcake Kit
Decorate Your Cupcakes
with Your Favorite Peanuts
Characters
This handy kit is packed with
hundreds of cupcake liners and
colorful flag toppers decorated
with Snoopy, Charlie Brown,
Lucy, and the rest of the Peanuts
gang. With a recipe card including basic cupcake and frosting
recipes, this kit makes baking
fun for any Peanuts fan!
$19.95 US 978-1-4521-2423-0
box with acetate window, 3 x 5

x 8 in, 6-page tri-fold card, 200
cupcake liners, 36 flag toppers,
Rights: NAM, UKC, Japan
PUB MONTH: october
20
[ P] 800.7 5 9 .0190 / [F ] 8 0 0 . 2 8 6 . 9 4 7 1 / C H R O N I C LE B O O K S . C O M
all
new
1 Beer
Nerd
A Beer-Tasting Trivia Game

By Tamara Murphy
Players roll the die and move around
the game board as they test their
knowledge of beer. If they land on a
blind taste test, they take a sip and
try to identify the brew. The first
person to correctly identify the final
taste test wins the game. But win
or lose, everyone will want to play
againand pour another round.
$35.00 US 978-1-4521-0887-2
box, 10 x 10 in, game board,

notepad, trivia cards, game pieces,
1 die, Rights: W
PUB MONTH: september
2 Menu
Mash-Up
The Food Game with all the

Ingredients for Fun!
Text by Karen Hudes
Play a round of Menu Mash-Up and
get ready for a hilarious game night
everyone will remember. Cooks use
ingredient and prep cards to create
a menu that fills the diners order.
The diner chooses the menu that
best fulfills the orderthen that
menus cook collects the dish card.
Whichever cook wins the most dish
cards wins the game. For anyone
age 12 and up, Menu Mash-Up
is the ultimate game for the food
obsessed.
$22.95 US 978-1-4521-1166-7
box with lid, 6 x 3 x 2 in, 175

ingredient cards, 70 prep cards,
55 dish cards, 20 linking cards,
6 menu holders, 1 die, 1 rules card,
Rights: W, Ages: 12 and up
PUB MONTH: september
3 Cooks
One Line a Day
A Five-Year Culinary Memory Book

This memory-keeper lets food lovers
track their kitchen movements
every day for five years. Cooks
can log favorite meals, desserts,
guests hosted, big successes, new
experiments, and even mishaps
day by day. Durable and elegantly
designed, this diary is the go-to
record of cooking life.
New format!
$16.95 US 978-1-4521-1897-0
hardcover, 3 x 6 in, 372 pp,

Rights: W
PUB MONTH: october
4 Kosher
Kards
12 Notecards and Envelopes

Nostalgic noshers can spread good
schmear with these notecards
shaped like everyones favorite
Jewish foods. Kosher to adorn
Hanukkah gifts, wish someone
mazel tov, or just to say shalom.
$12.95 US 978-1-4521-1420-0
package: 12 x 8 in; 12 die-cut notecards (6 designs repeating twice):

5 x 7 in; 12 envelopes, sticker
sheet, shrink-wrapped, Rights: W
PUB MONTH: october
[ P ] 8 0 0 . 7 5 9 . 0 1 9 0 / [ F ] 8 0 0 . 2 8 6 . 9 4 7 1 / C H R O N I CLEBOOKS.COM
21
INDEX
Bakerella, 16
Beer Nerd, 21
Bertinet, Richard, 19
Best Lunch Box Ever, 14
Hansen, Sarah Mitchell, 9

Hello, Wine, 13
J
Jones, Carey, 4
C
Cake Pops: Frosty Friends,
16
Cake Pops: Jack-OLanterns, 16
Carden, Jennifer, 20
Chef Olivia Cookbook and
Cookie Cutter Kit, 20
Chocolate Chip Cookies, 4
Conley, Sue, 2
Cooking Slow, 7
Cooks Initiation into the
Gorgeous World of
Mushrooms, 8
Cooks One Line a Day, 21
Copeland, Sarah, 17
Cowgirl Creamery Cooks, 2
K
Koehler, Jeff, 6
Kosher Kards, 21
Yaffe, Daniel, 12
Emanuelli, Phillippe, 8
Pastry, 19
Pork Chop, 7
Feast, 17
Fish, 11
Foodie Top 100 Restaurants
Worldwide, 15
Lampe, Ray Dr. BBQ, 7

LeFavour, Cree, 11
Lenzi, Robyn, 4
Little Pretty Baking Kit, 20
Drink More Whiskey, 12

Dudley, Angie, 16
Wagner, Melanie, 13
World of Eric Carle Animal
Place Mats, 18
Wyshak, Susie, 15
Marchetti, Domenica, 10
Mastering Homebrew, 5
Menu Mash-Up, 21
Mitchell, Karen, 9
Model Bakery Cookbook, 9
Morford, Katie Sullivan, 14
Mosher, Randy, 5
Murphy, Tamara, 21
Tartine Book No. 3, 3
R
Robertson, Chad, 3
Rodgers, Rick, 9
G
GAMAGO Yeti & Friends
Place Mats, 18
Gee, Denise, 4
Glam Media, 15
Glorious Vegetables of Italy,
10
Good Food, Great Business,
15
Schloss, Andrew, 7
Smith, Peggy,2
Snoopy and Friends
Cupcake Kit, 20
Southern Casseroles, 4
Spain, 6
Starr, Lara, 20
Chronicle Books
Environmental Policy
Chronicle Books is committed to environmental
sustainability by supporting the protection of the earths
natural resources. We implement policies that support the
global preservation of endangered forests, use recycled
materials, and work to minimize excess throughout our
supply chain. We are also dedicated to protecting the
environment through responsible business practices.
From sourcing certified paper for our products to
implementing greater efficiency in our inventory
management, we actively seek out new opportunities to
improve all aspects of our workflow.
22
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Spring 2013 Food & Drink Catalog
True Blood
True Blood Drinks & Bites
Eats, Drinks, and Bites from Bon Temps

By Gianna Sobol and Alan Ball With Karen Sommer Shalett
Recipes by Marcelle Beinvenu Food photographs by Alex Farnum
By Gianna Sobol, Alan Ball, and Benjamin Hayes

Recipes by Dawn Yanagihara Recipe photography by Alex Farnum
True Blood, HBOs blockbuster paranormal drama,

enthralls a diverse audience of 13 million viewers
(and counting). Menus at the now-famous Fangtasia
and Merlottes 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. Its
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 HBOs hit series True Blood.
She lives in Los Angeles.
Alan Ball is the creator, writer, and producer of the HBO original series
True Blood and Six Feet Under. He lives in Los Angeles.
Karen Sommer Shalett is the editor-in-chief of DC magazine, and a former
staff writer for New Orleans Times-Picayune.
Marcelle Bienvenu is co-author of the bestselling New Orleans heritage
cookbook, Cookin Up a Storm.
For the ravenous fanbase of HBOs 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 noveltyincluding
quotes and commentary from the characters
themselves, plus original unpublished photography
from seasons 1 through 5True Blood Drinks and
Bites brings home a fun and tantalizing taste of
the onscreen action.
$18.95 hc 978-1-4521-1818-5
6 x 8 in, 128 pp, Rights: W
$29.95 hc 978-1-4521-1086-8
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM

2013 Home Box Office, Inc. All rights reserved. True Blood and related trademarks are the
property of Home Box Office, Inc.
$29.95 hc 978-1-4521-0969-5
Food, music, and New Orleans are all passions about

whichit seems to meall reasonable people of
substance should be vocal....This book gives voice to
the characters, real and imaginary, whose love and deep
attachments to a great but deeply wounded city should
be immediately understandable with one bite.
Anthony Bourdain
Treme
Stories and Recipes from the Heart of New Orleans By Lolis Eric Elie
With a Foreword by Anthony Bourdain and Preface by David Simon Food Photography by Ed Anderson
Inspired by David Simons 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
Citys rich foodways. From chef Janette Desautels own Crawfish Ravioli and LaDonna Batiste-Williamss
Smothered Turnip Soup to the citys finest Sazerac, New Orleans cuisine is a mlange 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 citys 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 worlds greatest cities.
Lolis Eric Elie is a New Orleans native, the story editor for the HBO series Treme, co-producer of the documentary Faubourg Treme.
Anthony Bourdain is an author, television host, and writer for Treme. He lives in New York City.
David Simon is an author, television producer, and the co-creator of the HBO series The Wire and Treme. He lives in Baltimore.
Ed Anderson is a photographer specializing in food and the people who make it. He lives in Petaluma, California.
2013 Home Box Office, Inc. All rights reserved.

Treme and related trademarks are the property
With essays on:

Cajun vs. Creole
Madame Begue and the Beginning of Brunch
Signature Sandwiches: Po-boys and
Poor Boys and Muffalettas
Oyster Farmers: Black, Croatian, and Vietnamese
New Orleans and the Invention of the Cocktail
of Home Box Office, Inc.
BAKING & DES SERT S
$35.00 hc 978-1-4521-1446-0
6 x 93/8 in, 576 pp, Rights: US, Japan, Latin America, Middle East
Dan is by far the most talented and

creative baker I know.
Yotam Ottolenghi
Short & Sweet

The Best of Home Baking
By Dan Lepard
This comprehensive compendium of baking (more than 280 recipes!) is from Dan Lepard, known for his
much-loved food column in the U.K.s Guardian newspaper. Featuring new techniques and traditions, Short &
Sweet showcases Dans 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. Dans popular baking column runs weekly in the U.K.s Guardian newspaper and he also writes for the BBC and Sainsburys Magazine.
BAKING & DES SERT S
$35.00 hc 978-1-4521-0614-4
Pop Tarts, anyone?

Clearly written and
beautifully photographed,
Flour is a bakers treat.
Dorie Greenspan
Flour was
one of NPR's
Best Books
of 2010!
Flour, too
Indispensible Recipes for the Cafs Most Loved Sweets & Savories
By Joanne Chang Photographs by Michael Harlan Turkell
The ideal companion to FlourJoanne Changs beloved first cookbookFlour, too includes the most-requested
savory fare to have made her four cafs Bostons 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, Flours famous cakes, tarts, and other sweet goodies. More than 50 glorious color photographs
by Michael Harlan Turkell take the viewer inside the warm, cozy cafs; 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 cooks bookshelf.
Joanne Chang is the owner of Flour Bakery + Caf, with locations in Boston and Cambridge, Massachusetts, and co-owner of Myers + Chang. She lives in
Boston, Massachusetts.
Michael Harlan Turkell is a Brooklyn-based food photographer.
Flour
Pickles
4 English cucumbers, cut crosswise

into rounds in/6 mm thick
1 cups/300 g granulated sugar
1 cups/360 ml Champagne vinegar
2 tbsp kosher salt
4 tsp pickling spice
1 tsp mustard seeds
1 tsp celery seeds
1 tsp fennel seeds
1 tsp ground turmeric
1 tsp freshly ground black pepper
tsp ground cloves
tsp chili powder
Put the cucumber rounds in a large container with a lid. In a

medium saucepan, combine the sugar and vinegar, bring to a
boil over high heat, and boil until the sugar dissolves. Remove
the pan from the heat, add the spices and stir to combine.
Pour the brine over the cucumbers and set aside at warm room
temperature for 2 to 3 hours, or until cool.
When the pickles have cooled to room temperature, cover and
refrigerate them. The pickles are ready to serve after they have
chilled for at least 8 hours. They may be stored in an airtight
container in the fridge for up to 3 weeks. Makes 1 qt /1.4 L.
BAKING & DES SERT S
$24.95 hc 978-1-4521-0126-2
Glorious cookies and cupcakes.

Sunset magazine
The Sugar Cube

50 Deliciously Twisted Treats from the Sweetest Little Food Cart on the Planet
By Kir Jensen with Danielle Centoni Photographs by Lisa Warninger
This covetable cookbook is a greatest-hits collection from Sugar Cube, a tiny pink food cart in Portland, Oregon,
that is thronged daily by hungry hordes craving voluptuous sweets intensified with a spike of booze, a lick of
sea salt, or a whoop of whipped cream. Sugar Cube founder and baker Kir Jensen left the fine-dining pastry
track to sell her handmade treats on the street. Recipes for 50 of Kirs 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 Mothers 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.
BAKING & DES SERT S
$19.95 pb 978-1-4521-0468-3
Ice cream
for adults!
Humphry Slocombe Ice Cream Book
By Jake Godby and Sean Vahey with Paolo Lucchesi Photographs by Frankie Frankeny
With more than 310,000 Twitter followers, a heaping helping of controversy, and a rich supply of attitude
and humor, Humphry Slocombe is not your average ice cream shop. Yet the ice cream is what matters, and
they make it in dozens of glorious, unique, and delightful flavors. This tasty book collects 50 recipes for these
idolized and iconoclastic flavors, as well as surprising sundae combinations and popular toppings such as
marshmallow and crumbled curry cookie. More than 50 color photographs, dozens of graphics and drawings,
and first-person essays and scenes from the shop present a delicious foray into this scoop of San Franciscos
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 Franciscobased food and lifestyle photographer.
BAKING & DES SERT S
$19.95 hc 978-0-8118-7637-7
New York
Times
bestseller!
More than 1 million

of Bakerella's Cake Pops
titles sold!
Cake Pops by Bakerella

Tips, Tricks, and Recipes for More Than 40 Irresistible Mini Treats
By Bakerella
Whats 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 stickfrom decorated balls to more
ambitious shapes such as baby chicks, ice cream cones, and even cupcakesthese 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 mixBakerella does!) and fun to re-create these amazing treats right at home with clear step-by-step
instructions and photos of more than 40 featured projects, as well as clever tips for presentation, decorating,
dipping, coloring and melting chocolate, and much more.
Angie Dudley is the creator of Bakerella.com, her very popular blog that chronicles her adventures in baking.
Also Available
CAKE POPS HOLIDAYS
By Bakerella
$14.95 hc 978-1-4521-1116-2
BAKING & DES SERT S
Cake Pops: Spring Chicks

Cake Pops: Cupcakes
By Bakerella
Cake pops have taken the world by storm thanks to the one and only Bakerella. And these adorable, one-project
kits for those in a hurry to have fun and impress provide the perfect way to join the party. Each petit package
includes sticks, bags, gift tags, ribbon, and step-by-step instructions for making 24 cake pops.
CAKE POPS: CUPCAKES
CAKE POPS: SPRING CHICKS
$10.95 BOX 978-1-4521-1119-3

Box with hinged lid: 3 x 6
in, wafer sealed; tri-fold 2-sided
instruction card, 24 cake pop sticks,
24 gift tags, 24 cello bags,
240-in ribbon, photographs
throughout Rights: W
$10.95 BOX 978-1-4521-1118-6

Box with hinged lid: 3 x 6
in, wafer sealed; tri-fold 2-sided
instruction card, 24 cake pop sticks,
24 gift tags, 24 cello bags,
240-in ribbon, photographs
throughout Rights: W
Also Available
CAKE POPS KIT
By Bakerella
$19.95 BOX 978-1-4521-0292-4
5 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
BAKING & DES SERT S
Miette
Slice & Bake Cookies
100 Recipes and Variations from the San Francisco Sweet Shop
By Meg Ray with Leslie Jonath Photographs by Frankie Frankeny
Fast Recipes from Your Refrigerator or Freezer

By Elinor Klivans Photographs by Yunhee Kim
Renowned for beautiful cakes and whimsical

confections, Miette Patisserie is among the most
beloved of San Franciscos culinary destinations.
Miettes 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, clairs and tarts for sale in
Miettes case, this book is irresistible!
For those short on time but long on cookie love,

Slice & Bake Cookies comes to the rescue! Elinor
Klivans, the baking expert behind Big Fat Cookies
and Cupcakes!, shares 50 recipes that are quick to
mix up, stash in the refrigerator or freezer, and have
at the ready to slice and bake whenever a sweet
craving strikes. From classics such as old-fashioned
oatmeal raisin cookies and Linzer hearts to modern
takes on savory cookies and crackers, the recipes
collected here fit the bill for any impromptu
get-together. With a rundown of ingredients and
baking equipmentplus tips on decorating, serving,
storing, and even shippingfreshly baked, warm
from- the-oven cookies will always be on hand.
Meg Ray is chef and owner of Miette Patisserie and Miette Confiserie.
She lives in Oakland, California.
Leslie Jonath is the author of several cookbooks, crafting books and
childrens 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
10
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 Yorkbased photographer specializing in food.
$18.95 pb 978-1-4521-0962-6
BAKING & DES SERT S
$24.95 hc 978-1-4521-0965-7
Hand-Crafted Candy Bars

From-Scratch, All-Natural, Gloriously Grown-Up Confections By Susie Norris and Susan Heeger Photographs by Joseph De Leo
The beloved candy bars of childhood have grown up, but there is no need to go to the French Laundry to get
your fix. Candy bar devotees Susie Norris and Susan Heeger show how to reinvent candy bars as they should
bethick 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 Angelesbased 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 Yorkbased food photographer.
11
BAKING & DES SERT S
Milk & Cookies
Tartine: The Boxed Set
89 Heirloom Recipes from New Yorks Milk & Cookies Bakery
By Elisabeth Pruiett and Chad Robertson

With Photographs by France Ruffenach and Eric Wolfinger
By Tina Casaceli Foreword by Jacques Torres Photographs by Antonis

Achilleos
From New York Citys popular cookie shop Milk &

Cookies comes 89 tried, true, and scrumptious recipes for cookies, bars, and brownies. In Milk & Cookies, pastry chef Tina Casaceli shares classic family
recipes, as well as favorites from her bakery. More
than 45 good-enough-to-eat photographs, can-do
baking formulas, and a friendly Greenwich Village
vibe make this cookbook too tantalizing to resist.
Tina Casaceli is the chef/owner of Milk & Cookies and a pastry
instructor at the French Culinary Institute. She lives in New York City.
Jacques Torres is an acclaimed pastry chef, author, television
personality, and chocolatier. He lives in New York City.
Antonis Achilleos is an award-winning food photographer living
in New York.
$24.95 hc 978-0-8118-7254-6
TimeOut New York Readers Choice

Best New Bakery 2006
12
Two of the most gorgeous, celebrated, and

bestselling baking books of the past five years,
from San Franciscos beloved Tartine Bakery, are
presented together for the first time. A richly
textured slipcase that captures the rustic elegance
of a bakers 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 Awardwinning photographer based
in San Francisco.
Eric Wolfinger is a San Franciscobased food and lifestyle
photographer.
$75.00 hc 978-1-4521-0702-8
2-volume slipcase; 8 x 10 x 2 in; Tartine 224 pp; Tartine Bread 304 pp;
color photographs throughout; burlap slipcase; 1-in checkered ribbon, Rights: W
BAKING & DES SERT S
$40.00 hc 978-0-8118-7041-2
Mr. Robertsons exceptional bread is notable

because its a slow-fermented yeast bread in very
French style that is a welcome change from the
ubiquitous sourdough. This is my favorite
bakery in the United States.
Mark Bittman, New York Times
Tartine Bread
By Chad Robertson Photographs by Eric Wolfinger
For the home or professional bread-maker, this is the book of the season. It comes from a man many consider
to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco,
a city that knows its bread. To Chad, bread is the foundation of a meal, the center of daily life, and each loaf tells
the story of the baker who shaped it. He developed his unique bread over two decades of apprenticeship with
the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers
will be astonished at how elemental it is. A hundred photographs from years of testing, teaching, and recipe
development provide step-by-step inspiration, while additional recipes provide inspiration for using up every
delicious morsel.
Chad Robertson trained at the Culinary Institute of America and, with his wife Elisabeth Prueitt, won the James Beard Outstanding Pastry Chef Award in 2008.
Eric Wolfinger is a photographer, surfer, and bread-making apprentice at Tartine Bakery. Like Chad, he lives in San Francisco.
Also Available
TARTINE
By Elisabeth Prueitt and Chad Robertson
Photographs by France Ruffenach
Foreword by Alice Waters
$35.00 hc 978-0-8118-5150-3
OVER 50,000 COPIES SOLD
13
BAKING & DES SERT S
14
Biscotti
BRITTLES, BARKS & BONBONS

Delicious Recipes for Quick and Easy Candy
Chocolate Cakes
50 Great Cakes for Every Occasion
By Charity Ferreira Photographs by Karen Steffans
By Elinor Klivans Photographs by Ann Stratton
$9.95 hc 978-0-8118-0095-2
$16.95 hc 978-0-8118-5535-8
$22.95 pb 978-0-8118-6872-3
BREAD BIBLE
300 Favorite Recipes
Fast Breads
50 Recipes for Easy, Delicious Bread
I Love Macarons
By Beth Hensperger
By Elinor Klivans Photographs by Susie Cushner
$14.95 pb 978-0-8118-6871-6
$19.95 pb 978-0-8118-4526-7
$19.95 pb 978-0-8118-6570-8
Painted Cookies
More Than 60 Designs and Decorating Ideas
for Adorable Cookies
Southern Pies
A Gracious Plenty of Pie Recipes, from Lemon Chess
to Chocolate Pecan
By Akiko Hoshino
By Nancie McDermott Photographs by Leigh Beisch
By Margaret M. Johnson
Photographs by Leigh Beisch and Margaret M. Johnson
$12.95 pb 978-1-4521-0122-4
$22.95 pb 978-0-8118-6992-8
$19.95 hc 978-0-8118-6214-1
8 x 5 in, 88 pp, Rights: WE
By Lou Seibert Pappas
By Hisako Ogita
Tea & Crumpets

Recipes and Rituals from Tearooms and Cafs
BAKING & DES SERT S
CUPCAKES!
The Cupcake Deck
By Elinor Klivans
By Elinor Klivans
$16.95 pb 978-0-8118-4545-8
$14.95 deck 978-0-8118-5794-9
4 x 5 x 1 in, 25 two-panel cards, Rights: W
Coffee Cakes
Simple, Sweet, and Savory
Gingerbread
60 Timeless Recipes for Cakes, Cookies, Desserts,
Ice Cream, and Candy

Photographs by Maren Caruso
$18.95 pb 978-0-8118-5507-5
By Jennifer Lindner McGlinn

Photographs by Beatrice Peltre
$19.95 hc 978-0-8118-6191-5
SKY HIGH
Irresistible Triple-Layer Cakes
Southern Cakes
Sweet and Irresistible Recipes for Everyday Celebrations
By Alisa Huntsman and Peter Wynne

Photographs by Tina Rupp
By Nancie McDermott
Photographs by Becky Luigart-Stayner
$35.00 hc 978-0-8118-5448-1
$19.95 pb 978-0-8118-5370-5
15
BAKING & DES SERT S
All Cakes Considered

A Years Worth of Weekly Recipes Tested, Tasted, and
Approved by the Staff of NPRs All Things Considered
BAKING FOR ALL OCCASIONS

A Treasury of Recipes for Everyday Celebrations
The Chocolate Deck

50 Luscious Indulgences
Crme Brle
By Melissa Gray Photographs by Annabelle Breakey
By Flo Braker Photographs by Scott Peterson

Foreword by Chuck Williams
By Lori Longbotham
Photographs by William Meppem
$24.95 hc 978-0-8118-6781-8
$35.00 hc 978-0-8118-4547-2
$14.95 deck 978-0-8118-4844-2
Farmers Market Desserts

Gorgeous Fruit Recipes from First Prize Peach
Pie to Chocolate Cherry Cupcakes
ICE CREAM TREATS

Easy Ways to Transform Your Favorite Ice Cream
into Spectacular Desserts
Luscious Chocolate Desserts
Luscious Lemon Desserts
By Lori Longbotham
Photographs by William Meppem
By Lori Longbotham
Photographs by Alison Miksch
By Jennie Schacht Photographs by Leo Gong
By Charity Ferreira Photographs by Leigh Beisch
$19.95 hc 978-0-8118-3516-9
$19.95 hc 978-0-8118-2893-2
$24.95 pb 978-0-8118-6672-9
$16.95 pb 978-0-8118-4102-3
Sees Famous Old Time Candies

A Sweet Story
Sticky, Chewy, Messy, Gooey

Desserts for the Serious Sweet Tooth
By Margaret Moos Pick
By Jill OConnor Photographs by Leigh Beisch
Sweet Miniatures
The Art of Making Bite-Size Desserts
Completely Revised and Expanded
$14.95 hc 978-0-8118-4867-1
$22.95 pb 978-0-8118-5566-2

$14.95 hc 978-0-8118-6682-8
4 x 5 x 1 in, 50 cards, Rights: W
TARTINE
By Elisabeth Prueitt and Chad Robertson
Photographs by France Ruffenach Foreword by Alice Waters
$35.00 hc 978-0-8118-5150-3
16
By Flo Braker Photographs by Michael Lamotte

$22.95 pb 978-0-8118-2446-0
BAKING & DES SERT S
We Love Madeleines
Sweet on Texas
By Miss Madeleine Photographs by Antonis Achilleos
Lovable Confections from the Lone Star State

By Denise Gee Photographs by Robert M. Peacock
The first crowd-sourced cookbook from Chronicle

Books, this celebration of the dainty French
delight proves that classic doesnt have to mean
conventional. Forty reverential recipesdeveloped
by madeleine lovers from Italy to Oregon and
curated by Miss Madeleine herselfbreak 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 Yorkbased photographer.
This tantalizing tome features a hearty helping of

must-eat recipes and must-meet dessert devotees,
garnished with their facinating stories. Learn about
local Texan bakeries, the youngest pastry chef in the
state, and the proper way to organize a Southern
cookie swap. Divided into four tasty Texas regions,
this cookbook features the big flavors of sweet treats
like Deep Chocolate Meringue Pie, Citrus-Kissed
Fig Ice Cream, Deep-Fried Coca-Cola, and Sweet
Pineapple Tamales. With more than 60 classic and
brand spankin new recipes for cakes, cookies,
puddings, cobblers, ice cream, pies, and pastries,
Sweet on Texas is a sugar-coated tour through the
culinary wonderland of the Lone Star State.
Denise Gee is the author of Southern Cocktails and Porch Parties. She
lives in Dallas, Texas.
Robert M. Peacock is a Dallas-based photographer.
$24.95 hc 978-1-4521-0248-1
$17.95 hc 978-1-4521-0290-0
17
BAKING & DES SERT S
Whoopie Pies
Perfect Pops
Dozens of Mix em, Match em, Eat em Up Recipes!

By Sarah Billingsley and Amy Treadwell
50 One-of-a-Kind Popsicles That Will Rock Your World

By Charity Ferreira
Is it a cake? Is it a cookie? With such deliciously

soft and sweet cream-filled snacks, does it matter?
The Internet is abuzz with recipes and stories of
whoopie pie folklore, while customers everywhere
are descending on bakeries in droves demanding
these delectable treats. This adorable volumethe
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 bakers bookshelf.
Pops are summers freshest frozen treats, and

theyre showing up in all the best places, from
farmers markets to fine dining restaurants. The
perfect way to make the most of ripe fruit is by
suspending it in sweet ice, but Perfect Pops takes
popsicles beyond fruit and juice. With 50 recipes for
popsicles in creative, of-the-moment flavors, this
book includes creamy pops, fancy pops reminiscent
of nostalgic American desserts such as chocolate
pudding, and alcohol-spiked pops for adults.
Techniques for making striped, swirled, layered and
creamy-centered pops dipped in chocolate make
this book a charming resource for mothers and
crafters looking for easy kitchen projects with
delicious results!
Sarah Billingsley is a western Pennsylvanian who didnt 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
18
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 & DES SERT S
Top Pot Hand-Forged Doughnuts
Cake Simple
Secrets and Recipes for the Home Baker
Recipes for Bundt-Style Cakes from Classic Dark Chocolate

to Luscious Lemon Basil
By Christie Matheson Photographs by Alex Farnum
By Mark and Michael Klebeck with Jess Thompson Photographs by Scott Pitts
Among enthusiasts, Seattles 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 recipesfrom 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 dont need a deep fryer).
And the selections of toppings and glazes,
from chocolate to lavender? Thats 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 Seattlebased photographer.
Bundt-style cakes appeal to everyonebusy 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 Franciscobased photographer.
$19.95 hc 978-0-8118-7936-1
$16.95 hc 978-1-4521-0212-2
19
BAKING & DES SERT S
Blackbird Bakery Gluten-Free
Sweet & Easy Vegan
75 Recipes for Irresistible Gluten-Free Desserts and Pastries
Treats Made with Whole Grains and Natural Sweeteners

By Robin Asbell Photographs by Joseph De Leo
By Karen Morgan Photographs by Knoxy
Celebrities such as Courteney Cox and Laura Dern

love Blackbird Bakery for its famously scrumptious
gluten-free desserts. Now these same sweets can
be yours too, thanks to this beautiful cookbook that
collects 75 delicious recipes for classic desserts and
gorgeous French pastries, all made without gluten.
Celiac disease is on the rise (more than 3 million
Americans and an equal number of Europeans have
been diagnosed), and millions more seek gluten-free
products to supplement a healthy lifestyle. With this
cookbook, gluten-conscious gluttons can dish up all
sorts of delectable dessertsanytime 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
20
Here is the delicious answer to every vegans most

important question: Whats 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 Yorkbased photographer specializing
in food.
$35.00 hc 978-1-4521-0301-3
BAKING & DES SERT S
$35.00 hc 978-0-8118-6944-7
At Flour Bakery + Caf, Joanne Chang creates

some of the finest cakes and pastries in Boston.
New York Times
This patisseries baked goods are nirvana on a plate!

Newsweek
Flour
Spectacular Recipes from Bostons Flour Bakery + Cafe
By Joanne Chang with Christie Matheson Photographs by Keller + Keller
Every day, 1,500 Bostonians cant 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 Bakeryowner Joanne Changs 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 Networks Throwdown. Featuring more than 100 recipesincluding Flour
favorites such as the Milky Way Tart and Dried Fruit Focacciaplus a bakers dozen of tips, this mouthwatering
collection is a classic baking book, no matter where you live.
Joanne Chang is the chef-owner of Flour Bakery in Boston. She has a degree in applied mathematics and economics from Harvard University
and was a pastry chef at Payard Patisserie and Mistral. She lives in Boston.
Christie Matheson is the author or co-author of several books, including Salty Sweets. She lives in Boston and San Francisco.
Keller + Keller are Boston-based food and lifestyle photographers.
Also Available
FLOUR, TOO
$35.00 hc 978-1-4521-0614-4
21
BAKING & DES SERT S
$16.95 hc 978-1-4521-0964-0
Recipes include:
Jalapeo-Cheddar Pretzel Bites
Pretzel Grilled Cheese with Tomato-Basil Jam
Fried Pretzels with Cinnamon Sugar
Honey Wheat Pretzel Twists
Buttery Pretzel Crackers
Caramel-Chocolate-Pecan Pretzel Wands
Pretzel Making at Home

By Andrea Slonecker Photographs by Alex Farnum
Heres a new twist on an old favorite: pretzels warm from the oven. DIY bakers can make their own crunchy,
chewy, savory, or sweet artisan pretzels with this collection of 50 recipes that imagines every way to shape,
fill, and top them. Here are the traditional versions as well as novel creations such as Philly cheesesteak pretzel pockets and fried pretzel with cinnamon sugar. More substantial dishes like wild mushroom and chestnut
pretzel stuffing, and pretzel bread pudding with caramel sauce elevate the humble pretzel to dinner-table fare
as this tantalizing cookbook takes a cherished everyday snack to the next level of culinary creativity.
Andrea Slonecker is a food writer, recipe developer, and cooking teacher who bakes pretzels at home in Portland, Oregon.
Alex Farnum is a West Coastbased food photographer.
22
BAKING & DES SERT S
$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
(Dont Tell Them Its Vegan) Mushroom and Cashew Pate
Crackers & Dips

More Than 50 Homemade Snacks
By Ivy Manning Photographs by Jenifer Altman
This is the DIY guide to making homemade crackers, with 52 formulas for crisp snacks and the luscious
dips to eat them with, all celebrated with 25 playful photographs. Portland, Oregonbased 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 chapters worth of
creamy, gooey dips, and schmears. Recipes and tips are for bakers of all skill levels and tastes, with formulas
for vegan, gluten-free, and whole-grain crisps. This adorable book is timed perfectly for the cracker-making
trend and makes the ideal gift for the baker or entertainer who takes pride in making everything from scratch.
Ivy Manning is a food writer and weekly columnist for the Oregonian. She lives in Portland, Oregon.
Jenifer Altman is a photographer and writer. Her books include Instant Love and Gem and Stone. She lives in Brooklyn, New York, and
Asheville, North Carolina.
Amaranth Crackers
with Cheddar and Pepitas
Rosemary Graham Crackers
I was first introduced to amaranth flour through friend and fellow Portland baker
Kim Boyce. In her excellent book Good to the Grain, Kim uses amaranth flour to
add a rich flavor to her hazelnut cookies; one bite and I was instantly in love with
this gluten-free flour.
Here, I pair amaranth flour with the bold Southwestern flavors of chili powder,
cumin, and garlic and top the crispy crackers with Cheddar and hulled pumpkin
seeds (pepitas). Try them dunked in bold dips like the Tangy Roasted Tomatillo and
Avocado Dip (page 110) or the Sconnie Beer and Cheese Fondue (page 120).
When the oil has reached the

right temperature, add a few triangles to the pan and fry, flipping
them once while cooking, until
they are the color of new copper,
20 seconds. Transfer the fried
This recipe is adapted from a clever dessert served at Laurelhurst Market in

Portland, Oregon, called The Night at Lost Lake. Chef de cuisine Shannon Preble
serves these rosemary-flecked graham crackers with a brled 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 smores 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 theyre
the perfect cookie-jar filler.
MAKES 35 CR ACKERS
1 cup/105 g amaranth flour

1/2 cup/65 g cornstarch, plus 2 tsp for rolling
crackers to the paper towels.

Fry the remaining wonton triangles in small batches of 2 or
3 crackers per batch, adjusting
the heat as necessary to keep
the oil at about 350F/180C.
The crackers are best served
the day that they are fried.
MORE THAN 50
1 tsp baking powder
HANDmade Snacks
MAKES 8 SMORES PLUS 40 CR ACKERS FOR SNACKING
2 tbsp sugar
For the grahams
1 tbsp chili powder
1/3 cup/80 ml milk
2 tsp ground cumin
IVY MANNING
2 tbsp honey
1 tsp fine sea salt
2 tbsp molasses
1/2 tsp garlic powder
11/2 tsp vanilla extract
1/4 cup/60 ml water
13/4 cups plus 2 tbsp/245 g whole-wheat flour or 1 3/4 cups,

plus 2 tbsp/255g graham flour (see Cracker Tip)
3 tbsp extra-virgin olive oil
1/2 cup/60 g unbleached all-purpose flour,

plus more for rolling
1/4 cup/30 g pumpkin seeds (pepitas)
70
place one sacrificial wonton in

the oil; it should rise to the surface and turn light golden brown
in about 10 seconds.)
with Smores Accoutrements
1/2 cup/50 g grated tightly packed Cheddar cheese
1/2 cup/100 g packed light brown sugar
98
3/4 tsp baking powder

1/2 tsp baking soda
11/2 tsp finely chopped fresh rosemary
PHOTOGR APHS BY
11/4 tsp ground cinnamon
1/2 tsp salt
78
Jenifer Altman
6 tbsp/85 g chilled unsalted butter,

cut into 1/2-in/12-mm pieces
2 tbsp sugar
Crackers & Dips
Crackers_INT_mechs.indd 70-71
Crackers & Dips
Crackers & Dips
7/20/12 1:26 PM
7/20/12 1:27 PM
7/20/12 1:26 PM
7/20/12 1:25 PM
23
B E V E R A G E S & C O C K TA I L S
Im so happy its happy hour
American Cocktail
Sinfully Delicious Cocktails for Any Occasion
50 Recipes that Celebrate the Craft of Mixing Drinks from

Coast to Coast
By the Editors of Imbibe magazine
Photographs by Sheri Giblin
By Anne Taintor
Anne Taintors droll wit is the perfect complement

to a dry martinior 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 Taintors 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 occasionseach selected by Taintor
herselfthis handy bar book serves up a tasty twist
of sarcasm to make it all go down smooth. Surely its
five oclock somewhere.
Anne Taintor is a relatively good girl with a slightly checkered past. Much
emulated, never replicated, she first began pairing vintage illustrations
with witty sayings 25 years ago, cutting and gluing images at her kitchen
table. She lives in a straw-bale house in rural New Mexico.
$14.95 hc 978-1-4521-0287-0
France has wine, Germanys 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 ones 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 worlds top drink
destinations, recipes and in-depth stories exploring the fascinating people, places and flavors of liquid culture.
Sheri Giblin is a San Franciscobased photographer.
$19.95 hc 978-0-8118-7799-2
6 x 8 in, 144 pp, Rights: XUK
24
Beer Tasting Toolkit
99 Bottles of Beer Journal Set
How to Choose and Taste Beer Like a Brewer
By Dave Selden
By Jeff Alworth
Heres 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
rollingthey break down beer into style categories
and include information on each varietys
background, flavors, aromas, and unique character.
Cover the bottles with the paper sleeves to conduct
blind tastings, and record tasting notesa world
of beer awaits!
Jeff Alworth writes the blog Beervana (beervana.blgspot.com),
a site devoted to all things craft-beer related in his home city of Portland,
Oregon. He writes extensively about beer for many publications and
regularly brews craft beer in his own home.
For craft-beer enthusiasts and home brewers, this

set of mini journals is ideal for jotting down personal
tasting and brewing notes. And each journal is small
enough to fit into a back pocket and take to the
brew pub.
Dave Selden is a marketing exec in the tech industry by day, and by night
(and weekends) hes an avid home brewer and blogger (www.33beers.
com/999-Beers/). He lives and brews in Portland, Oregon, the epicenter
of modern craft brewing.
$12.95 box 978-1-4521-0621-2
Boxed set, 3 x 5 in, 3 books
in a paper-over-board slipcase,
72 pp each, shrink-wrapped, Rights: W
$24.95 box 978-1-4521-0176-7

9 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
25
Hip Sips
Modern Cocktails to Raise
Your Spirits
MARGARITAS, MOJITOS & MORE
By Lucy Brennan with Carolyn Burleigh

$16.95 hc 978-0-8118-6209-7
$7.95 hc 978-0-8118-5436-8
By Jessica Strand
Photographs by Frankie Frankeny
$16.95 hc 978-0-8118-4958-6
Mini Bar: Tequila

A Little Book of Big Drinks
By Mittie Hellmich
Also Available by Mittie Hellmich:
Mini Bar: Rum A Little Book of Big Drinks

$7.95 hc 978-0-8118-5438-2 4 x 5 in, 80 pp, Rights: W
Mini Bar: Vodka A Little Book of Big Drinks

$7.95 hc 978-0-8118-5321-7 4 x 5 in, 80 pp, Rights: W
Sips & Apps

Classic and Contemporary Recipes for
Cocktails and Appetizers
Ultimate Bar Book

The Comprehensive Guide
to Over 1,000 Cocktails
By Kathy Casey
Photographs by Angie Norwood Browne
By Mittie Hellmich
$14.95 hc 978-0-8118-4290-7
$19.95 hc 978-0-8118-6406-0
Sangria
Fun and Festive Recipes
By Mittie Hellmich
Photographs by Victoria Pearson
26
$19.95 hc 978-0-8118-4351-5
Lets Bring Back:

The Cocktail Edition
A Compendium of Impish, Romantic, Amusing, and
Occasionally Appalling Potations from Bygone Eras
By Lesley M. M. Blume Illustrations by Grady McFerrin
Sidle up to the bar and enjoy yesteryears classic

and forgotten cocktails with the author of Lets 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 winkfrom glasses and garnishes to stylish
sipping and the lost language of saloonsalongside
100 recipes that are due for a comeback. Lets
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 Posts contributing style editor.
Cocktails for a Crowd

More Than 40 Recipes for Making Popular Drinks In
Party-Pleasing Batches
By Kara Newman Photographs by Teri Lyn Fisher
In this tasty little volume, wine and spirits expert

Kara Newman offers 42 fail-safe recipes for making
great cocktails in batches, proving that no host need
ever spend the evening trapped behind the bar. With
advice on measuring and conversion techniques,
helpful hints on balancing flavors, and plenty of
tips for preparing ahead of time, the delights
of drinks usually prepared individually are easily
duplicated on a larger scale. Enriched with 24 color
photographs, this useful book makes a winning gift
for summer entertaining.
Kara Newman is the spirits editor for Wine Enthusiast magazine, and
has contributed to the New York Times, Saveur, Gourmet, and Imbibe
magazine, among others. She lives in New York City.
Teri Lynn Fisher is a food and lifestyle photographer based in
Los Angeles, California.
$18.95 hc 978-1-4521-0949-7
$18.95 hc 978-1-4521-0826-1
27
Absinthe
History in a Bottle
Absinthe cocktails
50 Ways to Mix with the Green Fairy
The Art of the Bar

Cocktails Inspired by the Classics
By Barnaby Conrad III

$22.95 pb 978-0-8118-1650-2
By Kate Simon
Photographs by Lara Ferroni
$19.95 hc 978-0-8118-7329-1
By Jeff Hollinger and Rob Schwartz

Foreword by Georgeanne Brennan
Photographs by Frankie Frankeny
$24.95 hc 978-0-8118-5498-6
The Bartenders Deck

By Philip Collins
Photographs by Sam Sargent
28
COFFEE
Scrumptious Drinks and Treats
Bixology
Cocktails, Culture, and a Guide
to the Classics
$13.95 deck 978-0-8118-1598-7
By Betty Rosbottom
Photographs by Lara Hata
$14.95 hc 978-0-8118-6056-7
Porch Parties
Cocktail Recipes and Easy Ideas for
Outdoor Entertaining
Southern Cocktails
Dixie Drinks, Party Potions &
Classic Libations
Tequila
Myth, Magic & Spirited Recipes
By Denise Gee
Photographs by Robert M. Peacock
By Denise Gee
Photographs by Robert M. Peacock
$18.95 hc 978-0-8118-6504-3
$16.95 hc 978-0-8118-6580-7
$14.95 hc 978-0-8118-5243-2
By Eve ONeill and

Doug Bix Biederbeck
$16.95 hc 978-0-8118-6707-8
By Karl Petzke
Book of Beer Awesomeness

A Champions Guide to Amazing Beer Activities, Party Skills, and More
Than Forty Drinking Games
By Ben Applebaum and Dan DiSorbo
Beer
A Genuine Collection of Cans
By Dan Becker and Lance Wilson
Beauty is in the hand of the beer holder. From

pouring to storing, from crushing cans to doing
keg stands, from beer bongs to beer pong, this
definitive guide to beer drinking is a brew-lovers
bible. Written by the experts behind The Book of
Beer Pongand featuring feats of fortitude and
games of strategy, skill, and memory, alongside
other activities and challengesThe 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 beerin any situation.
Ever crack open a can of Chief Oshkosh of

Wisconsin, or sample Pabsts Big Cat Malt Liquor?
Remember the original St. Pauli Girl, Tennants
bevy of lager lovelies, or Olde Frothingslosh (the
pale stale ale with the foam on the bottom)?
Presented alphabetically by brand, the nearly
500 cans collected here come from thirty-two
countries and range from the iconic to the obscure
to the downright bizarre. From long-forgotten
brews to classic brands that have changed their
look but never gone out of style, Beer offers a peek
into the last century of beer culture, exploring what
we drank, how we drank it, and why we picked it
off the shelf.
Ben Applebaum, co-founder of CollegeStories.com, is an

advertising creative director. He writes of awesomeness from his
home in Connecticut.
Dan Becker is a midwest-born designer who studied graphic design at

the University of Cincinnati. He lives and works in San Francisco.
Dan DiSorbo, co-founder of GetBombed.com, is a principal at

PB&J Design, Inc. He lives in Connecticut.
$15.95 pb 978-1-4521-0501-7
Lance Wilson is a designer residing in the San Francisco Bay Area.

$19.95 pb 978-0-8118-7541-7
29
GENER AL C O OKING
$35.00 hc 978-1-4521-0129-3
Whether youre a curious beginner

or intermediate cook,
youll finish with a sense of confidence that
you have conquered your kitchen.
from How to Be in the Kitchen
Aida Mollenkamp's Keys to the Kitchen

The Essential Reference for Becoming a More Accomplished, Adventurous Cook
305 Recipes + 40 Fundamental Techniques + 200 Photographs & Illustrations By Aida Mollenkamp Photographs by Alex Farnum
Food Network and Cooking Channel star Aida Mollenkamp lays an invaluable foundation for cooks in How to Be
in the Kitchen. This comprehensive manual collects more than 300 innovative, contemporary recipes as well as
color photographs, plenty of informative illustrations, a substantial technique primer, and helpful how-to information
on subjects as wide-ranging as rust removal, throwing a cocktail party, and knife skills. For members of the
tech-savvy new generation who cant cook but want to, this essential reference guide makes an ideal starting
place and for those already at ease in the kitchen its 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 Franciscobased food and lifestyle photographer whose previous work for Chronicle Books includes Chicken and Egg and Cake Simple.
Recipes include:
Tomato-Orange Soup with
Grilled Cheese Toasts
Caramelized Fennel Tarte Tatin
Balsamic Caramel Chicken with
Roasted Eggplant
Creamy
Butterscotch Pudding
How To:
Bloom Whole Spices
Carve a Chicken
Frost a Cake
Peel Fava Beans
Tie a Roast
30
GENER AL C O OKING
$40.00 hc 978-0-8118-7643-8
Winner of
2012 IACP and
James Beard
Cookbook awards!
I am a great believer in the power of real cooking. Real cooking is a

transformative act. For me, cooking is about being alive, about being active
in this world, about pursuing the good and the best things in life.
Cooking points us to the things that matter most in this world.
Michael Ruhlman
Ruhlmans Twenty
The Ideas and Techniques That Will Make You a Better Cook By Michael Ruhlman Photographs by Donna Turner Ruhlman
Rare is the cookbook that redefines how we cook. And rare is the author who can do so with the ease and
expertise of acclaimed writer and culinary authority Michael Ruhlman. Ruhlman's Twenty distills Ruhlmans
decades of cooking, writing, and working with the worlds greatest chefs into twenty essential ideasfrom
ingredients to processes to attitudethat 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 cooks 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 Ruhlmans game-changing Twenty.
Michael Ruhlman is the author of Ratio, The Soul of a Chef, The Making of a Chef, Charcuterie, and, with, Thomas Keller, The French Laundry Cookbook.
He lives in Cleveland Heights, Ohio.
Photographer Donna Turner Ruhlman lives in Cleveland Heights, Ohio.
20 fundamental techniques
to make you a better cook
100 mouthwatering recipes

to showcase your skills
300+ full-color photographs

to show how its doneand the
delicious results!
31
GENER AL C O OKING
$24.95 hc 978-1-4521-0709-7
Skirt Steak
Women Chefs on Standing the Heat and Staying in the Kitchen
By
Charlotte Druckman
In this in-depth, behind-the-scenes tell-all about the lives of women chefs, journalist Charlotte Druckman walks
the reader into the world behind the hot line. But this is a different perspective on the kitchen: one told through
the voices of more than 100 of the best and brightest women cooking today, These are female chefs performing
culinary and domestic high wire acts: juggling sharp knives, battering heat, bruising male egos, and working
endless hours, often while raising small children and living from paycheck to paycheck. How they deal with
pressures, the expectations, the successes and failures, makes for absorbing reading.
Charlotte Druckman is a journalist who writes for various publications including the New York Times T magazine, Travel + Leisure, and regular features for the
Wall Street Journal. She is co-founder of Food52s Tournament of Cookbooks, and lives in New York City.
Breakfast
Bread, Butter, Crackers, and Cheese

Women Chefs featured in Skirt Steak:
Great Lunches
Hot Vegetables
and Jardins,
Vegetable Soups
Lidia Bastianich, Michelle Bernstein, Joanne Chang, Gina DePalma,
Traci Des
Salads and Dressings
Elizabeth Falkner, Susan Feniger, Claudia Fleming, Suzanne Goin, Gabrielle

Beef, Pork,Hamilton,
and Lamb
INCLUDES
RECIPES FOR
Chicken and Turkey
Carla Hall, Stephanie Izard, Anita Lo, Emily Luchetti, BarbaraFish

Lynch,
and Shellfish
Pasta, Dumplings, Rice, and Stuffing

Mary Sue Milliken, Grace Nguyen, Nancy Oakes, Naomi Pomeroy,
Elisabeth Prueitt,
Sauces and Relishes
Pies andSegal,
Fruit Desserts
Andrea Reusing, Missy Robbins, Judy Rodgers, Anne Rosenzweig,, Mindy
Lydia
Cakes
Desserts
Shire, Nancy Silverton, Christina Tosi,, Alice Waters, Cathy Whims, Gooey
Sherry
Yard
Cookies and Candy
32
GENER AL C O OKING
$27.50 hc 978-1-4521-0759-2
Winner of
the 2012
James Beard Award
for Individual
Food Blog
Chosen by
Saveur magazine
as a
Site We Love.
Poor Man's Feast

A Love Story of Comfort, Desire, and the Art of Simple Cooking
By Elissa Altman
In this engaging memoir, Elissa Altmanauthor of the popular Poor Mans Feast blogchronicles 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 Mans 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 Mans 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 Awardwinning blog Poor Mans Feast.
She lives in Connecticut.
Poor Mans Feast is one of the few blogs that I read without fail.
Andrew Zimmern
If Elissa Altman wrote about how slowly grass grows, Id read along.
Dorie Greenspan
. . . a brave, generous story about family, food, and finding the way home.
Molly Wizenberg
33
GENER AL C O OKING
The Commonsense Kitchen
Seriously Simple Parties
500 Recipes Plus Lessons for a Hand-Crafted Life By Tom Hudgens
Recipes, Menus & Advice for Effortless Entertaining

By Diane Rossen Worthington Photographs by Yvonne Duivenvoorden
Every once in a while a cookbook comes along that

is at once so useful and so spirited you can imagine
it becoming a kitchen staple. The Commonsense
Kitchen is such a book. And its 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 Nells Kentucky Bourbon
Balls. Whats 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 Caf 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
34
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
occasionsand 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 Awardwinning radio host living in Los Angeles.
Yvonne Duivenvoorden is a food photographer based in Toronto.
$24.95 pb 978-0-8118-7257-7
GENER AL C O OKING
The Newlywed Cookbook

Fresh Ideas and Modern Recipes for Cooking with and for Each Other
By Sarah Copeland Photographs by Sara Remington
This cookbook is an indispensable reference for

modern couples looking to spend quality time
together in the kitchen. Inside are more than
130 recipes for both classic and contemporary
cooking that are perfect for day-to-day 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,
cookingas well as sharing food together at the
tablemakes 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 Citybased writer, urban gardener,
recipe developer and cook.
Sara Remington is a San Franciscobased food and lifestyle
photographer. Other Chronicle Books cookbooks featuring her
photography include D.I.Y. Delicious and Vino Argentino.
$35.00 hc 978-0-8118-7683-4
The James Beard Foundation's

Best of the Best
A 25th Anniversary Celebration of Americas Outstanding Chefs
By Kit Wohl Foreword by Martha Stewart
An inspiration for a generation of chefs,

James Beard set the standard through his cooking,
teaching, consulting, writing, and media appearances. In honor of Beards 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
prizewinners path to the kitchen, all contained in a
beautiful collectors piece.
Kit Wohl, author of six cookbooks celebrating the cuisine of her native
New Orleans, is also a photographer, fine artist, and graphic artist.
$60.00 hc 978-0-8118-7466-3
35
GENER AL C O OKING
Top Chef: The Quickfire Cookbook
Top Chef Quickfire Challenge Game
By the Creators of Top Chef Foreword by Padma Lakshmi
By the Creators of Top Chef
Photographs by Antonis Achilleos

$29.95 hc 978-0-8118-7082-5
$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 Chef

By the Creators of Top Chef
Foreword by Rick Bayless Text by Emily Miller Photographs by Antonis Achilleos
$29.95 hc 978-0-8118-7486-1
Top Chef: The Cookbook

Revised Edition
More than 100 recipes and tips, plus original interviews and
behind-the-scenes stories from Bravos hit show
By the Creators of Top Chef Foreword by Tom Colicchio
$29.95 hc 978-0-8118-7347-5
36
GENER AL C O OKING
$29.95 hc 978-0-8118-7447-2
A fresh, approachable, and delicious

addition to any cookbook library
Gail Simmons
Girl in the Kitchen

How a Top Chef Cooks, Thinks, Shops, Eats, and Drinks By Stephanie Izard with Heather Shouse Photographs by Dan Goldberg
Stephanie Izard knows how to inspire, captivate, and cook up a storm. Fan favorite and the first and only
woman to win on TVs Top Chef, shes also the chef and owner of the acclaimed Girl & the Goat restaurant in
Chicago. The Girl in the Kitchen collects more than 100 of Izards 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 chefs processincluding where she
finds her cooking muses, how she shops for food, and which beers and wines she chooses to accompany her
mealsthis book represents the culmination of a craft and provides inspiration that reaches far beyond the
kitchen walls.
Stephanie Izard was named Top Chef in season four of the award-winning Bravo series, and is now chef/owner of Girl & the Goat in Chicago.
Heather Shouse is a Chicago-based reporter for Food & Wine and the Eat & Drink editor of Time Out Chicago. This is her first book.
Dan Goldberg is a Chicago-based food and lifestyle photographer. His work for Chronicle Books includes Latin Grill.
SELECTED RECIPES
Tempura Asparagus with Olive Aioli
Mango and Marcona Almond Gazpacho
Manila Clam and Sausage Linguine
with Horseradish Crme Frache
Braised Lamb Shanks with
Curried Cauliflower and Grape Gremolata
Sweet-and-Sour Blueberry Sauce with Corn Ice Cream
37
GENER AL C O OKING
The Beach House Cookbook

By Barbara Scott-Goodman
Photographs by Rita Maas
$24.95 hc 978-0-8118-4308-9
Bride & Groom First and

Forever Cookbook
Cafe Pasquals Cookbook

Spirited Recipes from Santa Fe
By Mary Corpening Barber and Sara Corpening Whiteford

with Rebecca Chastenet de Gry
Photographs by Susie Cushner
By Katharine Kagel
Photographs by Barbara Simpson
$35.00 hc 978-0-8118-3493-3
38
$22.95 pb 978-0-8118-0293-2
Cooking for Two

Perfect Meals for Pairs
Gentlemen, Start Your Ovens

Killer Recipes for Guys
Solo Suppers
Simple Delicious Meals to Cook for Yourself
By Jessica Strand
Photographs by Caren Alpert
By Tucker Shaw
Photographs by Leigh Beisch
By Joyce Goldstein
Photographs by Judi Swinks
$19.95 hc 978-0-8118-6348-3
$16.95 pb 978-0-8118-5206-7
$19.95 pb 978-0-8118-3620-3
Meat Club Cookbook

For Gals Who Love Their Meat!
Seriously Simple
Easy Recipes for Creative Cooks
THE SKI COUNTRY COOKBOOK
By Vanessa Dina, Kristina Fuller,

and Gemma DePalma
Illustrations by Caroline Hwang
By Diane Rossen Worthington

Photographs by Noel Barnhurst
$18.95 hc 978-0-8118-4525-0
$24.95 pb 978-0-8118-3194-9
By Barbara Scott-Goodman
Photographs by Rita Maas
$24.95 hc 978-0-8118-5977-6
GENER AL C O OKING
Eat like a Man
Saveur The New Comfort Food
The Only Cookbook a Man Will Ever Need Edited by Ryan DAgostino
Home Cooking from Around the World Edited by James Oseland
Foreword by Tom Colicchio Introduction by David Granger
From the pages of Saveur magazine, one of the

countrys premier food publications, comes a
celebration of the enormous range of regional
and international dishes that have shaped the
classic comfort food of today. Brimming with more
than 200 stunning photographs and memorable
sidebars that present the people, ingredients,
and techniques behind the recipes, Saveur
The New Comfort Food is an unforgettable
journey behind the scenes of our favorite
heartwarming dishes.
So long, dude food. Most men who love food have

a roasting pan and a decent spice rack, but theyre
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 DAgostino is here to
change that with his unapologetically male-centric
Eat Like a Mana choice collection of 75 recipes
and food writing for men who like to eat, cook,
and read about great food. Its the Esquire mans
repertoire of perfect recipes, essays on how food
figures into the moments that define a mans life,
and all the useful kitchen points every man needs
to know. Satisfying, sexy, definitive, and doable,
these are recipes for slow Sunday mornings with
family, end-of-the-week wind-down dinners with a
lady, Saturday night show-off entertaining, poker
night feeds, and game-day couch camping. Or, for
when a man is just hungry.
James Oseland is editor-in-chief of Saveur magazine and a judge

on Bravos Top Chef.
$35.00 hc 978-0-8118-7801-2
Ryan DAgostino is articles and food editor at Esquire, where he edits the
magazines 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 Bravos hit series, Top Chef.
$30.00 hc 978-0-8118-7741-1
39
GENER AL C O OKING
At Home with Michael Chiarello

Easy Entertaining Recipes Ideas Inspiration
Michael Chiarellos Casual Cooking

Wine Country Recipes for Family and Friends
By Michael Chiarello
Photographs by Karl Petzke
By Michael Chiarello with Janet Fletcher

Photographs by Deborah Jones
$40.00 hc 978-0-8118-4048-4
$40.00 hc 978-0-8118-3383-7
The Tra Vigne Cookbook

Seasons in the California Wine Country
The BEST CASSEROLE COOKBOOK EVER

With More Than 500 Recipes!
Cat Coras Kitchen

Favorite Meals for Family and Friends
By Michael Chiarello with Penelope Wisner

By Beatrice Ojakangas
By Cat Cora with Ann Krueger Spivack

$24.95 pb 978-0-8118-6379-7
$24.95 pb 978-0-8118-5624-9
$22.95 pb 978-0-8118-3998-3
$40.00 hc 978-0-8118-1986-2
The First Real Kitchen Cookbook

Recipes & Tips for New Cooks
By Megan Carle and Jill Carle
40
Time for Dinner

Strategies, Inspiration, and Recipes for
Every Night of the Week
By Pilar Guzmn, Alanna Stang, and Jenny Rosenstrach
$22.95 pb 978-0-8118-7810-4
$25.00 hc 978-0-8118-7742-8
Michael Chiarellos
Flavored Oils and Vinegars
100 Recipes for Cooking with Infused
Oils and Vinegars
By Michael Chiarello
Photographs by Daniel Proctor
$18.95 pb 978-0-8118-5536-5
G R I L L I N G & O U T D O O R E N T E R TA I N I N G
$35.00 hc 978-1-4521-0181-1
Recipes include:
Shrimp Wrapped with Prosciutto
Blue CheeseStuffed Burgers
with Zin-Onion Marmalade
Grilled Pasta with Grilled Meatballs
Parmesan Rosemary Flatbread
with Torn Figs and Burrata
Malted Hot Chocolate with
Fire-Toasted Marshmallows
Michael Chiarello's Live Fire

125 Recipes for Cooking Outdoors By Michael Chiarello Photographs by Frankie Frankeny
Hes a Top Chef master, an Iron Chef, an Emmy Awardwinning 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 Michaels great gifts for sharing his cooking philosophy (described by Publishers
Weekly as cooking is craft) and his recipes with such ease and enthusiasm infuse Live Fire, a book destined to fire up the cooking of anyone who takes pride in their grilling. Live Fire features many ways to cook
with open flame and embers: the beloved backyard grill, of course, and also using a fire pit, spit, or rotisserie,
and more. Here are 125 of Michaels surefire recipes for all courses and 100 sumptuous photographs. All this
makes Live Fire a substantial volume to be pored over for years to comeand 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 Bravos Top Chef
Masters. He lives in Californias Napa Valley.
Frankie Frankeny is a food and lifestyle photographer based in San Francisco, California.
41
Grill Every Day

125 Fast-Track Recipes for
Weeknights at the Grill
By Diane Morgan
Photographs by E.J. Armstrong
Legends of Texas
Barbecue Cookbook
Recipes and Recollections from
the Pit Bosses
MASTERING THE GRILL

The Owners Manual for Outdoor Cooking
By Robb Walsh
$24.95 pb 978-0-8118-4964-7
$24.95 pb 978-0-8118-5208-1
$18.95 pb 978-0-8118-2961-8

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
42
By Andrew Schloss and David Joachim

ribs, chops, steaks & wings

Irresistible Recipes for the Grill, Stovetop,
and Oven
By Ray Dr. BBQ Lampe
$19.95 pb 978-0-8118-6826-6
Fire It Up
Slow Fire
More Than 400 Recipes for Grilling Everything

By Andrew Schloss and David Joachim Photographs by Alison Miksch
The Beginners Guide to Barbecue By Ray Dr. BBQ Lampe

Photographs by Leigh Beisch Foreword by Famous Dave Anderson
What can we grill? EVERYTHING! From the

best-selling authors of Mastering the Grill, comes
the first grill book focused on ingredients. Fire It
Up shows todays 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 whats on the menu. Jam packed with
recipes, tips, and illustrations, and at only $24.95,
Fire It Up is THE grill book for this summer.
Great barbecue is as simple as meat, fire, smoke,

and time. This ode to authentic meaty goodness
gives barbecue beginners an essential guide to the
tools, techniques, and recipes needed to make
smoky, mouthwatering, fall-off-the-bone meats.
And seasoned smokers will learn a thing or two,
too! Ray Lampe, a.k.a. Dr. BBQ, brings decades
of expertise as a barbecue master, providing
indispensable wisdom alongside 68 of the best
recipes he has encountered in his long and
wide-ranging career, from tantalizing mains such
as Competition-Style Beef Brisket to lip-smacking
sides such as Bacon and Blue Cheese Coleslaw.
For both stove-top smokers and regular backyard
grills, Slow Fire makes it easy to cook irresistible
slow-cooked barbecue right at home.
Andrew Schloss is the author of 10 cookbooks. He lives in Pennsylvania.

David Joachim is a Pennsylvania-based journalist who has collaborated
on more than 25 cookbooks.
Alison Miksch is a food and lifestyle photographer living in eastern Pennsylvania.
$24.95 pb 978-0-8118-6505-0
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 Franciscobased photographer whose work can be
found in Ribs, Chops, Steaks & Wings.
Famous Dave Anderson, founder of the successful barbecue restaurant
chain Famous Daves of America, is a grilling and bbq expert.
$22.95 hc 978-1-4521-0303-7
8 x 8 in, 176 pp,, Rights: W
43
H O L I D AY C O O K I N G
$14.95 hc 978-1-4521-1116-2
18
new cake
pops!
Cake Pops Holidays

By Bakerella
Shes the original. Shes the best. And, shes 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 Bakerellas tips and tricks for
transporting and shipping and the precious pops will always arrive safely. Have a holly, jolly . . . cake pop!
Bakerella is Angie Dudley, the very popular blogger who chronicles her adventures in baking.
Her first book is Cake Pops: Tips, Tricks, and Recipes for More Than 40 Irresistible Mini Treats, from Chronicle Books. She lives in Georgia.
Angie Dudleybetter known as

blogger Bakerellaand her mini treats
have a full-on cult following.
Entertainment Weekly
If you havent jumped on the

Bakerella Cake Pop bandwagon
you are missing out!
Babble.com
44
H O L I D AY C O O K I N G
Gluten-Free Baking for the Holidays

60 Recipes for Traditional Festive Treats
Holiday Cocktails Deck

50 Drinks to Celebrate the Season
Holiday Crafting & Baking with Kids

Gifts, Sweets, and Treats for the Whole Family!
By Jeanne Sauvage
Photographs by Clare Barboza
By Jessica Strand Photographs by Laurie Frankel
By Jessica Strand
Photographs by Aime Herring
$24.95 hc 978-1-4521-0701-1
KIDS IN THE HOLIDAY KITCHEN

Making, Baking, Giving
By Jessica Strand
and Tammy Massman-Johnson
Photographs by James Baigrie
$16.95 pb 978-0-8118-6139-7
$13.95 deck 978-0-8118-4744-5

the Nantucket Holiday Table

By Susan Simon
Photographs by Jeffrey Allen
$29.95 hc 978-0-8118-6139-7
$19.95 pb 978-1-4521-0109-5
Stonewall Kitchen
Winter Celebrations
Special Recipes for
Family and Friends
By Jonathan King, Jim Stott,
and Kathy Gunst
Photographs by Jim Stott
$19.95 hc 978-0-8118-6868-6
Very Merry Cookie Party

How to Plan and Host a Christmas Cookie Exchange
By Barbara Grunes and Virginia Van Vynckt
$19.95 pb 978-0-8118-6675-0
45
I N T E R N AT I O N A L F L AV O R S
$16.95 hc 978-1-4521-1346-3
Graphic
Novel
I was not prepared to be quite

so smitten with it as I was.
Clotilde Dusoulier,
Chocolate & Zucchini
In The Kitchen with Alain Passard

Inside the World (and Mind) of a Master Chef By Christophe Blain
Available in English for the very first time, In the Kitchen with Alain Passard is the first graphic novel to enter the
kitchen of a master chef. Over the course of three years, illustrator Christophe Blain trailed acclaimed chef Alain
Passard through his kitchens and gardens. With simple yet sublime drawings and thousands of colorful panels,
this book gives the reader an inside, uncensored look at the world of Passard, who shocked the food universe in
2001 by removing meat from the menu at his celebrated Paris restaurant, LArpege, 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 cultureplus fifteen recipes for
the home kitchenin 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.
46
$35.00 hc 978-1-4521-1343-2
8 x 10 in, 288 pp, Rights: NAM
"Forget any preconceived notions of

laborious, tricky French cooking;
Rachel Khoos collection of classic
recipes, discovered in Paris and tried
and tested in her little Paris kitchen,
are easy to follow and fun to make.
Easy Living
Little Paris Kitchen
120 Simple But Classic French Recipes By Rachel Khoo
Rachel Khoo moved to Paris, studied patisserie, fell in love with the city, became a restaurateur in a very tiny
space, then, a television star, and is now a bestselling author! Not every lover of Paris experiences this career
trajectory, but cooks of all skill levels with a taste for French fare will be inspired by The Little Paris Kitchen to try
an updated approach to French cuisine. In this charming cookbook, Khoo demystifies French cooking with 120
enticing recipes for simple, classic, and fresh French dishes, from gouter (snacks) to elegant desserts. More
than 100 breathtaking photos from celebrated photographer David Loftus shine a spotlight on the delicious food
and the City of Light, and capture Khoo interacting with her purveyors and friends. We all cant have springtime
in Paris. But we all can enjoy this delectable, do-able food!
Rachel Khoo is a Paris-based food creative and star of the BBC show The Little Paris Kitchen.
Recipes include:
Sweet and Savory Clafoutis
Cheese and Potato Nests
Poached Eggs in a Red Wine Sauce
Crme Caramel
47
$40.00 hc 978-1-4521-1055-4
8 x 10 in, 288 pp, Rights: NAM & UKC
From Pulitzer
Prizewinning
journalist Anne
Applebaum
This is Polish food for the modern palate: All of the flavors
you would expectsour pickles, tart beetroot, flavoursome
game, bittersweet poppyseedbut lighter, fresher,
and easier than ever before.
Nigella Lawson
In a Polish Country House Kitchen

90 Recipes for the Ultimate Comfort Food By Anne Applebaum and Danielle Crittenden Photographs by Bogdan and Dorota Bialy
With more than 150 splendid photographs, headnotes that illuminate Polands 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 cookbooknourished by her engagement with the culture and food of her adopted
countryoffers 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 Annes Polish country home into kitchens the world over.
Anne Applebaum is the author of four books, including Gulag: A History, which won the Pulitzer Prize in 2004. She is a columnist for the Washington Post and
Slate.com, and director of Political Studies at the Legatum Institute in London. She lives in Poland, Washington, D.C., and London.
Danielle Crittenden blogs for the Huffington Post and her articles and essays have appeared in publications as wide-ranging as the Wall Street Journal and
Ladies Home Journal. The author of three books, she lives in Washington, D.C.
Bogdan and Dorota Bialy are food photographers in Poland.
RECIPES INCLUDE
Steak Tartare from the Hotel Europejski
Chicken Soup with Dripped Noodles
Sturgeon Steaks with Hot Mustard
Pierogis with Duck and Red Cabbage
in Orange Butter
Plum Cake
Cherry Vodka
48
Big Night In
More Than 100 Wonderful Recipes for Feeding
Family and Friends Italian Style
Cooking at the Kasbah

Recipes from My Moroccan Kitchen
Fiesta Latina
Fabulous Food for Sizzling Parties
By Kitty Morse
Photographs by Laurie Smith
By Rafael Palomino with Arlen Gargagliano

Photographs by Anastassios Mentis
$22.95 pb 978-0-8118-1503-1
$19.95 hc 978-0-8118-4410-9
La Paella
Deliciously Authentic Rice Dishes
from Spains Mediterranean Coast
The Salpicn! Cookbook

Contemporary Mexican Cuisine
Salumi
Savory Recipes and Serving Ideas for Salame,
Prosciutto, and More
By Jeff Koehler
$40.00 hc 978-0-8118-6046-8
By Domenica Marchetti
$24.95 pb 978-0-8118-5929-5
$18.95 hc 978-0-8118-5251-7
By Priscila Satkoff with Vincent Satkoff

By John Piccetti and Franois Vecchio with Joyce Goldstein

Foreword by David Rosengarten
$24.95 hc 978-0-8118-6424-4
5 Spices, 50 Dishes
Simple Indian Recipes Using Five Common Spices
By Ruta Kahate
Real Thai
The Best of Thailands
Regional Cooking
Tapas
Sensational Small Plates from Spain
By Nancie McDermott
By Joyce Goldstein
$19.95 pb 978-0-8118-5342-2
$15.95 pb 978-0-8118-0017-4
$22.95 pb 978-0-8118-6298-1
49
Take Away
Morocco
By Jean-Franois Mallet
A Culinary Journey with Recipes from the Spice-Scented Markets

of Marrakech to the Date-Filled Oasis of Zagora
Take Away invites readers on a visual voyage into

open-air markets and food stalls with hawkers and
vendors the world over, seen through the lens of
acclaimed French chef and photographer JeanFranois Mallet. More than 375 eye-catching photographs of people, places, and foods document
the immense variety and beauty of global street
food. Mallet traveled to 26 countries and across 5
continents collecting the delicious imagery for this
one-of-a-kind book, to present a beautiful vision of
what the world eats.
Jean-Franois Mallet worked for some of Frances top chefs before
becoming a culinary photographer. He lives in France.
$35.00 hc 978-1-4521-0624-3
By Jeff Koehler
With a wide range of exotic flavors and cooking

styles, Morocco includes 80 recipes with Spanish
influences, rustic Berber styles, complex, palaceworthy plates, spicy tagines, and surprisingly
easy to make street food. From piquant appetizers
like cumin-spiced potato fritters, to classic tagine
and couscous entrees, and stuffed pastries like
Seafood Pastilla, to fragrant sweets like Honeyed
Phyllo Triangles Stuffed with Almonds, and, of
course, Mint Tea, this beautiful collection of
recipes surprises and inspires the home cook.
Gorgeous photographs of such iconic Moroccan
scenes as the markets of Marrakech and the
date-filled oasis of Zagora capture the diverse
flavors of this sun-splashed country.
Jeff Koehler is a culinary journalist and the author of La Paella and Rice,
Pasta, Couscous. His writing and photographs, primarily about the foods
of the Mediterranean, have appeared in Saveur, Food & Wine, EatingWell,
and the Washington Post. He lives with his family in Barcelona.
$29.95 hc 978-0-8118-7738-1
50
Kokkari
Rustica
Contemporary Greek Flavors
A Return to Spanish Home Cooking
By Erik Cosselmon and Janet Fletcher

Photographs by Sara Remington
By Frank Camorra and Richard Cornish Photographs by Alan Benson
We have taken great care to make these recipes

approachable, and every single one is absolutely
delicious. This is not a cookbook we want you to
leave on display on the shelf. We want it to be
stained with olive oil and splashed with wine,
a source of laughter and pleasure at the table
as you journey through Greek cooking in the
years to come.
from Kokkari Foreword
Never, we think, has Greek food tasted this good in

an American restaurant.
Gourmet magazine
Chef Erik Cosselmons wide-ranging Mediterranean repertoire and strong,
ingredient-driven style find full expression in the Greek-inspired menus at
San Franciscos Kokkari.
Centuries-old traditions and exciting innovations,

super-spicy and divinely mellow dishes, charcoalfired meats and abundant vegetablesSpanish
food truly has something for everyone. In Rustica,
award-winning chef Frank Camorra journeys
through his native land to deliver more than
120 savory and sweet recipes tailored to the home
kitchen. With an eye-catching, modern design,
sumptuous photography, clear techniques, and a
Spanish culinary glossary, this gorgeous package is
as glorious as the cuisine it celebrates.
Frank Camorra, a Spanish-born chef and author, lives in Australia, where
he runs his award-winning restaurant, MoVida.
Richard Cornish is an Australia-based writer and producer.
Alan Benson is a commercial photographer based in Australia.
$35.00 hc 978-1-4521-0243-6
Janet Fletcher is an award-winning journalist whose articles on food,

wine, and travel have appeared in many national publications. She lives
in the Napa Valley.
Sara Remington is based in the San Francisco Bay Area.
$40.00 hc 978-0-8118-7574-5
51
Quick & Easy Korean Cooking

More Than 75 Everyday Recipes
Quick & Easy MEXICAN Cooking

More Than 80 Everyday Recipes
By Cecilia Hae-Jin Lee Photographs by Julie Toy and Cecilia Hae-Jin Lee
By Cecilia Hae-Jin Lee Photographs by Leigh Beisch and Cecilia Hae-Jin Lee
$22.95 pb 978-0-8118-6146-5 8 x 8 in, 168 pp, Rights: W
$22.95 pb 978-0-8118-7232-4 8 x 8 in, 168 pp, Rights: W
Quick & Easy CHINESE

70 Everyday Recipes
Madhur Jaffreys Quick & Easy Indian Cooking
By Nancie McDermott Photographs by Maren Caruso
$19.95 pb 978-0-8118-5901-1 8 x 8 in, 156 pp, Rights: XUKCE
$19.95 pb 978-0-8118-5930-1 8 x 8 in, 180 pp, Rights: W
Quick & Easy Thai

70 Everyday Recipes
Quick & Easy Vietnamese

75 Everyday Recipes
By Nancie McDermott Photographs by Alison Miksch
By Nancie McDermott Photographs by Caren Alpert
$18.95 pb 978-0-8118-3731-6 8 x 8 in, 168 pp, Rights: W
$19.95 pb 978-0-8118-4434-5 8 x 8 in, 168 pp, Rights: W
52
By Madhur Jaffrey Photographs by Noel Barnhurst
$40.00 hc 978-0-8118-7539-4
Chiarello returns not only to the kitchen but to his roots.

Esquire magazine
Michael Chiarellos Bottega

By Michael Chiarello Photographs by Frankie Frankeny
Michael Chiarellos fans have watched him on Top Chef Masters, the Food Network, and PBS. Hes 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. Its 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 Franciscobased food and lifestyle photographer.
Also
available
At Home with Michael Chiarello
Easy Entertaining Recipes Ideas Inspiration
By Michael Chiarello Photographs by Karl Petzke
$40.00 hc 978-0-8118-4048-4
53
Antipasti
Fabulous Appetizers and Small Plates
Four Seasons Pasta

A Year of Inspired Recipes in the Italian Tradition
By Joyce Goldstein
Photographs by Paolo Nobile
By Janet Fletcher
$19.95 pb 978-0-8118-4872-5
$19.95 pb 978-0-8118-3908-2
Martin Yans CHINA
Martin Yan Quick & Easy
By Martin Yan
By Martin Yan
$24.95 pb 978-0-8118-6396-4
$24.95 pb 978-0-8118-4447-5
Noodles Every Day

Delicious Asian Recipes from
Ramen to Rice Sticks
By Corinne Trang
Photographs by Maura McEvoy
$22.95 pb 978-0-8118-6143-4
Turquoise
A Chefs Travels in Turkey
Photographs by Leigh Beisch and Margaret M. Johnson
By Amy Kaneko
Photographs by Deborah Ory
$22.95 pb 978-0-8118-4832-9
Modern Asian Flavors

A Taste of Shanghai
The New Irish Table

75 Contemporary Recipes
By Richard Wong
Photographs by Margaret M. Johnson and Christopher Hirsheimer
$18.95 hc 978-0-8118-5110-7
$24.95 pb 978-0-8118-3387-5
Wok Every Day
Dim Sum
A Pocket Guide
By Greg and Lucy Malouf

Photographs by Lisa Cohen and William Meppem
$50.00 hc 978-0-8118-6603-3
$24.95 pb 978-0-8118-3195-6
Lets Cook Japanese Food!

Everyday Recipes for Home Cooking
$24.95 pb 978-0-8118-4485-7
By Barbara Grunes
and Virginia Van Vynckt
54
The Irish Pub Cookbook
By Kit Shan Li
$8.95 pb 978-0-8118-4178-8
The Glorious Pasta of Italy

By Domenica Marchetti Photographs by France Ruffenach
Celebrating pasta in all its glorious forms, author

Domenica Marchetti draws from her Italian
heritage to share more than 100 classic and
modern recipes. Step-by-step instructions for
making fresh pasta offer plenty of variations on
the classic egg pasta, while a glossary of pasta
shapes, a source list for unusual ingredients, and
a handy guide for stocking the pantry with pasta
essentials encourage the home cook to look
beyond simple spaghetti. No matter how you sauce
it, The Glorious Pasta of Italy is sure to have pasta
lovers everywhere salivating.
Domenica Marchetti is a writer and cooking teacher specializing in
contemporary Italian home cooking. Tracing her heritage to Abruzzo, she
lives with her family in Virginia.
France Ruffenach is a San Franciscobased photographer.
$30.00 hc 978-0-8118-7259-1
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 Los 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
55
$35.00 hc 978-1-4521-0770-7
9 x 10 in, 272 pp, Rights: XUK, XAUNZ
RECIPES INCLUDE
Leeks with Lemon, Currants, and Tulum
Octopus Stew with Wine,
Spices, and Caperberries
Slow-Roasted Lamb with
Apples Poached in Pomegranate
Pistachio-Semolina Cake
Turkey
Recipes and Tales from the Road By Leanne Kitchen
Turkeys 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 countrys foods and people
that make readers want to drop everything and board the next plane. More than 100 recipes from across seven
diverse regionsincluding the narrow streets of Istanbul, a fishing village on the Aegean, and the sheep-lined
roads near Lake Vanshowcase 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 kfte 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 Hirsheimers photographs have appeared in numerous food magazines and cookbooks. She lives in Pennsylvania.
56
$50.00 hc 978-0-8118-6453-4
Kochilas writes lovingly and insightfully

about her adopted country.
Publishers Weekly magazine
Like cookbook writers Paula Wolfert and

Lynne Rossetto Kaspar, she explores
a cuisine by traveling down seemingly every lane
and alley in a region, knocking on doors,
peeking into obscure tavernas, and asking questions.
Amanda Hesser
The Country Cooking of Greece

By Diane Kochilas Photographs by Vassilis Stenos
The Country Cooking of Greece captures all the glory and diversity of Greek cuisine in one magnum opus from
Greeces 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
Greeces unique and historical food culture. Seventeen chapters organized by ingredients such as lamb, herbs,
artichokes, and cheese touch down all over Greeces 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 Greeces largest newspaper, and co-founder of the Glorious Greek Cooking School on
the Greek island of Ikaria. She divides her time between Ikaria and New York City.
Vassilis Stenos is a food and travel photographer, and co-founder of the Glorious Greek Cooking School in Ikaria, Greece.
He lives in Ikaria and New York City.
Also Available
The Country Cooking of France
By Anne Willan Photographs by France Ruffenach
$50.00 hc 978-0-8118-4646-2
Winner of 2 James Beard

Foundation Awards including Best
International Cookbook & Best
Cookbook Photography
57
$50.00 hc 978-0-8118-6670-5
Winner of
2 James Beard
Foundation Awards
including Best
International Cookbook
and Cookbook
of the Year!
The Country Cooking of Ireland

By Colman Andrews Photographs by Christopher Hirsheimer
With The Country Cooking of Ireland, internationally acclaimed food and travel writer Colman Andrews brings
tolife the people, countryside, and straightforward, homey fare of Ireland. Fast emerging as one of the worlds
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 photographsof the pubs, the people and the emerald Irish countrysidetaken 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.
58
$50.00 hc 978-0-8118-6671-2
In this book, Colman has captured deliciously the soul of

Italian country food. Tutti a Tavola a Mangiare...
Lidia Bastianich, Chef/Restauranteur
The Country Cooking of Italy

By Colman Andrews Foreword by Mario Batali Photographs by Christopher Hirsheimer
Following the success of their 2010 James Beard Foundation Best Cookbook of the Year, The Country Cooking
of Ireland, Colman Andrews and Christopher Hirsheimer achieve the formidable feat of illuminating the worlds
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 Hirsheimers 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.
I almost never order this famous, gloriously simple saladnamed for the island of Capri, where it may or may not have been
inventedin America, and Im careful even in Italy. If its 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 doesnt hurt) but ripening and with fresh mozzarellabufala if possiblethat is no
more than a day or so old (domestic or imported), it is one of the most delicious salads in the world.
INSALATA
CAPRESE
serves 4
4 firm, ripening tomatoes, sliced about inch/6 millimeters thick

1 pound/125 grams fresh mozzarella, preferably bufala, sliced about inch/6 millimeters thick
8 to 10 basil leaves, torn into large pieces
1 cup/60 milliliters extra-virgin olive oil
salt
Arrange the tomato slices on a platter, and arrange the mozzarella slices over them. Scatter the basil
leaves over the top of the salad. Drizzle with the oil and season generously with salt before serving.
59
kids c O O K I N G
$24.99 BOX 978-1-4521-0761-5

11 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 Wars
lightsaber
ice pop molds!
Ice Sabers
30 Chilled Treats Using the Force of Your Freezer By Lara Starr Photographs by Matthew Carden
Create 30 sweet, chilled treats in this Star Warsthemed 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.
60
kids c O O K I N G
$19.99 BOX 978-1-4521-0516-1

10 x 6 x 2 in; paperback book:
48 pp, full-color photographs; 6
gem-shaped ice pop molds with ring
bases; Rights: XUKE, Ages: 4 and up
Gem Pops
Freeze, Wear, and Eat! 25 Treats to Make with Ice Pop Rings! By Julia Myall Photographs by Greg Lowe
Dazzling Diamonds and Super Sour Sapphires are just some of the irresistible ice pop recipes in Gem Pops!
that will win over kids of all ages. This one-of-a-kind kit includes a recipe booklet with step-by-step
instructions for making 25 icy treats inspired by gems and semi-precious stones, plus 6 ice pop molds that
capture the shape and essence of all that glitters and have a ring base, so kids can show off their sparkling
(and tasty!) new accessories.
Julia Myall has worked as a chef in many premier San Francisco restaurants and as a cooking teacher at the American Embassy in Paris. She is the author of
Cook It in a Cup!, Party in a Cup!, and Bake It in a Cup! She lives in Lafayette, California, with her three children.
Greg Lowe is a photographer based in Oakland, California.
61
kids c O O K I N G
$19.99 hc 978-0-8118-7784-8
8 x 8 in, 152 pages, Rights: W
Not only is he a fellow fan of breakfast

(see my shout-out on page 17!), but he
possesses a love of food matched only by
his incredible fighting spirit. I feel lucky to
have played a part, small though it may
be, in the culinary journey of this
incredible young man.
Bobby Flay, chef/owner of Mesa Grill,
Bar Americain, and Bobby Flay Steak
Twist it Up
More Than 60 Delicious Recipes from an Inspiring Young Chef
By Jack Witherspoon with Lisa Witherspoon Photographs by Sheri Giblin
Inspiration resides in the kitchen for eleven-year-old Jack Witherspoon. And for good reason. When Jack
was going through incredibly tough timesbattling leukemia for the second timehe 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, shepherds 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 Witherspoons mom. She lives in Redondo Beach, California, with her two sons and husband.
Sheri Giblin is a photographer in San Francisco.
62
kids c O O K I N G
RECIPES AND
PROJECTS FOR LITTLE HANDS
AT
THE
FARMERS
MARKET
WITH KIDS
BY LESLIE JONATH & ETHEL BRENNAN
PHOTOGRAPHS BY SHERI GIBLIN
At the Farmers' Market with Kids

Recipes and Projects for Little Hands
By Leslie Jonath & Ethel Brennan Photographs by Sheri Giblin
Finish your vegetables! becomes a phrase of

the past when kids discover the diversity and
deliciousness of farmers markets. From exploring
the vibrant booths to selecting produce and tasting
the unique flavors each season brings, the farmers
market provides a fertile playground for kids and
brings families together while building healthy
habits and supporting sustainable eating. At the
Farmers Market with Kids profiles the fruits and
vegetables available at most farmers markets,
explaining how to tell which ones are ripe and how
to store them. With age-specific tips that cater to
children of all ages, plus 65 nutritious and kidpleasing recipes to put your farmers market spoils
to use, this cookbook makes it easy for everyone in
the family to eat healthfully and live well.
Lets Go to the Farmers Market

Lets 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. Thats not
all: a shopping list pad provides children a place to
record the good-for-you goodies theyll be inspired
to scout out among the stands.
$14.99 kit 978-1-4521-0633-5
7 x 5 x 3 in, 28-page booklet, 4-color illustrations throughout book,
2-color illustrations in other components, box with an eco bag,
20 activity cards and shopping list, Rights: XUKE
Leslie Jonath is the author or co-author of many childrens books

and two cookbooks, including Miette. She lives in the San Francisco
Bay Area.
Ethel Brennan is a San Francisco Bay Areabased writer who teaches
cooking and gardening to children.
Sheri Giblin is a San Francisco Bay Area photographer specializing in
food. Her work has appeared in numerous cookbooks and magazines.
$22.95 pb 978-0-8118-7502-8
63
kids c O O K I N G
Love in Spoonfuls
Fast and Easy Ways to Make Nutritious Food for Your Baby
Toddler Caf
Fast Recipes and Fun Ways to Feed Even the Pickiest Eater
By Parenting magazine
By Jennifer Carden
Photographs by Matthew Carden
$19.95 pb 978-0-8118-7131-0
$14.95 pb 978-0-8118-5927-1
Tony and the Pizza Champions

By Tony Gemignani
Illustrated by Matthew Trueman
$16.99 hc 978-0-8118-6162-5
8 x 10 in, 44 pp plus 2-page gatefold,
Rights: W, Ages 4 to 8
64
kids c O O K I N G
$17.99 kit 978-0-8118-7947-7

9 x 5 in, 16-page recipe booklet, Rights: W
Princess Cupcakes
Create stunning cupcakes fit for a princess, with scrumptious recipes, designer liners, and wraparound
crowns! Princesses meet cupcakes and its tastily ever after! Princess Cupcakes has everything parents and
kids need to create majestic, princess-themed cupcakes, including cupcake liners with sweet princess
patterns, and reusable crown cupcake wrappers for a regal display! With a booklet that includes decadent
decorating tips and recipes for Pink Velvet Cupcakes, Deep Dark Chocolate Cupcakes, Sugar and Spice
Cupcakes, and more, this kit makes a perfect gift for young bakers.
Also
available
Princess Tea
Parties and Treats for Little Girls
Fairy Parties
Recipes, Crafts, and Games for Enchanting Celebrations
By Janeen Sarlin with Noelle Shipley

By Colleen Mullaney
Photographs by Jack Deutsch
$19.95 hc 978-0-8118-6177-9
$19.95 hc 978-0-8118-6731-3
65
kids c O O K I N G
Party in a Cup!
Make Me a Cake!
Easy Party Treats Kids Can Cook in Silicone Cups

By Julia Myall Photographs by Greg Lowe
A Delicious Game of Creative Cake-Making

By Forrest-Pruzan Creative
Party in a Cup! has all the secret ingredients girls

need to throw 4 unforgettable partiesa slumber
party, tea party, summer party, and spa party. This
cookbook comes with easy-to-follow recipes for
25 totally tasty treats, party favors, and decorating
ideas, as well as 6 party-ready silicone cups that are
easy to clean, and safe for ovens or microwaves.
Party-planning has never tasted so good!
Layer away, and may the best cake maker win! Kids
can race to build the tallest, most beautiful cakes
in this delectably delightful game for preschoolers.
Make Me a Cake! comes in a gift-ready, sparkly,
cylindrical cake box package and includes more
than 50 different beautifully illustrated cake pieces.
Young children can play with friends or by themselves, using the game as a puzzle. Delicious fun!
Julia Myall has thrown countless parties for her children. She lives in
Lafayette, California.
Based in Seattle, Washington, Forrest-Pruzan Creative is the inventor

of many award-winning games, including Cranium Cadoo!
Greg Lowe is a photographer based in Oakland, California.

$16.99 kit 978-0-8118-7188-4
$16.99 game 978-0-8118-6936-2

7 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
Also
available
$16.99 pb 978-0-8118-5956-1
10 x 6 x 2 in, 64 pp, Rights: W
Bake It in a Cup
Simple Meals and Sweets Kids
Can Bake in Silicone Cups
$18.99 pb 978-1-4521-0877-3
10 x 6 x 2 in, 64 pp, Rights:
66
kids c O O K I N G
Eat & Play

Hundreds of Delicious Games, Activities, and Doodle Fun
to Take to the Table!
Illustrated by Tad Carpenter
Little ones will devour the fun served up in this set

of 40 place mats, 24 plate activity sheets, and fork,
knife, and spoon crayons. At a restaurant or at the
kitchen table, kids will have a blast playing games,
drawing their favorite foods, and writing mini
restaurant reviews and personal notes to the chef.
A compact vinyl case makes this totable set easy to
take along anywhere theres 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-D2shaped cookie cutters to
make their very own sweet and savory treats. From
Chocolate Chewies and Jawa Jigglers to Landonuts,
May the Fudge Be with You, and Obi-Wan Tons, this
galactic cookbook features 30 easy-to-make recipes
that kids can make themselves for Star Wars
themed treats that will delight any Jedi appetite.
Robin Davis is the author of The Star Wars Cookbook and lives
in San Francisco.
Lara Starr is the author of Princess Cupcakes and Fortune Cupcakes.
She lives in the San Francisco Bay Area.
Matthew Carden is a photographer living in the San Francisco Bay Area.
This totable package contains:

6 colored crayons
24 plate-puzzle sheets
40 double-sided activity-packed placemats
100s of puzzles, games, & doodles
Uncountable hours of FAMILY FUN!
$22.99 KIT 978-1-4521-0466-9
Box: 10 x 9 x 1 in; paperback: 64 pages, full-color photographs

throughout; 3 metal cookie cutters; Rights: US & Canada
Includes 3 Star Wars cookie cutters!
67
REGIONAL FO OD & WINE
$24.95 pb 978-1-4521-0596-3
The Mighty Gastropolis: Portland

How Portlands Rule-Bending Chefs Hand-Crafted the New Urban Cuisine
By Karen Brooks with Teri Gelber Photographs by Gideon Bosker
Portland, Oregon, is a city thats screaming Hey, world, check me out! and Karen Brooks is its food-writing
doyenne and ambassador. The Mighty Gastropolis is her insiders 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 Portlands 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, Karens curated list of the top spots to sample a taste of in her mighty gastropolis.
Karen Brooks is the author of several books and is the restaurant critic for the Portland Monthly. She lives in Portland, Oregon.
Teri Gelber is a food writer living in Portland, Oregon.
Gideon Bosker is a writer and photographer who lives in many places, including Portland, Oregon.
Featuring from the Mighty 100:

Andy Ricker of Pok Pok and Ping
Grilled Corn with Salty Coconut Cream and Limes
Naomi Pomeroy of Beast
Maple Sugared Pork Belly with Fava Beans and
Pickled Green Strawberries
Gabriel Rucker of Le Pigeon and Little Bird
Foie Gras Profiteroles
Tommy Habetz of Bunk Sandwiches
Pork Belly Cubano
Nate Tilen and Elias Cairo of Olympic Provisions
And their Chorizo Doughnuts
68
$25.00 hc 978-1-4521-0302-0
Saltie
A Cookbook By Caroline Fidanza With Anna Dunn, Rebecca Collerton, and Elizabeth Schula Photographs by Gentl & Hyers
Saltie is an eatery in Williamsburg, Brooklyn, that was created and is run by three pioneers of the Brooklyn food
scene. The shop boasts a devoted following of diners who love their magnificent sandwiches, soups, egg bowls,
drinks, and sweets. This cookbook features 75 recipes for all of these favorite foods, plus more than 50 color
photographs and 10 humorous drawings by Elizabeth Schula that capture the sense of commitment, locality,
and belonging countless devoted foodies feel for this famed eatery. Full of surprising visuals, great recipes and
colorful storytelling, Saltie is at once a unique cookbook and a guide to good eating.
Caroline Fidanza, Elizabeth Schula, and Rebecca Collerton are the founders, owners, and chefs of Saltie. They live in New York City.
Anna Dunn is a Brooklyn-based freelance writer, blogger and editor in chief of Diner Journal.
69
COOKING UP A STORM
Recipes Lost and Found from the
Times-Picayune of New Orleans
L.A.s Original Farmers

Market Cookbook
Meet Me at 3rd and Fairfax
the Nantucket Holiday Table
Edited by Marcelle Bienvenu

and Judy Walker
By JoAnn Cianciulli
$29.95 hc 978-0-8118-6139-7
$24.95 pb 978-0-8118-6577-7
$22.95 pb 978-0-8118-5568-6
Seasons in the Wine Country

Recipes from the Culinary Institute of
America at Greystone
The San Francisco

Ferry Plaza Farmers
Market Cookbook
A Comprehensive Guide to Impeccable
Produce Plus 130 Seasonal Recipes
By Cate Coniff
Photographs by Annabelle Breakey
and Faith Echtermeyer
$27.50 pb 978-0-8118-6588-3
By Christopher Hirsheimer
and Peggy Knickerbocker
$22.95 pb 978-0-8118-4462-8
70
By Susan Simon
Photographs by Jeffrey Allen
The San Francisco

Chronicle Cookbook
By Michael Bauer and Fran Irwin
$19.95 pb 978-0-8118-1445-4
SINGLE SUB JECT C O OKING
$29.95 pb 978-0-8118-7863-0
Pure Vegan
70 Recipes for Beautiful Meals and Clean Living By Joseph Shuldiner Photographs by Emily Brooke Sandor
Pure Vegan proves that embracing a vegan lifestyle can be stylish and beautiful via 70 recipes that are
both plant-based and indulgent. The only vegan cookbook that celebrates eating and enjoyment rather than
emphasizing the politics of a vegan lifestyle, this beautiful compilation features novel, vivacious recipes. Yes,
theyre non-meat-egg-dairy, and theyre 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 Angelesbased writer, photographer, and contributor to EAT: Los Angeles.
Emily Brooke Sandor is a Los Angelesbased food, travel, and still life photographer.
Garbanzo Bean and Tomato Soup
Seared Tofu
Put the potatoes in
add cold water to c
1 teaspoon of the s
WiTh daTe BarBeCue sauCe
high heat. Lower th
I wanted to call this recipe Zuppa di Ceci con Pomodori, but the copy editor
meback.
I should have called this Date Barbecue Sauce with Seared Tofu because the
zucchini,
insisted that it be in English. But doesnt it sound better in Italian? For optimum
sauce is really the star. Nonetheless, the ever-versatile tofu provides a strong
h. Phyllo
flavor, use dried beans to make this hearty dish. However, the beans do require
supporting role as a blank backdrop against which to enjoy the dramatically
ly used in
overnight soaking before being cooked, so in a pinch you can use canned
spicy sauce, thickened with sticky-sweet dates.
garbanzos. Orzo is a small, rice-shaped pasta that lends itself well to this soup,
r savory
until the potatoes g
with the tip of a sh
Be careful not to ov
still be firm enough
In a large bowl,
toes with the jalape
but feel free to substitute any pasta you happen to have on hand.
serves 4
bArbecue sAuce
spoons of the
dd the onion and

5 minutes. Add
conds. Add the
ut until all of the
10 minutes. Stir in
er, lower the heat,
ally, until most of
o 8 minutes. Stir in
ve from the heat.
dle of the oven
F. Coat a 9-by-
e of the remaining
combine the saffron and water and let sit for
1 tablespoon water
at least 10 minutes. In a medium saucepan,
1/4 cup extra-virgin olive oil
heat the olive oil over medium-low heat. Add
1 medium yellow onion, finely

chopped
the onion and saut until soft and translu-
1 tablespoon ground coriander
cumin, paprika, ginger, cinnamon, salt, and
cent, 8 to 10 minutes. Stir in the coriander,

pepper and continue to cook, stirring occasionally, for 5 minutes. Add the garlic and
1 tablespoon extra-virgin olive oil,

plus more for drizzling
saut for 30 seconds. Add the tomato paste,
4 garlic cloves, minced
1 teaspoon ground cinnamon
stock, sugar, cayenne, and saffron water
2 teaspoons chopped fresh rosemary
1 teaspoon salt
to the onion mixture, turn the heat up to
1/2 teaspoon freshly ground pepper
medium-high and cook, stirring often, until
4 garlic cloves, minced
the sauce begins to thicken, 8 to 10 minutes.
1/4 cup tomato paste
Add the dates, lower the heat, and simmer,
3 cups vegetable stock, preferably

homemade (page 000)
stirring occasionally, until thick and fragrant,

about 15 minutes. Remove from the heat and
stir in the lemon juice.
140
Pure Vegan eVenIng
high heat, then lower the heat, cover, and simmer, stirring occasionally, for about 2 hours,
until tender. Drain and set aside.
In the same pot, bring the stock to a boil
over high heat. Lower the heat to mediumhigh, add the orzo, and cook until al dente,
about 10 minutes. Stir in the garbanzos and
tomatoes and bring the soup back to a simmer.
Meanwhile, in a small skillet, heat the
olive oil over medium heat. Add the garlic,
rosemary, and thyme and saut until fragrant,
If using dried garbanzo beans, put them in
about 30 seconds. Stir the seasonings into
a large bowl and add water to cover by at least
the beans, along with the salt and pepper.
2 inches. Let soak for at least 8 hours and up

to overnight.
Transfer 2 cups of the soup to a blender or

food processor and blend until smooth. Return
the pure to the pot. Taste and adjust the seaa drizzle of olive oil on top.
continued
Canola oil
Pure Vegan aFternoon
1 teaspoon chopped fresh thyme

1 teaspoon salt
1/2 teaspoon freshly ground pepper
Drain and rinse the beans, put them in

a large soup pot or stockpot, and add fresh
water to cover by 2 inches. Bring to a boil over
soning. Serve the soup in warmed bowls with
13/4 pounds extra-firm tofu, drained and

pressed (see Tip)
86
1 cup orzo
1 teaspoon ground ginger
2 tablespoons brown sugar
93
6 cups vegetable stock, preferably

homemade (recipe follows)
1 teaspoon ground cumin
1/4 cup fresh lemon juice
Pure V e g a n a F t e r n o o n
1 1/4 cups dried garbanzo beans, or

two 15-ounce cans, drained
One 28-ounce can crushed or diced

tomatoes
1 teaspoon smoked Spanish paprika
1/2 teaspoon cayenne pepper
garlic, olives, tomat
to MAke the sAuce: In a small bowl,
1/4 teaspoon saffron threads
10 large dates, pitted and minced
serves 4 to 6
continued
Pure Vegan eVenIng
87
84
141
71
S easonal & S ustainable
$24.95 pb 978-1-4521-0265-8
Full of quick and delicious fresh vegetable

recipes that will teach you how to cook through
all four seasons.
Good Housekeeping
The Fresh & Green Table
Delicious Ideas for Bringing Vegetables Into Every Meal

By Susie Middleton Photographs by Annabelle Breakey
In this follow-up to the popular Fast, Fresh & Green, which shared simple techniques for achieving delicious
vegetable side dishes, Susie Middleton offers up a whole new cooks 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 Susies 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 Marthas Vineyard. She is the editor-at-large for Fine Cooking magazine and
author of Fast, Fresh & Green.
Annabelle Breakey is a San Franciscobased food and lifestyle photographer.
Pleasingly Tangy Vinaigrette

Heres 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.
cup/180 ml extra-virgin olive oil

3 tablespoons plus 1 teaspoon white balsamic vinegar
1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
teaspoon minced garlic
teaspoon minced anchovy (about 1 anchovy)
teaspoon Dijon mustard
teaspoon kosher salt
Dash of Worcestershire sauce
Freshly ground pepper
In a glass measuring cup or glass jar

with a tight-fitting lid, combine all the
ingredients, including several grinds of
fresh pepperbe generous! Whisk or
shake vigorously until well combined.
Also Available
Fast, Fresh & Green
More Than 90 Delicious Recipes for Veggie Lovers
By Susie Middleton Photographs by Ben Fink
$24.95 pb 978-0-8118-6566-1
72
New York
Times
bestseller!
Big Vegan
Plenty
More than 350 Recipes: No Meat / No Dairy, All Delicious

By Robin Asbell Photographs by Kate Sears
Vibrant Vegetable Recipes from Londons Ottolenghi

By Yotam Ottolenghi Photographs by Jonathan Lovekin
Veganism has been steadily moving toward

the mainstream as more and more people become
aware of its many benefits. Even burger-loving
omnivores are realizing that adding more
plant-based foods to their diet is good for their
health and the environment. Big Vegan satisfies
both the casual meat eater and the dedicated
herbivore with more than 350 delicious,
easy-to-prepare vegan recipes covering breakfast,
lunch, and dinner. This comprehensive cookbook
includes the fundamentals for adopting a meat-free,
dairy-free lifestyle, plus a resource guide and
glossary that readers can refer to time and again.
Eat your veggies and go vegan!
Yotam Ottolenghi is one of the most exciting new

talents in the cooking world, with four fabulous
London restaurants and a weekly newspaper
column thats 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.
Yotams food inspiration comes from his
Mediterranean background and his unapologetic
love of ingredients. Not a vegetarian himself,
his approach to vegetable dishes is wholly original
and innovative, based on freshness and seasonality,
and drawn from diverse food cultures. A vibrant
photo accompanies every recipe in this visually
stunning book. Essential for meat-eaters and
vegetarians alike!
Robin Asbell is a Minnesota-based chef, food writer, and cooking teacher.

Kate Sears is a New Yorkbased photographer.
$29.95 pb 978-0-8118-7467-0
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
73
Masala Farm
From Seed to Skillet
Stories and Recipes from an Uncommon Life in the Country By Suvir

Saran with Raquel Pelzel Photographs by Ben Fink
A Guide to Growing, Tending, Harvesting, and Cooking Up Fresh, Healthy

Food to Share with People You Love
What happens when an Indian chef and

consummate city dweller buys a farm in the country
and endeavors to raise farm animals and grow
vegetables? Delicious food, of course! From
acclaimed chef and author Suvir Saran, Masala
Farm offers a fresh twist on a farm-to-table
approach to cooking and welcomes readers into
the kitchen. A steady stream of houseguests, the
challenges of animal ownership, and the joys of
being a part of a small-town community supply the
stories woven throughout this volume. Sixty recipes
are organized by season. Exquisite photography
captures the lusciousness of Sarans food and the
beauty of the countryside.
Suvir Saran is a New Delhiborn cookbook author, cooking instructor,
Indian food authority, and the executive chef/owner of Dvi in New York.
He divides his time between Manhattan and upstate New York.
Ben Fink is an award-winning New Yorkbased photographer.
$29.95 hc 978-0-8118-7233-1
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 ones 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
Jimmys favorite family recipes.
Urban farmer and landscape designer Jimmy Williams oversees his
growing grounds, plants edible gardens for clients, and dispenses
cultivation and cooking tips, plus vegetable, herb, and fruit seedlings,
at three Los Angeles farmers markets. He grows and sells heirloom
tomatoes from seeds that have been passed down from his great-greatgrandmother.
Susan Heeger is a magazine and newspaper feature writer with a
specialty in garden, design, home, lifestyle, and food stories. She lives in
Los Angeles.
Eric Staudenmaier is a photographer and home gardener based
in Los Angeles.
$30.00 pb 978-0-8118-7221-8
74
Menus from Chez Panisse

The Art and Letterpress of Patricia Curtan
By Patricia Curtan Foreword by Alice Waters
Chez Panisse, a small restaurant in Berkeley,

California, opened its doors in the summer of 1971.
For forty years, the restaurant and its founder,
legendary chef Alice Waters, has had a profound
influence on food, farming, cooking, and dining
around the world. In the beginning, Waters saw the
beauty and aesthetic of fine printing as a way
to communicateat the outset of the diners
experiencethe 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. Curtans
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 menusincluding dinners for
special guests such as Julia Child, Hillary Clinton,
Mikhail Baryshnikov, and James Beardwith notes
about the menus, the artwork, the occasions, and,
of course, the food.
Chicken and Egg

A Memoir of Suburban Homesteading with 125 Recipes
By Janice Cole Photographs by Alex Farnum
Chicken coops have never been so chic!

From organic gardens in parking lots to rooftop
beekeeping, the appeal of urban homesteading is
widespread. Chicken and Egg tells the story of
veteran food writer Janice Cole, who, like so many
other urbanites, took up the revolutionary hobby of
raising chickens at home. From picking out the
perfect coop to producing the miracle of the first
egg, Cole shares her now expert insights into the
trials, triumphs, and bonds that result when
human and hen live in close quarters. With
125 recipes for delicious chicken and egg dishes,
poultry lovers, backyard farmers, and those
contemplating taking the leap alike will adore this
captivating illustrated memoir!
Janice Cole is a food editor, recipe developer, and author. She lives with
her family and her chickens in St. Paul, Minnesota.
Alex Farnum is a food and lifestyle photographer based in San Francisco.
$24.95 pb 978-0-8118-7045-0
$40.00 hc 978-1-61689-029-2
11 9 in, 184 pp
75
D.I.Y. Delicious
Recipes and Ideas for Simple Food from Scratch
Edible Schoolyard
A Universal Idea
By Vanessa Barrington Photographs by Sara Remington

$24.95 hc 978-0-8118-7346-8
By Alice Waters
Photographs by David Liittschwager
$24.95 hc 978-0-8118-6280-6
Farm Together Now

Communities Across the U.S. Bringing Food
and Ideas to Your Plate
Fast, Fresh & Green

More Than 90 Delicious Recipes for Veggie Lovers
By Amy Franceschini and Daniel Tucker

Photographs by Anne Hamersky
Foreword by Mark Bittman
$24.95 pb 978-0-8118-6566-1
By Susie Middleton Photographs by Ben Fink

$27.50 hc 978-0-8118-6711-5
Fed Up With Lunch

How One Anonymous Teacher Revealed the Ugly
Truth About School Lunches
FRESH FROM THE FARMERS MARKET

Year-Round Recipes for the Pick of the Crop
Garden Anywhere
How to Grow Gorgeous Container Gardens, Herb
Gardens, Kitchen Gardens and MoreWithout
Spending a Fortune
The New Whole Grains Cookbook

Terrific Recipes Using Farro, Quinoa, Brown Rice,
Barley, and Many Other Delicious and
Nutritious Grains
By Alys Fowler
$22.95 hc 978-1-4521-0228-3
By Janet Fletcher
Introduction by Alice Waters
$19.95 pb 978-0-8118-6590-6
$24.95 pb 978-0-8118-6875-4
By Robin Asbell
Photographs by Caren Alpert
$19.95 pb 978-0-8118-5647-8
By Sarah Wu, also known as Mrs. Q
Raw Awakening
Lose Weight Unleash Your Energy Radiate
Health and Vitality Feel and Look Spectacular
SKINNY DIPS
60 Recipes for Dips, Spreads, Chips, and Salsas
on the Lighter Side of Delicious
Simply Organic
A Cookbook for Sustainable, Seasonal,
and Local Ingredients
Sweet & Easy Vegan

Treats Made with Whole Grains and
Natural Sweeteners
By Kristen Suzanne
By Diane Morgan
By Jesse Ziff Cool

By Robin Asbell Photographs by Joseph De Leo
$18.95 pb 978-0-8118-7142-6
$24.95 pb 978-0-8118-6044-4
$18.95 pb 978-1-4521-0649-6
76
$35.00 hc 978-1-4521-0301-3
$29.95 pb 978-1-4521-0283-2
50 Best Plants on the Planet isnt a weightloss

book; its based on the same principles
as the Biggest Loser plan, which are making
every calorie count, and making the experience
delicious, to boot!
Cheryl Forberg, RD
Cheryl Forberg, RD
50 Best Plants on the Planet: 150 Nutrient-Dense and Delicious Recipes

The Most Nutrient-Dense Fruits and Vegetables, in 150 Delicious Recipes
By Cathy Thomas Photographs by Angie Cao Foreword by Cheryl Forberg, RD
This encyclopedic guide to cooking the 50 most nutritious fruits and vegetables in the world comes from
Melissas 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 Arich watermelon. Featuring health and nutritional information, tips for buying and storage, quick recipe riffs, and gorgeous
shots of finished dishes as well as photographs of individual fruits and vegetables, this impressive package is an
indispensable resource for home cooks looking to put more fruits and vegetables on the table every day.
Cathy Thomas is the award-winning food columnist for the Orange County Register. She lives in Huntington Beach, California.
Cheryl Forberg, RD, is a bestselling author and the original nutritionist for NBCs The Biggest Loser. She lives in Californias Napa Valley.
Angie Cao is a food and lifestyle photographer based in San Francisco, California.
Recipes include:
Breakfast Quinoa with Blackberries
Cold Beet, Pear, and Red Bell Pepper Soup
Wheat Berries with Dandelion Greens and Gorgonzola
Pan-Caramelized Brussels Sprouts with Pistachios and Dried Cherries
Grilled Chard Stuffed with Fresh Mozzarella with Black Rice
Broiled Salmon and Raw Asparagus Noodle Salad
Bread Pudding with Kumquat-Currant Topping
77
S ingle S ubject C ooking
$40.00 hc 978-1-4521-0059-3
One of the best memories of my last trip to San Francisco was standing
in line outside the Ferry Building, contemplating which hot dog I was
going to order from the 4505 stand. Just watching people walking
away munching on dogs piled high with crisp chicharrones was a treat.
It was topped only by getting my own Zilla dog, which was
every bit as delicious as advertised.
Ruth Reichl
Whole Beast Butchery

The Complete Visual Guide to Beef, Lamb, and Pork By Ryan Farr with Brigit Binns Photographs by Ed Anderson
DIY fever + quality meat mania = old-school butchery revival! Artisan cooks who are familiar with their farmers
market are now buying small farmraised 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.
78
$40.00 hc 978-1-4521-0059-3
Diane Morgan has written

a masterful book about root vegetables
Deborah Madison, author of
Vegetarian Cooking for Everyone
Roots
The Definitive Compendium with More Than 225 Recipes By Diane Morgan
Foreword by Deborah Madison Photographs by Antonis Achilleos
From the author of more than 10 cookbooks comes this comprehensive guide and collection of recipes using
root vegetables. Discover the fascinating history and lore of 29 major roots, their nutritional content, how to buy
and store them, and much more, from the familiar (beets, carrots, potatoes) to the unfamiliar (jicama, salsify,
malanga) to the practically unheard of (cassava, galangal, crosnes). The best part? More than 225 recipes
salads, soups, side dishes, main courses, drinks, and dessertsthat 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 Yorkbased food photographer.
RECIPES INCLUDE
Cream of Celery Root Soup
Jicama, Roasted Corn, and Black Bean Salsa
Braised Baby Carrots with Dill
Roasted Lemongrass Chicken with Arrowhead
Sesame Seed and Sea Salt Malanga Crackers
Three Layer Parsnip Cake with Cream Cheese Frosting
79
Handheld Pies
The Easy Pressure Cooker
Pint-Size Sweets and Savories

By Sarah Billingsley and Rachel Wharton Photographs by Ellen Silverman
More Than 300 Recipes for Soups, Sides, Main Dishes, Sauces,
Desserts & Baby Food
Whats 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 Awardwinning 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 Yorkbased photographer.
$19.95 hc 978-1-4521-0214-6
80
By Diane Phillips
Whats the newest secret weapon for people who

want hearty, slow-cooked food but dont have
hours to spend in the kitchen? You guessed itthe
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 recipesfrom stocks and
sauces to vegetables and tender meats, and even
elegant desserts like crme brleplus 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 doesnt mean less delicious. Who
knew cooking could relieve so much pressure?
Diane Phillips is an international cooking teacher, consultant, and author
of 15 cookbooks. She lives in San Diego.
$27.50 pb 978-0-8118-7256-0
Sunday Brunch
Sunday Roasts
Simple, Delicious Recipes for Leisurely Mornings
A Years Worth of Mouthwatering Roasts, from Old-Fashioned Pot Roasts

to Glorious Turkeys and Legs of Lamb
By Betty Rosbottom Photographs by Susie Cushner
Betty Rosbottom, beloved author of Sunday Soup

and Sunday Roasts, knows how to make Sundays
feel special. For this third title in her Sunday series,
she turns to the most leisurely and convivial meal
of the week, brunch. Providing a years worth of
special meals, this book contains 80 mouthwatering
recipes for eggs, stratas, pancakes, waffles,
quickbreads, hash, and beverages, as well as
32 tantalizing color photographs and dozens of
delicious menus. Full of enduring staples and
delicious surprises, Sunday Brunch will become the
go-to for tried and true Sunday treats.
Betty Rosbottom has been a cooking teacher, columnist, and cookbook
author for two decades. She lives part-time in Amherst, Massachusetts,
and Paris, France.
Susie Cushner is a food and lifestyle photographer based in New York.
$19.95 pb 978-1-4521-0535-2
By Betty Rosbottom
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 specialan herb rub, a tapenade, a twist
of citruswith the primal: a substantial cut of
meat. Roasts of all types and price ranges are
represented, so cooks have everything they need to
prepare for any occasion, from weeknight suppers
to fancy holiday feasts. This timeless collection will
become a kitchen staple.
Betty Rosbottom is a cooking teacher, author, and television host.
She lives in Amherst, Massachusetts, and Paris, France.
Susie Cushner is an award-winning photographer based in Brooklyn,
New York.
$24.95 pb 978-0-8118-7968-2
81
The Cheese Course

Enjoying the Worlds Best
Cheeses at Your Table
Delicious Dips
A Good Day for Salad
By Diane Morgan
Photographs by Joyce Oudkerk Pool
By Jeannette Ferrary and Louise Fiszer
By Janet Fletcher
$16.95 hc 978-0-8118-4220-4
$19.95 hc 978-0-8118-2541-2
$18.95 pb 978-0-8118-1991-6
Grilled Cheese
50 Recipes to Make You Melt
By Marlena Spieler
$16.95 pb 978-0-8118-4129-0
Grill Pan Cookbook

Great Recipes for Stovetop Grilling
By Jame Ruth
Photographs by David Roth
$16.95 pb 978-0-8118-5352-1
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
Heirloom Beans
Great Recipes for Dips and Spreads,
Soups and Stews, Salads
and Salsas, and Much More
from Rancho Gordo
By Steve Sando and Vanessa Barrington
$22.95 pb 978-0-8118-6069-7
Stonewall Kitchen
APPETIZERS
Finger Foods and Small Plates
Stonewall Kitchen
Breakfast
A Collection of Good
Morning Recipes
Stonewall Kitchen
Winter Celebrations
Special Recipes for
Family and Friends
$19.95 hc 978-0-8118-6869-3

and Kathy Gunst

and Kathy Gunst
$19.95 hc 978-0-8118-6867-9
$19.95 hc 978-0-8118-6868-6

and Kathy Gunst
82
Olives, Anchovies,
and Capers
The Secret Ingredients
of the Mediterranean Table
By Georgeanne Brennan
$19.95 hc 978-0-8118-2494-1
The Best Casserole Cookbook Ever

With More Than 500 Recipes!
By Beatrice Ojakangas Photographs by Susie Cushner
A good cook once said that a casserole is a blend of

inspiration and whats 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 dayno matter whats 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 Ever
With More Than 400 Easy-to-Make Recipess
By Diane Phillips Photographs by James Baigrie
Minimal effort, maximum flavor. With 400 recipes,

Slow Cooker: The Best Cookbook Ever saves time
and money week after week with easy meals that
keep one eating well at home every day. From
Old-Fashioned Chicken Pot Pie to Mexican Hot
Chocolate Lava Cake, this cookbook contains
recipes for everything from soups and roasts to
cobblers and puddings, inspiring night after night
of great meals. Prep a few ingredients, toss them
in the pot, and let the cooker work its magic while
youre gone for the day. Return to a slow-cooked,
deeply flavored, great-smelling dinner for you and
your familyevery 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 Yorkbased photographer.
$24.95 pb 978-0-8118-6657-6
83
KILLER CHILI
Savory Recipes from North Americas Favorite Restaurants
FONDUE
By Stephanie Anderson

$16.95 pb 978-1-932855-60-9
$14.95 hc 978-0-8118-6080-2
From Our House to Yours

Comfort Food to Give and Share
New Vegetarian
More Than 75 Fresh, Contemporary Recipes
for Pasta, Tagines, Curries, Soups, and Stews,
and Desserts
Foreword by Joyce Goldstein

$19.95 pb 978-0-8118-3691-3
Macaroni & Cheese

By Marlena Spieler
$16.95 pb 978-0-8118-4962-3
By Robin Asbell
Photographs by Yvonne Duivenvoorden
$19.95 pb 978-0-8118-6579-1
SUNDAY SOUP
A Years Worth of Mouthwatering,
Easy-to-Make Recipes
By Betty Rosbottom
Photographs by Charles Schiller
$19.95 pb 978-0-8118-6032-1
84
The Official High Times

Cannabis Cookbook
More Than 50 Irresistible Recipes That Will Get You Hig
The Mediterranean
Slow Cooker Cookbook
By Elise McDonough and the editors of High Times magazine
By Diane Phillips Photographs by Tara Donne
Savor the unforgettable flavors of the Mediterranean

using a slow cooker! These 80 recipes are devoted
to such iconic dishes as Beef in Barolo from Italy,
Braised Basque Chicken from Spain, Bouillabaisse
from France, and Spicy Tagines from Morocco.
With a source guide for unusual ingredients and
helpful streamlined techniques, these slow-cooked
specialties are simple to make and even easier
to eat.
This first-ever cookbook from High Times magazinethe worlds most trusted name when it comes
to getting stonedis the deliciously definitive guide
to cannabis-infused cooking. Easy, accessible recipes and advice demystify the experience of cooking
with grass and offer a cornucopia of irie appetizers
and entrees, stoner sweets, cannabis cocktails, and
high-holiday feasts for any occasion, from Time
Warp Tamales and Sativa Shrimp Spring Rolls to
Pico de Ganja Nachos and Pineapple Express
Upside-Down Cake. Delectable color photos and
recipes inspired by stoner celebrities such as Snoop
Dogg, Cheech and Chong, and Willie Nelson will
spark the interest of experienced cannabis cooks
and budding chefs, whether theyre looking for
the perfect midnight munchie or just to take dinner
to a higher level.
Diane Phillips is the author of 15 cookbooks, including Slow Cooker: The

Best Cookbook Ever. She lives in San Diego, California.
Tara Donne is a Brooklyn-based food, travel, and portrait
photographer.
$24.95 pb 978-1-4521-0300-6
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 Remingtons photography is featured in numerous books, including
Kokkari and Vino Argentino. She lives in San Francisco.
$18.95 pb 978-1-4521-0133-0
85
The Big Book of Breakfast

Serious Comfort Food for
Any Time of the Day
The Big Book of Casseroles

250 Recipes for
Serious Comfort Food
By Maryana Vollstedt
$19.95 pb 978-0-8118-3338-7
$19.95 pb 978-0-8118-2260-2
The Big Book

of Easy Suppers
270 Delicious Recipes for
Casual Everyday Cooking
$19.95 pb 978-0-8118-4350-8
By Fred Thompson
The Big Book of Potluck

Good Foodand Lots of It
for Parties, Gatherings,
and All Occasions
The Big Book of

Soups and Stews
262 Recipes for
Serious Comfort Food
$19.95 pb 978-0-8118-4925-8
$19.95 pb 978-0-8118-3818-4
$19.95 pb 978-0-8118-3056-0
The Big Book of

Fish & Shellfish
More Than 250 Terrific Recipes
A HARVEST OF PUMPKINS
AND SQUASH
Seasonal Recipes
Pressure Cooking for Everyone

$19.95 pb 978-0-8118-2525-2
$15.95 hc 978-0-8118-6126-7
86
By Rick Rodgers and Arlene Ward

Photographs by Kathryn Russell
Crpes
Waffles
50 Savory and Sweet Recipes By Martha Holmberg

Photographs by James Baigrie
Sweet, Savory, Simple

By Dawn Yanagihara Photographs by Lucy Schaeffer
Martha Holmberg is uniquely equipped to bring

crpes into the home kitchen. Trained at the
renowned La Varenne cooking school, she has been
a food writer, editor, and cook in the United States,
England, and France for the past two decades.
Her lifelong love of this favorite food is apparent
throughout this collection of 50 sweet and savory
recipes, ranging from the simple and snacky
Butter-Sugar-Lemon of her teenage years to the
crepe cakes and cannelloni of an accomplished
cook. Her encouraging instructions and master
formulas produce beautiful crepes and tempting
sauces and fillings that pay homage to the classics
while also playing with ambitious and fascinating
flavor combinations and ingredients.
Experience the tempting peaks and valleys of

buttery, sweet and savory waffles. This collection of
more than 30 mouthwatering recipesplus a dozen
toppings to sprinkle, spread, drizzle, and otherwise
gild the waffleincludes childhood classics like the
basic Buttermilk Waffle and elegant updates like
Ham and Gruyre 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 syrupthese
delicately crisp, perfectly golden, and light as air
treats are the ultimate in culinary versatility.
Martha Holmberg is the former publisher and editor of Fine Cooking

magazine, the founding editor of MIX magazine, and the former food
editor of the Oregonian newspaper. She is also the author of Puff, a Julia
Child Awardfinalist cookbook. She lives in Portland, Oregon.
Dawn Yanagihara is a cookbook editor, recipe developer, and food writer.

She lives in San Francisco.
James Baigrie is a San Franciscobased photographer specializing in

food, interiors, and travel.
$16.95 hc 978-1-4521-0703-5
$19.95 hc 978-1-4521-0534-5
87
$35.00 hc 978-0-8118-7838-8
Modern Sauces is my favorite book this year. It is destined to be

a classic reference for the rest of my cooking life, on one of the
most valuable but least understood facets of cooking: sauces.
Martha Holmberg brings great intelligence and lucid writing and
instructions to the important craft of sauces. She is both
respectful of and illuminating about classic sauces, innovative in
her thinking about contemporary sauces, and practical in
terms of everyday cooking. This is a great book.
Michael Ruhlman
Modern Sauces
Sauce-Making for Everyone By Martha Holmberg Photographs by Ellen Silverman
This is the book for cooks who want to take their cooking to a whole new level. Martha Holmberg was trained at
La Varenne and is an award-winning food writer. Her look at this sometimes-intimidating genreexpressed in
clear, short bites of information and through dozens of process photographsdelivers the skill of great sauce-making to every kind of cook, from beginners to those more accomplished who wish to expand their repertoire. More
than 100 recipes for sauces range from standards such as barnaise, hollandaise, and marinara to modern riffs
such as maple-rum sabayon, caramelized onion coulis, and coconut-curry spiked chocolate sauce. An additional
55 recipes use the sauces to their greatest advantage, beautifying pasta, complementing meat or fish, or elevating a cake to brilliant. Modern Sauces is both an inspiration and a timeless reference on kitchen technique.
Martha Holmberg is an award-winning food writer who helped launch La Varenne Cooking School in France and has edited several food publications,
including Fine Cooking magazine. She lives in Portland, Oregon.
Ellen Silverman is a New Yorkbased food and lifestyle photographer.
BRusseLs sPROuTs with TOasTeD WaLNuTs

and aPPLe ciDeRcHiLe BuTTeR sauce
eL
For four chops, chicken breasts, steaks, or the like, use the
accents Fresh herb sprigs and/or 1 teaspoon to 1 tablefollowing amounts:
spoon accent ingredient such as Dijon mustard, soy sauce,
a big platter of these Brussels sprouts makes a delicious centerpiece for a fall dinner party. If you have a
green peppercorns, capers, or chopped fresh herbs
aromatics 1 tablespoon finely chopped shallot, onion,
pork roast or a roasted chicken to serve with them, all the better, but the vegetables themselves may just
leek, mushroom, or other mild aromatic and/or 1 teaspoon
1 to 4 tablespoons crme frache or heavy
f them
enrichments
steal
thechile,
spotlight.
finely chopped garlic,
fresh
peeled fresh ginger, or
other strong aromatic
cquired,
he choco-
cream)
liquids cup/60 milliliters wine, spirits, vinegar, or

other strong liquid1and/or
homelb/455gcup/180
mediummilliliters
Brussels sprouts,
trimmed and halved
quartered
made or canned reduced-sodium
broth,or
fruit
juice, hard
lengthwise
if large
cider, or other mild
liquid
and by
cream and/or 1 to 2 tablespoons unsalted butter
Heat the oven to 400F/200C/gas 6.
In a large bowl, toss the sprouts with the olive oil, and rosemary and season
with salt and pepper. Spread them in a single layer on a large rimmed baking
3 tbsp extra-virgin olive oil
sheet. Roast until just tender, 15 to 18 minutes. The single leaves that fall away
tsp chopped fresh rosemary
should be dark and crisp, and the sprouts should be tender when pierced with
tosalt
get
you
started,
here are ten great combinations:
Kosher
and
freshly
ground black
a knife but not mushy. Take a bite, to be sure.
, and salt
e pan
tir until
d con-
Bake the pudding until it is firm and no longer jiggly in the center and slightly
puffed, 45 to 60 minutes. It can be hard to tell when the pudding is completely
done, so if you have an instant-read thermometer, use it. The pudding should
register 160F/72C in the center.
Let the pudding cool briefly. Meanwhile, in a small bowl, whisk the crme
frache 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 crme frache. Serve right away.
pepper
During
the garlic
last 5
1. chopped shallot
5. chopped
fresh chile,
minced
cup/30 g coarsely chopped
walnuts
minutes
or so shallot
of roasting,
spread
8. chopped
and fresh
chilethe walnuts on a small bak-
slidevinegar,
them into
the oven.
Balsamic vinegaring sheet or pie pan and
sherry
crushed
fresh Cook until lightly toasted,
Balsamic vinegar
cup/60 ml apple ciderchile Butter

blackberries
or raspberries
Fresh orange juice
about 5 minutes. Pour onto
a plate and
reserve.
sauce (page 103)
Turkey or chicken broth
ng in each
ugh will
dijon mustard, chopped fresh

rosemary
unsalted butter
rd of the
heets with
directly
0 small
cing them
tips and
are fairly
unsalted butter
6. chopped shallot
dry white wine
2. minced garlic
madeira
dijon mustard, capers, finely

chopped cornichon, chopped
fresh flat-leaf parsley

sliced fresh basil
unsalted butter
Heavy cream
3. Thinly sliced yellow onion
7. chopped shallot
calvados, then white wine
C/gas 5,
brown,
ween the
apple cider
dijon mustard, chopped fresh
thyme
crme frache
a tiny
getting
serVes 4
4. chopped shallot
cognac or brandy
dijon mustard, cracked green
peppercorns
crme frache
Lot of freshly ground black pepper
9. chopped shallot and chile,
minced garlic
dry white wine

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
Fresh lemon juice

chopped fresh tarragon
a small,
casionally
ragrant
utes.
he cream;
at and
Mound the sprouts on Fresh

a platter
and drizzle
rosemary
sprig the butter sauce over the top. Start
with a small amount; you
can always
unsalted
butterpass more at the table. Sprinkle the walnuts
over the top and serve right away.
dijon mustard
crme frache
crme frache
ntinued . . .
110
modern sauces
carameL sauces
GraVY, Jus, and Pan sauce
88
169
227
$24.95 pb 978-1-4521-0670-0
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 Saut
Flank Steak with Chimichurri and Summer Squash Hash
One Pan, Two Plates

More Than 70 Complete Weeknight Meals for Two By Carla Snyder Photographs by Jody Horton
One pan + fresh ingredients = dinner for two! With an emphasis on reducing prep time and the usual sinkful
of dishes, cooking instructor Carla Snyder serves up the ideal couples guide to simple, complete, and truly
delicious mealsimagine Balsamic Braised Chicken Thighs with Figs and Creamy Polenta or Thyme-Rubbed
Salmon with Shallots and Caramelized Cauliflower Risottothat 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 Beardnominated Big Book of Appetizers. She lives in Ohio.
Jody Horton is an Austin, Texasbased food photographer whose work has appeared in many magazines and cookbooks.
89
The Heirloom Tomato

Cookbook
By Andrew Schloss
Photographs by Yvonne Duivenvoorden
24.95 pb 978-0-8118-5912-7
By Mimi Luebbermann
Photographs by Robert Holmes
and Dan Mills
$16.95 pb 978-0-8118-5355-2
By Stanley, Evan, Mark, and David Lobel with

Mary Goodbody and David Whiteman
Photographs by Lucy Schaeffer
$40.00 hc 978-0-8118-5826-7
OLIVE OIL
From Tree to Table
Pestos, Tapenades & Spreads

40 Simple Recipes for Delicious Toppings,
Sauces & Dips
Pizza
More Than 60 Recipes for Delicious
Homemade Pizza
$19.95 pb 978-0-8118-6176-2
By Stacey Printz
Photographs by Mark Lund
By Diane Morgan and Tony Gemignani

Photographs by Scott Peterson
$16.95 hc 978-0-8118-6589-0
$18.95 pb 978-0-8118-4554-0
PUFF
50 Flaky, Crunchy, Delicious
Appetizers, Entrees, and Desserts
Made with Puff Pastry
SALAD DRESSINGS
GRILL PAN COOKBOOK

Great Recipes for Stovetop Grilling
$14.95 pb 978-0-8118-6360-5
By Jame Ruth
Photographs by David Roth
By Martha Holmberg
Photographs by Ngoc Minh Ngo
$16.95 pb 978-0-8118-5352-1
By Peggy Knickerbocker
Photographs by Laurie Smith
By Jessica Strand
$19.95 pb 978-0-8118-5952-3
90
Lobels Meat Bible

All You Need to Know about Meat and
Poultry from Americas Master Butchers

80 Exciting New Recipes
Poulet
Cheesemongers Kitchen
160 Remarkable Recipes that Exalt the Honest Chicken

By Cree LeFavour Photographs by France Ruffenach
Celebrating Cheese in 75 Recipes

By Chester Hastings Photographs by Joseph De Leo
Poulet is more than just a cookbook dedicated to

chicken: it is an ode to this worldwide favorite.
More than 150 thoughtful recipes cover the globe
to breathe new life into the well-loved chicken
supper. Five chapters are organized by flavor
profileAmerican, Bistro, Latin, East and South
Asian, and North African/Mediterraneanto 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 LeFavours
sophistication and humor, coupled with wine,
cocktail, and beer suggestions, spark a new
appreciation of a time-honored favorite.
Todays specialty cheese market is booming, and

many once obscure cheese varieties are now widely
available. The Cheesemongers Kitchen collects
75 delightful recipes that move cheese into a meals
starring role. Culled from chef and cheesemonger
Chester Hastingss 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 explorationaccompanied by 50 color
photographs plus wine pairing tips from acclaimed
sommelier Brian Kallielis a comprehensive guide
to the vast world of specialty cheeses.
Cree LeFavour lives in New Yorks Hudson Valley. She is a former baker
who taught writing at New York University.
Chester Hastings is a chef, cheesemonger, and writer. He lives

in Los Angeles where he works at the celebrated gourmet emporium
Joans on Third.
France Ruffenach is a San Franciscobased photographer.

$27.50 hc 978-0-8118-7969-9
$35.00 hc 978-0-8118-7766-4
91
WINE
The Art of Decanting

Bringing Wine to Life
A Perfect Glass of Wine

Choosing, Serving, and Enjoying
By Sandra Jordan
with Lindsey Lee Johnson
By Brian St. Pierre
$16.95 hc 978-0-8118-5679-9
The Wine Deck

50 Ways to Choose, Serve
& Enjoy Great Wines
Wine Journal
A Companion for Wine Lovers
By Brian St. Pierre

$30.00 hc 978-0-8118-6560-9
$14.95 deck 978-0-8118-3654-8

92
$24.95 hc 978-0-8118-1295-5
By Brian St. Pierre

WINE
Winerd
The Winemaker Cooks
The Wine Tasting Game That Crushes Grape Fears

By Tamara Murphy
Menus, Parties, and Pairings

By Christine Hanna Photographs by Sheri Giblin
Wine tasting + wine trivia = major fun! This exciting

board game combines trivia with actual wine tasting,
making it perfect for parties. Be a winerd!
Over 19 million people visit the California wine

country every year to enjoy the areas renowned
wine, food, and landscapesand the casual lifestyle. Christine Hannaaward-winning winemaker,
mother, and consummate hostessepitomizes
the regions laid-back approach to wine and food.
Hanna shares her wine expertise and entertaining
savvy with 100 recipes, and 75 color photographs
capture her tabletops overflowing with local
ingredients and products. A souvenir of the good
life, The Winemaker Cooks is sure to be savored
by wine lovers everywhere!
$35.00 BOX 978-1-4521-0175-0

20 x 20 in, trivia cards (285 questions), notepad, 4 tasting cards, game board,
4 wine cork game pieces, 1 die, shrink-wrapped, Rights: W
Christine Hanna is a food writer, cooking teacher and president

of Hanna Winery. She lives in Healdsburg, California.
Sheri Giblin is a San Franciscobased photographer.
$35.00 hc 978-0-8118-6934-8
93
WINE
CHEESE & WINE

A Guide to Selecting, Pairing, and Enjoying
THE Ultimate Winery GUIde: Sonoma
By Janet Fletcher
By Heidi H. Cusick-Dickerson
Photographs by Richard Gillette
Preface by Rodney Strong
$24.95 hc 978-0-8118-5743-7
THE ULTIMATE WINERY GUIDE:

PACIFIC NORTHWEST
Oregon, Washington, and
British Columbia
By Christina Melander
Photographs by Janis Miglavs
$22.95 pb 978-0-8118-5529-7
94
Revised and Updated, Second Edition
$19.95 pb 978-0-8118-4200-6
The Wine Lovers Cookbook

Great Recipes for the Perfect Glass of Wine
By Sid Goldstein
Photographs by Paul Moore
Foreword by John Ash
$24.95 pb 978-0-8118-2071-4
WINE
Wine Bites
Vino Argentino
More Than 75 Simple Morsels That Pair Perfectly with Wine
An Insiders Guide to the Wines and Wine Country of Argentina

By Laura Catena Photographs by Sara Remington Foreword by Jay Miller
By Barbara Scott-Goodman Photographs by Kate Mathis
Wine Bites is an inspiring cookbook for those

who entertain casually and frequently. More than
60 recipes for simple, tasty snacks, including
wine pairings for each, plus vivid color photographs
demonstrate how easy these delectable dishes are
to prepare. Step-by-step instructions for putting
together a first-class cheese plate, or transforming
pantry staples into hors doeuvres 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
In this bookpart wine primer, part cultural

exploration, part introduction to the Argentine
lifestylediscover where to eat, what to see,
and how to travel like a local with Laura Catena,
the Argentina-born, United Stateseducated,
globetrotting wine star. The worlds fifth largest
producer of wine, Argentina is home to malbec,
the countrys 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 Franciscobased photographer.
$27.50 hc 978-0-8118-7330-7
95
C ulinary G ifts + S tationery
Eggs
SOUPS
MEAT
PASTA
LUNCH
rice,
grains
&
beans
sides
Grilling &
Barbecue
Cocktails
BREAKFAST
LUNCH
DINNER
fish
appetizers
BEVERAGES
POULTRY
VEGGIES
sweets
salads
BBQ
From the
New York Times
best-selling
author
Bakerella
Recipe Keeper
Illustrations by Katie Vernon
Recipe clutter is a thing of the past with this

beautifully illustrated pocket book. This
ultra-pretty package provides space for
organizing favorite recipes saved from magazines,
the Internet, friends, and family and comes
with preprinted stickers for identifying each of
the 12 roomy pockets.
$24.95 978-1-4521-0623-6
Hardcover with rounded corners, concealed Wire-O binding, 8 x 9 in,
12 expandable pockets, 2 sticker sheets, shrink-wrapped, Rights: W
Cake Pops Kit

By Bakerella
Bakerella is back with an adorable kit that makes

whipping up these cute little treats as easy as can be!
The colorful booklet contains ten of the authors
favorite projects (including five brand-new designs!)
along with step-by-step instructions for the
uninitiated. Also included is a cake pop stand to hold
each mini masterpiece after decorating, and enough
clear cello bags, cake pop sticks, gift cards, and
ribbon to wrap up 48 pops. This kit is a perfect gift
for bakers and crafters alike!
Angie Dudley is the creator of Bakerella.com, a wildly popular blog
chronicling her adventures in baking, and the author of the best-selling
and trendsetting Cake Pops.
$19.95 BOX 978-1-4521-0292-4
5 x 6 x 3 in, 80-page booklet, 48 paper cake pop sticks, 48 clear cello gift bags,
48 gift tags, 160 yards ribbon, block for holding cake pops, full-color photographs,
Rights: W
Also Available
Cake Pops Notes
By Bakerella
$14.95 978-1-4521-0291-7
4 x 5 in, 20 cards (10 designs repeating twice),
20 envelopes, full-color photographs, shrink-wrapped,
Rights: W
96
TO:
FROM:
TO:
FROM:
TYPE:
DATE:
The Wine Tasting Party Kit
TO:
Everything You Need to Host a Fun & Easy

Wine Tasting Party at Home!
FROM:
This all-inclusive kit makes hosting a wine

tasting party easy. The booklet outlines the ins
and outs of tasting wine and provides ideas for
what wines to taste first. Cloth wine bottle
covers allow for a blind tasting, while score
pads provide the perfect place to jot down
notes and rate favorites (a cheat sheet even
helps with flavor words). Learning about wine
has never been so festive and fun!
Cheese Papers
Beautiful Wrappers Fresher Cheeses
Protect cheese in style with fabulous wrappers

perfect for storing and pretty enough to use as
cheese gift wrap. Ideal for any variety, whether its
aged Cheddar, Asiago, luscious triple-cream Brie,
or fresh mozzarella di bufala, these wrappers will
help keep cheese fresher, longer.
$24.95 BOX 978-1-4521-0177-4

Box with removable lid: 9 x 6 in, 64-page illustrated booklet, 4 tasting
notepads, wineglass markers, 4 reusable cloth wine bottle covers, wine tasting
cheat sheet, 2-color illustrations throughout, shrink-wrapped, Rights: W
$12.95 978-1-4521-0810-0
11 x 14 in, 24 sheets in 3 designs, 3 sticker sheets,
shrink-wrapped, Rights: W
delicate
FRUITY
mild
tasty
SWEET
creamy
pungent
ROBUST
YUM!
AGED
roBUST
ROBUST
delicate
creamy
HARD
delicate
roBUST
pungent
creamy
nutty mild grassy
AGED
AGED FRUITY
mild
mild
pungent
delicate
pungent
roBUST
ROBUST
creamy
YUM!
NUTTY
deelish
STINKYTANGY SWEET
TANGY creamy
deelish
deelish mild
STINKY sweet SHARP mellow grassy
DEELISH
ripe
sharp TASTY
deelishtasty TASTYSWEETnutty
sweet
deelish
mild
sharp aged roBUST
mild
mild
pungent
ROBUST
roBUST
pungent
TASTY
TASTY
AGED
YUM!
YUM! stinky
delicate
SWEET
HARD
tasty NUTTY
deelish
pungent
FRUITY
RIPE grassyNUTTYsharp aged

sharp
deelishtasty NUTTY
SWEET
deelish mild
STINKYTANGY
TANGY creamy
deelish
deelish
grassy DEELISH STINKY sweet SHARP mellow
sharp TASTY
grassy
sharp aged
ripe
sweet
sharp mild
SWEET nuttyRIPE grassy
ripe NUTTY sharp aged deelish
sharp MILD
mild
mild
2012 Chronicle Books LLC
FRUITY
STINKYTANGY SWEET
TANGY creamy
deelish
deelish
mild
STINKY sweet SHARP mellow grassy
DEELISH
ripe
sharp TASTY
sweet
RIPE grassyNUTTYsharp MILD
sharp nutty
sharp aged roBUST
mild
HARD
TASTY
pungent
97
1 Chicken
and Egg:
10 Beautiful Prints
New format!
Photographs by Alex Farnum

A beautiful addition to any dcor,
these ready-to-frame prints reveal the
natural elegance and simple beauty
of chickens and their eggs in ten
gorgeous images chosen from Janice
Coles Chicken and Egg.
$20.00 US 978-1-4521-0706-6
paperback portfolio: 8 x 10
in, circle clasp with kitchen twine
closure; 10 prints of full-color photographic 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 admiring fetching art with this set of
ten gorgeous prints to display. The
individual printsone for each month
of the yearfeature artist Claudia
Pearsons 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 years 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, 7 x 9 in, 132 pp,

elastic band closure, more than
50 color charts and checkboxes,
Rights: W
98
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 kitchenincluding six
colorful silicone cups. Kids will
build on basic baking skills to whip
up twenty-five simple mouthwatering recipes with easy-to-clean,
oven- and microwave-safe baking
cups.
$18.99 US 978-1-4521-0877-3
kit, 10 x 6 x 2 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: 5 x 5 x

3 in; 16-page booklet, 175 cupcake
liners (100 large, 75 small), 24
flag toppers, color photographs,
Rights: XUKE
3 Chocolate
2
Notepad
Chocoholics take note! Unwrap

this chocolate bar notepad to find
a deliciously rich indulgence for
any desk.
$8.95 US 978-1-4521-0905-3
noteblock, 5 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, 3 x 2 x 1 in, trifold case

with snap closure, 30 cards and
envelopes, 3 sticker sheets, color
images throughout, Rights: US,
Ages: 6 and up
4
99
Girl Scout Cookies

ta
16 S
t ioner y Sheets & E nvel

opes Plus St ickers
Mix & Match Stationery
chez panisse eco-notecards
Girl Scouts Cookies Journal
Girl Scouts mix & match stationery
By Patricia Curtan
$9.95 pb 978-1-4521-0239-9
$8.95 978-1-4521-0241-2
$14.95 box 978-0-8118-7830-2
5 x 7 in, 192 pages, color illustrations, flexi-binding,
6 x 7 in, 16 writing sheets and 16 envelopes
4 x 6 x 1 in, 16 cards (8 designs repeating

2 times), 16 envelopes,100% recycled paper, soy-based
inks, color illustrations, shrink wrapped, Rights: W
Rights: US
(4 designs repeating 4 times), sticker sheet, polybagged,
Lunch Lines
Tear-Out Jokes for School Lunches
Apples I Have Eaten
By Dan Signer Illustrated by Robert Shadbolt
$14.95 hc 978-0-8118-7459-5
$9.99 978-0-8118-7639-1
Rights: US
By Jonathan Gerken
4 x 3 in, 384 perforated pages, 1-color

throughout, Rights: W
LA TABLE FRANAISE
NOTECARDS
By France Ruffenach
$14.95 978-0-8118-6564-7
5 x 6 in, 20 blank folded cards (5
images repeating 4 times), 20 envelopes,
Rights: W
Restaurants to Check Out

A Do-It-Yourself Restaurant Guide
S ushi-nery
Mix and Match Stationery
WANDERLUST
COFFEE JOURNAL
By Imagineering Company
By Amy Ennis
By Troy Litten
$10.95 978-0-8118-4094-1
$8.95 978-0-8118-4263-1
$9.95 pb 978-0-8118-6188-5
4 x 6 in, 128 pp, 3 dividers with

2-color illustrations, pocket, Rights: W
6 x 7 in, 16 stationery sheets and

16 envelopes (4 color designs repeating
4 times), sticker sheet, polybagged,
Rights: W
100
Birthday Cakes NoTECARDS

By Kathryn Kleinman
$13.95 US 978-0-8118-4618-9
5 x 6 in, 20 blank cards and
envelopes (5 images repeating 4 times),
Rights: W
Cake Pops Notes

Cupcake Shoppe Stationery
By Bakerella
$9.95 978-0-8118-7236-2
$14.95 978-1-4521-0291-7
6 x 7 in, 16 writing sheets and 16 envelopes

(4 color designs repeating 4 times), sticker sheet,
carton envelope, Rights: W
By Blanca Gmez
4 x 5 in, 20 cards (10 designs repeating twice),

20 envelopes, full-color photographs, shrink-wrapped,
Rights: W
Happy Birthday! notecards

8 Notecards & Envelopes
MADE ESPECIALLY FOR YOU

Labels for the Kitchen
Photographs by Annabelle Breakey
$14.95 978-0-8118-6521-0
$9.95 978-1-4521-0197-2
5 x 7 x 1 in, 30 sheets of labels,

Rights: W
Paperback portfolio, 4 x 6 in, 8 cards

(2 designs repeating 4 times) 8 envelopes, full-color
photographs, Rights: W
Kitchen Sticky Notes

Helpful Notes for the Home Cook
$12.95 pb 978-0-8118-7020-7
6 x 8 in, 22 sticky notepads (24 pp each), Rights: W
101
Cake Stencils
Cath Kidston Cupcake Liners
Recipes and How-To Decorating Ideas for Cakes and Cupcakes
By Cath Kidston
Stencil Designs by Jessica Hische Recipes by Tara Duggan

Photographs by Angie Cao
Pretty-as-can-be cupcake liners in four darling

patterns will make the worlds favorite baked
good that much more irresistible.
What do you get when you combine gorgeous

stencil designs, basic recipes for delicious cakes
and icings, and simple step-by-step decorating
tips? Wow-inspiring cakes! The 8 stencils include
patterns and letters that can be combined to create
hundreds of unique cakes and cupcakes. The reusable stencils are easily stored in a handy attached
pocket. Perfect for any celebration, Cake Stencils
makes decorating a piece of cake!
$9.95 box 978-0-8118-7921-7

9 x 2 x 1 in, 100 liners, Rights: W
Jessica Hische is a designer whose work has appeared in Fast,

Fresh & Green. She lives in Brooklyn, NY.
Tara Duggan is a James Beard Awardwinning food writer and cookbook
author. She lives in San Francisco.
Angie Cao is a San Franciscobased photographer.
$19.95 pb 978-0-8118-7661-2
8 x 8 in, 12 pp, 10 food-safe stencils, Rights: W
Cath Kidston Jam Jar Kit
Wrappings and Recipes for Delightful Jams and Preserves

By Cath Kidston
Cooks and crafters can use this darling kit to adorn

their homemade jams, sauces, and canned goods.
$14.95 US 978-1-4521-0266-5
Box with lid: 6 x 8 x 1 in, color booklet: 5 x 4 in, 12 pp, 8 color sticker
sheets, ornamental elastic string, 20 color paper jar toppers (5 designs repeating
4 times), shrink-wrapped, Rights: XUKE
102
Cupcake Kit
Pretty Cupcake Kit
Recipes, Liners, and Decorating Tools for Making the

Cutest Cupcakes Ever!
Decorate Your Cupcakes Instantly with Beautiful Liners, Flag Toppers,

and Creative Presentations
By Elinor Klivans
Projects by Shana Faust Recipes by Elinor Klivans

Photographs by Johnny Miller
Let them eat . . . cupcakes! This kit has everything

needed for making and decorating dozens of
cup-sized confections. Including a booklet filled
with 14 delicious recipes, it also comes with
250 decorative cup liners in two sizes, a pastry
bag, and an assortment of piping tips for creating
one-of-a-kind masterpieces. From classic
Chocolate Butterfly Cupcakes to decadent Rose
Petal Wedding Cupcakes, theyre the perfect
treat for birthdays, holidays, or any day in between.
Elinor Klivanss 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 2 in, 64-page booklet, 250 cupcake liners, pastry bag,
5 piping tips, Rights: W
Bakers of every skill level will find something to love

about this handy little kit that includes a booklet
with basic recipes and simple, quick decorating
tips. Creative display and packaging ideas showcase
the cupcakes for special events such as wedding
shower favors and a spectacular three-tiered
cupcake tower. Packed with hundreds of decorative
paper liners and dozens of colorful flag toppers,
the Pretty Cupcake Kit comes with everything you
need to make the cutest cupcakes ever!
Shana Faust is a freelance stylist, designer, and co-author of Handmade
Weddings. She lives in New York City.
Elinor Klivanss most recent cookbooks include Cupcakes! and
Chocolate Cakes. She lives in Camden, Maine.
Johnny Miller is a Brooklyn, New Yorkbased photographer whose
clients include Martha Stewart Living.
$19.95 kit 978-0-8118-7548-6
6 x 8 x 2 in, 24-page booklet, 200 cupcake liners, 34 flag toppers, Rights: W
103
MY A to Z Recipe Box
An Alphabet of Recipes for Kids
The Cheese Tasting Party Kit

Selecting and Serving International Cheeses
Sweet Shoppe Stationery
By Hilary Karmilowicz
Illustrated by Melissa Sweet
By Janet Fletcher
$9.95 978-1-4521-0629-8
$16.99 box 978-0-8118-5521-1
$16.95 box 978-0-8118-6893-8
sheets and 16 envelopes (4 designs repeating 4 times),
6 x 4 x 4 inch box. Includes 26 recipe cards,

26 blank cards, 2 sticker sheets, 4-color, Ages 3 and up,
Rights: W
5 x 8 in, box with acetate lid, tri-fold intro card,
full-color illustrations, sticker sheet, Rights: W
Case with 2 acetate windows, 6 x 7 in, 16 writing
50 cheese cards, 50 die-cut cards (2 designs),

50 food-safe wooden toothpicks, Rights: W
FORTUNE CUPCAKES
This fortune-themed cupcake kit contains everything bakers and
cupcake lovers of all ages need to create delicious cupcakes
featuring a recipe booklet plus delectable die-cut wrappers bearing
printed messages of good fortune.
Sushi Touch-and-Feel Stroller Cards
$14.99 US 978-1-4521-0233-7
WARNING: Possible entanglement or strangulation injury when

attached to crib or playpen. Do not attach to crib or playpen.
5 x 5 x 5 in, 75 cupcake liners, 30 cupcake wrappers with fortune

messages, 16-page recipe booklet, Rights: W,
Ages: 4 and up
104
By Fuko Kawamura
$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
Foodie Fight Rematch

A Trivia Game for Serious Food Lovers
By Joyce Lock
$22.95 box 978-0-8118-7858-6
6 x 4 x 2 in, hinged hardcover box with
magnetic closure, 150 cards (750 questions), 6 game
boards, 90 game pieces, 1 die, illustrated kitchen
poster, shrink-wrapped, Rights: W
Foodie Fight
A Trivia Game for Serious Food Lovers
By Joyce Lock
$22.95 box 978-0-8118-5864-9
6 x 4 x 2 in, 168 trivia cards, 6 game
boards (5 x 6 in), 108 game pieces, Rights: W
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
105
MoMA Art While

You Eat Place Mats
By Laura Ljungkvist for The Museum of Modern Art
This bestselling place mat format encourages

would-be artists to look at the world around them
(and the dinner table!) and take chances expressing
what they see. Filled with open-ended activities that
introduce users to principles of line, shape, color,
and form, these place mats will entertain whether at
home or dining out!
Laura Ljungkvist is the creator of many childrens books that have been
published all over the world. She lives in Brooklyn, New York.
The Museum of Modern Art is located in New York City, and receives 2
million visitors annually. Their mission is to encourage creativity and
self-expression in every child.
$12.99 pad 9 78-1-4521-0635-9
12 x 10 in, 104 pages, full-color illustrations throughout, 50 place mats, Rights: W
Animal Doodles Place Mats

Story Doodles Place Mats
Yummy Doodles Place Mats
By Taro Gomi
Break out your pencils and crayons, and help the

egg hatch and the chameleon change colors! Draw
the noodles in the soup and the toppings on the
pizza! Dress characters up, choose a pet, and go on
a vacation with these giant coloring and doodling
pads, each with 52 place mats! Picky eaters and
restless restaurant-goers of all ages will love Taro
Gomis 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
106
Drawing Food
T-Bone Steak Noteblock
A Journal By Claudia Pearson
Perfect for jotting down the meatiest thoughts and

lists, this die-cut noteblock looks like a juicy T-bone
steak. Meat lovers and BBQers, take note!
A drawing journal for food lovers, this guided

sketchbook invites users to drawand thereby
appreciatedelicious 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 Pearsons sweet
and playful illustrations offer a bountiful source of
inspiration.
$8.95 noteblock 978-1-4521-0200-9

5 1/4 x 7 1/4 in, 240 pp, shrink-wrapped, Rights: W
Claudia Pearson is a Brooklyn-based artist and author. She is the

illustrator of Perpetual Harvest from Chronicle Books.
$16.95 pb 978-1-4521-1131-5
7 x 9 in, 180 pp, full-color illustrations, Rights: W
107
TITLE INDE X
A
Absinthe, 28
Absinthe Cocktails, 28
Aida Mollenkamp's Keys to the Kitchen, 30
All Cakes Considered, 16
American Cocktail, 24
Animal Doodles Place Mats, 106
Antipasti, 54
Apples I Have Eaten, 100
Art of Decanting, 92
Art of the Bar, 28
Art of the Slow Cooker, 90
Art While You Eat Place Mats, 106
At Home with Michael Chiarello, 40
At the Farmer's Market with Kids, 63
B
Absinthe, 28
Absinthe Cocktails, 28
Aida Mollenkamp's Keys to the Kitchen, 30
All Cakes Considered, 16
American Cocktail, 24
Animal Doodles Place Mats, 106
Antipasti, 54
Apples I Have Eaten, 100
Art of Decanting, 92
Art of the Bar, 28
Art of the Slow Cooker, 90
Art While You Eat Place Mats, 106
At Home with Michael Chiarello, 40
At the Farmer's Market with Kids, 63
C
Cafe Pasqual's Cookbook, 38
Cake Pops: Cupcakes, 9
Cake Pops: Spring Chicks, 9
Cake Pops by Bakerella, 8
Cake Pops Holidays, 44
Cake Pops Kit, 96
Cake Pops Notes, 101
Cake Simple, 19
Cake Stencils, 102
Cat Cora's Kitchen, 40
Cath Kidston Cupcake Kit, 99
Cath Kidston Cupcake Liners, 102
Cath Kidston Jam Jar Kit, 102
Cheese & Wine, 94
Cheese Course, 82
Cheesemonger's Kitchen, 91
Cheese Papers, 97
Cheese Tasting Party Kit, 104
Chez Panisse Fruits & Vegetables Eco-Notecards, 100
Chicken and Egg, 75
Chicken and Egg Prints, 98
Chocolate Cakes, 14
Chocolate Deck, 16
Chocolate Notepad, 99
Cocktails for a Crowd, 27
Coffee, 28
Coffee Cakes, 15
Commonsense Kitchen, 34
Cooking at the Kasbah, 49
Cooking for Two, 38
108
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
Crme Brle, 16
Crpes, 87
Cupcake Deck, 15
Cupcake Kit, 103
Cupcakes!, 15
Cupcake Shoppe Stationery, 101
D
Delicious Dips, 82
Dim Sum, 54
D.I.Y. Delicious, 76
Drawing Food Journal, 107
E
Easy Pressure Cooker Cookbook, 80
Eat & Play, 67
Eat like a Man, 39
Edible Schoolyard, 76
F
Fairy Parties, 65
Farmers' Market Desserts, 16
Farm Together Now, 76
Fast Breads, 14
Fast, Fresh & Green, 76
Fed Up with Lunch, 76
Fiesta Latina, 49
50 Best Plants on the Planet, 77
Fire It Up, 43
First Real Kitchen Cookbook, 40
5 Spices, 50 Dishes, 49
Flavored Oils and Flavored Vinegars, 40
Flour, 21
Flour, too, 5
Fondue, 84
Foodie Fight, 105
Foodie Fight Rematch, 105
Fortune Cupcakes, 104
Four Seasons Pasta, 54
Fresh & Green Table, 72
Fresh from the Farmers' Market, 76
From Our House to Yours, 84
From Seed to Skillet, 74
G
Garden Anywhere, 76
Gem Pops, 61
Gentlemen, Start Your Ovens, 38
Gingerbread, 15
Girl in the Kitchen, 37
Girl Scouts Cookies Journal, 100
Girl Scouts Cookies Mini Notes, 99
Girl Scouts Mix & Match Stationery, 100
Glorious Pasta of Italy, 55
Gluten-Free Baking for the Holidays, 45
Good Day for Salad, 82
Grilled Cheese, 82
Grill Every Day, 42
Grill Pan Cookbook, 82, 90
Guac Off!, 82
H
Hand-Crafted Candy Bars, 11
Handheld Pies, 80
Happy Birthday! Notecards, 101
Harvest of Pumpkins and Squash, 86
Heirloom Beans, 82
Heirloom Tomato Cookbook, 90
Hip Sips, 26
Holiday Cocktails Deck, 45
Holiday Crafting & Baking with Kids, 45
How to Cook Like a Top Chef, 36
Humphrey Slocombe Ice Cream Book, 7
I
Ice Cream Treats, 16
Ice Sabers, 60
I Love Macarons, 14
I'm so happy it's happy hour, 24
In the Kitchen with Alain Passard, 46
In the Polish Country House Kitchen, 48
Irish Pub Cookbook, 54
J
James Beard Foundation's Best of the Best, 35
K
Keys to the Kitchen, 30
Kids in the Holiday Kitchen, 45
Killer Chili, 84
Kitchen Sticky Notes, 101
Kokkari, 51
L
La Paella, 49
L.A.'s Original Farmers Market Cookbook, 70
La Table Franaise Notecards, 100
Legends of Texas Barbecue Cookbook, 42
Let's Bring Back: The Cocktail Edition, 27
Let's Cook Japanese Food!, 54
Let's Go to the Farmer's Market, 63
Little Paris Kitchen, 47
Live Fire, 41
Lobel's Meat Bible, 90
Love in Spoonfuls, 64
Lunch Lines, 100
Luscious Chocolate Desserts, 16
Luscious Lemon Desserts, 16
M
Macaroni & Cheese, 84
Made Especially for You, 101
Madhur Jaffrey's Quick & Easy Indian Cooking, 52
Make Me a Cake!, 66
Margaritas, Mojitos & More, 26
Martin Yan Quick & Easy, 54
Martin Yan's China, 54
Masala Farm, 74
Mastering the Art of Chinese Cooking, 55
TITLE INDE X
Mastering the Grill, 42

Meat Club Cookbook, 38
Mediterranean Slow Cooker Cookbook, 85
Menus for Chez Panisse, 75
Michael Chiarello's Bottega, 53
Michael Chiarello's Casual Cooking, 40
Michael Chiarello's Flavored Oils and Flavored Vinegars, 40
Michael Chiarello's Live Fire, 41
Miette, 10
Mighty Gastropolis: Portland, 68
Milk & Cookies, 12
Mini Bar: Rum, 26
Mini Bar: Tequila, 26
Mini Bar: Vodka, 26
Modern Asian Flavors, 54
Modern Sauces, 88
MoMA Art While You Eat Place Mats, 106
Morocco, 50
My A to Z Recipe Box, 104
N
Nantucket Holiday Table, 45, 70
New Irish Table, 54
Newlywed Cookbook, 35
New Vegetarian, 84
New Whole Grains Cookbook, 76
NFL Gameday Cookbook, 42
99 Bottles of Beer Journal Set, 25
Noodles Every Day, 54
O
Official High Times Cannabis Cookbook, 85
Olive Oil, 90
Olives, Anchovies, and Capers, 82
One Pan, Two Plates, 89
P
Painted Cookies, 14
Party in a Cup!, 66
Perfect Glass of Wine, 92
Perfect Pops, 18
Perpetual Harvest, 98
Pestos, Tapenades & Spreads, 90
Pizza, 90
Plenty, 73
Poor Man's Feast, 33
Porch Parties, 28
Poulet, 91
Pressure Cooking for Everyone, 86
Pretty Cupcake Kit, 103
Pretzel Making at Home, 22
Princess Cupcakes, 65
Princess Tea, 65
Puff, 90
Pure Vegan, 71
Q
Quick & Easy Chinese, 52
Quick & Easy Indian Cooking, 52
Quick & Easy Korean Cooking, 52
Quick & Easy Mexican Cooking, 52
Quick & Easy Thai, 52
Quick & Easy Vietnamese, 52
R
Raw Awakening, 76
Real Thai, 49
Recipe Keeper, 96
Restaurants to Check Out, 100
Ribs, Chops, Steak & Wings, 42
Roots, 79
Ruhlman's Twenty, 31
Rustica, 51
S
Salad Dressings, 90
Salpicn! Cookbook, 49
Saltie, 69
Salumi, 49
San Francisco Chronicle Cookbook, 70
San Francisco Ferry Plaza Farmers' Market Cookbook, 70
Sangria, 26
Saveur The New Comfort Food, 39
Seasons in the Wine Country, 70
See's Famous Old Time Candies, 16
Seriously Simple, 38
Seriously Simple Parties, 34
Short & Sweet, 4
Simply Organic, 76
Sips & Apps, 26
Ski Country Cookbook, 38
Skinny Dips, 76
Skirt Steak, 32
Sky High, 15
Slice & Bake Cookies, 10
Slow Cooker: The Best Cookbook Ever, 83
Slow Fire, 43
Solo Suppers, 38
Southern Cakes, 15
Southern Cocktails, 28
Southern Pies, 14
Sticky, Chewy, Messy, Gooey, 16
Stonewall Kitchen Appetizers, 82
Stonewall Kitchen Breakfast, 82
Stonewall Kitchen Winter Celebrations, 45, 82
Story Doodles Place Mats, 106
Sugar Cube, 6
Sunday Brunch, 81
Sunday Roasts, 81
Sunday Soup, 84
Sushi-nery, 100
Sushi Touch-and-Feel Stroller Cards, 104
Sweet & Easy Vegan, 20, 76
Sweet Miniatures, 16
Sweet on Texas, 17
Sweet Shoppe Stationery, 104
Toddler Caf, 64
Tony and the Pizza Champions, 64
Top Chef: The Cookbook, 36
Top Chef: The Quickfire Cookbook, 36
Top Chef Quickfire Challenge Game, 36
Top Pot Hand-Forged Doughnuts, 19
Tra Vigne Cookbook, 40
Treme, 3
True Blood, 2
True Blood Drinks & Bites, 2
Turkey, 56
Turquoise, 54
Twist It Up, 62
U
Ultimate Bar Book, 26
Ultimate Winery Guide: Pacific Northwest, 94
Ultimate Winery Guide: Sonoma, 94
V
Very Merry Cookie Party, 45
Vino Argentino, 95
W
Waffles, 87
Wanderlust Coffee Journal, 100
We Love Madeleines, 17
Whole Beast Butchery, 78
Whoopie Pies, 18
Wine Bites, 95
Wine Deck, 92
Wine Journal, 92
Wine Lover's Cookbook, 94
Winemaker Cooks, 93
Winerd, 93
Wine Tasting Party Kit, 97
Wine Wars, 105
Wok Every Day, 54
Wookiee Pies, Clones Scones, and Other Galactic Goodies, 67
Y
Yummy Doodles Place Mats, 106
T
Take Away, 50
Tapas, 49
Tartine, 16
Tartine: The Boxed Set, 12
Tartine Bread, 13
T-Bone Steak Noteblock, 107
Tea & Crumpets, 14
Tequila, 28
Time for Dinner, 40
109
Featured Spinner Assortments

GOURME T
5 Spices, 50 Dishes
Blackbird Bakery Gluten-Free
Quick & Easy Mexican Cooking Cheese & Wine
$19.95 pb 978-0-8118-5342-2
$24.95 pb 978-0-8118-5912-7
$24.95 HC 978-0-8118-7331-4
$22.95 pb 978-0-8118-7232-4
$24.95 hc 978-0-8118-5743-7
Chicken and Egg
Chocolate Cakes
Eat Like a Man
Farmers Market Dessetts
Fast, Fresh & Green
$24.95 pb 978-0-8118-7045-0
$22.95 pb 978-0-8118-6872-3
$30.00 hc 978-0-8118-7741-1
$24.95 pb 978-0-8118-6672-9
$24.95 pb 978-0-8118-6566-1
Foodie Fight
Milk & Cookies
New Vegetarian
Perfect Pops
Plenty
$18.95 box 978-0-8118-5864-9
$24.95 hc 978-0-8118-7254-6
$19.95 pb 978-0-8118-6579-1
$16.95 hc 978-1-4521-0192-7
$35.00 hc 978-1-4521-0124-8
Ribs, Chops, Steaks & Wings
Sips & Apps
Skinny Dips
Sunday Soup
Wine Bites
$19.95 pb 978-0-8118-6826-6
$19.95 hc 978-0-8118-6406-0
$18.95 pb 978-0-8118-7142-6
$19.95 pb 978-0-8118-6032-1
$24.95 hc 978-0-8118-7630-8
110
Chronicle
Books
Floor
Display
ISBN: 978-1-4521-8547-7
Dimensions: 26 in. x 26 in. x 73.5 in.
Weight: 33 lbs.
Large pocket: 9.25 in. x 4 in. capacity
Small pocket: 8 in. x 3 in. capacity
To order contact your local Sales Rep
or Call: 1-800-759-0190
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Visit: chroniclebooks.com
Order $1,500 net ($3,000 retail) to receive
the gift rack for free plus a $50 shipping fee.
Accounts are required to order at least
two $500 net orders in the next year.
111
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112
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Chronicle Books Food &amp; Drink Fall 2013 Catalog

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Chronicle Books Food &amp; Drink Fall 2013 Catalog

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Fall 2013 Food & Drink Catalog

Making Your Own Fromage

Cowgirl Creamery Cooks

Cowgirl Creamery Cooks

Peggy Smith was a chef at Chez Panisse before co-founding

National print and online publicity

Social media outreach

Its common knowledge that the best

Tartine Book No. 3

Tartine Book No. 3

Marketing and Publicity Plan:

National print and online

Major review coverage

National print and online

Chocolate Chip Cookies

Dozens of Recipes for Reinterpreted Favorites

Comforting Pot-Lucky Dishes

The deliciously adaptable chocolate chip cookie stars in this

This tantalizing cookbook brings the irresistible charm

Carey Jones is a Denver-based food writer, personal chef, and

Chocolate Chip Cookies

Classic and new favorite

Denise Gee is the author of Porch Parties, Southern Cocktails,

This is probably the best time in history to

National print and

Brewing with both halves of your brain

The anatomy of a beer

Major review coverage

Hops! (The spice of beer.)

Understanding beer styles

Radio satellite tour

The Amazing Shape-Shifting Beer

Online and social media

In a Homer Simpson kind of way Ive spent a lot

Recipes for Slowing Down and Cooking More

This tantalizing book celebrates the art of cooking slowly with

Ribs, Chops, Steaks,

Art of the Slow Cooker

A Cooks Initiation into the Gorgeous World of Mushrooms

Cook 1 lb cleaned chanterelles in

Model Bakery is a part of everybody and

The Model Bakery Cookbook

Rick Rodgers is the author of more than 35 cookbooks

Espresso Bundt Cake

Radio satellite tour

Brandied Pumpkin Pie

Online and social media

The Glorious Vegetables of Italy

Sang An is a Korean-born photographer who specializes

The Glorious Vegetables of Italy

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Antonis Achilleos is a New Yorkbased photographer whose

This is not your granddaddys whiskey book.

Drink More Whiskey

This smart guide to whiskey introduces a new generation of would-be connoisseurs to

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Lets Bring Back:

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Some great kids lunches and snacks !

Best Lunch Box Ever

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Good Food, Great Business

Selected by the Worlds Top Critics and Glam Medias

How to Take Your Artisan Food Idea from Concept to Marketplace

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Chronicle Books Food & Drink Fall 2013 Catalog

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Its common knowledge that the best

This is probably the best time in history to

In a Homer Simpson kind of way Ive spent a lot

Model Bakery is a part of everybody and