Entertainment Weekly
Babble.com
18
new cake
pops!
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.
Marketing and
Publicity Plan:
$14.95 US
HC 978-1-4521-1116-2
8 x 6 in, 96 pp, color
images throughout
Rights: W
Food/Baking
NOVEMBER
Commonwealth Edition:
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CHRONICLEBOOKS.COM
Includes
photos from
the series!
FPO
Marketing and
Publicity Plan:
National print and
online publicity
Also available:
NEW
True Blood: A Journal
$15.95 PB
978-1-4521-1113-1
Online advertising
Online and social media
marketing campaign
Coordinated promotion
with HBO
2012 Home Box Office, Inc. All rights reserved. True Blood and
related trademarks are the property of Home Box Office, Inc.
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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
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
recipessalads, 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.
Roots
Marketing and
Publicity Plan:
$40.00 US
HC 978-0-8118-7837-1
8 x 10 in, 432 pp,
60 color photographs
Rights: W
Food
OCTOBER
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CHRONICLEBOOKS.COM
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.
Also available:
$18.95 US
HC 978-1-4521-0826-1
5 x 8 in, 208 pp, 2-color images
throughout, paper over board
Rights: WE
Cocktails/ Nostalgia
OCTOBER
$19.95 HC
978-0-8118-7413-7
$24.95 US
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
Wine/Entertaining
OCTOBER
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CHRONICLEBOOKS.COM
Recipes include :
Tomato-Orange Soup with
Grilled Cheese Toasts
Caramelized Fennel Tarte Tatin
Balsamic Caramel Chicken with
Roasted Eggplant
How To :
Bloom Whole Spices
Carve a Chicken
Frost a Cake
Peel Fava Beans
Tie a Roast
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.
Marketing and
Publicity Plan:
$35.00 US
HC 978-1-4521-0129-3
7 x 10 in, 448 pp, 200 color
photographs and illustrations
Rights: W
Cooking
NOVEMBER
[ P ] 8 0 0 7 5 9 019 0 /
[ F ] 8 0 0 2 8 6 9 471
CHRONICLEBOOKS.COM
Skirt Steak
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.
Skirt Steak
$75.00 US
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
Food/Baking
SEPTEMBER
$24.95 US
HC 978-1-4521-0709-7
6 x 8 in, 224 pp, die-cut
cover, clear acetate jacket
Rights: W
Food/Women
NOVEMBER
Chefs include :
Alice Waters
Gabrielle Hamilton
Melissa Perello
Christina Tosi
Nancy Silverton
Judy Rodgers
Anne Rosenzweig
Mindy Segal
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CHRONICLEBOOKS.COM
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.
Also available:
$50.00 US
HC 978-0-8118-6453-4
9 x 11 in, 384 pp, full-color
photographs throughout
Rights: W
Cooking
OCTOBER
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CHRONICLEBOOKS.COM
Waffles
We Love Madeleines
Waffles
Also available:
We Love Madeleines
Also available:
$16.95 US
HC 978-1-4521-0703-5
7 x 8 in, 108 pp, color
photographs throughout
Rights: W
Food
DECEMBER
Sunday Brunch
$17.95 US
HC 978-1-4521-0290-0
7 x 8 in, 128 pp, color
photographs throughout
Rights: W
Food/Baking
NOVEMBER
Whoopie Pies
$19.95 PB
978-1-4521-0535-2
[ P ] 8 0 0 7 5 9 019 0 /
$16.95 HC
978-0-8118-7454-0
[ F ] 8 0 0 2 8 6 9 471
CHRONICLEBOOKS.COM
Saltie
Sweet on Texas
Saltie
Marketing and
Publicity Plan:
$25.00 US
HC 978-1-4521-0302-0
7 x 9 in, 224 pp, 50 color
photographs, 10 full-color
illustrations
Rights: W
Food
NOVEMBER
10
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[ F ] 8 0 0 2 8 6 9 471
CHRONICLEBOOKS.COM
Also available:
$24.95 US
HC 978-1-4521-0248-1
8 x 8 in, 208 pp, color
photographs throughout
Rights: W
Food
NOVEMBER
Southern Cocktails
$14.95 HC
978-0-8118-5243-2
Porch Parties
$16.95 HC
978-0-8118-6580-7
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.
Also available:
Also available:
$24.95 US
PB 978-0-8118-7257-7
8 x 9 in, 224 pp, color
photographs throughout
Rights: W
Food/Entertaining
SEPTEMBER
Seriously Simple
$35.00 US
HC 978-1-4521-0301-3
8 x 10 in, 208 pp, 32 color
photographs
Rights: W
Food
OCTOBER
Big Vegan
$24.95 PB
978-0-8118-3194-9
[ P ] 8 0 0 7 5 9 019 0 /
$29.95 PB
978-0-8118-7467-0
[ F ] 8 0 0 2 8 6 9 471
CHRONICLEBOOKS.COM
11
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.
12
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Jacket
folds out into
a map!
CHRONICLEBOOKS.COM
-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.
Also available:
CRPE S
50
c rpe s
$35.00 US
HC 978-0-8118-7838-8
8 x 10 in, 256 pp, 50
color photographs throughout
Rights: W
Food
NOVEMBER
HOLMBERG
Modern Sauces
Crpes
$19.95 HC
978-1-4521-0534-5
Crepes can be rustic or delicate, homey or elegant . . . and appear to require far
more effort than they actually do. Martha Holmberg brings a modern perspective to this favorite
food, with easy do-ahead tips (crepes freeze beautifully!) and fresh flavor combinations such as
Sauted Pears, Aged Gouda, and Fresh Thyme; Swiss Chard, Goat Cheese, and Crunchy Walnut
Crumb Topping; and Roasted Rhubarb with Lemon Cream. Five basic batters (including a versatile gluten-free option!) pair with gutsy savory and lovely sweet fillings that will inspire you to
roll up some crepes any day of the week.
MARTHA HOLMBERG
$xx.xx U.S./xx.xx U.K.
PHOTOGRAPHS BY
JAMES BAIGRIE
FPO
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CHRONICLEBOOKS.COM
13
From Pulitzer
Prizewinning
journalist Anne
Applebaum
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 country
offers a tantalizing look into the turbulent history of this beautiful region. In a Polish
Country House Kitchen celebrates long-distance friendships with a love of food at the
core, bringing the good, sustaining foods of 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.
In a Polish Country House Kitchen
Recipes include :
$40.00 US
HC 978-1-4521-1055-4
8 x 10 in, 288 pp, more
than 150 color photographs
Rights: NAM & UKC
Food
DECEMBER
14
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[ F ] 8 0 0 2 8 6 9 471
CHRONICLEBOOKS.COM
Marketing and
Publicity Plan:
National print and
online publicity
Radio satellite tour
Major review coverage
Recipes include :
Tunisian Lentil and Lamb Soup
The Mediterranean
Slow Cooker Cookbook
$24.95 US
PB 978-1-4521-0300-6
8 x 9 in, 192 pp,
32 photographs
Rights: W
Food
SEPTEMBER
Also available:
Slow Cooker:
The Best Cookbook Ever
$24.95 US
HC 978-1-4521-0701-1
8 x 8 in, 168 pp, 32 color
photographs throughout
Rights: W
Food
NOVEMBER
$24.95 PB
978-0-8118-6657-6
[ P ] 8 0 0 7 5 9 019 0 /
[ F ] 8 0 0 2 8 6 9 471
Marketing and
Publicity Plan:
Social media outreach
Radio satellite tour
CHRONICLEBOOKS.COM
15
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.
Leanne Kitchen worked as a professional chef for 14 years. For the past decade she has worked in food and
travel publishing, which has taken her all over Asia and the Middle East from her base in Sydney, Australia.
Turkey
$35.00 US
HC 978-1-4521-0770-7
9 x 10 in, 272 pp,
178 color photographs
Rights: XUK, XAUNZ
Food
OCTOBER
16
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CHRONICLEBOOKS.COM
ALL
new
and Egg:
10 Beautiful Prints
New format!
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
PUB MONTH: SEPTEMBER
2 Perpetual
Harvest
FA L L 2 0 1 2 G I F T T I T L E S
1 Chicken
Journal
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CHRONICLEBOOKS.COM
17
FA L L 2 0 1 2 G I F T T I T L E S
ALL
new
1 Bake
It in a Cup!
$18.99 US 978-1-4521-0877-3
Notepad
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
18
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CHRONICLEBOOKS.COM
Applebaum, Anne, 14
Asbell, Robin, 11
Fidanza, Caroline, 10
Madeleine, Miss, 9
Mediterranean Slow
Cooker Cookbook, 15
Mighty Gastropolis:
Portland, 12
Modern Sauces, 13
Mollenkamp, Aida, 6
Morgan, Diane, 4
Myall, Julia, 18
B
Bake It in a Cup, 18
Bakerella, 2
Ball, Alan, 3
Beinvenu, Marcelle, 3
Blume, Lesley M. M., 5
Bread Journal, 17
Brooks, Karen, 12
C
Cake Pops Holidays, 2
Cath Kidston Cupcake Kit,
18
Chicken & Egg: 10
Beautiful Prints, 17
Chocolate Notepad, 18
Collerton, Rebecca, 10
Country Cooking of Greece,
8
Crittenden, Danielle, 14
D
Druckman, Charlotte, 7
Dudley, Angie, 2
Dunn, Anna, 10
G
Gee, Denise, 10
Gelber, Teri, 12
Girl Scout Cookies Mini
Notes, 18
Gluten-Free Baking for
the Holidays, 15
H
Holmberg, Martha, 13
How to Be in the Kitchen,
6
I
In a Polish Country House
Kitchen, 14
K
Kidston, Cath, 18
Kitchen, Leanne, 16
Kochilas, Diane, 8
L
Lets Bring Back: The
Cocktail Edition, 5
Waffles, 9
We Love Madeleines, 9
Wine Tasting Party Kit, 5
Worthington, Diane
Rossen, 11
P
Perpetual Harvest, 17
Phillips, Diane, 15
Pruiett, Elisabeth, 7
Yanagihara, Dawn, 9
Robertson, Chad, 7
Roots, 4
S
Saltie, 10
Sauvage, Jeanne, 15
Schula, Elizabeth, 10
Seriously Simple Parties,
11
Shalett, Karen Sommer, 3
Skirt Steak, 7
Sobol, Gianna, 3
Sweet & Easy Vegan, 11
Sweet on Texas, 10
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.
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CHRONICLEBOOKS.COM
19
$24.95 hc 978-1-4521-0126-2
8 x 8 in, 144 pp, Rights: W
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.
$19.95 pb 978-1-4521-0468-3
7 x 9 in, 144 pp, Rights: W
Ice cream
for adults!
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.
$19.95 hc 978-0-8118-7637-7
8 x 8 in, 160 pp, Rights: W
New York
Times
bestseller!
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.
$27.50 hc 978-0-8118-7504-2
8 x 8 in, 224 pp, Rights: W
Miette
100 Recipes and Variations from the San Francisco Sweet Shop
By Meg Ray with Leslie Jonath Photographs by Frankie Frankeny
Renowned for beautiful cakes and whimsical confections, Miette Patisserie is among the most beloved of San
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!
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.
CHOCOLATE CAKES
50 Great Cakes for Every Occasion
$16.95 hc 978-0-8118-5535-8
$22.95 pb 978-0-8118-6872-3
BISCOTTI
By Lou Seibert Pappas
CRPES
Sweet & Savory Recipes for the Home Cook
$9.95 hc 978-0-8118-0095-2
$14.95 pb 978-0-8118-5681-2
BREAD BIBLE
300 Favorite Recipes
By Beth Hensperger
$14.95 hc 978-0-8118-4603-5
$19.95 pb 978-0-8118-4526-7
$40.00 hc 978-0-8118-7041-2
8 x 10 in, 304 pp, Rights: W
Tartine Bread
By Chad Robertson Photographs by Eric Wolfinger
For the home or professional bread-maker, this is the book of the season. It comes from a man many consider
to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco,
a city that knows its bread. To Chad, bread is the foundation of a meal, the center of daily life, and each loaf tells
the story of the baker who shaped it. He developed his unique bread over two decades of apprenticeship with
the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers
will be astonished at how elemental it is. A hundred photographs from years of testing, teaching, and recipe
development provide step-by-step inspiration, while additional recipes provide inspiration for using up every
delicious morsel.
Chad Robertson trained at the Culinary Institute of America and, with his wife Elisabeth Prueitt, won the James Beard Outstanding Pastry Chef Award in 2008.
Eric Wolfinger is a photographer, surfer, and bread-making apprentice at Tartine Bakery. Like Chad, he lives in San Francisco.
Also Available
TARTINE
By Elisabeth Prueitt and Chad Robertson
Photographs by France Ruffenach
Foreword by Alice Waters
$35.00 hc 978-0-8118-5150-3
8 x 10 in, 224 pp, Rights: W
CUPCAKE KIT
Recipes, Liners, and Decorating Tips for
Making the Cutest Cupcakes Ever!
CUPCAKES!
By Elinor Klivans
$16.95 pb 978-0-8118-4545-8
By Elinor Klivans
Photographs by France Ruffenach
SKY HIGH
Irresistible Triple-Layer Cakes
COFFEE CAKES
Simple, Sweet, and Savory
$35.00 hc 978-0-8118-5448-1
$18.95 pb 978-0-8118-5507-5
SOUTHERN CAKES
Sweet and Irresistible Recipes for Everyday Celebrations
By Nancie McDermott
Photographs by Becky Luigart-Stayner
By Margaret M. Johnson
Photographs by Leigh Beisch and Margaret M. Johnson
GINGERBREAD
60 Timeless Recipes for Cakes, Cookies, Desserts,
Ice Cream, and Candy
$19.95 pb 978-0-8118-5370-5
$19.95 hc 978-0-8118-6214-1
$19.95 hc 978-0-8118-6191-5
By Elinor Klivans
Photographs by France Ruffenach
$24.95 hc 978-0-8118-7254-6
7 x 9 in, 224 pp, Rights: W
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.
By Lori Longbotham
Photographs by William Meppem
$35.00 hc 978-0-8118-4547-2
7 x 9 in, 320 pp, Rights: W
$18.95 pb 978-0-8118-6089-5
6 x 8 in, 196 pp, Rights: W
$14.95 hc 978-0-8118-4867-1
7 x 7 in, 96 pp, Rights: W
SWEET MINIATURES
The Art of Making Bite-Size Desserts
Completely Revised and Expanded
TARTINE
$35.00 hc 978-0-8118-5150-3
8 x 10 in, 224 pp, Rights: W
10
CRME BRLE
$22.95 pb 978-0-8118-2446-0
8 x 8 in, 384 pp, Rights: W
By Lori Longbotham
Photographs by Lucy Shaeffer
By Lori Longbotham
Photographs by Alison Miksch
$19.95 hc 978-0-8118-6599-9
$19.95 hc 978-0-8118-2893-2
$24.95 hc 978-0-8118-6781-8
8 x 8 in, 224 pp, Rights: W
$24.95 pb 978-0-8118-6672-9
8 x 8 in, 208 pp, Rights: W
11
Whoopie Pies
Perfect Pops
12
Cake Simple
By Mark and Michael Klebeck with Jess Thompson Photographs by Scott Pitts
$16.95 hc 978-1-4521-0212-2
7 x 8 in, 144 pp, Rights: W
13
$24.95 hc 978-0-8118-7331-4
7 x 8 in, 224 pp, Rights: W
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.
14
$35.00 hc 978-0-8118-6944-7
7 x 10 in, 320 pp, Rights: W
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.
15
Painted Cookies
I Love Macarons
By Hisako Ogita
16
Fast Breads
Southern Pies
$19.95 pb 978-0-8118-6570-8
8 x 8 in, 144 pp, Rights: W
$22.95 pb 978-0-8118-6992-8
8 x 8 in, 168 pp, Rights: W
17
B E V E R A G E S & C O C K TA I L S
American Cocktail
By Anne Taintor
18
B E V E R A G E S & C O C K TA I L S
By Dave Selden
By Jeff Alworth
19
B E V E R A G E S & C O C K TA I L S
HIP SIPS
Modern Cocktails to Raise
Your Spirits
$16.95 hc 978-0-8118-6209-7
$14.95 hc 978-0-8118-3017-1
7 x 7 in, 96 pp, Rights: W
$16.95 hc 978-0-8118-4958-6
SANGRIA
Fun and Festive Recipes
By Mittie Hellmich
Photographs by Victoria Pearson
$14.95 hc 978-0-8118-4290-7
By Kathy Casey
Photographs by Angie Norwood Browne
$19.95 hc 978-0-8118-6406-0
By Jessica Strand
Photographs by Frankie Frankeny
6 x 9 in, 120 pp, Rights: W
SMOOTHIES
RUM DRINKS
50 Caribbean Cocktails from Cuba
Libre to Rum Daisy
$16.95 hc 978-0-8118-6667-5
By Jessica B. Harris
Photographs by Tara Donne
$19.95 hc 978-0-8118-6699-6
7 x 8 in, 168 pp, Rights: W
SUPER SMOOTHIES
50 Recipes for Health and Energy
SUPER-CHARGED SMOOTHIES
More Than 60 Recipes for Energizing Smoothies
By Mary Corpening Barber and Sara Corpening Whiteford
Photographs by Jenifer Altman
$19.95 pb 978-0-8118-7024-5
5 x 9 in, 132 pp, Rights: W
By Mittie Hellmich
$19.95 hc 978-0-8118-4351-5
$15.95 pb 978-0-8118-1648-9
$16.95 pb 978-0-8118-2540-5
20
B E V E R A G E S & C O C K TA I L S
$15.95 pb 978-1-4521-0501-7
6 x 8 in, 208 pp, Rights: W
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.
Ben Applebaum, co-founder of CollegeStories.com, is an advertising creative director. He writes of awesomeness from his home in Connecticut.
Dan DiSorbo, co-founder of GetBombed.com, is a principal at PB&J Design, Inc. He lives in Connecticut.
21
B E V E R A G E S & C O C K TA I L S
$19.95 pb 978-0-8118-7541-7
6 x 8 in, 352 pp, Rights: W
Beer
A Genuine Collection of Cans
By Dan Becker and Lance Wilson
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.
Dan Becker is a midwest-born designer who studied graphic design at the University of Cincinnati. He lives and works in San Francisco.
Lance Wilson is a designer residing in the San Francisco Bay Area.
22
B E V E R A G E S & C O C K TA I L S
ABSINTHE
History in a Bottle
ABSINTHE COCKTAILS
50 Ways to Mix with the Green Fairy
By Kate Simon
Photographs by Lara Ferroni
$19.95 hc 978-0-8118-7329-1
$24.95 hc 978-0-8118-5498-6
9 x 11 in, 144 pp, Rights: W
COFFEE
Scrumptious Drinks and Treats
BIXOLOGY
Cocktails, Culture, and a Guide
to the Classics
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 Karl Petzke
7 x 8 in, 128 pp, Rights: W
23
GENER AL C O OKING
$35.00 hc 978-0-8118-7222-5
6 x 9 in, 608 pp, Rights: W
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.
INCLUDES
RECIPES FOR
24
Breakfast
Bread, Butter, Crackers, and Cheese
Great Lunches
Hot Vegetables and Vegetable Soups
Salads and Dressings
Beef, Pork, and Lamb
Chicken and Turkey
Fish and Shellfish
Pasta, Dumplings, Rice, and Stuffing
Sauces and Relishes
Pies and Fruit Desserts
Cakes
Gooey Desserts
Cookies and Candy
GENER AL C O OKING
$35.00 hc 978-0-8118-7683-4
8 x 10 in, 304 pp, Rights: W
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.
MARINATED MOZZARELLA
Consider a jar of fresh mozzarella marinating in the
fridge a gleeful luxury for when unexpected company arrives.
It takes such little planning, but yields delicious reward.
1 cup fresh miniature mozzarella balls (bocconcini)
or four medium balls fresh mozzarella
1 cup best-quality extra-virgin olive oil
Handful of herbs (such as rosemary, thyme, or basil)
Combine the mozzarella, olive oil, and herbs in a pretty jar
with a resealable lid. Set in the fridge for up to 1 week.
Bring to room temperature and set it on party tray with
long fork (for minis) or slice and serve (for mozzarella balls)
with bruschetta or tomato salad. Serves 4 to 6.
25
GENER AL C O OKING
$40.00 hc 978-1-4521-0059-3
8 x 10 in, 240 pp, Rights: W
One of the best memories of my last trip to San Francisco was standing
in line outside the Ferry Building, contemplating which hot dog I was
going to order from the 4505 stand. Just watching people walking
away munching on dogs piled high with crisp chicharrones was a treat.
It was topped only by getting my own Zilla dog, which was
every bit as delicious as advertised.
Ruth Reichl
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.
26
GENER AL C O OKING
$40.00 hc 978-0-8118-7643-8
8 x 10 in, 368 pp, Rights: W
Winner
of the IACP
Cookbook Award for
Best Reference
Cookbook!
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
27
GENER AL C O OKING
$24.95 hc 978-0-8118-4308-9
$16.95 hc 978-0-8118-5484-9
7 x 7 in, 128 pp, Rights: W
By Katharine Kagel
Photographs by Barbara Simpson
$35.00 hc 978-0-8118-3493-3
8 x 10 in, 272 pp, Rights: W
$22.95 pb 978-0-8118-0293-2
10 x 9 in, 160 pp, Rights: W
DINNER PARTIES
Simple Recipes for Easy Entertaining
SOLO SUPPERS
Simple Delicious Meals to Cook for Yourself
By Jessica Strand
Photographs by Caren Alpert
By Jessica Strand
Photographs by Victoria Pearson
By Tucker Shaw
Photographs by Leigh Beisch
By Joyce Goldstein
Photographs by Judi Swinks
$19.95 hc 978-0-8118-6348-3
$16.95 hc 978-0-8118-4298-3
$16.95 pb 978-0-8118-5206-7
$19.95 pb 978-0-8118-3620-3
SERIOUSLY SIMPLE
Easy Recipes for Creative Cooks
$18.95 hc 978-0-8118-4525-0
28
$24.95 pb 978-0-8118-3194-9
By Barbara Scott-Goodman
Photographs by Rita Maas
$24.95 hc 978-0-8118-5977-6
8 x 8 in, 156 pp, Rights: W
GENER AL C O OKING
29
GENER AL C O OKING
$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
30
GENER AL C O OKING
$29.95 hc 978-0-8118-7447-2
7 x 9 in, 256 pp, Rights: W
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
31
GENER AL C O OKING
MICHAEL CHIARELLOS
FLAVORED OILS AND VINEGARS
100 Recipes for Cooking with Infused
Oils and Vinegars
By Michael Chiarello
Photographs by Karl Petzke
$40.00 hc 978-0-8118-4048-4
$40.00 hc 978-0-8118-3383-7
By Beatrice Ojakangas
Photographs by Susie Cushner
$24.95 pb 978-0-8118-5624-9
$22.95 pb 978-0-8118-3998-3
FIREHOUSE FOOD
Cooking with San Franciscos Firefighters
$24.95 pb 978-0-8118-3988-4
$22.95 pb 978-0-8118-7810-4
$25.00 hc 978-0-8118-7742-8
By Michael Chiarello
Photographs by Daniel Proctor
$18.95 pb 978-0-8118-5536-5
$40.00 hc 978-0-8118-1986-2
9 x 11 in, 208 pp, Rights: W
32
GENER AL C O OKING
$30.00 hc 978-0-8118-7741-1
7 x 10 in, 224 pp, Rights: W
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.
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.
$19.95 hc 978-0-8118-7637-7
8 x 8 in, 160 pp, Rights: W
33
GENER AL C O OKING
Raw Awakening
Lose Weight Unleash Your Energy Radiate Health and Vitality Feel
and Look Spectacular By Kristen Suzanne
34
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
$22.95 hc 978-1-4521-0303-7
8 x 8 in, 176 pp,, Rights: W
Slow Fire
The Beginners Guide to Barbecue By Ray Dr. BBQ Lampe Photographs by Leigh Beisch Foreword by Famous Dave Anderson
Great barbecue is as simple as meat, fire, smoke, and time. This ode to authentic meaty goodness
gives barbecue beginners an essential guide to the tools, techniques, and recipes needed to make smoky,
mouthwatering, fall-off-the-bone meats. And seasoned smokers will learn a thing or two, too! Ray Lampe,
a.k.a. Dr. BBQ, brings decades of expertise as a barbecue master, providing indispensable wisdom alongside 68 of the best recipes he has encountered in his long and wide-ranging career, from tantalizing mains
such as Competition-Style Beef Brisket to lip-smacking sides such as Bacon and Blue Cheese Coleslaw.
For both stove-top smokers and regular backyard grills, Slow Fire makes it easy to cook irresistible slowcooked barbecue right at home.
Ray Dr. BBQ Lampe has been barbecuing professionally for over 20 years and is a cook-off champion. He has written 5 cookbooks, including Ribs,
Chops, Steaks & Wings. He lives in Florida.
Leigh Beisch is a San 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, best-selling
author and motivational speaker.
35
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
EXTREME BARBECUE
Smokin Rigs and Real
Good Recipes
By Bob Sloan
Photographs by Antonis Achilleos
By Diane Morgan
Photographs by E.J. Armstrong
$22.95 hc 978-0-8118-6698-9
$18.95 pb 978-0-8118-5318-7
$24.95 pb 978-0-8118-5208-1
LEGENDS OF TEXAS
BARBECUE COOKBOOK
Recipes and Recollections from
the Pit Bosses
THE NFL
GAMEDAY COOKBOOK
150 Recipes to Feed the Hungriest
Fan from Preseason to Super Bowl
By Robb Walsh
$18.95 pb 978-0-8118-2961-8
36
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
$24.95 pb 978-0-8118-6505-0
9 x 11 in, 416 pp, Rights: W
Follow-up to
New York Times
bestseller
Mastering
the Grill
Fire It Up
More Than 400 Recipes for Grilling Everything
By Andrew Schloss and David Joachim Photographs by Alison Miksch
What can we grill? EVERYTHING! From the best-selling authors of Mastering the Grill, comes the first
grill book focused on ingredients. Fire It Up shows 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 masterno 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.
Andrew Schloss is the author of 10 cookbooks. He lives in eastern 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.
ALSO
AVAILABLE
37
H O L I D AY C O O K I N G
By Diane Morgan
Photographs by E.J. Armstrong
$29.95 hc 978-0-8118-6139-7
8 x 9 in, 168 pp, Rights: W
$19.95 pb 978-0-8118-6093-2
8 x 9 in, 240 pp, Rights: W
By Susan Simon
Photographs by Jeffrey Allen
By Jessica Strand
and Tammy Massman-Johnson
Photographs by James Baigrie
By Jessica Strand
Photographs by Aime Herring
$16.95 pb 978-0-8118-6139-7
8 x 8 in, 96 pp, Rights: W
$19.95 pb 978-1-4521-0109-5
8 x 8 in, 128 pp, Rights: W
38
I N T E R N AT I O N A L F L AV O R S
FIESTA LATINA
Fabulous Food for Sizzling Parties
By Kitty Morse
Photographs by Laurie Smith
$22.95 pb 978-0-8118-1503-1
$19.95 hc 978-0-8118-4410-9
$18.95 hc 978-0-8118-5251-7
SALUMI
Savory Recipes and Serving Ideas for Salame,
Prosciutto, and More
5 SPICES, 50 DISHES
Simple Indian Recipes Using Five Common Spices
LA PAELLA
Deliciously Authentic Rice Dishes
from Spains Mediterranean Coast
By Jeff Koehler
By Ruta Kahate
Photographs by Susie Cushner
$19.95 pb 978-0-8118-5342-2
8 x 8 in, 132 pp, Rights: W
REAL THAI
The Best of Thailands
Regional Cooking
By Nancie McDermott
By Nancie McDermott
$14.95 pb 978-0-8118-1151-4
TAPAS
Sensational Small Plates from Spain
By Joyce Goldstein
Photographs by Leigh Beisch
$15.95 pb 978-0-8118-0017-4
$22.95 pb 978-0-8118-6298-1
39
I N T E R N AT I O N A L F L AV O R S
ANTIPASTI
Fabulous Appetizers and Small Plates
By Joyce Goldstein
Photographs by Paolo Nobile
By Janet Fletcher
Photographs by Victoria Pearson
$19.95 pb 978-0-8118-4872-5
$19.95 pb 978-0-8118-3908-2
By Margaret M. Johnson
Photographs by Leigh Beisch and Margaret M. Johnson
$24.95 pb 978-0-8118-4485-7
By Margaret M. Johnson
Photographs by Margaret M. Johnson and Christopher Hirsheimer
$24.95 pb 978-0-8118-3387-5
8 x 9 in, 224 pp, Rights: W
40
I N T E R N AT I O N A L F L AV O R S
$40.00 hc 978-0-8118-7539-4
9 x 12 in, 120 pp, Rights: W
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
9 x 11 in, 240 pp, Rights: W
41
I N T E R N AT I O N A L F L AV O R S
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
42
I N T E R N AT I O N A L F L AV O R S
$50.00 hc 978-0-8118-5933 -2
9 x 11 in, 384 pp, Rights: W
Winner
of the IACP
Cookbook Award for
Best International
Cookbook!
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.
43
I N T E R N AT I O N A L F L AV O R S
Take Away
Morocco
By Jean-Franois Mallet
By Jeff Koehler
44
I N T E R N AT I O N A L F L AV O R S
Kokkari
Rustica
45
I N T E R N AT I O N A L F L AV O R S
$22.95 pb 978-0-8118-4832-9
By Martin Yan
By Martin Yan
$24.95 pb 978-0-8118-6396-4
8 x 10 in, 240 pp, Rights: W
$24.95 pb 978-0-8118-4447-5
By Kit Shan Li
$8.95 pb 978-0-8118-4178-8
3 x 5 in, 80 pp, Rights: W
46
By Corinne Trang
Photographs by Maura McEvoy
$22.95 pb 978-0-8118-6143-4
8 x 8 in, 168 pp, Rights: W
DIM SUM
A Pocket Guide
TURQUOISE
A Chefs Travels in Turkey
By Greg and Lucy Malouf
Photographs by Lisa Cohen and William Meppem
$24.95 pb 978-0-8118-3195-6
$50.00 hc 978-0-8118-6603-3
I N T E R N AT I O N A L F L AV O R S
$30.00 hc 978-0-8118-7259-1
7 x 10 in, 280 pp, Rights: W
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.
ALSO
AVAILABLE
By Domenica Marchetti
Photographs by William Meppem
$19.95 pb 978-0-8118-4817-6
8 x 9 in, 168 pp, Rights: W
BIG NIGHT IN
More Than 100 Wonderful Recipes
for Feeding Family and Friends
Italian Style
By Domenica Marchetti
Photographs by Susie Cushner
$24.95 pb 978-0-8118-5929-5
9 x 8 in, 208 pp, Rights: W
47
I N T E R N AT I O N A L F L AV O R S
$50.00 hc 978-0-8118-6670-5
9 x 11 in, 392 pp, Rights: W
Winner of
2 James Beard
Foundation Awards
including Best
International Cookbook
and Cookbook
of the Year!
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.
Christopher Hirsheimers photographs have appeared in numerous food magazines and cookbooks. She lives in Pennsylvania.
48
I N T E R N AT I O N A L F L AV O R S
$50.00 hc 978-0-8118-6671-2
9 x 11 in, 392 pp, Rights: W
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.
Christopher Hirsheimers photographs have appeared in numerous food magazines and cookbooks. She lives in Pennsylvania.
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
49
KIDS C O OKING
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
8 x 8 in, 144 pp, Rights: W
50
KIDS C O OKING
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 Colleen Mullaney
Photographs by Jack Deutsch
$19.95 hc 978-0-8118-6177-9
$19.95 hc 978-0-8118-6731-3
51
KIDS C O OKING
$19.99 hc 978-0-8118-7784-8
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.
52
KIDS C O OKING
RECIPES AND
PROJECTS FOR LITTLE HANDS
AT
THE
FARMERS
MARKET
WITH KIDS
BY LESLIE JONATH & ETHEL BRENNAN
PHOTOGRAPHS BY SHERI GIBLIN
53
KIDS C O OKING
Party in a Cup!
Make Me a Cake!
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.
Cook It in a Cup
Quick Meals and Treats Kids Can Cook in Silicone Cups
By Julia Myall Photographs by Greg Lowe
ALSO
AVAILABLE
54
$16.99 pb 978-0-8118-5956-1
10 x 6 x 2 in, 64 pp, Rights: W
KIDS C O OKING
55
KATHY CASEYS
NORTHWEST TABLE
Oregon Washington British
Columbia Southern Alaska
By Kathy Casey
Food photographs by E. Jane Armstrong
$35.00 hc 978-0-8118-5432-0
COOKING UP A STORM
Recipes Lost and Found from the
Times-Picayune of New Orleans
By JoAnn Cianciulli
Photographs by Karl Petzke
$24.95 pb 978-0-8118-6577-7
$22.95 pb 978-0-8118-5568-6
By Christopher Hirsheimer
and Peggy Knickerbocker
$22.95 pb 978-0-8118-4462-8
6 x 7 in, 288 pp, Rights: W
56
$29.95 pb 978-0-8118-7863-0
9 x 11 in, 256 pp, Rights: W
Pure Vegan
70 Recipes for Beautiful Meals and Clean Living By Joseph Shuldiner Photographs by Emily Brooke Sandor
Pure Vegan proves that embracing a vegan lifestyle can be stylish and beautiful via 70 recipes that are
both plant-based and indulgent. The only vegan cookbook that celebrates eating and enjoyment rather than
emphasizing the politics of a vegan lifestyle, this beautiful compilation features novel, vivacious recipes. Yes,
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.
Seared Tofu
1 teaspoon of the s
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
ly used in
overnight soaking before being cooked, so in a pinch you can use canned
garbanzos. Orzo is a small, rice-shaped pasta that lends itself well to this soup,
r savory
Be careful not to ov
In a large bowl,
but feel free to substitute any pasta you happen to have on hand.
serves 4
bArbecue sAuce
spoons of the
10 minutes. Stir in
o 8 minutes. Stir in
F. Coat a 9-by-
e of the remaining
1 tablespoon water
1 teaspoon salt
140
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,
continued
Canola oil
86
1 cup orzo
93
Pure V e g a n a F t e r n o o n
serves 4 to 6
continued
87
84
141
57
S E A S O N A L & S U S TA I N A B L E
$29.95 hc 978-0-8118-7233-1
6 x 9 in, 240 pp, Rights: W
Masala Farm
Stories and Recipes from an Uncommon Life in the Country By Suvir Saran with Raquel Pelzel Photographs by Ben Fink
What happens when an Indian chef and consummate city dweller buys a farm in the country and endeavors to
raise farm animals and grow vegetables? Delicious food, of course! From acclaimed chef and author Suvir Saran,
Masala Farm offers a fresh twist on a farm-to-table approach to cooking and welcomes readers into the kitchen.
A steady stream of houseguests, the challenges of animal ownership, and the joys of being a part of a
small-town community supply the stories woven throughout this volume. Sixty recipes are organized by season.
Exquisite photography captures the lusciousness of 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.
58
S E A S O N A L & S U S TA I N A B L E
$40.00 hc 978-1-61689-029-2
11 9 in, 184 pp
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.
59
S E A S O N A L & S U S TA I N A B L E
$30.00 pb 978-0-8118-7221-8
9 x 11 in, 176 pp, Rights: W
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-great-grandmother.
Susan Heeger is a magazine and newspaper feature writer with a specialty in garden, design, home, lifestyle, and food stories. She lives in Los Angeles.
Eric Staudenmaier is a photographer and home gardener based in Los Angeles.
$19.95 hc 978-0-8118-7637-7
8 x 8 in, 160 pp, Rights: W
60
S E A S O N A L & S U S TA I N A B L E
$24.95 pb 978-0-8118-7045-0
7 x 9 in, 256 pp, Rights: W
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.
61
S E A S O N A L & S U S TA I N A B L E
D.I.Y. DELICIOUS
Recipes and Ideas for Simple Food from Scratch
EDIBLE SCHOOLYARD
A Universal Idea
By Anna Getty
Photographs by Dan Goldberg and Ron Hamad
By Alice Waters
Photographs by David Liittschwager
$24.95 pb 978-0-8118-6668-2
$24.95 hc 978-0-8118-6280-6
$27.50 hc 978-0-8118-6711-5
By Janet Fletcher
Photographs by Victoria Pearson
Introduction by Alice Waters
$24.95 pb 978-0-8118-6566-1
8 x 10 in, 224 pp, Rights: W
SKINNY DIPS
60 Recipes for Dips, Spreads, Chips, and Salsas
on the Lighter Side of Delicious
By Diane Morgan
Photographs by Sheri Giblin
$18.95 pb 978-0-8118-7142-6
6 x 8 in, 144 pp, Rights: W
SIMPLY ORGANIC
A Cookbook for Sustainable, Seasonal,
and Local Ingredients
By Alys Fowler
$19.95 pb 978-0-8118-6590-6
$24.95 pb 978-0-8118-6875-4
$24.95 pb 978-0-8118-6044-4
62
GARDEN ANYWHERE
How to Grow Gorgeous Container Gardens, Herb
Gardens, Kitchen Gardens and MoreWithout
Spending a Fortune
S E A S O N A L & S U S TA I N A B L E
$22.95 hc 978-1-4521-0228-3
6 x 8 in, 208 pp, Rights: WE
AS SEEN ON
When school teacher Mrs. Q forgot her lunch one day, she had no idea she was about to embark on an odyssey to
uncover the truth about public school lunches. Shocked by what her students were served, she resolved to eat
school lunch for an entire year, chronicling her experience anonymously on a blog that received thousands of hits
daily, and was lauded by such food activists as Mark Bittman, Jamie Oliver, and Marion Nestle. Here, Mrs. Q
reveals her identity for the first time in an eye-opening account of school lunches in America. Along the way, she
provides invaluable resources for parents and health advocates who wish to help reform school lunch, making
this a must-read for anyone concerned about childrens health issues.
Sarah Wu, also known as Mrs. Q, is a public school teacher. As the writer behind the blog FedUpwithLunch.com, she has eaten over a years worth of school
lunches. She has received praise from food activists and has appeared in the national media.
63
S E A S O N A L & S U S TA I N A B L E
$24.95 pb 978-1-4521-0265-8
8 x 10 in, 224 pp, Rights: W
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.
Also Available
FAST, FRESH & GREEN
More Than 90 Delicious Recipes for Veggie Lovers
By Susie Middleton Photographs by Ben Fink
$24.95 pb 978-0-8118-6566-1
8 x 10 in, 224 pp, Rights: W
64
S E A S O N A L & S U S TA I N A B L E
New York
Times
bestseller!
Big Vegan
Plenty
65
Handheld Pies
More Than 300 Recipes for Soups, Sides, Main Dishes, Sauces,
Desserts & Baby Food
66
By Diane Phillips
Sunday Brunch
Sunday Roasts
By Betty Rosbottom
Photographs by Susie Cushner
67
DELICIOUS DIPS
By Diane Morgan
Photographs by Joyce Oudkerk Pool
By Janet Fletcher
Photographs by Victoria Pearson
$16.95 hc 978-0-8118-4220-4
$19.95 hc 978-0-8118-2541-2
7 x 8 in, 120 pp, Rights: W
$18.95 pb 978-0-8118-1991-6
GRILLED CHEESE
50 Recipes to Make You Melt
By Marlena Spieler
Photographs by Sheri Giblin
$16.95 pb 978-0-8118-4129-0
GUAC OFF!
Rules & Recipes for Becoming
Guacamole Champion of the World
By Nathan Myers
Photographs by Jeremy Webster
$14.95 hc 978-0-8118-6506-7
5 x 7 in, 112 pp, Rights: W
HEIRLOOM BEANS
Great Recipes for Dips and Spreads,
Soups and Stews, Salads
and Salsas, and Much More
from Rancho Gordo
By Steve Sando and Vanessa Barrington
Photographs by Sara Remington
$22.95 pb 978-0-8118-6069-7
8 x 8 in, 180 pp, Rights: W
STONEWALL KITCHEN
APPETIZERS
Finger Foods and Small Plates
OLIVES, ANCHOVIES,
AND CAPERS
The Secret Ingredients
of the Mediterranean Table
By Georgeanne Brennan
Photographs by Leigh Beisch
$19.95 hc 978-0-8118-2494-1
6 x 8 in, 132 pp, Rights: W
STONEWALL KITCHEN
BREAKFAST
A Collection of Good
Morning Recipes
STONEWALL KITCHEN
WINTER CELEBRATIONS
Special Recipes for
Family and Friends
STONEWALL KITCHEN
GRILLING
Fired-Up Recipes for Cooking
Outdoors All Year Long
$19.95 hc 978-0-8118-6869-3
$19.95 hc 978-0-8118-6867-9
$19.95 hc 978-0-8118-6868-6
$19.95 hc 978-0-8118-6870-9
68
Slow Cooker:
The Best Cookbook Ever
With More Than 400 Easy-to-Make Recipess
By Diane Phillips Photographs by James Baigrie
69
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
$19.95 pb 978-0-8118-3691-3
8 x 8 in, 144 pp, Rights: W
NEW VEGETARIAN
More Than 75 Fresh, Contemporary Recipes
for Pasta, Tagines, Curries, Soups, and Stews,
and Desserts
$16.95 pb 978-0-8118-4962-3
By Maryana Vollstedt
Photographs by Jennifer Levy
By Robin Asbell
Photographs by Yvonne Duivenvoorden
$14.95 pb 978-0-8118-4717-9
By Marlena Spieler
Photographs by Noel Barnhurst
$19.95 pb 978-0-8118-6579-1
8 x 8 in, 144 pp, Rights: W
POTPIES
Yumminess in a Dish
By Elinor Klivans
Photographs by Scott Peterson
SUNDAY SOUP
A Years Worth of Mouthwatering,
Easy-to-Make Recipes
$18.95 pb 978-0-8118-5161-9
By Betty Rosbottom
Photographs by Charles Schiller
$19.95 pb 978-0-8118-6032-1
8 x 8 in, 168 pp, Rights: W
70
MEATLOAF
60 Irresistible Favorites
$18.95 pb 978-1-4521-0133-0
7 x 9 in, 160 pp, Rights: WE
Go way beyond
the brownie.
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.
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.
71
By Maryana Vollstedt
By Maryana Vollstedt
$19.95 pb 978-0-8118-4943-2
$19.95 pb 978-0-8118-3338-7
$19.95 pb 978-0-8118-2260-2
By Maryana Vollstedt
$19.95 pb 978-0-8118-4925-8
By Maryana Vollstedt
$19.95 pb 978-0-8118-4350-8
$19.95 pb 978-0-8118-3818-4
8 x 8 in, 344 pp, Rights: W
A HARVEST OF PUMPKINS
AND SQUASH
Seasonal Recipes
By Maryana Vollstedt
$19.95 pb 978-0-8118-2525-2
$19.95 pb 978-0-8118-3056-0
$15.95 hc 978-0-8118-6126-7
72
$19.95 hc 978-1-4521-0534-5
7 x 9 in, 144 pp, Rights: W
Crpes
50 Savory and Sweet Recipes By Martha Holmberg Photographs by James Baigrie
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.
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.
James Baigrie is a San Franciscobased photographer specializing in food, interiors, and travel.
73
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
$40.00 hc 978-0-8118-5826-7
PIZZA
More Than 60 Recipes for Delicious
Homemade Pizza
By Stacey Printz
Photographs by Mark Lund
$16.95 hc 978-0-8118-6589-0
$18.95 pb 978-0-8118-4554-0
By Martha Holmberg
Photographs by Ngoc Minh Ngo
$19.95 pb 978-0-8118-5952-3
PUFF
50 Flaky, Crunchy, Delicious
Appetizers, Entrees, and Desserts
Made with Puff Pastry
SALAD DRESSINGS
$14.95 pb 978-0-8118-6360-5
By Joyce Goldstein
Photographs by Leigh Beisch
By Jame Ruth
Photographs by David Roth
$16.95 pb 978-0-8118-5352-1
By Jessica Strand
Photographs by Maren Caruso
74
OLIVE OIL
From Tree to Table
By Peggy Knickerbocker
Photographs by Laurie Smith
$19.95 pb 978-0-8118-6176-2
10 x 9 in, 168 pp, Rights: W
Poulet
Cheesemongers Kitchen
Cree LeFavour lives in New Yorks Hudson Valley. She is a former baker
who taught writing at New York University.
$35.00 hc 978-0-8118-7766-4
8 x 10 in, 224 pp, Rights: WE
75
WINE
By Sandra Jordan
with Lindsey Lee Johnson
$16.95 hc 978-0-8118-5679-9
$24.95 hc 978-0-8118-1295-5
WINE JOURNAL
A Companion for Wine Lovers
$9.95 978-0-8118-6516-6
$30.00 hc 978-0-8118-6560-9
76
WINE
Winerd
77
WINE
78
WINE
Wine Bites
Vino Argentino
79
C U L I N A R Y G I F T S + S TAT I O N E R Y
From the
New York Times
best-selling
author
Bakerella
Also Available
CAKE POPS NOTES
20 Notecards and Envelopes
By Bakerella
$14.95 978-1-4521-0291-7
4 x 5 in, 20 cards (10 designs repeating twice),
20 envelopes, full-color photographs, shrink-wrapped,
Rights: W
80
C U L I N A R Y G I F T S + S TAT I O N E R Y
TO:
Eggs
SOUPS
MEAT
PASTA
FROM:
LUNCH
rice,
grains
&
beans
sides
Grilling &
Barbecue
Cocktails
BREAKFAST
LUNCH
DINNER
fish
appetizers
BEVERAGES
POULTRY
VEGGIES
sweets
salads
BBQ
TO:
FROM:
Recipe Keeper
TYPE:
DATE:
TO:
FROM:
Cheese Papers
Beautiful Wrappers Fresher Cheeses
$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
$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
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
mild
mild
pungent
ROBUST
roBUST
pungent
TASTY
TASTY
AGED
YUM!
YUM! stinky
delicate
SWEET
HARD
tasty NUTTY
deelish
pungent
FRUITY
sharp MILD
mild
mild
FRUITY
STINKYTANGY SWEET
TANGY creamy
deelish
deelish
mild
STINKY sweet SHARP mellow grassy
DEELISH
ripe
sharp TASTY
deelishtasty TASTYSWEETnutty
sweet
RIPE grassyNUTTYsharp MILD
sharp nutty
mild
HARD
TASTY
pungent
81
C U L I N A R Y G I F T S + S TAT I O N E R Y
By Patricia Curtan
$9.95 pb 978-1-4521-0239-9
$8.95 978-1-4521-0241-2
Rights: US
LUNCH LINES
Tear-Out Jokes for School Lunches
$14.95 hc 978-0-8118-7459-5
$9.99 978-0-8118-7639-1
Rights: US
By Jonathan Gerken
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
USHI-NERY
S
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
82
C U L I N A R Y G I F T S + S TAT I O N E R Y
By Bakerella
$9.95 978-0-8118-7236-2
$14.95 978-1-4521-0291-7
By Blanca Gmez
$14.95 978-0-8118-6521-0
$9.95 978-1-4521-0197-2
83
C U L I N A R Y G I F T S + S TAT I O N E R Y
Cake Stencils
By Cath Kidston
84
C U L I N A R Y G I F T S + S TAT I O N E R Y
Cupcake Kit
By Elinor Klivans
85
C U L I N A R Y G I F T S + S TAT I O N E R Y
MY A TO Z RECIPE BOX
An Alphabet of Recipes for Kids
MY LUNCH BOX
50 Recipes for Kids to Take to School
By Hilary Karmilowicz
Illustrated by Melissa Sweet
By Hilary Karmilowicz
Illustrated by Melissa Sweet
By Janet Fletcher
Photographs by Victoria Pearson
FORTUNE CUPCAKES
This fortune-themed cupcake kit contains everything
bakers and cupcake lovers of all ages need to create
delicious cupcakesfeaturing a recipe booklet plus
delectable die-cut wrappers bearing printed messages of
good fortune.
$14.99 US 978-1-4521-0233-7
5 x 5 x 5 in, 75 cupcake liners, 30 cupcake wrappers with
fortune messages, 16-page recipe booklet, Rights: W,
Ages: 4 and up
86
C U L I N A R Y G I F T S + S TAT I O N E R Y
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
$18.95 box 978-0-8118-5864-9
6 x 4 x 2 in, 168 trivia cards, 6 game
boards (5 x 6 in), 108 game pieces, Rights: W
OVER 80,000 COPIES SOLD
Wine Wars
A Trivia Game for Wine Geeks and Wannabes
By Joyce Lock
$19.95 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
87
C U L I N A R Y G I F T S + S TAT I O N E R Y
By Fuko Kawamura
88
C U L I N A R Y G I F T S + S TAT I O N E R Y
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
89
TITLE INDE X
F
Absinthe, 23
Cake Simple, 13
Fairy Parties, 51
Absinthe Cocktails, 23
Cake Stencils, 84
Casual Cooking, 32
I Love Macarons, 16
American Cocktail, 18
Fast Breads, 17
Antipasti, 40
Fiesta Latina, 39
Cheese Course, 68
Firehouse Food, 32
Art of Decanting, 76
Cheesemonger's Kitchen, 75
Fire It Up, 37
the Best, 29
Cheese Papers, 81
5 Spices, 50 Dishes, 39
Flour, 15
Fondue, 70
Killer Chili, 70
Chocolate Cakes, 6
Foodie Fight, 87
Chocolate Deck, 10
Kokkari, 45
Bartender's Deck, 23
Christmas Table, 38
Fortune Cupcakes, 86
Coffee, 23
Coffee Cakes, 8
La Paella, 39
Commonsense Kitchen, 24
book, 56
Cooking Up a Storm, 56
Cook It in a Cup!, 54
Garden Anywhere, 62
Gingerbread, 8
Crme Brle, 10
Love in Spoonfuls, 50
Crpes, 6
Lunch Lines, 82
Big Vegan, 65
Cupcake Kit, 8, 85
Cupcakes!, 8
Biscotti, 6
Eco-Notecards, 82
Bixology, 23
Blackbird Bakery Gluten-Free, 14
Grilled Cheese, 68
Delicious Dips, 68
Guac Off!, 68
Dim Sum, 46
Bottega, 41
Dinner Parties, 28
Make Me a Cake!, 54
Bread Bible, 6
D.I.Y. Delicious, 62
Handheld Pies, 66
Heirloom Beans, 68
Masala Farm, 58
Hip Sips, 20
Meatloaf, 70
Edible Schoolyard, 62
Extreme Barbecue, 36
Cookbook, 28
Brittles, Barks & Bonbons, 6
90
Cooking, 42
TITLE INDE X
Q
Michael Chiarello's Bottega, 41
Wine Deck, 76
Wine Journal, 76
Flavored Vinegars, 32
Miette, 5
Sugar Cube, 2
Sunday Brunch, 67
Winemaker Cooks, 77
Celebrations, 68
Sunday Roasts, 67
Winerd, 77
Sunday Soup, 70
Wine Wars, 87
Raw Awakening, 34
Super-Charged Smoothies, 20
Real Thai, 39
Super Smoothies, 20
Morocco, 44
Sushi-nery, 82
My A to Z Recipe Box, 86
Recipe Keeper, 81
My Lunch Box, 86
Sweet Miniatures, 10
Ruhlman's Twenty, 27
Rum Drinks, 20
New Crpes, 73
Rustica, 45
Tagine Deck, 74
Take Away, 44
Tapas, 39
Salad Dressings, 74
Tartine, 7, 10
New Vegetarian, 70
Salpicn! Cookbook, 39
Tartine Bread, 7
Salumi, 39
Tequila, 23
Market Cookbook, 56
Toddler Caf, 50
Northwest Table, 56
Sangria, 20
Seriously Simple, 28
Olive Oil, 74
Simply Organic, 62
Turquoise, 46
Twist It Up, 52
Cookbook, 71
Skinny Dips, 62
Painted Cookies, 16
Sky High, 8
Party in a Cup!, 54
Ever, 69
Perfect Pops, 12
Slow Fire, 35
Smoothies, 20
Pizza, 74
Solo Suppers, 28
Plenty, 65
Southern Cakes, 8
Vino Argentino, 79
Porch Parties, 23
Southern Cocktails, 23
Potpies, 70
Southern Pies, 17
Poulet, 75
Princess Cupcakes, 51
Whoopie Pies, 12
Princess Tea, 51
Wine Bites, 79
Puff, 74
Pure Vegan, 57
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM
91
5 Spices, 50 Dishes
$19.95 PB 978-0-8118-5342-2
$24.95 PB 978-0-8118-5912-7
$24.95 HC 978-0-8118-7331-4
$19.95 HC 978-0-8118-7637-7
$24.95 HC 978-0-8118-5743-7
Chocolate Cakes
$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
New Vegetarian
Perfect Pops
Plenty
$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
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
92
New
Chronicle
Books
Floor
Display
ISBN: 978-1-4521-8547-7
Dimensions: 26 in. x 26 in. x 73.5 in.
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Large pocket: 9.25 in. x 4 in. capacity
Small pocket: 8 in. x 3 in. capacity
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