Agate Publishing Spring 2014 by Agate Publishing

Spring 2014 Catalog

Contents CharcuterĂa.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 2 Provence Food and Wine. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ... 4 Market-Fresh Mixology. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 5 Locally Brewed... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 6 The Green City Market Cookbook. . . . . . . . . . ... 8 Ask Amy.. . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 9 Recognition.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Opportunity Knocking.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 11 Improvise. . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 The Worldâ&#x20AC;&#x2122;s Richest Man. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 13 Bare-Knuckled Lit. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 backlist. .................. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

from the publisher

n my last catalog letter, I wrote that we expected more growth ahead. That

growth has happened, as Agate’s lists have expanded and our sales are up significantly. This is a good time for our company. This season sees Agate publishing its second book by novelist O.H.

Bennett, the kind of underappreciated fiction writer I am always interested in finding for our Bolden imprint. Bennett’s new book, Recognition, builds on his proven gifts for creating deep, engaging characters and engrossing plots by adding an unpredictable thriller element to this, his fourth novel. I tell everyone who will listen that I believe Bennett’s work deserves the sort of recognition that Edward P. Jones found later in his career, and we hope this new novel will find many readers who agree. Our B2 Books imprint expands with the newest addition to our In Their

Own Words line of books, which features quotations from major business figures and entrepreneurs. The World’s Richest Man: Carlos Slim In His Own Words covers the man best known in the US as the financier whose opportune investment in the New York Times Company a few years ago made him a quietly important figure in American media. Perennially recognized as the wealthiest man in the world according to most such rankings, Slim is still little recognized in this country, and this book should go a long way toward changing that. On the culinary front, our Surrey and Midway lists also feature new releases from authors we’ve previously published here at Agate, such as Viktorija Todorovska, Anna Blessing, and Bridget Albert and Mary Barranco, as well as a book from Chicago’s Green City Market, one of the most celebrated urban farmers markets in the country. Building longer-term relationships with terrific writers is a key part of how we publish here at Agate. We expect yet another banner year. As always, thank you for your interest in our books.

Doug Seibold President, Agate

CHARCUTERÍa The Soul of Spain

Jeffrey Weiss Foreword by José Andrés, Photographs by Nathan Rawlinson, Illustrations by Sergio Mora

C Trade cloth March 2014 $39.95

8.5 x 10.5 ISBN: 978-1-57284-152-9

• No other English-language book focuses solely on traditional Spanish curing and butchering, and also includes recipes • Poised to become a go-to guide for chefs and food pros wishing to expand their repertoires into Spain’s ascendant cuisine • Recipes emphasize farm-to-table sourcing and a DIY mindset

harcutería: The Soul of Spain is the first book to introduce authentic Spanish butchering and meat-curing techniques to the American market. Included are more than 100 traditional Spanish recipes; straightforward illustrations providing easy-to-follow steps for amateur and professional butchers; and gorgeous full-color photographs depicting savory dishes, Iberian country vistas, and centuries-old Spanish cityscapes. Jeffrey Weiss has written a wildly entertaining, extravagantly detailed guide on Spain’s unique cuisine, which is very deservedly becoming more celebrated on the global stage. In the world of modern American gastronomy, a love for all things porcine is now commonplace: The pig is hot, butchers are sexy, and the trailblazers of charcuterie are hailed by celebri-chefs like Anthony Bourdain and David Chang. But chefs, foodies, and the dining public are always yearning for new flavors—and right now, Spain reigns. But while Spain stands porky cheek-to-jowl with other great cured-meat-producing nations like Italy and France, its charcuterie traditions are perhaps the least understood of this trifecta, due to regional variances within Spain and a minimal exportation outside of Spain. What this means is that most Americans have likely never tasted the sheer eye-rolling deliciousness that is cured Spanish meats: chorizo, the garlic-and-pimentón-spiked ambassador of Spanish cuisine; morcilla, the family of blood sausages flavoring regional cuisine from Barcelona to Badajoz; and jamón, the acorn-scented, modern-day crown jewel of Spain’s charcutería legacy. Together, these are the foundation flavors of charcutería, a culinary lineage of techniques and recipes making up the heart and soul of Spanish cooking.

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Charcutería: The Soul of Spain is Weiss’s rollicking collection of delicious recipes, uproarious anecdotes, and time-honored Spanish culinary traditions. Weiss is one of America’s foremost experts in Spanish cured meats, and his expertise with regional cuisines from across the Iberian peninsula will surely make this book a standard resource for both professional and home cooks. Charcutería: The Soul of Spain is the first book to bring this underappreciated tradition into the melting pot of contemporary American gastronomy.

45 THE SECRETO OF THE SECRETO

44 CHARCUTERÍA

the gravitas of someone whom has consumed many plumas, that it is the

A few important muscles from the shoulder and neck region still

best cut on the pig. We then remove the entire ham ( jamón) followed by the shoulder (paletilla). Both will keep their black hooves (patas negra) throughout the curing process.

need to be broken down. The presa, another favorite cut of the matanceros, is located where the top of the loin meets the neck, and the more heavily marbled aguja is in the collar

Now exposed are most of the back fat (tocino), the belly (panceta), and the famous quasi-skirt steak known as the secreto, a piece of meat sandwiched in layers of fat between the shoulder and

area. Together, these pieces make up the cabecero, a major group of muscles located at the head of loin. Now that the major and minor muscles are

the belly. The secreto, a heavily marbled piece of meat, is something everyone gathers around to salivate over. Conspiratorially, Little Joey whispers that the secreto, and not the pluma, is the best cut from the pig. Elvis enthusiastically

removed from the carcass, we clean any lean meat (magro) from the remaining mound of tocino. The monstrous, off-white, gelatinous mass of fat will be used for making sausages or tocino salado, the Spanish analog to Italy’s lar-

disputes the claim by questioning Joey’s sexual desire for certain farm animals.

do. The table is cleared. The entire pig is broken down and ready for further processing inside.

209 C o n s e rva s y C o n f i t s

208 charcutería

Costillas de la Matanza While cooking in Spain, I noticed culinary philosophical differences between americans and Spaniards when it comes to grilling. While americans slather their smoked ribs in barbecue sauce, the Spanish like to let the flavor of their meat do the talking, especially when ibérico pigs are the meat in question. I’m guessing the difference is explained by our history of smoked barbecue meats and the world of sauces and condiments that complement them, contrasted with the Spaniards’ heritage of acorny ibérico fat, and letting its subtle flavor come through. the Spanish accent this natural flavor only lightly, with ingredients like herbs and spices. this recipe, from the sabías of extremadura, demonstrates the Spanish penchant for soft flavors like lemon and cinnamon that are found in everything from flans and ice creams to meat and other savory recipes. For those who must have sauce, I’m including a killer glaze that we prepared while the ribs were cooking. the acid in the sauce helps cut the richness of the confited meat.

Yield

2 racks ribs ingredients

per 2 racks ribs 2

ounces (50 g) kosher salt

tablespoons (20 g) freshly ground black pepper

tablespoon (12 g) granulated sugar

dried bay leaves, crumbled

teaspoons (4 g) ground cinnamon

1/2 cup (100 mL) Oloroso sherry rinds of 4 lemons, each removed in 1 strip 3

sticks cinnamon

cloves garlic, smashed

whole fresh bay leaves

In a large baking dish, combine the salt, black pepper, sugar, crumbled bay leaves, and ground cinnamon, creating a cure.

Place the ribs in the baking dish and toss them with the cure, coating them evenly. Sprinkle with the Oloroso sherry. cover with plastic wrap and refrigerate for 24 to 36 hours.

1/2 cup (100 mL) Pedro Ximénez (PX) sherry*

Preheat the oven to 250°F (120°c).

remove the ribs from the cure. rinse well and pat dry with paper towels. Place the ribs in a large Dutch oven with the lemon rind, cinnamon sticks, garlic, and whole bay leaves. cover with the rendered pork fat.

Place the Dutch oven over medium heat and bring the fat to a bare simmer. remove from the heat.

cover and place in the oven for 2 hours, until the ribs are fork tender and the bones pull easily away from the meat. remove from the oven.

allow the ribs to cool to room temperature in the Dutch oven, and then place in the refrigerator to chill in the confit overnight.

rendered pork fat, to cover

cup (200 mL) Pedro Ximénez (PX) sherry vinegar

* this type of sherry (and vinegar) is made from Pedro Ximénez white grapes. the varietal yields an intensely sweet dessert wine.

continued on next page

263 embutidos

262 charcutería

Butifarra Negra

YIeld

this is the quintessential catalan blood sausage. It’s the cousin that most Spaniards don’t talk about unless they’re from catalonia, in which case it’s the kid they boast to the world about on a bumper sticker.

41/4 cups (1 L) of masa

2–4 loops of sausage per

as with most of Spain’s charcutería recipes, butifarra negra has an almost infinite number of variations. I came across this one in Barcelona—a finely diced meat and blood variant laced with delicious little bits of hearts and livers—and it was love at first bloody sight. Given the proximity of catalonia to France, is should come as no surprise that this butifarra closely resembles some types of French boudin noir, the butifarra’s doppelgänger from across the Francocatalan border. 1

Make a sofrito: In a medium saucepan, warm the lard over medium heat until rippling but not smoking. add the minced onion, 1 ounce (28 g) of the salt, and the bay leaf. reduce the heat to low and allow the onions to sweat for 30 to 40 minutes, until the onions are completely cooked through but not browned (if you bite into a piece, there should be no crunch). remove from the heat and discard the bay leaf. allow the sofrito to cool to room temperature.

Place the aguja, panceta, and papada meats and grinder parts in the freezer for 30 minutes to par-freeze before attempting to grind.

In a large bowl, combine the aguja, panceta, and papada meats and the corazon and hígado. Season with the remaining salt and the black pepper.

Fill a large bowl with ice. Place a smaller bowl inside the ice-filled bowl. Grind the meat and organ mixture once through a mediumcoarse (3/8 inch [9.5 mm]) die into the smaller bowl. Be careful: the meat mixture is wet, so it may squirt and pop out of the grinder.

Grind the corteza through a fine (1/8 inch [3 mm]) die into the same bowl over ice. add the sangre and sofrito to the bowl and stir well, until the meats and sofrito are completely integrated. Set aside.

In a small mixing bowl, combine the sherry, cinnamon, cloves, and nutmeg, making a slurry. Keep the bowl containing the slurry chilled until ready to use.

continued on next page

IngredIents

CharCutier’s Percentage

per 41/4 cups (1 L) sangre (pork blood) ....................... 100% 101/2 ounces (300 g) manteca (pork lard)................................ 30% 83/4

ounces (250 g) minced white onion ............................... 25%

32/3

ounces (100 g) kosher salt, plus more to taste, divided ......... 10%

fresh bay leaf

6.6

pounds (3 kg) diced aguja (pork collar) ........................... 300%

2.2

pounds (1 kg) diced panceta (side-cut pork belly) ................ 100%

2.2

pounds (1 kg) diced papada (pork jowl) .............................. 100%

1.1

pounds (500 g) diced pork corazon (heart) or hígado (liver) ............ 50%

1.1

pounds (500 g) diced pork corteza (skin) ........................... 50%

tablespoon (6 g) freshly ground black pepper ................... .6%

1/4

cup (50 mL) dry sherry, chilled

teaspoon (2 g) ground cinnamon ....................... .2%

teaspoon (2 g) whole cloves, toasted and ground ..................... .2%

teaspoon (2 g) ground white pepper .............................. .2%

1/2

teaspoon (1 g) freshly grated nutmeg ............................. .1%

tablespoon (15 mL) extra virgin olive oil, for frying

feet (60 cm) 11/4–11/2-inch (32–36-mm) hog casings, soaked, or more as needed cold water, to cover

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Jeffrey Weiss is a professional chef with more than 15 years of experience, having cooked with James Beard award-winning chef José Andrés, and Spanish-based chefs Daní Garcia and Adolfo Muñoz. He is one of a select few Americans to earn the prestigious ICEX culinary scholarship that allowed him to live in Spain, learn the regional cuisines, and cook in the kitchens of top Spanish chefs. He graduated from the Mission College School of Hospitality Management and Cornell University’s School of Hotel Administration. He lives in Monterey, CA.

“Charcutería brings to life—with real heart, history and technique—an astonishing look at the legacy of Spain’s flavorful meats.” —José Andrés, 2011 “Outstanding Chef,” James Beard Foundation

PROVENCE FOOD AND WINE The Art of Living

François Millo and Viktorija Todorovska

P Paperback March 2014 $19.95

8.5 x 8.5 ISBN: 978-1-57284-158-1

• Todorovska is an articulate and cosmopolitan author who studied cooking in Italy and has a network of valuable promotional connections across the US as well as in France • Promotional partnership with the CIVP, the association representing Provence wine producers, of which Millo is the director • CIVP will incorporate book into all promotional efforts, including “Provence in the City” events across major US markets, and high-profile wine/culinary events like the James Beard Awards dinner, Newport Wine Festival, and Aspen Food & Wine Classic • Publicity and promotion in conjunction with French-American Chamber of Commerce, Provence Tourism Board, and Alliance Française Chicago

rovence, the famed region that sits at the beautiful crossroads of southern France, the Italian Alps, and the Mediterranean, has long been known for its historical import and distinct culture. Above all else, Provence is known as a producer of some of the finest food and wines France has to offer. Its cuisine emphasizes healthful ingredients such as olive oil, fresh vegetables, and Mediterranean seafood, and is celebrated for its dry, aromatic rosé.

Provence Food and Wine features 47 traditional Provencal recipes that emphasize the healthy virtues of the Mediterranean diet. The book also provides detailed information on regional wines, most notably rosé. This is the most famous wine of Provence, and has seen a sharp spike in popularity in the US; sales of Provence rosé increased by 40 percent in 2012 alone. Readers will learn what they need to consider while pairing these wines with food, thanks to the authors’ clear, engaging prose. Full-color photography shows off all of these dishes, as well as the dazzling sights of the Provence region’s lush interior, sparkling coastline, and breathtaking vistas. Beyond its use as a cookbook and wine-pairing guide, Provence Food and Wine will also be a resource for travelers on how to have the complete art de vivre experience. Francois Millo is the director of the Provence Wine Council. He has published several food, wine, and photography books in France and is an award-winning photographer. He lives in France. Viktorija Todorovska runs Oliva Cooking, a cooking, wine, and travel company based in Chicago. She studied cooking at Apicius in Florence. She has previously written The Puglian Cookbook and The Sardinian Cookbook. Also by Viktorija Todorovska

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The Sardinian Cookbook

The Puglian Cookbook

October 2013 ISBN: 978-1-57284-147-5 $22.95

ISBN: 978-1-57284-117-8

May 2011

$20.00

MARKET-FRESH MIXOLOGY Cocktails for Every Season, 2nd ed. Bridget Albert with Mary Barranco

he craft cocktail movement’s meteoric rise over the past decade has fittingly coincided with an increased emphasis on locally sourced foods, so it is only natural that fresh, seasonal ingredients have become part of every mixologist and home bartender’s repertoire. Market-Fresh Mixology has been in front of this trend since its original release in 2008, and this beautifully repackaged edition has been updated with mouthwatering new recipes and insights from mixology’s vanguard.

Market-Fresh Mixology shows readers how to integrate terrific ingredients that can be sourced from a local farmers market, personal pantry, or backyard garden, and used to create cocktails at a whole new level. Its simple, clean, and contemporary approach to classic and modern cocktails is reintroducing readers to the idea of seasonal drinks, with recipes appropriate for any time of year. Between blistering hot summer days and blustery snowbound winter nights, Market-Fresh Mixology offers a cocktail recipe— from the refreshing summer Mojito to the cozy Hot Buttered Rum—that’s as easy to follow as it is delicious. This is a practical handbook for enhancing sweet or savory cocktails with seasonal fruits, vegetables, and herbs. It includes dazzling full-color images by award-winning photographer Tim Turner, useful home bar tips, and entertaining cocktail lore. Award-winning mixologist Bridget Albert’s unique concoctions are inspired and infused by her passion for the pure and simple, making Market-Fresh Mixology a must-have for anyone interested in vibrant, tasteful drinks. 32 SPRING

tool Box

Cucumber Caipiroska A refreshing spa experience in a glass.

Mixing glass Tin Strainer Muddler Knife Rocks glass

4 lime wedges 1 ounce Simple Syrup (see page XX) 2 cucumber wheels (½-inch) 1½ ounces pear vodka

The Caipirinha and Caipiroska are the only classic cocktails muddled, shaken, and poured without straining into a serving glass. Made with a Brazilian rum called cachaca, which is made of 100% sugar cane, the Caipirinha was originally known as a “peasant drink” and is the national drink of Brazil. The Caipiroska is a vodkabased variation of the drink that is more popular among young

6x8

ISBN: 978-1-57284-159-8

• Au courant take on cocktailing: focus on fresh flavors as well as ingredients that are locally sourced and in season • Matches drinks to foods and occasions, capitalizing on major movement in culinary world • Media-savvy authors with awardwinning credentials • Promo and marketing support from Southern Wine and Spirits (the authors’ employer) major national distributor of wine and spirits

Bridget Albert teaches at The Academy of Spirits & Fine Service on behalf of Southern Wine and Spirits of Illinois, designing cocktails and training bartenders throughout the Chicago area. She has won numerous cocktail competitions, including the prestigious Bacardi Martini Grand Prix in Turin, Italy, and she chairs the Illinois chapter of the United States Bartenders Guild.

Brazilian adults.

Mary Barranco is a trained educator with a career spanning 20 years in the adult beverage industry.

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To a short glass, add lime wedges, Simple Syrup, cucumbers and vodka. Muddle until ingredients are combined well. Add ice to tin. Pour ingredients from short glass to mixing glass. Reserve the short glass. Shake well. Dump all ingredients from the shaker back into the seasoned short glass, and serve.

Paperback March 2014 $15.95

LOCALLY BREWED

Portraits of Craft Breweries from America’s Heartland Anna Blessing

ocally Brewed celebrates the Midwest’s craft brewing movement with profiles of 20 of the area’s most celebrated breweries. These are entertaining and inspiring stories of the individuals who have driven the exponential growth of this movement, as told through vivid interviews, beautiful photography, and dynamic artwork.

Flexibound February 2014 $22.95

7.25 x 9.25 ISBN: 978-1-57284-151-2

• An accessible, engaging, and beautifully photographed book full of fascinating stories that illuminate the craft beer and artisanal brewing trends • Entertaining anecdotes, original artwork for labels and taps, and personal music playlists from brewers add dynamic character to each chapter • Strong regional focus with identification and recognition within Midwest/Great Lakes region, especially the Chicago area

In the past few decades, beer has been transformed from an uninspired (if popular) mass-produced beverage to a pluralistic, populist item distinguished by a stylistic diversity and caring craftsmanship increasingly akin to those associated with wine. The center of traditional American beer culture has always been the Midwest, and now this same region is one of the chief hotbeds of this movement. Independently owned craft brewers throughout the region are becoming celebrated for the creative, artisanal elements of the beers they produce. Locally Brewed explores the fun, fascinating, and unique details of each brewery, including their label art, hand-pull designs, and of course the brews themselves. This is a book that can be enjoyed by the beer geek and the casual imbiber alike, as it emphasizes the people behind the beer as well as the beers they brew. Special sidebars and pullouts show what makes each brewery special, and brewers’ personalized beer-inspiring playlists weave together the story of the indie beer movement, relevant to both small-town Midwesterners and big-city beer lovers. Anna Blessing is the author and photographer of Locally Grown: Portraits of Artisanal Farms from America’s Heartland as well as 14 editions of the eat.shop/rather city guides. She lives in Chicago with her husband and daughter.

Praise for Anna Blessing’s LOCALLY GROWN

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“Part cookbook, part storybook, it’s an irresistible collection of feel-good anecdotes, vivid photographs, and recipes from both chefs and farmers.” —Carly Boers, Chicago magazine “An inspirational glimpse into one vibrant area of the local food movement.” —Kirkus Reviews

Lakefront Brewery , Inc. M i lwau k e e , w i s c o n s i n

ong before the organic food movement took hold in the Midwest, Russ Klisch introduced the nation’s first USDA-certified organic beer. Lakefront has been brewing its organic beer with organic hops since 1996. Nearly 10 years later, Anheuser-Busch and two

smaller breweries joined together to convince the

USDA to rule that organic hops needn’t be required for organic beer. Russ put up a fight. “They’re less than 5 percent of the ingredients, when you consider water, but they are 50 percent of the taste and the flavor,” Russ says. “It doesn’t make sense to brew organic beer with nonorganic hops.” Lakefront kept working with organic farmers to source

Owner

russ kLIsch

Head Brewer Luther PauL

Established 1987

Production Volume 33,370 BarreLs (2012)

Distribution

aLaska / arIzona caLIfornIa / coLorado connectIcut / fLorIda GeorGIa / hawaII / Iowa

hops, and in the meantime, Russ wrote a few letters to the

Idaho / ILLInoIs / IndIana

government in an effort to overturn the ruling. He testified

kansas / MaIne / MaryLand

before the USDA on behalf of the hop farmers, and his efforts were successful: as of 2013 organic hops are mandated to make organic-certified beer.

Massachusetts / MIchIGan MInnesota / MIssourI / Montana neBraska / nevada / new Jersey new york / north caroLIna ohIo / okLahoMa / oreGon

The Beginning

PennsyLvanIa / rhode IsLand

Competition has always driven innovation, and Lakefront started with some friendly brotherly competition. In 1981 Jim Klisch expressed interest in brewing beer, and his brother Russ bought him a brewing book for his birthday. To Russ’s surprise, Jim not only read the book but also brewed the

south caroLIna / south dakota tennessee / vIrGInIa washInGton / washInGton dc wIsconsIn

Website

lakefrontbrewery.com

beer—and it was pretty good. 34

Lakefr o n t B r ew ery, I n c .

Get a Pint LOCAL OptiOn Chicago, Illinois localoptionbier.com

LO C A LLY B R E WE D

Brewmaster Jeremy Kosmicki (left), Dave Engbers, and Mike Stevens (right) share a pint in the taproom.

FOunDERs BREWing COmpAnY Grand Rapids, Michigan foundersbrewingcompany.com

LO C A LLY B R E WE D

Failing Three years after Mike and Dave had started the brewery, they had the federal government, the local bank, and their landlord after them for a total combined debt of more than a million dollars. They were drowning in

thE puBLiCAn Chicago, Illinois thepublicanrestaurant.com

the business of the brewery they had opened in 1997, and they were considering bankruptcy. They had been running from the problem for a

KALAmAzOO BEER ExChAngE Kalamazoo, Michigan kalamazoobeerexchange.com

year, throwing money where and when they could. They owed the federal government more than $500,000 in beer excise taxes, and they had defaulted on their $500,000 bank loan. Things came

to a head when the landlord called and gave them a week to come up with the money owed, or he would chain and padlock the building and shut down the business. It wasn’t as simple as trying to figure out how to pay the landlord. They first had to find a way to pay the $500,000 they owed the bank, because the only way to pay the landlord was to get investors to help, but investors wouldn’t help if the bank was foreclosing on the business. All of the pieces of the puzzle had to be figured out in a week. Mike approached one of their investors with their story and need for half a million dollars. The investor had inspirational words of wisdom to offer, but not much else. Mike left the meeting with the weight of impending doom. But a few days later the bank called and told them they were off the hook: the investor had personally guaranteed the loan, allowing them to restructure. From there, additional investors helped with the landlord fees. And Founders was back on its feet, albeit unsteadily. “It gave us the fire and the ability to say, ‘This isn’t fun anymore; why are we brewing all of these balanced but unremarkable beers that we don’t care for?’” Dave says. Today Founders is Michigan’s second largest beer maker, after Bell’s, and is regarded as one of the best breweries in the country.

Fo u n d er s B r ew i n g C o m pan y

Dirty Bastard and Curmudgeon and the Breakfast Stouts. Mike and Dave hired two new brewers and made every beer bigger and bolder, and, most importantly, made beer that they liked to drink. As soon as they saw success with the release of Dirty Bastard, they wiped the entire slate clean and reformulated every recipe. Beer Advocate started talking about them, and word quickly spread that they were not the same brewery they had been.

Extreme Beer Fest 2004 A defining moment came in 2004 when Founders was invited to participate in the second annual Extreme Beer Fest in Boston, hosted by Beer Advocate. Founders was one of 25 brewer-

With 72 percent annual growth, Founders keeps up with demand with constant expansion and larger equipment.

ies invited, along with breweries Dave and Mike had long-admired, including Stone, Dogfish

Balanced, Unremarkable Beers

Head, Allagash.

“We grew up in a time when you had to really push your product and beg distributors to

“We figured extreme beer fest,” Mike says,

buy your beer,” Mike says. They had estimated that production would be 2,500 barrels

“we better bring eight or ten of our crazy, really

the first year. Instead, it was 400. In the first years Founders was open, the business lost

over-the-top beers.” When they showed up, all

significant amounts of money every year: hundreds of thousands of dollars.

of the other breweries had brought one or two of

After they were bailed out and given their second chance in 2000, Mike and Dave took a fresh look at what they had been doing, and what had gone wrong. “When we started we were really a copycat,” Mike says. In order not to fail again, Founders had to find a way to differentiate itself.

their main flagship beers, and nothing else. When the doors opened, hordes swarmed around the Founders booth. Dave and Mike had so many beers that they had to do timed tappings, switching to a new beer every hour. People were waiting in line for half an hour to get one sample, only to return to

“We were sitting with all of our beers in front of us and realized they weren’t

the end of the line right away for the next one. “The line went clear across the whole

great,” Mike says. “We needed to remove the ones we were making and reinvent our

auditorium and everyone was looking across the room asking, ‘Who the hell are these

whole brand.” From then on there was no more wheat, no more amber, and out came

guys?’” Dave says.

Fo u n d er s B r ew i n g C o m pan y

LO C A LLY B R E WE D

Also by anna blessing

July 2012 ISBN: 978-1-57284-129-1 $22.95

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Locally Grown The story of the modern, independent heartland farm.

THE GREEN CITY MARKET COOKBOOK Great Recipes from Chicago’s Award-Winning Farmers Market Edited by Green City Market Foreword by Rick Bayless

F Flexibound July 2014 $24.99

7.25 x 9.25 ISBN: 978-1-57284-157-4

• Green City Market is one of the premier farmers markets in the country, attracting upwards of 8,000 shoppers a week during peak summer months • Recipes have been supplied by some of Chicago’s top chefs, who are also big supporters of the market • Significant exposure throughout Chicago and Midwest through market’s prominent and plentiful supporters, including artists, musicians, politicians, and celebrities • Book is being produced locally and printed on recycled paper, in keeping with Green City’s local, sustainable ethos

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ounded in 1998 by the late author, chef, and entrepreneur Abby Mandel, the Green City Market is the year-round farmers market held in Chicago’s Lincoln Park. Since its inception, the Green City Market has grown into one of the country’s most popular outlets for organic and sustainable produce, and a key resource for the restaurants and chefs at the forefront of the Midwest’s booming farm-to-table culinary movement. It is a vital nonprofit enterprise for healthy and locally sourced food that, in peak months, attracts 8,000 shoppers, farmers, and merchants to its bustling twice-weekly marketplace.

The Green City Market Cookbook is the first collection of recipes from the celebrity chefs, local farmers, loyal customers, and longtime vendors that make up the Green City Market community. Beautifully illustrated with full-color photography and thoroughly kitchen-tested, the recipes represent a seasonal diversity of wonderful meals that showcase the fresh, sustainable output of Midwestern family farms. The recipes range from dishes simple enough for the beginner to challenging enough to stimulate the most ambitious home cook. Delicious, nutritious, and visually stunning, The Green City Market Cookbook represent the best that Green City Market has to offer. Alice Waters has called Green City Market “the best sustainable market in the country.” Now, readers have a perfect resource for cooking with great locally sourced produce. The Green City Market is known nationwide as a premier Midwest destination for great organic, sustainable, and locally sourced farm products.

ASK AMY

Advice for Better Living Amy Dickinson

eaturing more than 200 question-and-answer columns written from 2011–2013, this book is filled with warm, witty, and insightful advice. After taking over for the legendary advice columnist Ann Landers in 2003, Dickinson charmed her way into readers’ lives with her sensible takes on etiquette, relationships, and the gray areas of day-to-day life. Her wry humor and practical wisdom come through in her eloquently crafted tips on problems both personal and professional.

Broken down into distinct categories, Ask Amy shows Dickinson tackling issues ranging from the marital to the financial to the familial. Having trouble with in-laws? online platforms? pesky siblings? Dickinson has solutions for those problems, and many more. She’s not one to mince words, and her columns help readers face their challenges head on, armed with her honest and thoughtful advice. Ask Amy: Advice for Better Living is written in the tone of a best friend who gives the hard truth and a comforting hand in troubled times. Amy Dickinson is the Chicago Tribune’s signature general advice columnist. Based in Chicago, she has contributed to Time, NPR’s All Things Considered, and CBS’s Sunday Morning. Her memoir, The Mighty Queens of Freeville: A Story of Surprising Second Chances is a New York Times bestseller.

Praise for Amy Dickinson and her memoir, The Mighty Queens of Freeville

“Perhaps Dickinson’s greatest natural asset is the ability to draw people’s problems out of them, even in real life—not feeding on these people as if she were drawing strength from their misery but, rather, responding to them with empathy and warmth and understanding.” —The Atlantic

“Smart, humorous, common-sensical...a passionate proponent of small-town American values.” —Washington Post

6x9

ISBN: 978-1-57284-155-0

• Amy Dickinson is a New York Times bestselling author and the signature advice columnist for the Chicago Tribune • “Ask Amy,” her syndicated advice column, is carried in more than 150 newspapers, including 40 international outlets, and read by an estimated 22 million people daily • Author has contributed to NPR’s All Things Considered, Time magazine, and Sunday Morning on CBS, and is a regular panelist on the hit NPR quiz show, Wait, Wait…Don’t Tell Me! • This book is the first collection of Dickinson’s advice columns

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“Dickinson writes with an honesty that is at once folksy and intelligent.” —Publishers Weekly

Paperback December 2013 $16.00

RECOGNITION O.H. Bennett

his fourth novel by O.H. Bennett, much like his previous three, displays the same character-rich depictions of African-American families rendered in quiet yet powerfully charged prose, but with the addition of a twisting plot that gives the book a thriller-like intensity. The result is Bennett’s best novel yet.

Paperback June 2014 $15.00

6x9

ISBN: 978-1-932841-79-4

• The kind of writer whose voice is not heard from enough—a black male novelist writing from the mainstream African-American experience • Twisting, well-plotted story that’s writerly and delves deeply into character, but also has rich thriller elements • O.H. Bennett should be celebrated as the next Edward P. Jones

Dana, the book’s single-mother heroine, is driving home from her job as a teacher one rainy evening when she passes a homeless panhandler and recognizes the features of her long-absent husband. Warren Reynolds had disappeared from Dana’s life a decade earlier, his body mysteriously missing after a terrible auto accident from which a pregnant Dana had to be rescued by EMTs. Convinced Reynolds must have died, Dana had pushed her missing husband’s sister and mother to have him declared deceased, compromising the relationship among the three of them, and moved on with a life focused on raising her son. After glimpsing the man she believes might be her husband, Dana begins surreptitiously searching for him, and in the process is plunged back into memories of the difficulties she and Reynolds were grappling with at the time of his disappearance. She meets a homeless woman willing to give her some leads in her search, all while struggling with whether she can (or should) reveal her belief that her husband might be alive to her friends, her in-laws, and most importantly, her son. Masterful and psychologically penetrating, Recognition is the tautest, most engrossing work yet from an experienced writer ready to break out across wide, cross-generational audiences. It’s an unforgettable exploration of loss, recovery, identity, and the enduring responsibilities we owe each other.

Also by O.H. Bennett

Creatures Here Below Tells the powerful story of a makeshift family struggling to stay together.

O. H. Bennett is the author of three previous novels, Creatures Here Below, The Colored Garden, and The Lie. He lives in northern Virginia.

Praise for O.H. Bennett’s previous books:

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“Shows how the hidden history of a family, once unearthed, can forever change a person’s view of himself and his relatives.” —New York Times Book Review November 2011

ISBN: 978-1-932841-62-6

$15.00

“Beautiful and real; impossible to put down until the final page.” —Booklist

Opportunity Knocking Lessons from Business Leaders Lori Ann LaRocco Foreword by Dick Armey

ecognized as the business TV producer with the trilliondollar Rolodex, Lori Ann LaRocco knows how to get business leaders and entrepreneurs to talk. Many of the world’s best-known executives are so trusting of LaRocco that she consistently gets scoops on billion-dollar deals before anyone else. In her newest book, LaRocco uses her close relationships with these leaders to tell their stories—many in never-beforerevealed detail—and offer telling insights into their approaches to leadership.

In Opportunity Knocking, readers will learn the secrets of success from some of the world’s smartest, most innovative business leaders, including Ford CEO Alan Mulally. This book provides real-world examples from leaders and turns them into proven strategies for identifying and acting on opportunities. LaRocco intersperses her own analyses, experiences, and perspectives, showing readers how to apply these lessons to their own unique circumstances. LaRocco’s uncanny ability to attain honest, in-depth insights from interviewees demonstrates that no matter the industry, certain common denominators lead to success. From the assembly line to the C-suite, everyone in business can benefit from Opportunity Knocking’s advice. Lori Ann LaRocco is the senior talent producer at CNBC and C-Suite Insider columnist for CNBC.com. She has worked at CNBC since 2000, when she was hired as one of Maria Bartiromo’s producers on Market Week. She lives outside of New York City with her husband and three children.

Hardback March 2014 $24.00

6x9

ISBN: 978-1-932841-80-0

• Presents previously unpublished personal stories from many of the most-respected figures in contemporary business, such as Ford CEO Alan Mulally • Author is a well-known and respected senior talent producer at CNBC; works on the popular show Squawk Box; writes C-Suite Insider column for CNBC.com • Author has extensive contacts in the business and media worlds, creating ample opportunities for high-profile interviews and promotion, and maintains a full speaking schedule

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“A must-read filled with big ideas from some of the best in business. LaRocco breaks down the steps to achieving success with a unique and actionable strategy. Compelling.” —Donald Trump

IMPROVISE

Unconventional Career Advice from an Unlikely CEO Fred Cook

his year alone, 3.2 million US students will graduate from college. Unprecedented percentages of them will move back home, and many will be unable to obtain jobs in their fields. A surfeit of workers pushes everyone down the totem pole—those with graduate degrees get entry-level positions, undergrads work as waitresses and baristas, and those with high-school educations often have the toughest luck of all. The pressure is on.

Paperback April 2014 $16.00

6x9

ISBN: 978-1-932841-82-4

• Author is president and CEO of one of the world’s leading PR firms, GolinHarris, with clients such as McDonald’s, Dow Chemical, Johnson & Johnson, and Toyota • Book will be supported with author speaking engagements and appearances, as well as by GolinHarris activities • Promotional strategy and execution will be developed with the PR pro who handled Howard Schultz’s bestselling Onward

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Young professionals won’t escape this cycle using the outdated tactics of lockstep corporate climbing, but rather by forging their own unique paths. Improvise: Unconventional Career Advice from an Unlikely CEO, by GolinHarris CEO Fred Cook, reveals Cook’s insights into how young people need not pursue predictable career tracks to reach the corner office. Improvise reveals Cook’s own uncommon experiences, offbeat choices, and insights from a hugely successful corporate career as a means to help young professionals develop skills and build their careers. Following college, Cook took on a number of lackluster (but enlightening) jobs, making money as a pool hustler, chauffeur for drunks, junior high teacher, cabin boy on a Norwegian tanker, Italian leather salesman, and doorman at a four-star hotel. From these odd gigs and the chance encounters they led to, Cook obtained valuable insights into the business world and learned how to make the most of even the smallest opportunity. Now he provides marketing advice and crisis counsel to bluechip companies like McDonald’s, Walmart, BP, Nintendo, and Toyota, and has worked with Jeff Bezos, Michael Eisner, Herb Kelleher, Sheldon Adelson, and Steve Jobs. Beyond the colorful anecdotes, Cook delivers practical tips on how young people can change their perspective and better understand their own life experiences as fuel for their ambitions. These are unprecedented economic times that require unconventional career tools. Cook’s unique take on career building offers wisdom, encouragement, and practical know-how to a generation searching for success on its own terms. Fred Cook is the president and CEO of the award-winning public relations firm GolinHarris, where he has worked for more than 25 years.

THE WORLD’S RICHEST MAN Carlos Slim In His Own Words Edited by Tanni Haas

hen Carlos Slim claimed the top spot on Forbes’s annual list of the world’s richest people in 2010 (a position he has kept through 2013), it was the first time since 1994 that an American wasn’t number one. Even more impressively, Slim was the first person from a developing country to earn the spot. Best known in America as the investor who rescued the New York Times Company, people still know relatively little about this man recently valued at $73 billion. The World’s Richest Man: Carlos Slim In His Own Words is the most revelatory book available in English about this Mexican business magnate, composed entirely of Slim’s own thoughtprovoking, revealing, and inspiring quotes. The more than 200 quotes on business, investing, entrepreneurship, leadership, management, wealth, and life provide an intimate and direct look into the mind of this modern business icon.

Paperback May 2014 $10.95

4.5 x 7 ISBN: 978-1-932841-84-8

Slim’s extreme wealth and steadfast low profile make him a unique figure in the world of the rich and famous. Now, for the first time, Slim’s unique perspective and inspirational insights have been collected in a single place. Businesspeople the world over can now incorporate Slim’s ideas into their own management styles. The World’s Richest Man: Carlos Slim In His Own Words will surely be a key part of any successful businessperson’s home library.

• Carlos Slim is the first person from a developing country to top Forbes’s list of the world’s richest people

Tanni Haas, Ph.D., is a full professor in the Department of Speech Communication Arts and Sciences at the City University of New York—Brooklyn College. He teaches courses on business communication and other topics.

• No other book on the market so directly and succinctly captures Slim’s views

Praise for In Their Own Words titles

“Like eating salted peanuts: Once you start reading, it’s hard to stop.” —Anne Fisher, CNN Money

• The newest entry in the popular In Their Own Words series, which includes the New York Times bestselling I, Steve: Steve Jobs In His Own Words

Agate B2’s In Their Own Words series highlights entrepreneurs who have built influential companies from the ground up, and whose contributions have changed the way business is done around the world. See the complete backlist on page 16.

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“It’s the same treatment given such luminaries as Winston Churchill, Abraham Lincoln and Christopher Hitchens and [I, Steve] offers Jobs’s views on life, death, technology and design, among other topics.” —Washington Post

• While Slim is well-known in business and investing circles, there is surprisingly little material on him available to meet general readers’ curiosity

BARE-KNUCKLED LIT The Best of WRITE CLUB

Edited and introduced by Ian Bellknap

E R

BA CKLED U

LIT

ITE

CLU

F TO

EDITED AND WITH AN INTRODUCTION BY WRITE CLUB FOUNDER AND OVERLORD

IAN BELKNAP

Paperback April 2014 $16.00

6x9

ISBN: 978-0-9815643-8-8

• Bare-Knuckled Lit collects some of the best essays presented at the “live lit” phenomenon, WRITE CLUB

• Rapid growth in popularity of “live lit” events like WRITE CLUB and The Moth in recent years has increased readers’ interest in creative nonfiction • Essays contributed by local writers from Chicago; L.A.; San Francisco; Atlanta; Athens, GA; and Toronto—all cities where the show is presented

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Awards and recognition for WRITE CLUB

• Chicago magazine: Best Live Reading Series, August 2013 • Chicago Reader: Best Literary Event, 2013 • NewCity: Listed Ian Belknap on “Lit 50”—one of Chicago’s 50 most influential people in the local literary scene, June 2013 • Atlanta magazine: Best Lit Event, December 2012

are-Knuckled Lit: The Best of WRITE CLUB is a collection of some of the funniest, most persuasive, and most deliciously pugnacious essays from the “live lit” phenomenon, WRITE CLUB. Founded in Chicago in 2010 by the perennially irritable Ian Belknap, WRITE CLUB is a monthly literary smackdown that pits writers against each other to defend opposing ideas: Light vs. Dark, Fate vs. Free Will, Vampires vs. Zombies, etc. These writers compete to donate money to the charity of their choice, and as an enterprise, WRITE CLUB has donated more than $10,000 to nonprofits of many kinds.

Bare-Knuckled Lit comprises some thirty essays by a variety of writers from WRITE CLUB shows across the continent. Some of the country’s funniest, most thoughtful, and most deeply irreverent writers are represented here: Samantha Irby, Daniel Shapiro, Josh Zagoren, Dave Stinton, Nick Tecosky, Myke Johns, Casey Childers, Steven Westdahl, and others. Live lit demands that writer/performers have the charisma and command to earn your full attention, and the cognitive adroitness and mastery of craft to create stories and essays that live inside your mind days after the performance is over. WRITE CLUB distinguishes itself through the heightened urgency of competition, concision, and actual stakes. Finally, the essence of WRITE CLUB has been distilled into a single book, and these high-energy, highly entertaining essays will grab readers and not let go until they’re debating aloud right along with the essays. Ian Belknap is a former actor and comedian. He is author of many solo shows, such as his most recent Bring Me the Head of James Franco, That I May Prepare a Savory Goulash in the Narrow and Misshapen Pot of His Skull. He is founder and overlord of WRITE CLUB, which launched in Chicago in 2010, and has since grown to have chapters in six North American cities, with more on the way. Belknap contributes to the comedy sites irbyandian.com and scenemissingmagazine.com. He teaches writing independently and at StoryStudio Chicago. He has delivered presentations at TEDx Greenville, Chicago Writers’ Conference, League of Chicago Theatres, Content Jam, and has performed at the Decatur (GA) Book Festival, the Chicago Humanities Festival, the Rhinoceros Theatre Festival, Filet of Solo Festival, and the Poetry Foundation, to name but a few.

Featured Surrey backlist

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Sweetness

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Power Vegan

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Gluten-Free Baking Classics

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Good Stock

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10 Things You

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Everything

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Even the Terrible Things Seem Beautiful to Me Now 978-1-57284-145-1 $16.95

Life Skills

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Only in Chicago

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The New Chicago Diner Cookbook

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How to Slowly Kill Yourself and Others in America

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Long Division

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Freeman

Before I Forget

Making Marriage Work

My Mother’s Rules

Autobiography Where the of Black Chicago Line Bleeds

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Bernanke’s Test

The Chicago School

Forward From This Moment

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Wading Home

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Becoming Dad

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Where Did Our Love Go

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Racing the Dark

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Family Affair

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Risk Rules

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If You Will Lead

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in their own words series Virgin Rebel: Boy Billionaire: Oracle Speaks: Impatient Richard Branson Mark Zuckerberg Warren Buffett In Optimist: In His Own Words In His Own Words His Own Words Bill Gates In His 978-1-932841-78-7 978-1-932841-76-3 978-1-932841-69-5 Own Words $10.95

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Featured hope and nonthings backlist

What if George Bailey wasn’t saved by his guardian angel, Clarence Odbody, on that snowy Christmas Eve in Bedford Falls? This reimagining of the beloved Frank Capra classic It’s a Wonderful Life (and the Phillip Van Doren Stern story that inspired it) tells the story of Bedford Falls and its inhabitants after the death of their drama’s central character. The Last Temptation of Clarence Odbody restores the dark undercurrent of the Van Doren Stern’s short story “The Greatest Gift” to the uplifting plot of Capra’s film, and explores how the familiar characters in it might respond to the dire circumstances created by George Bailey’s disappearance from their lives. The paths of an introspective cab driver, a ruthless henchman, and a wayward daughter collide nearly twenty years later in the town that defined their reputations for better or for worse. “John Jughead Pierson's strength as an artist is his seemingly endless ability to find new worlds of meaning in the simplest, most familiar ingredients--it — used to be three chords and an attitude; in this new book, it is a plot we all think we know and are sick to death of--and, thanks — to his passion, humor, and soul, make it all seem utterly fresh, absolutely vital, and like something we cannot live without. It was a joy to read. ” — Jim DeRogatis, rock critic, author, co-host, Sound Opinions “I've always loved John's mind. Almost more than John himself. It's a mind that you can trust and be fascinated by what it makes his mouth say and his body do. You won't be disappointed by this fascinating piece of work.” — Dino Stamatopoulos, writer for Mr. Show, Morel Orel, and Mary Shelley’s Frankenhole ISBN 978-0-9815643-3-3

More If You’ve Got It

100 Neo-

The New York Times

The New Yorker

Drama Review

Backstage

by the New York Neo-Futurists from

Too Much Light Makes The Baby Go Blind

“Too Much Light is not a typical night on the town. In fact, it’s not a typical anything. It is a wildly inventive roller-coaster of a play designed for the sharp of wit and tongue.”

A Novel by JOHN JUGHEAD PIERSON Washington Square News

“An athletic endeavor to be sure, and one which viscerally exploits the connection between performer and spectator for maximum ka-pow!” nytheatre.com

$15.00

Hope and Nonthings 9 780981 564333

Here are 225 of them.

“An entire fringe festival condensed into one show!” “An entertaining forum for discussing the issues - race, sexuality, privilege that always get New Yorkers steaming.” “Intrepid, interactive theater performed by writers, directors, and actors. . . who are not afraid to be emotionally naked onstage.” “Like the glory days of Saturday Night Live, Too Much Light is not just funny, but faintly surreal.”

51500 >

Cover illustrations: Evan Hanover, John Pierson and Rachel Claff

Since the New York premiere of their weekly show, Too Much Light Makes The Baby Go Blind, the New York Neo-Futurists have entralled and shocked audiences with thousands of short plays.

by the New York Neo Futurists from Too Much Light Makes The Baby Go Blind ®

Theater OOBLECK

by John Jughead Pierson

Drama

225 PLAYS

Five Plays from

The Last Temptation of Clarence Odbody

by John Jughead Pierson

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The Last Temptaton of Clarence Odbody

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$15.00

Fiction

Hope & Nonthings

CLARENCE ODBODY

The Last

Hope & Nonthings

225 Plays

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I, Steve: Steve Jobs In His Own Words

978-1-932841-66-4 $10.95

Baked In

978-1-932841-57-2 $15.00

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