s p r i n g 2 0 1 5 C ata l o g
Contents New Prairie Kitchen Summer Miller.. . . . . . . . . . . . . . . ............................................................................... 2 Only the Strong Jabari Asim. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ............................................................................... 4 Twisted Bert Ashe.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ............................................................................... 6 1,001 Delicious Recipes for People with Diabetes, 3rd Ed.
Sue Spitler and Linda Eugene, R.D., C.D.E. with Linda Yoakam, R.D., M.S.. ......................................... 8
1,001 Best Low-Fat Recipes, 2nd Ed. Sue Spitler with Linda R. Yoakam, R.D., M.S.. ........... 8 Summer Cooking Chicago Tribune Staff. . . . . . . . . . . . .............................................................................. 9 Passion for Pizza Craig Whitson and Tore Gjesteland. ................................................................... 10 A Giant Reborn Johan Van Overtveldt.. . . . . . . . . . . . . . . .............................................................................. 12 ag at e d i g i ta l .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .................................................................... ......... 13 b ac k l i st.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .............................................................................
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a b o u t ag at e’s i m p r i n t s Agate Digital publishes stand-alone ebooks on a diverse range of topics. B2 Books is devoted to nonfiction on business-related topics, including economics, management, training, leadership, and more. Our chief aim is to publish books on improving workplace performance and improving workplace experience. Bolden Books is devoted to work from African-American authors. Bolden has published work by winners of the Pulitzer Prize, National Book Award, and Hurston-Wright Award, among others. Our “Bolden Lives” series is devoted to memoirs, autobiographies, and biographies by and about African Americans. Midway Books, established in 2012, is devoted to Midwestern topics and authors, with a particular focus on Chicago. Surrey Books, established in 1983 and acquired by Agate in 2006, publishes books on food, cooking, health, nutrition, and the domestic arts.
from the publisher
T
his season sees the usual diverse range of offerings from Agate and our various imprints. We’re pleased to bring the latest two releases in the ongoing new uniform edition of Surrey’s flagship 1,001 cookbook series, edited by Sue Spitler, which has sold hundreds of thousands of copies over the past fifteen years. A Giant Reborn is B2’s fourth book with Johan Van Overtveldt, the Belgian journalist and economist recently named Belgium’s minister of finance. We’re happy to be perpetuating our relationships with these authors and their work. New to Agate Bolden this season is Jabari Asim, the journalist and editor whose nonfiction and children’s books have won large audiences. Only the Strong is his début novel for a general audience, and sure to be one of 2015’s best. And Bert Ashe, in Twisted, delves deep into the always-fraught world of African-American hair, through the recounting of his own experience after he decided to grow dreadlocks shortly after turning forty. We hope
Doug Seibold President
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you enjoy this latest season from Agate.
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New Prairie Kitchen
Stories and Seasonal Recipes from Chefs, Farmers, and Artisans of the Great Plains Summer Miller Photographs by Dana Damewood
T Trade Cloth May 2015 $29.95
8.5 x 10 isbn: 978-1-57284-167-3
• More than 50 recipes contributed by well-known Midwestern chefs, such as James Beard-nominated chef Clayton Chapman of the Grey Plume, voted “America’s Greenest Restaurant” and featured in Food & Wine and Saveur • The Great Plains region is an emerging hotbed of culinary innovation • Beautiful, full-color photography throughout and high-quality paper and binding make this suitable for coffee table as well as kitchen shelf
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• Author tour scheduled for Omaha, NE; Des Moines, IA; Chicago, IL; St. Louis, MO; Kansas City, MO; and more
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• Author is former speaker for National Association of Press Women and Nebraska Sustainable Agriculture Society, and is affiliated with many nonprofits, such as Cooking Matters, Completely Nourished, Practical Farmers of Iowa, Women Food and Agriculture Network, Center for Human Nutrition, Slow Food Nebraska/Omaha, and No More Empty Pots
he Great Plains are often maligned as “flyover” country, or perhaps only known as bulk producers of corn, soybeans, beef, and pork. But spend any time in America’s heartland cities, or their neighboring farms, and you’ll discover a burgeoning “good food” movement and top-notch farm-to-fork dining. Nebraskans can still grill a mean flat iron steak and Iowans can grow corn as high as an elephant’s eye, but New Prairie Kitchen introduces readers to the culinary bounty emerging from America’s breadbasket: farms that grow asparagus thick as your thumb and tender as a strawberry; dairies that produce fresh, natural milks and cheeses; and nationally recognized restaurants that make these mouthwatering ingredients into edible art. New Prairie Kitchen profiles 25 of the most exciting chefs, farmers, and producers of artisanal goods from Nebraska, Iowa, and South Dakota. Their personal stories are interspersed with more than 50 chef-contributed recipes that range from the refreshingly simple to the exquisitely elaborate. Organized by season, New Prairie Kitchen transports readers to a vital heartland where traditional favorites intertwine with inspiring new flavors and techniques. Beautiful full-color photography and terrific storytelling will lead readers through a wonderful diversity of cooking styles and recipes sure to appeal to any palate. While regional flavors from the Southwest to the Deep South have been mined for years, the new Great Plains style is primed to break out. New Prairie Kitchen will introduce a fresh take on farm-to-table cooking and inspire Americans from coast to coast to try everything our heartland country has to offer.
i n cl u des p ro f i les o f :
The Musser Family Milton Creamery • Milton, IA Maggie Pleskac Maggie’s Vegetarian Café • Lincoln, NE Nick Strawhecker Dante Ristorante and Pizzeria • Omaha, NE Bryce Coulton The French Bulldog • Omaha, NE Clayton Chapman The Grey Plume • Omaha, NE David Vetter Grain Place Foods • Marquette, NE Paul Kulik The Boiler Room • Omaha, NE George Formaro Centro • Des Moines, IA Michael Haskett M.B. Haskett • Sioux Falls, SD Kevin Loth and Charuth van Beuzekom Shadow Brook Farm & Dutch Girl Creamery • Lincoln, NE Doug and Krista Dittman Branched Oak Farm • Raymond, NE Charlotte and John Hamburger Back Alley Bakery • Hastings, NE Kevin Shinn Bread and Cup • Lincoln, NE Terra and Matthew Hall Rhizosphere Farm • Missouri Valley, IA George and Emily Johnson George Paul Vinegar • Cody, NE Larry Cleverley Cleverley Farm • Mingo, IA
Dana Damewood received her Bachelor of Fine Art in Photography from the Savannah College of Art and Design in 2003. Her nationally recognized work in fine art portraiture has been displayed in many gallery exhibitions. She lives in Omaha, Nebraska.
Jim and Renee Small Small’s Fruit Farm • Mondamin, IA John Wesselius The Cornucopia • Sioux Center, IA Kristine Moberg Queen City Bakery • Sioux Falls, SD Benjamin Smart Big Grove Brewery • Solon, IA Kate Edwards Wild Woods Farm • Solon, IA Jason Simon Alba • Des Moines, IA Travis Dunekacke TD Niche Pork • Elk Creek, NE Sean Wilson Proof • Des Moines, IA
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Summer Miller (left) is an award-winning journalist who has written for Saveur, Every Day with Rachel Ray, Edible Omaha, Edible Feast, Nebraska Life, and Omaha Magazine. In her former life she worked as a humanitarian aid worker in South Africa, served as editor in chief of The Reader, Omaha’s oldest A&E newsweekly, and spent time as a public relations manager for a leading telecommunications company. She blogs at www.scaldedmilk.com. She is a lifelong resident of the Omaha metro area. She lives with her husband, Steve, and their children, Jackson and Juniper.
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Only the Strong Jabari Asim
J
abari Asim, a well-regarded journalist and acclaimed author of children’s books, has written a beautifully plotted first novel that bursts with rich characters, set in a densely realized version of 1970 St. Louis. Bringing to life a vivid, complexly intertwined community in ways that call to mind the work of Richard Russo, John Edgar Wideman, and Stuart Dybek, Only the Strong is sure to be regarded as one of the best débuts of 2015.
Trade Paper May 2015 $15
6x9 isbn: 978- 1-932841-94-7
• Already well-regarded for his nonfiction and books for younger readers, Asim is sure to attract an even larger audience with this outstanding début novel • A compelling portrait of urban life during the first years after the death of Martin Luther King, Jr. • At heart, this is a love story featuring compelling characters that will appeal to a broad audience
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• Another impressive first novel from the same imprint that published acclaimed débuts from Saroyan Prize winner Kiese Laymon, National Book Award winner Jesmyn Ward, and Pulitzer Prize winner Leonard Pitts, Jr.
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The novel is set in 1970 in Gateway City, a fictionalized version of St. Louis that the author first explored in his acclaimed short-story collection, A Taste of Honey. The attentive warmth Asim feels for this place and these people is tangible, even while the story is set during the community’s decline in the years after the assassination of Dr. Martin Luther King, Jr. The book unfolds through three distinct sections, each focusing on separate but related stories that feature overlapping casts of characters. The first section follows Lorenzo “Guts” Tolliver, who abandoned his career as a professional leg-breaker after the death of Dr. King. He now pursues a life of quiet moments and new love—until his particular skillset once again proves absolutely necessary. The next section centers on local kingpin Ananias Goode’s struggle to reconcile his criminal past with going straight, and his secret, tempestuous affair with Dr. Artinces Noel, the community’s sainted pediatrician. The pressure of secrecy and the couple’s respective reputations in the community force the two to revisit difficult chapters from their past. The last section sees Charlotte Divine, the doctor’s headstrong protégée, heading off to college, where she falls for a dazzling intellectual against a backdrop of restive campus activism. Jabari Asim weaves these narratives together in subtle and surprising ways. Set against the grim backdrop of a deteriorating neighborhood in a small city, Only the Strong captivates with the warmth and joy Asim finds in his richly realized characters, whose stories are rooted deeply in the book’s time and place. Born in St. Louis, Jabari Asim is a journalist and author of many works of fiction, nonfiction, essays, poetry, and drama. He is currently the executive editor of The Crisis, the official magazine of the NAACP. He contributes to the Washington Post and Bookforum, and is as an associate professor of creative writing at Emerson College.
“Only the Strong effortlessly transmits Jabari Asim’s profound affection for this book’s charismatic and varied characters. This is a vivid, revelatory portrait of 1970s America in the disheartened aftermath of Martin Luther King Jr.’s death.” —Rafael Yglesias, author of The Wisdom of Perversity Praise for Jabari Asim’s A TASTE OF HONEY: STORIES:
“These tales are characterized by a winning lightness of touch and tone—a fundamental generosity of spirit, dusted with nostalgia—that make [Asim’s] first book of fiction for adults go down sweetly indeed.” —Washington Post “Asim successfully delves into politics, domestic violence, racial identity, young love, and more in this humorous and poignant collection...” —Publishers Weekly “Jabari Asim has written a compelling collection of stories that take us inside the life of a family and community in a tumultuous time.” —Lynna Williams, Chicago Tribune “This collection of short stories...interweaves the lives of various characters, skillfully rendered, in a textured portrait of life in an urban community.” —Vanessa Bush, Booklist “With his debut work of fiction, the Guggenheim Fellow proves himself to be a promising storyteller.” —Library Journal “This fiction rings true.” —Kirkus Reviews
Author Tour Boston, MA New York, NY Washington, DC Chicago, IL St. Louis, MO and more to come!
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Baltimore, MD
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Twisted
My Dreadlock Chronicles Bert Ashe In Twisted: The Dreadlock Chronicles, University of Richmond English professor Bert Ashe has written a witty, entertaining, and unprecedented memoir of black male identity as seen through our culture’s perceptions of hair. This funny, obsessive memoir weaves together the cultural and political history of dreadlocks with Ashe’s own midlife journey to lock his hair in an effort to illustrate what the style means now, some 40 years after it first traveled the 579 miles from Jamaica to the United States.
Trade Paper June 2015 $15
5x8
isbn: 978-1-932841-96-1
• One of the first books to explore the compelling subject of black hair from a man’s point of view • An honest, intimate, erudite look at African-American culture • A balance of personal, historical, and political storytelling that illuminates the many misunderstood aspects of dreadlocks • An in-depth exploration of black male identity that is equal parts revealing, informative, entertaining, and engaging
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• Promotion to nationwide network of “black natural hair meetup groups,” numbering over 25,000 members, as well as national book clubs like Go On Girl!
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Black hair, after all, does matter. African Americans are constantly subjected to snap judgments about their appearance, in particular their hair. When it comes to someone with dreadlocks, a range of assumptions are quickly made: he’s Jamaican, he’s Rasta, he plays reggae; he stinks, he smokes, he deals; he’s bohemian, he’s creative, he’s counter-cultural. In the United States, few hairstyles are weighted with more symbolism and generate more conflicting opinions from observers than dreadlocks. In Twisted, Ashe provides a firsthand account of what happens when a middle-aged professor and father of two steps out of his far-too-orthodox life—and out of American convention— to begin the long, arduous, and uncertain process of growing
“I really do admire it…I found Twisted deeply satisfying. By the end of the book, I felt as if I had been taken on a quite serious emotional and intellectual journey.” —David Shields, author of Reality Hunger: A Manifesto and Black Planet: Facing Race During an NBA Season “I like the style, the moves, the sense of rhythm and riff and the seeming ease with which [Twisted]... pulls off some extraordinary effects. The plot is about dreadlocks, but at its heart Twisted is the narrative of the emerging and expanding self.” —John Callahan, literary executor for Ralph Ellison and editor of Ellison’s Juneteenth
dreadlocks. As his hair takes on a life of its own and gets “twisted,” Ashe chronicles the reactions of his family, friends, and colleagues—and his own frustration and bewilderment at his locked hair. What results is a quirky and fascinating exploration of the historical, cultural, and stylistic impact of dreadlocks in the twenty-first century. Twisted is one of the first books that explores black hair, in all its untamed glory, from a man’s point of view. With humor and exacting self-reflection, Ashe uses his own hair experience not only to explain the history of dreadlocks, but also to unpack the complicated issues of identity, politics, gender, and culture in America. In Twisted, readers will come to understand a larger story about the truths and biases present in how we perceive others and ourselves. Ashe’s memoir is riveting, intimate, and a genuine first of its kind. Twisted marks Bert Ashe’s first foray into trade publishing, and he proves himself a fresh new voice in cultural commentary, writing in an accessible style that is both humorous and thought-provoking.
“Bert [Ashe] keeps you intrigued and delighted throughout the book’s various strands…You’ll be surprised how much we learn about American culture through Bert’s fascinating wrestling match with his locks.” —Daryl Cumber Dance, author of Honey, Hush!: An Anthology of African American Women’s Humor
Bert Ashe is an associate professor of English and American Studies at the University of Richmond. He obtained an English M.A. at Virginia Commonwealth University and his doctorate degree at the College of William and Mary. He has been published in numerous academic journals, such as African American Review, the Encyclopedia of American Studies, and the Journal of Race, Gender & Class. He has also contributed to several essay collections. He lives in Virginia with his wife.
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1,001 Best Low-Fat Recipes, 2nd Ed. Edited by Sue Spitler with Linda R. Yoakam, R.D., M.S.
Trade Paper | March 2015 $20.99 | 7.75 x 10 isbn: 978-1-57284-169-7
In one convenient, all-encompassing volume, 1,001 Best LowFat Recipes presents an enormous assortment of healthy, simple, and delicious family meals. These recipes are designed to help provide a complete meal as quickly as possible—many are designated as “45-minute” recipes from start to tabletop. From appetizers to entrees to salads and desserts, these recipes are easy to make, fun to try, and low in fat. Whether you’re on a lowfat diet or just looking to prepare healthful and nutritious food for you and your family, this is the cookbook for you.
Two new cookbooks from the bestselling 1,001 series—over 250,000 sold! Completely redesigned and updated editions in a new, larger size (which allows them to lie flat easily) and refreshed packaging.
1,001 Delicious Recipes for People with Diabetes, 3rd Ed. Edited by Sue Spitler; Linda Eugene, R.D., C.D.E.; with Linda Yoakam, R.D., M.S.
Trade Paper | April 2015 $20.99 | 7.75 x 10 isbn: 978-1-57284-170-3
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Also new in the 1,001 series
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1,001 Delicious Soups & Stews, Fourth Edition December 2014 978-1-57284-091-1 $20.99
This huge cookbook contains 16 chapters of delicious recipes that are suitable for a diabetic diet, all of which are accompanied by a nutritional analysis and current diabetes exchange information. 1,001 Delicious Recipes for People with Diabetes covers all the basics of a diabetic diet and lifestyle, including exercise, carbohydrate counting, and food-exchange lists. The quick and easy-to-prepare recipes are written in a concise format and use readily available ingredients with a focus on fresh, seasonal foods. They require no special cooking skills or equipment, and represent an eclectic range of styles and culinary traditions. Sue Spitler has earned a national reputation as the author and editor of the 1,001 series of cookbooks from Agate Surrey, as well as numerous other cookbooks. Her food consulting firm, Incredible Edibles, Ltd., is located in Long Beach, Indiana. Linda Eugene, R.D., C.D.E., is a nutrition specialist at Home Diagnostics, Inc., with more than 15 years of experience counseling people with diabetes. Linda R. Yoakam, R.D., M.S., is a dietician and nutritional expert with an extensive practice in the Chicago area.
Summer Cooking
Kitchen-Tested Recipes for Picnics, Patios, Grilling and More Edited by Chicago Tribune Staff
A
ll year long, we look forward to a summertime filled with cookouts, picnics, beach trips, and dinner parties on the patio. From the first flower’s bloom to the moment the leaves begin to turn, the summer season is filled with opportunities to spend time outside with good friends and family. While the winter months are perfect for hearty roasts and warm stews, recipes for summer should adapt to the season’s warmth and our on-the-go plans. Summer Cooking: Kitchen-Tested Recipes for Picnics, Patios, Grilling and More is a guide for preparing delicious food that perfectly complements warm summer days. Curated from the Chicago Tribune’s extensive database of kitchen-tested recipes, this collection of portable appetizers, quick salads, grilled entrées, creative sides, and refreshing cocktails are ideal for anywhere the summer season takes you. Featuring more than 100 recipes, full-color photography, and easy-to-follow directions, Summer Cooking is a great resource for meeting your summer dining needs. This book provides readers with plenty of recipes that don’t need the oven, can be made outdoors or inside, and use fresh, seasonal ingredients. If readers select one cookbook for this summer, it should be this well-tested collection of eclectic recipes from a trusted group of culinary experts.
The Chicago Tribune, founded in 1847, is the flagship newspaper of the Tribune Company. Its staff comprises dedicated, awardwinning journalists who have authored many best-selling books.
Trade Cloth June 2015 $24.95
7.25 x 9.25 isbn: 978-1-57284-171-0
• Fresh and light summer fare that can be served on patios or for cookouts; also includes recipes that travel easily to picnics, outdoor festivals, and the beach • Recipes have been collected by the Chicago Tribune’s award-winning food writers, and thoroughly vetted in their test kitchen—one of the last remaining newspaper test kitchens in the country • Recipes have been specifically curated for the summer months, avoiding lengthy oven use and heavy dishes
Also from the chicago tribune
Holiday Cookies 978-1-57284-164-2 $24.95 S p r i n g 2 01 5 surrey
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Passion for Pizza
A Journey Through Thick and Thin to Find the Pizza Elite Craig Whitson and Tore Gjesteland Photographs by Mats Widén; Designed by Kenneth Hansen
P
izza is a global obsession, and Passion for Pizza celebrates the personalities, stories, pride, and excitement behind one of the world’s favorite foods. Passion for Pizza is not only a cookbook and a work of culinary history, but also a tribute to the people and places that makes this dish so popular around the world.
Trade Cloth March 2015 $29.95
8.5 x 10.5 isbn: 978- 1-57284-160-4
• One of the most extensive, colorful, and exuberant explorations ever published of global pizza culture • Features pizza styles from around the world, including key hotspots like Rome, New York, Chicago, and California, as well as profiles of the pizza makers and the farmers behind their ingredients
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• Created by a multinational team based in Norway, with a true commitment to great pizza around the world
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“Passion for Pizza reaches deep into the heart and soul of pizza makers from around the world. One of the finest, most groundbreaking books ever written about pizza and its industry.” —Tony Gemignani, author of The Pizza Bible “[Passion for Pizza] is smart, funny, and strangely touching— and I devoured every bite.” —Jeff Ruby, author of Everybody Loves Pizza
Passion for Pizza begins in Italy, introducing readers to pizzaioli (pizza makers) in cities such as Naples, Rome, and Palermo. From there, the book travels through the United States, devoting plenty of attention to regional varieties like New York-style pizza, Chicago deep dish, and more. The authors offer entertaining profiles of the people who produce the cheeses, tomatoes, flour, and other ingredients used in pizza-making, illuminating the key characters in the global story of pizza. With more than 50 easy-to-follow recipes for pizzas, crusts, and sauces; 40-plus profiles of great pizzerias around the world; and 20 profiles of the people behind the pizza, this book will inspire home cooks to make great pizza in their own kitchens—with the pizza elite at their side. Craig Whitson is a restaurateur and cookbook author. He has lived in Norway since moving from his native Oklahoma in 1980. He won Food Person of the Year at Norway’s largest culinary festival in 2003. Tore Gjesteland is the owner of the Jonas B. Gunderson restaurants, and has received a total of six gold medals in the Hospitality Service Management Association International (HSMAI) marketing competition. Mats Widén’s photography has been published in more than 10 cookbooks. He did the photography for Cognac, Calvados and Armagnac, which was a winner of a Gourmand World Cookbook Award in 2001. Kenneth Hansen was the designer for Cognac, Calvados and Armagnac as well as several other titles with the Bølgen & Moi team. He also operates his own company Blaane Guiding Great Brands AS, where he serves as the Senior Creative Director/Art Director.
New York
kesté pizza & ViNo
Di Fa r a piz z a
totoNNo’s
Gotham
p. XXX
Pizza’s Mick Jagger Italian Heroes
Pizza & Cookie
p. XXX
p. XXX
p. XXX
Chapter 3
New York
New York pizz a suprem a
we All Love NY Pizza
The old Neighborhood
s a m’ s r e s tau r a N t
sCot t’s pizza tours
p. XXX
Hitting the Books
p. XXX
pizza a Casa pizza sChool
B a r i r e s tau r a N t & p i z z a eq u i pm eN t
e ata lY N YC
p. XXX
p. XXX
on the road with Scott
Bari in the Bowery
In Love with Food
p. XXX
p. XXX
Del PoPolo
MiniMalist Pleasure on Wheels In California, food trucks are a daily sight, but Del Popolo takes this concept to a new level. Jon Darsky, a former baseball scout and law student, is the man behind Del Popolo’s pizza truck, where you can devour Neapolitan pizza cooked in a wood-burning oven inside of a remodeled twenty-foot shipping container. Del Popolo, meaning “of the people” in Italian, travels to a number of different locations in the San Francisco Bay Area. This restaurant on wheels weighs in at fourteen tons, (two and one-half of which are the Italian wood-burning oven), and offers really good pizza with a bucket of cold drinks hanging outside. Jon originally made pizza at San Francisco’s Flour + Water, but opted for an innovative, mod-
ern approach to opening a place of his own. Other restaurants may feature an open kitchen, but at Del Popolo everything is open. The entire façade is composed of windows where the oven, work area, and all three employees are on display. Jon and an assistant make all the pizzas, and the third person manages the pick-up window. The menu at Del Popolo consists of a choice of three or four pizzas. On the day of our visit, our choices were Margherita; Bianca with ricotta, garlic, basil and mozzarella; and a pizza with pork salami, kale, and mozzarella. Next time you’re in San Francisco, stop by Del Popolo. Because they move around the city, check their website (www.delpopolosf.com/location) to find their current location.
Jon Darsky (left), owner of Del Popolo Wood-fired pizza for lunch at Del Popolo 128
U. S . a . California
California U . S . a .
Pizza with Brussels sProuts
500°
129
9oz
Yield: 1 (12-inch [30-cm]) pizza
This is Mats’s favorite pizza, inspired by one he ate at Motorino Pizza in New York City. The star ingredient is Brussels sprouts, and for Mats, they opened a world of new possibilities for pizza ingredients. This was also the pizza that introduced him to white pizza (pizza bianca). He, like many of us, grew up with tomato sauce on all pizzas, but today his pizza of choice is always tomato-free. 1 quart (1 L) water 1 teaspoon sea salt
1.
Place a baking stone in the oven, and preheat to 500°F (260°C) or higher for 1 hour.
2.
Bring the water and salt to a boil in a 2-quart saucepan.
3.
While the water is heating, rinse the Brussels sprouts in cold water, and remove any wilted leaves. Place the Brussels sprouts in the boiling water, and cook for 2 minutes.
4.
Remove the Brussels sprouts with a slotted spoon, and place them in a bowl of ice water for a few minutes to cool. Pour off the water.
5.
Stretch the pizza dough to a diameter of 12 inches (30 cm).
6.
Distribute the mozzarella, ricotta, and Pecorino Romano over the pizza. Distribute the pancetta and garlic over the pizza.
7.
Peel the leaves from the Brussels sprouts, and place them on the pizza.
8.
Bake the pizza on the baking stone until the crust is golden and the cheese is bubbling.
2 ounces (60 g) Brussels sprouts 1 Our Favorite Dough, 9 ounces (260 g) (page XXX) 2 ounces (60 g) fresh mozzarella, shredded 1 ounce (30 g) fresh ricotta 1 ounce (30 g) Pecorino Romano, crumbled 1 ounce (30 g) smoked pancetta, thinly sliced (alternatives: bacon or unsmoked pancetta) 1 clove garlic, peeled and thinly sliced Parmigiano-Reggiano, for grating Coarsely ground black pepper, to taste Extra virgin olive oil, for drizzling
9.
Remove the pizza from the oven, and place it on a plate. Top with coarsely ground black pepper and a bit of olive oil, and serve.
Tips Mats prefers fresh Brussels sprouts on this pizza but says that frozen will work fine. This will also give you the opportunity to make this pizza year-round.
266
r ec i pes pizza
pizza r e c ip e s
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interviews and features including New York Kesté Pizza & Vino • Lombardi’s • Eataly NYC • John’s of Bleecker Street • Joe’s Pizza • Di Fara pizza • Totonno’s
• Lou Malnati’s pizzeria • Spacca Napoli pizzeria • Coalfire pizza Los Angeles Wolfgang Puck • pizzeria Mozza • Big Mama’s & Papa’s Pizzeria • Gjelina and GTA San Francisco A16 • Chez Panisse • Una Pizza Napoletana • Tony’s Pizza Napoletana • Del Popolo • Delfina
S p r i n g 2 01 5 surrey
• Forcella • Motorino • Lucali Chicago Burt’s place
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A Giant Reborn
Why the US Will Dominate the 21st Century Johan Van Overtveldt
T
he world is in turmoil. Whether one looks at Europe, Asia, North America, the Middle East, Africa, or Latin America, uncertainty and upheaval seem to be the order of the day. Nevertheless, there seems to be an odd certainty in the minds of many pundits, writers, and citizens: the days of the United States as the world’s greatest superpower are coming to an end. At best, so the consensus runs, the US will be able to keep a status as a major power among several others. China, the European community, a resurgent Russia, and India are most often cited as the major challengers to what was once worldwide American hegemony.
Trade Cloth July 2015 $24.95
6x9 isbn: 978-1-932841-81-7
• Prescient analysis of American, European, Chinese, and global economic affairs and their political implications • A rare positive outlook on the current American situation based on the measured analysis and objectivity of an outside observer
How realistic is this perspective, though? Is the “air of inevitability” concerning America’s demise a permanent atmospheric fixture, or merely a passing breeze? How solid is the “unstoppable rise” of the Chinese? How likely is it for Europe to right its ship? A Giant Reborn, from critically acclaimed author, leading economic journalist, and newly appointed Belgian minister of finance Johan Van Overtveldt, dispels many of these assumptions and argues that the 21st century will be defined by the country currently best set up to succeed: the United States of America.
• Author has recently been named Minister of Finance of Belgium, following many years as leading economic journalist
Johan Van Overtveldt, PhD, is a writer and economist based in Belgium. He has published several books in Dutch and contributes to The Wall Street Journal Europe and other publications.
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Praise for Johan Van Overtveldt and his books:
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“A consistently insightful and incisive writer and I await each of his books with real anticipation.” —Tyler Cowen, The Marginal Revolution blog “Thorough and extraordinarily well-informed.” —Milton Friedman
Also by Johan Van Overtveldt
The End of the Euro
Bernanke’s Test
The Chicago School
978-1-932841-74-9 $24.95
978-1-932841-51-0 $19.95
978-1-932841-19-0 $25.00
Agate Digital Agate Digital publishes ebooks on a broad array of topics, designed and produced to reach readers much more rapidly than printed books—and at far more attractive prices. Regardless of platform, we believe readers will always embrace exceptional work from knowledgeable and captivating writers.
Speaking of Murder Jonathan Black 978-1-57284-490-2
From the former managing editor of Playboy, a gripping, suspenseful murder mystery about a serial killer inspired to kill a unique group of victims: motivational speakers.
Who Killed the Candy Lady James Ylisela Jr.
Curing Camden Christina Hernandez Sherwood
Turmeric Helen Saberi, Colleen Taylor Sen
Pizza for Good Will Pollock
To Create Felicia Pride
978-1-57284-474-2
978-1-57284-478-0
978-1-57284-473-5
978-1-57284-468-1
978-1-57284-411-7
True crime story of the unsolved murder of candy heiress Helen Brach—one of the most bizarre mysteries of the past 35 years.
How a New Jersey nonprofit is combatting violence, injuries, and disease in a troubled city while streamlining healthcare through 21st-century methods.
Flavorful recipes for healthy dishes and the history of this “wonder” spice, thought to stave off, or even cure, certain debilitating ailments.
Twenty unique recipes for specialty pizzas, as well as entertaining anecdotes, kitchen tips, and inspirational insight into community activism through America’s favorite food.
A collection of interviews with black artists, writers, actors, film directors, and musicians, including Harry Belafonte, Method Man, Edward P. Jones, and more.
Chicago Tribune Collection Agate and the Chicago Tribune have partnered since early 2012 to produce stand-alone ebooks from the newspaper’s broad range of content. They are available on Agate’s website, ChicagoTribuneEbooks.com, and everywhere ebooks are sold.
Drew Peterson: The Tribune Files 978-1-57284-482-7
Mike Royko: The Chicago Tribune Collection 978-1-57284-492-6
Chicago Tribune The Rise of Rahm Guide to Chicago 978-1-57284-417-9 978-1-57284-439-1
Ask Tom Why Tom Skilling 978-1-57284-491-9
Innovation and Technology 978-1-57284-480-3
Portraits in Jazz Howard Reich 978-1-57284-486-5
MBA Starter Kit 978-1-57284-460-5
Turn It Up Greg Kot
Grant Achatz
978-1-57284-406-3
978-1-57284-414-8
Depth of Field Alex Garcia 978-1-57284-453-7
978-1-57284-471-1
Good Eating’s Party Snacks and Appetizers
Good Eating’s Classic Home Recipes
Good Eating’s Cheap Eats in Chicago
978-1-57284-429-2
978-1-57284-430-8
978-1-57284-431-5
Beyond the Ivy
Balancing Act Heidi Stevens
Best of Printers Duerson Row, Volume One 978-1-57284-410-0 978-1-57284-463-6
Charlie Trotter
978-1-57284-485-8
978-1-57284-481-0
Artists, Obsessives & Chicago Originals Christopher Borelli 978-1-57284-458-2
A Century of Progress 978-1-57284-445-2
2014 HIGHLIGHTS Indian for Everyone Anupy Singla
This third book by bestselling Indian cookbook author Anupy Singla demystifies the Indian home cooking experience with more than 100 healthy recipes from India’s varied regional traditions (including many vegan, vegetarian, and gluten-free variations). The book, which Publishers Weekly calls “an impressive and useful edition to the canon,” also includes comprehensive primers on Indian spices, herbs, and other common ingredients. October 2014 | 978-1-57284-162-8 | $35
The Green City Market Cookbook Edited by Green City Market
A collection of recipes from the celebrity chefs, local farmers, loyal customers, and longtime vendors that make up the Green City Market, the Midwest’s premiere destination for the best in organic, locally sourced farm products. Beautifully illustrated with full-color photography, the recipes in this book make up a diverse assortment of wonderful meals that can be created from farm-fresh, sustainable produce. July 2014 | 978-1-57284-157-4 | $24.99
Imagine This Maxine Clair
The first work of nonfiction by Maxine Clair, award-winning author of the acclaimed short-story collection Rattlebone and novel October Suite. This deeply inspirational book is one part memoir, and one part guide to the craft of cultivating creativity. Her beautiful prose and inspiring advice helps readers discover a life of greater fulfillment and self-expression, be it in art, science, or business. November 2014 | 978-1-932841-83-1 | $15
Chicago Portraits Edited by Chicago Tribune Staff
An exploration of both everyday and well-known Chicagoans through striking photographic portraits, compiled from the Chicago Tribune’s vast historical archives. This coffee table book includes photos that span the paper’s 150+ years of publication to produce a fascinating, colorful look into the lives and legacies that make up this great American city.
backlist S p r i n g 201 5
September 2014 | 978-1-57284-165-9 | $35
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Gangsters & Grifters Edited by Chicago Tribune Staff
A collection of vintage Chicago Tribune crime photographs, many of which have never been published, taken from the paper’s archive of glass-plate and acetate negatives. Readers will gain a better understanding of Chicago’s infamous past through these intense, often shocking images of grisly crime scenes, alluring femme fatales, notorious mobsters, and more. November 2014 | 978-1-57284-166-6 | $29.95
current & selling Vodka Distilled Tony Abou-Ganim
An in-depth tasting guide to 60 of the world’s finest vodkas, engaging readers with the fascinating history of the world’s most popular spirit. Featuring photography by Tim Turner and recipes for vodka cocktails, both classic and modern, by Tony Abou-Ganim, one of the world’s most celebrated cocktail authorities. 978-1-57284-125-3 | $22.95
Locally Brewed Anna Blessing
An exploration of 20 small, Midwestern craft breweries, told through full-color photography, interviews with the brewmasters, and vivid stories detailing how the craft-brewing movement has grown into a phenomenon amidst the region’s tradition of huge, national breweries. Emphasizing the people behind the beer as well as the beers they brew, this book can be enjoyed by the “beer geek” and the casual imbiber alike. 978-1-57284-151-2 | $22.95
Wisconsin Supper Clubs Ron Faiola
An in-depth guide to the numerous supper clubs—a generations-old dining tradition— found throughout Wisconsin. Organized geographically and packed with resources for hungry travelers, this book features 50 family-owned restaurants and tells each one’s story through personal interviews with the proprietors and photography of the clubs’ unique interiors and mouthwatering dishes. 978-1-57284-142-0 | $35
The Hoosier Mama Book of Pie Paula Haney
A gorgeous, easy-to-use guide to making delicious pie from Chicago’s nationally celebrated Hoosier Mama Pie Company. From sweet to savory, these recipes emphasize locally sourced ingredients and the down-home artisanal style that has made HMPC one of the most popular pie shops in the country. 978-1-57284-143-7 | $29.95
Freeman Leonard Pitts, Jr.
978-1-932841-64-0 | $16
S p r i n g 2 01 5 backlist
A page-turning historical novel set at the end of the Civil War, in which an escaped slave first returns to his old plantation and then walks across the ravaged South in search of his lost wife. Freeman is a love story—sweeping, generous, brutal, compassionate—about the feelings people were determined to honor, despite the enormous constraints of the times.
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featured backlist surrey
Charcuteria
Prep School
978-1-57284-152-9 $39.95
978-1-57284-148-2 $35
Provence Food and Wine
The Sardinian Cookbook
The Puglian Cookbook
978-1-57284-158-1 $19.95
978-1-57284-147-5 $22.95
978-1-57284-117-8 $20
The Indian Slow Cooker
Vegan Indian Cooking
Chicago Spaces
978-1-57284-111-6 $19.95
978-1-57284-130-7 $19.95
978-1-57284-120-8 $45
Diabetes Cooking 101 978-1-57284-127-7 $19.95
Baking Basics and Beyond, 2nd edition
Gluten-Free Baking Classics, 2nd edition
978-1-57284-126-0 $19.95
978-1-57284-099-7 $17.95
Gluten-Free Baking Classics for the Bread Machine 978-1-57284-104-8 $14.95
Market-Fresh Mixology, 2nd edition
The Modern Mixologist
978-1-57284-107-9 978-1-57284-159-8 $35 $15.95
Soup & Bread Cookbook
The Seasons on Henry’s Farm
978-1-57284-119-2 $20.95
978-1-57284-115-4 $17
Gluten-Free Good Health Cookbook
The Food Allergy Mama’s Baking Book
978-1-57284-105-5 $18.95
978-1-57284-102-4 $19.95
Slow Cooker 101 978-1-57284-121-5 $19.95
Gluten-Free 101 978-1-57284-133-8 $19.95
midway
Good Stock
backlist S p r i n g 201 5
978-1-57284-150-5 $35
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Life Skills 978-1-57284-149-9 $15
The New Chicago Diner Cookbook 978-1-57284-154-3 $19.95
10 Things You Might Not Know About Nearly Everything 978-1-57284-153-6 $15
Hot Doug’s: The Book The New Old Bar 978-1-57284-137-6 $24.95
Locally Grown
978-1-57284-129-1 978-1-57284-139-0 $22.95 $19.95
Ramblers
Ask Amy
978-1-57284-140-6 $16
978-1-57284-155-0 $16
Even the Terrible Things Seem Beautiful to Me Now 978-1-57284-145-1 $16.95
Capone
Only in Chicago
978-1-57284-146-8 $29.95
978-1-57284-144-4 $16
Monica Pedersen Make It Beautiful
10 Buildings that Changed America
978-1-57284-128-4 $35
978-1-57284-135-2 $35
Bolden
Culture Worrier 978-1-932841-92-3 $17
Justice While Black 978-1-932841-90-9 $14
How to Slowly Long Division Kill Yourself and 978-1-932841-72-5 Others in America $15
Recognition
Forward From This Moment
978-1-932841-79-4 $15
978-1-932841-77-0 $15
Where the Line Bleeds
Making Marriage Work
My Mother’s Rules
978-1-932841-38-1 $15
978-1-932841-65-7 $15.95
978-1-932841-22-0 $15
Before I Forget 978-1-932841-43-5 $16
978-1-932841-32-9 $17
Creatures Here Below 978-1-932841-62-6 $15
Becoming Dad 978-1-932841-17-6 $16
Wading Home 978-1-932841-55-8 $15
Autobiography of Black Chicago 978-1-932841-67-1 $17
b2
Improvise 978-1-932841-82-4 $16
The Google Boys 978-1-932841-88-6 $10.95
Opportunity Knocking 978-1-932841-87-9 $24
The World’s Richest Man 978-1-932841-84-8 $10.95
Arts & Numbers
Risk Rules
If You Will Lead
Baked In
Peril on Wheels
978-1-932841-75-6 $16
978-1-932841-59-6 $19.95
978-1-932841-58-9 $28
978-1-932841-57-2 $15
978-1-932841-89-3 $16
Virgin Rebel
The Boy Billionaire The Oracle Speaks Impatient Optimist 978-1-932841-76-3 978-1-932841-69-5
978-1-932841-78-7 $10.95
$10.95
$10.95
978-1-932841-71-8 $10.95
I, Steve 978-1-932841-66-4 $10.95
hope & nonthings Drama
The New Yorker
Drama Review
“Like the glory days of Saturday Night Live, Too Much Light is not just funny, but faintly surreal.” Backstage
“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.” 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
by the New York Neo-Futurists from
Too Much Light Makes The Baby Go Blind ®
Hope & Nonthings
Partially Burned 978-0-9815643-9-5 $15
Bare-Knuckled Lit More If You’ve 978-0-9815643-8-8 Got It $16
978-0-9815643-2-6 $16
100 Neo-Futurist Plays 978-0-9815643-4-0 $12
Hope & Nonthings
225 Plays 978-0-9815643-1-9 $16
The Last Temptation of Clarence Odbody
Neo-Solo: 131 Neo-Futurist Plays
978-0-9815643-3-3 $15
978-0-9707458-8-0 $14
S p r i n g 2 01 5 backlist
The New York Times
by the New York Neo Futurists from Too Much Light Makes The Baby Go Blind ®
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.”
225 PLAYS
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.
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Corporate/Bulk Sales, Foreign and Subsidiary Rights Eileen Johnson phone: 708-567-4187 johnson@agatepublishing.com author events Zach Rudin phone: 847-475-4457 ext. 2# rudin@agatepublishing.com Media Contact / review copies Jessica Easto phone: 847-475-4457 ext. 4# easto@agatepublishing.com ORDERS Agate titles are distributed by Publishers Group West (PGW). PGW’s standard freight, credit, payment, and return policies apply.
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Cover photo by Mats Widén, Passion for Pizza (p. 10)