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CONTENTS
Own It: Oprah Winfrey In Her Own Words Anjali Becker and Jeanne Engelmann. ..... 1 It’s All in the Timing Gail Monaghan. . . ................................................................................ 2 1,001 Best Hot and Spicy Recipes, 2nd Ed. Dave DeWitt. ............................................ 4 1,001 Best Slow-Cooker Recipes, 2nd Ed. Sue Spitler with Linda R. Yoakam, RD, MS. ... 4 Indian for Everyone Anupy Singla.. . . . . . . . ............................................................................... 5 Prep School James P. DeWan.. . . . . . . . . . . . . . . . . ................................................................................ 6 Sweetness Sarah Levy Imberman. . . . . . . . . . . . . ............................................................................... 6 Much Ado Michael Lenehan. . . . . . . . . . . . . . . . . . . . . ............................................................................... 7 The Chicago Tribune Book of the Chicago Bulls Chicago Tribune Staff. ................... 8 Something Good Simba Sana. . . . . . . . . . . . . . . . . ............................................................................ 10 Grant Park Leonard Pitts, Jr.. . . . . . . . . . . . . . . . . . . ............................................................................... 11 2016 HIGHLIGHTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .............................................................................. 12
14 FEATURED BACKLIST.. . . . . . . . . . . . . . . . . . . . . . . . . .............................................................................. 16 CURRENT & SELLING . . . . . . . . . . . . . . . . . . . . . . . . . . .............................................................................
A B O U T A G 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 management, leadership, economics, training, and more. Our chief aim is to publish books on improving workplace performance and improving workplace experience. Bolden Books is dedicated to work by 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 covers 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.
OWN IT: OPRAH WINFREY IN HER OWN WORDS Edited by Anjali Becker and Jeanne Engelmann
O
wn It: Oprah Winfrey In Her Own Words provides a unique look into the wisdom and thought processes of one of the most adored, respected, and powerful women in the world. This book collects her most insightful quotations and centers on her media career, life lessons, entrepreneurship, and remarkable personal story.
The public’s appetite for all things Oprah Winfrey has waned little since her Chicago TV debut in 1983. Known as a self-help guru and the “Queen of All Media,” Oprah (it’s almost impossible not to refer to her by her globally recognized first name) has been a shining light on social issues, encouraging fans to “live your best life” for more than 30 years and revolutionizing her corner of the entertainment industry in the process. Few entrepreneurs have been savvy enough to leverage their resources with the foresight Oprah has demonstrated in her decades-long career. Oprah’s key asset is herself—a brand she controls by shrewdly choosing partnerships and endorsement deals and not kowtowing to convention. She, along with a few close executives, took her initial TV success and grew it into a multibillion-dollar media conglomerate with one woman at the helm. Her influence in the marketplace is unparalleled. Oprah’s next venture is unknown, but its success, like her other triumphs, depends on Oprah—and the self-reliance, values, and vision on which she has built her empire. Anjali Becker is an editor living in Kuala Lumpur, Malaysia. Jeanne Engelmann is an editor living outside Minneapolis, Minnesota.
Trade Paper December 2016 $10.95
4.5 × 7 978-1-57284-203-8
• A gift book that collects thoughtprovoking direct quotes from Oprah Winfrey on topics related to business, media, leadership, and life • Few other books exist that detail Oprah’s own perspective and words on such a wide variety of subjects • Oprah is one of the most successful figures in the media business and has been one of the most respected and admired women in the United States for much of the past 30 years
PRAISE FOR IN THEIR OWN WORDS TITLES
“[It’s] like eating salted peanuts: Once you start reading, it’s hard to stop.” —Anne Fisher, CNN Money
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
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IT’S ALL IN THE TIMING
Plan, Cook, and Serve Great Meals with Confidence Gail Monaghan
IT’S ALL IN THE
TIMING PLAN, COOK, and SERVE Great Meals with Confidence
GAIL MONAGHAN
Trade Cloth October 2016 $29.95
8.125 × 9.5 978-1-57284-199-4
• Appeals to both longtime home cooks still looking to master the art of hosting dinner parties and aspiring cooks seeking their bearings in the kitchen • Clear, accessible recipes, menus, and tips reflect the author’s long career as a culinary instructor • Author is a regular contributor to the Wall Street Journal, has cooked for Dior, Morgan Stanley, and ABC, among others
E
ven for the most experienced home cooks, seamless meal preparation can be a chronological puzzle. The more elaborate the meal, the more difficult it is to serve each dish on time—and at the right temperature. Acclaimed food writer and cooking instructor Gail Monaghan has spent years mastering the fine art of culinary timing, which she now shares with her cooking students. It’s All in the Timing, Monaghan’s guide to smooth, stress-free home entertaining, enables readers to learn her secrets of prep and process and use them in their own kitchens. Like all good cookbooks, It’s All in the Timing teaches readers the how-tos of its recipes. Uniquely, it also clarifies the whentos by organizing the recipes into more than 20 well-crafted menus. Distilled from Monaghan’s decades of experience with home entertaining and culinary instruction, this book demystifies the preparation of each menu, treating the entire meal as an extended recipe. The book offers tips for meals that range from the basic to the elaborate. From the simple luncheon to the grand holiday dinner, each menu begins with an Order of Preparations list—a snapshot of what to make, when to make it, and how to avoid common problems—ensuring your meal unfolds like clockwork. Each menu includes not only detailed recipes for each component but also Monaghan’s thoughtful commentary and variation suggestions. The book also includes an additional section of bonus recipes, pantry essentials, and other secrets to culinary success.
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This step-by-step guide to serving flawless, flavorful meals at home provides readers with the invaluable insights and hardearned wisdom Monaghan offers her culinary students. With more than 130 recipes, 21 menus, and countless tips from Monaghan’s deep knowledge bank, It’s All in the Timing is required reading for ambitious home cooks everywhere.
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Gail Monaghan teaches cooking from her loft in Manhattan and writes regular features for the Wall Street Journal. The author of three previous cookbooks, Monaghan has written for Food & Wine, O, The Oprah Magazine, Martha Stewart Living, and the New York Times.
Chapter 1 • Fast French
Fast French • Chapter 1
ORD
ER OF PREPARATION
Fricassee of Mixed Mushrooms and Fresh Herbs
S TA R T
Yield: 6 first-course servings
3
D AY S
1
D AY
1. Prepare the Béarnaise Mayonnaise (p. XXX) and store in a lidded container in the refrigerator.
HOURS
2. If you made them ahead, reheat the Quick Roast. 3. Complete Steps 3 through 5 of the Rib Eye Steaks.
1. Complete Steps 1 through 4 of the Dark Chocolate Cakes (p. XXX) and store in the freezer. 2. Complete Step 1 of the Fricassee (p. XX). Wrap the cleaned mushrooms in damp paper towels and store in an open plastic bag in the refrigerator.
2
1. Finish the Fricassee.
15 MINS
1. Preheat the oven to 450°F. 2. Serve the Fricassee. SERVE
4. If using, remove the ice cream from the freezer to allow it to soften. 5. Serve the Rib Eye Steaks with the Béarnaise Mayonnaise and the Quick Roast.
1
D AY
2
3. Complete Step 1 of the Rib Eye Steaks (p. XXX). AFTER DINNER
1. Preheat the oven to 500°F.
1. Before clearing the table, place the Dark Chocolate Cakes in the oven (Step 6).
HOURS
15
1. Finish the Quick Roast.
MINS
MINS
35
GET A HEAD START! 1. Preheat the grill or grill pan on high heat.
MINS
34
The raw batter for the Mini Meltaway Dark Chocolate Cakes can be stored in molds in the freezer for up to 6 months.
1. Trim the mushrooms and wipe them clean with a damp cloth. Cut the large ones into attractive sections and leave the small ones whole. Refrigerate until a few hours before cooking. 2. Place a large skillet over high heat and add the olive oil. When hot, add the mushrooms and cook, stirring frequently, about 6 to 10 minutes, or until quite tender. 3. Lower the heat to medium and add the shallots and garlic. Cook, stirring frequently, for 3 to 4 minutes, or until the garlic and onions begin to color. Add the salt and pepper to taste. Remove from the heat and set aside.
2. Plate and serve the Cakes with the ice cream or whipped cream.
HOUR
45
Fine sea salt and freshly ground black pepper, to taste 4 tablespoons walnut oil 11/2 cups chopped mixed fresh herbs, including one or more of the following: parsley, chives, chervil, tarragon, and basil, divided 2 tablespoons white truffle oil or extra virgin olive oil, for drizzling
3. Finish the Rib Eye Steaks (Step 6).
1. Prep the potatoes and onions for the Quick Roast (p. XXX) and the onion and garlic for the Fricassee. 2. Complete Steps 2 and 3 of the Fricassee.
1
3 pounds assorted fresh mushrooms: chanterelles, morels, shitakes, cremini, oysters, lobster, hen-of-the-woods, porcini, portobellos, and/or white button mushrooms, depending on availability 3/4 cup extra virgin olive oil 4 shallots or 1 medium red onion, peeled and chopped 4 cloves garlic, peeled and chopped
4. When ready to serve, heat the walnut oil in a large, preferably nonstick skillet. Add the mushroom mixture and cook, stirring frequently, about 3 minutes, or until warmed through. Remove from heat, and toss in ¾ cup of the fresh herbs. Taste and adjust seasoning, if needed. 5. Divide the mushrooms among 6 salad plates. Divide the remaining chopped herbs over the mushrooms and add a drizzle of white truffle or extra virgin olive oil. Alternatively, arrange on a serving platter and top with the herbs and oil. Serve immediately.
IT'S ALL IN THE TIMING
IT'S ALL IN THE TIMING
Chapter 1 • 30 Minutes or Less
35
30 Minutes or Less • Chapter 1
Green Vegetable Ragoût Yield: 6 side-dish or first-course servings Approximately 11/4 pounds haricots verts Approximately 11/4 pounds sugar snap peas Approximately 13/4 pounds asparagus 2 teaspoons baking soda
1
D AY
1 (10-ounce) package frozen green peas, thawed* 2–4 tablespoons white or black truffle oil Truffle salt or fine sea salt, and freshly ground black pepper, to taste
1. Trim the haricots verts and sugar snap peas. String the sugar snap peas. 2. Trim the asparagus stalks, cut a 3-inch tip off each one, and set aside. Cut the remaining stalks into 3-inch lengths and then vertically in halves or thirds, depending on thickness. 3. Wash the haricot verts, sugar snap peas, and cut asparagus. 4. If making ahead, wrap the washed vegetables in damp paper towels, keeping the asparagus tips separate, and store them in the fridge in an open plastic bag.
4 HOURS
3 HOURS
5. Remove the washed vegetables from the refrigerator and allow them to come to room temperature. Remove the peas from the freezer and allow them to thaw.
This applause-worthy ragoût is equally good hot, warm, or at room temperature—heaven-sent for the make-ahead cook.
6. Over high heat, bring a very large pot of salted water to a boil. Add the washed vegetables, and the baking soda. Bring back to a boil. Lower heat to medium–high and cook until almost al dente. Add the thawed peas and asparagus tips and cook 1 more minute. 7. While the vegetables are cooking, put the truffle oil, salt, and pepper in a large serving bowl. 8. Drain the vegetables well through a colander, add them to the serving bowl, and toss. 9. Taste and adjust the seasoning as needed. Serve hot, warm, or at room temperature. * I always have extra frozen peas on hand. Here, if needed, a second bag can be added to serve 2 to 4 more people.
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IT'S ALL IN THE TIMING
IT'S ALL IN THE TIMING
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PRAISE FOR GAIL MONAGHAN, HER COOKING CLASSES, AND HER BOOKS
“A legendary party hostess whose books and feature food column have given us a glimpse into a divine and glamorous culinary universe.” —Gary Duff, Huffington Post “Great food, fabulous culinary tips, easy-to-follow recipes.” —Pamela Baxter, President/CEO of LVMH Perfumes and Cosmetics Group, North America
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“Simple, inclusive approaches to recipes that are accessible to all. . . . How easy and fun it is to prepare a feast!” —Randall Barone, former Executive VP of Programming and Development, ABC Daytime
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New from the bestselling 1,001 series—more than 750,000 sold!
1,001 BEST HOT AND SPICY RECIPES, 2nd ED. Delicious, Easy-to-Make Recipes from Around the Globe Dave DeWitt
T Trade Paper September 2016 $20.99 7.75 × 10 978-1-57284-200-7
his enlarged and repackaged second edition of 1,001 Best Hot and Spicy Recipes is, in the words of author Dave DeWitt—noted authority on hot peppers and spicy foods—“the largest and most comprehensive cookbook ever published on this subject.” The book is loaded with a vast array of hot and spicy favorites, including hundreds of main dishes from around the world and a surprising number of zesty beverages, desserts, and breakfasts. The book is truly the very best the world has to offer when it comes to preparing great spicy foods.
Dave DeWitt has written or coauthored more than 30 books on hot peppers and spicy foods and edited two different magazines devoted to those subjects. He lives in Albuquerque.
1,001 BEST SLOW-COOKER RECIPES, 2nd ED. The Only Slow-Cooker Cookbook You’ll Ever Need Sue Spitler with Linda R. Yoakam, RD, MS
T Trade Paper December 2016 $20.99 7.75 × 10 978-1-57284-207-6
his enlarged, repackaged edition of 1,001 Best Slow-Cooker Recipes showcases the ease, convenience, and versatility of slow cookers like no other book. With hundreds of recipes for appetizers, soups, stews, entrées, side dishes, and even desserts, this handy volume shows you how to cook everything—from effortless weekday meals to hassle-free party fare—without being tied to the kitchen. With plenty of clearly marked vegan and vegetarian recipes, this book truly contains something for everyone, no matter their diet or schedule. 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. Linda R. Yoakam, RD, MS, is a dietician and nutritional expert with an extensive practice in the Chicago area.
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ALSO NEW IN THE 1,001 SERIES
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1,001 Delicious Soups & Stews, 4th Ed. 978-1-57284-161-1
1,001 Best Low-Carb Recipes 978-1-57284-184-0
1,001 Delicious Recipes for People with Diabetes, 3rd Ed. 978-1-57284-170-3
INDIAN FOR EVERYONE
The Home Cook’s Guide to Traditional Favorites Anupy Singla
N
ow beautifully repackaged in a convenient paperback format, 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 addition to the canon,” also includes extensive primers on Indian spices, herbs, and other common ingredients. By far Singla’s most comprehensive offering yet, Indian for Everyone expands on her previous titles and introduces the true simplicity and flavor of Indian food to every cook, regardless of dietary restrictions, level of expertise, or familiarity with Indian cuisine. Singla has chosen to focus on the most popular dishes in Indian cooking—not only the familiar Punjabi favorites found in most restaurants but also dishes that showcase regional styles from across India. This is a book for Indian-food lovers who live for the cuisine’s diversity and want to learn how to tailor authentic dishes to their tastes and diet. Whether you are a vegan or meat lover, gluten-free or pro-naan, an experienced chef or an amateur home cook, Singla appreciates that most of us are looking for great flavors, nutritious ingredients, and easy preparations.
Trade Paper October 2016 $22.95
8×9 978-1-57284-197-0
• Hardback edition and author’s previous cookbooks have all been top sellers, with nearly 100,000 copies sold • Paperback edition is convenient and affordable while still maintaining gorgeous design and full-color photography • All recipes include US and metric measures
ALSO BY ANUPY SINGLA
PRAISE FOR INDIAN FOR EVERYONE
“An impressive and useful addition to the canon.” —Publishers Weekly, starred review “Only have room for one go-to book for Indian home cooking on your shelf ? This is it.” —Booklist, Top 10 Food Books of 2015
Vegan Indian Cooking 978-1-57284-130-7
“The photos are beautiful, and the recipes are fragrant and delectable.”—Glam.com
The Indian Slow Cooker 978-1-57284-111-6
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Anupy Singla is the author of the bestselling titles The Indian Slow Cooker and Vegan Indian Cooking. She lives with her family in Chicago.
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PREP SCHOOL
How to Improve Your Kitchen Skills and Cooking Techniques James P. DeWan
N Trade Paper August 2016 $19.95 7.25 × 9.25 978-1-57284-198-7
ow available in paperback, Prep School focuses on teaching readers how to become better cooks—whether they’re amateurs who are learning to cook for themselves or their families, or aspiring chefs who want to perfect their technique. Prep School’s simple, plainspoken instructions make it a go-to guide for becoming more adept at any kitchen skill. It includes more than 50 recipes, as well as insightful, straightforward tips on knife skills, preparation techniques, pantry essentials, holiday meals, and making your kitchen as userfriendly as possible. Before any home cook or chef picks up a cookbook, he or she should first pick up Prep School and be sure to take DeWan’s advice to heart.
James P. DeWan is a chef, culinary instructor, and award-winning food writer. He writes a Chicago Tribune column called Prep School.
SWEETNESS
Delicious Baked Treats for Every Occasion Sarah Levy Imberman
T
MIDWAY | SURREY FA L L 201 6
Trade Paper August 2016 $19.95 9.5 × 9.5 978-1-57284-204-5
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• The paperback’s release coincides with the opening of the new Sarah’s Candies shop at O’Hare airport
his first paperback edition of Sweetness is an accessible yet expert guide to baking high-quality sweets at home. Author Sarah Levy Imberman shares the same exquisite, thor“Packed with tips about the most oughly tested recipes that made useful baking tools and the best Sarah’s Pastries & Candies, her ingredients, the book has excellent first shop in Chicago, so beloved. recipes for easy-to-make crowdThis how-to book provides invalupleasers like cream cheese brownies able tips and tricks for baking as and carrot cupcakes.” —Saveur well as guides to essential equipment and ingredients. It’s perfect for beginner home bakers who hunger to make bakery-quality treats at home but aren’t sure where to start. Recipes are organized by occasion, so readers know just what to make for every milestone— regardless of what level of experience they have in the kitchen.
Sarah Levy Imberman is the founder of Sarah’s Pastries & Candies, which she expanded into S. Levy Foods in 2011. She is a graduate of both Northwestern University and the French Pastry School of Chicago.
MUCH ADO
A Summer with a Repertory Theater Company Michael Lenehan
R
egional theater is a wellspring of American cultural life. For decades, far-flung companies have been entertaining audiences—often dedicated, often large—with fresh, surprising, sometimes unconventional repertories that are not beholden to the commercial pressures of Broadway. The size, scope, and quality of these productions inspired Time to declare that regional theater proves that “all the country’s a stage.”
Much Ado gives readers an intimate, behind-the-scenes look at the lauded American Players Theatre, focusing on its 2014 production of Shakespeare’s Much Ado About Nothing. The Wall Street Journal's Terry Teachout has called the APT—based in the very small town of Spring Green, Wisconsin—“the best classical theater company in America.” It’s also one of the must successful, with an annual budget of $6 million and a total of more than 100,000 tickets sold each season. How does a theater troupe turn a script into a play? How do the actors imagine and develop their roles? What does the director do? How are the playwright's intentions discovered, and how much do they count? How do the set and costumes and music contribute to the meaning? In Much Ado, Lenehan approaches these questions with the curiosity of a fan and the skills of an award-winning journalist. In doing so, he provides readers with a deep sense of the company’s great artistry and craft, a glimpse into the intricate technical logistics involved with outdoor theater, and a witty perspective on one of the Bard’s most famous comedies.
Trade Cloth October 2016 $19.95
4.5 × 7 978-1-57284-205-2
• Published to commemorate the 400th anniversary of William Shakespeare’s death • Attractive cloth-bound, jacketless hardcover package makes the book a great gift for Shakespeare and theater lovers across the country
Michael Lenehan is a Chicago-based writer and editor who was the chief editorial executive at the Chicago Reader for many years. He has written for the Atlantic, where he was a contributing editor in the 1980s and ’90s, and for Chicago magazine and the New York Times Book Review, among others.
ALSO BY MICHAEL LENEHAN
Ramblers 978-1-57284-140-6
PRAISE FOR MICHAEL LENEHAN’S RAMBLERS
“A classic.” —Chicago Tribune “A dynamic, emotional study of one college basketball team’s role in the Civil Rights movement.” —Shelf Awareness, starred review
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“A significant, uplifting story.” —Frank Deford
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THE CHICAGO TRIBUNE BOOK OF THE CHICAGO BULLS A Decade-by-Decade History Chicago Tribune Staff
T Trade Cloth November 2016 $35
9.5 × 11 978-1-57284-202-1
• The first-ever photo-driven collection from the Chicago Tribune focused on the Chicago Bulls • Released in conjunction with the team’s 50th anniversary of their inaugural 1966–67 season • Collected photography, essays, box scores, and reproduced articles make this a wonderful gift item
he Chicago Bulls, one of the NBA’s most storied and valuable franchises, have been building their highly decorated legacy for five decades now. To this day, the Bulls are one of the most popular teams the world over. Travelers abroad will find that the team’s reputation precedes them—Chicagoans who were once greeted by sneers about Al Capone now hear cheers for Bulls legend Michael Jordan. Six championships, the league’s best-ever single-season record, and perhaps the greatest player of all time will do that, and Bulls fans wouldn’t have it any other way. Published to commemorate the team’s 50th anniversary, The Chicago Tribune Book of the Chicago Bulls is a decade-by-decade look at the pride of Chicago’s West Side. This beautiful coffeetable volume documents every era in the team’s history through original reporting, in-depth analysis, interviews, archival photos, comprehensive timelines, rankings of top players by position, and other features. Profiles on key coaches, Hall of Famers, and MVPs provide an entertaining blow-by-blow look at the team’s greatest successes and most dramatic moments. Since the beginning, the Bulls have set records. They are still the only NBA expansion team to make the playoffs in their inaugural season, which they did in 1966–67 with the best record ever for a first-year team. Since the start of their fifth decade, the Bulls have consistently been one of the top teams in the league and are hungry to hang another championship banner from the rafters of 1901 W. Madison St. A first-of-its-kind collector’s item, The Chicago Tribune Book of the Chicago Bulls is a gorgeous and comprehensive tour of basketball history produced by the award-winning Chicago Tribune journalists who have been documenting their home team since the beginning.
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ALSO FROM THE CHICAGO TRIBUNE
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The Chicago Tribune Book of the Chicago Bears 978-1-57284-177-2
The Chicago Tribune, founded in 1847, is the flagship newspaper of the Tribune Publishing Company. Its staff comprises dedicated, award-winning journalists who have authored many bestselling books.
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SOMETHING GOOD A Memoir
Simba Sana
S
omething Good is the wrenching memoir of Simba Sana, the cofounder and former CEO of Karibu Books, a major indie-bookselling phenomenon and perhaps the most successful black-owned book-industry business ever. In this memoir, Sana shows how his experience with Karibu jump-started his lifelong journey to better understand himself, human nature, faith, and American culture—which ultimately helped him develop the powerful personal philosophy that drives his life today.
Trade Paper December 2016 $17
6×9 978-1-57284-192-5
• Details author’s struggles with overcoming poverty, violence, and familial mental illness to achieve success • Inspirational story for many Americans who struggle through similar harsh circumstances • At its height, Karibu was the largest chain of African American bookstores in the country
Born Bernard Sutton in Washington, DC, Sana grew up in the cycle of poverty and violence that dominated inner-city life in the ’70s and ’80s. Sana’s academic success got him into college, where he grew into a man whose life embodied contradictions: committed to self-improvement and self-discipline while irrevocably marked by the chaos of his upbringing; an emerging businessman who was also an impassioned Black Nationalist and Pan-Africanist; living the corporate life at Ernst & Young by day while leading radical consciousness-raising groups by night. Building Karibu became Sana’s opportunity to bind the disparate elements of his life together. Ultimately, though, the paradoxes in his identity and his accumulated emotional wounds confounded his effort to overcome his business reversals, and everything Sana built—his marriage, family, and business—was lost in an incredibly brief period of time. Sana had to rebuild his life—and his identity—and set out to do so in a way that focused principally on the meaning and importance of love.
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In this memoir, Sana details his search for love and truth with startling, profoundly moving intimacy. Something Good is a personal story of immense power and insight that will appeal to anyone seeking to live a more fulfilling life, no matter where they’re from or what path they’ve taken thus far.
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Simba Sana is the cofounder and former CEO of Karibu Books. He lives in Maryland with his wife and three children.
GRANT PARK Leonard Pitts, Jr.
T
his is the first paperback edition of Grant Park, the critically acclaimed third novel by Pulitzer Prize–winning columnist Leonard Pitts, Jr. Pitts delivers a powerful, emotionally resonant story that follows two veteran journalists whose personal stories extend from Martin Luther King’s final days in Memphis to the 2008 presidential election of Barack Obama. Fueled by yet another report of unarmed black men gunned down by police, columnist Malcolm Toussaint, disillusioned and weary, hacks into his newspaper’s computer system to post an incendiary column that had been rejected by his editors. Within hours of the column’s publication, Toussaint disappears and his longtime editor, Bob Carson, is fired. While a furious Carson tries to find Toussaint, a lost love reappears from his days as a ’60s peace activist. Meanwhile, Toussaint is held captive by two improbable yet dangerous white supremacists plotting to bomb Obama’s planned rally in Grant Park. As Election Day unfolds, Toussaint and Carson are forced to remember the choices they made as idealistic, impatient young men when both their lives were changed profoundly by their work in the civil rights movement. Forty years later, they are handed a bizarre opportunity to make peace with their respective pasts.
“Layered, insightful, and passionate . . . stunningly powerful.” —Shelf Awareness, starred review “Lays bare the extent to which Americans, black and white, still struggle to articulate the basic elements of our shared past.” —Vinson Cunningham, New York Times Book Review
Leonard Pitts, Jr., is a nationally syndicated columnist for the Miami Herald and the author of the novels Grant Park, Freeman, and Before I Forget, as well as several works of nonfiction.
6×9 978-1-57284-201-4
ALSO BY LEONARD PITTS, JR.
Freeman
Before I Forget
978-1-932841-64-0
978-1-932841-43-5
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“The book is a page-turner, but also one that commands deep reflection.” —Blanca Torres, Seattle Times, Best Books of 2015
Trade Paper September 2016 $16
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2016 HIGHLIGHTS
My Halal Kitchen
Prince
YVONNE MAFFEI
MATT THORNE
Wisconsin Supper Clubs: Another Round
978-1-57284-174-1 | $29.95
978-1-57284-187-1 | $16.99
RON FAIOLA 978-1-57284-193-2 | $35
One of the first mainstream cookbooks written for those who follow halal dietary restrictions, My Halal Kitchen includes more than 75 classic recipes—including Beef Pot Roast, Shrimp Pad Thai, Coq without the Vin, and Spaghetti Carbonara—from around the globe. The book also offers guides to simple substitutes to make dishes halal-friendly and valuable resources for finding special ingredients.
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“You’ll hear Maffei’s passion and intelligence, and whatever your religious persuasion you’ll no doubt relate to her motives: to find a deep and meaningful connection to the world.” —Alison Cuddy, WBEZ
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“Yvonne Maffei . . . writes a popular cooking and nutrition blog, My Halal Kitchen, from her home north of Chicago. . . . Her simple recipe for medjools drizzled with tangy crème fraîche is excellent for transforming date doubters into date lovers.” —Julia Moskin, New York Times
Prince is the first US edition of Matt Thorne’s meticulously researched, critically acclaimed biography of the music legend. An updated afterword covers Prince’s 2014 double album, tour, and 2015 Tidal release, plus other news that has occurred since the book’s original UK publication in 2012. With 16 pages of black-and-white photos and more than 600 pages of insights into Prince, his work, and his collaborators, this book discusses nearly every song— released and unreleased—from the more than 35 years Prince spent in the recording studio.
This sequel to Ron Faiola’s wildly popular first book on the topic (now in its seventh printing) gives readers a peek inside 50 additional supper clubs from across the Badger State. Readers will find interviews with supper club proprietors and customers, as well as a bounty of full-color photographs. This book offers a new, intimate look at this unique American tradition, one that invites supper club enthusiasts and newcomers alike to enjoy a second helping of everything that made the first Wisconsin Supper Clubs book such a hit.
“If you’re as much of a fan as Thorne, you’ll be in heaven.” —Daily Telegraph
Praise for Ron Faiola’s previous book
“A must for the legions of Prince fans out there.” —Big Issue “There is now quite literally nothing more to say about Prince or his music. It’s all here—dance, sex, romance, and above all, the music. Downright orgasmic.” —Current
“Heartwarming to those who appreciate the nostalgia and comfort evoked by [supper clubs]. . . . [I]nvites Wisconsin travelers to thumb through to see what supper club might be hiding in the next town, ready to welcome you with a smile and delicious food.” —Christian Science Monitor
2016 HIGHLIGHTS
The Eli’s Cheesecake Cookbook
Play It Forward
Sweet Mornings
BARNES, COFFINO
PATTY PINNER
SCHULMAN, ET AL.
978-1-57284-190-1 | $17
978-1-57284-186-4 | $27.50
Joan Barnes, the founder and former CEO of Gymboree, relates stories from her lifetime of career success (and collapse), a stress-induced eating disorder, and how she eventually learned to align her inner life with her outward success. Play It Forward is a memoir that offers readers a refreshing perspective on the ongoing national conversation about worklife balance from a woman who built her business with balance at its heart. As women increase their numbers and influence in the business world—including in executive suites—there is more need than ever for the stories of role models who, like Barnes, understand the complexity and diversity of women’s paths to success.
Sweet Mornings collects more than 125 sweet and savory options for breakfast and brunch. With generations-old recipes that range from the familiar (Blueberry Buttermilk Pancakes) to the fun (Pineapple Upside-Down Biscuits), Sweet Mornings is a reliable, welltested addition to any kitchen.
978-1-57284-182-6 | $25
The Eli’s Cheesecake Cookbook celebrates the 35th anniversary of Eli’s Cheesecake—the iconic dessert from Eli Schulman’s landmark Chicago restaurant, Eli’s The Place for Steak. With 50 recipes, entertaining anecdotes of celebrity favorites, and historical events marked by Eli’s signature dessert, this is the go-to guide for cheesecake. “The best cheesecake for purists.” —Bon Appétit “Slice of Heaven . . . this cheesecake is perfection on a plate.” —Oprah Winfrey “Intensely flavored, it is creamy without being too heavy . . . a local product making a national reputation because it is one of the best.” —New York Times
“Forget leaning in, Joan has always jumped in. Always evolving and adventurous, Joan is one of the most inspiring women I know.” —Patricia Ziegler, founder of Banana Republic and The Republic of Tea
“An appealing collection of rich Southern desserts that are the pretext for a loving memoir.” —New York Times Book Review “Sweetly sentimental.” —Publishers Weekly “The family recollections . . . are as tasty and satisfying as the recipes.” —O, The Oprah Magazine
FA L L 20 16 BACKLIST
“As much a story of Chicago as it is a go-to place for recipes.” —Crain’s Chicago Business
Praise for Patty Pinner’s previous book, Sweets
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CURRENT & SELLING
Grandbaby Cakes
Holiday Cookies
Strayhorn
JOCELYN DELK ADAMS
CHICAGO TRIBUNE STAFF
CLAERBAUT, SCHLESINGER
978-1-57284-173-4 | $22.95
978-1-57284-164-2 | $24.95
978-1-932841-98-5 | $35
This is the beautiful debut cookbook from Jocelyn Delk Adams, a nationally adored food blogger and a fresh new voice in home baking. Grandbaby Cakes collects 50 vintage cakes with modern twists and traces the roots of the author’s family’s recipes with charming anecdotes and vintage photos, making it perfect for passing from generation to generation.
2015 IACP Cookbook Award Finalist, Compilation
Billy Strayhorn, a beloved composer and major force in the shaping of the American jazz canon, is chronicled in this stunning coffee-table book. Through a collection of essays from musicians, historians, and relatives, along with many rare photographs and original sheet music, Strayhorn captures the life of an American legend.
BACKLIST FA L L 20 16
“If this glorious book doesn’t make you want to drop everything you’re doing and go bake a cake right now, then I don’t know what will. Jocelyn’s spectacular cake creations are positively bursting with beauty, color, flavor, and fun. Make no mistake about it: this book will ignite the baking passion within you!” —Ree Drummond, New York Times bestselling author of The Pioneer Woman Cooks
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“Baker extraordinaire . . . a sweet celebration of the season.” — Better Homes and Gardens
Holiday Cookies is a comprehensive collection of the best holiday cookies, curated from nearly three decades’ worth of reader submissions to the Chicago Tribune’s annual Holiday Cookie Contest. These delicious recipes represent an eclectic mix of traditional and modern recipes from diverse cultural backgrounds and skill levels. Bring home the friendly, distinctive tone of the Chicago Tribune for the holidays. “There’s nothing like an iced sugar cookie for the holidays, and this recipe doesn’t disappoint. . . . Become a child again and treat these yummy cookies as your coloring book.” —About.com “What makes this cookbook so unique is the fact that the recipes are from home cooks just like you. Families share their traditional cookie recipes that have been passed down from generation to generation.” —RecipeLion.com
“A posthumous corrective, belatedly giving Strayhorn his due as master composer and pioneer of equal rights.” —Howard Reich, Chicago Tribune “This brimming tribute gives immensely talented yet toolittle-recognized Strayhorn his due, gracing us with his mantra, ‘Ever up and onward.’” —Booklist, starred review “Packed with photographs, sheet music and recollections from Strayhorn’s many friends, this book will make you want to listen to the great man’s music.” —June Thomas, The Book Reader, NY 1 Time Warner Cable News
CURRENT & SELLING
Dinner at Home
A Giant Reborn
Only the Strong
JEANMARIE BROWNSON
JOHAN VAN OVERTVELDT
JABARI ASIM
978-1-57284-178-9 | $29.95
978-1-932841-81-7 | $24.95
978-1-932841-94-7 | $15
Acclaimed economic journalist (and Belgium’s current minister of finance) Johan Van Overtveldt makes the case for why the United States will continue to be the world’s sole superpower well into the 21st century, fending off China and the European Union. Despite what other pundits may say about our “inevitable” demise, A Giant Reborn outlines the weaknesses of commonly cited potential successors (such as the eurozone crisis) and argues that the 21st century will be defined by the country currently best set up to succeed: the United States of America.
Against a 1970s backdrop of rapid social and political change, Jabari Asim’s debut novel explores the challenges and rewards of love in a quintessential American community where heartbreak and violence are seldom far away.
Longtime Chicago Tribune columnist, food editor, and test kitchen director JeanMarie Brownson provides more than 100 original recipes for sharing with friends and family. Organized by course, the book provides recipes for soups, salads, sandwiches, pastas, pizzas, entrées, vegetables, and desserts—everything you need to make dinner at home.
“Johan Van Overtveldt is a consistently insightful and incisive writer and I await each of his books with real anticipation.” —Tyler Cowen, Marginal Revolution
“Asim has given us a book that is at once entertaining and evocative of a moment that truly was a turning point in black and American history. May he continue to give us more work of ever greater ambition and quality.” —Chicago Tribune “Equal parts captivating, gruesome and whimsical.” —St. Louis Post-Dispatch
FA L L 20 16 BACKLIST
“Since JeanMarie and I have been in cooking sync for more than two decades, I can tell you she’s a great cook—an intuitive cook, a passionate cook, a knowledgeable cook. She also knows how to write a good recipe, which most great cooks struggle with. There’s nothing dumbed down here, only honest cooking: simple stuff for everyday meals and gloriously rich, complex dishes for special occasions. This is a book that reflects our spirit as Americans who love deliciousness wherever we are lucky enough to find it.” —Rick Bayless, James Beard Award–winning chef
“[A] heartfelt, polyphonic ode to 1970s black America . . . Asim manages the highbrow without it ever feeling forced or pedantic—no small feat given the hard-boiled narrative framework, but one made possible by his infectious love for his subject matter and characters.” —Wall Street Journal
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FEATURED BACKLIST SURREY
The Fly Creek Cider Mill Cookbook Michaels, Michaels
Jewish Cooking for All Seasons Laura Frankel
Jewish Slow Cooker Recipes Laura Frankel
978-1-57284-194-9
978-1-57284-188-8
978-1-57284-180-2
The Sardinian Cookbook Todorovska
Provence Food and Wine Millo, Todorovska
The Puglian Cookbook Todorovska
978-1-57284-147-5
978-1-57284-158-1
978-1-57284-117-8
Summer Cooking Chicago Tribune Staff
Baking Basics and Beyond, 2nd Ed. Pat Sinclair
978-1-57284-171-0
978-1-57284-126-0
Charcutería Jeffrey Weiss 978-1-57284-152-9
Vodka Distilled Tony Abou-Ganim 978-1-57284-125-3
Passion for Pizza Whitson, Gjesteland 978-1-57284-160-4
Plancha Liliane Otal 978-1-57284-118-5
The Modern Mixologist Tony Abou-Ganim
Market-Fresh Mixology, 2nd Ed. Bridget Albert
978-1-57284-107-9
978-1-57284-159-8
Gluten-Free Baking Classics, 2nd Ed. Annalise Roberts
Gluten-Free Baking Classics for the Bread Machine Annalise Roberts
The Gluten-Free Good Health Cookbook Roberts, Pillow
1,001 Best LowFat Recipes, 2rd Ed. Spitler, Yoakam
978-1-57284-099-7
978-1-57284-104-8
978-1-57284-105-5
978-1-57284-169-7
The 100 Tom Salonek
Improvise Fred Cook
978-1-57284-196-3
978-1-932841-82-4
The End of the Euro Johan Van Overtveldt
1,001 Best Grilling Recipes, 2nd Ed. Rick Browne 978-1-57284-191-8
B2
The Human City Joel Kotkin
BACKLIST FA L L 20 16
978-1-57284-172-2
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The Oracle Speaks: Warren Buffett In His Own Words David Andrews 978-1-932841-69-5
The Job Search Navigator Matt Durfee 978-1-57284-185-7
Never Give Up: Jack Ma In His Own Words Lee, Song 978-1-57284-189-5
978-1-932841-61-9
Opportunity I, Steve: Knocking Steve Jobs In His Lori Ann LaRocco Own Words George Beahm 978-1-932841-87-9 978-1-932841-66-4
The Google Boys: Sergey Brin and Larry Page In Their Own Words George Beahm
The Boy Billionaire: Mark Zuckerberg In His Own Words George Beahm
Virgin Rebel: Richard Branson In His Own Words Danielle McLimore
The World’s Richest Man: Carlos Slim In His Own Words Tanni Haas
Impatient Optimist: Bill Gates In His Own Words Lisa Rogak
978-1-932841-88-6
978-1-932841-76-3
978-1-932841-78-7
978-1-932841-84-8
978-1-932841-71-8
BOLDEN
Freshwater Road Denise Nicholas
Twisted Bert Ashe
All Jokes Aside Lambert, Bournea
978-1-57284-195-6
978-1-932841-96-1
978-1-932841-95-4
How to Slowly Long Division Kill Yourself and Kiese Laymon Others in America 978-1-932841-72-5 Kiese Laymon 978-1-932841-77-0
Where the Line Bleeds Jesmyn Ward 978-1-932841-38-1
Justice While Black Shipp, Chiles 978-1-932841-90-9
Culture Worrier: Selected Columns 1984–2014 Clarence Page
Imagine This Maxine Clair 978-1-932841-83-1
978-1-932841-92-3
Forward From This Becoming Dad Moment Leonard Pitts, Jr. Leonard Pitts, Jr. 978-1-932841-17-6 978-1-932841-32-9
An Autobiography of Black Chicago Dempsey Travis 978-1-932841-67-1
Making Marriage Work Lynn Toler
My Mother’s Rules Lynn Toler
978-1-932841-65-7
978-1-932841-22-0
MIDWAY
New Prairie Kitchen Summer Miller 978-1-57284-167-3
Ina’s Kitchen Ina Pinkney 978-1-57284-181-9
Hot Doug’s: The Book Doug Sohn 978-1-57284-137-6
978-1-57284-145-1
978-1-57284-157-4
The New Old Bar McDonagh, Smith 978-1-57284-139-0
Chicago Portraits Chicago Tribune Staff 978-1-57284-165-9
Good Stock Sanford D’Amato 978-1-57284-150-5
Red Velvet Underground Freda Love Smith
978-1-57284-143-7
A Century of Progress Chicago Tribune Staff
Gangsters & Grifters Chicago Tribune Staff
978-1-57284-183-3
978-1-57284-166-6
Locally Grown Anna Blessing
978-1-57284-151-2
978-1-57284-129-1
978-1-57284-175-8
The New Chicago Diner Cookbook Kaucher, Barry 978-1-57284-154-3
Locally Brewed Anna Blessing
Ask Amy Amy Dickinson
10 Things You Might Not Know About Nearly 978-1-57284-155-0 Everything Jacob, Benzkofer 978-1-57284-153-6
Capone Chicago Tribune Staff
Behind the Smile Jeannie Morris
978-1-57284-146-8
978-1-57284-176-5
Only in Chicago Natasha Korecki 978-1-57284-144-4
FA L L 20 16 BACKLIST
Even the Terrible Things Seem Beautiful to Me Now Mary Schmich
The Green City The Hoosier Mama Market Cookbook Book of Pie Green City Market Paula Haney
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Cover images from Much Ado, p. 7