S P R I N G 2 0 1 6 C ATA L O G
CONTENTS
My Halal Kitchen Yvonne Maffei. . . . . . . . . . . ................................................................................ 1 Wisconsin Supper Clubs: Another Round Ron Faiola. ...................................................... 2 Sweet Mornings Patty Pinner. . . . . . . . . . . . . . . . ............................................................................... 4 The Fly Creek Cider Mill Cookbook Brenda and Bill Michaels.......................................... 6 Jewish Cooking for All Seasons Laura Frankel.................................................................... 7 1,001 Best Low-Carb Recipes Sue Spitler; Linda R. Yoakam, RD, MS. ................................ 8 1,001 Best Grilling Recipes, 2nd Ed. Rick Browne. ............................................................. 8 Play It Forward Joan Barnes and Michael Coffino................................................................ 9 The Job Search Navigator Matt Durfee. ........................................................................... 10 The 100 Tom Salonek. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ............................................................................. 11 The Human City Joel Kotkin. . . . . . . . . . . . . . . . . . . ............................................................................ 12 Never Give Up: Jack Ma In His Own Words Suk Lee and Bob Song. .............................. 13 About Love Simba Sana. . . . . . . . . . . . . . . . . . . . . . . . . . . ............................................................................. 14 Prince Matt Thorne. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ............................................................................ 15 Freshwater Road Denise Nicholas.. . . . . . . . . ............................................................................ 15 2015 HIGHLIGHTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ............................................................................ 16
CURRENT & SELLING . . . . . . . . . . . . . . . . . . . . . . . . . ............................................................................ 18 FEATURED BACKLIST.. . . . . . . . . . . . . . . . . . . . . . . ............................................................................ 20
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 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 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.
MY HALAL KITCHEN
Global Recipes, Cooking Tips, and Lifestyle Inspiration Yvonne Maffei
M
y Halal Kitchen is the first book by Yvonne Maffei, founder of the hugely popular cooking blog and Islamic lifestyle website of the same name. She has written one of the first mainstream cookbooks for halal eaters who want to explore food from around the world without struggling to find the appropriate substitutes for nonhalal ingredients.
This cookbook includes multiple sections that introduce readers to halal cooking, detail common problematic ingredients, offer solutions for sourcing halal food, and provide easy substitutes for halal food preparation. From there, it collects more than 100 unique recipes from around the globe. Maffei grew up eating the Sicilian and Puerto Rican food of her own family’s heritage before embracing halal dietary guidelines when she converted to Islam. When she married a man of Mexican and Italian descent, she decided that eating halal should not have to mean giving up all of their favorite dishes. With recipes ranging from Pulled BBQ Beef Sliders to Coq without the Vin, My Halal Kitchen proves that any cuisine—not just Middle Eastern and Indo-Pakistani—can be made halal. Maffei’s nonhalal background means that she knows what restricted ingredients taste like. Her halal substitutes do not compromise the flavor or integrity of her dishes, making My Halal Kitchen a must-have for every halal home cook.
As featured in the New York Times, NPR’s Morning Edition, CBS News, and more!
8×9 isbn: 978-1-57284-174-1
• The “My Halal Kitchen” Facebook page has more than 1 million followers • Author and blog have been featured by CBS News, the Associated Press, NPR’s Morning Edition, CNN’s Eatocracy, the Huffington Post, Forbes, Adweek, the Chicago Tribune, Cooking Light, and the New York Times • There are more than 2.6 million Muslims in the United States—a number projected to double by 2030 • The halal food market is set to exceed $20 billion in US sales in the near future, according to the Islamic Food and Nutrition Council of America
S P R I N G 2 01 6 SURREY
Yvonne Maffei is the creator of the widely read cooking blog and Islamic lifestyle website MyHalalKitchen.com. She lives with her family outside Chicago, Illinois.
Trade Cloth July 2016 $29.95
1
WISCONSIN SUPPER CLUBS: ANOTHER ROUND Ron Faiola
W
isconsin Supper Clubs: Another Round, a sequel to author/ photographer Ron Faiola’s wildly popular first book on the topic (now in its sixth printing), gives readers a peek inside 50 additional supper clubs from across the Badger State.
Trade Cloth June 2016 $35
8.5 × 11 isbn: 978-1-57284-193-2
• Author tour scheduled for Chicago, Milwaukee, Green Bay, and dozens more towns throughout Wisconsin as profiled in book • Follows up on the widespread success of previous book, which has become the definitive resource for supper club dining throughout Wisconsin, acting as both coffee-table book and travel guide • Author’s documentary film of the same name continues to be syndicated through outlets such as PBS and to appear in film festivals across the country
Traveling from the Northwoods to Beloit, Faiola documents some of the most exceptional and long-lived restaurants that embrace the decades-old supper club tradition. These are largely family-owned establishments that believe in old-fashioned hospitality, slow-paced dining, and delicious scratch cooking. In this guide, readers will find interviews with supper club proprietors and customers as well as a bounty of photographs of classic dishes, club interiors, and other scenes from Faiola’s extensive travels. Despite competition from the chain restaurants that continue to proliferate across the culinary landscape, supper clubs across the Midwest are thriving today in many of the same ways they have for the past 80 years. The term “supper club” has even been borrowed recently by the burgeoning underground restaurant scene, which champions an upscale-yet-communal dining experience similar to that offered by traditional supper clubs. Wisconsin Supper Clubs: Another Round is an intimate, expanded look at this unique American tradition, one that invites supper club enthusiasts and newcomers alike to enjoy a second helping of everything that made Wisconsin Supper Clubs such a hit. Ron Faiola is an author and filmmaker who has produced and directed numerous critically acclaimed documentaries. He is the president and founder of Push Button Gadget Inc., which has been specializing in audiovisual and business theater production for nearly 20 years.
MIDWAY S P R I N G 20 16
ALSO BY RON FAIOLA
2
Wisconsin Supper Clubs April 2013 978-1-57284-142-0 $35
“ A glorious look at a Wisconsin tradition.” —William Hageman, Chicago Tribune “ State foodies appear to have found a holy grail in Ron Faiola’s Wisconsin Supper Clubs.” —The Gazette (janesville, wi)
S I LV E R B I R C H S U P P E R C L U B
Over the next two decades, the Silver Birch
By that time, the cabins were gone but there
Resort became the Silver Birch Resort and Supper
was a nice house next to The Birch, and the Co-
Club, and by 1970, there were seven, three-bed-
piskeys moved in. Harry left his job at the PCA
room cabins for rent. Owned by Don and Janet
Mill in Tomahawk, but Chris has kept her job
Daniels, the club started serving Sunday brunch
teaching special education to this day. As far as
in addition to supper.
the supper club, they kept everything the same.
In August of 1979, the Silver Birch was sold
“When we took over, people were concerned if
to Jim and Cathy Meyer. Cathy was a teacher at
thing would change,” said Chris. Later on Harry
Tomahawk Elementary School during the day.
started to explore more exotic foods for specials,
One of her fellow teachers, Chris Copiskey, also
including safari lion, bison, octopus, alligator, and
happened to work at the Silver Birch. When the
special fish from Hawaii. Most people check the
Meyers wanted to retire in 1999, Chris and her
features board when they arrive to see the daily
husband, Harry, bought the Silver Birch Supper
specials, prepared by chefs Cindy Crawford and
Club, or as customers call it, “the Birch.”
Pam Hosey. The Friday fish fry alternates weekly
Tomahawk
S
ituated on the eastern shore of Half Moon Lake a few miles north of downtown Tomahawk, this supper club’s property dates back to 1904, when it was the Silver Birch Resort—complete with a pub-
lic beach. On a small hill overlooking the beach, Robert and Mary Theilman owned a home, which was later purchased by a man named Mathias Nick, who owned it for the next 44 years. In the back of the house, which faced the beach, there was a small shop selling soda and candy to beach goers. In 1947, the Silver Birch Resort was sold to Orlando and Helen Theil, who opened a slaughtering business and mink farm in addition to the resort. There was also a bar that would stay open well into the wee hours, drawing the late-
Above: Owner Jeff Karbash making a brandy old-fashioned.
night crowds. Eventually the bar started serving a Friday
Below: Lingonberry duck.
night fish fry for 35 cents and a “bohemian-style chicken dinner” for a dollar.
2
3
SOUTHEAST WISCONSIN SUPPER CLUBS
North Centr∏l Wisconsin
SU P P E R CLU BS
The north central region of Wisconsin is home to Wisconsin’s Northwoods, where year-round recreation and logging share space with the Chequamegon-Nicolet National Forest, Indian reservations, casinos, and, according to some, the Hodag, a mythical horned creature said to live in Rhinelander. Bordered on its north side by Michigan’s Upper Peninsula, this region was once full of hideouts frequented by Depression-era Chicago mobsters and criminals on the run. These legendary criminals include John Dillinger, who escaped during a shootout with federal agents at the Little Bohemia Lodge, which is still open today.
5
PRAISE FOR RON FAIOLA
“ In a wonderful and wistful way, Faiola is sort of a cultural anthropologist, capturing events and subcultures that, if not in immediate danger of vanishing, are surely slowly fading away.” —Rick Kogan, Chicago Tribune
F E A T U R E D
I N
W I S C O N S I N
S U P P E R
C L U B S :
A N O T H E R
R O U N D
Eddie’s World Famous Ribs
Kimball Inn
Stagecoach Inn
Al-Gen Dinner Club
Edgewater
Klemme’s Wagon Wheel
The 615 Club
Arthur’s Supper Club
El Capitan Supper Club
Kutzee’s Supper Club
The Boardinghouse Supper Club
Carlson’s Rustic Ridge Supper Club & Lounge
Elmo Club
Lake Aire Supper Club
The Branding Iron Supper Club
Casino Supper Club
Fitzgerald’s Genoa Junction
Michael’s Supper Club
The Del Bar
Five O’Clock Steakhouse
Nightingale Supper Club
The Fireside
Four Seasons Supper Club
Northwoods Supper Club
and Resort
Old Abe’s Supper Club
The Spot Supper Club and Resort
Gib’s on the Lake
Old Towne Inn
Green Acres
Pine Tree Supper Club
Helgesen’s Harpo’s
River’s Edge
Hillside Fish House
Silver Birch Supper Club
Jake’s Supper Club
Smokey’s
Club Chalet Club Oasis Colony House Connell’s Supper Club Delaney’s Dirty Oar Supper Club Dobie’s Steak House Donny’s Girl Supper Club
The Village Bar Supper Club The Village Supper Club Two Lakes Walden Supper Club Woodland Creek Supper Club
S P R I N G 201 6 MIDWAY
5 O’Clock Club
3
SWEET MORNINGS
125 Sweet and Savory Breakfast and Brunch Recipes Patty Pinner
S
weet Mornings brings together a delicious assortment of sweet and savory options for breakfast and brunch. From doughnuts to crumb cakes to corned beef hash, these dishes are the kinds of treats that evoke feelings of warmth and comfort like only good old-fashioned breakfast food can.
Trade Cloth March 2016 $27.50
8.5 × 10 isbn: 978-1-57284-186-4
• Southern comfort recipes mix with author’s Midwestern style (she is from Michigan) to make an eclectic assortment of morning treats • Author has a devoted fan base from two previous books, having sold a combined total of more than 80,000 copies through retail and direct sales
MIDWAY S P R I N G 20 16
• Family plays a big part in author’s anecdotes and recipes, which bring in traditions from mothers, grandmothers, aunts, cousins, and neighbors
4
These authentic, generations-old recipes hark back to the wholesome basics. They will help new bakers build their repertoire and remind older bakers of the heritage dishes they’ve made with loved ones. Many are of the “quick and easy” variety, using everyday pantry ingredients. These are ideal for those weekend mornings when you want to lure family to the table and have time to enjoy the homemade goodness with them. Author Patty Pinner has been collecting breakfast recipes for as long as she can remember. She comes from a long line of breakfast bakers, and many of the recipes in this book have been passed down from the “greats”—great-grannies and -aunties— as well as cousins and other influential women in Pinner’s life. As with her first two well-received cookbooks, Pinner includes an anecdote with each recipe, providing readers with a glimpse into her life and adding a sweet sense of intimacy to these already inviting dishes. When Pinner was growing up, her mother never hesitated to pair savory fare like eggs, sausage, and bacon with something sweet and delicious—even if that meant serving up a treat that was usually meant for dessert. This reliable, well-tested cookbook includes both sides of the sweet-savory equation. As Pinner’s mother used to say, the only thing that differentiates breakfast from dinner is the time of day. Where does it say you can’t have a little sugar in the morning?
Patty Pinner is the author of Sweety Pies: An Uncommon Collection of Womanish Observations, with Pie and Sweets: Soul Food Desserts and Memories, which was selected as one of the best cookbooks of 2006 by the New York Times. She lives in Saginaw, Michigan.
Miss Lillian’s Cereal Toppers and Stir-Ins
W
hen I think of morning food, I often think of Miss Lillian, an older neighbor of my grandmother’s. In the sixties, when I was growing up, Miss Lillian’s way of tending to her husband’s needs made other good wives say she was an old-fashioned wife—what her husband Logan said was the law. She’d even get out of bed in the middle of the night to make him a bowl of cereal. Though they were friends, the extent that Miss Lillian was willing to go to fulfill her wifely duties grated on my grandmother’s nerves. While My My would indulge my grandfather with little niceties like a Sunday supper on a weeknight or a surprise platter of his favorite gingersnaps, she was not the kind of woman who would cater to his every whim. “You have to draw the line somewhere,” she used to say. “Cause some men’ll work the sap out of you if you don’t.” A few months before I got married, I started putting together a little journal of recipes and ideas to help make my home a happier place for my husband to come home to. Miss Lillian came to mind immediately, so I gave her a call and asked if there was anything that she’d done to Mr. Logan’s late-night bowls of cereal to make them special. She said, “No, sugah. It was never about the contents of the bowl that pleased him. He could’ve poured his own cereal. It was the fact that when he came home, there was somebody warm and welcoming waiting to greet him. I did for him the things that a loving wife would do.”
UNSWEETENED DRY CEREAL TOPPERS
o Fresh fruits: sliced bananas, pears, peaches, strawberries o Jam, jelly, marmalade o Brown sugar o Colored granulated sugars
HOT CEREAL STIR-INS
o Stewed fruits o Marshmallows o Mixed dried fruits o Chopped nuts: hazelnuts, walnuts, pecans
o Granulated sugars flavored with extracts
o Honey
o Syrup: chocolate, strawberry, or maple
o Fresh apple slices
o Ground cinnamon
o Applesauce
o Granola
o Raisins or chopped and pitted dates
o Blanched, sliced almonds
o Sweetened heavy cream
o Sweetened coconut
o Cottage cheese or yogurt
What Every Baker Needs Every baker has her own essentials. Here are the ones I swear by: UNSALTED BUTTER: I use butter to add flavor and texture. It brings out the richness in my baking. Unsalted butter allows me to add salt carefully—as much or as little as I need. SALTED BUTTER: In some recipes, it doesn’t matter if you use salted or unsalted butter. If a recipe just asks for butter, it won’t make a whole lot of difference. If I’m using salted butter, I’ll just take away some of the salt that the recipe calls for and get the same results. LARGE EGGS: Eggs give color and flavor to baked goods. They also add structure and act as leavening agents. I use large eggs in all of my recipes. ALL-PURPOSE FLOUR: For lighter, fluffier baked treats, I use cake flour. But for most
morning treats, all-purpose flour is necessary. The best way to measure all-purpose flour is to spoon it into a measuring cup to overflowing and then use a knife to scrape any excess off the top.
SUGARS: I keep several types of sweeteners in my pantry for my baking—granulated sugar, baker’s (or superfine) sugar, confectioners’ sugar, light and dark brown sugar, and light and dark corn syrup. I also recommend keeping a good honey. LEAVENERS: Yeast, baking soda, and baking powder are the ingredients that help my
baked goods rise. I make sure they’re all fresh. Once they are opened, most leaveners have a three-month shelf life. Most everything that I make calls for at least one of these ingredients.
SALT: Salt is a flavor enhancer that balances sweetness. I use salt in everything—sweet
and savory recipes.
EXTRACTS: The pure extracts I use most often are vanilla and lemon. Of course, there are other important extracts, like orange, almond, chocolate, peppermint, and anise, but vanilla and lemon flavors always bring out the best in my baking. MILK: Many baked goods call for whole or evaporated milk. I keep both stocked. I usually have either light or heavy cream, and perhaps half-and-half available as well. VEGETABLE OIL OR SHORTENING: Oils keep my sweet food moist and tender. Though I seldom deep-fry, when I do, I use vegetable oil.
12 s w e et m o r n i n g s
i n t ro d u ct i o n
13
Old-Fashioned Sour Cream Coffee Cake Another of Cousin Vercie’s claims to fame was her wonderful Old-Fashioned Sour Cream Coffee Cake. Cousin Moe would sit at the kitchen table watching her beating and whisking, laughing when she laughed, and talking serious when she talked serious. Cousin Vercie said she first sampled this tender coffee cake at a couples’ church retreat that served a nice, downhome-styled breakfast. Said Cousin Moe loved it.
3. In a small mixing bowl, sift together the dry ingredients: the cake flour, baking powder, and salt. Add the flour mixture to the bowl of the mixer 1/3 at a time, beating each time at low speed for 2 to 3 seconds until just combined. Turn off the mixer.
Makes 1 10-inch tube or Bundt cake
5. Transfer 1/2 of the batter to the prepared pan. Evenly spread 1/2 of the topping over the batter and then cover the topping with the remaining batter. Evenly spread the remaining topping over the second layer of batter and press it lightly into the batter.
BATTER
2 cups cake flour
Nonstick cooking spray, for greasing
1 teaspoon baking powder
All-purpose flour, for dusting 1 cup (2 sticks) unsalted butter 2 cups granulated sugar 2 large eggs, room temperature 1 cup sour cream, room temperature 1 teaspoon pure vanilla extract
K teaspoon salt TOPPING
1 cup chopped pecans 2 tablespoons light brown sugar 1 teaspoon ground cinnamon
4. To make the topping: In a small mixing bowl, combine the pecans, brown sugar,
and cinnamon. Mix well.
6. Bake for 45 to 50 minutes, until a wooden toothpick inserted into the center of the cake comes out clean. Remove from the oven and set aside to cool on a wire rack for 5 minutes before serving. 7. Invert onto a serving platter and dust with the confectioners’ sugar. Slice and
serve warm or at room temperature.
Sifted confectioners’ sugar, for dusting
1. Preheat the oven to 350°F. Grease a 10-inch tube or Bundt pan with the cooking
spray and dust with the all-purpose flour. Set aside. 2. To make the batter: In the bowl of a stand mixer fitted with the paddle attach-
ment, break up the butter by mixing on low speed for 1 minute. Add the granulated sugar and cream together the butter and sugar on medium speed for 2 to 3 minutes, until the mixture is light and fluffy. Scrape down the sides and bottom of the bowl to prevent lumps from forming. As the mixer is running, reduce the speed to low and slowly add the eggs, 1 at a time; after you add each egg, scrape down the sides of the bowl and resume beating on low speed for 30 seconds. As the mixer continues to run, add the sour cream and vanilla extract and beat until just combined.
You could expect loud laughter and sometimes loud singing in Cousin Vercie’s kitchen; you could hear the clanging of pots and pans.
22 s w e et m o r n i n g s
s w e et b e g i n n i n g s
23
Mama’s Strawberry Coffee Cake Mama’s Strawberry Coffee Cakes were always deliciously fragrant, their scent wafting through our house on summer mornings. Daddy and I would ooh and ahh our way through every crumb. Mama would say, “Go on, now! You’re making me feel like I’m 10 feet tall.” But we knew Mama really didn’t mind us carrying on over her strawberry cake or any of the special delicacies that she cooked for us. Truth be told, we knew she anticipated our joyful noises, and that she cooked with her freshest butter and her sweetest sugar so we would ooh and ahh and ask for seconds. Cooks love to be appreciated; they want you to praise their dishes. This coffee cake, bursting with fresh strawberries, is topped with a delicious streusel. Streusel always makes things taste better. Makes 1 9-inch square coffee cake BATTER
Nonstick cooking spray, for greasing
K cup half-and-half, room temperature
1K cups all-purpose flour
2 cups fresh strawberries, hulled and chopped
1 teaspoon baking powder
TOPPING
1 teaspoon baking soda
K cup all-purpose flour
K teaspoon salt
K cup granulated sugar
2 tablespoons unsalted butter, melted
K cup chopped walnuts
K cup granulated sugar
K cup (1 stick) unsalted butter
1 large egg, room temperature
K teaspoon ground cinnamon
K teaspoon pure vanilla extract 1. Preheat the oven to 350°F. Grease a 9-inch square baking dish with the cooking
spray and set aside. 2. To make the batter: In a large mixing bowl, sift together the dry ingredients: the
flour, baking powder, baking soda, and salt. Set aside.
recipe continues
60 s weet morning s
61
s we et b e ginning s
PRAISE FOR PATTY PINNER’S SWEETS: SOUL FOOD DESSERTS AND MEMORIES
“ The family recollections in Patty Pinner’s Sweets are as tasty and satisfying as the recipes.” —O, The Oprah Magazine
S P R I N G 201 6 MIDWAY
“ An appealing collection of rich Southern desserts that are the pretext for a loving memoir of a large African-American family that moved from Mississippi to Michigan.” —New York Times Book Review
5
THE FLY CREEK CIDER MILL COOKBOOK More than 100 Great Apple Recipes Brenda and Bill Michaels
F
ly Creek Cider Mill and Orchard is one of New York State’s oldest working cider mills. Owned by authors Brenda and Bill Michaels, the mill sits on the banks of Fly Creek near historic Cooperstown, where for more than 150 years, visitors have come to watch as apples are pressed into fresh cider.
Trade Paper June 2016 $22.95
8×9 isbn: 978-1-57284-194-9
• More than 175,000 people visit the Fly Creek Cider Mill and Orchard each year • Ciders and hard ciders are quickly growing in popularity, including the Mill’s own hard cider brand • Owners/authors are frequent guests on regional and New York broadcast media and have been featured on national programs such as The Martha Stewart Show
Released to commemorate the 160th anniversary of the mill, The Fly Creek Cider Mill Cookbook captures the history of this treasured operation through stories, photography, and more than 100 apple- and cider-based recipes. Contributed by mill employees and friends, each recipe has been selected with the home cook in mind and has been vetted by James Beard award– winning cookbook author Judith Choate, who is a friend of the Michaels family. When Hosea Williams opened the mill in the mid-1800s, settlers from around the region abandoned making labor-intensive homemade cider in favor of milling their apples at Fly Creek. While waiting for the fruit to be turned into cider, community members amused themselves by watching the newfangled machinery, picnicking, and gossiping with friends and family—a scene not so different from the mill’s workings today. This book will appeal not only to home cooks in search of some nostalgic goodness but also to those who are interested in the history of a resilient American enterprise and the farm-to-table food movement.
SURREY S P R I N G 20 16
Bill and Brenda Michaels are the owners of the Fly Creek Cider Mill and Orchard, which they have been running since 1999.
6
JEWISH COOKING FOR ALL SEASONS
Fresh, Flavorful Recipes for Holidays and Every Day Laura Frankel
T
his first paperback edition of Jewish Cooking for All Seasons collects 150 delicious recipes and allows you to create wonderful meals for holidays, Shabbat, or any time you feel inspired.
The book collects recipes for spring, summer, fall, and winter that use seasonal ingredients. Each recipe has make-ahead information for holiday or Shabbat preparation, plus tips, serving ideas, and other tidbits that will heighten your appreciation for the dish. Also included is a section on “basic recipes” (stocks, sauces, and doughs), as well as menu suggestions for holiday meals. A trusted voice in modern kosher and Jewish cooking, author Laura Frankel has earned accolades as the longtime owner/ chef of the Chicago- and New York-based Shallots and as the longtime executive chef of Wolfgang Puck Kosher Catering at the Spertus Institute in Chicago. Keeping kosher around the holidays does not require compromising flavor, but it does call for creativity. This cookbook will inform and inspire kosher and nonkosher home cooks who want to share memorable meals with family and friends.
“ The recipes in this book are mouthwateringly delicious . . . . This exciting book thoroughly demonstrates that kosher food can be as refined as the most exquisite gourmet cuisine. This is a real winner.” —Charlie Trotter
Trade Paper February 2016 $18.95
8×9 isbn: 978-1-57284-188-8
• Publishing just in time for cooking-intensive Passover holiday • Front-matter resources group recipes by holiday (Passover, Rosh Hashanah, Hanukkah) as well as by season • Current US population includes 6.5 million Jews, many of whom keep kosher homes
Laura Frankel is the former executive chef and head of food services at Wolfgang Puck Kosher Catering at the Spertus Institute for Jewish Learning and Leadership in Chicago. She was the founding chef of Shallots, a kosher fine-dining restaurant located in both Chicago and New York.
Jewish Slow Cooker Recipes August 2015 978-1-57284-180-2 $18.95
“ One of the best chefs I know . . . . Whether you keep a kosher kitchen or not, you and your family will love the wide range of sophisticated recipes in this book.” —Wolfgang Puck
S P R I N G 2 01 6 SURREY
ALSO BY LAURA FRANKEL
7
Two new cookbooks from the bestselling 1,001 series—over 750,000 sold! Completely redesigned and updated editions in a new, larger size.
1,001 BEST LOW-CARB RECIPES Edited by Sue Spitler with Linda R. Yoakam, RD, MS
A Trade Paper January 2016 $20.99 7.75 × 10 isbn: 978-1-57284-184-0
redesigned and reformatted version of a title now returning to print, 1,001 Best Low-Carb Recipes is an extensive collection of dishes for the health-conscious home cook looking for more low-carb options. Enlarged and beautifully repackaged, this new edition features a sleek, updated cover design and a broader, more useful format that sits flat when open for maximum convenience. Above all, this book shows readers how to maximize the benefits of low-carb eating for good health—without sacrificing flavor. 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.
1,001 BEST GRILLING RECIPES, 2nd ED. Rick Browne
T Trade Paper May 2016 $20.99 7.75 × 10 isbn: 978-1-57284-191-8
his second edition of 1,001 Best Grilling Recipes is the definitive book on grilling everything from appetizers to desserts. Author Rick Browne begins with a brief primer on basic grilling techniques, but the real substance of this book is the dazzling array of recipes drawn from cuisines around the world, with a particular focus on North American and Asian traditions. There are plenty of vegetarian options too and a section on sauces, marinades, and rubs. If you love to grill—or know someone who does—this is a must-have resource.
Rick Browne is one of the country’s foremost authorities on grilling. Creator and host of the PBS TV series Barbecue America, Browne is also the author of 12 cookbooks, most of which deal with barbecue and grilling.
SURREY S P R I N G 20 16
ALSO NEW IN THE 1,001 SERIES
8
1,001 Delicious Soups & Stews, 4th Ed. December 2014 978-1-57284-161-1 $20.99
1,001 Best LowFat Recipes, 2nd Ed. March 2015 978-1-57284-169-7 $20.99
1,001 Delicious Recipes for People with Diabetes, 3rd Ed. December 2014 978-1-57284-091-1 $20.99
PLAY IT FORWARD
From Gymboree to the Yoga Mat and Beyond Joan Barnes and Michael Coffino
T
his book details the remarkable business journey of Joan Barnes, from her founding and leading Gymboree to the brink of its prosperous IPO, to the personal crisis that forced her to step down as CEO, to her successful second act as the leader of an innovative yoga business.
The Joan Barnes story is one of female entrepreneurial success. Barnes built an innovative, billion-dollar household brand after starting with just $3,000 and using a church basement as a workspace. The book reveals how she grew her company through a groundbreaking franchise-model expansion, how her operational strategy focused on creating business opportunities for women, and how Gymboree eventually became a powerful international business network that blazed the trail for a new industry: activity-based classes for pre-preschool children. But this dramatic entrepreneurial memoir is also a cautionary tale—and a story of redemption. When the Gymboree initial public offering yielded a stock price boost of 58 percent on the first day of trading, Barnes was nowhere near Wall Street. She had stepped down from the company two years earlier because the stress of building the business had fueled a deep-seated eating disorder that threatened to destroy everything she worked so hard to build. Throughout the course of this extraordinary story, Barnes overcomes great obstacles, both personal and professional. Her ability to later resume her business career on healthier terms and to find a different dimension of success is an inspiring example of how midcareer women can triumph through reinvention.
Joan Barnes is an entrepreneur who built two consumer companies from the ground up. She lives in Marin County, California. Michael Coffino spent 36 years as a successful business litigator, trial attorney, writing coach, and mentor to young attorneys.
5.5 × 8.25
isbn: 978-1-57284-190-1
• An important story about the challenges facing women in executive roles and in overcoming social and personal obstacles to build and lead businesses • Author and her companies have been featured by Today, Good Morning America, the Wall Street Journal, People, and many more • Gymboree currently operates more than 600 specialty retail stores of children’s apparel and over 700 Play and Music Centers in 30 countries around the globe
“ Forget leaning in, Joan has always jumped in. . . . [She] is one of the most inspiring women I know.” —Patricia Ziegler, founder of banana republic and republic of tea
S P R I N G 201 6 B2
Published to coincide with Gymboree’s 40th anniversary, Play It Forward is a memoir that offers readers a refreshing perspective on the ongoing national conversation about work-life balance, from a woman who built a 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.
Trade Paper May 2016 $17
9
THE JOB SEARCH NAVIGATOR
An Expert’s Guide to Getting Hired, Surviving Layoffs, and Building Your Career Matt Durfee Foreword by William N. Cooke, PhD
T
he Job Search Navigator is a comprehensive guide to finding a new job in today’s evolving career marketplace. HR authority Matt Durfee writes from the perspective of someone who has both recruited for some of America’s biggest companies and navigated his way through nine of his own job losses.
Trade Paper January 2016 $17.95
6×9
isbn: 978-1-57284-185-7
• Author’s client list includes Avis Budget Group, Heineken, Hilton, Denny’s, Universal Studios, Hard Rock, Hostess Brands, Wyndham, and nonprofit organizations • Author has recruited for companies such as PepsiCo, Hard Rock Cafe, FritoLay International, Bank One, Nestlé, Coca-Cola Enterprises, and Marriott
B2 S P R I N G 20 16
• Author had nationally syndicated columns published by American City Business Journals, which has 40 newspapers in major markets
10
The book combines practical real-world perspectives with the technical knowledge job seekers need in order to excel at every aspect of their searches. Drawing on the knowledge Durfee accumulated through his own experiences, searches, and bigbrand corporate hiring responsibilities, The Job Search Navigator abandons the clinical approach of many other career-advice books. Instead, Durfee gives easy-to-follow strategies and, perhaps more importantly, recounts in illuminating detail the kinds of mistakes that led him to develop these strategies. Despite recent reports of soaring corporate profits and gross domestic product growth, the effects of the Great Recession are still very real to the nearly 20 million Americans who are either jobless or underemployed. With the job market in a state of what looks like perpetual reinvention that’s expected to persist for the foreseeable future, many job seekers are still experiencing the despair of the “jobless recovery,” as many economists call it. Despite this tough outlook, this book argues that searching for a new job need not be an exercise in futility. In these uncertain times, The Job Search Navigator is a reliable guide to every step of the 21st-century job hunt, whether readers have been laid off, want to change careers after surviving cutbacks, or are seeking a better full-time gig in a stagnant marketplace.
Matt Durfee is the founder and president of Navigator Executive Advisors Inc. and the Navigator Institute. Prior to launching the firms in 2006, Durfee held chief human resources officer, senior vice president, vice president, and human resources management positions at a number of the world’s most admired companies. William N. Cooke, PhD, is a professor at and director of Michigan State University’s School of Human Resources and Labor Relations.
THE 100
The Shortest Book of Everything You Need to Build a Winning Business Tom Salonek
M
ore than half of all small businesses fail within their first five years. Starting and running a small business is hard work, and many entrepreneurs feel they must do whatever it takes to succeed, even at the expense of their family, friends, and health. Yet, if done correctly, small-business ownership can—and should—balance profitable operations with personal fulfillment. According to author Tom Salonek—founder and CEO of Minnesota-based technology consulting and training firm Intertech—this balance is actually the secret to success. Salonek believes that a small business should “give life, not take it”—a philosophy that has helped him grow his own venture every year since its inception in 1991. In this book, Salonek shares his secrets to business success in the form of 100 concise, nutsand-bolts lessons for achieving the ideal work-life balance for maximum success.
Written in clear, direct prose, these lessons are packed with actionable ideas and practical advice for using communication, collaboration, and technology to help small-business owners cultivate the best qualities not only in themselves but in their employees as well. Whether you own your own business or are simply thinking of starting one, this book will help you inspire your team, meet client expectations, clarify your personal values, and create a company culture to match. In addition, readers will gain access to a plethora of downloadable online resources such as checklists, worksheets, and templates to help them implement the book’s ideas.
Trade Paper March 2016 $14
5×7
isbn: 978-1-57284-196-3
• Author’s client list includes dozens of Fortune 100/500 companies • Author’s company has been named Wall Street Journal finalist for Winning Workplaces and named nine times to the Inc. 500/5000 list of fastestgrowing companies • Author’s company is 10-time winner of Minneapolis/St. Paul Business Journal’s Best Places to Work ranking and one of Consulting Magazine’s 15 Best Consulting Firms to Work for in America
The 100 is a handy, inspiring addition to any business manager’s home library.
S P R I N G 201 6 B2
Tom Salonek is the founder and CEO of Intertech, a Minnesotabased technology consulting and training firm. He completed his executive education at Harvard Business School and MIT. He and his company have earned more than 45 awards for growth, innovation, and being a great place to work.
11
THE HUMAN CITY
Urbanism for the Rest of Us Joel Kotkin
I
n The Human City, internationally recognized urbanist Joel Kotkin challenges the conventional urban-planning wisdom that favors high-density, “pack-and-stack” strategies. By exploring the economic, social, and environmental benefits of decentralized, family-friendly alternatives, Kotkin concludes that while the word “suburbs” may be outdated, the concept is certainly not dead.
Trade Cloth April 2016 $24.95
6×9
isbn: 978-1-57284-172-7
• Compelling counterargument to city-centric pundits that touches on geography, history, real estate, and environmental factors • Shows how modern technology enables dispersion, taking the best of urban values and focusing human footprints on families, neighborhoods, and local communities
B2 S P R I N G 20 16
• Author is presidential fellow in urban futures at Chapman University (Orange, California) and executive director for Center for Opportunity Urbanism (Houston, Texas)
12
“ No one knows more about cities than Joel Kotkin, and has more to teach us about them.” —Michael Barone, U.S. News and World Report
Aside from those wealthy enough to own spacious urban homes, people forced into high-density development must accept crowded living conditions and limited privacy, thus degrading their quality of life. Dispersion, Kotkin argues, provides a chance to build a more sustainable, “human-scale” urban environment. After pondering the purpose of a city—and the social, political, economic, and aesthetic characteristics that are associated with urban living—Kotkin explores the problematic realities of today’s megacities and the importance of families, neighborhoods, and local communities, arguing that these considerations must guide the way we shape our urban landscapes. He then makes the case for dispersion and explores communities (dynamic small cities, redeveloped urban neighborhoods, and more) that are already providing viable, decentralized alternatives to ultra-dense urban cores. The Human City lays out a vision of urbanism that is both family friendly and flexible. It describes a future where people, aided by technology, are freed from the constraints of small spaces and impossibly high real estate prices. While Kotkin does not call for low-density development per se, he does advocate for a greater range of options for people to live the way they want at various stages of their lives. The Human City argues that we are building cities without thinking about the people who live in them, and it’s time to change our approach to one that is centered on human values. Joel Kotkin teaches as a presidential fellow in urban futures at Chapman University (Orange, California) and is the executive editor of the widely read website NewGeography.com. He is the author of seven previous books and a regular contributor to the Daily Beast, Forbes, and the Orange County Register. His writing has appeared in the Wall Street Journal, the New York Times, the Washington Post, City Journal, Politico, and many other outlets.
NEVER GIVE UP: JACK MA IN HIS OWN WORDS Edited by Suk Lee and Bob Song
E
ver since Alibaba Group went public on September 19, 2014, with a record-breaking initial public offering of $25 billion, Jack Ma, the founder and charismatic “spiritual leader” of the e-commerce behemoth, has been making headlines around the world. In 2014, the company’s online transactions totaled $248 billion—more than those of Amazon and eBay combined. The first Chinese entrepreneur to appear on the cover of Forbes, Ma is the now the second-richest man in China, with a net worth estimated to be north of $29 billion. Despite Ma’s massive influence in China and in the global tech world, his inspirational rags-to-riches story is relatively unknown to the general American public. This book is a comprehensive guide to the inner workings of arguably the most prominent figure in the global tech world in the past 20 years—made up entirely of Ma’s own thought-provoking and candid quotes. In this book, more than 200 of Ma’s thoughts on business values, innovation, entrepreneurship, competition, management, teamwork, life, and more provide an intimate and direct look into the mind of this modern business icon and philanthropist. Many of these quotes are translated directly from the Chinese press and interviews. For readers who do not read Chinese and have no other access to these materials, this book provides invaluable insight into the mind of one of the world’s most successful business magnates. Suk Lee is a publishing professional who has worked for several decades with many major American publishers. Bob Song is a Chinese publishing and information technology industry veteran.
Trade Paper July 2016 $11.95
4 × 7.5 isbn: 978-1-57284-189-5
• Ma, a former English teacher, started his first Internet company in 1999 with no knowledge of coding and at a time when few Chinese people had Internet access • Alibaba is a group of websites that allows businesses and people to connect in order to buy and sell products (similar to eBay and Amazon) while also collecting advertising revenue (similar to Google) • By some measures, Alibaba is now the largest e-commerce site in the world
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 20.
S P R I N G 201 6 B2
“ 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
13
ABOUT LOVE A Memoir Simba Sana
T
his is the wrenching memoir of Simba Sana, the co-founder and former CEO of Karibu Books, a major indie bookselling phenomenon and perhaps the most successful black-owned book-industry business ever.
Trade Paper July 2016 $17
6×9 isbn: 978-1-57284-192-5
• At its height, Karibu was the largest chain of African American bookstores in the country • Details author’s struggles coming of age amidst poverty, violence, and familial mental illness to achieve success • Inspiring story of how author rebuilt his life and his identity in a way that focused principally on the meaning and importance of love
Sana, the son of a poor, mentally ill single mother, built Karibu into a nationally celebrated minichain based in his native city of Washington, DC—and then experienced its collapse and failure while also going through a personal bottoming out. In this book, Sana shows how his experience with Karibu jumpstarted 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. In this memoir, Sana details his search for love and truth with startling and profoundly moving intimacy. About Love is a personal story of immense power and insight that will appeal to anyone looking to live a more fulfilling life, no matter where they are from or what path they’ve taken thus far. Throughout this story, Sana is guided by Albert Einstein’s dictum: “The right to search for truth implies also a duty; one must not conceal any part of what one has recognized to be true.” Simba Sana is the co-founder and former CEO of Karibu Books, which he closed in 2008 after 15 years in operation. In addition to his business career, Sana is a former member of the African Development Organization (ADO), and he has managed two professional super-middleweight boxers. A Washington, DC native, he now lives with his family in Rockville, Maryland.
BOLDEN S P R I N G 20 16
ALSO FROM BOLDEN LIVES
14
The Agate Bolden imprint’s “Bolden Lives” line features memoirs, biographies, and autobiographies by African American writers, and aims to illuminate the richness and breadth of African American life.
Strayhorn
Claerbaut, Schlesinger 978-1-932841-98-5 $35
My Mother’s Rules
Lynn Toler 978-1-932841-22-0 $15
Imagine This
Maxine Clair 978-1-932841-83-1 $15
Autobiography of Black Chicago Dempsey Travis 978-1-932841-67-1 $17
PRINCE
The Man and His Music Matt Thorne
T
his is the first American publication of Prince, a riveting and meticulously researched critical study of the iconic pop megastar. Unlike other Prince biographies, this book eschews speculation into the artist’s highly guarded private life and instead trains laser focus exactly where it should be: on his career and highly influential music. The book—which was released in the UK to great success—has been updated with an epilogue that covers Prince’s 2014 double-album release, 2015 Tidal release, and other news that has occurred since the book’s original publication in 2013. In this biography, critically acclaimed British novelist and editor Matt Thorne draws on years of research and dozens of interviews with Prince’s intimate associates (many of whom have never spoken on record before) to examine every phase of the musician’s 35-year career—from live performances and film appearances to his most famous songs and unreleased tracks. With more than 600 pages of detailed research, 16 pages of black-and-white photographs, and Thorne’s impassioned and unfailingly astute commentary on Prince’s work, this astonishingly rich and detailed biography is a musthave for any serious fan of Prince.
Trade Paper February 2016 $16.99 5×8 isbn: 978-1-57284-187-1
• Encyclopedic look at Prince’s 35-year career includes new epilogue covering his work and career through October 2015
Matt Thorne is the author of six novels, including Eight Minutes Idle, which won an Encore Award, and Cherry, which was long-listed for the Man Booker Prize for Fiction.
FRESHWATER ROAD Denise Nicholas
F
rom award-winning actress Denise Nicholas, this book is a 10-year anniversary reissue of her powerful and dramatic coming-of-age story set in Mississippi during the Freedom Summer of 1964. Freshwater Road has been called one of the greatest novels ever written about the civil rights movement. Nicholas herself has been praised repeatedly over the years for her beautiful prose and is mentioned along with Alice Walker and Ernest J. Gaines as among the most important novelists to set their work in this milieu. Trade Paper April 2016 $15 6×9 isbn: 978-1-57284-195-6
S P R I N G 20 16 BOLDEN
Denise Nicholas is an actor who starred in the television shows Room 222 and In the Heat of the Night, in addition to numerous other television programs and films. She has been a civil rights and social activist throughout her celebrated career. She was a member of New York City’s Negro Ensemble Company and during the 1960s, she performed throughout the Deep South with the Free Southern Theater, which served as inspiration for her first novel, Freshwater Road. Nicholas lives in Los Angeles.
15
2015 HIGHLIGHTS
Grandbaby Cakes
Summer Cooking
Grant Park
JOCELYN DELK ADAMS
EDITED BY CHICAGO TRIBUNE STAFF
LEONARD PITTS, JR.
978-1-57284-173-4 | $22.95
978-1-932841-91-6 | $24.95
978-1-57284-171-0 | $24.95
BACKLIST S P R I N G 20 16
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, tracing the roots of the author’s family’s recipes with charming anecdotes and vintage photos—perfect for passing from generation to generation.
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, #1 New York Times bestselling author of The Pioneer Woman Cooks “Baker extraordinaire . . . a sweet celebration of the season.” — Better Homes and Gardens
This is a one-of-a-kind 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 includes 100 recipes for portable appetizers, quick salads, grilled entrées, creative sides, and refreshing cocktails that are ideal for anywhere the summer season takes you. Summer Cooking gives readers plenty of recipes that don’t need the oven, can be made outdoors or inside, and use fresh seasonal ingredients. “Whether you’re looking for simple summer cocktails with your friends or trying to figure out what exactly to do with your farmers market haul, ‘Summer Cooking’s’ easy-to-follow recipes will keep you out of the kitchen and get you back outdoors.” —RedEye “The knock-out photographs make me want to dive right in.” —Lorraine Eaton, The Virginian-Pilot
Following the breakout success of Freeman, critically acclaimed author and Pulitzer Prizewinning columnist Leonard Pitts, Jr., delivers a powerful, emotionally resonant, contemporary story that follows two veteran journalists whose personal stories extend from Martin Luther King, Jr.’s, final days in Memphis to the 2008 presidential election. “A novel as significant as it is engrossing.” —Booklist, starred review “[A] high-stakes, hard-charging political thriller. . . . The sharply etched characters, careful attention to detail, and rich newspaper lore propel Pitts’s socially relevant novel.” —Publishers Weekly “[Grant Park], with urgency and passion, makes readers aware that the mistakes of the past are neglected at the future’s peril.” —Kirkus Reviews
2015 HIGHLIGHTS
Twisted: My Dreadlock Chronicles
New Prairie Kitchen
A Century of Progress
SUMMER MILLER
BERT ASHE
978-1-57284-167-3 | $29.95
EDITED BY CHICAGO TRIBUNE STAFF 978-1-57284-183-3 | $24.95
978-1-932841-96-1 | $15
This witty, illuminating, and deeply personal account of black male identity deals with an African American professor’s experiences when he decides to lock his own hair. A cultural history of dreadlocks is weaved throughout the narrative. “An exhilarating, heartfelt memoir about a black man and his dreds and all the world in between.” —Junot Díaz, author of The Brief Wondrous Life of Oscar Wao “It’s really just hair, but it also represents something much deeper for people who are marginalized. And Twisted offers a complete and satisfying explanation of why that is so.” —Washington Post
starred review
“A passionate . . . plea for the Plains states’ inclusion in the American culinary lexicon, with great recipes to boot.” —Epicurious “This is just a delightful book with so many delicious recipes. As I was looking through them, my mouth was just watering.” —Meghna Chakrabarti, NPR’s Here and Now “This beautifully written and photographed book hits all the perfect notes for anyone interested in regional cuisines, no matter where they live.” —Tracey Ryder, co-founder of Edible Communities, Inc.
Drawn from the Chicago Tribune’s vast archives, this is a collection of rare—and in some cases, previously unseen—photographs that document the Century of Progress International Exposition, the world’s fair held in Chicago from 1933 to 1934. Conceived during the Roaring Twenties and held during the Great Depression, this sprawling event celebrated the city’s centennial with industrial and scientific displays, lascivious entertainment, and a touch of unadulterated bad taste. EXCERPT FROM FOREWORD
With the country in dire straits, Americans hardly wanted to be reminded of the glories of the past. They craved reassurance that a better tomorrow was coming, a note that President Franklin D. Roosevelt struck in his opening-day message to the fair: “Who is there of so little faith as to believe that man will not find a remedy for the industrial ills that periodically make the world shiver with doubt and terror?”
S P R I N G 201 6 BACKLIST
“ . . . An anthem and a love song to dreadlocks. Ashe’s story is one of yearning written with poetic frankness.” —Shelf Awareness,
This book profiles 25 influential chefs, farmers, and artisans from across Nebraska, Iowa, and South Dakota. It features more than 50 seasonal recipes created by award-winning chefs, which use a broad range of styles and techniques that highlight the hearty, healthy cuisine of the Great Plains.
17
CURRENT & SELLING
All Jokes Aside
Justice While Black
Improvise
RAYMOND LAMBERT AND CHRIS BOURNEA
ROBBIN SHIPP AND NICK CHILES
FRED COOK
978-1-932841-95-4 | $16
978-1-932841-90-9 | $14
Based on Raymond Lambert’s critically acclaimed 2012 documentary film Phunny Business, this book delivers an uproarious and insightful memoir on the heralded Chicago comedy club All Jokes Aside, which helped launch the careers of Jamie Foxx, Mo’Nique, Chris Rock, Steve Harvey, Dave Chappelle, and many more of today’s most celebrated entertainers.
This book offers practical, straightforward advice for African American families on how to deal with specific legal circumstances such as avoiding arrest, being arrested, being in custody, preparing for and going through a trial, and dealing with the appeals and parole process. This is a first-of-itskind essential guide for African American families about how to understand the criminal justice system, and about why that system continues to see black men as targets—and as dollar signs.
BACKLIST S P R I N G 20 16
“All Jokes Aside was a mecca; when you went there to perform, you saw black folk running a comedy club the way a comedy club should be run. Ray Lambert took it to the next level.” —Steve Harvey
18
“If you can get booked here, be a headliner at All Jokes Aside, you knew that, you know, you were considered in the upper echelon of comedians working at that time.” —Cedric the Entertainer “Whenever anybody asks me how I got my start, I don’t hesitate to mention All Jokes.” —Craig Robinson
“Perhaps the best thing about Justice While Black . . . is the way that it puts individual faces on the persons, disproportionately African-American males, who are systematically abused by the criminal justice system.” —Huffington Post “ . . . a searing and sobering artifact of just how destructive those social forces can be.” —Salon
978-1-932841-82-4 | $16
Fred Cook, the current CEO of the global PR firm GolinHarris, relates lessons from his lifetime of uncommon experiences to inspire the next generation of entrepreneurs. Bold and wildly entertaining, Cook reveals truths that prove the path to the corner office isn’t always the obvious one. “Fred is a legend in the PR business. . . . [Improvise] is immensely fun and engaging.” —Bruce Rogers, Forbes “An offbeat career guide for new college graduates.” —Parade “[Cook] shares his knowledge . . . with the hopes that college graduates will discover there’s more than one path to success.” —Fast Company “A must-read. I plan to give copies to my millennial daughters.” —O’Dwyer’s “Fred Cook’s advice in his new book, Improvise, is as good as any commencement address.” —Culpwrit.com
CURRENT & SELLING
Market-Fresh Mixology, 2nd Ed.
The New Chicago Diner Cookbook
BRIDGET ALBERT WITH MARY BARRANCO
JO A. KAUCHER WITH KAT BARRY
EDITED BY CHICAGO TRIBUNE STAFF
AND THE CHICAGO DINER CREW
978-1-57284-166-6 | $29.95
978-1-57284-159-8 | $15.95
978-1-57284-154-3 | $19.95
This collection of contemporary cocktail recipes and tips on serving fresh, seasonal drinks year round has been updated with delicious new recipes in a colorful, easy-to-use package. Award-winning mixologist Bridget Albert will brighten any home bar with her emphasis on making great drinks with fresh, farm-to-table ingredients.
This is a new cookbook from the critically acclaimed and nationally recognized Chicago Diner, the Windy City’s premier vegetarian eatery. Predating the veggie-friendly dining of the 1990s and 2000s, the Chicago Diner set an example of how a vegetarian restaurant could thrive, even in meat-andpotatoes cities like Chicago. This book contains full-color photography, a wealth of new vegetarian and vegan recipes, and entertaining anecdotes from the kitchen of this awardwinning favorite.
“ . . . the antidote to any and every weather emergency—no matter if it’s a scorcher or a snow-in, there’s a cocktail in this book to get you through it.” —Time Out Chicago
“This book is a must” —Daily Herald
“It’s The Chicago Diner’s tradition to offer typical American comfort food, with twists. ‘The New Chicago Diner Cookbook’ serves that up and then some.” —Chicago Tribune “Kaucher. . . bring[s] customers the comfort foods they remembered from their meateating days.” —Boston Globe
This collection of vintage Chicago Tribune crime photographs, many of which have never been published, was taken from an archive of glass-plate and acetate negatives. Included are graphic crime scenes, raw evidence, and depictions of searing emotion, captured on film during a time when photographers were given unprecedented access to work alongside police. All feature real people, real drama, and real crimes. Infamous gangsters, small-time bandits, crooks, and wise guys are pictured with accompanying captions to illuminate both the criminals and their crimes. “For the person in your life who regularly quotes The Godfather, the collection of prohibitionera crime photos will keep them occupied over leftovers this holiday.” —Vanity Fair “The book is a remarkable testament to a bygone era of photojournalism . . . .” —Smithsonian magazine
S P R I N G 201 6 BACKLIST
“ . . . more than 100 pages of lip-smacking cocktail recipes that feature seasonal fruits, vegetables, and spices.” —RedEye
Gangsters & Grifters
19
FEATURED BACKLIST SURREY
The Indian Slow Cooker Anupy Singla
Vegan Indian Cooking Anupy Singla
Holiday Cookies Chicago Tribune
Prep School James P. DeWan
Charcutería Jeffrey Weiss
Passion for Pizza Whitson, Gjesteland
978-1-57284-111-6
978-1-57284-130-7
978-1-57284-164-2
978-1-57284-148-2
978-1-57284-152-9
978-1-57284-160-4
Dinner at Home JeanMarie Brownson
Soup and Bread Cookbook Martha Bayne
The Puglian Cookbook Todorovska
The Sardinian Cookbook Todorovska
978-1-57284-178-9
978-1-57284-119-2
978-1-57284-117-8
978-1-57284-147-5
1,001 Delicious Recipes for People with Diabetes, 3rd Ed. Spitler/Eugene 978-1-57284-170-3
Provence Food and Wine Millo/Todorovska 978-1-57284-158-1
Vodka Distilled The Modern Tony Abou-Ganim Mixologist Tony Abou-Ganim 978-1-57284-125-3 978-1-57284-107-9
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
978-1-57284-099-7
978-1-57284-104-8
978-1-57284-105-5
Baking Basics and Beyond, 2nd Ed. Pat Sinclair 978-1-57284-126-0
Plancha Liliane Otal 978-1-57284-118-5
B2
Improvise Fred Cook
BACKLIST S P R I N G 20 16
978-1-932841-82-4
20
I, Steve: Steve Jobs in his Own Words George Beahm 978-1-932841-66-4
Opportunity Knocking Lori Ann LaRocco
Arts & Numbers Elaine Grogan Luttrull
978-1-932841-87-9
978-1-932841-75-6
The End of the Euro Johan Van Overtveldt
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
The Oracle Speaks: Warren Buffett in his Own Words David Andrews
978-1-932841-88-6
978-1-932841-76-3
978-1-932841-69-5
978-1-932841-61-9
Bernanke’s Test Johan Van Overtveldt 978-1-932841-51-0
Virgin Rebel: Richard Branson in his Own Words Danielle McLimore 978-1-932841-78-7
The Chicago School Johan Van Overtveldt
Professional Meeting Management, 6th Ed. Glen C. Ramsborg
978-1-932841-19-0
978-1-93284-197-8
The World’s Richest Man: Carlos Slim in his Own Words Tanni Haas
Impatient Optimist: Bill Gates in his Own Words Lisa Rogak
978-1-932841-84-8
978-1-932841-71-8
BOLDEN
Culture Worrier: Selected Columns 1984–2014 Clarence Page 978-1-932841-92-3
Where Did Our Love Go Gil L. Robertson 978-1-932841-70-1
How to Slowly Long Division Kill Yourself and Kiese Laymon Others in America 978-1-932841-72-5 Kiese Laymon
Only the Strong Jabari Asim 978-1-932841-94-7
978-1-932841-77-0
Freeman Leonard Pitts, Jr.
Before I Forget Leonard Pitts, Jr.
978-1-932841-64-0
978-1-932841-43-5
Making Marriage Work Lynn Toler 978-1-932841-65-7
Forward From This Becoming Dad Moment Leonard Pitts, Jr. Leonard Pitts, Jr. 978-1-932841-17-6 978-1-932841-32-9
Recognition O.H. Bennett
Wading Home Rosalyn Story
978-1-932841-79-4
978-1-932841-55-8
Where the Line Bleeds Jesmyn Ward
Getting Good Loving Audrey B. Chapman
978-1-932841-38-1
978-1-932841-03-9
MIDWAY TH E
ELI ’ S C H E ES EC A K E CO O KBO O K R E M A R K A B L E R EC I P E S from a C H I C AG O L EG E N D
MAUREEN SCHULMAN • TARA LANE DIANA MOLES • JOLENE WORTHINGTON
The Green City Market Cookbook Green City Market
The Hoosier Mama Book of Pie Paula Haney
The Eli’s Cheesecake Cookbook Schulman, Lane
978-1-57284-157-4
978-1-57284-143-7
978-1-57284-182-6
The New Old Bar McDonagh, Smith 978-1-57284-139-0
Locally Grown Anna Blessing
978-1-57284-151-2
978-1-57284-129-1
Ramblers Michael Lenehan
Hot Doug’s: The Book Doug Sohn
Chicago Portraits Chicago Tribune Staff
978-1-57284-150-5
978-1-57284-137-6
978-1-57284-165-9
Behind the Smile Capone Jeannie Morris Chicago Tribune 978-1-57284-176-5 Staff
Ask Amy Amy Dickinson
The Chicago Tribune Book of the 978-1-57284-155-0 Chicago Bears Chicago Tribune Staff 978-1-57284-140-6 978-1-57284-177-2
978-1-57284-146-8
Life Skills Chicago Tribune 978-1-57284-144-4 Staff Only in Chicago Natasha Korecki
Red Velvet Ina’s Kitchen Underground Ina Pinkney Freda Love Smith 978-1-57284-181-9 978-1-57284-175-8
978-1-57284-149-9
Even the Terrible Things Seem Beautiful to Me Now Mary Schmich 978-1-57284-145-1
S P R I N G 201 6 BACKLIST
10 Things You Might Not Know About Nearly Everything Jacob, Benzkofer
Locally Brewed Anna Blessing
Good Stock Sanford D’Amato
978-1-57284-153-6
21
AGATE CONTACTS / ORDERING INFORMATION Doug Seibold President phone: 847-475-4457 ext. 1# seibold@agatepublishing.com
RETAIL / WHOLESALE SALES PGW www.pgw.com
Eileen Johnson Executive Vice President, Global Sales phone: 708-567-4187 johnson@agatepublishing.com
Credits/Collections (Berkeley, CA) 877-528-1444 Toll Free
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 Jacqueline Jarik phone: 847-475-4457 ext. 4# jarik@agatepublishing.com ORDERS Agate titles are distributed by Publishers Group West (PGW). PGW’s standard freight, credit, payment, and return policies apply.
www.agatepublishing.com
Customer Service 1094 Flex Drive Jackson, TN 38301 phone: Perseus (800) 343-4499 PGW (800) 788-3123 fax: (800) 351-5073 email: orderentry@perseusbooks.com Monday – Friday 7:30 AM – 4:00 PM CST National Accounts Inquiries: Kim Wylie kim.wylie@pgw.com International Accounts Inquiries: Elizabeth Radin elizabeth.radin@perseusbooks.com RETURNS DEPARTMENT Perseus Distribution Returns Dept. 193 Edwards Drive Jackson, TN 38301
Cover photo by Ron Faiola, Wisconsin Supper Clubs: Another Round, p. 2