s11-chronicle-food by Tamara Mair

2011 Food & Drink Catalog

BAKING & DES SERT S

$19.95 hc • 978-0-8118-7637-7 8¾ x 8 in, 160 pp, Rights: W

New York Times best seller!

Cake Pops by Bakerella Tips, Tricks, and Recipes for More Than 40 Irresistible Mini Treats By Angie Dudley

What’s cuter than a cupcake? A cake pop, of course! Wildly popular blogger Bakerella (aka Angie Dudley) has turned cake pops into an international sensation! Cute little cakes on a stick—from decorated balls to more ambitious shapes such as baby chicks, ice cream cones, and even cupcakes—these adorable creations are the perfect alternative to cake at any party or get-together. Martha Stewart loved the cupcake pops so much she had Bakerella appear on her show to demonstrate making them. Now Angie makes it easy (use boxed cake mix—Bakerella does!) and fun to re-create these amazing treats right at home with clear step-by-step instructions and photos of more than 40 featured projects, as well as clever tips for presentation, decorating, dipping, coloring and melting chocolate, and much more. Angie Dudley is the creator of Bakerella.com, her very popular blog that chronicles her adventures in baking.

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BAKING & DES SERT S

$27.50 hc • 978-0-8118-7504-2 8¾ x 8 in, 224 pp, Rights: W PUB MONTH: JULY

“One of the Top 10 pastry shops in the world.” – Condé Nast

“Miette’s gingersnaps are one of the 100 Things To Eat & Drink Before You Die.” – 7x7 Magazine

Miette Recipes from San Francisco’s Most Charming Pastry Shop By Meg Ray with Leslie Jonath • Photographs by Frankie Frankeny

Renowned for beautiful cakes and whimsical confections, Miette Patisserie is among the most beloved of San Francisco’s culinary destinations. Miette’s pretty Parisian aesthetic enchants visitors with tables piled high with beribboned bags of gingersnaps, fleur de sel caramels, and rainbows of gumballs. This cookbook brings the enchantment home, sharing 100 secret formulas for favorite Miette treats from chef and owner Meg Ray. More than 75 gorgeous color photos capture the unique beauty of Miette desserts and shops. Just like the adorable cakes, cookies, éclairs and tarts for sale in Miette’s case, this book is irresistible! Meg Ray is chef and owner of Miette Patisserie and Miette Confiserie. She lives in Oakland, California. Leslie Jonath is the author of several cookbooks, crafting books, and children’s books. She lives in the San Francisco Bay Area. Frankie Frankeny is a frequent photographer for Chronicle Books. She lives in San Francisco.

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BAKING & DES SERT S

BRITTLES, BARKS & BONBONS Delicious Recipes for Quick and Easy Candy

CHOCOLATE CAKES 50 Great Cakes for Every Occasion

By Charity Ferreira • Photographs by Karen Steffans

By Elinor Klivans • Photographs by Ann Stratton

$16.95 hc • 978-0-8118-5535-8

$22.95 pb • 978-0-8118-6872-3

7 x 8 in, 96 pp, Rights: W

8¾ x 8 in, 144 pp, Rights: W

BISCOTTI By Lou Seibert Pappas

CRÊPES Sweet & Savory Recipes for the Home Cook

$9.95 hc • 978-0-8118-0095-2

By Lou Seibert Pappas • Photographs by Jean-Blaise Hall

6∑ x 6∑ in, 72 pp, Rights: W

$14.95 pb • 978-0-8118-5681-2

OVER 215,000 COPIES SOLD

8∂ x 8 in, 108 pp, Rights: W

OVER 135,000 COPIES SOLD

ICE CREAMS & SORBETS Cool Recipes

THE SPLENDA® WORLD OF SWEETNESS Recipes for Homemade Desserts and Delicious Drinks

By Lou Seibert Pappas • Photographs by Victoria Pearson

From the maker of Splenda ® Sweeteners • Photographs by Alison Miksch

$14.95 hc • 978-0-8118-4603-5

$19.95 pb • 978-0-8118-5487-0

7 x 8 in, 96 pp, Rights: W

8∂ x 8 in, 188 pp, Rights: W

OVER 115,000 COPIES SOLD

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BAKING & DES SERT S

$40.00 hc • 978-0-8118-7041-2 8½ x 10 in, 304 pp, Rights: W

“Mr. Robertson’s exceptional bread is notable because it’s a slow-fermented yeast bread in very French style that is a welcome change from the ubiquitous sourdough…. This is my favorite bakery in the United States.” – Mark Bittman, New York Times

Tartine Bread By Chad Robertson • Photographs by Eric Wolfinger

For the home or professional bread-maker, this is the book of the season. It comes from a man many consider to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco, a city that knows its bread. To Chad, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. He developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. A hundred photographs from years of testing, teaching, and recipe development provide step-by-step inspiration, while additional recipes provide inspiration for using up every delicious morsel. Chad Robertson trained at the Culinary Institute of America and, with his wife Elisabeth Prueitt, won the James Beard Outstanding Pastry Chef Award in 2008. Eric Wolfinger is a photographer, surfer, and bread-making apprentice at Tartine Bakery. Like Chad, he lives in San Francisco.

Also Available TARTINE By Elisabeth Prueitt and Chad Robertson Photographs by France Ruffenach Foreword by Alice Waters $35.00 hc • 978-0-8118-5150-3 8∑ x 10 in, 224 pp, Rights: W

OVER 50,000 COPIES SOLD

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BAKING & DES SERT S

CUPCAKE KIT Recipes, Liners, and Decorating Tips for Making the Cutest Cupcakes Ever!

CUPCAKES!

By Elinor Klivans

$16.95 pb • 978-0-8118-4545-8

$19.95 kit • 978-0-8118-6659-0

8∂ x 8 in, 144 pp, Rights: W

By Elinor Klivans Photographs by France Ruffenach

PRETTY CUPCAKE KIT Decorate Your Cupcakes Instantly with Beautiful Liners, Flag Toppers, and Creative Presentations Projects by Shana Faust • Recipes by Elinor Klivans Photographs by Johnny Miller $19.95 kit • 978-0-8118-7548-6

6 x 8 x 2½ in, 64-page booklet, 250 cupcake liners, pastry bag, 5 piping tips, Rights: W

6 x 8 x 2½ in, 24-page booklet, 200 cupcake liners, 34 flag toppers, Rights: W

PUB MONTH: APRIL

COFFEE CAKES Simple, Sweet, and Savory

SKY HIGH Irresistible Triple-Layer Cakes

SOUTHERN CAKES Sweet and Irresistible Recipes for Everyday Celebrations

By Lou Seibert Pappas Photographs by Maren Caruso

By Alisa Huntsman and Peter Wynne Photographs by Tina Rupp

By Nancie McDermott Photographs by Becky Luigart-Stayner

$18.95 pb • 978-0-8118-5507-5

$35.00 hc • 978-0-8118-5448-1

$19.95 pb • 978-0-8118-5370-5

8∂ x 8 in, 132 pp, Rights: W

8 x 9£ in, 224 pp, Rights: W

8¾ x 8 in, 168 pp, Rights: W

KILLER PIES Delicious Recipes from North America’s Favorite Restaurants

TEA & CRUMPETS Recipes and Rituals from Tearooms and Cafés

GINGERBREAD 60 Timeless Recipes for Cakes, Cookies, Desserts, Ice Cream, and Candy

By Stephanie Anderson

By Margaret M. Johnson Photographs by Leigh Beisch and Margaret M. Johnson

$16.95 pb • 978-1-932855-57-9

$19.95 hc • 978-0-8118-6214-1

By Jennifer Lindner McGlinn Photographs by Beatrice Peltre

7¼ x 9 in, 112 pp, Rights: W

7 x 8 in, 168 pp, Rights: W

$19.95 hc • 978-0-8118-6191-5 8¾ x 8 in, 144 pp, Rights: W

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BAKING & DES SERT S

$24.95 hc • 978-0-8118-7254-6 7½ x 9 in, 224 pp, Rights: W PUB MONTH: MAY

TimeOut New York Reader’s Choice Best New Bakery 2006

Milk & Cookies 89 Heirloom Recipes from New York’s Milk & Cookies Bakery By Tina Casaceli • Foreword by Jacques Torres • Photographs by Antonis Achilleos

From New York City’s popular cookie shop Milk & Cookies comes 89 tried, true, and scrumptious recipes for cookies, bars, and brownies. In Milk & Cookies, pastry chef Tina Casaceli shares classic family recipes, as well as favorites from her bakery. More than 45 good-enough-to-eat photographs, can-do baking formulas, and a friendly Greenwich Village vibe make this cookbook too tantalizing to resist. Tina Casaceli is the chef/owner of Milk & Cookies and a pastry instructor at the French Culinary Institute. She lives in New York City. Jacques Torres is an acclaimed pastry chef, author, television personality, and chocolatier. He lives in New York City. Antonis Achilleos is an award-winning food photographer living in New York.

$19.95 hc • 978-0-8118-7637-7 8¾ x 8 in, 160 pp, Rights: W

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BAKING & DES SERT S

BAKING FOR ALL OCCASIONS A Treasury of Recipes for Everyday Celebrations By Flo Braker • Photographs by Scott Peterson Foreword by Chuck Williams

BIG FAT COOKIES

CRÈME BRÛLÉE

By Elinor Klivans Photographs by Antonis Achilleos

By Lou Seibert Pappas Photographs by Alison Miksch

$17.95 pb • 978-0-8118-4216-7

$14.95 hc • 978-0-8118-6682-8 7 x 8 in, 96 pp, Rights: W

$35.00 hc • 978-0-8118-4547-2 7½ x 9 in, 320 pp, Rights: W

8∂ x 8 in, 132 pp, Rights: W

DEEP DARK CHOCOLATE Decadent Recipes for the Serious Chocolate Lover By Sara Perry • Photographs by France Ruffenach

THE ICE CREAM DECK ICE CREAM TREATS 25 Recipes for Homemade Ice Creams and Frosty Treats Easy Ways to Transform Your Favorite Ice Cream into Spectacular Desserts By Charity Ferreira and Lou Seibert Pappas

$18.95 pb • 978-0-8118-6089-5 6 x 8 in, 196 pp, Rights: W

$14.95 deck • 978-0-8118-6676-7 4¢ x 5∞ x 1∑ in, 25 two-panel cards, Rights: W

By Charity Ferreira • Photographs by Leigh Beisch

SWEET MINIATURES The Art of Making Bite-Size Desserts Completely Revised and Expanded

SEE’S FAMOUS OLD TIME CANDIES A Sweet Story

TARTINE

By Margaret Moos Pick

By Elisabeth Prueitt and Chad Robertson Photographs by France Ruffenach • Foreword by Alice Waters

By Flo Braker • Photographs by Michael Lamotte

$14.95 hc • 978-0-8118-4867-1 7 x 7 in, 96 pp, Rights: W

$35.00 hc • 978-0-8118-5150-3 8∑ x 10 in, 224 pp, Rights: W

LUSCIOUS LEMON DESSERTS

LUSCIOUS CHOCOLATE DESSERTS

LUSCIOUS CREAMY DESSERTS

LUSCIOUS COCONUT DESSERTS

By Lori Longbotham Photographs by Alison Miksch

By Lori Longbotham Photographs by William Meppem

By Lori Longbotham Photographs by France Ruffenach

By Lori Longbotham Photographs by Lucy Shaeffer

$19.95 hc • 978-0-8118-2893-2

$19.95 hc • 978-0-8118-3516-9

$19.95 hc • 978-0-8118-5562-4

$19.95 hc • 978-0-8118-6599-9

7 x 8 in, 144 pp, Rights: W

7 x 8 in, 156 pp, Rights: W

7 x 8 in, 144 pp, Rights: W

$22.95 pb • 978-0-8118-2446-0 8 x 8 in, 384 pp, Rights: W

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$16.95 pb • 978-0-8118-4102-3

BAKING & DES SERT S

All Cakes Considered

Farmers’ Market Desserts

A Year’s Worth of Weekly Recipes Tested, Tasted, and Approved by the Staff of NPR’s All Things Considered

Gorgeous Fruit Recipes from First Prize Peach Pie to Chocolate Cherry Cupcakes

By Melissa Gray • Photographs by Annabelle Breakey

By Jennie Schacht • Photographs by Leo Gong

Melissa Gray is National Public Radio’s Cake Lady. Every Monday she brings a cake to the office for her colleagues at NPR to enjoy. Hundreds of Mondays (and cakes) later, Melissa has lots of cake-making tips to share. With more than 50 recipes for the cakes that have been dreamed of and drooled over for a lifetime—including Brown Sugar Pound Cake, Peppermint and Chocolate Rum Marble Cake, Lord and Lady Baltimore Cakes, Dark-Chocolate Red Velvet Cake, and Honey Buttercream and Apricot Jam Cake—All Cakes Considered is an essential addition to every baker’s library.

There are more farmers’ markets than ever before in the United States. This terrific collection from farmers’ markets nationwide satisfies the sustainable shopper’s sweet tooth with more than 60 recipes for tarts, crisps, cupcakes, soufflés, and more, including classics like Deep Dish Sour Cherry Pie and creative surprises like Tangerine-sicle Ice Cream. Featuring ripeness charts, fruit selection tips, and gorgeous color photography to teach and inspire, Farmers’ Market Desserts makes a perfect gift for bakers, fruit lovers, and anyone who enjoys frequenting farmers’ markets.

Melissa Gray is a producer for National Public Radio’s All Things Considered.

Jennie Schacht co-authored The Wine Lover’s Dessert Cookbook. She lives in Oakland, California.

Annabelle Breakey is a San Francisco–based photographer.

Leo Gong is a San Francisco-based photographer.

$24.95 hc • 978-0-8118-6781-8 8∂ x 8 in, 224 pp, Rights: W

$24.95 pb • 978-0-8118-6672-9 8∂ x 8 in, 208 pp, Rights: W

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BAKING & DES SERT S

$16.95 hc • 978-0-8118-7454-0 7 x 8 in, 132 pp, Rights: W

Whoopie Pies Dozens of Mix ’em, Match ’em, Eat ’em Up Recipes! By Sarah Billingsley and Amy Treadwell

Is it a cake? Is it a cookie? With such deliciously soft and sweet cream-filled snacks, does it matter? The Internet is abuzz with recipes and stories of whoopie pie folklore, while customers everywhere are descending on bakeries in droves demanding these delectable treats. This adorable volume—the only cookbook devoted entirely to whoopie pies—features more than 40 mix-and-match recipes, including chocolate with marshmallow cream (the classic whoopie pie) and a range of bright flavors such as green tea, red velvet, pumpkin with a tangy cream cheese filling, and oatmeal with maple-bacon buttercream. With a puffy cover as soft as cake, plenty of color photos and hand-drawn illustrations, dozens of DIY decorating instructions, fun facts and baking tips, Whoopie Pies will make a welcome addition to any baker’s bookshelf. Sarah Billingsley is a western Pennsylvanian who didn’t get enough whoopie pies as a kid. She now lives in San Francisco. Amy Treadwell was born in Massachusetts and raised on a steady diet of whoopie pies and franks and beans every Saturday night. She lives in San Francisco.

Banana whoopie + peanut butter filling + bacon = The Fat Elvis _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Graham whoopie + marshmallow filling + chocolate ganache = The S’more _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Chocolate whoopie + mint filling + crushed peppermints = The Candy Striper

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BAKING & DES SERT S

$16.95 hc • 978-1-4521-0192-7 7 x 8 in, 96 pp, Rights: W PUB MONTH: JULY

INNOVATIVE RECIPES INCLUDE: Prosecco Rose Petal Mexican Chocolate Fudgesicle Balsamic Strawberry Sweet Corn Paleta Honey Plum

Perfect Pops 50 One-of-a-Kind Popsicles That Will Rock Your World By Charity Ferreira

Pops are summer’s freshest frozen treats, and they’re showing up in all the best places, from farmers’ markets to fine dining restaurants. The perfect way to make the most of ripe fruit is by suspending it in sweet ice, but Perfect Pops takes popsicles beyond fruit and juice. With 50 recipes for popsicles in creative, of-the-moment flavors, this book includes creamy pops, fancy pops reminiscent of nostalgic American desserts such as chocolate pudding, and alcohol-spiked pops for adults. Techniques for making striped, swirled, layered and creamy-centered pops dipped in chocolate make this book a charming resource for mothers and crafters looking for easy kitchen projects with delicious results! Charity Ferreira is the author of Brittles, Barks & Bonbons and Ice Cream Treats. She lives in Oakland, California.

BRITTLES, BARKS & BONBONS Delicious Recipes for Quick and Easy Candy By Charity Ferreira • Photographs by Karen Steffans $16.95 hc • 978-0-8118-5535-8 7 x 8 in, 96 pp, Rights: W

ALSO AVAILABLE

ICE CREAM TREATS Easy Ways to Transform Your Favorite Ice Cream into Spectacular Desserts By Charity Ferreira • Photographs by Leigh Beisch $16.95 pb • 978-0-8118-4102-3

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BAKING & DES SERT S

$24.95 hc • 978-0-8118-7331-4 7 x 8 in, 224 pp, Rights: W

Blackbird Bakery Gluten-Free 75 Recipes for Irresistible Gluten-Free Desserts and Pastries By Karen Morgan • Photographs by Knoxy

Celebrities such as Courteney Cox and Laura Dern love Blackbird Bakery for its famously scrumptious gluten-free desserts. Now these same sweets can be yours too, thanks to this beautiful cookbook that collects 75 delicious recipes for classic desserts and gorgeous French pastries, all made without gluten. Celiac disease is on the rise (more than 3 million Americans and an equal number of Europeans have been diagnosed), and millions more seek gluten-free products to supplement a healthy lifestyle. With this cookbook, gluten-conscious gluttons can dish up all sorts of delectable desserts—anytime the craving strikes! Karen Morgan is the “Big Bird” at Blackbird Bakery and the blogger behind The Art of Gluten-Free Baking. She lives in Austin, Texas. Knoxy is a food and lifestyle photographer based in Austin, Texas.

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BAKING & DES SERT S

$35.00 hc • 978-0-8118-6944-7 7½ x 10 in, 320 pp, Rights: W

“At Flour Bakery + Café, Joanne Chang creates some of the finest cakes and pastries in Boston.” – New York Times

“This patisserie’s baked goods are nirvana on a plate!” – Newsweek

Flour Spectacular Recipes from Boston’s Flour Bakery + Cafe By Joanne Chang with Christie Matheson • Photographs by Keller + Keller

Every day, 1,500 Bostonians can’t resist buying sweet, simple pleasures such as Homemade Pop-Tarts from an alumna of Harvard with a degree in economics. From Pain au Chocolat and Lemon Raspberry Cake to perfect croissants, Flour Bakery–owner Joanne Chang’s repertoire of treats is deep and satisfying. While at Harvard she discovered that nothing made her happier than baking cookies, a path that led her to a sticky bun triumph over Bobby Flay on the Food Network’s Throwdown. Featuring more than 100 recipes—including Flour favorites such as the Milky Way Tart and Dried Fruit Focaccia—plus a baker’s dozen of tips, this mouthwatering collection is a classic baking book, no matter where you live. Joanne Chang is the chef-owner of Flour Bakery in Boston. She has a degree in applied mathematics and economics from Harvard University and was a pastry chef at Payard Patisserie and Mistral. She lives in Boston. Christie Matheson is the author or co-author of several books, including Salty Sweets. She lives in Boston and San Francisco. Keller + Keller are Boston-based food and lifestyle photographers.

$19.95 hc • 978-0-8118-7637-7 8¾ x 8 in, 160 pp, Rights: W

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BAKING & DES SERT S

Sticky, Chewy, Messy, Gooey Desserts for the Serious Sweet Tooth By Jill O’Connor • Photographs by Leigh Beisch

Chocolate Caramel-Pecan Soufflé Cake . . . Cinnamon-Donut Bread Pudding . . . DoubleCrumble Hot Apple Pies . . . Giant Coconut Cream Puffs . . . Here’s a collection of desserts that gives more than 75 sticky, chewy, messy, gooey reasons to stock up on napkins. In addition to each sugary favorite, the author has included simple techniques and tools to help home cooks re-create each decadent treasure again and again. Sprinkled throughout are tips on using phyllo dough, toasting nuts, and making a heavenly ganache, so every over-the-top treat tastes as irresistible as it sounds. For the serious sweet tooth, pour a tall glass of milk and get ready to bite into all that’s Sticky, Chewy, Messy, Gooey! Graduate of the Cordon Bleu Cooking School in London, Jill O’Connor has authored Phyllo, Easter Treats, and Simple French Desserts. She lives in Coronado, California. Leigh Beisch is a San Francisco–based photographer. Her work has appeared in Irish Puddings and Gentlemen, Start Your Ovens. $22.95 pb • 978-0-8118-5566-2 8∂ x 8 in, 168 pp, Rights: W

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Sticky, Chewy, Messy, Gooey Treats for Kids By Jill O’Connor • Photographs by Leigh Beisch

Teeny tummies love yummy treats. Sticky, Chewy, Messy, Gooey Treats for Kids is bursting with 30 tasty but simple recipes for sticky sweets and gooey breakfasts. Such delights as Pinkalicious Princess Cupcakes, Wicked Good Chocolate Peanut Butter Pudding Cups, Banana Split Pancakes, and Hunka Chunka Chewy Chocolate Chip Cookies are the kinds of treats kids will love. With a lay-flat binding, an easy-to-clean cover, and stepby-step instructions, this book gets the whole family gathered around the mixing bowl. $19.95 hc • 978-0-8118-6782-5 8∂ x 8 in, 96 pp, Rights: W

BAKING & DES SERT S

Painted Cookies

I Love Macarons

More Than 60 Designs and Decorating Ideas for Adorable Cookies By Akiko Hoshino

By Hisako Ogita

What’s the hottest new trend in cookie decorating? Painted cookies with colorful, edible icings! These oh-so-stylish sweet treats are perfect for holidays and parties throughout the year. From simple lettering ideas to elaborately adorned wedding cookies, now anyone can learn the techniques of the pros, including cutting custom cookie shapes, piping flowers, and more! With step-by-step instructions, decorating templates, and dozens of photos, Painted Cookies makes it easy to create culinary masterpieces. Akiko Hoshino is an award-winning cake decorator and teaches sugar craft and decorations at her studio Rosepetal in Japan. $12.95 pb • 978-1-4521-0122-4 8¼ x 5∆ in, 88 pp, Rights: WE

Dainty, sweet, bright, and buttery macarons capture the whimsy and elegance of Paris. But the secrets of making perfect macarons have long eluded home bakers—until now! In I Love Macarons, renowned Japanese pastrymaker Hisako Ogita brings her extensive experience to the art of baking macarons with illustrated step-by-step instructions. This sweet little guide is sure to have pastry lovers everywhere whipping up these colorful confections at home, using nothing more than ordinary baking equipment and simple ingredients. Hisako Ogita is a Japanese pastry chef and author of 3 cookbooks on French pastry. $14.95 pb • 978-0-8118-6871-6 7£ x 9 in, 80 pp, Rights: W

PUB MONTH: APRIL

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BAKING & DES SERT S

Fast Breads

Southern Pies

50 Recipes for Easy, Delicious Bread

A Gracious Plenty of Pie Recipes, from Lemon Chess to Chocolate Pecan

By Elinor Klivans • Photographs by Susie Cushner

By Nancie McDermott • Photographs by Leigh Beisch

Best-selling author and baking authority Elinor Klivans presents 65 of the finest and fastest recipes for baking homemade breads. With simple, easy-to-master techniques, anyone can quickly make such delightful treats as Apricot Corn Muffins, Butter Crescents, plus really super-fast favorites like Pumpkin Chocolate Chip Pancakes and Very Big Popovers, all with a minimum of sweat in the kitchen. From morning treats like crumpets, muffins, and sticky breads to savory and nutritious multigrains and dark ryes, Fast Breads will make a master bread maker of any baker—in record fast time, too!

Ask any pie lover—the words “southern” and “pie” go together like ripe fruit and flaky pastry. And behind all the mouthwatering, light-as-a-cloud meringue peaks and the sticky dark butterscotch fillings lies a rich and delicious history. In Southern Pies, some of the South’s most famous bakers share recipes for 70 pies. Perfect for bakers of all skill levels, these pies are made with simple, easyto-find, and gloriously few ingredients. Featuring such classics as Sweet Tea Pie and New Orleans Creole Coconut Pie, this tasty homage will fill everyone at the table with Southern hospitality.

Elinor Klivans is the best-selling author of many cookbooks, including Cupcakes and Chocolate Cakes. She lives in Camden, Maine.

Nancie McDermott is the author of six cookbooks, including Southern Cakes. A food writer and cooking teacher born and raised in North Carolina, she now lives with her family in Chapel Hill.

Susie Cushner is a food and travel photographer living in New York.

Leigh Beisch is a San Francisco–based photographer.

$19.95 pb • 978-0-8118-6570-8 8∂ x 8 in, 144 pp, Rights: W

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$22.95 pb • 978-0-8118-6992-8 8∂ x 8 in, 168 pp, Rights: W

B E V E R A G E S & C O C K TA I L S

Porch Parties

Absinthe Cocktails

Cocktail Recipes and Easy Ideas for Outdoor Entertaining

50 Ways to Mix with the Green Fairy

By Denise Gee • Photographs by Robert M. Peacock

By Kate Simon • Photographs by Lara Ferroni

With this charming guide to casual outdoor entertaining by Denise Gee, belle-of-the-ball author of Southern Cocktails, party and decorating ideas have never been more simple or inspiring. Gee and acclaimed photographer Robert M. Peacock crisscrossed the U.S. photographing their favorite porches and dreaming up fresh, summery spins on classic Southern drinks, resulting in 50 recipes for everything from punches to cocktails—including several nonalcoholic sippers and 10 uncomplicated snacks. Perfect for cocktail enthusiasts and those who enjoy relaxing outdoors, this little book is designed to sway anyone with a sense of fun to grab a bottle, whip up some Tipsy Tea or Prosecco Martinis, open the door and take the party outside!

Absinthe Cocktails is devoted entirely to cocktails made with barely-legal absinthe. Since this spirit was legalized in the U.S. in 2007, the absinthe category has exploded with 34 new brands introduced in 2008 and consumers willing to pay $50 for a bottle. This book has something to suit everyone’s taste—traditionalists will learn how to properly mix absinthe like an old pro with 30 recipes for classic cocktails, while modern absinthe lovers can experiment with 20 contemporary drink formulas from trendsetting bars such as Los Angeles’s Varnish and the Lonsdale in London. Absinthe Cocktails gives going green an entirely new meaning!

Denise Gee is the author of Southern Cocktails. She lives in Dallas, Texas. Robert M. Peacock is a Dallas-based photographer. His work includes Southern Cocktails.

Kate Simon is editor-at-large at Imbibe, the magazine of liquid culture. She lives in Portland, Oregon. Lara Ferroni’s food photography has appeared on Epicurious.com. She lives in Seattle, Washington. $19.95 hc • 978-0-8118-7329-1 6 x 8 in, 112 pp, Rights: W

$16.95 hc • 978-0-8118-6580-7 7 x 8 in, 144 pp, Rights: W

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B E V E R A G E S & C O C K TA I L S

Rum Drinks

Spice & Ice

50 Caribbean Cocktails from Cuba Libre to Rum Daisy

70 Tongue-Tingling Cocktails

By Jessica B. Harris • Photographs by Tara Donne

By Kara Newman • Photographs by Antonis Achilleos

One sip of a rum drink can conjure all the romance of a tropical paradise. With recipes for 40 of the Caribbean’s classic and contemporary cocktails and 15 snacks that traditionally accompany the tipples on their home turf, Rum Drinks provides a tropical taste vacation. Because everyone loves a good drinking story, this guide comes replete with salty tales, from a history of the sugar trade to the sparkly heyday of the Cuba Libre. More than a cocktail book, Rum Drinks is your ultimate rum resource, including an island-by-island listing of Caribbean rums and a guide to great rum bars all over the world.

Spicy libations are hot! From New York City to Los Angeles, top bars are serving up cocktails spiced with chiles, wasabi, ginger, and other fiery flavors. Spice & Ice brings this trend to the home bar with recipes for 70 tongue-tingling drinks, including Wasabi-tinis and Jumpin’ Juleps. Don’t worry—these beverages may be peppery and warming, but they’re not too hot to handle. Loaded with information—including suggestions for food pairings, facts about different types of chile peppers, and tips on building a spicy liquor cabinet— Spice & Ice is a must-have for cocktail enthusiasts and chileheads everywhere!

Jessica B. Harris is a food and travel writer, culinary historian, and author of 9 cookbooks. She lives in Brooklyn, Martha’s Vineyard, and New Orleans.

Kara Newman is a food, wine, and spirits writer based in New York City. Her work has appeared in numerous publications, including the New York Times, Gourmet, Saveur, and Wine Enthusiast.

Tara Donne is a food and travel photographer living in New York.

Antonis Achilleos is a New York-based photographer.

$19.95 hc • 978-0-8118-6699-6 7 x 8 in, 168 pp, Rights: W

$16.95 hc • 978-0-8118-6667-5 6 x 8 in, 160 pp, Rights: W

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B E V E R A G E S & C O C K TA I L S

$19.95 pb • 978-0-8118-7541-7 6 x 8 in, 352 pp, Rights: W PUB MONTH: MARCH

Beer A Genuine Collection of Cans By Dan Becker and Lance Wilson

Ever crack open a can of Chief Oshkosh of Wisconsin, or sample Pabst’s Big Cat Malt Liquor? Remember the original St. Pauli Girl, Tennant’s bevy of lager lovelies, or Olde Frothingslosh (“the pale stale ale with the foam on the bottom”)? Presented alphabetically by brand, the nearly 500 cans collected here come from thirty-two countries and range from the iconic to the obscure to the downright bizarre. From long-forgotten brews to classic brands that have changed their look but never gone out of style, Beer offers a peek into the last century of beer culture, exploring what we drank, how we drank it, and why we picked it off the shelf. Dan Becker is a midwest-born designer who studied graphic design at the University of Cincinnati. He lives and works in San Francisco. Lance Wilson is a designer residing in the San Francisco Bay Area.

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B E V E R A G E S & C O C K TA I L S

HIGHBALLS HIGH HEELS A Girl’s Guide to the Art of Cocktails

HIP SIPS Modern Cocktails to Raise Your Spirits

MARGARITAS, MOJITOS & MORE By Jessica Strand Photographs by Frankie Frankeny

JAPANESE COCKTAILS Mixed Drinks with Saké, Shochu, Whisky, and More

By Lucy Brennan with Carolyn Burleigh Photographs by Sheri Giblin

$16.95 hc • 978-0-8118-6209-7

By Yuri Kato

$14.95 hc • 978-0-8118-3017-1

6½ x 9½ in, 120 pp, Rights: W

$14.95 hc • 978-0-8118-7511-0

7 x 7 in, 96 pp, Rights: W

$16.95 hc • 978-0-8118-4958-6

OVER 85,000 COPIES SOLD

6 x 8 in, 132 pp, Rights: W

By Karen Brooks, Gideon Bosker, and Reed Darmon

7 x 7 in, 96 pp, Rights: W

Also Available: MINI BAR: RUM A Little Book of Big Drinks By Mittie Hellmich $7.95 hc • 978-0-8118-5438-2 4 x 5¾ in, 80 pp, Rights: W

MINI BAR: VODKA A Little Book of Big Drinks By Mittie Hellmich $7.95 hc • 978-0-8118-5321-7 4 x 5∂ in, 80 pp, Rights: W

THE MARTINI An Illustrated History of an American Classic By Barnaby Conrad III Photographs by Leigh Beisch $24.95 hc • 978-0-8118-0717-3

SANGRIA Fun and Festive Recipes

MINI BAR: TEQUILA A Little Book of Big Drinks

By Mittie Hellmich Photographs by Victoria Pearson

By Mittie Hellmich

$14.95 hc • 978-0-8118-4290-7

4 x 5¾ in, 80 pp, Rights: W

$7.95 hc • 978-0-8118-5436-8

6 x 8 in, 80 pp, Rights: W

8∂ x 9£ in, 132 pp, Rights: W

OVER 130,000 COPIES SOLD

TROPICAL COCKTAILS DECK 50 Sun-Kissed Drink Recipes By Mittie Hellmich $13.95 deck • 978-0-8118-6388-9 3ß x 4∂ x 1ø in, 50 cards, Rights: W

SIPS & APPS Classic and Contemporary Recipes for Cocktails and Appetizers

ULTIMATE BAR BOOK The Comprehensive Guide to Over 1,000 Cocktails

By Kathy Casey Photographs by Angie Norwood Browne

By Mittie Hellmich

$19.95 hc • 978-0-8118-6406-0

5 x 6∞ in, 476 pp, Rights: W

6 x 8 in, 204 pp, Rights: W

OVER 150,000 COPIES SOLD

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$19.95 hc • 978-0-8118-4351-5

B E V E R A G E S & C O C K TA I L S

$19.95 pb • 978-0-8118-7024-5 5∑ x 9 in, 132 pp, Rights: W

The long awaited follow-up cookbook from these best-selling authors!

Super-Charged Smoothies More Than 60 Recipes for Energizing Smoothies By Mary Corpening Barber and Sara Corpening Whiteford • Photographs by Jenifer Altman

Best-selling authors Mary Corpening Barber and Sara Corpening Whiteford are back with Super-Charged Smoothies, the high-octane follow-up to Smoothies and Super Smoothies. Just as lively and colorful as their previous Smoothies titles, this latest installment stands out with all new recipes for delicious elixirs rich with the nutrient-packed, disease-fighting, life-changing superfoods that promote energy and vitality. Learn to mix, blend, and sip your way to a healthier life with fruits, vegetables, and base ingredients (such as Greek yogurt and kombucha) containing the phytochemicals, omegas, and probiotic and antioxidant qualities that make one look and feel better every day. Super-Charged Smoothies = fast + yummy + good for you. Twin sisters Mary Corpening Barber and Sara Corpening Whiteford live in the San Francisco Bay Area with their families. Jenifer Altman is a Kansas City–based photographer.

SMOOTHIES By Mary Corpening Barber, Sara Corpening Whiteford, and Lori Lyn Narlock

ALSO AVAILABLE

SUPER SMOOTHIES 50 Recipes for Health and Energy

$15.95 pb • 978-0-8118-1648-9

By Mary Corpening Barber and Sara Corpening Whiteford Photographs by E.J. Armstrong

5∑ x 9 in, 108 pp, Rights: W

$16.95 pb • 978-0-8118-2540-5

OVER 370,000 COPIES SOLD

5∑ x 9 in, 108 pp, Rights: WE

OVER 285,000 COPIES SOLD

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B E V E R A G E S & C O C K TA I L S

ABSINTHE History in a Bottle

THE ART OF THE BAR Cocktails Inspired by the Classics

By Barnaby Conrad III

By Jeff Hollinger and Rob Schwartz Foreword by Georgeanne Brennan Photographs by Frankie Frankeny

$22.95 pb • 978-0-8118-1650-2 7∂ x 11∑ in, 172 pp, Rights: W

$24.95 hc • 978-0-8118-5498-6 9 x 11 in, 144 pp, Rights: W

THE BARTENDER’S DECK By Philip Collins Photographs by Sam Sargent $13.95 deck • 978-0-8118-1598-7 3ß x 4∂ x 1ø in, 50 cards, Rights: W

OVER 130,000 COPIES SOLD

COCKTAIL FOOD 50 Finger Foods with Attitude

COFFEE Scrumptious Drinks and Treats

THE TEA DECK 50 Ways to Prepare, Serve, and Enjoy

By Mary Corpening Barber and Sara Corpening Whiteford with Lori Lyn Narlock Photographs by Carin Krasner

By Betty Rosbottom Photographs by Lara Hata

By Sara Perry

$14.95 hc • 978-0-8118-6056-7

4¢ x 5∞ x 1£ in, 50 cards, Rights: W

$16.95 hc • 978-0-8118-2418-7

$14.95 deck • 978-0-8118-6488-6

7 x 8 in, 96 pp, Rights: W

OVER 120,000 COPIES SOLD

From the maker of SPLENDA® Sweeteners Photographs by Stephen Hamilton

TEQUILA Myth, Magic & Spirited Recipes By Karl Petzke $18.95 hc • 978-0-8118-6504-3 7 x 8 in, 128 pp, Rights: W

TINY BUBBLES Fizzy Cocktails for Every Occasion, Using Champagne, Prosecco, and Other Sparkling Wines By Kate Simon Photographs by Sheri Giblin

$14.95 pb • 978-0-8118-6204-2

$14.95 hc • 978-0-8118-6226-4

8∂ x 8 in, 120 pp, Rights: W

6 x 8 in, 80 pp, Rights: W

By Eve O’Neill and Doug “Bix” Biederbeck Photographs by Sheri Giblin $16.95 hc • 978-0-8118-6707-8 4½ x 6½ in, 160 pp, Rights: W

SOUTHERN COCKTAILS Dixie Drinks, Party Potions & Classic Libations By Denise Gee Photographs by Robert M. Peacock $14.95 hc • 978-0-8118-5243-2 6 x 8 in, 120 pp, Rights: W

6 x 8 in, 132 pp, Rights: W

THE SPLENDA ® WORLD OF SWEET DRINKS Recipes for Homemade Shakes, Punches, Hot Drinks, and More

BIXOLOGY Cocktails, Culture, and a Guide to the Classics

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GENER AL C O OKING

$35.00 hc • 978-0-8118-7222-5 6∆ x 9∑ in, 608 pp, Rights: W

“The Commonsense Kitchen is filled with good, practical recipes, and a strong spirit of the author’s mission—teaching and feeding hungry students on a working ranch, then passing all that on to the reader. It makes me want to work up a good appetite then head for the kitchen!” – Deborah Madison, author of Vegetarian Cooking for Everyone and What We Eat When We Eat Alone

The Commonsense Kitchen 500 Recipes Plus Lessons for a Hand-Crafted Life • By Tom Hudgens

Every once in a while a cookbook comes along that is at once so useful and so spirited you can imagine it becoming a kitchen staple. The Commonsense Kitchen is such a book. And it’s from an unusual source: one of the toughest colleges to get into in the United States, Deep Springs is an organic farm, school, and working cattle ranch in the high desert of the Sierra Nevada. This general cookbook has more than 500 recipes for delicious, honest staples and sassy regional specialties such as Red Chile Enchiladas and Mama Nell’s Kentucky Bourbon Balls. What’s more, this book features amazing food as well as lessons in life skills, from the proper way to wash dishes to how to make homemade soap. The Commonsense Kitchen is equally at home on the shelf of an urban foodie or a rural home cook. Tom Hudgens attended and cooked at Deep Springs Ranch, Chez Panisse, and Liberty Café in San Francisco. He teaches at College of Marin and lives in the San Francisco Bay area.

$19.95 hc • 978-0-8118-7637-7 8¾ x 8 in, 160 pp, Rights: W

Includes recipes for: Breakfast Bread, Butter, Crackers, and Cheese Great Lunches Hot Vegetables and Vegetable Soups Salads and Dressings Beef, Pork, and Lamb Chicken and Turkey Fish and Shellfish Pasta, Dumplings, Rice, and Stuffing Sauces and Relishes Pies and Fruit Desserts Cakes Gooey Desserts Cookies and Candy

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THE BEACH HOUSE COOKBOOK By Barbara Scott-Goodman Photographs by Rita Maas

BLUE RIBBON USA Prizewinning Recipes from State and County Fairs

$24.95 hc • 978-0-8118-4308-9

By Georgia Orcutt and John Margolies

8∂ x 8 in, 156 pp, Rights: W

$16.95 hc • 978-0-8118-5484-9 7 x 7 in, 128 pp, Rights: W

BRIDE & GROOM FIRST AND FOREVER COOKBOOK

CAFE PASQUAL’S COOKBOOK Spirited Recipes from Santa Fe

By Mary Corpening Barber and Sara Corpening Whiteford with Rebecca Chastenet de Géry Photographs by Susie Cushner

By Katharine Kagel Photographs by Barbara Simpson

$35.00 hc • 978-0-8118-3493-3 8∑ x 10 in, 272 pp, Rights: W

OVER 125,000 COPIES SOLD

$22.95 pb • 978-0-8118-0293-2 10 x 9∞ in, 160 pp, Rights: W

OVER 90,000 COPIES SOLD

Harrah’s Entertainment Presents THE SEVEN STARS COOKBOOK

COOKING FOR TWO Perfect Meals for Pairs

DINNER PARTIES Simple Recipes for Easy Entertaining

GENTLEMEN, START YOUR OVENS Killer Recipes for Guys

Recipes from World-Class Casino Restaurants

By Jessica Strand Photographs by Caren Alpert

By Jessica Strand Photographs by Victoria Pearson

By Tucker Shaw Photographs by Leigh Beisch

$19.95 hc • 978-0-8118-6348-3

$16.95 hc • 978-0-8118-4298-3

$16.95 pb • 978-0-8118-5206-7

7 x 8 in, 120 pp, Rights: W

7 x 8 in, 132 pp, Rights: W

6 x 8 in, 192 pp, Rights: W

MEAT CLUB COOKBOOK For Gals Who Love Their Meat!

SERIOUSLY SIMPLE Easy Recipes for Creative Cooks

THE SKI COUNTRY COOKBOOK

SOLO SUPPERS Simple Delicious Meals to Cook for Yourself

By Vanessa Dina, Kristina Fuller, and Gemma DePalma Illustrations by Caroline Hwang

By Diane Rossen Worthington Photographs by Noel Barnhurst

$18.95 hc • 978-0-8118-4525-0

8£ x 9 in, 192 pp, Rights: W

6 x 8 in, 136 pp, Rights: W

OVER 70,000 COPIES SOLD

Edited and Introduced by John Schlimm Photographs by Frankie Frankeny $45.00 hc • 978-0-8118-7475-5 9 x 12 in, 320 pp, Rights: W

$24.95 pb • 978-0-8118-3194-9

Also Available: SERIOUSLY SIMPLE DECK 50 Recipes for Simply Delicious Meals By Diane Rossen Worthington $14.95 deck • 978-0-8118-6410-7 4¢ x 5∞ x 1£ in, 50 cards, Rights: W

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By Barbara Scott-Goodman Photographs by Rita Maas $24.95 hc • 978-0-8118-5977-6

By Joyce Goldstein Photographs by Judi Swinks

8∂ x 8 in, 156 pp, Rights: W

$19.95 pb • 978-0-8118-3620-3 8 x 8∂ in, 156 pp, Rights: W

GENER AL C O OKING

$35.00 hc • 978-0-8118-7801-2 9½ x 8½ in, 256 pp, Rights: W PUB MONTH: MAY

Saveur The New Comfort Food Home Cooking from Around the World • Edited by James Oseland

From the pages of Saveur magazine, one of the country’s premier food publications, comes a celebration of the enormous range of regional and international dishes that have shaped the classic comfort food of today. Brimming with more than 200 stunning photographs and memorable sidebars that present the people, ingredients, and techniques behind the recipes, Saveur The New Comfort Food is an unforgettable journey behind the scenes of our favorite heartwarming dishes. James Oseland is editor-in-chief of Saveur magazine and a judge on Bravo’s Top Chef.

ALSO AVAILABLE SAVEUR COOKS AUTHENTIC AMERICAN Celebrating the Recipes and Diverse Traditions of Our Rich Heritage By the Editors of Saveur magazine $24.95 pb • 978-0-8118-5524-2 9∞ x 10 in, 320 pp, Rights: W

OVER 90,000 COPIES SOLD SAVEUR COOKS AUTHENTIC ITALIAN Savoring the Recipes and Traditions of the World’s Favorite Cuisine By the Editors of Saveur magazine $24.95 pb • 978-0-8118-6574-6 9∞ x 10 in, 320 pp, Rights: W

OVER 80,000 COPIES SOLD

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GENER AL C O OKING

Top Chef: The Quickfire Cookbook By the Creators of Top Chef • Foreword by Padma Lakshmi Photographs by Antonis Achilleos

Re-create the Quickfire Challenge—the most exciting part of Bravo’s Top Chef—anytime, anywhere! Drawing from all 5 seasons of the show, Top Chef: The Quickfire Cookbook features 75 of the best recipes—from Spike’s Pizza Alla Grecque to Stephanie’s Chocolate Cake—culled from the Top Chef Quickfire Challenges. Everything the home chef needs to assemble an impressive meal and channel the energy of the Quickfire kitchen is collected here, including advice on hosting a Quickfire Cocktail Party and staging Quickfire Challenges at home. $29.95 hc • 978-0-8118-7082-5 8½ x 10 in, 224 pp, Rights: W OVER 100,000 COPIES SOLD

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Top Chef Quickfire Challenge Game By the Creators of Top Chef

The highest-rated food show on cable television serves up the inspiration for this hot new game! Relive favorite Top Chef moments by answering trivia questions about the contestants, the judges, and the food. Answer correctly and become Top Chef. Answer incorrectly and it’s time to “pack your knives and go!” $19.95 • 978-0-8118-6994-2 6∂ x 4∂ x 2∂ in box, 150 trivia cards, 6 game boards, 90 game pieces, Rights: W

GENER AL C O OKING

$29.95 hc • 978-0-8118-7486-1 8∑ x 10 in, 224 pp, Rights: W

The Emmy Award–winning #1 food show on cable TV!

Includes recipes from Seasons 1–6, and Top Chef: Masters Season 1.

How to Cook Like a Top Chef By the Creators of Top Chef Foreword by Rick Bayless • Text by Emily Miller • Photographs by Antonis Achilleos

The number one food show on cable presents the ultimate guide to becoming a Top Chef. This cookbook and culinary primer in one features recipes from all six seasons of the show and season one of Top Chef: Masters, along with insider techniques from everyone’s favorite contestants and judges. Covering everything from knife skills to sauces and sous-vide, How to Cook Like a Top Chef teaches aspiring chefs what it takes to be a star in the kitchen. Packed with exclusive content—including a foreword by Top Chef: Masters winner Rick Bayless, original recipes from contestants, behind-the-scenes interviews, juicy trivia, and tons of tips and tricks—this volume is as indispensable on the cook’s countertop as it is essential reading for Top Chef fans. Rick Bayless is world-renowned for his Mexican cuisine. Emily Miller contributed to Top Chef: The Quickfire Cookbook. Antonis Achilleos is a New York–based photographer.

Also Available TOP CHEF: THE COOKBOOK Revised Edition More than 100 recipes and tips, plus original interviews and behind-the-scenes stories from Bravo’s hit show By the Creators of Top Chef Foreword by Tom Colicchio $29.95 hc • 978-0-8118-7347-5 8½ x 10 in, 256 pp, Rights: W OVER 175,000 COPIES SOLD

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AT HOME WITH MICHAEL CHIARELLO Easy Entertaining • Recipes • Ideas • Inspiration

MICHAEL CHIARELLO’S CASUAL COOKING Wine Country Recipes for Family and Friends

By Michael Chiarello Photographs by Karl Petzke

By Michael Chiarello with Janet Fletcher Photographs by Deborah Jones

$40.00 hc • 978-0-8118-4048-4

$40.00 hc • 978-0-8118-3383-7

$14.95 deck • 978-0-8118-6000-0

9ß x 11 in, 240 pp, Rights: W

9ß x 11 in, 216 pp, Rights: W

4¢ x 5∞ x 1¼ in, 50 cards, Rights: W

OVER 80,000 COPIES SOLD

OVER 115,000 COPIES SOLD

MICHAEL CHIARELLO’S FLAVORED OILS AND VINEGARS 100 Recipes for Cooking with Infused Oils and Vinegars By Michael Chiarello Photographs by Daniel Proctor $18.95 pb • 978-0-8118-5536-5 8∂ x 8 in, 192 pp, Rights: W

THE TRA VIGNE COOKBOOK Seasons in the California Wine Country

By Michael Chiarello

THE BEST CASSEROLE COOKBOOK EVER With More Than 500 Recipes!

By Michael Chiarello with Penelope Wisner Photographs by Karl Petzke

By Beatrice Ojakangas Photographs by Susie Cushner

$24.95 pb • 978-0-8118-6379-7 9ß x 11 in, 216 pp, Rights: W

$24.95 pb • 978-0-8118-5624-9

$40.00 hc • 978-0-8118-1986-2 9ß x 11 in, 208 pp, Rights: W

OVER 100,000 COPIES SOLD

CAT CORA’S KITCHEN Favorite Meals for Family and Friends

FIREHOUSE FOOD Cooking with San Francisco’s Firefighters

By Cat Cora with Ann Krueger Spivack Photographs by Maren Caruso

By George Dolese and Steve Siegelman Photographs by Paul Moore

$22.95 pb • 978-0-8118-3998-3

$24.95 pb • 978-0-8118-3988-4

8 x 8∂ in, 204 pp, Rights: W

8£ x 9 in, 224 pp, Rights: W

MICHAEL CHIARELLO’S EASY ENTERTAINING DECK 50 Irresistibly Simple Recipes

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7∆ x 9 in, 640 pp, Rights: W

GENER AL C O OKING

$30.00 hc • 978-0-8118-7741-1 7½ x 10 in, 224 pp, Rights: W PUB MONTH: JUNE

“For a man, cooking a big meal is like laying a patio or chainsawing up an oak. You’re proud of it. It takes all Sunday afternoon, and when you’re finished, the presence of the meal is as deeply satisfying as the absence of the tree.” – Esquire

Eat like a Man The Only Cookbook a Man Will Ever Need • Edited by Ryan D’Agostino Foreword by Tom Colicchio • Introduction by David Granger

So long, dude food. Most men who love food have a roasting pan and a decent spice rack, but they’re still looking for that one book that has all the real food they love to eat and wish they could cook. Esquire food editor Ryan D’Agostino is here to change that with his unapologetically male-centric Eat Like a Man—a choice collection of 75 recipes and food writing for men who like to eat, cook, and read about great food. It’s the Esquire man’s repertoire of perfect recipes, essays on how food figures into the moments that define a man’s life, and all the useful kitchen points every man needs to know. Satisfying, sexy, definitive, and doable, these are recipes for slow Sunday mornings with family, end-of-the-week wind-down dinners with a lady, Saturday night show-off entertaining, poker night feeds, and game-day couch camping. Or, for when a man is just hungry. Ryan D’Agostino is articles and food editor at Esquire, where he edits the magazine’s “Eat Like a Man” column. He cooks and eats like a man in his tiny New York City kitchen. Tom Colicchio is the founder and co-owner of the Craft restaurants as well as the head judge on Bravo’s hit series, Top Chef.

$19.95 hc • 978-0-8118-7637-7 8¾ x 8 in, 160 pp, Rights: W

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$24.95 pb • 978-0-8118-6853-2 6∞ x 9 in, 256 pp, Rights: W

ChezPim.com chosen one of the world’s 50 most powerful blogs by the Guardian (UK)

The Foodie Handbook The ( Almost) Definitive Guide to Gastronomy By Pim Techamuanvivit

From Pim Techamuanvivit, knowledgable foodie and “queen of the food bloggers,” comes this engaging guidebook to all things food-related. Pim has toured the globe to bring hungry people up to date with what’s happening in the food world through Chez Pim, a Web site that attracts 10,000 hits a week. In The Foodie Handbook, she collects tips, secrets, anecdotes, and recipes from the world’s top chefs, including Anthony Bourdain and Fergus Henderson. Food lovers everywhere will relish Pim’s sage advice, including tips on outsnobbing the staff of a Michelin three-star restaurant, preparing simple but intensely flavored dishes at home, and eating street food in any city in the world. Pim Techamuanvivit is the author of the popular food blog Chez Pim. Her stories, recipes, and photographs have been published in Food & Wine, the New York Times, Bon Appétit, and Men’s Vogue.

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GENER AL C O OKING

$22.95 pb • 978-0-8118-7810-4 7¼ x 10 in, 192 pp, Rights: W PUB MONTH: JUNE

“We are not professional chefs and don’t pretend to be. We just like to cook and are pretty good at it, if we do say so ourselves. Through many years of experimenting, we’ve learned what works and what doesn’t and between the two of us, have come up with a large and varied repertoire of dishes.” – from Megan Carle and Jill Carle, The First Real Kitchen Cookbook

The First Real Kitchen Cookbook Recipes & Tips for New Cooks By Megan Carle and Jill Carle • Photographs by Sheri Giblin

Every year, tens of thousands of hungry twentysomethings graduate college and rent their first apartment. They love food and want to learn how to cook. The First Real Kitchen Cookbook is the just-graduated’s go-to guide, explaining in a friendly, encouraging voice everything that can be done on a tiny four-burner stove with minimal equipment and utensils. Fellow twentysomethings Megan Carle and Jill Carle teach new cooks how to stock a pantry on the cheap, buy meat, roast a chicken, cook vegetables, and bake cakes from scratch— all the basics and more! Megan Carle recently completed her M.A. in Linguistics and is currently teaching English in a small town in the Austrian Alps. Jill Carle is working as a teaching assistant at Arizona State University while she completes her Ph.D. in political science. Together with their mother Judi, Megan and Jill are co-authors of numerous cookbooks. Sheri Giblin is a San Francisco-based food and lifestyle photographer.

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G R I L L I N G & O U T D O O R E N T E R TA I N I N G

THE TAILGATING COOKBOOK Recipes for the Big Game By Bob Sloan $15.95 pb • 978-0-8118-4605-9 7 x 9£ in, 272 pp, Rights: W

LEGENDS OF TEXAS BARBECUE COOKBOOK Recipes and Recollections from the Pit Bosses

DAD’S AWESOME GRILLING BOOK Techniques, Tips, Stories & More Than 100 Great Recipes

EXTREME BARBECUE Smokin’ Rigs and Real Good Recipes

By Bob Sloan Photographs by Antonis Achilleos

By Dan Huntley and Lisa Lednicer Photographs by Layne Bailey

$22.95 hc • 978-0-8118-6698-9

$18.95 pb • 978-0-8118-5318-7

7 x 9£ in, 256 pp, Rights: W

6 x 7¾ in, 300 pp, Rights: W

GRILL EVERY DAY 125 Fast-Track Recipes for Weeknights at the Grill

THE NFL GAMEDAY COOKBOOK 150 Recipes to Feed the Hungriest Fan from Preseason to Super Bowl

By Robb Walsh

By Diane Morgan Photographs by E.J. Armstrong

$18.95 pb • 978-0-8118-2961-8

$24.95 pb • 978-0-8118-5208-1

7 x 9£ in, 256 pp, Rights: W

8∞ x 9ß in, 224 pp, Rights: W

By Ray “Dr. BBQ” Lampe $24.95 pb • 978-0-8118-6395-7 9 x 11 in, 240 pp, Rights: W

OVER 75,000 COPIES SOLD

RIBS, CHOPS, STEAKS & WINGS Irresistible Recipes for the Grill, Stovetop, and Oven

WEBER’S BIG BOOK OF GRILLING

By Ray “Dr. BBQ” Lampe Photographs by Leigh Beisch

$24.95 pb • 978-0-8118-3197-0

$19.95 pb • 978-0-8118-6826-6 8¾ x 8 in, 132 pp, Rights: W

By Jamie Purviance and Sandra S. McRae Photographs by Tim Turner 9 x 10∆ in, 416 pp, Rights: W

OVER 500,000 COPIES SOLD

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LATIN GRILL Sultry and Simple Food for Red-Hot Dinners and Parties By Rafael Palomino with Arlen Gargagliano Photographs by Dan Goldberg $19.95 pb • 978-0-8118-6660-6 8¾ x 8 in, 160 pp, Rights: W

G R I L L I N G & O U T D O O R E N T E R TA I N I N G

$24.95 pb • 978-0-8118-6505-0 9 x 11 in, 416 pp, Rights: W PUB MONTH: MAY

Follow-up to New York Times best seller Mastering the Grill

Fire It Up More Than 400 Recipes for Grilling Everything By Andrew Schloss and David Joachim • Photographs by Alison Miksch

What can we grill? EVERYTHING! From the best-selling authors of Mastering the Grill, comes the first grill book focused on ingredients. Fire It Up shows today’s cooks how to buy, prepare, and grill more than 290 ingredients from beef and pork to chicken, fish, vegetables, fruit, and more. Handy charts explain different cuts, best grilling methods, and perfect doneness. Insider Know-How and Keep It Simple tips solve dozens of dinnertime dilemmas. Gorgeous color photos and useful illustrations bring it all to life. With more than 400 delicious recipes and 160 winning rubs, brines, marinades, and sauces, Fire It Up makes it easy for everyone to become a backyard grill master—no matter what’s on the menu. Jam packed with recipes, tips, and illustrations, and at only $24.95, Fire It Up is THE grill book for this summer. Andrew Schloss is the author of 10 cookbooks. He lives in eastern Pennsylvania. David Joachim is a Pennsylvania-based journalist who has collaborated on more than 25 cookbooks. Alison Miksch is a food and lifestyle photographer living in eastern Pennsylvania.

ALSO AVAILABLE

MASTERING THE GRILL The Owner’s Manual for Outdoor Cooking By Andrew Schloss and David Joachim Photographs by Alison Miksch $24.95 pb • 978-0-8118-4964-7 9 x 11 in, 416 pp, Rights: W OVER 100,000 COPIES SOLD

MASTERING THE GRILL DECK 50 Red Hot Recipes $14.95 deck • 978-0-8118-6220-2 4¢ x 5∞ x 1¼ in, 50 cards, Rights: W

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H O L I D AY C O O K I N G

THE ALL-AMERICAN CHRISTMAS Family Favorites from Every State By Georgia Orcutt & John Margolies

THE CHRISTMAS TABLE Recipes and Crafts to Create Your Own Holiday Tradition

HOLIDAY BAKING New and Traditional Recipes for Wintertime Holidays

$19.95 pb • 978-0-8118-6144-1 8¼ x 9 in, 240 pp, Rights: W

By Diane Morgan Photographs by E.J. Armstrong

By Sara Perry Photographs by Leigh Beisch

$19.95 pb • 978-0-8118-6093-2 8¼ x 9 in, 240 pp, Rights: W

$18.95 pb • 978-0-8118-4556-4 8∂ x 8 in, 168 pp, Rights: W

OVER 50,000 COPIES SOLD

HOLIDAY COCKTAILS DECK 50 Drinks to Celebrate the Season

KIDS IN THE HOLIDAY KITCHEN Making, Baking, Giving

By Jessica Strand • Photographs by Laurie Frankel

By Jessica Strand and Tammy Massman-Johnson Photographs by James Baigrie

$13.95 deck • 978-0-8118-4744-5 3ß x 4∂ x 1ø in, 50 cards, Rights: W

By Susan Simon Photographs by Jeffrey Allen $29.95 hc • 978-0-8118-6139-7 8£ x 9 in, 168 pp, Rights: W

$16.95 pb • 978-0-8118-6139-7 8∂ x 8 in, 96 pp, Rights: W

THE NEW THANKSGIVING TABLE An American Celebration of Family, Friends, and Food

THE THANKSGIVING TABLE Recipes and Ideas to Create Your Own Holiday Tradition

By Diane Morgan Photographs by Leigh Beisch

By Diane Morgan Photographs by John Rizzo

$24.95 hc • 978-0-8118-6493-0

$19.95 pb • 978-0-8118-5542-6

8£ x 9 in, 224 pp, Rights: W

8£ x 9 in, 192 pp, Rights: W

OVER 60,000 COPIES SOLD

THE NANTUCKET HOLIDAY TABLE

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VERY MERRY COOKIE PARTY How to Plan and Host a Christmas Cookie Exchange By Barbara Grunes and Virginia Van Vynckt Photographs by France Ruffenach $19.95 pb • 978-0-8118-6675-0 8¼ x 8¼ in, 248 pp, Rights: W

I N T E R N AT I O N A L F L AV O R S

COOKING AT THE KASBAH Recipes from My Moroccan Kitchen

FIESTA LATINA Fabulous Food for Sizzling Parties

By Kitty Morse Photographs by Laurie Smith

By Rafael Palomino with Arlen Gargagliano Photographs by Anastassios Mentis

$22.95 pb • 978-0-8118-1503-1

$19.95 hc • 978-0-8118-4410-9

$18.95 hc • 978-0-8118-5251-7

8£ x 9 in, 156 pp, Rights: W

7 x 8 in, 144 pp, Rights: W

THE ¡SALPICÓN! COOKBOOK Contemporary Mexican Cuisine

SALUMI Savory Recipes and Serving Ideas for Salame, Prosciutto, and More

5 SPICES, 50 DISHES Simple Indian Recipes Using Five Common Spices

By Priscila Satkoff with Vincent Satkoff $40.00 hc • 978-0-8118-6046-8 8 x 10∂ in, 192 pp, Rights: W

By John Piccetti and François Vecchio with Joyce Goldstein Foreword by David Rosengarten $24.95 hc • 978-0-8118-6424-4

LA PAELLA Deliciously Authentic Rice Dishes from Spain’s Mediterranean Coast By Jeff Koehler

By Ruta Kahate Photographs by Susie Cushner $19.95 pb • 978-0-8118-5342-2 8 x 8¾ in, 132 pp, Rights: W

8¼ x 9 in, 144 pp, Rights: W

SAVEUR COOKS AUTHENTIC AMERICAN Celebrating the Recipes and Diverse Traditions of Our Rich Heritage

SAVEUR COOKS AUTHENTIC ITALIAN Savoring the Recipes and Traditions of the World’s Favorite Cuisine

TAPAS Sensational Small Plates from Spain

By the Editors of Saveur magazine

By Joyce Goldstein Photographs by Leigh Beisch

$24.95 pb • 978-0-8118-5524-2

$24.95 pb • 978-0-8118-6574-6

$22.95 pb • 978-0-8118-6298-1

9∞ x 10 in, 320 pp, Rights: W

8 x 8∂ in, 144 pp, Rights: W

OVER 90,000 COPIES SOLD

OVER 80,000 COPIES SOLD

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I N T E R N AT I O N A L F L AV O R S

ANTIPASTI Fabulous Appetizers and Small Plates

FOUR SEASONS PASTA A Year of Inspired Recipes in the Italian Tradition

By Joyce Goldstein Photographs by Paolo Nobile

By Janet Fletcher Photographs by Victoria Pearson

$19.95 pb • 978-0-8118-4872-5

$19.95 pb • 978-0-8118-3908-2

8 x 8∂ in, 168 pp, Rights: W

8∂ x 8 in, 132 pp, Rights: W

THE IRISH PUB COOKBOOK

THE NEW IRISH TABLE 75 Contemporary Recipes

By Margaret M. Johnson Photographs by Leigh Beisch and Margaret M. Johnson $24.95 pb • 978-0-8118-4485-7

By Margaret M. Johnson Photographs by Margaret M. Johnson and Christopher Hirsheimer

8£ x 9 in, 224 pp, Rights: W

$24.95 pb • 978-0-8118-3387-5 8£ x 9 in, 224 pp, Rights: W

NIRMALA’S EDIBLE DIARY A Hungry Traveler’s Cookbook with Recipes from 14 Countries

RICE PASTA COUSCOUS The Heart of the Mediterranean Kitchen

By Nirmala Narine Photographs by Diana Delucia

By Jeff Koehler

$27.50 pb • 978-0-8118-6906-5

8£ x 9 in, 224 pp, Rights: W

7∑ x 9 in, 276 pp, Rights: W

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$29.95 hc • 978-0-8118-6297-4

I N T E R N AT I O N A L F L AV O R S

$40.00 hc • 978-0-8118-7539-4 9 x 12 in, 120 pp, Rights: W

“Chiarello returns not only to the kitchen but to his roots.” – Esquire magazine

Michael Chiarello’s Bottega By Michael Chiarello • Photographs by Frankie Frankeny

Michael Chiarello’s fans have watched him on Top Chef Masters, the Food Network, and PBS. He’s an Emmy Award winner and award-winning author, with combined cookbook sales of over 400,000 copies. Chiarello returns to the kitchen with a cookbook inspired by the soulful Southern Italian-style menu at his new Napa Valley restaurant, Bottega. It’s rich with more than 120 photographs that convey the Bottega experience and 100 amazing recipes for Southern Italian specialties, which, with signature Chiarello style, are designed for the home cook to have as much easy joy cooking as eating. Bottega is Michael Chiarello at his best. Michael Chiarello is the chef-owner of Bottega restaurant, and author of six other best-selling cookbooks. He lives in St. Helena, California. Frankie Frankeny is an acclaimed San Francisco–based food and lifestyle photographer.

AT HOME WITH MICHAEL CHIARELLO Easy Entertaining • Recipes • Ideas • Inspiration By Michael Chiarello • Photographs by Karl Petzke $40.00 hc • 978-0-8118-4048-4 9ß x 11 in, 240 pp, Rights: W

OVER 80,000 COPIES SOLD

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I N T E R N AT I O N A L F L AV O R S

$22.95 pb • 978-0-8118-6146-5 8¾ x 8 in, 168 pp, Rights: W

Gourmet magazine Book Club Selection

Quick & Easy Korean Cooking

More Than 75 Everyday Recipes By Cecilia Hae-Jin Lee • Photographs by Julie Toy and Cecilia Hae-Jin Lee

Korean cooking is as simple to make at home as it is satisfying to eat. Using readily available ingredients and techniques that are already familiar to home cooks, Korean specialties can easily become dinner any night of the week. With appetizers and snacks, soups and hot pots, side dishes, entrees, rice, noodles, and a whole chapter devoted to kimchi, Quick & Easy Korean Cooking will bring new flavors and new favorites to the table. Cecilia Hae-Jin Lee is a first-generation Korean-American and James Beard Award–nominee. Julie Toy is a Los Angeles–based photographer.

ALSO AVAILABLE IN THE QUICK & EASY SERIES

QUICK & EASY CHINESE 70 Everyday Recipes

MADHUR JAFFREY’S QUICK & EASY INDIAN COOKING

QUICK & EASY THAI 70 Everyday Recipes

QUICK & EASY VIETNAMESE 75 Everyday Recipes

By Nancie McDermott Photographs by Maren Caruso

By Madhur Jaffrey Photographs by Noel Barnhurst

By Nancie McDermott Photographs by Alison Miksch

By Nancie McDermott Photographs by Caren Alpert

$19.95 pb • 978-0-8118-5930-1

$19.95 pb • 978-0-8118-5901-1

$18.95 pb • 978-0-8118-3731-6

$19.95 pb • 978-0-8118-4434-5

8∂ x 8 in, 180 pp, Rights: W

8∂ x 8 in, 156 pp, Rights: XUKCE

8∂ x 8 in, 168 pp, Rights: W

OVER 75,000 COPIES SOLD

OVER 50,000 COPIES SOLD

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I N T E R N AT I O N A L F L AV O R S

$22.95 pb • 978-0-8118-7232-4 8¾ x 8 in, 168 pp, Rights: W PUB MONTH: MAY

Quick & Easy Mexican Cooking More Than 80 Everyday Recipes By Cecilia Hae-Jin Lee • Photographs by Leigh Beisch and Cecilia Hae-Jin Lee

¡Es verdad! You can cook Mexican food on a weeknight in under one hour. Using readily available ingredients and familiar techniques, this easy-to-use cookbook makes Mexican cuisine doable for cooks at any skill level. Tacos, taquitos, flautas, and even classic Mexican desserts like Churros are just a taste of the more than 80 straightforward recipes. With dishes for every meal of the day—plus refreshing drinks such as agua frescas and potent margarita —Quick & Easy Mexican Cooking adds spice to any kitchen. Cecilia Hae-Jin Lee writes about food for numerous magazines and newspapers. She lives in Los Angeles. Leigh Beisch is an award-winning food and lifestyle photographer. She lives in San Francisco.

$19.95 hc • 978-0-8118-7637-7 8¾ x 8 in, 160 pp, Rights: W

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I N T E R N AT I O N A L F L AV O R S

THE COUNTRY COOKING OF FRANCE

EAT ATE

By Anne Willan • Photographs by France Ruffenach $50.00 hc • 978-0-8118-4646-2

By Guy Mirabella Photographs by Earl Carter

LET’S COOK JAPANESE FOOD! Everyday Recipes for Home Cooking

9ß x 11 in, 392 pp, Rights: W

$35.00 hc • 978-0-8118-7111-2

By Amy Kaneko Photographs by Deborah Ory

WINNER OF 2 JAMES BEARD FOUNDATION AWARDS INCLUDING BEST INTERNATIONAL COOKBOOK & BEST COOKBOOK PHOTOGRAPHY

8½ x 12 in, 184 pp, Rights: NAM

$22.95 pb • 978-0-8118-4832-9

MARTIN YAN’S CHINA

MARTIN YAN QUICK & EASY

By Martin Yan

$24.95 pb • 978-0-8118-6396-4 8½ x 10 in, 240 pp, Rights: W

$24.95 pb • 978-0-8118-4447-5

8¾ x 8 in, 168 pp, Rights: W

8∑ x 10 in, 224 pp, Rights: W

OVER 50,000 COPIES SOLD

MODERN ASIAN FLAVORS A Taste of Shanghai By Richard Wong Photographs by Noel Barnhurst

NOODLES EVERY DAY Delicious Asian Recipes from Ramen to Rice Sticks

$18.95 hc • 978-0-8118-5110-7

By Corinne Trang Photographs by Maura McEvoy

7 x 8 in, 144 pp, Rights: W

$22.95 pb • 978-0-8118-6143-4 8 x 8¾ in, 168 pp, Rights: W

WOK EVERY DAY

DIM SUM A Pocket Guide By Kit Shan Li $8.95 pb • 978-0-8118-4178-8 3∑ x 5 in, 80 pp, Rights: W

By Barbara Grunes and Virginia Van Vynckt Photographs by Sheri Giblin

TURQUOISE A Chef’s Travels in Turkey By Greg and Lucy Malouf Photographs by Lisa Cohen and William Meppem

$24.95 pb • 978-0-8118-3195-6

$50.00 hc • 978-0-8118-6603-3

8£ x 9 in, 224 pp, Rights: W

10¾ x 9∆ in, 356 pp, Rights: W

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I N T E R N AT I O N A L F L AV O R S

$30.00 hc • 978-0-8118-7259-1 7¼ x 10 in, 280 pp, Rights: W PUB MONTH: JUNE

The Glorious Pasta of Italy

Roasted Carrot and Ricotta Gnocchi with Herbed Butter

Candy-wrapped Tortelli with Rainbow Chard and Ricotta

By Domenica Marchetti • Photographs by France Ruffenach

Celebrating pasta in all its glorious forms, author Domenica Marchetti draws from her Italian heritage to share more than 100 classic and modern recipes. Step-by-step instructions for making fresh pasta offer plenty of variations on the classic egg pasta, while a glossary of pasta shapes, a source list for unusual ingredients, and a handy guide for stocking the pantry with pasta essentials encourage the home cook to look beyond simple spaghetti. No matter how you sauce it, The Glorious Pasta of Italy is sure to have pasta lovers everywhere salivating. Domenica Marchetti is a writer and cooking teacher specializing in contemporary Italian home cooking. Tracing her heritage to Abruzzo, she lives with her family in Virginia. France Ruffenach is a San Francisco–based photographer.

THE GLORIOUS SOUPS AND STEWS OF ITALY

ALSO AVAILABLE

By Domenica Marchetti Photographs by William Meppem $19.95 pb • 978-0-8118-4817-6 8£ x 9 in, 168 pp, Rights: W

BIG NIGHT IN More Than 100 Wonderful Recipes for Feeding Family and Friends Italian Style By Domenica Marchetti Photographs by Susie Cushner $24.95 pb • 978-0-8118-5929-5 9½ x 8¾ in, 208 pp, Rights: W

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I N T E R N AT I O N A L F L AV O R S

$50.00 hc • 978-0-8118-5933 -2 9 x 11 in, 384 pp, Rights: W

Winner of the IACP Cookbook Award for Best International Cookbook!

Mastering the Art of Chinese Cooking By Eileen Yin-Fei Lo • Photographs by Susie Cushner

This masterwork of Chinese cuisine showcases acclaimed chef Eileen Yin-Fei Lo’s decades of culinary virtuosity. A series of lessons build skill, knowledge, and confidence as Lo, known as the “Cantonese Julia Child,” guides the home cook step by step through the techniques, ingredients, and equipment that define Chinese cuisine. With more than 100 classic recipes and technique illustrations throughout, Mastering the Art of Chinese Cooking brings this ancient cuisine to life. Stunning color photography reveals the treasures of old and new China, from the zigzagging alleys of Guangzhou to the bustle of Chinatowns across the United States. Serious cooks and lovers of China alike will prize this authoritative, comprehensive book. Eileen Yin-Fei Lo is an educator, chef, and author of 11 cookbooks on Chinese cuisine. She lives in New Jersey. Susie Cushner is a Boston-based photographer whose work has appeared in many books and magazines, including Gourmet and Martha Stewart Living.

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I N T E R N AT I O N A L F L AV O R S

$50.00 hc • 978-0-8118-6670-5 9 x 11 in, 392 pp, Rights: W

Winner of 2 James Beard Foundation Awards including Best International Cookbook and Cookbook of the Year!

The Country Cooking of Ireland By Colman Andrews • Photographs by Christopher Hirsheimer

With The Country Cooking of Ireland, internationally acclaimed food and travel writer Colman Andrews brings tolife the people, countryside, and straightforward, homey fare of Ireland. Fast emerging as one of the world’s hottest food destinations, Ireland is a country of artisanal bakers, farmers, cheesemakers, butteries, sea coasts, and wide green fields, where farm-to-table dining has been practiced for centuries. Meticulously researched and reported, this sumptuous cookbook includes 250 recipes and more than 100 photographs—of the pubs, the people and the emerald Irish countryside—taken by award-winning photographer Christopher Hirsheimer. Rich with stories of the food and people who make Ireland a wonderful place to eat, and laced with charming snippets of song, folklore, and poetry, The Country Cooking of Ireland ushers in a new understanding of Irish food. Colman Andrews is an award-winning food editor and food and travel writer. He lives in Connecticut. Christopher Hirsheimer’s photographs have appeared in numerous food magazines and cookbooks. She lives in Pennsylvania.

Coming Fall 2011 by the same author: The Country Cooking of Italy

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KIDS C O OKING

CAKES FOR KIDS 35 Colorful Cakes with Easy-to-Follow Tips & Techniques

COOKING TO CONCEIVE Fertility Boosting Recipes to Help You Get Pregnant

By Matthew Mead

By Kim Hahn and the Editors of Conceive Magazine Foreword by Susan L. Treiser, M.D., Ph.D. Photographs by Susan Bourgoin

$19.95 pb • 978-0-8118-6190-8 8 x 8¾ in, 132 pp, Rights: W

$24.95 hc • 978-0-8118-6854-9 8∂ x 8 in, 168 pp, Rights: NAM

LOVE IN SPOONFULS Fast and Easy Ways to Make Nutritious Food for Your Baby

STICKY, CHEWY, MESSY, GOOEY TREATS FOR KIDS

By Parenting magazine

By Jill O’Connor Photographs by Leigh Beisch

$19.95 pb • 978-0-8118-7131-0 8∂ x 8 in, 160 pp, Rights: NAM

$19.95 hc • 978-0-8118-6782-5 8∂ x 8 in, 96 pp, Rights: W

TODDLER CAFÉ Fast Recipes and Fun Ways to Feed Even the Pickiest Eater By Jennifer Carden Photographs by Matthew Carden $14.95 pb • 978-0-8118-5927-1 8¾ x 8 in, 144 pp, Rights: W

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TONY AND THE PIZZA CHAMPIONS By Tony Gemignani Illustrated by Matthew Trueman $16.99 hc • 978-0-8118-6162-5 8½ x 10½ in, 44 pp plus 2-page gatefold, Rights: W, Ages 4 to 8

KIDS C O OKING

$17.99 kit • 978-0-8118-7947-7 9 x 5¾ in, 16-page recipe booklet, Rights: W PUB MONTH: JUNE

Princess Cupcakes Create stunning cupcakes fit for a princess, with scrumptious recipes, designer liners, and wraparound crowns! Princesses meet cupcakes and it’s tastily ever after! Princess Cupcakes has everything parents and kids need to create majestic, princess-themed cupcakes, including cupcake liners with sweet princess patterns, and reusable crown cupcake wrappers for a regal display! With a booklet that includes decadent decorating tips and recipes for Pink Velvet Cupcakes, Deep Dark Chocolate Cupcakes, Sugar and Spice Cupcakes, and more, this kit makes a perfect gift for young bakers.

ALSO AVAILABLE

PRINCESS TEA Parties and Treats for Little Girls

FAIRY PARTIES Recipes, Crafts, and Games for Enchanting Celebrations

By Janeen Sarlin with Noelle Shipley Photographs by Sheri Giblin

By Colleen Mullaney Photographs by Jack Deutsch

$19.95 hc • 978-0-8118-6177-9

$19.95 hc • 978-0-8118-6731-3

7 x 8 in, 120 pp, Rights: W

7 x 8 in, 144 pp, Rights: W

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KIDS C O OKING

Party in a Cup!

Make Me a Cake!

Easy Party Treats Kids Can Cook in Silicone Cups By Julia Myall • Photographs by Greg Lowe

A Delicious Game of Creative Cake-Making By Forrest-Pruzan Creative

Party in a Cup! has all the secret ingredients girls need to throw 4 unforgettable parties—a slumber party, tea party, summer party, and spa party. This cookbook comes with easy-to-follow recipes for 25 totally tasty treats, party favors, and decorating ideas, as well as 6 party-ready silicone cups that are easy to clean, and safe for ovens or microwaves. Party-planning has never tasted so good!

Layer away, and may the best cake maker win! Kids can race to build the tallest, most beautiful cakes in this delectably delightful game for preschoolers. Make Me a Cake! comes in a gift-ready, sparkly, cylindrical cake box package and includes more than 50 different beautifully illustrated cake pieces. Young children can play with friends or by themselves, using the game as a puzzle. Delicious fun!

Julia Myall has thrown countless parties for her children. She lives in Lafayette, California.

Based in Seattle, Washington, Forrest-Pruzan Creative is the inventor of many award-winning games, including Cranium Cadoo!

Greg Lowe is a photographer based in Oakland, California. $16.99 kit • 978-0-8118-7188-4 10ø x 6¼ in, 64 pp, Rights: W

$16.99 game • 978-0-8118-6936-2 7ø in diameter x 4 in tall, 50 game pieces, Rights: W

Cook It in a Cup Quick Meals and Treats Kids Can Cook in Silicone Cups By Julia Myall • Photographs by Greg Lowe

ALSO AVAILABLE

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$16.99 pb • 978-0-8118-5956-1 10ø x 6¼ x 2½ in, 64 pp, Rights: W

KIDS C O OKING

$24.95 hc • 978-0-8118-7742-8 7½ x 9 in, 272 pp, Rights: WE

More than 200 recipes that will inspire your family dinner!

Time for Dinner Strategies, Inspiration, and Recipes for Every Night of the Week • By Pilar Guzmán, Alanna Stang, and Jenny Rosenstrach

Whether moms have picky or adventurous eaters and whether they love to cook or just endure it, getting dinner on the table weeknight after weeknight is enough to make a mom throw in the towel. It’s a grind that wore down former Cookie magazine editors, Pilar Guzmán, Alanna Stang, and Jenny Rosenstrach—until they made it their mission to figure out all the ways they could reclaim the family dinner. Time for Dinner is that playbook of tricks, inspiration, plans, and 100 go-to recipes. With 250 photographs, it’s a visual toolkit of a book that gives every mom the ideas and strategies she needs to get a great family meal on the table night after night without losing her mind (or her sense of humor). Pilar Guzmán was the founding editor-in-chief of Cookie, is a frequent interviewee in national print and broadcast media, a former senior editor and writer at Real Simple, and a regular contributor to the New York Times. She cooks for her two young children and lives in Brooklyn. Alanna Stang was the executive editor at Cookie and is currently executive editor at Martha Stewart Omnimedia. Alanna lives in Brooklyn. Jenny Rosenstrach was the features director at Cookie, where she also edited the popular family food blog “One Little Bite” and wrote one of Cookie’s most popular stories, “30 Meals in 30 Days,” where she chronicled her experience making a new meal for her young family every night for a month. She lives in Dobbs Ferry, New York.

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REGIONAL FO OD & WINE

COOKING USA 50 Favorite Recipes from Across America

COOKING UP A STORM Recipes Lost and Found from the Times-Picayune of New Orleans

By Georgia Orcutt and John Margolies

Edited by Marcelle Bienvenu and Judy Walker

$14.95 hc • 978-0-8118-3960-0 7 x 7 in, 128 pp, Rights: W

KATHY CASEY’S NORTHWEST TABLE Oregon • Washington • British Columbia • Southern Alaska

$24.95 pb • 978-0-8118-6577-7

By Kathy Casey Food photographs by E. Jane Armstrong

8 x 9£ in, 400 pp, Rights: W

$35.00 hc • 978-0-8118-5432-0 8∂ x 9∑ in, 232 pp, Rights: W

L.A.’S ORIGINAL FARMERS MARKET COOKBOOK Meet Me at 3rd and Fairfax

THE NANTUCKET HOLIDAY TABLE

By JoAnn Cianciulli Photographs by Karl Petzke

$29.95 hc • 978-0-8118-6139-7 8£ x 9 in, 168 pp, Rights: W

By Susan Simon Photographs by Jeffrey Allen

THE SAN FRANCISCO FERRY PLAZA FARMERS’ MARKET COOKBOOK A Comprehensive Guide to Impeccable Produce Plus 130 Seasonal Recipes By Christopher Hirsheimer and Peggy Knickerbocker

$22.95 pb • 978-0-8118-5568-6 7 x 9¼ in, 272 pp, Rights: W

$22.95 pb • 978-0-8118-4462-8 6 x 7∂ in, 288 pp, Rights: W

THE SAN FRANCISCO CHRONICLE COOKBOOK By Michael Bauer and Fran Irwin $19.95 pb • 978-0-8118-1445-4 8 x 9ø in, 448 pp, Rights: W

OVER 50,000 COPIES SOLD

THE WINE COUNTRY DECK 50 Best Northern California Wineries By Antonia Allegra and Heidi H. Dickerson Photography by Richard Gillette

THE WINE LOVER’S GUIDE TO THE WINE COUNTRY The Best of Napa, Sonoma, and Mendocino

$14.95 deck • 978-0-8118-3852-8

By Lori Lyn Narlock and Nancy Garfinkel Photographs by Michael Carabetta

4¢ x 5∞ x 1£ in, 50 cards, Rights: W

$19.95 pb • 978-0-8118-4242-6 6 x 9 in, 336 pp, Rights: W

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REGIONAL FO OD & WINE

$27.50 pb • 978-0-8118-6588-3 10 x 9∞ in, 208 pp, Rights: W

With a foreword by Michael Chiarello

Seasons in the Wine Country Recipes from the Culinary Institute of America at Greystone By Cate Coniff • Photographs by Annabelle Breakey and Faith Echtermeyer

Seasons in the Wine Country brings the flavors of the Napa Valley and the expertise of instructors at the Culinary Institute of America at Greystone into your home with more than 100 seasonal recipes. Beat the winter blues with Cabernet-Braised Short Ribs with Swiss Chard and Orecchiette and enjoy spring with Lemon-Glazed Pound Cake with Rosewater and Strawberries. With simple step-by-step instructions from the world’s foremost culinary authorities—including suggestions for wine pairings as well as primers on culinary techniques and equipment—this is the ultimate resource for those who want to live the good life and cook like master chefs! Cate Coniff was part of the group that opened CIA Greystone in 1995 and has been marketing manager there for 15 years.

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S E A S O N A L & S U S TA I N A B L E

$30.00 pb • 978-0-8118-7221-8 9 x 11 in, 176 pp, Rights: W

“From Seed to Skillet contains everything the kitchen gardener needs to make the transit from vague dream to bountiful harvest and delicious meal.” – Michael Pollan, author of The Omnivore’s Dilemma

From Seed to Skillet A Guide to Growing, Tending, Harvesting, and Cooking Up Fresh, Healthy Food to Share with People You Love By Jimmy Williams and Susan Heeger • Photographs by Eric Staudenmaier

Jimmy Williams learned all about vegetable gardening at the knee of his grandmother, a South Carolina native from a traditional Gullah community whose members were descendents of Caribbean slaves. He pays homage to his family history in this inspiring step-by-step guide to designing and planting a backyard vegetable garden and growing one’s own food. With this essential garden manual, home gardeners can learn how easy it is to plan a garden, design and construct growing beds, tend the crop without using harmful chemicals, harvest gorgeous vegetables, and cook a delicious feast using Jimmy’s favorite family recipes. Urban farmer and landscape designer Jimmy Williams oversees his growing grounds, plants edible gardens for clients, and dispenses cultivation and cooking tips, plus vegetable, herb, and fruit seedlings, at three Los Angeles farmers’ markets. He grows and sells heirloom tomatoes from seeds that have been passed down from his great-great-grandmother. Susan Heeger is a magazine and newspaper feature writer with a specialty in garden, design, home, lifestyle, and food stories. She lives in Los Angeles. Eric Staudenmaier is a photographer and home gardener based in Los Angeles.

$19.95 hc • 978-0-8118-7637-7 8¾ x 8 in, 160 pp, Rights: W

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S E A S O N A L & S U S TA I N A B L E

$24.95 pb • 978-0-8118-7045-0 7¼ x 9¼ in, 256 pp, Rights: W PUB MONTH: MARCH

“Right now, across the country and beyond, there is a surging passion for raising the birds. Chickens seem to be a perfect convergence of the economic, environmental, gastronomic, and emotional matters of the moment.” – from Susan Orlean, The New Yorker

Chicken and Egg A Memoir of Suburban Homesteading with 125 Recipes By Janice Cole • Photographs by Alex Farnum

Chicken coops have never been so chic! From organic gardens in parking lots to rooftop beekeeping, the appeal of urban homesteading is widespread. Chicken and Egg tells the story of veteran food writer Janice Cole, who, like so many other urbanites, took up the revolutionary hobby of raising chickens at home. From picking out the perfect coop to producing the miracle of the first egg, Cole shares her now expert insights into the trials, triumphs, and bonds that result when human and hen live in close quarters. With 125 recipes for delicious chicken and egg dishes, poultry lovers, backyard farmers, and those contemplating taking the leap alike will adore this captivating illustrated memoir! Janice Cole is a food editor, recipe developer, and author. She lives with her family and her chickens in St. Paul, Minnesota. Alex Farnum is a food and lifestyle photographer based in San Francisco.

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S E A S O N A L & S U S TA I N A B L E

FIELDS OF PLENTY A Farmer’s Journey in Search of Real Food and the People Who Grow It

FRESH FROM THE FARMERS’ MARKET Year-Round Recipes for the Pick of the Crop

$35.00 hc • 978-0-8118-4223-5

By Janet Fletcher Photographs by Victoria Pearson Introduction by Alice Waters

7∑ x 10 in, 256 pp, Rights: W

$19.95 pb • 978-0-8118-6590-6

By Michael Ableman

8£ x 9 in, 208 pp, Rights: W

THE NEW WHOLE GRAINS COOKBOOK Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains By Robin Asbell Photographs by Caren Alpert $19.95 pb • 978-0-8118-5647-8

THE PLEASURES OF SLOW FOOD Celebrating Authentic Traditions, Flavors, and Recipes By Corby Kummer Photographs by Susie Cushner $24.95 pb • 978-0-8118-6382-7 9 x 10∂ in, 176 pp, Rights: W

8∂ x 8 in, 168 pp, Rights: W

SIMPLY ORGANIC A Cookbook for Sustainable, Seasonal, and Local Ingredients

VEGETARIAN SANDWICHES Fresh Fillings for Slices, Pockets, Wraps, and Rolls

By Jesse Ziff Cool Photographs by France Ruffenach

By Paulette Mitchell Photographs by Ondine Vierra

$24.95 pb • 978-0-8118-6044-4

$16.95 pb • 978-0-8118-2501-6

9 x 11 in, 248 pp, Rights: W

8∂ x 8 in, 132 pp, Rights: W

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SKINNY DIPS 60 Recipes for Dips, Spreads, Chips, and Salsas on the Lighter Side of Delicious By Diane Morgan Photographs by Sheri Giblin $18.95 pb • 978-0-8118-7142-6 6 x 8 in, 144 pp, Rights: W

S E A S O N A L & S U S TA I N A B L E

Edible Schoolyard

Farm Together Now

A Universal Idea

Communities Across the U.S. Bringing Food and Ideas to Your Plate

By Alice Waters • Photographs by David Liittschwager

By Amy Franceschini and Daniel Tucker • Photographs by Anne Hamersky Foreword by Mark Bittman

One of America’s most influential chefs, Alice Waters created a revolution in 1971 when she introduced local, organic fare at her Berkeley, California, restaurant, Chez Panisse. Twenty-five years later, she and a small group of teachers and volunteers turned over long-abandoned soil at an urban middle school in Berkeley and planted the Edible Schoolyard. The schoolyard has since grown into a universal idea of Edible Education that integrates academics with growing, cooking, and sharing wholesome, delicious food. With inspiring images of the garden and kitchen—and their young caretakers—Edible Schoolyard is at once a visionary model for sustainable farming and childhood nutrition, and a call to action for schools across the country. Alice Waters is President of the Chez Panisse Foundation and Vice President of Slow Food International. David Liittschwager is a San Francisco–based photographer.

With interest in home gardening at an all-time high and concerns about food production and safety making headlines, Farm Together Now explores the current state of grassroots farming in the U.S. Part oral history and part treatise on food politics, this fascinating project is an introduction to the many individuals who are producing sustainable food, challenging public policy, and developing community organizing efforts. With hundreds of photographs and a foreword from New York Times columnist Mark Bittman, Farm Together Now will educate, inspire, and cultivate a new wave of modern agrarians. Amy Franceschini is an artist and designer living in San Francisco. Daniel Tucker edited the biannual journal and discussion series AREA Chicago. He lives in Chicago. Anne Hamersky is a San Francisco–based photographer. $27.50 hc • 978-0-8118-6711-5 7 x 9 in, 192 pp, Rights: W PUB MONTH: JANUARY

$24.95 hc • 978-0-8118-6280-6 8 x 10½ in, 80 pp, Rights: W

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S E A S O N A L & S U S TA I N A B L E

D.I.Y. Delicious

Anna Getty’s Easy Green Organic

Recipes and Ideas for Simple Food from Scratch

Cook Well– Eat Well– Live Well

By Vanessa Barrington • Photographs by Sara Remington

By Anna Getty • Photographs by Dan Goldberg and Ron Hamad

For crafty green types who want to master the fundamentals of a scratch pantry and have graduated from simple weekend jam and baking activities, this book offers a wide variety of recipes and blueprints for artisanal food projects. Forty projects with accompanying recipes appeal to a range of skill levels and palates. D.I.Y. Delicious goes beyond pickling and preserving into fermenting, culturing cheese, and brewing sodas and tonics. A total of 75 recipes and more than 50 step-by-step, color photographs lead the way to outfitting a scratch pantry that uses fewer ingredients to make delicious staples at a much lower cost.

In this fact-filled guide and cookbook, Anna Getty—heiress, writer, television personality, chef, and mom—explains how to shop for organic, seasonal, and local ingredients, how to keep an eco-friendly kitchen, and how to cook meals that are as scrumptious to eat as they are healthy for the earth. Packed with sound advice, plenty of color photographs, and 100 fabulous recipes, Anna’s kitchen is the destination of choice for the discerning home cook.

Vanessa Barrington is a chef and author with co-writing credits on Heirloom Beans. She lives in Oakland, California.

Director and photographer Ron Hamad has exhibited internationally and resides in Los Angeles.

Sara Remington is a food and lifestyle photographer. She lives in San Francisco, California.

$24.95 pb • 978-0-8118-6668-2 7£ x 9£ in, 256 pp, Rights: W

$24.95 hc • 978-0-8118-7346-8 6∑ x 8∑ in, 240 pp, Rights: W

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Anna Getty is a writer, television personality, and organic living expert. She lives in Los Angeles. Dan Goldberg is a commercial photographer specializing in food and still life. He lives in Chicago.

S E A S O N A L & S U S TA I N A B L E

Fast, Fresh & Green

Plenty

More Than 90 Delicious Recipes for Veggie Lovers

Vibrant Vegetable Recipes from London’s Ottolenghi

By Susie Middleton • Photographs by Ben Fink

By Yotam Ottolenghi • Photographs by Jonathan Lovekin

This new bible for all things vegetable from Fine Cooking’s Vegetable Queen is ideal for the millions of eaters who want to get the recommended five to nine servings of fruits and greens into their daily diet. Susie Middleton shares her love of healthful, delicious veggies with a guide to shopping for and cooking delicious meatless meals, including such delights as Spinach with Shallots and Parmigiano and Roasted Eggplant, Bell Pepper and Fresh Basil Salad. More than 100 recipes for appetizers, snacks, entrees, and side dishes, many of them vegan, make Fast, Fresh & Green an excellent resource for vegetarians and omnivores.

Yotam Ottolenghi is one of the most exciting new talents in the cooking world, with four fabulous London restaurants and a weekly newspaper column that’s read by foodies all over the world. Plenty is a must-have collection of 120 vegetarian recipes featuring exciting flavors and fresh combinations that will delight readers and eaters looking for a sparkling new take on vegetables. Yotam’s food inspiration comes from his Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on freshness and seasonality, and drawn from diverse food cultures. A vibrant photo accompanies every recipe in this visually stunning book. Essential for meat-eaters and vegetarians alike!

Susie Middleton is a chef, recipe developer, food writer, and longtime executive editor of Fine Cooking magazine. She lives in Connecticut. Ben Fink is a New York–based photographer. $24.95 pb • 978-0-8118-6566-1 8 x 10 in, 224 pp, Rights: W

Yotam Ottolenghi is co-owner of four Ottolenghi restaurants and author of the weekly New Vegetarian column in the Guardian newspaper. He lives in London. Jonathan Lovekin is a London-based lifestyle and food photographer. $35.00 hc • 978-1-4521-0124-8 8 x 11 in, 288 pp, Rights: W PUB MONTH: APRIL

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A BEAUTIFUL BOWL OF SOUP The Best Vegetarian Recipes

THE CHEESE COURSE Enjoying the World’s Best Cheeses at Your Table

DELICIOUS DIPS

By Janet Fletcher Photographs by Victoria Pearson

$16.95 hc • 978-0-8118-4220-4

$19.95 pb • 978-0-8118-3528-2 8∂ x 8 in, 168 pp, Rights: W

$19.95 hc • 978-0-8118-2541-2

By Paulette Mitchell Photographs by William Meppem

7 x 8 in, 120 pp, Rights: W

By Diane Morgan Photographs by Joyce Oudkerk Pool 6 x 8 in, 124 pp, Rights: W

OVER 60,000 COPIES SOLD

By Jamée Ruth Photographs by David Roth $16.95 pb • 978-0-8118-5352-1 8∂ x 8 in, 108 pp, Rights: W

GUAC OFF! Rules & Recipes for Becoming Guacamole Champion of the World By Nathan Myers Photographs by Jeremy Webster $14.95 hc • 978-0-8118-6506-7 5 x 7 in, 112 pp, Rights: W

HEIRLOOM BEANS Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo By Steve Sando and Vanessa Barrington Photographs by Sara Remington $22.95 pb • 978-0-8118-6069-7 8∂ x 8 in, 180 pp, Rights: W

STONEWALL KITCHEN APPETIZERS Finger Foods and Small Plates

By Sara Perry Photographs by Sheri Giblin $18.95 pb • 978-0-8118-3239-7 8∂ x 8 in, 132 pp, Rights: W

OVER 70,000 COPIES SOLD

GRILL PAN COOKBOOK Great Recipes for Stovetop Grilling

EVERYTHING TASTES BETTER WITH BACON 70 Fabulous Recipes for Every Meal of the Day

OLIVES, ANCHOVIES, AND CAPERS The Secret Ingredients of the Mediterranean Table By Georgeanne Brennan Photographs by Leigh Beisch $19.95 hc • 978-0-8118-2494-1 6 x 8 in, 132 pp, Rights: W

STONEWALL KITCHEN BREAKFAST A Collection of Good Morning Recipes

STONEWALL KITCHEN WINTER CELEBRATIONS Special Recipes for Family and Friends

STONEWALL KITCHEN GRILLING Fired-Up Recipes for Cooking Outdoors All Year Long

$19.95 hc • 978-0-8118-6869-3

By Jonathan King, Jim Stott, and Kathy Gunst Photographs by Jim Stott

7 x 8 in, 160 pp, Rights: W

$19.95 hc • 978-0-8118-6867-9

$19.95 hc • 978-0-8118-6868-6

$19.95 hc • 978-0-8118-6870-9

7 x 8 in, 144 pp, Rights: W

By Jonathan King, Jim Stott, and Kathy Gunst Photographs by Jim Stott

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The Best Casserole Cookbook Ever With More Than 500 Recipes! By Beatrice Ojakangas • Photographs by Susie Cushner

A good cook once said that a casserole is a blend of inspiration and what’s on hand. Beatrice Ojakangas must have had inspiration by the gallon to come up with these 500 casseroles. From a breakfast of Eggs Florentine to a dinner of Pork Chops with Apple Stuffing, soon even the most casserole-wary cook will be dishing about these delights. Yummy treats like Parmesan and Sun-Dried Tomato Quiche and Strawberry Rhubarb Crisp are just right for parties. Even appetizers are reinvented in casserole form! The Best Casserole Cookbook Ever will inspire comforting dishes and innovative feasts for any meal of the day—no matter what’s in the fridge. Beatrice Ojakangas has written over 20 cookbooks. She teaches cooking classes in her home near Duluth, Minnesota. Susie Cushner is a Boston-based photographer. $24.95 pb • 978-0-8118-5624-9 8 x 9 in, 640 pp, Rights: W

Slow Cooker: The Best Cookbook Ever With More Than 400 Easy-to-Make Recipess By Diane Phillips • Photographs by James Baigrie

Minimal effort, maximum flavor. With 400 recipes, Slow Cooker: The Best Cookbook Ever saves time and money week after week with easy meals that keep one eating well at home every day. From Old-Fashioned Chicken Pot Pie to Mexican Hot Chocolate Lava Cake, this cookbook contains recipes for everything from soups and roasts to cobblers and puddings, inspiring night after night of great meals. Prep a few ingredients, toss them in the pot, and let the cooker work its magic while you’re gone for the day. Return to a slow-cooked, deeply flavored, great-smelling dinner for you and your family—every night! Diane Phillips is a cooking teacher and author of more than 14 cookbooks. Her home is in San Diego, California. James Baigrie is a New York–based photographer. $24.95 pb • 978-0-8118-6657-6 7½ x 9 in, 544 pp, Rights: W

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THE BIG BOOK OF APPETIZERS More Than 250 Recipes for Any Occasion

THE BIG BOOK OF BREAKFAST Serious Comfort Food for Any Time of the Day

THE BIG BOOK OF CASSEROLES 250 Recipes for Serious Comfort Food

By Meredith Deeds and Carla Snyder

By Maryana Vollstedt

$19.95 pb • 978-0-8118-4943-2

$19.95 pb • 978-0-8118-3338-7

$19.95 pb • 978-0-8118-2260-2

8£ x 8£ in, 352 pp, Rights: W

8£ x 8£ in, 320 pp, Rights: W

OVER 175,000 COPIES SOLD

THE BIG BOOK OF EASY SUPPERS 270 Delicious Recipes for Casual Everyday Cooking

THE BIG BOOK OF FISH & SHELLFISH More Than 250 Terrific Recipes By Fred Thompson

THE BIG BOOK OF POTLUCK Good Food—and Lots of It— for Parties, Gatherings, and All Occasions

By Maryana Vollstedt

$19.95 pb • 978-0-8118-4925-8

By Maryana Vollstedt

$19.95 pb • 978-0-8118-4350-8

8£ x 8£ in, 352 pp, Rights: W

$19.95 pb • 978-0-8118-3818-4 8£ x 8£ in, 344 pp, Rights: W

8£ x 8£ in, 344 pp, Rights: W

THE BIG BOOK OF SOUPS AND STEWS 262 Recipes for Serious Comfort Food

A HARVEST OF PUMPKINS AND SQUASH Seasonal Recipes

PRESSURE COOKING FOR EVERYONE

By Maryana Vollstedt

By Lou Seibert Pappas Photographs by Maren Caruso

$19.95 pb • 978-0-8118-2525-2

$19.95 pb • 978-0-8118-3056-0

$15.95 hc • 978-0-8118-6126-7

8£ x 8£ in, 336 pp, Rights: W

7 x 8 in, 96 pp, Rights: W

OVER 100,000 COPIES SOLD

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By Rick Rodgers and Arlene Ward Photographs by Kathryn Russell 8 x 8∂ in, 168 pp, Rights: W

OVER 60,000 COPIES SOLD

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BRAISES AND STEWS Everyday Slow-Cooked Recipes By Tori Ritchie Photographs by Ben Fink $22.95 hc • 978-0-8118-6055-0

FONDUE

FROM OUR HOUSE TO YOURS Comfort Food to Give and Share

By Lou Seibert Pappas Photographs by Alison Miksch $14.95 hc • 978-0-8118-6080-2

Foreword by Joyce Goldstein Photographs by E.J. Armstrong

7 x 8 in, 96 pp, Rights: W

$19.95 pb • 978-0-8118-3691-3

8∂ x 8 in, 144 pp, Rights: W

OVER 70,000 COPIES SOLD

NEW VEGETARIAN More Than 75 Fresh, Contemporary Recipes for Pasta, Tagines, Curries, Soups, and Stews, and Desserts

MACARONI & CHEESE

$16.95 pb • 978-0-8118-4962-3

By Maryana Vollstedt Photographs by Jennifer Levy

By Robin Asbell Photographs by Yvonne Duivenvoorden

8∂ x 8 in, 132 pp, Rights: W

$14.95 pb • 978-0-8118-4717-9

MEATLOAF 60 Irresistible Favorites

By Marlena Spieler Photographs by Noel Barnhurst

7 x 8 in, 108 pp, Rights: W

$19.95 pb • 978-0-8118-6579-1 8∂ x 8 in, 144 pp, Rights: W

POTPIES Yumminess in a Dish

SOUP’S ON 75 Soul-Satisfying Recipes from Your Favorite Chefs

SUNDAY SOUP A Year’s Worth of Mouthwatering, Easy-to-Make Recipes

By Elinor Klivans Photographs by Scott Peterson

By Leslie Jonath Photographs by Frankie Frankeny

$18.95 pb • 978-0-8118-5161-9

$19.95 pb • 978-0-8118-5262-3

By Betty Rosbottom Photographs by Charles Schiller

8∂ x 8 in, 132 pp, Rights: W

8∂ x 8 in, 156 pp, Rights: W

$19.95 pb • 978-0-8118-6032-1 8¾ x 8 in, 168 pp, Rights: W

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THE HEIRLOOM TOMATO COOKBOOK

OLIVE OIL From Tree to Table

By Mimi Luebbermann Photographs by Robert Holmes and Dan Mills

By Peggy Knickerbocker Photographs by Laurie Smith

$16.95 pb • 978-0-8118-5355-2 8∂ x 8 in, 132 pp, Rights: W

PUFF 50 Flaky, Crunchy, Delicious Appetizers, Entrees, and Desserts Made with Puff Pastry By Martha Holmberg Photographs by Ngoc Minh Ngo

PESTOS, TAPENADES & SPREADS 40 Simple Recipes for Delicious Toppings, Sauces & Dips

PIZZA More Than 60 Recipes for Delicious Homemade Pizza

$19.95 pb • 978-0-8118-6176-2

By Stacey Printz Photographs by Mark Lund

By Diane Morgan and Tony Gemignani Photographs by Scott Peterson

10 x 9∞ in, 168 pp, Rights: W

$16.95 hc • 978-0-8118-6589-0

$18.95 pb • 978-0-8118-4554-0

OVER 40,000 COPIES SOLD

6 x 8 in, 96 pp, Rights: W

8¾ x 8 in, 168 pp, Rights: W

SALAD DRESSINGS

SALMON A Cookbook

QUICK PICKLES By Chris Schlesinger, John Willoughby, and Dan George $18.95 pb • 978-0-8118-3015-7 8¾ x 8 in, 156 pp, Rights: W

By Jessica Strand Photographs by Maren Caruso $14.95 pb • 978-0-8118-6360-5 6 x 8 in, 80 pp, Rights: W

By Diane Morgan Foreword by John Ash Photographs by E.J. Armstrong and Diane Morgan

$19.95 pb • 978-0-8118-5952-3

$24.95 pb • 978-0-8118-4212-9

8¾ x 8 in, 144 pp, Rights: W

8£ x 9 in, 192 pp, Rights: W

SAVORY BAKING Warm and Inspiring Recipes for Crisp, Crumbly, Flaky Pastries By Mary Cech Photographs by Noel Barnhurst $24.95 pb • 978-0-8118-5906-6

THE TAGINE DECK 25 Recipes for Slow-Cooked Meals

GRILL PAN COOKBOOK Great Recipes for Stovetop Grilling

By Joyce Goldstein Photographs by Leigh Beisch

By Jamée Ruth Photographs by David Roth

$14.95 deck • 978-0-8118-6520-3

$16.95 pb • 978-0-8118-5352-1

4¢ x 5∞ x 1½ in, 25 cards, Rights: W

8¾ x 8 in, 108 pp, Rights: W

8 x 8∂ in, 168 pp, Rights: W

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Lobel’s Meat Bible

Art of the Slow Cooker

All You Need to Know about Meat and Poultry from America’s Master Butchers

80 Exciting New Recipes By Andrew Schloss • Photographs by Yvonne Duivenvoorden

By Stanley, Evan, Mark, and David Lobel with Mary Goodbody and David Whiteman • Photographs by Lucy Schaeffer

When it comes to meat, no one knows more than the Lobels. Covering every imaginable meat—beef, veal, pork, lamb, poultry, rabbit, and more—these master butchers share their extensive knowledge of the differing tastes, textures, flavors, fat contents, and uses for each cut of meat. More than 150 recipes include Braised Pork Tacos with Ancho Chile Sauce and Lamb Loin Chops with Eggplant Caponata, and technique illustrations show home cooks exactly how it’s done. The Lobels work side-by-side at their butcher shop on Manhattan’s Upper East Side.

For Art of the Slow Cooker, best-selling author Andrew Schloss has developed 80 recipes for soups, stews, succulent braises, vegetarian dishes—even desserts—that bring slow-cooked meals to new heights. Each chapter offers recipes for both simple everyday meals and spectacular dishes perfect for entertaining. With cooking charts to help with timing, advice on finding the right slow cooker for every kitchen, and glorious color photographs throughout, Art of the Slow Cooker will delight readers looking for easy and amazing meals. Andrew Schloss is a food writer based in Pennsylvania. Yvonne Duivenvoorden is a Toronto-based photographer.

Mary Goodbody is a food writer who lives in Connecticut. David Whiteman is a chef in New York City. $40.00 hc • 978-0-8118-5826-7 8 x 10 in, 320 pp, Rights: W

$24.95 pb • 978-0-8118-5912-7 8¼ x 9 in, 216 pp, Rights: W

OVER 50,000 COPIES SOLD

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WINE

THE WINE TASTING PARTY KIT Everything You Need to Host a Fun & Easy Wine Tasting Party at Home By Brian St. Pierre Illustrations by Karen Greenberg $24.95 kit • 978-0-8118-4893-0

THE ART OF DECANTING Bringing Wine to Life By Sandra Jordan with Lindsey Lee Johnson $16.95 hc • 978-0-8118-5679-9 8 x 8 in, 132 pp, Rights: W

9ø x 6¾ x 2 in, 64 pp booklet, 4 tasting notepads, 100 glass markers, 6 bottle covers, tasting cheat sheet, Rights: W

A PERFECT GLASS OF WINE Choosing, Serving, and Enjoying By Brian St. Pierre $24.95 hc • 978-0-8118-1295-5 8∂ x 9£ in, 120 pp, Rights: W

OVER 95,000 COPIES SOLD

INES TO CHECK OUT W A Journal & Tasting Guide Imagineering Company $10.95 hc • 978-0-8118-5372-9 4½ x 6∞ in, 128 pp, 5 dividers with 2-color illustrations, back pocket, Rights: W

THE ART OF TERROIR A Portrait of California Vineyards Photographs by George Rose Text by Rod Smith $24.95 hc • 978-0-8118-5730-7 11 x 8 in, 112 pp, Rights: W

THE WINE COUNTRY DECK 50 Best Northern California Wineries

THE WINE DECK 50 Ways to Choose, Serve & Enjoy Great Wines

WINE COUNTRY: 30 POSTCARDS

By Antonia Allegra and Heidi H. Dickerson Photographs by Richard Gillette

By Brian St. Pierre Photographs by E.J. Armstrong

4∂ x 6∑ in, 30 color postcards, Rights: W

$14.95 deck • 978-0-8118-3852-8

3ß x 4∂ x 1ø in, 50 cards, Rights: W

4¢ x 5∞ x 1£ in, 50 cards, Rights: W

OVER 85,000 COPIES SOLD

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$13.95 deck • 978-0-8118-3654-8

By Thea Schrack $9.95 • 978-0-8118-6516-6

WINE

Domaine Chandon Cookbook

The Winemaker Cooks

Recipes from étoile Restaurant

Menus, Parties, and Pairings By Christine Hanna • Photographs by Sheri Giblin

By Jeff Morgan • Photographs by France Ruffenach

Domaine Chandon is a French-owned wine producer in Napa Valley. Its Michelin-starred restaurant, étoile, is the only fine-dining restaurant within a winery in the Wine Country. With a seasonal menu created to showcase Domaine Chandon’s sparkling and still wines, étoile takes inspiration from the culinary tradition and playful delicacy of nouvelle cuisine. It’s more than just a place to eat. It’s a lifestyle and a state of mind, reflected in the 75 recipes collected here and culled from the restaurant’s repertoire, covering everything from soups to desserts. Including a guide to pairing wines with foods, as well as suggested wines for each recipe, this book gorgeously illuminates the good life with more than 75 vivid photographs.

Over 19 million people visit the California wine country every year to enjoy the area’s renowned wine, food, and landscapes—and the casual lifestyle. Christine Hanna—award-winning winemaker, mother, and consummate hostess—epitomizes the region’s laid-back approach to wine and food. Hanna shares her wine expertise and entertaining savvy with 100 recipes, and 75 color photographs capture her tabletops overflowing with local ingredients and products. A souvenir of the good life, The Winemaker Cooks is sure to be savored by wine lovers everywhere!

Jeff Morgan is a cookbook author and co-owner and winemaker for Covenant Wines in Napa Valley, where he lives.

$35.00 hc • 978-0-8118-6934-8 8∂ x 9½ in, 240 pp, Rights: W

Christine Hanna is a food writer, cooking teacher and president of Hanna Winery. She lives in Healdsburg, California. Sheri Giblin is a San Francisco–based photographer.

France Ruffenach is a San Francisco–based photographer. $40.00 hc • 978-0-8118-7157-0 9 x 11 in, 224 pp, Rights: W

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WINE

CHEESE & WINE A Guide to Selecting, Pairing, and Enjoying

DEAN & DELUCA The Food and Wine Cookbook

WINE JOURNAL A Companion for Wine Lovers

By Jeff Morgan Photographs by Steve Rothfeld Foreword by Leslie Rudd

By Brian St. Pierre

By Janet Fletcher Photographs by Victoria Pearson

$30.00 hc • 978-0-8118-6560-9

$24.95 hc • 978-0-8118-5743-7

7ø x 8¾ in, 192 pp, Rights: W

8£ x 9 in, 144 pp, Rights: W

THE ULTIMATE WINERY GUIDE: PACIFIC NORTHWEST Oregon, Washington, and British Columbia

THE ULTIMATE WINERY GUIDE: CALIFORNIA’S CENTRAL COAST From Santa Barbara to Paso Robles

$35.00 hc • 978-0-8118-3213-7

THE ULTIMATE WINERY GUIDE: SONOMA

Revised and Updated, Second Edition By Heidi H. Cusick-Dickerson Photographs by Richard Gillette Preface by Rodney Strong

By Christina Melander Photographs by Janis Miglavs

By Mira Advani Honeycutt Photographs by Kirk Irwin $22.95 pb • 978-0-8118-5167-1

$19.95 pb • 978-0-8118-4200-6 10 x 9½ in, 120 pp, Rights: W

$22.95 pb • 978-0-8118-5529-7

THE WINE LOVER COOKS WITH WINE Great Recipes for the Essential Ingredient

THE WINE LOVER’S COOKBOOK Great Recipes for the Perfect Glass of Wine

By Sid Goldstein Photographs by Paul Moore $24.95 pb • 978-0-8118-3022-5

By Sid Goldstein Photographs by Paul Moore Foreword by John Ash

8£ x 9 in, 224 pp, Rights: W

$24.95 pb • 978-0-8118-2071-4

By Lori Lyn Narlock and Nancy Garfinkel Photographs by Michael Carabetta

8£ x 9 in, 224 pp, Rights: W

$19.95 pb • 978-0-8118-4242-6

OVER 165,000 COPIES SOLD

6 x 9 in, 336 pp, Rights: W

10 x 9∞ in, 120 pp, Rights: W

[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM

10 x 9∞ in, 120 pp, Rights: W

THE WINE LOVER’S GUIDE TO THE WINE COUNTRY The Best of Napa, Sonoma, and Mendocino

WINE

Wine Bites

Vino Argentino

More Than 75 Simple Morsels That Pair Perfectly with Wine

An Insider’s Guide to the Wines and Wine Country of Argentina By Laura Catena • Photographs by Sara Remington • Foreword by Jay Miller

By Barbara Scott-Goodman • Photographs by Kate Mathis

Wine Bites is an inspiring cookbook for those who entertain casually and frequently. More than 60 recipes for simple, tasty snacks, including wine pairings for each, plus vivid color photographs demonstrate how easy these delectable dishes are to prepare. Step-by-step instructions for putting together a first-class cheese plate, or transforming pantry staples into hors d’oeuvres make this an indispensable resource for great parties. Barbara Scott-Goodman is the author of The Ski Country Cookbook. She lives in New York City. Kate Mathis is a commercial photographer based in New York. $24.95 hc • 978-0-8118-7630-8 8¼ x 9 in, 160 pp, Rights: W PUB MONTH: JULY

In this book—part wine primer, part cultural exploration, part introduction to the Argentine lifestyle—discover where to eat, what to see, and how to travel like a local with Laura Catena, the Argentina-born, United States–educated, globetrotting wine star. The world’s fifth largest producer of wine, Argentina is home to malbec, the country’s best-known indigenous grape. More than 400,000 Americans and 600,000 Europeans visit Argentina every year to enjoy the mighty malbec, taste unparalleled food, trek the wide-open country, and tango all night long in Buenos Aires. Vino Argentino provides insider access to beautiful Argentina. Laura Catena belongs to the fourth generation of an Argentine-Italian winemaking family and serves as president of Botega Catena Zapata. She splits her time between San Francisco and Mendoza. Sara Remington is a San Francisco–based photographer. $27.50 hc • 978-0-8118-7330-7 6∑ x 8¾ in, 240 pp, Rights: W

[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM

CULIN A RY AC CES S O RIES

Cake Stencils

Cath Kidston Cupcake Liners

Recipes and How-To Decorating Ideas for Cakes and Cupcakes

By Cath Kidston

Stencil Designs by Jessica Hische • Recipes by Tara Duggan Photographs by Angie Cao

Pretty-as-can-be cupcake liners in four darling patterns will make the world’s favorite baked good that much more irresistible.

What do you get when you combine gorgeous stencil designs, basic recipes for delicious cakes and icings, and simple step-by-step decorating tips? Wow-inspiring cakes! The 8 stencils include patterns and letters that can be combined to create hundreds of unique cakes and cupcakes. The reusable stencils are easily stored in a handy attached pocket. Perfect for any celebration, Cake Stencils makes decorating a piece of cake!

$9.95 box • 978-0-8118-7921-7 9 x 2¼ x 1¾ in, 100 liners, Rights: W PUB MONTH: MAY

Jessica Hische is a designer whose work has appeared in Fast, Fresh & Green. She lives in Brooklyn, NY. Tara Duggan is a James Beard Award–winning food writer and cookbook author. She lives in San Francisco. Angie Cao is a San Francisco–based photographer. $19.95 pb • 978-0-8118-7661-2 8∂ x 8∂ in, 12 pp, 10 food-safe stencils, Rights: W PUB MONTH: APRIL

Princess Cupcakes See page 45. $17.99 kit • 978-0-8118-7947-7 9 x 5¾ in, 16-page recipe booklet, Rights: W PUB MONTH: JUNE

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CULIN A RY AC CES S O RIES

Cupcake Kit

Pretty Cupcake Kit

Recipes, Liners, and Decorating Tools for Making the Cutest Cupcakes Ever!

Decorate Your Cupcakes Instantly with Beautiful Liners, Flag Toppers, and Creative Presentations

By Elinor Klivans

Projects by Shana Faust • Recipes by Elinor Klivans Photographs by Johnny Miller

Let them eat . . . cupcakes! This kit has everything needed for making and decorating dozens of cup-sized confections. Including a booklet filled with 14 delicious recipes, it also comes with 250 decorative cup liners in two sizes, a pastry bag, and an assortment of piping tips for creating one-of-a-kind masterpieces. From classic Chocolate Butterfly Cupcakes to decadent Rose Petal Wedding Cupcakes, they’re the perfect treat for birthdays, holidays, or any day in between. Elinor Klivans’s most recent cookbooks include Cupcakes! and Choco-

Bakers of every skill level will find something to love about this handy little kit that includes a booklet with basic recipes and simple, quick decorating tips. Creative display and packaging ideas showcase the cupcakes for special events such as wedding shower favors and a spectacular three-tiered cupcake tower. Packed with hundreds of decorative paper liners and dozens of colorful flag toppers, the Pretty Cupcake Kit comes with everything you need to make the cutest cupcakes ever!

late Cakes. She lives in Camden, Maine.

Shana Faust is a freelance stylist, designer, and co-author of Handmade Weddings. She lives in New York City.

$19.95 kit • 978-0-8118-6659-0 6 x 8 x 2½ in, 64-page booklet, 250 cupcake liners, pastry bag, 5 piping tips, Rights: W

Elinor Klivans’s most recent cookbooks include Cupcakes! and Chocolate Cakes. She lives in Camden, Maine. Johnny Miller is a Brooklyn, New York–based photographer whose clients include Martha Stewart Living. $19.95 kit • 978-0-8118-7548-6 6 x 8 x 2½ in, 24-page booklet, 200 cupcake liners, 34 flag toppers, Rights: W PUB MONTH: APRIL

[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM

CULINARY GIF T S

LUNCH LINES Tear-Out Jokes for School Lunches

CHEZ PANISSE ECO-NOTECARDS

By Dan Signer • Illustrated by Robert Shadbolt

$14.95 box • 978-0-8118-7830-2

$9.99 • 978-0-8118-7639-1

4¾ x 6 x 1¾ in, 16 cards (8 designs repeating 2 times), 16 envelopes,100% recycled paper, soy-based inks, color illustrations, shrink wrapped, Rights: W

4 x 3 in, 384 perforated pages, 1-color throughout, Rights: W

PUB MONTH: AUGUST

By Patricia Curtan

PUB MONTH: APRIL

BIRTHDAY CAKES NOTECARDS By Kathryn Kleinman $13.95 US • 978-0-8118-4618-9 5¼ x 6ß in, 20 blank cards and envelopes (5 images repeating 4 times), Rights: W

LA TABLE FRANÇAISE NOTECARDS

MADE ESPECIALLY FOR YOU Labels for the Kitchen

By France Ruffenach

$14.95 • 978-0-8118-6521-0

$14.95 • 978-0-8118-6564-7

5½ x 7½ x 1 in, 30 sheets of labels, Rights: W

By Tara Duggan $19.95 kit • 978-0-8118-6237-0 8ß x 7£ x 1∑ in, 48 pp, Rights: W

RESTAURANTS TO CHECK OUT A Do-It-Yourself Restaurant Guide

USHI-NERY S Mix and Match Stationery

WANDERLUST COFFEE JOURNAL

By Imagineering Company

By Amy Ennis

By Troy Litten

$10.95 • 978-0-8118-4094-1

$8.95 • 978-0-8118-4263-1

$9.95 pb • 978-0-8118-6188-5

4½ x 6∞ in, 128 pp, 3 dividers with 2-color illustrations, pocket, Rights: W

6 x 7∂ in, 16 stationery sheets and 16 envelopes (4 color designs repeating 4 times), sticker sheet, polybagged, Rights: W

5 x 7ø in, 192 pp, Rights: W

5£ x 6ß in, 20 blank folded cards (5 images repeating 4 times), 20 envelopes, Rights: W

OVER 80,000 COPIES SOLD

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PRETTY PANTRY GIFTS A Recipe and Wrapping Kit for Delicious Jams, Sauces, and Pickles

CULINARY GIF T S

CUPCAKE SHOPPE STATIONERY By Blanca Gómez

FRENCH GENERAL: HANDMADE SOIRÉES Simple Projects for Special Occasions

$9.95 • 978-0-8118-7236-2

By Kaari Meng • Photographs by Jon Zabala

6 x 7∂ in, 16 writing sheets and 16 envelopes

$29.95 hc • 978-0-8118-6833-4

(4 color designs repeating 4 times), sticker sheet,

9½ x 8∂ in, 168 pp, Rights: W

carton envelope, Rights: W

EAT ME The Journal

KITCHEN STICKY NOTES Helpful Notes for the Home Cook

APPLES I HAVE EATEN

$16.95 pb • 978-0-8118-7061-0

$12.95 pb • 978-0-8118-7020-7

$14.95 hc • 978-0-8118-7459-5

5½ x 7½ in, 192 pp, sticker sheet, Rights: W

6 x 8 in, 22 sticky notepads (24 pp each), Rights: W

5 x 4 in, 108 pp, Rights: W

LOTTA JANSDOTTER PLACE MAT SET 24 Paper Place Mats for Every Occasion

PAPER PATISSERIE PLACE MAT SET 24 Paper Place Mats for Every Occasion

By Lotta Jansdotter

By Peculiar Pair Press

$18.95 • 978-0-8118-6722-1

$18.95 • 978-0-8118-6769-6

15 x 11 in, 24 paper place mats

(4 designs, repeating 6 times), Rights: W

By Jonathan Gerken

[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM

CULINARY GIF T S

WHAT’S COOKING? RECIPE BOX By Lou Seibert Pappas Illustrations by Carson Ellis $16.95 box • 978-0-8118-4592-2 6£ x 4ß x 3∂ inch tin box. Includes 100 4 x 6 inch recipe cards and 7 tabbed divider cards, 2-color, Rights: W

MY A TO Z RECIPE BOX An Alphabet of Recipes for Kids By Hilary Karmilowicz Illustrated by Melissa Sweet $16.99 box • 978-0-8118-5521-1 6£ x 4∆ x 4 inch box. Includes 26 recipe cards, 26 blank cards, 2 sticker sheets, 4-color, Ages 3 and up, Rights: W

THE CHEESE TASTING PARTY KIT Selecting and Serving International Cheeses

MY LUNCH BOX 50 Recipes for Kids to Take to School

By Janet Fletcher Photographs by Victoria Pearson

By Hilary Karmilowicz Illustrated by Melissa Sweet

$16.95 box • 978-0-8118-6893-8

$16.99 box • 978-0-8118-5521-1

5∂ x 8 in, box with acetate lid, tri-fold intro card, 50 food-safe wooden toothpicks, Rights: W

6£ x 4∂ x 3∂ inch box. Includes 26 recipe cards, 26 blank cards, 2 sticker sheets, 4-color, Ages 3 and up, Rights: W

THE DOODLE DIET 40 Placemats for Drawing Instead of Indulging

SPROUT YOUR OWN SWEET SCENTS Complete mini-garden kit with seeds, peat, and planters

By Deborah Zemke

$18.99 kit • 978-0-8118-6108-3

$12.99 • 978-1-934706-92-3

8½ x 8 x 2ß in, 32-page booklet, 3 biodegradable

12½ x 9 in, 36 tear-off paper place mats, Rights: W

plastic planters, 3 seed packets, 3 peat pellets,

50 cheese cards, 50 die-cut cards (2 designs),

Rights: W, Ages 4 to 12

[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM

CULINARY GIF T S

Wine Wars

Foodie Fight

A Trivia Game for Wine Geeks and Wannabes

A Trivia Game for Serious Food Lovers

By Joyce Lock

$19.95 box • 978-0-8118-6834-1 6∂ x 4∂ x 2∂ in, hinged hardcover box with magnetic closure, 150 cards (750 questions), 6 game boards, 90 game pieces, 1 die, illustrated map of the wine world, Rights: W

$18.95 box • 978-0-8118-5864-9 6∂ x 4∂ x 2∂ in, 168 trivia cards, 6 game boards (5∑ x 6∑ in), 108 game pieces, Rights: W

Bon Appétit Celebrations Deck

Bon Appétit Recipe Binder

50 Recipes for Special Parties and Happy Holidays All Year Long $14.95 deck • 978-0-8118-6896-9 4¢ x 5∞ in, 50 cards, Rights: W

OVER 80,000 COPIES SOLD

$24.95 • 978-0-8118-6824-2 11¾ x 11∞ in, 3-ring binder, 80 pp, 12 tabbed pocket dividers, shrink-wrapped, hardcover easel, Rights: W

[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM

S A L E S R E P R E S E N TAT I V E S A

Cheese & Wine, 64

Farm Together Now, 53

Absinthe Cocktails, 17, 22

Cheese Course, 56

Fast Breads, 16

Kathy Casey’s Northwest Table, 48

All-American Christmas, 34

Cheese Tasting Party Kit, 70

Fast, Fresh & Green, 55

Kids in the Holiday Kitchen, 34

All Cakes Considered, 9

Chez Panisse Fruits & Vegetables Eco-

Fields of Plenty, 52

Killer Pies, 6

Fiesta Latina, 35

Kitchen Sticky Notes, 69

Notecards, 68

Anna Getty’s Easy Green Organic, 54 Antipasti, 36

Chicken and Egg, 51

Firehouse Food, 28

Apples I Have Eaten, 69

Chocolate Cakes, 4

Fire It Up, 33

Art of Decanting, 62

Christmas Table, 34

First Real Kitchen Cookbook, 31

La Paella, 35

Art of Terroir, 62

Cocktail Food, 22

5 Spices, 50 Dishes, 35

L.A.’s Original Farmers Market

Art of the Bar, 22

Coffee, 22

Flavored Oils and Flavored Vinegars, 28

Art of the Slow Cooker, 61

Coffee Cakes, 6

Flour, 13

La Table Francaise Notecards, 68

At Home with Michael Chiarello, 28, 37

Commonsense Kitchen, 23

Fondue, 59

Latin Grill, 32

Cooking at the Kasbah, 35

Foodie Fight, 71

Legends of Texas Barbecue Cookbook,

Cooking for Two, 24

Foodie Handbook, 30

Baking for All Occasions, 8

Cooking to Conceive, 44

Four Seasons Pasta, 36

Let’s Cook Japanese Food!, 40

Bartender’s Deck, 22

Cooking Up a Storm, 48

French General: Handmade Soirées, 69

Lobel’s Meat Bible, 61

Beach House Cookbook, 24

Cooking USA, 48

Fresh from the Farmers’ Market, 52

Lotta Jansdotter Place Mat Set, 69

Beautiful Bowl of Soup, 56

Cook It in a Cup, 46

From Our House to Yours, 59

Love in Spoonfuls, 44

Beer, 19

Country Cooking of France, 40

From Seed to Skillet, 50

Lunch Lines, 68

Best Casserole Cookbook Ever, 28, 57

Country Cooking of Ireland, 43

Big Book of Appetizers, 58

Crème Brûlée, 8

Luscious Coconut Desserts, 8

Big Book of Breakfast, 58

Crêpes, 4

Gentlemen, Start Your Ovens, 24

Luscious Creamy Desserts, 8

Big Book of Casseroles, 58

Cupcake Kit, 6, 67

Gingerbread, 6

Luscious Lemon Desserts, 8

Big Book of Easy Suppers, 58

Cupcakes!, 6

Glorious Pasta of Italy, 41

Big Book of Fish & Shellfish, 58

Cupcake Shoppe Stationery, 69

Glorious Soups and Stews of Italy, 41

Grill Every Day, 32

Macaroni & Cheese, 59

Big Book of Potluck, 58

Cookbook, 48

Luscious Chocolate Desserts, 8

Big Book of Soups and Stews, 58

Grill Pan Cookbook, 56, 60

Made Especially for You, 68

Big Fat Cookies, 8

Dad’s Awesome Grilling Book, 32

Guac Off!, 56

Madhur Jaffrey’s Quick & Easy Indian

Big Night In, 41

Dean & DeLuca, 64

Birthday Cakes Notecards, 68

Deep Dark Chocolate, 8

Make Me a Cake!, 46

Biscotti, 4

Delicious Dips, 56

Handmade Soirées, 69

Margaritas, Mojitos & More, 20

Bixology, 22

Dim Sum, 40

Harvest of Pumpkins and Squash, 58

Martini, 20

Blackbird Bakery Gluten-Free, 12

Dinner Parties, 24

Heirloom Beans, 56

Martin Yan Quick & Easy, 40

Blue Ribbon USA, 24

D.I.Y. Delicious, 54

Heirloom Tomato Cookbook, 60

Martin Yan’s China, 40

Bon Appétit Celebrations Deck, 71

Domaine Chandon Cookbook, 63

Highballs High Heels, 20

Mastering the Art of Chinese Cooking,

Bon Appétit Recipe Binder, 71

Doodle Diet, 70

Hip Sips, 20

Bottega, 37

Cooking, 38

Holiday Baking, 34

Mastering the Grill, 33

Braises and Stews, 59

Holiday Cocktails Deck, 34

Mastering the Grill Deck, 33

Bride & Groom First and Forever

Easy Entertaining Deck, 28

How to Cook Like a Top Chef, 27

Meat Club Cookbook, 24

Cookbook, 24

Easy Green Organic, 54

Meatloaf, 59

Eat Ate, 40

Michael Chiarello’s Bottega, 37

Eat like a Man, 29

Ice Cream Deck, 8

Michael Chiarello’s Casual Cooking, 28

Eat Me, 69

Ice Creams & Sorbets, 4

Michael Chiarello’s Easy Entertaining

Cafe Pasqual’s Cookbook, 24

Edible Schoolyard, 53

Ice Cream Treats, 8, 11

Cake Pops by Bakerella, 2

Everything Tastes Better with Bacon, 56

I Love Macarons, 15

Cakes for Kids, 44

Extreme Barbecue, 32

Irish Pub Cookbook, 36

Brittles, Barks & Bonbons, 4, 11

Cake Stencils, 66

Deck, 28 Michael Chiarello’s Flavored Oils and Flavored Vinegars, 28 Miette, 3

Casual Cooking, 28

Milk & Cookies, 7

Cat Cora’s Kitchen, 28

Fairy Parties, 45

Japanese Cocktails, 20

Mini Bar: Rum, 20

Cath Kidston Cupcake Liners, 66

Farmers’ Market Desserts, 9

[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM

TITLE INDE X Mini Bar: Tequila, 20

Sunday Soup, 59

Mini Bar: Vodka, 20

Restaurants to Check Out, 68

Super-Charged Smoothies, 21

Modern Asian Flavors, 40

Ribs, Chops, Steaks & Wings, 32

Super Smoothies, 21

Winemaker Cooks, 63

My A to Z Recipe Box, 70

Rice Pasta Couscous, 36

Sushi-nery, 68

Wines to Check Out, 62

My Lunch Box, 70

Rum Drinks, 18

Sweet Miniatures, 8

Wine Tasting Party Kit, 62

Nantucket Holiday Table, 34, 48

Salad Dressings, 60

Tagine Deck, 60

New Irish Table, 36

Salmon, 60

Tailgating Cookbook, 32

New Thanksgiving Table, 34

¡Salpicón! Cookbook, 35

Tapas, 35

New Vegetarian, 59

Salumi, 35

Tartine, 5, 8

New Whole Grains Cookbook, 52

San Francisco Chronicle Cookbook, 48

Tartine Bread, 5

NFL Gameday Cookbook, 32

San Francisco Ferry Plaza Farmers’

Tea & Crumpets, 6

Wine Lover’s Guide to the Wine Country, 48, 64

Wine Wars, 71

Nirmala’s Edible Diary, 36

Market Cookbook, 48

Tea Deck, 22

Noodles Every Day, 40

Sangria, 20

Tequila, 22

Northwest Table, 48

Saveur Cooks Authentic American,

Thanksgiving Table, 34

25, 35

Time for Dinner, 47

Saveur Cooks Authentic Italian, 25, 35

Tiny Bubbles, 22

Olive Oil, 60

Saveur New Comfort Food, 25

Toddler Café, 44

Olives, Anchovies, and Capers, 56

Savory Baking, 60

Tony and the Pizza Champions, 44

Seasons in the Wine Country, 49

Top Chef: The Cookbook, 27

See’s Famous Old Time Candies, 8

Top Chef: The Quickfire Cookbook, 26

Painted Cookies, 15

Seriously Simple, 24

Top Chef Quickfire Challenge Game, 26

Paper Patisserie Place Mat Set, 69

Seriously Simple Deck, 24

Tra Vigne Cookbook, 28

Party in a Cup!, 46

Seven Stars Cookbook, 24

Tropical Cocktails Deck, 20

Perfect Glass of Wine, 62

Simply Organic, 52

Turquoise, 40

Perfect Pops, 11

Sips & Apps, 20

Pestos, Tapenades & Spreads, 60

Ski Country Cookbook, 24

Pizza, 60

Skinny Dips, 52

Ultimate Bar Book, 20

Pleasures of Slow Food, 52

Sky High, 6

Ultimate Winery Guides, 64

Plenty, 55

Slow Cooker: The Best Cookbook Ever,

Porch Parties, 17

Potpies, 59

Smoothies, 21

Vegetarian Sandwiches, 52

Pressure Cooking for Everyone, 58

Solo Suppers, 24

Very Merry Cookie Party, 34

Pretty Cupcake Kit, 6, 67

Soup’s On, 59

Vino Argentino, 65

Pretty Pantry Gifts, 68

Southern Cakes, 6

Princess Cupcakes, 45

Southern Cocktails, 22

Princess Tea, 45

Southern Pies, 16

Wanderlust Coffee Journal, 68

Puff, 60

Spice & Ice, 18

Weber’s Big Book of Grilling, 32

Splenda World of Sweet Drinks, 22

What’s Cooking? Recipe Box, 70

Splenda World of Sweetness, 4

Whoopie Pies, 10

Quick & Easy Chinese, 38

Sprout Your Own Sweet Scents, 70

Wine Bites, 65

Quick & Easy Indian Cooking, 38

Sticky, Chewy, Messy, Gooey, 14

Wine Country Deck, 48, 62

Quick & Easy Korean Cooking, 38

Sticky, Chewy, Messy, Gooey Treats for

Wine Country Postcards, 62

Quick & Easy Mexican Cooking, 39

Kids, 14, 44

Wok Every Day, 40

Wine Deck, 62

Quick & Easy Thai, 38

Stonewall Kitchen Appetizers, 56

Wine Journal, 64

Quick & Easy Vietnamese, 38

Stonewall Kitchen Breakfast, 56

Wine Lover Cooks with Wine, 64

Quick Pickles, 60

Stonewall Kitchen Grilling, 56

Wine Lover’s Cookbook, 64

Stonewall Kitchen Winter Celebrations, 56

[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM

TITLE INDE X

BOOK TRADE REPRESENTATIVES Northern California Christa Grenawalt Phone: 415-537-4315 Fax: 415-537-4470 christa _ grenawalt@ chroniclebooks.com Southern California Dave Ehrlich Phone: 323-346-7498 dave_ehrlich@ chroniclebooks.com Pacific Northwest and Southwest AK, OR, UT, WA Courtney Payne Phone: 206-409-8556 Fax: 206-723-3956 courtney_payne@ chroniclebooks.com ID, MT, Northern Wyoming David Diehl Phone: 206-328-0295 Fax: 206-328-0295 david_diehl @mindspring.com CO, Southern Wyoming Jock Hayward Phone: 415-383-3883 Fax: 415-383-3883 handhayward@ earthlink.net Library and Educational Accounts Rob Shaeffer Phone: 914-591-3786 Fax: 914-591-6256 rob_shaeffer @ chroniclebooks.com

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Eastern Europe, Russia, Greece Matt Parsons Bill Bailey Publishers’ Representatives info@billbaileypubreps.co.uk Italy Penny Padovani penny@padovanibooks.com Spain & Portugal Jenny Padovani jenny@padovanibooks.com AFRICA: Northern & Eastern Africa A-Z Africa Service Anita Zih anita.zih@azabs.nl Canada Raincoast Books 2440 Viking Way Richmond, BC Canada V6V 1N2 Phone: 604-323-7100 Fax: 604-323-2600 info@raincoast.com www.raincoast.com Canada Quebec and the Maritimes Hornblower Group kstacey@ hornblowerbooks.com Phone: 514-704-3626 Canada Atlantic Canada Hornblower Group gloughlin@ hornblowerbooks.com Phone: 902-423-9714 Canada BC to Ontario Kate Walker & Company West Coast Office 2440 Viking Way Richmond, BC Canada V6V 1N2 Phone: 604-323-7111

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