The Party Shirt Cookbook

100 RECIPES FOR NEXT-LEVEL EATS

BY XAVIER DI PETTA AND NICK IAVARONE

In The Party Shirt Cookbook, TikTok powerhouses Xavier Di Pretta and Nick Iavarone give their fans the wild, crazy, and delicious recipes you didn’t know you were craving. They will show you how to take your eating life to the next level, creating super fun and whacky pairings that anyone can make. With a lot of trial and error, the Party Shirt boys have put together a collection of recipes including: BBQ Rice Krispies Treats, Flamin’ Omelets (think: Cheetos), Chocolate Ramen Crunchies, Oreos and Queso, and Bacon–Wrapped Fried Pickles.

The Party Shirt Cookbook favors the bold—the bold flavors that is! Packed with 100 strangely tasty concoctions and hilarious anecdotes, this book is perfect for snack lovers, adventurous foodies, and junk food fanatics alike. So head to the kitchen and get ready to put your party shirt on!

Los Angeles–based PARTY SHIRT is an online comedy and culinary duo made up of Nick “Ivy” Iavarone and Xavier Di Petta. Iavarone and Di Petta grew up in Orange County, California, and met while DJing in college and quickly grew into the fun, whacky, and entertaining social media superstars we know today.

Selling Points

BUILT–IN AUDIENCE: Party Shirt has an incredible 20.8 million followers on TikTok, 378,000 followers on Instagram, and 141,000 subscribers on YouTube, making their reach stratospheric.

COMMERCIAL APPEAL: With off–the–wall recipes, including Cream Cheese and Mustard BLTs, Fruit Roll–Up Ravioli, and Oreo Ice Cream Pickle Sandwich, this cookbook will appeal to readers of the successful books

Big Macs and Burgundy and F*ck That’s Delicious.

PARTNERSHIP OPPORTUNITIES:

The Party Shirt brand has connections to people including Martha Stewart, Nick DiGiovanni, Benny Blanco, and Tinx, and with brands such as Van Leeuwen Ice Cream and the streetwear brand Free & Easy.

SPECIFICATIONS

*100 full-color photographs

* 224 pages

* WIDTH: 7" - 178mm

* HEIGHT: 9" - 229mm

* Hardcover

PUB MONTH: SEPTEMBER 2023

FOOD & DRINK, ENTERTAINMENT, POP CULTURE

ISBN 978-1-4197-6807-1

US $29.99

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Big Macs & Burgundy

ISBN 978-1-4197-4491-4

US $24.99 CAN $31.99

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F*ck, That's Delicious

ISBN 978-1-4197-2655-2

US $29.99 CAN $37.95

UK £21.99

Pistachio

SAVORY & SWEET RECIPES INSPIRED BY WORLD CUISINES

BY BARBARA BRYANT AND GEORGEANNE BRENNAN; PHOTOGRAPHY BY ROBERT HOLMES

From prolific James Beard Award–winning author Georgeanne Brennan, along with Barbara Bryant, the first cookbook devoted to the versatility of the pistachio nut, featuring 60 sweet and savory recipes

Selling Points

TIMELY TOPIC: Pistachios are a leading US export crop that continue to increase annually and are now becoming part of the foodie zeitgeist. The high demand for pistachios makes a quality cookbook on the subject very timely, as home cooks and cooking professionals worldwide embrace the growing popularity and availability of pistachios.

GLOBAL APPEAL: People all over the world cultivate and eat pistachios. They are a staple of many European and Middle Eastern cuisines, creating international appeal for a book on the subject.

PROVEN AUTHOR: Brennan is a James Beard Award winner and has an established track record of popular, bestselling cookbooks, as well as print, online, and social media platforms. Her cookbook Salad of the Day has sold more than 41,000 copies to date.

SPECIFICATIONS

Pistachio: Savory & Sweet Recipes Inspired by World Cuisines celebrates the striking flavor of the jewel–like, delectable nut. With over sixty recipes, authors Barbara Bryant and Georgeanne Brennan draw inspiration from the culinary traditions of Turkey, Iran, Afghanistan, North Africa, Italy, Greece, Spain, France, and the Middle East, giving the dishes a contemporary spin. Serving up a feast of snacks, breakfasts, sides, mains, and desserts—such as Pistachio Flour Waffles with Pistachio Butter and Pomegranate Syrup, Cumin–Roasted Cocktail Pistachios, Grilled Zucchini Skewers with Pistachio Dukkah, Chicken Milanese with Pistachio–Parmesan Crust, Pistachio Butter–Basted Shrimp Tacos, Pistachio Ice Cream Sandwiches, Pistachio Nut Tart, and Baklava with Pistachios—this stunning collection of recipes highlights the taste and flexibility of the pistachio. In addition to exploring their culinary history and nutritional value, the authors also provide tips on how to toast and store the nut, as well as how to make your own staples, such as pistachio flour, butter, milk, and paste. With Pistachio, you will discover the rich and complex world of flavor that takes this ancient delicacy from the snack bowl to center stage.

Barbara Bryant is the co–author of The Bryant Family Vineyard Cookbook; Almonds: Recipes, History, Culture; and Pecans: Recipes & History of an American Nut. Bryants splits her time between St. Louis and Palm Beach. Georgeanne Brennan is an award–winning food writer, cooking instructor, and author of 30 cookbooks, including the James Beard Award–winning The Food and Flavors of Haute Provence, and her bestselling food memoir, A Pig in Provence. Her writing has also been featured in the San Francisco Chronicle, the New York Times, Bon Appétit, and the Wall Street Journal, among others. She lives in Winters, California. Robert Holmes is widely acknowledged as one of the world’s finest travel and food photographers. His work has appeared in virtually every major travel magazine, and his more than forty books include the Wine Country Table; Passion for Pinot; Almonds: Recipes, History, Culture; and Cooking with the Seasons at Rancho La Puerta, published by Abrams.

*Full-color photographs throughout

* 160 pages

* WIDTH: 8 3/4" - 222mm

* HEIGHT: 8" - 203mm

* Hardcover POB

PUB MONTH: SEPTEMBER 2023

FOOD & DRINK

ISBN 978-1-949480-31-3 US $29.99

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