New & Recommended BOOKS for
Culinary & Food Studies Courses 2014
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EXAMINATION COPIES Examination copies are available to instructors seeking titles to review for adoption consideration. The exam copy prices are as follows: $3.00 for each paperback priced under $20.00, and 50% off the retail price for all hardcovers and paperback priced at or over $20.00. Examination copies are limited to ten per instructor per school year and can only be mailed to valid U.S. addresses. To order, use the order form at the back of this catalog. Examination copies must be prepaid with a check or money order made payable to Penguin Random House or ordered online at www.randomhouse.com/academic/examcopy. Offer only valid in the United States. All requests are subject to approval and availability. Please allow 2–4 weeks for delivery.
Food History & Social Sciences PROVENCE, 1970 M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste by Luke Barr
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he grandnephew of M.F.K. Fisher tells the critically acclaimed story of dramatic friendships and rivalries, when Fisher, Julia Child, James Beard, and other culinary icons gathered in Provence in 1970 and debated (and unwittingly shaped) the future of food in America. Clarkson Potter • TR 978-0-307-71835-8 • 320 pp. $15.00/$18.00 Can. • Exam Copy: $3.00
“Barr . . . deftly portrays a crucial turning point in the history of food in America with humor, intimacy and deep perception. This book is beautifully written and totally fascinating to me, because these were my mentors—they inspired a generation of cooks in this country.” —Alice Waters
SALTED A Manifesto on the World’s Most Essential Mineral, with Recipes by Mark Bitterman JAMES BEARD FOUNDATION AWARD WINNER — REFERENCE & SCHOLARSHIP
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ark Bitterman traces the mineral’s history, from humankind’s first salty bite to its use in modern industry to the resurgent interest in artisan salts. Featuring more than 50 recipes that showcase this versatile ingredient, Salted also includes a field guide to artisan salts that profiles 80 varieties and explores their characters, stories, production methods, and uses in cooking; plus a quickreference guide covering over 150 salts.
Ten Speed Press • HC • 978-1-58008-262-4 • 320 pp. • $35.00/$40.00 Can. • Exam Copy: $17.50
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Food History & Social Sciences WHITE BREAD A Social History of the Store-Bought Loaf by Aaron Bobrow-Strain
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hite Bread teaches readers that when Americans debate what one should eat, they are also wrestling with larger questions of race, class, immigration, and gender. As Aaron Bobrow-Strain traces the story of bread, he shows how efforts to champion “good food” reflect dreams of a better society—even as they reinforce stark social hierarchies. Beacon Press • TR • 978-0-8070-4478-0 256 pp. • $17.00/$20.00 Can. Exam Copy: $3.00
“Bobrow-Strain bravely leads us into the belly of the corporate beast to confront the consummate processed food. . . . We emerge with a much better understanding of the stuff of life, along with startling insights into our political, economic, military, and environmental crises.” —Warren Belasco, author of Appetite for Change
THE STORY OF TEA A Cultural History and Drinking Guide by Mary Lou Heiss and Robert J. Heiss JAMES BEARD FOUNDATION AWARD WINNER — REFERENCE
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he Story of Tea begins with a journey along the tea trail, from the lush forests of China, where tea cultivation first flourished, to the Buddhist temples of Japan, to the vast tea gardens of India, and beyond. Offering an insider’s view of all aspects of tea trade, Mary Lou and Robert J. Heiss provide a complete reference for choosing, drinking, and enjoying this beverage. At the end, they present ten sweet and savory recipes and resources for purchasing fine tea. Ten Speed Press • HC • 978-1-58008-745-2 • 432 pp. $32.50/$39.95 Can. • Exam Copy: $16.25
THE EARTH KNOWS MY NAME Food, Culture, and Sustainability in the Gardens of Ethnic Americans by Patricia Klindienst
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lending oral history and description, author and scholar Patricia Klindienst offers an exploration of how the making of gardens and the growing of food help ethnic and immigrant Americans maintain and transmit their cultural heritage while they put roots down in American soil. Through their work on the land, these gardeners revive cultures in danger of being lost and share their culture with their larger communities.
Beacon Press • TR • 978-0-8070-8571-4 280 pp. • $20.00/$23.00 Can. • Exam Copy: $10.00
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Food History & Social Sciences THE NEW TASTE OF CHOCOLATE A Cultural & Natural History of Cacao with Recipes by Maricel E. Presilla
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his illustrated reference has been revised and expanded, taking readers on a journey beginning with Maya and Aztec chocolate rituals, followed by exploring the significance of cacao through the ages, up through contemporary genetic discoveries. More than just a cultural and natural history of our most coveted indulgence, The New Taste of Chocolate, Revised includes a new collection of Maricel Presilla’s savory recipes plus sweet contributions from internationally renowned pastry chefs and chocolatiers. Ten Speed Press • HC • 978-1-58008-950-0 • 256 pp. • $35.00/$43.00 Can. • Exam Copy: $17.50
EAT THE CITY A Tale of the Fishers, Foragers, Butchers, Farmers, Poultry Minders, Sugar Refiners, Cane Cutters, Beekeepers, Winemakers, and Brewers Who Built New York by Robin Shulman
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obin Shulman places today’s urban food production in the context of hundreds of years of history, tracing the changing ways we live and eat. As she tells the story of New York’s ability to feed people, Shulman also shows the things we’ve always longed for in the cities that we build: closer human connections and a sense of something pure.
“What makes Shulman’s narrative so captivating is the way she emphasizes the relationship human beings have with an urban environment that at first glance is anything but farm-friendly.” —Kirkus Reviews
Broadway Books • TR • 978-0-307-71906-5 • 352 pp. • $15.00/$18.00 Can. • Exam Copy: $3.00
THE OLD-FASHIONED The Story of the World’s First Classic Cocktail, with Recipes and Lore by Robert Simonson
Photographs by Daniel Krieger
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ew York Times spirits columnist Robert Simonson explores the history of the Old-Fashioned: its birth as the “ur-cocktail” in the late nineteenth century, ascension in the 1950s and 1960s (as portrayed and repopularized by Don Draper on Mad Men), and renaissance as the star of the contemporary craft cocktail movement. The book also includes 50 recipes for classic variations as well as contemporary updates.
Ten Speed Press • HC • 978-1-60774-535-8 • 176 pp. $18.99/$21.99 Can. • Exam Copy: $9.50
Also of Interest:
BOOZEHOUND
: On the Trail of the Rare, the Obscure, and the Overrated in Spirits
by Jason Wilson Ten Speed Press • HC • 978-1-58008-288-4 • 240 pp. • $22.99/$25.99 Can. • Exam Copy: $11.50
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FOOD REBELS, GUERRILLA GARDENERS, AND SMART-COOKIN’ MAMAS Fighting Back in an Age of Industrial Agriculture by Mark Winne
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ood activist and journalist Mark Winne introduces readers to innovative “local doers” defying industrial agribusiness and leading the charge to bring nutritious, sustainable, and affordable food to all. Winne’s hope is that these efforts, scaled up and adopted more widely, will allow the alternative food system to dethrone the industrial—and he challenges readers to go beyond eating local to become part of a larger solution. Beacon Press • TR • 978-0-8070-4737-8 • 208 pp. • $18.00/$20.00 Can. Exam Copy: $3.00
Biography & Memoir FOOD A Love Story by Jim Gaffigan
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omedian and New York Times bestselling author Jim Gaffigan has made his career rhapsodizing over the most treasured dishes of the American diet and decrying its worst offenders. In his second book, the follow-up to Dad Is Fat, he gives readers his humorous thoughts on all things culinary. Readers will learn why he believes coconut water was invented to get people to stop drinking coconut water and why pretzel bread is #3 on his most important inventions of humankind (behind the wheel and the computer).
Crown Archetype • HC • 978-0-8041-4041-6 • 336pp. $26.00/$31.00 Can. • Exam Copy: $13.00
THE TELLING ROOM A Tale of Love, Betrayal, Revenge, and the World’s Greatest Piece of Cheese by Michael Paterniti
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n exploration of happiness, friendship, and betrayal, The Telling Room is a work of literary nonfiction that delves into the complicated history of a Castilian village—all because of a piece of cheese. Acclaimed author Michael Paterniti introduces readers to Ambrosio Molinos de las Heras, a real-life literary hero and cheesemaker while unraveling the village’s blood feud that includes accusations of betrayal and theft, death threats, and a murder plot.
“Paterniti is one of the best living practitioners of the art of literary journalism. . . . In his hands, every subject, every moment of personal or global upheaval, is treated with the same curiosity, respect, empathy, and cleareyed wisdom.” —Dave Eggers
Dial Press Trade Paperback • TR • 978-0-385-33701-4 • 368 pp. • $16.00/$19.00 Can. Exam Copy: $3.00
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Biography & Memoir YES, CHEF: A Memoir by Marcus Samuelsson with Veronica Chambers JAMES BEARD FOUNDATION AWARD WINNER — WRITING & LITERATURE
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es, Chef chronicles Marcus “The pleasures of this memoir Samuelsson’s journey from his are numerous. Marcus grandmother’s kitchen in Sweden Samuelsson’s life, like his through all of the ups and downs cooking, reflects splendidly on his path to the opening of Red multicultural influences Rooster in Harlem. At Red Rooster, and educations, and he Samuelsson fulfilled his dream of creating a truly diverse, multiracial writes about it all with an dining room—a place where abundance of flavor and presidents, jazz musicians, and verve. A delicious read.” aspiring artists all feel comfortable. —Henry Louis Gates, Jr. It is a place where an orphan from Ethiopia, raised in Sweden, living in America, can feel at home. Random House Trade Paperbacks • TR • 978-0-385-34261-2 • 336 pp.• $16.00/$19.00 Can. • Exam Copy: $3.00
Urban Agriculture FOOD AND THE CITY Urban Agriculture and the New Food Revolution by Jennifer Cockrall-King
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“Cockrall-King makes a
his book examines alternative compelling and inspiring food systems in cities around the case that small-scale, globe that are shortening their food urban farming may be the chains, growing food within their city key to fixing our broken limits, and taking their “food security” industrialized food system.” into their own hands. The author, an award-winning food journalist, sought —Barry Estabrook, author of Tomatoland out leaders in the urban-agriculture movement and visited cities successfully dealing with “food deserts.” What she found was not just a niché concern of activists but a global movement that cuts across the private and public spheres, economic classes, and cultures. Prometheus Books • TR • 978-1-61614-458-6 • 372 pp. • $21.00/$22.00 Can. • Exam Copy: $10.50
THE MUSHROOM HUNTERS On the Trail of an Underground America by Langdon Cook
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“This book examines human behavior, economics, food,
n the tradition of Michael Pollan’s society, and nature. In book The Omnivore’s Dilemma, a the end, readers will have renowned culinary adventurer and food writer goes into the woods with learned a great deal about the pickers, buyers, and chefs involved U.S. economic and social in mushroom foraging. Author structures—all while being Langdon Cook embeds himself in entertained and enlightened this subculture, reporting from both by stories of gastronomy and rural fringes and big-city eateries mushrooms.” and uncovering what might be the —Library Journal last gasp of frontier-style capitalism. Ballantine Books • HC • 978-0-345-53625-9 • 320 pp. • $26.00/$30.00 Can. • Exam Copy: $13.00
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FROM THE GROUND UP A Food Grower’s Education in Life, Love, and the Movement That’s Changing the Nation by Jeanne Nolan Foreword by Alice Waters
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hen Jeanne Nolan left Chicago in 1987 to join a communal farm, she was unaware that her decades-long journey would lead her to the heart of a movement that is changing our nation’s relationship to food. Now a leader in the sustainable food movement, Nolan combines her personal journey with the knowledge she gained along the way, helping readers understand the importance of planting and eating organically— both for our health and for the environment—and provides practical tips for growing food. Spiegel & Grau • HC • 978-0-8129-9299-1 • 304 pp. • $26.00/$30.00 Can. • Exam Copy: $13.00
THE STOP How the Fight for Good Food Transformed a Community and Inspired a Movement by Nick Saul and Andrea Curtis SELECTED FOR UNIVERSITY OF COLORADO, DENVER’S COMMON COMMUNITY R.E.A.D. (RESEARCH, EDUCATION, ACTIVISM AND DIVERSITY)
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ince Nick Saul became the executive director of The Stop in 1998, it has been transformed from a cramped food bank to a thriving, internationally respected Community Food Center. The Stop has flourished with gardens, kitchens, a greenhouse, farmers’ markets and a mission to revolutionize our food system. In this book Saul and Andrea Curtis share what it could mean for the future of food.
“An impassioned account of how to create food systems that foster independence and eliminate the indignities of charity. . . . If you want to know what today’s food movement is really about— and why it is anything but elitist—read this book.” —Marion Nestle, Professor of Nutrition, Food Studies, and Public Health at New York University and author of What to Eat
Melville House • TR • 978-1-61219-349-6 • 320 pp. • $19.95/NCR • Exam Copy: $3.00
Ethics & Politics LAND GRABBING Journeys in the New Colonialism by Stefano Liberti Translated by Enda Flannelly
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ince the food crisis of 2007–8, when the cost of staples such as rice and corn rose dramatically, the race to acquire land in the southern hemisphere has become more intense than ever. Land Grabbing is the story of how one half of the world is starved to feed the other. Verso • HC • 978-1-78168-117-6 • 224 pp. $24.95/$27.95 Can. • Exam Copy: $12.50
“One of the most thoughtful analyses of agrarian capitalism . . . a reminder that both the commission of and the struggle against the global food crisis involves real people.” —Raj Patel, author of Stuffed and Starved
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Ethics & Politics THE FOOD POLICE A Well-Fed Manifesto About the Politics of Your Plate by Jayson Lusk
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n this rebuttal against books like Fast Food Nation, The Omnivore’s Dilemma, and Food, Inc., Jayson Lusk (a professor and the Willard Sparks Endowed Chair in the agricultural economics department at Oklahoma State University) strives to debunk myths propagated by what he calls the “food elite.” He argues that organic food is not necessarily healthier; genetically modified foods haven’t sickened a single person but have made farmers more profitable and hold the promise of feeding impoverished Africans; locavorism is not greener or better for the economy; and that “fixing” school lunch programs won’t make our kids any smarter, among other equally controversial issues. Crown Forum • HC • 978-0-307-98703-7 • 240 pp. • $24.00/$28.00 Can. • Exam Copy: $12.00
STUFFED AND STARVED
REVISED & EXPANDED EDITION
The Hidden Battle for the World Food System by Raj Patel SELECTED FOR COMMON READING PROGRAMS AT WAGNER COLLEGE AND SKAGIT VALLEY COMMUNITY COLLEGE
“For anyone attempting to make sense of the world
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oing beyond ethical consumerism, food crisis, or understand Raj Patel explains, from seed to the links between U.S. store to plate, the steps necessary farm policy and the ability to regain control of the global food of the world’s poor to feed economy, stop the exploitation of themselves, Stuffed and both farmers and consumers, and Starved is indispensable.” rebalance global sustenance. Melville House • TR • 978-1-61219-127-0 432 pp. • $19.95/NCR • Exam Copy: $3.00
—Michael Pollan
Nutritional Sciences SALT SUGAR FAT How the Food Giants Hooked Us by Michael Moss SELECTED FOR COMMON READING AT VIRGINIA COMMONWEALTH UNIVERSITY AND SOUTHWEST VIRGINIA GOVERNOR’S SCHOOL
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rom a Pulitzer Prize–winning investigative reporter at The New York Times comes a journey into the highly secretive, highly profitable world of the processed food giants. Salt Sugar Fat tells the story of how they have deployed these three essential ingredients, over the past five decades, to dominate the American diet. Random House Trade Paperbacks • TR • 978-0-8129-8219-0 480 pp. • $16.00/NCR • Exam Copy: $3.00
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“Revelatory . . . a shocking, galvanizing manifesto against the corporations manipulating nutrition to fatten their bottom line— one of the most important books of the year.” —Kirkus Reviews (starred review)
Reference & Guides THE NEW CALIFORNIA WINE A Guide to the Producers and Wines Behind a Revolution in Taste by Jon Bonné
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“Bonné’s book should be mandatory reading for all
he New California Wine is a fans of American wine.” comprehensive guide to the —Dave McIntyre, The Washington Post essential wines and producers of California’s “new generation” and the story of the iconoclastic young winemakers who have changed the face of California viniculture in recent years. Jon Bonné paints a portrait of the current state of the industry: its strengths and shortcomings, its indispensable wines and those not worth pursuing. Fullcolor photographs, as well as a region-by-region tour of California’s lesser-known growing areas, reveal the people and places behind the bottles. Ten Speed Press • HC • 978-1-60774-300-2 • 304 pp. • $35.00/$40.00 Can. • Exam Copy: $17.50
SECRETS OF THE SOMMELIERS How to Think and Drink Like the World’s Top Wine Professionals by Rajat Parr and Jordan Mackay JAMES BEARD FOUNDATION AWARD WINNER — BEVERAGE
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ajat Parr, wine director for the Mina Group, and journalist Jordan Mackay present a portrait of the world’s top wine professionals and their trade. The authors interviewed the elite of the sommelier community and their colleagues’ insights, recommendations, and entertaining stories are woven throughout, along with Parr’s own takes on his profession and favorite winemakers and wines. Along the way, the authors give an immersion course in tasting and serving wine; share strategies for securing hard-to-find bottles at a good price and identifying value sweetspots among the many regions; and teach readers how to make inspired food pairings.
Ten Speed Press • HC • 978-1-58008-298-3 • 240 pp. • $32.50/$37.50 Can. Exam Copy: $16.25
CULINARY CAREERS How to Get Your Dream Job in Food with Advice from Top Culinary Professionals by Rick Smilow and Anne E. McBride
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ick Smilow—president of the Institute of Culinary Education (ICE)—taps into his alumni network and beyond to present the only career book with candid portraits of dozens of coveted jobs at all levels. Culinary Careers features exclusive interviews with both food-world luminaries and those on their way up, to help readers discover what life is really like in their desired field.
“Smilow’s book is recommended for readers seeking a thorough introductory exposure to today’s professional possibilities in the culinary world.” —Eric Peterson, Library Journal
Clarkson Potter • TR • 978-0-307-45320-4 • 368 pp. • $16.99/$19.99 Can. Exam Copy: $3.00
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Reference & Guides BAKING by James Peterson JAMES BEARD FOUNDATION AWARD WINNER — BAKING & DESSERTS
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aking is cooking teacher James Peterson’s course in baking fundamentals. In more than 350 recipes and auxiliary techniques—most accompanied by step-by-step photographs—Peterson lays the foundation for lifelong baking success. He teaches readers how to build finished baked goods from their essential components, providing both guidance for less experienced bakers and creative freedom for more confident bakers.
Ten Speed Press • HC • 978-1-58008-991-3 • 400 pp. $40.00/$49.99 Can. • Exam Copy: $20.00
FICTION DELICIOUS! by Ruth Reichl
“Its title strikes me as
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n her memoirs Ruth Reichl has long illuminated the theme of how food defines us, and never more so than in her fiction debut about sisters, family ties, and a young woman who must finally let go of guilt and grief to embrace her own true gifts.
perfectly apt. . . . The novel presents a whole passel of surprises: a puzzle to solve; a secret room; hidden letters; the legacy of James Beard; and a parallel, equally plucky
Random House • HC 978-1-4000-6962-0 • 400 pp. $27.00/$32.00 Can. • Exam Copy: $13.50 For more books by Ruth Reichl, go to: www.ruthreichl.com
also of interest THE BLUE BOTTLE CRAFT OF COFFEE Growing, Roasting, and Drinking, with Recipes by James Freeman, Caitlin Freeman, and Tara Duggan
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ne of the country’s most celebrated roasters explains how to choose, brew, and enjoy the new breed of artisan coffees at home, along with 40 recipes that incorporate coffee or taste good with a cup. The Blue Bottle Craft of Coffee explains this new world from farm to cup, exploring the bounty of beans available and the intricate steps that go into sourcing raw coffee from around the globe. Ten Speed Press • HC • 978-1-60774-118-3 • 240 pp. $24.99/$28.99 Can. • Exam Copy: $12.50
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heroine from the past, who also happens to be a culinary prodigy.” —The New York Times Book Review
order form Examination copies of books are available to instructors seeking titles for classroom adoption. Pricing is $3.00 per paperback with a retail price under $20.00, 50% off per paperback with a retail price of $20.00 or more, and 50% off all hardcovers. Limit of 10 exam copies per instructor per year. You must provide a school mailing address. Offer valid only in the United States. Order examination copies online at www.randomhouse.com/academic/examcopy or use the order form below. Order must be prepaid with a check or money order made payable to Penguin Random House. Purchase orders are not accepted. Please allow 2–4 weeks for delivery; all requests are subject to approval and availability.
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