FALL 2014
INCLUDING
THE GREENWICH WORKSHOP PRESS
NEW RELEA SES
Heritage SEAN BROCK Photographs by Peter Frank Edwards
• National radio interviews • Bullets go here • National print coverage in culinary, men’s, and lifestyle publications • Targeted outreach to Southern-interest magazines and online media outlets • 15-city tour: parties in partnership with bookstores and restaurants
OCTOBER 2014 150 color photographs and illustrations 320 pages 8W" x 11W" Hardcover, jacketed $40.00 ISBN 978-1-57965-463-4 No. 85463 COOKING
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The long-awaited first cookbook from an innovative James Beard Award–winning chef Sean Brock is the chef behind the game-changing restaurants Husk and McCrady’s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end food restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock’s background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes. S E A N B R O C K was raised in rural Virginia, and his roots there inspire his passion for exploring Southern foods and preserving and restoring heirloom ingredients. Executive chef and partner of three award-winning restaurants, including McCrady’s and Husk, in Charleston, and a second Husk location, in Nashville, Brock won the James Beard Award for Best Chef, Southeast, in 2010; he was nominated for Outstanding Chef in 2013 and 2014. His TV résumé includes Top Chef, Iron Chef America, and The Mind of a Chef. He lives in Charleston and Nashville with his wife and two dogs.
Author photo © Andrea Behrends
marketing MARKETING & publicity & PUBLICITY • National television appearances CAMPAIGN
“The most conspicuously gifted American chef of his generation” —Time FURTHER ACCLAIM FOR
SEAN BROCK “[The] reigning kingpin of the American food scene” —Esquire (U.K.)
“A torchbearer for an honest style of home cooking that many of us never truly tasted until now.” —Bon Appétit
“His finely cultured cooking . . . may be the first truly American haute cuisine.” —Esquire “Every ingredient has a story in what may deservedly be the most talked-about restaurant in all the South.” —Andrew Zimmern
“Sean Brock is the brilliant chef who presides over two leading restaurants in Charleston . . . [and creator of] the first salad that had ever truly moved me—actually accelerated my pulse.” —Jeffrey Steingarten, Vogue
“His restaurants are like cleverly argued revisionist histories: they appeal to your nostalgia while reversing your expectations.” —The New Yorker
NEW RELEA SES
The New Health Rules Simple Changes to Transform Your Life FRANK LIPMAN, M.D. and DANIELLE CLARO
• National feature coverage in health, lifestyle, and • Bullets go here news publications • 5-city tour, to include New York and Los Angeles
• Cross-promotion with author’s large social media and web presence • New Year/New You table promotions
JANUARY 2015 Full-color photographs throughout 224 pages 5N" x 7N" Hardcover, jacketed $19.95 ISBN 978-1-57965-573-0 No. 85573 HEALTH/WELLNESS
Frank Lipman, M.D., is “at the vanguard of a revolutionary way to deliver medical care” (O, The Oprah Magazine). The leading expert in the field of integrative and functional medicine—a practice that stresses preventive medicine—he prescribes diet and acupuncture alongside traditional painkillers. And in this book, he offers lifechanging health tips, all presented in an easily digestible and stylish format. The New Health Rules wades through the often contradictory wellness information that bombards us daily and delivers 175 actionable tips that will improve every aspect of our health—body, mind, and soul. Readers will learn simple tools for getting a good night’s sleep, why a daily dose of sunlight is crucial, and which toxic cosmetics and kitchen products should be avoided at all costs. Here Lipman teaches us which foods help prevent Alzheimer’s, why bacteria is so healthy for our digestion, and why sugar is so destructive, and provides an arsenal of recipes to make us stronger and happier. F R A N K L I P M A N , M . D. , is one of the country’s top pioneers in the field of integrative medicine. A leading international speaker on health and wellness, he has been featured in Men’s Health, Vogue, Men’s Journal, Redbook, and Martha Stewart Living. He is a regular contributor to Goop and The Huffington Post, and writes a daily blog for his own site, DrFrankLipman.com. DA N I E L L E C L A R O is the editor-at-large of Real Simple magazine. She’s been editor/ghostwriter on two New York Times bestsellers, special projects director at Condé Nast’s Domino magazine, and editor in chief of Breathe, an indie lifestyle magazine.
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Author photos © Timothy White (Lipman) and Parker Reilly (Claro)
175 actionable tips for whole-body wellness marketing MARKETING & publicity & PUBLICITY • National morning show and talk show appearances CAMPAIGN
THIS BOOK WILL SAVE YOUR LIFE LIPMAN’S RULES 1
Eat the whole egg.
2
Cut out sugar and bread.
3
Get 15 minutes of sunshine a day.
4
Don't count calories.
5
Double your lunch. Halve your dinner.
6
Make friends with bacteria.
7
Step away from the statins.
8
Spend more time standing and less time sitting.
9
Be nice to your body and your mind.
10 Take your time, and make it stick.
NEW RELEA SES
Mallmann on Fire 100 Recipes
FRANCIS MALLMANN with Peter Kaminsky
Captivating recipes to cook anytime, anywhere, indoors and out
• Bullets go here • Regional style section features and reviews • Travel campaign • 10-city tour • Holiday gift guides
OCTOBER 2014 250 color photographs 320 pages 8½" x 11¼" Hardcover, jacketed $40.00 ISBN 978-1-57965-537-2 No. 85537 COOKING
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“Elemental, fundamental, and delicious” is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. The New York Times called Mallmann’s first book, Seven Fires, “captivating” and “inspiring.” And now, in Mallmann on Fire, the passionate master of the Argentine grill takes us grilling in magical places—in winter’s snow, on mountaintops, on the beach, on the crowded streets of Manhattan, on a deserted island in Patagonia, in Paris, Brooklyn, Bolinas, Brazil—each locale inspiring new discoveries as revealed in 100 recipes for meals both intimate and outsized. We encounter legs of lamb and chicken hung from strings, coal-roasted delicata squash, roasted herbs, a parrillada of many fish, and all sorts of griddled and charred meats, vegetables, and fruits, plus rustic desserts cooked on the chapa and baked in wood-fired ovens. At every stop along the way there is something delicious to eat and a lesson to be learned about slowing down and enjoying the process, not just the result. F R A N C I S M A L L M A N N is the reigning star of food television in the Spanish-speaking world, and the most famous and popular chef in South America. He has three restaurants: one in Mendoza, Argentina’s wine country; another in the La Boca neighborhood of Buenos Aires; and the third in the picturesque village of Garzón, Uruguay. USA Today and The Times (U.K.) have named his restaurants among the top 10 places to eat in the world.
Author photo © Peter Buchanan-Smith
marketing MARKETING & publicity & PUBLICITY • National feature coverage in food, lifestyle, men’sCAMPAIGN interest, and travel publications
100 TRANSPORTING RECIPES FROM THE MASTER OF LIVE-FIRE COOKING Praise for
Francis Mallmann and Seven Fires “Elemental, fundamental, and delicious” —ANTHONY BOURDAIN
“A genius and a true visionary” —STEVE RAICHLEN
“Captivating . . . as straightforward as it is appealing” —THE NEW YORK TIMES
“Fascinating” —HOUSTON CHRONICLE
ALSO BY
FRANCIS MALLMANN See page 31
NEW RELEA SES
The Wreath Recipe Book Year-Round Wreaths, Swags, and Other Decorations to Make with Flowering Branches ALETHEA HARAMPOLIS and JILL RIZZO of Studio Choo
A guide to making decorations with branches all year long
• Bullets go here • Facebook and Instagram buzz campaign • Holiday gift guides • Workshop events, both with and without the authors
OCTOBER 2014 400 color photographs 272 pages 8" x 9¼" Paper-over-board $24.95 ISBN 978-1-57965-559-4 No. 85559 CRAFTS/GARDENING
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From the authors of the widely popular Flower Recipe Book, and in the same successful format, The Wreath Recipe Book provides 100 “recipes” to make with flowering and leafy branches. These aren’t just evergreens for Christmas—the book is organized seasonally, with dozens of projects to make throughout the year. In the spring, a cherry blossom bough gets a touch of whimsy with a colorful ribbon, and a tabletop is adorned with lilacs and olive branches. In the summer, a garland features sage with pomegranates and citrus-colored strawflowers. In the fall, wreaths are created with magnolias, rosemary, and plums, and gourds are used to create an unexpected garland. Winter highlights cedar, pine, and juniper, yielding unexpected table settings and new wreath shapes. There are detailed ingredient lists and hundreds of step-by-step photos as well as chapters covering basic techniques, sourcing, and care information. A L E T H E A H A R A M P O L I S and J I L L R I Z ZO are the authors of Artisan’s Flower Recipe Book, praised by The New York Times as “a beautifully illustrated and practical guide to the ephemeral art of fresh-flower arranging.” They run Studio Choo in San Francisco, where they create wild, sculptural arrangements and teach a variety of flowerarranging classes. Their work has been featured in The New York Times, Real Simple, Redbook, Country Living, and Brides; in their guest column on Design*Sponge; and on lifestyle sites like Apartment Therapy, Kinfolk, and Remodelista.
Author photo © Paige Green
marketing MARKETING & publicity & PUBLICITY • National feature coverage in home, gardening, CAMPAIGN lifestyle, and general-interest publications
WREATHS, SWAGS, AND OTHER DECORATIONS FOR EVERY SEASON
New techniques and breathtaking designs
Projects for all budgets and skill levels
Plus place settings, centerpieces, and more
Also in this series See page 34
NEW RELEA SES
3D COVER TK
Flavor Flours A New Way to Bake with Whole and Ancient Grains, Nuts, and Other Non-Wheat Flours ALICE MEDRICH
Discover the flavor your desserts have been missing
• Bullets go here • Regional print campaign • National and local radio interviews • 10-city author tour, to include Los Angeles, New York, and San Francisco • Features and giveaways on baking websites and blogs
NOVEMBER 2014 100 color photographs 352 pages 7G/af" x 10" Hardcover, jacketed $35.00 ISBN 978-1-57965-513-6 No. 85513 COOKING
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In this monumental new work, beloved dessert queen Alice Medrich applies her baking precision and impeccable palate to flavor flours—wheat-flour alternatives including rice flour, oat flour, corn flour, sorghum flour, teff, and more. The resulting (glutenfree!) recipes show that baking with alternate flours adds an extra dimension of flavor. Brownies made with rice flour taste even more chocolaty. Buckwheat adds complexity to a date and nut cake. Ricotta cheesecake gets bonus flavor from a chestnut flour crust; teff is used to make a chocolate layer cake that can replace any birthday cake with equally pleasing results. All of the nearly 125 recipes—including Double Oatmeal Cookies, Buckwheat Gingerbread, Chocolate Chestnut Soufflé Cake, and Blueberry Corn Flour Cobbler—take the flavors of our favorite desserts to the next level. The book is organized by flour, with useful information on its taste, flavor affinities, and more. And because flavor flours don’t react in recipes the same way as wheat flour, Medrich explains her innovative new techniques with the clarity and detail she is known for. A L I C E M E D R I C H is truly a star in the baking world, having won more cookbook-of-the-year awards and best in the dessert and baking category awards than any other author. She received her formal training at the prestigious École Lenôtre in France, and is widely credited with introducing the chocolate truffle to the United States. She is devoted to teaching and sharing her expansive knowledge about baking. She lives in Berkeley, California.
Author photo © Deborah Jones
marketing MARKETING & publicity & PUBLICITY • National feature coverage in food and lifestyle CAMPAIGN publications
corn flour
sorghum flour
FLAVOR FLOURS ARE TAKING DESSERTS TO THE NEXT LEVEL
teff flour
oat flour
Also by Alice Medrich
See page 29
NEW RELEA SES
The Furniture Bible Everything You Need to Know to Identify, Restore, and Care for Furniture CHRISTOPHE POURNY Foreword by Martha Stewart
• Bullets go here • Targeted outreach to men’s-interest and design websites • Author appearances by request
NOVEMBER 2014 Over 500 color photographs and illustrations 304 pages 7O" x 9O" Paper-over-board $35.00 ISBN 978-1-57965-535-8 No. 85535 DESIGN/FURNITURE AND ANTIQUES AND COLLECTIBLES
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A comprehensive guide to restoring, transforming, preserving, and learning about your furniture Christophe Pourny learned the art of furniture restoration in his father’s atelier in the South of France. In this, his first book, he teaches readers everything they need to know about the provenance and history of furniture, as well as how to restore, update, and care for their furniture—from antiques to midcentury pieces, family heirlooms or funky flea-market finds. The heart of the book is an overview of Pourny’s favorite techniques—ceruse, vernis anglais, and water gilding, among many others—with full-color step-by-step photographs to ensure that readers can easily replicate each refinishing technique at home. Pourny brings these techniques to life with a chapter devoted to real-world refinishing projects, from a veneered table to an ebonized desk, a gilt frame to a painted northern European hutch. Rounding out this comprehensive guide is care and maintenance information, including how to properly clean leather, polish hardware, fix a broken leg, and replace felt pads, as well as recipes to make your own wax, shellac, varnish, stain, and more. C H R I S T O P H E P O U R N Y is one of the most esteemed furniture restorers in the business. Top decorators like Bunny Williams trust him to regild Louis XVI bergères and refresh the luster on French-polished 18th-century dining tables. Today, Pourny is the unofficial restorer to the City of New York and counts Uma Thurman and Martha Stewart among his celebrated clients. He frequently appears in top shelter publications, and his handcrafted furniture tonics are sold nationwide.
Author photo © James Wade
marketing MARKETING & publicity & PUBLICITY • National and regional feature coverage in home CAMPAIGN publications
READERS WILL LEARN HOW TO:
Identify provenance and quality
Choose the right finish for every piece
Replicate all of Pourny’s favorite techniques
NEW RELEA SES
Della Fattoria Bread 63 Foolproof Recipes for Yeasted, Enriched& Naturally Leavened Breads KATHLEEN WEBER Foreword by Thomas Keller
World-class breads for the home baker
• Bullets go here • Targeted outreach to baking blogs and websites • 5-city author tour • Author appearance at NCIBA Trade Show
SEPTEMBER 2014 125 color photographs 304 pages 7½" x 9½" Paper-over-board $29.95 ISBN 978-1-57965-531-0 No. 85531 COOKING/BREAD
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Bread is one of the most fundamental parts of our diet, yet so many of us rely on bland grocery-store offerings when flavorsome breads can easily be made at home. Della Fattoria Bread teaches readers to make the popular breads of this award-winning bakery. More than an instructional guide, the book takes the fear out of bread baking, and encourages bakers to draw on their senses, experiences, and instincts. Weber’s teachings are homespun and based on passed-down wisdom, not on finicky science or dull kitchen textbooks. The book is filled with invaluable bread-baking secrets, including starters and proper techniques, and features recipes for all levels of bakers. Beginners can learn to bake yeasted breads using pans. Advanced bakers can jump right into making free-form loaves of naturally leavened breads in all shapes and flavors. Other chapters include recipes for enriched breads like brioche and challah; pre-fermented breads, including baguettes; and crackers, breadsticks, naan, and more. The book includes recipes that incorporate the breads, too, such as Tomato Bread Soup and Della Fattoria’s famous Tuna Melt Piadina, along with the stories of the bakery and the unique family that has run it for nearly 20 years. In 2011, Bon Appétit named Della Fattoria one of “America’s 10 Best Bread Bakeries.” K AT H L E E N W E B E R opened the bakery in 1995 and her first clients included The French Laundry and the Sonoma Mission Inn, which quickly put Della Fattoria on the map. The business now includes a café in Petaluma and a stand at San Francisco’s Ferry Plaza Farmers Market. Located on a working ranch, Della Fattoria is run by Kathleen; her husband, Ed; and her children, Elisa and Aaron.
Author photo © Ed Anderson
marketing MARKETING & publicity & PUBLICITY • National feature coverage in food and lifestyle CAMPAIGN publications
BAKE BREAD THE DELLA WAY
Start simple, with breads made in pans
Rely on your senses— and trust your instincts
Make a meal out of your bread
NEW RELEA SES
Taxidermy Art A Rogue’s Guide to the Work, the Culture, and How to Do It Yourself ROBERT MARBURY
• Bullets go here • Social media buzz campaign focusing on Facebook and Instagram • Cross-promotion with galleries and museums
OCTOBER 2014 More than 100 color photographs and 60 illustrations 240 pages 6¼" x 8½" Paper-over-board $18.95 ISBN 978-1-57965-558-7 No. 85558 ART/CRAFTS
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Featuring the most influential artists working today, plus how-to projects for the budding taxidermist In this collection of taxidermy art, you’ll find a winged monkey with a fez and a martini glass, a jewel-encrusted piglet, a bionic fawn, and a polar bear balancing on a floating refrigerator. Author Robert Marbury makes for a friendly (and often funny) guide, addressing the three big questions people have about taxidermy art: What is it all about? Can I see some examples? and How can I make my own? He takes readers through a brief history of taxidermy (and what sets artistic taxidermy apart) and presents stunning pieces from the most influential artists in the field. Rounding out the book are illustrated how-to lessons to get readers started on their own work, with sources for taxidermy materials and resources for the budding taxidermist. R O B E R T M A R B U RY is the director and cofounder of the Minnesota Association of Rogue Taxidermists. He is a multidisciplinary artist working in fabric, photography, and fur, and in addition to creating his own art, he launched the taxidermy bienniel at La Luz de Jesus Gallery in Los Angeles and currently co-hosts and judges the annual Carnivorous Nights Taxidermy Contest in Brooklyn. Marbury lives in Baltimore and lectures internationally on rogue taxidermy.
Author photo © Robert Marbury
marketing MARKETING & publicity & PUBLICITY • National and regional feature coverage in art, CAMPAIGN decorating, and men’s magazines
TAXIDERMY GONE ROGUE
NEW RELEA SES
Classic Bedtime Stories SCOTT GUSTAFSON
• Oversized format • Bullets go here • Attractive gift pricing
• BEA giveaway fine-art book promotion poster
SEPTEMBER 2014 50 full-color paintings 84 pages 10½" x 12" Hardcover, jacketed $19.95 ISBN 978-0-86713-158-1 No. 83158 CHILDREN/GIFT
18 G R EENWICH WOR KS H OP PRE SS
S CO T T G U S TA F S O N ’s first artistic inspirations were Disney and Warner Brothers cartoons. He pursued animation at the Chicago Academy of Fine Arts and Columbia College, but the discovery of book illustrations by N. C. Wyeth, Arthur Rackham, and Norman Rockwell galvanized him. His early illustration work appeared in magazine as diverse as The Saturday Evening Post and Playboy. He went on to illustrate Peter Pan and The Nutcracker as well as two original titles, Alphabet Soup and Animal Orchestra. His Classic Fairy Tales and Favorite Nursery Rhymes from Mother Goose have, combined, over 325,000 copies in print.
Author photo © Patricia Gustafson
marketing MARKETING & publicity & PUBLICITY • Full-color sales BLAD CAMPAIGN
Once upon a time, artist Scott Gustafson set out to illustrate classic stories, fairy tales, and nursery rhymes. Decades later, his immediately recognizable paintings have made bestsellers of Peter Pan, The Night Before Christmas, Classic Fairy Tales, and Favorite Nursery Rhymes from Mother Goose. Now he gives us Classic Bedtime Stories, a lavishly illustrated, oversized collection of some of his favorite tales. Stories such as “Sleeping Beauty,” “Jack and the Beanstalk,” and “Sambha and the Tigers” leap off the page thanks to Gustafson’s exquisite paintings and lively retelling of these classics. “The Lion and the Mouse” and “The Country Mouse and the City Mouse” demonstrate his talent at creating uncanny anthropomorphic characters who keep us smiling even as they teach us about tolerance, diversity, and the Golden Rule. A book that even adults will enjoy reading aloud again and again, Classic Bedtime Stories will keep youngsters of all ages engaged for hours. Gustafson’s unique style makes this a volume to be cherished by children, parents, and grandparents for generations to come.
I N C LU D I N G : “The Country Mouse and the City Mouse” “Sleeping Beauty” “The Tortoise and the Hare” “The Story of Little Sambha and the Tigers” “The Three Billy Goats Gruff” “The Lion and the Mouse” “The Bremen Town Musicians” “Jack and the Beanstalk”
“Little Sambha and the Tigers”
“Sleeping Beauty”
A LS O BY S COT T GUSTA FS O N See page 42 “The Three Billy Goats Gruff”