Fall 2013

ten speed press

Cookbooks
New York Times Bestseller Jerusalem

“ These vibrant recipes are spice-heavy, vegetable-forward,

and consistently delicious.”
—Bon Appétit

“ I didn’t think it was possible, but Ottolenghi has outdone

himself with Jerusalem.”
—Suzanne Goin, author of Sunday Suppers at Lucques

“ It’s a volume that makes you want to cook. It makes you

want to eat. And it makes you want to travel.”
—Heidi Swanson, author of Super Natural Every Day

“ The passion and skill evident in this collection of

Mediterranean cuisine are contagious.”
—Booklist

“ Creative, splendidly illustrated recipes that you are unlikely

to find in any other single cookbook—or any other single
city—in the world.”
—Wall Street Journal

“ The book is gorgeous, perfect to work your way through

one recipe at a time.”
—Food52

“It’s the book’s personal approach that imparts it with

a sense of yearning that goes far beyond hunger.”
JERUSALEM
—Saveur
Yotam Ottolenghi and Sami Tamimi
$35.00 hardcover
ISBN: 978-1-60774-394-1
eBook ISBN: 978-1-60774-395-8
forthcoming Spring 2013 Titles
I LOVE NEW YORK
Daniel Humm and Will Guidara
From the acclaimed team behind Manhattan’s
three-Michelin-starred Eleven Madison Park and
NoMad restaurants comes this deluxe cookbook
showcasing the foods, ingredients, and culinary
history of New York.
“It should be no surprise that this book is as beautiful as
it is enjoyable, and as delectable as it is inspiring, given
the history of the authors in their restaurants. Their passion
for New York and their loyalty to local suppliers of superb
ingredients shows throughout the pages, as does the
respect and inspiration Daniel Humm exhibits in every-
thing he serves.”
—Mimi Sheraton, food journalist and former restaurant critic
of the New York Times
$50.00 hardcover (Can $58.00)
ISBN: 978-1-60774-440-5 • eBook ISBN: 978-1-60774-441-2
On sale 4/9/2013
VEGETABLE LITERACY
Deborah Madison
In her latest book, Deborah Madison, America’s
leading authority on vegetarian cooking and author
of Vegetarian Cooking for Everyone, reveals the
surprising relationships between vegetables, edible
flowers, and herbs within the same botanical families,
and how understanding these connections can help
home cooks see everyday vegetables in a new light.
“ Vegetable Literacy is Deborah Madison’s latest tour de
force, a massive well of knowledge that makes you want
to read and learn as well as cook.”
—Yotam Ottolenghi, author of Jerusalem and Plenty
“ This is a monumental cookbook from a gifted writer
and one of the best cooks of our time.”
—David Lebovitz, author of Ready for Dessert
$40.00 hardcover (Can $46.00)
ISBN: 978-1-60774-191-6 • eBook ISBN: 978-1-60774-192-3
On sale 3/19/2013
POK POK
Andy Ricker with jj goode

An indispensable guide to making authentic Thai dishes

at home from Andy Ricker, the chef and owner of the
wildly popular and widely lauded Pok Pok restaurants.
After decades spent traveling throughout Thailand, Andy
Ricker wanted to bring the country’s famed street food
stateside. In 2005 he opened Pok Pok—so named for the
sound a pestle makes when it strikes a clay mortar—in an
old shack in a residential neighborhood of Portland, Oregon.
Ricker’s traditional take on Thai food soon elicited raves from
the New York Times and Gourmet magazine, establishing him
as a culinary star. Now, with his first cookbook, Ricker tackles
head-on the myths that keep people from making Thai food
at home: that it’s too spicy for the American palate or too
difficult to source ingredients. Including classic recipes for
simple and delicious Thai dishes, as well as the fundamental
master recipes of Thai cooking and a primer in techniques
and flavor profiles, the Pok Pok cookbook allows home cooks
to recreate the authentic and timeless dishes of Thailand.

Andy Ricker worked in restaurants all over the world before

settling in Portland, Oregon, where he opened his first
restaurant, Pok Pok. He has since gone on to open Whiskey
Soda Lounge, Noi, and Lat Khao in Portland, and Pok Pok
and Phat Thai in New York City. He has been featured in
Food & Wine, Saveur, and Bon Appétit. He splits his time
between New York City and Portland, Oregon.

Cooking – Thai · 8 x 10 1/2; 272 pages; 100 full-color photos · $35.00 hardcover (Can $41.00)
ISBN: 978-1-60774-288-3 · eBook ISBN: 978-1-60774-289-0 · On sale 10/29/2013 · World English: Crown
Translation: InkWell Management, LLC
Also by Yotam Ottolenghi and Sami Tamimi
Jerusalem
7 2/3 x 10 2/3 ; 320 pages; full color
$35.00 hardcover
ISBN: 978-1-60774-394-1
eBook ISBN: 978-1-60774-395-8
OTTOLENGHI
The Cookbook
yotam ottolenghi and sami tamimi

Available for the first time in an American edition, this debut

cookbook, from New York Times bestselling authors Yotam
Ottolenghi and Sami Tamimi of Jerusalem and Plenty, features
140 recipes culled from their beloved Ottolenghi restaurants and
inspired by the diverse culinary traditions of the Mediterranean.
Yotam Ottolenghi’s four restaurants—each a patisserie, deli,
restaurant, and bakery rolled into one—are among London’s
most popular culinary destinations. Now readers who can’t travel
to one of the pristine food shops can re-create its famous dishes
at home with recipes like Harissa-Marinated Chicken with Red
Grapefruit Salad, and Cauliflower and Cumin Fritters with Lime
Yogurt. The recipes reflect the authors’ upbringings in Jerusalem
yet also incorporate culinary traditions from California, Italy, and
North Africa, among others. Featuring abundant produce, a full
chapter devoted to the “mighty eggplant,” and numerous fish
and meat dishes, as well as Ottolenghi’s famed cakes and breads,
Ottolenghi invites readers into a world of inventive flavors and
fresh, vibrant cooking.

Yotam Ottolenghi owns an eponymous group of four restaurants,

plus a high-end restaurant, Nopi, in London. Sami Tamimi is a
partner and head chef at Ottolenghi. They have been featured in
the New York Times, Saveur, and the Los Angeles Times. They live
in London.

Cooking – Middle Eastern · 7 2/3 x 10 2/3 ; 304 pages; 115 full-color photos · $35.00 hardcover
ISBN: 978-1-60774-418-4 · eBook ISBN: 978-1-60774-419-1 · On sale 9/3/2013 · All rights: Random House Group Ltd. (UK)
Manresa
An Edible Reflection
David Kinch with Christine Muhlke
foreword by eric ripert

The long-awaited debut cookbook from Manresa’s David Kinch,

a chef who has revolutionized restaurant culture with his
farm-to-table ethic and passionate focus on the terroir of
Northern California.
Since opening Manresa in Los Gatos in 2002, David Kinch has
done more to create a sense of place through his food—specifically
where the Santa Cruz Mountains meet the sea—than any other chef
on the West Coast. Working with nearby Love Apple Farms, Kinch
pioneered a unique partnership, helping the farm plan crops for
its 20 acres and using them to supply almost all of the restaurant’s
produce. These ingredients, as thoughtfully interpreted by the
award-winning chef, are at the heart of the Manresa experience.
From Chef Kinch’s inspirations to his techniques, Manresa will
celebrate not only the creativity behind the food of the restaurant,
but also its profound connection to the people, land, and sea of
Northern California.

David Kinch’s singular style of American cooking has placed him

on the world culinary map and assured his legacy in the advance-
ment of California cuisine. He has won Best Chef Pacific from the
James Beard Foundation and Chef of the Year from GQ, and his
restaurant, Manresa, holds two Michelin stars. He lives in Northern
California. Christine Muhlke is the executive editor of Bon Appétit
and the author of On the Line: Inside the World of Le Bernardin
with Eric Ripert. She lives in New York City.

Cooking – American – California Style · 9 1/2 x 11 1/4 ; 336 pages; 75 full-color photos · $50.00 hardcover (Can $58.00)
ISBN: 978-1-60774-397-2 · eBook ISBN: 978-1-60774-398-9 · On sale 10/22/2013 · World English: Crown
Translation: InkWell Management, LLC
Ivan Ramen
Love, Obsession, and Recipes from Tokyo’s Top Noodle Joint
Ivan Orkin with Chris Ying

The ultimate guide to ramen from Ivan Orkin, the iconoclastic,

New York–born owner of Tokyo’s famed ramen shop.
Chefs and food writers in the know revere Ivan Orkin’s traditional
Japanese take on ramen, as evidenced by media coverage of his
restaurant, Ivan Ramen, in Lucky Peach, the New York Times, and
Food & Wine. From his journey as a dyed-in-the-wool New Yorker
to becoming the chef and owner of one of Japan’s most beloved
ramen restaurants, Orkin’s passion for ramen is contagious, his
story fascinating, and his recipes to die for. Arguably the only chef
in the world with the knowledge and access to convey such a
candid look at Japanese cuisine to a Western audience, Orkin
is perfectly positioned to author what will be the ultimate English-
language overview on ramen and all of its rituals.

Ivan Orkin is the owner of Ivan Ramen, the incredibly popular

ramen restaurant, with two locations in Tokyo, and a third open-
ing in Manhattan in 2013. Ivan’s unique story as a New Yorker who
moved to Japan and opened a lauded Japanese ramen restaurant
has been covered by the Wall Street Journal, CNN, and NPR. He
lives in Tokyo and New York City. Chris Ying is the editor-in-chief
of Lucky Peach quarterly and editor and designer of the Mission
Street Food cookbook. He lives in San Francisco.

Cooking – Japanese · 8 x 9; 240 pages; 100 full-color photos · $32.50 hardcover (Can $37.50)
ISBN: 978-1-60774-446-7 · eBook ISBN: 978-1-60774-447-4 · On sale 11/5/2013 · All Rights: Crown
In the Charcuterie
The Fatted Calf’s Guide to Making Sausage, Salumi,
Pâtés, Roasts, Confits, and Other Meaty Goods
taylor boetticher and Toponia Miller

From the San Francisco Bay Area’s favorite charcuterie, the

Fatted Calf, comes this definitive resource for the modern meat
lover with step-by-step instructions for sourcing, butchering,
curing, and preparing meat in all its glorious forms.
The tradition of preserving meats—known as “charcuterie” in
French, “salumi” in Italian—is one of the oldest and most widely
practiced of all the food arts. The craft charcuterie movement has
now captured the modern imagination, with scores of charcuteries
and salumerias opening across the country. With In the Charcuterie,
co-owners and founders Taylor Boetticher and Toponia Miller of
the Fatted Calf make accessible the wide array of meat products
they sell in their shops, from potted meats to roasts to sausages to
confits. With more than 250 full-color photographs, this instructive
and inspiring tome is a comprehensive resource for anyone fasci-
nated by the art of preserving meat.

Taylor Boetticher and Toponia Miller are the husband-and-wife

team behind the Fatted Calf Charcuterie, which they opened after
apprenticing with legendary Tuscan butcher Dario Cecchini, made
famous by Bill Buford in his memoir Heat. The couple met at the
Culinary Institute of America in Hyde Park, then moved to the
San Francisco Bay Area and worked in restaurants including
Mustards, The Café at MOMA, and Café Rouge before opening
the Fatted Calf in Napa and San Francisco.

Cooking – Meat • 9 x 10; 320 pages; 250 full-color photos • $40.00 hardcover (Can $46.00)
ISBN: 978-1-60774-343-9 • eBook ISBN: 978-1-60774-344-6 • On sale 9/17/2013 • All Rights: Crown
Also by Nigel Slater
Tender
6 1/2 x 9 1/2; 624 pages; full color
$40.00 hardcover
ISBN: 978-60774-037-7 · eBook ISBN: 978-1-60774-040-7

Ripe
61/2 x 9 1/2; 600 pages; full color
$40.00 hardcover
ISBN: 978-60774-332-3 · eBook ISBN: 978-1-60774-333-0
Stories from the larder
A Kitchen Diary
Nigel Slater

From beloved British food writer Nigel Slater, a beautiful

and inspiring chronicle of a year in food.
Nigel Slater is Britain’s foremost food writer, and his conversational,
idiosyncratic approach to cooking fills this record of a year in his
kitchen. Based around his journal entries (with titles like “Using up
the leeks” and “Cheating with puff pastry”) and musings on what
he ate on a particular day, Stories from the Larder offers a glimpse
into the daily effort of providing oneself with sustenance, in several
hundred recipes both planned out and cobbled together. Slater’s
inspired prose and seasonal cooking style will appeal to cooks of
all inclinations and abilities. This book reminds us that recipes can
be much more than a set of instructions; they can share the very
human moments involved in the act of cooking.

Nigel Slater is the author of numerous bestselling books, including

the classics Ripe, Tender, and the critically acclaimed The Kitchen
Diaries. He has written a much-loved column for the Observer for
twenty years and is the host of the award-winning BBC series Simple
Suppers. His memoir, Toast, has won six major awards, including
British Biography of the Year, and has been adapted into a feature
film. He lives in London.

Cooking – British · 6 1/2 x 9 1/2 ; 544 pages; 200 full-color photos · $40.00 hardcover
ISBN: 978-1-60774-543-3 · eBook ISBN: 978-1-60774-544-0 · On sale 9/24/2013 · All Rights: HarperCollins Publishers Ltd. (UK)
Le Pigeon
The Cookbook
Gabriel Rucker, Andrew Fortgang, and Meredith Erickson
foreword by Tom Colicchio

This debut cookbook from James Beard Rising Star Chef Gabriel
Rucker features a serious yet playful collection of 150 recipes from
his phenomenally popular and award-winning Portland restaurant,
Le Pigeon.
In the five years since Gabriel Rucker took the helm at Le Pigeon,
he has catapulted from culinary school dropout to James Beard
Award–winning chef. Le Pigeon is his offal-centric and meat-heavy
restaurant, but it’s by no means dogmatic. The menu offers every-
thing from uncommon delicacies, like trotters and beef cheeks, to
vegetarian dishes like a mustard greens quiche, as well as beverages
from Miller High Life to grand cru Champagnes. In their first cook-
book, Rucker and general manager/sommelier Andrew Fortgang
celebrate these high-low extremes in cooking, combining the wild
and the refined in the unique and progressive style that they have
become known for.

Gabriel Rucker is a Food & Wine Best New Chef and is the chef and
co-owner of Le Pigeon and Little Bird, and Andrew Fortgang is
the co-owner, general manager, and sommelier of both restaurants.
They live in Portland, Oregon. Meredith Erickson is co-author of
The Art of Living According to Joe Beef; her work has appeared in
the New York Times and Elle. She lives in London.

Cooking – American – Northwest · 8 1/2 x 10 7/8 ; 336 pages; 125 full-color photos · $40.00 hardcover (Can $46.00)
ISBN: 978-1-60774-444-3 · eBook ISBN: 978-1-60774-445-0 · On sale 9/17/2013 · All Rights: Crown
The New California Wine
A Guide to the Producers and Wines Behind a Revolution in Taste
Jon Bonné

A comprehensive guide to the must-know wines and producers of

California’s “new generation,” and the story of the innovative young
winemakers who have changed the face of California viniculture.
Part buyer’s guide, part oenophile’s manifesto, The New California
Wine is the untold story of the California wine industry: its ascent after
the 1976 “Judgment of Paris,” decline in the hyper-commercialized
climate of the 1980s and 1990s, and renaissance today as young,
innovative producers rewrite the rules of wine production. Jon
Bonné writes from the front lines of the California wine revolution,
where he has access to the fascinating stories, philosophies, and
techniques of top producers.

Jon Bonné is the wine and spirits editor of the San Francisco Chronicle,
responsible for each Friday’s wine section as well as the annual
“Top 100 Wines” list. His work has earned awards from the Associa-
tion of Food Journalists and the James Beard Foundation. He lives
in San Francisco.

Cooking – Wine & Spirits • 7 7/16 x 9; 240 pages; 50 full-color photos • $32.50 hardcover (Can $38.50)
ISBN: 978-1-60774-300-2 • eBook ISBN: 978-1-60774-301-9 • On sale 11/5/2013 • All Rights: Crown
Japanese Soul Cooking
Ramen, Tonkatsu, Tempura, and More from the Streets
and Kitchens of Tokyo and Beyond
Tadashi Ono and Harris Salat

An introduction to Japanese comfort food and its recipes for

American home cooks, exploring new ingredients, techniques, and
the surprising origins of popular dishes like gyoza and tempura.
Japanese food is often thought of as austere and largely unap-
proachable. But through fascinating narrative and lush location
photography, Tadashi Ono and Harris Salat introduce American
cooks to Japan’s long history of homey comfort food, which has
now firmly taken root in the United States. Some of the dishes are
already loved here, like ramen and gyoza. Others, like Japanese-
style fried chicken and okonomiyaki, will be delightful surprises,
perfect for a weeknight meal or weekend entertaining.

Tadashi Ono was executive chef at Matsuri in New York City. He

has been featured in the New York Times, Gourmet, and Food &
Wine. Harris Salat’s stories about food and culture have appeared
in the New York Times, Saveur, and Gourmet, and he runs the
restaurant Ganso in Brooklyn.

Also by Tadashi Ono and Harris Salat

Japanese Hot Pots
9 x 9 1/2; 160 pages; full color
$25.00 paper with flaps (Can $29.95)
ISBN: 978-1-58008-981-4
eBook ISBN: 978-1-60774-131-2
The Japanese Grill
9 x 9 1/2; 192 pages; full color
$25.00 paper with flaps (Can $28.95)
ISBN: 978-1-58008-737-7
eBook ISBN: 978-1-60774-066-7

Cooking – Japanese • 7 7/16 x 9; 240 pages; 80 full-color photos • $27.50 hardcover (Can $32.00)
ISBN: 978-1-60774-352-1 • eBook ISBN: 978-1-60774-353-8 • On sale 9/10/2013 • All Rights: Crown
SOUTHERN ITALIAN DESSERTS
The Great Undiscovered Recipes of Sicily, Campania, Puglia, and Beyond
Rosetta Costantino

A mouthwatering guide to the festive, iconic sweets of

Southern Italy, including recipes and information on the
desserts’ cultural origins.
As a follow-up to her acclaimed My Calabria, Rosetta Costantino
collects 75 of the most important and innovative desserts from
the Southern Italian regions of Basilicata, Calabria, Campania,
Puglia, and Sicily. These regions have a rich tradition of enchanting
desserts—many of them tied to holidays and festivals—and in
addition to fail-proof recipes, the author gives rich background
on the context, symbolism, and historic origins of each dish.

Author and cooking instructor Rosetta Costantino was born and

raised in Verbicaro, a small wine-producing hill town in Calabria,
at the southern tip of Italy. She is a co-author of My Calabria:
Rustic Family Cooking from Italy’s Undiscovered South, which
was nominated for an IACP award in 2011. She lives in the San
Francisco Bay Area.

Cooking – Desserts • 7 1/2 x 9 3/4; 256 pages; 70 full-color photos • $29.99 hardcover (Can $35.00)
ISBN: 978-1-60774-402-3 • eBook ISBN: 978-1-60774-403-0 • On sale 10/8/2013 • All Rights: Crown
VEGETARIAN COOKING FOR EVERYONE,
REVISED
Deborah Madison

The revised edition of this landmark cookbook, with more

than 400,000 copies in print, includes dozens of new recipes
and an updated introduction from Deborah Madison,
America’s leading authority on vegetarian cooking.
What Julia Child is to French cooking, Deborah Madison is to
vegetarian cooking—a demystifier and definitive guide to the
subject. After her many years as a teacher and writer, she realized
that there was no comprehensive primer for vegetarian cooking,
no single book that taught vegetarians basic cooking techniques
and how to present vegetarian dishes with style. Originally pub-
lished in 1997, Vegetarian Cooking for Everyone was both ahead
of its time and an instant classic, and has endured as one of the
world’s most popular vegetarian cookbooks. With over 1,400 recipes
suitable for vegetarians, vegans, and everyone else who loves
fresh produce and good food, Vegetarian Cooking for Everyone
is as full of practical information as it is inspiring, a treasure from
a truly irreplaceable culinary voice.

Deborah Madison is the author of 12 books, most recently

Vegetable Literacy. She lives in New Mexico.

Also by Deborah Madison

Vegetable Literacy
9 x 10; 416 pages; full color
$40.00 hardcover (Can $46.00)
ISBN: 978-1-60774-191-6
eBook ISBN: 978-1-60774-192-3

Cooking – Vegetarian • 8 x 10; 768 pages; line drawings • $40.00 hardcover (Can $46.00)
ISBN: 978-1-60774-553-2 • eBook ISBN: 978-1-60774-554-9 • On sale 10/29/2013 • All Rights: Crown
The Crave Bake Shop
50 Seductive Desserts for
a Gluten-Free Lifestyle
Kyra Bussanich
When Kyra Bussanich realized she had to go gluten-free,
she enrolled in pastry school, using trial and error to
recreate her favorite treats sans gluten. As word of mouth
spread about her scrumptious confections, she opened
her own bakery, Crave Bake Shop, and went on to com-
pete—and win!—against “regular” bakers on the Food
Network’s Cupcake Wars. The Crave Bake Shop allows
home bakers to make her indulgent recipes for muffins,
cookies, cobblers, buckles, cream puffs, quick breads,
and Cupcake Wars–winning cupcakes at home.
Cooking – Healthy/Healing – Gluten-Free
7 7/16 x 9; 144 pages; 35 full-color photos
$18.99 hardcover (Can $21.99)
ISBN: 978-1-60774-360-6 • eBook ISBN: 978-1-60774-361-3
On sale 9/10/2013 • All Rights: Crown
DUCK, DUCK, GOOSE
The Ultimate Guide to Cooking Waterfowl,
Both Wild and Domesticated
Hank Shaw
Hank Shaw, a hunter and cook on the forefront of the marsh-
to-table revolution and author of the award-winning blog
Hunter Angler Gardener Cook, demystifies duck and geese,
providing a wealth of knowledge on obtaining, cleaning,
and cooking with both wild and domesticated waterfowl.
Well-positioned to become the authoritative work on the
subject, Duck, Duck, Goose includes information on breeds
and species, purchasing tips, and prep work, as well as reci-
pes ranging from weeknight basics to restaurant-inspired
fare and charcuterie.
Cooking – Game
8 x 9; 240 pages; 80 full-color photos
$24.99 hardcover (Can $28.99)
ISBN: 978-1-60774-529-7 • eBook ISBN: 978-1-60774-530-3
On sale 10/1/2013 • All Rights: Crown
ROOT-TO-STALK COOKING
The Art of Using the Whole Vegetable
Tara Duggan
From James Beard Award–winning food writer Tara Duggan
comes this guide to discovering amazing dishes made from
previously ignored, thrown away, or simply misunderstood
vegetable and fruit parts, showing how to take full advan-
tage of seasonal ingredients to stretch the kitchen dollar. By
focusing on produce that tends to create the most kitchen
waste—broccoli stalks, fennel fronds, artichoke leaves, and
even carrot tops—Root-to-Stalk Cooking teaches how to
waste less, taste more, and save money by thinking differ-
ently about produce.
Cooking – Vegetables
7 1/2 x 9 1/4 ; 208 pages; 35 full-color photos
$22.00 paper with flaps (Can $26.00)
ISBN: 978-1-60774-412-2 • eBook ISBN: 978-1-60774-413-9
On sale 8/13/2013 • All rights: Crown
WHOLE-GRAIN MORNINGS
New Breakfast Recipes
to Span the Seasons
Megan Gordon
A beautifully illustrated guide to the most important meal
of the day, Whole-Grain Mornings, from blogger Megan
Gordon of A Sweet Spoonful, offers 75 recipes for whole-
grain breakfast cereals, granolas, porridges, and mueslis,
as well as a guide to the most commonly used whole grains,
natural sweeteners, and seasonal ingredients. Featuring
information on timesaving alternatives as well as abundant
food and lifestyle photography, this charming cookbook
will inspire readers to make wholesome, enticing sweet
and savory breakfasts.
Cooking – Breakfast
6 3/4 x 9; 176 pages; 35 full-color photos
$22.00 hardcover (Can $26.00)
ISBN: 978-1-60774-500-6 • eBook ISBN: 978-1-60774-501-3
On sale 12/31/2013 • World English: Crown
Translation: Union Literary
Summer 2013 Titles
The cocktail lab
Unraveling the Mysteries of Flavor
and Aroma in Drink, with Recipes
Tony Conigliaro
From the United Kingdom’s preeminent bartender and
one of the leading authorities on “modernist mixology,”
Tony Conigliaro, comes this collection of 60 revolutionary
cocktails, all grounded in the classics but utilizing tech-
nologies and techniques from the molecular gastronomy
movement. In Conigliaro’s hands, drinks like the Vintage
Manhattan and Cosmo Popcorn will redefine your
understanding of what a cocktail can be. With his wildly
innovative approach to drink-making, Conigliaro has
established himself as a modern master of the form.
Cooking – Wine & Spirits
611/16 x 9 7/16 ; 224 pages; 50 full-color photos
$29.99 hardcover (Can $35.00)
ISBN: 978-1-60774-567-9 • eBook ISBN: 978-1-60774-568-6
On sale 7/16/2013
River cottage veg
200 Inspired Vegetable Recipes
Hugh fearnley-whittingstall
Notorious carnivore Hugh Fearnley-Whittingstall goes
vegetarian in his latest cookbook, an inventive offering of
more than 200 vegetarian recipes, 60 of which are vegan.
Having undergone a revolution in his personal eating habits,
Fearnley-Whittingstall is now passionate about sharing the
joys of vegetable-centric food with recipes for everything
from weeknight one-pot meals to meze and tapas dishes
to mix and match. This book is an inspiring new source for
committed vegetarians and carnivores looking to expand
their vegetarian repertoire.
Cooking – Vegetarian
7 7/16 x 9 11/16 ; 416 pages; 189 full-color photos
$35.00 hardcover
ISBN: 978-1-60774-472-6 • eBook ISBN: 978-1-60774-473-3
On sale 5/7/2013
EAT YOUR VEGETABLES
Bold Recipes for the Single Cook
Joe Yonan
An increasing number of Americans are turning to plant-
based diets, and for many, they are the only one in their
household who has made the change. This makes it the
perfect time for this book of vegetarian, flexitarian, and
vegan recipes specifically sized for single portions, from
James Beard Award–winning writer Joe Yonan. In addition
to 80 delectable and satisfying recipes, Eat Your Vegetables
features essays on moving beyond mock meat and the
evolution of vegetarian restaurants, as well as tips for
shopping for, storing, and reusing ingredients.
Cooking – Cookery for One
7 1/2 x 9; 240 pages; 35 full-color photos
$24.99 hardcover (Can $27.99)
ISBN: 978-1-60774-442-9 • eBook ISBN: 978-1-60774-443-6
On sale 8/6/2013
Mastering fermentation
Recipes for Making and Cooking
with Fermented Foods
Mary karlin
From author and cooking teacher Mary Karlin, this beautifully
illustrated and authoritative guide to the art and science of
fermented foods features 90+ recipes that progress from
simple fermented condiments like vinegars and mustards to
more advanced techniques for using wild yeast, fermenting
meats, and curing fish. A lavishly illustrated book, Mastering
Fermentation offers a recipe-driven, food-first approach to
fermentation while also exploring its fascinating history and
health benefits.
Cooking – Culinary Arts
81/2 x 9; 256 pages; 50 full-color photos
$29.99 hardcover (Can $35.00)
ISBN: 978-1-60774-438-2 • eBook ISBN: 978-1-60774-439-9
On sale 8/27/2013
Summer 2013 Titles
The Mac + Cheese Cookbook
50 Simple Recipes from Homeroom,
America’s Favorite Mac and Cheese
Restaurant
Allison Arevalo and Erin Wade
$16.99 hardcover (Can $19.99)
ISBN: 978-1-60774-466-5
eBook ISBN: 978-1-60774-467-2
On sale 8/20/2013
Paleo Cooking from
Elana’s Pantry
Gluten-Free, Grain-Free,
High-Protein Recipes
Elana Amsterdam
$17.99 paperback (Can $20.99)
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The Veggie-Lover’s The Southern Slow Cooker
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50 Vegan “Rooster Sauce” Recipes for Comfort Food Classics
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Randy Clemens $19.99 paperback (Can $23.99)
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Ice Cream Sandwiches
the essential 50 Recipes for Incredibly Cool Treats
Good Food guide Donna Egan
Margaret Wittenberg $16.99 hardcover (Can $19.99)
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