chronicle books food and drink fall 12

8/2/2019 Chronicle Books Food and Drink Fall 12

1/113

2012 Food & Drink Catalog


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Cake Pops HolidaysBy Bakerella

Shes the original. Shes the best. And, shes back for the holidays! With multiple

appearances on the New York TimesBestseller list and closing in on a million copies sold,

Bakerella is the inspiration behind the worldwide sensation that is cake pops. In her

latest offering, she celebrates the season with such winter-themed creations as adorablelittle Christmas trees, silly snowmen, candy canes, and more. These clever and decep-

tively simple designs include step-by-step instructions and lots of colorful photographs,

giving cake pop fans of all abilities the skills to make their treats, display them, or wrap

them up for gifting. Follow Bakerellas tips and tricks for transporting and shipping and

the precious pops will always arrive safely. Have a holly, jolly . . . cake pop!

Bakerella is Angie Dudley, the very popular blogger who chronicles her adventures in baking. Her first book

is Cake Pops: Tips, Tricks, and Recipes for More Than 40 Irresistible Mini Treats,from Chronicle Books.

She lives in Georgia.

Also available:

Cake Pops

MORE THAN

800,000 SOLD!

$19.95 HC

978-0-8118-7637-7

Cake Pops Kit

$19.95 BOX

978-1-4521-0292-4

Cake Pops Holidays$14.95 US

HC 978-1-4521-1116-2

8 x 6 in, 96 pp, color

images throughout

Rights: W

Food/Baking

NOVEMBER

Commonwealth Edition:

Cake Pops Christmas$14.95 US 9.99 UK

978-1-4521-1518-4

Angie Dudleybetter known

as blogger Bakerellaand her

mini treats have a full-on cult

following.Entertainment Weekly

18new cake

pops!

Marketing andPublicity Plan:

National print and

online publicity

Online advertising

Author publicity

Video trailer

If you havent jumped

on the Bakerella

Cake Pop bandwagon you

are missing out!Babble.com


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True Blood: Eats, Drinks, and Bites from Bon TempsBy Gianna Sobol and Alan Ball With Karen S ommer Shalett Recipes by Marcelle Beinvenu Food photographs by Alex Farnum

True Blood,HBOs blockbuster paranormal drama, enthralls a diverse audience of

13 million viewers (and counting). Menus at the now-famous Fangtasia and Merlottes

Bar and Grill play a key role in the series, providing sustenance for its human charac-

ters, evoking memories of a bygone life for its vampires, and serving as a powerfulsymbol for the desires and carnal needs the characters harbor. Its no wonder so many

fans revel in at-home parties inspired by the food on the series! With recipes from

unforgettable scenes, each entertainingly introduced by True Bloods most compelling

characters, these 85 authentic bayou country recipes and 150-plus photos from the

series give fans a bigtaste of Bon Temps.

Gianna Sobolis an associate producer on HBOs hit series

True Blood.She lives in Los Angeles.

Alan Ballis the creator, writer, and producer of the HBO

original series True Bloodand Six Feet Under.He lives in

Los Angeles (but has deep Southern roots).

Also available:

NEWTrue Blood: A Journal

$15.95 PB

978-1-4521-1113-1

Karen Sommer Shalettis the editor-in-chief of DCmagazine,

and a former staff writer for New Orleans Times-Picayune.

Marcelle Bienvenuis co-author of the bestselling New Orleans

heritage cookbook, Cookin Up a Storm.

True Blood: Eats, Drinks,and Bites from Bon Temps$29.95 US

HC 978-1-4521-1086-8

8 x 10 in, 224 pp, full-color

photographs throughout

Rights: W

Food

SEPTEMBER

Food memories are some of the strongest

weve all got . . . Even vampires know that.

And in Bon Temps, we havent found

anything better yet.Sookie Stackhouse,from the introduction

2012 Home Box Office, Inc. All rights reserved. True Blood and

related trademarks are the property of Home Box Office, Inc.

Includesphotos fromthe series!


National print and

online publicity

Online advertising

Online and social media

marketing campaign

Coordinated promotion

with HBO



RootsThe Definitive Compendium with More Than 225 Recipes By Diane Morgan

Foreword by Deborah Madison Photographs by Antonis Achilleos

From the author of more than 10 cookbooks comes this comprehensive guide and

collection of recipes using root vegetables. Discover the fascinating history and lore of

29 major roots, their nutritional content, how to buy and store them, and much more,from the familiar (beets, carrots, potatoes) to the unfamiliar (jicama, salsify, malanga) to

the practically unheard of (cassava, galangal, crosnes). The best part? More than 225

recipessalads, soups, side dishes, main courses, drinks, and dessertsthat bring out

the earthy goodness of each and every one of these intriguing vegetables. From Andean

tubers and burdock to yams and yuca, this essential culinary encyclopedia lets dedicated

home cooks achieve a new level of taste and sophistication in their everyday cooking.

Diane Morganis an award-winning teacher, cookbook author,

and freelance food writer. She lives in Portland, Oregon.

Deborah Madisonis an award-winning cookbook author

and writes articles on cooking, food, and farming.

Antonis Achilleosis a New Yorkbased food photographer.

Roots$40.00 US

HC 978-0-8118-7837-1

8 x 10 in, 432 pp,

60 color photographs

Rights: W

Food

OCTOBER

Diane Morgan has written

a masterful book about root

vegetables

Deborah Madison, author of

Vegetarian Cooking for Everyone

Recipes include:

Cream of Celery Root Soup

Jicama, Roasted Corn, and

Black Bean Salsa

Braised Baby Carrots with Dill

Roasted Lemongrass Chicken

with Arrowhead

Sesame Seed and Sea Salt

Malanga Crackers

Three Layer Parsnip Cake with

Cream Cheese Frosting


National print and

online publicity

Major review coverage

Author events

Radio satellite tour

Social media outreach

Video trailer


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Lets Bring Back: The Cocktail EditionA Compendium of Impish, Romantic, Amusing, and

Occasionally Appalling Potations from Bygone Eras

By Lesley M. M. Blume Illustrations by Grady McFerrin

Sidle up to the bar and enjoy yesteryears classic and forgot-

ten cocktails with the author of Lets Bring Back. Through-

out this illustrated compendium of the most nostalgic,surprising, delicious, and sometimes outrageous drinks in

barroom history, Lesley M. M. Blume imparts classic cocktail

wisdom with a winkfrom glasses and garnishes to stylish

sipping and the lost language of saloonsalongside 100

recipes that are due for a comeback. Lets Bring Back: The

Cocktail Editionoffers plenty of opportunities to raise a glass

in salute to the great mixers and drinkers of days gone by.

Lesley M. M. Blumeis a journalist, writer, and cultural observer

based in New York City, and has covered fashion, media, and culture

for a wide variety of publications, from the Wall Street Journalto

Vogue.She is also the Huffington Posts contributing style editor.

Also available:

Lets Bring Back

$19.95 HC

978-0-8118-7413-7

Lets Bring Back: A Journal

$16.95 HC

978-1-4521-0529-1

Lets Bring Back:The Cocktail Edition$18.95 US

HC 978-1-4521-0826-1

5 x 8 in, 208 pp, 2-color images

throughout, paper over board

Rights: WE

Cocktails/Nostalgia

OCTOBER

The Wine Tasting Party KitEverything You Need to H ost a Fun & Easy

Wine Tasting Party at Home !

This all-inclusive kit makes hosting a wine tasting party easy.

The booklet outlines the ins and outs of tasting wine and

provides ideas for what wines to taste first. Cloth wine bottle

covers allow for a blind tasting, while score pads providethe perfect place to jot down notes and rate favorites (a

cheat sheet even helps with flavor words). Learning about

wine has never been so festive and fun!

The Wine Tasting Party Kit$24.95 US

BOX 978-1-4521-0177-4

Box with removable lid: 9 x 6 in, 64-page illustrated

booklet, 4 tasting notepads, wineglass markers,

4 reusable cloth wine bottle covers, wine tasting cheat

sheet, 2-color illustrations throughout, shrink-wrapped

Rights: W

Wine/Entertaining

OCTOBER



How to Be in the KitchenThe Essential Reference for Becoming a More Accomplished, Adventurous Cook 305 Recipes + 40 Fundamental

Techniques + 200 Ph otographs & Illustrations By Aida Mollenkamp Photographs by Alex Farnum

Food Network and Cooking Channel star Aida Mollenkamp lays an invaluable foundation

for cooks in How to Be in the Kitchen.This comprehensive manual collects more than

300 innovative, contemporary recipes as well as color photographs, plenty of informativeillustrations, a substantial technique primer, and helpful how-to information on subjects

as wide-ranging as rust removal, throwing a cocktail party, and knife skills. For mem-

bers of the tech-savvy new generation who cant cook but want to, this essential refer-

ence guide makes an ideal starting place and for those already at ease in the kitchen

its full of who knew moments for expanding their repertoire of great recipes.

Aida Mollenkampis the host of Ask Aidaon the Food Network

and FoodCraftersfor the Cooking Channel. She graduated

from Le Cordon Bleu Paris, was food editor at Chow.com,

and lives in San Francisco.

Alex Farnumis a San Franciscobased food and lifestyle

photographer whose previous work for Chronicle Books

includes Chicken and Eggand Cake Simple.

How to Be in the Kitchen$35.00 US

HC 978-1-4521-0129-3

7 x 10 in, 448 pp, 200 color

photographs and illustrations

Rights: W

Cooking

NOVEMBER

Whether youre a curious beginner

or intermediate cook, youll finish

with a sense of confidence that

you have conquered your kitchen.

from How to Be in the Kitchen


National print and

online publicity

Author events


Online and social media

marketing campaign

Video trailer

How To:

Bloom Whole Spices

Carve a ChickenFrost a Cake

Peel Fava Beans

Tie a Roast

Recipes include:

Tomato-Orange Soup with

Grilled Cheese Toasts

Caramelized Fennel Tarte Tatin

Balsamic Caramel Chicken with

Roasted Eggplant

Creamy Butterscotch Pudding



Tartine: The Boxed Set$75.00 US

HC 978-1-4521-0702-8

2-volume slipcase; 8 x 10 x 2 in;

Tartine224 pp; Tartine Bread304 pp;

color photographs throughout; burlap

slipcase; 1-in checkered ribbon

Rights: W

Food/Baking

SEPTEMBER

Tartine: The Boxed SetBy Elisabeth Pruiett and Chad Robertson

With Photographs by France Ruffenach and Eric Wolfinger

Two of the most gorgeous, celebrated, and bestselling

baking books of the past five years, from San Franciscos

beloved Tartine Bakery, are presented together for the first

time. A richly textured slipcase that captures the rustic

elegance of a bakers apron features both Tartineand

Tartine Bread. Including recipes for luscious pastries,

unforgettable desserts, and inimitable breads, and awash

in award-winning photography, there is no better gift for

baking enthusiasts than Tartine: The Boxed Set.

Elisabeth Pruiettand Chad Robertsonare co-owners and proprietors

of Tartine Bakery. They live in San Francisco.

France Ruffenachis a James Beard Awardwinning photographer

based in San Francisco.

Eric Wolfingeris a San Franciscobased food and lifestyle

photographer.

Skirt SteakWomen Chefs on Standing the H eat and Staying in the Kitchen

By Charlotte Druckman

In this in-depth, behind-the-scenes tell-all about the lives

of women chefs, journalist Charlotte Druckman walks the

reader into the world behind the hot line. But this is a differ-

ent perspective on the kitchen: one told through the voicesof more than 100 of the best and brightest women cooking

today, These are female chefs performing culinary and

domestic high wire acts: juggling sharp knives, battering

heat, bruising male egos, and working endless hours, often

while raising small children and living from paycheck to

paycheck. How they deal with pressures, the expectations,

the successes and failures, makes for absorbing reading.

Charlotte Druckmanis a journalist who writes for various publica-

tions including the New York Times T magazine, Travel + Leisure,

and regular features for the Wall Street Journal.She is co-founder

of Food52s Tournament of Cookbooks, and lives in New York City.

Skirt Steak$24.95 US

HC 978-1-4521-0709-7

6 x 8 in, 224 pp, die-cut

cover, clear acetate jacket

Rights: W

Food/Women

NOVEMBER

Chefs include:

Alice Waters

Gabrielle Hamilton

Melissa Perello

Christina Tosi

Nancy Silverton

Judy Rodgers

Anne Rosenzweig

Mindy Segal


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The Country Cooking of GreeceBy Diane Kochilas Photographs by Vassilis Stenos

The Country Cooking of Greececaptures all the glory and diversity of Greek cuisine in

one magnum opus from Greeces greatest culinary authority, Diane Kochilas. More than

250 recipes were drawn from every corner of Greece, from rustic tavernas, Kochilas

renowned cooking school, and the local artisans and village cooperatives that produceolive oil and handmade pasta. More than 150 color photographs and vivid sidebars

bring to life Greeces unique and historical food culture. Seventeen chapters organized

by ingredients such as lamb, herbs, artichokes, and cheese touch down all over Greeces

dramatic geography of mountains, coastal lands, and fertile alluvial plains. A cookbook

like no other, this ingredient-driven volume at once meets a growing interest in Greek

cooking and serves as a homecoming for all those of Greek descent.

Diane Kochilasis consulting chef at four restaurants, food

columnist for Greeces largest newspaper, and co-founder of

the Glorious Greek Cooking School on the Greek island of

Ikaria. She divides her time between Ikaria and New York City.

Also available:

The Country Cooking

of Italy

$50.00 HC

978-0-8118-6671-2

The Country Cooking

of Ireland

$50.00 HC

978-0-8118-6670-5

The Country Cooking

of France

$50.00 HC

978-0-8118-4646-2

Vassilis Stenosis a food and travel photographer, and

co-founder of the Glorious Greek Cooking School in Ikaria,

Greece. He lives in Ikaria and New York City.

The Country Cooking of Greece$50.00 US

HC 978-0-8118-6453-4

9 x 11 in, 384 pp, full-color


Rights: W

Cooking

OCTOBER

Kochilas writes lovingly and

insightfully about her adopted

country.Publishers Weekly

Like cookbook writers Paula

Wolfert and Lynne Rossetto

Kaspar, she explores a cuisine

by traveling down seemingly

every lane and alley in a region,

knocking on doors, peeking into

obscure tavernas, and asking

questions.Amanda Hesser



We Love MadeleinesBy Miss Madeleine Photographs by Antonis Achilleos

The first crowd-sourced cookbook from Chronicle Books,

this celebration of the dainty French delight proves that

classic doesnt have to mean conventional. Forty reverential

recipesdeveloped by madeleine lovers from Italy to Oregon

and curated by Miss Madeleine herselfbreak the mold,

with unexpected delights from Rosemary Parmesan Polenta

to Molasses Spice to Chocolate Hazelnut, plus gluten-free

and vegan options. Featuring expert tips on choosing ingre-

dients, mixing and baking batter, and picking the right pan,

as well as a chapter on glazes, dips, and other toppings,

the wisdom of dozens of aficionados comes together in this

delectable ode to the little shell-shaped cake we love.

Miss Madeleineis a globe-trotting madeleine lover, seeking baking

inspiration wherever she goes. She prefers to remain anonymous

to protect the integrity of her culinary adventures.

Antonis Achilleosis a New Yorkbased photographer.

Also available:

Whoopie Pies

$16.95 HC

978-0-8118-7454-0

We Love Madeleines$17.95 US

HC 978-1-4521-0290-0



Rights: W

Food/Baking

NOVEMBER

WafflesSweet, Savory, Simple

By Dawn Yanagihara Photographs by Lucy Schaeffer

Experience the tempting peaks and valleys of buttery,

sweet and savory waffles. This collection of more than

30 mouthwatering recipesplus a dozen toppings to

sprinkle, spread, drizzle, and otherwise gild the waffleincludes childhood classics like the basic Buttermilk Waffle

and elegant updates like Ham and Gruyre Waffle Tartines.

Deliciously crunchy and light, these recipes are equally

at home at the breakfast table, in a lunch box, or served

formally at a dinner party. Doll them up with a drizzle of

Bittersweet Chocolate Sauce, sprinkle with fines herbes, or

dress them down (in the best possible way) with simple

pure maple syrupthese delicately crisp, perfectly golden,

and light as air treats are the ultimate in culinary versatility.

Dawn Yanagiharais a cookbook editor, recipe developer, and food

writer. She lives in San Francisco.

Also available:

Sunday Brunch

$19.95 PB

978-1-4521-0535-2

Waffles$16.95 US

HC 978-1-4521-0703-5



Rights: W

Food

DECEMBER


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Saltie$25.00 US

HC 978-1-4521-0302-0

7 x 9 in, 224 pp, 50 color

photographs, 10 full-color

illustrations

Rights: W

Food

NOVEMBER

SaltieA CookbookBy Caroline Fidanza With Anna Dunn, Rebecca Collerton,

and Elizabeth Schula Photographs by Gentl & Hyers

Saltie is an eatery in Williamsburg, Brooklyn, that was

created and is run by three pioneers of the Brooklyn food

scene. The shop boasts a devoted following of diners who

love their magnificent sandwiches, soups, egg bowls, drinks,and sweets. This cookbook features 75 recipes for all of

these favorite foods, plus more than 50 color photographs

and 10 humorous drawings by Elizabeth Schula that capture

the sense of commitment, locality, and belonging countless

devoted foodies feel for this famed eatery. Full of surprising

visuals, great recipes and colorful storytelling, Saltieis at

once a unique cookbook and a guide to good eating.

Caroline Fidanza, Elizabeth Schula, and Rebecca Collertonare the

founders, owners, and chefs of Saltie. They live in New York City.

Anna Dunnis a Brooklyn-based freelance writer, blogger and editor

in chief of Diner Journal.

Sweet on TexasLovable Confections from the Lone Star S tate

By Denise Gee Photographs by Robert M. Peacock

This tantalizing tome features a hearty helping of must-eat

recipes and must-meet dessert devotees, garnished with

their facinating stories. Learn about local Texan bakeries,

the youngest pastry chef in the state, and the proper way toorganize a Southern cookie swap. Divided into four tasty

Texas regions, this cookbook features the big flavors of sweet

treats like Deep Chocolate Meringue Pie, Citrus-Kissed Fig

Ice Cream, Deep-Fried Coca-Cola, and Sweet Pineapple

Tamales. With more than 60 classic and brand spankin new

recipes for cakes, cookies, puddings, cobblers, ice cream,

pies, and pastries, Sweet on Texasis a sugar-coated tour

through the culinary wonderland of the Lone Star State.

Denise Geeis the author of Southern Cocktailsand Porch Parties.

She lives in Dallas, Texas.

Robert M. Peacockis a Dallas-based photographer.

Also available:

Southern Cocktails

$14.95 HC

978-0-8118-5243-2

Porch Parties

$16.95 HC

978-0-8118-6580-7

Sweet on Texas$24.95 US

HC 978-1-4521-0248-1



Rights: W

Food

NOVEMBER


Regional print and

online advertising

Author events


Video trailer



Seriously Simple PartiesRecipes, Menus & Advice for Effortless Entertaining

By Diane Rossen Worthington Photographs by Yvonne Duivenvoorden

From the author of Seriously Simple(more than 70,000 sold)

comes another collection of enticing recipes and useful tips

that will help make throwing a party just as much fun as

attending one. Using straightforward ingredients, minimizedprep time, and streamlined cooking techniques, hosts can

serve festive meals with ease. Sample menusorganized

seasonally for a variety of groups and occasionsand mix-

and-match recipes for every course allow cooks of every

skill level to make merry year-round. With great advice on

everything from stocking a party pantry to setting an elegant

table, plus vivid photos that will entice party planners into

the kitchen, this book gives everyone a reason to celebrate.

Diane Rossen Worthingtonis a writer, editor, food consultant, and

James Beard Awardwinning radio host living in Los Angeles.

Yvonne Duivenvoordenis a food photographer based in Toronto.

Also available:

Seriously Simple

$24.95 PB

978-0-8118-3194-9

Seriously Simple Holidays

$24.95 PB

978-0-8118-5480-1

Seriously Simple Parties$24.95 US

PB 978-0-8118-7257-7



Rights: W

Food/Entertaining

SEPTEMBER

Sweet & Easy VeganTreats Made with Whole G rains and Natural Sweeteners

By Robin Asbell Photographs by Joseph De Leo

Here is the delicious answer to every vegans most important

question: Whats for dessert? From cookies and brownies to

cakes and pies (and even vegan ice cream), author Robin

Asbell proves that nothing is lost when choosing to forgodairy. Sweet & Easy Vegancollects more than 60 indulgent

recipes and includes expert information on natural sweet-

eners, whole grains, and the benefits of a vegan lifestyle,

plus a handy guide to unusual ingredients and a source list

to help readers find them. Vegan never tasted so sweet.

Robin Asbellis a chef, food writer, and cooking teacher special-

izing in natural foods. She lives in Minneapolis, Minnesota.

Joseph De Leois a New Yorkbased photographer specializing

in food.

Sweet & Easy Vegan$35.00 US

HC 978-1-4521-0301-3

8 x 10 in, 208 pp, 32 color

photographs

Rights: W

Food

OCTOBER

Also available:

Big Vegan

$29.95 PB

978-0-8118-7467-0


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Karen Brooksis the author of several books and is the restaurant

critic for the Portland Monthly. She lives in Portland, Oregon.

Teri Gelberis a food writer living in Portland, Oregon.

Gideon Boskeris a writer and photographer who lives in many

places, including Portland, Oregon.

The Mighty Gastropolis: PortlandHow Portlands Rule-Bending Chefs Hand- Crafted the New Urban Cuisine

By Karen Brooks with Teri Gelber Photographs by Gideon Bosker

Portland, Oregon, is a city thats screaming Hey, world, check me out! and Karen

Brooks is its food-writing doyenne and ambassador. The Mighty Gastropolisis her insiders

look at this exciting food scene. The book is part guidebook and part handbook,painting colorful pictures of the people and places that make Portland unique. More than

75 recipes from Portlands hottest chefs, mixologists, and confectioners round out this

compilation. A final special feature sets this book apart: a French-folded jacket unfolds

to reveal a map of The Mighty 100, Karens curated list of the top spots to sample a

taste of in her mighty gastropolis.

The Mighty Gastropolis: Portland$24.95 US

PB 978-1-4521-0596-3

7 x 9 in, 256 pp, 50 color

photographs, fold-out jacket

with map

Rights: W

Food

JANUARY

Featuring from the Mighty 100:

Andy Ricker of Pok Pok and Ping

Grilled Corn with Salty Coconut Cream and Limes

Naomi Pomeroy of Beast

Maple Sugared Pork Belly with Fava Beans and

Pickled Green Strawberries

Gabriel Rucker of Le Pigeon and Little Bird

Foie Gras Profiteroles

Tommy Habetz of Bunk Sandwiches

Pork Belly Cubano

Nate Tilen and Elias Cairo of Olympic Provisions

And their Chorizo Doughnuts

Jacket

folds out into

a map!


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Modern SaucesSauce-Making for Everyone By Martha H olmberg Photographs by Ellen Silverman

This is the book for cooks who want to take their cooking to a whole new level. Martha

Holmberg was trained at La Varenne and is an award-winning food writer. Her look at this

sometimes-intimidating genreexpressed in clear, short bites of information and through

dozens of process photographsdelivers the skill of great sauce-making to every kind ofcook, from beginners to those more accomplished who wish to expand their repertoire. More

than 100 recipes for sauces range from standards such as barnaise, hollandaise, and

marinara to modern riffs such as maple-rum sabayon, caramelized onion coulis, and coco-

nut-curry spiked chocolate sauce. An additional 55 recipes use the sauces to their greatest

advantage, beautifying pasta, complementing meat or fish, or elevating a cake to brilliant.

Modern Saucesis both an inspiration and a timeless reference on kitchen technique.

Also available:

Crpes

$19.95 HC

978-1-4521-0534-5

Modern Sauces$35.00 US

HC 978-0-8118-7838-8

8 x 10 in, 256 pp, 50

color photographs throughout

Rights: W

Food

NOVEMBER

Martha Holmbergis an award-winning food writer who helped launch

La Varenne Cooking School in France and has edited several food publi-

cations, including Fine Cookingmagazine. She lives in Portland, Oregon.

Ellen Silvermanis a New Yorkbased food and

lifestyle photographer.

xx. xx U . . / xx. xx U . .

H

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c u t c l c t , l t . . . n t u im t t h n t h c tu l l . t h l m i n m n c ti v t t hi v i t

, i th h t i ( c u ti u ll ! n h l v c m i n t i n u ch

u t , u , n F h h m ; i h , t h , n u nc h l nu t

u m i n ; n t h u i t h L m n m . F i v i c t t ( in c lu i n v

t il l ut n t i n ! i i t h ut v n l v l t il li n t h t il l i n i u t

l l u m c n t h .

C R P E SC R P E S

PHOTOGRAPHS BYJAMES BAIGRIE

MARTHA HOLMBERG

50 SAVORYANDSWEETRECIPES

Modern Saucesis my favorite book this year. It is

destined to be a classic reference for the rest of my

cooking life, on one of the most valuable but least

understood facets of cooking: sauces.

Martha Holmberg brings great intelligence and lucid

writing and instructions to the important craft of

sauces. She is both respectful of and illuminating

about classic sauces, innovative in her thinking about

contemporary sauces, and practical in terms of

everyday cooking. This is a great book.

-Michael Ruhlman


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In a Polish Country House Kitchen90 Recipes for the Ultimate Comfort Food By Anne Applebaum and Danielle Crittenden Photographs by Bogdan and Dorota Bialy

With more than 150 splendid photographs, headnotes that illuminate Polands vibrant

food culture, and more than 90 recipes for classic and contemporary Polish food, this

unique and fascinating cookbook brings an ignored cuisine to light. Pulitzer Prize-winner

Anne Applebaum has lived in Poland since before the fall of communism, and this cook-booknourished by her engagement with the culture and food of her adopted country

offers a tantalizing look into the turbulent history of this beautiful region. In a Polish

Country House Kitchencelebrates long-distance friendships with a love of food at the

core, bringing the good, sustaining foods of Annes Polish country home into kitchens

the world over.

In a Polish Country House Kitchen$40.00 US

HC 978-1-4521-1055-4

8 x 10 in, 288 pp, more

than 150 color photographs

Rights: NAM & UKC

Food

DECEMBER

Recipes include:

Steak Tartare from

the Hotel Europejski

Chicken Soup with

Dripped Noodles

Sturgeon Steaks with

Hot Mustard

Pierogis with Duck and

Red Cabbage in Orange Butter

Plum Cake

Cherry Vodka

This is Polish food for the

modern palate: All of the

flavors you would expect

sour pickles, tart beetroot,

flavoursome game, bitter-

sweet poppyseedbut

lighter, fresher, and easier

than ever before.

Nigella Lawson

Anne Applebaumis the author of four books, including Gulag:

A History,which won the Pulitzer Prize in 2004. She is

a columnist for the Washington Postand Slate.com,and

director of Political Studies at the Legatum Institute in

London. She lives in Poland, Washington, D.C., and London.

Danielle Crittendenblogs for the Huffington Post and her

articles and essays have appeared in publications as wide-

ranging as the Wall Street Journaland Ladies Home Jour-

nal.The author of three books, she lives in Washington, D.C.

Bogdanand Dorota Bialyare food photographers in Poland.

From PulitzerPrizewinningjournalist Anne

Applebaum


National print and

online publicity


Major review coverage



The Mediterranean Slow Cooker CookbookBy Diane Phillips Photographs by Tara Donne

Savor the unforgettable flavors of the Mediterranean

using a slow cooker! These 80 recipes are devoted to

such iconic dishes as Beef in Barolo from Italy, Braised

Basque Chicken from Spain, Bouillabaisse from France,

and Spicy Tagines from Morocco. With a source guide for

unusual ingredients and helpful streamlined techniques,

these slow-cooked specialties are simple to make and

even easier to eat.

Diane Phillipsis the author of 15 cookbooks, including Slow

Cooker: The Best Cookbook Ever.She lives in San Diego,

California.

Tara Donneis a Brooklyn-based food, travel, and portrait

photographer.

Also available:

Slow Cooker:

The Best Cookbook Ever

$24.95 PB

978-0-8118-6657-6

The MediterraneanSlow Cooker Cookbook$24.95 US

PB 978-1-4521-0300-6

8 x 9 in, 192 pp,

32 photographs

Rights: W

Food

SEPTEMBER

Recipes include:

Tunisian Lentil and Lamb Soup

Veal Osso Buco

Saffron-Braised Chicken Thighs

with Serrano Ham

Gluten-Free Baking for the Holidays60 Recipes for Traditional Festive Treats By Jeanne Sauvage

Photographs by Clare Barboza

The holidays are a time to celebrate and indulge in baked

goods warm from the oven. Unfortunately for the gluten-

sensitive, seasonal pleasures such as sugar cookies and

mincemeat tarts have been off-limits. Not anymore! JeanneSauvage, author of the popular blog Art of Gluten-Free Bak-

ing, has perfected 60 gluten-free recipes with all the flavors

of their wheat-filled counterparts. Also included are tips on

how wheat-free ingredients work and Jeannes own gluten-

free flour mix. With favorites like apple pie, plum pudding,

rugelach, bche de Noleven a gingerbread house

everyone can pull up a chair to the holiday table with com-

fort and joy.

Jeanne Sauvagehas devoted herself to investigating and develop-

ing new gluten-free recipes. She lives in Seattle, Washington.

Clare Barbozais a Seattle-based food photographer.

Gluten-Free Baking for the Holidays$24.95 US

HC 978-1-4521-0701-1

8 x 8 in, 168 pp, 32 color


Rights: W

Food

NOVEMBER




Wild Mushroom and Truffle Lasagna

White Beans Smothered in Tomatoes

and Garlic



Turkey$35.00 US

HC 978-1-4521-0770-7

9 x 10 in, 272 pp,

178 color photographs

Rights: XUK, XAUNZ

Food

OCTOBER

TurkeyRecipes and Tales from the Road By Leanne Kitchen

Turkeys culinary customs are as rich and varied as its landscape, and award-winning

food writer Leanne Kitchen does justice to them both with more than 170 glorious

photographs of the countrys foods and people that make readers want to drop every-

thing and board the next plane. More than 100 recipes from across seven diverseregionsincluding the narrow streets of Istanbul, a fishing village on the Aegean, and

the sheep-lined roads near Lake Vanshowcase the best of Turkish cuisine. Comforts

of the countryside and delicacies from the Ottoman Court span every course, from

simple meze dishes such as spiced lentil kfte to sophisticated rose and pistachio

sweetmeats for dessert. This enduring travelogue makes a perfect gift for ambitious

cooks and armchair travelers alike.

Leanne Kitchenworked as a professional chef for 14 years. For the past decade she has worked in food and

travel publishing, which has taken her all over Asia and the Middle East from her base in Sydney, Australia.

Recipes include:

Leeks with Lemon, Currants,

and Tulum

Octopus Stew with Wine,

Spices, and Caperberries

Slow-Roasted Lamb with Apples

Poached in Pomegranate

Pistachio-Semolina Cake



1 Chicken and Egg:

10 Beautiful Prints

Photographs by Alex Farnum

A beautiful addition to any dcor,

these ready-to-frame prints reveal the

natural elegance and simple beautyof chickens and their eggs in ten

gorgeous images chosen from Janice

Coles Chicken and Egg.

$20.00 US 978-1-4521-0706-6

paperback portfolio: 8 x 10

in, circle clasp with kitchen twine

closure; 10 prints of full-color photo-

graphic artwork: 8 x 10 in, Rights: W

PUB MONTH: SEPTEMBER

2 Perpetual Harvest

What to Plant and Enjoy,

Month by Month

Gardeners and foodies will enjoy

eating with the seasons and admir-

ing fetching art with this set of

ten gorgeous prints to display. Theindividual printsone for each month

of the yearfeature artist Claudia

Pearsons sweetly illustrated produce

and lists of what to plant, harvest,

or look for at the farmers market for

warm, mild, and cold climates. The

prints can be displayed individually

or as an eye-catching set.

$19.95 US 978-1-4521-0953-4

paperback portfolio: 8 x 10 in;

10 4-color art prints: 8 x 10 in; disc

and string closure, Rights: W

PUB MONTH: AUGUST

3 Bread Journal

A Year of Weekly Baking

For serious bread bakers, this guidedjournal tracks a years worth of baking

artisan bread. Checkboxes, open

spaces, and an educational bell curve

on which bakers plot their success

show progress at a glance or allow a

deeper dive into protein levels, flour

choice, kitchen temp and tasting

notes.

$20.00 US 978-1-4521-0872-8

hardcover, 7 x 9 in, 132 pp,

elastic band closure, more than

50 color charts and checkboxes,

Rights: W

PUB MONTH: OCTOBER

4

2

3

New format!

An



FALL

20

12

GIFTT

IT

LES

ALLnew

1

1 Bake It in a Cup!

Simple Meals and Sweets Kids Can

Bake in Silicone Cups

By Julia Myall

Photographs by Greg Lowe

Bake It in a Cup!has all of the

ingredients for an unforgettable

time in the kitchenincluding six

colorful silicone cups. Kids will

build on basic baking skills to whip

up twenty-five simple mouthwater-

ing recipes with easy-to-clean,

oven- and microwave-safe baking

cups.

$18.99 US 978-1-4521-0877-3

kit, 10 x 6 x 2 in, 64 page

book, 6 silicone cups in 3 colors,

full-color, Rights: XUKE, Ages: 6

and up

PUB MONTH: OCTOBER

2 Cath Kidston Cupcake Kit

Create perfect treats for every

occasion with this adorable set

featuring decorative cupcake liners,

flag toppers, recipes, and simple

decorating tips.

$19.95 US 978-1-4521-1237-4

box with acetate sleeve: 5 x 5 x3 in; 16-page booklet, 175 cupcake

liners (100 large, 75 small), 24

flag toppers, color photographs,

Rights: XUKE

PUB MONTH: AUGUST

3 Chocolate Notepad

Chocoholics take note! Unwrap

this chocolate bar notepad to find

a deliciously rich indulgence for

any desk.

$8.95 US 978-1-4521-0905-3

noteblock, 5 x 2 x in, 220

pp, silver foil paper, Rights: W

PUB MONTH: SEPTEMBER

4Girl Scout Cookies

Mini Notes

Fans of Girl Scout Cookies are sure

to savor this set of cookie-themed

notecards. Sticker sheets and

die-cut photographs in the shapes

of favorite Girl Scout Cookies will

make sending sweet notes far and

wide a deliciously unforgettable

experience!

$9.95 US 978-1-4521-0591-8

box, 3 x 2 x 1 in, trifold case

with snap closure, 30 cards and

envelopes, 3 sticker sheets, color

images throughout, Rights: US,

Ages: 6 and up

PUB MONTH: OCTOBER

2

3

4



T

Tartine: The Boxed Set, 7

True Blood: Eats, Drinks,

and Bites from Bon

Temps, 3

Turkey, 16

WWaffles, 9

We Love Madeleines, 9

Wine Tasting Party Kit, 5

Worthington, Diane

Rossen, 11

YYanagihara, Dawn, 9

M

Madeleine, Miss, 9

Mediterranean Slow

Cooker Cookbook, 15

Mighty Gastropolis:

Portland, 12

Modern Sauces, 13

Mollenkamp, Aida, 6

Morgan, Diane, 4

Myall, Julia, 18

P

Perpetual Harvest, 17

Phillips, Diane, 15

Pruiett, Elisabeth, 7

RRobertson, Chad, 7

Roots, 4

S

Saltie, 10

Sauvage, Jeanne, 15

Schula, Elizabeth, 10

Seriously Simple Parties,

11

Shalett, Karen Sommer, 3

Skirt Steak, 7

Sobol, Gianna, 3

Sweet & Easy Vegan, 11

Sweet on Texas, 10

F

Fidanza, Caroline, 10

G

Gee, Denise, 10

Gelber, Teri, 12

Girl Scout Cookies Mini

Notes, 18

Gluten-Free Baking for

the Holidays, 15

H

Holmberg, Martha, 13

How to Be in the Kitchen,

6

I

In a Polish Country House

Kitchen, 14

K

Kidston, Cath, 18

Kitchen, Leanne, 16

Kochilas, Diane, 8

L

Lets Bring Back: The

Cocktail Edition, 5

A

Applebaum, Anne, 14

Asbell, Robin, 11

B

Bake It in a Cup, 18Bakerella, 2

Ball, Alan, 3

Beinvenu, Marcelle, 3

Blume, Lesley M. M., 5

Bread Journal, 17

Brooks, Karen, 12

C

Cake Pops Holidays, 2

Cath Kidston Cupcake Kit,

18Chicken & Egg: 10

Beautiful Prints, 17

Chocolate Notepad, 18

Collerton, Rebecca, 10

Country Cooking of Greece,

8

Crittenden, Danielle, 14

D

Druckman, Charlotte, 7

Dudley, Angie, 2Dunn, Anna, 10

FALL 2012 INDEX

Chronicle Books

Environmental Policy

Chronicle Books is committed to environmental

sustainability by supporting the protection of the

earths natural resources. We implement policies

that support the global preservation of endan-

gered forests, use recycled materials, and work to

minimize excess throughout our supply chain.

We are also dedicated to protecting the environ-

ment through responsible business practices.

From sourcing certified paper for our products to

implementing greater efficiency in our inventory

management, we actively seek out new opportu-

nities to improve all aspects of our workflow.


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Spring 2012 Food & Drink Catalog


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[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM2

BAKING & DESSERTS

The Sugar Cube50 Deliciously Twisted Treats from the Sweetest Little Food Cart on the PlanetBy Kir Jensen with Danielle Centoni Photographs by Lisa Warninger

This covetable cookbook is a greatest-hits collection from Sugar Cube, a tiny pink food cart in Portland, Oregon,

that is thronged daily by hungry hordes craving voluptuous sweets intensified with a spike of booze, a lick of

sea salt, or a whoop of whipped cream. Sugar Cube founder and baker Kir Jensen left the fine-dining pastry

track to sell her handmade treats on the street. Recipes for 50 of Kirs most enticing cupcakes, cookies, tarts,

muffins, sips, and candies are made more irresistible (if possible!) by 32 delicious color photographs. Sassy

headnotes and illustrations that resemble vintage tattoos liven up this singular boutique baking book.

Kir Jensenis the owner and chef of the Sugar Cube food truck. She lives in Portland, Oregon.

Danielle Centoniis editor of Mixand a food writer whose work has appeared regularly in the Oregonian. She is the co-author of Mothers Best: Comfort Foodthat Takes You Home Again. She lives in Portland, Oregon.

Lisa Warningeris a lifestyle, fashion, and food photographer based in Portland, Oregon.

$24.95 hc 978-1-4521-0126-28 x 8 in, 144 pp, Rights: W

Glorious cookies and cupcakes.

Sunset magazine


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[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 3

BAKING & DESSERTS

Humphry Slocombe Ice Cream BookBy Jake Godby and Sean Vahey with Paolo Lucchesi Photographs by Frankie Frankeny

With more than 310,000 Twitter followers, a heaping helping of controversy, and a rich supply of attitude

and humor, Humphry Slocombe is not your average ice cream shop. Yet the ice cream is what matters, and

they make it in dozens of glorious, unique, and delightful flavors. This tasty book collects 50 recipes for these

idolized and iconoclastic flavors, as well as surprising sundae combinations and popular toppings such as

marshmallow and crumbled curry cookie. More than 50 color photographs, dozens of graphics and drawings,

and first-person essays and scenes from the shop present a delicious foray into this scoop of San Franciscos

incredible food scene.

Jake Godbyis chef and part owner of Humphry Slocombe. He lives in San Francisco.

Sean Vaheyis operations manager and part owner of Humphry Slocombe. He lives in San Francisco

Paolo Lucchesiis columnist of Inside Scoop for the San Francisco Chronicle. He lives in San Francisco.

Frankie Frankenyis a San Franciscobased food and lifestyle photographer.

$19.95 pb 978-1-4521-0468-37 x 9 in, 144 pp, Rights: W

Ice cream

for adults!


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BAKING & DESSERTS

Cake Pops by BakerellaTips, Tricks, and Recipes for More Than 40 Irresistible Mini TreatsBy Angie Dudley

Whats 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 stickfrom decorated balls to more

ambitious shapes such as baby chicks, ice cream cones, and even cupcakesthese 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 mixBakerella 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 Dudleyis the creator of Bakerella.com, her very popular blog that chronicles her adventures in baking.

See p. 80 for Cake Pops Kit.

$19.95 hc 978-0-8118-7637-78 x 8 in, 160 pp, Rights: W

New YorkTimes

bestseller!

Over 800,000 copies in print!


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One of the Top 10 pastry shops in the world.

Cond Nast

Miettes gingersnaps are one of the

100 Things To Eat & Drink Before You Die

7x7 Magazine

BAKING & DESSERTS

Miette100 Recipes and Variations from the San Francisco Sweet ShopBy 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

Franciscos culinary destinations. Miettes 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, clairs and tarts for sale in Miettes case, this book is irresistible!

Meg Rayis chef and owner of Miette Patisserie and Miette Confiserie. She lives in Oakland, California.

Leslie Jonathis the author of several cookbooks, crafting books and childrens books. She lives in the San Francisco Bay Area.

Frankie Frankenyis a frequent photographer for Chronicle Books. She lives in San Francisco.

$27.50 hc 978-0-8118-7504-28 x 8 in, 224 pp, Rights: W


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BAKING & DESSERTS

BISCOTTIBy Lou Seibert Pappas

$9.95 hc 978-0-8118-0095-2

6 x 6 in, 72 pp, Ri ghts: W

OVER 215,000 COPIES SOLD

ICE CREAMS & SORBETSCool Recipes

By Lou Seibert Pappas Photographs by Victoria Pearson

$14.95 hc 978-0-8118-4603-5

7 x 8 in, 96 pp, Rights: W

BRITTLES, BARKS & BONBONSDelicious Recipes for Quick and Easy Candy

By Charity Ferreira Photographs by Karen Steffans

$16.95 hc 978-0-8118-5535-8


CRPESSweet & Savory Recipes for the Home Cook

By Lou Seibert Pappas Photographs by Jean-Blaise Hall

$14.95 pb 978-0-8118-5681-2



CHOCOLATE CAKES50 Great Cakes for Every Occasion

By Elinor Klivans Photographs by Ann Stratton

$22.95 pb 978-0-8118-6872-3


BREAD BIBLE300 Favorite Recipes

By Beth Hensperger

$19.95 pb 978-0-8118-4526-7



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BAKING & DESSERTS

Milk & Cookies89 Heirloom Recipes from New Yorks Milk & Cookies BakeryBy Tina Casaceli Foreword by Jacques Torres Photographs by Antonis Achilleos

From New York Citys 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 Casaceliis the chef/owner of Milk & Cookies and a pastry instructor at the French Culinary Institute. She lives in New York City.

Jacques Torresis an acclaimed pastry chef, author, television personality, and chocolatier. He lives in New York City.

Antonis Achilleosis an award-winning food photographer living in New York.

TimeOut New YorkReaders Choice

Best New Bakery 2006

$24.95 hc 978-0-8118-7254-67 x 9 in, 224 pp, Rights: W


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BAKING & DESSERTS

THE CHOCOLATE DECK50 Luscious Indulgences

By Lori Longbotham

Photographs by William Meppem

$14.95 deck 978-0-8118-4844-2

4 x 5 x 1 in, 50 cards, Rights: W

TARTINE

By Elisabeth Prueitt and Chad Robertson

Photographs by France Ruffenach Foreword by Alice Waters

$35.00 hc 978-0-8118-5150-3


BAKING FOR ALL OCCASIONSA Treasury of Recipes for Everyday Celebrations

By Flo Braker Photographs by Scott Peterson

Foreword by Chuck Williams

$35.00 hc 978-0-8118-4547-2


DEEP DARK CHOCOLATEDecadent Recipes for the Serious Chocolate Lover

By Sara Perry Photographs by France Ruffenach

$18.95 pb 978-0-8118-6089-56 x 8 in, 196 pp, Rights: W

CRME BRLEBy Lou Seibert Pappas

Photographs by Alison Miksch

$14.95 hc 978-0-8118-6682-87 x 8 in, 96 pp, Rights: W

ICE CREAM TREATSEasy 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

SWEET MINIATURES

The Art of Making Bite-Size Desserts

Completely Revised and Expanded

By Flo Braker Photographs by Michael Lamotte

$22.95 pb 978-0-8118-2446-08 x 8 in, 384 pp, Rights: W

SEES FAMOUS OLD TIME CANDIES

A Sweet Story

By Margaret Moos Pick

$14.95 hc 978-0-8118-4867-17 x 7 in, 96 pp, Rights: W

LUSCIOUS CHOCOLATE DESSERTSBy Lori Longbotham

Photographs by William Meppem

$19.95 hc 978-0-8118-3516-9


LUSCIOUS LEMON DESSERTS

By Lori Longbotham

Photographs by Alison Miksch

$19.95 hc 978-0-8118-2893-2


LUSCIOUS COCONUT DESSERTS

By Lori Longbotham

Photographs by Lucy Shaeffer

$19.95 hc 978-0-8118-6599-9


STICKY, CHEWY, MESSY, GOOEY

Desserts for the Serious Sweet Tooth

By Jill OConnor Photographs by Leigh Beisch

$22.95 pb 978-0-8118-5566-28 x 8 in, 168 pp, Rights: W


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BAKING & DESSERTS

All Cakes ConsideredA Years Worth of Weekly Recipes Tested, Tasted, and Approved bythe Staff of NPRs All Things Considered

By Melissa Gray Photographs by Annabelle Breakey

Melissa Gray is National Public Radios 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 lifetimeincluding 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 CakeAll Cakes Consideredis an essential

addition to every bakers library.

Melissa Grayis a producer for National Public RadiosAll Things Considered.

Annabelle Breakeyis a San Franciscobased photographer.

$24.95 hc 978-0-8118-6781-8


Farmers Market DessertsGorgeous Fruit Recipe s from First Prize Peach Pieto Chocolate Cherry Cupcakes

By Jennie Schacht Photographs by Leo Gong

There are more farmers markets than ever

before in the United States. This terrific collection

from farmers markets nationwide satisfies the

sustainable shoppers sweet tooth with more than

60 recipes for tarts, crisps, cupcakes, souffls, and

more, including classics like Deep Dish Sour Cherry

Pie and creative surprises like Tangerine-sicle IceCream. Featuring ripeness charts, fruit selection

tips, and gorgeous color photography to teach

and inspire, Farmers Market Dessertsmakes a

perfect gift for bakers, fruit lovers, and anyone

who enjoys frequenting farmers markets.

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

Leo Gongis a San Francisco-based photographer.

$24.95 pb 978-0-8118-6672-9



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BAKING & DESSERTS

Whoopie PiesDozens 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 volumethe

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 Pieswill make a welcome

addition to any bakers bookshelf.

Sarah Billingsleyis a western Pennsylvanian who didnt get enoughwhoopie pies as a kid. She now lives in San Francisco.

Amy Treadwellwas born in Massachusetts and raised on a steady dietof whoopie pies and franks and beans every Saturday night. She lives in

San Francisco.

$16.95 hc 978-0-8118-7454-07 x 8 in, 132 pp, Rights: W

Perfect Pops50 One-of-a-Kind Popsicles That Will Rock Your WorldBy Charity Ferreira

Pops are summers freshest frozen treats, and

theyre 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 Popstakes

popsicles beyond fruit and juice. With 50 recipes for

popsicles in creative, of-the-moment flavors, this

book includes creamy pops, fancy pops reminiscentof 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 Ferreirais the author of Brittles, Barks & BonbonsandIce Cream Treats. She lives in Oakland, California.

$16.95 hc 978-1-4521-0192-77 x 8 in, 96 pp, Rights: W


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BAKING & DESSERTS

Top Pot Hand-Forged DoughnutsSecrets and Recipes for the Home BakerBy Mark and Michael Klebeck with Jess Thompson Photographs by Scott Pit ts

Among enthusiasts, Seattles Top Pot Doughnuts

reigns supreme. Now, doughnut aficionados

everywhere can enjoy these tasty treats at

home. Committed bakers, casual home cooks,

and sweet-toothed fans will eat up these

50 tried-and-true recipesfrom classic

Old-Fashioneds to the signature Pink Feather Boa

and become experts themselves after learning thesecrets of doughnut-making tools, terms, and

techniques (no, you dont need a deep fryer).

And the selections of toppings and glazes,

from chocolate to lavender? Thats just icing on

the doughnut.

Markand Michael Klebeckare construction guys turned entrepreneurs

who opened Top Pot Doughnuts in 2002. They live in Seattle.

Jess Thompsonis a Seattle-based blogger and freelance writer.

Scott Pittsis a Seattlebased photographer.

$16.95 hc 978-1-4521-0212-27 x 8 in, 144 pp, Rights: W

Cake SimpleRecipes for Bundt-Style Cakes from Classic Dark Chocolateto Luscious Lemon Basil

By Christie Matheson Photographs by Alex Farnum

Bundt-style cakes appeal to everyonebusy home

bakers appreciate how simple they are to make,

and cake lovers adore the endless (and delicious!)

variety of shapes and forms they can take. This

collection of more than 50 recipes delivers retro

fun with a sophisticated spin, offering everything

from nostalgia-inducing classics and decadent

indulgences to adorable minis and even vegan

versions of this eponymous treat. Enticing photos

throughout showcase these whimsical, irresistible

desserts and will have anyone with sweet cravings

begging for this circular sensation!

Christie Mathesonis the co-author of several books, including Flour.She

lives in Boston and San Francisco.

Alex Farnumis a San Franciscobased photographer.

$19.95 hc 978-0-8118-7936-1



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BAKING & DESSERTS

Blackbird Bakery Gluten-Free75 Recipes for Irresistible Gluten-Free Desserts and PastriesBy 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 dessertsanytime the craving strikes!

Karen Morganis the Big Bird at Blackbird Bakery and the blogger behind Blackbird Bakery. She lives in Austin, Texas.

Knoxy is a food and lifestyle photographer based in Austin, Texas.

$24.95 hc 978-0-8118-7331-47 x 8 in, 224 pp, Rights: W


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BAKING & DESSERTS

FlourSpectacular Recipes from Bostons Flour Bakery + CafeBy Joanne Chang with Christie Matheson Photographs by Keller + Keller

Every day, 1,500 Bostonians cant 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 Bakeryowner Joanne Changs 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 Networks Throwdown. Featuring more than 100 recipesincluding Flour

favorites such as the Milky Way Tart and Dried Fruit Focacciaplus a bakers dozen of tips, this mouthwatering

collection is a classic baking book, no matter where you live.

Joanne Changis the chef-owner of Flour Bakery in Boston. She has a degree in applied mathematics and economics from Harvard Universityand was a pastry chef at Payard Patisserie and Mistral. She lives in Boston.

Christie Mathesonis the author or co-author of several books, including Salty Sweets.She lives in Boston and San Francisco.

Keller + Kellerare Boston-based food and lifestyle photographers.

At Flour Bakery + Caf, Joanne Chang creates

some of the finest cakes and pastries in Boston.

New York Times

This patisseries baked goods are nirvana on a pla

Newsweek

$35.00 hc 978-0-8118-6944-77 x 10 in, 320 pp, Rights: W


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BAKING & DESSERTS

Painted CookiesMore Than 60 Designs and Decorating Ideas for Adorable CookiesBy Akiko Hoshino

Whats 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-stepinstructions, decorating templates, and dozens

of photos, Painted Cookiesmakes it easy to

create culinary masterpieces.

Akiko Hoshino is an award-winning cake decorator and teaches sugarcraft and decorations at her studio Rosepetal in Japan.

$12.95 pb 978-1-4521-0122-48 x 5 in, 88 pp, Rights: WE

I Love MacaronsBy Hisako Ogita

Dainty, sweet, bright, and buttery macarons capture

the whimsy and elegance of Paris. But the secrets

of making perfect macarons have long eluded home

bakersuntil 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 Ogitais a Japanese pastry chef and author of 3 cookbookson French pastry.

$14.95 pb 978-0-8118-6871-67 x 9 in, 80 pp, Rights: W


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BAKING & DESSERTS

Fast Breads50 Recipes for Easy, Delicious BreadBy Elinor Klivans Photographs by Susie Cushner

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 thekitchen. From morning treats like crumpets,

muffins, and sticky breads to savory and nutritious

multigrains and dark ryes, Fast Breadswill make

a master bread maker of any bakerin record

fast time, too!

Elinor Klivansis the best-selling author of many cookbooks, including

Cupcakesand Chocolate Cakes.She lives in Camden, Maine.

Susie Cushneris a food and travel photographer living in New York.

$19.95 pb 978-0-8118-6570-88 x 8 in, 144 pp, Rights: W

Southern PiesA Gracious Plenty of Pie Recipes, from Lemon Chess to Chocolate PecanBy Nancie McDermott Photographs by Leigh Beisch

Ask any pie loverthe 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 Souths most famous bakers

share recipes for 70 pies. Perfect for bakers of all

skill levels, these pies are made with simple, easy-to-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.

Nancie McDermottis 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.

Leigh Beischis a San Franciscobased photographer.

$22.95 pb 978-0-8118-6992-8



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BEVERAGES & COCKTAILS

Im sohappyits happy hourSinfully Delicious Cocktails for Any Occasion

By Anne Taintor

Anne Taintors droll wit is the perfect complement

to a dry martinior two. Her countless fans, much

like the sassy women in her vintage-with-a-twist

artwork, enjoy the appeal of a well-made drink and

an opportunity for a little creative misbehavior. This

chic volume pairs delicious, easy-to-make cocktails

alongside Taintors classic collages. With dozens

of recipes (such as Absinthe Minded, Gin and Sin,

Pillow Talk, the Naked Waiter, and more) for a wide

variety of occasionseach selected by Taintor

herselfthis handy bar book serves up a tasty twist

of sarcasm to make it all go down smooth. Surely its

five oclock somewhere.

Anne Taintoris a relatively good girl with a slightly checkered past. Much

emulated, never replicated, she first began pairing vintage illustrations

with witty sayings 25 years ago, cutting and gluing images at her kitchen

table. She lives in a straw-bale house in rural New Mexico.

$14.95 hc 978-1-4521-0287-06 x 6 in, 96 pp, Rights: W

American Cocktail50 Recipes that C elebrate the Craft of Mixing Drinks from

Coast to Coast

By the Editors of Imbibemagazine

Photographs by Sheri Giblin

France has wine, Germanys got beer, but America

is the land of the cocktail. And cocktail culture is

flourishing with mixologists wherever you live

combining local, artisanal, and homemade

ingredients to concoct drinks with complex layers

of flavor. Fifty favorites from the best bartenders

coast to coast offer modern twists on heritage

drinks, plus all-new creations, complete with

glimpses into each ones inception and unique

ingredients. This cocktail guide is perfect for mixed

drink aficionados, home entertainers, and anyone

who enjoys unwinding with a choice beverage after

a long day.

From wine, spirits and beer to coffee and tea, Imbibecelebrates the world

in a glass. On their website (imbibemagazine.com) and in every issue of

the award-winning magazine, Imbibefeatures the worlds top drink

destinations, recipes and in-depth stories exploring the fascinating peo-

ple, places and flavors of liquid culture.

Sheri Giblinis a San Franciscobased photographer.

$19.95 hc 978-0-8118-7799-2

6 x 8 in, 144 pp, Rights: XUK


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BEVERAGES & CO CKTAILS

99 Bottles of Beer Journal SetBy Dave Selden

For craft-beer enthusiasts and home brewers, this

set of mini journals is ideal for jotting down personal

tasting and brewing notes. And each journal is smal

enough to fit into a back pocket and take to the

brew pub.

Dave Seldenis a marketing exec in the tech industry by day, and by night

(and weekends) hes an avid home brewer and blogger (www.33beers.

com/999-Beers/). He lives and brews in Portland, Oregon, the epicenter

of modern craft brewing.

$12.95 box 978-1-4521-0621-2Boxed set, 3 x 5 in, 3 books

in a paper-over-board slipcase,

72 pp each, shrink-wrapped, Rights: W

Beer Tasting ToolkitHow to Choose and Taste Beer Like a Brewer

By Jeff Alworth

Heres a fun way to discover the nuances of artisan

beers from lagers and ales to porters and stouts.

Tasting profiles from the booklet get the ball

rollingthey break down beer into style categories

and include information on each varietys

background, flavors, aromas, and unique character.

Cover the bottles with the paper sleeves to conduct

blind tastings, and record tasting notesa world

of beer awaits!

Jeff Alworthwrites the blog Beervana (beervana.blgspot.com),

a site devoted to all things craft-beer related in his home city of Portland,

Oregon. He writes extensively about beer for many publications and

regularly brews craft beer in his own home.

$24.95 box 978-1-4521-0176-79 x 6 in, 48 pp illustrated paperback book, 4 tasting notepads (100 pp each),

18 paper blind-tasting sleeves, 3-fold beer cheat-sheet, shrink-wrapped, Rights: W


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HIGHBALLS HIGH HEELSA Girls Guide to the Art of Cocktails

By Karen Brooks, Gideon Bosker,

and Reed Darmon

$14.95 hc 978-0-8118-3017-1



HIP SIPSModern Cocktails to Raise

Your Spirits

By Lucy Brennan with Carolyn Burleigh


$16.95 hc 978-0-8118-4958-6


ULTIMATE BAR BOOKThe Comprehensive Guide

to Over 1,000 Cocktails

By Mittie Hellmich

$19.95 hc 978-0-8118-4351-5



SANGRIAFun and Festive Recipes

By Mittie Hellmich

Photographs by Victoria Pearson

$14.95 hc 978-0-8118-4290-7


MARGARITAS, MOJITOS & MOREBy Jessica Strand

Photographs by Frankie Frankeny

$16.95 hc 978-0-8118-6209-7


MINI BAR: TEQUILAA Little Book of Big Drinks

By Mittie Hellmich

$7.95 hc 978-0-8118-5436-8


Also Available by Mittie Hellmic

MINI BAR: RUM A Little Book of Big Drinks$7.95 hc 978-0-8118-5438-2 4 x 5 in, 80 pp, R

MINI BAR: VODKAA Little Book of Big Drinks

$7.95 hc 978-0-8118-5321-7 4 x 5 in, 80 pp,

SIPS & APPSClassic and Contemporary Recipes forCocktails and Appetizers

By Kathy Casey

Photographs by Angie Norwood Browne

$19.95 hc 978-0-8118-6406-0


SUPER SMOOTHIES50 Recipes for Health and Energy

By Mary Corpening Barber

and Sara Corpening Whiteford

Photographs by E.J. Armstrong

$16.95 pb 978-0-8118-2540-5

5 x 9 in, 108 pp, Rights: WE


SMOOTHIESBy Mary Corpening Barber,

Sara Corpening Whiteford,

and Lori Lyn Narlock

$15.95 pb 978-0-8118-1648-9



SPICE & ICE70 Tongue-Tingling CocktailsBy Kara Newman

Photographs by Antonis Achilleos

$16.95 hc 978-0-8118-6667-5


RUM DRINKS50 Caribbean Cocktails from CubaLibre to Rum Daisy

By Jessica B. Harris

Photographs by Tara Donne

$19.95 hc 978-0-8118-6699-6


SUPER-CHARGED SMOOTHIESMore Than 60 Recipes for Energizing Smoothies

By Mary Corpening Barber and Sara Corpening Whiteford

Photographs by Jenifer Altman

$19.95 pb 978-0-8118-7024-55 x 9 in, 132 pp, Rights: W


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Book of Beer AwesomenessA Champions Guide to Amazing Beer Activities, Party Skills, and M ore Than Forty Drinking Games

By Ben Applebaum and Dan DiSorbo

Beauty is in the hand of the beer holder. From pouring to storing, from crushing cans to doing keg stands,

from beer bongs to beer pong, this definitive guide to beer drinking is a brew-lovers bible. Written by the

experts behind The Book of Beer Pongand featuring feats of fortitude and games of strategy, skill, and

memory, alongside other activities and challengesThe Book of Beer Awesomenessis full of kings-playing,

cup-flipping, frosty-mugged fun. Tips and tidbits that cover the brewing and drinking of this most beloved of

beverages around the world round out the ultimate guide for enjoying any beerin any situation.

Ben Applebaum, co-founder of CollegeStories.com, is an advertising creative director. He writes of awesomeness from his home in Connecticut.

Dan DiSorbo, co-founder of GetBombed.com, is a principal at PB&J Design, Inc. He lives in Connecticut.

$15.95 pb 978-1-4521-0501-76 x 8 in, 208 pp, Rights: W


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BEVERAGES & CO CKTAILS

BeerA Genuine Collection of CansBy Dan Becker and Lance Wilson

Ever crack open a can of Chief Oshkosh of Wisconsin, or sample Pabsts Big Cat Malt Liquor? Remember

the original St. Pauli Girl, Tennants 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, Beeroffers 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 Beckeris a midwest-born designer who studied graphic design at the University of Cincinnati. He lives and works in San Francisco.

Lance Wilsonis a designer residing in the San Francisco Bay Area.

$19.95 pb 978-0-8118-7541-76 x 8 in, 352 pp, Rights: W

This book comes

fully stocked with

480 beer cans!


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BEVERAGES & C OCKTAILS

THE ART OF THE BARCocktails Inspired by the Classics

By Jeff Hollinger and Rob Schwartz

Foreword by Georgeanne Brennan

Photographs by Frankie Frankeny

$24.95 hc 978-0-8118-5498-6


ABSINTHEHistory in a Bottle

By Barnaby Conrad III

$22.95 pb 978-0-8118-1650-2


THE BARTENDERS DECKBy Philip Collins

Photographs by Sam Sargent

$13.95 deck 978-0-8118-1598-7

3 x 4 x 1 in, 50 cards, Rights: W


SOUTHERN COCKTAILSDixie Drinks, Party Potions &

Classic Libations

By Denise Gee

Photographs by Robert M. Peacock

$14.95 hc 978-0-8118-5243-2


BIXOLOGYCocktails, Culture, and a Guideto the Classics

By Eve ONeill and

Doug Bix Biederbeck


$16.95 hc 978-0-8118-6707-84 x 6 in, 160 pp, Rights: W

TEQUILAMyth, Magic & Spirited Recipes

By Karl Petzke

$18.95 hc 978-0-8118-6504-3


COFFEEScrumptious Drinks and Treats

By Betty Rosbottom

Photographs by Lara Hata

$14.95 hc 978-0-8118-6056-7


ABSINTHE COCKTAILS50 Ways to Mix with the Green Fairy

By Kate Simon

Photographs by Lara Ferroni

$19.95 hc 978-0-8118-7329-1


PORCH PARTIESCocktail Recipes and Easy Ideas for

Outdoor Entertaining

By Denise Gee

Photographs by Robert M. Peacock

$16.95 hc 978-0-8118-6580-7



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GENERAL COOKING

The Commonsense Kitchenis filled with good, practical recipes,

and a strong spirit of the authors missionteaching andfeeding 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 Kitchen500 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 Kitchenis such a book. And its 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 Nells

Kentucky Bourbon Balls. Whats 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 Kitchenis equally at

home on the shelf of an urban foodie or a rural home cook.

Tom Hudgensattended and cooked at Deep Springs Ranch, Chez Panisse, and Liberty Caf in San Francisco. He teaches at College of Marin and

lives in the San Francisco Bay area.

$35.00 hc 978-0-8118-7222-56 x 9 in, 608 pp, Rights: W

Breakfast

Bread, Butter, Crackers, and Cheese

Great Lunches

Hot Vegetables and Vegetable Soups

Salads and Dressings

Beef, Pork, and Lamb

Chicken and TurkeyFish and Shellfish

Pasta, Dumplings, Rice, and Stuffing

Sauces and Relishes

Pies and Fruit Desserts

Cakes

Gooey Desserts

Cookies and Candy

INCLUDESRECIPES FOR


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GENERAL COOKING

The Newlywed CookbookFresh Ideas and Modern Recipes for Cooking with and for Each Other By Sarah Copeland Photographs by Sara Remington

This cookbook is an indispensable reference for modern couples looking to spend quality time together in

the kitchen. Inside are more than 130 recipes for both classic and contemporary cooking that are perfect

for day-to-day deux and special occasions with family and friends. More than a collection of recipes, The

Newlywed Cookbookis also a guide to domestic bliss. Author Sarah Copeland, a newlywed herself, knows

that sourcing, cookingas well as sharing food together at the tablemakes for a happy couple! This

beautiful and sophisticated contemporary cookbook is the new go-to for brides and grooms.

Sarah Copelandis a New York Citybased writer, urban gardener, recipe developer and cook.

Sara Remingtonis a San Franciscobased food and lifestyle photographer. Other Chronicle Books cookbooks featuring her photography include

D.I.Y. Deliciousand Vino Argentino.

$35.00 hc 978-0-8118-7683-48 x 10 in, 304 pp, Rights: W

MARINATED MOZZARELLA

Consider a jar of fresh mozzarella marinating in the

fridge a gleef ul luxury for when unexpected company arrives.

It takes such little planning, but yields delicious reward.

1 cup fresh miniature mozzarella bal ls (bocconcini)

or four medium balls fresh mozzarella1 cup best-quality ext ra-virgin olive oil

Handful of herbs (such as rosemary, thyme, or basil)

Combine the mozzarella, olive oil, and herbs in a pretty jar

with a resealable lid. Set in the f ridge for up to 1 week.

Bring to room temperature and set it on party tray with

long fork (for minis) or slice and serve (for mozzarella balls)

with bruschetta or tomato salad. Serves 4 to 6.


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GENERAL COOKING

Whole Beast ButcheryThe Complete Visual Guide to Be ef, Lamb, and PorkBy Ryan Farr with Brigit Binns Photographs by Ed Anderson

DIY fever + quality meat mania = old-school butchery revival! Artisan cooks who are familiar with their farmers

market are now buying small farmraised meat in butcher-sized portions. Dubbed a rock star butcher by the

New York Times,San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process

with 500 step-by-step photographs, master recipes for key cuts, and a primer on tools, techniques, and meat

handling. This visual manual is the first to teach by showing exactly what butchers know, whether cooks want to

learn how to turn a primal into familiar and special cuts or to simply identify everything in the case at the market

Ryan Farris the owner and founder of 4505 Meats, where he makes artisanal sausages and his patented chicharrones, and teaches

sell-out butchery classes for home and professional cooks. He lives in San Francisco.

Brigit Binnsis the author or co-author of 23 cookbooks.

Ed Andersonis a photographer specializing in food and the people who make it. He lives in Petaluma, California.

$40.00 hc 978-1-4521-0059-38 x 10 in, 240 pp, Rights: W

One of the best memories of my last trip to San Francisco was standin

in line outside the Ferry Building, contemplating which hot dog I wasgoing to order from the 4505 stand. Just watching people walking

away munching on dogs piled high with crisp chicharrones was a treat

It was topped only by gett ing my own Zil la dog, which was

every bit as delicious as advertised.

Ruth Reichl


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GENERAL COOKING

Ruhlmans TwentyThe Ideas and Techniques That Will Make You a Better Cook By Michael Ruhlman Photographs by Donna Turner Ruhlman

Rare is the cookbook that redefines how we cook. And rare is the author who can do so with the ease and

expertise of acclaimed writer and culinary authority Michael Ruhlman. Ruhlman's Twentydistills Ruhlmans

decades of cooking, writing, and working with the worlds greatest chefs into twenty essential ideasfrom ingre-

dients

to processes to attitudethat are guaranteed to make every cook more accomplished. Whether cooking

a multi-course meal, the juiciest roast chicken, or just some really good scrambled eggs, Ruhlman reveals

how a cooks success boils down to the same twenty concepts. With the illuminating expertise that has made

him one of the most esteemed food journalists, Ruhlman explains the hows and whys of each concept and

reinforces those discoveries through 100 recipes for everything from soups to desserts, all detailed in over

300 photographs. Cooks of all levels will revel in Ruhlmans game-changing Twenty.

Michael Ruhlmanis the author of Ratio, The Soul of a Chef, The Making of a Chef, Charcuterie, and, with, Thomas Keller, The French Laundry Cookbook.

He lives in Cleveland Heights, Ohio.

Photographer Donna Turner Ruhlmanlives in Cleveland Heights, Ohio.

$40.00 hc 978-0-8118-7643-88 x 10 in, 368 pp, Rights: W

I am a great believer in the power of real cooking. Real cooking is a

transformative act. For me, cooking is about being alive, about being active

in this world, about pursuing the good and the best things in l ife.

Cooking points us to the things that matter most in this world.

Michael Ruhlman

20fundamental techniquesto make you a better cook

100mouthwatering recipesto showcase your skills

300+full-color photographsto show how its doneand the

chronicle books food and drink fall 12

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