FALL 2014

TEN SPEED PRESS

Food + Drink
 FORTHCOMING SPRING 2014 TITLES
“David Lebovitz is a rare specimen: both a terrific
storyteller and a brilliant, uncompromising recipe
writer . . . I’d follow him blindfolded on this
journey to the City of Light.”
—YOTAM OTTOLENGHI, coauthor of
Jerusalem and Ottolenghi
MY PARIS KITCHEN
David Lebovitz
ISBN: 978-1-60774-267-8 • eBook ISBN: 978-1-60774-268-5
“Healthy fast food has a new superhero. Tess Masters
blends up great-tasting dishes that make it easy to
eat well, detoxify, and rebalance. If you’re looking for
healthy, convenient meals without all the processed
stuff and sugar, look no further.”
—MARK HYMAN, MD, chairman of the Institute for
Functional Medicine and six-time New York Times
best-selling author
THE BLENDER GIRL
Tess Masters
ISBN: 978-1-60774-643-0 • eBook ISBN: 978-1-60774-644-7
 FROM NEW YORK TIMES BESTSELLING AUTHORS
YOTAM OTTOLENGHI AND SAMI TAMIMI

“These vibrant recipes are spice-heavy, “This is simply wonderful cooking . . . modern,
vegetable-forward, and consistently delicious.” smart, and thoughtful. I love it.”
—BON APPÉTIT —NIGEL SLATER, author of Tender, Ripe, and
Notes from the Larder
“Creative, splendidly illustrated recipes that you are
“Ottolenghi and Tamimi have a genius for adding
unlikely to find in any other single cookbook—or any
intrigue to every dish, for making spices and herbs
other single city—in the world.”
surprising, and for combining flavors that draw us in and
—WALL STREET JOURNAL
warm our hearts. Each recipe in this book has the mark
of originality and the power to inspire.”
—DORIE GREENSPAN, author of Around My French Table

JERUSALEM OTTOLENGHI
ISBN: 978-1-60774-394-1 • eBook ISBN: 978-1-60774-395-8 ISBN: 978-1-60774-418-4 • eBook ISBN: 978-1-60774-419-1
PLENTY MORE
YOTAM OTTOLENGHI

The hotly anticipated follow-up to London chef Yotam Ottolenghi’s

bestselling and award-winning cookbook Plenty, featuring 120
vegetarian dishes organized by cooking method.
Ottolenghi’s monumentally successful cookbook Plenty changed
the way people cook and eat vegetables. Its focus on flavorful,
vegetable-centric dishes that emphasize spices and fresh
ingredients caused a produce-cooking craze in the UK, the US,
and the world over. Plenty More continues in the spirit of Plenty,
with dazzling dishes, prepared raw, grilled, baked, simmered,
cracked, or braised. Featuring recipes for main dishes, sides,
salads, and sweets including Membrillo and Stilton Quiche,
Buttermilk-Crusted Okra, Candy Beets with Lentils, Roasted Rhubarb
with Sweet Labneh, and Quince Poached in Pomegranate Juice,
this is the follow-up cookbook everyone has been waiting for.

YOTAM OTTOLENGHI owns an eponymous group of four

restaurants, plus the high-end restaurant, Nopi, in London. His
previous cookbooks—Plenty, Jerusalem, and Ottolenghi—have
all been on the New York Times bestseller list. Yotam writes for
The Guardian, and appears on BBC. He lives in London.

Cooking – Vegetarian • On sale 10/14/2014 • $35.00 hardcover • ISBN: 978-1-60774-621-8

eBook ISBN: 978-1-60774-622-5 • 7 2/3 x 10 2/3 ; 320 pages; 130 full-color photos • All US Rights: Crown
All Foreign Rights: InkWell Management, LLC
THE SLANTED DOOR
Modern Vietnamese Food
CHARLES PHAN

The long-awaited cookbook from The Slanted Door,

James Beard award-winning chef Charles Phan’s beloved
San Francisco Vietnamese restaurant.
Charles Phan opened The Slanted Door in San Francisco’s Mission
District in 1995, inspired by the food of his native Vietnam. Since
then, The Slanted Door has moved across town to the historic Ferry
Building and has grown into a world-class dining destination. Its
accessible, modern take on classic Vietnamese dishes is adored by
diners, chefs, and critics alike. The Slanted Door is a love letter to
the restaurant, its people, and its food, featuring stories and essays
along with to its most iconic recipes such as Seared Scallops with
Vietnamese Beurre Blanc, Wok-Seared Eggplant with Satay Sauce,
and Rack of Lamb with Tamarind Sauce. In addition to recipes, the
book will include an extensive cocktail section, and essays on its
esteemed wine program.

CHARLES PHAN is the executive chef and owner of The Slanted

Door family of restaurants. He received the James Beard Award
for Best Chef California in 2004, and in 2011 was inducted into the
James Beard Foundation’s list of Who’s Who of Food in America.
He lives in San Francisco with his wife and their three children.

Also by Charles Phan

VIETNAMESE HOME COOKING
$35.00 hardcover (Can $41.00)
ISBN: 978-1-60774-053-7
eBook ISBN: 978-1-60774-385-9
8 1/2 x 10 1/2; 256 pages; full color

Cooking – Vietnamese • On sale 10/7/2014 • $40.00 hardcover (Can $46.00) • ISBN: 978-1-60774-054-4
eBook ISBN: 978-1-60774-580-8 • 8 1/2 x 11 1/2 ; 288 pages; 150 full-color photos • All Rights: Crown
FLOUR + WATER
Pasta
THOMAS MCNAUGHTON

An elevated guide to the craft of pasta-making from rising star

chef Thomas McNaughton of San Francisco’s hottest Italian
restaurant, flour + water.
The overwhelming local following and national reputation of San
Francisco’s flour + water speaks volumes about the quality of chef
Thomas McNaughton’s innovative pasta dishes. Best known for
his specialty regional pasta varieties and all-Italian wine program,
McNaughton is an artisan truly passionate about pasta and Italian
fare. His inventive recipes and fresh flavor combinations—such
as Corn and Crescenza Cappelletti with Bitter Honey; Spaghetti
with Confit Albacore, Pole beans, and Chili Flakes; and Asparagus
Caramelle with Brown Butter—set Flour + Water apart from other
pasta books. The 75 recipes are organized seasonally and appeal
to everyone, from first-time pasta-makers to connoisseurs looking
for their next challenge. Steeped in Italian tradition with a chef’s
flair, Flour + Water is a must-have for all home pasta-makers.

THOMAS MCNAUGHTON is the executive chef and co-owner

of flour + water, Central Kitchen, and Salumeria in San Francisco.
He has worked at some of the most respected restaurants in
San Francisco, including La Folie, Gary Danko, and Quince.
McNaughton and flour + water have received glowing reviews from
GQ, the New York Times, San Francisco magazine, and Sunset.

Cooking – Pasta • On sale 9/30/2014 • $35.00 hardcover (Can $41.00) • ISBN: 978-1-60774-470-2
eBook ISBN: 978-1-60774-471-9 • 8 1/2 x 10; 272 pages; 100 full-color photos • All Rights: Crown
A NEW NAPA CUISINE
CHRISTOPHER KOSTOW

The debut cookbook from Christopher Kostow, head chef of the

three-Michelin-starred Restaurant at Meadowood, spotlighting the
artisans, growers, and hidden landscapes of Napa Valley that have
inspired his unparalleled cuisine.
A philosophy major with no formal culinary training, Christopher
Kostow is not your typical Napa chef. And while Napa Valley
has no shortage of popular restaurants or cookbooks about its
chefs and cooking styles, there is no chef who is more deeply
rooted in and affected by his location than Kostow. A New Napa
Cuisine follows Kostow’s evolution from a line cook in a seaside
town to a storied chef at The Restaurant at Meadowood, a Napa
Valley mainstay that the Wall Street Journal recently praised as a
“temple of modern American cuisine.” Through nearly 100 artfully
constructed recipes and stories—of discovering an abundance of
ingredients growing wild in the woods near his St. Helena home or
spending afternoons firing pottery with local ceramists—Kostow
introduces readers to a new Napa, one that’s rich in history, flavor,
and community.

CHRISTOPHER KOSTOW is head chef at The Restaurant at

Meadowood, which earned three Michelin stars and four stars in
the San Francisco Chronicle under his leadership. He worked as
sous chef under Daniel Humm at Campton Place in San Francisco
before becoming executive chef at Chez TJ in Mountain View,
California, where he earned two Michelin stars. Kostow was
awarded the James Beard Award for Best Chef: West in 2013
and named one of Food & Wine’s Best New Chefs in 2009.

Cooking – American – California • On sale 10/14/2014 • $50.00 hardcover ($58.00 Can) • ISBN: 978-1-60774-594-5
eBook ISBN: 978-1-60774-595-2 • 9 3/4 x 11 3/4 ; 304 pages; 150 full-color photos • All Rights: Crown
DEATH & CO
Modern Classic Cocktails, with More than 500 Recipes
DAVID KAPLAN, NICK FAUCHALD, AND ALEX DAY

The definitive guide to the contemporary craft cocktail

movement, from one of the most critically lauded and
influential bars in the world.
Featuring hundreds of signature recipes as well as classic drink
formulas, Death & Co is not only a comprehensive collection of the
bar’s best, but also a complete cocktail education. With chapters on
the theory and philosophy of drink-making plus a complete guide to
spirits, tools, and other bar ingredients, Death & Co is destined to
become the go-to reference on craft cocktails. Filled with beautiful,
evocative photography; illustrative charts and info-graphics; and
colorful essays about the characters who fill the bar each night,
Death & Co—like its namesake bar—is bold, elegant, and setting
the pace for mixologists around the world.

DAVID KAPLAN is the founder and owner of Death & Co, as well as
the co-owner of Proprietors LLC, a full-service hospitality company.
He splits his time between New York City and Los Angeles. NICK
FAUCHALD is a Brooklyn-based writer, editor, and publisher of print
and digital products. He’s been an editor at Food & Wine, Wine
Spectator, and Every Day with Rachael Ray magazines. From 2008
to 2011, he was the editor-in-chief of Tasting Table. ALEX DAY is a
former Death & Co bartender and the co-owner of Proprietors LLC.
He lives in Los Angeles.

Cooking – Bartending • On sale 10/7/2014 • $35.00 hardcover (Can $41.00) • ISBN: 978-1-60774-525-9
eBook ISBN: 978-1-60774-526-6 • 9 1/4 x 9 7/8 ; 304 pages; 150 full-color photos and illustrations • All US Rights: Crown
All Foreign Rights: Straus Literary
RELAE
A Book of Ideas
CHRISTIAN F. PUGLISI

A gorgeous, impeccably designed cookbook from one

of Denmark’s star chefs, in which he reveals the theory
and philosophy behind the food of his award-winning
restaurant Relae.
Chef Christian F. Puglisi’s deeply imaginative, plant-centric
cooking has earned him a Michelin star, rave reviews from
international food media, and the respect of top chefs from
around the world. Relae is Puglisi’s much-anticipated debut: like
his restaurant, the book is unconventional, beautifully designed,
and thought-provoking. Rather than being recipe-driven, the
book is centered on “idea essays,” in which Puglisi shares the
inspirations and practical methods behind the dishes at Relae.
Photographs by Per-Anders Jorgensen, with illustrated vellum
overlays, provide readers with a visual guide to the food, and
narrative descriptions of ingredients, cooking techniques, and
rationales behind each dish offer an unprecedented glimpse into
a top chef’s creative process.

CHRISTIAN F. PUGLISI founded Relae in 2010 after working in the

kitchens at El Bulli, Noma, Røgeriet, Le Petit Bofinger, Taillevent,
Søren K, and Restaurant Olivia. He writes articles and recipes for
the Danish newspaper Politiken, and spoke at MAD #3 and the
Culinary Institute of America in St. Helena in 2013. The Wall Street
Journal selected him as one of the top ten chefs in the world under
30. He lives in Copenhagen.

Cooking – Scandinavian • On sale 10/28/2014 • $50.00 hardcover (Can $58.00) • ISBN: 978-1-60774-649-2
eBook ISBN: 978-1-60774-650-8 • 7 5/8 x 10 5/8 ; 320 pages; 125 full-color photos • World English Rights: Crown
All Translation Rights: The Cowles-Ryan Agency
TACOLICIOUS
Festive Recipes for Tacos, Snacks, Cocktails, and More
SARA DESERAN WITH JOE HARGRAVE, ANTELMO FARIA,
AND MIKE BARROW

From the wildly popular San Francisco restaurants and food

stall comes this collection of fresh Cal-Mexican recipes for
fun, accessible taqueria fare.
Whether you’re looking for a quick and family-friendly weeknight
meal or inspiration for a fabulous Mexican taco fiesta, Tacolicious
has something for everyone, from classic Pork al Pastor and
Carnitas to new favorites like Three-Chili Bistec Adobado.
Tacolicious translates the vibrant, festive food of the restaurants
into book form, with scores of recipes for colorful salsas, tasty
snacks, irresistible cocktails, and, of course, tacos galore.
Chapters on cocktails, aguas frescas, and other party essentials
round out this entertaining collection.

SARA DESERAN is the co-owner of Tacolicious with her husband

Joe Hargave, and deputy editor at San Francisco magazine. The
author of three cookbooks (Sake, Picnics, and Asian Vegetables),
she worked as a senior editor at 7x7 magazine and has contributed
to Food & Wine, Sunset, Saveur, and Food Arts.

Cooking – Mexican • On sale 9/2/2014 • $22.00 hardcover (Can $26.00) • ISBN: 978-1-60774-562-4
eBook ISBN: 978-1-60774-563-1 • 7 1/4 x 9; 192 pages; 35 full-color photos • All Rights: Crown
THE PIZZA BIBLE
Everything You Need to Know to Make Napoletano to
New York Style, Deep Dish and Wood-fired, Thin Crust,
Stuffed Crust, Cornmeal Crust, and More
TONY GEMIGNANI WITH SUSIE HELLER AND STEVE SIEGELMAN

A comprehensive guide to making pizza, covering nine different

regional styles—including standards like Neopolitan, Roman, and
Chicago, as well as renowned pizza sub-specialties like St. Louis
and Californian—from chef, 11-time world pizza champion, and
Guinness world record-holding pizza-spinner, Tony Gemignani.
Everyone has their favorite style of pizza. In fact, devotion to
one particular style is so ubiquitous that most pizza books only
cover one or two varieties of pie. But, for those who truly love
pizza, there’s no need to be monogamous. Pizza master Tony
Gemignani brings pizza to the people in all its glorious forms,
from Chicago deep dish to paper-thin Roman style. The Pizza
Bible is the world’s first guide to making all of the major pizza
styles, filling a hole in the market and elevating the craft of
making pizza to that of bread or charcuterie.

TONY GEMIGNANI is the chef and owner of three restaurants:

Tony’s Pizza Napoletana and Tony’s Coal-Fired Pizza in San
Francisco and Pizza Rock in Sacramento. He’s also the co-owner
of the International School of Pizza in San Francisco. Gemignani
has been making pizza for over 20 years and holds an impressive
set of awards.

Cooking – Pizza • On sale 10/21/2014 • $29.99 hardcover (Can $35.00) • ISBN: 978-1-60774-605-8
eBook 978-1-60774-606-5 • 8 1/2 x 10; 288 pages; 125 full-color photos • All Rights: Crown
NORTH
The New Nordic Cuisine of Iceland
GUNNAR GÍSLASON AND JODY EDDY

An unprecedented look into the food and culture of Iceland,

from the island’s premier chef and the owner of Reykjavík’s
Restaurant Dill.
North is a celebration of the utterly unique, starkly beautiful
foodways and landscapes of Iceland. Recipes and essays
showcase the rare, indigenous food products and artisanal food
producers of this island nation, which is one of the most pristine
and unspoiled places on earth. New York Times photographer
Evan Sung provides a mix of lush landscape photography and
styled food, making this a gorgeous and definitive culinary guide
to one of the world’s burgeoning travel destinations.

Chef GUNNAR GÍSLASON opened Restaurant Dill in Reykjavík’s

historic Nordic House in 2009. His contemporary cooking,
which celebrates Iceland’s pristine ingredients and artisanal
producers, has garnered international acclaim and media. Dill has
been nominated for the Nordic Prize and has earned numerous
accolades, including Iceland’s restaurant of the year every year
since it opened. In his spare time, Gíslason can be found foraging
with his children for ingredients to stock his restaurant’s pantry, or
salmon fishing in one of Iceland’s glacial rivers. JODY EDDY is the
author of Come In, We’re Closed, which profiled the staff meals
of 25 of the world’s best restaurants. A graduate of The Institute
of Culinary Education in Manhattan, she is the former editor of
Art Culinaire. She first visited Dill in 2009 and has been a devoted
disciple of Gíslason’s cooking philosophy ever since.

Cooking – Scandinavian • On sale 9/9/2014 • $40.00 hardcover (Can $46.00) • ISBN: 978-1-60774-498-6
eBook ISBN: 978-1-60774-499-3 • 8 1/2 x 10; 304 pages; 100 full-color photos • All Rights: Crown
SHERRY
A Modern Guide to the Wine World’s Best-Kept Secret,
with Cocktails and Recipes
TALIA BAIOCCHI

A fresh, new take on the history, lore, and many uses

of sherry—a delicious but misunderstood wine beloved
of sommeliers and, increasingly, bartenders around
the country.
Too long a lonely outcast from the wine world, sherry has finally
shed its stuffy, matronly image. With its fascinating history, unique
production methods, and myriad uses—in cocktails, as a near-
perfect pairing for food, and a delightful sipping beverage—
sherry is finally getting the attention it deserves in bars and
restaurants around the country. Smartly packaged and beautifully
photographed, Sherry will be the first non-academic book on the
subject in decades. Filled with colorful stories, up-to-date producer
profiles, and recipes for both cocktails and food to be eaten
alongside, Sherry is essential reading for aspiring sommeliers,
mixologists, and lay enthusiasts.

TALIA BAIOCCHI is the editor-in-chief of Punch. Formerly, she was

the wine editor for Eater, a columnist at Wine Spectator, and editor
of WineChap.com in the United States. She has written for the San
Francisco Chronicle, Decanter, Bon Appétit, and Wine & Spirits
magazine, among others. Baiocchi was named a top new talent in
the wine world in the “30 Under 30” features of Forbes and
Wine & Spirits magazine. She lives in Brooklyn.

Cooking – Wine & Spirits • On sale 10/14/2014 • $24.99 hardcover (Can $28.99) • ISBN: 978-1-60774-581-5
eBook ISBN: 978-1-60774-582-2 • 6 1/2 x 9; 240 pages; 50 full-color photos • All Rights: Crown
THE PALEO CHEF
Quick, Flavorful Paleo Meals for Eating Well
PETE EVANS

Revered celebrity chef Pete Evans takes a whole new approach to

making gluten-free, grain-free, and dairy-free meals that are worthy
of a restaurant but effortless to prepare.
The Paleo diet is taking America by storm as more and more people
discover the health benefits to cutting out processed, sugary foods
and instead eating quality proteins and fats, fresh vegetables and
fruits, and nuts and seeds. To follow this way of eating does not
mean that you have to sacrifice flavor or spend a long time in the
kitchen. In The Paleo Chef, author and international chef Pete Evans
shows you how to prepare gorgeous food that fills you up, makes
you feel great, and keeps you coming back for more. Recipes cover
every meal of the day and include Corned Beef Hash, Moroccan
Carrot Salad, Zucchini Lasagne, Japanese Fried Chicken, and Apple-
Berry Crumble.

PETE EVANS is an award-winning Australian chef, restaurateur,

cookbook author, TV presenter, adventure seeker, and father. A
TV celebrity in Australia, Pete recently made his US debut as host
of The Moveable Feast on PBS. He has also been featured on The
Martha Stewart Show, The Rachael Ray Show, and the CBS Early Show.

Cooking – Health and Healing – Gluten–Free • On sale 9/16/2014 • $24.99 hardcover (Can $38.99) • ISBN: 978-1-60774-743-7
eBook ISBN: 978-1-60774-744-4 • 7 1/4 x 9 1/2 ; 224 pages; 100 full-color photos
World Rights Except Australia and New Zealand: Crown.
FRENCH ROOTS
Two Cooks, Two Countries, and the Beautiful Food along the Way
JEAN-PIERRE MOULLÉ AND DENISE MOULLÉ

A narratively rich cookbook of French and Californian recipes from

longtime Chez Panisse executive chef Jean-Pierre Moullé and his
wife, Denise Moullé.
French Roots spans 60 years and two continents, following the lives
of its authors—husband-and-wife team Jean-Pierre and Denise
Moullé—through food. Beginning with the dishes of old-world
France, the couple’s birthplace, the book focuses on the simple,
pared-down preparations of French food common in the postwar
period. Their story then travels to the San Francisco Bay Area in the
1970s, where Jean-Pierre was appointed executive chef at Chez
Panisse when California cuisine was just emerging as a distinctive
and important style, and where Denise began importing French
wine. Finally, the journey returns to France, where the couple revisit
the classic dishes of their native country and forgotten skills of
foraging, hunting, and preserving at their home in Bordeaux. So
much more than a collection of 100 elegant recipes, French Roots is
the story of an adventure of two people and two cuisines.

Until his retirement in April 2012, JEAN-PIERRE MOULLÉ was the

executive chef at Chez Panisse, where he began working in 1975.
DENISE MOULLÉ comes from the Bordeaux wine-making empire
of the Lurton family. She worked as a wine distributor in California
for many years before starting Two Bordelais in 1987, which offers
guided tours through France. The authors split their time between
Bordeaux, France and Sonoma, California.

Cooking – French • On sale 9/16/2014 • $35.00 hardcover (Can $41.00) • ISBN: 978-1-60774-547-1
eBook ISBN: 978-1-60774-548-8 • 7 1/2 x 9 3/4 ; 320 pages; 60 full-color photos • All Rights: Crown
BITTER
A Taste of the World’s Most Dangerous Flavor, with Recipes
JENNIFER MCLAGAN

A fascinating, unexpected exploration of one of the culinary

world’s most under appreciated topics: bitterness.
What do coffee, IPA beer, dark chocolate, and radicchio
all have in common? They’re bitter—and delicious. With Bitter,
award-winning author Jennifer McLagan makes a case for this
misunderstood flavor, exploring it through science, culture,
history, and 120 deliciously idiosyncratic recipes. Biologically
speaking, the taste of something bitter—unlike sweet, which
can indicate a nutrient-rich food, and salty, which indicates
the presence of needed minerals—can signify a poison,
so an appreciation for bitterness must develop with age and
experience. In the capable hands of McLagan, bitterness
emerges from the culinary shadows and gets its deserved
place in the spotlight.

JENNIFER MCLAGAN is a chef, food stylist, and writer who

has worked in Toronto, London, and Paris, as well as her native
Australia. Two of her previous books, Bones and Fat, each won
James Beard and IACP awards, and Odd Bits was nominated
for both. She lives in Toronto.

Also by Jennifer McLagan

ODD BITS FAT
$35.00 hardcover $35.00 hardcover (Can $40.00)
ISBN: 978-1-58008-334-8 ISBN: 978-1-58008-998-2
eBook ISBN: 978-1-60774-075-9 8 x 10; 240 pages; full color
8 x 10; 256 pages; full color

Cooking – Specific Ingredients • On sale 9/16/2014 • $29.99 hardcover • ISBN: 978-1-60774-516-7

eBook ISBN: 978-1-60774-517-4 • 7 3/8 x 9 1/4 ; 256 pages; 35 full-color photos • All Rights: Crown
BREAD REVOLUTION
World-Class Baking with Sprouted and Whole Grains,
Heirloom Flours, and Fresh Techniques
PETER REINHART

An exploration of cutting-edge developments in bread

baking, featuring 40 recipes and formulas that use
sprouted flours, whole and ancient grains, nut and
seed flours, and allergy-friendly approaches.
Renowned baking author and instructor Peter Reinhart has
always been on the forefront of the bread movement—from cold
fermentation and whole grain breads to unconventional methods
for making gluten-free bread. In Bread Revolution, he explores the
groundbreaking new flours based on grape seeds, emmer, einkorn,
and other ancient grains. New wheat processing techniques add
tremendous flavor and health benefits, and this on-trend collection
will appeal to avid bakers; health-conscious cooks; and food-
allergic, gluten-sensitive, and diabetic households.

PETER REINHART is a baking instructor and faculty member at

Johnson and Wales University in Charlotte, North Carolina.
He was the cofounder of Brother Juniper’s Bakery in Santa Rosa,
California, and is the award-winning author of eight books on
bread baking.

Also by Peter Reinhart

THE BREAD BAKER’S APPRENTICE PETER REINHART’S ARTISAN
$35.00 hardcover (Can $43.00) BREADS EVERY DAY
ISBN: 978-1-58008-268-6 $30.00 hardcover (Can $37.00)
eBook ISBN: 978-1-60774-129-9 ISBN: 978-1-58008-998-2
9 x 10; 320 pages; full color eBook ISBN: 978-1-60774-086-5
8 x 10; 224 pages; full color

Cooking – Bread • On sale 10/21/2014 • $30.00 hardcover (Can $35.00) • ISBN: 978-1-60774-651-5
eBook ISBN: 978-1-60774-652-2 • 8 x 10; 240 pages; 65 full-color photos • All Rights: Crown
EAT
The Little Book of Fast Food
NIGEL SLATER
“Nothing [is] ever going to come close to Eat.”
—COOKBOOK OF THE YEAR, THE TIMES OF LONDON
Britain’s foremost food writer returns with a deliciously sim-
ple collection of over 600 ideas for dinner. Widely heralded
as one of 2013’s best cookbooks in the UK, this compact
book bursting with inspiration is sure to make its US debut
as the go-to tome for satisfying, uncomplicated cooking.
Nigel Slater is the author of numerous bestselling books,
including Notes from the Larder, Ripe and Tender. He has
written a column for The Observer for twenty years.
Cooking - British
On sale 9/30/2014 • $27.99 hardcover
ISBN: 978-1-60774-7260 • eBook ISBN: 978-1-60774-7277
5 1/2 x 7 5/8; 464 pages; 210 full-color photos
All Rights: Harper Collins Publishers Ltd.
LET US ALL EAT CAKE
Gluten-Free Recipes for Everyone’s
Favorite Cakes
CATHERINE RUEHLE WITH SARAH SCHEFFEL
Finally, everyone can celebrate their favorite holidays and
special occasions—and even the every day—with extraor-
dinary gluten-free cakes. Pastry chef turned wellness coach
Catherine Ruehle shares 60 cake recipes that are every bit as
indulgent as the flour-based ones we adore, but gluten-free,
all-natural, and with alternatives given for vegan, dairy-free,
and nut-free renditions. Recipes include Pink Velvet Cake
made electrifyingly red with strawberries instead of food
dye, Carrot Cake still nutty with a gluten-free whole-grain
flour blend, and Peanut Butter and Jelly Cupcakes that chil-
dren of all ages will adore.
Cooking - Health & Healing - Gluten-Free
On sale 9/9/2014 • $24.00 hardcover (Can $28.00)
ISBN: 978-1-60774-629-4 • eBook ISBN: 978-1-60774-630-0
8 x 9; 208 pages; 60 full-color photos
All Rights: Crown
MOOSEWOOD COOKBOOK
40th Anniversary Edition
MOLLIE KATZEN
The Moosewood Cookbook, first published in 1974, has
gone on to inspire generations to cook simple, vegetable-
based, seasonal food. A classic listed as one of the top ten
best-selling cookbooks of all time by the New York Times,
Mollie Katzen’s seminal book returns in a special 40th
anniversary edition, featuring a new introduction by the
author. With sophisticated yet simple dishes and whimsical
hand-drawn lettering, this is a revival that both long-time
fans and those just discovering Moosewood will savor.
Cooking – Vegetarian
On sale 9/2/2014 • $19.99 trade paper (Can $23.99)
ISBN: 978-1-60774-739-0 • eBook ISBN: 978-1-60774-740-6
8 1/2 x 11; 256 pages; line art
All Rights: Crown
THE HEALTHY MIND
COOKBOOK
Big-Flavor Recipes Featuring the
Top 20 Brain-Boosting Foods
REBECCA KATZ WITH MAT EDELSON
Between digital overload, sleep deprivation, and the stress
of modern life, most people’s brains are constantly in flight-
or-fight mode. Fortunately, chef Rebecca Katz, author of
The Cancer Fighting Kitchen and The Longevity Kitchen, has
harnessed the latest research on brain function to identify
how the foods we consume can improve the brain’s ability
to control cognition, emotion, and physical function—all of
which dictate memory, mood, and motion. This collection
translates the very best of this science into the kitchen with
120 nutrient-dense recipes.
Health & Fitness - Diseases - Nervous System
On sale 12/30/2014 • $29.99 hardcover ($35.00 Can)
ISBN: 978-1-60774-297-5 • eBook ISBN: 978-1-60774-298-2
7 7/16 x 10; 256 pages; 60 full-color photos
All Rights: Crown
THE NEW INDIAN
SLOW COOKER
Recipes for Curries, Dals, Chutneys,
Masalas, Biryani, and More
NEELA PANIZ
The newest book in Ten Speed’s best-selling slow cooker
series, The New Indian Slow Cooker is packed with more
than 60 authentic Indian dishes that require minimal active
cooking time. With flavorful meat-based and vegetarian
favorites, such as Makhni Chicken (in a tomato-butter sauce),
Pork Vindaloo, and Palak Paneer (spinach with cheese), plus
accompaniments like cucumber raita, chutneys, and cha-
pattis (flatbread), this book maximizes flavor by handling key
steps quickly on the stove top. These budget-friendly recipes
will encourage Indian food lovers to cook their own dinner
instead of relying on take-out.
Cooking – Methods – Slow Cooking
On sale 9/2/2014 • $19.99 trade paper (Can $23.99)
ISBN: 978-1-60774-619-5 • eBook ISBN: 978-1-60774-620-1
8 1/4 x 9; 144 pages; 25 full-color photos
All Rights: Crown
THE COMIC BOOK
STORY OF BEER
The World’s Favorite Beverage from 7,000 BC
to Today's Craft Brewing Revolution
JONATHAN HENNESSEY AND MIKE SMITH;
ILLUSTRATED BY AARON MCCONNELL
This lushly illustrated and perfectly giftable graphic novel
recounts the many-layered past and present of beer through
dynamic pairings of pictures and meticulously researched
insight into the history of the world’s favorite brew. The authors
trace beer’s influence over millennia: from early man’s experi-
ments with fermentation, the rise and fall of Ancient Rome,
the (often beer-related) factors that led Europe out of the
Dark Ages, and the spread of capitalism, up to the contem-
porary explosion of craft brewing.
Cooking – Beer
On sale 9/9/2014 • $18.99 trade paper (Can $21.99)
ISBN: 978-1-60774-635-5 • eBook ISBN: 978-1-60774-636-2
7 x 10; 160 pages; fully illustrated
All Rights: Crown
THE CHIA COOKBOOK
Inventive, Delicious Recipes
Featuring Nature’s Superfood
JANIE HOFFMAN
The newest “nutritional ‘it’ item” according to the New
York Times, chia seeds are packed with eight times more
omega-3s than salmon, three times the antioxidants of blue-
berries, and 70 percent more protein than soybeans. As
the founder of Mamma Chia food and juice company, Janie
Hoffman has become the face of this health trend, and her
cookbook invites readers to learn the secrets of incorporat-
ing chia into healthy breakfasts, smoothies, snacks, salads,
dinners, sweets, and drinks, such as Chewy Chia and White
Chocolate Granola Bars, Ancient Grain Salads, Tart Cherry-
Chia Mimosas, and more.
Cooking – Natural Foods
On sale 9/30/2014 • $16.99 trade paper (Can $18.95)
ISBN: 978-1-60774-664-5 • eBook ISBN: 978-1-60774-665-2
7 x 8; 144 pages; 35 full-color photos
All Rights: Crown
THE BAR BIBLE
The Ultimate A-to-Z Guide to Spirits,
Cocktails, and Wine, with 125 Recipes
for the World's Great Drinks
JENNIFER FIEDLER
What’s the difference between a martini and a gibson?
Which type of glass should a Moscow mule be served in?
The Bar Bible answers these questions and more, with fas-
cinating information about everything boozy that’s good to
drink. From author and Wine Spectator contributing editor
Jennifer Fiedler comes this handsome and comprehensive
bartending guide for professional and home bartenders.
Including history, lore, and 125 tested recipes, it presents
essential bartending information, from the tools of the trade
to the history and mythology behind classic and contempo-
rary cocktails, in an easy-to-navigate alphabetical guide.
Cooking – Wine & Spirits
On sale 9/16/2014 • $19.99 hardcover (Can $23.99)
ISBN: 978-1-60774-653-9 • eBook ISBN: 978-1-60774-654-6
5 x 7; 416 pages; 50 illustrations
All Rights: Crown
VEGAN HOLIDAY COOKING
FROM CANDLE CAFE
Celebratory Menus and Recipes from New
York’s Premier Plant–Based Restaurants
JOY PIERSON, ANGEL RAMOS,
AND JORGE PINEDA
In the first vegan holiday cookbook from professional chefs,
the folks behind acclaimed vegan restaurants Candle Cafe
and Candle 79 in New York City present special-occasion
favorites. This gorgeous book elevates plant-based fare to
a new level with fresh, inventive recipes that blend favorite
traditions with a modern sensibility. With dishes like Sweet
Potato Latkes with Almond Crème Fraîche for Passover, and
Fried Mushrooms with Horseradish Cream and Tapioca
Caviar for Christmas, home cooks will be able to wow veg-
ans and omnivores alike.
Cooking - Vegetarian
On sale 9/30/2014 • $22.99 hardcover (Can $26.99)
ISBN: 978-1-60774-647-8 • eBook ISBN: 978-1-60774-648-5
7 7/16 x 9; 224 pages; 40 full-color photos
All Rights: Crown
TAMALES
Fast and Delicious Mexican Meals
ALICE GUADALUPE TAPP
While making tamales with a large group of people over a few
days can be fun, it’s no longer necessary to go old world to
enjoy these Mexican favorites. Alice Guadalupe Tapp, author
of Tamales 101, has worked her magic to turn this time-con-
suming process on its head by paring it down to three to four
steps that can be done in as little as 45 minutes using time
saving tips, products, and tools such as your freezer. All 65
recipes in the book are naturally gluten–free and include
both classic tamale recipes such as Red Chile Beef, and
novel innovations such as Chorizo and Egg, Bone Marrow,
and Baked Fig.
Cooking – Mexican
On sale 9/23/2014 • $18.99 hardcover (Can $21.99)
ISBN: 978-1-60774-596-9 • eBook ISBN: 978-1-60774-597-6
7 x 8; 176 pages; 25 full-color photos
All Rights: Crown
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