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Ten Speed Press Catalog Spring 2013

Ten Speed Press Catalog Spring 2013

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Spring 2013 catalog from Ten Speed Press
Spring 2013 catalog from Ten Speed Press

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Categories:Types, Brochures
Published by: Crown Publishing Group on Jul 27, 2012
Copyright:Traditional Copyright: All rights reserved

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spring 2013

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Recent AwARds foR ten speed pRess

2012 IACP AwArd wInner: HealtH and special diet 2012 IACP AwArd wInner: First Book–tHe Julia cHild award
AnCIent GrAIns for Modern MeAls
Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, and More
Maria Speck 8 x 10; 240 pages; full color $29.99 hardcover (Can $34.00) ISBN: 978-1-58008-354-6 eBook ISBN: 978-1-60774-062-9

2012 IACP AwArd wInner: wine, Beer, or spirits 2012 JAMes beArd foundAtIon AwArd wInner: Beverage
bItters
A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas
Brad Thomas Parsons 6 1/2 x 9; 240 pages; full color $24.99 hardcover (Can $27.99) ISBN: 978-1-58008-359-1 eBook ISBN: 978-1-60774-072-8

2012 IACP AwArd wInner: compilations
the CAkebreAd CellArs AMerICAn hArvest Cookbook
Celebrating Wine, Food, and Friends in the Napa Valley
Jack and Dolores Cakebread and Brian Streeter with Janet Fletcher 8 x 10; 208 pages; full color $35.00 hardcover (Can $40.00) ISBN: 978-1-60774-013-1 eBook ISBN: 978-1-60774-047-6

2012 JAMes beArd foundAtIon AwArd wInner: Focus on HealtH
suPer nAturAl every dAy
Well-Loved Recipes from My Natural Foods Kitchen
Heidi Swanson 7 x 10; 256 pages; full color $23.00 paper with jacket (Can $25.95) ISBN: 978-1-58008-277-8 eBook ISBN: 978-1-60774-324-8

foRthcoming fAll 2012 titles
vIetnAMese hoMe CookInG
Charles Phan
$35.00 hardcover (Can $41.00) ISBN: 978-1-60774-053-7 eBook ISBN: 978-1-60774-385-9

JerusAleM
Yotam Ottolenghi and Sami Tamimi
$35.00 hardcover ISBN: 978-1-60774-394-1 eBook ISBN: 978-1-60774-395-8

flour wAter sAlt yeAst
Ken Forkish
$35.00 hardcover (Can $41.00) ISBN: 978-1-60774-273-9 eBook ISBN: 978-1-60774-274-6

the blue bottle CrAft of Coffee
James Freeman, Caitlin Freeman, and Tara Duggan
$24.99 hardcover (Can $28.99) ISBN: 978-1-60774-118-3 eBook ISBN: 978-1-60774-119-0

southern CoMfort
Allison Vines-Rushing and Slade Rushing
$35.00 hardcover (Can $41.00) ISBN: 978-1-60774-262-3 eBook ISBN: 978-1-60774-263-0

the kIMChI Cookbook
Lauryn Chun
$19.99 hardcover (Can $23.99) ISBN: 978-1-60774-335-4 eBook ISBN: 978-1-60774-336-1

sPQr
Shelley Lindgren and Matthew Accarrino with Kate Leahy
$35.00 hardcover (Can $41.00) ISBN: 978-1-60774-052-0 eBook ISBN: 978-1-60774-384-2

the sProuted kItChen
Sara Forte and Hugh Forte
$25.00 hardcover (Can $29.95) ISBN: 978-1-60774-114-5 eBook ISBN: 978-1-60774-115-2

I love new york
A Moment in New York Cuisine: Ingredients and Recipes
daniel humm and will guidara

From the acclaimed team behind Manhattan’s three-Michelinstarred Eleven Madison Park restaurant comes this deluxe cookbook showcasing the foods, ingredients, and culinary history of New York.
After landing rave reviews for Eleven Madison Park from New York’s fickle food media, chef Daniel Humm and Will Guidara made a bold decision: to refashion Manhattan’s ultimate destination restaurant into a showcase for New York’s food artisans. Instead of looking abroad for inspiration, Daniel and Will headed to their own backyards, exploring more than 50 farms in the greater New York area and diving into the city’s rich culinary heritage as a cultural melting pot. I Love New York presents an in-depth look at the region’s centuries-old farming traditions and outstanding ingredients, which are showcased in innovative reinterpretations of New York dishes like smoked fish and oyster pan roast. This unique ode introduces the concept of New York regional cuisine as it celebrates the bounty of this exceptional city. Daniel Humm is the chef of Eleven Madison Park and a James Beard award winner; Will Guidara is the general manager of Eleven Madison Park and Humm’s co-author for Eleven Madison Park: The Cookbook. Their most recent project is the food and beverage program for the NoMad Hotel in Manhattan. Daniel lives in New Jersey; Will lives in New York.

Cooking – American · 81/2 x 10; 512 pages; 150 full-color photos · $45.00 hardcover (Can $52.00) Isbn: 978-1-60774-440-5 · ebook Isbn: 978-1-60774-441-2 · on sale 4/9/2013 · world english rights: Crown translation rights: david black Agency

veGetAble lIterACy
Exploring the Affinities and History of the Vegetable Families, with 300 Recipes
deborah madison

In her latest cookbook, Deborah Madison, America’s leading authority on vegetarian cooking and author of Vegetarian Cooking for Everyone, reveals the surprising relationships between vegetables, edible flowers, and herbs within the same botanical families, and how understanding these connections can help home cooks see everyday vegetables in a new light.
Destined to become the new standard reference for cooking vegetables, Vegetable Literacy, by revered chef Deborah Madison, shows cooks that vegetables within the same family, because of their shared characteristics, can be used interchangeably in cooking. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, and caraway come from the umbellifer family makes it clear why they’re such good matches for carrots, also an umbel. With stunning images from the team behind the Canal House cookbooks and website, and 150 classic and exquisitely simple recipes, such as Savoy Cabbage on Rye Toast with Gruyère Cheese; Carrots with Caraway Seed, Garlic, and Parsley; and Pan-fried Sunchokes with Walnut Sauce and Sunflower Sprouts; Madison brings this wealth of information together in dishes that highlight a world of complementary flavors. Deborah Madison is an award-winning author of eleven cookbooks and has been featured in the New York Times, Food & Wine, and Bon Appétit. She serves on the board of Slow Food International and Seed Savers Exchange. She lives in Santa Fe, New Mexico.

Cooking – vegetables · 9 x 10; 304 pages; 100 full-color photos · $40.00 hardcover (Can $46.00) Isbn: 978-1-60774-191-6 · ebook Isbn: 978-1-60774-192-3 · on sale 3/19/2013 · All rights: Crown

Also by Yotam Ottolenghi and Sami Tamimi JerusAleM 7 2/3 x 10 2/3 ; 320 pages; full color $35.00 hardcover ISBN: 978-1-60774-394-1 eBook ISBN: 978-1-60774-395-8

ottolenGhI
The Cookbook
yotam ottolenghi and sami tamimi

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

Cooking – Middle eastern · 7 2/3 x 10 2/3 ; 304 pages; 115 full-color photos · $35.00 hardcover Isbn: 978-1-60774-418-4 · ebook Isbn: 978-1-60774-419-1 · on sale 3/26/2013 · u.s. rights: Crown british and translation rights: ebury Publishing

the steAMy kItChen’s heAlthy AsIAn fAvorItes
100 Recipes That Are Fast, Fresh, and Simple Enough for Tonight’s Supper
jaden hair

Steamy Kitchen creator Jaden Hair, the top Asian cooking blogger, gives a healthy and truly inspired overhaul to more than 120 classic Asian recipes, making them accessible and easy for home cooks.
The Steamy Kitchen’s Healthy Asian Favorites speaks to a new wave of healthy eating without the sacrifice. Author Jaden Hair, whose Steamy Kitchen website and blog offer home cooks quick and easy recipes, has developed a collection of dishes that are flavor-packed, naturally gluten-free, and include little to no meat. In addition to explaining how to do away with the goopy sauces and high-calorie counts we’ve grown accustomed to with Asian cuisine, Jaden offers bright, interesting, and unquestionably unique recipes inspired by food from across Asia, such as Malaysian Mango Pickle, Indonesian Gado Gado Lettuce Wraps, and Japanese Blackened Tofu with Ginger Ponzu Sauce. Her use of fresh orange juice and vinegar as a sweet-and-sour sauce, and loads of fresh herbs and citrus, packs in flavor without the extra calories. Jaden Hair has been profiled in The Washington Post and Parents magazine; she is also a regular chef on the Daytime Television Show. She writes a column for TLC and Discovery Health online, and her website, the Steamy Kitchen, gets more than 2 million pages views a month. She lives near Tampa, Florida.

Cooking – health · 7 7/16 x 9; 240 pages; 120 full-color photos · $24.00 paper with flaps (Can $28.00) Isbn: 978-1-60774-270-8 · ebook Isbn: 978-1-60774-271-5 · on sale 2/5/2013 · north American english rights: Crown british and translation rights: Janis A. donnaud & Associates

Also by Louisa Shafia luCId food 7 7/16 x 10; 208 pages; full color $22.50 trade paperback (Can $27.95) ISBN: 978-1-58008-964-7 eBook ISBN: 978-1-60774-238-8

the new PersIAn kItChen
louisa shafia

This luscious and contemporary take on the alluring cuisine of Iran from cookbook author Louisa Shafia features 75 recipes for both traditional Persian dishes and modern reinterpretations using Middle Eastern ingredients.
Louisa Shafia, author of the award-winning Lucid Food, explores her heritage while bringing a healthy and vibrant perspective to Persian recipes that might otherwise rely too heavily on white sugar and heavy oils for flavor. This colorful cookbook demystifies unfamiliar ingredients like rosewater, dried limes, and sumac; provides a comprehensive resources section; and offers helpful substitutions. The recipes—such as Jeweled Rice, Pomegranate Soup, and Saffron Ice Cream—range from starters to sweets and employ simple techniques and preparations, making this exotic, beautiful, and ancient cuisine accessible to the home cook. Louisa Shafia has been featured in Yoga Journal, New York magazine, Whole Living, Every Day with Rachael Ray, the Washington Post, and Saveur. She is also the face of ecofriendly food on eHow.com, where she appears in numerous cooking videos, including her own eHow web series, “Local Eats.” She lives in Brooklyn.

Cooking – Middle eastern · 7 7/16 x 9; 208 pages; 35 full-color photos · $24.99 hardcover (Can $28.99) Isbn: 978-1-60774-357-6 · ebook Isbn: 978-1-60774-358-3 · on sale 4/16/2013 · world english rights: Crown translation rights: Psaltis Media llC

Also by Caitlin Freeman the blue bottle CrAft of Coffee James Freeman and Caitlin Freeman and Tara Duggan 8 1/2 x 9 1/2 ; 240 pages; full color $24.99 hardcover (Can $28.99) ISBN: 978-1-60774-118-3 eBook ISBN: 978-1-60774-119-0

Modern Art desserts
Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art
caitlin freeman

Taking cues from works by Andy Warhol, Frida Kahlo, and Matisse, pastry chef Caitlin Freeman, of Miette bakery and Blue Bottle Coffee fame, creates a collection of uniquely delicious dessert recipes (with step-by-step assembly guides) that give readers all they need to make their own edible masterpieces.
From an Ellsworth Kelly sculpture–inspired fudge pop to a pristinely segmented cake fashioned after Mondrian’s bestknown composition, Caitlin Freeman’s stunning desserts will delight frequent entertainers, hobby bakers, and contemporary art lovers. These show-stopping desserts exhibit the charm and sophistication of works by Jeff Koons, Roy Lichtenstein, Richard Avedon, and other revered modern artists. Each recipe project includes an image of the original artwork alongside perspective on the piece from San Francisco Museum of Modern Art’s Janet Bishop, Curator of Painting and Sculpture. With detailed, easy-to-follow directions that simplify even the most elaborate creations, Modern Art Desserts is an all-encompassing guide that will inspire kitchen galleries of gorgeous treats. Caitlin Freeman is the pastry chef for Blue Bottle Coffee, coauthor of The Blue Bottle Craft of Coffee, and former owner of the much-loved Miette bakery. Her creations for Blue Bottle’s café at the San Francisco Museum of Modern Art have been fawned over by the New York Times, Design*Sponge, Elle Decor, and more. She lives in the San Francisco Bay Area.

Cooking – baking · 7 7/16 x 9 ; 208 pages; 60 full-color photos · $25.00 hardcover (Can $28.95) Isbn: 978-1-60774-390-3 · ebook Isbn: 978-1-60774-391-0 · on sale 4/16/2013 · world english rights: Crown translation rights: Paradigm talent and literary Agency

true brews
How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Kefir, and Kombucha at Home
emma christensen

This accessible home-brew guide for alcoholic and non-alcoholic fermented drinks, from Apartment Therapy: The Kitchn’s Emma Christensen, offers a wide range of simple yet enticing recipes for Root Beer, Honey Green Tea Kombucha, Pear Cider, Gluten-Free Sorghum Ale, Blueberry-Lavender Mead, Gin Sake, Plum Wine, and more.
Making naturally fermented sodas, tending batches of kombucha, and tackling homebrewed beer are the next frontier for the homemade revolution. Food writer Emma Christensen shows that these projects can all be done in the smallest apartment kitchen with little more equipment than a soup pot, a plastic bucket, and a long-handled spoon. This book captures that crafty, adventurous spirit and makes the brewing arts accessible. Since all 50-plus recipes stem from the same basic technique and use the same simple equipment, it’s easy for cooks to make the leap from project to project. By covering a range of homemade beverages, from quick and easy kefir to cellared fruit wines, True Brews is sure to be a hit with the DIY crowd. Emma Christensen is a food writer, beer reviewer, and homebrewer; currently her writing appears daily on Apartment Therapy: The Kitchn. In addition, Christensen writes a twice-monthly syndicated column for Tribune Media Services on weeknight meal solutions for harried home cooks. She lives in the San Francisco Bay Area.

Cooking – beer · 7 1/4 x 9 ; 160 pages; 30+ full-color photos · $23.00 hardcover (Can $26.95) Isbn: 978-1-60774-338-5 · ebook Isbn: 978-1-60774-339-2 · on sale 5/14/2013 · All rights: Crown

the PerfeCt PeACh
Recipes and Stories from the Masumoto Family Farm
marcy, nikiko, and david mas masumoto; foreword by rick bayless

A cookbook showcasing the luscious flavor of peaches in 50 sweet and savory dishes, drawing on the life stories and experiences of America’s foremost peach farming family, the Masumotos of California’s central valley.
The heirloom peaches grown by third- and fourth-generation peach farmers David Mas Masumoto and his family have received countless accolades—with top chefs such as Rick Bayless and Dan Barber regularly vying for their share of the season’s harvest— and numerous features and profiles in the national media. This cookbook gathers the family’s favorite recipes, from classics like Peach Cobbler, Peach Salsa, Grilled Peaches, and Peach Glazed Chicken, to inspired combinations such as Vin de Peche, Peach Jicama Salad, and Chicken and Peach Empanadas. Accompanied by eloquent essays that evoke the soul of family farming and the nuances of a life filled with peaches, The Perfect Peach revels in a deep understanding of summer’s finest fruit from the most authoritative, revered peach growers alive today. David Mas Masumoto is an organic peach and grape farmer and the author of Epitaph for a Peach. He is currently a columnist for the Fresno Bee, and has written for the New York Times Magazine, USA Today, and the Los Angeles Times. He owns and operates Masumoto Family Farm with his wife, Marcy, and daughter, Nikiko. They live in Central California.

Cooking – fruit · 7 x 8; 176 pages; 75 full-color photos · $22.00 hardcover (Can $26.00) Isbn: 978-1-60774-327-9 · ebook Isbn: 978-1-60774-328-6 · on sale 6/11/2013 · All rights: Crown

Also by Rebecca Katz the CAnCer-fIGhtInG kItChen 8 x 10; 232 pages; full color $32.50 hardcover (Can $39.95) ISBN: 978-1-58761-344-9 eBook ISBN: 978-1-58761-376-0

the lonGevIty kItChen
Satisfying, Big-Flavor Recipes featuring the Top 16 Age-Busting Power Foods
rebecca katz with mat edelson

A collection of 125 delicious whole-foods recipes showcasing 16 antioxidant-rich power foods, developed by wellness authority Rebecca Katz to combat and prevent chronic diseases such as diabetes, heart disease, high blood pressure, inflammation, arthritis, and other conditions that plague American adults, enabling readers to live longer, healthier lives.
Despite our anti-aging obsession and numerous medical advances, life spans are actually shortening because of poor lifestyle decisions. But it doesn’t have to be so. Food-as-medicine pioneer Rebecca Katz harnesses the power of 16 age-busting superfoods and the latest scientific research on epicurean genetics in these recipes that prevent and address life-threatening chronic conditions. She focuses on key body systems and provides a full breakdown of the health-promoting benefits of each main ingredient in the book. With The Longevity Kitchen, readers will keep all systems running smoothly well into old age. Rebecca Katz, M.S., is an accomplished chef and national speaker who has worked with the country’s top wellness physicians, including Deepak Chopra, Michael Lerner, Jim Gordon, and Dean Ornish. She has been featured in the Washington Post, Oprah.com, Atlantic, Better Homes and Gardens, and more. She lives in the San Francisco Bay Area. Mat Edelson is an awardwinning medical, science, and sports journalist. He lives in Baltimore, Maryland.

Cooking – health & healing – heart · 7 7/16 x 10; 256 pages; 60 full-color photos · $29.99 hardcover (Can $35.00) Isbn: 978-1-60774-294-4 · ebook Isbn: 978-1-60774-295-1 · on sale 2/26/2013 · All rights: Crown

lAwn Gone!
Low-Maintenance, Sustainable, Attractive Alternatives for Your Yard
pam penick

A colorful guide covering the basics of replacing a traditional lawn with a wide variety of easy-care, no-mow, droughttolerant, money-saving options that will appeal to today’s busy, eco-conscious homeowner.
Americans pour 300 million gallons of gas and 1 billion hours every year into mowing their lawns, not to mention 70 million pounds of pesticides and $40 billion for lawn upkeep. No wonder the anti-lawn movement is thriving, as today’s eco-conscious consumers realize that their traditional lawns are water-hogging, chemical-ridden, maintenance-intensive burdens. Lawn Gone!, from award-winning gardening blogger Pam Penick, is the first basic introduction to low-water, easy-care lawn alternatives for beginning gardeners, written in a friendly style with an approachable package. It covers all the available time-saving options: alternative grasses, ground cover plants, artificial turf, hardscaping, mulch, and more. In addition, it includes step-bystep lawn-removal methods, strategies for dealing with neighbors and homeowner associations, and how to minimize your lawn if you’re not yet ready to go all the way. Pam Penick is a landscape designer, garden writer, and blogger who has replaced many lawns in her lifetime, including her own. She is a contributor to publications such as Fine Gardening magazine and Martha Stewart’s blog At Home in the Garden. She lives in Austin, Texas.

Gardening – lawns · 7 3/8 x 9; 176 pages; 125 full-color photos · $19.99 trade paperback (Can $23.99) Isbn: 978-1-60774-314-9 · ebook Isbn: 978-1-60774-315-6 · on sale 2/12/2013 · All rights: Crown

the beAutIful edIble GArden
Design a Stylish Outdoor Space Using Vegetables, Fruits, and Herbs
leslie bennett and stefani bittner

From the founders of landscape design firm Star Apple Edible & Fine Gardening in the San Francisco Bay Area comes a stylish, beautifully-photographed guide to artfully incorporating organic vegetables, fruits, and herbs into an attractive modern garden design.
While many people would love to have a vegetable garden at home, not everyone has the space or desire to replace their yard with unsightly raised beds and rows of corn. Most people want a balance: the ability to grow organic fruits and vegetables, but also to have their garden be a place of year-round beauty that is appealing and enjoyable. Written by a landscape design team that specializes in blending edibles and ornamentals in the garden, The Beautiful Edible Garden proves that it’s possible for gardeners of all levels to reap the best of both worlds. With a fresh approach to garden design, a range of styles applicable to gardening zones across the country, and glorious full-color photographs, it’s perfect for readers who want a garden space that is both good-looking and productive. Leslie Bennett and Stefani Bittner are the founders of Star Apple Edible & Fine Gardening, a landscape design firm focusing on aesthetic edible gardening. They are sought-after speakers and teach classes on edible gardening and have been featured in Sunset, Woman’s Day, and ABC’s View From the Bay. They live in the San Francisco Bay Area.

Gardening – vegetables · 7 x 9; 208 pages; 200 full-color photos · $19.99 trade paperback (Can $23.99) Isbn: 978-1-60774-233-3 · ebook Isbn: 978-1-60774-234-0 · on sale 2/5/2013 · All rights: Crown

the hot sAuCe Cookbook
A Complete Guide to Making Your Own, Finding the Best, and Spicing Up Meals with World-Class Pepper Sauces
robb walsh

From veteran cookbook author Robb Walsh, this definitive guide to the world’s most beloved condiment is a must-have for fans of dishes that can never be too spicy.
Robb Walsh, founder of the annual Austin Hot Sauce Festival and a recognized authority on all things piquant, created this combination cookbook/project manual/food history to appeal to the legions of hot sauce fans around the world. With chapters on the history of hot sauce, tips and recipes for making your own brand-inspired sauces at home, and more than 50 recipes using hot sauce—ranging from Nuclear Wings to Carolina Sloppy Joes to Spicy Bloody Marys to Pickapeppa Pot Roast—The Hot Sauce Cookbook is the be-all, end-all cookbook for pepper sauce aficionados. A three-time James Beard award winner, Robb Walsh is the author of six Texas cookbooks, including Texas Eats. A former restaurant reviewer for the Houston Press and the Austin Chronicle, Walsh currently co-owns the restaurant El Real Tex-Mex Cafe with chef Bryan Caswell. He lives in Houston, Texas.

Cooking – herbs/spices/Condiments · 7 x 7; 128 pages; 30 full-color photos · $16.99 hardcover (Can $19.99) Isbn: 978-1-60774-426-9 · ebook Isbn: 978-1-60774-427-6 · on sale 4/30/2013 · All rights: Crown

Titles, prices, and other contents of this catalog are subject to change without notice. All orders are subject to acceptance and availability and are F.O.B. Publisher’s shipping point. Orders will be filled at prices and on terms in effect on date of shipment. All prices shown are Publisher’s suggested prices. Any reseller is free to charge whatever price he or she wishes for the products listed in this catalog.

retAIl fIeld rePresentAtIves
Anne McGilvray & Company 312-321-0710 (Chicago) 952-932-7153 (Minnetonka) 214-638-4438 (Dallas)—main office KS, IL, IN, MO, MN, ND, SD, WI, N. KY, OH, W. PA, TX, OK, LA, AR daughtry/bernays, Inc. 404-522-1919 (Atlanta) GA, TN, FL, AL, S. KY, MS, NC, SC lines by Alan Green 301-469-6177 E. PA, S. NJ, DE, MD, VA, DC fieldstone 843-715-0005 NY (Metro, Westchester, and Long Island) AND NJ (Excluding southern tip) stephen young & Associates 415-241-0556 (N. CA) 213-748-8814 (S. CA) CA, HI, NV, AZ, CO, WY, UT, NM, MT ted weinstein & the Company he keeps 503-222-5105 OR, WA, AK, ID

send orders to:
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orderInG InforMAtIon new Accounts, sales representatives, and General Information:
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Front cover image by Hirsheimer & Hamilton from Vegetable Literacy Back cover image by Sara Remington from The New Persian Kitchen

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