Fall 11 Food & Drink Chronicle Books

2011 Food & Drink Catalog

“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
life. Cooking points us to the things that
matter most in this world.”
—Michael Ruhlman

20 fundamental techniques
to make you a better cook

100 mouthwatering recipes
to showcase your skills

300+ full-color photographs
to show how it’s done—and the
delicious results!

Ruhlman’s Twenty
The 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.
Twenty distills Ruhlman’s decades of cooking, writing, and working with the world’s
greatest chefs into twenty essential ideas—from ingredients to processes to attitude—
that are guaranteed to make every cook more accomplished. Whether cooking a multicourse meal, the juiciest roast chicken, or just some really good scrambled eggs,
Ruhlman reveals how a cook’s 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 Ruhlman’s game-changing Twenty.
Michael Ruhlman is 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.
Ruhlman’s Twenty

Marketing and
Publicity Plan:

$40.00 US
HC • 978-0-8118-7643-8
8 x 10 in, 368 pp, over
250 color photographs,
ribbon marker
Rights: W
Food
NOVEMBER

2

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Multi-city author
appearances
National print, online,
and ­broadcast publicity
Online marketing
campaign

/

CHRONICLEBOOKS.COM

Photographer Donna Turner Ruhlman lives in Cleveland
Heights, Ohio.

American Cocktail

Handheld Pies

50 Recipes that Celebrate the Craft of Mixing Drinks from
Coast to Coast • By Karen Foley and the Editors of Imbibe magazine
Photographs by Sheri Giblin

Pint-Size Sweets and Savories
By Sarah Billingsley and Rachel Wharton • Photographs by Ellen Silverman

France has wine, Germany’s 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 one’s 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.

What’s better than small treats? Eating with your hands! This
enticing cookbook delivers on both counts in one adorable
package. Pie-lovers everywhere will be thrilled to find their
favorite recipes plus fabulous new creations. Savory pies also
make an appearance: grab a Bacon, Egg, and Cheese
Breakfast Pie on the way out the door in the morning! Ideal
for beginning and seasoned bakers alike (a chapter on
crusts offers all the instruction anyone needs to make delicious, flaky pastry with ease!), Handheld Pies proves that
good things definitely come in small packages.

Karen Foley is the creator of the award-winning Imbibe magazine,
dedicated to beverages of all kinds. She lives and works in Portland,
Oregon.
Sheri Giblin is a San Francisco–based photographer.

Rachel Wharton is a James Beard Award–winning writer and editor.
She lives in Brooklyn, New York.
Sarah Billingsley is a cookbook editor and co-author of Whoopie
Pies. She lives in San Francisco, California.
Ellen Silverman is a New York–based photographer.

American Cocktail

Selected Recipes

Handheld Pies

Also available:

$19.95 US
HC • 978-0-8118-7799-2
6 x 8 in, 144 pp,
24 color photographs
Rights: W
Food/Cocktails
NOVEMBER

Pig on the Porch with
Bacon Bourbon

$19.95 US
HC • 978-1-4521-0214-6
7 x 8 in, 144 pp,
24 color photographs
Rights: W
Food/Baking
JANUARY

Whoopie Pies

Maple Syrup Toddy
St. Louis Southside
Rocky Mountain Handshake
California Bubble Bath with
Lavender Syrup

[ P ] 8 0 0 7 5 9 019 0 /

$16.95 HC
978-0-8118-7454-0

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CHRONICLEBOOKS.COM

3

IN S A L ATA C A P R E S E
serves 4

I almost never order this famous, gloriously simple salad—
named for the island of Capri, where it may or may not have been
invented—in America, and I’m careful even in Italy. If it’s made, as
it all too often is, with cottony, flavorless tomatoes and rubbery,
not-quite-fresh mozzarella, it is downright unpleasant. Made in prime
tomato season, on the other hand, with tomatoes that are still firm
(a little green doesn’t hurt) but ripening and with fresh mozzarella—
bufala if possible—that is no more than a day or so old (domestic or
imported), it is one of the most delicious salads in the world.
4 firm, ripening tomatoes, sliced about £ inch / 6 millimeters thick
£ pound /125 grams fresh mozzarella, preferably bufala,
sliced about £ inch / 6 millimeters thick
8 to 10 basil leaves, torn into large pieces
£ cup / 60 milliliters extra-virgin olive oil
salt

Arrange the tomato slices on a platter, and arrange the
mozzarella slices over them. Scatter the basil leaves over the
top of the salad. Drizzle with the oil and season generously
with salt before serving.

The Country Cooking of Italy
By Colman Andrews • Foreword by Mario Batali • Photographs by Christopher Hirsheimer

Following the success of their 2010 James Beard Foundation Best Cookbook of the
Year, The Country Cooking of Ireland, Colman Andrews and Christopher Hirsheimer
achieve the formidable feat of illuminating the world’s most beloved cuisine in an entirely
new light. Drawing on more than 40 years of experience traveling and eating in Italy,
Andrews explores every region, from Piedmont to Puglia, and provides the fascinating
origins of dishes both familiar and unexpected. This gloriously photographed keepsake
depicts an ingredient-focused culture deeply rooted in rural traditions, in which even
the most sophisticated dishes derive from more basic fare. With 230 sumptuous recipes
highlighting the abundant flavors of the land, all set against the backdrop of Andrews’
vivid storytelling and Hirsheimer’s evocative images, this luxe package is sure to delight
home chefs and lovers of Italian food alike.
Colman Andrews is an award-winning food editor and
travel writer, and the editorial director of thedailymeal.com.
He lives in Connecticut.
The Country Cooking of Italy
$50.00 US
HC • 978-0-8118-6671-2
9 x 11 in, 392 pp, 100 full-color
images throughout
Rights: W
Food
NOVEMBER

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Marketing and
Publicity Plan:
National print, online,
and ­broadcast publicity
Online marketing
campaign

CHRONICLEBOOKS.COM

Christopher Hirsheimer’s photographs have appeared in
numerous food magazines and cookbooks. She lives
in Pennsylvania.
Also available:
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

Top Pot Hand-Forged Doughnuts

Cake Simple

Secrets and Recipes for the Home Baker • By Mark and Michael
Klebeck with Jess Thompson • Photographs by Scott Pitts

Recipes for Bundt-Style Cakes from Classic Dark Chocolate to
Luscious Lemon Basil
By Christie Matheson • Photographs by Alex Farnum

Among enthusiasts, Seattle’s 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 triedand-true recipes—from classic Old-Fashioneds to the
signature Pink Feather Boa—and become experts themselves after learning the secrets of doughnut-making tools,
terms, and techniques (no, you don’t need a deep fryer).
And the selections of toppings and glazes, from chocolate
to lavender? That’s just icing on the doughnut.
Mark and Michael Klebeck are construction guys turned entrepreneurs who opened Top Pot Doughnuts in 2002. They live in Seattle.
Jess Thompson is a Seattle-based blogger and freelance writer.
Scott Pitts is a Seattle–based photographer.

Top Pot Hand-Forged
Doughnuts
$16.95 US
HC • 978-1-4521-0212-2
7 x 8 in, 144 pp,
35 color photographs
Rights: W
Food/Baking
OCTOBER

Bundt-style cakes appeal to everyone—busy 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 Matheson is the co-author of several books, including
Flour. She lives in Boston and San Francisco.
Alex Farnum is a San Francisco–based photographer.

Selected Recipes

Cake Simple

Also available:

Orange-Pistachio Cake
Doughnuts

$19.95 US
HC • 978-0-8118-7936-1
7 x 8 in, 132 pp,
20 color photographs
Rights: W
Food/Baking
OCTOBER

Flour

Bavarian Cream Bismarks
Chocolate-Chile Cake
Doughnuts
French Toast Old-Fashioned
Doughnuts

$35.00 HC
978-0-8118-6944-7

Gluten-Free Chocolate
Cake Doughnuts

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Selected Recipes
Tempura Asparagus with Olive Aioli
Mango and Marcona Almond Gazpacho
Manila Clam and Sausage Linguine
with Horseradish Crème Fraîche
Braised Lamb Shanks with Curried
Cauliflower and Grape Gremolata
Sweet-and-Sour Blueberry Sauce with
Corn Ice Cream

Girl in the Kitchen
How a Top Chef Cooks, Thinks, Shops, Eats, and Drinks • By Stephanie Izard with Heather Shouse • Photographs by Dan Goldberg

Stephanie Izard knows how to inspire, captivate, and cook up a storm. Fan favorite and
the first and only woman to win on TV’s Top Chef, she’s also the chef and owner of the
acclaimed Girl & the Goat restaurant in Chicago. The Girl in the Kitchen collects more
than 100 of Izard’s best recipes, from innovative appetizers like Asian-Spiced English
Peas to luscious desserts like Quince and Fig Cobbler with Vanilla Mascarpone. Beautifully photographed and bursting with flavor, personality, and insights into the top chef’s
process—including where she finds her cooking muses, how she shops for food, and
which beers and wines she chooses to accompany her meals—this book represents the
culmination of a craft and provides inspiration that reaches far beyond the kitchen walls.
Stephanie Izard was named Top Chef in season four of
the award-winning Bravo series, and is now chef/owner
of Girl & the Goat in Chicago.
Heather Shouse is a Chicago-based reporter for Food &

Girl in the Kitchen

Marketing and
Publicity Plan:

$29.95 US
HC • 978-0-8118-7447-2
7£ x 9£ in, 256 pp,
32 color photographs
Rights: W
Food
NOVEMBER

6

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Multi-city author
appearances
National print, online,
and ­broadcast publicity
Online marketing
campaign

/

CHRONICLEBOOKS.COM

Wine and the Eat & Drink editor of Time Out Chicago.
This is her first book.
Dan Goldberg is a Chicago-based food and lifestyle photographer. His work for Chronicle Books includes Latin Grill.

A second
helping of fun
with
ALL-NEW trivia
questions!

From the
New York Times
best-selling
author
Bakerella

Foodie Fight Rematch

Cake Pops DIY Kit

A Trivia Game for Serious Food Lovers • By Joyce Lock

By Bakerella

Serving up all-new trivia questions, Foodie Fight is back to
test everyone’s culinary knowledge in the ultimate rematch!
Questions cover such categories as: kitchen science, food
history and geography, food culture, whole foods, shopping
smarts, cooking vocabulary, ingredients, farming, fishing,
gardening, and more. Kitchen Poster questions add to the
fun as gamers try to identify cuts of meat, herbs, grains,
vegetables, and fruit using the enclosed kitchen poster. Get
ready to prove who’s the smartest foodie in the kitchen!

Bakerella is back with an adorable kit that makes whipping
up these cute little treats as easy as can be! The colorful
booklet contains ten of the author’s favorite projects
(including five brand-new designs!) along with step-by-step
instructions for the uninitiated. Also included is a cake pop
stand to hold each mini masterpiece after decorating, and
enough clear cello bags, cake pop sticks, gift cards, and
ribbon to wrap up 48 pops. This kit is a perfect gift for
bakers and crafters alike!

Joyce Lock holds a master’s degree in gastronomic science from

Angie Dudley is the creator of Bakerella.com, a wildly popular blog

Boston University. She is the author of Foodie Fight and Wine Wars.

chronicling her adventures in baking, and the author of the bestselling and trendsetting Cake Pops.

Foodie Fight Rematch

Also available:

Cake Pops DIY Kit

Also available:

$22.95 US
BOX • 978-0-8118-7858-6
6∂ x 4∂ x 2∂ in, hinged hardcover box with
magnetic closure, 150 cards (750 questions),
6 game boards, 90 game pieces, 1 die,
illustrated kitchen poster, shrink-wrapped
Rights: W
Food/Games
DECEMBER

Foodie Fight

$19.95 US
BOX • 978-1-4521-0292-4
5¾ x 6∆ x 3 in, 80-page booklet, 48 paper
cake pop sticks, 48 clear cello gift bags, 48
gift tags, 160 yards ribbon, block for
holding cake pops, full-color photographs
Rights: W
Food/Baking
DECEMBER

NEW
Cake Pops Notes

$22.95
978-0-8118-5864-9

Wine Wars
$19.95
978-0-8118-6843-1

[ P ] 8 0 0 7 5 9 019 0 /

[ F ] 8 0 0 2 8 6 9 471

$14.95 Boxed Notecards
978-1-4521-0291-7

Cake Pops by Bakerella
$19.95 HC
978-0-8118-7637-7

/

CHRONICLEBOOKS.COM

7

The Cheesemonger’s Kitchen

Rustica

Celebrating Cheese in 90 Recipes • By Chester Hastings
Photographs by Joseph De Leo

A Return to Spanish Home Cooking • By Frank Camorra
and Richard Cornish • Photographs by Alan Benson

Today’s specialty cheese market is booming, and many once
obscure cheese varieties are now widely available. The
Cheesemonger’s Kitchen collects 75 delightful recipes that
move cheese into a meal’s starring role. Culled from chef
and cheesemonger Chester Hastings’s 25 years of experience, these recipes take full advantage of the varied flavors
of cheese in ways both traditional and innovative. A cheese
book that focuses on recipes rather than acting as a buyers’
guide or primer, this substantive and personal exploration—
accompanied by 50 color photographs plus wine pairing tips
from acclaimed sommelier Brian Kalliel—is a comprehensive guide to the vast world of specialty cheeses.

Centuries-old traditions and exciting innovations, superspicy and divinely mellow dishes, charcoal-fired meats and
abundant vegetables—Spanish food truly has something
for everyone. In Rustica, award-winning chef Frank
Camorra journeys through his native land to deliver more
than 120 savory and sweet recipes tailored to the home
kitchen. With an eye-catching, modern design, sumptuous
photography, clear techniques, and a Spanish culinary
glossary, this gorgeous package is as glorious as the cuisine
it celebrates.

Chester Hastings is a chef, cheesemonger, and writer. He lives in
Los Angeles where he works at the celebrated gourmet emporium

Frank Camorra, a Spanish-born chef and author, lives in Australia,
where he runs his award-winning restaurant, MoVida.
Richard Cornish is an Australia-based writer and producer.
Alan Benson is a commercial photographer based in Australia.

Joan’s on Third.

8

The Cheesemonger’s Kitchen

Rustica

$35.00 US
HC • 978-0-8118-7766-4
8 x 10 in, 224 pp, 50 color
photographs
Rights: WE
Food
NOVEMBER

$35.00 US
HC • 978-1-4521-0243-6
7∆ x 10 in, 368 pp,
280 color photographs
Rights: NAM
Food
SEPTEMBER

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CHRONICLEBOOKS.COM

“One of the best memories of my last trip to San
Francisco was standing in line outside the Ferry
Building, contemplating which hot dog I was
going 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 getting my own Zilla dog,
which was every bit as delicious as advertised.”
—Ruth Reichl

Whole Beast Butchery
The Complete Visual Guide to Beef, Lamb, and Pork • By 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 farm–raised meat in butchersized 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 Farr is 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.

Whole Beast Butchery
$40.00 US
HC • 978-1-4521-0059-3
8 x 10 in, 240 pp, more than 500
color photographs, paper over board
Rights: W
Food
NOVEMBER

Marketing and
Publicity Plan:
National print, online,
and ­broadcast publicity

Brigit Binns is the author or co-author of 23 cookbooks.
Ed Anderson is a photographer specializing in food and the
people who make it. He lives in Petaluma, California.

Selected Recipes
Ancho and Kaffir Beef
Flintstone Chop
Spice-Cured Beef Brisket

Online marketing
campaign

Braised Lamb Shanks
with Curry

Mobile apps promotion

Crispy Pork Shoulder
Merguez Sausage

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9

’Tis the season to be crafty!

THIS TOTABLE PACKAGE CONTAINS:
• 6 colored crayons
• 24 plate-puzzle sheets
• 40 double-sided activity-packed placemats
• 100s of puzzles, games, & doodles
• Uncountable hours of FAMILY FUN!

Holiday Crafting & Baking with Kids

Eat & Play

Gifts, Sweets, and Treats for the Whole Family!
By Jessica Strand • Photographs by Aimée Herring

Hundreds of Delicious Games, Activities, and Doodle Fun to
Take to the Table!

Holiday Crafting & Baking with Kids will bring the whole
family together for some good holiday fun. Children ages
four and up will love selecting their own materials and digging into these cheerful projects. There is something here
for everyone and every winter occasion—Thanksgiving,
Hanukkah, Kwanzaa, Christmas, New Year’s, and Boxing
Day! Step-by-step instructions, helpful templates, and
color photos make it a cinch for little ones to follow along.
Best of all, the materials and ingredients for these projects
are inexpensive, easy to find, and even easier to turn into
amazing gifts, decorations, and treats.

Illustrated by Tad Carpenter

Little ones will devour the fun served up in this set of 40
place mats, 24 plate activity sheets, and fork, knife, and
spoon crayons. At a restaurant or at the kitchen table,
kids will have a blast playing games, drawing their favorite
foods, and writing mini restaurant reviews and personal
notes to the chef. A compact vinyl case makes this totable set easy to take along anywhere there’s a meal!
Tad Carpenter is an illustrator and designer living in
Kansas City, Missouri.

Jessica Strand, the author of several books, including Kids in the
Holiday Kitchen and Holiday Cocktails, lives in Brooklyn, New York.
Aimée Herring’s photography has been published internationally.
She lives in New York.

10

Holiday Crafting &
Baking with Kids

Also available:

Eat & Play

Kids in the Holiday Kitchen

$19.95 US
PB • 978-1-4521-0109-5
8∂ x 8 in, 128 pp,
35 color photographs
Rights: W
Baking with Kids/Crafting
NOVEMBER

$18.95 PB
978-0-8118-6139-7

$16.99 US
KIT • 978-0-8118-7119-8

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12∑ x 10 in, 40 place mats,
24 plate sheets, and three 2-color
crayons packed in clear vinyl
blister case, Rights: XUKE
Ages 4 to 8 • OCTOBER

WARNING: CHOKING HAZARD—
Small parts. Not for children
under 3 years.

“In his captivating new book, chef Suvir Saran draws from his
life, his food, and his farm to create a most delicious blend
and serves it up for our mouthwatering delight. [It] will
surely inspire your cooking and warm your palate with its
poetry and rich flavors.”
—Ethne Clarke, editor in chief,
Organic Gardening magazine

“You’ll find a multitude of approachable, doable recipes,
always light on the fuss and big on the flavor, using Indian
techniques and flavors that bring an exciting freshness to
the table. You’ll also gain insight into the comedy and
honest reality of our everyday lives, as well as the Washington County community that we have become a part of and
love dearly. This is the American countryside, masala style.”
—from Masala Farm introduction

Masala Farm
Stories and Recipes from an Uncommon Life in the Country • By Suvir Saran with Raquel Pelzel • Photographs by Ben Fink

What happens when an Indian chef and consummate city dweller buys a farm in the
country and endeavors to raise farm animals and grow vegetables? Delicious food, of
course! From acclaimed chef and author Suvir Saran, Masala Farm offers a fresh twist
on a farm-to-table approach to cooking and welcomes readers into the kitchen. A steady
stream of houseguests, the challenges of animal ownership, and the joys of being a
part of a small-town community supply the stories woven throughout this volume. Sixty
recipes are organized by season. Exquisite photography captures the lusciousness of
Saran’s food and the beauty of the countryside.
Suvir Saran is a New Delhi–born cookbook author, cooking
instructor, Indian food authority, and the executive chef/
owner of Dévi in New York. He divides his time between
Manhattan and upstate New York.
Ben Fink is an award-winning New York–based photographer.

Masala Farm

Selected Recipes

$29.95 US
HC • 978-0-8118-7233-1
6∆ x 9∑ in, 240 pp, more than 100
color photographs
Rights: W
Food
OCTOBER

Ginger-Soy Fresh Ham
with Roasted Garlic
Shrimp and Sweet
Corn Curry
Braised Kid Shanks
with Lentils
Sweet and Sour
Butternut Squash

[ P ] 8 0 0 7 5 9 019 0 /

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CHRONICLEBOOKS.COM

11

More than
1 million
Anne Taintor
titles
sold!

I’m so happy it’s happy hour

Sunday Roasts

Sinfully Delicious Cocktails for Any Occasion • By Anne Taintor

A Year’s Worth of Mouthwatering Roasts, from Old-Fashioned Pot
Roasts to Glorious Turkeys and Legs of Lamb • By Betty Rosbottom
Photographs by Susie Cushner

Anne Taintor’s droll wit is the perfect complement to a dry
martini—or 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 Taintor’s 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
occasions—each selected by Taintor herself—this handy
bar book serves up a tasty twist of sarcasm to make it all go
down smooth. Surely it’s five o’clock somewhere.

12

Sunday Roasts contains 80 tantalizing recipes for slowroasted meats, fowl, fish, and vegetables that compel a
Sunday cook to enjoy good food and good living. With an
earthy sensibility that celebrates quality ingredients, beloved
author Betty Rosbottom pairs the special—an herb rub, a
tapenade, a twist of citrus—with the primal: a substantial
cut of meat. Roasts of all types and price ranges are represented, so cooks have everything they need to prepare
for any occasion, from weeknight suppers to fancy holiday
feasts. This timeless collection will become a kitchen staple.

Anne Taintor is 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.

Betty Rosbottom is a cooking teacher, author, and television host.
She lives in Amherst, Massachusetts, and Paris, France.
Susie Cushner is an award-winning photographer based in Brooklyn,
New York.

I’m so happy it’s happy hour

Also available:

Sunday Roasts

Also available:

$14.95 US
HC • 978-1-4521-0287-0
6 x 6 in, 96 pp, 50 color images
Rights: W
Cocktails
OCTOBER

She Had Not Yet Decided
Journal

$24.95 US
PB • 978-0-8118-7968-2
8∂ x 8 in, 180 pp,
32 color photographs
Rights: W
Food
OCTOBER

Sunday Soup

[ P ] 8 0 0 7 5 9 019 0 /

[ F ] 8 0 0 2 8 6 9 471

$9.95 PB
978-0-8118-3639-5

I Feel a Sin Coming On
Postcards
$9.95 PB
978-0-8118-3642-5

/

CHRONICLEBOOKS.COM

$19.95 PB
978-0-8118-6032-1

Big Vegan
More than 350 Recipes: No Meat / No Dairy, All Delicious • By Robin Asbell • Photographs by Kate Sears

Veganism has been steadily moving toward the mainstream as more and more people
become aware of its many benefits. Even burger-loving omnivores are realizing that
adding more plant-based foods to their diet is good for their health and the environment. Big Vegan satisfies both the casual meat eater and the dedicated herbivore with
more than 350 delicious, easy-to-prepare vegan recipes covering breakfast, lunch, and
dinner. Highlighting the plentiful flavors that abound in natural foods, this comprehensive cookbook includes the fundamentals for adopting a meat-free, dairy-free lifestyle,
plus a resource guide and glossary that readers can refer to time and again. Eat your
veggies and go vegan!
Robin Asbell is a Minnesota-based chef, food writer, and
cooking teacher.
Kate Sears is a New York–based photographer.

Big Vegan

Also available:

$29.95 US
PB • 978-0-8118-7467-0
6 ∆ x 9 ∑ in, 544 pp,
16 color photographs
Rights: W
Food
OCTOBER

New Vegetarian
$19.95 PB
978-0-8118-6579-1

The New Whole Grains
Cookbook
$19.95 PB
978-0-8118-5647-8

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Kokkari

The James Beard Foundation’s Best of the Best

Contemporary Greek Flavors • By Erik Cosselmon and Janet Fletcher
Photographs by Sara Remington

A 25th Anniversary Celebration of America’s Outstanding Chefs
By Kit Wohl • Foreword by Martha Stewart

“We have taken great care to make these recipes approachable,
and every single one is absolutely delicious. This is not a cookbook
we want you to leave on display on the shelf. We want it to be
stained with olive oil and splashed with wine, a source of laughter
and pleasure at the table as you journey through Greek cooking in
the years to come.”
—from Kokkari Foreword
“Never, we think, has Greek food tasted this good in an American
restaurant.”
—Gourmet magazine
Chef Erik Cosselmon’s wide-ranging Mediterranean repertoire and
strong, ingredient-driven style find full expression in the Greekinspired menus at San Francisco’s Kokkari.
Janet Fletcher is an award-winning journalist whose articles on
food, wine, and travel have appeared in many national publications. She lives in the Napa Valley.
Sara Remington is based in the San Francisco Bay Area.

Kokkari

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Kit Wohl, author of six cookbooks celebrating the cuisine of her native
New Orleans, is also a photographer, fine artist, and graphic artist.

The James Beard Foundation’s
Best of the Best

$40.00 US
HC • 978-0-8118-7574-5
9 x 10∂ in, 224 pp, full-color
photographs throughout,
shrink-wrapped
Rights: W
Food
OCTOBER

14

An inspiration for a generation of chefs, James Beard set the
standard through his cooking, teaching, consulting, writing, and
media appearances. In honor of Beard’s unrivaled legacy as the
father of the gourmet movement, the James Beard Foundation
established the annual James Beard Awards, which recognize
excellence in food, beverage, and other culinary industries. As
the James Beard Foundation celebrates their 25th anniversary,
this lush volume compiles the recipients of the prestigious
Outstanding Chef Award, featuring a profile of each winner,
along with sumptuous recipes and stunning photography. From
Wolfgang Puck to Tom Colicchio, discover the culinary philosophy and passion behind each prizewinner’s path to the kitchen,
all contained in a beautiful collector’s piece.

$60.00 US
HC • 978-0-8118-7466-3
12∑ x 10 in, 240 pp,
mor than 100 color photographs
Rights: W
Food
DECEMBER

/

CHRONICLEBOOKS.COM

1 Cath

Kidston Jam Jar Kit

Wrappings and Recipes for
Delightful Jams and Preserves
By Cath Kidston
Cooks and crafters can use this
darling kit to adorn their homemade jams, sauces, and canned
goods. Cath Kidston stickers and
paper jar covers with scalloped
edges, plus a booklet with techniques and recipes, make it easy
and fun to transform plain glass
jars into pretty gifts.

New format!

$14.95 US • 978-1-4521-0266-5

box with lid: 6 x 8½ x 1¼ in,
color booklet: 5½ x 4 ½ in, 12
pp, 8 color sticker sheets, ornamental elastic string, 20 color
paper jar toppers (5 designs
repeating 4 times), shrinkwrapped, Rights: XUKE

1

PUB MONTH: OCTOBER
2 Winerd

The Wine Tasting Game That
Crushes Grape Fears
By Tamara Murphy
Wine tasting + wine trivia =
major fun! This exciting board
game combines trivia with actual
wine tasting, making it perfect
for parties. Be a winerd!
$35.00 US • 978-1-4521-0175-0

box, 20 x 20 in, trivia cards (285
questions), notepad, 4 tasting
cards, game board, 4 wine cork
game pieces, 1 die, shrinkwrapped, Rights: W
PUB MONTH: OCTOBER
3 Fortune

Cupcakes

This fortune-themed cupcake
kit contains everything bakers
and cupcake lovers of all ages
need to create delicious cupcakes—featuring a recipe booklet
plus delectable die-cut wrappers
bearing printed messages of
good fortune.

2

$14.99 US • 978-1-4521-0233-7

30 cupcake
wrappers with
fortunes!

5 x 5 x 5 in, 75 cupcake liners, 30 cupcake wrappers with
fortune messages, 16-page
recipe booklet, Rights: W, Ages:
4 and up
PUB MONTH: NOVEMBER
4 Happy

Birthday!

8 Notecards & Envelopes
Photographs by Annabelle
Breakey
Festive, fun, and bursting with
energy, these notecards (featuring Happy Birthday greetings
inside) carry all the old-school
charm of a classic birthday party.

New format!

3

$9.95 US • 978-1-4521-0197-2

paperback portfolio, 4¼ x 6ø
in, 8 cards (2 designs repeating
4 times) 8 envelopes, full-color
photographs, Rights: W
PUB MONTH: SEPTEMBER

4

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Poulet

The Easy Pressure Cooker Cookbook

160 Remarkable Recipes that Exalt the Honest Chicken
By Cree LeFavour • Photographs by France Ruffenach

Recipes for Soups, Sides, Main Dishes, Sauces,
Desserts, and Baby Food • By Diane Phillips

Poulet is more than just a cookbook dedicated to chicken:
it is an ode to this worldwide favorite. More than 150
thoughtful recipes cover the globe to breathe new life into
the well-loved chicken supper. Five chapters are organized
by flavor profile—American, Bistro, Latin, East and South
Asian, and North African/Mediterranean—to bring to the
table wherever you live. Each recipe is organized into a set
matching a main course of chicken with a complementary
grain, salad, vegetable, or bread. Author Cree LeFavour’s
sophistication and humor, coupled with wine, cocktail, and
beer suggestions, spark a new appreciation of a time-honored favorite.

What’s the newest secret weapon for people who want
hearty, slow-cooked food but don’t have hours to spend in
the kitchen? You guessed it—the pressure cooker! Anyone
with a taste for good, filling food made quickly will find the
pressure cooker indispensable for getting dinner on the
table. And this welcome guide will help them do it with more
than 400 easy-to-follow recipes—from stocks and sauces
to vegetables and tender meats, and even elegant desserts
like crème brûlée—plus tips on selecting and safely using
pressure cookers. This authoritative compendium offers a
modern take on a tried-and-true method, with recipes that
prove that less cooking time doesn’t mean less delicious.
Who knew cooking could relieve so much pressure?

Cree LeFavour lives in New York’s Hudson Valley. She is a former
baker who taught writing at New York University.
France Ruffenach is a San Francisco–based photographer.
Poulet

The Easy Pressure Cooker
Cookbook

$27.50 US
HC • 978-0-8118-7969-9
7∑ x 9 in, 240 pp,
36 color photographs
Rights: W
Food
OCTOBER

16

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Diane Phillips is an international cooking teacher, consultant, and
author of 15 cookbooks. She lives in San Diego.

$27.50 US
PB • 978-0-8118-7256-0
6∆ x 9∑ in, 480 pp,
paperback with flaps
Rights: W
Food
OCTOBER

/

CHRONICLEBOOKS.COM

Also available:
Slow Cooker:
The Best Cookbook Ever
$24.95 PB
978-0-8118-6657-6

Twist It Up
More Than 60 Delicious Recipes from an Inspiring Young Chef
By Jack Witherspoon with Lisa Witherspoon • Photographs by Sheri Giblin

Inspiration resides in the kitchen for eleven-year-old Jack Witherspoon. And for good
reason. When Jack was going through incredibly tough times—battling leukemia for the
second time—he sought solace in the Food Network and decided his dream was to
become a chef. Before long, Jack was creating his own recipes, cooking for cancer
fundraisers, and even coining his own culinary catchphrase (“Twist it up!”) to characterize his individual spin on comfort food favorites like French toast, pesto pizza, shepherd’s
pie, meat loaf, cupcakes, and more. Clear, step-by-step instructions and sumptuous
photographs will encourage cooks of all ages to whip up delicious recipes and make
mouthwatering memories in the kitchen.
Jack Witherspoon is an eleven-year-old leukemia survivor living in Redondo Beach, California.
Lisa Witherspoon is Jack Witherspoon’s mom. She lives in Redondo Beach, California, with her two sons and husband.
Sheri Giblin is a photographer in San Francisco.

Twist It Up
$19.99 US
HC • 978-0-8118-7784-8

8∂ x 8 in, 152 pages, full-color
photographs throughout,
Rights: W
Ages 8 and up • NOVEMBER

ALSO AVAILABLE:

Marketing and
Publicity Plan:

Kids in the Holiday Kitchen
$16.95 PB • 978-0-8118-6139-7

National media campaign
Author events

Cook It in a Cup!

National trade and
consumer advertising

$16.99 KIT • 978-0-8118-5956-1

A portion of the book’s proceeds will be donated to
the Beckstrand Cancer Foundation and the Miller’s
Children’s Hospital in Long Beach, California.
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17

M ar ina ted Moz z ar ella
Consider a jar of fresh mozzarella marinating in the fridge
a gleeful luxury for when unexpected company arrives.
It takes such little planning, but yields delicious reward.
1 cup fresh miniature mozzarella balls (bocconcini) or
four medium balls fresh mozzarella
1 cup best-quality extra-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 fridge 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.

The Newlywed Cookbook
Fresh 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 à deux and special occasions
with family and friends. More than a collection of recipes, The Newlywed Cookbook is
also a guide to domestic bliss. Author Sarah Copeland, a newlywed herself, knows that
sourcing, cooking—as well as sharing food together at the table—makes for a happy
couple! This beautiful and sophisticated contemporary cookbook is the new go-to for
brides and grooms.
Sarah Copeland is a New York City–based writer, urban
gardener, recipe developer and cook.
Sara Remington is a San Francisco–based food and lifestyle photographer. Other Chronicle Books cookbooks
featuring her photography include D.I.Y. Delicious and
Vino Argentino.

18

The Newlywed Cookbook

Also available:

$35.00 US
HC • 978-0-8118-7683-4
8∑ x 10 in, 304 pp, more than
125 color photographs
Rights: W
Food
JANUARY

Cooking for Two

[ P ] 8 0 0 7 5 9 019 0 /

[ F ] 8 0 0 2 8 6 9 471

$19.95 HC
978-0-8118-6348-3

/

CHRONICLEBOOKS.COM

Reactions to Mrs. Q’s blog:
“I think it’s brilliant...”

—Jamie Oliver

“Will she survive? I can’t wait to find out!”
—best-selling author Marion Nestle

Fed Up with Lunch
How One Anonymous Teacher Revealed the Ugly Truth About School Lunches
By Mrs. Q

When school teacher Mrs. Q forgot her lunch one day, she had no idea she was about to
embark on an odyssey to uncover the truth about public school lunches. Shocked by what
her students were served, she resolved to eat school lunch for an entire year, chronicling
her experience anonymously on a blog that received thousands of hits daily, and was
lauded by such food activists as Mark Bittman, Jamie Oliver, and Marion Nestle. Here,
Mrs. Q reveals her identity for the first time in an eye-opening account of school lunches
in America. Along the way, she provides invaluable resources for parents and health
advocates who wish to help reform school lunch, making this a must-read for anyone
concerned about children’s health issues.
Mrs. Q is a public school teacher. As the writer behind the
blog FedUpwithLunch.com, she has eaten over a year’s
worth of school lunches. She has received praise from food
activists and has appeared in the national media.
Fed Up With Lunch
$22.95 US
HC • 978-1-4521-0228-3
6 x 8 in, 208 pp, 16-page
full-color section
Rights: WE
Current Events
OCTOBER

Marketing and
Publicity Plan:
National radio
satellite tour

IDENTITY TO BE REVEALED AT PUBLICATION

National broadcast
appearances
National print reviews

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19

Menus for Chez Panisse
The Art and Letterpress of Patricia Curtan • By Patricia Curtan • Foreword by Alice Waters

Chez Panisse, a small restaurant in Berkeley, California, opened its doors in the summer
of 1971. For forty years, the restaurant and its founder, legendary chef Alice Waters, has
had a profound influence on food, farming, cooking, and dining around the world. In the
beginning, Waters saw the beauty and aesthetic of fine printing as a way to communicate—at the outset of the diners’ experience—the care and attention given to the preparation of their dinner. Berkeley-based artist Patricia Curtan began hand printing menus
for the restaurant during its early years, while employed as a cook in the Chez Panisse
kitchen. Curtan’s menus, works of art in their own right, capture the unique spirit of the
famous restaurant with letterpress and linoleum-block prints on beautiful paper. In Menus
for Chez Panisse, Curtan presents four decades of menus—including dinners for special
guests such as Julia Child, Hillary Clinton, Mikhail Baryshnikov, and James Beard—with
notes about the menus, the artwork, the occasions, and, of course, the food.

Menus for Chez Panisse

Includes wonderful anecdotes

$40.00 US
HC • 978-1-61689-029-2
11 × 9½ in, 184 pp, 250 color images
Food/Art
AUGUST

about famous guests such as Julia
Child, James Beard, Wendell Berry,
Marion Cunningham, M. F. K.
Fisher, John Cage, Mikhail
Baryshnikov, and former First Lady
Hillary Clinton.

20

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Food & Drink Catalog Backlist

BAKING & DES SERT S

$19.95 hc • 978-0-8118-7637-7
8¾ x 8 in, 160 pp, Rights: W

New York
Times
best seller!

Cake Pops by Bakerella
Tips, Tricks, and Recipes for More Than 40 Irresistible Mini Treats
By Angie Dudley

What’s 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 stick—from decorated balls to more
ambitious shapes such as baby chicks, ice cream cones, and even cupcakes—these 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 mix—Bakerella 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 Dudley is the creator of Bakerella.com, her very popular blog that chronicles her adventures in baking.

22

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

BAKING & DES SERT S

$27.50 hc • 978-0-8118-7504-2
8¾ x 8 in, 224 pp, Rights: W

“One of the Top 10 pastry shops in the world.”
– Condé Nast

“Miette’s gingersnaps are one of the
100 Things To Eat & Drink Before You Die.”
– 7x7 Magazine

Miette
Recipes from San Francisco’s Most Charming Pastry Shop
By 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
Francisco’s culinary destinations. Miette’s 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, éclairs and tarts for sale in Miette’s case, this book is irresistible!
Meg Ray is chef and owner of Miette Patisserie and Miette Confiserie. She lives in Oakland, California.
Leslie Jonath is the author of several cookbooks, crafting books, and children’s books. She lives in the San Francisco Bay Area.
Frankie Frankeny is a frequent photographer for Chronicle Books. She lives in San Francisco.

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

23

BAKING & DES SERT S

BRITTLES, BARKS & BONBONS
Delicious Recipes for Quick and Easy Candy

CHOCOLATE CAKES
50 Great Cakes for Every Occasion

By Charity Ferreira • Photographs by Karen Steffans

By Elinor Klivans • Photographs by Ann Stratton

$16.95 hc • 978-0-8118-5535-8

$22.95 pb • 978-0-8118-6872-3

7 x 8 in, 96 pp, Rights: W

8¾ x 8 in, 144 pp, Rights: W

BISCOTTI
By Lou Seibert Pappas

CRÊPES
Sweet & Savory Recipes for the Home Cook

$9.95 hc • 978-0-8118-0095-2

By Lou Seibert Pappas • Photographs by Jean-Blaise Hall

6∑ x 6∑ in, 72 pp, Rights: W

$14.95 pb • 978-0-8118-5681-2

OVER 215,000 COPIES SOLD

8∂ x 8 in, 108 pp, Rights: W

OVER 135,000 COPIES SOLD

ICE CREAMS & SORBETS
Cool Recipes

THE SPLENDA® WORLD OF SWEETNESS
Recipes for Homemade Desserts and Delicious Drinks

By Lou Seibert Pappas • Photographs by Victoria Pearson

From the maker of Splenda ® Sweeteners • Photographs by Alison Miksch

$14.95 hc • 978-0-8118-4603-5

$19.95 pb • 978-0-8118-5487-0

7 x 8 in, 96 pp, Rights: W

8∂ x 8 in, 188 pp, Rights: W

OVER 115,000 COPIES SOLD

24

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

BAKING & DES SERT S

$40.00 hc • 978-0-8118-7041-2
8½ x 10 in, 304 pp, Rights: W

“Mr. Robertson’s exceptional bread is notable
because it’s a slow-fermented yeast bread in very
French style that is a welcome change from the
ubiquitous sourdough…. This is my favorite
bakery in the United States.”
– Mark Bittman, New York Times

Tartine Bread
By Chad Robertson • Photographs by Eric Wolfinger

For the home or professional bread-maker, this is the book of the season. It comes from a man many consider
to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco,
a city that knows its bread. To Chad, bread is the foundation of a meal, the center of daily life, and each loaf tells
the story of the baker who shaped it. He developed his unique bread over two decades of apprenticeship with
the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers
will be astonished at how elemental it is. A hundred photographs from years of testing, teaching, and recipe
development provide step-by-step inspiration, while additional recipes provide inspiration for using up every
delicious morsel.
Chad Robertson trained at the Culinary Institute of America and, with his wife Elisabeth Prueitt, won the James Beard Outstanding Pastry Chef Award in 2008.
Eric Wolfinger is a photographer, surfer, and bread-making apprentice at Tartine Bakery. Like Chad, he lives in San Francisco.

Also Available
TARTINE
By Elisabeth Prueitt and Chad Robertson
Photographs by France Ruffenach
Foreword by Alice Waters
$35.00 hc • 978-0-8118-5150-3
8∑ x 10 in, 224 pp, Rights: W

OVER 50,000 COPIES SOLD

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

25

BAKING & DES SERT S

CUPCAKE KIT
Recipes, Liners, and Decorating Tips for
Making the Cutest Cupcakes Ever!

CUPCAKES!

By Elinor Klivans

$16.95 pb • 978-0-8118-4545-8

$19.95 kit • 978-0-8118-6659-0

8∂ x 8 in, 144 pp, Rights: W

By Elinor Klivans
Photographs by France Ruffenach

PRETTY CUPCAKE KIT
Decorate Your Cupcakes Instantly with Beautiful
Liners, Flag Toppers, and Creative Presentations
Projects by Shana Faust • Recipes by Elinor Klivans
Photographs by Johnny Miller
$19.95 kit • 978-0-8118-7548-6

6 x 8 x 2½ in, 64-page booklet, 250 cupcake liners,
pastry bag, 5 piping tips, Rights: W

6 x 8 x 2½ in, 24-page booklet, 200 cupcake liners,
34 flag toppers, Rights: W

COFFEE CAKES
Simple, Sweet, and Savory

SKY HIGH
Irresistible Triple-Layer Cakes

SOUTHERN CAKES
Sweet and Irresistible Recipes for Everyday Celebrations

By Lou Seibert Pappas
Photographs by Maren Caruso

By Alisa Huntsman and Peter Wynne
Photographs by Tina Rupp

By Nancie McDermott
Photographs by Becky Luigart-Stayner

$18.95 pb • 978-0-8118-5507-5

$35.00 hc • 978-0-8118-5448-1

$19.95 pb • 978-0-8118-5370-5

8∂ x 8 in, 132 pp, Rights: W

8 x 9£ in, 224 pp, Rights: W

8¾ x 8 in, 168 pp, Rights: W

KILLER PIES
Delicious Recipes from North America’s Favorite
Restaurants

TEA & CRUMPETS
Recipes and Rituals from Tearooms and Cafés

GINGERBREAD
60 Timeless Recipes for Cakes, Cookies, Desserts,
Ice Cream, and Candy

By Stephanie Anderson

By Margaret M. Johnson
Photographs by Leigh Beisch and Margaret M. Johnson

$16.95 pb • 978-1-932855-57-9

$19.95 hc • 978-0-8118-6214-1

By Jennifer Lindner McGlinn
Photographs by Beatrice Peltre

7¼ x 9 in, 112 pp, Rights: W

7 x 8 in, 168 pp, Rights: W

$19.95 hc • 978-0-8118-6191-5
8¾ x 8 in, 144 pp, Rights: W

26

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

BAKING & DES SERT S

$24.95 hc • 978-0-8118-7254-6
7½ x 9 in, 224 pp, Rights: W

TimeOut New York Reader’s Choice
Best New Bakery 2006

Milk & Cookies
89 Heirloom Recipes from New York’s Milk & Cookies Bakery
By Tina Casaceli • Foreword by Jacques Torres • Photographs by Antonis Achilleos

From New York City’s 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 Casaceli is the chef/owner of Milk & Cookies and a pastry instructor at the French Culinary Institute. She lives in New York City.
Jacques Torres is an acclaimed pastry chef, author, television personality, and chocolatier. He lives in New York City.
Antonis Achilleos is an award-winning food photographer living in New York.

$19.95 hc • 978-0-8118-7637-7
8¾ x 8 in, 160 pp, Rights: W

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

27

BAKING & DES SERT S

BAKING FOR ALL OCCASIONS
A Treasury of Recipes for Everyday Celebrations
By Flo Braker • Photographs by Scott Peterson
Foreword by Chuck Williams

BIG FAT COOKIES

CRÈME BRÛLÉE

By Elinor Klivans
Photographs by Antonis Achilleos

By Lou Seibert Pappas
Photographs by Alison Miksch

$17.95 pb • 978-0-8118-4216-7

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

$35.00 hc • 978-0-8118-4547-2
7½ x 9 in, 320 pp, Rights: W

8∂ x 8 in, 132 pp, Rights: W

DEEP DARK CHOCOLATE
Decadent Recipes for the Serious Chocolate Lover

SEE’S FAMOUS OLD TIME CANDIES
A Sweet Story

By Sara Perry • Photographs by France Ruffenach

By Margaret Moos Pick

$18.95 pb • 978-0-8118-6089-5
6 x 8 in, 196 pp, Rights: W

$14.95 hc • 978-0-8118-4867-1
7 x 7 in, 96 pp, Rights: W

By Charity Ferreira • Photographs by Leigh Beisch

SWEET MINIATURES
The Art of Making Bite-Size Desserts
Completely Revised and Expanded

LUSCIOUS CHOCOLATE DESSERTS

TARTINE

By Lori Longbotham
Photographs by William Meppem

By Elisabeth Prueitt and Chad Robertson
Photographs by France Ruffenach • Foreword by Alice Waters

By Flo Braker • Photographs by Michael Lamotte

$19.95 hc • 978-0-8118-3516-9

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

7 x 8 in, 144 pp, Rights: W

$35.00 hc • 978-0-8118-5150-3
8∑ x 10 in, 224 pp, Rights: W

LUSCIOUS LEMON DESSERTS

LUSCIOUS COCONUT DESSERTS

LUSCIOUS CREAMY DESSERTS

By Lori Longbotham
Photographs by Alison Miksch

By Lori Longbotham
Photographs by Lucy Shaeffer

By Lori Longbotham
Photographs by France Ruffenach

$19.95 hc • 978-0-8118-2893-2

$19.95 hc • 978-0-8118-6599-9

$19.95 hc • 978-0-8118-5562-4

7 x 8 in, 144 pp, Rights: W

7 x 8 in, 144 pp, Rights: W

7 x 8 in, 156 pp, Rights: W

28

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ICE CREAM TREATS
Easy Ways to Transform Your Favorite Ice Cream
into Spectacular Desserts
$16.95 pb • 978-0-8118-4102-3

BAKING & DES SERT S

All Cakes Considered

Farmers’ Market Desserts

A Year’s Worth of Weekly Recipes Tested, Tasted, and Approved by
the Staff of NPR’s All Things Considered

Gorgeous Fruit Recipes from First Prize Peach Pie
to Chocolate Cherry Cupcakes

By Melissa Gray • Photographs by Annabelle Breakey

By Jennie Schacht • Photographs by Leo Gong

Melissa Gray is National Public Radio’s 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 lifetime—including 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 Cake—All Cakes Considered is an essential
addition to every baker’s library.

There are more farmers’ markets than ever
before in the United States. This terrific collection
from farmers’ markets nationwide satisfies the
sustainable shopper’s sweet tooth with more than
60 recipes for tarts, crisps, cupcakes, soufflés, and
more, including classics like Deep Dish Sour Cherry
Pie and creative surprises like Tangerine-sicle Ice
Cream. Featuring ripeness charts, fruit selection
tips, and gorgeous color photography to teach
and inspire, Farmers’ Market Desserts makes a
perfect gift for bakers, fruit lovers, and anyone
who enjoys frequenting farmers’ markets.

Melissa Gray is a producer for National Public Radio’s
All Things Considered.

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

Annabelle Breakey is a San Francisco–based photographer.

Leo Gong is a San Francisco-based photographer.

$24.95 hc • 978-0-8118-6781-8
8∂ x 8 in, 224 pp, Rights: W

$24.95 pb • 978-0-8118-6672-9
8∂ x 8 in, 208 pp, Rights: W

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29

BAKING & DES SERT S

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

Whoopie Pies
Dozens 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 volume—the 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 Pies will make a welcome addition to any baker’s bookshelf.
Sarah Billingsley is a western Pennsylvanian who didn’t get enough whoopie pies as a kid. She now lives in San Francisco.
Amy Treadwell was born in Massachusetts and raised on a steady diet of whoopie pies and franks and beans every Saturday night. She lives in San Francisco.

Banana whoopie + peanut butter filling
+ bacon = The Fat Elvis
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Graham whoopie + marshmallow filling
+ chocolate ganache = The S’more
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Chocolate whoopie + mint filling
+ crushed peppermints = The Candy Striper

30

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BAKING & DES SERT S

$16.95 hc • 978-1-4521-0192-7
7 x 8 in, 96 pp, Rights: W

INNOVATIVE RECIPES INCLUDE:
Prosecco Rose Petal
Mexican Chocolate Fudgesicle
Balsamic Strawberry
Sweet Corn Paleta
Honey Plum

Perfect Pops
50 One-of-a-Kind Popsicles That Will Rock Your World
By Charity Ferreira

Pops are summer’s freshest frozen treats, and they’re 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 Pops takes popsicles beyond fruit and juice. With 50 recipes for popsicles in creative, of-the-moment
flavors, this book includes creamy pops, fancy pops reminiscent of 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 Ferreira is the author of Brittles, Barks & Bonbons and Ice Cream Treats. She lives in Oakland, California.

BRITTLES, BARKS & BONBONS
Delicious Recipes for Quick and Easy Candy
By Charity Ferreira • Photographs by Karen Steffans
$16.95 hc • 978-0-8118-5535-8
7 x 8 in, 96 pp, Rights: W

ALSO
AVAILABLE

ICE CREAM TREATS
Easy 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

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31

BAKING & DES SERT S

$24.95 hc • 978-0-8118-7331-4
7 x 8 in, 224 pp, Rights: W

Blackbird Bakery Gluten-Free
75 Recipes for Irresistible Gluten-Free Desserts and Pastries
By 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 desserts—anytime the craving strikes!
Karen Morgan is the “Big Bird” at Blackbird Bakery and the blogger behind The Art of Gluten-Free Baking. She lives in Austin, Texas.
Knoxy is a food and lifestyle photographer based in Austin, Texas.

32

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BAKING & DES SERT S

$35.00 hc • 978-0-8118-6944-7
7½ x 10 in, 320 pp, Rights: W

“At Flour Bakery + Café, Joanne Chang creates
some of the finest cakes and pastries in Boston.”
– New York Times

“This patisserie’s baked goods are nirvana on a plate!”
– Newsweek

Flour
Spectacular Recipes from Boston’s Flour Bakery + Cafe
By Joanne Chang with Christie Matheson • Photographs by Keller + Keller

Every day, 1,500 Bostonians can’t 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 Bakery–owner Joanne Chang’s 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 Network’s Throwdown. Featuring more than 100 recipes—including Flour
favorites such as the Milky Way Tart and Dried Fruit Focaccia—plus a baker’s dozen of tips, this mouthwatering
collection is a classic baking book, no matter where you live.
Joanne Chang is the chef-owner of Flour Bakery in Boston. She has a degree in applied mathematics and economics from Harvard University
and was a pastry chef at Payard Patisserie and Mistral. She lives in Boston.
Christie Matheson is the author or co-author of several books, including Salty Sweets. She lives in Boston and San Francisco.
Keller + Keller are Boston-based food and lifestyle photographers.

$19.95 hc • 978-0-8118-7637-7
8¾ x 8 in, 160 pp, Rights: W

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33

BAKING & DES SERT S

Sticky, Chewy, Messy, Gooey
Desserts for the Serious Sweet Tooth
By Jill O’Connor • Photographs by Leigh Beisch

Chocolate Caramel-Pecan Soufflé Cake . . .
Cinnamon-Donut Bread Pudding . . . DoubleCrumble Hot Apple Pies . . . Giant Coconut Cream
Puffs . . . Here’s a collection of desserts that gives
more than 75 sticky, chewy, messy, gooey reasons
to stock up on napkins. In addition to each sugary
favorite, the author has included simple techniques
and tools to help home cooks re-create each
decadent treasure again and again. Sprinkled
throughout are tips on using phyllo dough, toasting
nuts, and making a heavenly ganache, so every
over-the-top treat tastes as irresistible as it sounds.
For the serious sweet tooth, pour a tall glass of milk
and get ready to bite into all that’s Sticky, Chewy,
Messy, Gooey!
Graduate of the Cordon Bleu Cooking School in London,
Jill O’Connor has authored Phyllo, Easter Treats, and Simple French
Desserts. She lives in Coronado, California.
Leigh Beisch is a San Francisco–based photographer. Her work has
appeared in Irish Puddings and Gentlemen, Start Your Ovens.
$22.95 pb • 978-0-8118-5566-2
8∂ x 8 in, 168 pp, Rights: W

34

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Sticky, Chewy, Messy, Gooey
Treats for Kids
By Jill O’Connor • Photographs by Leigh Beisch

Teeny tummies love yummy treats. Sticky, Chewy,
Messy, Gooey Treats for Kids is bursting with
30 tasty but simple recipes for sticky sweets and
gooey breakfasts. Such delights as Pinkalicious
Princess Cupcakes, Wicked Good Chocolate
Peanut Butter Pudding Cups, Banana Split Pancakes, and Hunka Chunka Chewy Chocolate Chip
Cookies are the kinds of treats kids will love. With
a lay-flat binding, an easy-to-clean cover, and stepby-step instructions, this book gets the whole family
gathered around the mixing bowl.
$19.95 hc • 978-0-8118-6782-5
8∂ x 8 in, 96 pp, Rights: W

BAKING & DES SERT S

Painted Cookies

I Love Macarons

More Than 60 Designs and Decorating Ideas for Adorable Cookies
By Akiko Hoshino

By Hisako Ogita

What’s 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-step
instructions, decorating templates, and dozens
of photos, Painted Cookies makes it easy to
create culinary masterpieces.
Akiko Hoshino is an award-winning cake decorator and teaches sugar
craft and decorations at her studio Rosepetal in Japan.
$12.95 pb • 978-1-4521-0122-4

Dainty, sweet, bright, and buttery macarons capture
the whimsy and elegance of Paris. But the secrets
of making perfect macarons have long eluded home
bakers—until 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 Ogita is a Japanese pastry chef and author of 3 cookbooks
on French pastry.
$14.95 pb • 978-0-8118-6871-6
7£ x 9 in, 80 pp, Rights: W

8¼ x 5∆ in, 88 pp, Rights: WE

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35

BAKING & DES SERT S

Fast Breads

Southern Pies

50 Recipes for Easy, Delicious Bread

A Gracious Plenty of Pie Recipes, from Lemon Chess to Chocolate Pecan

By Elinor Klivans • Photographs by Susie Cushner

By Nancie McDermott • Photographs by Leigh Beisch

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 the
kitchen. From morning treats like crumpets,
muffins, and sticky breads to savory and nutritious
multigrains and dark ryes, Fast Breads will make
a master bread maker of any baker—in record
fast time, too!

Ask any pie lover—the 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 South’s most famous bakers
share recipes for 70 pies. Perfect for bakers of all
skill levels, these pies are made with simple, easyto-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.

Elinor Klivans is the best-selling author of many cookbooks, including
Cupcakes and Chocolate Cakes. She lives in Camden, Maine.

Nancie McDermott is 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.

Susie Cushner is a food and travel photographer living in New York.

Leigh Beisch is a San Francisco–based photographer.

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

36

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$22.95 pb • 978-0-8118-6992-8
8∂ x 8 in, 168 pp, Rights: W

B E V E R A G E S & C O C K TA I L S

Porch Parties

Absinthe Cocktails

Cocktail Recipes and Easy Ideas for Outdoor Entertaining

50 Ways to Mix with the Green Fairy

By Denise Gee • Photographs by Robert M. Peacock

By Kate Simon • Photographs by Lara Ferroni

With this charming guide to casual outdoor
entertaining by Denise Gee, belle-of-the-ball author
of Southern Cocktails, party and decorating ideas
have never been more simple or inspiring. Gee
and acclaimed photographer Robert M. Peacock
crisscrossed the U.S. photographing their favorite
porches and dreaming up fresh, summery spins on
classic Southern drinks, resulting in 50 recipes for
everything from punches to cocktails—including
several nonalcoholic sippers and 10 uncomplicated
snacks. Perfect for cocktail enthusiasts and those
who enjoy relaxing outdoors, this little book is
designed to sway anyone with a sense of fun
to grab a bottle, whip up some Tipsy Tea or
Prosecco Martinis, open the door and take the
party outside!

Absinthe Cocktails is devoted entirely to cocktails
made with barely-legal absinthe. Since this spirit
was legalized in the U.S. in 2007, the absinthe
category has exploded with 34 new brands
introduced in 2008 and consumers willing to pay
$50 for a bottle. This book has something to suit
everyone’s taste—traditionalists will learn how to
properly mix absinthe like an old pro with 30 recipes
for classic cocktails, while modern absinthe lovers
can experiment with 20 contemporary drink formulas
from trendsetting bars such as Los Angeles’s Varnish
and the Lonsdale in London. Absinthe Cocktails
gives going green an entirely new meaning!

Denise Gee is the author of Southern Cocktails. She lives in
Dallas, Texas.
Robert M. Peacock is a Dallas-based photographer. His work
includes Southern Cocktails.

Kate Simon is editor-at-large at Imbibe, the magazine of liquid culture.
She lives in Portland, Oregon.
Lara Ferroni’s food photography has appeared on Epicurious.com.
She lives in Seattle, Washington.
$19.95 hc • 978-0-8118-7329-1
6 x 8 in, 112 pp, Rights: W

$16.95 hc • 978-0-8118-6580-7
7 x 8 in, 144 pp, Rights: W

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

37

B E V E R A G E S & C O C K TA I L S

Rum Drinks

Spice & Ice

50 Caribbean Cocktails from Cuba Libre to Rum Daisy

70 Tongue-Tingling Cocktails

By Jessica B. Harris • Photographs by Tara Donne

By Kara Newman • Photographs by Antonis Achilleos

One sip of a rum drink can conjure all the romance
of a tropical paradise. With recipes for 40 of the
Caribbean’s classic and contemporary cocktails
and 15 snacks that traditionally accompany the
tipples on their home turf, Rum Drinks provides a
tropical taste vacation. Because everyone loves a
good drinking story, this guide comes replete with
salty tales, from a history of the sugar trade to the
sparkly heyday of the Cuba Libre. More than a
cocktail book, Rum Drinks is your ultimate rum
resource, including an island-by-island listing of
Caribbean rums and a guide to great rum bars all
over the world.

Spicy libations are hot! From New York City to
Los Angeles, top bars are serving up cocktails
spiced with chiles, wasabi, ginger, and other fiery
flavors. Spice & Ice brings this trend to the home
bar with recipes for 70 tongue-tingling drinks,
including Wasabi-tinis and Jumpin’ Juleps. Don’t
worry—these beverages may be peppery and
warming, but they’re not too hot to handle. Loaded
with information—including suggestions for food
pairings, facts about different types of chile peppers, and tips on building a spicy liquor cabinet—
Spice & Ice is a must-have for cocktail enthusiasts
and chileheads everywhere!

Jessica B. Harris is a food and travel writer, culinary historian, and
author of 9 cookbooks. She lives in Brooklyn, Martha’s Vineyard,
and New Orleans.

Kara Newman is a food, wine, and spirits writer based in New York City.
Her work has appeared in numerous publications, including the New
York Times, Gourmet, Saveur, and Wine Enthusiast.

Tara Donne is a food and travel photographer living in New York.

Antonis Achilleos is a New York-based photographer.

$19.95 hc • 978-0-8118-6699-6
7 x 8 in, 168 pp, Rights: W

$16.95 hc • 978-0-8118-6667-5
6 x 8 in, 160 pp, Rights: W

38

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B E V E R A G E S & C O C K TA I L S

$19.95 pb • 978-0-8118-7541-7
6 x 8 in, 352 pp, Rights: W

Beer
A Genuine Collection of Cans
By Dan Becker and Lance Wilson

Ever crack open a can of Chief Oshkosh of Wisconsin, or sample Pabst’s Big Cat Malt Liquor? Remember
the original St. Pauli Girl, Tennant’s 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, Beer offers 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 Becker is a midwest-born designer who studied graphic design at the University of Cincinnati. He lives and works in San Francisco.
Lance Wilson is a designer residing in the San Francisco Bay Area.

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39

B E V E R A G E S & C O C K TA I L S

HIGHBALLS HIGH HEELS
A Girl’s Guide to the Art of Cocktails

HIP SIPS
Modern Cocktails to Raise
Your Spirits

MARGARITAS, MOJITOS & MORE
By Jessica Strand
Photographs by Frankie Frankeny

JAPANESE COCKTAILS
Mixed Drinks with Saké,
Shochu, Whisky, and More

By Lucy Brennan with Carolyn Burleigh
Photographs by Sheri Giblin

$16.95 hc • 978-0-8118-6209-7

By Yuri Kato

$14.95 hc • 978-0-8118-3017-1

6½ x 9½ in, 120 pp, Rights: W

$14.95 hc • 978-0-8118-7511-0

7 x 7 in, 96 pp, Rights: W

$16.95 hc • 978-0-8118-4958-6

OVER 85,000 COPIES SOLD

6 x 8 in, 132 pp, Rights: W

THE MARTINI
An Illustrated History of an
American Classic

SANGRIA
Fun and Festive Recipes

MINI BAR: TEQUILA
A Little Book of Big Drinks

By Mittie Hellmich
Photographs by Victoria Pearson

By Mittie Hellmich

$14.95 hc • 978-0-8118-4290-7

4 x 5¾ in, 80 pp, Rights: W

By Karen Brooks, Gideon Bosker,
and Reed Darmon

By Barnaby Conrad III
Photographs by Leigh Beisch
$24.95 hc • 978-0-8118-0717-3

7 x 7 in, 96 pp, Rights: W

$7.95 hc • 978-0-8118-5436-8

6 x 8 in, 80 pp, Rights: W

8∂ x 9£ in, 132 pp, Rights: W

OVER 130,000 COPIES SOLD

Also Available:
MINI BAR: RUM
A Little Book of Big Drinks
By Mittie Hellmich
$7.95 hc • 978-0-8118-5438-2
4 x 5¾ in, 80 pp, Rights: W

MINI BAR: VODKA
A Little Book of Big Drinks
By Mittie Hellmich
$7.95 hc • 978-0-8118-5321-7
4 x 5∂ in, 80 pp, Rights: W

ULTIMATE BAR BOOK
The Comprehensive Guide
to Over 1,000 Cocktails
By Mittie Hellmich

SIPS & APPS
Classic and Contemporary Recipes for
Cocktails and Appetizers

$19.95 hc • 978-0-8118-4351-5

By Kathy Casey
Photographs by Angie Norwood Browne

5 x 6∞ in, 476 pp, Rights: W

$19.95 hc • 978-0-8118-6406-0

OVER 150,000 COPIES SOLD

6 x 8 in, 204 pp, Rights: W

40

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B E V E R A G E S & C O C K TA I L S

$19.95 pb • 978-0-8118-7024-5
5∑ x 9 in, 132 pp, Rights: W

The long awaited
follow-up
cookbook from
these best-selling
authors!

Super-Charged Smoothies
More Than 60 Recipes for Energizing Smoothies
By Mary Corpening Barber and Sara Corpening Whiteford • Photographs by Jenifer Altman

Best-selling authors Mary Corpening Barber and Sara Corpening Whiteford are back with Super-Charged
Smoothies, the high-octane follow-up to Smoothies and Super Smoothies. Just as lively and colorful as their
previous Smoothies titles, this latest installment stands out with all new recipes for delicious elixirs rich with
the nutrient-packed, disease-fighting, life-changing superfoods that promote energy and vitality. Learn to mix,
blend, and sip your way to a healthier life with fruits, vegetables, and base ingredients (such as Greek yogurt
and kombucha) containing the phytochemicals, omegas, and probiotic and antioxidant qualities that make
one look and feel better every day. Super-Charged Smoothies = fast + yummy + good for you.
Twin sisters Mary Corpening Barber and Sara Corpening Whiteford live in the San Francisco Bay Area with their families.
Jenifer Altman is a Kansas City–based photographer.

SMOOTHIES
By Mary Corpening Barber,
Sara Corpening Whiteford,
and Lori Lyn Narlock

ALSO
AVAILABLE

SUPER SMOOTHIES
50 Recipes for Health and Energy

$15.95 pb • 978-0-8118-1648-9

By Mary Corpening Barber
and Sara Corpening Whiteford
Photographs by E.J. Armstrong

5∑ x 9 in, 108 pp, Rights: W

$16.95 pb • 978-0-8118-2540-5

OVER 370,000 COPIES SOLD

5∑ x 9 in, 108 pp, Rights: WE

OVER 285,000 COPIES SOLD

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

41

B E V E R A G E S & C O C K TA I L S

ABSINTHE
History in a Bottle

THE ART OF THE BAR
Cocktails Inspired by the Classics

By Barnaby Conrad III

By Jeff Hollinger and Rob Schwartz
Foreword by Georgeanne Brennan
Photographs by Frankie Frankeny

$22.95 pb • 978-0-8118-1650-2
7∂ x 11∑ in, 172 pp, Rights: W

$24.95 hc • 978-0-8118-5498-6
9 x 11 in, 144 pp, Rights: W

COCKTAIL FOOD
50 Finger Foods with Attitude

COFFEE
Scrumptious Drinks and Treats

By Mary Corpening Barber
and Sara Corpening Whiteford
with Lori Lyn Narlock
Photographs by Carin Krasner

By Betty Rosbottom
Photographs by Lara Hata

$16.95 hc • 978-0-8118-2418-7

$14.95 hc • 978-0-8118-6056-7
7 x 8 in, 96 pp, Rights: W

6 x 8 in, 132 pp, Rights: W

OVER 120,000 COPIES SOLD

SOUTHERN COCKTAILS
Dixie Drinks, Party Potions &
Classic Libations

TEQUILA
Myth, Magic & Spirited Recipes

By Denise Gee
Photographs by Robert M. Peacock

$18.95 hc • 978-0-8118-6504-3

$14.95 hc • 978-0-8118-5243-2

By Karl Petzke
7 x 8 in, 128 pp, Rights: W

6 x 8 in, 120 pp, Rights: W

42

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THE BARTENDER’S DECK
By Philip Collins
Photographs by Sam Sargent
$13.95 deck • 978-0-8118-1598-7
3ß x 4∂ x 1ø in, 50 cards, Rights: W

OVER 130,000 COPIES SOLD

BIXOLOGY
Cocktails, Culture, and a Guide
to the Classics
By Eve O’Neill and
Doug “Bix” Biederbeck
Photographs by Sheri Giblin
$16.95 hc • 978-0-8118-6707-8
4½ x 6½ in, 160 pp, Rights: W

GENER AL C O OKING

$35.00 hc • 978-0-8118-7222-5
6∆ x 9∑ in, 608 pp, Rights: W

“The Commonsense Kitchen is filled with good, practical recipes,
and a strong spirit of the author’s mission—teaching and
feeding 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 Kitchen
500 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 Kitchen is such a book. And it’s 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 Nell’s
Kentucky Bourbon Balls. What’s 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 Kitchen is equally at
home on the shelf of an urban foodie or a rural home cook.
Tom Hudgens attended and cooked at Deep Springs Ranch, Chez Panisse, and Liberty Café in San Francisco. He teaches at College of Marin and
lives in the San Francisco Bay area.

$19.95 hc • 978-0-8118-7637-7
8¾ x 8 in, 160 pp, Rights: W

Includes recipes for:
Breakfast
Bread, Butter, Crackers, and Cheese
Great Lunches
Hot Vegetables and Vegetable Soups
Salads and Dressings
Beef, Pork, and Lamb
Chicken and Turkey
Fish and Shellfish
Pasta, Dumplings, Rice, and Stuffing
Sauces and Relishes
Pies and Fruit Desserts
Cakes
Gooey Desserts
Cookies and Candy

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

43

GENER AL C O OKING

THE BEACH HOUSE COOKBOOK
By Barbara Scott-Goodman
Photographs by Rita Maas

BLUE RIBBON USA
Prizewinning Recipes from State
and County Fairs

$24.95 hc • 978-0-8118-4308-9

By Georgia Orcutt and John Margolies

8∂ x 8 in, 156 pp, Rights: W

$16.95 hc • 978-0-8118-5484-9
7 x 7 in, 128 pp, Rights: W

BRIDE & GROOM FIRST AND
FOREVER COOKBOOK

CAFE PASQUAL’S COOKBOOK
Spirited Recipes from Santa Fe

By Mary Corpening Barber and Sara Corpening Whiteford
with Rebecca Chastenet de Géry
Photographs by Susie Cushner

By Katharine Kagel
Photographs by Barbara Simpson

$35.00 hc • 978-0-8118-3493-3
8∑ x 10 in, 272 pp, Rights: W

OVER 125,000 COPIES SOLD

$22.95 pb • 978-0-8118-0293-2
10 x 9∞ in, 160 pp, Rights: W

OVER 90,000 COPIES SOLD

COOKING FOR TWO
Perfect Meals for Pairs

DINNER PARTIES
Simple Recipes for Easy Entertaining

GENTLEMEN, START YOUR OVENS
Killer Recipes for Guys

SOLO SUPPERS
Simple Delicious Meals to Cook for Yourself

By Jessica Strand
Photographs by Caren Alpert

By Jessica Strand
Photographs by Victoria Pearson

By Tucker Shaw
Photographs by Leigh Beisch

By Joyce Goldstein
Photographs by Judi Swinks

$19.95 hc • 978-0-8118-6348-3

$16.95 hc • 978-0-8118-4298-3

$16.95 pb • 978-0-8118-5206-7

$19.95 pb • 978-0-8118-3620-3

7 x 8 in, 120 pp, Rights: W

7 x 8 in, 132 pp, Rights: W

6 x 8 in, 192 pp, Rights: W

8 x 8∂ in, 156 pp, Rights: W

MEAT CLUB COOKBOOK
For Gals Who Love Their Meat!

SERIOUSLY SIMPLE
Easy Recipes for Creative Cooks

THE SKI COUNTRY COOKBOOK

By Vanessa Dina, Kristina Fuller,
and Gemma DePalma
Illustrations by Caroline Hwang

By Diane Rossen Worthington
Photographs by Noel Barnhurst

$18.95 hc • 978-0-8118-4525-0

8£ x 9 in, 192 pp, Rights: W

6 x 8 in, 136 pp, Rights: W

OVER 70,000 COPIES SOLD

44

$24.95 pb • 978-0-8118-3194-9

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

By Barbara Scott-Goodman
Photographs by Rita Maas
$24.95 hc • 978-0-8118-5977-6
8∂ x 8 in, 156 pp, Rights: W

GENER AL C O OKING

$35.00 hc • 978-0-8118-7801-2
9½ x 8½ in, 256 pp, Rights: W

Saveur The New Comfort Food
Home Cooking from Around the World • Edited by James Oseland

From the pages of Saveur magazine, one of the country’s premier food publications, comes a celebration
of the enormous range of regional and international dishes that have shaped the classic comfort food of
today. Brimming with more than 200 stunning photographs and memorable sidebars that present the people,
ingredients, and techniques behind the recipes, Saveur The New Comfort Food is an unforgettable
journey behind the scenes of our favorite heartwarming dishes.
James Oseland is editor-in-chief of Saveur magazine and a judge on Bravo’s Top Chef.

ALSO
AVAILABLE
SAVEUR COOKS AUTHENTIC AMERICAN
Celebrating the Recipes and Diverse
Traditions of Our Rich Heritage
By the Editors of Saveur magazine
$24.95 pb • 978-0-8118-5524-2
9∞ x 10 in, 320 pp, Rights: W

OVER 90,000 COPIES SOLD
SAVEUR COOKS AUTHENTIC ITALIAN
Savoring the Recipes and Traditions
of the World’s Favorite Cuisine
By the Editors of Saveur magazine
$24.95 pb • 978-0-8118-6574-6
9∞ x 10 in, 320 pp, Rights: W

OVER 80,000 COPIES SOLD

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

45

GENER AL C O OKING

Top Chef: The
Quickfire Cookbook
By the Creators of Top Chef • Foreword by Padma Lakshmi
Photographs by Antonis Achilleos

Re-create the Quickfire Challenge—the most exciting part of Bravo’s Top Chef—anytime, anywhere!
Drawing from all 5 seasons of the show, Top Chef:
The Quickfire Cookbook features 75 of the best recipes—from Spike’s Pizza Alla Grecque to Stephanie’s
Chocolate Cake—culled from the Top Chef Quickfire
Challenges. Everything the home chef needs to
assemble an impressive meal and channel the
energy of the Quickfire kitchen is collected here,
including advice on hosting a Quickfire Cocktail
Party and staging Quickfire Challenges at home.
$29.95 hc • 978-0-8118-7082-5
8½ x 10 in, 224 pp, Rights: W
OVER 100,000 COPIES SOLD

46

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

Top Chef Quickfire Challenge Game
By the Creators of Top Chef

The highest-rated food show on cable television
serves up the inspiration for this hot new game!
Relive favorite Top Chef moments by answering
trivia questions about the contestants, the judges,
and the food. Answer correctly and become Top
Chef. Answer incorrectly and it’s time to “pack
your knives and go!”
$19.95 • 978-0-8118-6994-2
6∂ x 4∂ x 2∂ in box, 150 trivia cards, 6 game boards,
90 game pieces, Rights: W

GENER AL C O OKING

$29.95 hc • 978-0-8118-7486-1
8∑ x 10 in, 224 pp, Rights: W

The Emmy
Award–winning
#1 food show on
cable TV!

Includes recipes from Seasons 1–6,
and Top Chef: Masters Season 1.

How to Cook Like a Top Chef
By the Creators of Top Chef
Foreword by Rick Bayless • Text by Emily Miller • Photographs by Antonis Achilleos

The number one food show on cable presents the ultimate guide to becoming a Top Chef. This cookbook and
culinary primer in one features recipes from all six seasons of the show and season one of Top Chef: Masters,
along with insider techniques from everyone’s favorite contestants and judges. Covering everything from knife
skills to sauces and sous-vide, How to Cook Like a Top Chef teaches aspiring chefs what it takes to be a star in
the kitchen. Packed with exclusive content—including a foreword by Top Chef: Masters winner Rick Bayless,
original recipes from contestants, behind-the-scenes interviews, juicy trivia, and tons of tips and tricks—this
volume is as indispensable on the cook’s countertop as it is essential reading for Top Chef fans.
Rick Bayless is world-renowned for his Mexican cuisine.
Emily Miller contributed to Top Chef: The Quickfire Cookbook.
Antonis Achilleos is a New York–based photographer.

Also Available
TOP CHEF: THE COOKBOOK
Revised Edition
More than 100 recipes and tips, plus
original interviews and behind-the-scenes
stories from Bravo’s hit show
By the Creators of Top Chef
Foreword by Tom Colicchio
$29.95 hc • 978-0-8118-7347-5
8½ x 10 in, 256 pp, Rights: W
OVER 175,000 COPIES SOLD

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

47

GENER AL C O OKING

AT HOME WITH MICHAEL CHIARELLO
Easy Entertaining • Recipes • Ideas • Inspiration

MICHAEL CHIARELLO’S CASUAL COOKING
Wine Country Recipes for Family and Friends

By Michael Chiarello
Photographs by Karl Petzke

By Michael Chiarello with Janet Fletcher
Photographs by Deborah Jones

$40.00 hc • 978-0-8118-4048-4

$40.00 hc • 978-0-8118-3383-7

9ß x 11 in, 240 pp, Rights: W

9ß x 11 in, 216 pp, Rights: W

OVER 80,000 COPIES SOLD

OVER 115,000 COPIES SOLD

MICHAEL CHIARELLO’S
FLAVORED OILS AND VINEGARS
100 Recipes for Cooking with Infused
Oils and Vinegars
By Michael Chiarello
Photographs by Daniel Proctor
$18.95 pb • 978-0-8118-5536-5
8∂ x 8 in, 192 pp, Rights: W

THE TRA VIGNE COOKBOOK
Seasons in the California Wine Country
By Michael Chiarello with Penelope Wisner
Photographs by Karl Petzke

By Beatrice Ojakangas
Photographs by Susie Cushner

$24.95 pb • 978-0-8118-6379-7
9ß x 11 in, 216 pp, Rights: W

$24.95 pb • 978-0-8118-5624-9

$40.00 hc • 978-0-8118-1986-2
9ß x 11 in, 208 pp, Rights: W

OVER 100,000 COPIES SOLD

CAT CORA’S KITCHEN
Favorite Meals for Family and Friends

FIREHOUSE FOOD
Cooking with San Francisco’s Firefighters

By Cat Cora with Ann Krueger Spivack
Photographs by Maren Caruso

By George Dolese and Steve Siegelman
Photographs by Paul Moore

$22.95 pb • 978-0-8118-3998-3

$24.95 pb • 978-0-8118-3988-4

8 x 8∂ in, 204 pp, Rights: W

8£ x 9 in, 224 pp, Rights: W

48

THE BEST CASSEROLE COOKBOOK EVER
With More Than 500 Recipes!

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

7∆ x 9 in, 640 pp, Rights: W

GENER AL C O OKING

$30.00 hc • 978-0-8118-7741-1
7½ x 10 in, 224 pp, Rights: W

“For a man, cooking a big meal is like
laying a patio or chainsawing up an oak.
You’re proud of it. It takes all Sunday afternoon,
and when you’re finished, the presence of
the meal is as deeply satisfying as
the absence of the tree.”
– Esquire

Eat like a Man
The Only Cookbook a Man Will Ever Need • Edited by Ryan D’Agostino
Foreword by Tom Colicchio • Introduction by David Granger

So long, dude food. Most men who love food have a roasting pan and a decent spice rack, but they’re still
looking for that one book that has all the real food they love to eat and wish they could cook. Esquire food
editor Ryan D’Agostino is here to change that with his unapologetically male-centric Eat Like a Man—a choice
collection of 75 recipes and food writing for men who like to eat, cook, and read about great food. It’s the
Esquire man’s repertoire of perfect recipes, essays on how food figures into the moments that define a
man’s life, and all the useful kitchen points every man needs to know. Satisfying, sexy, definitive, and doable,
these are recipes for slow Sunday mornings with family, end-of-the-week wind-down dinners with a lady,
Saturday night show-off entertaining, poker night feeds, and game-day couch camping. Or, for when a man
is just hungry.
Ryan D’Agostino is articles and food editor at Esquire, where he edits the magazine’s “Eat Like a Man” column. He cooks and eats like a man in his
tiny New York City kitchen.
Tom Colicchio is the founder and co-owner of the Craft restaurants as well as the head judge on Bravo’s hit series, Top Chef.

$19.95 hc • 978-0-8118-7637-7
8¾ x 8 in, 160 pp, Rights: W

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

49

GENER AL C O OKING

$24.95 pb • 978-0-8118-6853-2
6∞ x 9 in, 256 pp, Rights: W

ChezPim.com
chosen one
of the world’s
50 most powerful
blogs by the
Guardian (UK)

The Foodie Handbook
The ( Almost) Definitive Guide to Gastronomy
By Pim Techamuanvivit

From Pim Techamuanvivit, knowledgable foodie and “queen of the food bloggers,” comes this engaging
guidebook to all things food-related. Pim has toured the globe to bring hungry people up to date with what’s
happening in the food world through Chez Pim, a Web site that attracts 10,000 hits a week. In The Foodie
Handbook, she collects tips, secrets, anecdotes, and recipes from the world’s top chefs, including Anthony
Bourdain and Fergus Henderson. Food lovers everywhere will relish Pim’s sage advice, including tips on
outsnobbing the staff of a Michelin three-star restaurant, preparing simple but intensely flavored dishes at home,
and eating street food in any city in the world.
Pim Techamuanvivit is the author of the popular food blog Chez Pim. Her stories, recipes, and photographs have been published in Food & Wine, the New
York Times, Bon Appétit, and Men’s Vogue.

50

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GENER AL C O OKING

$22.95 pb • 978-0-8118-7810-4
7¼ x 10 in, 192 pp, Rights: W

“We are not professional chefs and don’t
pretend to be. We just like to cook and are
pretty good at it, if we do say so ourselves.
Through many years of experimenting,
we’ve learned what works and what doesn’t
and between the two of us, have come up
with a large and varied repertoire of dishes.”
– from Megan Carle and Jill Carle,
The First Real Kitchen Cookbook

The First Real Kitchen Cookbook
Recipes & Tips for New Cooks
By Megan Carle and Jill Carle • Photographs by Sheri Giblin

Every year, tens of thousands of hungry twentysomethings graduate college and rent their first apartment.
They love food and want to learn how to cook. The First Real Kitchen Cookbook is the just-graduated’s go-to
guide, explaining in a friendly, encouraging voice everything that can be done on a tiny four-burner stove with
minimal equipment and utensils. Fellow twentysomethings Megan Carle and Jill Carle teach new cooks how
to stock a pantry on the cheap, buy meat, roast a chicken, cook vegetables, and bake cakes from scratch—
all the basics and more!
Megan Carle recently completed her M.A. in Linguistics and is currently teaching English in a small town in the Austrian Alps. Jill Carle is working as
a teaching assistant at Arizona State University while she completes her Ph.D. in political science. Together with their mother Judi, Megan and Jill are
co-authors of numerous cookbooks.
Sheri Giblin is a San Francisco-based food and lifestyle photographer.

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

51

G R I L L I N G & O U T D O O R E N T E R TA I N I N G

THE TAILGATING COOKBOOK
Recipes for the Big Game
By Bob Sloan
$15.95 pb • 978-0-8118-4605-9
7 x 9£ in, 272 pp, Rights: W

LEGENDS OF TEXAS
BARBECUE COOKBOOK
Recipes and Recollections from
the Pit Bosses

DAD’S AWESOME GRILLING BOOK
Techniques, Tips, Stories & More Than
100 Great Recipes

EXTREME BARBECUE
Smokin’ Rigs and Real
Good Recipes

By Bob Sloan
Photographs by Antonis Achilleos

By Dan Huntley and Lisa Lednicer
Photographs by Layne Bailey

$22.95 hc • 978-0-8118-6698-9

$18.95 pb • 978-0-8118-5318-7

7 x 9£ in, 256 pp, Rights: W

6 x 7¾ in, 300 pp, Rights: W

GRILL EVERY DAY
125 Fast-Track Recipes for
Weeknights at the Grill

THE NFL
GAMEDAY COOKBOOK
150 Recipes to Feed the Hungriest
Fan from Preseason to Super Bowl

By Robb Walsh

By Diane Morgan
Photographs by E.J. Armstrong

$18.95 pb • 978-0-8118-2961-8

$24.95 pb • 978-0-8118-5208-1

7 x 9£ in, 256 pp, Rights: W

8∞ x 9ß in, 224 pp, Rights: W

By Ray “Dr. BBQ” Lampe
$24.95 pb • 978-0-8118-6395-7
9 x 11 in, 240 pp, Rights: W

OVER 75,000 COPIES SOLD

RIBS, CHOPS, STEAKS & WINGS
Irresistible Recipes for the Grill, Stovetop,
and Oven

WEBER’S BIG BOOK OF GRILLING

By Ray “Dr. BBQ” Lampe
Photographs by Leigh Beisch

$24.95 pb • 978-0-8118-3197-0

$19.95 pb • 978-0-8118-6826-6
8¾ x 8 in, 132 pp, Rights: W

52

By Jamie Purviance and Sandra S. McRae
Photographs by Tim Turner
9 x 10∆ in, 416 pp, Rights: W

OVER 500,000 COPIES SOLD

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

LATIN GRILL
Sultry and Simple Food for Red-Hot
Dinners and Parties
By Rafael Palomino with Arlen Gargagliano
Photographs by Dan Goldberg
$19.95 pb • 978-0-8118-6660-6
8¾ x 8 in, 160 pp, Rights: W

G R I L L I N G & O U T D O O R E N T E R TA I N I N G

$24.95 pb • 978-0-8118-6505-0
9 x 11 in, 416 pp, Rights: W

Follow-up to
New York Times
best seller
Mastering the
Grill

Fire It Up
More Than 400 Recipes for Grilling Everything
By Andrew Schloss and David Joachim • Photographs by Alison Miksch

What can we grill? EVERYTHING! From the best-selling authors of Mastering the Grill, comes the first grill
book focused on ingredients. Fire It Up shows today’s cooks how to buy, prepare, and grill more than 290
ingredients from beef and pork to chicken, fish, vegetables, fruit, and more. Handy charts explain different
cuts, best grilling methods, and perfect doneness. Insider Know-How and Keep It Simple tips solve dozens of
dinnertime dilemmas. Gorgeous color photos and useful illustrations bring it all to life. With more than 400
delicious recipes and 160 winning rubs, brines, marinades, and sauces, Fire It Up makes it easy for everyone
to become a backyard grill master—no matter what’s on the menu. Jam packed with recipes, tips, and illustrations, and at only $24.95, Fire It Up is THE grill book for this summer.
Andrew Schloss is the author of 10 cookbooks. He lives in eastern Pennsylvania.
David Joachim is a Pennsylvania-based journalist who has collaborated on more than 25 cookbooks.
Alison Miksch is a food and lifestyle photographer living in eastern Pennsylvania.

ALSO
AVAILABLE

MASTERING THE GRILL
The Owner’s Manual for Outdoor Cooking
By Andrew Schloss and David Joachim
Photographs by Alison Miksch
$24.95 pb • 978-0-8118-4964-7
9 x 11 in, 416 pp, Rights: W
OVER 100,000 COPIES SOLD

MASTERING THE GRILL DECK
50 Red Hot Recipes
$14.95 deck • 978-0-8118-6220-2
4¢ x 5∞ x 1¼ in, 50 cards, Rights: W

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

53

H O L I D AY C O O K I N G

THE CHRISTMAS TABLE
Recipes and Crafts to Create Your
Own Holiday Tradition

HOLIDAY BAKING
New and Traditional Recipes
for Wintertime Holidays

By Diane Morgan
Photographs by E.J. Armstrong

By Sara Perry
Photographs by Leigh Beisch

$19.95 pb • 978-0-8118-6093-2
8¼ x 9 in, 240 pp, Rights: W

$18.95 pb • 978-0-8118-4556-4
8∂ x 8 in, 168 pp, Rights: W

OVER 50,000 COPIES SOLD

HOLIDAY COCKTAILS DECK
50 Drinks to Celebrate the Season

KIDS IN THE HOLIDAY KITCHEN
Making, Baking, Giving

By Jessica Strand • Photographs by Laurie Frankel

By Jessica Strand
and Tammy Massman-Johnson
Photographs by James Baigrie

$13.95 deck • 978-0-8118-4744-5
3ß x 4∂ x 1ø in, 50 cards, Rights: W

By Susan Simon
Photographs by Jeffrey Allen
$29.95 hc • 978-0-8118-6139-7
8£ x 9 in, 168 pp, Rights: W

$16.95 pb • 978-0-8118-6139-7
8∂ x 8 in, 96 pp, Rights: W

THE NEW THANKSGIVING TABLE
An American Celebration of
Family, Friends, and Food

THE THANKSGIVING TABLE
Recipes and Ideas to Create
Your Own Holiday Tradition

By Diane Morgan
Photographs by Leigh Beisch

By Diane Morgan
Photographs by John Rizzo

$24.95 hc • 978-0-8118-6493-0

$19.95 pb • 978-0-8118-5542-6

8£ x 9 in, 224 pp, Rights: W

8£ x 9 in, 192 pp, Rights: W

OVER 60,000 COPIES SOLD

54

THE NANTUCKET HOLIDAY TABLE

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

VERY MERRY COOKIE PARTY
How to Plan and Host a Christmas Cookie Exchange
By Barbara Grunes and Virginia Van Vynckt
Photographs by France Ruffenach
$19.95 pb • 978-0-8118-6675-0
8¼ x 8¼ in, 248 pp, Rights: W

I N T E R N AT I O N A L F L AV O R S

COOKING AT THE KASBAH
Recipes from My Moroccan Kitchen

FIESTA LATINA
Fabulous Food for Sizzling Parties

By Kitty Morse
Photographs by Laurie Smith

By Rafael Palomino with Arlen Gargagliano
Photographs by Anastassios Mentis

$22.95 pb • 978-0-8118-1503-1

$19.95 hc • 978-0-8118-4410-9

$18.95 hc • 978-0-8118-5251-7

8£ x 9 in, 156 pp, Rights: W

7 x 8 in, 144 pp, Rights: W

7 x 8 in, 144 pp, Rights: W

THE ¡SALPICÓN! COOKBOOK
Contemporary Mexican Cuisine

SALUMI
Savory Recipes and Serving Ideas for Salame,
Prosciutto, and More

5 SPICES, 50 DISHES
Simple Indian Recipes Using Five Common Spices

By Priscila Satkoff with Vincent Satkoff
$40.00 hc • 978-0-8118-6046-8
8 x 10∂ in, 192 pp, Rights: W

By John Piccetti and François Vecchio with Joyce Goldstein
Foreword by David Rosengarten
$24.95 hc • 978-0-8118-6424-4

LA PAELLA
Deliciously Authentic Rice Dishes
from Spain’s Mediterranean Coast
By Jeff Koehler

By Ruta Kahate
Photographs by Susie Cushner
$19.95 pb • 978-0-8118-5342-2
8 x 8¾ in, 132 pp, Rights: W

8¼ x 9 in, 144 pp, Rights: W

SAVEUR COOKS AUTHENTIC AMERICAN
Celebrating the Recipes and Diverse
Traditions of Our Rich Heritage

SAVEUR COOKS AUTHENTIC ITALIAN
Savoring the Recipes and Traditions
of the World’s Favorite Cuisine

TAPAS
Sensational Small Plates from Spain

By the Editors of Saveur magazine

By the Editors of Saveur magazine

By Joyce Goldstein
Photographs by Leigh Beisch

$24.95 pb • 978-0-8118-5524-2

$24.95 pb • 978-0-8118-6574-6

$22.95 pb • 978-0-8118-6298-1

9∞ x 10 in, 320 pp, Rights: W

9∞ x 10 in, 320 pp, Rights: W

8 x 8∂ in, 144 pp, Rights: W

OVER 90,000 COPIES SOLD

OVER 80,000 COPIES SOLD

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

55

I N T E R N AT I O N A L F L AV O R S

ANTIPASTI
Fabulous Appetizers and Small Plates

FOUR SEASONS PASTA
A Year of Inspired Recipes in the Italian Tradition

By Joyce Goldstein
Photographs by Paolo Nobile

By Janet Fletcher
Photographs by Victoria Pearson

$19.95 pb • 978-0-8118-4872-5

$19.95 pb • 978-0-8118-3908-2

8 x 8∂ in, 168 pp, Rights: W

8∂ x 8 in, 132 pp, Rights: W

THE IRISH PUB COOKBOOK

THE NEW IRISH TABLE
75 Contemporary Recipes

By Margaret M. Johnson
Photographs by Leigh Beisch and Margaret M. Johnson
$24.95 pb • 978-0-8118-4485-7

By Margaret M. Johnson
Photographs by Margaret M. Johnson and Christopher Hirsheimer

8£ x 9 in, 224 pp, Rights: W

$24.95 pb • 978-0-8118-3387-5
8£ x 9 in, 224 pp, Rights: W

NIRMALA’S EDIBLE DIARY
A Hungry Traveler’s Cookbook with Recipes from 14 Countries

RICE PASTA COUSCOUS
The Heart of the Mediterranean Kitchen

By Nirmala Narine
Photographs by Diana Delucia

By Jeff Koehler

$27.50 pb • 978-0-8118-6906-5

8£ x 9 in, 224 pp, Rights: W

7∑ x 9 in, 276 pp, Rights: W

56

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

$29.95 hc • 978-0-8118-6297-4

I N T E R N AT I O N A L F L AV O R S

$40.00 hc • 978-0-8118-7539-4
9 x 12 in, 120 pp, Rights: W

“Chiarello returns not only to the kitchen but to his roots.”
– Esquire magazine

Michael Chiarello’s Bottega
By Michael Chiarello • Photographs by Frankie Frankeny

Michael Chiarello’s fans have watched him on Top Chef Masters, the Food Network, and PBS. He’s an Emmy
Award winner and award-winning author, with combined cookbook sales of over 400,000 copies. Chiarello
returns to the kitchen with a cookbook inspired by the soulful Southern Italian-style menu at his new Napa Valley
restaurant, Bottega. It’s rich with more than 120 photographs that convey the Bottega experience and 100
amazing recipes for Southern Italian specialties, which, with signature Chiarello style, are designed for the home
cook to have as much easy joy cooking as eating. Bottega is Michael Chiarello at his best.
Michael Chiarello is the chef-owner of Bottega restaurant, and author of six other best-selling cookbooks. He lives in St. Helena, California.
Frankie Frankeny is an acclaimed San Francisco–based food and lifestyle photographer.

AT HOME WITH MICHAEL CHIARELLO
Easy Entertaining • Recipes • Ideas • Inspiration
By Michael Chiarello • Photographs by Karl Petzke
$40.00 hc • 978-0-8118-4048-4
9ß x 11 in, 240 pp, Rights: W

OVER 80,000 COPIES SOLD

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

57

I N T E R N AT I O N A L F L AV O R S

$22.95 pb • 978-0-8118-6146-5
8¾ x 8 in, 168 pp, Rights: W

Gourmet
magazine
Book Club
Selection

Quick & Easy Korean Cooking

More Than 75 Everyday Recipes
By Cecilia Hae-Jin Lee • Photographs by Julie Toy and Cecilia Hae-Jin Lee

Korean cooking is as simple to make at home as it is satisfying to eat. Using readily available ingredients and
techniques that are already familiar to home cooks, Korean specialties can easily become dinner any night of
the week. With appetizers and snacks, soups and hot pots, side dishes, entrees, rice, noodles, and a whole
chapter devoted to kimchi, Quick & Easy Korean Cooking will bring new flavors and new favorites to the table.
Cecilia Hae-Jin Lee is a first-generation Korean-American and James Beard Award–nominee.
Julie Toy is a Los Angeles–based photographer.

ALSO
AVAILABLE
IN THE
QUICK & EASY
SERIES

58

QUICK & EASY CHINESE
70 Everyday Recipes

MADHUR JAFFREY’S
QUICK & EASY INDIAN COOKING

QUICK & EASY THAI
70 Everyday Recipes

QUICK & EASY VIETNAMESE
75 Everyday Recipes

By Nancie McDermott
Photographs by Maren Caruso

By Madhur Jaffrey
Photographs by Noel Barnhurst

By Nancie McDermott
Photographs by Alison Miksch

By Nancie McDermott
Photographs by Caren Alpert

$19.95 pb • 978-0-8118-5930-1

$19.95 pb • 978-0-8118-5901-1

$18.95 pb • 978-0-8118-3731-6

$19.95 pb • 978-0-8118-4434-5

8∂ x 8 in, 180 pp, Rights: W

8∂ x 8 in, 156 pp, Rights: XUKCE

8∂ x 8 in, 168 pp, Rights: W

8∂ x 8 in, 168 pp, Rights: W

OVER 75,000 COPIES SOLD

OVER 50,000 COPIES SOLD

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I N T E R N AT I O N A L F L AV O R S

$22.95 pb • 978-0-8118-7232-4
8¾ x 8 in, 168 pp, Rights: W

Quick & Easy Mexican Cooking
More Than 80 Everyday Recipes
By Cecilia Hae-Jin Lee • Photographs by Leigh Beisch and Cecilia Hae-Jin Lee

¡Es verdad! You can cook Mexican food on a weeknight in under one hour. Using readily available ingredients
and familiar techniques, this easy-to-use cookbook makes Mexican cuisine doable for cooks at any skill level.
Tacos, taquitos, flautas, and even classic Mexican desserts like Churros are just a taste of the more than 80
straightforward recipes. With dishes for every meal of the day—plus refreshing drinks such as agua frescas
and potent margarita —Quick & Easy Mexican Cooking adds spice to any kitchen.
Cecilia Hae-Jin Lee writes about food for numerous magazines and newspapers. She lives in Los Angeles.
Leigh Beisch is an award-winning food and lifestyle photographer. She lives in San Francisco.

$19.95 hc • 978-0-8118-7637-7
8¾ x 8 in, 160 pp, Rights: W

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59

I N T E R N AT I O N A L F L AV O R S

THE COUNTRY COOKING OF FRANCE

EAT ATE

By Anne Willan • Photographs by France Ruffenach
$50.00 hc • 978-0-8118-4646-2

By Guy Mirabella
Photographs by Earl Carter

LET’S COOK JAPANESE FOOD!
Everyday Recipes for Home Cooking

9ß x 11 in, 392 pp, Rights: W

$35.00 hc • 978-0-8118-7111-2

By Amy Kaneko
Photographs by Deborah Ory

WINNER OF 2 JAMES BEARD FOUNDATION
AWARDS INCLUDING BEST INTERNATIONAL
COOKBOOK & BEST COOKBOOK PHOTOGRAPHY

8½ x 12 in, 184 pp, Rights: NAM

$22.95 pb • 978-0-8118-4832-9

MARTIN YAN’S CHINA

MARTIN YAN QUICK & EASY

By Martin Yan

By Martin Yan

$24.95 pb • 978-0-8118-6396-4
8½ x 10 in, 240 pp, Rights: W

$24.95 pb • 978-0-8118-4447-5

8¾ x 8 in, 168 pp, Rights: W

8∑ x 10 in, 224 pp, Rights: W

OVER 50,000 COPIES SOLD

MODERN ASIAN FLAVORS
A Taste of Shanghai
By Richard Wong
Photographs by Noel Barnhurst

NOODLES EVERY DAY
Delicious Asian Recipes from
Ramen to Rice Sticks

$18.95 hc • 978-0-8118-5110-7

By Corinne Trang
Photographs by Maura McEvoy

7 x 8 in, 144 pp, Rights: W

$22.95 pb • 978-0-8118-6143-4
8 x 8¾ in, 168 pp, Rights: W

WOK EVERY DAY

DIM SUM
A Pocket Guide
By Kit Shan Li
$8.95 pb • 978-0-8118-4178-8
3∑ x 5 in, 80 pp, Rights: W

60

By Barbara Grunes
and Virginia Van Vynckt
Photographs by Sheri Giblin

TURQUOISE
A Chef’s Travels in Turkey
By Greg and Lucy Malouf
Photographs by Lisa Cohen and William Meppem

$24.95 pb • 978-0-8118-3195-6

$50.00 hc • 978-0-8118-6603-3

8£ x 9 in, 224 pp, Rights: W

10¾ x 9∆ in, 356 pp, Rights: W

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I N T E R N AT I O N A L F L AV O R S

$30.00 hc • 978-0-8118-7259-1
7¼ x 10 in, 280 pp, Rights: W

The Glorious Pasta of Italy

Roasted Carrot and Ricotta
Gnocchi with Herbed Butter

Candy-wrapped Tortelli with
Rainbow Chard and Ricotta

By Domenica Marchetti • Photographs by France Ruffenach

Celebrating pasta in all its glorious forms, author Domenica Marchetti draws from her Italian heritage to
share more than 100 classic and modern recipes. Step-by-step instructions for making fresh pasta offer
plenty of variations on the classic egg pasta, while a glossary of pasta shapes, a source list for unusual
ingredients, and a handy guide for stocking the pantry with pasta essentials encourage the home cook to
look beyond simple spaghetti. No matter how you sauce it, The Glorious Pasta of Italy is sure to have pasta
lovers everywhere salivating.
Domenica Marchetti is a writer and cooking teacher specializing in contemporary Italian home cooking. Tracing her heritage to Abruzzo, she lives with
her family in Virginia.
France Ruffenach is a San Francisco–based photographer.

THE GLORIOUS SOUPS
AND STEWS OF ITALY

ALSO
AVAILABLE

By Domenica Marchetti
Photographs by William Meppem
$19.95 pb • 978-0-8118-4817-6
8£ x 9 in, 168 pp, Rights: W

BIG NIGHT IN
More Than 100 Wonderful Recipes
for Feeding Family and Friends
Italian Style
By Domenica Marchetti
Photographs by Susie Cushner
$24.95 pb • 978-0-8118-5929-5
9½ x 8¾ in, 208 pp, Rights: W

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61

I N T E R N AT I O N A L F L AV O R S

$50.00 hc • 978-0-8118-5933 -2
9 x 11 in, 384 pp, Rights: W

Winner
of the IACP
Cookbook Award for
Best International
Cookbook!

Mastering the Art of Chinese Cooking
By Eileen Yin-Fei Lo • Photographs by Susie Cushner

This masterwork of Chinese cuisine showcases acclaimed chef Eileen Yin-Fei Lo’s decades of culinary virtuosity. A series of lessons build skill, knowledge, and confidence as Lo, known as the “Cantonese Julia Child,”
guides the home cook step by step through the techniques, ingredients, and equipment that define Chinese
cuisine. With more than 100 classic recipes and technique illustrations throughout, Mastering the Art of Chinese Cooking brings this ancient cuisine to life. Stunning color photography reveals the treasures of old and
new China, from the zigzagging alleys of Guangzhou to the bustle of Chinatowns across the United States.
Serious cooks and lovers of China alike will prize this authoritative, comprehensive book.
Eileen Yin-Fei Lo is an educator, chef, and author of 11 cookbooks on Chinese cuisine. She lives in New Jersey.
Susie Cushner is a Boston-based photographer whose work has appeared in many books and magazines, including Gourmet and Martha Stewart Living.

62

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I N T E R N AT I O N A L F L AV O R S

$50.00 hc • 978-0-8118-6670-5
9 x 11 in, 392 pp, Rights: W

Winner of
2 James Beard
Foundation Awards
including Best
International Cookbook
and Cookbook
of the Year!

The Country Cooking of Ireland
By Colman Andrews • Photographs by Christopher Hirsheimer

With The Country Cooking of Ireland, internationally acclaimed food and travel writer Colman Andrews brings
tolife the people, countryside, and straightforward, homey fare of Ireland. Fast emerging as one of the world’s
hottest food destinations, Ireland is a country of artisanal bakers, farmers, cheesemakers, butteries,
sea coasts, and wide green fields, where farm-to-table dining has been practiced for centuries.
Meticulously researched and reported, this sumptuous cookbook includes 250 recipes and more than
100 photographs—of the pubs, the people and the emerald Irish countryside—taken by award-winning
photographer Christopher Hirsheimer. Rich with stories of the food and people who make Ireland a wonderful
place to eat, and laced with charming snippets of song, folklore, and poetry, The Country Cooking of Ireland
ushers in a new understanding of Irish food.
Colman Andrews is an award-winning food editor and food and travel writer. He lives in Connecticut.
Christopher Hirsheimer’s photographs have appeared in numerous food magazines and cookbooks. She lives in Pennsylvania.

Coming Fall 2011
by the same author:
The Country
Cooking of Italy

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63

KIDS C O OKING

CAKES FOR KIDS
35 Colorful Cakes with Easy-to-Follow Tips & Techniques

COOKING TO CONCEIVE
Fertility Boosting Recipes to Help You Get Pregnant

By Matthew Mead

By Kim Hahn and the Editors of Conceive Magazine
Foreword by Susan L. Treiser, M.D., Ph.D.
Photographs by Susan Bourgoin

$19.95 pb • 978-0-8118-6190-8
8 x 8¾ in, 132 pp, Rights: W

$24.95 hc • 978-0-8118-6854-9
8∂ x 8 in, 168 pp, Rights: NAM

LOVE IN SPOONFULS
Fast and Easy Ways to Make Nutritious Food for Your Baby

STICKY, CHEWY, MESSY, GOOEY TREATS FOR
KIDS

By Parenting magazine

By Jill O’Connor
Photographs by Leigh Beisch

$19.95 pb • 978-0-8118-7131-0
8∂ x 8 in, 160 pp, Rights: NAM

$19.95 hc • 978-0-8118-6782-5
8∂ x 8 in, 96 pp, Rights: W

TODDLER CAFÉ
Fast Recipes and Fun Ways to
Feed Even the Pickiest Eater
By Jennifer Carden
Photographs by Matthew Carden
$14.95 pb • 978-0-8118-5927-1
8¾ x 8 in, 144 pp, Rights: W

64

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TONY AND THE PIZZA CHAMPIONS
By Tony Gemignani
Illustrated by Matthew Trueman
$16.99 hc • 978-0-8118-6162-5
8½ x 10½ in, 44 pp plus 2-page gatefold,
Rights: W, Ages 4 to 8

KIDS C O OKING

$17.99 kit • 978-0-8118-7947-7
9 x 5¾ in, 16-page recipe booklet, Rights: W

Princess Cupcakes
Create stunning cupcakes fit for a princess, with scrumptious recipes, designer liners, and wraparound
crowns! Princesses meet cupcakes and it’s tastily ever after! Princess Cupcakes has everything parents and
kids need to create majestic, princess-themed cupcakes, including cupcake liners with sweet princess
patterns, and reusable crown cupcake wrappers for a regal display! With a booklet that includes decadent
decorating tips and recipes for Pink Velvet Cupcakes, Deep Dark Chocolate Cupcakes, Sugar and Spice
Cupcakes, and more, this kit makes a perfect gift for young bakers.

ALSO
AVAILABLE

PRINCESS TEA
Parties and Treats for Little Girls

FAIRY PARTIES
Recipes, Crafts, and Games for Enchanting Celebrations

By Janeen Sarlin with Noelle Shipley
Photographs by Sheri Giblin

By Colleen Mullaney
Photographs by Jack Deutsch

$19.95 hc • 978-0-8118-6177-9

$19.95 hc • 978-0-8118-6731-3

7 x 8 in, 120 pp, Rights: W

7 x 8 in, 144 pp, Rights: W

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65

KIDS C O OKING

Party in a Cup!

Make Me a Cake!

Easy Party Treats Kids Can Cook in Silicone Cups
By Julia Myall • Photographs by Greg Lowe

A Delicious Game of Creative Cake-Making
By Forrest-Pruzan Creative

Party in a Cup! has all the secret ingredients girls
need to throw 4 unforgettable parties—a slumber
party, tea party, summer party, and spa party. This
cookbook comes with easy-to-follow recipes for
25 totally tasty treats, party favors, and decorating
ideas, as well as 6 party-ready silicone cups that are
easy to clean, and safe for ovens or microwaves.
Party-planning has never tasted so good!

Layer away, and may the best cake maker win! Kids
can race to build the tallest, most beautiful cakes
in this delectably delightful game for preschoolers.
Make Me a Cake! comes in a gift-ready, sparkly,
cylindrical cake box package and includes more
than 50 different beautifully illustrated cake pieces.
Young children can play with friends or by themselves, using the game as a puzzle. Delicious fun!

Julia Myall has thrown countless parties for her children. She lives in
Lafayette, California.

Based in Seattle, Washington, Forrest-Pruzan Creative is the inventor
of many award-winning games, including Cranium Cadoo!

Greg Lowe is a photographer based in Oakland, California.
$16.99 kit • 978-0-8118-7188-4
10ø x 6¼ in, 64 pp, Rights: W

$16.99 game • 978-0-8118-6936-2
7ø in diameter x 4 in tall, 50 game pieces, Rights: W

Cook It in a Cup
Quick Meals and Treats Kids Can Cook in Silicone Cups
By Julia Myall • Photographs by Greg Lowe

ALSO
AVAILABLE

66

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

$16.99 pb • 978-0-8118-5956-1
10ø x 6¼ x 2½ in, 64 pp, Rights: W

KIDS C O OKING

$24.95 hc • 978-0-8118-7742-8
7½ x 9 in, 272 pp, Rights: WE

More than 200
recipes that will
inspire your
family dinner!

Time for Dinner
Strategies, Inspiration, and Recipes for Every Night of the Week • By Pilar Guzmán, Alanna Stang, and Jenny Rosenstrach

Whether moms have picky or adventurous eaters and whether they love to cook or just endure it, getting dinner
on the table weeknight after weeknight is enough to make a mom throw in the towel. It’s a grind that wore down
former Cookie magazine editors, Pilar Guzmán, Alanna Stang, and Jenny Rosenstrach—until they made it their
mission to figure out all the ways they could reclaim the family dinner. Time for Dinner is that playbook of tricks,
inspiration, plans, and 100 go-to recipes. With 250 photographs, it’s a visual toolkit of a book that gives every
mom the ideas and strategies she needs to get a great family meal on the table night after night without losing
her mind (or her sense of humor).
Pilar Guzmán was the founding editor-in-chief of Cookie, is a frequent interviewee in national print and broadcast media, a former senior editor and writer at
Real Simple, and a regular contributor to the New York Times. She cooks for her two young children and lives in Brooklyn.
Alanna Stang was the executive editor at Cookie and is currently executive editor at Martha Stewart Omnimedia. Alanna lives in Brooklyn.
Jenny Rosenstrach was the features director at Cookie, where she also edited the popular family food blog “One Little Bite” and wrote one of
Cookie’s most popular stories, “30 Meals in 30 Days,” where she chronicled her experience making a new meal for her young family every night for a month.
She lives in Dobbs Ferry, New York.

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

67

REGIONAL FO OD & WINE

KATHY CASEY’S
NORTHWEST TABLE
Oregon • Washington • British
Columbia • Southern Alaska
By Kathy Casey
Food photographs by E. Jane Armstrong
$35.00 hc • 978-0-8118-5432-0

COOKING UP A STORM
Recipes Lost and Found from the
Times-Picayune of New Orleans
Edited by Marcelle Bienvenu
and Judy Walker
$24.95 pb • 978-0-8118-6577-7
8 x 9£ in, 400 pp, Rights: W

8∂ x 9∑ in, 232 pp, Rights: W

L.A.’S ORIGINAL FARMERS
MARKET COOKBOOK
Meet Me at 3rd and Fairfax

THE NANTUCKET HOLIDAY TABLE

By JoAnn Cianciulli
Photographs by Karl Petzke

$29.95 hc • 978-0-8118-6139-7
8£ x 9 in, 168 pp, Rights: W

By Susan Simon
Photographs by Jeffrey Allen

THE SAN FRANCISCO
FERRY PLAZA FARMERS’
MARKET COOKBOOK
A Comprehensive Guide to Impeccable
Produce Plus 130 Seasonal Recipes
By Christopher Hirsheimer
and Peggy Knickerbocker

$22.95 pb • 978-0-8118-5568-6
7 x 9¼ in, 272 pp, Rights: W

$22.95 pb • 978-0-8118-4462-8
6 x 7∂ in, 288 pp, Rights: W

THE SAN FRANCISCO
CHRONICLE COOKBOOK
By Michael Bauer and Fran Irwin
$19.95 pb • 978-0-8118-1445-4
8 x 9ø in, 448 pp, Rights: W

OVER 50,000 COPIES SOLD

THE WINE LOVER’S GUIDE
TO THE WINE COUNTRY
The Best of Napa, Sonoma,
and Mendocino
By Lori Lyn Narlock
and Nancy Garfinkel
Photographs by Michael Carabetta
$19.95 pb • 978-0-8118-4242-6
6 x 9 in, 336 pp, Rights: W

68

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REGIONAL FO OD & WINE

$27.50 pb • 978-0-8118-6588-3
10 x 9∞ in, 208 pp, Rights: W

With
a foreword
by Michael
Chiarello

Seasons in the Wine Country
Recipes from the Culinary Institute of America at Greystone
By Cate Coniff • Photographs by Annabelle Breakey and Faith Echtermeyer

Seasons in the Wine Country brings the flavors of the Napa Valley and the expertise of instructors at the
Culinary Institute of America at Greystone into your home with more than 100 seasonal recipes. Beat the
winter blues with Cabernet-Braised Short Ribs with Swiss Chard and Orecchiette and enjoy spring with
Lemon-Glazed Pound Cake with Rosewater and Strawberries. With simple step-by-step instructions from the
world’s foremost culinary authorities—including suggestions for wine pairings as well as primers on culinary
techniques and equipment—this is the ultimate resource for those who want to live the good life and cook
like master chefs!
Cate Coniff was part of the group that opened CIA Greystone in 1995 and has been marketing manager there for 15 years.

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69

S E A S O N A L & S U S TA I N A B L E

$30.00 pb • 978-0-8118-7221-8
9 x 11 in, 176 pp, Rights: W

“From Seed to Skillet contains everything
the kitchen gardener needs to make the transit
from vague dream to bountiful harvest and
delicious meal.”
– Michael Pollan, author of The Omnivore’s Dilemma

From Seed to Skillet
A Guide to Growing, Tending, Harvesting, and Cooking Up Fresh, Healthy Food to Share with People You Love
By Jimmy Williams and Susan Heeger • Photographs by Eric Staudenmaier

Jimmy Williams learned all about vegetable gardening at the knee of his grandmother, a South Carolina native
from a traditional Gullah community whose members were descendents of Caribbean slaves. He pays homage to
his family history in this inspiring step-by-step guide to designing and planting a backyard vegetable garden and
growing one’s own food. With this essential garden manual, home gardeners can learn how easy it is to plan a
garden, design and construct growing beds, tend the crop without using harmful chemicals, harvest gorgeous
vegetables, and cook a delicious feast using Jimmy’s favorite family recipes.
Urban farmer and landscape designer Jimmy Williams oversees his growing grounds, plants edible gardens for clients, and dispenses cultivation and cooking
tips, plus vegetable, herb, and fruit seedlings, at three Los Angeles farmers’ markets. He grows and sells heirloom tomatoes from seeds that have been
passed down from his great-great-grandmother.
Susan Heeger is a magazine and newspaper feature writer with a specialty in garden, design, home, lifestyle, and food stories. She lives in Los Angeles.
Eric Staudenmaier is a photographer and home gardener based in Los Angeles.

$19.95 hc • 978-0-8118-7637-7
8¾ x 8 in, 160 pp, Rights: W

70

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S E A S O N A L & S U S TA I N A B L E

$24.95 pb • 978-0-8118-7045-0
7¼ x 9¼ in, 256 pp, Rights: W

“Right now, across the country and beyond, there is a
surging passion for raising the birds. Chickens seem to be
a perfect convergence of the economic, environmental,
gastronomic, and emotional matters of the moment.”
– from Susan Orlean, The New Yorker

Chicken and Egg
A Memoir of Suburban Homesteading with 125 Recipes
By Janice Cole • Photographs by Alex Farnum

Chicken coops have never been so chic! From organic gardens in parking lots to rooftop beekeeping, the
appeal of urban homesteading is widespread. Chicken and Egg tells the story of veteran food writer Janice
Cole, who, like so many other urbanites, took up the revolutionary hobby of raising chickens at home. From
picking out the perfect coop to producing the miracle of the first egg, Cole shares her now expert insights into
the trials, triumphs, and bonds that result when human and hen live in close quarters. With 125 recipes for
delicious chicken and egg dishes, poultry lovers, backyard farmers, and those contemplating taking the leap
alike will adore this captivating illustrated memoir!
Janice Cole is a food editor, recipe developer, and author. She lives with her family and her chickens in St. Paul, Minnesota.
Alex Farnum is a food and lifestyle photographer based in San Francisco.

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71

S E A S O N A L & S U S TA I N A B L E

FIELDS OF PLENTY
A Farmer’s Journey in Search of Real Food
and the People Who Grow It

FRESH FROM THE FARMERS’ MARKET
Year-Round Recipes for the Pick of the Crop

$35.00 hc • 978-0-8118-4223-5

By Janet Fletcher
Photographs by Victoria Pearson
Introduction by Alice Waters

7∑ x 10 in, 256 pp, Rights: W

$19.95 pb • 978-0-8118-6590-6

By Michael Ableman

8£ x 9 in, 208 pp, Rights: W

THE NEW WHOLE GRAINS COOKBOOK
Terrific Recipes Using Farro, Quinoa, Brown Rice,
Barley, and Many Other Delicious and
Nutritious Grains
By Robin Asbell
Photographs by Caren Alpert
$19.95 pb • 978-0-8118-5647-8

SKINNY DIPS
60 Recipes for Dips, Spreads, Chips, and Salsas on
the Lighter Side of Delicious
By Diane Morgan
Photographs by Sheri Giblin
$18.95 pb • 978-0-8118-7142-6
6 x 8 in, 144 pp, Rights: W

8∂ x 8 in, 168 pp, Rights: W

SIMPLY ORGANIC
A Cookbook for Sustainable, Seasonal,
and Local Ingredients
By Jesse Ziff Cool
Photographs by France Ruffenach
$24.95 pb • 978-0-8118-6044-4
9 x 11 in, 248 pp, Rights: W

72

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S E A S O N A L & S U S TA I N A B L E

Edible Schoolyard

Farm Together Now

A Universal Idea

Communities Across the U.S. Bringing Food and Ideas to Your Plate

By Alice Waters • Photographs by David Liittschwager

By Amy Franceschini and Daniel Tucker • Photographs by Anne Hamersky
Foreword by Mark Bittman

One of America’s most influential chefs, Alice
Waters created a revolution in 1971 when she
introduced local, organic fare at her Berkeley,
California, restaurant, Chez Panisse. Twenty-five
years later, she and a small group of teachers and
volunteers turned over long-abandoned soil at an
urban middle school in Berkeley and planted the
Edible Schoolyard. The schoolyard has since
grown into a universal idea of Edible Education
that integrates academics with growing, cooking,
and sharing wholesome, delicious food. With
inspiring images of the garden and kitchen—and
their young caretakers—Edible Schoolyard is at
once a visionary model for sustainable farming
and childhood nutrition, and a call to action for
schools across the country.
Alice Waters is President of the Chez Panisse Foundation and Vice
President of Slow Food International.
David Liittschwager is a San Francisco–based photographer.

With interest in home gardening at an all-time high
and concerns about food production and safety
making headlines, Farm Together Now explores
the current state of grassroots farming in the U.S.
Part oral history and part treatise on food politics,
this fascinating project is an introduction to the
many individuals who are producing sustainable
food, challenging public policy, and developing
community organizing efforts. With hundreds of
photographs and a foreword from New York Times
columnist Mark Bittman, Farm Together Now will
educate, inspire, and cultivate a new wave of
modern agrarians.
Amy Franceschini is an artist and designer living in San Francisco.
Daniel Tucker edited the biannual journal and discussion series AREA
Chicago. He lives in Chicago.
Anne Hamersky is a San Francisco–based photographer.
$27.50 hc • 978-0-8118-6711-5
7 x 9 in, 192 pp, Rights: W

$24.95 hc • 978-0-8118-6280-6
8 x 10½ in, 80 pp, Rights: W

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73

S E A S O N A L & S U S TA I N A B L E

D.I.Y. Delicious

Anna Getty’s Easy Green Organic

Recipes and Ideas for Simple Food from Scratch

Cook Well– Eat Well– Live Well

By Vanessa Barrington • Photographs by Sara Remington

By Anna Getty • Photographs by Dan Goldberg and Ron Hamad

For crafty green types who want to master the
fundamentals of a scratch pantry and have
graduated from simple weekend jam and baking
activities, this book offers a wide variety of recipes
and blueprints for artisanal food projects. Forty
projects with accompanying recipes appeal to a
range of skill levels and palates. D.I.Y. Delicious
goes beyond pickling and preserving into
fermenting, culturing cheese, and brewing sodas
and tonics. A total of 75 recipes and more than
50 step-by-step, color photographs lead the
way to outfitting a scratch pantry that uses fewer
ingredients to make delicious staples at a
much lower cost.

In this fact-filled guide and cookbook, Anna
Getty—heiress, writer, television personality, chef,
and mom—explains how to shop for organic,
seasonal, and local ingredients, how to keep an
eco-friendly kitchen, and how to cook meals that
are as scrumptious to eat as they are healthy for
the earth. Packed with sound advice, plenty of
color photographs, and 100 fabulous recipes,
Anna’s kitchen is the destination of choice for
the discerning home cook.

Vanessa Barrington is a chef and author with co-writing credits on
Heirloom Beans. She lives in Oakland, California.

Director and photographer Ron Hamad has exhibited internationally
and resides in Los Angeles.

Sara Remington is a food and lifestyle photographer. She lives in
San Francisco, California.

$24.95 pb • 978-0-8118-6668-2
7£ x 9£ in, 256 pp, Rights: W

$24.95 hc • 978-0-8118-7346-8
6∑ x 8∑ in, 240 pp, Rights: W

74

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

Anna Getty is a writer, television personality, and organic living expert.
She lives in Los Angeles.
Dan Goldberg is a commercial photographer specializing in food and still
life. He lives in Chicago.

S E A S O N A L & S U S TA I N A B L E

Fast, Fresh & Green

Plenty

More Than 90 Delicious Recipes for Veggie Lovers

Vibrant Vegetable Recipes from London’s Ottolenghi

By Susie Middleton • Photographs by Ben Fink

By Yotam Ottolenghi • Photographs by Jonathan Lovekin

This new bible for all things vegetable from Fine
Cooking’s Vegetable Queen is ideal for the millions
of eaters who want to get the recommended five to
nine servings of fruits and greens into their daily
diet. Susie Middleton shares her love of healthful,
delicious veggies with a guide to shopping for and
cooking delicious meatless meals, including such
delights as Spinach with Shallots and Parmigiano
and Roasted Eggplant, Bell Pepper and Fresh Basil
Salad. More than 100 recipes for appetizers,
snacks, entrees, and side dishes, many of them
vegan, make Fast, Fresh & Green an excellent
resource for vegetarians and omnivores.

Yotam Ottolenghi is one of the most exciting new
talents in the cooking world, with four fabulous
London restaurants and a weekly newspaper
column that’s read by foodies all over the world.
Plenty is a must-have collection of 120 vegetarian
recipes featuring exciting flavors and fresh
combinations that will delight readers and eaters
looking for a sparkling new take on vegetables.
Yotam’s food inspiration comes from his
Mediterranean background and his unapologetic
love of ingredients. Not a vegetarian himself,
his approach to vegetable dishes is wholly original
and innovative, based on freshness and seasonality,
and drawn from diverse food cultures. A vibrant
photo accompanies every recipe in this visually
stunning book. Essential for meat-eaters and
vegetarians alike!

Susie Middleton is a chef, recipe developer, food writer, and longtime
executive editor of Fine Cooking magazine. She lives in Connecticut.
Ben Fink is a New York–based photographer.
$24.95 pb • 978-0-8118-6566-1
8 x 10 in, 224 pp, Rights: W

Yotam Ottolenghi is co-owner of four Ottolenghi restaurants and author
of the weekly New Vegetarian column in the Guardian newspaper. He
lives in London.
Jonathan Lovekin is a London-based lifestyle and food photographer.
$35.00 hc • 978-1-4521-0124-8
8 x 11 in, 288 pp, Rights: W

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75

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A BEAUTIFUL BOWL OF SOUP
The Best Vegetarian Recipes

THE CHEESE COURSE
Enjoying the World’s Best
Cheeses at Your Table

DELICIOUS DIPS

By Janet Fletcher
Photographs by Victoria Pearson

$16.95 hc • 978-0-8118-4220-4

$19.95 pb • 978-0-8118-3528-2
8∂ x 8 in, 168 pp, Rights: W

$19.95 hc • 978-0-8118-2541-2

By Paulette Mitchell
Photographs by William Meppem

7 x 8 in, 120 pp, Rights: W

By Diane Morgan
Photographs by Joyce Oudkerk Pool
6 x 8 in, 124 pp, Rights: W

OVER 60,000 COPIES SOLD

OVER 70,000 COPIES SOLD

GRILL PAN COOKBOOK
Great Recipes for Stovetop Grilling
By Jamée Ruth
Photographs by David Roth
$16.95 pb • 978-0-8118-5352-1
8∂ x 8 in, 108 pp, Rights: W

GUAC OFF!
Rules & Recipes for Becoming
Guacamole Champion of the World
By Nathan Myers
Photographs by Jeremy Webster
$14.95 hc • 978-0-8118-6506-7
5 x 7 in, 112 pp, Rights: W

HEIRLOOM BEANS
Great Recipes for Dips and Spreads,
Soups and Stews, Salads
and Salsas, and Much More
from Rancho Gordo
By Steve Sando and Vanessa Barrington
Photographs by Sara Remington
$22.95 pb • 978-0-8118-6069-7
8∂ x 8 in, 180 pp, Rights: W

STONEWALL KITCHEN
APPETIZERS
Finger Foods and Small Plates

OLIVES, ANCHOVIES,
AND CAPERS
The Secret Ingredients
of the Mediterranean Table
By Georgeanne Brennan
Photographs by Leigh Beisch
$19.95 hc • 978-0-8118-2494-1
6 x 8 in, 132 pp, Rights: W

STONEWALL KITCHEN
BREAKFAST
A Collection of Good
Morning Recipes

STONEWALL KITCHEN
WINTER CELEBRATIONS
Special Recipes for
Family and Friends

STONEWALL KITCHEN
GRILLING
Fired-Up Recipes for Cooking
Outdoors All Year Long

$19.95 hc • 978-0-8118-6869-3

By Jonathan King, Jim Stott,
and Kathy Gunst
Photographs by Jim Stott

By Jonathan King, Jim Stott,
and Kathy Gunst
Photographs by Jim Stott

By Jonathan King, Jim Stott,
and Kathy Gunst
Photographs by Jim Stott

7 x 8 in, 160 pp, Rights: W

$19.95 hc • 978-0-8118-6867-9

$19.95 hc • 978-0-8118-6868-6

$19.95 hc • 978-0-8118-6870-9

7 x 8 in, 144 pp, Rights: W

7 x 8 in, 144 pp, Rights: W

7 x 8 in, 144 pp, Rights: W

By Jonathan King, Jim Stott,
and Kathy Gunst
Photographs by Jim Stott

76

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The Best Casserole Cookbook Ever
With More Than 500 Recipes!
By Beatrice Ojakangas • Photographs by Susie Cushner

A good cook once said that a casserole is a blend of
inspiration and what’s on hand. Beatrice Ojakangas
must have had inspiration by the gallon to come up
with these 500 casseroles. From a breakfast of
Eggs Florentine to a dinner of Pork Chops with
Apple Stuffing, soon even the most casserole-wary
cook will be dishing about these delights. Yummy
treats like Parmesan and Sun-Dried Tomato Quiche
and Strawberry Rhubarb Crisp are just right for
parties. Even appetizers are reinvented in casserole
form! The Best Casserole Cookbook Ever will inspire
comforting dishes and innovative feasts for any
meal of the day—no matter what’s in the fridge.
Beatrice Ojakangas has written over 20 cookbooks. She teaches
cooking classes in her home near Duluth, Minnesota.
Susie Cushner is a Boston-based photographer.
$24.95 pb • 978-0-8118-5624-9
8 x 9 in, 640 pp, Rights: W

Slow Cooker:
The Best Cookbook Ever
With More Than 400 Easy-to-Make Recipess
By Diane Phillips • Photographs by James Baigrie

Minimal effort, maximum flavor. With 400 recipes,
Slow Cooker: The Best Cookbook Ever saves time
and money week after week with easy meals that
keep one eating well at home every day. From
Old-Fashioned Chicken Pot Pie to Mexican Hot
Chocolate Lava Cake, this cookbook contains
recipes for everything from soups and roasts to
cobblers and puddings, inspiring night after night
of great meals. Prep a few ingredients, toss them
in the pot, and let the cooker work its magic while
you’re gone for the day. Return to a slow-cooked,
deeply flavored, great-smelling dinner for you and
your family—every night!
Diane Phillips is a cooking teacher and author of more than
14 cookbooks. Her home is in San Diego, California.
James Baigrie is a New York–based photographer.
$24.95 pb • 978-0-8118-6657-6
7½ x 9 in, 544 pp, Rights: W

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77

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THE BIG BOOK OF APPETIZERS
More Than 250 Recipes for
Any Occasion

THE BIG BOOK OF BREAKFAST
Serious Comfort Food for
Any Time of the Day

THE BIG BOOK OF CASSEROLES
250 Recipes for
Serious Comfort Food

By Meredith Deeds and Carla Snyder

By Maryana Vollstedt

By Maryana Vollstedt

$19.95 pb • 978-0-8118-4943-2

$19.95 pb • 978-0-8118-3338-7

$19.95 pb • 978-0-8118-2260-2

8£ x 8£ in, 352 pp, Rights: W

8£ x 8£ in, 352 pp, Rights: W

8£ x 8£ in, 320 pp, Rights: W

OVER 175,000 COPIES SOLD

THE BIG BOOK
OF EASY SUPPERS
270 Delicious Recipes for
Casual Everyday Cooking

THE BIG BOOK OF
FISH & SHELLFISH
More Than 250 Terrific Recipes
By Fred Thompson

THE BIG BOOK OF POTLUCK
Good Food—and Lots of It—
for Parties, Gatherings,
and All Occasions

By Maryana Vollstedt

$19.95 pb • 978-0-8118-4925-8

By Maryana Vollstedt

$19.95 pb • 978-0-8118-4350-8

8£ x 8£ in, 352 pp, Rights: W

$19.95 pb • 978-0-8118-3818-4
8£ x 8£ in, 344 pp, Rights: W

8£ x 8£ in, 344 pp, Rights: W

THE BIG BOOK OF
SOUPS AND STEWS
262 Recipes for
Serious Comfort Food

A HARVEST OF PUMPKINS
AND SQUASH
Seasonal Recipes

PRESSURE COOKING FOR EVERYONE

By Maryana Vollstedt

By Lou Seibert Pappas
Photographs by Maren Caruso

$19.95 pb • 978-0-8118-2525-2

$19.95 pb • 978-0-8118-3056-0

$15.95 hc • 978-0-8118-6126-7

8£ x 8£ in, 336 pp, Rights: W

7 x 8 in, 96 pp, Rights: W

OVER 100,000 COPIES SOLD

78

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By Rick Rodgers and Arlene Ward
Photographs by Kathryn Russell
8 x 8∂ in, 168 pp, Rights: W

OVER 60,000 COPIES SOLD

SINGLE SUB JECT C O OKING

BRAISES AND STEWS
Everyday Slow-Cooked Recipes
By Tori Ritchie
Photographs by Ben Fink
$22.95 hc • 978-0-8118-6055-0

FONDUE

FROM OUR HOUSE TO YOURS
Comfort Food to Give and Share

By Lou Seibert Pappas
Photographs by Alison Miksch
$14.95 hc • 978-0-8118-6080-2

Foreword by Joyce Goldstein
Photographs by E.J. Armstrong

7 x 8 in, 96 pp, Rights: W

$19.95 pb • 978-0-8118-3691-3

8∂ x 8 in, 144 pp, Rights: W

8∂ x 8 in, 144 pp, Rights: W

OVER 70,000 COPIES SOLD

NEW VEGETARIAN
More Than 75 Fresh, Contemporary Recipes
for Pasta, Tagines, Curries, Soups, and Stews,
and Desserts

MACARONI & CHEESE

$16.95 pb • 978-0-8118-4962-3

By Maryana Vollstedt
Photographs by Jennifer Levy

By Robin Asbell
Photographs by Yvonne Duivenvoorden

8∂ x 8 in, 132 pp, Rights: W

$14.95 pb • 978-0-8118-4717-9

MEATLOAF
60 Irresistible Favorites

By Marlena Spieler
Photographs by Noel Barnhurst

7 x 8 in, 108 pp, Rights: W

$19.95 pb • 978-0-8118-6579-1
8∂ x 8 in, 144 pp, Rights: W

POTPIES
Yumminess in a Dish

SOUP’S ON
75 Soul-Satisfying Recipes from Your Favorite Chefs

SUNDAY SOUP
A Year’s Worth of Mouthwatering,
Easy-to-Make Recipes

By Elinor Klivans
Photographs by Scott Peterson

By Leslie Jonath
Photographs by Frankie Frankeny

$18.95 pb • 978-0-8118-5161-9

$19.95 pb • 978-0-8118-5262-3

By Betty Rosbottom
Photographs by Charles Schiller

8∂ x 8 in, 132 pp, Rights: W

8∂ x 8 in, 156 pp, Rights: W

$19.95 pb • 978-0-8118-6032-1
8¾ x 8 in, 168 pp, Rights: W

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79

SINGLE SUB JECT C O OKING

THE HEIRLOOM TOMATO
COOKBOOK

OLIVE OIL
From Tree to Table

By Mimi Luebbermann
Photographs by Robert Holmes
and Dan Mills

By Peggy Knickerbocker
Photographs by Laurie Smith

$16.95 pb • 978-0-8118-5355-2
8∂ x 8 in, 132 pp, Rights: W

PUFF
50 Flaky, Crunchy, Delicious
Appetizers, Entrees, and Desserts
Made with Puff Pastry
By Martha Holmberg
Photographs by Ngoc Minh Ngo

PESTOS, TAPENADES & SPREADS
40 Simple Recipes for Delicious Toppings,
Sauces & Dips

PIZZA
More Than 60 Recipes for Delicious
Homemade Pizza

$19.95 pb • 978-0-8118-6176-2

By Stacey Printz
Photographs by Mark Lund

By Diane Morgan and Tony Gemignani
Photographs by Scott Peterson

10 x 9∞ in, 168 pp, Rights: W

$16.95 hc • 978-0-8118-6589-0

$18.95 pb • 978-0-8118-4554-0

OVER 40,000 COPIES SOLD

6 x 8 in, 96 pp, Rights: W

8¾ x 8 in, 168 pp, Rights: W

SALAD DRESSINGS

SALMON
A Cookbook

QUICK PICKLES
By Chris Schlesinger, John Willoughby,
and Dan George
$18.95 pb • 978-0-8118-3015-7
8¾ x 8 in, 156 pp, Rights: W

By Jessica Strand
Photographs by Maren Caruso
$14.95 pb • 978-0-8118-6360-5
6 x 8 in, 80 pp, Rights: W

By Diane Morgan
Foreword by John Ash
Photographs by E.J. Armstrong
and Diane Morgan

$19.95 pb • 978-0-8118-5952-3

$24.95 pb • 978-0-8118-4212-9

8¾ x 8 in, 144 pp, Rights: W

8£ x 9 in, 192 pp, Rights: W

SAVORY BAKING
Warm and Inspiring Recipes
for Crisp, Crumbly, Flaky Pastries
By Mary Cech
Photographs by Noel Barnhurst
$24.95 pb • 978-0-8118-5906-6

THE TAGINE DECK
25 Recipes for Slow-Cooked Meals

GRILL PAN COOKBOOK
Great Recipes for Stovetop Grilling

By Joyce Goldstein
Photographs by Leigh Beisch

By Jamée Ruth
Photographs by David Roth

$14.95 deck • 978-0-8118-6520-3

$16.95 pb • 978-0-8118-5352-1

4¢ x 5∞ x 1½ in, 25 cards, Rights: W

8¾ x 8 in, 108 pp, Rights: W

8 x 8∂ in, 168 pp, Rights: W

80

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Lobel’s Meat Bible

Art of the Slow Cooker

All You Need to Know about Meat and Poultry
from America’s Master Butchers

80 Exciting New Recipes
By Andrew Schloss • Photographs by Yvonne Duivenvoorden

By Stanley, Evan, Mark, and David Lobel with Mary Goodbody and David Whiteman • Photographs by Lucy Schaeffer

When it comes to meat, no one knows more than
the Lobels. Covering every imaginable meat—beef,
veal, pork, lamb, poultry, rabbit, and more—these
master butchers share their extensive knowledge of
the differing tastes, textures, flavors, fat contents,
and uses for each cut of meat. More than 150
recipes include Braised Pork Tacos with Ancho
Chile Sauce and Lamb Loin Chops with Eggplant
Caponata, and technique illustrations show home
cooks exactly how it’s done.
The Lobels work side-by-side at their butcher shop on Manhattan’s
Upper East Side.

For Art of the Slow Cooker, best-selling author
Andrew Schloss has developed 80 recipes for
soups, stews, succulent braises, vegetarian
dishes—even desserts—that bring slow-cooked
meals to new heights. Each chapter offers recipes
for both simple everyday meals and spectacular
dishes perfect for entertaining. With cooking charts
to help with timing, advice on finding the right slow
cooker for every kitchen, and glorious color photographs throughout, Art of the Slow Cooker will
delight readers looking for easy and amazing meals.
Andrew Schloss is a food writer based in Pennsylvania.
Yvonne Duivenvoorden is a Toronto-based photographer.

Mary Goodbody is a food writer who lives in Connecticut.
David Whiteman is a chef in New York City.
$40.00 hc • 978-0-8118-5826-7
8 x 10 in, 320 pp, Rights: W

$24.95 pb • 978-0-8118-5912-7
8¼ x 9 in, 216 pp, Rights: W

OVER 50,000 COPIES SOLD

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81

WINE

82

THE ART OF DECANTING
Bringing Wine to Life

A PERFECT GLASS OF WINE
Choosing, Serving, and Enjoying 

INES TO CHECK OUT
W
A Journal & Tasting Guide

By Sandra Jordan
with Lindsey Lee Johnson

By Brian St. Pierre

Imagineering Company

$24.95 hc • 978-0-8118-1295-5

$10.95 hc • 978-0-8118-5372-9

$16.95 hc • 978-0-8118-5679-9

8∂ x 9£ in, 120 pp, Rights: W

8 x 8 in, 132 pp, Rights: W

OVER 95,000 COPIES SOLD

4½ x 6∞ in, 128 pp, 5 dividers with
2-color illustrations, back pocket,
Rights: W

THE WINE COUNTRY DECK
50 Best Northern California
Wineries

THE WINE DECK
50 Ways to Choose, Serve
& Enjoy Great Wines

WINE COUNTRY: 30 POSTCARDS

By Antonia Allegra
and Heidi H. Dickerson
Photographs by Richard Gillette

By Brian St. Pierre
Photographs by E.J. Armstrong

4∂ x 6∑ in, 30 color postcards, Rights: W

$14.95 deck • 978-0-8118-3852-8

3ß x 4∂ x 1ø in, 50 cards, Rights: W

4¢ x 5∞ x 1£ in, 50 cards, Rights: W

OVER 85,000 COPIES SOLD

$13.95 deck • 978-0-8118-3654-8

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

By Thea Schrack
$9.95 • 978-0-8118-6516-6

WINE

Domaine Chandon Cookbook

The Winemaker Cooks

Recipes from étoile Restaurant

Menus, Parties, and Pairings
By Christine Hanna • Photographs by Sheri Giblin

By Jeff Morgan • Photographs by France Ruffenach

Domaine Chandon is a French-owned wine
producer in Napa Valley. Its Michelin-starred
restaurant, étoile, is the only fine-dining restaurant
within a winery in the Wine Country. With a seasonal
menu created to showcase Domaine Chandon’s
sparkling and still wines, étoile takes inspiration
from the culinary tradition and playful delicacy of
nouvelle cuisine. It’s more than just a place to eat.
It’s a lifestyle and a state of mind, reflected in the
75 recipes collected here and culled from the
restaurant’s repertoire, covering everything from
soups to desserts. Including a guide to pairing
wines with foods, as well as suggested wines for
each recipe, this book gorgeously illuminates the
good life with more than 75 vivid photographs.

Over 19 million people visit the California wine
country every year to enjoy the area’s renowned
wine, food, and landscapes—and the casual lifestyle. Christine Hanna—award-winning winemaker,
mother, and consummate hostess—epitomizes
the region’s laid-back approach to wine and food.
Hanna shares her wine expertise and entertaining
savvy with 100 recipes, and 75 color photographs
capture her tabletops overflowing with local
ingredients and products. A souvenir of the good
life, The Winemaker Cooks is sure to be savored
by wine lovers everywhere!

Jeff Morgan is a cookbook author and co-owner and winemaker for
Covenant Wines in Napa Valley, where he lives.

$35.00 hc • 978-0-8118-6934-8
8∂ x 9½ in, 240 pp, Rights: W

Christine Hanna is a food writer, cooking teacher and president
of Hanna Winery. She lives in Healdsburg, California.
Sheri Giblin is a San Francisco–based photographer.

France Ruffenach is a San Francisco–based photographer.
$40.00 hc • 978-0-8118-7157-0
9 x 11 in, 224 pp, Rights: W

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

83

WINE

CHEESE & WINE
A Guide to Selecting, Pairing, and Enjoying
By Janet Fletcher
Photographs by Victoria Pearson
$24.95 hc • 978-0-8118-5743-7
8£ x 9 in, 144 pp, Rights: W

THE WINE LOVER’S GUIDE
TO THE WINE COUNTRY
The Best of Napa, Sonoma,
and Mendocino
By Lori Lyn Narlock and Nancy Garfinkel
Photographs by Michael Carabetta
$19.95 pb • 978-0-8118-4242-6

THE ULTIMATE WINERY GUIDE: SONOMA

Revised and Updated, Second Edition
By Heidi H. Cusick-Dickerson
Photographs by Richard Gillette
Preface by Rodney Strong
$19.95 pb • 978-0-8118-4200-6
10 x 9½ in, 120 pp, Rights: W

6 x 9 in, 336 pp, Rights: W

THE ULTIMATE WINERY GUIDE:
PACIFIC NORTHWEST
Oregon, Washington, and
British Columbia

THE WINE LOVER COOKS WITH WINE
Great Recipes for the Essential Ingredient

THE WINE LOVER’S COOKBOOK
Great Recipes for the Perfect Glass of Wine

By Sid Goldstein
Photographs by Paul Moore

By Christina Melander
Photographs by Janis Miglavs

$24.95 pb • 978-0-8118-3022-5

By Sid Goldstein
Photographs by Paul Moore
Foreword by John Ash

8£ x 9 in, 224 pp, Rights: W

$24.95 pb • 978-0-8118-2071-4

$22.95 pb • 978-0-8118-5529-7
10 x 9∞ in, 120 pp, Rights: W

84

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8£ x 9 in, 224 pp, Rights: W

OVER 165,000 COPIES SOLD

WINE

Wine Bites

Vino Argentino

More Than 75 Simple Morsels That Pair Perfectly with Wine

An Insider’s Guide to the Wines and Wine Country of Argentina
By Laura Catena • Photographs by Sara Remington • Foreword by Jay Miller

By Barbara Scott-Goodman • Photographs by Kate Mathis

Wine Bites is an inspiring cookbook for those
who entertain casually and frequently. More than
60 recipes for simple, tasty snacks, including
wine pairings for each, plus vivid color photographs
demonstrate how easy these delectable dishes are
to prepare. Step-by-step instructions for putting
together a first-class cheese plate, or transforming
pantry staples into hors d’oeuvres make this an
indispensable resource for great parties.
Barbara Scott-Goodman is the author of The Ski Country Cookbook.
She lives in New York City.
Kate Mathis is a commercial photographer based in New York.
$24.95 hc • 978-0-8118-7630-8
8¼ x 9 in, 160 pp, Rights: W

In this book—part wine primer, part cultural
exploration, part introduction to the Argentine
lifestyle—discover where to eat, what to see,
and how to travel like a local with Laura Catena,
the Argentina-born, United States–educated,
globetrotting wine star. The world’s fifth largest
producer of wine, Argentina is home to malbec,
the country’s best-known indigenous grape. More
than 400,000 Americans and 600,000 Europeans
visit Argentina every year to enjoy the mighty
malbec, taste unparalleled food, trek the wide-open
country, and tango all night long in Buenos
Aires. Vino Argentino provides insider access to
beautiful Argentina.
Laura Catena belongs to the fourth generation of an Argentine-Italian
winemaking family and serves as president of Botega Catena Zapata. She
splits her time between San Francisco and Mendoza.
Sara Remington is a San Francisco–based photographer.
$27.50 hc • 978-0-8118-7330-7
6∑ x 8¾ in, 240 pp, Rights: W

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

85

CULIN A RY AC CES S O RIES

Cake Stencils

Cath Kidston Cupcake Liners

Recipes and How-To Decorating Ideas for Cakes and Cupcakes

By Cath Kidston

Stencil Designs by Jessica Hische • Recipes by Tara Duggan
Photographs by Angie Cao

Pretty-as-can-be cupcake liners in four darling
patterns will make the world’s favorite baked
good that much more irresistible.

What do you get when you combine gorgeous
stencil designs, basic recipes for delicious cakes
and icings, and simple step-by-step decorating
tips? Wow-inspiring cakes! The 8 stencils include
patterns and letters that can be combined to create
hundreds of unique cakes and cupcakes. The reusable stencils are easily stored in a handy attached
pocket. Perfect for any celebration, Cake Stencils
makes decorating a piece of cake!

$9.95 box • 978-0-8118-7921-7
9 x 2¼ x 1¾ in, 100 liners, Rights: W

Jessica Hische is a designer whose work has appeared in Fast,
Fresh & Green. She lives in Brooklyn, NY.
Tara Duggan is a James Beard Award–winning food writer and cookbook
author. She lives in San Francisco.
Angie Cao is a San Francisco–based photographer.
$19.95 pb • 978-0-8118-7661-2
8∂ x 8∂ in, 12 pp, 10 food-safe stencils, Rights: W

Princess Cupcakes
See page 65.
$17.99 kit • 978-0-8118-7947-7
9 x 5¾ in, 16-page recipe booklet, Rights: W

86

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CULIN A RY AC CES S O RIES

Cupcake Kit

Pretty Cupcake Kit

Recipes, Liners, and Decorating Tools for Making the
Cutest Cupcakes Ever!

Decorate Your Cupcakes Instantly with Beautiful Liners, Flag Toppers,
and Creative Presentations

By Elinor Klivans

Projects by Shana Faust • Recipes by Elinor Klivans
Photographs by Johnny Miller

Let them eat . . . cupcakes! This kit has everything
needed for making and decorating dozens of
cup-sized confections. Including a booklet filled
with 14 delicious recipes, it also comes with
250 decorative cup liners in two sizes, a pastry
bag, and an assortment of piping tips for creating
one-of-a-kind masterpieces. From classic
Chocolate Butterfly Cupcakes to decadent Rose
Petal Wedding Cupcakes, they’re the perfect
treat for birthdays, holidays, or any day in between.
Elinor Klivans’s most recent cookbooks include Cupcakes! and Choco-

Bakers of every skill level will find something to love
about this handy little kit that includes a booklet
with basic recipes and simple, quick decorating
tips. Creative display and packaging ideas showcase
the cupcakes for special events such as wedding
shower favors and a spectacular three-tiered
cupcake tower. Packed with hundreds of decorative
paper liners and dozens of colorful flag toppers,
the Pretty Cupcake Kit comes with everything you
need to make the cutest cupcakes ever!

late Cakes. She lives in Camden, Maine.

Shana Faust is a freelance stylist, designer, and co-author of Handmade
Weddings. She lives in New York City.

$19.95 kit • 978-0-8118-6659-0
6 x 8 x 2½ in, 64-page booklet, 250 cupcake liners, pastry bag,
5 piping tips, Rights: W

Elinor Klivans’s most recent cookbooks include Cupcakes! and
Chocolate Cakes. She lives in Camden, Maine.
Johnny Miller is a Brooklyn, New York–based photographer whose
clients include Martha Stewart Living.
$19.95 kit • 978-0-8118-7548-6
6 x 8 x 2½ in, 24-page booklet, 200 cupcake liners, 34 flag toppers, Rights: W

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LUNCH LINES
Tear-Out Jokes for School Lunches

CHEZ PANISSE ECO-NOTECARDS

By Dan Signer • Illustrated by Robert Shadbolt

$14.95 box • 978-0-8118-7830-2

$9.99 • 978-0-8118-7639-1

4¾ x 6 x 1¾ in, 16 cards (8 designs repeating
2 times), 16 envelopes,100% recycled paper, soy-based
inks, color illustrations, shrink wrapped, Rights: W

4 x 3 in, 384 perforated pages, 1-color
throughout, Rights: W

LA TABLE FRANÇAISE
NOTECARDS
By France Ruffenach
$14.95 • 978-0-8118-6564-7

By Patricia Curtan

WANDERLUST
COFFEE JOURNAL
By Troy Litten
$9.95 pb • 978-0-8118-6188-5
5 x 7ø in, 192 pp, Rights: W

5£ x 6ß in, 20 blank folded cards (5
images repeating 4 times), 20 envelopes,
Rights: W

RESTAURANTS TO CHECK OUT
A Do-It-Yourself Restaurant Guide 

USHI-NERY
S
Mix and Match Stationery

By Imagineering Company

By Amy Ennis

$10.95 • 978-0-8118-4094-1

$8.95 • 978-0-8118-4263-1

4½ x 6∞ in, 128 pp, 3 dividers with
2-color illustrations, pocket, Rights: W

6 x 7∂ in, 16 stationery sheets and
16 envelopes (4 color designs repeating
4 times), sticker sheet, polybagged,
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PRETTY PANTRY GIFTS
A Recipe and Wrapping Kit for
Delicious Jams, Sauces, and Pickles
By Tara Duggan
$19.95 kit • 978-0-8118-6237-0
8ß x 7£ x 1∑ in, 48 pp, Rights: W

FRENCH GENERAL: HANDMADE SOIRÉES
Simple Projects for Special Occasions

APPLES I HAVE EATEN

By Kaari Meng • Photographs by Jon Zabala

$14.95 hc • 978-0-8118-7459-5

$29.95 hc • 978-0-8118-6833-4

5 x 4 in, 108 pp, Rights: W

9½ x 8∂ in, 168 pp, Rights: W

By Jonathan Gerken

MADE ESPECIALLY FOR YOU
Labels for the Kitchen

KITCHEN STICKY NOTES
Helpful Notes for the Home Cook

$14.95 • 978-0-8118-6521-0

$12.95 pb • 978-0-8118-7020-7

5½ x 7½ x 1 in, 30 sheets of labels,
Rights: W

6 x 8 in, 22 sticky notepads (24 pp each), Rights: W

CUPCAKE SHOPPE STATIONERY

BIRTHDAY CAKES NOTECARDS

By Blanca Gómez

By Kathryn Kleinman

$9.95 • 978-0-8118-7236-2

$13.95 US • 978-0-8118-4618-9
5¼ x 6ß in, 20 blank cards and
envelopes (5 images repeating 4 times),
Rights: W

6 x 7∂ in, 16 writing sheets and 16 envelopes
(4 color designs repeating 4 times), sticker sheet,
carton envelope, Rights: W

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MY A TO Z RECIPE BOX
An Alphabet of Recipes for Kids
By Hilary Karmilowicz
Illustrated by Melissa Sweet
$16.99 box • 978-0-8118-5521-1
6£ x 4∆ x 4 inch box. Includes 26 recipe cards,
26 blank cards, 2 sticker sheets, 4-color, Ages 3 and up,
Rights: W

MY LUNCH BOX
50 Recipes for Kids to Take to School
By Hilary Karmilowicz
Illustrated by Melissa Sweet
$16.99 box • 978-0-8118-5521-1
6£ x 4∂ x 3∂ inch box. Includes 26 recipe cards,
26 blank cards, 2 sticker sheets, 4-color, Ages 3 and up,
Rights: W

THE CHEESE TASTING PARTY KIT
Selecting and Serving International Cheeses
By Janet Fletcher
Photographs by Victoria Pearson
$16.95 box • 978-0-8118-6893-8
5∂ x 8 in, box with acetate lid, tri-fold intro card,
50 cheese cards, 50 die-cut cards (2 designs),
50 food-safe wooden toothpicks, Rights: W

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SPROUT YOUR OWN SWEET SCENTS
Complete mini-garden kit with seeds, peat, and planters
$18.99 kit • 978-0-8118-6108-3
8½ x 8 x 2ß in, 32-page booklet, 3 biodegradable
plastic planters, 3 seed packets, 3 peat pellets,
Rights: W, Ages 4 to 12

CULINARY GIF T S

Wine Wars

Foodie Fight

A Trivia Game for Wine Geeks and Wannabes

A Trivia Game for Serious Food Lovers

By Joyce Lock

By Joyce Lock

$19.95 box • 978-0-8118-6834-1
6∂ x 4∂ x 2∂ in, hinged hardcover box with magnetic closure,
150 cards (750 questions), 6 game boards, 90 game pieces,
1 die, illustrated map of the wine world, Rights: W

$18.95 box • 978-0-8118-5864-9
6∂ x 4∂ x 2∂ in, 168 trivia cards, 6 game boards (5∑ x 6∑ in),
108 game pieces, Rights: W

Bon Appétit Celebrations Deck

Bon Appétit Recipe Binder

50 Recipes for Special Parties and
Happy Holidays All Year Long
$14.95 deck • 978-0-8118-6896-9
4¢ x 5∞ in, 50 cards, Rights: W

OVER 80,000 COPIES SOLD

$24.95 • 978-0-8118-6824-2
11¾ x 11∞ in, 3-ring binder,
80 pp, 12 tabbed pocket dividers, shrink-wrapped,
hardcover easel, Rights: W

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

91

TITLE INDE X
A

F

I

Absinthe, 42

Cake Stencils, 86

Fairy Parties, 65

Ice Creams & Sorbets, 24

Absinthe Cocktails, 37

Casual Cooking, 48

Farmers’ Market Desserts, 29

Ice Cream Treats, 28

All Cakes Considered, 29

Cat Cora’s Kitchen, 48

Farm Together Now, 73

I Love Macarons, 35

American Cocktail, 3

Cath Kidston Cupcake Liners, 86

Fast Breads, 36

I’m so happy it’s happy hour, 12

Anna Getty’s Easy Green Organic, 74

Cath Kidston Jam Jar Kit, 15

Fast, Fresh & Green, 75

Irish Pub Cookbook, 56

Antipasti, 56

Cheese & Wine, 84

Fed Up with Lunch, 19

Apples I Have Eaten, 89

Cheese Course, 76

Fields of Plenty, 72

J

Art of Decanting, 82

Cheesemonger’s Kitchen, 8

Fiesta Latina, 55

James Beard Foundation’s Best

Art of the Bar, 42

Cheese Tasting Party Kit, 90

Firehouse Food, 48

Art of the Slow Cooker, 81

Chez Panisse Fruits & Vegetables

Fire It Up, 53

At Home with Michael Chiarello, 57

Eco-Notecards, 88

of the Best, 14
Japanese Cocktails, 40

First Real Kitchen Cookbook, 51

Chicken and Egg, 71

5 Spices, 50 Dishes, 55

K

B

Chocolate Cakes, 24

Flavored Oils and Flavored

Kathy Casey’s Northwest Table, 68

Baking for All Occasions, 28

Christmas Table, 54

Bartender’s Deck, 42

Cocktail Food, 42

Flour, 33

Killer Pies, 26

Beach House Cookbook, 44

Coffee, 42

Fondue, 79

Kitchen Sticky Notes, 89

Beautiful Bowl of Soup, 76

Coffee Cakes, 26

Foodie Fight, 91

Kokkari, 14

Beer, 39

Commonsense Kitchen, 43

Foodie Fight Rematch, 7

Best Casserole Cookbook Ever, 77

Cooking at the Kasbah, 55

Foodie Handbook, 50

L

Big Book of Appetizers, 78

Cooking for Two, 44

Fortune Cupcakes, 15

La Paella, 55

Big Book of Breakfast, 78

Cooking to Conceive, 64

Four Seasons Pasta, 56

L.A.’s Original Farmers Market

Big Book of Casseroles, 78

Cooking Up a Storm, 68

French General: Handmade Soirées, 89

Big Book of Easy Suppers, 78

Cook It in a Cup!, 66

Fresh from the Farmers’ Market, 72

La Table Française Notecards, 88

Big Book of Fish & Shellfish, 78

Country Cooking of France, 60

From Our House to Yours, 79

Latin Grill, 52

Big Book of Potluck, 78

Country Cooking of Ireland, 63

From Seed to Skillet, 70

Legends of Texas Barbecue

Big Book of Soups and Stews, 78

Country Cooking of Italy, 4

Big Fat Cookies, 28

Crème Brûlée, 28

G

Let’s Cook Japanese Food!, 60

Big Night In, 61

Crêpes, 24

Gentlemen, Start Your Ovens, 44

Lobel’s Meat Bible, 81

Big Vegan, 13

Cupcake Kit, 26, 87

Gingerbread, 26

Love in Spoonfuls, 64

Birthday Cakes Notecards, 89

Cupcakes!, 26

Girl in the Kitchen, 6

Lunch Lines, 88

Biscotti, 24

Cupcake Shoppe Stationery, 89

Glorious Pasta of Italy, 61

Luscious Chocolate Desserts, 28

Glorious Soups and Stews of Italy, 61

Luscious Coconut Desserts, 28

Bixology, 42

Vinegars, 48

Kids in the Holiday Kitchen, 54

Cookbook, 68

Cookbook, 52

Blackbird Bakery Gluten-Free, 32

D

Grill Every Day, 52

Luscious Creamy Desserts, 28

Blue Ribbon USA, 44

Dad’s Awesome Grilling Book, 52

Grill Pan Cookbook, 76, 80

Luscious Lemon Desserts, 28

Bon Appétit Celebrations Deck, 91

Deep Dark Chocolate, 28

Guac Off!, 76

Bon Appétit Recipe Binder, 91

Delicious Dips, 76

Bottega, 57

Dim Sum, 60

H

Macaroni & Cheese, 79

Braises and Stews, 79

Dinner Parties, 44

Handheld Pies, 3

Made Especially for You, 89

Bride & Groom First and Forever

D.I.Y. Delicious, 74

Handmade Soirées, 89

Madhur Jaffrey’s Quick & Easy

Cookbook, 44

Domaine Chandon, 83

Happy Birthday! Notecards, 15

Brittles, Barks & Bonbons, 24

M

Indian Cooking, 58

Harvest of Pumpkins and Squash, 78

Make Me a Cake!, 66

E

Heirloom Beans, 76

Margaritas, Mojitos & More, 40

C

Easy Green Organic, 74

Heirloom Tomato Cookbook, 80

Martini, 40

Cafe Pasqual’s Cookbook, 44

Easy Pressure Cooker Cookbook, 16

Highballs High Heels, 40

Martin Yan Quick & Easy, 60

Cake Pops by Bakerella, 22

Eat & Play, 10

Hip Sips, 40

Martin Yan’s China, 60

Cake Pops DIY Kit, 7

Eat Ate, 60

Holiday Baking, 54

Masala Farm, 11

Cake Pops Notes, 7

Eat like a Man, 49

Holiday Cocktails Deck, 54

Mastering the Art of Chinese

Cakes for Kids, 64

Edible Schoolyard, 73

Holiday Crafting & Baking with Kids, 10

Cake Simple, 5

Extreme Barbecue, 52

How to Cook Like a Top Chef, 47

92

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Cooking, 62

TITLE INDE X
W
Mastering the Grill, 53

Princess Tea, 65

Spice & Ice, 38

Wanderlust Coffee Journal, 88

Mastering the Grill Deck, 53

Puff, 80

Splenda World of Sweetness, 24

Weber’s Big Book of Grilling, 52

Meat Club Cookbook, 44

Sprout Your Own Sweet Scents, 90

Whole Beast Butchery, 9

Meatloaf, 79

Q

Sticky, Chewy, Messy, Gooey, 34

Whoopie Pies, 30

Menus for Chez Panisse, 20

Quick & Easy Chinese, 58

Sticky, Chewy, Messy, Gooey Treats

Wine Bites, 85

Michael Chiarello’s Bottega, 57

Quick & Easy Indian Cooking, 58

Michael Chiarello’s Casual Cooking, 48

Quick & Easy Korean Cooking, 58

Stonewall Kitchen Appetizers, 76

Wine Country Postcards, 82

Michael Chiarello’s Flavored Oils

Quick & Easy Mexican Cooking, 59

Stonewall Kitchen Breakfast, 76

Wine Deck, 82

Quick & Easy Thai, 58

Stonewall Kitchen Grilling, 76

Wine Lover Cooks with Wine, 84

Miette, 23

Quick & Easy Vietnamese, 58

Stonewall Kitchen Winter

Wine Lover’s Cookbook, 84

Milk & Cookies, 27

Quick Pickles, 80

and Flavored Vinegars, 48

Mini Bar: Rum, 40

for Kids, 34

Celebrations, 76
Sunday Roasts, 12

Wine Country Deck, 82

Wine Lover’s Guide to the Wine
Country, 68, 84

Mini Bar: Tequila, 40

R

Sunday Soup, 79

Winemaker Cooks, 83

Mini Bar: Vodka, 40

Restaurants to Check Out, 88

Super-Charged Smoothies, 41

Winerd, 15

Modern Asian Flavors, 60

Ribs, Chops, Steak & Wings, 52

Super Smoothies, 41

Wines to Check Out, 82

My A to Z Recipe Box, 90

Rice Pasta Couscous, 56

Sushi-nery, 88

Wine Wars, 91

My Lunch Box, 90

Ruhlman’s Twenty, 2

Sweet Miniatures, 28

Wok Every Day, 60

Rum Drinks, 38
N

Rustica, 8

Nantucket Holiday Table, 54, 68

T
Tagine Deck, 80

New Irish Table, 56

S

Tailgating Cookbook, 52

Newlywed Cookbook, 18

Salad Dressings, 80

Tapas, 55

New Thanksgiving Table, 54

Salmon, 80

Tartine, 28

New Vegetarian, 79

¡Salpicón! Cookbook, 55

Tartine Bread, 25

New Whole Grains Cookbook, 72

Salumi, 55

Tea & Crumpets, 26

NFL Gameday Cookbook, 52

San Francisco Chronicle Cookbook, 68

Tequila, 42

Nirmala’s Edible Diary, 56

San Francisco Ferry Plaza Farmers’

Thanksgiving Table, 54

Noodles Every Day, 60
Northwest Table, 68

Market Cookbook, 68

Time for Dinner, 67

Sangria, 40

Toddler Café, 64

Saveur Cooks Authentic American, 55

Tony and the Pizza Champions, 64

O

Saveur Cooks Authentic Italian, 55

Top Chef: The Cookbook, 47

Olive Oil, 80

Saveur The New Comfort Food, 45

Top Chef: The Quickfire Cookbook, 46

Olives, Anchovies, and Capers, 76

Savory Baking, 80

Top Chef Quickfire Challenge Game, 46

Seasons in the Wine Country, 69

Top Pot Hand-Forged Doughnuts, 5

P

See’s Famous Old Time Candies, 28

Tra Vigne Cookbook, 48

Painted Cookies, 35

Seriously Simple, 44

Turquoise, 60

Party in a Cup!, 66

Simply Organic, 72

Twist It Up, 17

Perfect Glass of Wine, 82

Sips & Apps, 40

Perfect Pops, 31

Ski Country Cookbook, 44

U

Pestos, Tapenades & Spreads, 80

Skinny Dips, 72

Ultimate Bar Book, 40

Pizza, 80

Sky High, 26

Ultimate Winery Guides, 84

Plenty, 75

Slow Cooker: The Best

Porch Parties, 37

Cookbook Ever, 77

V

Potpies, 79

Smoothies, 41

Very Merry Cookie Party, 54

Poulet, 16

Solo Suppers, 44

Vino Argentino, 85

Pressure Cooking for Everyone, 78

Soup’s On, 79

Pretty Cupcake Kit, 87

Southern Cakes, 26

Pretty Pantry Gifts, 89

Southern Cocktails, 42

Princess Cupcakes, 65

Southern Pies, 36

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94

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