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FALL 2014

Food + Drink


“David Lebovitz is a rare specimen: both a terrific storyteller and a brilliant, uncompromising recipe writer . . . I’d follow him blindfolded on this journey to the City of Light.”
—YOTAM OTTOLENGHI, coauthor of Jerusalem and Ottolenghi

“Healthy fast food has a new superhero. Tess Masters blends up great-tasting dishes that make it easy to eat well, detoxify, and rebalance. If you’re looking for healthy, convenient meals without all the processed stuff and sugar, look no further.”
—MARK HYMAN, MD, chairman of the Institute for Functional Medicine and six-time New York Times best-selling author

David Lebovitz ISBN: 978-1-60774-267-8 • eBook ISBN: 978-1-60774-268-5

Tess Masters ISBN: 978-1-60774-643-0 • eBook ISBN: 978-1-60774-644-7


“These vibrant recipes are spice-heavy, vegetable-forward, and consistently delicious.”

“This is simply wonderful cooking . . . modern, smart, and thoughtful. I love it.”
—NIGEL SLATER, author of Tender, Ripe, and Notes from the Larder

“Creative, splendidly illustrated recipes that you are unlikely to find in any other single cookbook—or any other single city—in the world.”

“Ottolenghi and Tamimi have a genius for adding intrigue to every dish, for making spices and herbs surprising, and for combining flavors that draw us in and warm our hearts. Each recipe in this book has the mark of originality and the power to inspire.”
—DORIE GREENSPAN, author of Around My French Table

ISBN: 978-1-60774-394-1 • eBook ISBN: 978-1-60774-395-8

ISBN: 978-1-60774-418-4 • eBook ISBN: 978-1-60774-419-1


The hotly anticipated follow-up to London chef Yotam Ottolenghi’s bestselling and award-winning cookbook Plenty, featuring 120 vegetarian dishes organized by cooking method.
Ottolenghi’s monumentally successful cookbook Plenty changed the way people cook and eat vegetables. Its focus on flavorful, vegetable-centric dishes that emphasize spices and fresh ingredients caused a produce-cooking craze in the UK, the US, and the world over. Plenty More continues in the spirit of Plenty, with dazzling dishes, prepared raw, grilled, baked, simmered, cracked, or braised. Featuring recipes for main dishes, sides, salads, and sweets including Membrillo and Stilton Quiche, Buttermilk-Crusted Okra, Candy Beets with Lentils, Roasted Rhubarb with Sweet Labneh, and Quince Poached in Pomegranate Juice, this is the follow-up cookbook everyone has been waiting for. YOTAM OTTOLENGHI owns an eponymous group of four restaurants, plus the high-end restaurant, Nopi, in London. His previous cookbooks— Plenty, Jerusalem, and Ottolenghi —have all been on the New York Times bestseller list. Yotam writes for The Guardian, and appears on BBC. He lives in London.

Cooking – Vegetarian • On sale 10/14/2014 • $35.00 hardcover • ISBN: 978-1-60774-621-8 eBook ISBN: 978-1-60774-622-5 • 7 2/3 x 10 2/3 ; 320 pages; 130 full-color photos • All US Rights: Crown All Foreign Rights: InkWell Management, LLC

Modern Vietnamese Food

The long-awaited cookbook from The Slanted Door, James Beard award-winning chef Charles Phan’s beloved San Francisco Vietnamese restaurant.
Charles Phan opened The Slanted Door in San Francisco’s Mission District in 1995, inspired by the food of his native Vietnam. Since then, The Slanted Door has moved across town to the historic Ferry Building and has grown into a world-class dining destination. Its accessible, modern take on classic Vietnamese dishes is adored by diners, chefs, and critics alike. The Slanted Door is a love letter to the restaurant, its people, and its food, featuring stories and essays along with to its most iconic recipes such as Seared Scallops with Vietnamese Beurre Blanc, Wok-Seared Eggplant with Satay Sauce, and Rack of Lamb with Tamarind Sauce. In addition to recipes, the book will include an extensive cocktail section, and essays on its esteemed wine program. CHARLES PHAN is the executive chef and owner of The Slanted Door family of restaurants. He received the James Beard Award for Best Chef California in 2004, and in 2011 was inducted into the James Beard Foundation’s list of Who’s Who of Food in America. He lives in San Francisco with his wife and their three children.
Also by Charles Phan VIETNAMESE HOME COOKING $35.00 hardcover (Can $41.00) ISBN: 978-1-60774-053-7 eBook ISBN: 978-1-60774-385-9 8 1/2 x 10 1/2; 256 pages; full color

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


An elevated guide to the craft of pasta-making from rising star chef Thomas McNaughton of San Francisco’s hottest Italian restaurant, flour + water.
The overwhelming local following and national reputation of San Francisco’s flour + water speaks volumes about the quality of chef Thomas McNaughton’s innovative pasta dishes. Best known for his specialty regional pasta varieties and all-Italian wine program, McNaughton is an artisan truly passionate about pasta and Italian fare. His inventive recipes and fresh flavor combinations—such as Corn and Crescenza Cappelletti with Bitter Honey; Spaghetti with Confit Albacore, Pole beans, and Chili Flakes; and Asparagus Caramelle with Brown Butter—set Flour + Water apart from other pasta books. The 75 recipes are organized seasonally and appeal to everyone, from first-time pasta-makers to connoisseurs looking for their next challenge. Steeped in Italian tradition with a chef’s flair, Flour + Water is a must-have for all home pasta-makers. THOMAS MCNAUGHTON is the executive chef and co-owner of flour + water, Central Kitchen, and Salumeria in San Francisco. He has worked at some of the most respected restaurants in San Francisco, including La Folie, Gary Danko, and Quince. McNaughton and flour + water have received glowing reviews from GQ, the New York Times, San Francisco magazine, and Sunset.

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


The debut cookbook from Christopher Kostow, head chef of the three-Michelin-starred Restaurant at Meadowood, spotlighting the artisans, growers, and hidden landscapes of Napa Valley that have inspired his unparalleled cuisine.
A philosophy major with no formal culinary training, Christopher Kostow is not your typical Napa chef. And while Napa Valley has no shortage of popular restaurants or cookbooks about its chefs and cooking styles, there is no chef who is more deeply rooted in and affected by his location than Kostow. A New Napa Cuisine follows Kostow’s evolution from a line cook in a seaside town to a storied chef at The Restaurant at Meadowood, a Napa Valley mainstay that the Wall Street Journal recently praised as a “temple of modern American cuisine.” Through nearly 100 artfully constructed recipes and stories—of discovering an abundance of ingredients growing wild in the woods near his St. Helena home or spending afternoons firing pottery with local ceramists—Kostow introduces readers to a new Napa, one that’s rich in history, flavor, and community. CHRISTOPHER KOSTOW is head chef at The Restaurant at Meadowood, which earned three Michelin stars and four stars in the San Francisco Chronicle under his leadership. He worked as sous chef under Daniel Humm at Campton Place in San Francisco before becoming executive chef at Chez TJ in Mountain View, California, where he earned two Michelin stars. Kostow was awarded the James Beard Award for Best Chef: West in 2013 and named one of Food & Wine’s Best New Chefs in 2009.

Cooking – American – California • On sale 10/14/2014 • $50.00 hardcover ($58.00 Can) • ISBN: 978-1-60774-594-5 eBook ISBN: 978-1-60774-595-2 • 9 3/4 x 11 3/4 ; 304 pages; 150 full-color photos • All Rights: Crown

Modern Classic Cocktails, with More than 500 Recipes

The definitive guide to the contemporary craft cocktail movement, from one of the most critically lauded and influential bars in the world.
Featuring hundreds of signature recipes as well as classic drink formulas, Death & Co is not only a comprehensive collection of the bar’s best, but also a complete cocktail education. With chapters on the theory and philosophy of drink-making plus a complete guide to spirits, tools, and other bar ingredients, Death & Co is destined to become the go-to reference on craft cocktails. Filled with beautiful, evocative photography; illustrative charts and info-graphics; and colorful essays about the characters who fill the bar each night, Death & Co —like its namesake bar—is bold, elegant, and setting the pace for mixologists around the world. DAVID KAPLAN is the founder and owner of Death & Co, as well as the co-owner of Proprietors LLC, a full-service hospitality company. He splits his time between New York City and Los Angeles. NICK FAUCHALD is a Brooklyn-based writer, editor, and publisher of print and digital products. He’s been an editor at Food & Wine, Wine Spectator, and Every Day with Rachael Ray magazines. From 2008 to 2011, he was the editor-in-chief of Tasting Table. ALEX DAY is a former Death & Co bartender and the co-owner of Proprietors LLC. He lives in Los Angeles.

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

A Book of Ideas

A gorgeous, impeccably designed cookbook from one of Denmark’s star chefs, in which he reveals the theory and philosophy behind the food of his award-winning restaurant Relae.
Chef Christian F. Puglisi’s deeply imaginative, plant-centric cooking has earned him a Michelin star, rave reviews from international food media, and the respect of top chefs from around the world. Relae is Puglisi’s much-anticipated debut: like his restaurant, the book is unconventional, beautifully designed, and thought-provoking. Rather than being recipe-driven, the book is centered on “idea essays,” in which Puglisi shares the inspirations and practical methods behind the dishes at Relae. Photographs by Per-Anders Jorgensen, with illustrated vellum overlays, provide readers with a visual guide to the food, and narrative descriptions of ingredients, cooking techniques, and rationales behind each dish offer an unprecedented glimpse into a top chef’s creative process. CHRISTIAN F. PUGLISI founded Relae in 2010 after working in the kitchens at El Bulli, Noma, Røgeriet, Le Petit Bofinger, Taillevent, Søren K, and Restaurant Olivia. He writes articles and recipes for the Danish newspaper Politiken, and spoke at MAD #3 and the Culinary Institute of America in St. Helena in 2013. The Wall Street Journal selected him as one of the top ten chefs in the world under 30. He lives in Copenhagen.

Cooking – Scandinavian • On sale 10/28/2014 • $50.00 hardcover (Can $58.00) • ISBN: 978-1-60774-649-2 eBook ISBN: 978-1-60774-650-8 • 7 5/8 x 10 5/8 ; 320 pages; 125 full-color photos • World English Rights: Crown All Translation Rights: The Cowles-Ryan Agency

Festive Recipes for Tacos, Snacks, Cocktails, and More

From the wildly popular San Francisco restaurants and food stall comes this collection of fresh Cal-Mexican recipes for fun, accessible taqueria fare.
Whether you’re looking for a quick and family-friendly weeknight meal or inspiration for a fabulous Mexican taco fiesta, Tacolicious has something for everyone, from classic Pork al Pastor and Carnitas to new favorites like Three-Chili Bistec Adobado. Tacolicious translates the vibrant, festive food of the restaurants into book form, with scores of recipes for colorful salsas, tasty snacks, irresistible cocktails, and, of course, tacos galore. Chapters on cocktails, aguas frescas, and other party essentials round out this entertaining collection. SARA DESERAN is the co-owner of Tacolicious with her husband Joe Hargave, and deputy editor at San Francisco magazine. The author of three cookbooks ( Sake, Picnics, and Asian Vegetables ), she worked as a senior editor at 7x7 magazine and has contributed to Food & Wine, Sunset, Saveur, and Food Arts .

Cooking – Mexican • On sale 9/2/2014 • $22.00 hardcover (Can $26.00) • ISBN: 978-1-60774-562-4 eBook ISBN: 978-1-60774-563-1 • 7 1/4 x 9; 192 pages; 35 full-color photos • All Rights: Crown

Everything You Need to Know to Make Napoletano to New York Style, Deep Dish and Wood-fired, Thin Crust, Stuffed Crust, Cornmeal Crust, and More

A comprehensive guide to making pizza, covering nine different regional styles—including standards like Neopolitan, Roman, and Chicago, as well as renowned pizza sub-specialties like St. Louis and Californian—from chef, 11-time world pizza champion, and Guinness world record-holding pizza-spinner, Tony Gemignani.
Everyone has their favorite style of pizza. In fact, devotion to one particular style is so ubiquitous that most pizza books only cover one or two varieties of pie. But, for those who truly love pizza, there’s no need to be monogamous. Pizza master Tony Gemignani brings pizza to the people in all its glorious forms, from Chicago deep dish to paper-thin Roman style. The Pizza Bible is the world’s first guide to making all of the major pizza styles, filling a hole in the market and elevating the craft of making pizza to that of bread or charcuterie. TONY GEMIGNANI is the chef and owner of three restaurants: Tony’s Pizza Napoletana and Tony’s Coal-Fired Pizza in San Francisco and Pizza Rock in Sacramento. He’s also the co-owner of the International School of Pizza in San Francisco. Gemignani has been making pizza for over 20 years and holds an impressive set of awards.

Cooking – Pizza • On sale 10/21/2014 • $29.99 hardcover (Can $35.00) • ISBN: 978-1-60774-605-8 eBook 978-1-60774-606-5 • 8 1/2 x 10; 288 pages; 125 full-color photos • All Rights: Crown

The New Nordic Cuisine of Iceland

An unprecedented look into the food and culture of Iceland, from the island’s premier chef and the owner of Reykjavík’s Restaurant Dill.
North is a celebration of the utterly unique, starkly beautiful foodways and landscapes of Iceland. Recipes and essays showcase the rare, indigenous food products and artisanal food producers of this island nation, which is one of the most pristine and unspoiled places on earth. New York Times photographer Evan Sung provides a mix of lush landscape photography and styled food, making this a gorgeous and definitive culinary guide to one of the world’s burgeoning travel destinations. Chef GUNNAR GÍSLASON opened Restaurant Dill in Reykjavík’s historic Nordic House in 2009. His contemporary cooking, which celebrates Iceland’s pristine ingredients and artisanal producers, has garnered international acclaim and media. Dill has been nominated for the Nordic Prize and has earned numerous accolades, including Iceland’s restaurant of the year every year since it opened. In his spare time, Gíslason can be found foraging with his children for ingredients to stock his restaurant’s pantry, or salmon fishing in one of Iceland’s glacial rivers. JODY EDDY is the author of Come In, We’re Closed, which profiled the staff meals of 25 of the world’s best restaurants. A graduate of The Institute of Culinary Education in Manhattan, she is the former editor of Art Culinaire. She first visited Dill in 2009 and has been a devoted disciple of Gíslason’s cooking philosophy ever since.

Cooking – Scandinavian • On sale 9/9/2014 • $40.00 hardcover (Can $46.00) • ISBN: 978-1-60774-498-6 eBook ISBN: 978-1-60774-499-3 • 8 1/2 x 10; 304 pages; 100 full-color photos • All Rights: Crown

A Modern Guide to the Wine World’s Best-Kept Secret, with Cocktails and Recipes

A fresh, new take on the history, lore, and many uses of sherry—a delicious but misunderstood wine beloved of sommeliers and, increasingly, bartenders around the country.
Too long a lonely outcast from the wine world, sherry has finally shed its stuffy, matronly image. With its fascinating history, unique production methods, and myriad uses—in cocktails, as a nearperfect pairing for food, and a delightful sipping beverage— sherry is finally getting the attention it deserves in bars and restaurants around the country. Smartly packaged and beautifully photographed, Sherry will be the first non-academic book on the subject in decades. Filled with colorful stories, up-to-date producer profiles, and recipes for both cocktails and food to be eaten alongside, Sherry is essential reading for aspiring sommeliers, mixologists, and lay enthusiasts. TALIA BAIOCCHI is the editor-in-chief of Punch. Formerly, she was the wine editor for Eater, a columnist at Wine Spectator, and editor of in the United States. She has written for the San Francisco Chronicle, Decanter, Bon Appétit, and Wine & Spirits magazine, among others. Baiocchi was named a top new talent in the wine world in the “30 Under 30” features of Forbes and Wine & Spirits magazine. She lives in Brooklyn.

Cooking – Wine & Spirits • On sale 10/14/2014 • $24.99 hardcover (Can $28.99) • ISBN: 978-1-60774-581-5 eBook ISBN: 978-1-60774-582-2 • 6 1/2 x 9; 240 pages; 50 full-color photos • All Rights: Crown

Quick, Flavorful Paleo Meals for Eating Well

Revered celebrity chef Pete Evans takes a whole new approach to making gluten-free, grain-free, and dairy-free meals that are worthy of a restaurant but effortless to prepare.
The Paleo diet is taking America by storm as more and more people discover the health benefits to cutting out processed, sugary foods and instead eating quality proteins and fats, fresh vegetables and fruits, and nuts and seeds. To follow this way of eating does not mean that you have to sacrifice flavor or spend a long time in the kitchen. In The Paleo Chef, author and international chef Pete Evans shows you how to prepare gorgeous food that fills you up, makes you feel great, and keeps you coming back for more. Recipes cover every meal of the day and include Corned Beef Hash, Moroccan Carrot Salad, Zucchini Lasagne, Japanese Fried Chicken, and AppleBerry Crumble. PETE EVANS is an award-winning Australian chef, restaurateur, cookbook author, TV presenter, adventure seeker, and father. A TV celebrity in Australia, Pete recently made his US debut as host of The Moveable Feast on PBS. He has also been featured on The Martha Stewart Show, The Rachael Ray Show, and the CBS Early Show.

Cooking – Health and Healing – Gluten–Free • On sale 9/16/2014 • $24.99 hardcover (Can $38.99) • ISBN: 978-1-60774-743-7 eBook ISBN: 978-1-60774-744-4 • 7 1/4 x 9 1/2 ; 224 pages; 100 full-color photos World Rights Except Australia and New Zealand: Crown.

Two Cooks, Two Countries, and the Beautiful Food along the Way

A narratively rich cookbook of French and Californian recipes from longtime Chez Panisse executive chef Jean-Pierre Moullé and his wife, Denise Moullé.
French Roots spans 60 years and two continents, following the lives of its authors—husband-and-wife team Jean-Pierre and Denise Moullé—through food. Beginning with the dishes of old-world France, the couple’s birthplace, the book focuses on the simple, pared-down preparations of French food common in the postwar period. Their story then travels to the San Francisco Bay Area in the 1970s, where Jean-Pierre was appointed executive chef at Chez Panisse when California cuisine was just emerging as a distinctive and important style, and where Denise began importing French wine. Finally, the journey returns to France, where the couple revisit the classic dishes of their native country and forgotten skills of foraging, hunting, and preserving at their home in Bordeaux. So much more than a collection of 100 elegant recipes, French Roots is the story of an adventure of two people and two cuisines. Until his retirement in April 2012, JEAN-PIERRE MOULLÉ was the executive chef at Chez Panisse, where he began working in 1975. DENISE MOULLÉ comes from the Bordeaux wine-making empire of the Lurton family. She worked as a wine distributor in California for many years before starting Two Bordelais in 1987, which offers guided tours through France. The authors split their time between Bordeaux, France and Sonoma, California.

Cooking – French • On sale 9/16/2014 • $35.00 hardcover (Can $41.00) • ISBN: 978-1-60774-547-1 eBook ISBN: 978-1-60774-548-8 • 7 1/2 x 9 3/4 ; 320 pages; 60 full-color photos • All Rights: Crown

A Taste of the World’s Most Dangerous Flavor, with Recipes

A fascinating, unexpected exploration of one of the culinary world’s most under appreciated topics: bitterness.
What do coffee, IPA beer, dark chocolate, and radicchio all have in common? They’re bitter—and delicious. With Bitter, award-winning author Jennifer McLagan makes a case for this misunderstood flavor, exploring it through science, culture, history, and 120 deliciously idiosyncratic recipes. Biologically speaking, the taste of something bitter—unlike sweet, which can indicate a nutrient-rich food, and salty, which indicates the presence of needed minerals—can signify a poison, so an appreciation for bitterness must develop with age and experience. In the capable hands of McLagan, bitterness emerges from the culinary shadows and gets its deserved place in the spotlight. JENNIFER MCLAGAN is a chef, food stylist, and writer who has worked in Toronto, London, and Paris, as well as her native Australia. Two of her previous books, Bones and Fat, each won James Beard and IACP awards, and Odd Bits was nominated for both. She lives in Toronto.
Also by Jennifer McLagan ODD BITS $35.00 hardcover ISBN: 978-1-58008-334-8 eBook ISBN: 978-1-60774-075-9 8 x 10; 256 pages; full color FAT $35.00 hardcover (Can $40.00) ISBN: 978-1-58008-998-2 8 x 10; 240 pages; full color

Cooking – Specific Ingredients • On sale 9/16/2014 • $29.99 hardcover • ISBN: 978-1-60774-516-7 eBook ISBN: 978-1-60774-517-4 • 7 3/8 x 9 1/4 ; 256 pages; 35 full-color photos • All Rights: Crown

World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques

An exploration of cutting-edge developments in bread baking, featuring 40 recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, and allergy-friendly approaches.
Renowned baking author and instructor Peter Reinhart has always been on the forefront of the bread movement—from cold fermentation and whole grain breads to unconventional methods for making gluten-free bread. In Bread Revolution, he explores the groundbreaking new flours based on grape seeds, emmer, einkorn, and other ancient grains. New wheat processing techniques add tremendous flavor and health benefits, and this on-trend collection will appeal to avid bakers; health-conscious cooks; and foodallergic, gluten-sensitive, and diabetic households. PETER REINHART is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper’s Bakery in Santa Rosa, California, and is the award-winning author of eight books on bread baking.
Also by Peter Reinhart THE BREAD BAKER’S APPRENTICE $35.00 hardcover (Can $43.00) ISBN: 978-1-58008-268-6 eBook ISBN: 978-1-60774-129-9 9 x 10; 320 pages; full color PETER REINHART’S ARTISAN BREADS EVERY DAY $30.00 hardcover (Can $37.00) ISBN: 978-1-58008-998-2 eBook ISBN: 978-1-60774-086-5 8 x 10; 224 pages; full color

Cooking – Bread • On sale 10/21/2014 • $30.00 hardcover (Can $35.00) • ISBN: 978-1-60774-651-5 eBook ISBN: 978-1-60774-652-2 • 8 x 10; 240 pages; 65 full-color photos • All Rights: Crown

The Little Book of Fast Food

Gluten-Free Recipes for Everyone’s Favorite Cakes

“Nothing [is] ever going to come close to Eat.”

Finally, everyone can celebrate their favorite holidays and special occasions—and even the every day—with extraordinary gluten-free cakes. Pastry chef turned wellness coach Catherine Ruehle shares 60 cake recipes that are every bit as indulgent as the flour-based ones we adore, but gluten-free, all-natural, and with alternatives given for vegan, dairy-free, and nut-free renditions. Recipes include Pink Velvet Cake made electrifyingly red with strawberries instead of food dye, Carrot Cake still nutty with a gluten-free whole-grain flour blend, and Peanut Butter and Jelly Cupcakes that children of all ages will adore.
Cooking - Health & Healing - Gluten-Free On sale 9/9/2014 • $24.00 hardcover (Can $28.00) ISBN: 978-1-60774-629-4 • eBook ISBN: 978-1-60774-630-0 8 x 9; 208 pages; 60 full-color photos All Rights: Crown

Britain’s foremost food writer returns with a deliciously simple collection of over 600 ideas for dinner. Widely heralded as one of 2013’s best cookbooks in the UK, this compact book bursting with inspiration is sure to make its US debut as the go-to tome for satisfying, uncomplicated cooking. Nigel Slater is the author of numerous bestselling books, including Notes from the Larder, Ripe and Tender. He has written a column for The Observer for twenty years.
Cooking - British On sale 9/30/2014 • $27.99 hardcover ISBN: 978-1-60774-7260 • eBook ISBN: 978-1-60774-7277 5 1/2 x 7 5/8; 464 pages; 210 full-color photos All Rights: Harper Collins Publishers Ltd.

40th Anniversary Edition

Big-Flavor Recipes Featuring the Top 20 Brain-Boosting Foods

The Moosewood Cookbook, first published in 1974, has gone on to inspire generations to cook simple, vegetablebased, seasonal food. A classic listed as one of the top ten best-selling cookbooks of all time by the New York Times, Mollie Katzen’s seminal book returns in a special 40th anniversary edition, featuring a new introduction by the author. With sophisticated yet simple dishes and whimsical hand-drawn lettering, this is a revival that both long-time fans and those just discovering Moosewood will savor.

Between digital overload, sleep deprivation, and the stress of modern life, most people’s brains are constantly in flightor-fight mode. Fortunately, chef Rebecca Katz, author of The Cancer Fighting Kitchen and The Longevity Kitchen, has harnessed the latest research on brain function to identify how the foods we consume can improve the brain’s ability to control cognition, emotion, and physical function—all of which dictate memory, mood, and motion. This collection translates the very best of this science into the kitchen with 120 nutrient-dense recipes.

Cooking – Vegetarian On sale 9/2/2014 • $19.99 trade paper (Can $23.99) ISBN: 978-1-60774-739-0 • eBook ISBN: 978-1-60774-740-6 8 1/2 x 11; 256 pages; line art All Rights: Crown

Health & Fitness - Diseases - Nervous System On sale 12/30/2014 • $29.99 hardcover ($35.00 Can) ISBN: 978-1-60774-297-5 • eBook ISBN: 978-1-60774-298-2 7 7/16 x 10; 256 pages; 60 full-color photos All Rights: Crown

Recipes for Curries, Dals, Chutneys, Masalas, Biryani, and More

The World’s Favorite Beverage from 7,000 BC to Today's Craft Brewing Revolution

The newest book in Ten Speed’s best-selling slow cooker series, The New Indian Slow Cooker is packed with more than 60 authentic Indian dishes that require minimal active cooking time. With flavorful meat-based and vegetarian favorites, such as Makhni Chicken (in a tomato-butter sauce), Pork Vindaloo, and Palak Paneer (spinach with cheese), plus accompaniments like cucumber raita, chutneys, and chapattis (flatbread), this book maximizes flavor by handling key steps quickly on the stove top. These budget-friendly recipes will encourage Indian food lovers to cook their own dinner instead of relying on take-out.

This lushly illustrated and perfectly giftable graphic novel recounts the many-layered past and present of beer through dynamic pairings of pictures and meticulously researched insight into the history of the world’s favorite brew. The authors trace beer’s influence over millennia: from early man’s experiments with fermentation, the rise and fall of Ancient Rome, the (often beer-related) factors that led Europe out of the Dark Ages, and the spread of capitalism, up to the contemporary explosion of craft brewing.

Cooking – Methods – Slow Cooking On sale 9/2/2014 • $19.99 trade paper (Can $23.99) ISBN: 978-1-60774-619-5 • eBook ISBN: 978-1-60774-620-1 8 1/4 x 9; 144 pages; 25 full-color photos All Rights: Crown

Cooking – Beer On sale 9/9/2014 • $18.99 trade paper (Can $21.99) ISBN: 978-1-60774-635-5 • eBook ISBN: 978-1-60774-636-2 7 x 10; 160 pages; fully illustrated All Rights: Crown

Inventive, Delicious Recipes Featuring Nature’s Superfood

The Ultimate A-to-Z Guide to Spirits, Cocktails, and Wine, with 125 Recipes for the World's Great Drinks

The newest “nutritional ‘it’ item” according to the New York Times, chia seeds are packed with eight times more omega-3s than salmon, three times the antioxidants of blueberries, and 70 percent more protein than soybeans. As the founder of Mamma Chia food and juice company, Janie Hoffman has become the face of this health trend, and her cookbook invites readers to learn the secrets of incorporating chia into healthy breakfasts, smoothies, snacks, salads, dinners, sweets, and drinks, such as Chewy Chia and White Chocolate Granola Bars, Ancient Grain Salads, Tart CherryChia Mimosas, and more.

What’s the difference between a martini and a gibson? Which type of glass should a Moscow mule be served in? The Bar Bible answers these questions and more, with fascinating information about everything boozy that’s good to drink. From author and Wine Spectator contributing editor Jennifer Fiedler comes this handsome and comprehensive bartending guide for professional and home bartenders. Including history, lore, and 125 tested recipes, it presents essential bartending information, from the tools of the trade to the history and mythology behind classic and contemporary cocktails, in an easy-to-navigate alphabetical guide.

Cooking – Natural Foods On sale 9/30/2014 • $16.99 trade paper (Can $18.95) ISBN: 978-1-60774-664-5 • eBook ISBN: 978-1-60774-665-2 7 x 8; 144 pages; 35 full-color photos All Rights: Crown

Cooking – Wine & Spirits On sale 9/16/2014 • $19.99 hardcover (Can $23.99) ISBN: 978-1-60774-653-9 • eBook ISBN: 978-1-60774-654-6 5 x 7; 416 pages; 50 illustrations All Rights: Crown

Celebratory Menus and Recipes from New York’s Premier Plant–Based Restaurants

Fast and Delicious Mexican Meals

In the first vegan holiday cookbook from professional chefs, the folks behind acclaimed vegan restaurants Candle Cafe and Candle 79 in New York City present special-occasion favorites. This gorgeous book elevates plant-based fare to a new level with fresh, inventive recipes that blend favorite traditions with a modern sensibility. With dishes like Sweet Potato Latkes with Almond Crème Fraîche for Passover, and Fried Mushrooms with Horseradish Cream and Tapioca Caviar for Christmas, home cooks will be able to wow vegans and omnivores alike.

While making tamales with a large group of people over a few days can be fun, it’s no longer necessary to go old world to enjoy these Mexican favorites. Alice Guadalupe Tapp, author of Tamales 101, has worked her magic to turn this time-consuming process on its head by paring it down to three to four steps that can be done in as little as 45 minutes using time saving tips, products, and tools such as your freezer. All 65 recipes in the book are naturally gluten–free and include both classic tamale recipes such as Red Chile Beef, and novel innovations such as Chorizo and Egg, Bone Marrow, and Baked Fig.

Cooking - Vegetarian On sale 9/30/2014 • $22.99 hardcover (Can $26.99) ISBN: 978-1-60774-647-8 • eBook ISBN: 978-1-60774-648-5 7 7/16 x 9; 224 pages; 40 full-color photos All Rights: Crown

Cooking – Mexican On sale 9/23/2014 • $18.99 hardcover (Can $21.99) ISBN: 978-1-60774-596-9 • eBook ISBN: 978-1-60774-597-6 7 x 8; 176 pages; 25 full-color photos All Rights: Crown

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