Michael Chiarello’s Bottega - Raincoast BooksOutstanding Pastry Chef Award in 2008. Eric Wolfinger is a photographer, surfer, and bread-making apprentice at Tartine Bakery. Like

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Michael Chiarello’s BottegaBy 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.

Also available:

Michael Chiarello’s Casual Cooking$40.00 HC 978-0-8118-3383-7

At Home with Michael Chiarello$40.00 HC 978-0-8118-4048-4

Frankie Frankeny is an acclaimed San Francisco–based

food and lifestyle photographer.

Michael Chiarello’s Bottega$40.00 US • £24.95 UKHC • 978-0-8118-7539-49 x 12 in, 224 pp, 120 color and b/w photographs Rights: WFoodNOVEMBER

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

—Esquire magazine

Marketing and Publicity Plan:

Multi-city appearances

National print and broadcast publicity

Online marketing and publicity campaign

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Tartine BreadBy 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.

Also available:

TartineOver 50,000 copies sold!$35.00 HC 978-0-8118-5150-3

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.

Tartine Bread$40.00 US • £24.95 UKHC • 978-0-8118-7041-28∑ x 10 in, 304 pp, 100 color photographs, paper over board Rights: WFood/BakingNOVEMBER

“ 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

Recipes include salads, puddings, soups, and other clever ways to use days-old bread.

interior spot art


“ 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 SkilletA 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 long-time 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.

From Seed to Skillet$29.95 US • £19.95 UKPB • 978-0-8118-7221-89 x 11 in, 176 pp, more than 100 color photographsRights: WFood/GardeningJANUARY


Apples I Have EatenBy Jonathan Gerken

Of the thousands of known apple varieties, only about twenty can be found in grocery stores. Apples I Have Eaten is a tribute to a bushel of the harder-to-find heirloom apple cultivars—including the Goldrush, Burgundy, Prairie Spy, Hidden Rose, and other nostalgic varieties whose very names hearken back to a simpler time. Each apple was locally sourced, lovingly photographed, and then happily eaten by artist and author Jonathan Gerken. Irresistibly charming and delightfully delectable, this volume is a pictorial feast for everyone from locavores and foodies to art aficionados. The ideal gift for cooks, teachers, and anyone who appreciates the little things in life!

Jonathan Gerken is an author, photographer, artist, and fine press

printer. He lives in the San Francisco Bay Area.

Apples I Have Eaten$14.95 US • £9.99 UKHC • 978-0-8118-7459-55 x 4 in, 108 pp, 94 color photographsRights: WPhotography/ImpulseSEPTEMBER


National promotion program

Promotional poster

National print and online advertising publicity

Vino ArgentinoAn Insider’s Guide to the Wines and Wine Country of Argentina

By Laura Catena • Photographs by Sara Remington • Foreword by Jay Miller

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, Argen-tina is home to malbec, the country’s best-known indig-enous 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.

Vino Argentino$27.50 US • £17.99 UKHC • 978-0-8118-7330-76∑ x 8∂ in, 240 pp, 150 color photographs, 3 maps Rights: WWine/TravelOCTOBER

Goldrush

Jonathan


Absinthe Cocktails50 Ways to Mix with the Green Fairy

By Kate Simon • Photographs by Lara Ferroni

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 every-one’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 con-temporary 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!

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.

Also available:

Tiny Bubbles$14.95 HC 978-0-8118-6226-4

Absinthe Cocktails$19.95 US • £12.99 UKHC • 978-0-8118-7329-16 x 8 in, 112 pp, 36 color photographs Rights: WCocktailsNOVEMBER

“ Absinthe drinkers spend 10 times as much on spirits as the average spirits consumer.”

—The Absinthe Review Network

Farm Together NowCommunities Across the U.S. Bringing Food and Ideas to Your Plate

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

With interest in home gardening at an all-time high and con-cerns 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 edu-cate, 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.

Also available:

Edible Schoolyard$24.95 HC 978-0-8118-6280-6

Farm Together Now$27.50 US • £17.99 UKHC • 978-0-8118-6711-57 x 9 in, 192 pp, color photographs throughout, paper over board Rights: WFood/NonfictionJANUARY

AMY FRANCESCHINI

DANIEL TUCKER

PHOTOGRAPHS BY ANNE HAMERSKY

FOREWORD BY MARK BITTMAN

A portrAit of people, plAces And ideAs for A new food movement.


Flour$35.00 US • £22.95 UKHC • 978-0-8118-6944-77∑ x 10 in, 320 pp, 36 color photographs, hand-drawn script and illustrations throughoutRights: WFood/BakingNOVEMBER

FlourSpectacular 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.

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

—Newsweek

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

—New York Times

Boston magazine’s Best of Boston winner 2002–2009!




Author video


D.I.Y. DeliciousRecipes and Ideas for Simple Food from Scratch

By Vanessa Barrington • Photographs by Sara Remington

For crafty green types who want to master the fundamen-tals 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.

Vanessa Barrington is a chef and author with co-writing credits on

Heirloom Beans. She lives in Oakland, California.

Sara Remington is a food and lifestyle photographer. She lives in

San Francisco, California.

Also available:

Heirloom Beans$22.95 PB 978-0-8118-6069-7

D.I.Y. Delicious$24.95 US • £16.99 UKHC • 978-0-8118-7346-86∑ x 8∑ in, 240 pp, 50 color photographs Rights: WFoodOCTOBER

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

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, easy-to-find, and gloriously few ingredients. Featuring such classics as Sweet Tea Pie and New Orleans Creole Coconut Pie, this tasty homage will fill everyone at the table with Southern hospitality.

Nancie 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.

Leigh Beisch is a San Francisco–based photographer.

Also available:

Southern Cakes$19.95 PB 978-0-8118-5370-5

Southern Pies$22.95 US • £15.99 UKPB • 978-0-8118-6992-88¾ x 8 in, 168 pp, 24 color photographs Rights: WFood/BakingOCTOBER

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Blackbird Bakery Gluten-Free75 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 gor-geous 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 cook-book, gluten-conscious gluttons can dish up all sorts of delectable desserts—anytime the craving strikes!

Blackbird Bakery$24.95 US • £16.99 UKHC • 978-0-8118-7331-47 x 8 in, 224 pp, color photographs Rights: WFood/BakingNOVEMBER

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.


Time for DinnerStrategies, Inspiration, and Recipes for Every Night of the Week • By Pilar Guzmán, Alanna Stang, and Jenny Rosentrach

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, Jenny Rosentrach, and Alanna Stang—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).

Time for Dinner$25.00 US • £16.99 UKHC • 978-08118-7742-87∑ x 9 in, 272 pages, 250 color photographsRights: WEFoodSEPTEMBER

Reclaim the Family Dinner

Stop Scrambling Every Night

Make One Meal that Everyone in the Family Wants to Eat

2Layer a quarter of the potato slices in the dish. Sprinkle with salt, pepper, and a little chopped butter. Top with a third of the prepped chard.

1Preheat oven to 350° F. Butter a 9-by-9-inch baking dish. Peel and thin-ly slice 2 potatoes (with a mandoline, if you have one).

1Place some olive oil in a large sauté pan over medium heat. Cube a 1-pound pork tenderloin and sprinkle it with salt and pepper.

1Cook the linguine al dente; set aside.

3Layer with grated Gruyère or Swiss cheese and a pinch of fresh thyme leaves. Repeat thelayering pro-cess twice more, finishing with the potatoes.

4Pour � cup milk over the top. (The pan will seem very full—don’t worry, it will cook down.)Cover with foil and bake until tender, a little over an hour.

5Remove the foil and top with a last layer of Gruyère or Swiss and, if desired, Par-mesan. Broil until the cheese is melted and golden.

now you have chard “lasagna”

if you have linguine

if you have pork

tenderloin

if you have potatoes

2In a large skillet, sauté 2 minced garlic cloves in olive oil with some red-pepper flakes for 1 minute.

3Add the chard and sauté until wilted; remove from heat. Add the pasta. Toss with salt, pepper, and a handful of grated Parmesan.

4Divide the pasta among bowls and poach (or fry) 1 egg per serving.

4Add a couple of ta-blespoons of white wine (or white-wine vinegar) and � teaspoon horseradish. Cook for about 1 minute, stirring.

5Top each bowl with an egg and some hot sauce, if desired.

5Add the chard and sauté until wilted but still green. Return the pork to the pan and toss until warmed through. Serve with crusty bread.

now you have linguine with chard and egg

3Add a chopped onion to the pan. Reduce heat and sauté until tender.

now you have pork-and-chard hash

2Brown the pork on all sides, tossing until it’s cooked through, about 8 minutes. Remove from the pan; set aside.

It’s time to retire a few ideas you may have about dinner. Meat doesn’t always require two sides,

lasagna doesn’t need noodles, and eggs aren’t only for breakfast. In fact, a bunch of these leafy greens

can yield three dinners that are anything but expected.

NOW FINISH UP

GET STARTED

so you have some

SWISS CHARD

chapter 6 i want to use what i already have 9

prep the chardWash 1 bunch swiss chard in cool water; drain. Trim the leaves from the stems,

then coarsely chop the leaves and pat them dry. (Don’t worry about the exact size of the bunch.

These recipes will work no matter what size your grocery

store or farmers’ market sells.)

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 with her husband and son.

Jenny Rosenstrach was the features director at Cookie maga-

zine, 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.219

p.213

p.209

p.228p.235 $24.95 u.s. $tk.tk can

strategies, inspiration, and recipes for family meals

every night of the week

p.212

p.220p.217 p.163

p.198

p.153

p.222p.209 p.228

p.211 p.216p.228

p.198p.195p.235 p.211p.212 p.155

p.222p.167 p.198

p.224 p.222

p.216

by editors

pilar guzmán, jenny rosenstrach & alanna stang

time for dinner

p.155

time for din

ner

It’s dinnertime. Repeat after us: Life is not chaotic, it’s rich. In this strategy-packed kitchen

companion, you’ll find more than 200 recipes—everything from customizable lasagnas to sushi hand rolls that look like ice cream cones—

that will inspire your family dinner. You’ll also learn how to:

make one meal that everyone in the family wants to eat

break out of your rut

keep the kids distracted while you cook

plan and prep so you’re not scrambling for ideas every night

master a few basic techniques you can fall back on

reclaim dinner so you can start enjoying meals again!

about the authors:Pilar Guzman is the creator of momfilter.com and the founding editor of

Cookie Magazine. She lives in Brooklyn with her husband and two boys and believes anyone can learn to put something delicious on the table.



The Winemaker CooksMenus, Parties, and PairingsBy Christine Hanna • Photographs by Sheri Giblin

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 enter-taining 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!

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.

Harrah’s Entertainment PresentsThe Seven Stars CookbookRecipes from World-Class Casino Restaurants • Edited and Introduced by John Schlimm • Photographs by Frankie Frankeny

From the Seven Stars kitchens of Harrah’s Entertainment’s famed casinos comes this compilation of 125 delectable recipes that will guarantee the home cook a full house every time. An acclaimed lineup of chefs share their top picks for the elegant meals and regional specialties served at world-class casino restaurants across the country. With more than 100 lush photographs, cooking and kitchen tips, menu ideas, and tidbits about the company’s history and grand operations, this dazzling cookbook brings the fun and flair of Harrah’s Entertainment to any dining table or party spread.

John Schlimm is an educator, an artist, and award-winning author.

He lives in St. Marys, Pennsylvania.

Frankie Frankeny is a San Francisco–based photographer. She has

been named one of the “100 Most Creative People in the U.S.” by

Entertainment Weekly.

Harrah’s, Caesars, and Horseshoe are trademarks of Harrah’s Entertainment, Inc.

The Seven Stars Cookbook$45.00 US • £30.00 UKHC • 978-0-8118-7475-59 x 12 in, 320 pp, more than 100 color and b/w photographs Rights: WFoodSEPTEMBER

The Winemaker Cooks$35.00 US • £22.95 UKHC • 978-0-8118-6934-88∂ x 9∑ in, 240 pp, 75 color photographsRights: WFood & WineSEPTEMBER

“ My absolute two favorite passions: food and casinos! Y’all, take it

from me—you will hit the jackpot with this book.”—Paula Deen

Includes recipes from:

John Besh

Bobby Flay

Bradley Ogden

François Payard

Paul Prudhomme

Guy Savoy

With a foreword by Paula Deen

“One of America’s Top 25 Tasting Rooms”—Wine Enthusiast magazine


Skinny Dips60 Recipes for Dips, Spreads, Chips, and Salsas on the Lighter Side of Delicious • By Diane Morgan • Photographs by Sheri Giblin

We all love dips—we just hate what they do to our hips. That’s why snack lovers everywhere will be drooling over the scrumptious spreads in this collection of low-calorie, low-fat party dips. Featuring healthful, guilt-free twists on all the fun, flavorful classics from dips and spreads to tap-enades and salsas—these festive treats are all about healthy indulgences that are heavy on rich, robust flavors. Complete with nutrition facts for each recipe, party plan-ning advice, and do-ahead tips that make preparation a breeze, Skinny Dips makes it a snap to dip and be fit.

Diane Morgan is an award-winning cookbook author, culinary

instructor, and restaurant consultant. She lives in Portland, Oregon.

Sheri Giblin is a San Francisco-based photographer.

Also available:

Delicious Dips$16.95 HC 978-0-8118-4220-4

Skinny Dips$18.95 US • £12.99 UKHC • 978-0-8118-7142-66 x 8 in, 144 pp, 24 color photographs Rights: WFoodSEPTEMBER

The Domaine Chandon CookbookRecipes from étoile Restaurant • 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 culi-nary 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.

Jeff Morgan is a cookbook author and co-owner and winemaker for

Covenant Wines in Napa Valley, where he lives.

France Ruffenach is a San Francisco–based photographer.

The Domaine Chandon Cookbook$40.00 US • £24.95 UKHC • 978-0-8118-7157-09 x 11 in, 224 pp, 75 color photographs Rights: WEFood & WineOCTOBER


The Commonsense Kitchen500 Recipes Plus Lessons for a Hand-Crafted Life • By Tom Hudgens

Every once in a while a cookbook comes along that is at once so useful and so spirited you can imagine it becoming a kitchen staple. The Commonsense 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.

The Commonsense Kitchen$35.00 US • £22.95 UKHC • 978-0-8118-7222-56∆ x 9∑ in, 608 pp, 2-color illustrations throughoutRights: WFoodSEPTEMBER

Try this delicious twist on toast:

Gr iddle Toas t

Just set a skillet over a medium flame (or use the pancake griddle as we do at Deep Springs), generously butter a thick slice of bread on both sides (the basic dinner bread recipe in this book is excellent for toast), and toast the bread in the skillet, checking it carefully and turning it a few times, until it is golden brown. Serves 1.

“ 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 work-ing 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


Fast Breads50 Recipes for Easy, Delicious Bread

By Elinor Klivans • Photographs by Susie Cushner

Best-selling author and baking authority Elinor Klivans presents 65 of the finest and fastest recipes for baking homemade breads. With simple, easy-to-master tech-niques, 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!

Elinor Klivans is the best-selling author of many cookbooks, includ-

ing Cupcakes and Chocolate Cakes. She lives in Camden, Maine.

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

Also available:

Chocolate Cake$22.95 PB 978-0-8118-6872-3

Cupcakes$16.95 PB 978-0-8118-4545-8

Fast Breads$19.95 US • £12.99 UKPB • 978-0-8118-6570-88¾ x 8 in, 144 pp, 24 color photographs Rights: WFood/BakingOCTOBER

Very Merry Cookie PartyHow to Plan and Host a Christmas Cookie Exchange

By Barbara Grunes and Virginia Van Vynckt

Photographs by France Ruffenach

Today’s busy bakers want to make a gorgeous variety of delicious Christmas cookies without spending days upon flour-smudged days mixing, rolling, and baking. This is your guide to the Christmas cookie exchange, where everyone shows up with a few batches of homemade cookies to swap. It’s all the variety without the fuss! Red-and-white striped edges make this adorable book look like a Christ-mas present, with 120 recipes to choose from, plus tips for decorating, planning, and throwing the party.

Barbara Grunes has written more than 45 cookbooks, including

The Best Bake Sale Ever Cookbook. She lives in the Chicago area.

Virginia Van Vynckt is a writer, editor, and Web designer. She lives

in the Chicago area.

France Ruffenach is a San Francisco–based photographer.

Very Merry Cookie Party$19.95 US • £12.99 UKPB • 978-0-8118-6675-08£ x 8£ in, 248 pp, 24 color photographs Rights: WBaking/HolidaysNOVEMBER

Cookies! Cookies! Cookies!

“ Elinor Klivans is one of my favorite food writers. I can never resist her.”

—Nigella Lawson, Food Network host and

author of Nigella Bites and Nigella Express

BREADSYEAST

BISCUITSP

OP

OVER

S

WAFFLES

MUFFINS

ROLL

STWISTS

BUNS

CRUMPETS

CRESCEN

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DOUGHNUTS

ROUND

FOCACCIA

TOAST

STROMBOLI

YEAS

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Klivans

FAST

BR

EA

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Few taste treats are more satisfying than a fresh,

warm loaf of bread–especiallywhen that loaf

comes right out of your own oven. Elinor Klivans,

trusted author of Cupcakes! and Chocolate

Cakes, has developed 50 recipes for homemade

breads, scones, buns, and biscuits.

In Fast Breads, you’ll find easy-mix batter breads that prep in 10 minutes or less and can be mixed by hand. For a morning treat, bake Butter Crescents or Crumpets, which beg to be spread with sweet jam. A Salami, Prosciutto, Provolone & Sweet Red Pepper Stromboli is perfect for your cheesy lunch-time fix.

Even your most hectic weeks can be filled with fresh bread. When you’re super-crunched for time, bake any of the Super-fast Breads; Savory Lemon-Leek Loaf or Pumpkin–Chocolate Chip Pancakes take onlymoments to prepare. If you have extra bread on your hands, don’t waste a crumb. Elinor has devoted an entire chapter to using it up in a most delicious manner. You’ll bake extra loaves to make Winter Panzanella Salad, and Ribollita, a Tuscan bread and vegetable soup.

Fast Breads helps you master bread making—without spending hours doing it.

$19.95 U.S.

is the best-selling author of Cupcakes!, Big Fat Cookies, Chocolate Cakes, and Potpies. She is a food writer who has published articles for Bon Appétit, Fine Cooking, and the Washington Post, among others. She lives in Camden, Maine.

is a food and travel photographer who has photographed many Chronicle Books, including Big Night In and Martha’s Vineyard Table. She lives in New York.

ELINOR KLIVANS

SUSIE CUSHNER

Also AvAilAble:

cover design by lesley feldman Manufactured in China

WWW.CHRONICLEBOOKS.COM

Kar

en G

ood BREADS

FASTfor EASY, DELICIoUS brEAD

PHOTOGRAPHS BYSUSIE CUSHNER

BY ELINOR KLIVANS

50 rECIpESTREAT YOURSELF TO FAST, HOT, HOME-BAKED

BREAD. ELINOR KLIVANS HAS

DEVELOPED FIFTY RECIPES FOR

HOMEMADE BREADS, SCONES,

BUNS, AND BISCUITS THAT MIX

AND BAKE IN RECORD TIME.

FROM SWEET SCONES AND BAB-

KAS TO SAVORY AND NUTRI-

TIOUS MULTIGRAINS AND DARK

RYES, EVERY REAL BREAD YOU

WANT TO MAKE — FAST — IS

INSIDE THIS BOOK.

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


Cake Pops by Bakerella$19.95 US • £12.99 UKHC • 978-0-8118-7637-78¾ x 8 in, 160 pp, 60 color photographs, semi-concealed Wire-O bindingRights: WFood/BakingDECEMBER

Cake Pops by BakerellaTips, 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 alterna-tive 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 amaz-ing 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.

She is a graphic designer, amateur photographer, and

wannabe food stylist based in Georgia.


Author video



CAKE POPSBY

Tips, Tricks, and Recipes for More Than 40 Irresistible Mini Treats

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

Food & Drink Best SellersFood & Drink Best Sellers

ULTIMATE BAR BOOK$19.95 HC • 978-0-8118-4351-5

CHEESE & WINE$24.95 HC • 978-0-8118-5743-7

MASTERING THE GRILL$24.95 PB • 978-0-8118-4964-7

FOODIE FIGHT $18.95 box • 978-0-8118-5864-9

ART OF THE SLOW COOKER$24.95 PB • 978-0-8118-5912-7

WINE WARS$19.95 BOX • 978-0-8118-6834-1

DELICIOUS DIPS$16.95 HC • 978-0-8118-4220-4

STONEWALL KITCHEN APPETIZERS$19.95 HC • 978-0-8118-6869-3

COOKING UP A STORM$24.95 PB • 978-0-8118-6577-7

THE BEST CASSEROLE BOOK EVER$24.95 PB • 978-0-8118-5624-9

SUNdAY SOUP$19.95 PB • 978-0-8118-6032-1

THE BIG BOOK OF SOUPS & STEWS$19.95 PB • 978-0-8118-3056-0

TOP CHEF: THE COOKBOOK$29.95 HC • 978-0-8118-7347-5

TOP CHEF qUICKFIRE CHALLENGE GAME$19.95 box • 978-0-8118-6994-2

TOP CHEF: THE qUICKFIRE COOKBOOK$29.95 HC • 978-0-8118-7082-5

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STICkY, CHEWY, MESSY, GOOEY FOR kIdS$19.95 HC • 978-0-8118-6782-5

TARTINE$35.00 HC • 978-0-8118-5150-3

MASTERING THE ART OF CHINESE COOKING$50.00 HC • 978-0-8118-5933-2

LUSCIOUS LEMON DESSERTS$19.95 HC • 978-0-8118-2893-2

ALL CAKES CONSIDERED$24.95 HC • 978-0-8118-6781-8

I LOVE MACARONS$14.95 PB • 978-0-8118-6871-6

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

NEW VEGETARIAN$19.95 PB • 978-0-8118-6579-1

CUPCAKE KIT$19.95 kIT • 978-0-8118-6659-0

CUPCAKES!

$16.95 PB • 978-0-8118-4545-8

PRINCESS TEA

$19.95 HC • 978-0-8118-6177-9


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SALES REPRESENTATIVES


VVan Vynckt, Virginia, 14

Very Merry Cookie Party, 14

Vino Argentino, 5

WWilliams, Jimmy, 4

Winemaker Cooks, 11

HHanna, Christine, 11

Heeger, Susan, 4

Hudgens, Tom, 13

KKlivans, Elinor, 14

MMatheson, Christie, 7

McDermott, Nancie, 8

Michael Chiarello’s Bottega, 2

Morgan, Diane, 12

Morgan, Jeff, 12

Morgan, Karen, 9

RRobertson, Chad, 3

Rosentrach, Jenny, 10

SSchlimm, John, 11

Seven Stars Cookbook, 11

Simon, Kate, 6

Skinny Dips, 12

Southern Pies, 8

Stang, Alanna, 10

TTartine Bread, 3

Time for Dinner, 10

Tucker, Daniel, 6

AAbsinthe Cocktails, 6

Apples I Have Eaten, 5

BBarrington, Vanessa, 8

Blackbird Bakery, 9

Bottega, 2

CCake Pops by Bakerella, 15

Catena, Laura, 5

Chang, Joanne, 7

Chiarello, Michael, 2

Commonsense Kitchen, 13

DD.I.Y. Delicious, 8

Domaine Chandon Cookbook, 12

Dudley, Angie, 15

FFarm Together Now, 6

Fast Breads, 14

Flour, 7

Franceschini, Amy, 6

From Seed to Skillet, 4

GGerken, Jonathan, 5

Grunes, Barbara, 14

Guzmán, Pilar, 10

INDEX

Chronicle BooksEnvironmental Policy

Chronicle Books is committed to environmental sustainability by supporting the protection of the earth’s natural resources. We implement policies that support the global preservation of endan-gered forests, use recycled materials, and work to minimize excess throughout our supply chain. We are also dedicated to protecting the environ-ment through responsible business practices. From sourcing certified paper for our products to implementing greater efficiency in our inventory management, we actively seek out new opportu-nities to improve all aspects of our workflow.

Documents

Michael Chiarello’s Bottega - Raincoast BooksOutstanding Pastry Chef Award in 2008. Eric Wolfinger is a photographer, surfer, and bread-making apprentice at Tartine Bakery. Like