Ten Speed Press Food + Drink Catalog - Fall 2014

8/13/2019 Ten Speed Press Food + Drink Catalog - Fall 2014

1/32

FALL 2014

TEN SPEED PRESSFood + Drink


2/32


3/32

FORTHCOMING SPRING 2014 TITLES

David Lebovitz is a rare specimen: both a terrificstoryteller and a brilliant, uncompromising recipe

writer . . . Id follow him blindfolded on this

journey to the City of Light.

YOTAM OTTOLENGHI, coauthor ofJerusalem andOttolenghi

Healthy fast food has a new superhero. Tess Mastersblends up great-tasting dishes that make it easy to

eat well, detoxify, and rebalance. If youre looking for

healthy, convenient meals without all the processedstuff and sugar, look no further.

MARK HYMAN, MD,chairman of the Institute forFunctional Medicineand six-time New York Times

best-selling author

MY PARIS KITCHENDavid Lebovitz

ISBN: 978-1-60774-267-8 eBook ISBN: 978-1-60774-268-5

THE BLENDER GIRLTess Masters

ISBN: 978-1-60774-643-0 eBook ISBN: 978-1-60774-644-7


4/32

This is simply wonderful cooking . . . modern,

smart, and thoughtful. I love it.

NIGEL SLATER,author ofTender,Ripe, andNotes from the Larder

Ottolenghi and Tamimi have a genius for addingintrigue to every dish, for making spices and herbs

surprising, and for combining flavors that draw us in andwarm 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

FROMNEW YORK TIMESBESTSELLING AUTHORSYOTAM OTTOLENGHI AND SAMI TAMIMI

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

BON APPTIT

Creative, splendidly illustrated recipes that you areunlikely to find in any other single cookbookor any

other single cityin the world.

WALL STREET JOURNAL

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

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


5/32

The hotly anticipated follow-up to London chef Yotam Ottolenghis

bestselling and award-winning cookbook Plenty, featuring 120

vegetarian dishes organized by cooking method.

Ottolenghis monumentally successful cookbook Plentychanged

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 Morecontinues 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 OTTOLENGHIowns an eponymous group of four

restaurants, plus the high-end restaurant, Nopi, in London. His

previous cookbooksPlenty,Jerusalem, and Ottolenghihave

all been on the New York Timesbestseller list. Yotam writes for

The Guardian, and appears on BBC. He lives in London.

PLENTY MOREYOTAM OTTOLENGHI

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

eBook ISBN: 978-1-60774-622-5 7 2/3x 10 2/3 ; 320 pages; 130 full-color photos All US Rights: Crown

All Foreign Rights: InkWell Management, LLC


6/32


7/32

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 1/2x 11 1/2; 288 pages; 150 full-color photos All Rights: Crown

THE SLANTED DOORModern Vietnamese Food

CHARLES PHAN

The long-awaited cookbook from The Slanted Door,

James Beard award-winning chef Charles Phans beloved

San Francisco Vietnamese restaurant.

Charles Phan opened The Slanted Door in San Franciscos 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 Dooris 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 PHANis 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 Foundations list of Whos 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

81/2x 101/2; 256 pages; full color


8/32

FLOUR + WATERPasta

THOMAS MCNAUGHTON

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

chef Thomas McNaughton of San Franciscos hottest Italian

restaurant, flour + water.

The overwhelming local following and national reputation of San

Franciscos flour + water speaks volumes about the quality of chef

Thomas McNaughtons 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 combinationssuch

as Corn and Crescenza Cappelletti with Bitter Honey; Spaghetti

with Confit Albacore, Pole beans, and Chili Flakes; and Asparagus

Caramelle with Brown Butterset Flour + Waterapart 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 chefs

flair, Flour + Wateris a must-have for all home pasta-makers.

THOMAS MCNAUGHTONis 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 1/2x 10; 272 pages; 100 full-color photos All Rights: Crown


9/32


10/32


11/32

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 3/4x 11 3/4 ; 304 pages; 150 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

Cuisinefollows Kostows 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 Journalrecently praised as a

temple of modern American cuisine. Through nearly 100 artfully

constructed recipes and storiesof discovering an abundance of

ingredients growing wild in the woods near his St. Helena home or

spending afternoons firing pottery with local ceramistsKostow

introduces readers to a new Napa, one thats rich in history, flavor,

and community.

CHRISTOPHER KOSTOWis head chef at The Restaurant atMeadowood, which earned three Michelin stars and four stars in

the San Francisco Chronicleunder 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 & WinesBest New Chefs in 2009.

A NEW NAPA CUISINECHRISTOPHER KOSTOW


12/32

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 1/4x 9 7/8 ; 304 pages; 150 full-color photos and illustrations All US Rights: Crown

All Foreign Rights: Straus Literary

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 drinkformulas, Death & Cois not only a comprehensive collection of the

bars 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 & Cois 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 & Colike its namesake baris bold, elegant, and settingthe pace for mixologists around the world.

DAVID KAPLANis 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. Hes been an editor at Food & Wine, Wine

Spectator, and Every Day with Rachael Raymagazines. From 2008

to 2011, he was the editor-in-chief of Tasting Table. ALEX DAY is a

formerDeath & Co bartender and the co-owner of Proprietors LLC.

He lives in Los Angeles.

DEATH & COModern Classic Cocktails, with More than 500 Recipes

DAVID KAPLAN, NICK FAUCHALD, AND ALEX DAY


13/32


14/32


15/32

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 5/8x 10 5/8 ; 320 pages; 125 full-color photos World English Rights: Crown

All Translation Rights: The Cowles-Ryan Agency

A gorgeous, impeccably designed cookbook from one

of Denmarks star chefs, in which he reveals the theory

and philosophy behind the food of his award-winning

restaurant Relae.Chef Christian F. Puglisis 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. Relaeis Puglisis 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 chefs creative process.

CHRISTIAN F. PUGLISIfounded Relae in 2010 after working in the

kitchens at El Bulli, Noma, Rgeriet, Le Petit Bofinger, Taillevent,Sren K, and Restaurant Olivia. He writes ar ticles 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

Journalselected him as one of the top ten chefs in the world under

30. He lives in Copenhagen.

RELAEA Book of Ideas

CHRISTIAN F. PUGLISI


16/32

Cooking Mexican On sale 9/2/2014 $22.00 hardcover (Can $26.00) ISBN: 978-1-60774-562-4


From the wildly popular San Francisco restaurants and food

stall comes this collection of fresh Cal-Mexican recipes for

fun, accessible taqueria fare.

Whether youre 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.

Tacolicioustranslates 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 DESERANis 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.

TACOLICIOUS

Festive Recipes for Tacos, Snacks, Cocktails, and More

SARA DESERAN WITH JOE HARGRAVE, ANTELMO FARIA,

AND MIKE BARROW


17/32


18/32


19/32

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 1/2x 10; 288 pages; 125 full-color photos All Rights: Crown

A comprehensive guide to making pizza, covering nine different

regional stylesincluding standards like Neopolitan, Roman, and

Chicago, as well as renowned pizza sub-specialties like St. Louis

and Californianfrom 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, theres 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

Bibleis the worlds 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 GEMIGNANIis the chef and owner of three restaurants:

Tonys Pizza Napoletana and Tonys Coal-Fired Pizza in San

Francisco and Pizza Rock in Sacramento. Hes also the co-ownerof the International School of Pizza in San Francisco. Gemignani

has been making pizza for over 20 years and holds an impressive

set of awards.

THE PIZZA BIBLEEverything You Need to Know to Make Napoletano to

New York Style, Deep Dish and Wood-fired, Thin Crust,Stuffed Crust, Cornmeal Crust, and More

TONY GEMIGNANI WITH SUSIE HELLER AND STEVE SIEGELMAN


20/32

Cooking Scandinavian On sale 9/9/2014 $40.00 hardcover (Can $46.00) ISBN: 978-1-60774-498-6


An unprecedented look into the food and culture of Iceland,

from the islands premier chef and the owner of Reykjavks

Restaurant Dill.

Northis a celebration of the utterly unique, starkly beautifulfoodways 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 Timesphotographer

Evan Sung provides a mix of lush landscape photography and

styled food, making this a gorgeous and definitive culinary guide

to one of the worlds burgeoning travel destinations.

ChefGUNNAR GSLASONopened Restaurant Dill in Reykjavks

historic Nordic House in 2009. His contemporary cooking,

which celebrates Icelands 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 Icelands restaurant of the year every year

since it opened. In his spare time, Gslason can be found foraging

with his children for ingredients to stock his restaurants pantry, or

salmon fishing in one of Icelands glacial rivers. JODY EDDYis the

author of Come In, Were Closed, which profiled the staff meals

of 25 of the worlds 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 Gslasons cooking philosophy ever since.

NORTHThe New Nordic Cuisine of Iceland

GUNNAR GSLASON AND JODY EDDY


21/32

Cooking Wine & Spirits On sale 10/14/2014 $24.99 hardcover (Can $28.99) ISBN: 978-1-60774-581-5


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

of sherrya 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 usesin cocktails, as a near-

perfect pairing for food, and a delightful sipping beverage

sherry is finally getting the attention it deserves in bars and

restaurants around the country. Smartly packaged and beautifully

photographed, Sherrywill be the first non-academic book on thesubject in decades. Filled with colorful stories, up-to-date producer

profiles, and recipes for both cocktails and food to be eaten

alongside, Sherryis essential reading for aspiring sommeliers,

mixologists, and lay enthusiasts.

TALIA BAIOCCHIis the editor-in-chief ofPunch. Formerly, she was

the wine editor for Eater, a columnist at Wine Spectator, and editor

of WineChap.com in the United States. She has written for the San

Francisco Chronicle, Decanter, Bon Apptit, 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.

SHERRYA Modern Guide to the Wine Worlds Best-Kept Secret,

with Cocktails and RecipesTALIA BAIOCCHI


22/32

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 peoplediscover 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, MoroccanCarrot Salad, Zucchini Lasagne, Japanese Fried Chicken, and Apple-

Berry Crumble.

PETE EVANSis 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 Feaston PBS. He has also been featured on The

Martha Stewart Show, The Rachael Ray Show,and the CBS Early Show.

THE PALEO CHEFQuick, Flavorful Paleo Meals for Eating Well

PETE EVANS

Cooking Health and Healing GlutenFree 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 1/4x 91/2; 224 pages; 100 full-color photos

World Rights Except Australia and New Zealand: Crown.


23/32

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 1/2x 9 3/4; 320 pages; 60 full-color photos All Rights: Crown

A narratively rich cookbook of French and Californian recipes from

longtime Chez Panisse executive chef Jean-Pierre Moull and his

wife, Denise Moull.

French Rootsspans 60 years and two continents, following the livesof its authorshusband-and-wife team Jean-Pierre and Denise

Moullthrough food. Beginning with the dishes of old-world

France, the couples 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 Frenchwine. 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 Rootsis

the story of an adventure of two people and two cuisines.

Until his retirement in April 2012, JEAN-PIERRE MOULLwas the

executive chef at Chez Panisse, where he began working in 1975.

DENISE MOULLcomes from the Bordeaux wine-making empireof 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.

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

JEAN-PIERRE MOULL AND DENISE MOULL


24/32

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

eBook ISBN: 978-1-60774-517-4 73/8x 9 1/4 ; 256 pages; 35 full-color photos All Rights: Crown

A fascinating, unexpected exploration of one of the culinary

worlds most under appreciated topics: bitterness.

What do coffee, IPA beer, dark chocolate, and radicchio

all have in common? Theyre bitterand 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 bitterunlike sweet, which

can indicate a nutrient-rich food, and salty, which indicates

the presence of needed mineralscan signify a poison,

so an appreciation for bitterness must develop with age and

experience. In the capable hands of McLagan, bitternessemerges 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, Bonesand Fat, each won

James Beard and IACP awards, and Odd Bitswas nominated

for both. She lives in Toronto.

BITTERA Taste of the Worlds Most Dangerous Flavor, with Recipes

JENNIFER MCLAGAN

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


ISBN: 978-1-58008-998-2



25/32

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 movementfrom cold

fermentation and whole grain breads to unconventional methods

for making gluten-free bread. InBread 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 collectionwill appeal to avid bakers; health-conscious cooks; and food-

allergic, gluten-sensitive, and diabetic households.

PETER REINHARTis a baking instructor and faculty member at

Johnson and Wales University in Charlotte, North Carolina.

He was the cofounder of Brother Junipers Bakery in Santa Rosa,

California, and is the award-winning author of eight books on

bread baking.

BREAD REVOLUTIONWorld-Class Baking with Sprouted and Whole Grains,

Heirloom Flours, and Fresh TechniquesPETER REINHART

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

Also by Peter Reinhart

THE BREAD BAKERS APPRENTICE


ISBN: 978-1-58008-268-6

eBook ISBN: 978-1-60774-129-9


PETER REINHARTS ARTISAN

BREADS EVERY DAY


ISBN: 978-1-58008-998-2

eBook ISBN: 978-1-60774-086-5



26/32

Finally, everyone can celebrate their favorite holidays and

special occasionsand even the every daywith extraor-

dinary gluten-free cakes. Pastry chef turned wellness coach

Catherine Ruehle shares 60 cake recipes that are every bit as

indulgent as the flour-based ones we adore, but gluten-free,

all-natural, and with alternatives given for vegan, dairy-free,

and nut-free renditions. Recipes include Pink Velvet Cake

made electrifyingly red with strawberries instead of food

dye, Carrot Cake still nutty with a gluten-free whole-grain

flour blend, and Peanut Butter and Jelly Cupcakes that chil-

dren of all ages will adore.

LET US ALL EAT CAKEGluten-Free Recipes for Everyones

Favorite Cakes

CATHERINE RUEHLE WITH SARAH SCHEFFEL

EATThe Little Book of Fast Food

NIGEL SLATER

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

Cooking - British

On sale 9/30/2014 $27.99 hardcover

ISBN: 978-1-60774-7260 eBook ISBN: 978-1-60774-7277

5 1/2x 75/8; 464 pages; 210 full-color photos

All Rights: Harper Collins Publishers Ltd.

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

COOKBOOK OF THE YEAR, THE TIMES OF LONDON

Britains foremost food writer returns with a deliciously sim-

ple collection of over 600 ideas for dinner. Widely heralded

as one of 2013s 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, Ripeand Tender. He has

written a column for TheObserverfor twenty years.


27/32

Between digital overload, sleep deprivation, and the stress

of modern life, most peoples brains are constantly in flight-

or-fight mode. Fortunately, chef Rebecca Katz, author of

TheCancer Fighting Kitchenand The Longevity Kitchen, has

harnessed the latest research on brain function to identify

how the foods we consume can improve the brains ability

to control cognition, emotion, and physical functionall of

which dictate memory, mood, and motion. This collec tion

translates the very best of this science into the kitchen with

120 nutrient-dense recipes.

THE HEALTHY MINDCOOKBOOK

Big-Flavor Recipes Featuring theTop 20 Brain-Boosting Foods

REBECCA KATZ WITH MAT EDELSON

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 7/16x 10; 256 pages; 60 full-color photos

All Rights: Crown

The Moosewood Cookbook,first published in 1974, has

gone on to inspire generations to cook simple, vegetable-

based, seasonal food. A classic listed as one of the top ten

best-selling cookbooks of all time by the New York Times,

Mollie Katzens 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 let tering, this is a revival that both long-time

fans and those just discovering Moosewoodwill savor.

MOOSEWOOD COOKBOOK40th Anniversary Edition

MOLLIE KATZEN

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


28/32


29/32

Whats the difference between a martini and a gibson?

Which type of glass should a Moscow mule be served in?

TheBar Bibleanswers these questions and more, with fas-

cinating information about everything boozy thats good to

drink. From author and Wine Spectatorcontributing editor

Jennifer Fiedler comes this handsome and comprehensive

bartending guide for professional and home bartenders.Including history, lore, and 125 tested recipes, it presents

essential bartending information, from the tools of the trade

to the history and mythology behind classic and contempo-

rary cocktails, in an easy-to-navigate alphabetical guide.

THE BAR BIBLEThe Ultimate A-to-Z Guide to Spirits,

Cocktails, and Wine, with 125 Recipes

for the World's Great Drinks

JENNIFER FIEDLER

Cooking Wine & Spirits


ISBN: 978-1-60774-653-9 eBook ISBN: 978-1-60774-654-6

5 x 7; 416 pages; 50 illustrations

All Rights: Crown

The newest nutritional it item according to the New

York Times, chia seeds are packed with eight times more

omega-3s than salmon, three times the antioxidants of blue-

berries, and 70 percent more protein than soybeans. As

the founder of Mamma Chia food and juice company, Janie

Hoffman has become the face of this health trend, and her

cookbook invites readers to learn the secrets of incorporat-ing chia into healthy breakfasts, smoothies, snacks, salads,

dinners, sweets, and drinks, such as Chewy Chia and White

Chocolate Granola Bars, Ancient Grain Salads, Tart Cherry-

Chia Mimosas, and more.

THE CHIA COOKBOOKInventive, Delicious Recipes

Featuring Natures Superfood

JANIE HOFFMAN

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


30/32

While making tamales with a large group of people over a few

days can be fun, its no longer necessary to go old world to

enjoy these Mexican favorites. Alice Guadalupe Tapp, author

of Tamales 101, has worked her magic to turn this time-con-

suming process on its head by paring it down to three to four

steps that can be done in as little as 45 minutes using time

saving tips, products, and tools such as your freezer. All 65

recipes in the book are naturally glutenfree and include

both classic tamale recipes such as Red Chile Beef, and

novel innovations such as Chorizo and Egg, Bone Marrow,

and Baked Fig.

TAMALESFast and Delicious Mexican Meals

ALICE GUADALUPE TAPP

Cooking Mexican


ISBN: 978-1-60774-596-9 eBook ISBN: 978-1-60774-597-67 x 8; 176 pages; 25 full-color photos

All Rights: Crown

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 Crme Frache for Passover, andFried Mushrooms with Horseradish Cream and Tapioca

Caviar for Christmas, home cooks will be able to wow veg-

ans and omnivores alike.

VEGAN HOLIDAY COOKINGFROM CANDLE CAFE

Celebratory Menus and Recipes from NewYorks Premier PlantBased Restaurants

JOY PIERSON, ANGEL RAMOS,AND JORGE PINEDA

Cooking - Vegetarian


ISBN: 978-1-60774-647-8 eBook ISBN: 978-1-60774-648-57 7/16x 9; 224 pages; 40 full-color photos

All Rights: Crown


31/32

Titles, prices, and other contents of this catalog are subject to

change without notice. All orders are subject to acceptance and

availability and are F.O.B. Publishers shipping point. Orders will be

filled at prices and on terms in effect on date of shipment.

All prices shown are Publishers suggested prices. Any reseller is freeto charge whatever price he or she wishes for the products listed in

this catalog.

Publicity and Media Questions: 510-285-3034 [email protected].

Send orders to:Random House, LLC

400 Hahn Road

Westminster, MD 21157

1-800-733-3000

[email protected]

Established Accounts Order Department:Random House, LLC

Attn: Order Entry

400 Hahn Road

Westminster, MD 21157

Phone: 800-733-3000

Fax: 800-659-2436

For accounts wishing to be serviced by a field rep,

call our Field Sales Department:Phone: 800-729-2960Fax: 800-292-9071

For foreign territories, please contact:Random House, LLC

International Division

1745 Broadway

New York, NY 10019

[email protected]

Customer Service and Credit DepartmentsPhone: 800-726-0600

Canadian Orders and Inquiries:Random House of Canada, LLC

Diversified Sales

2775 Mattheson Blvd. East

Mississauga, ON L4W 4P4

Phone: 800-668-4247

Fax: 905-624-8091

RETAIL FIELD REPRESENTATIVES

Lines By Alan Green301-469-6177

DE, E. PA, S. NJ, MD, VA

Washington, D.C.

Anne McGilvray & Company312-321-0710 (Chicago)

800-527-1462 (Dallas)

952-932-7153 (Minnetonka)

AR, KS, IL, IN, LA, MI, MO, MN,

N. KY, ND, OK, OH, SD, TX,

W. PA, WI

Darrah & Company800-741-6614 (Atlanta)

AL, FL, GA, MS, NC, S. KY, SC, TN

Fieldstone Marketing843-715-0005

NY (Metro and Westchester)

NJ (Excluding Southern tip)

Karen Sobolesky & Co.907-929-3161 (Anchorage Showroom)

AK

Stephen Young & Associates213-748-8814 (S. California)

AZ, CA, CO, HI, NM, NV, UT, WY

Ted Weinstein andThe Company He Keeps206-763-9474

ID, OR, MT, WA

Main Street Reps888-654-6246

CT, MA, ME, NH, NY, RI, VT

Upstate NY (Zips 120-125/127-149)

ORDERING INFORMATION

New Accounts, Sales Representatives,and General Info:Random House, LLC

Specialty Retail Division

1745 Broadway, M.D. 6-3

New York, NY 10019

Phone: 800-729-2960

Fax: 800-292-9071

[email protected]

Printed in the U.S.A.

Copyright 2014 by the Crown Publishing Group

Visit CrownPublishing.com

Catalog design by Margaux Keres

Front cover image by Peden + Munk from Beyond The Vineyard

Back cover image by Ed Anderson from TheSlanted Door

Inside front cover image by Ed Anderson from My Paris Kitchen


32/32

TEN SPEED PRESS

An imprint of the Crown Publishing Group,

a division of Random House LLC,a Penguin

Random House Company, New York

visit us at tenspeed.com

@tenspeedpress

TEN SPEED PRESS2625 Alcatraz Avenue #505

Berkeley, CA 94705

TEN SPEED PRESS

An imprint of the Crown Publishing Group,

a division of Random House LLC, a Penguin

Random House Company, New York.visit us at tenspeed.com

@tenspeedpress

TEN SPEED PRESS2625 Alcatraz Avenue #505

Berkeley, CA 94705

Documents

Ten Speed Press Food + Drink Catalog - Fall 2014