SPRING + SUMMER 2016TEN SPEED PRESS

food + drink

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“No chef captures the flavors of the moment

better than Yotam Ottolenghi.”

—Bon Appétit

“Ottolenghi is a genius with vegetables—it’s possible

that no other chef has devised so many clever ways

to cook them.”

—Food & Wine

FORTHCOMING FALL 2015 TITLES

NOPI: THE COOKBOOKYOTAM OTTOLENGHI AND RAMAEL SCULLY

ISBN: 978-1-60774-623-2eBook ISBN: 978-1-60774-624-9

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NEAR & FARRecipes Inspired by Home and Travel

HEIDI SWANSON

ISBN: 978-1-60774-549-5eBook ISBN: 978-1-60774-550-1

“Near & Far is a delicious paean to the culinary glories

of world travel, and the grounding comfort found in

returning to one’s own home kitchen. Heidi Swanson

has married her keen traveler’s eye to her devoted

home cook’s soul, and created a quietly sumptuous

masterpiece rooted in place that stands alongside

the work of Pico Iyer and Yotam Ottolenghi for sheer,

mouthwatering breadth. This book will never leave

my kitchen.”

—Elissa Altman, author of Poor Man’s Feast

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Cooking – American – California Style • On sale 3/29/2016 • $35.00 hardcover (Can $45.00) • ISBN: 978-1-60774-840-3 eBook ISBN: 978-1-60774-841-0 • 8 x 10; 304 pages; 100 full-color photos • All Rights: Crown

HOME COOKED 100 Essential Recipes for a New Way to Cook

ANYA FERNALD WITH JESSICA BATTILANA

A recipe-driven guide for stocking your pantry with

homemade base ingredients that can be used to

transform easy weeknight meals, by the cofounder

of the Belcampo Meat Co.

Anya Fernald’s style of cooking is rustic and simple,

shaped by her years of experience working on farms, living

in Italy, and running Slow Food Nation—but it is also

sophisticated and brilliant. Her secret: creating beautiful,

flavorful base ingredients ahead of time that can later be

used to assemble luscious meals. In Home Cooked, Fernald

teaches readers these heritage skills for homemade sauces,

pickles, and slow-cooked meats while guiding readers into

becoming more intuitive home cooks.

Anya Fernald is a sustainable food expert and cofounder

and CEO of the Belcampo Meat Co., the world’s largest

sustainable meat company. She organized and headed

up Slow Food Nation, launched the Eat Real Festival, and

created the Food Craft Institute. She lives in Oakland, CA.

Jessica Battilana has coauthored three cookbooks and her

work has appeared in Martha Stewart Living, New York

Times, Wall Street Journal, Gastronomica, Saveur, Sunset,

and the Best Food Writing 2008 Anthology. She lives in

San Francisco.

From Home Cooked

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Cooking – Restaurants • On sale 4/19/2016 • $40.00 hardcover (Can $51.00)ISBN: 978-1-60774-992-9 • eBook ISBN: 978-1-60774-993-6 • 8 1⁄2 x 10; 324 pages; 100 full-color photographs

North American English Rights: Crown; All Other Rights: Cornerstone

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CHILTERN FIREHOUSE

NUNO MENDES AND ANDRÉ BALAZS

A gorgeously photographed cookbook featuring the

food and atmosphere of London’s white-hot Chiltern

Firehouse, a playful New York–style brasserie drawing

crowds from around the globe.

Housed in a former fire station in London’s Marylebone

neighborhood, Chiltern Firehouse has become the talk

of London. Owned by hotelier André Balazs, whose other

properties include the Chateau Marmont and the Mercer

Hotel, the exquisitely designed space is overflowing with

A-listers every night of the week. What draws them in

is the design, but what makes them stay is chef Nuno

Mendes’s incredible food—crab doughnuts, monkfish

cooked over pine, and wood-grilled Iberico pork. With a

lush, transporting package, Chiltern Firehouse will bring the

charm of London’s hottest restaurant to America’s shores.

Nuno Mendes was born in Portugal and trained at the

California Culinary Academy before working for chefs

like Ferran Adria, Jean-Georges Vongerichten, and

Wolfgang Puck.

André Balazs is a world-renowned hotelier and

restauranteur with properties in New York, Los Angeles,

Miami, and the Hamptons. Chiltern Firehouse is his first

European venture.

From Chiltern Firehouse

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Cooking – Barbecue • On sale 3/29/2016 • $32.50 hardcover (Can $41.50) • ISBN: 978-1-60774-752-9 • eBook ISBN: 978-1-60774-753-67 5⁄8 x 10 5⁄8; 272 pages; 100 full-color photos • All Rights: Crown

AROUND THE FIRERecipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant

GREG DENTON AND GABRIELLE QUIÑÓNEZ DENTON

WITH STACY ADIMANDO

The highly anticipated and innovative cookbook from

the duo behind one of Portland, Oregon’s favorite

restaurants, Ox, featuring recipes for year-round backyard

grilling inspired by the wood-fire cooking traditions of

Latin America.

Greg Denton and Gabrielle Quiñónez Denton’s “Argentine-

by-way-of-Portland” cooking at Ox Restaurant has redefined

our understanding of what grilled cuisine can be. Their debut

cookbook will similarly open readers’ eyes to the wonderful

possibilities of the backyard barbecue. Inventive, flavorful,

and achievable recipes showcase unexpected cuts of meat,

seasonal produce (proving that grill-centric parties can be

surprisingly vegetarian-friendly), and plenty of starters, salads,

desserts, and drinks to round out your next outdoor feast.

Greg Denton and Gabrielle Quiñónez Denton are the chefs

and owners of the critically acclaimed Ox Restaurant in

Portland, OR. The James Beard Award finalists and Food &

Wine best new chefs have earned rave reviews and legions

of fans for their creative and edgy cooking.

Stacy Adimando is a freelance food and travel journalist,

cookbook author, culinary instructor, and the former

food editor at Every Day with Rachael Ray. She lives in

San Francisco.

From Around the Fire

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Cooking – Baking • On sale 3/22/2016 • $23.00 hardcover (Can $30.00) • ISBN: 978-1-60774-858-8eBook ISBN: 978-1-60774-859-5 • 7 3⁄8 x 9 3⁄16; 240 pages; 100 full-color photos • All Rights: Crown

SWEETER OFF THE VINE Fruit Desserts for Every Season

YOSSY AREFI

A charming cookbook filled with heirloom-quality recipes

for pies, cakes, tarts, ice cream, preserves, and other sweet

treats updated for today’s cook, highlighting the fruit of

each season.

A beautiful collection of flavor-forward recipes, Sweeter

Off the Vine celebrates fresh, vibrant produce throughout

the year. Summer’s wild raspberries become Raspberry

Pink Peppercorn Sorbet, red rhubarb is roasted to adorn a

pavlova, juicy apricots are baked into galettes with saffron

sugar, and winter’s bright citrus shines in Blood Orange

Doughnuts and Tangerine Cream Pie. Through the clever

use of bold flavors, author Yossy Arefi enhances each fruits’

sweetness in a unique and delicious way.

Yossy Arefi is a food photographer, former professional baker,

and the creator of award-winning blog Apt. 2B Baking Co.

She also runs the Project Dessert column on Food52. Her

work has been featured in Bon Appétit, T magazine, Saveur,

Good Housekeeping, Modern Farmer, and Pure Green

Magazine, among others. She lives in Brooklyn.

From Sweeter Off the Vine

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Cooking – Spanish • On sale 4/5/2016 • $29.99 hardcover (Can $38.99) • ISBN: 978-1-60774-761-1eBook ISBN: 978-1-60774-762-8 • 7 7⁄16 x 9 3⁄4; 256 pages; 65 full-color photos • All Rights: Crown

BASQUE A Love Letter in Recipes from the Kitchen of Txikito

ALEXANDRA RAIJ AND EDER MONTERO

WITH REBECCA FLINT MARX

A fun and engaging collection of traditional Basque

recipes from the acclaimed chef-owners of New York

City restaurants Txikito, La Vara, and El Quinto Pino.

Few cuisines have captured the imaginations of or inspired

more chefs around the world than that of Spain—and

within the Spanish culinary pantheon, Basque cooking

is considered one of the country’s most fascinating and

essential traditions. In Basque, star chefs Alexandra Raij

and Eder Montero take readers on a tour of the Basque

countryside, revealing the iconic ingredients, elegant

techniques, and traditional dishes that define the region’s

revered cooking style.

Alexandra Raij and Eder Montero opened El Quinto Pino

in 2007 followed by Txikito, New York’s only Basque

restaurant, and La Vara. Raij was voted Eater’s 2012

Chef of the Year for New York City, and has appeared on

Iron Chef America, Food Curated, Foodography, and

No Reservations. They live in New York City.

Rebecca Flint Marx is a senior editor at San Francisco

magazine and the winner of the 2013 IACP Bert Greene

Award for Culinary Memoir and a 2015 James Beard

Foundation Journalism Award. She lives in San Francisco.

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Cooking – Natural Foods • On sale 5/31/2016 • $17.99 trade paperback (Can $23.99) • ISBN: 978-1-60774-931-8eBook ISBN: 978-1-60774-932-5 • 7 x 8; 208 pages; 100 full-color photos • All Rights: Crown

BROTH AND STOCK FROM THE NOURISHED KITCHEN 60 Recipes to Make at Home

JENNIFER MCGRUTHER

From the creator of the beloved website The Nourished

Kitchen, this cookbook explores foundational recipes for

making nutritious broths, soups, stews, gravies, and other

dishes using a variety of stocks.

A trusted authority on traditional foods, Jennifer McGruther

has been touting the value of nutrient-rich broth since

before it was trendy. Rich in protein, calcium, magnesium,

and other trace minerals, broth has outstanding health

properties. Broth and Stock from the Nourished Kitchen

is the ideal guide for anyone looking to integrate these

healthful concoctions into their daily lives.

Jennifer McGruther is a writer, national speaker, and

cooking instructor. Her website, NourishedKitchen.com,

features traditional and whole food recipes that are

elegant and simple. She lives on the Olympic Peninsula

in Washington State.

ALSO BY JENNIFER MCGRUTHER

THE NOURISHED KITCHEN$27.99 trade paperback (Can $33.99) ISBN: 978-1-60774-468-9eBook ISBN: 978-1-60774-469-67 7⁄16 x 10; 320 pages; full color

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Cooking – Asian • On sale 7/5/2016 • $18.99 trade paperback (Can $24.99) • ISBN: 978-1-60774-887-8eBook ISBN: 978-1-60774-888-5 • 7 x 10; 176 pages; 180 full-color illustrations • All Rights: Crown

COOK KOREAN!A Comic Book with Recipes

ROBIN HA

A charming introduction to the basics of Korean cooking

in graphic novel form, with recipes and ingredient profiles

presented through light-hearted comics.

Playful and instructive, this intersection of cookbook

and graphic novel is sure to delight. Illustrator Robin Ha

presents colorful, humorous comics that fully illustrate all

the steps and ingredients necessary for each recipe in a

clear, concise manner, providing cultural background and

personal stories. Perfect for Korean cuisine beginners and

seasoned cooks alike, Cook Korean! makes this exotic fare,

rapidly growing in popularity across the U.S., accessible,

fun, and inviting.

Robin Ha was born in Seoul, Korea and grew up reading and

drawing comics. She has a BFA in illustration and her work

has been published in independent comic anthologies such

as Secret Identities and The Strumpet, as well as in Marvel

Comics publications and in Heavy Metal Magazine. She

lives in Falls Church, VA.

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Cooking – Health • On sale 3/15/16 • $24.99 hardcover (Can $32.99) • ISBN: 978-1-60774-994-3 • eBook ISBN: 978-1-60774-995-0 7½ x 9½; 128 pages; 60 full-color photos • US and Canada Rights: Crown • All Other Rights: Quadrille Publishing Ltd.

THE NAKED DIET

TESS WARD

A transformative approach to healthy eating, featuring

60 satisfying and flavor-packed recipes.

In The Naked Diet, author Tess Ward shares her personal

prescription for renewal: a collection of bare, stripped-down

recipes composed of the most nutrient-rich and simple

foods. This is not a deprivation diet but an achievable

lifestyle where food is enjoyed and celebrated in its purest

form. Lamb Meatballs with Rhubarb Sauce, Smoked Tofu

Panzanella with Figs, Hot and Spicy Seafood Soup with

Crispy Shallots, Soba Noodle Salad with Cucumber and

Mango—these delicious dishes support and fuel the

body while encouraging optimal health.

London-based food blogger Tess Ward is a Le Cordon

Bleu–trained chef and has worked in the kitchens of River

Cottage and The Ritz. She develops recipes for the Grazia

restaurant column and for brands such as Le Creuset.

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Cooking – Chinese • On sale 4/19/2016 • $40.00 hardcover (Can $51.00) • ISBN: 978-1-60774-982-0 eBook ISBN: 978-1-60774-983-7 • 8 x 10; 524 pages; 100 2-color illustrations • All Rights: Crown

ALL UNDER HEAVENRecipes from the 35 Cuisines of China

CAROLYN PHILLIPS

A comprehensive, contemporary portrait of China’s

culinary landscape and the geography and history that

have shaped it over time, with more than 300 recipes.

This cookbook, part of a unique partnership with revered

publisher McSweeney’s, explores the rich and vibrant

culinary traditions of China. Using clear and thoughtful

instruction, author Carolyn Phillips explains the ingredients,

techniques, and recipes that create 35 of the country’s

distinctive regional cuisines. Interwoven with tales of

Phillips’s family history and experiences living in Taiwan,

All Under Heaven is a fresh perspective on one of the

world’s most ancient food traditions.

Carolyn Phillips is a scholar, author, and artist whose

writings have appeared everywhere from Lucky Peach to

Gastronomica. She is also the author of The Dim Sum Field

Guide, forthcoming in August 2016 (see page 31). She lives

in the San Francisco Bay Area.

Cooking – Pizza • On sale 4/19/2016 • $30.00 hardcover (Can $39.00) • ISBN: 978-1-60774-838-0eBook ISBN: 978-1-60774-839-7 • 8 x 10; 240 pages; 100 full-color photos • All Rights: Crown

THE ELEMENTS OF PIZZA Unlocking the Secrets to World-Class Pies at Home

KEN FORKISH

A comprehensive cookbook offering an unprecedented

look into the mechanics of pizza-making, with inspired

topping ideas and scores of recipes for every style of pie.

Ken Forkish is one of the most respected bread-baking

authorities in the world. Here he offers a complete education

in the craft of artisanal pizza-making with rigorously tested

recipes that prove even home bakers can make flavorful,

texturally sublime crusts.

Ken Forkish is the owner of the popular Portland, OR

restaurants Ken’s Artisan Bakery, Ken’s Artisan Pizza, and

Trifecta Tavern & Bakery. His first book, Flour Water Salt

Yeast, won both a James Beard and an IACP award.

ALSO BY KEN FORKISH

FLOUR WATER SALT YEAST$35.00 hardcover (Can $41.00) ISBN: 978-1-60774-273-9eBook ISBN: 978-1-60774-274-68 x 10; 272 pages; full color

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Cooking – Wine & Spirits • On sale 6/7/2016 • $30.00 hardcover (Can $39.00) • ISBN: 978-1-60774-732-1eBook ISBN: 978-1-60774-733-8 • 7 7⁄16 x 9; 272 pages; 100 full-color photos • North American Rights: Crown; All Foreign Rights: Straus Literary

SMUGGLER’S COVE Exotic Cocktails, Rum, and the Cult of Tiki

MARTIN CATE

An illustrated history of tiki and rum culture in America,

with cocktail recipes, from the beloved San Francisco bar

Smuggler’s Cove.

Originating as escapist fantasies for depression-era

Americans, tiki cocktails and the bars that served them are

drenched in lore and legend. Smuggler’s Cove is rich with

tiki history: how drinks were invented and stolen, Caribbean

journeys, Hollywood scandals, mid-century dreams, and

how an entire generation was swept up in a craze for tiki.

A complete primer to the history and various styles of rum

rounds out this unique and joyous cocktail collection.

Martin Cate is the founder and owner of Smuggler’s Cove,

which has been lauded by national media and was voted

one of the 20 best bars in the world by Drinks International

magazine in 2014.

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Cooking – Wine & Spirits • On sale 4/5/2016 • $16.99 hardcover (Can $21.99) • ISBN: 978-1-60774-885-4eBook ISBN: 978-1-60774-886-1 • 5 1⁄2 x 8; 144 pages; 50 full-color photos • All Rights: Crown

SPRITZ Italy’s Most Iconic Aperitivo Cocktail, with Recipes

TALIA BAIOCCHI AND LESLIE PARISEAU

A narrative about the unlikely history and culture of spritz

cocktails, with 50 classic and modern recipes.

Spritz—a bitter and bubbly wine-based cocktail—is

experiencing a wave of popularity in America, but actually

has roots in ancient Rome. Here, the authors explore the

culture of aperitivo, Italy’s spritz trail, and the drink’s revival

via narrative essays, stunning photographs, and art deco-

inspired illustrations.

Talia Baiocchi is the editor-in-chief of Punch and the author

of James Beard Award–nominated Sherry. She has written

for Bon Appétit, Wine Spectator, and more. She lives in

Brooklyn.

Leslie Pariseau is the former deputy editor of Punch. She has

written for GQ, Esquire, and Saveur. She lives in Brooklyn.

ALSO BY TALIA BAIOCCHI

SHERRY$24.99 hardcover (Can $28.99) ISBN: 978-1-60774-581-5eBook ISBN: 978-1-60774-582-26½ x 9; 272 pages; full color

Cooking – Reference • On sale 8/30/2016 • $14.99 hardcover (Can $19.99) • ISBN: 978-1-60774-956-1eBook ISBN: 978-1-60774-957-8 • 5 ½ x 6¼; 176 pages; 80 line illustrations • All Rights: Crown

THE DIM SUM FIELD GUIDE

CAROLYN PHILLIPS

A whimsically illustrated, authoritative guide to the

“taxonomy” of dim sum.

From chefs to bloggers to diners, everyone in the food

world is obsessed with dim sum, the teahouse tradition

of dining on delicious roast meats and dumplings. Author

and illustrator Carolyn Phillips demystifies this rich, nuanced

culinary tradition in The Dim Sum Field Guide, a pocket-size,

definitive resource featuring 80 hand-drawn illustrations.

Armchair travelers and Asian food enthusiasts alike will

be delighted by this detailed yet accessible look at the

distinctly Chinese art of eating well.

Carolyn Phillips is a scholar, author, and artist whose

writings have appeared everywhere from Lucky Peach to

Gastronomica. She is also the author of All Under Heaven,

forthcoming in April 2016 (see page 24). She lives in the

San Francisco Bay Area.

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Cooking – Wine & Spirits • On sale 4/12/2016 • $24.99 hardcover (Can $32.99) • ISBN: 978-1-60774-867-0eBook ISBN: 978-1-60774-868-7 • 6 1⁄2 x 7 13⁄16; 256 pages; 40 2-color illustrations • All Rights: Crown

SOUTHERN SPIRITS Four Hundred Years of Drinking in the American South, with Recipes

ROBERT F. MOSS

A captivating narrative tracing the rich history of

liquor, beer, and wine in the American South, including

40 cocktail recipes.

The first book to tell the full story of Southern drinking

culture, Southern Spirits explores how liquor, beer, and

wine are deeply intertwined with the history of the region.

Southern Spirits starts with the colonists who first found

themselves stranded in a new world without their native

beer, and follows the story to the modern day, when classic

spirits and cocktails of the pre-Prohibition South are back

in vogue. This book challenges the stereotypes of Southern

drinking culture, revealing how the region’s fascinating

history has shaped America as a whole.

Robert F. Moss is a food and drinks writer and culinary

historian from Charleston, SC. He is the contributing

barbecue editor for Southern Living and the Southern food

correspondant for Serious Eats. His work has appeared in

Garden & Gun, Los Angeles Times, Charlotte Observer,

Texas Monthly, Columbia Free Times, Early American

Life, and others. He is the author of The Barbecue Lovers

Carolina, Barbecue: The History of an American Institution,

and Going Lardcore: Adventures in New Southern Dining.

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Health & Fitness – Children’s Health • On sale 4/5/2016$18.99 trade paperback (Can $24.99) • ISBN: 978-1-60774-901-1eBook ISBN: 978-1-60774-902-8 • 6 1⁄8 x 9 1⁄4; 288 pages; 1-color

All Rights: Crown

THE PEDIATRICIAN’S GUIDE TO FEEDING BABIES AND TODDLERSPractical Answers To Your Questions on Nutrition, Starting Solids, Allergies, Picky Eating, and More

ANTHONY PORTO, MD, AND DINA DIMAGGIO, MD

This comprehensive manual is the first authoritative guide

that aids caregivers in navigating not only the nutrition,

but also the associated medical conditions and parenting

concerns that arise during a child’s first year of life, when

nutritional needs change dramatically. Written by pediatric

medical and nutritional experts who are also parents, The

Pediatrician’s Guide to Feeding Babies and Toddlers will

help parents give their children the optimum nutrition they

need to grow up healthy and thrive.

Nature – Mushrooms • On sale 8/9/2016$35.00 trade paperback (Can $45.00) • ISBN: 978-1-60774-817-5

eBook ISBN: 978-1-60774-818-2 • 7 x 9; 608 pages; 775 full-color photos All Rights: Crown

MUSHROOMS OF THE REDWOOD COAST A Comprehensive Field Guide to the Fungi of Coastal Northern California

NOAH SIEGEL AND CHRISTIAN SCHWARZ

This richly illustrated book provides a sweeping reference

to help readers find and identify mushrooms in coastal

California. Extensively researched to give the most current

knowledge, and with 750 illustrated species, this is by far

the most modern and comprehensive guide to California’s

mushrooms to date. Written in a clear and concise style,

this guide is a much-needed update for a perennially

popular category.

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Titles, prices, and other contents of this catalog are subject to change without notice. All orders are subject to acceptance and availability and are F.O.B. Publisher’s shipping point. Orders will be filled at prices and on terms in effect on date of shipment.

All prices shown are Publisher’s suggested prices. Any reseller is free to charge whatever price he or she wishes for the products listed in this catalog.

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Catalog design by Emma CampionFront cover image by Yossy Arefi from Sweeter Off the VineBack cover image by Evan Sung from Around the Fire

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