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Chronicle Books Food & Drink Fall 2013 Catalog

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Cowgirl Creamery Cooks

$35.00 US

HC • 978-1-4521-1163-6

7∑ x 10 in, 256 pp, more than 65 full-color photographs, die-cut cover

Rights: W Food/Cheese Pub Month: November

Cowgirl Creamery Cooks

By Sue Conley and Peggy Smith • Photographs by Hirsheimer & Hamilton

Collecting the vast accumulated wisdom of two of the world’s great cheesemakers,

Cowgirl Creamery Cooks is one of those rare books that immediately asserts itself as an

indispensible addition to the food lover’s library. That’s because Cowgirl Creamery Cooks is many things. It’s an engrossing read that shares the story of the Cowgirls, but also of the rise of the organic food movement and creating an artisanal creamery. It’s a primer on tasting, buying, storing, pairing, and appreciating all kinds of cheese that makes this a gorgeous gift for the cheese lover. And it’s a sumptuous collection of recipes, with 75 appetizers, soups, salads, snacks, entrees, and desserts that showcase cow-, goat-, and sheep-milk cheese. Throughout, the glorious photographs of Hirsheimer & Hamilton por-tray myriad cheeses, finished dishes, and the landscapes and people who created them.

ISBN: 978-1452111636

Marketing and Publicity Plan:

National print and online publicity Major review coverage

Print and online advertising Author publicity

Radio satellite tour

Online and social media marketing campaign

Social media outreach Sue Conley co-founded Bette’s Diner in Berkeley before

co-founding Cowgirl Creamery. She lives in Point Reyes, California.

Peggy Smith was a chef at Chez Panisse before co-founding

Cowgirl Creamery. She lives near Petaluma, California.

Hirsheimer & Hamilton are food photographers based in

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Tartine Book No. 3

AncientModernClassicWhole • By Chad Robertson

The third in a series of classic, collectible cookbooks from Tartine Bakery & Cafe, one of the great bakeries, Tartine Book No. 3 is a revolutionary, and altogether timely, explora-tion of baking with whole grains. The narrative of Chad Robertson’s search for ancient flavors in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine favorites. Robertson shares his groundbreaking new methods of bread baking including new techniques for whole-grain loaves, as well as porridge breads and loaves made with sprouted grains. This book also revisits the iconic Tartine Bakery pastry recipes, reformu-lating them to include whole grains, nut milks, and alternative sweeteners. More than 100 photographs of the journey, the bread, the pastry and the people, all taken by Robert-son, make this is a must-have reference for the modern baker.

Chad Robertson is co-owner of Tartine Bakery & Cafe and Bar Tartine in San Francisco, where he lives.

Also available: Tartine Bread $40.00 HC 978-0-8118-7041-2 Tartine $35.00 HC 978-0-8118-5150-3

Tartine Book No. 3

$40.00 US

HC • 978-1-4521-1430-9

8∑ x 10 in, 304 pp, more than 100 color photographs

Rights: W Food/Baking Pub Month: December

Recipes include :

Master Method for Tartine Whole-Grain Breads Flavored Breads, including Sunflower Flax and Spelt Wheat Barberi Style with Nigella and Za’atar Sprouted-Grain Hearth Loaves, including Emmer with Maple and Quinoa White Wheat

Crispbreads such as Spelt with Sunflower Seeds, Crème Fraiche, and Comté; and Swedish-Style Knackbrod

Sweets such as Chocolate Whole-Grain Croissants and Fruit Tarts with Spelt or Kamut Dough

America—is made by the brilliant, obsessive baker Chad Robertson at his Mission District storefront, Tartine Bakery.” —Daniel Patterson from

Bon Appétit, Tastemakers 2012

Marketing and Publicity Plan:

National print and online publicity

Major review coverage National print and online advertising

Author publicity Online and social media

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Trivia Game and Foodie Flashcards.

Robyn Lenzi is a San Francisco–based pastry chef who developed

the dessert menus and all recipes for Locanda restaurant and Smitten Ice Cream, and tested recipes for The Fearless Baker and other baking cookbooks.

Chocolate Chip Cookies

$19.95 US HC • 978-1-4521-1168-1 7 x 8 in, 128 pp, 28 color photographs, 42 b/w line illustrations Rights: W Food/Baking Pub Month: October

Classic and new favorite chocolate chip cookies

Malted Hazelnut Chocolate Honey-Pistachio Crunchy Cereal Chai Boozy Bourbon Nibby Shortbread Skillet Cookie Southern Casseroles $24.95 US PB • 978-1-4521-1228-2 8∂ x 8 in, 176 pp, 40 color photographs Rights: W Food

Pub Month: December

Also available: Southern Cocktails $14.95 HC 978-0-8118-5243-2 Porch Parties $16.95 HC 978-0-8118-6580-7

and the endearing stories behind them.

Denise Gee is the author of Porch Parties, Southern Cocktails,

and Sweet on Texas. She lives in Dallas, Texas.

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Mastering Homebrew

The Complete Guide to Brewing Delicious Beer • By Randy Mosher

From globally heralded beer-brewing authority Randy Mosher comes the ultimate guide to the craft for beginners and advanced brewers alike. Featuring plain-speaking, fun-to-read instructions, more than 150 colorful graphics and illustrations of process and technique, and 100 recipes for classic and popular brews, this handbook covers everything any brewer could ever want to understand, from choosing ingredients and equipment to mashing, bottling, tasting, and serving. With much-lauded expertise and charisma, Mosher simplifies the complexities and invigorates the cultish beer-making tradition, inspiring and teaching today’s burgeoning new league of home brewers.

Mastering Homebrew $29.95 US PB • 978-1-4521-0551-2 7∑ x 9 in, 396 pp, 150 color images throughout Rights: W Beer/Brewing Pub Month: December

person to be our Pied Piper of good beer. [He] is a walking encyclopedia of beer and brewing, and his palate and taste are impec-cable. [This] might just be the only brewing book most homebrewers will ever need.”

—Jim Koch, chairman and co-founder of the Boston Beer Company, from the Introduction

Randy Mosher is a world-renowned beer expert and an award-winning brewer. He is on the board of directors of the American

Homebrewers Association and the Chicago Beer Society, and is a frequent contributor to national beer publications. His previous books are Radical Brewing and The Brewer’s Companion. Mosher lives, brews, and writes in Chicago.

Featured content: The anatomy of a beer

Brewing with both halves of your brain Hops! (The spice of beer.)

Understanding beer styles The Amazing Shape-Shifting Beer Recipe . . . and 99 more recipes for

Marketing and Publicity Plan:

National print and online publicity Major review coverage Author publicity Radio satellite tour Online and social media

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Spain

Recipes and Traditions from the Verdant Hills of the Basque Country to the Coastal Waters of Andalucía

By Jeff Koehler • Photographs by Jeff Koehler and Kevin J. Miyazaki

From the undulating, red-earthed hills of Andalucía to the vast oak forests of Extremad-ura, the geographic landscape of Spain is as spectacular and as varied as its food. For example, each of its 50 provinces has passed a different version of cocido, or traditional soup, down through generations. In Spain, correspondent-turned-resident Jeff Koehler gathers the country’s many culinary traditions and distills them to their essence: home-made flavors prepared simply, and meant to be shared. With a thorough glossary of techniques and 180 recipes for every meal of the day, and evocative photos of the food, markets, orchards, fields, and waters from which it comes, this remarkable volume provides novices and veterans of the cocina with a deeper understanding of Spanish cuisine and culture.

Jeff Koehler is a culinary journalist and photographer who makes his home in Barcelona, Spain.

Kevin J. Miyazaki is an American photographer specializing in food and travel. He lives in Milwaukee, Wisconsin.

Also available: Morocco $29.95 HC 978-0-8118-7738-1 La Paella $18.95 HC 978-0-8118-5251-7 Spain $40.00 US HC • 978-0-8118-7501-1 8 x 10 in, 352 pp, 125 color photographs, 1 map Rights: W Food/International Pub Month: November

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Pork Chop

60 Recipes for Living High on the Hog By Ray “Dr. BBQ” Lampe

Pork chops are in! And no one knows more about them than Ray Lampe. They are lean, easy to cook, and the perfect protein choice for everyday meals. These 60 mouthwatering recipes celebrate this beloved cut in all its glory, capturing the splendor and range of chops with all their porky good-ness in new and inspiring dishes, from Balsamic and Vanilla-Glazed Pork Chops to Spicy Pork Chop Lettuce Wraps. With as many recipe choices as there are cooking styles—batter and fry, marinate and grill, simmer and braise—this cookbook is a vital addition to any kitchen where meat’s what’s for dinner.

Ray “Dr. BBQ” Lampe has been barbecuing professionally for over

20 years. He is the author of several cookbooks, including Ribs,

Chops, Steaks, and Wings and Slow Fire. He lives in Florida.

Also available:

Ribs, Chops, Steaks, and Wings $19.95 PB 978-0-8118-6826-6 Slow Fire $22.95 HC 978-0-14521-0303-7 Pork Chop $22.95 US HC • 978-1-4521-1367-8 8∂ x 8 in, 128 pp, 24 color photographs Rights: W Food

Pub Month: January

use them in all of my favorite dishes. Now I get to share them with you and the results are going to make a lot of pork chop fans very happy.”

—Ray Lampe

Cooking Slow

Recipes for Slowing Down and Cooking More

By Andrew Schloss • Photographs by Alan Benson

This tantalizing book celebrates the art of cooking slowly with time-honored methods that yield tender, delicious meals with little hands-on cooking time. More than 80 recipes cover everything from slow-simmered soups and stews to hearty braised meats and a lemon cheesecake that cures to a creamy custard in a warm oven overnight. A chapter devoted to the sous vide technique will tempt the technophiles, while the slow-grilling section is a revelation for those who man the grill every weekend. Brought to life with 36 enticing photographs by award-winning photographer Alan Benson, this valuable package sells the dream of cooking and living well and is a must-have for dedicated home cooks.

Andrew Schloss is a cooking teacher, food writer, and author

of many cookbooks, including Art of the Slow Cooker and

Mastering the Grill. He lives in eastern Pennsylvania.

Also available:

Art of the Slow Cooker

$24.95 PB 978-0-8118-5912-7 Cooking Slow $35.00 US HC • 978-1-4521-0469-0 7£ x 10 in, 224 pp, 36 color photographs Rights: W Food

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A Cook’s Initiation into the Gorgeous World of Mushrooms

$32.50 US

PB • 978-1-4521-1445-3

8£ by 11∂ in, 288 pp, full-color images throughout

Rights: WE Food

Pub Month: September

Candied Chanterelles

Delicious folded into a crepe, spooned over ice cream, or topping warm Brie.

Cook 1£ lb cleaned chanterelles in a simple syrup (1 part sugar to 1 part water) for about 10 minutes. Keep simmering the mushrooms in the syrup until they become trans- lucent and nicely candied. Keep for up to 2 weeks in the syrup.

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The Model Bakery Cookbook

75 Favorite Recipes from the Beloved Napa Valley Bakery

By Karen Mitchell and Sarah Mitchell Hansen with Rick Rodgers • Photographs by Frankie Frankeny

This definitive baking guide is the much-anticipated cookbook from the Model Bakery, a mother-daughter–run baking destination with a huge local following that’s been wowing the Wine Country for years. And this book of sensational artisan baked goods makes clear why there are lines out the door! Featuring 75 recipes and 60 photos, it’s as luscious to look at as their most-requested breads, classic desserts, and fresh pastries—all arrayed here—are to eat. Pain au Levain, Sticky Buns, Peach Streusel Pie, Ginger Molasses Cookies, and many more glorious recipes make this a mouthwatering read and a reference gem for lovers of bread and pastry, cakes and cookies, and, of course, the Model Bakery!

Karen Mitchell opened the Model Bakery in 1984 and lives

in Napa Valley, California. Sarah Mitchell Hansen expanded

the bakery to the Oxbow Public Market in 2008 and lives in Napa Valley, California.

Rick Rodgers is the author of more than 35 cookbooks

and is based in New York City.

Frankie Frankeny is a photographer and film director

based in San Francisco, California.

The Model Bakery Cookbook

$35.00 US HC • 978-1-4521-1383-8 8 x 10 in, 208 pp, 60 color photographs Rights: W Food/Baking Pub Month: November

this book and it will be a part of yours too.” —Michael Chiarello, Chef/Owner of Bottega and Chiarello Family Vineyards

Favorite Model Bakery treats : Morning Buns Amber Ale Bread Espresso Bundt Cake Brandied Pumpkin Pie English Muffins

Marketing and Publicity Plan:

National print and online publicity Major review coverage Author publicity Radio satellite tour Online and social media

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The Glorious Vegetables of Italy By Domenica Marchetti • Photographs by Sang An

This book is a tribute to Italy’s many glorious vegetables, from the bright, orange-fleshed pumpkins of autumn to the tender green fava beans of early spring. Organized by course, this lavishly photographed cookbook lauds the latest dining trend—the vegetable’s starring role at the center of the plate. Cooks of all skill levels will enjoy more than 100 recipes mixing tradition and innovation, ranging from the basics (Fresh Spinach Pasta Dough and Fresh Tomato Sauce) to the seasonal (Spring Risotto with Green and White Asparagus) to savory (Grilled Lamb Spiedini on a Bed of Caponata) and sweet (Pumpkin Gelato). This indispensable recipe collection will appeal to Italian cuisine lovers looking to celebrate vegetables in any meal, every day.

Domenica Marchetti is a published food writer and author

of three other Italian cookbooks, including The Glorious

Pasta of Italy. She lives in Arlington, Virginia.

Also available:

The Glorious Pasta of Italy

$30.00 HC 978-0-8118-7259-1

Sang An is a Korean-born photographer who specializes

in food, interior, and still life photography. He lives in New York City.

The Glorious Vegetables of Italy

$30.00 US HC • 978-1-4521-0886-5 7£ x 10 in, 272 pp, full-color photographs throughout Rights: W Food/International Pub Month: September

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Fish $27.50 US HC • 978-1-4521-0948-0 7∑ x 9 in, 228 pp, 36 color photographs Rights: W Food/Seafood Pub Month: October

Also available:

Poulet

$27.50 HC 978-0-8118-7969-9 Fish

54 Seafood Feasts • By Cree LeFavour • Photographs by Antonis Achilleos

Fish celebrates the versatility, healthfulness, and ease of preparation of fish and shellfish

in more than 120 delicious recipes. Five chapters are organized by flavor profile, includ-ing American, Bistro, Latin, East and South Asian, and North African/Mediterranean. Each recipe is grouped into a set matching a main course of fish or shellfish with a comple-mentary grain, pasta, salad, or vegetable. Fish encompasses all of the best techniques for cooking seafood perfectly, including grilling, roasting, salt-crusting, and wok-braising, and all dishes feature sustainable seafood. These exciting recipes make the most of one of the world’s healthiest proteins, demystifying it and suggesting a year’s worth of meals for cooks of all skill levels.

Cree LeFavour is a cookbook author based in Frenchtown,

New Jersey, whose books include Poulet and The New Steak.

Antonis Achilleos is a New York–based photographer whose

work for Chronicle Books includes Chocolate Chip Cookies,

Whoopie Pies, and Milk & Cookies.

New England Cod Chowder with Blue Corn Griddle Cakes and Cherry Tomato–Parsley Salad Scallop-Chorizo Spaghetti with Fennel Cracker– Bread Salad

Kimchi Oyster Dogs with Sambal Mayonnaise, Green Beans with Bonito Flakes, and Crispy Yams Aromatic Wok-Braised Snapper with Tatsoi and Jasmine Rice

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Drink More Whiskey

Everything You Need to Know About Your New Favorite Drink! • By Daniel Yaffe

This smart guide to whiskey introduces a new generation of would-be connoisseurs to the hottest new-again spirit. And with upstart distillers reviving varieties like white dog (moonshine to prohibition-era folks), now is the best time to start learning about it. Drink

More Whiskey is the reference for those want to discover the provenance, styles,

differ-ences in quality, and ideal uses of whiskey in a fresh, fun-to-read format. In addition, more than 20 recipes are sprinkled throughout, from classics like the Old Fashioned to thoroughly modern tipples like the Manchester (made from single malt Scotch whisky and fresh herbs), so readers can take their learning from book to glass.

Daniel Yaffe founded Drink Me magazine (for both San Francisco and New York City). He lives in San Francisco, California.

Also available:

Let’s Bring Back: The Cocktail Edition

$18.95 HC 978-1-4521-0826-1

Drink More Whiskey

$19.95 US HC • 978-1-4521-0974-9 6 x 8 in, 176 pp, 2-color images throughout Rights: W Cocktails Pub Month: October

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Hello, Wine

Your Guidebook to the Most Essential Things You Need to Know about Wine • By Melanie Wagner

This breezy-to-read but super-informative guidebook is a stylish primer for any new-comer to the endlessly fascinating world of wine. Master Sommelier Melanie Wagner’s down-to-earth tone and comprehensive knowledge make learning about wine fun and approachable. Twelve chapters explore every aspect of wine—from how it is made to how to drink it—and provide helpful descriptions of grape varietals and recommenda-tions that can be taken to the wine store. Featured alongside these many encouraging lessons and suggestions are 60 whimsical and informative color illustrations. With insights ranging from what makes a wine exceptional, palate-building, and enjoying wine with others, this is the perfect self-purchase or gift for anyone who wants a great wine resource. Melanie Wagner is a Certified Master Sommelier, teacher, and wine consultant living in Chicago, Illinois.

Hello, Wine $24.95 US PB • 978-1-4521-1102-5 6 x 8 in, 228 pp, 60 watercolor illustrations Rights: W Wine

Pub Month: November

Features :

Eat this, drink that—pairing suggestions A list of necessary equipment—and a list of what you don’t need

A winemaking 101 overview, from crush to aging A glossary of wines and terms, from “aglianico” to “vintage”

A buying guide, including inexpensive bottles and great wine gifts

How tos: how to taste, how to throw a wine party, how to start a tasting group

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Best Lunch Box Ever $24.95 US HC • 978-1-4521-0829-2 6∑ x 8∑ in, 156 pp, 44 color photographs Rights: W Food

Pub Month: August

Best Lunch Box Ever

Ideas and Recipes for School Lunches Kids Will Love • By Katie Sullivan Morford

Best Lunch Box Ever is full of recipes, ideas, and strategies for packing creative and

healthful lunches for kids, solving what is for many parents the most taxing of daily chores. Kids will love the scrumptiousness, while busy moms and dads will appreciate the quick and simple solutions for wholesome, balanced meals developed by Katie Sullivan Morford, a registered dietician and mother of three. The 65 recipes are easy, delicious, and—best of all—packed with nutrients for well-rounded lunches and snacks, including Deconstructed Caprese Skewers, Easy Cheesy Thermos Beans, Pesto Pita Pizza, Cinnamon Wonton Crisps, Parmesan Kale Chips, Crispy Applewiches, and more. Katie Sullivan Morford is a registered dietician, a freelance food and nutrition writer, and founder of the Mom’s Kitchen

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By Susie Wyshak

For those ready to follow their foodie dreams (or at least start thinking about it) Good Food, Great Business is the place to get organized and decide whether creating a specialty food business is really possible. Whether the goal is selling a single product online or developing a line of gourmet foods to be sold in grocery chains, this working handbook helps readers become food entrepreneurs—from concept to production to sales to marketing. Using real life examples from more than 75 individuals and businesses that have already joined the ranks of successful enterprises, the book walks readers through the good, the bad, and the ugly of starting a food business.

Susie Wyshak is a former food artisan relations manager at

Foodzie.com (now Joyus.com) and writes about the trends and trials of the artisan food business. She lives in San Francisco, California.

Good Food, Great Business

$18.95 US

PB • 978-1-4521-0708-0

6 x 8 in, 224 pp, 2-color images

Rights: W Food/Business Pub Month: January

Foodie Editors By Glam Media

Glam Media presents 100 of the world’s best restaurants, selected by top food critics and foodie editors—including Samir Arora, the CEO of Glam Media; former New York

Times food critic Patricia Wells; New York Magazine’s Gael

Greene; and Japan’s first food critic, Masuhiro Yamamoto. Presenting the most reservation-worthy cuisine from four continents, Foodie Top 100 Restaurants Worldwide is for foodies who don’t want anonymously compiled directories or crowd-sourced reviews. Detailed accounts of the most innovative menus, ambiance, and service, are accompanied by critics’ tips, color photographs, and bonus lists of the top 100 restaurants in the USA, France, Europe, and Asia.

Glam Media is the number-one digital media company for lifestyle

content in the world, reaching 500 million users monthly. Foodie is Glam’s online channel for all things food.

Foodie Top 100 Restaurants Worldwide

$19.95 US

PB • 978-1-4521-2791-0

42/5 x 7∑ in, 272 pp,

more than 100 full-color photographs

Rights: US, UK, EU Food & Drink Pub Month: September

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Cake Pops: Frosty Friends

$10.95 US

BOX • 978-1-4521-1120-9

Cake Pops: Frosty Friends Cake Pops: Jack-O’-Lanterns By Bakerella

Bakerella continues to wow us with her simple and adorable cake pop designs. These sweet one-project kits are here to celebrate Halloween and the winter holidays with all the cake pop sticks, bags, ribbons, and gift tags to make 24 cake pops. Making cake pops has never been this easy or this fun!

Bakerella is Angie Dudley, the very popular

blogger who chronicles her adventures in bak-ing. She is the author of Cake Pops Holidays and Cake Pops: Tips, Tricks, and Recipes for

More Than 40 Irresistible Mini Treats, both from

Chronicle Books. She lives in Georgia.

Cake Pops: Jack-O’-Lanterns

$10.95 US

BOX • 978-1-4521-1121-6

Box with hinged lid: 3∂ x 6∑ in, wafer sealed; tri-fold 2-sided instruction card, 24 cake pop sticks, 24 cello bags, 24 gift tags, 24 in (61 cm) ribbon, photographs

Rights: W Baking

Also available:

Cake Pops by Bakerella

$19.95 HC 978-0-8118-7637-7

Cake Pops Kit

$19.95 BOX 978-1-4521-0292-4

Recently released: Cake Pops: Spring Chicks

$10.95 BOX 978-1-4521-1118-6

Cake Pops: Cupcakes

$10.95 BOX 978-1-4521-1119-3

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Feast

Generous Vegetarian Meals for Any Eater and Every Appetite • By Sarah Copeland • Photographs by Yunhee Kim

Vegetables never tasted better than in these richly flavored, satisfying vegetarian meals from Sarah Copeland, whose Newlywed Cookbook has become a trusted resource in the kitchens of thousands of new cooks. In her latest cookbook, Copeland showcases a global range of flavors, from the peppery cuisine of her Hungarian, vegetarian husband to the bibimbap she fell in love with in New York’s Koreatown. More than 140 recipes cater to cooks of all skill levels and meal occasions of every variety, while more than 60 gorgeous photographs from celebrated photographer Yunhee Kim demonstrate the delectable beauty of these vegetable feasts. Feast is the book that satisfies everyone who wants to expand their repertoire to include more vegetables and grains as well as those transitioning to a vegetarian diet.

Also available: 50 Best Plants on the Planet $29.95 PB 978-1-4521-0283-2 Feast $35.00 US HC • 978-1-4521-0973-2 7∑ x 10∑ in, 288 pp, 60 color images Rights: W Food/Vegetarian Pub Month: December

Pancakes and Peaches Kabocha Squash Soup with Spiced Fennel Butter

Raw Kale and Strawberry Salad Tartine for Four Seasons Angel Hair with Lentils and Oyster Mushrooms Artichoke Enchiladas Strawberry Rye Squares

Sarah Copeland is food director for Real Simple magazine,

a former recipe developer for Food Network, a widely published food writer, and author of The Newlywed

Cook-book. She lives in New York City.

Yunhee Kim is a food and lifestyle photographer whose

work has appeared in books, magazines, and the New

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The World of Eric Carle™ Animal Place Mats

Kids will feed their imaginations with these doodle place mats based on the popular artwork from Eric Carle’s storybook animals! Picky eaters and restless restaurant-goers can imagine and create at mealtime with Brown Bear, Busy Spider, Mixed-Up Chameleon, and more. This engaging place mat format will entertain whether at home or dining out!

The World of Eric Carle™ Animal Place Mats

$12.99 US

PB • 978-1-4521-1543-6

12 x 10 in, 48 pages, full-color images throughout, Rights: US, Canada, UK

Ages 3 and Up Pub Month: October

The World of Eric Carle promotes the joys of playful learning that

generations have experienced through Eric Carle’s timeless stories and vibrant artwork. Eric Carle’s books have inspired children for more than 40 years. With over 118 million books sold worldwide and counting, a copy of his iconic The Very Hungry Caterpillar is purchased every thirty seconds.

© 2013 Eric Carle LLC. ERIC CARLE, THE VERY HUNGRY CATERPILLAR, THE WORLD OF ERIC CARLE logo, the Caterpillar logo and related designs, logos, and names are trademarks and/or registered trademarks of Eric Carle LLC. All rights reserved. “The Very Hungry Caterpillar” is published by Penguin Group (USA). To learn more about Eric Carle books and merchandise visit visit www. facebook.com/theworldofEricCarle and The Eric Carle Museum of Picture Book Art at www.carlemuseum.org.

GAMAGO Yeti & Friends Place Mat

48 Tear-Off Doodle Place Mats for Table-Time, Play-Time Fun! Time at the table is time to be creative with these GAMAGO place mats! Characters from the excit-ing world of GAMAGO adorn the 48 place mats, each staged in intriguing, laughable, and quirky situations. Kids—and kids at heart—will love fill-ing in the place mats and addfill-ing to the scenario with doodles and characters of their own!

GAMAGO is a design company based in San Francisco, California,

guided by founders Greg Long and Chris Edmundson. The company’s popular products include the Flipper Guitar Spatula, the Buddha Butter Dish, the SwitchPop, Fingerstache Tattoos, the Karate Chop-per, and the HipHopsicles.

GAMAGO Yeti & Friends Place Mats

$12.99 US

PAD • 978-1-4521-1159-9

12 x 10 in, 48 sheets, two-color illustrations throughout, Rights: W

Ages 3 and up Pub Month: September

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Pastry

A Master Class for Everyone, in 150 Photos and 50 recipes

By Richard Bertinet

Whether attempting the elusive perfect tart crust or the ever-vexing handmade puff pastry, making from-scratch pastry is the baker’s pinnacle of achievement—and arguably the most challenging of all skills. In Pastry, renowned British baker Richard Bertinet demys-tifies the art of handmade pastry for aspiring bakers of all abilities. Using crystal-clear instructions, step-by-step photography, and fail-proof weight measurements for ingredients, Bertinet teaches readers how to make the four different types of pastry—savory, sweet, puff, and choux—and shares 50 rustic, mouthwatering recipes.

Pastry $30.00 US HC • 978-1-4521-1549-8 7ß x 9∂ in, 224 pp, 150 color photographs throughout Rights: XUKCE Food/Baking Pub Month: September

Richard Bertinet is a James Beard Award–winning author and the owner of the Bertinet Kitchen cookery school in Bath,

England, which draws attendees from all over the world. He lives in England.

Mushroom and Spinach Quiche Tarte Normande Chocolate Éclairs

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PUB MONTH: OCTOBER

2 Little Pretty Baking Kit

Petite Cakes to Make and Give

By Jennifer Carden Photographs by Matthew Carden

Bakers will love this adorable mini-treat baking-and-decorating kit that includes 10 recipes, 12 paper mini-baking pans in three gorgeous designs, color-ful ribbon, 2 sheets of die-cut gift labels in various sizes and shapes, and 12 clear treat bags.

$19.95 US • 978-1-4521-1289-3

box with lid, 6 x 5¼ x 3 in, 24-page booklet, 12 paper cake pans, 12 clear treat bags, rib-bon, 2 sticker sheets, Rights: W

PUB MONTH: DECEMBER 3 Snoopy and Friends

Cupcake Kit

Decorate Your Cupcakes with Your Favorite Peanuts® Characters

This handy kit is packed with hundreds of cupcake liners and colorful flag toppers decorated with Snoopy, Charlie Brown, Lucy, and the rest of the Peanuts gang. With a recipe card includ-ing basic cupcake and frostinclud-ing recipes, this kit makes baking fun for any Peanuts fan!

$19.95 US • 978-1-4521-2423-0

box with acetate window, 3 x 5∆ x 8 in, 6-page tri-fold card, 200 cupcake liners, 36 flag toppers, Rights: NAM, UKC, Japan

PUB MONTH: OCTOBER 3

4

New format! 1

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1

New format! 1 Beer Nerd

A Beer-Tasting Trivia Game

By Tamara Murphy

Players roll the die and move around the game board as they test their knowledge of beer. If they land on a blind taste test, they take a sip and try to identify the brew. The first person to correctly identify the final taste test wins the game. But win or lose, everyone will want to play again—and pour another round.

$35.00 US • 978-1-4521-0887-2

box, 10½ x 10½ in, game board, notepad, trivia cards, game pieces, 1 die, Rights: W

PUB MONTH: SEPTEMBER 2 Menu Mash-Up

The Food Game with all the Ingredients for Fun!

Text by Karen Hudes

Play a round of Menu Mash-Up and get ready for a hilarious game night everyone will remember. Cooks use ingredient and prep cards to create a menu that fills the diner’s order. The diner chooses the menu that best fulfills the order—then that menu’s cook collects the dish card. Whichever cook wins the most dish cards wins the game. For anyone age 12 and up, Menu Mash-Up is the ultimate game for the food obsessed.

$22.95 US • 978-1-4521-1166-7

box with lid, 6½ x 3 x 2 in, 175 ingredient cards, 70 prep cards, 55 dish cards, 20 linking cards, 6 menu holders, 1 die, 1 rules card, Rights: W, Ages: 12 and up

PUB MONTH: SEPTEMBER 3 Cook’s One Line a Day

A Five-Year Culinary Memory Book This memory-keeper lets food lovers track their kitchen movements every day for five years. Cooks can log favorite meals, desserts, guests hosted, big successes, new experiments, and even mishaps day by day. Durable and elegantly designed, this diary is the go-to record of cooking life.

$16.95 US • 978-1-4521-1897-0

hardcover, 3¾ x 6ø in, 372 pp, Rights: W

PUB MONTH: OCTOBER 4 Kosher Kards

12 Notecards and Envelopes Nostalgic noshers can spread good schmear with these notecards shaped like everyone’s favorite Jewish foods. Kosher to adorn Hanukkah gifts, wish someone mazel tov, or just to say shalom.

$12.95 US • 978-1-4521-1420-0

package: 12 x 8 in; 12 die-cut note-cards (6 designs repeating twice): 5 x 7 in; 12 envelopes, sticker sheet, shrink-wrapped, Rights: W

PUB MONTH: OCTOBER

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Chronicle Books

Environmental Policy

Lampe, Ray “Dr. BBQ,” 7

LeFavour, Cree, 11 Lenzi, Robyn, 4 Little Pretty Baking Kit, 20

M

Marchetti, Domenica, 10 Mastering Homebrew, 5 Menu Mash-Up, 21 Mitchell, Karen, 9 Model Bakery Cookbook, 9 Morford, Katie Sullivan, 14 Mosher, Randy, 5 Murphy, Tamara, 21 P Pastry, 19 Pork Chop, 7 R Robertson, Chad, 3 Rodgers, Rick, 9 S Schloss, Andrew, 7 Smith, Peggy,2 Snoopy and Friends

Cupcake Kit, 20 Southern Casseroles, 4 Spain, 6

Starr, Lara, 20 Cookie Cutter Kit, 20

Chocolate Chip Cookies, 4 Conley, Sue, 2

Cooking Slow, 7 Cook’s Initiation into the

Gorgeous World of Mushrooms, 8 Cook’s One Line a Day, 21 Copeland, Sarah, 17 Cowgirl Creamery Cooks, 2

D

Drink More Whiskey, 12 Dudley, Angie, 16 E Emanuelli, Phillippe, 8 F Feast, 17 Fish, 11

Foodie Top 100 Restaurants Worldwide, 15

G

GAMAGO Yeti & Friends Place Mats, 18 Gee, Denise, 4 Glam Media, 15

Glorious Vegetables of Italy, 10

Good Food, Great Business, 15

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 endangered forests, use recycled materials, and work to minimize excess throughout our supply chain. We are also dedicated to protecting the environment through responsible business practices. From sourcing certified paper for our products to implementing greater efficiency in our inventory management, we actively seek out new opportunities to improve all aspects of our workflow.

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desires and carnal needs the characters harbor. It’s no wonder so many fans revel in at-home parties inspired by the food on the series! With recipes from unforgettable scenes, each entertainingly introduced by True Blood ’s most compelling characters, these 85 authentic bayou country recipes and 150-plus photos from the series give fans a big taste of Bon Temps.

Gianna Sobol is an associate producer on HBO’s hit series True Blood.

She lives in Los Angeles.

Alan Ball is the creator, writer, and producer of the HBO original series True Blood and Six Feet Under. He lives in Los Angeles.

Karen Sommer Shalett is the editor-in-chief of DC magazine, and a former

staff writer for New Orleans’ Times-Picayune.

Marcelle Bienvenu is co-author of the bestselling New Orleans heritage

cookbook, Cookin’ Up a Storm. $29.95 hc • 978-1-4521-1086-8

8 x 10 in, 224 pp, Rights: W

down in Bon Temps. Think Scorn Fritters and Hot Dates, washed down with an ice-cold Spirit Lifter. Entertaining and packed with novelty—including quotes and commentary from the characters themselves, plus original unpublished photography from seasons 1 through 5—True Blood Drinks and Bites brings home a fun and tantalizing taste of the onscreen action.

$18.95 hc • 978-1-4521-1818-5

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Treme

Stories and Recipes from the Heart of New Orleans • By Lolis Eric Elie

With a Foreword by Anthony Bourdain and Preface by David Simon • Food Photography by Ed Anderson

Inspired by David Simon’s award-winning HBO series Treme, this celebration of the culinary spirit of post-Katrina New Orleans features recipes and tributes from the characters, real and fictional, who highlight the Crescent City’s rich foodways. From chef Janette Desautel’s own Crawfish Ravioli and LaDonna Batiste-Williams’s

Smothered Turnip Soup to the city’s finest Sazerac, New Orleans’ cuisine is a mélange of influences from Creole to Vietnamese, at once new and old, genteel and down-home, and, in the words of Toni Bernette, “seasoned with delicious nostalgia.” As visually rich as the series itself, the book includes 100 heritage and contemporary

recipes from the city’s heralded restaurants such as Upperline, Bayona, Restaurant August, and Herbsaint, plus original recipes from renowned chefs Eric Ripert, David Chang, and other Treme guest stars. For the 6 million who come to New Orleans each year for its food and music, this is the ultimate homage to the traditions that make it one of the world’s greatest cities.

Lolis Eric Elie is a New Orleans native, the story editor for the HBO series Treme, co-producer of the documentary Faubourg Treme. Anthony Bourdain is an author, television host, and writer for Treme. He lives in New York City.

David Simon is an author, television producer, and the co-creator of the HBO series The Wire and Treme. He lives in Baltimore. Ed Anderson is a photographer specializing in food and the people who make it. He lives in Petaluma, California.

“Food, music, and New Orleans are all passions about which—it seems to me—all reasonable people of substance should be vocal....This book gives voice to the characters, real and imaginary, whose love and deep

attachments to a great but deeply wounded city should be immediately understandable with one bite.”

– Anthony Bourdain

WiTh eSSAyS ON: Cajun vs. Creole

Madame Begue and the Beginning of Brunch Signature Sandwiches: Po-boys and

Poor Boys and Muffalettas

Oyster Farmers: Black, Croatian, and Vietnamese New Orleans and the invention of the Cocktail

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Short & Sweet

The Best of Home Baking

By Dan Lepard

This comprehensive compendium of baking (more than 280 recipes!) is from Dan Lepard, known for his much-loved food column in the U.K.’s Guardian newspaper. Featuring new techniques and traditions, Short &

Sweet showcases Dan’s impressive culinary expertise with such delectable treats as Bourbon Pecan Brownies,

Swedish Almond Cake, and Sugar-Crusted Pear Turnovers. From easy breads and gluten-free essentials to classic desserts and light bites, this friendly guide through the ins and outs of baking will earn a trusted place in the kitchen of novice and expert bakers.

Dan Lepard is an award-winning food writer and photographer. He has written several cookbooks as well as contributed photographs to his own and other

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“Pop Tarts, anyone? Clearly written and beautifully photographed,

Flour is a baker’s treat.” – Dorie Greenspan

Flour, too

Indispensible Recipes for the Café’s Most Loved Sweets & Savories

By Joanne Chang • Photographs by Michael Harlan Turkell

The ideal companion to Flour—Joanne Chang’s beloved first cookbook—Flour, too includes the most-requested savory fare to have made her four cafés Boston’s favorite stops for breakfast, lunch, and dinner. Here are 100 gratifying recipes for easy at-home eating and entertaining from brunch treats to soups, pizzas, pasta, and, of course, Flour’s famous cakes, tarts, and other sweet goodies. More than 50 glorious color photographs by Michael Harlan Turkell take the viewer inside the warm, cozy cafés; into the night pastry kitchen; and demonstrate the beauty of this delicious food. With a variety of recipes for all skill levels, this mouthwatering collection is a substantial addition to any home cook’s bookshelf.

Joanne Chang is the owner of Flour Bakery + Café, with locations in Boston and Cambridge, Massachusetts, and co-owner of Myers + Chang. She lives in

Boston, Massachusetts.

Michael Harlan Turkell is a Brooklyn-based food photographer.

$35.00 hc • 978-1-4521-0614-4 7½Σ x 10 in, 304 pp, Rights: W Flour was one of NPR's Best Books of 2010!

FlOuR

PiCkleS

Put the cucumber rounds in a large container with a lid. In a medium saucepan, combine the sugar and vinegar, bring to a boil over high heat, and boil until the sugar dissolves. Remove the pan from the heat, add the spices and stir to combine. Pour the brine over the cucumbers and set aside at warm room temperature for 2 to 3 hours, or until cool.

When the pickles have cooled to room temperature, cover and refrigerate them. The pickles are ready to serve after they have chilled for at least 8 hours. They may be stored in an airtight container in the fridge for up to 3 weeks. Makes 1½ qt /1.4 L. 4 English cucumbers, cut crosswise

into rounds ¼ in/6 mm thick 1½ cups/300 g granulated sugar 1½ cups/360 ml Champagne vinegar 2 tbsp kosher salt 4 tsp pickling spice 1 tsp mustard seeds 1 tsp celery seeds 1 tsp fennel seeds 1 tsp ground turmeric

1 tsp freshly ground black pepper ½ tsp ground cloves

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The Sugar Cube

50 Deliciously Twisted Treats from the Sweetest Little Food Cart on the Planet

By Kir Jensen with Danielle Centoni • Photographs by Lisa Warninger

This covetable cookbook is a greatest-hits collection from Sugar Cube, a tiny pink food cart in Portland, Oregon, that is thronged daily by hungry hordes craving voluptuous sweets intensified with a spike of booze, a lick of sea salt, or a “whoop” of whipped cream. Sugar Cube founder and baker Kir Jensen left the fine-dining pastry track to sell her handmade treats on the street. Recipes for 50 of Kir’s most enticing cupcakes, cookies, tarts, muffins, sips, and candies are made more irresistible (if possible!) by 32 delicious color photographs. Sassy headnotes and illustrations that resemble vintage tattoos liven up this singular boutique baking book.

Kir Jensen is the owner and chef of the Sugar Cube food truck. She lives in Portland, Oregon.

Danielle Centoni is editor of Mix and a food writer whose work has appeared regularly in the Oregonian. She is the co-author of Mother’s Best: Comfort Food that Takes You Home Again. She lives in Portland, Oregon.

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“Glorious cookies and cupcakes.”

– Sunset magazine

humphry Slocombe ice Cream Book

By Jake Godby and Sean Vahey with Paolo Lucchesi • Photographs by Frankie Frankeny

With more than 310,000 Twitter followers, a heaping helping of controversy, and a rich supply of attitude and humor, Humphry Slocombe is not your average ice cream shop. Yet the ice cream is what matters, and they make it in dozens of glorious, unique, and delightful flavors. This tasty book collects 50 recipes for these idolized and iconoclastic flavors, as well as surprising sundae combinations and popular toppings such as marshmallow and crumbled curry cookie. More than 50 color photographs, dozens of graphics and drawings, and first-person essays and scenes from the shop present a delicious foray into this scoop of San Francisco’s incredible food scene.

Jake Godby is chef and part owner of Humphry Slocombe. He lives in San Francisco.

Sean Vahey is operations manager and part owner of Humphry Slocombe. He lives in San Francisco Paolo Lucchesi is columnist of Inside Scoop for the San Francisco Chronicle. He lives in San Francisco. Frankie Frankeny is a San Francisco–based food and lifestyle photographer.

$19.95 pb • 978-1-4521-0468-3

7¼ x 9¼ in, 144 pp, Rights: W

ice cream

for adults!

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Cake Pops by Bakerella

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

By Bakerella

What’s cuter than a cupcake? A cake pop, of course! Wildly popular blogger Bakerella (aka Angie Dudley) has turned cake pops into an international sensation! Cute little cakes on a stick—from decorated balls to more ambitious shapes such as baby chicks, ice cream cones, and even cupcakes—these adorable creations

are the perfect alternative to cake at any party or get-together. Martha Stewart loved the cupcake pops so much she had Bakerella appear on her show to demonstrate making them. Now Angie makes it easy (use boxed cake mix—Bakerella does!) and fun to re-create these amazing treats right at home with clear step-by-step instructions and photos of more than 40 featured projects, as well as clever tips for presentation, decorating, dipping, coloring and melting chocolate, and much more.

Angie Dudley is the creator of Bakerella.com, her very popular blog that chronicles her adventures in baking.

More than 1 million of Bakerella's Cake Pops

titles sold!

Also Available

CAKE POPS HOLIDAYS

By Bakerella

$14.95 hc • 978-1-4521-1116-2

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More than 1 million of Bakerella's Cake Pops

titles sold!

Cake Pops: Spring Chicks

Cake Pops: Cupcakes

By Bakerella

Cake pops have taken the world by storm thanks to the one and only Bakerella. And these adorable, one-project kits for those in a hurry to have fun and impress provide the perfect way to join the party. Each petit package includes sticks, bags, gift tags, ribbon, and step-by-step instructions for making 24 cake pops.

Also Available

CAKE POPS KIT

By Bakerella

$19.95 BOX • 978-1-4521-0292-4

5¾ x 6∆ x 3 in, 80-page booklet, 48 paper cake pop sticks, 48 clear cello gift bags, 48 gift tags, 160 CAKE POPS: CUPCAKES

$10.95 BOX • 978-1-4521-1119-3

Box with hinged lid: 3∂ x 6½ in, wafer sealed; tri-fold 2-sided instruction card, 24 cake pop sticks, 24 gift tags, 24 cello bags, 240-in ribbon, photographs throughout Rights: W

CAKE POPS: SPRING CHICKS $10.95 BOX • 978-1-4521-1118-6

Box with hinged lid: 3∂ x 6½ in, wafer sealed; tri-fold 2-sided instruction card, 24 cake pop sticks, 24 gift tags, 24 cello bags, 240-in ribbon, photographs throughout Rights: W

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Slice & Bake Cookies

Fast Recipes from Your Refrigerator or Freezer

By Elinor Klivans • Photographs by Yunhee Kim

For those short on time but long on cookie love,

Slice & Bake Cookies comes to the rescue! Elinor

Klivans, the baking expert behind Big Fat Cookies and Cupcakes!, shares 50 recipes that are quick to mix up, stash in the refrigerator or freezer, and have at the ready to slice and bake whenever a sweet craving strikes. From classics such as old-fashioned oatmeal raisin cookies and Linzer hearts to modern takes on savory cookies and crackers, the recipes collected here fit the bill for any impromptu get-together. With a rundown of ingredients and baking equipment—plus tips on decorating, serving, storing, and even shipping—freshly baked, warm from- the-oven cookies will always be on hand. Elinor Klivans is a former pastry chef and bestselling author of several

home baking cookbooks. She lives in Camden, Maine.

Yunhee Kim is a New York–based photographer specializing in food.

$18.95 pb • 978-1-4521-0962-6

8∂ x 8 in, 120 pp, Rights: W

Miette

100 Recipes and Variations from the San Francisco Sweet Shop

By Meg Ray with Leslie Jonath • Photographs by Frankie Frankeny

Renowned for beautiful cakes and whimsical confections, Miette Patisserie is among the most beloved of San Francisco’s culinary destinations. Miette’s pretty Parisian aesthetic enchants visitors with tables piled high with beribboned bags of gingersnaps, fleur de sel caramels, and rainbows of gumballs. This cookbook brings the enchantment home, sharing 100 secret formulas for favorite Miette treats from chef and owner Meg Ray. More than 75 gorgeous color photos capture the unique beauty of Miette desserts and shops. Just like the adorable cakes, cookies, éclairs and tarts for sale in Miette’s case, this book is irresistible!

Meg Ray is chef and owner of Miette Patisserie and Miette Confiserie.

She lives in Oakland, California.

Leslie Jonath is the author of several cookbooks, crafting books and

children’s books. She lives in the San Francisco Bay Area.

Frankie Frankeny is a frequent photographer for Chronicle Books. She

lives in San Francisco. $27.50 hc • 978-0-8118-7504-2

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hand-Crafted Candy Bars

From-Scratch, All-Natural, Gloriously Grown-Up Confections • By Susie Norris and Susan Heeger • Photographs by Joseph De Leo

The beloved candy bars of childhood have grown up, but there is no need to go to the French Laundry to get your fix. Candy bar devotees Susie Norris and Susan Heeger show how to reinvent candy bars as they should be—thick and layered with nougat, crisp with toffee, and coated with fine chocolate. Familiar candy-store bars and other nostalgic favorites are re-created using the freshest ingredients, right down to the peanut laden caramel and chocolate-drenched cookie crunch. A mix-and-match flavor chart inspires anyone with a sweet tooth to dream up custom treats of their own, such as covering marshmallows with molten chocolate. From the basics of candy making to tips on dressing up these luscious indulgences as elegant desserts, Hand-Crafted

Candy Bars evokes the sweet memory of youth with simple, scrumptious sophistication.

Susie Norris is a Los Angeles–based author, pastry chef, and culinary school instructor. She is founder and artisan chocolatier of Happy Chocolates. Susan Heeger is a book, magazine, and newspaper feature writer with a specialty in food, garden, design, home, and lifestyle stories.

Joseph De Leo is a New York–based food photographer.

$24.95 hc • 978-1-4521-0965-7

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Milk & Cookies

89 Heirloom Recipes from New York’s Milk & Cookies Bakery

By Tina Casaceli • Foreword by Jacques Torres • Photographs by Antonis Achilleos

From New York City’s popular cookie shop Milk & Cookies comes 89 tried, true, and scrumptious reci-pes for cookies, bars, and brownies. In Milk &

Cook-ies, pastry chef Tina Casaceli shares classic family

recipes, as well as favorites from her bakery. More than 45 good-enough-to-eat photographs, can-do baking formulas, and a friendly Greenwich Village vibe make this cookbook too tantalizing to resist. Tina Casaceli is the chef/owner of Milk & Cookies and a pastry

instructor at the French Culinary Institute. She lives in New York City.

Jacques Torres is an acclaimed pastry chef, author, television

personality, and chocolatier. He lives in New York City.

Antonis Achilleos is an award-winning food photographer living

in New York.

$24.95 hc • 978-0-8118-7254-6

7½ x 9 in, 224 pp, Rights: W

TimeOut New York Reader’s Choice

Best New Bakery 2006

Tartine: The Boxed Set

By Elisabeth Pruiett and Chad Robertson

With Photographs by France Ruffenach and Eric Wolfinger

Two of the most gorgeous, celebrated, and bestselling baking books of the past five years, from San Francisco’s beloved Tartine Bakery, are presented together for the first time. A richly textured slipcase that captures the rustic elegance of a baker’s apron features both Tartine and Tartine

Bread. Including recipes for luscious pastries,

unforgettable desserts, and inimitable breads, and awash in award-winning photography, there is no better gift for baking enthusiasts than Tartine:

The Boxed Set.

Elisabeth Pruiett and Chad Robertson are co-owners and proprietors of

Tartine Bakery. They live in San Francisco.

France Ruffenach is a James Beard Award–winning photographer based

in San Francisco.

Eric Wolfinger is a San Francisco–based food and lifestyle

photographer.

$75.00 hc • 978-1-4521-0702-8

2-volume slipcase; 8∆ x 10∂ x 2∆ in; Tartine 224 pp; Tartine Bread 304 pp; color photographs throughout; burlap slipcase; 1-in checkered ribbon, Rights: W

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“Mr. Robertson’s exceptional bread is notable because it’s a slow-fermented yeast bread in very

French style that is a welcome change from the ubiquitous sourdough…. This is my favorite

bakery in the united States.”

– Mark Bittman, New York Times

Tartine Bread

By Chad Robertson • Photographs by Eric Wolfinger

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

Chad Robertson trained at the Culinary Institute of America and, with his wife Elisabeth Prueitt, won the James Beard Outstanding Pastry Chef Award in 2008. Eric Wolfinger is a photographer, surfer, and bread-making apprentice at Tartine Bakery. Like Chad, he lives in San Francisco.

Also Available

TARTINE

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

$35.00 hc • 978-0-8118-5150-3

8∑ x 10 in, 224 pp, Rights: W

OVER 50,000 COPIES SOLD

$40.00 hc • 978-0-8118-7041-2

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TEA & CRUMPETS

Recipes and Rituals from Tearooms and Cafés

By Margaret M. Johnson

Photographs by Leigh Beisch and Margaret M. Johnson

$19.95 hc • 978-0-8118-6214-1 7 x 8 in, 168 pp, Rights: W BREAD BIBLE 300 Favorite Recipes By Beth Hensperger $19.95 pb • 978-0-8118-4526-7 8 x 9 in, 496 pp, Rights: W BISCOTTI

By Lou Seibert Pappas

$9.95 hc • 978-0-8118-0095-2

6∑ x 6∑ in, 72 pp, Rights: W

OVER 215,000 COPIES SOLD

BRITTLES, BARKS & BONBONS

Delicious Recipes for Quick and Easy Candy

By Charity Ferreira • Photographs by Karen Steffans

$16.95 hc • 978-0-8118-5535-8

7 x 8 in, 96 pp, Rights: W

CHOCOLATE CAKES

50 Great Cakes for Every Occasion

By Elinor Klivans • Photographs by Ann Stratton

$22.95 pb • 978-0-8118-6872-3

8¾ x 8 in, 144 pp, Rights: W

FAST BREADS

50 Recipes for Easy, Delicious Bread

By Elinor Klivans • Photographs by Susie Cushner

$19.95 pb • 978-0-8118-6570-8 8∂ x 8 in, 144 pp, Rights: W I LOVE MACARONS By Hisako Ogita $14.95 pb • 978-0-8118-6871-6 7£ x 9 in, 80 pp, Rights: W PAINTED COOKIES

More Than 60 Designs and Decorating Ideas for Adorable Cookies

By Akiko Hoshino

$12.95 pb • 978-1-4521-0122-4

8¼ x 5∆ in, 88 pp, Rights: WE

SOUTHERN PIES

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

By Nancie McDermott • Photographs by Leigh Beisch

$22.95 pb • 978-0-8118-6992-8

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COFFEE CAKES

Simple, Sweet, and Savory

By Lou Seibert Pappas Photographs by Maren Caruso

$18.95 pb • 978-0-8118-5507-5

8∂ x 8 in, 132 pp, Rights: W

THE CUPCAKE DECK

By Elinor Klivans

Photographs by France Ruffenach

$14.95 deck • 978-0-8118-5794-9

4¢ x 5∞ x 1∑ in, 25 two-panel cards, Rights: W

SKY HIGH

Irresistible Triple-Layer Cakes

SOUTHERN CAKES

Sweet and Irresistible Recipes for Everyday Celebrations

CUPCAKES!

By Elinor Klivans

Photographs by France Ruffenach

$16.95 pb • 978-0-8118-4545-8

8∂ x 8 in, 144 pp, Rights: W

GINGERBREAD

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

By Jennifer Lindner McGlinn Photographs by Beatrice Peltre

$19.95 hc • 978-0-8118-6191-5

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THE CHOCOLATE DECK

50 Luscious Indulgences

By Lori Longbotham Photographs by William Meppem

$14.95 deck • 978-0-8118-4844-2

4¢ x 5∞ x 1£ in, 50 cards, Rights: W

TARTINE

By Elisabeth Prueitt and Chad Robertson

Photographs by France Ruffenach • Foreword by Alice Waters

$35.00 hc • 978-0-8118-5150-3

8∑ x 10 in, 224 pp, Rights: W

BAKING FOR ALL OCCASIONS

A Treasury of Recipes for Everyday Celebrations

By Flo Braker • Photographs by Scott Peterson Foreword by Chuck Williams

$35.00 hc • 978-0-8118-4547-2

7½ x 9 in, 320 pp, Rights: W

CRèME BRûLéE

By Lou Seibert Pappas Photographs by Alison Miksch

$14.95 hc • 978-0-8118-6682-8

7 x 8 in, 96 pp, Rights: W

ICE CREAM TREATS

Easy Ways to Transform Your Favorite Ice Cream into Spectacular Desserts

By Charity Ferreira • Photographs by Leigh Beisch

$16.95 pb • 978-0-8118-4102-3

SWEET MINIATURES

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

By Flo Braker • Photographs by Michael Lamotte

$22.95 pb • 978-0-8118-2446-0

8 x 8 in, 384 pp, Rights: W

SEE’S FAMOUS OLD TIME CANDIES

A Sweet Story

By Margaret Moos Pick

$14.95 hc • 978-0-8118-4867-1

7 x 7 in, 96 pp, Rights: W

LUSCIOUS CHOCOLATE DESSERTS

By Lori Longbotham Photographs by William Meppem

$19.95 hc • 978-0-8118-3516-9

7 x 8 in, 144 pp, Rights: W

LUSCIOUS LEMON DESSERTS

By Lori Longbotham Photographs by Alison Miksch

$19.95 hc • 978-0-8118-2893-2

7 x 8 in, 144 pp, Rights: W

STICKY, CHEWY, MESSY, GOOEY

Desserts for the Serious Sweet Tooth

By Jill O’Connor • Photographs by Leigh Beisch

$22.95 pb • 978-0-8118-5566-2

8∂ x 8 in, 168 pp, Rights: W

ALL CAKES CONSIDERED

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

By Melissa Gray • Photographs by Annabelle Breakey

$24.95 hc • 978-0-8118-6781-8

8∂ x 8 in, 224 pp, Rights: W

FARMERS’ MARKET DESSERTS

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

By Jennie Schacht • Photographs by Leo Gong

$24.95 pb • 978-0-8118-6672-9

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We love Madeleines

By Miss Madeleine • Photographs by Antonis Achilleos

The first crowd-sourced cookbook from Chronicle Books, this celebration of the dainty French delight proves that classic doesn’t have to mean conventional. Forty reverential recipes—developed by madeleine lovers from Italy to Oregon and curated by Miss Madeleine herself—break the mold, with unexpected delights from Rosemary Parmesan Polenta to Molasses Spice to Chocolate Hazelnut, plus gluten-free and vegan options. Featuring expert tips on choosing ingredients, mixing and baking batter, and picking the right pan, as well as a chapter on glazes, dips, and other toppings, the wisdom of dozens of aficionados comes together in this delectable ode to the little shell-shaped cake we love.

Miss Madeleine is a globe-trotting madeleine lover, seeking baking

inspiration wherever she goes. She prefers to remain anonymous to protect the integrity of her culinary adventures.

Antonis Achilleos is a New York–based photographer.

$17.95 hc • 978-1-4521-0290-0

7 x 8 in, 128 pp, Rights: W

Sweet on Texas

Lovable Confections from the Lone Star State

By Denise Gee • Photographs by Robert M. Peacock

This tantalizing tome features a hearty helping of must-eat recipes and must-meet dessert devotees, garnished with their facinating stories. Learn about local Texan bakeries, the youngest pastry chef in the state, and the proper way to organize a Southern cookie swap. Divided into four tasty Texas regions, this cookbook features the big flavors of sweet treats like Deep Chocolate Meringue Pie, Citrus-Kissed Fig Ice Cream, Deep-Fried Coca-Cola, and Sweet Pineapple Tamales. With more than 60 classic and brand spankin’ new recipes for cakes, cookies, puddings, cobblers, ice cream, pies, and pastries, Sweet on Texas is a sugar-coated tour through the culinary wonderland of the Lone Star State.

Denise Gee is the author of Southern Cocktails and Porch Parties. She

lives in Dallas, Texas.

Robert M. Peacock is a Dallas-based photographer.

$24.95 hc • 978-1-4521-0248-1

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Whoopie Pies

Dozens of Mix ’em, Match ’em, Eat ’em Up Recipes!

By Sarah Billingsley and Amy Treadwell

Is it a cake? Is it a cookie? With such deliciously soft and sweet cream-filled snacks, does it matter? The Internet is abuzz with recipes and stories of whoopie pie folklore, while customers everywhere are descending on bakeries in droves demanding these delectable treats. This adorable volume—the only cookbook devoted entirely to whoopie pies— features more than 40 mix-and-match recipes, including chocolate with marshmallow cream (the classic whoopie pie) and a range of bright flavors such as green tea, red velvet, pumpkin with a tangy cream cheese filling, and oatmeal with maple-bacon buttercream. With a puffy cover as soft as cake, plenty of color photos and hand-drawn illustrations, dozens of DIY decorating instructions, fun facts and baking tips, Whoopie Pies will make a welcome addition to any baker’s bookshelf.

Sarah Billingsley is a western Pennsylvanian who didn’t get enough

whoopie pies as a kid. She now lives in San Francisco.

Amy Treadwell was born in Massachusetts and raised on a steady diet

of whoopie pies and franks and beans every Saturday night. She lives in San Francisco.

$16.95 hc • 978-0-8118-7454-0

7 x 8 in, 132 pp, Rights: W

Perfect Pops

50 One-of-a-Kind Popsicles That Will Rock Your World

By Charity Ferreira

Pops are summer’s freshest frozen treats, and they’re showing up in all the best places, from farmers’ markets to fine dining restaurants. The perfect way to make the most of ripe fruit is by suspending it in sweet ice, but Perfect Pops takes popsicles beyond fruit and juice. With 50 recipes for popsicles in creative, of-the-moment flavors, this book includes creamy pops, fancy pops reminiscent of nostalgic American desserts such as chocolate pudding, and alcohol-spiked pops for adults. Techniques for making striped, swirled, layered and creamy-centered pops dipped in chocolate make this book a charming resource for mothers and crafters looking for easy kitchen projects with delicious results!

Charity Ferreira is the author of Brittles, Barks & Bonbons and Ice Cream Treats. She lives in Oakland, California.

$16.95 hc • 978-1-4521-0192-7

(41)

Top Pot hand-Forged Doughnuts

Secrets and Recipes for the Home Baker

By Mark and Michael Klebeck with Jess Thompson • Photographs by Scott Pitts Among enthusiasts, Seattle’s Top Pot Doughnuts reigns supreme. Now, doughnut aficionados everywhere can enjoy these tasty treats at home. Committed bakers, casual home cooks, and sweet-toothed fans will eat up these 50 tried-and-true recipes—from classic

Old-Fashioneds to the signature Pink Feather Boa— and become experts themselves after learning the secrets of doughnut-making tools, terms, and techniques (no, you don’t need a deep fryer). And the selections of toppings and glazes, from chocolate to lavender? That’s just icing on the doughnut.

Mark and Michael Klebeck are construction guys turned entrepreneurs

who opened Top Pot Doughnuts in 2002. They live in Seattle.

Jess Thompson is a Seattle-based blogger and freelance writer. Scott Pitts is a Seattle–based photographer.

$16.95 hc • 978-1-4521-0212-2

7 x 8 in, 144 pp, Rights: W

Cake Simple

Recipes for Bundt-Style Cakes from Classic Dark Chocolate to Luscious Lemon Basil

By Christie Matheson • Photographs by Alex Farnum

Bundt-style cakes appeal to everyone—busy home bakers appreciate how simple they are to make, and cake lovers adore the endless (and delicious!) variety of shapes and forms they can take. This collection of more than 50 recipes delivers retro fun with a sophisticated spin, offering everything from nostalgia-inducing classics and decadent indulgences to adorable minis and even vegan versions of this eponymous treat. Enticing photos throughout showcase these whimsical, irresistible desserts and will have anyone with sweet cravings begging for this circular sensation!

Christie Matheson is the co-author of several books, including Flour. She

lives in Boston and San Francisco.

Alex Farnum is a San Francisco–based photographer.

$19.95 hc • 978-0-8118-7936-1

(42)

Blackbird Bakery Gluten-Free

75 Recipes for Irresistible Gluten-Free Desserts and Pastries

By Karen Morgan • Photographs by Knoxy

Celebrities such as Courteney Cox and Laura Dern love Blackbird Bakery for its famously scrumptious gluten-free desserts. Now these same sweets can be yours too, thanks to this beautiful cookbook that collects 75 delicious recipes for classic desserts and gorgeous French pastries, all made without gluten. Celiac disease is on the rise (more than 3 million Americans and an equal number of Europeans have been diagnosed), and millions more seek gluten-free products to supplement a healthy lifestyle. With this cookbook, gluten-conscious gluttons can dish up all sorts of delectable desserts—anytime the craving strikes!

Karen Morgan is the “Big Bird” at Blackbird Bakery and the blogger

behind Blackbird Bakery. She lives in Austin, Texas.

Knoxy is a food and lifestyle photographer based in Austin, Texas.

$24.95 hc • 978-0-8118-7331-4

7 x 8 in, 224 pp, Rights: W

Sweet & easy Vegan

Treats Made with Whole Grains and Natural Sweeteners

By Robin Asbell • Photographs by Joseph De Leo

Here is the delicious answer to every vegan’s most important question: What’s for dessert? From cookies and brownies to cakes and pies (and even vegan “ice cream”), author Robin Asbell proves that nothing is lost when choosing to forgo dairy. Sweet

& Easy Vegan collects more than 60 indulgent

recipes and includes expert information on natural sweeteners, whole grains, and the benefits of a vegan lifestyle, plus a handy guide to unusual ingredients and a source list to help readers find them. Vegan never tasted so sweet.

Robin Asbell is a chef, food writer, and cooking teacher specializing in

natural foods. She lives in Minneapolis, Minnesota.

Joseph De Leo is a New York–based photographer specializing

in food.

$35.00 hc • 978-1-4521-0301-3

References

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