Random House 2014 Culinary Arts Catalog

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Culinary & Food Studies Courses 2014

New & Recommended BOOKS for

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Food History & Social SciencesPROVENCE, 1970M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste by Luke Barr

The grandnephew of M.F.K. Fisher tells the critically

acclaimed story of dramatic friendships and rivalries, when Fisher, Julia Child, James Beard, and other culinary icons gathered in Provence in 1970 and debated (and unwittingly shaped) the future of food in America.

Clarkson Potter • TR 978-0-307-71835-8 • 320 pp. $15.00/$18.00 Can. • Exam Copy: $3.00

SALTEDA Manifesto on the World’s Most Essential Mineral, with Recipes by Mark BittermanJAMES BEARD FOUNDATION AWARD WINNER — REFERENCE & SCHOLARSHIP

Mark Bitterman traces the mineral’s history, from humankind’s first salty bite to its use in modern

industry to the resurgent interest in artisan salts. Featuring more than 50 recipes that showcase this versatile ingredient, Salted also includes a field guide to artisan salts that profiles 80 varieties and explores their characters, stories, production methods, and uses in cooking; plus a quick-reference guide covering over 150 salts.

Ten Speed Press • HC • 978-1-58008-262-4 • 320 pp. • $35.00/$40.00 Can. • Exam Copy: $17.50

“Barr . . . deftly portrays a

crucial turning point in the

history of food in America

with humor, intimacy and

deep perception. This book is

beautifully written and totally

fascinating to me, because

these were my mentors—they

inspired a generation of cooks

in this country.”

—Alice Waters

Academic Dept. • 1745 Broadway • New York, NY 10019

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EXAMINATION COP I ESExamination copies are available to instructors seeking titles to review for adoption

consideration. The exam copy prices are as follows: $3.00 for each paperback priced under $20.00, and 50% off the retail price for all hardcovers and paperback priced at or over $20.00. Examination

copies are limited to ten per instructor per school year and can only be mailed to valid U.S. addresses. To order, use the order form at the back of this catalog. Examination copies must be

prepaid with a check or money order made payable to Penguin Random House or ordered online at www.randomhouse.com/academic/examcopy. Offer only valid in the United States. All requests

are subject to approval and availability. Please allow 2–4 weeks for delivery.

For additional titles, visit www.randomhouse.com/academic2



Food History & Social Sciences

THE STORY OF TEAA Cultural History and Drinking Guide by Mary Lou Heiss and Robert J. Heiss

JAMES BEARD FOUNDATION AWARD WINNER — REFERENCE

The Story of Tea begins with a journey along the tea trail, from the lush forests of China, where tea cultivation

first flourished, to the Buddhist temples of Japan, to the vast tea gardens of India, and beyond. Offering an insider’s view of all aspects of tea trade, Mary Lou and Robert J. Heiss provide a complete reference for choosing, drinking, and enjoying this beverage. At the end, they present ten sweet and savory recipes and resources for purchasing fine tea.

Ten Speed Press • HC • 978-1-58008-745-2 • 432 pp. $32.50/$39.95 Can. • Exam Copy: $16.25

THE EARTH KNOWS MY NAMEFood, Culture, and Sustainability in the Gardens of Ethnic Americans by Patricia Klindienst

Blending oral history and description, author and scholar Patricia Klindienst offers an exploration of how the

making of gardens and the growing of food help ethnic and immigrant Americans maintain and transmit their cultural heritage while they put roots down in American soil. Through their work on the land, these gardeners revive cultures in danger of being lost and share their culture with their larger communities.

Beacon Press • TR • 978-0-8070-8571-4 280 pp. • $20.00/$23.00 Can. • Exam Copy: $10.00

WHITE BREADA Social History of the Store-Bought Loaf by Aaron Bobrow-Strain

White Bread teaches readers that when Americans debate

what one should eat, they are also wrestling with larger questions of race, class, immigration, and gender. As Aaron Bobrow-Strain traces the story of bread, he shows how efforts to champion “good food” reflect dreams of a better society—even as they reinforce stark social hierarchies.

Beacon Press • TR • 978-0-8070-4478-0 256 pp. • $17.00/$20.00 Can. Exam Copy: $3.00

“Bobrow-Strain bravely

leads us into the belly of the

corporate beast to confront

the consummate processed

food. . . . We emerge with a

much better understanding

of the stuff of life, along with

startling insights into our

political, economic, military,

and environmental crises.”

—Warren Belasco, author of Appetite for Change

To order examination copies, go to: www.randomhouse.com/academic/examcopy3




EAT THE CITYA Tale of the Fishers, Foragers, Butchers, Farmers, Poultry Minders, Sugar Refiners, Cane Cutters, Beekeepers, Winemakers, and Brewers Who Built New York by Robin Shulman

Robin Shulman places today’s urban food production in the

context of hundreds of years of history, tracing the changing ways we live and eat. As she tells the story of New York’s ability to feed people, Shulman also shows the things we’ve always longed for in the cities that we build: closer human connections and a sense of something pure.

Broadway Books • TR • 978-0-307-71906-5 • 352 pp. • $15.00/$18.00 Can. • Exam Copy: $3.00

“What makes Shulman’s

narrative so captivating is

the way she emphasizes

the relationship human

beings have with an urban

environment that at first

glance is anything but

farm-friendly.”

—Kirkus Reviews

THE NEW TASTE OF CHOCOLATEA Cultural & Natural History of Cacao with Recipes by Maricel E. Presilla

This illustrated reference has been revised and expanded, taking readers on a journey beginning with

Maya and Aztec chocolate rituals, followed by exploring the significance of cacao through the ages, up through contemporary genetic discoveries. More than just a cultural and natural history of our most coveted indulgence, The New Taste of Chocolate, Revised includes a new collection of Maricel Presilla’s savory recipes plus sweet contributions from internationally renowned pastry chefs and chocolatiers.


Food History & Social Sciences

THE OLD-FASHIONEDThe Story of the World’s First Classic Cocktail, with Recipes and Lore by Robert Simonson Photographs by Daniel Krieger

New York Times spirits columnist Robert Simonson explores the history of the Old-Fashioned: its birth as

the “ur-cocktail” in the late nineteenth century, ascension in the 1950s and 1960s (as portrayed and repopularized by Don Draper on Mad Men), and renaissance as the star of the contemporary craft cocktail movement. The book also includes 50 recipes for classic variations as well as contemporary updates.


Also of Interest:

BOOZEHOUND: On the Trail of the Rare, the Obscure, and the Overrated in Spiritsby Jason Wilson







FOOD REBELS, GUERRILLA GARDENERS, AND SMART-COOKIN’ MAMASFighting Back in an Age of Industrial Agricultureby Mark Winne

Food activist and journalist Mark Winne introduces readers to innovative “local doers” defying industrial agribusiness

and leading the charge to bring nutritious, sustainable, and affordable food to all. Winne’s hope is that these efforts, scaled up and adopted more widely, will allow the alternative food system to dethrone the industrial—and he challenges readers to go beyond eating local to become part of a larger solution.

Beacon Press • TR • 978-0-8070-4737-8 • 208 pp. • $18.00/$20.00 Can. Exam Copy: $3.00

Biography & Memoir

THE TELLING ROOMA Tale of Love, Betrayal, Revenge, and the World’s Greatest Piece of Cheese by Michael Paterniti

An exploration of happiness, friendship, and betrayal, The

Telling Room is a work of literary nonfiction that delves into the complicated history of a Castilian village—all because of a piece of cheese. Acclaimed author Michael Paterniti introduces readers to Ambrosio Molinos de las Heras, a real-life literary hero and cheesemaker while unraveling the

village’s blood feud that includes accusations of betrayal and theft, death threats, and a murder plot.

Dial Press Trade Paperback • TR • 978-0-385-33701-4 • 368 pp. • $16.00/$19.00 Can. Exam Copy: $3.00

“Paterniti is one of the best

living practitioners of the art

of literary journalism. . . .

In his hands, every subject,

every moment of personal or

global upheaval, is treated

with the same curiosity,

respect, empathy, and clear-

eyed wisdom.”

—Dave Eggers


FOOD A Love Storyby Jim Gaffigan

Comedian and New York Times bestselling author Jim Gaffigan has made his career rhapsodizing over the most

treasured dishes of the American diet and decrying its worst offenders. In his second book, the follow-up to Dad Is Fat, he gives readers his humorous thoughts on all things culinary. Readers will learn why he believes coconut water was invented to get people to stop drinking coconut water and why pretzel bread is #3 on his most important inventions of humankind (behind the wheel and the computer).

Crown Archetype • HC • 978-0-8041-4041-6 • 336pp. $26.00/$31.00 Can. • Exam Copy: $13.00




Biography & Memoir

Urban AgricultureFOOD AND THE CITYUrban Agriculture and the New Food Revolution by Jennifer Cockrall-King

This book examines alternative food systems in cities around the

globe that are shortening their food chains, growing food within their city limits, and taking their “food security” into their own hands. The author, an award-winning food journalist, sought out leaders in the urban-agriculture movement and visited cities successfully dealing with “food deserts.” What she found was not just a niché concern of activists but a global movement that cuts across the private and public spheres, economic classes, and cultures.

Prometheus Books • TR • 978-1-61614-458-6 • 372 pp. • $21.00/$22.00 Can. • Exam Copy: $10.50

“Cockrall-King makes a

compelling and inspiring

case that small-scale,

urban farming may be the

key to fixing our broken

industrialized food system.”

—Barry Estabrook, author of Tomatoland

THE MUSHROOM HUNTERSOn the Trail of an Underground America by Langdon Cook

In the tradition of Michael Pollan’s book The Omnivore’s Dilemma, a

renowned culinary adventurer and food writer goes into the woods with the pickers, buyers, and chefs involved in mushroom foraging. Author Langdon Cook embeds himself in this subculture, reporting from both rural fringes and big-city eateries and uncovering what might be the last gasp of frontier-style capitalism.

Ballantine Books • HC • 978-0-345-53625-9 • 320 pp. • $26.00/$30.00 Can. • Exam Copy: $13.00

“This book examines human

behavior, economics, food,

society, and nature. In

the end, readers will have

learned a great deal about

U.S. economic and social

structures—all while being

entertained and enlightened

by stories of gastronomy and

mushrooms.”

—Library Journal


YES, CHEF: A Memoir by Marcus Samuelsson with Veronica Chambers

JAMES BEARD FOUNDATION AWARD WINNER — WRITING & LITERATURE

Yes, Chef chronicles Marcus Samuelsson’s journey from his

grandmother’s kitchen in Sweden through all of the ups and downs on his path to the opening of Red Rooster in Harlem. At Red Rooster, Samuelsson fulfilled his dream of creating a truly diverse, multiracial dining room—a place where presidents, jazz musicians, and aspiring artists all feel comfortable. It is a place where an orphan from Ethiopia, raised in Sweden, living in America, can feel at home.

Random House Trade Paperbacks • TR • 978-0-385-34261-2 • 336 pp.• $16.00/$19.00 Can. • Exam Copy: $3.00

“The pleasures of this memoir

are numerous. Marcus

Samuelsson’s life, like his

cooking, reflects splendidly

multicultural influences

and educations, and he

writes about it all with an

abundance of flavor and

verve. A delicious read.”

—Henry Louis Gates, Jr.




Ethics & Politics

FROM THE GROUND UPA Food Grower’s Education in Life, Love, and the Movement That’s Changing the Nation by Jeanne Nolan Foreword by Alice Waters

When Jeanne Nolan left Chicago in 1987 to join a communal farm, she was unaware that her decades-long journey

would lead her to the heart of a movement that is changing our nation’s relationship to food. Now a leader in the sustainable food movement, Nolan combines her personal journey with the knowledge she gained along the way, helping readers understand the importance of planting and eating organically—both for our health and for the environment—and provides practical tips for growing food.

Spiegel & Grau • HC • 978-0-8129-9299-1 • 304 pp. • $26.00/$30.00 Can. • Exam Copy: $13.00

THE STOPHow the Fight for Good Food Transformed a Community and Inspired a Movement by Nick Saul and Andrea Curtis

SELECTED FOR UNIVERSITY OF COLORADO, DENVER’S COMMON COMMUNITY

R.E.A.D. (RESEARCH, EDUCATION, ACTIVISM AND DIVERSITY)

Since Nick Saul became the executive director of The Stop

in 1998, it has been transformed from a cramped food bank to a thriving, internationally respected Community Food Center. The Stop has flourished with gardens, kitchens, a greenhouse, farmers’

markets and a mission to revolutionize our food system. In this book Saul and Andrea Curtis share what it could mean for the future of food.

Melville House • TR • 978-1-61219-349-6 • 320 pp. • $19.95/NCR • Exam Copy: $3.00

“An impassioned account of

how to create food systems

that foster independence

and eliminate the indignities

of charity. . . . If you want

to know what today’s food

movement is really about—

and why it is anything but

elitist—read this book.”

—Marion Nestle, Professor of Nutrition, Food Studies,

and Public Health at New York University and

author of What to Eat

LAND GRABBINGJourneys in the New Colonialism by Stefano Liberti Translated by Enda Flannelly

Since the food crisis of 2007–8, when the cost of staples such as

rice and corn rose dramatically, the race to acquire land in the southern hemisphere has become more intense than ever. Land Grabbing is the story of how one half of the world is starved to feed the other.

Verso • HC • 978-1-78168-117-6 • 224 pp. $24.95/$27.95 Can. • Exam Copy: $12.50

“One of the most thoughtful

analyses of agrarian

capitalism . . . a reminder

that both the commission

of and the struggle against

the global food crisis

involves real people.”

—Raj Patel, author of Stuffed and Starved





Nutritional SciencesSALT SUGAR FATHow the Food Giants Hooked Us by Michael Moss

SELECTED FOR COMMON READING AT VIRGINIA COMMONWEALTH UNIVERSITY AND SOUTHWEST VIRGINIA GOVERNOR’S SCHOOL

From a Pulitzer Prize–winning investigative reporter at The New

York Times comes a journey into the highly secretive, highly profitable world of the processed food giants. Salt Sugar Fat tells the story of how they have deployed these three essential ingredients, over the past five decades, to dominate the American diet.

Random House Trade Paperbacks • TR • 978-0-8129-8219-0 480 pp. • $16.00/NCR • Exam Copy: $3.00

“Revelatory . . . a shocking,

galvanizing manifesto

against the corporations

manipulating nutrition to

fatten their bottom line—

one of the most important

books of the year.”

—Kirkus Reviews (starred review)

THE FOOD POLICEA Well-Fed Manifesto About the Politics of Your Plate by Jayson Lusk

In this rebuttal against books like Fast Food Nation, The Omnivore’s Dilemma, and Food, Inc., Jayson Lusk (a professor

and the Willard Sparks Endowed Chair in the agricultural economics department at Oklahoma State University) strives to debunk myths propagated by what he calls the “food elite.” He argues that organic food is not necessarily healthier; genetically modified foods haven’t sickened a single person but have made farmers more profitable and hold the promise of feeding impoverished Africans; locavorism is not greener or better for the economy; and that “fixing” school lunch programs won’t make our kids any smarter, among other equally controversial issues.

Crown Forum • HC • 978-0-307-98703-7 • 240 pp. • $24.00/$28.00 Can. • Exam Copy: $12.00

Ethics & Politics

STUFFED AND STARVED REVISED & EXPANDED EDITION

The Hidden Battle for the World Food System by Raj Patel

SELECTED FOR COMMON READING PROGRAMS AT WAGNER COLLEGE AND SKAGIT VALLEY

COMMUNITY COLLEGE

Going beyond ethical consumerism, Raj Patel explains, from seed to

store to plate, the steps necessary to regain control of the global food economy, stop the exploitation of both farmers and consumers, and rebalance global sustenance.

Melville House • TR • 978-1-61219-127-0 432 pp. • $19.95/NCR • Exam Copy: $3.00

“For anyone attempting to

make sense of the world

food crisis, or understand

the links between U.S.

farm policy and the ability

of the world’s poor to feed

themselves, Stuffed and

Starved is indispensable.”

—Michael Pollan





Reference & Guides

SECRETS OF THE SOMMELIERSHow to Think and Drink Like the World’s Top Wine Professionals by Rajat Parr and Jordan Mackay

JAMES BEARD FOUNDATION AWARD WINNER — BEVERAGE

Rajat Parr, wine director for the Mina Group, and journalist Jordan Mackay present a portrait of the

world’s top wine professionals and their trade. The authors interviewed the elite of the sommelier community and their colleagues’ insights, recommendations, and entertaining stories are woven throughout, along with Parr’s own takes on his profession and favorite winemakers and wines. Along the way, the authors give an immersion course in tasting and serving wine; share strategies for securing hard-to-find bottles at a good price and identifying value sweetspots among the many regions; and teach readers how to make inspired food pairings.

Ten Speed Press • HC • 978-1-58008-298-3 • 240 pp. • $32.50/$37.50 Can. Exam Copy: $16.25

CULINARY CAREERSHow to Get Your Dream Job in Food with Advice from Top Culinary Professionals by Rick Smilow and Anne E. McBride

Rick Smilow—president of the Institute of Culinary Education

(ICE)—taps into his alumni network and beyond to present the only career book with candid portraits of dozens of coveted jobs at all levels. Culinary Careers features exclusive interviews with both food-world luminaries and those on their way

up, to help readers discover what life is really like in their desired field.

Clarkson Potter • TR • 978-0-307-45320-4 • 368 pp. • $16.99/$19.99 Can. Exam Copy: $3.00

“Smilow’s book is

recommended for readers

seeking a thorough

introductory exposure

to today’s professional

possibilities in the

culinary world.”

—Eric Peterson, Library Journal

THE NEW CALIFORNIA WINEA Guide to the Producers and Wines Behind a Revolution in Taste by Jon Bonné

The New California Wine is a comprehensive guide to the

essential wines and producers of California’s “new generation” and the story of the iconoclastic young winemakers who have changed the face of California viniculture in recent years. Jon Bonné paints a portrait of the current state of the industry: its strengths

and shortcomings, its indispensable wines and those not worth pursuing. Full-color photographs, as well as a region-by-region tour of California’s lesser-known growing areas, reveal the people and places behind the bottles.


“Bonné’s book should be

mandatory reading for all

fans of American wine.”

—Dave McIntyre, The Washington Post





also of interestTHE BLUE BOTTLE CRAFT OF COFFEEGrowing, Roasting, and Drinking, with Recipes by James Freeman, Caitlin Freeman, and Tara Duggan

One of the country’s most celebrated roasters explains how to choose, brew, and enjoy the new

breed of artisan coffees at home, along with 40 recipes that incorporate coffee or taste good with a cup. The Blue Bottle Craft of Coffee explains this new world from farm to cup, exploring the bounty of beans available and the intricate steps that go into sourcing raw coffee from around the globe.


Reference & Guides

FICTIONDELICIOUS!by Ruth Reichl

In her memoirs Ruth Reichl has long illuminated the theme of how food

defines us, and never more so than in her fiction debut about sisters, family ties, and a young woman who must finally let go of guilt and grief to embrace her own true gifts.

Random House • HC 978-1-4000-6962-0 • 400 pp. $27.00/$32.00 Can. • Exam Copy: $13.50

For more books by Ruth Reichl, go to: www.ruthreichl.com

“Its title strikes me as

perfectly apt. . . . The novel

presents a whole passel of

surprises: a puzzle to solve;

a secret room; hidden letters;

the legacy of James Beard;

and a parallel, equally plucky

heroine from the past,

who also happens to be a

culinary prodigy.”

—The New York Times Book Review

BAKINGby James Peterson

JAMES BEARD FOUNDATION AWARD WINNER — BAKING & DESSERTS

Baking is cooking teacher James Peterson’s course in baking fundamentals. In more than 350 recipes and

auxiliary techniques—most accompanied by step-by-step photographs—Peterson lays the foundation for lifelong baking success. He teaches readers how to build finished baked goods from their essential components, providing both guidance for less experienced bakers and creative freedom for more confident bakers.






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Random House 2014 Culinary Arts Catalog

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Transcript of Random House 2014 Culinary Arts Catalog