Ten Speed Press Cookbook Catalog - Fall 2013

Fall 2013ten speed pressCookbooks

New York Times Bestseller Jerusalem

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

—Bon Appétit

“ I didn’t think it was possible, but Ottolenghi has outdone himself with Jerusalem.”

—Suzanne Goin, author of Sunday Suppers at Lucques

“ It’s a volume that makes you want to cook. It makes you want to eat. And it makes you want to travel.”

—Heidi SwanSon, author of Super natural Every Day

“ The passion and skill evident in this collection of Mediterranean cuisine are contagious.”

—BookLiSt

“ Creative, splendidly illustrated recipes that you are unlikely to find in any other single cookbook—or any other single city—in the world.”

—WALL StrEEt JournAL

“ The book is gorgeous, perfect to work your way through one recipe at a time.”

—FooD52

“It’s the book’s personal approach that imparts it with a sense of yearning that goes far beyond hunger.”

—SAvEurJERUSALEM

Yotam Ottolenghi and Sami Tamimi

$35.00 hardcover

ISBN: 978-1-60774-394-1

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

forthcoming spring 2013 titles

I LOVE NEW YORKDANIEL HUMM AND WILL GUIDARA

From the acclaimed team behind Manhattan’s

three-Michelin-starred Eleven Madison Park and

NoMad restaurants comes this deluxe cookbook

showcasing the foods, ingredients, and culinary

history of New York.

“It should be no surprise that this book is as beautiful as it is enjoyable, and as delectable as it is inspiring, given the history of the authors in their restaurants. Their passion for New York and their loyalty to local suppliers of superb ingredients shows throughout the pages, as does the respect and inspiration Daniel Humm exhibits in every-thing he serves.”

—MiMi SHeraton, food journalist and former restaurant critic of the new York times

$50.00 hardcover (Can $58.00)

ISBN: 978-1-60774-440-5 • eBook ISBN: 978-1-60774-441-2

On sale 4/9/2013

VEGETABLE LITERACYDEBORAH MADISON

In her latest book, deborah Madison, America’s

leading authority on vegetarian cooking and author

of Vegetarian Cooking for Everyone, reveals the

surprising relationships between vegetables, edible

flowers, and herbs within the same botanical families,

and how understanding these connections can help

home cooks see everyday vegetables in a new light.

“ Vegetable Literacy is Deborah Madison’s latest tour de force, a massive well of knowledge that makes you want to read and learn as well as cook.”

—YotaM ottolenGHi, author of Jerusalem and plenty

“ This is a monumental cookbook from a gifted writer and one of the best cooks of our time.”

—david lebovitz, author of ready for Dessert


ISBN: 978-1-60774-191-6 • eBook ISBN: 978-1-60774-192-3

On sale 3/19/2013

Cooking – Thai · 8 x 101/2; 272 pages; 100 full-color photos · $35.00 hardcover (Can $41.00)

ISBN: 978-1-60774-288-3 · eBook ISBN: 978-1-60774-289-0 · On sale 10/29/2013 · World English: Crown

Translation: InkWell Management, LLC

An indispensable guide to making authentic Thai dishes at home from Andy Ricker, the chef and owner of the wildly popular and widely lauded Pok Pok restaurants.

After decades spent traveling throughout Thailand, Andy

Ricker wanted to bring the country’s famed street food

stateside. In 2005 he opened Pok Pok—so named for the

sound a pestle makes when it strikes a clay mortar—in an

old shack in a residential neighborhood of Portland, Oregon.

Ricker’s traditional take on Thai food soon elicited raves from

the New York Times and Gourmet magazine, establishing him

as a culinary star. Now, with his first cookbook, Ricker tackles

head-on the myths that keep people from making Thai food

at home: that it’s too spicy for the American palate or too

difficult to source ingredients. Including classic recipes for

simple and delicious Thai dishes, as well as the fundamental

master recipes of Thai cooking and a primer in techniques

and flavor profiles, the Pok Pok cookbook allows home cooks

to recreate the authentic and timeless dishes of Thailand.

andy ricker worked in restaurants all over the world before

settling in Portland, Oregon, where he opened his first

restaurant, Pok Pok. He has since gone on to open Whiskey

Soda Lounge, Noi, and Lat Khao in Portland, and Pok Pok

and Phat Thai in New York City. He has been featured in

Food & Wine, Saveur, and Bon Appétit. He splits his time

between New York City and Portland, Oregon.

POK POKANDY RICKER WITH JJ GOODE

Also by Yotam Ottolenghi and Sami Tamimi

JERUSALEM

7 2/3 x 10 2/3; 320 pages; full color

$35.00 hardcover

ISBN: 978-1-60774-394-1

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

Cooking – Middle Eastern · 72/3 x 102/3; 304 pages; 115 full-color photos · $35.00 hardcover

ISBN: 978-1-60774-418-4 · eBook ISBN: 978-1-60774-419-1 · On sale 9/3/2013 · All rights: Random House Group Ltd. (UK)

OTTOLENGHIThe Cookbook

YOTAM OTTOLENGHI AND SAMI TAMIMI

Available for the first time in an American edition, this debut cookbook, from New York Times bestselling authors Yotam Ottolenghi and Sami Tamimi of Jerusalem and Plenty, features 140 recipes culled from their beloved Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean.

Yotam Ottolenghi’s four restaurants—each a patisserie, deli,

restaurant, and bakery rolled into one—are among London’s

most popular culinary destinations. Now readers who can’t travel

to one of the pristine food shops can re-create its famous dishes

at home with recipes like Harissa-Marinated Chicken with Red

Grapefruit Salad, and Cauliflower and Cumin Fritters with Lime

Yogurt. The recipes reflect the authors’ upbringings in Jerusalem

yet also incorporate culinary traditions from California, Italy, and

North Africa, among others. Featuring abundant produce, a full

chapter devoted to the “mighty eggplant,” and numerous fish

and meat dishes, as well as Ottolenghi’s famed cakes and breads,

Ottolenghi invites readers into a world of inventive flavors and

fresh, vibrant cooking.

Yotam ottolenghi owns an eponymous group of four restaurants,

plus a high-end restaurant, Nopi, in London. Sami tamimi is a

partner and head chef at Ottolenghi. They have been featured in

the New York Times, Saveur, and the Los Angeles Times. They live

in London.

Cooking – American – California Style · 91/2 x 11 1/4; 336 pages; 75 full-color photos · $50.00 hardcover (Can $58.00)

ISBN: 978-1-60774-397-2 · eBook ISBN: 978-1-60774-398-9 · On sale 10/22/2013 · World English: Crown

Translation: InkWell Management, LLC

MANRESAAn Edible Reflection

DAVID KINCH WITH CHRISTINE MUHLKE

fOREWORD BY ERIC RIPERT

The long-awaited debut cookbook from Manresa’s David Kinch, a chef who has revolutionized restaurant culture with his farm-to-table ethic and passionate focus on the terroir of Northern California.

Since opening Manresa in Los Gatos in 2002, David Kinch has

done more to create a sense of place through his food—specifically

where the Santa Cruz Mountains meet the sea—than any other chef

on the West Coast. Working with nearby Love Apple Farms, Kinch

pioneered a unique partnership, helping the farm plan crops for

its 20 acres and using them to supply almost all of the restaurant’s

produce. These ingredients, as thoughtfully interpreted by the

award-winning chef, are at the heart of the Manresa experience.

From Chef Kinch’s inspirations to his techniques, Manresa will

celebrate not only the creativity behind the food of the restaurant,

but also its profound connection to the people, land, and sea of

Northern California.

david Kinch’s singular style of American cooking has placed him

on the world culinary map and assured his legacy in the advance-

ment of California cuisine. He has won Best Chef Pacific from the

James Beard Foundation and Chef of the Year from GQ, and his

restaurant, Manresa, holds two Michelin stars. He lives in Northern

California. Christine Muhlke is the executive editor of Bon Appétit

and the author of On the Line: Inside the World of Le Bernardin

with Eric Ripert. She lives in New York City.

Cooking – Japanese · 8 x 9; 240 pages; 100 full-color photos · $32.50 hardcover (Can $37.50)

ISBN: 978-1-60774-446-7 · eBook ISBN: 978-1-60774-447-4 · On sale 11/5/2013 · All Rights: Crown

The ultimate guide to ramen from Ivan Orkin, the iconoclastic, New York–born owner of Tokyo’s famed ramen shop.

Chefs and food writers in the know revere Ivan Orkin’s traditional

Japanese take on ramen, as evidenced by media coverage of his

restaurant, Ivan Ramen, in Lucky Peach, the New York Times, and

Food & Wine. From his journey as a dyed-in-the-wool New Yorker

to becoming the chef and owner of one of Japan’s most beloved

ramen restaurants, Orkin’s passion for ramen is contagious, his

story fascinating, and his recipes to die for. Arguably the only chef

in the world with the knowledge and access to convey such a

candid look at Japanese cuisine to a Western audience, Orkin

is perfectly positioned to author what will be the ultimate English-

language overview on ramen and all of its rituals.

ivan orkin is the owner of Ivan Ramen, the incredibly popular

ramen restaurant, with two locations in Tokyo, and a third open-

ing in Manhattan in 2013. Ivan’s unique story as a New Yorker who

moved to Japan and opened a lauded Japanese ramen restaurant

has been covered by the Wall Street Journal, CNN, and NPR. He

lives in Tokyo and New York City. Chris Ying is the editor-in-chief

of Lucky Peach quarterly and editor and designer of the Mission

Street Food cookbook. He lives in San Francisco.

IVAN RAMENLove, Obsession, and Recipes from Tokyo’s Top Noodle Joint

IVAN ORKIN WITH CHRIS YING

Cooking – Meat • 9 x 10; 320 pages; 250 full-color photos • $40.00 hardcover (Can $46.00)

ISBN: 978-1-60774-343-9 • eBook ISBN: 978-1-60774-344-6 • On sale 9/17/2013 • All Rights: Crown

IN THE CHARCUTERIEThe Fatted Calf’s Guide to Making Sausage, Salumi, Pâtés, Roasts, Confits, and Other Meaty Goods

TAYLOR BOETTICHER AND TOPONIA MILLER

From the San Francisco Bay Area’s favorite charcuterie, the Fatted Calf, comes this definitive resource for the modern meat lover with step-by-step instructions for sourcing, butchering, curing, and preparing meat in all its glorious forms.

The tradition of preserving meats—known as “charcuterie” in

French, “salumi” in Italian—is one of the oldest and most widely

practiced of all the food arts. The craft charcuterie movement has

now captured the modern imagination, with scores of charcuteries

and salumerias opening across the country. With In the Charcuterie,

co-owners and founders Taylor Boetticher and Toponia Miller of

the Fatted Calf make accessible the wide array of meat products

they sell in their shops, from potted meats to roasts to sausages to

confits. With more than 250 full-color photographs, this instructive

and inspiring tome is a comprehensive resource for anyone fasci-

nated by the art of preserving meat.

taylor boetticher and toponia Miller are the husband-and-wife

team behind the Fatted Calf Charcuterie, which they opened after

apprenticing with legendary Tuscan butcher Dario Cecchini, made

famous by Bill Buford in his memoir Heat. The couple met at the

Culinary Institute of America in Hyde Park, then moved to the

San Francisco Bay Area and worked in restaurants including

Mustards, The Café at MOMA, and Café Rouge before opening

the Fatted Calf in Napa and San Francisco.

Also by Nigel Slater

TENDER

61/2 x 91/2; 624 pages; full color

$40.00 hardcover

ISBN: 978-60774-037-7 · eBook ISBN: 978-1-60774-040-7

RIPE

61/2 x 91/2; 600 pages; full color

$40.00 hardcover

ISBN: 978-60774-332-3 · eBook ISBN: 978-1-60774-333-0

Cooking – British · 6 1/2 x 91/2; 544 pages; 200 full-color photos · $40.00 hardcover

ISBN: 978-1-60774-543-3 · eBook ISBN: 978-1-60774-544-0 · On sale 9/24/2013 · All Rights: HarperCollins Publishers Ltd. (UK)

STORIES fROM THE LARDERA Kitchen Diary

NIGEL SLATER

From beloved British food writer Nigel Slater, a beautiful and inspiring chronicle of a year in food.

Nigel Slater is Britain’s foremost food writer, and his conversational,

idiosyncratic approach to cooking fills this record of a year in his

kitchen. Based around his journal entries (with titles like “Using up

the leeks” and “Cheating with puff pastry”) and musings on what

he ate on a particular day, Stories from the Larder offers a glimpse

into the daily effort of providing oneself with sustenance, in several

hundred recipes both planned out and cobbled together. Slater’s

inspired prose and seasonal cooking style will appeal to cooks of

all inclinations and abilities. This book reminds us that recipes can

be much more than a set of instructions; they can share the very

human moments involved in the act of cooking.

nigel Slater is the author of numerous bestselling books, including

the classics Ripe, Tender, and the critically acclaimed The Kitchen

Diaries. He has written a much-loved column for the Observer for

twenty years and is the host of the award-winning BBC series Simple

Suppers. His memoir, Toast, has won six major awards, including

British Biography of the Year, and has been adapted into a feature

film. He lives in London.

Cooking – American – Northwest · 81/2 x 107/8; 336 pages; 125 full-color photos · $40.00 hardcover (Can $46.00)

ISBN: 978-1-60774-444-3 · eBook ISBN: 978-1-60774-445-0 · On sale 9/17/2013 · All Rights: Crown

LE PIGEONThe Cookbook

GABRIEL RUCKER, ANDREW fORTGANG, AND MEREDITH ERICKSON

fOREWORD BY TOM COLICCHIO

This debut cookbook from James Beard Rising Star Chef Gabriel Rucker features a serious yet playful collection of 150 recipes from his phenomenally popular and award-winning Portland restaurant, Le Pigeon.

In the five years since Gabriel Rucker took the helm at Le Pigeon,

he has catapulted from culinary school dropout to James Beard

Award–winning chef. Le Pigeon is his offal-centric and meat-heavy

restaurant, but it’s by no means dogmatic. The menu offers every-

thing from uncommon delicacies, like trotters and beef cheeks, to

vegetarian dishes like a mustard greens quiche, as well as beverages

from Miller High Life to grand cru Champagnes. In their first cook-

book, Rucker and general manager/sommelier Andrew Fortgang

celebrate these high-low extremes in cooking, combining the wild

and the refined in the unique and progressive style that they have

become known for.

Gabriel rucker is a Food & Wine Best New Chef and is the chef and

co-owner of Le Pigeon and Little Bird, and andrew Fortgang is

the co-owner, general manager, and sommelier of both restaurants.

They live in Portland, Oregon. Meredith erickson is co-author of

The Art of Living According to Joe Beef; her work has appeared in

the New York Times and Elle. She lives in London.

A comprehensive guide to the must-know wines and producers of California’s “new generation,” and the story of the innovative young winemakers who have changed the face of California viniculture.

Part buyer’s guide, part oenophile’s manifesto, The New California

Wine is the untold story of the California wine industry: its ascent after

the 1976 “Judgment of Paris,” decline in the hyper-commercialized

climate of the 1980s and 1990s, and renaissance today as young,

innovative producers rewrite the rules of wine production. Jon

Bonné writes from the front lines of the California wine revolution,

where he has access to the fascinating stories, philosophies, and

techniques of top producers.

Jon bonné is the wine and spirits editor of the San Francisco Chronicle,

responsible for each Friday’s wine section as well as the annual

“Top 100 Wines” list. His work has earned awards from the Associa-

tion of Food Journalists and the James Beard Foundation. He lives

in San Francisco.

THE NEW CALIfORNIA WINEA Guide to the Producers and Wines Behind a Revolution in Taste

JON BONNé

Cooking – Wine & Spirits • 77/16 x 9; 240 pages; 50 full-color photos • $32.50 hardcover (Can $38.50)


Cooking – Japanese • 77/16 x 9; 240 pages; 80 full-color photos • $27.50 hardcover (Can $32.00)


An introduction to Japanese comfort food and its recipes for American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura.

Japanese food is often thought of as austere and largely unap-

proachable. But through fascinating narrative and lush location

photography, Tadashi Ono and Harris Salat introduce American

cooks to Japan’s long history of homey comfort food, which has

now firmly taken root in the United States. Some of the dishes are

already loved here, like ramen and gyoza. Others, like Japanese-

style fried chicken and okonomiyaki, will be delightful surprises,

perfect for a weeknight meal or weekend entertaining.

tadashi ono was executive chef at Matsuri in New York City. He

has been featured in the New York Times, Gourmet, and Food &

Wine. Harris Salat’s stories about food and culture have appeared

in the New York Times, Saveur, and Gourmet, and he runs the

restaurant Ganso in Brooklyn.

JAPANESE SOUL COOKINGRamen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond

TADASHI ONO AND HARRIS SALAT

Also by Tadashi Ono and Harris Salat

JAPANESE HOT POTS

9 x 91/2; 160 pages; full color

$25.00 paper with flaps (Can $29.95)

ISBN: 978-1-58008-981-4

eBook ISBN: 978-1-60774-131-2

THE JAPANESE GRILL

9 x 91/2; 192 pages; full color


ISBN: 978-1-58008-737-7

eBook ISBN: 978-1-60774-066-7

Cooking – Desserts • 71/2 x 9 3/4; 256 pages; 70 full-color photos • $29.99 hardcover (Can $35.00)


A mouthwatering guide to the festive, iconic sweets of Southern Italy, including recipes and information on the desserts’ cultural origins.

As a follow-up to her acclaimed My Calabria, Rosetta Costantino

collects 75 of the most important and innovative desserts from

the Southern Italian regions of Basilicata, Calabria, Campania,

Puglia, and Sicily. These regions have a rich tradition of enchanting

desserts—many of them tied to holidays and festivals—and in

addition to fail-proof recipes, the author gives rich background

on the context, symbolism, and historic origins of each dish.

Author and cooking instructor rosetta Costantino was born and

raised in Verbicaro, a small wine-producing hill town in Calabria,

at the southern tip of Italy. She is a co-author of My Calabria:

Rustic Family Cooking from Italy’s Undiscovered South, which

was nominated for an IACP award in 2011. She lives in the San

Francisco Bay Area.

SOUTHERN ITALIAN DESSERTSThe Great Undiscovered Recipes of Sicily, Campania, Puglia, and Beyond

ROSETTA COSTANTINO

Cooking – Vegetarian • 8 x 10; 768 pages; line drawings • $40.00 hardcover (Can $46.00)


The revised edition of this landmark cookbook, with more than 400,000 copies in print, includes dozens of new recipes and an updated introduction from Deborah Madison, America’s leading authority on vegetarian cooking.

What Julia Child is to French cooking, Deborah Madison is to

vegetarian cooking—a demystifier and definitive guide to the

subject. After her many years as a teacher and writer, she realized

that there was no comprehensive primer for vegetarian cooking,

no single book that taught vegetarians basic cooking techniques

and how to present vegetarian dishes with style. Originally pub-

lished in 1997, Vegetarian Cooking for Everyone was both ahead

of its time and an instant classic, and has endured as one of the

world’s most popular vegetarian cookbooks. With over 1,400 recipes

suitable for vegetarians, vegans, and everyone else who loves

fresh produce and good food, Vegetarian Cooking for Everyone

is as full of practical information as it is inspiring, a treasure from

a truly irreplaceable culinary voice.

deborah Madison is the author of 12 books, most recently

Vegetable Literacy. She lives in New Mexico.

VEGETARIAN COOKING fOR EVERYONE, REVISEDDEBORAH MADISON

Also by Deborah Madison

VEGETABLE LITERACY

9 x 10; 416 pages; full color


ISBN: 978-1-60774-191-6

eBook ISBN: 978-1-60774-192-3

When Kyra bussanich realized she had to go gluten-free,

she enrolled in pastry school, using trial and error to

recreate her favorite treats sans gluten. As word of mouth

spread about her scrumptious confections, she opened

her own bakery, Crave Bake Shop, and went on to com-

pete—and win!—against “regular” bakers on the Food

Network’s Cupcake Wars. The Crave Bake Shop allows

home bakers to make her indulgent recipes for muffins,

cookies, cobblers, buckles, cream puffs, quick breads,

and Cupcake Wars–winning cupcakes at home.

Hank Shaw, a hunter and cook on the forefront of the marsh-

to-table revolution and author of the award-winning blog

Hunter Angler Gardener Cook, demystifies duck and geese,

providing a wealth of knowledge on obtaining, cleaning,

and cooking with both wild and domesticated waterfowl.

Well-positioned to become the authoritative work on the

subject, Duck, Duck, Goose includes information on breeds

and species, purchasing tips, and prep work, as well as reci-

pes ranging from weeknight basics to restaurant-inspired

fare and charcuterie.

THE CRAVE BAKE SHOP50 Seductive Desserts for a Gluten-Free Lifestyle

KYRA BUSSANICH

DUCK, DUCK, GOOSEThe Ultimate Guide to Cooking Waterfowl, Both Wild and Domesticated

HANK SHAW

Cooking – Game

8 x 9; 240 pages; 80 full-color photos


ISBN: 978-1-60774-529-7 • eBook ISBN: 978-1-60774-530-3

On sale 10/1/2013 • All Rights: Crown

Cooking – Healthy/Healing – Gluten-free

77/16 x 9; 144 pages; 35 full-color photos


ISBN: 978-1-60774-360-6 • eBook ISBN: 978-1-60774-361-3

On sale 9/10/2013 • All Rights: Crown

From James Beard Award–winning food writer tara duggan

comes this guide to discovering amazing dishes made from

previously ignored, thrown away, or simply misunderstood

vegetable and fruit parts, showing how to take full advan-

tage of seasonal ingredients to stretch the kitchen dollar. By

focusing on produce that tends to create the most kitchen

waste—broccoli stalks, fennel fronds, artichoke leaves, and

even carrot tops—Root-to-Stalk Cooking teaches how to

waste less, taste more, and save money by thinking differ-

ently about produce.

A beautifully illustrated guide to the most important meal

of the day, Whole-Grain Mornings, from blogger Megan

Gordon of A Sweet Spoonful, offers 75 recipes for whole-

grain breakfast cereals, granolas, porridges, and mueslis,

as well as a guide to the most commonly used whole grains,

natural sweeteners, and seasonal ingredients. Featuring

information on timesaving alternatives as well as abundant

food and lifestyle photography, this charming cookbook

will inspire readers to make wholesome, enticing sweet

and savory breakfasts.

ROOT-TO-STALK COOKINGThe Art of Using the Whole Vegetable

TARA DUGGAN

WHOLE-GRAIN MORNINGSNew Breakfast Recipes to Span the Seasons

MEGAN GORDON

Cooking – Vegetables

71/2 x 91/4; 208 pages; 35 full-color photos


ISBN: 978-1-60774-412-2 • eBook ISBN: 978-1-60774-413-9

On sale 8/13/2013 • All rights: Crown

Cooking – Breakfast



ISBN: 978-1-60774-500-6 • eBook ISBN: 978-1-60774-501-3

On sale 12/31/2013 • World English: Crown

Translation: Union Literary

From the United Kingdom’s preeminent bartender and

one of the leading authorities on “modernist mixology,”

tony Conigliaro, comes this collection of 60 revolutionary

cocktails, all grounded in the classics but utilizing tech-

nologies and techniques from the molecular gastronomy

movement. In Conigliaro’s hands, drinks like the Vintage

Manhattan and Cosmo Popcorn will redefine your

understanding of what a cocktail can be. With his wildly

innovative approach to drink-making, Conigliaro has

established himself as a modern master of the form.

Notorious carnivore Hugh Fearnley-whittingstall goes

vegetarian in his latest cookbook, an inventive offering of

more than 200 vegetarian recipes, 60 of which are vegan.

Having undergone a revolution in his personal eating habits,

Fearnley-Whittingstall is now passionate about sharing the

joys of vegetable-centric food with recipes for everything

from weeknight one-pot meals to meze and tapas dishes

to mix and match. This book is an inspiring new source for

committed vegetarians and carnivores looking to expand

their vegetarian repertoire.

THE COCKTAIL LABUnraveling the Mysteries of Flavor and Aroma in Drink, with Recipes

TONY CONIGLIARO

RIVER COTTAGE VEG200 Inspired Vegetable Recipes

HUGH fEARNLEY-WHITTINGSTALL

Cooking – Vegetarian


$35.00 hardcover

ISBN: 978-1-60774-472-6 • eBook ISBN: 978-1-60774-473-3

On sale 5/7/2013

Cooking – Wine & Spirits



ISBN: 978-1-60774-567-9 • eBook ISBN: 978-1-60774-568-6

On sale 7/16/2013

summer 2013 titles

An increasing number of Americans are turning to plant-

based diets, and for many, they are the only one in their

household who has made the change. This makes it the

perfect time for this book of vegetarian, flexitarian, and

vegan recipes specifically sized for single portions, from

James Beard Award–winning writer Joe Yonan. In addition

to 80 delectable and satisfying recipes, Eat Your Vegetables

features essays on moving beyond mock meat and the

evolution of vegetarian restaurants, as well as tips for

shopping for, storing, and reusing ingredients.

From author and cooking teacher Mary Karlin, this beautifully

illustrated and authoritative guide to the art and science of

fermented foods features 90+ recipes that progress from

simple fermented condiments like vinegars and mustards to

more advanced techniques for using wild yeast, fermenting

meats, and curing fish. A lavishly illustrated book, Mastering

Fermentation offers a recipe-driven, food-first approach to

fermentation while also exploring its fascinating history and

health benefits.

EAT YOUR VEGETABLESBold Recipes for the Single Cook

JOE YONAN

MASTERING fERMENTATIONRecipes for Making and Cooking with Fermented Foods

MARY KARLIN

Cooking – Cookery for One



ISBN: 978-1-60774-442-9 • eBook ISBN: 978-1-60774-443-6

On sale 8/6/2013

Cooking – Culinary Arts



ISBN: 978-1-60774-438-2 • eBook ISBN: 978-1-60774-439-9

On sale 8/27/2013

THE MAC + CHEESE COOKBOOK 50 Simple Recipes from Homeroom,

America’s favorite Mac and Cheese

Restaurant

Allison Arevalo and Erin Wade


ISBN: 978-1-60774-466-5

eBook ISBN: 978-1-60774-467-2

On sale 8/20/2013

PALEO COOKING fROM ELANA’S PANTRYGluten-free, Grain-free,

High-Protein Recipes

Elana Amsterdam

$17.99 paperback (Can $20.99)

ISBN: 978-1-60774-551-8

eBook ISBN: 978-1-60774-552-5

On sale 6/18/2013

THE VEGGIE-LOVER’S SRIRACHA COOKBOOK50 Vegan “Rooster Sauce” Recipes

that Pack a Punch

Randy Clemens


ISBN: 978-1-60774-460-3

eBook ISBN: 978-1-60774-461-0

On sale 7/2/2013

THE ESSENTIAL GOOD fOOD GUIDEMargaret Wittenberg


ISBN: 978-1-60774-434-4

eBook ISBN: 978-1-60774-435-1

On sale 7/9/2013

THE SOUTHERN SLOW COOKERBig-flavor, Low-fuss Recipes

for Comfort food Classics

Kendra Bailey Morris

$19.99 paperback (Can $23.99)

ISBN: 978-1-60774-512-9

eBook ISBN: 978-1-60774-513-6

On sale 8/20/2013

ICE CREAM SANDWICHES50 Recipes for Incredibly Cool Treats

Donna Egan


ISBN: 978-1-60774-495-5

eBook ISBN: 978-1-60774-496-2

On sale 6/4/2013

summer 2013 titles

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.

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Send orders to:Random House, Inc.400 Hahn RoadWestminster, MD 21157Phone: [email protected]

Established Accounts Order Department:Random House, Inc.Attn: Order Entry400 Hahn RoadWestminster, MD 21157Phone: 800-733-3000Fax: 800-659-2436

for accounts wishing to be serviced by a field rep, call our field Sales Department:Phone: 800-729-2960Fax: 800-292-9071

for foreign territories, please contact:Random House, Inc.International Division1745 BroadwayNew York, NY 10019Phone: 212-829-6712Fax: [email protected]

Customer Service and Credit DepartmentsPhone: 800-726-0600

Canadian Orders and Inquiries:Random House of Canada, Inc.Diversified Sales2775 Mattheson Blvd. EastMississauga, ON L4W 4P4Phone: 800-668-4247Fax: 905-624-8091

RETAIL fIELD REPRESENTATIVES

Lines By Alan Green301-469-6177DE, E. PA, S. NJ, MD, VAWashington, D.C.

Anne McGilvray & Company312-321-0710 (Chicago)800-527-1462 (Dallas)952-932-7153 (Minnetonka)AR, KS, IL, IN, LA, MO, MN,N. KY, ND, OK, OH, SD, TX,W. PA, WI

Darrah & Company800-741-6614 (Atlanta)AL, FL, GA, MS, NC, S. KY, SC, TN

fieldstone Marketing843-715-0005NY (Metro and Westchester)NJ (Excluding Southern tip)

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

Stephen Young & Associates213-748-8814 (S. California)AZ, CA, CO, HI, NM, NV, UT, WY

Ted Weinstein and The Company He Keeps206-763-9474ID, OR, MT, WA

Main St. Reps888-654-6246CT, MA, ME, NH, NY, RI, VTUpstate NY (Zips 120-125/127-149)

ORDERING INfORMATION

New Accounts, Sales Representatives, and General Information:Random House, Inc.Specialty Retail Division1745 Broadway, M.D. 6-3New York, NY 10019Phone: 800-729-2960Fax: [email protected]

Printed in the U.S.A.Copyright © 2013 by the Crown Publishing GroupVisit CrownPublishing.com

Catalog design by Sarah PulverFront cover image by Eric Wolfinger from Manresa Back cover image by Todd Coleman from Japanese Soul Cooking

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a division of Random House, Inc., New York

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Ten Speed Press Cookbook Catalog - Fall 2013

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Transcript of Ten Speed Press Cookbook Catalog - Fall 2013