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Chronicle Books Food and Drink Fall 12

Chronicle Books Food and Drink Fall 12

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11/25/2015

2012 Food & Drink Catalog

[ P] 800 759 0190 / [ F] 800 286 9471 / CHRONI CLEBOOKS. COM 2
Cake Pops Holidays
By Bakerella
She’s the original. She’s the best. And, she’s back for the holidays! With multiple
appearances on the New York Times Bestseller list and closing in on a million copies sold,
Bakerella is the inspiration behind the worldwide sensation that is cake pops. In her
latest offering, she celebrates the season with such winter-themed creations as adorable
little Christmas trees, silly snowmen, candy canes, and more. These clever and decep-
tively simple designs include step-by-step instructions and lots of colorful photographs,
giving cake pop fans of all abilities the skills to make their treats, display them, or wrap
them up for gifting. Follow Bakerella’s tips and tricks for transporting and shipping and
the precious pops will always arrive safely. Have a holly, jolly. . . cake pop!
Bakerella is Angie Dudley, the very popular blogger who chronicles her adventures in baking. Her first book
is Cake Pops: Tips, Tricks, and Recipes for More Than 40 Irresistible Mini Treats, from Chronicle Books.
She lives in Georgia.
Also available:
Cake Pops
MORE THAN
800,000 SOLD!
$19.95 HC
978-0-8118-7637-7
Cake Pops Kit
$19.95 BOX
978-1-4521-0292-4
Cake Pops Holidays
$14.95 US
HC • 978-1-4521-1116-2
8 x 6 in, 96 pp, color
images throughout
Rights: W
Food/Baking
NOVEMBER
Commonwealth Edition:
Cake Pops Christmas
$14.95 US • £9.99 UK
978-1-4521-1518-4
“ Angie Dudley—better known
as blogger Bakerella—and her
mini treats have a full-on cult
following.”
—Entertainment Weekly
18
new cake
pops!
Marketing and
Publicity Plan:
National print and
online publicity
Online advertising
Author publicity
Video trailer
“ If you haven’t jumped
on the Bakerella
Cake Pop bandwagon you
are missing out!”
—Babble.com

FPO
[ P] 800 759 0190 / [ F] 800 286 9471 / CHRONI CLEBOOKS. COM 3
True Blood: Eats, Drinks, and Bites from Bon Temps
By Gianna Sobol and Alan Ball • With Karen Sommer Shalett • Recipes by Marcelle Beinvenu • Food photographs by Alex Farnum
True Blood, HBO’s blockbuster paranormal drama, enthralls a diverse audience of
13 million viewers (and counting). Menus at the now-famous Fangtasia and Merlotte’s
Bar and Grill play a key role in the series, providing sustenance for its human charac-
ters, evoking memories of a bygone life for its vampires, and serving as a powerful
symbol for the 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 (but has deep Southern roots).
Also available:
NEW
True Blood: A Journal
$15.95 PB
978-1-4521-1113-1
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.
True Blood: Eats, Drinks,
and Bites from Bon Temps
$29.95 US
HC • 978-1-4521-1086-8
8 x 10 in, 224 pp, full-color
photographs throughout
Rights: W
Food
SEPTEMBER
“ Food memories are some of the strongest
we’ve all got . . . Even vampires know that.
And in Bon Temps, we haven’t found
anything better yet.”
—Sookie Stackhouse,
from the introduction
© 2012 Home Box Office, Inc. All rights reserved. True Blood and
related trademarks are the property of Home Box Office, Inc.
Includes
photos from
the series!
Marketing and
Publicity Plan:
National print and
online publicity
Online advertising
Online and social media
marketing campaign
Coordinated promotion
with HBO
[ P] 800 759 0190 / [ F] 800 286 9471 / CHRONI CLEBOOKS. COM 4
Roots
The Definitive Compendium with More Than 225 Recipes • By Diane Morgan
Foreword by Deborah Madison • Photographs by Antonis Achilleos
From the author of more than 10 cookbooks comes this comprehensive guide and
collection of recipes using root vegetables. Discover the fascinating history and lore of
29 major roots, their nutritional content, how to buy and store them, and much more,
from the familiar (beets, carrots, potatoes) to the unfamiliar (jicama, salsify, malanga) to
the practically unheard of (cassava, galangal, crosnes). The best part? More than 225
recipes—salads, soups, side dishes, main courses, drinks, and desserts—that bring out
the earthy goodness of each and every one of these intriguing vegetables. From Andean
tubers and burdock to yams and yuca, this essential culinary encyclopedia lets dedicated
home cooks achieve a new level of taste and sophistication in their everyday cooking.
Diane Morgan is an award-winning teacher, cookbook author,
and freelance food writer. She lives in Portland, Oregon.
Deborah Madison is an award-winning cookbook author
and writes articles on cooking, food, and farming.
Antonis Achilleos is a New York–based food photographer.
Roots
$40.00 US
HC • 978-0-8118-7837-1
8 x 10 in, 432 pp,
60 color photographs
Rights: W
Food
OCTOBER
“ Diane Morgan has written
a masterful book about root
vegetables”
—Deborah Madison, author of
Vegetarian Cooking for Everyone
Reci pes i ncl ude:
Cream of Celery Root Soup
Jicama, Roasted Corn, and
Black Bean Salsa
Braised Baby Carrots with Dill
Roasted Lemongrass Chicken
with Arrowhead
Sesame Seed and Sea Salt
Malanga Crackers
Three Layer Parsnip Cake with
Cream Cheese Frosting
Marketing and
Publicity Plan:
National print and
online publicity
Major review coverage
Author events
Radio satellite tour
Social media outreach
Video trailer
[ P] 800 759 0190 / [ F] 800 286 9471 / CHRONI CLEBOOKS. COM
5
Let’s Bring Back: The Cocktail Edition
A Compendium of I mpish, Romanti c, Amusing, and
Occasi onally Appalling Potati ons from Bygone Eras
By Lesley M. M. Blume • Illustrations by Grady McFerrin
Sidle up to the bar and enjoy yesteryear’s classic and forgot-
ten cocktails with the author of Let’s Bring Back. Through-
out this illustrated compendium of the most nostalgic,
surprising, delicious, and sometimes outrageous drinks in
barroom history, Lesley M. M. Blume imparts classic cocktail
wisdom with a wink—from glasses and garnishes to stylish
sipping and the lost language of saloons—alongside 100
recipes that are due for a comeback. Let’s Bring Back: The
Cocktail Edition offers plenty of opportunities to raise a glass
in salute to the great mixers and drinkers of days gone by.
Lesley M. M. Blume is a journalist, writer, and cultural observer
based in New York City, and has covered fashion, media, and culture
for a wide variety of publications, from the Wall Street Journal to
Vogue. She is also the Huffington Post’s contributing style editor.
Also available:
Let’s Bring Back
$19.95 HC
978-0-8118-7413-7
Let’s Bring Back: A Journal
$16.95 HC
978-1-4521-0529-1
Let’s Bring Back:
The Cocktail Edition
$18.95 US
HC • 978-1-4521-0826-1
5 x 8 in, 208 pp, 2-color images
throughout, paper over board
Rights: WE
Cocktails/ Nostalgia
OCTOBER
The Wine Tasting Party Kit
Everything You Need to Host a Fun & Easy
Wine Tasting Party at Home!
This all-inclusive kit makes hosting a wine tasting party easy.
The booklet outlines the ins and outs of tasting wine and
provides ideas for what wines to taste first. Cloth wine bottle
covers allow for a blind tasting, while score pads provide
the perfect place to jot down notes and rate favorites (a
cheat sheet even helps with flavor words). Learning about
wine has never been so festive and fun!
The Wine Tasting Party Kit
$24.95 US
BOX • 978-1-4521-0177-4
Box with removable lid: 9ø x 6∂ in, 64-page illustrated
booklet, 4 tasting notepads, wineglass markers,
4 reusable cloth wine bottle covers, wine tasting cheat
sheet, 2-color illustrations throughout, shrink-wrapped
Rights: W
Wine/Entertaining
OCTOBER
[ P] 800 759 0190 / [ F] 800 286 9471 / CHRONI CLEBOOKS. COM 6
How to Be in the Kitchen
The Essential Reference for Becoming a More Accomplished, Adventurous Cook • 305 Recipes + 40 Fundamental
Techniques + 200 Photographs & I llustrati ons • By Aida Mollenkamp • Photographs by Alex Farnum
Food Network and Cooking Channel star Aida Mollenkamp lays an invaluable foundation
for cooks in How to Be in the Kitchen. This comprehensive manual collects more than
300 innovative, contemporary recipes as well as color photographs, plenty of informative
illustrations, a substantial technique primer, and helpful how-to information on subjects
as wide-ranging as rust removal, throwing a cocktail party, and knife skills. For mem-
bers of the tech-savvy new generation who can’t cook but want to, this essential refer-
ence guide makes an ideal starting place and for those already at ease in the kitchen
it’s full of “who knew” moments for expanding their repertoire of great recipes.
Aida Mollenkamp is the host of Ask Aida on the Food Network
and FoodCrafters for the Cooking Channel. She graduated
from Le Cordon Bleu Paris, was food editor at Chow.com,
and lives in San Francisco.
Alex Farnum is a San Francisco–based food and lifestyle
photographer whose previous work for Chronicle Books
includes Chicken and Egg and Cake Simple.
How to Be in the Kitchen
$35.00 US
HC • 978-1-4521-0129-3
7£ x 10 in, 448 pp, 200 color
photographs and illustrations
Rights: W
Cooking
NOVEMBER
“ Whether you’re a curious beginner
or intermediate cook, you’ll finish
with a sense of confidence that
you have conquered your kitchen.”
—from How to Be in the Kitchen
Marketing and
Publicity Plan:
National print and
online publicity
Author events
Radio satellite tour
Online and social media
marketing campaign
Video trailer
How To:
Bloom Whole Spices
Carve a Chicken
Frost a Cake
Peel Fava Beans
Tie a Roast
Recipes include:
Tomato-Orange Soup with
Grilled Cheese Toasts
Caramelized Fennel Tarte Tatin
Balsamic Caramel Chicken with
Roasted Eggplant
Creamy Butterscotch Pudding
[ P] 800 759 0190 / [ F] 800 286 9471 / CHRONI CLEBOOKS. COM
7
Tartine: The Boxed Set
$75.00 US
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
Food/Baking
SEPTEMBER
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.
Skirt Steak
Women Chefs on Standing the Heat and Staying in the Kitchen
By Charlotte Druckman
In this in-depth, behind-the-scenes tell-all about the lives
of women chefs, journalist Charlotte Druckman walks the
reader into the world behind the hot line. But this is a differ-
ent perspective on the kitchen: one told through the voices
of more than 100 of the best and brightest women cooking
today, These are female chefs performing culinary and
domestic high wire acts: juggling sharp knives, battering
heat, bruising male egos, and working endless hours, often
while raising small children and living from paycheck to
paycheck. How they deal with pressures, the expectations,
the successes and failures, makes for absorbing reading.
Charlotte Druckman is a journalist who writes for various publica-
tions including the New York Times T magazine, Travel + Leisure,
and regular features for the Wall Street Journal. She is co-founder
of Food52’s Tournament of Cookbooks, and lives in New York City.
Skirt Steak
$24.95 US
HC • 978-1-4521-0709-7
6 x 8 in, 224 pp, die-cut
cover, clear acetate jacket
Rights: W
Food/Women
NOVEMBER
Chefs include:
Alice Waters
Gabrielle Hamilton
Melissa Perello
Christina Tosi
Nancy Silverton
Judy Rodgers
Anne Rosenzweig
Mindy Segal
[ P] 800 759 0190 / [ F] 800 286 9471 / CHRONI CLEBOOKS. COM 8 [ P] 800 759 0190 / [ F] 800 286 9471 / CHRONI CLEBOOKS. COM 8
The Country Cooking of Greece
By Diane Kochilas • Photographs by Vassilis Stenos
The Country Cooking of Greece captures all the glory and diversity of Greek cuisine in
one magnum opus from Greece’s greatest culinary authority, Diane Kochilas. More than
250 recipes were drawn from every corner of Greece, from rustic tavernas, Kochilas’
renowned cooking school, and the local artisans and village cooperatives that produce
olive oil and handmade pasta. More than 150 color photographs and vivid sidebars
bring to life Greece’s unique and historical food culture. Seventeen chapters organized
by ingredients such as lamb, herbs, artichokes, and cheese touch down all over Greece’s
dramatic geography of mountains, coastal lands, and fertile alluvial plains. A cookbook
like no other, this ingredient-driven volume at once meets a growing interest in Greek
cooking and serves as a homecoming for all those of Greek descent.
Diane Kochilas is consulting chef at four restaurants, food
columnist for Greece’s largest newspaper, and co-founder of
the Glorious Greek Cooking School on the Greek island of
Ikaria. She divides her time between Ikaria and New York City.
Also available:
The Country Cooking
of Italy
$50.00 HC
978-0-8118-6671-2
The Country Cooking
of Ireland
$50.00 HC
978-0-8118-6670-5
The Country Cooking
of France
$50.00 HC
978-0-8118-4646-2
Vassilis Stenos is a food and travel photographer, and
co-founder of the Glorious Greek Cooking School in Ikaria,
Greece. He lives in Ikaria and New York City.
The Country Cooking of Greece
$50.00 US
HC • 978-0-8118-6453-4
9 x 11 in, 384 pp, full-color
photographs throughout
Rights: W
Cooking
OCTOBER
“ Kochilas writes lovingly and
insightfully about her adopted
country.”
—Publishers Weekly
“ Like cookbook writers Paula
Wolfert and Lynne Rossetto
Kaspar, she explores a cuisine
by traveling down seemingly
every lane and alley in a region,
knocking on doors, peeking into
obscure tavernas, and asking
questions.”
—Amanda Hesser
[ P] 800 759 0190 / [ F] 800 286 9471 / CHRONI CLEBOOKS. COM
9
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 ingre-
dients, 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.
Also available:
Whoopie Pies
$16.95 HC
978-0-8118-7454-0
We Love Madeleines
$17.95 US
HC • 978-1-4521-0290-0
7 x 8 in, 128 pp, color
photographs throughout
Rights: W
Food/Baking
NOVEMBER
Waffles
Sweet, Savory, Simpl e
By Dawn Yanagihara • Photographs by Lucy Schaeffer
Experience the tempting peaks and valleys of buttery,
sweet and savory waffles. This collection of more than
30 mouthwatering recipes—plus a dozen toppings to
sprinkle, spread, drizzle, and otherwise gild the waffle—
includes childhood classics like the basic Buttermilk Waffle
and elegant updates like Ham and Gruyère Waffle Tartines.
Deliciously crunchy and light, these recipes are equally
at home at the breakfast table, in a lunch box, or served
formally at a dinner party. Doll them up with a drizzle of
Bittersweet Chocolate Sauce, sprinkle with fines herbes, or
dress them down (in the best possible way) with simple
pure maple syrup—these delicately crisp, perfectly golden,
and light as air treats are the ultimate in culinary versatility.
Dawn Yanagihara is a cookbook editor, recipe developer, and food
writer. She lives in San Francisco.
Also available:
Sunday Brunch
$19.95 PB
978-1-4521-0535-2
Waffles
$16.95 US
HC • 978-1-4521-0703-5
7 x 8 in, 108 pp, color
photographs throughout
Rights: W
Food
DECEMBER
[ P] 800 759 0190 / [ F] 800 286 9471 / CHRONI CLEBOOKS. COM 10
Saltie
$25.00 US
HC • 978-1-4521-0302-0
7∑ x 9 in, 224 pp, 50 color
photographs, 10 full-color
illustrations
Rights: W
Food
NOVEMBER
Saltie
A Cookbook • By Caroline Fidanza • With Anna Dunn, Rebecca Collerton,
and Elizabeth Schula • Photographs by Gentl & Hyers
Saltie is an eatery in Williamsburg, Brooklyn, that was
created and is run by three pioneers of the Brooklyn food
scene. The shop boasts a devoted following of diners who
love their magnificent sandwiches, soups, egg bowls, drinks,
and sweets. This cookbook features 75 recipes for all of
these favorite foods, plus more than 50 color photographs
and 10 humorous drawings by Elizabeth Schula that capture
the sense of commitment, locality, and belonging countless
devoted foodies feel for this famed eatery. Full of surprising
visuals, great recipes and colorful storytelling, Saltie is at
once a unique cookbook and a guide to good eating.
Caroline Fidanza, Elizabeth Schula, and Rebecca Collerton are the
founders, owners, and chefs of Saltie. They live in New York City.
Anna Dunn is a Brooklyn-based freelance writer, blogger and editor
in chief of Diner Journal.
Sweet on Texas
Lovabl e Confecti ons 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.
Also available:
Southern Cocktails
$14.95 HC
978-0-8118-5243-2
Porch Parties
$16.95 HC
978-0-8118-6580-7
Sweet on Texas
$24.95 US
HC • 978-1-4521-0248-1
8∂ x 8 in, 208 pp, color
photographs throughout
Rights: W
Food
NOVEMBER
Marketing and
Publicity Plan:
Regional print and
online advertising
Author events
Social media outreach
Video trailer
[ P] 800 759 0190 / [ F] 800 286 9471 / CHRONI CLEBOOKS. COM
11
Seriously Simple Parties
Recipes, Menus & Advi ce for Effortl ess Entertaining
By Diane Rossen Worthington • Photographs by Yvonne Duivenvoorden
From the author of Seriously Simple (more than 70,000 sold)
comes another collection of enticing recipes and useful tips
that will help make throwing a party just as much fun as
attending one. Using straightforward ingredients, minimized
prep time, and streamlined cooking techniques, hosts can
serve festive meals with ease. Sample menus—organized
seasonally for a variety of groups and occasions—and mix-
and-match recipes for every course allow cooks of every
skill level to make merry year-round. With great advice on
everything from stocking a party pantry to setting an elegant
table, plus vivid photos that will entice party planners into
the kitchen, this book gives everyone a reason to celebrate.
Diane Rossen Worthington is a writer, editor, food consultant, and
James Beard Award–winning radio host living in Los Angeles.
Yvonne Duivenvoorden is a food photographer based in Toronto.
Also available:
Seriously Simple
$24.95 PB
978-0-8118-3194-9

Seriously Simple Holidays
$24.95 PB
978-0-8118-5480-1
Seriously Simple Parties
$24.95 US
PB • 978-0-8118-7257-7
8£ x 9 in, 224 pp, color
photographs throughout
Rights: W
Food/Entertaining
SEPTEMBER
Sweet & Easy Vegan
Treats Made with Whol e 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 sweet-
eners, 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 special-
izing in natural foods. She lives in Minneapolis, Minnesota.
Joseph De Leo is a New York–based photographer specializing
in food.
Sweet & Easy Vegan
$35.00 US
HC • 978-1-4521-0301-3
8 x 10 in, 208 pp, 32 color
photographs
Rights: W
Food
OCTOBER
Also available:
Big Vegan
$29.95 PB
978-0-8118-7467-0
[ P] 800 759 0190 / [ F] 800 286 9471 / CHRONI CLEBOOKS. COM 12 [ P] 800 759 0190 / [ F] 800 286 9471 / CHRONI CLEBOOKS. COM 12
Karen Brooks is the author of several books and is the restaurant
critic for the Portland Monthly. She lives in Portland, Oregon.
Teri Gelber is a food writer living in Portland, Oregon.
Gideon Bosker is a writer and photographer who lives in many
places, including Portland, Oregon.
The Mighty Gastropolis: Portland
How Portland’s Rul e-Bending Chefs Hand-Crafted the New Urban Cuisine
By Karen Brooks with Teri Gelber • Photographs by Gideon Bosker
Portland, Oregon, is a city that’s screaming “Hey, world, check me out!” and Karen
Brooks is its food-writing doyenne and ambassador. The Mighty Gastropolis is her insider’s
look at this exciting food scene. The book is part guidebook and part handbook,
painting colorful pictures of the people and places that make Portland unique. More than
75 recipes from Portland’s hottest chefs, mixologists, and confectioners round out this
compilation. A final special feature sets this book apart: a French-folded jacket unfolds
to reveal a map of “The Mighty 100,” Karen’s curated list of the top spots to sample a
taste of in her mighty gastropolis.
The Mighty Gastropolis: Portland
$24.95 US
PB • 978-1-4521-0596-3
7∑ x 9 in, 256 pp, 50 color
photographs, fold-out jacket
with map
Rights: W
Food
JANUARY
Featuri ng from the Mi ghty 100 :
• Andy Ricker of Pok Pok and Ping
Grilled Corn with Salty Coconut Cream and Limes
• Naomi Pomeroy of Beast
Maple Sugared Pork Belly with Fava Beans and
Pickled Green Strawberries
• Gabriel Rucker of Le Pigeon and Little Bird
Foie Gras Profiteroles
• Tommy Habetz of Bunk Sandwiches
Pork Belly Cubano
• Nate Tilen and Elias Cairo of Olympic Provisions
And their Chorizo Doughnuts
Jacket
folds out into
a map!

FPO
[ P] 800 759 0190 / [ F] 800 286 9471 / CHRONI CLEBOOKS. COM 13
Modern Sauces
Sauce-Making for Everyone • By Martha Holmberg • Photographs by Ellen Silverman
This is the book for cooks who want to take their cooking to a whole new level. Martha
Holmberg was trained at La Varenne and is an award-winning food writer. Her look at this
sometimes-intimidating genre—expressed in clear, short bites of information and through
dozens of process photographs—delivers the skill of great sauce-making to every kind of
cook, from beginners to those more accomplished who wish to expand their repertoire. More
than 100 recipes for sauces range from standards such as béarnaise, hollandaise, and
marinara to modern riffs such as maple-rum sabayon, caramelized onion coulis, and coco-
nut-curry spiked chocolate sauce. An additional 55 recipes use the sauces to their greatest
advantage, beautifying pasta, complementing meat or fish, or elevating a cake to brilliant.
Modern Sauces is both an inspiration and a timeless reference on kitchen technique.
Also available:
Crêpes
$19.95 HC
978-1-4521-0534-5
Modern Sauces
$35.00 US
HC • 978-0-8118-7838-8
8 x 10 in, 256 pp, 50
color photographs throughout
Rights: W
Food
NOVEMBER
Martha Holmberg is an award-winning food writer who helped launch
La Varenne Cooking School in France and has edited several food publi-
cations, including Fine Cooking magazine. She lives in Portland, Oregon.
Ellen Silverman is a New York–based food and
lifestyle photographer.
$xx.xx U.S./£xx.xx U.K.
HO
LM
BERG
Crepes can be rustic or delicate, homey or elegant . . . and appear to require far
more effort than they actually do. Martha Holmberg brings a modern perspective to this favorite
food, with easy do-ahead tips (crepes freeze beautifully!) and fresh flavor combinations such as
Sautéed Pears, Aged Gouda, and Fresh Thyme; Swiss Chard, Goat Cheese, and Crunchy Walnut
Crumb Topping; and Roasted Rhubarb with Lemon Cream. Five basic batters (including a ver-
satile gluten-free option!) pair with gutsy savory and lovely sweet fillings that will inspire you to
roll up some crepes any day of the week.
C RÊ P E S C RÊ P E S
PHOTOGRAPHS BY JAMES BAI GRI E
MARTHA HOLMBERG
50 SAVORY AND SWEET RECIPES
C
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“Modern Sauces is my favorite book this year. It is
destined to be a classic reference for the rest of my
cooking life, on one of the most valuable but least
understood facets of cooking: sauces.
Martha Holmberg brings great intelligence and lucid
writing and instructions to the important craft of
sauces. She is both respectful of and illuminating
about classic sauces, innovative in her thinking about
contemporary sauces, and practical in terms of
everyday cooking. This is a great book.”
-Mi chael Ruhl man
[ P] 800 759 0190 / [ F] 800 286 9471 / CHRONI CLEBOOKS. COM 14 [ P] 800 759 0190 / [ F] 800 286 9471 / CHRONI CLEBOOKS. COM 14
In a Polish Country House Kitchen
90 Recipes for the Ultimate Comfort Food • By Anne Applebaum and Danielle Crittenden • Photographs by Bogdan and Dorota Bialy
With more than 150 splendid photographs, headnotes that illuminate Poland’s vibrant
food culture, and more than 90 recipes for classic and contemporary Polish food, this
unique and fascinating cookbook brings an ignored cuisine to light. Pulitzer Prize-winner
Anne Applebaum has lived in Poland since before the fall of communism, and this cook-
book—nourished by her engagement with the culture and food of her adopted country—
offers a tantalizing look into the turbulent history of this beautiful region. In a Polish
Country House Kitchen celebrates long-distance friendships with a love of food at the
core, bringing the good, sustaining foods of Anne’s Polish country home into kitchens
the world over.
In a Polish Country House Kitchen
$40.00 US
HC • 978-1-4521-1055-4
8 x 10 in, 288 pp, more
than 150 color photographs
Rights: NAM & UKC
Food
DECEMBER
Recipes include:
Steak Tartare from
the Hotel Europejski
Chicken Soup with
Dripped Noodles
Sturgeon Steaks with
Hot Mustard
Pierogis with Duck and
Red Cabbage in Orange Butter
Plum Cake
Cherry Vodka
“ This is Polish food for the
modern palate: All of the
flavors you would expect—
sour pickles, tart beetroot,
flavoursome game, bitter-
sweet poppyseed—but
lighter, fresher, and easier
than ever before.”
—Nigella Lawson
Anne Applebaum is the author of four books, including Gulag:
A History, which won the Pulitzer Prize in 2004. She is
a columnist for the Washington Post and Slate.com, and
director of Political Studies at the Legatum Institute in
London. She lives in Poland, Washington, D.C., and London.
Danielle Crittenden blogs for the Huffington Post and her
articles and essays have appeared in publications as wide-
ranging as the Wall Street Journal and Ladies’ Home Jour-
nal. The author of three books, she lives in Washington, D.C.
Bogdan and Dorota Bialy are food photographers in Poland.
From Pulitzer
Prize–winning
journalist Anne
Applebaum
Marketing and
Publicity Plan:
National print and
online publicity
Radio satellite tour
Major review coverage
[ P] 800 759 0190 / [ F] 800 286 9471 / CHRONI CLEBOOKS. COM
15
The Mediterranean Slow Cooker Cookbook
By Diane Phillips • Photographs by Tara Donne
Savor the unforgettable flavors of the Mediterranean
using a slow cooker! These 80 recipes are devoted to
such iconic dishes as Beef in Barolo from Italy, Braised
Basque Chicken from Spain, Bouillabaisse from France,
and Spicy Tagines from Morocco. With a source guide for
unusual ingredients and helpful streamlined techniques,
these slow-cooked specialties are simple to make and
even easier to eat.
Diane Phillips is the author of 15 cookbooks, including Slow
Cooker: The Best Cookbook Ever. She lives in San Diego,
California.
Tara Donne is a Brooklyn-based food, travel, and portrait
photographer.
Also available:
Slow Cooker:
The Best Cookbook Ever
$24.95 PB
978-0-8118-6657-6
The Mediterranean
Slow Cooker Cookbook
$24.95 US
PB • 978-1-4521-0300-6
8£ x 9 in, 192 pp,
32 photographs
Rights: W
Food
SEPTEMBER
Recipes include:
Tunisian Lentil and Lamb Soup
Veal Osso Buco
Saffron-Braised Chicken Thighs
with Serrano Ham
Gluten-Free Baking for the Holidays
60 Recipes for Traditi onal Festive Treats • By Jeanne Sauvage
Photographs by Clare Barboza
The holidays are a time to celebrate and indulge in baked
goods warm from the oven. Unfortunately for the gluten-
sensitive, seasonal pleasures such as sugar cookies and
mincemeat tarts have been off-limits. Not anymore! Jeanne
Sauvage, author of the popular blog Art of Gluten-Free Bak-
ing, has perfected 60 gluten-free recipes with all the flavors
of their wheat-filled counterparts. Also included are tips on
how wheat-free ingredients work and Jeanne’s own gluten-
free flour mix. With favorites like apple pie, plum pudding,
rugelach, bûche de Noël—even a gingerbread house—
everyone can pull up a chair to the holiday table with com-
fort and joy.
Jeanne Sauvage has devoted herself to investigating and develop-
ing new gluten-free recipes. She lives in Seattle, Washington.
Clare Barboza is a Seattle-based food photographer.
Gluten-Free Baking for the Holidays
$24.95 US
HC • 978-1-4521-0701-1
8∂ x 8 in, 168 pp, 32 color
photographs throughout
Rights: W
Food
NOVEMBER
Marketing and
Publicity Plan:
Social media outreach
Radio satellite tour
Wild Mushroom and Truffle Lasagna
White Beans Smothered in Tomatoes
and Garlic
[ P] 800 759 0190 / [ F] 800 286 9471 / CHRONI CLEBOOKS. COM 16
Turkey
$35.00 US
HC • 978-1-4521-0770-7
9ø x 10≠ in, 272 pp,
178 color photographs
Rights: XUK, XAUNZ
Food
OCTOBER
Turkey
Recipes and Tal es from the Road • By Leanne Kitchen
Turkey’s culinary customs are as rich and varied as its landscape, and award-winning
food writer Leanne Kitchen does justice to them both with more than 170 glorious
photographs of the country’s foods and people that make readers want to drop every-
thing and board the next plane. More than 100 recipes from across seven diverse
regions—including the narrow streets of Istanbul, a fishing village on the Aegean, and
the sheep-lined roads near Lake Van—showcase the best of Turkish cuisine. Comforts
of the countryside and delicacies from the Ottoman Court span every course, from
simple meze dishes such as spiced lentil köfte to sophisticated rose and pistachio
sweetmeats for dessert. This enduring travelogue makes a perfect gift for ambitious
cooks and armchair travelers alike.
Leanne Kitchen worked as a professional chef for 14 years. For the past decade she has worked in food and
travel publishing, which has taken her all over Asia and the Middle East from her base in Sydney, Australia.
Reci pes i ncl ude:
Leeks with Lemon, Currants,
and Tulum
Octopus Stew with Wine,
Spices, and Caperberries
Slow-Roasted Lamb with Apples
Poached in Pomegranate
Pistachio-Semolina Cake
[ P] 800 759 0190 / [ F] 800 286 9471 / CHRONI CLEBOOKS. COM 17
1
Chicken and Egg:
10 Beautiful Prints
Photographs by Alex Farnum
A beautiful addition to any décor,
these ready-to-frame prints reveal the
natural elegance and simple beauty
of chickens and their eggs in ten
gorgeous images chosen from Janice
Cole’s Chicken and Egg.
$20.00 US • 978-1-4521-0706-6
paperback portfolio: 8¼ x 10¼
in, circle clasp with kitchen twine
closure; 10 prints of full-color photo-
graphic artwork: 8 x 10 in, Rights: W
PUB MONTH: SEPTEMBER
2
Perpetual Harvest
What to Plant and Enjoy,
Month by Month
Gardeners and foodies will enjoy
eating with the seasons and admir-
ing fetching art with this set of
ten gorgeous prints to display. The
individual prints–one for each month
of the year–feature artist Claudia
Pearson’s sweetly illustrated produce
and lists of what to plant, harvest,
or look for at the farmers’ market for
warm, mild, and cold climates. The
prints can be displayed individually
or as an eye-catching set.
$19.95 US • 978-1-4521-0953-4
paperback portfolio: 8£ x 10£ in;
10 4-color art prints: 8 x 10 in; disc
and string closure, Rights: W
PUB MONTH: AUGUST
3
Bread Journal
A Year of Weekly Baking
For serious bread bakers, this guided
journal tracks a year’s worth of baking
artisan bread. Checkboxes, open
spaces, and an educational bell curve
on which bakers plot their success
show progress at a glance or allow a
deeper dive into protein levels, flour
choice, kitchen temp and tasting
notes.
$20.00 US • 978-1-4521-0872-8
hardcover, 7¼ x 9¼ in, 132 pp,
elastic band closure, more than
50 color charts and checkboxes,
Rights: W
PUB MONTH: OCTOBER
4
2
3
New format!
F
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2
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1
2

G
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ALL
new
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F
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1
Bake It in a Cup!
Simple Meals and Sweets Kids Can
Bake in Silicone Cups
By Julia Myall
Photographs by Greg Lowe
Bake It in a Cup! has all of the
ingredients for an unforgettable
time in the kitchen—including six
colorful silicone cups. Kids will
build on basic baking skills to whip
up twenty-five simple mouthwater-
ing recipes with easy-to-clean,
oven- and microwave-safe baking
cups.
$18.99 US • 978-1-4521-0877-3
kit, 10ø x 6¼ x 2½ in, 64 page
book, 6 silicone cups in 3 colors,
full-color, Rights: XUKE, Ages: 6
and up
PUB MONTH: OCTOBER
2 Cath Kidston Cupcake Kit
Create perfect treats for every
occasion with this adorable set
featuring decorative cupcake liners,
flag toppers, recipes, and simple
decorating tips.
$19.95 US • 978-1-4521-1237-4
box with acetate sleeve: 5¾ x 5∑ x
3 in; 16-page booklet, 175 cupcake
liners (100 large, 75 small), 24
flag toppers, color photographs,
Rights: XUKE
PUB MONTH: AUGUST
3 Chocolate Notepad
Chocoholics take note! Unwrap
this chocolate bar notepad to find
a deliciously rich indulgence for
any desk.
$8.95 US • 978-1-4521-0905-3
noteblock, 5¼ x 2∑ x ∞ in, 220
pp, silver foil paper, Rights: W
PUB MONTH: SEPTEMBER
4 Girl Scout Cookies
®

Mini Notes
Fans of Girl Scout Cookies are sure
to savor this set of cookie-themed
notecards. Sticker sheets and
die-cut photographs in the shapes
of favorite Girl Scout Cookies will
make sending sweet notes far and
wide a deliciously unforgettable
experience!
$9.95 US • 978-1-4521-0591-8
box, 3ß x 2¾ x 1¼ in, trifold case
with snap closure, 30 cards and
envelopes, 3 sticker sheets, color
images throughout, Rights: US,
Ages: 6 and up
PUB MONTH: OCTOBER
2
3
4
19 [ P] 800 759 0190 / [ F] 800 286 9471 / CHRONI CLEBOOKS. COM
T
Tartine: The Boxed Set, 7
True Blood: Eats, Drinks,
and Bites from Bon
Temps, 3
Turkey, 16
W
Waffles, 9
We Love Madeleines, 9
Wine Tasting Party Kit, 5
Worthington, Diane
Rossen, 11
Y
Yanagihara, Dawn, 9
M
Madeleine, Miss, 9
Mediterranean Slow
Cooker Cookbook, 15
Mighty Gastropolis:
Portland, 12
Modern Sauces, 13
Mollenkamp, Aida, 6
Morgan, Diane, 4
Myall, Julia, 18
P
Perpetual Harvest, 17
Phillips, Diane, 15
Pruiett, Elisabeth, 7
R
Robertson, Chad, 7
Roots, 4
S
Saltie, 10
Sauvage, Jeanne, 15
Schula, Elizabeth, 10
Seriously Simple Parties,
11
Shalett, Karen Sommer, 3
Skirt Steak, 7
Sobol, Gianna, 3
Sweet & Easy Vegan, 11
Sweet on Texas, 10
F
Fidanza, Caroline, 10
G
Gee, Denise, 10
Gelber, Teri, 12
Girl Scout Cookies Mini
Notes, 18
Gluten-Free Baking for
the Holidays, 15
H
Holmberg, Martha, 13
How to Be in the Kitchen,
6
I
In a Polish Country House
Kitchen, 14
K
Kidston, Cath, 18
Kitchen, Leanne, 16
Kochilas, Diane, 8
L
Let’s Bring Back: The
Cocktail Edition, 5
A
Applebaum, Anne, 14
Asbell, Robin, 11
B
Bake It in a Cup, 18
Bakerella, 2
Ball, Alan, 3
Beinvenu, Marcelle, 3
Blume, Lesley M. M., 5
Bread Journal, 17
Brooks, Karen, 12
C
Cake Pops Holidays, 2
Cath Kidston Cupcake Kit,
18
Chicken & Egg: 10
Beautiful Prints, 17
Chocolate Notepad, 18
Collerton, Rebecca, 10
Country Cooking of Greece,
8
Crittenden, Danielle, 14
D
Druckman, Charlotte, 7
Dudley, Angie, 2
Dunn, Anna, 10
FALL 2012 INDEX
Chronicle Books
Environmental Policy
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 endan-
gered forests, use recycled materials, and work to
minimize excess throughout our supply chain.
We are also dedicated to protecting the environ-
ment through responsible business practices.
From sourcing certified paper for our products to
implementing greater efficiency in our inventory
management, we actively seek out new opportu-
nities to improve all aspects of our workflow.
Spring 2012 Food & Drink Catalog
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 3 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 2
BAKI NG & DESSERTS
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.
Lisa Warninger is a lifestyle, fashion, and food photographer based in Portland, Oregon.

$24.95 hc • 978-1-4521-0126-2
8¾ x 8 in, 144 pp, Rights: W
“Glorious cookies and cupcakes.”
– Sunset magazine
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 3 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 2
BAKI NG & DESSERTS
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!
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 5 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 4
BAKI NG & DESSERTS
Cake Pops by Bakerella
Tips, Tri cks, and Recipes for More Than 40 I rresistibl e Mini Treats
By Angie Dudley
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.
See p. 80 for Cake Pops Kit.
$19.95 hc • 978-0-8118-7637-7
8¾ x 8 in, 160 pp, Rights: W
New York
Times
bestseller!
Over 800,000 copies in print!
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 5 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 4
“One of the Top 10 pastry shops in the world.”
– Condé Nast
“Miette’s gingersnaps are one of the
100 Things To Eat & Drink Before You Die”
– 7x7 Magazine
BAKI NG & DESSERTS
Miette
100 Recipes and Variati ons 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
8¾ x 8 in, 224 pp, Rights: W
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 7 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 6
BAKI NG & DESSERTS
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
ICE CREAMS & SORBETS
Cool Recipes
By Lou Seibert Pappas • Photographs by Victoria Pearson
$14.95 hc • 978-0-8118-4603-5
7 x 8 in, 96 pp, Rights: W
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


CRÊPES
Sweet & Savory Recipes for the Home Cook
By Lou Seibert Pappas • Photographs by Jean-Blaise Hall
$14.95 pb • 978-0-8118-5681-2
8∂ x 8 in, 108 pp, Rights: W
OVER 135,000 COPIES SOLD
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
BREAD BIBLE
300 Favorite Recipes
By Beth Hensperger
$19.95 pb • 978-0-8118-4526-7
8 x 9 in, 496 pp, Rights: W
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 7 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 6
“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
BAKI NG & DESSERTS
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
8½ x 10 in, 304 pp, Rights: W
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 9 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 8
BAKI NG & DESSERTS
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
By Alisa Huntsman and Peter Wynne
Photographs by Tina Rupp
$35.00 hc • 978-0-8118-5448-1
8 x 9£ in, 224 pp, Rights: W
SOUTHERN CAKES
Sweet and Irresistible Recipes for Everyday Celebrations
By Nancie McDermott
Photographs by Becky Luigart-Stayner
$19.95 pb • 978-0-8118-5370-5
8¾ x 8 in, 168 pp, Rights: W
CUPCAKES!
By Elinor Klivans
Photographs by France Ruffenach
$16.95 pb • 978-0-8118-4545-8
8∂ x 8 in, 144 pp, Rights: W
CUPCAKE KIT
Recipes, Liners, and Decorating Tips for
Making the Cutest Cupcakes Ever!
By Elinor Klivans
$19.95 kit • 978-0-8118-6659-0
6 x 8 x 2½ in, 64-page booklet, 250 cupcake liners,
pastry bag, 5 piping tips, Rights: W
PRETTY CUPCAKE KIT
Decorate Your Cupcakes Instantly with Beautiful
Liners, Flag Toppers, and Creative Presentations
Projects by Shana Faust • Recipes by Elinor Klivans
Photographs by Johnny Miller
$19.95 kit • 978-0-8118-7548-6
6 x 8 x 2½ in, 24-page booklet, 200 cupcake liners,
34 flag toppers, Rights: W
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
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
8¾ x 8 in, 144 pp, Rights: W
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 9 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 8
BAKI NG & DESSERTS
Milk & Cookies
89 Heirl oom Recipes from New York’s Milk & Cooki es 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 recipes for
cookies, bars, and brownies. In Milk & Cookies, 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.
TimeOut New York Reader’s Choice
Best New Bakery 2006
$24.95 hc • 978-0-8118-7254-6
7½ x 9 in, 224 pp, Rights: W
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 11 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 10
BAKI NG & DESSERTS
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
DEEP DARK CHOCOLATE
Decadent Recipes for the Serious Chocolate Lover
By Sara Perry • Photographs by France Ruffenach
$18.95 pb • 978-0-8118-6089-5
6 x 8 in, 196 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
LUSCIOUS COCONUT DESSERTS
By Lori Longbotham
Photographs by Lucy Shaeffer
$19.95 hc • 978-0-8118-6599-9
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
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BAKI NG & DESSERTS
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
Melissa Gray is National Public Radio’s Cake Lady.
Every Monday she brings a cake to the office for her
colleagues at NPR to enjoy. Hundreds of Mondays
(and cakes) later, Melissa has lots of cake-making
tips to share. With more than 50 recipes for the
cakes that have been dreamed of and drooled over
for a lifetime—including Brown Sugar Pound Cake,
Peppermint and Chocolate Rum Marble Cake, Lord
and Lady Baltimore Cakes, Dark-Chocolate Red
Velvet Cake, and Honey Buttercream and Apricot
Jam Cake—All Cakes Considered is an essential
addition to every baker’s library.
Melissa Gray is a producer for National Public Radio’s
All Things Considered.
Annabelle Breakey is a San Francisco–based photographer.
$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 Pi e
to Chocolate Cherry Cupcakes
By Jennie Schacht • Photographs by Leo Gong
There are more farmers’ markets than ever
before in the United States. This terrific collection
from farmers’ markets nationwide satisfies the
sustainable shopper’s sweet tooth with more than
60 recipes for tarts, crisps, cupcakes, soufflés, and
more, including classics like Deep Dish Sour Cherry
Pie and creative surprises like Tangerine-sicle Ice
Cream. Featuring ripeness charts, fruit selection
tips, and gorgeous color photography to teach
and inspire, Farmers’ Market Desserts makes a
perfect gift for bakers, fruit lovers, and anyone
who enjoys frequenting farmers’ markets.
Jennie Schacht co-authored The Wine Lover’s Dessert Cookbook.
She lives in Oakland, California.
Leo Gong is a San Francisco-based photographer.
$24.95 pb • 978-0-8118-6672-9
8∂ x 8 in, 208 pp, Rights: W
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BAKI NG & DESSERTS
Whoopie Pies
Dozens of Mi x ’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 Popsi cl es 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
7 x 8 in, 96 pp, Rights: W
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BAKI NG & DESSERTS
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-Styl e Cakes from Classi c Dark Chocolate
to Lusci ous 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
7 x 8 in, 132 pp, Rights: W
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BAKI NG & DESSERTS
Blackbird Bakery Gluten-Free
75 Recipes for I rresistibl e Gluten-Free Desserts and Pastri es
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
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 15 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 14
BAKI NG & DESSERTS
Flour
Spectacular Recipes from Boston’s Fl our Bakery + Cafe
By Joanne Chang with Christie Matheson • Photographs by Keller + Keller
Every day, 1,500 Bostonians can’t resist buying sweet, simple pleasures such as Homemade Pop-Tarts
from an alumna of Harvard with a degree in economics. From Pain au Chocolat and Lemon Raspberry Cake
to perfect croissants, Flour Bakery–owner Joanne Chang’s repertoire of treats is deep and satisfying. While at
Harvard she discovered that nothing made her happier than baking cookies, a path that led her to a sticky bun
triumph over Bobby Flay on the Food Network’s Throwdown. Featuring more than 100 recipes—including Flour
favorites such as the Milky Way Tart and Dried Fruit Focaccia—plus a baker’s dozen of tips, this mouthwatering
collection is a classic baking book, no matter where you live.
Joanne Chang is the chef-owner of Flour Bakery in Boston. She has a degree in applied mathematics and economics from Harvard University
and was a pastry chef at Payard Patisserie and Mistral. She lives in Boston.
Christie Matheson is the author or co-author of several books, including Salty Sweets. She lives in Boston and San Francisco.
Keller + Keller are Boston-based food and lifestyle photographers.
“At Flour Bakery + Café, Joanne Chang creates
some of the finest cakes and pastries in Boston.”
– New York Times
“This patisserie’s baked goods are nirvana on a plate!”
– Newsweek
$35.00 hc • 978-0-8118-6944-7
7½ x 10 in, 320 pp, Rights: W
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BAKI NG & DESSERTS
Painted Cookies
More Than 60 Designs and Decorating I deas for Adorabl e Cooki es
By Akiko Hoshino
What’s the hottest new trend in cookie decorating?
Painted cookies with colorful, edible icings! These
oh-so-stylish sweet treats are perfect for holidays
and parties throughout the year. From simple
lettering ideas to elaborately adorned wedding
cookies, now anyone can learn the techniques of
the pros, including cutting custom cookie shapes,
piping flowers, and more! With step-by-step
instructions, decorating templates, and dozens
of photos, Painted Cookies makes it easy to
create culinary masterpieces.
Akiko Hoshino is an award-winning cake decorator and teaches sugar
craft and decorations at her studio Rosepetal in Japan.
$12.95 pb • 978-1-4521-0122-4
8¼ x 5∆ in, 88 pp, Rights: WE
I Love Macarons
By Hisako Ogita
Dainty, sweet, bright, and buttery macarons capture
the whimsy and elegance of Paris. But the secrets
of making perfect macarons have long eluded home
bakers—until now! In I Love Macarons, renowned
Japanese pastrymaker Hisako Ogita brings her
extensive experience to the art of baking macarons
with illustrated step-by-step instructions. This sweet
little guide is sure to have pastry lovers everywhere
whipping up these colorful confections at home,
using nothing more than ordinary baking equipment
and simple ingredients.
Hisako Ogita is a Japanese pastry chef and author of 3 cookbooks
on French pastry.
$14.95 pb • 978-0-8118-6871-6
7£ x 9 in, 80 pp, Rights: W
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BAKI NG & DESSERTS
Fast Breads
50 Recipes for Easy, Deli ci ous Bread
By Elinor Klivans • Photographs by Susie Cushner
Best-selling author and baking authority Elinor
Klivans presents 65 of the finest and fastest
recipes for baking homemade breads. With simple,
easy-to-master techniques, anyone can quickly
make such delightful treats as Apricot Corn Muffins,
Butter Crescents, plus really super-fast favorites like
Pumpkin Chocolate Chip Pancakes and Very Big
Popovers, all with a minimum of sweat in the
kitchen. From morning treats like crumpets,
muffins, and sticky breads to savory and nutritious
multigrains and dark ryes, Fast Breads will make
a master bread maker of any baker—in record
fast time, too!
Elinor Klivans is the best-selling author of many cookbooks, including
Cupcakes and Chocolate Cakes. She lives in Camden, Maine.
Susie Cushner is a food and travel photographer living in New York.
$19.95 pb • 978-0-8118-6570-8
8∂ x 8 in, 144 pp, Rights: W
Southern Pies
A Graci ous Pl enty of Pi e Recipes, from Lemon Chess to Chocolate Pecan
By Nancie McDermott • Photographs by Leigh Beisch
Ask any pie lover—the words “southern” and “pie”
go together like ripe fruit and flaky pastry. And
behind all the mouthwatering, light-as-a-cloud
meringue peaks and the sticky dark butterscotch
fillings lies a rich and delicious history. In Southern
Pies, some of the South’s most famous bakers
share recipes for 70 pies. Perfect for bakers of all
skill levels, these pies are made with simple, easy-
to-find, and gloriously few ingredients. Featuring
such classics as Sweet Tea Pie and New Orleans
Creole Coconut Pie, this tasty homage will fill
everyone at the table with Southern hospitality.
Nancie McDermott is the author of six cookbooks, including
Southern Cakes. A food writer and cooking teacher born and raised in
North Carolina, she now lives with her family in Chapel Hill.
Leigh Beisch is a San Francisco–based photographer.
$22.95 pb • 978-0-8118-6992-8
8∂ x 8 in, 168 pp, Rights: W
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BEVERAGES & COCKTAI LS
I’m so happy it’s happy hour
Sinfully Deli ci ous Cocktails for Any Occasi on
By Anne Taintor
Anne Taintor’s droll wit is the perfect complement
to a dry martini—or two. Her countless fans, much
like the sassy women in her vintage-with-a-twist
artwork, enjoy the appeal of a well-made drink and
an opportunity for a little creative misbehavior. This
chic volume pairs delicious, easy-to-make cocktails
alongside Taintor’s classic collages. With dozens
of recipes (such as Absinthe Minded, Gin and Sin,
Pillow Talk, the Naked Waiter, and more) for a wide
variety of occasions—each selected by Taintor
herself—this handy bar book serves up a tasty twist
of sarcasm to make it all go down smooth. Surely it’s
five o’clock somewhere.
Anne Taintor is a relatively good girl with a slightly checkered past. Much
emulated, never replicated, she first began pairing vintage illustrations
with witty sayings 25 years ago, cutting and gluing images at her kitchen
table. She lives in a straw-bale house in rural New Mexico.
$14.95 hc • 978-1-4521-0287-0
6 x 6 in, 96 pp, Rights: W
American Cocktail
50 Recipes that Cel ebrate the Craft of Mi xing Drinks from
Coast to Coast
By the Editors of Imbibe magazine
Photographs by Sheri Giblin
France has wine, Germany’s got beer, but America
is the land of the cocktail. And cocktail culture is
flourishing with mixologists wherever you live
combining local, artisanal, and homemade
ingredients to concoct drinks with complex layers
of flavor. Fifty favorites from the best bartenders
coast to coast offer modern twists on heritage
drinks, plus all-new creations, complete with
glimpses into each one’s inception and unique
ingredients. This cocktail guide is perfect for mixed
drink aficionados, home entertainers, and anyone
who enjoys unwinding with a choice beverage after
a long day.
From wine, spirits and beer to coffee and tea, Imbibe celebrates the world
in a glass. On their website (imbibemagazine.com) and in every issue of
the award-winning magazine, Imbibe features the world’s top drink
destinations, recipes and in-depth stories exploring the fascinating peo-
ple, places and flavors of liquid culture.
Sheri Giblin is a San Francisco–based photographer.
$19.95 hc • 978-0-8118-7799-2
6 x 8 in, 144 pp, Rights: XUK
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BEVERAGES & COCKTAI LS
99 Bottles of Beer Journal Set
By Dave Selden
For craft-beer enthusiasts and home brewers, this
set of mini journals is ideal for jotting down personal
tasting and brewing notes. And each journal is small
enough to fit into a back pocket and take to the
brew pub.
Dave Selden is a marketing exec in the tech industry by day, and by night
(and weekends) he’s an avid home brewer and blogger (www.33beers.
com/999-Beers/). He lives and brews in Portland, Oregon, the epicenter
of modern craft brewing.
$12.95 box • 978-1-4521-0621-2
Boxed set, 3½ x 5½ in, 3 books
in a paper-over-board slipcase,
72 pp each, shrink-wrapped, Rights: W
Beer Tasting Toolkit
How to Choose and Taste Beer Like a Brewer
By Jeff Alworth
Here’s a fun way to discover the nuances of artisan
beers from lagers and ales to porters and stouts.
Tasting profiles from the booklet get the ball
rolling—they break down beer into style categories
and include information on each variety’s
background, flavors, aromas, and unique character.
Cover the bottles with the paper sleeves to conduct
blind tastings, and record tasting notes—a world
of beer awaits!
Jeff Alworth writes the blog Beervana (beervana.blgspot.com),
a site devoted to all things craft-beer related in his home city of Portland,
Oregon. He writes extensively about beer for many publications and
regularly brews craft beer in his own home.
$24.95 box • 978-1-4521-0176-7
9ø x 6∂ in, 48 pp illustrated paperback book, 4 tasting notepads (100 pp each),
18 paper blind-tasting sleeves, 3-fold beer cheat-sheet, shrink-wrapped, Rights: W
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BEVERAGES & COCKTAI LS
HIGHBALLS HIGH HEELS
A Girl’s Guide to the Art of Cocktails
By Karen Brooks, Gideon Bosker,
and Reed Darmon
$14.95 hc • 978-0-8118-3017-1
7 x 7 in, 96 pp, Rights: W
OVER 85,000 COPIES SOLD
HIP SIPS
Modern Cocktails to Raise
Your Spirits
By Lucy Brennan with Carolyn Burleigh
Photographs by Sheri Giblin
$16.95 hc • 978-0-8118-4958-6
6 x 8 in, 132 pp, Rights: W
ULTIMATE BAR BOOK
The Comprehensive Guide
to Over 1,000 Cocktails
By Mittie Hellmich
$19.95 hc • 978-0-8118-4351-5
5 x 6∞ in, 476 pp, Rights: W
OVER 150,000 COPIES SOLD
SANGRIA
Fun and Festive Recipes
By Mittie Hellmich
Photographs by Victoria Pearson
$14.95 hc • 978-0-8118-4290-7
6 x 8 in, 80 pp, Rights: W
MARGARITAS, MOJITOS & MORE
By Jessica Strand
Photographs by Frankie Frankeny
$16.95 hc • 978-0-8118-6209-7
6½ x 9½ in, 120 pp, Rights: W
MINI BAR: TEQUILA
A Little Book of Big Drinks
By Mittie Hellmich
$7.95 hc • 978-0-8118-5436-8
4 x 5¾ in, 80 pp, Rights: W
Also Available by Mittie Hellmich:
MINI BAR: RUM A Little Book of Big Drinks
$7.95 hc • 978-0-8118-5438-2 • 4 x 5¾ in, 80 pp, Rights: W
MINI BAR: VODKA A Little Book of Big Drinks
$7.95 hc • 978-0-8118-5321-7 • 4 x 5∂ in, 80 pp, Rights: W
SIPS & APPS
Classic and Contemporary Recipes for
Cocktails and Appetizers
By Kathy Casey
Photographs by Angie Norwood Browne
$19.95 hc • 978-0-8118-6406-0
6 x 8 in, 204 pp, Rights: W
SUPER SMOOTHIES
50 Recipes for Health and Energy
By Mary Corpening Barber
and Sara Corpening Whiteford
Photographs by E.J. Armstrong
$16.95 pb • 978-0-8118-2540-5
5∑ x 9 in, 108 pp, Rights: WE
OVER 285,000 COPIES SOLD
SMOOTHIES
By Mary Corpening Barber,
Sara Corpening Whiteford,
and Lori Lyn Narlock
$15.95 pb • 978-0-8118-1648-9
5∑ x 9 in, 108 pp, Rights: W
OVER 370,000 COPIES SOLD
SPICE & ICE
70 Tongue-Tingling Cocktails
By Kara Newman
Photographs by Antonis Achilleos
$16.95 hc • 978-0-8118-6667-5
6 x 8 in, 160 pp, Rights: W
RUM DRINKS
50 Caribbean Cocktails from Cuba
Libre to Rum Daisy
By Jessica B. Harris
Photographs by Tara Donne
$19.95 hc • 978-0-8118-6699-6
7 x 8 in, 168 pp, Rights: W
SUPER-CHARGED SMOOTHIES
More Than 60 Recipes for Energizing Smoothies
By Mary Corpening Barber and Sara Corpening Whiteford
Photographs by Jenifer Altman
$19.95 pb • 978-0-8118-7024-5
5∑ x 9 in, 132 pp, Rights: W
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BEVERAGES & COCKTAI LS
Book of Beer Awesomeness
A Champi on’s Guide to Amazing Beer Activiti es, Party Skills, and More Than Forty Drinking Games
By Ben Applebaum and Dan DiSorbo
Beauty is in the hand of the beer holder. From pouring to storing, from crushing cans to doing keg stands,
from beer bongs to beer pong, this definitive guide to beer drinking is a brew-lover’s bible. Written by the
experts behind The Book of Beer Pong—and featuring feats of fortitude and games of strategy, skill, and
memory, alongside other activities and challenges—The Book of Beer Awesomeness is full of kings-playing,
cup-flipping, frosty-mugged fun. Tips and tidbits that cover the brewing and drinking of this most beloved of
beverages around the world round out the ultimate guide for enjoying any beer—in any situation.
Ben Applebaum, co-founder of CollegeStories.com, is an advertising creative director. He writes of awesomeness from his home in Connecticut.
Dan DiSorbo, co-founder of GetBombed.com, is a principal at PB&J Design, Inc. He lives in Connecticut.
$15.95 pb • 978-1-4521-0501-7
6 x 8 in, 208 pp, Rights: W
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BEVERAGES & COCKTAI LS
Beer
A Genuine Coll ecti on of Cans
By Dan Becker and Lance Wilson
Ever crack open a can of Chief Oshkosh of Wisconsin, or sample Pabst’s Big Cat Malt Liquor? Remember
the original St. Pauli Girl, Tennant’s bevy of lager lovelies, or Olde Frothingslosh (“the pale stale ale with the
foam on the bottom”)? Presented alphabetically by brand, the nearly 500 cans collected here come from
thirty-two countries and range from the iconic to the obscure to the downright bizarre. From long-forgotten
brews to classic brands that have changed their look but never gone out of style, Beer offers a peek into the
last century of beer culture, exploring what we drank, how we drank it, and why we picked it off the shelf.
Dan Becker is a midwest-born designer who studied graphic design at the University of Cincinnati. He lives and works in San Francisco.
Lance Wilson is a designer residing in the San Francisco Bay Area.

$19.95 pb • 978-0-8118-7541-7
6 x 8 in, 352 pp, Rights: W
This book comes
fully stocked with
480 beer cans!
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 23 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 22
BEVERAGES & COCKTAI LS
THE ART OF THE BAR
Cocktails Inspired by the Classics
By Jeff Hollinger and Rob Schwartz
Foreword by Georgeanne Brennan
Photographs by Frankie Frankeny
$24.95 hc • 978-0-8118-5498-6
9 x 11 in, 144 pp, Rights: W
ABSINTHE
History in a Bottle
By Barnaby Conrad III
$22.95 pb • 978-0-8118-1650-2
7∂ x 11∑ in, 172 pp, Rights: W
THE BARTENDER’S DECK
By Philip Collins
Photographs by Sam Sargent
$13.95 deck • 978-0-8118-1598-7
3ß x 4∂ x 1ø in, 50 cards, Rights: W
OVER 130,000 COPIES SOLD
SOUTHERN COCKTAILS
Dixie Drinks, Party Potions &
Classic Libations
By Denise Gee
Photographs by Robert M. Peacock
$14.95 hc • 978-0-8118-5243-2
6 x 8 in, 120 pp, Rights: W
BIXOLOGY
Cocktails, Culture, and a Guide
to the Classics
By Eve O’Neill and
Doug “Bix” Biederbeck
Photographs by Sheri Giblin
$16.95 hc • 978-0-8118-6707-8
4½ x 6½ in, 160 pp, Rights: W
TEQUILA
Myth, Magic & Spirited Recipes
By Karl Petzke
$18.95 hc • 978-0-8118-6504-3
7 x 8 in, 128 pp, Rights: W
COFFEE
Scrumptious Drinks and Treats
By Betty Rosbottom
Photographs by Lara Hata
$14.95 hc • 978-0-8118-6056-7
7 x 8 in, 96 pp, Rights: W
ABSINTHE COCKTAILS
50 Ways to Mix with the Green Fairy
By Kate Simon
Photographs by Lara Ferroni
$19.95 hc • 978-0-8118-7329-1
6 x 8 in, 112 pp, Rights: W
PORCH PARTIES
Cocktail Recipes and Easy Ideas for
Outdoor Entertaining
By Denise Gee
Photographs by Robert M. Peacock
$16.95 hc • 978-0-8118-6580-7
7 x 8 in, 144 pp, Rights: W
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GENERAL COOKI NG
“The Commonsense Kitchen is filled with good, practical recipes,
and a strong spirit of the author’s mission—teaching and
feeding hungry students on a working ranch, then passing all that
on to the reader. It makes me want to work up a good appetite
then head for the kitchen!”
– Deborah Madison, author of Vegetarian Cooking for Everyone
and What We Eat When We Eat Alone
The Commonsense Kitchen
500 Recipes Plus Lessons for a Hand-Crafted Life • By Tom Hudgens
Every once in a while a cookbook comes along that is at once so useful and so spirited you can imagine it
becoming a kitchen staple. The Commonsense Kitchen is such a book. And it’s from an unusual source: one
of the toughest colleges to get into in the United States, Deep Springs is an organic farm, school, and working
cattle ranch in the high desert of the Sierra Nevada. This general cookbook has more than 500 recipes for
delicious, honest staples and sassy regional specialties such as Red Chile Enchiladas and Mama Nell’s
Kentucky Bourbon Balls. What’s more, this book features amazing food as well as lessons in life skills, from
the proper way to wash dishes to how to make homemade soap. The Commonsense Kitchen is equally at
home on the shelf of an urban foodie or a rural home cook.
Tom Hudgens attended and cooked at Deep Springs Ranch, Chez Panisse, and Liberty Café in San Francisco. He teaches at College of Marin and
lives in the San Francisco Bay area.
$35.00 hc • 978-0-8118-7222-5
6∆ x 9∑ in, 608 pp, Rights: W
Breakfast
Bread, Butter, Crackers, and Cheese
Great Lunches
Hot Vegetables and Vegetable Soups
Salads and Dressings
Beef, Pork, and Lamb
Chicken and Turkey
Fish and Shellfish
Pasta, Dumplings, Rice, and Stuffing
Sauces and Relishes
Pies and Fruit Desserts
Cakes
Gooey Desserts
Cookies and Candy
INCLUDES
RECIPES FOR
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 25 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 24
“The Commonsense Kitchen is filled with good, practical recipes,
and a strong spirit of the author’s mission—teaching and
feeding hungry students on a working ranch, then passing all that
on to the reader. It makes me want to work up a good appetite
then head for the kitchen!”
– Deborah Madison, author of Vegetarian Cooking for Everyone
and What We Eat When We Eat Alone
GENERAL COOKI NG
The Newlywed Cookbook
Fresh I deas and Modern Recipes for Cooking with and for Each Other • By Sarah Copeland • Photographs by Sara Remington
This cookbook is an indispensable reference for modern couples looking to spend quality time together in
the kitchen. Inside are more than 130 recipes for both classic and contemporary cooking that are perfect
for day-to-day à deux and special occasions with family and friends. More than a collection of recipes, The
Newlywed Cookbook is also a guide to domestic bliss. Author Sarah Copeland, a newlywed herself, knows
that sourcing, cooking—as well as sharing food together at the table—makes for a happy couple! This
beautiful and sophisticated contemporary cookbook is the new go-to for brides and grooms.
Sarah Copeland is a New York City–based writer, urban gardener, recipe developer and cook.
Sara Remington is a San Francisco–based food and lifestyle photographer. Other Chronicle Books cookbooks featuring her photography include
D.I.Y. Delicious and Vino Argentino.
$35.00 hc • 978-0-8118-7683-4
8∑ x 10 in, 304 pp, Rights: W
MARINATED MOZZARELLA
Consider a jar of fresh mozzarella marinating in the
fridge a gleeful luxury for when unexpected company arrives.
It takes such little planning, but yields delicious reward.
1 cup fresh miniature mozzarella balls (bocconcini)
or four medium balls fresh mozzarella
1 cup best-quality extra-virgin olive oil
Handful of herbs (such as rosemary, thyme, or basil)
Combine the mozzarella, olive oil, and herbs in a pretty jar
with a resealable lid. Set in the fridge for up to 1 week.
Bring to room temperature and set it on party tray with
long fork (for minis) or slice and serve (for mozzarella balls)
with bruschetta or tomato salad. Serves 4 to 6.
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 27 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 26
GENERAL COOKI NG
Whole Beast Butchery
The Compl ete Visual Guide to Beef, Lamb, and Pork • By Ryan Farr with Brigit Binns • Photographs by Ed Anderson
DIY fever + quality meat mania = old-school butchery revival! Artisan cooks who are familiar with their farmers’
market are now buying small farm–raised meat in butcher-sized portions. Dubbed a “rock star” butcher by the
New York Times, San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process
with 500 step-by-step photographs, master recipes for key cuts, and a primer on tools, techniques, and meat
handling. This visual manual is the first to teach by showing exactly what butchers know, whether cooks want to
learn how to turn a primal into familiar and special cuts or to simply identify everything in the case at the market.
Ryan Farr is the owner and founder of 4505 Meats, where he makes artisanal sausages and his patented chicharrones, and teaches
sell-out butchery classes for home and professional cooks. He lives in San Francisco.
Brigit Binns is the author or co-author of 23 cookbooks.
Ed Anderson is a photographer specializing in food and the people who make it. He lives in Petaluma, California.
$40.00 hc • 978-1-4521-0059-3
8 x 10 in, 240 pp, Rights: W
“One of the best memories of my last trip to San Francisco was standing
in line outside the Ferry Building, contemplating which hot dog I was
going to order from the 4505 stand. Just watching people walking
away munching on dogs piled high with crisp chicharrones was a treat.
It was topped only by getting my own Zilla dog, which was
every bit as delicious as advertised.”
– Ruth Reichl
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 27 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 26
GENERAL COOKI NG
Ruhlman’s Twenty
The I deas and Techniques That Will Make You a Better Cook • By Michael Ruhlman • Photographs by Donna Turner Ruhlman
Rare is the cookbook that redefines how we cook. And rare is the author who can do so with the ease and
expertise of acclaimed writer and culinary authority Michael Ruhlman. Ruhlman's Twenty distills Ruhlman’s
decades of cooking, writing, and working with the world’s greatest chefs into twenty essential ideas—from ingre-
dients
to processes to attitude—that are guaranteed to make every cook more accomplished. Whether cooking
a multi-course meal, the juiciest roast chicken, or just some really good scrambled eggs, Ruhlman reveals
how a cook’s success boils down to the same twenty concepts. With the illuminating expertise that has made
him one of the most esteemed food journalists, Ruhlman explains the hows and whys of each concept and
reinforces those discoveries through 100 recipes for everything from soups to desserts, all detailed in over
300 photographs. Cooks of all levels will revel in Ruhlman’s game-changing Twenty.
Michael Ruhlman is the author of Ratio, The Soul of a Chef, The Making of a Chef, Charcuterie, and, with, Thomas Keller, The French Laundry Cookbook.
He lives in Cleveland Heights, Ohio.
Photographer Donna Turner Ruhlman lives in Cleveland Heights, Ohio.
$40.00 hc • 978-0-8118-7643-8
8 x 10 in, 368 pp, Rights: W
“One of the best memories of my last trip to San Francisco was standing
in line outside the Ferry Building, contemplating which hot dog I was
going to order from the 4505 stand. Just watching people walking
away munching on dogs piled high with crisp chicharrones was a treat.
It was topped only by getting my own Zilla dog, which was
every bit as delicious as advertised.”
– Ruth Reichl
“I am a great believer in the power of real cooking. Real cooking is a
transformative act. For me, cooking is about being alive, about being active
in this world, about pursuing the good and the best things in life.
Cooking points us to the things that matter most in this world.”
– Michael Ruhlman
20 fundamental techniques
to make you a better cook
100 mouthwatering recipes
to showcase your skills
300+ full-color photographs
to show how it’s done—and the
delicious results!
Winner
of the IACP
Cookbook Award for
Best Reference
Cookbook!
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 29 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 28
GENERAL COOKI NG
MEAT CLUB COOKBOOK
For Gals Who Love Their Meat!
By Vanessa Dina, Kristina Fuller,
and Gemma DePalma
Illustrations by Caroline Hwang
$18.95 hc • 978-0-8118-4525-0
6 x 8 in, 136 pp, Rights: W
CAFE PASQUAL’S COOKBOOK
Spirited Recipes from Santa Fe
By Katharine Kagel
Photographs by Barbara Simpson
$22.95 pb • 978-0-8118-0293-2
10 x 9∞ in, 160 pp, Rights: W
OVER 90,000 COPIES SOLD
COOKING FOR TWO
Perfect Meals for Pairs
By Jessica Strand
Photographs by Caren Alpert
$19.95 hc • 978-0-8118-6348-3
7 x 8 in, 120 pp, Rights: W
BLUE RIBBON USA
Prizewinning Recipes from State
and County Fairs
By Georgia Orcutt and John Margolies
$16.95 hc • 978-0-8118-5484-9
7 x 7 in, 128 pp, Rights: W
THE BEACH HOUSE COOKBOOK
By Barbara Scott-Goodman
Photographs by Rita Maas
$24.95 hc • 978-0-8118-4308-9
8∂ x 8 in, 156 pp, Rights: W
SOLO SUPPERS
Simple Delicious Meals to Cook for Yourself
By Joyce Goldstein
Photographs by Judi Swinks
$19.95 pb • 978-0-8118-3620-3
8 x 8∂ in, 156 pp, Rights: W
SERIOUSLY SIMPLE
Easy Recipes for Creative Cooks
By Diane Rossen Worthington
Photographs by Noel Barnhurst
$24.95 pb • 978-0-8118-3194-9
8£ x 9 in, 192 pp, Rights: W
OVER 70,000 COPIES SOLD
THE SKI COUNTRY COOKBOOK
By Barbara Scott-Goodman
Photographs by Rita Maas
$24.95 hc • 978-0-8118-5977-6
8∂ x 8 in, 156 pp, Rights: W
DINNER PARTIES
Simple Recipes for Easy Entertaining
By Jessica Strand
Photographs by Victoria Pearson
$16.95 hc • 978-0-8118-4298-3
7 x 8 in, 132 pp, Rights: W
GENTLEMEN, START YOUR OVENS
Killer Recipes for Guys
By Tucker Shaw
Photographs by Leigh Beisch
$16.95 pb • 978-0-8118-5206-7
6 x 8 in, 192 pp, Rights: W
BRIDE & GROOM FIRST AND
FOREVER COOKBOOK
By Mary Corpening Barber and Sara Corpening Whiteford
with Rebecca Chastenet de Géry
Photographs by Susie Cushner
$35.00 hc • 978-0-8118-3493-3
8∑ x 10 in, 272 pp, Rights: W
OVER 125,000 COPIES SOLD
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 29 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 28
GENERAL COOKI NG
Saveur The New Comfort Food
Home Cooking from Around the World • Edited by James Oseland
From the pages of Saveur magazine, one of the
country’s premier food publications, comes a
celebration of the enormous range of regional
and international dishes that have shaped the
classic comfort food of today. Brimming with more
than 200 stunning photographs and memorable
sidebars that present the people, ingredients,
and techniques behind the recipes, Saveur
The New Comfort Food is an unforgettable
journey behind the scenes of our favorite
heartwarming dishes.
James Oseland is editor-in-chief of Saveur magazine and a judge
on Bravo’s Top Chef.
$35.00 hc • 978-0-8118-7801-2
9½ x 8½ in, 256 pp, Rights: W
The James Beard Foundation's
Best of the Best
A 25th Anniversary Cel ebrati on of Ameri ca’s Outstanding Chefs
By Kit Wohl • Foreword by Martha Stewart
An inspiration for a generation of chefs,
James Beard set the standard through his cooking,
teaching, consulting, writing, and media appear-
ances. In honor of Beard’s unrivaled legacy as the
father of the gourmet movement, the James Beard
Foundation established the annual James Beard
Awards, which recognize excellence in food,
beverage, and other culinary industries. As the
James Beard Foundation celebrates their
25th anniversary, this lush volume compiles the
recipients of the prestigious Outstanding Chef
Award, featuring a profile of each winner, along
with sumptuous recipes and stunning photography.
From Wolfgang Puck to Tom Colicchio, discover
the culinary philosophy and passion behind each
prizewinner’s path to the kitchen, all contained in a
beautiful collector’s piece.
Kit Wohl, author of six cookbooks celebrating the cuisine of her native
New Orleans, is also a photographer, fine artist, and graphic artist.
$60.00 hc • 978-0-8118-7466-3
12∑ x 10 in, 240 pp, Rights: W
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 31 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 30
GENERAL COOKI NG
Top Chef: The Quickfire Cookbook
By the Creators of Top Chef • Foreword by Padma Lakshmi
Photographs by Antonis Achilleos
$29.95 hc • 978-0-8118-7082-5
8½ x 10 in, 224 pp, Rights: W
OVER 100,000 COPIES SOLD

Top Chef Quickfire Challenge Game
By the Creators of Top Chef
$19.95 • 978-0-8118-6994-2
6∂ x 4∂ x 2∂ in box, 150 trivia cards, 6 game boards,
90 game pieces, Rights: W

How to Cook Like a Top Chef
By the Creators of Top Chef
Foreword by Rick Bayless • Text by Emily Miller • Photographs by Antonis Achilleos
$29.95 hc • 978-0-8118-7486-1
8∑ x 10 in, 224 pp, Rights: W
Top Chef: The Cookbook
Revised Edition
More than 100 recipes and tips, plus original intervi ews and
behind-the-scenes stori es from Bravo’s hit show
By the Creators of Top Chef • Foreword by Tom Colicchio
$29.95 hc • 978-0-8118-7347-5
8½ x 10 in, 256 pp, Rights: W
OVER 175,000 COPIES SOLD
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 31 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 30
GENERAL COOKI NG
Top Chef: The Cookbook
Revised Edition
More than 100 recipes and tips, plus original intervi ews and
behind-the-scenes stori es from Bravo’s hit show
By the Creators of Top Chef • Foreword by Tom Colicchio
$29.95 hc • 978-0-8118-7347-5
8½ x 10 in, 256 pp, Rights: W
OVER 175,000 COPIES SOLD
Girl in the Kitchen
How a Top Chef Cooks, Thinks, Shops, Eats, and Drinks • By Stephanie Izard with Heather Shouse • Photographs by Dan Goldberg
Stephanie Izard knows how to inspire, captivate, and cook up a storm. Fan favorite and the first and only
woman to win on TV’s Top Chef, she’s also the chef and owner of the acclaimed Girl & the Goat restaurant in
Chicago. The Girl in the Kitchen collects more than 100 of Izard’s best recipes, from innovative appetizers like
Asian-Spiced English Peas to luscious desserts like Quince and Fig Cobbler with Vanilla Mascarpone. Beautifully
photographed and bursting with flavor, personality, and insights into the top chef’s process—including where she
finds her cooking muses, how she shops for food, and which beers and wines she chooses to accompany her
meals—this book represents the culmination of a craft and provides inspiration that reaches far beyond the
kitchen walls.
Stephanie Izard was named Top Chef in season four of the award-winning Bravo series, and is now chef/owner of Girl & the Goat in Chicago.
Heather Shouse is a Chicago-based reporter for Food & Wine and the Eat & Drink editor of Time Out Chicago. This is her first book.
Dan Goldberg is a Chicago-based food and lifestyle photographer. His work for Chronicle Books includes Latin Grill.
$29.95 hc • 978-0-8118-7447-2
7£ x 9£ in, 256 pp, Rights: W
SELECTED RECIPES
Tempura Asparagus with Olive Aioli
Mango and Marcona Almond Gazpacho
Manila Clam and Sausage Linguine
with Horseradish Crème Fraîche
Braised Lamb Shanks with
Curried Cauliflower and Grape Gremolata
Sweet-and-Sour Blueberry Sauce with Corn Ice Cream
“A fresh, approachable, and delicious
addition to any cookbook library”
– Gail Simmons
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 33 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 32
GENERAL COOKI NG
MICHAEL CHIARELLO’S
FLAVORED OILS AND VINEGARS
100 Recipes for Cooking with Infused
Oils and Vinegars
By Michael Chiarello
Photographs by Daniel Proctor
$18.95 pb • 978-0-8118-5536-5
8∂ x 8 in, 192 pp, Rights: W
MICHAEL CHIARELLO’S CASUAL COOKING
Wine Country Recipes for Family and Friends
By Michael Chiarello with Janet Fletcher
Photographs by Deborah Jones
$40.00 hc • 978-0-8118-3383-7
9ß x 11 in, 216 pp, Rights: W
OVER 115,000 COPIES SOLD
THE TRA VIGNE COOKBOOK
Seasons in the California Wine Country
By Michael Chiarello with Penelope Wisner
Photographs by Karl Petzke
$24.95 pb • 978-0-8118-6379-7
9ß x 11 in, 216 pp, Rights: W
$40.00 hc • 978-0-8118-1986-2
9ß x 11 in, 208 pp, Rights: W
OVER 100,000 COPIES SOLD
AT HOME WITH MICHAEL CHIARELLO
Easy Entertaining • Recipes • Ideas • Inspiration
By Michael Chiarello
Photographs by Karl Petzke
$40.00 hc • 978-0-8118-4048-4
9ß x 11 in, 240 pp, Rights: W
OVER 80,000 COPIES SOLD
THE BEST CASSEROLE COOKBOOK EVER
With More Than 500 Recipes!
By Beatrice Ojakangas
Photographs by Susie Cushner
$24.95 pb • 978-0-8118-5624-9
7∆ x 9 in, 640 pp, Rights: W
CAT CORA’S KITCHEN
Favorite Meals for Family and Friends
By Cat Cora with Ann Krueger Spivack
Photographs by Maren Caruso
$22.95 pb • 978-0-8118-3998-3
8 x 8∂ in, 204 pp, Rights: W
FIREHOUSE FOOD
Cooking with San Francisco’s Firefighters
By George Dolese and Steve Siegelman
Photographs by Paul Moore
$24.95 pb • 978-0-8118-3988-4
8£ x 9 in, 224 pp, Rights: W
THE FIRST REAL KITCHEN COOKBOOK
Recipes & Tips for New Cooks
By Megan Carle and Jill Carle
Photographs by Sheri Giblin
$22.95 pb • 978-0-8118-7810-4
7¼ x 10 in, 192 pp, Rights: W
TIME FOR DINNER
Strategies, Inspiration, and Recipes for
Every Night of the Week
By Pilar Guzmán, Alanna Stang, and Jenny Rosenstrach
$25.00 hc • 978-0-8118-7742-8
7½ x 9 in, 272 pp, Rights: WE
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 33 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 32
GENERAL COOKI NG
Eat like a Man
The Only Cookbook a Man Will Ever Need • Edited by Ryan D’Agostino
Foreword by Tom Colicchio • Introduction by David Granger
So long, dude food. Most men who love food have a roasting pan and a decent spice rack, but they’re still
looking for that one book that has all the real food they love to eat and wish they could cook. Esquire food
editor Ryan D’Agostino is here to change that with his unapologetically male-centric Eat Like a Man—a choice
collection of 75 recipes and food writing for men who like to eat, cook, and read about great food. It’s the
Esquire man’s repertoire of perfect recipes, essays on how food figures into the moments that define a
man’s life, and all the useful kitchen points every man needs to know. Satisfying, sexy, definitive, and doable,
these are recipes for slow Sunday mornings with family, end-of-the-week wind-down dinners with a lady,
Saturday night show-off entertaining, poker night feeds, and game-day couch camping. Or, for when a man
is just hungry.
Ryan D’Agostino is articles and food editor at Esquire, where he edits the magazine’s “Eat Like a Man” column. He cooks and eats like a man in his
tiny New York City kitchen.
Tom Colicchio is the founder and co-owner of the Craft restaurants as well as the head judge on Bravo’s hit series, Top Chef.
$19.95 hc • 978-0-8118-7637-7
8¾ x 8 in, 160 pp, Rights: W
“For a man, cooking a big meal is like
laying a patio or chainsawing up an oak.
You’re proud of it. It takes all Sunday afternoon,
and when you’re finished, the presence of
the meal is as deeply satisfying as
the absence of the tree.”
– Esquire
$30.00 hc • 978-0-8118-7741-1
7½ x 10 in, 224 pp, Rights: W
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 35 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 34
Raw Awakening
Lose Weight • Unl eash Your Energy • Radiate Health and Vitality • Feel
and Look Spectacular • By Kristen Suzanne
“Raw” food is taking the world by storm. Eating
raw no longer means consuming carrot sticks and
boring fruit plates—it’s a whole new cuisine and
lifestyle. Featuring the same fun and passionate
style that has made hers one of the most popular
raw food blogs, chef Kristen Suzanne takes readers
step by step through the raw food lifestyle: equip-
ping the kitchen, grocery shopping, eating out,
dealing with setbacks (and family members!),
improving digestion, and losing weight, until eating
raw becomes second nature. Plus, the book fea-
tures 50 fabulous recipes—no cooking required!—
for treats like banana biscuits, lasagna, soups,
brownies, and even cheesecake!
Accessible, fun, and packed with information
not available anywhere else, this volume is a
must-have for anyone who truly cares about
health and nutrition.
Kristen Suzanne is a raw vegan chef and former competitive
bodybuilder who has studied nutrition for 15 years. She is the founder of
KristensRaw.com, the author of 10 self-published books, and a regular
contributor to numerous blogs. She lives in Scottsdale, Arizona.
$18.95 pb • 978-1-4521-0649-6
7 x 8 in, 224 pp, Rights: WE
The Eat, Drink, and Be
Gorgeous Project
Three Months to a New You • By Esther Blum, M.S., R.D., C.D.N., C.N.S.
Women will lose twice the weight when they track
what they eat with this helpful food diary. Expert
nutritionist Esther Blum provides a healthy dose of
motivation plus all the necessary tools to make it
happen: delicious meal plans (the gluten-free one
is surprisingly savory), easy recipes (McSteamy
Veggies, Low-Carb Chocolate Peanut Butter Bars),
strategies for curbing mindless eating, exercises
that maximize fat-burning potential, and three
months’ worth of food log pages. This easy, effec-
tive path to personal accountability helps women
fix diet imbalances that prevent them from losing
weight. All wrapped up in a pretty purse-worthy
package, it’s everything a woman needs to perfect
her most important project ever: herself.
Esther Blum is a registered dietician, certified nutrition specialist, and
the author of Eat, Drink, and Be Gorgeous and Secrets of Gorgeous.
She lives in Weston, Connecticut.
$14.95 pb • 978-1-4521-0258-0
6 x 8 in, 244 pp, Rights: WE
GENERAL COOKI NG
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 35 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 34
GRI LLI NG & OUTDOOR ENTERTAI NI NG
Slow Fire
The Beginner’s Guide to Barbecue • By Ray “Dr. BBQ“ Lampe • Photographs by Leigh Beisch • Foreword by “Famous Dave” Anderson
Great barbecue is as simple as meat, fire, smoke, and time. This ode to authentic meaty goodness
gives barbecue beginners an essential guide to the tools, techniques, and recipes needed to make smoky,
mouthwatering, fall-off-the-bone meats. And seasoned smokers will learn a thing or two, too! Ray Lampe,
a.k.a. Dr. BBQ, brings decades of expertise as a barbecue master, providing indispensable wisdom along-
side 68 of the best recipes he has encountered in his long and wide-ranging career, from tantalizing mains
such as Competition-Style Beef Brisket to lip-smacking sides such as Bacon and Blue Cheese Coleslaw.
For both stove-top smokers and regular backyard grills, Slow Fire makes it easy to cook irresistible slow-
cooked barbecue right at home.
Ray “Dr. BBQ” Lampe has been barbecuing professionally for over 20 years and is a cook-off champion. He has written 5 cookbooks, including Ribs,
Chops, Steaks & Wings. He lives in Florida.
Leigh Beisch is a San Francisco–based photographer whose work can be found in Ribs, Chops, Steaks & Wings.
“Famous Dave” Anderson, founder of the successful barbecue restaurant chain Famous Dave’s of America, is a grilling and bbq expert, best-selling
author and motivational speaker.
$22.95 hc • 978-1-4521-0303-7
8∂ x 8 in, 176 pp,, Rights: W
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 37 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 36
WEBER’S BIG BOOK OF GRILLING
By Jamie Purviance and Sandra S. McRae
Photographs by Tim Turner
$24.95 pb • 978-0-8118-3197-0
9 x 10∆ in, 416 pp, Rights: W
OVER 500,000 COPIES SOLD
LEGENDS OF TEXAS
BARBECUE COOKBOOK
Recipes and Recollections from
the Pit Bosses
By Robb Walsh
$18.95 pb • 978-0-8118-2961-8
7 x 9£ in, 256 pp, Rights: W
OVER 75,000 COPIES SOLD
EXTREME BARBECUE
Smokin’ Rigs and Real
Good Recipes
By Dan Huntley and Lisa Lednicer
Photographs by Layne Bailey
$18.95 pb • 978-0-8118-5318-7
6 x 7¾ in, 300 pp, Rights: W
DAD’S AWESOME GRILLING BOOK
Techniques, Tips, Stories & More Than
100 Great Recipes
By Bob Sloan
Photographs by Antonis Achilleos
$22.95 hc • 978-0-8118-6698-9
7 x 9£ in, 256 pp, Rights: W
THE NFL
GAMEDAY COOKBOOK
150 Recipes to Feed the Hungriest
Fan from Preseason to Super Bowl
By Ray “Dr. BBQ” Lampe
$24.95 pb • 978-0-8118-6395-7
9 x 11 in, 240 pp, Rights: W
GRILL EVERY DAY
125 Fast-Track Recipes for
Weeknights at the Grill
By Diane Morgan
Photographs by E.J. Armstrong
$24.95 pb • 978-0-8118-5208-1
8∞ x 9ß in, 224 pp, Rights: W
GRI LLI NG & OUTDOOR ENTERTAI NI NG
RIBS, CHOPS, STEAKS & WINGS
Irresistible Recipes for the Grill, Stovetop,
and Oven
By Ray “Dr. BBQ” Lampe
Photographs by Leigh Beisch
$19.95 pb • 978-0-8118-6826-6
8¾ x 8 in, 132 pp, Rights: W
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GRI LLI NG & OUTDOOR ENTERTAI NI NG
Fire It Up
More Than 400 Recipes for Grilling Everything
By Andrew Schloss and David Joachim • Photographs by Alison Miksch
What can we grill? EVERYTHING! From the best-selling authors of Mastering the Grill, comes the first
grill book focused on ingredients. Fire It Up shows today’s cooks how to buy, prepare, and grill more than
290 ingredients from beef and pork to chicken, fish, vegetables, fruit, and more. Handy charts explain
different cuts, best grilling methods, and perfect doneness. Insider Know-How and Keep It Simple tips solve
dozens of dinnertime dilemmas. Gorgeous color photos and useful illustrations bring it all to life. With more
than 400 delicious recipes and 160 winning rubs, brines, marinades, and sauces, Fire It Up makes it easy
for everyone to become a backyard grill master—no matter what’s on the menu. Jam packed with recipes,
tips, and illustrations, and at only $24.95, Fire It Up is THE grill book for this summer.
Andrew Schloss is the author of 10 cookbooks. He lives in eastern Pennsylvania.
David Joachim is a Pennsylvania-based journalist who has collaborated on more than 25 cookbooks.
Alison Miksch is a food and lifestyle photographer living in eastern Pennsylvania.
MASTERING THE GRILL
The Owner’s Manual for Outdoor Cooking
By Andrew Schloss and David Joachim
Photographs by Alison Miksch
$24.95 pb • 978-0-8118-4964-7
9 x 11 in, 416 pp, Rights: W
OVER 100,000 COPIES SOLD
MASTERING THE GRILL DECK
50 Red Hot Recipes
$14.95 deck • 978-0-8118-6220-2
4¢ x 5∞ x 1¼ in, 50 cards, Rights: W
ALSO
AVAILABLE
$24.95 pb • 978-0-8118-6505-0
9 x 11 in, 416 pp, Rights: W
Follow-up to
New York Times
bestseller
Mastering
the Grill
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 39 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 38
HOLI DAY COOKI NG
HOLIDAY COCKTAILS DECK
50 Drinks to Celebrate the Season
By Jessica Strand • Photographs by Laurie Frankel
$13.95 deck • 978-0-8118-4744-5
3ß x 4∂ x 1ø in, 50 cards, Rights: W
THE CHRISTMAS TABLE
Recipes and Crafts to Create Your
Own Holiday Tradition
By Diane Morgan
Photographs by E.J. Armstrong
$19.95 pb • 978-0-8118-6093-2
8¼ x 9 in, 240 pp, Rights: W

KIDS IN THE HOLIDAY KITCHEN
Making, Baking, Giving
By Jessica Strand
and Tammy Massman-Johnson
Photographs by James Baigrie
$16.95 pb • 978-0-8118-6139-7
8∂ x 8 in, 96 pp, Rights: W
THE NEW THANKSGIVING TABLE
An American Celebration of
Family, Friends, and Food
By Diane Morgan
Photographs by Leigh Beisch
$24.95 hc • 978-0-8118-6493-0
8£ x 9 in, 224 pp, Rights: W
THE NANTUCKET HOLIDAY TABLE
By Susan Simon
Photographs by Jeffrey Allen
$29.95 hc • 978-0-8118-6139-7
8£ x 9 in, 168 pp, Rights: W
VERY MERRY COOKIE PARTY
How to Plan and Host a Christmas Cookie Exchange
By Barbara Grunes and Virginia Van Vynckt
Photographs by France Ruffenach
$19.95 pb • 978-0-8118-6675-0
8¼ x 8¼ in, 248 pp, Rights: W
HOLIDAY CRAFTING & BAKING WITH KIDS
Gifts, Sweets, and Treats for the Whole Family!
By Jessica Strand
Photographs by Aimée Herring
$19.95 pb • 978-1-4521-0109-5
8∂ x 8 in, 128 pp, Rights: W
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 39 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 38
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COOKING AT THE KASBAH
Recipes from My Moroccan Kitchen
By Kitty Morse
Photographs by Laurie Smith
$22.95 pb • 978-0-8118-1503-1
8£ x 9 in, 156 pp, Rights: W
LA PAELLA
Deliciously Authentic Rice Dishes
from Spain’s Mediterranean Coast
By Jeff Koehler
$18.95 hc • 978-0-8118-5251-7
7 x 8 in, 144 pp, Rights: W
5 SPICES, 50 DISHES
Simple Indian Recipes Using Five Common Spices
By Ruta Kahate
Photographs by Susie Cushner
$19.95 pb • 978-0-8118-5342-2
8 x 8¾ in, 132 pp, Rights: W
FIESTA LATINA
Fabulous Food for Sizzling Parties
By Rafael Palomino with Arlen Gargagliano
Photographs by Anastassios Mentis
$19.95 hc • 978-0-8118-4410-9
7 x 8 in, 144 pp, Rights: W
THE ¡SALPICÓN! COOKBOOK
Contemporary Mexican Cuisine
By Priscila Satkoff with Vincent Satkoff
$40.00 hc • 978-0-8118-6046-8
8 x 10∂ in, 192 pp, Rights: W
TAPAS
Sensational Small Plates from Spain
By Joyce Goldstein
Photographs by Leigh Beisch
$22.95 pb • 978-0-8118-6298-1
8 x 8∂ in, 144 pp, Rights: W
SALUMI
Savory Recipes and Serving Ideas for Salame,
Prosciutto, and More
By John Piccetti and François Vecchio with Joyce Goldstein
Foreword by David Rosengarten
$24.95 hc • 978-0-8118-6424-4
8¼ x 9 in, 144 pp, Rights: W
REAL THAI
The Best of Thailand’s
Regional Cooking
By Nancie McDermott
$15.95 pb • 978-0-8118-0017-4
6 x 9 in, 208 pp, Rights: W
OVER 95,000 COPIES SOLD
REAL VEGETARIAN THAI
By Nancie McDermott
$14.95 pb • 978-0-8118-1151-4
6 x 9 in, 224 pp, Rights: W
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ANTIPASTI
Fabulous Appetizers and Small Plates
By Joyce Goldstein
Photographs by Paolo Nobile
$19.95 pb • 978-0-8118-4872-5
8 x 8∂ in, 168 pp, Rights: W
FOUR SEASONS PASTA
A Year of Inspired Recipes in the Italian Tradition
By Janet Fletcher
Photographs by Victoria Pearson
$19.95 pb • 978-0-8118-3908-2
8∂ x 8 in, 132 pp, Rights: W
THE IRISH PUB COOKBOOK
By Margaret M. Johnson
Photographs by Leigh Beisch and Margaret M. Johnson
$24.95 pb • 978-0-8118-4485-7
8£ x 9 in, 224 pp, Rights: W
THE NEW IRISH TABLE
75 Contemporary Recipes
By Margaret M. Johnson
Photographs by Margaret M. Johnson and Christopher Hirsheimer
$24.95 pb • 978-0-8118-3387-5
8£ x 9 in, 224 pp, Rights: W
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Michael Chiarello’s Bottega
By Michael Chiarello • Photographs by Frankie Frankeny
Michael Chiarello’s fans have watched him on Top Chef Masters, the Food Network, and PBS. He’s an Emmy
Award winner and award-winning author, with combined cookbook sales of over 400,000 copies. Chiarello
returns to the kitchen with a cookbook inspired by the soulful Southern Italian-style menu at his new Napa Valley
restaurant, Bottega. It’s rich with more than 120 photographs that convey the Bottega experience and 100
amazing recipes for Southern Italian specialties, which, with signature Chiarello style, are designed for the home
cook to have as much easy joy cooking as eating. Bottega is Michael Chiarello at his best.
Michael Chiarello is the chef-owner of Bottega restaurant, and author of six other best-selling cookbooks. He lives in St. Helena, California.
Frankie Frankeny is an acclaimed San Francisco–based food and lifestyle photographer.
“Chiarello returns not only to the kitchen but to his roots.”
– Esquire magazine
$40.00 hc • 978-0-8118-7539-4
9 x 12 in, 120 pp, Rights: W
AT HOME WITH MICHAEL CHIARELLO
Easy Entertaining • Recipes • Ideas • Inspiration
By Michael Chiarello • Photographs by Karl Petzke
$40.00 hc • 978-0-8118-4048-4
9ß x 11 in, 240 pp, Rights: W
OVER 80,000 COPIES SOLD
ALSO
AVAILABLE
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 43 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 42
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QUICK & EASY KOREAN COOKING
More Than 75 Everyday Recipes
By Cecilia Hae-Jin Lee • Photographs by Julie Toy and Cecilia Hae-Jin Lee
$22.95 pb • 978-0-8118-6146-5 • 8¾ x 8 in, 168 pp, Rights: W
QUICK & EASY MEXICAN COOKING
More Than 80 Everyday Recipes
By Cecilia Hae-Jin Lee • Photographs by Leigh Beisch and Cecilia Hae-Jin Lee
$22.95 pb • 978-0-8118-7232-4 • 8¾ x 8 in, 168 pp, Rights: W
QUICK & EASY CHINESE
70 Everyday Recipes
By Nancie McDermott • Photographs by Maren Caruso
$19.95 pb • 978-0-8118-5930-1 • 8∂ x 8 in, 180 pp, Rights: W
MADHUR JAFFREY’S QUICK & EASY INDIAN COOKING
By Madhur Jaffrey • Photographs by Noel Barnhurst
$19.95 pb • 978-0-8118-5901-1 • 8∂ x 8 in, 156 pp, Rights: XUKCE
OVER 75,000 COPIES SOLD
QUICK & EASY THAI
70 Everyday Recipes
By Nancie McDermott • Photographs by Alison Miksch
$18.95 pb • 978-0-8118-3731-6 • 8∂ x 8 in, 168 pp, Rights: W
OVER 50,000 COPIES SOLD
QUICK & EASY VIETNAMESE
75 Everyday Recipes
By Nancie McDermott • Photographs by Caren Alpert
$19.95 pb • 978-0-8118-4434-5 • 8∂ x 8 in, 168 pp, Rights: W
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 43 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 42
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Mastering the Art of Chinese Cooking
By Eileen Yin-Fei Lo • Photographs by Susie Cushner
This masterwork of Chinese cuisine showcases acclaimed chef Eileen Yin-Fei Lo’s decades of culinary virtu-
osity. A series of lessons build skill, knowledge, and confidence as Lo, known as the “Cantonese Julia Child,”
guides the home cook step by step through the techniques, ingredients, and equipment that define Chinese
cuisine. With more than 100 classic recipes and technique illustrations throughout, Mastering the Art of Chi-
nese Cooking brings this ancient cuisine to life. Stunning color photography reveals the treasures of old and
new China, from the zigzagging alleys of Guangzhou to the bustle of Chinatowns across the United States.
Serious cooks and lovers of China alike will prize this authoritative, comprehensive book.
Eileen Yin-Fei Lo is an educator, chef, and author of 11 cookbooks on Chinese cuisine. She lives in New Jersey.
Susie Cushner is a Boston-based photographer whose work has appeared in many books and magazines, including Gourmet and Martha Stewart Living.
$50.00 hc • 978-0-8118-5933 -2
9 x 11 in, 384 pp, Rights: W
Winner
of the IACP
Cookbook Award for
Best International
Cookbook!
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 45 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 44
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Take Away
By Jean-François Mallet
Take Away invites readers on a visual voyage into
open-air markets and food stalls with hawkers and
vendors the world over, seen through the lens of
acclaimed French chef and photographer Jean-
François Mallet. More than 375 eye-catching pho-
tographs of people, places, and foods document
the immense variety and beauty of global street
food. Mallet traveled to 26 countries and across 5
continents collecting the delicious imagery for this
one-of-a-kind book, to present a beautiful vision of
what the world eats.
Jean-François Mallet worked for some of France’s top chefs before
becoming a culinary photographer. He lives in France.
$35.00 hc • 978-1-4521-0624-3
7 x 11∆ in, 352 pp, Rights: WE
Morocco
A Culinary Journey with Recipes from the Spi ce-Scented Markets
of Marrakech to the Date-Fill ed Oasis of Zagora
By Jeff Koehler
With a wide range of exotic flavors and cooking
styles, Morocco includes 80 recipes with Spanish
influences, rustic Berber styles, complex, palace-
worthy plates, spicy tagines, and surprisingly
easy to make street food. From piquant appetizers
like cumin-spiced potato fritters, to classic tagine
and couscous entrees, and stuffed pastries like
Seafood Pastilla, to fragrant sweets like Honeyed
Phyllo Triangles Stuffed with Almonds, and, of
course, Mint Tea, this beautiful collection of
recipes surprises and inspires the home cook.
Gorgeous photographs of such iconic Moroccan
scenes as the markets of Marrakech and the
date-filled oasis of Zagora capture the diverse
flavors of this sun-splashed country.
Jeff Koehler is a culinary journalist and the author of La Paella and Rice,
Pasta, Couscous. His writing and photographs, primarily about the foods
of the Mediterranean, have appeared in Saveur, Food & Wine, EatingWell,
and the Washington Post. He lives with his family in Barcelona.
$29.95 hc • 978-0-8118-7738-1
8 x 10 in, 224 pp, Rights: W
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Kokkari
Contemporary Greek Flavors
By Erik Cosselmon and Janet Fletcher
Photographs by Sara Remington
“ We have taken great care to make these recipes
approachable, and every single one is absolutely
delicious. This is not a cookbook we want you to
leave on display on the shelf. We want it to be
stained with olive oil and splashed with wine,
a source of laughter and pleasure at the table
as you journey through Greek cooking in the
years to come.”
—from Kokkari Foreword
“ Never, we think, has Greek food tasted this good in
an American restaurant.”
—Gourmet magazine
Chef Erik Cosselmon’s wide-ranging Mediterranean repertoire and strong,
ingredient-driven style find full expression in the Greek-inspired menus at
San Francisco’s Kokkari.
Janet Fletcher is an award-winning journalist whose articles on food,
wine, and travel have appeared in many national publications. She lives
in the Napa Valley.
Sara Remington is based in the San Francisco Bay Area.
$40.00 hc • 978-0-8118-7574-5
9 x 10∂ in, 224 pp, Rights: W
Rustica
A Return to Spanish Home Cooking
By Frank Camorra and Richard Cornish • Photographs by Alan Benson
Centuries-old traditions and exciting innovations,
super-spicy and divinely mellow dishes, charcoal-
fired meats and abundant vegetables—Spanish
food truly has something for everyone. In Rustica,
award-winning chef Frank Camorra journeys
through his native land to deliver more than
120 savory and sweet recipes tailored to the home
kitchen. With an eye-catching, modern design,
sumptuous photography, clear techniques, and a
Spanish culinary glossary, this gorgeous package is
as glorious as the cuisine it celebrates.
Frank Camorra, a Spanish-born chef and author, lives in Australia, where
he runs his award-winning restaurant, MoVida.
Richard Cornish is an Australia-based writer and producer.
Alan Benson is a commercial photographer based in Australia.
$35.00 hc • 978-1-4521-0243-6
7∆ x 10 in, 368 pp, Rights: NAM
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 47 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 46
MARTIN YAN QUICK & EASY
By Martin Yan
$24.95 pb • 978-0-8118-4447-5
8∑ x 10 in, 224 pp, Rights: W
OVER 50,000 COPIES SOLD
LET’S COOK JAPANESE FOOD!
Everyday Recipes for Home Cooking
By Amy Kaneko
Photographs by Deborah Ory
$22.95 pb • 978-0-8118-4832-9
8¾ x 8 in, 168 pp, Rights: W
DIM SUM
A Pocket Guide
By Kit Shan Li
$8.95 pb • 978-0-8118-4178-8
3∑ x 5 in, 80 pp, Rights: W

MODERN ASIAN FLAVORS
A Taste of Shanghai
By Richard Wong
Photographs by Noel Barnhurst
$18.95 hc • 978-0-8118-5110-7
7 x 8 in, 144 pp, Rights: W
WOK EVERY DAY
By Barbara Grunes
and Virginia Van Vynckt
Photographs by Sheri Giblin
$24.95 pb • 978-0-8118-3195-6
8£ x 9 in, 224 pp, Rights: W
MARTIN YAN’S CHINA
By Martin Yan
$24.95 pb • 978-0-8118-6396-4
8½ x 10 in, 240 pp, Rights: W
THE COUNTRY COOKING OF FRANCE
By Anne Willan • Photographs by France Ruffenach
$50.00 hc • 978-0-8118-4646-2
9ß x 11 in, 392 pp, Rights: W
WINNER OF 2 JAMES BEARD FOUNDATION
AWARDS INCLUDING BEST INTERNATIONAL
COOKBOOK & BEST COOKBOOK PHOTOGRAPHY
NOODLES EVERY DAY
Delicious Asian Recipes from
Ramen to Rice Sticks
By Corinne Trang
Photographs by Maura McEvoy
$22.95 pb • 978-0-8118-6143-4
8 x 8¾ in, 168 pp, Rights: W
I NTERNATI ONAL FL AVORS
TURQUOISE
A Chef’s Travels in Turkey
By Greg and Lucy Malouf
Photographs by Lisa Cohen and William Meppem
$50.00 hc • 978-0-8118-6603-3
10¾ x 9∆ in, 356 pp, Rights: W
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The Glorious Pasta of Italy
By Domenica Marchetti • Photographs by France Ruffenach
Celebrating pasta in all its glorious forms, author Domenica Marchetti draws from her Italian heritage to
share more than 100 classic and modern recipes. Step-by-step instructions for making fresh pasta offer
plenty of variations on the classic egg pasta, while a glossary of pasta shapes, a source list for unusual
ingredients, and a handy guide for stocking the pantry with pasta essentials encourage the home cook to
look beyond simple spaghetti. No matter how you sauce it, The Glorious Pasta of Italy is sure to have pasta
lovers everywhere salivating.
Domenica Marchetti is a writer and cooking teacher specializing in contemporary Italian home cooking. Tracing her heritage to Abruzzo, she lives with
her family in Virginia.
France Ruffenach is a San Francisco–based photographer.
THE GLORIOUS SOUPS
AND STEWS OF ITALY
By Domenica Marchetti
Photographs by William Meppem
$19.95 pb • 978-0-8118-4817-6
8£ x 9 in, 168 pp, Rights: W
BIG NIGHT IN
More Than 100 Wonderful Recipes
for Feeding Family and Friends
Italian Style
By Domenica Marchetti
Photographs by Susie Cushner
$24.95 pb • 978-0-8118-5929-5
9½ x 8¾ in, 208 pp, Rights: W
ALSO
AVAILABLE
$30.00 hc • 978-0-8118-7259-1
7¼ x 10 in, 280 pp, Rights: W
Roasted Carrot and Ricotta
Gnocchi with Herbed Butter
Candy-wrapped Tortelli with
Rainbow Chard and Ricotta
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The Country Cooking of Ireland
By Colman Andrews • Photographs by Christopher Hirsheimer
With The Country Cooking of Ireland, internationally acclaimed food and travel writer Colman Andrews brings
tolife the people, countryside, and straightforward, homey fare of Ireland. Fast emerging as one of the world’s
hottest food destinations, Ireland is a country of artisanal bakers, farmers, cheesemakers, butteries,
sea coasts, and wide green fields, where farm-to-table dining has been practiced for centuries.
Meticulously researched and reported, this sumptuous cookbook includes 250 recipes and more than
100 photographs—of the pubs, the people and the emerald Irish countryside—taken by award-winning
photographer Christopher Hirsheimer. Rich with stories of the food and people who make Ireland a wonderful
place to eat, and laced with charming snippets of song, folklore, and poetry, The Country Cooking of Ireland
ushers in a new understanding of Irish food.
Colman Andrews is an award-winning food editor and food and travel writer. He lives in Connecticut.
Christopher Hirsheimer’s photographs have appeared in numerous food magazines and cookbooks. She lives in Pennsylvania.
Winner of
2 James Beard
Foundation Awards
including Best
International Cookbook
and Cookbook
of the Year!
$50.00 hc • 978-0-8118-6670-5
9 x 11 in, 392 pp, Rights: W
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The Country Cooking of Italy
By Colman Andrews • Foreword by Mario Batali • Photographs by Christopher Hirsheimer
Following the success of their 2010 James Beard Foundation Best Cookbook of the Year, The Country Cooking
of Ireland, Colman Andrews and Christopher Hirsheimer achieve the formidable feat of illuminating the world’s
most beloved cuisine in an entirely new light. Drawing on more than 40 years of experience traveling and eating
in Italy, Andrews explores every region, from Piedmont to Puglia, and provides the fascinating origins of dishes
both familiar and unexpected. This gloriously photographed keepsake depicts an ingredient-focused culture
deeply rooted in rural traditions, in which even the most sophisticated dishes derive from more basic fare. With
230 sumptuous recipes highlighting the abundant flavors of the land, all set against the backdrop of Andrews’
vivid storytelling and Hirsheimer’s evocative images, this luxe package is sure to delight home chefs and lovers
of Italian food alike.
Colman Andrews is an award-winning food editor and travel writer, and the editorial director of thedailymeal.com. He lives in Connecticut.
Christopher Hirsheimer’s photographs have appeared in numerous food magazines and cookbooks. She lives in Pennsylvania.
$50.00 hc • 978-0-8118-6671-2
9 x 11 in, 392 pp, Rights: W
INSALATA
CAPRESE
I almost never order this famous, gloriously simple salad—named for the island of Capri, where it may or may not have been
invented—in America, and I’m careful even in Italy. If it’s made, as it all too often is, with cottony, flavorless tomatoes and
rubbery, not-quite-fresh mozzarella, it is downright unpleasant. Made in prime tomato season, on the other hand, with
tomatoes that are still firm (a little green doesn’t hurt) but ripening and with fresh mozzarella—bufala if possible—that is no
more than a day or so old (domestic or imported), it is one of the most delicious salads in the world.
4 firm, ripening tomatoes, sliced about £ inch/6 millimeters thick
1 pound/125 grams fresh mozzarella, preferably bufala, sliced about £ inch/6 millimeters thick
8 to 10 basil leaves, torn into large pieces
1 cup/60 milliliters extra-virgin olive oil
salt
Arrange the tomato slices on a platter, and arrange the mozzarella slices over them. Scatter the basil
leaves over the top of the salad. Drizzle with the oil and season generously with salt before serving.
SERVES 4
“In this book, Colman has captured deliciously the soul of
Italian country food. Tutti a Tavola a Mangiare...”
– Lidia Bastianich, Chef/Restauranteur
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KI DS COOKI NG
LOVE IN SPOONFULS
Fast and Easy Ways to Make Nutritious Food for Your Baby
By Parenting magazine
$19.95 pb • 978-0-8118-7131-0
8∂ x 8 in, 160 pp, Rights: NAM
TODDLER CAFÉ
Fast Recipes and Fun Ways to Feed Even the Pickiest Eater
By Jennifer Carden
Photographs by Matthew Carden
$14.95 pb • 978-0-8118-5927-1
8¾ x 8 in, 144 pp, Rights: W
TONY AND THE PIZZA CHAMPIONS
By Tony Gemignani
Illustrated by Matthew Trueman
$16.99 hc • 978-0-8118-6162-5
8½ x 10½ in, 44 pp plus 2-page gatefold,
Rights: W, Ages 4 to 8
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 51 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 50
KI DS COOKI NG
Princess Cupcakes
Create stunning cupcakes fit for a princess, with scrumptious recipes, designer liners, and wraparound
crowns! Princesses meet cupcakes and it’s tastily ever after! Princess Cupcakes has everything parents and
kids need to create majestic, princess-themed cupcakes, including cupcake liners with sweet princess
patterns, and reusable crown cupcake wrappers for a regal display! With a booklet that includes decadent
decorating tips and recipes for Pink Velvet Cupcakes, Deep Dark Chocolate Cupcakes, Sugar and Spice
Cupcakes, and more, this kit makes a perfect gift for young bakers.
$17.99 kit • 978-0-8118-7947-7
9 x 5¾ in, 16-page recipe booklet, Rights: W
PRINCESS TEA
Parties and Treats for Little Girls
By Janeen Sarlin with Noelle Shipley
Photographs by Sheri Giblin
$19.95 hc • 978-0-8118-6177-9
7 x 8 in, 120 pp, Rights: W
FAIRY PARTIES
Recipes, Crafts, and Games for Enchanting Celebrations
By Colleen Mullaney
Photographs by Jack Deutsch
$19.95 hc • 978-0-8118-6731-3
7 x 8 in, 144 pp, Rights: W
ALSO
AVAILABLE
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 53 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 52
KI DS COOKI NG
Twist it Up
More Than 60 Deli ci ous Recipes from an I nspiring Young Chef
By Jack Witherspoon with Lisa Witherspoon • Photographs by Sheri Giblin
Inspiration resides in the kitchen for eleven-year-old Jack Witherspoon. And for good reason. When Jack
was going through incredibly tough times—battling leukemia for the second time—he sought solace in
the Food Network and decided his dream was to become a chef. Before long, Jack was creating his own
recipes, cooking for cancer fundraisers, and even coining his own culinary catchphrase (“Twist it up!”)
to characterize his individual spin on comfort food favorites like French toast, pesto pizza, shepherd’s pie,
meat loaf, cupcakes, and more. Clear, step-by-step instructions and sumptuous photographs will encourage
cooks of all ages to whip up delicious recipes and make mouthwatering memories in the kitchen.
Jack Witherspoon is an eleven-year-old leukemia survivor living in Redondo Beach, California.
Lisa Witherspoon is Jack Witherspoon’s mom. She lives in Redondo Beach, California, with her two sons and husband.
Sheri Giblin is a photographer in San Francisco.
$19.99 hc • 978-0-8118-7784-8
8∂ x 8 in, 152 pages, Rights: W
“Not only is he a fellow fan of breakfast
(see my shout-out on page 17!), but he
possesses a love of food matched only by
his incredible fighting spirit. I feel lucky to
have played a part, small though it may
be, in the culinary journey of this
incredible young man.”
– Bobby Flay, chef/owner of Mesa Grill,
Bar Americain, and Bobby Flay Steak
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KI DS COOKI NG
At the Farmers' Market with Kids
Recipes and Proj ects for Littl e Hands
By Leslie Jonath & Ethel Brennan • Photographs by Sheri Giblin
“Finish your vegetables!” becomes a phrase of
the past when kids discover the diversity and
deliciousness of farmers’ markets. From exploring
the vibrant booths to selecting produce and tasting
the unique flavors each season brings, the farmers’
market provides a fertile playground for kids and
brings families together while building healthy
habits and supporting sustainable eating. At the
Farmers’ Market with Kids profiles the fruits and
vegetables available at most farmers’ markets,
explaining how to tell which ones are ripe and how
to store them. With age-specific tips that cater to
children of all ages, plus 65 nutritious and kid-
pleasing recipes to put your farmers’ market spoils
to use, this cookbook makes it easy for everyone in
the family to eat healthfully and live well.
Leslie Jonath is the author or co-author of many children’s books
and two cookbooks, including Miette. She lives in the San Francisco
Bay Area.
Ethel Brennan is a San Francisco Bay Area–based writer who teaches
cooking and gardening to children.
Sheri Giblin is a San Francisco Bay Area photographer specializing in
food. Her work has appeared in numerous cookbooks and magazines.
$22.95 pb • 978-0-8118-7502-8
8∂ x 8 in, 168 pp, Rights: W
—AT THE—
FARMERS’
MARKET
WITH KIDS
RECIPES AND
PROJECTS FOR LITTLE HANDS
PHOTOGRAPHS BY SHERI GIBLIN
BY LESLIE JONATH & ETHEL BRENNAN
Let’s Go to the Farmers’ Market
Let’s Go to the Farmers’ Market contains
everything kids need to have tons of fun at the
farmers’ market. A darling “strawberry” sits at the
center of it all and transforms into a colorful bag,
perfect for toting home veggies, fruits, flowers, and
more! Twenty activity cards will keep little ones
occupied and amused as their parents shop, while
an informative booklet shares the 411 on farms,
farmers, and the farmers’ market itself. That’s not
all: a shopping list pad provides children a place to
record the good-for-you goodies they’ll be inspired
to scout out among the stands.
$14.99 kit • 978-1-4521-0633-5
7½ x 5½ x 3 in, 28-page booklet, 4-color illustrations throughout book,
2-color illustrations in other components, box with an eco bag,
20 activity cards and shopping list, Rights: XUKE
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KI DS COOKI NG
Party in a Cup!
Easy Party Treats Kids Can Cook in Sili cone Cups
By Julia Myall • Photographs by Greg Lowe
Party in a Cup! has all the secret ingredients girls
need to throw 4 unforgettable parties—a slumber
party, tea party, summer party, and spa party. This
cookbook comes with easy-to-follow recipes for
25 totally tasty treats, party favors, and decorating
ideas, as well as 6 party-ready silicone cups that are
easy to clean, and safe for ovens or microwaves.
Party-planning has never tasted so good!
Julia Myall has thrown countless parties for her children. She lives in
Lafayette, California.
Greg Lowe is a photographer based in Oakland, California.
$16.99 kit • 978-0-8118-7188-4
10ø x 6¼ in, 64 pp, Rights: W
Make Me a Cake!
A Deli ci ous Game of Creative Cake-Making
By Forrest-Pruzan Creative
Layer away, and may the best cake maker win! Kids
can race to build the tallest, most beautiful cakes
in this delectably delightful game for preschoolers.
Make Me a Cake! comes in a gift-ready, sparkly,
cylindrical cake box package and includes more
than 50 different beautifully illustrated cake pieces.
Young children can play with friends or by them-
selves, using the game as a puzzle. Delicious fun!
Based in Seattle, Washington, Forrest-Pruzan Creative is the inventor
of many award-winning games, including Cranium Cadoo!
$16.99 game • 978-0-8118-6936-2
7ø in diameter x 4 in tall, 50 game pieces, Rights: W
Cook It in a Cup
Qui ck Meals and Treats Kids Can Cook in Sili cone Cups
By Julia Myall • Photographs by Greg Lowe
$16.99 pb • 978-0-8118-5956-1
10ø x 6¼ x 2½ in, 64 pp, Rights: W
ALSO
AVAILABLE
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 55 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 54
KI DS COOKI NG
Eat & Play
Hundreds of Deli ci ous Games, Activiti es, and Doodl e Fun
to Take to the Tabl e!
Illustrated by Tad Carpenter
Little ones will devour the fun served up in this set
of 40 place mats, 24 plate activity sheets, and fork,
knife, and spoon crayons. At a restaurant or at the
kitchen table, kids will have a blast playing games,
drawing their favorite foods, and writing mini
restaurant reviews and personal notes to the chef.
A compact vinyl case makes this totable set easy to
take along anywhere there’s a meal!
Tad Carpenter is an illustrator and designer living in
Kansas City, Missouri.
$16.99 KIT • 978-0-8118-7119-8
12∑ x 10 in, 40 place mats, 24 plate sheets, and three 2-color crayons
packed in clear vinyl blister case, Rights: XUKE
Wookiee Pies, Clone Scones, and
Other Galactic Goodies
By Robin Davis and Lara Starr • Photographs by Matthew Carden
May the Force be with all aspiring Jedi cooks when
they drop their lightsabers and pick up the Yoda,
Darth Vader, and R2-D2–shaped cookie cutters to
make their very own sweet and savory treats. From
Chocolate Chewies and Jawa Jigglers to Landonuts,
May the Fudge Be with You, and Obi-Wan Tons, this
galactic cookbook features 30 easy-to-make recipes
that kids can make themselves for Star Wars–
themed treats that will delight any Jedi appetite.
Robin Davis is the author of The Star Wars Cookbook and lives
in San Francisco.
Lara Starr is the author of Princess Cupcakes and Fortune Cupcakes.
She lives in the San Francisco Bay Area.
Matthew Carden is a photographer living in the San Francisco Bay Area.
$22.99 KIT • 978-1-4521-0466-9
Box: 10£ x 9£ x 1 in; paperback: 64 pages, full-color photographs
throughout; 3 metal cookie cutters; Rights: US & Canada
THIS TOTABLE PACKAGE CONTAINS:
• 6 colored crayons
• 24 plate-puzzle sheets
• 40 double-sided activity-packed placemats
• 100s of puzzles, games, & doodles
• Uncountable hours of FAMILY FUN!
Includes 3 Star Wars cookie cutters!
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KATHY CASEY’S
NORTHWEST TABLE
Oregon • Washington • British
Columbia • Southern Alaska
By Kathy Casey
Food photographs by E. Jane Armstrong
$35.00 hc • 978-0-8118-5432-0
8∂ x 9∑ in, 232 pp, Rights: W
THE SAN FRANCISCO
CHRONICLE COOKBOOK
By Michael Bauer and Fran Irwin
$19.95 pb • 978-0-8118-1445-4
8 x 9ø in, 448 pp, Rights: W
OVER 50,000 COPIES SOLD
THE SAN FRANCISCO
FERRY PLAZA FARMERS’
MARKET COOKBOOK
A Comprehensive Guide to Impeccable
Produce Plus 130 Seasonal Recipes
By Christopher Hirsheimer
and Peggy Knickerbocker
$22.95 pb • 978-0-8118-4462-8
6 x 7∂ in, 288 pp, Rights: W
L.A.’S ORIGINAL FARMERS
MARKET COOKBOOK
Meet Me at 3rd and Fairfax
By JoAnn Cianciulli
Photographs by Karl Petzke
$22.95 pb • 978-0-8118-5568-6
7 x 9¼ in, 272 pp, Rights: W
COOKING UP A STORM
Recipes Lost and Found from the
Times-Picayune of New Orleans
Edited by Marcelle Bienvenu
and Judy Walker
$24.95 pb • 978-0-8118-6577-7
8 x 9£ in, 400 pp, Rights: W
REGI ONAL FOOD & WI NE
THE NANTUCKET HOLIDAY TABLE
By Susan Simon
Photographs by Jeffrey Allen
$29.95 hc • 978-0-8118-6139-7
8£ x 9 in, 168 pp, Rights: W
SEASONS IN THE WINE COUNTRY
Recipes from the Culinary Institute of
America at Greystone
By Cate Coniff
Photographs by Annabelle Breakey
and Faith Echtermeyer
$27.50 pb • 978-0-8118-6588-3
10 x 9∞ in, 208 pp, Rights: W
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SI NGLE SUBJECT COOKI NG
Pure Vegan
70 Recipes for Beautiful Meals and Cl ean Living • By Joseph Shuldiner • Photographs by Emily Brooke Sandor
Pure Vegan proves that embracing a vegan lifestyle can be stylish and beautiful via 70 recipes that are
both plant-based and indulgent. The only vegan cookbook that celebrates eating and enjoyment rather than
emphasizing the politics of a vegan lifestyle, this beautiful compilation features novel, vivacious recipes. Yes,
they’re non-meat-egg-dairy, and they’re fabulous! Pure ingredients and unique combinations appeal to meat
lovers and committed vegans alike. Breakfast, lunch, dinner, and snacks are represented, and a special chapter
is dedicated to late-night indulgences such as chocolate truffles and herbal cocktails. Seventy-five gorgeous
pictures round out this fetching package.
Joseph Shuldiner is a Los Angeles–based writer, photographer, and contributor to EAT: Los Angeles.
Emily Brooke Sandor is a Los Angeles–based food, travel, and still life photographer.
$29.95 pb • 978-0-8118-7863-0
9 x 11 in, 256 pp, Rights: W
84 PURE VEGAN • AFTERNOON PURE VEGAN • AFTERNOON 85
Put the potatoes in a medium saucepan and
add cold water to cover by 2 inches. Add
1 teaspoon of the salt and bring to a boil over
high heat. Lower the heat, cover, and simmer
until the potatoes give easily when pierced
with the tip of a sharp knife, 8 to 10 minutes.
Be careful not to overcook them; they should
still be firm enough to hold their shape well.
In a large bowl, combine the warmpota-
toes with the jalapeño, bell peppers, onion,
garlic, olives, tomatoes, cucumber, and cilantro.
In a small bowl, combine the lime juice,
olive oil, cumin, and remaining ¼ teaspoon
salt and stir until well mixed. Pour the mixture
over the vegetables and stir gently until all of
the vegetables are evenly coated, being care-
ful not to break up the cubes of potato. Add
the avocado and stir gently to combine. Serve
right away at room temperature, or refrigerate
for up to 3 days and bring to room tempera-
ture before serving.
86 PURE VEGAN • AFTERNOON PURE VEGAN • AFTERNOON 87
Garbanzo Bean and Tomato Soup
I wanted to call this recipe “Zuppa di Ceci con Pomodori,” but the copy editor
insisted that it be in English. But doesn’t it sound better in Italian? For optimum
flavor, use dried beans to make this hearty dish. However, the beans do require
overnight soaking before being cooked, so in a pinch you can use canned
garbanzos. Orzo is a small, rice-shaped pasta that lends itself well to this soup,
but feel free to substitute any pasta you happen to have on hand.
 SERVES 4 TO 6 
1 ¼ cups dried garbanzo beans, or
two 15-ounce cans, drained
6 cups vegetable stock, preferably
homemade (recipe follows)
1 cup orzo
One 28-ounce can crushed or diced
tomatoes
1 tablespoon extra-virgin olive oil,
plus more for drizzling
4 garlic cloves, minced
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon salt
½ teaspoon freshly ground pepper
If using dried garbanzo beans, put them in
a large bowl and add water to cover by at least
2 inches. Let soak for at least 8 hours and up
to overnight.
Drain and rinse the beans, put them in
a large soup pot or stockpot, and add fresh
water to cover by 2 inches. Bring to a boil over
high heat, then lower the heat, cover, and sim-
mer, stirring occasionally, for about 2 hours,
until tender. Drain and set aside.
In the same pot, bring the stock to a boil
over high heat. Lower the heat to medium-
high, add the orzo, and cook until al dente,
about 10 minutes. Stir in the garbanzos and
tomatoes and bring the soup back to a simmer.
Meanwhile, in a small skillet, heat the
olive oil over medium heat. Add the garlic,
rosemary, and thyme and sauté until fragrant,
about 30 seconds. Stir the seasonings into
the beans, along with the salt and pepper.
Transfer 2 cups of the soup to a blender or
food processor and blend until smooth. Return
the purée to the pot. Taste and adjust the sea-
soning. Serve the soup in warmed bowls with
a drizzle of olive oil on top.
CONTINUED
92 PURE VEGAN • AFTERNOON PURE VEGAN • AFTERNOON 93
Baked Ratatouille
I N P H Y L L O
Ratatouille, the darling of dinner parties in the 1970s, stages a comeback.
In this updated version, France meets Greece as savory eggplant, zucchini,
and tomatoes are sandwiched between layers of flaky phyllo dough. Phyllo
(sometimes spelled filo) is the delicate, paper-thin dough commonly used in
Middle Eastern desserts such as baklava, but it’s also a natural for savory
dishes such as this.
 SERVES 6 TO 8 
6 tablespoons extra-virgin olive oil,
or as needed
1 mediumyellow onion, halved
and thinly sliced
4 garlic cloves, minced
1 large eggplant, unpeeled, cut
into ½-inch dice
3 medium zucchini, cut into
½-inch dice
1½ pounds plum tomatoes, peeled
and seeded (see Tip) and cut into
½-inch dice
1 teaspoon salt
½ teaspoon freshly ground pepper
½ cup finely chopped fresh parsley
¼ cup finely chopped fresh dill
Twelve 12-by-17-inch phyllo sheets,
thawed if frozen
In a large skillet, heat 3 tablespoons of the
olive oil over mediumheat. Add the onion and
sauté until translucent, about 5 minutes. Add
the garlic and sauté for 30 seconds. Add the
eggplant and zucchini and sauté until all of the
vegetables are tender, about 10 minutes. Stir in
the tomatoes, salt, and pepper, lower the heat,
and simmer, stirring occasionally, until most of
the liquid has evaporated, 5 to 8 minutes. Stir in
the parsley and dill and remove fromthe heat.
Position a rack in the middle of the oven
and preheat the oven to 425°F. Coat a 9-by-
13-inch baking pan with some of the remaining
olive oil.
CONTINUED
140 PURE VEGAN • EVENI NG PURE VEGAN • EVENI NG 141
Seared Tofu
WI T H D A T E B A R B E C U E S A U C E
I should have called this Date Barbecue Sauce with Seared Tofu because the
sauce is really the star. Nonetheless, the ever-versatile tofu provides a strong
supporting role as a blank backdrop against which to enjoy the dramatically
spicy sauce, thickened with sticky-sweet dates.
 SERVES 4 
BARBECUE SAUCE
¼ teaspoon saffron threads
1 tablespoon water
¼ cup extra-virgin olive oil
1 medium yellow onion, finely
chopped
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon smoked Spanish paprika
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon freshly ground pepper
4 garlic cloves, minced
¼ cup tomato paste
3 cups vegetable stock, preferably
homemade (page 000)
2 tablespoons brown sugar
½ teaspoon cayenne pepper
10 large dates, pitted and minced
¼ cup fresh lemon juice
1¾ pounds extra-firmtofu, drained and
pressed (see Tip)
Canola oil
TO MAKE THE SAUCE: In a small bowl,
combine the saffron and water and let sit for
at least 10 minutes. In a medium saucepan,
heat the olive oil over medium-low heat. Add
the onion and sauté until soft and translu-
cent, 8 to 10 minutes. Stir in the coriander,
cumin, paprika, ginger, cinnamon, salt, and
pepper and continue to cook, stirring occa-
sionally, for 5 minutes. Add the garlic and
sauté for 30 seconds. Add the tomato paste,
stock, sugar, cayenne, and saffron water
to the onion mixture, turn the heat up to
medium-high and cook, stirring often, until
the sauce begins to thicken, 8 to 10 minutes.
Add the dates, lower the heat, and simmer,
stirring occasionally, until thick and fragrant,
about 15 minutes. Remove from the heat and
stir in the lemon juice.
CONTINUED
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SEASONAL & SUSTAI NABLE
Masala Farm
Stori es and Recipes from an Uncommon Life in the Country • By Suvir Saran with Raquel Pelzel • Photographs by Ben Fink
What happens when an Indian chef and consummate city dweller buys a farm in the country and endeavors to
raise farm animals and grow vegetables? Delicious food, of course! From acclaimed chef and author Suvir Saran,
Masala Farm offers a fresh twist on a farm-to-table approach to cooking and welcomes readers into the kitchen.
A steady stream of houseguests, the challenges of animal ownership, and the joys of being a part of a
small-town community supply the stories woven throughout this volume. Sixty recipes are organized by season.
Exquisite photography captures the lusciousness of Saran’s food and the beauty of the countryside.
Suvir Saran is a New Delhi–born cookbook author, cooking instructor, Indian food authority, and the executive chef/owner of Dévi in New York. He divides his
time between Manhattan and upstate New York.
Ben Fink is an award-winning New York–based photographer.
$29.95 hc • 978-0-8118-7233-1
6∆ x 9∑ in, 240 pp, Rights: W
“In his captivating new book, chef Suvir Saran
draws from his life, his food, and his farm to create a
most delicious blend and serves it up for our
mouthwatering delight. [It] will surely inspire your
cooking and warm your palate with its poetry
and rich flavors.”
– Ethne Clarke, editor in chief,
Organic Gardening magazine
“You’ll find a multitude of approachable, doable recipes,
always light on the fuss and big on the flavor, using
Indian techniques and flavors that bring an exciting
freshness to the table. You’ll also gain insight into the
comedy and honest reality of our everyday lives,
as well as the Washington County community that
we have become a part of and love dearly. This is the
American countryside, masala style.”
– From Masala Farm introduction
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SEASONAL & SUSTAI NABLE
Menus from Chez Panisse
The Art and Letterpress of Patri cia Curtan • By Patricia Curtan • Foreword by Alice Waters
Chez Panisse, a small restaurant in Berkeley, California, opened its doors in the summer of 1971. For forty
years, the restaurant and its founder, legendary chef Alice Waters, has had a profound influence on food,
farming, cooking, and dining around the world. In the beginning, Waters saw the beauty and aesthetic of fine
printing as a way to communicate—at the outset of the diners’ experience—the care and attention given to the
preparation of their dinner. Berkeley-based artist Patricia Curtan began hand printing menus for the restaurant
during its early years, while employed as a cook in the Chez Panisse kitchen. Curtan’s menus, works of art in
their own right, capture the unique spirit of the famous restaurant with letterpress and linoleum-block prints on
beautiful paper. In Menus for Chez Panisse, Curtan presents four decades of menus—including dinners for
special guests such as Julia Child, Hillary Clinton, Mikhail Baryshnikov, and James Beard—with notes about the
menus, the artwork, the occasions, and, of course, the food.
$40.00 hc • 978-1-61689-029-2
11 × 9½ in, 184 pp
Includes wonderful anecdotes about famous guests
such as Julia Child, James Beard, Wendell Berry,
Marion Cunningham, M. F. K. Fisher, John Cage,
Mikhail Baryshnikov, and former First Lady Hillary Clinton.
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 61 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 60
From Seed to Skillet
A Guide to Growing, Tending, Harvesting, and Cooking Up Fresh, Healthy Food to Share with Peopl e You Love
By Jimmy Williams and Susan Heeger • Photographs by Eric Staudenmaier
Jimmy Williams learned all about vegetable gardening at the knee of his grandmother, a South Carolina native
from a traditional Gullah community whose members were descendents of Caribbean slaves. He pays homage to
his family history in this inspiring step-by-step guide to designing and planting a backyard vegetable garden and
growing one’s own food. With this essential garden manual, home gardeners can learn how easy it is to plan a
garden, design and construct growing beds, tend the crop without using harmful chemicals, harvest gorgeous
vegetables, and cook a delicious feast using Jimmy’s favorite family recipes.
Urban farmer and landscape designer Jimmy Williams oversees his growing grounds, plants edible gardens for clients, and dispenses cultivation and cooking
tips, plus vegetable, herb, and fruit seedlings, at three Los Angeles farmers’ markets. He grows and sells heirloom tomatoes from seeds that have been
passed down from his great-great-grandmother.
Susan Heeger is a magazine and newspaper feature writer with a specialty in garden, design, home, lifestyle, and food stories. She lives in Los Angeles.
Eric Staudenmaier is a photographer and home gardener based in Los Angeles.
$19.95 hc • 978-0-8118-7637-7
8¾ x 8 in, 160 pp, Rights: W
SEASONAL & SUSTAI NABLE
“From Seed to Skillet contains everything
the kitchen gardener needs to make the transit
from vague dream to bountiful harvest and
delicious meal.”
– Michael Pollan, author of The Omnivore’s Dilemma
$30.00 pb • 978-0-8118-7221-8
9 x 11 in, 176 pp, Rights: W
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 61 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 60
Chicken and Egg
A Memoir of Suburban Homesteading with 125 Recipes
By Janice Cole • Photographs by Alex Farnum
Chicken coops have never been so chic! From organic gardens in parking lots to rooftop beekeeping, the
appeal of urban homesteading is widespread. Chicken and Egg tells the story of veteran food writer Janice
Cole, who, like so many other urbanites, took up the revolutionary hobby of raising chickens at home. From
picking out the perfect coop to producing the miracle of the first egg, Cole shares her now expert insights into
the trials, triumphs, and bonds that result when human and hen live in close quarters. With 125 recipes for
delicious chicken and egg dishes, poultry lovers, backyard farmers, and those contemplating taking the leap
alike will adore this captivating illustrated memoir!
Janice Cole is a food editor, recipe developer, and author. She lives with her family and her chickens in St. Paul, Minnesota.
Alex Farnum is a food and lifestyle photographer based in San Francisco.
SEASONAL & SUSTAI NABLE
“Right now, across the country and beyond, there is a
surging passion for raising the birds. Chickens seem to be
a perfect convergence of the economic, environmental,
gastronomic, and emotional matters of the moment.”
– from Susan Orlean, The New Yorker
$24.95 pb • 978-0-8118-7045-0
7¼ x 9¼ in, 256 pp, Rights: W
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SEASONAL & SUSTAI NABLE
THE NEW WHOLE GRAINS COOKBOOK
Terrific Recipes Using Farro, Quinoa, Brown Rice,
Barley, and Many Other Delicious and
Nutritious Grains
By Robin Asbell
Photographs by Caren Alpert
$19.95 pb • 978-0-8118-5647-8
8∂ x 8 in, 168 pp, Rights: W
FRESH FROM THE FARMERS’ MARKET
Year-Round Recipes for the Pick of the Crop
By Janet Fletcher
Photographs by Victoria Pearson
Introduction by Alice Waters
$19.95 pb • 978-0-8118-6590-6
8£ x 9 in, 208 pp, Rights: W
SIMPLY ORGANIC
A Cookbook for Sustainable, Seasonal,
and Local Ingredients
By Jesse Ziff Cool
Photographs by France Ruffenach
$24.95 pb • 978-0-8118-6044-4
9 x 11 in, 248 pp, Rights: W
SKINNY DIPS
60 Recipes for Dips, Spreads, Chips, and Salsas
on the Lighter Side of Delicious
By Diane Morgan
Photographs by Sheri Giblin
$18.95 pb • 978-0-8118-7142-6
6 x 8 in, 144 pp, Rights: W
GARDEN ANYWHERE
How to Grow Gorgeous Container Gardens, Herb
Gardens, Kitchen Gardens and More—Without
Spending a Fortune
By Alys Fowler
$24.95 pb • 978-0-8118-6875-4
9½ x 8¼ in, 192 pp, Rights: W
EDIBLE SCHOOLYARD
A Universal Idea
By Alice Waters
Photographs by David Liittschwager
$24.95 hc • 978-0-8118-6280-6
8 x 10½ in, 80 pp, Rights: W
FARM TOGETHER NOW
Communities Across the U.S. Bringing Food
and Ideas to Your Plate
By Amy Franceschini and Daniel Tucker
Photographs by Anne Hamersky • Foreword by Mark Bittman
$27.50 hc • 978-0-8118-6711-5
7 x 9 in, 192 pp, Rights: W
D.I.Y. DELICIOUS
Recipes and Ideas for Simple Food from Scratch
By Vanessa Barrington • Photographs by Sara Remington
$24.95 hc • 978-0-8118-7346-8
6∑ x 8∑ in, 240 pp, Rights: W
ANNA GETTY’S EASY GREEN ORGANIC
Cook Well–Eat Well–Live Well
By Anna Getty
Photographs by Dan Goldberg and Ron Hamad
$24.95 pb • 978-0-8118-6668-2
7£ x 9£ in, 256 pp, Rights: W
FAST, FRESH & GREEN
More Than 90 Delicious Recipes for Veggie Lovers
By Susie Middleton • Photographs by Ben Fink
$24.95 pb • 978-0-8118-6566-1
8 x 10 in, 224 pp, Rights: W
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SEASONAL & SUSTAI NABLE
Fed Up With Lunch
How One Anonymous Teacher Reveal ed the Ugly Truth About School Lunches
By Sarah Wu, also known as “Mrs. Q”
When school teacher Mrs. Q forgot her lunch one day, she had no idea she was about to embark on an odyssey to
uncover the truth about public school lunches. Shocked by what her students were served, she resolved to eat
school lunch for an entire year, chronicling her experience anonymously on a blog that received thousands of hits
daily, and was lauded by such food activists as Mark Bittman, Jamie Oliver, and Marion Nestle. Here, Mrs. Q
reveals her identity for the first time in an eye-opening account of school lunches in America. Along the way, she
provides invaluable resources for parents and health advocates who wish to help reform school lunch, making
this a must-read for anyone concerned about children’s health issues.
Sarah Wu, also known as “Mrs. Q”, is a public school teacher. As the writer behind the blog FedUpwithLunch.com, she has eaten over a year’s worth of school
lunches. She has received praise from food activists and has appeared in the national media.
$22.95 hc • 978-1-4521-0228-3
6 x 8 in, 208 pp, Rights: WE
REACTIONS TO MRS. Q’S BLOG:
“I think it’s brilliant...”
– Jamie Oliver
“Will she survive? I can’t wait to find out!”
– best-selling author Marion Nestle
AS SEEN ON
Good Morning America,
The View, CNN, and
in USA Today!
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SEASONAL & SUSTAI NABLE
The Fresh & Green Table
Deli ci ous I deas for Bringing Vegetabl es I nto Every Meal
By Susie Middleton • Photographs by Annabelle Breakey
In this follow-up to the popular Fast, Fresh & Green, which shared simple techniques for achieving delicious
vegetable side dishes, Susie Middleton offers up a whole new cook’s repertoire by shifting the focus to
vegetables as the main course of the meal. Brimming with strategies, techniques, and 75 peerless recipes for
cooking vegetables in every season, this is the book for the millions who have embraced Meatless Mondays and
anyone who appreciates good, fresh food. This is a formidable package for the price, brightly illustrated with
50 color photographs and buzzing with Susie’s energizing voice. From vibrant soups and salads to luscious
grilled pizzas and tarts loaded with green goodness, The Fresh & Green Table serves up an unparalleled source
of instruction and inspiration.
Susie Middleton is a chef, food writer, and gardener on Martha’s Vineyard. She is the editor-at-large for Fine Cooking magazine and
author of Fast, Fresh & Green.
Annabelle Breakey is a San Francisco–based food and lifestyle photographer.
$24.95 pb • 978-1-4521-0265-8
8 x 10 in, 224 pp, Rights: W
“Full of quick and delicious fresh vegetable
recipes that will teach you how to cook through
all four seasons.”
– Good Housekeeping
Also Available
FAST, FRESH & GREEN
More Than 90 Delicious Recipes for Veggie Lovers
By Susie Middleton • Photographs by Ben Fink
$24.95 pb • 978-0-8118-6566-1
8 x 10 in, 224 pp, Rights: W
PLEASINGLY TANGY VINAIGRETTE
Here’s a quick and delicious main dish summer salad. Choose a mix of summery vegetables and head for the grill. Great
options include sliced eggplant or squash; corn on the cob or freshly dug baby potatoes cut into chunks; bright sugar snap
peas or thin wax beans. Toss them all together with this Pleasingly Tangy Vinaigrette, then add crunchy lettuces, sweet
tomatoes, and fragrant fresh herbs. Gently toss, and round out the meal with grilled bread rubbed with garlic to soak up
the summery juices.
¾ cup/180 ml extra-virgin olive oil
3 tablespoons plus 1 teaspoon white balsamic vinegar
1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
½ teaspoon minced garlic
½ teaspoon minced anchovy (about 1 anchovy)
¼ teaspoon Dijon mustard
¼ teaspoon kosher salt
Dash of Worcestershire sauce
Freshly ground pepper
In a glass measuring cup or glass jar
with a tight-fitting lid, combine all the
ingredients, including several grinds of
fresh pepper—be generous! Whisk or
shake vigorously until well combined.
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 65 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 64
SEASONAL & SUSTAI NABLE
Plenty
Vibrant Vegetabl e Recipes from London’s Ottol enghi
By Yotam Ottolenghi • Photographs by Jonathan Lovekin
Yotam Ottolenghi is one of the most exciting new
talents in the cooking world, with four fabulous
London restaurants and a weekly newspaper
column that’s read by foodies all over the world.
Plenty is a must-have collection of 120 vegetarian
recipes featuring exciting flavors and fresh
combinations that will delight readers and eaters
looking for a sparkling new take on vegetables.
Yotam’s food inspiration comes from his
Mediterranean background and his unapologetic
love of ingredients. Not a vegetarian himself,
his approach to vegetable dishes is wholly original
and innovative, based on freshness and seasonality,
and drawn from diverse food cultures. A vibrant
photo accompanies every recipe in this visually
stunning book. Essential for meat-eaters and
vegetarians alike!
Yotam Ottolenghi is co-owner of four Ottolenghi restaurants and author
of the weekly New Vegetarian column in the Guardian newspaper. He
lives in London.
Jonathan Lovekin is a London-based lifestyle and food photographer.
$35.00 hc • 978-1-4521-0124-8
8 x 11 in, 288 pp, Rights: W
Big Vegan
More than 350 Recipes: No Meat / No Dairy, All Deli ci ous
By Robin Asbell • Photographs by Kate Sears
Veganism has been steadily moving toward
the mainstream as more and more people become
aware of its many benefits. Even burger-loving
omnivores are realizing that adding more
plant-based foods to their diet is good for their
health and the environment. Big Vegan satisfies
both the casual meat eater and the dedicated
herbivore with more than 350 delicious,
easy-to-prepare vegan recipes covering breakfast,
lunch, and dinner. This comprehensive cookbook
includes the fundamentals for adopting a meat-free,
dairy-free lifestyle, plus a resource guide and
glossary that readers can refer to time and again.
Eat your veggies and go vegan!
Robin Asbell is a Minnesota-based chef, food writer, and cooking teacher.
Kate Sears is a New York–based photographer.
$29.95 pb • 978-0-8118-7467-0
6∆ x 9∑ in, 544 pp, Rights: W
New York
Times
bestseller!
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SI NGLE SUBJECT COOKI NG
Handheld Pies
Pint-Size Sweets and Savori es
By Sarah Billingsley and Rachel Wharton • Photographs by Ellen Silverman
What’s better than small treats? Eating with your
hands! This enticing cookbook delivers on both
counts in one adorable package. Pie-lovers
everywhere will be thrilled to find their favorite
recipes plus fabulous new creations. Savory pies
also make an appearance: grab a Bacon, Egg, and
Cheese Breakfast Pie on the way out the door in the
morning! Ideal for beginning and seasoned bakers
alike (a chapter on crusts offers all the instruction
anyone needs to make delicious, flaky pastry with
ease!), Handheld Pies proves that good things
definitely come in small packages.
Rachel Wharton is a James Beard Award–winning writer and editor.
She lives in Brooklyn, New York.
Sarah Billingsley is a cookbook editor and co-author of Whoopie Pies.
She lives in San Francisco, California.
Ellen Silverman is a New York–based photographer.
$19.95 hc • 978-1-4521-0214-6
7 x 8 in, 144 pp, Rights: W
The Easy Pressure Cooker
More Than 300 Recipes for Soups, Sides, Main Dishes, Sauces,
Desserts & Baby Food
By Diane Phillips
What’s the newest secret weapon for people who
want hearty, slow-cooked food but don’t have
hours to spend in the kitchen? You guessed it—the
pressure cooker! Anyone with a taste for good, filling
food made quickly will find the pressure cooker
indispensable for getting dinner on the table. And
this welcome guide will help them do it with more
than 400 easy-to-follow recipes—from stocks and
sauces to vegetables and tender meats, and even
elegant desserts like crème brûlée—plus tips on
selecting and safely using pressure cookers. This
authoritative compendium offers a modern take on
a tried-and-true method, with recipes that prove that
less cooking time doesn’t mean less delicious. Who
knew cooking could relieve so much pressure?
Diane Phillips is an international cooking teacher, consultant, and author
of 15 cookbooks. She lives in San Diego.
$27.50 pb • 978-0-8118-7256-0
6∆ x 9∑ in, 480 pp, Rights: W
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SI NGLE SUBJECT COOKI NG
Sunday Brunch
Simpl e, Deli ci ous Recipes for Leisurely Mornings
By Betty Rosbottom • Photographs by Susie Cushner
Betty Rosbottom, beloved author of Sunday Soup
and Sunday Roasts, knows how to make Sundays
feel special. For this third title in her Sunday series,
she turns to the most leisurely and convivial meal
of the week, brunch. Providing a year’s worth of
special meals, this book contains 80 mouthwatering
recipes for eggs, stratas, pancakes, waffles,
quickbreads, hash, and beverages, as well as
32 tantalizing color photographs and dozens of
delicious menus. Full of enduring staples and
delicious surprises, Sunday Brunch will become the
go-to for tried and true Sunday treats.
Betty Rosbottom has been a cooking teacher, columnist, and cookbook
author for two decades. She lives part-time in Amherst, Massachusetts,
and Paris, France.
Susie Cushner is a food and lifestyle photographer based in New York.
$19.95 pb • 978-1-4521-0535-2
8∂ x 8 in, 120 pp, Rights: W
Sunday Roasts
A Year’s Worth of Mouthwatering Roasts, from Old-Fashi oned Pot Roasts
to Gl ori ous Turkeys and Legs of Lamb
By Betty Rosbottom
Photographs by Susie Cushner
Sunday Roasts contains 80 tantalizing recipes for
slow-roasted meats, fowl, fish, and vegetables that
compel a Sunday cook to enjoy good food and good
living. With an earthy sensibility that celebrates
quality ingredients, beloved author Betty Rosbottom
pairs the special—an herb rub, a tapenade, a twist
of citrus—with the primal: a substantial cut of
meat. Roasts of all types and price ranges are
represented, so cooks have everything they need to
prepare for any occasion, from weeknight suppers
to fancy holiday feasts. This timeless collection will
become a kitchen staple.
Betty Rosbottom is a cooking teacher, author, and television host.
She lives in Amherst, Massachusetts, and Paris, France.
Susie Cushner is an award-winning photographer based in Brooklyn,
New York.
$24.95 pb • 978-0-8118-7968-2
8∂ x 8 in, 180 pp, Rights: W
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THE CHEESE COURSE
Enjoying the World’s Best
Cheeses at Your Table
By Janet Fletcher
Photographs by Victoria Pearson
$19.95 hc • 978-0-8118-2541-2
7 x 8 in, 120 pp, Rights: W
OVER 70,000 COPIES SOLD
DELICIOUS DIPS
By Diane Morgan
Photographs by Joyce Oudkerk Pool
$16.95 hc • 978-0-8118-4220-4
6 x 8 in, 124 pp, Rights: W
OVER 60,000 COPIES SOLD
OLIVES, ANCHOVIES,
AND CAPERS
The Secret Ingredients
of the Mediterranean Table
By Georgeanne Brennan
Photographs by Leigh Beisch
$19.95 hc • 978-0-8118-2494-1
6 x 8 in, 132 pp, Rights: W
GRILL PAN COOKBOOK
Great Recipes for Stovetop Grilling
By Jamée Ruth
Photographs by David Roth
$16.95 pb • 978-0-8118-5352-1
8∂ x 8 in, 108 pp, Rights: W
HEIRLOOM BEANS
Great Recipes for Dips and Spreads,
Soups and Stews, Salads
and Salsas, and Much More
from Rancho Gordo
By Steve Sando and Vanessa Barrington
Photographs by Sara Remington
$22.95 pb • 978-0-8118-6069-7
8∂ x 8 in, 180 pp, Rights: W
GUAC OFF!
Rules & Recipes for Becoming
Guacamole Champion of the World
By Nathan Myers
Photographs by Jeremy Webster
$14.95 hc • 978-0-8118-6506-7
5 x 7 in, 112 pp, Rights: W
STONEWALL KITCHEN
BREAKFAST
A Collection of Good
Morning Recipes
By Jonathan King, Jim Stott,
and Kathy Gunst
Photographs by Jim Stott
$19.95 hc • 978-0-8118-6867-9
7 x 8 in, 144 pp, Rights: W
STONEWALL KITCHEN
WINTER CELEBRATIONS
Special Recipes for
Family and Friends
By Jonathan King, Jim Stott,
and Kathy Gunst
Photographs by Jim Stott
$19.95 hc • 978-0-8118-6868-6
7 x 8 in, 144 pp, Rights: W
STONEWALL KITCHEN
APPETIZERS
Finger Foods and Small Plates
By Jonathan King, Jim Stott,
and Kathy Gunst
Photographs by Jim Stott
$19.95 hc • 978-0-8118-6869-3
7 x 8 in, 160 pp, Rights: W
STONEWALL KITCHEN
GRILLING
Fired-Up Recipes for Cooking
Outdoors All Year Long
By Jonathan King, Jim Stott,
and Kathy Gunst
Photographs by Jim Stott
$19.95 hc • 978-0-8118-6870-9
7 x 8 in, 144 pp, Rights: W
A GOOD DAY FOR SALAD
By Jeannette Ferrary and Louise Fiszer
$18.95 pb • 978-0-8118-1991-6
8¼ x 8¼ in, 256 pp, Rights: W
GRILLED CHEESE
50 Recipes to Make You Melt
By Marlena Spieler
Photographs by Sheri Giblin
$16.95 pb • 978-0-8118-4129-0
8∂ x 8 in, 108 pp, Rights: W
OVER 75,000 COPIES SOLD
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SI NGLE SUBJECT COOKI NG
The Best Casserole Cookbook Ever
With More Than 500 Recipes!
By Beatrice Ojakangas • Photographs by Susie Cushner
A good cook once said that a casserole is a blend of
inspiration and what’s on hand. Beatrice Ojakangas
must have had inspiration by the gallon to come up
with these 500 casseroles. From a breakfast of
Eggs Florentine to a dinner of Pork Chops with
Apple Stuffing, soon even the most casserole-wary
cook will be dishing about these delights. Yummy
treats like Parmesan and Sun-Dried Tomato Quiche
and Strawberry Rhubarb Crisp are just right for
parties. Even appetizers are reinvented in casserole
form! The Best Casserole Cookbook Ever will inspire
comforting dishes and innovative feasts for any
meal of the day—no matter what’s in the fridge.
Beatrice Ojakangas has written over 20 cookbooks. She teaches
cooking classes in her home near Duluth, Minnesota.
Susie Cushner is a Boston-based photographer.
$24.95 pb • 978-0-8118-5624-9
8 x 9 in, 640 pp, Rights: W
Slow Cooker:
The Best Cookbook Ever
With More Than 400 Easy-to-Make Recipess
By Diane Phillips • Photographs by James Baigrie
Minimal effort, maximum flavor. With 400 recipes,
Slow Cooker: The Best Cookbook Ever saves time
and money week after week with easy meals that
keep one eating well at home every day. From
Old-Fashioned Chicken Pot Pie to Mexican Hot
Chocolate Lava Cake, this cookbook contains
recipes for everything from soups and roasts to
cobblers and puddings, inspiring night after night
of great meals. Prep a few ingredients, toss them
in the pot, and let the cooker work its magic while
you’re gone for the day. Return to a slow-cooked,
deeply flavored, great-smelling dinner for you and
your family—every night!
Diane Phillips is a cooking teacher and author of more than
14 cookbooks. Her home is in San Diego, California.
James Baigrie is a New York–based photographer.
$24.95 pb • 978-0-8118-6657-6
7½ x 9 in, 544 pp, Rights: W
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SI NGLE SUBJECT COOKI NG
FROM OUR HOUSE TO YOURS
Comfort Food to Give and Share
Foreword by Joyce Goldstein
Photographs by E.J. Armstrong
$19.95 pb • 978-0-8118-3691-3
8∂ x 8 in, 144 pp, Rights: W
OVER 70,000 COPIES SOLD
MEATLOAF
60 Irresistible Favorites
By Maryana Vollstedt
Photographs by Jennifer Levy
$14.95 pb • 978-0-8118-4717-9
7 x 8 in, 108 pp, Rights: W
POTPIES
Yumminess in a Dish
By Elinor Klivans
Photographs by Scott Peterson
$18.95 pb • 978-0-8118-5161-9
8∂ x 8 in, 132 pp, Rights: W
KILLER CHILI
Savory Recipes from North America’s Favorite Restaurants
By Stephanie Anderson
$16.95 pb • 978-1-932855-60-9
7¼ x 9 in, 112 pp, Rights: WE
FONDUE
By Lou Seibert Pappas
Photographs by Alison Miksch
$14.95 hc • 978-0-8118-6080-2
7 x 8 in, 96 pp, Rights: W
MACARONI & CHEESE
By Marlena Spieler
Photographs by Noel Barnhurst
$16.95 pb • 978-0-8118-4962-3
8∂ x 8 in, 132 pp, Rights: W
SUNDAY SOUP
A Year’s Worth of Mouthwatering,
Easy-to-Make Recipes
By Betty Rosbottom
Photographs by Charles Schiller
$19.95 pb • 978-0-8118-6032-1
8¾ x 8 in, 168 pp, Rights: W
NEW VEGETARIAN
More Than 75 Fresh, Contemporary Recipes
for Pasta, Tagines, Curries, Soups, and Stews,
and Desserts
By Robin Asbell
Photographs by Yvonne Duivenvoorden
$19.95 pb • 978-0-8118-6579-1
8∂ x 8 in, 144 pp, Rights: W
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The Official High Times Cannabis Cookbook
More Than 50 I rresistibl e Recipes That Will Get You High • By Elise McDonough and the editors of High Times magazine • Photographs by Sara Remington
This first-ever cookbook from High Times magazine—the world’s most trusted name when it comes to getting
stoned—is the deliciously definitive guide to cannabis-infused cooking. Easy, accessible recipes and advice
demystify the experience of cooking with grass and offer a cornucopia of irie appetizers and entrees, stoner
sweets, cannabis cocktails, and high-holiday feasts for any occasion, from Time Warp Tamales and Sativa
Shrimp Spring Rolls to Pico de Ganja Nachos and Pineapple Express Upside-Down Cake. Delectable color pho-
tos and recipes inspired by stoner celebrities such as Snoop Dogg, Cheech and Chong, and Willie Nelson will
spark the interest of experienced cannabis cooks and “budding” chefs, whether they’re looking for the perfect
midnight munchie or just to take dinner to a higher level.
Elise McDonough is a ten-year veteran of High Times magazine and a connoisseur of world-class cannabis cuisine. She lives in Northern California.
Sara Remington’s photography is featured in numerous books, including Kokkari and Vino Argentino. She lives in San Francisco.
$18.95 pb • 978-1-4521-0133-0
7 x 9 in, 160 pp, Rights: WE
Go way beyond
the brownie.
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SI NGLE SUBJECT COOKI NG
THE BIG BOOK
OF EASY SUPPERS
270 Delicious Recipes for
Casual Everyday Cooking
By Maryana Vollstedt
$19.95 pb • 978-0-8118-4350-8
8£ x 8£ in, 344 pp, Rights: W
THE BIG BOOK OF APPETIZERS
More Than 250 Recipes for
Any Occasion
By Meredith Deeds and Carla Snyder
$19.95 pb • 978-0-8118-4943-2
8£ x 8£ in, 352 pp, Rights: W
THE BIG BOOK OF
FISH & SHELLFISH
More Than 250 Terrific Recipes
By Fred Thompson
$19.95 pb • 978-0-8118-4925-8
8£ x 8£ in, 352 pp, Rights: W
THE BIG BOOK OF POTLUCK
Good Food—and Lots of It—
for Parties, Gatherings,
and All Occasions
By Maryana Vollstedt
$19.95 pb • 978-0-8118-3818-4
8£ x 8£ in, 344 pp, Rights: W
THE BIG BOOK OF
SOUPS AND STEWS
262 Recipes for
Serious Comfort Food
By Maryana Vollstedt
$19.95 pb • 978-0-8118-3056-0
8£ x 8£ in, 336 pp, Rights: W
OVER 100,000 COPIES SOLD
THE BIG BOOK OF CASSEROLES
250 Recipes for
Serious Comfort Food
By Maryana Vollstedt
$19.95 pb • 978-0-8118-2260-2
8£ x 8£ in, 320 pp, Rights: W
OVER 175,000 COPIES SOLD
THE BIG BOOK OF BREAKFAST
Serious Comfort Food for
Any Time of the Day
By Maryana Vollstedt
$19.95 pb • 978-0-8118-3338-7
8£ x 8£ in, 352 pp, Rights: W
PRESSURE COOKING FOR EVERYONE
By Rick Rodgers and Arlene Ward
Photographs by Kathryn Russell
$19.95 pb • 978-0-8118-2525-2
8 x 8∂ in, 168 pp, Rights: W
OVER 60,000 COPIES SOLD
A HARVEST OF PUMPKINS
AND SQUASH
Seasonal Recipes
By Lou Seibert Pappas
Photographs by Maren Caruso
$15.95 hc • 978-0-8118-6126-7
7 x 8 in, 96 pp, Rights: W
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Crêpes
50 Savory and Sweet Recipes • By Martha Holmberg • Photographs by James Baigrie
Martha Holmberg is uniquely equipped to bring crêpes into the home kitchen. Trained at the renowned
La Varenne cooking school, she has been a food writer, editor, and cook in the United States, England, and
France for the past two decades. Her lifelong love of this favorite food is apparent throughout this collection of
50 sweet and savory recipes, ranging from the simple and snacky Butter-Sugar-Lemon of her teenage years to
the crepe cakes and cannelloni of an accomplished cook. Her encouraging instructions and master formulas
produce beautiful crepes and tempting sauces and fillings that pay homage to the classics while also playing
with ambitious and fascinating flavor combinations and ingredients.
Martha Holmberg is the former publisher and editor of Fine Cooking magazine, the founding editor of MIX magazine, and the former food editor of the
Oregonian newspaper. She is also the author of Puff, a Julia Child Award–finalist cookbook. She lives in Portland, Oregon.
James Baigrie is a San Francisco–based photographer specializing in food, interiors, and travel.
$19.95 hc • 978-1-4521-0534-5
7½ x 9 in, 144 pp, Rights: W
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PIZZA
More Than 60 Recipes for Delicious
Homemade Pizza
By Diane Morgan and Tony Gemignani
Photographs by Scott Peterson
$18.95 pb • 978-0-8118-4554-0
8¾ x 8 in, 168 pp, Rights: W
SALAD DRESSINGS
By Jessica Strand
Photographs by Maren Caruso
$14.95 pb • 978-0-8118-6360-5
6 x 8 in, 80 pp, Rights: W
THE TAGINE DECK
25 Recipes for Slow-Cooked Meals
By Joyce Goldstein
Photographs by Leigh Beisch
$14.95 deck • 978-0-8118-6520-3
4¢ x 5∞ x 1½ in, 25 cards, Rights: W
PUFF
50 Flaky, Crunchy, Delicious
Appetizers, Entrees, and Desserts
Made with Puff Pastry
By Martha Holmberg
Photographs by Ngoc Minh Ngo
$19.95 pb • 978-0-8118-5952-3
8¾ x 8 in, 144 pp, Rights: W
THE HEIRLOOM TOMATO
COOKBOOK
By Mimi Luebbermann
Photographs by Robert Holmes
and Dan Mills
$16.95 pb • 978-0-8118-5355-2
8∂ x 8 in, 132 pp, Rights: W
OLIVE OIL
From Tree to Table
By Peggy Knickerbocker
Photographs by Laurie Smith
$19.95 pb • 978-0-8118-6176-2
10 x 9∞ in, 168 pp, Rights: W
OVER 40,000 COPIES SOLD
PESTOS, TAPENADES & SPREADS
40 Simple Recipes for Delicious Toppings,
Sauces & Dips
By Stacey Printz
Photographs by Mark Lund
$16.95 hc • 978-0-8118-6589-0
6 x 8 in, 96 pp, Rights: W
GRILL PAN COOKBOOK
Great Recipes for Stovetop Grilling
By Jamée Ruth
Photographs by David Roth
$16.95 pb • 978-0-8118-5352-1
8¾ x 8 in, 108 pp, Rights: W
SI NGLE SUBJECT COOKI NG
ART OF THE SLOW COOKER
80 Exciting New Recipes
By Andrew Schloss
Photographs by Yvonne Duivenvoorden
24.95 pb • 978-0-8118-5912-7
8¼ x 9 in, 216 pp, Rights: W
OVER 50,000 COPIES SOLD
LOBEL’S MEAT BIBLE
All You Need to Know about Meat and
Poultry from America’s Master Butchers
By Stanley, Evan, Mark, and David Lobel with
Mary Goodbody and David Whiteman
Photographs by Lucy Schaeffer
$40.00 hc • 978-0-8118-5826-7
8 x 10 in, 320 pp, Rights: W
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 75 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 74
Poulet
160 Remarkabl e Recipes that Exalt the Honest Chi cken
By Cree LeFavour • Photographs by France Ruffenach
Poulet is more than just a cookbook dedicated to
chicken: it is an ode to this worldwide favorite.
More than 150 thoughtful recipes cover the globe
to breathe new life into the well-loved chicken
supper. Five chapters are organized by flavor
profile—American, Bistro, Latin, East and South
Asian, and North African/Mediterranean—to bring
to the table wherever you live. Each recipe is
organized into a set matching a main course of
chicken with a complementary grain, salad,
vegetable, or bread. Author Cree LeFavour’s
sophistication and humor, coupled with wine,
cocktail, and beer suggestions, spark a new
appreciation of a time-honored favorite.
Cree LeFavour lives in New York’s Hudson Valley. She is a former baker
who taught writing at New York University.
France Ruffenach is a San Francisco–based photographer.
$27.50 hc • 978-0-8118-7969-9
7∑ x 9 in, 240 pp, Rights: W
Cheesemonger’s Kitchen
Cel ebrating Cheese in 75 Recipes
By Chester Hastings • Photographs by Joseph De Leo
Today’s specialty cheese market is booming, and
many once obscure cheese varieties are now widely
available. The Cheesemonger’s Kitchen collects
75 delightful recipes that move cheese into a meal’s
starring role. Culled from chef and cheesemonger
Chester Hastings’s 25 years of experience, these
recipes take full advantage of the varied flavors of
cheese in ways both traditional and innovative.
A cheese book that focuses on recipes rather than
acting as a buyers’ guide or primer, this substantive
and personal exploration—accompanied by 50 color
photographs plus wine pairing tips from acclaimed
sommelier Brian Kalliel—is a comprehensive guide
to the vast world of specialty cheeses.
Chester Hastings is a chef, cheesemonger, and writer. He lives
in Los Angeles where he works at the celebrated gourmet emporium
Joan’s on Third.
$35.00 hc • 978-0-8118-7766-4
8 x 10 in, 224 pp, Rights: WE
SI NGLE SUBJECT COOKI NG
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WI NE
WINE COUNTRY: 30 POSTCARDS
By Thea Schrack
$9.95 • 978-0-8118-6516-6
4∂ x 6∑ in, 30 color postcards, Rights: W
THE WINE DECK
50 Ways to Choose, Serve
& Enjoy Great Wines
By Brian St. Pierre
Photographs by E.J. Armstrong
$13.95 deck • 978-0-8118-3654-8
3ß x 4∂ x 1ø in, 50 cards, Rights: W
OVER 85,000 COPIES SOLD
THE ART OF DECANTING
Bringing Wine to Life
By Sandra Jordan
with Lindsey Lee Johnson
$16.95 hc • 978-0-8118-5679-9
8 x 8 in, 132 pp, Rights: W
A PERFECT GLASS OF WINE
Choosing, Serving, and Enjoying
By Brian St. Pierre
$24.95 hc • 978-0-8118-1295-5
8∂ x 9£ in, 120 pp, Rights: W
OVER 95,000 COPIES SOLD
WINE JOURNAL
A Companion for Wine Lovers
By Brian St. Pierre
$30.00 hc • 978-0-8118-6560-9
7ø x 8¾ in, 192 pp, Rights: W
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 77 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 76
WI NE
The Winemaker Cooks
Menus, Parti es, and Pairings
By Christine Hanna • Photographs by Sheri Giblin
Over 19 million people visit the California wine
country every year to enjoy the area’s renowned
wine, food, and landscapes—and the casual life-
style. Christine Hanna—award-winning winemaker,
mother, and consummate hostess—epitomizes
the region’s laid-back approach to wine and food.
Hanna shares her wine expertise and entertaining
savvy with 100 recipes, and 75 color photographs
capture her tabletops overflowing with local
ingredients and products. A souvenir of the good
life, The Winemaker Cooks is sure to be savored
by wine lovers everywhere!
Christine Hanna is a food writer, cooking teacher and president
of Hanna Winery. She lives in Healdsburg, California.
Sheri Giblin is a San Francisco–based photographer.
$35.00 hc • 978-0-8118-6934-8
8∂ x 9½ in, 240 pp, Rights: W
Winerd
The Wine Tasting Game That Crushes Grape Fears
By Tamara Murphy
Wine tasting + wine trivia = major fun! This exciting
board game combines trivia with actual wine tasting,
making it perfect for parties. Be a winerd!
$35.00 BOX • 978-1-4521-0175-0
20 x 20 in, trivia cards (285 questions), notepad, 4 tasting cards, game board,
4 wine cork game pieces, 1 die, shrink-wrapped, Rights: W
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 79 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 78
WI NE
THE WINE LOVER’S COOKBOOK
Great Recipes for the Perfect Glass of Wine
By Sid Goldstein
Photographs by Paul Moore
Foreword by John Ash
$24.95 pb • 978-0-8118-2071-4
8£ x 9 in, 224 pp, Rights: W
OVER 165,000 COPIES SOLD
THE WINE LOVER’S GUIDE
TO THE WINE COUNTRY
The Best of Napa, Sonoma,
and Mendocino
By Lori Lyn Narlock and Nancy Garfinkel
Photographs by Michael Carabetta
$19.95 pb • 978-0-8118-4242-6
6 x 9 in, 336 pp, Rights: W
THE ULTIMATE WINERY GUIDE:
PACIFIC NORTHWEST
Oregon, Washington, and
British Columbia
By Christina Melander
Photographs by Janis Miglavs
$22.95 pb • 978-0-8118-5529-7
10 x 9∞ in, 120 pp, Rights: W
CHEESE & WINE
A Guide to Selecting, Pairing, and Enjoying
By Janet Fletcher
Photographs by Victoria Pearson
$24.95 hc • 978-0-8118-5743-7
8£ x 9 in, 144 pp, Rights: W
THE ULTIMATE WINERY GUIDE: SONOMA
Revised and Updated, Second Edition
By Heidi H. Cusick-Dickerson
Photographs by Richard Gillette
Preface by Rodney Strong
$19.95 pb • 978-0-8118-4200-6
10 x 9½ in, 120 pp, Rights: W
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WI NE
Wine Bites
More Than 75 Simpl e Morsels That Pair Perfectly with Wine
By Barbara Scott-Goodman • Photographs by Kate Mathis
Wine Bites is an inspiring cookbook for those
who entertain casually and frequently. More than
60 recipes for simple, tasty snacks, including
wine pairings for each, plus vivid color photographs
demonstrate how easy these delectable dishes are
to prepare. Step-by-step instructions for putting
together a first-class cheese plate, or transforming
pantry staples into hors d’oeuvres make this an
indispensable resource for great parties.
Barbara Scott-Goodman is the author of The Ski Country Cookbook.
She lives in New York City.
Kate Mathis is a commercial photographer based in New York.
$24.95 hc • 978-0-8118-7630-8
8¼ x 9 in, 160 pp, Rights: W
Vino Argentino
An I nsider’s Guide to the Wines and Wine Country of Argentina
By Laura Catena • Photographs by Sara Remington • Foreword by Jay Miller
In this book—part wine primer, part cultural
exploration, part introduction to the Argentine
lifestyle—discover where to eat, what to see,
and how to travel like a local with Laura Catena,
the Argentina-born, United States–educated,
globetrotting wine star. The world’s fifth largest
producer of wine, Argentina is home to malbec,
the country’s best-known indigenous grape. More
than 400,000 Americans and 600,000 Europeans
visit Argentina every year to enjoy the mighty
malbec, taste unparalleled food, trek the wide-open
country, and tango all night long in Buenos
Aires. Vino Argentino provides insider access to
beautiful Argentina.
Laura Catena belongs to the fourth generation of an Argentine-Italian
winemaking family and serves as president of Botega Catena Zapata. She
splits her time between San Francisco and Mendoza.
Sara Remington is a San Francisco–based photographer.
$27.50 hc • 978-0-8118-7330-7
6∑ x 8¾ in, 240 pp, Rights: W
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CULI NARY GI F TS + STATI ONERY
Foodie Fight Rematch
A Trivia Game for Seri ous Food Lovers
By Joyce Lock
Serving up all-new trivia questions, Foodie Fight is
back to test everyone’s culinary knowledge in the
ultimate rematch! Questions cover such categories
as: kitchen science, food history and geography,
food culture, whole foods, shopping smarts, cooking
vocabulary, ingredients, farming, fishing, gardening,
and more. Kitchen Poster questions add to the fun
as gamers try to identify cuts of meat, herbs, grains,
vegetables, and fruit using the enclosed kitchen
poster. Get ready to prove who’s the smartest foodie
in the kitchen!
Joyce Lock holds a master’s degree in gastronomic science from Boston
University. She is the author of Foodie Fight and Wine Wars.
$22.95 BOX • 978-0-8118-7858-6
6∂ x 4∂ x 2∂ in, hinged hardcover box with magnetic closure, 150 cards
(750 questions), 6 game boards, 90 game pieces, 1 die, illustrated kitchen poster,
shrink-wrapped, Rights: W
Cake Pops Kit
By Bakerella
Bakerella is back with an adorable kit that makes
whipping up these cute little treats as easy as can be!
The colorful booklet contains ten of the author’s
favorite projects (including five brand-new designs!)
along with step-by-step instructions for the
uninitiated. Also included is a cake pop stand to hold
each mini masterpiece after decorating, and enough
clear cello bags, cake pop sticks, gift cards, and
ribbon to wrap up 48 pops. This kit is a perfect gift
for bakers and crafters alike!
Angie Dudley is the creator of Bakerella.com, a wildly popular blog
chronicling her adventures in baking, and the author of the best-selling
and trendsetting Cake Pops.
$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 yards ribbon, block for holding cake pops, full-color photographs,
Rights: W


From the
New York Times
best-selling
author
Bakerella
Also Available
CAKE POPS NOTES
20 Notecards and Envelopes
By Bakerella
$14.95 • 978-1-4521-0291-7
4¼ x 5¼ in, 20 cards (10 designs repeating twice),
20 envelopes, full-color photographs, shrink-wrapped,
Rights: W
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CULI NARY GI F TS + STATI ONERY
Recipe Keeper
Illustrations by Katie Vernon
Recipe clutter is a thing of the past with this
beautifully illustrated “pocket” book. This
ultra-pretty package provides space for
organizing favorite recipes saved from magazines,
the Internet, friends, and family and comes
with preprinted stickers for identifying each of
the 12 roomy pockets.
$24.95 • 978-1-4521-0623-6
Hardcover with rounded corners, concealed Wire-O binding, 8 x 9½ in,
12 expandable pockets, 2 sticker sheets, shrink-wrapped, Rights: W
Cheese Papers
Beautiful Wrappers–Fresher Cheeses
Protect cheese in style with fabulous wrappers
perfect for storing and pretty enough to use as
cheese “gift wrap.” Ideal for any variety, whether it’s
aged Cheddar, Asiago, luscious triple-cream Brie,
or fresh mozzarella di bufala, these wrappers will
help keep cheese fresher, longer.
$12.95 • 978-1-4521-0810-0
11 x 14 in, 24 sheets in 3 designs, 3 sticker sheets,
shrink-wrapped, Rights: W
Eggs
fish
VEGGIES
LUNCH
Cocktails
SOUPS
appetizers
sweets
BREAKFAST
rice,
grains
&
beans
MEAT
BEVERAGES
salads
LUNCH
sides
PASTA
POULTRY
DINNER
BBQ
Grilling &
Barbecue
© 2012 Chronicle Books LLC
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© 2012 Chronicle Books LLC
© 2012 Chronicle Books LLC
TO:
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TYPE:
DATE:
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CULI NARY GI F TS + STATI ONERY
SUSHI-NERY
Mix and Match Stationery
By Amy Ennis
$8.95 • 978-0-8118-4263-1
6 x 7∂ in, 16 stationery sheets and
16 envelopes (4 color designs repeating
4 times), sticker sheet, polybagged,
Rights: W
WANDERLUST
COFFEE JOURNAL
By Troy Litten
$9.95 pb • 978-0-8118-6188-5
5 x 7ø in, 192 pp, Rights: W
RESTAURANTS TO CHECK OUT
A Do-It-Yourself Restaurant Guide
By Imagineering Company
$10.95 • 978-0-8118-4094-1
4½ x 6∞ in, 128 pp, 3 dividers with
2-color illustrations, pocket, Rights: W
OVER 80,000 COPIES SOLD
LA TABLE FRANÇAISE
NOTECARDS
By France Ruffenach
$14.95 • 978-0-8118-6564-7
5£ x 6ß in, 20 blank folded cards (5
images repeating 4 times), 20 envelopes,
Rights: W
LUNCH LINES
Tear-Out Jokes for School Lunches
By Dan Signer • Illustrated by Robert Shadbolt
$9.99 • 978-0-8118-7639-1
4 x 3 in, 384 perforated pages, 1-color
throughout, Rights: W
CHEZ PANISSE ECO-NOTECARDS
By Patricia Curtan
$14.95 box • 978-0-8118-7830-2
4¾ x 6 x 1¾ in, 16 cards (8 designs repeating
2 times), 16 envelopes,100% recycled paper, soy-based
inks, color illustrations, shrink wrapped, Rights: W
APPLES I HAVE EATEN
By Jonathan Gerken
$14.95 hc • 978-0-8118-7459-5
5 x 4 in, 108 pp, Rights: W

GIRL SCOUTS COOKIES JOURNAL
$9.95 pb • 978-1-4521-0239-9
5 x 7ø in, 192 pages, color illustrations, flexi-binding,
Rights: US
16 Stationery Sheets & Envelopes Plus Stickers
Mix & Match Stationery
Girl Scout Cookies®
GIRL SCOUTS MIX & MATCH STATIONERY
$8.95 • 978-1-4521-0241-2
6 x 7∂ in, 16 writing sheets and 16 envelopes
(4 designs repeating 4 times), sticker sheet, polybagged,
Rights: US
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BIRTHDAY CAKES NOTECARDS
By Kathryn Kleinman
$13.95 US • 978-0-8118-4618-9
5¼ x 6ß in, 20 blank cards and
envelopes (5 images repeating 4 times),
Rights: W
MADE ESPECIALLY FOR YOU
Labels for the Kitchen
$14.95 • 978-0-8118-6521-0
5½ x 7½ x 1 in, 30 sheets of labels,
Rights: W
CULI NARY GI F TS + STATI ONERY
KITCHEN STICKY NOTES
Helpful Notes for the Home Cook
$12.95 pb • 978-0-8118-7020-7
6 x 8 in, 22 sticky notepads (24 pp each), Rights: W
CUPCAKE SHOPPE STATIONERY
By Blanca Gómez
$9.95 • 978-0-8118-7236-2
6 x 7∂ in, 16 writing sheets and 16 envelopes
(4 color designs repeating 4 times), sticker sheet,
carton envelope, Rights: W
CAKE POPS NOTES
20 Notecards and Envelopes
By Bakerella
$14.95 • 978-1-4521-0291-7
4¼ x 5¼ in, 20 cards (10 designs repeating twice),
20 envelopes, full-color photographs, shrink-wrapped,
Rights: W
HAPPY BIRTHDAY! NOTECARDS
8 Notecards & Envelopes
Photographs by Annabelle Breakey
$9.95 • 978-1-4521-0197-2
Paperback portfolio, 4¼ x 6ø in, 8 cards
(2 designs repeating 4 times) 8 envelopes, full-color
photographs, Rights: W
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 85 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 84
CULI NARY GI F TS + STATI ONERY
Cake Stencils
Recipes and How-To Decorating I deas for Cakes and Cupcakes
Stencil Designs by Jessica Hische • Recipes by Tara Duggan
Photographs by Angie Cao
What do you get when you combine gorgeous
stencil designs, basic recipes for delicious cakes
and icings, and simple step-by-step decorating
tips? Wow-inspiring cakes! The 8 stencils include
patterns and letters that can be combined to create
hundreds of unique cakes and cupcakes. The reus-
able stencils are easily stored in a handy attached
pocket. Perfect for any celebration, Cake Stencils
makes decorating a piece of cake!
Jessica Hische is a designer whose work has appeared in Fast,
Fresh & Green. She lives in Brooklyn, NY.
Tara Duggan is a James Beard Award–winning food writer and cookbook
author. She lives in San Francisco.
Angie Cao is a San Francisco–based photographer.
$19.95 pb • 978-0-8118-7661-2
8∂ x 8∂ in, 12 pp, 10 food-safe stencils, Rights: W
Cath Kidston Cupcake Liners
By Cath Kidston
Pretty-as-can-be cupcake liners in four darling
patterns will make the world’s favorite baked
good that much more irresistible.
$9.95 box • 978-0-8118-7921-7
9 x 2¼ x 1¾ in, 100 liners, Rights: W
Cath Kidston Jam Jar Kit
Wrappings and Recipes for Delightful Jams and Preserves
By Cath Kidston
Cooks and crafters can use this darling kit to adorn
their homemade jams, sauces, and canned goods.
$14.95 US • 978-1-4521-0266-5
Box with lid: 6 x 8½ x 1¼ in, color booklet: 5½ x 4 ½ in, 12 pp, 8 color sticker
sheets, ornamental elastic string, 20 color paper jar toppers (5 designs repeating
4 times), shrink-wrapped, Rights: XUKE
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 85 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 84
CULI NARY GI F TS + STATI ONERY
Cupcake Kit
Recipes, Liners, and Decorating Tools for Making the
Cutest Cupcakes Ever!
By Elinor Klivans
Let them eat . . . cupcakes! This kit has everything
needed for making and decorating dozens of
cup-sized confections. Including a booklet filled
with 14 delicious recipes, it also comes with
250 decorative cup liners in two sizes, a pastry
bag, and an assortment of piping tips for creating
one-of-a-kind masterpieces. From classic
Chocolate Butterfly Cupcakes to decadent Rose
Petal Wedding Cupcakes, they’re the perfect
treat for birthdays, holidays, or any day in between.
Elinor Klivans’s most recent cookbooks include Cupcakes! and
Chocolate Cakes. She lives in Camden, Maine.
$19.95 kit • 978-0-8118-6659-0
6 x 8 x 2½ in, 64-page booklet, 250 cupcake liners, pastry bag,
5 piping tips, Rights: W
Pretty Cupcake Kit
Decorate Your Cupcakes I nstantly with Beautiful Liners, Flag Toppers,
and Creative Presentati ons
Projects by Shana Faust • Recipes by Elinor Klivans
Photographs by Johnny Miller
Bakers of every skill level will find something to love
about this handy little kit that includes a booklet
with basic recipes and simple, quick decorating
tips. Creative display and packaging ideas showcase
the cupcakes for special events such as wedding
shower favors and a spectacular three-tiered
cupcake tower. Packed with hundreds of decorative
paper liners and dozens of colorful flag toppers,
the Pretty Cupcake Kit comes with everything you
need to make the cutest cupcakes ever!
Shana Faust is a freelance stylist, designer, and co-author of Handmade
Weddings. She lives in New York City.
Elinor Klivans’s most recent cookbooks include Cupcakes! and
Chocolate Cakes. She lives in Camden, Maine.
Johnny Miller is a Brooklyn, New York–based photographer whose
clients include Martha Stewart Living.
$19.95 kit • 978-0-8118-7548-6
6 x 8 x 2½ in, 24-page booklet, 200 cupcake liners, 34 flag toppers, Rights: W
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CULI NARY GI F TS + STATI ONERY
MY A TO Z RECIPE BOX
An Alphabet of Recipes for Kids
By Hilary Karmilowicz
Illustrated by Melissa Sweet
$16.99 box • 978-0-8118-5521-1
6£ x 4∆ x 4 inch box. Includes 26 recipe cards,
26 blank cards, 2 sticker sheets, 4-color, Ages 3 and up,
Rights: W
MY LUNCH BOX
50 Recipes for Kids to Take to School
By Hilary Karmilowicz
Illustrated by Melissa Sweet
$16.99 box • 978-0-8118-6687-3
6£ x 4∂ x 3∂ inch box. Includes 26 recipe cards,
26 blank cards, 2 sticker sheets, 4-color, Ages 3 and up,
Rights: W
THE CHEESE TASTING PARTY KIT
Selecting and Serving International Cheeses
By Janet Fletcher
Photographs by Victoria Pearson
$16.95 box • 978-0-8118-6893-8
5∂ x 8 in, box with acetate lid, tri-fold intro card,
50 cheese cards, 50 die-cut cards (2 designs),
50 food-safe wooden toothpicks, Rights: W
SPROUT YOUR OWN SWEET SCENTS
Complete mini-garden kit with seeds, peat, and planters
$18.99 kit • 978-0-8118-6108-3
8½ x 8 x 2ß in, 32-page booklet, 3 biodegradable
plastic planters, 3 seed packets, 3 peat pellets,
Rights: W, Ages 4 to 12
BON APPÉTIT RECIPE BINDER
$24.95 • 978-0-8118-6824-2
11¾ x 11∞ in, 3-ring binder, 80 pp, 12 tabbed pocket dividers,
shrink-wrapped, hardcover easel, Rights: W
BON APPÉTIT CELEBRATIONS DECK
50 Recipes for Special Parties and Happy Holidays All Year Long
$14.95 deck • 978-0-8118-6896-9
4¢ x 5∞ in, 50 cards, Rights: W
FORTUNE CUPCAKES
This fortune-themed cupcake kit contains everything
bakers and cupcake lovers of all ages need to create
delicious cupcakes—featuring a recipe booklet plus
delectable die-cut wrappers bearing printed messages of
good fortune.
$14.99 US • 978-1-4521-0233-7
5 x 5 x 5 in, 75 cupcake liners, 30 cupcake wrappers with
fortune messages, 16-page recipe booklet, Rights: W,
Ages: 4 and up
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CULI NARY GI F TS + STATI ONERY
Wine Wars
A Trivia Game for Wine Geeks and Wannabes
By Joyce Lock
$19.95 box • 978-0-8118-6834-1
6∂ x 4∂ x 2∂ in, hinged hardcover box with magnetic
closure, 150 cards (750 questions), 6 game boards,
90 game pieces, 1 die, illustrated map of the wine
world, Rights: W
Foodie Fight
A Trivia Game for Serious Food Lovers
By Joyce Lock
$18.95 box • 978-0-8118-5864-9
6∂ x 4∂ x 2∂ in, 168 trivia cards, 6 game
boards (5∑ x 6∑ in), 108 game pieces, Rights: W
OVER 80,000 COPIES SOLD
Foodie Fight Rematch
A Trivia Game for Serious Food Lovers
By Joyce Lock
$22.95 box • 978-0-8118-7858-6
6∂ x 4∂ x 2∂ in, hinged hardcover box with
magnetic closure, 150 cards (750 questions), 6 game
boards, 90 game pieces, 1 die, illustrated kitchen
poster, shrink-wrapped, Rights: W
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CULI NARY GI F TS + STATI ONERY
Sushi Touch-and-Feel Stroller Cards
Crinkly seaweed! Sticky rice! Squishy salmon!
Smooth shrimp! Bumpy roe! Perfect for the hip
toddler, these tasty-looking touch-and-feel cards are
easy to attach to a stroller, backpack, or diaper bag
for yummy interactive entertainment on the go!
$9.99 box • 978-1-4521-0588-8
5 x 3∂ in, 5 flashcards on a ring with a strap, full-color
images throughout, Rights: XUK, XEU
Sweet Shoppe Stationery
By Fuko Kawamura
As sweet as a sundae on a summer day, this
mix-and-matchable stationery evokes the bygone
romance of old-fashioned soda fountains and
vintage treats. Matching stickers and a variety of
sheets and envelope designs provide plenty of
ways to share the love.
$9.95 • 978-1-4521-0629-8
Case with 2 acetate windows, 6 x 7¾ in, 16 writing sheets and 16 envelopes
(4 designs repeating 4 times), full-color illustrations, sticker sheet, Rights: W
WARNING: Possible entanglement or strangulation injury when
attached to crib or playpen. Do not attach to crib or playpen.
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CULI NARY GI F TS + STATI ONERY
Animal Doodles Place Mats
Story Doodles Place Mats
Yummy Doodles Place Mats
By Taro Gomi
Break out your pencils and crayons, and help the egg hatch and the chameleon change colors! Draw the noodles
in the soup and the toppings on the pizza! Dress characters up, choose a pet, and go on a vacation with these
giant coloring and doodling pads, each with 52 place mats! Picky eaters and restless restaurant-goers of all ages
will love Taro Gomi’s signature humor and welcome the invitation to imagine and create at mealtime.
Taro Gomi has created more than 350 books for readers of all ages and his work has been translated into more than 15 languages. He lives in Tokyo.
Animal Doodles Place Mats • $10.99 pad • 978-1-4521-0715-8
Story Doodles Place Mats • $10.99 pad • 978-1-4521-0739-4
Yummy Doodles Place Mats • $10.99 pad • 978-1-4521-0793-6
For all three place mats: 12 x 10 in, 52 sheets, b/w images throughout, Rights: W
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A
Absinthe, 23
Absinthe Cocktails, 23
All Cakes Considered, 11
American Cocktail, 18
Animal Doodles Place Mats, 89
Anna Getty's Easy Green Organic, 62
Antipasti, 40
Apples I Have Eaten, 82
Art of Decanting, 76
Art of the Bar, 23
Art of the Slow Cooker, 74
At Home with Michael Chiarello, 32, 41
At the Farmer's Market with Kids, 53
B
Baking for All Occasions, 10
Bartender's Deck, 23
Beach House Cookbook, 28
Beer: A Genuine Collection of Cans, 22
Beer Tasting Toolkit, 19
Best Casserole Cookbook Ever, 32, 69
Big Book of Appetizers, 72
Big Book of Breakfast, 72
Big Book of Casseroles, 72
Big Book of Easy Suppers, 72
Big Book of Fish & Shellfish, 72
Big Book of Potluck, 72
Big Book of Soups & Stews, 72
Big Night In, 47
Big Vegan, 65
Birthday Cakes Notecards, 83
Biscotti, 6
Bixology, 23
Blackbird Bakery Gluten-Free, 14
Blue Ribbon USA, 28
Bon Appétit Celebrations Deck, 86
Bon Appétit Recipe Binder, 86
Book of Beer Awesomeness, 21
Bottega, 41
Bread Bible, 6
Bride & Groom First and Forever
Cookbook, 28
Brittles, Barks & Bonbons, 6
C
Cafe Pasqual's Cookbook, 28
Cake Pops by Bakerella, 4
Cake Pops Kit, 80
Cake Pops Notes, 83
Cake Simple, 13
Cake Stencils, 84
Casual Cooking, 32
Cat Cora's Kitchen, 32
Cath Kidston Cupcake Liners, 84
Cath Kidston Jam Jar Kit, 84
Cheese & Wine, 78
Cheese Course, 68
Cheesemonger's Kitchen, 75
Cheese Papers, 81
Cheese Tasting Party Kit, 86
Chez Panisse Fruits & Vegetables
Eco-Notecards, 82
Chicken and Egg, 61
Chocolate Cakes, 6
Chocolate Deck, 10
Christmas Table, 38
Coffee, 23
Coffee Cakes, 8
Commonsense Kitchen, 24
Cooking at the Kasbah, 39
Cooking for Two, 28
Cooking Up a Storm, 56
Cook It in a Cup!, 54
Country Cooking of France, 46
Country Cooking of Ireland, 48
Country Cooking of Italy, 49
Crème Brûlée, 10
Crêpes, 6
Cupcake Kit, 8, 85
Cupcakes!, 8
Cupcake Shoppe Stationery, 83
D
Dad's Awesome Grilling Book, 36
Deep Dark Chocolate, 10
Delicious Dips, 68
Dim Sum, 46
Dinner Parties, 28
D.I.Y. Delicious, 62
Doodles Place Mats, 89
E
Easy Green Organic, 62
Easy Pressure Cooker Cookbook, 66
Eat & Play, 55
Eat, Drink, and Be Gorgeous Project, 34
Eat like a Man, 33
Edible Schoolyard, 62
Extreme Barbecue, 36
F
Fairy Parties, 51
Farmers' Market Desserts, 11
Farm Together Now, 62
Fast Breads, 17
Fast, Fresh & Green, 62
Fed Up with Lunch, 63
Fiesta Latina, 39
Firehouse Food, 32
Fire It Up, 37
First Real Kitchen Cookbook, 32
5 Spices, 50 Dishes, 39
Flavored Oils and Flavored Vinegars, 32
Flour, 15
Fondue, 70
Foodie Fight, 87
Foodie Fight Rematch, 80, 87
Fortune Cupcakes, 86
Four Seasons Pasta, 40
Fresh & Green Table, 64
Fresh from the Farmers' Market, 62
From Our House to Yours, 70
From Seed to Skillet, 60
G
Garden Anywhere, 62
Gentlemen, Start Your Ovens, 28
Gingerbread, 8
Girl in the Kitchen, 31
Girl Scouts Cookies Journal, 82
Girl Scouts Mix & Match Stationery, 82
Glorious Pasta of Italy, 47
Glorious Soups and Stews of Italy, 47
Good Day for Salad, 68
Grilled Cheese, 68
Grill Every Day, 36
Grill Pan Cookbook, 68, 74
Guac Off!, 68
H
Handheld Pies, 66
Happy Birthday! Notecards, 83
Harvest of Pumpkins and Squash, 72
Heirloom Beans, 68
Heirloom Tomato Cookbook, 74
Highballs High Heels, 20
Hip Sips, 20
Holiday Cocktails Deck, 38
Holiday Crafting & Baking with Kids, 38
How to Cook Like a Top Chef, 30
Humphrey Slocombe Ice Cream Book, 3
I
Ice Creams & Sorbets, 6
Ice Cream Treats, 10
I Love Macarons, 16
I'm so happy it's happy hour, 18
Irish Pub Cookbook, 40
J
James Beard Foundation's Best of
the Best, 29
K
Kathy Casey's Northwest Table, 56
Kids in the Holiday Kitchen, 38
Killer Chili, 70
Kitchen Sticky Notes, 83
Kokkari, 45
L
La Paella, 39
L.A.'s Original Farmers Market Cook-
book, 56
La Table Française Notecards, 82
Legends of Texas Barbecue
Cookbook, 36
Let's Cook Japanese Food!, 46
Let's Go to the Farmer's Market, 53
Lobel's Meat Bible, 74
Love in Spoonfuls, 50
Lunch Lines, 82
Luscious Chocolate Desserts, 10
Luscious Coconut Desserts, 10
Luscious Lemon Desserts, 10
M
Macaroni & Cheese, 70
Made Especially for You, 83
Madhur Jaffrey's Quick & Easy Indian
Cooking, 42
Make Me a Cake!, 54
Margaritas, Mojitos & More, 20
Martin Yan Quick & Easy, 46
Martin Yan's China, 46
Masala Farm, 58
Mastering the Art of Chinese Cooking, 43
Mastering the Grill, 37
Mastering the Grill Deck, 37
Meat Club Cookbook, 28
Meatloaf, 70
Menus for Chez Panisse, 59
TI TLE I NDEX
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 91 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 90
TI TLE I NDEX
Michael Chiarello's Bottega, 41
Michael Chiarello's Casual Cooking, 32
Michael Chiarello's Flavored Oils and
Flavored Vinegars, 32
Miette, 5
Milk & Cookies, 9
Mini Bar: Rum, 20
Mini Bar: Tequila, 20
Mini Bar: Vodka, 20
Modern Asian Flavors, 46
Morocco, 44
My A to Z Recipe Box, 86
My Lunch Box, 86
N
Nantucket Holiday Table, 38, 56
New Crêpes, 73
New Irish Table, 40
Newlywed Cookbook, 25
New Thanksgiving Table, 38
New Vegetarian, 70
New Whole Grains Cookbook, 62
NFL Gameday Cookbook, 36
99 Bottles of Beer Journal Set, 19
Noodles Every Day, 46
Northwest Table, 56
O
Official High Times Cannabis
Cookbook, 71
Olive Oil, 74
Olives, Anchovies, and Capers, 68
P
Painted Cookies, 16
Party in a Cup!, 54
Perfect Glass of Wine, 76
Perfect Pops, 12
Pestos, Tapenades & Spreads, 74
Pizza, 74
Plenty, 65
Porch Parties, 23
Potpies, 70
Poulet, 75
Pressure Cooking for Everyone, 72
Pretty Cupcake Kit, 8, 85
Princess Cupcakes, 51
Princess Tea, 51
Puff, 74
Pure Vegan, 57
Q
Quick & Easy Chinese, 42
Quick & Easy Indian Cooking, 42
Quick & Easy Korean Cooking, 42
Quick & Easy Mexican Cooking, 42
Quick & Easy Thai, 42
Quick & Easy Vietnamese, 42
R
Raw Awakening, 34
Real Thai, 39
Real Vegetarian Thai, 39
Recipe Keeper, 81
Restaurants to Check Out, 82
Ribs, Chops, Steak & Wings, 36
Ruhlman's Twenty, 27
Rum Drinks, 20
Rustica, 45
S
Salad Dressings, 74
¡ Salpicón! Cookbook, 39
Salumi, 39
San Francisco Chronicle Cookbook, 56
San Francisco Ferry Plaza Farmers'
Market Cookbook, 56
Sangria, 20
Saveur The New Comfort Food, 29
Seasons in the Wine Country, 56
See's Famous Old Time Candies, 10
Seriously Simple, 28
Simply Organic, 62
Sips & Apps, 20
Ski Country Cookbook, 28
Skinny Dips, 62
Sky High, 8
Slow Cooker: The Best Cookbook
Ever, 69
Slow Fire, 35
Smoothies, 20
Solo Suppers, 28
Southern Cakes, 8
Southern Cocktails, 23
Southern Pies, 17
Spice & Ice, 20
Sprout Your Own Sweet Scents, 86
Star Wars Cookbook, 55
Sticky, Chewy, Messy, Gooey, 10
Stonewall Kitchen Appetizers, 68
Stonewall Kitchen Breakfast, 68
Stonewall Kitchen Grilling, 68
Stonewall Kitchen Winter
Celebrations, 68
Story Doodles Place Mats, 89
Sugar Cube, 2
Sunday Brunch, 67
Sunday Roasts, 67
Sunday Soup, 70
Super-Charged Smoothies, 20
Super Smoothies, 20
Sushi-nery, 82
Sushi Touch-and-Feel Stroller Cards, 88
Sweet Miniatures, 10
Sweet Shoppe Stationery, 88
T
Tagine Deck, 74
Take Away, 44
Tapas, 39
Tartine, 7, 10
Tartine Bread, 7
Tea & Crumpets, 8
Tequila, 23
Time for Dinner, 32
Toddler Café, 50
Tony and the Pizza Champions, 50
Top Chef: The Cookbook, 30
Top Chef: The Quickfire Cookbook, 30
Top Chef Quickfire Challenge Game, 30
Top Pot Hand-Forged Doughnuts, 13
Tra Vigne Cookbook, 32
Turquoise, 46
Twist It Up, 52
U
Ultimate Bar Book, 20
Ultimate Winery Guides, 78
V
Very Merry Cookie Party, 38
Vino Argentino, 79
W
Wanderlust Coffee Journal, 82
Weber's Big Book of Grilling, 36
Whole Beast Butchery, 26
Whoopie Pies, 12
Wine Bites, 79
Wine Country Postcards, 76
Wine Deck, 76
Wine Journal, 76
Wine Lover's Cookbook, 78
Wine Lover's Guide to the Wine
Country, 78
Winemaker Cooks, 77
Winerd, 77
Wine Wars, 87
Wok Every Day, 46
Wookiee Pies, Clones Scones, and
Other Galactic Goodies, 55
Y
Yummy Doodles Place Mats, 89
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GOURMET
5 Spices, 50 Dishes
$19.95 PB • 978-0-8118-5342-2
Blackbird Bakery Gluten-Free
$24.95 HC • 978-0-8118-7331-4
Art of the Slow Cooker
$24.95 PB • 978-0-8118-5912-7
Cake Pops by Bakerella
$19.95 HC • 978-0-8118-7637-7
Cheese & Wine
$24.95 HC • 978-0-8118-5743-7
Chicken and Egg
$24.95 PB • 978-0-8118-7045-0
Chocolate Cakes
$22.95 PB • 978-0-8118-6872-3
Eat Like a Man
$30.00 HC • 978-0-8118-7741-1
Farmer’s Market Dessetts
$24.95 PB • 978-0-8118-6672-9
Fast, Fresh & Green
$24.95 PB • 978-0-8118-6566-1
Foodie Fight
$18.95 BOX • 978-0-8118-5864-9
Milk & Cookies
$24.95 HC • 978-0-8118-7254-6
New Vegetarian
$19.95 PB • 978-0-8118-6579-1
Perfect Pops
$16.95 HC • 978-1-4521-0192-7
Plenty
$35.00 HC • 978-1-4521-0124-8
Ribs, Chops, Steaks & Wings
$19.95 PB • 978-0-8118-6826-6
Sips & Apps
$19.95 HC • 978-0-8118-6406-0
Skinny Dips
$18.95 PB • 978-0-8118-7142-6
Sunday Soup
$19.95 PB • 978-0-8118-6032-1
Wine Bites
$24.95 HC • 978-0-8118-7630-8
Featured Spinner Assortments
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[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 93 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 92
ISBN: 978-1-4521-8547-7
Dimensions: 26 in. x 26 in. x 73.5 in.
Weight: 33 lbs.
Large pocket: 9.25 in. x 4 in. capacity
Small pocket: 8 in. x 3 in. capacity
To order contact your local Sales Rep
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Victoria, Australia
Phone: (613) 8520-6444
Fax: (613) 8520-6422
info@hardiegrant.com.au
New Zealand
Bookreps NZ Ltd.
2/39 Woodside Avenue
Northcote, Auckland 0627
New Zealand
Phone: (64) 9-419-2635
AFRICA: South Africa
Real Books
137 Smit Street
Braamfontein 2001
Johannesburg, South Africa
Phone: (27) 11-403-3700
Fax: (27) 11-339-3169
realbook@global.co.za
Israel, Lebanon, Jordan,
United Arab Emirates,
Bahrain & Turkey
Anna Martini
Hachette Book Group
Friedenstr. 24
50676
Cologne, Germany
Tel: +49.221.923.27.70
Fax: +49.221.923.27.71
a.martin@t-online.de
Pakistan & Other Middle
East Countries
Jennifer Espaillat
Hachette Book Group
237 Park Ave, #15-167B
New York, NY 10017, USA
Tel: +1.212.364-1515
Fax: +1.212.364.0933
jennifer.espaillat
@hbgusa.com
Latin America, Caribbean
and Bermuda
Jerry C. Carrillo
J.C.C. Enterprises, Inc.
P.O. Box 6146
Santa Fe, New Mexico
87502, USA
Tel: +1.505.986.8458
Fax: +1.505.438.0206
jerry@jc-carrillo.com
GIFT REPRESENTATIVES
California, Nevada, Hawaii
Stephen Young & Assoc.
Los Angeles, CA Showroom
Phone: 800-282-5863
Fax: 888-748-5895
Mid-Atlantic
DC, DE, MD,
Eastern PA, VA
Lines by Alan Green
Phone: 301-469-6177
Fax: 301-365-2884
alan@linesbyalangreen.com
Midwest
IL, IN, KY, MI, OH
Kelley and Crew
Chicago, IL Showroom
Phone: 800-373-1712
Fax: 773-763-3024
kcrewreps@gmail.com
Midwest
MN, ND, SD, WI
Square One
Minneapolis, MN
Showroom
Phone: 800-252-1474
Fax: 952-908-3224
info@squareonereps.com
New England
CT, MA, ME, NH, RI, VT,
Upstate New York
Mary Harper Group
Phone: 888-664-1704
Fax: 888-664-1292
inquiries
@maryharpergroup.com
www.maryharpergroup.com
New York Metro, New Jersey
Mary Harper Group
Phone: 888-664-1704
Fax: 888-664-1292
inquiries
@maryharpergroup.com
www.maryharpergroup.com
Pacific Northwest
ID, OR, MT, WA
Bettencourt
Seattle, WA Showroom
Phone: 800-462-6099
Fax: 206-762-2457
info@bettencourtgroup.com
Southeast
AL, FL, GA, MS, NC,
SC, TN
The Simblist Group
Atlanta, GA Showroom
Phone: 800-524-1621
Fax: 404-524-8901
info@simblistgroup.com
Southwest
AZ, CO, NM, UT, WY
Mary Jane McKitis
& Associates
Phone: 800-625-4847
Fax: 800-625-4847
mjmckitis@aol.com
South and Midwest
AR, IA, KS, LA, MO,
NE, OK, TX
Anne McGilvray & Company
Dallas, TX Showroom
Phone: 800-527-1462
Fax: 214-638-4440
chronicle
@annemcgilvray.com
West Virginia and
Western PA
Pamela Miller
PDM Enterprises
Phone: 412-881-7033
Fax: 412-881-7033
repref23@aol.com
SALES REPRESENTATI VES

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