ten speed press - The Crown Publishing Group

SPRING + SUMMER 2016
TEN SPEED PRESS
food + drink
FORTHCOMING FALL 2015 TITLES
4
CATALOG
OCTOBER
COPY
“No chef captures the flavors of the moment
better than Yotam Ottolenghi.”
—Bon Appétit
“Ottolenghi is a genius with vegetables—it’s possible
that no other chef has devised so many clever ways
to cook them.”
—Food & Wine
NOPI: THE COOKBOOK
YOTAM OTTOLENGHI AND RAMAEL SCULLY
ISBN: 978-1-60774-623-2
eBook ISBN: 978-1-60774-624-9
SEPTEMBER
“Near & Far is a delicious paean to the culinary glories
of world travel, and the grounding comfort found in
returning to one’s own home kitchen. Heidi Swanson
has married her keen traveler’s eye to her devoted
home cook’s soul, and created a quietly sumptuous
masterpiece rooted in place that stands alongside
the work of Pico Iyer and Yotam Ottolenghi for sheer,
mouthwatering breadth. This book will never leave
my kitchen.”
—Elissa Altman, author of Poor Man’s Feast
NEAR & FAR
Recipes Inspired by Home and Travel
HEIDI SWANSON
ISBN: 978-1-60774-549-5
eBook ISBN: 978-1-60774-550-1
HOME COOKED
100 Essential Recipes for a New Way to Cook
ANYA FERNALD WITH JESSICA BATTILANA
Anya Fernald’s style of cooking is rustic and simple,
shaped by her years of experience working on farms, living
in Italy, and running Slow Food Nation—but it is also
sophisticated and brilliant. Her secret: creating beautiful,
flavorful base ingredients ahead of time that can later be
used to assemble luscious meals. In Home Cooked, Fernald
teaches readers these heritage skills for homemade sauces,
pickles, and slow-cooked meats while guiding readers into
becoming more intuitive home cooks.
Anya Fernald is a sustainable food expert and cofounder
and CEO of the Belcampo Meat Co., the world’s largest
sustainable meat company. She organized and headed
up Slow Food Nation, launched the Eat Real Festival, and
created the Food Craft Institute. She lives in Oakland, CA.
Jessica Battilana has coauthored three cookbooks and her
work has appeared in Martha Stewart Living, New York
Times, Wall Street Journal, Gastronomica, Saveur, Sunset,
and the Best Food Writing 2008 Anthology. She lives in
San Francisco.
Cooking – American – California Style • On sale 3/29/2016 • $35.00 hardcover (Can $45.00) • ISBN: 978-1-60774-840-3
eBook ISBN: 978-1-60774-841-0 • 8 x 10; 304 pages; 100 full-color photos • All Rights: Crown
3
MARCH
A recipe-driven guide for stocking your pantry with
homemade base ingredients that can be used to
transform easy weeknight meals, by the cofounder
of the Belcampo Meat Co.
From Home Cooked
CHILTERN FIREHOUSE
NUNO MENDES AND ANDRÉ BALAZS
APRIL
6
A gorgeously photographed cookbook featuring the
food and atmosphere of London’s white-hot Chiltern
Firehouse, a playful New York–style brasserie drawing
crowds from around the globe.
Housed in a former fire station in London’s Marylebone
neighborhood, Chiltern Firehouse has become the talk
of London. Owned by hotelier André Balazs, whose other
properties include the Chateau Marmont and the Mercer
Hotel, the exquisitely designed space is overflowing with
A-listers every night of the week. What draws them in
is the design, but what makes them stay is chef Nuno
Mendes’s incredible food—crab doughnuts, monkfish
cooked over pine, and wood-grilled Iberico pork. With a
lush, transporting package, Chiltern Firehouse will bring the
charm of London’s hottest restaurant to America’s shores.
Nuno Mendes was born in Portugal and trained at the
California Culinary Academy before working for chefs
like Ferran Adria, Jean-Georges Vongerichten, and
Wolfgang Puck.
André Balazs is a world-renowned hotelier and
restauranteur with properties in New York, Los Angeles,
Miami, and the Hamptons. Chiltern Firehouse is his first
European venture.
Cooking – Restaurants • On sale 4/19/2016 • $40.00 hardcover (Can $51.00)
ISBN: 978-1-60774-992-9 • eBook ISBN: 978-1-60774-993-6 • 8 1⁄2 x 10; 324 pages; 100 full-color photographs
North American English Rights: Crown; All Other Rights: Cornerstone
From Chiltern Firehouse
AROUND THE FIRE
Recipes for Inspired Grilling and Seasonal
Feasting from Ox Restaurant
GREG DENTON AND GABRIELLE QUIÑÓNEZ DENTON
WITH STACY ADIMANDO
MARCH
10
The highly anticipated and innovative cookbook from
the duo behind one of Portland, Oregon’s favorite
restaurants, Ox, featuring recipes for year-round backyard
grilling inspired by the wood-fire cooking traditions of
Latin America.
Greg Denton and Gabrielle Quiñónez Denton’s “Argentineby-way-of-Portland” cooking at Ox Restaurant has redefined
our understanding of what grilled cuisine can be. Their debut
cookbook will similarly open readers’ eyes to the wonderful
possibilities of the backyard barbecue. Inventive, flavorful,
and achievable recipes showcase unexpected cuts of meat,
seasonal produce (proving that grill-centric parties can be
surprisingly vegetarian-friendly), and plenty of starters, salads,
desserts, and drinks to round out your next outdoor feast.
Greg Denton and Gabrielle Quiñónez Denton are the chefs
and owners of the critically acclaimed Ox Restaurant in
Portland, OR. The James Beard Award finalists and Food &
Wine best new chefs have earned rave reviews and legions
of fans for their creative and edgy cooking.
Stacy Adimando is a freelance food and travel journalist,
cookbook author, culinary instructor, and the former
food editor at Every Day with Rachael Ray. She lives in
San Francisco.
Cooking – Barbecue • On sale 3/29/2016 • $32.50 hardcover (Can $41.50) • ISBN: 978-1-60774-752-9 • eBook ISBN: 978-1-60774-753-6
7 5⁄8 x 10 5⁄8; 272 pages; 100 full-color photos • All Rights: Crown
From Around the Fire
SWEETER OFF THE VINE
Fruit Desserts for Every Season
YOSSY AREFI
A beautiful collection of flavor-forward recipes, Sweeter
Off the Vine celebrates fresh, vibrant produce throughout
the year. Summer’s wild raspberries become Raspberry
Pink Peppercorn Sorbet, red rhubarb is roasted to adorn a
pavlova, juicy apricots are baked into galettes with saffron
sugar, and winter’s bright citrus shines in Blood Orange
Doughnuts and Tangerine Cream Pie. Through the clever
use of bold flavors, author Yossy Arefi enhances each fruits’
sweetness in a unique and delicious way.
Yossy Arefi is a food photographer, former professional baker,
and the creator of award-winning blog Apt. 2B Baking Co.
She also runs the Project Dessert column on Food52. Her
work has been featured in Bon Appétit, T magazine, Saveur,
Good Housekeeping, Modern Farmer, and Pure Green
Magazine, among others. She lives in Brooklyn.
Cooking – Baking • On sale 3/22/2016 • $23.00 hardcover (Can $30.00) • ISBN: 978-1-60774-858-8
eBook ISBN: 978-1-60774-859-5 • 7 3⁄8 x 9 3⁄16; 240 pages; 100 full-color photos • All Rights: Crown
15
MARCH
A charming cookbook filled with heirloom-quality recipes
for pies, cakes, tarts, ice cream, preserves, and other sweet
treats updated for today’s cook, highlighting the fruit of
each season.
From Sweeter Off the Vine
BASQUE
A Love Letter in Recipes from the
Kitchen of Txikito
ALEXANDRA RAIJ AND EDER MONTERO
WITH REBECCA FLINT MARX
APRIL
18
A fun and engaging collection of traditional Basque
recipes from the acclaimed chef-owners of New York
City restaurants Txikito, La Vara, and El Quinto Pino.
Few cuisines have captured the imaginations of or inspired
more chefs around the world than that of Spain—and
within the Spanish culinary pantheon, Basque cooking
is considered one of the country’s most fascinating and
essential traditions. In Basque, star chefs Alexandra Raij
and Eder Montero take readers on a tour of the Basque
countryside, revealing the iconic ingredients, elegant
techniques, and traditional dishes that define the region’s
revered cooking style.
Alexandra Raij and Eder Montero opened El Quinto Pino
in 2007 followed by Txikito, New York’s only Basque
restaurant, and La Vara. Raij was voted Eater’s 2012
Chef of the Year for New York City, and has appeared on
Iron Chef America, Food Curated, Foodography, and
No Reservations. They live in New York City.
Rebecca Flint Marx is a senior editor at San Francisco
magazine and the winner of the 2013 IACP Bert Greene
Award for Culinary Memoir and a 2015 James Beard
Foundation Journalism Award. She lives in San Francisco.
Cooking – Spanish • On sale 4/5/2016 • $29.99 hardcover (Can $38.99) • ISBN: 978-1-60774-761-1
eBook ISBN: 978-1-60774-762-8 • 7 7⁄16 x 9 3⁄4; 256 pages; 65 full-color photos • All Rights: Crown
BROTH AND STOCK FROM
THE NOURISHED KITCHEN
60 Recipes to Make at Home
JENNIFER MCGRUTHER
MAY
20
From the creator of the beloved website The Nourished
Kitchen, this cookbook explores foundational recipes for
making nutritious broths, soups, stews, gravies, and other
dishes using a variety of stocks.
A trusted authority on traditional foods, Jennifer McGruther
has been touting the value of nutrient-rich broth since
before it was trendy. Rich in protein, calcium, magnesium,
and other trace minerals, broth has outstanding health
properties. Broth and Stock from the Nourished Kitchen
is the ideal guide for anyone looking to integrate these
healthful concoctions into their daily lives.
Jennifer McGruther is a writer, national speaker, and
cooking instructor. Her website, NourishedKitchen.com,
features traditional and whole food recipes that are
elegant and simple. She lives on the Olympic Peninsula
in Washington State.
ALSO BY JENNIFER MCGRUTHER
THE NOURISHED KITCHEN
$27.99 trade paperback (Can $33.99)
ISBN: 978-1-60774-468-9
eBook ISBN: 978-1-60774-469-6
7 7⁄16 x 10; 320 pages; full color
Cooking – Natural Foods • On sale 5/31/2016 • $17.99 trade paperback (Can $23.99) • ISBN: 978-1-60774-931-8
eBook ISBN: 978-1-60774-932-5 • 7 x 8; 208 pages; 100 full-color photos • All Rights: Crown
COOK KOREAN!
A Comic Book with Recipes
ROBIN HA
JULY
22
A charming introduction to the basics of Korean cooking
in graphic novel form, with recipes and ingredient profiles
presented through light-hearted comics.
Playful and instructive, this intersection of cookbook
and graphic novel is sure to delight. Illustrator Robin Ha
presents colorful, humorous comics that fully illustrate all
the steps and ingredients necessary for each recipe in a
clear, concise manner, providing cultural background and
personal stories. Perfect for Korean cuisine beginners and
seasoned cooks alike, Cook Korean! makes this exotic fare,
rapidly growing in popularity across the U.S., accessible,
fun, and inviting.
Robin Ha was born in Seoul, Korea and grew up reading and
drawing comics. She has a BFA in illustration and her work
has been published in independent comic anthologies such
as Secret Identities and The Strumpet, as well as in Marvel
Comics publications and in Heavy Metal Magazine. She
lives in Falls Church, VA.
Cooking – Asian • On sale 7/5/2016 • $18.99 trade paperback (Can $24.99) • ISBN: 978-1-60774-887-8
eBook ISBN: 978-1-60774-888-5 • 7 x 10; 176 pages; 180 full-color illustrations • All Rights: Crown
ALL UNDER HEAVEN
THE NAKED DIET
Recipes from the 35 Cuisines of China
TESS WARD
CAROLYN PHILLIPS
A comprehensive, contemporary portrait of China’s
culinary landscape and the geography and history that
have shaped it over time, with more than 300 recipes.
This cookbook, part of a unique partnership with revered
publisher McSweeney’s, explores the rich and vibrant
culinary traditions of China. Using clear and thoughtful
instruction, author Carolyn Phillips explains the ingredients,
techniques, and recipes that create 35 of the country’s
distinctive regional cuisines. Interwoven with tales of
Phillips’s family history and experiences living in Taiwan,
All Under Heaven is a fresh perspective on one of the
world’s most ancient food traditions.
Carolyn Phillips is a scholar, author, and artist whose
writings have appeared everywhere from Lucky Peach to
Gastronomica. She is also the author of The Dim Sum Field
Guide, forthcoming in August 2016 (see page 31). She lives
in the San Francisco Bay Area.
Cooking – Chinese • On sale 4/19/2016 • $40.00 hardcover (Can $51.00) • ISBN: 978-1-60774-982-0
eBook ISBN: 978-1-60774-983-7 • 8 x 10; 524 pages; 100 2-color illustrations • All Rights: Crown
In The Naked Diet, author Tess Ward shares her personal
prescription for renewal: a collection of bare, stripped-down
recipes composed of the most nutrient-rich and simple
foods. This is not a deprivation diet but an achievable
lifestyle where food is enjoyed and celebrated in its purest
form. Lamb Meatballs with Rhubarb Sauce, Smoked Tofu
Panzanella with Figs, Hot and Spicy Seafood Soup with
Crispy Shallots, Soba Noodle Salad with Cucumber and
Mango—these delicious dishes support and fuel the
body while encouraging optimal health.
London-based food blogger Tess Ward is a Le Cordon
Bleu–trained chef and has worked in the kitchens of River
Cottage and The Ritz. She develops recipes for the Grazia
restaurant column and for brands such as Le Creuset.
Cooking – Health • On sale 3/15/16 • $24.99 hardcover (Can $32.99) • ISBN: 978-1-60774-994-3 • eBook ISBN: 978-1-60774-995-0
7½ x 9½; 128 pages; 60 full-color photos • US and Canada Rights: Crown • All Other Rights: Quadrille Publishing Ltd.
25
APRIL
APRIL
24
A transformative approach to healthy eating, featuring
60 satisfying and flavor-packed recipes.
SMUGGLER’S COVE
THE ELEMENTS OF PIZZA
Exotic Cocktails, Rum, and the Cult of Tiki
Unlocking the Secrets to World-Class
Pies at Home
MARTIN CATE
KEN FORKISH
Originating as escapist fantasies for depression-era
Americans, tiki cocktails and the bars that served them are
drenched in lore and legend. Smuggler’s Cove is rich with
tiki history: how drinks were invented and stolen, Caribbean
journeys, Hollywood scandals, mid-century dreams, and
how an entire generation was swept up in a craze for tiki.
A complete primer to the history and various styles of rum
rounds out this unique and joyous cocktail collection.
Martin Cate is the founder and owner of Smuggler’s Cove,
which has been lauded by national media and was voted
one of the 20 best bars in the world by Drinks International
magazine in 2014.
A comprehensive cookbook offering an unprecedented
look into the mechanics of pizza-making, with inspired
topping ideas and scores of recipes for every style of pie.
Ken Forkish is one of the most respected bread-baking
authorities in the world. Here he offers a complete education
in the craft of artisanal pizza-making with rigorously tested
recipes that prove even home bakers can make flavorful,
texturally sublime crusts.
Ken Forkish is the owner of the popular Portland, OR
restaurants Ken’s Artisan Bakery, Ken’s Artisan Pizza, and
Trifecta Tavern & Bakery. His first book, Flour Water Salt
Yeast, won both a James Beard and an IACP award.
ALSO BY KEN FORKISH
FLOUR WATER SALT YEAST
$35.00 hardcover (Can $41.00)
ISBN: 978-1-60774-273-9
eBook ISBN: 978-1-60774-274-6
8 x 10; 272 pages; full color
Cooking – Wine & Spirits • On sale 6/7/2016 • $30.00 hardcover (Can $39.00) • ISBN: 978-1-60774-732-1
eBook ISBN: 978-1-60774-733-8 • 7 7⁄16 x 9; 272 pages; 100 full-color photos • North American Rights: Crown; All Foreign Rights: Straus Literary
Cooking – Pizza • On sale 4/19/2016 • $30.00 hardcover (Can $39.00) • ISBN: 978-1-60774-838-0
eBook ISBN: 978-1-60774-839-7 • 8 x 10; 240 pages; 100 full-color photos • All Rights: Crown
27
APRIL
JUNE
26
An illustrated history of tiki and rum culture in America,
with cocktail recipes, from the beloved San Francisco bar
Smuggler’s Cove.
SPRITZ
Italy’s Most Iconic Aperitivo Cocktail,
with Recipes
TALIA BAIOCCHI AND LESLIE PARISEAU
APRIL
28
A narrative about the unlikely history and culture of spritz
cocktails, with 50 classic and modern recipes.
Spritz—a bitter and bubbly wine-based cocktail—is
experiencing a wave of popularity in America, but actually
has roots in ancient Rome. Here, the authors explore the
culture of aperitivo, Italy’s spritz trail, and the drink’s revival
via narrative essays, stunning photographs, and art decoinspired illustrations.
Talia Baiocchi is the editor-in-chief of Punch and the author
of James Beard Award–nominated Sherry. She has written
for Bon Appétit, Wine Spectator, and more. She lives in
Brooklyn.
Leslie Pariseau is the former deputy editor of Punch. She has
written for GQ, Esquire, and Saveur. She lives in Brooklyn.
ALSO BY TALIA BAIOCCHI
SHERRY
$24.99 hardcover (Can $28.99)
ISBN: 978-1-60774-581-5
eBook ISBN: 978-1-60774-582-2
6½ x 9; 272 pages; full color
Cooking – Wine & Spirits • On sale 4/5/2016 • $16.99 hardcover (Can $21.99) • ISBN: 978-1-60774-885-4
eBook ISBN: 978-1-60774-886-1 • 5 1⁄2 x 8; 144 pages; 50 full-color photos • All Rights: Crown
SOUTHERN SPIRITS
THE DIM SUM FIELD GUIDE
Four Hundred Years of Drinking in the
American South, with Recipes
CAROLYN PHILLIPS
ROBERT F. MOSS
A captivating narrative tracing the rich history of
liquor, beer, and wine in the American South, including
40 cocktail recipes.
The first book to tell the full story of Southern drinking
culture, Southern Spirits explores how liquor, beer, and
wine are deeply intertwined with the history of the region.
Southern Spirits starts with the colonists who first found
themselves stranded in a new world without their native
beer, and follows the story to the modern day, when classic
spirits and cocktails of the pre-Prohibition South are back
in vogue. This book challenges the stereotypes of Southern
drinking culture, revealing how the region’s fascinating
history has shaped America as a whole.
Robert F. Moss is a food and drinks writer and culinary
historian from Charleston, SC. He is the contributing
barbecue editor for Southern Living and the Southern food
correspondant for Serious Eats. His work has appeared in
Garden & Gun, Los Angeles Times, Charlotte Observer,
Texas Monthly, Columbia Free Times, Early American
Life, and others. He is the author of The Barbecue Lovers
Carolina, Barbecue: The History of an American Institution,
and Going Lardcore: Adventures in New Southern Dining.
Cooking – Wine & Spirits • On sale 4/12/2016 • $24.99 hardcover (Can $32.99) • ISBN: 978-1-60774-867-0
eBook ISBN: 978-1-60774-868-7 • 6 1⁄2 x 7 13⁄16; 256 pages; 40 2-color illustrations • All Rights: Crown
From chefs to bloggers to diners, everyone in the food
world is obsessed with dim sum, the teahouse tradition
of dining on delicious roast meats and dumplings. Author
and illustrator Carolyn Phillips demystifies this rich, nuanced
culinary tradition in The Dim Sum Field Guide, a pocket-size,
definitive resource featuring 80 hand-drawn illustrations.
Armchair travelers and Asian food enthusiasts alike will
be delighted by this detailed yet accessible look at the
distinctly Chinese art of eating well.
Carolyn Phillips is a scholar, author, and artist whose
writings have appeared everywhere from Lucky Peach to
Gastronomica. She is also the author of All Under Heaven,
forthcoming in April 2016 (see page 24). She lives in the
San Francisco Bay Area.
Cooking – Reference • On sale 8/30/2016 • $14.99 hardcover (Can $19.99) • ISBN: 978-1-60774-956-1
eBook ISBN: 978-1-60774-957-8 • 5 ½ x 6¼; 176 pages; 80 line illustrations • All Rights: Crown
31
AUGUST
APRIL
30
A whimsically illustrated, authoritative guide to the
“taxonomy” of dim sum.
AUGUST/APRIL
32
MUSHROOMS OF THE
REDWOOD COAST
A Comprehensive Field Guide to the Fungi
of Coastal Northern California
NOAH SIEGEL AND CHRISTIAN SCHWARZ
This richly illustrated book provides a sweeping reference
to help readers find and identify mushrooms in coastal
California. Extensively researched to give the most current
knowledge, and with 750 illustrated species, this is by far
the most modern and comprehensive guide to California’s
mushrooms to date. Written in a clear and concise style,
this guide is a much-needed update for a perennially
popular category.
Nature – Mushrooms • On sale 8/9/2016
$35.00 trade paperback (Can $45.00) • ISBN: 978-1-60774-817-5
eBook ISBN: 978-1-60774-818-2 • 7 x 9; 608 pages; 775 full-color photos
All Rights: Crown
THE PEDIATRICIAN’S
GUIDE TO FEEDING
BABIES AND TODDLERS
Practical Answers To Your Questions on
Nutrition, Starting Solids, Allergies, Picky Eating,
and More
ANTHONY PORTO, MD, AND DINA DIMAGGIO, MD
This comprehensive manual is the first authoritative guide
that aids caregivers in navigating not only the nutrition,
but also the associated medical conditions and parenting
concerns that arise during a child’s first year of life, when
nutritional needs change dramatically. Written by pediatric
medical and nutritional experts who are also parents, The
Pediatrician’s Guide to Feeding Babies and Toddlers will
help parents give their children the optimum nutrition they
need to grow up healthy and thrive.
Health & Fitness – Children’s Health • On sale 4/5/2016
$18.99 trade paperback (Can $24.99) • ISBN: 978-1-60774-901-1
eBook ISBN: 978-1-60774-902-8 • 6 1⁄8 x 9 1⁄4; 288 pages; 1-color
All Rights: Crown
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Catalog design by Emma Campion
Front cover image by Yossy Arefi from Sweeter Off the Vine
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5
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