abrams - the art of food & drink

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ABRAMS cookbooks reflect the style and vision of the

world’s most inventive chefs, makers, artists, and writers.

Our authors see cooking as both a source of nourishment

and a means of creative expression.

We produce design-forward books that explore the ways

that food can open new doors, pay tribute to tradition, and

sometimes change the world—or at the very least, lunch.

ABRAMS The Art of Food and Drink

“I live in LA, where everyone is known

to be obsessively health-conscious and where dietary

restrictions are the norm. So I have to constantly think

about ways to modify dishes for certain diets, which

in a way has made me a better, more adaptable cook.

The point is to always use real foods—no fake meat or

fake sugar here—that also happen to be suitable for

vegetarians, vegans, or whomever you’re sharing your

meal with. Throughout, I provide notes that show how

just about any dish can be modified for specific tastes

and dietary needs. You can play with these recipes,

combining and shaping them to be nothing short of

everything you want to eat.”

JESSICA KOSLOW

Jessica Koslow is the chef and owner of Sqirl, which opened in 2011 in Silver Lake. Her restaurant has been featured in such publications as the Wall Street Journal, the New York Times, and Bon Appétit. In 2014, she was named Eater LA’s Best Chef of the Year.

On Sale Date: October 4, 2016ISBN: 978-1-4197-2231-8US $40.00/CD $49.95Hardcover 8½ x 10½"280 pages • 150 color illustrations

“I would say that Koslow and I are culinary soul mates, but given the popularity of the place, it’s clear that I’m not the only one. This is food whose time has come.”

—Mark Bittman, New York Times

“Sqirl has everything I want, on one plate, over and over again.” —Besha Rodell, LA Weekly

ERIN GLEESON

“Because I am a home cook, my recipes are simple. Local produce in our weekly farm

box is my starting point. And I like to really highlight the

flavors of each vegetable, often just by using a little olive

oil and salt. And because of my background in art, I aim

for recipes that are colorful. This is the mentality that

informs my entertaining advice and the kinds of recipes

that I share in this book—food that is impressive enough

for a party but easy enough to whip together after a long

day of work.”

“Feeding the people I love is my favorite thing to do and The Forest Feast Gatherings has given me so much new inspiration to do it. From how to plan a menu to how to prepare simple-but-memorable recipes, Erin reminds us that we can all entertain our friends and families easily and our effort doesn’t need to be exhaustive to be effective. If you loved Erin’s first book, get excited: This one is just as wonderful.”

—Julia Turshen, author of Small Victories

Erin Gleeson is the author, illustrator, and photographer behind the New York Times bestselling cookbook The Forest Feast, The Forest Feast for Kids, and the popular blog forestfeast.com. She lives in a cabin in the woods in Northern California with her husband and son.

On Sale Date: October 4, 2016 ISBN: 978-1-4197-2245-5 US $35.00/CD $43.95Hardcover 8 x 11" 256 pages • 200 color illustrations

NICK FAUCHALD & KAITLYN GOALEN

“We work with the best recipe

creators in the business. These are all new and

appearing in print for the first time, but many have

been part of our personal repertoires for years. Some

were invented in spontaneous fits of ingenuity; others

have roots in our favorite restaurants, cookbooks,

and food mentors. They all evoke the feelings that

we love most about cooking and they all make great

springboards, offering up a lesson about an ingredient

that can be taken and improvised on until a new

recipe-less creation forms.”

“A food publication that is honest-to-goodness about cooking.”

—New York Times

Nick Fauchald & Kaitlyn Goalen

The CookbookIngredients that Speak Volumes

Nick Fauchald is a Brooklyn-based writer, editor, and co-founder of Short Stack Editions. Formerly the editor-in-chief of Tasting Table, he was also an editor at Food & Wine and Wine Spectator magazines. Kaitlyn Goalen is a writer, editor, and cook based in Brooklyn and Raleigh, North Carolina, and co-founder of Short Stack Editions.

On Sale Date: October 18, 2016 ISBN: 978-1-4197-2241-7 US $40.00/CD $49.95Hardcover 8 x 10" 320 pages • 100 color photographs; 25 black-and-white illustrations

SOHUI KIM &BEN SCHNEIDER

“Our whole business plan was that

Ben would build the restaurant and I would cook the food

I’d been making for friends at home, and somehow fill in the

blanks along the way. My father-in-law helped us name it The

Good Fork, a riff on the Italian slang la buona forchetta, which

in Italy is what they call a chowhound, or someone who loves

to eat. Without any announcements or press, we opened,

making a menu we weren’t sure how to explain. Soon we were

turning over tables two or three times a night. Ten years later,

we’re still here, better than ever.”

On Sale Date: November 1, 2016ISBN: 978-1-4197-2233-2 US $29.95/CD $35.95Hardcover 7½ x 9" 224 pages • 100 color illustrations

Sohui Kim is the chef and co-owner of The Good Fork. She trained at ICE, cooked under Dan Barber and Anita Lo, and defeated Bobby Flay in a dumpling contest on the Food Network.

ALLISON KAVE &KEAVY LANDRETH

“When Keavy Landreth was

four, her parents found her hiding in our living room closet,

parked between the broom and the vacuum, chugging a

bottle of maple syrup. Keavy and I decided to open not just a

bakery, and not just a bar, but a bar and bakery, because we

knew that such a place ought to exist. Why enjoy a massive

slice of birthday cake on its own when you can alternate

bites with sips of bright, bubbly cava? Why dunk your

chocolate chip cookie in a glass of milk when you can dunk it

in a White Russian? You want a vanilla milkshake with a shot

of tequila and a slice of key lime pie swirled in? Yes, we will

happily make that for you (and great idea, by the way).”

“Butter & Scotch is my happy place. Although it’s a few thousand miles away from Paris, Allison Kave and Keavy Landreth opened their mash-up of my two favorite things—cocktails and desserts—in one swell joint, in Brooklyn.” —David Lebovitz, author of My Paris Kitchen

On Sale Date: September 13, 2016 ISBN: 978-1-4197-2228-8 US $29.95/CD $35.95Hardcover 7½ x 9" 240 pages • 50 color illustrations

Allison Kave and Keavy Landreth are the founders of Butter & Scotch, Brooklyn’s only dessert and craft cocktail bar. Butter & Scotch opened in 2014.

ROBB TURNER WITH JESSICA CARBONE

“Maple syrup is the most American of

products, a food sourced straight from nature that demands

we use our modern technology to properly unlock it from the

untamed wilderness. Maple syrup wasn’t a project for me to

retire on; it was a project that would inspire our family, and

does inspire us, every day. And that’s what we want you to

taste in this book—how extraordinarily inspiring, unique, and

complex the story of maple syrup really is, and what part

we’ve played in keeping the sugaring tradition alive.”

On Sale Date: October 18, 2016 ISBN: 978-1-4197-2248-6 US $29.95/CD $35.95Hardcover 8 x 9" 224 pages • 100 color illustrations

Robb Turner is owner of Madava Farms in the Hudson River Valley, home to Crown Maple Syrup. Jessica Carbone is a native New Englander and culinary writer, editor, and historian based in Washington, DC.

COLMAN ANDREWS

PRAISE FOR THE COUNTRY COOKING OF IRELAND:

“When Colman focuses his gastronomic zeal on a particular cuisine—digging up all its culinary roots—I know not only that he’ll find something delicious down there, but that his vivid and evocative prose will present it to us in an entirely new way.”—Alice Waters

“Whatever its origins or inspirations, what’s

now going on in Britain’s best kitchens is often uniquely and

genuinely British, grown out of fertile tradition, shaped by an

astounding natural bounty, and refined through the efforts of

many centuries of men and women who have understood food

well and pursued its creation passionately. The British table

today, at its best, is as good as any in the world.”

On Sale Date: November 15, 2016 ISBN: 978-1-4197-2223-3 US $50.00/CD $62.50Hardcover 9 x 107/8" 328 pages • 100 color and black-and-white photographs

Colman Andrews is the recipient of eight James Beard Awards, including the 2010 Cookbook of the Year award for The Country Cooking of Ireland. A founding editor of Saveur, he is the author of eight previous books on food, including Catalan Cuisine, Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food, and My Usual Table: A Life in Restaurants, a memoir. He lives in Connecticut.

Jenny Linford is the author of several books, including Food Lovers’ London, Great British Cheeses, and The Tomato Basket. She was the general editor of 1001 Restaurants You Must Experience Before You Die, a guide to iconic restaurants around the world.

More than 70 renowned chefs from around the world weigh in on the cookbooks that have most influenced them.

JENNY LINFORD

On Sale Date: October 11, 2016 ISBN: 978-1-4197-2080-2 US $40.00/CD $49.95Hardcover with jacket 9¼ x 8⅝" 352 pages • 750 color illustrations

“I love all of Paula Wolfert’s books, but Paula Wolfert’s World of Food is my favorite. It’s so personal and diverse—you can tell these are Paula’s real favorite recipes to cook.”—Suzanne Goin

“Subjected to Visser’s anthropological eye, each ingredient emerges with its own enthralling history.”—Dan Barber, on Margaret Visser’s Much Depends on Dinner

“We’ve taken a page out of the Bras book —the schmear, the spoon drag, putting food on a plate like it fell off a tree.”

—Wylie Dufresne, on Michel Bras’s Essential Cuisine

“It is the book that has remained by my bedside for over a decade.”

—Skye Gyngell, on Judy Rodgers’s The Zuni Cafe Cookbook

JANCIS ROBINSON

“The aim of this book is to share my knowledge with you and make you a self-confident wine expert in twenty-four hours by stripping away the non- essentials and concentrating on what really matters.”

Jancis Robinson has been called “the most respected wine critic and journalist in the world” by Decanter magazine. She is the author/editor of dozens of wine books, including Wine Grapes, The Oxford Companion to Wine, and The World Atlas of Wine. She lives in London.

“Is any English-speaking wine authority in the world more influential than Jancis Robinson?”—Eric Asimov, New York Times

“World’s coolest wine critic.”—Bon Appétit

“Jancis Robinson is a force. The prodigious British wine writer hopped on the Internet long before most other wine folks could muster a blog post or a tweet . . . She seems to be everywhere at once, tasting, commenting, participating.” —S. Irene Virbila, Los Angeles Times

On Sale Date: September 20, 2016 ISBN: 978-1-4197-2266-0 US $12.95/CD $15.95Hardcover 5 x 7" • 112 pages 30 black-and-white illustrations

“It is our finest hope that this book

honors past, present, and future Americans alike. It no doubt

will also offer them a stiff drink. Our research team has delved

into several centuries’ worth of recipes culled from cookbooks

of the period, historical record, anecdote, and folklore. We’ve

also taken steps so that many of the recipes bear a waste-not-

want-not approach. That resourceful, DIY spirit is central not

just to our own philosophy, but also to the early American

spirit, which we know you’ll find as refreshing as we did.”

STEVEN GRASSE

“This is the ideal read for anyone with an affinity for the drink and a thirst for its bottomless history.”

—Dave Lombardo, Slayer

“Steve Grasse takes readers on a wild romp through America’s early drinking traditions, throwing in cordials, ciders, wines, ales, whiskeys, and a boatload of recipes from the early Republic updated for modern drinkers and toasty tipplers.”

— Matthew Rowley, author of Lost Spirits of Prohibition

On Sale Date: September 13, 2016 ISBN: 978-1-4197-2230-1 US $24.95/CD $29.95Hardcover 6 x 8" • 224 pages 150 watercolor illustrations

Steven Grasse, founder of Art in the Age of Spirits in Old City, Philadelphia, is the owner of the Tamworth Lyceum Distillery and the man behind Hendrick’s Gin and Narragansett beer.

HOME MADE

ISBN: 978-1-58479-946-7 ISBN: 978-1-61769-004-4 ISBN: 978-1-61769-015-0 ISBN: 978-1-61769-167-6

POPULAR FOOD & DRINK SERIES

ISBN: 978-1-58479-721-0 ISBN: 978-1-58479-850-7

ISBN: 978-1-58479-985-6 ISBN: 978-1-61769-051-8 Baked Occasions


BAKED

FOREST FEASTPIERRE HERMÉ

PIERRE HERMÉ

FOREST FEAST

Claudia’s Cocina

ISBN: 978-1-58479-857-6 ISBN: 978-1-58479-903-0

GOOD EATS

ISBN: 978-1-58479-795-1

ISBN: 978-1-61769-189-8 ISBN: 978-1-61769-150-8 ISBN: 978-1-61769-103-4

MASTERCHEF

ISBN: 978-1-61769-166-9

CHELSEA MARKET

ISBN: 978-1-61769-037-2

PERENNIAL FOOD & DRINK SELLERS

Canning for a New Generation

ISBN: 978-1-61769-076-1 ISBN: 978-1-58479-918-4 ISBN: 978-1-61769-185-0


ISBN: 978-1-4197-2021-5

ISBN: 978-1-61769-169-0 ISBN: 978-1-4197-1922-6


ISBN: 978-1-4197-0778-0 ISBN: 978-1-61769-184-3

ISBN: 978-1-61769-182-9 ISBN: 978-1-4197-0990-6

Myron Mixon’s BBQ Rules

ISBN: 978-1-58479-803-3 ISBN: 978-1-61769-030-3

MARKETING: Melissa EsnerT: (212) 519-1232E: [email protected]

PUBLICITY: Claire BamundoT: (212) 229-8823E: [email protected]

SALES: Monica Shah, Special SalesT: (212) 229-8801E: [email protected]

Rio Cortez, Trade Sales T: (212) 519-1215E: [email protected]

Or contact your local ABRAMS Sales Representative for more details.

ABRAMS The Art of Books115 West 18th Street, New York, NY 10011abramsbooks.com

Front Cover: Everything I Want to EatInside Front Cover: The Short Stack CookbookInside Back Cover: The Good ForkBack Cover: The Short Stack Cookbook

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www.abramsbooks.com/food&drink

ABRAMS The Art of Books115 West 18th Street, New York, NY 10011

abramsbooks.com

abrams - the art of food & drink

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