chronicle books food and drink fall 12
TRANSCRIPT
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8/2/2019 Chronicle Books Food and Drink Fall 12
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2012 Food & Drink Catalog
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Cake Pops HolidaysBy Bakerella
Shes the original. Shes the best. And, shes back for the holidays! With multiple
appearances on the New York TimesBestseller 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 adorablelittle 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 Bakerellas 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 Dudleybetter known
as blogger Bakerellaand her
mini treats have a full-on cult
following.Entertainment Weekly
18new cake
pops!
Marketing andPublicity Plan:
National print and
online publicity
Online advertising
Author publicity
Video trailer
If you havent jumped
on the Bakerella
Cake Pop bandwagon you
are missing out!Babble.com
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True Blood: Eats, Drinks, and Bites from Bon TempsBy Gianna Sobol and Alan Ball With Karen S ommer Shalett Recipes by Marcelle Beinvenu Food photographs by Alex Farnum
True Blood,HBOs blockbuster paranormal drama, enthralls a diverse audience of
13 million viewers (and counting). Menus at the now-famous Fangtasia and Merlottes
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 powerfulsymbol for the desires and carnal needs the characters harbor. Its 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 Bloods most compelling
characters, these 85 authentic bayou country recipes and 150-plus photos from the
series give fans a bigtaste of Bon Temps.
Gianna Sobolis an associate producer on HBOs hit series
True Blood.She lives in Los Angeles.
Alan Ballis the creator, writer, and producer of the HBO
original series True Bloodand Six Feet Under.He lives in
Los Angeles (but has deep Southern roots).
Also available:
NEWTrue Blood: A Journal
$15.95 PB
978-1-4521-1113-1
Karen Sommer Shalettis the editor-in-chief of DCmagazine,
and a former staff writer for New Orleans Times-Picayune.
Marcelle Bienvenuis 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
weve all got . . . Even vampires know that.
And in Bon Temps, we havent 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.
Includesphotos fromthe series!
Marketing andPublicity Plan:
National print and
online publicity
Online advertising
Online and social media
marketing campaign
Coordinated promotion
with HBO
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RootsThe 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
recipessalads, soups, side dishes, main courses, drinks, and dessertsthat 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 Morganis an award-winning teacher, cookbook author,
and freelance food writer. She lives in Portland, Oregon.
Deborah Madisonis an award-winning cookbook author
and writes articles on cooking, food, and farming.
Antonis Achilleosis a New Yorkbased 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
Recipes include:
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 andPublicity Plan:
National print and
online publicity
Major review coverage
Author events
Radio satellite tour
Social media outreach
Video trailer
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Lets Bring Back: The Cocktail EditionA Compendium of Impish, Romantic, Amusing, and
Occasionally Appalling Potations from Bygone Eras
By Lesley M. M. Blume Illustrations by Grady McFerrin
Sidle up to the bar and enjoy yesteryears classic and forgot-
ten cocktails with the author of Lets 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 winkfrom glasses and garnishes to stylish
sipping and the lost language of saloonsalongside 100
recipes that are due for a comeback. Lets Bring Back: The
Cocktail Editionoffers plenty of opportunities to raise a glass
in salute to the great mixers and drinkers of days gone by.
Lesley M. M. Blumeis 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 Journalto
Vogue.She is also the Huffington Posts contributing style editor.
Also available:
Lets Bring Back
$19.95 HC
978-0-8118-7413-7
Lets Bring Back: A Journal
$16.95 HC
978-1-4521-0529-1
Lets 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 KitEverything You Need to H ost 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 providethe 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: 9 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
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How to Be in the KitchenThe Essential Reference for Becoming a More Accomplished, Adventurous Cook 305 Recipes + 40 Fundamental
Techniques + 200 Ph otographs & Illustrations 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 informativeillustrations, 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 cant cook but want to, this essential refer-
ence guide makes an ideal starting place and for those already at ease in the kitchen
its full of who knew moments for expanding their repertoire of great recipes.
Aida Mollenkampis the host of Ask Aidaon the Food Network
and FoodCraftersfor the Cooking Channel. She graduated
from Le Cordon Bleu Paris, was food editor at Chow.com,
and lives in San Francisco.
Alex Farnumis a San Franciscobased food and lifestyle
photographer whose previous work for Chronicle Books
includes Chicken and Eggand 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 youre a curious beginner
or intermediate cook, youll finish
with a sense of confidence that
you have conquered your kitchen.
from How to Be in the Kitchen
Marketing andPublicity 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 ChickenFrost 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
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Tartine: The Boxed Set$75.00 US
HC 978-1-4521-0702-8
2-volume slipcase; 8 x 10 x 2 in;
Tartine224 pp; Tartine Bread304 pp;
color photographs throughout; burlap
slipcase; 1-in checkered ribbon
Rights: W
Food/Baking
SEPTEMBER
Tartine: The Boxed SetBy 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 Franciscos
beloved Tartine Bakery, are presented together for the first
time. A richly textured slipcase that captures the rustic
elegance of a bakers apron features both Tartineand
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 Pruiettand Chad Robertsonare co-owners and proprietors
of Tartine Bakery. They live in San Francisco.
France Ruffenachis a James Beard Awardwinning photographer
based in San Francisco.
Eric Wolfingeris a San Franciscobased food and lifestyle
photographer.
Skirt SteakWomen Chefs on Standing the H eat 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 voicesof 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 Druckmanis 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 Food52s 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
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The Country Cooking of GreeceBy Diane Kochilas Photographs by Vassilis Stenos
The Country Cooking of Greececaptures all the glory and diversity of Greek cuisine in
one magnum opus from Greeces 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 produceolive oil and handmade pasta. More than 150 color photographs and vivid sidebars
bring to life Greeces unique and historical food culture. Seventeen chapters organized
by ingredients such as lamb, herbs, artichokes, and cheese touch down all over Greeces
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 Kochilasis consulting chef at four restaurants, food
columnist for Greeces 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 Stenosis 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
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We Love MadeleinesBy Miss Madeleine Photographs by Antonis Achilleos
The first crowd-sourced cookbook from Chronicle Books,
this celebration of the dainty French delight proves that
classic doesnt have to mean conventional. Forty reverential
recipesdeveloped by madeleine lovers from Italy to Oregon
and curated by Miss Madeleine herselfbreak 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 Madeleineis 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 Achilleosis a New Yorkbased 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
WafflesSweet, Savory, Simple
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 recipesplus a dozen toppings to
sprinkle, spread, drizzle, and otherwise gild the waffleincludes childhood classics like the basic Buttermilk Waffle
and elegant updates like Ham and Gruyre 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 syrupthese delicately crisp, perfectly golden,
and light as air treats are the ultimate in culinary versatility.
Dawn Yanagiharais 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
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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
SaltieA CookbookBy 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, Saltieis at
once a unique cookbook and a guide to good eating.
Caroline Fidanza, Elizabeth Schula, and Rebecca Collertonare the
founders, owners, and chefs of Saltie. They live in New York City.
Anna Dunnis a Brooklyn-based freelance writer, blogger and editor
in chief of Diner Journal.
Sweet on TexasLovable Confections from the Lone Star S tate
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 toorganize 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 Texasis a sugar-coated tour
through the culinary wonderland of the Lone Star State.
Denise Geeis the author of Southern Cocktailsand Porch Parties.
She lives in Dallas, Texas.
Robert M. Peacockis 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 andPublicity Plan:
Regional print and
online advertising
Author events
Social media outreach
Video trailer
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Seriously Simple PartiesRecipes, Menus & Advice for Effortless 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, minimizedprep time, and streamlined cooking techniques, hosts can
serve festive meals with ease. Sample menusorganized
seasonally for a variety of groups and occasionsand 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 Worthingtonis a writer, editor, food consultant, and
James Beard Awardwinning radio host living in Los Angeles.
Yvonne Duivenvoordenis 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 VeganTreats Made with Whole G rains and Natural Sweeteners
By Robin Asbell Photographs by Joseph De Leo
Here is the delicious answer to every vegans most important
question: Whats 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 forgodairy. Sweet & Easy Vegancollects 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 Asbellis a chef, food writer, and cooking teacher special-
izing in natural foods. She lives in Minneapolis, Minnesota.
Joseph De Leois a New Yorkbased 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
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Karen Brooksis the author of several books and is the restaurant
critic for the Portland Monthly. She lives in Portland, Oregon.
Teri Gelberis a food writer living in Portland, Oregon.
Gideon Boskeris a writer and photographer who lives in many
places, including Portland, Oregon.
The Mighty Gastropolis: PortlandHow Portlands Rule-Bending Chefs Hand- Crafted the New Urban Cuisine
By Karen Brooks with Teri Gelber Photographs by Gideon Bosker
Portland, Oregon, is a city thats screaming Hey, world, check me out! and Karen
Brooks is its food-writing doyenne and ambassador. The Mighty Gastropolisis her insiders
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 Portlands 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, Karens 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
Featuring from the Mighty 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!
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Modern SaucesSauce-Making for Everyone By Martha H olmberg 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 genreexpressed in clear, short bites of information and through
dozens of process photographsdelivers the skill of great sauce-making to every kind ofcook, from beginners to those more accomplished who wish to expand their repertoire. More
than 100 recipes for sauces range from standards such as barnaise, 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 Saucesis both an inspiration and a timeless reference on kitchen technique.
Also available:
Crpes
$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 Holmbergis an award-winning food writer who helped launch
La Varenne Cooking School in France and has edited several food publi-
cations, including Fine Cookingmagazine. She lives in Portland, Oregon.
Ellen Silvermanis a New Yorkbased food and
lifestyle photographer.
xx. xx U . . / xx. xx U . .
H
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c u t c l c t , l t . . . n t u im t t h n t h c tu l l . t h l m i n m n c ti v t t hi v i t
, i th h t i ( c u ti u ll ! n h l v c m i n t i n u ch
u t , u , n F h h m ; i h , t h , n u nc h l nu t
u m i n ; n t h u i t h L m n m . F i v i c t t ( in c lu i n v
t il l ut n t i n ! i i t h ut v n l v l t il li n t h t il l i n i u t
l l u m c n t h .
C R P E SC R P E S
PHOTOGRAPHS BYJAMES BAIGRIE
MARTHA HOLMBERG
50 SAVORYANDSWEETRECIPES
Modern Saucesis 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.
-Michael Ruhlman
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In a Polish Country House Kitchen90 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 Polands 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-booknourished 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 Kitchencelebrates long-distance friendships with a love of food at the
core, bringing the good, sustaining foods of Annes 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 poppyseedbut
lighter, fresher, and easier
than ever before.
Nigella Lawson
Anne Applebaumis the author of four books, including Gulag:
A History,which won the Pulitzer Prize in 2004. She is
a columnist for the Washington Postand Slate.com,and
director of Political Studies at the Legatum Institute in
London. She lives in Poland, Washington, D.C., and London.
Danielle Crittendenblogs for the Huffington Post and her
articles and essays have appeared in publications as wide-
ranging as the Wall Street Journaland Ladies Home Jour-
nal.The author of three books, she lives in Washington, D.C.
Bogdanand Dorota Bialyare food photographers in Poland.
From PulitzerPrizewinningjournalist Anne
Applebaum
Marketing andPublicity Plan:
National print and
online publicity
Radio satellite tour
Major review coverage
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The Mediterranean Slow Cooker CookbookBy 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 Phillipsis the author of 15 cookbooks, including Slow
Cooker: The Best Cookbook Ever.She lives in San Diego,
California.
Tara Donneis 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 MediterraneanSlow 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 Holidays60 Recipes for Traditional 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! JeanneSauvage, 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 Jeannes own gluten-
free flour mix. With favorites like apple pie, plum pudding,
rugelach, bche de Noleven a gingerbread house
everyone can pull up a chair to the holiday table with com-
fort and joy.
Jeanne Sauvagehas devoted herself to investigating and develop-
ing new gluten-free recipes. She lives in Seattle, Washington.
Clare Barbozais 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 andPublicity Plan:
Social media outreach
Radio satellite tour
Wild Mushroom and Truffle Lasagna
White Beans Smothered in Tomatoes
and Garlic
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Turkey$35.00 US
HC 978-1-4521-0770-7
9 x 10 in, 272 pp,
178 color photographs
Rights: XUK, XAUNZ
Food
OCTOBER
TurkeyRecipes and Tales from the Road By Leanne Kitchen
Turkeys 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 countrys foods and people that make readers want to drop every-
thing and board the next plane. More than 100 recipes from across seven diverseregionsincluding the narrow streets of Istanbul, a fishing village on the Aegean, and
the sheep-lined roads near Lake Vanshowcase 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 kfte to sophisticated rose and pistachio
sweetmeats for dessert. This enduring travelogue makes a perfect gift for ambitious
cooks and armchair travelers alike.
Leanne Kitchenworked 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.
Recipes include:
Leeks with Lemon, Currants,
and Tulum
Octopus Stew with Wine,
Spices, and Caperberries
Slow-Roasted Lamb with Apples
Poached in Pomegranate
Pistachio-Semolina Cake
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1 Chicken and Egg:
10 Beautiful Prints
Photographs by Alex Farnum
A beautiful addition to any dcor,
these ready-to-frame prints reveal the
natural elegance and simple beautyof chickens and their eggs in ten
gorgeous images chosen from Janice
Coles Chicken and Egg.
$20.00 US 978-1-4521-0706-6
paperback portfolio: 8 x 10
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. Theindividual printsone for each month
of the yearfeature artist Claudia
Pearsons 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 guidedjournal tracks a years 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, 7 x 9 in, 132 pp,
elastic band closure, more than
50 color charts and checkboxes,
Rights: W
PUB MONTH: OCTOBER
4
2
3
New format!
An
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FALL
20
12
GIFTT
IT
LES
ALLnew
1
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 kitchenincluding 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, 10 x 6 x 2 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: 5 x 5 x3 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, 5 x 2 x in, 220
pp, silver foil paper, Rights: W
PUB MONTH: SEPTEMBER
4Girl 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, 3 x 2 x 1 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
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T
Tartine: The Boxed Set, 7
True Blood: Eats, Drinks,
and Bites from Bon
Temps, 3
Turkey, 16
WWaffles, 9
We Love Madeleines, 9
Wine Tasting Party Kit, 5
Worthington, Diane
Rossen, 11
YYanagihara, 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
RRobertson, 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
Lets Bring Back: The
Cocktail Edition, 5
A
Applebaum, Anne, 14
Asbell, Robin, 11
B
Bake It in a Cup, 18Bakerella, 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,
18Chicken & 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, 2Dunn, Anna, 10
FALL 2012 INDEX
Chronicle Books
Environmental Policy
Chronicle Books is committed to environmental
sustainability by supporting the protection of the
earths 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.
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Spring 2012 Food & Drink Catalog
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BAKING & DESSERTS
The Sugar Cube50 Deliciously Twisted Treats from the Sweetest Little Food Cart on the PlanetBy 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 Kirs 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 Jensenis the owner and chef of the Sugar Cube food truck. She lives in Portland, Oregon.
Danielle Centoniis editor of Mixand a food writer whose work has appeared regularly in the Oregonian. She is the co-author of Mothers Best: Comfort Foodthat Takes You Home Again. She lives in Portland, Oregon.
Lisa Warningeris a lifestyle, fashion, and food photographer based in Portland, Oregon.
$24.95 hc 978-1-4521-0126-28 x 8 in, 144 pp, Rights: W
Glorious cookies and cupcakes.
Sunset magazine
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BAKING & DESSERTS
Humphry Slocombe Ice Cream BookBy 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 Franciscos
incredible food scene.
Jake Godbyis chef and part owner of Humphry Slocombe. He lives in San Francisco.
Sean Vaheyis operations manager and part owner of Humphry Slocombe. He lives in San Francisco
Paolo Lucchesiis columnist of Inside Scoop for the San Francisco Chronicle. He lives in San Francisco.
Frankie Frankenyis a San Franciscobased food and lifestyle photographer.
$19.95 pb 978-1-4521-0468-37 x 9 in, 144 pp, Rights: W
Ice cream
for adults!
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BAKING & DESSERTS
Cake Pops by BakerellaTips, Tricks, and Recipes for More Than 40 Irresistible Mini TreatsBy Angie Dudley
Whats 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 stickfrom decorated balls to more
ambitious shapes such as baby chicks, ice cream cones, and even cupcakesthese 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 mixBakerella 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 Dudleyis 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 978-0-8118-7637-78 x 8 in, 160 pp, Rights: W
New YorkTimes
bestseller!
Over 800,000 copies in print!
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One of the Top 10 pastry shops in the world.
Cond Nast
Miettes gingersnaps are one of the
100 Things To Eat & Drink Before You Die
7x7 Magazine
BAKING & DESSERTS
Miette100 Recipes and Variations from the San Francisco Sweet ShopBy 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
Franciscos culinary destinations. Miettes 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, clairs and tarts for sale in Miettes case, this book is irresistible!
Meg Rayis chef and owner of Miette Patisserie and Miette Confiserie. She lives in Oakland, California.
Leslie Jonathis the author of several cookbooks, crafting books and childrens books. She lives in the San Francisco Bay Area.
Frankie Frankenyis a frequent photographer for Chronicle Books. She lives in San Francisco.
$27.50 hc 978-0-8118-7504-28 x 8 in, 224 pp, Rights: W
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BAKING & DESSERTS
BISCOTTIBy Lou Seibert Pappas
$9.95 hc 978-0-8118-0095-2
6 x 6 in, 72 pp, Ri ghts: W
OVER 215,000 COPIES SOLD
ICE CREAMS & SORBETSCool 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 & BONBONSDelicious 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
CRPESSweet & 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, Ri ghts: W
OVER 135,000 COPIES SOLD
CHOCOLATE CAKES50 Great Cakes for Every Occasion
By Elinor Klivans Photographs by Ann Stratton
$22.95 pb 978-0-8118-6872-3
8 x 8 in, 144 pp, Rights: W
BREAD BIBLE300 Favorite Recipes
By Beth Hensperger
$19.95 pb 978-0-8118-4526-7
8 x 9 in, 496 pp, Rights: W
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BAKING & DESSERTS
Milk & Cookies89 Heirloom Recipes from New Yorks Milk & Cookies BakeryBy Tina Casaceli Foreword by Jacques Torres Photographs by Antonis Achilleos
From New York Citys 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 Casaceliis the chef/owner of Milk & Cookies and a pastry instructor at the French Culinary Institute. She lives in New York City.
Jacques Torresis an acclaimed pastry chef, author, television personality, and chocolatier. He lives in New York City.
Antonis Achilleosis an award-winning food photographer living in New York.
TimeOut New YorkReaders Choice
Best New Bakery 2006
$24.95 hc 978-0-8118-7254-67 x 9 in, 224 pp, Rights: W
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BAKING & DESSERTS
THE CHOCOLATE DECK50 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 OCCASIONSA 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
7 x 9 in, 320 pp, Rights: W
DEEP DARK CHOCOLATEDecadent Recipes for the Serious Chocolate Lover
By Sara Perry Photographs by France Ruffenach
$18.95 pb 978-0-8118-6089-56 x 8 in, 196 pp, Rights: W
CRME BRLEBy Lou Seibert Pappas
Photographs by Alison Miksch
$14.95 hc 978-0-8118-6682-87 x 8 in, 96 pp, Rights: W
ICE CREAM TREATSEasy 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 978-0-8118-2446-08 x 8 in, 384 pp, Rights: W
SEES FAMOUS OLD TIME CANDIES
A Sweet Story
By Margaret Moos Pick
$14.95 hc 978-0-8118-4867-17 x 7 in, 96 pp, Rights: W
LUSCIOUS CHOCOLATE DESSERTSBy Lori Longbotham
Photographs by William Meppem
$19.95 hc 978-0-8118-3516-9
7 x 8 in, 144 pp, Ri ghts: 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 OConnor Photographs by Leigh Beisch
$22.95 pb 978-0-8118-5566-28 x 8 in, 168 pp, Rights: W
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BAKING & DESSERTS
All Cakes ConsideredA Years Worth of Weekly Recipes Tested, Tasted, and Approved bythe Staff of NPRs All Things Considered
By Melissa Gray Photographs by Annabelle Breakey
Melissa Gray is National Public Radios 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 lifetimeincluding 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 CakeAll Cakes Consideredis an essential
addition to every bakers library.
Melissa Grayis a producer for National Public RadiosAll Things Considered.
Annabelle Breakeyis a San Franciscobased photographer.
$24.95 hc 978-0-8118-6781-8
8 x 8 in, 224 pp, Rights: W
Farmers Market DessertsGorgeous Fruit Recipe s from First Prize Peach Pieto 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 shoppers sweet tooth with more than
60 recipes for tarts, crisps, cupcakes, souffls, and
more, including classics like Deep Dish Sour Cherry
Pie and creative surprises like Tangerine-sicle IceCream. Featuring ripeness charts, fruit selection
tips, and gorgeous color photography to teach
and inspire, Farmers Market Dessertsmakes a
perfect gift for bakers, fruit lovers, and anyone
who enjoys frequenting farmers markets.
Jennie Schacht co-authored The Wine Lovers Dessert Cookbook.She lives in Oakland, California.
Leo Gongis 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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BAKING & DESSERTS
Whoopie PiesDozens of Mix 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 volumethe
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 Pieswill make a welcome
addition to any bakers bookshelf.
Sarah Billingsleyis a western Pennsylvanian who didnt get enoughwhoopie pies as a kid. She now lives in San Francisco.
Amy Treadwellwas born in Massachusetts and raised on a steady dietof whoopie pies and franks and beans every Saturday night. She lives in
San Francisco.
$16.95 hc 978-0-8118-7454-07 x 8 in, 132 pp, Rights: W
Perfect Pops50 One-of-a-Kind Popsicles That Will Rock Your WorldBy Charity Ferreira
Pops are summers freshest frozen treats, and
theyre 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 Popstakes
popsicles beyond fruit and juice. With 50 recipes for
popsicles in creative, of-the-moment flavors, this
book includes creamy pops, fancy pops reminiscentof 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 Ferreirais the author of Brittles, Barks & BonbonsandIce Cream Treats. She lives in Oakland, California.
$16.95 hc 978-1-4521-0192-77 x 8 in, 96 pp, Rights: W
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BAKING & DESSERTS
Top Pot Hand-Forged DoughnutsSecrets and Recipes for the Home BakerBy Mark and Michael Klebeck with Jess Thompson Photographs by Scott Pit ts
Among enthusiasts, Seattles 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 recipesfrom classic
Old-Fashioneds to the signature Pink Feather Boa
and become experts themselves after learning thesecrets of doughnut-making tools, terms, and
techniques (no, you dont need a deep fryer).
And the selections of toppings and glazes,
from chocolate to lavender? Thats just icing on
the doughnut.
Markand Michael Klebeckare construction guys turned entrepreneurs
who opened Top Pot Doughnuts in 2002. They live in Seattle.
Jess Thompsonis a Seattle-based blogger and freelance writer.
Scott Pittsis a Seattlebased photographer.
$16.95 hc 978-1-4521-0212-27 x 8 in, 144 pp, Rights: W
Cake SimpleRecipes for Bundt-Style Cakes from Classic Dark Chocolateto Luscious Lemon Basil
By Christie Matheson Photographs by Alex Farnum
Bundt-style cakes appeal to everyonebusy 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 Mathesonis the co-author of several books, including Flour.She
lives in Boston and San Francisco.
Alex Farnumis a San Franciscobased photographer.
$19.95 hc 978-0-8118-7936-1
7 x 8 in, 132 pp, Rights: W
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BAKING & DESSERTS
Blackbird Bakery Gluten-Free75 Recipes for Irresistible Gluten-Free Desserts and PastriesBy 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 dessertsanytime the craving strikes!
Karen Morganis 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 978-0-8118-7331-47 x 8 in, 224 pp, Rights: W
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BAKING & DESSERTS
FlourSpectacular Recipes from Bostons Flour Bakery + CafeBy Joanne Chang with Christie Matheson Photographs by Keller + Keller
Every day, 1,500 Bostonians cant 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 Bakeryowner Joanne Changs 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 Networks Throwdown. Featuring more than 100 recipesincluding Flour
favorites such as the Milky Way Tart and Dried Fruit Focacciaplus a bakers dozen of tips, this mouthwatering
collection is a classic baking book, no matter where you live.
Joanne Changis the chef-owner of Flour Bakery in Boston. She has a degree in applied mathematics and economics from Harvard Universityand was a pastry chef at Payard Patisserie and Mistral. She lives in Boston.
Christie Mathesonis the author or co-author of several books, including Salty Sweets.She lives in Boston and San Francisco.
Keller + Kellerare Boston-based food and lifestyle photographers.
At Flour Bakery + Caf, Joanne Chang creates
some of the finest cakes and pastries in Boston.
New York Times
This patisseries baked goods are nirvana on a pla
Newsweek
$35.00 hc 978-0-8118-6944-77 x 10 in, 320 pp, Rights: W
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BAKING & DESSERTS
Painted CookiesMore Than 60 Designs and Decorating Ideas for Adorable CookiesBy Akiko Hoshino
Whats 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-stepinstructions, decorating templates, and dozens
of photos, Painted Cookiesmakes it easy to
create culinary masterpieces.
Akiko Hoshino is an award-winning cake decorator and teaches sugarcraft and decorations at her studio Rosepetal in Japan.
$12.95 pb 978-1-4521-0122-48 x 5 in, 88 pp, Rights: WE
I Love MacaronsBy 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
bakersuntil 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 Ogitais a Japanese pastry chef and author of 3 cookbookson French pastry.
$14.95 pb 978-0-8118-6871-67 x 9 in, 80 pp, Rights: W
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BAKING & DESSERTS
Fast Breads50 Recipes for Easy, Delicious BreadBy 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 thekitchen. From morning treats like crumpets,
muffins, and sticky breads to savory and nutritious
multigrains and dark ryes, Fast Breadswill make
a master bread maker of any bakerin record
fast time, too!
Elinor Klivansis the best-selling author of many cookbooks, including
Cupcakesand Chocolate Cakes.She lives in Camden, Maine.
Susie Cushneris a food and travel photographer living in New York.
$19.95 pb 978-0-8118-6570-88 x 8 in, 144 pp, Rights: W
Southern PiesA Gracious Plenty of Pie Recipes, from Lemon Chess to Chocolate PecanBy Nancie McDermott Photographs by Leigh Beisch
Ask any pie loverthe 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 Souths 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 McDermottis 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 Beischis a San Franciscobased photographer.
$22.95 pb 978-0-8118-6992-8
8 x 8 in, 168 pp, Rights: W
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BEVERAGES & COCKTAILS
Im sohappyits happy hourSinfully Delicious Cocktails for Any Occasion
By Anne Taintor
Anne Taintors droll wit is the perfect complement
to a dry martinior 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 Taintors 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 occasionseach selected by Taintor
herselfthis handy bar book serves up a tasty twist
of sarcasm to make it all go down smooth. Surely its
five oclock somewhere.
Anne Taintoris 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 978-1-4521-0287-06 x 6 in, 96 pp, Rights: W
American Cocktail50 Recipes that C elebrate the Craft of Mixing Drinks from
Coast to Coast
By the Editors of Imbibemagazine
Photographs by Sheri Giblin
France has wine, Germanys 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 ones 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, Imbibecelebrates the world
in a glass. On their website (imbibemagazine.com) and in every issue of
the award-winning magazine, Imbibefeatures the worlds top drink
destinations, recipes and in-depth stories exploring the fascinating peo-
ple, places and flavors of liquid culture.
Sheri Giblinis a San Franciscobased photographer.
$19.95 hc 978-0-8118-7799-2
6 x 8 in, 144 pp, Rights: XUK
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BEVERAGES & CO CKTAILS
99 Bottles of Beer Journal SetBy 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 smal
enough to fit into a back pocket and take to the
brew pub.
Dave Seldenis a marketing exec in the tech industry by day, and by night
(and weekends) hes 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 978-1-4521-0621-2Boxed set, 3 x 5 in, 3 books
in a paper-over-board slipcase,
72 pp each, shrink-wrapped, Rights: W
Beer Tasting ToolkitHow to Choose and Taste Beer Like a Brewer
By Jeff Alworth
Heres 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
rollingthey break down beer into style categories
and include information on each varietys
background, flavors, aromas, and unique character.
Cover the bottles with the paper sleeves to conduct
blind tastings, and record tasting notesa world
of beer awaits!
Jeff Alworthwrites 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 978-1-4521-0176-79 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 & COCKTAILS
HIGHBALLS HIGH HEELSA Girls 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 SIPSModern 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 BOOKThe 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
SANGRIAFun 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 & MOREBy Jessica Strand
Photographs by Frankie Frankeny
$16.95 hc 978-0-8118-6209-7
6 x 9 in, 120 pp, Rights: W
MINI BAR: TEQUILAA Little Book of Big Drinks
By Mittie Hellmich
$7.95 hc 978-0-8118-5436-8
4 x 5 in, 80 pp, Rights: W
Also Available by Mittie Hellmic
MINI BAR: RUM A Little Book of Big Drinks$7.95 hc 978-0-8118-5438-2 4 x 5 in, 80 pp, R
MINI BAR: VODKAA Little Book of Big Drinks
$7.95 hc 978-0-8118-5321-7 4 x 5 in, 80 pp,
SIPS & APPSClassic and Contemporary Recipes forCocktails 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 SMOOTHIES50 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
SMOOTHIESBy 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 & ICE70 Tongue-Tingling CocktailsBy Kara Newman
Photographs by Antonis Achilleos
$16.95 hc 978-0-8118-6667-5
6 x 8 in, 160 pp, Rights: W
RUM DRINKS50 Caribbean Cocktails from CubaLibre 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, Ri ghts: W
SUPER-CHARGED SMOOTHIESMore Than 60 Recipes for Energizing Smoothies
By Mary Corpening Barber and Sara Corpening Whiteford
Photographs by Jenifer Altman
$19.95 pb 978-0-8118-7024-55 x 9 in, 132 pp, Rights: W
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BEVERAGES & COCKTAILS
Book of Beer AwesomenessA Champions Guide to Amazing Beer Activities, Party Skills, and M ore 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-lovers bible. Written by the
experts behind The Book of Beer Pongand featuring feats of fortitude and games of strategy, skill, and
memory, alongside other activities and challengesThe Book of Beer Awesomenessis 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 beerin 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 978-1-4521-0501-76 x 8 in, 208 pp, Rights: W
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BEVERAGES & CO CKTAILS
BeerA Genuine Collection of CansBy Dan Becker and Lance Wilson
Ever crack open a can of Chief Oshkosh of Wisconsin, or sample Pabsts Big Cat Malt Liquor? Remember
the original St. Pauli Girl, Tennants 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, Beeroffers 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 Beckeris a midwest-born designer who studied graphic design at the University of Cincinnati. He lives and works in San Francisco.
Lance Wilsonis a designer residing in the San Francisco Bay Area.
$19.95 pb 978-0-8118-7541-76 x 8 in, 352 pp, Rights: W
This book comes
fully stocked with
480 beer cans!
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BEVERAGES & C OCKTAILS
THE ART OF THE BARCocktails 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, Ri ghts: W
ABSINTHEHistory in a Bottle
By Barnaby Conrad III
$22.95 pb 978-0-8118-1650-2
7 x 11 in, 172 pp, Rights: W
THE BARTENDERS DECKBy Philip Collins
Photographs by Sam Sargent
$13.95 deck 978-0-8118-1598-7
3 x 4 x 1 in, 50 cards, Rights: W
OVER 130,000 COPIES SOLD
SOUTHERN COCKTAILSDixie 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
BIXOLOGYCocktails, Culture, and a Guideto the Classics
By Eve ONeill and
Doug Bix Biederbeck
Photographs by Sheri Giblin
$16.95 hc 978-0-8118-6707-84 x 6 in, 160 pp, Rights: W
TEQUILAMyth, Magic & Spirited Recipes
By Karl Petzke
$18.95 hc 978-0-8118-6504-3
7 x 8 in, 128 pp, Rights: W
COFFEEScrumptious 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 COCKTAILS50 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 PARTIESCocktail 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 COOKING
The Commonsense Kitchenis filled with good, practical recipes,
and a strong spirit of the authors missionteaching andfeeding 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 Kitchen500 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 Kitchenis such a book. And its 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 Nells
Kentucky Bourbon Balls. Whats 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 Kitchenis equally at
home on the shelf of an urban foodie or a rural home cook.
Tom Hudgensattended and cooked at Deep Springs Ranch, Chez Panisse, and Liberty Caf in San Francisco. He teaches at College of Marin and
lives in the San Francisco Bay area.
$35.00 hc 978-0-8118-7222-56 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 TurkeyFish and Shellfish
Pasta, Dumplings, Rice, and Stuffing
Sauces and Relishes
Pies and Fruit Desserts
Cakes
Gooey Desserts
Cookies and Candy
INCLUDESRECIPES FOR
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GENERAL COOKING
The Newlywed CookbookFresh Ideas 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 deux and special occasions with family and friends. More than a collection of recipes, The
Newlywed Cookbookis also a guide to domestic bliss. Author Sarah Copeland, a newlywed herself, knows
that sourcing, cookingas well as sharing food together at the tablemakes for a happy couple! This
beautiful and sophisticated contemporary cookbook is the new go-to for brides and grooms.
Sarah Copelandis a New York Citybased writer, urban gardener, recipe developer and cook.
Sara Remingtonis a San Franciscobased food and lifestyle photographer. Other Chronicle Books cookbooks featuring her photography include
D.I.Y. Deliciousand Vino Argentino.
$35.00 hc 978-0-8118-7683-48 x 10 in, 304 pp, Rights: W
MARINATED MOZZARELLA
Consider a jar of fresh mozzarella marinating in the
fridge a gleef ul luxury for when unexpected company arrives.
It takes such little planning, but yields delicious reward.
1 cup fresh miniature mozzarella bal ls (bocconcini)
or four medium balls fresh mozzarella1 cup best-quality ext ra-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 f ridge 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.
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GENERAL COOKING
Whole Beast ButcheryThe Complete Visual Guide to Be ef, Lamb, and PorkBy 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 farmraised 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 Farris 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 Binnsis the author or co-author of 23 cookbooks.
Ed Andersonis a photographer specializing in food and the people who make it. He lives in Petaluma, California.
$40.00 hc 978-1-4521-0059-38 x 10 in, 240 pp, Rights: W
One of the best memories of my last trip to San Francisco was standin
in line outside the Ferry Building, contemplating which hot dog I wasgoing 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 gett ing my own Zil la dog, which was
every bit as delicious as advertised.
Ruth Reichl
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GENERAL COOKING
Ruhlmans TwentyThe Ideas 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 Twentydistills Ruhlmans
decades of cooking, writing, and working with the worlds greatest chefs into twenty essential ideasfrom ingre-
dients
to processes to attitudethat 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 cooks 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 Ruhlmans game-changing Twenty.
Michael Ruhlmanis 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 Ruhlmanlives in Cleveland Heights, Ohio.
$40.00 hc 978-0-8118-7643-88 x 10 in, 368 pp, Rights: W
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 l ife.
Cooking points us to the things that matter most in this world.
Michael Ruhlman
20fundamental techniquesto make you a better cook
100mouthwatering recipesto showcase your skills
300+full-color photographsto show how its doneand the