ten speed press catalog spring 2013

spring 2013ten speed press

Recent AwARds foR ten speed pRess

2012 IACP AwArd wInner: HealtH and special diet

2012 IACP AwArd wInner: First Book–tHe Julia cHild award

AnCIent GrAIns for Modern MeAls Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, and MoreMaria Speck

8 x 10; 240 pages; full color

$29.99 hardcover (Can $34.00)

ISBN: 978-1-58008-354-6

eBook ISBN: 978-1-60774-062-9

2012 IACP AwArd wInner: compilations

the CAkebreAd CellArs AMerICAn hArvest Cookbook Celebrating Wine, Food, and Friends in the Napa ValleyJack and Dolores Cakebread and

Brian Streeter with Janet Fletcher



ISBN: 978-1-60774-013-1

eBook ISBN: 978-1-60774-047-6

2012 JAMes beArd foundAtIon AwArd wInner: Focus on HealtH

suPer nAturAl every dAy Well-Loved Recipes from My Natural Foods KitchenHeidi Swanson


$23.00 paper with jacket (Can $25.95)

ISBN: 978-1-58008-277-8

eBook ISBN: 978-1-60774-324-8

2012 IACP AwArd wInner: wine, Beer, or spirits

2012 JAMes beArd foundAtIon AwArd wInner: Beverage

bItters A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and FormulasBrad Thomas Parsons

6 1/2 x 9; 240 pages; full color


ISBN: 978-1-58008-359-1

eBook ISBN: 978-1-60774-072-8

foRthcoming fAll 2012 titles

vIetnAMese hoMe CookInGCharles Phan$35.00 hardcover (Can $41.00)

ISBN: 978-1-60774-053-7

eBook ISBN: 978-1-60774-385-9

JerusAleMYotam Ottolenghi and Sami Tamimi$35.00 hardcover

ISBN: 978-1-60774-394-1

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

flour wAter sAlt yeAstKen Forkish$35.00 hardcover (Can $41.00)

ISBN: 978-1-60774-273-9

eBook ISBN: 978-1-60774-274-6

the blue bottle CrAft of CoffeeJames Freeman, Caitlin Freeman, and Tara Duggan$24.99 hardcover (Can $28.99)

ISBN: 978-1-60774-118-3

eBook ISBN: 978-1-60774-119-0

southern CoMfortAllison Vines-Rushing and Slade Rushing$35.00 hardcover (Can $41.00)

ISBN: 978-1-60774-262-3

eBook ISBN: 978-1-60774-263-0

the kIMChI CookbookLauryn Chun$19.99 hardcover (Can $23.99)

ISBN: 978-1-60774-335-4

eBook ISBN: 978-1-60774-336-1

sPQrShelley Lindgren and Matthew Accarrino with Kate Leahy$35.00 hardcover (Can $41.00)

ISBN: 978-1-60774-052-0

eBook ISBN: 978-1-60774-384-2

the sProuted kItChenSara Forte and Hugh Forte$25.00 hardcover (Can $29.95)

ISBN: 978-1-60774-114-5

eBook ISBN: 978-1-60774-115-2

Cooking – American · 81/2 x 10; 512 pages; 150 full-color photos · $45.00 hardcover (Can $52.00)

Isbn: 978-1-60774-440-5 · ebook Isbn: 978-1-60774-441-2 · on sale 4/9/2013 · world english rights: Crown

translation rights: david black Agency

From the acclaimed team behind Manhattan’s three-Michelin-starred Eleven Madison Park restaurant comes this deluxe cookbook showcasing the foods, ingredients, and culinary history of New York.

After landing rave reviews for Eleven Madison Park from New

York’s fickle food media, chef Daniel Humm and Will Guidara

made a bold decision: to refashion Manhattan’s ultimate

destination restaurant into a showcase for New York’s food

artisans. Instead of looking abroad for inspiration, Daniel and

Will headed to their own backyards, exploring more than

50 farms in the greater New York area and diving into the city’s

rich culinary heritage as a cultural melting pot. I Love New York

presents an in-depth look at the region’s centuries-old farming

traditions and outstanding ingredients, which are showcased in

innovative reinterpretations of New York dishes like smoked fish

and oyster pan roast. This unique ode introduces the concept

of New York regional cuisine as it celebrates the bounty of this

exceptional city.

Daniel Humm is the chef of Eleven Madison Park and a James

Beard award winner; Will Guidara is the general manager of

Eleven Madison Park and Humm’s co-author for Eleven Madison

Park: The Cookbook. Their most recent project is the food and

beverage program for the NoMad Hotel in Manhattan. Daniel

lives in New Jersey; Will lives in New York.

I love new yorkA Moment in New York Cuisine: Ingredients and Recipes

daniel humm and will guidara

Cooking – vegetables · 9 x 10; 304 pages; 100 full-color photos · $40.00 hardcover (Can $46.00)

Isbn: 978-1-60774-191-6 · ebook Isbn: 978-1-60774-192-3 · on sale 3/19/2013 · All rights: Crown

veGetAble lIterACyExploring the Affinities and History of the Vegetable Families, with 300 Recipes

deborah madison

Destined to become the new standard reference for cooking

vegetables, Vegetable Literacy, by revered chef Deborah Madison,

shows cooks that vegetables within the same family, because

of their shared characteristics, can be used interchangeably in

cooking. For example, knowing that dill, chervil, cumin, parsley,

coriander, anise, and caraway come from the umbellifer family

makes it clear why they’re such good matches for carrots, also an

umbel. With stunning images from the team behind the Canal

House cookbooks and website, and 150 classic and exquisitely

simple recipes, such as Savoy Cabbage on Rye Toast with

Gruyère Cheese; Carrots with Caraway Seed, Garlic, and Parsley;

and Pan-fried Sunchokes with Walnut Sauce and Sunflower

Sprouts; Madison brings this wealth of information together in

dishes that highlight a world of complementary flavors.

Deborah Madison is an award-winning author of eleven cook-

books and has been featured in the New York Times, Food

& Wine, and Bon Appétit. She serves on the board of Slow

Food International and Seed Savers Exchange. She lives in

Santa Fe, New Mexico.

In her latest cookbook, Deborah Madison, America’s leading authority on vegetarian cooking and author of Vegetarian Cooking for Everyone, reveals the surprising relationships between vegetables, edible flowers, and herbs within the same botanical families, and how understanding these connections can help home cooks see everyday vegetables in a new light.

Also by Yotam Ottolenghi

and Sami Tamimi

JerusAleM

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

$35.00 hardcover

ISBN: 978-1-60774-394-1

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

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

Isbn: 978-1-60774-418-4 · ebook Isbn: 978-1-60774-419-1 · on sale 3/26/2013 · u.s. rights: Crown

british and translation rights: ebury Publishing

ottolenGhIThe Cookbook

yotam ottolenghi and sami tamimi

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

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

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

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

at home with recipes like Harissa-Marinated Chicken with Red

Grapefruit Salad, and Cauliflower and Cumin Fritters with Lime

Yogurt. The recipes reflect the authors’ upbringings in Jerusalem

yet also incorporate culinary traditions from California, Italy, and

North Africa, among others. Featuring abundant produce, a

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

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

breads, Ottolenghi invites readers into a world of inventive

flavors and fresh, vibrant cooking.

Yotam Ottolenghi owns an eponymous group of four restaurants,

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

the head chef at Ottolenghi. They have been featured in the

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

in London.

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

Cooking – health · 77/16 x 9; 240 pages; 120 full-color photos · $24.00 paper with flaps (Can $28.00)

Isbn: 978-1-60774-270-8 · ebook Isbn: 978-1-60774-271-5 · on sale 2/5/2013 · north American english rights: Crown

british and translation rights: Janis A. donnaud & Associates

The Steamy Kitchen’s Healthy Asian Favorites speaks to a new

wave of healthy eating without the sacrifice. Author Jaden Hair,

whose Steamy Kitchen website and blog offer home cooks quick

and easy recipes, has developed a collection of dishes that are

flavor-packed, naturally gluten-free, and include little to no meat.

In addition to explaining how to do away with the goopy sauces

and high-calorie counts we’ve grown accustomed to with Asian

cuisine, Jaden offers bright, interesting, and unquestionably

unique recipes inspired by food from across Asia, such as

Malaysian Mango Pickle, Indonesian Gado Gado Lettuce Wraps,

and Japanese Blackened Tofu with Ginger Ponzu Sauce. Her

use of fresh orange juice and vinegar as a sweet-and-sour sauce,

and loads of fresh herbs and citrus, packs in flavor without

the extra calories.

Jaden Hair has been profiled in The Washington Post and

Parents magazine; she is also a regular chef on the Daytime

Television Show. She writes a column for TLC and Discovery

Health online, and her website, the Steamy Kitchen, gets more

than 2 million pages views a month. She lives near Tampa, Florida.

Steamy Kitchen creator Jaden Hair, the top Asian cooking blogger, gives a healthy and truly inspired overhaul to more than 120 classic Asian recipes, making them accessible and easy for home cooks.

the steAMy kItChen’s heAlthy AsIAn fAvorItes100 Recipes That Are Fast, Fresh, and Simple Enough for Tonight’s Supper

jaden hair

Also by Louisa Shafia

luCId food

77/16 x 10; 208 pages; full color

$22.50 trade paperback (Can $27.95)

ISBN: 978-1-58008-964-7

eBook ISBN: 978-1-60774-238-8

Cooking – Middle eastern · 77/16 x 9; 208 pages; 35 full-color photos · $24.99 hardcover (Can $28.99)


translation rights: Psaltis Media llC

the new PersIAn kItChenlouisa shafia

Louisa Shafia, author of the award-winning Lucid Food, explores

her heritage while bringing a healthy and vibrant perspective

to Persian recipes that might otherwise rely too heavily on white

sugar and heavy oils for flavor. This colorful cookbook demystifies

unfamiliar ingredients like rosewater, dried limes, and sumac;

provides a comprehensive resources section; and offers helpful

substitutions. The recipes—such as Jeweled Rice, Pomegranate

Soup, and Saffron Ice Cream—range from starters to sweets and

employ simple techniques and preparations, making this exotic,

beautiful, and ancient cuisine accessible to the home cook.

Louisa Shafia has been featured in Yoga Journal, New York

magazine, Whole Living, Every Day with Rachael Ray, the

Washington Post, and Saveur. She is also the face of eco-

friendly food on eHow.com, where she appears in numerous

cooking videos, including her own eHow web series, “Local

Eats.” She lives in Brooklyn.

This luscious and contemporary take on the alluring cuisine of Iran from cookbook author Louisa Shafia features 75 recipes for both traditional Persian dishes and modern reinterpretations using Middle Eastern ingredients.

Also by Caitlin Freeman

the blue bottle CrAft of Coffee

James Freeman and Caitlin Freeman

and Tara Duggan

8 1/2 x 9 1/2; 240 pages; full color


ISBN: 978-1-60774-118-3

eBook ISBN: 978-1-60774-119-0

Cooking – baking · 77/16 x 9 ; 208 pages; 60 full-color photos · $25.00 hardcover (Can $28.95)


translation rights: Paradigm talent and literary Agency

Modern Art dessertsRecipes for Cakes, Cookies, Confections, and Frozen Treats

Based on Iconic Works of Art

caitlin freeman

From an Ellsworth Kelly sculpture–inspired fudge pop to a

pristinely segmented cake fashioned after Mondrian’s best-

known composition, Caitlin Freeman’s stunning desserts will

delight frequent entertainers, hobby bakers, and contemporary

art lovers. These show-stopping desserts exhibit the charm and

sophistication of works by Jeff Koons, Roy Lichtenstein, Richard

Avedon, and other revered modern artists. Each recipe project

includes an image of the original artwork alongside perspective

on the piece from San Francisco Museum of Modern Art’s

Janet Bishop, Curator of Painting and Sculpture. With detailed,

easy-to-follow directions that simplify even the most elaborate

creations, Modern Art Desserts is an all-encompassing guide

that will inspire kitchen galleries of gorgeous treats.

Caitlin Freeman is the pastry chef for Blue Bottle Coffee,

coauthor of The Blue Bottle Craft of Coffee, and former owner

of the much-loved Miette bakery. Her creations for Blue Bottle’s

café at the San Francisco Museum of Modern Art have been

fawned over by the New York Times, Design*Sponge, Elle Decor,

and more. She lives in the San Francisco Bay Area.

Taking cues from works by Andy Warhol, Frida Kahlo, and Matisse, pastry chef Caitlin Freeman, of Miette bakery and Blue Bottle Coffee fame, creates a collection of uniquely delicious dessert recipes (with step-by-step assembly guides) that give readers all they need to make their own edible masterpieces.

Cooking – beer · 71/4 x 9 ; 160 pages; 30+ full-color photos · $23.00 hardcover (Can $26.95)


true brewsHow to Craft Fermented Cider, Beer, Wine, Sake,

Soda, Kefir, and Kombucha at Home

emma christensen

Making naturally fermented sodas, tending batches of kombucha,

and tackling homebrewed beer are the next frontier for the

homemade revolution. Food writer Emma Christensen shows that

these projects can all be done in the smallest apartment kitchen

with little more equipment than a soup pot, a plastic bucket, and

a long-handled spoon. This book captures that crafty, adventurous

spirit and makes the brewing arts accessible. Since all 50-plus

recipes stem from the same basic technique and use the same

simple equipment, it’s easy for cooks to make the leap from

project to project. By covering a range of homemade beverages,

from quick and easy kefir to cellared fruit wines, True Brews is

sure to be a hit with the DIY crowd.

Emma Christensen is a food writer, beer reviewer, and homebrewer;

currently her writing appears daily on Apartment Therapy: The

Kitchn. In addition, Christensen writes a twice-monthly syndicated

column for Tribune Media Services on weeknight meal solutions

for harried home cooks. She lives in the San Francisco Bay Area.

This accessible home-brew guide for alcoholic and non-alcoholic fermented drinks, from Apartment Therapy: The Kitchn’s Emma Christensen, offers a wide range of simple yet enticing recipes for Root Beer, Honey Green Tea Kombucha, Pear Cider, Gluten-Free Sorghum Ale, Blueberry-Lavender Mead, Gin Sake, Plum Wine, and more.

Cooking – fruit · 7 x 8; 176 pages; 75 full-color photos · $22.00 hardcover (Can $26.00)


the PerfeCt PeAChRecipes and Stories from the Masumoto Family Farm

marcy, nikiko, and david mas masumoto; foreword by rick bayless

A cookbook showcasing the luscious flavor of peaches in 50 sweet and savory dishes, drawing on the life stories and experiences of America’s foremost peach farming family, the Masumotos of California’s central valley.

The heirloom peaches grown by third- and fourth-generation

peach farmers David Mas Masumoto and his family have received

countless accolades—with top chefs such as Rick Bayless and Dan

Barber regularly vying for their share of the season’s harvest—

and numerous features and profiles in the national media. This

cookbook gathers the family’s favorite recipes, from classics like

Peach Cobbler, Peach Salsa, Grilled Peaches, and Peach Glazed

Chicken, to inspired combinations such as Vin de Peche, Peach

Jicama Salad, and Chicken and Peach Empanadas. Accompanied

by eloquent essays that evoke the soul of family farming and the

nuances of a life filled with peaches, The Perfect Peach revels

in a deep understanding of summer’s finest fruit from the most

authoritative, revered peach growers alive today.

David Mas Masumoto is an organic peach and grape farmer

and the author of Epitaph for a Peach. He is currently a columnist

for the Fresno Bee, and has written for the New York Times

Magazine, USA Today, and the Los Angeles Times. He owns

and operates Masumoto Family Farm with his wife, Marcy, and

daughter, Nikiko. They live in Central California.

Also by Rebecca Katz

the CAnCer-fIGhtInG kItChen



ISBN: 978-1-58761-344-9

eBook ISBN: 978-1-58761-376-0

Cooking – health & healing – heart · 7 7/16 x 10; 256 pages; 60 full-color photos · $29.99 hardcover (Can $35.00)


A collection of 125 delicious whole-foods recipes showcasing 16 antioxidant-rich power foods, developed by wellness authority Rebecca Katz to combat and prevent chronic diseases such as diabetes, heart disease, high blood pressure, inflammation, arthritis, and other conditions that plague American adults, enabling readers to live longer, healthier lives.

Despite our anti-aging obsession and numerous medical advances,

life spans are actually shortening because of poor lifestyle deci-

sions. But it doesn’t have to be so. Food-as-medicine pioneer

Rebecca Katz harnesses the power of 16 age-busting superfoods

and the latest scientific research on epicurean genetics in these

recipes that prevent and address life-threatening chronic conditions.

She focuses on key body systems and provides a full breakdown

of the health-promoting benefits of each main ingredient in the

book. With The Longevity Kitchen, readers will keep all systems

running smoothly well into old age.

Rebecca Katz, M.S., is an accomplished chef and national speaker

who has worked with the country’s top wellness physicians,

including Deepak Chopra, Michael Lerner, Jim Gordon, and

Dean Ornish. She has been featured in the Washington Post,

Oprah.com, Atlantic, Better Homes and Gardens, and more.

She lives in the San Francisco Bay Area. Mat Edelson is an award-

winning medical, science, and sports journalist. He lives in Balti-

more, Maryland.

the lonGevIty kItChenSatisfying, Big-Flavor Recipes featuring the Top 16 Age-Busting Power Foods

rebecca katz with mat edelson

Gardening – lawns · 73/8 x 9; 176 pages; 125 full-color photos · $19.99 trade paperback (Can $23.99)


A colorful guide covering the basics of replacing a traditional lawn with a wide variety of easy-care, no-mow, drought- tolerant, money-saving options that will appeal to today’s busy, eco-conscious homeowner.

Americans pour 300 million gallons of gas and 1 billion hours

every year into mowing their lawns, not to mention 70 million

pounds of pesticides and $40 billion for lawn upkeep. No wonder

the anti-lawn movement is thriving, as today’s eco-conscious

consumers realize that their traditional lawns are water-hogging,

chemical-ridden, maintenance-intensive burdens. Lawn Gone!,

from award-winning gardening blogger Pam Penick, is the

first basic introduction to low-water, easy-care lawn alternatives

for beginning gardeners, written in a friendly style with an

approachable package. It covers all the available time-saving

options: alternative grasses, ground cover plants, artificial turf,

hardscaping, mulch, and more. In addition, it includes step-by-

step lawn-removal methods, strategies for dealing with neighbors

and homeowner associations, and how to minimize your lawn if

you’re not yet ready to go all the way.

Pam Penick is a landscape designer, garden writer, and blogger

who has replaced many lawns in her lifetime, including her own.

She is a contributor to publications such as Fine Gardening

magazine and Martha Stewart’s blog At Home in the Garden.

She lives in Austin, Texas.

lAwn Gone! Low-Maintenance, Sustainable, Attractive Alternatives for Your Yard

pam penick

Gardening – vegetables · 7 x 9; 208 pages; 200 full-color photos · $19.99 trade paperback (Can $23.99)


From the founders of landscape design firm Star Apple Edible & Fine Gardening in the San Francisco Bay Area comes a stylish, beautifully-photographed guide to artfully incorporating organic vegetables, fruits, and herbs into an attractive modern garden design.

While many people would love to have a vegetable garden at

home, not everyone has the space or desire to replace their

yard with unsightly raised beds and rows of corn. Most people

want a balance: the ability to grow organic fruits and vegetables,

but also to have their garden be a place of year-round beauty

that is appealing and enjoyable. Written by a landscape design

team that specializes in blending edibles and ornamentals in the

garden, The Beautiful Edible Garden proves that it’s possible

for gardeners of all levels to reap the best of both worlds. With

a fresh approach to garden design, a range of styles applicable

to gardening zones across the country, and glorious full-color

photographs, it’s perfect for readers who want a garden space

that is both good-looking and productive.

Leslie Bennett and Stefani Bittner are the founders of Star Apple

Edible & Fine Gardening, a landscape design firm focusing on

aesthetic edible gardening. They are sought-after speakers and

teach classes on edible gardening and have been featured in

Sunset, Woman’s Day, and ABC’s View From the Bay. They live

in the San Francisco Bay Area.

the beAutIful edIble GArden Design a Stylish Outdoor Space Using Vegetables, Fruits, and Herbs

leslie bennett and stefani bittner

Cooking – herbs/spices/Condiments · 7 x 7; 128 pages; 30 full-color photos · $16.99 hardcover (Can $19.99)


From veteran cookbook author Robb Walsh, this definitive guide to the world’s most beloved condiment is a must-have for fans of dishes that can never be too spicy.

Robb Walsh, founder of the annual Austin Hot Sauce Festival

and a recognized authority on all things piquant, created this

combination cookbook/project manual/food history to appeal

to the legions of hot sauce fans around the world. With chapters

on the history of hot sauce, tips and recipes for making your

own brand-inspired sauces at home, and more than 50 recipes

using hot sauce—ranging from Nuclear Wings to Carolina Sloppy

Joes to Spicy Bloody Marys to Pickapeppa Pot Roast—The Hot

Sauce Cookbook is the be-all, end-all cookbook for pepper

sauce aficionados.

A three-time James Beard award winner, Robb Walsh is the

author of six Texas cookbooks, including Texas Eats. A former

restaurant reviewer for the Houston Press and the Austin Chronicle,

Walsh currently co-owns the restaurant El Real Tex-Mex Cafe

with chef Bryan Caswell. He lives in Houston, Texas.

the hot sAuCe CookbookA Complete Guide to Making Your Own, Finding the Best,

and Spicing Up Meals with World-Class Pepper Sauces

robb walsh

Titles, prices, and other contents of this catalog are subject to change without notice. All orders are subject to acceptance and availability and are F.O.B. Publisher’s shipping point. Orders will be filled at prices and on terms in effect on date of shipment.

All prices shown are Publisher’s suggested prices. Any reseller is free to charge whatever price he or she wishes for the products listed in this catalog.

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Printed in the U.S.A.Copyright © 2012 by the Crown Publishing GroupVisit CrownPublishing.comCatalog design by Sarah Pulver

Front cover image by Hirsheimer & Hamilton from Vegetable LiteracyBack cover image by Sara Remington from The New Persian Kitchen

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Berkeley, CA 94705

ten sPeed Press

An imprint of the Crown Publishing Group,

a division of Random House, Inc., New York

visit us at tenspeed.com

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ten speed press catalog spring 2013

Documents

blue bottle

david mas

san francisco

los angeles

eleven madison

crown translation

fine gardening

deborah madison