“Chiarello returns not only to the kitchen but to his roots.” —Esquire magazine

Michael Chiarello’s Bottega By Michael Chiarello • Photographs by Frankie Frankeny Michael Chiarello’s fans have watched him on Top Chef Masters, the , and PBS. He’s an Emmy Award winner and award-winning author, with combined cookbook sales of over 400,000 copies. Chiarello returns to the kitchen with a cookbook inspired by the soulful Southern Italian-style menu at his new Napa Valley restaurant, Bottega. It’s rich with more than 120 photographs that convey the Bottega experience and 100 amazing recipes for Southern Italian specialties, which, with signature Chiarello style, are designed for the home cook to have as much easy joy cooking as eating. Bottega is Michael Chiarello at his best.

Michael Chiarello is the chef-owner of Bottega restaurant, Frankie Frankeny is an acclaimed –based and author of six other best-selling cookbooks. He lives in food and lifestyle photographer. St. Helena, California.

Michael Chiarello’s Bottega Also available: Marketing and $40.00 US • £24.95 UK Michael Chiarello’s Publicity Plan: HC • 978-0-8118-7539-4 Casual Cooking 9 x 12 in, 224 pp, Multi-city appearances $40.00 HC 978-0-8118-3383-7 120 color and b/w photographs National print and Rights: W ­broadcast publicity At Home with Food Michael Chiarello Online marketing and NOVEMBER $40.00 HC publicity campaign 978-0-8118-4048-4

2 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM Recipes include salads, puddings, soups, and other clever ways to use days-old bread.

“Mr. Robertson’s exceptional bread is notable because it’s a slow-fermented yeast bread in very French style that is a welcome change from the ubiquitous sourdough. . . . This is my favorite bakery in the United States.” —Mark Bittman, New York Times

interior spot art

Tartine Bread By Chad Robertson • Photographs by Eric Wolfinger For the home or professional bread-maker, this is the book of the season. It comes from a man many consider to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco, a city that knows its bread. To Chad, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. He developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. A hundred photographs from years of testing, teaching, and recipe development provide step-by-step inspiration, while additional recipes provide inspiration for using up every delicious morsel.

Chad Robertson trained at the Culinary Institute of America Eric Wolfinger is a photographer, surfer, and bread- and, with his wife Elisabeth Prueitt, won the James Beard making apprentice at Tartine Bakery. Like Chad, he lives Outstanding Pastry Chef Award in 2008. in San Francisco.

Tartine Bread Also available: $40.00 US • £24.95 UK Tartine HC • 978-0-8118-7041-2 Over 50,000 copies sold! 8∑ x 10 in, 304 pp, 100 color $35.00 HC photographs, paper over board 978-0-8118-5150-3 Rights: W Food/Baking NOVEMBER

[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 3 “ From Seed to Skillet contains everything the kitchen gardener needs to make the transit from vague dream to bountiful harvest and delicious meal.” —Michael Pollan, author of The Omnivore’s Dilemma

From Seed to Skillet A Guide to Growing, Tending, Harvesting, and Cooking Up Fresh, Healthy Food to Share with People You Love By Jimmy Williams and Susan Heeger • Photographs by Eric Staudenmaier Jimmy Williams learned all about vegetable gardening at the knee of his grandmother, a South Carolina native from a traditional Gullah community whose members were descendents of Caribbean slaves. He pays homage to his family history in this inspiring step-by-step guide to designing and planting a backyard vegetable garden and growing one’s own food. With this essential garden manual, home gardeners can learn how easy it is to plan a garden, design and construct growing beds, tend the crop without using harmful chemicals, harvest gorgeous vegetables, and cook a delicious feast using Jimmy’s favorite family recipes.

Urban farmer and landscape designer Jimmy Williams Susan Heeger is a long-time magazine and newspaper oversees his growing grounds, plants edible gardens for feature writer with a specialty in garden, design, home, clients, and dispenses cultivation and cooking tips, plus lifestyle, and food stories. She lives in Los Angeles. vegetable, herb, and fruit seedlings, at three Los Angeles Eric Staudenmaier is a photographer and home gardener farmers’ markets. He grows and sells heirloom tomatoes based in Los Angeles. from seeds that have been passed down from his great- great-grandmother.

From Seed to Skillet $29.95 US • £19.95 UK PB • 978-0-8118-7221-8 9 x 11 in, 176 pp, more than 100 color photographs Rights: W Food/Gardening JANUARY

4 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM Goldrush

Jonathan

Vino Argentino Apples I Have Eaten An Insider’s Guide to the Wines and Wine Country of Argentina By Jonathan Gerken By Laura Catena • Photographs by Sara Remington • Foreword by Jay Miller Of the thousands of known apple varieties, only about In this book—part wine primer, part cultural exploration, part twenty can be found in grocery stores. Apples I Have Eaten introduction to the Argentine lifestyle—discover where to eat, is a tribute to a bushel of the harder-to-find heirloom apple what to see, and how to travel like a local with Laura Catena, cultivars—including the Goldrush, Burgundy, Prairie Spy, the Argentina-born, United States–educated, globetrotting Hidden Rose, and other nostalgic varieties whose very wine star. The world’s fifth largest producer of wine, Argen- names hearken back to a simpler time. Each apple was tina is home to malbec, the country’s best-known indig- locally sourced, lovingly photographed, and then happily enous grape. More than 400,000 Americans and 600,000 eaten by artist and author Jonathan Gerken. Irresistibly Europeans visit Argentina every year to enjoy the mighty charming and delightfully delectable, this volume is a malbec, taste unparalleled food, trek the wide-open country, pictorial feast for everyone from locavores and foodies to and tango all night long in Buenos Aires. Vino Argentino art aficionados. The ideal gift for cooks, teachers, and provides insider access to beautiful Argentina. anyone who appreciates the little things in life!

Laura Catena belongs to the fourth generation of an Argentine-Italian Jonathan Gerken is an author, photographer, artist, and fine press winemaking family and serves as president of Botega Catena Zapata. printer. He lives in the San Francisco Bay Area. She splits her time between San Francisco and Mendoza. Sara Remington is a San Francisco–based photographer.

Vino Argentino Apples I Have Eaten Marketing and $27.50 US • £17.99 UK $14.95 US • £9.99 UK Publicity Plan: HC • 978-0-8118-7330-7 HC • 978-0-8118-7459-5 6∑ x 8∂ in, 240 pp, 150 color 5 x 4 in, 108 pp, National promotion photographs, 3 maps 94 color photographs program Rights: W Rights: W Promotional poster Wine/Travel Photography/Impulse National print and online OCTOBER SEPTEMBER advertising publicity

[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 5 “Absinthe drinkers spend 10 times as much on spirits as the average spirits consumer.” —The Absinthe Review Network

A portrAit of people, plAces And ideAs for A new food movement.

AMY FRANCESCHINI DANIEL TUCKER

PHOTOGRAPHS BY ANNE HAMERSKY

FOREWORD BY MARK BITTMAN

Absinthe Cocktails Farm Together Now 50 Ways to Mix with the Green Fairy Communities Across the U.S. Bringing Food and Ideas to Your Plate By Kate Simon • Photographs by Lara Ferroni By Amy Franceschini and Daniel Tucker • Photographs by Anne Hamersky Foreword by Mark Bittman Absinthe Cocktails is devoted entirely to cocktails made with barely-legal absinthe. Since this spirit was legalized in the With interest in home gardening at an all-time high and con- U.S. in 2007, the absinthe category has exploded with 34 cerns about food production and safety making headlines, new brands introduced in 2008 and consumers willing to Farm Together Now explores the current state of grassroots pay $50 for a bottle. This book has something to suit every- farming in the U.S. Part oral history and part treatise on food one’s taste—traditionalists will learn how to properly mix politics, this fascinating project is an introduction to the many absinthe like an old pro with 30 recipes for classic cocktails, individuals who are producing sustainable food, challenging while modern absinthe lovers can experiment with 20 con- public policy, and developing community organizing efforts. temporary drink formulas from trendsetting bars such as With hundreds of photographs and a foreword from New York Los Angeles’s Varnish and the Lonsdale in London. Absinthe Times columnist Mark Bittman, Farm Together Now will edu- Cocktails gives going green an entirely new meaning! cate, inspire, and cultivate a new wave of modern agrarians.

Kate Simon is editor-at-large at Imbibe, the magazine of liquid Amy Franceschini is an artist and designer living in San Francisco. culture. She lives in Portland, Oregon. Daniel Tucker edited the biannual journal and discussion series AREA Lara Ferroni’s food photography has appeared on Epicurious.com. Chicago. He lives in Chicago. She lives in Seattle, Washington. Anne Hamersky is a San Francisco-based photographer.

Absinthe Cocktails Also available: Farm Together Now Also available: $19.95 US • £12.99 UK Tiny Bubbles $27.50 US • £17.99 UK Edible Schoolyard HC • 978-0-8118-7329-1 $14.95 HC HC • 978-0-8118-6711-5 $24.95 HC 6 x 8 in, 112 pp, 978-0-8118-6226-4 7 x 9 in, 192 pp, color photographs 978-0-8118-6280-6 36 color photographs throughout, paper over board Rights: W Rights: W Cocktails Food/Nonfiction NOVEMBER JANUARY

6 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM Boston magazine’s Best of Boston winner 2002–2009!

“This patisserie’s baked goods are nirvana on a plate!” —Newsweek

“At Flour Bakery + Café, Joanne Chang creates some of the finest cakes and pastries in Boston.” —New York Times

Flour Spectacular Recipes from Boston’s Flour Bakery + Cafe • By Joanne Chang with Christie Matheson • Photographs by Keller + Keller Every day, 1,500 Bostonians can’t resist buying sweet, simple pleasures such as Homemade Pop-Tarts from an alumna of Harvard with a degree in economics. From Pain au Chocolat and Lemon Raspberry Cake to perfect croissants, Flour Bakery–owner Joanne Chang’s repertoire of treats is deep and satisfying. While at Harvard she discovered that nothing made her happier than baking cookies, a path that led her to a sticky bun triumph over on the Food Network’s Throwdown. Featuring more than 100 recipes—including Flour favorites such as the Milky Way Tart and Dried Fruit Focaccia—plus a baker’s dozen of tips, this mouthwatering collection is a classic baking book, no matter where you live.

Joanne Chang is the chef-owner of Flour Bakery in Boston. Christie Matheson is the author or co-author of several She has a degree in applied mathematics and economics books, including Salty Sweets. She lives in Boston and from Harvard University and was a pastry chef at Payard San Francisco. Patisserie and Mistral. She lives in Boston. Keller + Keller are Boston-based food and lifestyle photographers.

Flour Marketing and $35.00 US • £22.95 UK Publicity Plan: HC • 978-0-8118-6944-7 7∑ x 10 in, 320 pp, 36 color National print and photographs, hand-drawn script ­broadcast publicity and illustrations throughout Online marketing and Rights: W publicity campaign Food/Baking Author video NOVEMBER

[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 7 D.I.Y. Delicious Southern Pies Recipes and Ideas for Simple Food from Scratch A Gracious Plenty of Pie Recipes, from Lemon Chess to By Vanessa Barrington • Photographs by Sara Remington Chocolate Pecan • By Nancie McDermott • Photographs by Leigh Beisch For crafty green types who want to master the fundamen- Ask any pie lover—the words “southern” and “pie” go tals of a scratch pantry and have graduated from simple together like ripe fruit and flaky pastry. And behind all the weekend jam and baking activities, this book offers a wide mouthwatering, light-as-a-cloud meringue peaks and the variety of recipes and blueprints for artisanal food projects. sticky dark butterscotch fillings lies a rich and delicious Forty projects with accompanying recipes appeal to a range history. In Southern Pies, some of the South’s most famous of skill levels and palates. D.I.Y. Delicious goes beyond bakers share recipes for 70 pies. Perfect for bakers of all pickling and preserving into fermenting, culturing cheese, skill levels, these pies are made with simple, easy-to-find, and brewing sodas and tonics. A total of 75 recipes and and gloriously few ingredients. Featuring such classics as more than 50 step-by-step, color photographs lead the way Sweet Tea Pie and New Orleans Creole Coconut Pie, this to outfitting a scratch pantry that uses fewer ingredients to tasty homage will fill everyone at the table with Southern make delicious staples at a much lower cost. hospitality.

Vanessa Barrington is a chef and author with co-writing credits on Nancie McDermott is the author of six cookbooks, including Heirloom Beans. She lives in Oakland, California. Southern Cakes. A food writer and cooking teacher born and raised Sara Remington is a food and lifestyle photographer. She lives in in North Carolina, she now lives with her family in Chapel Hill. San Francisco, California. Leigh Beisch is a San Francisco–based photographer.

D.I.Y. Delicious Also available: Southern Pies Also available: $24.95 US • £16.99 UK Heirloom Beans $22.95 US • £15.99 UK Southern Cakes HC • 978-0-8118-7346-8 $22.95 PB PB • 978-0-8118-6992-8 $19.95 PB 6∑ x 8∑ in, 240 pp, 978-0-8118-6069-7 8¾ x 8 in, 168 pp, 978-0-8118-5370-5 50 color photographs 24 color photographs Rights: W Rights: W Food Food/Baking OCTOBER OCTOBER

88 [P][P] 800800 759759 01900190 // [F][F] 800800 286286 94719471 // CHRONICLEBOOKS.COMCHRONICLEBOOKS.COM Blackbird Bakery Gluten-Free 75 Recipes for Irresistible Gluten-Free Desserts and Pastries By Karen Morgan • Photographs by Knoxy Celebrities such as Courteney Cox and Laura Dern love Blackbird Bakery for its famously scrumptious gluten-free desserts. Now these same sweets can be yours too, thanks to this beautiful cookbook that collects 75 delicious recipes for classic desserts and gor- geous 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 cook- book, gluten-conscious gluttons can dish up all sorts of delectable desserts—anytime the craving strikes!

Karen Morgan is the “Big Bird” at Blackbird Bakery and the blogger behind The Art of Gluten-Free Baking. She lives in Austin, Texas. Knoxy is a food and lifestyle photographer based in Austin, Texas.

Blackbird Bakery $24.95 US • £16.99 UK HC • 978-0-8118-7331-4 7 x 8 in, 224 pp, color photographs Rights: W Food/Baking NOVEMBER

[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 9 Reclaim the Family Dinner p.212 p.155 p.235 p.195 p.212 p.155 p.211 p.198 Stop Scrambling Every Night

It’s dinnertime. Repeat after us: time Life is not chaotic, it’s rich. In this strategy-packed kitchen Make One Meal that Everyone companion, you’ll find more than 200 recipes—everything from customizable lasagnas in the Family Wants to Eat to sushi hand rolls that look like ice cream cones— for time for that will inspire your family dinner. p.217 p.153 p.220 p.163

You’ll also learn how to: dinner make one meal that everyone in the family wants to eat dinner break out of your rut strategies, inspiration, keep the kids distracted now you have and recipes for family meals chard “lasagna” while you cook so you have some if you have every night of the week potatoes plan and prep so you’re not SWISS scrambling for ideas every night CHARD 1 2 3 4 5 Preheat oven to Layer a quarter Layer with grated Pour � cup milk Remove the foil and p.209 p.167 p.222 p.198 350° F. Butter a of the potato Gruyère or Swiss over the top. (The top with a last layer master a few basic techniques 9-by-9-inch baking slices in the dish. cheese and a pinch pan will seem very of Gruyère or Swiss you can fall back on dish. Peel and thin- Sprinkle with salt, of fresh thyme full—don’t worry, and, if desired, Par- ly slice 2 potatoes pepper, and leaves. Repeat the it will cook down.) mesan. Broil until (with a mandoline, a little chopped layering pro- Cover with foil and the cheese is melted reclaim dinner so you can start if you have one). butter. Top with cess twice more, bake until tender, a and golden. enjoying meals again! a third of the finishing with the little over an hour. now you have prepped chard. potatoes. linguine with if you have chard and egg prep the chard linguine about the authors: Wash 1 bunch swiss chard Pilar Guzman is the creator of momfilter.com and the founding editor of in cool water; drain. Trim the leaves from the stems, GET Cookie Magazine. She lives in Brooklyn with her husband and two boys and then coarsely chop the STARTED leaves and pat them dry. believes anyone can learn to put something delicious on the table. 1 2 3 4 5 (Don’t worry about the Cook the linguine In a large skillet, Add the chard and Divide the pasta Top each bowl exact size of the bunch. al dente; set aside. sauté 2 minced sauté until wilted; among bowls and with an egg and These recipes will work no p.219 p.209 p.224 p.222 p.228 p.222 garlic cloves in remove from heat. poach (or fry) some hot sauce, matter what size your grocery olive oil with some Add the pasta. Toss 1 egg per serving. if desired. store or farmers’ market sells.) red-pepper flakes with salt, pepper, for 1 minute. and a handful of grated Parmesan. if you have now you have pork pork-and-chard hash tenderloin

It’s time to retire a few ideas you may have NOW FINISH UP about dinner. Meat doesn’t always require two sides, 1 2 3 4 5 lasagna doesn’t need noodles, and eggs aren’t only Place some olive oil Brown the pork on Add a chopped Add a couple of ta- Add the chard and p.213 for breakfast. In fact, a bunch of these leafy greens in a large sauté pan all sides, tossing onion to the pan. blespoons of white sauté until wilted but can yield three dinners that are anything over medium heat. until it’s cooked Reduce heat and wine (or white- still green. Return the Cube a 1-pound through, about 8 sauté until tender. wine vinegar) pork to the pan and but expected. pork tenderloin minutes. Remove and � teaspoon toss until warmed p.235 p.228 p.211 $24.95 u.s. $tk.tk can p.216 p.228 p.216 p.198 and sprinkle it with from the pan; set horseradish. Cook through. Serve with salt and pepper. aside. for about 1 minute, crusty bread. by editors stirring. chapter 6 i want to use what i already have 9 pilar guzmán, jenny rosenstrach & alanna stang

Time for Dinner Strategies, Inspiration, and Recipes for Every Night of the Week • By Pilar Guzmán, Alanna Stang, and Jenny Rosentrach Whether moms have picky or adventurous eaters and whether they love to cook or just endure it, getting dinner on the table weeknight after weeknight is enough to make a mom throw in the towel. It’s a grind that wore down former Cookie magazine editors, Pilar Guzmán, Jenny Rosentrach, and Alanna Stang—until they made it their mission to figure out all the ways they could reclaim the family dinner. Time for Dinner is that playbook of tricks, inspiration, plans, and 100 go-to recipes. With 250 photographs, it’s a visual toolkit of a book that gives every mom the ideas and strategies she needs to get a great family meal on the table night after night without losing her mind (or her sense of humor). Pilar Guzmán was the founding editor-in-chief of Cookie, is Alanna lives in Brooklyn with her husband and son. a frequent interviewee in national print and broadcast Jenny Rosenstrach was the features director at Cookie maga- media, a former senior editor and writer at Real Simple, and zine, where she also edited the popular family food blog “One a regular contributor to the New York Times. She cooks for Little Bite” and wrote one of Cookie’s most popular stories, her two young children and lives in Brooklyn. “30 Meals in 30 Days,” where she chronicled her experience Alanna Stang was the executive editor at Cookie and is making a new meal for her young family every night for a currently executive editor at Omnimedia. month. She lives in Dobbs Ferry, New York.

Time for Dinner $25.00 US • £16.99 UK HC • 978-08118-7742-8 7∑ x 9 in, 272 pages, 250 color photographs Rights: WE Food SEPTEMBER

1010 [P][P] 800800 759759 01900190 // [F][F] 800800 286286 94719471 // CHRONICLEBOOKS.COMCHRONICLEBOOKS.COM “One of America’s Top 25 Tasting Rooms” “My absolute two favorite passions: food and casinos! Y’all, take it —Wine Enthusiast magazine from me—you will hit the jackpot with this book.” —

The Winemaker Cooks Harrah’s Entertainment Presents Menus, Parties, and Pairings The Seven Stars Cookbook By Christine Hanna • Photographs by Sheri Giblin Recipes from World-Class Casino Restaurants • Edited and Introduced by John Schlimm • Photographs by Frankie Frankeny Over 19 million people visit the California wine country every year to enjoy the area’s renowned wine, food, and From the Seven Stars kitchens of Harrah’s Entertainment’s landscapes—and the casual lifestyle. Christine Hanna— famed casinos comes this compilation of 125 delectable award-winning winemaker, mother, and consummate recipes that will guarantee the home cook a full house every hostess—epitomizes the region’s laid-back approach to time. An acclaimed lineup of chefs share their top picks for wine and food. Hanna shares her wine expertise and enter- the elegant meals and regional specialties served at world- taining savvy with 100 recipes, and 75 color photographs class casino restaurants across the country. With more than capture her tabletops overflowing with local ingredients 100 lush photographs, cooking and kitchen tips, menu ideas, and products. A souvenir of the good life, The Winemaker and tidbits about the company’s history and grand operations, Cooks is sure to be savored by wine lovers everywhere! this dazzling cookbook brings the fun and flair of Harrah’s Entertainment to any dining table or party spread. Christine Hanna is a food writer, cooking teacher and president of Hanna Winery. She lives in Healdsburg, California. John Schlimm is an educator, an artist, and award-winning author. Sheri Giblin is a San Francisco–based photographer. He lives in St. Marys, Pennsylvania. Frankie Frankeny is a San Francisco–based photographer. She has been named one of the “100 Most Creative People in the U.S.” by Entertainment Weekly.

The Winemaker Cooks The Seven Stars Cookbook Includes recipes from: $35.00 US • £22.95 UK $45.00 US • £30.00 UK John Besh HC • 978-0-8118-6934-8 HC • 978-0-8118-7475-5 8∂ x 9∑ in, 240 pp, 9 x 12 in, 320 pp, more than Bobby Flay 75 color photographs 100 color and b/w photographs Bradley Ogden Rights: W Rights: W François Payard Food & Wine Food SEPTEMBER SEPTEMBER Paul Prudhomme Harrah’s, Caesars, and Horseshoe are Guy Savoy trademarks of Harrah’s Entertainment, Inc. With a foreword by Paula Deen

[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 11 Skinny Dips The Domaine Chandon Cookbook 60 Recipes for Dips, Spreads, Chips, and Salsas on the Lighter Recipes from étoile Restaurant • By Jeff Morgan Side of Delicious • By Diane Morgan • Photographs by Sheri Giblin Photographs by France Ruffenach We all love dips—we just hate what they do to our hips. Domaine Chandon is a French-owned wine producer in Napa That’s why snack lovers everywhere will be drooling over Valley. Its Michelin-starred restaurant, étoile, is the only fine- the scrumptious spreads in this collection of low-calorie, dining restaurant within a winery in the Wine Country. With a low-fat party dips. Featuring healthful, guilt-free twists on seasonal menu created to showcase Domaine Chandon’s all the fun, flavorful classics from dips and spreads to tap- sparkling and still wines, étoile takes inspiration from the culi- enades and salsas—these festive treats are all about nary tradition and playful delicacy of nouvelle cuisine. It’s more healthy indulgences that are heavy on rich, robust flavors. than just a place to eat. It’s a lifestyle and a state of mind, Complete with nutrition facts for each recipe, party plan- reflected in the 75 recipes collected here and culled from the ning advice, and do-ahead tips that make preparation a restaurant’s repertoire, covering everything from soups to breeze, Skinny Dips makes it a snap to dip and be fit. desserts. Including a guide to pairing wines with foods, as well as suggested wines for each recipe, this book gorgeously Diane Morgan is an award-winning cookbook author, culinary instructor, and restaurant consultant. She lives in Portland, Oregon. illuminates the good life with more than 75 vivid photographs. Sheri Giblin is a San Francisco-based photographer. Jeff Morgan is a cookbook author and co-owner and winemaker for Covenant Wines in Napa Valley, where he lives. France Ruffenach is a San Francisco–based photographer.

Skinny Dips Also available: The Domaine Chandon Cookbook $18.95 US • £12.99 UK Delicious Dips $40.00 US • £24.95 UK HC • 978-0-8118-7142-6 $16.95 HC HC • 978-0-8118-7157-0 6 x 8 in, 144 pp, 978-0-8118-4220-4 9 x 11 in, 224 pp, 24 color photographs 75 color photographs Rights: W Rights: WE Food Food & Wine SEPTEMBER OCTOBER

12 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM “The Commonsense Kitchen is filled with good, practical recipes, and a strong spirit of the author’s mission—teaching and feeding hungry students on a work- ing 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

Try this delicious twist on toast: Griddle Toast

Just set a skillet over a medium flame (or use the pancake griddle as we do at Deep Springs), generously butter a thick slice of bread on both sides (the basic dinner bread recipe in this book is excellent for toast), and toast the bread in the skillet, checking it carefully and turning it a few times, until it is golden brown. Serves 1.

The Commonsense Kitchen 500 Recipes Plus Lessons for a Hand-Crafted Life • By Tom Hudgens Every once in a while a cookbook comes along that is at once so useful and so spirited you can imagine it becoming a kitchen staple. The Commonsense Kitchen is such a book. And it’s from an unusual source: one of the toughest colleges to get into in the United States, Deep Springs is an organic farm, school, and working cattle ranch in the high desert of the Sierra Nevada. This general cookbook has more than 500 recipes for delicious, honest staples and sassy regional specialties such as Red Chile Enchiladas and Mama Nell’s Kentucky Bourbon Balls. What’s more, this book features amazing food as well as lessons in life skills, from the proper way to wash dishes to how to make homemade soap. The Commonsense Kitchen is equally at home on the shelf of an urban foodie or a rural home cook.

Tom Hudgens attended and cooked at Deep Springs He teaches at College of Marin and lives in the San Ranch, Chez Panisse, and Liberty Café in San Francisco. Francisco Bay area.

The Commonsense Kitchen $35.00 US • £22.95 UK HC • 978-0-8118-7222-5 6∆ x 9∑ in, 608 pp, 2-color illustrations throughout Rights: W Food SEPTEMBER

[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 13 “Elinor Klivans is one of my favorite food writers. I can never resist her.”

—Nigella Lawson, Food Network host and Cookies! Cookies! Cookies! author of Nigella Bites and Nigella Express CRESCE

BISCUITS $19.95 U.S. STROMBOLI BRIOCHE Klivans FAST Few taste treats are more satisfying than a fresh, ROLLS ERS

TWISTS NTS warm loaf of bread–especiallywhen that loaf BREADS comes right out of your own oven. Elinor Klivans,

LOAF BREADS FAST trusted author of Cupcakes! and Chocolate Karen Good Karen TREAT YOURSELF Cakes, has developed 50 recipes for homemade  ELINOR KLIVANS 50 rECIpES breads, scones, buns, and biscuits.

OV is the best-selling author of Cupcakes!, Big Fat Cookies, Chocolate Cakes, and Potpies. She TO FAST, HOT, HOME-BAKED for EASY, DELICIoUS brEAD

WA SCONES is a food writer who has published articles for BREAD. ELINOR KLIVANS HAS In Fast Breads, you’ll find easy-mix batter breads that prep in Bon Appétit, Fine Cooking, and the Washington BY ELINOR PHOTOGRAPHS BY 10 minutes or less and can be mixed by hand. For a morning CRUMPDEVELOPED FIFTYETS RECIPES FOR SUSIE CUSHNER S KLIVANS Post, among others. She lives in Camden, Maine. AF  treat, bake Butter Crescents or Crumpets, which beg to be HOMEMADE BREADS, SCONES, spread with sweet jam. A Salami, Prosciutto, Provolone &  SUSIE CUSHNER Sweet Red Pepper Stromboli is perfect for your cheesy lunch- LO FOCBUNS, ACAND CIBISCUITSA THAT MIX is a food and travel photographer who has photo- time fix. AND BAKE IN RECORD TIME. GOU graphed many Chronicle Books, including Even your most hectic weeks can be filled with fresh bread. Big Night In and Martha’s Vineyard Table. She STRATA POP FROM SWEET SCONES AND BAB- When you’re super-crunched for time, bake any of the Super- lives in New York. KAS TO SAVORY AND NUTRI- fast Breads; Savory Lemon-Leek Loaf or Pumpkin–Chocolate TIOUS MULTIGRAINS AND DARK Chip Pancakes take onlymoments to prepare. If you have extra

Also AvAilAble: FF MUFFINS BUN bread on your hands, don’t waste a crumb. Elinor has devoted YERYES, EVERYAS REAL BREADT YOU an entire chapter to using it up in a most delicious manner. TOAST WANT TO MAKE — FAST — IS You’ll bake extra loaves to make Winter Panzanella Salad, and INSIDE THIS BOOK. Ribollita, a Tuscan bread and vegetable soup. GÈR ROUND Fast Breads helps you master bread making—without spending hours doing it. LE E BREADS E MUFFINS

cover design by lesley feldman GH ST

Manufactured in China ES SE

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Very Merry Cookie Party Fast Breads How to Plan and Host a Christmas Cookie Exchange 50 Recipes for Easy, Delicious Bread By Barbara Grunes and Virginia Van Vynckt By Elinor Klivans • Photographs by Susie Cushner Photographs by France Ruffenach Best-selling author and baking authority Elinor Klivans Today’s busy bakers want to make a gorgeous variety of presents 65 of the finest and fastest recipes for baking delicious Christmas cookies without spending days upon homemade breads. With simple, easy-to-master tech- flour-smudged days mixing, rolling, and baking. This is your niques, anyone can quickly make such delightful treats as guide to the Christmas cookie exchange, where everyone Apricot Corn Muffins, Butter Crescents, plus really super- shows up with a few batches of homemade cookies to fast favorites like Pumpkin Chocolate Chip Pancakes and swap. It’s all the variety without the fuss! Red-and-white Very Big Popovers, all with a minimum of sweat in the striped edges make this adorable book look like a Christ- kitchen. From morning treats like crumpets, muffins, and mas present, with 120 recipes to choose from, plus tips for sticky breads to savory and nutritious multigrains and dark decorating, planning, and throwing the party. ryes, Fast Breads will make a master bread maker of any Barbara Grunes has written more than 45 cookbooks, including baker—in record fast time, too! The Best Bake Sale Ever Cookbook. She lives in the Chicago area. Elinor Klivans is the best-selling author of many cookbooks, includ- Virginia Van Vynckt is a writer, editor, and Web designer. She lives ing Cupcakes and Chocolate Cakes. She lives in Camden, Maine. in the Chicago area. Susie Cushner is a food and travel photographer living in New York. France Ruffenach is a San Francisco–based photographer.

Very Merry Cookie Party Fast Breads Also available: $19.95 US • £12.99 UK $19.95 US • £12.99 UK Chocolate Cake PB • 978-0-8118-6675-0 PB • 978-0-8118-6570-8 $22.95 PB 8£ x 8£ in, 248 pp, 8¾ x 8 in, 144 pp, 978-0-8118-6872-3 24 color photographs 24 color photographs Cupcakes Rights: W Rights: W $16.95 PB Baking/Holidays Food/Baking 978-0-8118-4545-8 NOVEMBER OCTOBER

1414 [P][P] 800800 759759 01900190 // [F][F] 800800 286286 94719471 // CHRONICLEBOOKS.COMCHRONICLEBOOKS.COM CAKE POPS

BY

Tips, Tricks, and Recipes for More Than 40 Irresistible Mini Treats

Cake Pops by Bakerella Tips, Tricks, and Recipes for More Than 40 Irresistible Mini Treats • By Angie Dudley What’s cuter than a cupcake? A cake pop, of course! Wildly popular blogger Bakerella (aka Angie Dudley) has turned cake pops into an international sensation! Cute little cakes on a stick—from decorated balls to more ambitious shapes such as baby chicks, ice cream cones, and even cupcakes—these adorable creations are the perfect alterna- tive to cake at any party or get-together. Martha Stewart loved the cupcake pops so much she had Bakerella appear on her show to demonstrate making them. Now Angie makes it easy (use boxed cake mix—Bakerella does!) and fun to re-create these amaz- ing treats right at home with clear step-by-step instructions and photos of more than 40 featured projects, as well as clever tips for presentation, decorating, dipping, coloring and melting chocolate, and much more.

Angie Dudley is the creator of Bakerella.com, her very popular blog that chronicles her adventures in baking. She is a graphic designer, amateur photographer, and wannabe food stylist based in Georgia.

Cake Pops by Bakerella Marketing and $19.95 US • £12.99 UK Publicity Plan: HC • 978-0-8118-7637-7 8¾ x 8 in, 160 pp, 60 color Author video photographs, semi-concealed National print and Wire-O binding ­broadcast publicity Rights: W Online marketing and Food/Baking publicity campaign DECEMBER

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TOP CHEF qUICKFIRE TOP CHEF: THE qUICKFIRE COOKBOOK TOP CHEF: THE COOKBOOK COOKING UP A STORM CHALLENGE GAME $29.95 HC • 978-0-8118-7082-5 $29.95 HC • 978-0-8118-7347-5 $24.95 PB • 978-0-8118-6577-7 $19.95 box • 978-0-8118-6994-2

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16 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM FoodFood && DrinkDrink BestBest SellersSellers

SERIOUSLY SIMPLE COOKING FOR TWO MACARONI & CHEESE MASTERING THE ART OF $24.95 PB • 978-0-8118-3194-9 $19.95 HC • 978-0-8118-6348-3 $16.95 PB • 978-0-8118-4962-3 CHINESE COOKING $50.00 HC • 978-0-8118-5933-2

THE COUNTRY COOkING COUNTRY COOkING OF IRELANd NEW VEGETARIAN CUPCAKE KIT OF FRANCE $50.00 HC • 978-0-8118-6670-5 $19.95 PB • 978-0-8118-6579-1 $19.95 kIT • 978-0-8118-6659-0 $50.00 HC • 978-0-8118-4646-2

PRINCESS TEA CUPCAKES! I LOVE MACARONS LUSCIOUS LEMON DESSERTS $19.95 HC • 978-0-8118-6177-9 $16.95 PB • 978-0-8118-4545-8 $14.95 PB • 978-0-8118-6871-6 $19.95 HC • 978-0-8118-2893-2

TARTINE STICkY, CHEWY, MESSY, GOOEY FOR kIdS STICkY, CHEWY, MESSY, GOOEY ALL CAKES CONSIDERED $35.00 HC • 978-0-8118-5150-3 $19.95 HC • 978-0-8118-6782-5 $22.95 HC • 978-0-8118-5566-2 $24.95 HC • 978-0-8118-6781-8

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[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 19 INDEX

A H Absinthe Cocktails, 6 Hanna, Christine, 11 Apples I Have Eaten, 5 Heeger, Susan, 4 V Hudgens, Tom, 13 Van Vynckt, Virginia, 14 B Very Merry Cookie Party, 14 Barrington, Vanessa, 8 K Vino Argentino, 5 Blackbird Bakery, 9 Klivans, Elinor, 14 Bottega, 2 W M Williams, Jimmy, 4 Matheson, Christie, 7 Winemaker Cooks, 11 C McDermott, Nancie, 8 Cake Pops by Bakerella, 15 Michael Chiarello’s Bottega, 2 Catena, Laura, 5 Morgan, Diane, 12 Chang, Joanne, 7 Morgan, Jeff, 12 Chiarello, Michael, 2 Morgan, Karen, 9 Commonsense Kitchen, 13 R D Robertson, Chad, 3 D.I.Y. Delicious, 8 Rosentrach, Jenny, 10 Domaine Chandon Cookbook, 12 Dudley, Angie, 15 S Schlimm, John, 11 F Seven Stars Cookbook, 11 Farm Together Now, 6 Simon, Kate, 6 Fast Breads, 14 Skinny Dips, 12 Flour, 7 Southern Pies, 8 Franceschini, Amy, 6 Stang, Alanna, 10 From Seed to Skillet, 4 T G Tartine Bread, 3 Gerken, Jonathan, 5 Time for Dinner, 10 Grunes, Barbara, 14 Tucker, Daniel, 6 Guzmán, Pilar, 10

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