SPRING + SUMMER 2016 TEN SPEED PRESS food + drink FORTHCOMING FALL 2015 TITLES

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“No chef captures the flavors of the moment CATALOG COPY better than Yotam Ottolenghi.” —Bon Appétit

OCTOBER “Ottolenghi is a genius with vegetables—it’s possible that no other chef has devised so many clever ways CATALOG COPY CATALOG to cook them.” —Food & Wine

NOPI: THE COOKBOOK YOTAM OTTOLENGHI AND RAMAEL SCULLY

ISBN: 978-1-60774-623-2 eBook ISBN: 978-1-60774-624-9 SEPTEMBER NEAR & FAR Travel and Home by Inspired Recipes HEIDI SWANSON ISBN: 978-1-60774-549-5 ISBN: 978-1-60774-550-1 eBook Poor Man’s Feast Man’s Poor of Altman, author —Elissa is a delicious paean to the culinary glories glories the culinary to is a delicious paean & Far “Near in found comfort the grounding and travel, world of Swanson Heidi home kitchen. own one’s to returning devoted her to eye traveler’s keen has married her sumptuous a quietly soul, and created home cook’s stands alongside that in place rooted masterpiece sheer, for Ottolenghi Yotam and Iyer Pico of work the leave will never book This breadth. mouthwatering my kitchen.” HOME COOKED 100 Essential Recipes for a New Way to Cook ANYA FERNALD WITH JESSICA BATTILANA

A recipe-driven guide for stocking your pantry with homemade base ingredients that can be used to 3 transform easy weeknight meals, by the cofounder MARCH of the Belcampo Meat Co. Anya Fernald’s style of cooking is rustic and simple, shaped by her years of experience working on farms, living in Italy, and running Slow Food Nation—but it is also sophisticated and brilliant. Her secret: creating beautiful, flavorful base ingredients ahead of time that can later be used to assemble luscious meals. In Home Cooked, Fernald teaches readers these heritage skills for homemade sauces, pickles, and slow-cooked meats while guiding readers into becoming more intuitive home cooks. Anya Fernald is a sustainable food expert and cofounder and CEO of the Belcampo Meat Co., the world’s largest sustainable meat company. She organized and headed up Slow Food Nation, launched the Eat Real Festival, and created the Food Craft Institute. She lives in Oakland, CA. Jessica Battilana has coauthored three cookbooks and her work has appeared in Martha Stewart Living, Times, Wall Street Journal, Gastronomica, Saveur, Sunset, and the Best Food Writing 2008 Anthology. She lives in San Francisco.

Cooking – American – California Style • On sale 3/29/2016 • $35.00 hardcover (Can $45.00) • ISBN: 978-1-60774-840-3 eBook ISBN: 978-1-60774-841-0 • 8 x 10; 304 pages; 100 full-color photos • All Rights: Crown From Home Cooked CHILTERN FIREHOUSE

NUNO MENDES AND ANDRÉ BALAZS

A gorgeously photographed cookbook featuring the food and atmosphere of ’s white-hot Chiltern 6 Firehouse, a playful New York–style brasserie drawing crowds from around the globe. Housed in a former fire station in London’s Marylebone

APRIL neighborhood, Chiltern Firehouse has become the talk of London. Owned by hotelier André Balazs, whose other properties include the Chateau Marmont and the Mercer Hotel, the exquisitely designed space is overflowing with A-listers every night of the week. What draws them in is the design, but what makes them stay is chef Nuno Mendes’s incredible food—crab doughnuts, monkfish cooked over pine, and wood-grilled Iberico pork. With a lush, transporting package, Chiltern Firehouse will bring the charm of London’s hottest restaurant to America’s shores. Nuno Mendes was born in Portugal and trained at the California Culinary Academy before working for chefs like Ferran Adria, Jean-Georges Vongerichten, and Wolfgang Puck. André Balazs is a world-renowned hotelier and restauranteur with properties in New York, Los Angeles, Miami, and . Chiltern Firehouse is his first European venture.

Cooking – Restaurants • On sale 4/19/2016 • $40.00 hardcover (Can $51.00) 1 ISBN: 978-1-60774-992-9 • eBook ISBN: 978-1-60774-993-6 • 8 ⁄2 x 10; 324 pages; 100 full-color photographs North American English Rights: Crown; All Other Rights: Cornerstone From Chiltern Firehouse AROUND THE FIRE Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant GREG DENTON AND GABRIELLE QUIÑÓNEZ DENTON WITH STACY ADIMANDO 10 The highly anticipated and innovative cookbook from the duo behind one of Portland, Oregon’s favorite restaurants, Ox, featuring recipes for year-round backyard MARCH grilling inspired by the wood-fire cooking traditions of Latin America. Greg Denton and Gabrielle Quiñónez Denton’s “Argentine- by-way-of-Portland” cooking at Ox Restaurant has redefined our understanding of what grilled cuisine can be. Their debut cookbook will similarly open readers’ eyes to the wonderful possibilities of the backyard barbecue. Inventive, flavorful, and achievable recipes showcase unexpected cuts of meat, seasonal produce (proving that grill-centric parties can be surprisingly vegetarian-friendly), and plenty of starters, salads, desserts, and drinks to round out your next outdoor feast. Greg Denton and Gabrielle Quiñónez Denton are the chefs and owners of the critically acclaimed Ox Restaurant in Portland, OR. The James Beard Award finalists and Food & Wine best new chefs have earned rave reviews and legions of fans for their creative and edgy cooking. Stacy Adimando is a freelance food and travel journalist, cookbook author, culinary instructor, and the former food editor at Every Day with Rachael Ray. She lives in San Francisco.

Cooking – Barbecue • On sale 3/29/2016 • $32.50 hardcover (Can $41.50) • ISBN: 978-1-60774-752-9 • eBook ISBN: 978-1-60774-753-6 5 5 7 ⁄8 x 10 ⁄8; 272 pages; 100 full-color photos • All Rights: Crown From Around the Fire SWEETER OFF THE VINE Fruit Desserts for Every Season YOSSY AREFI

A charming cookbook filled with heirloom-quality recipes for pies, cakes, tarts, ice cream, preserves, and other sweet 15 treats updated for today’s cook, highlighting the fruit of MARCH each season. A beautiful collection of flavor-forward recipes, Sweeter Off the Vine celebrates fresh, vibrant produce throughout the year. Summer’s wild raspberries become Raspberry Pink Peppercorn Sorbet, red rhubarb is roasted to adorn a pavlova, juicy apricots are baked into galettes with saffron sugar, and winter’s bright citrus shines in Blood Orange Doughnuts and Tangerine Cream Pie. Through the clever use of bold flavors, author Yossy Arefi enhances each fruits’ sweetness in a unique and delicious way. Yossy Arefi is a food photographer, former professional baker, and the creator of award-winning blog Apt. 2B Baking Co. She also runs the Project Dessert column on Food52. Her work has been featured in Bon Appétit, T magazine, Saveur, Good Housekeeping, Modern Farmer, and Pure Green Magazine, among others. She lives in Brooklyn.

Cooking – Baking • On sale 3/22/2016 • $23.00 hardcover (Can $30.00) • ISBN: 978-1-60774-858-8 3 3 eBook ISBN: 978-1-60774-859-5 • 7 ⁄8 x 9 ⁄16; 240 pages; 100 full-color photos • All Rights: Crown From Sweeter Off the Vine BASQUE A Love Letter in Recipes from the Kitchen of Txikito ALEXANDRA RAIJ AND EDER MONTERO WITH REBECCA FLINT MARX 18 A fun and engaging collection of traditional Basque recipes from the acclaimed chef-owners of New York

APRIL City restaurants Txikito, La Vara, and El Quinto Pino. Few cuisines have captured the imaginations of or inspired more chefs around the world than that of Spain—and within the Spanish culinary pantheon, Basque cooking is considered one of the country’s most fascinating and essential traditions. In Basque, star chefs Alexandra Raij and Eder Montero take readers on a tour of the Basque countryside, revealing the iconic ingredients, elegant techniques, and traditional dishes that define the region’s revered cooking style. Alexandra Raij and Eder Montero opened El Quinto Pino in 2007 followed by Txikito, New York’s only Basque restaurant, and La Vara. Raij was voted Eater’s 2012 Chef of the Year for , and has appeared on Iron Chef America, Food Curated, Foodography, and No Reservations. They live in New York City. Rebecca Flint Marx is a senior editor at San Francisco magazine and the winner of the 2013 IACP Bert Greene Award for Culinary Memoir and a 2015 James Beard Foundation Journalism Award. She lives in San Francisco.

Cooking – Spanish • On sale 4/5/2016 • $29.99 hardcover (Can $38.99) • ISBN: 978-1-60774-761-1 7 3 eBook ISBN: 978-1-60774-762-8 • 7 ⁄16 x 9 ⁄4; 256 pages; 65 full-color photos • All Rights: Crown BROTH AND STOCK FROM THE NOURISHED KITCHEN 60 Recipes to Make at Home JENNIFER MCGRUTHER 20 From the creator of the beloved website The Nourished Kitchen, this cookbook explores foundational recipes for

MAY making nutritious broths, soups, stews, gravies, and other dishes using a variety of stocks. A trusted authority on traditional foods, Jennifer McGruther has been touting the value of nutrient-rich broth since before it was trendy. Rich in protein, calcium, magnesium, and other trace minerals, broth has outstanding health properties. Broth and Stock from the Nourished Kitchen is the ideal guide for anyone looking to integrate these healthful concoctions into their daily lives. Jennifer McGruther is a writer, national speaker, and cooking instructor. Her website, NourishedKitchen.com, features traditional and whole food recipes that are elegant and simple. She lives on the Olympic Peninsula in Washington State.

ALSO BY JENNIFER MCGRUTHER THE NOURISHED KITCHEN $27.99 trade paperback (Can $33.99) ISBN: 978-1-60774-468-9 eBook ISBN: 978-1-60774-469-6 7 7 ⁄16 x 10; 320 pages; full color

Cooking – Natural Foods • On sale 5/31/2016 • $17.99 trade paperback (Can $23.99) • ISBN: 978-1-60774-931-8 eBook ISBN: 978-1-60774-932-5 • 7 x 8; 208 pages; 100 full-color photos • All Rights: Crown COOK KOREAN! A Comic Book with Recipes ROBIN HA

A charming introduction to the basics of Korean cooking 22 in graphic novel form, with recipes and ingredient profiles presented through light-hearted comics.

JULY Playful and instructive, this intersection of cookbook and graphic novel is sure to delight. Illustrator Robin Ha presents colorful, humorous comics that fully illustrate all the steps and ingredients necessary for each recipe in a clear, concise manner, providing cultural background and personal stories. Perfect for Korean cuisine beginners and seasoned cooks alike, Cook Korean! makes this exotic fare, rapidly growing in popularity across the U.S., accessible, fun, and inviting. Robin Ha was born in Seoul, Korea and grew up reading and drawing comics. She has a BFA in illustration and her work has been published in independent comic anthologies such as Secret Identities and The Strumpet, as well as in Marvel Comics publications and in Heavy Metal Magazine. She lives in Falls Church, VA.

Cooking – Asian • On sale 7/5/2016 • $18.99 trade paperback (Can $24.99) • ISBN: 978-1-60774-887-8 eBook ISBN: 978-1-60774-888-5 • 7 x 10; 176 pages; 180 full-color illustrations • All Rights: Crown ALL UNDER HEAVEN THE NAKED DIET

Recipes from the 35 Cuisines of China TESS WARD CAROLYN PHILLIPS A transformative approach to healthy eating, featuring A comprehensive, contemporary portrait of China’s 60 satisfying and flavor-packed recipes. 24 culinary landscape and the geography and history that In The Naked Diet, author Tess Ward shares her personal 25

have shaped it over time, with more than 300 recipes. prescription for renewal: a collection of bare, stripped-down APRIL recipes composed of the most nutrient-rich and simple This cookbook, part of a unique partnership with revered APRIL foods. This is not a deprivation diet but an achievable publisher McSweeney’s, explores the rich and vibrant lifestyle where food is enjoyed and celebrated in its purest culinary traditions of China. Using clear and thoughtful form. Lamb Meatballs with Rhubarb Sauce, Smoked Tofu instruction, author Carolyn Phillips explains the ingredients, Panzanella with Figs, Hot and Spicy Seafood Soup with techniques, and recipes that create 35 of the country’s Crispy Shallots, Soba Noodle Salad with Cucumber and distinctive regional cuisines. Interwoven with tales of Mango—these delicious dishes support and fuel the Phillips’s family history and experiences living in Taiwan, body while encouraging optimal health. All Under Heaven is a fresh perspective on one of the world’s most ancient food traditions. London-based food blogger Tess Ward is a Le Cordon Bleu–trained chef and has worked in the kitchens of River Carolyn Phillips is a scholar, author, and artist whose Cottage and The Ritz. She develops recipes for the Grazia writings have appeared everywhere from Lucky Peach to restaurant column and for brands such as Le Creuset. Gastronomica. She is also the author of The Dim Sum Field Guide, forthcoming in August 2016 (see page 31). She lives in the San Francisco Bay Area.

Cooking – Chinese • On sale 4/19/2016 • $40.00 hardcover (Can $51.00) • ISBN: 978-1-60774-982-0 Cooking – Health • On sale 3/15/16 • $24.99 hardcover (Can $32.99) • ISBN: 978-1-60774-994-3 • eBook ISBN: 978-1-60774-995-0 eBook ISBN: 978-1-60774-983-7 • 8 x 10; 524 pages; 100 2-color illustrations • All Rights: Crown 7½ x 9½; 128 pages; 60 full-color photos • US and Canada Rights: Crown • All Other Rights: Quadrille Publishing Ltd.

SMUGGLER’S COVE THE ELEMENTS OF PIZZA Exotic Cocktails, Rum, and the Cult of Tiki Unlocking the Secrets to World-Class MARTIN CATE Pies at Home KEN FORKISH An illustrated history of tiki and rum culture in America, 26 with cocktail recipes, from the beloved San Francisco bar A comprehensive cookbook offering an unprecedented 27

Smuggler’s Cove. look into the mechanics of pizza-making, with inspired APRIL Originating as escapist fantasies for depression-era topping ideas and scores of recipes for every style of pie. JUNE Americans, tiki cocktails and the bars that served them are Ken Forkish is one of the most respected bread-baking drenched in lore and legend. Smuggler’s Cove is rich with authorities in the world. Here he offers a complete education tiki history: how drinks were invented and stolen, Caribbean in the craft of artisanal pizza-making with rigorously tested journeys, Hollywood scandals, mid-century dreams, and recipes that prove even home bakers can make flavorful, how an entire generation was swept up in a craze for tiki. texturally sublime crusts. A complete primer to the history and various styles of rum Ken Forkish is the owner of the popular Portland, OR rounds out this unique and joyous cocktail collection. restaurants Ken’s Artisan Bakery, Ken’s Artisan Pizza, and Martin Cate is the founder and owner of Smuggler’s Cove, Trifecta Tavern & Bakery. His first book, Flour Water Salt which has been lauded by national media and was voted Yeast, won both a James Beard and an IACP award. one of the 20 best bars in the world by Drinks International magazine in 2014.

ALSO BY KEN FORKISH FLOUR WATER SALT YEAST $35.00 hardcover (Can $41.00) ISBN: 978-1-60774-273-9 eBook ISBN: 978-1-60774-274-6 8 x 10; 272 pages; full color

Cooking – Wine & Spirits • On sale 6/7/2016 • $30.00 hardcover (Can $39.00) • ISBN: 978-1-60774-732-1 Cooking – Pizza • On sale 4/19/2016 • $30.00 hardcover (Can $39.00) • ISBN: 978-1-60774-838-0 7 eBook ISBN: 978-1-60774-733-8 • 7 ⁄16 x 9; 272 pages; 100 full-color photos • North American Rights: Crown; All Foreign Rights: Straus Literary eBook ISBN: 978-1-60774-839-7 • 8 x 10; 240 pages; 100 full-color photos • All Rights: Crown SPRITZ Italy’s Most Iconic Aperitivo Cocktail, with Recipes TALIA BAIOCCHI AND LESLIE PARISEAU

28 A narrative about the unlikely history and culture of spritz cocktails, with 50 classic and modern recipes. Spritz—a bitter and bubbly wine-based cocktail—is APRIL experiencing a wave of popularity in America, but actually has roots in ancient Rome. Here, the authors explore the culture of aperitivo, Italy’s spritz trail, and the drink’s revival via narrative essays, stunning photographs, and art deco- inspired illustrations. Talia Baiocchi is the editor-in-chief of Punch and the author of James Beard Award–nominated Sherry. She has written for Bon Appétit, Wine Spectator, and more. She lives in Brooklyn. Leslie Pariseau is the former deputy editor of Punch. She has written for GQ, Esquire, and Saveur. She lives in Brooklyn.

ALSO BY TALIA BAIOCCHI SHERRY $24.99 hardcover (Can $28.99) ISBN: 978-1-60774-581-5 eBook ISBN: 978-1-60774-582-2 6½ x 9; 272 pages; full color

Cooking – Wine & Spirits • On sale 4/5/2016 • $16.99 hardcover (Can $21.99) • ISBN: 978-1-60774-885-4 1 eBook ISBN: 978-1-60774-886-1 • 5 ⁄2 x 8; 144 pages; 50 full-color photos • All Rights: Crown SOUTHERN SPIRITS THE DIM SUM FIELD GUIDE

Four Hundred Years of Drinking in the CAROLYN PHILLIPS American South, with Recipes A whimsically illustrated, authoritative guide to the ROBERT F. MOSS “taxonomy” of dim sum. 30 A captivating narrative tracing the rich history of From chefs to bloggers to diners, everyone in the food 31

liquor, beer, and wine in the American South, including world is obsessed with dim sum, the teahouse tradition AUGUST 40 cocktail recipes. of dining on delicious roast meats and dumplings. Author

APRIL The first book to tell the full story of Southern drinking and illustrator Carolyn Phillips demystifies this rich, nuanced culture, Southern Spirits explores how liquor, beer, and culinary tradition in The Dim Sum Field Guide, a pocket-size, wine are deeply intertwined with the history of the region. definitive resource featuring 80 hand-drawn illustrations. Southern Spirits starts with the colonists who first found Armchair travelers and Asian food enthusiasts alike will themselves stranded in a new world without their native be delighted by this detailed yet accessible look at the beer, and follows the story to the modern day, when classic distinctly Chinese art of eating well. spirits and cocktails of the pre-Prohibition South are back Carolyn Phillips is a scholar, author, and artist whose in vogue. This book challenges the stereotypes of Southern writings have appeared everywhere from Lucky Peach to drinking culture, revealing how the region’s fascinating Gastronomica. She is also the author of All Under Heaven, history has shaped America as a whole. forthcoming in April 2016 (see page 24). She lives in the Robert F. Moss is a food and drinks writer and culinary San Francisco Bay Area. historian from Charleston, SC. He is the contributing barbecue editor for Southern Living and the Southern food correspondant for Serious Eats. His work has appeared in Garden & Gun, Los Angeles Times, Charlotte Observer, Texas Monthly, Columbia Free Times, Early American Life, and others. He is the author of The Barbecue Lovers Carolina, Barbecue: The History of an American Institution, and Going Lardcore: Adventures in New Southern Dining.

Cooking – Wine & Spirits • On sale 4/12/2016 • $24.99 hardcover (Can $32.99) • ISBN: 978-1-60774-867-0 Cooking – Reference • On sale 8/30/2016 • $14.99 hardcover (Can $19.99) • ISBN: 978-1-60774-956-1 1 13 eBook ISBN: 978-1-60774-868-7 • 6 ⁄2 x 7 ⁄16; 256 pages; 40 2-color illustrations • All Rights: Crown eBook ISBN: 978-1-60774-957-8 • 5 ½ x 6¼; 176 pages; 80 line illustrations • All Rights: Crown 32 AUGUST/APRIL MUSHROOMS OF THE THE PEDIATRICIAN’S REDWOOD COAST GUIDE TO FEEDING A Comprehensive Field Guide to the Fungi BABIES AND TODDLERS of Coastal Northern California Practical Answers To Your Questions on NOAH SIEGEL AND CHRISTIAN SCHWARZ Nutrition, Starting Solids, Allergies, Picky Eating, and More This richly illustrated book provides a sweeping reference ANTHONY PORTO, MD, AND DINA DIMAGGIO, MD to help readers find and identify mushrooms in coastal California. Extensively researched to give the most current This comprehensive manual is the first authoritative guide knowledge, and with 750 illustrated species, this is by far that aids caregivers in navigating not only the nutrition, the most modern and comprehensive guide to California’s but also the associated medical conditions and parenting mushrooms to date. Written in a clear and concise style, concerns that arise during a child’s first year of life, when this guide is a much-needed update for a perennially nutritional needs change dramatically. Written by pediatric popular category. medical and nutritional experts who are also parents, The Pediatrician’s Guide to Feeding Babies and Toddlers will help parents give their children the optimum nutrition they need to grow up healthy and thrive.

Nature – Mushrooms • On sale 8/9/2016 Health & Fitness – Children’s Health • On sale 4/5/2016 $35.00 trade paperback (Can $45.00) • ISBN: 978-1-60774-817-5 $18.99 trade paperback (Can $24.99) • ISBN: 978-1-60774-901-1 1 1 eBook ISBN: 978-1-60774-818-2 • 7 x 9; 608 pages; 775 full-color photos eBook ISBN: 978-1-60774-902-8 • 6 ⁄8 x 9 ⁄4; 288 pages; 1-color All Rights: Crown All Rights: Crown Titles, prices, and other contents of this catalog are subject to change RETAIL FIELD REPRESENTATIVES 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 Lines By Alan Green on terms in effect on date of shipment. 301-469-6177 DE, E. PA, S. NJ, MD, VA All prices shown are Publisher’s suggested prices. Any reseller is free to Washington, D.C. charge whatever price he or she wishes for the products listed in this catalog. Anne McGilvray & Company 312-321-0710 (Chicago) Publicity and Media Questions: 510-285-3034 800-527-1462 (Dallas) 4 or [email protected]. 952-932-7153 (Minnetonka) 5 AR, KS, IL, IN, LA, MI, MO, MN, Send orders to: N. KY, ND, OK, OH, SD, TX, CATALOG COPY Penguin Random House, Inc. W. PA, WI 400 Hahn Road Westminster, MD 21157 Darrah & Company Or call 1-800-733-3000 800-741-6614 (Atlanta) [email protected] AL, FL, GA, MS, NC, S. KY, SC, TN

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