SPRING + SUMMER 2016 TEN SPEED PRESS food + drink FORTHCOMING FALL 2015 TITLES 4 5 “No chef captures the flavors of the moment COPY CATALOG 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 “Near & Far is a delicious paean to the culinary glories SEPTEMBER of world travel, and the grounding comfort found in returning to one’s own home kitchen. Heidi Swanson has married her keen traveler’s eye to her devoted home cook’s soul, and created a quietly sumptuous masterpiece rooted in place that stands alongside the work of Pico Iyer and Yotam Ottolenghi for sheer, mouthwatering breadth. This book will never leave my kitchen.” —Elissa Altman, author of Poor Man’s Feast NEAR & FAR Recipes Inspired by Home and Travel HEIDI SWANSON ISBN: 978-1-60774-549-5 eBook ISBN: 978-1-60774-550-1 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, New York 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 London’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 the Hamptons. 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 New York City, 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.