Little, Brown and Company Catalog

Fall 2013/Winter 2014

Posts tagged Cookbook

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Melt

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October 2013 Hardcover

Stephanie Stiavetti and Garrett McCord, Melt: The Art of Macaroni and Cheese

978-0-316-21337-0. $30.00

DESCRIPTION

Melt: The Art of Macaroni and Cheese is the first book to marry the American standard, macaroni and cheese, with handcrafted artisan cheeses, producing dishes that are both classic and chic. In this accessible and stylish book, budding chefs will be encouraged to incorporate artisanal ingredients into the everyday comfort food they know and love. Featuring such unexpected and delicious combinations as Fourme d’Ambert and Blood Oranges on Orzo and Arugula, Drunken Goat, Fennel, Edamame, Mint, and Rotini, and Pumpkin Stuffed with Fontina, Italian Sausage, and Macaroni, Melt takes mac and cheese out of the box and elevates it to a level that will delight even the most sophisticated palates.

ABOUT THE AUTHORS

Stephanie Stiavetti is a freelance food writer and recipe developer residing in Oakland, California. Her work has been featured on NPR, The Huffington Post, KQED, Culinate, and Serious Eats.  You can find her online at TheCulinaryLife.com.

Garrett McCord is a freelance food writer, writing teacher, and recipe developer. He has written for Gourmet Live, The Huffington Post, Epicurious, Cheese Connoisseur, and many other online and print publications. You can also find him at VanillaGarlic.com. He lives in Sacramento, California, with his husband, Brian; their two needy cats; and a Corgi named Jack.

Publicity Contact: Michelle Aielli, michelle.aielli@hbgusa.com

Filed under cooking comfort food pasta recipes cookbook

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Mast Brothers Chocolate

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October 2013 Hardcover

Rick and Michael Mast, Mast Brothers Chocolate: A Family Cookbook

978-0-316-23484-9, $40.00

DESCRIPTION

The Mast Brothers are pioneers of the bean-to-bar craft chocolate movement. Sourcing cocoa with unique flavor profiles from around the equator, they roast the beans in small batches to create truly handmade chocolate, one of the very few chocolate makers to do so. At their flagship factory and retail shop in Brooklyn, their distinctive bars are wrapped in exquisite custom papers that they have designed and are sold at specialty food shops around the country and around the world.

Many of the world’s pre-eminent chefs, including Thomas Keller, Dan Barber, Daniel Humm, Alice Waters, and Alain Ducasse choose Mast Brothers Chocolate for cooking for its purity and distinctive tasting notes.

In MAST BROTHERS CHOCOLATE: A FAMILY COOKBOOK they share their unique story and recipes for classic American desserts like chocolate cookies and cakes, brownies, bars, milkshakes, and even home-made whoopie pie. There are mouthwatering savory dishes as well, like Pan-seared Scallops with Cocoa Nibs and Cocoa Coq au Vin. With striking color photographs throughout, this cookbook celebrates the vision and allure of Mast Brothers Chocolate, the leaders of the American craft chocolate movement and the choice of the world’s great chefs.

ABOUT THE AUTHORS

Rick and Michael Mast are the co-founders, owners, and master chocolate makers of Mast Brothers Chocolate, pioneering “bean to bar” chocolate making in New York City. They were born and raised in Iowa.

Publicity Contact: Marlena Bittner, marlena.bittner@hbgusa.com

Filed under chocolate dessert cooking cookbook

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A Passion for Bread

November 2013 Hardcover

Lionel Vatinet, A Passion for Bread: Lessons from a Master Baker

978-0-316-20062-2, $35.00

DESCRIPTION

A PASSION FOR BREAD brings a Master Baker’s encyclopedic knowledge of bread, passed on from a long line of French artisan bakers, to the American home, with detailed instructions and dozens of step-by-step photographs. It will cover everyday loaves like baguettes, ciabatta, and whole grain breads, as well as loaves for special occasions, including Beaujolais Bread, Jalapeño Cheddar Bread, and Lionel Vatinet’s celebrated sourdough boule. A chapter of delectable soup and sandwich recipes will inspire you to create the perfect accompaniments. The book offers a detailed introduction to bread baking, 65 recipes, and 350 full-color photographs.

ABOUT THE AUTHOR

Lionel Vatinet is one of the most respected baking experts in America. In 1999, he coached the American team in the World Cup of Baking tournament to their first ever First Place win, and he has served as a baking consultant for Panera Bread, La Brea, and Zabar’s. Educated as a baker’s apprentice in France, Lionel remains true to the pledge he gave when inducted as a Les Compagnons du Devoir guild member to educate others in the art of baking. He owns La Farm Bakery in Cary, North Carolina, and regularly teaches baking courses there.

Publicity Contact: Carolyn O’Keefe, Carolyn.okeefe@hbgusa.com

Filed under baking bread cookbook La Farm bakery november

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True Food

October 2012 Hardcover

Andrew Weil, MD, and Sam Fox, with Michael Stebner, True Food: Seasonal, Sustainable, Simple, Pure

978-0-316-12941-1, $29.99 

DESCRIPTION

When Andrew Weil and Sam Fox opened True Food Kitchen, they did so with a two-fold mission: every dish served must not only be delicious, but it must promote the diner’s wellbeing. TRUE FOOD supports the same mission, with freshly imagined recipes that are seasonal, inviting, and easy to make. Showcasing fresh, high-quality ingredients and simple preparations with robust, satisfying flavors, TRUE FOOD demonstrates how easy it is to eat well at home. With essays on topics ranging from farmer’s markets to proper proportions, the book includes more than 125 original recipes from Dr. Weil and chef Michael Stebner, such as Curried Cauliflower Soup, Corn and Ricotta Cheese Ravioli and Vegetables with Parmesan Broth, Spicy Shrimp and Asian Noodles, Bison Umami Burgers, Chocolate Icebox Tart, Pomegranate Martini, and much, much more.

ABOUT THE AUTHOR

Andrew Weil, MD, is the founder and director of the Arizona Center for Integrative Medicine and a partner of True Food Kitchen. He is the author of several bestselling books, including Spontaneous Happiness, The Healthy Kitchen (coauthored with Rosie Daley), Healthy Aging, 8 Weeks to Optimum Health, and Spontaneous Healing. He lives in Tucson, AZ.

Sam Fox is the founder and CEO of Fox Restaurant Concepts, and has been nominated three times for Restaurateur of the Year by the James Beard Foundation. He lives in Scottsdale, AZ.

Michael Stebner is the executive chef overseeing all True Food Kitchen restaurants. He lives in Scottsdale, AZ.

Publicity Contact: Michelle Aielli, michelle.aielli@hbgusa.com

Filed under Andrew Weil Food Hardcover Michael Stebner October Sam Fox recipes True Food cookbook

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ELEVEN MADISON PARK: THE COOKBOOK

NOVEMBER 2011 HARDCOVER

Eleven Madison Park: The Cookbook
Daniel Humm, Will Guidara
978-0-316-09851-9, $50.00

A lavish collection of elegant, seasonal recipes from the award-winning, four-star New York restaurant.

Eleven Madison Park is one of New York City’s most popular fine-dining establishments and has become an international culinary destination. Under the leadership of executive chef Daniel Humm and general manager Will Guidara, the restaurant is synonymous with innovative cuisine and top-tier hospitality, receiving a coveted four-star review from the New York Times.
Eleven Madison Park: The Cookbook is a sumptuous tribute to the unforgettable experience of dining in the restaurant, where the latest culinary techniques are married with classical haute cuisine. The book features more than 150 sophisticated recipes, arranged by season, adapted for the home cook, and accompanied by stunning full-color photographs by Francesco Tonelli.

Eleven Madison Park is sure to be one of the most talked-about cookbooks of 2011.

About the Author: Daniel Humm has been executive chef of Eleven Madison Park since 2006, the same year that Will Guidara became general manager. They both live in New York City.

Publicity Contact: Carolyn O’Keefe, carolyn.okeefe@hbgusa.com

Filed under cookbook cooking nonfiction november

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THE FEARLESS BAKER

MAY 2011 HARDCOVER

The Fearless Baker: Scrumptious Cakes, Pies, Cobblers, Cookies, and Quick Breads that You Can Make to Impress Your Friends and Yourself
Emily Luchetti and Lisa Weiss
978-0-316-07428-5; $29.99

A vibrantly illustrated beginner’s baking guide offering expert instruction from James Beard Award-winning pastry chef Emily Luchetti.

What could be more satisfying than presenting friends and family with a perfectly crafted homemade dessert, fresh out of the oven? Yet for many, the idea of baking is intimidating; rolling out pie dough or making a cake from scratch is akin to climbing Mount Everest. THE FEARLESS BAKER is a beginner’s baking guide written to empower home cooks with spot-on advice and a cache of go-to recipes. Renowned pastry chef Emily Luchetti conducted training sessions with real-life novice bakers to discover their most common pitfalls and troubleshoots throughout the book with time-tested techniques. Charming color illustrations and photographs of real-life beginning bakers in action complete the instruction, turning even the most tentative baker into a fearless one.

Tour: Author events in San Francisco

About the author: Emily Luchetti is executive pastry chef at Farallon and Waterbar Restaurants in the San Francisco Bay Area. She lives in Sausalito, California.

Publicity Contact: Sabrina Callahan, sabrina.callahan@hbgusa.com

Filed under Farallon baking cookbook luchetti may weiss fearless baker

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NOVEMBER 2010 HARDCOVERClinton St. Baking Company Cookbook: Breakfast, Brunch, and Beyond from New York’s Favorite Neighborhood RestaurantDeDe Lahman & Neil KleinbergISBN:978-0-316-08337-9; $29.99Sweet and savory recipes from New York City’s hottest brunch spot.In a city where brunch is a near-religious experience, Clinton St. Baking Company and Restaurant is arguably the Holy Grail—a dining experience so fulfilling that people wait hours for a chance to savor their fresh baked goods, hearty omelets, sugar-cured bacon, and housemade buttermilk biscuits and tomato jam. In CLINTON ST. BAKING COMPANY COOKBOOK owners DeDe Lahman and Neil Kleinberg share more than 100 treasured recipes that have made their restaurant a sensation. Learn the secret to their irresistible comfort food: fluffy pancakes, red-flannel hash, muffins and scones, soups and sandwiches, and their decadent, eye-catching desserts. Helpful techniques, like Neil’s “flip and tuck” omelet folding trick, and gorgeous color photographs make this the perfect guide to creating memorable meals at home.
About the authors: DeDe Lahman and Neil Kleinberg are co-owners of Clinton St. Baking Company and Community Food & Juice. They live in New York City and Olivebridge, New York.

NOVEMBER 2010 HARDCOVER

Clinton St. Baking Company Cookbook: Breakfast, Brunch, and Beyond from New York’s Favorite Neighborhood Restaurant
DeDe Lahman & Neil Kleinberg
ISBN:978-0-316-08337-9; $29.99

Sweet and savory recipes from New York City’s hottest brunch spot.

In a city where brunch is a near-religious experience, Clinton St. Baking Company and Restaurant is arguably the Holy Grail—a dining experience so fulfilling that people wait hours for a chance to savor their fresh baked goods, hearty omelets, sugar-cured bacon, and housemade buttermilk biscuits and tomato jam. In CLINTON ST. BAKING COMPANY COOKBOOK owners DeDe Lahman and Neil Kleinberg share more than 100 treasured recipes that have made their restaurant a sensation. Learn the secret to their irresistible comfort food: fluffy pancakes, red-flannel hash, muffins and scones, soups and sandwiches, and their decadent, eye-catching desserts. Helpful techniques, like Neil’s “flip and tuck” omelet folding trick, and gorgeous color photographs make this the perfect guide to creating memorable meals at home.

About the authors: DeDe Lahman and Neil Kleinberg are co-owners of Clinton St. Baking Company and Community Food & Juice. They live in New York City and Olivebridge, New York.

Filed under Cookbook Food November lahman kleinberg clinton st