Posts tagged Food
Little, Brown and Company Catalog
Fall 2013/Winter 2014
The Book of Schmaltz
August 2013 Hardcover
Michael Ruhlman, The Book of Schmaltz: Love Song to a Forgotten Fat
978-0-316-25408-3, $27.00
DESCRIPTION
For culinary expert Michael Ruhlman, the ultimate goal in cooking is flavor, and for certain dishes nothing introduces it half as well as schmaltz. A staple ingredient in traditional Jewish cuisine, schmaltz (or rendered chicken fat, flavored with onions), is at risk of disappearing from use due to modern dietary trends and misperceptions about this versatile and flavor-packed ingredient.
THE BOOK OF SCHMALTZ acts as a primer on schmaltz, taking a fresh look at traditional dishes like kugel, kishke, and kreplach, and also venturing into contemporary recipes that take advantage of the versatility of this marvelous fat. Potatoes cooked with schmaltz take on a crispness and satisfying flavor that vegetable oil can’t produce. Meats and starches have a depth and complexity that set them apart from the same dishes prepared with olive oil or butter.
What’s more, schmaltz provides a unique link to the past that ought to be preserved. “Schmaltz is like a thread that runs through a great tapestry,” says Ruhlman’s neighbor Lois Waxman, whose cooking inspired his own journey into the world of schmaltz. “It’s a secret handshake among Jews who love to cook and eat.”
ABOUT THE AUTHOR
Michael Ruhlman’s innovative and successful food reference books include Ratio, The Elements of Cooking, Ruhlman’s Twenty, and Charcuterie. He has appeared as a judge on Iron Chef and as a featured guest on Anthony Bourdain’s No Reservations. He has also co-authored books with Thomas Keller, Eric Ripert, and Michael Symon. He lives in Cleveland, Ohio, with his wife, photographer Donna Turner Ruhlman.
Publicity Contact: Carolyn O’Keefe, Carolyn.okeefe@hbgusa.com
Isa Does It
October 2013 Hardcover
Isa Chandra Moskowitz, Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week
978-0-316-22190-0, $30.00
DESCRIPTION
How does Isa Chandra Moskowitz make flavorful and satisfying vegan meals from scratch every day, often in 30 minutes or less? It’s easy! In ISA DOES IT, the beloved cookbook author shares 150 new recipes to make weeknight cooking a snap. Mouthwatering recipes like Quinoa Caesar Salad, Spinach and Black Bean Burrito Bowl, and White Wine Risotto with Peas & Shiitake Bacon illustrate how simple and satisfying meat-free food can be. There are even easy, one-bowl desserts, like Sugar & Spice Pineapple Upside-Down Cake.
The recipes are supermarket friendly and respect how busy most readers are. From skilled vegan chefs, to those new to the vegan pantry, or just cooks looking for some fresh ideas, Isa’s unfussy recipes and quirky commentary will make everyone’s time in the kitchen fun and productive.
ABOUT THE AUTHOR
Isa Chandra Moskowitz is the best-selling author of the hit books Veganomicon: The Ultimate Vegan Cookbook, Vegan with a Vengeance, and many other titles. Her website, Post Punk Kitchen, is beloved by millions. Isa has been cooking up a vegan storm for over two decades and has been named favorite cookbook author in VegNews for seven years running. Raised in Brooklyn, New York, she now lives in Omaha, Nebraska.
Publicity Contact: Carolyn O’Keefe, Carolyn.okeefe@hbgusa.com
A Thousand Hills to Heaven
November 2013 Hardcover
Josh Ruxin, A Thousand Hills to Heaven
978-0-316-23291-3, $27.00
DESCRIPTION
Newlyweds Josh and Alissa were at a party and received a challenge that shook them to the core: do you think you can really make a difference? Especially in a place like Rwanda, where the scars of genocide linger and poverty is rampant?
While Josh worked hard bringing food and health care to the country’s rural villages, Alissa was determined to put their foodie expertise to work. The couple opened Heaven, a gourmet restaurant overlooking Kigali, which became an instant success. Remarkably, they found that between helping youth marry their own local ingredients with gourmet recipes (and mix up “the best guacamole in Africa”) and teaching them how to help themselves, they created much-needed jobs while showing that genocide’s survivors really could work together.
While Josh worked hard bringing food and health care to the country’s rural villages, Alissa was determined to put their foodie expertise to work. The couple opened Heaven, a gourmet restaurant overlooking Kigali, which became an instant success. Remarkably, they found that between helping youth marry their own local ingredients with gourmet recipes (and mix up “the best guacamole in Africa”) and teaching them how to help themselves, they created much-needed jobs while showing that genocide’s survivors really could work together.
While first a memoir of love, adventure, and family, A THOUSAND HILLS TO HEAVEN also provides a remarkable view of how, through health, jobs, and economic growth, our foreign aid programs can be quickly remodeled and work to end poverty worldwide.
ABOUT THE AUTHOR
Josh Ruxin is on faculty at Columbia University, directs The Access Project, and contributes to the New York Times, Forbes, and other outlets.He lives in Rwanda with Alissa and their three children and is frequently seen bartending and tweaking recipes at Heaven.
Publicity Contact: Carolyn O’Keefe, Carolyn.okeefe@hbgusa.com
A History of Food in 100 Recipes
June 2013 Hardcover
William Sitwell, A History of Food in 100 Recipes
978-0-316-2297-5, $35.00
DESCRIPTION
We all love to eat, and most people have a favorite ingredient or dish. But how many of us know where our much-loved recipes come from, who invented them, and how they were originally cooked? In A HISTORY OF FOOD IN 100 RECIPES, culinary expert and BBC television personality William Sitwell explores the fascinating history of cuisine from the first cookbook to the first cupcake, from the invention of the sandwich to the rise of food television. A book you can read straight through and also use in the kitchen, A HISTORY OF FOOD IN 100 RECIPES is a perfect gift for any food lover who has ever wondered about the origins of the methods and recipes we now take for granted.
ABOUT THE AUTHOR
William Sitwell is a respected food writer, author and head of Waitrose Illustrated. He is the resident food expert on the BBC’s new food-themed quiz program, A Question of Taste. He lives in England.
Publicity Contact: Carolyn O’Keefe, Carolyn.okeefe@hbgusa.com
Eating on the Wild Side
June 2013 Hardcover
Jo Robinson, Eating on the Wild Side
978-0-316-22794-0, $26.99
DESCRIPTION
Ever since farmers first planted seeds 10,000 years ago, humans have been destroying the nutritional value of their fruits and vegetables. Unwittingly, we’ve been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants for over 400 generations. EATING ON THE WILD SIDE reveals the solution—choosing modern varieties that approach the nutritional content of wild plants but also please the modern palate. Jo Robinson explains that many of these newly identified varieties can be found in supermarkets and farmers market, and introduces simple, scientifically proven methods of preparation that enhance their flavor and nutrition. Based on years of scientific research and filled with food history and practical advice, EATING ON THE WILD SIDE will forever change the way we think about food.
ABOUT THE AUTHOR
Jo Robinson is the author or co-author of 14 books of nonfiction. Her research on pastured animals has been featured in the New York Times, the Wall Street Journal, Time, Mother Jones, USA TODAY, Men’s Health, the San Francisco Chronicle, Atlantic Monthly, and many other publications. She lives and works on Vashon Island, a rural island close to Seattle, WA.
Publicity Contact: Carolyn O’Keefe, Carolyn.okeefe@hbgusa.com
Small Plates and Sweet Treats
October 2012, Hardcover
Aran Boyoaga, Small Plates and Sweet Treats: My Family’s Journey to Gluten-Free Cooking, from the Creator of Cannelle et Vanille
978-0-316-18745-9, $29.99
DESCRIPTION
Trained pastry chef, blogger, and mother of two Aran Goyoaga turned to gluten-free cooking when she and her children were diagnosed with gluten intolerance. Combining the flavors of her childhood in Bilbao, Spain, with unique artistry and the informal elegance of small-plate dining, Aran has sacrificed nothing.
Dishes range from soups and salads to savory tarts and stews to her signature desserts. With delicate, flavorful, and naturally gluten-free recipes arranged by season, and the author’s gorgeously sun-filled food photography throughout, SMALL PLATES AND SWEET TREATS will bring the magic of Aran’s home to yours.
Fans of Cannelle et Vanille, those with gluten allergies, and cookbook enthusiasts looking for something new and special will all be attracted to this breathtaking book.
ABOUT THE AUTHOR
Author Aran Goyoaga’s popular blog Cannelle et Vanille has garnered her recognition from some of the food world’s most influential websites and personalities, including Martha Stewart, the New York Times, and Gwyneth Paltrow’s newsletter GOOP. A MBA and Culinary School graduate and full-time food writer, stylist, photographer and mother of two, Aran has a passion for great ingredients and a table full of friends and family.
Publicity Contact: Carolyn O’Keefe, Carolyn.okeefe@hbgusa.com
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
SEE MIX DRINK
OCTOBER 2011 HARDCOVER
See Mix Drink: A Refreshingly Simple Guide to Crafting the World’s Most Popular Cocktails
Brian D. Murphy
978-0-316-17671-2, $14.99
The ingenious new cocktail guide that uses infographics to show you how to make 100 favorite mixed drinks.
Jonesing for a Manhattan or a Mint Julep? At-home mixologists demand sophisticated cocktails, but without a lot of fuss. See Mix Drink marries appealing infographics with pie-chart recipes to make mixed drinks intuitive and fun. It falls within a format and genre that, when it works, works extremely well. The fresh, inviting approach of See Mix Drink will lure the new generation of drinkers who demand clean, visually striking, and easily understandable graphics. A great gift book for dads and grads.
About the Author: Brian D. Murphy’s favorite mixed drink is the Old Fashioned, having been inspired to try it after watching Mad Men. He lives in Minneapolis with his wife Nicole and their three pets Kate, MeowMeow, and Maya.
Publicity Contact: Carolyn O’Keefe, carolyn.okeefe@hbgusa.com
THE FOOD LOVER’S GUIDE TO WINE
NOVEMBER 2011 HARDCOVER
The Food Lover’s Guide to Wine
Karen Page and Andrew Dornenburg
978-0-316-04513-1, $35.00
From two of America’s most respected culinary authors, this one-of-a-kind comprehensive and entertaining guide uncorks the world of wine for food lovers.
A wine book unlike any other, The Food Lover’s Guide to Wine offers a fresh perspective via the single aspect of wine most compelling to food lovers: flavor.
At the heart of this indispensable reference, formatted like the authors’ two previous bestsellers, is an encyclopedic A-to-Z guide profiling hundreds of different wines by their essential characteristics—from body and intensity to distinguishing flavors, from suggested serving temperatures and ideal food pairings to recommended producers (including many iconic examples). The book provides illuminating insights from dozens of America’s best sommeliers via informative sidebars, charts, and boxes, which complement the book’s gorgeous four-color photography. Another groundbreaking work from two of the ultimate culinary insiders, this instant classic is the perfect gift book.
About the Author: Former Washington Post wine columnists and married New Yorkers Karen Page and Andrew Dornenburg are also the authors of the 100,000+-copy bestsellers Culinary Artistry and Becoming a Chef.
Publicity Tour: Chicago, New York, San Francisco, Seattle, Portland.
Publicity Contact: Carolyn O’Keefe, carolyn.okeefe@hbgusa.com
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.
