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potterf o o d | s p r i n g 2 0 1 6

“Salivating all over our keyboards is becoming quite the distraction at work.”

—People.com, on Chrissy’s #cookbookin’ Instagram feed

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C H R I S S Y T E I G E N is a Sports Illustrated Swim-suit Issue cover model, is a host on Spike TV’s Lip Sync Battle, was a judge on MTV’s Snack-Off, and starred in Cooking Channel’s Chrissy Teigen’s Hungry. Her food-focused Instagram feed has a following of 3 million and growing, and her talk show with Tyra Banks, FABLife, where she will be the stylist, will debut this fall. Teigen lives with her husband, John Legend, in Los Angeles.

Cravings

Recipes for What You Want to Eat

CHRIS SY TEIGEN

All Chrissy Teigen, supermodel and Instagram superstar, really wants to do is talk about

food—the good, the greasy, and the goof-ups she’s learned from while becoming a great cook.

Stylish, brash, and witty, Chrissy cooks beauti-fully but with the spirit of the amateur. “The thing that makes me happiest isn’t when people say they saw me in a magazine,” Chrissy says, “but when they were inspired to cook because of something I posted.”

The 100 recipes in this hotly anticipated book range from her Thai mother’s home cooking to soups that earned her the name Soupmaster to John Legend’s breakfast sandwich and other spicy, garlicky, gooey indulgences—all designed to get both beginning and seasoned cooks hustling to the kitchen. Loaded with gorgeous food photography, peeks into life chez Teigen-Legend, and Chrissy’s inimitable wit and storytelling, this book will make you laugh, cry, and reach for the hot sauce.

CLARKSON POTTERISBN: 9781101903919 • EBOOK ISBN: 9781101903926

2/23/2016 • HC$29.99 US ($38.99 CAN)

COVER TO BE REVEALED

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L U C K Y P E AC H is a New York Times bestselling quarterly journal of food and writing that has won multiple James Beard awards. Each issue explores a single theme through essays, art, photographs, and recipes.

C H R I S Y I N G , editor-in-chief and cofounder of Lucky Peach, is also the coauthor of Ivan Ramen and The Mission Chinese Food Cookbook.

The Wurst of Lucky Peach

A Treasury of Encased Meat

CHRIS YING AND THE EDITORS OF LUCKY PEACH

The best wurst from around the world in new travelogues, guides, art, photographs, and

more than 40 recipes designed to turn anyone into a forcemeat aficionado.

The Wurst of Lucky Peach is a new cookbook as scrapbook from the cult magazine. Here are curious local specialties, like cevapi, a caseless sausage that’s traveled all the way from the Balkans to un-derneath the M tracks in Ridgewood, Queens, and a look into the sausage trails from Bavaria to Texas Hill Country and the best those regions have to offer. Sausage dabblers and avid DIY meat-stuffers alike can make fresh chorizo with Diana Kennedy and Rick Bayless or their own mortadella with Marco Canora. Plus, all the classic sausage dishes from around the world are here and accounted for: chili dogs, completos, baked beans, choucroute garnie, toad in the hole, and many more.

“How did the practice of sausage worship spread? What are the various sausage sects? All will be revealed.”


4/05/2016 • HC$24.99 US ($32.99 CAN)

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A N D I E M I T C H E L L is a writer, recipe developer, Yahoo! Health columnist, and lover of cake. Her popular blog, CanYouStayForDinner.com, and memoir, It Was Me All Along, share the inspiring story of her successful weight loss and continued passion for good food.

Eating in the Middle

A Mostly Wholesome Cookbook

ANDIE MITCHELL

From the author of the New York Times bestselling It Was Me All Along, here is a

cookbook for eating in balance and managing cravings, featuring mostly healthy recipes and a few “special occasion” sweets and entrées.

Andie Mitchell bared all in her heartbreaking yet inspiring memoir about her struggles with obesity, losing weight, and finding balance in her eating. Now, her cookbook continues the story by sharing the recipes that helped her lose weight and keep it off.

Eating in the Middle includes 80 flavorful dishes that make eating in moderation truly enjoyable. With 75 gorgeous, spirited color photographs and Andie’s beautiful storytelling, Eating in the Middle is the perfect cookbook for anyone who wants free-dom from cravings while still loving every meal.

CLARKSON POTTER ISBN: 9780770433277 • EBOOK ISBN: 9780770433284

3/29/2016 • HC$27.99 US ($35.99 CAN)

“While balance looks and feels different for each of us, for me it’s about living a full, vibrant life where no food is off the table.”

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A H M I R “ Q U E S T L OV E ” T H O M P S O N is the drummer and cofounder of the Grammy Award–winning hip-hop band The Roots. In 2009, The Roots became the house band on Late Night with Jimmy Fallon. He lives in New York City.

B E N G R E E N M A N is a staff writer at The New Yorker and a New York Times bestselling author. He lives in Brooklyn.

K YO KO H A M A DA was born in Tokyo and grew up in Chiba, Japan. A commercial and fine arts photographer, she has had her work appear in The New Yorker, The Atlantic, and Wall Street Journal Magazine, among other places.

Somethingtofoodabout

Inside the Creative Minds of America’s Best Chefs

QUESTLOVE WITH BEN GREENMANPHOTOGR APHS BY KYOKO HAMADA

Conversations with ten acclaimed chefs on what makes their creative clocks tick.

Questlove has established himself as a wide-rang-ing intellect whose interests span music, politics, race, design, and, now, food. Somethingtofoodabout puts him in conversation with notable chefs such as Nathan Myhrvold (Modernist Cuisine), Daniel Humm (Eleven Madison Park), and Ludovic Lefebvre (Trois Mec/The Taste) as they explore their creative processes to make experiences for others to inhabit. Each chapter is punctuated by gorgeous, artistic photography that introduces us to the worlds that influence the chefs who inspire Questlove’s curiosity about food.


4/12/2016 • HC$30.00 US ($39.00 CAN)

“When you get chefs talking about food in the right way, amazing things start happening. They start wanting to talk about more than food: about music, about movies, about books, about fashion, about architecture, about technology. I wanted to be in their conversation if they wanted to be in mine.”

COVER TO BE REVEALED

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Chef of the smash-hit Korean barbecue restau-rant Kang Ho Dong Baekjeong in Manhattan’s Koreatown, D E U K I H O N G began his cooking career at 15 as a line cook under Aarón Sanchez at Centrico before heading to the Culinary Institute of America. He cooked under David Chang at Momofuku Noodle Bar before spending two years at Jean-Georges. Recognized as an Eater Young Gun, he was named to the Zagat 30 Under 30 list.

M AT T R O D B A R D writes about restaurants, chefs, drinks, and music in Bon Appétit, Men’s Journal, and Food Republic. He is the author of Korean Restaurant Guide: New York City.

Koreatown

A Cookbook

DEUKI HONG AND MAT T RODBARD

This is not your average soft-focus “journey to Asia” kind of cookbook. It is a funky, flavor-

packed love affair with the grit and charm of America’s Koreatowns.

Korean food is spicy, fermented, sweet, and savory, loaded with umami, and poised to break out in the United States. But until now Korean cookbooks have mostly taken readers to an idealized fantasy-land. Koreatowns, though, from LA to Atlanta to New York, are synonymous with mealtime feasts and late-night chef hangouts, and Deuki Hong and Matt Rodbard show us why with stories, interviews, and more than 100 delicious, approachable recipes, with everything from beloved Korean barbecue favorites like bulgogi and kalbi to the lesser-known but deeply satisfying stews, soups, noodles, salads, and drinks, and the many kimchis of the Korean American table.


2/16/2016 • HC$30.00 US ($39.00 CAN)

“Recipes, stories, portraits of cooks and grocers and ice cream makers and a whole lot of Soju: this is Koreatown.”

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New Jersey native K AT I E PA R L A is a journalist and expert on Italian gastronomic culture who contributes regularly to the New York Times, Bon Appétit, Eater, and Punch. She also writes for the Saveur-nominated blog ParlaFood and TheRome-Digest.com, and has created three mobile dining apps.

K R I S T I N A G I L L , originally from Nashville, is a freelance photographer and the food and drinks editor at Design*Sponge.

Tasting Rome

Fresh Flavors and Forgotten Recipes from an Ancient City

K ATIE PARL A AND KRISTINA GILL

A love letter to Rome showcasing modern dishes influenced by tradition and the rich

culture of their surroundings.

In Tasting Rome, journalist Katie Parla and photog-rapher Kristina Gill capture Rome’s unique charac-ter and truly evolved food culture—a culmination of 2,000 years of history. While acknowledging the foundations of the cuisine, they reflect how it has transitioned to the variations found today. For ex-ample, pollo alla romana is served as a traditional summer platter with peppers surrounding chicken but also deboned and on hearty sandwiches. They focus, too, on the role Jewish cuisine has played, the bread and pizza that anchor everyday eating, and the ever-changing culture of sweets and cock-tails. Gorgeous food and travel photography will inspire readers to start Tasting Rome.

“We both love documenting Rome’s lost recipes and contemporary innovations, and are eager to share dishes and stories that only a fully immersed Rome dweller could know.”

CLARKSON POTTER ISBN: 9780804187183 • EBOOK ISBN: 9780804187190

3/29/2016 • HC$30.00 US ($39.00 CAN)

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Malibu Farm Cookbook

Recipes from the California Coast

HELENE HENDERSON

A true farm-to-table celebration of California life.

Helene Henderson’s cooking classes in her home on Malibu Farm outgrew her space. So she opened a pop-up restaurant on the end of the Malibu Pier, which never closed. Today it is beloved for the freshly sourced ingredients on its ever-changing menu, spectacular Pacific Ocean views, and warmth. In her debut cookbook, Henderson cap-tures the spirit of her own farm with recipes from the chicken coop to the vegetable beds to the sea; while also traveling to the vineyard, beehive, and olive grove. With luscious, vibrant photography in an oversized package with a cloth spine and ribbon marker, Malibu Farm Cookbook is a stunning sen-sory experience that will transport you to the edge of the Pacific.

Born in Sweden, H E L E N E H E N D E R S O N is the chef-owner of the Malibu Farm Pier Café and Restaurant. She and the restaurant have been featured in press all over the world, including Food and Wine Magazine, The Hollywood Reporter, Vogue.com, C Magazine, Refinery29, Marie Claire, and Conde Nast Traveler.

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The Indian Family Kitchen

Classic Dishes for a New Generation

ANJALI PATHAK

From the granddaughter of the founders of Patak’s, America’s #1 Indian food brand,

comes a stunning cookbook for a new generation.

The Indian Family Kitchen reflects how we cook today, with seasonal, flavorful, and vegetable-forward recipes. Learn how to transform familiar foods in unexpected ways with Indian spices: rub butternut squash with garam masala before roasting it with salty feta and sun-dried tomatoes; marinate chicken wings in a punchy tandoori sauce; and brighten up a quinoa salad with ginger and cumin. You’ll also find classics refined over the years by the family who brought the Patak’s sauces and chutneys to households around the world. Throughout, The Indian Family Kitchen demys-tifies traditional cooking methods with kitchen shortcuts, pantry must-haves, and the spices you should always keep on hand.

A N J A L I PAT H A K has been shortlisted for many awards, including the Asian Women of Achievement Awards for her work with Indian food. A member of the UK’s Guild of Food Writers, Pathak is also a blog-ger and an ambassador for the British Asian Trust.

CLARKSON POTTERISBN: 9780804188265 • EBOOK ISBN: 97808041882722/16/2016 • HC$27.50 US

CLARKSON POTTERISBN: 9781101907368 • EBOOK ISBN: 97811019073755/24/2016 • HC$40.00 US ($51.00 CAN)

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F R A N C I N E B R Y S O N is the author of the bestselling Blue Ribbon Baking from a Redneck Kitchen a Southern Independent Booksellers Alliance Book Award finalist and Okra Pick. She has won more than 200 local and national baking competitions and was the runner-up and crowd favorite on CBS’s The American Baking Competition. Bryson, a member of the American Pie Council, lives with her husband in Pickens, South Carolina.

Country Cooking from a Redneck Kitchen

FR ANCINE BRYSON WITH ANN VOLKWEIN

Francine Bryson returns to capture our hearts and appetites with delicious and easy recipes

for savory Southern classics, along with new recipes for her sought-after sweets.

Her award-winning pies made her famous on the national baking competition circuit, and televi-sion soon came a-calling. But few people know that Francine’s cooking-contest debut featured a savory pork loin recipe. For the first time, Francine shares the recipes for everything that graces her Southern table: chicken dinners, savory pies, dishes to serve the preacher, make-and-take casseroles, dips and other redneck whatnots, backyard barbecue favor-ites, and, of course, her celebrated baked goods, including her most-requested holiday desserts.


3/29/2016 • TR$22.00 US ($29.00 CAN)

“My mother and grandmothers never had a stand mixer between them, but that didn’t stop them from baking and cooking up a storm.”

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J A S M I N E A N D M E L I S S A H E M S L E Y are the founders of Hemsley + Hemsley, a London-based family-run food consultancy service for people who want healthier and more energized lives. Their high-profile clients include celebrities and integral members of the fashion, beauty, and health and wellness industries.

Good + Simple

JASMINE HEMSLEY AND MELIS SA HEMSLEY

Widely beloved food and lifestyle person- alities, sisters Jasmine and Melissa

Hemsley promote the ultimate in wellness and clean eating with their new cookbook.

Jasmine and Melissa are the “it” girls when it comes to wholesome, nutritious eating and a healthy lifestyle. Lauded by everyone from Goop to Martha Stewart, and covered in media such as Vogue, the Guardian, and Bon Appétit, they are powerhouses at the nexus of food and fashion. Their consulting business serves A-list clients by aligning their diets with the Hemsley + Hemsley philosophy: no gluten, grains, or refined sugars; just nutrient-packed food at its purest. Good + Simple teaches readers how to cook and eat this way with 120 easy, supremely nourishing recipes. With stun-ning color photographs of vibrant foods and the gorgeous, fun-loving sisters, Good + Simple will be the next go-to tome for anyone looking to realize a clean, healthy life.

“They’re the hottest health gurus around.”

—Daily Mail


4/12/2016 • HC$32.50 US ($38.50 CAN)

27

America’s Best Breakfasts

Favorite Local Recipes from Coast to Coast

LEE BRIAN SCHR AGER AND ADEENA SUS SMAN

Rise and dine with the most delicious recipes in this foodie road trip of a book.

If there’s one meal of the day Americans get passion-ate about—no matter where they’re from in this great land—it’s breakfast with all the fixings. America’s Best Breakfasts is a celebration of two time-honored traditions—hitting the open road and enjoying break-fasts. Sample the Croque Monsieur Sandwiches from Tartine in San Francisco, Kimchi Pancakes from Sun-shine Tavern in Portland, Filipino Steak and Eggs with Garlic Fried Rice from Uncle Mike’s in Chicago, or Morning Glory Muffins from Panther Coffee in Miami.

L E E B R I A N S C H R AG E R is the founder of the Food Network South Beach and New York City Wine & Food Festivals and the vice president of corporate communications and national events at Southern Wine & Spirits. A graduate of the Culinary Institute of America, Schrager lives in Miami and New York City.

A D E E N A S U S S M A N has published articles and recipes in Food & Wine, Martha Stewart Living, Epicurious, and more.

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Nanban

Japanese Soul Food

TIM ANDERSON

Welcome to the other side of Japanese cuisine.

Japanese soul food is all about punchy flavors and hearty, stick-to-your-ribs dishes. Imagine a bowl of ramen overflowing with toppings and textures, gyoza full of umami and spices, or meltingly soft pork belly buns. It’s the antidote to typical Japa-nese restaurant fare.

Nanban is this bold food. From spicy miso but-ter to three types of Japanese fried chicken, Tim Anderson brings us the best of Japan’s southern soul food. With 100 photographs and a unique package that includes an exposed binding, Nan-ban will be the next hot cookbook among Asian food fans.

T I M A N D E R S O N is a Wisconsin-born, London-based chef. Winner of the UK’s MasterChef in 2011, he is now the proprietor and executive chef of the restaurant Nanban.

CLARKSON POTTER ISBN: 9780553459852 • EBOOK ISBN: 97805534598694/26/2016 • HC$35.00 US ($45.00 CAN)

CLARKSON POTTERISBN: 9780553447217 • EBOOK ISBN: 97805534472244/05/2016 • TR$23.00 US ($30.00 CAN)

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H E AT H E R C H R I S T O is a formally trained chef, caterer, and the creator of the popular food blog HeatherChristo.com, which holds more than 1,250 original recipes. She is also a contributor to ThePioneerWoman.com and creator of Heather-made, a line of allergen-free food products. She is regularly featured in print magazines and on nationally syndicated television shows. She lives in Seattle with her family.

Pure Delicious

HEATHER CHRISTO

Power-blogger Heather Christo creates the essential resource and cookbook for

transitioning to a completely allergen-free diet.

Food blogger and former chef Heather Christo’s life revolved around food, so when she and her daugh-ters were diagnosed with severe food allergies, she had to teach herself to cook all over again. The delicious results, as chronicled on her much-read blog, are not only free of all major allergens (includ-ing gluten, dairy, soy, nuts, and seafood), they are vibrantly delicious and gorgeous. Heather shares almost 200 of her original recipes and an 8-week transition plan to clean out your kitchen and detox your body. Pure Delicious is an incredible resource for those coping with food allergies or looking to limit their intake of inflammatory foods.

PAM KRAUSS BOOKSISBN: 9780553459258 • EBOOK ISBN: 9780553459265

4/26/2016 • HC$30.00 US ($39.00 CAN)

“Changing the way we eat is a difficult, emotional transition. The tips and recipes in this book will make it easier for you.”

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The Tabasco Cookbook

Recipes with America’s Favorite Pepper Sauce Revised and Updated

PAUL MCILHENNY WITH BARBAR A HUNTERFOREWORD BY JOHN BESH

From America’s most beloved hot sauce company comes a completely updated edition

of its classic cookbook.

Since the original Tabasco cookbook was published more than two decades ago, the brand has grown into an empire that now includes eight different sauces and a catalog of gifts for their fervent fans. In this updated edition, with 20 percent new material, the McIlhenny family presents bold flavors and reci-pes to spice up every meal—from Portobello Nachos to Fried Chicken, Sangrita to Louisiana Yam Muffins.

PA U L M C I L H E N N Y was the fourth generation of McIlhennys to produce Tabasco sauce and the CEO and chairman of the board of McIlhenny Company. An inductee of the James Beard Foundation’s Who’s Who of Food and Beverage. McIlhenny grew up in New Orleans and lived and cooked on Avery Island until his death in 2013.

B A R B A R A H U N T E R is the founder of Hunter Public Relations, a boutique agency specializing in national consumer brands.

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Food with Friends

The Art of Simple Gatherings

LEEL A CYD

From one of Grace Bonney’s favorite photographers comes a picture-perfect

cookbook to inspire any get-together, however large or small.

The best gatherings are simple yet somehow spe-cial. Whatever your occasion, Food with Friends includes effortless recipes for brunches, teatimes, happy hours, picnics, potlucks, and desserts. Each recipe includes a whimsical twist: a few slices of French toast doused in lavender syrup, rainbow chard empanadas served with pistachio crema, or a vibrant purple cauliflower hummus. With tips on creating an inviting table, stocking a pantry to make last-minute nibbles, and packing delicious parting gifts for guests, this beautifully photo-graphed cookbook shows readers how to turn any meal into a delectable affair.

An Apartment Therapy contributor and the photog-rapher of The Kitchn Cookbook, L E E L A C Y D also shoots for Bon Appétit, the New York Times, Kinfolk, and more. Cyd chronicles her travels and adventures about food on her blog, LeelaCyd.com.



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Founded in 2012, P L AT E D is a food and recipe delivery company whose mission is to make cook-ing part of busy modern lifestyles. Each week, it ships hundreds of thousands of meals nationwide.

E L A N A K A R P earned her culinary degree from Le Cordon Bleu in Paris. S U Z A N N E D U M A I N E trained at the French Culinary Institute in New York and was a recipe editor for Cooking Channel. They lead the culinary team.

Plated

Weeknight Dinners, Weekend Feasts, and Everything in Between

EL ANA K ARP AND SUZ ANNE DUMAINE

From repurposing leftovers to hosting dinners, 125 recipes to help home cooks eat well in

every season, no matter how much (or little) time they have.

Every dish from Plated is rooted in a core tech-nique—think One-Pan Roasted Chicken, Slow-Sim-mered Turkey Chili, or Cheesy Baked Penne—but can also be customized according to peak produce, making it relevant and fresh all the time. Here, too, are ways for the cook to stretch recipes, basic marinades and spice rubs, reinventions for left-overs, big-batch make-aheads, and company-wor-thy feasts. With its inventive repertoire-builders, and step-by-step preparation instructions, Plated is a sure to become a well-loved, sauce-splattered kitchen staple. “At Plated, we’re all about

the power of cooking at home.”


5/17/2016 • HC$24.99 US ($32.99 CAN)

ON SALE NOW

SLOW FIRESHARDCOVER

ISBN: 978-0-8041-8623-0 $40.00 ($51.00 CAN)

TACOSHARDCOVER

ISBN: 978-0-553-44729-3$32.50 ($41.50 CAN)

LUCKY PEACH PRESENTS 101 EASY ASIAN RECIPES

HARDCOVERISBN: 978-0-8041-8779-4

$35.00 ($45.00 CAN)

MARTHA STEWART’S APPETIZERSHARDCOVER

ISBN: 978-0-307-95462-6$27.50 ($32.00 CAN)

BRUNCH AT BOBBY’SHARDCOVER

ISBN: 978-0-385-34589-7$29.99 ($38.99 CAN)

MICHAEL SYMON’S 5 IN 5 FOR EVERY SEASON

TRADE PAPERBACKISBN: 978-0-8041-8656-8

$19.99 ($25.99 CAN)

LAURA IN THE KITCHENHARDCOVER

ISBN: 978-0-8041-8713-8$24.99 ($32.99 CAN)

THE HOMEMADE KITCHENTRADE PAPERBACK

ISBN: 978-0-385-34615-3$24.99 ($29.99 CAN)

THE HOT BREAD KITCHEN COOKBOOKHARDCOVER

ISBN: 978-0-8041-8617-9$35.00 ($45.00 CAN)

EINKORN TRADE PAPERBACK

ISBN: 978-0-8041-8647-6$25.00 ($29.95 CAN)

MARK BITTMAN’S KITCHEN MATRIX

HARDCOVERISBN: 978-0-8041-8801-2

$35.00 ($45.00 CAN)

HAPPY COOKINGHARDCOVER

ISBN: 978-0-8041-8792-3$35.00 ($45.00 CAN)

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Front cover photograph ©Aubrie Pick from Cravings by Chrissy Teigen.Back cover photograph ©Gabi Porter from Koreatown by Deuki Hong and Matt Rodbard.

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