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F O O D | FA L L 2 015
Lucky Peach
101 Easy Asian Recipes
PETER MEEHAN AND THE EDITORS OF LUCKY PEACH
T
he debut cookbook in a new series from Lucky Peach,
the white-hot indie food magazine, is packed with
101 truly easy pan-Asian recipes.
For everyone who loves spicy Korean barbecue chicken,
shrimp dumplings, and pho but thought they were too hard
to make at home, Lucky Peach 101 Easy Asian Recipes is the
answer. Here is all the fish sauce–spattered, ginger-scallion
goodness anyone could ever want—all for dinner tonight.
Beholden to bold flavors and not strict authenticity, the
editors of Lucky Peach share favorite Asian dishes that occupy
the sweet spot of crave-worthy and stupid simple, dishes
COOKING - ASIAN
CLARKSON POTTER • HARDCOVER • 10/27/2015
ISBN: 978-0-8041-8779-4 • EBOOK ISBN: 978-0-8041-8790-9
7-7/16 X 10-1/4 • 272 PAGES • $35.00 ($45.00 CAN)
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destined to become favorites.
5
LUCKY PEACH is a New York Times
bestselling quarterly journal of food
and writing with a circulation of more
than 100,000. It has won multiple
James Beard awards. Each issue
explores a single theme through
essays, art, photography, and recipes.
PETER MEEHAN is the editor and
cofounder of Lucky Peach. A former
columnist for the New York Times,
he is also the coauthor of numerous
cookbooks, including Momofuku.
Slow Fires
Mastering New Ways to Braise, Roast, and Grill
JUSTIN SMILLIE WITH KITTY GREENWALD
F
rom a peppercorn-crusted, slow-roasted short rib to a
delicate braised snapper, Justin Smillie, chef of red
hot Upland in New York City, shows how to master heat.
In Slow Fires, Justin Smillie explains the difference between
hard-searing a cut for roasting versus a modest browning for
a delicate braise; how to gently steam fish to tenderness, or
hard-grill it for firm, juicy flesh. This is a classic cookbook for
modern tastes. Drawing inspiration from Italy and beyond,
these recipes teach us not only how to cook, but also how to
truly understand the philosophy of heat.
COOKING - CULINARY ARTS & TECHNIQUES
CLARKSON POTTER • HARDCOVER • 11/03/2015
ISBN: 978-0-8041-8623-0 • EBOOK ISBN: 978-0-8041-8624-7
8-1/2 X 10 • 320 PAGES • $40.00 ($51.00 CAN)
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The chef of smash-hit Upland in New
York City, JUSTIN SMILLIE began
his cooking career as an adolescent,
quickly ascending through the ranks
of fine dining landmarks like Gramercy
Tavern before becoming a protégé of
California-cuisine pioneer Jonathan
Waxman at the urban-rustic favorite
Barbuto. He was the chef at Il Buco
Alimentari e Vineria, where he won
three stars from the New York Times.
KITTY GREENWALD is the Slow
Food Fast columnist for the Wall Street
Journal. She has contributed recipes
to Real Simple Magazine, worked with
Slow Food Nation, and was a fellow at
the Montalvo Arts Center.
Tacos
Recipes and Provocations
ALEX STUPAK AND JORDANA ROTHMAN
S
uperstar pastry chef Alex Stupak’s love of real Mexican
food changed his life; it caused him to quit fine dining
and open the smash-hit Empellón Taquería. Now he’ll
change the way you make—and think about—tacos forever.
Always conscious of the line between taking a cuisine in a new
direction and stripping it of its soul, Alex Stupak shows us how
to honor every taco by making fresh tortillas, from corn, flour,
and variations with innovative grains and flavors. He moves
into the world of salsas, from simple chopped condiments to
an hours-long mole poblano that has flavor for days. Then he
gets to fillings, traditional and modern—from a pineapplemarinated carne al pastor to short-rib pastrami with mustard
seed salsa. Through these recipes, essays, and sumptuous
photographs, the three-Michelin-star veteran makes the
COOKING - MEXICAN
CLARKSON POTTER • HARDCOVER • 10/20/2015
ISBN: 978-0-553-44729-3 • EBOOK ISBN: 978-0-553-44730-9
7-7/16 X 9-3/4 • 240 PAGES • $32.50 ($41.50 CAN)
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case that Mexican food should be as esteemed as the highest
French cooking.
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ALEX STUPAK earned recognition
as one of the world’s most innovative
pastry chefs while leading teams at
progressive cuisine icons Alinea, Clio,
and wd-50. His restaurant Empellón
Cocina earned him a James Beard
nomination for Best New Restaurant
in the country, and Food & Wine
magazine named him a Best New
Chef in 2013. He lives in New York.
JORDANA ROTHMAN is a veteran
of Time Out New York, where she
held the reins as the magazine’s Food
& Drink editor for six years. She’s a
frequent contributor to publications
such as Food & Wine, Bon Appétit,
New York Magazine, Grub Street, and
Condé Nast Traveler.
Mark Bittman’s Kitchen Matrix
Visual Recipes to Make Cooking Easier Than Ever
MARK BITTMAN
B
estselling author Mark Bittman’s boldly graphic new
cookbook emphasizes creativity and improvisation as
the keys to simple, varied cooking.
The foundation of Mark Bittman’s “Eat” column for the
New York Times Magazine, these visual matrices present one
ingredient or technique served up multiple ways, showing
how a simple alteration of a basic recipe can yield wildly
different results; the secret lies in knowing how to mix and
match flavors. Mark’s uniquely simple and simply unique
approach to culinary creativity will completely reinvent how
COOKING - CULINARY ARTS & TECHNIQUES
PAM KRAUSS BOOKS • HARDCOVER • 10/27/2015
ISBN: 978-0-8041-8801-2 • EBOOK ISBN: 978-0-8041-8802-9
8-1/2 X 10 • 304 PAGES • $35.00 ($45.00 CAN)
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readers spend their time in the kitchen.
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MARK BITTMAN is one of the
country’s best-known and most widely
respected food writers. The author
of the recently published A Bone to
Pick, a collection of his pieces on food
policy and other food matters from the
New York Times’ op ed pages, he is
also the award-winning creator of the
How to Cook Everything series and
the #1 New York Times bestseller VB6:
Eat Vegan Before 6:00 to Lose Weight
and Regain Your Health…for Good.
My Pantry
Homemade Ingredients That Make Simple Meals Special
ALICE WATERS
I
n her most intimate cookbook to date, Alice Waters
invites readers into her home kitchen, showing how
she uses her pantry to make delicious home-cooked meals
quickly and simply.
Here Alice Waters shares her recipes for the basics—grains,
sweet and savory preserves, cured meats and fish, pickles,
and condiments—that can be made ahead and stored, then
combined in flavorful and creative ways. She encourages
readers to make their own provisions from seasonal and
organic foods and to explore “the making of things,” so
that artisanal specialties, from cheese to pickles, are easily
within reach (and budget). Beautifully illustrated throughout
with drawings by Alice’s daughter, Fanny, My Pantry is an
empowering guide for a new generation of cooks looking to
COOKING - CANNING & PRESERVING
PAM KRAUSS BOOKS • HARDCOVER • 09/15/2015
ISBN: 978-0-8041-8528-8 • EBOOK ISBN: 978-0-8041-8529-5
6-1/2 X 8-1/2 • 144 PAGES • $24.99 ($32.99 CAN)
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define their own aesthetics and explore a style of cooking that
is both pragmatic and enlightened.
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ALICE WATERS is the owner of
Chez Panisse Restaurant and Café
in Berkeley. She founded the Edible
Schoolyard Project and has received
the French Legion of Honor, WSJ
Magazine Humanitarian Innovator
Award, and three James Beard
awards. Alice is vice president of Slow
Food International and the author
of twelve books, most recently the
bestsellers The Art of Simple Food II
and 40 Years of Chez Panisse, and In
the Green Kitchen.
Happy Cooking
A Handbook for Cooking, Eating, and Feeling Your Best
Throughout the Seasons
GIADA DE LAURENTIIS
G
iada’s new book is the next best thing to having Food
GIADA DE LAURENTIISis the Emmy
Network’s “Queen of Spaghetti” on speed dial.
award-winning star of Food Network’s
Giada at Home. She serves as a judge
on Food Network Star; a contributing
correspondent for NBC’s Today show;
and is the author of six New York Times
bestselling books. A graduate of the
Cordon Bleu in Paris, she recently
opened her first restaurant in Las Vegas.
In 2013 she launched an innovative
digital magazine, Giada, which Apple
named “Best of the Newstand.”
Happy Cooking is packed with nearly 200 brand-new recipes,
tips on saving precious time in the kitchen, creative ideas for
entertaining, and new ways of adopting the healthy lifestyle
that keeps Giada running 24/7. With a 365 approach, Giada
offers up something for every occasion throughout the year,
from holiday indulgences and giftable foods to lightened-up
classic recipes, smart-start breakfasts, and Giada’s own detox
specialties. From a variety of wellness and fitness themes to
bite-sized ideas for making the most of every moment, this is
COOKING - HEALTH
PAM KRAUSS BOOKS • HARDCOVER • 10/20/2015
ISBN: 978-0-8041-8792-3 • EBOOK ISBN: 978-0-8041-8793-0
7-7/16 X 9-1/2 • 320 PAGES • $35.00 ($45.00 CAN)
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the biggest and best book from Giada yet!
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Michael Symon’s
5 in 5 for Every Season
165 Quick Dinners, Sides, and Holiday Dishes
MICHAEL SYMON WITH DOUGLAS TRATTNER
M
ichael Symon, co-host of The Chew and an Iron
MICHAEL
Chef on Food Network, delivers the mother lode
of ABC’s The Chew and, on Food
Network, an Iron Chef on Iron
Chef America and a host of All Star
Academy. He is the chef and co-owner
of Lola and Lolita in Cleveland; Roast
in Detroit; and numerous locations of
B Spot Burgers and Bar Symon. He is
the author of Michael Symon’s Live
to Cook, Michael Symon’s Carnivore,
and Michael Symon’s 5 in 5.
of ridiculously easy from-scratch recipes—now with sides
and holiday dishes, too.
The follow-up to the bestselling Michael Symon’s 5 in 5,
this new cookbook has 165 quick, fresh recipes organized by
season with an entire chapter devoted to making the holidays
simpler than ever. Each chapter features inspired main
courses as well as recipes for sides and 5 fun ways to celebrate
the season, including no-bake summer fruit desserts and
spiced doughnuts to warm up with in winter.
COOKING - QUICK & EASY
CLARKSON POTTER • TRADE PAPERBACK • 09/29/2015
ISBN: 978-0-8041-8656-8 • EBOOK ISBN: 978-0-8041-8657-5
7-3/8 X 9-1/8 • 240 PAGES • $19.99 ($25.99 CAN)
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SYMONis a co-host
Martha Stewart’s Appetizers
200 Recipes for Dips, Spreads, Nibbles, Bites, Snacks, Starters,
Small Plates, and Other Delightful Party Foods, Plus 30 Cocktails
MARTHA STEWART
W
ith more than 200 recipes—and each dish shown
MARTHA STEWART is America’s
in a gorgeous color photograph—as well as lots of
most trusted lifestyle expert and
teacher and the author of more than
80 books on cooking, entertaining,
crafts, homekeeping, gardening,
weddings, and decorating.
tips and tricks, Appetizers is a new classic.
Everyone knows that hors d’oevures can make the party—
and that no one entertains like Martha Stewart. One of her
first bestselling books was, in fact, Hors d’Oeuvres, an instant
classic that has sold hundreds of thousands of copies over
three decades. Now comes Appetizers, filled with recipes that
reflect the way we eat and entertain today.
Snacks, Starters, Small Plates, Stylish Bites, and Sips: each
chapter is packed with ideas for elegant yet easy party fare.
COOKING - APPETIZERS
CLARKSON POTTER • HARDCOVER • 09/08/2015
ISBN: 978-0-307-95462-6 • EBOOK ISBN: 978-0-307-95463-3
7-7/16 X 10 • 256 PAGES • $27.50 ($32.00 CAN)
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Whether you’re looking for something festive to serve before
a holiday dinner or casual nibbles for a crowd, it’s all here.
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Brunch @ Bobby’s
140 Recipes for the Best Part of the Weekend
BOBBY FLAY WITH STEPHANIE BANYAS AND SALLY JACKSON
B
runch is Bobby Flay’s favorite meal of the week—as
fans of his restaurants and Cooking Channel show
know—and here are 140 flavorful reasons why.
Celebrated for his skills at the grill, since 2010 Bobby Flay has
also been sharing his other passion with television viewers:
brunch. In Brunch @ Bobby’s, he includes recipes for his
all-time favorite breakfasts. Starting with the lip-smacking
cocktails we have come to expect from Bobby—along with
spiked and virgin, hot and iced coffees and teas—he then
works his way through eggs; pancakes, waffles, and French
toast (including flavored syrups and spreads); pastries (a
first for Bobby) and breads; salads and sandwiches; and side
dishes all in signature fashion. Pull up a seat at the table, grab
a glass, and enjoy the Sangria Sunrise! This is how Bobby
COOKING - BRUNCH
CLARKSON POTTER • HARDCOVER • 09/22/2015
ISBN: 978-0-385-34589-7 • EBOOK ISBN: 978-0-385-34590-3
8 X 9 • 256 PAGES • $29.99 ($38.99 CAN)
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does brunch.
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BOBBY FLAY, New York Times
bestselling author, is the chef-owner of
Gato, Bar Americain, Mesa Grill, and
Bobby Flay Steak—and an expanding
roster of Bobby’s Burger Palaces. He
is the host of popular cooking shows
on Food Network—including the
Emmy-winning Bobby Flay’s Barbecue
Addiction, Iron Chef America, and
Food Network Star—as well as Brunch
@ Bobby’s on Cooking Channel.
Brodo
A Bone Broth Cookbook
MARCO CANORA
B
one broth is the new green juice, the power beverage
that foodies and health-conscious cooks alike can’t
get enough of.
Since Chef Marco Canora opened Brodo, a takeout window
at his East Village restaurant Hearth, the demand for his
amazingly restorative and delicious bone broths has been
thunderous and has sparked a nationwide trend. Now he has
created the definitive introduction to the power and versatility
of broths in a charming, small-format book complete with
a mini-cleanse regimen based on these healthier meal
replacements and recipes for utilizing broths in a variety of
COOKING - HEALTH
PAM KRAUSS BOOKS • HARDCOVER • 12/01/2015
ISBN: 978-0-553-45950-0 • EBOOK ISBN: 978-0-553-45951-7
6-1/2 X 8 • 128 PAGES • $20.00 ($26.00 CAN)
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nutritious dishes and drinks.
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As a chef, restaurateur, and cookbook
author, MARCO CANORA has been
leading the charge to promote
delicious, simple, and healthful food.
He is the chef-owner of beloved New
York City restaurant Hearth and 50
Paces wine bar, and the author of Salt
to Taste and A Good Food Day. He
lives in New York.
Laura in the Kitchen
Favorite Italian-American Recipes Made Easy
LAURA VITALE
A
t long last, the companion cookbook to the
#1 YouTube cooking show, Laura in the Kitchen,
that will show novice home cooks how to make 115 simple
but delicious Italian-American classics.
Laura Vitale moved with her family from Italy to the United
States when she was twelve and cured her homesickness by
cooking up pots of her nonna’s sauce. It wasn’t long before
she found herself working in her father’s Italian restaurants.
When the restaurants closed, Laura started the Internet
cooking show Laura in the Kitchen—now the most subscribed
cooking channel on YouTube. For anyone looking to get
more comfortable in the kitchen and have fun cooking, this
COOKING - ITALIAN
CLARKSON POTTER • HARDCOVER • 09/29/2015
ISBN: 978-0-8041-8713-8 • EBOOK ISBN: 978-0-8041-8714-5
7-7/16 X 9 • 240 PAGES • $24.99 ($32.99 CAN)
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cookbook is the perfect guide, with 100 brand-new recipes
alongside 15 fan favorites and 100 color photographs.
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LAURA VITALE is the host of the
cooking show Laura in the Kitchen,
the most subscribed cooking channel
on YouTube, receiving more than
4 million monthly video views and
3 million monthly website page views,
and has a new show on Cooking
Channel called Simply Laura. She lives
in New Jersey with her husband, who
produces her show.
The Oz Family Kitchen
More Than 100 Simple and Delicious Real Food Recipes
from Our Home to Yours
LISA OZ
D
r. Oz fans assume that the family of “America’s
Doctor” must live on a diet of broccoli and bean
sprouts. This couldn’t be further from the truth.
The Oz family (including Lisa’s husband, Mehmet) loves food!
It just has to be good food—not processed, artificially flavored,
or filled with empty calories. The Ozes understand the power
of food and its ability to heal, and in this book, they will, for the
first time, share their knowledge, passion, and recipes.
With more than 100 simple, delicious recipes from the
Oz family collection, this book includes helpful advice on
cooking healthy meals for the whole family—Dr. Oz weighs
in with nutrition tips and health insights throughout. Lisa Oz
COOKING - HEALTH
HARMONY • HARDCOVER • 10/06/2015
ISBN: 978-1-101-90323-0 • EBOOK ISBN: 978-1-101-90324-7
7-3/8 X 9-1/8 • 240 PAGES • $27.99 ($35.99 CAN)
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shares favorite family recipes for every meal, including pastas,
soups, sandwiches, entrées, salads, and desserts.
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LISA OZ is the host of The Lisa Oz
Show on Veria Living TV and hosted
her own radio show on Sirius XM. She
is editor-at-large of the new Hearst
magazine Dr. Oz, The Good Life and
the author of the New York Times
bestseller US: Transforming Ourselves
and the Relationships that Matter
Most. With her husband of nearly 30
years, Dr. Mehmet Oz, she helped
found HealthCorps, a nonprofit for atrisk teens. Lisa has been featured in O,
The Oprah Magazine and Redbook,
and on The View, Good Morning
America, and The Chew.
The I Quit Sugar Cookbook
SARAH WILSON
F
or devotees of the bestselling I Quit Sugar and those
who have pledged to eradicate sugar from their diet
for immediate weight loss or overall optimal health, The
I Quit Sugar Cookbook has 208 recipes in a beautiful,
lifestyle-forward package.
In her New York Times bestseller, I Quit Sugar, Sarah Wilson
guided readers through overcoming sugar addiction for
overall wellness, increased energy, even greater beauty. Her
fans raved about the 108 delicious recipes and clamored for
more, more—enough to maintain a sugar-free lifestyle.
With the hottest food topics in mind, such as make-aheads,
grain-free dishes, anti-inflammatory foods, and gut-health,
Sarah’s diverse recipes are loaded with variations. Promising
that each dish will be both easy to prepare and satisfying, The
COOKING - DIETARY
CLARKSON POTTER • TRADE PAPERBACK • 12/29/2015
ISBN: 978-0-553-45915-9 • EBOOK ISBN: 978-0-553-45916-6
8-1/2 X 9-7/8 • 368 PAGES • $27.50 ($35.50 CAN)
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I Quit Sugar Cookbook sets up every reader for success in
eradicating sugar from any diet.
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SARAH WILSON is a journalist,
television host, and blogger, and
a qualified Health Coach with the
Institute of Integrative Nutrition in
New York. She is the author of the
New York Times bestseller I Quit
Sugar. Wilson divides her time among
Sydney, Australia, the UK, New York,
and the west coast of the United
States.
The Hot Bread Kitchen Cookbook
Artisinal Baking from Around the World
JESSAMYN WALDMAN RODRIGUEZ WITH JULIA TURSHEN
A
uthentic multi-ethnic breads from the New York City
bakery with a mission.
At first glance Hot Bread Kitchen may look like many other
bakeries. Multigrain sandwich loaves, sourdough batards,
and Parker House rolls line the glass case. But so, too, do
sweet Mexican conchas, rich m’smen flatbreads, and mini
bialys. In fact, the breads are as diverse as the women who
bake them—because the recipes come from their homelands.
Hot Bread Kitchen employs and empowers immigrant
women, providing them with the skills to succeed in the
culinary industry. Featured in some of New York City’s best
restaurants and retail outlets across the country, these ethnic
COOKING - BREAD
CLARKSON POTTER • HARDCOVER • 10/13/2015
ISBN: 978-0-8041-8617-9 • EBOOK ISBN: 978-0-8041-8618-6
8 X 10 • 304 PAGES • $35.00 ($45.00 CAN)
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breads can now be made at home with The Hot Bread Kitchen
Cookbook.
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JESSAMYN WALDMAN RODRIGUEZ
is the founder and CEO of Hot Bread
Kitchen. She has received numerous
awards and been featured in Food &
Wine and the New York Times.
JULIA TURSHEN is a food writer and
coauthor of many cookbooks, including
Mastering My Mistakes in the Kitchen,
Buvette, and It’s All Good.
The Homemade Kitchen
Recipes for Cooking with Pleasure
ALANA CHERNILA
S
tart where you are. Do your best, and then let go. Be
helpful. Slow down. Alana Chernila has these phrases
taped to her fridge; they are guiding principles, helping
her to stay present in her kitchen.
They also provide a framework for the 150 recipes in the
Homemade Kitchen. Delightful to make and fit for every
occasion, these are recipes you’ll turn to again and again,
such as Broccoli Raab with Cheddar Polenta; Roasted Red
Pepper and Corn Chowder (“late summer in a bowl”); and
Braised Lamb Shanks that are tucked into the oven in the
late afternoon and not touched again until dinner.
Alana once again proves herself to be the truest and least
judgmental friend a home cook could want. Through it all
she exalts the beautiful imperfections of cooking, and extends
COOKING - NATURAL FOODS
CLARKSON POTTER • TRADE PAPERBACK • 10/06/2015
ISBN: 978-0-385-34615-3 • EBOOK ISBN: 978-0-385-34616-0
7-7/16 X 10 • 320 PAGES • $24.99 ($29.99 CAN)
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the lessons of the kitchen through both the quotidian and
extraordinary moments of the day.
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ALANA CHERNILA is the author of
The Homemade Pantry. She lives
with her husband and daughters in
western Massachusetts and blogs at
EatingFromTheGroundUp.com.
NEW YORK TIMES
BESTSELLER,
NOW IN
PAPERBACK
PRAISE FOR
I T WA S M E A L L A LO N G
“A charming memoir about weight loss and self-discovery.”
— P E O P L E magazine
“It Was Me All Along is the strikingly honest story of one woman’s long
journey to self-acceptance. It’s a must-read memoir for anyone who has
used food to numb the pain rather than nourish the body.”
— B O O K PAG E
“A candid and inspiring memoir.”
— K I R KU S R E V I E W
It Was Me All Along
A Memoir
“In a moving new memoir, It Was Me All Along, Andie Mitchell describes
how her life became a prison of calorie-counting, cravings, and selfconsciousness until she found a comfortable weight.”
— DA I LY M A I L
“Mitchell’s journey toward acceptance, chronicled in her new memoir,
It Was Me All Along, has struck a chord with women everywhere.”
— YA H O O ! N E WS
ANDIE MITCHELL
The critically acclaimed and bestselling coming-of-age story of Andie
Mitchell, a young blogger who lost 150 pounds and established a
healthy and confident relationship with food—now in paperback.
On her twentieth birthday, Andie Mitchell stepped on the
scale and discovered that she weighed nearly 300 pounds. At
5’9”—even knowing that she was big and hating herself for it—she
was stunned. How had she gotten there? It Was Me All Along shares
the at times heartbreaking yet ultimately uplifting and motivating
story of how Andie kicked binge-eating habits, lost 135 pounds
over 13 months without following wild diet trends, and developed
a healthy relationship with food, which she still loves to cook and
enjoy. Her story is at once familiar and inspiring to not only millions
who have struggled with weight and self-image issues but also to
anyone who has struggled and persevered.
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ANDIE MITCHELL is a writer,
recipe developer, Yahoo
Health columnist, and lover
of cake. Her popular blog,
CanYouStayForDinner.com,
and first book, It Was Me All
Along, share the inspiring
story of her successful weight
loss and continued passion
for good food. She lives in
New York City.
AUTOBIOGRAPHY - PERSONAL MEMOIRS
CLARKSON POTTER
TRADE PAPERBACK • 12/29/2015
ISBN: 978-0-7704-3325-3
EBOOK ISBN: 978-0-7704-3326-0
5-3/16 X 8 • 240 PAGES • $14.00 ($18.00 CAN)
Phoenix Claws and Jade Trees
Lucky Rice
KIAN LAM KHO
DANIELLE CHANG
Essential Techniques of Authentic Chinese Cooking
Re-create nuanced, complex Chinese flavors at home.
Just as Diana Kennedy introduced Americans to true Mexican
cooking in her groundbreaking books, so Phoenix Claws and
Jade Trees opens up the world of Chinese cooking by ingeniously
breaking down recipes through basic techniques.
After emigrating from Asia in 1970, Kian Lam Kho craved the
abundance of flavors from his native cuisine. Disappointed with the
Chinese food he found in the United States, he turned to his family
for recipes. Phoenix Claws and Jade Trees shares those dishes along
with a unique approach to teaching the cuisine to others. Organized
by simple techniques, this book demystifies authentic Chinese
cooking, outlining the differences among various methods (such as
pan-frying, oil steeping, and yin-yang frying) and instructing which
one is best for which ingredient and final result.
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Stories and Recipes from Night Markets, Feasts, and Family Tables
KIAN LAM KHO is a
chef, culinary instructor,
and the blogger behind
RedCook.net. He lives in
New York City and has
taught at the Institute of
Culinary Education and
Brooklyn Kitchen.
COOKING - CHINESE
CLARKSON POTTER
HARDCOVER • 09/29/2015
ISBN: 978-0-385-34468-5
EBOOK ISBN: 978-0-385-34469-2
8 X 10 • 368 PAGES
$35.00 ($45.00 CAN)
If we are what we eat, then we’re all part Asian.
From the founder of the Lucky Rice Festival with more than 10,000
attendees per year comes a cookbook celebrating the contemporary
Asian cuisine from a range of cultures and traditions.
As Danielle Chang’s popular culinary festival has demonstrated,
the appetite for innovative Asian cuisine has never been bigger.
These 100 original recipes adapt well-known dishes for the home
kitchen—each one with a contemporary spin. Sesame oil and
ginger are stirred into a tangy sungold tomato gazpacho, and
potato salad made with kewpie mayonnaise and cucumber serves
as a new Japanese (and American) picnic classic. Tips and stories,
the traditions behind each dish, and a fun menu planning feature
introduces new ideas for your everyday cooking and celebrations.
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DANIELLE CHANG is the
founder of the Lucky Rice
Festival, the wildly popular
national celebration of
Asian cultures and cuisines
that has taken place in
New York, Los Angeles,
and Miami. Born in Taipei,
Danielle lives in New York.
COOKING - ASIAN
CLARKSON POTTER
HARDCOVER • 01/05/2016
ISBN: 978-0-8041-8668-1
EBOOK ISBN: 978-0-8041-8669-8
7-7/16 X 9 • 224 PAGES
$25.00 ($33.00 CAN)
Treat
The Best and Lightest
STEPHANIE BANYAS
THE EDITORS OF FOOD NETWORK MAGAZINE
50 Recipes for No-Bake Marshmallow Treats
The best dump-and-stir treat just got better.
Cute, easy, delicious, and easily made gluten-free, crisped-rice
treats are popping up everywhere; in Treat, the nostalgic sweet takes
on modern flavors and finds new fans.
This compact cookbook is packed with 43 inventive recipes for
treats that elevate the traditional gooey, crunchy, marshmallowy
sweet. Mix up Peanut Butter–Honey Treats, Chocolate-Espresso
Treats, and Salted Caramel Treats—and go crazy with mix-ins:
pretzels, coconut, peanut butter, toffee, graham crackers, sprinkles,
and more. Though store-bought marshmallows do the trick nicely,
Treat also includes recipes for 10 different homemade marshmallows
to up the flavor ante.
38
150 Healthy Recipes for Breakfast, Lunch, and Dinner
STEPHANIE BANYAS
has coauthored eight of
Bobby Flay’s cookbooks and
appeared as his co-host on
Throwdown! with Bobby
Flay on Food Network. She
divides her time between
New York City and the
Catskill Mountains, where she
bakes to her heart’s content.
COOKING - DESSERTS
CLARKSON POTTER
HARDCOVER • 08/11/2015
ISBN: 978-0-8041-8685-8
EBOOK ISBN: 978-0-8041-8686-5
7 X 7 • 96 PAGES
$14.99 ($17.99 CAN)
Healthy recipes that taste anything but!
Using clever cooking techniques and ingredient swaps, Food
Network’s test kitchen chefs found a way to lighten up favorite
comfort foods.
These 150 recipes, developed and rigorously tested, are guaranteed
crowd-pleasers—and all come in under 500 calories. True to the
brand, every recipe appears with a bold color photo, along with tips
and tricks for healthy cooking. With great ideas for every meal of
the day, The Best and Lightest makes eating right surprisingly simple
and downright fun.
39
FOOD NETWORK
MAGAZINE, launched in
2008, is America’s bestselling culinary magazine
and has more than
11 million readers.
COOKING - HEALTH
CLARKSON POTTER
TRADE PAPERBACK • 12/29/2015
ISBN: 978-0-8041-8534-9
EBOOK ISBN: 978-0-8041-8535-6
8 X 9 • 336 PAGES
$25.00 ($33.00 CAN)
ON SALE NOW
The Skinnytaste Meal Planner
TRISHA’S TABLE
MY FEEL-GOOD FAVORITES FOR A BALANCED LIFE
TRISHA YEARWOOD
CLARKSON POTTER • HARDCOVER
978-0-8041-8615-5 • EBOOK ISBN: 978-0-8041-8616-2
7-7/16 X 10 • 224 PAGES • $29.99 (CAN $35.00)
INSPIRALIZED
TURN VEGETABLES INTO HEALTHY, CREATIVE, SATISFYING MEALS
ALI MAFFUCCI
CLARKSON POTTER • TRADE PAPERBACK
978-0-8041-8683-4 • EBOOK ISBN: 978-0-8041-8684-1
7-3/8 X 9-1/8 • 224 PAGES • $19.99 (CAN $23.99)
MY NEW ROOTS
INSPIRED PLANT-BASED RECIPES FOR EVERY SEASON
SARAH BRITTON
CLARKSON POTTER • HARDCOVER
978-0-8041-8538-7 • EBOOK ISBN: 978-0-8041-8539-4
7-7/16 X 10 • 256 PAGES • $29.00
MILK BAR LIFE
RECIPES & STORIES
CHRISTINA TOSI
CLARKSON POTTER • HARDCOVER
978-0-7704-3510-3 • EBOOK ISBN: 978-0-7704-3511-0
8 X 10 • 256 PAGES • $35.00 (CAN $41.00)
Track and Plan Your Meals, Week-by-Week
GINA HOMOLKA
A companion to the smash hit The Skinnytaste Cookbook, this
meal planner, food tracker, and journal in one guides readers to
getting on the road to their best self.
The Skinnytaste Meal Planner is divided into fifty-two weeks, with each
featuring space to plan meals for every day, as well as a place to track
calories and diet plan points. Scattered throughout are Gina’s clever
cooking tips—including how to add superfoods to your meals—and
a collection of inspirational quotes and 20 recipes adapted from the
Skinnytaste blog. The Skinnytaste Meal Planner will be the ultimate
tool for anyone looking to take an organized and proactive approach
to cooking and eating well.
40
GINA HOMOLKA is the
founder of Skinnytaste, the
award-winning blog that’s
been featured on Glamour
.com, TheKitchn, Gourmet
Live, and FineCooking.
com, among other media
outlets. She lives in Long
Island with her husband
and two children.
COOKING - LOW FAT
POTTER STYLE
NON-TRADITIONAL BOOK • 10/13/2015
ISBN: 978-0-8041-8843-2
5-1/2 X 7 • 304 PAGES
$16.99 ($21.99 CAN)
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