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Special Markets: Food & Drink 2020

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  • 1
    catalogue cover
    Drink What You Want The Subjective Guide to Making Objectively Delicious Cocktails John deBary, Jim Meehan
    9780525575771 Hardcover COOKING / Beverages On Sale Date:June 02, 2020
    $34.00 CAD 6.7 x 9.3 x 1 in | 1.52 lb | 224 pages Carton Quantity:16 Canadian Rights: Y Clarkson Potter
    • Marketing Copy

      Description
      A nonjudgmental, back-to-basics approach to making custom cocktails that's as fun as it is definitive—from a renowned New York City bartender who's worked everywhere from PDT to Momofuku.

      NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY EPICURIOUS

      John deBary is a veritable cocktail expert with a 100-proof personality, a dash of fun, and garnished with flair—there's nothing muddled about him. In Drink What You Want, John breaks down the science of mixology (yes, it's a science) and explains the rules of drink-making. Most important, you'll learn how to tweak any drink, both classic and creative, to your preferences and moods. Are you adventurous or traditional? Sweet or bitter? Brown liquor or clear?

      While giving newbies a rundown of cocktail culture, lingo, and etiquette, John turns the "cocktail book" concept on its ear by infusing a traditionally formal topic with his fresh, conversational voice. Mixology geeks and bottomless brunchers alike will revel in the craft of the cocktail, from classic to modern to funky. Cocktails are about creativity and setting the mood, and Drink What You Want overflows with both.
      Bio
      John deBary began bartending in 2008 at PDT, the world-famous and James Beard Award-winning New York speakeasy. He joined the acclaimed Momofuku restaurant group a year later, where he was the group’s bar director until 2018. John is now the CEO and founder of Proteau, a non-alcoholic botanical drinks company, as well as a co-founder and board president of Restaurant Workers’ Community Foundation, a nonprofit focused on improving the quality of life of hospitality employees. He lives in New York City with his husband and cat.
      Marketing & Promotion
    • Awards & Reviews

      Awards
      Reviews
      “John’s cocky (pun very much intended), idiosyncratic, culturally literate, OCD voice is like the subject matter itself: bold, brash, bitter, exacting, and occasionally scandalous. His book is the Corpse Reviver (Number Blue, of course) bartenders and enthusiasts have been thirsting for. For this, and to witness John step out as he does ahead, I’m honored to position the coaster.”—from the foreword by Jim Meehan, author of Meehan’s Bartender Manual and The PDT Cocktail Book 

      “When we started Momofuku, I didn’t know anything about cocktails. I’m the guy who still likes to drink sh*tty beers. If it wasn’t for JdB, we would still be selling Diet Dr Pepper and watery beer. JdB is one of the most creative people I know. He transformed our cocktail program and how I think about what I drink—now let him do the same for you.”—David Chang, chef and founder, Momofuku
       
      “John deBary is the only person in the world who could make me care about cocktails. Even if he weren’t one of the most knowledgeable people on the subject out there, I’d still read this book cover to cover just for the LOLs.”—Alison Roman, author of Dining In and Nothing Fancy
       
      “I’ve had the good fortune of having courtside seats at the New York bars where John deBary developed his signature style, and with Drink What You Want he distills his spirited wisdom into a compact, back-to-the-basics cocktail guide that’s actually anything but. This well-balanced ‘Tao of John’ is smart, funny, highly opinionated, and at times a bit irreverent (I’ll never look at my muddler the same way again).”—Brad Thomas Parsons, author of Bitters, Amaro, and Last Call
       
      “John deBary is an extraordinarily talented mixologist and the perfect bartender to show the home enthusiast how to make great drinks. Drink What You Want is packed with helpful tips for creating balanced, delicious cocktails in the comfort of your home, and is sure to become a must-have cocktail book!”—Julie Reiner, owner, Clover Club and Flatiron Lounge

      “Overall, a book with simple cocktails and classics for the noobs, thoughtful analysis for the grizzled pros, excitingly stupid drinks for the lazy and desperate, and a lot of little revelations in cocktail flavor and function throughout. Great stuff.”—Camper English, cocktails and spirits expert

      “Cocktail expert John deBary offers an illustrated guide to archetypal drink recipes, along with cheeky suggestions for riffing on those standards.”Liquordotcom

      “A generous pour of informative fun, like a conversation with your favorite bartender.”—Garden and Gun magazine

      “deBary is an enthusiastic host who refreshingly avoids judgment or condescension, and his imaginative collection is sure to inspire those who want to try their hand at mixing up a cocktail at home. This is a terrific entry point that even veteran bartenders can appreciate.”—Publishers Weekly
  • 2
    catalogue cover
    Easy Tiki A Modern Revival with 60 Recipes Chloe Frechette, Editors of PUNCH
    9781984856753 Hardcover COOKING / Beverages On Sale Date:May 12, 2020
    $24.99 CAD 5.8 x 8.29 x 0.79 in | 0.98 lb | 176 pages Carton Quantity:24 Canadian Rights: Y Ten Speed Press
    • Marketing Copy

      Description
      60 recipes inspired by the history of tiki as well as the modern revival that's putting a fresh spin on tropical tiki drinks--all simplified for the home bartender from cocktail authority PUNCH.

      Tiki is the dream of escape, a tropical vacation complete with warm ocean water, island music, and beachside dinners. Kicking back with a tiki cocktail may be the epitome of easy living, but ironically, tiki drinks are among the hardest to make, often requiring eight or more ingredients. Now Easy Tiki is here to solve that problem!

      Easy Tiki examines the modern tiki revival offering sixty transporting recipes that re-jigger the classics with minimal ingredients while still maintaining the delicious balance, spices, and stunning garnishes that define tiki cocktails. Drinks include classics such as the Beachcomber's Gold and Fog Cutter and modern cocktails such as Elusive Dreams and Paradise Lost. Easy Tiki also includes an overview of the origins of the tiki genre, from Don the Beachcomber and the mid-century tiki craze to Trader Vic's and beyond.

      With Easy Tiki it's easier than ever before to sit back with a Mai Tai or Pearl Diver and enjoy the island life--wherever you are.
      Bio
      Chloe Frechette is the senior editor at PUNCH and regularly contributes articles on tiki and cocktail culture. She has a master's degree in history of design from the Royal College of Art, where she earned distinction for her research on the material culture of cocktail consumption.

      Spiros Halaris is a multi-disciplinary, award-winning illustrator. His signature aesthetic is distinguished by its eye-catching colors, sophistication, and playfulness, and has the ability to capture the spirit of every subject and give it a new dazzling, elegant form. For the past ten years he has been creating illustrative and typographic solutions for an international and diverse clientele including Lancôme, Bergdorf Goodman, Sephora, Harrods, Vogue, the New York Times, and Architectural Digest.

      PUNCH is a James Beard Award–winning media brand dedicated to drinks and drinking culture.
      Marketing & Promotion
  • 3
    catalogue cover
    Spirits of Latin America A Celebration of Culture & Cocktails, with 100 Recipes from Leyenda & Beyond Ivy Mix
    9780399582875 Hardcover COOKING / Beverages On Sale Date:May 26, 2020
    $33.99 CAD 6.79 x 9.31 x 1.03 in | 1.7 lb | 256 pages Carton Quantity:16 Canadian Rights: Y Ten Speed Press
    • Marketing Copy

      Description
      A James Beard Award-nominated bartender explores the history and culture of Latin American spirits in this stunningly photographed travelogue—with 70 irresistible cocktails featuring tequila, rum, pisco, and more.

      Through its in-depth look at drinking culture throughout Latin America, this gorgeous book offers a rich cultural and historical context for understanding Latin spirits. Ivy Mix has dedicated years to traveling south, getting to know Latin culture, in part through what the locals drink. What she details in this book is the discovery that Latin spirits echo the Latin palate, which echoes Latin life, emphasizing spiciness, vivaciousness, strength, and variation. After digging into tequila and Mexico’s other traditional spirits, Ivy Mix follows the sugar trail through the Caribbean and beyond, winding up in Chile, Peru, and Bolivia, where grape-based spirits like pisco and singani have been made for generations.

      With more than 100 recipes that have garnered acclaim at her Brooklyn bar, Leyenda, including fun spins on traditional cocktails such as the Pisco Sour, Margarita, and Mojito, plus drinks inspired by Ivy’s travels, like the Tia Mia (which combines mezcal, rum, and orange curacao, with a splash of lime and almond orgeat) or the Sonambula (which features jalapeño-infused tequila, lemon juice, chamomile syrup, and a dash of Peychaud’s bitters), along with mouthwatering photos and gorgeous travel images, this is the ultimate book on Latin American spirits.
      Bio
      Ivy Mix is one of the best known bartenders in the United States. She won the Spirited Award for Best American Bartender of the Year at Tales of the Cocktail, and Wine Enthusiast named her “Mixologist of the Year.” Through her work with Speed Rack, a bartending competition for women, Mix travels and bartends across the country in addition to operating her own Brooklyn-based pan-Latin bar, Leyenda, which was nominated for the James Beard Award for Outstanding Bar Program in 2019.

      Author Residence: Brooklyn, NY

      Author Hometown: Burlington, VT
      Marketing & Promotion
        Marketing: Social media campaign: Promotion on restaurant and author social media

        Website: Promotion on Brooklyn bar/restaurant website

        Digital assets: Lifestyle photography

        Influencer campaign: Finished book mailing to key industry influencers and bartenders

        PRH promotion: feature and ads PUNCH

        Collateral: Collateral placement at restaurant

        Explore partnerships: tequila, mezcal and rum companies



        Publicity: National media attention

        National/local review and feature print attention

        National/local radio attention

        Online review and feature attention

        Local author promotion: Brooklyn, New York

        Targeted blogger outreach



        Author Website: leyendabk.com/

        Author Social Media: Instagram: @ivymix (14.9k followers)
    • Awards & Reviews

      Awards
      Reviews
      “It’s clear as soon as you crack the cover that Ivy Mix long ago left her heart somewhere beneath the Tropic of Cancer. Her passion for the remarkably diverse spirits, peoples, and lands radiates from each page, and her book (and bar, Leyenda) are a testament to her desire to share them with us. Like the first sip of an ice-cold cocktail on a warm San Juan night, this book refreshes and delights.”—Martin Cate, author and owner of Smuggler’s Cove, San Francisco

      “Smartly written and beautifully photographed, Spirits of Latin America is a necessary addition to any thoughtful spirit lover’s library. Ivy Mix goes far beyond technical insight and gets to the heart of what actually makes these spirits so special: the people who make them, the cultures from which they were born, and the lands that contribute so much to their personality. We’re brought not just on a journey into her deep passion for agave, sugarcane, and grape spirits but are allowed to ride shotgun as Ivy explores the nuance of each, brings to life the voices of those who put their soul into every drop, and cultivates an appreciation for the deep heritage and tradition that are entwined with their stories.”—Alex Day, co-author of Cocktail Codex: Fundamentals, Formulas, Evolutions and Death & Co: Modern Classic Cocktails

      “In this book, Ivy Mix reveals the roots of her inspiration: Latin American spirits, and her personal experience of the culture behind them. This book plumbs the depths—and provides a vivid portrait—of the spirits that have inspired cocktails that have taken the world by storm. You will not only get a first-class ticket to the places that have given birth to Latin American drink culture but exciting and easy to execute recipes that will appeal to home cocktail enthusiast and seasoned bar pro alike—Saludos!”—Shannon Mustipher, beverage director of Glady’s Caribbean, Brooklyn, and author of Tiki: Modern Tropical Cocktails

      “With Spirits of Latin America, Ivy Mix has thrown open the doors to one of the most shadowy, but also most interesting, sections of the liquor cabinet. I can't read more than a couple of pages of this engaging, informative book without getting thirsty; and the more I read, the thirstier I get.”—David Wondrich, author of Imbibe! and Punch

      “Ivy’s unique combination of taste, talent, and tenacity make her the ideal ‘spirit’ guide, and her subject has long deserved this close and careful attention. My advice: listen, learn, and drink up.”—Steven Soderbergh, filmmaker, professional drinker, and owner of Singani 63
  • 4
    catalogue cover
    Drinking French The Iconic Cocktails, Apéritifs, and Café Traditions of France, with 160 Recipes David Lebovitz
    9781607749295 Hardcover COOKING / Beverages On Sale Date:March 03, 2020
    $37.00 CAD 7.25 x 9.29 x 1.07 in | 2.33 lb | 304 pages Carton Quantity:12 Canadian Rights: Y Ten Speed Press
    • Marketing Copy

      Description
      The New York Times bestselling author of My Paris Kitchen serves up more than 160 recipes for trendy cocktails, quintessential apéritifs, café favorites, complementary snacks, and more.

      Bestselling cookbook author, memoirist, and popular blogger David Lebovitz delves into the drinking culture of France in Drinking French. This beautifully photographed collection features 160 recipes for everything from coffee, hot chocolate, and tea to Kir and regional apéritifs, classic and modern cocktails from the hottest Paris bars, and creative infusions using fresh fruit and French liqueurs. And because the French can’t imagine drinking without having something to eat alongside, David includes crispy, salty snacks to serve with your concoctions. Each recipe is accompanied by David’s witty and informative stories about the ins and outs of life in France, as well as photographs taken on location in Paris and beyond.

      Whether you have a trip to France booked and want to know what and where to drink, or just want to infuse your next get-together with a little French flair, this rich and revealing guide will make you the toast of the town.
      Bio
      David Lebovitz has been a professional cook and baker for most of his life; he spent nearly thirteen years at Chez Panisse until he left the restaurant business in 1999 to write books. He moved to Paris in 2004 and turned his website into a phenomenally popular blog. He is the author of numerous cookbooks, including My Paris Kitchen, The Perfect Scoop, Ready for Dessert, and The Great Book of Chocolate, and two memoirs, The Sweet Life in Paris and L’Appart. He was named one of the top five pastry chefs in the Bay Area by the San Francisco Chronicle. David has also been featured in Bon Appétit, Food & Wine, Cook’s Illustrated, the Los Angeles Times, the New York Times, Saveur, Travel + Leisure, Better Homes and Gardens, People, and more.

      Author Residence: Paris, France, and Brooklyn, NY

      Author Hometown: West Hartford, CT
      Marketing & Promotion
        Marketing: Social media campaign: Promotion on author’s social media account

        Website: Placement on author website and in newsletter

        Digital assets: Lifestyle photography, Facebook banners

        Influencer campaign: Finished copy mailing to author’s list of food industry and travel contacts

        PRH promotion: Promotion and advertising on PUNCH

        Online advertising: Potential social media advertising, targeting David Lebovitz’s fans, cocktail enthusiasts, Francophiles

        Explore partnerships: Partner with French spirits brand, such as Lillet or Chartreuse



        Publicity: National media attention

        National/local review and feature print attention

        National/local radio attention

        Online review and feature attention

        3-5 city author tour



        Author Website: www.davidlebovitz.com

        Author Social Media: @davidlebovitz
    • Awards & Reviews

      Awards
      Reviews
      “In the canon of drinking, there has been a conspicuous absence of information about how the French, undisputed masters of all things gastronomique, imbibe at home and in that hallowed social space, the café. David Lebovitz is certainly the most qualified person I can think of to write this book, and he does so with deft precision. I knew this book was written with someone like me in mind—equal parts Francophile, food, and beverage enthusiast—when I opened to the very first recipe in the book, my beloved morning ritual: the café au lait.”—Jeffrey Morgenthaler, author of Drinking Distilled

      “I can think of no one I'd rather meet for a drink than David Lebovitz. In his authoritative yet always approachable style, Lebovitz expertly guides us through the often-unspoken rituals, customs, and traditions of properly drinking French—whether it's a morning café au lait, a mid-afternoon Picon bière, or a late-night Boulevardier. Lebovitz uses his years of experience as a baker and pastry chef to apply his keen understanding of ratios, formulas, and balancing flavor to seamlessly shift from the sweet life to the spirited life, with inventive recipes for café drinks, liqueurs, aperitifs, cocktails, and irresistible apéro snacks to accompany them.”—Brad Thomas Parsons, author of Bitters, Amaro, and Last Call

      “Anyone who has had the privilege of visiting Paris would certainly concur with David Lebovitz’s observation that ‘There is no shortage of rules in France; they even extend to beverages’. Thankfully, we Francophiles have this seasoned expat to conduct us through the idiosyncrasies of café culture. This handy recipe and resource guide doubles as the modern French handbook for cocktail party hosts.”—Jim Meehan, author of Meehan’s Bartender Manual and The PDT Cocktail Book

      “In France, drinking is more than a national sport . . . it’s an art! From our petit noir (coffee) and teas to classic apéritifs and cocktails, no cup or glass is spared from the curious and amused gaze of David Lebovitz. As an acute connoisseur of French gastronomy, his tasty collection of recipes and social observations can be imbibed in one shot—Santé!”—Francois-Regis Gaudry, author of Let’s Eat France!

      “Do you dream about moving to Paris and spending long, leisurely afternoons in cafés (hopefully with company as lively as David Lebovitz) sipping un café noisette and, later, an apéritif? Me too. This is the exact dreamy book we need to hold us over until that day arrives.”—Deb Perelman, author of Smitten Kitchen Every Day
  • 5
    catalogue cover
    How to Drink Wine The Easiest Way to Learn What You Like Grant Reynolds, Chris Stang
    9781984824684 Hardcover COOKING / Beverages On Sale Date:May 12, 2020
    $22.99 CAD 5.3 x 7.3 x 0.75 in | 0.74 lb | 160 pages Carton Quantity:40 Canadian Rights: Y Clarkson Potter
    • Marketing Copy

      Description
      From grape to glass, this highly readable, charmingly illustrated guide will teach you everything you need to know to enjoy wine.
       
      How to Drink Wine demystifies this topic, taking out the BS and replacing it with fun.”—Mike D, the Beastie Boys
       
      NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY BON APPÉTIT

      Everybody knows that the world of wine can be vast and intimidating and complex. But what few people seem to know is where to start when it comes to learning the basics. How to Drink Wine solves that problem.
       
      The path to drinking wine with confidence begins with this very informative, very relatable, very entertaining book, thanks to award-winning sommelier and restaurateur Grant Reynolds and acclaimed writer and founder of The Infatuation, Chris Stang.
       
      By reading How to Drink Wine, you will: 
      • Acquire some foundational terminology. Cuvée, maceration, sul tes . . . what does it all mean? 

      • Learn of the twenty-nine wines you need to know—and about important producers. 

      • Find answers to questions you might be embarrassed to ask, like exactly how is rosé made? 

      • Start to pair wines with your life instead of your plate. 

      • Be able to navigate a wine list and/or store.
       
      You probably already know what you like to drink. This book will help you better understand why. And as a result, your knowledge, curiosity, and wine collection will expand. So will your number of friends.
      Bio
      Grant Reynolds is an award-winning sommelier, included in Forbes’s 30 Under 30 in 2017 and named Wine & Spirits’ Best New Sommelier in 2013. He is the owner of the wine shop Parcelle and is a partner in the New York City restaurants Charlie Bird, Pasquale Jones, and Legacy Records. Grant has been featured in Bon Appétit, GQ, Condé Nast Traveler, and Vogue, and he has written about wine for Vanity Fair.

      Chris Stang is the cofounder and CEO of The Infatuation, one of the fastest growing restaurant discovery platforms in the world. He has served as the architect of the brand’s editorial voice and creative vision since the company’s inception in 2009, developing a dedicated audience of millions who turn to The Infatuation for useful, relatable, and entertaining restaurant recommendations. Chris was nominated in 2015 for a James Beard Award for Humor Writing, and in 2019 the Financial Times called him “arguably the most influential restaurant reviewer in America.” His favorite word from that quote is “arguably.”
      Marketing & Promotion
    • Awards & Reviews

      Awards
      Reviews
      “Delightful, whimsical.”—The Washington Post
       
      “Grant and Chris have guided my way around wine and food for years. Now, with their user-fun and -friendly book, readers will get a basic working knowledge in picking a delicious wine, effortlessly. How to Drink Wine is the perfect gift for anyone who is wine-illiterate, which is almost everyone I know.” —Jessica Seinfeld, author of Food Swings
       
      “I tore through the book. It offered very actionable tips.”—Bill Bradley, GQ

      “Grant and Chris know great wine. They also understand that great wine is about good living; it enrichens friendships, enlivens conversations, and rounds life’s rough edges. Do yourself a favor and let them tell you about it.” —Dan Keeling, cofounder and editor of Noble Rot
       
      “A great resource for anyone who loves wine. The book reveals many everyday secrets of wine we take for granted. A must-buy!” —Rajat Parr, author of The Sommelier’s Atlas of Taste
       
      “How many times have you sat down for dinner with friends after a long day with your mouth watering, waiting to imbibe a glass of wine while they waxed not so eloquently about different wines that you know nothing about? Grant and Chris are like the masterful DJ you hear spinning at a party and make you ask, ‘How come when I play records it doesn’t sound as good?’ But they are not just doing it—they are showing you how, too. How to Drink Wine demystifies this topic, taking out the BS and replacing it with fun.” —Mike D, the Beastie Boys

      “Oenophiles Grant Reynolds and Chris Stang put highfalutin sommelier-speak into casual terms you’d actually use with friends, so that you can shop like a pro.”Martha Stewart Living

      “Demystifies how to taste wine . . . and how to pair it with your life, not your dish.”—The Mercury News

      “How to Drink Wine is not going to make you an immediate expert, but it will help you understand the fundamentals and give you enough knowledge to begin to incorporate wine into your life.”—Fortune
  • 6
    catalogue cover
    Friuli Food and Wine Frasca Cooking from Northern Italy's Mountains, Vineyards, and Seaside Bobby Stuckey, Lachlan Mackinnon-Patterson, Meredith Erickson
    9780399580611 Hardcover COOKING / Regional & Ethnic On Sale Date:July 07, 2020
    $66.00 CAD 9.54 x 11.3 x 1.1 in | 3.85 lb | 272 pages Carton Quantity:8 Canadian Rights: Y Ten Speed Press
    • Marketing Copy

      Description
      An eye-opening exploration of a unique region of Italy that bridges the Alps and the Adriatic Sea, featuring 80 recipes and wine pairings from a master sommelier and James Beard Award-winning chef.
       
      “An exhilarating  journey, no passport required.”—Thomas Keller, chef/proprietor, The French Laundry 

      Bordered by Austria, Slovenia, and the Adriatic Sea, the northeastern Italian region of Friuli Venezia Giulia is an area of immense cultural blending, geographical diversity, and idyllic beauty. This tiny sliver of land is home to one of the most refined food and wine cultures in the world and yet remains off the grid. The unique cuisine of Friuli is what inspires the menu at Frasca, a James Beard Award-winning restaurant in Boulder, Colorado, helmed by master sommelier Bobby Stuckey and chef Lachlan Mackinnon-Patterson.

      Meaning “branch” or “bough,” the word frasca refers to the Friulian tradition of hanging a branch outside the family farm as a sign that new wine was available for sale. Friuli Food and Wine celebrates this practice and the wine and cuisine of the Friulian region through eighty recipes and wine pairings. Dishes such as Wild Mushroom and Montasio Fonduta, Chicken Marcundela with Cherry Mostarda and Potato Puree, Squash Gnocchi with Smoked Ricotta Sauce, and Whole Branzino in a Salt Crust are organized by Land, Sea, and Mountains, while profiles of local winemakers and wines, including Tocai, Ribolla Gialla, Malvasia Istriana, and Verduzzo, open up new pairing possibilities. Showcasing the best Friulian wines you can buy outside of Italy as well as restaurant and winery recommendations, this beautifully photographed cookbook, wine guide, and travelogue brings the delicious secrets of this untouched part of Italy into your home kitchen.
      Bio
      Bobby Stuckey and Lachlan Mackinnon-Patterson are co-owners of Frasca Food and Wine and Pizzeria Locale in Boulder, Colorado, and Tavernetta in Denver. A master sommelier and winemaker at Scarpetta wines, Bobby was previously a sommelier at The Little Nell in Aspen and wine director at The French Laundry. Lachlan was named a Best New Chef by Food & Wine, won the James Beard Award for Best Chef: Southwest, and has appeared on Bravo's Top Chef Masters. Frasca won a James Beard Award for Outstanding Wine Service in 2013 and Outstanding Service in 2019.

      Meredith Erickson is the author of Alpine Cooking and the co-author of The Art of Living According to Joe Beef, Le Pigeon, Olympia Provisions, Kristen Kish Cooking, Claridge's: The Cookbook, and Joe Beef: Surviving the Apocalypse.
      Marketing & Promotion
    • Awards & Reviews

      Awards
      Reviews
      “[A] bighearted recipe collection . . . The food and wine covered are exciting and intriguing, and readers could not ask for more knowledgeable and enthusiastic guides.”Publishers Weekly (starred review)

      “This gorgeous book is Bobby and Lachlan in hardcover format--half wine, half food, but 100 percent passion for, dedication to, and love of the lesser-known region of Fruili—the place on which they based their pilgrimage-worthy restaurant Frasca in Boulder, Colorado. Between Bobby’s in-depth and incredibly knowledgeable notes on the wines, grapes, sub-regions, and wineries and Lachlan’s clearly explained tradition-with-a-twist recipes, you will be completely transported to Fruili . . . if you manage to hold yourself back from booking a flight immediately!”—Suzanne Goin, chef and author of Sunday Suppers at Lucques and The A.O.C. Cookbook
       
      “If a pilgrimage to Friuli was not already on your bucket list, there’s no doubt it should be now. Bobby Stuckey and Lachlan Mackinnon-Patterson’s restaurant Frasca is a mandatory stop for food and wine lovers everywhere. And now with Friuli Food and Wine, the two have taken us along on an entertaining and scholarly journey to the inspirational roots of the restaurant, capturing the essence and magic of Friuli Venezia Giulia—its wine, its food, and its welcoming hospitality.”—Danny Meyer, founder and CEO, Union Square Hospitality Group
       

      “Bobby Stuckey and Lachlan Mackinnon-Patterson credit Friuli Venezia Giulia, Italy, as a place where they truly learned about hospitality. And I know from personal experience how dedicated they are to hospitality, having witnessed it firsthand at The French Laundry and at their Boulder restaurant Frasca. With its lyrical writing and glorious photography, Friuli Food and Wine reads like a love letter to the region, celebrating its rich culinary traditions and its wondrous pairings of wine and food. The best cookbooks don't just teach us about cooking; they take us places. Think of this book as an exhilarating journey, no passport required.”—Thomas Keller, chef/proprietor, The French Laundry
       
      “I first discovered Frasca, my favourite restaurant in America, in 2008 whilst on tour with Rush . . . and so began an education and love affair with an underappreciated corner of Italy called Friuli Venezia Giulia. This exquisitely produced and passionately written book is a must-have for all lovers of good food and wine. Bobby, Lachlan, and Meredith along with the Frasca team have brought Friuli to life through these recipes, historical descriptions, and connections. It sparks the wanderlust and makes one hungry and thirsty to be there . . . quite an accomplishment.”—Geddy Lee, bassist/vocalist of Rush
  • 7
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    The Goldbergs Cookbook Beverly Goldberg, Jenn Fujikawa, Adam F. Goldberg
    9780789336750 Hardcover COOKING / Regional & Ethnic On Sale Date:April 14, 2020
    $26.95 CAD 6.65 x 9.04 x 0.84 in | 1.45 lb | 160 pages Carton Quantity:20 Canadian Rights: Y Universe
    • Marketing Copy

      Description
      This official cookbook features totally eighties dishes from the hit TV show.

      Fans have been clamoring for the recipes created by television's favorite sMother, Beverly Goldberg, and The Goldbergs Cookbook delivers. Played by Wendi McLendon-Covey and based on creator and show-runner Adam F. Goldberg's real mother, Beverly Goldberg takes every opportunity to cook for her family, putting forth her philosophy: food is love-- and a way to manipulate.

      These seventy recipes, most taken from the same recipe box prominently featured in the show's sixth season, give hungry fans their best chance to cook like Beverly, who uses outlandish quantities of cheeses and meats (with veggies few and far between)--and who doles out unwanted help and snuggies to her ungrateful kids as she goes.

      Recipes include Beverly's infamous Shrimp Parm-- and many other Parms, since Parming is her thing; meaty family favorites such as Rib Pot Pie (No Peas, No Carrots), 7-Meat Meatloaf, and Big Tasty Pork; and recipes Bev makes with good (unsolicited) intentions, including Barry's Special Power Chili and Bran Muffins to Help You Make, among many others. Retro food photographs accompany many of the recipes and show stills will showcase the entire Goldberg family in all of their high-strung glory.
      Bio
      Beverly Goldberg is the real-life mom of The Goldbergs creator and showrunner Adam F. Goldberg. She has been compiling her recipe collection for decades. Jenn Fujikawa, coauthor and food photographer, is a lifestyle and pop-culture writer. Her blog, JustJenn, features her recipes and food photography.
      Marketing & Promotion
    • Awards & Reviews

      Awards
      Reviews
      "It's time to dig in like it's 1980-something!'The Goldbergs Cookbook' is now available to order and fans of the ABC sitcom are in for a treat. A lot of treats." —ABC.COM
  • 8
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    Cool Beans The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes [A Cookbook] Joe Yonan
    9780399581489 Hardcover COOKING / Vegetarian On Sale Date:February 04, 2020
    $40.00 CAD 8.33 x 10.31 x 1.08 in | 2.52 lb | 240 pages Carton Quantity:12 Canadian Rights: Y Ten Speed Press
    • Marketing Copy

      Description
      Unlock the possibilities of beans, chickpeas, lentils, pulses, and more with 125 fresh, modern recipes for globally inspired vegetarian mains, snacks, soups, and desserts, from a James Beard Award-winning food writer

      “This is the bean bible we need.”—Bon Appétit 

      NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY Food Network • NPR • Forbes Smithsonian Magazine • Wired

      After being overlooked for too long in the culinary world, beans are emerging for what they truly are: a delicious, versatile, and environmentally friendly protein. In fact, with a little ingenuity, this nutritious and hearty staple is guaranteed to liven up your kitchen.

      Joe Yonan, food editor of the Washington Post,provides a master base recipe for cooking any sort of bean in any sort of appliance—Instant Pot, slow cooker, or stovetop—as well as creative recipes for using beans in daily life, from Harissa-Roasted Carrot and White Bean Dip to Crunchy Spiced Chickpeas to Smoky Black Bean and Plantain Chili. Drawing on the culinary traditions of the Middle East, the Mediterranean, Africa, South America, Asia, and the American South, and with beautiful photography throughout, this book has recipes for everyone. With fresh flavors, vibrant spices, and clever techniques, Yonan shows how beans can make for thrillingdinners, lunches, breakfasts—and even desserts!
      Bio
      Joe Yonan is the two-time James Beard Award-winning food and dining editor of The Washington Post. He is the author of Eat Your Vegetables, which was named among the best cookbooks of 2013 by The Atlantic, The Boston Globe, and NPR's Here and Now, and Serve Yourself, which Serious Eats, David Lebovitz, and the San Francisco Chronicle named to their best-of-the-year lists. Joe was a food writer and travel section editor at The Boston Globe before moving to Washington in 2006 to edit the Post's food section. He writes the Post's "Weeknight Vegetarian" column and for five years wrote the "Cooking for One" column, both of which have won honors from the Association of Food Journalists.
      Marketing & Promotion
    • Awards & Reviews

      Awards
      Reviews
      Cool Beans . . . has been, by far, the cookbook I’ve cooked out of most this year. The book’s premise is a simple one: this food you thought was just ok, is actually really delicious, and really easy to make delicious in more ways than you likely thought possible.”—Daniel Modlin, The Daily Beast

      “Joe Yonan’s obsession with the humble bean is a fascinating read. Creativity, passion, and knowledge are visible in every dish. From black chickpea hummus to red bean ice cream, each recipe is both surprising and completely achievable.”—Yotam Ottolenghi, author of Jerusalem and Ottolenghi Simple

      “Where I come from in northern Spain, beans play a starring role in many of our dishes, so I am happy to see that Joe has cast beans as the lead in this book, showing us that they are capable of doing so much! Joe has always been a big thinker when it comes to eating better—both for our bodies and for our planet—and this book is a blueprint for reducing our meat consumption in a thoughtful and delicious way.”—José Andrés, chef and humanitarian

      “Joe Yonan’s delectable Cool Beans is a collection of more than 100 very enticing recipes, all properly attributed to the source of inspiration. Aside from the recipes, there’s a great deal to learn in Cool Beans. This book should earn a place of honor in anyone’s kitchen. I know that it will in mine.”—Deborah Madison, author of Vegetable Literacy

      “Joe Yonan has created the most fascinating and unexpected adventure into the world of beans. The best part is that you want to try every recipe, because he makes them easy, accessible, and irresistible. His knowledge, kindness, and sense of humor is such delightful company on every page. As you cook your way from soups to desserts, he also manages to open a window into fabulous cuisines around the world. He connects us all through an ingredient he loves. So excited and grateful for this book!”—Pati Jinich, star of Pati’s Mexican Table

      “From the very first recipe in Cool Beans, you know you are in good hands. Joe Yonan’s collection of bean-based indulgences is hip without being pretentious, easy without being simple, and just plain inspiring, no matter how you eat. This book is a beautiful celebration of beans. It belongs in every kitchen.”—Steve Sando, founder of Rancho Gordo
  • 9
    catalogue cover
    Modern Country Cooking Kitchen Skills and Seasonal Recipes from Salt Water Farm Annemarie Ahearn, Kristin Teig
    9781611806540 Hardcover COOKING / Seasonal On Sale Date:April 21, 2020
    $47.00 CAD 7.28 x 10.76 x 0.93 in | 1.95 lb | 264 pages Carton Quantity:16 Canadian Rights: Y Roost Books
    • Marketing Copy

      Description
      Go back to the basics in the kitchen and rediscover the joy of cooking with simple tools and fresh local and seasonal ingredients. A complete guide to the essentials of home cooking from the popular cooking school at Maine's Salt Water Farm.

      Good cooking has nothing to do with fancy equipment, complicated recipes, or trendy, hard-to-find ingredients. The fundamentals are really quite simple: it's about instinct, technique, and freshness. Annemarie Ahearn, dubbed by Food & Wine Magazine as someone "changing the way America eats," believes that developing these essential skills can lead to a greater sense of confidence and fulfillment in the kitchen. Her credo: 1) Grow at least some of your own food to establish a deeper connection with the earth that provides your nutrition, 2) Be familiar with a range of cooking techniques so you can develop flexibility and intuition in the kitchen, and 3) Master the age-old cooking skills that will serve you your whole lifetime--cooking in cast iron, sharpening knives, and using a mortar and pestle. With these classic skills under your belt, and with 75 tried-and-true seasonal recipes, you'll be on your way to putting consistently delicious, satisfying meals on the table every day while you learn to fall in love with the process.
      Bio
      ANNEMARIE AHEARN founded Salt Water Farm in 2009, a cooking school for home cooks on Maine's Penobscot Bay. She is a graduate of Colorado College and the Institute of Culinary Education and has worked at Saveur Magazine, Slow Food, Maine Magazine, and Downeast Magazine. As a chef in New York City, she trained under Dan Barber at Blue Hill Restaurant and was a personal assistant to Tom Colicchio of Craft Restaurants. She has worked in cooking schools and kitchens in Barcelona and Paris. In 2011, she was named one of Food & Wine magazine's "Top 40 Under 40, Changing the Way Americans Eat." In 2013, she opened Salt Water Farm Cafe & Market in Rockport Harbor, Maine and garnered acclaim in Bon Appétit, The New York Times and The Wall Street Journal. Her first book, Full Moon Suppers at Salt Water Farm: Recipes from Land and Sea, was published by Roost Books in 2017.
      Marketing & Promotion
    • Awards & Reviews

      Awards
      Reviews
      “Annemarie Ahearn’s Modern Country Cooking teaches the kitchen skills you’d learn at her Maine workshops, like improvising when you’re short an ingredient and thinking seasonally. Around now, she’s drizzling crispy roasted porchetta with garden-grown salsa verde, and sliding a spoonful of crabmeat onto asparagus soup.”—Martha Stewart Living, May 2020

      “Annemarie Ahern, who runs a culinary school in Maine, takes a seasonal approach to cooking in this accessible volume. Ahern’s month-by-month program includes a handful of recipes using ingredients that are at their peak, resulting in a mix of familiar comfort food classics…. [Readers] will appreciate the sound advice on kitchen basics, such as how to properly hold and use a knife, the art of seasoning to taste, methods for thickening sauces, and the difference between sweating and sautéing. Ahern’s collection succeeds in its presentation of hearty, simple country cooking and entertaining.”Publishers Weekly

      "Annemarie has distilled so much of what I love about Salt Water Farm in each page, recipe, and story in this book. Her cooking is soulful, honest, insanely delicious, and if I could, I'd move to Maine to be closer to it. Meanwhile, I've got this book." —Alison Roman, author of Dining In

      Modern Country Cooking is a true expression of what it means to be a confident country cook. Annemarie’s portraits of each month in Maine and her inspired seasonal recipes make me miss the great Northern state I hold dear.” —Joshua McFadden, executive chef at Ava Gene’s and author of Six Seasons 
       
      “Annemarie is your favorite teacher and classically trained chef rolled into one. Modern Country Cooking is an inviting culinary bible for anyone and everyone who craves an expertly prepared seasonal meal.” —Julia Sherman, author of Salad for President 
  • 10
    catalogue cover
    30 Easy Ways to Join the Food Revolution A Sustainable Cookbook Ollie Hunter
    9781911641346 Hardcover COOKING / Seasonal On Sale Date:March 17, 2020
    $29.95 CAD 7.89 x 9.51 x 0.78 in | 1.45 lb | 144 pages Carton Quantity:12 Pavilion
    • Marketing Copy

      Description
      The first book of its kind to present sustainable eating with a fail-safe thirty-day recipe plan for readers to follow and cook from.

      Based on the simple principle that local ingredients equal the lowest possible carbon footprint, Ollie Hunter makes the complex endeavor to eat sustainably easy, desirable, and delicious. From fresh soda bread and perfectly prepared scrambled eggs to zingy tomato, raspberry, and ricotta salad and beet-cured trout with elderflower and dill, you'll discover that maximum sustainability means maximum flavor. The straightforward meal plan is packed with inspiration from international cuisines, and Ollie encourages you to stock your own pantry of homegrown/homemade international ingredients like ripe tomatoes, soy, sriracha, vinegars, and oils.

      With an introduction outlining globally endorsed guidelines; an infographic breakdown showing how to use every part of every ingredient; advice on how to make the most of seasonal produce; and savvy solutions for leftovers and scraps, it couldn't be easier to eat tasty, healthy, and reasonably priced meals. With Ollie's clever, ethical approach, you can care for the environment and make sustainable eating a pleasure.
      Bio
      Ollie Hunter was a BBC Masterchef semifinalist in 2013. Since then, he and wife, Lauren, have taken over the Wheatsheaf pub in Chilton Foliat, Wiltshire, and have worked in collaboration with neighboring farm Hungerford Park to be voted the UK's most sustainable pub for more than two years by the Sustainable Restaurant Authority, as well as best organic, local, and seasonal pub by Sawdays. Soil Association accredited as fully organic, the planetary health diet is intrinsic to everything they do. Ollie writes regularly for the Sustainable Restaurant Authority in the Telegraph and the Guardian.
      Marketing & Promotion
    • Awards & Reviews

      Awards
      Reviews
      "Based on the simple principle that local ingredients equal the lowest possible carbon footprint, Ollie Hunter makes the complex endeavor to eat sustainably easy, desirable, and delicious."
      —ALLTHEBEST.COM 

      "We all know that our world is changing. There is a belief that the climate is warming, as it has in the past, but now in ways that may endanger us with rising seas. Or more intense storms. Controversy rages over the extent of these changes and the causes.
      But, whether the changes are alarmist large or simply modest shifts, we can all do things that ease the strain on our environment and on the planet. And, for sure, we see substantial population gains that stress our planet, beginning with the need to supply more and more food.
      What can we do, as individuals, to help our planet, our environment and our society? We find thirty answers in 30 Ways to Join the Food Revolution." —COOKING BY THE BOOK

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