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Random House Publishing Group, Fall 2018

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EMILY: The Cookbook
By (author): Emily Hyland By (author): Matthew Hyland
9781524796839 Hardcover English General Trade COOKING / Courses & Dishes / Pizza Oct 16, 2018
$40.00 CAD
Active 7.67 x 10.25 x 0.98 in 240 pages COLOR PHOTOS THROUGHOUT PAPER-OVER-BOARD COVER Ballantine Ballantine Books
The husband-and-wife team behind one of New York City’s and Nashville’s favorite pizza places share the secrets behind their acclaimed restaurants in a cookbook featuring more than 100 recipes.

Legions of fans line the block as they flock to Emily and Matt Hyland’s flagship restaurants EMILY and the popular spinoff Emmy Squared. Now, with their irresistible debut cookbook, they share their delicious and doable recipes—no wood-fired oven or fancy equipment required. You’ll be shown how to re-create such crowd-pleasing favorites as their famous round pizza, the iconic Detroit pan pizza, and their legendary EMMY Burger, the juicy wonder that tops many New York City “Best Burger” lists. But EMILY: The Cookbook is more than pizza and burger perfection. You’ll also find recipes for small plates (Nguyen’s Hot Wings with Ranch Dip), salads (Shredded Brussels Sprouts with Blue Cheese, Bacon, and Miso Dressing), sandwiches (Lobster Salad Sandwich), pasta (Campanelle with Duck Ragù), cocktails (a Killer Colada), and scrumptious desserts (Rocky Road Brownies with Rum Ganache Dip).


DETROIT-STYLE PAN PIZZA IS WHERE IT’S AT: As featured on the Today show, EMILY’s square pan pizza is a food trend that’s here to stay. Now easy enough to make in your own oven.

FOOD MEDIA DARLINGS: Emily, Matt, and their food and restaurants have gotten tons of attention and press. Outlets include: The New York Times, Food & Wine, O: The Oprah Magazine, USA Today, Today, and Food Network, among others.


BONUS #1: BURGERS: EMILY has received a ton of local and national press for their pizzas and their famous EMMY Burger, a HUGE Instagram favorite that foodies make the trek from as far away as Australia for. Voted by multiple sources, the EMMY Burger is known as the best burger in New York City (Bloomberg Pursuits named it one of the best burgers in the world!).

BONUS #2: 100 RECIPES THAT COVER THE ENTIRE MEAL: In addition to amazing pizza and burger recipes, you’ll also find everything from SMALL PLATES (Beef Meatballs with Ricotta and Basil) to SALADS (Kale and Dried Cherry Salad with Sherry-Thyme Vinaigrette) to SANDWICHES (Smoked Chicken Sandwich with Yuzu Aïoli) to PASTA (Cavatelli with Fresh Ricotta, Lemon, and Poppy Seeds) to DESSERTS (Pizza Churros with Cinnamon Sugar) and of course Emily’s signature COCKTAILS.

Before she was one of New York’s favorite restaurateurs, Emily Hyland was an English teacher, a yoga instructor, and a poet. After meeting her husband, Matt, during college in Rhode Island, her early love of great food (especially pizza!) blossomed and she quickly took over front of house duties at their restaurants Emily, Emmy Squared and Emily Village. Matt is Emily restaurant’s chef and creator of the recipes that have made it famous. A native of Connecticut, a state where excellent pizza is a way of life, Matt Hyland came to his appreciation of great pies at an early age. After training at a variety of restaurants in New York, he perfected his craft as a pizzaiolo, and developed a unique approach to making American pizza with timeless techniques. Emily and Matt live in Brooklyn where they make and eat lots of pizza.

Author Residence: Brooklyn

Author Hometown: Ridgewood, NJ and Greenwich, Connecticut

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Publicity: National media attention

National/local radio attention

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Local author promotion: New York

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“With EMILY: The Cookbook, the chef Matthew Hyland and his wife and business partner, Emily Hyland, deliver what is perhaps the first really full-throated American pizza cookbook.”—Sam Sifton, The New York Times

“The husband-and-wife culinary team behind the New York City restaurants Emily and Emmy Squared serve up more than 100 recipes in their excellent debut collection…. The Hylands bring an eclectic flair to some of America’s favorite foodstuffs…culled from their restaurant menus, but designed for home kitchens.”Publishers Weekly (starred review)

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