Penguin Group(USA) Gift Catalog 2 • 0 • 1 • 3 - Bookseller Services ...
Penguin Group(USA) Gift Catalog 2 • 0 • 1 • 3 - Bookseller Services ... Penguin Group(USA) Gift Catalog 2 • 0 • 1 • 3 - Bookseller Services ...
COOKBOOKS: FOODIE FERRAN The Inside Story of El Bulli and the Man Who Reinvented Food Colman Andrews The first-ever biography of Ferran Adrià, the chef behind Spain’s renowned El Bulli restaurant, by one of the world’s foremost food authorities. 978-1-592-40668-5 $16.00 ($18.50 Can) 5 A x 8 ISBN 978-1-592-40668-5 51600 9 781592 406685 Gotham Books Trade Paperback IT’S NOT YOU, IT’S BRIE Unwrapping America’s Unique Culture of Cheese Kirstin Jackson It’s Not You, It’s Brie gives readers a behind-the-scenes look at more than 50 American cheeses—including who makes it, where it’s made, and how. The book also features recipes and pairing suggestions at the end of each chapter. 978-0-399-53766-0 $19.00 ($20.00 Can) 5 A x 8 B ISBN 978-0-399-53766-0 51900 9 780399 537660 Perigee Hardcover WHAT CAESAR DID FOR MY SALAD The Curious Stories Behind Our Favorite Foods Albert Jack Chock full of the fascinating facts, characters, and incidents behind favorite dishes—from the invention of Cobb salad to the surreal history of breakfast cereal— this eclectic collection will be fodder for countless dinner party discussions. 978-0-399-53690-8 $18.00 ($NCR) 5 G x 8 ISBN 978-0-399-53690-8 9 780399 536908 Perigee Hardcover 51800 RESTAURANT MAN Joe Bastianich The Master Chef judge and co-owner, with Mario Batali, of some of New York City’s most highly rated restaurants relates his entertaining culinary journey. 978-0-670-02352-3 $27.95 ($29.50 Can) 6 x 9 ISBN 978-0-670-02352-3 52795 9 780670 023523 Viking Hardcover 978-0-142-19684-7 $16.00 ($17.00 Can) 5 J x 8 ISBN 978-0-142-19684-7 51600 9 780142 196847 Plume Trade Paperback THE LOST ARTS OF HEARTH AND HOME The Happy Luddite’s Guide to Domestic Self-Sufficiency Ken Albala and Rosanna Nafziger Henderson A celebration of the new old-fashioned approach to living—from soapmaking to sewing to bread baking and much more. This charmingly illustrated guide is perfect for industrious cooks and crafters who aren’t afraid to roll up their sleeves and experience making things by hand. 978-0-399-53777-6 $22.00 ($23.00 Can) 5 A x 8 B ISBN 978-0-399-53777-6 52200 9 780399 537776 Perigee Paper-over-Board JAM ON The Craft of Canning Fruit Laena McCarthy Takes jamming out of grandma’s kitchen and into the 21st century. 978-0-670-02617-3 $35.00 ($37.00 Can) 7 A x 9 A ISBN 978-0-670-02617-3 53500 9 780670 026173 Viking Studio Hardcover 114 Penguin gROuP gift BOOks 2013 THE LOST ART OF REAL COOKING Rediscovering the Pleasures of Traditional Food One Recipe at a Time Ken Albala and Rosanna Nafziger A celebration of the new-old-fashioned culinary revolution—with recipes, lore, and techniques for mastering the art of homemade fare, from baking, pickling, and braising to smoking and preserving. 978-0-399-53588-8 $18.95 ($23.50 Can) 5 ½ x 8 ¼ ISBN 978-0-399-53588-8 9 780399 535888 Perigee Paper-over-Board 5 1 8 9 5 AMERICAN FOOD WRITING An Anthology with Classic Recipes Edited by Molly O’Neill This groundbreaking anthology from celebrated food writer Molly O’Neill is a history of America as told by our tastebuds, celebrating the astonishing variety of American foodways, with accounts from almost every corner of the country. 978-1-59853-041-4 $24.00 ($30.00 Can) 6 3 /10 x 8 7 /10 ISBN 978-1-59853-041-4 52400 9 781598 530414 The Library of America Trade Paperback
THE HARNEY & SONS GUIDE TO TEA Michael Harney The Harney & Sons Guide to Tea transforms tea drinkers into tea experts. Written by one of the country’s leading tea professionals, this book is an illuminating resource for tea drinkers interested in developing and refining their palate as well as their understanding of the complex agricultural, historical, and cultural significance of tea. 978-1-59420-138-7 $25.95 ($28.50 Can) 7 x 8 A ISBN 978-1-594-20138-7 9 781594 201387 Penguin Press Hardcover 5 2 5 9 5 BACK OF THE HOUSE The Secret Life of a Restaurant Scott Haas An unprecedented, raw look at restaurant life—what it takes to make great food, be successful, and stay driven in a world that demands more than a sharp set of knives. 978-0-425-25610-7 $16.00 ($17.00 Can) 5 A x 8 B ISBN 978-0-425-25610-7 51600 9 780425 256107 Berkley Trade Paperback Available february 2013 STEAK One Man’s Search for the World’s Tastiest Piece of Beef Mark Schatzker A quest for the perfect piece of steak takes an intrepid carnivore around the world and eventually leads him to raise his own heifer in this humorous and fascinating look at one of the world’s most popular foods. 978-0-14-311938-8 $16.00 (NCR) 5 A x 8 7 /16 ISBN 978-0-14-311938-8 9 780143 119388 Penguin Trade Paperback 51600 LATIN D’LITE Delicious Latin Recipes with a Healthy Twist Ingrid Hoffmann The Simply Delicioso television host and vibrant food personality dishes up a delicious, healthy spin on contemporary Latin cuisine. 978-0-451-41627-8 $29.95 ($31.50 Can) 7 H x 9 B ISBN 978-0-451-41627-8 52995 9 780451 416278 Celebra Hardcover Available April 2013 HANDWRITTEN RECIPES A Bookseller’s Collection of Curious and Wonderful Recipes Forgotten Between the Pages Michael Popek The creator of Forgotten Bookmarks presents a scrapbook of handwritten, “found” recipes discovered between the pages of used books. With gorgeous fourcolor images throughout, these recipes offer a glimpse into other people’s kitchens and traditions that would have been all but lost. 978-0-399-16014-1 $20.00 ($21.00 Can) 5 A x 8 B ISBN 978-0-399-16014-1 52000 9 780399 160141 Perigee Hardcover COOKED A Natural History of Transformation Michael Pollan Fire, water, air, earth—our most trusted food expert recounts the story of his culinary education. 978-1-59420-421-0 $27.95 ($29.50 Can) 6 G x 9 B ISBN 978-1-59420-421-0 52795 9 781594 204210 Penguin Press Hardcover Available April 2013 booksellers.penguin.com SMART CHEFS STAY SLIM Lessons in Eating and Living From America’s Best Chefs Allison Adato, Foreword by Chef Art Smith Like so many Americans, celebrity chefs also face the strain of balancing a good diet with a busy lifestyle full of temptation. Now chefs like Michelle Bernstein, Tom Colicchio, and Cat Cora share their own stories on how you can keep your love for food—without foregoing a healthy life. 978-0-451-23930-3 $16.00 ($17.00 Can) 5 A x 8 B ISBN 978-0-451-23930-3 51600 9 780451 239303 nAL Trade Paperback COOKBOOKS: FOODIE 115
- Page 65 and 66: BEASTIES How to Make 22 Mischievous
- Page 67 and 68: DEATH BY CASHMERE A Seaside Knitter
- Page 69 and 70: DRAGONWELL DEAD 978-0-425-22045-0 I
- Page 71 and 72: THE INDISPENSABLE BOOK OF USELESS I
- Page 73 and 74: BLESSED Living a Grateful Life Elle
- Page 75 and 76: GREAT GALS Inspired Ideas for Livin
- Page 77 and 78: SUCCESS SECRETS OF SHERLOCK HOLMES
- Page 79 and 80: I’LL STAND BY YOU One Woman’s M
- Page 81 and 82: POSTCARDS FROM MARS The First Photo
- Page 83 and 84: STFU, PARENTS The Jaw-Dropping, Sel
- Page 85 and 86: ARE YOU MY GURU? How Medicine, Medi
- Page 87 and 88: D.I.Y. DENTISTRY And Other Alarming
- Page 89 and 90: PEOPLE WHO DESERVE IT Socially Resp
- Page 91 and 92: CHUCK NORRIS: LONGER & HARDER The C
- Page 93 and 94: ARE ALL GUYS ASSHOLES? Amber Madiso
- Page 95 and 96: CATALOG LIVING AT ITS MOST ABSURD D
- Page 97 and 98: SORRY, WRONG ANSWER Trivia Question
- Page 99 and 100: THIS IS NOT A BOOK Keri Smith In th
- Page 101 and 102: LET THEM BE EATEN BY BEARS A Fearle
- Page 103 and 104: THE LOST DAUGHTER WAGING HEAVY PEAC
- Page 105 and 106: THE REAL DEADWOOD True Life Histori
- Page 107 and 108: THE SOOKIE STACKHOUSE COMPANION Cha
- Page 109 and 110: VINTAGE POSTCARDS FROM VANITY FAIR
- Page 111 and 112: THE CLAIMING OF SLEEPING BEAUTY Ann
- Page 113 and 114: MOREGASM Babeland’s Guide to Mind
- Page 115: RECIPES FROM THE WHITE HART INN Wil
- Page 119 and 120: COOKING WITH GREEN TEA Delicious Re
- Page 121 and 122: THE VEGETARIAN COOKBOOK More Than 1
- Page 123 and 124: THE FAMILY CHEF Make Your Kitchen t
- Page 125 and 126: FOODS THAT HARM, FOODS THAT HEAL CO
- Page 127 and 128: TASTE OF HOME: COOKING SCHOOL COOKB
- Page 129 and 130: TOP SECRET RECIPES Creating Kitchen
- Page 131 and 132: THE NEW AMERICAN BARTENDER’S GUID
- Page 133 and 134: THE MAGIC ROOM A Story About the Lo
- Page 135 and 136: PURPLE COW Transform Your Business
- Page 137 and 138: DREK! The Real Yiddish Your Bubbe N
- Page 139 and 140: JAN KARON GIFT SET (INCLUDES THE MI
- Page 141 and 142: THE AUTOBIOGRAPHY OF SANTA CLAUS Je
- Page 143 and 144: YOU HAD ME AT WOOF How Dogs Taught
- Page 145 and 146: CORDUROY Don Freeman In 1968, a gir
- Page 147 and 148: 145 YOU ARE MY WISH Maryann Cusiman
- Page 149 and 150: PETER RABBIT I LOVE YOU 978-0-7232-
- Page 151 and 152: SKIPPYJON JONES HC: 978-0-525-47134
- Page 153 and 154: FLOWER FAIRIES ART ACTIVITY BOOK 97
- Page 155 and 156: FROGGY GETS DRESSED Jonathan London
- Page 157 and 158: THE VERY BUSY SPIDER 978-0-399-2116
- Page 159 and 160: MY VERY FIRST BOOK OF SHAPES 978-0-
- Page 161 and 162: WHERE’S SPOT? 978-0-399-20758-7 $
- Page 163 and 164: LLAMA LLAMA WAKEY- WAKE Anna Dewdne
- Page 165 and 166: WHEN WE WERE VERY YOUNG 978-0-525-4
THE HARNEY & SONS<br />
GUIDE TO TEA<br />
Michael Harney<br />
The Harney & Sons Guide to Tea<br />
transforms tea drinkers into tea experts.<br />
Written by one of the country’s leading<br />
tea professionals, this book is an<br />
illuminating resource for tea drinkers<br />
interested in developing and refining their<br />
palate as well as their understanding of<br />
the complex agricultural, historical, and<br />
cultural significance of tea.<br />
978-1-59420-138-7<br />
$25.95 ($28.50 Can) 7 x 8 A<br />
ISBN 978-1-594-20138-7<br />
9 781594 201387<br />
<strong>Penguin</strong> Press Hardcover<br />
5 2 5 9 5<br />
BACK OF THE HOUSE<br />
The Secret Life of a Restaurant<br />
Scott Haas<br />
An unprecedented, raw look at restaurant<br />
life—what it takes to make great food,<br />
be successful, and stay driven in a world<br />
that demands more than a sharp set of<br />
knives.<br />
978-0-425-25610-7<br />
$16.00 ($17.00 Can) 5 A x 8 B<br />
ISBN 978-0-425-25610-7 51600<br />
9 780425 256107<br />
Berkley Trade Paperback<br />
Available february 2013<br />
STEAK<br />
One Man’s Search for the World’s<br />
Tastiest Piece of Beef<br />
Mark Schatzker<br />
A quest for the perfect piece of steak<br />
takes an intrepid carnivore around the<br />
world and eventually leads him to raise<br />
his own heifer in this humorous and fascinating<br />
look at one of the world’s most<br />
popular foods.<br />
978-0-14-311938-8<br />
$16.00 (NCR) 5 A x 8 7 /16<br />
ISBN 978-0-14-311938-8<br />
9 780143 119388<br />
<strong>Penguin</strong> Trade Paperback<br />
51600<br />
LATIN D’LITE<br />
Delicious Latin Recipes with a<br />
Healthy Twist<br />
Ingrid Hoffmann<br />
The Simply Delicioso television host<br />
and vibrant food personality dishes up a<br />
delicious, healthy spin on contemporary<br />
Latin cuisine.<br />
978-0-451-41627-8<br />
$29.95 ($31.50 Can) 7 H x 9 B<br />
ISBN 978-0-451-41627-8 52995<br />
9 780451 416278<br />
Celebra Hardcover<br />
Available April 2013<br />
HANDWRITTEN RECIPES<br />
A <strong>Bookseller</strong>’s Collection of<br />
Curious and Wonderful Recipes<br />
Forgotten Between the Pages<br />
Michael Popek<br />
The creator of Forgotten Bookmarks<br />
presents a scrapbook of handwritten,<br />
“found” recipes discovered between the<br />
pages of used books. With gorgeous fourcolor<br />
images throughout, these recipes<br />
offer a glimpse into other people’s<br />
kitchens and traditions that would have<br />
been all but lost.<br />
978-0-399-16014-1<br />
$20.00 ($21.00 Can) 5 A x 8 B<br />
ISBN 978-0-399-16014-1 52000<br />
9 780399 160141<br />
Perigee Hardcover<br />
COOKED<br />
A Natural History of<br />
Transformation<br />
Michael Pollan<br />
Fire, water, air, earth—our most trusted<br />
food expert recounts the story of his<br />
culinary education.<br />
978-1-59420-421-0<br />
$27.95 ($29.50 Can) 6 G x 9 B<br />
ISBN 978-1-59420-421-0 52795<br />
9 781594 204210<br />
<strong>Penguin</strong> Press Hardcover<br />
Available April 2013<br />
booksellers.penguin.com<br />
SMART CHEFS STAY SLIM<br />
Lessons in Eating and Living From<br />
America’s Best Chefs<br />
Allison Adato, Foreword by Chef<br />
Art Smith<br />
Like so many Americans, celebrity chefs<br />
also face the strain of balancing a good<br />
diet with a busy lifestyle full of temptation.<br />
Now chefs like Michelle Bernstein,<br />
Tom Colicchio, and Cat Cora share their<br />
own stories on how you can keep your<br />
love for food—without foregoing a<br />
healthy life.<br />
978-0-451-23930-3<br />
$16.00 ($17.00 Can) 5 A x 8 B<br />
ISBN 978-0-451-23930-3 51600<br />
9 780451 239303<br />
nAL Trade Paperback<br />
COOKBOOKS: FOODIE 115
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