Ten Speed Press Food + Drink Book Catalog - Spring 2014

Spring 2014
ten speed press

Food + Drink
forthcoming Fall 2013 Titles
Ottolenghi Pok Pok

Yotam Ottolenghi and sami tamimi Andy Ricker
Available for the first time in an American edition, this An indispensable guide to making authentic Thai dishes
debut cookbook from New York Times bestselling at home from Andy Ricker, the chef and owner of the
authors Yotam Ottolenghi and Sami Tamimi features wildly popular and widely lauded Pok Pok restaurants.
140 recipes from their beloved Ottolenghi restaurants.
“When Andy says ‘make som tam lao like this,’ it’s like
“ This is simply wonderful cooking . . . modern, smart, and Jacques Pépin telling you how to make an omelet.
thoughtful. I love it.” The matter is settled.”
—Nigel Slater, author of Tender and Ripe —Anthony Bourdain
“ O ttolenghi and Tamimi have a genius for adding dash to “You’d be hard-pressed to find better Thai food than what
every dish, for making spices and herbs surprising, and Andy Ricker is serving at Pok Pok. And now, with his
for combining flavors that draw us in and warm our hearts. cookbook, we finally get to see the people, places, and
Each recipe in this book has the mark of originality and experiences that were the inspiration for it all.”
the power to inspire.” —David Chang, chef/owner of Momofuku
—Dorie Greenspan, author of Around My French Table
$35.00 paper over board • On sale 9/3/2013 $35.00 paper over board (Can $40.00) • On sale 10/29/2013
ISBN: 978-1-60774-418-4 • eBook ISBN: 978-1-60774-419-1 ISBN: 978-1-60774-288-3 • eBook ISBN: 978-1-60774-289-0
Also by David Lebovitz
The perfect scoop The Sweet Life in Paris

7 1/4 x 10 1/2; 256 pages; full color 5 3/ 16 x 8; 304 pages
$18.99 paperback (Can $21.99) $14.00 paperback (Can $16.00)
ISBN: 978-1-58008-808-4 ISBN: 978-0-7679-2889-2
eBook ISBN: 978-1-60774-094-0 eBook ISBN: 978-0-7679-3212-7
My Paris Kitchen
Recipes and Stories
David Lebovitz
A narrative collection of 100 sweet and savory French-inspired

recipes from Chez Panisse pastry-chef-turned-popular-food-
blogger David Lebovitz, reflecting the way modern Parisians
eat and featuring lush photography taken around Paris and
in David’s Parisian kitchen.
French cooking has come a long way since the days of
Escoffier. The culinary culture of France has changed and the
current generation of French cooks, most notably in Paris, are
incorporating ingredients and techniques from Asia, North
Africa, and even America. It’s not unusual to see a Mexican
restaurant on one corner and the glimmering brass fixtures
of an ancient Parisian bistro on the other. In My Paris Kitchen,
David Lebovitz remasters the French classics, introduces lesser-
known French fare, and presents 100 recipes using ingredients
foraged in the diverse ethnic neighborhoods of Paris. Stories
told in David’s trademark style describe the quirks, trials, and
joys of cooking, shopping, and eating in France today.
David Lebovitz spent nearly 13 years as the pastry chef at

Chez Panisse until he left the restaurant business in 1999 to
write books. He moved to Paris in 2004 and turned his website,
www.davidlebovitz.com, into a phenomenally popular blog.
He is the author of six books, including The Perfect Scoop,
Ready for Dessert, and a memoir called The Sweet Life in Paris.
He has been featured in Saveur, Food & Wine, the New York
Times, and others.
Cooking – French • 8 x 10; 352 pages; full-color photos • $35.00 paper over board (Can $41.00)
ISBN: 978-1-60774-267-8 • eBook ISBN: 978-1-60774-268-5 • On sale 4/8/2014 • All Rights: Crown
The Blender Girl
Super-Easy, Super-Healthy Meals, Snacks, Desserts & Drinks
Tess Masters
The debut cookbook from The Blender Girl, the power-

house blogger and Vitamix spokeswoman behind
www.healthyblenderrecipes.com, featuring 100 gluten-free,
raw, vegan recipes made quickly and easily in a blender.
On her wildly popular recipe blog, Tess Masters (aka, The Blender
Girl), shares easy plant-based recipes anyone can whip up fast in a
blender, mixer, or food processor. In The Blender Girl, Tess offers
healthy, whole-food concoctions that rely on natural flavors and
sweeteners only. All are gluten-free and many are also dairy-, egg-,
nut-, soy-, and corn-free. Recipes for drinks, smoothies, and soups
are a given, but this surprisingly versatile collection also includes
dishes with a blended component, including appetizers, snacks,
salads, and desserts; as well as staples like sauces, spreads, and
condiments. Tess goes in-depth on current healthy food trends
like sprouting live foods, acid versus alkaline, and food combining,
while also covering the basics in pantry and equipment sections.
Tess Masters and her blended recipes have been featured

in the Los Angeles Times, Glamour, Chow, Epicurious, and All
Recipes, and Tess is a regular contributor to Vegetarian Times,
Gorgeously Green, and more. She is the face of Vitamix’s online
technique and recipe videos, and has created recipes for such
major health brands as Square One Organics, Sprout Living,
the Thrive Alive Foundation, and Way Better Snacks. Australian
by birth, Tess also enjoys a successful career in acting and voice-
over work. She lives in Los Angeles.
Cooking – Special Appliances • 7 7/ 16 x 9; 240 pages; full-color photos • $19.99 paper with flaps (Can $23.99)
Vegetarian Cooking for Everyone
The Revised & Expanded Edition of the Bestselling Classic
Deborah Madison
The new edition of this landmark cookbook, with more

than 400,000 copies in print, includes over 150 new recipes
and an updated introduction from Deborah Madison,
America’s leading authority on vegetarian cooking.
What Julia Child is to French cooking, Deborah Madison is to
vegetarian cooking—a demystifier and definitive guide to the
subject. After her many years as a teacher and writer, she realized
that there was no comprehensive primer for vegetarian cooking,
no single book that taught vegetarians basic cooking techniques
and how to present vegetarian dishes with style. Originally pub-
lished in 1997, Vegetarian Cooking for Everyone was both ahead
of its time and an instant classic, and has endured as one of the
world’s most popular vegetarian cookbooks. With over 1,400 recipes
suitable for vegetarians, vegans, and everyone else who loves
fresh produce and good food, Vegetarian Cooking for Everyone
is as full of practical information as it is inspiring, a treasure from
a truly irreplaceable culinary voice.
Deborah Madison is the author of 12 books, most recently

Vegetable Literacy. She lives in New Mexico.
Also by Deborah Madison

Vegetable Literacy
9 x 10; 416 pages; full color
$40.00 hardcover (Can $46.00)
ISBN: 978-1-60774-191-6
eBook ISBN: 978-1-60774-192-3
Cooking – Vegetarian • 8 x 10; 672 pages • $40.00 hardcover (Can $46.00)

The Homesick Texan’s Family Table
Lone Star Cooking from My Kitchen to Yours
Lisa Fain
From beloved food blogger Lisa Fain, aka the Homesick Texan,
comes this follow-up to her wildly popular debut cookbook,
featuring more than 130 all-new recipes for wonderfully
comforting, ingredient-driven dishes that the whole family will love.
Nobody knows and loves Texas food more than Lisa Fain. With
The Homesick Texan’s Family Table, Fain serves up more of the
appealing, accessible, and downright delicious fare that has made
her blog so popular. Featuring a mix of down-home standards and
contemporary updates, all of the recipes are made with fresh,
seasonal ingredients, yet still packed with real Texas flavor. With
dishes ranging from Fried Eggs Smothered in Chili over Grits to
Mexican Chocolate Pancakes to Brisket Tacos to Cochinita Pibil,
The Homesick Texan’s Family Table has something for everyone—
whether you’re in Dallas or Detroit, Houston or Honolulu.
Lisa Fain is a seventh-generation Texan. When she’s not on the

hunt for chile peppers, she writes and photographs the popular
food blog Homesick Texan. Fain’s writing has appeared in Saveur
and Edible Austin and on the site Serious Eats, and her photo-
graphs have been exhibited worldwide, with two in the permanent
collection of the Library of Congress. An active member of
Foodways Texas and the Southern Foodways Alliance, Fain is also
a certified barbecue judge. She lives in New York City. Visit her at
homesicktexan.blogspot.com.
Cooking – American – Southwest • 7 1/2 x 9 5/8; 304 pages; full-color photos • $29.99 hardcover (Can $35.00)
The Nourished Kitchen
Farm-to-Table Recipes for the Traditional Foods Lifestyle
Jennifer McGruther
A cookbook from Jennifer McGruther, the author of the popular

website Nourished Kitchen, featuring 175 recipes based on the
“traditional foods” philosophy of eating, which emphasizes whole
grains, raw dairy, red meat, bone broths, and fermented foods.
This cookbook offers a beautifully illustrated treatment of the
nutrient-dense cooking style known as the traditional foods diet,
based on Dr. Weston A. Price’s anthropological data from the
1930s. His findings suggested that cultures that subsist on native,
unrefined, traditionally-prepared foods enjoy better health than
those that consume a diet of processed foods. Contrary to nearly
all of today’s trendy diets, the traditional foods diet is not a
restrictive eating style—instead it focuses on eating diversely and
seasonally. Practical sidebars include tutorials on infusing honey,
making homemade almond flour, preparing a sourdough starter,
and rendering poultry fat. Beyond recipes for restorative bone
broths, revitalizing tonics, and hearty bean dishes, The Nourished
Kitchen also addresses the larger issues of reconnecting to tradi-
tional culinary wisdom instead of relying on modern convenience
food, and the critical importance of how food is sourced and pre-
pared for optimal nutrition.
Jennifer McGruther is a writer, national speaker, and cooking

instructor. She is also the founder of the popular website Nourished
Kitchen. She and her husband manage an award-winning farmers’
market in Colorado. Visit her at www.nourishedkitchen.com.
Cooking – Natural Foods • 7 7/ 16 x 10; 320 pages; full-color photos • $27.99 paper with flaps (Can $33.99)
Afro-Vegan
Farm-Fresh African, Caribbean & Southern Food Remixed
Bryant Terry
A groundbreaking cookbook from beloved chef-activist

Bryant Terry, drawing from African, Afro-Caribbean, and
Southern food to create over 100 enticing vegan dishes.
Rising star chef and food activist Bryant Terry is known for his simple,
creative, and delicious vegan dishes inspired by African American
cooking. In this landmark cookbook, he remixes foods of the
African diaspora to create exciting and approachable recipes such
as Corn Maque Choux-Stuffed Jamaican Patties with Hot Pepper
Sauce, Berebere-Spiced Black-Eyed Pea Sliders, Crispy Teff-Grit
Cakes with Eggplant, Tomatoes, and Peanuts, and Groundnut Stew
with Winter Vegetables and Cornmeal Dumplings. He also explores
key African ingredients that are popular in Caribbean and Southern
dishes—like okra—tracing their history and giving them cultural
context. Afro-Vegan will delight Bryant Terry fans; vegans looking
for exciting new recipes; cooks interested in African, Afro-Caribbean,
and Southern cuisine; and health- and eco-conscious eaters.
A national leader in the movement to promote healthy eating,

Bryant Terry is the author of The Inspired Vegan and the criti-
cally acclaimed Vegan Soul Kitchen. Along with Anna Lappé, Terry
co-authored Grub, which the New York Times called “ingenious.”
He is the host of Urban Organic—a multi-episode web series that
he co-created—and a co-host of the public television series
The Endless Feast. Terry’s work has been featured in Gourmet,
O: The Oprah Magazine, Essence, Yoga Journal, Vegetarian Times,
and Food & Wine, among others. He lives in Northern California.
Visit www.bryant-terry.com.
Cooking – Vegetarian • 7 1/2 x 9; 256 pages; full-color photos • $27.50 paper over board (Can $32.00)
The Big-Flavor Grill
No-Marinade, No-Hassle Recipes for Delicious Steaks,
Chicken, Ribs, Chops, Vegetables, Shrimp, and Fish
Chris Schlesinger and John Willoughby
The bestselling author team of chef Chris Schlesinger and Cook’s

Illustrated publisher John Willoughby present a back-to-basics
grilling book featuring their streamlined fire-and-season concept that
maximizes flavor while dramatically reducing cooking time.
Schlesinger and Willoughby masterfully wield spices and condiments
from around the world in these 130 short and straightforward
recipes for big-flavor grilling inspired by Asian, Mediterranean, Latin,
and Caribbean cuisine. Their take on using spice rubs to coat
ingredients before they go over the coals trumps traditional
marinating by providing stronger, better-defined flavors—and
rubs can be used at the last minute instead of having to think
ahead, as with marinades. Schlesinger and Willoughby also take
flavor to the next level by tossing just-grilled items with marinade-
like ingredients—citrus, hoisin, fish sauce, ginger, basil, fresh
chiles—resulting in bolder, more complex dishes and lots of
saved time and effort.
Chris Schlesinger is the former owner and chef of East Coast

Grill in Boston. He was the winner of the 1996 James Beard Award
for Best Chef: Northeast and is a contributing editor for Saveur.
John Willoughby is a writer, editor, and a former executive
editor for Gourmet, and is currently the publisher of Cook’s Illustrated.
He was the co-author, with Schlesinger, of a monthly feature in the
New York Times food section. Schlesinger and Willoughby
have written nine cookbooks together.
Cooking – Barbecue • 7 1/2 x 8 3/4; 224 pages; full-color photos • $25.00 paper over board (Can $29.95)
Juice
Recipes for Juicing, Cleansing, and Living Well
Hayden Slater, Carly Brien, and Hedi Gores
A lushly illustrated and accessible guide to juicing and juice

cleansing from the founders of Los Angeles’s popular Pressed
Juicery, featuring recipes for making organic juices, milks, and
other concoctions at home to provide the vital nutrients a
healthy body needs to function at an optimal level.
Once considered a practice of raw-food zealots, juicing has
recently gone mainstream. In this beautiful full-color health
guide and cookbook, the founders of California’s Pressed Juicery
explain how juicing and juice cleansing can be part of a fit and
healthy lifestyle. Featuring 75 recipes for the shop’s most popular
juices—including greens, roots, citrus, fruits, aloe and chloro-
phyll waters, and signature beverages like Chocolate Almond
and Coconut Mint Chip—this inspirational handbook outlines the
benefits of juicing, explains how to do a juice cleanse safely, and
shares testimonials from people who have experienced personal
health transformations after integrating juice into their lives.
Hayden Slater, Carly Brien, and Hedi Gores are the

founders of Pressed Juicery, a chain of juice shops that feature
more than 40 organic, cold-pressed juices and a simple series
of multi-day juice cleansing regimens. Pressed Juicery has been
featured in Vanity Fair, InStyle, Details, Natural Health, Marie
Claire, Vogue, Los Angeles Times, and Entrepreneur, and on
Today, Extra, and The Doctors.
Cooking – Beverages • 6 1/2 x 8 1/2; 128 pages; full-color photos • $17.99 paper over board (Can $20.99)
Simple Thai Food
100 Classic Recipes Made Easy
Leela Punyaratabandhu
Thai takeout meets authentic, regional flavors in this collection of

100 recipes for easy, economical, and accessible Thai classics—
from the Thai-born rising star behind the blog She Simmers.
A Bangkok native (and current Chicago resident), Leela
Punyaratabandhu knows first-hand that even Thai cooks take short-
cuts. With Simple Thai Food, Punyaratabandhu presents recipes
from her beloved Thailand, all tested and tweaked to ensure that
even the busiest American cook can prepare them at home. With
chapters on key ingredients and tools, base recipes, one-pot
meals, curry shop favorites, and more, Simple Thai Food is a
complete primer for any home cook who wants to give Thai
cooking a try. Recipes range from familiar classics like Pork Satay
with Peanut Sauce, Pad Thai with Shrimp, and Tom Yam, to the
exotic, including soon-to-be-favorites like Son-in-Law Eggs and
Fried Fish–Green Mango Salad.
Leela Punyaratabandhu grew up in a traditional Thai home

in the heart of Bangkok where cooking was taken very seriously.
Punyaratabandhu created the cooking blog She Simmers, which
was named “Best Regional Cuisine” blog by Saveur. Her writing
has appeared in CNNGo, a website on Asian travel destinations
by CNN International, and the award-winning food website Serious
Eats. She lives in Chicago. Visit her at www.shesimmers.com.
Cooking – Thai • 7 7/ 16 x 9; 240 pages; full-color photos • $24.99 paper over board (Can $28.99)
The Peruvian Kitchen
Authentic Recipes for Ceviche, Lomo Saltado, Anticuchos,
Tiraditos, Alfajores, and Pisco Cocktails
Martin Morales
The first major Peruvian cookbook published for a US audience,

featuring 100 recipes from Martin Morales, owner of London’s
critically acclaimed restaurant Ceviche.
Flavor-driven and captivating, Peruvian dishes are unique and
familiar at the same time. This cuisine combines native ingredi-
ents that are becoming increasingly popular in their own right
(such as quinoa and amaranth) with Spanish, Italian, Chinese,
and Japanese techniques and ingredients to create fresh, multi-
cultural gourmet dishes that appeal to America’s ravenous taste
for ethnic food. From sizzling barbecued beef anticucho skewers,
superfood salads featuring quinoa and physalis, and piquant
ceviche to airy giant choclo corn cakes and lucuma ice dessert,
The Peruvian Kitchen will be the first authoritative cookbook
to bring the delicious dishes from Peru’s lush jungles, Andean
peaks, and seaside villages to American kitchens.
A cook since the age of 11, Martin Morales was a founding

member of Apple iTunes and Disney’s youngest-ever board mem-
ber (he launched Miley Cyrus and the Jonas Brothers as head of
Disney Music). He opened Ceviche restaurant in Soho in February
2012 to wide acclaim: Time Out made it their Restaurant of the
Week upon opening and named Morales’s Don Ceviche recipe
the top dish in London for 2012. Visit cevicheuk.com.
Cooking – South American & Latin American • 7 7/ 16 x 9 4/5; 256 pages; full-color photos • $30.00 paper over board
ISBN: 978-1-60774-641-6 • eBook ISBN: 978-1-60774-642-3 • On sale 5/27/2014 • US Rights: Crown,
British and Translation Rights: The Orion Publishing Group Ltd.
My Irish table
Recipes from the Homeland and Restaurant Eve
Cathal Armstrong
The debut cookbook from chef Cathal Armstrong showcasing

modern Irish fare, chronicling Armstrong’s journey from Dublin to
Washington, DC, and how he became an internationally recognized
four-star chef and a leader in the sustainable-food movement.
Often misunderstood, Irish cuisine is undergoing a renaissance as
Ireland’s position of influence on the world stage grows and more
Irish chefs look to their homeland for inspiration. In My Irish Table,
Armstrong shares a delicious collection of recipes that combines
the simple, honest foods of his Irish upbringing with the classic
French cooking techniques he learned as a young expat chef
working in some of Washington, DC’s finest restaurants. With its
moderate climate and amazing food resources, the Emerald Isle
boasts beautiful produce, quality dairy, plentiful seafood, and
grass-fed meats—all of which inspire Armstrong’s cooking and the
connection between food and the environment reflected in his
work. His respect for tradition combined with his culinary expertise
elevates rustic, familiar comfort foods to new heights.
Dublin born, Cathal Armstrong is an internationally recog-

nized chef with seven restaurants and bars in the Washington, DC,
area. Armstrong was a James Beard Best Chef: Mid-Atlantic nomi-
nee and was named one of Food & Wine’s Best New Chefs. Cathal
has been featured in Southern Living, Martha Stewart Living, the
Wall Street Journal, Washington Post, and more. For his work on
ending childhood obesity, the White House honored Armstrong as
a “Champion of Change” in April 2011.
Cooking – Irish • 8 1/2 x 10; 288 pages; full-color photos • $35.00 hardcover (Can $41.00)
Vibrant Food
Celebrating the Ingredients, Recipes, and Colors of Each Season
Kimberley Hasselbrink
The vivid colors of fresh produce inspire this artistic collection

of whole foods recipes from Kimberley Hasselbrink, the creator of
the acclaimed blog The Year in Food.
Talented photographer and food blogger Kimberley Hasselbrink
looks at ingredients differently, regarding them in terms of what
colors inspire her: the shocking fluorescent pink of a chard stem,
the deep reds and purples of baby kale leaves, the bright shades
of green that emerge in the spring, and even the calm yellows
and whites of so many winter vegetables. Thinking about produce
in terms of color has reinvigorated Hasselbrink’s relationship with
food, and in Vibrant Food, she employs color, flavor, and texture
to build gorgeous yet unfussy dishes. From Curried Okra in
summer to Jeweled Citrus Bars in winter to Pasta with Nettle
Pesto and Blistered Snap Peas in spring, this beautiful collection
of recipes—and the farm and field locations that inspire them—
create a delicious picture of healthy eating.
Kimberley Hasselbrink is a food photographer, writer, and

creator of the popular blog The Year in Food, which was a
finalist in Saveur’s 2012 and 2013 Best Food Blog Awards. Her
photography clients include Williams-Sonoma, Bon Appetit,
Kinfolk, Edible San Francisco, and CUESA. The Year in Food has
been praised by The Kitchn, Food52, Gourmet Live, Anthology,
and more. Gilt Taste named The Year in Food as one of ten top
food bloggers, and Bon Appetit named Kimberley’s Instagram
account one of the fifteen best accounts for food kovers. She lives
in the Bay Area. Visit her at www.theyearinfood.com.
Cooking – Natural Foods • 7 7/ 16 x 9; 224 pages; full-color photos • $25.00 paper over board (Can $29.95)
The Old Fashioned
The Story of the World’s First Classic Cocktail, with Recipes and Lore
Robert Simonson
A complete history of one of the world’s most iconic cocktails—now

the poster child of the modern cocktail revival—with 50 recipes
for classic variations as well as contemporary updates.
In this fun, unexpected, and informative guide, New York Times
spirits columnist Robert Simonson explores the history of the
Old Fashioned: its birth as the “ur-cocktail” in the late nineteenth
century, ascension in the 1950s and 1960s (as portrayed and
repopularized by Don Draper on Mad Men), and renaissance as
the star of the contemporary craft cocktail movement. A perfect
Father’s Day gift for any whiskey-loving gent, the book boasts a
sleek, stylish package with striking photography throughout.
With 50 elegant, delicious, and totally-within-reach cocktail recipes,
The Old Fashioned is destined to become a classic on par with its
namesake beverage.
Robert Simonson, journalist and author, is one of the leading

authorities on spirits and cocktail culture in the US. Called “our
man in the liquor-soaked trenches” by New York Times restaurant
critic Sam Sifton, he has written extensively about cocktails,
spirits, bars, and bartenders for the Times (including an early piece
on the resurrection of the Old Fashioned) and its food and drink
blog, Diner’s Journal. His writings have also appeared regularly in
GQ, Wine Enthusiast, Wine Advocate, Imbibe, Edible Manhattan,
and Time Out New York. The author of four books and the blog
Off the Presses, he will be featured in an upcoming documentary
about the cocktail renaissance produced by 4th Row Films.
Cooking – Wine & Spirits • 5 1/2 x 8; 176 pages; full-color photos • $18.99 paper over board (Can $21.99)
the Soda Fountain
Floats, Sundaes, Egg Creams & More—Flavors and Traditions of an American Original
Gia Giasullo and Peter Freeman
A collection of 70 recipes celebrating the history and recipes

of the classic American soda fountain from one of the most-
celebrated soda fountains in the country, Brooklyn Farmacy &
Soda Fountain.
Today’s soda fountain revival—not only in Brooklyn but in cities
like Philadelphia and San Francisco—is remaking this quaint
institution into a stylish and compelling food trend by recreating
bygone treats like sodas, egg creams, and floats with local, sea-
sonal, and artisanal ingredients. Combining delectable ice cream
confections with natural sodas, syrups, tinctures, and phosphates,
the recipes are both splendidly nostalgic (The Purple Cow, Cherry
Lime Rickey) and charmingly innovative (The Sundae of Broken
Dreams). Featuring abundant photography of the recipes and
Brooklyn Farmacy’s gorgeously restored interior, plus vintage illus-
trations and ads, this mouthwatering book proves that the soda
fountain is a culinary and cultural institution worth championing.
Siblings Gia Giasullo and Peter Freeman are the

cofounders and proprietors of Brooklyn Farmacy. Freeman has
appeared on numerous television shows including The Chew
and Master Chef as well as on networks such as the Food
Network and the Cooking Channel.
Cooking – Desserts • 7 7/16 x 9; 192 pages; full-color photos • $19.99 paper over board (Can $23.99)
Kombucha Revolution
65 Recipes for Homemade Brews, Fixers, Elixirs, and Mixers
Stephen Lee
This guide from the founder of the well-loved Kombucha Wonder

Drink brand demystifies the process of brewing kombucha at home
and offers recipes for using it in infusions, smoothies, cocktails,
sauces, and more.
Probiotic-filled kombucha’s recent astronomical climb in popularity
has do-it-yourselfers salivating for homebrewing instructions and
recipes—and who better to guide beginners through the process
than a tea guru with more than forty years of experience under his
belt? Cofounder of Tazo Tea and Stash Tea, Stephen Lee has been at
the forefront of the tea business for decades, and now he’s turned
his talents to fermented tea with his hugely successful company
Kombucha Wonder Drink. With instructions for weekend warriors
ready to care for their very own SCOBY, plus expert knowledge on
tea varieties, herb infusions, and more, this sourcebook will teach
kombucha converts how to craft juices, cocktails, dressings, brines,
and even sorbets from their favorite fizzy homebrewed beverage.
Stephen Lee has cofounded and sold two of the country’s

best-known tea brands, Tazo Tea and Stash Tea. After discovering
kombucha on one of his tea importing trips to Russia, Lee launched
Kombucha Wonder Drink in 2001. It can now be found in natural
foods stores, grocery stores, pubs, spas, hotels, college campuses,
and coffee and tea houses across the country.
Cooking – Health • 6 1/2 x 9; 176 pages; full-color photos • $18.99 paper over board (Can $21.99)
Brassicas
Modern Ways to Cook Kale, Cabbage, Broccoli, and their Kin
Laura B. Russell
A cookbook showcasing 80 recipes for the most popular of

the world’s healthiest vegetables.
For a long time, brassicas had a mixed reputation. While a small
group of people staunchly adored them, most Americans were
not as fond of the vegetables formerly known as “cruciferous.”
But in recent years, a transformation has occurred. Kale has
taken the world by storm and there’s hardly a restaurant left that
doesn’t have Brussels sprouts on the menu. The rising popularity
of brassicas is not only due to their extraordinary health benefits
and superfood status, but also the discovery that they can
taste delicious when properly prepared. With recipes such as
Kale and Sweet Potato Sauté, Creamy Cauliflower Gratin, and
Charred Brussels Sprouts with Pancetta and Fig Glaze, Brassicas
shows home cooks how to bring out the best in these vegetables,
revealing their inherent sweetness and delightful peppery punch.
Celebrating natural flavors rather than masking them, Brassicas
will inspire cooks and arm them with appetizing, accessible new
ways to increase their vegetable consumption.
Laura B. Russell is the author of The Gluten-Free Asian

Kitchen as well as the blog Notes from a Gluten-Free Kitchen.
Her newspaper column, “Gluten Freedom,” appears monthly in the
FoodDay section of the Oregonian. Russell frequently contributes
articles to Prevention, Living Without, Easy Eats, and NW Palate.
Cooking – Health • 7 7/ 16 x 9; 176 pages; full-color photos • $23.00 paper over board (Can $26.95)
The Banh Mi Handbook Vegan Ice Cream
Recipes for Crazy-Delicious Over 90 Sinfully Delicious
Vietnamese Sandwiches Dairy-Free Delights
Andrea Nguyen Jeff Rogers
Banh mi are the epitome of delicious street food, and their With interest in vegan and dairy-free diets increasing because
popularity has skyrocketed in the US in recent years. The of health reasons, food allergies, and dietary restrictions,
Banh Mi Handbook, from acclaimed cookbook author Andrea Vegan Ice Cream offers a decadent alternative: ice creams
Nguyen, opens a new realm of flavor for cooks who are tired that taste rich and luscious without relying on milk, cream,
of the same old sandwiches. Who can resist the addictive and refined white sugar. Instead, nut milks, carob, fresh fruit,
combination of crispy baguette, fabulous fillings, such as and maple syrup combine to create simple and inventive ice
peppery grilled chicken, lemongrass pork, and coconut cream flavors. This revised edition of Vice Cream, repack-
curry tofu, and toppings like tangy daikon and carrot pickles? aged in a full-color format and updated with new recipes
Andrea’s smart, simple recipes for proteins, condiments, throughout, combines the recent popularity of vegan cook-
pickles, and more are a great introduction to Vietnamese fare. books with the perennially popular ice cream category.
Cooking – Asian Cooking – Vegetarian

8 x 7; 144 pages; full-color photos 5 1/2 x 8 1/2; 144 pages; full-color photos
$16.99 paper over board (Can $19.99) $16.99 paper over board (Can $19.99)
On sale 7/8/2014 • All Rights: Crown On sale 5/13/2014 • All Rights: Crown
Asian Pickles The Mix & Match Guide to
Sweet, Sour, Salty, Cured & Fermented Companion Planting
Preserves from Korea, Japan, India, An Easy, Organic Way to Deter Pests,
Indonesia, and Beyond Prevent Disease, Improve Flavor, and
Karen Solomon Increase Yields in Your Vegetable Garden
Josie Jeffery
For Asian food aficionados as well as preservers and picklers With its unique split-page mix-and-match system, The Mix
looking for new frontiers, the Far East’s diverse and some- & Match Guide to Companion Planting is a colorful visual
times spicy array of pickled products and innovative flavor gardening guide to which vegetables, fruits, and herbs grow
pairings will wow the palate. In Asian Pickles, culinary project best with one another, and which do not. Due to the revived
maven Karen Solomon introduces readers to the unique interest in vegetable gardening, people are again turning to
ingredients used in Asian pickle-making and numerous tech- the age-old practice of companion planting as an effective
niques beyond the basic brine. Featuring 75 of the most way to avoid chemicals and reduce labor simply by placing
sought-after pickle recipes from the East—including Korean the right plants next to each other in the garden. This book
Chopped Daikon Kimchi and Indian Coconut-Mint Chutney— is designed to help gardeners mix and match various com-
Asian Pickles will help you explore a new preserving horizon panion plant pairs and groups to create healthy, harmonious
with fail-proof instructions and a selection of helpful resources. botanical communities.
Cooking – Canning & Preserving Gardening - Vegetables

6 1/2 x 9; 176 pages; full-color photos 5 1/2 x 9; 104 pages; full-color photos
$19.99 paper over board (Can $23.99) $17.99 spiral bound hardcover (Can $20.99)
On sale 6/10/2014 • All Rights: Crown On sale 2/18/2014 • North American Rights: Crown,
British and Translation Rights: The Ivy Press Limited
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Ten Speed Press Food + Drink Book Catalog - Spring 2014

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Cooking – Asian Cooking – Vegetarian

Cooking – Canning & Preserving Gardening - Vegetables

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