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SPRING 2019 CATALOG


NEW TITLES The Last Thing You Surrender | Leonard Pitts, Jr..........................................................................3 Burn the Place | Iliana Regan....................................................................................................................4 Pesto: The Modern Mother Sauce | Leslie Lennox.........................................................................6 Ensemble | Edited by Mark Larson...........................................................................................................8 Jeff Bezos: In His Own Words | Edited by Helena Hunt..............................................................10 Jack Ma: In His Own Words | Edited by Suk Lee and Bob Song...............................................10 Warren Buffett: In His Own Words | Edited by David Andrews..............................................10

BACKLIST Current & Selling...................................................................................................................................... 12 Featured Backlist .....................................................................................................................................14

ABOUT AGATE’S IMPRINTS AGATE DIGITAL publishes stand-alone ebooks on a diverse range of topics.

B2 BOOKS is devoted to nonfiction on business-related topics, including management, leadership, economics, training, and more. Our chief aim is to publish books on improving workplace performance and improving workplace experience.

BOLDEN BOOKS is dedicated to work by African American authors. Bolden has published work by winners of the Pulitzer Prize, National Book Award, and Hurston-Wright Legacy Award, among others. Our Bolden Lives line is devoted to memoirs, autobiographies, and biographies by and about African Americans.

MIDWAY BOOKS is devoted to Midwestern topics and authors, with a particular focus on Chicago.

SURREY BOOKS, established in 1983 and acquired by Agate in 2006, publishes books on food, cooking, health, nutrition, and the domestic arts.


February 2019 $17 | Fiction – African American – Historical Paperback | 5.5 × 8.5 | 520 pages 978-1-57284-245-8

© Carl Juste

Territories: World Translation rights available

THE LAST THING YOU SURRENDER Leonard Pitts, Jr.

The latest novel by Leonard Pitts, Jr., bestselling author of Freeman (“moving, riveting” —Gabrielle Union) and Grant Park (“a taut thriller” —Chicago Sun-Times) In his powerful new page-turner, Pulitzer-winning journalist Leonard Pitts, Jr., turns his “gift for historical fiction” (Publishers Weekly) to the story of World War II as it unfolded in the Pacific, in Europe, and at home. The book follows three characters from the Jim Crow South as they face the enormous changes the war triggers in the United States. An affluent white marine survives Pearl Harbor at the cost of a black messman’s life only to be sent, wracked with guilt, to the Pacific theater, where he is taken prisoner by the Japanese. A young black woman, widowed by the same attack at Pearl, finds a dangerous friendship and unexpected opportunity in a segregated Alabama shipyard that feeds the war effort. A black man, who as a child saw his parents brutally lynched, is conscripted to fight Nazis for a country he despises but discovers a new kind of patriotism in the all-black 761st Tank Battalion. Set against a backdrop of violent conflict on both the front lines and the home front, The Last Thing You Surrender explores the powerful moral struggles of individuals from a divided nation. And although it reads like a classic WWII novel, Pitts reimagines the familiar narrative to dramatize how the war became the turning point in the world’s racial reckoning.

LEONARD PITTS, JR., is the author of the novels Grant Park, Freeman, and Before I Forget, as well as two works of nonfiction. He is a nationally syndicated columnist for the Miami Herald and the winner of the 2004 Pulitzer Prize for commentary. He lives in suburban Washington, DC. leonardpittsjr.com  @LeonardPittsJr1  facebook.com/leonardpittsjr

• Perfect for those who enjoyed recent WWII-era bestsellers like Beneath a Scarlet Sky and Mudbound • Multicity tour including Baltimore, Miami, Washington, DC, and more • Group reading guide available ALSO BY LEONARD PITTS, JR.

Grant Park 978-1-932841-91-6 (hardcover) 978-1-57284-201-4 (paperback) Freeman 978-1-932841-64-0

S P R I N G 2 0 1 9  3


July 2019 $25 | Biography & Autobiography – Culinary Hardcover | 5.125 × 8 | 250 pages 978-1-57284-267-0

© Jeffrey Marini

Territories: World Translation and audio rights available

BURN THE PLACE A Memoir Iliana Regan

A singular, powerfully expressive debut that traces one chef’s struggle to the top and what happens once she gets there Burn the Place is a galvanizing culinary memoir that chronicles Iliana Regan’s journey from gigging frogs on the family farm to opening her Michelin-starred restaurant, Elizabeth. Her story is alive with startling imagery, raw like that first bite of wild onion, and told with uncommon emotional power. Regan grew up the youngest of four headstrong girls on a small farm in Northwest Indiana. Even when she was still in diapers, Regan preternaturally understood to pick only the ripe fruit and leave the rest for another day. In the family’s leaf-strewn fields, the orange flutes of chanterelles seemed to beckon her while they eluded others. Regan has always had an intense, almost otherworldly connection with food and earth—it’s people that have been harder. As she learned to cook in the farmhouse, got her first job in a professional kitchen at age 15, taught herself cutting-edge cuisine at her “new forager” underground supper club, and worked her way from front-of-house staff to head of her own kitchen, Regan often felt that she “wasn’t made for this world.” She was a little girl who longed to be a boy, gay in an intolerant community, an alcoholic before she turned 20, a woman in an industry dominated by men. Burn the Place will introduce readers to an important new figure in the US culinary scene, an underrepresented perspective from the professional kitchen, and a young star chef whose voice is as memorable and deserving of praise as her food. 4   AG AT E P U B L I S H I N G

ILIANA REGAN is a self-taught chef. She is the founder and owner of the Michelin-starred “new gatherer” restaurant Elizabeth and the Japanese-inspired pub Kitsune, both located in Chicago. A James Beard Award and Jean Banchet Award nominee, Regan was named one of Food & Wine’s Best New Chefs 2016. elizabeth-restaurant.com  @elizabethrestaurant_and_co  @ElizabethRest

• A galvanizing debut from an intensely driven rising star chef • Crossover appeal for culinary enthusiasts, literary readers, the LGBTQ community, and readers of addiction memoirs • Inside story of the food world will appeal to fans of Kitchen Confidential, Give a Girl a Knife, and Blood, Bones & Butter

“A chef-savant unlike any other in the U.S.” —EATER


EXCERPT I started working toward opening a bakery before I even really had a good foundation in bread, before I even knew I wanted a bakery. I had a good brioche recipe and a few other yeast-dough recipes but no solid bread making foundation. I had been tinkering with naturally leavened starters since I opened Elizabeth but hadn’t really developed a strong knowledge of the entire process. I had heard a story on NPR about a coffee shop that sold toast. I thought that sounded nice and simple, a good type of environment to sell things like my pierogis. So I booked myself a trip to San Francisco to go to this toast place, and to have bread at what the nation says is one of the best places for bread, Tartine. I always want to taste where the bar is set—that way I know what I am trying to achieve. I pursue the standard and then I immerse myself in the details to teach myself how to make something that—too often—will be aimed at a level of craft and quality imperceptible to many who come into my restaurant. (Some of those customers, I have learned, will later yelp that they “weren’t blown away.” Suck a dick.) Luckily, the majority who come to my restaurants recognize that level of craft and quality. I do pursue it for myself, first, and then for the people who really know. After my trip to San Francisco, I had an idea. I had just pulled a loaf of brioche out of the oven and said aloud to my staff, like I do with so many ideas, “What if we just added sugar to this brioche recipe, cut it into doughnut shapes, then fried it?” “Hell yes,” was the unanimous response. Here comes the process: I take the brioche recipe, reduce the butter and milk content a pinch, add a touch more sugar, and beat the hell out of it in the stand mixer. I put it in the refrigerator for up to 48 hours to let the flavor develop. The dough is a mixture of natural leaven and yeast. When I take it out, I roll it on a lightly floured surface to about a half-inch thickness, then punch out circles. I let them rise at room temperature for an hour and a half, then put them back in the refrigerator to cool so that I can handle them without deflating or stretching them. But this method didn’t just appear to me the day I asked my staff that question. First, I went out and tried doughnuts everywhere people told me the doughnuts were good. Each day at work I tinkered with a recipe. When I found something I liked, I would test its sturdiness: Can it be frozen? How long can we refrigerate it? Can I give this recipe to someone else to execute it? Each time I found an error, I went back to the drawing board. I filled scrap pieces of paper, and eventually whole notebooks, with recipes, crossing them out one by one as they failed. I turned to science, researching how yeast and dough and resting and rising and temperature all play a crucial role in doughnut making. Finally, I had a dough I liked—a bit sturdier than what I wanted, but a recipe I could give to others to execute. As it turned out, the key was the temperature the doughnut itself had to be before it went into the fry oil, along with the amount of time it had developed, risen, and rested. Finally, I had the best doughnut I had ever eaten. Holy shit.

S P R I N G 2 0 1 9  5


May 2019 $26 | Cooking – Specific Ingredients – Herbs, Spices, Condiments Hardcover | 7 × 9 | 224 pages 978-1-57284-268-7

© Hope Lennox

Territories: World

PESTO: THE MODERN MOTHER SAUCE More Than 90 Inventive Recipes That Start with Homemade Pestos Leslie Lennox

Go beyond basil with fresh ideas for inventive sauces and dozens of delicious recipes that use your pesto creations as inspiration. Most people are familiar with classic Italian pesto, a green sauce made from basil, garlic, pine nuts, Parmigiano-Reggiano, salt, and olive oil. But Leslie Lennox, founder of the award-winning artisanal pesto company Hope’s Gardens, shows us that pesto need not be limited to its original ingredients—and that creative pesto, just like any good “mother sauce,” can serve as a building block for all manner of flavorful dishes. In Pesto: The Modern Mother Sauce, Lennox introduces readers to a new way of thinking about pesto. In the right proportion, almost any combination of plants, garlic, nuts, cheese, seasoning, and oil can make a delicious sauce—especially when you’re using what’s on hand, what’s local, and what’s in season. Lennox offers up several favorite pesto recipes and then takes these simple sauces a step further. They serve as the foundation for 97 kitchentested recipes for breakfast, lunch, dinner, and more. Whether it’s risotto, ramen, chicken fajitas, or swordfish kebabs, everything tastes better with pesto!

6   AG AT E P U B L I S H I N G

LESLIE LENNOX is a recipe developer, cooking instructor, urban gardener, and founder of Hope’s Gardens, an artisanal condiment company based in Atlanta. She lives in New York City with her husband, Dave. This is her first cookbook. hopesgardens.com  @hopesgardenspesto  facebook.com/hopesgardens

• Offers readers a template for building personalized pestos that fit their tastes, resources, and dietary needs • All recipes kitchen tested • Paper-over-board case filled with lush full-color photography


“Please take Leslie’s recipes and incorporate them into your cooking. Not only will you improve your life with some amazing meals, you’ll also be making the world around you a better place.” —LINTON HOPKINS, James Beard Award– winning chef, from the foreword

2

Eggs and Toasts Eggs and toast aren’t just for breakfast, and pesto isn’t just for dinner. These recipes illustrate that a personalized pesto can liven up easy eggor toast-based meals for any time of day.

S P R I N G 2 0 1 9  7


June 2019 $35 | Performing Arts – Theater – History & Criticism Hardcover | 6 × 9 | 768 pages 978-1-57284-234-2

© Sarah Elizabeth Larson

Territories: World Translation and audio rights available

ENSEMBLE An Oral History of Chicago Theater Edited by Mark Larson

A monumental behind-the-scenes oral history of Chicago’s theater movement from 1953 to the present day, as told by scores of celebrated actors, writers, and more Chicago is a great American theater town, bursting with an explosive, innovative vitality that’s fed every sector of the entertainment industry— from Hollywood to Broadway to Studio 8H—for as long as it’s delighted adoring local fans. Ensemble is an in-depth, first-of-its-kind history of Chicago’s internationally celebrated theater scene, spanning 65 years and told through first-person accounts from the people who made it happen. Among many other topics, this book explores the early days of the fabled Compass Players and the legendary Second City in the ’50s and ’60s, the rise of internationally acclaimed ensembles like Steppenwolf in the ’70s, the explosion of storefront and neighborhood companies that began in earnest in the ’80s, and the enduring global influence of the city as the center of improv training and performance. Drawing from more than 200 interviews, editor Mark Larson has woven a narrative that expresses the spirit of Chicago’s ensemble ethos: the voices of celebrities such as Julia Louis-Dreyfus, Ed Asner, George Wendt, Michael Shannon, and Tracy Letts comingle with stories from designers, composers, and others who have played a crucial role in making Chicago theater so powerful, influential, and unique.

8   AG AT E P U B L I S H I N G

MARK LARSON is a teacher and academic turned oral historian. He curates the website American Stories Continuum. ensemble-chicago.com

• First book to follow the full span of the modern Chicago theater movement • Published to coincide with the Year of Chicago Theatre established by Chicago’s Department of Cultural Affairs and Special Events, as well as the 40th anniversary of the League of Chicago Theatres WITH CONTRIBUTIONS FROM:

• Julia LouisDreyfus • Tracy Letts • William H. Macy • Ed Asner • George Wendt • Gary Sinise • Michael Shannon

• David Schwimmer • Alan Arkin • John Mahoney • Jim Belushi • Joe Mantegna • Gary Cole • Brad Hall • Laurie Metcalf • and more!


EXCERPTS JOYCE PIVEN on Chicago theater’s early history

TRACY LETTS on the Steppenwolf Theatre

I feel like I’m one of the last people standing. There is no film; I have photographs, but because filming started with Second City [1959], our history, in some people’s minds, starts with Second City. Whereas Playwrights Theater Club, which came first, is not recorded on film. I worry that our early history is in danger of being lost, for whatever that’s worth.

There were, apparently, a lot of times where they really considered hanging it up and just walking away from this place. There were a few times where that was a real, serious consideration. Where it was like, “It’s time to stop. It’s time to stop. We don’t have the people to run this place anymore. We just don’t have the energy, the dynamism, as an organization to continue to run this place.”

JIM BELUSHI on his start at The Second City

Brian Doyle-Murray was in the company with my brother [John]. Bill Murray, his brother, was only in Touring Company. After one of the shows, I went to Willoughby’s with everybody and Billy was there, and I was just like, “God, Billy. How do you do it? I mean, your older brother’s in the main company, and you’re just in Touring Company. Does that bother you? How do you do it?” And he goes, “You just do it.” That’s how Billy Murray gave me permission to pursue this.

MICHAEL SHANNON on his start at Next Lab

When I read for Fun and Nobody, Dexter [Bullard] and Tracy [Letts] were both in the room. Tracy had already been cast as my father, and Dexter was directing. And, apparently, what happened was, when I left, Dexter said, “Wow, that is that kid. That is the kid! That’s him. He’s not even acting. That’s him!” And apparently, there was another kid who I came in with who was also quite good. Someone who had studied.

ED ASNER on his early career WILLIAM H. MACY on David Mamet’s American Buffalo

I remember the first time I read it. Yeah. A holy moment. David had disappeared. He would disappear every once in a while and usually it would be a woman or he would be gambling a lot. He disappeared for a couple of weeks. Not frighteningly so, I mean, people heard from him. I don’t know where he went, as a matter of fact. I’ve never asked him where he wrote American Buffalo.

One time, the theater’s lawyer came up to me, and he was being friendly, surprisingly. For want of conversation, he eventually says, “So, are you thinking of theater as a career?” I think I answered him decently, but I thought, What the fuck am I doing here if I’m not here to be a professional actor and wanting to spend my life doing this? Why do you think I’m doing all these roles here? Yes! I definitely want to see myself in theater for the rest of my life.

S P R I N G 2 0 1 9  9


NEW FROM AGATE’S BESTSELLING IN THEIR OWN WORDS SERIES

JEFF BEZOS: IN HIS OWN WORDS

JACK MA: IN HIS OWN WORDS

WARREN BUFFETT: IN HIS OWN WORDS

Edited by Helena Hunt

Edited by Suk Lee and Bob Song

Edited by David Andrews

December 2018

February 2019

April 2019

Paperback | 5 × 7 | 280 pages

Paperback | 5 × 7 | 208 pages

Paperback | 5 × 7 | 216 pages

978-1-57284-265-6

978-1-57284-264-9

978-1-57284-273-1

world’s most driven leaders and cultural icons

“Sometimes people ask me, ‘So, now there are three of you. When do you think you will have enough women on the US Supreme Court?’ And I think: when we are nine.” Get inside the head of one of our nation’s fiercest civil rights icons, a feminist trailblazer who is one of only four women to have ever served on the Supreme Court. This collection of quotes has been carefully curated from her numerous public statements— speeches, interviews, court opinions, dissents, and more— creating a comprehensive picture of her transformative effect on the law, her dedication to justice, and her enduring legacy.

BIOGRAPHY & AUTOBIOGRAPHY ISBN 978-1-57284-249-6

9 781572 842496

$11.95

51195

>

In Her Own Words

1 0   AG AT E P U B L I S H I N G

ALSO AVAILABLE Ruth Bader Ginsburg

Since 2011, the bestselling In Their Own Words series has been collecting the words and wisdom of visionaries such as Steve Jobs, Elon Musk, Oprah Winfrey, Jack Ma, Ruth Bader Ginsburg, Jeff Bezos, and many more. With hundreds of thousands of copies sold, this line has now been refreshed with a bold design and newly updated quotes from some of our most prominent 21st-century trailblazers—making the series even more addictive and shareable. Each volume contains hundreds of quotes that were carefully curated from decades of interviews, public appearances, correspondence, social media posts, published works, and more. The result is a fascinating look inside the careers, lives, and minds of the people who, for better or worse, influence our world and shape the way we live.

SERIES: $12.95 | Biography & Autobiography – Business

Cover illustration by Arthur Mount

Thought-provoking, inspiring quotations from some of the

“The standard of courage and intellect and kindness and heart.” –GLORIA

ST E I N E M

Ruth Bader Ginsburg In Her Own Words Edited by Helena Hunt

Mark Zuckerberg: In His Own Words 978-1-57284-262-5 Ruth Bader Ginsburg: In Her Own Words 978-1-57284-249-6


Gift-ready design featuring hundreds of quotes

PRAISE FOR THE SERIES

“Like eating salted peanuts: Once you start reading, it’s hard to stop.”

FOREIGN AND SUBSIDIARY RIGHTS AVAILABLE

—CNN MONEY

Contact Nathan Vogt Nordlyset Agency phone: 612-968-8822 nathan@nordlysetagency.com nordlysetagency.com

“It’s the same treatment given such luminaries as Winston Churchill, Abraham Lincoln and Christopher Hitchens.” —WASHINGTON POST

SPRING 2019 11


CURRENT & SELLING

SOMEONE HAS LED THIS CHILD TO BELIEVE

VOTE HER IN

Regina Louise

978-1-57284-261-8 | $19.95

Rebecca Sive

978-1-57284-222-9 | $16

In this unflinching, unforgettable memoir, Regina Louise tells her own true story of overcoming neglect in the US foster care system. Drawing on her experience as one of society’s abandoned children, Louise tells how she emerged from a cruel, unjust system, not only to survive, but to flourish. She weaves together raw, sometimes fragmented memories, real documents from her case file, and elegant reflections to tell the story of her painful upbringing and what came after. The result is a rich, engrossing account of one abandoned girl’s efforts to find her place in the world, people to love, and people to love her back.

“Revealing and much needed.” —Booklist “Her story had a distinctly raw edge to it, as she chronicled . . . how she was deemed mentally disturbed and incorrigible for wanting what so many children from intact families took for granted, and how she triumphed over unbelievable odds.” —Kirkus Reviews 1 2   AG AT E P U B L I S H I N G

THE LEOPOLD AND LOEB FILES Nina Barrett 978-1-57284-240-3 | $35

Organized around the inspirational messages seen on protest signs carried at the record-breaking 2017 Women’s March in Chicago, Vote Her In makes the case and provides the strategy for electing the United States’ first Madam President in 2020. Author Rebecca Sive leverages her decades of political experience to give practical guidance, not just to women seeking political office themselves, but to all women—regardless of their prior exposure to political outreach and activism—who have come together to take action in the wake of Trump’s election. This crucial book empowers every American who cares about our nation’s democratic future to join forces and harness their collective power to, at last, form a more perfect union.

“A necessary call to action at the highest level.” —Linda Hirshman, New York Times bestselling author, Sisters in Law

In 1924, University of Chicago students Nathan Leopold and Richard Loeb were young, rich, and looking for a thrill. The crime that came next—the brutal, cold-blooded murder of 14-yearold Bobby Franks—would come to captivate the country and unfold into what many dubbed the trial of the century. In this comprehensive, ephemera-driven history, author Nina Barrett returns to the primary sources of the case, an extraordinary trove of original materials that, until now, have not been part of the murder’s central narrative. This first-of-its-kind approach allows readers to view the case through a keyhole and look past all of the fictionalizations and dramatizations spun in the last 90 years in order to focus on the heart of the crime.

“You have not experienced this case with anything approaching the astonishing and compelling detail that you will in ‘The Leopold and Loeb Files.’” —Chicago Tribune


CURRENT & SELLING

THE NEW FILIPINO KITCHEN

PORTO

MAY WE SUGGEST

Edited by Jacqueline Chio-Lauri

Gabriella Opaz and Sonia Andresson Nolasco

978-1-57284-260-1 | $16

978-1-57284-258-8 | $28

978-1-57284-256-4 | $29.95

This is a collection of stories and recipes from 30 home cooks and chefs of the Filipino diaspora. All of them have taken their favorite dishes with them from the Philippines, preserving their food memories and, if necessary, tweaking their recipes to work in a new environment or, in the case of some chefs, a more modern context. With contributions from the White House executive chef Cristeta Comerford, Bocuse d’Or Norway winner Christian André Pettersen, and the “Food Buddha” Rodelio Aglibot, this is a multifaceted, nuanced introduction to the world of Filipino food and culture.

This is an essential, photo-rich guide for any gastrotourist who plans to join the 11.7 million other visitors exploring Portugal this year. Told through the photos and stories of the vendors of the historic Bolhão Market in Porto, this book is a colorful, heartfelt introduction to the food and culture of Northern Portugal, one of the world’s greatest, though often overlooked, culinary regions. Buy it for its invaluable advice about what to see, do, and taste when you visit.

“Contributors’ entrancing essays about work, life, and love of their heritage are not to be missed. . . . A gentle, inspiring, and exciting introduction to a savory world still new to many U.S. readers.” —Booklist, starred review

“This book is a visual and gustatory hymn to the honest, simple foods of Northern Portugal as well as a portrait of the proud and welcoming vendors of Bolhão Market who sell and cook it. Flipping through its pages, I felt a tremendous sense of saudades— an indescribable longing—for my adopted country.” —David Leite, author of Notes on a Banana

Alison Pearlman

We’ve all ordered from a restaurant menu. But have you ever wondered to what extent the menu is ordering you? In this fascinating new book, art historian and food lover Alison Pearlman takes an inquiring look at the design of physical restaurant menus—their content, size, scope, material, and more—to explore how they influence our dining experiences and choices (or if they do at all). Pearlman combines her own dining experiences with research from a broad range of disciplines, from experience design to behavioral economics. What emerges is a captivating, thought-provoking study of one of the most often read but rarely analyzed narrative works around: the humble menu.

“This is a dangerous book—for your waistline, your wallet, and your sense of reason. . . . Call this a tasting menu of foodie heavenly history.” —Paco Underhill, author, Why We Buy: The Science of Shopping

SPRING 2019 13


FEATURED BACKLIST SURREY

The Indian Slow Cooker, 2nd Ed.

Craft Coffee: A Manual

The Self-Care The Bourbon Country Cookbook Cookbook

978-1-57284-230-4

978-1-57284-233-5

978-1-57284-248-9

978-1-57284-220-5

978-1-57284-229-8

Hardcore Carnivore

Jewish Cooking for All Seasons

Jewish Slow Cooker Recipes

978-1-57284-251-9

978-1-57284-188-8

978-1-57284-180-2

Nourishment (Food Journal)

My Halal Kitchen

Holiday Cookies

Prep School

978-1-57284-174-1

978-1-57284-164-2

978-1-57284-198-7

978-1-57284-254-0

Potatopia

Grandbaby Cakes 978-1-57284-173-4

The Asheville Bee Street Food Charmer Cookbook 978-1-57284-223-6 978-1-57284-228-1

Artisanal Preserves

Charcutería 978-1-57284-152-9

978-1-57284-219-9

The Migraine Relief Plan 978-1-57284-209-0

1,001 Best SlowCooker Recipes, 2nd Ed.

1,001 Best Grilling Recipes, 2nd Ed.

Diabetes Snacks, Treats, and Easy Eats for Kids, 3rd Ed.

978-1-57284-207-6

978-1-57284-191-8

978-1-57284-221-2

B2

Choosing Leadership

Let’s Go Invent Tomorrow

978-1-57284-257-1

978-1-57284-232-8

Play It Forward

A Giant Reborn

978-1-57284-190-1

978-1-932841-81-7

Rocket Man: Elon Musk In His Own Words

Own It: Oprah Winfrey In Her Own Words

978-1-57284-790-3

978-1-57284-203-8

The End of the Euro 978-1-932841-61-9

1 4   AG AT E P U B L I S H I N G

I, Steve: Steve The Job Search Jobs In His Own Navigator Words 978-1-57284-185-7 978-1-932841-66-4

Improvise

The 100

978-1-932841-82-4

978-1-57284-196-3

Opportunity Knocking 978-1-932841-87-9

The Human City 978-1-57284-172-7 (hardcover) 978-1-57284-216-8 (paperback)


FEATURED BACKLIST BOLDEN

Never Stop 978-1-57284-192-5

Harold, the People’s Mayor

He Never Came Home

978-1-57284-237-3

978-1-932841-99-2

Prince 978-1-57284-187-1

How to Slowly Long Division Kill Yourself and 978-1-932841-72-5 Others in America

Crown 978-1-57284-224-3

978-1-932841-77-0

Freshwater Road Only the Strong 978-1-57284-195-6

978-1-932841-94-7

Justice While Black 978-1-932841-90-9

Twisted: My Dreadlock Chronicles 978-1-932841-96-1

Making Marriage Work

My Mother’s Rules

978-1-932841-65-7

978-1-932841-22-0

Soar 978-1-57284-238-0

MIDWAY

Vintage Chicago 978-1-57284-259-5

New Prairie Kitchen 978-1-57284-167-3

Much Ado 978-1-57284-205-2

The Best of Royko

Chicago Flashback

978-1-57284-255-7 978-1-57284-235-9

The Eli’s Cheesecake Cookbook

The Green City Market Cookbook

978-1-57284-182-6

978-1-57284-157-4

The Chicago Coloring Book 978-1-57284-215-1

Wisconsin Supper Clubs 978-1-57284-142-0

Wisconsin Supper Clubs: Another Round 978-1-57284-193-2

The Hoosier Mama 10 Things You Might Not Know About Nearly Book of Pie Everything, 2nd Ed. 978-1-57284-143-7

The New Chicago Diner Cookbook

A Century of Progress

978-1-57284-154-3

978-1-57284-183-3

978-1-57284-208-3

Capone 978-1-57284-146-8

Gangsters & Grifters 978-1-57284-166-6

The Chicago Tribune The Chicago Tribune The Chicago Book of the Chicago Book of the Chicago Tribune Book of White Sox Blackhawks the Chicago Cubs

The Chicago Tribune Book of the Chicago Bulls

The Chicago Tribune Book of the Chicago Bears

978-1-57284-244-1

978-1-57284-202-1

978-1-57284-177-2

978-1-57284-231-1

978-1-57284-217-5

SPRING 2019 15


AGATE CONTACTS Doug Seibold, president 847-475-4457 ext. 1# seibold@agatepublishing.com phone :

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Agate Publishing Spring 2019 Catalog  

Agate Publishing's Spring 2019 Catalog, featuring new frontlist titles and select backlist.

Agate Publishing Spring 2019 Catalog  

Agate Publishing's Spring 2019 Catalog, featuring new frontlist titles and select backlist.

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