ABRAMS The Art of Food and Drink
ABRAMS The Art of Food and Drink
ABRAMS cookbooks reflect the style and vision of the worldâ€™s most inventive chefs, makers, artists, and writers. Our authors see cooking as both a source of nourishment and a means of creative expression. We produce design-forward books that explore the ways that food can open new doors, pay tribute to tradition, and sometimes change the worldâ€”or at the very least, lunch.
“I live in LA, where everyone is known to be obsessively health-conscious and where dietary restrictions are the norm. So I have to constantly think about ways to modify dishes for certain diets, which in a way has made me a better, more adaptable cook. The point is to always use real foods—no fake meat or fake sugar here—that also happen to be suitable for vegetarians, vegans, or whomever you’re sharing your meal with. Throughout, I provide notes that show how just about any dish can be modified for specific tastes and dietary needs. You can play with these recipes, combining and shaping them to be nothing short of everything you want to eat.”
“I would say that Koslow and I are culinary soul mates, but given the popularity of the place, it’s clear that I’m not the only one. This is food whose time has come.” —Mark Bittman, New York Times
“Sqirl has everything I want, on one plate, over and over again.” —Besha Rodell, LA Weekly
Jessica Koslow is the chef and owner of Sqirl, which opened in 2011 in Silver Lake. Her restaurant has been featured in such publications as the Wall Street Journal, the New York Times, and Bon Appétit. In 2014, she was named Eater LA’s Best Chef of the Year.
On Sale Date: October 4, 2016 ISBN: 978-1-4197-2231-8 US $40.00/CD $49.95 Hardcover 8½ x 10½" 280 pages • 150 color illustrations
“Because I am a home cook, my recipes are simple. Local produce in our weekly farm box is my starting point. And I like to really highlight the flavors of each vegetable, often just by using a little olive oil and salt. And because of my background in art, I aim for recipes that are colorful. This is the mentality that informs my entertaining advice and the kinds of recipes that I share in this book—food that is impressive enough for a party but easy enough to whip together after a long day of work.”
“Feeding the people I love is my favorite thing to do and The Forest Feast Gatherings has given me so much new inspiration to do it. From how to plan a menu to how to prepare simple-but-memorable recipes, Erin reminds us that we can all entertain our friends and families easily and our effort doesn’t need to be exhaustive to be effective. If you loved Erin’s first book, get excited: This one is just as wonderful.” —Julia Turshen, author of Small Victories
Erin Gleeson is the author, illustrator, and photographer behind the New York Times bestselling cookbook The Forest Feast, The Forest Feast for Kids, and the popular blog forestfeast.com. She lives in a cabin in the woods in Northern California with her husband and son. On Sale Date: October 4, 2016 ISBN: 978-1-4197-2245-5 US $35.00/CD $43.95 Hardcover 8 x 11" 256 pages â€˘ 200 color illustrations
NICK FAUCHALD & KAITLYN GOALEN
â€œWe work with the best recipe creators in the business. These are all new and appearing in print for the first time, but many have been part of our personal repertoires for years. Some were invented in spontaneous fits of ingenuity; others have roots in our favorite restaurants, cookbooks, and food mentors. They all evoke the feelings that we love most about cooking and they all make great springboards, offering up a lesson about an ingredient that can be taken and improvised on until a new recipe-less creation forms.â€?
Nick Fauchald is a Brooklynbased writer, editor, and cofounder of Short Stack Editions. Formerly the editor-in-chief of Tasting Table, he was also an editor at Food & Wine and Wine Spectator magazines. Kaitlyn Goalen is a writer, editor, and cook based in Brooklyn and Raleigh, North Carolina, and cofounder of Short Stack Editions. On Sale Date: October 18, 2016 ISBN: 978-1-4197-2241-7 US $40.00/CD $49.95 Hardcover 8 x 10" 320 pages • 100 color photographs; 25 black-and-white illustrations
The Cookbook Ingredients that Speak Volumes
Nick Fauchald & Kaitlyn Goalen
“A food publication that is honest-togoodness about cooking.” —New York Times
SOHUI KIM & BEN SCHNEIDER
“Our whole business plan was that Ben would build the restaurant and I would cook the food I’d been making for friends at home, and somehow fill in the blanks along the way. My father-in-law helped us name it The Good Fork, a riff on the Italian slang la buona forchetta, which in Italy is what they call a chowhound, or someone who loves to eat. Without any announcements or press, we opened, making a menu we weren’t sure how to explain. Soon we were turning over tables two or three times a night. Ten years later, we’re still here, better than ever.”
Sohui Kim is the chef and co-owner of The Good Fork. She trained at ICE, cooked under Dan Barber and Anita Lo, and defeated Bobby Flay in a dumpling contest on the Food Network.
On Sale Date: November 1, 2016 ISBN: 978-1-4197-2233-2 US $29.95/CD $35.95 Hardcover 7Â˝ x 9" 224 pages â€˘ 100 color illustrations
ALLISON KAVE & KEAVY LANDRETH
â€œWhen Keavy Landreth was four, her parents found her hiding in our living room closet, parked between the broom and the vacuum, chugging a bottle of maple syrup. Keavy and I decided to open not just a bakery, and not just a bar, but a bar and bakery, because we knew that such a place ought to exist. Why enjoy a massive slice of birthday cake on its own when you can alternate bites with sips of bright, bubbly cava? Why dunk your chocolate chip cookie in a glass of milk when you can dunk it in a White Russian? You want a vanilla milkshake with a shot of tequila and a slice of key lime pie swirled in? Yes, we will happily make that for you (and great idea, by the way).â€?
Allison Kave and Keavy Landreth are the founders of Butter & Scotch, Brooklyn’s only dessert and craft cocktail bar. Butter & Scotch opened in 2014.
On Sale Date: September 13, 2016 ISBN: 978-1-4197-2228-8 US $29.95/CD $35.95 Hardcover 7½ x 9" 240 pages • 50 color illustrations
“Butter & Scotch is my happy place. Although it’s a few thousand miles away from Paris, Allison Kave and Keavy Landreth opened their mash-up of my two favorite things—cocktails and desserts—in one swell joint, in Brooklyn.” —David Lebovitz, author of My Paris Kitchen
ROBB TURNER WITH JESSICA CARBONE
“Maple syrup is the most American of products, a food sourced straight from nature that demands we use our modern technology to properly unlock it from the untamed wilderness. Maple syrup wasn’t a project for me to retire on; it was a project that would inspire our family, and does inspire us, every day. And that’s what we want you to taste in this book—how extraordinarily inspiring, unique, and complex the story of maple syrup really is, and what part we’ve played in keeping the sugaring tradition alive.”
Robb Turner is owner of Madava Farms in the Hudson River Valley, home to Crown Maple Syrup. Jessica Carbone is a native New Englander and culinary writer, editor, and historian based in Washington, DC.
On Sale Date: October 18, 2016 ISBN: 978-1-4197-2248-6 US $29.95/CD $35.95 Hardcover 8 x 9" 224 pages â€˘ 100 color illustrations
“Whatever its origins or inspirations, what’s now going on in Britain’s best kitchens is often uniquely and genuinely British, grown out of fertile tradition, shaped by an astounding natural bounty, and refined through the efforts of many centuries of men and women who have understood food well and pursued its creation passionately. The British table today, at its best, is as good as any in the world.”
PRAISE FOR THE COUNTRY COOKING OF IRELAND:
“When Colman focuses his gastronomic zeal on a particular cuisine—digging up all its culinary roots—I know not only that he’ll find something delicious down there, but that his vivid and evocative prose will present it to us in an entirely new way.”—Alice Waters
Colman Andrews is the recipient of eight James Beard Awards, including the 2010 Cookbook of the Year award for The Country Cooking of Ireland. A founding editor of Saveur, he is the author of eight previous books on food, including Catalan Cuisine, Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food, and My Usual Table: A Life in Restaurants, a memoir. He lives in Connecticut. On Sale Date: November 15, 2016 ISBN: 978-1-4197-2223-3 US $50.00/CD $62.50 Hardcover 9 x 107/8" 328 pages â€˘ 100 color and blackand-white photographs
More than 70 renowned chefs from around the world weigh in on the cookbooks that have most influenced them. Jenny Linford is the author of several books, including Food Lovers’ London, Great British Cheeses, and The Tomato Basket. She was the general editor of 1001 Restaurants You Must Experience Before You Die, a guide to iconic restaurants around the world.
On Sale Date: October 11, 2016 ISBN: 978-1-4197-2080-2 US $40.00/CD $49.95 Hardcover with jacket 9¼ x 8⅝" 352 pages • 750 color illustrations
“I love all of Paula Wolfert’s books, but Paula Wolfert’s World of Food is my favorite. It’s so personal and diverse—you can tell these are Paula’s real favorite recipes to cook.”—Suzanne Goin
“Subjected to Visser’s anthropological eye, each ingredient emerges with its own enthralling history.”—Dan Barber, on Margaret Visser’s Much Depends on Dinner
“We’ve taken a page out of the Bras book—the schmear, the spoon drag, putting food on a plate like it fell off a tree.” —Wylie Dufresne, on Michel Bras’s Essential Cuisine
“It is the book that has remained by my bedside for over a decade.” —Skye Gyngell, on Judy Rodgers’s The Zuni Cafe Cookbook
â€œThe aim of this book is to share my knowledge with you and make you a self-confident wine expert in twenty-four hours by stripping away the nonessentials and concentrating on what really matters.â€?
Jancis Robinson has been called “the most respected wine critic and journalist in the world” by Decanter magazine. She is the author/editor of dozens of wine books, including Wine Grapes, The Oxford Companion to Wine, and The World Atlas of Wine. She lives in London.
On Sale Date: September 20, 2016 ISBN: 978-1-4197-2266-0 US $12.95/CD $15.95 Hardcover 5 x 7" • 112 pages 30 black-and-white illustrations
“Is any English-speaking wine authority in the world more influential than Jancis Robinson?” —Eric Asimov, New York Times
“World’s coolest wine critic.”—Bon Appétit “Jancis Robinson is a force. The prodigious British wine writer hopped on the Internet long before most other wine folks could muster a blog post or a tweet . . . She seems to be everywhere at once, tasting, commenting, participating.” —S. Irene Virbila, Los Angeles Times
“It is our finest hope that this book honors past, present, and future Americans alike. It no doubt will also offer them a stiff drink. Our research team has delved into several centuries’ worth of recipes culled from cookbooks of the period, historical record, anecdote, and folklore. We’ve also taken steps so that many of the recipes bear a waste-notwant-not approach. That resourceful, DIY spirit is central not just to our own philosophy, but also to the early American spirit, which we know you’ll find as refreshing as we did.”
Steven Grasse, founder of Art in the Age of Spirits in Old City, Philadelphia, is the owner of the Tamworth Lyceum Distillery and the man behind Hendrick’s Gin and Narragansett beer.
On Sale Date: September 13, 2016 ISBN: 978-1-4197-2230-1 US $24.95/CD $29.95 Hardcover 6 x 8" • 224 pages 150 watercolor illustrations
“This is the ideal read for anyone with an affinity for the drink and a thirst for its bottomless history.” —Dave Lombardo, Slayer
“Steve Grasse takes readers on a wild romp through America’s early drinking traditions, throwing in cordials, ciders, wines, ales, whiskeys, and a boatload of recipes from the early Republic updated for modern drinkers and toasty tipplers.” —Matthew Rowley, author of Lost Spirits of Prohibition
POPULAR FOOD & DRINK SERIES BAKED
PERENNIAL FOOD & DRINK SELLERS
Canning for a New Generation
Myron Mixon’s BBQ Rules
Front Cover: Everything I Want to Eat Inside Front Cover: The Short Stack Cookbook Inside Back Cover: The Good Fork Back Cover: The Short Stack Cookbook
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ABRAMS The Art of Books 115 West 18th Street, New York, NY 10011 abramsbooks.com