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75 Pages·2010·10.78 MB·English

2011 Food & Drink Catalog
BAKING & DESSERTS
$19.95 hc • 978-0-8118-7637-7
8¾ x 8 in, 160 pp, Rights: W
New York
Times
best seller!
Cake Pops by Bakerella
Tips, Tricks, and Recipes for More Than 40 Irresistible Mini Treats
By Angie Dudley
What’s cuter than a cupcake? A cake pop, of course! Wildly popular blogger Bakerella (aka Angie Dudley) has
turned cake pops into an international sensation! Cute little cakes on a stick—from decorated balls to more
ambitious shapes such as baby chicks, ice cream cones, and even cupcakes—these adorable creations
are the perfect alternative to cake at any party or get-together. Martha Stewart loved the cupcake pops so much
she had Bakerella appear on her show to demonstrate making them. Now Angie makes it easy (use boxed
cake mix—Bakerella does!) and fun to re-create these amazing treats right at home with clear step-by-step
instructions and photos of more than 40 featured projects, as well as clever tips for presentation, decorating,
dipping, coloring and melting chocolate, and much more.
Angie Dudley is the creator of Bakerella.com, her very popular blog that chronicles her adventures in baking.
2 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM
BAKING & DESSERTS
$27.50 hc • 978-0-8118-7504-2
8¾ x 8 in, 224 pp, Rights: W
PUB MONTH: JULY
“One of the Top 10 pastry shops in the world.”
– Condé Nast
“Miette’s gingersnaps are one of the
100 Things To Eat & Drink Before You Die.”
– 7x7 Magazine
Miette
Recipes from San Francisco’s Most Charming Pastry Shop
By Meg Ray with Leslie Jonath • Photographs by Frankie Frankeny
Renowned for beautiful cakes and whimsical confections, Miette Patisserie is among the most beloved of San
Francisco’s culinary destinations. Miette’s pretty Parisian aesthetic enchants visitors with tables piled high with
beribboned bags of gingersnaps, fleur de sel caramels, and rainbows of gumballs. This cookbook brings the
enchantment home, sharing 100 secret formulas for favorite Miette treats from chef and owner Meg Ray. More
than 75 gorgeous color photos capture the unique beauty of Miette desserts and shops. Just like the adorable
cakes, cookies, éclairs and tarts for sale in Miette’s case, this book is irresistible!
Meg Ray is chef and owner of Miette Patisserie and Miette Confiserie. She lives in Oakland, California.
Leslie Jonath is the author of several cookbooks, crafting books, and children’s books. She lives in the San Francisco Bay Area.
Frankie Frankeny is a frequent photographer for Chronicle Books. She lives in San Francisco.
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BAKING & DESSERTS
BRITTLES, BARKS & BONBONS CHOCOLATE CAKES
Delicious Recipes for Quick and Easy Candy 50 Great Cakes for Every Occasion
By Charity Ferreira • Photographs by Karen Steffans By Elinor Klivans • Photographs by Ann Stratton
$16.95 hc • 978-0-8118-5535-8 $22.95 pb • 978-0-8118-6872-3
7 x 8 in, 96 pp, Rights: W 8¾ x 8 in, 144 pp, Rights: W

BISCOTTI CRÊPES
By Lou Seibert Pappas Sweet & Savory Recipes for the Home Cook
$9.95 hc • 978-0-8118-0095-2 By Lou Seibert Pappas • Photographs by Jean-Blaise Hall
6∑ x 6∑ in, 72 pp, Rights: W $14.95 pb • 978-0-8118-5681-2
OVER 215,000 COPIES SOLD 8∂ x 8 in, 108 pp, Rights: W
OVER 135,000 COPIES SOLD
ICE CREAMS & SORBETS THE SPLENDA® WORLD OF SWEETNESS
Cool Recipes Recipes for Homemade Desserts and Delicious Drinks
By Lou Seibert Pappas • Photographs by Victoria Pearson From the maker of Splenda® Sweeteners • Photographs by Alison Miksch
$14.95 hc • 978-0-8118-4603-5 $19.95 pb • 978-0-8118-5487-0
7 x 8 in, 96 pp, Rights: W 8∂ x 8 in, 188 pp, Rights: W
OVER 115,000 COPIES SOLD
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BAKING & DESSERTS
$40.00 hc • 978-0-8118-7041-2
8½ x 10 in, 304 pp, Rights: W
“Mr. Robertson’s exceptional bread is notable
because it’s a slow-fermented yeast bread in very
French style that is a welcome change from the
ubiquitous sourdough…. This is my favorite
bakery in the United States.”
– Mark Bittman, New York Times
Tartine Bread
By Chad Robertson • Photographs by Eric Wolfinger
For the home or professional bread-maker, this is the book of the season. It comes from a man many consider
to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco,
a city that knows its bread. To Chad, bread is the foundation of a meal, the center of daily life, and each loaf tells
the story of the baker who shaped it. He developed his unique bread over two decades of apprenticeship with
the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers
will be astonished at how elemental it is. A hundred photographs from years of testing, teaching, and recipe
development provide step-by-step inspiration, while additional recipes provide inspiration for using up every
delicious morsel.
Chad Robertson trained at the Culinary Institute of America and, with his wife Elisabeth Prueitt, won the James Beard Outstanding Pastry Chef Award in 2008.
Eric Wolfinger is a photographer, surfer, and bread-making apprentice at Tartine Bakery. Like Chad, he lives in San Francisco.
Also Available
TARTINE
By Elisabeth Prueitt and Chad Robertson
Photographs by France Ruffenach
Foreword by Alice Waters
$35.00 hc • 978-0-8118-5150-3
8∑ x 10 in, 224 pp, Rights: W
OVER 50,000 COPIES SOLD
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 5
BAKING & DESSERTS
CUPCAKE KIT CUPCAKES! PRETTY CUPCAKE KIT
Recipes, Liners, and Decorating Tips for By Elinor Klivans Decorate Your Cupcakes Instantly with Beautiful
Making the Cutest Cupcakes Ever! Photographs by France Ruffenach Liners, Flag Toppers, and Creative Presentations
By Elinor Klivans $16.95 pb • 978-0-8118-4545-8 Projects by Shana Faust • Recipes by Elinor Klivans
$19.95 kit • 978-0-8118-6659-0 8∂ x 8 in, 144 pp, Rights: W Photographs by Johnny Miller
6 x 8 x 2½ in, 64-page booklet, 250 cupcake liners, $19.95 kit • 978-0-8118-7548-6
pastry bag, 5 piping tips, Rights: W 6 x 8 x 2½ in, 24-page booklet, 200 cupcake liners,
34 flag toppers, Rights: W
PUB MONTH: APRIL
COFFEE CAKES SKY HIGH SOUTHERN CAKES
Simple, Sweet, and Savory Irresistible Triple-Layer Cakes Sweet and Irresistible Recipes for Everyday Celebrations
By Lou Seibert Pappas By Alisa Huntsman and Peter Wynne By Nancie McDermott
Photographs by Maren Caruso Photographs by Tina Rupp Photographs by Becky Luigart-Stayner
$18.95 pb • 978-0-8118-5507-5 $35.00 hc • 978-0-8118-5448-1 $19.95 pb • 978-0-8118-5370-5
8∂ x 8 in, 132 pp, Rights: W 8 x 9£ in, 224 pp, Rights: W 8¾ x 8 in, 168 pp, Rights: W
KILLER PIES TEA & CRUMPETS GINGERBREAD
Delicious Recipes from North America’s Favorite Recipes and Rituals from Tearooms and Cafés 60 Timeless Recipes for Cakes, Cookies, Desserts,
Restaurants By Margaret M. Johnson Ice Cream, and Candy
By Stephanie Anderson Photographs by Leigh Beisch and Margaret M. Johnson By Jennifer Lindner McGlinn
$16.95 pb • 978-1-932855-57-9 $19.95 hc • 978-0-8118-6214-1 Photographs by Beatrice Peltre
7¼ x 9 in, 112 pp, Rights: W 7 x 8 in, 168 pp, Rights: W $19.95 hc • 978-0-8118-6191-5
8¾ x 8 in, 144 pp, Rights: W
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BAKING & DESSERTS
$24.95 hc • 978-0-8118-7254-6
7½ x 9 in, 224 pp, Rights: W
PUB MONTH: MAY
TimeOut New York Reader’s Choice
Best New Bakery 2006
Milk & Cookies
89 Heirloom Recipes from New York’s Milk & Cookies Bakery
By Tina Casaceli • Foreword by Jacques Torres • Photographs by Antonis Achilleos
From New York City’s popular cookie shop Milk & Cookies comes 89 tried, true, and scrumptious recipes for
cookies, bars, and brownies. In Milk & Cookies, pastry chef Tina Casaceli shares classic family recipes, as well
as favorites from her bakery. More than 45 good-enough-to-eat photographs, can-do baking formulas, and a
friendly Greenwich Village vibe make this cookbook too tantalizing to resist.
Tina Casaceli is the chef/owner of Milk & Cookies and a pastry instructor at the French Culinary Institute. She lives in New York City.
Jacques Torres is an acclaimed pastry chef, author, television personality, and chocolatier. He lives in New York City.
Antonis Achilleos is an award-winning food photographer living in New York.
$19.95 hc • 978-0-8118-7637-7
8¾ x 8 in, 160 pp, Rights: W
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 7
BAKING & DESSERTS
BAKING FOR ALL OCCASIONS BIG FAT COOKIES CRÈME BRÛLÉE
A Treasury of Recipes for Everyday Celebrations By Elinor Klivans By Lou Seibert Pappas
By Flo Braker • Photographs by Scott Peterson Photographs by Antonis Achilleos Photographs by Alison Miksch
Foreword by Chuck Williams $17.95 pb • 978-0-8118-4216-7 $14.95 hc • 978-0-8118-6682-8
$35.00 hc • 978-0-8118-4547-2 8∂ x 8 in, 132 pp, Rights: W 7 x 8 in, 96 pp, Rights: W
7½ x 9 in, 320 pp, Rights: W
DEEP DARK CHOCOLATE THE ICE CREAM DECK ICE CREAM TREATS
Decadent Recipes for the Serious Chocolate Lover 25 Recipes for Homemade Ice Creams and Frosty Treats Easy Ways to Transform Your Favorite Ice Cream
By Sara Perry • Photographs by France Ruffenach By Charity Ferreira and Lou Seibert Pappas into Spectacular Desserts
$18.95 pb • 978-0-8118-6089-5 $14.95 deck • 978-0-8118-6676-7 By Charity Ferreira • Photographs by Leigh Beisch
6 x 8 in, 196 pp, Rights: W 4¢ x 5∞ x 1∑ in, 25 two-panel cards, Rights: W $16.95 pb • 978-0-8118-4102-3
SWEET MINIATURES SEE’S FAMOUS OLD TIME CANDIES TARTINE
The Art of Making Bite-Size Desserts A Sweet Story By Elisabeth Prueitt and Chad Robertson
Completely Revised and Expanded By Margaret Moos Pick Photographs by France Ruffenach • Foreword by Alice Waters
By Flo Braker • Photographs by Michael Lamotte $14.95 hc • 978-0-8118-4867-1 $35.00 hc • 978-0-8118-5150-3
$22.95 pb • 978-0-8118-2446-0 7 x 7 in, 96 pp, Rights: W 8∑ x 10 in, 224 pp, Rights: W
8 x 8 in, 384 pp, Rights: W
LUSCIOUS LEMON DESSERTS LUSCIOUS CHOCOLATE DESSERTS LUSCIOUS CREAMY DESSERTS LUSCIOUS COCONUT DESSERTS
By Lori Longbotham By Lori Longbotham By Lori Longbotham By Lori Longbotham
Photographs by Alison Miksch Photographs by William Meppem Photographs by France Ruffenach Photographs by Lucy Shaeffer
$19.95 hc • 978-0-8118-2893-2 $19.95 hc • 978-0-8118-3516-9 $19.95 hc • 978-0-8118-5562-4 $19.95 hc • 978-0-8118-6599-9
7 x 8 in, 144 pp, Rights: W 7 x 8 in, 144 pp, Rights: W 7 x 8 in, 156 pp, Rights: W 7 x 8 in, 144 pp, Rights: W
8 [P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM
BAKING & DESSERTS
All Cakes Considered Farmers’ Market Desserts
A Year’s Worth of Weekly Recipes Tested, Tasted, and Approved by Gorgeous Fruit Recipes from First Prize Peach Pie
the Staff of NPR’s All Things Considered to Chocolate Cherry Cupcakes
By Melissa Gray • Photographs by Annabelle Breakey By Jennie Schacht • Photographs by Leo Gong
Melissa Gray is National Public Radio’s Cake Lady. There are more farmers’ markets than ever
Every Monday she brings a cake to the office for her before in the United States. This terrific collection
colleagues at NPR to enjoy. Hundreds of Mondays from farmers’ markets nationwide satisfies the
(and cakes) later, Melissa has lots of cake-making sustainable shopper’s sweet tooth with more than
tips to share. With more than 50 recipes for the 60 recipes for tarts, crisps, cupcakes, soufflés, and
cakes that have been dreamed of and drooled over more, including classics like Deep Dish Sour Cherry
for a lifetime—including Brown Sugar Pound Cake, Pie and creative surprises like Tangerine-sicle Ice
Peppermint and Chocolate Rum Marble Cake, Lord Cream. Featuring ripeness charts, fruit selection
and Lady Baltimore Cakes, Dark-Chocolate Red tips, and gorgeous color photography to teach
Velvet Cake, and Honey Buttercream and Apricot and inspire, Farmers’ Market Desserts makes a
Jam Cake—All Cakes Considered is an essential perfect gift for bakers, fruit lovers, and anyone
addition to every baker’s library. who enjoys frequenting farmers’ markets.
Melissa Gray is a producer for National Public Radio’s
Jennie Schacht co-authored The Wine Lover’s Dessert Cookbook.
All Things Considered.
She lives in Oakland, California.
Annabelle Breakey is a San Francisco–based photographer.
Leo Gong is a San Francisco-based photographer.
$24.95 hc • 978-0-8118-6781-8 $24.95 pb • 978-0-8118-6672-9
8∂ x 8 in, 224 pp, Rights: W
8∂ x 8 in, 208 pp, Rights: W
[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM 9
BAKING & DESSERTS
$16.95 hc • 978-0-8118-7454-0
7 x 8 in, 132 pp, Rights: W
Whoopie Pies
Dozens of Mix ’em, Match ’em, Eat ’em Up Recipes!
By Sarah Billingsley and Amy Treadwell
Is it a cake? Is it a cookie? With such deliciously soft and sweet cream-filled snacks, does it matter? The
Internet is abuzz with recipes and stories of whoopie pie folklore, while customers everywhere are descending
on bakeries in droves demanding these delectable treats. This adorable volume—the only cookbook devoted
entirely to whoopie pies—features more than 40 mix-and-match recipes, including chocolate with marshmallow
cream (the classic whoopie pie) and a range of bright flavors such as green tea, red velvet, pumpkin with a
tangy cream cheese filling, and oatmeal with maple-bacon buttercream. With a puffy cover as soft as cake,
plenty of color photos and hand-drawn illustrations, dozens of DIY decorating instructions, fun facts and baking
tips, Whoopie Pies will make a welcome addition to any baker’s bookshelf.
Sarah Billingsley is a western Pennsylvanian who didn’t get enough whoopie pies as a kid. She now lives in San Francisco.
Amy Treadwell was born in Massachusetts and raised on a steady diet of whoopie pies and franks and beans every Saturday night. She lives in San Francisco.
Banana whoopie + peanut butter filling
+ bacon = The Fat Elvis
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Graham whoopie + marshmallow filling
+ chocolate ganache = The S’more
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Chocolate whoopie + mint filling
+ crushed peppermints = The Candy Striper
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