About Ten Speed Press

After a generation as an independent publisher, Ten Speed Press recently became part of Random House. The 150 new titles published under the company’s four imprints each year invite readers everywhere to “Read Laugh Think.”

Website

www.tenspeed.com

Featured Books from Ten Speed Press

Almost Meatless

Recipes That Are Better for Your Health and the Planet

American Pie

My Search for the Perfect Pizza

An Apple Harvest

Recipes and Orchard Lore

Arthur Schwartz’s Jewish Home Cooking

Yiddish Recipes Revisited

Asian Dumplings

Mastering Gyoza, Spring Rolls, Samosas, and More

Asian Tofu

Discover the Best, Make Your Own, and Cook It at Home

Baking with Agave Nectar

Over 100 Recipes Using Nature’s Ultimate Sweetener

Basic to Brilliant, Y’all

150 Refined Southern Recipes and Ways to Dress Them Up for Company

Bi-Rite Market’s Eat Good Food

A Grocer’s Guide to Shopping, Cooking, and Creating Community Through Food

Bon Appétit, Y’all

Recipes and Stories from Three Generations of Southern Cooking

Boulevard

The Cookbook

Can It, Bottle It, Smoke It

And Other Kitchen Projects

Demolition Desserts

Recipes from Citizen Cake

Dinosaur Bar-B-Que

An American Roadhouse

Fat

An Appreciation of a Misunderstood Ingredient, With Recipes

Feeding Baby

Simple, Healthy Recipes for Babies and Their Families

Foods of the Americas

Native Recipes and Traditions

From Tapas to Meze

Small Plates from the Mediterranean

Hungry Planet

What the World Eats

Into the Vietnamese Kitchen

Treasured Foodways, Modern Flavors

Jam It, Pickle It, Cure It

And Other Cooking Projects

Japanese Hot Pots

Comforting One-Pot Meals

Japanese Soul Cooking

Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond

Jerusalem

A Cookbook

La Bonne Cuisine de Madame E. Saint-Ange

The Original Companion for French Home Cooking

Latin Grilling

Recipes to Share, from Patagonian Asado to Yucatecan Barbecue and More

Lucid Food

Cooking for an Eco-Conscious Life

Marinades, Rubs, Brines, Cures, and Glazes

400 Recipes for Poultry, Meat, Seafood, and Vegetables

Martin Yan’s Asian Favorites

From Hong Kong, Taiwan, and Thailand

Mastering Fermentation

Recipes for Making and Cooking with Fermented Foods

Meat

A Kitchen Education

Mediterranean Seafood

A Comprehensive Guide with Recipes

Mixt Salads

A Chef’s Bold Creations

New Good Food

Essential Ingredients for Cooking and Eating Well

Notes from the Larder

A Kitchen Diary with Recipes

Odd Bits

How to Cook the Rest of the Animal

Ottolenghi

The Cookbook

Paletas

Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas

Peter Reinhart’s Whole Grain Breads

New Techniques, Extraordinary Flavor

Pok Pok

Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand

Pure Simple Cooking

Effortless Meals Every Day

Ready for Dessert

My Best Recipes

Ripe

A Cook in the Orchard

River Cottage Veg

200 Inspired Vegetable Recipes

Salted

A Manifesto on the World’s Most Essential Mineral, with Recipes

Salty Snacks

Make Your Own Chips, Crisps, Crackers, Pretzels, Dips, and Other Savory Bites

Secrets of a Jewish Baker

Recipes for 125 Breads from Around the World

Still Life with Menu Cookbook

Fifty New Meatless Menus with Original Art

Super Natural Cooking

Five Ways To Incorporate Whole and Natural Ingredients into Your Cooking

Super Natural Every Day

Well-Loved Recipes from My Natural Foods Kitchen

Tacos

75 Authentic and Insipred Recipes

Tender

A Cook and His Vegetable Patch

Tequila

A Guide to Types, Flights, Cocktails, and Bites

The Bread Baker’s Apprentice

Mastering the Art of Extraordinary Bread

The Eat-a-Bug Cookbook

40 Ways to Cook Crickets, Grasshoppers, Ants, Water Bugs, Spiders, Centipedes, and Their Kin

The Feast Nearby

How I lost my job, buried a marriage, and found my way by keeping chickens, foraging, preserving, bartering, and eating locally (all on 40 dollars a week)

The Gourmet Vegetarian Slow Cooker

Simple and Sophisticated Meals from Around the World

The Hog Island Oyster Lover’s Cookbook

A Guide to Choosing and Savoring Oysters, with 40 Recipes

The Japanese Grill

From Classic Yakitori to Steak, Seafood, and Vegetables

The Longevity Kitchen

Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods

The New Laurel’s Kitchen

A Handbook for Vegetarian Cookery and Nutrition

The One-Block Feast

An Adventure in Food from Yard to Table

The Paley’s Place Cookbook

Recipes and Stories from the Pacific Northwest

The Perfect Scoop

Ice Creams, Sorbets, Granitas, and Sweet Accompaniments

The River Cottage Fish Book

The Definitive Guide to Sourcing and Cooking Sustainable Fish and Shellfish

The Seventh Daughter

My Culinary Journey from Beijing to San Francisco

The Sprouted Kitchen

A Tastier Take on Whole Foods

The Sriracha Cookbook

50 “Rooster Sauce” Recipes that Pack a Punch

The Story of Tea

A Cultural History and Drinking Guide

The Trans Fat Solution

Cooking and Shopping to Eliminate the Deadliest Fat from Your Diet

The Veggie-Lover’s Sriracha Cookbook

50 Vegan “Rooster Sauce” Recipes that Pack a Punch

Vegetable Literacy

Exploring the Affinities and History of the Vegetable Families, with 300 Recipes

Very Fond of Food

A Year of Recipes

Vintage Cakes

Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today’s Sweet Tooth

Washoku

Recipes From The Japanese Home Kitchen

Wildwood

Cooking from the Source in the Pacific Northwest

Wine Across America

A Photographic Road Trip

Zero-Proof Cocktails

Alcohol-Free Beverages for Every Occasion

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Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

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Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

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