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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	Ancient Grains for Modern Meals
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	Caprial Cooks for Friends	Caprial’s Desserts	Charlie Trotter Cooks at Home
Cindy Pawlcyn’s Appetizers	Cooking	Demolition Desserts Recipes from Citizen Cake	Dinosaur Bar-B-Que An American Roadhouse
Ethan Stowell’s New Italian Kitchen	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	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	Lulu’s Provençal Table	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
Meat A Kitchen Education	Mediterranean Seafood A Comprehensive Guide with Recipes	Mixt Salads A Chef’s Bold Creations	My Favorite Ingredients
New Good Food Essential Ingredients for Cooking and Eating Well	New Good Food Shopper’s Pocket Guide	Odd Bits How to Cook the Rest of the Animal	Paletas Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas
Peter Reinhart’s Whole Grain Breads New Techniques, Extraordinary Flavor	Pike Place Public Market Seafood Cookbook	Pure Simple Cooking Effortless Meals Every Day	Ready for Dessert My Best Recipes
Ripe A Cook in the Orchard	River Cottage Every Day	River Cottage Family Cookbook	Rustic Fruit Desserts
Salted A Manifesto on the World’s Most Essential Mineral, with Recipes	Secrets of a Jewish Baker Recipes for 125 Breads from Around the World	Simply Mexican	Speakeasy
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
Takashi’s Noodles	Tender A Cook and His Vegetable Patch	Tequila A Guide to Types, Flights, Cocktails, and Bites	Texas Eats
Thai Food	The Bread Baker’s Apprentice Mastering the Art of Extraordinary Bread	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 Grand Central Baking Book	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 New Moosewood Cookbook	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 River Cottage Meat Book	The River Cottage Preserves Handbook
The Seventh Daughter My Culinary Journey from Beijing to San Francisco	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
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
What I Eat	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