1

José Andrés with Richard Wolffe

WE FED AN ISLAND The True Story of Rebuilding Puerto Rico, One Meal at a Time

The New York Times bestselling true story of how a group of chefs fed hundreds of

thousands of hungry Americans after Hurricane Maria and touched the hearts of

many more. Chef José Andrés arrived in Puerto Rico four days after Hurricane Maria

ripped through the island. The economy was destroyed, and for most people there

was no clean water, no food, no power, no gas, and no way to communicate with the

outside world. Andrés addressed the humanitarian crisis the only way he knew how:

by feeding people, one hot meal at a time. We Fed an Island movingly describes how a

network of community kitchens activated real change and tells an extraordinary story

of hope in the face of disasters both natural and man-made, offering suggestions for

how to address a crisis like this in the future.

North American rights to Dan Halpern at Ecco/HarperCollins| Published September 2018 | Finished books available

Sold to Futaba-sha/Japan, Editorial Planeta/Spain, Vintage Español/Spanish-language US rights

José Andrés and Matt Goulding

VEGETABLES UNLEASHED

From the endlessly inventive imaginations of star Spanish-American chef José Andrés

and James Beard award-winning writer Matt Goulding, Vegetables Unleashed is a mani-

festo that will transform how we think about—and eat—the vast universe of vegeta-

bles. Andrés is famous for his unstoppable energy—and for his belief that vegetables

are far sexier than meat can ever be. With recipes highlighting everything from the

simple wonders of a humble lentil stew to the endless variations on the classic Spanish

gazpacho to the curious genius of potatoes baked in fresh compost, Vegetables Un-

leashed gives us the recipes, tricks, and tips behind the dishes that have made Andrés

one of America’s most important chefs and that promise to completely change our

relationship with the diverse citizens of the vegetable kingdom.

North American rights to Dan Halpern at Ecco/HarperCollins | Published May 2019 | Finished books available

Sold to Geranova Bruckmann/Germany, Editorial Planeta/Spain, Vintage Español/Spanish-language US rights

2

Anthony Bourdain with Laurie Woolever

APPETITES

Anthony Bourdain was a man of many appetites. For many years, first as a chef, and

later as a world-traveling chronicler of food and culture on his CNN series Parts Un-

known, he made a profession of understanding the appetites of others. Appetites boils

down forty-plus years of professional cooking and globe-trotting to a repertoire of per-

sonal favorites. The result is a home-cooking and entertaining cookbook like no other,

with favorites from his kitchen and travels translated into an effective battle plan that

will help you terrify guests with your breathtaking efficiency.

North American rights to Dan Halpern at Ecco/HarperCollins | Published October 2016 | Finished books available

Sold to Readme.fi/Finland, VLB/France, Riva/Germany, Pedio/Greece, Carerra/Holland, Feltrinelli/Italy, Filo/Poland, Presenca/

Portugal, Planeta/Spain, China Times/Taiwan, Bloomsbury/UK

Daniel Boulud & Sylvie Bigar

DANIEL My French Cuisine Daniel Boulud, one of America’s most respected and successful chefs, delivers a defini-

tive yet personal cookbook on his love of French food. Boulud reveals how he express-

es his culinary artistry at Restaurant Daniel with more than seventy-five signature reci-

pes. Daniel is a welcome addition to the art of French cooking. Included in the cook-

book are diverse and informative essays on such essential subjects as bread and cheese,

and, by Bill Buford, a thorough and humorous look at the preparation of ten iconic

French dishes. With gorgeous photographs capturing the essence of Boulud’s cuisine

and the spirit of Restaurant Daniel, as well as a glimpse into Boulud’s home kitchen,

Daniel is a must-have for foodies everywhere.

World English rights to Karen Murgolo at Grand Central | Published October 2013 | Finished books available

Bianca Bosker

CORK DORK A Wine-Fueled Adventure Among the Obsessive Sommeliers, Big Bottle

Hunters, and Rogue Scientists Who Taught Me to Live for Taste Professional journalist and amateur drinker Bianca Bosker didn’t know much about wine—

until she discovered an alternate universe, a world of elite sommeliers who dedicate their

lives to the pursuit of flavor. Astounded by their fervor and seemingly superhuman senso-

ry powers, she set out to uncover what drove their obsession, and whether she, too, could

become a “cork dork.” With boundless curiosity, humor, and a healthy dose of skepticism,

Bosker takes the reader inside underground tasting groups, exclusive New York City res-

taurants, California mass-market wine factories, and even a neuroscientist’s fMRI machine

as she attempts to answer the most nagging question of all: what’s the big deal about wine?

North American rights to Lindsey Schwoeri at Viking | Published May 2017 | Finished books available

Sold to Servico Social Da Industria-Sesi/Brazil, Piper/Germany, Park/Hungary, Kobun-sha/Japan, Editorial Oceano de Mexico/

Latin America, Kitos Knygos/Lithuania, Baroque/Romania, Popurri/Russia, Walkers/Taiwan, Allen & Unwin/UK, Nash Format/

Ukraine

3

Danny Bowien with JJ Goode

MISSION CHINESE VEGAN

The king of Chongqing Chicken Wings, Cumin Lamb Ribs, and Beggar’s Duck is back

with a fresh, delicious, and vegan twist. Danny Bowien’s follow up cookbook has the

same explosive flavors and innovative recipes found in his first, but this time he’s decided

to create a book for people who want to cook great food at home, that just so happens not

to be meat heavy or oozing with cheese. These dishes will leave you feeling good, and

since they’re vegan everyone can enjoy them. The recipes in this book mirror the catego-

ries of the iconic American Chinese menu, focusing on vegetables, noodles, fried rice, and

tasty spices and exuberant sauces. From Singapore-Style Rice Noodles to Smoky Bamboo

Fried Rice with Preserved Lemon and Truffles, these recipes are simple to make and

packed with ingredients you’ll want to use again and again.

North American rights to Dan Halpern at Ecco/HarperCollins | Publishing Spring 2021| Proposal available

Danny Bowien & Chris Ying

THE MISSION CHINESE FOOD COOKBOOK

From rising culinary star Danny Bowien comes an exuberant cookbook that tells the

story of an unconventional idea born in San Francisco that spread cross-country,

propelled by wildly inventive recipes that have changed what it means to cook Chi-

nese food in America. The Mission Chinese Food Cookbook tracks the fascinating, mete-

oric rise of the restaurant and its chef. Each chapter in the story—from the restau-

rant’s early days, to an ill-fated trip to China, to the opening of the first Mission Chi-

nese in New York—unfolds as a conversation between Danny and his collaborators,

and is accompanied by detailed recipes for the addictive dishes that have earned the

restaurant global praise. Mission Chinese’s legions of fans as well as home cooks of

all levels will rethink what it means to cook Chinese food.

North American rights to Dan Halpern at Ecco/HarperCollins | Published November 2015 | Finished books available

Anthony Bourdain with Laurie Woolever

WORLD TRAVEL

Anthony Bourdain saw more of the world than nearly anyone. His travels took him from

the hidden pockets of his hometown of New York to a tribal longhouse in Borneo, from

cosmopolitan Buenos Aires, Paris, and Shanghai to Tanzania’s utter beauty, and the stun-

ning desert solitude of Oman’s Empty Quarter—and many places beyond. In World Travel,

a life of experience is collected into an entertaining, practical, fun and frank travel guide

that gives readers an introduction to some of his favorite places—in his own words. Fea-

turing sage advice on how to get there, what to eat, where to stay and, in some cases, what

to avoid, while providing essential context that will help readers further appreciate the

reasons why Bourdain found a place enchanting and memorable World Travel offers a

chance to experience the world like Anthony Bourdain.

North American rights to Sarah Birmingham/Dan Halpern at Ecco/HarperCollins | Publishing October 2020 | Manuscript available

Sold to Carrera/Holland, Planeta/Spain, Bloomsbury/UK

4

THE M.F.K. FISHER ESTATE

M.F.K. Fisher (1908 – 1992) was a preeminent food writer and the author of twenty-

seven books, including a translation of The Physiology of Taste by Brillat-Savarin. Her

musings and memories on food, love, and life have been published widely around the

world and have served as inspiration for generations of food writers (and enthusiasts)

that followed. Her first book, Serve it Forth, was published in 1937, and one of her best

known is the compilation The Art of Eating, first published in 1954 and reissued in

2004, which Julia Child called "the essence of M.F.K. Fisher, whose wit and fulsome

opinions on food and those who produce it, comment upon it, and consume it are as

apt today as they were several decades ago, when she composed them.” The Art of

Eating brought together classic M.F.K. Fisher titles including Consider the Oyster, How

to Cook a Wolf, and The Gastronomical Me.

Meredith Erickson

ALPINE COOKING Recipes and Stories from Europe’s Grand Mountaintops

Food writer Meredith Erickson travels through the all-season wonderlands of the Alpine

region collecting the stories and recipes of the legendary stubes, chalets, and refugios. The

menu includes the most basic mountain comfort food, Tiroler Grostl, a Dolomiti Wine

Cave Fonduta, Salzburger Nockerl, THE schnitzel recipe, and a mix of decadent strudels

and confections, served alongside a bottle of Riesling plucked from the snow bank beside

the table where it was set to chill. Organized by country, and including logistical tips, de-

tailed maps, and narrative interludes, this spectacularly photographed cookbook is a ro-

mantic ode to life in the mountains for food lovers, travelers, skiers, hikers, and anyone

who feels the pull of the peaks.

World English rights to Julie Bennett at Ten Speed Press | Published October 2019 | Finished books available

Sold to Prestel Verlag/Germany

David Chang

EAT A PEACH A Memoir The chef behind Momofuku and star of Netflix’s Ugly Delicious gets uncomfortably real in

his debut memoir. As a young, unspectacular cook, David Chang opened a noodle restau-

rant in Manhattan’s East Village that should not have survived its first, misbegotten year.

But, through sheer stubbornness and a series of utterly reckless choices, he became a chef

who the New York Times once described as “the modern equivalent of Norman Mailer or

Muhammad Ali.” In this memoir, Chang lays bare his self-doubt and ruminates on mental

health. He explains the ideas that guide him and demonstrates how cuisine is a weapon

against complacency and racism. Exhibiting the vulnerability of Andre Agassi’s Open and

the vivid storytelling of Patti Smith’s Just Kids, this is a portrait of a modern America in

which tenacity can overcome anything.

World English rights to Francis Lam at Clarkson Potter | Publishing May 2020 | Manuscript available

Sold to Companhia das Letras/Brazil, Carrera Culinair/Holland, Prunsoop/Korea, PRH/UK

5

Aaron Franklin & Jordan Mackay

FRANKLIN BARBECUE A Meat-Smoking Manifesto

A New York Times bestselling complete meat- and brisket-cooking education from the

country's most celebrated pitmaster and owner of the wildly popular Texas restau-

rant Franklin Barbecue. In this much-anticipated debut, Franklin and co-author Jor-

dan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of

hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pit-

master, with chapters dedicated to building or customizing your own smoker; find-

ing and curing the right wood; creating and tending perfect fires; sourcing top-

quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue,

better than you ever thought possible.

North American rights to Emily Timberlake at Ten Speed Press | Published April 2015 | Finished books available

Sold to Heel Verlag/Germany and Natur och Kultur/Sweden

Gregory Gourdet with JJ Goode

EVERYONE’S TABLE Global Recipes for Modern Health

Written by award-winning and trendsetting chef, Gregory Gourdet, with JJ Goode, this

cookbook is the ultimate guide to artfully cooking dishes free of gluten and dairy, soy

and legumes and grains, that are so delicious you won’t even notice their absence. Every-

one’s Table is full of mouth-watering recipes that will delight and inspire you in the kitch-

en, to the point where you won’t notice they have all been carefully designed to focus on

super foods—ingredients with the highest nutrient density, the best fats, and the most

minerals, vitamins, and antioxidants. Sharing the unflinching details of his journey to

health, Gregory will transform the way you think about healthy-eating for the better.

North American rights to Karen Rinaldi at Harper Wave | Publishing Spring 2021 | Proposal available

Part travel guide, part cultural celebration, Rice, Noodle, Fish (October 2015) invites

readers to explore an entire country through the lens of food. In this eclectic journey

through Japan, Matt Goulding, a co-creator of the enormously popular Eat This, Not

That! series, navigates the intersection between food, history, and culture, sharing

the colors, textures, and tastes that this extraordinary cuisine has to offer. Matt

Goulding’s follow up travel companion—Grape, Olive, Pig (November 2016)—

celebrates the delectable and sensuous culture and cuisine of Spain, a country where

eating and living are inextricably linked. And the newest addition to the trilogy—

Pasta, Pane, Vino (June 2018)—brings readers a gorgeously illustrated food-lover’s

tour through the incomparable cuisine and culture of Italy.

Matt Goulding

RICE, NOODLE FISH

GRAPE, OLIVE, PIG

PASTA, PANE, VINO

North American rights to Karen Rinaldi at Harper Wave/Anthony Bourdain Books | Finished books available | Sold in 5 countries

6

Graham Holliday

EATING KOREA Reports on a Culinary Renaissance

An energetic, fast-paced trip through the rapidly changing world of Korean cuisine by the

author of Eating Viet Nam. On a pilgrimage through South Korea to unearth the food eaten

by locals, Holliday discovers a country of contradictions, a quickly developing modern soci-

ety that hasn’t decided whether to shed or embrace its culinary roots. Amid a changing

culture that’s simultaneously trying to preserve what’s best about traditional Korean food

while opening itself to a panoply of global influences, balancing new and old, Holliday

seeks out the most delicious dishes in the most authentic settings—even if he has to prowl

in back alleys to find them and convince reluctant restaurant owners that he can handle

their unusual flavors. Eating Korea is a vibrant tour through one the world’s most fascinat-

ing cultures and cuisines.

North American rights to Anthony Bourdain at Ecco/Anthony Bourdain Books| Published March 2017 | Finished books available

Sold to Cheom Networks/Korea

Graham Holliday

EATING VIET NAM Dispatches from a Blue Plastic Table

Graham Holliday moved to Hanoi and embarked on a quest to find real Vietnamese food.

In Eating Viet Nam, he chronicles his odyssey in this strange, enticing land infused with sub-

lime smells and tastes. Traveling through the back alleys and across the boulevards of Ha-

noi—where home cooks set up grills and stripped-down stands, serving their sumptuous

fare on blue plastic furniture—he discovered a culinary treasure-load that was truly foreign

and unique. Holliday shares every bite of the extraordinary fresh dishes, pungent and

bursting with flavor, which he came to love in Hanoi, Saigon, and the countryside. A feast

for the senses, Eating Viet Nam will inspire anyone itching for a taste of adventure.

North American rights to Anthony Bourdain at Ecco/Anthony Bourdain Books | Published March 2015 | Finished books available

Sold to Cheom Networks/Korea

In this age of obsession with global flavors and science-enlightened cooking, Arielle

Johnson, Noma’s former resident scientist and flavor expert, seeks to mine the world’s

culinary knowledge on flavor and share it with cooks of all levels. With illustrations,

stories and recipes (and a foreword by Rene Redzepi), Flavorama dives into the connec-

tions between chemistry, history, biology, and creativity that make up flavor. The book

brings the inventive ethos of the test kitchen to the home kitchen—doing the hard work

of systematizing and breaking down flavor so the home cook (and plenty of profession-

als, too) can focus on using this knowledge to create delicious food.

Arielle Johnson

FLAVORAMA The Unbridled Science of Flavor and How to Get It to Work for You

North American rights to Rux Martin at Houghton Mifflin Harcourt Books | Publishing Fall 2021 | Proposal available

Sold to Ebury/UK

7

A new cookbook from proprietors of Montreal's Joe Beef—one of the world's most cele-

brated restaurants. No one knows if the end of the world is coming. But Meredith, Da-

vid, and Fred believe readers must embrace the great food that is available to us before

it happens. And so they've given us nearly 150 new recipes (illustrated with photo-

graphs), including one for soap. Here are recipes for Smoked Meat Croquettes and

Muffuleta à la Française, for fancy pre-apocalypse Sunday dinners. A chapter is devoted

to preserved foods for the cellar, from Hardtack (a.k.a. Prison Bread) to Beef Jerky. They

show us how to survive gluten-free with Brazilian Jiu-Jitsu Twist and homemade Pow-

erBars. The Joe Beef team push the limits of cuisine with inventive food for the kitchen—

and that fall-out shelter.

North American rights to Paul Bogaards & Tom Pold at Knopf | Published November 2018 | Finished books available

Sold to Les Editions La Presse/French Canada

David McMillan, Frederic Morin, and Meredith Erickson

JOE BEEF Surviving the Apocalypse: Another Cookbook of Sorts

Jim Meehan

MEEHAN’S BARTENDER MANUAL A Cocktail Handbook for Hosts A definitive guide to bar-building from one of the world’s most acclaimed bartenders.

Meehan’s Bartender Manual is mixologist Jim Meehan’s magnum opus. This groundbreak-

ing work covers the essential topics, including the history of cocktails and bartending,

menu development, bar design, spirits production, drink mixing technique, and the tools

you’ll need to create a well-stocked bar. The book also includes recipes for 100 cocktail

classics—including Meehan originals—plus insights as to why he makes them the way he

does, offering unprecedented access to a top bartender’s creative process. Whether you’re

a professional looking to take your career to the next level or an enthusiastic amateur in-

terested in better understanding concepts like mise en place and the mechanics of drink

making, Meehan’s Bartender Manual is the definitive modern guide.

World English rights to Emily Timberlake at Ten Speed Press | Published October 2017 | Finished books available

Sold to Readrink/Italy, Rakko sha/Japan

David Kinch with Christine Muhlke

MANRESA

World English rights to Aaron Wehner at Ten Speed Press | Published October 2015 | Finished books available

Since opening Manresa in California in 2002, award-winning chef David Kinch has

done more to create a sense of place through his food than any other chef at his level.

Rather than buy ingredients from a network of local producers, he closed the gap be-

tween farm and table by partnering with nearby Love Apple Farms, which grows al-

most 100 percent of his produce year round. In Manresa, Kinch details his thoughts on

building a dish: the creativity, experimentation and emotion that go into developing

each plate and daily menu. A literary snapshot of the restaurant, from Kinch’s inspira-

8

Nadine Levy Redzepi

DOWNTIME Deliciousness at Home

Nadine Levy Redzepi is immersed in food. She loves it, lives it, cooks it, she even

married it. She and her husband, René Redzepi (of Noma) have made mealtime the

most important aspect of their family life. As parents, their philosophy is simple: chil-

dren and adults are happier when they’ve eaten delicious, sustaining food. In Down-

time, Nadine reveals the collaborations (a wives vs. chefs cookoff), special requests

(lasagna for a playdate), ingredients (almonds just fallen from a tree), and recipes

(Frankie’s eggplant parm from Brooklyn) that inspire her to cook and sit down to a

homemade dinner with her family every day. Downtime will inspire you to consider

meal time precious.

North American rights to Pam Krauss at Pam Krauss Books/Avery | Published October 2017 | Finished books available

Sold to Gyldendal/Denmark, Marabout/France, Knesebeck/Germany, Karakter/Holland, Kadokawa Shoten/Japan, Atticus/Russia,

Ebury/UK

Eric Ripert with Veronica Chambers

32 YOLKS From My Mother’s Table to Working the Line

Before he earned his third Michelin star at his iconic restaurant, Le Bernadin, the win-

ner of the James Beard Award for Outstanding Chef of the Year, became a regular guest

judge on Bravo’s Top Chef—even before he knew how to make a proper omelet. Eric

Ripert was a young boy in the South of France who felt that his world had come to an

end. Then he met Jacques, a locally renowned chef and restaurant owner. Jacques took

Eric under his wing, letting him into his kitchen everyday where he would teach Eric

how to make real chocolate mousse and regale him with stories from his travels. Like

Jacques Pepin’s classic memoir The Apprentice, Ripert’s is a coming of age story about

how he learned to cook and finally found his place in the kitchen.

North American rights to Andy Ward at Random House | Published May 2016 | Finished books available

Andy Ricker, the chef and owner of the wildly popular and widely lauded Pok Pok

restaurants, bring us a guide to bold, authentic Thai cooking in Pok Pok (October

2013). His traditional take on Thai food soon drew the notice of The New York

Times and Gourmet magazine, establishing him as a culinary star. Now, Ricker tackles

fifty recipes for simple and delicious Thai dishes as well as a primer in Thai tech-

niques and flavor profiles, with tips for modifying local produce to mimic Thai fla-

vors. In Pok Pok: The Drinking Food of Thailand (October 2017), Ricker gives readers a

cookbook featuring the rich and varied drinking food of Thailand, with 50 recipes

and travelogue-like essays compiled into a celebration of the thrill and spirit of Thai

drinking food, with a more laid-back approach. In Pok Pok Noodles (May 2019), chef

Andy Ricker shares a definitive guide to the most delicious and time-honored noodle

dishes of Thailand with recipes anyone can make at home. Filled with stunning food

and location photography, and Ricker’s thoughtful storytelling, this book will be-

come an instant classic for armchair travelers and lover of Thai food and culture.

Andy Ricker with JJ Goode

POK POK

World English rights to Ten Speed Press | Finished books available | Sold in 3 countries

9

Marcus Samuelsson

THE RED ROOSTER COOKBOOK The Story of Food and Hustle in Harlem

Southern comfort food and multicultural recipes from the New York Times bestselling

superstar chef Marcus Samuelsson’s iconic Harlem restaurant. When the James Beard

Award-winning chef opened Red Rooster on Malcolm X Boulevard in Harlem, he envi-

sioned more than a restaurant. It would be the heart of his neighborhood and a meet-

and-greet for both the downtown and the uptown sets, serving Southern black and cross

-cultural food. These traditions converge on Rooster’s menu, with Brown Butter Biscuits,

Chicken and Waffle, Killer Collards, and Donuts with Sweet Potato Cream. Interspersed

with lyrical essays that convey the flavor of the place and stunning archival and contem-

porary photos, The Red Rooster Cookbook is as layered as its inheritance.

North American rights to Houghton Mifflin Harcourt | Published October 2016 | Finished books available

Sold to Mondial/Sweden and Pavilion/UK.

Eric Ripert

VEGETABLE SIMPLE In a world where meat is often the focus of a dish, Eric looks to share the beauty and

inspiration that comes from vegetables. Prepared simply, without complex steps or

ingredients, Vegetable Simple puts vegetables center stage of a dish, where their earthy

and nourishing qualities shine and their flavors are uncompromised. Eric Ripert is the

chef and co-owner of the New York restaurant Le Bernardin, which holds three stars

from the Michelin Guide and has maintained a four-star rating from The New York

Times for more than two decades. He serves as a regular guest judge on Bravo’s Top

Chef and is the host of his own TV series, Avec Eric, which has won Emmy and James

Beard awards.

North American rights to Andy Ward at Random House| Publishing September 2020 | Manuscript available

Julia Sherman

SALAD FOR PRESIDENT A Cookbook Inspired by Artists Julia Sherman loves salad. As the creator of the immensely popular Salad for President

blog, she celebrates healthfulness, fresh ingredients, and a certain effortless delight.

Salad—with its infinite possibilities—is a game of endless combinations, not stifling

rules. And with that in mind, Salad for President offers a window into how artists ap-

proach preparing their favorite dishes. She visits sculptors, painters, photographers,

and musicians in their homes and gardens, interviewing and photographing them as

they cook. Utterly unique in its look into the worlds of food, art, and everyday practic-

es, Salad for President is at once a practical resource for healthy, satisfying recipes and

an inspiring look at creativity.

North American rights to Holly Dolce at Abrams | Published May 2017 | Finished books available

10

Jeremiah Tower

START THE FIRE How I Began a Food Revolution in America

An indelible and entertaining memoir from Jeremiah Tower which chronicles life at the

front lines of redefining modern American cuisine. Widely recognized as the godfather of

modern American cooking, Jeremiah Tower is one of the most influential cooks of the last

forty years. In 2004, he rocked the culinary world with a tell-all story of his lifelong love

affair with food, and the restaurants and people along the way. In this newly revised edi-

tion of his memoir, retitled Start the Fire, Tower shares with wit and honesty his insights

into cooking, chefs, celebrities, and what really goes on in the kitchen.

North American rights to Dan Halpern at Ecco/Anthony Bourdain Books | Published April 2017 | Finished books available

Daniel Vaughn

THE PROPHETS OF SMOKED MEAT A Journey Through Texas Barbecue

The debut title in the Anthony Bourdain Books line, The Prophets of Smoked Meat by

“Barbecue Snob” Daniel Vaughn, author of the enormously popular blog Full Custom

Gospel BBQ, is a rollicking journey through the heart of Texas Barbecue. From brisket to

ribs, beef to pork, mesquite to oak, this fully illustrated, comprehensive guide to Texas

barbecue includes pit masters’ recipes, tales of the road—from country meat markets to

roadside stands, sumptuous photography, and a panoramic look at the Lone Star State,

where smoked meat is sacred.

North American rights to Dan Halpern at Ecco/Anthony Bourdain Books | Published May 2013 | Finished books available

THUG KITCHEN

Thug Kitchen started their wildly popular website to inspire people to eat some god-

damn vegetables and adopt a healthier lifestyle, showing everyone how to take charge

of their plates and cook up some real f*cking food. In their first cookbook, Eat Like You

Give A F*ck (October 2014), they’re throwing down recipes for their best-loved meals,

snacks, and sides for everyone from beginning cooks to homechefs. The next install-

ment, Party Grub (October 2015) answers the question that they have heard most from

their fans: how the hell are you supposed to eat healthy when you hang around with a

bunch of assholes who couldn’t care less what they stuff in their face? The duo returns

in Thug Kitchen 101 (October 2016) with easy and accessible recipes to give you a solid

start toward a better diet that’ll leave you feeling confident knowing exactly what the

f*ck you’re cooking.

Publishing in October 2020, Thug Kitchen: The Greenprint brings readers a guide to

cooking market-fresh fruits and veggies according to the seasons and peak produce

availability. You’ll be able to look up recipes based on what produce is cheapest as

f*ck at the market leaving you cooking with your budget and seasonality in mind.

US rights to Alex Postman at Rodale | Finished books available | Sold in 11 countries

11

Andrew Weil, MD

FAST FOOD, GOOD FOOD More Than 150 Quick and Easy Ways to Put Healthy,

Delicious Food on the Table

Delicious, nutritious, quick, and easy recipes from bestselling author Dr. Andrew

Weil's own kitchen. Convincing ourselves that we don't have time to cook, we've

forgotten how fast, simple, and wonderfully satisfying it can be to prepare deli-

cious meals in our own kitchens for the people we love. In Fast Food, Good Food,

Weil reminds us, with more than 150 easy-to-prepare recipes for delectable dishes

that are irresistibly tasty and good for you. These recipes showcase fresh, high-

quality ingredients and hearty flavors, like Buffalo Mozzarella Bruschetta, Five-

Spice Winter Squash Soup, Greek Style Kale Salad, Pappardelle with Arugula Wal-

nut Pesto, Pan-Seared Halibut with Green Harissa, and Coconut Lemon Bars.

North American rights to Tracy Behar at Little, Brown | Published October 2015 | Finished books available

Brette Warshaw

WHAT’S THE DIFFERENCE? Recreational Reference for the Curious and Confused

We all like to feel smart. Sometimes that means muscling through the classics. Other

times that means reading about the slight differences between everyday things that are

often confused for each other in the kitchen, on the plate, behind the bar, and everywhere

in between—like seltzer and club soda, or ale and lager, or sweet potatoes and yams—

and becoming incrementally more knowledgeable in the kitchen and at the table. What’s

the Difference? is an irreverent, approachable, casually nerdy book that charms and never

scolds, inviting the reader to delight in facts rather than lectures on what’s right or cor-

rect. In an accessible, engaging voice, Brette Warshaw arms readers with information that

makes the world a little more interesting.

North American rights to Karen Rinaldi at Harper Wave | Publishing Fall 2021 | Proposal available

In 2004, the enterprising Wolfe sisters, Mandy and Rebecca, opened up Montreal’s first

create-your-own salad bar in the back of a women’s clothing store. With little business ex-

perience, they didn’t anticipate that their bold venture would become today’s runaway

success. The beloved gourmet eatery now has five locations in Canada, with demand for

expansion as people’s appetite for healthy eating grows, selling roughly 4,000 salads a

day! This sleek and colorful cookbook offers a wide range of their signature dishes, incor-

porating fresh and easy to find ingredients. It makes healthy eating hassle-free and entic-

ing with a rich selection of concise and simple recipes for inventive dishes perfect for any

season. The first book will be brimming with light and crisp ideas for the warmer months,

including best-selling salads, dressings, grain bowls, smoothies and desserts. The second

book will help readers get though the darker seasons, featuring hardy soups, vegetable

Mandy Wolfe, Rebecca Wolfe & Meredith Erickson

MANDY’S Gourmet Salads Recipes for Lettuce and Life

CAN rights to Lindsay Paterson & Robert McCullough at PRH Canada| Publishing May 2020 |Manuscript available

Sold to Les Editions La Presse/French Canada