Also published on this date: Shelf Awareness for Thursday, November 3, 2016

Thursday, November 3, 2016: Dedicated Issue: Abrams Cookbooks

Abrams: Abrams Cookbooks - The Art of Food & Drink

Editors' Note

Abrams Cookbooks

With the support of the publisher, Shelf Awareness introduces Abrams' strongest selection of cookbooks to date--featuring a delicious range of visually arresting titles on food and drink for Fall 2016 and 2017.

Abrams: The Good Fork Cookbook by Sohui Kim

Books & Authors

Abrams: The Art of Food and Drink

This season marks a series of firsts for Abrams cookbooks. It's the first time the publisher is using the Abrams name for all its cookbooks, including what used to be published under Stewart, Tabori & Chang. It's the first time Abrams is using its new company-wide logo on its cookbooks, and it's the first cookbook list to feature a renewed emphasis on design. As Michael Sand, v-p and publisher of adult trade, puts it: "These books are more contemporary and more design forward."

Using the tagline "The Art of Food and Drink"--an extension of the Abrams tagline "The Art of Books"--the cookbook list (for a look at the Fall 2016 catalogue, click here) reflects the style and vision of the world's most inventive chefs, makers, artists and writers. "Abrams and our authors see cooking as both a source of nourishment and a means of creative expression," says Sand.

Abrams has identified strong categories, curating a mix of 8-10 titles per season in the areas of baking, beverages and single-ingredient, as well as books by established chefs, bloggers and other creative people with a serious interest in food.

Authors include high-profile restaurateurs like Jessica Koslow, chef and owner of Sqirl, the renowned Los Angeles restaurant, about whose new book, Everything I Want to Eat, declared, "I've never seen a book that evokes the whole portrait of a restaurant quite like this one does--the feel of it, as well as the cooking, the ingredients and even the clientele."

Action Bronson

Abrams is widening the cookbook playing field by also publishing authors who are known outside the traditional cookbook world. A great example is the rapper and VICELAND star Action Bronson, who is also an accomplished cook with a huge global following. 

"F*ck, That's Delicious will capture all my food moments, many that I got to experience around the world while performing. The book is definitely something I've wanted to do for a very long time, and I'm just happy that I'm able to do it with Abrams," says Bronson whose cookbook will be published by Abrams in Fall 2017.

"Along with his immense following, Bronson is well-loved by chefs like Mario Batali and Michael Anthony," says Holly Dolce, executive editor. "The cookbook will include Bronson's colorful food memories and notes from his global music tours. Equal parts food geekery, rap swagger and epically appealing recipes."

Abrams also publishes definitive books by authorities in the field such as The British Table by award-winning cookbook author Colman Andrews and the highly accessible book, The 24-Hour Wine Expert by the world-renowned wine critic Jancis Robinson.

In addition, Abrams publishes what Sand calls "maker's books," which delve deeply into a food or drink, serving up a mix of basic information on the subject, how-to advice and recipes. Examples include The Crown Maple Guide to Maple Syrup, published in October; The Beekeeper's Bible, the backlist bestseller published in 2011; and Dead Distillers with the Kings County Distillery, published in May.

The Importance of Cookbook Presentation
"Given how crowded and busy the cookbook market is," Sand says, design is "so important" in enhancing the books as physical objects and highlighting their contents.

John Gall, creative director for adult art and design, notes that in the cookbook world, "There was a sameness in design for a long period of time." But that has changed, and now "there are lots of places where we can try new things," particularly in how food is photographed for book covers.

A powerful example is the cover of Jessica Koslow's Everything I Want to Eat, which features an intriguing, eye-catching image of a variety of foods on slightly scattered plates with someone out of view holding a mug of coffee. "It's probably the most interesting place for reinterpretations," Gall adds.

The New York Times agrees, "The book itself looks less like a cookbook than an exhibition catalogue.... It feels raw and direct, and it stands out at a time when some cookbooks can be overly precious or overly produced." And the popular food site food52 dedicated an entire article to the creation process of the book cover.

Dolce adds that Abrams "makes sure each book is very distinctive. We want to support what makes the authors unique and translate that into the physical object."

Bringing Social Media to the Table
In the food world, social media has become "so alive with images and conversations around food," says Paul Colarusso, associate marketing director. "It is becoming a big part about how we and our authors get the word out about our books and how we build anticipation."

Many Abrams cookbook authors have dynamic online communities with deeply engaged fans, such as Julia Sherman, creator of the popular Salad for President blog, whose Salad for President appears next May, or Instagram star Lily Kunin whose Good Clean Food appears next March.

Abrams has also launched an initiative called the "Abrams Dinner Party," a virtual gathering of bloggers and social media influencers who feature new Abrams cookbooks on their platforms. "The goal is to reach new audiences we wouldn't reach through our own social media," says Mamie VanLangen, digital and social media marketing associate. "It's more organic, not like an ad push. They're engaging and posting great photographs and becoming personal advocates for our books."

Colarusso also notes that the dinner parties are "a strategic way to pinpoint consumers who are the most enthusiastic about the Abrams cookbook list."

Erin Gleeson

How Cookbooks Cross Over
The Abrams cookbook line is working with other divisions at Abrams in a variety of ways on related products. As Jennifer Brunn, executive director of publicity, points out, "Many of our cookbook authors are artists," which leads to great crossover potential.

The most striking example is the bestselling author Erin Gleeson, whose The Forest Feast Gatherings was published in September. An illustrator and photographer, Gleeson has done a kids book for Abrams as well as calendars, notecards and notepads with Noterie, Abrams' gift and stationery line. Brunn observes, "Not all publishers could accommodate all her talents," which include writing, cooking, taking photographs and drawing. Gleeson herself says, "Like a lot of artists, I tend to work alone. But I've loved collaborating with the team at Abrams. They have given me the freedom to really make it my own and the advice to make it so much better."

Abrams: Grocery by Michael Ruhlman

Full Menu of New and Upcoming Titles

The 24-Hour Wine Expert by Jancis Robinson ($12.95, 9781419722660, Sept. 6).
Can wine lovers become amateur sommeliers in just a day? Jancis Robinson, called "the most respected wine critic and journalist in the world" by Decanter magazine, sets out to do just that in The 24-Hour Wine Expert, a slim but comprehensive guidebook to all things grape.

Butter & Scotch: Recipes from Brooklyn's Favorite Bar and Bakery by Allison Kave and Keavy Landreth ($29.95, 9781419722288, Sept. 13).
Butter & Scotch, Brooklyn's first dessert and cocktail bar, opened its storefront in Crown Heights in 2014. Now the duo's delights are available for the home baker and bartender in a cookbook with more than 75 dessert and drink recipes.

Colonial Spirits: A Toast to Our Drunken History by Steven Grasse, illustrated by Reverend Michael Alan ($24.95, 9781419722301, Sept. 13).
Colonial Spirits gives 50 colonial era-inspired cocktail recipes alongside histories of American imbibing and drink-related quotes. From Philadelphia Fish House Punch to Snakebites, there's something historically delicious for all occasions and tastes. Reverend Michael Alan's illustrations spike Colonial Spirits with some old-school humor.

The Forest Feast Gatherings: Simple Vegetarian Menus for Hosting Friends & Family by Erin Gleeson ($35, 9781419722455, Sept. 27).
From the author of the New York Times bestseller The Forest Feast comes elegant vegetarian options for any social occasion. Gleeson gives more than 100 recipes for various gatherings--like summer dinner parties, brunches and holiday parties--plus décor and cocktail recommendations. She also provides photography and watercolor illustrations to accompany her healthy recipes.

The Good Fork Cookbook by Sohui Kim, photographs by Burcu Avsar and Zach Desart ($29.95, 9781419722332, Nov. 1).
The Good Fork has been a cornerstone of the Brooklyn culinary scene for 10 years. Chef and co-owner Sohui Kim lets home chefs create delights like Pork Dumplings, Korean-style Steak and Eggs with Kimchee Fried Rice, and Buttermilk Fried Chicken and Waffles at home with little fuss but all the flavor.

Everything I Want to Eat: Sqirl and the New California Cooking
by Jessica Koslow ($40, 9781419722318, Oct. 4)
The chef/owner of Sqirl, which, since opening just five years ago, has become one of Los Angeles's hottest restaurants, shares more than 100 recipes.

Chef's Library: Favorite Cookbooks from the World's Great Kitchens by Jenny Linford ($40, 9781419720802, Oct. 11).
In Chef's Library, cookbook author and food writer Jenny Linford looks at cookbooks, new and classic alike, used by more than 70 chefs around the world. The culinary talents interviewed for Linford's book include Daniel Humm, Jamie Oliver, Sean Brock, Michael Anthony, Tom Kerridge, Suzanne Goin and Tom Colicchio.

The Short Stack Cookbook: Ingredients That Speak Volumes by Nick Fauchald and Kaitlyn Goalen ($40, 9781419722417, Oct. 18).
Short Stack Editions is a regular series of booklet cookbooks focusing on one ingredient, like apples, or, in its latest issue, tahini. This is the first cookbook from Short Stack Editions, and includes new recipes not found in any of its booklets.

The Crown Maple Guide to Maple Syrup: How to Tap and Cook with Nature's Original Sweetener by Robb Turner with Jessica Carbone, photographs by Tina Rupp ($29.95, 9781419722486, Oct. 18). 
Tapping into a world of naturally sweet delights can be as easy as one, two, tree. Robb Turner, owner of Madava Farms in the Hudson River Valley, home of Crown Maple Syrup, shows the science, art and many uses of maple syrup.

The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales by Colman Andrews, photographs by Christopher Hirsheimer and Melissa Hamilton ($50, 9781419722233, Nov. 8).
Colman Andrews, who has won the James Beard Award eight times, serves up modern and historical recipes like fish pie, braised brisket with pickled walnuts, and a kingly sum of sweet treats. American chefs are sure to set a place for The British Table.

Good Clean Food: Super Simple Plant-Based Recipes for Every Day by Lily Kunin ($24.95, 9781419723902, March 7, 2017).
Instagram star and holistic health coach Lily Kunin organizes her 85 simple yet colorful recipes by how they make an eater feel: awakened, nourished, cleansed, restored, sustained or comforted. These bowls, smoothies and sweets include Walnut Taco Salad + Avocado, Falafel Bowl with Mediterranean Millet and Green Tahini, Pesto Zucchini Noodles and Salted Caramel Bonbons.

Simple Fare: Spring and Summer
by Karen Mordechai ($35, 9781419724145, March 14, 2017).
Simple Fare: Spring and Summer is the first of two cookbooks from Karen Mordechai, the force behind Sunday Suppers, a Brooklyn community cooking space that hosts events, has a blog, and has already released its own cookbook. Most recipes have alternative options, allowing cooks to create their meals with what's available in local markets.

Pizza Camp: Recipes from Pizzeria Beddia by Joe Beddia ($29.95, 9781419724091, April 18, 2017).
Pizzeria Beddia in Philadelphia was named the best pizza place in America by bon appétit magazine. Now pizza chef and store co-owner Joe Beddia is bringing his pie perfection to home cooks in Pizza Camp, the ultimate guide to making crisp, chewy, cheesy and all-around delicious pizza.

Salad for President: A Cookbook Inspired by Artists by Julia Sherman ($35, 9781419724114, May 16, 2017).
Salad is a dish of limitless possibilities according to Julia Sherman, creator of the popular Salad for President blog. Now Sherman's many fresh, dressed and tossed recipes are available in cookbook form, with artistic arrangements designed to showcase the versatility of the salad in all meals and for any occasion.

F*ck, That's Delicious by Action Bronson (Fall 2017).
Rapper, chef and TV star Action Bronson will bring a mix of memoir, recipes, photographs and graphic art to the page with F*ck, That's Delicious. Bronson is best known for his edgy foodie travel show of the same name on VICELAND, VICE's new TV channel. Bronson was a chef in New York City before he turned to rapping. His musical and culinary work have attracted legions of fans.

Cook Beautiful by Athena Calderone (Fall 2017).
Athena Calderone is the founder of, a food, entertainment, design, fashion and lifestyle site. EyeSwoon brings Calderone's sharp aesthetic sense to dishes, interior decoration and more with photographs that are absolutely eye-catching. In her forthcoming cookbook with Abrams, Calderone's great eye turns exclusively to cuisine, and is sure to feature outstanding food photography.

Abrams Image: The 24-Hour Wine Expert by Jancis Robinson

Abrams: Everything I Want to Eat by Jessica Koslow

Abrams: The Forest Feast Gathering by Erin Gleeson

Abrams: The British Table by Colman Andrews

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