Food Catalog

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Food

2 U N I V E R S I T Y O F T E X A S P R E S S | F O O D

03Cookbooks03James Beard Foundation Cookbook of the Year Winners08Latin America12United States

20Food Studies30Forthcoming

v i s i t us onl i ne at

utexaspress.comFront cover photo from The Jemima Code by Toni Tipton-Martin

U N I V E R S I T Y O F T E X A S P R E S S | F O O D 3

COOKBOOKS

YucatánRecipes from a Culinary Expedition

B Y D AV I D S T E R L I N G

With over 275 authentic, easy-to-follow recipes, lively stories of their origins, and

luscious illustrations, here is the definitive work on the foods of Yucatán, one of the world’s

great regional cuisines.

release date | 201491/2 x 11 inches, 576 pages, 385 color and b&w photos,

36 drawings, 3 maps

ISBN 978-0-292-73581-1$60.00 | £42.00 | C$80.00

hardcover, ebook*

2015 James Beard Foundation Cookbook of the Year Award

2015 James Beard Foundation Book Award Winner - International

The Art of Eating Prize for Best Food Book of the Year, 2015

*Denotes Different ISBN


COOKBOOKS

“I was not prepared to be blown away by the richness of the book—a text full of information and interest, conveyed with

passion and intelligence.”—NANCY HARMON J ENK I NS , staff writer at The New York Times and author of seven cookbooks

“Beyond Sterling’s encyclopedic and meticulously researched knowledge of Yucatecan food, his love for and connection to the

region and its fare are evident on every page.”—SAVEUR

“Yucatán is truly extraordinary in its depth and breadth, and the passion and dedication underpinning this work are

clear on every page.”—WINN I E YANG , managing editor of The Art of Eating

“Yucatán is a truly towering achievement. It portrays a rich culture with passion, excitement and scholarly rigor, and it’s

hard to see how this book will be surpassed.”—GARRE T T O L I V ER , brewmaster of the Brooklyn Brewery

“Sterling has written an extraordinary, spirited, deeply researched book that should be read and relished like a novel, page by page, as every recipe, photograph, and

story work together to tell the complex, beautiful story of Mexico’s Yucatán peninsula.”

—TEJAL RAO , food editor and restaurant critic at Bloomberg Pursuits

Praise for Yucatán


COOKBOOKS

ChiltomateCodorniz en Piplán de Chaya y Habanero

Polkanes

Polkanes


COOKBOOKS

Oaxaca al GustoAn Infinite Gastronomy

B Y D I A N A K E N N E D Y

Renowned as the Julia Child of Mexican cooking, Diana Kennedy has now written her magnum

opus—an irreplaceable record of the traditional regional cuisines of Oaxaca.

release date | 201093/4 x 111/2 inches, 459 pages, 302 color photos,

12 maps, 22 color drawings

ISBN 978-0-292-72266-8$60.00 | £42.00 | C$80.00

hardcover, ebook*

an infi nite gastronomy

d i a n a k e n n e d y

an infi nite gastronomy

d i a n a k e n n e d y

Oaxaca al Gusto

2011 James Beard Foundation Cookbook of the Year Award


COOKBOOKS

“A love letter to the rich diversity of cuisines, ingredients, and traditions of Oaxaca.”

—CH ICAGO T R I BUNE

“Intensely researched . . .”—NEW YORK T I MES

“Kennedy is a stickler for authenticity. She isn’t just cooking to create a meal—she’s cooking to preserve

and document dishes”—NPR

“A glimpse into an alternate food universe.”—WALL S T REE T JOURNAL

Fish Vendor, Jamiltepec

Praise for Oaxaca al Gusto


COOKBOOKS

“My Mexico is a masterwork. No other writer has come close to Diana Kennedy in communicating the variety,

richness, and delights of the cuisines of Mexico. Reading the book, for it’s a great read, is like watching a layered

lively video, as images unspool in the mind’s eye. Cooking from it is also a pleasure, for directions are clear and

results exceptional, in my experience.”— N AO M I D U G U I D, author of Burma: Rivers of Flavor

“Diana Kennedy stands in the canon of outstanding people like Fanny Calderón de la Barca, Malcolm

Lowry, and Leonora Carrington, who came to Mexico and made the country their own. The uniqueness of

Diana Kennedy’s journey and brilliant body of work is that she also gave Mexico to itself.”

—JENN I F ER C L EMEN T, prize-winning author and president of PEN Mexico

“My Mexico will certainly aid armchair travelers and cooks alike in gaining a much deeper appreciation for

the people of Mexico and their culinary delights. A must-have cookbook of authentic Mexican recipes and the

stories and people behind the dishes.”—LEE E . CAR T, Shelf Awareness

Praise for My Mexico


COOKBOOKS

My MexicoA Culinary Odyssey with Recipes

Updated EditionB Y D I A N A K E N N E D Y

Now back in print with a fresh design and photographs, My Mexico is the most personal book by Diana Kennedy, renowned as the Julia Child of

Mexican cooking and author of the definitive works on the subject.

release date | 20138 x 10 inches, 487 pags, 42 color photos, 1 map

ISBN 978-0-292-74840-8$39.95 | £27.99 | C$51.95

hardcover, ebook*

upd at e d

ed i t i o n

A

Culinary

Odyssey

with

Recipes

M Y M E X I C O

D i a n a K e n n e d y


COOKBOOKS

Naturally Healthy Mexican CookingAuthentic Recipes for Dieters, Diabetics,

and All Food LoversB Y J I M P E Y T O N

Presenting some two hundred authentic recipes (with nutritional analysis) ranging from traditional tacos and enchiladas to alta cocina Mexicana, this

cookbook shows you how to make Mexican food that is highly nutritious and low calorie, easy to prepare, and completely delicious.

release date | 20148 x 10 inches, 261 pages, 31 color photos

ISBN 978-0-292-74549-0$24.95 | £16.99 | C$28.50

paperback, ebook*

¡Viva Tequila!Cocktails, Cooking, and Other

Agave AdventuresB Y L U C I N D A H U T S O N

With a festive blend of inspired recipes for fabulous drinks and dishes, lively personal anecdotes, spicy cultural history, and colorful agave folk art, proverbs, and lore, America’s premier tequila expert shows us how to savor

the most Mexican of all libations.release date | 2013

8 x 10 inches, 288 pages, 140 color photos, 1 map

ISBN 978-0-292-72294-1$34.95 | £23.99 | C$45.50

hardcover, ebook*

COOKBOOKS


Browned Butter Oysters

“I can’t wait to visit some of the small farms, wineries, and other food producers Terry Thompson-Anderson showcases.

But, in the meantime, I look forward to cooking her well crafted recipes whenever I’m craving that special taste of home.”

—L ISA FA I N , author of The Homesick Texan’s Family Table

“A treasure for anyone interested in great food and wine.”

— NATHAL I E DUPREE , television host and coauthor of Mastering the Art of Southern Cooking

“From farm fresh vegetables and dairy products to wine, Texas on the Table is a complete guide to everything that the Texas

terrain produces. I am so excited to use this book as a reference when creating seasonal specials for my guests.”

—JOHN BESH , Besh Resturant Group

COOKBOOKS



Texas on the TablePeople, Places, and Recipes Celebrating

the Flavors of the Lone Star StateB Y T E R R Y T H O M P S O N - A N D E R S O N

Photos by Sandy Wilson

One of Texas’s leading cookbook authors presents 150 recipes that showcase the state’s bounty of

locally grown food along with fascinating stories of the people who are enriching the flavors of Texas.

release date | 20148 x 11 inches, 464 pages, 189 color and 14 b&w photos

ISBN 978-0-292-74409-7$45.00 | £29.00 | C$56.50

hardcover, ebook*

2015 James Beard Foundation Book Award Nominee - American Cooking

COOKBOOKS


COOKBOOKS

Barbecue CrossroadsNotes and Recipes from a Southern Odyssey

B Y R O B B W A L S HPhotographs by O. Rufus Lovett

The James Beard Award–winning author of the best-selling Legends of Texas Barbecue Cookbook takes us on an extraordinary odyssey from Texas to the Carolinas and back to tell the story of Southern barbecue, past, present, and future—complete with more than seventy recipes.

release date | 20138 x 10 inches, 295 pages, 144 color photos

ISBN 978-0-292-75284-9$24.95 | £16.99 | C$28.95

paperback, ebook*

Brisket Sandwich

“In the end, you feel privileged to have been invited along and a whole lot

smarter about not only smoked meat in all of its many guises, but this lovely and confounding part of the country.”

—LOS ANGELES T I MES


COOKBOOKS

The Salt Lick CookbookA Story of Land, Family, and Love

B Y S C O T T R O B E R T S A N D J E S S I C A D U P U Y

Filled with recipes and prep techniques for the Salt Lick’s legendary barbecue meats and sides, as well as dozens of other classic and contemporary Texas dishes, this lusciously illustrated cookbook tells the heartwarming family story behind one of

Texas’s favorite barbecue restaurants.

Distributed for the Salt lick Resturant, Driftwood, Texas

release date | 20138 x 11 inches, 348 pages, 275 color and 8 b&w photos

ISBN 978-0-292-74551-3$39.95 | £27.99 | C$51.95

hardcover

“Well researched, intimate, and beautifully crafted.”—DALLAS MORN I NG NEWS


COOKBOOKS

UchiThe Cookbook

B Y T Y S O N C O L E A N D J E S S I C A D U P U Y

Expand your gastronomic boundaries with some of the most celebrated recipes of Tyson Cole, a

James Beard Award–winning chef, and founder of one of America’s premier restaurants for

innovative Japanese cuisine, Uchi.

Distributed for Umaso Publishingrelease date | 2011

81/2 x 10 inches, 276 pages, 174 color and 9 b&w photos

ISBN 978-0-292-77129-1$39.95 | £27.99 | C$51.95

hardcover

uchi T H E C O O K B O O K

B Y T Y S O N C O L E A N D J E S S I C A D U P U Y

F O R E W O R D B Y L A N C E A R M S T R O N G

Boquerones Nigiri

“And then there’s Uchi, a nationally recognized

sushi restaurant, opened in 2003, that gives Aus-

tin its strongest claim to a dining renaissance.”

—THE WAL L S T REE T JOURNAL


COOKBOOKS

Jack Allen’s KitchenCelebrating the Tastes of Texas

B Y J A C K G I L M O R E A N D J E S S I C A D U P U Y

Acclaimed Texas chef Jack Gilmore, owner of the popular Austin-area Jack Allen’s Kitchen

restaurants, presents over 150 delicious recipes that feature fresh, seasonal Texas ingredients, accompanied by profiles of the local farmers

who supply them.

Distributed for Jack Allen’s Kitchen Restaurantsrelease date | 2014

91/4 x 11 inches, 300 pages, 350 color photos

ISBN 978-0-292-76359-3$39.95 | £27.99 | C$51.95

hardcover

JACKALLEN’SKITCHEN

Celebrating the Tastes of Texasb y j a c k g i l m o r e a n d j e s s i c a d u p u y

Okra Tomato Salad

“The Jemima Code digs deep to unearth treasures and histories of black cooks, their books, and their recipes. We should all

thank Toni Tipton-Martin for this incredible book.”

—MARCUS SAMUELSSON , author of Yes, Chef as well as chef-owner of Red Rooster Harlem and Streetbird Rotisserie

FOOD STUDIES



FOOD STUDIES

The Jemima CodeTwo Centuries of African American Cookbooks

B Y T O N I T I P T O N - M A R T I NForewords by John Egerton and Barbara Haber

Showcasing one of the world’s largest private collections of African American cookbooks, ranging from rare nineteenth-

century texts to modern classics by Edna Lewis and Vertamae Grosvenor, this lavishly illustrated collection speaks

volumes about America’s food culture.

release date | 20159 x 11 inches, 264 pages, 285 illustrations

ISBN 978-0-292-74548-3$45.00 | £29.00 | C$56.50

hardcover

F or e wor d s b y John Egerton & Barbara Haber

oni ipton-artin

the

CODEemima

· T w o C e n t u r i e s o f ·frican merican

ookbooks


FOOD STUDIES

Josh OzerskyCOLONEL SANDERS

AND THE AMERICAN DREAM

3

Colonel Sanders and the American Dream

B Y J O S H O Z E R S K Y

This engrossing biography of Kentucky Fried Chicken/KFC founder Harland Sanders tells a uniquely American story of a dirt-poor

striver with unlimited ambition who launched one of the world’s most successful brands—and then ended up as a mere symbol for the

corporation that bought him out.

release date | 201251/2 x 9 inches, 156 pages, 24 b&w photos

ISBN 978-0-292-72382-5$20.00 | £13.99 | C$32.50

hardcover, ebook*


“Fascinating”—THE NAT I ONAL

“Witty language and unexpected moments of Americana are reasons to delight in Josh Ozersky’s Colonel Sanders

and the American Dream.”—TR IQUAR T ER LY

Colonel Sanders with Norman Rockwell. Courtesy of KFC Corporation

U.S. Department of Agriculture Pomological Watercolor Collection. Rare and Special Collections, National Agricultural Library Beltsville, MD


FOOD STUDIES

The PecanA History of America’s Native Nut

B Y J A M E S M C W I L L I A M S

This lively history by the acclaimed author of Just Food and A Revolution in Eating follows the pecan from primordial Southern groves to the

contemporary Chinese marketplace to reveal how a nut with a very limited natural range has become a global commodity and endangered heirloom.

release date | 201351/2 x 81/2 inches, 192 pages, 3 b&w photos

ISBN 978-0-292-74916-0$20.00 | £13.99 | C$32.50

hardcover, ebook*


FOOD STUDIES

Texas BBQB Y W Y AT T M C S PA D D E N

Foreword by Jim Harrison Essay by John Morthland

Destined to become a classic like Smokestack Lightning and Legends of Texas Barbecue Cookbook, Wyatt McSpadden’s Texas BBQ is the only large format, full-color photographic odyssey into the world of

traditional barbecue.

release date | 200910 x 113/4 inches, 160 pages, 89 color and b&w photos

ISBN 978-0-292-71858-6$39.95 | £27.99 | C$51.95

hardcover, ebook*


F O O D S T U D I E S

Desert TerroirExploring the Unique Flavors and Sundry

Places of the BorderlandsB Y G A R Y PA U L N A B H A N

From the biology behind flavor to the stories and memories that taste evokes, here is a savory exploration of the terroir of the Southwestern

borderlands—the geological, ecological, and cultural history embodied in the foods of this desert region.

release date | 201251/2 x 81/2 inches, 144 pages, 10 b&w drawings, 1 map

ISBN 978-0-292-72589-8$24.95 | £16.99 | C$28.50

hardcover, ebook*


FOOD STUDIES

Republic of BarbecueStories Beyond the Brisket

B Y E L I Z A B E T H S . D . E N G E L H A R D TForeword by John T. Edge

Republic of Barbecue offers a richly satisfying journey into the world of Texas barbecue as food and culture, filled with first-person stories from pit

masters, barbecue joint owners, sausage makers, and wood suppliers.

release date | 20097 x 10 inches, 255 pages, 108 color and 12 b&w photos, 1 map

ISBN 978-0-292-71998-9$21.95 | £14.99 | C$28.50

paperback, ebook*


s n e a k p r e v i e w

Forthcoming

Nothing FancyRecipes and Recollections

of Soul-Satisfying FoodB Y D I A N A K E N N E D Y

Cookbooksrelease date | spring 2016

Fonda San Miguel

Forty Years of Food and ArtB Y T O M G I L L I L A N D , M I G U E L

R AVA G O , V I R G I N I A W O O D

Cookbooksrelease date | spring 2016


s n e a k p r e v i e w

Forthcoming

Tacos of TexasB Y A R M A N D O RA Y O A N D

J A R O D N E E C E

Food Studiesrelease date | fall 2016

Texas Good Mornings

Breakfast and Brunch in the Lone Star State

B Y T E R R Y T H O M P S O N - A N D E R S O NPhotos by Sandy Wilson

Cookbooksrelease date | fall 2017

The Markets of Mexico

B Y D AV I D S T E R L I N G

Cookbooksrelease date | fall 2018

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Food Catalog

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