Books published by Ten Speed Press

A comprehensive, contemporary portrait of China's culinary landscape and the geography and history that has shaped it, with more than 300 recipes. Vaulting from ancient taverns near the Yangtze River to banquet halls in modern Taipei, All Under Heaven is the first cookbook in English to examine all 35 cuisines of China. Drawing on centuries' worth of culinary texts, as well as her own years working, eating, and cooking in Taiwan, Carolyn Phillips has written a spirited, symphonic love letter to the flavors and textures of Chinese cuisine. With hundreds of recipes--from simple Fried Green Onion Noodles to Lotus-Wrapped Spicy Rice Crumb Pork--written with clear, step-by-step instructions, All Under Heaven serves as both a handbook for the novice and a source of inspiration for the veteran chef.- Los Angeles Times: Favorite Cookbooks of 2016

A narrative history of the craft cocktail renaissance, written by a New York Times cocktail writer and one of the foremost experts on the subject.A Proper Drink is the first-ever book to tell the full, unflinching story of the contemporary craft cocktail revival. Award-winning writer Robert Simonson interviewed more than 200 key players from around the world, and the result is a rollicking (if slightly tipsy) story of the characters--bars, bartenders, patrons, and visionaries--who in the last 25 years have changed the course of modern drink-making. The book also features a curated list of about 40 cocktails--25 modern classics, plus an additional 15 to 20 rediscovered classics and classic contenders--to emerge from the movement.

A gorgeously photographed new take on flower arranging using local and foraged plants and flowers to create beautiful arrangements, with ideas and inspiration for the whole year.Roadside fennel, flowering fruit trees, garden roses, tiny violets; ingredients both common and unusual, humble and showy, Foraged Flora is a new vision for flowers and arranging. It encourages you to train your eye to the beauty that surrounds you, attune your senses to the seasonality and locality of flowers and plants, and to embrace the beauty in each stage of life, from first bud to withering seedpod. Organized by month, each chapter in this visually arresting and inspiring book focuses on large and small arrangements created from the flowers and plants available during that time period and in that place, all foraged or gleaned nearby. The authors reflect on surprising and beautiful pairings, the importance of scale, the scarcity or abundance of raw materials, and the environmental factors that contribute to that availability. Whether picking a small tendril of fragrant jasmine, collecting oversized branches of flowering quince, or making a garland of bay laurel, Foraged Flora is an invitation to seek out the beauty of the natural world.

Featuring more than 100 recipes, Amaro is the first book to demystify the ever-expanding, bittersweet world, and is a must-have for any home cocktail enthusiast or industry professional.The European tradition of making bittersweet liqueurs--called amari in Italian--has been around for centuries. But it is only recently that these herbaceous digestifs have moved from the dusty back bar to center stage in the United States, and become a key ingredient on cocktail lists in the country's best bars and restaurants. Lucky for us, today there is a dizzying range of amaro available-from familiar favorites like Averna and Fernet-Branca, to the growing category of regional, American-made amaro.Starting with a rip-roaring tour of bars, cafés, and distilleries in Italy, amaro's spiritual home, Brad Thomas Parsons-author of the James Beard and IACP Award-winner Bitters-will open your eyes to the rich history and vibrant culture of amaro today. With more than 100 recipes for amaro-centric cocktails, DIY amaro, and even amaro-spiked desserts, you'll be living (and drinking) la dolce vita.