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THE BEST
DIET
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Territory: US/Can | January 6, 2015
to achieve our goal. But with so much
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to women’s,
out which diets will really
work for you. A comprehensive look at
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Caroline Jones Is a former health editor of the Daily
Mirror newspaper and an experienced health and Paleo Paleo weight-loss plans,
CAROLINE JONES
lifestyle journalist who writesis a former
regularly for manyhealth editor of the UK’s Daily
Perricone Perricone from Atkins to the
Mirror newspaper and an experienced health and
national newspapers and magazines.
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Type Personality Type
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who writes regularly
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BSc, MSc, is a senior nutrition scientist for the British choose the one that
zines. She lives in London.
Nutrition Foundation, with degrees in biochemistry Raw Food Raw Food
works for you
and foreword writer BRIDGET BENELAM,
and human nutrition.
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SUPER
The Complete Guide to Cooking with Power-Packed Chia,
Quinoa, Flax, Hemp & Amaranth
by Kim Lutz
978-1-4549-1278-1
$14.95 (Canada $15.95) | Paper with flaps | 7 × 8
144 pages (all in 2-color; 8-pg full-color insert)
Territory: World | October 21, 2014
• Trade mailing (Publishers Weekly, Booklist, The Complete Guide to Cooking with Power-Packed
Library Journal, Kirkus) Chia, Flax, Hemp, Quinoa & Amaranth
• Review copy mailing to cooking, food, and diet/nutrition maga-
zines such as Shape, Better Nutrition, Amazing Wellness, Men’s K I M L U TZ
Health, and Taste for Life MORE THAN
75 DELICIOUS
• Review copy mailing to Edible publications RECIPES
• Review copy mailing to mainstream, lifestyle, and women’s FOR OPTIMAL
HEALTH
publications such as Oprah, Woman’s World, Elle, Life and Style
Weekly, Saturday Evening Post, and Instyle
• Newspaper coverage in food sections
• Outreach to national and local TV producers
• Outreach to healthy-living food bloggers
P RO T E I N • F I B E R • M AG N E S I U M • P H O S P H O R U S • M A NGA N E S E
• Exclusive book giveaways and recipe reprints on food sites such
as Yahoo Food, Eater National, Epicurious, and Food Republic
• Promotions on author’s blog WelcomingKitchen.com
FIVE SUPER SEEDS—IN ONE SUPER VOLUME! Chia, hemp,
• Social media campaign through author platforms on Facebook,
Pinterest, and Twitter flax, quinoa, and amaranth are tiny powerhouses that deliver whopping
amounts of protein, essential fatty acids, and great taste in every serv-
• Appearances to coincide with author’s speaking schedule
ing. Perfect for vegan and gluten-free diets, they’re the stars of these 75
• Digital culinary catalog
mouthwatering recipes, which range from muffins and breads to salads,
• Included on the culinary landing page
soups, and desserts. Essential for anyone interested in eating healthily…
• Blads available
and deliciously.
ALSO AVAILABLE
978-1-4027-9943-3 978-1-4549-0625-4
$14.95 (Canada $17.95) $14.95 (Canada $17.95)
Chocolate
90 Sinful and Sumptuous Indulgences
by Elisabeth Johansson
978-1-4549-0898-2
$24.95 ($26.95 Canada) | Hardcover with Jacket | 7 1/2 × 10
256 pages (all in color)
Territory: WENG | September 2, 2014
Hattie Ellis
HATTIE ELLIS lives in London and East Sussex. She is the author
of several award-winning books, including Sweetness & Light: The
Mysterious History of the Honeybee (Crown). She writes regularly
for the Times, Telegraph Weekend, FT Weekend, the Daily Mail, and
various other publications.
DECORATING
COOKIES PARTY
10 Celebratory Themes | 50 Designs
HOLIDAY CHEER Recipes and Decorating Ideas for Your Best Christmas Ever
Title: Holiday Cheer
Christmas Ever
by Size:
The EditorsMake it you> most festive
10.5" X 7.875"
of Good Portrait
Housekeeping, Redbook and Country Living
Extent: 128ppholiday
978-1-61837-143-0 season eve>!
+ends+case+jacket
$19.95 ($21.95 Canada) | Hardcover with Jacket | 7 7/8 × 10 1/2
Paper: 140gsm Chinese Gold Sun Woodfree
This book is brimming with delicious Christmas recipes,
128 pages (all in color)
great gifts to make and bake—including cookies galore—
Jacket template
Breast with Spinach-Herb Stuffing P Beef
• Review copy mailing to food, craft,
Tenderloin with Shallot Sauce P Golden Mashed
Potatoes with Fried Onions & Bacon P Butternut
and home decorating magazines
T
Squash Stuffing P Cranberry-Ginger Chutney
P Roasted Green Beans with Preserved Lemon 0.25"(wrap around area)
• Review copy mailing to food and
& Pine craft
Nuts editors
P Chocolate Gingerbread Cake
at daily newspapers P Old-Fashioned Pecan Pie P Red Velvet
Snowball Cake P Best Linzer Cookies
P Sugar & Spice Snowflakes P English
• Online outreach to food, craft, andPhome
Tea Cakes Currieddecorating
Lentil Soup Mixblogs Recipes and Decorating Ideas for Your Best Christmas Ever made y
holiday
P Matchbox Advent Calendar
• Pitch for Holiday Gift Guides ing and
treats t
• Included on the Sterling Holiday Gift Guide landing page bedeck
you can
Gath
Back flap Back jacket Spine Front jacket Front flap 10.75" Christm
Here ar
GOOD HOUSEKEEPING, COUNTRY LIVING, AND REDBOOK— includi
room G
the source for the recipes in this book—have a combined audience Potato
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3.75" 8.125" 0.71" 8.125" 3.75" Crust A
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0.25"(wrapISBNaround area)
978-1-61837-143-0
5 1 9 9 5> From the Editors of
Remarks: 9 781 61 8 371 430
Manufactured in China
Good Housekeeping < Redbook < Country Living
1. The above jacket template has not included bleeding area. Please allow at least 1/8" for that on four sides.
slow cooker
slow cooker 200 Recipes for Every Meal
Meanwhile, for the fresh tomato salsa, mix all of the ingredients For the fresh tomato salsa
together in a bowl and season, to taste, with salt, freshly ground black 6 tomatoes, chopped
pepper and more lime juice. ½ red onion
1 tbsp lime juice (about ½ lime)
For the guacamole, mash the avocado pieces and garlic together until
small handful chopped fresh
smooth, then stir in the lime juice and season, to taste, with salt, freshly
coriander
ground black pepper and more lime juice.
½ garlic clove, finely chopped
To serve, remove the skin and fat from the pork shoulder and shred 1 tsp olive oil
the meat with two forks. Place the meat into a bowl. Mix the chipotle For the guacamole
sauce with two tablespoons of the cooking liquid and pour the mixture
2 avocados, peeled, chopped
over the pork. Mix until the pork is coated in the sauce.
½ garlic clove, finely chopped
To serve, arrange the pork on a serving plate and spoon the salsa and 1 tbsp lime juice (about
guacamole into separate bowls. Warm the tortillas according to packet ½ lime), plus more to taste
instructions and serve alongside. salt and freshly ground black
pepper
12–16 flour tortillas, to serve
SERVES 4
h e a r t y m e a l s 57
Sushi with Style
by Ellen Brown
NEW
EDITION
978-1-4549-1122-7
$14.95 ($15.95 Canada) | Kit | 10 1/4 × 11 1/4
80 pages (full-color book + components)
Territory: World | October 7, 2014
Wild Spice
• Trade mailing (Publishers Weekly, Booklist,
Library Journal, Kirkus)
• Review copy mailing to cooking and food magazines such as
Taste of Home, Cooking Light, and Everyday Food
• Newspaper coverage in food sections
• Outreach to food bloggers with a focus on Japanese cooking
• Exclusive book giveaways and recipe reprints on foodsites such
as Yahoo Food, Eater National, Food Republic, Chowhound.com,
Grub Street, and Serious Eats 120 E XO T IC R ECI PES
from Around the World,
• Digital culinary catalog
Blended to Perfection
Woman’s Day
Easy Everyday Lighter Dinners
Healthy, family-friendly mains, sides and desserts
by The Editors of Woman’s Day
978-1-61837-141-6
$16.95 ($18.95 Canada) | Hardcover with Jacket | 7 3/8 × 9 1/4
160 pages (all in color)
Territory: WEX* | October 7, 2014
p117
Main Courses
p114
2 Tbsp olive oil 1 Heat 1 Tbsp oil in a large skillet over medium heat. Add the onion, sprinkle
1 large onion, finely chopped with the caraway and ½ tsp each salt and pepper and cook, covered, stirring
2 tsp caraway seeds occasionally, for 6 minutes. Uncover and continue cooking until the onions are
Kosher salt and pepper
beginning to brown around the edges, 4 to 5 minutes more.
p110
½ small head red cabbage (about 2 Add the cabbage and cook, stirring occasionally, for 4 minutes. Add
1 lb), cored and chopped the vinegar and 2 Tbsp water and simmer until nearly all of the liquid has
¼ cup balsamic vinegar evaporated, about 3 minutes.
2 tsp orange zest plus 3 Stir in the orange juice and zest. Add the raisins and lentils and toss to
¼ cup juice combine. Cook until the lentils are heated through and the cabbage is just
½ cup golden raisins tender, 3 to 4 minutes more.
1 15-oz can low-sodium 4 While the cabbage is cooking, heat the remaining Tbsp oil in a separate
lentils, rinsed
large skillet over medium heat. Season the cod with ¼ tsp each salt and
4 6-oz skinless cod fillets pepper and cook until golden brown and opaque throughout, 3 to 4 minutes
Fresh flat-leaf parsley, per side. Toss the cabbage with the parsley, if desired, and serve with the fish.
for serving
PER SERVING 382 CAL, 6.5 G FAT (1 G SAT FAT), 65 MG CHOL, 558 MG SOD, 36 G PRO, 46 G CAR, 11 G FIBER
Recipe remix
Start with 1 basic recipe, get 4 delicious dishes
by The Editors of Woman’s Day
978-1-61837-142-3
$16.95 ($18.95 Canada) | Hardcover with Jacket | 7 3/8 × 9 1/4 Start with 1 basic recipe, get 4 delicious dishes
160 pages (all in color)
Territory: WEX* | January 6, 2015
DINNERS
Pizza party
Shape your dough like a pro,
then top it off with exciting flavor
combos that really deliver.
START
HERE
76 R E CI PE R EM I X
2 Bacon, corn & poblano pizza 3 Salami, spinach & 4 Lasagna pizza 5 Lemony zucchini, fresh garlic
ACTIVE 15 MIN • TOTAL 40 MIN • SERVES 4 provolone pizza ACTIVE 10 MIN • TOTAL 35 MIN • SERVES 4 & Parmesan pizza
COST PER SERVING $1.07 COST PER SERVING $1.63
ACTIVE 10 MIN • TOTAL 35 MIN • SERVES 4 ACTIVE 10 MIN • TOTAL 35 MIN • SERVES 4
COST PER SERVING $1.28 COST PER SERVING $1.07
Heat the oven and prepare the pizza dough as Heat the oven and prepare the pizza dough as
directed. Cut 6 slices bacon into 1-in. pieces. Cook Heat the oven and prepare the pizza dough as directed. In a medium bowl, combine ¾ cup part- Heat the oven and prepare the pizza dough as
the bacon in a medium skillet over medium heat, directed. Arrange 1 bunch spinach (thick stems skim ricotta, 2 cloves garlic (finely chopped), 1 oz directed. Using a vegetable peeler, remove 3 strips
stirring occasionally, for 4 minutes. Transfer to a discarded; large leaves torn), ¼ lb thinly sliced Parmesan (grated; ¼ cup) and ½ tsp each salt and of zest from a lemon; thinly slice the zest. In a large
paper towel–lined plate. In a large bowl, toss together provolone and 2 oz thinly sliced hard salami over pepper. Fold in ½ cup each fresh flat-leaf parsley bowl, toss together the zest, 3 medium zucchini
1 cup fresh corn kernels (from 1 to 2 ears), 1 large the dough. Scatter 2 pepperoncini peppers and fresh basil (chopped) and 1 oz mozzarella (about 1 lb; thinly sliced) and 2 large cloves garlic
poblano or green bell pepper (seeded and thinly (thinly sliced) over the top and bake as directed. (grated; ¼ cup). Spread ¾ cup marinara sauce over (thinly sliced) with 2 Tbsp each olive oil and grated
sliced), 3 scallions (thinly sliced), 1 Tbsp olive the dough; dollop the ricotta mixture over the top. Parmesan, ¼ to ½ tsp crushed red pepper flakes
oil and ¼ tsp each salt and pepper. Fold in 3 oz P E R S E RV I N G 449 CAL, 14 G FAT (6 G SAT FAT), 34 MG CHOL, 1,317 MG SOD, Sprinkle with 2 oz mozzarella (grated; ½ cup) and and ½ tsp salt. Scatter the mixture over the dough;
Monterey Jack cheese (grated; ¾ cup) and the 23 G, PRO, 58 G CAR, 2 G FIBER bake as directed. sprinkle with 2 Tbsp grated Parmesan. Bake as
bacon. Scatter the mixture over the dough and bake directed.
as directed. P E R S E RV I N G 474 CAL, 12 G FAT (5 G SAT FAT), 20 MG CHOL, 1,245 MG SOD,
24 G PRO, 65 G CAR, 2 G FIBER
P E R S E RV I N G 379 CAL, 10 G FAT (2 G SAT FAT), 4 MG CHOL, 899 MG SOD,
P E R S E RV I N G 501 CAL,18 G FAT (6 G SAT FAT), 32 MG CHOL, 1,098 MG SOD, 14 G PRO, 58 G CAR, 2 G FIBER
22 G PRO, 65 G CAR, 1 G FIBER
by Hearst Books
This incredible cookbook showcases more
978-1-61837-148-5
than 90 delectable yet doable dishes and
drinks created by an array of talented
$24.95 ($26.95 Canada) | Hardcover with Jacket | 8 x 9 1/4
kitchen stars.
192 pages (all in color)
Celebrity Chefs is filled with many delicious
Celebrity Chefs
Territory: WENGX
recipes. Start with | October 21, 2014
the flavorful*appetizers
that will create a memorable beginning
to a meal, such as Emeril Lagasse’s Herbed
Goat Cheese Buttons. There are fabulous
salads and soups you won’t want to miss,
Appetizers
Start your meal with a bang
by cooking up a few of these
delicious and creative recipes
from some of your favorite
chefs. Emeril Lagasse’s Herbed
Goat Cheese Buttons and
Hubert Keller’s Mango-Avocado
Bruschetta are the perfect party
foods to get your guests in a
festive mood.
3 Season lamb all over with salt and pepper. In a large ovenproof
skillet, heat oil over medium-high heat. Add lamb and sear until
browned, 3 minutes per side. Remove from heat; cool slightly.
Smear miso mixture onto lamb. Press panko into miso mixture on
rounded side of lamb.
Laurel Glen
4 Place skillet in oven; roast until an instant-read thermometer Cabernet Sauvignon
inserted into center of rack registers 130˚F, 20 to 25 minutes. Full-bodied and
Place lamb on a cutting board and let rest 5 minutes. concentrated red
from Sonoma valley
5 Cut rack into 4 double chops. Serve with collard greens.
Meat 97
Oz Clarke’s Pocket Wine A-Z 2015
by Oz Clarke
Z
978-1-909815-37-7
$14.95 ($15.95 Canada) | Paperback with Flaps | 3 3/4 × 7 1/2
368 pages (all in 2-color)
Territory: US/Can | October 7, 2014
CLARKE
general, Oz is Britain’s most popular wine writer.
POCKET
WIN E
_
A Z
2015
OUR
098-117 A-Z 26/03/2014 17:53 Page 102
BEST- LOVE
WINE WRITE D
■■■■■■■■■■
CABERNET SAUVIGNON
BEST PRODUCERS
R
Wine made from Cabernet Sauvignon in places like Australia, France
California, Chile, Bulgaria, even in parts of southern France, Bordeaux CALON-SÉGUR, COS
has become so popular that many people may not realize where D’ESTOURNEL, GRAND-PUY-LACOSTE,
LAFITE-ROTHSCHILD, LATOUR, LÉOVILLE-
it all started – and how Cabernet became the great, omnipresent
BARTON, LÉOVILLE-LAS-CASES, LÉOVILLE-
red wine grape of the world. POYFERRÉ, LYNCH-BAGES, Ch. MARGAUX,
MONTROSE, MOUTON-ROTHSCHILD,
WINE STYLES PICHON-LONGUEVILLE, PICHON-
Bordeaux Cabernet It all began in Bordeaux. With the exception of a LONGUEVILLE-LALANDE, PONTET-CANET,
RAUZAN-SEGLA; South-West TOUR DES
lively bunch of Merlot-based beauties in St-Émilion and Pomerol, the GENDRES, VERDOTS; Provence TREVALLON
greatest red Bordeaux wines are based on Cabernet Sauvignon, with
varying amounts of Merlot, Cabernet Franc and possibly Petit Verdot Other European Cabernets
Italy CA’ DEL BOSCO, GAJA, ISOLE E
blended in. The blending is necessary because by itself Cabernet makes OLENA, LAGEDER, MACULAN, ORNELLAIA,
such a strong, powerful, aggressive and assertive wine. Dark and tannic Castello dei RAMPOLLA, San Leonardo,
when young, the great Bordeaux wines need 10–20 years for the SASSICAIA, SOLAIA, TASCA D’ALMERITA,
aggression to fade, the fruit becoming as sweet and perfumed as fresh Tua Rita. Spain Blecua, Enate, Jané
Ventura, MARQUES DE GRIÑON, TORRES.
blackcurrants, with a fragrance of cedarwood, of cigar boxes, mingling
magically among the fruit. It is this character that has made red Bordeaux
famous for at least two centuries.
New World Cabernets
Australia BALNAVES, CAPE MENTELLE,
CULLEN, Forest Hill, Fraser Gallop,
ALL THE WINE INFORMATION YOU NEED—right in your
Cabernet worldwide When winemakers in other parts of the world
pocket! The 23rd edition of Oz Clarke’s classic Pocket Wine Book has
HARDYS (Thomas Hardy), HENSCHKE,
sought role models to try to improve their wines, most of them HOUGHTON (Jack Mann, Gladstones),
automatically thought of Bordeaux and chose Cabernet Sauvignon. It was HOWARD PARK, LEEUWIN, MAJELLA, MOSS
lucky that they did, because not only is this variety easy to grow in almost WOOD, PARKER COONAWARRA ESTATE,
top wine producers and 7,000 wines, detailed vintage charts, maps, illus-
Europe Many vineyards in southern France now make good, affordable DIAMOND CREEK, DOMINUS, DUNN,
Grace Family, HARLAN, HARTWELL,
Cabernet Sauvignon. In the Loire, Anjou’s warmest sites produce well- Ladera, LAUREL GLEN, Long Meadow
structured examples in top years. Spain produces some good varietal Ranch, Peter MICHAEL, MINER, NEWTON,
102 103
GO ON A CULINARY JOURNEY with Terry
Walters—a leader of the clean-food move-
TErry
WALTErs ment. In this seasonal cookbook and lifestyle
guide, she empowers you to make mindful,
EAT cLEAn LIVE wELL
EAT
the harvest to natural cleansing and tonics for
immune support. Delicious gluten-free, vegan
recipes that everyone will love include Grilled
Avocado with Peach Tomato Salsa, Crunchy
Quinoa and Cabbage Salad, and Coconut
LIVE
Eat Clean. Live Well
Clean Food Made Quick,
Easy and Delicious
by Terry Walters
WELL
TErry WALTErs
978-1-4027-7927-5
$30.00 ($33.00 Canada)
Hardcover with Jacket | 8 x 9
304 pages (all in color)
AuThor of ThE bEsT-sELLIng
CLEAN FOOD And CLEAN START Territory: World
November 4, 2014
I feel its warmth on my back as I work in the garden, see its rays
breaking through the forest as I hike, fight against its intensity as I run
and bike, and enjoy its penetrating heat even just driving in my car or
sitting on my front porch. With the sun’s energy, everything flourishes
in my garden and in my life. My spirit is lifted, my mood lightened
and my good health supported. Like the plants around me, I stand
tall to soak it all in. There is a fullness and spontaneity to summer that
makes everything possible. A long bike ride, a full day of work, a visit
to the farm and dinner with family and friends. Six months from now
I’ll be wondering how I fit it all in. And yet in summer, it flows easily.
Impromptu activities and unexpected adventures make life rich and
nourishing, and I haven’t even gotten to the food! My visits to the farm
connect me with my farmer and the community that the farm brings
together. I revel over freshly-picked berries that stain my hands and
teeth, juicy peaches I have to slurp as much as bite, and sweet tomatoes
in every size and color, begging to be eaten with just a shaker of salt. I
taste as I shop, thinking that the farm should weigh me when I arrive
and then again when I leave, and charge me accordingly. It is summer
after all. Who could possibly resist?
Peppermint Slice
the RequeSt FoR thiS ReciPe came via email from Australia.
“Please clean up my husband’s favorite holiday dessert” it said. I quickly
learned that Peppermint Slice is traditional Down Under, but its
chocolate biscuit, peppermint icing and chocolate topping are anything
but clean…until now. Enjoy mates!
toP P inG Remove from refrigerator 30 minutes prior to serving. lift dessert out
6 ounces dark chocolate of baking dish by pulling up paper. Gently cut dessert into 25 squares,
(70% cacao or more) about 11⁄2 x 11⁄2 inches each, and serve.
1
⁄4 teaspoon virgin
coconut oil m a keS 25 bars
1
⁄4 teaspoon coarse sea salt
21⁄2 cups water in small pot, combine water, shiitake mushrooms and kombu. Bring
2 dried shiitake mushrooms, to boil and press down on mushrooms and kombu so they stay
broken into pieces submerged. Reduce heat and simmer 20 minutes. Scoop out and
2 strips kombu discard solids and stir in tamari, mirin and maple syrup. Simmer
1
⁄4 cup tamari 5 minutes longer, remove from heat and set aside.
1
⁄4 cup mirin cook noodles according to directions on package. Drain and set aside.
1 tablespoon maple syrup
8 ounces 100% buckwheat in small skillet, toast sesame seeds until lightly browned and fragrant.
noodles (soba) Remove from heat, transfer to mortar and add sea salt. Grind with
2 tablespoons sesame seeds pestle until seeds are half broken and mixture is well blended. Set aside.
1
⁄4 teaspoon sea salt cut stems out of collard greens and stack leaves so they’re all facing
8 whole collard leaves the same direction. Roll from one side to the other to form a log and
1 tablespoon extra virgin cut crosswise into 1⁄4-inch ribbons.
olive oil
1
⁄2 cup red onion wedges Heat large cast iron skillet over medium-high heat and add olive oil.
visually divide skillet into five pie slices and place one vegetable in each
1
⁄2 cup julienned carrot
area — collard greens, onion, carrot, daikon and maitake mushrooms.
1
⁄2 cup julienned daikon Sauté 2 minutes pushing ingredients gently with a wooden spoon so
1
⁄4 pound maitake mushrooms that they don’t stick but stay roughly in their defined area. add water
(or variety of choice), and simmer vegetables until collards are wilted (about 1 minute longer).
broken up
Push ingredients closer to edge of pan and transfer cooked noodles
1
⁄4 cup water to center of skillet.
S e Rve S 4
ALSO AVAILABLE
978-1-4549-0010-8 978-1-4549-1350-4
$30.00 (Canada $33.00) $19.95 (Canada $21.95)
HOT ON THE HEELS of the successful
Eating the Alkaline Way, Natasha Corrett
and Vicki Edgson expand on the principles
of alkaline eating. Their follow-up features
at-a-glance charts with alkaline ratings for
common foods; advice on creating an alkaline-
based pantry; and information on equipment
and cooking methods. More than 100 recipes
are organized by occasion, from Eating Out-
doors to Fixes and Boosters.
makes 6 to 8 ice pops the chefs at LUX* Island Resorts to cook the
4 ripe apricots, pitted
¼ cup alkaline or filtered water
1 cup blueberries
scant ½ cup goat’s yogurt VICKI EDGSON is a nutritional therapist who
works with medical doctors to create a bridge
2¾ cups strawberries
¼ cup alkaline or filtered water
1 banana
1 tbsp raw cashew nuts
scant ½ cup alkaline or
filtered water
between allopathic medicine and complemen-
14 oz pineapple, skin removed
⅓ cup alkaline or filtered water
tary practices. The author of six books, Vicki
also helped found The Food Doctor in the UK,
Purée the ingredients for each flavor in a high-
speed blender. Make each flavor separately, so that
you have a palette of tastes to play with. And do
rinse the blender in between.
120 H o n e s t l y H e a lt H y f o r l i f e
sesame Burgers
These veggie burgers could fool any beef-burger In a pan, heat 2 tablespoons of sunflower oil over
junky and are perfect to eat while watching a movie. medium heat. Add the onion and a pinch of salt and
Keep leftovers in the refrigerator in an airtight sauté for 2 minutes. Next, add the eggplant. After
container and take to work for lunch the next day. around 3 minutes, when the oil has been absorbed,
They work especially well with a spicy salsa, so if add ½ tablespoon of oil and cook for another
you’re inclined that way, rustle one up. 5 minutes before adding the tomato. Next, add the
tomato and cook for another 2 to 3 minutes.
makes 6 burgers
Put the chickpeas, eggplant mixture, grated garlic,
2½ tbsp sunflower oil, plus extra for sautéing
and carrots into a blender. Pulse until you have a
½ small red onion, thinly sliced
rough mixture.
a pinch of Himalayan pink salt
1 eggplant, cut into ½-in cubes Transfer the mixture from the blender into a bowl
1 large vine tomato, thinly sliced and add the chopped cilantro and oats. Mix
14 oz canned chickpeas, rinsed and drained together well and then shape into patties in your
½ clove garlic, grated hand; I make mine around 3¼ inches across and
1 small carrot, very thinly sliced or grated ½-inch thick. Roll each patty in sesame seeds and
3 tbsp cilantro, chopped then sauté in sunflower oil for 1 to 2 minutes on
1¾ cups oats each side, until golden brown.
¾ cup sesame seeds, for coating
Make the yogurt dressing by mixing together the
For the yogurt dressing: ingredients and—hey presto—you have a
1 tsp cilantro, chopped fabulously fresh dipping sauce.
finely grated lemon zest of ¼ lemon
Serve the burgers with the yogurt sauce and a big
scant ½ cup goat’s or sheep’s yogurt
vibrant salad.
(use a dairy-free version to keep this entire
recipe vegan)
Know
don’t rely on a food’s taste
your acid
You may think you can tell which foods are acid and the tongue, such as citrus fruits, tomatoes, pickled
which are alkaline by how they taste, but you’d be vegetables (like ginger or Japanese umeboshi
wrong. There are many foods that taste neutral, plums), actually become alkaline, with the added
from your
such as yogurt, that when digested become acidic benefit of improving your digestive function as a
in the digestive system. And, lemon or lime for result. Whereas some foods, such as meat, dairy
alKaline
instance, might taste acidic, but when digested produce, and refined cereals, produce an acidic
these become alkaline. ash and become acid-forming in the body. This
When you eat food, it is digested by various transformation during the digestive process is the
enzymes secreted in the mouth, stomach, and most important concept to grasp, as it is not the
The last time you might have eventually small intestines. The digested form of taste that counts, but rather the effect it has on
come across the term “pH” a food is what we call its “ash” and it is different the digestive system as a whole.
was during a school chemistry from the original food. The ash of a food is the fully When your body is bombarded with acid-
class and it’s probably not digested version that is broken down into a liquid forming foods, it has to rely on supplies within
something you’ve ever thought state, ready for absorption into the bloodstream, your body to recalibrate your blood pH so that
of with respect to food. But for transport around the body so it’s available to it stays within its strict limits, which can mean
getting to grips with the all body cells wherever they are. leaching minerals out of your bone tissue or
basics of acid and alkaline in Typically, the ash of foods that taste tart on putting extra work on your kidneys and liver.
terms of food is simple—we’ll
show you how—and it helps
to explain why alkaline eating
benefits your body.
What is pH?
The values of pH are measured from 0 to 14:
those values from 0 to 6.9 are acidic;
those values from 7.1 to 14 are alkaline;
while 7 is said to be neutral.
1 2 3 4 5 6 7 8 9 10 11 12 13 14
For your body to work optimally, all the biochemical reactions that take
place to supply you with energy, digest your food, and control your mood (to
name but a few) have to take place in controlled conditions. The pH of blood
sits in a narrow range of 7.35–7.45, slightly alkaline, and your body does
everything it can to maintain this value.
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ment(Publishers
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possibilities,
Library Journal, Kirkus)
including recipes featuring
apples astowell
• Review copy mailing as one food,
cooking, made and
with strawberries (these
women’s magazines
chips taste great tucked
• Review copy mailing to Edible
into dishes of icepublications
cream).
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chipsontoback
key flap
media
• Outreach to national and local TV producers
• Included in the c ulinary landing page
During a long run as Senior Art Director of Lark Books, CHRIS BRYANT became the in-house
• Digital culinary catalog
food authority. His knowledge of cooking and culinary trends helped guide Lark’s food titles,
including Cake Ladies, A Year of Pies, and the Homemade Living series. Chris is a professional • Online outreach to food sites and blogs
food and photo stylist and recipe developer. He is a member of Southern Foodways Alliance, • Social media campaign through author
Slow Food USA, and Culinary Historians of Piedmont, NC. Chris is developing his own food platforms: blog, Facebook, and Twitter
blog, extraslaw.com, to go live September 2014. He lives in Asheville, NC. • Local author events (Asheville, NC)
FRying SteP-By-SteP
1. 2. 3. 4. 5.
Cut thin, even slices. soak starchy foods in water. arrange the slices on a roll and blot them until prepare a drain station for frying.
kitchen towel. they’re dry.
6. 7. 8. 9.
When the oil is ready, add the slices. Constantly stir and turn the chips while they fry Transfer the chips to the draining station. season the chips the second they come out of the oil.
oabGuEsT
abaCOnTribuTOr
bababababp
Marissa Lippert (nourishkitchentable.com)
FRIed
POTATO 47
Baked
MARC GROSSMAN grew up in New York and now lives in Paris with his wife and children.
What began, for the author, as “a minor homesick craving—say, for a fresh bialy from Kos-
sar’s or a piece of cheesecake from Junior’s”—grew into a “full-blown culinary obsession,”
which, happily, has resulted in a splendid collection of recipes and photographs that recreate
the wildly varied experience of eating in New York. Grossman is the creator of two organic
food establishments located in Paris—Bob’s Juice Bar and Bob’s Kitchen. He has also written
books on smoothies, muffins, and bagels.
smoked
salmon
bagel
The classic New York breakfast
sandwich as sold at fine
establishments like Murray’s
Sturgeon Shop on the Upper
West Side of Manhattan.
Nothing can beat it!
makes 2 sandwiches
Preparation time: 5 minutes
ingredients
2 bagels (page 72)
2¾ oz plain cream cheese
7 oz smoked salmon
2 slices white onion (optional)
6 thin slices of tomato
chinatown
A neighborhood that expresses a world
of its own: Traditional Chinese restaurants
serving Sichuan and Cantonese food,
Vietnamese and Malaysian restaurants,
Peking duck restaurants, fish markets,
coffee shops, yum cha, bubble tea cafés,
ice cream shops, and more …
134 xxxxxxxxxxxx
THIS COOKBOOK DOES FOR PIES what
cupcakes did for cake: shrink the size so
they’re easy to cook, freeze, serve, or pack
for lunch while keeping ALL the flavor of the
original. Featuring 116 recipes both savory and
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Spiced Apple Parcels to White Chocolate and
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pocket PI E S
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M I N I EM PANADA S , PA STI ES , TU RN OVERS & M O RE
Kneading pastry
Kneading pastry Resting pastry
Resting pastry Rolling pastry
Rolling pastry Lining a dish
Lining
or pan
a dish or pan Docking pastry
Docking pastry Baking blind
Baking blind
Strictly speaking,
Strictly
pastry speaking,
isn’t really pastry isn’t really The resting time The in resting
the refrigerator
time in the forrefrigerator
This for
is done either
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either on using
the counter, using If the pastry has If been
the pastry rolledhas outbeenon rolled out on recipes require
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necessary to it isbake
necessary
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kneaded as a bread
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breadbe dough would pastrybeis usuallypastry aboutis30 usually
minutes about– this 30 minutesa minimum
– this amount a minimumof flouramount
to prevent of flour to prevent the counter, place the counter,
the rolling place
pin in the rolling pin in
“docked” to prevent
“docked” it rising.
to prevent
Prick the
it rising. Prick
pastrythe
blind (ie,pastry
cook it blind
without(ie, cook
a filling).
it without a filling).
kneaded; it’s just
kneaded;
quickly it’s andjust lightly
quickly and lightly is vital for success. is vital During
for success.
this time, During this time,sticking – excess sticking
flour simply
–POULTRY
excess upsets
PIES
flour simply upsets the center of the thepastry,
centerflap of thehalfpastry,
the flap half the all over, pastry
pastry about all¾ inch
over,apart,
aboutusing
¾ inch apart,
For best
usingresults,Forfollow
bestindividual
results,POULTRY
follow
recipes.individual recipes.
PIES
shaped into a block
shaped or into
circle a for
block theor circle for thethe
protein (gluten) the protein in the flour(gluten) relaxes,
in the flourthe relaxes,
balance of thethe balance
ingredients of the– or ingredients – or pastry over thepastry pin, hold overthe thepin pin,uphold the pin up or a pastry
a fork a fork
docker.
or a pastry
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docker. If theLinepastry
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case with pastry
eithercase with either
resting process.resting process. resulting in pastry resultingthat feels in pastry
greatthat in feels great between
in sheets
between
of parchment sheets spanish
or
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one hand, thesupporting
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withisaindeep
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a deep side a piece
like of foil ora piece
parchmentof foilpaper,
or parchment
fill paper, fill
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the other hand. with the other hand. a pie dish, prick a pie
the dish,
side or prick
wallthe
of side
the or wall theofcavity
the with the uncooked
cavity withrice,uncooked
pulses or rice, pulses or
Use the least amount
Use theofleast flouramount
possible of flour possible 5½ ounces cured chorizo sausage, sliced thinly
1½ pounds chicken thigh fillets, chopped coarsely
1 Heat large saucepan; cook chorizo, turning, until
crisp. Remove from pan. Cook chicken, in batches,
pastry as well as
pastry
the base.
as well as the base. ceramic or metal ceramic
beads. orThis
metal is to
beads.
weight This is to weight
when shaping thewhen
MEATpastry,
shaping
PIES just theenoughpastry, Resting to
tojust enough is usually Restingdoneisright usuallyafter done
the right after theare manyThere
There types, aresizes
many and
1 types,
shapes
medium sizes
red and shapes
onion, chopped coarsely Liftuntilthe pastry
browned over
all over.Lift
Removethe
the
from pastry
dish
pan. and
overease the dish and ease the pastry evenly thetopastry
prevent evenlyrisingto during
prevent rising during
2 celery stalks, trimmed, chopped coarsely 2 Add onion, celery, pepper, fennel and garlic to pan;
stop the doughstopsticking
the dough counter to thepastry
to the sticking counter is made.pastry Shapeisthe made. pastry Shapeinto the a pastry of into
rolling a pins available,
of rolling pinsmade available,
8 from
ounces roastedmade from
red pepper, chopped coarsely it over the until
cook, stirring, base, it over
remove
softened. Addthe the
base,
saffron, pin,
paprika, remove
then the pin, then the baking. Bake thethebaking.
pastryBake casethe for pastry
the case for the
1 small fennel bulb, trimmed, sliced thinly paste and the water; bring to a boil. Return chicken
or board. or board. block or circle,block the same or circle,
thickness the same all the thickness
wood,all ceramic,
the wood,
plasticceramic,
or glass; plastic
all work or glass; all work
2 cloves garlic, crushed
gently push thegently pastrypush around
and chorizo to pan. Reduce heat, simmer, uncovered,
the thepastryside
around the side specified time.specified
Remove the time. dish
Remove
from the dish from
beef shiraz pies way through, enclose way through, the pastry enclose in plastic
the pastrywell.
in plastic
It’s important
well.when
It’s important
pastry is when
being
½ teaspoon pastry
saffron threads is being of about
the15dish,minuteswithoutof chicken
or until thestretching
dish,
is cooked withoutit. stretching it.
through
the oven, carefullythe oven,
lift thecarefully
foil or paperlift the foil or paper
3 teaspoons mild paprika and sauce thickens. Stir in olives. Transfer to 6-cup
Marble is the perfect
Marblesurface
is the perfect
on which surface
to on wrap andtorefrigerate
which wrap and for therefrigerate
time stated for the time stated
rolled out that rolled
an even outpressure
that ¼ancupis evenused
tomato pressure
paste is used If the
ovenproofpastry
dish. has If been
the pastry rolledhas between
been rolled between up to remove the up weights
to remove from thetheweights
pastryfrom the pastry
1½ pounds beef chuck steak, chopped coarsely 1 Preheat oven to 350°F. Oil six-hole (¾-cup) texas ¾ cup water 3 Meanwhile, preheat oven to 425°F. Arrange potato
handle pastry, and
handlestainless
2pastry, steel
and
tablespoons plainis
stainless
quite flour
(all-purpose) in the
steel recipe.
is quite Ainlot
muffin pan. the ofrecipe.
recipesAsuggest lot of recipes suggest to try and keeptothe trypastry
and keep the½same
the pastry
cup seeded blackthe
olivessame sheets of parchment
slices, slightly sheets
overlapping, paper,
of parchment
over chicken remove paper,
mixture. the remove the case to the counter.
case to Leave
the counter.
the weights Leave the weights
Bake, uncovered, about 45 minutes or until potatoes
good too, but good
a laminated,
too, buttiled
a laminated,
¼ cup olive oil
or
1 medium yellow onion, chopped finely
another
tiled or resting another
after the resting
pastryafter has been
2 Toss beef in flour, shake away excess. Heat half the
oil in large frying pan; cook beef, in batches, until
the pastrythickness
has beenall the thickness
way through. all the2 medium potatoes, unpeeled, sliced thinly
way through. top layer of paper,
are tender.
top layersupport of paper,
the pastry support the pastry to cool completely to coolbefore
completely
sealing before
in an sealing in an
timber surface timber
works well
1surfaceenough.
medium works
carrot, choppedwell
finely rolled outbrowned.
enough. and rolled
the
Transferdish outto
beef lined
and (the
12-cup the dish
ideal
ovenproof dish.lined (the ideal underneath theunderneath remaining paper, the remaining
then paper, then airtight container airtight
for future
containeruse; don't
for future use; don't
2 stalks celery, trimmed, chopped finely 3 Heat remaining oil in same pan; cook onion, carrot, prep + cook time 1 hour 30 minutes serves 4
2 cloves garlic, crushed time is usually
celery and 20
time to is
garlic, 30usually
minutes).
stirring, 20 to
until softened.Some30wine;
Add minutes).Roll
Somein short light
Rollstrokes
in short from
lightthe strokes
centerfrom the center turn the pastry
nutritional count per turninto 23.5g
serving the
thetotal
pastry
dish.
fat Peelinto thethe dish. Peel the use for cooking. useReturn
for cooking.
the pastry Return
casethe pastry case
½ cup dry red wine bring to a boil. Stir in stock, undrained tomatoes and (7.7g saturated fat); 490 cal; 28.9g carbohydrate;
½ cup beef stock
recipes suggest recipes
freezing suggest
the pastry freezing
for the pastry
thyme; bring to a boil. Pour over beef. Cook, covered,
out for
to the edge out
of to
thethe pastry;
edgenever of theroll pastry; never roll paper away5.8gand
38.1g protein; paper
fiber easeaway the pastryand ease around
the pastry around to the oven forto further
the ovenbaking.for further
Usuallybaking. Usually
13 ounces canned diced tomatoes the last resting. the last
2 hours. Season resting.
to taste; cool. over the edge over of thethe pastry
edgeorofit the maypastry or it may the side of the the dish. side of the dish. the whole baking theblind
wholeprocess
bakingtakes blind process takes
2 tablespoons fresh thyme leaves 4 Meanwhile, make sour cream pastry.
1 egg, beaten lightly 5 Roll two-thirds of the pastry between sheets of become too thin become
and difficult
too thin to andlift off
difficult to lift off between 15 and between
20 minutes.15 and 20 minutes.
parchment paper until large enough to cut six 5-inch
SOUR CREAM PASTRY Once again this
rounds; Once
resting
press pastryagain
into allows
this Brush
pan holes. the
resting
now-
edges allows the now-
with paper. the paper. Trim the edge Trim of thethe pastry
edgebyofrolling the pastry
the by rolling the
2¼ cups plain (all-purpose) flour
4 ounces cold butter, chopped coarsely
slightly-stretched slightly-stretched
pastry – due topastry
egg. Divide beef mixture among pastry cases.
the – due to the
6 Cut six 3½-inch rounds from remaining pastry; place
pin over the dish. pin over the dish.
½ cup sour cream rolling-outpastryprocessrolling-out
over filling.–Press
time process
edgestofirmly
relax; –itbrush
to seal; time
alsoto relax; it also chicken, bacon & blue cheese jalousie
tops with egg. Cut a small slit in top of each pie.
helps to minimize
7 Bake pieshelps shrinkage
about to minimize
30 minutes orduring shrinkage
theStand during the
until browned.
pies 5 minutes before serving.
baking process. baking process. 1 tablespoon olive oil 4 Cut each pastry sheet into two rectangles, one
SOUR CREAM PASTRY Process flour and butter until 3 bacon slices, chopped coarsely slightly larger than the other. Place smaller rectangles
1 small leek, sliced thinly on tray. Top with chicken mixture, leaving a ½-inch
8 8 crumbly. Add sour cream; process until ingredients
barely cling together. Knead dough on floured surface
1 cup coarsely chopped barbecued chicken border. Brush edges lightly with egg. 9 9
4½ ounces blue cheese 5 Gently fold larger pastry rectangles in half
until smooth. Enclose in plastic wrap; refrigerate
2 sheets puff pastry lengthwise. Cut through folded edge of pastry at
30 minutes.
1 egg, beaten lightly ½-inch intervals, leaving a ½-inch border. Carefully
unfold cut pastry strip, place over filling. Press edges
prep + cook time 3 hours
1 Preheat oven to 425°F. Line oven tray with of pastry together; brush lightly with egg.
(+ cooling & refrigeration) makes 6
parchment paper. 6 Bake about 25 minutes or until browned.
nutritional count per serving 45.7g total fat
2 Heat half the oil in large frying pan; cook bacon
(21.6g saturated fat); 766 cal; 46.5g carbohydrate;
until crisp. Drain on absorbent paper. prep + cook time 45 minutes serves 6
37.1g protein; 4.4g fiber
3 Heat remaining oil in same pan; cook leek, stirring, nutritional count per serving 29.3g total fat
until tender. Combine leek in large bowl with bacon, (7.9g saturated fat); 446 cal; 20.9g carbohydrate;
notes Sour cream pastry is lighter in texture but richer
chicken and cheese. 24.3g protein; 1.6g fiber
in flavor than basic shortcrust pastry. It is extremely
easy to handle and may be used for both savory and
serving suggestion Serve with arugula salad.
sweet pies.
We used shiraz for this recipe, but you can use any red 20 21
wine you like.
36
food sites
Frittata Sandwiches with Peppers and Onions; Pasta
Puttanesca with Arugula; Sweet Pea Guacamole; Candied
Sweet Potatoes; Steak and Pepper Fajitas; Lean Beef
• Advertising in Good Housekeeping magazine
Stroganoff; Thai Chicken with Basil; Fast Baked Apples
with Oatmeal Streusel; Fudgy Brownies, and many more.
9 7 8 1 6 1 8 3 7 1 1 02
recipes plus invaluable tips throughout, this cookbook makes eating well Manufactured in China
COMFORT • Review copy mailing to food magazines and food editors at daily
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SCRUMPTIOUS CLASSICS MADE EASY
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FROM THE CREAMIEST MAC ‘N’ CHEESE to the easiest apple pie
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Chocolate Chip Cookies; perfect-for-dunking
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100 Fast Juices
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Suitable for Any Fasting Program
fast
978-1-4549-1369-6
100 fast juices
juices
192 pages (all in color)
Territory: US/CAN/UK/Aust/NZ | October 7, 2014
Nutrient dense,
low calorie
blends suitable
for any fasting
program
Wendy Sweetser
Wendy Sweetser
count:
Calorie
101
two important reasons.One reason that it’s so effective is true for all
juicing recipes; fresh fruit and vegetable drinks are very low in calories,
MOMOSAS
by Paul Knorr
978-1-4549-1218-7
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FUN ALCOHOL-FREE DRINKS
Territory: World | October 7, 2014
FOR EXPECTING MOMS
130
NON-
PAUL KNORR is the creator of BarBack, a software program that ALCOHOLIC
DRINKS
gathers and organizes his enormous drink recipe collection. He also
is a bestselling cocktail author whose books include 10,000 Drinks,
The Vodka Bible, X-Rated Shots, Big Bad Ass Book of Shots, and
Candy Shots (all Sterling). Paul lives in Melville, NY.
FIZZES &
SPARKLERS
Fizzes are simple to make and are a light and
refreshing alternative to juice drinks.
85
Sparkle & Splash
Soda Fountain Favorites, Homemade Elixirs
Sparkle
& Carbonated Cocktails
by Colleen Mullaney
Splash
978-1-4549-1430-3
TOM STEVENSON has been writing about wine for more than 30
years and is regarded as the world’s leading authority on Champagne.
He has written 23 books, the most important of which have been
published internationally by more than 50 publishers and translated
into over 25 languages. In 1986, his book Champagne (Wilson, Philip
Publishers, Limited) became the first wine book to win four literary
THE AWARD-WINNING BOOK on Champagne and sparkling wine is
awards, establishing Stevenson’s reputation as a serious author, a
now fully revised and expanded! Created for Christie’s, the world’s larg-
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est wine auctioneer, this edition features all-new photography, nearly
critic bold enough to take on the establishment. He is also the author
175 additional pages—including expanded sections on up-and-coming
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more than 1.5 million in all editions worldwide.
notes. With wine auctions at an all-time high, this definitive guide is a
must-have for Champagne connoisseurs!
ESSI AVELLAN, MW is one of the world’s most exciting and tal-
ented young wine writers. She is the first Master of Wine from Fin-
land and the second ever from the Nordic countries, and received
the Tim Derouet Memorial Award and the Lily Bollinger Medal for
excellence in the Master of Wine examination. She is the author
of A Journey To Champagne (Tammi Class) and a cofounder and
managing editor of FINE Champagne Magazine. Learn more about
her at essiavellan.com (website is in both Finnish and English).
American Spirit
An Exploration of the Craft Distilling Revolution
by James Rodewald
978-1-4549-0533-2
$24.95 ($26.95 Canada) | Hardcover with Jacket | 5 1/8 x 8 1/4
256 pages
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that, on average, he consumed the equivalent of ease his pain, Andre’s disease tightened its grip Norm PetersoN’s motto “What’s going on, Mr. Peterson?”
53 bottles of Budweiser. Every. Single. Day. and, towards the end, he found it difficult to “The question is what’s going in Mr. Peterson.
While Andre used alcohol to deaden the dis- walk, let alone wrestle. Days after the death of * The beer served on the Cheers set, complete with working
A beer please, Woody.”
comfort caused by his dilapidating condition, he his adored father, Andre passed away in his sleep bar, was a 3.2% lager that would be topped up with salt to
didn’t like drinking by himself and, wherever he from a heart attack, aged just 47. maintain the head retention under the hot studio lights.
16 17
Wines of California
The Comprehensive Guide
by Mike DeSimone and Jeff Jenssen, foreword by Michael Mondavi,
THE
preface by Kevin Zraly
COMPREHENSIVE 978-1-4549-0448-9
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WINES
592 pages
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CALIFORNIA
Food and Wine, Saveur, Bon Appetit, Wine Enthusiast, and
Fine Cooking
• Outreach to wine writers, newspaper columnists, and national
and local TV producers
• Outreach to food and wine bloggers and websites
• Social media campaign through author platforms on Facebook
and Twitter
• California tour: Santa Rosa, San Francisco, Santa Barbara, Napa
Valley, Sonoma Valley
MIKEEDESIMONE & JEFFFJENSSEN • Appearances to coincide with authors’ speaking schedule
THEEWORLDDWINEEGUYS
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Cloverdale MAYACAMAS
have received the prestigious Golden Pen Award for food, wine,
and travel journalism and have been inducted into the Chevaliers
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368 pages (all in color)
Territory: World | October 14, 2014
Contact
Tel (800) 367-9692 • Fax (800) 542-7567
TELEPHONE HOURS 8:30am – 4:30pm EST
E-mail custservice@sterlingpublishing.com
387 Park Avenue South
REMITTANCE ADDRESS
New York, New York 10016
Sterling Publishing Co., Inc., General Post Office
sterlingpublishing.com PO Box 5078, New York, NY 10087-5078
WY, UT, CO, AZ, NM TERRITORIES directly from Sterling by sending a check for the full retail price of the book. Add
$5.00 postage and handling for the first book and $1.00 for each additional book.
Principal Rep: Greg Chickman NICOLE VINES VERLIN
250 Killdeer Ct. RETURNS POLICY
DIRECTOR–SPECIAL SALES,
Foster City, CA 94404 No returns will be accepted prior to 6 months from the date of purchase or after 90
Tel: 650 642 2609
MASS MARKET & EXPORT
days from the date a title is declared out of print. Credit balances to be used against
Fax: 650 570 7575 SALES future purchases only.
Email: chickmanis@comcast.net Sterling Publishing Co., Inc.
387 Park Avenue South ALL RETURNS MUST BE MADE TO:
New York, NY 10016 Sterling Publishing Co., Inc.
Tel: 646 688 2462 Fax: 212 213 2495 Returns Department
IN CANADA E-mail: nverlin@sterlingpublishing.com 40 Saw Mill Pond Road
Edison, NJ 08817
CANADIAN MANDA GROUP
165 Dufferin Street WAREHOUSE ADDRESS
Toronto, Ontario M6K 3H6 Sterling Warehouse
Tel: 416 516 0911 40 Saw Mill Pond Road
Fax: 416 516 0917 Edison, NJ 08817
Toll-Free Fax Order Line: 888.563.8327
Email: general@mandagroup.com
CUSTOMER SERVICE
Telephone: (800) 367-9692
Fax: (800) 542-7567
Telephone Hours: 8:30am–4:30pm EST
Front cover photography from
Wild Spice by Arun Kapil, Image by Yuki Sugiura © Pavilion