Fall 2014 Culinary Bladzine

The Best Diet for You!
The Top 30 Weight-Loss Plans, from Atkins to the Zone,

5:2 5:2
THE BEST DIET FOR YOU! THE TopCaroline

and How to Choose the One That Works for You5-Factor
and 5-Factor
Your Lifestyle 17-Day 17-Day
by Caroline Jones, foreword by nutrition scientist BridgetAtkins
Benelam Atkins
THE BEST DIET FOR YOU!
978-1-78097-448-4 Blood Type Blood Type
THE BEST
DIET
$14.95 ($15.95 Cabbage Soup Cabbage Soup
Figures revealCanada)
that six in |ten
Paper
of us |admit
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176wanting
pages desperately to lose weight – and Cambridge Cambridge
many of us are prepared to try any diet
Territory: US/Can | January 6, 2015
to achieve our goal. But with so much
Clean and Lean Clean and Lean
conflicting advice out there, and so many Detox Detox

weight-loss options, how do you know Dukan Dukan
which diet is the right one for you?
• Trade mailing (Publishers Weekly, Booklist, GI GI
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Grapefruit
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FOR YOU!
Hypno Hypno
• Pitch for NEW YEAR, NEW YOU coverage
– outlines their philosophy, eating and
exercise plans, the pros and cons, and Macrobiotic Macrobiotic
• Dtheir
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• Opersonality
utreach toand dietlifestyle.
and nutrition bloggers and sites
Nordic Nordic The Top 30
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.
lifestyle
Personality journal-
Type Personality Type
Zone, and how to
30 WEigHT-loss plans
ist Consultant
who writes regularly
and foreword writer, for many
Bridget national newspapers
Benelam, Pritikin Program maga-
and Pritikin Program
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.
Consultant BSc, MSc,
Reverse Reverse
Jones
and your lifestyle

is a senior nutrition scientist for the British Nutrition Foundation,
Scarsdale Scarsdale
LIFESTYLE £9.99
with degrees in biochemistry and human nutrition.Six-Meals-a-Day Six-Meals-a-Day
South Beach South Beach Caroline Jones
Sugar Addicts Sugar Addicts
WeightWatchers WeightWatchers Foreword by nutrition scientist
www.carltonbooks.co.uk
Zone Zone Bridget Benelam
WEIGHT WATCHERS, SOUTH BEACH, SUPERFOODS, DETOX:

est Diet for you PB 13.5mmspine Folder.indd 1 1/10/13 14:21:07
how can you decide which diet is best when one size just doesn’t fit
all? The Best Diet for You solves the problem by gathering and carefully
analyzing 30 of the most popular and talked-about plans from the last
50 years. Readers can then knowledgeably choose the option that most
perfectly suits their bodies and lifestyles.
Super Seeds
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
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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.
KIM LUTZ is a Chicago-based author and founder of Welcoming

Kitchen (welcomingkitchen.com), a Top 25 Food Allergy Mom Blog
and Top 25 Vegetarian/Vegan Mom Blog. She is a contributor to the
influential website VegNews.com and coauthor of The Everything
Organic Cooking for Baby and Toddler Book and The Everything
Guide to Cooking for Children with Autism (both Adams Media).
Lutz has been featured in the Chicago Sun-Times, Mothering maga-
zine, and Chicago Parent, among other media. Welcoming Kitchen:
200 Delicious Allergen and Gluten-free Vegan Recipes, published by
Sterling, received a Silver Nautilus Award in 2012 and has received
glowing reviews from Library Journal, VegNews, Living Without,
and Vegetarian Journal.
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
• Trade mailing (Publishers Weekly, Booklist,

Library Journal, Kirkus)
• Review copy mailing to cooking, food and women’s magazines
• Outreach to food bloggers
• Online outreach to chocolate sites such as The Chocolate Blog,
Chocolate Obsession, Homemade Chocolate, and The Sweet Lure
90 Sinful and Sumptuous Indulgences
of Chocolate
• Blads available
ELISABETH JOHANSSON is a pastry chef and food stylist whose

books include My Apple Book and Licorice (both Bonnier Fakta), as
well as Mint and Chocolate and Food, Wine and Vanilla (both Natur
Elisabeth Johansson
& Kultur). The latter two received the bronze medal in the Gour-
mand World Cook Book Awards. She is the only Swede who sits on
the jury for both of the prestigious competitions “The Year’s Chef”
and “The Year’s Pastry Chef.” Elisabeth Johansson lives in Sweden.
YOU CAN NEVER HAVE TOO MUCH CHOCOLATE—or too

many chocolate recipes! From Mocha Squares to spicy Aztec Pralines
and Fudge Cake with chocolate-caramel icing, this big, bold, beautiful
volume features more than 90 treats that will tempt any chocoholic.
Cooking tips explain how to temper and mold chocolate, and choose just
the right chocolate for each luscious delight.
A SELEC TION OF MOR E TH A N
8 0 D E L I C I OU S S A VO RY & S W E E T R E C I PE S
Hattie Ellis
Honey FROM BEES IN THE GARDEN TO HONEY IN THE

A Selection of More than 80 Delicious Savory kitchen to honey as medicine, this is the ultimate guide to nature’s
& Sweet Recipes sweetest gift. Hattie Ellis, a world-renowned expert on the subject,
by Hattie Ellis explains how to make the most of this power food, and provides a
978-1-4549-1134-0 glossary of different types—even unusual ones like manuka, karoo,
$19.95 (NCR) | Hardcover with Jacket | 7 1/2 × 9 3/4 and heather. Includes more than 80 delicious recipes.
Territory: US Only | September 2, 2014

• Review copy mailing to food magazines
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Food, Eater National, Food Republic, Chowhound.com, Grub
Street, and Serious Eats
• Specialized mailing with small jars of honey to key media outlets
• Included in the culinary landing page
• Blads available
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
Decorating Cookies Party

10 Celebratory Themes | 50 Designs
BRIDGET EDWARDS by Bridget Edwards
978-1-4547-0868-1
$17.95 ($19.95 Canada) | Paper | 8 1/2 × 10
NOTHING’S SWEETER AT A PARTY THAN COOKIES! Get 144 pages (all in color)
baking with nearly 50 designs to create either before or during the Territory: World) | October 7, 2014
festivities, and decorate together as a group. Five classic cookie recipes—
one gluten-free—produce the perfect canvas for royal icing, and Bridget
Edwards expertly walks you through the techniques. Ten themed party • Trade mailing (Publishers Weekly, Booklist,
ideas include a Monster Mash-Up, Under the Sea Birthday, Tailgate
• Review copy mailing to food writers
Party, Wedding, and Baby Shower.
at newspapers and magazines
• Pitching for Holiday Gift Guide roundups
• Creative package sent to National TV outlets,
and top-tier print publications
• Digital ads
• Book trailer
• Blogger outreach to mommy, baking/cooking,
and party-planning blogs
• Cookie decorating event at independent store
in author’s hometown of Houston, TX
BRIDGET EDWARDS is a highly visible baking expert who blogs

at bake350.blogspot.com—named one of the top five baking blogs
by Better Homes and Gardens in 2014—and tweets at @bake-
at350tweets. She was one of 15 food bloggers selected to participate
in a bake-off fundraiser with TLC’s Cake Boss and Kelly Ripa, has
participated in themed blog challenges, and develops recipes for
brands such as Imperial Sugar and Land O’ Lakes. Bridget’s recipes
have appeared on DailyBuzz Food and her cookies have been fea-
tured on marthastewart.com, the hugely popular Pioneer Woman
blog, the Today show blog, BonAppetitit.com, Cake Spy, and and
in Woman’s World magazine. Bridget lives near Houston, TX with
her husband, son, and two kitties.
Holiday
Client:Cheer
Sterling
Recipes and Decorating Ideas for Your Best
COOKING/Holiday
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,
great gifts to make and bake—including cookies galore—
Board: 3.0mm yearsgreyboard.

as well as beautiful decorating ideas. Enjoy them for
Territory: WEX* | October 7, 2014
to come!
Includes: Christmas Tree Cornucopia P Orange

Ornaments P Christmas Ball Wreath P Turkey
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
Candie
of 35 million readers every month. Pistach
Stuffin
To top
everyo
3.75" 8.125" 0.71" 8.125" 3.75" Crust A
Layer C
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.
ROAST TURKEY WITH WILD MUSHROOM GRAVY. Apple

Cider Braised Greens. Peppermint-Chocolate Layer Cake. It’s beginning
to look a lot like Christmas! Get ready for festive entertaining and fun
with more than 100 fabulous holiday recipes—and more—from Good
Housekeeping, Country Living, and Redbook. These delectable suppers
and treats, dazzling decorations, and delightful gifts to craft will bring a
homemade yuletide touch to your home and family.
Everyday
Everyday
slow cooker
slow cooker 200 Recipes for Every Meal
200 Recipes for

Every Meal
Everyday Slow Cooker

200 Recipes for Every Meal
by Scandinavian Secrets AS
TAKE IT NICE AND SLOW AND EASY FOR A DELICIOUS MEAL… 978-1-4549-1373-3
every night! This slow-cooker cookbook solves dinner dilemmas with $19.95 ($21.95 Canada) | Hardcover | 7 7/8 × 8 5/8
200 simple recipes that free you up while keeping your crock pot busy. 256 pages (all in color)
Just prepare the ingredients first thing, leave them warming (all day Territory: US/CAN/UK/Aust/NZ | October 7, 2014
if you like), and come home to appetizing food that everyone will love.
From soups to casseroles, chilis to curries and desserts too, a world of
showstopping flavors awaits you.
Slow cooked pulled pork

Season the pork shoulder with salt. Place the pork shoulder into a slow 1.5kg/3lb 5oz pork shoulder
cooker and cook on low for 8–10 hours. 2 tbsp chipotle sauce
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)

• Review copy mailing to cooking and food magazines such as
Taste of Home, Cooking Light, and Everyday Food
• Outreach to food bloggers with a focus on Japanese cooking
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as Yahoo Food, Eater National, Food Republic, Chowhound.com,
Grub Street, and Serious Eats
ELLEN BROWN gained the national limelight in 1982 as the

founding food editor of USA Today. She is the author of 18 cook- SUSHI HAS BECOME A GO-TO FAVORITE—and this appealing kit
books, including the IACP/Seagrams award-winning Gourmet will help you become a sushi superstar. Celebrated author Ellen Brown
Gazelle Cookbook (Bantam Books). Her writing has appeared in demystifies the ingredients and techniques in an 80-page cookbook, and
more than two dozen publications, including the Washington Post, the authentic recipes range from traditional vegetarian and fish options
the Los Angeles Times syndicate, Bon Appetit, the Baltimore Sun, the
to an inventive BLT Futomaki. Along with the book, the kit includes a
San Francisco Chronicle, and Diversion. In 1985, she was honored by
rolling mat, chopsticks, and a wooden rice paddle.
Cook’s Magazine, which selected her for inclusion in the prestigious
“Who’s Who of Cooking in America.”
The Pumpkin Pie Spice Cookbook
Delicious Recipes for Sweets, Treats,
Pedersen
and Other Autumnal Delights

by Stephanie Pedersen
978-1-4549-1398-6
Spice Cookbook
The Pumpkin Pie
$12.95 ($13.95 Canada) | Hardcover | 6 × 6

Territory: World | September 2, 2014
• Trade mailing (Publishers Weekly, Booklist, Library Journal,

Kirkus)
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• Exclusive book giveaways and recipe reprints on food sites such
as Yahoo Food, Eater National, Epicurious, Food Republic, etc.
STEPHANIE PEDERSEN, CHHC, AADP, is a health writer and

certified holistic health counselor who works with busy entrepre-
neurs, professionals, and entertainment executives to help them
“PUMPKIN PIE SPICE”: THESE WORDS BRING JOY TO foodies
lose weight and improve their health. She lives in New York City
everywhere. The subtle alchemy of cloves, ginger, cinnamon, and allspice
with her husband and three sons. Learn more about Stephanie at
has developed an enthusiastic following—and now fans can enjoy this StephaniePedersen.com.
flavor sensation anytime. From vegan nog to waffles, chilis, bisques,
breads, and chutneys, these 40 recipes are a pumpkin spice-lover’s
delight.
Wild Spice
120 Exotic Recipes from Around the World,
Blended to Perfection
by Arun Kapil
978-1-4549-1118-0
$24.95 (NCR) | Hardcover with Jacket | 7 1/2 × 9 2/3
Territory: US Only | October 7, 2014
Wild Spice
• Review copy mailing to cooking and food magazines such as
Taste of Home, Cooking Light, and Everyday Food
• 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,
Blended to Perfection
In 2004, ARUN KAPIL launched the eco-friendly spice company

Green Saffron from his home in Cork, Ireland. Green Saffron imports
whole spices grown on small farms throughout India and supplies
them to top restaurants such as The Ritz and Claridges, as well as to
shops such as Selfridges and Tesco. Kapil graduated from Ballymaloe ARUN K A PIL
cookery school in Ireland and regularly appears on TV there.
NOTHING BRINGS HEALTHFUL FLAVOR TO FOOD LIKE

SPICES. They transform dishes, and possess their own individual ben-
eficial properties. This deliciously comprehensive guide provides the
building blocks of spice knowledge: how to buy the best, categorize them,
create combinations, and use spices medicinally or in 120 international
recipes-including Chicken Marrakesh, Bengali Fish Grill, Clementine
and Cardamom Polenta Tea Cake, and more!
WOMAN’S DAY MAKES IT SIMPLE TO PREPARE good
food for your family. These meals are lower in calories and fat,
and many are heart healthy. Whether you’re in the mood for
Vegetable Lasagna or a 20-minute Roasted Shrimp Scampi,
these lighter versions will make you feel good about what
you’re serving. Best of all, none of these recipes require a lot of
time, effort, or ingredients.
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
p117
Main Courses
p114
Pair any of these tasty sides

with your favorite chicken,
pork or fish to make an
p125
ordinary Tuesday night dinner
Quickfeelbraised rednew.
exciting and cabbage and
lentils with seared cod
ACTIVE 25 MIN • TOTAL 25 MIN • SERVES 4 • COST PER SERVING $3.98
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
Switch it up To make this into a hearty vegetarian meal, omit the

fish and cook one 16-oz pkg potato and onion pierogies according to
package directions. If pan-frying, make sure to use olive oil and not butter.
20 L I G HT E R DI N N E R S L IGHTER DINNERS 2 1

START WITH ONE RECIPE—finish with at least FOUR
sensational variations! “Recipe Remix” takes a basic recipe,
technique, or ingredient and shows you how to make multiple
exciting variations. Master the perfect chicken cutlet and you
have the tools to create an amazing chicken parmesan, and
three other delicious dinners. From savory dishes to sweet
scones, you’ll find countless ways to mix it up!
Woman’s Day Recipe Remix
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
Territory: WEX* | January 6, 2015

• Review copy mailing to food magazines and newspapers
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• Advertising in Woman’s Day Magazine
DINNERS
Pizza party
Shape your dough like a pro,
then top it off with exciting flavor
combos that really deliver.
START
HERE
PREPARING PIZZA DOUGH 1 Cheeseburger

1 Thaw 1 lb store-bought pizza dough (if frozen). Let sit at room pizza
temperature for 30 minutes. ACTIVE 15 MIN • TOTAL 40 MIN
SERVES 4 • COST PER SERVING $1.59
2Using floured fingertips, transfer the dough to a lightly floured surface
and gently shape into a small, flat disk. Heat the oven and prepare
3 Working from the center of the disk, spread fingers to push the dough the pizza dough as directed.
outward to create a larger circle. Heat a large skillet over
4 Lift the dough and move your hands along the edges, allowing gravity medium heat. Add 8 oz
to pull and stretch the dough into a 16-in. oval, circle or rectangle. lean ground beef; cook,
5 Heat oven to 425°F and dust a baking sheet with cornmeal. Place the
breaking it up with a spoon,
until no longer pink, about 5
shaped dough on the prepared baking sheet, top as desired and bake
minutes. Remove from heat DINNERS
until golden brown and crisp, 20 to 25 minutes.
and stir in ½ cup barbecue
sauce. Spoon the mixture
over the prepared dough and
sprinkle with 2 oz extra-
sharp Cheddar (grated; ½
cup). Bake as directed. In a
large bowl, toss together 1
head butter, Bibb or Boston
lettuce (torn), ½ pint cherry
tomatoes (quartered), ½
small red onion (thinly
sliced), 1 Tbsp olive oil and
¼ tsp each salt and pepper.
Top pizza with salad and serve
immediately.
P E R S E RV I N G 532 CAL, 16 G FAT (6 G SAT

FAT), 52 MG CHOL, 1,095 MG SOD, 26 G PRO,
68 G CAR,1 G FIBER
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
7 8�RECIPE R EM I X R ECI PE R EM I X�7 9
WOMAN’S DAY’s food coverage is aimed at busy, budget-conscious

women who enjoy eating well. The magazine’s goal is to educate
readers in a time-effective and cost-conscious way so that they can
get food on the table efficiently, healthfully, and happily. All recipes
are developed or tested in our test kitchen and made with common
grocery store ingredients.
Celebrity Chefs
Delicious Recipes * Sparkling Cocktails *
$24.95
Expert Wine Pairings Can. $26.95
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.
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,
• Review copy mailing

like Lidia Bastianich’s Mussel Super Soup; Rick
Bayless’ Spinach Salad with Bacon & Roasted

Mushrooms; Carla Hall’s Winter Salad with
Pears, Aged Cheddar & Almonds; and Marcus
• Outreach to food bloggers

Samuelsson’s Farro & Orange Salad. The
entrees feature mouthwatering pastas
Celebrity Chefs • Book giveaways(continued

on top food
on back flap) sites and blogs
More Than 90 Delicious Recipes
RECIPES FROM THE HOTTEST NAMES in the kitchen, wine-and-

food pairings by Kevin Zraly, and cocktails from top restaurateurs: this
star-studded cookbook showcases our most renowned chefs and their
delectable, yet doable, dishes. From Emeril Lagasse’s Herbed Goat
Cheese Buttons appetizer to Bobby Flay’s Pulled Pork with Black Pepper
Vinegar to Daisy Martinez’s Guava & Cheese Pastelillos, Celebrity Chefs
has it all.
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.
Marcus Samuelsson’s Miso-Rubbed

Rack of Lamb plus Collard Greens
Total time 50 minutes Makes 2 servings
Gregory Gourdet’s Escarole-Chicken Dumplings (recipe on page 35) 27
1 Tbsp. miso paste 1 rack of lamb ( 1 ½ lb.), 1 Tbsp. olive oil
1 ½ tsp. butter, softened with bones frenched ¼ c. panko ( Japanese-style
1 ½ tsp. chopped fresh sage ½ tsp. coarse salt bread crumbs)
1 ½ tsp. mild chili powder ½ tsp. coarsely ground Collard Greens ( see recipe on
1 ½ tsp. stirred egg yolk black pepper next page)
1 Heat oven to 400˚F. Kevin Zraly’s

Wine Pairing
2 In a small bowl, stir miso, butter, sage, chili powder, and egg
yolk until blended. Set aside.
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.
Each serving without collards About 534 calories, 28 g protein, 13 g

carbohydrate, 41 g total fat (16 g saturated), 1 g fiber, 158 mg cholesterol,
970 mg sodium.
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
A FORMER LEADING WEST END ACTOR, Oz Clarke is

one of the world’s best-known wine experts, whose formidable
reputation is based on his extensive wine knowledge and acces-
sible, no-nonsense approach. Known for his phenomenal palate,
irreverent style, accurate predictions, and enthusiasm for life in
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,
more information, recommendations, facts, passion, and opinion than

PENFOLDS (Bin 707, Bin 169), PENLEY
all conditions – cool or warm, dry or damp – but that unstoppable
ESTATE, Sandalford, VASSE FELIX,
personality always powers through. The cheaper wines are generally made VOYAGER, The Willows, WIRRA WIRRA,
to accentuate the blackcurrant fruit and the slightly earthy tannins. They Woodlands, WYNNS, Zema.
are drinkable young, but able to age surprisingly well. The more ambitious
wines are aged in oak barrels to enhance the tannin, and also to add spice
and richness capable of developing over a decade or more. Sometimes the
New Zealand BABICH, CRAGGY RANGE,
Esk Valley, MAN O’WAR, STONYRIDGE, TE
MATA, TRINITY HILL, Vidal, VILLA MARIA.
any other comparable guide. Meticulously updated and designed for
optimum browsing, it includes a country-by-country index to over 4,000
Cabernet is blended – usually with Merlot, sometimes with Cabernet USA (California) ARAUJO, BERINGER,
Franc, and occasionally with other grapes: Shiraz in Australia, Sangiovese Bryant Family, Cakebread, CAYMUS,
in Italy, Tempranillo in Spain, Carmenère in Chile. CHIMNEY ROCK, CORISON, DALLA VALLE,
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,
trations of labels and bottles, and more.

Cabernets and blends, as does Portugal. Italy’s red wine quality Oakville Ranch, PHELPS, RIDGE, ST
revolution was sparked off by the success of Cabernet in Tuscany, and all SUPÉRY, SCREAMING EAGLE, SHAFER, SILVER
OAK, SPOTTSWOODE, STAG’S LEAP, Terra
the leading regions now grow it – to the detriment, some say, of
Valentine, Titus, VIADER; (Washington)
authenticity. Eastern Europe grows lots of Cabernet, but of widely
■■■■■■■■■■
ANDREW WILL, CADENCE, CORLISS

varying quality, while the Eastern Mediterranean and North Africa are ESTATES, DELILLE CELLARS, DUNHAM,
beginning to produce tasty examples. Fidelitas, JANUIK, LEONETTI, QUILCEDA
New World There is a general move toward darker, denser, more serious CREEK, Three Rivers, WOODWARD
CANYON.
Cabernets, even in countries like Chile and Australia, whose Cabernet
triumphs have until now been based on gorgeous blackcurrant fruit. I Chile ALMAVIVA, Altaïr, Aristos, CARMEN,
hope they don’t ditch too much of the fruit, but I have to say that a lot of CONCHA Y TORO, ERRÁZURIZ, HARAS DE
PIRQUE, SANTA RITA, Miguel TORRES.
these new contenders are excellent. Argentina is also pitching in with
some powerful stuff, and South African Cabernets are showing better Argentina ATAMISQUE, CATENA ZAPATA,
COBOS, KAIKEN, MENDEL, TERRAZAS DE
balance and ageworthiness. California’s reputation was created by its
LOS ANDES.
strong, weighty Cabernets. It should be possible to exhibit power with
balance, since thudding tannins, excess alcohol and low acid fruit defeat South AfricaBEYERSKLOOF, BOEKEN-
HOUTSKLOOF, BUITENVERWACHTING,
Cabernet’s purpose. Some Napa producers are well aware of this and are De Toren, DE TRAFFORD, Neil ELLIS,
creating marvellous wines of a gaudy, ferocious beauty, increasingly aided GRANGEHURST, KANONKOP, Le Riche,
by judicious blending with other varieties. Other, more self-indulgent, MEERLUST, RUSTENBERG, SAXENBURG,
producers need to be reminded: less is more. THELEMA, VERGELEGEN, Waterford.
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
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EAT
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CLEAN Cacao Energy Bars.
LIVE
Eat Clean. Live Well
Clean Food Made Quick,
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by Terry Walters
WELL
TErry WALTErs
978-1-4027-7927-5
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Hardcover with Jacket | 8 x 9
AuThor of ThE bEsT-sELLIng
CLEAN FOOD And CLEAN START Territory: World
November 4, 2014
• Prepublication media luncheon: NYC

based food writers, food magazines, and TV
producers
• Five-city tour
• Appearances to coincide with author’s
speaking schedule
TERRY WALTERS is a holistic health counselor, Library Journal, Kirkus)
food educator, and motivational speaker known for • Review copy mailing to cooking, food, and
her commitment to the clean-eating lifestyle move- nutrition magazines, including Edible
publications
ment. She has written two cookbooks, Clean Food
• Review copy mailing to mainstream,
and Clean Start (both Sterling), that support eating lifestyle, and women’s publications such as
organic foods that are sustainable and delicious. Oprah, Woman’s World, Elle, Life and Style
Weekly, Saturday Evening Post, and Instyle
Terry serves on the Board of Directors for Urban
Oaks Organic Farm, one of the largest urban organic
• National and local TV producers
farms in the country, and travels all over North
• Outreach to healthy living food bloggers
America to speak about her nutritional philosophy
• Online outreach to food sites such as Eater
and promote her books. She lives in Avon, CT. National, Epicurious, and Food Republic.
• Online outreach to mainstream, lifestyle,
and women’s interest sites such as iVillage,
Huffington Post, and Oprah.com
• Promotions on author website, terrywalters.
net, and social media campaign through
author platforms on Facebook and Twitter
• Ad campaign, including the New York Times
holiday ad and a Publishers Weekly ad
• Sales rep contest
• Included in the culinary landing page and in
the digital culinary catalog
• Blads available
summer
R adiating eneRgy fRom the sun
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!
Ba Se Preheat oven to 350°F. line an 8 x 8-inch baking dish with parchment

2 cups pecans paper, with overlap on two sides.
1 cup brown rice flour in a food processor, combine pecans, rice flour, cacao and salt and
1
⁄4 cup cacao powder pulse to make a crumb-like mixture. add coconut oil and maple syrup
1
⁄4 teaspoon sea salt and process to form a moist ball. Place ball in prepared baking dish and
1
⁄3 cup virgin coconut oil, press over bottom to form base. Bake 20 minutes or until top appears
melted dry. Remove from oven and set on wire rack to cool completely.
1
⁄3 cup maple syrup
in small pan over no heat, combine coconut milk, coconut oil, extracts,
icinG and coconut syrup. whisk in arrowroot, turn heat to medium and whisk
1
⁄2 cup whole coconut milk continuously until icing thickens. Remove from heat, spread evenly over
pecan base and refrigerate.
1 teaspoon coconut oil
1
⁄2 teaspoon vanilla extract in small pot over low heat, combine chocolate and coconut oil. Stir
1
⁄2 teaspoon peppermint continuously until chocolate is melted and smooth and oil is blended
extract in. Remove dessert from refrigerator and pour chocolate evenly over
2 teaspoons coconut syrup peppermint filling. tilt the baking dish in each direction so that melted
or brown rice syrup chocolate evenly covers the top. Sprinkle with coarse sea salt and
1 teaspoon arrowroot refrigerate until topping is firm.
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
Collard Green Sukiyaki

268 eat clean live well winteR 269
with Buckwheat Noodles

t H e fi R St t i me i maDe t Hi S Su ki yak i, it barely made it off the
stove. Ever since, I’ve served it in the skillet and let everyone fill a bowl
with their favorite combination of veggies and noodles. There’s never
even a noodle left behind.
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.
Reheat shiitake-kombu stock and pour over noodles and vegetables.

Sprinkle with sesame blend and serve.
S e Rve S 4
194 eat clean live well
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.
Honestly Healthy for Life

Eating the Alkaline Way Every Day
by Natasha Corrett & Vicki Edgson
978-1-4549-1367-2
$29.95 ($32.95 Canada)
Hardcover | 7 1/2 × 9 4/5
Territory: US/Can/Philippines
October 5, 2014

• Review copy mailing to cooking, diet/nutri-
tion and food magazines
• Cookbook roundups
• Outreach to healthy living food bloggers and
websites
• Blads available
142 H o n e s t l y H e a lt H y f o r l i f e NATASHA CORRETT is a vegetarian chef
and entrepreneur, who trained in her father’s
French restaurant, London’s prestigious Le
Boudin Blanc. She gives demonstrations in
fruity ice pops alkaline cuisine amd runs well-being retreats
around the world. In Mauritius, she has trained
You can use whatever flavor combinations you like
in these summery refreshers. Simply make fruit
purées and freeze in molds. Enjoy mixing and
matching flavor combinations.
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
3 kiwi fruits, skins removed

Honestly Healthy way.
3 tbsp mint, chopped
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
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.
Pour the purées into the ice pop holders as pure

flavors, or layer them to create multi-striped tasty
runs award-winning retreats around the world,
wonders. Freeze for 3 to 4 hours and then enjoy!
and is a columnist for Psychologies Magazine.
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)
tash’s tips NutritioNal Nugget

If you soak eggplant in water for an Chickpeas are packed with fiber to
hour before you want to use them, help reduce carbohydrate cravings
they will need much less oil during and lower the incidence of potential
cooking. diabetes. They are also a great source
of manganese, essential for bone and
ligament health.
8 H o n e s t l y H e a lt H y f o r l i f e Know your acid from your alKaline 9
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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get your potato-chip fix.
October 7, 2014
How about veggie or fruit chips? Kale
chips taste delicious and have just a
fraction of a potato chip’s calories
and carbs. You’ll find an assort-
• Trade mailing
ment(Publishers
of fruit chipWeekly, Booklist,
possibilities,
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).
• Box mailing with artisanalcontinued
chipsontoback
key flap
media
• Included in the c ulinary landing page
During a long run as Senior Art Director of Lark Books, CHRIS BRYANT became the in-house
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.
32 CHIP MAKING BASICS CHIP MAKING BASICS 33
oabGuEsT
abaCOnTribuTOr
bababababp
Marissa Lippert (nourishkitchentable.com)
FRIed
Blue Chips with wild salmon tartar,

truffle oil, Chives, and Crème fraîChe
PreP time: 15 minutes | Frying time: 15 minutes | Assembly time: 5 minutes | mAkes 16–20 Pieces
ingredients In a small bowl, lightly toss the salmon with the

truffle oil and add salt and pepper to taste.
2 medium-blue or purple potatoes,
such as all blue neutral-flavored oil Spread the chips on a serving platter and spoon
for frying a tiny dollop of the salmon mixture into the center
Sea salt of each. Dab a small dot of crème fraîche on the
6 ounces wild salmon, sushi grade, finely diced salmon, and then lay a couple of chives on the
11 /2 teaspoon truffle oil crème fraîche. Sprinkle the lemon zest over the
1 /4 cup crème fraiche chips and serve!
Chives, cut into 11 /2-inch pieces
lemon zest
kosher salt and freshly ground pepper to taste MarIssa lIpperT
Marissa devotes her energy and many talents to the
Method promotion of nutrition and tasty food. She’s the
Peel the potatoes, or leave them unpeeled if you founder of Nourish (nourish-nyc.com), a firm that
prefer. Using a Mandoline, cut the potatoes into provides nutrition counseling and food consulting.
slices that are about 1/8 inch thick. Drop the slices The author of The Cheater’s Diet: The Sneaky Secrets
into a bowl of water as you cut and allow them to to Losing Up to 20 Pounds in 8 Weeks Eating (and
soak for a few minutes. Drinking) Everything You Love (Plume), Marissa is also
a prolific food writer and recipe developer who has
Drain the slices and rinse them under running
contributed to Bon Appétit Magazine , Real Simple
water for a few seconds. Then spread them out on
Magazine , and The New York Times , among other
a kitchen towel and blot them dry.
publications. Her latest enterprise is Nourish Kitchen +
Prepare a draining station near your cooktop by Table (nourishkitchentable.com), a Manhattan food
covering a baking sheet with absorbent paper. Lay shop and café that showcases her passion for season-
a wire cooling rack on top, turned upside down. ality and the beauty of simple food.
Pour 1/2 to 1 inch of oil into a large, heavy skillet Favorite chiP? Marissa believes that nothing beats a
and bring it up to about 350°F over high heat. Fry good salt-and-vinegar chip on the beach—except for
the slices in 2 to 3 batches, for about 1 to 2 minutes maybe a sour-cream-and-onion chip, ridged obviously.
per batch (thinner slices may take less time). Move “I may be a dietitian, but I’ll never pass up Cool Ranch®
and turn the chips while they cook. Doritos®,” she says with a wink.
Transfer each batch of chips to the draining
station and immediately sprinkle them with salt.
POTATO 47
Baked
Double Dill Carrot anD ParsniP ribbons

PreP Time: 10 minuTes | Baking Time: 50-80 minuTes | makes aBouT 4 cuPs
Carrots, parsnips, and dill are cousins in the Method

plant world and kissing cousins in this recipe .
Preheat the oven to 225°F.
These pretty orange-and-yellow sticks are
seasoned with lots of zesty dill seed and lacy Line two baking sheets with parchment paper
dill weed . The recipe follows the low-and-slow or silicone baking mats.
method to prevent the sweet carrots from
To make the slices, I recommend a Y-shaped
browning too quickly . If you’re impatient and
vegetable peeler for this recipe. Lay the carrot or
don’t mind some dark chips mixed in with the
parsnip on a counter and hold it firmly at the stem
light, check out the alternate cooking method .
end. Pull the peeler down the root in a steady, even
Carrots and parsnips have an affinity to rich motion, bearing down to make thicker shavings
Indian spices . Try a batch with tandoori season- than you would for peeling.
ing or curry powder, or the warm spiciness of
Ashley English’s Ras al Hanout seasoning on hInT: When my Y-shaped peeler can’t get at the
page 000 . last part of the root, I make a platform to perch it
on out of the flat-sided handle of a large knife. This
hunting-gathering allows you to get every last ribbon. (See page 000.)
Select stout carrots and parsnips—the wider the
Combine the oil and spices in a mixing bowl.
better. To offset the significant shrinkage that will
Drop in the carrot and parsnip ribbons and toss
occur during the cooking process, use carrots and
them until they’re evenly coated.
parsnips that are at least 1 inch wide, or your
ribbons may look more like fettuccini. For a colorful Arrange the ribbons in straight lines on the
presentation, track down some of the red, purple, baking sheets. They can touch and overlap slightly.
or yellow heirloom carrots available at farmers’
Bake the ribbons for 30 minutes, then rotate the
markets and some grocery stores.
baking sheets and switch their positions in the
oven. Bake for another 20 to 40 minutes (or more
ingredients depending on thickness), until the color begins to
/
1 2–1 pound carrots, choose wide ones deepen and some of the edges start to brown.
/
1 2–1 pound parsnips, ditto that wide Pluck out any ribbons that are done early.
1 tablespoon walnut or olive oil
Sprinkle the chips with salt, if you like, as soon
/ teaspoon kosher salt
1 4
as they come out of the oven. Allow them to cool
/ teaspoon freshly ground black pepper
1 4
1 /4 teaspoon dill seed on the baking sheets for at least 10 minutes before
serving. They’ll get crisper as they cool.
1–2 tablespoons fresh dill weed, loosely
chopped (or 1 /2–1 teaspoon dried)
alternate cooKing Method
Fry . Carrot chips fry up nicely in a couple of
minutes in 3/4 to 1 inch of oil heated to 350˚F.
PARIS MAY BE THE CAPITAL of haute cui-
sine, but expat Marc Grossman craves the food
he grew up with in New York and Brooklyn.
So he has lovingly recreated those iconic reci-
pes, from blintzes, bialys, and black & white
cookies to pork buns, matzo ball soup, and
everything in between. Grossman zooms in
on particular neighborhoods and their special
fare, even including addresses of his favorite
restaurants.
New York Cult Recipes

by Marc Grossman
978-1-4549-1206-4
$24.95 ($26.95 Canada)
Hardcover | 8 × 10 1/4 | 274 pages (all in color)
Territory: US/Can/Philippines
October 7, 2014

• Review copy mailing to cooking and food
magazines
• Outreach to New York print publications
like am New York, Time Out New York, New
York Times, The New Yorker, New York, etc.
• Exclusive book giveaways and recipe
reprints on food sites such as Yahoo Food,
Eater National, Epicurious, Food Republic,
etc.
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
Slice the bagels in half horizontally. You can toast

them if you want to, but normally, if they are fresh,
it’s not worth the trouble.
Spread both halves with a thick layer of cream
cheese and, on the bottom half, add in order:
Smoked salmon, one slice white onion, if using,
and two or three thin slices of tomato. Top with the
other half of the bagel, and cut in two before serving.
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
sweet, the delicious choices range from Gooey
Chicken Pies, Argentinean Empanadas, and
Spiced Apple Parcels to White Chocolate and
Ginger Mousse Tarts.
Pocket Pies: Mini Empanadas,

Pasties, Turnovers & More
by Pamela Clark
978-1-4549-1316-0
pocket PI E S
$16.95 ($18.95 Canada) | Hardcover with
Jacket | 8 1/4 x 10 | 160 pages (all in color)
Territory: US/Can
October 7, 2014
M I N I EM PANADA S , PA STI ES , TU RN OVERS & M O RE

• Review copy mailing to cooking, food and
baking magazines such as Baking Magazine,
Baked and Delicious, Taste of Home, Cooking
Light, and Everyday Food
• Outreach to food and baking bloggers
PA M E L A C L A R K • Exclusive book giveaways on online food and
baking sites
• Blads available
step-by-step
step-by-step
Cool ingredients,
Coolcool
ingredients,
fingertips cool
and afingertips
light touch
andare
a light
the keys
touch
toare
perfect
the keys
pastry.
to perfect pastry.
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
This onis done
the counter,
either on using
the counter, using If the pastry has If been
the pastry rolledhas outbeenon rolled out on recipes require
Some Some recipes
the pastryrequire
to be the pastrySometimes
to be it isSometimes
necessary to it isbake
necessary
the to bake the
kneaded as a bread
kneaded dough as awould
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
If the pastry
docker. If theLinepastry
the uncooked Line pastry
the uncooked
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
of parchment chicken or pie with one hand,with supporting
one hand, thesupporting
pastry thecase
pastry
is in a dishcase
withisaindeep
a dish side
with
like
a deep side a piece
like of foil ora piece
parchmentof foilpaper,
or parchment
fill paper, fill
the mouth. the mouth. greaseproof paper. greaseproof paper. underneath with underneath
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
PAMELA CLARK has a passion for food that is reflected in her

role as head of a world-famous test kitchen. The team develops
and tastes recipes for magazines and cookbooks. She lives in
Sydney, Australia.
GOOD HOUSEKEEPING magazine is an American icon of consumer pro-
★ GOOD FOOD GUARANTEED ★ tection and quality assurance. Each issue reaches 24 million readers and, with
15 editions published worldwide, it is an internationally recognized brand.
Good Housekeeping 400 Healthy Recipes

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by The Editors of Good Housekeeping

978-1-61837-110-2
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400 SIMPLE,
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of Essential 400 pages (all in color)

Recipes Territory: WEX* | October 7, 2014
The
Get ready for some

seriously blissful baking!
• Review copy mailing
Whether you’re an experienced baker or
a novice, you’ll have all sorts of delicious
possibilities to make with Good Housekeeping
The Baker’s Book of Essential Recipes. Choose
from 385 of our all-time favorite sweet and
• Outreach to food and baking bloggers
savory recipes including healthy makeovers
(such as low-fat, gluten-free, and vegan treats).
• Online outreach coverage in top cooking and baking sites

Use our instructions and photos as a guide
to dozens of techniques featured in our Test
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Who doesn’t love cookies? Fill your cookie
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(continued on back flap)
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photos and mouthwatering shots of the finished treats. An
overview of essential techniques, ingredients, and tools helps
even inexperienced bakers enjoy success.
100 Fast Juices
100
Nutrient Dense, Low Calorie Blends
Suitable for Any Fasting Program
fast
978-1-4549-1369-6
100 fast juices
$16.95 ($18.95 Canada) | Paperback | 7 1/2 × 9 1/2
juices
Territory: US/CAN/UK/Aust/NZ | October 7, 2014
Nutrient dense,
low calorie
blends suitable
for any fasting
program
Wendy Sweetser
Wendy Sweetser
FRESH, WHOLESOME JUICES ARE PERFECT WHEN YOU’RE

fasting: they’re low calorie, rich in vitamins and minerals, and energy
boosting. These 100 recipes are specially deigned for either a full or
intermittent fast. Each tasty juice comes with a calorie count and nutri-
tional information, and will fill you up so you don’t feel deprived.
count:
Calorie
101
Apple, carrot and celery juice

Apple, carrot and celery juice is effective as a weight loss aid for
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,
surprisingly filling, and extremely nutritious.
3 carrots • Wash all fruits and vegetables well.

½ cucumber Cut the ends off of the carrots before Additional health benefits
juicing them. It’s not necessary to peel of this juicing recipe:
1 apple
or deseed any of the fruit or veggies; the
2 celery sticks
juicer will separate it for you. • Carrots is very high in Vitamin A,
as well as Vitamins B and C, Iron and
M A K E S 1 S E RV I N G
• Drink the mix immediately after you Calcium.
make it for the highest nutritional value.
• Apples are high in Vitamins and
minerals, and are a good source of
pectin and antioxidants.
• Celery has a compound called

Phthalide, which can reduce high
blood pressure by relaxing the vessels
that blood flows through.
77 VEGETA BLES FOR VITALITY

Momosas
Fun Alcohol-Free Drinks for Expecting Moms
MOMOSAS
by Paul Knorr
978-1-4549-1218-7
$12.95 ($13.95 Canada) | Paperback with Flaps | 5 x 7 1/8
..................
FUN ALCOHOL-FREE DRINKS
FOR EXPECTING MOMS

• Review copy mailing to pregnancy and parenting publications
• Review copy mailing to women’s, food, and beverage magazines
• Review copy mailing to food/drink editors at newspapers
• Creative mailing to top-tier publications with promotional item
• Press release with drink recipe
• Blogger outreach to mommy, parenting, and food/beverage blogs
• Inclusion in Holiday Gift Guide landing page
• Promotional item: glass charms
• Blads available MORE THAN
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.
WHILE ALL HER FRIENDS ARE SIPPING MARTINIS, what’s a

mom-to-be to do? She can enjoy a delicious “momosa” mocktail instead!
This hip little book serves up more than 130 tasty nonalcoholic beverages
perfect for pregnant women, designated drivers, and anyone (of any age)
who wants to party in style. Choose from yummy smoothies, frozen drinks,
wine-free sangrias, lemonades, fizzes without the sloe gin, and more!
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
& $14.95 ($15.95 Canada) | Paperback | 5 × 7 1/8

Territory: World | November 4, 2014
°°°°°°
SODA FOUNTAIN FAVORITES,
HOMEMADE ELIXIRS & • Trade mailing for review consideration (Publisher’s Weekly,
CARBONATED COCKTAILS Booklist, School Library Journal, Kirkus)
Colleen Mullaney • Mailing to food/drink editors at newspapers and women’s
magazines
• Mailing to food/beverage magazines
• Press release with drink recipe
• Pitch emails
• Blogger outreach to food/beverage blogs
• Offer giveaways and sample drink recipes to top bloggers
COLLEEN MULLANEY is aan accomplished author, lifestyle

expert, and featured expert for eHow with a library of more than 70
videos on entertaining, holiday ideas, kids crafts, and home deco-
rating. She has written 11 lifestyle and cocktail books, including:
Preschool Parties: Easy Ideas for Princesses, Pirates & Other Little
People; It’s Five O’Clock Somewhere: The Global Guide to Fabulous
Cocktails; and The Stylish Girl’s Guide to Fabulous Cocktails (all
from Sixth & Spring), as well as Punch and Fairy Parties: Recipes,
THE HOTTEST KITCHEN GADGETS are machines that trans- Crafts, and Games for Enchanting Celebrations (both Chronicle
Books). Recently, she hosted a seminar at the FestiGals weekend in
form ordinary tap water into seltzer. Best of all, that freshly carbonated
New Orleans with guest speaker Hoda Kotb.and “The Year’s Pastry
water makes a great base for flavored seltzers, delicious cocktails, and
Chef.” Elisabeth Johansson lives in Sweden.
even yummy dessert drinks that everyone will love. These 100 sparkling
recipes—including a Classic Bourbon Smash, Lemon Sangria, Espresso
Soda Float, and Pineapple Mint Soda—let you create a homemade syrup,
customize your drink, use ingredients you trust, and get creative with
your mixology.
Sparkling Agua Frescas

Spanish for “fresh waters,” agua frescas are Honeydew Melon
a combination of fruits, flowers, or seeds
blended with sugar and water. They are
Syrup/Sparkling
popular in Mexico, Central America, the Honeydew Agua Fresca
Caribbean, and the United States. While Makes ¾ cup syrup 77
they are sold primarily by street vendors,
they now are seen on menus and in the 1 fresh Combine all the ingredients in a
popular juice bars. The following fruits lend honeydew blender or food processor and
melon, cut blend until smooth. Pour mixture
themselves to an agua fresca rather than a into chunks through a fine mesh sieve into an
airtight container and store in the
cooked, strained syrup. ½ cup tangerine refrigerator for up to 4 days.
juice or blood
orange juice To make a glass of sparkling
honey-dew agua fresca: Pour ½ cup
3 tablespoons cantaloupe syrup into a glass, add
agave nectar seltzer, and mix gently. Add ice and
serve.
2 tablespoons
lime juice
Christie’s World Encyclopedia of Champagne
& Sparkling Wine
by Tom Stevenson, Essi Avellan, MW
978-1-4027-7224-5
$40.00 ($44.00 Canada) | Hardcover with Jacket | 8 1/2 × 11
Territory: US/Can | September 2, 2014
WORLD ENCYCLOPEDIA OF
• Review copy mailing to food magazines
Champagne &
• Review copy mailing to Edible publications
• Outreach to food bloggers and food sites such as iVillage, Yahoo
Sparkling Wine
Food, Eater National, Food Republic, Chowhound.com, Grub R E V I S E D & E X P A N D E D
Street, and Serious Eats

• Specialized mailing with small jars of honey to key media outlets TOM STEVENSON
• Digital culinary catalog ESSI AVELLAN MW
• Blads available
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-
fastidious researcher with a talent for divining future issues, and a
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
of Sotheby’s Wine Encyclopedia (DK Publishing, Inc.), with sales of
sparkling wine territories and Champagne itself—plus updated tasting
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
256 pages
Territory: World | September 2, 2014
• Trade mailing (Publisher’s Weekly, Booklist, School Library

Journal, Kirkus)
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magazines
• Promote backlist spirits titles to interested reviewers
• Pitch for gift guide roundups
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• Social media campaign through author platforms
• Holiday Gift Guide landing page
• NYC author events
• Submit for major food and beverage awards
JAMES RODEWALD is the former Drinks Editor for Gourmet

magazine (1998-2009). Since Gourmet shuttered, he has edited
several wine and spirits books and authored a piece on the history
of single-malt Scotch for Sterling Epicure’s Barrels & Drams by
William Dowd.
CRAFT DISTILLING HAS EXPLODED in the United States—and

James Rodewald, former Drinks Editor for Gourmet magazine, takes
an in-depth look at the intrepid characters at the forefront of the liquid
revolution. He speaks to the men and women at the heart of this remark-
able industry about the challenges they face, the rewards of their hard
work, and the delicious spirits they make.
The Thinking Drinker’s Guide to Alcohol
A Cocktail of Amusing Anecdotes and Opinion on the
Art of Imbibing
by Ben McFarland and Tom Sandham
978-1-4549-1281-1
$24.95 ($26.95 Canada) | Hardcover | 6 1/2 x 9
Territory: US/Can | November 4, 2014

Kirkus)
• Review copy mailing for coverage in men’s and beverage
magazines
• Pitch for gift guide roundups
• Online coverage targeting beverage and spirit blogs and websites
• Offer giveaways to prominent bloggers
• Social media campaign through author platforms
• Goodreads giveaway
• Holiday Gift Guide landing page
• Submit for major food and beverage awards
BEN McFARLAND has been named “British Beer Writer of the

Year” three times. He is the author of two award-winning books
on beer, Good Beer Guide West Coast USA (cowritten with Tom
Sandham; CAMRA Books) and World’s Best Beers: 1000 Unmissable
Brews from Portland to Prague (Jacqui Small LLP), as well as the
INSPIRED BY ITS SUCCESSFUL RUN at the Edinburgh Fringe Fes- forthcoming Boutique Beer (Barron’s Educational Series). In addi-
tival, this dryly humorous cultural history is made for those who long to tion to being the pubs and bars reviewer for Time Out London, Ben
drink less—but better. The Thinking Drinker’s Guide to Alcohol celebrates also writes about beer and spirits for numerous magazines and
liquor’s influence on life, love, literature, and learning through the ages— national newspapers.
from Ancient Egypt to the gin-drenched debauchery of eighteenth-
century London to absinthe-induced French impressionist art. TOM SANDHAM is an award-winning drinks writer and frequent
contributor to a host of magazines and newspapers, including
Esquire, The Spectator, Independent, Observer, and Jamie Oliver’s
Jamie Magazine. He is also a cocktail blogger for the Times online,
the editor of The World’s Top 50 Bars, and coauthor of the award-
winning Good Beer Guide West Coast USA (CAMRA Books) and
WKD Good Kebab Guide (Bray Leino). Tom has appeared on radio
and television, hosted industry awards ceremonies, and consulted
for the leading spirits companies
beer and cider
beer legends norm Peterson from Cheers

Norm Peterson’s iconic entrance, daily
slide onto the bar stool and beer-soaked
retorts were a cornerstone of Cheers, a
don’t drink and Pile drive comedy that ran for 275 episodes and 11
series from 1982 to 1993.
When Andre Rene Rusimoff was 12 years He was a hardly working accountant, fully
old, he was 1.9m (6 ft 3 in) tall, weighed committed bar fly and an elbow-bending antidote
over 108 kg (240 lbs) and had to be taken to the rampant excess of 1980s America. Less get- “Can I pour you a beer, Mr. Peterson?”
to school in a truck driven by Samuel up-and-go and more sit-down-and-stay, Norm “A little early, isn’t it, Woody?”
Beckett who talked to him about cricket. was a complete no-mark who no-one noticed in “For a beer?”
It sounds absurd, even by Beckettian standards the outside world. “No, for stupid questions.”
but these are the kind of big, bizarre things that But as soon as he was stationed on his bar
happened in Andre’s life. Born near the French stool, within arm’s reach of the beer tap and peer- “Hey, Mr. Peterson, Jack Frost nipping at your
Alps in 1946, he was diagnosed early on with ing at life through the prism of a pint glass, he nose?”
acromegaly, a rare glandular syndrome which assumed superhuman powers of deadpan delivery “Yep, now let’s get Joe Beer nipping at my liver,
produces excess hormones and accelerates growth as “Norm” – and everybody knew his name. huh?”
– especially in the head, hands and feet. In the original pilot episode of Cheers, Norm
Andre always knew the disease would sig- (then called George) was the first customer and “What would you say to a beer, Normie?”
nificantly curtail his life but instead of staring he only said one word. And that word was ‘beer’. “Daddy wuvs you.”
mournfully at his oversized shoes, he became Norm’s relationship with beer was a devoted if
the greatest professional wrestler that ever lived. not discerning one. Ice cold and wet were the cri- “What do you say, Norm?”
Around 2.26m (7ft 5 in) tall and weighing 226 went, he would always insist on picking up the teria, he wasn’t too fussed for flavour* and drank “Any cheap, tawdry thing that will get me a
kg (500 lbs), the “Eighth Wonder of the World” bar tab. When Arnold Schwarzenegger tried to steadily at a rate of 87 sips every two hours. beer.”
dominated world wrestling for the best part of sneak off to pay the bill himself, Andre picked Even though Samuel Adams Boston Lager was
20 years and was the inaugural inductee into the Arnie up instead and didn’t put him down until emerging as one of the first microbrews in the “How’s it going, Mr. Peterson?”
WWF Hall of Fame. he put his credit card away. early 1980s, Norm was very much a ‘macrobrew’ “Poor.”
Andre was also fearless at the bar, where he Andre went on to star in numerous films and man whose love for beer fuelled some of the finest “I’m sorry to hear that.”
drank beer like mere mortals drank water, a feat TV Series. His most famous role was as Fezzik, lines in comedy sitcom history. “No, I mean pour.”
made easier by the fact that, in the USA during the gentle giant, in The Princess Bride. During
the 1970s and before the craft beer movement
had taken hold, beer actually tasted like water.
filming he ran up a £23,000 bar bill at his Lon-
don hotel and was politely asked by the director “I came. “Pour you a beer, Mr. Peterson?”
“Alright, but stop me at one....make that one-
Andre consumed insipid American beer with
the throwaway contempt it deserved. It is said
to stop coaxing his co-stars out to the pub.
Sadly, in his 40s, despite several operations to I drank. I stayed” thirty.”
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
GUIDE
$24.95 ($26.95 Canada) | Hardcover with Jacket | 7 x 9
WINES
592 pages
Territory: WEX* | September 2, 2014

Kirkus)
O F • Review copy mailing to food and wine publications such as
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
• Promotional items: Wine tags
FOREWORDDBY PREFACEEBY
• Included in the digital booze brochure and on the culinary
MICHAELLMONDAVI KEVINNZRALY landing page
• Galleys available
FROM NAPA AND SONOMA TO MODESTO AND CALAVERAS,

MIKE DESIMONE AND JEFF JENSSEN, also known as
take an unparalleled look into California winemaking, history, and the World Wine Guys, are award-winning journalists as well as
geography. “World Wine Guys” Mike DeSimone and Jeff Jenssen have bestselling and award-winning authors. They have been featured
created the most up-to-date and comprehensive coverage of the guests on The TODAY Show, The Martha Stewart Show, Better TV,
state’s myriad wine-growing regions, including detailed listings of and the CBS, FOX and NBC networks, and they are the Entertain-
outstanding producers with individual tasting notes. Enjoy wine- ing and Lifestyle Editors at Wine Enthusiast magazine, as well as
maker interviews, local chef recipes with wine pairings, photos of regular contributors to other publications. Their books include
wineries and labels, and much more. Wines Of The Southern Hemisphere: The Complete Guide (Sterling
Epicure, Foreword by Michel Rolland), which won the Gourmand
International Award for Best Wine Book 2012 in the US, and Fire
SONOMA
MENDOCINO
Island Cookbook (Simon and Schuster). The duo regularly host
PINE
wine tastings and educational seminars around the world. They

MOUNTAIN-
CLOVERDALE
PEAK
LAKE
Cloverdale MAYACAMAS
have received the prestigious Golden Pen Award for food, wine,
and travel journalism and have been inducted into the Chevaliers
ROCKPILE MOUNTAINS
SONOMA ALEXANDER
du Tastvin at the Chateau du Clos de Vougeout in Burgundy. Please

COAST VALLEY
DRY CREEK
VALLEY KNIGHTS
VALLEY
Healdsburg
visit them on worldwineguys.com.

FORT NORTHERN
ROSS-SEAVIEW
SONOMA NAPA
CHALK
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RUSSIAN RIVER
VALLEY
Santa
Rosa
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ALSO AVAILABLE
978-1-4027-8625-9
$24.95 (Canada $29.95)
Kevin Zraly Windows on the World
Complete Wine Course
30th Anniversary Edition
by Kevin Zraly
978-1-4549-1364-1
• Prepublication media lunch for 10-15 key NYC-based journalists

Kirkus)
• Review copy mailing to men’s, wine, and beverage magazines, and
to wine writers at daily newspapers
• Gift guide roundups
• Sell sheet on Kevin Zraly brand plus a “Wine as Gift” fact sheet
• Kevin Zraly landing page with promotion on Sterling’s social-
media platforms
• Regional Press Tour: NYC, DC, Philadelphia, Boston
• Outreach to key wine blogs and websites offering excerpts and
book giveaways
• Advertising including: the New York Times holiday ad; Publisher’s
NO ONE MATCHES KEVIN ZRALY AS A WINE EDUCATOR. Now,
Weekly ad to coincide with publication; and ads in select wine/
on its 30th anniversary, his definitive, bestselling guide receives a restaurant trade publications
complete update. As always, Zraly deftly takes the mystery out of • Promotional item: corkscrew
choosing wine, explains the basics, and suggests hundreds of new
wines to try. But this thoroughly redesigned edition also presents a
beautiful tribute to Windows on the World, the renowned restaurant In 1976 KEVIN ZRALY became cellar master in the newly opened
where Zraly’s course began. User-friendly smartphone tags and audio Windows on the World restaurant at One World Trade Center,
guides are featured throughout. where he ran his wine course until September 11, 2001. It is now
located at the JW Marriott Essex House. Kevin Zraly’s Windows on
the World Complete Wine Course was first published in 1985 and has
sold more than three million copies. His honors include Lifetime
Achievement Awards from the James Beard Foundation and Euro-
pean Wine Council, and the James Beard Award for the Wine and
Spirits Professional of the Year. He has been featured in the New
York Times, People magazine, the Wall Street Journal, GQ, and USA
Today. Kevin lives in New Paltz, NY.
Praise for Kevin Zraly and

Windows on the World Complete Wine Course:
“Kevin Zraly is the finest wine educator I have known.” —Robert Parker
“One of the best start-from-scratch wine books ever written.”
—Frank Prial, the New York Times
“The great Zraly wit and his legendary front-of-the-classroom presence
are integral parts of this fresh approach.” —Wine Spectator
“A visually exciting, intelligently structured reference.”
—Anthony Dias Blue, Bon Appétit
“Brims with enthusiasm . . . breezy, down-to-earth . . . Reads like an
interesting conversation.” —Chicago Tribune
“The liveliest short course on wine ever wrapped between two covers.”
—Boston Globe
“As entertaining as it is informative.” —New York Daily News
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Fall 2014 Culinary Bladzine

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Fall 2014 Culinary Bladzine

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The Best Diet for You!

The Top 30 Weight-Loss Plans, from Atkins to the Zone,

THE BEST DIET FOR YOU! THE TopCaroline

conflicting advice out there, and so many Detox Detox

and your lifestyle

WEIGHT WATCHERS, SOUTH BEACH, SUPERFOODS, DETOX:

KIM LUTZ is a Chicago-based author and founder of Welcoming

• Trade mailing (Publishers Weekly, Booklist,

ELISABETH JOHANSSON is a pastry chef and food stylist whose

YOU CAN NEVER HAVE TOO MUCH CHOCOLATE—or too

Honey FROM BEES IN THE GARDEN TO HONEY IN THE

• Trade mailing (Publishers Weekly, Booklist,

Decorating Cookies Party

BRIDGET EDWARDS is a highly visible baking expert who blogs

Board: 3.0mm yearsgreyboard.

Includes: Christmas Tree Cornucopia P Orange

ROAST TURKEY WITH WILD MUSHROOM GRAVY. Apple

200 Recipes for

Everyday Slow Cooker

Slow cooked pulled pork

• Trade mailing (Publishers Weekly, Booklist,

ELLEN BROWN gained the national limelight in 1982 as the

and Other Autumnal Delights

$12.95 ($13.95 Canada) | Hardcover | 6 × 6

• Trade mailing (Publishers Weekly, Booklist, Library Journal,

STEPHANIE PEDERSEN, CHHC, AADP, is a health writer and

In 2004, ARUN KAPIL launched the eco-friendly spice company

NOTHING BRINGS HEALTHFUL FLAVOR TO FOOD LIKE

Pair any of these tasty sides

Switch it up To make this into a hearty vegetarian meal, omit the

20 L I G HT E R DI N N E R S L IGHTER DINNERS 2 1

Woman’s Day Recipe Remix

• Trade mailing (Publishers Weekly, Booklist,

PREPARING PIZZA DOUGH 1 Cheeseburger

P E R S E RV I N G 532 CAL, 16 G FAT (6 G SAT

7 8�RECIPE R EM I X R ECI PE R EM I X�7 9

WOMAN’S DAY’s food coverage is aimed at busy, budget-conscious

Expert Wine Pairings Can. $26.95

• Review copy mailing

• Newspaper coverage in food sections

• Outreach to food bloggers

Celebrity Chefs • Book giveaways(continued

More Than 90 Delicious Recipes

RECIPES FROM THE HOTTEST NAMES in the kitchen, wine-and-

Marcus Samuelsson’s Miso-Rubbed

1 Heat oven to 400˚F. Kevin Zraly’s

Each serving without collards About 534 calories, 28 g protein, 13 g

A FORMER LEADING WEST END ACTOR, Oz Clarke is

more information, recommendations, facts, passion, and opinion than

trations of labels and bottles, and more.

ANDREW WILL, CADENCE, CORLISS

healthful choices. Rediscover the unique

CLEAN Cacao Energy Bars.

• Prepublication media luncheon: NYC

Ba Se Preheat oven to 350°F. line an 8 x 8-inch baking dish with parchment

Collard Green Sukiyaki

with Buckwheat Noodles

Reheat shiitake-kombu stock and pour over noodles and vegetables.

194 eat clean live well

Honestly Healthy for Life

• Trade mailing (Publishers Weekly, Booklist,

3 kiwi fruits, skins removed

Pour the purées into the ice pop holders as pure

and is a columnist for Psychologies Magazine.

• Trade mailing (Publishers Weekly, Booklist,

• Trade mailing (Publishers Weekly, Booklist,

• Trade mailing (Publishers Weekly, Booklist,

• Trade mailing (Publishers Weekly, Booklist, Library Journal,

• Trade mailing (Publishers Weekly, Booklist,

• Review copy mailing

• Newspaper coverage in food sections

• Outreach to food bloggers

Celebrity Chefs • Book giveaways(continued

• Prepublication media luncheon: NYC

• Trade mailing (Publishers Weekly, Booklist,

• Trade mailing (Publishers Weekly, Booklist,

• Trade mailing (Publishers Weekly, Booklist,

• Online outreach coverage in top cooking and baking sites

• Trade mailing (Publishers Weekly, Booklist,

• Trade mailing (Publisher’s Weekly, Booklist, School Library

• Trade mailing (Publishers Weekly, Booklist, Library Journal,

• Trade mailing (Publishers Weekly, Booklist, Library Journal,

• Prepublication media lunch for 10-15 key NYC-based journalists

WENG World English ANS Australia, New Zealand T Translation only