Fall 2015

Sterling
New Titles

The Yellow Table

A Celebration of Everyday Gatherings:

110 Simple & Seasonal Recipes
by Anna Watson Carl, Food Photography by Signe Birck

When people share a meal, magic happensand this cookbook, named for the table in the
authors childhood kitchen, celebrates that joy. Featuring delicious seasonal recipes perfect
for feeding the people you love, it includes everything from Pumpkin Spice Pancakes to
Watermelon, Feta, & Mint Skewers, Three-Bean Turkey Chili, and Spring Pea Risottoplus
stress-free dinner-party menus, sweets, and wine pairings from an award-winning sommelier!
Anna Watson Carl is a NYC-based food writer and private chef, and the creator of The Yellow
Table blog (theyellowtable.com). She has worked in the test kitchens of Martha Stewart
Everyday Food, Real Simple, and Bon Apptit, and writes for a variety of magazines, including
Food & Wine, WSJ Magazine, TIME, Travel + Leisure, and Anthology. She has just started a
column in Saveur magazine.

ISBN 978-1-4549-1765-6
$24.95 ($27.95 Canada)
Hardcover
8 x 10
272 pages (all in color)
Territory: World
Carton Qty: 18
August 2015
Sterling Epicure

Key Selling Points

Marketing & Publicity Campaign

Q From a self-published book that sold through its full

Q Review copy mailing to food, womens, and

3,000-copy print run in six weeks

lifestyle magazines

Q Crowdfunded rst printing raised over $66,000 from fans

Q Review copy mailing to food editors at daily newspapers

Q Author writes an entertaining monthly column in

Q National & local TV pitches

Saveur magazine

Q Outreach to food blogs and websites

Q Includes many vegan, vegetarian, and gluten-free options

Q Holiday gift guides

Q Author is available for events and signings
Q Heavy promotion on authors social media platforms

At My Table

Vegetarian Feasts for Family and Friends

by Mary McCartney

HON E Y L I M E F RU I T SAL AD
SERVES 6
Prep time: 10 minutes
IN GRED IENTS

For me, a brunch isnt complete without a great fruit salad. The color and
fragrance it brings to the table is amazing and its something everyone
will dip into. In this recipe, Ive added a dressing of honey, ginger, and
fresh lime juice that brings extra punch to the salad.

2 cups pineapple, peeled and cored

1 medium ripe mango, peeled and
pit removed
2 kiwi fruit, peeled
118 cups strawberries (approx.

ME TH O D

Chop the pineapple, mango, and kiwi into small bite-sized cubes and
put them into a medium serving bowl.

2 handfuls)
cup blueberries (approx.
2 handfuls)
For the dressing:
2 tablespoons freshly squeezed lime
juice (approx. 1 lime)
1 teaspoon finely grated fresh

Hull and quarter the strawberries and add them to the bowl, along
with the blueberries.
Combine all the dressing ingredients in a glass or small bowl, mixing
well until the honey dissolves into the lime. Pour the dressing over
the chopped fruit and stir gently to allow the flavors to infuse. Set to
one side until ready to serve.

ginger, to taste
1 tablespoon honey (or agave syrup)
G F, V+, D F

This salad is delicious served with plain yogurt, chopped nuts, and
an extra drizzle of honey, or you can simply enjoy it on its own.

25

Come to Mary McCartneys table for a delicious vegetarian meal and a journey through cherished
memories. Dozens of glowing photographs vividly capture more than 75 recipes inspired by
McCartneys mother and grandmother, and recall treasured celebrations, gatherings, and family
highlights. Mary presents menu plans for a range of festivities, from BBQs and picnics to baby
showers, tea parties, and romantic dinners.
Mary McCartney is an acclaimed photographer who has shot editorial and ad campaigns around
the world for clients such as Harpers, Vanity Fair, Mandarin Oriental, Adidas, and Boucheron.
The eldest daughter of Paul and Linda, and sister to creative siblings Stella and James, Mary
worked with her mother on a number of vegetarian cookbooks, and has been a consultant,
for over a decade, for Linda McCartney Foods (lindamccartneyfoods.co.uk), a British brand
specializing in meat-free dishes, created in 1991 by Linda McCartney. Mary McCartney published
Food with Sterling Epicure in 2013.

ISBN 978-1-4549-1659-8
$29.95 ($33.95 Canada)
Hardcover with Jacket
712 x 934
256 pages (all in color)
Territory: US/Can
September 2015
Sterling Epicure

Key Selling Points

Marketing & Publicity Campaign

Q Sterling Epicures second title from Mary McCartney, author of

Q Media luncheon in New York City

Food, which sold over 25,000 copies

Q Review copy mailing to lifestyle and food & beverage editors

Q Entertaining in groups is the current trend. At My Table shares

at newspapers and magazines

inspiration, menus, and tips to make entertaining easy, casual,

and memorable

Q National TV appearances
Q Consumer advertising, including Vegetarian Times

Also Available

Q Coverage on vegetarian, food, and womens websites

Food

Q Blads

978-1-4549-0726-8
$29.95 ($35.95 Canada)
Hardcover with Jacket
712 934

Q Digital culinary catalog

Q Holiday gift guides

18

The Seasonal Jewish Kitchen

A Fresh Take on Tradition

by Amelia Saltsman, foreword by Deborah Madison

PAREVE/VEGAN

ARUGULA WITH FRESH GOLDEN BARHI DATES,

DRIED APRICOTS, NECTARINES, AND SUMAC
MAK ES 8 SER VIN GS

n date-growing regions, the harvest begins in late

summer or early autumn. Barhi dates are the first
variety to be brought to market, still on the stem, a
beautiful shade of soft gold, and crisp. Their flavor hovers
between sweet and astringent. Golden Barhis, known as
fresh or khalal, the second of four stages of ripeness,
are lovely with late-season nectarines or mangoes in a
distinctive early autumn salad. Any astringency in the
fresh dates is tamed by the use of orange juice, sweet nut
oil, and tart sumac in the dressing. Fresh Barhi dates are
available at Middle Eastern markets, California farmers
markets, and by mail order for a few brief weeks in the
fall. They are a rare treat, but now you know what to do
with them. The basic structure of this salad lends itself
to many seasonal combinations of dried and fresh fruits.
Try Fuyu persimmons and pears in place of the dates and
nectarines and contrast their sweetness with additional
tart dried fruits and early mandarins.
pound (225 g) crisp golden Barhi dates (about
16)
cup (55 to 85 g) moist dried apricots (about

Cut the dates in half lengthwise and remove the pits,

then cut each half into thin crescents and place in a salad
bowl. Use kitchen scissors to snip apricots into strips and
add to the bowl. Halve the nectarines or pears and pit
the nectarines or core the pears. Cut the halves into thin
crescents and add to the bowl. Add the arugula to the
bowl.
Drizzle the oil to taste over the salad and toss lightly.
Using a five-hole zester, and working over the salad bowl,
remove the zest from the orange in long strands, getting
both the zest and the spray of citrus oils into the bowl.
Give the salad a healthy squeeze of orange juice and
season to taste with salt and sumac. Toss the salad and
then sprinkle with additional sumac for color and added
tartness.
To quickly ripen khalal-stage Barhi dates
for another use, freeze them for at least 24 hours. When
thawed, they will have turned light brown and have
become soft and sweet. This is the same freezing technique
that works with astringent Hachiya persimmons, the
oblong variety that must be meltingly ripe to be eaten.

KITCHEN NOTE:

16; 2 to 3 ounces)
2 ripe nectarines or juicy pears, about pound
(225 g) total
pound (225 g) arugula

Cover not final

1 to 2 tablespoons nut oil, such as walnut,

THE LIFE OF A DATE

IN FOUR STAGES

pecan, almond, or pistachio

1 Valencia orange
Finishing salt, such as fleur de sel or Maldon sea

KIMRI
KHALAL

salt

RUTAB

Ground sumac

TAMAR

unripe, green
fresh, crisp, golden
moist, sweet, very ripe, and brown
(literally date in Hebrew and Arabic)
sweet, chewy, and dried.

SE AS ON AL J EW I SH CO OK ING

SE P T E M BE R AN D O CTOBER

Organized by the Jewish calendar, The Seasonal Jewish Kitchen combines the modern focus on fresh
foods with ancient roots and recipes. These dishes are lighter and brighterranging from iconic
brisket, chicken soup, gelte sh, and potato latkes to Lamb, Butternut Squash, and Quince Tagine;
Buckwheat, Bowties, and Brussels Sprouts; and Carob Molasses Ice Cream. Amelia Saltsmans
melting-pot approach to avors and ingredients will win over a new generation of Jewish cooks.
Since the publication of her rst book, The Santa Monica Farmers Market Cookbook, Amelia
Saltsmans fans have turned to her for fresh, intuitive, seasonal cooking. She is regularly sought out
for her expertise by such national publications as Vegetarian Times, Fit Pregnancy, Bon Apptit,
Cooking Light, National Geographic Traveler, The Jewish Journal, Huffington Post, Los Angeles
Times, and Boston Globe. She is a frequent guest on KCRWs Good Food with Evan Kleiman
(National Show), a long-time advocate of farmers markets at the state level, and a contributor to
the Sage Encyclopedia of Food Issues. Saltsman appears frequently at such venues as Rancho La
Puerta, Los Angeles Times Festival of Books, Whole Foods Markets, and the offices of Google, as
well as at restaurants, cooking schools, farmers markets, and community centers, synagogues,
and churches around the country.

45

ISBN 978-1-4549-1436-5
$29.95 ($33.95 Canada)
Hardcover with Jacket
8 x 10
320 pages (all in color)
Territory: World
Carton Qty: 16
August 2015
Sterling Epicure

Key Selling Points

Marketing & Publicity Campaign

Q Foreword by bestselling author Deborah Madison, whose

Q Review copy mailing to book review editors at newspapers

Vegetarian Cooking for Everyone (Potter/Ten Speed/Harmony)

has more than 400,000 copies in print

and magazines
Q Outreach to national & local TV and radio producers

Q Authors rst book, the self-published The Santa Monica Farmers

Q Outreach to kosher food bloggers and the Jewish community

Market Cookbook (Blenheim Press), was named one of the Top 100
Cookbooks of the Last 25 Years by Cooking Light in 2012; the book
has won several awards, including a Writers Digest Grand Prize for
Self-Published Books. It sold nearly 20,000 copies and received
glowing endorsements from top names in the locavore movement,
including and received blurbs from the likes of Alice Waters, Joan
Nathan, Nancy Silverton, Suzanne Goin, Lynne Rossetto Kasper,
and Evan Kleiman

Q Advertising in Jewish publications

Q Jewish Book Council tour
Q Book signings to coincide with authors speaking schedule
Q Author is available for additional events
Q Blads
Q Digital culinary catalog

Q Author has access to high-prole food writers and potential

endorsers, such as by Waters, Silverton, and Nathan, all of

whom endorsed her rst book

Q Promotions on authors digital platforms

Q Author keeps in touch with her audience through her blog,

AmeliaSaltsman.com, Facebook, Twitter, and Pinterest, and is a

longtime member and panelist at the International Association
of Culinary Professionals (IACP) and Les Dames dEscoffier
International

19

Southern
Cooking

Southern Cooking Family Style

Menus & Recipes for Family Gatherings
Grand & Small
by Liana Krissoff

Family Style

LIANA KRISSOFF
MENUS & RECIPES FOR FAMILY GATHERINGS GRAND & SMALL

Buttermilk biscuits wrapped in a gingham napkin. Chicken-and-Andouille Gumbo. Barbeque

pork shoulder smoking on a grill. Southern Cooking Family Style offers more than 75 favorites,
organized seasonally and by themed menus. The recipes range from Country Ham and Praline
Candied Garnet Yams to Red Velvet Cupcakes with Creole Cream Cheese Frosting . . . all served
with a heaping helping of Southern hospitality!
Liana Krissoff is a freelance editor, blogger, and cookbook author of Whole Grains for a New
Generation, Canning for a New Generation, and Vegetarian for a New Generation (all Stewart,
Tabori & Chang). She lives in Lincoln, NE.

Key Selling Points

Q Wide variety of favorite southern recipes from the editors of

Redbook, Country Living, and Good Housekeeping

Q Special and themed menus help make celebrations a snap,

including Mothers Day Brunch, a Traditional Thanksgiving, a

Porch-Sitting Evening, and Derby Day and Mardi Gras bashes
Q Chapters are organized by season, with recipes that use the

freshest ingredients for each time of year

Q Some recipes offer a twist on tradition such as Fried Tomatillos

with Creamy Cumin Dip, Cabbage and Cilantro Slaw, and a

Jalapeo-Spiked Bourbon Julep

20

ISBN 978-1-61837-167-6
$24.95 ($27.95 Canada)
Hardcover
8 x 914
160 pages (all in color)
Territory: WEX*
Carton Qty: 18
September 2015
Hearst

A Year of Gingerbread Houses

Making & Decorating Gingerbread Houses
for All Seasons
by Kristine Samuell

Nothings more enticing than an awesome, lusciously decorated gingerbread house. With
designs for holidays and birthdays, these exquisite projects include a cottage, chalet, and twostory houseand customized windows, doors, chimneys, paths, trees, and even lighting add to
the charm. Hundreds of helpful process shots; advice on tools and techniques; and patterns,
piping templates, and tips on baking and assembling all assure magical results.
Kristine Samuell started her baking adventures at her mothers elbow, peering in wonder at
her mothers gingerbread masterpieces. Many bags of our later, she still loves to create houses
for holidays, birthdays, charity auctions, and other special occasions. Kristine lives in Houston,
Texas, with her husband and two children, who think the title of the book should be: Dont eat
that! Its for the gingerbread house book.

ISBN 978-1-4547-0891-9
$19.95 ($22.95 Canada)
Paperback
812 x 10
144 pages (all in color)
Territory: World
Carton Qty: 28
September 2015
Lark Crafts

Key Selling Points

Marketing & Publicity Campaign

Q Includes more than 200 meticulous, step-by-step photos, as well

Q Review copy mailing to food, lifestyle, and craft editors at

as inspiring shots of the completed houses

newspapers and magazines

Q A house for almost every holiday and special occasion, with ideas

Q Outreach to baking and craft bloggers

for customizing themso this isnt just for Christmas

Q Digital culinary catalog

Q Blads
Q Holiday gift guides
Q Digital support on authors website and social media platforms
Q Featured on LarkCrafts.com
Q Author is available for book signings and events

21

Kevin Zraly Windows on the World

Wine Tasting Notebook
by Kevin Zraly

Also Available
Kevin Zraly Windows on the
World Complete Wine Course

Cover not final

ISBN 978-1-4549-1364-1
$27.95 ($31.95 Canada)
Hardcover with Jacket
8 12 x 9 14

To supplement the 30th anniversary edition of the Windows on the World Complete Wine
Course comes this handy notebook. A comprehensive introduction covers wine basics, tasting,
and buying; tips and vintage best bets; and answers to frequently asked questions, while the
journal portion contains user-friendly tasting sheets with helpful prompts for recording your
tasting notes on new and favorite wines.
Kevin Zraly is the founder and teacher of the Windows on the World Wine School, now in its
33rd year, which has graduated more than 19,000 students. Author of the Windows on the
World Complete Wine Course (Sterling Epicure), which has sold more than 3 million copies, he
is the worlds bestselling wine author and has received the European Wine Councils Lifetime
Achievement Award and the James Beard Award for Wine and Spirits Professional of the Year,
among numerous others. He has been featured in The New York Times, People, The Wall Street
Journal, GQ, Newsweek, and USA Today, and other publications.

Key Selling Points

Q The perfect companion to the bestselling Windows on the World

Wine Course, which has sold more than three million copies
Q Kevin Zraly is the Ultimate Wine Educator in America
Q An attractive package that makes a perfect gift for any

wine lover
Q Appeals to wine enthusiasts everywhere who want to

record tasting notes

22

ISBN 978-1-4549-1783-0
$14.95 ($16.95 Canadian)
Flexibound
4x7
160 pages (all in 2-color)
Territory: World
September 2015
Sterling Epicure

Julie Morriss Superfood Kitchen

by Julie Morris

Cover not final

Morris details whats needed to create a superfood kitchen and pantry, cataloging ingredients from aai berries to yacon with avor notes, recommended
forms, and best uses. Techniques, too, receive their own focus, with discussions
of equipment conventional (e.g., blender) as well as nontraditional, such as the
dehydrator. Helpful appendixes include a superfood substitution cheat sheet,
conversion charts, how to make nut and seed milks, frequently asked questions,
and an ingredient resources guide. Booklist

Welcome to the SUPERFOOD culinary revolution! In Julie Morriss Superfood Kitchen, beautiful
dishes are entirely composed of plant-based, nutrient-dense, and whole foods that energize,
nourish, and taste delicious. Each amazingly healthy recipe artfully combines ingredients rich
in antioxidants, essential fatty acids, minerals, and vitaminsresulting in mouthwatering food
that makes you feel as good as it tastes.
Julie Morris is a Los Angeles-based natural food chef and advocate of whole, plant-based
foods and superfoods. She has worked in the natural food industry for close to a decade as a
recipe developer, writer, cooking show host, and spokesperson and executive chef for Navitas
Naturals, a fair-trade company that specializes in 100% organic superfoods. Her mission is
simple: to share recipes and nutrition tips that make a vibrantly healthy lifestyle both easy to
achieve and delicious to follow. To learn more about Julie and superfoods visit juliemorris.net.

Key Selling Points

ISBN 978-1-4549-1810-3
$19.95 ($22.95 Canada)
Paperback with Flaps
8 x 10
256 pages (all in color)
Territory: World
September 2015
Sterling Epicure

Also Available

Q Author will support sales on her site,

juliemorris.net
Q Author contributes regularly to sites such

as MindBodyGreen, Organic Authority,

and G Living; her work has been featured
in magazines such as VegNews and Yoga
Journal and on online spots such as
FitSugar and Vital Juice
Q Author is chief recipe developer for

bestselling author Brendan Braziers Whole

Foods to Thrive: Nutrient-dense, Plantbased Recipes for Peak Health (Penguin
Books Canada/2011)
Q Author is working with a production

company that has done work with the

Food Network to develop a show around
natural, whole, and raw food, currently
titled Julie in the Raw

34

Superfood Juices

Superfood Smoothies

ISBN 978-1-4549-1077-0
$16.95 ($18.95 Canada)
Hardcover with Jacket
7 1/2 x 8 1/2

ISBN 978-1-4549-0559-2
$16.95 ($18.95 Canada)
Hardcover with Jacket
7 1/2 x 8 1/2

Superfood Kitchen

Superfood Snacks

ISBN 978-1-4549-0352-9
$24.95 ($26.95 Canada)
Hardcover with Jacket
8 x 10

ISBN 978-1-4549-0558-5
$16.95 ($19.95 Canada)
Hardcover with Jacket
7 1/2 x 8 1/2

Prohibition Bakery
by Brooke Siem and Leslie Feinberg

YUM! Giada de Laurentiis

These 75 cupcakes have a kickand theyre NOT for kids! The product of Prohibition Bakery,
theyre simply the best, the booziest treats in Manhattan. Thats why fans ranging from Food &
Wine to Playboy, Newsweek, and Thrillist.com have heaped praise upon owners Brooke Siem
and Leslie Feinberg. A Dark & Stormy, Old Fashioned, or other cupcake will convert anyone
from the rst bite!
Brooke Siem is a classically trained chef who, with longtime baker and bartender Leslie
Feinberg, created New York Citys rst alcoholic cupcake company, Prohibition Bakery, in 2011.
Since then, the Lower East Side cupcakery has garnered acclaim from Food & Wine, The Today
Show, Huffington Post, BuzzFeed.com, Thrillist.com, Playboy, the Village Voice, Newsweek, the
Washington Post, Serious Eats, and Maxim, among many others.

ISBN 978-1-4549-1696-3
$19.95 ($22.95 Canada)
Hardcover with Jacket
6 x 8 1 2
190 pages (all in color)
Territory: World
October 2015
Sterling Epicure

Key Selling Points

Marketing & Publicity Campaign

Q Prohibition Bakery is a one-of-a-kind, alcoholic cupcake

Q Prepublication event in New York City

companythe rst in New York, opened in 2011

Q Review copy mailing to food and lifestyle editors at

Q The bakery has great buzzlots of good mediapromising for

newspapers and magazines

endorsements and other promotion

Q Outreach to national and local TV producers

Q The authors are young and very much part of the Lower East

Q Outreach to beverage, food, and baking blogs and websites

Side/Brooklyn food world

Q Promotions on authors website and social media platforms

Q Holiday gift guides
Q Digital culinary catalog
Q Blads

44

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STERLING

Roast It
Theres Nothing Better Than a Delicious Roast
Nothings betteror easier to preparethan a delicious roast. From perfect poultry and meat to veggies,
sides, sauces, and stufngs, this little cookbook is packed with recipes and tips. Delight family and friends
with such dishes as Lemon and Parsley Butter Roast Turkey, Herb Lamb Cutlets, Baked Stuffed Pumpkin,
and an amazing Summer Roast Chicken with feta, black olives, tomatoes, and couscous.

Slow Cook it
Slow-Cooked Meals Packed with Flavor

These meals are showstoppersand time savers! With everything from soup to dessert, Slow Cook
makes it simple to enjoy a home-cooked dinner. Just do the easy prep, put the ingredients in the pot, and
let things simmer. Savor the avors of French Onion Soup, Ratatouille, Classic Coq au Vin, a Great Big Pork
Pie, and Orange and Chocolate Cheesecake for a sweet nale!
- In addition to the recipes, you get cooking tips, alternatives to a slow cooker for those who dont own
one, and a calorie gallery

Publisher: Sterling Epicure

Published: October 2015
176 pages
978-1-4549-1772-4
$9.95 ($11.95 Canadian)
Paperback
all in color
5 7/8 x 6 15/16
Territory: US/Can/Philippines

Publisher: Sterling Epicure

Published: October 2015
176 pages
978-1-4549-1773-1
$9.95 ($11.95 Canadian)
Paperback
all in color
5 7/8 x 6 15/16
Territory: US/Can/Philippines

Also Available
Cheap Eats
Publisher: Sterling Epicure
176 pages
978-1-4549-1522-5
$9.95 ($9.95 Canadian)
Paperback
all in color
5 7/8 X 6 15/16
Territory: US/Can/Philippines

Flash in the Pan

Publisher: Sterling Epicure
176 pages
978-1-4549-1523-2
$9.95 ($9.95 Canadian)
Paperback
all in color
5 7/8 X 6 15/16
Territory: US/Can/Philippines

Party Food
Publisher: Sterling Epicure
176 pages
978-1-4549-1525-6
$9.95 ($9.95 Canadian)
Paperback
all in color
5 7/8 X 6 15/16
Territory: US/Can/Philippines

46

Lets Do Brunch
Publisher: Sterling Epicure
176 pages
978-1-4549-1524-9
$9.95 ($9.95 Canadian)
Paperback
all in color
5 7/8 X 6 15/16
Territory: US/Can/Philippines

Good Housekeeping
Fun Food Fast!
225 Built-for-Speed Dishes that are Simply Delish
by The Editors of Good Housekeeping

In need of food fastbut dont want fast food? These 250 fun, delicious dishes are built for
speed, and cover every meal and more: up-and-at-em breakfasts, ash bites and beverages,
soups and salads, easy-to-make mains, side attractions, and sweet treats. Fuel up with Sunrise
Toast, munch on Warm Spinach Dip, and dine on Steaks with Red Wine or Asparagus Risotto.
Menu ideas throughout make planning simple!
An award-winning chef and well-known journalist, Susan Westmoreland produces Good
Housekeepings food features. She also manages the test kitchen, where the hundreds of recipes
that appear in the magazine each year are developed and perfected through triple testing.
She has also made numerous appearances on NBCs Today Show, Good Morning America, the
CBS Early Show, and on Food Network Television. In 2001, Susan was named the James Beard
Foundations Editor of the Year.

ISBN 978-1-61837-120-1
$24.95 ($27.95 Canada)
Hardcover
738 914
240 pages (all in color)
Territory: WEX*
Carton Qty: 18
October 2015
Hearst

Key Selling Points

Marketing & Publicity Campaign

Q Triple-tested recipes from the trusted Good Housekeeping kitchen

Q National media coverage

Q A sharp new interior design that emphasizes the fun approach to

Q Review copy mailing to food editors at newspapers

this fast style of cooking

and magazines

Q Good Housekeeping will support

Q Outreach to food bloggers and websites

the book in the magazine and

on social media

Q Cross promotions with Good Housekeeping magazine,

print and online

47

All Things Marshmallow

by Ross OBrien and Amy Nelson

CHAPTER TWO

Cover not final

SUMMER
FAVOURITES

Welcome the newest sweet sensation: the gourmet marshmallow. These 100 mouthwatering
and visually stunning recipes comes from Ross OBrien and Amy Nelson, the worlds most
cutting-edge marshmallow-making duo. Create mallow pops, the ultimate smore, hot chocolate
marshmallow oats, and the swoon-worthy Wimbledon: layered strawberry and Madagascan
vanilla marshmallows topped with white chocolate and a strawberry slice! Every page will have
readers salivating.
After meeting at art college, Ross OBrien and Amy Nelson became a couple in life and, with the
creation of the London Marshmallow Company, in business, After officially launching the company
in April 2013, the duo have appeared at an array of food markets and fairs across London, honing
their recipes as they went. The London Marshmallow Company supplies marshmallows to private
clients for weddings and events, and Londons luxury department store Harrods recently selected
them to be the stores rst-ever gourmet marshmallow brand in its world-famous food hall.

Key Selling Points

Q The London Marshmallow Company has a great following

on Facebook (4200+ fans, the highest-ranking gourmet

marshmallow brand) and on Twitter and Instagram
Q Americans buy 90 million pounds of marshmallow products

each year

48

ISBN 978-1-4549-1779-3
$19.95 ($22.95 Canada)
Hardcover with Jacket
818 x 918
160 pages (all in color)
Te rritory:
US/Can/Philippines
October 2015
Sterling Epicure

American Whiskey, Bourbon & Rye

A Guide to the Nations Favorite Spirit
by Clay Risen

REVISED &
EXPANDED
EDITION

Praise for American Whiskey, Bourbon & Rye

A whiskey novices best friend, describing the characteristics of American whiskey, how to taste
it, and how it is produced, as well as providing a detailed history of the spirit. The book also
includes reviews and photos of more than 200 American whiskeys, their tasting notes, and
information on the producers. . . . Its a book I plan on keeping around for constant reference.
Saveur

Risen

deftly combines history and assessment in this informative volume that covers more
than 200 of the titular spirits. . . .This book will delight those interested in learning about the
history, traditions, and comparative taste of whiskey, and the gorgeous images will conjure up
memories of grandfathers old favorites. A fascinating read as well as a valuable reference guide,
this work is sure to be a hit, especially in regions where the beverage is gaining popularity.
Library Journal (starred review) +

Anaccessible and useful reference . . .Risen offers takes on the excellent whiskies, and doesnt
hold back while describing the bad . . . lending authority to his assessment of an overwhelming
number of choices. The book will help whiskey lovers single out the good-to-great, but Risen
also offer suggestions for lower tier whiskeys like Evan Williams that are perfectly ne for mixed
drinks. Publishers Weekly

The bible of American whiskeys, bourbons, and ryes is updated! Arranged alphabetically by
distillery and then brand, this revised edition features 300 whiskeyswith nearly 100 new
entries. In addition to information on buying and choosing whiskey, every entry includes the
makers contact details and products, plus a full account of each bottling, including: age,
proof, nose, color, body, palate, price, and rating.
Clay Risen is an editor at the New York Times, where he has written extensively on whiskey,
rum, and other spirits. He has also written for The Atlantic, Smithsonian, and the Washington
Post. He is the author of A Nation on Fire: America in the Wake of the King Assassination
(Wiley, 2009) and The Bill of the Century: The Epic Battle for the Civil Rights Act (Bloomsbury,
2014). Risen grew up in Nashville, Tennessee, and lives in Brooklyn, NY, with his wife and two
young children.

ISBN 978-1-4549-1688-8
$24.95 ($27.95 Canada)
Hardcover
5x9
400 pages (all in color)
Territory: World
October 2015
Sterling Epicure

Key Selling Points

Marketing & Publicity Campaign:

Q This updated version is 50 percent longer, up by 100 entries.

Q Review copy mailing to book review editors at mens and

Newcomers include Big Bottom, Dark Horse, Lexington,

Rebellion, and Rough Rider
Q

beverage magazines
Q Review copy mailing to food and beverage editors at daily

American whiskeys and bourbons have proliferated in recent

years, and this volume helps drinkers pick the winners

newspapers
Q Outreach to food & beverage and spirit blogs and websites

Q Huge growth for ne American whiskies: according to the 2010

Q Holiday gift guides

Beverage Information Group report, distilled spirits in the United

States grew 2.1%, marking the categorys 13th consecutive year
of positive results

49

HOW TO

FAKE

How to Fake Your Way

through a Wine List
Tips and Tricks to Sound Like an Expert
by Katherine Cole

YO U R
WAY

TH R O U G H

MOSEL RIESLING

The national mascot of Germany, a black eagle

with wings outstretched, echoes the geographic
shape of the nation. The Mosel (MOH-zul
(
)
Valley is a feather in the eagles west wing,
following the winding path of the Mosel
River from the Luxembourg border east
to its intersection with the Rhine.
+1

WIN E LIST

GERMANY
G
GERM
MANY
NY
Y
MOS
MOS
MOSEL

Bremmer Calmont is one of the world's steepest vineyards

TOP TERMS
Prdikat (preh-dee-KAHT): Keeping track of all the
different ripeness levels of German Riesling is a task on
par with convincing six felines to walk in a single-le line
(a parade of cats). Still, getting a grip on the Prdikat
system is a must.
Rieslingg (REEZ-ling): Germanys top grape makes a
breezy, weightless, dry wine, with piercing acidity and
food-friendly accents of citrus and apples. Its like Reese
Witherspoon in Wild: surprisingly raw and transparent.

Tips and Tricks to

Sound Like an Expert

DIGGING DEEPER
Kabinett (KAA-bee-NEHT): The lightest style of ne
German Riesling, made from grapes picked at the leastripe stage, light-bodied and fragrant. Imagine Reese, in
the cabin of an airplane, looking out the window at light,
uffy clouds .
Sptlese (SHPATE-lay-zuh): Made from riper grapes,
a fuller-bodied, fruitier Riesling thats still crisp with
acidity and slatee notes. Now Reese is in a space station.

Cover not final

KAT H E RI N E COL E
CULTURAL SNAPSHOT

The Buddha Museum might look out of place on

the Mosel riverfront. But German Riesling has an
DQLW\ZLWKFXLVLQHVRI%XGGKLVWFXOWXUHV7U\D
.DELQHWWZLWKVXVKLRUD7KDLVDODGUROO6SWOHVH
ZLWKbanh miRU$XVOHVHZLWK,QGLDQPDVDOD

Auslese (OWS-lay-zuh): Rich, viscous, and made from

ultra-ripe grapes. Reese is in outer-spacee now: far out.

LANDMARK
At a hairpin turn in the Mosel: Bremmer Calmont
vineyard nearly qualies as a cliff. For centuries, intrepid
vinetenders have climbed steps set in perilous terrace
walls, determined to exploit the intense sunlight that the
sixty-ve-degree angle affords. The soil brims with chunks
of slate, reecting light and heat on the grapevines.

DIGGING DEEPER
Trocken (TRAHK-un): A term that indicates the wine
is dry, and will be zippy with acidity. Think of zipping
along a hard, dry highway, on which the tires of your
truck get terric traction.
Halbtrocken (HALB-TRAHK-un): These are mediumdry Rieslings, perhaps a bit softer, like a road after a
snowstorm in which you only get half traction (and
theres a dusting of powdered sugar on everything.)
Confusingly, Sptleses are not always halbtrocken.
Feinherb (FINE-hairb): Sweet. Turn a bunch of bees
loose in eld of ne herbs and wildowers and they will
make a fragrant honey, similar in aroma and avor to a
feinherb Auslese. And of course your truck wouldnt get
any traction on a honey-covered road.

2 +2:72)$.(<285:$<7+528*+$:,1(/,67

Grosse Lage (GROH-say LAHguh): The German word for the

top vineyards in the nation, its
the equivalent of Grand Cru.
It isnt just any logger, but one
of the worlds best loggers. He
weighs a gross and makes a
fantastic JURVVSURW
Grosses Gewchs (GROH-sus
geh-VAAKS) or just GG: This
term appears on the labels of
trocken, or bone-dry, wines
sourced from Grosse Lage
vineyards. That loggerr who
weighs a gross can whackk down
a tree without even breaking a
sweathe stays dry.

DELICATE WHITE 3

Wine amateurs think they cant sound savvy without memorizing an encyclopedia of facts
about vintages, chteaux, and appellations. But Katherine Cole offers a fresh, new perspective
on mastering wine, using the simplest study toolslike mnemonic devices, visual and aural
associations, a dictionary organized by wine style, and role-playing vignettes to empower you
when confronted by that intimidating sommelier!
Katherine Cole is the author of Complete Wine Selector: How to Choose the Right Wine
Every Time (Firey), and her rst book, Voodoo Vintners: Oregons Astonishing Biodynamic
Winemakers (University of Chicago Press), was a Louis Roederer Award nalist. She has been
wine columnist at the Oregonian newspaper since 2002 and also writes for Wine Spectator,
the World of Fine Wine, and other publications. She lives in Portland, OR.

Key Selling Points

Q A new, simple mnemonic-based system that allows anyone

to master the subject

Q

EXTRA CREDIT
Erste Lage (AIR-stay LAH-guh):
Like the French term Premier
Cru, this denotes that the
grapes were grown in one of
the second-best vineyards in
Germany. There are ordinary
lumberjacks and then there are
hirsute loggers, those big hairy
guys who dont even need a
chainsawthey can chop down
a tree with an old-fashioned axe.

Bold, colorful design featuring numerous graphics, maps,

and photographs

Q Written in an engaging, lively, user-friendly approach

Marketing & Publicity Campaign

Q Review copy mailing to womens, mens, wine, and

food & beverage magazines

Q Review copy mailing to wine writers at daily newspapers
Q Outreach to national and local TV and radio producers
Q Holiday gift guides
Q Outreach to key wine blogs and websites
Q Digital support on authors website and social media platforms

50

ISBN 978-1-4549-1603-1
$17.95 ($20.95 Canada)
Flexibound
5 1 2 x 7 4 5
224 pages (all in color)
Territory: US/Can
October 2015
Sterling Epicure

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51

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Cuban Cocktails
100 Classic and Modern Drinks
by Ravi DeRossi, Jane Danger & Alla Lapushchik

Key Selling Points

Q With American tourism to Cuba opening up for the rst time in

decades, there is a lot of fascination with the island

Q Cuban Cocktails brings the craft mixology movement to tropical

drinks in a new, enticing way

Q Death & Co. (Ten Speed, 10/2014), the authors rst book, has
Cover not final

already sold more than 20,000 copies

From the co-owner of Death & Co., Americas Best Cocktail Bar, these 100 recipes celebrate
Cubas rich cocktail culture. Featuring classics (Daiquiri, Floridita) and modern concoctions
(Cienfuegos Shake, Isla de Tesoros), Cuban Cocktails captures the tropical elegance of Cuba
with mouthwatering drinks and enlightening sidebars, quotes, and facts on the countrys
legendary bars and nightclubs.
Ravi DeRossis rst venture, the Bourgeois Pig, was a press favorite. Then he co-founded
Death & Co. and shortly thereafter Desnuda Cevicheria. Mayahuel, his tequila and mescal bar,
won the Best New Cocktail Bar Award at Tales of the Cocktail, and then he opened the Cuban
rum bar Cienfuegos, among other notable establishments. Nominated by Wine Enthusiast for
International Tastemaker of the Year, DeRossi is a founding member of NYC Hospitality Alliance.
He lives in New York City.

ISBN 978-1-4549-1750-2
$24.95 ($27.95 Canada)
Hardcover
812 x 914
240 pages (all in color)
Territory: World
October 2015
Sterling Epicure

Jane Danger began her bartending career at CBGB before moving to Death & Co. and then
the PDT cocktail lounge. She also worked at Little Branch and Dutch Kills before opening
Cienfuegos and Janes Sweet Buns, a boozy bakery. She consults on and contributes to cocktail
menus all along the East Coast, and her work has appeared in Food and Wine, Imbibe, New York
magazine, Time Out New York, New York Post, New York Times, The PDT Cocktail Book, Mister
Boston 75th Anniversary Guide, the Food Network, Cooking Channel, and elsewhere. She lives
in New York City.
Alla Lapushchik assisted with the opening of the Bourgeois Pig while studying at New York
University before moving to Mayahuel, Death & Co., Desnuda Cevicheria, and 124 Rabbit Club.
After opening the Post Office whiskey bar in South Williamsburg, she opened OTB, focused on
craft spirits and comfort food. She lives in Brooklyn.

Marketing & Publicity Campaign

Q Consumer & trade advertising

Q Prepublication media event at Cienfuegos

Q Regional holiday advertising

Q Work with authors PR company, Bullfrog & Baum

Q Targeted Facebook ads and sponsored posts

Q Review copy mailing to womens, mens, general interest, travel, and

Q Holiday gift guides

food and beverage magazines

Q Promotional opportunities at Tales of the Cocktail

Q Review copy mailing to drink and lifestyle editors at daily newspapers

Q Cross promotional opportunities with liquor companies

Q National & local TV pitches

Q Authors are available for events and signings

Q Outreach to food and spirit blogs and websites

Q Heavy promotion on authors social media platforms

52

67(5/,1*

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53

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MIXOLOGY WITH FOUND AND GROWN INGREDIENTS

Cover not final

FORAGERS
COCKTAILS

Foragers Cocktails
Botanical Mixology with Fresh, Natural Ingredients
by Amy Zavatto

AMY ZAVATTO

The hottest new trend in mixology? Cocktails made with foraged or garden-grown plants!
Edible writer Amy Zavatto captures this emerging movement, which prizes fresh, healthy, and
avorful herbs and fruits. Full of mouthwatering photographs, this guide to drinking the great
outdoors offers 40 recipes divided into seasons along with tips on foraging and growing the
tastiest ingredients.
Amy Zavatto is deputy editor of Edible Brooklyn and Edible Manhattan and contributes to
Imbibe, Details, and other publications. She earned her Level III certication in wine and spirits
from the Wine and Spirit Education Trust, and she is the author of The Architecture of the
Cocktail (Race Point), The Complete Idiots Guide to Bartending (Alpha), A Hedonists Guide to
Eat New York (HG2), and coauthor of The Renaissance Guide to Wine & Food Pairing (Alpha).
She lives, eats, and drinks in New York City, and her favorite cocktail is a Manhattan.

ISBN 978-1-4549-1747-2
$14.95 ($16.95 Canada)
Hardcover
57
144 pages (all in color)
Territory:
US/Can/Philippines
November 2015
Sterling Epicure

Key Selling Points

Marketing & Publicity Campaign

Q Combines the mixology and foraging trends in an original and

Q Review copy mailing to mens and beverage magazines

compelling way

Q Review copy mailing to drink editors at daily newspapers

Q Informative headnotes contain thorough discussion on where

Q Outreach to beverage blogs and websites

and how to gather the plants and how to use them

Q Edible magazines

Q Gorgeous, full-color photographs throughout

Q Gift guide round-ups

Q A great gift for amateur mixologists in cities and suburbs alike

88

The Tea Book

Cover not final

All Things Tea

by Nick Kilby and Louise Cheadle

This is your guide to all things tea! From the estates where tea grows to tips for tasting like a
pro; from unbreakable rules for brewing the perfect cup to delicious recipes to accompany
your cup, this appealing volume is packed with illustrations and fun infographics. Created by
the cocreators of the teapigs brand, it celebrates tea culture and customs around the world.
Nick Kilby and Louise Cheadle cofounded teapigs, and have been championing the drinking
of quality teas since its founding in 2006. Their range of teas, along with their quirky and nononsense approach, has won them great acclaim and celebrity followers.

Key Selling Points

Q The teapigs website gets 65,000 visits every monthincluding

from celebrities such as Jamie Oliver and Victoria Beckham

Q The authors have been featured in Food & Wine Magazine,

Mens Health, and the Daily Mail

Q The teapigs brand is sold throughout the US and Europe

Marketing & Publicity Campaign

Q Review copy mailing to newspapers, and womens, spa,

and specialty tea magazines

Q Outreach to general and womens interest blogs
Q Outreach to spa, tea, and beverage blogs
Q Social media support on authors digital platforms

89

ISBN 978-1-4549-1718-2
$19.95 ($22.95 Canada)
Hardcover
97
208 pages
Territory: US/Can
November 2015
Sterling

Donuts
50 Sticky-Hot Donut Recipes to Make at Home
by Tracey Meharg

Homemade, artisanal, and jaw-droppingly delicious, these 50 donut recipes put store-bought
versions to shame. Try them sprinkled with sugar and cinnamon, lled with jam or Chantilly
cream, drizzled with honey, frosted with chocolate, and topped with salted caramel or an
adults-only vodka-laced icing. There are even gluten-free and vegan options. But get em
while theyre hot, because theyll disappear fast!
Tracey Meharg is a Sydney-based cookbook author, food editor, food stylist, and recipe
developer with almost two decades of food publishing experience. Her work has been featured
in leading food and lifestyle magazines and cookbooks, in a career that has spanned the UK,
Europe, and the Middle East. To learn more about Tracey Meharg, visit traceymeharg.com.

Key Selling Points

Q The gourmet donut craze is overtaking the cupcake boom

as patrons ock to bakeries like Dominique Ansels to enjoy

innovative variations on this classic American treat
Q No need to stand in line for hours to score a Cronutwith this,

you can make one yourself!

Q Offers 50 delicious, sticky-hot recipes to make at home from

classic cake and cream-lled donuts to Cosmopolitan-Cocktail

Donuts to Neopolitan Ice-Cream Donut Sandwichesplus unique
Supergreens Donuts, Salted Caramel Vegan Donuts, and GlutenFree Mocha Donuts

90

ISBN 978-1-4549-1775-5
$19.95 ($22.95 Canada)
Hardcover
712 935
144 pages (all in color)
Te rritory: US/Can/Philippines
Carton Qty: 18
November 2015
Sterling Epicure

t he he a l ing propert ies of bro t h

BONE DEEP

BROTH

Bone Deep Broth

The Healing Properties of Broth

From the Creators of Bone Deep & Harmony

Cover not final

From the
Creators of
Bone Deep &
Harmony

Bone broth is the perfect healing dishespecially when prepared with locally sourced, grassfed animals. Plus, its economical, sustainable, and tasty. Lya Mojica and Taylor Chen, who run
the company Bone Deep & Harmony, reveal the simple basics of creating this delicious fare,
and provide recipes ranging from Borscht, Pozole, and Pho to Lamb Tagine with Green Olives
and Preserved Lemon, and even baby food!
Lya Mojica works as a consultant and teacher specializing in food, yoga, and self-care. She has
developed recipes for such companies as Organic Avenue, Wok in Colombia, and her former
private chef company, called LyaFoods. She is the cofounder and codirector of Bone Deep &
Harmony. Lya is based in New York City.

ISBN 978-1-4549-1771-7
$19.95 ($22.95 Canada)
Hardcover
8x9
208 pages (all in color)
Territory: World
January 2016
Sterling Epicure

Taylor Chen teaches yoga and movement in New York City out of Experience Health Workshop,
a collective healing space she cofounded with her husband and acupuncturist Chris Chen.
After years of digestive trouble and an irregular cycle, she sought out bone broth to soothe
and nourish her system. Now as a brand-new mother, she continues to reap the benets of
this ancient tonic and uses broth to support the growing needs of her baby.

Key Selling Points

Marketing & Publicity Campaign:

Q Fits in with the trend to sustainability: bone broth uses the whole

Q Prepublication media luncheon: NYC-based food writers,

animal, eliminating waste

food magazines, and TV producers

Q Broth is a superfood with a nutritional prole thats particularly

Q Review copy mailing to food, nutrition, and womens and

helpful in supporting a healthy digestive system

mens magazines
Q Review copy mailing to food editors and nutritionists at

daily newspapers
Q Outreach to national & local TV producers
Q Consumer advertising campaign
Q Outreach to food bloggers and nutrition websites
Q Digital culinary catalog
Q Holiday gift guide
Q Authors are available for events and conventions

99

Superfood Sea Greens

Cover not final

by Barton Seaver

With their amazing health benets, its no wonder sea greens (such as kelp and wakame) are
poised to become the next superfood craze. Incorporate them into your daily diet with the
help of world-renowned chef and sustainability expert Barton Seaver. More than 75 recipes
range from smoothies and cocktails to exciting salads, delicious pastas, savory stews and
soups, even breakfast foods and desserts!
After leading some of the top restaurants in Washington, DC, Barton Seaver now focuses his
knowledge and experience to link seafood to broader socioeconomic, ecological, health, and
cultural issues. Lauded as a leader in sustainability by Seafood Choices Alliance, Seaver was
named a Fellow with the National Geographic Society and works with their Ocean Initiative
program to demonstrate that the choices we make for dinner have a direct impact on the
ocean and its fragile ecosystems. As a board member, Seaver works closely with Harvards
Center for Health and the Global Environment to bring together Boston-area hospitals and
health-care providers with healthier and more sustainable food-service opportunities. Learn
more about him at bartonseaver.org

ISBN 978-1-4549-1739-7
$14.95 ($16.95 Canada)
Paperback with Flaps
78
192 pages (all in 2-color;
with 16-page color insert)
Territory: World
January 2016
Sterling

Key Selling Points

Marketing & Publicity Campaign

Q Barton Seavers books, For Cod and Country and Where Theres

Q Review copy mailing to food, diet/nutrition, and

Smoke, have sold 41,504 copies

vegetarian magazines

Q The combined sales of the four published books in our

Q Review copy mailing to food editors at daily newspapers

superfoods seriesChia, Kale, Super Seeds, and Coconutare

116,101. In spring 2016, the series will continue with Berries

Q National & local TV pitches

Q Outreach to healthy-living food blogs and websites

Q A one-stop resource that explains how to substitute these sea

Q Digital advertisingT

plants for more familiar leafy greens and vegetables, and also
offers advice on where to buy them

Q rade advertising

Q Sea greens have tremendous health benets, ranging from

Q Cross promotional opportunities with sea greens company

weight loss and skin care to increased energy and overall

well-being

Q Author travels extensively and is available for book signings

Q A big new trendmove over, kale!

100

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Home Brewing & Fermentation

The Ultimate Resource
by Jessica Childs & Eric Childs

Eric Childs started Kombucha Brooklyn in his Williamsburg

apartment in 2007. After sharing his home brew with friends, he was
overwhelmed with requests for more, and soon the Kombuchman
was born. Today he is CEO of East Coast Cultures LLC, parent
company of Kombucha Brooklyn, which develops its home brew kits
and liquid alchemy in the legendary Pzer building in Brooklyn, NY.

Cover not final

Jessica Childs is a published molecular biologist, holding a Bachelor

of Science in Molecular Biology from Bard College and a Chefs
Training Certicate from the Natural Gourmet Institute for Health
and Culinary Arts in New York City. Eric invited Jessica, a fellow
fermentation junkie, to help him bottle his kombucha home brew, and
from the get-go her experience with fermentation and knowledge of
microbiology and healthful culinary traditions fueled the growth of
Kombucha Brooklyn and now East Coast Cultures LLC.
People everywhere are rejecting industrial foodand fermentation is at the zenith of this
homemade movement. Its slow food at its slowest; optimizes nutrition; and confers unique
avors. This mouthwatering survey presents a world of recipes for fermented foods and
beverages, from bread and beer to ketchup, kombucha, and kimchi. Featuring tantalizing
photography and tips, this book is the ultimate fermentation resource.

ISBN 978-1-4549-1774-8
$24.95 ($27.95 Canada)
Hardcover
8x9
192 pages (all in 2-color;
plus 16-page color insert)
Territory: World
January 2016
Sterling Epicure

Key Selling Points

Marketing & Publicity Campaign

Q Authors are the rst kombucha brewer in the New York Metropolitan

Q Review copy mailing to food and wine magazines including

area and producers of the only branded, shelf-ready Kombucha

Home Brew Kits

Edible publications
Q Review copy mailing to mainstream, lifestyle, and

Q Home brew products on store shelves in over 100 major outlets

womens publications

nationwide and overseas, as well a online

Q Review copy mailing to food and drinks editors at

Q Eric and Jessica Childs both teach kombucha brewing and cooking

daily newspapers

with kombucha culture at several prestigious local institutions

including The Brooklyn Kitchen, Sweetgreens, New Amsterdam
Market, Natural Gourmet Institute, and Edible Brooklyn Events.

Q Outreach to food bloggers and websites

Q Heavy promotion on authors websites and social media platforms

Q They have a strong social media following, with 4,800 Facebook likes

Q Digital culinary catalog

Q Factory and industrially produced food is being shunned by foodies

Q Cookbook round ups and holiday gift guides

and health food enthusiasts in favor of making food from scratch, by

hand, at home

Q Authors are available for classes, demos, and book signing events

Q Fermentation is red hot in health food circles because it optimizes

nutritional health and confers avors and textures that are unique,
ones that humans have evolved over millennia to form a symbiotic
relationship with benecial probiotics
Q Cobranded the rst kombucha product in the frozen dessert section

with several avors of kombucha sorbet produced by Steves Ice

Cream Co.

102