Culinary Bladzine by Union Square & Co.

STERLING Culinary Titles

• SPRING 2015• 1

february

erfect for dishes both savory and sweet, coconut is delicious—and even better, it’s a nutritional powerhouse with myriad health beneﬁts. Find out how to choose, use, and store every bit of the coconut, along with 75 recipes ranging from coolers and smoothies to lunch bowls (like Mexicali Quinoa Pilaf), salads, sandwiches, dinners, desserts, and more. And, in addition to informative sidebars, there’s advice on making coconut-based beauty supplies!

Stephanie Pedersen, MS, CHHC, AADP, is a nutritionist, certiﬁed holistic health counselor, and author of more than 20 books, including Sterling’s Chia: The Complete Guide to the Ultimate Superfood and Kale: The Complete Guide to the World’s Most Powerful Superfood. In addition to hosting her weekly radio show (YourBigLife on Universal Energy Radio), she is a busy speaker, cooking instructor, and working nutritionist. To learn more about her, visit StephaniePedersen.com creamy millet porridge M A K E S 2 S E RV I N G S

I love millet, a seed that is high in minerals, fiber, protein, and antioxidants. This recipe is a fun, different take on hot cereal, with millet playing the leading role. 2

⁄3 cup uncooked millet

1 ½ cups unsweetened coconut milk (homemade or from can, aseptic box, or refrigerated carton) 1 cup coconut water or plain water, preferably at room temperature 1

⁄2 cup chopped nuts or sunflower seeds

Sweetener of choice

1. Place millet in a food processor, blender, or even a clean coffee grinder and pulse 2 or 3 times until the millet is coarsely ground. Don’t overdo this—you don’t want flour!

4. Slowly add coconut milk and water, and stir. 5. Bring millet to a gentle simmer and, stirring occasionally, cook until mixture is porridge-like.

M A K E S A B OU T 1 C U P

6. Ladle into serving bowls and top with chopped nuts and sweetener.

red berry sauce Looking for something yummy to spoon on your oatmeal, pancakes, or anything else? Enjoy this fresh-tasting recipe for homemade sauce. 1 1⁄2 cups frozen strawberries, raspberries, or a mix

11⁄2 cups water 1

Squirt lemon or lime juice 1 1⁄2 tablespoons chia seeds

1. In a medium saucepan over medium heat, combine the frozen berries and coconut nectar. Cover and simmer, stirring frequently. 2. Cook about 5 minutes, or until berries are soft and beginning to break down. 3. Remove from heat and add lemon juice. 4. Lightly mash the berries with a fork or potato masher to desired chunkiness. 5. Stir in chia seeds and transfer mixture to an airtight container. Allow to firm up in refrigerator 3 hours or overnight before using.

1 teaspoon coconut oil 1

toasted coconut amaranth porridge Are you familiar with amaranth? It’s a Mexican seed that contains 26 g of protein and 13 g of fiber per cup! The same amount also provides large percentages of the daily recommended allowances of magnesium (119 percent), iron (81 percent), vitamin B6 (55 percent), and calcium (30 percent). There is a downside to amaranth, though: It is slightly bitter—but can easily be made tasty with a little coconut! This recipe passes the picky kid test with flying colors.

78 r C O C O N U T

⁄2 cup uncooked amaranth

Pinch of salt

M A K E S 2 S E RV I N G S

3 tablespoons coconut nectar

t Author will create a weeklong tele-summit around the book; blog and write magazine articles about coconut; use speaking engagements to promote (and sell) Coconut; talk up Coconut on her radio show (YourBigLife); create a video series around Coconut; and work with her publicist to book radio, television, and speaking appearances

Do you want to know the easiest way to add coconut to your hot cereal? Simply replace water with an equal measure of coconut milk or coconut water, and substitute butter or the oil you usually use with coconut oil or coconut butter. If you use sweetener, switch to coconut sugar or nectar. And for a fun texture, add a flurry of shredded coconut. Easy-peasy!

2. Warm coconut oil in a small saucepan over medium heat.

berry good!

t The fourth book in Sterling’s successful “superfood” series after Chia, Kale, and Super Seeds

EASY “COCONUTTY” PORRIDGE

3. Add pulsed millet to the saucepan and sauté for 2 to 4 minutes, or until lightly toasted.

1 tablespoon unref ined coconut oil

KEY SELLING POINTS

t Author will host a series of cooking demonstrations throughout CT, NY, NJ, and PA to show off coconut’s versatility and tastiness

⁄2 cup coconut milk (homemade or from can, aseptic box, or refrigerated carton)

⁄4 cup unsweetened shredded dried coconut

⁄4 cup chopped walnuts, pecans, or almonds

Optional: coconut sugar, coconut nectar, or other sweetener, to taste

1. In a small saucepan with a tight-fitting lid, bring water to a boil. Add the amaranth and salt, reduce heat, and cover, simmering for 20 minutes, or until the water is absorbed.

t Author will launch an aggressive social media strategy, including talking about the book on her radio show, as well as tweeting, blogging, and using Facebook and Pinterest to help promote the book

2. Remove from heat and stir in the coconut oil, coconut milk, shredded coconut and chopped nuts. 3. Serve immediately with optional sweetener.

B R E A K FA S T: S TA R T YO U R DAY W I T H C O C O N U T r 79

Also Available

MARKETING & PUBLICITY CAMPAIGN t Review copy mailing to trade publications t Review copy mailing to food and diet/nutrition magazines and newspaper editors t Outreach to lifestyle and women’s publications t Outreach to food, lifestyle, and women’s interest bloggers t Pitch local TV producers

Chia

Kale

Super Seeds

978-1-4027-9943-3 $14.95 ($17.95 Canada) Paperback 7x8

978-1-4549-0625-4 $14.95 ($15.95 Canada) Paperback 7x8

978-1-4549-1278-1 $14.95 ($15.95 Canada) Paperback 7x8

t Digital support on author’s platforms t Included in the digital culinary catalog t Galley (digital and print) t Author event at ALA

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assover celebrates freedom—and Paula Shoyer’s innovative Passover collection celebrates culinary freedom, while still honoring the holiday’s dietary rules. Her 65 recipes will set you free, combining the nostalgic pleasure of family favorites with contemporary creations. Covering both seders and all eight days of the holiday, Shoyer redeﬁnes Passover dining with an updated and global menu that includes Banana Charoset, Peruvian Roast Chicken with Salsa Verde, Moroccan Spiced Short Ribs, Sweet Potato Tzimmis, and much more. And don’t forget the desserts (many glutenfree) that are Shoyer’s speciality, including Opera Cake and Pear Frangipane Tarts. Use the eight full menus as is—or mix and match!

Paula Shoyer, a former attorney, graduated from the Ritz Escoffïer pastry program in Paris. She teaches French and Jewish baking classes in the DC area and also conducts large-scale baking demonstrations across the United States and Canada. Paula is the author of Holiday Kosher Baker (Sterling) and TheKosher Baker: Over 160 Dairy-Free Recipes from Traditional to Trendy (Brandeis), and is a contributing editor to several kosher websites, including kosherscoop. com, as well as to magazines such as Joy of Kosher, Whisk, and Hadassah. She has appeared on Food Network’s Sweet Genius, and edited the popular cookbooks Kosher by Design Entertains and Kosher by Design Kids in the Kitchen (both Mesorah). Paula lives in Chevy Chase, MD.

KEY SELLING POINTS

Will be released in time for Passover 2015 (April 3)

t Paula Shoyer does media in the DC area, including holiday dessert segments on TV and in magazine pieces t Paula uses Facebook to drive trafﬁc to her website (paulaspastry.com) and blog (kosherbaker.blogspot. com), where she posts holiday-themed articles t Paula is in the top 20 Jewish lifestyle experts on Twitter, and tweets about menus and recipes every Jewish holiday

MARKETING & PUBLICITY CAMPAIGN

t Paula appears before at least 200-300 people almost every month to capture new fans

t Review copy mailing to trade publications t Advance blad mailing to long-lead media outlets and national producers t Review copy mailing to Jewish, cooking, and kosher eating publications and newspaper editors

t Even many nonobservant Jews maintain Passover— which is one of the hardest holidays to plan for: this offers an array of unique and global options that make Passover easier and more enjoyable

t Online outreach to Jewish, cooking, and the kosher eating community for reviews, interview opportunities, and exclusive book giveaways

t Offers complete menus for both seder nights and every day of the holiday, plus suggested plans for lunches and other meals

t National and local TV outreach

Also Available

t National and local radio interviews

The Holiday Kosher Baker

t Digital support on author’s platforms

978-1-4549-0714-5 $35.00 ($38.50 Canada) Hardcover 8 x 10

t Recipe postcard for giveaway at retailers t Advertisement in Jewish publications leading up to Passover: March: Jewish Herald, Jewish Advocate, and e-blast to subscribers at various Jewish publications t Jewish Book Council tour t Blads (digital and print) t Author is available for additional events

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march

ure, they’re great on toast, but there’s no limit to what nut butters can do! Not only does this book provide the basics for several easy-to-make varieties, but it also introduces fresh and unusual ﬂavor combinations—like chocolate bourbon hazelnut and bacon pistachio. Delicious recipes for chicken, shrimp, cookies, pancakes, and more accompany the butters, inspiring you to create your own variations.

Mary Loudermilk is the author and founder of the blog The Kitchen Paper, where she writes about a variety of recipes, with an emphasis on desserts and baked goods. She believes in real ingredients, recipes without shortcuts, and truly enjoying your food. When she isn’t in the kitchen, she enjoys running marathons, yoga, cycling, surﬁng, cross-country skiing, and exploring the outdoors. Mary lives with her husband, Derek, in Bozeman, MT.

KEY SELLING POINTS t Attractive to protein-seeking Paleo dieters t Great resource for peanut allergy sufferers t Creative way to add nuts to your diet t Cute, gifty package with a low price

MARKETING & PUBLICITY CAMPAIGN t Review copy mailing to trade publications t Review copy mailing to women’s interest and food magazines and food editors at newspapers t Outreach to local TV producers t Outreach to food blogs and websites t Digital support on author’s platforms t Inclusion in the digital culinary catalog t Blads (digital and print)

hese fast, fun twists on favorite dishes make cooking easy! No need to sweat mealtime when you can do variations on 20 standards—like hot dogs made ﬁve ways, including Greek, sian Banh Mi, Bourbon Street, Taco, and Reuben. Or trick out pancakes, potatoes, pasta, chicken, salad, grilled cheese, quesadillas, and loads of desserts. All the recipes are short and generously illustrated.

Redbook is a trusted friend, personal shopper, and stylist in one. Redbook scours the market, curating the very best products and ideas to help readers enjoy their nonstop lives. As an iconic brand thriving in print, online, mobile, and social, Redbook makes every day fun and fabulous for its nine million readers.

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2 G Garden Fresh Sliced radishes, chopped Slice S chives, chives, salted pistachios, mint, cumin, cum min, rradish sprouts

Even More Tricks! E

Chocoholic’s Dream Melted

Peach Cobbler Sliced fresh peaches, ground cinnamon, chopped toasted pecans, a drizzle of maple syrup

The Elvis Melted peanut butter;

KEY SELLING POINTS t Distinctive and highly visual board-book format

4 Grape Nutty

t Short, easy-to-do recipes with a new twist that will appeal to the target readers: busy women with families

Red and green grapes, GrapeNuts cereal, sliced almonds, a sprinkle of brown sugar

t Support from Redbook both online and in print

6 Berry Crumble

bittersweet chocolate, chocolate shavings, cacao nibs

Raspberries, blueberries, and strawberries; granola; pomegranate seeds; a drizzle of maple syrup

chopped banana and roasted peanuts; crumbled bacon

t Each chapter includes special tip boxes with even more great ideas 13

MARKETING & PUBLICITY CAMPAIGN LUNCH

6 WAYS TO TRICK OUT YOUR UT YO

Cherry tomatoes, Feta cheese, Kalamata olives, chopped fresh mint

BAKED O POTATO

Sautéed onion and wilted spinach, blue cheese, crisp bacon

t Food blogs/website campaign t Cross promotions with Redbook magazine and its digital platforms

Shrimp and slivered snow peas stir-fried in peanut oil, Thai peanut sauce, chopped salted peanuts

2 Brunchy Smoked salmon, creamy horseradish sauce, chopped fresh dill, grated lemon zest

3 Antipasto Plate Prosciutto, roasted bell peppers, Fontina cheese, chopped fresh parsley

t Recipe card for booksellers

5 Sweet & Sour Sliced kielbasa and Granny Smith apple browned in butter, sauerkraut (drain it ﬁrst), coarse mustard

Even More Tricks! Southwestern Chili Spicy chili, shredded Monterey Jack cheese, salsa, chopped avocado, sour cream, cilantro

t National and local broadcast coverage

6 Thai Stir-Fry

Fast, delicious, fresh . . . but why so forgotten? Let us reintroduce you to the spud, dressed up to satisfy every craving.

1 Steakhouse Classic

t Press outreach to women’s interest and food magazines and food editors at newspapers

4 Greek Diner

Pepperoni Pizza Mini pepperoni, marinara sauce, shredded mozzarella cheese, chopped fresh basil Samosa Curry powder, sautéed onion, steamed green peas, plain yogurt

STERLING

Aroma of the World

New Edition

A Journey into the Mysteries and Delights of Coffee Elisabetta Illy, preface by Santo Versace, exclusive recipes by Gianfranco Vissani, contribution by Andrea Illy With the global popularity of coffee growing apace, Elisabetta Illy—whose family produces the esteemed Illy-brand espresso—pays tribute to this delicious drink. Aroma of the World combines a travel journal— with visits to coffee-cultivating countries like Brazil, Ethiopia, and India—with background on coffee origins, preparation, and tasting techniques, as well as its social impact and effect on our health. In addition, leading chef Gianfranco Vissani offers exclusive coffee-based recipes. Elisabetta Lattanzio Illy was born in Trieste and received her degree in International Economics from Trieste University. She has been a journalist since 1999 and writes regularly for BMM (a quarterly magazine on culture and lifestyle), Monsieur, Spirito diVino, and I Viaggi del Sole (a monthly supplement of Il Sole 24 Ore).

Publisher: White Star Publishers Published: March 2015 216 pages 978-8-8544-0924-8 $24.95 ($27.95 Canadian) Hardcover with Jacket 175 color photos 9 X 10 Carton Quantity: 10 Territory: US/Can

- New edition at a smaller trim size and lower price - A passage through time, tracing the coffee bean’s journey from its countries of origin to the cup - Includes a selection of exclusive recipes proposed by Gianfranco Vissani, a leading international chef

Good Housekeeping Grilling

Mouthwatering Recipes for Unbeatable Barbeque The Editors of Good Housekeeping Fire up the grill—and everyone’s appetite! These 65 sure-fire recipes from Good Housekeeping make it easy to prepare everything from the perfect burger to Grilled Pesto and Mozzarella Pizzas, MojitoRubbed Chicken with Pineapple, and Corn on the Cob with Molasses Butter. All the basics are here, including advice on accessories, marinades, ideas for flavoring the fire, and instructions for preparing many faves indoors. Good Housekeeping magazine is an American icon of consumer protection and quality assurance. Each issue reaches 24 million readers and, with 15 editions published worldwide, it is an internationally recognized brand that sets the standard to which all other women’s service magazines aspire.

Publisher: Hearst Published: March 2015 128 pages 978-1-6183-7155-3 $16.95 ($19.95 Canadian) Hardcover all in color 7 3/8 X 9 1/4 Carton Quantity: 20 Territory: World with exclusions*

- Previous editions of this book (Good Housekeeping Grill It!) have sold more than 100,000 copies - Good Housekeeping has more than 24 million readers each month and will support the book with editorial coverage

Good Housekeeping Juices & Smoothies Sensational Recipes to Make in Your Blender The Editors of Good Housekeeping

Got a blender? Then have a blast with these 100 juices, smoothies, and other treats. From a healthy Blueberry Blast to an indulgent Mocha Malted Milkshake, they’re easy to make and fun to drink. Enjoy Papaya Punch, Frosty Cappuccino, Root Beer Float, or a tropical cocktail-like the Miami Mojito. With a chapter on whole-food juices plus recipes for soups and dips, this collection will keep your blender whirring. - Previous sales of this great title (Blend It!) are more than 80,000 copies - Good Housekeeping has more than 24 million readers each month and will support the book with editorial coverage

Also Available Good Housekeeping Comfort Food

Good Housekeeping Vegetarian

The Editors of Good Housekeeping Publisher: Hearst 128 pages 978-1-6183-7154-6 $16.95 ($18.95 Canadian) Hardcover all in color 7 3/8 X 9 1/4 Territory: World with exclusions*

The Editors of Good Housekeeping Publisher: Hearst 128 pages 978-1-6183-7152-2 $16.95 ($18.95 Canadian) Hardcover all in color 7 3/8 X 9 1/4 Territory: World with exclusions*

Scrumptious Classics Made Easy

Meatless Recipes Everyone Will Love

Publisher: Hearst Published: March 2015 128 pages 978-1-6183-7153-9 $16.95 ($19.95 Canadian) Hardcover all in color 7 3/8 X 9 1/4 Carton Quantity: 20 Territory: World with exclusions*

ummertime—and the outdoor entertaining is easy! Warm the grill, whip up some sides and sweets, and prepare to share these simple, delicious dishes. Festive menus feature a Mexican Grill Party, Father’s Day Barbecue, Beach Buffet, and Cocktail Party, along with picnics, pizza, lunches, and brunches. Filled with cooking tips and ideas for marinades, sauces, salsas, and more, The Summer Table celebrates the season’s best.

Lisa Lemke, a freelance food consultant, recipe developer, food stylist, and television chef, lives in a small town on the west coast of Sweden. She writes about food in various media, including magazines, books, radio, television, and advertising. She is the author of Till Grillat, which has now sold over 10,000 copies, and Till Sommaren (both Bonnier Fakta). Lemke is the host of My Kitchen on TV4. Together with Tommy Myllymäkki, one of Sweden’s biggest chefs, she gives viewers recipes and culinary inspiration twice a day, Monday through Saturday, on the popular morning show Nyhetsmorgon.

KEY SELLING POINTS t 62% of Americans own a grill, according to CNN/Eatocracy t Outdoor eating and entertaining remain favorite American pastimes, from casual family picnics to formal garden parties t The Summer Table is a blueprint for the perfect 4th of July party—whether you’re grilling, picnicking, or cooking for an outdoor buffet

MARKETING & PUBLICITY CAMPAIGN t Review copy mailing to trade publications t Review copy mailing to food, women’s, and lifestyle publications and newspaper editors t Outreach to food and lifestyle bloggers and the cooking community t Pitch for inclusion in Summer cookbook roundups t Blads (digital and print)

arness the power of superfoods to detox deeply and quickly— and see what a difference a week can make! Superfood expert Stephanie Pedersen explains how detoxes work, what makes this one special, how to begin the cleanse, and how to keep the goodness going once you’re done. Her easy recipes range from green drinks and smoothies to healthy vegetarian dishes.

KEY SELLING POINTS t From the author of Sterling’s popular Superfood series (Chia, Kale, Super Seeds, and Coconut)

MARKETING & PUBLICITY CAMPAIGN

t Author will launch an aggressive social media strategy, including talking about the book on her radio show, as well as tweeting, blogging, and using Facebook and Pinterest to help promote the book

t Review copy mailing to trade publications t Review copy mailing to food, diet/nutrition, lifestyle, and women’s magazines

t Users will see results quickly: in just seven days on this cleanse, you can lose up to ten pounds, drop a size, get glowing skin, and even relieve carb cravings

t Newspaper coverage in food sections t Outreach to national and local TV producers t Inclusion in our digital culinary catalog

t Two very popular topics coming together: superfoods and detoxes

t Outreach to food bloggers t Coverage in food, lifestyle, and women’s interest sites t Social media and digital promotion on author’s platforms t Blads (Digital and Print)

april

The History of Wine in 100 Bottles From Bacchus to Yquem and Beyond by Oz Clarke

oving from the first cork tops to screw caps, this unique volume explores winemaking through 100 bottles that made the biggest impact on its evolution. Renowned writer Oz Clarke presents such landmarks as the introduction of the cylindrical wine bottle; the first estate to bottle and label its own wine; the most expensive bottle sold at auction; the change in classifications; famous vintages, and more. It’s a beautiful tribute to the “bottled poetry” that is wine.

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 accessible, no-nonsense approach. Known for his phenomenal palate, irreverent style, accurate predictions, and enthusiasm for life in general, Oz is Britain’s most popular wine writer.

KEY SELLING POINTS

1780s j

The introduction of the modern cylindrical wine bottle

• Takes a novel and accessible approach to the subject

The eighteenth-century saw the traditional globe-shaped vessel being replaced with a longer bottle. This new cylindrical shape allowed for easier shipping and stacking. It also helped the relatively new practice of “binning”, whereby large numbers of bottles could be laid on their sides, keeping the cork moist and allowing the wine to mature.

• Written by one of the world’s best-known authors in his trademark lively and informative style, and fully illustrated with photographs and wine labels

This cylindrical bottle from the 1780s represents a crucial breakthrough in the evolution of the wine bottle.

n 1634, the English, having mastered the use of powerful coal furnaces, were the first to manufacture sturdy bottles of black glass, an invention attributed to British diplomat Sir Kenelm Digby. In its earliest days, the glass bottle more resembled a flattened sphere, ensuring stable balance on surfaces, with a relatively long neck providing a solid grip. The last years of the eighteenth century witnessed an important development in the evolution of the shape of the wine bottle. Early eighteenth-century bottles were bulbous, broad bottomed and short necked. They could stand upright but could not be laid on their sides. Their main purpose was to carry wine from the taverner’s cask to the table and, once empty, they would be sent back to be re-filled. Regular wine drinkers had their own bottles made by glass blowers complete with a glass seal attached to the side that displayed the owners name, initials, or heraldic device. When early eighteenth-century wine lovers were ordering up their bottles from glass blowers, whimsy and personal taste won the day. Bottles could be onion-shaped, flask-shaped, or bladder-shaped, in varying sizes and lengths of neck. Over the decades, as production techniques evolved, bottles became progressively slimmer and more elongated, with longer, less tapered necks. By the 1780s, bottles had become sufficiently cylindrical to be stored on their sides. The relatively new practice of “binning”, or storing corked wine bottles on their sides, made necessary the change in bottle shape from squatter, wide-based bottles (bladder or onion shaped) to the taller, cylindrical bottles still used today.

MARKETING & PUBLICITY CAMPAIGN

A typical, onion-shaped wine bottle from 1726. In the first half of the 1700s, bottles were made for standing and serving, not for storing and maturing wine.

c. 1640s

c. 1660s

c. 1690s

c. 1720s

c. 1750s

• Review copy mailing to trade publications • Mailing to wine writers at newspapers and magazines

c. 1780s

The evolution of the wine bottle.

• Mailing to wine/spirits magazines and culinary magazines

The History of Wine 100 Bottles 005

• Outreach to wine/spirits blogs and websites • Blads (digital and print)

1924 j

Château Mouton Rothschild The first estate to bottle and label its own wine Until 1924, wine was sold in casks to merchants who were responsible for everything that happened afterwards: maturing, bottling, labeling and marketing. Château Mouton Rothschild changed the history of wine making by becoming the first vineyard to bottle its entire harvest before it left the property.

hâteau Mouton Rothschild, just a few acres of vines in the middle of the Médoc, 30 miles northwest of the city of Bordeaux, is one of the world’s finest wine producers. Château Mouton Rothschild dates to 1853, when Baron Nathaniel de Rothschild, an English member of the Rothschild family, purchased a Bordeaux wine property in Pauillac called Château Brane-Mouton. As was the custom of the day, the new owner renamed it using his name. Château Mouton Rothschild was born. In 1922, Phillipe de Rothschild, Baron Nathaniel’s great-grandson, fell in love with the estate and took the future of Mouton into his own hands. Until 1924, as in every vineyard in the Médoc, Château Mouton Rothschild wine was sold in casks to a merchant in Bordeaux who became responsible for everything that happened afterwards: maturing, bottling, labeling and marketing. With no rights over the finished product, the owner took little interest in the appearance of the bottle. In 1924 Baron Philippe de Rothschild made a decision, revolutionary at the time, to bottle the entire harvest before it left the property. From that time on, the label took on a new importance and a new function: it became the trademark, the proof of origin, the guarantee of quality and the signature of the vineyard.

From 1946 onwards, contemporary artists were commissioned to create original artworks for their labels. By commissioning great artists such as Andy Warhol, Salvador Dali, Pablo Picasso and Marc Chagall, Château Mouton Rothschild has allowed an important French wine label the possibility to be exciting and modern, while retaining great tradition and heritage. The idea of using artists to exhibit their work on packaging has been imitated since, but Château Mouton Rothschild was the first to do it in this way and is still the most dramatic and original.

The first Château Mouton Rothschild label from 1924. Jean Carlu’s design is one of the greatest examples of Cubism in commercial art.

Six Château Mouton Rothschild vintages with artist-designed labels. From left to right: Joan Miró (1969), Marc Chagall (1970), Wassily Kandinsky (1971), Serge Poliakoff (1972), Pablo Picasso (1973), Robert Motherwell (1974).

006 The History of Wine in 100 Bottles

The History of Wine 100 Bottles 007

Whiskey: What to Drink Next Craft Whiskeys, Classic Flavors, New Distilleries, Future Trends by Dominic Roskrow ISBN 978-1-4549-1572-0 | $19.95 ($22.95 Canada) | Hardcover 7 x 8 1/2 | 224 pages (all in color) | Territory: US/Can/Philippines April 7, 2015 | Sterling Epicure

s whiskey’s popularity grows, more and more connoisseurs seek to unlock its mysteries. Whiskey: What to Drink Next offers the key with its systematic yet simple approach. Organized by country of origin, each whiskey style has a guide to its heritage and production; three recommendations for every price point; and a graphic “atomic diagram” with cool facts, distilleries, and tasting notes. A unique “periodic table of whiskeys” helps you choose your next brand!

Dominic Roskrow is an established whiskey taster and writer, and a widely recognized authority on everything from malt to rye and bourbon. Editor of Whisky Magazine for four years, in 2005 Dominic launched Beers of the World magazine and he is a regular contributor to Whisky Magazine and Malt Advocate. He has written a number of books on whiskey, including The World’s Best Whiskies (Abrams). His most recent book, The Whisky Opus (DK), was short-listed for the highly prestigious Fortnum & Mason Food and Drink Awards, the only whiskey book to make the list. Learn more at his website and blog: thewhiskytastingclub.co.uk. He lives in London, England. 36

SINGLE MALT WHISKY

ORIGIN: Scotland ABV: 43%–48% GRAIN: Malted barley CASK: Ex- bourbon,

SCOTCH SINGLE MALT WHISKY: NON-ISLAY, PEATED

KEY SELLING POINTS t The perfect gift for whiskey-wise drinkers looking for a bit more information about what they might drink next t Offers all the information readers need to make their own choices, gain the conﬁdence to explore new avenues, and seek out rarely explored producers to create their perfect whiskey portfolio

THE ATOMIC STRUCTURE OF

SCOTCH SINGLE MALT WHISKY: NON-ISLAY, PEATED CHARCOAL SMOKE

ex-sherry Although most whisky distilleries on the Scottish mainland now dry their barley using electricity or gas, some Highland whiskies are still prepared in the old way with a measure of peated barley. Even relatively small levels of peated barley help to provide Highland whiskies with their distinctive backbone. Smoke and peat aren’t necessarily the dominant flavors here, but the whiskies tend to be less sweet than, for example, those from Speyside. They have an under-layer of flavor that might be described as earthy, rustic, or even grungy. Some distilleries in areas not normally associated with peat and smoke now make uncompromising whiskies. Among them is BenRiach, which has released a range of heavily peated products because original owners Allied didn’t have an Islay distillery.

Benromach

FULL AND FRUITY

George Orwell wrote Nineteen Eighty-Four on Jura, and rock band The KLF burned $1.6 million (£1 million) there

Sn SAVORY

BenRiach

THREE TO TRY Isle of Arran Machrie Moor

Arran didn’t originally intend to make a

SMOKY BACON

Much of the output of BenRiach is exported to South Africa

peated whisky, but when it did it produced this rich, smoky, savory delight

Jura Prophecy

t One can look up favorites on the unique “periodic table of whiskies” and be guided to its closest relatives or browse the pages to find something new, while “atomic diagrams” with tasting notes help readers find new flavors they will savor

Benromach is owned by independent bottler Gordon & MacPhail, a long-established family business

Isle of Arran

A match for many malts from neighboring

+ +

Old Ballantruan is bottled by Tomintoul distillery and is a big whisky with a strength of 50%

Old Ballantruan

MARKETING & PUBLICITY CAMPAIGN

Islay, this delivers a phenolic, tarry, seaweed, beach barbecue of a whisky

BenRiach Authenticus

This 21 year old is the perfect

Isle of Jura A peaty version of Glenﬁddich was released a few years ago to recreate how the whisky would have tasted during World War II

+ + +

combination of oaky age and smoky beauty

+ LEAST EXPENSIVE/WIDELY AVAILABLE HARDER TO SOURCE + + + COSTLY/RARE

+ + MODERATELY PRICED/

KEY TO DIAGRAM

= Tasting notes

EARTHY

= Recommended distillers

t Review copy mailing to trade publications = Factoids

t Review copy mailing to men’s and beverage magazines and newspaper editors

Also Available

t Outreach to beverage and spirit blogs and websites

Beer: What to Drink Next 978-1-4549-1006-0 $14.95 ($15.95 Canada) Paperback 7 x 8½

t Pitch for inclusion in Father’s Day gift guides t Blog tour to include exclusive book giveaways t Promotional branded coasters t Galleys

STERLING

Classic Cocktails

Revised Edition

Salvatore Calabrese Salvatore Calabrese is one of the world’s foremost cocktail experts—and now his bestselling guide is thoroughly revised and updated! It features loads of new images, newly uncovered historical tidbits, and up-to-the-minute information on cocktail trends, tastes, and techniques. Fifty new recipes include longburied favorites like the turn-of-the-century New Orleans classic Absinthe Suissesse, along with DIYs for essential cocktail ingredients and advice on throwing the best cocktail parties ever. .? Ü?Í ÁjË ? ?MÁjÄjË®»0 jË ?jÄÍÁ ¼¯Ë ÄË jË wËÍ jËÝ Á a¾ÄË j?a ~ËM?ÁÍj ajÁÄËÝ ÄjË¬jÁw Á ? WjË?Áj ?Ë was Salvatore at FIFTY in London’s St. James’s. He can now be found at Salvatore’s at 14 Old Park Lane in a ¾ÄË¬ÁjÄÍ ~ ÖÄË ?ßw? Á±Ë ~Ë ÄË ? ßË?Ý?ÁaÄË? aË ÁÄ^Ë ? ?MÁjÄjËÁjWj ÜjaËM Í ËÍ jË jÜ? jÁË aÖË ? ¬?~ jË? aËÍ jË¬ÁjÄÍ ~ ÖÄË jÜ? jÁËaÖË ~ ?W±Ë.? Ü?Í ÁjËÁjWj Í ßË ?Ö W jaË Þ ~ßË¤å¤^Ë ÄË jÝËM?ÁË Ë ÄË ~j jÄË Ë¬?ÁÍ jÁÄ ¬ËÝ Í Ë- MjÁÍË ?Á ^Ë? ~ËÝ Í Ë Ö aËMßË.? Ü?Í ÁjË ËÍ jË ÖÞÖÁ ÖÄË Cromwell Hotel in Las Vegas. Calabrese resides in London and travels the world.

Publisher: Sterling Epicure Published: April 2015 256 pages 978-1-4027-8628-0 $19.95 ($22.95 Canadian) Hardcover all in color; 150 illustrations yË9Ëo Carton Quantity: 36 Territory: World

VË-jÜ jÝËW ¬ßË ? ~ËÍ ËÍÁ?ajË¬ÖM W?Í Ä VË-jÜ jÝËW ¬ßË ? ~ËÍ Ë j ¾ÄË? aËMjÜjÁ?~jË ?~?ã jÄË? aËaÁ ÄËja Í ÁÄË?ÍË jÝÄ¬?¬jÁÄ VË#ÖÍÁj?W ËÍ ËMjÜjÁ?~jË? aËÄ¬ Á ÍËM ~ÄË? aËÝjMÄ ÍjÄ - Fifty new recipes - New photos throughout - Addresses new trends like barrel-aging, foams, and newly popular liqueurs - Several DIY recipes for cocktail components like shrubs and syrups - Section on how to throw the best at-home cocktail parties - Includes in-depth and expert-level advice on techniques for complicated drinks like the Blue Blazer (which involves juggling ﬂaming liquor in mid-air) Ë-jÜ ÜjÄË aËÄÍ? a?ÁaÄË?ÄËÝj Ë?ÄË ~ MÖÁ jaËw?Ü Á ÍjÄËwÁ Ë?ÄËj?Á ßË?ÄË¤oÔå - Written in Salvatore’s signature lively, humorous, yet informative style

Oz Clarke: Grapes & Wines

Revised Edition

A Comprehensive Guide to Varieties and Flavours Oz Clarke & Margaret Rand What do you taste in wine? Why do you taste it? This highly acclaimed and updated edition of Oz Clarke’s award-winning guide explores 350 of the world’s greatest grapes and the wines they make—and delves into wine history, places, people, styles, and ﬂavors. Beautiful botanical illustrations plus photos, maps, artworks, labels, and charts make this volume both attractive and informative. 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 accessible, no-nonsense approach. Known for his phenomenal palate, irreverent style, accurate predictions and enthusiasm for life in general, Oz is Britain’s most popular wine writer.

Publisher: Sterling Epicure Published: April 2015 336 pages 978-1-4549-1598-0 $24.95 ($27.95 Canadian) Paperback with Flaps all in color ÈË¤¤Ê¤ÉË9Ë¤å 0jÁÁ Í Áß]Ë2.Ê ? Ê+ ¬¬ jÄ

VË-jÜ jÝËW ¬ßË ? ~ËÍ ËÍÁ?ajË¬ÖM W?Í Ä VË ? ~ËÍ ËÝ jËÝÁ ÍjÁÄË?ÍË jÝÄ¬?¬jÁÄË? aË ?~?ã jÄ VË ? ~ËÍ ËÝ jÊÄ¬ Á ÍÄË ?~?ã jÄ VË#ÖÍÁj?W ËÍ ËÝ jÊÄ¬ Á ÍÄËM ~ÄË? aËÝjMÄ ÍjÄ VË ÖÍ ÁËÍ Ë¬Á ÍjË?WÁ ÄÄËa ~ Í? Ë¬ ?Íw Á Ä - Clarke’s grape-based approach is in tune with the way today’s consumers think about wine - Contains vivid descriptions of 350 grape varieties in an easy-to-use A-Z format - Hundreds of recommended producers and wines to try - Expanded by 16 pages, new maps, and updated labels and bottles throughout - Includes a European appellation decoder-a guide to the grapes behind the wines

Also Available The PDT Cocktail Book

American Whiskey, Bourbon & Rye

The Complete Bartender’s Guide from the Celebrated Speakeasy

A Guide to the Nation’s Favorite Spirit

Jim Meehan, illustrations by Chris Gall Publisher: Sterling Epicure 368 pages 978-1-4027-7923-7 $24.95 ($26.95 Canadian) Hardcover with Jacket all in color yËÏÊoË9ËoË¤Ê| Territory: World

The Complete Home Bartender’s Guide Revised and Updated

Clay Risen Publisher: Sterling Epicure 304 pages 978-1-4027-9840-5 $24.95 ($26.95 Canadian) Hardcover all in color yË9Ë Territory: World

Salvatore Calabrese Publisher: Sterling Epicure 280 pages 978-1-4027-8626-6 $14.95 ($15.95 Canadian) Hardcover Concealed Spiral all in color ÉË9Ë Territory: World

Cocktails by Flavor More than 390 Recipes to Tempt the Taste Buds

Salvatore Calabrese Publisher: Sterling Epicure 224 pages 978-1-4027-8627-3 $14.95 ($15.95 Canadian) Hardcover Concealed Spiral all in color ÉË9Ë Territory: World

Complete Detox Workbook

2-Day, 9-Day and 30-Day Makeovers to Cleanse and Revitalize Your Life Dr. Christina Scott-Moncrieff MB ChB MFHom ISBN: 978-1-910231-35-7 | $14.95 (Canada $16.95) Paper | 7 5⁄8 × 9 1⁄4 | 128 pages (all in color) Territory: US/Can | Carton Quantity: ? | April 7, 2015

very day we’re bombarded with chemicals that can damage or irritate our bodies. Complete Detox Workbook is the solution, offering a fast, effective path to maximum health. Just take the simple questionnaire to pinpoint the perfect program for you, from a gentle monthlong cleansing to the weekend energizer. Enhance the plan with meditation, visualization, herbs, supplements, exercise, and hydrotherapy—and feel completely rejuvenated!

Dr. Christina Scott-Moncrieff is a homeopathic physician and a member of the British Society for Allergy, Environmental and Nutritional Medicine. She is the bestselling author of The Vitamin Alphabet (Collins & Brown), Natural Health at 50+ (Collins & Brown), and coauthor of Homeopathy for Women (Firefly Books).

22 What is detox and who needs it?

Detox questionnaire 23

KEY SELLING POINTS

Detox questionnaire Take a little time to answer this questionnaire, as it will help you to assess your need to follow a detox programme. Score as follows: never = no points; rarely = 1 point; occasionally = 2 points; frequently = 3 points; all the time = 4 points. Do you get any of these symptoms?

• Practical detox plans to recharge your mind, body, and soul

Do you get any of these symptoms?

❏

Headaches or migraines

❏

A runny nose (but not a cold)

❏

Other rashes

❏

Being unable to understand

❏

Depression

Finally, are you overweight?

❏

Disturbed sleep

❏

An itchy nose

❏

Hot flushes

new information or instructions

❏

Mood swings

Are you underweight?

❏

Watery or itchy eyes

❏

An itchy palate

❏

Excessive sweating

❏

Poor concentration

❏

Sensitivity to light

Do you find difficulty in attaining

❏

Dark circles under your eyes

❏

A sore tongue

❏

Sweat with an unpleasant smell

❏

Clumsiness

❏

Sensitivity to noise

Irregular heartbeat

❏

Problems with your speech

❏

Having difficulty making

❏

Unexplained feelings such as

❏

Unprovoked anger, irritability or

❏

Itchy ears

❏

A furred tongue

❏

Sneezing attacks

❏

Acne

❏

Rapid heartbeat

❏

A chronic cough

❏

Hives (nettle rash)

❏

Heartburn or indigestion

❏

Nausea or vomiting

❏

Feeling shaky and weak

❏

Being more tired than you

❏

Diarrhoea

❏

Binge eating

❏

Constipation

❏

Binge drinking or exceeding the

❏

Bloated feeling

❏

Belching

❏

Cravings for certain foods

❏

Passing excessive or

❏

Compulsive eating

offensive wind

❏

Water retention

❏

Pain in joints

❏

Urinary frequency

❏

Stiff joints

❏

Feeling very tired in the

❏

Aching or painful muscles

decisions

would expect for your age

safe drinking limit

and level of activity ❏

Feeling overactive or agitated

❏

Being restless and unable

without an immediate cause to settle ❏

Having problems with your memory

❏

Feeling confused

morning

SCORE AS FOLLOWS: rarely = 1

anxiety or fear aggressiveness

• Features three comprehensive programs to help you lose weight and look great

or maintaining the correct weight for your height?

A 'yes' to any of these questions

• Discover the best plan for you with Dr. Christina Scott-Moncrieff’s exclusive questionnaire

scores 3.

occasionally = 2

ADD UP YOUR TOTAL SCORE

frequently = 3 all the time = 4

WHAT IT MEANS Check your total score. If you have: ● LESS THAN 30: This is excellent – a detox programme could help you to be symptom-free. ● 30–60: Try to make time for a 30-Day Makeover or Detox in Nine Days programme and you will soon feel really good. ● 61–100: You should soon notice the differences when you detox. To minimize withdrawal symptoms,

46 How to detox

make sure that you detox from chemicals (pp. 34–43) before you start a programme. ● MORE THAN 100: Detox should make a real difference to the way you feel, but start gently. Try to reduce your exposure to chemicals as much as you can. Whatever your score, write it in your diary for future reference so that you can measure how much better you feel when you have detoxed.

The 30-Day Makeover Programme 47

previously excluded foods, you should avoid them throughout the programme (see Intolerance, pp. 88– 89, and Maintenance in Part Three).

BASIC DAILY TIMETABLE FOR THE MAKEOVER PROGRAMME On waking

Drink one to two glasses of warm water flavoured with fresh lime or lemon juice. Do some stretching exercises. Take a bath or shower, with skin brushing (see p. 94) if you have time.

PREPARING FOR YOUR MAKEOVER

EMERGENCY PLAN BEFORE GOING TO BED • Drink at least 600ml/1 pint of water (flavoured with juice from a lime or lemon if preferred), or dandelion tea.

In the week before you start the Makeover programme, read through the sections on detox supports, herbs and supplements (see pp. 74–76) and stock up on items that you will need, such as a skin brush, aromatherapy and massage oils, salts for hydrotherapy, and your chosen supplements. Try to borrow a juicer and food processor if you don’t own them. Dietary basics include cold pressed olive oil, bottled still mineral water (or a new filter for your jug) and other drinks such as herbal teas (see p. 77), and dandelion tea and coffee (see p. 75). Try to eat a light diet for a few days before starting, and have an early night on the Friday.

Breakfast

Have breakfast from foods allowed.

Mid-morning drink

Lime or lemon water, vegetable juice (see p. 69), or dandelion tea or coffee. You may have a piece of fruit or some crudités if you are hungry. You should not have any fruit juice for the first two weeks of your detox.

Pre-lunch drink

Have water or maybe a herbal tea that helps digestion, such as peppermint or fennel, about half an hour before lunch. If you prefer, boil slices of ginger in a cup of water, adjusting the amount to your taste, or make a herbal infusion (see p. 77). Both of these can be made in advance before you go to work and kept in a vacuum flask (either hot or chilled).

Lunch

Eat your lunch without drinking at the same time, as there is plenty of water in your fruit and vegetables and extra will dilute your digestive juices. Have a period of relaxation (see pp. 100–101). If you are at work, try to spend a few minutes quietly out of doors.

• Take a strong B-complex supplement and 1000mg of vitamin C. DURING THE NEXT TWO DAYS • Take extra vitamin C and follow week one of the Makeover programme for two days. Then return to where you were on the programme.

eggs, sugar and artificial sweeteners, as well as alcohol, caffeine and soft drinks. You should also avoid foods that are high in fat or salt, or contain artificial flavourings, colourings and preservatives. Do not eat any foods that you know you do not tolerate well. The first week is strict, but extra choices are introduced each week. If you develop any symptoms after eating

Mid-afternoon drink

Lime or lemon water, herb tea or vegetable juice. Have a piece of fruit or some crudités if you are hungry, or a rosemary infusion if you feel tired or have a headache (see p. 76).

Exercise

Build up slowly if you haven't been doing very much (see p. 90). Avoid heavy exercise during any weekend when you follow the optional programme. Have a drink half an hour before your evening meal, as at lunchtime.

Evening meal

Eat your evening meal as early as possible to allow digestion to be complete before you go to bed. Avoid drinking any fluid with it. Have a bath or hydrotherapy (see pp. 94–97). Try to go to bed early. You can drink a relaxing tea such as chamomile, or take a valerian supplement. If you are hungry, have a piece of fruit or some crudités.

may

Ice Pops!

50 Delicious Fresh & Fabulous Icy Treats by Cesar and Nadia Roden ISBN: 978-1-4549-1626-0 | $16.95 ($19.95 Canada) Hardcover 8 1/4 x 6 1/4 | 128 pages (all in color) | Territory: US/Can May 5, 2015 | Sterling Epicure

eet the hottest ices in town: 50 artisanal ice pops, lovingly made with fresh fruit and bursting with spices, herbs, chocolate, and nuts! Authors Nadia and Cesar Roden—an auntand-nephew team—give fun techniques for creating stripes and swirls, suspending ingredients, adding decorations, and more. The lusciously lickable treats include Drenched Watermelon, Sweet Sherry & Raisin, Butterscotch, Vietnamese Coffee, and (of course) Chocolate.

Nadia Roden has won awards in both the visual and culinary arts. In 2011, her imaginative ice pops created a sensation in New York, leading O, The Oprah Magazine to dub Nadia “The Ice Princess.” She has appeared on The Martha Stewart Show and in Food & Wine magazine and VogueEntertaining, among others. Roden was nominated for a Gourmand Award for her first book, Granita Magic (Artisan/Workman). Roden designs textiles, ceramics, and art pieces for the Metropolitan Opera in New York, and makes short animated films, which have been shown at film festivals worldwide and on US public television. For more information about Nadia, visit nadiaroden.com. She lives in New York, NY.

KEY SELLING POINTS • Nadia Roden is NYC based and will make herself availability for publicity

Cesar Roden has been at the forefront of the street-food revolution in Britain, where he launched Ice Kitchen carts in 2013—an instant hit. For more information, visit icekitchen.co.uk.

• Nadia will feature the book on her website and blog about it

MARKETING & PUBLICITY CAMPAIGN • Review copy mailing to trade publications

cucumber & lime

• Review copy mailing to women’s interest and food magazines and food editors at nespapers

This refreshing and intense lolly is perfect for a break during a sweltering day or for a warm summer evening outside. The skin of the cucumber is where the nutrients are stored and is also what gives this lolly its jade green colour, so don’t remove it!

8-10

• Outreach to food blogs and websites

1 large English cucumber, rinsed 250ml water 85ml freshly squeezed lime juice (from about 2–3 limes) 100g granulated sugar

• Inclusion in the digital culinary catalog

Leave the skin on the cucumber. Cut off the ends and slice the cucumber thickly. Put the cucumber and water in a food processor and blend to a fine purée. Strain the purée through a fine sieve and add the lime juice and sugar. Stir until the sugar has dissolved.

• Blads (digital and print)

Pour the mixture into your ice-lolly moulds, leaving 5mm at the top to allow the mixture to expand when it freezes. Insert the lolly sticks and freeze. (See page 22 for the complete procedure.)

beetroot & sour cream 122

Be prepared for a pair of beautifully stained magenta lips after eating this! This Russian-inspired lolly is also full of health benefits. It’s easiest to use fresh shop-bought beetroot juice but you can make your own, of course. If you do, be sure to keep the skins on when you run them through the juicer, since that is where most of the nutrients are stored.

123

8-10 500ml fresh beetroot juice 2 tablespoons freshly squeezed lemon juice 2 tablespoons caster sugar 250ml sour cream Mix together the beetroot and lemon juices and sugar. Stir until the sugar has dissolved. Stir in the sour cream until well blended. Pour the mixture into your ice-lolly moulds, leaving 5mm at the top to allow the mixture to expand when it freezes. Insert the lolly sticks and freeze. (See page 22 for the complete procedure.)

ice kitchen 125

124

Tex-Mex from Scratch by Jonas Cramby

ho knew that from-scratch Tex-Mex cooking could be so easy? Along with 70 mouthwatering recipes—from antojitos like shrimp taquitos to Helado de Cajeta (caramel ice cream)—this collection explains all the basics: preparing tortillas, assembling the best taco, knocking together the perfect guacamole, and making a barbecue smoker. And don’t forget the drinks, including a hibiscus margarita!

Jonas Cramby is a journalist, food blogger, and restaurant critic. In 2009 he was named Columnist of the Year by the Swedish Magazine Publishers Association.

chilaquiles Chilaquiles means ‘a broken-up old sombrero’ (true) and is the Mexicans’ hangover breakfast numero uno. And it’s easy to understand why: it’s crispy, eggy and hot. SE RVE S 1 2 corn tortillas (see p.12) 2 eggs salt a dash of milk oil, for frying 2–4 tbsp salsa verde (see p.25) feta cheese fresh coriander (cilantro) 1/2 red onion 1 fresh green chilli, e.g. jalapeño radishes

Either put the corn tortillas in the oven until crispy or deep-fry to nachos. With a fork, whisk together the eggs, salt and milk. Add the tortilla crisps and mix. Fry the mixture slowly in an oiled frying pan, stirring constantly so that the eggs cover the crisps and everything turns nice and creamy. Drizzle over the salsa, crumble over the feta, add coriander, onion, chilli and thinly sliced radishes and get started.

Chilaquiles roja If mixing tortilla crisps in eggs feels a bit weird, you can always do it the other way around – mix them with salsa first, then fry the egg and place on top. There are many variations of this muchloved dish.

KEY SELLING POINTS • Tex-Mex is hot: Guerilla Tacos is #6 on Eater’s list of the top 22 Hottest Food Trucks across the US

Serves 1 2 corn tortillas (see p.12) 2–3 tbsp salsa roja (see p.25) 1 egg feta cheese

• The National Restaurant Association’s Top Trends by category list shows “ethnic/street-food-inspired appetizers such as taquitos” in the #3 spot

Preheat the oven to 200°C/400°F/ Gas mark 6. Cover the tortilla crisps in salsa and bake in the oven for 10 minutes. Fry the egg and place on top. Crumble over the feta.

38 Tex-Mex from Scratch

Basics 39

Cyan Magenta Yellow Black

Pages:38 15487 • 21310046

Cyan Magenta Yellow Black

Pages:39 15487 • 21310046

MARKETING & PUBLICITY CAMPAIGN

beer-braised lamb shank

• Review copy mailing to trade publications • Review copy mailing to food magazines and food editors at newspapers

Everyone likes dipping, right (hey, you!)? And there are few things that are nicer to dip in than the juices left over from beer braising some lamb shank. So pour it into a bowl and serve on the side. SE RVE S 4 3 tbsp chilli powder 2 tbsp ground cumin 1 tbsp dried coriander 1/2 tbsp ground cinnamon about 1.5kg/31/4lb medium-sized lamb shanks on the bone corn oil, for frying 660ml/just over 1 pint/3 cups dark beer 4 tbsp cider vinegar 2 tbsp tomato purée (paste) salt and freshly ground black pepper

Mix the dry ingredients in a bowl and pat onto the lamb shanks.

• Outreach to food blogs and websites

Sear the shanks in oil for 2–3 minutes on each side in a castiron casserole dish. Reduce the heat and add the beer, vinegar and tomato purée. Cover with a lid and leave to simmer for 2–4 hours. Remove the lid towards the end of cooking and reduce the braising juices a little. Add salt and pepper to taste.

• Inclusion in the digital culinary catalog • Blads (digital and print)

Pull the meat off the bone with a fork and serve together with the braising juices that you can pour into a bowl on the side for dipping the tacos.

Serve with small wheat or corn tortillas (see p.12), thinly sliced avocados, white onion and some lime wedges.

84 Tex-Mex from Scratch

Basics 85

Cyan Magenta Yellow Black

Pages:84 15487 • 21310046

Cyan Magenta Yellow Black

Pages:85 15487 • 21310046

ookies packed with protein. Savory crackers that help balance blood sugar. Crave-worthy treats CAN be abundantly healthy! From superfood standbys like the Green Açai Bowl to adventurous must-tries like the Maqui Mint Trufﬂes or Brussels Sprout Crisps, these wholesome snacks and sweets will nourish, delight, and energize the whole family. With beneﬁts like these, you’ll never look at snacks the same way again!

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.

MARKETING & PUBLICITY CAMPAIGN

KEY SELLING POINTS t This is Julie Morris’s fourth “superfood” book with Sterling

t Review copy mailing to trade publications

t The Superfood series has been extremely successful, with over 206,000 copies sold

t Review copy mailing to food, diet/nutrition, lifestyle, and women’s magazines

t Author will support sales of Superfood Snacks with a limited tour on publication, partially subsidized by Navitas Naturals

t Review copy mailing to newspaper editors

t Go to navitasnaturals.com/recipes/ to watch short videos of Julie preparing superfood snacks and sweets like Maqui Fudge Trufﬂes and Triple Coconut Blueberry Mufﬁns

t Outreach to women’s interest, lifestyle, and healthfood bloggers and the cooking community with exclusive book giveaways t Pitch national & local TV producers

t As the spokesperson for Navitas Naturals, the author is contracted to 12 days a month with Navitas, which can be used to showcase recipes, events, etc. to help support the book

t Digital support on author’s platforms t Cross promotions with Navitas Naturals and their digital platforms, including their monthy e-newsletter t Advertising: April Whole Foods Magazine April 1 Booklist April Library Journal

Also Available

t Book tour across Los Angeles, Seattle, Portland, Chicago, NYC, and Canada t 20-city satellite media tour t Inclusion in the digital culinary catalog t Blads (digital and print) Superfood Kitchen

Superfood Juices

Superfood Smoothies

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

978-1-4549-1077-0 $16.95 ($18.95 Canada) Hardcover with Jacket 7½ x 8½

978-1-4549-0559-2 $16.95 ($18.95 Canada) Hardcover with Jacket 7½ x 8½

t Author is available for additional events

STERLING

Making Cheese Make Your Own Artisan Cheese, Butter and Yogurt at Home Susan Ogilvy Create artisanal cheeses—right at home! Susan Ogilvy's detailed instructions and line drawings take you through the process, so you can easily produce delicious fresh milk cheese; cream cheese; traditional soft cheeses like Colwick and Cambridge; a small Cheshire, and more. This wonderful addition to any cook's library also has recipes for other dairy products, such as yogurt, butter, and clotted cream.

Publisher: Batsford Published: May 2015 144 pages 978-1-8499-4272-0 $17.95 ($20.95 Canadian) Hardcover 90 color illus. 5 1/2 X 7 1/2 Territory: US/Can

Susan Ogilvy, who used to work for the Milk Marketing Board and the Ministry of Agriculture in the UK, was also a nutritionist. She was an avid home cheese maker and teacher of the craft. Review copy mailing to trade publications Review copy mailing to food, lifestyle, and women’s magazines and newspaper editors Outreach to food, lifestyle, and women’s interest blogs and websites Inclusion in the digital culinary catalog Blads (digital and print) - A basic introduction to making cheeses at home with easy-to-find ingredients and equipment - Includes recipes for hard cheese, semi-hard cheese, and soft cheese, including a range of traditional English types like Cheshire and Caerphily

Smoothies & Juices Text and photographs by Cinzia Trenchi Smoothies filled with fruit, rich with yogurt, or packed with veggies seasoned with herbs and spices. Juices made from healthful ingredients like pomegranate, grapefruit, and lemon, and enhanced with flavorings such as cardamom. These quick, fresh, and colorful smoothies and juices, shakes and emulsions, will keep your blender whirring. Along with the 88 recipes, there's advice on diet, nutrition, detoxing, and more. Cinzia Trenchi is a naturopath and a freelance journalist and photographer who specializes in food- and eno-gastronomic-related tours. She creates recipes for cooking courses and cookbooks, and has worked for many years with various Italian magazines producing new versions of regional specialties, traditional dishes, macrobiotic food, and natural cuisine. For White Star Publishers she co-wrote Gluten-Free Gourmet Recipes, Fat-Free Gourmet Recipes, Chili Pepper, and the album My Favorite Recipes. She lives in the Monferrato area, in Piedmont, Italy. - Includes fruit, vegetable, and protein-based recipes - These freshly prepared juices and smoothies can be made easily, in just a few steps - They provide fiber and nutrients and can satisfy the hunger that often accompanies weight-loss or detox diets

Publisher: White Star Publishers Published: May 2015 208 pages 978-8-8544-0938-5 $19.95 ($22.95 Canadian) Hardcover with Jacket all in color 6 7/8 X 9 1/2 Territory: US/Can

june

ooking—and eating—with diabetes can be a challenge. But this cookbook makes life simpler and more delicious. Written by an experienced dietician, it focuses on unprocessed, nutrient-rich whole foods that are fresh, hearty, and inexpensive. Enjoy Artichoke Baked Eggs, a Wasabi Salmon Burger, Curried Pumpkin and Lentil Stew, and even yummy desserts like Baklava Bundles. Every recipe includes nutrition information and helpful notes.

Kate Gardner, MS, RD is a registered dietitian and culinary nutritionist specializing in whole foods for optimal health and wellness. She received her master’s degree in Nutrition and Exercise Physiology—and is currently a doctoral candidate in Food and Nutrition Policy—at Columbia University’s Teacher’s College. Gardner counsels patients in sports nutrition, weight management, medical nutrition therapy, and diet modiﬁcation from her ofﬁces in Darien, CT, and White Plains, NY. In addition to counseling, she has been a featured expert in print media, creates recipes for various organizations, and has hosted hundreds of cooking demonstrations.

Reconstructed

Serves 4 3 medium red potatoes

Salt and freshly ground black pepper 4 tablespoons balsamic vinegar 3 tablespoons olive oil ½ pound green beans, trimmed 2 cans albacore tuna, packed in water 2 eggs, lightly beaten 1⁄3 cup grated red onion 1⁄3 cup panko 2 tablespoons chopped chives 2 tablespoon Dijon mustard (divided in half) 1 tablespoon capers 1 tablespoon dried parsley

Preheat the oven to 375°F. Using a mandoline, cut the potatoes into 1⁄16-inchthick slices. Layer the potatoes and cheese in four 6-ounce ramekins and season with salt and pepper. Bake until potatoes are easily pierced with a fork, about 25 minutes. Meanwhile, whisk together the balsamic vinegar, 1 tablespoon of mustard, 2 tablespoons olive oil and salt and pepper to taste in a small bowl. Set aside. Chop half of the green beans into ¾ inch pieces. Finely chop the remaining green beans, uncooked, and set aside. Drain the tuna fish and squeeze out the excess water. In a medium bowl, gently mix together the tuna, eggs, red onion, panko, chives, 1 tablespoon of mustard, capers, dried parsley, coriander, cumin, and garlic powder. Season to taste with black pepper. Shape the mixture into 4 patties, either by hand or by packing it into a 2-inch round cookie cutter. Heat a skillet over medium heat and add the remaining 1 tablespoon olive oil. Add the fish cakes and cook until lightly browned on each side. Remove from the heat. Divide the arugula between 4 plates or bowls. Top with the warm potatoes, finely chopped green beans and the fish cakes. Garnish with the longer pieces of green beans and drizzle with some of the balsamic Dijon vinaigrette.

NO TE Contrary to popular

belief, consuming canned tuna regularly (1–2 times per week) does not put you at risk for mercury poisoning. In fact, canned tuna has more omega-3 fatty acids than its fresh counterpart and is a fraction of the cost. Choose tuna packed in water rather than in oil. Healthy oils from the fish are lost when tuna packed in oil is drained, but when packed in water (and drained), the fish retains all beneficial fats.

1 teaspoon ground coriander ½ teaspoon ground cumin ¼ teaspoon garlic powder NUTRITION INFORMATION: SERVING SIZE: TBMBE r CALORIES: r CALORIES FROM FAT: r TOTAL FAT: HSBNT r SATURATED FAT: HSBNT r CHOLESTEROL: NJMMJHSBNT r SODIUM: NJMMJHSBNT r TOTAL CARBOHYDRATE: HSBNT r FIBER: HSBNT r PROTEIN: 25 grams

6 cups arugula, chopped

The New Diabetes Cookbook

Artichoke

Baked Eggs Artichokes might be my favorite spring vegetable, but the amount of cleaning and trimming they require is daunting. That’s why I think this recipe is great—eating the artichoke from the inside out makes it the easiest, no-hassle artichoke recipe I’ve ever tried.

Serves 6 2 tablespoons lemon juice 3 cups cold water 3 artichokes 1 tablespoon chopped marjoram 10 green olives, diced Freshly ground black pepper 2⁄3 cup nutritional yeast or grated Parmesan 6 eggs

Preheat the oven to 375°F. Fill a bowl with the lemon juice and water. Trim the bottom of an artichoke, pull off the outermost leaves, slice the artichoke in half, and scoop out the inside of the fibrous choke with a spoon. After cleaning each half, place it in the bowl of lemon water to prevent oxidation. Repeat with the remaining artichokes. Spray a roasting pan lightly with oil and set the artichokes inside, cut side up. Season the artichokes with the marjoram, olives, black pepper, and then sprinkle with the nutritional yeast (or Parmesan). Cover the pan with foil and roast until the artichokes are cooked through and the edges are starting to brown, about 30 minutes. (If you are making this recipe ahead, stop at this step and refrigerate it a few hours or overnight.) Reduce the oven temperature to 325°F. Uncover the pan and crack an egg into each artichoke half, making sure that it is sitting evenly so that the egg doesn’t spill over the side. Bake until the whites are set, about 10 minutes. Note: An egg will be cracked in the center of each artichoke half, so make sure there is enough space for an egg to fit without spilling out.

NOTE

Nutritional yeast, which is different from brewer’s yeast or active dry yeast for baking,

is packed with vitamins and minerals. Choose a variety rich in vitamin B12, which can be difficult to find in many vegetarian foods. Nutritional yeast has a rich, cheesy flavor without all the fat. NUTRITION INFORMATION: SERVING SIZE: BSUJDIPLF r CALORIES: r CALORIES FROM FAT: r TOTAL FAT: HSBNT r SATURATED FAT: HSBNT r CHOLESTEROL: NJMMJHSBNT r SODIUM: NJMMJHSBNT r TOTAL CARBOHYDRATE: HSBNT r FIBER: HSBNT r PROTEIN:

t Author creates recipes for various large organizations, including Cornell University and the New York City Department of Health t Author hosts hundreds of cooking demos throughout the year at local greenmarkets and has trained the NYC Greenmarket staff to do demonstrations, as well t Author has her own blog (kategardnernutrition.com) and has been featured in print media such as Fitness Magazine and amNY

Niçoise Salad Well balanced in texture and flavor, Niçoise salads have a heartiness that other salads lack. However, in the winter and early spring, I prefer hot foods over cold salads, which inspired this delicious warm version.

½ cup grated cheddar cheese

KEY SELLING POINTS

12 grams

The New Diabetes Cookbook

sterlingpublishing.com

Blanca Oliviery Manager, Marketing & Publicity, Sterling 646-688-2548 • boliviery@sterlingpublishing.com

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