Culinary Catalog Sterling's Fall 2014 Culinary CatalogPDF

Honestly Healthy for Life
Eating the Alkaline Way Every Day

by Natasha Corrett & Vicki Edgson
ISBN 978-1-4549-1367-2 | $29.95 ($32.95 Canada)
Hardcover | 7
1
2 x 9
4
5 | 272 pages (all in color)
Territory: US/Can/Philippines | Carton Qty: 8
August 5, 2014 | Sterling
H
ot on the heels of the successful Eating the Alkaline Way,
Natasha Corrett and Vicki Edgson expand on the principles
of alkaline eating. Their follow-up features at-a-glance charts with
alkaline ratings for common foods; advice on creating an alkaline-
based pantry; and information on equipment and cooking methods.
More than 100 recipes are organized by occasion, from Eating
Outdoors to Fixes and Boosters.
Natasha Corrett is a vegetarian chef and entrepreneur, who trained
in her fathers French restaurant, Londons prestigious Le Boudin
Blanc. She gives demonstrations in alkaline cuisine amd runs well-
being retreats around the world. In Mauritius, she has trained the
chefs at LUX* Island Resorts to cook the Honestly Healthy way.
Vicki Edgson is a nutritional therapist who works with medical
doctors to create a bridge between allopathic medicine and
complementary practices. The author of six books, Vicki also helped
found The Food Doctor in the UK, runs award-winning retreats around
the world, and is a columnist for Psychologies Magazine. KEY SELLING POINTS
Since the rst book was published, eating alkaline
has gained momentum as an ideal way to eat
for energy, health, and well-being, and has been
embraced by the media
Includes more than 100 mouthwatering recipes
Strong buzz for Eating the Alkaline Way included
a tweet from Victoria Beckham to her 5 million+
followers, declaring it her favorite food book, which
led to extensive media coverage on such sites as
etonline.com and harpersbazaar.com
MARKETING & PUBLICITY CAMPAIGN
Trade mailing (Publishers Weekly, Booklist, Library
Journal, Kirkus)
Review copy mailing to cooking, diet/nutrition, and
food magazines
Newspaper coverage in food sections
Cookbook roundups
Digital culinary catalog
Outreach to healthy living food bloggers and websites
Blads available
229 GI RLS NIGHT I N
GRANNYS CHEESE SOUFFLS
My wonderful grandmother Stephanie loves all
soufs. She always used to make us her ourless
cheese souf, so I askedher howto make it and
thenadapted it to using sheeps and goats cheese
rather thancows and it worked perfectly. Its so
tasty and gives her recipe a runfor its money I think!
serves 6
3 oz hard goats cheese, such as Cheddar
3 oz hard sheeps cheese, such as Pecorino
cup goats yogurt
tsp Dijon mustard
3 egg yolks
6 egg whites
Preheat the ovento 400F, andset aside six
ramekins.
Grate boththe cheeses into a large bowl andadd
the yogurt and mustard and mix well.
Gently whiskthe egg yolks with a forkand add
themto the bowl withthe cheese andyogurt and
mix in. Boil some water for a bainmarie.
Ina separate bowl, whiskthe eggwhites until stiff
peaks formandthengradually addthe eggwhites
into the cheese mixture andgently foldwitha
silver spoonuntil incorporated. Spoonthe mixture
into the ramekins andplace theminanempty
roasting tin. Pour boiling water fromthe kettle half
way upthe ramekins to create the bainmarie.
Bake inthe preheatedovenfor 20to 23 minutes,
until beautifully risenandgoldenbrownontop.
Remove fromthe ovenandserve immediately.
Tummy Tonic
Many people needtochange the way they eat
toalleviate indigestion, andimprove their
absorptionof nutrients fromtheir foods. There is
noquicker way of providinga solutionthan
adding raw apple cider vinegar to a juice or drink
tostimulate those stomachjuicesyour friends
will thank youfor this as they will enjoy their meal
all the more! For optimal health, drink a little of
this before every mealandwitness the
dierence inyour energy levels straightaway.
MAKES 4 SMALL OR 2 LARGE GLASSES
4tbsp raw apple cider vinegar (1 tbsp per glass)
6cups sparklingwater
juice of 2lemons
juice of 2apples
Combine all the ingredients in a pitcher, and
serve as a non-alcoholic mocktail prior to
eatingdo not add ice, as this drink is best
servedat roomtemperature for optimal eect.
NUTRITIONAL NUGGET
Eggs are still considered the ultimate
all-rounder, as they contain literally all
the nutrients one needs for mindand
body. As a source of protein, they are
perfect, and no longer carry the
cholesterol-stimulating dogma. For
vegetarians inparticular, they are a
super source of all aminoacids.
TASHS TIPS
Serve these straightaway as they will
deate whenthey come out of the
oven. Anddobe really careful when
takingthemout of the ovenas the tin
of water is incredibly hot.
Also Available
Eating the Alkaline Way
ISBN 978-1-4549-0887-6
$24.95 ($29.95 Canada)
Hardcover with Jacket
9 x 8
3
The Pumpkin Pie Spice Cookbook
Delicious Recipes for Sweets, Treats, and
Other Autumnal Delights
by Stephanie Pedersen
ISBN 978-1-4549-1398-6 | $12.95 ($13.95 Canada)
Hardcover | 6 x 6 | 96 pages (all in color) | Territory: World
Carton Qty: 40 | September 2, 2014 | Sterling
44 PUMPKIN PIE SPICE COOKBOOK
Spicy Waffles
MAKES ABOUT 8 WAFFLES
Pumpkin waffles are a staple in many upscale diners. This fluffy version can be
made with sweet potato puree or thick unsweetened applesauce.
1 12 cups all-purpose flour
3 teaspoons baking powder
12 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 pinch salt
2 large eggs
14 cup firmly packed brown sugar
1 cup canned pumpkin puree (or
sweet potato puree or thick,
unsweetened applesauce)
1 23 cups dairy or coconut milk
4 tablespoons butter or coconut oil,
melted and cooled
Optional toppings: Sauted apples,
cranberry sauce, jam, honey, maple
syrup, powdered sugar, applesauce,
chopped nuts
1. Mix together flour, baking powder, baking soda, pumpkin pie spice, and
salt in large bowl.
2. In a second bowl, add eggs, sugar, pumpkin, milk, and butter; beat well.
3. Gently fold in the flour mixture.
4. Cook according to your waffle iron directions.
5. Top with your choice of ingredients.
PUMPKIN PIE SPICE COOKBOOK 41
6. Pour filling into the baked crust.
7. In a small bowl, stir together 13 cup sugar and teaspoon pumpkin pie
spice. Toss the spice-sugar with the apples to coat.
8. Spoon apple mixture over cream cheese layer and sprinkle with cup
chopped walnuts.
9. Bake in preheated oven for 60 to 70 minutes.
10. With a knife, loosen cake from rim of pan. Let cool, then remove the rim
of pan.
11. Chill cake before serving.
HOW MANY CALORIES?
If you were to eat one teaspoon of pumpkin pie spice, youd be consuming
6 calories. Youd also get 1% of your bodys daily requirement for calcium
and Vitamin C, and 2% of your requirement for iron.
P
umpkin Pie Spice: these words bring joy to foodies
everywhere. The subtle alchemy of cloves, ginger, cinnamon,
and allspice has developed an enthusiastic followingand now
fans can enjoy this avor sensation anytime. From vegan nog to
wafes, chilis, bisques, breads, and chutneys, these 40 recipes
are a pumpkin spice-lovers delight.
Stephanie Pedersen, CHHC, AADP, is a health writer and
certied holistic health counselor who works with busy
entrepreneurs, professionals, and entertainment executives to
help them lose weight and improve their health. She lives in New
York City with her husband and three sons. Learn more about
Stephanie at StephaniePedersen.com.
KEY SELLING POINTS

Capitalizes on the insane popularity of pumpkin
pie spice avoring during the holiday season
(roughly September through December), probably
stemming from the fan following for the Pumpkin
Spice Latte at Starbucks
Cute, small, low priced, and gifty
Colorful photos throughout
Trade mailing (Publishers Weekly, Booklist,
Library Journal, Kirkus)
Review copy mailing to cooking and
food magazines
Included in the culinary landing page
Exclusive book giveaways and recipe reprints
on food sites such as Yahoo Food, Eater
National, Epicurious, and Food Republic
22
Honey
A Selection of More than 80 Delicious Savory
& Sweet Recipes
by Hattie Ellis
ISBN 978-1-4549-1134-0 | $19.95 (NCR)
Hardcover with Jacket | 7
1
2 x 9
3
Territory: US | September 2, 2014 | Sterling Epicure
KEY SELLING POINTS
Honey, touted as one of natures true power foods,
is revered for its natural sweetness AND for its
medicinal properties
A winning combination of authoritative information
on honey and more than 80 honey recipes from around
the world, this book is a must-have for all chefs and
home cooks
A beautifully photographed big gift book at a
great price
Journal, Kirkus)
Review copy mailing to food magazines
Review copy mailing to Edible publications
Outreach to food bloggers and food sites such as
iVillage, Yahoo Food, Eater National, Food Republic,
Chowhound.com, Grub Street, and Serious Eats
Specialized mailing with small jars of honey to key
media outlets
Blads available
F
rom bees in the garden to honey in the kitchen to honey as
medicine, this is the ultimate guide to natures sweetest gift.
Hattie Ellis, a world-renowned expert on the subject, explains how
to make the most of this power food, and provides a glossary
of different typeseven unusual ones like manuka, karoo, and
heather. Includes more than 80 delicious recipes.
Hattie Ellis lives in London and East Sussex. She is the author of
several award-winning books, including Sweetness & Light: The
Mysterious History of the Honeybee (Crown). She writes regularly
for the Times, Telegraph Weekend, FT Weekend, the Daily Mail,
and various other publications.
23
Chocolate
90 Sinful and Sumptous Indulgences
by Elisabeth Johansson
ISBN 978-1-4549-0898-2 | $24.95 ($26.95 Canada)
Hardcover with Jacket | 7 x 10 | 256 pages (all in color)
Territory: WENG | Carton Qty: 14 | September 2, 2014
Sterling Epicure
90 Sinful and Sumptuous Indulgences
Elisabeth Johansson
Y
ou can never have too much chocolate or too many
chocolate recipes! From Mocha Squares to spicy Aztec
Pralines and Fudge Cake with chocolate-caramel icing, this big,
bold, beautiful volume features more than 90 treats that will
tempt any chocoholic. Cooking tips explain how to temper and
mold chocolate, and choose just the right chocolate for each
luscious delight.
KEY SELLING POINTS
Chocolate sells, and this beautiful cookbook, lled
with more than 90 appealing chocolate delights and
over 100 photographs, has universal appeal
An amazing price point for a 256-page
luxury cookbook
A lovely gift for many occasions
Journal, Kirkus)
Review copy mailing to cooking, food, and
womens magazines
Outreach to food bloggers
Online outreach to chocolate sites such as The
Chocolate Blog, Chocolate Obsession, Homemade
Chocolate, and The Sweet Lure of Chocolate
Blads available
24
Sushi with Style
by Ellen Brown
ISBN 978-1-4549-1122-7 | $14.95 ($15.95 Canada)
Kit | 10
1
4 x 11
1
4 | 80 pages (full-color book + components)
Territory: World | Carton Qty: 12 | September 2, 2014
Sterling Innovation
S
ushi has become a go-to favoriteand this appealing kit will
help you become a sushi superstar. Celebrated author Ellen
Brown demysties the ingredients and techniques in an 80-
page cookbook, and the authentic recipes range from traditional
vegetarian and sh options to an inventive BLT Futomaki. Along
with the book, the kit includes a rolling mat, chopsticks, and a
wooden rice paddle.
Ellen Brown gained the national limelight in 1982 as the founding
food editor of USA Today. She is the author of 18 cookbooks,
including the IACP/Seagrams award-winning Gourmet Gazelle
Cookbook (Bantam Books). Her writing has appeared in more
than two dozen publications, including the Washington Post, the
Los Angeles Times syndicate, Bon Appetit, the Baltimore Sun, the
San Francisco Chronicle, and Diversion. In 1985, she was honored
by Cooks Magazine, which selected her for inclusion in the
prestigious Whos Who of Cooking in America.
KEY SELLING POINTS
Written by Ellen Brown, an impassioned chef who will
teach readers both classic forms and innovative twists
on sushi that anyone can prepare
80-page book contains beautiful color photographs
for instruction and inspiration
Kit comes complete with a bamboo rolling mat, two
wooden chopstick sets, and a wooden rice paddle
Journal, Kirkus)
Review copy mailing to cooking and food
magazines such as Taste of Home, Cooking Light,
and Everyday Food
Outreach to food bloggers with a focus on
Japanese cooking
Exclusive book giveaways and recipe reprints on
foodsites such as Yahoo Food, Eater National,
Food Republic, Chowhound.com, Grub Street, and
Serious Eats
25
Wines of California
The Comprehensive Guide
by Mike DeSimone and Jeff Jenssen,
foreword by Michael Mondavi, preface by Kevin Zraly
ISBN 978-1-4549-0448-9 | $24.95 ($26.95 Canada)
Hardcover with Jacket | 7 x 9 | 592 pages
Territory: World excl Korea, China Japan, Taiwan
Carton Qty: 8 | September 2, 2014 | Sterling Epicure
F
rom Napa and Sonoma to Modesto and Calaveras, take an
unparalleled look into California winemaking, history, and
geography. World Wine Guys Mike DeSimone and Jeff Jenssen
have created the most up-to-date and comprehensive coverage
of the states myriad wine-growing regions, including detailed
listings of outstanding producers with individual tasting notes. Enjoy
winemaker interviews, local chef recipes with wine pairings, photos
of wineries and labels, and much more.
Mike DeSimone and Jeff Jenssen, also known as the World Wine
Guys, are award-winning journalists as well as bestselling and
award-winning authors. They have been featured guests on The
TODAY Show, The Martha Stewart Show, Better TV, and the CBS,
FOX and NBC networks, and they are the Entertaining and Lifestyle
Editors at Wine Enthusiast magazine, as well as regular contributors
to other publications. Their books include Wines Of The Southern
Hemisphere: The Complete Guide (Sterling Epicure, Foreword by
Michel Rolland), which won the Gourmand International Award for
Best Wine Book 2012 in the US, and Fire Island Cookbook (Simon
and Schuster). The duo regularly host wine tastings and educational
seminars around the world. They have received the prestigious
Golden Pen Award for food, wine, and travel journalism and have
been inducted into the Chevaliers du Tastvin at the Chateau du Clos
de Vougeout in Burgundy. Please visit them on worldwineguys.com.
Also Available
Wines of the Southern
Hemisphere
ISBN 978-1-4027-8625-9
$24.95 ($29.95 Canada)
7 x 9
COVER NOT FINAL
Journal, Kirkus)
Review copy mailing to food and wine publications such
as Food and Wine, Saveur, Bon Appetit, Wine Enthusiast,
and Fine Cooking
Outreach to wine writers, newspaper columnists, and
national and local TV producers
Outreach to food and wine bloggers and websites
Social media campaign through author platforms on
Facebook and Twitter
California tour: Santa Rosa, San Francisco, Santa
Barbara, Napa Valley, Sonoma Valley
They currently have a wine- and travel-themed television
show in development
Appearances to coincide with authors speaking schedule
Promotional items: Wine tags
Included in the digital booze brochure and on the culinary
landing page
Galleys available
KEY SELLING POINTS
Wines of California will have a foreword by Michael Mondavi
and a preface by Kevin Zraly, two of the most powerful
forces in the world of wine today.
DeSimone and Jenssen, the authors of Wines of the
Southern Hemisphere, are two of the most accomplished
wine writers in America; they also have been acknowledged
by the international wine community. In 2010 they were
inducted into the Confrerie des Piliers Chablisiens.
27
American Spirit
An Exploration of the Craft Distilling Revolution
by James Rodewald
ISBN 978-1-4549-0533-2 | $24.95 ($26.95 Canada) | Hardcover with Jacket
5
1
2 x 8
1
4 | 256 pages | Territory: World | Carton Qty: 18
September 2, 2014 | Sterling Epicure
C
raft distilling has exploded in the United Statesand James Rodewald,
former Drinks Editor for Gourmet magazine, takes an in-depth look at the
intrepid characters at the forefront of the liquid revolution. He speaks to the men
and women at the heart of this remarkable industry about the challenges they
face, the rewards of their hard work, and the delicious spirits they make.
James Rodewald is the former Drinks Editor for Gourmet magazine (1998-2009).
Since Gourmet shuttered, he has edited several wine and spirits books and
authored a piece on the history of single-malt Scotch for Sterling Epicures
Barrels & Drams by William Dowd.
KEY SELLING POINTS
James Rodewald is a known trusted name in the
spirits world, having gained respect during his
11-year tenure at Gourmet magazine
The small-craft distilling audience continues to
grow, as evidenced by the number of magazines
on the subject
James Rodewald is highly promotable and will
promote the book via all media
Trade mailing (Publishers Weekly, Booklist,
Library Journal, Kirkus)
Review copy mailing for coverage in mens and
beverage magazines
Promote backlist spirits titles to interested
reviewers
Pitch for gift guide roundups
Online coverage targeting beverage and spirit
blogs and websites
Social media campaign through author platforms
Holiday Gift Guide landing page
NYC author events
Submit for major food and beverage awards
Also Available
American Whiskey,
Bourbon & Rye
ISBN 978-1-4027-9840-5
$24.95 ($26.95 Canada)
Hardcover
5 x 9
48 American Spirit Mr. Lucky 49
n
G
eorge Rcz has got to be the luckiest man in Las Vegas.
Maybe in the world. In a one-hour conversation, he used
some variation of the word luck about himself twenty-
four times. And this despite the fact that his business, LAS
VEGAS DISTILLERY, was at that very moment hanging by a
thread. Before we get there, however, how does a Transylvanian
by way of New York City end up in Vegas? It may not be any
stranger than a top medical student studying film at Hunter
College, in Manhattan, or having a movie in the Tribeca Film
Festival. But it is undeniably strange that this person would end
up building a distillery in perhaps the worst place in the entire
country to start a distillery. How did this happen? It could be
that George Rcz is simply a force of nature. And also, as hed
be the first to say, very lucky.
In 2002, Rcz (pronounced rahts) moved to the United
States from Budapest after meeting his wife online. Life in
Hungary sounded pretty sweet. I had a very happy life, he
says in his magnificent East European accent. I was working
for a sailboat building company. I built sailing boats for rich
people on the Black Sea. I never had in mind to go anywhere,
but I met my wifeshe came to New York twenty years ago to
study; she was born fifty miles from my hometown in Transyl-
vania. She found me and we got married in New York, on the
top of the Empire State Building. Ive been very lucky in my
lifeevery time.
And the life he built in New York sounded pretty good
too. He and his wife, Katalin, had a house-painting business
that was doing well; they bought a house in Queens and had
a son. As Rcz says, they had a very simple life. We thought
we would die in that house. Forget it. Four months after we
finished it this idea came. I never knew it was possible for a
small guy to start a distillery. But my grandfatherhe had
a very small and very illegal still, like everybody in Tran-
sylvaniatold me, George, manufacture something. Back in
Transylvania people always looked for things that were made
in the USA. We came up with the idea on Friday and on Sat-
urday we went to Tuthilltown [see Chapter 2]. I remember
that Gabe [Erenzo] was very nice. He showed us around. His
father was talking to somebody. They are like superheroes to
us. Those people established the whole distilling industry in
New York State!
Opposi te: McCarthys family had been growing apples and pears in northern
Oregon since 1909.
28
Super Seeds
The Complete Guide to Cooking with Power-Packed Chia,
Quinoa, Flax, Hemp, & Amaranth
by Kim Lutz
ISBN 978-1-4549-1278-1 | $14.95 ($15.95 Canada) | Paperback
7 x 8 | 192 pages (all in 2-color, 8-pg full-color photo insert)
Territory: World | Carton Qty: 44 | October 7, 2014 | Sterling
F
ive super seedsin one super volume! Chia, hemp, ax, quinoa, and
amaranth are tiny powerhouses that deliver whopping amounts of protein,
essential fatty acids, and great taste in every serving. Perfect for vegan and
gluten-free diets, theyre the stars of these 75 mouthwatering recipes, which
range from mufns and breads to salads, soups, and desserts. Essential for
anyone interested in eating healthily . . . and deliciously.
Kim Lutz is a Chicago-based author and founder of Welcoming Kitchen
(welcomingkitchen.com), a Top 25 Food Allergy Mom Blog and Top 25
Vegetarian/Vegan Mom Blog. She is a contributor to the inuential website
VegNews.com and co-author of The Everything Organic Cooking for Baby
and Toddler Book and The Everything Guide to Cooking for Children with
Autism (both Adams Media). Lutz has been featured in the Chicago Sun-
Times, Mothering magazine, and Chicago Parent, among other media.
Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes,
published by Sterling, received a Silver Nautilus Award in 2012 and has
received glowing reviews from Library Journal, VegNews, Living Without,
and Vegetarian Journal.
Also Available
Chia
ISBN 978-1-4027-9943-3
$14.95 ($17.95 Canada)
Paperback with Flaps
7 x 8
Kale
ISBN 978-1-4549-0625-4
$14.95 ($15.95 Canada)
Paperback
7 x 8
Journal, Kirkus)
Review copy mailing to cooking, food, and diet/
nutrition magazines such as Shape, Better Nutrition,
Amazing Wellness, Mens Health, and Taste for Life
Review copy mailing to mainstream, lifestyle, and
womens publications such as Oprah, Womans
World, Elle, Life and Style Weekly, Saturday Evening
Post, and Instyle
Outreach to national and local TV producers
Outreach to healthy living food bloggers
food sites such as Yahoo Food, Eater National,
Epicurious, andFood Republic
Promotions on authors blog welcomingkitchen.com
Social media campaign through author platforms on
Facebook. Pinterest and Twitter
Appearances to coincide with authors
speaking schedule
Blads available
KEY SELLING POINTS
The third book in Sterlings popular superfood series, after Chia
and Kale
Mainstream media, lifestyle publications, and websites, such as the
New York Times, the Los Angeles Times, Shape, Mens Health, the
Hufngton Post, and Oprah.com are featuring super seeds with
increasing regularity
Author is investigating a partnership with a brand
such as Bobs Red Mill to help promote the book
Author will promote the book on her blog, welcomingkitchen.com,
and also via social media such as Twitter and Pinterest
54
CHIPS
Reinventing A Favorite Food
by Chris Bryant
ISBN 978-1-4547-0850-6 | $ 17.95 ($19.95 Canada)
Paperback with Flaps | 7 x 8 | 160 pages (all in color)
Territory: World | Carton Qty: 28 | October 7, 2014 | Lark Crafts
E
veryone loves chips! Now, with these delectable recipes
for chips, dips, and toppers, you can take control of the
ingredients and the cooking method. Choose from savory or
sweet varieties, including vegetables (potatoes, kale, beets), fruit
(apples, plantain, pears), and other fun options (pitas, tortillas,
wonton wrappers). Top food bloggers contribute their favorites,
and the yummy photographs look good enough to eat
During a long run as Senior Art Director of Lark Books,
Chris Bryant became the in-house food authority. His knowledge
of cooking and culinary trends helped guide Larks food titles
including Cake Ladies, A Year of Pies, and the Homemade Living
series. Chris is a professional food and photo stylist and recipe
developer. He is a member of Southern Foodways Alliance,
Slow Food USA, and Culinary Historians of Piedmont, NC.
Chris is developing his own food blog to go live January 2014.
He lives in Asheville, NC.
KEY SELLING POINTS
Americans eat more than 1.5 billion pounds of potato
chips per year (aboutsix pounds per person), making
them the countrys favorite snack
Homemade chips are a strong and growing food trend
Impulse-friendly topic, package, and price point
Heavy publicity outreach to an extensive list of
magazines, newspapers, and blogs
Journal, Kirkus)
Review copy mailing to cooking, food, and
womens magazines
Box mailing with artisanal chips to key media
Online outreach to food sites and blogs
Social media campaign through author platforms:
blog, Facebook, and Twitter
Local author events (Asheville, NC)
55
New York Cult Recipes
by Marc Grossman
ISBN 978-1-4549-1206-4 | $24.95 ($26.95 Canada)
Hardcover | 8 x 10 | 274 pages (all in color)
Territory: US/Can/Philippines | October 7, 2014 | Sterling Epicure
P
aris may be the capital of haute cuisine, but expat Marc
Grossman craves the food he grew up with in New York and
Brooklyn. So he has lovingly recreated those iconic recipes, from
blintzes, bialys, and black & white cookies to pork buns, matzo
ball soup, and everything in between. Grossman zooms in on
particular neighborhoods and their special fare, even including
addresses of his favorite restaurants.
Marc Grossman grew up in New York and now lives in Paris
with his wife and children. What began, for the author, as a minor
homesick cravingsay, for a fresh bialy from Kossars or a piece
of cheesecake from Juniorsgrew into a full-blown culinary
obsession, which, happily, has resulted in a splendid collection
of recipes and photographs that recreate the wildly varied
experience of eating in New York. Grossman is the creator of two
organic food establishments located in ParisBobs Juice Bar and
Bobs Kitchen. He has also written books on smoothies, mufns,
and bagels. KEY SELLING POINTS
A beautifully designed gift book for anyone who loves
New York and, especially, New York food
A well-organized basic cookbook with easy-to-follow
recipes for a generous range of savory and sweet
dishes, sides, snacks, and baked goods
More than 100 recipes and more than 100
color photographs
All of New Yorks varied neighbhoods and foods are
featured: Greek, Jewish, Chinese, Italian, African-
American, and many more
New York Cult Menu
Journal, Kirkus)
Review copy mailing to cooking and food magazines
Outreach to New York print publications like
am New York, Time Out New York, New York Times,
The New Yorker, New York, etc
food sites such as Yahoo Food, Eater National,
Epicurious, and Food Republic
56
Wild Spice
120 Exotic Recipes from Around the World,
Blended to Perfection
by Arun Kapil
ISBN 978-1-4549-1118-0 | $24.95 (NCR)
1
2 x 9
2
Territory: US Only | October 7, 2014 | Sterling
N
othing brings healthful avor to food like spices. They
transform dishes, and possess their own individual benecial
properties. This deliciously comprehensive guide provides
the building blocks of spice knowledge: how to buy the best,
categorize them, create combinations, and use spices medicinally
or in 120 international recipes-including Chicken Marrakesh,
Bengali Fish Grill, Clementine and Cardamom Polenta Tea Cake,
and more!
In 2004, Arun Kapil launched the eco-friendly spice company
Green Saffron from his home in Cork, Ireland. Green Saffron
imports whole spices grown on small farms throughout India and
supplies them to top restaurants such as The Ritz and Claridges,
as well as to shops such as Selfridges and Tesco. Kapil graduated
from Ballymaloe cookery school in Ireland and regularly appears
on TV there.
KEY SELLING POINTS
Unlike other spice cookbooks, Wild Spice
shows you how to buy whole eco-friendly spices
and blend your own combinations in a variety
of dishes
Author Arun Kapil is the owner of Green Saffron,
an eco-friendly spice company; the company gets
its spices from India, the worlds most important
producer
Packed with both general and culinary spice
information that will appeal to a wide audience
Also Available
Healing Spices
ISBN 978-1-4027-7663-2
$24.95 ($26.95 Canada)
7 x 9
57
Pocket Pies: Mini Empanadas, Pasties,
Turnovers, & More
by Pamela Clark
ISBN 978-1-4549-1316-0 | $16.95 ($18.95 Canada)
1
4 x 10 | 128 pages (all in color)
Territory: US/Can | Carton Qty: 34 | October 7, 2014 | Sterling
T
his cookbook does for pies what cupcakes did for cake:
shrink the size so theyre easy to cook, freeze, serve, or pack
for lunch while keeping ALL the avor of the original. Featuring 80
recipes both savory and sweet, the delicious choices range from
Gooey Chicken Pies, Argentinean Empanadas, and Spiced Apple
Parcels to White Chocolate and Ginger Mousse Tarts.
Pamela Clark has a passion for food that is reected in her role
as head of a world-famous test kitchen. The team develops and
tastes recipes for magazines and cookbooks. She lives in
Sydney, Australia.
KEY SELLING POINTS
Color photos and step-by-step instructions, and triple-
tested recipesenssure success every time
Fully illustrated
Contains recipes for both sweet and savory pies
Journal, Kirkus)
Review copy mailing to cooking, food and baking
magazines such as Baking Magazine, Baked and
Delicious, Taste of Home, Cooking Light, and
Everyday Food
Outreach to food and baking bloggers
Exclusive book giveaways on online food and
baking sites
Blads available
58
Everyday Slow Cooker
200 Recipies for Every Meal
ISBN 978-1-4549-1373-3 | $19.95 ($21.95 Canada)
Hardcover | 7
7
8 x 8
5
Territory: US/CAN/UK/Aust/NZ | October 7, 2014 | Sterling
T
ake it nice, slow, and easy for a delicious meal . . .
every night! This slow-cooker cookbook solves dinner
dilemmas with 200 simple recipes that free you up. Just
prepare the ingredients rst thing, leave them warming,
and come home to appetizing food that everyone will love.
From soups to casseroles to chilis to curries, a world of
showstopping avors awaits.
KEY SELLING POINTS
200 recipes the whole family will enjoy
Includes recipes for chilis, casseroles, soups, desserts,
and more
Fully illustrated
Also Available
Delish
Family Slow Cooker
ISBN 978-1-58816-933-4
$14.95 ($17.95 Canada)
Hardcover Concealed Spiral
6 x 9
59
Decorating Cookies Party
50 Designs for Guests to Make or Take
by Bridget Edwards
ISBN 978-1-4547-0868-1 | $17.95 ($19.95 Canada)
Paperback | 8 x 10 | 144 pages (all in color)
Territory: World | Carton Qty: 20 | October 7, 2014 | Lark Crafts
KEY SELLING POINTS
The authors rst book, Decorating Cookies (Lark),
has sold almost 16,000 copies in one year
Author is extremely well connected in the blog world,
strengthening our publicity reach
Appeals to various markets: food, crafts,
entertaining, parenting
Journal, Kirkus)
Review copy mailing to food writers at newspapers
and magazines
Pitching for Holiday Gift Guide roundups
Creative package sent to National TV outlets,
and top-tier print publications
Digital ads
Book trailer
Blogger outreach to mommy, baking/cooking, and
party-planning blogs
Cookie decorating event at independent store in
authors hometown of Houston, TX
OUTER
SPACE
For an otherworldly
cookie experience,
break out the sparkle,
the shimmerand
the aliens.
PAGE
77
you will need
A
B
Gluten-Free Chocolate (or
regular chocolate option) Cut-Out
Cookies (page 28), circles
Cornstarch
White fondant
Corn syrup
Chopstick
Paintbrush
Silver luster dust
1 On a work surface dusted with cornstarch, roll out the white
fondant to a thickness of 18 inch. Cut it with the same cookie
cutter you used for the cookies.
2 Brush the tops of the cookies with corn syrup and place the
cut fondant pieces on top. A
3 Use the ends of a chopstick to press craters into the fon-
dant. If your chopstick isnt rounded on the end, dont worry.
Simply twirl the chopstick to make round indentions. B
4 Use a dry paintbrush to apply silver luster dust directly
onto the fondant.
MOONS
O
U
T
E
R

S
P
A
C
E
N
othings sweeter at a party than cookies! Get baking with
nearly 50 designs to create either before or during the
festivities, and decorate together as a group. Five classic cookie
recipesone gluten-freeproduce the perfect canvas for royal
icing, and Bridget Edwards expertly walks you through the
techniques. Ten themed party ideas include a Monster Mash-Up,
Tailgate Party, Under the Sea Birthday, Wedding, and
Baby Shower.
Bridget Edwards is a highly visible cake and cookie expert. She
blogs at bake350.blogspot.com, tweets at @bakeat350tweets,
and has her own YouTube channel (youtube.com/user/
cookies350). Bridget also runs a video blog called University of
Cookie (universityofcookie.com), featuring tutorials on cookie
decorating. She was one of 15 food bloggers selected to
participate in a bake-off fundraiser with TLCs Cake Boss and
Kelly Ripa and was a member of TLCs 20-member Cake Crew
that participated in themed blog challenges. Bridget is a featured
writer on FoodBuzz, and her cookies have been featured on
marthastewart.com, the hugely popular Pioneer Woman blog,
Cake Spy, and more. Bridget lives in Houston, TX.
Also Available
Decorating Cookies
ISBN 978-1-4547-0321-1
$17.95 ($21.95 Canada)
8
1
2 x 10
60
Holiday Cheer
Recipes and Decorating Ideas for Your Best Christmas Ever
by The Editors of Good Housekeeping, Redbook,
and Country Living
ISBN 978-1-61837-143-0 | $19.95 ($21.95 Canada)
7
8 x 10
1
Territory: WEX* | Carton Qty: 20 | October 7, 2014 | Hearst
R
oast Turkey with Wild Mushroom Gravy. Apple Cider Braised Greens.
Peppermint-Chocolate Layer Cake. Its beginning to look a lot like
Christmas! Get ready for festive entertaining and fun with more than 100
fabulous holiday recipesand morefrom Good Housekeeping, Country
Living, and Redbook. These delectable suppers and treats, dazzling
decorations, and delightful gifts to craft will bring a homemade yuletide
touch to your home and family.
Good Housekeeping, Country Living, and Redbookthe source for the
recipes in this bookhave a combined audience of 35 million readers
every month.
KEY SELLING POINTS
Strong track record of success for Good
Housekeepings and Country Livings Christmas
cookbooks including Good Housekeeping The
Great Christmas Cookie Swap Cookbook, The
Good Housekeeping Christmas Cookbook, and
Country Living Merry and Bright
Superior packaging and content
Review copy mailing to food, craft, and home
decorating magazines
Coverage in food sections of daily newspapers
Online outreach to food, craft, and home
decorating blogs
Pitch for Holiday Gift Guides
Included on the Sterling Holiday Gift Guide
landing page
26 Holiday Cheer
until nuts are very finely ground. Add
butter and 1 egg. Process until
smooth. Add remaining eggs, almond
extract, vanilla extract, and green food
coloring if using. Process until blended.
3. Spread jamover crust. Spoon filling
over jamand spread to cover. Bake
30 to 35 minutes, until filling is golden
brown and firmin center. Let cool on a
wire rack.
4. Melt chocolate with shortening.
Spread over filling. Refrigerate until
chocolate sets. Carefully pull foil away
fromsides. Cut into squares.
1. CRUST: Preheat oven to 350F. Line
a 1512- by 1012-inch jelly-roll pan with
foil, letting foil extend 2 inches at ends.
In a food processor, pulse flour, sugar,
and salt to combine. Add butter; pulse
until mixture is the texture of coarse
meal. Add egg and pulse until dough
begins to hold together. Press dough
evenly over bottomand sides of pan.
Refrigerate 15 minutes. Bake 20 to 22
minutes, or until crust is browned at
edges. Cool onrack while makingfilling.
2. FILLING: In food processor, process
sugar, almonds, hazelnuts, and flour
CRUST
21 2 cups all-purpose our
3 4 cup sugar
1 2 tsp salt
1 cup (2 sticks) cold
unsalted butter, cut up
1 large egg, beaten
FILLING
11 4 cups sugar
3 4 cup blanched almonds
3 4 cup hazelnuts, toasted,
skins removed
1 4 cup all-purpose our
1 2 cup (1 stick) unsalted
butter, sofened
3 large eggs
1 tsp. pure almond extract
1 tsp. vanilla extract
2 to 3 drops green food
coloring, if desired
1 2 cup seedless raspberry jam
6 oz. bittersweet chocolate,
chopped
2 tsp. vegetable shortening
1. Heat oven to 375F. Line several
bakingsheets withparchment paper. In
a bowl, whisk flour, bakingsoda, and
salt.
2. In a large bowl, beat butter and
sugars until light and fluffy. Beat in
eggs and vanilla. Beat in flour mixture
until blended. Stir in chocolate chips
and baking bits.
3. Drop rounded tablespoons of
dough, 3 inches apart, onto prepared
baking sheets. Bake 9to 10 minutes, or
until cookies are browned at edges and
no longer wet-looking in centers. Let
stand on sheets for 2minutes before
removing to wire racks to cool.
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) unsalted
butter, sofened
3 4 cup granulated sugar
3 4 cup packed brown sugar
2 large eggs
1 cup white chocolate chips
1 cup semisweet or milk
chocolate chips
1 2 cup red and green mini baking
bits (M&Ms mini baking bits)
Christmas Drops
FromRedbook Prep 15 minutes
Cook 10 minutes per batch Makes about 3 dozen cookies
MarzipanBars FromRedbook
Prep 35 minutes Cook 1 hour Makes about 3 dozen bars

Office Party
Crowd-
Pleaser
Holiday Oatmeal Cookies
FromGood Housekeeping
Prep 40 minutes plus cooling
Cook 13 minutes per batch
Makes about 4 dozen cookies
1 tsp. baking soda
1 2 tsp. salt
1 cup butter or margarine
(2 sticks), sofened
3 4 cup packed brown sugar
1 2 cup granulated sugar
1 large egg
3 cups old-fashioned oats,
uncooked
1 cup raisins
1 package (6 oz.) semisweet
chocolate chips (1 cup)
1. Preheat oven to 350F.
2. On waxed paper, combine flour,
baking soda, and salt. In large bowl,
with mixer on mediumspeed, beat
butter and sugars until creamy,
occasionally scraping bowl with rubber
spatula. Beat in egg and vanilla.
Reduce speed to low; gradually beat in
flour mixture just until blended,
occasionally scraping bowl. With
spoon, stir in oats, raisins, and
chocolate chips.
3. Drop dough by heaping measuring
tablespoons, 2 inches apart, on
ungreased large cookie sheet. Bake
cookies 13 to 15 minutes or until tops
are golden. Transfer cookies to wire
racks to cool.
COOKIES COOKIES
36 Holiday Cheer
Ornament Inspirations
With a little imagination, you can see
everyday objects in a festive newlight:
1. A vintage Audubon book yielded
these images. We turned theminto
tree-trimmers by color-copying them
onto card stock, then cutting out the
birds and punching holes at the tops.
2. Scraps of wrapping paper look
pretty as a picture when tucked inside
nickel frames.
3. The stems of tomato pincushions
make for easy hanging.
4. Coated in glossy white spray paint,
skeleton keys feel fresh.
5. Vintage mini baking molds add a
sweet touch to any tree; simply
hot-glue ribbon loops to their backs
and hang.
6. Grosgrain ribbons become eye-
catching bows.
7. Spray-painted white, pinecones
really pop against evergreen boughs.
Te shining star of this
bird-themed
creation is an egg-lled
nest at the top.
Eco-Smart Trees
Support local agriculture and
buy a Christmas tree grown in
your area. You can find nearby
farms at localharvest.org.
Afterward, compost the tree.
No need to spend
a bundle on
trimmings for your
tree. You probably
already own these
treasures, or
others like them.
1
7
6
2
3
4 5
FROM COUNTRY LIVING
DECORATIONS
Also Available
The Good Housekeeping
Christmas Cookbook
ISBN 978-1-58816-974-7
$30.00 ($33.00 Canada)
8
1
2 x 9
5
8
61
Celebrity Chefs
More Than 90 Delicious Recipes
ISBN 978-1-61837-148-5 | $24.95 ($26.95 Canada)
Hardcover with Jacket | 8 x 9
1
Territory: US/Can | Carton Qty: 20
October 21, 2014 | Hearst
M
ore pages, more celebrities, more recipes plus entirely
new wine-and-food pairings by Kevin Zraly and cocktails
from top restaurateurs! This enlarged edition of the star-
studded cookbook showcases our most renowned chefs and
their delectable, yet doable, dishes. From Emeril Lagasses
Herbed Goat Cheese Buttons appetizer to Bobby Flays Pulled
Pork with Black Pepper Vinegar to Daisy Martinezs Guava &
Cheese Pastelillos, Celebrity Chefs has it all.
KEY SELLING POINTS
This has star power: 36 bestselling celebrities including Lidia
Bastianich, Mark Bittman, Nigella Lawson, Wolfgang Puck,
Martha Stewart, Marcus Samuelsson, and Alice Waters
have contributed to this collection
Celebrity chef cookbooks are hugely successful, and a key
driver in the cookbook marketplace
Most of the recipes originally appeared in the pages of Good
Housekeeping, Country Living, Redbook, and Womans Day
MARKETING & PUBLICITY CAMPAIGN:
Review copy mailing to food and celebrity magazines such
as Taste For Life, Cooking Light, Everyday Food, InStyle,
Stars, Entertainment Weekly, and People
Outreach to food bloggers
Exclusive book giveaways and recipe reprints on food
sites such as Yahoo Food, Eater National, Epicurious, and
Food Republic
62
Good Housekeeping
The Bakers Book of Essential Recipes
Good Food Guaranteed
by The Editors of Good Housekeeping
ISBN 978-1-61837-131-7 | $30.00 ($33.00 Canada)
1
2 x 9
5
Territory: WEX* | Carton Qty: 8 | October 7, 2014 | Hearst
G OOD F OOD G UA R A N T E E D
385
BEST RECIPES &
TRUSTWORTHY
TECHNIQUES
The Good Housekeeping
OF ESSENTIAL RECIPES
Bakers Book
W
ith everything from Cheesecake Swirl Brownies and
Buttery Blueberry Pie to Puff Pastry Cheese Straws, this
comprehensive cookbook from the Good Housekeeping test
kitchens is a bakers delight. It features 390 classic recipes for
both sweet and savory baked goods, all illustrated with how-
to photos and mouthwatering shots of the nished treats. An
overview of essential techniques, ingredients, and tools helps even
inexperienced bakers enjoy success.
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.
KEY SELLING POINTS
Good Housekeeping baking-related cookbooks
have sold more than 250,000 copies, including Good
Housekeeping The Great Christmas Cookie Swap
and The Good Housekeeping Test Kitchen Cookie
Lovers Cookbook
With 390 essential baking recipes and dozens of
how-to photos of techniques, this cookbook offers
comprehensive coverage of a popular subject
Good Housekeeping reaches one out of ve
American women each month. The magazines test
kitchen performs 1,700 taste tests every year to
ensure that their recipes work in any oven, with any
brand of ingredient
Review copy mailing to cooking and baking
magazines such as Baking Magazine, Baked
and Delicious,Taste of Home, Cooking Light,
andEveryday Food
Outreach to food and baking blogs and sites such as
Bake or Break, My Baking Addiction, Betterbaking.
com, Food Republic, Baking Bites, Baking Bad, and
Food Republic
Advertising in Good Housekeeping Magazine
17 18 Baking Basics Pies & Tarts
FRUITPIES&TARTS
Here youll nd everything fromrustic crostatas
to a lattice-topped pie with streusel topping. All
celebrate fresh fruit at its seasonal peak.
Double-Crust Apple Pie
Flaky layers of dough encase a sweet, sticky apple lling
in this double-crust delight.
Active time: 45 minutes plus chilling
Baketime:1hour10minutes
Makes: 10 servings
PASTRY
2 1/2 cups all-purpose our
1/2 teaspoons salt
10 tablespoons cold butter or margarine, cut up
6 tablespoons vegetable shortening
6 1/2 tablespoons ice water
APPLE FILLING
2/3 cup sugar
1/3 cup cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
3 1/2 pounds Granny Smith or Golden Delicious apples
1 tablespoon fresh lemon juice
2 tablespoons butter or margarine, cut up
1 large egg white, lightly beaten
1 teaspoon sugar
1. Prepare pastry: In food processor with knife
blade attached, blend our and salt. Add butter and
shortening, and pulse until mixture resembles coarse
crumbs. Sprinkle in ice water, 1 tablespoon at a time,
pulsing after each addition, until large moist crumbs
just begin to form.
2. Shape dough into 2 balls, 1 slightly larger. Flatten
each into a disk; wrap each in plastic wrap and
refrigerate 30 minutes or overnight. (If chilled
overnight, let stand 30 minutes at roomtemperature
before rolling.)
3. Meanwhile, preheat oven to 400F and prepare apple
lling: In large bowl, combine sugar with cornstarch,
cinnamon, nutmeg, and salt. Add apples and lemon
juice, and toss to coat evenly.
4. On lightly oured surface, with oured rolling pin,
roll larger disk of dough into 12-inch round. Ease dough
into 9 1/2-inch deep-dish glass or ceramic pie plate.
Gently press dough against bottomand up side of plate
without stretching. Trimdough edge, leaving 1-inch
overhang; reserve trimmings. Spoon apple mixture into
pie crust; dot with butter.
5. Roll remaining disk for top crust into 12-inch round.
Center round over lling in bottom crust. Trim pastry
edge, leaving 1-inch overhang; reserve trimmings. Fold
overhang under; bring up over pie-plate rim and pinch
to formstand-up edge, then make decorative edge.
Brush crust with some egg white. Reroll trimmings.
With knife or cookie cutters, cut out apple and/or leaf
shapes; arrange on pie. Cut short slashes in round to
allow steamto escape during baking. Brush cutouts with
egg white, then sprinkle crust and cutouts with sugar.
6. Bake pie 1 hour 10 minutes or until apples are tender
when pierced with knife through slits in crust. To
prevent over-browning, cover pie loosely with tent of foil
after 40 minutes. Cool pie on wire rack 3 hours to serve
warm. Or cool completely to serve later.
Each serving: About 455 calories, 4g protein, 61g carbohydrate,
23g total fat (11g saturated), 4g ber, 39mg cholesterol, 330mg sodium
9 10 Baking Basics Baking Basics
Flours & Meals
What would baking be without our? A hot oven and an
empty pan! The right kind of our (all-purpose, cake,
whole-wheat) is key to successful baked goods, so be
sure to use the type specied in the recipe. When you
bring our home fromthe store, transfer it fromthe
bag or box to a canister or wide-mouth jar with a tight
lid. Store our in a cool place. Whole-grain ours and
meals, which contain more fat than rened products,
should be stored in the refrigerator or freezer to keep
them from becoming rancid (in hot climates, store
all ours in the refrigerator). Let our return to room
temperature before using. If the recipe says to sift our,
take the time to do so, or at the very least, stir the our
to aerate it slightly before measuring.
WHEAT FLOUR: All-purpose our is a blend of soft
and hard wheats, which gives it a balanced content of
protein and starch that works in most recipes. Cake or
pastry our is made fromsoft wheat and ground very
ne. Low in protein, it produces tender, ne-grained
cakes. To substitute all-purpose our for cake our,
subtract 2 tablespoons all-purpose our from each cup.
Do not substitute self-rising cake our for plain cake
our. Bread our is made fromhard wheat; its higher
protein content is needed to support the structure of
the dough as it rises. Semolina is a coarse-grained our
made fromdurumwheat, which is very hard. Its used
for making pasta and some Italian breads and cakes.
Whole-wheat our is made fromthe entire wheat kernel,
with both the bran (outer covering) and germ(protein-
and oil-rich nucleus) included.
CORNMEAL: Dried kernels of eld corn (different from
the sweet corn we eat fresh) are ground into meal for
baking. When metal grinders are used, most of the
hull and germ are removed, and the meal emerges very
smooth and characterless. Stone-ground cornmeal
retains some of the hull and germ and because of that
has a coarser texture. It brings a more interesting avor
and texture to breads and mufns. Yellow and white
cornmeal are ground fromdifferent varieties of corn.
Choosing one or the other will affect only the color of the
nished product.
WHOLE-WHEAT FLOUR
THATS WHITE
If you dont like the avor and texture
of whole-wheat our, try baking with
white whole-wheat our instead. Gold
Medal and King Arthur Flour make
it, and there are also health-food-store
options to choose from.
Milled froman albino variety of wheat, its as
healthy as traditional whole wheatwith the
same levels of ber, nutrients, and minerals
but it lacks the heartier taste and grainy heft.
Its ideal for all whole-grain
recipes and can be substituted
for up to half of the all-purpose
our in many other recipes
without substantially
changing the taste.
CORNSTARCH: Made fromthe endosperm(the sturdy
portion) of the corn kernel, cornstarch is as ne and
light as talcum powder. In baking, cornstach is used
in combination with wheat our for very ne-textured
cookies and cakes. It also serves as a thickener for
puddings and sauces. If using cornstach in quantity, sift
it before adding it to the other ingredients.
OATMEAL: Oats come in several forms. Steel-cut oats
are whole oat kernels that have been chopped. Old-
fashioned oats are steamed to soften them, then rolled
into akes. Quick-cooking oats are a similar product,
but cut into smaller pieces. Instant oatmeal is made
fromthe whole oat, but further processed so it softens
immediately when moistened. Old-fashioned and quick-
cooking oats are suitable (and interchangeable) in most
baked goods that call for oatmeal.
Meyer Lemon Pudding Cake (page 000)
Also Available
Good Housekeeping
Step by Step Cookbook
ISBN 978-1-58816-760-6
$29.95 ($32.95 Canada)
8
1
2 x 10
7
8
63
Good Housekeeping Vegetarian
Meatless Recipes Everyone Will Love
ISBN 978-1-61837-152-2 | $16.95 ($18.95 Canada)
Hardcover | 7
3
8 x 9
1
4 | 128 pages (all in color) | Territory: WEX*
Carton Qty: 24 | October 7, 2014 | Hearst
N
eed to get a healthful, appetizing, vegetarian meal on the
table fast? Good Housekeeping has the solution! Ranging
from Soups & Stews and Main Dish Salads to Quick Dinners and
One-Dish Meals, these 100 family-friendly options include Red
Bean and Collard Gumbo, Queso-Blanco Soft Tacos, Cauliower
Mac and Cheese, and more. An introduction covers nutrition
basics, and tips on shortcuts appear throughout.
Good Housekeeping magazine is an American icon of consumer
protection and quality assurance. Each issue reaches 24 million
readers and, with15 editions published worldwide, it is an
internationally recognized brand that sets the standard to which
all other womens service magazines aspire.
KEY SELLING POINTS
Vegetarian options are becoming increasingly popular
for a variety of reasons, whether its an ethical
decision, concerns about food safety, or just a focus
on healthy eating
Triple-tested recipes from the trusted Good
Housekeeping Kitchen
Variety in recipes, with great options like Portobello
Cheese Steaks and Mexican Potato Frittatanot
just tofu or salads!
REVISED
EDITION
Also Available
Good Housekeeping
400 Calorie Vegetarian
ISBN 978-1-61837-058-7
$14.95 ($17.95 Canada)
Hardcover Spiral-Bound
6 x 9
Good Housekeeping
Family Vegetarian
Cooking
ISBN 978-1-58816-792-7
$24.95 ($26.95 Canada)
7
3
8 x 9
1
4
64
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Good Housekeeping Comfort Food
Scrumptious Classics Made Easy
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seascra| |r|ec|erts, clle||r t|ps cr |cw tc s|cp w|se|], ep|a|r|r tec|r|cues, c| ut|||t|r |eltcve|
|r|ec|erts sc rct||r ces tc waste. /|| |ec|pes a|e ceve|cpec c| testec |r cu| test ||tc|er arc ace w|t|
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as a ||re ccc| at Ba]a|cs arc |ew Yc|| C|t]s lacus Cct|a Ba| arc C||||. S|e |as p|ccucec lccc
seerts lc| wcers ||lest]|e te|ev|s|cr p|c|as as we|| as ass|stec |ercwrec ccc|ucc| w||te|s w|t|
|ec|pe test|r arc puu||c everts. Ve||e| erte|ec t|e puu||s||r wc||c at |--| Sc|- w|e|e s|e |cse t||cu|
t|e |ar|s uelc|e cv|r cr tc wo-s |a]. |e| |ec|pes arc t|cu|tlu| app|cac| tc u||r|r c|e l|es|
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65
Kevin Zralys Windows on the World
Complete Wine Course
30th Anniversary Edition
by Kevin Zraly
ISBN 978-1-4549-1364-1 | $27.95 ($30.95 Canada)
Hardcover 8
1
2 x 9
1
4 | 368 pages (all in color) | Territory: World
Carton Qty: 10 | October 7, 2014 | Sterling Epicure
Prepublication Media lunch for 10-15 key NYC-based journalists
Trade mailing (Publishers Weekly, Booklist, Library Journal,
Kirkus)
Review copy mailing to mens, wine, and beverage magazines,
and to wine writers at daily newspapers
Gift guide roundups
Sell sheet on Kevin Zraly brand plus a Wine as Gift Fact Sheet
Kevin Zraly landing page with promotion on Sterlings
social-media platforms
Regional Press Tour: NYC, DC, Philadelphia, Boston
Outreach to key wine blogs and websites offering excerpts and
book giveaways
Advertising including: the New York Times holiday ad;
Publishers Weekly ad to coincide with publication; and ads in
select wine/restaurant trade publications
Promotional item: corkscrew
KEY SELLING POINTS
A newly designed, fully updated edition of the worlds best-
selling wine book, with more than three million copies sold
Kevin Zraly is the ultimate wine teacher and his school is
world famous. This current book is the companion to his
Windows on the World course
A superb gift for any wine lover-or would-be oenophile
at an excellent price point
In addition to its new design and photos, this anniversary
edition features a tribute to Windows on the World, the
world-famous restaurant destroyed on 9/11, where Zraly
began teaching his renowned course
This new edition contains easier-to-use smartphone tags
throughout plus audio guides to help readers correctly
pronounce 1,300 wine names and terms.
NEW
EDITION
Heres a quick rundown of which areas produce which styles of wine:
WINE REGIONS STYLES MAJOR GRAPES
Alsace Mostly white Riesling, Gewrztraminer
Bordeaux Red and white Sauvignon Blanc, Smillon,
Merlot, Caber net Sauvignon,
Cabernet Franc
Burgundy Red and white Pinot Noir, Gamay,
Chardonnay
Champagne Sparkling wine Pinot Noir, Chardonnay
Ctes du Rhne Mostly red Syrah, Grenache
Languedoc/ Red and white Carignan, Grenache,
Roussillon Syrah, Cinsault, Mourvdre
Loire Valley Mostly white Sauvignon Blanc,
Chenin Blanc, Cabernet Franc
Provence Red, white, and ros Grenache, Syrah
Anyone who is interested in wine is bound to encounter French wine at
one time or another. Why? Because of the thousands of years of history and
winemaking tradition, because of the great diversity and variety of wines from
the many different regions, and because French wines have the reputation for
being among the best in the world. Theres a reason for this, and it goes back
to quality control.
French winemaking is regulated by strict government laws that are set up
by the Appellation dOrigine Contrle. If you dont want to say Appellation
dOrigine Contrle all the time, you can simply say AOC. This is the rst
of many wine lingo abbreviations youll learn in this book.
Vins de Pays: This is a category thats growing in importance. A 1979
French legal decision liberalized the rules for this category, permitting the
use of nontraditional grapes in certain regions and even allowing vintners to
label wines with the varietal rather than the regional name. For exporters to
the American market, where consumers are becoming accustomed to buying
wines by grape varietyCabernet Sauvignon or Chardonnay, for example
this change makes their wines much easier to sell.
T h e Wh i t e Wi n e s o f F r a n c e
why would Georges Duboeuf, Louis
Latour, and many other famous wine-
makers start wineries in Languedoc
and Roussillon? For one thing, the land
is much less expensive compared to
regions such as Burgundy or Bordeaux,
so the winemakers can produce mod-
erately priced wines and still get a good
return on their investment. Look for the
wines of Domaine Gauby and Bila-Haut.
americans love french wine.We
are the number one export market and
sale fromall the regions, especially
Champagne. Loire, Burgundy, Rhne,
and Bordeaux are up signicantly over
the last ve years.
in the southern French region of
Provence, look for these producers:
Domaine Tempier
Chteau Routas
the regions most active in the
production of vin de pays varietal wines
are Languedoc and Roussillon, in
southwest France. Called in the past the
wine lake because of the vast quantities
of anonymous wine made there,
Languedoc has more than 700,000 acres
of vineyards, and produces more than
200 million cases a year, about a third of
the total French crop.
UNDERSTANDING FRENCH WINE
B
EFORE WE BEGIN OUR FIRST CLASS, The White Wines of France, I think
you should know a few important points about all French wines. Take a
look at a map of France to get familiar with the main wine-producing areas. As
we progress, youll understand why geography is so important.
K e v i n Z r a l y s C o mp l e t e Wi ne C o u r s e
france is the number-two producer
of wines in the world.
Paris Paris
Atl anti c
Ocean
Engl i sh
Channel
Medi terranean Sea
BURGUNDY
CTES
DU RHNE
FRANCE
0
0
200
Miles
Kilometers
200 100
0
0
200
Miles
Kilometers
200 100
Kevin Zraly is the fnest wine educator I have known.
Robert Parker
N
o one matches Kevin Zraly as a wine educator. Now, on its
30th anniversary, his denitive, bestselling guide receives
a complete update. As always, Zraly deftly takes the mystery out
of choosing wine, explains the basics, and suggests hundreds
of new wines to try. But this thoroughly redesigned edition
also presents a beautiful tribute to Windows on the World, the
renowned restaurant where Zralys course began. User-friendly
smartphone tags and audio guides are featured throughout.
In 1976 Kevin Zraly became cellar master in the newly opened
Windows on the World restaurant at One World Trade Center,
where he ran his wine course until September 11, 2001. It is now
located at the JW Marriott Essex House. Kevin Zralys Windows
on the World Complete Wine Course was rst published in 1985
and has sold more than three million copies. His honors include
Lifetime Achievement Awards from the James Beard Foundation
and European Wine Council, and the James Beard Award for the
Wine and Spirits Professional of the Year. He has been featured
in the New York Times, People magazine, the Wall Street Journal,
GQ, and USA Today. Kevin lives in New Paltz, NY.
66
Momosas
Fun Alcohol-Free Drinks for Expecting Moms
by Paul Knorr
ISBN 978-1-4549-1218-7 | $12.95 ($13.95 Canada) | Paperback with Flaps
5 x 7
1
8 | 144 pages (all in color) | Territory: World | Carton Qty: 54
October 7, 2014 | Sterling Epicure
W
hile all her friends are sipping martinis, whats a mom-to-be
to do? She can enjoy a delicious momosa mocktail instead!
This hip little book serves up more than 130 tasty nonalcoholic
beverages perfect for pregnant women, designated drivers, and
anyone (of any age) who wants to party in style. Choose from
yummy smoothies, frozen drinks, wine-free sangrias, lemonades,
zzes without the sloe gin, and more!
Paul Knorr is the creator of BarBack, a software program that
gathers and organizes his enormous drink recipe collection. He also
is a bestselling cocktail author whose books include 10,000 Drinks,
The Vodka Bible, X-Rated Shots, Big Bad Ass Book of Shots, and
Candy Shots (all Sterling). Paul lives in Melville, NY.
KEY SELLING POINTS
The rst stand-alone nonalcoholic cocktail title
specically designed for pregnant women and targeting
the 30-something female gift market
The perfect gift book, ideally priced
Hip and fun, its the ideal party-planners guide to
providing nonalcoholic drinks for various occasions
Journal, Kirkus)
Review copy mailing to pregnancy and
parenting publications
Review copy mailing to womens, food, and beverage
magazines
Review copy mailing to food/drink editors at newspapers
Pitching for Holiday Gift Guide roundups
Creative mailing to top-tier publications with
promotional item
Press release with drink recipe
Blogger outreach to mommy, parenting, and food/
beverage blogs
Inclusion in Holiday Gift Guide landing page
Promotional item: glass charms
Blads available
67
STEFLlNG
100 Fast Juices
Nutrieht Dehse, Low Calorie Blehds Suitable for Ahy Fastihg Frogram
||es|, w|c|esce ju|ces a|e pe|lect w|er ]cu|e last|r. t|e]|e |cw ca|c||e, ||c| |r v|ta|rs arc |re|a|s,
arc ere|] uccst|r. I|ese 100 |ec|pes a|e spec|a||] ce|rec lc| e|t|e| a lu|| c| |rte||ttert last. Eac| tast]
ju|ce cces w|t| a ca|c||e ccurt arc rut||t|cra| |rlc|at|cr, arc w||| l||| ]cu up sc ]cu ccrt lee| cep||vec.
- I|e l||st ucc| leatu||r ju|ces ces|rec tc wc|| w|t| t|e pcpu|a| last|r c|et
- I|ps cr t|e uest |r|ec|erts, cres t|at w||| p|cv|ce a|u rut||t|cr as we|| as sat|sl]
- /|sc |rc|uces ju|ces lc| cetc arc ere|] uccst|r
|uu||s|e|. Ste|||r
192 paes
978-1-1519-13c9-c
$1c.95 ($18.95 Carac|ar}
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Oz CIarke's Pocket Wine A-Z 2015
Dz C/a|ke
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w- 5oo| |as c|e |rlc|at|cr, |eccercat|crs, lacts, pass|cr, arc cp|r|cr t|ar ar] ct|e| ccpa|au|e
u|ce. Vet|cu|cus|] upcatec arc ces|rec lc| cpt|u u|cws|r, |t |rc|uces a ccurt|]-u]-ccurt|] |rce tc
cve| 1,000 tcp w|re p|ccuce|s arc 7,000 w|res, ceta||ec v|rtae c|a|ts, aps, |||ust|at|crs cl |aue|s arc
uctt|es, arc c|e.
/ lc|e| |eac|r West Erc actc|, 0t C|a||e |s cre cl t|e wc||cs uest-|rcwr w|re epe|ts, w|cse lc||cau|e
|eputat|cr |s uasec cr ||s eters|ve w|re |rcw|ece arc access|u|e, rc-rcrserse app|cac|. Krcwr lc| ||s
p|ercera| pa|ate, |||eve|ert st]|e, accu|ate p|ec|ct|crs, arc ert|us|as lc| ||le |r ere|a|, 0t |s B||ta|rs
cst pcpu|a| w|re w||te|.
- 23|c ec|t|cr cl t||s uestse|||r u|ce, ccp|ete|] upcatec eac| ]ea|
- Vc|e t|ar 1,c00 ert||es c|ar|tec |r ar eas]-tc-use /-Z lc|at, arc leatu||r cve| 1,000 cl t|e wc||cs
p|ccuce|s arc cve| 7,000 w|res
- |ac|ec w|t| 0ts erc]c|cpec|c |rcw|ece arc a|wa]s-|crest cp|r|cr

New Edition
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68
Christies World Encyclopedia of
Champagne & Sparkling Wine
by Tom Stevenson
ISBN 978-1-4027-7224-5 | $40.00 ($44.00 Canada)
Territory: US/Can | September 2, 2014 | Sterling Epicure
T
he award-winning book on Champagne and sparkling wine
is now fully revised and expanded! Created for Christies,
the worlds largest wine auctioneer, this edition features all-new
photography, nearly 175 additional pagesincluding expanded
sections on up-and-coming sparkling wine territories and
Champagne itselfplus updated tasting notes. With wine
auctions at an all-time high, this denitive guide is a must-have
for Champagne connoisseurs!
Tom Stevenson has been writing about wine for more than
30 years and is regarded as the worlds leading authority on
Champagne. He has written 23 books, the most important of
which have been published internationally by more than 50
publishers and translated into over 25 languages. In 1986, his
book Champagne (Wilson, Philip Publishers, Limited) became
the rst wine book to win four literary awards, establishing
Stevensons reputation as a serious author, a fastidious
researcher with a talent for divining future issues, and a critic
bold enough to take on the establishment. He is also the author
of Sothebys Wine Encyclopedia (DK Publishing, Inc.), with sales
of more than 1.5 million in all editions worldwide.
Essi Avellan MW is one of the worlds most exciting and
talented young wine writers. She is the rst Master of Wine from
Finland and the second ever from the Nordic countries, and
received the Tim Derouet Memorial Award and the Lily Bollinger
Medal for excellence in the Master of Wine examination. She is
the author of A Journey To Champagne (Tammi Class) and a
cofounder and managing editor of FINE Champagne Magazine.
Learn more about her at essiavellan.com (website is in both
Finnish and English).
KEY SELLING POINTS
Won the World Gourmand Award for Best Wine Book,
the Salon International du Livre Gourmand Best Wine
Book, the Noble Cuve du Champagne Lanson Award,
and the World Food Media Awards Silver Ladle. It also
was short-listed for the Andr Simon Award
Christies is one of the largest auctioneers of wine in
the world
One of the most comprehensive and denitive
encyclopedia of Champagne and sparkling wines
available anywhere
Tom Stevenson is one of the worlds most celebrated
wines and spirits writers
Also Available
Buy the Right Wine Every
Time: The No-Fuss,
No-Vintage Wine Guide
ISBN 978-1-4027-6341-0
$14.95 ($15.95 Canada)
Flexibound
5 x 7 1/8
69
Eat Clean, Live Well
Clean Food Made Quick, Easy and Delicious
by Terry Walters
ISBN 978-1-4027-7927-5 | $30.00 ($33.00 Canada)
Territory: World | Carton Qty: 12 | November 4, 2014 | Sterling Epicure
E
at clean and live well! Terry Walters, the most authoritative name
in the clean-food movement, has created a comprehensive
year-round cookbook and lifestyle guide that empowers you to make
mindful, healthful choices. Season by season she goes on a journey
of rediscovery, providing tips for detoxing, immune-boosters, stress
management, and home remedies. Delicious vegan and gluten-free
recipes feature local, fresh, and organic fare, and include Crispy
Sugar Snap Peas with Avocado Chive Dressing, Roasted Garlic and
Broccoli Quiche, and Raspberry Rhubarb Cobbler.
Terry Walters is a holistic health counselor, food educator, and
motivational speaker known for her commitment to the clean-eating
lifestyle movement. She has written two cookbooks, Clean Food and
Clean Start (both Sterling)that support eating organic foods that are
sustainable and delicious. Terry serves on the Board of Directors
for Urban Oaks Organic Farm, one of the largest urban organic
farms in the country, trained at The Institute of Integrative Nutrition,
and travels all over North America to speak about her nutritional
philosophy and promote her books. She lives in Avon, CT.
Prepublication media luncheon: NYC-based food
writers, food magazines, and TV producers
Five-city tour
Appearances to coincide with authors speaking
schedule
Journal, Kirkus)
Review copy mailing to cooking, food, and nutrition
magazines, including Edible publications
Review copy mailing to mainstream, lifestyle, and
womens publications such as Oprah, Womans
World, Elle, Life and Style Weekly, Saturday Evening
Post, and Instyle
National and local TV producers
Outreach to healthy-living food bloggers
Online outreach to food sites such as Eater National,
Epicurious, and Food Republic
Online outreach to mainstream, lifestyle, and womens
interest sites such asiVillage, Hufngton Post, and
Oprah.com
Promotions on author website, terrywalters.net,
andsocial media campaign through author platforms
on Facebook and Twitter
Ad campaign, including the New York Times holiday
ad and a Publishers Weekly ad
Sales rep contest
Included in the culinary landing page and in the digital
culinary catalog
Blads available
KEY SELLING POINTS
Terry Walterss rst two books have sold more than 150,000
copies and she has a loyal following
Terry Walters is one of the foremost authorities in the eat clean,
live well movement
More than a diet book, this is both a cookbook with seasonal
vegetarian, vegan, gluten-free recipes and a lifestyle book with
year-round tips for a healthier you
Also Available
Clean Food,
Revised Edition
978-1-4549-0010-8
$30.00 ($33.00 Canada)
8 x 9
Clean Start
978-1-4549-1350-4
$19.95 ($21.95 Canada)
8 x 9
Eat Clean, Live Well
8-Copy Floor Display
978-1-4549-1481-5
$240.00 ($264.00 Canada)
11 " W x 49" H x 14 " D
COVER TO COME
92
Good Housekeeping
400 Healthy Recipes
Easy De||c|ous |ow-Oa|or|e
lSBN 978-1-61837-110-2 $19.95 $21.95 Oanada} Hardcover
6 x 9 480 pages a|| |n co|or} Terr|tory: WE* Oarton Oty: 14
November 4, 2014 Hearst
T
hree great favor|tes from Good Housekeeping are co||ected
here |n one must-have vo|ume-at an amaz|ng pr|ce! W|th these
mouthwater|ng, good-for-you rec|pes-from Sweet Potato and Peanut
Stew to |emon-An|se Poached Pears-you`|| p|ease your pa|ate and
eat hea|thfu||y, too. Enjoy vegetar|an and who|e-gra|n d|shes as we|| as
|ow-ca|or|e mea|s that won`t |eave you hungry. Thanks to tr|p|e-tested-
for-perfect|on rec|pes p|us |nva|uab|e t|ps throughout, th|s cookbook
makes eat|ng we|| s|mp|e and sat|sfy|ng.
Good Housekeeping magaz|ne |s an Amer|can |con of consumer
protect|on and qua||ty assurance. Each |ssue reaches 24 m||||on
readers and, w|th 15 ed|t|ons pub||shed wor|dw|de, |t |s an
|nternat|ona||y recogn|zed brand.
KEY SELLING POINTS
Three books |n one from Good Housekeeping`s
popu|ar, updated 6 x 9 ser|es, wh|ch together
have so|d more than 550,000 cop|es, the
books |nc|uded |n th|s co||ect|on have so|d
more than 70,000 cop|es comb|ned
ln the same pr|ce po|ntand format as the
successfu| Good Housekeeping 400 Calorie
Comfort Food
A great va|ue and a very compet|t|ve pr|ce
The subject matter |s perfect for New Year,
New You" promot|ons
Good Housekeeping reaches one out of fve
Amer|can women each month
Rev|ew copy ma|||ng to food magaz|nes and
food ed|tors at da||y newspapers
Outreach to hea|thy ||v|ng food b|oggers and
women`s |nterest and food s|tes
Advert|s|ng |n Good Housekeeping Magaz|ne
Also Available
Good Housekeeping
400 Calorie
Comfort Food
lSBN 978-1-61837-056-3
$14.95 $15.95 Oanada}
Hardcover Sp|ra|-Bound
6 x 9
93
STEFLlNG
PersonaI Diet JournaI
Your Complete Food 8 Fithess Compahioh
Ia|e t|e uesswc|| cut cl ett|r l|t! W|t| |ts wea|t| cl |rlc|at|cr|rc|uc|r BV|, Ee|c|se, |ut||t|cr,
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uecce s||e|, st|cre|, arc |ea|t||e|!
- / |ev|sec ec|t|cr cl t|e pcpu|a| 9J|-, ||-ss Jo.-|, w||c| sc|c c|e t|ar 35,000 ccp|es
- I|e cu|au|e lc|at ersu|es t|at t|e ucc| w||| starc up tc ||c|cus ca||] use
- ||tress |s a|wa]s a |ct tcp|c t|at se||s we|| t||cu|cut t|e ]ea|
- Sp||a| ucurc w|t| a t|| s|te t|ats pe|lect lc| t||cw|r |r a ] ua, pu|se, c| ucc| ua
New Edition
|uu||s|e|. Ste|||r
|uu||s|ec. Deceue| 2011
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978-1-1519-133c-8
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Woman's Day Recipe Remix
Start with 1 basic recipe, get 4 delicious dishes
7he Ed/|o|s o/ Woman's Day
Sta|t w|t| cre |ec|pel|r|s| w|t| at |east |0uR sersat|cra| va||at|crs! Rec|pe Re| ta|es a uas|c |ec|pe,
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||c savc|] c|s|es tc sweet sccres, ]cu|| l|rc ccurt|ess wa]s tc | |t up!
wo-s |-,s lccc ccve|ae |s a|ec at uus], uucet-ccrsc|cus wcer w|c erjc] eat|r we||. I|e
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|ec|pe test|r arc puu||c everts. Ve||e| erte|ec t|e puu||s||r wc||c at |--| Sc|- w|e|e s|e |cse t||cu|
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- I||s |eat ccc|ucc| w||| se|ve as ar ece||ert |escu|ce lc| cu|c| ea|s, w|et|e| ]cu|e a||r t|e cr
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- Basec cr a pcpu|a| leatu|e |r t|e aat|re
|uu||s|e|. |ea|st
|uu||s|ec. Deceue| 2011
111 paes
978-1-c183-7112-3
$1c.95 ($18.95 Carac|ar}
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109

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Honestly Healthy for Life

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