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8/7/2019 Potter & Potter Style Fall 2011 Catalog
1/64
fall 2011
Entertain with Martha Stewart
Become a serious eater with Ed Levine
Celerie Kemble updates a timeless scheme
potter potter style
Bobby Flay serves up classic American foodDeborah Needleman names 80 must-haves for living well
Anne Burrell cranks up the culinary volume
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Ideas and InspIratIon
from todays top desIgners
The New Traditional
Darryl Carter
978-0-307-40865-5
$45.00 (Canada: $52.00)
Black and White
(and a Bit in Between)
Celerie Kemble
978-0-307-71598-2
$50.00 (Canada: $57.00)
Details
Lili Diallo
978-0-307-59151-7
$40.00 (Canada: $47.00)
A Passion
for Interiors
Carolyne Roehm
978-0-307-71999-7
$60.00 (Canada: $69.00)
Undecorate
Christiane Lemieux
978-0-307-46315-9
$40.00 (Canada: $47.00)
8/7/2019 Potter & Potter Style Fall 2011 Catalog
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Clarkson Potter
Marthas EntertainingMartha Stewart ...........................................4-5
Cook Like a Rock StarAnne Burrell
with Suzanne Lenzer ...................................6-7
The Splendid TablesHow to Eat Weekends
Lynne Rossetto Kasperand Sally Swift ........................................... 8-9
Bobby Flays BarAmericain Cookbook
Bobby Flaywith Stephanie Banyas
and Sally Jackson .................................... 10-11
Larousse WineLibrairie Larousse .........................................12
Made in ItalyDavid Rocco .................................................13
Mexican Made Easy
Marcela Valladolid .................................. 14-15
Big, Easy Style
Bryan Batt ....................................................16
A New Turn in the SouthHugh Acheson ............................................. 17
The Perfectly Imperfect HomeDeborah Needleman ............................... 18-19
The Birding Life
Larry Sheehan,Carol Sama Sheehan,
Kathryn George Precourt,and William Stites .......................................20
HersJacqueline deMontravel ...............................21
Momofuku Milk Bar
Christina Tosi .........................................22-23
Black and White(and a Bit in Between)Celerie Kemble ........................................24-25
Home Cooking with Jean-Georges
Jean-Georges Vongerichtenwith Genevieve Ko .................................26-27
Serious Eats
Ed Levine and theEditors of SeriousEats.com ......................28-29
Potter Style
The Zombie Survival Guide JournalMax Brooks .................................................32
The Happiness ProjectOne-Sentence Journal
Gretchen Rubin ...........................................33
Naughty or NiceOlivia St. Claire ...........................................34
Stuff White People Like
(to Talk About)
Christian Lander ..........................................35
Change Your Brain,
Change Your Body DeckDaniel G. Amen, M.D. ................................36
The Bride-to-Be-BookAmy Krouse Rosenthal ................................37
The Nine PregnancyCountdown Journal
Kelly Sopp and David Sopp .........................38
Your Babys First Year DeckAmerican Academyof Pediatrics ..................................................39
Potter Style Backlist .................................. 40
Foreign Reps................................................63
Ordering Information .................................64
Contents
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Clarkson Potter Fal l 2011
order now. C: 1-800-729-29604
Marthas EntertainingA Year of Celebrations
Martha Stewart
Marthas Entertaining is Martha Stewarts most personal book yet. For
the generation of readers (and now their daughters) who have followed
Martha since she published her bestselling Entertaining in 1982, and for t
legions of fans she has through her publishing, broadcast, and merchandise
empire, the recipes and stunning lifestyle photography will inspire them
to host friends and family and also give them a broad look into Marthas
beautiful world.
With a book as elegant as the celebrations it presents, Martha returns to the
topic that launched her empireentertainingfeaturing four seasons of her
parties and a diverse collection of all-new recipes, rich photography, and
inspiration. Featured events include a Friday night Bolognese dinner for
Columbus Day weekend guests, a Sunday blueberry breakfast, a lobster picnic
on the boat in Maine, a childrens lunch after an Easter egg hunt, a summercocktail party to benefit an arts association, and an elegant Thanksgiving in
Bedford. Each party is accompanied by menus and stories for dreaming and
planning, while the recipes are collected at the back of the book for more
practical use and reference. Throughout, readers will find helpful tips, Marth
favorite table settings, personal anecdotes, and hundreds of creative ideas.
Martha stewart is Americas most trusted guide to stylish living.
Twenty-nine years ago, she launched a career (and a brand) with her book
Entertaining; today, her namesake company, Martha Stewart Living Omnimed
reaches more than 37 million consumers with an expansive multimedia and
merchandising portfolio. She is also the author of bestselling titles that span a
lifestyle categories, including cooking, entertaining, decorating, and crafts.
Cooking
9-3/4 x 11-1/4; 432 pages450-500 full-color photographs
978-0-307-39646-4
eBook: 978-0-307-95329-2
$75.00/$85.00 Can.
ON SALE 11/1/2011
All Rights: Crown
National publicity
National print attention
National television appearances
National radio campaignTodayshow, Martha Stewart Show
Excerpt in Martha Stewart Living
Blogger conference call
10-city tour
Advertising
Martha Stewart Livingmagazine
Online promotion
New York Timesonline
Facebook advertising and promotion
Google search campaign Blogger outreach
Cross-promotion on MarthaStewart.com
TheRecipeClub.com feature
Promotional content available
on Scribd.com
eBook version promoted in all advertising,
promotion, and social media outreach
Blow-ups available upon request
Video and content available for account use
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Clarkson Potter Fal l 2011
5
Reserve 12 tips (3 inches) from asparagus for garnish. Coarsely chop remaining asparagus. Heat olive oil in a medium pot over medium
high. Cook shallot until softened but not browned, stirring frequently, about 2 minutes. Add chopped asparagus; cook, stirring, 1 minute.
Stir in stock and the water, and simmer until asparagus is tender, about 15 minutes. Remove from heat and stir in spinach. Let cool slightly.
Working in batches, pure soup in a blender, being careful not to ll jar more than halfway each time and pouring each batch into a bowl.
Stir in crme frache; season with salt and pepper. Cover and refrigerate at least 3 hours or up to 1 day.
Preheat oven to 400F. Prepare an ice-water bath. Blanch reserved asparagus tips in a pot of boiling salted water just until bright green,
about 1 minute. Transfer to ice bath to stop the cooking, then drain.
Halve prosciutto crosswise, then cut into eight 1-inch-wide strips, and wrap a strip around each asparagus tip. Arrange in a single layer on
a parchment-lined baking sheet. Roast until prosciutto is golden and crisp, about 10 minutes. Let cool slightly.
Serve in small glasses or cups; garnish with prosciutto-wrapped asparagus.
Chilled AspArAgus soup with
prosCiutto-WrApped AspArAgusServes 6 from
Peny Garden Party
2 pounds asparagus, tough ends dis-carded
2 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced
2 cups low-sodium chicken stock
cup water
1 cup loosely packed spinach leaves(trimmed and washed)
cup crme frache
Coarse salt and freshly ground pepper
1 or 2 thin slices prosciutto
order now. C: 1-800-729-2960
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order now. C: 1-800-729-29606
National publicity
National print attention
National television appearances
National radio campaign15-city tour
Satellite TV and radio tour
Advertising
Food Networkmagazine
Online promotion
Major cross-promotion with
Food Network
Targeted social network promotion
Blogger outreach
TheRecipeClub.com feature Promotional content available on
Scribd.com
eBook version promoted in all advertising,
promotion, and social media outreach
Blow-ups available upon request
Video and content available for account use
Cook Like a Rock Star125 Recipes, Lessons, and Culinary Secrets
Anne Burrell with Suzanne Lenzer
For home cooksfrom skittish to seasonedand the millions of viewers
who have watched her career bloom on Food Network, first as Mario Batal
sous chef on Iron Chef America and now with two hit shows, Secrets of a
Restaurant Chefand Worst Cooks in America, Anne Burrell presents her
long-awaited debut cookbook, including 125 recipes, all infused with the
sassy personality Annes fans have come to love.
Anne believes that food is essential to happiness. While she is a professional
training and pedigree, the food she makes isnt froufrou; its spirited and infus
with the bold flavors and passion that are her signatureor, as she likes to sa
food that includes the sparkle factor. As on TV, Annes debut cookbook wil
give home cooks the confidence and support they need to be rock stars in the
own kitchens and to create food inspired by Annes life in restaurant kitchen
but designed for home cooks, from beginners to experts.
anne Burrell graduated from the Culinary Institute of America and has
worked at some of New Yorks top restaurants (including Lidia Bastianichs
Felidia and Peter Hoffmans Savoy), cooked professionally in Italy, taught at
the Institute of Culinary Education, and battled alongside Mario Batali on
Iron Chef America. While executive chef at Centro Vinoteca, she oversaw the
kitchen of Gusto before being recruited to Food Network full-time, first as th
host of her own show, Secrets of a Restaurant Chef(in its seventh season), then
co-host of the primetime hit Worst Cooks in America (in its second season).
suzanne lenzer, a food writer and stylist, graduated from the Institute of
Culinary Education following a career in advertising. Since 2007, she hasworked closely with cookbook author and New York Times columnist Mark
Bittman. A native of Los Angeles, she lives in New York City.
CookingItalian
7 7/16 x 9 1/2; 256 pages; 75-100 full-color photographs
978-0-307-88675-0
eBook: 978-0-307-95327-8
$27.99 hardcover (Canada: $ 32.99)
ON SALE 10/4/2011
All rights: Janis A. Donnaud & Associates
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Fgs Stuffed wthGrgnzla and WalnutsServes: 4
Time: About 10 minutes
People think fresh figs are elegantand
this preparation definitely is. To be
honest, figs are not my favorite fruit,
but when I make them this way I really
love them. They are a quick and easy
piccolino. Cut em, stuff em, and roast
em until everything melts and gets all
toastyits soooo easy!
Mise en Place
12 fresh black mission, brown Turkish,
or in a pinch, dried figs
High-quality balsamic vinegar
Kosher salt
8 ounces gorgonzola dolce, at room
temperature1/2 cup walnuts, quartered and toasted
1. Preheat the oven to 350F.
2. Slice the figs in half lengthwise and
dig a little hole in the middle with
your pinky finger. Drizzle the fig
halves with 2 to 3 drops of balsamic
vinegar and sprinkle with salt.3. Fill the fig with gorgonzola, top with
a quarter of a walnut, and place on a
baking sheet lined with parchment.
Bake for 5 minutes or until the cheese
is melted and bubbly.
FiGo!
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The Splendid TablesHow to Eat Weekends
New Recipes, Stories, and Opinions fromPublic Radios Award-Winning Food Show
Lynne Rossetto Kasper and Sally Swift
For the fans from coast to coast who tune in to public radios
The Splendid Table and for those whose copies of The Splendid Tables
How to Eat Supper are now happily stained and dog-eared, and for home
cooks of all levels looking for an excuse to slow down and spend some
weekend time enjoying themselves in the kitchen, Lynne Rossetto
Kasper and Sally Swift present an homage to the pure art of cooking.
In this new volume, Lynne and Sally celebrate the weekendwhen the pressu
is off, time becomes your ally, and you get to slow down and dig into cooking
with a different mindset. Here are 100 new recipes, a chapter devoted to
international menus, and a trove of the stories, quips, and history that Splend
Table fans have come to love. The Splendid Tables How to Eat Weekends begs
have a dual life, one in your kitchen and another on your bedside table.
lynne rossetto kasPer is host and cocreator ofThe Splendid Table radio
program. She has explored food for more than 40 years as a teacher, researche
writer, and lecturer. She is the author ofThe Splendid Table, winner of both
the James Beard and Julia Child/IACP Cookbook of the Year awards. She als
wrote The Italian Country Table and coauthored with Sally Swift The Splendid
Tables How to Eat Supper, both of which were award nominees. Lynne is a
member of Whos Who of Food and Beverage in America.
sally swiFtis the award-winning managing producer and cocreator of
The Splendid Table radio show and coauthor ofThe Splendid Tables How
to Eat Supper.
Cooking
7 3/8 x 9 1/8; 352 pages; 24 full-color photographs
978-0-307-59055-8
eBook: 978-0-307-95332-2
$35.00/$40.00 Can.
ON SALE 9/20/2011
All rights: Crown
National publicity
National print attention
National radio campaign
Promotion on all APR/NPR stations
Events in multiple cities, tied to APR/NPR
fundraisers
Cross-promotion on The Splendid
Tableradio program on the American
Public Media network and at
SplendidTable.org
Online promotion
Advertising on food websites Social network promotion
TheRecipeClub.com feature
Promotional content available on
Scribd.com
eBook version promoted in all advertising,
promotion, and social media outreach
Blow-ups and recipe cards available
upon request
Video and content available for account use
A
nnMarsden
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Salt
3 pounds carrots, peeled and cut onthe diagonal into 2-inch chunks
About 3 tablespoons good tastingextra-virgin olive oil
1/2 to 1 teaspoon freshly ground allspice
Freshly ground black pepper to taste
4 large garlic cloves, minced
Peel of 2/3 to 1 whole preserved lemon,inside pulp removed and discarded, thepeel rinsed under cold water and finelyminced, or shredded peel of 1 mediumlemon
1. Preheat the oven to 450F.2. Bring a 6-quart pot of salted water to
a boil and cook the carrots until theyare nearly fork tender, but still withsome firmness, about 10 minutes.Drain thoroughly.
3. On a large half-sheet pan, toss thecarrots with enough olive oil to coatthem generously, then toss them withthe allspice, salt, and pepper. Roastfor 20 to 25 minutes until nicelyseared and browned here and there,shaking and turning often.
4. Remove the pan from the oven and,while the carrots are still in it, addthe garlic and lemon (preserved orzest), tossing to combine. Season totaste and serve.
Oven-Roasted Carrots with
Preserved Lemon and Allspice
Serves 4 to 6
10 minutes prep time; 20 to 30
minutes oven time
Best eaten the same day they are
cooked, but can be served at room
temperature
The sweetness and earthiness
of carrots get a boost when they
are roasted at high heat. Here we
take toothy chunks of carrots,
parboil them, fast roast them inthe oven with allspice, and finish
them off with a garnish of minced
preserved lemon and fresh garlic.
Clarkson Potter Fal l 2011
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Bobby FlaysBar Americain Cookbook
Celebrate Americas Great Flavors
Bobby Flay with Stephanie Banyas and Sally Jackson
Superstar chef Bobby Flay shares his explosive flavor twists on classic
American dishes in Bobby Flays Bar Americain Cookbook, with recipes
from his acclaimed Bar Americain restaurants.
When Bobby Flay looks at a map of the United States, he doesnt see
stateshe sees ingredients: wild Alaskan king salmon, tiny Maine
blueberries, fiery Southwestern chiles. The Food Network celebrity
and renowned chef-restaurateur created his Bar Americain restaurants
as our countrys answer to French bistrosto celebrate Americas regional
flavors and dishes, interpreted as only Bobby Flay can. His signature
recipes include:
Barbecued Oysters, Black PepperTarragon Butter
Roasted Corn Soup, Crispy Okra
Smoked Chicken, Hatch Green Chile Spoonbread,
Black Pepper Vinegar Sauce
CedarPlanked Salmon, Pinot Noir Reduction, Pinot Butter
Bourbon Praline Profiteroles, Buttermilk Ice Cream
BoBBy Flay is the chef-owner of ten restaurants, including Mesa Grill, Bar
Americain, Bobby Flay Steak, and Bobbys Burger Palace. He is the host of
numerous popular cooking shows on Food Network, from the Emmy-winning
Boy Meets Grill and Grill It! with Bobby Flay to the Iron Chef America
series, Throwdown! with Bobby Flay, and The Next Food Network Star.
Brunch with Bobby debuted on the Cooking Channel in fall 2010 and
Americas Next Great Restaurant debuts in March 2011 on NBC. A
New York Times bestselling author, he is also a contributing editor to Parade
magazine. This is his eleventh book. His website is BobbyFlay.com.
CookingAmerican8 x 10; 272 pages; 100 full-color photographs
978-0-307-46138-4
eBook: 978-0-307-88590-6
$35.00 hardcover (Canada: $40.00)
ON SALE 10/11/2011
All rights: Crown
National publicity
National print attention
National television appearances
National radio campaign
10-city tour
Satellite media tour
Advertising
Food Networkmagazine
Online promotion
Wall Street Journalonline
Targeted social network advertising
and promotion
Food blogger outreach
Blogger outreach TheRecipeClub.com feature
Excerpt available on Scribd.com
eBook version promoted in all advertising,
promotion, and social media outreach
Blow-ups available upon request
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1order now. C: 1-800-729-2960
I often tell people that when I see a map of the United States,
I dont see states, cities, and townsI see ingredients. My eye
seeks out those truly American ingredients and the regional
dishes that could only be American. And I see people growing
and raising our food, cooking their hometown cuisine. I join
them as they shout, as loud as they can, that America has
arrived. We are a food superpower. Bar Americain celebrates
this countrys map, delineated by ingredients and culinary
culture, as it exists in my minds eye.
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Larousse WineThe Worlds Greatest Vines,
Estates, and Regions
Librairie Larousse
The ultimate wine gift bookcomplete with a sumptuous oversize packagfrom the renowned name behind the definitive food reference book,
Larousse Gastronomique.
From its foil-stamped die-cut cover to its lavishly photographed interior,
Larousse Wine is a wine book like no other. With information that is valuable
to both beginner tasters and seasoned collectors, it will be the must-have boo
for every wine lover. Practical information on grapes and vintages blends
seemlessly with profiles of influential winemakers and discussions of
biodynamics and organic methodsall brought to life with beautiful
photographs of estates and vineyards, and maps of winemaking regions.
Larousse Wine covers every region that is influential in the wine market
today. Read about Old World winemaking countries, such as France, Italy,
and Germany, as well as established New World ones, including the United
States, South America, Australia, and New Zealand. The newest entrants in
the game are also featuredChile, Japan, China, and India. In each region,
world-famous winessuch as Chteau-Latour, Sassicaia, and Opus Oneare
given special treatment. Invaluable for anyone who loves wine, Larousse Wine
stands on its own or as a companion to the ultimate culinary reference book,
Larousse Gastronomique.
liBrairie larousse, as it does for the legendary Larousse Gastronomique,
has put together a stellar committee of expertsincluding master
sommeliers and scores of writers, researchers, editors, photographers,illustrators, and translatorsto write Larousse Wine.
CookingWine & Spirits
8 3/4 x 11 11/16; 530 pages
978-0-307-95222-6
$65.00 hardcover (Canada: $74.00)
ON SALE 9/20/2011
British: Octopus
Translation: Larousse France
First serial: Crown
National print attention
Online promotion
Advertising on wine-related websites
Blogger outreach
TheRecipeClub.com feature
Blow-ups available upon request
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1order now. C: 1-800-729-2960
Made in ItalyDavid Rocco
Theres a new face of Italian cuisine in America: David Rocco, host of
Cooking Channels David Roccos Dolce Vita. In his first cookbook for the
U.S. audience, he shares the best of cooking, eating, and living the good life
in Italy.
International cooking star David Rocco is breaking into the U.S. in a big way.
His hit show has aired four seasons on Food Network Canada, as well as in
150 other countries, on networks including BBC Food, Discovery Travel and
Leisure, National Geographic Adventure Channel, and TLN Telelatino.
Cooking Channel picked up the show in 2010 for the networks launch, and
Rocco has the beginnings of an avid U.S. fan base. Made in Italy will showcase
the best of Roccos style and taste, featuring simple, rustic Italian dishes that
any home cook can accomplish.
No one knows la dolce vita better than Rocco, who lives the very best of the
good life in Italy. In his show, Rocco and his wife, Nina, travel around Italy,introducing audiences to their eclectic friends and people in towns and villages
all over the country. From his modern flat in Florence to the lemon groves of
the Amalfi coast and everywhere in between, he explores the very best foods
of the country: a delicious homemade pasta, a refreshing caprese salad with
avocado, beautiful gelati inspired by local vendors. Full of photographs of
gorgeous food and sweeping images of the Italian countryside, Made in Italy
will inspire cooks across the U.S. to bring Italy to life in their own homes.
DaviD roCCo is the creator, executive producer, and host of Cooking
Channels David Roccos Dolce Vita. The show originally aired four seasons on
Food Network Canada, and has also been broadcast in more than 150 other
countries. His first cookbook, David Roccos Dolce Vita, was published by
HarperCollins Canada in 2008, became a bestseller, and won a Canadian
Gourmand award.
Cooking
7 3/8 x 9 1/2; 368 pages
978-0-307-88922-5
$35.00 hardcover (NCR)
ON SALE 10/18/2011
All rights: Crown
National publicity
National print attention
National television appearances
National radio campaign
Author events out of New York City
Online promotion
Cross-promotion with Cooking Channel
Advertising on FoodNetwork.com
Blogger outreach
TheRecipeClub.com feature
Promotional content available on
Scribd.com
Blowups available upon request
Video and content available for account use
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Clarkson Potter Fal l 2011
order now. C: 1-800-729-296014
Mexican Made EasyEveryday Ingredients, Extraordinary Flavor
Marcela Valladolid
In her first cookbook to tie in to her hit Food Network show, Marcela
Valladolidthe brightest new star in food televisionis changing the way
Americans cook Mexican at home with easy recipes that are short on time
but long on authentic flavor.
With three seasons under its belt and a fourth already on the way, Marcela
Valladolids new show, Mexican Made Easy, is proving to be an instant hit.
And its no wonder: Salsa is the countrys favorite condiment; Food Network
is the number one watched cooking networkand a proven powerhouse for
launching new celebrity chefs; and Marcela is the most charismatic ambassad
possible for the food of her homeland. Beautiful, vivacious, and knowledgeabl
she is also a single mom charged with getting dinner on the table for her
six-year-old son, Fausto, whether they are in San Diego or Tijuana. Marcela
makes Mexican food fun and fastand all with ingredients that can be founin the average American supermarket. With 100 easy recipes and 80 sumptuo
full-color photographs, Mexican Made Easy brings all of the energy and fresh
flavors of Marcelas show into homes across the country.
MarCela vallaDoliD is the host ofMexican Made Easy on Food
Network. Raised in Tijuana, Mexico, she attended the Los Angeles Culinary
Institute and then the Ritz Escoffier School in Paris before working as a recip
editor/tester at Bon Apptit magazine. Her first cookbook, Fresh Mexico, was
published in 2009. She lives in San Diego with her son, Fausto.
CookingMexican
7 7/16 x 9; 224 pages; 80 full-color photographs
978-0-307-88826-6
eBook: 978-0-307-88827-3
$27.50 hardcover (Canada: $31.00)
ON SALE 9/27/2011
British: Crown
Translation: William Morris
First Serial: Crown
National publicity
National print attention
National television appearances
National radio campaign
5-city tour
Advertising
Food Network Magazine
Online promotion
Cross-promotion with Food Network
and Cooking Channel
Advertising on FoodNetwork.com
TheRecipeClub.com feature
Promotional content available on
Scribd.com
eBook version promoted in all advertising,
promotion, and social-media outreach
Blow-ups available upon request
chipotle garbanzo dip1 (15.5-ounce) can garbanzo
beans, rinsed and drained
2 garlic cloves, peeled
1 tablespoon fresh
lemon juice
2 tablespoons adobo sauce
(from canned chipotle chiles),
plus more for serving
2 teaspoons sesame seedpaste (tahini)
1/3 cup olive oil, plus
more for serving
Salt and freshly ground
black pepper
1 tablespoon chopped
fresh cilantro
Tortilla chips
serves 4 to 6
Put the garbanzo beans, garlic, lemon
juice, adobo sauce, and sesame paste in
a food processor and puree until nearly
smooth; the mixture will still be a little
coarse. With the machine running,
add the olive oil and process until well
incorporated. Season to taste with
salt and pepper. Transfer the dip to a
medium bowl. Drizzle with olive oil
and a few drops of adobo sauce and top
with the cilantro. Serve the dip with
tortilla chips.
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Big, Easy StyleCreating Rooms You Love to Live In
Bryan Batt
For fans of Mad Men, lovers of New Orleans, and style aficionados comes
a great surprise: Bryan Batt, owner of the Big Easys most popular home
dcor store, has a passion for eclectic, elegant interiors, and in this book
of inspiration, he shares his tips for achieving charming spaces that exude
personality, a dash of boldness, and a sense of humor.
Living in New Orleans has taught Bryan Batt plenty about how to easily
pull together a space thats fearless and colorful with plenty of panache.
With the city as his museespecially Mardi Gras, its celebration of history
and traditionhes found that anyone can achieve a fabulous, livable home..
and decorating it doesnt need to be intimidating. Big, Easy Style explores roo
that are unexpected and whimsical yet serious, with pages of rich photograph
(and plenty of Crescent City interiors!), framed by Bryans own delightful
commentary on how he approaches color, collecting, his favorite rooms in thehome, and more. Learn how to put aside hesitation and surrender to the wild
side of dcor for a big statement thats easy to achieve.
Bryan Batt is an actor best known for his role on seasons one through
three of the Emmy Awardwinning drama Mad Men as art director Sal
Romano. He has performed in Broadway and off-Broadway productions,
including Jeffrey, Sunset Boulevard, and La Cage Aux Folles, and is the author
ofShe Aint Heavy, Shes My Mother. Bryan and his New Orleans home dcor
boutique, Hazelnut, which he owns with his partner, have been featured on
LIVE! with Regis and Kelly and in Food & Wine, the New York Times, House
Beautiful, InStyle, and other publications.
House & Home
7 7/16 x 10; 208 pages
250-300 full-color photographs
978-0-307-59190-6
$35.00 hardcover (Canada: $40.00)
ON SALE 10/4/2011
All rights: Crown
National publicity
National print attention
National television appearances
National radio campaign
Author events out of the New Orleans area
Online promotion
Advertising on design websites
Cross-promotion on authors
websites, BryanBatt.com and
HazelnutNewOrleans.com
Blogger outreach
SIBA bookseller promotion and outreach
Buzz mailing to design industry
Excerpt available on Scribd.com
Blow-ups available upon request
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1order now. C: 1-800-729-2960
A New Turn in the SouthSouthern Flavors Reinvented
for Your Kitchen
Hugh Acheson
For lovers of comfort food and home cooks looking for a modern take onclassic Southern cooking, award-winning Georgia-based chef Hugh Acheson
presents a cookbook of Southern food, influenced by his French culinary
training with a focus on local ingredients.
In A New Turn in the South, Hugh Acheson presents more than 120 recipes that
reflect his fresh take on Southern food. A native of Ottawa, Canada, Hugh
combines classic culinary technique with local ingredients, creating familiar but
refined Southern standards. In his debut cookbook, recipes for bordelaise and
beurre blanc share chapters with fried okra and ham-hock stock. Hugh brings a
new perspective to Southern cuisine but always remains loyal to the ingredients,
history, and culture of his adopted homeland.
For both seasoned cooks and beginners, A New Turn in the South includes
delightful headnotes and tips on food shopping and building f lavors. This
cookbook is more than a collection of recipes; it is a visual and culinary
record of the South that is both current and bound to tradition.
hugh aCheson is the chef/partner of the Athens, Georgia, restaurants Five
& Ten and The National, as well as Gosford Wine and the Atlanta restaurant
Empire State South. He is a four-time James Beard nominee for Best Chef
Southeast and was named Best Chef by Food & Wine. His restaurant Five & Ten
(FiveAndTen.com) was named by the Atlanta Journal-Constitution as the best
Atlanta restaurant. Hugh has also been in Bon Appetit and the New York Times,
and his tattoo was named Most Appropriate Chefs Tattoo in Gourmet. He has
been working in food since he was 15 years old, and has cooked at
restaurants throughout Canada, San Francisco, and Georgia. Hugh lives in
Athens, Georgia, with his wife and two children.
CookingAmericanSouthern
8 x 10; 304 pages; 100 full-color photographs
and line art throughout
978-0-307-71955-3
eBook: 978-0-307-88589-0
$37.50 hardcover (Canada: $43.00)
ON SALE 10/18/2011
All rights: Crown
National publicity
National print attention
National television appearances
National radio campaign
Author events out of the southeast
Online promotion
Advertising on Southern and
food websites
Cross-promotion at HughAcheson.com
and restaurant websites, FiveAndTen.com,
TheNationalRestaurant.com,
GosfordWine.com, and
EmpireStateSouth.com
TheRecipeClub.com feature
Promotional content available onScribd.com
eBook version promoted in all advertising,
promotion, and social-media outreach
SIBA bookseller outreach and promotion
Buzz mailing to Southern-food and
slow-food-movement industry
Blow-ups available upon request
Video and content available for account use
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House & HomeDecorating
8 x 9 ; 256 pages; 185-200 full-color illustrations
978-0-307-72013-9$30.00 hardcover (Canada: $34.00)
ON SALE 11/1/2011
British: Crown
Translation: William Morris Endeavor
First Serial: Crown
National publicity
National print attention
National television appearances
National radio campaign
Online promotion
Advertising on design websites
Blogger outreach
Promotional content available on
Scribd.com
Design industry buzz mailing
Blow-ups available upon request
order now. C: 1-800-729-2960
The point of decorating, as far as I can tell, is to create the
background for the best life you can have. . . . It can make
dinner parties more fun, kids happier, relaxing easier, talks
more intimate, guests more at ease. And to think decorating
is often considered frivolous! Making a charmed and happy
home is one of the things that matter most in the world. The
simple secret is making sure the idea behind every decorating
decision is the creation of beauty and comfort. Beauty to uplift
our senses (to transcend the mundane) and comfort to take
care of us (to embrace us in the mundane).
From The Perfectly Imperfect Home
The Perfectly Imperfect HomEssentials for Decorating and Living Well
Deborah Needleman
From the internationally known editor in chief and creative mastermind
behind the late, lamented cult magazine Domino, which spun off the
bestselling Domino: The Book of Decorating, this gorgeously illustrated an
charmingly written guide describes the 80 items that are all one needs for
livable, comfortable, and undeniably stylish home.
With more than 180 original watercolor illustrations by famed illustrator
and textile designer Virginia Johnson, The Perfectly Imperfect Home is the
guide to choosing the must-haves, from the big stuff (a doted-on bed, a couch
that will last generations) to the quirky accents (items with animal print, an
odd-looking chair) to cozifications (pillows and throws). Each item becomes
an opportunity to add expression, style, and beauty to the home, and to make
everyone in it feel comfortable, glamorous, and well-cared for. The books
classic design and the approachable tone of the textincluding brief essaysand sidebars that highlight each of the 80 essentials and offer histories, vario
uses, and styling tipsset this book apart from the rest in its category, much
Nina Garcias bestselling The One Hundred did for fashion.
DeBorah neeDleMan is the editor in chief ofWSJ Magazine and the new
Off Duty weekend style section, which she created for the Wall Street Journal.
She was the founding editor in chief ofDomino magazine and is the coauthor
ofDomino: The Book of Decorating. Needleman was named by Womens Wear
Daily as a Top Talent to Watch and a Circle of Excellence Award winner
by the International Furnishings and Design Association (IFDA). Her
writing has appeared in the New York Times and Slate, where she penned
The Cranky Gardener column. She lives in New York with her husband
and their two children.
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The Birding LifeInteriors and Pursuits of Passionate Birders
Laurence Sheehan with Carol Sama Sheehan and
Kathryn George Precourt; photographs by William Stites
The Birding Life is the ultimate gift book for birders and design buffs: astunning and enchanting exploration of how bird lovers display their passio
in their haunts, homes, and outdoor habitats.
Marvels of nature and artistic muses alike, birds have inspired human
observers to study and honor them throughout the ages, resulting in a strikin
iconography that informs the nests and working spaces of artists, collectors
and conservationists alike.
In more than 20 delightfully written stories about birding experts, artisans,
and fans of bird-themed design, and with 200 full-color photographs, the
authors ofThe Sporting Life and Living with Dogs capture the beauty, intrigue,
and fun of birdingat home, in the country, in the city, and out in the field
with a special focus on the nostalgic memorabilia that signals devotion to
birds of all kinds.
laurenCe sheehan is a freelance writer who has contributed to Outside,
Travel + Leisure, Coastal Living, and other magazines and has written extensiv
for cable television. Carol saMa sheehan was editor in chief ofCountry
Home magazine, a national shelter magazine with a circulation of 1.2 million,
from 1997 to 2007. The Sheehans live in western Massachusetts. kathryn
george PreCourt is a magazine editor and interior designer whose designs
and editorial work have appeared frequently in magazines. She and her husba
live in Massachusetts. williaM stites is a widely published photographer
whose work has appeared in numerous magazines including House Beautiful,Better Homes & Gardens, Family Circle, GQ, and Esquire. He and his wife live
in Miami.
House & HomeDecorating
9 x 12; 240 pages; 200 full-color photographs
978-0-307-71635-4
$50.00 hardcover (Canada: $57.00)
ON SALE 10/18/2011
All rights: Crown
National print attention
National radio campaign
Tie-in with authors travel scheduleOnline promotion
Advertising on design websites
Targeted social media promotion
Cross-promotion at
KathrynPrecourtHome.com and
WilliamStites.com
Major outreach and promotion to
birding organizations, clubs, and
websites
Blogger outreach
Excerpt available on Scribd.com
Blow-ups available upon request
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HersDesign with a Feminine Touch
Jacqueline deMontravel
For todays generation of single gals or married women who want a modern,
romantic, feminine, grown-up room of their own, this is an empowering
guide to creating a beautiful sanctuary in any space.
What woman doesnt yearn for a room of her ownone in which she can
listen to Ella Fitzgerald (or Lady Gaga) and engross herself in the pages of
Wuthering Heights (or US Weekly) with no hint of tea cozies or cloying frills?
In Hers, Jacqueline deMontravel transports readers to more than 25 spaces that
show how feminine decor can be fresh, modern, and inviting, not fussy or sac-
charine. Sidebars, tips, and tricks help women create entire rooms or appropriate
spaces of their own and make them sexy, special...and welcoming to beaux as
well as belles.
JaCquelineDeMontravel is the editorial director of Beckett Medias
lifestyle group. She edits Romantic Homes magazine and oversees such
publications as Cottages & Bungalows and Victorian Homes. DeMontravel
has nearly two decades of experience in magazine publishing; she was formerly
the editor ofCountry magazine, has held editor positions at Selfand GQ and
has been a contributor to Harpers Bazaar. Her other books include Vintage
Vavoom, The Vintage Table, and 21st Century Etiquette (with Charlotte Ford).
DeMontravel was nominated for a CFDA award for magazine-editors-to-watch
in 2001.
House & HomeDecorating
7 7/16 x 10; 224 pages
300-350 full-color photographs
978-0-307-88598-2
$35.00 hardcover (Canada: $40.00)
ON SALE 12/13/2011
All rights: Crown
National print attention
National radio campaignAdvertising
Romantic Homesmagazine
Online promotion
Cross-promotion at RomanticHomes.com
and TheFourTides.blogspot.com
Advertising on design websites
Blogger outreach
Excerpt available on Scribd.com
Blow-ups available upon request
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It wasnt long before the doors
officially opened and the place
was packed. Lines out into the
cold all times of day. Customers
were often confusedby the
crazy ice cream flavors we
served morning till midnight,
series of flavors that were always
expanding and contractingand
we didnt begrudge them the
confusion. We were making it
up as we went along, butand
I really cant express this more
clearlywe were truly surprised
at how much people were into
it. At a certain point, Anderson
Cooper was plugging our crack
pie on television. Things had
turned surreal. Dave swears
he knew it was going to work
all along.
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Black and White(and a Bit in Between)
Timeless Interiors, Dramatic Accents,and Stylish Collections
Celerie Kemble
For Celerie Kembles large following of fabulous homeowners, and for anyo
looking to translate a love of black and white into unique home dcor, this
is a gorgeously photographed celebration of a timeless scheme, infused with
inspirational tips and tricks, glimpses into showstopping homes, and proof
that a limited palette is anything but.
A grand black-and-white-painted staircase descends onto an entryway floor o
large black-and-white tiles; a modern, white-walled living room is accented by
black sliding doors, a black coffee table, and a well-placed gray chair. For Cele
Kemble and her acclaimed designer peers, the possibilities of black-and-white
home decor are endless and will suit any aesthetic.
In Black and White (and a Bit in Between), Celerie welcomes readers into more
than 75 homes and dispenses advice on choosing the best paints and finishes
adding patterns and accessories, building an entire room scheme based on
inspiration found in nature, collecting black-and-white objects, and even
choosing the perfect accent colors.
Celerie keMBle is a principal in Kemble Interiors, a design firm started by
her mother, Mimi McMakin. Celerie has been featured in every major design
magazine and she is frequently listed in House Beautifuls annual Top Designe
list. In 2010 she was selected by Benjamin Moore to appear as a home design
expert in a national advertising campaign and has been featured by J.Crew as
trendsetter and tastemaker. She lives in New York.
House and HomeDecorating9 x 11; 256 pages; 200 full-color photographs
978-0-307-71598-2
$50.00 hardcover (Canada: $57.00)
ON SALE 11/1/2011
All rights: Crown
National print attention
Online promotion
Advertising on design websites
Blogger outreach
Excerpt available on Scribd.comBuzz mailing to design industry
Blow-ups available upon request
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Just as darkness sets off the stars and
the moon, a room needs punctuation,
highlights, and contrasting borders to
evoke the natural counterpoint that
all of us respond to. Nature provides a
rich concert of harmonious oppositions.
Have you ever looked at a broad
snow-covered slopedotted with dark
boulders, a falling-down fence, or a lone
pine treeand noticed the striking
gradations of tone that give the view
resonance and depth?
QUICK AND EASY WAYS TO
CAPTURE THE ELEMENTS
1. Layer a trellis against a mirrored
ceiling and conjure the sunlit, breezyfeeling of a sunny gazebo.
2. Paint a living room wall slate-indigo
to evoke the serenity and power
of a nighttime ocean. Meanwhile,
cream-colored textured ooring in a
breezeway or corridor can summon
the sensation of a sandy beach.
3. Channel the effect of a cloudy sky
by hanging a cumulus-like lighting
xture or by perforating a lampshade
or window treatment to cast shards
of light and shadow on the walls.
4. Bring the forest inside by using
slender saplings for your four-poster
bed, rough-cast cedar as a hallway
bench, or river stones for a
breezeway oor.
5. Introduce velvet tiger-stripe pillows,
zebra-patterned rugs, tortoise shell
nishes, and faux-coral objects.
DonFreeman
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Home Cooking withJean-Georges
My Favorite Simple Recipes
Jean-Georges Vongerichten with Genevieve Ko
Join one of the worlds greatest chefs in his most personal book yet, as Jean
Georges Vongerichten shares his favorite casual recipes in Home Cooking
with Jean-Georges.
Jean-Georges Vongerichten needs little introduction. This French-born chef
is at the helm of a worldwide restaurant empire, with locations in New York,
Las Vegas, London, Paris, and Shanghai. His eponymous New York restauran
Jean Georges, is one of six in the entire country to have been awarded three
Michelin stars. Yet, for all of his global success, Jean-Georgess greatest joy in
is familythen food. In Home Cooking with Jean-Georges, he brings readers in
his weekend home, where he cooks simple, delicious dishes while enjoying th
company of friends and family.
Home Cooking with Jean-Georges shares the recipes for these easy, quick,
seasonal meals that are Vongerichten family favorites: Crab Toasts with
Sriracha Mayonnaise, Watermelon and Blue Cheese Salad, Herbed Sea Bass
and Potatoes in Broth, Lamb Chops with Smoked Chile Glaze and Warm Fav
Beans, Parmesan-Crusted Squash, Fresh Corn Pudding Cake, Tarte Tatin, an
Buttermilk Pancakes with Warm Berry Syrup.
With 100 recipes and 100 full-color photographsincluding ones taken at
his house in WaccabucHome Cooking with Jean-Georges gives home
cooks inspiration by sharing the accessible home cooking repertoire of this
world-class chef.
Jean-georges vongeriChtenis one of the most influential chefs in the
world, having singlehandedly redefined haute French cuisine, lightening and
refining it by adding select Asian accents. His flagship restaurant, Jean Georg
at New Yorks Columbus Circle, is one of six restaurants in the United States
awarded three coveted Michelin stars, and it received four stars from the New
York Times. The winner of multiple James Beard Foundation awards, he lives
New York City and Waccabuc, New York.
Cooking
9 1/4 x 9 7/8; 256 pages;
100 full-color photographs
978-0-307-71795-5
eBook: 978-0-307-95328-5
$40.00 hardcover (Canada: $45.00)
ON SALE 11/1/2011
All rights: Crown
National publicity
Online promotion
Advertising on food websites
Blogger outreach
TheRecipeClub.com feature
Promotional content available
on Scribd.com
eBook version promoted in all advertising,
promotion, and social media outreach
Blow-ups and recipe cards available
upon request
Video and content available for account use
JohnKernick
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candied paprika
pecansserves 21/2cups
2 1/2 cups pecan halves1/4 cup light corn syrup
1 teaspoon smoked or regular
coarse sea salt or kosher salt1/2 teaspoon smoked hot paprika1/2 teaspoon ground allspice
Preheat the oven to 350F. Line a rimmed baking sheet with
parchment paper or a Silpat.
Toss the pecans with the corn syrup, salt, paprika, and allspice in a
large bowl until the pecans are evenly coated. Spread in a single layer
on the prepared pan. Bake, rotating the pan once, until the pecans are
deep golden brown and fragrant, about 10 minutes.
Immediately transfer to a large bowl and toss continuously until the
nuts separate into individual pieces. If necessary, separate clumps with
your fingers. Let cool completely. Store in an airtight container.
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Serious EatsFind, Cook, and Eat Delicious Food
Wherever You Are
Ed Levine and the Editors of SeriousEats.com
For the millions of readers who flock to SeriousEats.com (the largest onlincommunity of food enthusiasts) each day, and for those who take joy in foo
read restaurant menus with wide-eyed wonderment, and find themselves in
arguments about the merits of a particular food truck, founder Ed Levine
his team present the ultimate guide, including 50 recipes, to everything yo
wanted to know about food in America.
Since its inception in 2006, Serious Eats has become one of the most popular
food websites in the world. And with membership growing rapidly, the next
logical step is to give serious eaters a book. In Serious Eats, founder Ed Levine
and his Serious Eats team, our next budding generation of food writers, build
on that successful online presence by offering roundups of the best burgers
and sandwiches and breakfasts in the country, Eds favorite eating spots,
recipes, guides to regional food styles, and loads of original material to create
a comprehensive guide to eating, cooking, and living with culinary joy in min
With no snobbery, there is plenty here for every food lovercovering diner
food, fast food, and four-star food, from coast to coast and everywhere
in between.
eD levine, founder of SeriousEats.com, is a New Yorkbased food writer,
blogger, and frequent New York Times contributor. Serious Eats has won
two James Beard Awards and was named by Time magazine as one of the
Top 50 Websites in 2008 and 2010. Ed is a recurring judge on Iron Chef
America and has appeared on Good Morning America, Fresh Air, CharlieRose, Martha Stewart Radio, The Splendid Table, The Leonard Lopate Show,
and CBSs Sunday Morning.
Cooking
8 x 107/8; 368 pages; 150-200 full-color photographs
978-0-307-72087-0
eBook: 978-0-307-95331-5
$27.99 paper (Canada: $32.99)
ON SALE 11/1/2011
All rights: Crown
National publicity
National print attention
National television appearances
National radio campaign
Online promotion
Major cross-promotion at
SeriousEats.com
Targeted social network advertising
and promotion
Food blogger outreach
TheRecipeClub.com feature
eBook version promoted in all advertising,
promotion, and social media outreach
Blow-ups and promotional materials available
upon request
Video and content available for account use
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1.Melt1/2 tablespoon butter in a large heavy-bottomed skillet over medium-high heat.
Place two slices of bread in the skillet and swirl until all the butter is absorbed.
Toast until very light golden brown, about 1 minute. Transfer to a cutting board and place
1 slice of American cheese on the toasted side of the bread. Add another 1/2 tablespoon of
butter to the skillet and repeat with the 2 remaining slices of bread, topping them with
Cheddar cheese.
2.Assemble the sandwiches so that each one has 2 cheese slices in the center withthe untoasted sides facing outward. Melt 1 tablespoon of butter in the now-emptyskillet over medium-low heat. Sprinkle the skillet with 1/2 teaspoon of salt and add the
sandwiches, swirling them around the pan with a spatula until all the butter is absorbed.
Toast until the rst side is a deep golden brown, about 3 minutes, reducing the heat if
the butter begins to burn. Remove the sandwiches, melt the remaining 1 tablespoon of
butter, sprinkle the pan with another 1/2 teaspoon of salt, then return the sandwiches,
untoasted side down, and swirl until the butter is absorbed. Toast until the second side is
a deep golden brown and the cheese is thoroughly melted, about 3 minutes.
3.Cut the sandwiches on the diagonal and serve immediately.
The BesT Grilled CheeseWhile fine grilled cheeses can be made from fontina and Gruyre, as at
Bouchon Bakery, we wanted to perfect the all-American, less fancy grilled
cheese sandwich for your home kitchen. For best results, use sliced Cheddar
cheese from the deli and Kraft Deli Deluxe slices, which come packaged but
not individually wrapped. The combination of sharp Cheddar and American
provides both flavor and ooze factor.
Makes 2 sandwiches
3 TABLPNUNALTD BUTTR
4 LIC Ig-qUALIT WIT
ANDWIC BRAD
2 LIC ARICAN C
2 LIC ARP CDDAR C
ALT
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COOK WITH THE HOTTEST
FOOD NETWORK STARS
Barefoot Contessa How Easy Is That?Ina Garten
978-0-307-23876-4$35.00 (Canada: $40.00)
Rachael Rays Look + CookRachael Ray
978-0-307-59050-3$24.99 (Canada: $27.99)
Bobby Flays Bar Americain CookbooBobby Flay with Stephanie Banyas
and Sally Jackson
978-0-307-46138-4$35.00 (Canada: $40.00)
Giada at HomeGiada De Laurentiis
978-0-307-45101-9$35.00 (Canada: $43.00)
Cook Like a RockstarAnne Burrell with Suzanne Lenzer
978-0-307-88675-0$27.99 (Canada: $32.99)
Mexican Made EasyMarcela Valladolid
978-0-307-88826-6$27.50 (Canada: $31.00)
Clarkson Potter / Publishers
ComingintheFa
ll!
Formoreinforma
tion,seepage14-
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Potter
Style
Potter
Style
F 2011
Backlist
Emoticon Display ..................... 40
Decks ................................... 40-42
Gift Book ................................... 42
Interactive Books ................ 42-43
Specialty Journals .............. 44-48
Checkbooks ............................... 48
Puzzles ...................................... 49
Blank Journals .................... 49-50
Mini Address Books ................ 50
Guided Mini Journals ......... 50-51
Blank Mini Journals ............ 51-52
Pocket Pads .......................... 52-53
Mini Note Pads ......................... 53
Pocket Sudoku ........................... 53
Note Cards .......................... 54-60
Postcards ................................... 60
Gift Packaging ......................... 61
Kits ........................................61-62
Frontlist
The Zombie Survival
Guide Journal ............................ 32
The Happiness Project
One-Sentence Journal ............. 33
Naughty or Nice Deck .............. 34
Stuff White
People Like(to Talk About) ......................... 35
Change Your Brain,
Change Your Body Deck .......... 36
The Bride-to-Be Book .............. 37
The Nine Pregnancy
Countdown Journal ................. 38
Your Babys FirstYear Deck ................................... 39
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Potter style Fal l 2011
Zombie Surviv Guide Journ
By Max Brooks
Zombie fans are everywhere. For all of themand for the poor
souls who need to buy them giftsMax Brookss Zombie Survival
Guide Journal is just the creepy thing. Its filled with images ofslithering, shuffling zombies from the bestselling graphic novel
The Zombie Survival Guide: Recorded Attacks. And its got an
attention-grabbing 3-D holographic cover that brings a mob of
flesh-eating undead to life!
blak jal, ac t a aat
(ltcla) sg, l-flat g
160 pags, 5 x 7 .
978-0-307-95230-1
$12.99 (Caaa: $14.99)
Spt 27, 2011
beore
er
ZOMBIE SRVIVAL NOTES978-0-307-40639-2
$8.00 (Caaa: $10.00)
ZOMBIE SRVIVAL MINI NOTE PA978-0-307-40644-6
$6.95 (Caaa: $7.95)
THE ZOMBIE SRVIVAL GIDE DECK978-0-307-40645-3
$13.95 (Caaa: $15.95)
withan
nimated
(enticular)
Cover!
order now. C: 1-800-729-296032
Ititit
MOVES!
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he hineSS roJeC one-SenenCe Journ -Ya rc
By Gretchen Rubin
In her bestselling book The Happiness Project, Gretchen Rubin discovers
the pleasure of writing just one sentence every day. The Happiness Project
One-Sentence Journal helps you make a fascinating and revealing time capsule of
the next five years of your life. Simply turn to todays date, reflect on the quote
at the top of the page, and jot down just one sentence (perhaps about something
good that happened that day). This daily ritual is highly doable, and as the years
go by you can see how your entries evolve. The journal can be started on any day
of the year but it makes a terrific gift for New Years or birthdays.
G jal, ac, ak, l-flat g
368 pags, 4 x 6 .
978-0-307-88857-0
$16.99 (Caaa: $18.99)
n 1, 2011
Q&A A DAY: 5-YEAR JORNAL
978-0-307-71977-5$16.99 (Caaa: $18.99)
A Sentence a DayKeeps the Blues Away
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Will You Be Sweetly Seductive
or a Devilish Temptress?
The Answer Is in the Card
nuGhY or niCe deC100 Sx psat h G vy, vy ba
By Olivia St. Claire
This bedside box of 100 sexy tips is the ultimate gift that keeps on giving.
Inside the pull-drawer box are two stacks of cards: the nice half is filled
with 50 ideas for having a fun romantic romp, while the naughty half
suggests just as many ways to walk on the wild side. Let your lover picka card, or surprise him by alternating roles for yourself. Whatever mood
youre in, Naughty or Nice is sure to add some spice!
100 cas, 2 s-y-s
stacks pll-a x
57/8 x 45/8 .
978-0-307-88899-0
$14.99 (Caaa: $16.99)
oct 11, 2011
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HYPERTHETICALS41/2 x 61/8 .
978-0-307-58792-3
$14.99 (Caaa: $17.99)
How to Talk to aWhite Person (if you must)
Su whie eoe ie (o bou):50 ways t Stat Csats t Cacasas
By Christian Lander
Christian Lander breaks out 50 of his funniest observations
from Stuff White People Like and Whiter Shades of Pale to bring
you Stuff White People Like (to Talk About); a conversation-starting
deck that is guaranteed to get people talking about their
favorite subjects (themselves). Portable enough to throw into
your messenger bag and tastefully designed to complement
your mid-century modern coffee table, the deck features topics
ranging from International Travel and Bad Breakups to
Not Having a TV. Whether the ultimate goal is bonding orsubtle one-upmanship, these conversation cards are ideal for
generating stimulating discussion at dinner parties, 80s themed
nights, and that just-discovered dive bar.
50 cas, 41/2 x 61/8
978-0-307-95274-5
$14.99 (Caaa: $16.99)
oct 25, 2011
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Potter style Fal l 2011
order now. C: 1-800-729-296036
ChnGe Your brin, ChnGe Your bodY deC50 ways t bst Y ba f a btt by
By Daniel G. Amen, M.D.
Dr. Daniel Amens bestselling Change Your Brain, Change Your
Body showed countless readers how to get into peak physical
condition by mastering the brain-body connection. Now Dr.
Amens vast clinical experience as a neuropsychiatrist and his
powerful brain-building action steps have been simplified and
converted into a flash-card format that makes it easier than
ever to get the body youve dreamed of having:
Reach and maintain your ideal weight
Get an excellent nights sleep
Reduce stress and lower your blood
pressure without medication
Increase willpower, eliminate
unhealthful cravings, and much more
50 cas, 41/2 x 61/8
978-0-307-72072-6
$14.99 (Caaa: $16.99)
dc 27, 2011
CHANGE YOR BRAIN,CHANGE YOR LIFE DECKBy Daniel G. Amen, M.D.978-0-307-46457-6
$14.99 (Caaa: $18.99)
Think Getting in Top ShapeIs a No-Brainer?
Think Again.
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A Unique WeddingKeepsake to Treasure
THE KNOT WEDDING PLANNER IN A BOBy Carley Roney andthe Editors of The Knot978-0-307-71860-0
$14.99 (Caaa: $16.99)
MARITAL BLISS IN A BOWisdom and Well-Wishes for Newlyweds978-0-307-45306-8
$15.95 (Caaa: $18.95)
he bride-o-be boo
Jal f ms f t psal t i dBy Amy Krouse Rosenthal
The Bride-to-Be Book is designed for brides who want to preserve
all the magic and excitement leading up to and including the big
day: the proposal, the stories behind the ring and the dress, the
parties, the toasts and speeches, and all the fun of celebrating
with family and friends. Filled with insightful prompts, enve-
lopes, and other thoughtful features, The Bride-to-Be Book
shares the same fresh design as all the keepsake journals in Amy
Krouse Rosenthals popular line.
G jal, ac, ccal -,
cls 8 - lps
96 pags (g), 8 x 9 .
978-0-307-88798-6$16.99 (Caaa: $18.99)
dc 20, 2011
3order now. C: 1-800-729-2960
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order now. C: 1-800-729-296038
nine monthsto remember... in styleA chic and engaging pregnancy keepsake
NEW BABY SANITY CHECKS:Survive Parenthood byKeeping a Steady Balance978-0-307-88638-5
$9.99 (Canada: $10.99)
he nine reGnnCYCoundown Journ
By Kelly Sopp and David Sopp
Featuring nine colorful tabbed sections to
correspond to each month, this journal offers
smart prompts to help a busy mom-to-be capture
all those important milestones and funny
moments before pregnancy amnesia sets in.
Youll find pages for writing about the first time
you felt the baby flutter, space to vent about the
crazy and unsolicited advice youve been getting,and monthly check-in pages for belly photos and
quick notes about whatever particular thoughts
and feelings this special time brings to mind.
144 pags, 51/4 x 81/4 .
978-0-307-88641-5
$16.99 (Caaa: $18.99)
n 1, 2011
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Potter style Fal l 2011
Your bbYS irS Yer deC50 basc ifat Ca cqs
By The American Academy of Pediatrics
Based on the bestselling book from the American Academy of Pediatrics, this
user-friendly deck features up-to-date advice for parents who want to provide the
very best for their baby. Drawing on the contributions and practical wisdom of
more than 100 pediatricians, this informatively illustrated deck is organized in
an easy-to-reference format that is convenient for new parents. Youll find:
A quick guide to the developmental stages of babys first year
Techniques for bathing, swaddling, and coping with colic
Solutions for sleeping challenges
A cheat sheet for vaccinations
50 cas, 4 x 61/8
978-0-307-88639-2
$14.99 (Caaa: $16.99)
Spt 6, 2011
BABY SMARTS DECK50 Brain-building GamesYour Baby Will Love978-0-307-71862-4
$14.99 (Caaa: $16.99)
MOMS FIVE-SECONDMEMORY JORNALA Memento of Motherhood978-0-307-71979-9
$10.00 (Caaa: $11.00)
3order now. C: 1-800-729-2960
From the Most TrustedName in Pediatrics
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EmoticonDisplay
DEcks
tabbed deck specs (Unless indicated otherwise): 412 x 618 in. 50 cards
The KoT WeddigPler i boxBy Carley Roney andthe editors ofThe Knot978-0-307-71860-0$14.99 (Canada: $16.99)
bby SmrTS decKBy Linda Acredolo, Ph.D.,and Susan Goodwyn, Ph.D.978-0-307-71862-4$14.99 (Canada: $16.99)
ld your mBy Janine Driver withMariska van Aalst978-0-307-71863-1$14.99 (Canada: $16.99)
ughTy or ice decKBy Olivia St. Claire57/8 x 45/8 in.100 cards, 2 side-by-sidestacks in pull-drawer box978-0-307-88899-0$14.99 (Canada: $16.99)October 11, 2011
hyPerTheTiclSBy Chuck Klosterman978-0-307-58792-3$14.99 (Canada: $17.99)
Jilli michelShoT bod i boxBy Jillian Michaels978-0-307-45051-7$14.95 (Canada: $17.50)
bruch!50 Fantast rps f tWkns bst maBy Gale Gand978-0-307-88637-8$14.95 (Canada: $16.99)March 8, 2011
chge your bri,chge your body decKBy Daniel G. Amen, M.D.978-0-307-72072-6$14.99 (Canada: $16.99)December 27, 2011
STuFF WhiTe PeoPle liKecoverSTio decKBy Christian Lander41/2 x 61/4 in.978-0-307-95274-5$14.99 (Canada: $16.99)October 25, 2011
good old-FShioed Fu decK50 tts, gas, an Tksf Ks (an ts)By Eleo Gordon and Tony Lacey978-0-307-72086-3$14.99 (Canada: $16.99)May 10, 2011
Toe-uP SocKS i boxBy Wendy D. Johnson978-0-307-72039-9$14.99 (Canada: $16.99)
your bbyS FirST yer decKBy the American Academyof Pediatrics978-0-307-88639-2$14.99 (Canada: $16.99)September 6, 2011
emoTico decK10-coPy ShelF diSPly978-0-307-45100-2
emoTico decK50 cards, 214 x 312 in.
Not availablefor individual sale
emoticon display specs 334 x 534 (with riser) x 458 in. $69.50 (Canada: $79.50)
Only the 10-copy
display will be avail-
able to accounts.
new!new! new! new!
40
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42
order
now
Call:1-800-
729-2960
DEcks
bd behvior 101 decKBy John Austin978-0-307-34232-4$10.95 (Canada: $13.95)
The rT oF modercoJurig decK978-0-307-38220-7$10.95 (Canada: $12.50)
flashcard deck specs(Unless indicated otherwise): 418 x 558 in. 50 cards
The Zombie Survivl guide decKBy Max Brooks978-0-307-40645-3$13.95 (Canada: $15.95)
tabbed deck specs (Unless indicated otherwise): 412 x 618 in. 50 cards
rchel ry mKe youroW TKe-ouT decKBy Rachael Ray41/2 x 6 in.978-0-307-46035-6$14.99 (Canada: $18.99)
cheeSe decKBy Max McCalmanand David Gibbons978-0-307-38179-8$14.95 (Canada: $21.00)
TPS decKBy Jos Andrs withRichard Wolffe978-0-307-39361-6$14.95 (Canada: $21.00)
hoT ToddieS decKBy Christopher B. OHara978-0-307-58924-8$14.95 (Canada: $18.95)
GiftBoo
k
intEractivEBooks
deSPerTe cuPcKeSBy Anita Dyette
Sure, cupcakes are sweet when theyre all dolled up for birthdaparties, but what happens when the wrapper comes off? Thisdeliciously funny book gives you a behind-the-scenes look atthe wild and tawdry lives of desperate cupcakes. Youll meetinsecure cupcakes like Sally, who wraps herself in bacon to brithe sizzle back into her relationship. Follow the cupcakes to thdark side as they experience sugar rushes and crashes, succumbto snack attacks, and engage in ill-advised activities (like ridinwith the Hells Angel Food Cakes).
80 pages, 61/2 x 61/2 in.
978-0-307-71852-5$12.99 (Canada: $14.99)
driK me:
25 Wn btt gft TasNovelty book, 25 removabledie-cut gift tags for wine bottles,full-color illustrations throughout.
31/4 x 8 in.978-0-307-88691-0$9.99 (Canada $10.99)June 14, 2011
SeSeleSS SeSibiliTieS
Interactive book,paperback.
96 pages, 51/4 x 8 in.
978-0-307-88642-2$9.99 (Canada $10.99)June 28, 2011
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44
o
rdernow.Call:1-800-729-2960
spEcialtyJournals
The PSSioTe Trveler Jourl
By Frances MayesJournal with quotes, hardcover withremovable half-jacket, lie-flat binding
160 pages, 51/2 x 7 in.978-0-307-72088-7$12.99 (Canada: $14.99)
The ie Pregcy couTdoW JourlBy Kelly Sopp and David Sopp
Guided journal, hardcover,concealed wire-o.
128 pages, 41/4 x 81/4 in.978-0-307-88641-5$16.99 (Canada: $18.99)August 16, 2011
new!
The bride-To-be booK Jna f ms ft Ppsa t i dBy Amy Krouse Rosenthal
Guided journal, hardcover, concealedwire-o, includes 8 bound-in envelopes
96 pages, 8 x 9 in.978-0-307-88798-6$16.99 (Canada: $18.99)December 20, 2011
new!
The hPPieSS ProJecToe-SeTece Jourl 5-ya rBy Gretchen Rubin
Guided journal, hardcover,ribbon marker, lie-flat binding
368 pages, 4 x 6 in.978-0-307-88857-0$16.99 (Canada: $18.99)November 1, 2011
new!
Q& dy 5-yer Jourl
Guided journal, hardcover,gilded-edge pages, lie-flat binding.
368 pages, 4 x 6 in.978-0-307-71977-5$16.99 (Canada: $18.99)
Je uSTe birThdy booK
Guided journal, hardcover,lie-flat binding.
140 pages, 43/4 x 53/4 in.978-0-307-71981-2$9.99 (Canada: $10.99)
momS Five-Secodmemory Jourl
Guided journal, hardcover,lie-flat binding.
140 pages, 41/2 x 51/2 in.978-0-307-71979-9$10.00 (Canada: $11.00)
TooTh Firy TleS
Guided journal, hardcoverwith a pocket insert on cover,lie-flat binding.
72 pages, 6 x 6 in.978-0-307-59094-7$12.99 (Canada: $15.99)
School dyS
Guided journal, hardcover,concealed wire-o, includes 13bound-in keepsake envelopes,full-color illustrations throughout.
58 pages, 8 x 93/4 in.978-0-307-59092-3$16.99 (Canada: $19.99)
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The big Siblig booKBy Amy Krouse Rosenthal
Guided journal, hardcover, concealedwire-o, includes sticker sheets and1 bound-in keepsake envelope.
96 pages, 8 x 9 in.978-0-307-46197-1$16.99 (Canada: $21.99)
The grdPreT booK: Kpsak JnaBy Amy Krouse Rosenthal
Guided journal, hardcover,
concealed wire-o.
96 pages, 8 x 9 in.978-0-307-45310-5$16.99 (Canada: $21.99)
WordS To rememberBy Amy Krouse Rosenthal
Journal with quotes, paddedhardcover, lie-flat binding, full-colorillustrations throughout.
80 pages (blank with quotes), 7 x 7 in.978-0-307-39571-9$15.95 (Canada: $18.95)
my bby booKBy Amy Krouse Rosenthal
Guided journal, hardcover,concealed wire-o.
96 pages, 8 x 9 in.978-0-307-46542-9$16.99 (Canada: $21.99)
The belly booKBy Amy Krouse Rosenthal
Guided journal, hardcover, elastic
closure, concealed wire-o.96 pages, elastic closure, 8 x 9 in.978-0-307-33618-7$16.99 (Canada: $18.99)
hPPy bby, helThy momPregcy JourlBy Robert A. Greene, M.D.,and Laurie Tarkan
Guided journal, hardcover, elasticclosure, concealed wire-o.
212 pages, 63/8 x 81/4 in.978-0-307-38221-4$18.95 (Canada: $24.95)
bbyS FirST yerBy Lydia Ricci
Guided journal, padded hardcover,includes 12 accordion-folded pagesand sticker sheets, full-colorillustrations throughout.
81/4 x 81/4 in.978-0-307-40814-3$19.95 (Canada: $22.95)
booKWorm Jourl
Guided journal, paperback withflaps, concealed wire-o.
112 pages, 61/4 x 83/8 in.978-0-307-40826-6$12.99 (Canada: $14.99)September 14, 2010
your birThdy booKBy Amy Krouse Rosenthal
Guided journal, hardcover, elasticclosure, concealed wire-o, includes16 bound-in keepsake envelopes.
104 pages, 8 x 93/4 in.978-0-307-34230-0$19.95 (Canada: $25.95)
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ordernow.Call:1-800-729-2960
spEcialtyJournals
e rouTeBy Barrie Kerper
Guided journal with content, hardcover
with removable bellyband, elastic closure,
concealed wire-o, includes 3 pocketed
dividers and a PVC passport pouch.
128 pages, 63/8 x 81/4 in.978-0-307-34234-8$15.95 (Canada: $21.00)
oPe rod chroicleS
Guided journal with content,paperback, concealed wire-o.
128 pages, 47/8 x 83/4 in.978-0-307-45311-2$14.95 (Canada: $17.50)
Time To Feed bby
Guided journal with content,paperback, concealed wire-o.
128 pages, 45/8 x 83/4 in.978-0-307-34518-9$12.95 (Canada: $16.00)
The d vici code Trvel JourlText by Dan Brown
Journal with quotes, hardcover,elastic closure, lie-flat binding,full-color illustrations throughout.
160 pages, 51/2 x 7 in.978-0-307-34576-9$12.95 (Canada: $17.95)
The drem diryBy Joules Taylor
Guided journal with content,paperback, concealed wire-o.
160 pages, 6 x 71/4 in.978-0-307-45146-0$12.95 (Canada: $14.95)
The doodle diryBy Nancy S. Nelson
Guided journal with content,paperback, concealed wire-o.
160 pages, 6 x 7 1/4 in.978-0-307-39551-1$12.95 (Canada: $14.95)
Fidig your oW orTh STr JourlBy Martha Beck
Guided journal with content,paperback, concealed wire-o.
140 pages, 7 x 83/4 in.978-0-307-46198-8$14.99 (Canada: $18.99)
SWeeT dremS/ighTmreS Jourl
Flip journal with quotes,hardcover, lie-flat binding.
160 pages, 51/2 x 7 in.978-0-307-58740-4$12.99 (Canada: $15.99)
Ture WlK Jourl
Journal with content, hardcover,lie-flat binding, 2-color illustrationsthroughout.
160 pages, 51/2 x 7 in.978-0-307-59091-6$12.99 (Canada: $14.99)
TwoSided-Jou
(nihtmes
cove o evese)
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The college PP mPBy Joyce E. Suber and The Princeton Review
Guided journal with content, paperback,concealed wire-o, includes 1 PVC businesscard sheet and 1 pocket divider.
148 pages, 47/8 x 83/4 in.978-0-307-45312-9$16.95 (Canada: $19.95)
my medicl hiSTory
Guided journal with content,paperback, concealed wire-o,includes 1 PVC business cardsheet and 1 pocket divider.
148 pages, 47/8 x 83/4 in.978-0-307-38185-9$14.95 (Canada: $16.95)
my biblioFile
Guided journal with content,
hardcover, lie-flat binding.
160 pages, 51/2 x 7 in.978-0-307-46537-5$12.99 (Canada: $15.99)
redig Jourl
Guided journal with content,hardcover, lie-flat binding.
160 pages, 51/2 x 7 in.978-0-307-59166-1$12.99 (Canada: $15.99)
vio Jourl
Guided journal with content,
paperback, concealed wire-o.160 pages, 51/2 x 7 in.978-0-307-59132-6$12.99 (Canada: $14.99)
breFooT coTeSS reciPe JourlBy Ina Garten
Guided journal with content,hardcover, concealed wire-o,includes 6 pocket dividers.
160 pages, 63/8 x 81/4 in.978-0-307-71697-2$15.99 (Canada: $19.99)
WhT my dog doeSBy Jim Dratfield
Guided journal, hardcover with picturewindow on front, elastic closure, concealedwire-o, includes 3 pocket dividers.
96 pages, 8 x 9 in.978-0-307-33614-9$16.95 (Canada: $23.95)
ceSrS Wy JourlBy Cesar Millan
Guided journal with content, hardcover,elastic closure, concealed wire-o, includes3 pocket dividers.
128 pages, 63/8 x 81/4 in.978-0-307-39631-0$15.95 (Canada: $18.95)
The 12 Secod SeQuece JourlBy Jorge Cruise
Guided journal with content,hardcover, elastic closure, concealedwire-o, includes 3 pocket dividers.
168 pages, 61/8 x 81/2 in.978-0-307-39556-6$14.95 (Canada: $21.00)
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48
or
dernow.Call:1-800-729-2960
spEcialtyJournals
our FvoriTe booKS
Guided journal, hardcover, wire-o.
160 pages, 6 x 8 in.978-0-307-23618-0$10.95 (Canada: $15.95)
Wie JourlBy Lynn Vaughan
Guided journal, hardcover, elasticclosure, concealed wire-o.
128 pages, 8 x 5 in.978-0-307-33892-1$14.95 (Canada: $21.00)
chEckBooks
mommy moey60 W o.u. cksf y Fa60 checks (30 Hubby UOME,30 Kiddy UOME)61/4 x 33/8in.978-0-307-45308-2$9.99 (Canada: $12.99)
bedroom bucKSla Tnf ls60 bills(30 IOU, 30 UOME)61/4 x 31/8 in.978-0-307-58739-8$9.99 (Canada: $12.99)
Krm checKS60 cks t Kpt W n baan60 checks (30 Good, 30 Bad)
61/4 x 31/8 in.978-0-307-34233-1$9.99 (Canada: $10.99)
Sex checKS60 cks f mantannbaan n t b60 checks (30 IOU,30 UOME)61/4 x 33/8 in.978-0-307-45052-4$9.95 (Canada: $11.95)
lighT my Fire69 S rqsts138 pages, 41/2 x 37/8 in.978-0-307-71980-5$9.99 (Canada: $10.99)
eW bby SiTy checKS
S Pant Kpn a Sta baan60 checks (30 UOME for Moms,30 UOME for Dads)61/4 x 31/8 in.978-0-307-88638-5$9.99 (Canada: $10.99)April 5, 2011
Scholr dollrS60 rwas f aSpsta Stnt60 checks (30 for academicachievement, 30 for extra-curricular achievement)6 x 31/8 in.978-0-307-88640-8$9.99 (Canada: $10.99)July 12, 2011
STrgZig Jourl
Guided journal with content,flexi cover, elastic closure,lie-flat binding.
160 pages, 5 x 7 in.978-0-307-33896-9$10.95 (Canada: $14.50)
TurliSTS Jourl
Guided journal with content,hardcover, elastic closure,lie-flat binding.
160 pages, 5 x 7 in.978-1-4000-5212-7$10.95 (Canada: $16.95)
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puzzle specs 612 x 8 in. 500 pieces
WiZrd oF oZ PuZZle978-0-307-45088-3$14.95 (Canada: $16.95)
lice i Woderld PuZZle978-0-307-45050-0$14.95 (Canada: $16.95)
STicK mSTerPieceS JigSW PuZZle978-0-307-88671-2$14.99 (Canada: $16.99)May 24, 2011
Je uSTe PuZZle978-0-307-45383-9$14.95 (Canada: $17.50)
Zombie Survivl guide Jourl160 pages, 5 x 7 in.978-0-307-95230-1$12.99 (Canada: $14.99)September 27, 2011
Je uSTe Jourl160 pages (blank with quotes),5 x 7 in., elastic closure978-0-307-35239-2$10.95 (Canada: $13.95)
broT SiSTerSJourl160 pages (blank withquotes), 5 x 7 in.978-0-307-40851-8$10.95 (Canada: $12.50)
edgr ll PoeFlexi Jourl160 pages, 51/2 x 7 in.978-0-307-46266-4$12.99 (Canada: $15.99)
dylS cdybr Jourl160 pages, 51/2 x 7 in.978-0-307-71854-9$12.99 (Canada: $14.99)
TyPogrPhicFlexi Jourl160 pages, 51/2 x 7 in.978-0-307-46267-1$12.99 (Canada: $15.99)
dveTureS i Woderlddrem Jourl160 pages (blank with quotes),51/2 x 7 in., elastic closure978-0-307-35261-3$12.95 (Canada: $16.00)
hiKu grde Jourl160 pages (blank with quotes),5 x 7 in., elastic closure978-0-307-38186-6$10.95 (Canada: $13.95)
The mlTeSeFlco Jourl160 pages, 51/2 x 7 in.,elastic closure978-0-307-40932-4$12.95 (Canada: $14.95)
The big SleeP Jourl160 pages, 51/2 x 7 in.,elastic closure978-0-307-38328-0$12.95 (Canada: $14.95)
new!
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BlankJournals
The PoSTm lWyS rigSTWice Jourl160 pages, 51/2 x 7 in.,elastic closure978-0-307-40829-7$12.95 (Canada: $14.95)
50
ll ThigS liceWire-o Jourl160 pages (blank with quotes),6 x 8 in.978-1-4000-5387-2$10.95 (Canada: $15.95)
mSTerig TherT oF FrechcooKig Jourl160 pages, 51/2 x 7 in.,elastic closure978-0-307-38192-7$12.95 (Canada: $15.95)
i grTeSbreFooT coTeSSdeluxe reciPe Jourl160 pages, 6 x 8 in.978-1-4000-4988-2$13.95 (Canada: $21.00)
breFooT i PriSTrvel Jourl160 pages, 5 x 7 in.,elastic closure978-1-4000-5393-3$10.95 (Canada: $15.95)
Barefoot in Paristravel journal
GuiDEDminiJournals mini journal specs 4116 x 518 in. 128 pages e lastic band closure
miniaDDrEssBooks
Who i KoW978-0-307-33893-8$8.00 (Canada: $11.00
FuKy Flor978-0-307-34516-5$8.00 (Canada: $11.00)
mini address book specs 4116 x 518 in. 160 tabbed pages e lastic band closure
eST meeTS WeST978-0-307-38141-5$8.00 (Canada: $10.00)
PrdiSe Foud978-0-307-34517-2$8.00 (Canada: $11.00)
Je uSTe978-0-307-35238-5$8.00 (Canada: $10.00)
SeShell978-0-307-34231-7$8.00 (Canada: $11.00)
WhT i Te (Tel)978-0-307-40721-4$8.00 (Canada: $10.00)
WhT i TSTed(rSPberry)978-0-307-40724-5$8.00 (Canada: $10.00)
WhT i red (red)978-0-307-40723-8$8.00 (Canada: $10.00)
Where i WeT(drK blue)978-0-307-40725-2$8.00 (Canada: $10.00)
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my FvoriTe reSTurTS978-0-307-34225-6$8.00 (Canada: $11.00)
my FvoriTe FilmS978-1-4000-5394-0$8.00 (Canada: $12.00)
my FvoriTe booKS978-0-307-33633-0$8.00 (Canada: $12.00)
my TriPS978-0-307-33885-3$8.00 (Canada: $11.00)
ForTue collecTig Jourl978-0-307-35233-0$8.00 (Canada: $10.00)
WhT i Wore978-1-4000-4999-8$8.00 (Canada: $12.00)
WhT i hve To do978-0-307-23614-2$8.00 (Canada: $12.00)
greT momeTS i rTm ms Jna978-0-307-33897-6$8.00 (Canada: $11.00)
WhT i boughT978-1-4000-4997-4$8.00 (Canada: $12.00)
WhT i red978-1-4000-4998-1$8.00 (Canada: $12.00)
WhT i TSTed Wn ls Jna978-1-4000-5184-7$8.00 (Canada: $12.00)
Where i WeT978-1-4000-8173-8$8.00 (Canada: $12.00)
WhT i Te978-1-4000-4996-7$8.00 (Canada: $12.00)
oScr Wilde(blank with quotes)978-0-307-45085-2$8.00 (Canada: $10.00)
Je uSTe(blank with quotes)978-0-307-45054-8$8.00 (Canada: $10.00)
Zombie Survivl oTeS(blank with quotes)978-0-307-40639-2$8.00 (Canada: $10.00)
WhT i dremT(blank)978-1-4000-5179-3$8.00 (Canada: $12.00)
cT yog(blank with quotes)978-0-307-39540-5$8.00 (Canada: $11.00)
mini journal specs 4116 x 518 in. 128 pages elastic band closure
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BlankminiJournals
pockEtpaDs
lice978-1-4000-8174-5$8.00 (Canada: $12.00)
WiSh(blank with quotes)978-0-307-35249-1$8.00 (Canada: $10.00)
exPlore(blank with quotes)978-0-307-35230-9$8.00 (Canada: $10.00)
drem(blank with quotes)978-0-307-35241-5$8.00 (Canada: $10.00)
Four SeSoS PocKeT PdS978-0-307-35236-1$9.95 (Canada: $12.95)
TyPogrPhic! PocKeT PdS978-0-307-46264-0$9.99 (Canada: $12.99)
TiQuri PocKeT PdS978-0-307-46541-2$9.99 (Canada: $12.99)
Je uSTe PocKeT PdS978-0-307-45145-3$9.95 (Canada: $11.95)
dylS cdy br PocKeT PdSBy Dylan Lauren978-0-307-71857-0$9.99 (Canada: $10.99)
pocket pad specsThe four pocket pads
are wrapped in adecorative belly band.312 x 518 in.72 pages each
TyPogrPhic978-0-307-46268-8$8.00 (Canada: $10.00)
edgr ll Poe(blank with quotes)978-0-307-46265-7$8.00 (Canada: $10.00)
Je uSTe mii Jourl(blank with quotes)978-0-307-58743-5$8.00 (Canada: $10.00)
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hiKu grdePocKeT PdSBy Stephen Addiss978-0-307-38224-5$9.95 (Canada: $12.95)
blcK & WhiTePocKeT PdS978-0-307-40642-2$9.95 (Canada: $11.95)
Trvel PocKeT PdS978-0-307-38182-8$9.95 (Canada: $12.95)
cT yog miioTe PdSBy Rick Tillotson978-0-307-39541-2$6.95 (Canada: $8.95)
mini note pad specs 814 x 458 in. 3 pads shrink-wrapped side by side 64 sheets each
more PocKeT SudoKu mii oTe PdS978-0-307-38257-3$6.95 (Canada: $8.95)
exPerT PocKeT SudoKu mii oTe PdS978-0-307-38256-6$6.95 (Canada: $8.95)
PocKeT SudoKu mii oTe PdS978-0-307-34693-3$6.99 (Canada: $7.99)
pocket sudoku specs 814 x 458 in. 3 pads shrink-wrapped side by side 64 sheets each
Zombie Survivlmii oTe PdSBy Max Brooks978-0-307-40644-6$6.95 (Canada: $7.95)
Fly-FiShigPocKeT PdSBy James Prosek978-0-307-38287-0$9.95 (Canada: $11.95)
Flor & FlighTPocKeT PdS978-0-307-39573-3$9.95 (Canada: $11.95)
ooh l mode! PocKeT PdSBy Betty Anderson978-0-307-38183-5$9.95 (Canada: $11.95)
8/7/2019 Potter & Potter Style Fall 2011 Catal
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