THE BEST

DIETFOR YOU!

The Top 30

weight-loss plans,

from Atkins to the

Zone, and how to

choose the one that

works for you

and your lifestyle

Caroline Jones

Foreword by nutrition scientist

Bridget Benelam

5:2

5-Factor

17-Day

Atkins

Blood Type

Cabbage Soup

Cambridge

Clean and Lean

Detox

Dukan

GI

Gluten-Free

Grapefruit

Hay

Hypno

Macrobiotic

Mediterranean

Nordic

Paleo

Perricone

Personality Type

Pritikin Program

Raw Food

Reverse

Scarsdale

Six-Meals-a-Day

South Beach

Sugar Addicts

WeightWatchers

Zone

The Best Diet for You!The Top 30 Weight-Loss Plans, from Atkins to the Zone, and How to Choose the One That Works for You and Your Lifestyleby Caroline Jones, foreword by nutrition scientist Bridget Benelam978-1-78097-448-4 $14.95 ($15.95 Canada) | Paper | 5 × 7�¾176 pages Territory: US/Can | January 6, 2015

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CAROLINE JONES is a former health editor of the UK’s Daily Mirror newspaper and an experienced health and lifestyle journal-ist who writes regularly for many national newspapers and maga-zines. She lives in London.

Consultant and foreword writer BRIDGET BENELAM, BSc, MSc, is a senior nutrition scientist for the British Nutrition Foundation, with degrees in biochemistry and human nutrition.

WEIGHT WATCHERS, SOUTH BEACH, SUPERFOODS, DETOX: how can you decide which diet is best when one size just doesn’t fi t all? The Best Diet for You solves the problem by gathering and carefully analyzing 30 of the most popular and talked-about plans from the last 50 years. Readers can then knowledgeably choose the option that most perfectly suits their bodies and lifestyles.

Super SeedsThe Complete Guide to Cooking with Power-Packed Chia, Quinoa, Flax, Hemp & Amaranthby Kim Lutz978-1-4549-1278-1 $14.95 (Canada $15.95) | Paper with fl aps | 7 × 8144 pages (all in 2-color; 8-pg full-color insert)Territory: World | October 21, 2014

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publications such as Oprah, Woman’s World, Elle, Life and Style Weekly, Saturday Evening Post, and Instyle

• Newspaper coverage in food sections• Outreach to national and local TV producers• Outreach to healthy-living food bloggers• Exclusive book giveaways and recipe reprints on food sites such

as Yahoo Food, Eater National, Epicurious, and Food Republic• Promotions on author’s blog WelcomingKitchen.com• Social media campaign through author platforms on Facebook,

Pinterest, and Twitter • Appearances to coincide with author’s speaking schedule• Digital culinary catalog• Included on the culinary landing page • Blads available

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 infl uential website VegNews.com and coauthor of The Everything Organic Cooking for Baby and Toddler Book and The Everything Guide to Cooking for Children with Autism (both Adams Media). Lutz has been featured in the Chicago Sun-Times, Mothering maga-zine, and Chicago Parent, among other media. Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes, published by Sterling, received a Silver Nautilus Award in 2012 and has received glowing reviews from Library Journal, VegNews, Living Without, and Vegetarian Journal.

FIVE SUPER SEEDS—IN ONE SUPER VOLUME! Chia, hemp, fl ax, quinoa, and amaranth are tiny powerhouses that deliver whopping amounts of protein, essential fatty acids, and great taste in every serv-ing. Perfect for vegan and gluten-free diets, they’re the stars of these 75 mouthwatering recipes, which range from muffi ns and breads to salads, soups, and desserts. Essential for anyone interested in eating healthily… and deliciously.

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

ALSO AVAILABLE

978-1-4549-0625-4$14.95 (Canada $17.95)

90 Sinful and Sumptuous Indulgences

Elisabeth Johansson

Chocolate90 Sinful and Sumptuous Indulgencesby Elisabeth Johansson

978-1-4549-0898-2 $24.95 ($26.95 Canada) | Hardcover with Jacket | 7�½ × 10256 pages (all in color)Territory: WENG | September 2, 2014

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Chocolate Obsession, Homemade Chocolate, and The Sweet Lure of Chocolate

• Blads available

ELISABETH JOHANSSON is a pastry chef and food stylist whose books include My Apple Book and Licorice (both Bonnier Fakta), as well as Mint and Chocolate and Food, Wine and Vanilla (both Natur & Kultur). The latter two received the bronze medal in the Gour-mand World Cook Book Awards. She is the only Swede who sits on the jury for both of the prestigious competitions “The Year’s Chef ” and “The Year’s Pastry Chef.” Elisabeth Johansson lives in Sweden.

YOU CAN NEVER HAVE TOO MUCH CHOCOLATE—or too many chocolate recipes! From Mocha Squares to spicy Aztec Pralines and Fudge Cake with chocolate-caramel icing, this big, bold, beautiful volume features more than 90 treats that will tempt any chocoholic. Cooking tips explain how to temper and mold chocolate, and choose just the right chocolate for each luscious delight.

HoneyA Selection of More than 80 Delicious Savory & Sweet Recipesby Hattie Ellis978-1-4549-1134-0 $19.95 (NCR) | Hardcover with Jacket | 7�½ × 9�¾ 192 pages (all in color)Territory: US Only | September 2, 2014

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Food, Eater National, Food Republic, Chowhound.com, Grub Street, and Serious Eats

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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.

FROM BEES IN THE GARDEN TO HONEY IN THE kitchen to honey as medicine, this is the ultimate guide to nature’s 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 diff erent types—even unusual ones like manuka, karoo, and heather. Includes more than 80 delicious recipes.

Decorating Cookies Party10 Celebratory Themes | 50 Designsby Bridget Edwards978-1-4547-0868-1 $17.95 ($19.95 Canada) | Paper | 8�½ × 10144 pages (all in color)Territory: World) | October 7, 2014

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and top-tier print publications• Digital ads• Book trailer• Blogger outreach to mommy, baking/cooking,

and party-planning blogs• Cookie decorating event at independent store

in author’s hometown of Houston, TX

BRIDGET EDWARDS is a highly visible baking expert who blogs at bake350.blogspot.com—named one of the top fi ve baking blogs by Better Homes and Gardens in 2014—and tweets at @bake-at350tweets. She was one of 15 food bloggers selected to participate in a bake-off fundraiser with TLC’s Cake Boss and Kelly Ripa, has participated in themed blog challenges, and develops recipes for brands such as Imperial Sugar and Land O’ Lakes. Bridget’s recipes have appeared on DailyBuzz Food and her cookies have been fea-tured on marthastewart.com, the hugely popular Pioneer Woman blog, the Today show blog, BonAppetitit.com, Cake Spy, and and in Woman’s World magazine. Bridget lives near Houston, TX with her husband, son, and two kitties.

NOTHING’S 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 recipes—one gluten-free—produce the perfect canvas for royal icing, and Bridget Edwards expertly walks you through the techniques. Ten themed party ideas include a Monster Mash-Up, Under the Sea Birthday, Tailgate Party, Wedding, and Baby Shower.

Front jacket Front flap 10.75"

8.125" 3.75"

se allow at least 1/8" for that on four sides.

Recipes and Decorating Ideas for Your Best Christmas Ever

From the Editors ofGood Housekeeping < Redbook < Country Living

Holiday CheerRecipes and Decorating Ideas for Your Best Christmas Everby The Editors of Good Housekeeping, Redbook and Country Living978-1-61837-143-0 $19.95 ($21.95 Canada) | Hardcover with Jacket | 7�⅞ × 10�½ 128 pages (all in color)Territory: WEX* | October 7, 2014

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GOOD HOUSEKEEPING, COUNTRY LIVING, AND REDBOOK—the source for the recipes in this book—have a combined audience of 35 million readers every month.

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

slow cooker

200 Recipes for Every Meal

Everyday

Slow cooked pulled pork

1.5kg/3lb 5oz pork shoulder

2 tbsp chipotle sauce

For the fresh tomato salsa

6 tomatoes, chopped

½ red onion

1 tbsp lime juice (about ½ lime)

small handful chopped fresh coriander

1 tsp olive oil

For the guacamole

2 avocados, peeled, chopped

1 tbsp lime juice (about ½ lime), plus more to taste

salt and freshly ground black pepper

SERVES 4

Season the pork shoulder with salt. Place the pork shoulder into a slow

cooker and cook on low for 8–10 hours.

Meanwhile, for the fresh tomato salsa, mix all of the ingredients

together in a bowl and season, to taste, with salt, freshly ground black

pepper and more lime juice.

For the guacamole, mash the avocado pieces and garlic together until

smooth, then stir in the lime juice and season, to taste, with salt, freshly

ground black pepper and more lime juice.

To serve, remove the skin and fat from the pork shoulder and shred

the meat with two forks. Place the meat into a bowl. Mix the chipotle

sauce with two tablespoons of the cooking liquid and pour the mixture

over the pork. Mix until the pork is coated in the sauce.

To serve, arrange the pork on a serving plate and spoon the salsa and

guacamole into separate bowls. Warm the tortillas according to packet

instructions and serve alongside.

57h e a r t y m e a l s

Everyday Slow Cooker200 Recipes for Every Mealby Scandinavian Secrets AS978-1-4549-1373-3 $19.95 ($21.95 Canada) | Hardcover | 7�⅞ × 8�⅝ 256 pages (all in color)Territory: US/CAN/UK/Aust/NZ | October 7, 2014

TAKE IT NICE AND SLOW AND EASY FOR A DELICIOUS MEAL… every night! This slow-cooker cookbook solves dinner dilemmas with 200 simple recipes that free you up while keeping your crock pot busy. Just prepare the ingredients fi rst thing, leave them warming (all day if you like), and come home to appetizing food that everyone will love. From soups to casseroles, chilis to curries and desserts too, a world of showstopping fl avors awaits you.

Sushi with Styleby Ellen Brown978-1-4549-1122-7 $14.95 ($15.95 Canada) | Kit | 10�¼ × 11�¼ 80 pages (full-color book + components)Territory: World | October 7, 2014

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as Yahoo Food, Eater National, Food Republic, Chowhound.com, Grub Street, and Serious Eats

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ELLEN BROWN gained the national limelight in 1982 as the founding food editor of USA Today. She is the author of 18 cook-books, 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 Cook’s Magazine, which selected her for inclusion in the prestigious “Who’s Who of Cooking in America.”

SUSHI HAS BECOME A GO-TO FAVORITE—and this appealing kit will help you become a sushi superstar. Celebrated author Ellen Brown demystifi es the ingredients and techniques in an 80-page cookbook, and the authentic recipes range from traditional vegetarian and fi sh options to an inventive BLT Futomaki. Along with the book, the kit includes a rolling mat, chopsticks, and a wooden rice paddle.

NEWEDITION

The Pumpkin Pie Spice CookbookDelicious Recipes for Sweets, Treats, and Other Autumnal Delightsby Stephanie Pedersen978-1-4549-1398-6$12.95 ($13.95 Canada) | Hardcover | 6 × 696 pages (all in color)Territory: World | September 2, 2014

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as Yahoo Food, Eater National, Epicurious, Food Republic, etc.

STEPHANIE PEDERSEN, CHHC, AADP, is a health writer and certifi ed holistic health counselor who works with busy entrepre-neurs, 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.

“ PUMPKIN PIE SPICE”: THESE WORDS BRING JOY TO foodies everywhere. The subtle alchemy of cloves, ginger, cinnamon, and allspice has developed an enthusiastic following—and now fans can enjoy this fl avor sensation anytime. From vegan nog to waffl es, chilis, bisques, breads, and chutneys, these 40 recipes are a pumpkin spice-lover’s delight.

Wild Spice120 Exotic Recipes from Around the World, Blended to Perfectionby Arun Kapil978-1-4549-1118-0 $24.95 (NCR) | Hardcover with Jacket | 7�½ × 9�⅔ 272 pages (all in color)Territory: US Only | October 7, 2014

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as Yahoo Food, Eater National, Food Republic, Chowhound.com, Grub Street, and Serious Eats

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In 2004, ARUN KAPIL launched the eco-friendly spice company Green Saff ron from his home in Cork, Ireland. Green Saff ron 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.

NOTHING BRINGS HEALTHFUL FLAVOR TO FOOD LIKE SPICES. They transform dishes, and possess their own individual ben-efi cial 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!

Pair any of these tasty sides with your favorite chicken,

pork or fish to make an ordinary Tuesday night dinner

feel exciting and new.

p114

p117

p110

p125

LIGHTER DINNERS�2120�LIGHTER DINNERS

Main Courses

2 Tbsp olive oil

1 large onion, finely chopped

2 tsp caraway seeds

Kosher salt and pepper

½ small head red cabbage (about 1 lb), cored and chopped

¼ cup balsamic vinegar

2 tsp orange zest plus ¼ cup juice

½ cup golden raisins

1 15-oz can low-sodium lentils, rinsed

4 6-oz skinless cod fillets

Fresh flat-leaf parsley, for serving

1 Heat 1 Tbsp oil in a large skillet over medium heat. Add the onion, sprinkle with the caraway and ½ tsp each salt and pepper and cook, covered, stirring occasionally, for 6 minutes. Uncover and continue cooking until the onions are beginning to brown around the edges, 4 to 5 minutes more.

2 Add the cabbage and cook, stirring occasionally, for 4 minutes. Add the vinegar and 2 Tbsp water and simmer until nearly all of the liquid has evaporated, about 3 minutes.

3 Stir in the orange juice and zest. Add the raisins and lentils and toss to combine. Cook until the lentils are heated through and the cabbage is just tender, 3 to 4 minutes more.

4 While the cabbage is cooking, heat the remaining Tbsp oil in a separate large skillet over medium heat. Season the cod with ¼ tsp each salt and pepper and cook until golden brown and opaque throughout, 3 to 4 minutes per side. Toss the cabbage with the parsley, if desired, and serve with the fish.

PER SERVING 382 CAL, 6.5 G FAT (1 G SAT FAT), 65 MG CHOL, 558 MG SOD, 36 G PRO, 46 G CAR, 11 G FIBER

Quick braised red cabbage and lentils with seared codACTIVE 25 MIN TOTAL 25 MIN SERVES 4 COST PER SERVING $3.98

Switch it up To make this into a hearty vegetarian meal, omit the fish and cook one 16-oz pkg potato and onion pierogies according to package directions. If pan-frying, make sure to use olive oil and not butter.

WOMAN’S DAY MAKES IT SIMPLE TO PREPARE good food for your family. These meals are lower in calories and fat, and many are heart healthy. Whether you’re in the mood for Vegetable Lasagna or a 20-minute Roasted Shrimp Scampi, these lighter versions will make you feel good about what you’re serving. Best of all, none of these recipes require a lot of time, eff ort, or ingredients.

Woman’s DayEasy Everyday Lighter DinnersHealthy, family-friendly mains, sides and dessertsby The Editors of Woman’s Day978-1-61837-141-6$16.95 ($18.95 Canada) | Hardcover with Jacket | 7�⅜ × 9�¼ 160 pages (all in color)Territory: WEX* | October 7, 2014

Recipe remixStart with 1 basic recipe, get 4 delicious dishes

76 RECIPE REMIX

DINNERS

PREPARING PIZZA DOUGH 1 Thaw 1 lb store-bought pizza dough (if frozen). Let sit at room temperature for 30 minutes. 2 Using fl oured fi ngertips, transfer the dough to a lightly fl oured surface and gently shape into a small, fl at disk. 3 Working from the center of the disk, spread fi ngers to push the dough outward to create a larger circle. 4 Lift the dough and move your hands along the edges, allowing gravity to pull and stretch the dough into a 16-in. oval, circle or rectangle. 5 Heat oven to 425°F and dust a baking sheet with cornmeal. Place the shaped dough on the prepared baking sheet, top as desired and bake until golden brown and crisp, 20 to 25 minutes.

Pizza partyShape your dough like a pro, then top it off with exciting fl avor combos that really deliver.

1 Cheeseburger pizzaACTIVE 15 MIN • TOTAL 40 MINSERVES 4 • COST PER SERVING $1.59

Heat the oven and prepare the pizza dough as directed. Heat a large skillet over medium heat. Add 8 oz lean ground beef; cook, breaking it up with a spoon, until no longer pink, about 5 minutes. Remove from heat and stir in ½ cup barbecue sauce. Spoon the mixture over the prepared dough and sprinkle with 2 oz extra-sharp Cheddar (grated; ½ cup). Bake as directed. In a large bowl, toss together 1 head butter, Bibb or Boston lettuce (torn), ½ pint cherry tomatoes (quartered), ½ small red onion (thinly sliced), 1 Tbsp olive oil and ¼ tsp each salt and pepper. Top pizza with salad and serve immediately.

PE R SE RVING 532 CAL, 16 G FAT (6 G SAT FAT), 52 MG CHOL, 1,095 MG SOD, 26 G PRO, 68 G CAR,1 G FIBER

START HERE

5 Lemony zucchini, fresh garlic & Parmesan pizzaACTIVE 10 MIN • TOTAL 35 MIN • SERVES 4COST PER SERVING $1.07

Heat the oven and prepare the pizza dough as directed. Using a vegetable peeler, remove 3 strips of zest from a lemon; thinly slice the zest. In a large bowl, toss together the zest, 3 medium zucchini (about 1 lb; thinly sliced) and 2 large cloves garlic (thinly sliced) with 2 Tbsp each olive oil and grated Parmesan, ¼ to ½ tsp crushed red pepper fl akes and ½ tsp salt. Scatter the mixture over the dough; sprinkle with 2 Tbsp grated Parmesan. Bake as directed.

PE R SE RVING 379 CAL, 10 G FAT (2 G SAT FAT), 4 MG CHOL, 899 MG SOD, 14 G PRO, 58 G CAR, 2 G FIBER

4 Lasagna pizzaACTIVE 10 MIN • TOTAL 35 MIN • SERVES 4 COST PER SERVING $1.63

Heat the oven and prepare the pizza dough as directed. In a medium bowl, combine ¾ cup part-skim ricotta, 2 cloves garlic (fi nely chopped), 1 oz Parmesan (grated; ¼ cup) and ½ tsp each salt and pepper. Fold in ½ cup each fresh fl at-leaf parsley and fresh basil (chopped) and 1 oz mozzarella (grated; ¼ cup). Spread ¾ cup marinara sauce over the dough; dollop the ricotta mixture over the top. Sprinkle with 2 oz mozzarella (grated; ½ cup) and bake as directed.

PE R SE RVING 474 CAL, 12 G FAT (5 G SAT FAT), 20 MG CHOL, 1,245 MG SOD, 24 G PRO, 65 G CAR, 2 G FIBER

2 Bacon, corn & poblano pizzaACTIVE 15 MIN • TOTAL 40 MIN • SERVES 4COST PER SERVING $1.07

Heat the oven and prepare the pizza dough as directed. Cut 6 slices bacon into 1-in. pieces. Cook the bacon in a medium skillet over medium heat, stirring occasionally, for 4 minutes. Transfer to a paper towel–lined plate. In a large bowl, toss together 1 cup fresh corn kernels (from 1 to 2 ears), 1 large poblano or green bell pepper (seeded and thinly sliced), 3 scallions (thinly sliced), 1 Tbsp olive oil and ¼ tsp each salt and pepper. Fold in 3 oz Monterey Jack cheese (grated; ¾ cup) and the bacon. Scatter the mixture over the dough and bake as directed.

PER SERVING 501 CAL,18 G FAT (6 G SAT FAT), 32 MG CHOL, 1,098 MG SOD, 22 G PRO, 65 G CAR, 1 G FIBER

3 Salami, spinach & provolone pizzaACTIVE 10 MIN • TOTAL 35 MIN • SERVES 4COST PER SERVING $1.28

Heat the oven and prepare the pizza dough as directed. Arrange 1 bunch spinach (thick stems discarded; large leaves torn), ¼ lb thinly sliced provolone and 2 oz thinly sliced hard salami over the dough. Scatter 2 pepperoncini peppers (thinly sliced) over the top and bake as directed.

PE R SE RVING 449 CAL, 14 G FAT (6 G SAT FAT), 34 MG CHOL, 1,317 MG SOD, 23 G, PRO, 58 G CAR, 2 G FIBER

RECIPE REMIX�7978�RECIPE REMIX

DINNERS

START WITH ONE RECIPE—fi nish with at least FOUR sensational variations! “Recipe Remix” takes a basic recipe, technique, or ingredient and shows you how to make multiple exciting variations. Master the perfect chicken cutlet and you have the tools to create an amazing chicken parmesan, and three other delicious dinners. From savory dishes to sweet scones, you’ll fi nd countless ways to mix it up!

Woman’s Day Recipe RemixStart with 1 basic recipe, get 4 delicious dishesby The Editors of Woman’s Day978-1-61837-142-3 $16.95 ($18.95 Canada) | Hardcover with Jacket | 7�⅜ × 9�¼ 160 pages (all in color)Territory: WEX* | January 6, 2015

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WOMAN’S DAY’s food coverage is aimed at busy, budget-conscious women who enjoy eating well. The magazine’s goal is to educate readers in a time-eff ective and cost-conscious way so that they can get food on the table effi ciently, healthfully, and happily. All recipes are developed or tested in our test kitchen and made with common grocery store ingredients.

More Than 90 Delicious RecipesCelebrity Chefs

27

AppetizersStart your meal with a bang by cooking up a few of these delicious and creative recipes from some of your favorite chefs. Emeril Lagasse’s Herbed Goat Cheese Buttons and Hubert Keller’s Mango-Avocado Bruschetta are the perfect party foods to get your guests in a festive mood.

Gregory Gourdet’s Escarole-Chicken Dumplings (recipe on page 35)

Meat 97

Marcus Samuelsson’s Miso-Rubbed Rack of Lamb plus Collard GreensTotal time 50 minutes Makes 2 servings

1 Heat oven to 400˚F.

2 In a small bowl, stir miso, butter, sage, chili powder, and egg yolk until blended. Set aside.

3 Season lamb all over with salt and pepper. In a large ovenproof skillet, heat oil over medium-high heat. Add lamb and sear until browned, 3 minutes per side. Remove from heat; cool slightly. Smear miso mixture onto lamb. Press panko into miso mixture on rounded side of lamb.

4 Place skillet in oven; roast until an instant-read thermometer inserted into center of rack registers 130˚F, 20 to 25 minutes. Place lamb on a cutting board and let rest 5 minutes.

5 Cut rack into 4 double chops. Serve with collard greens.

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

carbohydrate, 41 g total fat (16 g saturated), 1 g fiber, 158 mg cholesterol,

970 mg sodium.

1 rack of lamb ( 1 ½ lb.),

with bones frenched

½ tsp. coarse salt

½ tsp. coarsely ground

black pepper

1 Tbsp. miso paste

1 ½ tsp. butter, softened

1 ½ tsp. chopped fresh sage

1 ½ tsp. mild chili powder

1 ½ tsp. stirred egg yolk

1 Tbsp. olive oil

¼ c. panko ( Japanese-style

bread crumbs)

Collard Greens ( see recipe on

next page)

Laurel Glen Cabernet Sauvignon Full-bodied and

concentrated red

from Sonoma valley

Kevin Zraly’s Wine Pairing

Celebrity ChefsDelicious Recipes * Sparkling Cocktails * Expert Wine Pairingsby Hearst Books978-1-61837-148-5$24.95 ($26.95 Canada) | Hardcover with Jacket | 8 x 9�¼ 192 pages (all in color)Territory: WENGX * | October 21, 2014

• Review copy mailing• Newspaper coverage in food sections• Outreach to food bloggers • Book giveaways on top food sites and blogs

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

ZCLARKEPOCKETWINEA_ Z

2015 OUR BEST- LOVEDWINE WRITER

103

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USA (California) ARAUJO, BERINGER,Bryant Family, Cakebread, CAYMUS,CHIMNEY ROCK, CORISON, DALLA VALLE,DIAMOND CREEK, DOMINUS, DUNN,Grace Family, HARLAN, HARTWELL,Ladera, LAUREL GLEN, Long MeadowRanch, Peter MICHAEL, MINER, NEWTON,Oakville Ranch, PHELPS, RIDGE, ST

SUPÉRY, SCREAMING EAGLE, SHAFER, SILVER

OAK, SPOTTSWOODE, STAG’S LEAP, TerraValentine, Titus, VIADER; (Washington)ANDREW WILL, CADENCE, CORLISS

ESTATES, DELILLE CELLARS, DUNHAM,Fidelitas, JANUIK, LEONETTI, QUILCEDA

CREEK, Three Rivers, WOODWARD

CANYON.

Chile ALMAVIVA, Altaïr, Aristos, CARMEN,CONCHA Y TORO, ERRÁZURIZ, HARAS DE

PIRQUE, SANTA RITA, Miguel TORRES.

Argentina ATAMISQUE, CATENA ZAPATA,COBOS, KAIKEN, MENDEL, TERRAZAS DE

LOS ANDES.

South Africa BEYERSKLOOF, BOEKEN -HOUTSKLOOF, BUITENVERWACHTING, De Toren, DE TRAFFORD, Neil ELLIS,GRANGE HURST, KANONKOP, Le Riche,MEERLUST, RUSTEN BERG, SAXENBURG,THELEMA, VERGELEGEN, Waterford.

Wine made from Cabernet Sauvignon in places like Australia,California, Chile, Bulgaria, even in parts of southern France,has become so popular that many people may not realize whereit all started – and how Cabernet became the great, omnipresentred wine grape of the world.

WINE STYLESBordeaux Cabernet It all began in Bordeaux. With the exception of alively bunch of Merlot-based beauties in St-Émilion and Pomerol, thegreatest red Bordeaux wines are based on Cabernet Sauvignon, withvarying amounts of Merlot, Cabernet Franc and possibly Petit Verdotblended in. The blending is necessary because by itself Cabernet makessuch a strong, powerful, aggressive and assertive wine. Dark and tannicwhen young, the great Bordeaux wines need 10–20 years for theaggression to fade, the fruit becoming as sweet and perfumed as freshblackcurrants, with a fragrance of cedarwood, of cigar boxes, minglingmagically among the fruit. It is this character that has made red Bordeauxfamous for at least two centuries.Cabernet worldwide When winemakers in other parts of the worldsought role models to try to improve their wines, most of themautomatically thought of Bordeaux and chose Cabernet Sauvignon. It waslucky that they did, because not only is this variety easy to grow in almostall conditions – cool or warm, dry or damp – but that unstoppablepersonality always powers through. The cheaper wines are generally madeto accentuate the blackcurrant fruit and the slightly earthy tannins. Theyare drinkable young, but able to age surprisingly well. The more ambitiouswines are aged in oak barrels to enhance the tannin, and also to add spiceand richness capable of developing over a decade or more. Sometimes theCabernet is blended – usually with Merlot, sometimes with CabernetFranc, and occasionally with other grapes: Shiraz in Australia, Sangiovesein Italy, Tempranillo in Spain, Carmenère in Chile.Europe Many vineyards in southern France now make good, affordableCabernet Sauvignon. In the Loire, Anjou’s warmest sites produce well-structured examples in top years. Spain produces some good varietalCabernets and blends, as does Portugal. Italy’s red wine qualityrevolution was sparked off by the success of Cabernet in Tuscany, and allthe leading regions now grow it – to the detriment, some say, ofauthenticity. Eastern Europe grows lots of Cabernet, but of widelyvarying quality, while the Eastern Mediterranean and North Africa arebeginning to produce tasty examples. New World There is a general move toward darker, denser, more seriousCabernets, even in countries like Chile and Australia, whose Cabernettriumphs have until now been based on gorgeous blackcurrant fruit. Ihope they don’t ditch too much of the fruit, but I have to say that a lot ofthese new contenders are excellent. Argentina is also pitching in withsome powerful stuff, and South African Cabernets are showing betterbalance and ageworthiness. California’s reputation was created by itsstrong, weighty Cabernets. It should be possible to exhibit power withbalance, since thudding tannins, excess alcohol and low acid fruit defeatCabernet’s purpose. Some Napa producers are well aware of this and arecreating marvellous wines of a gaudy, ferocious beauty, increasingly aidedby judicious blending with other varieties. Other, more self-indulgent,producers need to be reminded: less is more.

CABERNET SAUVIGNON

102

Oz Clarke’s Pocket Wine A-Z 2015by Oz Clarke978-1-909815-37-7 $14.95 ($15.95 Canada) | Paperback with Flaps | 3�¾ × 7�½ 368 pages (all in 2-color)Territory: US/Can | October 7, 2014

A FORMER LEADING WEST END ACTOR, Oz Clarke is one of the world’s best-known wine experts, whose formidable reputation is based on his extensive wine knowledge and acces-sible, no-nonsense approach. Known for his phenomenal palate, irreverent style, accurate predictions, and enthusiasm for life in general, Oz is Britain’s most popular wine writer.

ALL THE WINE INFORMATION YOU NEED—right in your pocket! The 23rd edition of Oz Clarke’s classic Pocket Wine Book has more information, recommendations, facts, passion, and opinion than any other comparable guide. Meticulously updated and designed for optimum browsing, it includes a country-by-country index to over 4,000 top wine producers and 7,000 wines, detailed vintage charts, maps, illus-trations of labels and bottles, and more.

EAT CLEAN LIVE WELL

TERRY WALTERS AUTHOR OF THE BEST-SELLING CLEAN FOOD AND CLEAN START

GO ON A CULINARY JOURNEY with Terry Walters—a leader of the clean-food move-ment. In this seasonal cookbook and lifestyle guide, she empowers you to make mindful, healthful choices. Rediscover the unique tastes of spring, summer, fall and winter, and gain insight into everything from preserving the harvest to natural cleansing and tonics for immune support. Delicious gluten-free, vegan recipes that everyone will love include Grilled Avocado with Peach Tomato Salsa, Crunchy Quinoa and Cabbage Salad, and Coconut Cacao Energy Bars.

Eat Clean. Live WellClean Food Made Quick, Easy and Deliciousby Terry Walters978-1-4027-7927-5 $30.00 ($33.00 Canada)Hardcover with Jacket | 8 x 9 304 pages (all in color) Territory: World November 4, 2014

• Prepublication media luncheon: NYC based food writers, food magazines, and TV producers

• Five-city tour • Appearances to coincide with author’s

speaking schedule• Trade mailing (Publishers Weekly, Booklist,

Library Journal, Kirkus)• Review copy mailing to cooking, food, and

nutrition magazines, including Edible publications 

• Review copy mailing to mainstream, lifestyle, and women’s publications such as Oprah, Woman’s World, Elle, Life and Style Weekly, Saturday Evening Post, and Instyle

• Newspaper coverage in food sections• 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 women’s interest sites such as iVillage, Huffi ngton Post, and Oprah.com

• Promotions on author website, terrywalters.net, and social media campaign through author platforms on Facebook and Twitter

• Ad campaign, including the New York Times holiday ad and a Publishers Weekly ad

• Sales rep contest• Included in the culinary landing page and in

the digital culinary catalog• Blads available

TERRY WALTERS is a holistic health counselor, food educator, and motivational speaker known for her commitment to the clean-eating lifestyle move-ment. 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, and travels all over North America to speak about her nutritional philosophy and promote her books. She lives in Avon, CT.

I feel its warmth on my back as I work in the garden, see its rays breaking through the forest as I hike, fight against its intensity as I run and bike, and enjoy its penetrating heat even just driving in my car or sitting on my front porch. With the sun’s energy, everything flourishes in my garden and in my life. My spirit is lifted, my mood lightened and my good health supported. Like the plants around me, I stand tall to soak it all in. There is a fullness and spontaneity to summer that makes everything possible. A long bike ride, a full day of work, a visit to the farm and dinner with family and friends. Six months from now I’ll be wondering how I fit it all in. And yet in summer, it flows easily. Impromptu activities and unexpected adventures make life rich and nourishing, and I haven’t even gotten to the food! My visits to the farm connect me with my farmer and the community that the farm brings together. I revel over freshly-picked berries that stain my hands and teeth, juicy peaches I have to slurp as much as bite, and sweet tomatoes in every size and color, begging to be eaten with just a shaker of salt. I taste as I shop, thinking that the farm should weigh me when I arrive and then again when I leave, and charge me accordingly. It is summer after all. Who could possibly resist?

SUMMER RADIATING ENERGY FROM THE SUN

268 E A T C L E A N L I V E W E L L W I N T E R 269

BASE2 cups pecans1 cup brown rice flour1⁄4 cup cacao powder1⁄4 teaspoon sea salt1⁄3 cup virgin coconut oil, melted1⁄3 cup maple syrup

ICING1⁄2 cup whole coconut milk1 teaspoon coconut oil1⁄2 teaspoon vanilla extract1⁄2 teaspoon peppermint extract2 teaspoons coconut syrup or brown rice syrup1 teaspoon arrowroot

TOPPING6 ounces dark chocolate (70% cacao or more)1⁄4 teaspoon virgin coconut oil1⁄4 teaspoon coarse sea salt

Preheat oven to 350°F. Line an 8 x 8-inch baking dish with parchment paper, with overlap on two sides.

In a food processor, combine pecans, rice flour, cacao and salt and pulse to make a crumb-like mixture. Add coconut oil and maple syrup and process to form a moist ball. Place ball in prepared baking dish and press over bottom to form base. Bake 20 minutes or until top appears dry. Remove from oven and set on wire rack to cool completely.

In small pan over no heat, combine coconut milk, coconut oil, extracts, and coconut syrup. Whisk in arrowroot, turn heat to medium and whisk continuously until icing thickens. Remove from heat, spread evenly over pecan base and refrigerate.

In small pot over low heat, combine chocolate and coconut oil. Stir continuously until chocolate is melted and smooth and oil is blended in. Remove dessert from refrigerator and pour chocolate evenly over peppermint filling. Tilt the baking dish in each direction so that melted chocolate evenly covers the top. Sprinkle with coarse sea salt and refrigerate until topping is firm.

Remove from refrigerator 30 minutes prior to serving. Lift dessert out of baking dish by pulling up paper. Gently cut dessert into 25 squares, about 11⁄2 x 11⁄2 inches each, and serve.

MAKES 25 bars

Peppermint SliceTHE REQUEST FOR THIS RECIPE came via email from Australia. “Please clean up my husband’s favorite holiday dessert” it said. I quickly learned that Peppermint Slice is traditional Down Under, but its chocolate biscuit, peppermint icing and chocolate topping are anything but clean…until now. Enjoy mates!

194 E A T C L E A N L I V E W E L L

21⁄2 cups water2 dried shiitake mushrooms, broken into pieces 2 strips kombu1⁄4 cup tamari1⁄4 cup mirin1 tablespoon maple syrup8 ounces 100% buckwheat noodles (soba)2 tablespoons sesame seeds1⁄4 teaspoon sea salt8 whole collard leaves1 tablespoon extra virgin olive oil1⁄2 cup red onion wedges1⁄2 cup julienned carrot1⁄2 cup julienned daikon1⁄4 pound maitake mushrooms (or variety of choice), broken up1⁄4 cup water

In small pot, combine water, shiitake mushrooms and kombu. Bring to boil and press down on mushrooms and kombu so they stay submerged. Reduce heat and simmer 20 minutes. Scoop out and discard solids and stir in tamari, mirin and maple syrup. Simmer 5 minutes longer, remove from heat and set aside.

Cook noodles according to directions on package. Drain and set aside.

In small skillet, toast sesame seeds until lightly browned and fragrant. Remove from heat, transfer to mortar and add sea salt. Grind with pestle until seeds are half broken and mixture is well blended. Set aside.

Cut stems out of collard greens and stack leaves so they’re all facing the same direction. Roll from one side to the other to form a log and cut crosswise into 1⁄4-inch ribbons.

Heat large cast iron skillet over medium-high heat and add olive oil. Visually divide skillet into five pie slices and place one vegetable in each area—collard greens, onion, carrot, daikon and maitake mushrooms. Sauté 2 minutes pushing ingredients gently with a wooden spoon so that they don’t stick but stay roughly in their defined area. Add water and simmer vegetables until collards are wilted (about 1 minute longer). Push ingredients closer to edge of pan and transfer cooked noodles to center of skillet.

Reheat shiitake-kombu stock and pour over noodles and vegetables. Sprinkle with sesame blend and serve.

SERVES 4

Collard Green Sukiyaki with Buckwheat Noodles THE FIRST TIME I MADE THIS SUKIYAKI , it barely made it off the stove. Ever since, I’ve served it in the skillet and let everyone fill a bowl with their favorite combination of veggies and noodles. There’s never even a noodle left behind.

ALSO AVAILABLE

978-1-4549-0010-8$30.00 (Canada $33.00)

978-1-4549-1350-4$19.95 (Canada $21.95)

HOT ON THE HEELS of the successful Eating the Alkaline Way, Natasha Corrett and Vicki Edgson expand on the principles of alkaline eating. Their follow-up features at-a-glance charts with alkaline ratings for common foods; advice on creating an alkaline-based pantry; and information on equipment and cooking methods. More than 100 recipes are organized by occasion, from Eating Out-doors to Fixes and Boosters.

Honestly Healthy for LifeEating the Alkaline Way Every Dayby Natasha Corrett & Vicki Edgson

978-1-4549-1367-2$29.95 ($32.95 Canada)Hardcover | 7�½ ×�9�� 272 pages (all in color)Territory: US/Can/Philippines October 5, 2014

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• Blads available

H O N E S T LY H E A LT H Y F O R L I F E1 4 2

FRUITY ICE POPSYou can use whatever flavor combinations you like

in these summery refreshers. Simply make fruit

purées and freeze in molds. Enjoy mixing and

matching flavor combinations.

makes 6 to 8 ice pops

4 ripe apricots, pitted ¼ cup alkaline or filtered water

3 kiwi fruits, skins removed 3 tbsp mint, chopped ¼ cup alkaline or filtered water

1 cup blueberries scant ½ cup goat’s yogurt

2¾ cups strawberries ¼ cup alkaline or filtered water

1 banana 1 tbsp raw cashew nuts scant ½ cup alkaline or

filtered water

14 oz pineapple, skin removed⅓ cup alkaline or filtered water

Purée the ingredients for each flavor in a high-

speed blender. Make each flavor separately, so that

you have a palette of tastes to play with. And do

rinse the blender in between.

Pour the purées into the ice pop holders as pure

flavors, or layer them to create multi-striped tasty

wonders. Freeze for 3 to 4 hours and then enjoy!

H O N E S T LY H E A LT H Y F O R L I F E1 2 0

SESAME BURGERS These veggie burgers could fool any beef-burger

junky and are perfect to eat while watching a movie.

Keep leftovers in the refrigerator in an airtight

container and take to work for lunch the next day.

They work especially well with a spicy salsa, so if

you’re inclined that way, rustle one up.

makes 6 burgers2½ tbsp sunflower oil, plus extra for sautéing½ small red onion, thinly sliceda pinch of Himalayan pink salt1 eggplant, cut into ½-in cubes1 large vine tomato, thinly sliced14 oz canned chickpeas, rinsed and drained½ clove garlic, grated1 small carrot, very thinly sliced or grated 3 tbsp cilantro, chopped1¾ cups oats¾ cup sesame seeds, for coating

For the yogurt dressing: 1 tsp cilantro, chopped finely grated lemon zest of ¼ lemonscant ½ cup goat’s or sheep’s yogurt

(use a dairy-free version to keep this entire recipe vegan)

In a pan, heat 2 tablespoons of sunflower oil over

medium heat. Add the onion and a pinch of salt and

sauté for 2 minutes. Next, add the eggplant. After

around 3 minutes, when the oil has been absorbed,

add ½ tablespoon of oil and cook for another

5 minutes before adding the tomato. Next, add the

tomato and cook for another 2 to 3 minutes.

Put the chickpeas, eggplant mixture, grated garlic,

and carrots into a blender. Pulse until you have a

rough mixture.

Transfer the mixture from the blender into a bowl

and add the chopped cilantro and oats. Mix

together well and then shape into patties in your

hand; I make mine around 3¼ inches across and

½-inch thick. Roll each patty in sesame seeds and

then sauté in sunflower oil for 1 to 2 minutes on

each side, until golden brown.

Make the yogurt dressing by mixing together the

ingredients and—hey presto—you have a

fabulously fresh dipping sauce.

Serve the burgers with the yogurt sauce and a big

vibrant salad.

NUTRITIONAL NUGGET Chickpeas are packed with fiber to help reduce carbohydrate cravings and lower the incidence of potential diabetes. They are also a great source of manganese, essential for bone and ligament health.

TASH’S TIPS If you soak eggplant in water for an hour before you want to use them, they will need much less oil during cooking.

1 2 3 4 5 6 8 97 10 1211 13 14

8 9 H O N E S T LY H E A LT H Y F O R L I F E K N O W YO U R A C I D F R O M YO U R A L K A L I N E

Don’t rely on a food’s taste

You may think you can tell which foods are acid and

which are alkaline by how they taste, but you’d be

wrong. There are many foods that taste neutral,

such as yogurt, that when digested become acidic

in the digestive system. And, lemon or lime for

instance, might taste acidic, but when digested

these become alkaline.

When you eat food, it is digested by various

enzymes secreted in the mouth, stomach, and

eventually small intestines. The digested form of

a food is what we call its “ash” and it is different

from the original food. The ash of a food is the fully

digested version that is broken down into a liquid

state, ready for absorption into the bloodstream,

for transport around the body so it’s available to

all body cells wherever they are.

Typically, the ash of foods that taste tart on

the tongue, such as citrus fruits, tomatoes, pickled

vegetables (like ginger or Japanese umeboshi

plums), actually become alkaline, with the added

benefit of improving your digestive function as a

result. Whereas some foods, such as meat, dairy

produce, and refined cereals, produce an acidic

ash and become acid-forming in the body. This

transformation during the digestive process is the

most important concept to grasp, as it is not the

taste that counts, but rather the effect it has on

the digestive system as a whole.

When your body is bombarded with acid-

forming foods, it has to rely on supplies within

your body to recalibrate your blood pH so that

it stays within its strict limits, which can mean

leaching minerals out of your bone tissue or

putting extra work on your kidneys and liver.

KNOW YOUR ACID FROM YOUR ALKALINE

The last time you might have come across the term “pH” was during a school chemistry class and it’s probably not something you’ve ever thought of with respect to food. But getting to grips with the basics of acid and alkaline in terms of food is simple—we’ll show you how—and it helps to explain why alkaline eating benefits your body.

What is pH?

The values of pH are measured from 0 to 14:

those values from 0 to 6.9 are acidic;

those values from 7.1 to 14 are alkaline;

while 7 is said to be neutral.

For your body to work optimally, all the biochemical reactions that take

place to supply you with energy, digest your food, and control your mood (to

name but a few) have to take place in controlled conditions. The pH of blood

sits in a narrow range of 7.35–7.45, slightly alkaline, and your body does

everything it can to maintain this value.

NATASHA CORRETT is a vegetarian chef and entrepreneur, who trained in her father’s French restaurant, London’s prestigious Le Boudin Blanc. She gives demonstrations in 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 complemen-tary 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.

Chris Bryant

EVERYONE LOVES CHIPS! Now, with these delectable recipes for chips, dips, and toppers, you can take control of the ingredi-ents 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 con-tribute their favorites, and the yummy photo-graphs look good enough to eat.

CHIPSReinventing a Favorite Foodby Chris Bryant

978-1-4549-1367-2$17.95 ($19.95 Canada) | Paperback with Flaps | 7 x 8 | 160 pages (all in color)Territory: WorldOctober 7, 2014

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

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• Review copy mailing to Edible publications• Newspaper coverage in food sections• Box mailing with artisanal chips to key

media• Outreach to national and local TV producers• Included in the c ulinary landing page • Digital culinary catalog• Online outreach to food sites and blogs• Social media campaign through author

platforms: blog, Facebook, and Twitter • Local author events (Asheville, NC)

During a long run as Senior Art Director of Lark Books, CHRIS BRYANT became the in-house food authority. His knowledge of cooking and culinary trends helped guide Lark’s food titles, including Cake Ladies, A Year of Pies, and the Homemade Living series. Chris is a professional 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, extraslaw.com, to go live September 2014. He lives in Asheville, NC.

33CHIPCHIP MAKMAKING G BASIAS CS

When the oil is ready, add the slices. Constantly stir and turn the chips while they fry Transfer the chips to the draining station. Season the chips the second they come out of the oil.

Cut thin, even slices. Soak starchy foods in water. Arrange the slices on a kitchen towel.

Roll and blot them until they’re dry.

Prepare a drain station for frying.

32 CHIPCHIP MAKMAKM INGI BASIAASICS

FRYING STEP-BY-STEP

1. 2. 3. 4. 5.

6. 7. 8. 9.

FR IEDR IER

BLB UEE CHIIPSP WITTHH WWILILD SSALALMOMON N TTARARTATAR,R, TTRUFFLE OOILIL, CHCHHIVIVESES, ANANDD CRCRÈMÈME E FFRARAÎÎCCÎÎÎÎ HEH

PREPREEP TIME: TIME: 15 MINU5 MINUTES | FTES | FS RYING TRYING TNG TIME: 15ME: 1 MINUTEMINUTES | ASS| ASSS | ASSEMBLY TEMBLY TMBLY IME: 5 IME: 5E MINUTESMINUTESE | | MAMMAKES 16–KES 16–20 200 PPIECESIECESS

oaoaoabababababaabaabaabaabababpGUEST CONTRIBUTOR

Marissa Lippert (nourishkitchentable.com)

47POTAOPOTATO

INGREDIENTS 2 medium-blue or purple potatoes,

such as All Blue Neutral-flavored oil for frying

Sea salt 6 ounces wild salmon, sushi grade, finely diced 11/2 teaspoon truffle oil 1/4 cup crème fraiche Chives, cut into 11/2-inch pieces Lemon zest Kosher salt and freshly ground pepper to taste

METHOD Peel the potatoes, or leave them unpeeled if you

prefer. Using a Mandoline, cut the potatoes into slices that are about 1/8 inch thick. Drop the slices into a bowl of water as you cut and allow them to soak for a few minutes.

Drain the slices and rinse them under running water for a few seconds. Then spread them out on a kitchen towel and blot them dry.

Prepare a draining station near your cooktop by covering a baking sheet with absorbent paper. Lay a wire cooling rack on top, turned upside down.

Pour 1/2 to 1 inch of oil into a large, heavy skillet and bring it up to about 350°F over high heat. Fry the slices in 2 to 3 batches, for about 1 to 2 minutes per batch (thinner slices may take less time). Move and turn the chips while they cook.

Transfer each batch of chips to the draining station and immediately sprinkle them with salt.

In a small bowl, lightly toss the salmon with the truffle oil and add salt and pepper to taste.

Spread the chips on a serving platter and spoon a tiny dollop of the salmon mixture into the center of each. Dab a small dot of crème fraîche on the salmon, and then lay a couple of chives on the crème fraîche. Sprinkle the lemon zest over the chips and serve!

MARISSA LIPPERTMarissa devotes her energy and many talents to the

promotion of nutrition and tasty food. She’s the

founder of Nourish (nourish-nyc.com), a firm that

provides nutrition counseling and food consulting.

The author of The Cheater’s Diet: The Sneaky Secrets to Losing Up to 20 Pounds in 8 Weeks Eating (and Drinking) Everything You Love (Plume), Marissa is also

a prolific food writer and recipe developer who has

contributed to Bon Appétit Magazine, Real Simple Magazine, and The New York Times, among other

publications. Her latest enterprise is Nourish Kitchen +

Table (nourishkitchentable.com), a Manhattan food

shop and café that showcases her passion for season-

ality and the beauty of simple food.

FAVORITE CHIP? Marissa believes that nothing beats a

good salt-and-vinegar chip on the beach—except for

maybe a sour-cream-and-onion chip, ridged obviously.

“I may be a dietitian, but I’ll never pass up Cool Ranch®

Doritos®,” she says with a wink.

Carrots, parsnips, and dill are cousins in the plant world and kissing cousins in this recipe. These pretty orange-and-yellow sticks are seasoned with lots of zesty dill seed and lacy dill weed. The recipe follows the low-and-slow method to prevent the sweet carrots from browning too quickly. If you’re impatient and don’t mind some dark chips mixed in with the light, check out the alternate cooking method.

Carrots and parsnips have an affinity to rich Indian spices. Try a batch with tandoori season-ing or curry powder, or the warm spiciness of Ashley English’s Ras al Hanout seasoning on page 000.

HUNTING-GATHERINGSelect stout carrots and parsnips—the wider the better. To offset the significant shrinkage that will occur during the cooking process, use carrots and parsnips that are at least 1 inch wide, or your ribbons may look more like fettuccini. For a colorful presentation, track down some of the red, purple, or yellow heirloom carrots available at farmers’ markets and some grocery stores.

INGREDIENTS 1/2–1 pound carrots, choose wide ones 1/2–1 pound parsnips, ditto that wide 1 tablespoon walnut or olive oil 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon dill seed 1–2 tablespoons fresh dill weed, loosely

chopped (or 1/2–1 teaspoon dried)

METHOD Preheat the oven to 225°F.

Line two baking sheets with parchment paper or silicone baking mats.

To make the slices, I recommend a Y-shaped vegetable peeler for this recipe. Lay the carrot or parsnip on a counter and hold it firmly at the stem end. Pull the peeler down the root in a steady, even motion, bearing down to make thicker shavings than you would for peeling.

HINT: When my Y-shaped peeler can’t get at the last part of the root, I make a platform to perch it on out of the flat-sided handle of a large knife. This allows you to get every last ribbon. (See page 000.)

Combine the oil and spices in a mixing bowl. Drop in the carrot and parsnip ribbons and toss them until they’re evenly coated.

Arrange the ribbons in straight lines on the baking sheets. They can touch and overlap slightly.

Bake the ribbons for 30 minutes, then rotate the baking sheets and switch their positions in the oven. Bake for another 20 to 40 minutes (or more depending on thickness), until the color begins to deepen and some of the edges start to brown. Pluck out any ribbons that are done early.

Sprinkle the chips with salt, if you like, as soon as they come out of the oven. Allow them to cool on the baking sheets for at least 10 minutes before serving. They’ll get crisper as they cool.

ALTERNATE COOKING METHODFry. Carrot chips fry up nicely in a couple of minutes in 3/4 to 1 inch of oil heated to 350˚F.

BAKEDBAKEAKED

DODOUBUBLELE DDILILL L CACARRRROTOT AANNDD PPARARSNSNIIPP RRIBIBBOBONSNSPREPREEPP TIME:TIME 10 MINU10 M TTES | BA|ES | KING KINGN TIME: 50ME: 50-80 MIN80 MINMINUUTTES | ES | MAKES AAKES AK BBOUOUUTT 4 CU4 CUPPPSS

PARIS MAY BE THE CAPITAL of haute cui-sine, but expat Marc Grossman craves the food he grew up with in New York and Brooklyn. So he has lovingly recreated those iconic reci-pes, from blintzes, bialys, and black & white cookies to pork buns, matzo ball soup, and everything in between. Grossman zooms in on particular neighborhoods and their special fare, even including addresses of his favorite restaurants.

New York Cult Recipesby Marc Grossman

978-1-4549-1206-4$24.95 ($26.95 Canada)Hardcover | 8 × 10�¼ | 274 pages (all in color)Territory: US/Can/Philippines October 7, 2014

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• Newspaper coverage in food sections• Digital culinary catalog• Included in the culinary landing page• Exclusive book giveaways and recipe

reprints on food sites such as Yahoo Food, Eater National, Epicurious, Food Republic, etc.

MARC GROSSMAN grew up in New York and now lives in Paris with his wife and children. What began, for the author, as “a minor homesick craving—say, for a fresh bialy from Kos-sar’s or a piece of cheesecake from Junior’s”—grew into a “full-blown culinary obsession,” which, happily, has resulted in a splendid collection of recipes and photographs that recreate the wildly varied experience of eating in New York. Grossman is the creator of two organic food establishments located in Paris—Bob’s Juice Bar and Bob’s Kitchen. He has also written books on smoothies, muffi ns, and bagels.

SMOKED SALMON BAGEL

MAKES 2 SANDWICHES Preparation time: 5 minutes

INGREDIENTS2 bagels (page 72)

2¾ oz plain cream cheese

7 oz smoked salmon

2 slices white onion (optional)

6 thin slices of tomato

Slice the bagels in half horizontally. You can toast

them if you want to, but normally, if they are fresh,

it’s not worth the trouble.

Spread both halves with a thick layer of cream

cheese and, on the bottom half, add in order:

Smoked salmon, one slice white onion, if using,

and two or three thin slices of tomato. Top with the

other half of the bagel, and cut in two before serving.

The classic New York breakfast sandwich as sold at fine establishments like Murray’s Sturgeon Shop on the Upper West Side of Manhattan. Nothing can beat it!

134 XXXXXXXXXXXX

CHINATOWNA neighborhood that expresses a world of its own: Traditional Chinese restaurants serving Sichuan and Cantonese food, Vietnamese and Malaysian restaurants, Peking duck restaurants, fish markets, coffee shops, yum cha, bubble tea cafés, ice cream shops, and more …

THIS COOKBOOK DOES FOR PIES what cupcakes did for cake: shrink the size so they’re easy to cook, freeze, serve, or pack for lunch while keeping ALL the fl avor of the original. Featuring 116 recipes both savory and sweet, the delicious choices range from Gooey Chicken Pies, Argentinean Empanadas, and Spiced Apple Parcels to White Chocolate and Ginger Mousse Tarts.

Pocket Pies: Mini Empanadas, Pasties, Turnovers & Moreby Pamela Clark978-1-4549-1316-0$16.95 ($18.95 Canada) | Hardcover with Jacket | 8�¼ x 10 | 160 pages (all in color)Territory: US/CanOctober 7, 2014

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baking sites• Blads available

POULTRY PIES

spanish chicken pie

5½ ounces cured chorizo sausage, sliced thinly 1½ pounds chicken thigh fillets, chopped coarsely 1 medium red onion, chopped coarsely 2 celery stalks, trimmed, chopped coarsely 8 ounces roasted red pepper, chopped coarsely 1 small fennel bulb, trimmed, sliced thinly 2 cloves garlic, crushed ½ teaspoon saffron threads 3 teaspoons mild paprika ¼ cup tomato paste ¾ cup water ½ cup seeded black olives 2 medium potatoes, unpeeled, sliced thinly

1 Heat large saucepan; cook chorizo, turning, until crisp. Remove from pan. Cook chicken, in batches, until browned all over. Remove from pan.2 Add onion, celery, pepper, fennel and garlic to pan; cook, stirring, until softened. Add saffron, paprika, paste and the water; bring to a boil. Return chicken and chorizo to pan. Reduce heat, simmer, uncovered, about 15 minutes or until chicken is cooked through and sauce thickens. Stir in olives. Transfer to 6-cup ovenproof dish.3 Meanwhile, preheat oven to 425°F. Arrange potato slices, slightly overlapping, over chicken mixture. Bake, uncovered, about 45 minutes or until potatoes are tender.

prep + cook time 1 hour 30 minutes serves 4 nutritional count per serving 23.5g total fat (7.7g saturated fat); 490 cal; 28.9g carbohydrate; 38.1g protein; 5.8g fiber

20 21

POULTRY PIES

chicken, bacon & blue cheese jalousie

1 tablespoon olive oil 3 bacon slices, chopped coarsely 1 small leek, sliced thinly 1 cup coarsely chopped barbecued chicken 4½ ounces blue cheese 2 sheets puff pastry 1 egg, beaten lightly

1 Preheat oven to 425°F. Line oven tray with parchment paper. 2 Heat half the oil in large frying pan; cook bacon until crisp. Drain on absorbent paper.3 Heat remaining oil in same pan; cook leek, stirring, until tender. Combine leek in large bowl with bacon, chicken and cheese.

4 Cut each pastry sheet into two rectangles, one slightly larger than the other. Place smaller rectangles on tray. Top with chicken mixture, leaving a ½-inch border. Brush edges lightly with egg.5 Gently fold larger pastry rectangles in half lengthwise. Cut through folded edge of pastry at ½-inch intervals, leaving a ½-inch border. Carefully unfold cut pastry strip, place over filling. Press edges of pastry together; brush lightly with egg.6 Bake about 25 minutes or until browned.

prep + cook time 45 minutes serves 6nutritional count per serving 29.3g total fat (7.9g saturated fat); 446 cal; 20.9g carbohydrate; 24.3g protein; 1.6g fiber

serving suggestion Serve with arugula salad.

36

MEAT PIES

beef shiraz pies

1½ pounds beef chuck steak, chopped coarsely 2 tablespoons plain (all-purpose) flour ¼ cup olive oil 1 medium yellow onion, chopped finely 1 medium carrot, chopped finely 2 stalks celery, trimmed, chopped finely 2 cloves garlic, crushed ½ cup dry red wine ½ cup beef stock 13 ounces canned diced tomatoes 2 tablespoons fresh thyme leaves 1 egg, beaten lightly

SOUR CREAM PASTRY 2¼ cups plain (all-purpose) flour 4 ounces cold butter, chopped coarsely ½ cup sour cream

1 Preheat oven to 350°F. Oil six-hole (¾-cup) texas muffin pan. 2 Toss beef in flour, shake away excess. Heat half the oil in large frying pan; cook beef, in batches, until browned. Transfer beef to 12-cup ovenproof dish. 3 Heat remaining oil in same pan; cook onion, carrot, celery and garlic, stirring, until softened. Add wine; bring to a boil. Stir in stock, undrained tomatoes and thyme; bring to a boil. Pour over beef. Cook, covered, 2 hours. Season to taste; cool.4 Meanwhile, make sour cream pastry. 5 Roll two-thirds of the pastry between sheets of parchment paper until large enough to cut six 5-inch rounds; press pastry into pan holes. Brush edges with egg. Divide beef mixture among pastry cases. 6 Cut six 3½-inch rounds from remaining pastry; place pastry over filling. Press edges firmly to seal; brush tops with egg. Cut a small slit in top of each pie. 7 Bake pies about 30 minutes or until browned. Stand pies 5 minutes before serving.

SOUR CREAM PASTRY Process flour and butter until crumbly. Add sour cream; process until ingredients barely cling together. Knead dough on floured surface until smooth. Enclose in plastic wrap; refrigerate 30 minutes.

prep + cook time 3 hours (+ cooling & refrigeration) makes 6 nutritional count per serving 45.7g total fat (21.6g saturated fat); 766 cal; 46.5g carbohydrate; 37.1g protein; 4.4g fiber

notes Sour cream pastry is lighter in texture but richer in flavor than basic shortcrust pastry. It is extremely easy to handle and may be used for both savory and sweet pies. We used shiraz for this recipe, but you can use any red wine you like.

PAMELA CLARK has a passion for food that is refl ected 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.

G O O D FO O D G UA R A N T E E D

COMFORT FOOD

SCRUMPTIOUS CLASSICS MADE EASY

400 HEALTHY RECIPES Easy

Delicious Low-Calorie

Good Housekeeping 400 Healthy RecipesEasy * Delicious * Low-Calorieby The Editors of Good Housekeeping978-1-61837-110-2$19.95 ($21.95 Canada) | Hardcover | 6�½ × 9�½ 480 pages (all in color)Territory: WEX* | November 4, 2014

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THREE GREAT FAVORITES from Good Housekeeping are collected here in one must-have volume—at an amazing price! With these mouth-watering, good-for-you recipes—from Sweet Potato and Peanut Stew to Lemon-Anise Poached Pears—you’ll please your palate and eat health-fully, too. Enjoy vegetarian and whole-grain dishes as well as low-calorie meals that won’t leave you hungry. Thanks to triple-tested-for-perfection recipes plus invaluable tips throughout, this cookbook makes eating well simple and satisfying.

Good Housekeeping Comfort FoodScrumptious Classics Made Easyby The Editors of Good Housekeeping978-1-61837-154-6$16.95 ($18.95 Canada) | Hardcover | 7�⅜ × 9�¼ 128 pages (all in color)Territory: WEX* | October 7, 2014

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FROM THE CREAMIEST MAC ‘N’ CHEESE to the easiest apple pie ever, these are dishes like mom used to make—updated for today. Good Housekeeping shares its favorite recipes (plus mouthwatering photos) for home-style food that warms body and soul. Steaming soups, oodles of noodles, delicious stews, classic casseroles, savory pies, and (of course!) yummy desserts provide TLC in every bite. So cook up some comfort today!

GOOD HOUSEKEEPING magazine is an American icon of consumer pro-tection and quality assurance. Each issue reaches 24 million readers and, with 15 editions published worldwide, it is an internationally recognized brand.

REVISEDEDITION

★ GOOD FOOD GUARANTEED ★

G O O D FO O D G UA R A N T E E D

VEGETARIANMEATLESS RECIPES EVERYONE WILL LOVE

G O O D F O O D G U A R A N T E E D

385BEST RECIPES & TRUSTWORTHY

TECHNIQUES

The

of Essential Recipes

Baker’s Book

Good Housekeeping VegetarianMeatless Recipes Everyone Will Loveby The Editors of Good Housekeeping978-1-61837-152-2$16.95 ($18.95 Canada) | Hardcover | 7�⅜ × 9�¼ 128 pages (all in color)Territory: WEX* | October 7, 2014

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NEED 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, Caulifl ower Mac and Cheese, and more. An introduction covers nutrition basics, and tips on shortcuts appear throughout.

Good Housekeeping The Baker’s Book of Essential RecipesGood Food Guaranteedby The Editors of Good Housekeeping978-1-61837-131-7$35.00 ($38.50 Canada) | Hardcover with Jacket | 8�½ x 9�⅝ 400 pages (all in color)Territory: WEX* | October 7, 2014

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WITH 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 baker’s delight. It features 390 classic recipes for both sweet and savory baked goods, all illustrated with how-to photos and mouthwatering shots of the fi nished treats. An overview of essential techniques, ingredients, and tools helps even inexperienced bakers enjoy success.

REVISEDEDITION

fast100Nutrient dense, low calorie blends suitable for any fasting program

Wendy Sweetser

juices

Apple, carrot and celery juice

3 carrots

½ cucumber

1 apple

2 celery sticks

M A K E S 1 S E RV I N G

• Wash all fruits and vegetables well.

Cut the ends off of the carrots before

juicing them. It’s not necessary to peel

or deseed any of the fruit or veggies; the

juicer will separate it for you.

• Drink the mix immediately after you

make it for the highest nutritional value.

7 7 V E G E T A B L E S F O R V I T A L I T Y

Calorie count:

101

Apple, carrot and celery juice is effective as a weight loss aid for

two important reasons.One reason that it’s so effective is true for all

juicing recipes; fresh fruit and vegetable drinks are very low in calories,

surprisingly filling, and extremely nutritious.

Additional health benefits of this juicing recipe:

• Carrots is very high in Vitamin A,

as well as Vitamins B and C, Iron and

Calcium.

• Apples are high in Vitamins and

minerals, and are a good source of

pectin and antioxidants.

• Celery has a compound called

Phthalide, which can reduce high

blood pressure by relaxing the vessels

that blood flows through.

100 Fast JuicesNutrient Dense, Low Calorie Blends Suitable for Any Fasting Program978-1-4549-1369-6$16.95 ($18.95 Canada) | Paperback | 7�½ × 9�½ 192 pages (all in color)Territory: US/CAN/UK/Aust/NZ | October 7, 2014

FRESH, WHOLESOME JUICES ARE PERFECT WHEN YOU’RE fasting: they’re low calorie, rich in vitamins and minerals, and energy boosting. These 100 recipes are specially deigned for either a full or intermittent fast. Each tasty juice comes with a calorie count and nutri-tional information, and will fi ll you up so you don’t feel deprived.

85

FIZZES & SPARKLERS

Fizzes are simple to make and are a light and refreshing alternative to juice drinks.

MomosasFun Alcohol-Free Drinks for Expecting Momsby Paul Knorr

978-1-4549-1218-7 $12.95 ($13.95 Canada) | Paperback with Flaps | 5 x 7�⅛ 144 pages (all in color)Territory: World | October 7, 2014

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• 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

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.

WHILE ALL HER FRIENDS ARE SIPPING MARTINIS, what’s a mom-to-be to do? She can enjoy a delicious “momosa” mocktail instead! This hip little book serves up more than 130 tasty nonalcoholic beverages perfect for pregnant women, designated drivers, and anyone (of any age) who wants to party in style. Choose from yummy smoothies, frozen drinks, wine-free sangrias, lemonades, fi zzes without the sloe gin, and more!

Sparkling Agua FrescasSpanish for “fresh waters,” agua frescas are a combination of fruits, flowers, or seeds blended with sugar and water. They are popular in Mexico, Central America, the Caribbean, and the United States. While they are sold primarily by street vendors, they now are seen on menus and in the popular juice bars. The following fruits lend themselves to an agua fresca rather than a cooked, strained syrup.

Combine all the ingredients in a blender or food processor and blend until smooth. Pour mixture through a fine mesh sieve into an airtight container and store in the refrigerator for up to 4 days.

To make a glass of sparkling honey-dew agua fresca: Pour ½ cup cantaloupe syrup into a glass, add seltzer, and mix gently. Add ice and serve.

1 fresh honeydew melon, cut

into chunks

½ cup tangerine juice or blood

orange juice

3 tablespoons agave nectar

2 tablespoons lime juice

Honeydew Melon Syrup/Sparkling Honeydew Agua FrescaMakes ¾ cup syrup 77

Sparkle & SplashSoda Fountain Favorites, Homemade Elixirs & Carbonated Cocktailsby Colleen Mullaney978-1-4549-1430-3 $14.95 ($15.95 Canada) | Paperback | 5 × 7�⅛ 128 pages (all in color)Territory: World | November 4, 2014

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COLLEEN MULLANEY is aan accomplished author, lifestyle expert, and featured expert for eHow with a library of more than 70 videos on entertaining, holiday ideas, kids crafts, and home deco-rating. She has written 11 lifestyle and cocktail books, including: Preschool Parties: Easy Ideas for Princesses, Pirates & Other Little People; It’s Five O’Clock Somewhere: The Global Guide to Fabulous Cocktails; and The Stylish Girl’s Guide to Fabulous Cocktails (all from Sixth & Spring), as well as Punch and Fairy Parties: Recipes, Crafts, and Games for Enchanting Celebrations (both Chronicle Books). Recently, she hosted a seminar at the FestiGals weekend in New Orleans with guest speaker Hoda Kotb.and “The Year’s Pastry Chef.” Elisabeth Johansson lives in Sweden.

THE HOTTEST KITCHEN GADGETS are machines that trans-form ordinary tap water into seltzer. Best of all, that freshly carbonated water makes a great base for fl avored seltzers, delicious cocktails, and even yummy dessert drinks that everyone will love. These 100 sparkling recipes—including a Classic Bourbon Smash, Lemon Sangria, Espresso Soda Float, and Pineapple Mint Soda—let you create a homemade syrup, customize your drink, use ingredients you trust, and get creative with your mixology.

Christie’s World Encyclopedia of Champagne & Sparkling Wineby Tom Stevenson, Essi Avellan, MW978-1-4027-7224-5 $40.00 ($44.00 Canada) | Hardcover with Jacket | 8�½ × 11192 pages (all in color)Territory: US/Can | September 2, 2014

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Food, Eater National, Food Republic, Chowhound.com, Grub Street, and Serious Eats

• Specialized mailing with small jars of honey to key media outlets • Digital culinary catalog• Included in the culinary landing page • Blads available

TOM STEVENSON has been writing about wine for more than 30 years and is regarded as the world’s leading authority on Champagne. He has written 23 books, the most important of which have been published internationally by more than 50 publishers and translated into over 25 languages. In 1986, his book Champagne (Wilson, Philip Publishers, Limited) became the fi rst wine book to win four literary awards, establishing Stevenson’s 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 Sotheby’s Wine Encyclopedia (DK Publishing, Inc.), with sales of more than 1.5 million in all editions worldwide.

ESSI AVELLAN, MW is one of the world’s most exciting and tal-ented young wine writers. She is the fi rst Master of Wine from Fin-land and the second ever from the Nordic countries, and received the Tim Derouet Memorial Award and the Lily Bollinger Medal for excellence in the Master of Wine examination. She is the author of A Journey To Champagne (Tammi Class) and a cofounder and managing editor of FINE Champagne Magazine. Learn more about her at essiavellan.com (website is in both Finnish and English).

THE AWARD-WINNING BOOK on Champagne and sparkling wine is now fully revised and expanded! Created for Christie’s, the world’s larg-est wine auctioneer, this edition features all-new photography, nearly 175 additional pages—including expanded sections on up-and-coming sparkling wine territories and Champagne itself—plus updated tasting notes. With wine auctions at an all-time high, this defi nitive guide is a must-have for Champagne connoisseurs!

American SpiritAn Exploration of the Craft Distilling Revolutionby James Rodewald978-1-4549-0533-2 $24.95 ($26.95 Canada) | Hardcover with Jacket | 5�⅛ x 8�¼ 256 pagesTerritory: World | September 2, 2014

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JAMES RODEWALD is the former Drinks Editor for Gourmet magazine (1998-2009). Since Gourmet shuttered, he has edited several wine and spirits books and authored a piece on the history of single-malt Scotch for Sterling Epicure’s Barrels & Drams by William Dowd.

CRAFT DISTILLING HAS EXPLODED in the United States—and James Rodewald, former Drinks Editor for Gourmet magazine, takes an in-depth look at the intrepid characters at the forefront of the liquid revolution. He speaks to the men and women at the heart of this remark-able industry about the challenges they face, the rewards of their hard work, and the delicious spirits they make.

16 17

BEER AND CIDER

Norm Peterson’s iconic entrance, daily slide onto the bar stool and beer-soaked retorts were a cornerstone of Cheers, a comedy that ran for 275 episodes and 11 series from 1982 to 1993. He was a hardly working accountant, fully committed bar fly and an elbow-bending antidote to the rampant excess of 1980s America. Less get-up-and-go and more sit-down-and-stay, Norm was a complete no-mark who no-one noticed in the outside world. But as soon as he was stationed on his bar stool, within arm’s reach of the beer tap and peer-ing at life through the prism of a pint glass, he assumed superhuman powers of deadpan delivery as “Norm” – and everybody knew his name. In the original pilot episode of Cheers, Norm (then called George) was the first customer and he only said one word. And that word was ‘beer’. Norm’s relationship with beer was a devoted if not discerning one. Ice cold and wet were the cri-teria, he wasn’t too fussed for flavour* and drank steadily at a rate of 87 sips every two hours. Even though Samuel Adams Boston Lager was emerging as one of the first microbrews in the early 1980s, Norm was very much a ‘macrobrew’ man whose love for beer fuelled some of the finest lines in comedy sitcom history.

* The beer served on the Cheers set, complete with working bar, was a 3.2% lager that would be topped up with salt to maintain the head retention under the hot studio lights.

DON’T DRINK AND PILE DRIVE When Andre Rene Rusimoff was 12 years old, he was 1.9m (6 ft 3 in) tall, weighed over 108 kg (240 lbs) and had to be taken to school in a truck driven by Samuel Beckett who talked to him about cricket. It sounds absurd, even by Beckettian standards but these are the kind of big, bizarre things that happened in Andre’s life. Born near the French Alps in 1946, he was diagnosed early on with acromegaly, a rare glandular syndrome which produces excess hormones and accelerates growth – especially in the head, hands and feet. Andre always knew the disease would sig-nificantly curtail his life but instead of staring mournfully at his oversized shoes, he became the greatest professional wrestler that ever lived. Around 2.26m (7ft 5 in) tall and weighing 226 kg (500 lbs), the “Eighth Wonder of the World” dominated world wrestling for the best part of 20 years and was the inaugural inductee into the WWF Hall of Fame. Andre was also fearless at the bar, where he drank beer like mere mortals drank water, a feat made easier by the fact that, in the USA during the 1970s and before the craft beer movement had taken hold, beer actually tasted like water. Andre consumed insipid American beer with the throwaway contempt it deserved. It is said that, on average, he consumed the equivalent of 53 bottles of Budweiser. Every. Single. Day. While Andre used alcohol to deaden the dis-comfort caused by his dilapidating condition, he didn’t like drinking by himself and, wherever he

BEER LEGENDS

went, he would always insist on picking up the bar tab. When Arnold Schwarzenegger tried to sneak off to pay the bill himself, Andre picked Arnie up instead and didn’t put him down until he put his credit card away. Andre went on to star in numerous films and TV Series. His most famous role was as Fezzik, the gentle giant, in The Princess Bride. During filming he ran up a £23,000 bar bill at his Lon-don hotel and was politely asked by the director to stop coaxing his co-stars out to the pub. Sadly, in his 40s, despite several operations to ease his pain, Andre’s disease tightened its grip and, towards the end, he found it difficult to walk, let alone wrestle. Days after the death of his adored father, Andre passed away in his sleep from a heart attack, aged just 47.

16

NORM PETERSON FROM CHEERS

“I came. I drank. I stayed”

NORM PETERSON’S MOTTO

“Can I pour you a beer, Mr. Peterson?”“A little early, isn’t it, Woody?”“For a beer?”“No, for stupid questions.”

“ Hey, Mr. Peterson, Jack Frost nipping at your nose?”

“ Yep, now let’s get Joe Beer nipping at my liver, huh?”

“What would you say to a beer, Normie?” “Daddy wuvs you.”

“What do you say, Norm?” “ Any cheap, tawdry thing that will get me a beer.”

“How’s it going, Mr. Peterson?” “Poor.”“I’m sorry to hear that.” “No, I mean pour.”

“Pour you a beer, Mr. Peterson?”“ Alright, but stop me at one....make that one-thirty.”

“What’s going on, Mr. Peterson?” “ The question is what’s going in Mr. Peterson. A beer please, Woody.”

INSPIRED BY ITS SUCCESSFUL RUN at the Edinburgh Fringe Fes-tival, this dryly humorous cultural history is made for those who long to drink less—but better. The Thinking Drinker’s Guide to Alcohol celebrates liquor’s infl uence on life, love, literature, and learning through the ages—from Ancient Egypt to the gin-drenched debauchery of eighteenth-century London to absinthe-induced French impressionist art.

The Thinking Drinker’s Guide to AlcoholA Cocktail of Amusing Anecdotes and Opinion on the Art of Imbibingby Ben McFarland and Tom Sandham978-1-4549-1281-1$24.95 ($26.95 Canada) | Hardcover | 6�½ x 9224 pages (all in color)Territory: US/Can | November 4, 2014

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• Pitch for gift guide roundups • Online coverage targeting beverage and spirit blogs and websites• Off er giveaways to prominent bloggers  • Social media campaign through author platforms• Goodreads giveaway• Holiday Gift Guide landing page• Submit for major food and beverage awards

BEN MCFARLAND has been named “British Beer Writer of the Year” three times. He is the author of two award-winning books on beer, Good Beer Guide West Coast USA (cowritten with Tom Sandham; CAMRA Books) and World’s Best Beers: 1000 Unmissable Brews from Portland to Prague (Jacqui Small LLP), as well as the forthcoming Boutique Beer (Barron’s Educational Series). In addi-tion to being the pubs and bars reviewer for Time Out London, Ben also writes about beer and spirits for numerous magazines and national newspapers.

TOM SANDHAM is an award-winning drinks writer and frequent contributor to a host of magazines and newspapers, including Esquire, The Spectator, Independent, Observer, and Jamie Oliver’s Jamie Magazine. He is also a cocktail blogger for the Times online, the editor of The World’s Top 50 Bars, and coauthor of the award-winning Good Beer Guide West Coast USA (CAMRA Books) and WKD Good Kebab Guide (Bray Leino). Tom has appeared on radio and television, hosted industry awards ceremonies, and consulted for the leading spirits companies

CA

LI

FO

RN

I A

N

W E

S

PINE MOUNTAIN-CLOVERDALE

PEAK

SAN

PABLO

BAY

BENNETTVALLEY

MAYACAMASMOUNTAINS

SONOMAMOUNTAIN

MOONMOUNTAIN

DIST.

DRY CREEK VALLEY

ALEXANDER VALLEY

NORTHERNSONOMA

FORT ROSS-SEAVIEW

GREEN VALLEY OFRUSSIAN VALLEY

KNIGHTSVALLEY

CHALKHILL

RUSSIAN RIVERVALLEY

SONOMACOAST

LOSCARNEROS

SONOMAVALLEY

SONOMAVALLEY

SONOMACOAST

ROCKPILE

SONOMAMENDOCINO

L AKE

NAPA

MARIN

SANFR ANCISCO

Cloverdale

Healdsburg

Sebastopol

SantaRosa

CotatiSonoma

Ronnert Park

Petaluma

Wines of CaliforniaThe Comprehensive Guideby Mike DeSimone and Jeff Jenssen, foreword by Michael Mondavi, preface by Kevin Zraly978-1-4549-0448-9$24.95 ($26.95 Canada) | Hardcover with Jacket | 7 x 9592 pagesTerritory: WEX* | September 2, 2014

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• 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• 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

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 Entertain-ing 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.

FROM 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 state’s myriad wine-growing regions, including detailed listings of outstanding producers with individual tasting notes. Enjoy wine-maker interviews, local chef recipes with wine pairings, photos of wineries and labels, and much more.

978-1-4027-8625-9$24.95 (Canada $29.95)

ALSO AVAILABLE

Kevin Zraly Windows on the World Complete Wine Course30th Anniversary Editionby Kevin Zraly978-1-4549-1364-1$27.95 ($30.95 Canada) | Hardcover with Jacket | 8�½ x 9�¼ 368 pages (all in color)Territory: World | October 14, 2014

• Prepublication media lunch for 10-15 key NYC-based journalists• Trade mailing (Publishers Weekly, Booklist, Library Journal,

Kirkus)• Review copy mailing to men’s, wine, and beverage magazines, and

to wine writers at daily newspapers• Outreach to national and local TV producers• Gift guide roundups• Sell sheet on Kevin Zraly brand plus a “Wine as Gift” fact sheet• Kevin Zraly landing page with promotion on Sterling’s social-

media platforms• Regional Press Tour: NYC, DC, Philadelphia, Boston• Outreach to key wine blogs and websites off ering excerpts and

book giveaways • Advertising including: the New York Times holiday ad; Publisher’s

Weekly ad to coincide with publication; and ads in select wine/restaurant trade publications

• Promotional item: corkscrew

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 Zraly’s Windows on the World Complete Wine Course was fi rst published in 1985 and has sold more than three million copies. His honors include Lifetime Achievement Awards from the James Beard Foundation and Euro-pean Wine Council, and the James Beard Award for the Wine and Spirits Professional of the Year. He has been featured in the New York Times, People magazine, the Wall Street Journal, GQ, and USA Today. Kevin lives in New Paltz, NY.

NO ONE MATCHES KEVIN ZRALY AS A WINE EDUCATOR. Now, on its 30th anniversary, his defi nitive, 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 Zraly’s course began. User-friendly smartphone tags and audio guides are featured throughout.

Praise for Kevin Zraly and Windows on the World Complete Wine Course:“Kevin Zraly is the fi nest wine educator I have known.” —Robert Parker “ One of the best start-from-scratch wine books ever written.” —Frank Prial, the New York Times “ The great Zraly wit and his legendary front-of-the-classroom presence

are integral parts of this fresh approach.” —Wine Spectator “ A visually exciting, intelligently structured reference.” —Anthony Dias Blue, Bon Appétit“ Brims with enthusiasm . . . breezy, down-to-earth . . . Reads like an

interesting conversation.” —Chicago Tribune “ The liveliest short course on wine ever wrapped between two covers.” —Boston Globe“As entertaining as it is informative.” —New York Daily News

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Front cover photography from Wild Spice by Arun Kapil, Image by Yuki Sugiura © Pavilion