Culinary Catalog Trade Version

wiley culinary catalog catalog catalog catalog catalog

wiley culinary catalog

wiley culinary[[[ 20112011201120112011 ]]]

SEE

NEW FREE

FREIGHT

TERMS

INSIDE

GO GREEN Provide your email address

W i l e y C u l i n a r y C a t a l o g [ 2 0 1 1 ]

http://issuu.com/action/page?page=12











new springnew spring

wiley222

mastering the art of mexican cooking

223

more ideas for using mexican sauces

1 pound tomatillos (about 12), husked and rinsed

3 ounces guajillo chiles (12), wiped clean,

stemmed, slit open, seeded, and deveined

4 cups (or more) water

¼ teaspoon aniseed

¼ teaspoon dried oregano, preferably Mexican

1 teaspoon fine salt, or 2 teaspoons coarse salt

2 large garlic cloves, peeled

2 tablespoons mild olive oil

1¼ pounds beef sirloin or chuck, excess fat removed

and meat finely chopped (or 1 pound ground beef)

1 recipe classic Guacamole (page 000),

leaving the avocado especially chunky

12 corn tortillas

¼ cup vegetable oil

PuT the tomatillos and chiles in a 3- to 4-quart heavy sauce-

pan or pot, add the 4 cups of water (or more to cover the toma-

tillos), and bring the water to a simmer over medium-high

heat. Lower the heat and simmer gently, turning the tomatillos

and chiles occasionally, until the tomatillos have turned a kha-

ki-green color and are tender, but still intact, about 15 minutes.

If necessary, let the tomatillos stand in the pan off the heat for

up to 15 minutes longer or until the tomatillos are fully cooked

through. Gently drain the tomatillos and chiles in a sieve set

over a large bowl, being careful to keep the tomatillos intact

and reserving the cooking liquid.

GRIND the aniseed, oregano, and salt together in a clean coffee

or spice grinder, then put the spice mixture in the blender jar

along with the garlic, tomatillos, and chiles. Blend until smooth,

adding a little of the reserved cooking liquid if necessary to

help blend. Be careful when you’re blending hot ingredients:

Hold the top on with your hand wrapped in a towel, and if you

can, work in batches to avoid blending with a full jar. Strain the

sauce through a medium-mesh sieve and into a bowl.

WIPE the saucepan clean, and heat the olive oil in the sauce-

pan over medium-high heat until it shimmers. Carefully

pour the sauce into the oil (it may splatter), and let the sauce

simmer, stirring often, until it has thickened slightly, 5 to 7

minutes. To avoid making a mess of your stove, use a splatter

screen or partially cover the pot.

ADD the rest of the reserved cooking liquid and return the

sauce to a boil. Add the beef, stirring to break up the meat (a

sturdy whisk is great for this) and simmer vigorously, stir-

ring occasionally, until the sauce is just thick enough to coat

the meat (like a thin Bolognese sauce or Sloppy Joe mixture),

about 15 minutes. Season to taste with additional salt, and

keep the sauce warm.

SOFTEN the tortillas then fill them (see page 000), using 2

tablespoons of guacamole for each tortilla. Transfer 3 rolled,

filled tortillas to each of 4 plates, and spoon the meat sauce

generously over them. Serve immediately.

Serve them with rice, beans, or any other side you like (pages

000-000).

The meat sauce keeps in the refrigerator for up to one day.

TangY guacamole encHiladas

wiTH guaJillo-TomaTillo beef

encHiLadas de GUacaMoLe con saLsa

i have a very good friend who ran a hotel with a restaurant in coatzacoalcos, veracruz, and the cooks there made

this incredibly delicious dish and called it tacos norteños, or tacos from the north. i’ve never seen it in the north,

or anywhere else for that matter, so i don’t know about that title. their invention seems more like enchiladas

con guacamole to me—you roll my lively guacamole in tortillas and top it with a tangy sauce of tomatillos and

beef—but either way, it’s a fantastic alternative to serving guacamole in a bowl.

makes 12 enchiladas active time: 1¼ hours start to finish: 11⁄2 hours

Savory Taco chicken Pizza wiTh

Guacamole and chiPoTle SalSa

A viewer sent a “Dear Food Network” question challenging me to come up with a

pizza packed with loads of flavor. I love a challenge and I love tacos, and so I came up

with a pizza topped with all the good flavors of the Mexican specialty. These pizzas

are truly addictive, totally easy, and simple to make. The sweet, hot, and savory flavors

play off each other, and the underlying component of heat is never overwhelming.

Serves 6 to 8

2 to 3 boneless, skinless chicken breast halves (about 1 pound)

About 1⁄4 cup Taco Blend (page 000)

1⁄4 cup canola oil

1 pound store-bought pizza dough

1⁄4 cup olive oil

1 cup shredded sharp cheddar cheese

1 cup shredded mozzarella cheese

1 cup Zesty Guacamole (page 000)

1 cup Chipotle Salsa (page 000)

1⁄2 cup sour cream

1⁄4 cup chopped fresh cilantro

To PrePare: Using a meat mallet or the bottom of a small, heavy skillet, gently pound

the chicken breasts until thin. Rub the meat with about 3 tablespoons of the taco season-

ing and then lay the pieces in a large glass or ceramic dish and pour the canola oil over

them. Turn to coat, cover, and refrigerate for about 30 minutes.

Prepare a moderately hot fire in a charcoal or gas grill and oil the grill grates.

When the grill is hot, lift the chicken from the marinade, letting any excess drip off. Grill

the chicken until cooked through, about 3 minutes per side. Remove from the grill and let

the chicken cool. When cool enough to handle, cut into bite-size cubes. AU: maybe give

alternative oven directions here, as you have done below for the pizzas?

Meanwhile, on a lightly floured surface, cut the pizza dough into 4 equal pieces. Roll

the pizza dough into thin circles, rub the dough circles on both sides with the olive oil,

and dust lightly with the remaining 1 tablespoon of taco seasoning. Carefully transfer the

dough circles to the grill and cook until crispy and lightly browned, 1 to 2 minutes per side.

Meanwhile, in a medium bowl, mix together the cheeses. While the dough is still on the

grill, top the dough circles with equal amounts of cheese and then with equal amounts of

chicken. Grill over a cool part of the grill, covered, until the cheese melts and is bubbling,

3 to 4 minutes. (Alternatively, bake the pizzas in a 350°F oven for 3 to 4 minutes, or until

the cheese is bubbling.)

Top the pizzas with the guacamole, salsa, sour cream, and cilantro. Cut into wedges

for serving.

46 Simply Done Well Done

018-049 McCargo_APPTZR.indd 46

10/5/10 2:19 PM

Appetizers with Gusto 47

018-049 McCargo_APPTZR.indd 47

10/5/10 2:19 PM

TrulyMexicanRoberto Santibañez978-0-470-49955-9,272pp.9x10,Hardcover,$35.00April2011

Mexican cuisine is an American favorite from coast to coast, but many people are too intimi-dated to try cooking real Mexican meals in their own kitchens. In Truly Mexican, Roberto Santibañez shows you that it’s the flavors that are complex, not the cooking. With effortless preparations and fresh, flavorful ingredients, Mexican home cooking can be simple and simply delicious. With dramatic photos that evoke bold flavors, Truly Mexican puts the real tastes of Mexico within easy reach.

more ideas for using mexican sauces

1 pound tomatillos (about 12), husked and rinsed

3 ounces guajillo chiles (12), wiped clean,

stemmed, slit open, seeded, and deveined

¼ teaspoon dried oregano, preferably Mexican

1 teaspoon fine salt, or 2 teaspoons coarse salt

1¼ pounds beef sirloin or chuck, excess fat removed

and meat finely chopped (or 1 pound ground beef)

1 recipe classic Guacamole (page 000),

leaving the avocado especially chunky

the tomatillos and chiles in a 3- to 4-quart heavy sauce-

pan or pot, add the 4 cups of water (or more to cover the toma-

tillos), and bring the water to a simmer over medium-high

heat. Lower the heat and simmer gently, turning the tomatillos

and chiles occasionally, until the tomatillos have turned a kha-

ki-green color and are tender, but still intact, about 15 minutes.

If necessary, let the tomatillos stand in the pan off the heat for

up to 15 minutes longer or until the tomatillos are fully cooked

through. Gently drain the tomatillos and chiles in a sieve set

over a large bowl, being careful to keep the tomatillos intact

and reserving the cooking liquid.

GRIND the aniseed, oregano, and salt together in a clean coffee

or spice grinder, then put the spice mixture in the blender jar

along with the garlic, tomatillos, and chiles. Blend until smooth,

adding a little of the reserved cooking liquid if necessary to

help blend. Be careful when you’re blending hot ingredients:

Hold the top on with your hand wrapped in a towel, and if you

can, work in batches to avoid blending with a full jar. Strain the

sauce through a medium-mesh sieve and into a bowl.

WIPE the saucepan clean, and heat the olive oil in the sauce-

pan over medium-high heat until it shimmers. Carefully

pour the sauce into the oil (it may splatter), and let the sauce

simmer, stirring often, until it has thickened slightly, 5 to 7

minutes. To avoid making a mess of your stove, use a splatter

screen or partially cover the pot.

ADD the rest of the reserved cooking liquid and return the

sauce to a boil. Add the beef, stirring to break up the meat (a

sturdy whisk is great for this) and simmer vigorously, stir-

ring occasionally, until the sauce is just thick enough to coat

the meat (like a thin Bolognese sauce or Sloppy Joe mixture),

about 15 minutes. Season to taste with additional salt, and

keep the sauce warm.

SOFTEN the tortillas then fill them (see page 000), using 2

tablespoons of guacamole for each tortilla. Transfer 3 rolled,

filled tortillas to each of 4 plates, and spoon the meat sauce

generously over them. Serve immediately.

Serve them with rice, beans, or any other side you like (pages

000-000).

The meat sauce keeps in the refrigerator for up to one day.

beef—but either way, it’s a fantastic alternative to serving guacamole in a bowl.

1¼ hours start to finish: 11⁄1⁄1 2⁄2⁄ hours

ROBERTO SANTIBANEZ

TRULY MEXICAN

Appetizers with Gusto 47

simply donewell done

aaron mccargo, jr.

Simply Done,WellDoneAaron McCargo978-0-470-61533-1,240pp.7x9,Paper,$19.95April2011

Simply Done, Well Done is the new cookbook from Aaron McCargo, the fast-rising star of the Food Network’s Big Daddy’s House. Simple, flavorful, and down to earth, these mouth-watering recipes are sure to satisfy every member of the family. Leaving out fussy cook-ing techniques and hard-to-find ingredients, McCargo serves up 120 recipes for bold and satisfying dishes life Spicy Beef Quesadillas, Jerk Chicken with Smoke Gouda Sandwiches, and Tiramisu Cupcakes.

1W i l e y C u l i n a r y B a C k l i s t C a t a l o g [ 2 0 1 1 ]

W i l e y C u l i n a r y C a t a l o g [ 2 0 1 1 ] n e W s p r i n g t i t l e s [ 2 0 1 1 ]

ne

W sp

rin

g t

itl

es


AvecEricA Culinary Journey with Eric RipertEric Ripert978-0-470-88935-0,272pp.7-3/4x9-7/8,Hardcover,$34.95AvailableNow

Based on his popular PBS TV program of the same name, Avec Eric follows culinary superstar Eric Ripert as he explores the culture and

culinary traditions of regions around the world, then re-turns to his home kitchen to create dishes celebrating the delicious bounty of each one. Mirroring the show’s sense of adventure and deep appreciation for fresh, local ingre-dients, the book is part travelogue, part cookbook, with 125 fresh, exciting recipes drawn from Ripert’s journeys from Tuscany to Sonoma to the Hudson River Valley.

FallingOfftheBoneJean Anderson978-0-470-46713-8,272pp.8x9,Hardcover,$29.95AvailableNow

From legendary cookbook author and food writer Jean Anderson comes Falling Off the Bone, a collection of luscious recipes for simple,

delicious meat dishes just like grandma used to make, but updated for contemporary kitchens and tastes. These quintessential comfort food recipes are ideal for virtually any cut of beef, pork, lamb, or veal. Anderson shows you how to use slow cooking methods like braising and roasting to coax amazing flavors out of even the most common and affordable cut.

FreshfromtheMarketSeasonal Cooking with Laurent TourondelLaurent Tourondel978-0-470-40242-9,336pp.9x10,Hardcover,$35.00AvailableNow

From the first pale-green shoots of April asparagus to December’s robust porcini

and creamy sunchokes, food at its seasonal peak offers brilliant flavors. In Fresh from the Market, Chef Laurent Tourondel presents fantastic recipes based on the seasonal, market-driven cooking philosophy that has made him one of America’s most successful chefs and restaurateurs. This richly photographed cookbook offers 167 recipes organized by season covering cocktails, appetizers, soups, salads, main dishes, and desserts.

EscoffierLe Guide CulinaireH. L. Cracknell, R. J. Kaufmann, and Georges Auguste Escoffier978-0-470-90027-7,646pp.7-1/4x9-5/8,Hardcover,$70.00April2011

When George Auguste Es-coffier published the first edition of Le Guide Culinaire in 1903, it instantly became the must-have resource for

understanding and preparing French cuisine. A century later, it remains the classic reference for professional chefs and this is the only completely authentic, unabridged Eng-lish translation on the market. This edition include all-new Forewords, a memoir of the great chef by his grandson Pierre, and more than 5,000 narrative recipes for all the staples of French cuisine.

falling off the bone

Jean Anderson

E S C O F F I E R

T h e f i r s t t r a n s l a t i o n i n t o E n g l i s h b y

H L CRACKNELL R J KAUFMANN

L E G U I D E C U L I N A I R E

2 W i l e y C u l i n a r y B a C k l i s t C a t a l o g [ 2 0 1 1 ] prices subject to change

ne

W s

pr

ing

tit

le

s


Brewing Up a BusinessAdventures in Beer from the Founder of Dogfish Head Craft Brewery, Revised and Updated, 2nd EditionSam Calagione978-0-470-94231-4,296pp.6x9,Paper,$18.95February2011

Starting with nothing more than a home brewing kit, Sam Calagione built Dogfish Head Craft Brewery from a tiny operation to one of the fastest growing, award-winning breweries

in America by dreaming big, working hard, and thinking differently. In this newly updated second edition, Calagione offers a deeper real-world look at the brewing industry and what it takes to operate and grow a successful business. With a generous pour of amusing anecdotes from his brewing adventures, Calagione makes a compelling argument for keeping his business small and artisanal, despite growing demand for his product. “Rarely is a book as good as a beer, but this one is.”—Bob guccione Jr., founder of Spin and Gear magazines

Student’sVegetarianCookbookForDummiesConnie Sarros978-0-470-94291-8,360pp.6-1/8x9-1/4,Paper,$16.99June2011

This book gives the growing popu-lation of vegetarian students the instruction and recipes they need to enjoy fast and fun vegetarian cook-ing. Specially designed for students, the book offers quick-fix recipes and

plenty of money-saving tips.

Connie SarrosCoauthor of Gluten-Free Cooking For Dummies

• Keep vegetarian on campus

• Shop for dishes that are budget-conscious

• Make more than 100 quick, easy, and tasty recipes

Learn to:

Student’s Vegetarian

Cookbook

Making Everything Easier!™

IntenselyChocolateCarole Bloom978-0-470-55101-1,224pp.8x8-1/2,Hardcover,$29.95AvailableNow

This collection of 100 chocolate-based recipes includes everything from cakes and cupcakes, to truffles and tarts, to ice cream and more. With

sumptuous photography, helpful guidance on ingredients and techniques, and simple instructions, it’s ideal for home confectioners of any skill level.

365VegetarianMealsBetter Homes and Gardens978-0-470-88660-1,448pp.8x9,Paper,$19.95April2011

365 Vegetarian Meals is filled with a year’s worth of fast, easy-to-make, and hearty meals. These sim-ple, yet innovative meal ideas include breakfasts,

lunches, dinners, and everything in between—all full of healthful ingredients like grains, legumes, and vegetables.

TheChocolateTherapistA User’s Guide to the Extraordinary Health Benefits of ChocolateJulie Pech978-0-470-61351-1,288pp.5-1/2x8-1/2,Paper,$14.95AvailableNow

People are starting to realize that chocolate, especially of the dark variety, is actually good for you. The Chocolate Thera-pist shows you how to indulge your love for chocolate while

protecting yourself against more than 60 ailments, from Alzheimer’s to obesity.

GardenFreshMealsBetter Homes and Gardens978-0-470-93750-1,304pp.7-3/8x9-1/8,Paper,$19.95April2011

Garden Fresh Meals offers a ton of delicious recipes that make the most of your backyard bounty—from light summer salads to hearty

winter roasts. With a broad range of innovative, tasty, and simply meals, there’s something here for everyone in the family to savor.

intensely chocolate100 scrumptious recipes for true chocolate lovers

CAROLE BLOOM

365656365656365656vegetarianvegetarianmeals

inspiring meals for every day of the year

Julie Pech

The Chocolate TherapistJulie Pech

A U

ser’s Guide to the E

xtraordinary H

ealth Benefi ts of C

hocolateThe Chocolate Therapist

A User’s Guide to the Extraordinary Health Benefi ts

of Chocolate

Yes, it’s true. Chocolate is one of the healthiest foods you can eat—in fact, so healthy that research has shown it can be helpful for everything from allergies to vitamin defi ciencies. It can even help you combat weight gain. With the knowledge and guidance you’ll fi nd in The Chocolate Therapist, you’ll learn how to enjoy a little chocolate every day, guilt-free, for the benefi t of your health and without gaining weight.

Chocolate expert Julie Pech fi lls you in on the history and production methods of chocolate, reveals its many health benefi ts, and guides you on how to select and consume the healthiest and tastiest brands. You’ll discover how to make the most of your love of chocolate with:

• Chocolate remedies for more than sixty alphabetized ailments

• A wine & chocolate pairing section including over forty wines with three chocolate pairings each

• A brief history of chocolate and bean-to-bar production methods

• The Chocolate Bible: A unique compilation of Web sites, chocolate companies, international brands, and research sites

• “Where Do You Hide Your Chocolate?”—fun stories from closeted chocolate lovers

Complete with a comprehensive chocolate dictionary and a treasure trove of irresistible chocolate recipes, The Chocolate Therapist is the ultimate, one-stop resource for anyone who loves chocolate.

The delicious way to stay healthy and happy

$14.95 USA/$17.95 CAN

JULIE PECH, CHt, has a degree in psychology and is a certifi ed hypnotherapist. She’s also a nutrition educator with over 350 hours of holistic nutrition training. She owns a chocolate shop that produces healthful chocolates with all-natural ingredients including nuts, berries, spices, and organic flavoring oils. Pech speaks up to twenty times a month to various groups about chocolate and health, teaches classes on pairing chocolates with wines and teas, hosts fund-raisers and charity events, and travels on cruise ships as a guest lecturer speaking about chocolate.

© D

ania

l Gri

ggs

Health /Nutrition

More than 200 delicious recipes, tips and ideas for seasonal cooking and enjoying produce at its just-picked peak

GARDEN FRESHMealsRESHMealsRESH


ne

W sp

rin

g t

itl

es


40. you can trust a skinny cook

when this roll comes together, it’s almost like a stained glass window. you can see the

shrimp, mango and herbs through the thin skin of the rice paper wrapper. if you like

design, cake decorating or accessorizing, this recipe is for you.

if you’re not so much about presentation or fuss, you can still play. Just see the can’t

wrap your head around it? tip.

For extra flavor, serve this with the Spicy peanut Sauce on page 000 (and you want

to, you really, really want to); it’s an extra 47 calories per tablespoon. the nuoc chom

is 11.

shrimp and mango summer rollsnutrition

inForMation

(per SerVinG):

calories 277, carbs 18g Fiber 2g,

Protein 12g total Fat 17g satu-

rated Fat 23g

prep tiMe: 15 minutes total tiMe: 20 hours, including cooking and cooling time MakeS 8 servings SerVinG Size: 21 ⁄2-inch slices

1. the easiest way to make summer rolls is

with an assembly-line style precision, so let’s

set it up: Prepare the shrimp, mango, bean

sprouts, mint, basil, cilantro and lettuce leaves

and organize the ingredients in individual

bowls or piles on a larger platter or cutting

board. Place a skillet of warm water on

the counter, and be sure the skillet is wide

enough so that each wrapper can lay flat.

lay a dry kitchen towel on the counter near

the skillet; this is where you will make the roll.

Prepare a platter with a slightly damp kitchen

towel so that you can cover the completed

rolls and prevent them from drying out.

2. lay a wrapper in the warm water and

remove when it feels like wet plastic wrap,

about 10 to 20 seconds depending on the

heat of the water (you want it as hot as

you can comfortably touch it, the hotter the

better). Place the flexible wrapper on the

dry towel and place 1 piece of lettuce in

the bottom third of the wrapper. top with

3 slices of shrimp and some mango, sprouts

and herbs. roll, tucking the sides in, burrito

style. Place on the platter and cover with the

slightly damp towel. repeat with the remain-

ing wrappers.

3. serve the rolls whole, or slice on the

bias. serve with nuoc cham for dipping, if

desired.

12 large shrimp, cooked and halved

lengthwise

1 small ripe mango, cut into long,

thin matchsticks

2⁄3 cup fresh bean sprouts

1⁄2 cup fresh mint leaves

1⁄2 cup sliced fresh basil leaves

1⁄2 cup fresh cilantro leaves

6 large leaves of Boston or red leaf

lettuce, sliced in half

8 spring roll wrappers, plus a few

as they’re fragile (see tip below)

1⁄2 cup nuoc cham (optional))

Skinny kitchen tip § double Vision

we slice the shrimp in half so that you end up

with what looks like more shrimp per serving.

Since you can see the colors through the

wrapper, we want to emphasize that bounty.

Skinny kitchen tip § cooking raw

Frozen Shrimp

do you buy your shrimp in bulk, frozen and

raw? Good for you! that’s the freshest, least

expensive and best way to buy shrimp (unless

you live in shrimpin’ country, in which case

you can get it fresh off the boat, you lucky

duck).

if your shrimp is frozen, you have two

options: defrost them overnight in the fridge

before you cook them, or go straight from the

freezer to cooking. either way, to cook the

shrimp, flavor a pot of water with a bay leaf,

half a lemon and some thyme branches. cook

until the shrimp turn pink and just begin to

curl, about 3 minutes if you defrosted your

shrimp and up to 10 minutes if they are frozen

solid.

172 HEALTHY COOKING AT HOME

POULTRY AND MEAT 173

JERK CHICKEN

You can substitute other meats such as lean pork or beef for the chicken thighs we suggest here,

but we believe that the texture of thighs is a good match to the intense heat of the grill. If you

can’t find skinless boneless thighs in your market, you can very easily pull away the skin and cut

out the thigh bone. You can serve the chicken with XXX [AQ?]. You can also broil the chicken.

MAKES 6 SERVINGS

1. Trim any visible fat from the chicken thighs and cut away any gristle or cartilage. Transfer

to a baking dish. Set aside.

2. For the jerk rub, grind the allspice berries, cinnamon, and nutmeg to a powder in a spice

mill or mortar and pestle.

3. Combine the ground spices with the green onion, onion, chile, rum, salt, and pepper in a

food processor and puree until a thick paste forms. (This can be done entirely in the mor-

tar and pestle, if you are using one.)

4. Spread the jerk rub over all surfaces of the chicken thighs with your fingers. Cover and

marinate in the refrigerator for at least 4 and up to 12 hours.

5. Prepare a grill for a medium-high fire. If using coals, they should be glowing red with a

moderate coating of white ash.

6. Place the chicken thighs on the grill. Grill undisturbed on the first side until browned,

about 4 minutes. Turn the chicken over and continue grilling until cooked through (165°F),

4 to 5 minutes more.

ROASTING AND PEELING PEPPERS, GRILLING (xxx)

12 skinless, boneless chicken thighs

JERK RUB

1 tbsp allspice berries

½ cinnamon stick

½ tsp grated nutmeg

2 green onions, minced

¼ cup minced onion

½ Scotch bonnet chile, minced

2 tsp dark rum

½ tsp kosher salt

½ tsp ground black pepper

To coat the chicken evenly, toss with

the jerk spice in a large plastic bag.

HeartandSoulAustralia’s First Families of WineGraeme Lofts978-1-74246-924-9,360pp.6x9,Paper,$26.95AvailableNow

A look at the famous families who pioneered the Australian wine industry over generations.

FoodographyDigital Food Photography and SylingHelene Dujardin978-0-470-93213-1,272pp.7-3/8x9-3/16,Paper,$29.95May2011

Tips and techniques for styling food for the camera to look absolutely delicious.

Digital Food Photography and Styling

TheBartender’sBestFriendUpdated and RevisedMardee Haidin Regan978-0-470-44718-5,384pp.5x8,Paper,$19.95AvailableNow

A fresh update to the bestselling guide to cocktails, martinis, and mixed drinks.

the

A Complete Guide to Cocktails, Martinis, and Mixed Drinks

U P D AT E D A N D R E V I S E D

MARDEE HAIDIN REGAN

B A R T E N D E R ’ S B E S T F R I E N D

Dora and Diego Let’s CookNickelodeon978-0-470-63942-9, 128 pp.8x9,Paper,$16.95AvailableNow

Dora and Diego teach kids to make awesome (and healthy!) recipes—and learn Spanish along the way.

100PerfectPairingsMain Dishes to Enjoy with Wines You LoveJill Silverman Hough978-0-470-44634-8,192pp.5-1/2x8-5/8,Hardcover,$16.95April2011

This simple guide makes matching main dishes with your favorite wines as easy as can be. It features 100 tempting recipes to suit almost any occasion, from a weeknight dinner to a cel-ebration brunch, and covers 12 common varietals.

TheUltimateAppetizersBookMore than 450 No-Fuss Nibbles and Drinks Plus Simple Party Planning TipsBetter Homes and Gardens978-0-470-63414-1,480pp.6-7/16x9-3/16,Paper,$19.95AvailableNow

No matter what your party style is—casual, dressy, or just plain fun—nothing says party like tasty appetiz-

ers. This unique collection features more than 450 recipes for everything from quick dips and snack mixes to elegant pastries and bite-sized sweets.

100perfect pairings

Jill Silverman

Hough

main dishesto enjoy with wines you love


ne

W s

pr

ing

tit

le

s


new spring

40. you can trust a skinny cook

when this roll comes together, it’s almost like a stained glass window. you can see the

shrimp, mango and herbs through the thin skin of the rice paper wrapper. if you like

design, cake decorating or accessorizing, this recipe is for you.

if you’re not so much about presentation or fuss, you can still play. Just see the can’t

wrap your head around it? tip.

For extra flavor, serve this with the Spicy peanut Sauce on page 000 (and you want

to, you really, really want to); it’s an extra 47 calories per tablespoon. the nuoc chom

is 11.

shrimp and mango summer rollsnutrition

inForMation

(per SerVinG):

calories 277, carbs 18g Fiber 2g,

Protein 12g total Fat 17g satu-

rated Fat 23g

prep tiMe: 15 minutes total tiMe: 20 hours, including cooking and cooling time MakeS 8 servings SerVinG Size: 21 ⁄2-inch slices

1. the easiest way to make summer rolls is

with an assembly-line style precision, so let’s

set it up: Prepare the shrimp, mango, bean

sprouts, mint, basil, cilantro and lettuce leaves

and organize the ingredients in individual

bowls or piles on a larger platter or cutting

board. Place a skillet of warm water on

the counter, and be sure the skillet is wide

enough so that each wrapper can lay flat.

lay a dry kitchen towel on the counter near

the skillet; this is where you will make the roll.

Prepare a platter with a slightly damp kitchen

towel so that you can cover the completed

rolls and prevent them from drying out.

2. lay a wrapper in the warm water and

remove when it feels like wet plastic wrap,

about 10 to 20 seconds depending on the

heat of the water (you want it as hot as

you can comfortably touch it, the hotter the

better). Place the flexible wrapper on the

dry towel and place 1 piece of lettuce in

the bottom third of the wrapper. top with

3 slices of shrimp and some mango, sprouts

and herbs. roll, tucking the sides in, burrito

style. Place on the platter and cover with the

slightly damp towel. repeat with the remain-

ing wrappers.

3. serve the rolls whole, or slice on the

bias. serve with nuoc cham for dipping, if

desired.

12 large shrimp, cooked and halved

lengthwise

1 small ripe mango, cut into long,

thin matchsticks

2⁄3 cup fresh bean sprouts

1⁄2 cup fresh mint leaves

1⁄2 cup sliced fresh basil leaves

1⁄2 cup fresh cilantro leaves

6 large leaves of Boston or red leaf

lettuce, sliced in half

8 spring roll wrappers, plus a few

as they’re fragile (see tip below)

1⁄2 cup nuoc cham (optional))

Skinny kitchen tip § double Vision

we slice the shrimp in half so that you end up

with what looks like more shrimp per serving.

Since you can see the colors through the

wrapper, we want to emphasize that bounty.

Skinny kitchen tip § cooking raw

Frozen Shrimp

do you buy your shrimp in bulk, frozen and

raw? Good for you! that’s the freshest, least

expensive and best way to buy shrimp (unless

you live in shrimpin’ country, in which case

you can get it fresh off the boat, you lucky

duck).

if your shrimp is frozen, you have two

options: defrost them overnight in the fridge

before you cook them, or go straight from the

freezer to cooking. either way, to cook the

shrimp, flavor a pot of water with a bay leaf,

half a lemon and some thyme branches. cook

until the shrimp turn pink and just begin to

curl, about 3 minutes if you defrosted your

shrimp and up to 10 minutes if they are frozen

solid.

172 HEALTHY COOKING AT HOME


JERK CHICKEN





MAKES 6 SERVINGS
















12 skinless, boneless chicken thighs

JERK RUB

1 tbsp allspice berries

½ cinnamon stick

½ tsp grated nutmeg

2 green onions, minced

¼ cup minced onion

½ Scotch bonnet chile, minced

2 tsp dark rum

½ tsp kosher salt

½ tsp ground black pepper



YouCanTrustaSkinnyCook140 Recipes That Love You BackAllison Fishman978-0-470-87635-0,272pp.8x9,Hardcover,$29.95April2011

Lifetime star Allison Fishman shows you how to stay thin and trim without giving up the good things in life. This is the ideal cookbook for learning how to take control of your health by taking charge in the kitchen with healthy, delicious meals dished up in the proper por-tions. 140 recipes include “Kitchen Tips” that make cooking simple and “Skinny Tips” for cutting out the calories without losing out on flavor. Packed with recipes for every meal of the day, including healthy snacks and desserts, this is the only guide you need to enjoy the foods you love in a healthy way.

You Can Trusta Skinny Cook

Allison FishmanCo-host of Lifetime’s Cook Yourself Thin

140 Recipes That Love You Back























with

THE CULINARY INSTITUTE OF AMERICA

HEALTHY COOKING

HealthyCookingatHomewithTheCulinaryInstituteofAmericaThe Culinary Institute of America978-0-470-05233-4,320pp.9-1/4x10,Hardcover,$34.95January2011

The Culinary Institute of America’s Healthy Cooking at Home brings vibrant, modern, flavorful cooking techniques to the health-minded home cook. Familiar favorites like Chicken Burritos are remade the healthy way, and exotic dishes like Pumpkin, Zucchini, and Chickpea Tagine show how truly tasty health-ful food can be. With step-by-step techniques from the experts at the CIA, plus detailed information on nutrition and ingredients and lavish full-color photographs throughout, this is the essential guide to cooking delicious, healthy food at home.


ne

W sp

rin

g t

itl

es


SamtheCookingGuyJust Grill This!Sam Zien978-0-470-46793-0,272pp.73⁄8x91⁄8,Paper,$19.95April2011

You’ve got your grill and your charcoal but you’re tired of the same-old burgers, chops, and steaks. So why not fire up some fresh ideas with Sam the Cook-ing Guy? In Just Grill This, Sam Zien offers a bevy of unconven-

tional ideas that are perfect for the grill master who wants to try something new. He shows you how to cook just about anything over flames (and yes, that includes a mean hotdog and knock-your-socks-off burgers, too). Plus, Sam includes plenty of sauces, drinks, desserts, and all the other little things that make the perfect backyard barbecue complete.

101MojitosandOtherMuddledDrinksKim Haasarud978-0-470-50521-2,128pp.51⁄8x85⁄8,Hardcover,$16.95March2011

101 Mojitos and Other Muddled Drinks offers tons of variations on this traditional rum-based classic, plus dozens of other flavorful options for every taste, including caipirinhas, smashes, margaritas, and mimo-sas—all full of ripe fruits and fresh herbs bruised and crushed to messy

perfection. If you’ve got fresh ingredients on hand, you’ll find a delicious use for them here. Sensationally simple and radically refreshing, the mojito and its muddled cousins are all you need to chill out year round.

Anjum’sNewIndianAnjum Anand978-0-470-92812-7,256pp.73⁄4x93⁄4,Paper,$24.95AvailableNow

In Anjum’s New Indian, Anjum Anand presents the very best recipes from her show, The Cooking Channel’s Indian Made Easy, and many more of her favorite regional Indian dishes. Based on the simple principles of light, modern Indian food that’s ready in a flash, Anjum presents a collection of more than one hundred delicious dishes that are easy to make, quick to the table, and full of amazing flavors—including snacks and light meals, seafood, meats, rices and breads, chutneys, and much more.

GrillIt!Secrets to Delicious Flame-Kissed FoodBetter Homes and Gardens978-0-470-93277-3,372pp.91⁄8x93⁄4,Paper,$24.95April2011

New from Better Homes and Gardens, Grill It! is the ultimate visual guide to grilling and smoking, with almost 800 full-color photos that give backyard

barbecue masters step-by-step instruction on grilling meat, poultry, seafood, vegetables, and more. Tons of marinades, brines, rubs, and sauces offer plenty of variety, while a section on the basics of grilling puts perfectly tender, juicy meats within reach of even first-timers. With almost 300 recipes, Better Homes and Gardens offers the perfect companion for every outdoor feast.

Mr.Sunday’sSoupsMore Than 75 Delicious, Homemade Recipes to Bring Your Family TogetherLorraine WallaceForeword by Chris Wallace978-0-470-64022-7,240pp.7x9,Paper,$19.95AvailableNow

Known to millions as the an-chor of Fox News Sunday, Chris Wallace—also known as “Mr. Sunday”—is one of the most popular news show hosts in the country. After a long day on air,

Chris would often arrive home tired and hungry and delight at the sight of a big pot of his wife Lorraine’s soup on the burner. Those soups were so good, Chris couldn’t help but rave on air. Now, in Mr. Sunday’s Soups, Lorraine Wallace shares a wide variety of soups that are sure to please the whole family—from Tortellini Meatball to Cuban Black Bean to Chicken Garlic Stracciatella.

justgrillthis!

sam zien

&other

muddleddrinks

101mojitos

kim haasarudPHOTOGRAPHY BY ALEXANDRA GRABLEWSKI

Meat. 123

122 . Meat

Serves 4–6

11⁄4in piece of fresh ginger, peeled

4 large cloves of garlic, peeled

4 large tomatoes, chopped

2–3 green chiles, slit and deseeded

1⁄4 cup plain yogurt, stirred to break up

any lumps

11 ⁄2 tbsp ground coriander

11 ⁄2 tsp caraway seeds

10 small green cardamom pods, seeds

removed and ground

salt, to taste

4 tbsp vegetable oil

13⁄4lb cubed lamb, bone in, (use leg or

shoulder; see page 10)

1 medium–large onion, peeled and

chopped

good handful of fresh cilantro, chopped

Sindhi Lamb Curry

This dish was given to me by the mother of a friend. She is Sindhi, so although this may

seem like another traditional North Indian curry, it isn’t. It has the depth of flavor you would

expect, but isn’t as spicy. The trick is to brown the meat over a low heat without adding any

water for as long as possible. The flavor really develops as you do this. If you don’t have the

time, add a splash of water with the tomatoes and leave the lamb to cook until tender.

Using a blender, make a paste of the ginger and garlic with a splash of water. Mix with the tomatoes, green chiles,

yogurt, ground coriander, caraway seeds, ground cardamom, salt and 1 tablespoon of the vegetable oil. Place in a

non-metallic bowl and add the lamb. Stir, cover and leave to marinate in the fridge for as long as possible. Bring back

to room temperature before cooking.

Heat the remaining oil in a large nonstick saucepan, add the onion and fry until golden. Add the lamb and marinade,

and bring to the boil, stirring constantly. Cover and cook over a low heat until the lamb is cooked through, around

45-55 minutes, stirring every now and again.

Uncover and continue cooking the meat, adding no water, until the lamb has browned a little and the masala

releases oil onto the surface, around 15 minutes. Stir in the fresh cilantro and serve.

Grill It!SECRETS TO DELICIOUS FLAME-KISSED FOOD

new spring

Meat. 123

Recipes from

Indian Food Made Easy

Anjum’sNew

IndianANJUM ANAND


ne

W s

pr

ing

tit

le

s


Semi-HomemadeGreatAmericanBakeSaleSandra Lee978-0-470-64559-8,240pp.91⁄8x93⁄4,Paper,$19.95March2011

Busy moms and dads know how tough it can be to put a tasty meal on the table every night. But Sandra Lee makes it easy with her trademark 70/30 Semi-Homemade philosophy, which combines 70% ready-

made products with 30% fresh and creative touches. Now, in her Semi-Homemade Great American Bake Sale, Sandra offers more than 100 fast, simple, and delicious desserts with lus-cious full-color photography. This book, dedicated solely to desserts, gives them fun, new dessert ideas that will keep dessert fresh and interesting week after week.

BisquicktotheRescueMore Than 100 Emergency Meals to Save the Day!Betty Crocker978-0-470-91657-5,240pp.9x10,Paper,$19.95March2011

Bisquick, America’s favorite baking mix, can easily be found in most American pan-tries. Based on the immensely popular Emergency Meals feature at BettyCrocker.com,

Bisquick to the Rescue includes simple solutions for brilliant last-minute meals, from simple snacks for surprise guests to quick-to-the-table weeknight meals. This book collects the best of these Emergency Meals, with more than 125 de-liciously simple, no-fuss recipes for every need. Plus, you’ll even find 15 bonus recipes that use the brand-new gluten-free Bisquick mix!

SesameStreetCesdeCocinarRecetasdeNuestraComunidadSusan McQuillan, RD978-0-470-90885-3,128pp.8x9,Hardcover,$16.95AvailableNow

Sesame Street’s most popular cookbook is now en Español! Introducing food and cooking to young children is easy with a little help from the Sesame

Street gang. This new classic is packed with tasty recipes from Elmo, Cookie Monster, Big Bird, Abby Cadabby, and friends. Now translated into Spanish, even more kids can learn to love cooking!

BettyCrockerTheBigBookofCupcakesBetty Crocker978-0-470-90672-9,336pp.8x9,Paper,$19.95March2011

Get ready for cute decorat-ing and deliciously flavored cupcakes made easy! This delectable book features 175 scrumptious and adorable cup-cakes—all using fun decorating

ideas anyone can master and simple ingredients available anywhere. Plus, it shows you how to make almost every cupcake either from scratch or with a mix; you decide which! Recipes include kids’ favorites, like Double Chocolate Peanut Butter Cupcakes, as well as sophisticated flavors like Cara-mel Mocha Cupcakes and Maple Bread Pudding Cupcakes.

TheArtoftheChocolatierFrom Classic Confections to Sensational ShowpiecesEwald NotterPhotography by Joe Brooks and Lucy Schaeffer978-0-470-39884-5,416pp.81⁄2x11,Hardcover,$65.00January2011

Covering the full spectrum of chocolate work—from the funda-mentals of chocolate making to professional-level instruction on advanced showpiece design and assembly—The Art of the Chocolatier is the most complete and com-

prehensive guide to chocolate-making on the market. The book covers basic information on ingredients, equipment, and common techniques in the pastry kitchen, while also offering clear, step-by-step instruction on creating small candies and large-scale chocolate pieces.

More than 100 Emergency Meals to save the day!

to the Rescue

Includes all-new

gluten-free recipes

cupcakes

thebigbookof

E WA L D NOT T E R

FROM CLASSIC CONFECTIONS TO SENSATIONAL SHOWPIECES

PHOTOGRAPHY BY JOE BROOKS AND LUCY SCHAEFFER

CHOCOLATIER

THEART OF

THE

EWALDNOTTER

Becoming a successful chocolatier requires art-istry, talent, and a range of well-honed pastry and confectionery skills. This book, from renowned chocolatier and pastry chef Ewald Notter, teaches those skills in a stunningly illustrated full-color format and provides a complete education in chocolate work—from basic chocolate making to advanced showpiece construction.

Notter begins with an in-depth overview of chocolate, including all of the skills required for producing truffles, slabbed pralines, and other simple candies. He then presents the essential concepts and vital techniques for creating gor-geous large-scale chocolate showpieces that en-gage the imagination and delight the senses. The book includes detailed descriptions, clear and well-illustrated instructions, step-by-step explana-tions of techniques, and expert advice on these and other topics:

THE BASICS OF CHOCOLATE AND OTHER INGREDIENTS A his-tory of chocolate, its harvesting and production, couverture, and other confectionery ingredients such as nuts, spices, sugars, and liquors.

ESSENTIAL EQUIPMENT All the tools of the trade, including appliances, hand tools, molds, frames, and other candy tools.

CHOCOLATE COMPOSITION AND BASIC TECHNIQUES Including tempering, dipping, sugar boiling, and caramel-izing nuts.

SIMPLE AND ADVANCED METHODS AND RECIPES Including gianduja, marzipan, ganache, and a broad range of chocolate pralines.

DECORATING TECHNIQUES Using transfer sheets, air-brushing, and casting, filling, capping, and finish-ing molded candies.

CHOCOLATE SHOWPIECE CREATION Including bases and tubes, décor, modeling, painting, piping, creating fl owers, and assembly of three-dimensional fi gures.

The Art of the Chocolatier is the only book on the market that covers the full spectrum of choco-late work, from fundamental concepts to beautiful final products. For pastry students, working pro-fessionals, and serious home confectioners who want to improve their skills with chocolate, this is the ultimate guide to the chocolatier’s art.

EWALD NOTTER is the founder and director of education of the Notter School of Pastry Arts in Orlando, Florida. Renowned as a master of sugar and chocolate work, he has worked with chocolate for 35 years, during which time he has won numerous awards, including National Pastry Team Champion, Pastry Chef of the Year, and fifteen gold medals in various other pas-try competitions. He has taught at pastry schools around the world and serves as a pastry advisor to the American Culinary Federation’s Culinary Team USA.

PH

OT

O: JO

E BR

OO

KS

Cooking/Courses & Dishes/Confectionery $65.00 USA/$78.00 CAN

Ewald Notter is a master of chocolate work and this book is a clear, complete guide to the art of the chocolatier. His passion, artistry, and creativity shine through in his work, which is an inspiration for pastry chefs. His clear and precise instructions make even advanced techniques easy to understand.—JACQUES TORRES, Meilleur Ouvrier de FranceOwner and Founder, Jacques Torres Chocolate

When I fi rst got into the world of chocolate and sugar, the name Ewald Notter was synonymous with the best in the world. Twenty-six years later that still hasn’t changed. Ewald is blessed with an artistic vision and attention to detail that place him in an elite category of professionals, and his ability to convey those skills to others is the icing on the cake. —MICHAEL SCHNEIDERFounder and Creator of the National and World Pastry Team Championships

A fantastic book – every chef and aspiring chef should have a copy and keep it close. Thank you, Ewald, for generously sharing your knowledge, perfection, and artistic talent! —ROLAND MESNIERFormer White House Pastry Chef

Jacket Design: Memo ProductionsJacket Photographs: Lucy Schaeffer

T H E A RT O F T H E


ne

W sp

rin

g t

itl

es


Ithink that living rooms and family rooms are right up

there with kitchens for being the heart of any home.

Families spend a great deal of time in these spaces. In

the old days, however, the living room was only used on

special occasions. It was off limits to kids and was not

always the most inviting room of the house, with its stiff

furniture and fragile accessories. The older homes in the

neighborhood where I grew up had two living rooms, or

parlors, one in the front and one in the back. They opened

to each other, but one was more formal and one was

where the radio and eventually the television were. I

remember being a kid and going to these houses at

Christmas. The tree would be in the front room, which was

hardly used the rest of the year, and the guests would be

in the other room.

At our house, I remember the living room being the

epitome of the trends of the 1970s. Yet I could walk across

the street to Mrs. Blanchard’s house and see design that

was unchanged since the 1940s, classic and All-American

in style. Obviously, this all had some sort of influence on

me and helped me to know more about what I liked and

didn’t like.

At first we didn’t have a family room, but eventually my

dad finished our basement as a family room, with wood

paneling and a Franklin stove. I loved it because I felt that

I was going to some rustic lodge in the mountains. As I

write this in my own home years later, with the fire going

in the fireplace, I remember sitting in that paneled room

by the Franklin stove and reading old textbooks about

remodeling and home repairs and doing my floor-plan

sketches. Everything comes full circle, I suppose. In any

event, that room said to me that I was home.

When family rooms were no longer enough for the

more casual lifestyle of the modern era, the great room

came along. This room seemed to never end, flowing

from wall to wall to make one big room that included the

kitchen, the dining room, a breakfast area, and the family

room all in one. Certainly it gave the idea of more space,

but it also created many problems in terms of design and

layout. How do you paint that kind of room? Where do

you end one color and begin another when there is no

clear stopping point between spaces? How do you furnish

it to make it inviting? The safe haven. The gathering

space. That is what living family rooms are.

Now what I’m seeing are rooms that mean something.

The spaces are not as vast and uninviting as they’ve been

in the recent past. People are definitely leaning more

toward intimate areas that are warm and inviting, easy on

the eye and the mood (not to mention on design style).

Individual rooms lend themselves to different design

themes if that’s what you want, but creating rooms with

specific functions that serve the way you live is really what

good home design is all about today.

Design for living rooms or family rooms isn’t about a

certain style or a certain look, it’s about living rooms that

live and breathe, that are a part of a real family’s life, and

family rooms that connect families.

The rooms in this chapter capture the essence of how

families live today, no matter how big or small their houses

are. I love the fact that people are making these spaces

their own. It’s like I always say, you can’t control the out-

side world, but you can create a world on the inside that is

good to you and your family. The safe haven. The gather-

ing space. That is what living family rooms are.

Living Family Roomschapter5

living family rooms | 59

The safe haven. The gathering

space.

That is what living family rooms are.

BettyCrockerTheBigBookofSlowCooker,Casseroles,&MoreBetty Crocker978-0-470-87840-8,336pp.8x9,Paper,$19.95AvailableNow

Make weeknight meals bigger and better than ever with Betty Crocker The Big Book of Slow Cooker, Casseroles, and More. This book combines hearty slow cooker meals, casse-

roles, one-dish dinners, and other comfort food favorites into one big compendium. More than 200 recipes include casseroles, pastas, soups and stews, simple slow cooker meals, and much more, with no fuss and quick-and-easy simplicity. If you need to get whole-some, delicious meals on the table in a flash, this book is sure to be your go-to guide.

CuisineandCultureA History of Food and PeopleThird EditionLinda Civitello978-0-470-40371-6,448pp.6x9,Paper,$40.00March2011

From prehistory and the earliest societies in the Fertile Crescent to today’s celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to un-

derstanding how and why major historical events have affected and defined the culinary traditions of different societies. Now revised and updated, this new edition is more comprehensive, insightful, and fascinating than ever.

CookingBasicsForDummies,4thEditionBryan Miller, Marie Rama, and Eve Adamson978-0-470-91388-8,464pp.73⁄8x91⁄4,Paper,$21.99January2011

It doesn’t take culinary mastering and great recipes to be a great cook. Cooking Basics For Dummies, 4th Edition, is perfect for beginners who want to learn the basics of cooking with simple, easy-to-understand recipes. This

hands-on guide shows you the fun and easy way to prepare meals that all your guests and family members will love. You’ll find reci-pes for grilling, slow cooking, pressure cooking, roasting, sautéing, and more, as well as plenty of recipes for vegetarians and other guests with special dietary needs.

Philosophy on TapPint-Sized Puzzles for the Pub PhilosopherMatt Lawrence978-1-4443-3640-5, 224 pp.51⁄2 x 81⁄2, Paper, $19.95May2011

When beer flows, frothy philosophical discus-sions naturally follow. Philosophy on Tap takes pub philosophy to the next level, pairing 48 of life’s greatest philosophical questions with 48 of the world’s best beers. Full of both humor and big

issues, this engaging and sociable book explores such issues as free will, God’s existence, the nature of the soul, time travel, the role of beer in the good life, and the infamous “beer goggles” paradox.

VegetarianTimesEverythingVegan250+ Easy, Healthy Recipes for Food Lovers and Compassionate CooksVegetarian Times Magazine978-0-470-54788-5,368pp.73⁄8x91⁄8,Hardcover,$29.95AvailableNow

Whether you’re going vegan for a day, a week, a lifetimes, or even just for lunch, you need deliciously satisfying animal-free recipes—and Vegetarian Times Everything Vegan is the

place to find them. This something-for-everyone vegan cookbook is filled with hundreds of tasty, healthful recipes that will woo omni-vores to the possibilities of a plant-based diet while wowing commit-ted vegans and vegetarians. This must-have resource also includes a thoughtful and informative Foreword by noted vegan authority Neal D. Barnard, MD, as well as beautiful full-color photography.

ModernBatchCookeryVictor Gielisse, CMC and Ron DeSantis, CMCThe Culinary Institute of America978-0-470-29048-4,448pp.81⁄2x107⁄8,Hardcover,$65.00February2011

Modern Batch Cookery is a complete guide to volume cooking for restaurants, cater-ers, hotels, and other large foodservice operations. It’s packed with up-to-date information and presents a new focus on

healthy cooking, nutrition, and smart menu planning. Recipes are designed to yield 50 servings and offer modern, sophisticated fare not common to large kitchens—like Tequila-Roasted Oyster with Salsa Cruda, Chesapeake-Style Crab Cakes, and much more.

ThePaleoDietCookbookMore Than 150 Recipes for Paleo Breakfasts, Lunches, Dinners, Snacks, and BeveragesLoren Cordain, Nell Stephenson, and Lorrie Cordain978-0-470-91304-8,256pp.71⁄2x91⁄4,Paper,$19.95AvailableNow

The Paleo Diet has helped thousands of people lose weight, keep it off, and learn how to eat for good health following the diet of our Paleolithic ancestors and eating the

foods we evolved to eat. Now, this revolutionary cookbook gives you more than 150 satisfying recipes packed with great flavors, vari-ety, and nutrition to help you enjoy the benefits of eating the Paleo way every day. With The Paleo Diet Cookbook, you can eat your way to weight loss, increased energy, and lifelong health.

Coffee–Philosophy for EveryoneGrounds for DebateFritz Allhoff, Scott F. Parker, Michael W. Austin, and Donald Schoenholt978-1-4443-3712-9, 264 pp.6x9,Paper,$19.95March2011

Offering a steaming cup of philosophical insight, Coffee–Philosophy for Everyone kick-starts the day with an entertaining and critical discussion of the ethics, aesthetics, metaphys-

ics, and culture of world’s favorite brew. With offerings from Matt Lounsbury of Stumptown Coffee and a Foreword by Donald Schoenholt, President at Gillies Coffee Company, this book will wake you up and make you think.

slow cooker,casseroles & more

thebigbookof

Cuisine & Culture

A History of Food and People

LINDA CIVITELLO

T H I R D E D I T I O N

Bryan MillerFood and feature writer, The New York Times

Marie RamaFood, beverage, and media consultant

Eve AdamsonMember of the International Association of Culinary Professionals

Learn to:• Master grilling, slow cooking, baking,

roasting, sautéing, and more

• Make tasty, affordable meals the whole family will enjoy

• Prepare a complete holiday or party menu

Cooking Basics

4th EditionMaking Everything Easier!™

M a t t L a w r e n c e

Pint-Sized Puzzles for the Pub Philosopher

on Tapon Tap

everything vegan

250+ EASY, HEALTHY RECIPESfor food lovers and compassionate cooks

MODERN BATCH

COOKERYVICTOR GIELISSE, CMC and RON DESANTIS, CMC

THE CULINARY INSTITUTE OF AMERICA

Cookbook

The

Paleo Diet

with Nell Stephenson and Lorrie Cordain

Loren Cordain, Ph.D.author of the bestselling The Paleo Diet

More Than 150 Recipes for Paleo Breakfasts, Lunches, Dinners,

Snacks, and Beverages

PHILOSOPHY FOR EVERYONE

EEdditteedd bbbyyyy Sccoottttt FF.. PPaaarrkkkeeeerrr aaanndd MMicchhaaaeell WWWWW. AAAAuusssttinn

Grounds for Debate Foreword by Donald Schoenholt

Series Editor: Fritz Allhoff

COFFEE


ne

W s

pr

ing

tit

le

s


BetterHomesandGardensAsktheGardenDoctorBetter Homes and Gardens978-0-470-87842-2,432pp.8x9,Paper,$19.95AvailableNow

This is the perfect trouble-shooting guide for veteran green thumbs and first-time

gardeners alike. Ask the Garden Doctor covers more than 1,000 common garden problems—ev-erything from gardening basics to pest-control problems—all from the trusted experts at the Better Homes and Gardens website. This reliable, comprehensive resource will answer virtually every gardening question you might have.

BetterHomesandGardensPerennialGardeningBetter Homes and Gardens978-0-470-87844-6,288pp.81⁄8x107⁄8,Paper,$19.95AvailableNow

A comprehensive reference for planning, planting, and caring for the most popular perennials, Perennial Garden-

ing from Better Homes and Gardens makes it easy to plan and maintain your ideal home garden with smart guidance on selecting and caring for your plants. All of the essentials are covered here, from planning the initial design to choosing the right perennials for your geographical region to maintaining your garden over the long term.

BetterHomesandGardensVegetable,Fruit&herbGardeningBetter Homes and Gardens978-0-470-63856-9,288pp.81⁄8x107⁄8,Paper,$19.95AvailableNow

If you want the freshest fruits, vegetables, and herbs around, why not grow them your-

self? Home gardens are a great way to slash your grocery budget and eat great food throughout the year. In Vegetable, Fruit & Herb Gardening, the experts at Better Homes and Gardens offer all the simple step-by-step guidance you need to start your own easy and affordable kitchen garden—in-cluding plenty of explanatory diagrams, photo-graphs, and helpful charts.

Gardening–PhilosophyforEveryoneCultivating WisdomFritz Allhoff, Dan O’Brien, and David E. Cooper978-1-4443-3021-2,264pp.6x9,Paper,$19.95February2011

Philosophy and garden-ing have been closely connected from the dawn of philosophy, with many thinkers drawing on the beauty and peace of a garden for philosophical inspi-ration. For the green-thumbed thinker, this book reflects on a whole host of fascinating philosophical themes, including essays on topics from Epicurus and Confucius to the aesthetics and phi-losophy of New York’s Central Park.

BetterHomesandGardensRoseGardeningBetter Homes and Gardens978-0-470-87845-3,224pp.81⁄8x107⁄8,Paper,$19.95AvailableNow

Blooming with great ideas and down-to-earth wisdom on rose gardening from the American Rose Society, this compre-

hensive guide from Better Homes and Gardens combines the artistry of rose gardening with the green-thumb wisdom it takes to succeed beauti-fully. Rose gardeners of every skill level will find inspiration, gorgeous photography, artistic and creative garden plans, and fascinating historical information.

garden1,200 cures for common garden problems

DOCTOR

ASK THE®

gardeningperennial

gardening

vegetablefruit & herb

gardeningrose

GARDENINGEdited by Dan O’Brien

Cultivating Wisdom Foreword by David E. Cooper

PHILOSOPHY FOR EVERYONE

Series Editor: Fritz Allhoff

Ithink that living rooms and family rooms are right up

there with kitchens for being the heart of any home.

Families spend a great deal of time in these spaces. In

the old days, however, the living room was only used on

special occasions. It was off limits to kids and was not

always the most inviting room of the house, with its stiff

furniture and fragile accessories. The older homes in the

neighborhood where I grew up had two living rooms, or

parlors, one in the front and one in the back. They opened

to each other, but one was more formal and one was





in the other room.







didn’t like.










event, that room said to me that I was home.












space. That is what living family rooms are.





















Living Family Roomschapter5



space.


8 D r e a m G a r D e n s

D r e a m G a r D e n s9

Flower power rules in

this garden, where 8,000

tulips greet spring. tuliptime

There is no space to tiptoe through the tulips in this Pennsylvania

garden. There are simply too many flowers. Thousands of bulbs in a

rainbow of hues are planted cheek-by-jowl to create a scene that slows

passing traffic for weeks each spring. Add a few spring beauties to your

garden with these simple tulip growing tips.

■ Plan ahead. Tulips and other spring-flowering bulbs must be planted

in fall. Plan and plant in autumn for next year’s display. First, select

a planting site. Tulips thrive in full sun and well-drained soil. Avoid

moist or soggy sites; the bulbs will rot. Mail-order bulb companies

often offer the largest selection and highest-quality bulbs. Place your

order in summer for fall delivery.

TThere is no space to tiptoe through the tulips in this Pennsylvania

TThere is no space to tiptoe through the tulips in this Pennsylvania

garden. There are simply too many flowers. Thousands of bulbs in a Tgarden. There are simply too many flowers. Thousands of bulbs in a

rainbow of hues are planted cheek-by-jowl to create a scene that slows Trainbow of hues are planted cheek-by-jowl to create a scene that slows

passing traffic for weeks each spring. Add a few spring beauties to your Tpassing traffic for weeks each spring. Add a few spring beauties to your

This photo: A river of

6,000 pastel tulips

winds its way through

the front yard of

this charming brick

cottage. Newly planted

every fall to ensure a

grand show, the tulip

display is in its prime

for a couple of weeks

in early May. Right: A

skirt of dainty violets

grows along the front

edge of all beds to

cover up the tulips’

gangly legs.

NoPlaceLikeHomeTips & Techniques for Real Family-Friendly Home DesignStephen Saint-Onge978-0-470-58577-1,192pp.8x10,Paper,$19.99February2011

Featuring stylish and practical designs for the contemporary family, No Place Like Home focuses on budget-conscious, family-friendly, and beautiful home designs that mix traditional American style with modern comfort and convenience. Television host and master designer Stephen Saint-Onge offers creative advice, practical design tips, and winning renovation ideas that help real families create comfortable, real-world spaces.

BetterHomesandGardensDreamGardensAcrossAmerica

Better Homes and Gardens978-0-470-87843-9,288pp.

81⁄8x107⁄8,Paper,$19.95AvailableNow

Dream Gardens Across America offers practical instruction and great garden ideas from the most beautiful and creative home gardens in the United States. Per-

fect for seasoned home gardeners in search of new ideas, this book presents 80 outstanding home garden designs with inspirational stories and helpful advice on

putting them to work in your own home garden. With cottage-style gardens, for-mal florals, and even Asian-influenced designs, you’ll find plenty to emulate here.





















































space.


GardensAmerica

Better Homes and Gardenspp.

$19.95Now

offers practical instruction and great garden ideas from the most beautiful and creative home gardens in the United States. Per-

fect for seasoned home gardeners in search of new ideas, this book presents 80 outstanding home garden designs with inspirational stories and helpful advice on

putting them to work in your own home garden. With cottage-style gardens, for-mal florals, and even Asian-influenced designs, you’ll find plenty to emulate here.

GardensDream

Across America™


ne

W sp

rin

g t

itl

es


Frommer’sCapeCodDaybyDay24 Smart Ways to See the RegionLaura M. Reckford978-0-470-87483-7,204pp.41⁄8x71⁄4,Paper,$13.99March2011

Frommer’s Cape Cod Day by Day offers detailed general and special interest tours of the whole Cape, as well as Nantucket and Mar-tha’s Vineyard, whether you have a day, a weekend, or even longer. The book covers the best small towns and villages, from Falmouth to Oak Bluffs, as well as the best beaches, hikes, bike trails, and kayaking trips.

Frommer’sHonolulu&OahuDaybyDay16 Smart Ways to See the City2 n d E d i t i o n

Jeanette Foster978-0-470-63233-8,216pp.41⁄8x71⁄4,Paper,$14.99February2011

Frommer’s Honolulu & Oahu Day by Day hits all the major highlights, from Pearl Harbor to Dia-mond Head and beyond. Authoritative, candid reviews cover the island’s best hotels and restaurants, while up-to-date coverage tells you where to shop, party, and find the best camping, hik-ing, and beaches.

Frommer’s23GreatDrivesinNewEnglandKathy Arnold, Paul Wade, and the British Auto Association978-0-470-90450-3,208pp.51⁄8x85⁄8,Paper,$19.99February2011

Frommer’s 23 Great Drives in New England presents 23 fun driving tours with maps and full-color photos, divided by six states with multiple city and driving tours for each. The book includes highlights to special events, crafts, and customs, as well as special tips for scenic routes, traveling with children, history buffs, and recom-mended walks.

Frommer’sMaineCoastDaybyDay26 Smart Ways to See the RegionPaul Karr978-0-470-67832-9,204pp.41⁄8x71⁄4,Paper,$14.99AvailableNow

Frommer’s Maine Coast Day by Day covers Maine’s majestic shoreline, along with all the small towns and charming locations along the way, including restaurants, B-and-Bs, and more. The book also offers theme tours for every taste and excellent advice on where to eat, stay, shop, and have fun.

Frommer’s25GreatDrivesinCalifornia2 n d E d i t i o n

Robert Holmes and the British Auto Association978-0-470-90446-6,208pp.51⁄8x85⁄8,Paper,$19.99February2011

Frommer’s 25 Great Drives in California gives you dis-tinctive itineraries with maps and full-color photos, divided into eight regions with multiple city and driving tours for each. Drives include theme parks, Wine Country, Gold Country, Lake Tahoe, the Bay Area, Los Angeles, the deserts, and the Central Valley.

Frommer’s25GreatDrivesinItaly2 n d E d i t i o n

Paul Duncan and the British Auto Association978-0-470-90447-3,208pp.51⁄8x85⁄8,Paper,$19.99February2011

Frommer’s 25 Great Drives in Italy includes 25 distinc-tive itineraries with maps and full-color photos, divided into five regions with three to six tours for each. Regions include Piedmont, Lombardy, Emilia-Romagna, and Veneto; Liguria and Tus-cany; Umbria and the Marches; Lazio, Campania, and Abruzzo; and Calabria, Basilicata, and Puglia.

CoatuePt.

NantucketConservationFoundation

N.C.F.

N.C.F.NantucketMemorialAirport

Na

nt

uc

ke

t H

ar

bo

r

SesachachaPd.

Gibbs Pd.

t.

Milestone Rd.Old Sou th Rd.

Polpis Rd.

Tom Nevers Rd.

Polpis Rd.

nd

Rd. Surfsid

e Rd.

ntucketTown

Surfside

Siasconset

Quidnet

Polpis

Wauwinet

1

2

5

6

7

dayBYday

withfoldout

map

Cape Cod

24 Smart Ways to See the Region

MaunaluaBay

WaimanaloBay

KailuaBay

Mamala Bay

PearlHarbor

HanaumaBay

Kaiwi

Channel

KaneoheBay

Kahekili Hwy.

HonoluluInternational

Airport

UNIVERSITYOF HAWAII

MakapuuPoint

OlomanaPeak

KaauCrater

CrouchingLion

Honolulu

Pali H

wy.

HawaiiKai

Kaneohe

PearlCity

Mokapu Point

Waimanalo

Heeia

Kailua

Waikiki

U R A N G E

THE WINDW

ARD COAST

EAST OAHUH1

61

6

5

4

3

78

FOREST RESERVE

KokoCrater

EwaBeach

63

H3

H1

DiamondHead

KokoHead

H2

72

83

99

PUNCHBOWL NAT’LMEM. CEMETERY

HALONABLOW HOL

Tantalus

Like

like Hwy.

WILSONTUNNEL

PALI TUNNELPali

Lookout

dayBYday

withfoldout

map

Honolulu & Oahu

16 Smart Ways to See the City

ggggginCroucch go cCrouch gnghiCCrouchinggnnnnnnoiiooooLiLiLiLLLLLL oLLLiLiLioLioLioLioLioLioLioLioLioooonnnnnnnnn

URRRRRRRRRRR AAA NN GGGGGGG EE

TTTTHHHHHEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE WWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWI

83838383833

drives inG R E A T

NEW ENGLAND

Merr

ymee

ting

B

Mus

cong

us B

ay

SebagoLake

Li t t le Sebago L .

PantherPd.

Casco Bay

ATLANTICOCEAN

Freeport

Cumberland

Cape Elizabeth

LisbonFalls

Topsham

Brunswick

OrrsIsland

BaileyIsland

SouthHarpswell

Sebasco

SmallPoint

WoolwichBath

Wiscasset

BoothbayHarbor

EdgecombBristol

Friendship

Newagen

Southport

New Harbor

ChristmasCove

Phippsburg

Monhegan

York Beach

Ogunquit

MoodyWells BeachWells

KennebunkKennebunkport

Kennebunk Beach

Goose Rocks Beach

WestKennebunk

Biddeford SacoFerry Beach

Biddeford Pool

Old Orchard Beach

Pine Point

BuxtonScarborough

WestbrookGorham

SouthWindham

Sebago Lake

StandishTwoTrails

FalmouthForeside

Yarmouth

NorthWindham

EastSebago Gray

Portland

Allen I.

Monhegan I.

Merr

ymee

ting

B

Mus

cong

us B

ay

SebagoLake

Li t t le Sebago L .

PantherPd.

Casco Bay

ATLANTICOCEAN

Freeport

Cumberland

Cape Elizabeth

LisbonFalls

Topsham

Brunswick

OrrsIsland

BaileyIsland

SouthHarpswell

Sebasco

SmallPoint

WoolwichBath

Wiscasset

BoothbayHarbor

EdgecombBristol

Friendship

Newagen

Southport

New Harbor

ChristmasCove

Phippsburg

Monhegan

York Beach

Ogunquit

MoodyWells BeachWells

KennebunkKennebunkport

Kennebunk Beach

Goose Rocks Beach

WestKennebunk

Biddeford SacoFerry Beach

Biddeford Pool

Old Orchard Beach

Pine Point

BuxtonScarborough

WestbrookGorham

SouthWindham

Sebago Lake

StandishTwoTrails

FalmouthForeside

Yarmouth

NorthWindham

EastSebago Gray

Portland

Allen I.

Monhegan I.

95

95

1

1

1

202

302

295

27

4

522

35

9

24

77

99

35

9

35

11

111

112

114

231

115123

209

129

130

9

8

7

65

4 3

2

10

1

11

mmmeeeeeeeeeeeeeeeeee

ttttttttttttttt iiiiiiiiiiiinnnnnnnnnnnnnnnnnnggggggggggggggggggggggggggg

BBBBBBBBBBBBBBBBBB

LisbonLisbonLisbonLisbonLisbonLisbonLisbonLisbonLisbonLisbonLisbonLisbonLisbonLisbonLisbonLisbonLisbonLisbonLisbonLisbonLisbonLisbonLisbonLisbonLisbonLisbonLisbonLisbonLisbonLisbonFallsFallsFallsFallsFallsFallsFallsFallsFallsFallsFallsFallsFallsFallsFallsFallsFallsFalls WiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscassetWiscasset

FriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendshipFriendship11 129

dayByday™

withfoldout

map

Maine Coast

26 Smart Ways to See the Region

drives inG R E A T

CALIFORNIA

ITALYdrives in

G R E A T


ne

W s

pr

ing

tit

le

s

general culinarygeneral culinary

QuickandEasyCookbook2 n d E d i t i o n

Betty Crocker 978-0-470-53077-1,276pp.9x10,Paper,$17.95

AnyoneCanCookStep-by-Step Recipes Just for YouBetter Homes & Gardens978-0-696-23293-0,506pp.67⁄16x93⁄16,Hardcover,$24.95

AnyoneCanCookDVDEditionStep-by-Step Recipes Just for YouBetter Homes & Gardens 978-0-470-50067-5,480pp.67⁄16x93⁄16,Hardcover,$24.95

Quick,Quicker,Quickest350 delicious meals ready in 20, 30, or 40 minutes!Better Homes & Gardens978-0-470-54638-3,416pp.8x9,Paper,$19.95

5-IngredientFavorites700 Favorite Recipes with Five Ingredients or LessBetter Homes & Gardens978-0-696-24122-2,416pp.8x9,Hardcover,$19.95

Quick-FixFamilyFavoritesBetter Homes & Gardens978-0-696-24203-8,192pp.81⁄8x10,Paper,$12.95

SupermarketShortcutsShop Smart! 365 Recipes to Save Time and MoneyBetter Homes & Gardens978-0-470-50068-2,416pp.8x9,Paper,$19.95

100PerfectPairingsSmall Plates to Enjoy with Wines You Love Jill Silverman Hough 978-0-470-44631-7,192pp.51⁄8x85⁄8,Hardcover,$16.95

FastFixFamilyFoodMore Than 400 Easy Recipes Your Family Will LoveBetter Homes & Gardens978-0-696-23830-7,480pp.67⁄16x93⁄16,Paper,$19.95

BiggestBookof30-MinuteMealsBetter Homes & Gardens978-0-696-22438-6,416pp.8x9,Paper,$19.95

ComfortFood100 Recipes for the Way You Really CookBetty Crocker 978-0-470-17350-3,159pp.51⁄2x81⁄2,Hardcover,$14.95

OutdoorFood100 Recipes for the Way You Really CookBetty Crocker978-0-470-27879-6,159pp.51⁄2x81⁄2,Hardcover,$14.95

QuickFixes100 Recipes for the Way You Really CookBetty Crocker 978-0-470-17352-7,159pp.51⁄2x81⁄2,Hardcover,$14.95

b e T T y C r o C k e r

PartyFood100 Recipes for the Way You Really CookBetty Crocker 978-0-470-17349-7,160pp.51⁄2x81⁄2,Hardcover,$14.95

SmallBites100 Recipes for the Way You Really CookBetty Crocker 978-0-470-32933-7,160pp.51⁄2x81⁄2,Hardcover,$14.95

100perfect pairings

small plates to enjoy with wines you love

Jill Silverman

Hough

9x13The Pan That CanBetter Homes & Gardens978-0-696-23927-4,400pp.8x9,Paper,$19.95

EverydayEasyRecipesIrresistibly Fresh Meals In Just 20 MinutesBetter Homes & Gardens978-0-470-54663-5,256pp.73⁄8x91⁄8,Paper,$19.95

365Last-MinuteMealsA Year’s Worth of Meals—Each Made in 30 Minutes or LessBetter Homes & Gardens978-0-696-23532-0,392pp.8x9,Hardcover,$19.95

ge

ne

ra

l C

ul

ina

ry



PLUS: dozens of DELICIOUS menus

mealsbudget-friendlyeasy-on-the-wallet

recipes3oo

DINNEREXPRESS

Every recipe30 minutes from start

to finish

200 DELICIOUS RECIPES FOR BUSY FAMILIES

EveryMealEasy332 Quick and Simple Family RecipesBetter Homes & Gardens978-0-696-24204-5,192pp.81⁄8x10,Paper,$12.95

BetterHomesandGardensFreshandEasyMealsBetter Homes and Gardens978-0-470-48583-5,408pp.91⁄8x93⁄4,Paper,$19.95

TheBonAppétitCookbookFast Easy FreshBarbara Fairchild 978-0-470-22630-8,832pp.8x91⁄4,Hardcover,$34.95

TheBonAppétitCookbookBarbara Fairchild 978-0-7645-9686-5,848pp.8x91⁄4,Hardcover,$34.95

BetterHomesandGardensBudgetMealsSave Big $$$ with Smart Ways to Shop and Efficient Ways to CookBetter Homes and Gardens978-0-470-48580-4,384pp.8x9,Paper,$19.95

MoneySavingMeals200 Delicious Ways to Eat on the Cheap Betty Crocker 978-0-470-53076-4,324pp.9x10,Paper,$19.95

EasyEverydayCookingBetter Homes & Gardens978-0-696-24194-9,408pp.91⁄8x93⁄4,Paper,$29.95

3-Step30-MinuteRecipesMore Than 200 Recipes for Families on the GoBetter Homes & Gardens978-0-696-23631-0,256pp.7x9,Paper,$14.95

DinnerExpress200 Delicious Recipes for Busy FamiliesBetter Homes & Gardens978-0-470-54029-9,192pp.81⁄8x107⁄8,Paper,$12.95

Budget-FriendlyMeals300 Easy-on-the-Wallet RecipesBetter Homes & Gardens978-0-470-54028-2,192pp.81⁄8x107⁄8,Paper,$12.95

b o n a P P e T I T

DiningOutSecrets from America’s Leading Critics, Chefs, and RestaurateursAndrew Dornenburg and Karen Page 978-0-471-29277-7,368pp.73⁄8x91⁄8,Paper,$29.95

TheNewAmericanChefCooking with the Best of Flavors and Techniques from Around the WorldAndrew Dornenburg and Karen Page 978-0-471-36344-6,448pp.71⁄2x91⁄8,Hardcover,$29.95

BecomingaChefR E v i s E d E d i t i o n

Andrew Dornenburg and Karen Page 978-0-471-15209-5,400pp.71⁄2x91⁄8,Paper,$29.95

Chef’sNightOutFrom Four-Star Restaurants to Neighborhood Favorites: 100 Top Chefs Tell You Where (and How!) to Enjoy America’s BestAndrew Dornenburg and Karen Page 978-0-471-36345-3,368pp.71⁄2x91⁄4,Paper,$29.95

CulinaryArtistryAndrew Dornenburg and Karen Page 978-0-471-28785-8,448pp.73⁄8x91⁄8,Paper,$29.95

D o r n e n b u r g & P a g eg

en

er

al

Cu

lin

ar

y



withatHome THE CULINARY INSTITUTE OF AMERICA

CHOCOLATES CONFECTIONS

AN

D

PETER P. GREWELING

BakingatHomewithTheCulinaryInstituteofAmericaThe Culinary Institute of America 978-0-471-45095-5,304pp.91⁄4x10,Hardcover,$40.00

CookingatHomewithTheCulinaryInstituteofAmericaThe Culinary Institute of America 978-0-471-45043-6,304pp.91⁄4x10,Hardcover,$40.00

Horsd’OeuvreatHomewithTheCulinaryInstituteofAmericaThe Culinary Institute of America 978-0-7645-9562-2,224pp.91⁄4x10,Hardcover,$29.95

ChocolatesandConfectionsatHomewithTheCulinaryInstituteofAmericaPeter P. Greweling and The Culinary Institute of America 978-0-470-18957-3,304pp.91⁄4x10,Hardcover,$34.95

GardeMangerThe Art and Craft of the Cold Kitchen3 R d E d i t i o n

The Culinary Institute of America 978-0-470-05590-8,688pp.81⁄2x107⁄8,Hardcover,$70.00

C u l I n a r y I n s T I T u T e o f a m e r I C a

THE MODERN CAFE

FRANCISCO J. MIGOYA E THE CULINARY INSTITUTE OF AMERICA

`

IntheHandsofaChefThe Professional Chef’s Guide to Essential Kitchen ToolsThe Culinary Institute of America 978-0-470-08026-9,176pp.8x81⁄4,Paper,$24.95

TheProfessionalChef8 t h E d i t i o n


TechniquesofHealthyCookingP R o f E s s i o n a l E d i t i o n , 3 R d E d i t i o n


TheModernCafeFrancisco J. Migoya and The Culinary Institute of America 978-0-470-37134-3,560pp.81⁄2x11,Hardcover,$65.00

ExploringWineThe Culinary Institute of America’s Guide to Wines of the WorldC o m P l E t E ly R E v i s E d 3 R d E d i t i o n

Steven Kolpan, Brian H. Smith, and Michael A. Weiss978-0-471-77063-3,800pp.81⁄2x107⁄8,Hardcover,$65.00

FrozenDessertsFrancisco J. Migoya and The Culinary Institute of America 978-0-470-11866-5,448pp.81⁄2x107⁄8,Hardcover,$60.00

CulinaryBootCampFive Days of Basic Training at The Culinary Institute of AmericaMartha Rose Shulman and The Culinary Institute of America 978-0-7645-7278-4,256pp.71⁄2x91⁄8,Hardcover,$29.95

BestQuickFixes180 Recipes for the Way You Really CookACP Books 978-0-470-44055-1,372pp.9x10,Paper,$24.95

Best-EverRecipes180 Recipes for the Way You Really CookACP Books 978-0-470-44054-4,372pp.9x10,Paper,$24.95

100-CalorieSnackCookbookSally Sampson 978-0-470-45198-4,256pp.7x7,Paper,$18.95

ge

ne

ra

l C

ul

ina

ry


general culinarygeneral culinarygeneral culinarygeneral culinary

HowtoCookEverythingHoliday CookingMark Bittman 978-0-7645-2512-4,144pp.8x9,Paper,$14.95

HowtoCookEverythingQuick CookingMark Bittman 978-0-7645-2511-7,144pp.8x9,Paper,$14.95

BistroLaurentTourondelNew American Bistro CookingLaurent Tourondel978-0-471-75883-9,304pp.9x10,Hardcover,$34.95

CookingKnow-HowBe a Better Cook with Hundreds of Easy Techniques, Step-by-Step Photos, and Ideas for Over 500 Great MealsBruce Weinstein and Mark Scarbrough978-0-470-18080-8,416pp.8x10,Hardcover,$34.95

ClubCuisineCooking with a Master ChefEdward G. Leonard 978-0-471-74171-8,288pp.71⁄2x91⁄4,Hardcover,$50.00

ClassicalCookingTheModernWayMethods and Techniques3 R d E d i t i o n

Philip Pauli 978-0-471-29187-9,432pp.81⁄4x115⁄8,Hardcover,$65.00

ClassicalCookingTheModernWayRecipes3 R d E d i t i o n

Arno Schmidt and Margaret Schmidt 978-0-471-28670-7,432pp.81⁄4x115⁄8,Hardcover,$65.00

TheCerealLover’sCookbookFun, Easy Recipes for Every Occasion, Made with Your Favorite Ready-to-Eat CerealsLauren Chattman 978-0-7645-9774-9,114pp.7x8,Hardcover,$16.95

FishThe Complete Guide to Buying and Cooking Mark Bittman 978-0-02-863152-3,384pp.8x91⁄4,Paper,$19.95

HowtoCookEverythingVegetarianSimple Meatless Recipes for Great FoodMark Bittman 978-0-7645-2483-7,1008pp.8x9,Hardcover,$35.00

ArtisanalCookingA Chef Shares His Passion for Handcrafting Great Meals at HomeTerrance Brennan and Andrew Friedman978-0-7645-6822-0,336pp.8x91⁄4,Hardcover,$35.00

AtHomewithMagnoliaClassic American Recipes from the Owner of Magnolia BakeryAllysa Torey978-0-471-75137-3,176pp.8x9,Hardcover,$29.95

AmericanBrasserie180 Simple, Robust Recipes Inspired by the Rustic Foods of France, Italy, and AmericaRick Tramonto and Gale Gand 978-0-7645-2449-3,392pp.73⁄8x91⁄8,Paper,$21.95

HowtoCookEverything2,000 Simple Recipes for Great FoodC o m P l E t E ly R E v i s E d 1 0 t h a n n i v E R s a Ry E d i t i o n

Mark Bittman 978-0-470-39857-9,1056pp.8x9,Hardcover,$35.00

HowtoCookEverythingSimple Recipes for Great FoodMark Bittman 978-0-471-78918-5,960pp.8x9,Paper,$24.95

HowtoCookEverythingThe BasicsMark Bittman 978-0-7645-6756-8,224pp.8x9,Hardcover,$21.95

FoieGrasA PassionMichael A. Ginor978-0-471-29318-7,352pp.81⁄2x11,Hardcover,$65.00

m a r k b I T T m a ng

en

er

al

Cu

lin

ar

y



EscoffierThe Complete Guide to the Art of Modern CookeryH. L. Cracknell and R. J. Kaufmann 978-0-471-29016-2,646pp.8x10,Hardcover,$70.00

Hands-OffCookingLow-Supervision, High-Flavor Meals for Busy PeopleAnn Martin Rolke 978-0-471-75681-1,192pp.8x81⁄4,Paper,$17.95

TheSpiceLover’sGuidetoHerbsandSpicesTony Hill 978-0-7645-9739-8,432pp.71⁄2x91⁄4,Paper,$19.95

RecipeoftheWeek:Burgers52 Easy Recipes for Year-Round CookingSally Sampson 978-0-470-16944-5,112pp.8x81⁄2,Paper,$16.95

RecipeoftheWeek:Kabobs52 Easy Recipes for Year-Round GrillingSally Sampson 978-0-471-92140-0,112pp.8x81⁄2,Paper,$16.95

BetweenBites:MemoirsofaHungryHedonistJames Villas978-0-471-44827-3,304pp.6x9,Paper,$16.00

TheBaconCookbookMore than 150 Recipes from Around the World for Everyone’s Favorite Food James Villas 978-0-470-04282-3,288pp.8x10,Hardcover,$35.00

HowtoPeelaPeachAnd 1,001 Other Things Every Good Cook Needs to Know Perla Meyers 978-0-7645-9738-1,432pp.71⁄2x91⁄8,Paper,$19.95

ImpressforLess!Finally . . . Terrific Recipes from the Finest Restaurants You Can Really Make at HomeHope Fox978-0-7645-9689-6,288pp.73⁄8x91⁄8,Paper,$18.95

NewClassicFamilyDinnersMark Peel, Martha Rose Shulman, and Lucy Schaeffer978-0-470-38247-9,288pp.715⁄16x10,Hardcover,$34.95

NoMoreTakeout!A Visual Do-It-Yourself Guide to CookingStephen Hartigan and Jerry Boak 978-0-470-16998-8,256pp.8x9,Hardcover,$25.00

KitchenEssentialsThe Complete Illustrated Reference to the Ingredients, Equipment, Terms, and Techniques Used by Le Cordon BleuLe Cordon Bleu 978-0-471-39348-1,256pp.101⁄2x81⁄2,Hardcover,$35.00

TheGloryofSouthernCookingJames Villas 978-0-7645-7601-0,480pp.8x91⁄4,Hardcover,$34.95

RisottoJudith Barrett and Norma Wasserman 978-0-02-030395-4,336pp.71⁄4x9,Paper,$17.95

RaceDayGrubRecipes from the NASCAR FamilyAngela Skinner 978-0-470-09858-5,144pp.71⁄4x9,Hardcover,$17.95

J a m e s V I l l a s

ge

ne

ra

l C

ul

ina

ry



ProfessionalCookingt R a d E v E R s i o n , 7 t h E d i t i o n

Wayne Gisslen 978-0-470-19753-0,1120pp.81⁄2x107⁄8,Hardcover,$70.00

QuickMealSolutionsMore Than 150 New, Easy, Tasty, and Nutritious Recipes for Families on the GoSandra K. Nissenberg, Margaret L. Bogle, and Audrey C. Wright978-0-471-75266-0,272pp.51⁄2x81⁄2,Paper,$15.95

TheSimplerTheBetterSensational Home Cooking in 3 Easy StepsLeslie Revsin 978-0-471-48231-4,256pp.81⁄8x81⁄4,Hardcover,$24.95

MagicSpices200 Healthy Recipes Featuring 30 Common SpicesDonna L. Weihofen 978-0-471-34683-8,256pp.7x9,Paper,$19.95

WorkingthePlateThe Art of Food PresentationChristopher Styler 978-0-471-47939-0,208pp.9x91⁄4,Hardcover,$40.00

CO

OK

ING

W A Y N E G I S S L E N

S E V E N T H E D I T I O N

UltimateBisquickCookbookHundreds Of New Recipes, Plus Back-of-the-Box FavoritesBetty Crocker 978-0-470-11137-6,432pp.8x10,Hardcover,$29.95

BisquickIICookbookEasy, Delicious Dinners, Desserts, Breakfasts and MoreBetty Crocker 978-0-7645-4339-5,256pp.8x10,Hardcover,$24.95

BisquickImpossiblyEasyPiesPies That Magically Bake Their Own CrustBetty Crocker 978-0-7645-5917-4,176pp.51⁄4x711⁄16,Hardcover,$14.95

CookItQuick!Homemade Made Easy in 30 Minutes or LessBetty Crocker 978-0-7645-6424-6,192pp.81⁄2x81⁄2,Paper,$16.95

CookingBasicsRecipes and Tips to Cook with Confidence2 n d E d i t i o n

Betty Crocker 978-0-470-11135-2,288pp.8x10,Hardcover,$25.95

4-IngredientDinnersBetty Crocker 978-0-7645-3892-6,224pp.8x10,Hardcover,$22.95

EasyFamilyDinnersSimple Recipes and Fun Ideas to Turn Meal Time into Quality TimeBetty Crocker 978-0-7645-4418-7,192pp.715⁄16x10,Hardcover,$22.95

JusttheTwoofUsMore than 130 Delicious Recipes to Enjoy TogetherBetty Crocker 978-0-471-99793-1,224pp.715⁄16x10,Hardcover,$22.95

APassionForPastaMore than 180 Delicious Recipes for Great Pasta MealsBetty Crocker 978-0-02-863082-3,288pp.81⁄4x101⁄3,Hardcover,$21.95

QuickandEasyCookbook30 Minutes or Less to Dinner2 n d E d i t i o n

Betty Crocker 978-0-471-99796-2,272pp.8x10,Hardcover,$24.95

WhyItWorksInsider Secrets to Great FoodBetty Crocker and Kevin Ryan978-0-471-75305-6,223pp.715⁄16x10,Hardcover,$24.95

WinatWeightLossCookbookA Healthy Guide for the Whole FamilyBetty Crocker 978-0-7645-9610-0,264pp.9x10,Hardcover,$24.95

ge

ne

ra

l C

ul

ina

ry



CookbookforWomenThe Complete Guide to Women’s Health and Wellness at Every Stage of LifeBetty Crocker 978-0-471-99797-9,256pp.9x10,Hardcover,$24.95

WholeGrainsEasy Everyday RecipesBetty Crocker 978-0-470-08060-3,224pp.8x9,Hardcover,$19.95

PastaSfogliaRon Suhanosky and Colleen Marnell-Suhanosky978-0-470-37133-6,224pp.715⁄16x10,Hardcover,$29.95

30-MinuteMealsForDummiesBev Bennett 978-0-7645-2589-6,360pp.73⁄8x91⁄4,Paper,$19.99

CookingForCrowdsForDummiesDawn Simmons and Curt Simmons978-0-7645-8469-5,354pp.73⁄8x91⁄4,Paper,$19.99

CookingBasicsForDummies4 t h E d i t i o n

Bryan Miller, Marie Rama, and Eve Adamson978-0-470-91388-8,464pp.73⁄8x91⁄4,Paper,$21.99

FixItFastDinner Ready in 25 Minutes or LessPillsbury 978-0-7645-8814-3,192pp.8x9,Hardcover,$19.95

GoodforYou!Fast and Healthy Family FavoritesPillsbury 978-0-7645-9724-4,224pp.8x9,Hardcover,$19.95

30-MinuteMeals230 Simple and Flavorful Recipes for Eveyrday CookingPillsbury 978-0-7645-8857-0,304pp.8x10,Hardcover,$25.95

SavvyShopper’sCookbookHundreds of Simple Strategies for Smart Spending and Inspiring Mealtime IdeasPillsbury 978-0-470-54397-9,228pp.9x10,Paper,$17.95

ProfessionalCookingt R a d E v E R s i o n , 7 t h E d i t i o n

Wayne Gisslen978-0-470-19753-0,1120pp.81⁄2x107⁄8,Hardcover,$70.00

FamilyCircleCookbookThe Ultimate Recipe Collection for Busy FamiliesFamily Circle 978-0-696-23510-8,352pp.61⁄2x91⁄4,Hardcover,$24.95

Bryan MillerFood and feature writer, The New York Times

Marie RamaFood, beverage, and media consultant

Eve AdamsonMember of the International Association of Culinary Professionals

Learn to:• Master grilling, slow cooking, baking,

roasting, sautéing, and more

• Make tasty, affordable meals the whole family will enjoy

• Prepare a complete holiday or party menu

Cooking Basics


YouCanCan!A Guide to Canning, Preserving, and PicklingBetter Homes & Gardens 978-0-470-60756-5,240pp.9x10,Paper,$17.95

CanningandPreservingForDummies2 n d E d i t i o n

Amelia Jeanroy and Karen Ward 978-0-470-50455-0,384pp.73⁄8x91⁄4,Paper,$19.99

CO

OK

ING

W A Y N E G I S S L E N

S E V E N T H E D I T I O N

A GUIDE TO CANNING, PRESERVING, AND PICKLING

C a n n I n gg

en

er

al

Cu

lin

ar

y



BakeUntilBubblyThe Ultimate Casserole CookbookClifford A. Wright 978-0-471-75447-3,464pp.73⁄8x91⁄8,Paper,$22.95

One-DishMealsCookbookMore Than 300 Recipes for Casseroles, Skillet Dishes and Slow-Cooker MealsPillsbury 978-0-7645-8851-8,336pp.8x10,Hardcover,$25.95

BestoftheBake-OffCasserolesPillsbury 978-0-470-48577-4,160pp.8x9,Paper,$17.95

BiggestBookofCasserolesMore Than 380 Delicious Comfort Food FavoritesBetter Homes & Gardens978-0-696-22439-3,416pp.8x9,Paper,$19.95

One-DishMealsCasseroles, Skillet Meals, Stir-Fries and More for Easy, Everyday DinnersBetty Crocker 978-0-7645-4419-4,336pp.715⁄16x10,Paper,$14.95

casseroles

BES T O F T HE

C a s s e r o l e s

C h e f C e l e b r I T I e s

TheDeenBros.CookbookJamie Deen, Bobby Deen, and Melissa Clark978-0-696-23396-8,224pp.71⁄2x93⁄4,Hardcover,$24.95

TheDeenBros.Y’allComeEatJamie Deen, Bobby Deen, and Melissa Clark978-0-696-23397-5,224pp.71⁄2x91⁄8,Hardcover,$24.95

De e n bro T h e r s

DiningIn150 Special Dishes Easy Enough to Make Every DayGerry Garvin 978-0-696-23831-4,224pp.71⁄2x93⁄4,Hardcover,$24.95

MakeItSuperSimplewithG.Garvin200 Super-Quick, Delicious Recipes for Family MealsGerry Garvin 978-0-696-23829-1,224pp.71⁄4x91⁄8,Paper,$19.95

TurnuptheHeatwithG.GarvinMore Than 200 Incredible Recipes from the Chef Who Keeps It Super SimpleGerry Garvin 978-0-696-23394-4,256pp.71⁄4x91⁄8,Paper,$19.95

g . g a r V I n

SaucesClassical and Contemporary Sauce Making3 R d E d i t i o n

James Peterson 978-0-470-19496-6,656pp.8x10,Hardcover,$49.95

SplendidSoupsRecipes and Master Techniques for Making the World’s Best SoupsJames Peterson 978-0-471-39136-4,656pp.71⁄2x91⁄8,Hardcover,$45.00

GloriousFrenchFoodA Fresh Approach to the Classics James Peterson 978-0-471-44276-9,784pp.81⁄2x11,Hardcover,$45.00

J a m e s P e T e r s o ng or Don r a m s a y

GordonRamsayMakesItEasy100 Sophisticated But Simple RecipesGordon Ramsay978-0-7645-9878-4,256pp.73⁄8x93⁄4,Paper,$24.95

IntheHeatoftheKitchenGordon Ramsay 978-0-7645-8834-1,224pp.81⁄4x103⁄4,Paper,$29.95

ge

ne

ra

l C

ul

ina

ry



C h e f C e l e b r I T I e s continued

Sandra LeeCocktail

Time

semi-homemade®

1001 Easy Everyday Recipes for “The Way We Cook Today”

TheComplete

Cookbook

Apricot & Rosemary-Glazed Roasted Chicken, page 170

ComfortFood

138 FEEL-GOOD FAVORITES Comforting Classics for Every Day

Sandra Leesemi-homemade ®

SandraLeeSemi-HomemadeDessertsSandra Lee 978-0-696-22684-7,239pp.91⁄8x93⁄4,Paper,$19.95

SandraLeeSemi-HomemadeDesserts2Sandra Lee 978-0-696-24181-9,237pp.91⁄8x93⁄4,Paper,$19.95

Semi-HomemadeMoneySavingMealsSandra Lee 978-0-696-24056-0,237pp.91⁄8x93⁄4,Paper,$19.95

Semi-Homemade20-MinuteMealsSandra Lee 978-0-696-23263-3,237pp.91⁄8x93⁄4,Paper,$19.95

Semi-Homemade20-MinuteMeals2Sandra Lee 978-0-696-23816-1,237pp.91⁄8x93⁄4,Paper,$19.95

Semi-HomemadeGatheringsSandra Lee 978-0-696-23437-8,261pp.91⁄8x93⁄4,Paper,$19.95

Semi-HomemadeGrillingSandra Lee 978-0-696-23221-3,237pp.91⁄8x93⁄4,Paper,$19.95

Semi-HomemadeGrilling2Sandra Lee 978-0-696-23828-4,237pp.91⁄8x93⁄4,Paper,$19.95

Semi-HomemadeSlowCookerRecipesSandra Lee 978-0-696-23264-0,240pp.91⁄8x93⁄4,Paper,$19.95

Semi-HomemadeSlowCookerRecipes2Sandra Lee 978-0-696-23815-4,237pp.91⁄8x93⁄4,Paper,$19.95

Semi-HomemadeCookingSandra Lee 978-0-696-22685-4,239pp.91⁄8x93⁄4,Paper,$19.95

Semi-HomemadeCooking2Sandra Lee 978-0-696-22715-8,239pp.91⁄8x93⁄4,Paper,$19.95

Semi-HomemadeCooking3Sandra Lee 978-0-696-23814-7,237pp.91⁄8x93⁄4,Paper,$19.95

Semi-HomemadeTheCompleteCookbook1001 Easy Everyday Recipes for “The Way We Cook Today”Sandra Lee 978-0-470-87405-9,576pp.67⁄16x93⁄16,Hardcover,$29.95

Semi-HomemadeCookingMadeLightSandra Lee 978-0-696-23266-4,237pp.91⁄8x93⁄4,Paper,$19.95

s a n D r a l e e

Semi-HomemadeFast-FixFamilyFavoritesSandra Lee 978-0-696-24182-6,309pp.91⁄8x93⁄4,Paper,$19.95

Semi-HomemadeCocktailTime218 Cocktails & Appetizers for the “Best Time of the Day”Sandra Lee 978-0-470-55487-6,192pp.91⁄8x93⁄4,Paper,$17.95

Semi-HomemadeWeeknightWonders139 Easy Fast Fix DishesSandra Lee 978-0-470-54024-4,240pp.91⁄8x93⁄4,Paper,$19.95

Semi-HomemadeMoneySavingSlowCooking128 Quick to Create MealsSandra Lee978-0-470-54026-8,240pp.91⁄8x93⁄4,Paper,$19.95

Semi-HomemadeComfortFood138 Feel-Good FavoritesSandra Lee 978-0-470-64594-9,240pp.91⁄8x93⁄4,Paper,$19.95

ge

ne

ra

l C

ul

ina

ry



l a u r e n T T o u r o n D e l

P a u l a W o l f e r T


roC C o DI sPI r I To

RoccoGetsRealCook at Home, Every DayRocco DiSpirito 978-0-696-23823-9,240pp.71⁄4x9,Paper,$19.95

Rocco’sRealLifeRecipesFast Flavor for EverydayRocco DiSpirito 978-0-696-23703-4,240pp.71⁄4x91⁄8,Paper,$19.95

SamtheCookingGuy:JustaBunchofRecipesSam Zien 978-0-470-04373-8,256pp.73⁄8x91⁄8,Paper,$18.95

SamtheCookingGuy:AwesomeRecipesandKitchenShortcutsSam Zien 978-0-470-46794-7,272pp.73⁄8x91⁄8,Paper,$19.95

DinneratMyPlaceMy Favorite Recipes and Menus for Family and FriendsTyler Florence 978-0-696-24158-1,256pp.81⁄8x107⁄8,Paper,$19.95

StirringthePotTyler Florence 978-0-696-24157-4,256pp.8x11,Paper,$19.95

EggsMichel Roux 978-0-471-76913-2,304pp.61/8x81/4,Hardcover,$24.95

PastrySavory and SweetMichel Roux978-0-470-42134-5,304pp.61/8x81/4,Hardcover,$24.95

s a m Z I e n

T y l e r f l o r e n C e m I C h e l r o u x

GoFishFresh Ideas for American Seafood Laurent Tourondel and Andrew Friedman 978-0-471-44594-4,328pp.8x91⁄4,Hardcover,$39.95

FreshfromtheMarketSeasonal Cooking with Laurent Tourondel Laurent Tourondel 978-0-470-40242-9,336pp.9x10,Hardcover,$35.00

TheSlowMediterraneanKitchenRecipes for the Passionate Cook Paula Wolfert 978-0-471-26288-6,400pp.8x91⁄4,Hardcover,$34.95

MediterraneanClayPotCookingTraditional and Modern Recipes to Savor and SharePaula Wolfert978-0-7645-7633-1,368pp.8x91⁄8,Hardcover,$34.95

TheCookingofSouthwestFranceRecipes from France’s Magnificent Rustic CuisinePaula Wolfert978-0-7645-7602-7,496pp.8x91⁄4,Hardcover,$37.50

BistroLaurentTourondelNew American Bistro CookingLaurent Tourondel978-0-471-75883-9,304pp.9x10,Hardcover,$34.95

ge

ne

ra

l C

ul

ina

ry



TheSoulofaNewCuisineA Discovery of the Foods and Flavors of Africa Marcus Samuelsson978-0-7645-6911-1,368pp.9x10,Hardcover,$40.00

NewAmericanTableMarcus Samuelsson with Heidi Sacko Walters978-0-470-28188-8,368pp.91⁄4x10,Hardcover,$40.00

NewClassicFamilyDinnersMark Peel with Martha Rose Shulman978-0-470-38247-9,288pp.715⁄16x10,Hardcover,$34.95

AvecEricA Culinary Journey with Eric RipertEric Ripert 978-0-470-88935-0,304pp.71⁄2x91⁄2,Hardcover,$34.95

SoEasyLuscious, Healthy Recipes for Every Meal of the WeekEllie Krieger 978-0-470-42354-7,272pp.73⁄4x9,Hardcover,$29.95

FoodNetworkKitchensFavoritesRecipesFood Network Kitchens 978-0-696-24197-0,408pp.91⁄8x93⁄4,Paper,$29.95

FoodNetworkKitchensCookbookFood Network Kitchens 978-0-696-22720-2,288pp.73⁄8x91⁄8,Paper,$19.95

FoodNetworkKitchens:MakingItEasyFood Network Kitchens 978-0-696-22716-5,224pp.73⁄8x91⁄8,Paper,$19.95

HowtoBoilWaterLife Beyond TakeoutFood Network Kitchens 978-0-696-22686-1,256pp.73⁄8x91⁄8,Hardcover,$24.95


NewAmerican Table

Marcus Samuelssonwith Heidi Sacko Walters

TheGoodStuffCookbookBurgers, Fries, Shakes, Wedges, and MoreSpike Mendelsohn and Micheline Mendelsohn 978-0-470-52792-4,256pp.8x10,Paper,$24.95

FoodNetworkFavorites:RecipesfromOurAll-StarChefsFood Network Kitchens 978-0-696-23707-2,264pp.91⁄8x93⁄4,Paper,$19.95978-0-696-23021-9,264pp.91⁄4x10,Hardcover,$29.95

BurgerBarBuild Your Own Ultimate Burgers Hubert Keller and Penelope Wisner 978-0-470-18767-8,180pp.8x8,Hardcover,$22.95

HowtoEatThe Pleasures and Principles of Good FoodNigella Lawson 978-0-470-17354-1,496pp.71⁄2x91⁄8,Paper,$19.95

HowtoEatThe Pleasures and Principles of Good FoodNigella Lawson 978-0-471-25750-9,496pp.71⁄2x91⁄8,Hardcover,$35.00

L’AtelierofJoelRobuchonThe Artistry of a Master Chef and His ProtégésPatricia Wells 978-0-471-29297-5,248pp.91⁄3x111⁄2,Hardcover,$60.00

Olaf’sKitchenA Master Chef Shares His PassionOlaf Mertens 978-0-470-15565-3,224pp.9x91⁄4,Paper,$28.95

WithoutReservationsHow to Make Bold, Creative, Flavorful Food at HomeJoey Altman with Jennie Schacht 978-0-470-13045-2,288pp.8x9,Hardcover,$35.00

GOOD STUFFSPIKE MENDELSOHNburgers, fries, shakes, wedges, and more

THE

with Micheline Mendelsohn

COOK

BOOK

n I g e l l a l aW s o n

ge

ne

ra

l C

ul

ina

ry


general culinarygeneral culinarygeneral culinarygeneral culinarygeneral culinarygeneral culinary

C l a s s I C s

®

15th editionCook BookNew

NewCookBookRecipe Card Collection: 200 of the Best Recipes1 4 t h E d i t i o n

Better Homes & Gardens 978-0-696-23704-1,500pp.4x6,RecipeCards,$19.95

NewCookBookPrizewinning Recipesl i m i t E d E d i t i o n

Better Homes & Gardens978-0-696-24159-8,656pp.9x10,Hardcover,$29.95

NewCookBookC E l E b R at i n g t h E P R o m i s E , l i m i t E d E d i t i o n

Better Homes & Gardens978-0-696-23511-5,656pp.9x10,Hardcover,$29.95

NewCookBook1 4 t h E d i t i o n

Better Homes & Gardens 978-0-696-22403-4,656pp.9x10,Hardcover,$29.95BettyCrocker’s

OutdoorCookBookfa C s i m i l E E d i t i o n

Betty Crocker 978-0-470-41964-9,176pp.51⁄4x711⁄16,Hardcover,$16.95

BettyCrocker’sCookingCalendarfa C s i m i l E E d i t i o n


BettyCrocker’sPartyBookfa C s i m i l E E d i t i o n



Better Homes & Gardens 978-0-470-55686-3,608pp.67⁄16x93⁄16,Hardcoverbinder,$29.95


Better Homes & Gardens 978-0-696-22565-9,656pp.67⁄16x93⁄16,Paper,$19.95978-0-696-23449-1,656pp.67⁄16x93⁄16,Paper,$19.95

PillsburyCompleteCookbookb o n u s E d i t i o n

Pillsbury 978-0-471-75312-4,608pp.61⁄2x97⁄16,Paper,$19.95b o n u s E d i t i o n w i t h l ay f l at b i n d E R

978-0-470-14620-0,584pp.61⁄2x97⁄16,Binders,3or5-ring,$29.95

BettyCrockerCookbookEverything You Need to Know to Cook Today1 0 t h E d i t i o n

Betty Crocker 978-0-7645-6877-0,576pp.7x91⁄4,Binders,3or5-ring,$29.95

BettyCrockerCookbook1 0 t h b R i d a l E d i t i o n

Betty Crocker978-0-7645-7674-4,648pp.7-1/4x9-1/4,Hardcover,$29.95

BettyCrocker’sPictureCookBookfa C s i m i l E E d i t i o n

Betty Crocker 978-0-02-862771-7,456pp.63⁄8x91⁄2,Binders,3or5-ring,$29.95

BettyCrocker’sGuidetoEasyEntertainingfa C s i m i l E E d i t i o n


BestoftheBake-Off1959fa C s i m i l E E d i t i o n

Pillsbury 978-0-470-39559-2,608pp.91⁄4x611⁄16,Hardcover,$29.95

be T T e r hom e s & ga r De ns C l a s s IC s

r e T r o

NewCookBookb R i d a l E d i t i o n

Better Homes & Gardens978-0-696-24258-8,720pp.67⁄16x93⁄16,Hardcover,$29.95BettyCrocker’s

CookbookforBoysandGirlsfa C s i m i l E E d i t i o n


BettyCrocker’sCookyBookfa C s i m i l E E d i t i o n

Eric Mulvany and Betty Crocker 978-0-7645-6637-0,160pp.8x10,Hardcover,$24.95

ge

ne

ra

l C

ul

ina

ry



e n T e r T a I n I n g

a l s o ava i l a b l E :

GreatPartyDipsPeggy Fallon 978-0-470-23978-0,128pp.51⁄8x85⁄8,Hardcover,$16.95

SkinnyTinisAll the Fun for Half the CaloriesTeresa Marie Howes 978-0-470-44706-2,144pp.51⁄8x85⁄8,Hardcover,$17.95

EntertainingSimpleRecipes, Menus, and Party Ideas for Every Kind of GatheringMatthew Mead 978-0-470-17499-9,256pp.8x10,Paper,$24.95

C’monOver!Hassle-Free, Hustle-Free EntertainingPillsbury 978-0-471-75311-7,208pp.8x9,Hardcover,$19.95

PotatoSalad65 Recipes from Classic to CoolDebbie Moose978-0-470-28348-6,128pp.51⁄8x85⁄8,Hardcover,$16.95

GreatPartyFonduesPeggy Fallon 978-0-470-23979-7,128pp.51⁄8x85⁄8,Hardcover,$16.95

ArtofGarnishingInja Nam and Arno Schmidt 978-0-471-28474-1,128pp.73⁄8x91⁄4,Hardcover,$39.95

TheHorsD’OeuvreBibleDavid Paul Larousse 978-0-471-01312-9,432pp.8x10,Hardcover,$59.95

TheProfessionalGardeMangerA Guide to the Art of the BuffetDavid Paul Larousse 978-0-471-10603-6,440pp.8x10,Hardcover,$70.00

AppetizersForDummiesDede Wilson 978-0-7645-5439-1,272pp.73⁄8x91⁄4,Paper,$16.99

Horsd’OeuvreatHomewithTheCulinaryInstituteofAmericaThe Culinary Institute of America 978-0-7645-9562-2,224pp.91⁄4x10,Hardcover,$29.95

BettyCrocker’sEntertainingBasicsLearning to Entertain with ConfidenceBetty Crocker 978-0-7645-6425-3,288pp.8x10,Hardcover,$24.95

TheUltimateAppetizersBookMore than 450 No-Fuss Nibbles and Drinks Plus Simple Party Planning TipsBetter Homes & Gardens 978-0-470-63414-1,480pp.67⁄16x93⁄16,Paper,$19.95

GreatBarFoodatHomeKate Heyhoe978-0-471-78183-7,128pp.7x8,Hardcover,$17.95

AppetizersSmall Bites Packed with Big Flavors from America’s Most Trusted Kitchens Pillsbury 978-0-7645-8855-6,288pp.8x10,Hardcover,$27.95

Semi-HomemadeCocktailTime218 Cocktails & Appetizers for the “Best Time of the Day”Sandra Lee 978-0-470-55487-6,192pp.91⁄8x93⁄4,Paper,$17.95

TheAppetizerAtlasA World of Small BitesArthur L. Meyer and Jon M. Vann 978-0-471-41102-4,640pp.71⁄2x91⁄4,Hardcover,$45.00

Sandra LeeCocktail

Time

semi-homemade®

ComfortFood100 Recipes for the Way You Really CookBetty Crocker 978-0-470-17350-3,159pp.51⁄2x81⁄2,Hardcover,$14.95

OutdoorFood100 Recipes for the Way You Really CookBetty Crocker978-0-470-27879-6,159pp.51⁄2x81⁄2,Hardcover,$14.95

QuickFixes100 Recipes for the Way You Really CookBetty Crocker 978-0-470-17352-7,159pp.51⁄2x81⁄2,Hardcover,$14.95

PartyFood100 Recipes for the Way You Really CookBetty Crocker 978-0-470-17349-7,160pp.51⁄2x81⁄2,Hardcover,$14.95

SmallBites100 Recipes for the Way You Really CookBetty Crocker 978-0-470-32933-7,160pp.51⁄2x81⁄2,Hardcover,$14.95

ge

ne

ra

l C

ul

ina

ry



s e a f o o D

g r e e n / o r g a n I C / s e a s o n a l

FishForeverThe Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable SeafoodPaul Johnson 978-0-7645-8779-5,480pp.8x91⁄8,Hardcover,$34.95

GoFishFresh Ideas for American SeafoodLaurent Tourondel and Andrew Friedman 978-0-471-44594-4,328pp.8x91⁄4,Hardcover,$39.95

FishThe Complete Guide to Buying and Cooking Mark Bittman 978-0-02-863152-3,384pp.8x91⁄4,Paper,$19.95

SeafoodMealsinMinutes!150 Simple, Low-Fat Recipes to Make Perfect Seafood DishesM. J. Smith 978-0-471-34701-9,208pp.51⁄2x83⁄8,Paper,$15.95

A C E L E B R AT I O N O F L O C A L F O O D S

T R A C E Y R Y D E R and C A R O L E T O P A L I A NCofounders of Edible Communities Publications

300 fresh, flavorful

recipes for those lazy, hazy days

The

Summercookbook

Jeff Cox

Big

TheOrganicFoodShopper’sGuideJeff Cox 978-0-470-17487-6,320pp.6x8,Paper,$14.95

TheOrganicCook’sBibleJeff Cox 978-0-471-44578-4,584pp.73⁄8x91⁄8,Hardcover,$40.00

TheBigSummerCookbook300 fresh, flavorful recipes for those lazy, hazy daysJeff Cox 978-0-470-11427-8,352pp.73⁄8x91⁄8,Paper,$24.95

Melissa’sEverydayCookingwithOrganicProduceA Guide to Easy-to-Make Dishes with Fresh Organic Fruits and VegetablesCathy Thomas 978-0-470-37105-3,336pp.8x9,Hardcover,$29.95

Melissa’sGreatBookofProduceEverything You Need to Know about Fresh Fruits and VegetablesCathy Thomas and Nick Koon 978-0-7645-7187-9,336pp.8x9,Hardcover,$29.95

FreshfromtheMarketSeasonal Cooking with Laurent TourondelLaurent Tourondel 978-0-470-40242-9,336pp.9x10,Hardcover,$35.00

BigGreenCookbookHundreds of Planet- Pleasing Recipes and Tips for a Luscious, Low-Carbon LifestyleJackie Newgent 978-0-470-40449-2,400pp.8x91⁄8,Paper,$24.95

EdibleA Celebration of Local FoodsTracey Ryder and Carole Topalian 978-0-470-37108-4,336pp.8x10,Hardcover,$29.95

m e l I s s a’ s

J e f f C o x

ge

ne

ra

l C

ul

ina

ry



Semi-HomemadeGrillingSandra Lee 978-0-696-23221-3,237pp.91⁄8x93⁄4,Paper,$19.95

Semi-HomemadeGrilling2Sandra Lee 978-0-696-23828-4,237pp.91⁄8x93⁄4,Paper,$19.95

GrillingForDummiess E C o n d E d i t i o n

Marie Rama and John Mariani 978-0-470-42129-1,392pp.73⁄8x91⁄4,Paper,$21.99

IndoorGrillingForDummiesLucy Wing and Tere Stouffer Drenth 978-0-7645-5362-2,243pp.73⁄8x91⁄4,Paper,$16.99

BBQSauces,Rubs&MarinadesForDummiesTraci Cumbay and Tom Schneider 978-0-470-19914-5,264pp.61⁄8x91⁄4,Paper,$14.99

GrillingMadeEasy200 Sure-Fire Recipes from America’s Most Trusted Kitchens Betty Crocker 978-0-7645-7453-5,336pp.715⁄16x10,Paper,$19.95

Grillin’andChillin’Better Homes & Gardens 978-0-696-24260-1,192pp.81⁄8x107⁄8,Paper,$12.95

TheStubb’sBar-B-QCookbookStubb’s Legendary Kitchen with Kate Heyhoe978-0-471-97996-8,108pp.51⁄8x85⁄8,Hardcover,$14.95

TamingtheFlameSecrets for Hot-and- Quick Grilling and Low- and-Slow BBQElizabeth Karmel 978-0-7645-6882-4,384pp.8x91⁄4,Hardcover,$24.95

Soaked,Slathered,andSeasonedA Complete Guide to Flavoring Food for the Grill Elizabeth Karmel 978-0-470-18648-0,352pp.6x8,Paper,$19.95

Lobel’sPrimeTimeGrillingRecipes and Tips from America’s #1 Butchers2 n d E d i t i o n

Stanley Lobel, Leon Lobel, and Evan Lobel978-0-471-75682-8,298pp.73⁄8x91⁄8,Hardcover,$27.95

KingsfordCompleteGrillingCookbookRick Rodgers978-0-470-07914-0,266pp.715⁄16x10,Paper,$19.95

g r I l l I n g

5-IngredientGrillingBetter Homes & Gardens978-0-696-23161-2,256pp.7x9,Paper,$14.95

NewGrillingBookCharcoal, Gas, Smokers, Indoor Grills, Turkey Fryers, Rotisseries2 n d E d i t i o n

Better Homes & Gardens978-0-696-22886-5,456pp.67⁄16x93⁄16,Paper,$19.95

BurgerBarBuild Your Own Ultimate Burgers Hubert Keller and Penelope Wisner 978-0-470-18767-8,180pp.8x8,Hardcover,$22.95

ge

ne

ra

l C

ul

ina

ry



CompleteThanksgivingCookbookAll You Need to Cook a Foolproof DinnerBetty Crocker 978-0-7645-2574-2,208pp.73⁄8x91⁄8,Paper,$17.95

HolidayBakingTreats filled with cheer for a magical time of yearPillsbury 978-0-470-08062-7,223pp.8x9,Hardcover,$19.95

ChristmasCookingForDummiesDede Wilson 978-0-7645-5407-0,358pp.73⁄8x91⁄4,Paper,$21.99

GiftsfromtheKitchenForDummiesAndrea Swenson 978-0-7645-5452-0,268pp.73⁄8x91⁄4,Paper,$16.99

BestofChristmasIdeasBetter Homes & Gardens 978-0-470-50395-9,192pp.81⁄8x107⁄8,Paper,$14.99

HalloweenTricksandTreatsBetter Homes & Gardens 978-0-470-50396-6,192pp.81⁄8x107⁄8,Paper,$14.99

HowtoCookEverythingHoliday CookingMark Bittman and Alan Witschonke 978-0-7645-2512-4,144pp.8x9,Paper,$14.95

Celebrate!A Year-Round Guide to Holiday Food and FunBetty Crocker 978-0-7645-6848-0,256pp.715⁄16x10,Hardcover,$24.95

ChristmasCookbooks E C o n d E d i t i o n

Betty Crocker 978-0-470-87403-5,352pp.715⁄16x10,Paper,$19.95

h o l I D a y

m a C h I n e s / C o o k Wa r e

COOKBOOKCHRISTMAS

CastIronCookingForDummiesTracy Barr 978-0-7645-3714-1,360pp.73⁄8x91⁄4,Paper,$19.99

MediterraneanClayPotCookingTraditional and Modern Recipes to Savor and Share Paula Wolfert 978-0-7645-7633-1,368pp.8x91⁄8,Hardcover,$34.95

MissVickie’sBigBookofPressureCookerRecipesVickie Smith 978-0-7645-9726-8,480pp.73⁄8x91⁄8,Paper,$22.95

PressureCookersForDummiesTom Lacalamita 978-0-7645-5413-1,264pp.73⁄8x91⁄4,Paper,$16.99

P r e s s u r e C o o k e r CasT-Iron Cook Ing C l a y P o T

ge

ne

ra

l C

ul

ina

ry



More than 400 recipes from appetizers to desserts

the ultimateslowcookerbook

JewishSlowCookerRecipesLaura Frankel 978-0-470-26089-0,256pp.8x91⁄8,Hardcover,$24.95

Semi-HomemadeMoneySavingSlowCooking128 Quick to Create MealsSandra Lee978-0-470-54026-8,240pp.91⁄8x93⁄4,Paper,$19.95

SlowCookersForDummiesTom Lacalamita and Glenna Vance 978-0-7645-5240-3,264pp.73⁄8x91⁄4,Paper,$16.99

MoreSlowCookerRecipesBetty Crocker 978-0-7645-3939-8,224pp.8x10,Hardcover,$22.95

BettyCrocker’sSlowCookerCookbookBetty Crocker 978-0-02-863469-2,224pp.8x10,Hardcover,$22.95

5-IngredientSlowCookerRecipesBetter Homes & Gardens 978-0-696-22089-0,256pp.7x9,Paper,$14.95

BiggestBookofSlowCookerRecipesv o l u m E 2

Better Homes & Gardens 978-0-696-23052-3,416pp.8x9,Paper,$19.95

DiabeticLivingSlowCookerRecipesBetter Homes & Gardens 978-0-696-22441-6,256pp.7x9,Paper,$14.95

SimpleSlowCookerRecipesBetter Homes & Gardens 978-0-696-21834-7,416pp.8x9,Paper,$19.95

SlowCookerFavoritesMadeHealthyBetter Homes & Gardens 978-0-696-22683-0,256pp.7x9,Paper,$14.95

TheUltimateSlowCookerBookMore than 400 recipes from appetizers to dessertsBetter Homes & Gardens 978-0-470-54032-9,480pp.67⁄16x93⁄16,Paper,$19.95

PillsburyFastSlowCookerCookbook15-Minute Prep and Your Slow Cooker Does the Rest!Pillsbury978-0-471-75310-0,208pp.8x9,Hardcover,$19.95

FamilyCircleSlowCookerMealsFamily Circle 978-0-696-24085-0,288pp.73⁄8x91⁄8,Paper,$19.95

BiggestBookofSlowCookerRecipesBetter Homes & Gardens978-0-696-21546-9,416pp.8x9,Paper,$19.95

BiggestBookofSlowCookerRecipesBetter Homes & Gardens978-0-696-21835-4,416pp.8x9,SpiralBound,$19.95

Semi-HomemadeSlowCookerRecipesSandra Lee 978-0-696-23264-0,240pp.91⁄8x93⁄4,Paper,$19.95

Semi-HomemadeSlowCookerRecipes2Sandra Lee 978-0-696-23815-4,237pp.91⁄8x93⁄4,Paper,$19.95

SlowCookerRecipesfor2,4orMoreBetter Homes & Gardens 978-0-696-23928-1,384pp.8x9,Hardcover,$19.95

So-EasySlowCookerBetter Homes & Gardens 978-0-696-24202-1,192pp.81⁄8x107⁄8,Paper,$12.95

Slow&EasyFast-Fix Recipes for Your Electric Slow CookerNatalie Haughton 978-0-470-22940-8,464pp.73⁄8x91⁄8,Paper,$22.95

m a C h I n e s / C o o k Wa r e continued

s l o W C o o k e r

ge

ne

ra

l C

ul

ina

ry



TheCaliforniaPizzaKitchenCookbookLarry Flax and Rick Rosenfield978-0-02-860988-1,112pp.8x8,Hardcover,$22.00

CaliforniaPizzaKitchenFamilyCookbookLarry Flax, Rick Rosenfield, and Lucy Schaeffer978-0-470-22939-2,128pp.7x8,Hardcover,$19.95

PizzaNightTop It, Stuff It, Twist It— The easy way to go with refrigerated doughPillsbury 978-0-470-23022-0,160pp.51⁄2x81⁄2,Hardcover,$14.95

BettyCrocker’sBestBreadMachineCookbookThe Goodness of Homemade Bread the Easy WayBetty Crocker 978-0-02-863023-6,240pp.8x10,Hardcover,$22.95

BiggestBookofBreadMachineRecipesBetter Homes & Gardens978-0-696-21853-8,416pp.8x9,Paper,$19.95

BreadMachinesForDummiesGlenna Vance and Tom Lacalamita 978-0-7645-5241-0,244pp.73⁄8x91⁄4,Paper,$16.99

m a C h I n e s / C o o k Wa r e continued

m e a T

P I Z Z a

falling off the bone

Jean Anderson

PigKing of the Southern TableJames Villas 978-0-470-19401-0,472pp.8x91⁄8,Hardcover,$34.95

TheBaconCookbookMore than 150 Recipes from Around the World for Everyone’s Favorite FoodJames Villas 978-0-470-04282-3,288pp.8x10,Hardcover,$35.00

FallingOfftheBoneJean Anderson 978-0-470-46713-8,272pp.8x9,Hardcover,$29.95

BettyCrocker’sBestChickenCookbookBetty Crocker 978-0-02-863155-4,304pp.715⁄16x10,Hardcover,$24.95

ChickenTonight100 Recipes for the Way You Really CookBetty Crocker 978-0-470-17351-0,159pp.51⁄2x81⁄2,Hardcover,$14.95

DinnerMadeEasywithRotisserieChickenBuild a Meal Tonight!Betty Crocker 978-0-7645-7088-9,224pp.715⁄16x10,Paper,$19.95

ProfessionalCharcuterieSausage Making, Curing, Terrines, and PâtésJohn Kinsella and David T. Harvey 978-0-471-12237-1,304pp.8x10,Hardcover,$60.00

pigking of the southern table

james villas

J a m e s V I l l a s

BiggestBookofChickenRecipesBetter Homes & Gardens978-0-696-23681-5,384pp.8x9,Paper,$19.95

b r e a D m a C h I n e

ge

ne

ra

l C

ul

ina

ry



TheBaconCookbookMore than 150 Recipes from Around the World for Everyone’s Favorite FoodJames Villas 978-0-470-04282-3,288pp.8x10,Hardcover,$35.00

JustinWilson’sHomegrownLouisianaCookin’Justin Wilson 978-0-02-630125-1,288pp.71⁄2x91⁄4,Hardcover,$29.95

MagicBeans150 Delicious Recipes Featuring Nature’s Low-Fat Nutrient-Rich, Disease-Fighting PowerhousePatti Bazel Geil 978-0-471-34747-7,208pp.7x9,Paper,$16.95

MagicSalsa125 Naturally Low-Fat Bold and Brassy Sauces to Add Flavor to Any MealDavid Woods 978-0-471-34672-2,176pp.51⁄2x81⁄2,Paper,$14.95

TheGloryofSouthernCookingJames Villas 978-0-7645-7601-0,480pp.8x91⁄4,Hardcover,$34.95

PigKing of the Southern TableJames Villas 978-0-470-19401-0,472pp.8x91⁄8,Hardcover,$34.95

WhiteHouseChefEleven Years, Two Presidents, One KitchenWalter Scheib and Andrew Friedman 978-0-471-79842-2,336pp.73⁄8x91⁄8,Hardcover,$24.95

HayFeverHow Chasing a Dream on a Vermont Farm Changed My LifeAngela Miller and Ralph Gardner 978-0-470-39833-3,304pp.6x9,Hardcover,$24.95

DishesfromtheWildHorseDesertNorteo Cooking of South TexasMelissa Guerra 978-0-7645-5892-4,296pp.73⁄8x91⁄8,Hardcover,$29.95

TamalesMark Miller, Stephan Pyles, and John Sedlar978-0-7645-2567-4,192pp.9x9,Paper,$19.95

MikeColameco’sFoodLover’sGuidetoNewYorkCityMike Colameco 978-0-470-04443-8,480pp.51⁄8x81⁄2,Paper,$19.95

PacificNorthwestWiningandDiningThe People, Places, Food, and Drink of Washington, Oregon, Idaho, and British ColumbiaBraiden Rex-Johnson and Jackie Johnston 978-0-471-74685-0,288pp.8x10,Hardcover,$34.95

CountryCookingBetty Crocker 978-0-470-19441-6,368pp.715⁄16x10,Hardcover,$25.95

Angela Miller with Ralph Gardner Jr.

hay feverHow Chasing a Dream on a

Vermont Farm Changed My Life

pigking of the southern table

james villas

r e g I o n a l

n o r T h W e s T

C o u n T r y

n o r T h e a s T

s o u T h e r n

s o u T h W e s T

ge

ne

ra

l C

ul

ina

ry



TheCompleteBookOfSaucesSallie Y. Williams 978-0-02-860360-5,272pp.61⁄8x91⁄4,Paper,$16.95

TheSauceBibleGuide to the Saucier’s CraftDavid Paul Larousse 978-0-471-57228-2,400pp.8x10,Hardcover,$54.95

SaucesClassical and Contemporary Sauce Making, 3rd EditionJames Peterson 978-0-470-19496-6,656pp.8x10,Hardcover,$49.95

CocinaBettyCrockerRecetas Americanas Favoritas en Español y Inglés/Favorite American Recipes in Spanish and EnglishBetty Crocker Editors 978-0-7645-8829-7,304pp.715⁄16x10,Paper,$19.95

TheRestaurant&BarEnglish/SpanishSpanish/EnglishDictionaryMaria Belknap 978-0-471-71182-7,352pp.6x9,Paper,$29.95

s a u C e s s P a n I s h

BiggestBookofSoupsandStewsBetter Homes & Gardens978-0-696-22580-2,384pp.8x9,Paper,$19.95

SplendidSoupsRecipes and Master Techniques for Making the World’s Best SoupsJames Peterson 978-0-471-39136-4,656pp.71⁄2x91⁄8,Hardcover,$45.00

Soups&Stews100 Recipes for the Way You Really CookBetty Crocker 978-0-470-39796-1,160pp.51⁄2x81⁄2,Hardcover,$14.95

CookingSoupsForDummiesJenna Holst 978-0-7645-6333-1,264pp.73⁄8x91⁄4,Paper,$16.99

TheBestSoupsintheWorldClifford A. Wright 978-0-470-18052-5,480pp.73⁄8x91⁄8,Paper,$22.95

VegetarianTimesFastandEasyGreat Food You Can Make in MinutesVegetarian Times Magazine 978-0-470-08552-3,240pp.7x9,Paper,$19.95

VegetarianTimesCompleteCookbook2 n d E d i t i o n

Vegetarian Times Magazine 978-0-7645-5959-4,512pp.71⁄2x91⁄8,Hardcover,$34.95

VegetarianTimesVegetarianBeginner’sGuideVegetarian Times Magazine978-0-02-860386-5,192pp.61⁄8x91⁄4,Paper,$14.95

VegetarianTimesLow-Fat&Fast150 Easy Meatless Recipes Vegetarian Times Magazine978-0-02-861588-2,208pp.61⁄8x91⁄4,Paper,$16.00

VegetarianTimesVegetarianEntertainingVegetarian Times Magazine978-0-02-861324-6,194pp.81⁄6x101⁄4,Hardcover,$27.50

s o u P

V e g e T a r I a n / V e g e T a b l e s

V e g e T a r I a n T I m e s

ge

ne

ra

l C

ul

ina

ry



Alexandra Jamieson, CHHC, AADPVegan chef and holistic nutrition expert

Learn to:• Make your kitchen vegan

• Cook more than 160 healthy vegan recipes

• Enjoy breakfasts, snacks, soups, salads, sandwiches, entrees, sides, desserts, and more

Vegan Cooking


Open the book and find:

• What it means to be vegan

• Where to get the nutrition you need

• The whole truth about whole grains

• Tools and ingredients to stock a vegan kitchen

• Savvy shopping strategies

• New takes on old favorites

• How to avoid common hidden animal products

• Meal-planning tips

• How to whip up vegan condi-ments, including ketchup, BBQ sauce, and tartar sauce

Alexandra Jamieson, CHHC, AADP, is a professionally trained vegan

chef and a board certified holistic health counselor. A vegan since 2000,

she has appeared on several television shows and was featured in the

award-winning documentary Super Size Me.

$19.99 US / $23.99 CN / £14.99 UK

ISBN 978-0-470-64840-7

Cooking/Vegetarian and Vegan

Go to Dummies.com®

for videos, step-by-step examples, how-to articles, or to shop!

An authoritative resourceon making delicious, healthyvegan meals and dishesVeganism is more than just not consuming and using animal–derived foods and products. It’s about changingyour lifestyle — whether for better health or as a personalstatement. The perfect companion to Living Vegan For Dummies, this ultimate cookbook gives you more than 160 healthy and hearty vegan recipes for every meal of the day.

• Move over, meat — discover the benefits of avoiding animal products and get the know-how to safely and confidently make the switch to a vegan lifestyle

• Put on your chef’s hat — find out how to shop for vegan ingredients, adapt your old recipes, and set up a vegan-friendly kitchen

• Start cookin’ — get more than 160 recipes for everything from everyday lunches and snacks to special occasions and holidays

• Make it fun — learn simple tricks to entice family and friends to enjoy healthy foods right along with you

Vegan

Cooking

Jamieson

Spine: 768’’

BettyCrockerEasyEverydayVegetarianMeatless Main Dishes You’ll Love!Betty Crocker Editors 978-0-471-75304-9,272pp.715⁄16x10,Hardcover,$24.95

MoosewoodRestaurantCooksforaCrowdRecipes with a Vegetarian Emphasis for 24 or MoreThe Moosewood Collective 978-0-471-23877-5,528pp.8x10,Paper,$27.95

LivingVegetarianForDummies2 n d E d i t i o n

Suzanne Havala 978-0-470-52302-5,384pp.73⁄8x91⁄4,Paper,$19.99

HowtoCookEverythingVegetarianSimple Meatless Recipes for Great FoodMark Bittman and Alan Witschonke978-0-7645-2483-7,1008pp.8x9,Hardcover,$35.00

Tofu1-2-3Maribeth Abrams 978-0-471-74809-0,236pp.81⁄8x81⁄4,Paper,$19.95

100BestVegetarianRecipesCarol Gelles 978-0-470-18550-6,176pp.51⁄8x85⁄8,Hardcover,$16.95

ProfessionalVegetarianCookingKen Bergeron 978-0-471-29235-7,448pp.7x9,Hardcover,$49.95

VegetarianCookingForDummiesSuzanne Havala 978-0-7645-5350-9,360pp.73⁄8x91⁄4,Paper,$19.99

1,000VeganRecipesRobin Robertson 978-0-470-08502-8,640pp.73⁄8x91⁄8,Hardcover,$35.00

VeganontheCheapGreat Recipes and Simple Strategies that Save You Time and MoneyRobin Robertson 978-0-470-47224-8,272pp.6x9,Paper,$17.95

PartyVeganRobin Robertson 978-0-470-47223-1,288pp.6x9,Paper,$17.95

reFreshContemporary Vegan Recipes From the Award Winning Fresh RestaurantsRuth Tal and Jennifer Houston 978-0-470-84084-9,224pp.6x8,Paper,$25.95

VeganCookingForDummiesAlexandra Jamieson 978-0-470-64840-7,392pp.73⁄8x91⁄4,Paper,$19.99

FABULOUS, FUN FOOD FOR EVERY OCCASION

VEGANPARTY

ROBIN ROBERTSONAUTHOR OF VEGAN PLANET

veganGreat Recipes and Simple Strategies that Save You Time and Money

cheapon the

ROBIN ROBERTSON AUTHOR OF VEGAN PLANET

1,000VegetarianRecipesCarol Gelles 978-0-02-542965-9,608pp.73⁄8x91⁄8,Hardcover,$35.00

1,000Gluten-FreeRecipesCarol Fenster 978-0-470-06780-2,720pp.73⁄8x91⁄8,Hardcover,$35.00

V e g e T a r I a n / V e g e T a b l e s continued

V e g a n

ge

ne

ra

l C

ul

ina

ry


ethnic cookingethnic cookingethnic cooking

CookingAroundtheWorldAll-in-OneForDummiesMary Sue Milliken, Susan Feniger, and Helene Siegel978-0-7645-5502-2,744pp.73⁄8x91⁄4,Paper,$31.99

TheSoulofaNewCuisineA Discovery of the Foods and Flavors of AfricaMarcus Samuelsson, Heidi Sacko Walters978-0-7645-6911-1,368pp.9x10,Hardcover,$40.00

ATasteofHeritageThe New African-American CuisineJoe Randall and Toni Tipton-Martin978-0-7645-6710-0,352pp.73⁄8x91⁄8,Paper,$19.95

MemoriesofaCubanKitchenMore Than 200 Classic RecipesMary Urrutia Randelman and Joan Schwartz978-0-02-860998-0,352pp.71⁄2x91⁄4,Paper,$19.95

a f r I C a n C u b a n

helen chenP H O T O G R A P H Y B Y J A S O N W Y C H E

e a s ya s i a n

n o o d l e s

SushiForDummiesJudi Strada and Mineko Takane Moreno978-0-7645-4465-1,288pp.61⁄8x91⁄4,Paper,$16.99

ChineseCookingForDummiesMartin Yan 978-0-7645-5247-2,360pp.73⁄8x91⁄4,Paper,$21.99

EasyAsianNoodlesHelen Chen 978-0-470-38755-9,128pp.7x8,Hardcover,$17.95

EasyChineseStir-FriesHelen Chen 978-0-470-38756-6,128pp.7x8,Hardcover,$17.95

EatingKoreanFrom Barbecue to Kimchi, Recipes from My HomeCecilia Hae-Jin Lee 978-0-7645-4078-3,272pp.71⁄2x91⁄4,Hardcover,$27.50

a s I a n

Elsie’sTurkeyTacosandArrozconPolloMore than 100 Latin-Flavored, Great-Tasting Recipes for Working Moms Elsie Ramos 978-0-470-05122-1,208pp.71⁄2x91⁄8,Paper,$19.95

MexicanCookingForDummiesSusan Feniger, Mary Sue Milliken, and Helene Siegel978-0-7645-5169-7,336pp.73⁄8x91⁄4,Paper,$21.99

1,000MexicanRecipesMarge Poore 978-0-7645-6487-1,656pp.73⁄8x91⁄8,Hardcover,$35.00

TheFoodandLifeofOaxacaTraditional Recipes from Mexico’s HeartZarela Martnez 978-0-02-860350-6,354pp.8x10,Hardcover,$35.00

m e x I C a n

Lucinda’sAuthenticJamaicanKitchenR E v i s E d E d i t i o n

Lucinda Scala Quinn978-0-471-74935-6,128pp.7x8,Hardcover,$17.95

J a m a I C a ne

th

niC

Co

ok

ing


ethnic cookingethnic cooking

BettyCrocker’sItalianCookingBetty Crocker 978-0-7645-6078-1,336pp.8x10,Hardcover,$25.95

ItalianCookingForDummiesCesare Casella and Jack Bishop978-0-7645-5098-0,358pp.71⁄2x91⁄4,Paper,$19.99

TheMediterrAsianWayA Cookbook and Guide to Health, Weight Loss, and Longevity, Combining the Best Features of Mediterranean and Asian Diets and LifestylesRic Watson and Trudy Thelander978-0-470-04558-9,330pp.71⁄2x91⁄8,Hardcover,$27.50

TheSlowMediterraneanKitchenRecipes for the Passionate CookPaula Wolfert 978-0-471-26288-6,400pp.8x91⁄4,Hardcover,$34.95

1,000ItalianRecipesMichele Scicolone 978-0-7645-6676-9,672pp.73⁄8x91⁄8,Hardcover,$35.00

FoodandMemoriesofAbruzzoItaly’s Pastoral Land Anna Teresa Callen 978-0-7645-3826-1,480pp.8x91⁄8,Paper,$19.95

FiammaThe Essence of Contemporary Italian CookingMichael White with Joanna Pruess978-0-7645-9931-6,288pp.715⁄16x10,Hardcover,$34.95

Lucinda’sRusticItalianKitchenLucinda Scala Quinn 978-0-471-79381-6,128pp.7x8,Hardcover,$17.95

1,000IndianRecipesNeelam Batra 978-0-7645-1972-7,704pp.73⁄8x91⁄8,Hardcover,$35.00

BettyCrocker’sIndianHomeCookingBetty Crocker 978-0-7645-6315-7,336pp.8x10,Hardcover,$27.95

TheDanceofSpicesClassic Indian Cooking for Today’s Home KitchenLaxmi Hiremath 978-0-471-27273-1,464pp.71⁄2x91⁄4,Hardcover,$29.95

TheCookingofSouthwestFranceRecipes from France’s Magnificent Rustic CuisinePaula Wolfert 978-0-7645-7602-7,496pp.8x91⁄4,Hardcover,$37.50

GloriousFrenchFoodA Fresh Approach to the ClassicsJames Peterson 978-0-471-44276-9,784pp.81⁄2x11,Hardcover,$45.00

SimpleFrenchFoodRichard Olney 978-0-02-010060-7,448pp.61⁄8x91⁄4,Paper,$19.95

I T a l I a n

m e D I T e r r a n e a nT h a I

f r e n C h

I n D I a n

TheElementsofLifeA Contemporary Guide to Thai Recipes and Traditions for Healthier Living Su-Mei Yu 978-0-471-75707-8,336pp.9x10,Hardcover,$35.00

et

hn

iC C

oo

kin

g


ethnic cookingethnic cookingethnic cooking

E N C Y C L O P E D I A O F

JEWISH FOODG I L M A R K S

PassoverSedersMadeSimpleZell Schulman 978-0-7645-6323-2,224pp.73⁄8x91⁄8,Paper,$17.95

EncyclopediaofJewishFoodGil Marks 978-0-470-39130-3,672pp.8x9,Hardcover,$40.00

JewishHolidayCookingA Food Lover’s Treasury of Classics and ImprovisationsJayne Cohen 978-0-471-76387-1,592pp.8x91⁄8,Hardcover,$32.50

OliveTreesandHoneyA Treasury of Vegetarian Recipes from Jewish Communities Around the WorldGil Marks 978-0-7645-4413-2,464pp.8x91⁄8,Hardcover,$29.95

JewishSlowCookerRecipesLaura Frankel 978-0-470-26089-0,256pp.8x91⁄8,Hardcover,$24.95

1,000JewishRecipesFaye Levy 978-0-02-862337-5,656pp.73⁄8x91⁄8,Hardcover,$35.00

JewishCookingForAllSeasonsFresh, Flavorful Kosher Recipes for Holidays and Every DayLaura Frankel 978-0-7645-7184-8,304pp.8x91⁄8,Hardcover,$34.95

J e W I s h

UnderstandingBaking3 R d E d i t i o n

Joseph Amendola and Nicole Rees 978-0-471-40546-7,288pp.61⁄8x91⁄4,Paper,$29.95

BettyCrockerSimplyDessert100 Recipes for the Way You Really CookBetty Crocker 978-0-470-27878-9,159pp.51⁄2x81⁄2,Hardcover,$14.95

BakingForDummiesEmily Nolan 978-0-7645-5420-9,360pp.73⁄8x91⁄4,Paper,$19.99

g e n e r a l

BestDessertsMore Than 350 Recipes from America’s Most-Trusted KitchenPillsbury 978-0-7645-8861-7,352pp.8x10,Hardcover,$27.95

Rose’sHeavenlyCakesRose Levy Beranbaum 978-0-471-78173-8,512pp.8x10,Hardcover,$39.95

UnforgettableDessertsMore than 140 Memorable Dessert Recipes for All Year RoundDede Wilson 978-0-470-18649-7,304pp.8x9,Hardcover,$29.95

DessertsForDummiesBill Yosses and Alison Yates 978-0-7645-5047-8,424pp.73⁄8x91⁄4,Paper,$19.99

BestoftheBake-OffCookbookRecipes from America’s Favorite Cooking ContestPillsbury 978-0-470-19442-3,368pp.8x9,Hardcover,$29.95

BestMuffinsandQuickBreadsCookbookFavorite Recipes from America’s Most-Trusted KitchenPillsbury 978-0-7645-8853-2,240pp.71⁄4x81⁄2,Hardcover,$22.95

AnyoneCanBakeStep-by-Step Recipes Just for YouBetter Homes & Gardens 978-0-470-50059-0,352pp.67⁄16x93⁄16,Hardcover,$24.95

Bake-OffPrize-WinningRecipes100 Top Recipes from the 43rd Pillsbury Bake-Off ContestPillsbury Editors 978-0-470-39703-9,224pp.8x9,Paper,$18.95

et

hn

iC C

oo

kin

g


bakingbaking

Fix-with-a-MixDesserts100 Sensational Sweets Made Easy with a MixBetty Crocker 978-0-470-61799-1,224pp.8x9,Hardcover,$19.95

BettyCrockerBakingBasicsRecipes and Tips to Bake with ConfidenceBetty Crocker 978-0-470-28661-6,272pp.8x10,Hardcover,$25.95

g e n e r a l continued

Bite-SizeDessertsCreating Mini Sweet Treats, from Cupcakes and Cobblers to Custards and Cookies Carole Bloom 978-0-470-22697-1,208pp.8x81⁄2,Hardcover,$24.95

TheEssentialBakerThe Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices, and Other Ingredients Carole Bloom 978-0-7645-7645-4,672pp.8x91⁄8,Hardcover,$40.00

C a r o l e b l o o m

Amy’sBreadArtisan-style breads, sand-wiches, pizzas, and more from New York City’s favorite bakeryR E v i s E d a n d u P d at E d

Amy Scherber and Toy Kim Dupree 978-0-470-17075-5,288pp.8x10,Hardcover,$35.00

TheSweeterSideofAmy’sBreadCakes, Cookies, Bars, Pastries and More from New York City’s Favorite BakeryAmy Scherber and Toy Kim Dupree 978-0-470-17074-8,272pp.8x10,Hardcover,$34.95

Amy Scherber&Toy Kim DupreePhotography by Aimée Herring

hAMY’S BREAD

artisan-stylebreads, sandwiches, pizzas, and more

from

new york city’s favorite bakery

revised & updated

a m y ’ s b r e a D

BakingandPastryMastering the Art and Craft2 n d E d i t i o n


ChocolatesandConfectionsFormula, Theory, and Technique for the Artisan ConfectionerPeter P. Greweling and The Culinary Institute of America 978-0-7645-8844-0,400pp.81⁄2x107⁄8,Hardcover,$65.00

C u l I n a r y I n s T I T u T e o f a m e r I C a

GrandFinalesThe Art of the Plated DessertTish Boyle and Timothy Moriarty 978-0-471-28769-8,368pp.81⁄2x107⁄8,Hardcover,$65.00

AModernistViewofPlatedDessertsGrand FinalesTish Boyle and Timothy Moriarty 978-0-471-29251-7,288pp.81⁄2x107⁄8,Hardcover,$60.00

ANeoclassicViewofPlatedDessertsGrand FinalesTish Boyle and Timothy Moriarty 978-0-471-29313-2,304pp.81⁄2x107⁄8,Hardcover,$60.00

TheCakeBookTish Boyle978-0-471-46933-9,400pp.71⁄2x91⁄8,Hardcover,$39.95

ChocolatePassionRecipes and Inspiration from the Kitchens of Chocolatier MagazineTish Boyle and Timothy Moriarty978-0-471-29317-0,328pp.81⁄2x107⁄8,Hardcover,$50.00

TheGoodCookieOver 250 Delicious Recipes from Simple to SublimeTish Boyle 978-0-471-38791-6,416pp.71⁄2x91⁄4,Hardcover,$34.95

T I s h b o y l e

SandraLeeSemi-HomemadeDessertsSandra Lee 978-0-696-22684-7,239pp.91⁄8x93⁄4,Paper,$19.95

SandraLeeSemi-HomemadeDesserts2Sandra Lee 978-0-696-24181-9,237pp.91⁄8x93⁄4,Paper,$19.95

BONUS GLUTEN-FREE

RECIPES

dessertsf ix mixwith a

100 sensational sweets

made easy with a mix

TheArtoftheDessertAnn Amernick with Margie Litman978-0-471-44381-0,384pp.71⁄4x91⁄8,Hardcover,$40.00

Ba

kin

g


bakingbaking

g e n e r a l continued

TheClassicArtofViennesePastryFrom Strudel to Sachertorte—More Than 100 Traditional RecipesChristine Berl 978-0-471-29202-9,277pp.73⁄8x91⁄4,Hardcover,$39.95

BettyCrockerBakingforTodayAlways in Style, Always Gold Medal Betty Crocker 978-0-7645-7613-3,256pp.715⁄16x10,Hardcover,$24.95

BakingbyFlavorLisa Yockelson 978-0-471-36170-1,600pp.71⁄2x91⁄8,Hardcover,$45.00

PillsburyBake-OffWinners100 Top Recipes from the 42nd Pillsbury Bake-Off ContestPillsbury 978-0-470-08061-0,224pp.8x9,Paper,$18.95

PillsburyBakingPillsbury 978-0-471-78088-5,272pp.8x9,Hardcover,$24.95

TheMakingofaPastryChefRecipes and Inspiration from America’s Best Pastry ChefsAndrew MacLauchlan 978-0-471-29320-0,352pp.73⁄8x91⁄4,Paper,$29.95

BettyCrocker’sBestofBakingMore Than 350 of America’s Favorite RecipesBetty Crocker 978-0-02-862066-4,444pp.8x10,Hardcover,$24.95

ABaker’sOdysseyCelebrating Time-Honored Recipes from America’s Rich Immigrant HeritageGreg Patent, Kelly Gorham, and Dave McLean978-0-7645-7281-4,416pp.8x91⁄8,Hardcover,$34.95

BakingUnpluggedNicole Rees 978-0-470-14911-9,272pp.8x91⁄8,Hardcover,$29.95

TheBaker’sManual150 Master Formulas for Baking5 t h E d i t i o n


PillsburyBestoftheBake-OffDessertsPillsbury 978-0-471-78720-4,160pp.8x9,Paper,$17.95

SweetSeasonsFabulous Restaurant Desserts Made SimpleRichard Leach 978-0-471-38738-1,288pp.101⁄2x101⁄2,Hardcover,$45.00

PastrySavory and SweetMichel Roux 978-0-470-42134-5,304pp.61⁄8x81⁄4,Hardcover,$24.95

DécomasterDecorating with a Paper Cone, 120 Practice SheetsAlain Buys and Jean-Luc Decluzeau 978-0-470-25011-2,120pp.13x10,Paper,$90.00

DecoratingWithaPaperConeAlain Buys and Jean-Luc Decluzeau 978-0-471-16065-6,192pp.11x81⁄2,Hardcover,$55.00

DesignerDessertsPhilippe Durand 978-0-471-16064-9,192pp.11x81⁄2,Hardcover,$55.00

Ba

kin

g


bakingbaking

b r e a D

ArtisanBreadsatHomeThe Culinary Institute of America 978-0-470-18260-4,352pp.91⁄4x10,Hardcover,$34.95

WholeGrainBreadsbyMachineorHand200 Delicious, Healthful, Simple RecipesBeatrice Ojakangas 978-0-7645-3825-4,416pp.73⁄8x91⁄8,Paper,$19.95

BreadA Baker’s Book of Techniques and RecipesJeffrey Hamelman 978-0-471-16857-7,432pp.71⁄2x91⁄8,Hardcover,$40.00

KneadlesslySimpleFabulous, Fuss-Free, No-Knead BreadsNancy Baggett 978-0-470-39986-6,240pp.8x9,Hardcover,$24.95

BreadBakingAn Artisan’s PerspectiveDaniel T. DiMuzio 978-0-470-13882-3,272pp.81⁄2x107⁄8,Hardcover,$45.00

withatHomeTHE CULINARY INSTITUTE OF AMERICA

ARTISAN BREADS

ERIC W. KASTEL

BettyCrocker’sBestBreadMachineCookbookThe Goodness of Homemade Bread the Easy WayBetty Crocker978-0-02-863023-6,240pp.8x10,Hardcover,$22.95

P I e

easyas pie

140 simple recipes + 1 readymade pie crust

PillsburyEasyasPie140 Simple Recipes + 1 Readymade Pie Crust = Sweet SuccessPillsbury 978-0-470-48553-8,208pp.8x9,Hardcover,$19.95

Bubby’sHomemadePiesRonald M. Silver and Jen Bervin978-0-7645-7634-8,384pp.73⁄8x91⁄8,Hardcover,$29.95

FrozenDessertsFrancisco J. Migoya and The Culinary Institute of America 978-0-470-11866-5,448pp.81⁄2x107⁄8,Hardcover,$60.00

RecipeoftheWeek:IceCream52 Easy Recipes for Year-Round Frozen TreatsSally Sampson978-0-470-16945-2,112pp.8x81⁄2,Paper,$16.95

I C e C r e a m

Julie Pech

The Chocolate TherapistA User’s Guide to

the Extraordinary Health Benefi ts of Chocolate

withatHome THE CULINARY INSTITUTE OF AMERICA

CHOCOLATES CONFECTIONS

AN

D

PETER P. GREWELING

ChocolatesandConfectionsFormula, Theory, and Technique for the Artisan ConfectionerPeter P. Greweling and The Culinary Institute of America 978-0-7645-8844-0,400pp.81⁄2x107⁄8,Hardcover,$65.00

ChocolatesandConfectionsatHomewithTheCulinaryInstituteofAmericaPeter P. Greweling and The Culinary Institute of America 978-0-470-18957-3,304pp.91⁄4x10,Hardcover,$34.95

CandyMakingForDummiesDavid Jones 978-0-7645-9734-3,392pp.73⁄8x91⁄4,Paper,$19.99

TheChocolateTherapistA User’s Guide to the Extraordinary Health Benefits of ChocolateJulie Pech 978-0-470-61351-1,288pp.51⁄2x81⁄2,Paper,$14.95

C a n D y

BreadMachinesForDummiesGlenna Vance and Tom Lacalamita978-0-7645-5241-0,244pp.73⁄8x91⁄4,Paper,$16.99

Ba

kin

g


bakingbaking

C a k e & C a k e D e C o r a T I n g

TheWeddingCakeBookDede Wilson 978-0-02-861234-8,208pp.8x10,Hardcover,$39.95

WeddingCakesYouCanMakeDesigning, Baking, and Decorating the Perfect Wedding Cake Dede Wilson 978-0-7645-5719-4,176pp.8x9,Hardcover,$29.95

WeddingCakeArtandDesignA Professional ApproachToba Garrett 978-0-470-38133-5,288pp.81⁄2x11,Hardcover,$50.00

JustCupcakes100 Recipes for the Way You Really CookBetty Crocker 978-0-470-32729-6,160pp.51⁄2x81⁄2,Hardcover,$14.95

DecoratingCakesandCupcakesBetty Crocker 978-0-471-75307-0,160pp.715⁄16x10,Paper,$19.95

BettyCrockerUltimateCakeMixCookbookCreate Sweet Magic from a MixBetty Crocker 978-0-7645-7348-4,256pp.8x10,Hardcover,$24.95

CakestoDreamOnA Master Class in DecoratingColette Peters 978-0-471-21462-5,272pp.715⁄16x10,Hardcover,$40.00

wedding cakeart AND design

TOBA GARRETT

A P R O F E S S I O N A L A P P R O A C H

W e D D I n gC u P C a k e s

CakeDecoratingForDummiesJoe LoCicero 978-0-470-09911-7,392pp.73⁄8x91⁄4,Paper,$19.99

TheCakeBookTish Boyle978-0-471-46933-9,400pp.71⁄2x91⁄8,Hardcover,$39.95

BettyCrocker’sNewCakeDecoratingCreative Cakes for Every OccasionBetty Crocker Editors 978-0-02-862527-0,160pp.8x10,Hardcover,$21.95

C h o C o l a T e

intensely chocolate100 scrumptious recipes for true chocolate lovers

CAROLE BLOOM

ChocolateChocolateLisa Yockelson978-0-471-42807-7,512pp.9x10,Hardcover,$45.00

I’mDreamingofaChocolateChristmasMarcel Desaulniers978-0-7645-9900-2,224pp.8x9,Hardcover,$29.95

ChocolatePassionRecipes and Inspiration from the Kitchens of Chocolatier MagazineTish Boyle and Timothy Moriarty978-0-471-29317-0,328pp.81⁄2x107⁄8,Hardcover,$50.00

IntenselyChocolateCarole Bloom 978-0-470-55101-1,224pp.8x81⁄2,Hardcover,$27.95

ChocolateLover’sCookbookForDummiesCarole Bloom 978-0-7645-5466-7,362pp.73⁄8x91⁄4,Paper,$19.99

Ba

kin

g


bakingbaking

PetitsFours,Chocolate,FrozenDesserts,andSugarWorkRoland Bilheux and Alain Escoffier978-0-470-24410-4,224pp.9x12,Hardcover,$80.00

Decorations,BordersandLetters,Marzipan,ModernDessertsRoland Bilheux and Alain Escoffier978-0-470-25000-6,240pp.9x12,Hardcover,$80.00

Doughs,Batters,andMeringuesRoland Bilheux and Alain Escoffier978-0-470-24408-1,200pp.9x12,Hardcover,$80.00

Creams,Confections,andFinishedDessertsRoland Bilheux and Alain Escoffier978-0-470-24409-8,224pp.9x12,Hardcover,$80.00

ProfessionalBaking,TradeVersion5 t h E d i t i o n

Wayne Gisslen 978-0-471-78349-7,800pp.81⁄2x11,Hardcover,$65.00

TheProfessionalPastryChefFundamentals of Baking and Pastry4 t h E d i t i o n

Bo Friberg 978-0-471-35925-8,1040pp.81⁄2x107⁄8,Hardcover,$70.00

TheAdvancedProfessionalPastryChefBo Friberg 978-0-471-35926-5,896pp.81⁄2x107⁄8,Hardcover,$70.00

BestCookiesCookbookFavorite Recipes from America’s Most-Trusted KitchensPillsbury 978-0-7645-8854-9,256pp.71⁄4x81⁄2,Hardcover,$22.95

BestoftheBake-OffCookiesandBarsPillsbury 978-0-470-11138-3,160pp.8x9,Paper,$17.95

BettyCrocker’sCookieBookBetty Crocker 978-0-7645-3940-4,352pp.8x10,Hardcover,$22.95

CookiesCookies100 Recipes for the Way You Really CookBetty Crocker 978-0-470-39798-5,160pp.51⁄2x81⁄2,Hardcover,$14.95

RecipeoftheWeek:Cookies52 Easy Recipes for Year-round BakingSally Sampson978-0-471-92190-5,112pp.8x81⁄2,Paper,$16.95

BettyCrocker’sCookyBookfa C s i m i l E E d i t i o n

Eric Mulvany and Betty Crocker 978-0-7645-6637-0,160pp.8x10,Hardcover,$24.95

C o o k I e s

CookiesForDummiesCarole Bloom 978-0-7645-5390-5,328pp.73⁄8x91⁄4,Paper,$19.99

TheGoodCookieOver 250 Delicious Recipes from Simple to SublimeTish Boyle 978-0-471-38791-6,416pp.71⁄2x91⁄4,Hardcover,$34.95

TheUltimateCookieBookBetter Homes & Gardens 978-0-696-23679-2,480pp.67⁄16x93⁄16,Paper,$19.95

BestCookiesCookbookPillsbury 978-0-470-40738-7,208pp.8x9,Hardcover,$19.95

b o f r I b e r g

P r o f e s s I o n a l b a k I n g s e r I e s

Ba

kin

g


children’s & pet’s cookbookschildren’s & pet’s cookbookschildren’s & pet’s cookbooks

TheScienceChef100 Fun Food Experiments and Recipes for KidsJoan D’Amico and Karen E. Drummond978-0-471-31045-7,180pp.71⁄2x91⁄4,Paper,$12.95


TheScienceChefTravelsAroundtheWorldFun Food Experiments and Recipes for KidsJoan D’Amico and Karen E. Drummond978-0-471-11779-7,192pp.71⁄2x91⁄4,Paper,$12.95

TheMathChefOver 60 Math Activities and Recipes for KidsJoan D’Amico and Karen E. Drummond978-0-471-13813-6,192pp.71⁄2x91⁄4,Paper,$14.95

BettyCrocker’sKidsCook!Betty Crocker 978-0-471-75309-4,160pp.8x10,Hardcover,$19.95


BettyCrocker’sCookBookforBoysandGirlsfa C s i m i l E E d i t i o n


Semi-HomemadeCoolKids’CookingSandra Lee 978-0-696-23265-7,142pp.91⁄8x93⁄4,Hardcover,$16.95

KidsAroundtheWorldCook!The Best Foods and Recipes from Many LandsArlette N. Braman 978-0-471-35251-8,128pp.11x81⁄2,Paper,$14.95

TheUltimateDogTreatCookbookHomemade Goodies for Man’s Best FriendLiz Palika978-0-7645-9773-2,128pp.8x8,Hardcover,$14.99

TheUltimateCatTreatCookbookHomemade Goodies for Finicky FelinesLiz Palika 978-0-471-79255-0,112pp.8x8,Hardcover,$14.99

TheNaturalPetFoodCookbookHealthful Recipes for Dogs and CatsWendy Nan Rees and Kevin Schlanger978-0-470-22530-1,110pp.8x8,Hardcover,$14.99

C h I l D r e n ’ s C o o k b o o k s

P e T C o o k b o o k s

TheCheeriosCookbookTasty Treats and Clever Crafts for KidsBetty Crocker 978-0-7645-9609-4,96pp.51⁄4x711⁄16,Hardcover,$9.95

NewJuniorCookBookBetter Homes & Gardens 978-0-696-22000-5,128pp.8x10,Paper,$16.95

IMadeItMyself!Mud Cups, Pizza Puffs, and Over 100 Other Fun and Healthy Recipes for Kids to MakeSandra K. Nissenberg and Heather Nissenberg978-0-471-34740-8,144pp.7x10,Paper,$15.95

DoraandDiegoLet’sCookNickelodeon 978-0-470-63942-9,128pp.8x9,Hardcover,$16.95

TheGastrokidCookbookFeeding a Foodie Family in a Fast-Food WorldHugh Garvey and Matthew Yeomans978-0-470-28645-6,160pp.7x8,Hardcover,$22.95

KidsCookbookFood Fun for Boys and GirlsPillsbury 978-0-7645-7861-8,160pp.8x9,Hardcover,$19.95

SesameStreet“C”isforCooking

4 0 t h a n n i v E R s a Ry E d i t i o n

Susan McQuillan and the Sesame Workshop978-0-470-52307-0,144pp.8x9,Hardcover,$17.95

SnackAttackReturn of the MunchiesBetter Homes & Gardens978-0-696-24121-5,96pp.81⁄8x10,Hardcover,$16.95


SnackAttack!Better Homes & Gardens 978-0-696-23387-6,96pp.8x10,HardcoverBinder,$16.95

KidFavoritesMadeHealthy150 Delicious Recipes Kids Can’t ResistBetter Homes & Gardens 978-0-696-21750-0,192pp.8x10,Paper,$19.95

FastandHealthyMealsforKidsPillsbury 978-0-470-64725-7,192pp.8x9,Hardcover,$19.95

BONUS!•New recipes from

TV chefs

•Reusable stickers

Recipes from the Street

TheUnitedStatesCookbookFabulous Foods and Fascinating Facts from All 50 StatesJoan D’Amico and Karen E. Drummond978-0-471-35839-8,192pp.71⁄2x91⁄4,Paper,$12.95


TheU.S.HistoryCookbookDelicious Recipes and Exciting Events from the PastJoan D’Amico and Karen E. Drummond978-0-471-13602-6,192pp.71⁄2x91⁄4,Paper,$14.95


Ch

ild

re

n’s

& p

et

’s C

oo

kB

oo

ks

beveragesbeverages

AmericanStillLifeThe Jim Beam Story and the Making of the World’s #1 BourbonF. Paul Pacult 978-0-471-44407-7,264pp.6x9,Hardcover,$30.00

BloodandWhiskeyThe Life and Times of Jack DanielPeter Krass 978-0-471-27392-9,288pp.61⁄8x91⁄4,Hardcover,$30.00

CognacThe Seductive Saga of the World’s Most Coveted SpiritKyle Jarrard 978-0-471-45944-6,256pp.61⁄8x91⁄4,Hardcover,$24.95

Whiskey&SpiritsForDummiesPerry Luntz 978-0-470-11769-9,335pp.61⁄8x91⁄4,Paper,$19.99

b e e r

C o f f e e & T e a C o C k T a I l s

CoffeeLove50 Ways to Drink Your JavaDaniel Young 978-0-470-28937-2,128pp.7x8,Hardcover,$17.95

101SangriasandPitcherDrinksKim Haasarud 978-0-470-16941-4,128pp.51⁄8x85⁄8,Hardcover,$16.95

Grossman’sGuidetoWines,Beers,andSpirits7 t h R E v i s E d E d i t i o n

Harold J. Grossman 978-0-684-17772-4,672pp.71⁄4x9,Hardcover,$49.95

GuinnessThe 250-Year Quest for the Perfect PintBill Yenne 978-0-470-12052-1,288pp.6x9,Hardcover,$24.95

HomebrewingForDummies2 n d E d i t i o n

Marty Nachel 978-0-470-23062-6,432pp.73⁄8x91⁄4,Paper,$19.99

Espresso!Starting and Running Your Own Specialty Coffee BusinessJoe Monaghan and Julie Sheldon Huffaker978-0-471-12138-1,224pp.6x9,Paper,$18.95

GodinaCupThe Obsessive Quest for the Perfect CoffeeMichaele Weissman 978-0-470-17358-9,268pp.6x9,Hardcover,$24.95

101ChampagneCocktailsKim Haasarud 978-0-470-16942-1,128pp.51⁄8x85⁄8,Hardcover,$16.95

101MargaritasKim Haasarud 978-0-7645-9986-6,128pp.51⁄8x85⁄8,Hardcover,$15.95

CoffeeBasicsA Quick and Easy GuideKevin Knox and Julie Sheldon Huffaker978-0-471-13617-0,216pp.51⁄2x81⁄2,Paper,$18.95

TeaBasicsA Quick and Easy GuideWendy Rasmussen and Ric Rhinehart978-0-471-18518-5,208pp.51⁄2x81⁄2,Paper,$20.95

101MartinisKim Haasarud 978-0-7645-9985-9,128pp.51⁄8x85⁄8,Hardcover,$15.95

101BlenderDrinksKim Haasarud978-0-470-50513-7,128pp.51⁄8x85⁄8,Hardcover,$16.95

Beverages/Bartending

$16.95 USA/$19.95 CAN

Nothing cools down a hot summer

day like an icy beverage straight

from the blender. Whether you’re

lounging at the pool or barbecuing

in the backyard, the perfect cold concoction can

turn any summer day into a celebration.

Frozen daiquiris and margaritas are par for the

course, but there’s so much more you can do with

your blender. In 101 Blender Drinks, Kim Haasarud,

the Liquid Chef, provides a bevy of sophisticated

and fun ideas for mixing up some icy refreshment.

All the classics are included, but why not try some

new creations? Get your daily dose of fruit with

a Papaya Zinger. Or try a Jasmine Peach Bellini

made with Prosecco and jasmine tea syrup. For

something a little less sweet but just as refreshing,

blend up a Pimm’s Freeze with cucumber,

strawberry, and Pimm’s No. 1.

You can also adapt your favorite drinks and

cocktails for the blender—cosmopolitans, mojitos,

and sangrias are perfect when mixed with ice.

There are plenty of alcohol-free options, and you

can even break out of the dessert doldrums with a

Frozen Oreo Cookie drink or a Cool Caramel Flan.

There’s almost no limit to what your blender can

do. With imagination and plenty of ice, 101 Blender

Drinks will keep your summer get-togethers fun

and refreshing.

KIM HAASARUD is the founder of Liquid

Architecture (Liquid-Architecture.com), a beverage

consulting fi rm that creates specialty cocktails for

clients such as the Four Seasons Maui, Wyndham

Worldwide Hotels, Moët Hennessy, and SKYY

Spirits. She conceives her signature cocktails much

as an Alice Waters or a Wolfgang Puck would

create a specialty dish, taking inspiration from

market-fresh, high-quality ingredients. Kim’s liquid

cuisine has stirred up a huge following, and her

cocktails have appeared in publications ranging

from the Wall Street Journal to Wine Enthusiast

to Cosmopolitan. Kim is also the author of 101

Champagne Cocktails, 101 Martinis, 101 Margaritas, and

101 Sangrias and Pitcher Drinks.

ALEXANDRA GRABLEWSKI is a well-

known food and beverage photographer whose

work has appeared in Gourmet, Martha Stewart

Living, Real Simple, Better Homes and Gardens, and Wine

Spectator,

as well as in many cookbooks.

Jacket Design: Elizabeth Van ItallieJacket Photographs: Alexandra Grablewski

“When people hear ‘blender drink’ or ‘frozen drink,’ they most probably think of sipping

a tall, cool one while sitting on a beach, or maybe a morning smoothie. But with the

mixology movement happening across the United States, along with raised awareness of

local ingredients, the number of various combinations for frozen drinks is limitless.”

—From 101 Blender Drinks

101 blender drinks

kim

haasaru

d

kim haasarud photography by alexandra grablewski

101blender drinks

Be

ve

ra

ge

s


beveragesbeverages

Ray FoleyFounder and publisher of Bartender Magazine

• Concoct the perfect cocktail

• Prepare classic and contemporary drinks

• Become an expert on the latest liquors, wine, and beer

• Experiment with the latest flavored rums and vodkas

Learn to:

Bartending


the

A Complete Guide to Cocktails, Martinis, and Mixed Drinks

U P D AT E D A N D R E V I S E D

MARDEE HAIDIN REGAN

B A R T E N D E R ’ S B E S T F R I E N D

mr

. bo

ston

COOKING�/�BEVERAGES�/�BARTENDING��$15.95 USA/$18.95 CAN

the go-to resource for bartenders since the repeal of Prohibition, Mr. Boston puts the expertise

of world-class mixologists at your fi ngertips. Now, in Mr. Boston Summer Cocktails, America’s favorite drink-mixing guide helps you cool down your hot summertime get-togethers with more than 100 revitalizing cocktail recipes. Packed with mouthwatering photography, Mr. Boston Summer Cocktails off ers a bounty of ideas for cool cocktails for backyard barbecues, pool parties, or intimate summer dinners. Perfect for taking advantage of the season’s bounty, these recipes have been carefully composed with Mr. Boston’s trademark dedication and a� ention to the purity and fl avor of fresh ingredients. Chill out with a wide range of icy cool and refreshing recipes that include:

• Drinks made with fresh seasonal fruits and produce like the Brazilian Raspberry Rickey

• Delicious herb-infused creations like the Rude Sage Cosmo

• Classic dinner-party cocktails like the Casino Royale

• Fruity tropical delights like the mango-based El Manguita

• And crowd-pleasing party punches like Tropical White Sangria

“Trade Secrets” throughout the book reveal professional techniques for preparing and serving the perfect drink and for hosting unforge� able celebrations—like how to properly muddle your fruits and herbs or how to pick aff ordable substitutes for pricey or hard-to-fi nd liquors and liqueurs. So hit the fresh market, shave some ice, and break out your cocktail shaker—with top-shelf advice from Mr. Boston, you’ll be the hot-weather host with the most.

MR. BOSTON is part of the Sazerac Company and has been a widely recognized name in the bartending world for more than seventy years.

ANTHONY GIGLIO is the author of three editions of Mr. Boston, Cocktails in New York, and Food & Wine Magazine’s Wine Guide 2009. He is the wine correspondent for CBS News Radio and guest host of Boston radio’s daily “Connoisseur’s Corner” wine report. He also teaches at the De Gustibus Cooking School at Macy’s Herald Square, organizes corporate tastings, and leads wine tours of Italy.

JIM MEEHAN’s career behind the bar spans fourteen years, from Madison, Wisconsin, to New York City. He compiled the latest recipes for Mr. Boston and Food & Wine’s annual cocktail book, and he writes a monthly column for Sommelier Journal. He is a managing partner of PDT, a cocktail lounge in Manha� an’s East Village.

Jacket Design: Vertigo Design NYCJacket Photograph: © Ben Fink

Mix the perfect drink

for every warm-weather

occasion

FRESH DIRECTto make the most of fresh seasonal fruits

AND GOOD FOR YOU, TOO!herb-infused, vitamin-packed cocktails for whatever ails you

BEFORE, DURING, AND AFTERapéritifs, digestifs, and dinnertime cocktails

TALL, DARK, AND TROPICALfor when you want a taste of surf and sand

PUNCH IT UPwith a big bowl of cold, fruity refreshment

978-0-470-18489-9

edited by Anthony Giglio and Jim Meehan

TheBartender’sBestFriendA Complete Guide to Cocktails, Martinis, and Mixed Drinks2 n d E d i t i o n

Mardee Haidin Regan 978-0-470-44718-5,400pp.5x8,Paper,$19.95

BartendingForDummies4 t h E d i t i o n

Ray Foley 978-0-470-63312-0,384pp.51⁄2x81⁄2,Paper,$16.99

SkinnyTinisAll the Fun for Half the CaloriesTeresa Marie Howes978-0-470-44706-2,144pp.51⁄8x85⁄8,Hardcover,$17.95

CocktailParties,StraightUp!Easy Hors D’oeuvres, Delicious Drinks, and Inspired Ideas for Entertaining With Style Lauren Purcell and Anne Purcell Grissinger978-0-7645-5896-2,170pp.81⁄8x81⁄4,Paper,$16.95

TheDesignMixBars, Cocktails, and StyleHoward Watson and Jamie Walker978-0-470-02633-5,164pp.Hardcover,$35.00

NewClassicCocktailsGary Regan and Mardee Haidin Regan978-0-7645-6706-3,144pp.71⁄4x81⁄2,Paper,$19.95

Mr.BostonSummerCocktailsAnthony Giglio and Jim Meehan978-0-470-18489-9,128pp.51⁄8x85⁄8,Hardcover,$15.95

C o C k T a i l s continued

w i n e

Mr.BostonOfficialBartender’sGuideAnthony Giglio and Mr. Boston 978-0-470-39065-8,336pp.4x71⁄8,Hardcover,$14.95

Mr.BostonPlatinumEdition1,500 Recipes, Tools, and Techniques for the Master MixologistAnthony Giglio, Steven McDonald, and Mr. Boston978-0-471-97302-7,314pp.51⁄4x711⁄16,Hardcover,$19.95

Mr.BostonHolidayCocktailsMr. Boston 978-0-470-18541-4,128pp.51⁄8x85⁄8,Hardcover,$15.95

M r . b o s T o n

100perfect pairings

small plates to enjoy with wines you love

Jill Silverman

Hough

100PerfectPairingsSmall Plates to Enjoy with Wines You LoveJill Silverman Hough 978-0-470-44631-7,192pp.51⁄8x85⁄8,Hardcover,$16.95

KeystotheCellarStrategies and Secrets of Wine CollectingPeter D. Meltzer 978-0-471-47359-6,272pp.6x9,Hardcover,$29.95

WomenoftheVineInside the World of Women Who Make, Taste, and Enjoy WineDeborah Brenner978-0-470-06801-4,256pp.61⁄8x91⁄4,Paper,$16.95

WineWiseSteven Kolpan, Brian H. Smith, and Michael A. Weiss978-0-471-77064-0,368pp.81⁄2x107⁄8,Hardcover,$29.95

AMoveableThirstTales and Tastes from a Season in Napa Wine CountryRick Kushman and Hank Beal978-0-471-79386-1,336pp.51⁄8x81⁄2,Paper,$18.95

Be

ve

ra

ge

s


beveragesbeverages

W I n e continued

Tim PattersonWines and Vines columnist and frequent contributor to Wine Enthusiast and WineMaker

Learn to:• Master every step of the winemaking

process

• Select the perfect grapes for your wines

• Craft a delicious range of red and white varietals

• Create sparkling, rosé, and dessert wines

Home Winemaking


Ed McCarthy, CWEWine journalist

Mary Ewing-MulliganMaster of Wine

Maryann EganWine journalist

5 IN 1BOOKSBOOKS

• Wine For Dummies, 4th Edition• French Wine For Dummies• Italian Wine For Dummies• California Wine For Dummies• Australian & New Zealand Wine For

Dummies

WineA L L - I N - O N E


ExploringWineThe Culinary Institute of America’s Guide to Wines of the WorldC o m P l E t E ly R E v i s E d 3 R d E d i t i o n

Steven Kolpan, Brian H. Smith, and Michael A. Weiss978-0-471-77063-3,800pp.81⁄2x107⁄8,Hardcover,$65.00

Frommer’sPortableNapa&Sonoma6 t h E d i t i o n

Erika Lenkert 978-0-470-14436-7,204pp.41⁄4x73⁄8,Paper,$12.99

TheLearningAnnex PresentsThePleasureofWineIan Blackburn, Allison Levine, and The Learning Annex978-0-7645-4146-9,240pp.61⁄8x91⁄4,Paper,$14.99

WineForDummies4 t h E d i t i o n

Ed McCarthy and Mary Ewing-Mulligan978-0-470-04579-4,432pp.73⁄8x91⁄4,Paper,$21.99

WineAll-in-OneForDummiesEd McCarthy, Mary Ewing-Mulligan, and Maryann Egan978-0-470-47626-0,696pp.73⁄8x91⁄4,Paper,$29.99

HomeWinemakingForDummiesTim Patterson 978-0-470-67895-4,384pp.73⁄8x91⁄4,Paper,$19.99

WhiteWineForDummiesEd McCarthy and Mary Ewing-Mulligan978-0-7645-5011-9,282pp.52⁄3x81⁄2,Paper,$12.99

CaliforniaWineForDummiesEd McCarthy and Mary Ewing-Mulligan978-0-470-37607-2,288pp.61⁄8x91⁄4,Paper,$16.99

FrenchWineForDummiesEd McCarthy and Mary Ewing-Mulligan978-0-7645-5354-7,312pp.51⁄2x81⁄2,Paper,$14.99

ItalianWineForDummiesMary Ewing-Mulligan and Ed McCarthy978-0-7645-5355-4,312pp.51⁄2x81⁄2,Paper,$14.99

WineEssentialsProfessional Secrets to Buying, Storing, Serving, and Drinking WineLe Cordon Bleu 978-0-471-39347-4,192pp.81⁄2x11,Hardcover,$35.00

WineStyleUsing Your Senses to Explore and Enjoy WineMary Ewing-Mulligan and Ed McCarthy978-0-7645-4453-8,244pp.6x9,Hardcover,$24.95

TheUnofficialGuidetoSelectingWineFelicia Sherbert 978-0-02-863668-9,528pp.51⁄4x81⁄4,Paper,$18.99

HarvestingtheDreamThe Rags-to-Riches Tale of the Sutter Home WineryKate Heyhoe and Stanley Hock978-0-471-42972-2,272pp.6x9,Hardcover,$24.95

WineBasicsA Quick and Easy Guide Dewey Markham, Jr.978-0-471-58258-8,208pp.51⁄2x81⁄2,Paper,$18.95

Be

ve

ra

ge

s


health

TheWeeknightSurvivalCookbookHow to Make Healthy Meals in 10 MinutesDena Irwin 978-0-471-34713-2,168pp.63⁄4x93⁄4,Paper,$15.95

1,000LowfatRecipesTerry Blonder Golson 978-0-02-860354-4,640pp.73⁄8x91⁄8,Hardcover,$35.00

BettyCrocker’sEatandLoseWeightBetty Crocker 978-0-7645-6205-1,256pp.8x10,Hardcover,$21.95

SuperfoodsForDummiesBrent Agin and Shereen Jegtvig978-0-470-44539-6,360pp.73⁄8x91⁄4,Paper,$19.99

IBSCookbookForDummiesCarolyn Dean and L. Christine Wheeler978-0-470-53072-6,368pp.73⁄8x91⁄4,Paper,$21.99

TheChopraCenterCookbookNourishing Body and SoulDeepak Chopra, David Simon, and Leanne Backer978-0-471-45404-5,320pp.61⁄8x91⁄4,Paper,$15.95

TheMiracleFoodsCookbookEasy, Low-Cost Recipes and Menus with Antioxidant-Rich Vegetables and Fruits that Help You Lose Weight, Fight Disease, and Slow the Aging ProcessM. J. Smith 978-0-471-34687-6,304pp.51⁄2x83⁄8,Paper,$15.95

QuickMealsforHealthyKidsandBusyParentsWholesome Family Recipes in 30 Minutes or Less From Three Leading Child Nutrition ExpertsSandra K. Nissenberg, Margaret L. Bogle, and Audrey C. Wright978-0-471-34698-2,256pp.51⁄2x81⁄2,Paper,$15.95

BettyCrocker’sLivingwithCancerCookbookKris Ghosh, Linda Carson, and Elyse Cohen978-0-7645-6549-6,256pp.9x10,Hardcover,$24.95

Fast&HealthyCookbookDelicious family meals in 30 minutes or lessPillsbury 978-0-470-28744-6,224pp.8x9,Hardcover,$19.95

CookHealthyToday330 Tasty Recipes to Help You Lose WeightBetter Homes & Gardens 978-0-696-24199-4,400pp.81⁄8x107⁄8,Paper,$29.95

EatWell,LoseWeightBetter Homes & Gardens 978-0-696-23633-4,548pp.67⁄16x93⁄16,Hardcover,$29.95

BrownBagSuccessMaking Healthy Lunches Your Kids Won’t TradeSandra K. Nissenberg and Barbara N. Pearl978-0-471-34664-7,112pp.51⁄2x83⁄8,Paper,$12.95

HealthyHeartCookbookBetty Crocker, Roger S. Blumenthal, and Juli Hermanson978-0-7645-7424-5,256pp.9x10,Hardcover,$24.95

BettyCrocker’sHealthyNewChoicesA Fresh Approach to Eating WellBetty Crocker 978-0-02-863717-4,432pp.7x91⁄4,Paper,$19.95

G e n e r a l

300 tasty meals for eating healthy every day

300caloriecookbook

the

500+Great-Tasting

& Healthful

Recipes

Eat Well, Lose Weıght

Carolyn Dean, MD, ND, L. Christine Wheeler, MA

Learn to: Prepare over 100 delicious, easy-to- follow recipes

Decrease the risk of experiencing the discomfort of symptoms

Avoid trigger foods and choose healthier alternatives

Know what to eat when dining out and traveling

IBS CookbookMaking Everything Easier!™

TheHealthyBeefCookbookSteaks, Salads, Stir-fry, and More—Over 130 Luscious Lean Beef Recipes for Every OccasionAmerican Dietetic Association, National Cattleman’s Beef Association, Richard Chamberlain, and Betsy Hornick978-0-471-73881-7,288pp.71⁄2x91⁄8,Paper,$21.95

EatWell,LoseWeight500+ Great-Tasting and Healthful RecipesBetter Homes & Gardens 978-0-470-54031-2,548pp.67⁄16x93⁄16,Paper,$21.95

The300CalorieCookbook300 tasty meals for eating healthy every day Betty Crocker978-0-470-08059-7,352pp.8x9,Paper,$19.95

A l s o AvA i l A b l E :

365DaysofHealthyEatingfromtheAmericanDieteticAssociationRoberta Larson Duyff and the American Dietetic Association978-0-471-44221-9,272pp.51⁄2x81⁄2,Paper,$14.95

AmericanDieteticAssociationCookingHealthyAcrossAmericaKristine Napier and the American Dietetic Association978-0-471-47430-2,648pp.73⁄4x93⁄4,Hardcover,$24.95

he

al

th


health

TheFoodAllergyNewsCookbookA Collection of Recipes from Food Allergy News and Members of the Food Allergy NetworkAnne Muoz-Furlong 978-0-471-34692-0,320pp.51⁄2x83⁄8,Paper,$19.95

Allergy-FreeDessertsGluten-free, Dairy-free, Egg-free,Soy-free and Nut-free DelightsElizabeth Gordon 978-0-470-44846-5,192pp.7x8,Hardcover,$22.95

Suzanne Havala Hobbs, DrPHAuthor of Living Vegetarian For Dummies

Learn to:• Manage lactose intolerance by safely

eliminating dairy from your diet

• Thrive without dairy while still getting the calcium, vitamin D, and nutrients you need

• Prepare more than 60 delicious dairy-free recipes

• Discover dairy-free substitutions

Living Dairy-Free


allergy-freedesserts

Gluten-free, Dairy-free, Egg-free, Soy-free, and Nut-free Delights

Elizabeth GordonPhotography by Jason Wyche

LivingDairy-FreeForDummiesSuzanne Havala Hobbs 978-0-470-63316-8,360pp.73⁄8x91⁄4,Paper,$19.99

a l l e r g y

g l u T e n - f r e e

D a I r y- f r e e

100BEST

GLUTEN-FREERECIPES

CAROL FENSTER

Spicing up Life with Italian, Asian and Mexican Recipes

Vanessa MaltinForeword by Heidi Collins, CNN Newsroom Anchor

gloriously gluten-free cookbook

the

Danna KornLeading authority on the gluten-free diet and co-author of Gluten-Free Cooking For Dummies

Learn to:• Decide whether adopting a gluten-free

lifestyle is the right choice for you

• Recognize medical conditions that benefit from a gluten-free diet

• Decipher food labels and make smart choices when eating out

• Live a healthy, happy, gluten-free lifestyle

Living Gluten-Free

2nd EditionMaking Everything Easier!™

Gluten-FreeCookingForDummiesDanna Korn and Connie Sarros978-0-470-17810-2,368pp.73⁄8x91⁄4,Paper,$19.99

100BestGluten-FreeRecipesCarol Fenster 978-0-470-47583-6,192pp.51⁄8x85⁄8,Hardcover,$16.95

1,000Gluten-FreeRecipesCarol Fenster 978-0-470-06780-2,720pp.73⁄8x91⁄8,Hardcover,$35.00

Gluten-FreeGirlandtheChefShauna James Ahern and Daniel Ahern978-0-470-41971-7,288pp.8x9,Hardcover,$29.95

Gluten-FreeGirlHow I Found the Food That Loves Me Back. . .And How You Can TooShauna James Ahern 978-0-470-41164-3,288pp.53⁄4x815⁄16,Paper,$14.95

TheGloriouslyGluten-FreeCookbookSpicing Up Life with Italian, Asian, and Mexican Recipes Vanessa Maltin 978-0-470-44088-9,256pp.73⁄8x91⁄8,Paper,$19.95

LivingGluten-FreeForDummies2 n d E d i t i o n

Danna Korn 978-0-470-58589-4,384pp.73⁄8x91⁄4,Paper,$19.99

shauna james ahern & daniel ahern

with 100 tempting recipes

a love story

gluten-free girl and the chef

Low-CarbLifestyleCookbookEasy and Delicious Recipes to Trim Carbs and FatBetty Crocker 978-0-7645-8432-9,224pp.715⁄16x10,Paper,$19.95

HealthyCarbCookbookForDummiesJan McCracken 978-0-7645-8476-3,388pp.73⁄8x91⁄4,Paper,$19.99

TheLow-CarbCookwoRxCookbookMary Dan Eades and Michael R. Eades978-0-471-74074-2,264pp.73⁄8x91⁄4,Hardcover,$24.95

BettyCrocker’sLow-Fat,Low-CholesterolCookingTodayBetty Crocker 978-0-02-863762-4,256pp.8x10,Hardcover,$22.95

TheLow-CarbBakingandDessertCookbookUrsula Solom and Mary Dan Eades978-0-471-74126-8,304pp.61⁄8x91⁄4,Paper,$16.95978-0-471-67832-8,304pp.61⁄8x91⁄4,Hardcover,$24.95

TheLow-CarbComfortFoodCookbookMichael R. Eades, Mary Dan Eades, and Ursula Solom978-0-471-45405-2,320pp.61⁄8x91⁄4,Paper,$15.95978-0-471-26757-7,320pp.61⁄8x91⁄4,Hardcover,$24.95

TheHealthyPregnancyCookbookEating Twice as Well for a Healthy BabyJane Middleton and George Rapitis978-0-7645-6639-4,144pp.71⁄2x93⁄4,Paper,$19.95

l o W C a r b

P r e g n a n C y

Glycemic IndexCookbookForDummiesMeri Raffetto and Rosanne Rust978-0-470-87566-7,368pp.73⁄8x91⁄4,Paper,$19.99

he

al

th


health

Alan L. Rubin, MDOne of the nation’s foremost authorities on diabetes

with Cait James, MS

Learn to:• Eat a well-balanced diabetic diet

• Create healthy, delicious meals from appetizers to desserts

• Prepare new recipes that follow nutritional guidelines

• Manage diabetes using the latest testing devices and monitoring procedures

Diabetes Cookbook

3rd EditionMaking Everything Easier!™

30-MinuteMealsforDiabetesBetty Crocker 978-0-470-19117-0,224pp.8x9,Hardcover,$19.95

DiabetesCookbookForDummies3 R d E d i t i o n

Alan L. Rubin 978-0-470-53644-5,392pp.73⁄8x91⁄4,Paper,$19.99

DiabeticLivingQuickandEasyMealsDiabetic Living Editors 978-0-470-87280-2,252pp.9x10,Paper,$19.95

DiabeticLivingCookbookMore Than 150 Delicious Recipes for Eating Well with DiabetesBetter Homes & Gardens 978-0-696-23160-5,256pp.73⁄8x93⁄16,Paper,$19.95

DiabetesLow-FatandNo-FatMealsinMinutesMore Than 250 Delicious, Easy, and Healthy Recipes & Menus for People with Diabetes, Their Families, and Their FriendsM. J. Smith 978-0-471-34678-4,352pp.7x9,Paper,$19.95

TheDiabetesMenuCookbookDelicious Special-Occasion Recipes for Family and FriendsBarbara Scott-Goodman and Kalia Doner978-0-471-78246-9,256pp.8x9,Hardcover,$29.95

TheGoodNewsEatingPlanforTypeIIDiabetesElaine Magee 978-0-471-17624-4,240pp.6x9,Paper,$16.95

No-FussDiabetesRecipesfor1or2125 Healthy & Delicious Meals and DessertsJackie Boucher, Marcia Hayes, and Jane Stephenson978-0-471-34794-1,176pp.7x10,Paper,$16.95

BettyCrocker’sDiabetesCookbookEveryday Meals, Easy as 1-2-3Betty Crocker Editors 978-0-7645-6704-9,256pp.9x10,Hardcover,$24.95

BiggestBookofDiabeticRecipesBetter Homes & Gardens978-0-696-22581-9,384pp.8x9,Paper,$19.95

DiabeticLivingSlowCookerRecipesBetter Homes & Gardens978-0-696-22441-6,256pp.7x9,SpiralBoundPaper,$14.95

OurBestDiabeticLivingRecipesv o l u m E 1

Better Homes & Gardens 978-0-696-24198-7,400pp.81⁄8x107⁄8,Paper,$29.95

DeliciousDessertsWhenYouHaveDiabetesOver 150 RecipesSandy Kapoor 978-0-471-44196-0,244pp.6x9,Paper,$16.95

TheDiabeticGourmetCookbookMore Than 200 Healthy Recipes from Homestyle Favorites to Restaurant ClassicsEditors of The Diabetic Gourmet magazine 978-0-471-39326-9,240pp.61⁄8x91⁄4,Paper,$16.95

D I a b e T I Ch

ea

lt

h


health

YOUR KIDS WILL ACTUALLY EAT

75+75+RECIPES

Eat! Move! Play!A Parent’s Guide for Raising Healthy, Happy Kids

1,000LowfatRecipesTerry Blonder Golson 978-0-02-860354-4,640pp.73⁄8x91⁄8,Hardcover,$35.00

LowfatCookingForDummiesLynn Fischer 978-0-7645-5035-5,432pp.73⁄8x91⁄4,Paper,$21.99

Low-CholesterolCookbookForDummiesMolly Siple 978-0-7645-7160-2,384pp.73⁄8x91⁄4,Paper,$19.99

All-AmericanLow-FatandNo-FatMealsinMinutes300 Delicious Recipes and Menus for Special Occasions for Every Day—in 30 Minutes or Less2 n d E d i t i o n

M. J. Smith 978-0-471-34655-5,416pp.51⁄2x83⁄8,Paper,$16.95

60DaysofLow-FatLow-CostMealsinMinutesOver 150 Delicious, Healthy Recipes and Menus That Fit Your BudgetM. J. Smith 978-0-471-34652-4,304pp.51⁄2x81⁄2,Paper,$16.95

WeightWatchersGreatCookingEveryDay250 Delicious Recipes Plus Techniques and Tips from The Culinary Institute of AmericaWeight Watchers 978-0-7645-4479-8,352pp.73⁄8x91⁄8,Paper,$17.95

WeightWatchersMakeItinMinutesEasy Recipes in 15, 20, and 30 MinutesWeight Watchers 978-0-7645-6517-5,240pp.73⁄8x91⁄8,Paper,$19.95

WeightWatchersSimplytheBest250 Prizewinning Family RecipesWeight Watchers 978-0-02-861940-8,288pp.73⁄8x91⁄8,Hardcover,$24.95

WeightWatchersWeightLossThatLastsBreak Through the 10 Big Diet MythsWeight Watchers and James M. Rippe 978-0-471-73629-5,256pp.6x9,Paper,$12.95

WeightWatchersFamilyPower5 Simple Rules for a Healthy-Weight HomeWeight Watchers, Karen Miller-Kovach, Meredith Vieira, and Marc Jacobson978-0-471-77102-9,256pp.6x9,Hardcover,$22.95

WeightWatchersAll-TimeFavoritesOver 200 Best-Ever Recipes from the Weight Watchers Test KitchensWeight Watchers 978-0-470-16999-5,312pp.7x9,Hardcover,$29.95

WeightWatchersEat!Move!Play!A Parent’s Guide for Raising Healthy, Happy KidsWeight Watchers 978-0-470-47420-4,240pp.9x10,Paper,$19.95

WeightWatchersIn20MinutesWeight Watchers 978-0-470-28745-3,336pp.7x91⁄4,Hardcover,$29.95

WeightWatchersNewCompleteCookbookm o m E n t u m P R o g R a m E d i t i o n

Weight Watchers 978-0-470-50491-8,464pp.7x91⁄4,Hardcover,$29.95

WeightWatchersNewCompleteCookbook3 R d E d i t i o n

Weight Watchers 978-0-470-17001-4,464pp.7x91⁄4,Paper,$21.95

l o W f a T

W e I g h T Wa T C h e r sh

ea

lt

h


reference & food writingreference & food writing

HowtoManageaSuccessfulBarChristopher Egerton-Thomas 978-0-471-30461-6,224pp.6x9,Paper,$23.00

CateringLikeaProFrom Planning to ProfitR E v i s E d E d i t i o n

Francine Halvorsen 978-0-471-21422-9,352pp.61⁄8x91⁄4,Paper,$21.95

CateringA Guide to Managing a Successful Business OperationBruce Mattel and The Culinary Institute of America978-0-7645-5798-9,368pp.73⁄8x91⁄8,Hardcover,$45.00

HowtoRunaCateringBusinessfromHomeChristopher Egerton-Thomas 978-0-471-14106-8,208pp.6x9,Paper,$19.95

HowtoOpenandRunaSuccessfulRestaurant3 R d E d i t i o n

Christopher Egerton-Thomas 978-0-471-69874-6,240pp.6x9,Paper,$22.95

TheChef’sCompanionA Culinary Dictionary3 R d E d i t i o n

Elizabeth Riely 978-0-471-39842-4,368pp.6x9,Paper,$24.95

TheRecipeWriter’sHandbookR E v i s E d a n d u P d at E d

Barbara Gibbs Ostmann and Jane L. Baker978-0-471-40545-0,336pp.6x9,Paper,$24.95

TheVisualFoodEncyclopediaThe Definitive Practical Guide to Food and CookingFrancois Fortin and Serge D’Amico978-0-02-861006-1,688pp.81⁄2x107⁄8,Hardcover,$59.95

ThePastryChef’sCompanionA Comprehensive Resource Guide for the Baking and Pastry ProfessionalGlenn Rinsky and Laura Halpin Rinsky978-0-470-00955-0,384pp.6x9,Paper,$19.95

UnderstandingBaking3 R d E d i t i o n


TheVisualFoodLover’sGuideIncludes essential information on how to buy, prepare, and store over 1,000 types of foodQA International 978-0-470-50559-5,616pp.51⁄8x61⁄2,Paper,$16.95

Frommer’s500PlacesforFoodandWineLoversHolly Hughes 978-0-470-28775-0,480pp.51⁄8x8,Paper,$19.99

TheArtofEating5 0 t h a n n i v E R s a Ry E d i t i o n

M. F. K. Fisher and Joan Reardon978-0-7645-4261-9,784pp.61⁄8x91⁄4,Paper,$24.95

BackstagewithJuliaMy Years with Julia ChildNancy Verde Barr 978-0-470-27637-2,285pp.51⁄4x71⁄2,Paper,$14.95978-0-471-78737-2,304pp.51⁄4x71⁄2,Hardcover,$22.95

BetweenBitesMemoirs of a Hungry HedonistJames Villas 978-0-471-44827-3,304pp.6x9,Paper,$16.00

SpecialtyShopRetailingEverything You Need to Know to Run Your Own Store3 R d E d i t i o n

Carol L. Schroeder 978-0-470-10741-6,432pp.6x9,Hardcover,$34.95

FoodStylingThe Art of Preparing Food for the CameraDelores Custer 978-0-470-08019-1,416pp.81⁄2x11,Hardcover,$75.00

TheRestaurantandBarEnglish/SpanishSpanish/EnglishDictionaryMaria Belknap978-0-471-71182-7,352pp.6x9,Hardcover,$29.95

re

fe

re

nC

e &

fo

od

Wr

itin

g


gardening & lifestylegardening & lifestyle

AllAboutLawnsOrtho 978-0-696-23683-9,128pp.81⁄8x103⁄4,Paper,$12.95

AllAboutBuildingWaterfalls,Ponds,andStreamsOrtho 978-0-89721-514-5,128pp.81⁄8x107⁄8,Paper,$14.95

AllAboutDryClimateGardeningOrtho 978-0-89721-499-5,128pp.81⁄8x107⁄8,Paper,$14.95

AllAboutGardenPoolsandFountainsOrtho 978-0-89721-513-8,128pp.81⁄4x103⁄4,Paper,$14.95

AllAboutGreenhousesOrtho 978-0-89721-463-6,96pp.81⁄8x107⁄8,Paper,$11.95

AllAboutCreatingJapaneseGardensOrtho 978-0-89721-489-6,112pp.81⁄8x107⁄8,Paper,$11.95

AllAboutPalmsOrtho 978-0-696-23604-4,127pp.81⁄4x103⁄4,Paper,$12.95

AllAboutPerennials2 n d E d i t i o n

Ortho 978-0-696-23215-2,128pp.81⁄8x107⁄8,Paper,$12.95

AllAboutRosesOrtho 978-0-696-23217-6,128pp.81⁄8x103⁄4,Paper,$12.95

AllAboutHouseplantsa l l - n E w E d i t i o n

Ortho 978-0-696-23218-3,128pp.81⁄8x107⁄8,Paper,$12.95

NewGardenBook3 R d E d i t i o n


WaterGardensPools, Streams, and FountainsBetter Homes & Gardens 978-0-696-22556-7,256pp.81⁄8x107⁄8,Paper,$19.95

Step-by-StepLandscaping2 n d E d i t i o n


Step-by-StepUltimateYardandGardenBetter Homes & Gardens 978-0-696-23966-3,312pp.91⁄8x93⁄4,Paper,$24.95

AllAboutCitrusandSubtropicalFruits2 n d E d i t i o n

Ortho 978-0-696-23605-1,128pp.81⁄8x107⁄8,Paper,$12.95

g a r D e n

AllAboutSprinklersandDripSystems2 n d E d i t i o n

Ortho 978-0-89721-515-2,128pp.81⁄8x107⁄8,Paper,$14.95

CompleteGuidetoOrchidsOrtho978-0-89721-506-0,224pp.81⁄8x107⁄8,Paper,$19.95

ga

rd

en

ing

& l

ife

sty

le


gardening & lifestylegardening & lifestyle

CompleteGuidetoRosesMiracle-Gro 978-0-696-23662-4,272pp.81⁄8x107⁄8,Paper,$19.95

InstantGardensHigh-Impact Makeovers That Look Great Right NowMiracle-Gro 978-0-696-22220-7,192pp.81⁄8x107⁄8,Paper,$19.95

IdeasandHow-to:GardenStructuresBetter Homes & Gardens 978-0-696-23609-9,224pp.9x107⁄8,Paper,$19.95

IdeasandHow-to:StoneLandscapingBetter Homes & Gardens 978-0-696-23608-2,224pp.9x107⁄8,Paper,$19.95

Trellises,Arbors,andPergolasIdeas and Plans for Garden StructuresLarry Johnston and Better Homes & Gardens978-0-696-21758-6,176pp.81⁄8x107⁄8,Paper,$19.95

TheOrthoProblemSolver7 t h E d i t i o n

Ortho 978-0-696-23684-6,1040pp.11x11,Hardcover,$199.95

CompleteGuidetoTreesandShrubsMiracle-Gro 978-0-696-23459-0,224pp.81⁄8x107⁄8,Paper,$19.95

CompleteGuidetoVegetables,Fruits,andHerbsMiracle-Gro 978-0-696-23636-5,224pp.81⁄8x107⁄8,Paper,$19.95

CompleteGuidetoPerennialsMiracle-Gro 978-0-696-23664-8,256pp.81⁄8x107⁄8,Paper,$19.95

CompleteGuidetoHouseplantsMiracle-Gro 978-0-696-23635-8,224pp.81⁄8x107⁄8,Paper,$19.95

CompleteGuidetoOrchidsMiracle-Gro 978-0-696-23663-1,224pp.81⁄8x107⁄8,Paper,$19.95

CompleteGuidetoRosesOrtho 978-0-89721-505-3,256pp.8x11,Paper,$19.95

CompleteGuidetoTreesandShrubsOrtho 978-0-89721-500-8,224pp.81⁄8x107⁄8,Paper,$19.95

LawnsYour Guide to a Beautiful Yard2 n d E d i t i o n

Scotts, Nick Christians, Ashton Ritchie, and Dave Mellor978-0-696-22969-5,224pp.81⁄8x107⁄8,Paper,$19.95

SouthernLawnsYour Guide to a Beautiful YardScotts 978-0-696-23665-5,224pp.81⁄8x107⁄8,Paper,$19.95

SprinklersandWateringSystemsComplete Guide to Planning and Installing Landscape IrrigationScotts 978-0-696-22149-1,192pp.81⁄8x107⁄8,Paper,$19.95

g a r D e n continuedg

ar

de

nin

g &

lif

est

yl

e


weddingweddinggardening & lifestylegardening & lifestyle

wedding cakeart AND design

TOBA GARRETT

A P R O F E S S I O N A L A P P R O A C H

GreatTraditionalStyleShelley Stewart and Vicki Ingham978-0-696-23184-1,288pp.9x107⁄8,Paper,$19.95

WeddingCakeArtandDesignA Professional ApproachToba Garrett 978-0-470-38133-5,288pp.81⁄2x11,Hardcover,$50.00

NewCottageStyleDecorating Ideas for Casual, Comfortable LivingBetter Homes & Gardens 978-0-696-22133-0,192pp.91⁄8x93⁄4,Paper,$19.95

GreatCountryFrenchStyleVicki Ingham 978-0-696-23183-4,288pp.9x107⁄8,Paper,$19.95

TheWeddingCakeBookDede Wilson 978-0-02-861234-8,208pp.8x10,Hardcover,$39.95

WeddingCakesYouCanMakeDesigning, Baking, and Decorating the Perfect Wedding Cake Dede Wilson 978-0-7645-5719-4,176pp.8x9,Hardcover,$29.95

OrganizingDo-It-YourselfForDummiesSandra Munson 978-0-470-43111-5,208pp.8x10,Paper,$19.99

IdeasandHow-To:StorageandOrganizingBetter Homes & Gardens 978-0-470-48804-1,144pp.9x107⁄8,Paper,$14.99

NewCookBookb R i d a l E d i t i o n

Better Homes & Gardens978-0-696-24258-8,720pp.67⁄16x93⁄16,Hardcover,$29.95

BettyCrockerCookbook1 0 t h b R i d a l E d i t i o n


s T y l e

W e D D I n g C a k e s

o r g a n I Z I n gW

ed

din

g


displaysdisplays

s T a n D a r D C o u n T e r D I s P l a y

l a r g e T r I m C o u n T e r D I s P l a y

s l I m C o u n T e r D I s P l a y

l a r g e C I T y s T a n D

Available in Black

Available in Black

Available in Black

Available in Red

t i t l E s

Frommers, VQT, Sudoku, Dummies Portables, Howell Pet Books, Audio, etc.

Existing inventory available5inx7intrimsizeandsmaller

Pocket Size (H x W x D)• 7.25inx5inx7.75in

ISBN9780555028384Display Size (H x W x D)• 7.25inx6inx9.75in

ISBN9780555035528C u s t o m i z E

• special fillers• unique header

All trim sizes (barring weigh restrictions)Pocket Size (H x W x D)• N/ADisplay Size (H x W x D)• 7.94inx4.75inx5.813ins P E C i a l d E ta i l s

• Local author opportunities• Unique placement opportunities• Ship flat with books • Takes 2 seconds to setup

Contactyoursalesrepresentativeoraccountmanagerforeligibledisplayorders.

Available in Black

Available in Red

t i t l E s

6 to 8 Standard Dummies Trim Size per pocket

ISBN9780555023495

Existing inventory availableHeader is not available 7¾inx9¾intrimsizeandsmallerPocket Size (H x W x D)• 9.25inx7.63inx7.25inDisplay Size (H x W x D)• 9.25inx8.25inx9inC u s t o m i z E


t i t l E s

Non-Branded Cooking, BC Paperback, TYV, DIY FD, Cliffs Test Preps (SS, AP, etc.) depending on the bulk and page count of each book

ISBN9780555040676

Existing inventory availableNo existing headers available7¾inx9¾intrimsizeandsmallerPocket Size (H x W x D)•11.38inx8.63inx4.25inDisplay Size (H x W x D)•11.38inx9.44inx6.88inC u s t o m i z E


t i t l E s

Most titles will work 4 to 6 books per stand (depends on bulk)

ISBN9780555041710

dis

pl

ay

s


displaysdisplays

2 0 P o C k e T s P I n n e r r a C k o r T h o D I s P l a y

t i t l E s

20 POCKET SPINNER RACKISBN9780555028742

Pocket Size (W x D)•8inx3.5inDisplay Size (H x W x D)•60inwithheader70inx17inx17in

s P E C i a l d E ta i l s

• Finish is black wrinkle• Base is formed metal

t i t l E s

13 POCKET RACKISBN9780696710766

Pocket Size (H x W x D)•10.75inx8inx3inDisplay Size (H x W x D)•54.25inx17.75inx15.25in

s P E C i a l d E ta i l s

• Holds 36 books, 3 books per pocket

disp

la

ys


award winners

I a C P aWa r D W I n n e r s

BonAppetitFastEasyFresh

FishForever ChocolatesandConfections

HowtoCookEverythingVegetarian

ChocolateChocolate

Bread:ABaker’sBookofTechniquesandRecipes

CookingatHomewiththeCIA

TheAdvancedProfessionalPastryChef

TheSlowMediterraneanKitchen

BakingbyFlavor BettyCrockerLivingwithCancerCookbook

1,000IndianRecipes

1,000VegetarianRecipes

HowtoCookEverything,TenthAnniversaryEdition

[2009] [2008][2008]

aW

ar

d W

inn

er

s


WileyRetailTerms:• Non-returnable, Net 60 Days• 1-9 assorted units – 40% (plus shipping)• 10+ assorted units – 50% (Free Freight, use

Promo code NEW10)• Professionally discounted titles will receive

32% discount• Blackwell/Scholarly discounted titles will

receive 40% discount• College product will receive 20% discount

Note: Terms and conditions of sale apply only to orders originating in the United States. All new accounts must submit credit information, a resale or tax-exempt certifi-cate and allow five working days to establish an account.

Toplaceanorder,seeyourWileyrepresentativeorsendordersto:John Wiley & Sons, Inc.Special Sales Department111 River StreetMailstop 402Hoboken, NJ 07030Phone: 800-225-5945Fax: 201-748-6142Email: [email protected]

NOTE: All prices in this catalog are trade discounted unless otherwise noted. Prices are subject to change without notice.

Tocheckstatus,orreceivecustomerorcreditassistance,call: 1-800-225-5945.

When calling, please have account number, ISBN, and invoice or purchase order available.

Alldefectivebooksshouldbereturnedto:John Wiley Returns Center, 360 Miller Road, Edison, NJ 08817 and must be accompanied by a copy of the invoice.

FormoreinformationonaspecifictitleorotherWileytitles,checkourWebsiteatwww.wiley.com

o r D e r I n g I n f o r m a T I o n

For Dummies is a registered trademark of Wiley Publishing, Inc. Better Homes and Gardens is a registered trademark of Meredith Corporation. Betty Crocker and Pillsbury are regis-tered trademarks of General Mills. Weight Watchers is a registered trademark of Weight Watchers International. All other trademarks are the property of their respective owners.

J a m e s b e a r D aWa r D W I n n e r s

D e s I g n aWa r D W I n n e r sg e o r g e s D u b o e u f W I n e b o o k o f T h e y e a r

WineWise TheSoulofaNewCuisine

GloriousFrenchFood

ExploringWine,ThirdEdition

OliveTreesandHoney

HowtoCookEverything,TenthAnniversaryEdition

FrozenDesserts CakestoDreamOn

OliveTreesandHoney

TheProfessionalChef,EighthEdition

KeystotheCellar WineStyle TheUnofficialGuidetoSelectingWine

WineWise

aW

ar

d W

inn

er

s


For media inquiries, visit www.wiley.com/go/press.

g o u r m e T m a r k e Tt o m l i n m a R k E t i n [email protected]: New England

n o R t h w E s t E x P o s u R [email protected]: Oregon, Washington, Alaska

n o R t h C o a s t s P E C i a lt i E [email protected]: Ohio, Western Pennsylvania, West Virginia, Indiana, Kentucky

l u n d g R E n C o m Pa n [email protected]: Northern California, Nevada, Hawaii

R a n d y s u C h k E & a s s o C i at E [email protected]: North Carolina, South Carolina, Georgia, Mississippi, Alabama, and Tennessee

J o y C E l E l a n d a s s o C i at E [email protected]: Texas, Arkansas, Oklahoma

m a Ry J a n E m C k i t i s & a s s o C i at E [email protected]: Colorado, Utah, Idaho, Montana, Wyoming, Arizona, New Mexico

l E s l i E b E R g h a h n & a s s o C a i t E [email protected]: New York, New Jersey, Eastern Pennsylvania, Delaware, Maryland, DC, Virginia

P R i n C E m a R k E t i n [email protected]: Michigan

d u P R E m a R k E t i n [email protected]: Chicago

Pa u l J o h n s o n & C o [email protected]: Southern California, Southern Nevada, Arizona

g I f T m a r k e TR u t h s t E i n & a s s o C i at E [email protected]: New York, New Jersey

a l l a n vay l E & E n t E R P R i s E s , i n C [email protected]: New England

J . wa n d n E R C o [email protected]: New York State

k a R l a C h u R C h - h i l [email protected]: Minnesota, South Dakota, North Dakota, West Wisconsin

k at E R i , i n C [email protected]: Washington, Oregon, Idaho

k E l ly & C R E w i n C [email protected]: Illinois, Missouri, Ohio, Michigan, Kentucky, Indiana, Iowa, Kansas, Nebraska

s t E v E l u h R i n [email protected]: North & South Carolina

h E R E a f t E R s a l E [email protected]: Florida

m a R t y wa s s E R b E R g & a s s o C i at E [email protected]: New York, New Jersey, Pennslyvania

e D u C a T I o n m a r k e TE d u C at i o n a l m a R k E t i n [email protected]: North and South Dakota, Nebraska, Wisconsin, Minnesota, Michigan, Iowa, Illinois, Kansas, Missouri, Indiana, Ohio, Kentucky (Educational Market Only)

f a n C y f o o DP i n s k i - P o R t u g a l & a s s o C i at E [email protected]: Southern California, Nevada

t h E C R i s t o l g R o u [email protected]: Florida, Georgia, Alabama, Tennessee, Mississippi

n I C h e m a r k e T g a r D e n m a r k e TR a m E R a s s o C i at E [email protected]: Southern California, Arizona, New Mexico, Southern Nevada

P R i n t & s o u n d a s s o C i at E [email protected]: Alabama, Tennessee, Florida, Georgia, South Carolina, North Carolina, Virginia, West Virginia, Texas, Oklahoma, Louisiana, Arkansas

t o o m E y a s s o C i at E [email protected]: Arizona, California, Nevada, Utah, Colorado, Montana, New Mexico

s P e C I a l s a l e s r e P r e s e n T a T I V e s


BONUS!•New recipes from

TV chefs

•Reusable stickers

Recipes from the Street

ISBN 978-K-CTL-G0189-0

Wiley, For Dummies, and How to Cook Everything are registered trademarks of John Wiley & Sons, Inc. and/or its affiliates. Better Homes and Gardens is a registered trademark of Meredith Corporation. Betty Crocker and Pillsbury are registered trademarks of General Mills. Frommer’s is a registered trademark of Arthur Frommer. All other trademarks are the property of their respective owners.

bestsellingbestselling titles

W i l e y C u l i n a r y C a t a l o g [ 2 0 1 1 ]

Culinary Catalog Trade Version

Documents

Transcript of Culinary Catalog Trade Version