London Book Fair 2014 Rights Guide

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The Experiment's foreign rights guide for the 2014 London Book Fair

Transcript of London Book Fair 2014 Rights Guide

  • Rights GuideLONDON

    BOOK FAIR 2014

    BECAUSE EVERY BOOK I S A TEST OF NEW IDEAS

    THE EXPERIMENT

  • CONTENTSNEWPhilosophy | Gift ............ 1Memoir ............... 2Healthy Eating/Reference .......... 4Vegan & Plant-Based ........... 6

    HIGHLIGHTSHealthy Eating/Reference .......... 5Gluten-/Allergen-Free .......... 10Health | Fitness ............ 12Vegan & Plant-Based .......... 14Science .............. 16

    BACKLIST HIGHLIGHTS ......... 18

    theexperimentpublishing.com

  • THE EXPERIMENT 1

    PUBLISHING FALL 2014 PHILOSOPHY | GIFT

    Rights held: WorldRights licensed:RussiaItalyKorea

    August 2014

    Paper over boards

    64 pp | $1495

    19 full-page illustrations

    PDF proofs available

    An Illustrated Book of Bad ArgumentsAli Almossawi

    This charmingly illustrated guide to the lost art of logic is a must-have in the age of the internet!

    Anyone in the habit of holding opinions needs An Illustrated Book of Bad Arguments, the only book of cute animals that Mr. Spock would want in his personal library. This one-of-a-kind introduction to logic reveals the nonsensical arguments that crop up everywhere from congressional debate to YouTube commentarysuch as the false dilemma (Youre either with us, or with the fanatics!) and the appeal to ignorance (It had to be a spaceship; no one can prove it was anything else!).

    Drawing inspiration from such diverse sources as Lewis Carroll and Carl Sagan, author Ali Almossawi strikes the perfect balance between substance and whimsy. Its the antidote to fuzzy thinkingwith furry animals!

    Ali Almossawi holds a Masters in Engineering Systems from MIT and a Masters in Software Engineering from Carnegie Mellon University. He works as a data visualization designer for Mozilla while continuing to collaborate with his colleagues at the MIT Media Lab. His writing has appeared in Wired and Scientific American. He lives with his wife and daughter in San Francisco, CA.

  • 2 THE EXPERIMENT

    Rights held: World

    September 2014

    Trade paperback original

    272 pp | $1595

    Complete MS available

    PDF proofs available May 2014

    The Call of the FarmAN UNEXPECTED YEAR OF GETTING DIRTY, HOME COOKING, AND FINDING MYSELF A LOVE STORY WITH RECIPES

    Rochelle Bilow

    A spirited memoir of farming and cooking, love and self-discovery, by a rising-star food writer

    It began as a simple assignment: Profile a small full-diet farm in central New York. At most, food writer Rochelle Bilow expected to come away with a cute city-girl-in-the-country piece. But just one day at the farm gives Bilow so many reasons to staythe creamy taste of raw milk, the back-breaking satisfaction of stacking hay bales, and the irresistible charm of a certain freckled farmerthat she simply cant leave.

    The Call of the Farm recalls Bilows four seasons on the farm, where she learns to care for livestock, grow vegetables, and, as the designated cook, prepare the farmhands communal mealsalmost exclusively from their own produce. But its not just an agricultural love story, as Bilow sensitively portrays the arc of her passionate romance with that freckled farmerone that burns perhaps all too brightly (and all too fast). Honest, self-aware, and wonderfully tender, The Call of the Farm will speak to anyone who, while opening their CSA box or browsing a farmers market, has paused to daydream about farm lifeand anyone who has fallen too deeply in love.

    ROCHELLE BILOW, a classically trained cook with a Grand Diplome in Classic Culinary Arts from the French Culinary Institute, is a staff writer at Bon Apptit. Her writing has also appeared in USA Today and Food Traveler. This is her first book. She lives in Brooklyn, NY.

    PUBLISHING FALL 2014MEMOIR

  • THE EXPERIMENT 3

    Rights held: World English

    April 2015

    Hardcover

    288 pp | $2495

    Sample English-language MS now available

    Complete MS available July 2014

    AmonMY GRANDFATHER WOULD HAVE KILLED ME

    Jennifer Teege and Nikola Sellmair

    A major international bestseller, now available in Englishthe extraordinarily improbable story of self-discovery by the African-German granddaughter of Amon Gth, the notorious Nazi concentration camp commandant

    It is a shock that profoundly disrupts her world and her sense of self: At 38, Jennifer Teege, who knew very little of her family history, learns by chance from a library book that her grandfather is Amon Gth. Portrayed by Ralph Fiennes in Steven Spielbergs Schindlers List, Gth was the brutal commandant of the Paszw concentration camp outside of Krakow, responsible for the deaths of thousands of people. He was hanged in 1946, and is still remembered by millions as one of the most vicious Nazi war criminals. His wife, Ruth Irene Kalder, Jennifer Teeges beloved grandmother, committed suicide in 1983. Teege herself is the daughter of Gth and Ruth Irenes daughter Monika and a Nigerian father. Four weeks after her birth Teege was given over to an orphanage, and then adopted by a German family when she was seven.

    As an adult, Teege lived and studied for four years in Israel. Nowmarried with two childrenshe is confronted by an appalling family history that sends her into a severe depression and leaves her no peace. How much of her familys past is inside her? How can she face her Jewish friends? What is she supposed to tell her own children?

    Amon charts the course of Teeges struggle to come to terms with a family legacy no one would wish upon themselves. Award-winning journalist Nikola Sellmairwhose profile of Teege was a catalyst for this bookprovides historical context in narrative sections that dovetail with Teeges own story.

    JENNIFER TEEGE is the daughter of German and Nigerian parents. She has worked in advertising since 1999 and lives with her family in Hamburg, Germany. Journalist NIKOLA SELLMAIR has been an editor at Germanys Stern magazine since 2000 and before then was a freelance journalist who reported from Hong Kong, Washington, DC, Kyrgyzstan, and elsewhere. Sellmair has received many awards for her work as a journalist, including the prestigious German-Polish Journalist Award in 2013 for the article that became the basis for this book.

    PUBLISHING SPRING 2015 MEMOIR

  • 4 THE EXPERIMENT

    PUBLISHING FALL 2014HEALTHY EATING/REFERENCE

    The Ultimate Guide to Sugars and SweetenersDISCOVER THE TASTE, USE, NUTRITION, SCIENCE, AND LORE OF EVERYTHING FROM AGAVE NECTAR TO XYLITOL

    Alan Barclay, PhD, Philippa Sandall, and Claudia Shwide-Slavin, MS, RD, CDE

    An all-in-one reference with everything you need to know about sugars and sweetenersfor any sweet-toothed consumer who also craves the facts

    Modern supermarkets and natural food stores stock seemingly endless sugars and sweeteners, and the variety can be daunting. And with all the conflicting information and opinions about sugar, consumers are left to wonder: Which sweeteners perform well in baking? Whats the best pick if Im watching my waistline or blood sugar? Are any of them really superfoods, or toxic?

    Answers to these questions and more appear in this thoroughly researched, comprehensive, down-to-earth guide. Alphabetical entries on sugars and sweeteners familiar and esoteric mingle with nutrition facts, myth-busting Q&As, trivia about history and production, substitution tips, and sweetener-to-sweetener recipe comparisons. Your sweet tooth is in for a real education.

    ALAN BARCLAY, PHD, is Chief Scientific Officer at the Glycemic Index Foundation and Head of Research for the Australian Diabetes Council. He is also an official media spokesperson for the Dietitians Association of Australia and a coauthor of The New Glucose Revolution for Diabetes. PHILIPPA SANDALL is editor of the University of Sydney Human Nutrition Units GI News newsletter (http://ginews.blogspot.com), which has more than 100,000 subscribers worldwide. She is also coauthor, with Jennie Brand-Miller, of several books in the New York Timesbestselling New Glucose Revolution series. CLAUDIA SHWIDE-SLAVIN, MS, RD, CDE, BC-ADM, has been a registered dietitian and a certified diabetes educator for over twenty years. She runs a clinical private practice in New York City, prior to which she set up and coordinated three diabetes centers in the NYC area. Her writing on diabetes and sweeteners has appeared in various peer-reviewed journals.

    Rights held:World

    September 2014

    Trade paperback original

    256 pp | $1595

    Complete MS available

    PDF proofs available June 2014

  • THE EXPERIMENT 5

    Rights held:World

    July 2014

    Trade paperback original

    432 pp | $2495

    64 color photographs and illustrations

    PDF proofs available

    Finished copies available June 2014

    The Calories In, Calories Out CookbookTHE TOOLKIT YOU NEED TO MAKE SMART CALORIE DECISIONS EVERY DAY

    Catherine Jones and Elaine Trujillo, MS, RDN

    The first of its kind, this cookbook highlights both the calories in each recipe and the exercise it takes to burn off their calories

    The genius of The Calories In, Calories Out Cookbook lies in equipping readers with a formula for determining their personal daily calorie needs and the wisdom to make smart calorie decisions every time they eat. Its arrival is perfectly timed, as legions of us are turning to calorie-tracking apps to balance our calories in and out. Over 200 nutrient-rich, smart carb recipes

    organized by calorie value: 0199, 200299, and 300399

    Every recipe includes how much walking or jogging it takes to burn those calories offso readers can visualize what calories mean as never before.

    A nutritional breakdown for each recipe, including information for diabetics, helps readers make t