Spring 2016 Culinary Catalog

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DON’T MISS LIST!CHECK OUT OUR

TonicsHealing

Adriana Ayales

Next-Level Juices,

Smoothies, and Elixirs for Health

and Wellness

pg 88pg 11 pg 77

Hannah Rothstein

YOGA FOR

BROSYO

UR GUIDE TO

MI N D F U L N E S S

Manly

pg 94pg 61pg 19 pg 54

pg 73

C R A F T S ☛ K N I T T I N G

Knitters and purlers will love the pearls of wisdom in this must-have miscellany for knitting enthusiasts. Interesting folklore and facts on all things knitting abound…

A Compendium of ARTICLES, Useful and Otherwise, for the Edification and AMUSEMENT of the Handknitter

Carol J. Sulcoski

$ 1 4 . 9 5 U S • $ 1 6 . 9 5 C A N

P R I N T E D I N C H I N A

FROM THE H ISTOR ICAL

The first knitting needles

were made from copper wire and were used in Arabian

and Mediterranean countries. ▼ ▼ ▼ ▼

What do Morticia Addams, Liz Lemon, and

Holly Golightly have in common? They are all

characters from television and film WHO KNIT. Ü

TO THE CULTURAL

Residents of West Virginia have reported

sightings of a giant, white, shaggy

beast known as SHEEPSQUATCH.

TO THE MYTHICAL

In Outer Mongolia, it’s said that consuming

a sheep eyeball pickled in tomato juice

is a surefire cure for a hangover.

•

TO THE PRACT ICAL

CAROL J. SULCOSKI is an attorney and knitting author with a taste for random factoids, a fascination with yarny anecdotes, and an abiding love of sheep geek. Her previous books are Lace Yarn Studio (Lark Crafts 2015) and Sock Yarn Studio (Lark Crafts 2012); and the ebooks Knitting Socks With Handpainted Yarns (Interweave 2009) and Knit So Fine (Interweave 2008). In addition to writing about knitting and the yarn industry for magazines like Vogue Knitting and Yarn Market News, she teaches at national shows and local yarn shops, sells unique hand-dyed yarns as Black Bunny Fibers, and has many published pattern designs. She lives outside Philadelphia with her family and is hard at work on her next book.

sixthandspringbooks.com

N N N

{ }Cover Yarn: Black Bunny Fibers Baby Blue Yarn, colorway Red Delicious,

www.blackbunnyfibers.com

Ephemera Knitting

➳ DID YOU KNOW...

that knitting burns 102 calories per hour? Or that November is National Knit a Sweater month?

Or that there are more sheep than people in New Zealand,

Australia, and Iceland?

These fun facts and many more are here to edify and entertain in this treasury of trivia and necessary

knowledge for knitting enthusiasts. Read about knitting’s appearances

in history, literature, folklore, and pop culture and learn little-known facts about wool, sheep, and all forms

of fiber producers. Helpful knitting tips and techniques are included,

as well as tidbits on crochet, spinning, and weaving. A true wealth of

wonderful and wooly information, Knitting Ephemera is essential reading for every handcrafter.

A Compendium of ARTICLES, Useful and Otherwise, for the Edification and AMUSEMENT

of the Handknitter

Ephemera Knitting

Cover photograph by Marcus TullisCover design by Diane Lamphron

¤¤¤

$ 1 4 . 9 5 U S • $ 1 6 . 9 5 C A N

I S B N : 9 7 8 - 1 - 9 3 6 0 9 6 - 9 8 - 5

¤¤¤

➳A Com

pendium of ARTICLES, Useful and O

therwise,

for the Edification and AMUSEM

ENT of the H

andknitterKN

ITTING EPH

EMER

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•

With many more fascinating facts and nuggets of knowledge, Carol J. Sulcoski’s Knitting Ephemera will entertain

and enlighten anyone who loves to knit.

KNITTING EPHEMERA _lacket_FINALrev2.indd 1 10/19/15 3:09 PMpg 6

C h r i s G a r v E r

Color OdysseyA CreAt ive COLOriNG JOurNey

A r t • t e c h n i q u e s • C o l o r

Welcome to the world of

Chris Garver—renowned tattoo artist,

illustrator, and former star of tLC’s

Miami Ink. Join Chris in an exploration

of the organic and the fantastic in

Color Odyssey, a collection of his

distinctive illustrations for coloring.

each drawing is designed to ignite

your imagination as you let your

creativity lead the way

on a colorful journey.

Your journey begins...

GA

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Od

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$14.95 uS • $16.95 CANADA

iSBN: 978-1-942021-97-1

sp 16Color Odessey_COVER_FINALrev.indd 1 10/5/15 4:46 PM

pg 3

ISBN 978-1-4547-0896-4

9 781 45 4 708964

5 1 4 9 5>

Manufactured in China

Discover the wonderful swaying grasslands in Millie Marotta’s Wild Savannah, and bring to life its birds and beasts with color. Millie’s distinctive

illustrations invite you to pick up a pencil, whether it’s coloring in a herd of wildebeest or a dazzling frill-necked lizard. Explore the world of the savannah

with just pens, pencils, and a bit of imagination.

The new book from the author of Animal Kingdom

ART/Technique/ Drawing

$14.95Can. $16.95 Millie Marotta

Wild SavannahA Coloring Book Adventure

Millie M

arotta Wild Savannah

pg 39

pg 95

Handcrafted Charcuteria

descriptive copy that explains the book in 55 words

or less. Descriptive copy that Descriptive copy that explains the

book in 35 words or less. explains the book in 55 words or less.

Descriptive copy that explains the book in

55 words or less.cured

& More

Fruits & Veggies

seafood

meats

whole muscles

Charles Wexselbaum

ISBN 978-1-61837-185-0

9 781 61 8 371 85 0

5 2 4 9 5>

M A N U FA C T U R E D I N C H I N A

pg 66

75 Cool, Fresh, and Wild Tropica Drinks

Lynn Calvo

with a

pg 68

D E V O T I O N A L C O L O R I N G✵Reflect on the true meaning of the season with inspiring text and beautiful illustrations.

Peace on the earth, good will to men, From heaven’s all gracious King!

“It Came Upon the Midnight Clear”

What can I give Him, poor as I am? If I were a shepherd, I would bring a lamb;

If I were a Wise Man I would do my part; yet what can I give Him: give my heart.

“In the Bleak Midwinter”

For unto you is born this day in the city of David a Savior, which is Christ the Lord.

Luke 2:11

Display Until January 17, 2016PRINTED IN USA

And Mary said, My soul doth magnify the Lord Luke 1:46

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R R a c h e l R e i n e R t

B o t a n i c a l W o n d e R l a n d

Fresh Florals to Color and Display

BotaniclaWonderland_temp cvr_v1.indd 1 9/24/15 1:59 PM

pg 42

ISBN 9781618372017$16.95 ($19.95 CAN)Hardcover128 pages (all in color)7 3/8 x 9 1/4Carton Qty: 20Territory: WEX*Hearst

APRIL 2016

B O

O K

SB O O K S G O O D F O O D G UA R A N T EE D

BURGERS125 MOUTHWATERING RECIPES & TIPS

ISBN 978-1-61837-201-7

9 781 61 8 37201 7

5 1 6 9 5>

$16.95 CAN. $19.95

COOKING

For juicy, MOUTHWATERING burgers, Good Housekeeping has the SIZZLING recipes you’ll

FLIP FOR—Sriracha-Mayo Burgers, Rosemary-Cabernet Sliders, PASTRAMI Burgers, Buffalo CHICKEN Burgers,

Smothered SWISS Turkey Burgers, Teriyaki SALMON Burgers, Portobello PESTO Burgers, and more!


www.goodhousekeeping.com

BURG

ERS

Good Housekeeping Burgers125 Mouthwatering Recipes & Tips

by The Editors of Good Housekeeping

Whether you like them rare or well, beef or veggie, this cookbook will have burger fans salivating. Try Texas Chicken Burgers, Rosemary-Cabernet Sliders, Salmon Burgers with Cajun Rémoulade Sauce, and Portobello Pesto Burgers. Plus, you’ll get recipes for fresh fixings, delicious sides, and spiced-up toppings. And with Good Housekeeping’s advice, your burgers will always be grilled to perfection.


MARCH 201660 FABULOUS ONE-DISH RECIPES

CASSEROLES

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

COOKING

Whether you want a FAMILY-FRIENDLY

dish or a party perfect recipe, you’ll

find a DELICIOUS CASSEROLE to make

in this cookbook. Dish up Sausage-Fontina Strata,

Cherry Tomato Gratin, Coconut Chicken Casserole,

Pear Cobbler AND MORE.


www.goodhousekeeping.com

ISBN 978-1-61837-202-4

9 781 61 8 372024

5 1 6 9 5>

$16.95 CAN. $19.95

CA

SSEROLES

Good Housekeeping Casseroles60 Fabulous One-Dish Recipes


Creating classic and delicious casseroles has never been easier! From a break-fast of Syrupy Banana-Nut Overnight French Toast to global sensations like Coconut Chicken Casserole, Good Housekeeping’s 60 triple-tested recipes will make everyone smile. So say goodbye to those tired, time-consuming go-to dinners, and say hello to effortless cooking. There are even instructions on the best make-ahead casseroles when you’re crunched for time.


MAY 201660 ENERGIZING BLENDER DRINKS & MORE!

GOOD FOOD GUARANTEED

HEALTHYSMOOTHIES

Good Housekeeping Healthy Smoothies60+ Energizing Blender Drinks & More!


Big flavor . . . zero guilt! Enjoy creamy smoothies that are good for you and great tasting. Good Housekeeping Healthy Smoothies features more than 60 recipes, all triple-tested. Each one sounds so tempting that you won’t be able to resist blending scrumptious fruits, veggies, nuts and seeds into these light and luscious treats—including Strawberry-Chia, Java Banana, and Pomegranate-Berry. They’ll satisfy your sweet tooth without the high calories!

12 M A R C H

Good Housekeeping Slow CookerISBN 9781618371782$16.95 ($19.95 CAN)Hardcover7 3/8 x 9 1/4Territory: WEX*

Good Housekeeping VegetarianISBN 9781618371522$16.95 ($18.95 CAN)Hardcover7 3/8 x 9 1/4Territory: WEX*

Good Housekeeping GrillingISBN 9781618371553$16.95 ($19.95 CAN)Hardcover7 3/8 x 9 1/4Territory: WEX*

Good Housekeeping Juices & SmoothiesISBN 9781618371539$16.95 ($19.95 CAN)Hardcover 7 3/8 x 9 1/4Territory: WEX*

Good Housekeeping Comfort FoodISBN 9781618371546$16.95 ($18.95 CAN)Hardcover7 3/8 x 9 1/4Territory: WEX*

Good Housekeeping Gluten FreeISBN 9781618371997$16.95 ($19.95 CAN)Hardcover7 3/8 x 9 1/4Territory: WEX*

GOOD HOUSEKEEPING magazine is an American icon of consumer protection and quality assurance. Each issue reaches 24 million readers and, with 15 editions published worldwide, it is an internationally recognized brand that sets the standard to which all other women’s service magazines aspire.

ALSO AVAILABLE FROM GOOD HOUSEKEEPING

13M A R C H

ALSO AVAILABLE

ISBN 9788854410190$16.95 ($19.95 CAN)Hardcover144 pages (all in color)7 1/2 x 10 1/4Territory: US/CanWhite Star Publishers

MARCH 2016

Mug CakesSweet and Savory Recipes

by Cinzia Trenchi

All you need is a mug to cook one of these sweet and savory recipes. Because these meals are mixed, heated, and served in that single dish, there’s little prep time and practically nothing to clean. The 60 “mug cakes,” many vegetarian or vegan, include Tomatoes and Capers; Spiced Tofu, Rice, and Walnut; Shrimp and Zucchini; and Chocolate, Coconut, Raisin and Banana Soufflé.

CINZIA TRENCHI is a naturopath, freelance journalist, and photographer. She offers new interpretations of traditional recipes as well as classic favorites for books and magazines in Italy and abroad. She writes cookbooks that offer original and creative diets, mixing flavors and trying out unusual pairings to develop nutritious, enjoyable dishes. For White Star Publishers she created Gluten-Free Gourmet Recipes, Fat-Free Gourmet Recipes, Chili Pepper, Smoothies & Juices, and the album My Favorite Recipes.

14 M A R C H

42

100 g de ricotta au lait de vache - 1 cuillère à soupe bombée de farine type 45 (environ 15 g) - 30 g de pistaches décortiquées - 20 g de beurre - 1 cuillère à soupe de miel mille fleurs (environ 20 g) - 1/2 cuillère à café de levure à gâteaux (environ 2 g)

Hacher grossièrement les pistaches.

Faire fondre le beurre au micro-ondes dans

la tasse choisie pour préparer le gâteau (dix

secondes suffisent à 400 W), puis sortir du four.

Incorporer la farine, le miel, la levure, la

moitié de la ricotta et la moitié des pistaches

et mélanger avec une fourchette.

À part, battre le restant de ricotta au fouet

et ajouter le restant de pistaches.

Enfourner la tasse et cuire deux minutes

à 700 W, puis laisser reposer une minute.

Recouvrir de ricotta aux pistaches et savourer.

1.

2.

3.

4.

5.

Mug cake ricotta, miel et pistaches

Personne

Difficulté

Préparation5 minutes

Cuisson2 minutes

Mug Cakes FR.indd 42-43 01/09/15 15:48

94

50 g d’ orge - 2 feuilles de chou - 100 g de courge - 40 g de ricotta - 1/2 cuillère à café de poivre rose - 1 cuillère à soupe d’ huile d’olive vierge extra - sel

Laver le chou et le couper en fines lanières.

Ôter l’écorce et les éventuels filaments de

la courge et la couper en tout petits morceaux.

Mélanger les légumes avec la ricotta.

Laver l’orge plusieurs fois à l’eau courante,

puis le cuire au micro-ondes dix minutes à

la puissance maximale avec le double de son

volume d’eau. Le laisser reposer deux minutes

et l’égoutter, puis l’assaisonner d’huile.

Mélanger les légumes avec l’orge, saler à

volonté, parfumer de grains de poivre rose,

verser dans la tasse et enfourner deux minutes

à 700 W.

Parfumée et savoureuse, cette délicieuse entrée

combine le moelleux de la céréale et le croquant

des légumes.

1.

2.

3.

4.

Mug cake à la courge et au poivre rose

Personne

Difficulté

Préparation15 minutes

Cuisson12 minutes

Mug Cakes FR.indd 94-95 01/09/15 15:48

ISBN 9788854409811$12.95 ($14.95 CAN)Hardcover128 pages (all in color)8 3/4 x 7 1/4Carton Qty: 20Territory: US/CanWhite Star Publishers

MARCH 2016


APRIL 2016


APRIL 2016

SMOOTHIES50 Easy Recipes

YOGURT50 Easy recipes

Hamburgers50 Easy Recipes

by Cinzia Trenchi

Everyone loves hamburgers—and there’s a hamburger for everyone, even vegetarians, in this fun, burger-shaped book. From classic beef with cheese, to Lamb Hamburgers with Artichoke Hearts, to Farro Hamburgers with Curry and Chutney, these 50 recipes offer endless variety on the world’s most popular dish. Choose from beef, veal, lamb, chicken, turkey, seitan, tofu, and seafood—there’s a new option for every night!

Smoothies50 Easy Recipes

Low in calories and rich in vitamins and minerals, smoothies have become a popular, healthy choice for breakfast or a quick snack, or to replace a meal when you’re dieting or on a cleanse. From Blueberry, Strawberry, and Pear to Beet, Celeriac and Lemon Juice, here are 50 ways to make the ideal smoothie to satisfy your need for high-quality nutrition and taste.

Yogurt50 Easy Recipes

Low-calorie, healthy, and tasty, yogurt has become an essential part of many people’s diets. From the world-famous Academia Barilla, here are 50 new and delicious ways to enjoy this fermented treat, whether plain or with fruit, creamy or chunky. The recipes range from Tzatziki to Yogurt and Herb Soup, Mushroom Salad with Yogurt Sauce, and Orange, Carrot, and Ginger Gazpacho with Yogurt.

15M A R C H

ACADEMIA BARILLA, founded in Parma, the heart of the so-called “Food Valley,” is appreciated for its extraordinary food products—from Parmesan cheese to Parma ham, to pasta and various specialties. The academy promotes courses that spread knowledge about the Italian gastronomic tradition, distributes the best Italian products, and spreads Italy’s culinary culture. Since 2012, Academia Barilla has been organizing the Pasta World Championship, in which chefs from all around the world participate.

NEW SMALLER FORMAT


JANUARY 2016

A lavish and delectably illustrated culinary tour of Italy’s regional cuisines, led by its finest chefs.

From Florence to Venice, Rome to the Amalfi Coast, Sicily to the Italian Alps, each regional cuisine of Italy reflects the history and culture of its people. With a preface and a foreword by the award-winning and international chefs Mario Batali and Paul Bartolotta, this volume bountifully serves all who are eager to learn the secrets of genuine Italian cooking and the time-honored dishes recognized as regional specialties. Gorgeous, atmospheric photographs by famed food photographer Lucio Rossi capture the mood and aesthetics of the maestros’ dishes and illustrate how to prepare and serve their most famous and savory recipes. Divided geographically, this compendium of Italian regional cuisine includes recipes, wine pairings, and serving suggestions.

Italy’s Great Chefs and Their Secrets

CupcakesISBN 9788854408098$12.95 ($13.95 CAN)Hardcover • 8 x 9 1/4Territory: US/Can

17M A R C H

ISBN 9781454918356$14.95 ($16.95 CAN)Paperback192 pages (all in 2-color; 8-pg full-color insert)7 x 8Territory: WorldSterling

MARCH 2016

Whole Berry Gelatin, page 112 TOP: Avocado-Bean-Berry Sandwich, page 48 BOTTOM: Berry Main Dish Salad Blueprint, page 77

BerriesThe Complete Guide to Cooking with Power-Packed Berries

by Stephanie Pedersen

Berries are outrageously delicious and convenient, and help alleviate a wide range of conditions, from heart disease and arthritis to diabetes and cancer. Stephanie Pedersen, author of many of the books in Sterling’s popular Superfood Series, has created a complete guide to these powerfruits, with information on buying and storage, an overview of their nutritional benefits, and 75 “berry” delicious recipes for smoothies, appetizers, snacks, and meals.

STEPHANIE PEDERSEN, MS, CHHC, AADP, is a holistic nutritionist, cookbook author, health educator, and media host. She is the coauthor of Chia: The Complete Guide to the Ultimate Superfood; and author of Kale: The Complete Guide to the World’s Most Powerful Superfood and Coconut: The Complete Guide to the World’s Most Versatile Superfood (all Sterling). In addition to hosting two weekly radio shows, Your Big Life and Superfood Sunday, she is a busy speaker and cooking instructor. To learn more about Stephanie, visit StephaniePedersen.com.

KEY SELLING POINTS

■ The sixth book in Sterling’s successful Superfood series after Chia, Kale, Super Seeds, Coconut, and Seagreens (combined sales for the series are more than 130,000 copies, net)

■ Berries are now America’s most frequently consumed snack food (Food Technology Journal)

■ Food Trends Magazine lists berry-based snacks, such as Eden Food’s bestselling trail mix, Wild Berry Mix, as the highest sellers

■ Author will support sales through her blog; yearly online telesummit series Superfood Superheroes; weekly radio shows, YourBigLife and Superfood Sunday; and social media—LinkedIn, Instagram, Twitter, Facebook, Pinterest, and guest blogger book reviews

18 M A R C H

19M A R C H

ISBN 9781454919377$14.95 ($16.95 CAN)Paperback with Flaps192 pages (all in 2-color;8-pg full-color insert)7 x 8Territory: WorldSterling

MAY 2016

Ancient GrainsThe Complete Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff

by Kim Lutz, foreword by Stephanie Pedersen

Ancient grains are making a comeback on today’s dinner tables—including gluten-free options, like millet and sorghum. Super Grains celebrates the whole-grain goodness of spelt, farro, einkorn, and even the humble cholesterol-lowering oat, in 75 easy, satisfying recipes. Enjoy crunchy Farro Apple and Almond Salad, Power-Packed Tomato Soup with sorghum, Teff-Lentil Sloppy Joes, and yummy Whole Grain Chocolate Brownies. It’s superfood made super delicious!

KIM LUTZ is a Chicago-based author and founder of Kim’s Welcoming Kitchen (welcomingkitchen.com), a Top 25 Food Allergy Mom Blog and Top 25 Vegetarian/Vegan Mom Blog. She is a contributor to the influential websites VegNews.com and Disney’s My Allergy Kingdom, and the coauthor of The Everything Organic Cooking for Baby and Toddler Book and The Everything Guide to Cooking for Children with Autism (both published by Adams Media). Lutz has been featured in the Chicago Sun-Times, Chicago Parent, and on WGN-TV, among other media. Welcoming Kitchen: 200 Delicious Allergen and Gluten-Free Vegan Recipes (Sterling) received a Silver Nautilus Award. Her most recent book with Sterling, Super Seeds: The Complete Guide to Cooking with Power-Packed Chia, Quinoa, Flax, Hemp & Amaranth, has already proven to be a strong seller in the Superfood Series.

KEY SELLING POINTS

■ Kim Lutz has a large network of healthy-eating bloggers who will enthusiastically support this book

■ Lutz has contributed to VegNews and Disney’s My Allergy Kingdom websites and has appeared on the Lunchbreak segment on WGN-TV several times

■ Author has developed relationships with natural food companies that sell super grains, including Bob’s Red Mill and Gerb’s. Both companies helped promote Kim Lutz’s most-recent book, Super Seeds, through social media and by providing seeds for giveaways online. Bob’s Red Mill has provided grains for recipe development and testing for this book

■ Kim has developed a relationship with Koval, a distillery that uses ancient grains in their liquors, and has said they will promote the new book

■ Super Seeds: The Complete Guide to Cooking with Power-Packed Chia, Quinoa, Flax, Hemp & Amaranth, Kim’s most recent book with Sterling, has already proven to be a strong seller in Sterling’s Superfood series with 20,000 copies sold.

■ Combined sales for the series are more than 130,000 copies, net.

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ChiaISBN 9781402799433$14.95 ($17.95 CAN)Paperback with Flaps 7 x 8Territory: World

CoconutISBN 9781454913405$14.95 ($16.95 CAN)Paperback7 x 8Territory: World

KaleISBN 9781454906254$14.95 ($16.95 CAN)Paperback7 x 8Territory: World

Super SeedsISBN 9781454912781$14.95 ($15.95 CAN)Paperback with Flaps7 x 8Territory: World

Superfood SeagreensISBN 9781454917397$14.95 ($16.95 CAN)Paperback with Flaps7 x 8Territory: World

ALSO AVAILABLE FROM THE SUPERFOODS FOR LIFE SERIES

20 M A R C H

130,000copies

soldin series

ISBN 9781454919728$21.95 US ($24.95 Can) Hardcover(all in color)Territory: US/Can/ PhilippinesSterling Epicure

MARCH 2016

4Everything you ever wanted to know about feeling less

stressed, but were too exhausted to ask. This section will give you de-stressing strategies that help you sleep, see you through your working day, and make your me-time more meaningful. Because when you feel relaxed and

happy, you naturally stay in great shape

RELAX PART

THEFEELGOODPLANDalton Wong

& Kate Faithfull-Williams

‘Dalton taught me how to eat, move and live a

delicious but healthy life’ Jennifer Lawrence

HAPPIER, HEALTHIER & SLIMMER IN

MINUTESA DAY

15

The Feel Good Planby Dalton Wong and Kate Faithfull-Williams

“He changed my body for a movie, but gave me the skills to change my life. Dalton is different to other trainers because he understands what my body needs—how to exercise, when to unwind, how to enjoy food. I’m so happy he’s written a book with such a wonderful message.” —Jennifer Lawrence

Celebrity trainer Dalton Wong and health writer Kate Faithfull-Williams have a powerful message to share: in just 15 minutes a day you can change your body and mind for life. The Feel-Good Plan is packed with positive ideas, practical advice, and interactive quizzes. It helps you tune in to what really makes your body feel great, from quick and effective do-anywhere workouts to healthier versions of your favorite foods. Whenever you feel tired or stressed, this wonderfully fresh approach to achieving good health will get you back on track—and make you look and feel younger. There’s even a 12-week plan for putting all your healthy intentions into action! Jennifer Lawrence will contribute a foreword.

DALTON WONG is one of the world’s leading personal trainers. His clients include the cast of X-Men, Kit Harington and stars from Game of Thrones, Amanda Seyfried, Zoe Kravitz, and many others.

KATE FAITHFULL-WILLIAMS is a top health and fitness writer. Her work has been published in the Sunday Times, the Observer, the Daily Mail, and national women’s magazines.

Celebrity Praise for Dalton Wong and Kate Faithfull-Williams: “Dalton is the person I turn to, he gets me in shape for Game of Thrones and my films. He is the only personal trainer who understands what my body needs when it comes to exercise and eating well.” —Kit Harington “I worked with Dalton in London while I was shooting Les Miserables and I love his philosophy of living well. He is the best at pushing me to my limit yet making it enjoyable, sustainable, and fun” —Amanda Seyfried

KEY SELLING POINTS

■ Author is very promotable, with celebrity clients willing to endorse him

■ Jennifer Lawrence is writing foreword

■ Health and fitness are always trending and this book offers a new approach that’s more about sustaining your health than a quick fix

■ A variety of workout routines so anyone can feel comfortable feeling good

21M A R C H

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APRIL 2016


APRIL 2016

ISBN 9781454918875$14.95 ($16.95 CAN)Paperback224 pages 6 x 9Territory: WorldSterling

APRIL 2016

Practical Tips and Recipes for Clean Eating

Detox

CINZIA TRENCHI

SuperfoodsHealthy, Nutritious and Energizing Recipes

by Cinzia Trenchi

Superfoods like goji berries, spinach, bulgur, and yogurt are nutritional treasures—and with these delicious, quick, and easy-to-follow recipes, it’s simple to integrate them into your daily diet. Organized into five sections, from starters to entrées to desserts, the meals include Spinach Pie, Quinoa Flan with Peppers, Saffron Tagliatelle, Potato Balls with Chia Seeds, Sautéed Arugula with Turkey Slices, Pistachio Pie, and much more!

DetoxPractical Tips and Recipes for Clean Eating

by Cinzia Trenchi

Tired? Low energy? Time to detox! Through the power of cleansing, healthful foods, you can enjoy a renewed feeling of wellness and vitality. These quick and easy recipes—which use fresh fruits, vegetables, seasonings, seeds, and sprouts—help you choose the right combination of dishes at the right times of the day. Everything, from Cinnamon Biscuits to Whole Wheat Penne with Turnip and Daikon, is delicious!

Reclaim Your Life from IBSA Scientifically Proven Plan for Relief without Restrictive Diets

by Melissa G. Hunt, PhD, foreword by Dr. Aaron T. Beck

A revolutionary approach to handling today’s most prevalent gastrointestinal disorder. IBS is often linked to stress, but the vast majority of treatments focus only on restrictive diets. By contrast, this book addresses the emotional component of the disorder through new research based in Cognitive Behavioral Therapy. It actually encourages people to change the way they think about the ailment and stop avoiding situations they fear might exacerbate their symptoms. Tested in a unique randomized controlled trial by the author—who is a clinical psychologist and scientist—this program, based on a solid scientific foundation, offers new hope for IBS sufferers.

MELISSA G. HUNT, PHD, is a licensed clinical psychologist and serves as the Associate Director of Clinical Training in the Department of Psychology at the University of Pennsylvania, one of the top clinical science training programs in the country. She is also a fellow and Diplomate of the Academy of Cognitive Therapy. Her primary interest is in the development and dissemination of empirically supported psychological treatments for chronic health problems, especially GI disorders. She has a number of scientific publications on the treatment of irritable bowel syndrome (IBS) in peer-reviewed academic journals, and has presented at numerous conferences (in psychology, nursing, and gastroenterology) both on her academic work and in the context of workshops for clinicians. Her work on IBS has been featured by the Anxiety and Depression Association of America (ADAA) podcasts for consumers. She recently presented this material at the annual American College of Gastroenterology meeting, where her work was selected and highlighted as being of special interest to the media. Professionally, she divides her time between teaching, supervision, research, and clinical practice. Melissa lives in PA.

52 A P R I L

ISBN 9781454919513$21.95 ($24.95 CAN)Hardcover256 pages (all in color)7 1/2 x 9 4/5Territory: US/Can/ PhilippinesSterling Epicure

APRIL 2016

Alkaline Cleanse100 Recipes to Cleanse and Nourish

by Natasha Corrett

Ditch processed and sugary foods for good! Gourmet vegetarian chef Natasha Corrett has created four cleansing plans to help you look and feel fabulous, from a weekend of juices, smoothies, and soups to a 6-day slimdown, high-protein cleanse, and long-term 28-day life-changer. All her menus avoid acid-causing meat, dairy, wheat, and refined sugar, which may contribute to serious health conditions, and focus on foods that create alkalinity, such as fruits, vegetables, and whole grains. More than 100 delicious recipes for entrees, snacks, and even sweet treats provide the inspiration you’ll need to nourish your body naturally and rid yourself of toxins. You’ll feel lighter and more energized, and glow with health.

NATASHA CORRETT, the author of Sterling’s Eating the Alkaline Way and Honestly Healthy for Life, is a professional vegetarian chef and entrepreneur, whose passion for cooking stems from training as a teenager in her father’s French restaurant, London’s prestigious Le Boudin Blanc. The experience left her with a love of experimenting with flavors and textures. A firm believer and practitioner in the benefits of a balanced and alkaline approach to life, she developed an interest in healthy eating and cooking early in her career. Natasha develops recipes, teaches personal cooking lessons, and gives demonstrations in alkaline cuisines. She runs well-being and lifestyle retreats in the UK and around the world, offering holistic escapes from busy city life. To learn more about Natasha, visit twitter.com/honestlyhealthy.

Eating the Alkaline WayISBN 9781454908876$24.95 ($26.95 CAN)Hardcover with Jacket • 8 x 9Territory: US/Can/Philippines

Honestly Healthy for LifeISBN 9781454913672$29.95 ($32.95 CAN)Hardcover • 7 1/2 x 9 4/5Territory: US/Can/Philippines

ALSO AVAILABLE KEY SELLING POINTS

■ Natasha Corrett’s Eating the Alkaline Way (Sterling) has sold over 18,000 copies. The original UK edition of the book (Honestly Healthy) has sold over 40,000 copies

■ The Alkaline Diet as been featured prominently in the news and become one of the most popular diets around since January of 2013, when Victoria Beckham tweeted the following words about Honestly Healthy: “Love this healthy eating cookbook”

■ Natasha Corrett is very well connected and highly promotable

■ Honestly Healthy has been published in 10 languages in 10 countries

53A P R I L

ISBN 9781454917243$12.95 ($14.95 CAN)Paperback224 pages (all in 2-color)5 1/2 x 8 1/4Territory: WorldSterling

APRIL 2016

The Bitchy WaiterTales, Tips & Trials from a Life in Food Service

by Darron Cardosa

At some point in their lives, millions of people have waited tables. And many remain haunted by nightmare scenarios where they are the sole server in a packed restaurant. For all those disenchanted current and former food service employees, Darron Cardosa (a.k.a. the Bitchy Waiter) has your back. Since 2008 he’s vented his frustrations—about everything from entitled has-beens to what really goes on in that fancy restaurant—in a popular blog. A snarky mix of Sedaris, Bourdain, Bombeck, and Mo Rocca, Cardosa distills 30 years of food service into dark, funny tales that anyone who worked in the industry will relate to.

DARRON CARDOSA proudly refers to himself as a media whore, and has been known to spend hours at a time linking his blog to every conceivable website that may get him more traffic. The Bitchy Waiter blog now boasts nearly 10,000 followers on Twitter and 250,000 fans on Facebook. In 2011 he was featured in a New York Post article entitled “Should You Trust Your Server?” He has been a guest on WOR talk radio and also on WNYC public radio. In August 2011 he appeared as a guest on Dr. Phil to discuss children’s behavior in restaurants, and in November 2011 he was a contributing commentator for CBS Sunday Morning, which reached more than five million viewers. In August 2012 his blog was referenced in an article on CNN’s website Eatocracy.com, and most recently he was quoted in an article about tipping for the Wall Street Journal. Darron lives in New York, NY.

MARKETING & PUBLICITY CAMPAIGN

■ National print and online publicity campaign

■ National & local TV and radio show outreach

■ 20 city national radio tour

■ Trade advertising

■ Summer reading roundups

■ Video trailer

■ Heavy promotion on authors social media platforms

■ Goodreads giveaway

KEY SELLING POINTS

■ Author has huge media platform, having appeared on network television and public radio

■ According to the National Restaurant Association, there are 14 million restaurant industry employees in the US alone—and they’ll all relate to what Darron has to say

■ Previous bestsellers on the subject include Waiter Rant (Harper, 2009), Waiting (Harper, 2001), and Service Included (William Morrow, 2007), to name a few

E N T R É E ◆ 1 5

THE CUSTOMER IS NOT

ALWAYS RIGHT THERE IS AN OLD SAYING THAT “THE CUSTOMER IS always right.” I beg to differ. There are times that the customer is com-pletely wrong and has no idea what they are talking about, but after years of hearing that they are always right, it has filled them with the delu-sion that people in the service industry can’t possibly know what they are doing. I think that the service industry has done itself a disservice by continuing to let customers manipulate employees. Believe it or not, customers: Sometimes, your waiter is right.

Bloody Mary Whine BagI thought I poisoned someone at work. For a brief second it seemed as if I was going to have to use my years of watching St. Elsewhere, Grey’s Anatomy and General Hospital to cobble together some type of medical rescue. A woman at Table 15 practically went into anaphylactic shock when she tasted a bottle of wine she ordered and found it to be “horrific.” What a fucking drama queen.

She wants to order a bottle of red wine for her table of four but she has a friend at the table who doesn’t like red wine so it is a bit of a challenge. The lady informs me she is a wine representative so apparently she knows everything there is to know about the fermented grape. She is intent upon discovering a bottle of red that her friend can tolerate. Personally, I think they should order one bottle of red for the three of them and let the one person who wants white wine just order it by the glass. But, no. She decides on an organic California Cabernet but she asks if her friend can taste it first to make sure she likes it. Fine. Her friend tastes it and says it is good, but what the hell does she know? It’s been established that she does not like red wine. When I show up to the table with the bottle, I uncork it and pour a bit for Miss Wine Rep of America. She swirls it around in her glass and then smells it about a hundred and fifty times and finally lets it flow over her very sophisticated palate. After she swallows, she makes a face like I have accidentally served her the bottle of gasoline that we keep right next to the bottles of Cabernet. She shakes her head back and forth like she is having a seizure, all the while her hair whipping about and her lips puckering.

“Wow! Wow! Wow! Whew . . . uhh, okay. Well . . .that is a really strong alcohol content. It’s like the wine just slapped me in the face.”

God, how I envied that wine. “I assume that means you don’t like it?” I query.“No. It’s okay. I think the bottle just needs to air out a bit. It’s fine, it’s

fine.” Judging by her reaction it isn’t anywhere close to fine, but she says it’s fine, which is fine with me.

“Are you sure?”She swallows hard and says, “It’s not you, it’s the bottle.”

C H A P T E R O N E

56 A P R I L

66 M AY

ISBN 9781454917878$30.00 ($34.00 CAN)Hardcover with Jacket312 pages (all in color)9 x 9Territory: WorldSterling Epicure

MAY 2016

For Cod and CountryISBN 9781402777752$30.00 ($36.00 CAN)Hardcover with Jacket9 x 9Territory: World

Where There’s SmokeISBN 9781402797057$30.00 ($33.00 CAN)Hardcover with Jacket9 x 9Territory: World

Seafood lovers—and foodies concerned with sustainability—will welcome this third cookbook from the author of For Cod and Country. Taking an eco-friendly approach, Barton Seaver creates fresh-tasting and casual dishes featuring seafood that hasn’t been overfished or caught in a destructive way. More than 150 new, utterly delicious recipes range from Chilled Oysters with Grilled Merguez Sausage to Zuppa di Pesce, Whole Skillet-Roasted Fish, and Seafood Risotto.

BARTON SEAVER, the author of For Cod and Country and Where There’s Smoke (both Sterling Epicure), is quickly establishing himself as the preeminent expert in sustainable seafood. Before leaving the restaurant industry to pursue his interests in sustainable food systems, he created three top restaurants in Washington, DC, and was named Chef of the Year by Esquire Magazine in 2009. Seaver’s Washington, DC-based restaurant Hook was named by Bon Appetit magazine as one of the top ten eco-friendly restaurants in America. Seaver recently accepted a Fellowship with the Explorer Program at the National Geographic Society and also works as the Director of the Healthy and Sustainable Food Program at the Center for Health and the Global Environment, Harvard T.H. Chan School of Public Health. His work has been featured in Cooking Light, O: The Oprah Magazine, Every Day with Rachael Ray, Martha Stewart’s Whole Living, the Washington Post, and Fortune, among many others; and he has appeared on CNN, NPR, and 20/20. Seaver was the host of the national television program In Search of Food on the Ovation Network and Eat: the History of Food on National Geographic TV. He is a regular guest on the radio show National Geographic Weekend and contributes to many other media outlets.

Two If By SeaSustainable Delicious Seafood

by Barton Seaver

ALSO AVAILABLE KEY SELLING POINTS

■ Barton is now the “Contributing Seafood Editor” for Coastal Living Magazine, with a monthly column

■ Barton’s work has appeared in many other publications, including: Fine Cooking, the Wall Street Journal, Outside magazine, and Cooking Light (cover feature)

■ Author has been invited to publish articles for NationalGeographic.com, HuffPost, and various seafood industry media outlets, including Chefs Collaborative blog and newsletter and Harvard’s NutritionSource.com

■ Author was commissioned to create the curriculum for a Sustainable Seafood Week to be launched as a pilot program in Seattle in conjunction with Seattle Seafood Week Summer 2015

■ Author is the National Aquaculture Association’s 2015 spokesperson, tapped to create and produce a series of short narrative videos that highlight the advantages of domestic aquaculture, including culinary, nutritional, and economic benefits

■ Author will be a distinguished speaker and panelist at the annual SeaWeb Seafood Summit in New Orleans, February 2015

66 M AY

50 TWO IF BY SEA

CRAWFISH SAUTé

ServeS 4

Shrimp are so ubiquitous that it is worth using classic recipes as a stepping stone for trying some of the other wonderful seafoods available. This “crawfish and grits” recipe borrows from that great tradition. I like the way the sour cream balances this fiery combo, offering both richness and cooling relief.

Using Leftover Fish

While cooks are comfortable storing and reheating most other foods, seafood just doesn’t seem as appealing the next day. Given seafood’s delicate texture and tendency to dry out, the microwave-until-hot technique doesn’t cut it. But there are plenty of delicious ways to put those remainders to good use. I like to combine any leftover fish fillets with a few other varieties of seafood and bake them into a potpie, or gently flake the fish and mix it as for a tuna sandwich. That same fish can be lightly dressed and used to garnish a salad of sliced tomatoes and herbs. Or make crisply seared fish cakes. With these options in mind, it might be worth buying and preparing extra seafood just so you can take advantage of the excess to make a quick lunch or snack the next day. As an added win, I’ve found that kids respond enthusiastically to fish cakes and potpies even if seafood is not typically an easy sell.

2 cups grits

½ cup sour cream or cream cheese

Salt

4 tablespoons butter, divided use

1 onion, finely diced

2 cloves garlic, sliced

2 teaspoons smoked sweet paprika

1 teaspoon crushed red chile flakes, or to taste

finely grated zest and juice of 1 lemon

1 pound crayfish meat

1 cup white wine

2 scallions, thinly sliced

Cook the grits according to the package instructions. Once cooked, place a piece of plastic wrap directly on the surface of the grits and keep in a warm place until serving. Before serving, whisk in the sour cream and season with salt.

Heat 2 tablespoons of the butter in a large sauté pan over medium heat. Add the onion and garlic and cook until just wilted, 3 to 4 minutes. Add the paprika, chile flakes, and lemon zest and cook until toasty and fragrant, about 1 minute.

Add the crayfish meat and any juices. Toss to combine, then add the white wine and lemon juice. Bring the sauce to an energetic simmer and cook until reduced by about half, 4 to 6 minutes. Remove the pan from the heat and whisk in the remaining 2 tablespoons of butter and the scallions.

Spoon the grits into serving dishes and top with the crayfish and their sauce. If you like, serve with lemon wedges and extra chile flakes on the side.

Reheating Leftover Fish

If left with a good bit of cooked seafood from a previous meal, there is a wonderful way to revive it and turn out a delicious and simple second meal. Place the seafood in a small sauté pan and sprinkle with wine and a few teaspoons of water. Add a couple of cubes of butter and a sprinkle of dried oregano or fresh herbs to give it a lift. Cover the pan with foil and place in a low oven (225°F or so). Let it bake until heated through, 20 to 25 minutes, which will give you plenty of time to make a rice pilaf or some other accompaniment to round out the meal.

NEW EDITION

ISBN 9781618372192$16.95 ($19.95 CAN)Hardcover128 pages (all in color)7 3/8 x 9 1/4Territory: WEX*Hearst

MAY 2016

7

Easy As Pie

PIES AND TARTS – staples of country cooking – made their way into American hearts long ago. In fact,

nothing says “home sweet home” like the aroma of a freshly baked pie. Rolling and baking a golden-brown

piecrust, then filling it with ripe seasonal fruit or a delectable savory filling, is always a pleasure. But the best

part is sharing your homemade creation with friends and family. They will love digging into fresh-from-the-

oven slices – plain, à la mode, or topped with a dollop of whipped cream.

Once upon a time, the art of making piecrusts was a basic skill taught to every young woman. Favorite family

recipes were coveted, and pie-making tips and techniques were passed down from generation to generation.

Unfortunately, many of us today have never been taught this skill, and if we have an archive of favorite

family pie recipes, we are not confident in our ability to execute them. That means we rely all too frequently

on bakeries to supply us with “homemade” pies for holidays and other special occasions.

This book aims to change that. We’ll teach you the essentials of pie and tart making, then share more than

seventy foolproof recipes – along with plenty of tips to help you along the way – so you can make your own

pies from scratch with confidence. If you’re an experienced pie baker, consider this a refresher course. You

are likely to pick up some helpful techniques, along with more irresistible recipes to try. If you’re new to

pie-making, this book will be your tutor. Soon you’ll be mixing, rolling, and baking beautiful homemade

pies and tarts with ease!

So what are you waiting for? Turn the page, and let’s get baking!

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77

1. Make the crusts: Preheat the oven to 350°F. In a large bowl, combine

the crumbs, cinnamon, and butter. Press the crumb mixture into the bottom

and up the sides of eight 31⁄2-inch tartlet pans with removable bottoms.

Place the tartlet shells on a baking sheet and bake for 10 minutes. Transfer

them to a wire rack to cool completely.

2. Make the cranberry topping: In a small saucepan, bring the sugar and

water to a boil over high heat. Add the cranberries and cook until they just

begin to soften. With a slotted spoon, transfer the cranberries to a small

bowl and set aside. Reserve the cranberry syrup for another use.

3. Make the filling: Fill a large bowl with ice and water; set aside. Place

the milk in a small bowl, sprinkle the gelatin over it, and set aside. In a large

saucepan, combine the pumpkin puree, sugar, brandy, cinnamon, nutmeg,

cloves, and egg yolks. Cook the pumpkin mixture over medium heat,

whisking constantly, until it begins to bubble and the temperature registers

140°F on an instant-read thermometer. Stir in the milk mixture and cook

1 minute more; transfer the custard to a medium bowl and set it over the

prepared ice bath, stirring occasionally, until cool, about 10 minutes. Fold

the whipped cream into the chilled pumpkin custard.

4. Divide the filling among the cooled crusts and smooth the tops. Chill for

6 hours or overnight.

5. Top each tartlet with a spoonful of candied cranberries, and serve cold.

MAKES 8 TARTLETS

CRUST

3 cups gingersnap crumbs (about 50 cookies)

2 teaspoons ground cinnamon

3⁄4 cup (1 1⁄2 sticks) unsalted butter, melted

CRANBERRY TOPPING

2 cups sugar

1⁄2 cup water

1 cup fresh raspberries

PUMPKIN CREAM FILLING

1⁄2 cup whole milk

1 teaspoon unflavored gelatin

1 cup pumpkin puree

3⁄4 cup sugar

2 teaspoons brandy or cognac

4 teaspoons ground cinnamon

1⁄4 teaspoon ground nutmeg

1⁄4 teaspoon ground cloves

4 large egg yolks

1 cup heavy cream, whipped to stiff peaks

Pumpkin Cream Tartlets with Gingersnap Crust

With our easy gingersnap cookie crust, there’s no fuss or muss. You simply mix the cookie crumbs and butter in a bowl, then pat the mixture into tartlet pans. Finish with the sweet-tart cranberry topping

for a holiday-worthy presentation.

CL_PiesTarts_2P.indd 76-77 11/10/15 8:41 PM

Pies & TartsCountry Living Pies & Tartsby The Editors of Country Living

Nothing says “home sweet home” like a freshly baked pie. From tools and ingredients to essential techniques, this revised edition of a classic Country Living cookbook explains everything needed to make perfect pies and tarts with ease. Nearly 70 foolproof recipes (25 new), include a Simple Shepherd’s Pie, Blueberry-Almond Tart, Rustic Strawberry Galette, and Salted Caramel Peanut Butter Fudge Pie.

Country Living is the definitive guide to country lifestyle. In addition to a subscription base of almost 1.6 million readers, Country Living is the largest-selling shelter magazine on the newsstand, with 12.6 million readers each month.

Praise for Country Living The Little Book of Pies & Tarts “This marvelous little book from Country Living is packed with just enough information for beginning bakers. . . . Novice bakers will appreciate the easy-to-make piecrusts as well as decorative borders and lattices. . . . Highly recommended.” —Library Journal

KEY SELLING POINTS

■ A new format and updating of Country Living The Little Book of Pies & Tarts with 25 brand-new recipes

67M AY

ISBN 9781454918264$14.95 ($16.95 CAN)Hardcover176 pages (all in color)7 3/8 x 9 1/4Carton Qty: 22Territory: WorldSterling Epicure

MAY 2016

April ShowersLemon verbena is prized for its intoxicating citrus aroma. This drink’s winning combination of bracing cucumber, sweet elderflower liqueur, and that scent of lemon verbena provides a calming sensation from the first sip. It’s as refreshing as warm sunshine after a cool spring shower.

3 cucumber slices, plus 1 for garnish

½ ounce St.Germain or other elderflower

liqueur

1 ½ ounces Cucumber Vodka (page ###)

Lynn’s Lemonade (page ###)

1 sprig of lemon verbena for garnish

Place the cucumber slices in the bottom of a Collins glass, add the elderflower liqueur, and muddle. Fill the glass with ice, and add the vodka. Top with lemonade, then pour the contents of the glass into a cocktail shaker. Shake vigorously for five seconds. Return the cocktail to the glass, garnish with the lemon verbena sprig and the remaining cucumber slice, and serve with a straw.

23

75 Cool, Fresh, and Wild Tropica Drinks

Lynn Calvo

with a

Tiki with a Twist75 Cool, Fresh, and Wild Tropical Cocktails

by Lynn Calvo and James O. Fraioli

Can’t get to the Caribbean or the South Pacific but want a taste of those tropical islands? Now you can whip up new mouthwatering tiki cocktails at home. From the Coconut Cucumber Mojito to the Tahiti Spice Tikitini, Lynn Calvo’s sexy, modern recipes take tiki drinks to the next level. Along with 75 innovative recipes, Lynn reveals her tricks of the trade and offers a bevy of tiki tips so you can create the perfect tropical gathering wherever you are.

LYNN CALVO, an acclaimed restaurant and bar designer, began her tiki journey after traveling the globe and later catering tiki-inspired events throughout the Hamptons and East End of Long Island from a sunset-orange truck outfitted with a thatched tiki bar. Her infusions and mobile island paradise became an overnight sensation, so she opened Lynn’s Hula Hut, a Polynesian-style tiki bar in Montauk, NY, where she lives and where locals and visitors alike crowd the bar for the best drinks around.

JAMES O. FRAIOLI is an award-winning cookbook author with 20 cookbooks to his name, including Culinary Birds, winner of the 2014 James Beard Award. His titles have been featured on Food Network and Ellen and have appeared on dozens of national radio shows, including Martha Stewart Living Radio. They have also received praise from publications such as Forbes Traveler, Reader’s Digest, TheNew York Times, and San FranciscoChronicle. He lives in Redmond, WA.

KEY SELLING POINTS

■ Tiki culture, bars, and drinks are experiencing a strong resurgence

■ This book offers something that tiki lovers haven’t seen before: a fresh, clean, new take on the traditional tiki experience

■ Mediagenic author with great waterfront bar and celebrity connections

0006-Tiki-WISE3840.tif

TIKI with a TWIST photos

0142-Tiki-WISE4449.tif

TIKI with a TWIST photos

68 M AY

ISBN 9781454918318$19.95 ($22.95 CAN)Hardcover208 pages (all in color)5 1/2 x 8 1/4Territory: WorldSterling Epicure

MAY 2016

The ManhattanThe Story of the First Modern Cocktail with Recipes

by Philip Greene

When the Manhattan came along, it completely changed the drinking landscape. Cocktail historian Philip Greene traces the evolution of this classic from its competing origin stories through its continuing influence. Richly illustrated with vintage artwork and luxe photos, this definitive story of the iconic cocktail offers 65 recipes from the classic versions to the Manhattan’s many descendants—including the almighty Martini itself.

PHILIP GREENE is author of the critically acclaimed To Have and Have Another: A Hemingway Cocktail Companion (Perigee) and a cofounder of the Museum of the American Cocktail. He has presented at Tales of the Cocktail in New Orleans, the Manhattan Cocktail Classic, San Antonio Cocktail Conference, Arizona Cocktail Week, Miami Rum Renaissance, The Hukilau in Fort Lauderdale, San Diego’s Tiki Oasis, and the Key West Bacchanalia as well as at the Smithsonian and Kennedy Center in Washington, DC, the Astor Center and Dead Rabbit in New York, and other notable venues around the world. A distant cousin of Antoine Peychaud, Greene serves as brand ambassador for the Hemingway Rum Company / Papa’s Pilar Rum and lives in Washington, DC, with his wife and three daughters.

CocktailsWine

Photographs by Fabio Petroni

Cocktails by Gianfranco Di Niso • Text by Davide Manzoni

New, Creative and Classic Drinks

ISBN 9788854410398$14.95 ($16.95 CAN)Hardcover144 pages (100 color photos)6 1/3 x 9 2/3Territory: US/CanWhite Star Publishers

MAY 2016

Wine CocktailsNew, Creative and Classic Drinks

Cocktails by Gianfranco Di Niso, text by Davide Manzoni, photographs by Fabio Petroni

From a traditional Bellini to a unique Mojito, these 90 recipes put wine front and center. Created by internationally known bartender Gianfranco Di Niso with Davide Manzoni, Wine Cocktails features stunning images by master photographer Fabio Petroni. Many of the drinks are originals, and they’re classified according to the starring wine: vermouths, spumantes, fortified wines, port, sweet wines, and aromatics.

GIANFRANCO DI NISO is a professional bartender who has won national and international competitions and runs professional training courses for bartenders. He has written, in collaboration with Davide Manzoni, Cocktails: 180 Recipes with Delicious Food Pairings (White Star).

DAVIDE MANZONI has written, in collaboration with Gianfranco Di Niso, Cocktails: 180 Recipes with Delicious Food Pairings (White Star).

FABIO PETRONI specializes in portraits and still lifes. He has photographed leading Italian celebrities, and works with top advertising agencies where he handles important Italian brands. His books with White Star include Horses: Master Portraits, Mutt’s Life!, Cocktails, Orchids, Tea Sommelier, Beer Sommelier, and Bonsai. He lives in Milan.

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KEY SELLING POINTS

■ Author has a wealth of personal contacts among bartenders, brand ambassadors, portfolio managers, distillers, and public relations / marketing officials from major brands

■ Includes classic variations, regional versions, and contemporary updates from top bartenders around the country

■ A perfect gift for Father’s Day or for any whiskey lover

■ Richly illustrated in full color throughout

KEY SELLING POINTS

■ For every drink there is an easy-to-read and brief text detailing all the necessary ingredients as well as precise instructions on how to prepare the cocktail

■ Each recipe utilizes easy-to-find utensils and ingredients

1 1 6 ✴ T H E M A N H A T T A N

= 1 7 =T H E T H R E E C L A S S I C

M A N H AT TA N S

Tradit ional Manhattan 2 ounces bourbon or rye whiskey

1 ounce sweet vermouth

2 dashes aromatic bitters

lemon or cherry for garnish

In a mixing glass, stir all ingredients with large ice cubes, strain into a chilled cocktail glass, and garnish with a lemon peel or a cocktail cherry.

Dr y Manhattan 2 ounces bourbon or rye whiskey

1 ounce dry vermouth




Perfect Manhattan 2 ounces bourbon or rye whiskey

½ ounce dry vermouth

½ ounce sweet vermouth




11

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PreparationLorem ipsum dolor sit amet, consectetur adipisci elit, sed eiusmod tempor incidunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nos-trum exercitationem ullam corporis suscipit laborio-sam, nisi ut aliquid ex ea commodi consequatur. Quis aute iure reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint obcae-cat cupiditat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum.

IngredientsLorem ipsum dolor sit amet

Consectetur adipisci elit Sed eiusmod tempor incidunt ut labore

Dolore magna aliqua.

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Consectetur adipisci elit Sed eiusmod tempor incidunt ut labore

Dolore magna aliqua.

69M AY

ISBN 9781454918868$16.95 ($19.95 CAN)Hardcover with Jacket208 pages (all in color)7 1/2 x 8 1/2Territory: WorldSterling Ethos

JUNE 2016

TonicsHealing

Adriana Ayales

Next-Level Juices,

Smoothies, and Elixirs for Health

and Wellness

Healing TonicsNext-Level Juices, Smoothies, and Elixirs for Health and Wellness

by Adriana Ayales

Be your own kitchen doctor! Adriana Ayales runs one of Brooklyn’s most popular juice bars—and she’s also deeply knowledgeable about the rainforest’s fruits, botanicals, and other exotic ingredients. With this guide, Ayales passes on her knowledge of ethnobotanical customs, soul cleansing, and therapeutic cooking, and explores the role of superfoods and superherbs. Her juice and smoothie recipes, all with powerful add-in elixirs, embody ancient ways and wisdom.

ADRIANA AYALES is a Costa Rican native with the passion to restore the secrets of ancient botany. From a young age she has dedicated herself to the study of plants and healing. Her background integrates rainforest tribal-style botany, as well as classic European alchemy. Her expertise is in bridging the healing cosmologies between indigenous medicine and Western practices. Her formulas infuse biodynamic and organically sourced herbs from the most pristine places on the planet. She lives in New York City.

KEY SELLING POINTS

■ New and unique perspective on juicing, smoothies, and powerful, health-enhancing tonics

■ Will appeal to fans of complementary and alternative medicine, which, according to the National Institutes of Health, are used by 38 percent of adults in the United States (about 4 in 10 people)

■ Author was profiled in The New York Times: nytimes.com/2014/10/23/fashion/halloween-brooklyn-real-life-good-witches-concoct-herbal-brews.html?_r=0

■ Reveals methods of using products in your own kitchen to heal common ailments

■ Includes secret recipes from the proprietor of a popular Brooklyn juice shop and apothecary

■ Beautifully illustrated throughout, featuring gorgeous photos from Costa Rica

88 J U N E

93J U N E

ISBN 9781454918882$14.95 ($16.95 CAN)Hardcover96 pages (all in color)7 3/4 x 7 3/4Territory: WorldSterling

JUNE 2016

8

ingredients . .

1 Preheatovento350°F(176°C).Inamediumbowlmix

togetherwheatgerm,babyfoodandwater.Youmight

needtoaddmorewaterbutthedoughshouldbe

crumbly.

2 Kneadthedoughintoaballandrollitoutontoa

lightlyflouredsurface(Iusedwholewheatflourto

lightlyflourmysurface)about¼"(6mm)thick.

Cutintodesiredshapes.Lineacookiesheetwith

parchmentpaperandcookforabout15minutes.

Youwantthetreatstobebrown,firmandcrisp.

3 Storethetreatsinanairtightcontainerforupto

2weeksorfreeze.

Easy Peasy Treats

2 cups (236 ml) wheat germ

3 (2.5 oz [70 g]) jars chicken and broth baby food

2 tablespoons (29 ml) water

ingredients . .

Shaggy Dog30 RECIPES for

EASY,

DELICIOUS DOG TREATS Eats!

Christy Brig

ht

Shaggy Dog Eats!30 Recipes for Easy, Delicious Dog Treats

by Christy Bright

Your dog’s a member of your family—so doesn’t he deserve the very best? These 24 treats are so simple to make and deliver big flavor to your four-legged friends. From Pumpkin Pupsicles and Peanut Butter Bones to Minty Chicken Jerky, all the recipes feature tasty, healthy, dog-safe natural ingredients. With beautiful images of dogs and the recipes throughout, this cookbook mimics its high-end human counterparts.

CHRISTY BRIGHT lives in TX with her family and loveable dog, Granger. She’s active in the rescue and animal community, and organizes various fundraisers, meetups, and much more. She also sells her treats at various markets and events throughout the country.

KEY SELLING POINTS

■ Self-published book debuted at number 2 on Amazon’s Best Seller’s List in the Crafts, Hobbies & Home and Pets & Animal Care categories

■ $56 billion was spent on pets in 2014. It’s no surprise people view their pets as family, and in that vein, they are concerned with what nutrients and ingredients they consume. This book provides them with healthy and tasty treats they can feel comfortable giving their pets

■ The author is immersed in the rescue and animal community. She is the admin for social media for Texas Doodle Dogs, IDOG rescue & owners, and Love Doodle Dogs. She also has connections with Rosemary Beach Unleashed (an event with attendance of tens of thousands) and Nappy Valley wineries

ISBN 9781454917014$24.95 ($27.95 CAN)Hardcover224 pages (all in color)8 x 10Territory: WorldSterling Epicure

MAY 2016

Cov

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nal

36 37

IngredientsFor the Meat• 6 oz (170 g) mild chorizo—sliced into rounds

• 6 oz (170 g) salami with beer—sliced on bias

• 6 oz (170 g) campo seco—sliced into rounds

• 6 oz (170 g) salami picante—sliced lengthwise

• 6 oz (170 g) prosciutto—hand-sliced or sliced thinly on slicer

• 4 oz (113 g) mason jar or ramekin of chorizo-infused lard (see page XX)

Special Tools• A large serving platter (this can be a platter,

a board, a slate, etc.)

• Basket for bread

For the Cheese• 5 oz (142 g) Brie—or Camembert-style cheese

(I recommend Moses Sleeper cow’s milk cheese from Jasper Hill Farm in Vermont) left whole, with serving utensil

• 5 oz (142 g) semi-firm sheep’s milk cheese (I recommend Dante from the Wisconsin Sheep Dairy Cooperative), sliced into triangles

• 6 oz (170 g) blue cheese (I recommend U.S.-made Rogue River Blue cow’s milk cheese from Rogue Creamery), left whole, with a serving utensil

• 5 oz (142 g) firm goat’s milk cheese (I recommend Madeline from Sprout Creek Farm in New York), broken into bite-sized chunks

On the Side• 2 fig “salamis” (cut off one tip of the salami

to allow guests to serve themselves easily)

• 2 cups (473 ml) freshly toasted walnuts

Bread• 1 whole-wheat baguette—warmed whole, then

sliced on the bias

• 1 classic baguette—warmed whole, then sliced in rounds

• Plantain chips

Homemade plantain chips can be easily made by slicing two plantains thinly on a mandolin, then deep-frying them until crispy. Lightly salt to taste.

Instructions1. Divide the platter into 3 sections, following

the rules of the golden ratio (i.e., the two smaller thirds, combined, are equal to the largest third).

2. Arrange the meats within the largest third of the platter.

3. Arrange the cheese within one of the smaller sections of the platter.

4. Put the fig “salamis,” walnuts, and lard in the smallest third, with serving utensils.

5. Serve bread and plantain chips in separate baskets beside the board.

To make chorizo-infused lard, melt lard in a saucepan until just liquefied. Stir dry-cured chorizo into saucepan so it releases its oils into the lard. The chorizo does not need to simmer, it just needs to heat up to allow the oil from the chorizo to effectively infuse the lard. Once the chorizo is warm, pour the lard and chorizo into the mason jar. Cover and let steep overnight. Add herbs/spices, such as fresh thyme, sage, rosemary, roasted garlic, or star anise, if desired.

Serves 8–10 people

Handcrafted Charcuteria

descriptive copy that explains the book in 55 words

or less. Descriptive copy that Descriptive copy that explains the

book in 35 words or less. explains the book in 55 words or less.

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55 words or less.cured

& More

Fruits & Veggies

seafood

meats

whole muscles

Charles Wexselbaum

ISBN 978-1-61837-185-0

9 781 61 8 371 85 0

5 2 4 9 5>

M A N U FA C T U R E D I N C H I N A

CuredHandcrafted Charcuteria & More

by Charles Wekselbaum

The award-winning chef and owner of Charlito’s Cocina has written an unconventional entry-level guide to dry curing. Drawing on his Cuban-Jewish background and beyond, Charles Wekselbaum includes recipes for pork and beef salami and dry-cured whole muscles along with unique seafood and vegan options. He provides instructions for constructing a drying and fermentation chamber, putting together the perfect charcuterie board, wine and beer pairings, and recipes to incorporate your dry-cured delicacies.

CHARLES WEKSELBAUM, better known by his childhood nickname, Charlito, owns Charlito’s Cocina, a producer of high-quality, all-natural salamis. From the traditional (campo seco) to the wildly unconventional (vegan fig salami), his products combine old-world tradition with innovation. He studied at the French Culinary Institute and has traveled to Spain and Italy to learn traditional methods of dry curing. Now, Charlito’s Cocina operates out of manufacturing facilities in central NJ and upstate NY, and is in the process of building a state-of-the-art facility in Durham, NC. Charles has been the face of the New York Fancy Food Show, and has been profiled by Food and Wine magazine, Serious Eats, Food Curated, Starchefs, Time Out New York, The New York Times, and more. His black truffle salami was featured as one of Oprah’s favorite things (2012), he has been featured in the Real Simple gift guide, and his Beer Salami is a 2014 Good Food award winner.

MARKETING & PUBLICITY CAMPAIGN

■ National print and online publicity campaign

■ Blads available

■ Pre-publication media event in New York City

■ 5-city tour (Chicago, Seattle, Portland, New York, Austin)

■ National & local TV and radio show outreach

■ Digital focus on culinary, men’s, women’s, and general interest blogs/websites

■ Print advertising

■ Trade advertising

KEY SELLING POINTS

■ Teaches readers the process behind dry curing from start to finish

■ Utilizes nontraditional ingredients like seafood, fruit, and vegetables, allowing vegetarians and vegans to enjoy dry curing. These nontraditional ingredients make this title stand out in an already successful category

■ Learn how to use the finished products to create the perfect charcuterie board, and incorporate them in one of the 60+ recipes throughout the book

■ First-time author owns a rapidly expanding business, is interested in helping with promotion, has already received much media attention

95J U N E

STERLING PUBLISHING CO., INC.116 6 AVEN U E O F TH E AM ERICAS , 17 T H FLOO R

N EW YO R K , NY 10 03 6 -27 15

TELEPH O N E : (212) 5 32-7 160

FA X: (212) 213 -2 495

CUSTOMER SERVICETELEPH O N E : (80 0) 3 67-969 2

FA X: (80 0) 5 42-75 67

TELEPH O N E HOU RS : 8 : 3 0AM –4: 3 0 PM EST

Cover and t i t le pages ar t

by Odes sa B egay from Lit t le B i rd s .

I SB N 978 -1 - 6 0 5 82 -1 2 3 - 8

Pr inted in C anada

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Spring 2016 Culinary Catalog

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Transcript of Spring 2016 Culinary Catalog