Potter & Potter Style Fall 2011 Catalog

8/7/2019 Potter & Potter Style Fall 2011 Catalog

1/64

fall 2011

Entertain with Martha Stewart

Become a serious eater with Ed Levine

Celerie Kemble updates a timeless scheme

potter potter style

Bobby Flay serves up classic American foodDeborah Needleman names 80 must-haves for living well

Anne Burrell cranks up the culinary volume


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Ideas and InspIratIon

from todays top desIgners

The New Traditional

Darryl Carter

978-0-307-40865-5

$45.00 (Canada: $52.00)

Black and White

(and a Bit in Between)

Celerie Kemble

978-0-307-71598-2

$50.00 (Canada: $57.00)

Details

Lili Diallo

978-0-307-59151-7

$40.00 (Canada: $47.00)

A Passion

for Interiors

Carolyne Roehm

978-0-307-71999-7

$60.00 (Canada: $69.00)

Undecorate

Christiane Lemieux

978-0-307-46315-9

$40.00 (Canada: $47.00)


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Clarkson Potter

Marthas EntertainingMartha Stewart ...........................................4-5

Cook Like a Rock StarAnne Burrell

with Suzanne Lenzer ...................................6-7

The Splendid TablesHow to Eat Weekends

Lynne Rossetto Kasperand Sally Swift ........................................... 8-9

Bobby Flays BarAmericain Cookbook

Bobby Flaywith Stephanie Banyas

and Sally Jackson .................................... 10-11

Larousse WineLibrairie Larousse .........................................12

Made in ItalyDavid Rocco .................................................13

Mexican Made Easy

Marcela Valladolid .................................. 14-15

Big, Easy Style

Bryan Batt ....................................................16

A New Turn in the SouthHugh Acheson ............................................. 17

The Perfectly Imperfect HomeDeborah Needleman ............................... 18-19

The Birding Life

Larry Sheehan,Carol Sama Sheehan,

Kathryn George Precourt,and William Stites .......................................20

HersJacqueline deMontravel ...............................21

Momofuku Milk Bar

Christina Tosi .........................................22-23

Black and White(and a Bit in Between)Celerie Kemble ........................................24-25

Home Cooking with Jean-Georges

Jean-Georges Vongerichtenwith Genevieve Ko .................................26-27

Serious Eats

Ed Levine and theEditors of SeriousEats.com ......................28-29

Potter Style

The Zombie Survival Guide JournalMax Brooks .................................................32

The Happiness ProjectOne-Sentence Journal

Gretchen Rubin ...........................................33

Naughty or NiceOlivia St. Claire ...........................................34

Stuff White People Like

(to Talk About)

Christian Lander ..........................................35

Change Your Brain,

Change Your Body DeckDaniel G. Amen, M.D. ................................36

The Bride-to-Be-BookAmy Krouse Rosenthal ................................37

The Nine PregnancyCountdown Journal

Kelly Sopp and David Sopp .........................38

Your Babys First Year DeckAmerican Academyof Pediatrics ..................................................39

Potter Style Backlist .................................. 40

Foreign Reps................................................63

Ordering Information .................................64

Contents


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Clarkson Potter Fal l 2011

order now. C: 1-800-729-29604

Marthas EntertainingA Year of Celebrations

Martha Stewart

Marthas Entertaining is Martha Stewarts most personal book yet. For

the generation of readers (and now their daughters) who have followed

Martha since she published her bestselling Entertaining in 1982, and for t

legions of fans she has through her publishing, broadcast, and merchandise

empire, the recipes and stunning lifestyle photography will inspire them

to host friends and family and also give them a broad look into Marthas

beautiful world.

With a book as elegant as the celebrations it presents, Martha returns to the

topic that launched her empireentertainingfeaturing four seasons of her

parties and a diverse collection of all-new recipes, rich photography, and

inspiration. Featured events include a Friday night Bolognese dinner for

Columbus Day weekend guests, a Sunday blueberry breakfast, a lobster picnic

on the boat in Maine, a childrens lunch after an Easter egg hunt, a summercocktail party to benefit an arts association, and an elegant Thanksgiving in

Bedford. Each party is accompanied by menus and stories for dreaming and

planning, while the recipes are collected at the back of the book for more

practical use and reference. Throughout, readers will find helpful tips, Marth

favorite table settings, personal anecdotes, and hundreds of creative ideas.

Martha stewart is Americas most trusted guide to stylish living.

Twenty-nine years ago, she launched a career (and a brand) with her book

Entertaining; today, her namesake company, Martha Stewart Living Omnimed

reaches more than 37 million consumers with an expansive multimedia and

merchandising portfolio. She is also the author of bestselling titles that span a

lifestyle categories, including cooking, entertaining, decorating, and crafts.

Cooking

9-3/4 x 11-1/4; 432 pages450-500 full-color photographs

978-0-307-39646-4

eBook: 978-0-307-95329-2

$75.00/$85.00 Can.

ON SALE 11/1/2011

All Rights: Crown

National publicity

National print attention

National television appearances

National radio campaignTodayshow, Martha Stewart Show

Excerpt in Martha Stewart Living

Blogger conference call

10-city tour

Advertising

Martha Stewart Livingmagazine

Online promotion

New York Timesonline

Facebook advertising and promotion

Google search campaign Blogger outreach

Cross-promotion on MarthaStewart.com

TheRecipeClub.com feature

Promotional content available

on Scribd.com

eBook version promoted in all advertising,

promotion, and social media outreach

Blow-ups available upon request

Video and content available for account use


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5

Reserve 12 tips (3 inches) from asparagus for garnish. Coarsely chop remaining asparagus. Heat olive oil in a medium pot over medium

high. Cook shallot until softened but not browned, stirring frequently, about 2 minutes. Add chopped asparagus; cook, stirring, 1 minute.

Stir in stock and the water, and simmer until asparagus is tender, about 15 minutes. Remove from heat and stir in spinach. Let cool slightly.

Working in batches, pure soup in a blender, being careful not to ll jar more than halfway each time and pouring each batch into a bowl.

Stir in crme frache; season with salt and pepper. Cover and refrigerate at least 3 hours or up to 1 day.

Preheat oven to 400F. Prepare an ice-water bath. Blanch reserved asparagus tips in a pot of boiling salted water just until bright green,

about 1 minute. Transfer to ice bath to stop the cooking, then drain.

Halve prosciutto crosswise, then cut into eight 1-inch-wide strips, and wrap a strip around each asparagus tip. Arrange in a single layer on

a parchment-lined baking sheet. Roast until prosciutto is golden and crisp, about 10 minutes. Let cool slightly.

Serve in small glasses or cups; garnish with prosciutto-wrapped asparagus.

Chilled AspArAgus soup with

prosCiutto-WrApped AspArAgusServes 6 from

Peny Garden Party

2 pounds asparagus, tough ends dis-carded

2 tablespoons extra-virgin olive oil

1 large shallot, thinly sliced

2 cups low-sodium chicken stock

cup water

1 cup loosely packed spinach leaves(trimmed and washed)

cup crme frache

Coarse salt and freshly ground pepper

1 or 2 thin slices prosciutto

order now. C: 1-800-729-2960


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National publicity



National radio campaign15-city tour

Satellite TV and radio tour

Advertising

Food Networkmagazine

Online promotion

Major cross-promotion with

Food Network

Targeted social network promotion

Blogger outreach

TheRecipeClub.com feature Promotional content available on

Scribd.com





Cook Like a Rock Star125 Recipes, Lessons, and Culinary Secrets

Anne Burrell with Suzanne Lenzer

For home cooksfrom skittish to seasonedand the millions of viewers

who have watched her career bloom on Food Network, first as Mario Batal

sous chef on Iron Chef America and now with two hit shows, Secrets of a

Restaurant Chefand Worst Cooks in America, Anne Burrell presents her

long-awaited debut cookbook, including 125 recipes, all infused with the

sassy personality Annes fans have come to love.

Anne believes that food is essential to happiness. While she is a professional

training and pedigree, the food she makes isnt froufrou; its spirited and infus

with the bold flavors and passion that are her signatureor, as she likes to sa

food that includes the sparkle factor. As on TV, Annes debut cookbook wil

give home cooks the confidence and support they need to be rock stars in the

own kitchens and to create food inspired by Annes life in restaurant kitchen

but designed for home cooks, from beginners to experts.

anne Burrell graduated from the Culinary Institute of America and has

worked at some of New Yorks top restaurants (including Lidia Bastianichs

Felidia and Peter Hoffmans Savoy), cooked professionally in Italy, taught at

the Institute of Culinary Education, and battled alongside Mario Batali on

Iron Chef America. While executive chef at Centro Vinoteca, she oversaw the

kitchen of Gusto before being recruited to Food Network full-time, first as th

host of her own show, Secrets of a Restaurant Chef(in its seventh season), then

co-host of the primetime hit Worst Cooks in America (in its second season).

suzanne lenzer, a food writer and stylist, graduated from the Institute of

Culinary Education following a career in advertising. Since 2007, she hasworked closely with cookbook author and New York Times columnist Mark

Bittman. A native of Los Angeles, she lives in New York City.

CookingItalian

7 7/16 x 9 1/2; 256 pages; 75-100 full-color photographs

978-0-307-88675-0

eBook: 978-0-307-95327-8

$27.99 hardcover (Canada: $ 32.99)

ON SALE 10/4/2011

All rights: Janis A. Donnaud & Associates


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7order now. C: 1-800-729-2960

Fgs Stuffed wthGrgnzla and WalnutsServes: 4

Time: About 10 minutes

People think fresh figs are elegantand

this preparation definitely is. To be

honest, figs are not my favorite fruit,

but when I make them this way I really

love them. They are a quick and easy

piccolino. Cut em, stuff em, and roast

em until everything melts and gets all

toastyits soooo easy!

Mise en Place

12 fresh black mission, brown Turkish,

or in a pinch, dried figs

High-quality balsamic vinegar

Kosher salt

8 ounces gorgonzola dolce, at room

temperature1/2 cup walnuts, quartered and toasted

1. Preheat the oven to 350F.

2. Slice the figs in half lengthwise and

dig a little hole in the middle with

your pinky finger. Drizzle the fig

halves with 2 to 3 drops of balsamic

vinegar and sprinkle with salt.3. Fill the fig with gorgonzola, top with

a quarter of a walnut, and place on a

baking sheet lined with parchment.

Bake for 5 minutes or until the cheese

is melted and bubbly.

FiGo!


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The Splendid TablesHow to Eat Weekends

New Recipes, Stories, and Opinions fromPublic Radios Award-Winning Food Show

Lynne Rossetto Kasper and Sally Swift

For the fans from coast to coast who tune in to public radios

The Splendid Table and for those whose copies of The Splendid Tables

How to Eat Supper are now happily stained and dog-eared, and for home

cooks of all levels looking for an excuse to slow down and spend some

weekend time enjoying themselves in the kitchen, Lynne Rossetto

Kasper and Sally Swift present an homage to the pure art of cooking.

In this new volume, Lynne and Sally celebrate the weekendwhen the pressu

is off, time becomes your ally, and you get to slow down and dig into cooking

with a different mindset. Here are 100 new recipes, a chapter devoted to

international menus, and a trove of the stories, quips, and history that Splend

Table fans have come to love. The Splendid Tables How to Eat Weekends begs

have a dual life, one in your kitchen and another on your bedside table.

lynne rossetto kasPer is host and cocreator ofThe Splendid Table radio

program. She has explored food for more than 40 years as a teacher, researche

writer, and lecturer. She is the author ofThe Splendid Table, winner of both

the James Beard and Julia Child/IACP Cookbook of the Year awards. She als

wrote The Italian Country Table and coauthored with Sally Swift The Splendid

Tables How to Eat Supper, both of which were award nominees. Lynne is a

member of Whos Who of Food and Beverage in America.

sally swiFtis the award-winning managing producer and cocreator of

The Splendid Table radio show and coauthor ofThe Splendid Tables How

to Eat Supper.

Cooking

7 3/8 x 9 1/8; 352 pages; 24 full-color photographs

978-0-307-59055-8

eBook: 978-0-307-95332-2

$35.00/$40.00 Can.

ON SALE 9/20/2011

All rights: Crown

National publicity


National radio campaign

Promotion on all APR/NPR stations

Events in multiple cities, tied to APR/NPR

fundraisers

Cross-promotion on The Splendid

Tableradio program on the American

Public Media network and at

SplendidTable.org

Online promotion

Advertising on food websites Social network promotion


Promotional content available on

Scribd.com



Blow-ups and recipe cards available

upon request


A

nnMarsden


9/649order now. C: 1-800-729-2960

Salt

3 pounds carrots, peeled and cut onthe diagonal into 2-inch chunks

About 3 tablespoons good tastingextra-virgin olive oil

1/2 to 1 teaspoon freshly ground allspice

Freshly ground black pepper to taste

4 large garlic cloves, minced

Peel of 2/3 to 1 whole preserved lemon,inside pulp removed and discarded, thepeel rinsed under cold water and finelyminced, or shredded peel of 1 mediumlemon

1. Preheat the oven to 450F.2. Bring a 6-quart pot of salted water to

a boil and cook the carrots until theyare nearly fork tender, but still withsome firmness, about 10 minutes.Drain thoroughly.

3. On a large half-sheet pan, toss thecarrots with enough olive oil to coatthem generously, then toss them withthe allspice, salt, and pepper. Roastfor 20 to 25 minutes until nicelyseared and browned here and there,shaking and turning often.

4. Remove the pan from the oven and,while the carrots are still in it, addthe garlic and lemon (preserved orzest), tossing to combine. Season totaste and serve.

Oven-Roasted Carrots with

Preserved Lemon and Allspice

Serves 4 to 6

10 minutes prep time; 20 to 30

minutes oven time

Best eaten the same day they are

cooked, but can be served at room

temperature

The sweetness and earthiness

of carrots get a boost when they

are roasted at high heat. Here we

take toothy chunks of carrots,

parboil them, fast roast them inthe oven with allspice, and finish

them off with a garnish of minced

preserved lemon and fresh garlic.



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order now. C: 1-800-729-296010

Bobby FlaysBar Americain Cookbook

Celebrate Americas Great Flavors

Bobby Flay with Stephanie Banyas and Sally Jackson

Superstar chef Bobby Flay shares his explosive flavor twists on classic

American dishes in Bobby Flays Bar Americain Cookbook, with recipes

from his acclaimed Bar Americain restaurants.

When Bobby Flay looks at a map of the United States, he doesnt see

stateshe sees ingredients: wild Alaskan king salmon, tiny Maine

blueberries, fiery Southwestern chiles. The Food Network celebrity

and renowned chef-restaurateur created his Bar Americain restaurants

as our countrys answer to French bistrosto celebrate Americas regional

flavors and dishes, interpreted as only Bobby Flay can. His signature

recipes include:

Barbecued Oysters, Black PepperTarragon Butter

Roasted Corn Soup, Crispy Okra

Smoked Chicken, Hatch Green Chile Spoonbread,

Black Pepper Vinegar Sauce

CedarPlanked Salmon, Pinot Noir Reduction, Pinot Butter

Bourbon Praline Profiteroles, Buttermilk Ice Cream

BoBBy Flay is the chef-owner of ten restaurants, including Mesa Grill, Bar

Americain, Bobby Flay Steak, and Bobbys Burger Palace. He is the host of

numerous popular cooking shows on Food Network, from the Emmy-winning

Boy Meets Grill and Grill It! with Bobby Flay to the Iron Chef America

series, Throwdown! with Bobby Flay, and The Next Food Network Star.

Brunch with Bobby debuted on the Cooking Channel in fall 2010 and

Americas Next Great Restaurant debuts in March 2011 on NBC. A

New York Times bestselling author, he is also a contributing editor to Parade

magazine. This is his eleventh book. His website is BobbyFlay.com.

CookingAmerican8 x 10; 272 pages; 100 full-color photographs

978-0-307-46138-4

eBook: 978-0-307-88590-6

$35.00 hardcover (Canada: $40.00)

ON SALE 10/11/2011

All rights: Crown

National publicity




10-city tour

Satellite media tour

Advertising

Food Networkmagazine

Online promotion

Wall Street Journalonline

Targeted social network advertising

and promotion

Food blogger outreach

Blogger outreach TheRecipeClub.com feature

Excerpt available on Scribd.com





11/64


1order now. C: 1-800-729-2960

I often tell people that when I see a map of the United States,

I dont see states, cities, and townsI see ingredients. My eye

seeks out those truly American ingredients and the regional

dishes that could only be American. And I see people growing

and raising our food, cooking their hometown cuisine. I join

them as they shout, as loud as they can, that America has

arrived. We are a food superpower. Bar Americain celebrates

this countrys map, delineated by ingredients and culinary

culture, as it exists in my minds eye.


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order now. C: 1-800-729-296012

Larousse WineThe Worlds Greatest Vines,

Estates, and Regions

Librairie Larousse

The ultimate wine gift bookcomplete with a sumptuous oversize packagfrom the renowned name behind the definitive food reference book,

Larousse Gastronomique.

From its foil-stamped die-cut cover to its lavishly photographed interior,

Larousse Wine is a wine book like no other. With information that is valuable

to both beginner tasters and seasoned collectors, it will be the must-have boo

for every wine lover. Practical information on grapes and vintages blends

seemlessly with profiles of influential winemakers and discussions of

biodynamics and organic methodsall brought to life with beautiful

photographs of estates and vineyards, and maps of winemaking regions.

Larousse Wine covers every region that is influential in the wine market

today. Read about Old World winemaking countries, such as France, Italy,

and Germany, as well as established New World ones, including the United

States, South America, Australia, and New Zealand. The newest entrants in

the game are also featuredChile, Japan, China, and India. In each region,

world-famous winessuch as Chteau-Latour, Sassicaia, and Opus Oneare

given special treatment. Invaluable for anyone who loves wine, Larousse Wine

stands on its own or as a companion to the ultimate culinary reference book,

Larousse Gastronomique.

liBrairie larousse, as it does for the legendary Larousse Gastronomique,

has put together a stellar committee of expertsincluding master

sommeliers and scores of writers, researchers, editors, photographers,illustrators, and translatorsto write Larousse Wine.

CookingWine & Spirits

8 3/4 x 11 11/16; 530 pages

978-0-307-95222-6


ON SALE 9/20/2011

British: Octopus

Translation: Larousse France

First serial: Crown


Online promotion

Advertising on wine-related websites

Blogger outreach




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1order now. C: 1-800-729-2960

Made in ItalyDavid Rocco

Theres a new face of Italian cuisine in America: David Rocco, host of

Cooking Channels David Roccos Dolce Vita. In his first cookbook for the

U.S. audience, he shares the best of cooking, eating, and living the good life

in Italy.

International cooking star David Rocco is breaking into the U.S. in a big way.

His hit show has aired four seasons on Food Network Canada, as well as in

150 other countries, on networks including BBC Food, Discovery Travel and

Leisure, National Geographic Adventure Channel, and TLN Telelatino.

Cooking Channel picked up the show in 2010 for the networks launch, and

Rocco has the beginnings of an avid U.S. fan base. Made in Italy will showcase

the best of Roccos style and taste, featuring simple, rustic Italian dishes that

any home cook can accomplish.

No one knows la dolce vita better than Rocco, who lives the very best of the

good life in Italy. In his show, Rocco and his wife, Nina, travel around Italy,introducing audiences to their eclectic friends and people in towns and villages

all over the country. From his modern flat in Florence to the lemon groves of

the Amalfi coast and everywhere in between, he explores the very best foods

of the country: a delicious homemade pasta, a refreshing caprese salad with

avocado, beautiful gelati inspired by local vendors. Full of photographs of

gorgeous food and sweeping images of the Italian countryside, Made in Italy

will inspire cooks across the U.S. to bring Italy to life in their own homes.

DaviD roCCo is the creator, executive producer, and host of Cooking

Channels David Roccos Dolce Vita. The show originally aired four seasons on

Food Network Canada, and has also been broadcast in more than 150 other

countries. His first cookbook, David Roccos Dolce Vita, was published by

HarperCollins Canada in 2008, became a bestseller, and won a Canadian

Gourmand award.

Cooking

7 3/8 x 9 1/2; 368 pages

978-0-307-88922-5

$35.00 hardcover (NCR)

ON SALE 10/18/2011

All rights: Crown

National publicity




Author events out of New York City

Online promotion

Cross-promotion with Cooking Channel

Advertising on FoodNetwork.com

Blogger outreach



Scribd.com

Blowups available upon request



14/64


order now. C: 1-800-729-296014

Mexican Made EasyEveryday Ingredients, Extraordinary Flavor

Marcela Valladolid

In her first cookbook to tie in to her hit Food Network show, Marcela

Valladolidthe brightest new star in food televisionis changing the way

Americans cook Mexican at home with easy recipes that are short on time

but long on authentic flavor.

With three seasons under its belt and a fourth already on the way, Marcela

Valladolids new show, Mexican Made Easy, is proving to be an instant hit.

And its no wonder: Salsa is the countrys favorite condiment; Food Network

is the number one watched cooking networkand a proven powerhouse for

launching new celebrity chefs; and Marcela is the most charismatic ambassad

possible for the food of her homeland. Beautiful, vivacious, and knowledgeabl

she is also a single mom charged with getting dinner on the table for her

six-year-old son, Fausto, whether they are in San Diego or Tijuana. Marcela

makes Mexican food fun and fastand all with ingredients that can be founin the average American supermarket. With 100 easy recipes and 80 sumptuo

full-color photographs, Mexican Made Easy brings all of the energy and fresh

flavors of Marcelas show into homes across the country.

MarCela vallaDoliD is the host ofMexican Made Easy on Food

Network. Raised in Tijuana, Mexico, she attended the Los Angeles Culinary

Institute and then the Ritz Escoffier School in Paris before working as a recip

editor/tester at Bon Apptit magazine. Her first cookbook, Fresh Mexico, was

published in 2009. She lives in San Diego with her son, Fausto.

CookingMexican

7 7/16 x 9; 224 pages; 80 full-color photographs

978-0-307-88826-6

eBook: 978-0-307-88827-3


ON SALE 9/27/2011

British: Crown

Translation: William Morris

First Serial: Crown

National publicity




5-city tour

Advertising

Food Network Magazine

Online promotion

Cross-promotion with Food Network

and Cooking Channel

Advertising on FoodNetwork.com



Scribd.com


promotion, and social-media outreach


chipotle garbanzo dip1 (15.5-ounce) can garbanzo

beans, rinsed and drained

2 garlic cloves, peeled

1 tablespoon fresh

lemon juice

2 tablespoons adobo sauce

(from canned chipotle chiles),

plus more for serving

2 teaspoons sesame seedpaste (tahini)

1/3 cup olive oil, plus

more for serving

Salt and freshly ground

black pepper

1 tablespoon chopped

fresh cilantro

Tortilla chips

serves 4 to 6

Put the garbanzo beans, garlic, lemon

juice, adobo sauce, and sesame paste in

a food processor and puree until nearly

smooth; the mixture will still be a little

coarse. With the machine running,

add the olive oil and process until well

incorporated. Season to taste with

salt and pepper. Transfer the dip to a

medium bowl. Drizzle with olive oil

and a few drops of adobo sauce and top

with the cilantro. Serve the dip with

tortilla chips.


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order now. C: 1-800-729-296016

Big, Easy StyleCreating Rooms You Love to Live In

Bryan Batt

For fans of Mad Men, lovers of New Orleans, and style aficionados comes

a great surprise: Bryan Batt, owner of the Big Easys most popular home

dcor store, has a passion for eclectic, elegant interiors, and in this book

of inspiration, he shares his tips for achieving charming spaces that exude

personality, a dash of boldness, and a sense of humor.

Living in New Orleans has taught Bryan Batt plenty about how to easily

pull together a space thats fearless and colorful with plenty of panache.

With the city as his museespecially Mardi Gras, its celebration of history

and traditionhes found that anyone can achieve a fabulous, livable home..

and decorating it doesnt need to be intimidating. Big, Easy Style explores roo

that are unexpected and whimsical yet serious, with pages of rich photograph

(and plenty of Crescent City interiors!), framed by Bryans own delightful

commentary on how he approaches color, collecting, his favorite rooms in thehome, and more. Learn how to put aside hesitation and surrender to the wild

side of dcor for a big statement thats easy to achieve.

Bryan Batt is an actor best known for his role on seasons one through

three of the Emmy Awardwinning drama Mad Men as art director Sal

Romano. He has performed in Broadway and off-Broadway productions,

including Jeffrey, Sunset Boulevard, and La Cage Aux Folles, and is the author

ofShe Aint Heavy, Shes My Mother. Bryan and his New Orleans home dcor

boutique, Hazelnut, which he owns with his partner, have been featured on

LIVE! with Regis and Kelly and in Food & Wine, the New York Times, House

Beautiful, InStyle, and other publications.

House & Home

7 7/16 x 10; 208 pages

250-300 full-color photographs

978-0-307-59190-6


ON SALE 10/4/2011

All rights: Crown

National publicity




Author events out of the New Orleans area

Online promotion

Advertising on design websites

Cross-promotion on authors

websites, BryanBatt.com and

HazelnutNewOrleans.com

Blogger outreach

SIBA bookseller promotion and outreach

Buzz mailing to design industry




17/64


1order now. C: 1-800-729-2960

A New Turn in the SouthSouthern Flavors Reinvented

for Your Kitchen

Hugh Acheson

For lovers of comfort food and home cooks looking for a modern take onclassic Southern cooking, award-winning Georgia-based chef Hugh Acheson

presents a cookbook of Southern food, influenced by his French culinary

training with a focus on local ingredients.

In A New Turn in the South, Hugh Acheson presents more than 120 recipes that

reflect his fresh take on Southern food. A native of Ottawa, Canada, Hugh

combines classic culinary technique with local ingredients, creating familiar but

refined Southern standards. In his debut cookbook, recipes for bordelaise and

beurre blanc share chapters with fried okra and ham-hock stock. Hugh brings a

new perspective to Southern cuisine but always remains loyal to the ingredients,

history, and culture of his adopted homeland.

For both seasoned cooks and beginners, A New Turn in the South includes

delightful headnotes and tips on food shopping and building f lavors. This

cookbook is more than a collection of recipes; it is a visual and culinary

record of the South that is both current and bound to tradition.

hugh aCheson is the chef/partner of the Athens, Georgia, restaurants Five

& Ten and The National, as well as Gosford Wine and the Atlanta restaurant

Empire State South. He is a four-time James Beard nominee for Best Chef

Southeast and was named Best Chef by Food & Wine. His restaurant Five & Ten

(FiveAndTen.com) was named by the Atlanta Journal-Constitution as the best

Atlanta restaurant. Hugh has also been in Bon Appetit and the New York Times,

and his tattoo was named Most Appropriate Chefs Tattoo in Gourmet. He has

been working in food since he was 15 years old, and has cooked at

restaurants throughout Canada, San Francisco, and Georgia. Hugh lives in

Athens, Georgia, with his wife and two children.

CookingAmericanSouthern

8 x 10; 304 pages; 100 full-color photographs

and line art throughout

978-0-307-71955-3

eBook: 978-0-307-88589-0


ON SALE 10/18/2011

All rights: Crown

National publicity




Author events out of the southeast

Online promotion

Advertising on Southern and

food websites

Cross-promotion at HughAcheson.com

and restaurant websites, FiveAndTen.com,

TheNationalRestaurant.com,

GosfordWine.com, and

EmpireStateSouth.com


Promotional content available onScribd.com


promotion, and social-media outreach

SIBA bookseller outreach and promotion

Buzz mailing to Southern-food and

slow-food-movement industry




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18

House & HomeDecorating

8 x 9 ; 256 pages; 185-200 full-color illustrations

978-0-307-72013-9$30.00 hardcover (Canada: $34.00)

ON SALE 11/1/2011

British: Crown

Translation: William Morris Endeavor

First Serial: Crown

National publicity




Online promotion


Blogger outreach


Scribd.com

Design industry buzz mailing


order now. C: 1-800-729-2960

The point of decorating, as far as I can tell, is to create the

background for the best life you can have. . . . It can make

dinner parties more fun, kids happier, relaxing easier, talks

more intimate, guests more at ease. And to think decorating

is often considered frivolous! Making a charmed and happy

home is one of the things that matter most in the world. The

simple secret is making sure the idea behind every decorating

decision is the creation of beauty and comfort. Beauty to uplift

our senses (to transcend the mundane) and comfort to take

care of us (to embrace us in the mundane).

From The Perfectly Imperfect Home

The Perfectly Imperfect HomEssentials for Decorating and Living Well

Deborah Needleman

From the internationally known editor in chief and creative mastermind

behind the late, lamented cult magazine Domino, which spun off the

bestselling Domino: The Book of Decorating, this gorgeously illustrated an

charmingly written guide describes the 80 items that are all one needs for

livable, comfortable, and undeniably stylish home.

With more than 180 original watercolor illustrations by famed illustrator

and textile designer Virginia Johnson, The Perfectly Imperfect Home is the

guide to choosing the must-haves, from the big stuff (a doted-on bed, a couch

that will last generations) to the quirky accents (items with animal print, an

odd-looking chair) to cozifications (pillows and throws). Each item becomes

an opportunity to add expression, style, and beauty to the home, and to make

everyone in it feel comfortable, glamorous, and well-cared for. The books

classic design and the approachable tone of the textincluding brief essaysand sidebars that highlight each of the 80 essentials and offer histories, vario

uses, and styling tipsset this book apart from the rest in its category, much

Nina Garcias bestselling The One Hundred did for fashion.

DeBorah neeDleMan is the editor in chief ofWSJ Magazine and the new

Off Duty weekend style section, which she created for the Wall Street Journal.

She was the founding editor in chief ofDomino magazine and is the coauthor

ofDomino: The Book of Decorating. Needleman was named by Womens Wear

Daily as a Top Talent to Watch and a Circle of Excellence Award winner

by the International Furnishings and Design Association (IFDA). Her

writing has appeared in the New York Times and Slate, where she penned

The Cranky Gardener column. She lives in New York with her husband

and their two children.


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order now. C: 1-800-729-296020

The Birding LifeInteriors and Pursuits of Passionate Birders

Laurence Sheehan with Carol Sama Sheehan and

Kathryn George Precourt; photographs by William Stites

The Birding Life is the ultimate gift book for birders and design buffs: astunning and enchanting exploration of how bird lovers display their passio

in their haunts, homes, and outdoor habitats.

Marvels of nature and artistic muses alike, birds have inspired human

observers to study and honor them throughout the ages, resulting in a strikin

iconography that informs the nests and working spaces of artists, collectors

and conservationists alike.

In more than 20 delightfully written stories about birding experts, artisans,

and fans of bird-themed design, and with 200 full-color photographs, the

authors ofThe Sporting Life and Living with Dogs capture the beauty, intrigue,

and fun of birdingat home, in the country, in the city, and out in the field

with a special focus on the nostalgic memorabilia that signals devotion to

birds of all kinds.

laurenCe sheehan is a freelance writer who has contributed to Outside,

Travel + Leisure, Coastal Living, and other magazines and has written extensiv

for cable television. Carol saMa sheehan was editor in chief ofCountry

Home magazine, a national shelter magazine with a circulation of 1.2 million,

from 1997 to 2007. The Sheehans live in western Massachusetts. kathryn

george PreCourt is a magazine editor and interior designer whose designs

and editorial work have appeared frequently in magazines. She and her husba

live in Massachusetts. williaM stites is a widely published photographer

whose work has appeared in numerous magazines including House Beautiful,Better Homes & Gardens, Family Circle, GQ, and Esquire. He and his wife live

in Miami.


9 x 12; 240 pages; 200 full-color photographs

978-0-307-71635-4


ON SALE 10/18/2011

All rights: Crown



Tie-in with authors travel scheduleOnline promotion


Targeted social media promotion

Cross-promotion at

KathrynPrecourtHome.com and

WilliamStites.com

Major outreach and promotion to

birding organizations, clubs, and

websites

Blogger outreach




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HersDesign with a Feminine Touch

Jacqueline deMontravel

For todays generation of single gals or married women who want a modern,

romantic, feminine, grown-up room of their own, this is an empowering

guide to creating a beautiful sanctuary in any space.

What woman doesnt yearn for a room of her ownone in which she can

listen to Ella Fitzgerald (or Lady Gaga) and engross herself in the pages of

Wuthering Heights (or US Weekly) with no hint of tea cozies or cloying frills?

In Hers, Jacqueline deMontravel transports readers to more than 25 spaces that

show how feminine decor can be fresh, modern, and inviting, not fussy or sac-

charine. Sidebars, tips, and tricks help women create entire rooms or appropriate

spaces of their own and make them sexy, special...and welcoming to beaux as

well as belles.

JaCquelineDeMontravel is the editorial director of Beckett Medias

lifestyle group. She edits Romantic Homes magazine and oversees such

publications as Cottages & Bungalows and Victorian Homes. DeMontravel

has nearly two decades of experience in magazine publishing; she was formerly

the editor ofCountry magazine, has held editor positions at Selfand GQ and

has been a contributor to Harpers Bazaar. Her other books include Vintage

Vavoom, The Vintage Table, and 21st Century Etiquette (with Charlotte Ford).

DeMontravel was nominated for a CFDA award for magazine-editors-to-watch

in 2001.


7 7/16 x 10; 224 pages

300-350 full-color photographs

978-0-307-88598-2


ON SALE 12/13/2011

All rights: Crown


National radio campaignAdvertising

Romantic Homesmagazine

Online promotion

Cross-promotion at RomanticHomes.com

and TheFourTides.blogspot.com


Blogger outreach




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It wasnt long before the doors

officially opened and the place

was packed. Lines out into the

cold all times of day. Customers

were often confusedby the

crazy ice cream flavors we

served morning till midnight,

series of flavors that were always

expanding and contractingand

we didnt begrudge them the

confusion. We were making it

up as we went along, butand

I really cant express this more

clearlywe were truly surprised

at how much people were into

it. At a certain point, Anderson

Cooper was plugging our crack

pie on television. Things had

turned surreal. Dave swears

he knew it was going to work

all along.


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order now. C: 1-800-729-296024

Black and White(and a Bit in Between)

Timeless Interiors, Dramatic Accents,and Stylish Collections

Celerie Kemble

For Celerie Kembles large following of fabulous homeowners, and for anyo

looking to translate a love of black and white into unique home dcor, this

is a gorgeously photographed celebration of a timeless scheme, infused with

inspirational tips and tricks, glimpses into showstopping homes, and proof

that a limited palette is anything but.

A grand black-and-white-painted staircase descends onto an entryway floor o

large black-and-white tiles; a modern, white-walled living room is accented by

black sliding doors, a black coffee table, and a well-placed gray chair. For Cele

Kemble and her acclaimed designer peers, the possibilities of black-and-white

home decor are endless and will suit any aesthetic.

In Black and White (and a Bit in Between), Celerie welcomes readers into more

than 75 homes and dispenses advice on choosing the best paints and finishes

adding patterns and accessories, building an entire room scheme based on

inspiration found in nature, collecting black-and-white objects, and even

choosing the perfect accent colors.

Celerie keMBle is a principal in Kemble Interiors, a design firm started by

her mother, Mimi McMakin. Celerie has been featured in every major design

magazine and she is frequently listed in House Beautifuls annual Top Designe

list. In 2010 she was selected by Benjamin Moore to appear as a home design

expert in a national advertising campaign and has been featured by J.Crew as

trendsetter and tastemaker. She lives in New York.

House and HomeDecorating9 x 11; 256 pages; 200 full-color photographs

978-0-307-71598-2


ON SALE 11/1/2011

All rights: Crown


Online promotion


Blogger outreach

Excerpt available on Scribd.comBuzz mailing to design industry



25/64


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Just as darkness sets off the stars and

the moon, a room needs punctuation,

highlights, and contrasting borders to

evoke the natural counterpoint that

all of us respond to. Nature provides a

rich concert of harmonious oppositions.

Have you ever looked at a broad

snow-covered slopedotted with dark

boulders, a falling-down fence, or a lone

pine treeand noticed the striking

gradations of tone that give the view

resonance and depth?

QUICK AND EASY WAYS TO

CAPTURE THE ELEMENTS

1. Layer a trellis against a mirrored

ceiling and conjure the sunlit, breezyfeeling of a sunny gazebo.

2. Paint a living room wall slate-indigo

to evoke the serenity and power

of a nighttime ocean. Meanwhile,

cream-colored textured ooring in a

breezeway or corridor can summon

the sensation of a sandy beach.

3. Channel the effect of a cloudy sky

by hanging a cumulus-like lighting

xture or by perforating a lampshade

or window treatment to cast shards

of light and shadow on the walls.

4. Bring the forest inside by using

slender saplings for your four-poster

bed, rough-cast cedar as a hallway

bench, or river stones for a

breezeway oor.

5. Introduce velvet tiger-stripe pillows,

zebra-patterned rugs, tortoise shell

nishes, and faux-coral objects.

DonFreeman


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order now. C: 1-800-729-296026

Home Cooking withJean-Georges

My Favorite Simple Recipes

Jean-Georges Vongerichten with Genevieve Ko

Join one of the worlds greatest chefs in his most personal book yet, as Jean

Georges Vongerichten shares his favorite casual recipes in Home Cooking

with Jean-Georges.

Jean-Georges Vongerichten needs little introduction. This French-born chef

is at the helm of a worldwide restaurant empire, with locations in New York,

Las Vegas, London, Paris, and Shanghai. His eponymous New York restauran

Jean Georges, is one of six in the entire country to have been awarded three

Michelin stars. Yet, for all of his global success, Jean-Georgess greatest joy in

is familythen food. In Home Cooking with Jean-Georges, he brings readers in

his weekend home, where he cooks simple, delicious dishes while enjoying th

company of friends and family.

Home Cooking with Jean-Georges shares the recipes for these easy, quick,

seasonal meals that are Vongerichten family favorites: Crab Toasts with

Sriracha Mayonnaise, Watermelon and Blue Cheese Salad, Herbed Sea Bass

and Potatoes in Broth, Lamb Chops with Smoked Chile Glaze and Warm Fav

Beans, Parmesan-Crusted Squash, Fresh Corn Pudding Cake, Tarte Tatin, an

Buttermilk Pancakes with Warm Berry Syrup.

With 100 recipes and 100 full-color photographsincluding ones taken at

his house in WaccabucHome Cooking with Jean-Georges gives home

cooks inspiration by sharing the accessible home cooking repertoire of this

world-class chef.

Jean-georges vongeriChtenis one of the most influential chefs in the

world, having singlehandedly redefined haute French cuisine, lightening and

refining it by adding select Asian accents. His flagship restaurant, Jean Georg

at New Yorks Columbus Circle, is one of six restaurants in the United States

awarded three coveted Michelin stars, and it received four stars from the New

York Times. The winner of multiple James Beard Foundation awards, he lives

New York City and Waccabuc, New York.

Cooking

9 1/4 x 9 7/8; 256 pages;

100 full-color photographs

978-0-307-71795-5

eBook: 978-0-307-95328-5


ON SALE 11/1/2011

All rights: Crown

National publicity

Online promotion

Advertising on food websites

Blogger outreach


Promotional content available

on Scribd.com



Blow-ups and recipe cards available

upon request


JohnKernick


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2order now. C: 1-800-729-2960

candied paprika

pecansserves 21/2cups

2 1/2 cups pecan halves1/4 cup light corn syrup

1 teaspoon smoked or regular

coarse sea salt or kosher salt1/2 teaspoon smoked hot paprika1/2 teaspoon ground allspice

Preheat the oven to 350F. Line a rimmed baking sheet with

parchment paper or a Silpat.

Toss the pecans with the corn syrup, salt, paprika, and allspice in a

large bowl until the pecans are evenly coated. Spread in a single layer

on the prepared pan. Bake, rotating the pan once, until the pecans are

deep golden brown and fragrant, about 10 minutes.

Immediately transfer to a large bowl and toss continuously until the

nuts separate into individual pieces. If necessary, separate clumps with

your fingers. Let cool completely. Store in an airtight container.


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order now. C: 1-800-729-296028

Serious EatsFind, Cook, and Eat Delicious Food

Wherever You Are

Ed Levine and the Editors of SeriousEats.com

For the millions of readers who flock to SeriousEats.com (the largest onlincommunity of food enthusiasts) each day, and for those who take joy in foo

read restaurant menus with wide-eyed wonderment, and find themselves in

arguments about the merits of a particular food truck, founder Ed Levine

his team present the ultimate guide, including 50 recipes, to everything yo

wanted to know about food in America.

Since its inception in 2006, Serious Eats has become one of the most popular

food websites in the world. And with membership growing rapidly, the next

logical step is to give serious eaters a book. In Serious Eats, founder Ed Levine

and his Serious Eats team, our next budding generation of food writers, build

on that successful online presence by offering roundups of the best burgers

and sandwiches and breakfasts in the country, Eds favorite eating spots,

recipes, guides to regional food styles, and loads of original material to create

a comprehensive guide to eating, cooking, and living with culinary joy in min

With no snobbery, there is plenty here for every food lovercovering diner

food, fast food, and four-star food, from coast to coast and everywhere

in between.

eD levine, founder of SeriousEats.com, is a New Yorkbased food writer,

blogger, and frequent New York Times contributor. Serious Eats has won

two James Beard Awards and was named by Time magazine as one of the

Top 50 Websites in 2008 and 2010. Ed is a recurring judge on Iron Chef

America and has appeared on Good Morning America, Fresh Air, CharlieRose, Martha Stewart Radio, The Splendid Table, The Leonard Lopate Show,

and CBSs Sunday Morning.

Cooking

8 x 107/8; 368 pages; 150-200 full-color photographs

978-0-307-72087-0

eBook: 978-0-307-95331-5

$27.99 paper (Canada: $32.99)

ON SALE 11/1/2011

All rights: Crown

National publicity




Online promotion

Major cross-promotion at

SeriousEats.com

Targeted social network advertising

and promotion

Food blogger outreach




Blow-ups and promotional materials available

upon request



29/64


2order now. C: 1-800-729-2960

1.Melt1/2 tablespoon butter in a large heavy-bottomed skillet over medium-high heat.

Place two slices of bread in the skillet and swirl until all the butter is absorbed.

Toast until very light golden brown, about 1 minute. Transfer to a cutting board and place

1 slice of American cheese on the toasted side of the bread. Add another 1/2 tablespoon of

butter to the skillet and repeat with the 2 remaining slices of bread, topping them with

Cheddar cheese.

2.Assemble the sandwiches so that each one has 2 cheese slices in the center withthe untoasted sides facing outward. Melt 1 tablespoon of butter in the now-emptyskillet over medium-low heat. Sprinkle the skillet with 1/2 teaspoon of salt and add the

sandwiches, swirling them around the pan with a spatula until all the butter is absorbed.

Toast until the rst side is a deep golden brown, about 3 minutes, reducing the heat if

the butter begins to burn. Remove the sandwiches, melt the remaining 1 tablespoon of

butter, sprinkle the pan with another 1/2 teaspoon of salt, then return the sandwiches,

untoasted side down, and swirl until the butter is absorbed. Toast until the second side is

a deep golden brown and the cheese is thoroughly melted, about 3 minutes.

3.Cut the sandwiches on the diagonal and serve immediately.

The BesT Grilled CheeseWhile fine grilled cheeses can be made from fontina and Gruyre, as at

Bouchon Bakery, we wanted to perfect the all-American, less fancy grilled

cheese sandwich for your home kitchen. For best results, use sliced Cheddar

cheese from the deli and Kraft Deli Deluxe slices, which come packaged but

not individually wrapped. The combination of sharp Cheddar and American

provides both flavor and ooze factor.

Makes 2 sandwiches

3 TABLPNUNALTD BUTTR

4 LIC Ig-qUALIT WIT

ANDWIC BRAD

2 LIC ARICAN C

2 LIC ARP CDDAR C

ALT


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COOK WITH THE HOTTEST

FOOD NETWORK STARS

Barefoot Contessa How Easy Is That?Ina Garten

978-0-307-23876-4$35.00 (Canada: $40.00)

Rachael Rays Look + CookRachael Ray

978-0-307-59050-3$24.99 (Canada: $27.99)

Bobby Flays Bar Americain CookbooBobby Flay with Stephanie Banyas

and Sally Jackson

978-0-307-46138-4$35.00 (Canada: $40.00)

Giada at HomeGiada De Laurentiis

978-0-307-45101-9$35.00 (Canada: $43.00)

Cook Like a RockstarAnne Burrell with Suzanne Lenzer

978-0-307-88675-0$27.99 (Canada: $32.99)

Mexican Made EasyMarcela Valladolid

978-0-307-88826-6$27.50 (Canada: $31.00)

Clarkson Potter / Publishers

ComingintheFa

ll!

Formoreinforma

tion,seepage14-


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Potter

Style

Potter

Style

F 2011

Backlist

Emoticon Display ..................... 40

Decks ................................... 40-42

Gift Book ................................... 42

Interactive Books ................ 42-43

Specialty Journals .............. 44-48

Checkbooks ............................... 48

Puzzles ...................................... 49

Blank Journals .................... 49-50

Mini Address Books ................ 50

Guided Mini Journals ......... 50-51

Blank Mini Journals ............ 51-52

Pocket Pads .......................... 52-53

Mini Note Pads ......................... 53

Pocket Sudoku ........................... 53

Note Cards .......................... 54-60

Postcards ................................... 60

Gift Packaging ......................... 61

Kits ........................................61-62

Frontlist

The Zombie Survival

Guide Journal ............................ 32

The Happiness Project

One-Sentence Journal ............. 33

Naughty or Nice Deck .............. 34

Stuff White

People Like(to Talk About) ......................... 35

Change Your Brain,

Change Your Body Deck .......... 36

The Bride-to-Be Book .............. 37

The Nine Pregnancy

Countdown Journal ................. 38

Your Babys FirstYear Deck ................................... 39


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Potter style Fal l 2011

Zombie Surviv Guide Journ

By Max Brooks

Zombie fans are everywhere. For all of themand for the poor

souls who need to buy them giftsMax Brookss Zombie Survival

Guide Journal is just the creepy thing. Its filled with images ofslithering, shuffling zombies from the bestselling graphic novel

The Zombie Survival Guide: Recorded Attacks. And its got an

attention-grabbing 3-D holographic cover that brings a mob of

flesh-eating undead to life!

blak jal, ac t a aat

(ltcla) sg, l-flat g

160 pags, 5 x 7 .

978-0-307-95230-1

$12.99 (Caaa: $14.99)

Spt 27, 2011

beore

er

ZOMBIE SRVIVAL NOTES978-0-307-40639-2

$8.00 (Caaa: $10.00)

ZOMBIE SRVIVAL MINI NOTE PA978-0-307-40644-6

$6.95 (Caaa: $7.95)

THE ZOMBIE SRVIVAL GIDE DECK978-0-307-40645-3

$13.95 (Caaa: $15.95)

withan

nimated

(enticular)

Cover!

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Ititit

MOVES!


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he hineSS roJeC one-SenenCe Journ -Ya rc

By Gretchen Rubin

In her bestselling book The Happiness Project, Gretchen Rubin discovers

the pleasure of writing just one sentence every day. The Happiness Project

One-Sentence Journal helps you make a fascinating and revealing time capsule of

the next five years of your life. Simply turn to todays date, reflect on the quote

at the top of the page, and jot down just one sentence (perhaps about something

good that happened that day). This daily ritual is highly doable, and as the years

go by you can see how your entries evolve. The journal can be started on any day

of the year but it makes a terrific gift for New Years or birthdays.

G jal, ac, ak, l-flat g

368 pags, 4 x 6 .

978-0-307-88857-0

$16.99 (Caaa: $18.99)

n 1, 2011

Q&A A DAY: 5-YEAR JORNAL

978-0-307-71977-5$16.99 (Caaa: $18.99)

A Sentence a DayKeeps the Blues Away


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Will You Be Sweetly Seductive

or a Devilish Temptress?

The Answer Is in the Card

nuGhY or niCe deC100 Sx psat h G vy, vy ba

By Olivia St. Claire

This bedside box of 100 sexy tips is the ultimate gift that keeps on giving.

Inside the pull-drawer box are two stacks of cards: the nice half is filled

with 50 ideas for having a fun romantic romp, while the naughty half

suggests just as many ways to walk on the wild side. Let your lover picka card, or surprise him by alternating roles for yourself. Whatever mood

youre in, Naughty or Nice is sure to add some spice!

100 cas, 2 s-y-s

stacks pll-a x

57/8 x 45/8 .

978-0-307-88899-0

$14.99 (Caaa: $16.99)

oct 11, 2011


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HYPERTHETICALS41/2 x 61/8 .

978-0-307-58792-3

$14.99 (Caaa: $17.99)

How to Talk to aWhite Person (if you must)

Su whie eoe ie (o bou):50 ways t Stat Csats t Cacasas

By Christian Lander

Christian Lander breaks out 50 of his funniest observations

from Stuff White People Like and Whiter Shades of Pale to bring

you Stuff White People Like (to Talk About); a conversation-starting

deck that is guaranteed to get people talking about their

favorite subjects (themselves). Portable enough to throw into

your messenger bag and tastefully designed to complement

your mid-century modern coffee table, the deck features topics

ranging from International Travel and Bad Breakups to

Not Having a TV. Whether the ultimate goal is bonding orsubtle one-upmanship, these conversation cards are ideal for

generating stimulating discussion at dinner parties, 80s themed

nights, and that just-discovered dive bar.

50 cas, 41/2 x 61/8

978-0-307-95274-5

$14.99 (Caaa: $16.99)

oct 25, 2011


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order now. C: 1-800-729-296036

ChnGe Your brin, ChnGe Your bodY deC50 ways t bst Y ba f a btt by

By Daniel G. Amen, M.D.

Dr. Daniel Amens bestselling Change Your Brain, Change Your

Body showed countless readers how to get into peak physical

condition by mastering the brain-body connection. Now Dr.

Amens vast clinical experience as a neuropsychiatrist and his

powerful brain-building action steps have been simplified and

converted into a flash-card format that makes it easier than

ever to get the body youve dreamed of having:

Reach and maintain your ideal weight

Get an excellent nights sleep

Reduce stress and lower your blood

pressure without medication

Increase willpower, eliminate

unhealthful cravings, and much more

50 cas, 41/2 x 61/8

978-0-307-72072-6

$14.99 (Caaa: $16.99)

dc 27, 2011

CHANGE YOR BRAIN,CHANGE YOR LIFE DECKBy Daniel G. Amen, M.D.978-0-307-46457-6

$14.99 (Caaa: $18.99)

Think Getting in Top ShapeIs a No-Brainer?

Think Again.


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A Unique WeddingKeepsake to Treasure

THE KNOT WEDDING PLANNER IN A BOBy Carley Roney andthe Editors of The Knot978-0-307-71860-0

$14.99 (Caaa: $16.99)

MARITAL BLISS IN A BOWisdom and Well-Wishes for Newlyweds978-0-307-45306-8

$15.95 (Caaa: $18.95)

he bride-o-be boo

Jal f ms f t psal t i dBy Amy Krouse Rosenthal

The Bride-to-Be Book is designed for brides who want to preserve

all the magic and excitement leading up to and including the big

day: the proposal, the stories behind the ring and the dress, the

parties, the toasts and speeches, and all the fun of celebrating

with family and friends. Filled with insightful prompts, enve-

lopes, and other thoughtful features, The Bride-to-Be Book

shares the same fresh design as all the keepsake journals in Amy

Krouse Rosenthals popular line.

G jal, ac, ccal -,

cls 8 - lps

96 pags (g), 8 x 9 .

978-0-307-88798-6$16.99 (Caaa: $18.99)

dc 20, 2011

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order now. C: 1-800-729-296038

nine monthsto remember... in styleA chic and engaging pregnancy keepsake

NEW BABY SANITY CHECKS:Survive Parenthood byKeeping a Steady Balance978-0-307-88638-5

$9.99 (Canada: $10.99)

he nine reGnnCYCoundown Journ

By Kelly Sopp and David Sopp

Featuring nine colorful tabbed sections to

correspond to each month, this journal offers

smart prompts to help a busy mom-to-be capture

all those important milestones and funny

moments before pregnancy amnesia sets in.

Youll find pages for writing about the first time

you felt the baby flutter, space to vent about the

crazy and unsolicited advice youve been getting,and monthly check-in pages for belly photos and

quick notes about whatever particular thoughts

and feelings this special time brings to mind.

144 pags, 51/4 x 81/4 .

978-0-307-88641-5

$16.99 (Caaa: $18.99)

n 1, 2011


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Your bbYS irS Yer deC50 basc ifat Ca cqs

By The American Academy of Pediatrics

Based on the bestselling book from the American Academy of Pediatrics, this

user-friendly deck features up-to-date advice for parents who want to provide the

very best for their baby. Drawing on the contributions and practical wisdom of

more than 100 pediatricians, this informatively illustrated deck is organized in

an easy-to-reference format that is convenient for new parents. Youll find:

A quick guide to the developmental stages of babys first year

Techniques for bathing, swaddling, and coping with colic

Solutions for sleeping challenges

A cheat sheet for vaccinations

50 cas, 4 x 61/8

978-0-307-88639-2

$14.99 (Caaa: $16.99)

Spt 6, 2011

BABY SMARTS DECK50 Brain-building GamesYour Baby Will Love978-0-307-71862-4

$14.99 (Caaa: $16.99)

MOMS FIVE-SECONDMEMORY JORNALA Memento of Motherhood978-0-307-71979-9

$10.00 (Caaa: $11.00)

3order now. C: 1-800-729-2960

From the Most TrustedName in Pediatrics


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EmoticonDisplay

DEcks

tabbed deck specs (Unless indicated otherwise): 412 x 618 in. 50 cards

The KoT WeddigPler i boxBy Carley Roney andthe editors ofThe Knot978-0-307-71860-0$14.99 (Canada: $16.99)

bby SmrTS decKBy Linda Acredolo, Ph.D.,and Susan Goodwyn, Ph.D.978-0-307-71862-4$14.99 (Canada: $16.99)

ld your mBy Janine Driver withMariska van Aalst978-0-307-71863-1$14.99 (Canada: $16.99)

ughTy or ice decKBy Olivia St. Claire57/8 x 45/8 in.100 cards, 2 side-by-sidestacks in pull-drawer box978-0-307-88899-0$14.99 (Canada: $16.99)October 11, 2011

hyPerTheTiclSBy Chuck Klosterman978-0-307-58792-3$14.99 (Canada: $17.99)

Jilli michelShoT bod i boxBy Jillian Michaels978-0-307-45051-7$14.95 (Canada: $17.50)

bruch!50 Fantast rps f tWkns bst maBy Gale Gand978-0-307-88637-8$14.95 (Canada: $16.99)March 8, 2011

chge your bri,chge your body decKBy Daniel G. Amen, M.D.978-0-307-72072-6$14.99 (Canada: $16.99)December 27, 2011

STuFF WhiTe PeoPle liKecoverSTio decKBy Christian Lander41/2 x 61/4 in.978-0-307-95274-5$14.99 (Canada: $16.99)October 25, 2011

good old-FShioed Fu decK50 tts, gas, an Tksf Ks (an ts)By Eleo Gordon and Tony Lacey978-0-307-72086-3$14.99 (Canada: $16.99)May 10, 2011

Toe-uP SocKS i boxBy Wendy D. Johnson978-0-307-72039-9$14.99 (Canada: $16.99)

your bbyS FirST yer decKBy the American Academyof Pediatrics978-0-307-88639-2$14.99 (Canada: $16.99)September 6, 2011

emoTico decK10-coPy ShelF diSPly978-0-307-45100-2

emoTico decK50 cards, 214 x 312 in.

Not availablefor individual sale

emoticon display specs 334 x 534 (with riser) x 458 in. $69.50 (Canada: $79.50)

Only the 10-copy

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able to accounts.

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bd behvior 101 decKBy John Austin978-0-307-34232-4$10.95 (Canada: $13.95)

The rT oF modercoJurig decK978-0-307-38220-7$10.95 (Canada: $12.50)

flashcard deck specs(Unless indicated otherwise): 418 x 558 in. 50 cards

The Zombie Survivl guide decKBy Max Brooks978-0-307-40645-3$13.95 (Canada: $15.95)

tabbed deck specs (Unless indicated otherwise): 412 x 618 in. 50 cards

rchel ry mKe youroW TKe-ouT decKBy Rachael Ray41/2 x 6 in.978-0-307-46035-6$14.99 (Canada: $18.99)

cheeSe decKBy Max McCalmanand David Gibbons978-0-307-38179-8$14.95 (Canada: $21.00)

TPS decKBy Jos Andrs withRichard Wolffe978-0-307-39361-6$14.95 (Canada: $21.00)

hoT ToddieS decKBy Christopher B. OHara978-0-307-58924-8$14.95 (Canada: $18.95)

GiftBoo

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intEractivEBooks

deSPerTe cuPcKeSBy Anita Dyette

Sure, cupcakes are sweet when theyre all dolled up for birthdaparties, but what happens when the wrapper comes off? Thisdeliciously funny book gives you a behind-the-scenes look atthe wild and tawdry lives of desperate cupcakes. Youll meetinsecure cupcakes like Sally, who wraps herself in bacon to brithe sizzle back into her relationship. Follow the cupcakes to thdark side as they experience sugar rushes and crashes, succumbto snack attacks, and engage in ill-advised activities (like ridinwith the Hells Angel Food Cakes).

80 pages, 61/2 x 61/2 in.

978-0-307-71852-5$12.99 (Canada: $14.99)

driK me:

25 Wn btt gft TasNovelty book, 25 removabledie-cut gift tags for wine bottles,full-color illustrations throughout.

31/4 x 8 in.978-0-307-88691-0$9.99 (Canada $10.99)June 14, 2011

SeSeleSS SeSibiliTieS

Interactive book,paperback.

96 pages, 51/4 x 8 in.

978-0-307-88642-2$9.99 (Canada $10.99)June 28, 2011


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The PSSioTe Trveler Jourl

By Frances MayesJournal with quotes, hardcover withremovable half-jacket, lie-flat binding

160 pages, 51/2 x 7 in.978-0-307-72088-7$12.99 (Canada: $14.99)

The ie Pregcy couTdoW JourlBy Kelly Sopp and David Sopp

Guided journal, hardcover,concealed wire-o.

128 pages, 41/4 x 81/4 in.978-0-307-88641-5$16.99 (Canada: $18.99)August 16, 2011

new!

The bride-To-be booK Jna f ms ft Ppsa t i dBy Amy Krouse Rosenthal

Guided journal, hardcover, concealedwire-o, includes 8 bound-in envelopes

96 pages, 8 x 9 in.978-0-307-88798-6$16.99 (Canada: $18.99)December 20, 2011

new!

The hPPieSS ProJecToe-SeTece Jourl 5-ya rBy Gretchen Rubin

Guided journal, hardcover,ribbon marker, lie-flat binding

368 pages, 4 x 6 in.978-0-307-88857-0$16.99 (Canada: $18.99)November 1, 2011

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Q& dy 5-yer Jourl

Guided journal, hardcover,gilded-edge pages, lie-flat binding.

368 pages, 4 x 6 in.978-0-307-71977-5$16.99 (Canada: $18.99)

Je uSTe birThdy booK

Guided journal, hardcover,lie-flat binding.

140 pages, 43/4 x 53/4 in.978-0-307-71981-2$9.99 (Canada: $10.99)

momS Five-Secodmemory Jourl

Guided journal, hardcover,lie-flat binding.

140 pages, 41/2 x 51/2 in.978-0-307-71979-9$10.00 (Canada: $11.00)

TooTh Firy TleS

Guided journal, hardcoverwith a pocket insert on cover,lie-flat binding.

72 pages, 6 x 6 in.978-0-307-59094-7$12.99 (Canada: $15.99)

School dyS

Guided journal, hardcover,concealed wire-o, includes 13bound-in keepsake envelopes,full-color illustrations throughout.

58 pages, 8 x 93/4 in.978-0-307-59092-3$16.99 (Canada: $19.99)


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The big Siblig booKBy Amy Krouse Rosenthal

Guided journal, hardcover, concealedwire-o, includes sticker sheets and1 bound-in keepsake envelope.

96 pages, 8 x 9 in.978-0-307-46197-1$16.99 (Canada: $21.99)

The grdPreT booK: Kpsak JnaBy Amy Krouse Rosenthal

Guided journal, hardcover,

concealed wire-o.

96 pages, 8 x 9 in.978-0-307-45310-5$16.99 (Canada: $21.99)

WordS To rememberBy Amy Krouse Rosenthal

Journal with quotes, paddedhardcover, lie-flat binding, full-colorillustrations throughout.

80 pages (blank with quotes), 7 x 7 in.978-0-307-39571-9$15.95 (Canada: $18.95)

my bby booKBy Amy Krouse Rosenthal

Guided journal, hardcover,concealed wire-o.

96 pages, 8 x 9 in.978-0-307-46542-9$16.99 (Canada: $21.99)

The belly booKBy Amy Krouse Rosenthal

Guided journal, hardcover, elastic

closure, concealed wire-o.96 pages, elastic closure, 8 x 9 in.978-0-307-33618-7$16.99 (Canada: $18.99)

hPPy bby, helThy momPregcy JourlBy Robert A. Greene, M.D.,and Laurie Tarkan

Guided journal, hardcover, elasticclosure, concealed wire-o.

212 pages, 63/8 x 81/4 in.978-0-307-38221-4$18.95 (Canada: $24.95)

bbyS FirST yerBy Lydia Ricci

Guided journal, padded hardcover,includes 12 accordion-folded pagesand sticker sheets, full-colorillustrations throughout.

81/4 x 81/4 in.978-0-307-40814-3$19.95 (Canada: $22.95)

booKWorm Jourl

Guided journal, paperback withflaps, concealed wire-o.

112 pages, 61/4 x 83/8 in.978-0-307-40826-6$12.99 (Canada: $14.99)September 14, 2010

your birThdy booKBy Amy Krouse Rosenthal

Guided journal, hardcover, elasticclosure, concealed wire-o, includes16 bound-in keepsake envelopes.

104 pages, 8 x 93/4 in.978-0-307-34230-0$19.95 (Canada: $25.95)


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spEcialtyJournals

e rouTeBy Barrie Kerper

Guided journal with content, hardcover

with removable bellyband, elastic closure,

concealed wire-o, includes 3 pocketed

dividers and a PVC passport pouch.

128 pages, 63/8 x 81/4 in.978-0-307-34234-8$15.95 (Canada: $21.00)

oPe rod chroicleS

Guided journal with content,paperback, concealed wire-o.

128 pages, 47/8 x 83/4 in.978-0-307-45311-2$14.95 (Canada: $17.50)

Time To Feed bby


128 pages, 45/8 x 83/4 in.978-0-307-34518-9$12.95 (Canada: $16.00)

The d vici code Trvel JourlText by Dan Brown

Journal with quotes, hardcover,elastic closure, lie-flat binding,full-color illustrations throughout.

160 pages, 51/2 x 7 in.978-0-307-34576-9$12.95 (Canada: $17.95)

The drem diryBy Joules Taylor


160 pages, 6 x 71/4 in.978-0-307-45146-0$12.95 (Canada: $14.95)

The doodle diryBy Nancy S. Nelson


160 pages, 6 x 7 1/4 in.978-0-307-39551-1$12.95 (Canada: $14.95)

Fidig your oW orTh STr JourlBy Martha Beck


140 pages, 7 x 83/4 in.978-0-307-46198-8$14.99 (Canada: $18.99)

SWeeT dremS/ighTmreS Jourl

Flip journal with quotes,hardcover, lie-flat binding.

160 pages, 51/2 x 7 in.978-0-307-58740-4$12.99 (Canada: $15.99)

Ture WlK Jourl

Journal with content, hardcover,lie-flat binding, 2-color illustrationsthroughout.

160 pages, 51/2 x 7 in.978-0-307-59091-6$12.99 (Canada: $14.99)

TwoSided-Jou

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cove o evese)


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The college PP mPBy Joyce E. Suber and The Princeton Review

Guided journal with content, paperback,concealed wire-o, includes 1 PVC businesscard sheet and 1 pocket divider.

148 pages, 47/8 x 83/4 in.978-0-307-45312-9$16.95 (Canada: $19.95)

my medicl hiSTory

Guided journal with content,paperback, concealed wire-o,includes 1 PVC business cardsheet and 1 pocket divider.

148 pages, 47/8 x 83/4 in.978-0-307-38185-9$14.95 (Canada: $16.95)

my biblioFile

Guided journal with content,

hardcover, lie-flat binding.

160 pages, 51/2 x 7 in.978-0-307-46537-5$12.99 (Canada: $15.99)

redig Jourl

Guided journal with content,hardcover, lie-flat binding.

160 pages, 51/2 x 7 in.978-0-307-59166-1$12.99 (Canada: $15.99)

vio Jourl

Guided journal with content,

paperback, concealed wire-o.160 pages, 51/2 x 7 in.978-0-307-59132-6$12.99 (Canada: $14.99)

breFooT coTeSS reciPe JourlBy Ina Garten

Guided journal with content,hardcover, concealed wire-o,includes 6 pocket dividers.

160 pages, 63/8 x 81/4 in.978-0-307-71697-2$15.99 (Canada: $19.99)

WhT my dog doeSBy Jim Dratfield

Guided journal, hardcover with picturewindow on front, elastic closure, concealedwire-o, includes 3 pocket dividers.

96 pages, 8 x 9 in.978-0-307-33614-9$16.95 (Canada: $23.95)

ceSrS Wy JourlBy Cesar Millan

Guided journal with content, hardcover,elastic closure, concealed wire-o, includes3 pocket dividers.

128 pages, 63/8 x 81/4 in.978-0-307-39631-0$15.95 (Canada: $18.95)

The 12 Secod SeQuece JourlBy Jorge Cruise

Guided journal with content,hardcover, elastic closure, concealedwire-o, includes 3 pocket dividers.

168 pages, 61/8 x 81/2 in.978-0-307-39556-6$14.95 (Canada: $21.00)


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spEcialtyJournals

our FvoriTe booKS

Guided journal, hardcover, wire-o.

160 pages, 6 x 8 in.978-0-307-23618-0$10.95 (Canada: $15.95)

Wie JourlBy Lynn Vaughan

Guided journal, hardcover, elasticclosure, concealed wire-o.

128 pages, 8 x 5 in.978-0-307-33892-1$14.95 (Canada: $21.00)

chEckBooks

mommy moey60 W o.u. cksf y Fa60 checks (30 Hubby UOME,30 Kiddy UOME)61/4 x 33/8in.978-0-307-45308-2$9.99 (Canada: $12.99)

bedroom bucKSla Tnf ls60 bills(30 IOU, 30 UOME)61/4 x 31/8 in.978-0-307-58739-8$9.99 (Canada: $12.99)

Krm checKS60 cks t Kpt W n baan60 checks (30 Good, 30 Bad)

61/4 x 31/8 in.978-0-307-34233-1$9.99 (Canada: $10.99)

Sex checKS60 cks f mantannbaan n t b60 checks (30 IOU,30 UOME)61/4 x 33/8 in.978-0-307-45052-4$9.95 (Canada: $11.95)

lighT my Fire69 S rqsts138 pages, 41/2 x 37/8 in.978-0-307-71980-5$9.99 (Canada: $10.99)

eW bby SiTy checKS

S Pant Kpn a Sta baan60 checks (30 UOME for Moms,30 UOME for Dads)61/4 x 31/8 in.978-0-307-88638-5$9.99 (Canada: $10.99)April 5, 2011

Scholr dollrS60 rwas f aSpsta Stnt60 checks (30 for academicachievement, 30 for extra-curricular achievement)6 x 31/8 in.978-0-307-88640-8$9.99 (Canada: $10.99)July 12, 2011

STrgZig Jourl

Guided journal with content,flexi cover, elastic closure,lie-flat binding.

160 pages, 5 x 7 in.978-0-307-33896-9$10.95 (Canada: $14.50)

TurliSTS Jourl

Guided journal with content,hardcover, elastic closure,lie-flat binding.

160 pages, 5 x 7 in.978-1-4000-5212-7$10.95 (Canada: $16.95)


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puzzle specs 612 x 8 in. 500 pieces

WiZrd oF oZ PuZZle978-0-307-45088-3$14.95 (Canada: $16.95)

lice i Woderld PuZZle978-0-307-45050-0$14.95 (Canada: $16.95)

STicK mSTerPieceS JigSW PuZZle978-0-307-88671-2$14.99 (Canada: $16.99)May 24, 2011

Je uSTe PuZZle978-0-307-45383-9$14.95 (Canada: $17.50)

Zombie Survivl guide Jourl160 pages, 5 x 7 in.978-0-307-95230-1$12.99 (Canada: $14.99)September 27, 2011

Je uSTe Jourl160 pages (blank with quotes),5 x 7 in., elastic closure978-0-307-35239-2$10.95 (Canada: $13.95)

broT SiSTerSJourl160 pages (blank withquotes), 5 x 7 in.978-0-307-40851-8$10.95 (Canada: $12.50)

edgr ll PoeFlexi Jourl160 pages, 51/2 x 7 in.978-0-307-46266-4$12.99 (Canada: $15.99)

dylS cdybr Jourl160 pages, 51/2 x 7 in.978-0-307-71854-9$12.99 (Canada: $14.99)

TyPogrPhicFlexi Jourl160 pages, 51/2 x 7 in.978-0-307-46267-1$12.99 (Canada: $15.99)

dveTureS i Woderlddrem Jourl160 pages (blank with quotes),51/2 x 7 in., elastic closure978-0-307-35261-3$12.95 (Canada: $16.00)

hiKu grde Jourl160 pages (blank with quotes),5 x 7 in., elastic closure978-0-307-38186-6$10.95 (Canada: $13.95)

The mlTeSeFlco Jourl160 pages, 51/2 x 7 in.,elastic closure978-0-307-40932-4$12.95 (Canada: $14.95)

The big SleeP Jourl160 pages, 51/2 x 7 in.,elastic closure978-0-307-38328-0$12.95 (Canada: $14.95)

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BlankJournals

The PoSTm lWyS rigSTWice Jourl160 pages, 51/2 x 7 in.,elastic closure978-0-307-40829-7$12.95 (Canada: $14.95)

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ll ThigS liceWire-o Jourl160 pages (blank with quotes),6 x 8 in.978-1-4000-5387-2$10.95 (Canada: $15.95)

mSTerig TherT oF FrechcooKig Jourl160 pages, 51/2 x 7 in.,elastic closure978-0-307-38192-7$12.95 (Canada: $15.95)

i grTeSbreFooT coTeSSdeluxe reciPe Jourl160 pages, 6 x 8 in.978-1-4000-4988-2$13.95 (Canada: $21.00)

breFooT i PriSTrvel Jourl160 pages, 5 x 7 in.,elastic closure978-1-4000-5393-3$10.95 (Canada: $15.95)

Barefoot in Paristravel journal

GuiDEDminiJournals mini journal specs 4116 x 518 in. 128 pages e lastic band closure

miniaDDrEssBooks

Who i KoW978-0-307-33893-8$8.00 (Canada: $11.00

FuKy Flor978-0-307-34516-5$8.00 (Canada: $11.00)

mini address book specs 4116 x 518 in. 160 tabbed pages e lastic band closure

eST meeTS WeST978-0-307-38141-5$8.00 (Canada: $10.00)

PrdiSe Foud978-0-307-34517-2$8.00 (Canada: $11.00)

Je uSTe978-0-307-35238-5$8.00 (Canada: $10.00)

SeShell978-0-307-34231-7$8.00 (Canada: $11.00)

WhT i Te (Tel)978-0-307-40721-4$8.00 (Canada: $10.00)

WhT i TSTed(rSPberry)978-0-307-40724-5$8.00 (Canada: $10.00)

WhT i red (red)978-0-307-40723-8$8.00 (Canada: $10.00)

Where i WeT(drK blue)978-0-307-40725-2$8.00 (Canada: $10.00)


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my FvoriTe reSTurTS978-0-307-34225-6$8.00 (Canada: $11.00)

my FvoriTe FilmS978-1-4000-5394-0$8.00 (Canada: $12.00)

my FvoriTe booKS978-0-307-33633-0$8.00 (Canada: $12.00)

my TriPS978-0-307-33885-3$8.00 (Canada: $11.00)

ForTue collecTig Jourl978-0-307-35233-0$8.00 (Canada: $10.00)

WhT i Wore978-1-4000-4999-8$8.00 (Canada: $12.00)

WhT i hve To do978-0-307-23614-2$8.00 (Canada: $12.00)

greT momeTS i rTm ms Jna978-0-307-33897-6$8.00 (Canada: $11.00)

WhT i boughT978-1-4000-4997-4$8.00 (Canada: $12.00)

WhT i red978-1-4000-4998-1$8.00 (Canada: $12.00)

WhT i TSTed Wn ls Jna978-1-4000-5184-7$8.00 (Canada: $12.00)

Where i WeT978-1-4000-8173-8$8.00 (Canada: $12.00)

WhT i Te978-1-4000-4996-7$8.00 (Canada: $12.00)

oScr Wilde(blank with quotes)978-0-307-45085-2$8.00 (Canada: $10.00)

Je uSTe(blank with quotes)978-0-307-45054-8$8.00 (Canada: $10.00)

Zombie Survivl oTeS(blank with quotes)978-0-307-40639-2$8.00 (Canada: $10.00)

WhT i dremT(blank)978-1-4000-5179-3$8.00 (Canada: $12.00)

cT yog(blank with quotes)978-0-307-39540-5$8.00 (Canada: $11.00)

mini journal specs 4116 x 518 in. 128 pages elastic band closure


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pockEtpaDs

lice978-1-4000-8174-5$8.00 (Canada: $12.00)

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exPlore(blank with quotes)978-0-307-35230-9$8.00 (Canada: $10.00)

drem(blank with quotes)978-0-307-35241-5$8.00 (Canada: $10.00)

Four SeSoS PocKeT PdS978-0-307-35236-1$9.95 (Canada: $12.95)

TyPogrPhic! PocKeT PdS978-0-307-46264-0$9.99 (Canada: $12.99)

TiQuri PocKeT PdS978-0-307-46541-2$9.99 (Canada: $12.99)

Je uSTe PocKeT PdS978-0-307-45145-3$9.95 (Canada: $11.95)

dylS cdy br PocKeT PdSBy Dylan Lauren978-0-307-71857-0$9.99 (Canada: $10.99)

pocket pad specsThe four pocket pads

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edgr ll Poe(blank with quotes)978-0-307-46265-7$8.00 (Canada: $10.00)

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hiKu grdePocKeT PdSBy Stephen Addiss978-0-307-38224-5$9.95 (Canada: $12.95)

blcK & WhiTePocKeT PdS978-0-307-40642-2$9.95 (Canada: $11.95)

Trvel PocKeT PdS978-0-307-38182-8$9.95 (Canada: $12.95)

cT yog miioTe PdSBy Rick Tillotson978-0-307-39541-2$6.95 (Canada: $8.95)

mini note pad specs 814 x 458 in. 3 pads shrink-wrapped side by side 64 sheets each

more PocKeT SudoKu mii oTe PdS978-0-307-38257-3$6.95 (Canada: $8.95)

exPerT PocKeT SudoKu mii oTe PdS978-0-307-38256-6$6.95 (Canada: $8.95)

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pocket sudoku specs 814 x 458 in. 3 pads shrink-wrapped side by side 64 sheets each

Zombie Survivlmii oTe PdSBy Max Brooks978-0-307-40644-6$6.95 (Canada: $7.95)

Fly-FiShigPocKeT PdSBy James Prosek978-0-307-38287-0$9.95 (Canada: $11.95)

Flor & FlighTPocKeT PdS978-0-307-39573-3$9.95 (Canada: $11.95)

ooh l mode! PocKeT PdSBy Betty Anderson978-0-307-38183-5$9.95 (Canada: $11.95)

8/7/2019 Potter & Potter Style Fall 2011 Catal

Potter & Potter Style Fall 2011 Catalog

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