culinary catalog sterling's fall 2014 culinary catalogpdf

8/12/2019 Culinary Catalog Sterling's Fall 2014 Culinary CatalogPDF

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2/27

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

ISBN 978-1-4549-1367-2 | $29.95 ($32.95 Canada)Hardcover | 7 12x 945 | 272 pages (all in color)

Territory: US/Can/Philippines | Carton Qty: 8August 5, 2014 | Sterling

Hot on the heels of the successful Eating the Alkaline Way,Natasha Corrett and Vicki Edgson expand on the principlesof alkaline eating. Their follow-up features at-a-glance charts with

alkaline ratings for common foods; advice on creating an alkaline-

based pantry; and information on equipment and cooking methods.

More than 100 recipes are organized by occasion, from Eating

Outdoors to Fixes and Boosters.

Natasha Correttis a vegetarian chef and entrepreneur, who trained

in her fathers French restaurant, Londons prestigious Le Boudin

Blanc. She gives demonstrations in alkaline cuisine amd runs well-being retreats around the world. In Mauritius, she has trained the

chefs at LUX* Island Resorts to cook the Honestly Healthy way.

Vicki Edgsonis a nutritional therapist who works with medical

doctors to create a bridge between allopathic medicine and

complementary practices. The author of six books, Vicki also helped

found The Food Doctor in the UK, runs award-winning retreats around

the world, and is a columnist for Psychologies Magazine. KEY SELLING POINTS

Since the first book was published, eating alkalinehas gained momentum as an ideal way to eatfor energy, health, and well-being, and has beenembraced by the media

Includes more than 100 mouthwatering recipes

Strong buzz for Eating the Alkaline Way includeda tweet from Victoria Beckham to her 5 million+followers, declaring it her favorite food book, whichled to extensive media coverage on such sites asetonline.com and harpersbazaar.com

MARKETING & PUBLICITY CAMPAIGN

Trade mailing (Publishers Weekly, Booklist, LibraryJournal, Kirkus)

Review copy mailing to cooking, diet/nutrition, andfood magazines

Newspaper coverage in food sections

Cookbook roundups

Digital culinary catalog

Outreach to healthy living food bloggers and websites

Blads available

229GIRLS NIGHT IN

GRANNYS CHEESE SOUFFLSMy wonderful grandmother Stephanie loves all

souffls. She always used to make us her flourless

cheesesouffl,soIaskedherhow tomakeitand

thenadapted it to usingsheeps and goats cheese

ratherthancows and it worked perfectly. Its so

tasty and gives her recipe a runfor its money I think!

serves6

3ozhard goatscheese, suchasCheddar

3ozhardsheepscheese,suchasPecorino cupgoatsyogurt

tsp Dijon mustard

3eggyolks

6 egg whites

Preheattheovento 400F,andsetasidesix

ramekins.

Grateboththecheeses intoalargebowland add

the yogurt and mustard and mix well.

Gently whisktheegg yolkswith aforkand add

themtothe bowlwiththecheeseand yogurtand

mixin.Boilsome waterforabain marie.

Inaseparatebowl,whiskthe eggwhitesuntilstiff

peaksformandthen graduallyaddtheeggwhites

intothecheesemixture andgentlyfoldwitha

silverspoonuntilincorporated.Spoonthe mixture

intotheramekinsandplace theminan empty

roasting tin.Pourboiling waterfromthekettlehalf

wayuptheramekinsto createthebainmarie.

Bakeinthepreheatedoven for20to23 minutes,

untilbeautifullyrisenandgoldenbrownon top.

Removefromtheoven andserveimmediately.Tummy TonicManypeopleneed tochangethe waytheyeattoalleviateindigestion,and improvetheir

absorptionofnutrientsfromtheir foods.Thereis

noquickerwayofproviding asolutionthan

adding raw apple cidervinegarto a juice ordrinktostimulatethose stomachjuicesyourfriends

willthankyouforthis astheywillenjoy theirmeal

allthemore! Foroptimalhealth,drink alittleof

thisbeforeeverymeal andwitnessthedifferenceinyourenergy levelsstraightaway.

MAKES 4 SMALL OR 2 LARGE GLASSES

4tbsp raw apple cidervinegar(1tbsp perglass)

6cupssparklingwaterjuiceof2le mons

juiceof2apples

Combine allthe ingredients in a pitcher, and

serveasanon-alcoholic mocktailpriortoeatingdo notadd ice, as this drinkis best

servedatroomt emperatureforoptimale ffect.

NUTRITIONAL NUGGETEggs are stillconsidered the ultimate

all-rounder, as they contain literally all

thenutrientsonene edsformindandbody.Asasourceof protein,theyare

perfect, and no longercarry the

cholesterol-stimulating dogma. For

vegetariansinparticular,they areasupersourceofall aminoacids.

TASHS TIPSServethesestraightawayas theywill

defl atewhentheycomeoutof the

oven.Anddobe reallycarefulwhentakingthemoutof theovenasthetin

ofwaterisincredibly hot.

Also Available

Eating the Alkaline Way

ISBN 978-1-4549-0887-6$24.95 ($29.95 Canada)

Hardcover with Jacket

9 x 8

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3/27

The Pumpkin Pie Spice CookbookDelicious Recipes for Sweets, Treats, andOther Autumnal Delights

by Stephanie Pedersen

ISBN 978-1-4549-1398-6 | $12.95 ($13.95 Canada)Hardcover | 6 x 6 | 96 pages (all in color) | Territory: WorldCarton Qty: 40 | September 2, 2014 | Sterling

44 PUMPKIN PIE SPICE COOKBOOK

Spicy Waffles

MAKES ABOUT 8 WAFFLES

Pumpkin waffles are a staple in many upscale diners. This fluffy version can be

made with sweet potato puree or thick unsweetened applesauce.

1 12 cups all-purpose flour

3 teaspo ons baking powder

12 teaspoon baking soda

2 te aspoons pumpkin pie spice

1 pi nch salt

2 large eggs

14 cup firmly packed brown sugar

1 cup canned pumpkin puree (or

sweet potato puree or thick,

unsweetened applesauce)

1 23 cups dairy or coconut milk

4 table spoons butter or coconut oil,

melted and cooled

Optional toppings: Sauted apples,

cranberry sauce, jam, honey, maple

syrup,powdered sugar,applesauce,

chopped nuts

1. Mix together flour, baking powder, baking soda, pumpkin pie spice, and

salt in large bowl.

2. In a second bowl, add eggs, sugar, pumpkin, milk, and butter; beat well.

3. Gently fold in the flour mixture.

4. Cook according to your waffle iron directions.

5. Top with your choice of ingredients.

PUMPKIN PIE SPICE COOKBOOK 41

6. Pour filling into the baked crust.

7. In a small bowl, stir together 13 cup sugar and teaspoon pumpkin pie

spice. Toss the spice-sugar with the apples to coat.

8. Spoon apple mixture over cream cheese layer and sprinkle with cup

chopped walnuts.

9. Bake in preheated oven for 60 to 70 minutes.

10.With a knife, loosen cake from rim of pan. Let cool, then remove the rim

of pan.

11. Chill cake before serving.

HOW MANY CALORIES?

If you were to eat one teaspoon of pumpkin pie spice, youd be consuming

6 calories. Youd also get 1% of your bodys daily requirement for calcium

and Vitamin C, and 2% of your requirement for iron.

Pumpkin Pie Spice: these words bring joy to foodieseverywhere. The subtle alchemy of cloves, ginger, cinnamon,and allspice has developed an enthusiastic followingand now

fans can enjoy this flavor sensation anytime. From vegan nog to

waffles, chilis, bisques, breads, and chutneys, these 40 recipes

are a pumpkin spice-lovers delight.

Stephanie Pedersen, CHHC, AADP, is a health writer and

certified holistic health counselor who works with busy

entrepreneurs, professionals, and entertainment executives to

help them lose weight and improve their health. She lives in NewYork City with her husband and three sons. Learn more about

Stephanie at StephaniePedersen.com.

KEY SELLING POINTS

Capitalizes on the insane popularity of pumpkinpie spice flavoring during the holiday season(roughly September through December), probablystemming from the fan following for the PumpkinSpice Latte at Starbucks

Cute, small, low priced, and gifty

Colorful photos throughout


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

Review copy mailing to cooking andfood magazines



Included in the culinary landing page

Exclusive book giveaways and recipe reprintson food sites such as Yahoo Food, EaterNational, Epicurious, and Food Republic

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4/27

HoneyA Selection of More than 80 Delicious Savory& Sweet Recipesby Hattie Ellis

ISBN 978-1-4549-1134-0 | $19.95 (NCR)Hardcover with Jacket | 7 12x 9 34 | 192 pages (all in color)

Territory: US | September 2, 2014 | Sterling Epicure

KEY SELLING POINTS

Honey, touted as one of natures true power foods,is revered for its natural sweetness AND for itsmedicinal properties

A winning combination of authoritative informationon honey and more than 80 honey recipes from aroundthe world, this book is a must-have for all chefs andhome cooks

A beautifully photographed big gift book at agreat price



Review copy mailing to food magazines

Review copy mailing to Edible publications


Outreach to food bloggers and food sites such asiVillage, Yahoo Food, Eater National, Food Republic,Chowhound.com, Grub Street, and Serious Eats

Specialized mailing with small jars of honey to key

media outlets



Blads available

From bees in the garden to honey in the kitchen to honey asmedicine, this is the ultimate guide to natures sweetest gift.Hattie Ellis, a world-renowned expert on the subject, explains how

to make the most of this power food, and provides a glossary

of different typeseven unusual ones like manuka, karoo, and

heather. Includes more than 80 delicious recipes.

Hattie Ellislives in London and East Sussex. She is the author of

several award-winning books, including Sweetness & Light: The

Mysterious History of the Honeybee(Crown). She writes regularly

for the Times, Telegraph Weekend, FT Weekend, the Daily Mail,and various other publications.

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5/27

Chocolate

90 Sinful and Sumptous Indulgencesby Elisabeth Johansson

ISBN 978-1-4549-0898-2 | $24.95 ($26.95 Canada)Hardcover with Jacket | 7 x 10 | 256 pages (all in color)

Territory: WENG | Carton Qty: 14 | September 2, 2014Sterling Epicure

90 Sinful and Sumptuous Indulgences

Elisabeth Johansson

You can never have too much chocolate or too manychocolate recipes! From Mocha Squares to spicy AztecPralines and Fudge Cake with chocolate-caramel icing, this big,

bold, beautiful volume features more than 90 treats that will

tempt any chocoholic. Cooking tips explain how to temper and

mold chocolate, and choose just the right chocolate for each

luscious delight.

KEY SELLING POINTS

Chocolate sells, and this beautiful cookbook, filledwith more than 90 appealing chocolate delights andover 100 photographs, has universal appeal

An amazing price point for a 256-pageluxury cookbook

A lovely gift for many occasions



Review copy mailing to cooking, food, andwomens magazines



Outreach to food bloggers

Online outreach to chocolate sites such as The

Chocolate Blog, Chocolate Obsession, HomemadeChocolate, and The Sweet Lure of Chocolate

Blads available

24


6/27

Sushi with Styleby Ellen Brown

ISBN 978-1-4549-1122-7 | $14.95 ($15.95 Canada)Kit | 10 14x 11 14 | 80 pages (full-color book + components)

Territory: World | Carton Qty: 12 | September 2, 2014Sterling Innovation

Sushi has become a go-to favoriteand this appealing kit willhelp you become a sushi superstar. Celebrated author EllenBrown demystifies the ingredients and techniques in an 80-

page cookbook, and the authentic recipes range from traditional

vegetarian and fish options to an inventive BLT Futomaki. Along

with the book, the kit includes a rolling mat, chopsticks, and a

wooden rice paddle.

Ellen Browngained the national limelight in 1982 as the founding

food editor of USA Today. She is the author of 18 cookbooks,

including the IACP/Seagrams award-winning Gourmet Gazelle

Cookbook(Bantam Books). Her writing has appeared in more

than two dozen publications, including the Washington Post, the

Los Angeles Timessyndicate, Bon Appetit, the Baltimore Sun, the

San Francisco Chronicle, and Diversion. In 1985, she was honored

by Cooks Magazine, which selected her for inclusion in the

prestigious Whos Who of Cooking in America.

KEY SELLING POINTS

Written by Ellen Brown, an impassioned chef who willteach readers both classic forms and innovative twistson sushi that anyone can prepare

80-page book contains beautiful color photographsfor instruction and inspiration

Kit comes complete with a bamboo rolling mat, twowooden chopstick sets, and a wooden rice paddle



Review copy mailing to cooking and foodmagazines such as Taste of Home, Cooking Light,andEveryday Food


Outreach to food bloggers with a focus onJapanese cooking

Exclusive book giveaways and recipe reprints onfoodsites such as Yahoo Food, Eater National,Food Republic, Chowhound.com, Grub Street, andSerious Eats


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7/27

Wines of California

The Comprehensive Guideby Mike DeSimone and Jeff Jenssen,

foreword by Michael Mondavi, preface by Kevin Zraly

ISBN 978-1-4549-0448-9 | $24.95 ($26.95 Canada)Hardcover with Jacket | 7 x 9 | 592 pages

Territory: World excl Korea, China Japan, Taiwan

Carton Qty: 8 | September 2, 2014 | Sterling Epicure

From Napa and Sonoma to Modesto and Calaveras, take anunparalleled look into California winemaking, history, andgeography. World Wine Guys Mike DeSimone and Jeff Jenssen

have created the most up-to-date and comprehensive coverage

of the states myriad wine-growing regions, including detailed

listings of outstanding producers with individual tasting notes. Enjoy

winemaker interviews, local chef recipes with wine pairings, photos

of wineries and labels, and much more.

Mike DeSimoneand Jeff Jenssen, also known as the World Wine

Guys, are award-winning journalists as well as bestselling and

award-winning authors. They have been featured guests on The

TODAY Show, The Martha Stewart Show, Better TV, and the CBS,

FOX and NBC networks, and they are the Entertaining and Lifestyle

Editors at Wine Enthusiastmagazine, as well as regular contributors

to other publications. Their books include Wines Of The Southern

Hemisphere: The Complete Guide(Sterling Epicure, Foreword by

Michel Rolland), which won the Gourmand International Award for

Best Wine Book 2012 in the US, and Fire Island Cookbook(Simon

and Schuster). The duo regularly host wine tastings and educational

seminars around the world. They have received the prestigious

Golden Pen Award for food, wine, and travel journalism and have

been inducted into the Chevaliers du Tastvin at the Chateau du Clos

de Vougeout in Burgundy. Please visit them on worldwineguys.com.

Also Available

Wines of the SouthernHemisphereISBN 978-1-4027-8625-9

$24.95 ($29.95 Canada)


7 x 9

COVER NOT FINAL



Review copy mailing to food and wine publications suchas Food and Wine, Saveur, Bon Appetit, Wine Enthusiast,and Fine Cooking

Outreach to wine writers, newspaper columnists, andnational and local TV producers

Outreach to food and wine bloggers and websites

Social media campaign through author platforms onFacebook and Twitter

California tour: Santa Rosa, San Francisco, SantaBarbara, Napa Valley, Sonoma Valley

They currently have a wine- and travel-themed televisionshow in development

Appearances to coincide with authors speaking schedule

Promotional items: Wine tags

Included in the digital booze brochure and on the culinarylanding page

Galleys available

KEY SELLING POINTS

Wines of Californiawill have a foreword by Michael Mondaviand a preface by Kevin Zraly, two of the most powerfulforces in the world of wine today.

DeSimone and Jenssen, the authors of Wines of theSouthern Hemisphere, are two of the most accomplishedwine writers in America; they also have been acknowledgedby the international wine community. In 2010 they wereinducted into the Confrerie des Piliers Chablisiens.

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8/27

American SpiritAn Exploration of the Craft Distilling Revolutionby James Rodewald

ISBN 978-1-4549-0533-2 | $24.95 ($26.95 Canada) | Hardcover with Jacket5 12x 814 | 256 pages | Territory: World | Carton Qty: 18September 2, 2014 | Sterling Epicure

Craft distilling has exploded in the United Statesand James Rodewald,former Drinks Editor for Gourmetmagazine, takes an in-depth look at theintrepid characters at the forefront of the liquid revolution. He speaks to the men

and women at the heart of this remarkable industry about the challenges they

face, the rewards of their hard work, and the delicious spirits they make.

James Rodewaldis the former Drinks Editor for Gourmetmagazine (1998-2009).

Since Gourmetshuttered, he has edited several wine and spirits books and

authored a piece on the history of single-malt Scotch for Sterling Epicures

Barrels & Dramsby William Dowd.

KEY SELLING POINTS

James Rodewald is a known trusted name in thespirits world, having gained respect during his11-year tenure at Gourmetmagazine

The small-craft distilling audience continues togrow, as evidenced by the number of magazineson the subject

James Rodewald is highly promotable and willpromote the book via all media


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

Review copy mailing for coverage in mens andbeverage magazines

Promote backlist spirits titles to interestedreviewers

Pitch for gift guide roundups

Online coverage targeting beverage and spirit

blogs and websites

Social media campaign through author platforms

Holiday Gift Guide landing page

NYC author events

Submit for major food and beverage awards

Also Available

American Whiskey,Bourbon & RyeISBN 978-1-4027-9840-5

$24.95 ($26.95 Canada)

Hardcover

5 x 9

48 American Spirit Mr. Lucky 49

n

George Rcz has got to be the luckiest man in Las Vegas.

Maybe in the world. In a one-hour conversation, he used

some variation of the word luck about himself twenty-

four times. And this despite the fact that his business, LAS

VEGAS DISTILLERY, was at that very moment hanging by a

thread. Before we get there, however, how does a Transylvanian

by way of New York City end up in Vegas? It may not be any

stranger than a top medical student studying film at Hunter

College, in Manhattan, or having a movie in the Tribeca Film

Festival. But it is undeniably strange that this person would end

up building a distillery in perhaps the worst place in the entire

country to start a distillery. How did this happen? It could be

that George Rcz is simply a force of nature. And also, as hed

be the first to say, very lucky.

In 2002, Rcz (pronounced rahts) moved to the United

States from Budapest after meeting his wife online. Life in

Hungary sounded pretty sweet. I had a very happy life, he

says in his magnificent East European accent. I was working

for a sailboat building company. I built sailing boats for rich

people on the Black Sea. I never had in mind to go anywhere,

but I met my wifeshe came to New York twenty years ago to

study; she was born fifty miles from my hometown in Transyl-

vania. She found me and we got married in New York, on the

top of the Empire State Building. Ive been very lucky in my

lifeevery time.

And the life he built in New York sounded pretty good

too. He and his wife, Katalin, had a house-painting business

that was doing well; they bought a house in Queens and had

a son. As Rcz says, they had a very simple life. We thought

we would die in that house. Forget it. Four months after we

finished it this idea came. I never knew it was possible for a

small guy to start a distillery. But my grandfatherhe had

a very small and very illegal still, like everybody in Tran-

sylvaniatold me, George, manufacture something. Back in

Transylvania people always looked for things that were made

in the USA. We came up with the idea on Friday and on Sat-

urday we went to Tuthilltown [see Chapter 2]. I remember

that Gabe [Erenzo] was very nice. He showed us around. His

father was talking to somebody. They are like superheroes to

us. Those people established the whole distilling industry in

New York State!

Opposite : McCarthys family had been growing apples and pears in northern

Oregon since 1909.

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9/27

Super SeedsThe Complete Guide to Cooking with Power-Packed Chia,Quinoa, Flax, Hemp, & Amaranthby Kim Lutz

ISBN 978-1-4549-1278-1 | $14.95 ($15.95 Canada) | Paperback7 x 8 | 192 pages (all in 2-color, 8-pg full-color photo insert)

Territory: World | Carton Qty: 44 | October 7, 2014 | Sterling

Five super seedsin one super volume! Chia, hemp, flax, quinoa, andamaranth are tiny powerhouses that deliver whopping amounts of protein,essential fatty acids, and great taste in every serving. Perfect for vegan and

gluten-free diets, theyre the stars of these 75 mouthwatering recipes, which

range from muffins and breads to salads, soups, and desserts. Essential for

anyone interested in eating healthily . . . and deliciously.

Kim Lutzis a Chicago-based author and founder of Welcoming Kitchen

(welcomingkitchen.com), a Top 25 Food Allergy Mom Blog and Top 25

Vegetarian/Vegan Mom Blog. She is a contributor to the influential website

VegNews.com and co-author of The Everything Organic Cooking for Baby

and Toddler Bookand The Everything Guide to Cooking for Children with

Autism(both Adams Media). Lutz has been featured in the Chicago Sun-

Times, Motheringmagazine, and Chicago Parent, among other media.

Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes,

published by Sterling, received a Silver Nautilus Award in 2012 and has

received glowing reviews from Library Journal, VegNews, Living Without,

and Vegetarian Journal.

Also Available

Chia

ISBN 978-1-4027-9943-3

$14.95 ($17.95 Canada)

Paperback with Flaps

7 x 8

Kale

ISBN 978-1-4549-0625-4

$14.95 ($15.95 Canada)

Paperback

7 x 8



Review copy mailing to cooking, food, and diet/nutrition magazines such as Shape, Better Nutrition,

Amazing Wellness, Mens Health, and Taste for Life

Review copy mailing to Edible publications

Review copy mailing to mainstream, lifestyle, andwomens publications such as Oprah, WomansWorld, Elle, Life and Style Weekly, Saturday Evening

Post, and Instyle


Outreach to national and local TV producers

Outreach to healthy living food bloggers

Exclusive book giveaways and recipe reprints onfood sites such as Yahoo Food, Eater National,Epicurious, and Food Republic

Promotions on authors blog welcomingkitchen.com

Social media campaign through author platforms onFacebook. Pinterest and Twitter

Appearances to coincide with authorsspeaking schedule



Blads available

KEY SELLING POINTS

The third book in Sterlings popular superfood series, after Chiaand Kale

Mainstream media, lifestyle publications, and websites, such as theNew York Times, the Los Angeles Times, Shape, Mens Health, theHuffington Post, and Oprah.com are featuring super seeds with

increasing regularity

Author is investigating a partnership with a brandsuch as Bobs Red Mill to help promote the book

Author will promote the book on her blog, welcomingkitchen.com,and also via social media such as Twitter and Pinterest

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10/27


11/27

New York Cult Recipesby Marc Grossman

ISBN 978-1-4549-1206-4 | $24.95 ($26.95 Canada)Hardcover | 8 x 10 | 274 pages (all in color)

Territory: US/Can/Philippines | October 7, 2014 | Sterling Epicure

Paris may be the capital of haute cuisine, but expat MarcGrossman craves the food he grew up with in New York and

Brooklyn. So he has lovingly recreated those iconic recipes, from

blintzes, bialys, and black & white cookies to pork buns, matzo

ball soup, and everything in between. Grossman zooms in on

particular neighborhoods and their special fare, even including

addresses of his favorite restaurants.

Marc Grossmangrew up in New York and now lives in Paris

with his wife and children. What began, for the author, as a minor

homesick cravingsay, for a fresh bialy from Kossars or a piece

of cheesecake from Juniorsgrew into a full-blown culinary

obsession, which, happily, has resulted in a splendid collectionof recipes and photographs that recreate the wildly varied

experience of eating in New York. Grossman is the creator of two

organic food establishments located in ParisBobs Juice Bar and

Bobs Kitchen. He has also written books on smoothies, muffins,

and bagels. KEY SELLING POINTS

A beautifully designed gift book for anyone who lovesNew York and, especially, New York food

A well-organized basic cookbook with easy-to-followrecipes for a generous range of savory and sweetdishes, sides, snacks, and baked goods

More than 100 recipes and more than 100color photographs

All of New Yorks varied neighbhoods and foods arefeatured: Greek, Jewish, Chinese, Italian, African-

American, and many more


New York Cult Menu

Trade mailing (Publishers Weekly,Booklist, LibraryJournal,Kirkus)

Review copy mailing to cooking and food magazines

Outreach to New York print publications likeam New York, Time Out New York, New York Times,The New Yorker, New York, etc

Newspaper coverage in food sections Digital culinary catalog


Exclusive book giveaways and recipe reprints onfood sites such as Yahoo Food, Eater National,Epicurious, and Food Republic

56


12/27

Wild Spice120 Exotic Recipes from Around the World,Blended to Perfection

by Arun Kapil

ISBN 978-1-4549-1118-0 | $24.95 (NCR)Hardcover with Jacket | 7 12 x 9 23| 272 pages (all in color)

Territory: US Only | October 7, 2014 | Sterling

Nothing brings healthful flavor to food like spices. Theytransform dishes, and possess their own individual beneficialproperties. This deliciously comprehensive guide provides

the building blocks of spice knowledge: how to buy the best,

categorize them, create combinations, and use spices medicinally

or in 120 international recipes-including Chicken Marrakesh,

Bengali Fish Grill, Clementine and Cardamom Polenta Tea Cake,

and more!

In 2004,Arun Kapil launched the eco-friendly spice company

Green Saffron from his home in Cork, Ireland. Green Saffronimports whole spices grown on small farms throughout India and

supplies them to top restaurants such as The Ritz and Claridges,

as well as to shops such as Selfridges and Tesco. Kapil graduated

from Ballymaloe cookery school in Ireland and regularly appears

on TV there.

KEY SELLING POINTS

Unlike other spice cookbooks, Wild Spiceshows you how to buy whole eco-friendly spicesand blend your own combinations in a varietyof dishes

Author Arun Kapil is the owner of Green Saffron,an eco-friendly spice company; the company getsits spices from India, the worlds most importantproducer

Packed with both general and culinary spiceinformation that will appeal to a wide audience

Also Available

Healing SpicesISBN 978-1-4027-7663-2

$24.95 ($26.95 Canada)


7 x 9

57


13/27


14/27

Everyday Slow Cooker200 Recipies for Every Meal

ISBN 978-1-4549-1373-3 | $19.95 ($21.95 Canada)Hardcover | 7 78x 858 | 256 pages (all in color)

Territory: US/CAN/UK/Aust/NZ | October 7, 2014 | Sterling

Take it nice, slow, and easy for a delicious meal . . .every night! This slow-cooker cookbook solves dinner

dilemmas with 200 simple recipes that free you up. Just

prepare the ingredients first thing, leave them warming,

and come home to appetizing food that everyone will love.

From soups to casseroles to chilis to curries, a world of

showstopping flavors awaits.

KEY SELLING POINTS

200 recipes the whole family will enjoy

Includes recipes for chilis, casseroles, soups, desserts,and more

Fully illustrated

Also Available

DelishFamily Slow CookerISBN 978-1-58816-933-4

$14.95 ($17.95 Canada)

Hardcover Concealed Spiral

6 x 9

59


15/27

Decorating Cookies Party50 Designs for Guests to Make or Takeby Bridget Edwards

ISBN 978-1-4547-0868-1 | $17.95 ($19.95 Canada)Paperback | 8 x 10 | 144 pages (all in color)

Territory: World | Carton Qty: 20 | October 7, 2014 | Lark Crafts

KEY SELLING POINTS

The authors first book, Decorating Cookies(Lark),has sold almost 16,000 copies in one year

Author is extremely well connected in the blog world,strengthening our publicity reach

Appeals to various markets: food, crafts,entertaining, parenting



Review copy mailing to food writers at newspapersand magazines

Pitching for Holiday Gift Guide roundups

Creative package sent to National TV outlets,and top-tier print publications

Digital ads

Book trailer

Blogger outreach to mommy, baking/cooking, andparty-planning blogs

Cookie decorating event at independent store inauthors hometown of Houston, TX

OUTERSPACEFor an otherworldly

cookie experience,

breakout the sparkle,

the shimmerand

the aliens.

PAGE

77

you will need

A

B

Gluten-FreeChocolate(orregular chocolateoption) Cut-Out

Cookies (page28), circles

ornstarch

Whitefondan

Corn syrup

Chopstick

Paintbrush

Silver luster dust

1 On a worksurface dustedwith cornstarch, rolloutthe white

fondantto a thicknessof 18inch. Cutit with the same cookie

cutter you usedfor the cookies.

2 Brush the topsofthe cookies with corn syrupandplace the

cutfondantpieceson top. A

3 Use the endsofa chopstickto presscratersinto the fon-

dant. Ifyour chopstickisntroundedon the end, dontworry.

Simplytwirlthe chopstickto make roundindentions. B

4 Use a drypaintbrush to applysilver luster dustdirectly

onto the fondant.

MOONS

OUTER

SPACE

Nothings sweeter at a party than cookies! Get baking withnearly 50 designs to create either before or during thefestivities, and decorate together as a group. Five classic cookie

recipesone gluten-freeproduce the perfect canvas for royal

icing, and Bridget Edwards expertly walks you through the

techniques. Ten themed party ideas include a Monster Mash-Up,

Tailgate Party, Under the Sea Birthday, Wedding, and

Baby Shower.

Bridget Edwardsis a highly visible cake and cookie expert. She

blogs at bake350.blogspot.com, tweets at @bakeat350tweets,

and has her own YouTube channel (youtube.com/user/cookies350). Bridget also runs a video blog called University of

Cookie (universityofcookie.com), featuring tutorials on cookie

decorating. She was one of 15 food bloggers selected to

participate in a bake-off fundraiser with TLCs Cake Bossand

Kelly Ripa and was a member of TLCs 20-member Cake Crew

that participated in themed blog challenges. Bridget is a featured

writer on FoodBuzz, and her cookies have been featured on

marthastewart.com, the hugely popular Pioneer Woman blog,

Cake Spy, and more. Bridget lives in Houston, TX.

Also Available

Decorating CookiesISBN 978-1-4547-0321-1

$17.95 ($21.95 Canada)Paperback with Flaps

8 12x 10

60


16/27

Holiday CheerRecipes and Decorating Ideas for Your Best Christmas Everby The Editors of Good Housekeeping, Redbook,

and Country Living

ISBN 978-1-61837-143-0 | $19.95 ($21.95 Canada)Hardcover with Jacket | 7 78x 10 12 | 128 pages (all in color)

Territory: WEX* | Carton Qty: 20 | October 7, 2014 | Hearst

Roast Turkey with Wild Mushroom Gravy. Apple Cider Braised Greens.Peppermint-Chocolate Layer Cake. Its beginning to look a lot likeChristmas! Get ready for festive entertaining and fun with more than 100

fabulous holiday recipesand morefrom Good Housekeeping, Country

Living, and Redbook. These delectable suppers and treats, dazzling

decorations, and delightful gifts to craft will bring a homemade yuletide

touch to your home and family.

Good Housekeeping, Country Living,and Redbookthe source for the

recipes in this bookhave a combined audience of 35 million readers

every month.

KEY SELLING POINTS

Strong track record of success for GoodHousekeepings and Country Livings Christmascookbooks including Good Housekeeping TheGreat Christmas Cookie Swap Cookbook,TheGood Housekeeping Christmas Cookbook, andCountry Living Merry and Bright

Superior packaging and content


Review copy mailing to food, craft, and homedecorating magazines

Coverage in food sections of daily newspapers

Online outreach to food, craft, and homedecorating blogs

Pitch for Holiday Gift Guides

Included on the Sterling Holiday Gift Guidelanding page

26 HolidayCheer

untilnutsareveryfinelyground.Addbutterand1egg.Processuntilsmooth.Addremainingeggs,almondextract,vanillaextract,andgreenfoodcoloringifusing.Processuntilblended.

3.Spreadjamovercrust.Spoonfillingoverjamandspreadtocover.Bake30to35minutes,untilfillingisgoldenbrownandfirmincenter.Letcoolonawirerack.

4.Meltchocolatewithshortening.Spreadoverfilling.Refrigerateuntilchocolatesets.Carefullypullfoilawayfromsides.Cutintosquares.

1.CRUST:Preheatovento350F.Linea1512-by1012-inchjelly-rollpanwithfoil,lettingfoilextend2inchesatends.Inafoodprocessor,pulseflour,sugar,andsalttocombine.Addbutter;pulseuntilmixtureisthetextureofcoarsemeal.Addeggandpulseuntildoughbeginstoholdtogether.Pressdoughevenlyoverbottomandsidesofpan.Refrigerate15minutes.Bake20to22minutes,oruntilcrustisbrownedatedges.Coolonrackwhilemakingfilling.

2.FILLING:Infoodprocessor,processsugar,almonds,hazelnuts,andflour

CRUST

212 cupsall-purposeflour3 4 cup sugar1 2 tsp salt

1 cup (2 sticks) coldunsalted butter, cut up

1 large egg, beaten

FILLING

114 cups sugar3 4 cup blanched almonds3 4 cup hazelnuts,toasted,

skinsremoved1 4 cup all-purpose flour1 2 cup (1 stick) unsalted

butter, sofened

3 large eggs

1 tsp. pure almond extract

1 tsp. vanilla extract

2 to 3dropsgreenoodcoloring,i desired

1 2 cupseedlessraspberry jam

6 oz. bittersweet chocolate,chopped

2 tsp.vegetableshortening

1.Heatovento375F.Lineseveralbakingsheetswithparchmentpaper.Inabowl,whiskflour,bakingsoda,andsalt.

2. Inalargebowl,beatbutterandsugarsuntillightandfluffy.Beatin

eggsandvanilla.Beatinflourmixtureuntilblended.Stirinchocolatechipsandbakingbits.

3.Droproundedtablespoonsofdough,3inchesapart,ontopreparedbakingsheets.Bake9to 10minutes,oruntilcookiesarebrownedatedgesandnolongerwet-lookingincenters.Letstandonsheetsfor2minutesbeforeremovingtowirerackstocool.

212 cupsall-purposeflour

1 tsp. baking soda

1 tsp.salt

1 cup (2sticks) unsaltedbutter, sofened

3 4cup granulated sugar3 4cup packedbrown sugar

2 large eggs

2 tsp.vanilla extract

1 cup white chocolate chips

1 cup semisweet or milkchocolate chips

1 2cup red and gre en mini bakingbits (M&Ms mini baking bits)

ChristmasDropsFromRedbookPrep15minutesCook10minutesperbatch Makesabout3dozencookies

MarzipanBarsFromRedbookPrep 35minutes Cook1hour Makesabout3dozenbars

OfficePartyCrowd-Pleaser

HolidayOatmealCookiesFromGoodHousekeepingPrep 40minutespluscoolingCook13minutesperbatchMakesabout4dozencookies

112 cupsall-purposeflour

1 tsp. baking soda 12 tsp.salt

1 cup butter or margarine(2 sticks), sofened

3 4 cup packedbrown sugar 12 cup granulated sugar

1 large egg

1 tsp.vanilla extract

3 cups old-ashioned oats,uncooked

1 cup raisins

1 package (6 oz.) semisweetchocolate chips(1cup)

1.Preheatovento350F.

2.Onwaxedpaper,combineflour,bakingsoda,andsalt.Inlargebowl,withmixeronmediumspeed,beatbutterandsugarsuntilcreamy,occasionallyscrapingbowlwithrubberspatula.Beatineggandvanilla.Reducespeedtolow;graduallybeatinflourmixturejustuntilblended,occasionallyscrapingbowl.Withspoon,stirinoats,raisins,andchocolatechi ps.

3.Dropdoughbyheapingmeasuringtablespoons,2inchesapart,onungreasedlargecookiesheet.Bakecookies13to15minutesoruntiltopsaregolden.Transfercookiestowirerackstocool.

COOKIESCOOKIES

36 HolidayCheer

OrnamentInspi rationsWithalittleimagination,youcanseeeverydayobjectsina festivenewlight:

1.AvintageAudubonbookyieldedtheseimages.Weturnedthemintotree-trimmersbycolor-copyingthemontocardstock,thencuttingoutthebirdsandpunchingholesatthetops.

2.Scrapsofwrappingpaperlookprettyasapicturewhentuckedinsidenickelframes.

3.Thestemsoftomatopincushionsmakeforeasyhanging.

4.Coatedinglossywhitespraypaint,skeletonkeysfeelfresh.

5.Vintageminibakingmoldsaddasweettouchtoanytree;simplyhot-glueribbonloopstotheirbacksandhang.

6.Grosgrainribbonsbecomeeye-catchingbows.

7.Spray-paintedwhite,pineconesreallypopagainstevergreenboughs.

Te shining star of this

bird-themed

creation is an egg-filled

nest at the top.

Eco-Smart Trees

Supportlocalagricultureand

buyaChristmastreegrowninyourarea.Youcanind nearbyarmsatlocalharvest.org.

Aterward,compostthetree.

No need to spend

a bundle on

trimmings for your

tree. You probably

already own these

treasures, or

others like them.

1

7

6

2

3

45

FROMC

OUNTRYLIVING

DECORATIONS

Also Available

The Good HousekeepingChristmas CookbookISBN 978-1-58816-974-7

$30.00 ($33.00 Canada)


8 12x 9 58

61


17/27

Celebrity ChefsMore Than 90 Delicious Recipes

ISBN 978-1-61837-148-5 | $24.95 ($26.95 Canada)Hardcover with Jacket | 8 x 9 14| 192 pages (all in color)

Territory: US/Can | Carton Qty: 20October 21, 2014 | Hearst

More pages, more celebrities, more recipes plus entirelynew wine-and-food pairings by Kevin Zraly and cocktailsfrom top restaurateurs! This enlarged edition of the star-

studded cookbook showcases our most renowned chefs and

their delectable, yet doable, dishes. From Emeril Lagasses

Herbed Goat Cheese Buttons appetizer to Bobby Flays Pulled

Pork with Black Pepper Vinegar to Daisy Martinezs Guava &

Cheese Pastelillos, Celebrity Chefshas it all.

KEY SELLING POINTS

This has star power: 36 bestselling celebrities including LidiaBastianich, Mark Bittman, Nigella Lawson, Wolfgang Puck,Martha Stewart, Marcus Samuelsson, and Alice Watershave contributed to this collection

Celebrity chef cookbooks are hugely successful, and a keydriver in the cookbook marketplace

Most of the recipes originally appeared in the pages of GoodHousekeeping, Country Living, Redbook, and Womans Day

MARKETING & PUBLICITY CAMPAIGN:

Review copy mailing to food and celebrity magazines suchas Taste For Life, Cooking Light, Everyday Food,InStyle,Stars,Entertainment Weekly, and People


Outreach to food bloggers

Exclusive book giveaways and recipe reprints on foodsites such as Yahoo Food, Eater National, Epicurious, andFood Republic

62


18/27

Good HousekeepingThe Bakers Book of Essential RecipesGood Food Guaranteedby The Editors of Good Housekeeping

ISBN 978-1-61837-131-7 | $30.00 ($33.00 Canada)Hardcover with Jacket | 812x 958 | 400 pages (all in color)

Territory: WEX* | Carton Qty: 8 | October 7, 2014 | Hearst

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

385BESTRECIPES

&

TRUSTWORTHY

TECHNIQUES

The Good Housekeeping

OF ESSENTIAL RECIPESBakers Book

With everything from Cheesecake Swirl Brownies andButtery Blueberry Pie to Puff Pastry Cheese Straws, thiscomprehensive cookbook from the Good Housekeepingtest

kitchens is a bakers delight. It features 390 classic recipes for

both sweet and savory baked goods, all illustrated with how-

to photos and mouthwatering shots of the finished treats. An

overview of essential techniques, ingredients, and tools helps even

inexperienced bakers enjoy success.

Good Housekeepingmagazine is an American icon of consumer

protection and quality assurance. Each issue reaches 24 million

readers and, with 15 editions published worldwide, it is aninternationally recognized brand.

KEY SELLING POINTS

Good Housekeepingbaking-related cookbookshave sold more than 250,000 copies, including GoodHousekeeping The Great Christmas Cookie Swapand The Good Housekeeping Test Kitchen CookieLovers Cookbook

With 390 essential baking recipes and dozens ofhow-to photos of techniques, this cookbook offerscomprehensive coverage of a popular subject

Good Housekeepingreaches one out of fiveAmerican women each month. The magazines testkitchen performs 1,700 taste tests every year toensure that their recipes work in any oven, with anybrand of ingredient


Review copy mailing to cooking and bakingmagazines such as Baking Magazine, Baked

and Delicious,Taste of Home, Cooking Light,and Everyday Food


Outreach to food and baking blogs and sites such as

Bake or Break, My Baking Addiction, Betterbaking.com, Food Republic, Baking Bites, Baking Bad, andFood Republic

Advertising in Good HousekeepingMagazine


Baking Basics Pies & Tarts

FRUITPIES&TARTS

Hereyoullfindeverything fromrusticcrostatastoalattice-toppedpiewithstreuseltopping.All

celebratefreshfruitatitsseasonalpeak.

Double-Crust Apple PieFlaky layers of dough en case a sweet, sti cky apple filling

in thisd ouble-crust delight.

Activetime:45minutesplus chilling

Bake time: 1 hour 10 minutes

Makes:10servings

PASTRY

2 cupsall-purpose flour

teaspoons salt

10 tablespoons cold butter or margarine, cut up

6 tablespoons vegetable shortening

6 tablespoons ice water

APPLE FILLING

2/3cup sugar

1/3 cup cornstarch

teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

3 1/2 poundsGranny Smith or Golden Delicious apples

1 tablespoon fresh lemon juice

2 tablespoons butter or margarine, cut up

1 large egg white, lightly beaten

1 teaspoon sugar

1. Prepare pastry: Infoodproce ssor with knifebladeattached,blend flourandsalt. Addbutter and

shortening,andpuls euntilmixture resemblescoarse

crumbs.Sprinklein icewater,1tablespoonatat ime,

pulsingafter eachaddition,until largemoistcr umbs

justbegin to form.

2. Shape dough into 2 balls,1 slightly larger. Flatteneachinto adisk; wrap eachinplastic wrap and

refrigerate30 minutesor overnight.(If chilled

overnight,let stand30 minutesatroom temperature

beforerolling.)

3. Meanwhile,preheat oven to400F and prepare applefilling:In largebowl, combinesugar withcornstarch,

cinnamon,nutmeg,and salt.Add applesand lemon

juice,andtoss tocoateve nly.

4. On lightly floured surface, with floured r olling pin,roll largerdiskof doughinto 12-inchround. Ease dough

into 91/2-inchdeep -dishglass or ceramic pieplate.

Gently press dough against bottomand up side of plate

withoutstretching.Trim doughedge,leaving 1-inch

overhang;reserve trimmings.Spoon applemixture into

piecrust; dotwith butter.

5. Roll remaining disk for top crust into 12-inch round.Center roundover filling in bottom crust. Trim pastry

edge, leaving1-inchoverhang; reserve trimmings. Fold

overhangunder;br ingup over pie-platerim and pinch

toform stand-upedge,then makedecorativee dge.

Brush crust withsome egg white. Reroll trimmings.

Withknife orcookie cutters,cut outappleand/or leaf

shapes;arrange onpie. Cutshortslashes in round to

allowsteamto escapeduring baking.Brush cutoutswith

eggwhite,thensprinkle crustandcutoutswithsugar.

6. Bake pie 1 hour 10 minutes or until apples are tenderwhenpierced withknife throughslits incrust. To

prevent over-browning,cover pie loosely withtent of foil

after 40 minutes. Cool pieon wirerack 3hours to serve

warm. Or cool completely to serve later.

Eachserving: About455calories,4gprotein,61gcarbohydrate,23gtotalfat(11gsaturated),4gfiber,39mgcholesterol,330mgsodium

Baking Basics Baking Basics

Flours & MealsWhat would baking be without flour? A hot oven and an

emptypan!Therightkindofflour(all-purpose,cake,

whole-wheat)iskey to succes sful baked goods, so be

sure to use the type specified in the recipe. When you

bringflour home from thestore, transfer itfrom the

bagor box to acanister or wide-mouth jarwith atightlid. Storeflour in acool place. Whole-grainfloursand

meals,which containmoref atthanrefined products,

shouldbestoredinthe refrigeratororfreezer to keep

them from becoming rancid (in hot climates, store

allflours in therefrigerator). Letflour return to room

temperaturebefore using. If therecipe saysto siftflour,

takethet ime to doso,or atthevery least , st ir theflour

toaerate itslightlyb eforemeasuring.

WHEAT FLOURAll-purposeflour is ablendof soft

andhardwheats,whichgivesitabalancedcontentof

protein and starch that works in most recipes. Cake or

pastry flour is madefrom soft wheatandground very

fine. Low in protein, it produces tender, fine-grained

cakes.Tosubst ituteall-purposeflourforcakeflour,

subtract 2 tablespoons all-purpose flour from each cup.

Donotsubst ituteself-risingcakeflourforplaincake

flour.Breadflourismadefromhardwheat;itshigher

protein content isneededtosupp ort the structure of

thedoughasitrises.Semolinaisacoarse-grainedflour

madefrom durumwheat, whichis very hard.Its used

for making pasta and some Italian breads and cakes.

Whole-wheatflouris madefrom theentire wheatkernel,

withboth thebran (outercovering)and germ(protein-

and oil-rich nucleus) included.

CORNMEALDriedkernelsoffieldcorn(differentfrom

the sweet corn we eat fresh) are ground into meal for

baking. Whenmetal grinders areused, most of the

hull and germ are removed, and the meal emerges very

smoothandcharacterles s.Stone-ground cornmeal

retainssome of thehull and germ and becauseof that

hasacoarser texture. Itbringsamoreinterest ingflavor

andtexturetobreadsandmuffins.Yellowandwhite

cornmeal areground fromdifferent varietiesof corn.

Choosing one or the other will affect only the color of the

finishedproduct.

WHOLEWHEAT FLOURTHATS WHITE

If you dont like the flavor and texture

of whole-wheat flour, try baking with

whitewhole-wheatflour instead.Gold

Medal and King Arthur Flour makeit, and there are also health-food-store

optionstochoose from.

Milledfromanalbinovarietyofwheat ,it sas

healthyas traditional whole wheatwiththe

samelevelsoffiber,nutrients,andminerals

butitlacks theheartier tasteand grainyheft.

Its ideal for all whole-grain

recipes andcan be substituted

forup to half oftheall-purpose

flour in manyotherr ecipes

withoutsubstantially

changingthetaste.

CORNSTARCHMadefromtheendosperm(thesturdy

portion) of the corn kernel, cornstarch is as fine and

lightastalcum powder.Inbaking,cor nstachis used

in combination with wheat flour for very fine-textured

cookiesandcakes.It a lso servesasa thickenerfor

puddings and sauces. Ifusing cornstach inquantity, sift

itbefore addingitto theother ingredients.

OATMEAL Oatscome insever al forms. Steel-cut oats

are whole oat kernels that have been chopped. Old-

fashioned oatsare steamed tosoften them, then rolled

into flakes. Quick-cookingoats area similar product,

butcutinto smallerpieces. Instantoatmealis made

fromthewholeoat ,butfurtherprocessedsoitsoftens

immediately when moistened. Old-fashioned andquick-

cookingoats are suitable(andinterchangeable) inmost

baked goods that call for oatmeal.

Meyer LemonPudding Cake (page 000)

Also Available

Good HousekeepingStep by Step Cookbook

ISBN 978-1-58816-760-6$29.95 ($32.95 Canada)


8 12x 1078

63


19/27


20/27

65


21/27

Kevin Zralys Windows on the WorldComplete Wine Course30th Anniversary Edition

by Kevin Zraly

ISBN 978-1-4549-1364-1 | $27.95 ($30.95 Canada)Hardcover 812x 914 | 368 pages (all in color) | Territory: WorldCarton Qty: 10 | October 7, 2014 | Sterling Epicure


Prepublication Media lunch for 10-15 key NYC-based journalists

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

Review copy mailing to mens, wine, and beverage magazines,and to wine writers at daily newspapers

Outreach to national and local TV producers

Gift guide roundups

Sell sheet on Kevin Zraly brand plus a Wine as Gift Fact Sheet

Kevin Zraly landing page with promotion on Sterlingssocial-media platforms

Regional Press Tour: NYC, DC, Philadelphia, Boston

Outreach to key wine blogs and websites offering excerpts andbook giveaways

Advertising including: the New York Timesholiday ad;Publishers Weeklyad to coincide with publication; and ads inselect wine/restaurant trade publications

Promotional item: corkscrew

KEY SELLING POINTS

A newly designed, fully updated edition of the worlds best-selling wine book, with more than three million copies sold

Kevin Zraly is the ultimate wine teacher and his school isworld famous. This current book is the companion to hisWindows on the World course

A superb gift for any wine lover-or would-be oenophileat an excellent price point

In addition to its new design and photos, this anniversaryedition features a tribute to Windows on the World, the

world-famous restaurant destroyed on 9/11, where Zralybegan teaching his renowned course

This new edition contains easier-to-use smartphone tagsthrough- out plus audio guides to help readers correctlypronounce 1,300 wine names and terms.

NEW

EDITION

Heresaquick rundown of which areasproduce which stylesof wine:

WINE REGIONS STYLES MAJOR GRAPES

Alsace Mostly white Riesling, Gewrztraminer

Bordeaux Red and white Sauvignon Blanc,Smillon,Merlot, Cabernet Sauvignon,

Cabernet Franc

Burgundy Red and white Pinot Noir, Gamay, Chardonnay

Champagne Sparklingwine Pinot Noir, ChardonnayCtesdu Rhne Mostly red Syrah, Grenache

Languedoc/ Red and white Carignan, Grenache,Roussillon Syrah, Cinsault, Mourvdre

LoireValley Mostly white Sauvignon Blanc,Chenin Blanc, Cabernet Franc

Provence Red,white,andros Grenache,Syrah

Anyone who is interested in wine is bound to encounter French wine at

one time or another. Why? Because of the thousands of years of history and

winemakingtradition, because of the great diversity and variety of wines from

the many different regions, and because French wineshave the reputation for

beingamongthe best in the world.Theres areason for this, and it goesback

toquality control.

French winemakingisregulated by strict government lawsthat are set up

by the Appellation dOrigine Contrle. If you dont want to say Appellation

dOrigine Contrle all the time, you can simply say AOC. This is t he first

of many wine lingoabbreviationsyoull learn in thisbook.

Vins de Pays: This is a category thats growing in importance. A 1979

French legal decision liberalized the rules for this category, permitting the

use of nontraditional grapes in certain regions and even allowing vintners to

label wines with the varietal rather than the regional name. For exporters to

the American market, where consumersare becomingaccustomed tobuying

wines by grape varietyCabernet Sauvignon or Chardonnay, for example

thischange makestheir winesmuch easier tosell.

T h e W h i t e W i n e s o f F r a n c e

why wouldGeorgesDuboeuf, LouisLatour, andmany otherfamouswine-makersstartwineriesin LanguedocandRoussillon? Forone thing, the landismuch lessexpensive comparedtoregionssuch asBurgundy orBordeaux,so the winemakers can produce mod-erately pricedwinesandstill geta goodreturn on theirinvestment.Look forthewinesof Domaine Gauby andBila-Haut.

americanslove french wine.Weare the numberone exportmarketandsale fromall the regions, especiallyChampagne.Loire, Burgundy, Rhne,andBordeaux are up significantly overthe lastfive years.

in thesouthernFrench region ofProvence,lookfortheseproducers:Domaine TempierChteauRoutas

the regions mostactiveintheproductionofvindepaysvarietalwinesareLanguedocandRoussillon,insouthwestFrance.Calledinthe pastthewinelakebecauseofthevastquantitiesofanonymouswinemadethere,Languedochasmorethan700,000acresofvineyards,andproducesmorethan200millioncasesayear, aboutathirdofthetotalFrenchcrop.

UNDERSTANDING FRENCH WINE

BEFOR E WE B EGI N OU R FI R ST C LA SS, TheWhiteWinesof France,Ithink

you should know a few important points about all French wines. Take a

look at amap of France toget familiar with the main wine-producingareas. As

we progress, youll understand why geography issoimportant.

K e v i n Z r a l y s C o m p l e t e W i n e C o u r s e

france isthe number-twoproducerof winesin the world.

ParisParis

Atlan tic

Ocean

EnglishChannel

Mediterranean Sea

BURGUNDY

CTESDU RHNE

FRANCE

0

0

200

Miles

Kilometers

200100

0

0

200

Miles

Kilometers

200100

Kevin Zraly is the nest wine educator I have known.

Robert Parker

No one matches Kevin Zraly as a wine educator. Now, on its30th anniversary, his definitive, bestselling guide receivesa complete update. As always, Zraly deftly takes the mystery out

of choosing wine, explains the basics, and suggests hundreds

of new wines to try. But this thoroughly redesigned edition

also presents a beautiful tribute to Windows on the World, the

renowned restaurant where Zralys course began. User-friendly

smartphone tags and audio guides are featured throughout.

In 1976 Kevin Zralybecame cellar master in the newly opened

Windows on the World restaurant at One World Trade Center,

where he ran his wine course until September 11, 2001. It is now

located at the JW Marriott Essex House. Kevin Zralys Windows

on the World Complete Wine Course was first published in 1985

and has sold more than three million copies. His honors include

Lifetime Achievement Awards from the James Beard Foundation

and European Wine Council, and the James Beard Award for the

Wine and Spirits Professional of the Year. He has been featured

in the New York Times, People magazine, the Wall Street Journal,

GQ, and USA Today. Kevin lives in New Paltz, NY.

66


22/27

Momosas

Fun Alcohol-Free Drinks for Expecting Momsby Paul Knorr

ISBN 978-1-4549-1218-7 | $12.95 ($13.95 Canada) | Paperback with Flaps5 x 7 18 | 144 pages (all in color) | Territory: World | Carton Qty: 54October 7, 2014 | Sterling Epicure

While all her friends are sipping martinis, whats a mom-to-beto do? She can enjoy a delicious momosa mocktail instead!This hip little book serves up more than 130 tasty nonalcoholic

beverages perfect for pregnant women, designated drivers, and

anyone (of any age) who wants to party in style. Choose from

yummy smoothies, frozen drinks, wine-free sangrias, lemonades,

fizzes without the sloe gin, and more!

Paul Knorris the creator of BarBack, a software program that

gathers and organizes his enormous drink recipe collection. He also

is a bestselling cocktail author whose books include 10,000 Drinks,

The Vodka Bible,X-Rated Shots, Big Bad Ass Book of Shots, andCandy Shots(all Sterling). Paul lives in Melville, NY.

KEY SELLING POINTS

The first stand-alone nonalcoholic cocktail titlespecifically designed for pregnant women and targetingthe 30-something female gift market

The perfect gift book, ideally priced

Hip and fun, its the ideal party-planners guide toproviding nonalcoholic drinks for various occasions



Review copy mailing to pregnancy andparenting publications

Review copy mailing to womens, food, and beveragemagazines

Review copy mailing to food/drink editors at newspapers

Pitching for Holiday Gift Guide roundups

Creative mailing to top-tier publications withpromotional item

Press release with drink recipe

Blogger outreach to mommy, parenting, and food/beverage blogs

Inclusion in Holiday Gift Guide landing page

Promotional item: glass charms

Blads available

67


23/27

68


24/27

Christies World Encyclopedia ofChampagne & Sparkling Wineby Tom Stevenson


Territory: US/Can | September 2, 2014 | Sterling Epicure

The award-winning book on Champagne and sparkling wineis now fully revised and expanded! Created for Christies,the worlds largest wine auctioneer, this edition features all-new

photography, nearly 175 additional pagesincluding expanded

sections on up-and-coming sparkling wine territories and

Champagne itselfplus updated tasting notes. With wine

auctions at an all-time high, this definitive guide is a must-have

for Champagne connoisseurs!

Tom Stevensonhas been writing about wine for more than

30 years and is regarded as the worlds leading authority on

Champagne. He has written 23 books, the most important ofwhich have been published internationally by more than 50

publishers and translated into over 25 languages. In 1986, his

book Champagne(Wilson, Philip Publishers, Limited) became

the first wine book to win four literary awards, establishing

Stevensons reputation as a serious author, a fastidious

researcher with a talent for divining future issues, and a critic

bold enough to take on the establishment. He is also the author

of Sothebys Wine Encyclopedia(DK Publishing, Inc.), with sales

of more than 1.5 million in all editions worldwide.

Essi Avellan MWis one of the worlds most exciting and

talented young wine writers. She is the first Master of Wine from

Finland and the second ever from the Nordic countries, and

received the Tim Derouet Memorial Award and the Lily BollingerMedal for excellence in the Master of Wine examination. She is

the author ofA Journey To Champagne(Tammi Class) and a

cofounder and managing editor of FINE Champagne Magazine.

Learn more about her at essiavellan.com (website is in both

Finnish and English).

KEY SELLING POINTS

Won the World Gourmand Award for Best Wine Book,the Salon International du Livre Gourmand Best WineBook, the Noble Cuve du Champagne Lanson Award,and the World Food Media Awards Silver Ladle. It alsowas short-listed for the Andr Simon Award

Christies is one of the largest auctioneers of wine inthe world

One of the most comprehensive and definitiveencyclopedia of Champagne and sparkling winesavailable anywhere

Tom Stevenson is one of the worlds most celebratedwines and spirits writers

Also Available

Buy the Right Wine EveryTime: The No-Fuss,No-Vintage Wine GuideISBN 978-1-4027-6341-0

$14.95 ($15.95 Canada)

Flexibound5 x 7 1/8

69


25/27

Eat Clean, Live WellClean Food Made Quick, Easy and Deliciousby Terry Walters


Territory: World | Carton Qty: 12 | November 4, 2014 | Sterling Epicure

Eat clean and live well! Terry Walters, the most authoritative namein the clean-food movement, has created a comprehensiveyear-round cookbook and lifestyle guide that empowers you to make

mindful, healthful choices. Season by season she goes on a journey

of rediscovery, providing tips for detoxing, immune-boosters, stress

management, and home remedies. Delicious vegan and gluten-free

recipes feature local, fresh, and organic fare, and include Crispy

Sugar Snap Peas with Avocado Chive Dressing, Roasted Garlic and

Broccoli Quiche, and Raspberry Rhubarb Cobbler.

Terry Walters is a holistic health counselor, food educator, and

motivational speaker known for her commitment to the clean-eating

lifestyle movement. She has written two cookbooks, Clean FoodandClean Start(both Sterling) that support eating organic foods that are

sustainable and delicious. Terry serves on the Board of Directors

for Urban Oaks Organic Farm, one of the largest urban organic

farms in the country, trained at The Institute of Integrative Nutrition,

and travels all over North America to speak about her nutritional

philosophy and promote her books. She lives in Avon, CT.


Prepublication media luncheon: NYC-based food

writers, food magazines, and TV producers

Five-city tour

Appearances to coincide with authors speakingschedule


Review copy mailing to cooking, food, and nutritionmagazines, including Ediblepublications

Review copy mailing to mainstream, lifestyle, andwomens publications such as Oprah, WomansWorld, Elle, Life and Style Weekly, Saturday Evening

Post, and Instyle

Newspaper coverage in food sections National and local TV producers

Outreach to healthy-living food bloggers

Online outreach to food sites such as Eater National,Epicurious, and Food Republic

Online outreach to mainstream, lifestyle, and womensinterest sites such as iVillage, Huffington Post, andOprah.com

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

Ad campaign, including the New York Timesholidayad and a Publishers Weeklyad

Sales rep contest

Included in the culinary landing page and in the digitalculinary catalog

Blads available

KEY SELLING POINTS

Terry Walterss first two books have sold more than 150,000copies and she has a loyal following

Terry Walters is one of the foremost authorities in the eat clean,

live well movement More than a diet book, this is both a cookbook with seasonal

vegetarian, vegan, gluten-free recipes and a lifestyle book withyear-round tips for a healthier you

Also Available

Clean Food,Revised Edition978-1-4549-0010-8

$30.00 ($33.00 Canada)


8 x 9

Clean Start978-1-4549-1350-4

$19.95 ($21.95 Canada)

Paperback with Flaps

8 x 9

Eat Clean, Live Well8-Copy Floor Display978-1-4549-1481-5

$240.00 ($264.00 Canada)

11 " Wx 49" H x 14 " D

COVER TO COME

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Good Housekeeping400 Healthy Recipes by The Editors of Good Housekeeping

Good Housekeeping

Good Housekeeping

KEY SELLING POINTS

Good Housekeeping

Good Housekeeping 400 CalorieComfort Food

Good Housekeeping


Good Housekeeping

Also Available

Good Housekeeping400 CalorieComfort Food

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culinary catalog sterling's fall 2014 culinary catalogpdf

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