Skyhorse Publishing_Food and Cooking_Spring 2015

SKYHORSE PUBLISHING

Spring 2015 Cookbook Catalog

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31

Roy Fares

UNITED STATES OF CAKES

Tasty Traditional American Cakes, Cookies, Pies, and Baked Goods

Classic American pastries with a twist.

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orld-class pastry chef Roy Fares has traveled to many countries throughout his journey to perfect the art of baking.

But of all the places his adventures took him, Los Angeles struck a particular chord, inspiring him to experiment with the many classic p American pastry recipes he sampled there.

A IIn United States of Cakes, he takes all of the classic recipes we know and love and makes them into something unique and different, by adding his own personal flare to each recipe. Recipes include:

• Targeted promotion to the baking community • Co-op available • Also available: Amazing Cakes $12.95 paperback 978-1-62087-690-9

• • • • • • • •

Banana nut bread Geneva cookies Espresso cake Nutella cupcakes Cheesecake in a jar Red velvet cake S’mores cupcakes Oreo cookie cupcakes

With over fifty delicious pastry recipes from various beloved patisseries such as Magnolia’s, Crumbs, and Sweet Lady Jane, United States of Cakes reminds us of the simple pleasures in life and showcases the sweeter side of American cuisine.

ROY FARES has always loved baking. In 2010, he won the competition to determine Sweden’s best pastry chef. He has since then been featured on many baking talk shows and continues to bake and share his knowledge with others. He lives in Sweden.

$24.99 hardcover (Can. $31.99) World English (W) • CQ 20 ISBN 978-1-63220-475-2 7 ½” x 10 ½” • 176 pages 220 color photographs Cooking ebook ISBN 978-1-63450-112-5 MARCH

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34

Sabrina Parrini

LITTLE KITCHEN

40 Delicious and Simple Things That Children Can Really Make

Recipes to inspire a lifelong love of cooking!

ittle Kitchen is a beautifully designed and photographed collection of forty tried-and-true recipes for budding chefs. Author Sabrina Parrini takes aspiring young cooks through a plethora of sweet and savory recipes and guides them in finding the joy in every part of the meal, from buying and preparing the ingredients, to cookp iing and then eating the finished product. Every recipe in this book is catered to foods that children love, and each step guides young chefs tto make what they already love to eat.

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• Targeted promotion to the cooking community • Targeted promotion to the parenting community • Co-op available • Also available: Baking with Kids $16.95 hardcover 978-1-61608-684-8

$17.99 hardcover (Can. $22.99) North American (NA) • CQ 18 ISBN 978-1-63220-359-5 8 ½” x 10” • 128 pages 430 b/w illustrations 86 color photographs Cooking ebook ISBN 978-1-62636-623-7 MARCH

Previous edition: 978-1-61608-188-1

These recipes clearly explain each step and include instructions, Th clearly bolded, that direct the child to “ask a grown-up” for help.

Children will learn to make tasty, healthy recipes, from quick afterschool snacks to impressive dinners and sweet desserts. Included are rrecipes for little egg and bacon breakfast pies, minestrone, yummy mini burgers, meatballs, tutti-frutti salad, gingerbread snowflakes, and more! With Little Kitchen’s colorful and fun photos and helpful illustrations, your child will be able to take the lead in the kitchen and maybe even show you a thing or two.

SABRINA PARRINI started her cooking adventures as a very young girl, and she became even more impassioned about teaching children the importance of eating and cooking good food while teaching early childhood education. In 2004, Sabrina established Little Kitchen—Australia’s first organic cooking school and cooking party venue for children and teens. The cookery school has taught over five thousand students to date. She lives in Romsey, Australia.

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68

Mandy Levy

CALORIE ACCOUNTING

The Foolproof Diet-by-Numbers Plan for a Skinnier New You

A hilarious diet book to lighten up the struggle to lose weight.

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ieting is ridiculous. It’s a never-ending roller-coaster ride of ups and downs, corkscrews and loop-the-loops, rattled brains and upset stomachs. Every day a new morning show nutritionist announces the latest yogalates pose or rare strain of kale designed to attack those stubborn ass dimples, but every day, no matter what new açai Kool-Aid you’re drinking, your ass dimples are multiplying! It’s not adding up, and it’s time to do the math.

Calorie Accounting is a fun and funny, cool and creative, visual and vibrant lifestyle how-to that delivers the skinny on the arithmetic of v w weight loss. Typically, there’s nothing less enjoyable than being fat and preferring not to be, but Calorie Accounting finally allows us to cut the crap and face this thing head on—with jokes, puns, humiliating photos, and self-deprecation! Because after all, in the all-tooh heavy world of health and fitness, can’t we afford to lighten up a bit?

• Comprehensive coverage in traditional and new media • Co-op available • Also available: The 5:2 Fast Diet Cookbook $14.95 paperback 978-1-62636-361-8

Calorie Accounting is a tried-and-true diet plan, developed, followed, and documented by Mandy Levy, your author and sarcastic best friend. Her been-there-done-that words and pictures will inspire, mentor, and guide you through your own weight-loss success story with step-by-step instructions and extended metaphors for: • • • • •

Checks and balances!

Shopping!

Shakin’ that moneymaker!

Recipes (for disaster)!

And more!

MANDY LEVY is an Emmy-winning writer, comedian, and karaoke $19.99 paperback original (Can. $25.99) World (W) • CQ 18 ISBN 978-1-63220-472-1 8” x 10” • 304 pages 150 color photographs Health & Fitness ebook ISBN 978-1-63220-797-5 APRIL

enthusiast. She’s gotten occasionally fat due to her love of cheese and parties, so she developed Calorie Accounting as an attempt to achieve and maintain a bangin’ bod once and for all. Using the best practices from countless dieting efforts over the last fifteen years, something finally clicked, and she’s here to share her riches with the world. Mandy splits her time between Brooklyn, New York (with her cat and her TV), and New Orleans, Louisiana (with her boyfriend and his TV).

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97

Abigail R. Gehring

TEA COCKTAILS

A Mixologist’s Guide to Legendary Tea-Infused Cocktails

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n classy bars and cocktail lounges across America, tea is making a big splash. Absolut has launched a line of tea-infused vodka, companies such as Owl’s Brew are springing up with teas crafted specifically as cocktail mixers, and foodie magazines such as Saveur and Food & Wine are featuring hot chai toddies and gin-spiked iced tteas. Here organic tea company Teatulia partners with Gehring to provide a stunning collection of hot and cold tea cocktail recipes p sure to impress any mixologist or tea lover. Learn how to balance the unique flavors of herbal and black teas with just the right spirits to u create drinks such as:

• Co-op Co op available • Also available: The Tea Cyclopedia $19.95 hardcover 978-1-62636-091-4

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Rooibos berry daiquiri Spiked lemonade with thyme Dark and stormy with ginger tea Lemongrass mojito Chai White Russian Peppermint cosmo Jasmine green tea julep Yerba maté smoky martini Riesling jasmine hot toddy And many more!

Teatulia brings to the book the same passion they bring to their teas, which are grown in a single USDA-certified organic garden in northern Bangladesh and sold across the United States and Canada.

With beautiful photographs and easy-to-follow instructions, this is the perfect gift for the bartender, budding mixologist, or tea enthusiast in your life.

$19.99 hardcover (Can. $25.99) World (W) • CQ 24 ISBN 978-1-63220-449-3 7” x 9” • 176 pages 50 color photographs Cooking ebook ISBN 978-1-63220-760-9 APRIL

ABIGAIL R. GEHRING is the author of several cookbooks including The Healthy Gluten-Free Diet and The Complete Juicer. Her love of tea started early in life and was cemented after a stint living in England.

She lives in Marlboro, Vermont.

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99

Lena Clayton, Steve Cylka, Kathleen Donegan, Brad Lockwood, and Jennifer L. S. Pearsall

THE BRADLEY SMOKER COOKBOOK Tips, Tricks, and Recipes from Bradley Smoker’s Pro Staff

The go-to guide for all things smoked.

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ore and more people are turning away from fast and frozen foods and moving toward increased time cooking at home, farm t table concepts, and discovering that they can cook restaurant-quality to food without a culinary degree. This book takes the art of smoking, a f process that can be intimidating to the beginner, and demonstrates just p how h accessible it is. The Bradley Smoker Cookbook offers such recipes as: • • • • •

• Targeted promotion to the cooking community • Co-op available • Also available: Home Smoking and Curing $12.95 hardcover 978-1-61608-848-4

Sesame smoked duck over soba noodles Smoky peach cobbler Bacon—with three different finishes Smoked buffalo chicken potpie And much more!

I partnership with world-renowned Bradley Smokers, which produces In a range of smokers in various sizes, five of its online bloggers/pro staff will w produce a cornucopia of recipes that anyone can duplicate with t their own smoker—vegetables; appetizers; wild game; components that w work in other stove-top, grilled, and oven-baked dishes; and a number of recipes for foods you wouldn’t normally associate with smoking.

LENA CLAYTON is the co-owner of a full-service restaurant and catering business Cravings Restaurant + Lounge. She lives in Vancouver, British Columbia, in Canada.

STEVE CYLKA is a recipe developer, a food photographer, and the author of The Black Peppercorn, a website featuring original recipes.

He won the Courvoisier Collective Culinary Masterpieces Competition in 2012. Steve lives in Toronto, Ontario, in Canada.

KATHLEEN DONEGAN is the founder and chief writer at the blog The Philly Foodist, which celebrates local, seasonal, and humanely raised food. She lives in Philadelphia, Pennsylvania.

$19.99 hardcover (Can. $25.99) World (W) • CQ 18 ISBN 978-1-63220-715-9 8” x 10” • 256 pages 100 color photographs Cooking ebook ISBN 978-1-63220-793-7 APRIL

BRAD LOCKWOOD has been a commercial meat processor for the past twenty-five years, as well as the past president of the PA Meat Processors Association. He is the current host of Love of the Hunt TV. Brad lives in Brookville, Pennsylvania.

JENNIFER L. S. PEARSALL is a professional editor, writer, and photographer in the outdoor sporting industry, as well as the publisher of the popular blog TheBaconAffairs.com. Pearsall resides in Waupaca, Wisconsin.

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143

Jens Fischer Photography by Maria Brinkop

THE ART OF THE BURGER

More Than 50 Recipes to Elevate the Burger to Perfection

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n any city around the world, you can find a burger twenty-four hours a day on virtually every corner—walk-up, drive-in, sliders, double size, super size, king size, and countless other variations on unimaginative, standardized fast-food burgers from under the heat u llamp. But there is another way . . .

The Art of the Burger is much more than just a burger recipe book; it iis inspiration and a creative jolt for those who want more: innovative patties, inventive bun choices, imaginative toppings, inspired prepap rration, and of course, more flavor. You really want to know what’s in yyour burger? Then the only way is to make it yourself.

• Targeted promotion to the cooking community • Co-op available • Also available: The Big Book of Bacon $19.95 paperback 978-1-62914-555-6

W With premium meat, crispy bacon, gently melting cheese, and h hamburger buns that do not taste like cardboard, The Art of the B Burger looks at the perfect burger. Fresh, creative, and distinct from tthe classics, this burger bible presents exciting ideas you’ll never fi find in a fast-food restaurant. It contains recipes for twelve types of bread and buns, eleven types of sauces, and fifty burgers of all sorts—not just beef patties, though a quarter of them are beefspecific, but ones using pig, poultry, seafood, veggies, and others ingredients instead of, or in addition to, a standard patty. There are even a few dessert “burgers.” Beautifully designed and packed full of tips and guidance to make the perfect burger, here is the book for burger lovers everywhere.

JENS FISCHER is a Michelin-starred chef who has trained and worked under several award-winning chefs. He’s the executive chef at Passione Rossa at the Bollants im Park hotel in Bad Sobernheim, Germany, where he promotes a modern way of cooking. He loves pasta, but has a particular affinity for creating unique burgers. $19.99 paperback original (Can. $25.99) World English (W) • CQ 18 ISBN 978-1-63220-508-7 8” x 10” • 144 pages 15 b/w illustrations 50 color photographs Cooking ebook ISBN 978-1-63220-751-7 MAY

MARIA BRINKOP is a skilled, professionally trained photographer and college-educated designer with a knack for food photography, creating pictures that are tasty, with a little twist—not too much and not too little. Maria has freelanced for clients all over Germany since 2008 and has received several awards for her work. Maria lives in Hildesheim and Berlin.

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144

Jackie Garvin

BISCUITS

Sweet and Savory Southern Recipes for the All-American Kitchen

From the kitchen of our grandmothers to present-day biscuit-only shops, this sweet and savory food has come a long way in American culture.

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ore than four hundred years ago, explorers of the New World carried a biscuit known as hardtack on their voyages. Hardtack was made from flour, water, and sometimes salt and was sturdy t and long lasting, making it suitable for hard, treacherous journeys.

The Th composition and texture of the hardtack biscuit changed at the hands of the Jamestown settlers who had access to three necessary h ingredients that would transform the difficult-to-bite and blandi tasting hardtack into a soft, delicious biscuit: soft winter wheat, fat t in i the form of lard from pigs, and milk or buttermilk from cows.

• Targeted promotion to the cooking community • Co-op available

Today’s version of biscuits barely resembles its predecessor. Our T preference is for soft, billowy, flaky, and delicious biscuits that can be p eaten alone, used as a vehicle for fillings and toppings, or incorporated as an ingredient in a recipe. While biscuits are wildly popular r in our culture, they are known to intimidate home cooks. In Biscuits, Jackie Garvin overcame her decades-long biscuit-making failures by research and trial and error and has emerged to write a cookbook that simplifies and demystifies biscuit baking and highlights the prevalence of biscuits throughout the United States.

The more than seventy recipes in this collection include biscuit pudding with bourbon sauce, buttermilk biscuits with country ham filling, pimento cheese biscuits, and peach cobbler with sweet biscuit topping. Also included are recipes for multiple gravies, toppings, and biscuit “cousins” such as scones and dumplings.

JACKIE GARVIN retired to focus on cooking, eating, digging in the

$19.99 hardcover (Can. $25.99) World (W) • CQ 24 ISBN 978-1-63220-347-2 8” x 8” • 144 pages 60 color photographs Cooking ebook ISBN 978-1-63450-008-1 MAY

dirt, and writing about it after a successful career as a registered nurse, corporate executive, and entrepreneur. In 2011, she created her Southern food blog, Syrup and Biscuits, to chronicle wonderful food memories before they were forgotten. She is the recipient of the Reader’s Choice Award by Southern Food Network. She lives in Valrico, Florida, with her husband and basset hound, who are both fed regularly.

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148

Michele Anna Jordan Foreword by Flo Braker

THE GOOD COOK’S BOOK OF TOMATOES 200 Recipes for One of the Most Popular Fruits on the Market

“This is an indispensable book for anyone who cares about good food, KRZ WR JHW LW DQG KRZ WR SXW LW RQ WKH WDEOH Âľ Âł1DQF\ +DUPRQ -HQNLQV The Mediterranean Diet Cookbook

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n The Good Cook’s Book of Tomatoes, the first installment in the expertly researched and newly updated culinary series of the Good Cook’s Books, award-winning author Michele Anna Jordan brings her creative zeal to one of the most popular fruits on the market. An h amazing reference for any cook’s shelf, this book contains more than ttwo hundred recipes.

For anyone who feels there’s no such thing as too many tomatoes, tthis is the definitive book—the only one with recipes for beverages, appetizers, breads, soups, salads, sauces, and much more. Recipes iinclude:

• Comprehensive coverage in traditional and new media • Targeted promotion to the cooking community • Co-op available

$14.99 hardcover (Can. $19.99) World (W) • CQ 24 ISBN 978-1-63220-698-5 6� x 8� • 320 pages 30 color photographs Cooking ebook ISBN 978-1-63450-017-3 MAY

Previous edition: 978-0-201-62711-4

• • • • • •

Blood Mary, Bloody Maria, and Bloody Miracle Chèvre with garlic and fried tomato salsa Potato soup with tomatoes and peppers Focaccia with summer tomatoes Tomato and polenta tart with basil mayonnaise ratatouille And more

MICHELE ANNA JORDAN has written nearly twenty books about food, including the highly acclaimed Vinaigrettes and Other Dressings and More Than Meatballs. She has received numerous awards, including a James Beard Award, for her writing, her radio show, and her work as a chef. Today, she writes for the Santa Rosa Press Democrat and also produces and hosts Mouthful, the Wine Country’s Most Delicious Hour on KRCB-FM. She resides in San Francisco, California.

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147

Michele Anna Jordan Foreword by Madeleine Kamman

THE GOOD COOK’S BOOK OF MUSTARD 100 Reimagined Recipes for One of the Oldest and Most Popular Tastes

“Some single, simple things, like mustard, have a wealth of history and a path of stories, usually known only to a few. . . . Even if you don’t think you’re LQWHUHVWHG LQ PXVWDUG DIWHU UHDGLQJ WKLV GHOLJKWIXO ERRN \RX ZLOO EH Âľ —Deborah Madison,, The Savory Way

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he sharp, bright taste of mustard has been used to enhance food for centuries, and all the varieties—from the classic yelllow French’s and the traditional Dijon to the more exotic flavored mustards—are widely available to home cooks everywhere. The Good Cook’s Book of Mustard, an installment in the expertly researched and newly updated culinary series of the Good Cook’s Books, not only explains the history of this versatile condiment, but also shows how tto use it to add flavor to your meals.

Here, you will find a comprehensive collection of imaginative sauces, appetizers, salads, soups, main courses, condiments, and desserts, as well as a section devoted to the process of making mustards at home. w Recipes include: • • • • Comprehensive coverage in traditional and new media • Targeted promotion to the cooking community • Co-op available

$14.99 hardcover (Can. $19.99) World (W) • CQ 24 ISBN 978-1-63220-586-5 6� x 8� • 240 pages 30 color photographs Cooking ebook ISBN 978-1-63450-013-5 MAY

Previous edition: 978-0-201-62257-7

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Rock shrimp with rĂŠmoulade sauce Cream of mustard soup Grilled tuna with black beans and jalapeĂąo-cilantro mustard Pork loin with apricot-mustard glaze Chickpea salad with mustard-anchovy vinaigrette Spicy sugar and gingerbread cookies And more

MICHELE ANNA JORDAN has written nearly twenty books about food, including the highly acclaimed Vinaigrettes and Other Dressings and More Than Meatballs. She has received numerous awards, including a James Beard Award, for her writing, her radio show, and her work as a chef. Today, she writes for the Santa Rosa Press Democrat and also produces and hosts Mouthful, the Wine Country’s Most Delicious Hour on KRCB-FM. She resides in San Francisco, California.

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141

Jane Peyton

SCHOOL OF BOOZE

An Insider’s Guide to Libations, Tipples, and Brews

“An intoxicating brew of drinking lore, boozy anecdotes, and hop-driven KLVWRU\ÂłWKLV LV WKH VRUW RI VFKRRO , ZLVK ,¡G JRQH WR Âľ Âł$GULDQ 7LHUQH\ -RQHV author of 1001 Beers You Must Taste Before You Die

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umans were seeking out alcohol millions of years before the word “keg� was coined. School of Booze contains everything yyou have ever wanted to know about alcoholic beverages, from how tto make absinthe to the cultural history of zythos (beer). It covers tthe discovery and invention of fermented alcohol, ancient history, ttoasting, alcohol and health, alcohol’s role in religion, origin of slang expressions, virtually every known form of alcoholic beverage and ttheir histories, temperance and prohibition movements and law, and much more.

Packed with fascinating miscellany and curious facts to entertain yyour friends at the pub, this book is an essential compendium of kknowledge about what essayist Dr. Samuel Johnson called life’s “second greatest pleasure.� It is the perfect gift for yourself, or for anyone who enjoys raising a glass to good health. Bottoms up!

• Comprehensive coverage in traditional and new media • Co-op available • Also available: The Illustrated Guide to Brewing Beer $14.95 paperback 978-1-61608-917-7

$14.99 hardcover (Can. $19.99) North America (NA) • CQ 30 ISBN 978-1-63220-663-3 5 Ÿ� x 7 Ÿ� • 240 pages 30 b/w illustrations Cooking ebook ISBN 978-1-63220-880-4 MAY

JANE PEYTON is a respected beverage writer and historian as well as the t founder of School of Booze, a company that puts on beer, cider, wine, and spirits tastings and events. Her writing has appeared in w magazines and newspapers including the Guardian and Independent.

Jane has appeared on TV and is a regular guest on BBC radio. She was named UK beer sommelier of the year for 2014 and is also the author of Beer O’Clock: Craft, Cask, and Culture. She lives in London, England. “Jane Peyton’s passion for the subject shines through on every page of this riotous, irreverent journey through the world of drink. Chock-full of fascinating drinks trivia too.� —Alice Lascelles, columnist, The Times of London and founding editor of Imbibe magazine “Whether it’s the words for ‘hangover’ in Swedish, the beer-related miracles of Brigit of Kildare, or the three classifications of a drunk in Japan, you’ll find it all in here. . . . Just like those conversations down the pub, this is a mix of fun, fancy, and facts, presented with Jane’s refreshing charisma and engaging enthusiasm.� —Susanna Forbes, editor and publisher of DrinkBritain.com

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142

Kevin Sheridan and Seamus Sheridan with Catherine Cleary

SHERIDAN’S GUIDE TO CHEESE A Guide to High-Quality Artisan Farmhouse Cheeses

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he brothers Kevin and Seamus Sheridan founded Sheridans Cheesemongers in 1995. Today, they are a brand name for cheese in Ireland, Europe, and the United States alike. Their distincttively branded crackers and biscuits are available at more than seventy retailers such as Dean & DeLuca, Murray’s, and Zingerman’s.

And together, they are a veritable cheese master class on absolutely A everything you could possibly want to know about not only the ggreat cheeses of the world but also the fascinating little handcrafted cheeses, those individual masterworks that showcase some cheese maker’s genius, and the specialty cheeses you may not think of first but may find that you enjoy far more than some of the bigger names. b

• Targeted promotion to the gourmet community • Co-op available

IIn the Sheridan brothers’ first book, both novice cheese lovers and mature connoisseurs alike will share in the brothers’ profound kknowledge of and love for cheese. Kevin and Seamus’s knowledge on tthe subject is certainly worth hearing and reading. This compendium iis designed to be an indispensable handbook on cheese, including a country-by-country and style-by-style guide to cheeses of the world, and heaps of practical advice on selecting, buying, aging, and storing cheese, as well as tasting notes to help you appreciate every kind you try; an invaluable resource for assembling an ideal cheese plate; wine- and flavor-pairing notes; and even, here and there, a few useful recipes (such as a simply perfect risotto, taught to Seamus in Italy by a Parmesan maker).

KEVIN SHERIDAN is the co-owner of Sheridans Cheesemongers, an internationally well-known brand of high-quality Irish cheeses sold in the United States at Whole Foods and Zabars. He lives in Galway, Ireland.

$29.99 hardcover (Can. $37.99) World (W) • CQ 18 ISBN 978-1-63220-631-2 8 ½� x 11� • 208 pages Cooking ebook ISBN 978-1-63220-777-7 MAY

SEAMUS SHERIDAN is the co-owner of Sheridans Cheesemongers, an internationally well-known brand of high-quality Irish cheeses sold in the United States at Whole Foods and Zabars. He lives in Galway, Ireland.

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149

Amanda Schulman and Hannah Widell

SWEDISH SUMMER FEASTS

Favorite Recipes for Picnics, Brunches, and Barbecues by the Beach

The summer of your culinary dreams!

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ach summer, three sisters and their families meet at their summer cottage by the coast of Sweden. There ensue glorious lazy days of relaxation by the water and cooking light rustic meals to eat by b the light of the fading sun.

There’s something special about Swedish summers: the late evenings, Th the t vast empty beaches, and the need to enjoy every minute because the t darkest nights are right around the corner.

Food is naturally one of the highlights of the summer vacation, and in i Swedish Summer Feasts, the sisters and their families share their favorite recipes and moments: picnics by the beach, long barbecues f in i the evening, brunches that last all day, baking in the rain, parties, drinks, and snacks.

Enjoy your summer and feast on:

• Targeted promotion to the cooking community • Co-op available • Also available: Swedish Cakes and Cookies $17.95 hardcover 978-1-60239-262-5

• • • •

Pickled herring dip Poached salmon Mini raspberry muffins Orange and ginger marmalade

Swedish Summer Feasts serves up recipes and inspiration for all the days of the summer. Whether you’re at the beach house or dreaming to be, the flavors of the seasonal ingredients, the atmospheric photos, and the times you’ll have enjoying these dishes will make this a summer to remember forever.

AMANDA SCHULMAN and HANNAH WIDELL run the media com$24.99 hardcover (Can. $31.99) World English (W) • CQ 18 ISBN 978-1-62914-660-7 ô¾ [ Ɏ¾ ‡ SDJHV 93 color photographs Cooking ebook ISBN 978-1-63450-111-8 MAY

pany Perfect Day and are lifestyle bloggers. They are the hosts of the television program At Dinner with Hannah and Amanda. They live in Sweden.

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146

Carlota Mañez

NO GLUTEN, NO PROBLEM

A Handy Guide to Celiac Disease—with Advice and 80 Recipes

A practical guide to overcoming the challenge of a gluten-free diet.

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f you have celiac disease, you will know how difficult life without gluten can be. This book aims to help you live a gluten-free life in tthe simplest, most effective way.

IIn the first part, you will learn all that you need to know about gluten and celiac disease: how the disease is caused, how to recognize the symptoms, how to diagnose it, and how to treat it. This disease is one of the most habitual chronic illnesses worldwide, afflicting people of all ages, and its symptoms are varied.

IIn the second part, No Gluten, No Problem teaches you how to prepare p appetizing recipes for those afflicted with celiac disease. And if you’re someone who always eats out, advice is provided for when you y go g away on vacation or out to eat. You will learn which foods contain gluten, as well as dietary recommendations and natural ways to keep g your health in order. y In I this complete manual, you will also discover: • Targeted promotion to the gluten gluten-free free community • Co-op available • Also available: The Gluten-Free Quintessential Quinoa Cookbook $17.95 hardcover 978-1-62087-699-2

$14.99 paperback original (Can. $19.99) World English (W) • CQ 24 ISBN 978-1-63220-326-7 5 ½” x 8 ¼” • 192 pages 24 color photographs Cooking ebook ISBN 978-1-63220-859-0 MAY

• • • • •

Celiac disease: in-depth coverage Gluten-free diet: control what you eat Dietary recommendations and other natural means Cooking for celiac: delicious, simple recipes And much more!

CARLOTA MAÑEZ is a journalist with significant experience in health magazines and personal well-being. She lives in Spain.

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207

Bonnie Matthews

HOT AND HIP GRILLING SECRETS A Fresh Look at Cooking with Fire

What’s the secret to delicious, fast, and healthy cooking? Matches and a grill.

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f you think grilling is just for burgers and hot dogs, think again.

Hot and Hip Grilling Secrets is the exciting new cookbook that shows you how much more your grill can do, and how easy and fun it is i to cook with fire. Prepare for the week by grilling up flavorful meat and veggies for salads and wraps. Whip up a healthy weeknight stirfry f your whole family will love. Host a party without spending the whole day in the kitchen! You won’t believe how many delicious apw petizers, entrées, sides, and even desserts you can make on the grill: p • • • • • • •

• Targeted promotion to the cooking community • Co-op available • Also available: The Ultimate Guide to Grilling $14.95 paperback 978-1-61608-067-9

Tandoori chicken kabobs with grilled tomatoes Grilled mandarin slaw with peanuts and shrimp Salmon filet grilled on a cedar plank with cherry salsa Rib eye steak with a red rooibos tea rub Grilled zucchini nachos Toasted granola peach crisp And many more!

Hot H and Hip Grilling Secrets also gives readers a crash course on the tools and techniques that make grilling easier without breaking the bank, plus different types of grilling for all lifestyles and budgets.

The book also features gorgeous full-color photographs sure to get you fired up for your new favorite way to cook!

BONNIE MATTHEWS lost 130 pounds when she began healthy cooking, launching her into a career focused on inspiring others to eat well and live well. She has appeared on The Doctor Oz Show in America, sharing her weight loss transformation story, and is a Wellness Warrior blogger at doctoroz.com. Matthews is the author of The Freekeh Cookbook. She lives in Minneapolis, Minnesota.

$19.99 hardcover (Can. $25.99) World (W) • CQ 20 ISBN 978-1-63220-292-5 7 ½” x 10 ½” • 128 pages 75 color photographs Cooking ebook ISBN 978-1-63220-753-1 JUNE

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Oliver Brachat

SEE IT, COOK IT

Easy-to-Do, Fool-Proof Recipes for the Would-Be Gourmet

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f you’ve ever shown even the slightest interest in cooking, you’ve probably accumulated quite a wealth of cookbooks over the yyears—some that you probably haven’t even opened more than once or twice. This cookbook, however, is too useful to ever begin gatheriing dust in your home.

• Targeted promotion to the cooking community • Co-op available

With over fifty stunning photographs, just flipping through the W pages is akin to touring a gallery of food-based art. See It, Cook It’s p mouthwatering entrÊes range from pumpkin soup, to quiche, to classic crème brÝlÊe. The book is divided into starters, main courses, and desserts. Each recipe includes a gorgeous double-page spread with p photographs of the raw ingredients required, a shot of the completed dish, and charming handwritten cooking instructions. Some fan favorites are: • • • • •

Indian pineapple curry Spaghetti pizza Ratatouille-paella Raspberry cupcakes And mushroom risotto!

The recipes are simple yet creative—perfect for impressing guests, or having an effortlessly delicious dinner with your family. See It, Cook It! is full of gorgeous images, delectable food, and delicious fun!

OLIVER BRACHAT trained as a chef in Black Forest, Germany. After

$14.99 hardcover (Can. $19.99) World (W) • CQ 24 ISBN 978-1-63220-672-5 9� x 8 ½� • 64 pages 55 color photographs Cooking ebook ISBN 978-1-63220-906-1 JUNE

working for a handful of top German restaurants, he discovered his love for photography while vacationing in the United States. He joined Christian Teubner’s studio for food photography and trained as a food stylist. His work has been published in countless cookbooks, culinary magazines, and food websites, sometimes under the pseudonym Marc O. Finley. He lives in Dßsseldorf, Germany.

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Tobias Rauschenberger Photography by Oliver Brachat

THE VEGETABLE GARDEN COOKBOOK 60 Recipes to Enjoy Your Homegrown Produce

Experience the delicious possibilities of cooking with homegrown vegetables.

I

n this vivid, beautifully styled cookbook, you will find gardenfresh recipes centered on twenty-three all-star vegetables you can ggrow in your own home garden. The vegetables featured are eggplant, cauliflower, beans, broccoli, mushrooms, asparagus, peas, fennel, cucumbers, potatoes, corn, squash, chard, carrots, peppers, parsnips, rradishes, beets, spinach, tomatoes, cabbage, zucchini, and onions.

IImagine sun-ripened tomatoes, crisp carrots, and aromatic fennel ttaking center stage in your next meal. This book is brimming with an array of colorful recipes, from healthy soups and salads, to appetizers, quiches, snacks, and entrées. And although the focus is on the fresh vvegetables, there’s a little something for everyone; some recipes are vvegan, some are vegetarian, and some include meat. Some favorites iinclude creamy pea soup with bacon foam, stuffed zucchini rolls, Hungarian goulash, beet pizza, and an Asian chard and honey duck sandwich.

• Targeted promotion to the cooking community • Targeted promotion to the gardening community • Co-op available • Also available: Grow Your Own Fruits and Vegetables $12.95 hardcover 978-1-61608-410-3

Not only does The Vegetable Garden Cookbook include sixty savory and creative recipes, but it also offer tips for cultivating, harvesting, and preparing homegrown vegetables. This gorgeous book is a musthave for every veggie lover—and its rich and vibrant recipes are sure to inspire even the most stubborn carnivores to incorporate more vegetables into their diets.

TOBIAS RAUSCHENBERGER, born in 1983, is a trained and internationally experienced chef. He has been working as food stylist and cookbook author since 2009. He lives and works in Düsseldorf, Germany.

OLIVER BRACHAT trained as a chef in Black Forest, Germany. After $24.99 hardcover (Can. $29.99) World English (W) • CQ 20 ISBN 978-1-63220-673-2 7 ½” x 9” • 176 pages 80 color photographs Cooking ebook ISBN 978-1-63220-907-8 JUNE

working for a handful of top German restaurants he discovered his love for photography while vacationing in the United States. He joined Christian Teubner’s studio for food photography and trained as a food stylist. His work has been published in countless cookbooks, culinary magazines, and food websites, sometimes under the pseudonym Marc O. Finley. He lives in Düsseldorf, Germany.

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Susanna Holt, PhD

EAT WELL LIVE WELL WITH GLUTEN INTOLERANCE Gluten-Free Recipes and Tips

More than one hundred delicious gluten-free recipes!

M

aintaining a gluten-free diet—a vital part of a healthy lifestyle with celiac disease or gluten intolerance—can be a serious challenge. Eat Well Live Well with Gluten Intolerance can help.

With W the 150 delicious recipes included here—such as pumpkin feta cheese pizza and flourless chocolate walnut cake—eating well has never been so simple or so tasty! Each recipe includes easy, step-bystep instructions and detailed dietary information, and the beautiful photos will get you excited about cooking for health and pleasure. p Here you’ll also learn what unlikely foods may contain gluten (dill pickles and sausage, for example) and which foods will make you feel p your best. Try these simple and delicious dishes: y

• Targeted promotion to the gluten-free gluten free community • Co-op available • Also available: Eat Well Live Well with High Cholesterol $12.95 paperback 978-1-60239-674-6

• • • • • • • • •

Eggplant sambal Mini potato and leek quiches Seafood risotto Red lentil and parsnip soup Herb-crusted lamb roast Chicken and leek pie Poached pears in vanilla-lemon syrup Rhubarb muffins Pumpkin and coconut tart

This handsome full-color book is the inspiration you need to eat well and live well.

SUSANNA HOLT, PHD, is a dietitian with over ten years of experience in nutrition research. She lives in Australia. $12.99 paperback original (Can. $16.99) North America (NA) • CQ 24 ISBN 978-1-63220-446-2 õµ [ öµ SDJHV 100 color photographs Cooking ebook ISBN 978-1-63450-113-2 JUNE

Previous edition: 978-1-60239-673-9

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210

Smilla Luuk

FABULOUS GLUTEN-FREE BAKING

Gluten-Free Recipes and Clever Tips for Pizza, Cupcakes, Pancakes, and Much More

Don’t let your gluten intolerance get in the way of your baking.

W

hen Smilla was five years old, she was diagnosed with celiac disease, but this did not stop her from pursuing her love for baking. In this book, she proves that being gluten intolerant doesn’t b mean you have to give up your love for pasta and carbs.

Smilla shares some of her favorite recipes, tips, and tricks to liviing gluten-free without sacrificing baked goods. Readers will learn how to adapt muffins, brownies, macaroons, pasta, and pizza to h ttheir dietary needs.

Recipes include: • • • • • Targeted promotion to the gluten gluten-free free community • Targeted promotion to the baking community • Co-op available • Also available: Gluten-Free Miniature Desserts $14.95 paperback 978-1-62636-024-2

$14.99 hardcover (Can. $19.99) World English (W) • CQ 24 ISBN 978-1-63220-474-5 6 ½” x 8 ¼” • 80 pages 45 color photographs Cooking ebook ISBN 978-1-63450-109-5 JUNE

Sticky fudge cake Heavenly chocolate-smothered brownies Mardi Gras cream buns Apple salad with rolled oats

While gluten-free baking is nothing new, Smilla’s love and enthusiasm for baking and her personal experience with gluten intolerance make this book stand out among others of the same subject matter.

Readers are sure to fall in love with Smilla and her various fun and delicious recipes.

SMILLA LUUK has loved to bake for as long as she can remember.

When she was four, she wanted to open a café called Café Cuddles.

About a year later, she was diagnosed with celiac disease and had to adapt to her gluten intolerance. But this did not stop her from baking. Smilla lives in Sweden.

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212

Birgitta Höglund

LOW CARB HIGH FAT BARBECUE

80 Healthy LCHF Recipes for Summer Grilling, Sauces, Salads, and Desserts

Summer food with barbecue, salads, sauces, and desserts.

S

ummertime brings many things: warm weather, vacations, sandy beaches—and barbecues. It might seem impossible to plan a menu of healthy food for the backyard cookout or a picnic. But grilled meats and seafood are perfect for the low carb high fat (LCHF) diet, which emphasizes proteins and vegetables over sugar and flour.

Low L Carb High Fat Barbecue contains eighty delicious recipes for grilled food and tasty side dishes. Marinades, sauces, and other delicious f accompaniments add variety and make grilling fun. Recipes include:

• Targeted promotion to the cooking community • Co-op available • Also available: The Low Carb High Fat Cookbook $19.95 hardcover 978-1-62087-783-8

• • • • • • • •

Rhubarb and pepper chutney Spicy béarnaise and chili hollandaise sauces Saffron-marinated fish skewers Red wine–marinated lamb chops Prosciutto-wrapped stuffed chicken thighs Grilled portabello mushrooms Three vegetable gratins And many more!

Birgitta Höglund is a trained chef with a popular blog, Birgitta Höglund’s Food (Birgitta Höglund’s Mat). She has personal experience following an LCHF diet, and her LCHF recipes in this book are also crafted for the glycemic index (GI) and paleo diets. Many people simply prefer to eat natural food without preservatives, and Low Carb High Fat Barbecue is here to provide fun food that’s healthy for the whole family.

BIRGITTA HÖGLUND worked as a restaurant chef for eighteen years

$24.99 hardcover (Can. $31.99) World (W) • CQ 20 ISBN 978-1-63220-532-2 öµ [ ôµ SDJHV 70 color photographs Cooking ebook ISBN 978-1-63220-933-7 JUNE

and has experience from many restaurants. After suffering from both a severe back injury and fibromyalgia, she was able to regain her health by following a low carb high fat diet—a regimen she began five years ago. She now writes about food in several blogs, newspapers, and cookbooks. Her cooking style is characterized by local, simple, and natural ingredients, free of gluten and with very few carbohydrates. Birgitta lives in northern Sweden, in Östersund, Jämtland, and spends winter in Alanya, Turkey.

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Paul Kautz

THE CAMPSIDE GUIDE TO DUTCH OVEN COOKING

66 Easy, Delicious Recipes for Backpackers, Day Hikers, and Campers

The Dutch oven is the food lover’s answer to amazing camping food.

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he cast-iron Dutch oven is a classic workhorse for any camp cook, perfect for whipping up one-pot meals for breakfast, dinner, desserts, and beyond. Shared here in this compact, ready-made gguide are sixty-six recipes and accompanying color photos that provvide a delicious springboard for the new outdoor cook to launch his efforts at keeping fellow campers happily fed in the wild.

IIn addition to detailed and flavorful recipes, The Campside Guide to Dutch Oven Cooking includes helpful advice on heating for differD ent cooking styles, maintaining even cooking temperatures, cleaniing and protecting your Dutch oven, and even tips on choosing the Dutch oven that’s right for you. Readers will also find cooking hints D and a list of useful accessories to ensure you have all the skills and ttools to cook many easy outdoor meals.

• Targeted promotion to the cooking community • Co-op available • Also available: Cast Iron Cookbook $15.95 paperback 978-1-62087-260-4

The recipes in this book are tasty and fun as presented, but author Th Paul Kautz asks readers not to limit themselves to use them exactly as tthey are written. Go ahead and swap nutmeg for cinnamon, exchange pork for beef, or replace cheddar with pepper jack—experiment!

Kautz’s sincere hope is that this book will make readers more comfortable and confident in their outdoor cast-iron cooking. It is a great starting place for any less experienced camp cooks and provides the essentials to make full, hearty meals, such as: Armadillo Eggs, McPancakes, Stromboli, or Bow Tie Soup. The beauty of these recipes is their versatility: after enjoying them in the wilds, you can also enjoy your favorites at home. Cook on!

PAUL KAUTZ is a freelance writer and website developer, special-

$14.99 paperback original (Can. $19.99) World (W) • CQ 30 ISBN 978-1-63220-522-3 6” x 8” • 144 pages 66 color photographs Cooking ebook ISBN 978-1-63220-910-8 JUNE

izing in content about camping and wilderness skills. His Dutch oven experience comes from fourteen years of camping and cooking outdoors with his two sons. Besides outdoor cooking, Kautz enjoys long-distance hiking and blogging, in real time, from the trail—he hikes over two thousand per year. When not cooking around the fire or hiking, Kautz leads training in Leave No Trace, the Red Cross, and lightweight packing to youths and adults preparing for their own wilderness adventures. You can visit Kautz at DutchOvenDude. com. He resides in Eden Prairie, Minnesota.

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261

Autumn Skoczen

TIPSY TREATS

Alcohol-Infused Cupcakes, Marshmallows, Martini Gels, Ice Spheres, Cocktail Bubbles, Popsicles, and More!

You can have your cake and drink it too!

T

here is nothing better than dessert that has been sweetly (and sinfully) combined with your favorite cocktail! Alcohol-infused desserts are nothing new, but the alcohol is usually added before the baking process so the final product has only a hint of vodka, brandy, b or scotch left—and none of the kick.

Autumn Skoczen wanted the full effect of alcohol in her desserts, so A she developed the first-ever cupcake shot. She adds the alcohol to each dessert after baking so that none of it burns out. And now she is shariing over fifty of her exotic, flavorful, and creative recipes in Tipsy Treats!

• Targeted promotion to the cooking community • Co-op available

Along with information about the basics of baking with alcohol A and common problems and solutions, Skoczen shares her unique alcohol-infused recipes for: • • • • • • •

Cupcakes and cakes Frostings, fillings, and fruit Jello and pudding shots Marshmallows Popsicles and ice cream Brownies And more!

Skoczen also explains how sugar and alcohol work with heat and cold, what to do if your frosting is too runny, how to fix popsicles that didn’t freeze the first time around, and other ins and outs of baking with alcohol.

AUTUMN SKOCZEN first got the idea for cupcake shots when she was $19.99 hardcover (Can. $25.99) World (W) • CQ 20 ISBN 978-1-63220-692-3 7 ½” x 7 ½” • 160 pages Cooking ebook ISBN 978-1-63220-993-1 JULY

visiting Australia. When she came back to the States, she tinkered and experimented until finally developing the most incredible, edible alcoholic cupcake . . . the first ever cupcake shot! She is the owner of her bakery, Auts Tipse Treats, which she opened in 2011. In 2014, she pioneered the new liquor laws regulating the use of liquor in confections, and hers was the first company to receive the new liquor license, paving the way for other companies that also use alcohol in their baked goods. She lives with her husband and two sons in Cleveland, Ohio.

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262

Susan Crowther Foreword by Master Chef Roland G. Henin

THE VEGETARIAN CHEF

Mastering the Art of Recipe-Free Cooking

“This information-packed book—part memoir, part recipe-free instruction— KXPV ZLWK WKH FRQYLFWLRQ RI D WDOHQWHG NQRZOHGJHDEOH FRRN Âľ —Crescent Dragonwagon, James Beard Award–winning author

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hanks to the constant availability of takeout, frozen dinners, and fast-food restaurants, for the majority of Americans, cooking has become a spectator sport—an entertaining activity you watch h on television, but not something to try at home. The Vegetarian Chef iis a warm and funny instructional guide that addresses this issue head-on. Rather than simply collecting recipes, author, chef, caterer, h and nutritionist Susan Crowther offers people something even more useful—an understanding of how to cook. The Vegetarian Chef is a u commonsensical and creative approach to preparing delicious plantbased meals, focusing on principles, intuition, and integrity. Cookb iing is also explored holistically, incorporating aspects such as local iingredients and “green cooking.�

• Targeted promotion to the cooking community • Co-op available • Also available: Cast Iron Cooking for Vegetarians $14.95 paperback 978-1-62914-324-8

From preparing simple salad dressings to simmering soup stocks to kkneading dough for bread, Crowther takes the intimidation factor out of cooking by giving readers the basic information and tools they need ffor culinary success. Once you understand a few basic rules and generally what ingredients in what proportions are necessary for certain dishes, you’ll be free to confidently experiment with all sorts of culinary creations. With a handful of easy-to-follow cooking time charts and shopping lists, plenty of warm advice, and a pinch of humor, Crowther welcomes aspiring cooks on a fun and exciting culinary adventure.

SUSAN CROWTHER graduated from the Culinary Institute of America and eventually ran her own catering business—Susie’s Menu. Susan’s passions encompass cooking, writing, and health. She has worn several hats: cook, chef, caterer, nutritionist, massage therapist, health educator, college professor, and mom. Visit The No Recipe Cookbook at www. norecipecookbook.com. Susan lives in Brattleboro, Vermont.

ROLAND G. HENIN serves as corporate chef for Delaware North $16.99 paperback original (Can. $21.99) World (W) • CQ 20 ISBN 978-1-63220-329-8 8� x 10� • 208 pages 115 color illustrations 35 color photographs Cooking ebook ISBN 978-1-63220-755-5 JULY

Companies. He was the director of the culinary arts department at the Art Institute of Seattle and, in 1992, was the coach of the gold medal US Culinary Team, helping the American chefs bring home the World Cup from Luxembourg. Chef Henin was educated at the College Moderne in Nancy, France. He was designated a certified executive chef in 1979 and a certified culinary educator in 1982 by the American Culinary Federation. In 1983 Chef Henin earned the coveted honor of Certified Master Chef, one of approximately sixty in the United States.

SKYHORSE • SPRING 2015

Michele Anna Jordan Foreword by M. F. K. Fisher

•

259

THE GOOD COOK’S BOOK OF OIL AND VINEGAR 100 Recipes for One of the World’s Most Important Culinary Duos

´0LFKHOH -RUGDQ NQRZV KHU IRRG DQG VKH NQRZV KRZ WR ZULWH DERXW LW ¾ —San Francisco Examiner

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hat is extra virgin olive oil, and how do you find the best kind?

How do you cook with flavored vinegars, and should they be bought or made at home? What are the best oils for frying? How b does the strength of a vinegar influence a recipe?

The Good Cook’s Book of Oil and Vinegar answers these and many other questions about this important culinary duo. The most comprehensive oil and vinegar guide available today, it offers key scientific, nutrittional, and culinary facts as well as interesting history behind oil and vvinegar. In addition, award-winning author Michele Anna Jordan shows how a distinctive oil or vinegar can add spark to a meal. She showcases a whole realm of delicious cooking with recipes such as:

• Targeted promotion to the cooking community • Co-op available

$14.99 hardcover (Can. $19.99) World (W) • CQ 24 ISBN 978-1-63220-587-2 6� x 8� • 272 pages 30 color photographs Cooking ebook ISBN 978-1-63450-014-2 JULY

Previous edition: 978-0-201-57075-5

• • • • • • • •

Bruschetta Fall fruit gazpacho Scallops primavera Roasted peppers balsamico Sicilian orange salad Apricot, persimmon, and cranberry chutneys Fruit, garlic, herb, ginger, and rose petal flavored vinegars And more

MICHELE ANNA JORDAN has written nearly twenty books about food, including the highly acclaimed Vinaigrettes and Other Dressings and More Than Meatballs. She has received numerous awards, including a James Beard Award, for her writing, her radio show, and her work as a chef. Today, she writes for the Santa Rosa Press Democrat and also produces and hosts Mouthful, the Wine Country’s Most Delicious Hour on KRCB-FM. She resides in San Francisco, California.

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260

Michele Anna Jordan

THE GOOD COOK’S JOURNAL A Food Lover’s Record and Recipe Book

An invaluable resource to help cooks organize all aspects of their culinary lives.

F

rom the author of the Good Cooks series, The Good Cook’s Journal is the perfect place to record all that you’ve learned while reading about and working with ingredients such as salt, pepper, tomatoes, mustard, oils, vinegars, and more.

You can use this journal as your food diary, a menu planner, and Y an organizer, but the purpose it will serve most often is that of a source of inspiration. Here, you can record memorable meals, likes and dislikes of friends and family, and the names and locations of yyour favorite suppliers and stores.

IIn addition to offering a convenient place to record your own personal food story, The Good Cook’s Journal may also act as a resource, ffull of information about seasonal foods, storage requirements, cookbook conversions, and basic recipes that will help you craft your own recipes and menus.

• Targeted promotion to the cooking community • Co-op available

The recipes, tips, suggestions, quotes, and anecdotes throughout this journal will assist you in being a good cook and a happy eater.

MICHELE ANNA JORDAN has written nearly twenty books about food, including the highly acclaimed Vinaigrettes and Other Dressings and More Than Meatballs. She has received numerous awards, including a James Beard Award, for her writing, her radio show, and her work as a chef. Today, she writes for the Santa Rosa Press Democrat and also produces and hosts Mouthful, the Wine Country’s Most Delicious Hour on KRCB-FM. She resides in San Francisco, California.

$14.99 hardcover (Can. $19.99) World (W) • CQ 24 ISBN 978-1-63220-583-4 7 ¼” x 9” • 240 pages 30 color photographs Cooking JULY

Previous edition: 978-0-201-40659-7

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241

María del Mar Gómez

JUICE IT UP

52 Easy Dairy-Free Drinks Using Grains, Nuts, Vegetables, and More

Learn to prepare vegetable milks that are nutritious and delicious!

A

nimal milk is one of the most basic ingredients in many people’s diets. But recent studies show us that the consumption of animal milk presents, especially for adults, more problems than advantages. Did you know, for example, that our bodies can’t process tthe majority of the calcium that comes from animal milk? Or that tthe calcium from some vegetables is more sufficient?

With this book, you will learn to prepare, quickly and easily, a large W vvariety of vegetable milks that are as nutritious as they are tasty.

IIncluded is information regarding:

• Targeted promotion to the healthy living community • Co-op available • Also available: Superfood Juices, Smoothies & Drinks $16.95 hardcover 978-1-62914-592-1

• • • • • • •

The benefits of vegetable milks The best alternatives to sugar How to prepare rice milks, soy milks, barley milks, oat milks, coconut milks, and almond milks Horchata drinks and other healthy beverages The best substitutes for tea and coffee How to make malted milks And more!

MARÍA DEL MAR GÓMEZ is certified in naturopathy, dietetics, and nutrition and collaborates on many forms of media. She also runs vegetarian cooking workshops, in which she teaches students how to prepare vegetable milks, as well as cosmetic workshops, in which she uses plant extracts and other natural products. She has published the book Jabones y fragancias artesanales. She lives in Mexico City, Mexico.

$16.99 hardcover (Can. $21.99) World English (W) • CQ 24 ISBN 978-1-63220-489-9 7 ½” x 7 ½” • 128 pages 35 color photographs Cooking ebook ISBN 978-1-63220-744-9 JULY

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243

Daniella Chace, MSc, CN

HEALING SMOOTHIES

100 Research-Based, Delicious Recipes That Provide Nutrition Support for Cancer Prevention and Recovery

Fight cancer and help prevent recurrence with these delicious smoothies!

O

ver the last few years there has been a tremendous surge in research identifying the specific nutrients that have the ability to change the course of cancer. With a clearer understanding of the role tthat food nutrients, toxins, and microflora play in disease prevention and development, we have some of the long-sought answers to our questions about what triggers, promotes, heals, and prevents cancer.

Chace offers medicinally potent smoothie recipes that taste great and provide cancer protective and healing nutrients, such as:

• Targeted promotion to the healthy living community • Targeted promotion to the cancer survivor community • Co-op available • Also available: The Healthy Smoothie Bible $16.95 hardcover 978-1-62873-712-7

• • • • • • • • • •

Banana coconut cocoa cream Banana ginger dream Basil berry citrus Carotenoid crush Cherry berry lime Creamy citrus berry Kumquat berry cherry Tangerine currant citrus Watermelon blackberry and ginger And many more!

The ingredients section of the book provides more than sixty cancerhealing foods that are perfect smoothie additions. Cancer patients and their care providers can use these smoothie recipes or create their own from the ingredients list to help heal and nourish the patient throughout the treatment process. In addition, many of the nutrients in these smoothies have been found to support remission and reduce the risk for cancer recurrence.

DANIELLA CHACE, MSC, CN, is a medical nutrition therapist and the $16.99 paperback original (Can. $21.99) World (W) • CQ 18 ISBN 978-1-63220-447-9 7 ½” x 7 ½” • 160 pages Health & Fitness ebook ISBN 978-1-63220-759-3 JULY

creator of NADb (a nutrition research database) and NutriSigns™, which addresses shoppers’ health questions via in-store signage, as well as the iEat for Life suite of applications for mobile devices. She is the creator and host of the Nutrition Minute radio program, which will be available soon to National Public Radio stations and listeners via npr.org. She is the author of several books including Smoothies for Life and Breast Cancer Healing and Prevention. She lives in Port Townsend, Washington.

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293

Madelyn and John Fernstrom

DON’T EAT THIS IF YOU’RE TAKING THAT The Hidden Risk of Mixing Food and Medicine

NBC Today Show’s nutrition and diet guru Madelyn Fernstrom presents the ultimate guide to food and medicine interaction.

W

hile no one wants to take medication to treat diabetes, high blood pressure, heart disease, or other ailments, for millions of people, this is a daily reality. Seven out of ten Americans take prescription drugs. But when it comes to food and medicine interacp ttions, what you don’t know can harm your health.

Don’t Eat This If You’re Taking That takes the mystery out of food D and medications, providing an easy-to-use guide for anyone taking a medication—short term or long term—and foods to avoid that can iinterfere with the action of the medication. Readers can easily find a medication, see what foods to avoid, and make some smart swaps.

Small diet changes taken from Dr. Madelyn Fernstrom’s advice will h have big health payoffs!

W We all believe a diet rich in colorful fruits and vegetables, lean protteins, whole grains, and low-fat dairy products are all part of healthy eating—right? Not always. Consumers can easily personalize their h healthiest eating plan to work with not against their medications.

• Comprehensive coverage in traditional and new media • Targeted promotion to the healthy living community • Co-op available

A An added bonus in each chapter is a Dietary Supplements Alert box, providing the most up-to-date information on interactions with vitamins, minerals, and other dietary supplements.

MADELYN FERNSTROM, PHD, CNS, is a national health expert and the on-air NBC News health and diet editor, as well as the diet and nutrition editor for the Today Show. She is also the health editor-at-large for NBC.com and Today.com. She has published more than one hundred research papers and several books, including The Real You Diet and The Runner’s Diet. She lives in New York.

$25.99 hardcover (Can. $32.99) World (W) • CQ 30 ISBN 978-1-63220-452-3 5½” x 6½” • 272 pages Health & Fitness ebook ISBN 978-1-63220-925-2 AUGUST

JOHN FERNSTROM, PHD, is an award-winning neuroscientist and professor of psychiatry and pharmacology at the University of Pittsburgh School of Medicine.

“As a contributor on Today . . . Madelyn serves up no-nonsense nutritional advice that is always easy to digest. Madelyn Fernstrom as your personal guide to a better ‘you’—now that’s a recipe for success!” —Meredith Vieira, former coanchor of NBC’s Today Show

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311

Jennifer Browne

VEGETARIAN COMFORT FOODS

The Happy Healthy Gut Guide to Delicious Plant-Based Cooking

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ood is the mind and body’s single-most important form of nourishment. Our bodies’ capacity for growth and repair directly correlates to the fuel we put into them, and food is that fuel. By eating r mindfully, we can not only steer the course of our health to reach its peak, but also enjoy the ride along the way. p After a decade-long struggle with IBS, Jennifer Browne discovered A that the path to health is no further than the walk to the refrigt erator. Vegetarian Comfort Foods couples the healing power of whole, plant-based, mindfully chosen food with creative recipes to please p our palates and diminish our ailments. Starting with the necessary kitchen tools, pantry prerequisites, and cleansing instructions, the k f foundation is set for more than seventy-five recipes, such as:

• Targeted promotion to the vegetarian community • Co-op available • Also available: The Paleo Comfort Foods Bible $17.95 hardcover 978-1-62873-620-5

• • • • • • • • • •

Berry-rhubarb smoothie Banana walnut pancakes Roasted squash with apple and eggplant Warm steamed green salad Tangy lentil salad Thai red curry Sweet & sour tofu stir-fry Pink salt brownies Chocolate chia pudding And many more!

JENNIFER BROWNE completed her bachelor of arts degree in

$17.99 hardcover (Can. $22.99) World (W) • CQ 24 ISBN 978-1-63220-332-8 6 ½” x 8 ½” • 192 pages 50 color photographs Cooking ebook ISBN 978-1-63220-747-0 AUGUST

English literature at the University of the Fraser Valley, and has a certificate in plant-based nutrition from the T. Colin Campbell Center for Nutrition Studies. Although diagnosed with IBS in 2001, she has been symptom-free since the fall of 2010, which coincides with her adoption of a plant-based diet. Jennifer is an advocate for nutrition education and an award-winning member of the National Association of Nutrition Professionals (NANP). She is the author of Happy Healthy Gut and lives with her husband and three children just outside of Vancouver, British Columbia.

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Virginia Horstmann

SUGAR, CINNAMON, AND LOVE

More Than 70 Elegant Cakes, Pies, Tarts, and Cookies Made Easy

A wonderland of sweet treats and classic desserts.

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resh, cheerful, and vibrant: meet Virginia Horstmann. Famous in Germany for her charming cooking blog, Sugar, Cinnamon, and Love, Virginia delivers just that as she welcomes us into her sugary kitchen with her debut cookbook. With beautiful full-color iimages throughout, this book offers seventy-eight recipes of refinedyyet-simple, classic desserts.

With recipes that range from lighter treats to sinfully rich delights, W tthe book is broken down into five sections, Small Sweet Sins, For tthe Cake Plate, From the Cookie Jar, French Tarts & American Pies, and last but not least, In Chocolate Heaven. Readers will enjoy such dishes as:

• Targeted promotion to the cooking community • Co-op available • Also available: The Big Book of Desserts and Pastries $19.95 hardcover 978-1-62087-050-1

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Apple and carrot walnut cake with caramelized walnuts Chocolate truffle tart Cherry-banana cheesecake Coconut-chocolate scones Mini-donuts Cherry galettes And more!

Virginia Horstmann’s collection of delightful treats is elegant and diverse; cookie lovers, cake lovers, fruit lovers, chocoholics—there’s something beautiful and delicious for every kind of sweet tooth imaginable. The presentation alone of each dessert is enough to make your mouth water. Indulge yourself in these dreamy confections!

VIRGINIA HORSTMANN, known affectionately as Jeanny, really loves

$19.99 hardcover (Can. $25.99) World English (W) • CQ 20 ISBN 978-1-63220-671-8 ôµ [ öµ SDJHV 80 color photographs Cooking ebook ISBN 978-1-63220-905-4 AUGUST

cake. Her passion for creating and photographing desserts as pretty as gifts led her to found her blog Zucker, Zimt, und Liebe (Sugar, Cinnamon, and Love) in 2012, where she shares her best recipes and photos as well as short anecdotes about her life. Jeanny lives with her family in Bremen, Germany.

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Bonnie Matthews

HOT AND HIP HEALTHY GLUTEN-FREE COOKING 75 Healthy Recipes to Spice Up Your Kitchen

Dozens of recipes that prove gluten-free doesn’t mean taste-free.

because you’ve gone gluten-free doesn’t mean you have to stop Just eating the foods you love—not even bread, pasta, and dessert! Hot and Hip Gluten-Free Cooking makes it easy to enjoy all the benefits of a gluten-free diet while indulging in home-cooked meals that are as delicious as they are easy to make. Hot and Hip Gluten-Free Cooking features a wide variety of wholesome and tempting recipes that will satisfy both your passion for good food and your gluten-free t lifestyle: l • •

• Targeted promotion to the gluten gluten-free free community • Co-op available

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Mesquite flour savory breakfast muffins Grilled panini with buffalo mozzarella, roasted red peppers, and sun-dried tomatoes Homemade ravioli with yam filling and sage butter Ahi tuna kebabs over buckwheat noodles with miso sauce Crusted chicken with fire-roasted tomato sauce Pear and cranberry crisp Chocolate biscotti with chipotle spice And many more!

This book also includes a helpful guide to stocking your kitchen with gluten-free staples and substitutes, and sumptuous full-color photographs that will inspire your inner chef. Hot and Hip GlutenFree Cooking is a no-nonsense guide to cooking great, healthy food for your badass, gluten-free life.

BONNIE MATTHEWS lost 130 pounds when she began healthy

$19.99 hardcover (Can. $25.99) World (W) • CQ 20 ISBN 978-1-63220-291-8 7 ½” x 10 ½” • 176 pages 75 color photographs Cooking ebook ISBN 978-1-63220-752-4 AUGUST

cooking, launching her into a career focused on inspiring others to eat well and live well. She has appeared on The Doctor Oz Show in America, sharing her weight loss transformation story, and is a Wellness Warrior blogger at doctoroz.com. Matthews is the author of The Freekeh Cookbook. She lives in Minneapolis, Minnesota.

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Birgitta Höglund

LOW CARB HIGH FAT AND PALEO SLOW COOKING 60 Healthy LCHF Recipes That Are Gluten-Free and Dairy-Free

Amazing slow-cooked food that will help you eat and live better.

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low food, in the form of slow cooking and old-fashioned home cooking, has become really hot. Rich stews, roasts, soups, and stocks are now simmering in many kitchens. A stew cooked slowly over low heat for several hours works wonders even with the simplest and least expensive cuts of meat. The food takes care of itself p while you’re doing other things, and a few hours later it has evolved w into an amazing taste experience. i

• Targeted promotion to the cooking community • Co-op available • Also available:

Slow food is perfect for the low carb high fat (LCHF) and paleo diets, which emphasize proteins and vegetables over sugar and flour.

L Low Carb High Fat and Paleo Slow Cooking offers sixty amazing r recipes for recognizable favorites with new twists from a variety of cuisines. Dish up that Sunday roast with blueberry cream sauce, salted pork with cauliflower puree, saffron-scented seafood stew and dill meat, as well as recipes inspired by author Birgitta Höglund’s many trips to kitchens across the Mediterranean. From this region, she presents nutritious dishes with gentle but intense flavors like lemon-stuffed chicken, Turkish lamb stew, Greek stifado, meat sauce with sun-dried tomatoes, and pulled pork with flavor from the Cypriot cuisine.

Low Carb High Fat Bread $17.95 hardcover 978-1-62914-410-8

Many people simply prefer to eat simple, natural food without preservatives, and Low Carb High Fat and Paleo Slow Cooking is here to provide delicious, slow-cooked meals that are healthy for the whole family.

BIRGITTA HÖGLUND worked as a restaurant chef for eighteen years

$24.99 hardcover (Can. $31.99) World (W) • CQ 20 ISBN 978-1-63220-531-5 öµ [ ôµ SDJHV 65 color photographs Cooking ebook ISBN 978-1-63220-932-0 AUGUST

and has experience from many restaurants. After suffering from both a severe back injury and fibromyalgia, she was able to regain her health by following a low carb high fat diet—a regimen she began five years ago. She now writes about food in several blogs, newspapers, and cookbooks. Her cooking style is characterized by local, simple, and natural ingredients, free of gluten and with very few carbohydrates. Birgitta lives in northern Sweden, in Östersund, Jämtland, and spends winter in Alanya, Turkey.

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Annika Dahlqvist and Birgitta Höglund

LOW CARB HIGH FAT COOKING FOR SENIORS 70 Healthy and Enjoyable Recipes That Are Easy to Prepare

Real, easy home cooking that makes you feel good.

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ftentimes, the so-called diseases of affluence, like diabetes or high blood pressure, are due to improper diet as you age. By eeating food with fewer carbohydrates and more fat, you can maintain a normal weight and become free of the symptoms of, for example, fi fibromyalgia, irritable bowel syndrome (enteritis), chronic fatigue ssyndrome, and sleep disorders.

Low Carb High Fat Cooking for Seniors contains seventy easy-toL prepare recipes for those who want hearty and nutritious food that p makes you feel as good as possible. Recipes center around healthy, low m ccarb high fat (LCHF) staple ingredients, like butter, cream, crème ffraîche, eggs, coconut oil, olive oil or canola oil (cold pressed), nuts aand almonds, and cheese, and are suitable as breakfast, snacks, entire meals, or tidbits at teatime. Included are recipes for almond waffles, m buckwheat porridge, spinach soup with bacon, salmon and caulib flower casserole, lingonberry ice cream, and many more tasty dishes! fl

• Targeted promotion to the cooking community • Co-op available • Also available: Low Carb High Fat Baking $17.95 hardcover 978-1-62636-042-6

Birgitta Höglund is a trained chef with a popular blog, Birgitta Höglund’s Food (Birgitta Höglund’s Mat). She has personal experience following an LCHF diet, and her LCHF recipes in this book are also crafted for the glycemic index (GI) and paleo diets. Many people simply prefer to eat natural food without preservatives, and Low Carb High Fat Cooking for Seniors is here to provide tasty, simple-toprepare food that’s healthy for seniors as well as the whole family.

ANNIKA DAHLQVIST is the well-known general practitioner who has developed a model LCHF diet. She has extensive experience in the care of seniors and works as a family practitioner in Stöde medical center. Dr. Dahlqvist is a frequent lecturer and blogger on nutritional issues. She resides in Stöde, Sweden.

$24.99 hardcover (Can. $31.99) World (W) • CQ 20 ISBN 978-1-63220-533-9 7 ½” x 8 ¼” • 192 pages 70 color photographs Cooking ebook ISBN 978-1-63220-934-4 AUGUST

BIRGITTA HÖGLUND worked as a restaurant chef for eighteen years and has experience from many restaurants. She now writes about food in several blogs, newspapers, and cookbooks. Her cooking style is characterized by local, simple, and natural ingredients, free of gluten and with very few carbohydrates. Birgitta lives in northern Sweden, in Östersund, Jämtland, and spends winter in Alanya, Turkey.