Cookbooks

Cookbooks
Bon Appétit Desserts
The Cookbook for All Things Sweet and Wonderful
Barbara Fairchild
For more than 50 years, Bon Appétit magazine has been seducing readers with todie-for desserts. From quick homestyle cookies to unforgettable special-occasion
finales such as spiced chocolate torte wrapped in chocolate ribbons, Bon Appétit
showcases meticulously tested recipes that turn out perfectly—every time. Now,
culled from Bon Appétit’s extensive archives and including never-before-published
recipes, Bon Appétit Desserts promises to be the comprehensive guide to all things
sweet and wonderful.
Authored by Bon Appétit editor-in-chief Barbara Fairchild, Bon Appétit Desserts
features more than 600 recipes—from layer cakes to coffee cakes, tortes and
cupcakes to pies, tarts, candies, puddings, soufflés, ice cream, cookies, holiday
desserts, and much, much more. Certain to inspire both experienced home cooks
and those just starting out in the kitchen, each recipe is designed to ensure the
dessert preparation process is as enjoyable as the finished result.
Bon Appétit Desserts is destined to be the definitive, comprehensive, invaluable
dessert resource.
ISBN: 978-0-7407-9352-3
$40.00 ($52.99 Canada)
81/2 x 101/4, 704 pp, hd
Territory: World
Discount: 50%
On Sale: November 2
58
Fall 2010
Things to recognize
THE dessert cookbook featuring 600 recipes and full-color photographs from THE cooking
authority, Bon Appétit.
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This is the first Bon Appétit cookbook filled with full-color images throughout.
tarted in 1956, Bon Appétit magazine is one of the most well-respected food publications in
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the world, boasting a circulation of 1.25 million.
Sidebars in each chapter offer shortcuts, invaluable ingredient and tool information, and
options for adapting the recipes, including ingredient substitutions, do-ahead tips, and how to
scale recipes up or down.
he delicious recipes in Bon Appétit Desserts will have been meticulously tested by the
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magazine’s test kitchen so that each one turns out perfectly every time.
Our Author:
Barbara Fairchild is editor-in-chief of Bon Appétit magazine. She joined the magazine’s staff in
1978 as an editorial assistant, and spent almost 15 years as the executive editor before being
promoted to editor-in-chief in 2000. She is a frequent guest on radio and television programs
discussing food, restaurants, travel, and popular culture. She has been recognized by the James
Beard Foundation’s “Who’s Who in Food & Beverage in America.”
Also by author:
Bon Appétit: Fast, Easy, Fresh (Wiley ’08) 978-0-4702-2630-8
The Bon Appétit Cookbook (Wiley ’06) 978-0-7645-9686-5
Connect Online:
bonappetit.com
twitter.com/bonappetitmag
Support:
n 150,000 copy first printing
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National media
–10 city author tour: New York, Chicago, Dallas, Los Angeles, Las Vegas, San Francisco,
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Seattle (dates and cities subject to change)
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Selected additional author appearances
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Print and online advertising
Online and social media marketing campaign
n ISBN-13: 978-0-7407-9352-3
ISBN-10: 0-7407-9352-7
54000
9 780740 793523
59
The Blue Chair Jam Cookbook
Rachel Saunders
Rachel Saunders’s The Blue Chair Jam Cookbook is the definitive jam and marmalade
cookbook of the 21st century. In addition to offering more than 100 original jam, jelly,
and marmalade recipes, master jam artisan Rachel Saunders shares all of her technical
preserving knowledge, as well as her unique jam maker’s perspective on fruit.
Rachel combines nostalgia with a modern, sustainable approach to creating fresh
and vividly flavored preserves. The recipes are divided into chapters based on the
seasons, and each chapter is organized by month and type of fruit. Sample recipes
include Strawberry-Rhubarb Jam with Rosemary, Italian Lemon Marmalade, and Early
Girl Tomato Jam.
More than 100 stunning photographs by Sara Remington illustrate each part of the
preserving process—from the different stages of cooking to testing for doneness to
the final canning stage. Each recipe includes an approximate yield and a suggested
shelf life, in addition to details on recommended equipment, including Rachel’s
beloved copper jam pot. The Blue Chair Jam Cookbook gives all measurements by
weight rather than volume, making it the most exact and reliable American jam book
on the market. More than 20 recipe variations are provided, along with detailed
information about common and rare fruits, hybrid varieties, and flavor combinations.
Nothing is left to chance or overlooked; Rachel explains every aspect of jam and
marmalade making in step-by-step detail. The Blue Chair Jam Cookbook is a one-ofa-kind, must-have resource for home and professional cooks alike.
ISBN: 978-0-7407-9143-7
$35.00 ($45.99 Canada)
71/2 x 101/2, 384 pp, hd
Territory: World
Discount: 50%
One Sale: September 14
60
Summer 2010
STRAWBERRY-ROSE GERANIUM JAM
This lovely jam is the embodiment of late spring; rather than the leaves, this recipe uses
the beautiful pale pink blossoms of the rose geranium plant, which starts to flower in
late April and early May. What I especially love about this jam is the lightness of its floral
flavor; although the leaves make a delicious flavoring themselves, the blossoms are a
different animal altogether, much smoother, lighter, and less peppery than the leaves. My
favorite berries for this recipe are Chandlers; their brightness lends itself perfectly to this
springy jam.
4 pounds hulled large strawberries
2 1/2 pounds white cane sugar
7 ounces strained freshly squeezed lemon juice
10 heads rose geranium blossoms
DAY 1
Place the strawberries in a glass or hard plastic stor-
with your spatula to be sure the mixture is not stick-
age container and add the sugar and lemon juice.
ing. If it does begin to stick, reduce the heat slightly,
Shake the container slightly to evenly distribute the
being sure the jam continues to cook at a rapid boil.
sugar, cover tightly, and let macerate in the refrigeraContinue to cook, stirring and scraping the bottom fre-
tor 24 hours.
quently, until the foam subsides; the mixture acquires
DAY 2
a darker, shinier look; and the berries appear softened
Place a saucer with five metal teaspoons in a flat place
and saturated with liquid, approximately 20 minutes
in your freezer for testing the jam later.
total.
Remove the strawberry mixture from the refrigerator.
At this point, turn off the heat and allow the jam to rest
Rinse the rose geranium heads under cold running
for 2 to 3 minutes, skimming any white foam from the
water and pat them dry between two clean towels.
surface of the jam. Return the pan to medium-high
Gently pull the blossoms apart from each other and
heat and continue to cook, stirring, for approximately
add them to the strawberries, discarding the stems.
3 to 5 minutes more to rid the jam of any lingering
excess moisture.
spoons. Replace the spoon in the freezer for 3 to 4
watery, cook it for another couple of minutes, stirring,
copper preserving pan or wide nonreactive kettle, stir-
When the jam appears shiny and thickened, turn off
minutes, then remove and carefully feel the underside
and test again, repeating more times if necessary.
ring to dissolve the sugar. Bring the mixture to a boil
the heat and test for doneness, using a metal spoon
of the spoon. It should be neither warm nor cold; if
When the jam is ready, stir it to evenly distribute the
over high heat, stirring frequently with a heatproof
to carefully scrape all the white foam off the top of
still warm, return it to the freezer for a moment. Tilt
berries, then pour the jam into sterilized jars and pro-
rubber spatula.
the mixture while you test. Do not stir. To test for
the spoon vertically to see how quickly the jam runs; if
cess according to the manufacturer’s instructions or
doneness, take a small representative half-spoonful
it runs slowly, and if it has thickened to a gloppy con-
the directions on page __.
of jam and carefully transfer it to one of your frozen
sistency, it is done. If it runs very quickly, or appears
Transfer the strawberry mixture to an 11- or 12-quart
Boil hard, gently scraping the bottom of the pan often
Late Spring To Midsummer
•
May
155
Approximate Yield: 7 8-ounce jars. Shelf Life: 8 to 10 months
156
Things to recognize
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his is the most comprehensive jam and marmalade book on the market, and includes a strong
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focus on sustainability.
he Blue Chair Fruit Company in Oakland, California, is renowned for its excellent, unusual, and
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intensely flavored fruit preserves.
Illustrated technical sections detail how to tell when a preserve is done cooking, and the stages
of cooking for each type of preserve.
Home preserving is one of the hottest trends in cooking.
ost jam recipes in other books are short and easy to mess up, with unclear directions about
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how to tell when the jam is done and how to get good results. The Blue Chair Jam Cookbook
fills in the blanks.
Our Author:
Rachel Saunders is the owner and founder of Blue Chair Fruit, a jam company specializing in
sustainably farmed fruits of the San Francisco Bay Area. In addition to cooking and creating all
of Blue Chair’s preserves, Rachel teaches year-round jam– and marmalade–making classes at
her Oakland kitchen. A native of New York State, she studied France and the French language at
Smith College in Northhampton, Massachusetts, and at La Sorbonne-Paris IV. She received her
degree from Smith at age 20. This is her first book.
Connect Online:
bluechairfruit.com
twitter.com/bluechairfruit
Support:
n National media
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West Coast author appearances
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Online and social media marketing and print publicity campaign
ISBN-13: 978-0-7407-9143-7
ISBN-10: 0-7407-9143-5
53500
9 780740 791437
61
Mary Mac’s Tea Room
65 Years of Recipes from Atlanta’s Favorite Dining Room
John Ferrell
In Mary Mac’s Tea Room, author and owner John Ferrell brings together over
100 classic recipes from this venerable institution of Southern comfort food.
You’ll find favorites such as Fried Okra, Country Ham with Redeye Gravy, Peach
Buttermilk Pancakes, Sweet Potato Biscuits, Fried Green Tomatoes, and Caramel
Cream Cake. Among the delicious recipes you’ll also find interesting sidebars,
photographs of famous diners and the marvelous staff, and restaurant trivia.
When Mary Mac’s opened in 1945, it was one of 16 tea rooms around Atlanta,
Georgia. More than 60 years later, it stands alone in carrying on the tradition
of bringing great Southern cooking to everyone from blue-collar workers to
celebrities.
Now you can bring home many of the restaurant’s famed recipes, along with
richly illustrated photography, old menus, postcards, and artwork from its
magnificent history.
ISBN: 978-0-7407-9338-7
$27.99 ($34.50 Canada)
81/4 x 101/4, 208 pp, hd
Territory: World
Discount: 50%
One Sale: July 13
62
Mary Mac spread sample:Layout 1
10/23/09
12:21 PM
Summer 2010
Page 2
[ Side dishes [
Tomato Pie
serves 6 to 8
This new recipe was recently added to the menu and quickly became one of our most popular side
dishes. It is especially scrumptious in the summertime when Georgia tomatoes are ripe and juicy.
1 box (16-ounce) Ritz crackers
8 ounces cream cheese, softened
1 cup sour cream
1 1/2 cups cheddar cheese, shredded
1 cup Parmesan cheese, grated
3 tablespoon olive oil
2 large yellow onions, halved and cut
into 1/4-inch slices
5 large ripe tomatoes, peeled, seeded
and chopped, juices reserved
3 tablespoons chopped fresh basil
Preheat the oven to 350° F. Heat 2 tablespoons of the olive oil in a large skillet over medium heat
and cook the onions, stirring occasionally until soft and translucent, about 4 to 5 minutes.
Remove from the heat, add the tomatoes with their juices and the basil and stir together.
Rub additional olive oil on the bottom and sides of a 9- by 13-inch baking dish. Crush the
crackers by hand or in a food processor. Reserve 1/2 cup of cracker crumbs for the topping. Place
half of the remaining cracker crumbs in the bottom of the baking dish and pour half of the tomato
mixture over the cracker crumbs. Sprinkle the second half of the cracker crumbs over the tomato
mixture, then top with the remaining tomato mixture so that the cracker crumbs and tomato mixture make two layers.
.
Favorite Diners
Atlanta’s Favorite Twins,
Ruth and Ruby Crawford
One of the best things about running Mary
Mac’s is the people you see on a regular
basis, those customers and friends who become part of the restaurant’s history and
“family.” Sisters Ruth and Ruby Crawford
served as Mary Mac hostesses during the
1990s, and, after retiring, would return to
eat at Mary Mac’s almost daily. Always
dressed identically, they became locally
known as Atlanta’s most famous twins.
– 44 –
– 45 –
Things to recognize
n More than just a regional phenomenon, Atlanta’s Mary Mac’s Tea Room serves over 1,000
people per day from all over the world.
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Mary Mac’s Tea Room is a destination location for fans of classic Southern food.
Our Author:
John Ferrell purchased Mary Mac’s Tea Room in 1994 from the original owner. Margaret Lupo
handpicked Ferrell to share her historic business and recipes, and her vast knowledge of downhome Southern food. Ferrell has expanded the business while still maintaining the beloved
traditions of “Atlanta’s Dining Room.”
Mary Mac’s Tea Room has been serving up classic Southern comfort food to the people of
Atlanta, Georgia, since opening in 1945. The last of the city’s old Southern tea rooms, Mary Mac’s
thrives today, serving more than 1,000 customers every day.
Connect Online:
marymacs.com
Support:
n National media
n
Southeast author appearances
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Online marketing and print publicity campaign
ISBN-13: 978-0-7407-9338-7
ISBN-10: 0-7407-9338-1
52799
9 780740 793387
63
The Amish Cook’s
Anniversary Book
20 Years of Food, Family, and Faith
Lovina Eicher with Kevin Williams
Part cookbook, part cultural education, part family memoir, The Amish Cook’s
Anniversary Book: 20 Years of Food, Family, and Faith celebrates two decades
of home and hearth straight from the pens of the original Amish Cook, Elizabeth
Coblentz, and her daughter and successor, Lovina Eicher.
Featured inside are classic recipes such as Cucumber Salad, Homemade Cheese
Soup, Rhubarb Custard Pie, Poor Man’s Steak, Asparagus Casserole, Frosty
Strawberry Squares, and Yumasetti; a sampling of the best columns from “The
Amish Cook” archives; reflections on Amish history and lore, including stories of
old-order days; and glimpses into special events such as weddings, funerals, church
services, butchering days, family reunions, and holidays.
More than 30 recipes are featured alongside evocative full-color photographs and
descriptive monthly columns on topics ranging from cooking and gardening to
family meals and celebrations—each offering insight on a culture rooted in food,
family, friends, and faith.
ISBN: 978-0-7407-9765-1
$24.99 ($32.99 Canada)
7 x 9, 288 pp, hd
Territory: World
Discount: 50%
One Sale: September 14
64
Summer 2010
a twenty-year journey
Also by AuthorS
“T
he Amish Cook” column started back when I was a teenager living
at home. Way back before I had any worries of my own, I remember
Mother sitting at the table writing her column. She would sometimes ask my sisters
or me to rewrite the column so she’d have her own copy of the column after sending
it out to Kevin. I remember doing this for her quite often. I enjoyed rewriting her
words, letter for letter. Since writing was something I enjoyed, I received joy from
doing this for her. Little did I realize that someday I would be penning this very
column. For me, mother was supposed to live well into her eighties or nineties and
still be writing. But God had other plans, taking both my parents suddenly within
less than two and a half years. God had once again shown us that He is in control.
I knew as a believer in God that he had a purpose for this all. It took prayers, and
without God’s help it would have been a lot harder. He helped me accept the changes
in life. On behalf of my late mother, I would like to thank all of you readers out
there. Without you, this column would not have been possible. I also think a great
big thank-you should go to my editor, Kevin Williams, for continuing through all
these years with many disappointments yet he still did not give up and kept the
columns going. My husband, Joe, has always been an encouragement to me. There
were times when he rocked our babies to sleep and got everyone settled into bed so
I could get the weekly column written. I am writing the column in the early part of
our life, while Mother wrote it in the latter part of hers. By combining our columns
into one book, I hope to give everyone a taste of how all these years have unfolded.
I enjoy the journey, and God bless you!
Lovina EichEr, 2010
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Things to recognize
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The Amish Cook’s Baking
Book (AMP ’09)
978-0-7407-8547-4
ovina Eicher is a celebrated cook and the author of the
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nationally syndicated newspaper column “The Amish Cook.”
“ The Amish Cook” column is syndicated in more than 130
newspapers across the United States, with a loyal fan base.
Over 60,000 Amish Cook cookbooks have sold since
September 2008.
ovina hails from Michigan, which along with Pennsylvania,
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Indiana, and many other states, is home to numerous Amish
communities.
Our Authors:
Together with editor Kevin Williams, Elizabeth Coblentz
founded “The Amish Cook” newspaper column and later
coauthored the column’s namesake inaugural cookbook.
Today, Lovina Eicher, Elizabeth’s daughter, pens the column
that continues to share Amish culture, tradition, and recipes
with a nationally syndicated audience of more than 130
newspapers throughout the United States. Lovina lives in
Michigan with her husband, Joe, and their eight children.
Kevin lives in Ohio.
The Amish Cook at Home
(AMP ’08)
978-0-7407-7372-3
Connect Online:
oasisnewsfeatures.com
twitter.com/theamishcook
Support:
n Regional media campaign
n
Online and social media marketing and print publicity
campaign
ISBN-13: 978-0-7407-9765-1
ISBN-10: 0-7407-9765-4
52499
9 780740 797651
65
The Pot and How to Use It
The Mystery and Romance of the Rice Cooker
Roger Ebert
In The Pot and How to Use It, Roger Ebert—Pulitzer Prize–winning film critic,
admitted “competent cook,” and long-time electric rice cooker enthusiast—gives
readers a charming, practical guide to this handy and often-overlooked kitchen
appliance.
While The Pot and How to Use It contains numerous and surprisingly varied recipes
for electric rice cookers, it is much more than a cookbook. Originating from a blog
entry on Roger’s popular Web site, the book also includes readers’ comments and
recipes alongside Roger’s own discerning insights and observations on why and
how we cook.
With an introduction by vegetarian cookbook author Anna Thomas and expert
assistance from recipe consultant and nutritionist Yvonne Nienstadt, The Pot and
How to Use It is perfect for fans of Roger’s superb writing, as well as anyone looking
to incorporate the convenience and versatility of electric rice cookers into his or her
kitchen repertoire.
ISBN: 978-0-7407-9142-0
$14.99 ($19.99 Canada)
71/2 x 9, 160 pp, ppb
Territory: World
Discount: 50%
One Sale: September 21
66
Summer 2010
First, get the Pot. You need the simplest rice
cooker made. It comes with two speeds: cook
and warm. Not expensive. Now you’re all set to
cook meals for the rest of your life on two square
feet of counter space, plus a chopping block. No,
I am not putting you on the Rice Diet. Eat what
you like. I am thinking of you, student in your
dorm room. You, solitary writer, artist, musician,
potter, plumber, builder, hermit. You, parents
with kids. You, night watchman. You, obsessed
computer programmer or weary web-worker. You,
lovers who like to cook together but don’t want
to put anything in the oven. You, in the witness
protection program. You, nutritional wingnut.
Also by Author
Roger Ebert’s Movie
Yearbook 2010 (AMP ’09)
978-0-7407-8536-8
Things to recognize
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oger Ebert is one of America’s most trusted movie reviewers
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and columnists. In 1975, he became the first movie critic to win a
Pulitzer Prize.
he blog “Roger Ebert’s Journal” was the winner of the 2009 Peter
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Lisagor Award for best online commentary.
n essential appliance in any Japanese kitchen, the electric rice
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cooker is quickly becoming the trendy kitchen item of choice for
fans of healthy cooking and eating.
oger Ebert is the only movie critic to have a star on the Hollywood
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Walk of Fame.
Roger Ebert’s Four-Star
Reviews—1967-2007
(AMP ’07)
978-0-7407-7179-8
Our Authors:
Roger Ebert is the Pulitzer Prize–winning film critic of the Chicago
Sun-Times. His reviews are syndicated to some 200 newspapers in
the United States and Canada. He lives in Chicago.
Anna Thomas is the author of the classic The Vegetarian Epicure
series of cookbooks.
Yvonne Nienstadt is chief nutritionist at Rancho la Puerta in Baja
California, Mexico, the first and most beloved spa in North America.
Connect Online:
blogs.suntimes.com/ebert
rogerebert.suntimes.com
Support:
n Regional media campaign and Midwest appearances
n
Online and social media marketing and print publicity campaign
Your Movie Sucks (AMP ’07)
978-0-7407-6366-3
I Hated, Hated, Hated This
Movie (AMP ’00)
978-0-7407-0672-1
ISBN-13: 978-0-7407-9142-0
ISBN-10: 0-7407-9142-7
51499
9 780740 791420
67
120 Slow Cooker Recipe
Favorites
Mary Engelbreit’s Fan Fare Cookbook
Mary Engelbreit
On the subject of cooking, Mary Englebreit once stated, “If my family had to depend
on me for food, they would starve to death in a really cute kitchen.” So for 120 Slow
Cooker Recipe Favorites: Mary Englebreit’s Fan Fare Cookbook, Mary called upon
family, friends, and fans to submit their all-time favorite slow cooker recipes.
120 Slow Cooker Recipe Favorites is a beautiful collection of prep-it-and-forgetit dishes paired with Mary Englebreit’s distinctive artwork. Winning submissions
include everything from chilis to dumplings, soups, stews, hearty entrées, and
flavorful side dishes, as well as tasty appetizers and even a few decadent slow
cooker desserts. Consider cooking up a pot of Slovenian Stew, Vegetable Soup, or
American-Style Boeuf Bourguignon, served alongside GiGi’s Creamy Zucchini or
Mimmy’s Apple, Sausage, and Cranberry Stuffing. Finish the meal with Indian Corn
Pudding or Slow Cooker Carrot Cake. 120 Slow Cooker Recipe Favorites is an artful
and inspiring cookbook for home cooks who live an on-the-go lifestyle but don’t
want to sacrifice delicious family meals.
ISBN: 978-0-7407-7967-1
$14.99 ($19.99 Canada)
6 x 9, 224 pp, hd,
concealed wire-o binding
Territory: World English
Discount: 50%
68
One Sale: November 16
Fall 2010
Also by Author
Things to recognize
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ary Engelbreit cookbooks from Andrews McMeel have
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sold over 100,000 copies.
ary Engelbreit’s vast empire of licensed products
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includes cards, dinnerware, cookware, children’s clothing,
books, home décor products, calendars, and much more.
Mary Engelbreit’s Fan
Fare Cookbook (AMP ’10)
978-0-7407-7969-5
Slow cooker cookbooks are perennial best-sellers in
the cookbook section. On average, 20,000 slow cooker
cookbooks sell per week.
his book is a must-have book for any Mary Engelbreit
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fan, but also for home cooks looking for time-tested slow
cooker recipes.
Our Author:
Mary Englebreit’s aphorisms and artwork appear on
millions of greeting cards and gift products. Her popularity
continues to grow through the success of her books,
calendars, home décor, stationery, and crafting lines. Her
company is based in St. Louis, Missouri.
Connect Online:
maryengelbreit.com
Mary Engelbreit’s Queen
of the Kitchen Cookbook
(AMP ’04)
978-0-7407-4146-3
Support:
n Regional media campaign and Midwest appearances
Mary Engelbreit’s Dining
Out Cookbook (AMP ’01)
978-0-7407-1500-6
ISBN-13: 978-0-7407-7967-1
ISBN-10: 0-7407-7967-2
51499
9 780740 779671
69
Gifts Cooks Love
Recipes for Giving
Sur La Table and Diane Morgan
From Orange Cardamom Marmalade and Salmon Gravlax to Rustic Rosemary Parmesan
Crackers and Blueberry-Blackberry-Basil Margarita Puree, the recipes in Gifts Cooks Love
will help you create the perfect gift for any occasion. Because making a handmade gift
takes time—one of life’s most precious commodities—Gifts Cooks Love emphasizes that
giving a handmade offering expresses something very personal.
In this beautifully presented book, Sur La Table and Diane Morgan offer something for
every level of cook, providing accessible recipes delivered with helpful kitchen tips and
ingredient notes, as well as guidance for artfully wrapping and presenting these edible
gifts. Gorgeous full-color photographs encourage and motivate creativity, while the 40
recipes inside Gifts Cooks Love are certain to please all palates any time of year, from
the sweet and simple to the gourmet. Some of the techniques include preserving fruits,
dehydrating fresh mushrooms, smoking and curing meat and fish, and creating spirited
beverages. For the beginning cook, there are even simple-to-make no-cook food gifts.
And because tasteful treats deserve equally tasteful presentations, each delicious recipe
comes with a beautiful packaging idea. Gifts Cooks Love will show you how to turn your
handmade gifts into homemade hugs with a few slices of art paper, colorful twists of
ribbon, or quick strokes of a brush.
ISBN: 978-0-7407-9350-9
$25.00 ($32.99 Canada)
81/2 x 101/2, 192 pp, hd
Territory: United States,
Canada, and Australia
Discount: 50%
70
One Sale: September 28
Fall 2010
home-ChurneD lemon-herB BuTTer
inGreDienTs
1 pint heavy (whipping) cream,
preferably not ultra-pasteurized
1 tablespoon finely chopped fresh
tarragon
1 tablespoon finely chopped fresh
dill
1 tablespoon finely chopped fresh
chives
1 tablespoon finely chopped fresh
flat-leaf parsley
1 teaspoon minced lemon zest
(about 1 lemon)
½ teaspoon kosher or sea salt
imPlemenTs
How is this for gift-giving fun—churning your own
butter from cream and turning it into herb butter? That’s
homemade! And it is spectacularly easy. Start with highquality cream, preferably not ultra-pasteurized. The
liquid (whey) that separates from the butter solids during
churning is not sour like buttermilk because acid is not
added in this process, the way commercial creameries do.
It can’t be used in recipes that call for buttermilk; however,
the whey can be used as you would reduced-fat milk—it’s
delicious with cereal or homemade granola! (See page XX.)
The lemon-herb butter is terrific simply spread on bread,
melted and tossed with popcorn, softened and rubbed on
a chicken before roasting, melted to fry an egg or make an
omelet, or spooned into a baked potato.
Measuring Cups and Spoons, Stand
Churn Time: 15 minutes | Chill Time: 1 hour | Prep Time: 20 minutes | Makes
Mixer with Paddle Attachment,
1 cup of butter, enough to fill two (½-cup) butter bells
Also by Author
Rubber Spatula, Strainer, Medium
Bowl, Cheesecloth or Lint-Free
Kitchen Towel, Plate, Table Knife,
Cutting Board, Chef’s Knife, Zester,
Two (½-Cup) Butter Bells (Optional)
the bowl of a stand mixer fitted with the paddle attach1 Inment,
churn the cream on medium speed until the butter
solids separate from the liquid, about 15 minutes. Occasionally stop the mixer to scrape down the sides of the bowl with
a rubber spatula. (As it churns, the cream will go through
stages—from whipped cream to pea-size clumps to large
hunks of golden yellow butter with liquid whey pooled in the
bottom of the mixer.)
separate the butter and whey, transfer the mixture to a
2 Tomesh
strainer set over a medium bowl. Pour the whey into a
covered container and refrigerate, reserving it for another use
(see headnote).
No-Cook gifts
127
Eating Local (AMP ’10)
978-0-7407-9144-4
Things to recognize
Forty recipes to create year-round gourmet-style gifts with a
homespun twist.
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his is the perfect cookbook for any gift-giving occasion throughout
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the year.
All 40 of the recipes included feature full-color photographs.
he Sur La Table book series from Andrews McMeel has sold over
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200,000 copies since launching in 2008.
Our Author:
Sur La Table is the trusted authority when it comes to all things
cooking related. It is the coauthor of six books, including The Art and
Soul of Baking, which received the 2009 IACP Cookbook Award for
Baking, was chosen by Gourmet magazine as a book club selection,
and was nominated for 2009 baking book of the year by the James
Beard Foundation. The original store and headquarters are in
Seattle, Washington, and Sur La Table operates more than 80 stores
nationwide as well as a Web site and catalog.
Diane Morgan is an award-winning cookbook author, freelance food
writer, culinary instructor, and restaurant consultant. She is the author
of 14 cookbooks and has been involved in the world of food for
more than 25 years. Diane has been a regular contributor to the Los
Angeles Times food section and has written for Bon Appétit, Fine
Cooking, Cooking Light, among others. She has appeared on NBC’s
Today show, ABC World News Now, The Early Show on CBS, the Food
Network, Smart Solutions on HGTV, Seasonings on PBS, and Good
Day Oregon. She lives in Portland, Oregon.
Tips Cooks Love (AMP ’09)
978-0-7407-8344-9
The Art and Soul of
Baking (AMP ’08)
978-0-7407-7334-1
Connect Online:
surlatable.com
Knives Cooks Love
(AMP ’08)
978-0-7407-7002-9
Support:
n National media
Things Cooks Love
(AMP ’08)
978-0-7407-6976-4
n
Online and print publicity campaign
ISBN-13: 978-0-7407-9350-9
ISBN-10: 0-7407-9350-0
52500
9 780740 793509
71
Simple Comforts
50 Heartwarming Recipes
Sur La Table
Featuring recipes such as Cinnamon Streusel–Sour Cream Coffee Cake, Winter
Vegetable Stew with Moroccan Flavors, Savory Meatloaf with Maple-Mustard
Glaze and Rich Brown Gravy, Apple and Ginger Spiced Sweet Potatoes, and OldFashioned, Better-Than-Any-Box Butterscotch Pudding, Comfort Food from Sur La
Table lives up to its title.
Inside a giftable trim package, 50 recipes are presented alongside full-color
photographs and detailed instructions. Savory and sweet recipes include everything
from breads and muffins to soups and stews, sandwiches, main courses, side dishes,
and desserts. Dish up a dose of comfy goodness with Comfort Food.
ISBN: 978-0-7407-9351-6
$15.00 ($19.99 Canada)
61/2 x 61/2, 144 pp, hd
Territory: United States,
Canada, and Australia
Discount: 50%
72
One Sale: September 28
Fall 2010
Ingredients
2 large carrots, peeled and cut into
¾-inch pieces
2 stalks celery, cut into ¾-inch
pieces
2 tablespoons golden or dark raisins
2 cloves garlic, bruised with knife
1 leek, trimmed and cut into
¾-inch pieces
8 ounces winter squash (such as
butternut or acorn), peeled,
seeded, and cut into ¾-inch
cubes
8 ounces Yukon Gold or other
potatoes, unpeeled, cut into
¾-inch cubes
8 ounces rutabagas, peeled and cut
into ¾-inch cubes
8 ounces turnips, peeled and cut
into ¾-inch cubes
2 tablespoons extra-virgin olive oil
with Moroccan Flavors
SeRveS 6 To 8
Eight different vegetables and such heady spices as cinnamon, cumin,
and paprika all contribute to the flavor of this hearty stew. Feel free to
add other vegetables, but avoid adding strongly flavored ones, such as
cabbage, broccoli, or cauliflower, or any vegetables that won’t benefit
from the long cooking time. If you have preserved lemons on hand,
mince them, and sprinkle on top of the stew just before serving.
1
Combine the carrots, celery, raisins, garlic, leek, winter
squash, potatoes, rutabagas, turnips, and olive oil in a Dutch
oven or other oven-ready pot. Add the tomatoes, cumin,
paprika, and salt. Fold together until blended. Tuck in the
cinnamon stick and bay leaf.
2
Cover and place in a cold oven. Turn the oven to 450ºF. Bake
without disturbing for 1¾ hours. Remove from oven and let
stand, covered, for 10 minutes. Sprinkle with the cilantro
and preserved lemons. Serve hot from the oven or at room
temperature.
1 (28-ounce) can Italian plum
tomatoes with juices
1 teaspoon ground cumin
1 teaspoon Hungarian sweet
paprika
1 teaspoon coarse salt
1 cinnamon stick
1 bay leaf
2 tablespoons chopped fresh
cilantro, for garnish
Also by Author
Winter Vegetable Stew
2 tablespoons minced preserved
Lemons, optional
12
Soups, Stews, and Sandwiches
Comfort Food
Things to recognize
Comfy food for complicated times from America’s culinary
authority, Sur La Table.
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13
Things Cooks Love
(AMP ’08)
978-0-7407-6976-4
his giftable book format from Sur La Table makes for a
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perfect stocking stuffer or holiday cookbook promotion.
he Art and Soul of Baking received a 2009 IACP Cookbook
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Award and was a finalist for the prestigious James Beard
Foundation Cookbook Award.
Sur La Table is the authority on all things cooking related,
and features over 80 retail locations in the United States.
he Sur La Table book series from Andrews McMeel has sold
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over 200,000 copies since launching in 2008.
Our Author:
Sur La Table is the trusted authority when it comes to all
things cooking related. Sur La Table entices aficionados
and curious beginners alike with its amazing selection of
cookware, bakeware, tools, cookbooks, and cooking school
programs designed to make any cook’s life easier. Sur La Table
is the coauthor of seven books, including The Art and Soul
of Baking, which received the 2009 IACP Cookbook Award
for Baking, was chosen by Gourmet magazine as a book club
selection, and was nominated for 2009 baking book of the
year by the James Beard Foundation. The original store and
headquarters are in Seattle, Washington, and Sur La Table
operates more than 80 stores nationwide as well as a Web site
and catalog.
The Art and Soul of Baking
(AMP ’08)
978-0-7407-7334-1
Connect Online:
surlatable.com
twitter.com/Sur_La_Table
facebook.com/SurLaTable
Knives Cooks Love (AMP ’08)
978-0-7407-7002-9
Support:
n National media
n
Online and print publicity campaign
Eating Local (AMP ’10)
978-0-7407-9144-4
Tips Cooks Love (AMP ’09)
978-0-7407-8344-9
ISBN-13: 978-0-7407-9351-6
ISBN-10: 0-7407-9351-9
51500
9 780740 793516
73
I Love Bacon
Jayne Rockmill
Legendary chef and food writer James Beard wrote of bacon, “There are few sights
that appeal to me more than the streaks of lean and fat in a good side of bacon,
or the lovely round of pinkish meat framed in delicate white fat that is Canadian
bacon.” Whether you crave its flavorful crunch in the morning, the salty taste it
lends to a Mediterranean BLT, or the way it transforms Spaghetti Carbonara, you’ll
never be disappointed by bacon.
In I Love Bacon, Jayne Rockmill presents more than 50 bacon-themed recipes from
some of America’s hottest chefs—from Cat Cora to Rick Tramonto, Ming Tsai, Jasper
White, Andy Husbands and Joe Yonan, Pichet Ong, Bradford Thompson, John Besh,
and many others—along with mouthwatering photography. With instructions on
how to make bacon from scratch and how to feature bacon in brunch dishes, small
bites, soups, salads, sides, entrées, and even cocktails and desserts, this full-color
cookbook proves that bacon isn’t just for breakfast anymore.
ISBN: 978-0-7407-9766-8
$16.99 ($23.00 Canada)
71/2 x 71/2, 112 pp, hd
Territory: World
Discount: 50%
One Sale: October 26
74
Fall 2010
Things to recognize
n
n
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Includes 50 bacon-themed recipes by some of the world’s top chefs, as well as mouthwatering
photos of 15 to 20 of the dishes.
I Love Bacon can be both a self-purchase for the bacon enthusiast or a gift for the bacon-lover
in your life.
he giftable format of the book makes I Love Bacon an ideal title for merchandising outside of
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the book channel.
Our Author:
Jayne Rockmill is a New Yorker who loves to cook and entertain. A portion of the proceeds from
I Love Bacon will be donated to two of her favorite charities: Food Bank and Share Our Strength.
Support:
n National media
n
Online and print publicity campaign
ISBN-13: 978-0-7407-9766-8
ISBN-10: 0-7407-9766-2
51699
9 780740 797668
75
The Foodista Best of Food
Blogs Cookbook
100 Great Recipes, Photographs, and Voices
Foodista, Inc.
As the first grassroots cookbook to emerge from social media, The Foodista Best
of Food Blogs Cookbook features competition-tested recipes from foodie-favorite
Web site Foodista.com. Foodista.com is the Web’s premier source for collaborative
cooking. The site’s goal is to build the world’s largest high-quality online cooking
encyclopedia that offers followers everything from recipes to cooking instructions.
Foodista.com bloggers worldwide were invited to submit their favorite blog posts,
recipes, and photos to compete for a spot inside this cookbook. Winning entries
were selected from all over the globe and include recipes such as Smoked Salmon
and Mascarpone Calzone, Spiced Wine-Poached Persimmon, Prosciutto-Wrapped
Broccolini with Basil Crisps, and Snickerdoodle Ice Cream. So, step away from the
keyboard and open up The Foodista Best of Food Blogs Cookbook to explore the
world of food that awaits.
ISBN: 978-0-7407-9767-5
$19.99 ($27.00 Canada)
9 x 9, 224 pp, ppb
Territory: World
Discount: 50%
One Sale: November 30
76
Fall 2010
No-Bake Fudge
Brandy Brownies
½ package (6 oz) semi-sweet chocolate morsels
1¼ cups oreo crumbs (about 14 cookies)
¾ cup walnuts
½ (14-ounce) can sweetened condensed milk
½ teaspoon vanilla extract
¼ cup butter
Blogger: Kris Alcantara
Blog Url: www.married2chocolate.com
Yield: about 12 pieces
This special little guy is made with Oreo crumbs,
semi-sweet chocolate morsels, walnuts, condensed milk, and an extra-special guest: brandy.
Let me tell you that it’s the brandy that makes
this treat kickass. If you’re like me and you like
chocolate bold and even slightly bitter, it takes
care of that nicely. Gives it a little sexy kick at the
end. Ooh-la-la.
You’ll love the smell of crushed Oreos and condensed milk while making this. And I gotta say,
this is one recipe where I probably ate too much
of the batter. Whoops.
4
Prosciutto Wrapped
Broccolini with
Basil Crisps
1
bunch of Broccolini
1
cup Balsamic Vinegar
1
bunch of Fresh Basil
1½ tablespoons brandy
Olive Oil
1
Salt and Pepper
2
3
4
In a small saucepan, melt chocolate morsels and butter on low heat for about a minute or until completely
melted. Stir occasionally. Remove from heat.
In a large bowl, mix the Oreo crumbs (reserving a tablespoon or two) and the walnuts. Add the condensed
milk, vanilla extract, and melted chocolate. Add
brandy and mix well. If you’re feeling a little gutsy, add
another half a tablespoon of brandy for a solid kick!
Line whatever container you want to put it in with
foil or grease it with butter. Press the mixture firmly
into the container. Garnish with the remaining Oreo
crumbs on top.
Refrigerate for about two hours and enjoy!
Foodista
Blogger: Melody Fury
Blog Url: www.gourmetfury.com
ServeS 4 as an appetizer
12 thin slices of Prosciutto or your
preferred cured meat
1
2
3
Broccolini is a cross between broccolli and gailan, a common green used in Asian cooking.
The distinct florets grow out of crispy gai-lan
like stems. Its flavor is sweeter and greener than
broccolli and has a lovely tinge of bitterness.
Prepare an ice bath. Trim the bottom tip off the broccolini. Bring a large pot of water to a rolling boil. Add
a generous amount of salt. Blanch the broccolini for
30 seconds, remove, then submerge into the ice bath.
When the broccolini is fully cooled, drain and pat dry
with a kitchen towel.
In a small saucepan, reduce the balsamic vinegar over
medium heat until it becomes ¼ cup of sticky syrup.
Set aside.
Drop a small handful of basil leaves into the oil. Shield
yourself from potential splatter. It only takes one second for the leaves to pop. Immediately fish them from
the oil with a strainer and place onto a towel-lined
plate. The leaves should become crisp and translucent,
but not darkened or they will be bitter.
This vegetable carries its own flavor and can
stand up to the saltiness of the prosciutto and
the pronounced tang of the vinegar.
4
5
6
Heat up the grill and coat generously with olive oil.
Grill the broccolini until slightly charred and softened.
Season with salt and pepper.
Wrap the broccolini with a slice of prosciutto. Place
onto serving platter, drizzle with some extra virgin
olive oil and the balsamic reduction.
Garnish with basil crisps when ready to serve.
Foodista
5
Things to recognize
Foodista.com is the first collaborative cookbook to emerge from social media—from online blog
to your kitchen table.
n
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oodista is a collaborative project to build the world’s largest high-quality cooking
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encyclopedia. Its mission is to create a free resource that helps millions of people learn how to
cook everything and anything.
he promotion of the book features a broad online marketing effort, including a promotion on
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the foodista.com Web site where readers can vote on their favorite recipes, writings, and photos each week.
oodista.com is known as the wikipedia for food and cookbooks. It is the first real grassroots
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cookbook to come from social media.
Our Author:
Foodista.com is a collaborative project to build the world’s largest high-quality cooking
encyclopedia. Its mission is to create a free resource that helps millions of people learn how
to cook everything and anything. The book is edited by Barnaby Dorman and Sheri Wetherell,
founders of the Web site.
Connect Online:
foodista.com
Support:
n National media
n
Online and social media marketing
n
Print publicity campaign
ISBN-13: 978-0-7407-9767-5
ISBN-10: 0-7407-9767-0
51999
9 780740 797675
77
The Good Neighbor Cookbook
125 Easy and Delicious Recipes to Surprise and Satisfy the New
Moms, New Neighbors, Recuperating Friends, CommunityMeeting Members, Book-Club Cohorts, and Block Party Pals in
Your Life!
Sara Quessenberry and Suzanne Schlosberg
Forget about the same old boring pasta salad or tuna casserole when you need to
bring dinner to exhausted new parents, care for a friend recovering from surgery,
or contribute to a business breakfast. Sara Quessenberry and Suzanne Schlosberg
offer 125 great new recipes inside The Good Neighbor Cookbook. Uniquely divided
by occasion rather than food category, chapters include: Get Well Soon, Bringing
Home Baby, Welcome to the Neighborhood, Novel Ideas for Book Club, Block
Parties, Barbeques and Family Get-Togethers, and Meet and Eat.
In addition to flavorful and health-conscious recipes, The Good Neighbor Cookbook
also includes tips for preparing food ahead of time or freezing dishes for later. With
recipes such as Raspberry Rhubarb Crumble Pie; Smoky Corn Chowder; Sausage
and Broccoli Rabe Lasagna; Potato Salad with Fennel, Lemon, and Herbs; Earl Grey
and Orange Tea Cookies; Banana and Hazelnut Muffins; and Soy and Ginger Grilled
Chicken Drumsticks, your friends, neighbors, and book club members will realize
they have never had it so good. More than just a potluck cookbook, The Good
Neighbor Cookbook is timely and relevant for today’s “potluck economy.”
ISBN: 978-0-7407-9355-4
$16.99 ($23.00 Canada)
71/2 x 9, 224 pp, ppb
Territory: World
Discount: 50%
One Sale: January 4, 2011
78
fall 2010
Crustless Spinach Quiche
Hands-on time: 10 minutes
Tuna and Cannellini Bean
Salad with Cucumbers
and Olives
Total time: 55 minutes
Serves 6 to 8
This savory quiche is nutritious and satisfying, an ideal choice for a long meeting that
overlaps with mealtime. Plus, because it’s crustless, it’s quick to make and easy to serve as a
Hands-on time: 15 minutes
finger food.
Total time: 15 minutes
Serves 8
Heat the oven to 375°F. Butter a 9- or 10-inch pie plate.
Butter for dish
8 large eggs, beaten
In a bowl, combine the eggs, milk, and cheese. Squeeze
1½ cups whole milk
the spinach of excess water and stir into the eggs with
1 cup grated Gruyere or Swiss
Crunchy, colorful, and bursting with flavor, this tuna salad will erase those school-lunchroom
memories of warm, mayo-laden tuna sandwiches. Served atop a slice of baguette, it’s the
perfect grown-up version of tuna salad.
the nutmeg, ½ teaspoon salt, and ¼ teaspoon pepper.
cheese
Pour the mixture into the prepared pie plate and bake
1 (1-pound) package frozen
until puffed and the center just set, about 45 minutes.
chopped spinach, thawed
Slice the quiche into wedges or squares and serve at
Pinch ground or freshly grated
room temperature or chilled.
nutmeg
Kosher salt and black pepper
1 (15-ounce) can cannellini beans,
rinsed
2 kirby or 1 seedless cucumber,
In a large bowl, combine the beans, cucumbers, onion,
olives, and parsley. Add the tuna in large chunks to
the salad. Drizzle with the olive oil and vinegar and
quartered lengthwise and
sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.
thinly sliced
Gently toss and serve with the sliced baguette.
½ red onion, halved and thinly
sliced
½ cup pitted kalamata olives,
halved
½ cup flat-leaf parsley, chopped
2 (6-ounce) cans tuna, drained
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive
oil
Make ahead: Make this
Kosher salt and black pepper
quiche the day before and
1 baguette, thinly sliced on the
serve it cold. It’s just as
diagonal
delicious.
4
Take-along Tip: The pie plate is not only perfect
Take-along Tip: Pack the salad in a large plastic
for baking, it’s travel friendly as well. Simply wrap
container and the sliced baguette in a resealable
the sliced quiche tightly with plastic wrap or foil
plastic bag. Don’t forget a couple of large spoons
and go. And don’t forget a spatula for serving.
and napkins.
The Good Neighbor Cookbook
Meet and Eat: Community, Religious and Business Gatherings
5
Things to recognize
Say you care with 125 easy, delicious recipes organized by occasion, from welcoming a new
neighbor or new baby, to hosting a book club or block party, to caring for someone who’s under
the weather.
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he Good Neighbor Cookbook speaks to the trend of organizing group dinners with neighbors,
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friends, and social groups to save money. More than just a potluck book, it’s perfect for the
“potluck economy.”
ore than 50 million people move to a new residence each year. That’s a lot of people who
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could use help in the kitchen, and need welcoming to the neighborhood!
he recipes are designed to transport well to an exhausted new mom . . . a friend laid up after
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surgery . . . or the family who just moved in down the block, or to a block party, church potluck,
or business breakfast.
Our Authors:
Sara Quessenberry is the chief recipe developer and food stylist for Real Simple magazine.
With her easy-to-follow, time-saving recipes and down-to-earth approach, Quessenberry makes
cooking seem like an inviting opportunity rather than a daunting task. She resides in New York,
New York.
Suzanne Schlosberg is a top health, nutrition, and parenting writer. A former senior editor of
Shape magazine, she is the author or coauthor of ten books, including Fitness for Dummies, The
Ultimate Diet Log, and The Essential Breastfeeding Log. Her articles have appeared in Health,
Ladies’ Home Journal, Parents, and Parenting, among others. She resides in Bend, Oregon.
Also by Sara Quessenberry:
Real Simple: Meals Made Easy (Real Simple ’06) 978-1-9334-0503-2
Connect Online:
realsimple.com
Support:
n Online and social media marketing
n
Print publicity campaign
ISBN-13: 978-0-7407-9355-4
ISBN-10: 0-7407-9355-1
51699
9 780740 793554
79
Cover:Detail from Bon Appétit Desserts
Photographer: Con Poulos