Fall 2015

SterlingNew Titles

The Yellow TableA Celebration of Everyday Gatherings: 110 Simple & Seasonal Recipesby Anna Watson Carl, Food Photography by Signe Birck

ISBN 978-1-4549-1765-6 $24.95 ($27.95 Canada) Hardcover 8 x 10 272 pages (all in color) Territory: World Carton Qty: 18 August 2015 Sterling Epicure

When people share a meal, magic happens—and this cookbook, named for the table in the author’s childhood kitchen, celebrates that joy. Featuring delicious seasonal recipes perfect for feeding the people you love, it includes everything from Pumpkin Spice Pancakes to Watermelon, Feta, & Mint Skewers, Three-Bean Turkey Chili, and Spring Pea Risotto—plus stress-free dinner-party menus, sweets, and wine pairings from an award-winning sommelier!

Anna Watson Carl is a NYC-based food writer and private chef, and the creator of The Yellow Table blog (theyellowtable.com). She has worked in the test kitchens of Martha Stewart Everyday Food, Real Simple, and Bon Appétit, and writes for a variety of magazines, including Food & Wine, WSJ Magazine, TIME, Travel + Leisure, and Anthology. She has just started a column in Saveur magazine.

Key Selling Points From a self-published book that sold through its full

3,000-copy print run in six weeks

Crowdfunded first printing raised over $66,000 from fans

Author writes an entertaining monthly column in Saveur magazine

Includes many vegan, vegetarian, and gluten-free options

Marketing & Publicity Campaign Review copy mailing to food, women’s, and

lifestyle magazines

Review copy mailing to food editors at daily newspapers

National & local TV pitches

Outreach to food blogs and websites

Holiday gift guides

Author is available for events and signings

Heavy promotion on author’s social media platforms

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ISBN 978-1-4549-1659-8$29.95 ($33.95 Canada)Hardcover with Jacket7�1⁄2 x 9�3⁄4

256 pages (all in color)Territory: US/CanSeptember 2015Sterling Epicure

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SERVES 6

Prep time: 10 minutes

INGREDIENTS

2 cups pineapple, peeled and cored

1 medium ripe mango, peeled and

pit removed

2 kiwi fruit, peeled

11⁄8 cups strawberries (approx.

2 handfuls)

½ cup blueberries (approx.

2 handfuls)

For the dressing:

2 tablespoons freshly squeezed lime

juice (approx. 1 lime)

½–1 teaspoon finely grated fresh

ginger, to taste

1 tablespoon honey (or agave syrup)

GF, V+, DF

METHOD

Chop the pineapple, mango, and kiwi into small bite-sized cubes and

put them into a medium serving bowl.

Hull and quarter the strawberries and add them to the bowl, along

with the blueberries.

Combine all the dressing ingredients in a glass or small bowl, mixing

well until the honey dissolves into the lime. Pour the dressing over

the chopped fruit and stir gently to allow the flavors to infuse. Set to

one side until ready to serve.

This salad is delicious served with plain yogurt, chopped nuts, and

an extra drizzle of honey, or you can simply enjoy it on its own.

For me, a brunch isn’t complete without a great fruit salad. The color and

fragrance it brings to the table is amazing and it’s something everyone

will dip into. In this recipe, I’ve added a dressing of honey, ginger, and

fresh lime juice that brings extra punch to the salad.

HON E Y L I M E F RU I T SAL AD

At My TableVegetarian Feasts for Family and Friendsby Mary McCartney

Come to Mary McCartney’s table for a delicious vegetarian meal and a journey through cherished memories. Dozens of glowing photographs vividly capture more than 75 recipes inspired by McCartney’s mother and grandmother, and recall treasured celebrations, gatherings, and family highlights. Mary presents menu plans for a range of festivities, from BBQs and picnics to baby showers, tea parties, and romantic dinners.

Mary McCartney is an acclaimed photographer who has shot editorial and ad campaigns around the world for clients such as Harper’s, Vanity Fair, Mandarin Oriental, Adidas, and Boucheron. The eldest daughter of Paul and Linda, and sister to creative siblings Stella and James, Mary worked with her mother on a number of vegetarian cookbooks, and has been a consultant, for over a decade, for Linda McCartney Foods (lindamccartneyfoods.co.uk), a British brand specializing in meat-free dishes, created in 1991 by Linda McCartney. Mary McCartney published Food with Sterling Epicure in 2013.

Key Selling Points Sterling Epicure’s second title from Mary McCartney, author of

Food, which sold over 25,000 copies

Entertaining in groups is the current trend. At My Table shares inspiration, menus, and tips to make entertaining easy, casual, and memorable

Marketing & Publicity Campaign Media luncheon in New York City

Review copy mailing to lifestyle and food & beverage editors at newspapers and magazines

National TV appearances

Consumer advertising, including Vegetarian Times

Coverage on vegetarian, food, and women’s websites

Blads

Digital culinary catalog

Holiday gift guides

Also AvailableFood978-1-4549-0726-8$29.95 ($35.95 Canada) Hardcover with Jacket7�1⁄2 × 9�3⁄4

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ISBN 978-1-4549-1436-5$29.95 ($33.95 Canada)Hardcover with Jacket8 x 10320 pages (all in color)Territory: WorldCarton Qty: 16August 2015Sterling Epicure

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SEASONAL JEWISH COOKING SEPTEMBER AND OCTOBER 45

P A R E V E / V E GP A R E V E /P A R E V E /P A R E V E / VVV E G A NEE G A NG A N

ARUGULA WITH FRESH GOLDEN BARHI DATES, DRIED APRICOTS, NECTARINES, AND SUMAC

MAKES 8 SERVINGS

In date-growing regions, the harvest begins in late summer or early autumn. Barhi dates are the first variety to be brought to market, still on the stem, a

beautiful shade of soft gold, and crisp. Their flavor hovers between sweet and astringent. Golden Barhis, known as “fresh” or khalal, the second of four stages of ripeness, are lovely with late-season nectarines or mangoes in a distinctive early autumn salad. Any astringency in the fresh dates is tamed by the use of orange juice, sweet nut oil, and tart sumac in the dressing. Fresh Barhi dates are available at Middle Eastern markets, California farmers’ markets, and by mail order for a few brief weeks in the fall. They are a rare treat, but now you know what to do with them. The basic structure of this salad lends itself to many seasonal combinations of dried and fresh fruits. Try Fuyu persimmons and pears in place of the dates and nectarines and contrast their sweetness with additional tart dried fruits and early mandarins.

½ pound (225 g) crisp golden Barhi dates (about

16)

½ cup (55 to 85 g) moist dried apricots (about

16; 2 to 3 ounces)

2 ripe nectarines or juicy pears, about ½ pound

(225 g) total

½ pound (225 g) arugula

1 to 2 tablespoons nut oil, such as walnut,

pecan, almond, or pistachio

1 Valencia orange

Finishing salt, such as fleur de sel or Maldon sea

salt

Ground sumac

THE LIFE OF A DATE IN FOUR STAGES

KIMRI unripe, green

KHALAL fresh, crisp, golden

RUTAB moist, sweet, very ripe, and brown

TAMAR ( literally “date” in Hebrew and Arabic)

sweet, chewy, and dried.

Cut the dates in half lengthwise and remove the pits,

then cut each half into thin crescents and place in a salad

bowl. Use kitchen scissors to snip apricots into strips and

add to the bowl. Halve the nectarines or pears and pit

the nectarines or core the pears. Cut the halves into thin

crescents and add to the bowl. Add the arugula to the

bowl.

Drizzle the oil to taste over the salad and toss lightly.

Using a five-hole zester, and working over the salad bowl,

remove the zest from the orange in long strands, getting

both the zest and the spray of citrus oils into the bowl.

Give the salad a healthy squeeze of orange juice and

season to taste with salt and sumac. Toss the salad and

then sprinkle with additional sumac for color and added

tartness.

KITCHEN NOTE: To quickly ripen khalal-stage Barhi dates

for another use, freeze them for at least 24 hours. When

thawed, they will have turned light brown and have

become soft and sweet. This is the same freezing technique

that works with astringent Hachiya persimmons, the

oblong variety that must be meltingly ripe to be eaten.

The Seasonal Jewish KitchenA Fresh Take on Traditionby Amelia Saltsman, foreword by Deborah Madison

Organized by the Jewish calendar, The Seasonal Jewish Kitchen combines the modern focus on fresh foods with ancient roots and recipes. These dishes are lighter and brighter—ranging from iconic brisket, chicken soup, gefilte fish, and potato latkes to Lamb, Butternut Squash, and Quince Tagine; Buckwheat, Bowties, and Brussels Sprouts; and Carob Molasses Ice Cream. Amelia Saltsman’s melting-pot approach to flavors and ingredients will win over a new generation of Jewish cooks.

Since the publication of her first book, The Santa Monica Farmers’ Market Cookbook, Amelia Saltsman’s fans have turned to her for fresh, intuitive, seasonal cooking. She is regularly sought out for her expertise by such national publications as Vegetarian Times, Fit Pregnancy, Bon Appétit, Cooking Light, National Geographic Traveler, The Jewish Journal, Huffington Post, Los Angeles Times, and Boston Globe. She is a frequent guest on KCRW’s “Good Food with Evan Kleiman” (National Show), a long-time advocate of farmers’ markets at the state level, and a contributor to the Sage Encyclopedia of Food Issues. Saltsman appears frequently at such venues as Rancho La Puerta, Los Angeles Times Festival of Books, Whole Foods Markets, and the offices of Google, as well as at restaurants, cooking schools, farmers’ markets, and community centers, synagogues, and churches around the country.

Marketing & Publicity Campaign Review copy mailing to book review editors at newspapers

and magazines

Outreach to national & local TV and radio producers

Outreach to kosher food bloggers and the Jewish community

Advertising in Jewish publications

Jewish Book Council tour

Book signings to coincide with author’s speaking schedule

Author is available for additional events

Blads

Digital culinary catalog

Promotions on author’s digital platforms

Key Selling Points Foreword by bestselling author Deborah Madison, whose

Vegetarian Cooking for Everyone (Potter/Ten Speed/Harmony) has more than 400,000 copies in print

Author’s first book, the self-published The Santa Monica Farmer’s Market Cookbook (Blenheim Press), was named one of the Top 100 Cookbooks of the Last 25 Years by Cooking Light in 2012; the book has won several awards, including a Writers’ Digest Grand Prize for Self-Published Books. It sold nearly 20,000 copies and received glowing endorsements from top names in the locavore movement, including and received blurbs from the likes of Alice Waters, Joan Nathan, Nancy Silverton, Suzanne Goin, Lynne Rossetto Kasper, and Evan Kleiman

Author has access to high-profile food writers and potential endorsers, such as by  Waters,  Silverton, and  Nathan, all of whom endorsed her first book

Author keeps in touch with her audience through her blog, AmeliaSaltsman.com, Facebook, Twitter, and Pinterest, and is a longtime member and panelist at the International Association of Culinary Professionals (IACP) and Les Dames d’Escoffier International

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ISBN 978-1-61837-167-6$24.95 ($27.95 Canada)Hardcover8 x 9�1⁄4

160 pages (all in color)Territory: WEX*Carton Qty: 18September 2015Hearst

MENUS & RECIPES FOR FAMILY GATHERINGS GRAND & SMALL

LIANA KRISSOFF

Family Style

SouthernSouthern Cooking Cooking

Southern Cooking Family StyleMenus & Recipes for Family Gatherings Grand & Smallby Liana Krissoff

Buttermilk biscuits wrapped in a gingham napkin. Chicken-and-Andouille Gumbo. Barbeque pork shoulder smoking on a grill. Southern Cooking Family Style offers more than 75 favorites, organized seasonally and by themed menus. The recipes range from Country Ham and Praline Candied Garnet Yams to Red Velvet Cupcakes with Creole Cream Cheese Frosting . . . all served with a heaping helping of Southern hospitality!

Liana Krissoff is a freelance editor, blogger, and cookbook author of Whole Grains for a New Generation, Canning for a New Generation, and Vegetarian for a New Generation (all Stewart, Tabori & Chang). She lives in Lincoln, NE.

Key Selling Points Wide variety of favorite southern recipes from the editors of

Redbook, Country Living, and Good Housekeeping

Special and themed menus help make celebrations a snap, including Mother’s Day Brunch, a Traditional Thanksgiving, a Porch-Sitting Evening, and Derby Day and Mardi Gras bashes

Chapters are organized by season, with recipes that use the freshest ingredients for each time of year

Some recipes offer a twist on tradition such as Fried Tomatillos with Creamy Cumin Dip, Cabbage and Cilantro Slaw, and a Jalapeño-Spiked Bourbon Julep

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ISBN 978-1-4547-0891-9$19.95 ($22.95 Canada)Paperback8�1⁄2 x 10144 pages (all in color)Territory: WorldCarton Qty: 28September 2015Lark Crafts

A Year of Gingerbread HousesMaking & Decorating Gingerbread Houses for All Seasonsby Kristine Samuell

Nothing’s more enticing than an awesome, lusciously decorated gingerbread house. With designs for holidays and birthdays, these exquisite projects include a cottage, chalet, and two-story house—and customized windows, doors, chimneys, paths, trees, and even lighting add to the charm. Hundreds of helpful process shots; advice on tools and techniques; and patterns, piping templates, and tips on baking and assembling all assure magical results.

Kristine Samuell started her baking adventures at her mother’s elbow, peering in wonder at her mother’s gingerbread masterpieces. Many bags of flour later, she still loves to create houses for holidays, birthdays, charity auctions, and other special occasions. Kristine lives in Houston, Texas, with her husband and two children, who think the title of the book should be: “Don’t eat that! It’s for the gingerbread house book.”

Marketing & Publicity Campaign Review copy mailing to food, lifestyle, and craft editors at

newspapers and magazines

Outreach to baking and craft bloggers

Digital culinary catalog

Blads

Holiday gift guides

Digital support on author’s website and social media platforms

Featured on LarkCrafts.com

Author is available for book signings and events

Key Selling Points Includes more than 200 meticulous, step-by-step photos, as well

as inspiring shots of the completed houses

A house for almost every holiday and special occasion, with ideas for customizing them—so this isn’t just for Christmas

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ISBN 978-1-4549-1783-0$14.95 ($16.95 Canadian)Flexibound4 x 7160 pages (all in 2-color)Territory: WorldSeptember 2015Sterling Epicure

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Kevin Zraly Windows on the World Wine Tasting Notebookby Kevin Zraly

To supplement the 30th anniversary edition of the Windows on the World Complete Wine Course comes this handy notebook. A comprehensive introduction covers wine basics, tasting, and buying; tips and vintage best bets; and answers to frequently asked questions, while the journal portion contains user-friendly tasting sheets with helpful prompts for recording your tasting notes on new and favorite wines.

Kevin Zraly is the founder and teacher of the Windows on the World Wine School, now in its 33rd year, which has graduated more than 19,000 students. Author of the Windows on the World Complete Wine Course (Sterling Epicure), which has sold more than 3 million copies, he is the world’s bestselling wine author and has received the European Wine Council’s Lifetime Achievement Award and the James Beard Award for Wine and Spirits Professional of the Year, among numerous others. He has been featured in The New York Times, People, The Wall Street Journal, GQ, Newsweek, and USA Today, and other publications.

Key Selling Points The perfect companion to the bestselling Windows on the World

Wine Course, which has sold more than three million copies

Kevin Zraly is the “Ultimate Wine Educator” in America

An attractive package that makes a perfect gift for any wine lover

Appeals to wine enthusiasts everywhere who want to record tasting notes

Also Available

Kevin Zraly Windows on the World Complete Wine CourseISBN 978-1-4549-1364-1$27.95 ($31.95 Canada)Hardcover with Jacket8 1⁄2 x 9 1⁄4

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ISBN 978-1-4549-1810-3$19.95 ($22.95 Canada)Paperback with Flaps8 x 10256 pages (all in color)Territory: WorldSeptember 2015Sterling Epicure

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Julie Morris’s Superfood Kitchenby Julie Morris

Welcome to the SUPERFOOD culinary revolution! In Julie Morris’s Superfood Kitchen, beautiful dishes are entirely composed of plant-based, nutrient-dense, and whole foods that energize, nourish, and taste delicious.  Each amazingly healthy recipe artfully combines ingredients rich in antioxidants, essential fatty acids, minerals, and vitamins—resulting in mouthwatering food that makes you feel as good as it tastes.

Julie Morris is a Los Angeles-based natural food chef and advocate of whole, plant-based foods and superfoods. She has worked in the natural food industry for close to a decade as a recipe developer, writer, cooking show host, and spokesperson and executive chef for Navitas Naturals, a fair-trade company that specializes in 100% organic superfoods. Her mission is simple: to share recipes and nutrition tips that make a vibrantly healthy lifestyle both easy to achieve and delicious to follow. To learn more about Julie and superfoods visit juliemorris.net.

“ Morris details what’s needed to create a superfood kitchen and pantry, cata-loging ingredients from açai berries to yacon with flavor notes, recommended forms, and best uses. Techniques, too, receive their own focus, with discussions of equipment conventional (e.g., blender) as well as nontraditional, such as the dehydrator. Helpful appendixes include a superfood substitution cheat sheet, conversion charts, how to make nut and seed milks, frequently asked questions, and an ingredient resources guide.” —Booklist

Key Selling Points Author will support sales on her site,

juliemorris.net

Author contributes regularly to sites such as MindBodyGreen, Organic Authority, and G Living; her work has been featured in magazines such as VegNews and Yoga Journal and on online spots such as FitSugar and Vital Juice

Author is chief recipe developer for bestselling author Brendan Brazier’s Whole Foods to Thrive: Nutrient-dense, Plant-based Recipes for Peak Health (Penguin Books Canada/2011)

Author is working with a production company that has done work with the Food Network to develop a show around natural, whole, and raw food, currently titled Julie in the Raw

Also Available

Superfood JuicesISBN 978-1-4549-1077-0 $16.95 ($18.95 Canada)Hardcover with Jacket7 1/2 x 8 1/2

Superfood SmoothiesISBN 978-1-4549-0559-2 $16.95 ($18.95 Canada)Hardcover with Jacket7 1/2 x 8 1/2

Superfood KitchenISBN 978-1-4549-0352-9 $24.95 ($26.95 Canada)Hardcover with Jacket8 x 10

Superfood SnacksISBN 978-1-4549-0558-5 $16.95 ($19.95 Canada)Hardcover with Jacket7 1/2 x 8 1/2

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Prohibition Bakeryby Brooke Siem and Leslie Feinberg

ISBN 978-1-4549-1696-3$19.95 ($22.95 Canada)Hardcover with Jacket6 x 8 1⁄2

190 pages (all in color)Territory: WorldOctober 2015Sterling Epicure

“YUM!” —Giada de Laurentiis

These 75 cupcakes have a kick—and they’re NOT for kids! The product of Prohibition Bakery, they’re simply the best, the booziest treats in Manhattan. That’s why fans ranging from Food & Wine to Playboy, Newsweek, and Thrillist.com have heaped praise upon owners Brooke Siem and Leslie Feinberg. A “Dark & Stormy,” “Old Fashioned,” or other cupcake will convert anyone from the first bite!

Brooke Siem is a classically trained chef who, with longtime baker and bartender Leslie Feinberg, created New York City’s first alcoholic cupcake company, Prohibition Bakery, in 2011. Since then, the Lower East Side cupcakery has garnered acclaim from Food & Wine, The Today Show, Huffington Post, BuzzFeed.com, Thrillist.com, Playboy, the Village Voice, Newsweek, the Washington Post, Serious Eats, and Maxim, among many others.

Marketing & Publicity Campaign Prepublication event in New York City

Review copy mailing to food and lifestyle editors at newspapers and magazines

Outreach to national and local TV producers

Outreach to beverage, food, and baking blogs and websites

Promotions on author’s website and social media platforms

Holiday gift guides

Digital culinary catalog

Blads

Key Selling Points Prohibition Bakery is a one-of-a-kind, alcoholic cupcake

company—the first in New York, opened in 2011

The bakery has great buzz—lots of good media—promising for endorsements and other promotion

The authors are young and very much part of the Lower East Side/Brooklyn food world

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Everyone Will

Good

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STERLING

Also Available

Publisher: Sterling EpicurePublished: October 2015176 pages978-1-4549-1772-4$9.95 ($11.95 Canadian)Paperbackall in color5 7/8 x 6 15/16Territory: US/Can/Philippines

Roast ItThere’s Nothing Better Than a Delicious RoastNothing’s better—or easier to prepare—than a delicious roast. From perfect poultry and meat to veggies, sides, sauces, and stuffings, this little cookbook is packed with recipes and tips. Delight family and friends with such dishes as Lemon and Parsley Butter Roast Turkey, Herb Lamb Cutlets, Baked Stuffed Pumpkin, and an amazing Summer Roast Chicken with feta, black olives, tomatoes, and couscous.

Publisher: Sterling EpicurePublished: October 2015176 pages978-1-4549-1773-1$9.95 ($11.95 Canadian)Paperbackall in color5 7/8 x 6 15/16Territory: US/Can/Philippines

Slow Cook itSlow-Cooked Meals Packed with FlavorThese meals are showstoppers—and time savers! With everything from soup to dessert, Slow Cook makes it simple to enjoy a home-cooked dinner. Just do the easy prep, put the ingredients in the pot, and let things simmer. Savor the flavors of French Onion Soup, Ratatouille, Classic Coq au Vin, a Great Big Pork Pie, and Orange and Chocolate Cheesecake for a sweet finale!

- In addition to the recipes, you get cooking tips, alternatives to a slow cooker for those who don’t own one, and a “calorie gallery”

Cheap EatsPublisher: Sterling Epicure176 pages978-1-4549-1522-5$9.95 ($9.95 Canadian)Paperbackall in color5 7/8 X 6 15/16Territory: US/Can/Philippines

Flash in the PanPublisher: Sterling Epicure176 pages978-1-4549-1523-2$9.95 ($9.95 Canadian)Paperbackall in color5 7/8 X 6 15/16Territory: US/Can/Philippines

Let’s Do BrunchPublisher: Sterling Epicure176 pages978-1-4549-1524-9$9.95 ($9.95 Canadian)Paperbackall in color5 7/8 X 6 15/16Territory: US/Can/Philippines

Party FoodPublisher: Sterling Epicure176 pages978-1-4549-1525-6$9.95 ($9.95 Canadian)Paperbackall in color5 7/8 X 6 15/16Territory: US/Can/Philippines

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ISBN 978-1-61837-120-1$24.95 ($27.95 Canada)Hardcover7�3⁄8 × 9�1⁄4

240 pages (all in color)Territory: WEX*Carton Qty: 18October 2015Hearst

Good Housekeeping Fun Food Fast!225 Built-for-Speed Dishes that are Simply Delishby The Editors of Good Housekeeping

In need of food fast—but don’t want fast food? These 250 fun, delicious dishes are built for speed, and cover every meal and more: up-and-at-’em breakfasts, flash bites and beverages, soups and salads, easy-to-make mains, side attractions, and sweet treats. Fuel up with Sunrise Toast, munch on Warm Spinach Dip, and dine on Steaks with Red Wine or Asparagus Risotto. Menu ideas throughout make planning simple!

An award-winning chef and well-known journalist, Susan Westmoreland produces Good Housekeeping’s food features. She also manages the test kitchen, where the hundreds of recipes that appear in the magazine each year are developed and perfected through triple testing. She has also made numerous appearances on NBC’s Today Show, Good Morning America, the CBS Early Show, and on Food Network Television. In 2001, Susan was named the James Beard Foundation’s Editor of the Year.

Key Selling Points Triple-tested recipes from the trusted Good Housekeeping kitchen

A sharp new interior design that emphasizes the fun approach to this fast style of cooking

Good Housekeeping will support the book in the magazine and on social media

Marketing & Publicity Campaign National media coverage

Review copy mailing to food editors at newspapers and magazines

Outreach to food bloggers and websites

Cross promotions with Good Housekeeping magazine, print and online

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SUMMER FAVOURITES

CHAPTER TWO

All Things Marshmallowby Ross O’Brien and Amy Nelson

Key Selling Points The London Marshmallow Company has a great following

on Facebook (4200+ fans, the highest-ranking gourmet marshmallow brand) and on Twitter and Instagram

Americans buy 90 million pounds of marshmallow products each year

ISBN 978-1-4549-1779-3$19.95 ($22.95 Canada)Hardcover with Jacket8�1⁄8 x 9�1⁄8

160 pages (all in color)Te rritory: US/Can/PhilippinesOctober 2015Sterling Epicure

Welcome the newest sweet sensation: the gourmet marshmallow. These 100 mouthwatering and visually stunning recipes comes from Ross O’Brien and Amy Nelson, the world’s most cutting-edge marshmallow-making duo. Create mallow pops, the ultimate s’more, hot chocolate marshmallow floats, and the swoon-worthy Wimbledon: layered strawberry and Madagascan vanilla marshmallows topped with white chocolate and a strawberry slice! Every page will have readers salivating.

After meeting at art college, Ross O’Brien and Amy Nelson became a couple in life and, with the creation of the London Marshmallow Company, in business, After officially launching the company in April 2013, the duo have appeared at an array of food markets and fairs across London, honing their recipes as they went. The London Marshmallow Company supplies marshmallows to private clients for weddings and events, and London’s luxury department store Harrods recently selected them to be the store’s first-ever gourmet marshmallow brand in its world-famous food hall.

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ISBN 978-1-4549-1688-8$24.95 ($27.95 Canada)Hardcover5 x 9400 pages (all in color)Territory: WorldOctober 2015Sterling Epicure

The bible of American whiskeys, bourbons, and ryes is updated! Arranged alphabetically by distillery and then brand, this revised edition features 300 whiskeys—with nearly 100 new entries. In addition to information on buying and choosing whiskey, every entry includes the maker’s contact details and products, plus a full account of each bottling, including: age, proof, nose, color, body, palate, price, and rating.

Clay Risen is an editor at the New York Times, where he has written extensively on whiskey, rum, and other spirits. He has also written for The Atlantic, Smithsonian, and the Washington Post. He is the author of A Nation on Fire: America in the Wake of the King Assassination (Wiley, 2009) and The Bill of the Century: The Epic Battle for the Civil Rights Act (Bloomsbury, 2014). Risen grew up in Nashville, Tennessee, and lives in Brooklyn, NY, with his wife and two young children.

Marketing & Publicity Campaign: Review copy mailing to book review editors at men’s and

beverage magazines

Review copy mailing to food and beverage editors at daily newspapers

Outreach to food & beverage and spirit blogs and websites

Holiday gift guides

Key Selling Points This updated version is 50 percent longer, up by 100 entries.

Newcomers include Big Bottom, Dark Horse, Lexington, Rebellion, and Rough Rider

American whiskeys and bourbons have proliferated in recent years, and this volume helps drinkers pick the winners

Huge growth for fine American whiskies: according to the 2010 Beverage Information Group report, distilled spirits in the United States “grew 2.1%, marking the category’s 13th consecutive year of positive results”

American Whiskey, Bourbon & RyeA Guide to the Nation’s Favorite Spiritby Clay Risen

REVISED & EXPANDED

EDITION

Praise for American Whiskey, Bourbon & Rye “ A whiskey novice’s best friend, describing the characteristics of American whiskey, how to taste

it, and how it is produced, as well as providing a detailed history of the spirit. The book also includes reviews and photos of more than 200 American whiskeys, their tasting notes, and information on the producers. .  . . It’s a book I plan on keeping around for constant reference.” —Saveur

“ Risen deftly combines history and assessment in this informative volume that covers more than 200 of the titular spirits. . . . This book will delight those interested in learning about the history, traditions, and comparative taste of whiskey, and the gorgeous images will conjure up memories of grandfather’s old favorites. A fascinating read as well as a valuable reference guide, this work is sure to be a hit, especially in regions where the beverage is gaining popularity.” —Library Journal (starred review)

“ An accessible and useful reference . . . Risen offers takes on the excellent whiskies, and doesn’t hold back while describing the bad . . . lending authority to his assessment of an overwhelming number of choices. The book will help whiskey lovers single out the good-to-great, but Risen also offer suggestions for lower tier whiskeys like Evan Williams that are perfectly fine for mixed drinks.” —Publishers Weekly

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ISBN 978-1-4549-1603-1$17.95 ($20.95 Canada) Flexibound5 1⁄2 x 7 4⁄5

224 pages (all in color)Territory: US/CanOctober 2015Sterling Epicure

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FAKEYOUR

WAY

THROUGH

A

WINE LIST

HOW TO

Tips and Tricks to Sound Like an Expert

KATHERINE COLE

How to Fake Your Way through a Wine ListTips and Tricks to Sound Like an Expertby Katherine Cole

Wine amateurs think they can’t sound savvy without memorizing an encyclopedia of facts about vintages, châteaux, and appellations. But Katherine Cole offers a fresh, new perspective on mastering wine, using the simplest study tools—like mnemonic devices, visual and aural associations, a dictionary organized by wine style, and role-playing vignettes to empower you when confronted by that intimidating sommelier!

Katherine Cole is the author of Complete Wine Selector: How to Choose the Right Wine Every Time (Firefly), and her first book, Voodoo Vintners: Oregon’s Astonishing Biodynamic Winemakers (University of Chicago Press), was a Louis Roederer Award finalist. She has been wine columnist at the Oregonian newspaper since 2002 and also writes for Wine Spectator, the World of Fine Wine, and other publications. She lives in Portland, OR.

Marketing & Publicity Campaign Review copy mailing to women’s, men’s, wine, and

food & beverage magazines

Review copy mailing to wine writers at daily newspapers

Outreach to national and local TV and radio producers

Holiday gift guides

Outreach to key wine blogs and websites

Digital support on author’s website and social media platforms

Key Selling Points A new, simple mnemonic-based system that allows anyone

to master the subject

Bold, colorful design featuring numerous graphics, maps, and photographs

Written in an engaging, lively, user-friendly approach

3DELICATE WHITE2

MOSEL RIESLINGThe national mascot of Germany, a black eagle with wings outstretched, echoes the geographic shape of the nation. The Mosel (MOH-zul(( )Valley is a feather in the eagle’s west wing, following the winding path of the Mosel River from the Luxembourg border east to its intersection with the Rhine. +1

TOP TERMSPrädikat (preh-dee-KAHT): Keeping track of all thedifferent ripeness levels of German Riesling is a task on par with convincing six felines to walk in a single-file line(a parade of cats). Still, getting a grip on the Prädikat system is a must.Riesling (REEZ-ling)g : Germany’s top grape makes abreezy, weightless, dry wine, with piercing acidity andfood-friendly accents of citrus and apples. It’s like Reese Witherspoon in “Wild”: surprisingly raw and transparent.

DIGGING DEEPERKabinett (KAA-bee-NEHT): The lightest style of fineGerman Riesling, made from grapes picked at the least-ripe stage, light-bodied and fragrant. Imagine Reese, inthe cabin of an airplane, looking out the window at light,fluffy clouds ….Spätlese (SHPATE-lay-zuh): Made from riper grapes,a fuller-bodied, fruitier Riesling that’s still crisp withacidity and slate notes. Now Reese is in ae space station.

Auslese (OWS-lay-zuh): Rich, viscous, and made from ultra-ripe grapes. Reese is in outer-space now: far out.e

LANDMARKAt a hairpin turn in the Mosel: Bremmer Calmontvineyard nearly qualifies as a cliff. For centuries, intrepidvinetenders have climbed steps set in perilous terrace walls, determined to exploit the intense sunlight that the sixty-five-degree angle affords. The soil brims with chunksof slate, reflecting light and heat on the grapevines.

DIGGING DEEPERTrocken (TRAHK-un): A term that indicates the wine is dry, and will be zippy with acidity. Think of zipping along a hard, dry highway, on which the tires of yourtruck get terrific traction.Halbtrocken (HALB-TRAHK-un): These are medium-dry Rieslings, perhaps a bit softer, like a road after asnowstorm in which you only get half traction (andthere’s a dusting of powdered sugar on everything.)Confusingly, Spätleses are not always halbtrocken. Feinherb (FINE-hairb): Sweet. Turn a bunch of bees loose in field of fine herbs and wildflowers and they will make a fragrant honey, similar in aroma and flavor to a feinherb Auslese. And of course your truck wouldn’t get any traction on a honey-covered road.

Bremmer Calmont is one of the world's steepest vineyards

Erste Lage (AIR-stay LAH-guh): Like the French term PremierCru, this denotes that the grapes were grown in one of the second-best vineyards inGermany. There are ordinary lumberjacks and then there arehirsute loggers, those big hairyguys who don’t even need achainsaw—they can chop down a tree with an old-fashioned axe.

Grosse Lage (GROH-say LAH-guh): The German word for thetop vineyards in the nation, it’sthe equivalent of Grand Cru.It isn’t just any logger, but oneof the world’s best loggers. He weighs a gross and makes a fantastic

Grosses Gewächs (GROH-susgeh-VAAKS) or just GG: This term appears on the labels of trocken, or bone-dry, wines sourced from Grosse Lage vineyards. That logger whorweighs a gross can whack downka tree without even breaking asweat—he stays dry.

EXTRA CREDIT

CULTURAL SNAPSHOTThe Buddha Museum might look out of place on the Mosel riverfront. But German Riesling has an

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ISBN 978-1-4549-1750-2$24.95 ($27.95 Canada)Hardcover8�1⁄2 x 9�1⁄4

240 pages (all in color)Territory: WorldOctober 2015Sterling Epicure

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From the co-owner of Death & Co., America’s Best Cocktail Bar, these 100 recipes celebrate Cuba’s rich cocktail culture. Featuring classics (Daiquiri, Floridita) and modern concoctions (Cienfuegos Shake, Isla de Tesoros), Cuban Cocktails captures the tropical elegance of Cuba with mouthwatering drinks and enlightening sidebars, quotes, and facts on the country’s legendary bars and nightclubs.

Ravi DeRossi’s first venture, the Bourgeois Pig, was a press favorite. Then he co-founded Death & Co. and shortly thereafter Desnuda Cevicheria. Mayahuel, his tequila and mescal bar, won the Best New Cocktail Bar Award at Tales of the Cocktail, and then he opened the Cuban rum bar Cienfuegos, among other notable establishments. Nominated by Wine Enthusiast for International Tastemaker of the Year, DeRossi is a founding member of NYC Hospitality Alliance. He lives in New York City.

Jane Danger began her bartending career at CBGB before moving to Death & Co. and then the PDT cocktail lounge. She also worked at Little Branch and Dutch Kills before opening Cienfuegos and Jane’s Sweet Buns, a boozy bakery. She consults on and contributes to cocktail menus all along the East Coast, and her work has appeared in Food and Wine, Imbibe, New York magazine, Time Out New York, New York Post, New York Times, The PDT Cocktail Book, Mister Boston 75th Anniversary Guide, the Food Network, Cooking Channel, and elsewhere. She lives in New York City.

Alla Lapushchik assisted with the opening of the Bourgeois Pig while studying at New York University before moving to Mayahuel, Death & Co., Desnuda Cevicheria, and 124 Rabbit Club. After opening the Post Office whiskey bar in South Williamsburg, she opened OTB, focused on craft spirits and comfort food. She lives in Brooklyn.

Marketing & Publicity Campaign Prepublication media event at Cienfuegos

Work with authors’ PR company, Bullfrog & Baum

Review copy mailing to women’s, men’s, general interest, travel, and food and beverage magazines

Review copy mailing to drink and lifestyle editors at daily newspapers

National & local TV pitches

Outreach to food and spirit blogs and websites

Consumer & trade advertising

Regional holiday advertising

Targeted Facebook ads and sponsored posts

Holiday gift guides

Promotional opportunities at “Tales of the Cocktail”

Cross promotional opportunities with liquor companies

Authors are available for events and signings

Heavy promotion on authors’ social media platforms

Cuban Cocktails100 Classic and Modern Drinksby Ravi DeRossi, Jane Danger & Alla Lapushchik

Key Selling Points With American tourism to Cuba opening up for the first time in

decades, there is a lot of fascination with the island

Cuban Cocktails brings the craft mixology movement to tropical drinks in a new, enticing way

Death & Co. (Ten Speed, 10/2014), the authors’ first book, has already sold more than 20,000 copies

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ISBN 978-1-4549-1747-2$14.95 ($16.95 Canada)Hardcover5 × 7144 pages (all in color)Territory: US/Can/PhilippinesNovember 2015Sterling Epicure

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AMY ZAVATTO

MIXOLOGY WITH FOUND AND GROWN INGREDIENTS

FORAGER’S

COCKTAILS

Forager’s CocktailsBotanical Mixology with Fresh, Natural Ingredientsby Amy Zavatto

The hottest new trend in mixology? Cocktails made with foraged or garden-grown plants! Edible writer Amy Zavatto captures this emerging movement, which prizes fresh, healthy, and flavorful herbs and fruits. Full of mouthwatering photographs, this guide to drinking the great outdoors offers 40 recipes divided into seasons along with tips on foraging and growing the tastiest ingredients.

Amy Zavatto is deputy editor of Edible Brooklyn and Edible Manhattan and contributes to Imbibe, Details, and other publications. She earned her Level III certification in wine and spirits from the Wine and Spirit Education Trust, and she is the author of The Architecture of the Cocktail (Race Point), The Complete Idiot’s Guide to Bartending (Alpha), A Hedonist’s Guide to Eat New York (HG2), and coauthor of The Renaissance Guide to Wine & Food Pairing (Alpha). She lives, eats, and drinks in New York City, and her favorite cocktail is a Manhattan.

Key Selling Points Combines the mixology and foraging trends in an original and

compelling way

Informative headnotes contain thorough discussion on where and how to gather the plants and how to use them

Gorgeous, full-color photographs throughout

A great gift for amateur mixologists in cities and suburbs alike

Marketing & Publicity Campaign Review copy mailing to men’s and beverage magazines

Review copy mailing to drink editors at daily newspapers

Outreach to beverage blogs and websites

Edible magazines

Gift guide round-ups

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ISBN 978-1-4549-1718-2$19.95 ($22.95 Canada)Hardcover9 × 7208 pages Territory: US/CanNovember 2015Sterling

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The Tea BookAll Things Teaby Nick Kilby and Louise Cheadle

This is your guide to all things tea! From the estates where tea grows to tips for tasting like a pro; from unbreakable rules for brewing the perfect cup to delicious recipes to accompany your cup, this appealing volume is packed with illustrations and fun infographics. Created by the cocreators of the teapigs brand, it celebrates tea culture and customs around the world.

Nick Kilby and Louise Cheadle cofounded teapigs, and have been championing the drinking of quality teas since its founding in 2006. Their range of teas, along with their quirky and no-nonsense approach, has won them great acclaim and celebrity followers.

Marketing & Publicity Campaign Review copy mailing to newspapers, and women’s, spa,

and specialty tea magazines

Outreach to general and women’s interest blogs

Outreach to spa, tea, and beverage blogs

Social media support on author’s digital platforms

Key Selling Points The teapigs website gets 65,000 visits every month—including

from celebrities such as Jamie Oliver and Victoria Beckham

The authors have been featured in Food & Wine Magazine, Men’s Health, and the Daily Mail

The teapigs brand is sold throughout the US and Europe

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Donuts50 Sticky-Hot Donut Recipes to Make at Homeby Tracey Meharg

ISBN 978-1-4549-1775-5$19.95 ($22.95 Canada)Hardcover7�1⁄2 × 9�3⁄5

144 pages (all in color)Te rritory: US/Can/PhilippinesCarton Qty: 18November 2015Sterling Epicure

Homemade, artisanal, and jaw-droppingly delicious, these 50 donut recipes put store-bought versions to shame. Try them sprinkled with sugar and cinnamon, filled with jam or Chantilly cream, drizzled with honey, frosted with chocolate, and topped with salted caramel or an adults-only vodka-laced icing. There are even gluten-free and vegan options. But get ‘em while they’re hot, because they’ll disappear fast!

Tracey Meharg is a Sydney-based cookbook author, food editor, food stylist, and recipe developer with almost two decades of food publishing experience. Her work has been featured in leading food and lifestyle magazines and cookbooks, in a career that has spanned the UK, Europe, and the Middle East. To learn more about Tracey Meharg, visit traceymeharg.com.

Key Selling Points The gourmet donut craze is overtaking the cupcake boom

as patrons flock to bakeries like Dominique Ansel’s to enjoy innovative variations on this classic American treat

No need to stand in line for hours to score a Cronut—with this, you can make one yourself!

Offers 50 delicious, sticky-hot recipes to make at home from classic cake and cream-filled donuts to Cosmopolitan-Cocktail Donuts to Neopolitan Ice-Cream Donut Sandwiches—plus unique Supergreens Donuts, Salted Caramel Vegan Donuts, and Gluten-Free Mocha Donuts

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BONE DEEP

BROTH

From the Creators of

Bone Deep & Harmony

the heal ing properties of broth

Bone Deep BrothThe Healing Properties of BrothFrom the Creators of Bone Deep & Harmony

ISBN 978-1-4549-1771-7$19.95 ($22.95 Canada)Hardcover8 x 9208 pages (all in color)Territory: WorldJanuary 2016Sterling Epicure

Bone broth is the perfect healing dish—especially when prepared with locally sourced, grass-fed animals. Plus, it’s economical, sustainable, and tasty. Lya Mojica and Taylor Chen, who run the company Bone Deep & Harmony, reveal the simple basics of creating this delicious fare, and provide recipes ranging from Borscht, Pozole, and Pho to Lamb Tagine with Green Olives and Preserved Lemon, and even baby food!

Lya Mojica works as a consultant and teacher specializing in food, yoga, and self-care. She has developed recipes for such companies as Organic Avenue, Wok in Colombia, and her former private chef company, called LyaFoods. She is the cofounder and codirector of Bone Deep & Harmony. Lya is based in New York City.

Taylor Chen teaches yoga and movement in New York City out of Experience Health Workshop, a collective healing space she cofounded with her husband and acupuncturist Chris Chen. After years of digestive trouble and an irregular cycle, she sought out bone broth to soothe and nourish her system. Now as a brand-new mother, she continues to reap the benefits of this ancient tonic and uses broth to support the growing needs of her baby.

Key Selling Points Fits in with the trend to sustainability: bone broth uses the whole

animal, eliminating waste

Broth is a superfood with a nutritional profile that’s particularly helpful in supporting a healthy digestive system

Marketing & Publicity Campaign: Prepublication media luncheon: NYC-based food writers,

food magazines, and TV producers

Review copy mailing to food, nutrition, and women’s and men’s magazines

Review copy mailing to food editors and nutritionists at daily newspapers

Outreach to national & local TV producers

Consumer advertising campaign

Outreach to food bloggers and nutrition websites  

Digital culinary catalog

Holiday gift guide

Authors are available for events and conventions

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Superfood Sea Greensby Barton Seaver

ISBN 978-1-4549-1739-7$14.95 ($16.95 Canada)Paperback with Flaps7 × 8192 pages (all in 2-color; with 16-page color insert)Territory: WorldJanuary 2016Sterling

With their amazing health benefits, it’s no wonder sea greens (such as kelp and wakame) are poised to become the next superfood craze. Incorporate them into your daily diet with the help of world-renowned chef and sustainability expert Barton Seaver. More than 75 recipes range from smoothies and cocktails to exciting salads, delicious pastas, savory stews and soups, even breakfast foods and desserts!

After leading some of the top restaurants in Washington, DC, Barton Seaver now focuses his knowledge and experience to link seafood to broader socioeconomic, ecological, health, and cultural issues. Lauded as a leader in sustainability by Seafood Choices Alliance, Seaver was named a Fellow with the National Geographic Society and works with their Ocean Initiative program to demonstrate that the choices we make for dinner have a direct impact on the ocean and its fragile ecosystems. As a board member, Seaver works closely with Harvard’s Center for Health and the Global Environment to bring together Boston-area hospitals and health-care providers with healthier and more sustainable food-service opportunities. Learn more about him at bartonseaver.org

Marketing & Publicity Campaign Review copy mailing to food, diet/nutrition, and

vegetarian magazines

Review copy mailing to food editors at daily newspapers

National & local TV pitches

Outreach to healthy-living food blogs and websites

Digital advertisingT

rade advertising

Cross promotional opportunities with sea greens company

Author travels extensively and is available for book signings

Key Selling Points Barton Seaver’s books, For Cod and Country and Where There’s

Smoke, have sold 41,504 copies

The combined sales of the four published books in our “superfoods” series—Chia, Kale, Super Seeds, and Coconut—are 116,101. In spring 2016, the series will continue with Berries

A one-stop resource that explains how to substitute these sea plants for more familiar leafy greens and vegetables, and also offers advice on where to buy them

Sea greens have tremendous health benefits, ranging from weight loss and skin care to increased energy and overall well-being

A big new trend—move over, kale!

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Home Brewing & FermentationThe Ultimate Resourceby Jessica Childs & Eric Childs

ISBN 978-1-4549-1774-8$24.95 ($27.95 Canada)Hardcover8 x 9 192 pages (all in 2-color; plus 16-page color insert)Territory: WorldJanuary 2016Sterling Epicure

People everywhere are rejecting industrial food—and fermentation is at the zenith of this “homemade” movement. It’s slow food at its slowest; optimizes nutrition; and confers unique flavors. This mouthwatering survey presents a world of recipes for fermented foods and beverages, from bread and beer to ketchup, kombucha, and kimchi. Featuring tantalizing photography and tips, this book is the ultimate fermentation resource.

Marketing & Publicity Campaign Review copy mailing to food and wine magazines including

Edible publications

Review copy mailing to mainstream, lifestyle, and women’s publications

Review copy mailing to food and drinks editors at daily newspapers

Outreach to food bloggers and websites

Heavy promotion on authors’ websites and social media platforms

Digital culinary catalog

Cookbook round ups and holiday gift guides

Authors are available for classes, demos, and book signing events

Key Selling Points Authors are the first kombucha brewer in the New York Metropolitan

area and producers of the only branded, shelf-ready Kombucha Home Brew Kits

Home brew products on store shelves in over 100 major outlets nationwide and overseas, as well a online

Eric and Jessica Childs both teach kombucha brewing and cooking with kombucha culture at several prestigious local institutions including The Brooklyn Kitchen, Sweetgreens, New Amsterdam Market, Natural Gourmet Institute, and Edible Brooklyn Events.

They have a strong social media following, with 4,800 Facebook likes

Factory and industrially produced food is being shunned by foodies and health food enthusiasts in favor of making food from scratch, by hand, at home

Fermentation is red hot in health food circles because it optimizes nutritional health and confers flavors and textures that are unique, ones that humans have evolved over millennia to form a symbiotic relationship with beneficial probiotics

Cobranded the first kombucha product in the frozen dessert section with several flavors of kombucha sorbet produced by Steve’s Ice Cream Co.

Eric Childs started Kombucha Brooklyn in his Williamsburg apartment in 2007. After sharing his home brew with friends, he was overwhelmed with requests for more, and soon the Kombuchman was born. Today he is CEO of East Coast Cultures LLC, parent company of Kombucha Brooklyn, which develops its home brew kits and liquid alchemy in the legendary Pfizer building in Brooklyn, NY.

Jessica Childs is a published molecular biologist, holding a Bachelor of Science in Molecular Biology from Bard College and a Chef’s Training Certificate from the Natural Gourmet Institute for Health and Culinary Arts in New York City. Eric invited Jessica, a fellow fermentation junkie, to help him bottle his kombucha home brew, and from the get-go her experience with fermentation and knowledge of microbiology and healthful culinary traditions fueled the growth of Kombucha Brooklyn and now East Coast Cultures LLC.

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