Professional Documents
Culture Documents
From Plant-Powered for Life From The Calories In, Calories Out Cookbook
Dear Readers Just as I was sitting down to write this, the December issue of Cooking Light magazine arrived. Within it we discovered that one of our fall cookbooks, Vedge: 100 Plates Large and Small That Redene Vegetable Cooking, by Philadelphia chef-restaurateurs Rich Landau and Kate Jacoby, has been named Cooking Lights #1 cookbook of 2013! Few things make me happier than seeing the books that our authors, my colleagues, and I work so hard on being so recognized. Cooking Lights ringing endorsement and many other accolades for Vedge from the Washington Post, Epicurious, the Chicago Tribune, and TheKitchn.com, among othershave been particularly gratifying because Landau and Jacobys vegetable fare denitely merits everyones attention. Books on eating and living vegetarian, vegan, gluten-free, and/or allergen-free have been staples on every list of titles weve produced, beginning with our very rst in Fall 2009. Two of them, Forks Over Knives and Forks Over KnivesThe Cookbook, have been New York Times bestsellers. This brochure highlights four new cookbooks on our forthcoming Spring 2014 list. As youll see, they exemplify our commitment to equipping readers with editorially distinctive, thoughtfully designed, appealingly photographed cookbooks that help them live more healthfully by eating well. I hope youll be inspired by them and will want to make them part of your Spring 2014 plans!
From The Low-FODMAP Diet Cookbook
On the cover: Roasted Sweet Potato and Bell Pepper Frittata from The Low-FODMAP Diet Cookbook All photos from The Calories In, Calories Out Cookbook Law Soo Phye All photos from Gluten-Free Family Favorites Peter and Kelli Bronski All photos from Plant-Powered for Life Heather Poire All photos from The Low-FODMAP Diet Cookbook Cath Muscat Photo of Catherine Jones Law Soo Phye Photo of Peter and Kelli Bronski Amy Cleaveland-Hudson Photo of Sharon Palmer Vanessa Stump Photo of Sue Shepherd courtesy of the author
CONTENTS
MARKETING
4-city author tour: Boston, New York, Philadelphia, Washington DC Promotional author video Food, health, and tness media and print features Companion calorie-counting and social-giving app to launch simultaneously with the book
How does food provide energy? What are calories? How are they measured? How do our bodies use them?
Two hundred guilt-free, low-calorie recipes, all below 399 calories per serving
All recipes highlight the calories IN per serving, complete with nutritional information . . .
. . . and the calories OUTexactly how much walking or jogging it takes for a man or a woman to burn off the calories in that recipe
TRADE PAPERBACK ORIGINAL | May 2014 | $24.95 US | $29.95 Can. 7 x 10 | 400 pages | More than 60 four-color photographs | 978-1-61519-104-8 | No. 779104
SAMPLE RECIPE
MARKETING
Promotional author video Author events out of Boulder, CO ALA Annual Whats Cooking stage event Food, allergy, and family/parenting focused media and print features Blog tour
Advice to help busy parents reduce their grocery bills, pack healthy school lunches, and plan balanced meals
Allergy-free modications for families avoiding wheat, nuts, rened sugar, corn, dairy, and eggs
LEMON BARS
MAKES ONE 9X9-INCH PAN
A little sweet and a little tart, these lemon bars offer up bright flavor.
CRUST
cup cashew pieces 1 cup (125 g) Artisan Gluten-Free Flour Blend (page XXX) teaspoon salt cup packed light brown sugar 6 tablespoons butter teaspoon GF pure vanilla extract
1. Preheat the oven to 350F. Grease a 9x9-inch pan. 2. To make the crust, place the cashew pieces in the
bowl of the food processor and process/pulse until the cashews are ne crumbs. Add the our, salt, and sugar and pulse to combine.
5. Bake for 20 minutes until the crust is golden brown. 6. Remove from the oven and set aside. 7. In a bowl, whisk together the eggs and honey until
smooth. Add the our, zest, lemon juice, and brown sugar and whisk to combine.
KIDS CAN . . .
Collect ingredients from the pantry and refrigerator Measure ingredients Dump ingredients into the food processor and mixing bowl Press the on/off/pulse buttons on the food processor Press the dough into the pan Crack the eggs Mix filling ingredients with a whisk Sprinkle powdered sugar on top
return to the oven for 20 more minutes, until the mixture is set.
Substitute melted coconut oil for the butter Follow instructions to use arrowroot our to make a corn-free version of the Artisan Gluten-Free Flour Blend (page XXX)
CORN-FREE:
Omit the powdered sugar, which typically contains cornstarch, or use a corn-free powdered sugar, such as those made with tapioca, or make your own
59
TRADE PAPERBACK ORIGINAL | June 2014 | $19.95 US | $24.95 Can. 7 x 10 | 240 pages | More than 100 four-color photographs | 978-1-61519-100-0 | No. 779100
SAMPLE RECIPE
10
TRADITIONAL PANCAKES
MAKES 12 THREE-INCH PANCAKES
These light and fluffy gluten-free pancakes are as good or better than their wheat-flour counterparts. Theyre perfect for a weekend breakfast, breakfast-for-dinner, or any other time you love to whip up a batch. And to add some whimsy to this traditional dish, weve made the pancakes using cookie cutters to make fun shapes that will appeal to younger eaters.
1 cup (125 grams) Artisan Gluten-Free Flour Blend (page 000) 2 teaspoons GF baking powder teaspoon salt 1 cup milk 1 egg 1 tablespoon pure maple syrup 1 teaspoon GF pure vanilla extract 2 tablespoons butter, melted
2. Add the milk, egg, maple syrup, and vanilla and mix. 3. Add the melted butter and mix just until combined. 4. Heat a griddle or skillet over medium-high heat.
Grease the griddle and any metal cookie cutters with butter or nonstick cooking spray.
KIDS CAN . . .
COLLECT ingredients from the pantry and refrigerator MEASURE ingredients DUMP ingredients into mixing bowl MIX ingredients with a whisk, spoon, or fork LADLE batter onto the griddle FLIP pancakes with a spatula
In a small bowl combine 1 tablespoon ground ax seeds and 3 tablespoons water. Allow the mixture to set for at least 2 minutes and use in place of the egg. Substitute almond milk (or for nut allergies, rice or hemp milk) for the cows milk. Use 2 eggs instead of 1
Substitute melted coconut oil or melted vegan shortening for the butter Use arrowroot our to make a cornfree version of the Artisan GlutenFree Flour Blend (page 000) Check the ingredients on your baking powder, which often contains cornstarch
VEGAN:
CORN-FREE:
DAIRY/LACTOSE/CASEIN-FREE:
11
MARKETING
West Coast author tour Cross-promotion with Meatless Mondays Food, vegan, and health media and print features Tie-in to authors speaking schedule Online marketing campaign including online competitions and Facebook advertising
12
52 steps for readers to take at their own pace, with clear directions and explanations to promote a healthy plant-powered life
Recipes draw on the best global inspirations for plant-rich breakfasts, lunches, dinners, beverages, snacks, and desserts
Each recipe is keyed to one or more of the 52 steps, so that anyone at a loss for just how to Aim for at least 6 servings of veggies can achieve that goal TRADE PAPERBACK ORIGINAL | June 2014 | $18.95 US | $23.95 Can. 6 x 9 | Rounded corners | 288 pages | 50 four-color photographs | 978-1-61519-187-1 | No. 779187
13
SAMPLE RECIPE
14
15
MARKETING
Satellite radio tour Health and food media and print features Blog tour Outreach to IBS, Crohns disease, ulcerative colitis, and celiac disease support groups
16
154 recipes based on the proven-effective, peer-reviewed diet for managing chronic digestive distress
TRADE PAPERBACK ORIGINAL | June 2014 | $19.95 US | $24.95 Can. 9 x 9 | 192 pages | 80 four-color photographs | 978-1-61519-191-8 | No. 779191
17
SAMPLE RECIPES
Roast Sweet Potato Salad with Spiced Lamb and Spinach >
The lamb in this simple salad is flavored with fragrant Middle Eastern spices, and the vibrant colors of the accompanying vegetables look striking on the plate. SERVES 4 4 large sweet potatos, peeled and cut into -inch (2 cm) cubes (about 4 cups/600 g) 1 red bell pepper, seeded and cut into quarters Olive oil, for cooking 1 tablespoon ground cumin 2 teaspoons ground coriander teaspoon ground cardamom 2 teaspoons ground turmeric teaspoon ground sumac 1 pound (450 g) lean lamb steaks, cut into thin strips 8 ounces (225 g) baby spinach leaves, washed Preheat the oven to 350F (180C). Place the sweet potato and bell pepper on a large baking sheet and brush with olive oil. Roast for 30 minutes, or until tender and browned, then remove and set aside to cool. When cool enough to handle, remove the skin from the bell pepper. Heat a little olive oil in a medium frying pan over mediumlow heat. Add the cumin, coriander, cardamom, turmeric, and sumac and heat for 1 minute, or until fragrant. Add the lamb and stir to coat with the spice mix. Cook for 3 to 5 minutes, until just browned, then remove from the heat. In a large bowl, combine the spinach, sweet potato, and bell pepper. Top with the lamb and any pan juices, then finish with a drizzle of olive oil.
18
19
Quick & Easy Vegan Comfort Food 978-1-61519-005-8 | #779005 Media & Bookstores Sarah Schneider 212.889.1659 ext 10 sarah@theexperimentpublishing.com theexperimentpublishing.com facebook.com/experimentbooks twitter.com/experimentbooks pinterest.com/theexperiment
Veggie Burgers Every Which Way 978-1-61519-019-5 | #779019 Librarians & Teachers Michael Rockliff 212.614.7572 mrockliff@workman.com
Learning to Bake Allergen-Free 978-1-61519-053-9 | #779053 Ordering Information The Experiments books are distributed in the United States by Workman Publishing Company: 800.722.7202 And in Canada by Thomas Allen & Son Ltd: 800.387.4333
THEEXPERIMENT