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The Experiment Spring 2011 Catalog

The Experiment Spring 2011 Catalog

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Published by Workman Publishing
The Experiment Spring 2011 Catalog
The Experiment Spring 2011 Catalog

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Categories:Types, Brochures
Published by: Workman Publishing on Feb 26, 2011
Copyright:Traditional Copyright: All rights reserved

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09/29/2013

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S P R I N G2 0 1 1
The Experiment
 
Contents
NEW BOOKS SPRING 2011     1PUBLISHING WINTER 2011     7PUBLISHING EARLY SPRING 2011 (PREVIOUSLY SOLD)  12BACKLIST       14INDEX       23ORDERING OUR BOOKS & CONTACTING US   24
Spring 2011 marks The Experiment’s sixth rontlist since our rst in all 2009.It is also our rst season being distributed by Workman Publishing Company*,and we’re excited to begin working with Workman and their aliates aroundthe world.We’re called The Experiment because every book is a test o new ideasand because we’re motivated by the curiosity and wonder that drive everyscientic experiment. Our scale is intimate, our books ar-reaching. Ourbooksall nonction, much o it practicalocus on ood (how to grow, cook,and enjoy it), tness and health, psychology and personal development,parenting, relationships, sexuality, personal nance, popular science, andnature.By the end o 2010, we will have 25 books in print, with six more comingout in winter 2011, ollowed by the spring 2011 titles that open this catalog.About our newest titles: Nourishing vegetarian entrées, delicious gluten-ree cupcakes, and high protein/low GI are are the stars o our three newcookbooks. And or readers looking or nourishment o a dierent kind:Here are a timely guide to parenting “on message,” a humorous handbookor young adults acing awkward situations, and a madcap account o thebeekeeping lie.I can’t say enough good things about the authors o these and all o ourbooks. They are the source o and the unfagging advocates behind the newideas that propel our experiment. We hope that you will want to read, sell,buy, review, eature, blog about, cook rom, license, translate, give as gits, orotherwise enjoy their books!MATTHEW LORE
President & Publisher 
*
Our new Spring 2011 titles (on pages 1–6 o this catalog) are now being sold by Workman Pub-lishing Company. Eective February 1, 2011, all o our titles will be distributed by Workman. Formore detailed inormation, please see page 24 and the inside back cover.
www.theexperimentpublishing.com
 
theexperimentpublishing.com
• 1
SPRING 2011
 
7-city author tour: New York,Charlotte, Chicago, San Francisco,Portland, Seattle, Toronto
 
National and regional food-interestradio shows
 
National review mailing targetingmajor food magazines and news-paper food sections
 
Outreach to top food and vegetar-ian websites and blogs
 
Author website: lukasvolger.com
Tips on key cooking methods andstocking a vegetarian pantry
Five recipes for Macaroni &Cheesehealthier than ever
Michael Pollan (“Eat food. Not toomuch. Mostly plants.”) and MarkBittman (“vegan until 6
pm
”) areamong the ever-growing ranks of high-profile advocates for plant-based eating
TV and radio appearances for
Veggie Burgers Every Which Way 
included
The Splendid Table
LUKAS VOLGER
began to garner fans, readers, and media
attention with his rst book,
Veggie Burgers Every Which Way.
He
has worked for many years at food establishments in New YorkCity and in his native Idaho as a baker, caterer, prep cook, server,and occasional dishwasher. He lives in Brooklyn, New York.
From the author of the 2010 hit
VeggieBurgers Every Which Way 
here are over100 vegetarian entrées that fill the centerof the plate
Whether you’ve eaten vegetarian fare for two weeks or twenty years,
creating avorful, lling dinners every night can be a chore. The problem:for former omnivores, “entrée” means meat or sh at the center of theplatewith vegetable sides. And replacing that hunk of protein with
more
 
vegetables can make “dinner” seem like nothing
but 
sides.Now, Lukas Volger cooks up more than 100 main courses so varied thatvegetariansand omnivores who are eating more plant-based foodswillnever lack an exciting new dish for dinner. Easy entrées like Creamed Kaleon Toast and Winter Root Vegetable Gratins showcase seasonal produce;recipes for dumplings, noodle bowls, and curries draw on global cuisines;and inventions like Lentil & Parsnip Soup and Simple Seitan Lettuce Wrapstransform everyday ingredients into appealing new avor and taste sensa-tions. These nutritionally balanced meals satisfy every cravingand de-nitely
won’t 
leave you snacking later.
Also available: 
Veggie Burgers Every Which Way,
page 15
JULY
Cooking (CKB086000)
TRADE PAPERBACK ORIGINALWITH FRENCH FLAPS
8 x 9 | 256 pages
$17.95 U.S.
| $21.95 Can. | W
Color photos throughout
978-1-61519-033-1 | No. 779033Ebook • 978-1-61519-134-5
Vegetarian EntréesThat Won’t LeaveYou Hungry
NOURISHING, FLAVORFULMAIN-COURSE DISHES THAT FILLTHE CENTER OF THE PLATE
Lukas Volger

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