You are on page 1of 54

For more than 30 years, Weldon Owen has been

dedicated to creating quality, illustrated books that

open the mind to fresh possibilities and inspire
readers around the world to pursue their passions.
Were pleased to share our latest titles with you
in the sincere hope that the books that we love
will entertain, educate, and encourage you, in
turn, to share your passions with friends, family,
pets, and everyone that you love.

I talian

Comfort Food

The Editors of Saveur

More than 100 classic and new recipes from
SAVEUR s archives present all the flavors,
ingredients, and techniques you need to know
to cook authentic and comforting Italian food
in your own home.

224 pages
241 x 218 mm 9 1/2 x 81/2 inches
50,000 words
114 recipes
85 photographs and illustrations

Soups and Stews

The Editors of Saveur
This celebration of SAVEUR s authority
and culinary wealth presents a masterful
selection of more than 100 of the most
authentic, diverse, and from-the-source soup
and stew recipes from around the world.

224 pages

241 x 218 mm 9 1/2 x 81/2 inches

50,000 words
105 recipes
85 photographs and illustrations

The New Classics Cookbook

The Editors of Saveur
From the editors of the world-renowned
food magazine, The New Classics Cookbook
features expert advice, culinary insight,
and more than 1,000 international recipes
for every taste and any occasion.

The New
1,000 RECIPES+

624 pages
256 x 197 mm 10 x 7 3/4 inches
400,000 words
1,000 recipes
200 photographs and illustrations
Hardcover, with cloth spine


a ppet ize rs l Hor s doe uvr e s

Hors dOeuvres


makes one 8" log

Crumbly, salty feta takes on a whole new dimension when

its baked in the oven.

No less than jazz legend Ella Fitzgerald flagged this

recipe in her copy of James Beards American Cookery.
This vintage hors doeuvre has won over cocktail
partygoers for decades with its smooth cheddar cheese
texture sharpened with the heat of Tabasco and
Dijon mustard.

2 lb. firm feta

3 tsp. extra-virgin olive oil
Crushed red chile flakes
Crusty bread, for serving

f all the pleasures

associated with eating, anticipation is one of the

best. The moment when a heavenly aroma sneaks around the kitchen

Our stomachs grumble; our mouths water. How can we bear the wait until

1 Heat oven to 400. Cut feta into 4 slices about 34 and

2 thick. Place each slice on a large piece of aluminum foil,
drizzle with 1 tsp. oil, and sprinkle with chile flakes. Wrap
foil around cheese, closing it and folding it over to seal.

dinner is served? Enter appetizers, those much-loved nibbles that precede

2 Place foil packets on a baking sheet and bake until cheese

door, heralding the repast to come, is wonderful. But it can also be tough:

the meal, calming the appetite in advance of the dishes to come.

into the garlicky bread; pissaladire, a French tart
pungent with onion and anchovy; Malaysian chicken
satay fragrant with ginger and lemongrassall are
indeed extraordinary.
Modest in size and extravagant in flavor, appetizers
like these prime everyone at the table for enjoyment.
We can think of nothing better to offer the people with
whom we choose to dine than a delectable morsel
made with care. Whether oysters Rockefeller from the
broiler, topped with bread crumbs laced with butter
and tarragon, pita slathered with baba ghannouj, a
smoky mashed eggplant spread, or a quickly made
batch of Mexican spiced nuts, an appetizer gives our
dining companions the license to dig in with gusto.
By any nameantipasto, tapa, mezze, entradaits an
edible greeting of immediate impact delivering the
simple message, Were glad youre here.

For cooks the world over, these savory tidbits buy

time and set the mood, curbing hunger and putting
an edible welcome on the table.
The first known use of the English word appetizer
was in 1820, but, of course, preprandial treats have
been around a lot longer. Ancient Greeks snacked on
raw and cured olives, bits of fish and nuts. According
to Apicius, early Romans were likely to start with
what may be one of the original versions of deviled
eggs. French aristocrats of the 17th century sated
themselves with small plates of oysters, pts,
and, yes, stuffed eggs. They called these bites hors
doeuvres, meaning out of the ordinary course of
things. In other words, such foods were not the meal,
but rather the meals extraordinary accompaniments.
Its a definition we heartily endorse: Spanish-style
pan con tomate, the juice of the ripe tomato soaking




serves 4


is slightly soft, about 10 minutes. Transfer to 4 plates,

remove foil, and drizzle with remaining 2 tsp. oil. Serve
with bread.

lb. cheddar cheese (mild, medium

or sharp), grated
tbsp. dijon mustard
tsp. Tabasco sauce
cup finely chopped fresh flat-leaf parsley
cup finely chopped pimiento
cup coarsely chopped pecans

1 Put room-temperature cheddar cheese in a large bowl.

Add mustard, Tabasco, parsley, and pimientos. Mix until
ingredients are evenly distributed.

cooks note Use tinned feta rather than the barrel-

aged variety, which can be too soft and creamy for this dish.

2 Place a piece of plastic wrap about 9 long on a clean

surface. Mound cheese mixture along edge nearest you,

then roll in plastic, pressing and molding to form a log
about 1 12 wide and 8 long.


3 Carefully remove plastic wrap and roll log in chopped

pecans, pressing nuts into log as you roll. Rewrap log
with fresh plastic wrap and chill for at least 1 hour.
Serve with crackers.

Feta, the definitive Greek cheese, salty and

sourish and earthy, is descended from the soft, tart
goats-milk cheeses that have been made in the
Balkans, and especially in Greece and Bulgaria,
for centuries. The Greek word feta means slice
the form in which the cheese is customarily served.
(It is not an old name; it was probably coined by a
market-savvy cheese-monger or producer around
the turn of the 20th century.) Greek law decrees
that feta must be made from at least 70 percent
ewes milk and up to 30 percent goats milk. Each
animal produces one to three kilos of milk per day;
it takes at least four kilos to make a kilo of cheese.
The more goats milk in the mix, the firmer the
cheese will be.

makes about 1 13 cups

A smart cook never tosses the jewels found inside a whole

chicken, especially the liver. Sauted and blended, liver
transforms into a velvety pt, spiked with cognac and
mellowed with sweet sauted onions.

lb. chicken livers, cleaned

cups chicken stock
tbsp. rendered chicken fat or unsalted butter
medium yellow onion, minced
tbsp. cognac or brandy


The New Kosher

Kim Kushner
This collection of fresh and flavorful recipes for
everyday eating and special occasions features the
rich flavors and straightforward cooking traditions
of North Africa and the Middle East. Author Kim
Kushner redefines Kosher cooking for the modern
family table.

200 pages
273 x 216 mm 10 1/2 x 81/2 inches
40,000 words
100 recipes
70 photographs

red roast chicken with lemon,

whole garlic & vegetables

dark chocolate bark with rose

petals, pistachios & walnuts

Theres never a bite left when I make this

I am always looking for a showstopping

simple yet spectacular roast chicken.

I cook it on a chicken stand (an empty
soda or beer can works, too), which
holds the bird upright while it roasts.
The result is crisp, golden skin and moist
meat. Its the best cooking invention
ever. I stuff the cavity with lemon halves
and fresh thyme, then surround the

Cut 1 inch (2.5 cm) off the top of the garlic head; do not
discard. Place both garlic pieces on a piece of aluminum
foil and drizzle with the 1 teaspoon oil. Wrap the foil over
the garlic, enclosing it completely. Set aside.
Cut the lemon in half and squeeze the juice into the
cavity and over the outside of the chicken. Reserve the
lemon halves. Generously season the cavity and the
outside of the chicken with salt and pepper. Stuff the
lemon halves and thyme inside the chicken, then place
the chicken on a chicken stand. Sprinkle the paprika and
basil over the outside of the chicken, using your hands

dessert that will wow company, and

this recipe does just that. A sheet of

oz (280 g) dark chocolate (bars, chips, or chunks)

cup (2 oz/60 g) crushed unsalted pistachios

tablespoons crushed dried rose petals

cup (1 oz/30 g) chopped walnuts

1 2


silky chocolate bark is sprinkled with

bright green crushed pistachios, light
pink rose petals, and crunchy walnuts,

Line a baking sheet with parchment paper.

If you are using chocolate bars, break them into small
pieces. Put the chocolate in the top pan of a double

then broken into pieces. To crush the

boiler over (not touching) simmering water and heat,

pistachios, place them in a plastic bag,

and smooth. Let cool for 3 minutes.

seal tightly, and strike with a wooden

stirring often with a heat-resistant spatula, until melted

Pour the chocolate onto the prepared baking sheet and

mallet or a rolling pin. This chocolate

use a spatula to smooth into an even layer. Sprinkle the

fennel, and onions. Place the foil-wrapped garlic in the

bark is beautiful, tasty, and fun to eat.

chocolate. Place the baking sheet on a level shelf in the

and easy. It cooks perfectly, and the

pan. Drizzle a little bit of oil over the vegetables.

And believe it or not, its also easy!

vegetables turn into caramelized

Roast for 1 hour. Reduce the oven temperature to

goodness. Look for a chicken stand at

juices run clear when a skewer is inserted into the

to spread them all over. Place the stand with the chicken

lined baking dish, so cleanup is fast

head garlic

teaspoon extra-virgin olive oil,

plus more for drizzling


chicken, about 3 1 2 lb (1.75 kg)

Kosher salt and freshly ground pepper

roasting pan handy.

chicken with vegetables on a parchment-

cookware stores and online.


Preheat the oven to 400F (200C). Have a large

bunch fresh thyme

tablespoon sweet paprika or sumac

teaspoon dried basil

carrots, peeled and grated

zucchini, grated

fennel bulb, trimmed, cored, and thinly sliced

handful of pearl onions, peeled

all about chicken

in the roasting pan. Surround with the carrots, zucchini,

325F (165C) and roast until golden brown and the

thickest part of the thigh, about 1 hour longer. (If you
would like to keep the chicken and vegetables warm,

pistachios, rose petals, and walnuts evenly over the

fridge until the bark is completely cooled and hardened,
about 2 hours. The bark can be covered and stored in

Once you get the hang of making

the fridge for up to 2 weeks.

your own chocolate bark, you will

To serve, carefully peel the bark off the parchment

love personalizing it with your favorite

pieces with a wooden mallet, or break it up with your

paper, place it on a wooden board, and break it into

keep them in the warm oven for up to 1 hour longer.)

toppings. You can prepare the bark

hands. Place in a serving dish.

Once the chicken is cool enough to handle, take it off

ahead of time and store in the fridge

Serves 12

the stand and discard the lemon halves and thyme.

Cut the chicken into serving pieces. Unwrap the garlic

until ready to serve.

and squeeze the cloves over the chicken to release the

golden, roasted deliciousness. Transfer the chicken and
vegetables to a serving platter. Now, devour.
Serves 46

favorite sweets


Cooking at Home
Chuck Williams


This special edition of Cooking at Home celebrates

culinary icon Chuck Williams 100th birthday.
Stunning photos, personal stories, and a wealth
of cooking know-how accompany more than
1000 recipes gathered from the award-winning
Williams-Sonoma publishing program.

Fats for sauting



To make the sauce, in a small saucepan over medium-high heat,

boil the vinegar and shallots until about 1 teaspoon liquid remains.
Let cool slightly. In a heatproof bowl, whisk the yolks, cream, half
of the tarragon, and the vinegar mixture. Place over (not touching)
simmering water in a saucepan and whisk until beginning to
thicken. Add the 12 cup (4 oz/125 g) butter, a little at a time,
whisking after each addition until incorporated. Continue to whisk
until thickened. Season with salt. Cover and keep warm.

23 tablespoons coarsely
cracked peppercorns

In a heavy frying pan over medium heat, melt the 2 tablespoons

butter with the oil. When the fat is hot, add the fillets and fry,
turning once, until browned on both sides, 45 minutes on each
side for medium-rare. Turn the fillets on their sides and rotate
to lightly brown the bacon, 12 minutes. Transfer to warmed
individual plates and remove the strings. Strain the warm sauce
through a fine-mesh sieve into a serving bowl. Sprinkle the
sauce with the remaining tarragon and serve right away alongside
the steaks.

4 pieces beef fillet, each

about 6 oz (185 g) and
1 12 inches (4 cm) thick


1 porterhouse steak,
2 12 3 lb (1.251.5 kg) and
about 2 inches (5 cm) thick
1 clove garlic, minced
1 teaspoon anchovy paste
2 teaspoons olive oil


Ground pepper

cup (2 fl oz/60 ml)

tarragon vinegar

Rouille (page 401)

2 shallots, finely chopped



2 egg yolks
1 tablespoon heavy
(double) cream
2 teaspoons chopped
fresh tarragon

Trim the fat from the edges of the steak, leaving a layer about
4 inch (6 mm) thick, then slash the layer of fat at 1-inch
(2.5-cm) intervals.
In a small bowl, using the back of a spoon, mash together the
garlic, anchovy paste, oil, and pepper until smooth. Rub the
mixture into both sides of the steak. Cover and let stand at
room temperature for 1 hour.
Prepare a charcoal or gas grill for direct-heat cooking over
high heat (see page 18).

Scoring steaks
Steaks can curl
when cooked
over high heat. To
prevent this, cut 2 or
3 shallow, evenly
spaced slashes into
the layer of fat that
surrounds each
steak. The steaks
will cook more
evenly and make a
nicer presentation.

Place the steak on the oiled grill rack and sear, turning once, until
nicely browned, about 1 minute on each side. Grill over mediumhigh heat (move the steak to a cooler area or raise the grill rack),
turning once, until done to your liking, 1620 minutes total for
Transfer to a cutting board, tent with aluminum foil, and let rest
for 5 minutes. To serve, cut the meat from the bone, then slice
the meat against the grain and arrange on a warmed platter.
Pass the rouille sauce at the table.

12 cup (4 oz/125 g) butter,

cut into small cubes



2 tablespoons butter

1 tablespoon canola oil



vs. broiling

664 pages
254 x 197 mm 10 x 7 3/4 inches
400,000 words
1,000 recipes
50 photographs and illustrations

4 slices lean bacon

Arguably, the best steaks for grilling are cut from the short loin: porterhouse, T-bone,
club, and shell or New York strip steaks. Here, a thick, marbled porterhouse is paired
with a traditional French red pepperbased sauce. You could also use two smaller T-bones.




Wrap a slice of bacon around the circumference of each fillet and

secure in place with kitchen string. Sprinkle the fillets on both
sides with the peppercorns and pat firmly into the meat. Season
both sides with salt and set aside.




Some recipes use

both butter and oil
when sauting for
a sound reason.
The butter provides
flavor but can
burn quickly at
even moderate
temperatures. The
oil can withstand
higher heat without
burning. If you
combine the two,
you can cook at a
higher temperature
and still have a
buttery flavor.

This version of the classic pepper-encrusted steak is gilded with a luxurious tarragonflecked sauce. The bacon wrapped around the steak adds a smoky flavor and retro appeal
to the dish. For a quicker version of Barnaise, made in a blender, turn to page 397.

You can typically

use your broiler (grill)
or a charcoal or gas
grill interchangeably
for recipes that
call for direct-heat
cooking. The timing
will be about the
same. If using a
broiler, make sure
to fully preheat it,
which takes about
15 minutes, and to
turn on your kitchen
fan when the meat
is cooking.

This recipe is so simple and tasty: sirloin steak is marinated in a honey and balsamic
vinegar mixture, then broiled or grilled for a few minutes, sliced, and served. Flank
steak can stand in for sirloin steak, if you like, and will have a slightly chewier texture.
Place the steak in a dish just large enough to hold it. In a bowl, stir
together the vinegar, oil, honey, and 1 tablespoon pepper. Pour
over the steak. Let stand at room temperature for 12 hours.
Preheat a broiler (grill), or prepare a charcoal or gas grill for
direct-heat cooking over high heat (see page 18).
Lightly sprinkle the steak on both sides with salt. Place the steak
on a broiler pan or on the oiled grill rack. Broil or grill, turning
once, for 34 minutes on each side for medium-rare, or until the
meat is done to your liking. Transfer to a cutting board and let
rest for 5 minutes. Slice against the grain and serve right away.

1 sirloin steak,
112 lb (750 g)
cup (3 fl oz/80 ml)
balsamic vinegar


2 tablespoons olive oil

2 tablespoons honey
Salt and ground pepper


A cumin-scented onion and citrus marinade accents the beefiness of this pleasantly
chewy steak. In addition to the guacamole, serve with black beans, tortillas, and
roasted potatoes topped with sour cream, chiles, and tomatoes.
1 flank steak, about 2 lb
(1 kg), or 4 rib-eye steaks,
about 12 lb (250 g) each
1 yellow onion
2 cloves garlic, finely
2 teaspoons ground cumin
cup (4 fl oz/125 ml)
fresh lemon juice

Salt and ground pepper

Olive oil for brushing
Guacamole (page 404)

Put the steak(s) in a shallow dish. Coarsely chop the onion. In

a blender or food processor, combine the onion, garlic, cumin,
lemon juice, and 2 teaspoons pepper. Pulse a few times to chop.
Pour over the steak(s), cover, and let stand at room temperature
for 1 hour.
Prepare a charcoal or gas grill for direct-heat cooking over high
heat (see page 18), or preheat a broiler (grill).
Remove the steak(s) from the marinade. Brush lightly with oil
and sprinkle with salt. Place on the oiled grill rack or on a broiler
pan. Grill or broil, turning the steaks once, for about 4 minutes
on each side for medium-rare.
If using flank steak, transfer to a cutting board, let rest for
5 minutes, and then slice against the grain on the diagonal,
arrange on a warmed platter, and garnish with some of the
guacamole. If using rib-eye steaks, divide among individual
plates and garnish. Pass the remaining guacamole at the table.

The name game

The same steak
is often called by
a different name
depending on
where you live. For
example, a strip
steak can be labeled
a New York, Kansas
City, or Delmonico
steak. London broil
is flank steak in
some shops and top
sirloin in others.
When in doubt, ask
your butcher to help
you locate the steak
you seek.


Sussman Brothers Series

Max & Eli Sussman
Take your cooking game up a notch with plenty
of great recipes and hilarity from the talented
Sussman duo. Featuring ingenious party tips and
tales from the trenches, Max and Eli offer their
unique take on new and classic favorites.

160 pages
240 x 200 mm 9 1/2 x 7 1/2 inches
32,000 words
75 recipes
100 photographs


Make It Spicy
Amy Machnak
Bursting with flavor and health benefits, spicy
food is a favorite around the globe. These 50+
recipes range in heat levels from mild to fiery and
can all be customized to suit your preferences
no matter how high you like to turn up the heat.

96 pages
222 x 197 mm 8 3/4 x 7 3/4 inches
20,000 words
54 recipes
45 photographs


The Total Grilling Manual

Various Authors
This all-in-one guide covers all the classics, from
melt-in-your mouth ribs to perfectly grilled chicken,
as well as show-stopping crowd pleasers, including a
whole pig cooked in a pit. Packed with information
on grilling and smoking with charcoal, hardwoods,
and gas, this comprehensive guide covers everything
you need to know about choosing the right grill,
stocking up on tools, and preparing a wide range of
sauces, rubs, marinades, and sides to go with your
flame-kissed masterpieces.

224 pages
240 x 190 mm 9 1/2 x 7 1/2 inches
60,000 words
100 recipes
700 photographs and illustrations



The Complete Cocktail Manual

Lou Bustamante
Bartenders from around the world share their
top tips, techiques, and recipes in this
comprehensive guide to everything cocktail.
Hundreds of recipes are complemented
by insider information on glassware, ice, tools
of the trade, and dramatic presentations
(flaming orange peel garnish, anyone?). From
the simple trick for a perfect martini to the
latest bespoke concoctions, this is the book
every home mixologist must read.

240 pages
240 x 190 mm 7 1/2 x 9 1/2 inches
45,000 words
100 recipes
60 photographs

Cocktails: The New Classics

Frdric Le Bordays
From Prohibition to the present day, several
distinct cocktail eras have been enriched
by the expertise of the greatest bartenders.
Whether shaken or stirred, on the rocks
or neat, youll find your drink of choice,
and at least a few new favorites.

144 pages
267 x 191 mm 7 1/2 x 10 1/2 inches
45,000 words
60 recipes
60 photographs



Whats for Dinner Series



Kate McMillan
The series that provides dinner solutions for every day of the
week. From family favorites to fresh recipes that range from
meaty to vegetarian, there are classics and creative twists
that will insipire every cook on even the busiest of nights.

128 pages
243 x 212 mm 9 3/4 x 8 1/2 inches
30,000 words
60 recipes
50 photographs and illustrations







1 cup (5 oz/155 g) all-purpose flour

8 corn or flour tortillas, warmed

Kosher salt and freshly ground pepper

Tangy Coleslaw (page 26)

1 cup (8 fl oz/250 ml) dark Mexican beer

Taqueria Guacamole (page 19)

1 lb (500 g) cod fillets

Fire-Roasted Tomato Salsa (page 22)

Canola oil for frying



Piled high with crunchy, creamy,
and fiery toppings, these fried
fish tacos will earn a spot in
any fish taco enthusiasts heart.
Choose a beer for the batter
that you will also enjoy sipping
alongside the tacos. To avoid
soggy fish, cook it in a small
saucepan: it uses less oil and
its easier to maintain the heat.

In a large bowl, whisk together the flour, 2 teaspoons salt, and 1 2 teaspoon pepper.
Slowly whisk in the beer and stir until there are no lumps left. Let the batter rest for
10 minutes.
Cut the cod into 2-inch (5-cm) pieces and season well with salt and pepper. Drop the fish
into the batter and stir to coat. Using a slotted spoon, remove the fish from the batter,
letting the excess batter drip back into the bowl, and transfer to a plate.
Preheat the oven to 200F (95C).
Pour oil into a small, heavy-bottomed saucepan to a depth of 1 inch (2.5 cm) and
heat to 350F (180C) on a deep-frying or candy thermometer. (If you dont have a
thermometer, your best test is to dip the corner of a piece of fish into the oil; it should
sizzle immediately and vigorously.)
Carefully add a few pieces of the fish at a time to the hot oil, being careful not to crowd
the pan. Cook, turning once, until the batter is golden brown all over, about 3 minutes
total. Using tongs, transfer the fish to a baking sheet lined with paper towels to drain,
and place in the oven to keep warm. Repeat to fry the remaining fish.
To serve, set out a platter of the fish along with the tortillas, coleslaw, guacamole, and
salsa and let everyone create their own tacos.






Rustic Italian
Domenica Marchetti
With over 120 recipes for simple, seasonal
Italian fare, gorgeous photography, and
exquisite hand-painted illustrations, this
book celebrates an irresistible cuisine and
will inspire home cooks everywhere.

224 pages
256 x 197 mm 10 1/4 x 7 3/4 inches
42,000 words
120 recipes
70 photographs

Rustic Spanish

Rustic Spanish

Over 120 recipes hailing from one of the

worlds favorite cuisines are enhanced with
lush photography and charming hand-drawn
illustrationsa beautiful way to add new
favorite dishes to every home cooks repertoire.





slow cooking

More than 125 tempting recipes with hectic schedules in mind

Kim Laidlaw



More than 100

over-the-top delicious
baked creations from
your own kitchen
plus tales of the
sweet life from bakers
across the country






224 pages
256 x 197 mm 10 1/4 x 7 3/4 inches
42,000 words
120 recipes
70 photographs

The Comfort Collection

Various Authors
Inside these titles, youll find recipes for all
your favorite comfort foods, as well as modern
twists on classic dishes.


224 pages
256 x 197 mm 10 1/4 x 7 3/4 inches
55,000 words
120125 recipes
75 photographs


Frozen Desserts
Various Authors
These 60+ recipes for scoops, shakes, slushes,
sundaes, sandwiches, special-occasion treats,
and more will turn your home kitchen into an
ice cream parlor. This book is the ultimate
resource for frozen dessert bliss.

112 pages
235 x 210 mm 9 1/4 x 8 1/4 inches
24,000 words
60 recipes
50 photographs

The Ice Creamery Cookbook

Shelly Kaldunski
Served in a bowl or cone, sandwiched between
two cookies, or whirled into a refreshing
shake, homemade ice cream, gelato, sorbet,
frozen yogurt, granita, and other frozen
desserts are welcome treats. This book features
50 tempting recipes, with delicious sauces,
cones, and toppings; creative serving options;
and inspired mix-and-match suggestions.

112 pages
235 x 210 mm 9 1/4 x 8 1/4 inches
25,000 words
50 recipes
45 photographs


Parfaits are easy to assemble, and they are great go-to treats for
last-minute desserts. The first parfait here is reminiscent of a
childhood treat from an old-fashioned ice cream truck. For a
different flavor, use another type of sorbet, such as raspberry.
Or, have some fun with dessert by creating whimsical parfaits
with ingredients you would typically serve for breakfast. Chunky
Peanut Butter Ice Cream (page 39) would also be also delicious
for the second parfait.

orange-cream parfait
4 scoops Orange Sorbet, homemade
(page 53) or purchased
1 cup (8 fl oz/250 ml) Vanilla
Whipped Cream (page 69)
4 scoops Vanilla Ice Cream,
homemade (page 17) or purchased

each parfait, put 1 scoop of the sorbet into a tall, footed dessert glass.
1 For
Add cup (2 fl oz/60 ml) of the whipped cream. Add 1 scoop of the vanilla

ice cream.
the layers using the remaining sorbet, ice cream, and whipped cream.
2 Repeat
Serve right away with a long spoon.


breakfast parfait
each parfait, put 1 scoop of the ice cream into a tall, footed dessert glass.
1 For
Crumble one-half cookie over the top. Top with one-fourth of the bananas.

Orange-Cream Parfait

Dulce de leche, literally candy of milk, takes time to make

but is well worth the wait. As the sweetened milk caramelizes
in the oven, it thickens to the texture of a soft caramel candy.
When swirled into tangy frozen yogurt, the result is pure
dessert bliss. Top each serving with a scattering of caramel
corn or nuts, if you like.


2 (14-ounce) cans
sweetened condensed milk

To make the dulce de leche, preheat the oven to 400F. In a 1-quart baking
dish, combine the condensed milk and salt. Cover with aluminum foil and
place inside a larger baking pan. Place the setup in the oven and carefully
pour hot water into the baking pan to reach halfway up the sides of the
baking dish. Cook until thickened and darkened to an amber-colored
caramel, 1 12 to 2 hours. Let cool completely. You should have about 2 cups.
Cover and refrigerate 1 cup.

4 teaspoon salt

2 cups Greek-style plain

whole-milk yogurt
1 cup heavy cream

2 cup whole milk

1 teaspoon vanilla extract


In a bowl whisk together the yogurt, cream, milk, vanilla, and the 1 cup
of dulce de leche until smooth. Cover and refrigerate until very cold,
at least 2 hours or up to 1 day.
Pour the cold yogurt mixture into an ice cream maker and churn according
to the manufacturers instructions. As soon as it has finished churning,
spoon half of it into a freezer-safe container. Top with dollops of the
reserved dulce de leche, using about 12 cup, and stir gently in a figure eight
to swirl the mixture into the yogurt. Top with the remaining 12 cup dulce de
leche and again stir in a figure eight to mix.
Place parchment or waxed paper directly on the surface. Cover tightly
and freeze until firm, at least 2 hours or up to 3 days.

Repeat the layers using the remaining ice cream, cookies and banana. Serve
right away with a long spoon.

4 scoops Cereal Milk Ice Cream

(page 44)
2 Cornflake Cookies (page 74)
1 banana, peeled and sliced

98 the soda fountain


frozen yogurts and sherbets


Luscious Fruit Desserts

Various Authors
Every great meal deserves a sweet grand finale.
Celebrate each seasons harvest with this
collection of more than 50 classic and modern
fruit desserts that use your ovens dry heat to
magically concentrate and caramelize natures
bounty, right at the pinnacle of freshness.

112 pages
235 x 210 mm 9 1/4 x 8 1/4 inches
26,000 words
65 recipes
65 photographs

Gluten-Free Baking
Kristine Kidd
This book showcases a diverse collection
of recipes that are naturally gluten-free,
but just as tempting as traditional baked goods.
The recipes span the range of baked goods,
from breakfast items and crusty breads, to
cookies and cakes, and other baked desserts.

128 pages
237 x 212 mm 9 1/2 x 8 1/2 inches
30,000 words
50 recipes
60 photographs


Baked Treats,

Kristine Kidd

E T HE R I A L A ND C R UNC HY, I came to love this,

and other meringue-based desserts, when I started
following a gluten-free diet. This dish features
cardamom-scented crispy shells filled with a
sumptuous, tart lemon curd made from Meyer
lemons. Use any combination of berries, and
other fresh fruits work well too.

lemon-berry meringue nests

114 cups (10 oz/300 g) plus
2 teaspoons sugar
4 teaspoon ground cardamom

4 large egg whites, at room


4 teaspoon cream of tartar

1 teaspoon pure vanilla extract

Pinch of kosher salt
2 cups (8 oz/250 g) fresh
strawberries, stemmed and
quartered lengthwise
2 cups (8 oz/250 g) fresh
YogurtMeyer Lemon Curd,
page 125

serves 8

Place racks in the upper and

lower thirds of the oven
and preheat to 200F (95C).
Line 2 large baking sheets with
parchment paper.

In a small bowl, stir together

the 2 teaspoons sugar and
the cardamom, if using. In a stand
mixer, beat the egg whites on
medium speed until frothy. Add
the cream of tartar and beat on
medium-high speed until soft
peaks form, about 2 minutes.
Gradually add 1 cup (8 oz/250 g) of
the sugar, 1 tablespoon at a time,
beating constantly. Sprinkle on
the cardamom mixture and add
the vanilla and salt and continue
beating until stiff and glossy and
the egg whites hold a peak when
the beater is lifted straight up,
12 minutes longer.

Dab a bit of the meringue

underneath the corners of
the parchment papers to secure
them to the baking sheets.
Immediately spoon the meringue

in eight mounds about cup

(4 fl oz/125 ml) each onto the
prepared baking sheets. Using the
back of a metal spoon, gently
create a 34 inch (2 cm) deep, wide
well in the center of each mound.

Bake the meringues until

dry, crisp, and firm, about
2 hours, switching the baking
sheets halfway though. Turn off
the oven and let the meringues
cool completely in the closed
oven, about 2 hours.

In a bowl, stir together the

strawberries, blueberries,
and the remaining 14 cup
(2 oz/60 g) sugar. Let stand at
room temperature until juices
form, about 30 minutes.

To serve, spoon about

3 tablespoons of the lemon
curd into each meringue nest
and top with the berries, dividing
evenly. Serve right away.

G L U T E N - F R E E B A K I N G 10 3



Weeknight Series
Various Authors
This solution-oriented series offers colorful,
nutrient-rich recipes, presenting healthy dinner
ideas for the busy work week. These books
provide a road map for cooking, eating, and living
a vibrant lifestyle, no matter what the day brings.

192 - 240 pages

254 x 212 mm 10 x 8 1/2 inches
55,000 words
80 recipes
85 photographs

Of the Day Series

Various Authors
Each colorful, calendar-style cookbook
presents 365 recipesand daily culinary
inspirationfor dishes to match any season,
occasion, or mood. Lavish photographs and
a colorful graphic design add visual appeal to
the enticing collection of seasonal dishes.

304 pages
247 x 222 mm 9 3/4 x 8 3/4 inches
90,000 words
365 recipes
90 photographs

of the






fresh+ fast
simple, healthy meals for every night of the week

Kristine Kidd



Urban Remedy
Neka Pasquale
This health book offers an easy-to-follow
program featuring a mostly raw and vegan
eating plan coupled with mindfulness exercises
and Eastern healing theories to help
reset your health and wellbeing. It is an
appealing, lifestyle-driven guide to
whole-food cleansing, weight loss, and
balanced living. Urban Remedy offers more
than 75 delicious recipes as well as
an intriguing look at food as medicine.

176 pages
256 x 197 mm 10 x 7 3/4 inches
50,000 words
75 recipes
60 photographs

The Superfoods Cookbook


More than 80 delicious
recipes using natures
healthiest foods

Dana Jacobi


Dana Jacobi
Packed with nourishing recipes, this book
offers easy ways to get wholesome foods on
the table any time of day. Home cooks will
learn how to craft healthful meals based on
superfoods, including vegetables, fruits,
whole grains, and legumes.

224 pages
256 x 197 mm 10 x 7 3/4 inches
50,000 words
80 recipes
100 photographs

The Juice Solution

Erin Quon & Briana Stockton
Inside these pages youll find dozens
of tempting juices made from raw fruits,
vegetables, nuts, and more, customized
for a home juicer. With recipes organized
according to the health benefit they
promote, get ready to enjoy a healthier,
happier, and more delicious lifestyle.

112 pages
225 x 191 mm 9 x 7 1/2 inches
10,000 words
90 recipes
60 photographs

Smoothies & Beyond

Tori Ritchie
This book offers a collection of recipes
to make the most of your pro-blender,
featuring 40 foolproof recipes for every meal
of the day. Dressings, juices, pures, dips,
butters, spreads, soups, and sauces are easier
and tastier than theyve ever been.

96 pages
222 x 190 mm 8 3/4 x 7 1/2 inches
22,000 words
40 recipes
40 photographs and illustrations




st, and
o main

Test Kitchen Series

the new

the spiralizer cookbook

quick, easy &

healthy recipes
for any meal
of the day


Various Authors
Each of these titles features more than 20 fast,
easy, and contemporary recipes as well as a
primer on how to use your innovative cooking
tool to make inspiring snacks, main dishes,
desserts, and more.

inspiring, easy &

healthy recipes for
any meal of the day

5664 pages
196 x 152 mm 8 x 6 1/4 inches
10,000 words
20 recipes
25+ photographs


Junior Chef

cookb ook

coo kb oo k

easy recipes for

meals, snacks,
sweets & more




The Happy Healthy

Baby Cookbook
Shazi Vikram
Give your baby and toddler the best start in
life and help them grow up healthy, happy,
and strong with delicious, homemade foods.
This cookbook offers a fresh, nutritious, and
accessible approach to feeding children from
6 months to 3 years.

128 pages
235 x 210 mm 91/4 x 81/4 inches
40,000 words
75 recipes
65+ photographs

The Junior Chef Cookbook

Various Authors
Discover how fun and easy cooking can be!
This companion book to Williams-Sonomas
popular Junior Chef cooking program will help
kids learn to make more than 30 delicious
recipes for any meal of the day.

72 pages
225 x 191 mm 9 x 7 1/2 inches
15,000 words
36 recipes
30 photographs and illustrations



American Girl Baking

Various Authors
Bake Like You Mean it! With forty charming
and creative recipes, this book will give the girl
in your life all the inspiration and guidance she
needs to bake, decorate, and share yummy
homemade treats with friends and family.

128 pages
203 x 178 mm 8 x 7 inches
22,000 words
90 photographs

0: 1-68188-022-9

68 1 8802 28

US/$23.95 CAN


Chocolate-Dipped Vanilla Madeleines

Sweet and fancy French madeleines are trs cute when dipped into rich
melted chocolate. Serve these at your next tea party. Bon apptit!

cup (1 stick) unsalted

butter, melted and cooled,
plus 2 tablespoons
unsalted butter, at room
temperature, for greasing
the pan
1 cups cake flour, plus
more for dusting the pan

Preheat the oven to 375F. Using a pastry brush and 1 tablespoon of the

Fill the molds with the rest of the batter, put

room-temperature butter, coat the 12 molds of a madeleine pan with

the pan in the oven, and bake and remove the

a thick layer of butter, making sure you coat each and every ridge. Dust the

cookies in the same way as the first batch. Let

molds with flour, tilting the pan to coat all of the surfaces. Turn the pan upside

all of the madeleines cool completely.

down over the kitchen sink and tap it gently to knock out the excess flour.

To dip the madeleines in chocolate, line a

Sift together the flour, baking powder, and salt into a bowl. In another bowl,

cookie sheet with parchment paper. Place

teaspoon baking

using an electric mixer, beat the eggs, egg yolks, and sugar on medium-high

the chocolate chips in a small microwave-safe

speed until fluffy and pale, about 3 minutes. Add the vanilla and beat until

bowl. Ask an adult to help you microwave

teaspoon salt

combined. Turn off the mixer. Sprinkle the flour mixture over the egg mixture

the chocolate on high heat, stirring every 20

2 large eggs plus

2 large egg yolks

and mix on low speed just until combined. Turn off the mixer. Using a rubber

seconds, until its melted and smooth. Dont

spatula, gently stir in the melted butter.

let the chocolate get too hot! One at a time,

cup sugar
2 teaspoons vanilla

Scoop a heaping tablespoonful of batter into each mold. The molds should

cup semisweet
chocolate chips

spring back when lightly touched (ask an adult for help!), about 15 minutes.

be three-fourths full. Bake until the cookies are golden brown and the tops
Ask an adult to help you remove the pan from the oven, invert it onto a wire
rack right away, and tap the pan on the rack to release the madeleines. If any

carefully dip the wide, rounded end of each

madeleine into the chocolate, then set it,
shell-side up, on the prepared cookie sheet.
Refrigerate the cookies until the chocolate
is set, 30 to 45 minutes. Serve.

of the cookies stick, use a butter knife to loosen the edges, being careful not to
touch the hot pan, and invert and tap again. Let the cookies and the pan cool.
When the pan is cool, wipe it out. Butter the molds with the remaining
1 tablespoon room-temperature butter and flour them just as you did before.




The Quick-Look Cookbook

The Quick-Look Cookbook



Culinary expertise explained, one step at a

time. Eat! is full of simple, graphic, step-bystep instructions on all the cooking skills
every home cook needs to know.


Gabriela Scolik &

the Show Me team




The best baking tricks revealed, one step at

a time. With foolproof, gorgeously illustrated
instructions, Bake! can easily transform any
home baker into expert pastry chef.






shelly kaldunski

Gabriela Scolik &

the Show Me team


US $25.00
CAN $30.00

256 pages
ISBN 978-161628935-5
225 x 222 mm 8 3/4 x 8 3/4 inches
25,000 words
9 7 8161 6 2893 55

256 pages
225 x 222 mm 8 3/4 x 8 3/4 inches
25,000 words
4,000 illustrations

ISBN 13: 978-1-61628-935-5

ISBN 10: 1-61628-935-X




make chocolate icing

3 oz/100 g
dark chocolate,

ice a perfectly smooth cake

2 oz/80 g confectioners
sugar, sifted
3 tbsp water
3 tbsp
unsalted butter

The bowl should not touch

the water below. You can also
use white chocolate instead of
dark chocolate.


Melt the chocolate in the top

of a double boiler over
simmering water.


make chocolate leaves

Melt chocolate in the

top of a double boiler
over simmering water.

Add the sugar and butter and stir until

combined. Add some water if needed.
Ice a cake while still warm.

make chocolate lace

Trim a cooled cake to

create a level surface.

Set on a cardboard round

on a cake turntable.

Peel the leaf away, leaving

a chocolate leaf shape.

Pour into a squeeze

bottle or transfer to a
paper cone and draw a
design onto wax paper.
Let cool until set.


Hold the spatula under hot water.

Hold the edge of the spatula

to the cake and rotate the cake
turntable to smooth the icing.

stencil with sugar

Peel off the paper

and use.
Lay a stencil onto a cooled and iced cake.


Add more icing;

spread over the whole cake.

Melt dark or white

chocolate in the top of
a double boiler over
simmering water.

Smooth from the edge to the center.

Cover the sides with icing.

Paint chocolate
onto mint leaves.
Let set in the

Pour a thin coat of icing over the top of

the cake, then spread to an even layer.
Let the icing dry in the refrigerator.

Sift confectioners sugar over the stencil.

Remove the stencil carefully.


Trends Series
Various Authors
96128 pages
210 x 185 mm 8 1/2 x 7 1/2 inches
19,000 words
4045 recipes
50 photographs
Hardcover with jacket




The Side Dish


Perfect Panini

Tori Ritchie

96 pages
222 x 190 mm 8 3/4 x 7 1/2 inches
22,000 words
Over 60 recipes
85 photographs and illustrations
Hardcover with jacket

96 pages
222 x 194 mm 8 3/4 x 7 3/4 inches
20,000 words
40 recipes
90 photographs and illustrations

Shelly Kaldunski

Featuring 40 recipes and expert tips for your favorite ingredients

Lets Do Brunch

The Art of the Cookie

Brigit Binns

Shelly Kaldunski

176 pages
235 x 210 mm 9 1/4 x 8 1/4 inches
40,000 words
110 recipes
65 photographs
Hardcover with jacket

128 pages
235 x 210 mm 9 1/4 x 8 1/4 inches
22,000 words
Over 60 recipes
85 photographs and illustrations
Hardcover with jacket

Cook Good Food

fresh, simple recipes
for frittatas, omelets,
scrambles & more

Bake Good Things

Various Authors

Various Authors

144 pages
247 x 188 mm 9 3/4 x 7 1/2 inches
35,000 words
60 recipes
50 photographs
Paperback with flaps

144 pages
247 x 188 mm 9 3/4 x 7 1/2 inches
35,000 words
60 recipes
50 photographs
Paperback with flaps

Jodi Liano

Simply Soup


seasonal recipes for delicious soups

Kate McMillan
160 pages
247 x 222 mm 9 3/4 x 8 3/4 inches
35,000 words
70 recipes
75 photographs

Simply One Pot

Kate McMillan
160 pages
247 x 222 mm 9 3/4 x 8 3/4 inches
35,000 words
70 recipes
75 photographs

Kate McMillan

cooking with

from allspice
to turmeric,
easy recipes for
f lavor

Mix Shake Stir

ice cream, frozen yogurt,
gelato, sorbet, and more!

jennifer newens


Cheese Obsession

Various Authors

Georgeanne Brennan

224 pages
229 x 229 mm 9 x 9 inches
23,000 words
140 recipes
175 photographs
Hardcover with jacket

224 pages
247 x 185 mm 9 1/2 x 7 1/4 inches
45,000 words
130 recipes
130 photographs

Shelly Kaldunski



Editors of Saveur

192 pages
247 x 185 mm 9 3/4 x 7 1/4 inches
45,000 words
60 recipes
80 photographs

112 pages
237 x 185 mm 9 1/2 x 7 1/2 inches
12,000 words
50 recipes
54 photographs
Paperback with flaps

VOLT ink.
Bryan & Michael Voltaggio
336 pages
290 x 245 mm 11 x 9 1/2 inches
110,000 words
80 recipes
195 photographs

Emma Hearst
& Sarah Krathen
240 pages
270 x 200 mm 10 / x 8 inches
70,000 words
100+ recipes
200 photographs
1 2

The World Kitchen

Rick Rodgers
304 pages
260 x 210 mm 10 / x 8 1/4 inches
90,000 words
Over 150 recipes
Over 200 photographs
Hardcover with jacket

A Taste of the World

Various Authors
384 pages
292 x 236 mm 11 1/2 x 9 1/4 inches
115,000 words
225 recipes
800 photographs
Hardcover with jacket


Best Cookies

Chris Cosentino

Easy Italian
Editors of Saveur
112 pages
237 x 185 mm 9 1/2 x 7 1/2 inches
11,000 words
30 recipes
50 photographs
Paperback with flaps

Easy Mexican
Editors of Saveur
112 pages
237 x 185 mm 9 / x 7 1/2 inches
12,000 words
37 recipes
54 photographs
Paperback with flaps
1 2

The New
Comfort Food
Editors of Saveur
256 pages
242 x 220 mm 9 1/2 x 8 1/2 inches
50,000 words
100 recipes
190 photographs
Hardcover with jacket

The Way We Cook

Editors of Saveur
272 pages
254 x 241 mm 10 x 9 1/2 inches
18,000 words
50 recipes
220 photographs
Hardcover with jacket

The Wild Chef

Jonathan Miles
224 pages
254 x 216 mm 10 x 8/2 inches
60,000 words
150 recipes
200 photographs and

Cooking from the

Farmers Market
Jodi Liano

Grill Master
Fred Thompson
224 pages
256 x 197 mm 10 x 7 3/4 inches
55,000 words
100 recipes
150 photographs

in Grilling

272 pages
254 x 216 mm 10 x 8 1/2 inches
55,000 words
245 recipes
135 photographs

Willie Cooper

Healthy in a Hurry

Kitchen Garden

Karen Ansel, MS, RD

& Charity Ferreira

272 pages
256 x 235 mm 10 x 9 1/4 inches
55,000 words
130 recipes
150 photographs

Jeanne Kelley

224 pages
254 x 216 mm 10 x 8 1/2 inches
42,000 words
100 recipes
80 photographs
Hardcover with jacket

224 pages
197 x 256 mm 10 x 7 3/4 inches
50,000 words
More than 100 recipes
80+ photographs
Paperback with flaps

The Art of Preserving

Breakfast Comforts

Rick Field, Lisa Atwood

& Rebecca Courchesne
240 pages
254 x 216 mm 10 x 8 1/2 inches
50,000 words
70 recipes
135 photographs

Better From Scratch

Ivy Manning
160 pages
247 x 191 mm 7 1/2 x 9 3/4 inches
45,000 words
60 recipes
60 photographs

Rick Rodgers
224 pages
256 x 197 mm 10 x 7 3/4 inches
45,000 words
100 recipes
100 photographs

The New Slow Cooker

Brigit Binns
224 pages
256 x 197 mm 10 x 7 3/4 inches
48,000 words
100 recipes
100 photographs


Cook Like a Pro

Editors of
368 pages
255 x 200 mm 10 x 8 inches
100,000 words
350 techniques and recipes
1,500 photographs

Cooking Essentials

Cooks Wisdom
Sarah Clegg
480 pages
230 x 160 mm 9 x 6 1/4 inches
200,000 words
800 illustrations

Rick Rodgers


304 pages
260 x 210 mm 10 1/4 x 8 1/4 inches
90,000 words
Over 150 recipes
Over 200 photographs
Hardcover with jacket

320 pages
255 x 235 mm 10 x 9 1/4 inches
70,000 words
140 recipes
170 photographs
Hardcover with jacket

Two in the Kitchen

Christine Dufault
& Jordan Mackay
256 pages
254 x 216 mm 10 x 8 1/2 inches
72,000 words
150 recipes
150 photographs
Hardcover with cloth spine

Fun Food

Sweet Treats

Stephanie Rosenbaum

Carolyn Weil

128 pages
265 x 240 mm 10 1/2 x 9 1/2 inches
10,000 words
25 recipes
175 photographs
Hardcover with jacket

128 pages
265 x 240 mm 10 1/2 x 9 1/2 inches
10,000 words
25 recipes
175 photographs
Hardcover with jacket

Family Meals

Little Cooks

Maria Helm Sinskey

Erin & Tatum Quon

288 pages
255 x 200 mm 10 x 8 inches
65,000 words
117 recipes
300 photographs
Hardcover with jacket

128 pages
235 x 227 mm 9 1/4 x 9 inches
11,000 words
37 recipes
125 photographs

Cooking Together

the cookbook

Gayle Pirie & John Clark

256 pages
255 x 200 mm 10 x 8 inches
70,000 words
150 recipes
175 photographs
Hardcover with jacket

Kids Baking

for kids
Great recipes for kids who love to cook

Abigail Dodge
128 pages
230 x 200 mm 9 x 8 inches
25,000 words
30 recipes
225 photographs
Hardcover, concealed wire-o

The Cookbook
for Kids
Lisa Atwood
128 pages
235 x 206 mm 9 x 8 inches
20,000 words
Over 65 recipes
35 photographs and
Hardcover, concealed wire-o

Lisa Atwood

Love in Spoonfuls
The Lunch Box

Cooking for Baby

Kate McMillan

Lisa Barnes

112 pages
210 x 185 mm 8 / x 7 1/4 inches
5,400 words
75 recipes
45 photographs

144 pages
210 x 185 mm 8 / x 7 1/4 inches
28,000 words
40 recipes
40 photographs
Hardcover with jacket


Baby & Toddler

On the Go
Kim Laidlaw
160 pages
235 x 210 mm 9 1/4 x 8 1/4 inches
35,000 words
75 recipes
60 photographs
Hardcover with jacket



Editors of Parenting

The Kids Cookbook

Various Authors
128 pages
230 x 200 mm 9 x 8 inches
25,000 words
30 recipes
225 photographs
Hardcover, concealed wire-o

160 pages
225 x 220 mm 8 7/8 x 8 3/4 inches
29,000 words
85 recipes
45 photographs

Kids Parties
Lisa Atwood

The Baby & Toddler

Karen Ansel, MS, RD
& Charity Ferreira
176 pages
235 x 210 mm 9 1/4 x 8 1/4 inches
40,000 words
75 recipes
65+ photographs
Hardcover with jacket

144 pages
235 x 227 mm 9 1/4 x 9 inches
10,000 words
40 recipes
150 photographs
Hardcover with jacket


Food Made Fast

Various Authors
112 pages
240 x 200 mm 9 x 8 inches
20,000 words
40 recipes
90 photographs
Hardcover with jacket


Collection Series
Various Authors
120 pages
230 x 210 mm 9 x 8 1/4 inches
20,000 words
45 recipes
100 photographs
Hardcover with jacket


Scattered Among the Nations

The Guides

Bryan Schwartz

Various Authors
96 pages
210 x 145 mm 8 1/4 x 5 1/2 inches
17,000 - 20,000 words
200 photographs and illustrations

With vibrant photographs and intimate

stories Scattered Among the Nations tells
the history of the worlds most isolated
Jewish communities, in Africa, Asia, Latin
America, the Former Soviet Union and
the margins of Europe.

252 pages
279 x 229 mm 11 x 9 inches
25,000 words
500 photographs and illustrations

The Book of Saints


The Secrets of Codes

Edited by Andrew Heritage

Paul Lunde

336 pages
290 x 255 mm 11 1/2 x 10 inches
95,000 words
600 photographs and illustrations

288 pages
255 x 220 mm 10 x 8 3/4 inches
80,000 words
1,000 photographs and illustrations


Various Authors
368 pages
290 x 250 mm 11 x 9 3/4 inches
40,000 words
700 photographs and

Wellbeing Series

Wellbeing Series

112 pages
235 x 185 mm 9 1/4 x 7 1/4 inches
15,000 words
180 photographs and

112 pages
235 x 185 mm 9 1/4 x 7 1/4 inches
15,000 words
180 photographs and

Look Good, Feel Good

Style Yourself

Mona Behan
& Susan Elisabeth Davis

Various Authors

Design Library
Various Authors
176192 pages
265 x 225 mm 10 1/2 x 8 3/4 inches
25,000 words
220250 photographs

Design Inspiration
Various Authors
144 pages
195 x 152 mm 7 3/4 x 6 inches
2,500 words
130 photographs

256 pages
240 x 190 mm 9 1/2 x 7 1/2 inches
60,000 words
300 photographs and

Hot Sex

50 Nights in Gray

Emily Morse
& Jamye Waxman

Laura Elias

240 pages
240 x 190 mm 9 1/2 x 7 1/2 inches
25,000 words
300 illustrations


240 pages
240 x 190 mm 9 1/2 x 7 1/2 inches
40,000 words
1,500 photographs and

112 pages
240 x 190 mm 8 x 5 1/4 inches
25,000 words
300 illustrations


Show Me How

Derek Fagerstrom,
Lauren Smith &
the Show Me Team

320 pages
225 x 222 mm 8 3/4 x 8 3/4 inches
18,000 words
5,000 illustrations

288 pages
225 x 222 mm 8 3/4 x 8 3/4 inches
16,000 words
4,500 illustrations


Show Me How
to Survive

288 pages
225 x 222 mm 8 3/4 x 8 3/4 inches
50,000 words
4,500 illustrations

Frances Reade

144 pages
190 x 185 mm 7 1/2 x 7 1/4 inches
10,000 words
500 illustrations

Show Mom How

Shawn Bean

Sarah Hines Stephens

144 pages
209 x 203 mm 8 1/4 x 8 inches
12,000 words
500 illustrations

144 pages
209 x 203 mm 8 1/4 x 8 inches
12,000 words
500 illustrations

1001 Fun Ways to Play

Susan Elisabeth Davis
& Nancy Wilson Hall
240 pages
209 x 209 mm 8/ x 91/2 inches
60,000 words
500 photographs and

Jane B. Mason
& Sarah Hines Stephens
160 pages
215 x 213 mm 8 1/2 x 8 1/2 inches
9,000 words
180 photographs

Board Books
2426 pages
165 x 135 mm 6 1/2 x 5 1/4 inches
1026 words
1026 illustrations
Board Book

365 Activities
256 pages
200 x 150 mm 7 3/4 x 5 3/4 inches
20,000 words
140 photographs and

Melissa Heckscher

Show Dad How

304 pages
210 x 210 mm 8 1/4 x 8 1/4 inches
55,000 words
260 photographs

192 pages
235 x 235 mm
5 3/4 x 5 inches
35,000 words
200 photographs

144 pages
190 x 185 mm 7 1/2 x 7 1/4 inches
10,000 words
500 illustrations

Show Me How to Love

Baby & Toddler Play

Parents Guides

Joseph Pred

Show Me How
to Be Cool
144 pages
190 x 185 mm 7 1/2 x 7 1/4 inches
10,000 words
500 illustrations


Show Me More

Derek Fagerstrom,
Lauren Smith &
the Show Me Team

On-the-Go Parents
272 pages
145 x 145 mm 5 3/4 x 5 inches
35,000 words
200 photographs

Pregnancy Planner
Ziba Kashef
144 pages
240 x 170 mm 9 1/2 x 6 3/4 inches
30,000 words
50 illustrations
Hardcover with fully concealed
wire-o and elastic loop closure

Working Mom
Survival Guide
Suzanne Riss
& Teresa Palagano
144 pages
210 x 157 mm 8 1/4 x 6 1/4 inches
30,000 words
75 illustrations

The Happiest Mom

Meagan Francis
144 pages
210 x 157 mm 8 1/4 x 6 1/4 inches
30,000 words
75 illustrations


Exploring the Science of Light

Exploring Kitchen Science

The Science Masters at the

Exploratorium Museum
Ever wonder what makes the sky so blue?
Or why shadows shrink and grow?
Investigate these questions (plus many
more!) with a beautiful activity book that
explores the physics of color and light.

112 pages
190 x 185 mm 7 1/2 x 7 1/4 inches
20,000 words
200 photographs and illustrations

The Science Masters at the

Exploratorium Museum
Open up your fridgetheres science
inside! Join the world-famous
Exploratorium for 40+ delicious edible
experiments and stovetop experiments.

112 pages
190 x 185 mm 7 1/2 x 7 1/4 inches
20,000 words
200 photographs and illustrations

Who knew basic cooking

ingredients could be so

Salt-sational Lava Lamps
Youll need:
Clear jar or bottle with a lid
cup (80 mL) vegetable oil
Food coloring

Whats the Deal?

Pause and think about things that
youve seen float and sink. Objects that are
light bob merrily on the surface, while things that
are heavy plummet to the bottom. The same principle
is at work here: Oil floats at the top of the bottle because
its less dense than water. Plus, oil and water are immiscible
liquids, which means they refuse to mix! But when you pour
salt in the bottle, it sinks to the bottom (because the salt is
denser than water) and it carries a blob of oil with it. Then,
in a surprise twist, the salt dissolves in the water, meaning
that its sodium and chloride molecules drift apart. When
the salt dissolves, the blob of oil is released and floats
back to the surface, bubbling and rolling. The glitter
behaves similarly to the salt, only it doesnt dissolve.
Instead, it collects into a floating glitter globe,
resulting in a permanently extracool
glug-a-glug effect.

Pour about 3 inches

(7.5 cm) of water into
a clear jar or bottle.
(You may want to use
more than one container
so you can experiment
with different ratios, as
shown here.)

Pour 1/3 cup

(80 mL)
of vegetable oil into the
bottle. Watch the liquids
as they settle. Look
closely: Does the oil
sink or float on top of
the water? Try shaking
it up. Do you see any
difference in the way
the liquids interact?

Add one drop

of food coloring to the bottle

and watch where it goes. Does the drop naturally
gravitate toward mixing with the oil or with the
water? Does the color spread in the liquids?

on top of the oil at the top of

the jar while you count slowly to five. Wow! What
happens to the food coloring? What happens to the
salt? Add more salt to keep the action going for as
long as you want.

Put in some glitter, and then put the lid on

Sprinkle salt

the bottle and give it a good shake. How does the

glitter behave differently from the salt?




My Poster Books

The Science Masters at the

Exploratorium Museum
Take a look around: The ho-hum
spots you inhabit every day are
full of eye-popping scientific
wonder! Explore these sites with
Exploralab, the hands-on
activity guide from the

Action-packed, pull-out posters in

full color accompanied by connectthe-dot puzzles, drawings to
color, and other fun learning
activities for young kids.

64 pages
328 x 242 mm 13 x 9 1/2 inches
1,200 words
65 photographs and illustrations
Paperback with tear-out pages

128 pages
240 x 230 mm 9 x 9 inches
60,000 words
1,000 photographs and illustrations
Hardcover with a magnifying lens,
reflective sheeting, polarized
filters, colored acetate gels,
erasable whiteboard,
phenakistoscope, special textured
paper, fabric swatches, and glowin-the-dark ink!
Also available as 112 page edition
with no special production effects.

Bottle a Vortex

Make a Mouthful of Lightning

Fake a Thunderclap

Ever spotted a hurricane or tornado? Then youve

seen a vortex. Capture this cosmic forcewithout
venturing into a storm!inside a couple of old
soda bottles.

A few sweet candies let you roar like Thor.

Some movie sound effects are

added by Foley artistsauditory
magicians who use ordinary stuff
to make extraordinary noises.

Vortexes are found all over naturethey include

whirlpools, waterspouts, and even black holes. When
air, water, or cosmic matter spins, centripetal force,
which pulls the substance inward, acts upon it. The
faster the substance rotates, the deeper and stronger
its central vortex will become.



your first task. Buy several brands of

wintergreen-flavored breath mints.

Fill a 2-L soda bottle

filled one. Between their mouths, place a washer

with a -inch- (9.5-mm-) wide hole. Tightly seal the
bottles mouths together with duct tape. Some water
will drip through the washer, but surface tension (water
molecules tendency to stick together) slows the flow.

Now flip the bottles

so the filled ones on

top, and rapidly rotate them several times. Watch
a vortex form as the water rushes into the empty
bottle, gulped down by the amped-up gravity that
centripetal force creates in the vortexs center.

Shake sheet metal = Thunder

Pull the curtains, stand in front of a

Squeak a leather tool belt =

Branches creaking in the wind

mirror, and switch off the room light.

two-thirds full of
water. Pour in several drops of food coloring.

Invert another, empty 2-L plastic bottle on the

A quick trip to the candy shop is

Stick a candy

your tongue andjust
this oncechew with your
mouth wide open. Ghostly
blue sparks will bounce
around your teeth.

Try another brand.

Which makes the best

lightning storm?

Whats the Deal?

Youre making light with friction!
As you chomp, the sugar crystals are
stressed and create electric fields strong
enough to rip the outer electrons away
from their molecules. When the molecules
recombine with their electrons, they emit
invisible ultraviolet light. But wintergreen oil
(methyl salicylate) converts this light into
bright blue bolts. For the best Thor imitation,
spring for the strongest-flavored candies.

Shake dried peas in a wooden

box = Pouring rain
Squeeze a box of cornstarch =
Footfalls in deep snow
Dump kitty litter slowly onto
craft paper = Landslide
Flap plastic bags = Rain on gravel
Flip over a bike and spin a wheel,
holding a silk scarf against it =
Whistling wind

Clouds come in any shape you can imagine--and some you probably can t!
Science Meets Art:
Berndnaut Smilde
These nimbus clouds live indoors,
but only for a second. The artist
finds an empty room, controls its
temperature and humidity for ideal
cloud formation, then puffs a fog
machines vapor into the space. He
snaps a photo, and then the nimbus
vanishesan artwork thats as shortlived as real clouds. Smildes art is
spooky and funny because no one
expects to see natural phenomena
indoors. Can you dream up ways to
bring the wild weather inside?









The Wonder of Nature

Spectacular photographs, surprising animal facts, and engaging
information about your young readers favorite animals.
48 pages
290 x 265 mm 11 1/2 x 10 1/2 inches
800 words
60 photographs



snapshotpicture library


Snapshot Picture Library

3D Snapshots
Adorable photographs, easy-to-read text, and more than 30
amazing 3D images of your favorite animals for young readers.
64 pages
267 x 200 mm 10 1/2 x 7 3/4 inches
800 words
70 photographs including 30+ 3D photographs
Hardcover with 3D glasses


Spectacular photographs of the

worlds most amazing creatures and
fascinating machines accompanied by
easy-to-read text for young readers.
64 pages
267 x 200 mm 10 1/2 x 7 3/4 inches
800 words
700 photographs


Do It Now! Series
Sarah Hines Stephens
& Bethany Mann
80 pages
209 x 203 mm 7 3/4 x 8 inches
6,000 words
600 illustrations

Fantasy Handbooks
Amy Grey
& Serena Valentino

My First Book
of Learning

Show Off

16 pages
256 x 256 mm 10 x 10 inches
150 words
150 illustrations
Board book

208 pages
216 x 224 mm 8 1/2 x 8 3/4 inches
18,000 words
1,800 illustrations

Sarah Hines Stephens & Bethany Mann

144 pages
195 x 152 mm 7 1/2 x 6 inches
20,500 words
300 photographs and

Kingdom Series
48 pages
215 x 290 mm 8 1/2 x 11 1/2 inches
7,500 words
200 photographs and
Gatefolds and foldout
poster pages

128 pages
300 x 200 mm 11 3/4 x 8 3/4 inches
8,000 words
1,000 photographs and illustrations
Paperback with pull-out pages and
cardstock templates


My Big Book of
Baby Animals
128 pages
254 x 230 mm 10 x 9 inches
12,000 words
200 photographs
Textured hardcover with flocking and foil


Adventures in Grilling, 41
American Girl Baking, 34
American Hunting Stories, The Best, 60
Animals, My Big Book of Baby, 100
Antipasti, 40
Art of Hair, The, 78
Art of Preserving, The, 41
Art of the Cookie, The, 39
Art of Tinkering, The, 69

Baby, Cooking for, 42
Baby & Toddler Cookbook, The, 42
Baby & Toddler On The Go, 42
Baby & Toddler Play, 88
Baby Animals, My Big Book of, 100
Baby Cookbook, The Happy Healthy, 32
Bake Good Things, 39
Bake! The Quick-Look Cookbook, 37
Baking, American Girl, 34
Baking, Gluten-Free, 25
Baking, Kids, 43
Best American Hunting Stories, The, 60
Best Cookies, 40
Better From Scratch, 41
Big Book of Baby Animals, My, 100
Big Book of Hacks, The, 68
Big Book of Maker Skills, The, 68
Board Books, 89
Boating Manual, The Total, 62
Book of Saints, The, 84
Breakfast Comforts, 41
Brunch, Lets Do, 39

Cat Manual, The Total, 75
Cheese Obsession, 39
Chef, The Wild, 41
Chef Cookbook, The Junior, 32
Classics Cookbook, The New, 6
Cocktail Classics, The New, 17
Cocktail Manual, The Total, 17
Codes, The Secrets of, 84
Collection Series, 45
Comfort Food, The New, 40
Comforts, Breakfast, 41
Complete Book of Home Organization, The, 77
Complete Photo Manual, The, 72
Complete Portrait Manual, The, 70
Cook, The Way We, 40
Cook Good Food, 39
Cook Like A Pro, 42
Cookbook for Kids, The, 43

Cookie, The Art of the, 39

Cookies, Best, 40
Cooking at Home, 10
Cooking Essentials, 42
Cooking for Baby, 42
Cooking from the Farmers Market, 41
Cooking Together, 42
Cooks, Little, 43
Cooks Wisdom, 42

Design Inspiration, 86
Design Library, 86
Desserts, Frozen, 22
Desserts, Luscious Fruit, 24
Dinner Series, Whats For, 19
Dirt Rider Manual, The Total, 63
DIY Manual, The Quick & Easy Home, 76
Do It Now! Series, 101
Dog Manual, The Total, 74

Easy Italian, 40
Easy Mexican, 40
Eat! The Quick-Look Cookbook, 36
Emergency Survival Manual, The, 54
Entertaining, 42
Expert Series, Popular Science, 67
Exploralab, 94
Exploring Kitchen Science, 93
Exploring the Science of Light, 92
Extreme Weather Manual, The, 50

Fairest One of All, The, 83
Family Meals, 43
Fantasy Handbooks, 101
Farmers Market, Cooking from the, 41
50 Nights in Gray, 87
First Book of Learning, My, 100
Fishing Stories, The Worlds Best, 60
Fitness Manual, The Total, 65
Food, Fun, 43
Food Made Fast Series, 44
Format, Something, 21
Frozen Desserts, 22
Fruit Desserts, Luscious, 24
Fun Food, 43

Garden Cookbook, Kitchen, 41
Girl Baking, American, 34

Gluten-Free Baking, 25
Good Food, Cook, 39
Grill Master, 41
Grilling, Adventures in, 41
Grilling Manual, The Total, 14
Guides, The, 85

Hacks, The Big Book of, 68
Hair, The Art of, 78
Happiest Mom, The, 89
Happy Healthy Baby Cookbook, The, 32
Healthy in a Hurry, 41
Home, 87
Home, Cooking at, 10
Home DIY Manual, The Quick & Easy, 76
Home Organization, The Complete Book of, 77
Hot Sex, 87
How to Hunt Everything, 61
How to Photograph Everything, 72
How to Survive Anything, 57
Hunt Everything, How to, 61
Hunting Stories, The Best American, 60

Little Cooks, 43
Look Good, Feel Good, 87
Lost Notebook, The, 83
Love, Show Me How to, 88
Love in Spoonfuls, 43
Lunch Box, The, 42
Luscious Fruit Desserts, 24

Magic Color Flair, 82
Make it Spicy, 13
Maker Skills, The Big Book of, 68
Manuals Series, The Outdoors, 58
Manuals Series, The Survival, 56
Master, Grill, 41
Meals, Family, 43
Mexican, Easy, 40
Mickey Mouse, 80
Mix Shake Stir, 39
Motorcycling Manual, The Total, 63
My Big Book of Baby Animals, 100
My First Book of Learning, 100
My Poster Books, 95

Ice Creamery Cookbook, The, 23

Italian, Easy, 40
Italian, Rustic, 20
Italian Comfort Food, SAVEUR, 4
Itty Bitty Trends, 31

Nail Candy, 79
Nations, Scattered Among the, 84
Nature, The Wonder of, 96
New Classics Cookbook, The, 6
New Cocktail Classics, The, 17
New Comfort Food, The, 40
New Slow Cooker, The, 41

Juice Solution, The, 29
Junior Chef Cookbook, The, 32

Kids, The Cookbook for, 43
Kids Baking, 43
Kids Cookbook, The, 43
Kids Parties, 43
Kingdom Series, 101
Kitchen, The World, 40
Kitchen, Two in the, 42
Kitchen Garden Cookbook, 41
Kitchen Science, Exploring, 93
Kosher, The New, 8

Learning, My First Book of, 100
Lets Do Brunch, 39
Listomania, 88

Of the Day Series, 27
One Pot, Simply, 39
1001 Fun Ways to Play, 88
On-the-Go Parents Guides, 89
Outdoors Manuals Series, The, 58

Panini, Perfect, 39
Papermania!, 100
Parents Guides, 89
Parties, Kids, 43
Perfect Panini, 39
Photo Manual, The Complete, 72
Photograph Everything, How to, 72
Pinocchio, 82
Playtime!, 89
Poker Manual, The Total, 66
Popular Science Expert Series, 67

Portrait Manual, The Complete, 70

Poster Books, My, 95
Pregnancy Planner, 89
Preserving, The Art of, 41

Quick & Easy Home DIY Manual, The, 76
Quick-Look Cookbooks, 36, 37

Remedy, Urban, 28
Runners Manual, The Total, 64
Rustic Italian, 20
Rustic Spanish, 20

Saints, The Book of, 84
SAVEUR cook books, 46
Scattered Among the Nations, 84
Science Expert Series, Popular, 67
Science of Light, Exploring the, 92
Scratch, Better From, 41
Secrets of Codes, The, 84
Show Dad How, 88
Show Me series, 88
Show Off, 100
Side Dish Handbook, The, 39
Simply One Pot, 39
Simply Soup, 39
Skywatchers Manual, The Total, 48
Slow Cooker, The New, 41
Smoothies & Beyond, 29
Snapshot Picture Library, 99
Snow White and the Seven Dwarfs, 82
Something Format, 21
Sorella, 40
Soup, Simply, 39
Soups and Stews, SAVEUR, 5
Spanish, Rustic, 20
Spicy, Make it, 13
Spoonfuls, Love in, 43
Style Yourself, 87
Superfoods Cookbook, The, 28
Survival Guide, Working Mom, 89
Survival Handbook, The Ultimate Winter, 52
Survival Manual, The Emergency, 54
Survival Manuals Series, The, 56
Survive, Show Me How to, 88
Survive Anything, How to, 57
Sussman Brothers Series, 12
Sweet Treats, 43

Take Your Best Shot, 73
Taste of the World, A, 40
This Happened to Me!, 57
3D Snapshots, 98
365 Activities, 89
Tinkering, The Art of, 69
Total Boating Manual, The, 62
Total Cat Manual, The, 75
Total Cocktail Manual, The, 17
Total Dirt Rider Manual, The, 63
Total Dog Manual, The, 74
Total Fitness Manual, The, 64
Total Grilling Manual, The, 14
Total Motorcycling Manual, The, 63
Total Poker Manual, The, 66
Total Runners Manual, The, 65
Total Skywatchers Manual, The, 48
Trends Series, 38
Two in the Kitchen, 42

Ultimate Winter Survival Handbook, The, 52
Urban Remedy, 28

VOLT ink., 40

Water to Paper, Paint to Sky, 82
Way We Cook, The, 40
Weather Manual, The Extreme, 50
Weeknight Series, 26
Wellbeing Series, 87
Whats For Dinner Series, 19
Wild Chef, The, 41
Winter Survival Handbook, The Ultimate, 52
Wisdom, Cooks, 42
Wonder of Nature, The, 96
Working Mom Survival Guide, 89
World, A Taste of the, 40
World Kitchen, The, 40
Worlds Best Fishing Stories, The, 60

for sales information, visit us at
Worldwide / North America
Sales Office

France, Italy, Belgium

& The Netherlands

Russia, Scandinavia
& Turkey

Amy Kaneko
Sarah Mattern
1045 Sansome Street, Suite 100
San Francisco, CA 94111
Tel +1 415 291 0100
Fax +415 291 8841

Brigitte Perivier
Tel/Fax +33 1 43 20 25 42

Manuela Kerkhoff
Tel +49 (0) 7071 8550 367
Fax +49 (0) 7071 8550 368

Australia, China, India,

Japan, New Zealand,
& Southeast Asia
Sarah Mattern
Tel +1 415 291 0100

Eastern Europe
Urszula Hooker, Natalia Hooker
Tel +34 662 201 615

Simon & Schuster
For sales, ordering information,
and customer service,
please contact us:
Tel 1 800 223 2336

Gabriela Scolik
Tel +43 1 544 23 33

Amo Noh
Tel +82 2 322 4160

Romania & Republic

of Moldova
Livia Stoia
Tel/Fax +40 21 232 99 09

Simon & Schuster Canada
Tel +1 647 427 8882
Customer service
1 800 268 3216
Internet order desk

Printed in China

Latin America,
Spain & Portugal
Angela Reynolds
Tel +34 932 469 056

United Kingdom
& Ireland
Alex Mitchell
Tel +07814 678155
Publishers Group UK
63-66 Hatton Garden
London EC1N8LE
Tel +44 20 74051105
E mail: