Atria Books 2013 Cookbooks

Flip over for recipes from Rachael Ray, Carla Hall, Buddy Valastro, Jessica Seinfeld, and more!

Photo by Frances Janisch

Dear Friend,
Nothing brings people together like food: buckets of golden fried chicken at a picnic, burgers sizzling on a BBQ, tarts and cookies at a baby shower, or luscious three-layer cake at a birthday party. Food is made to be shared, and over the next year, Atria Books will be publishing a stellar list of cookbooks, full of recipes and ideas to help celebrate the most meaningful moments of your life—feasts, family meals, dinner parties, and more. I’m thrilled to welcome several well-known authors to Atria’s already stellar cookbook list in 2013: Cake Boss Buddy Valastro, vegan chef Chloe Coscarelli, Top Chef Carla Hall, and bestselling author Jessica Seinfeld all have gorgeous new books coming from Atria in the months ahead. I know you won’t be able to resist the mouthwatering recipes found in books by Charlestonbased Carrie Morey of Callie’s Biscuits (a sensation in gourmet markets nationwide) and Matt and Janabai Amsden (owners of the popular raw-food restaurants Euphoria Loves RAWvolution in NYC and Santa Monica). And we’ve teamed up with the brilliant Rachael Ray to create Rachael Ray Books, launching the imprint with delightfully clever cookbooks from Heather Bertinetti and J.M. Hirsch. On the following pages, you’ll get a peek at the snacks, treats, and memorable meals we have in store. Whether you are a novice in the kitchen or a culinary whiz, a carnivore or a vegan, looking to drop a few pounds or to bake the ultimate decadent dessert, we’ve got the perfect book for you. Beautifully packaged and easy to use, these cookbooks are sure to become trusted friends in your kitchen. To help you make the most of Atria’s cookbook sneak peek, please note that on the back of this brochure, we’ve shared some of our favorite recipes from our team of authors for you to try in your own kitchen. So fire up the stove and enjoy a great meal on us! Bon appétit from all of us at Atria Books!

Viet Cong Sea Bass The FastDiet Cookbook Mimi Spencer

Atria Books 2013 Cookbooks

Week in a Day Rachael Ray . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Photo by Greg Powers Photography

Table of Contents

Buffalo Wing Burgers Cooking with Love Carla Hall

Beating the Lunch Box Blues J.M. Hirsch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Bake It, Don’t Fake It! Heather Bertinetti . . . . . . . . . . . . . . . . . . . . . . . 5 Family Celebrations with the Cake Boss Buddy Valastro . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 The Can’t Cook! Book Jessica Seinfeld . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Roasted Asparagus with Lemon The Can’t Cook! Book Jessica Seinfeld

Photo by Teri Lyn Fisher

Coconut Sorbet with Cashew Brittle Chloe’s Vegan Desserts Chloe Coscarelli

Photo by Romas Foord

Chloe’s Vegan Desserts Chloe Coscarelli . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Cooking with Love Carla Hall . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 4 Ingredients Kim McCosker . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Photo by Stuart Quinn Photography

Callie’s Biscuits and Southern Traditions Carrie Morey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 The RAWvolution Continues Matt and Janabai Amsden . . . . . . . . . . . . . . . . . 15 Eating for Two Annabel Karmel . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 The FastDiet Cookbook Mimi Spencer, Dr. Sarah Schneker, and Dr. Michael Mosley . . . . . . . . . . . . . . . . . . . . . 18
Photo by John Kernick

Judith Curr President and Publisher Atria Publishing Group
/JudithCurr /JudithCurr AtriaFeedback@SimonandSchuster.com

Apricot Vol Au Vonts 4 Ingredients: Kids Kim McCosker

AtriaInTheKitchen.com

/AtriaBooks

/AtriaBooks

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Week in a Day
Rachael Ray
On sale October 22, 2013
Trade Paper 9781451659757 | 7 3⁄8 x 9 1⁄8, 368 pages | $24.99 (Can. $28.99) Ebook 9781451659764 | $14.99 (Can. $14.99)

Author photo by Andrew Eccles/All food photos by Frances Janisch

You and your family can enjoy delicious meals all week long with Rachael Ray’s newest companion cookbook to her hit show on the Food Network and the Cooking Channel. In Week in a Day, complete with lavish photographs throughout, Rachael shares five seasons’ worth of recipes featured on the show, offering tips for preparing a whole week’s worth of meals in a single day. Many of the recipes also include QR codes linking you to Rachael’s recipes. Now, by cooking all your meals ahead of time, you won’t have to spend your evenings in the kitchen when you come home from a tough day. Week in a Day has all the practical tips and delicious recipes to take you from Monday through Sunday with minimal effort!

Featuring

Rachael Ray

❙❙ QR codes throughout with additional recipes and videos to connect to Rachael ❙❙ Full-color photographs throughout ❙❙ Themes every week to make sure your taste buds never get bored

Also available from

Rachael Ray
The Book of Burger
On sale June 5, 2012 Trade Paper 9781451659696

has a wildly successful career as a syndicated TV star, an iconic Food Network TV personality, bestselling cookbook author, founder and editorial director of her own lifestyle magazine, Every Day with Rachael Ray, and founder of the Yum-o! organization.

Marketing
❙❙ National print and online advertising campaign ❙❙ National TV, radio, and print publicity ❙❙ Eight-city author tour ❙❙ Cross promotion with Rachael Ray (daytime talk show) ❙❙ Cross promotion with the author’s websites: RachaelRay.com, RachaelRayShow.com, RachaelRayMagazine.com, and Rachael Ray’s e-newsletters ❙❙ Cross promotion with the author’s social media
RachaelRay.com /RachaelRay /Rachael_Ray

7 3⁄8 X 9 1⁄8, 336 pages | $24.99 (Can. $28.99) Ebook 9781451659702 | $16.99 (Can. $14.99)

My Year in Meals
On sale November 13, 2012 Hardcover 9781451659726 7 3⁄8 X 9 1⁄8, 384 pages | $29.99 (Can. $29.99) Ebook 9781451659740 | $14.99 (Can. $14.99)

Flip the brochure for a recipe from Rachael!

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All food photos this page by Matthew Mead

RachaelRayBooks
Beating the Lunch Box Blues
J.M. Hirsch
On sale September 3, 2013
Trade Paper 9781476726724 | 7 3⁄8 X 7 3⁄8, 192 pages | $18.00 (Can. $21.00) Ebook 9781476726731 | $11.99 (Can. $11.99)

Introducing

All food photos this page by Linda Pugliese

“ I believe that quality of life is less about what’s in your bank account and more about an adventurous spirit—whether it’s getting lost among the locals when you travel or as simple as trying a new recipe. I wanted to be able to showcase writers and authors who help us all live the good life—that is the purpose of forming this imprint and the focus of my own work.” —Rachael Ray

Bake It, Don’t Fake It!
Heather Bertinetti
On sale November 19, 2013
Hardcover 9781476735542 | 7 X 8, 208 pages | $20.00 (Can. $22.99) Ebook 9781476735566 | $9.99 (Can. $9.99)

Featuring
❙❙ Introduction by Rachael Ray ❙❙ 180 delicious ideas for thinking outside the (lunch) box ❙❙ User-friendly photos with tips and ideas, not recipes, on what to pack and how to use leftovers ❙❙ 30 recipes for fast and flavorful dinners
J.M. Hirsch is the national food editor for The Associated Press. He blogs about the trials and tribulations of his son’s lunches at LunchBoxBlues.com and tweets as @JM_Hirsch. His previous books include High Flavor, Low Labor: Reinventing Weeknight Cooking and Venturesome Vegan Cooking.
LunchBoxBlues.com /JM_Hirsch
Photo by Sharon Ramer

Featuring
❙❙ An introduction from Rachael Ray ❙❙ Foolproof methods and techniques ❙❙ Advice on adjusting recipes to make them your own ❙❙ Recipes that are made 100% from scratch ❙❙ 16 page full-color insert filled with mouthwatering photos of desserts
Heather Bertinetti is an award-winning executive pastry chef at Manhattan restaurants Crown and The Lion. After graduating from the Culinary Institute of America, Heather joined Gramercy Tavern and, just two years later, Per Se. Heather was named in Zagat’s 2011 “30 Under 30: New York’s Hottest Up-and-Comers.”
/ChefHeatherBertinetti /ChefHMB AtriaInTheKitchen.com /AtriaBooks /AtriaBooks
Photo by Gus Philippas

Flip the brochure for a recipe from Heather!

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Family Celebrations with the Cake Boss
Buddy Valastro
On sale November 5, 2013
Photo © 2012 Discovery Communications, LLC.

Hardcover 9781451674330 | 7 3⁄8 X 9 1⁄8, 272 pages | $30.00 (Can. $34.99) Ebook 9781451674378 | $14.99 (Can. $14.99)

Besides being a master baker and fantastic cook, Buddy Valastro is also a great host. He knows the key to every successful family dinner, gathering, or party: a fabulous cake as the star attraction together with great food! Clear, step-by-step instructions and photos will guide you through recipes perfect for all generations and for every occasion—birthday parties, anniversary parties, summer barbeques, and feasts for the major holidays. As he does in every book, Buddy brings his characteristic warmth and flair to Family Celebrations with the Cake Boss, sharing personal stories alongside cooking, baking, and decorating tips. His charisma as well as his delicious appetizers, dinners, and desserts make this an indispensable cookbook for every holiday and special occasion. Whether you’re cooking for six or sixty, these delicious dishes from the Cake Boss will make your next family gathering an event to remember!

Buddy Valastro

Flip the brochure for a recipe from Buddy! Also available from
Essential Cake Boss
On sale October 1, 2013 Trade Paper 9781476748023 7 3⁄8 X 9 1⁄8, 192 pages | $14.99 (Can. $16.99) Ebook 9781476748030 | $10.92 (Can. $11.99) A condensed, more affordable paperback of Baking with the Cake Boss

and author of the New York Times bestsellers is the star of the hit TLC series Cake Boss and Baking with the Cake Boss, as well as Cooking Italian with the Cake Boss. He is owner of Carlo’s Bake Shop in Hoboken, and the Cake Boss factory in Jersey City, which supplies stores around the country. Buddy lives with his wife and four children in New Jersey.

Buddy Valastro

Featuring
❙❙ Clear, step-by-step instructions guide you through recipes perfect for all generations and for every occasion
Photo © 2013 Meyer Corporation

For details on

bakeware and decorating tools, visit CakeBossBaking.com

❙❙ 100 great recipes with Buddy’s personal stories shared alongside cooking, baking, and decorating tips ❙❙ Full-color photographs throughout and step-by-step instructional shots

Cake Boss

Stories and Recipes from Mia Famiglia On sale November 2, 2010 Hardcover 9781439183519 7 1⁄4 X 8 3⁄16, 272 pages | $25.99 (Can. $29.99) Ebook 9781451609240 | $17.99 (Can. $19.99)

Marketing
❙❙ National TV, radio, print, and online publicity ❙❙ 18-city bus tour ❙❙ Cross promotion with author’s TV show, Cake Boss, TLC network, and social media ❙❙ Feature title in The Atria Baking Sampler, a free ebook
Photo © 2013 Meyer Corporation

Baking with the Cake Boss
On sale November 1, 2011 Hardcover 9781439183526 7 3⁄8 X 9 1⁄8, 352 pages | $30.00 (Can. $32.00) Ebook 9781451628913 | $19.99 (Can. $21.99)

Cooking Italian with the Cake Boss
On sale November 6, 2012 Hardcover 9781451674309 7 3⁄8 X 9 1⁄8, 384 pages | $30.00 (Can. $32.00) Ebook 9781451674323 | $14.99 (Can. $15.99)

❙❙ Cross promotion with The Essential Cake Boss
Photo by Marcus Nilsson

❙❙ Cross promotion with Cake Boss bakeware
CarlosBakery.com /BuddyValastro /CakeBossBuddy

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Jessica Seinfeld
is the author of two New York Times bestselling cookbooks and the President and Founder of Baby Buggy, a non-profit organization dedicated to providing clothing and equipment to New York’s families. She lives in New York City with her husband and three children.

All photo on this page by John Kernick

The Can’t Cook! Book
Jessica Seinfeld
On sale October 8, 2013
Spiral-Bound Paper Over Board 9781451662252 | 7 1⁄2 X 9, 256 pages | $27.99 (Can. $32.00) Ebook 9781451666328 | $14.99 (Can. $15.99)

Are you smart enough to dodge a telemarketer yet clueless as to how to chop a clove of garlic? Are you clever enough to know how to forward an email but don’t know the difference between boiling and baking? Ingenious enough to operate nail clippers but not sure what a whisk is? If you are basically competent, then Jessica Seinfeld’s new book The Can’t Cook! Book is for you. From stories about her grandmother and her seven-yearold son, to comparisons of a blender and a blowdryer (if you can work one, you can work the other!), Jessica’s amusing anecdotes put the nervous cook at ease. Elegantly designed and richly illustrated with gorgeous photographs and digital watermarks linking to videos of Jessica cooking in her own home, The Can’t Cook! Book is perfect for anyone who wants to wean themselves off take-out meals and processed snacks and become empowered in the kitchen.

Flip the brochure for a recipe from Jessica!

Featuring
❙❙ Over 100 simple and healthy recipes ❙❙ A spiral binding: it can lie flat while you cook! ❙❙ Twenty-six digital watermarks throughout, linking to videos where Jessica Seinfeld shows her readers everything, from how to chop a clove of garlic to how to carve a chicken ❙❙ Guides to help even the most terrified cooks get started, including recommended kitchen equipment, grocery essentials, and suggested kitchen layouts ❙❙ Gatefolds throughout

Marketing
❙❙ National television, radio, and print publicity ❙❙ Cross promotion with the author’s website ❙❙ Cross promotion with the author’s social networks on Facebook and Twitter

DoItDelicious.com

/JessSeinfeld

/JessSeinfeld

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Photo by Miki Duisterhof

Chloe Coscarelli won first place in the
Food Network’s Cupcake Wars, making her the first vegan to win on a Food Network competition. Chloe is a graduate of the Natural Gourmet Institute of Health and Culinary Arts NYC, the University of California, Berkeley, as well as Cornell University’s Plant-Based Nutrition Program. She lives in Los Angeles.

Cooking with Love
Carla Hall
On sale November 12, 2013
Trade Paper 9781451662207 | 7 3⁄8 X 9 1⁄8, 256 pages | $18.00 (Can. $21.00) Ebook 9781451662214 | $14.99 (Can. $17.99) Hardcover 9781451662191 | 7 3⁄8 X 9 1⁄8, 336 pages | $30.00 (Can. $34.99)

Chloe’s Vegan Desserts
Chloe Coscarelli
On sale February 19, 2013
Trade Paper 9781451636765 | 7 3⁄8 X 9 1⁄8, 272 pages | $19.99 (Can. $22.99) Ebook 9781451636772 | $14.56 (Can. $11.99)

Now available in paperback! In Cooking With Love, Carla serves up recipes that revolutionize comfort food by using fresh ingredients in her twists on tried-and-true classics. From the Southern staple Down-Home Deviled Eggs with Smoky Bacon to silky and light Spicy Carrot-Ginger Soup to the ultimate Chicken Pot Pie with buttery crust on the bottom to her Granny’s unforgettably luscious Five-Flavor Pound Cake, Carla’s beautiful, flavorful recipes are so deeply satisfying, they’ll become family favorites in your kitchen. Carla believes that the only way to make truly comforting food is to cook it from the heart. And she does it by making the most of seasonal, whole ingredients while keeping preparation easy and getting reliable, accurate results.

Chef Chloe’s first all-dessert cookbook, Chloe’s Vegan Desserts, will satisfy your sweet tooth from morning to night with more than 100 recipes for cakes and cupcakes, ice cream and doughnuts and pies—and you just will not believe these delicious dishes are vegan! Go ahead and lick that spoon—there are no worries when you bake vegan! With gorgeous color photography, clever tips, and a comprehensive section on vegan baking basics to get you started, Chloe’s Vegan Desserts will be your new vegan dessert bible.

Featuring
❙❙ 50 full-color photos throughout ❙❙ Over 100 fantastic recipes ❙❙ Culinary basics and kitchen tips as well as funny, poignant tales of Carla’s own experiences
Food photos by Greg Powers Photography

Featuring
❙❙ Gorgeous color photography ❙❙ A comprehensive section on vegan baking basics ❙❙ Full color throughout with French flaps ❙❙ More than 100 delicious dessert recipes

Also available from
Chloe’s Kitchen
On sale March 6, 2012 Trade Paper 9781451636741

Chloe Coscarelli

Marketing
❙❙ Cross promotion with the author’s TV show, The Chew ❙❙ Cross promotion with the author’s website, social media, and cookie company, Alchemy by Carla Hall ❙❙ Feature title in The Atria Baking Sampler, a free ebook
CarlaHall.com /CarlaHall /CarlaHall

Marketing
❙❙ National television, print, radio, and online publicity ❙❙ Cross promotion with author’s website and social media ❙❙ Feature title in The Atria Baking Sampler, a free ebook
ChefChloe.com /ChloeCoscarelli /ChloeCoscarelli

7 3⁄8 X 9 1⁄8, 288 pages | $19.99 (Can. $22.99) Ebook 9781451636758 | $14.56 (Can. $16.99)

Original Ebooks
(From Chloe’s Kitchen) On sale November 20, 2012 9781476717845 | 32 pages | $0.99 (Can. $1.99)
Photo by Matthew D. Lyons

Flip the brochure for a recipe from Carla!

Chloe’s Vegan Chocolate Classics

Carla Hall is co-host of ABC’s daily lifestyle series
The Chew. Carla first won the hearts of fans nationwide on Bravo’s Top Chef. When she returned for Top Chef All-Stars, she went on to win Fan Favorite with her warmth, enthusiasm, and delicious food. Carla attended L’Academie de Cuisine in Maryland and is owner and executive chef of Alchemy by Carla Hall, an artisan cookie company based out of Washington, DC. She lives in Washington, DC, with her husband, Matthew Lyons, and stepson Noah.
AtriaInTheKitchen.com /AtriaBooks /AtriaBooks

Chloe’s Quick-And-Easy Vegan Party Foods

Flip the brochure for a recipe from Chloe!

(From Chloe’s Kitchen) On sale November 20, 2012

9781476717852 | 32 pages | $0.99 (Can. $1.99)

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4 Ingredients Kids
On sale August 27, 2013
Trade Paper 9781451677997 | 8 3⁄8 X 8 3⁄8, 208 pages | $16.00 (Can. $18.99) Ebook 9781451678000 | $10.93 (Can. $10.93)

Kim McCosker
is the author of 4 Ingredients Christmas, 4 Ingredients One Pot, One Bowl, and, with Rachael Bermingham, 4 Ingredients, and 4 Ingredients Gluten-Free. She lives in Queensland, Australia, with her family.

Kim McCosker has applied her simple, budget-minded approach to cooking for kids. Think Spaghetti Cupcakes, Partysicles, Dinosaur Eggs, Pizzadillas, and Taco Popcorn. Think smiles, fun, and full tummies for even the fussiest eaters. Think fewer ingredients, fewer utensils, less cleanup, and more time spent with family. 4 Ingredients Kids is sure to become a go-to guide for busy parents, full of recipes kids will ask for time and again.

Photo by Stuart Quinn Photography

Photo by Megan Slade

Featuring
❙❙ Gorgeous full-color photography ❙❙ More than eighty recipes ❙❙ Helpful sections on healthy eating habits, kitchen safety and hygiene, and loads of party ideas, all tested by Kim’s three young sons. ❙❙ Delicious recipes that require only four ingredients and that are designed to excite kids and encourage participation
4Ingredients.com.au /4IngredientsPage /4Ingredients

4 Ingredients One Pot, One Bowl
Kim McCosker
On sale February 12, 2013
Trade Paper 9781451678031 | 8 3⁄8 X 8 3⁄8, 208 pages | $15.00 (Can. $17.00) Ebook 9781451678048 | $10.93 (Can. $11.99)

4 Ingredients Christmas
On sale October 23, 2012 Trade Paper 9781451678017

Also available from

8 3⁄8 X 8 3⁄8, 192 pages | $15.00 (Can. $17.00) Ebook 9781451678024 | $10.93 (Can. $11.99)

Kim McCosker
On sale March 20, 2012 Trade Paper 9781451635713

One Pot, One Bowl is a gloriously ingenious collection of sweet and savory dishes full of fresh, easy-to-find ingredients—no more than four in each recipe—that only require one pot and one bowl. That means less cleanup and more time enjoying life and delicious food with the friends and family you love. With One Pot, One Bowl, life just got easier…and a whole lot more delicious.

4 Ingredients Gluten-Free

Original Ebooks
30 Days of Chicken Recipes With 4 Ingredients
On sale June 25, 2013 Ebook 9781476738055 64 pages | $2.99 (Can. $2.99)

6 X 9, 304 pages | $15.00 (Can. $17.00) Ebook 9781451635737 | $10.93 (Can. $16.99)

4 Ingredients HC/TP
On sale April 24, 2012 Trade Paper 9781451635157 6 X 9, 288 pages | $15.00 (Can. $17.00) On sale March 29, 2011 Ebook 9781451635164 | $10.93 (Can. $16.99) Paper Over Board 9781451635140 6 X 9, 288 pages | $18.00 (Can. $19.99)

30 Days of Vegetarian Delights With 4 Ingredients
On sale June 25, 2013 Ebook, 9781476738062 64 pages | $2.99 (Can. $2.99)

Featuring
❙❙ Gorgeous full-color photography ❙❙ More than eighty recipes

Baby Bowl
On sale October 16, 2012 Trade Paper 9781451678093 6 X 9, 160 pages | $15.00 (Can. $17.00) Ebook 9781451678109 | $10.93 (Can. $11.99)

30 Days of Chocolate With 4 Ingredients
On sale June 25, 2013 Ebook 9781476738079 65 pages | $2.99 (Can. $2.99)

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Photo by Benar Geer

Callie’s Biscuits and Southern Traditions
Carrie Morey
On sale October 15, 2013
Hardcover 9781476713212 | 7 ⁄8 X 9 ⁄8, 288 pages | $30.00 (Can. $34.99)
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Matt Amsden is the author of RAWvolution: Janabai Amsden founded the Euphoria Company,
L.A.’s first raw food lifestyle store, in 2004. They live with their twin sons, Cochise and Guthrie, in Topanga, California. Gourmet Living Cuisine and is one of the world’s premier raw food chefs.

Ebook 9781476713236 | $14.99 (Can. $17.99)

Described as “full of Southern goodness” (Saveur), “a sweet return to gentility” (Daily Candy), and “as delicious as you can get without visiting your grandmother” (Country Living), Carrie Morey’s biscuits are the iconic Southern staple and a gateway food to all Southern cuisine. Her cookbook shares not only her love of cooking, but stories about traditional and modern Southern foods and more than seventy-five recipes for everything from her beloved biscuits to maple pork, roasted chicken, deviled eggs, blueberry and peach cobbler, and chess pie. With Callie’s Biscuits and Southern Traditions, now you can make Carrie’s flaky, tender, buttery, award-winning biscuits and expertly re-create the taste of the past.

The RAWvolution Continues
Matt and Janabai Amsden
On sale July 30, 2013
Hardcover 9781451687002 | 7 3⁄8 X 9 1⁄8, 288 pages | $30.00 (Can. $34.99) Ebook 9781451687026 | $14.99 (Can. $14.99)

Featuring
❙❙ More than 75 recipes ❙❙ Gorgeous full-color photography throughout ❙❙ How Carrie developed her new takes on favorite heritage dishes ❙❙ Carrie’s stories of growing up in Charleston, learning to cook from great Southern matriarchs, including her mother, a celebrated Charleston caterer ❙❙ Tips on how Carrie grew her business ❙❙ Carrie’s award-winning biscuit and baking secrets
CalliesBiscuits.com /CalliesBiscuits /CalliesBiscuitsPimentoCheese /CalliesBiscuits

World renowned raw food chefs Matt and Janabai Amsden and their café, Euphoria Loves RAWvolution (ELR), have been at the center of the health food community in L.A. for the last decade. In 2006, Matt published his first cookbook, RAWvolution, and in 2011, they opened the RAWvolution Cafe in New York City’s East Village. Their food is wildly popular among celebrities; Orlando Bloom, Pamela Anderson, Susan Sarandon, Alicia Silverstone, and Cher are among the many who swear by RAWvolution.
Food photos by Andrea Gómez Romero

Food photos by Angie Mosier

With benefits including greater energy and focus, weight loss, increased vitamin intake, and improvement in overall health, The RAWvolution Continues is the perfect kitchen companion for vegetarians, vegans, and raw foodies everywhere.

Featuring
❙❙ Over 150 delicious raw food recipes ❙❙ Beautiful 4-color photography throughout

Flip the brochure for a recipe from Callie!

❙❙ An introduction outlining Matt and Janabai’s philosophy ❙❙ An explanation of the raw food movement and its history ❙❙ Tips on how to stock your raw food pantry ❙❙ Recipes for breakfasts, smoothies, soups, appetizers, entrees, desserts, and kids’ meals ❙❙ Sample menus ❙❙ Tips on how to travel and eat raw ❙❙ A comprehensive glossary of terms
RAWvolution.com EuphoriaLovesRAWvolution.com /RAWvolution AtriaInTheKitchen.com /AtriaBooks /EuphoriaLovesRAWvolution

Photo by Angie Mosier

Carrie Morey, daughter of Callie White, founded
Callie’s Charleston Biscuits in 2005 with the goal of making her mother’s delicious biscuits accessible across the country. Touted by the Today show, Saveur, Food & Wine, Southern Living, The New York Times, and Oprah, her biscuits and pimento cheese collection are sold at high-end retail stores all over the country. Carrie lives in Charleston, South Carolina, with her husband and daughters.

Flip the brochure for a recipe from Matt and Janabai!
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Author photo by Michael Birt

Annabel Karmel
is the bestselling author of twenty-five books on nutrition and cooking for babies, children, and the whole family. A mother of three and the UK’s leading expert on feeding children, Annabel has apeared on the Today show, the CBS Early Show, and The View.

Eating for Two
Annabel Karmel
On sale August 6, 2013
Hardcover 9781476729756 | 7 1⁄2 X 7 1⁄2, 192 pages | $23.00 (Can. $27.00) Ebook 9781476729770 | $10.99 (Can. $10.99)

When it comes to cravings, nutrition, and vitamin supplements, every mom-to-be needs to know how to maintain a safe, balanced diet for herself and her baby. For the first time, child nutrition expert Annabel Karmel brings her knowledge and experience to expectant mothers, guiding you through each stage of your pregnancy. From foods that promote conception and ideas for avoiding morning sickness, to the best eating habits to combat sleeplessness, anemia, and heartburn, Annabel leads you through your pregnancy and beyond, even suggesting meals to make and freeze for when you have your new baby! With Karmel’s specialized advice, Eating for Two will give you the knowledge and confidence that you are eating the best possible diet for you and your developing baby.

Featuring
❙❙ More than ninety fabulous recipes ❙❙ Over 100 beautiful full-color photographs throughout ❙❙ Practical tips and advice on what to eat and what to avoid for expectant mothers
AnnabelKarmel.us /AnnabelKarmelUSA /AnnabelKarmel

For Children
Lunch Boxes and Snacks
On sale December 26, 2007 Paper Over Board 9781416548928 7 1⁄2 X 7 1⁄2, 128 pages | $16.00 (Can. $18.99) Ebook 9781416565024 | $11.07 (Can. $11.99)

Princess Party Cookbook
On sale October 26, 2010 Hardcover 9781439199213 7 1⁄2 X 7 1⁄2, 160 pages | $18.00 (Can. $21.00) Ebook 9781439199220 | $12.46 (Can. $16.99)

Also available from
All food photos by David King

Annabel Karmel
Superfoods
On sale January 4, 2011 Trade Paper 9780743275248 9 1⁄4 X 9 1⁄4, 192 pages | $17.99 (Can. $21.00) Ebook 9781439183854 | $13.11 (Can. $16.99)

For Babies
Top 100 Baby Purees
On sale March 20, 2006 Paper Over Board 9780743289573 7 1⁄2 X 7 1⁄2, 128 pages | $16.99 (Can. $19.99) Ebook 9781439183540 | $11.76 (Can. $16.99)

Top 100 Pasta Dishes
On Sale August 9, 2011 Hardcover 9781451607918 7 1⁄2 X 7 1⁄2, 144 pages | $18.00 (Can. $21.00) Ebook 9781451608090 | $12.46 (Can. $16.99)

For Toddlers
The Fussy Eaters’ Recipe Book
On sale September 2, 2008 Paper Over Board 9781416578765 7 15⁄32 X 9 11⁄16, 224 pages | $23.00 (Can. $26.99) Ebook 9781416578819 | $15.99 (Can. $18.99)

Favorite Family Meals
On sale March 6, 2012 Trade Paper 9780743275194 9 1⁄4 X 9 1⁄4, 192 pages | $22.00 (Can. $26.00) Ebook 9781439191675 | $15.99 (Can. $18.99)

The Healthy Baby Meal Planner
On sale April 17, 2012 Paper Over Board 9781451665598 7 1⁄2 X 7 1⁄2, 208 pages | $18.00 (Can. $21.00)

Top 100 Finger Foods
On sale February 9, 2010 Paper Over Board 9780743493710 7 1⁄2 X 7 1⁄2, 160 pages | $18.00 (Can. $22.00) Ebook 9781439164952 | $12.46 (Can. $16.99)

Original Ebooks
Complete Party Planner
On sale March 16, 2010 Ebook 9781416542315 | 208 pages $11.99 (Can. $11.99)

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The FastDiet Cookbook
Mimi Spencer with Dr. Sarah Schenker Foreword by Dr. Michael Mosley
On sale July 2, 2013
Hardcover 9781476749198 | 7 3⁄8 x 9 1⁄8, 256 pages | $25.99 (Can. $29.99) Trade Paper 9781476749860 | 7 3⁄8 x 9 1⁄8, 256 pages | $19.99 (Can. $22.99) Ebook 9781476749204 | $11.99 (Can. $11.99)

This fabulous new cookbook offers recipes to enable you to incorporate the FastDiet into your daily life. Ranging from simple breakfasts to leisurely suppers, the recipes are all expertly balanced and calorie-counted by FastDiet coauthor Mimi Spencer (a devotee of the diet herself!) and nutritionist Dr. Sarah Schenker. From soups to meat dishes to delicious fish-based meals, the recipes are designed to fill you up and stave off hunger—even though none are over 500 calories. This book is an essential companion to The FastDiet. With The FastDiet Cookbook you will never have to worry about planning your Fast Days again!
Photo by Frances Janisch

Also available from

Featuring
❙❙ Over 150 carefully crafted, nutritious, low-calorie recipes to enable you to incorporate the FastDiet into your daily life ❙❙ Detailed menu plans and plenty of encouraging tips including kitchen-cupboard essentials, the latest nutritional advice and a whole section of speedy meals for busy days ❙❙ An introduction to the FastDiet— detailing its many scientificallybacked health benefits and the transformative results

Dr. Michael Mosley & Mimi Spencer
The FastDiet
by Dr. Michael Mosley & Mimi Spencer On sale February 26, 2013 Hardcover 9781476734941 5 1⁄2 X 8 3⁄8, 224 pages | $24.00 (Can. $27.99) Ebook 9781476734965 | $11.99 (Can. $14.99)

The FastDiet—Spanish Edition
by Dr. Michael Mosley & Mimi Spencer On sale July 2, 2013 Trade Paper 9781476747538 5 1⁄2 X 8 3⁄8, 240 pages | $16.99 (Can. $18.99) Ebook 9781476747705 240 pages | $10.93 (Can. $10.93)

Flip the brochure for a recipe from The FastDiet Cookbook !

Have a meal on us! Flip over for recipes from Atria Books 2013 Cookbooks

The FastDiet became an instant international bestseller with a powerful,
life-changing message: that it’s possible to lose weight, reduce your risk of diabetes, cardiovascular disease, and cancer, all while eating what you normally eat five days a week. You simply cut your caloric intake two days a week—500 calories for women, 600 for men. But as author Dr. Michael Mosley said, “It’s not really fasting. It’s just a break from your normal routine.”

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Coconut Shortbread
An excerpt from

Couscous With Lemon And Mirin Tofu
An excerpt from

Bake It, Don’t Fake It!
Heather Bertinetti
On sale November 19, 2013
Hardcover 9781476735542 7 X 8, 208 pages | $20.00 (Can. $22.99) Ebook 9781476735566 | $9.99 (Can. $9.99)

The FastDiet Cookbook
Mimi Spencer with Dr. Sarah Schenker Foreword by Dr. Michael Mosley
On sale July 2, 2013
Hardcover 9781476749198 7 3⁄8 x 9 1⁄8, 256 pages | $25.99 (Can. $29.99) Trade Paper 9781476749860 7 3⁄8 x 9 1⁄8, 256 pages | $19.99 (Can. $22.99) Ebook 9781476749204 | $11.99 (Can. $11.99)

Every year I make this recipe just as summertime hits. The buttery texture makes it a great accompaniment for creamy desserts, like panna cotta or ice cream. Use this dough as a base for a tart or just as it is. This buttery cookie is delicious either way.
Photo by Romas Foord

This is a complete and filling bowl of food—easy to prepare and attractive, to boot. The couscous here brings an added dimension, but if you make it with bulgur wheat instead of couscous, your GI and GL scores will fall*.

Method
1. Place the couscous in a bowl and add the boiling water. Cover and set aside for 5 minutes. When ready, fork through and add the remaining ingredients, tofu last, and fold gently.

method
Photo by Linda Pugliese

1. Preheat the oven to 325°F. Lightly coat a baking sheet with cooking spray. 2. In a stand mixer fitted with the paddle attachment, cream the butter and confectioners’ sugar until softened. Beat in the flour, coconut, salt, and vanilla until combined. 3. Roll out to a rectangle 1⁄2 inch thick and cut the dough into bars 2 1⁄2 inches long by 1 inch wide. Transfer the bars to the baking sheet. Sprinkle granulated sugar on top and bake for 10 minutes. Rotate the pan front to bake and continue to bake light golden brown, about 5 minutes longer. Cool the cookies on a cooling rack.

Ingredients
❙❙ Scant 2 ounces instant couscous ❙❙ 3 tablespoons boiling water ❙❙ 1 teaspoon lemon juice ❙❙ 1 teaspoon mirin ❙❙ 2 scallions (green onions), sliced on a diagonal ❙❙ 3 cherry tomatoes, quartered ❙❙ 1 small zucchini, finely chopped ❙❙ 2 tablespoons pine nuts ❙❙ 1 teaspoon sesame seeds ❙❙ Salt and pepper ❙❙ A handful of flat-leaf parsley, chopped ❙❙ 3 ounces ready-marinated tofu

Calorie count: 355

Prep time: 10 minutes

Makes 24 cookies

Nutritional Bonus: This supper provides nearly half a woman’s recommended daily amount of iron.
*There is good evidence that restricting your calorie intake, and in particular your carbohydrate intake, for a couple of days a week will improve insulin sensitivity and cut levels of circulating insulin. The recipes in The FastDiet Cookbook are based on that approach, referencing the glycemic index (GI) and glycemic load (GL) of the ingredients. The GI rating measures the effect of a food on blood sugar relative to pure glucose (which scores 100). The GL takes into account how much of carbohydrate is in a food. Watermelon, for example, has a high GI but a relatively low GL, as it’s mostly water.

Ingredients
❙❙ Cooking spray ❙❙ 1 pound (4 sticks) cold butter, cubed ❙
3

⁄4 cup confectioners’ sugar

❙❙ 2 1⁄4 cups all-purpose flour ❙❙ 2 1⁄2 cups unsweetened shredded coconut ❙
1

Chef it up!
A really easy way to fancy-up shortbread is to use a shortbread mold. The shortbread you see in the photo was made in an 11 1⁄2–inch round mold with a heart design. The mold is also scored for perfect portioning of the cookie. Just press the dough into the mold with your fingertips and bake until light golden brown. There’s nothing like a baking tool that does all the decorating work for you!

⁄2 teaspoon kosher salt

❙❙ 1 tablespoon vanilla extract ❙❙ Granulated sugar, for sprinkling

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Joe’s Chocolate Mousse
Photo © 2012 Discovery Communications, LLC. Photo by Miki Duisterhof

Mojito Chocolate Chip Cookies
Photo by Teri Lyn Fisher

An excerpt from

An excerpt from

Cooking Italian with the Cake Boss
Buddy Valastro
On sale November 6, 2012
Hardcover 9781451674309 7 ⁄8 X 9 ⁄8, 384 pages | $30.00 (Can. $30.00)
3 1

Chloe’s Vegan Desserts
Chloe Coscarelli
On sale February 19, 2013
Trade Paper 9781451636765 7 3⁄8 X 9 1⁄8, 272 pages | $19.99 (Can. $22.99) Ebook 9781451636772 | $14.56 (Can. $11.99)

Ebook 9781451674323 | $14.99 (Can. $15.99)

It’s not often that the Valastros take their hats off to another person’s dessert, but Joe Park Casino was such a terrific chef that we had to give it up even for the sweet stuff he served at his catering hall. This chocolate mousse was part of all the Venetian Hours, when a dessert buffet was served, at the Park Casino. When we were kids, my cousin Frankie and I used to run around eating as many servings as we could get our hands on. It’s hard to believe it’s made with plain old Hershey’s syrup, but it really is a heavenly mousse with the chocolate and cream in perfect balance.
Serves 6 Prep Time: 5 minutes Cook Time: 5 to 7 minutes

This recipe mash-up combines the best elements of mojitos and chocolate chip cookies in one! The lime zest adds beautiful green flecks to an otherwise seemingly average cookie. Serve these at your next cocktail party for a sweet surprise.

Method
1. To make the cookies: Preheat oven to 350°F. Line 2 or 3 large baking sheets with parchment paper or Silpat. 2. In a medium bowl, whisk together flour, baking powder, and salt. MAKES ABOUT FORTY-SIX 2 1⁄2-INCH COOKIES 3. Using a stand or hand mixer, beat margarine until light and fluffy. Add powdered sugar, brown sugar, rum, and mint extract, and beat until combined. Mix in the flour mixture 1⁄2 cup at a time, then add zest and chocolate chips. Mix until combined. 4. To make the topping: Combine sugar and lime zest in a small bowl. 5. To bake the cookies: Scoop about 1 rounded tablespoon of dough at a time, and roll each scoop in the topping. Place on the prepared baking sheets, dome side up, leaving about 2 inches between each scoop. For crisper cookies, gently flatten the dough with the palm of your hand. For softer cookies, leave the scoop as is. Bake for about 12 minutes, or until the edges are lightly browned. Let cool on the pan.

method
1. In a chilled bowl, whip the heavy cream and sugar with a hand mixer until stiff peaksform. Use a rubber spatula to fold in the chocolate syrup, cocoa powder, and crème de cacao. 2. Divide among 6 glass bowls and chill for 1 hour, or up to 4 hours, to let the cream set. Serve chilled.

COOKIES
❙❙ 2 cups all-purpose flour ❙ ❙ ❙
1 1

⁄2 teaspoon baking powder ⁄4 teaspoon salt ⁄4 cup vegan margarine

Ingredients
❙❙ 2 cups heavy cream ❙❙ 2 tablespoons sugar ❙
1

3

❙❙ 1 cup powdered sugar ❙
1

⁄2 cup Hershey’s syrup

⁄2 cup brown sugar

❙❙ 1 tablespoon sifted cocoa powder ❙❙ 1 tablespoon crème de cacao

❙❙ 4 tablespoons dark rum ❙❙ 2 teaspoons pure peppermint extract ❙❙ 2 tablespoons lime zest (about 2 or 3 limes) ❙
3

⁄4 cup semisweet chocolate chips (dairy-free)

TOPPING (optional)

1

⁄2 cup granulated sugar

❙❙ Zest of 1 lime

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Sage-Scented Burgers
with Fontina and Roasted Squash
The Book of Burger
Rachael Ray
On sale June 5, 2012
Trade Paper 9781451659696 7 3⁄8 X 9 1⁄8, 336 pages | $24.99 (Can. $28.99)
Photo by Romula A. Hayes Photo by Andrew Eccles

Roasted Eggplant & Cherry Tomatoes
An excerpt from

An excerpt from

The Can’t Cook! Book
Jessica Seinfeld
On sale October 8, 2013
Spiral-Bound Paper Over Board 9781451662252 7 1⁄2 X 9, 256 pages | $27.99 (Can. $32.00) Ebook 9781451666328 | $14.99 (Can. $15.99)

Ebook 9781451659702 | $16.99 (Can. $14.99)

Method
1. Preheat the oven to 425°F.
Photo by John Kernick

Cooking eggplant seems difficult and labor intensive, doesn’t it? Well, here it’s not. You can also spread this on a slice of crusty country bread or use as a pasta sauce. Or fab leftovers. Buy eggplant that is smooth-skinned, evenly firm, and without soft spots. Store in the refrigerator for 3 to 4 days.

2. Lightly coat the squash slices with EVOO. Season with the nutmeg, salt, and pepper and spread the rings out on a baking sheet. Roast until tender and browned at the edges, 18 to 22 minutes. 3. Meanwhile, heat the butter in a skillet over medium heat until it foams. Increase the heat a touch and add the sage leaves. Cook until crisp. Transfer to paper towels to drain. Chop the sage leaves and reserve the browned butter separately. SERVES 4 4. In a large bowl, combine the veal and beef with the chopped crispy sage, garlic, and Parmigiano-Reggiano; season with salt and pepper and mix thoroughly. Score the mixture into 4 equal pieces and form them into patties slightly thinner at the center than at the edges for even cooking and to ensure a flat surface (burgers plump as they cook). Drizzle the patties with EVOO. 5. Heat a griddle or large cast-iron skillet over mediumhigh heat. Cook the burgers, flipping once and basting with the reserved sage butter, 10 minutes for medium (adjust the cooking time for rarer or more well done burgers). 6. Top the burgers with Fontina during the last minute or two of cooking, tenting the pan with aluminum foil, if you like, to help melt the cheese. 7. Drizzle the cooked squash with honey. Place the burgers on the roll bottoms and top with the squash. Set the bun tops in place.

Don’t Panic: Cutting the eggplant into cubes is a cinch,
I promise.

Method
Actual work time: 10 minutes Total time: 1 hour 10 minutes Yield: 4 sides or 2 main dishes 1. Heat the oven (with the oven rack in the middle) to 400°F. Wash the eggplant. Cut off and discard the stem. Next, cut the eggplant into 1-inch-thick rounds. Stack 2 rounds at a time A, then cut into 1-inch cubes. Smash the garlic and peel. 2. Place the eggplant and garlic in a 2 1⁄2- to 3-qt. baking dish. Wash the tomatoes and thyme and add to the dish. Drizzle with the oil and sprinkle with the salt, red pepper, and black pepper (about 12 turns on a pepper mill). Toss together with your hands until the eggplant is coated with oil (a little overcrowding in the dish is okay). 3. Roast until the eggplant is really soft and tender, 50 to 60 minutes. (Set your timer, and at 40 minutes, give the vegetables a quick stir.)

Ingredients

1

Ingredients
❙❙ 1 large eggplant (about 1 ⁄2 lbs.)
1

⁄2 small butternut squash or 1 acorn squash, peeled and sliced into 1⁄4-inch thick rounds

❙❙ EVOO (extra-virgin olive oil), for drizzling ❙❙ A few grates of nutmeg ❙❙ Kosher salt and pepper ❙❙ 4 tablespoons (1⁄2 stick) butter ❙❙ 12 sage leaves ❙❙ 1 pound ground veal ❙
1

❙❙ 4 cloves garlic ❙❙ 1 pint cherry or grape tomatoes ❙❙ 6 sprigs thyme ❙ ❙ ❙ ❙
1

⁄2 c. e.v. olive oil ⁄4 tsp. kosher salt

3 1 1

⁄4 tsp. crushed red pepper ⁄4 tsp. freshly ground black pepper

⁄2 pound ground beef chuck

❙❙ 1 large clove garlic, grated or pasted ❙❙ A handful of grated Parmigiano-Reggiano cheese ❙
1

Tools needed
❙❙ 2 1⁄2 - to 3-qt. baking dish ❙❙ cutting board

⁄2 to 3⁄4 pound Fontina Val d’Aosta or other Fontina cheese or Taleggio cheese, sliced

❙❙ 4 sesame brioche rolls, split and lightly toasted

❙❙ measuring cups and spoons ❙❙ large spoon ❙❙ kitchen timer

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Photo by John Kernick

❙❙ Good-quality honey

❙❙ chef’s knife

Country Greens
An excerpt from

Callie’s Classic Buttermilk Biscuits
Cooking with Love
Carla Hall
On sale November 12, 2013
Trade Paper 9781451662207 7 3⁄8 X 9 1⁄8, 256 pages | $18.00 (Can. $21.00) Ebook 9781451662214 | $14.99 (Can. $17.99) Hardcover 9781451662191 7 3⁄8 X 9 1⁄8, 336 pages | $30.00 (Can. $34.99)
Photo by Angie Mosier

An excerpt from

Callie’s Biscuits and Southern Traditions
Carrie Morey
On sale October 15, 2013
Hardcover 9781476713212 7 3⁄8 X 9 1⁄8, 288 pages | $30.00 (Can. $34.99) Ebook 9781476713236 | $14.99 (Can. $14.99)

Method
No Southern meal is complete without greens. Traditionally, they’re simmered long and slow until melty and soft. I love ’em that way, but actually prefer a little bite to them—both in their mustardy flavor and hearty leafy texture. Growing up in the South, I learned that the greens were sometimes besides the point. The pot likker—the leftover cooking broth—is what really matters, at least as much as the greens themselves. Traditionally, salt pork simmers alongside the greens to flavor the likker. I use smoked turkey wings to get a broth that’s just as tasty but has even more complex gamey, savory flavors. Be sure to serve this with Skillet Cornbread for sopping. And save any leftover likker to make soup. 1. Preheat oven to 500°F. 2. Measure flour into a large bowl. 3. Incorporate the butter and then the cheese into the flour, using your fingers to “cut” the butter and cheese into the flour until the mixture resembles cottage cheese. It will be chunky with some loose flour. 4. Make a well in the center of the flour mixture. 5. Add the buttermilk and using your hands mix the flour into the buttermilk. The dough will be wet and the mixture messy. 6. Sprinkle flour on top of the dough in the bowl. Run a rubber spatula around inside of the bowl, creating a separation between the dough and the side of the bowl. Then sprinkle a bit more flour in the crease. 7. Flour a flat surface or a flexible baking mat very well. Then with force dump the dough from the bowl to the middle of the surface. 8. Flour the top of the dough and the rolling pin. 9. Roll out the dough to a 1⁄2-inch thickness. (No kneading is necessary—the less you mess with the dough the better.) 10. Flour a 2-inch round metal biscuit cutter or biscuit glass. Start from the edge of the rolled-out dough and cut straight through the dough with the cutter or glass. As long as the dough stays wet inside, you can use as much flour as you need to handle the dough on the outside. 11. Place biscuits in a cast iron skillet or baking pan with their sides touching. 12. Brush with melted butter. 13. Reduce oven temperature to 425°F and bake 16–18 minutes, rotating the pan once while baking.

Photo by Greg Powers Photography

Makes about 10 2-inch biscuits

SERVES 8

Ingredients
❙❙ 2 pounds smoked turkey wings ❙❙ 1 teaspoon minced garlic ❙❙ 1 teaspoon crushed red chile flakes ❙❙ 2 quarts water ❙❙ 2 pounds collard greens, rinsed and dried ❙❙ 2 pounds kale, rinsed and dried ❙❙ Kosher salt and freshly ground black pepper

Method
1. In a large pot, combine the turkey, garlic, chile flakes, and water. Bring to a boil over high heat, then reduce the heat to simmer for 30 minutes. 2. Meanwhile, prepare the greens: Working in batches, hold the stems of the collards with one hand and the leaves with the other, folding up the leaves together like the wings on a butterfly. Pull the leaves down, leaving the stem clean. If the leaves are really large, cut them down the center. Stack a few leaves, then roll them like a cigar. Slice the roll into thin shreds. Repeat with the remaining collard leaves, then with the kale. 3. Add the sliced greens to the pot and simmer until tender, about 20 minutes. Season to taste with salt and pepper. 4. Remove the wings and let cool until you can handle them. Pull the meat from the wings, discard the bones, and return the meat to the pot. Serve hot.

Ingredients
❙❙ 2 cups self-rising flour, White Lily brand preferred, plus more for dusting ❙❙ 4 tablespoons room-temperature butter, cut into small cubes ❙ ❙
1

⁄4 cup room-temperature cream cheese ⁄4 cup whole buttermilk

3

❙❙ 1 tablespoon melted butter

This is the recipe that started it all. Sitting in my mother’s kitchen and watching her prepare the pans of these highly sought-after, melt-in-yourmouth bites of goodness for her catering business gave me the lightning bolt of inspiration for Callie’s Charleston Biscuits. It took some convincing to persuade my mother that a biscuit business was a good idea. She was under the impression people still made their own biscuits! I don’t think she ever dreamed that in a matter of a few short years, we’d be making 65,000 biscuits a month and I’d be featured on The Martha Stewart Show.

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Atria Books in the kitchen

Table of Contents
Appetizers

Superfood Soup
Photo by Andrea Gómez Romero

An excerpt from

The RAWvolution Continues
Matt and Janabai Amsden
On sale July 30, 2013
Hardcover 9781451687002 7 3⁄8 X 9 1⁄8, 288 pages | $30.00 (Can. $34.99) Ebook 9781451687026 | $14.99 (Can. $14.99)

Superfood Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
An excerpt from The RAWvolution Continues by Matt and Janabai Amsden

Sides

Country Greens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
An excerpt from Cooking with Love by Carla Hall

Garnishes
❙❙ Cucumber, peeled and chopped ❙❙ Cilantro, stemmed ❙❙ Avocado, cubed

Callie’s Classic Buttermilk Biscuits . . . . . . . . . . . . . . . . . 26
An excerpt from Callie’s Biscuits and Southern Traditions by Carrie Morey

Entrée

❙❙ Nori, torn into strips

Sage-Scented Burgers with Fontina and Roasted Squash . . . 25
An excerpt from The Book of Burger by Rachael Ray

Roasted Eggplant & Cherry Tomatoes . . . . . . . . . . . . . 24
An excerpt from The Can’t Cook! Book by Jessica Seinfeld

Dessert

Makes 1 to 2 servings

This is the most popular dish at our café. It features Dr. Schulze’s Superfood powder, nori, avocados, cucumber, cilantro, and turmeric. It was originally an improvised creation from a staff member. Over the years it has been adapted and now has become a communal creation that the whole ELR community enjoys.

Joe’s Chocolate Mousse . . . . . . . . . . . . . . . . . . . . . . . . . . 23
An excerpt from Cooking Italian with the Cake Boss by Buddy Valastro

For Soup
❙❙ 1 1⁄2 cups coconut water ❙❙ 1 1⁄2 cups cucumber juice (requires 1 to 2 large cucumbers) ❙
1

Method
1. In a high speed blender, combine all of the ingredients and blend until smooth. 2. Add the chopped garnishes in the quantities that you prefer and serve.

Mojito Chocolate Chip Cookies . . . . . . . . . . . . . . . . . . . . 22
An excerpt from Chloe’s Vegan Desserts by Chloe Coscarelli

⁄4 cup watercress juice

Coconut Shortbread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
An excerpt from Bake It, Don’t Fake It! by Heather Bertinetti

❙❙ 2 tablespoons fresh lemon juice ❙❙ 2 tablespoons flax oil ❙❙ 2 tablespoons Dr. Schulze’s Superfood powder

Healthy Eating and Calorie-Counting

❙❙ 1 1⁄2 tablespoons olive oil ❙❙ 1 1⁄2 tablespoons coconut aminos ❙
1

Couscous with Lemon and Tofu . . . . . . . . . . . . . . . . . . . 20
An excerpt from The FastDiet Cookbook by Mimi Spencer with Dr. Sarah Schenker Foreword by Dr. Michael Mosley
Copyright © 2013 Atria Books Brochure entries list the suggested cover price. The suggested cover price will be printed on the jacket of the books listed in this brochure. The suggested brochure retail price will also appear on the jackets, but it will appear in a simple code. Booksellers, wholesalers, and libraries will purchase books from Simon & Schuster at the suggested brochure retail price less their earned discounts. All resellers are free to charge any price they choose for books. All trim sizes, page counts, months of publication, and publisher’s suggested brochure retail and cover prices shown in this brochure should be considered tentative and subject to change without notice. Orders are subject to acceptance and availability. Atria Books is a trademark of Simon & Schuster, Inc.

⁄2-inch piece peeled fresh ginger

❙❙ 2 cloves garlic, peeled ❙❙ 1 teaspoon curry powder ❙
1

⁄2 teaspoon sea salt

❙❙ Pinch cayenne ❙❙ Pinch turmeric

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Atria Books in the kitchen
Have a meal on us! Flip over for more information about Atria Books 2013 Cookbooks

All photos on this page by John Kernick

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