2014 CO



Dear Readers,
As a longtime vegetarian and devoted cook, I’m constantly on the hunt for the most flavorful and simple plant-based recipes. Striving for a healthier diet between modern life’s demands and packedto-the-gills schedules is no easy task, which is why so many of us crave carefully selected, unique, and high-quality recipes from chefs who understand our wants and needs.
The Allergy-Free Pantry

I’m so happy to share with you four new cookbooks on our forthcoming Fall 2014 list that perfectly exemplify our commitment to healthy and safe eating. With distinctive recipes from today’s most innovative chefs and food bloggers, each cookbook emphasizes our goal of providing readers with inimitable recipes, simple and appealing design, and tempting photographs. You’ll find delicious ways to get your greens in every meal of the day; a wealth of tasty recipes for homemade nut milks, nut butters, and all the treats you can make with them; mouth-watering plant-based recipes to overturn every excuse for not eating vegan; and all the allergen-free pantry staples you need to keep everyone safe and satisfied. Each one of these cookbooks highlights the delicious diversity of flavor that health-conscious diets can offer, and showcase highquality, accessible recipes presented by passionate authors who will inspire and encourage.

But I Could Never Go Vegan!

I hope these books motivate you on your own healthy eating journey!

Anne Rumberger Publicity, Marketing, and Sales Manager

On the cover: Balsamic Baked Pears Stuffed with Cashew Blue Cheese from But I Could Never Go Vegan! All photos from But I Could Never Go Vegan! © Chris Miller All photos from The Allergy-Free Pantry © Colette Martin All photos from Greens 24/7 © Jackie Sobon All photos from DIY Nut Milks, Nut Butters, and More © Melissa King Photo of Kristy Turner © Chris Miller Photo of Colette Martin © Harry Yudenfriend Photo of Jessica Nadel © Stacey Lalande Photo of Melissa King © Marcus King
Greens 24/7

But I Could Never Go Vegan!

The Allergy-Free Pantry

But I Could Never Go Vegan! × The Allergy-Free Pantry × Greens 24/7 × DIY Nut Milks, nut Butters, and More

Greens 24/7

DIY Nut Milks, Nut Butters, and More

But I Could Never Go Vegan!

125 Recipes That Prove You Can Live Without Cheese, It’s Not All Rabbit Food, and Your Friends Will Still Come Over for Dinner KRISTY TURNER
For almost-vegans who need a push—and omnivores with a wealth of reasons not to go vegan—a mouthwatering cookbook that overturns every excuse!
“I couldn’t live without cheese.” “Tofu doesn’t taste like anything.” “You can’t bake without butter or eggs.” These statements have two things in common: 1) They’re kneejerk excuses to avoid cooking and eating vegan food. 2) They’re totally wrong! But convincing a veggiephobe takes more than words—it takes proof. In But I Could Never Go Vegan!, rising star Kristy Turner good-humoredly counters every possible omnivore’s dilemma—with vegan recipes whose appeal cannot be denied. Each chapter tackles a new excuse not to go vegan: Think it’s all rabbit food? The BBQ Bacon Burger proves it’s not. Don’t want to give up chocolate, ice cream, or pizza? Then don’t! Enjoy Hazelnut Chocolate Mousse Tart, Dulce de Leche Ice Cream, or Roasted Garlic White Pizza with Macadamia Ricotta. Throughout, full-page photographs show just how inviting vegan cuisine can be, and Turner’s warm tone and easy-to-follow recipes keep readers tuned in. No need to nag—the food says it all. A self-described former “die-hard cheese nerd,” KRISTY TURNER is now the writer, recipe developer, and food stylist behind the vegan food blog Keepin’ It Kind, vegan legend Isa Chandra Moskowitz’s favorite blog of 2012. Once a professional fromagier and mutterer of the words, “I could never be vegan,” Kristy now loves her compassionate lifestyle and works with her photographer husband, Chris, to make veganism accessible, fun, and delicious for everyone. She lives in Los Angeles, CA.

• Author tour: Portland, San Francisco, Los Angeles, San Diego, and New York City • Food, vegan, and health media and print features • Blog tour, online advertising, and social media promotions • Radio and podcast interviews on food, health, and progressive shows • New Year, New You promotions

An invitation to anyone intrigued by the ever-swelling vegan movement

debut book by a rising vegan star with gorgeous (deliciously convincing) full-page photos

20 chapters of excuses with 5–7 creative recipes to bust every single one × Where would you get your protein? From Falafel tacos and Spinach Edamame Hummus!

On sale January 2015 Trade Paperback Original $21.95 US • $27.95 Can. 7½ x 9¼ • 272 pages Color photographs throughout 978-1-61519-210-6 • No. 779210 Ebook 978-1-61519-211-3

Think you could never give up cheese? Wait until you try Kristy’s Tofu Chèvre!

Turn the page for a sample recipe

Sample spread from But I Could Never Go Vegan!

Citrus-Herb Roasted Beets with Macadamia Ricotta

for the macadamia ricotta
1 cup raw macadamia nuts, soaked in warm water for 1 hour, water reserved 2 tablespoons lemon juice 4 teaspoons reserved soaking water ¾ teaspoon sea salt ½ teaspoon white miso

for the citrus-herb roasted beets
olive oil spray 4 large red beets (5 to 6 if they are smaller), peeled and sliced into ¼ inch medallions ½ cup fresh orange juice 2 tablespoons apple cider vinegar 1 tablespoon olive oil 1 tablespoon maple syrup 1 tablespoon fresh chopped thyme 1 tablespoon fresh chopped rosemary 1 teaspoon orange zest salt and pepper to taste orange slices for garnish, optional

ou may not realize this, but beets were meant to be roasted with orange juice and paired with a creamy, tangy cheese. But not just any cheese. This macadamia ricotta. It’s true. I love using macadamia nuts for cheese because their mellow, buttery flavor makes for the richest of creamy cheeses. The flavors of this cheese are so subtle that the flavors of whatever it’s paired with really shine. What you will remember about that dish, though, is the macadamia ricotta. It’s perfect for salads, sandwiches, creamy sauces, or just eating straight out of the food processor.


for the macadamia ricotta
Combine all of the ingredients in a food processor. Process until a smooth ball forms. Taste and add more salt if necessary. Store in an airtight container until ready to use.

for the citrus-herb roasted beets
2. 3.
Preheat the oven to 450°F. Lightly spray a 9 x 13-inch baking Place the beet medallions into the dish. Add the orange juice, dish with olive oil spray. apple cider vinegar, olive oil, maple syrup, thyme, rosemary, orange zest, salt, and pepper. Toss the beets to fully coat. It is okay if they overlap. Bake in the oven for 30 minutes, flipping them once to ensure even cooking. Once they are easily pierced with a fork, remove the pan from oven.


Lay the beet slices out on a large serving plate or serve indi-

vidual portions. Crumble the macadamia ricotta over them and garnish with orange slices. Serve immediately.

The Allergy-Free Pantry

Make Your Own Staples, Snacks, and More Without Wheat, Gluten, Dairy, Eggs, Soy or Nuts COLETTE MARTIN
Delicious and affordable pantry staples, snacks, and meals without the top eight allergens or gluten
Food allergies make grocery shopping hard. Shoppers may spend hours scrutinizing labels without luck, or buy overpriced products whose ingredient lists read like a chemistry textbook. Making pantry staples at home can save time, energy, and money—and ensure peace of mind. The Allergy-Free Pantry helps readers stock their cupboards, fridge, and freezer the homemade way. Colette Martin shares more than 100 recipes, starting with basics like flour blends, non-dairy milks, and egg replacers, and then putting them to use in better-than-store-bought essentials. Sunflower Seed Butter, Hamburger Buns, Mock Caesar Dressing, Powdered Doughnut Holes, Non-Dairy Ice Cream Sandwiches, Pita Chips, and Animal Crackers are just a sampling!

• Tie-in to author appearances at allergy-free and gluten-free expos and conferences • Outreach to print and radio media covering food, parenting, and the burgeoning gluten-free marketplace • Blog tour and giveaway targeting allergy-free blogs • Advertising via Facebook and Google AdWords

“This amazing collection of lessons and recipes will fastforward the learning curve for anyone cooking with food allergies.” —CHEF RIcHArD J. COPPEDGE, Jr., CMB, professor at the Culinary Institute of America, on Learning to Bake Allergen-Free COLETTE MARTIN is also the author of Learning to Bake Allergen-Free. She has been cooking allergy-free since 2001, when her son Patrick was diagnosed with multiple allergies. She is on the board of Kids with Food Allergies and an active member of FARE (Food Allergy Research and Education). She has written for Living Harvest and Living Without magazine. She lives in Poughkeepsie, NY.

an Essential resource for families with food allergies

FOod allergies are on the rise, and this book covers the top 8 allergens and gluten, providing families with real solutions for every day

Clear instructions suit new and experienced cooks alike × no need to go without fruit roll-ups, pop tarts, or Halloween candy!

On sale September 2014 Trade Paperback Original $19.95 US • $25.50 Can. 7 x 9 • 256 pages Color photographs throughout 978-1-61519-208-3 • No. 779208 Ebook 978-1-61519-209-0

Classic treats and pantry staples (from sandwich bread to salad dressing) can be made easily and affordably at home

Turn the page for a sample recipe

Sample spread from The Allergy-Free Pantry

Animal Crackers



he animal crackers I remember came in a box with a ribbon handle, designed for young children to be able to carry around. My older sister would usually end up with most of the cookies in her

box by the end of the day, through a series of strategic trades. Nostalgia aside, there’s no reason why these cookies need to be saved for the kids and there’s no reason why they can’t be formed into any shape you choose. Take a bite of one of these cookies and you just might taste a lion or a bear.
98 grams Pastry Flour Blend (page 000) (about ¾ cup) 28 grams gluten-free oat flour (about ¼ cup) ½ teaspoon xanthan gum ¼ cup Sucanat ½ teaspoon baking powder ¼ teaspoon salt 3 tablespoons shortening (see page 000) 1 tablespoon apple cider vinegar 1 ½ teaspoons Vanilla Extract (page 000) 2 tablespoons water, cold


Roll the dough between two pieces of parchment paper, about 3/8-inch thick. Remove the top layer of parchment and use cookie cutters to create desired shapes.


Remove excess dough, roll it out again, and create additional cookies, until all of the dough is used. Arrange the cookies on the lined baking sheet.


Bake at 375°F for 9-10 minutes until the tops are golden. Let the cookies cool on the baking sheet for 5 minutes and then move them to a cooling rack.

1. 2. 3.

Preheat the oven to 375°F. Line a large baking sheet with parchment paper. Combine the flours, xanthan gum, sugar, baking powder, and salt in a large mixing bowl. Cut the shortening into tablespoon-sized pieces and lay them on top of the flour. Use a pastry cutter (see page 000), a pastry fork, or your hands to work the shortening into the flour. Continue working for 3-4 minutes until a crumbly mixture forms.


Baked cookies can be frozen in a plastic bag or an airtight container for up to 3 months. Thaw at room temperature. Cookie dough (prepared through step 4) can be frozen, wrapped tightly in plastic, for up to 6 months. Thaw in the refrigerator and bring it to room temperature before forming cookies and baking.


Add the vinegar, vanilla, and 1 tablespoon of water. Work the liquids into the dough. Add up to 1 tablespoon more cold water (1/2 tablespoon at a time), as needed, until the dough forms. (See page 000 for more on forming cookie dough.)


The Allergy-Free Pantry

Greens 24/7

More Than 100 Quick, Easy, and Delicious Recipes for Eating Leafy Greens and Other Green Veggies at Every Meal, Every Day

Green veggies galore—with all their benefits—made delicious in every meal from breakfast to dessert!
Blogger and food writer Jessica Nadel thinks greens are too healthy and important for people to avoid just because they “don’t like” them or don’t know how to cook them. In Greens 24/7, she introduces 43 green vegetables—not just the leafy ones!—and makes it easy to eat them with every meal. From classics like broccoli and zucchini, to superfoods like kale and chard, to unconventional greens like spirulina and kelp, these veggies can be found in supermarkets, in farmers’ markets, and might even come as a surprise from your CSA! This comprehensive cookbook leads off with in-depth nutritional profiles and preparation guidelines for every veggie, and follows up with more than 100 vegan recipes that taste great and pack a nutritional punch, such as Kale and Herb Cornbread Muffins, Zucchini Noodle Bolognese, and Chocolate Hazelnut Avocado Torte!

• Author events out of Toronto • Food, vegan, and health media and print features • Blog tour, online advertising, and social media promotions • “Green-a-day” social media campaign

JESSICA NADEL writes the popular blog Cupcakes and Kale. She has a passion for healthy, local, plant-based eating and thinks that in a diet of vibrant, nourishing meals there is room for a cupcake or two, as well. She is also the proprietor/baker at Oh My Bakeshop, a natural and organic bakery of special-order vegan goods. She lives in Ontario, Canada.

Never ask yourself again: “I Know I should Eat more Greens, but how?”

Green FactFiles: A Quick reference guide with complete nutritional profiles for each veggie, showcasing benefits and recipes that feature them

Creative ways to Enjoy greens with every meal—Even dessert × from Superfood smoothies to Kale & Walnut Pesto to Spinach Gingerbread

On sale January 2015 Trade Paperback Original with French flaps $19.95 US • $24.95 Can. 7½ x 9¾ • 176 pages Color photographs throughout 978-1-61519-227-4 • No. 770227 Ebook 978-1-61519-228-1

Recipes inspired by cuisine from India, Japan, Mexico, Italy, and elsewhere

Turn the page for a sample recipe

Sample spread from Greens 24/7

Serves 2
Feel like you’re coming down with something? This smoothie is great for keeping colds at bay, and it’s a real zinger, with lots of tangy lemon, spicy ginger—and parsley too. One sip and you’ll see that parsley is a refreshing addition to smoothies.
1 orange ½ English cucumber 1 tablespoon minced fresh ginger 1 cup (250 ml) pineapple juice ½ cup (15 g) fresh parsley leaves juice of 1 lemon


Peel the orange and divide into segments, then chop the cucumber into chunks. Place all ingredients in a blender and blend until smooth. Pour into glasses and serve.

CALORIES (per serving) PROTEIN FATS of which saturates CARBOHYDRATES of which sugars VITAMINS

137 2.3 g .7 g 0g 32.4 g 21.6 g A, B6, C


Serves 2
Beet greens tend to have a strong, earthy flavor, so this smoothie is best when young, tender greens are used. Packed with berries, it’s sure to become a household favorite, especially with little ones.
1 cup (40 g) beet greens 1 banana 1 cup (140 g) mixed frozen berries ½ cup (75 g) strawberries 1 cup (250 ml) non-dairy milk (of choice) 3–4 ice cubes (optional)

1 2

Wash the beet greens and trim into 2-inch pieces.

CALORIES (per serving) PROTEIN FATS of which saturates CARBOHYDRATES of which sugars VITAMINS

384 4.5 g 25.4 g 32.2 g 57 g 17.9 g C

Combine all ingredients in a blender and blend until smooth. Pour into glasses and serve.

1 9 G R E E N S M O OT H I E S & B R E A K FA S T S

DIY Nut Milks, Nut Butters, and More
From Almonds to Walnuts MELISSA KING
An all-in-one guide to making almonds, cashews, hazelnuts, and more into creamy milks, velvety butters, and satisfying, wholefood treats—a must-have for anyone nutty about nuts
Nut milk has gone mainstream. It’s low-cal, nutritious, tastier than dairy milk, and preferred among non-dairy milks. But store-bought nut milks contain unnecessary additives and sweeteners, and those that don’t will cost you extra. The same goes for nut butters—everyone loves them, but no one loves the price per jar. This book brings nut fanatics over 50 recipes for homemade nut milks, nut butters, and gluten-free, vegan, and paleo-friendly treats—from Almond Butter and Jelly Muffins to White Chocolate Macadamia Ice Cream—that put them to use. There are even instructions for using the leftover nut pulp!

• Author events out of Dallas and Austin • Food, vegan, and health media and print features • Blog tour, online advertising, and social media promotions

Melissa King, the writer behind the popular blog My Whole Food Life, provides straightforward recipes with few ingredients. Color photographs of each recipe and helpful process shots make this the ultimate guide to homemade nut milks, butters, and beyond.

MELISSA KING is the founder of the blog My Whole Food Life, where she chronicles her family’s journey into healthy eating. A vegetarian for 16 years, in 2012 she went vegan and quit processed foods with her whole family. King hopes to inspire others to live healthier. Her recipes have been featured on iVillage, Greatist, Foodgawker, Popsugar Mom, and more. King lives outside Dallas, TX, with her husband and two daughters.

A must-have Guide That’s Also vegan, Gluten Free, and Paleo Friendly
No additives or preservatives: Control your own ingredients, flavors and textures, and make your own adjustments

Got nut milk? No vitamix or other high-tech gadgets Are required to make these Affordable, whole-food creations

On sale December 2014 Trade Paperback Original $16.95 US • $21.95 Can. 6½ x 7 • 224 pages Color photographs throughout 978-1-61519-230-4 • No. 779230 Ebook 978-1-61519-231-1

Don’t waste a thing! You can use the nut milks, nut butters, and leftover pulp to make delicious goodies.

Turn the page for a sample recipe

Chocolate Peanut Butter Fudge
COCONUT BUTTER GIVES this vegan fudge that perfect buttery texture. If you are not a fan of coconut, don’t worry—the flavors of chocolate and peanut butter almost completely mask the coconut. As a testament, the first time my family tried them, they didn’t even know coconut was in the dish! We all know peanut butter and chocolate were made for each other, so go ahead and dive in. These little gems are sure to please.

One 3.5-ounce (100 g) dark chocolate bar, or 1 cup (TK g) chocolate chips 1 cup (TK g) peanut butter (see page 000) ½ cup (TK g) coconut butter ¼ cup (60 ml) pure maple syrup ¾ cup (175 ml) Almond Milk (page 000)

3. Spoon the mixture into the muffin
cups, molds, or pan.

4. Refrigerate the fudge until set, for
30 minutes to an hour. If you used a square baking dish, wait until it is fully set to slice.
NO T E: If you store this fudge in the


Grease 12 cups of a muffin pan or line with silicone or paper liners. Alternatively, grease 12 chocolate molds or line an 8 x 8-inch (20 x 20 cm) glass baking dish with parchment paper.

fridge, it should last a couple weeks. If you store it in the freezer, it will last for several months, but you will have to let it thaw slightly before eating.

2. In a medium saucepan, mix the
chocolate, peanut butter, coconut butter, maple syrup, and almond milk. Stir over TK heat until everything is well combined.

D I Y, N U T M I L K , B U T T E R S & M O R E

Sample spread from DIY Nut Milks, Nut Butters, and More

cookbook shelf staples

The Calories In, Calories Out Cookbook Publishing July

Gluten-Free Family Favorites Publishing July

The Low-FODMAP Diet Cookbook Publishing July

Plant-Powered for Life Publishing June

Vedge 978-1-61519-085-0 | #779085

Forks Over Knives—The Cookbook 978-1-61519-061-4 | #779061

Artisanal Gluten-Free Cooking 978-1-61519-050-8 | #779050

The Complete Low-FODMAP Diet 978-1-61519-080-5 | #779080

Simply Satisfying 978-1-61519-062-1 | #779062

Learning to Bake Allergen-Free 978-1-61519-053-9 | #779053

Veggie Burgers Every Which Way 978-1-61519-019-5 | #779019

Nosh on This 978-1-61519-086-7 | #779086

For media inquiries, please contact Anne Rumberger: 212.889.1659 ext 14 @experimentbooks

For bulk orders, please contact Sarah Schneider: 212.889.1659 ext 10

Librarians and teachers, please contact Michael Rockliff: 212.614.7572

The Experiment’s books are distributed in the United States by Workman Publishing, and in Canada by Thomas Allen & Son Ltd.

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