234135833.Pdf

Honestly Healthy for Life Eating the Alkaline Way Every Day by Natasha Corrett & Vicki Edgson ISBN 978-1-4549-1367-2 | $29.95 ($32.95 Canada) 1 4 Hardcover | 7 ⁄2 x 9 ⁄5 | 272 pages (all in color) Territory: US/Can/Philippines | Carton Qty: 8 August 5, 2014 | Sterling ot on the heels of the successful Eating the Alkaline Way, H Natasha Corrett and Vicki Edgson expand on the principles of alkaline eating. Their follow-up features at-a-glance charts with alkaline ratings for common foods; advice on creating an alkaline- based pantry; and information on equipment and cooking methods. More than 100 recipes are organized by occasion, from Eating Outdoors to Fixes and Boosters. Natasha Corrett is a vegetarian chef and entrepreneur, who trained in her father’s French restaurant, London’s prestigious Le Boudin Blanc. She gives demonstrations in alkaline cuisine amd runs well- being retreats around the world. In Mauritius, she has trained the chefs at LUX* Island Resorts to cook the Honestly Healthy way. Vicki Edgson is a nutritional therapist who works with medical doctors to create a bridge between allopathic medicine and complementary practices. The author of six books, Vicki also helped found The Food Doctor in the UK, runs award-winning retreats around the world, and is a columnist for Psychologies Magazine. KEY SELLING POINTS t Since the first book was published, eating alkaline GIRLS’ NIGHT IN 229 has gained momentum as an ideal way to eat GRANNY’S CHEESE SOUFFLÉS for energy, health, and well-being, and has been My wonderful grandmother Stephanie loves all Preheat the oven to 400°F, and set aside six soufflés. She always used to make us her flourless ramekins. cheese soufflé, so I asked her how to make it and Grate both the cheeses into a large bowl and add embraced by the media then adapted it to using sheep’s and goat’s cheese the yogurt and mustard and mix well. rather than cow’s and it worked perfectly. It’s so tasty and gives her recipe a run for its money I think! Gently whisk the egg yolks with a fork and add them to the bowl with the cheese and yogurt and serves 6 mix in. Boil some water for a bain marie. t Includes more than 100 mouthwatering recipes 3 oz hard goat’s cheese, such as Cheddar In a separate bowl, whisk the egg whites until stiff 3 oz hard sheep’s cheese, such as Pecorino peaks form and then gradually add the egg whites ¾ cup goat’s yogurt into the cheese mixture and gently fold with a ½ tsp Dijon mustard silver spoon until incorporated. Spoon the mixture 3 egg yolks into the ramekins and place them in an empty Strong buzz for Eating the Alkaline Way included 6 egg whites t roasting tin. Pour boiling water from the kettle half way up the ramekins to create the bain marie. Bake in the preheated oven for 20 to 23 minutes, a tweet from Victoria Beckham to her 5 million+ until beautifully risen and golden brown on top. Tummy Tonic Remove from the oven and serve immediately. Many people need to change the way they eat followers, declaring it her favorite food book, which to alleviate indigestion, and improve their absorption of nutrients from their foods. There is no quicker way of providing a solution than adding raw apple cider vinegar to a juice or drink led to extensive media coverage on such sites as to stimulate those stomach juices—your friends will thank you for this as they will enjoy their meal all the more! For optimal health, drink a little of this before every meal—and witness the difference in your energy levels straightaway. etonline.com and harpersbazaar.com MAKES 4 SMALL OR 2 LARGE GLASSES 4 tbsp raw apple cider vinegar (1 tbsp per glass) 6⅓ cups sparkling water juice of 2 lemons juice of 2 apples Combine all the ingredients in a pitcher, and serve as a non-alcoholic mocktail prior to eating—do not add ice, as this drink is best served at room temperature for optimal effect. TASH’S TIPS NUTRITIONAL NUGGET MARKETING & PUBLICITY CAMPAIGN Serve these straightaway as they will Eggs are still considered the ultimate deflate when they come out of the all-rounder, as they contain literally all oven. And do be really careful when the nutrients one needs for mind and taking them out of the oven as the tin body. As a source of protein, they are of water is incredibly hot. perfect, and no longer carry the cholesterol-stimulating dogma. For t Trade mailing (Publishers Weekly, Booklist, Library vegetarians in particular, they are a super source of all amino acids. Journal, Kirkus) t Review copy mailing to cooking, diet/nutrition, and Also Available food magazines Eating the Alkaline Way t Newspaper coverage in food sections ISBN 978-1-4549-0887-6 $24.95 ($29.95 Canada) t Cookbook roundups Hardcover with Jacket t Digital culinary catalog 9 x 8 t Outreach to healthy living food bloggers and websites t Blads available 3 The Pumpkin Pie Spice Cookbook Delicious Recipes for Sweets, Treats, and Other Autumnal Delights by Stephanie Pedersen ISBN 978-1-4549-1398-6 | $12.95 ($13.95 Canada) Hardcover | 6 x 6 | 96 pages (all in color) | Territory: World Carton Qty: 40 | September 2, 2014 | Sterling umpkin Pie Spice”: these words bring joy to foodies “Peverywhere. The subtle alchemy of cloves, ginger, cinnamon, and allspice has developed an enthusiastic following—and now fans can enjoy this flavor sensation anytime. From vegan nog to waffles, chilis, bisques, breads, and chutneys, these 40 recipes are a pumpkin spice-lover’s delight. Stephanie Pedersen, CHHC, AADP, is a health writer and certified holistic health counselor who works with busy entrepreneurs, professionals, and entertainment executives to help them lose weight and improve their health. She lives in New York City with her husband and three sons. Learn more about Stephanie at StephaniePedersen.com. KEY SELLING POINTS t Capitalizes on the insane popularity of pumpkin pie spice flavoring during the holiday season (roughly September through December), probably 6. Pour filling into the baked crust. stemming from the fan following for the Pumpkin 7. In a small bowl, stir together 1⁄3 cup sugar and ½ teaspoon pumpkin pie spice. Toss the spice-sugar with the apples to coat. Spice Latte at Starbucks 8. Spoon apple mixture over cream cheese layer and sprinkle with ¼ cup chopped walnuts. 9. Bake in preheated oven for 60 to 70 minutes. 10. With a knife, loosen cake from rim of pan. Let cool, then remove the rim t Cute, small, low priced, and gifty of pan. 11. Chill cake before serving. t Colorful photos throughout HOW MANY CALORIES? If you were to eat one teaspoon of pumpkin pie spice, you’d be consuming 6 calories. You’d also get 1% of your body’s daily requirement for calcium and Vitamin C, and 2% of your requirement for iron. MARKETING & PUBLICITY CAMPAIGN t Trade mailing (Publishers Weekly, Booklist, Library Journal, Kirkus) PUMPKIN PIE SPICE COOKBOOK 41 t Review copy mailing to cooking and food magazines t Newspaper coverage in food sections Spicy Waffles MAKES ABOUT 8 WAFFLES Pumpkin waffles are a staple in many upscale diners. This fluffy version can be t Digital culinary catalog made with sweet potato puree or thick unsweetened applesauce. 1 1⁄2 cups all-purpose flour 1 2⁄3 cups dairy or coconut milk 3 teaspoons baking powder 4 tablespoons butter or coconut oil, t Included in the culinary landing page 1⁄2 teaspoon baking soda melted and cooled 2 teaspoons pumpkin pie spice Optional toppings: Sautéed apples, 1 pinch salt cranberry sauce, jam, honey, maple 2 large eggs syrup, powdered sugar, applesauce, t Exclusive book giveaways and recipe reprints 1⁄4 cup firmly packed brown sugar chopped nuts 1 cup canned pumpkin puree (or sweet potato puree or thick, on food sites such as Yahoo Food, Eater unsweetened applesauce) 1. Mix together flour, baking powder, baking soda, pumpkin pie spice, and National, Epicurious, and Food Republic salt in large bowl. 2. In a second bowl, add eggs, sugar, pumpkin, milk, and butter; beat well. 3. Gently fold in the flour mixture. 4. Cook according to your waffle iron directions. 5. Top with your choice of ingredients. 44 PUMPKIN PIE SPICE COOKBOOK 22 Honey A Selection of More than 80 Delicious Savory & Sweet Recipes by Hattie Ellis ISBN 978-1-4549-1134-0 | $19.95 (NCR) 1 3 Hardcover with Jacket | 7 ⁄2 x 9 ⁄4 | 192 pages (all in color) Territory: US | September 2, 2014 | Sterling Epicure rom bees in the garden to honey in the kitchen to honey as Fmedicine, this is the ultimate guide to nature’s sweetest gift. Hattie Ellis, a world-renowned expert on the subject, explains how to make the most of this power food, and provides a glossary of different types—even unusual ones like manuka, karoo, and heather. Includes more than 80 delicious recipes. Hattie Ellis lives in London and East Sussex. She is the author of several award-winning books, including Sweetness & Light: The Mysterious History of the Honeybee (Crown). She writes regularly for the Times, Telegraph Weekend, FT Weekend, the Daily Mail, and various other publications. KEY SELLING POINTS t Honey, touted as one of nature’s true power foods, is revered for its natural sweetness AND for its medicinal properties t A winning combination of authoritative information on honey and more than 80 honey recipes from around the world, this book is a must-have for all chefs and home cooks t A beautifully photographed big gift book at a great price MARKETING & PUBLICITY CAMPAIGN t Trade mailing (Publishers Weekly, Booklist, Library Journal, Kirkus) t Review copy mailing to food magazines t Review copy mailing to Edible publications t Newspaper coverage in food sections t Outreach to food bloggers

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