The Experiment Fall 2014 Cookbook Brochure

THE EXPERIMENT

FALL 2014 COO

KBO

OKS

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 packed-to-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.

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 high-quality, accessible recipes presented by passionate authors who will inspire and encourage.

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 MillerAll photos from The Allergy-Free Pantry © Colette MartinAll photos from Greens 24/7 © Jackie SobonAll photos from DIY Nut Milks, Nut Butters, and More © Melissa KingPhoto of Kristy Turner © Chris MillerPhoto of Colette Martin © Harry YudenfriendPhoto of Jessica Nadel © Stacey LalandePhoto 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

But I Could Never Go Vegan! The Allergy-Free Pantry

Greens 24/7DIY 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 DinnerKRISTY 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.

MARKETING• 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

KeepinItKind.com

On sale January 2015Trade Paperback Original $21.95 US • $27.95 Can.7½ x 9¼ • 272 pagesColor photographs throughout978-1-61519-210-6 • No. 779210Ebook 978-1-61519-211-3

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

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!

debut book by a rising vegan star

with gorgeous (deliciously convincing)

full-page photos

Turn the page for a sample recipe

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

50 • Chapter title

Y 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 us-ing macadamia nuts for cheese because their mel-low, 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 1. Combine all of the ingredients in a food processor. Process un-

til 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 beets2. Preheat the oven to 450°F. Lightly spray a 9 x 13-inch baking

dish with olive oil spray.

3. Place the beet medallions into the dish. Add the orange juice,

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 en-

sure even cooking. Once they are easily pierced with a fork, remove

the pan from oven.

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

vidual portions. Crumble the macadamia ricotta over them and gar-

nish with orange slices. Serve immediately.

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 rose-mary

1 teaspoon orange zest

salt and pepper to taste

orange slices for garnish, optional

Citrus-Herb Roasted Beets with Macadamia Ricottaserves 3 to 4

Sample spread from But I Could Never Go Vegan!

The Allergy-Free PantryMake Your Own Staples, Snacks, and More Without Wheat, Gluten, Dairy, Eggs, Soy or NutsCOLETTE 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!

“This amazing collection of lessons and recipes will fast-forward 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.

MARKETING• 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

LearningtoEatAllergyFree.com

On sale September 2014Trade Paperback Original$19.95 US • $25.50 Can.7 x 9 • 256 pagesColor photographs throughout978-1-61519-208-3 • No. 779208Ebook 978-1-61519-209-0

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!

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


56 The Allergy-Free Pantry

98 grams Pastry Flour blend (page 000) (about ¾ cup)28 grams gluten-free oat flour (about ¼ cup)½ teaspoon xanthan gum¼ cup sucanat ½ teaspoon baking powder¼ teaspoon salt3 tablespoons shortening (see page 000)1 tablespoon apple cider vinegar1 ½ teaspoons Vanilla extract (page 000)2 tablespoons water, cold

1. Preheat the oven to 375°F. Line a large

baking sheet with parchment paper.

2. Combine the flours, xanthan gum, sugar,

baking powder, and salt in a large mixing

bowl.

3. 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.

4. 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, un-

til the dough forms. (See page 000 for

more on forming cookie dough.)

5. 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.

6. 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.

7. 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.

FreezinG:

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 re-

frigerator and bring it to room temperature be-

fore forming cookies and baking.

Animal Crackers Makes abOut 50 cOOkies

The 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.

Sample spread from The Allergy-Free Pantry

Greens 24/7More Than 100 Quick, Easy, and Delicious Recipes for Eating Leafy Greens and Other Green Veggies at Every Meal, Every Day

JESSICA NADEL

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!

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.

MARKETING• Author events out of Toronto



• “Green-a-day” social media campaign

CupcakesandKale.blogspot.com

On sale January 2015Trade Paperback Original with French flaps$19.95 US • $24.95 Can. 7½ x 9¾ • 176 pagesColor photographs throughout978-1-61519-227-4 • No. 770227Ebook 978-1-61519-228-1

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

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


METHOD

1Peel the orange and divide into segments, then chop the

cucumber into chunks.

2 Place all ingredients in a blender and blend until

smooth. Pour into glasses and serve.

METHOD

1Wash the beet greens and trim into 2-inch pieces.

2Combine all ingredients in a blender and blend until

smooth. Pour into glasses and serve.

LEMON, GINGER, AND PARSLEY SMOOTHIE

BERRY AND BEET GREEN SMOOTHIE

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.

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.

I N G R E D I E N T S1 orange

½ English cucumber1 tablespoon minced fresh

ginger1 cup (250 ml) pineapple juice

½ cup (15 g) fresh parsley leaves

juice of 1 lemon

I N G R E D I E N T S1 cup (40 g) beet greens

1 banana1 cup (140 g) mixed frozen

berries½ cup (75 g) strawberries

1 cup (250 ml) non-dairy milk (of choice)

3–4 ice cubes (optional)

Serves 2

Serves 2

1 9 GREEN SMOOTHIES & BREAKFASTS

CALORIES (per serving) 137

PROTEIN 2.3 g

FATS .7 g of which saturates 0 g

CARBOHYDRATES 32.4 g of which sugars 21.6 g

VITAMINS A, B6, C

CALORIES (per serving) 384

PROTEIN 4.5 g

FATS 25.4 g of which saturates 32.2 g

CARBOHYDRATES 57 g of which sugars 17.9 g

VITAMINS C

Sample spread from Greens

24/7

DIY Nut Milks, Nut Butters, and MoreFrom Almonds to Walnuts

MELISSA KING

An all-in-one guide to making almonds, cashews, hazelnuts, and more into creamy milks, velvety butters, and satisfying, whole-food 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!

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.

MARKETING• Author events out of Dallas and

Austin



MyWholeFoodLife.com

On sale December 2014Trade Paperback Original$16.95 US • $21.95 Can.6½ x 7 • 224 pagesColor photographs throughout978-1-61519-230-4 • No. 779230Ebook 978-1-61519-231-1

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

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


36 D I Y , n u t m I l k , b u t t e r s & m o r e

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 butter¼ cup (60 ml) pure maple syrup¾ cup (175 ml) Almond Milk (page 000)

1. 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 parch-

ment paper.

2. In a medium saucepan, mix the

chocolate, peanut butter, coconut

butter, maple syrup, and almond

milk. Stir over TK heat until every-

thing is well combined.

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.

NoTe: If you store this fudge in the

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.

Chocolate Peanut Butter FudgecocoNuT 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.

MAkEs 12 PiECEs oF FuDGE

Sample spread from DIY Nut

Milks, Nut Butters, and

More

cookbook shelf staples

For media inquiries, please contact Anne Rumberger:212.889.1659 ext 14 [email protected]

For bulk orders, please contact Sarah Schneider:212.889.1659 ext 10 [email protected]

Librarians and teachers, please contact Michael Rockliff:212.614.7572 [email protected]

theexperimentpublishing.com@experimentbooks

The Calories In, Calories Out CookbookPublishing July

Gluten-Free Family FavoritesPublishing July

The Low-FODMAP Diet Cookbook Publishing July

Plant-Powered for LifePublishing June

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

Vedge978-1-61519-085-0 | #779085

Forks Over Knives—The Cookbook978-1-61519-061-4 | #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

The Experiment Fall 2014 Cookbook Brochure

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