Publicity Contact: Alee Marsh (413) 346-2116 or alee.marsh@storey.com

To order, please see your sales representative or call (800) 722-7202. Storey books are distributed in Canada by Thomas Allen & Son, LTD, (800) 387-4333.

Come visit our blog! www.insidestorey.blogspot.com

• Included in Storey’s annual Chick Days promotion• Interactive social media marketing• National review mailing to food and cookbook publications, websites, and blogs• Outreach to poultry breed publications and agricultural extension offices

There’s Nothing Like a Good Egg

Jennifer Trainer Thompson is the author of

11 cookbooks, including three James Beard

nominees. She has been featured in Martha

Stewart Living magazine and has written for

Yankee, Travel & Leisure, The Boston Globe,

The New York Times, and other publications.

Thompson is the chef/creator of Jump Up

and Kiss Me, an all-natural line of spicy foods. She lives in western

Massachusetts with her family and a flock of backyard chickens.

The Authorfree-range

EggSfree-range

RECIPESk lComing

January

2012

The Fresh Egg Cookbook Full-color; photographs

throughout

192 pages; 7 x 9

Paper:$14.95 US / $17.95 CAN

ISBN: 978-1-60342-978-8

No. 62978

eBook available

Publicity & Promotion

Cover photo ©

Jason Houston

This page ©

Mars V

ilabu

062978FreshEgg2.indd 1 5/4/11 10:22:11 AM

For the food-conscious and the legions of DIYers, chickens have become a must-have backyard addition. Small-scale chicken farming produces bountiful fresh eggs and a meaningful food connection. Mean-while, eggs are always among the best-selling items at farmers markets. It’s no wonder. Eggs are delicious, nutritious, affordable, and wholly versatile. When an egg is farm-fresh — or backyard-fresh — it may be

nature’s most perfect food.

But what to do with all of those eggs?

Celebrated cookbook author and seasoned chicken-keeper Jennifer Trainer Thompson has the answer. In The Fresh Egg Cookbook, Trainer Thompson offers 101 delicious reci-pes that make the most of fresh eggs in any quantity. She gives tasty twists to old favorites and presents modern flavors and preparations that bring out the best in fresh eggs.

The book is peppered with charm-ing stories of Thompson’s own experiences raising backyard chick-

eggs from pasture to plate

ens — searching for a missing chicken in the driving rain, hang-ing a wreath on the coop window at the holidays, and chasing an uppity rooster through the backyard with a broom. Recipes are supported by colorful call-out quotes, facts about eggs, chicken-keeping instructions, and other sidebars, giving a friendly, brows-able glimpse into the world of raising chickens.

Photos © Jason H

ouston, Mars V

ilabu

101 Recipes Include: Béarnaise Sauce • Shirred Eggs • Huevos Rancheros with Two Salsas • Mango Smoothie Poached Eggs in Chile Broth • Caviar Eggs • Perfect Poached Egg • Baked Eggs in Tomatoes • Wild Mush-room Ragout with Poached Eggs • Eggs Florentine • Pickled Eggs • Aunt Judith’s Deviled Eggs • Cheese Strata • Verna’s Crepes al Prosciutto • Potato and Corn Frittata • Green Eggs and Ham • Turkish Poached Eggs with Yogurt • Classic French Omelet • Macaroni and Cheese • Brazilian Fish Stew • Zucchini Fritters • Croque Madame • Egg and Black Bean Tortillas with Chipotle Cream Sauce • Enchiladas • Roasted Aspara-gus with Poached Eggs and Miso Butter • Creamy Egg Custard • Cherry Clafouti • Lemon Soufflé • Chocolate Angel Pie • Espresso Ice Cream • Meringue Cookies • Rum Rice Pudding • Nut Wafers • and more . . .

•

062978FreshEgg2.indd 2 5/4/11 10:22:20 AM