Wiley Culinary Fall 2011 Digital Brochure

Comfort Food FixEllie Krieger978-0-470-60309-3, 304 pp7-3/4 x 9, Hardcover $29.99 US/$35.99 CAN October 2011

In Comfort Food Fix, Ellie Krieger presents a healthier take on classic American comfort food—without sacrificing the comfort part. These 150 soul-satisfying recipes include such hearty favorites as meatloaf, lasagna, chicken potpie, crab cakes, and mashed potatoes, but without all the calories and saturated fat. With simple tricks and tips, Ellie serves up healthy delights like delicious sweet potato casserole with just a third of the calories and amazing buttermilk waffles with just a fraction of the fat. With full nutrition information for every recipe and gorgeous full-color photos that are sure to whet any appetite, Comfort Food Fix is the perfect cookbook for healthy eaters with healthy appetites.

B is for BakingSesame Street and Susan McQuillan978-0-470-63886-6, 128 pp.8 x 9, Hardcover binder $16.95 US/$19.99 CANSeptember 2011

B is for Baking offers 50 nutritious and fun recipes for breakfast, lunch, and dinner, plus snack time and special occasions, that

are perfect for getting kids involved in the kitchen. Elmo, Cookie Monster, Abby Cadabby, and their friends provide educational tidbits on nutrition, math, and science, so the kitchen isn’t just for cooking but for learning, too! Plus, each recipe includes one or more steps that are designed for kids to do themselves. B is for Baking is the perfect way to cook up some fun in the kitchen!

SpongeBob’s Kitchen Mission CookbookBattle for the Best Bites in Bikini BottomNickelodeon978-0-470-63944-3, 128 pp.8 x 9, Hardcover binder $16.99 US/$19.99 CANOctober 2011

SpongeBob has been a beloved character on commercial televi-

sion for more than 10 years. Now, little ones ages 7 to 9 can learn to cook with SpongeBob and friends through their wacky adventures as they battle for the supreme dish in Bikini Bot-tom. With 50 delicious recipes, which one will win?

Cooking

$16.95 USB

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COOKBOOKCOOKBOOKCOOKBOOK

Battle for the Best Bites in Bikini Bottom

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Make It easy:A few minutes before the noodles have finished cooking, place 2 cups ice by the sink for your ice bath. To chill the noodles quickly, use your hands to gently stir the ice into the noodles.

Cook the noodles according to the package instructions. Drain the noodles in a colander and rinse with cold water. Chill the noodles in an ice bath until very cold and drain well.

Place the noodles on 4 plates or in 4 bowls. Divide the soba sauce into 4 shal-low bowls or teacups. Serve the scallions, ginger, and wasabi paste alongside.To eat this dish, add some scallion, ginger, and wasabi to the dipping sauce, to taste. Dip the noodles into the sauce and eat. Garnish the noodles with sesame seeds, if desired.

1 pound dry soba noodles

2 cups soba dipping sauce

1 bunch scallions, thinly sliced

lengthwise

1 tablespoon finely grated fresh

ginger

1 tablespoon wasabi paste

Sesame seeds, for garnish

(optional)

Soba noodles are a popular Japanese pasta made from buckwheat, which contains protein, magnesium, and potassium. The noodles can be served chilled with dipping sauce, as they are here, or in a hot broth. This dish incorporates soba dipping sauce (known as mentsuyu in Japanese and found in Asian markets), fresh scallions, and fresh ginger, and it’s fun to eat! Serves 4

Chilled Soba Noodles by Jaden Hair, steamykitchen.com

culinaryf a l l 2011

C U L I N A R Y

VEgEtarian main dishEs 213

540 cal.BEFORE

sat. fat 20g, Chol. 195mg

fiber 1g, sodium 940mg

AFTERsat. fat 8g, Chol. 40mg

fiber 5g, sodium 540mg 360 cal.

Preheat the oven to 375°f.

Place the cauliflower into a steamer basket fitted over the pot, cover,

and steam until just tender, about 5 minutes. finely chop the steamed

cauliflower.in a small bowl, combine the bread crumbs, Parmesan, and oil.

in a large saucepan, whisk together the milk and flour until the flour

is dissolved. Whisking constantly, bring the mixture to a gentle boil over

medium heat. reduce the heat to medium low and simmer and until

mixture thickens slightly, 2 to 3 minutes. stir in the cheddar, gruyère,

mustard powder, paprika, salt, black pepper, and the cayenne pepper.

Whisk until the cheeses are melted and the mixture is smooth, 1 to

2 minutes. add the chopped cauliflower and macaroni and stir until

well coated.

spray an ovenproof 10-inch high-sided skillet with cooking spray.

Pour the mixture into the prepared skillet. sprinkle with the bread crumb

mixture, place on a baking sheet and bake until top is browned and the

cheese is bubbly, 35 to 40 minutes.

Makes 6 servings

SERvinG SizE 11⁄4 cups

PER SERvinG Calories 360; total fat 14 g (sat fat 8 g, mono fat 4.7 g, Poly fat 0.8 g);

Protein 20 g; Carb 40g; fiber 5 g; Cholesterol 40 mg; sodium 540 mg

ExcELLEnT SOuRcE OF Calcium, iodine, magnesium, manganese, Phosphorus, Protein,

riboflavin, selenium, Vitamin C

GOOd SOuRcE OF Copper, fiber, folate, iron, niacin, Pantothenic acid, Potassium, thiamin,

Vitamin a, Vitamin B6, Vitamin B12, Vitamin d, Vitamin K, Zinc

skillet mac anD cHeese

serving mac and cheese in the skillet it’s baked in amps up the homey comfort factor. the secret

ingredient in this bread crumb-topped beauty is the finely chopped cauliflower that blends in subtly

with the pasta. using three different cheeses guarantees maximum flavor and meltability.

2 cups 1-inch wide cauliflower

florets

11⁄4 cups Light-and-crisp Whole-

Wheat Bread crumbs (page

000)

3 tablespoons freshly grated

Parmesan cheese

2 teaspoons olive oil

3 cups cold low-fat (1%) milk

3 tablespoons all-purpose

flour

11⁄4 cups shredded extra-sharp

cheddar cheese (5 ounces)

1⁄4 cup shredded Gruyère

cheese (1 ounce)

2 teaspoons mustard powder

3⁄4 teaspoon paprika

1⁄2 teaspoon salt

1⁄2 teaspoon freshly ground

black pepper

1⁄4 teaspoon cayenne pepper

6 ounces (11⁄2 cups) whole-

grain elbow macaroni,

cooked for 3 minutes

less than the package

directions (about 3 cups

cooked)

nonstick cooking spray

Comfort Food Fix

comfort food f ix

EllieKriegerFeel Good

FavoritesMade Healthy

Very Merry CookiesBetter Homes & Gardens978-1-118-01603-9, 256 pp.7-3/8 x 9-1/8, Paper$19.99 US/$23.99 CANSeptember 2011

Offering more than 200 irre-sistible recipes for every fl avor, from simple drop cookies to bars, brownies, and more, Very Merry Cookies is the perfect cookie com-pendium for baking enthusiasts

and novices alike. Includes more than 200 recipes and 140 beautiful full-color photos!

cookiesvery merry

cookiesvery merry

cookiesFun and fancy Christmas cookies in flavors for everyone!

Cookies for Kids’ Cancer Best Bake Sale CookbookGretchen Holt-Witt978-0-470-94761-6, 176 pp.5-1/2 x 8-1/2, Hardcover$19.99 US/$23.99 CANSeptember 2011

Cookies for Kids’ Cancer uses bake sales to raise money for kids cancer treatments and research. Now anyone can get involved with the

cause with the Best Bake Sale Cookbook. These delicious cookie recipes not only taste good but do good too, with 100 percent of the author’s royalties going to the charity itself.

Gretchen Holt Witt Photography by Lucy Schaeffer

bestCOOKBOOK

bake sale

DessertsMichel Roux978-1-118-07925-6, 304 pp.6-1/4 x 8-1/2, Hardcover$24.99 US/$29.99 CANOctober 2011

In Desserts, the author of the widely acclaimed cookbooks Eggs and Pastry returns with an exhaustive collection of sweet delights, from simple mousses and biscuits to advanced petit fours and home-

made chocolates. Three-star Michelin chef Michel Roux is one of the world’s most respected chefs and in Desserts he focuses his ability and fl are on everyone’s favorite course.

desserts

michel roux

Cookies at HomeThe Culinary Institute of America978-0-470-41227-5, 224 pp.9-1/4 x 10, Hardcover$34.99 US/$41.99 CANOctober 2011

Cookies at Home offers thor-ough coverage of cookie-bak-ing basics, equipment, and ingredients and, of course, plenty of delicious recipes.

Accessible for home cooks of all levels, recipes range from the quick and easy to more complex special-occasion cookies, so you’ll never lack for temptation and inspiration.

COOKIES

withatHome THE CULINARY INSTITUTE OF AMERICA

The Butch Bakery CookbookDavid Arrick with Janice Kollar978-0-470-93088-5, 192 pp.7 x 8, Hardcover$19.99 US/$23.99 CANOctober 2011

The Butch Bakery does cupcakes like nobody else—grown-up cupcakes with contemporary, inventive fl avors like bacon, whiskey, coffee, and cayenne pepper. The Butch Bakery Cookbook offers serious sweets that are delightfully different and dan-gerously delicious. These aren’t your grandma’s cupcakes!

166

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7

INGREDIENT ROSTER:

For the Rum Raisins:

1 cup seedless raisins

2⁄3 cup dark rum, such as Mount Gay

For the Rum Raisin Cupcakes:

1 18.25-ounce package spice cake mix,

such as Betty Crocker

1 3.4-ounce package instant vanilla

pudding mix, such as Jell-O

3 large eggs, broken into a small bowl

3⁄4 cup water

1⁄2 cup vegetable oil

1⁄4 cup dark rum, reserved from rum

raisins

For the Rum–Cream Cheese Frosting:

1 16-ounce can store-bought vanilla

frosting, such as Pillsbury Creamy

Supreme Vanilla

2 8-ounce packages cream cheese,

softened

8 tablespoons (1 stick) unsalted butter,

softened

2 tablespoons dark rum, reserved from

the raisins

1 teaspoon pure vanilla extract

RUM RUNNER : :Rum-Raisin Cupcakes topped with Rum–Cream Cheese Frosting

This one couldn’t be easier. Lots of rum in the mix, a can of vanilla frosting

and some cream cheese and you’re on your way. We suggest making a lot of

the rum raisins in advance (they’ll last for weeks in the fridge), so when you’re

craving these cupcakes, you’ll be ready to go. But don’t let that stop you. You

can always substitute regular raisins for the rum soaked version if you’re re-

ally in a hurry. [MAKES 18 CUPCAKES]

RUM RUNNER : :

BUTCHTHE

BAKERYCOOKBOOKDAVID ARRICK

WITH

JANICE KOLLAR

Photography by Jason Wyche

Baking StyleArt, Aroma, ExpressionLisa Yockelson978-0-470-43702-5, 528 pp.9 x 10, Hardcover$40.00 US/$54.00 CANSeptember 2011

In Baking Style, critically acclaimed food writer Lisa Yockelson celebrates the wonder of baking with 200 stunning recipes for breads, cakes, cookies, tarts, and more—all accompanied by 100 inspiring essays that reveals the personal connection between bread and baker. It’s a dazzling celebration of the art and craft of baking.

bakingStorybook 37

Preheat the oven to 325 degrees F.

Lengthwise and width-wise, line the inside of a 9 by 9 by 2-inch baking pan

with sheets of release-surface aluminum foil, pressing in the foil release side

up and leaving 2 to 3 inches of foil to extend on all four sides; film the inside

of the pan with nonstick oil spray. Or, line the inside of the pan with sheets of

ovenproof parchment paper.

For the batter, sift the all-purpose flour, cake flour, baking powder, salt, and

cocoa powder onto a sheet of waxed paper.

Whisk the melted butter, melted unsweetened chocolate, and melted

bittersweet chocolate in a medium-size mixing bowl until smooth. In a large

mixing bowl, beat the eggs just to mix thoroughly. Add the superfine sugar

and beat for 45 seconds, just to combine. Blend in the butter-melted chocolate

mixture, vanilla extract, and corn syrup. Resift the flour mixture over the

chocolate mixture. Whisk slowly to form a batter, scraping down the sides of

the mixing bowl with a rubber spatula to keep the batter even-textured.

Pour and scrape the batter into the prepared pan. Smooth the top with a

flexible palette knife.

Bake the sweet in the preheated oven for 30 to 33 minutes, or until just set.

There may be a few very slender surface cracks on top of the sweet.

Cool the sweet in the pan on a cooling rack for 30 minutes. Refrigerate for 4

hours. Gently lift out the large block, using the aluminum foil or parchment

paper sides to remove it from the pan. Cut the sweet into squares, using a

chef’s knife. Detach the squares from the aluminum foil or parchment paper.

Store in an airtight tin with parchment paper separating the layers. Sift

confectioners’ sugar over the tops of the bars just before serving.

notes

•usinggood-qualitychocolate-ba

sedingredients,plushigh-fatbut

ter,makesanexceptional

browniebatter

•intheimage,thebrownieblocksweresta

mpedoutwithheart-shapedcutter

s,justforfun(Ilove

heart-shapedbakingimplements)

dark chocolate batter

C⁄d cup plus 1 tablespoon unsifted

bleached all-purpose flour

C⁄d cup unsifted bleached cake flour

B⁄e teaspoon baking powder

B⁄e teaspoon salt

B⁄d cup unsweetened alkalized

cocoa powder

B⁄e pound plus 2 tablespoons

(18 tablespoons or 2 sticks plus 2

tablespoons) unsalted butter, melted

and cooled to tepid

5 ounces unsweetened chocolate, melted

and cooled to tepid

4 ounces bittersweet chocolate, melted

and cooled to tepid

5 large eggs

2 cups superfine sugar

2B⁄c teaspoons vanilla extract

2 tablespoons light corn syrup

confectioners’ sugar, for sifting over the

baked bars

serving: 16 squares

ahead: up to 5 days at room temperature;

for longer storage, refrigerate for 2 weeks

or freeze for 6 weeks

forever brownies

forever brownies

a r t aa r o m a e x p r e s s i o n

Good Bite Weeknight MealsDelicious Made EasyGood Bite978-0-470-91658-2, 272 pp.8 x 9, Hardcover$29.99 US/$35.99 CANSeptember 2011

This book compiles 120 recipes for quick and deli-cious family dinners from Good Bite’s most popular

blogger/contributors—like Jaden Hair of the Steamy Kitchen and Catherine McCord of Weelicious. Complete with mouth-watering full-color photographs, Good Bite Weeknight Meals brings the blog world’s very best into the home kitchen.

From the Ground UpJames Villas978-0-470-57165-1, 448 pp.7-1/2 x 9-1/4, Paper$22.99 US/$27.99 CANOctober 2011

With favorites like the classic American hamburger and steak tartare, croquettes and crab cakes, From the Ground Up collects 200 recipes that span the globe, all presented with

the passion and style that make James Villas one of the world’s most admired food writers.

steamykitchen

simplyrecipes

kath eats

gluten-freegirl

recipegirl

recipegirl

matt bites

Delicious Made Easy

weeknight

meals

pickypalate

weelicious

kath eats

Ground Up

Italian Cooking at HomeGianni Scappin, Alberto Vanoli, Steven Kolpan, and Francesco Tonelli

The Culinary Institute of America 978-0-470-18258-1, 336 pp.9-1/4 x 10, Hardcover$34.95 US/$41.95 CANAvailable now

Look no further for authentic, amazing Italian cooking made easy. This sumptuously photographed guide to Italian cooking in the home kitchen is perfect for beginners and experienced cooks offering authentic and inventive recipes and step-by-step guidance from the experts at the CIA.

310 italian cooking at home

dolci 311

BabàA babà is a sweet, yeast-raised cake that has a rich golden color from the quantity of eggs added

to the dough. The baked cake is soaked in a rum syrup, giving the cake a luscious texture. Serve it

topped with whipped cream and fresh fruit.

MakeS 1 cake or 14 individual cakeS

1. To make the babà, mix the flour, butter, eggs, sugar, and yeast in the bowl of a stand mixer

fitted with a dough hook on low speed until evenly blended, about 2 minutes. Increase the

speed to medium and beat until the dough is smooth and elastic, but still rather soft, another

2 minutes.

2. Preheat the oven to 350 degrees F.

3. Scrape the dough into an oiled babà mold or tube pan for a single large cake, or into 14 tim-

bales (or muffin tins), filling them about half full. Let the babà rise, covered, until doubled in

volume and filling the molds to the top, about 1½ hours.

4. Bake until the top is golden brown, 30 to 35 minutes for a large babà or 10 to 12 minutes for

individual ones. Remove from the heat and reserve.

5. Meanwhile, to make the syrup, combine the water, rum, and sugar in a saucepan and sim-

mer over medium heat until all the sugar is dissolved.

6. Remove the babà from the oven and let them cool for 10 minutes, then unmold the babàs

and transfer them, upside down, to a platter or baking dish while they are still warm. Use a

skewer to poke holes in the large babà. Place the large cake or individual cakes on a platter

and then pour about half the rum syrup over the cakes. Let the cakes absorb the syrup for

about 20 minutes, then turn the cakes over and pour the remaining syrup over them. Cover

the cakes and let them absorb the syrup, about 1 hour.

7. Serve with whipped cream and fresh fruit.

BABà

2¼ cups all-purpose flour

5 tbsp unsalted butter

4 large eggs

2 tbsp sugar

1 envelope active dried yeast

SYRUP

½ cup water

½ cup rum

1¹⁄³ cups sugar

GARnISh

whipped cream, lightly

sweetened and flavored with

lemon zest as needed

Fresh fruit, chopped or

sliced, as needed

Wine notes: Sparkling White: Asti or semi-sparkling

Moscato d’Asti from Piedmont

White: Vin Santo or Moscadello di Montalcino from Tuscany;

Picolit from Friuli-Venezia Giulia; Recioto di Soave from

Veneto; Malvasia delle Lipari from Sicily

Sparkling Red: Brachetto d’Acqui from Piedmont

The Professional ChefNinth EditionThe Culinary Institute of America978-0-470-42135-2, 1,232 pp.8-1/2 x 10-7/8, Hardcover $75.00 US/$90.00 CANOctober 2011

An indispensable reference for professional chefs and se-rious home cooks, this com-prehensive culinary bible has been revised to feature a new

user-friendly that’s packed with straightforward explanations and beautiful photography. With a more global perspective and more international fl avors, The Professional Chef, Ninth Edition is the ultimate kitchen resource.

the professional chefninth edition

The Culinary Institute of America

The Art of Beef CuttingA Meat Professional’s Guide to Cutting Techniques and MerchandisingKari Underly978-1-118-02957-2, 240 pp.11 x 8-1/2, Hardcover$50.00 US/$60.00 CANAugust 2011

An ideal training tool that’s perfect for use in grocery stores, restaurants, foodservice companies, and culinary schools, as well as by serious home butchers, The Art of Beef Cutting provides clear, up-to-date information on the latest meat cuts and cutting techniques. It’s the ultimate guide to the fundamentals of beef.

A MEAT PROFESSIONAL’S GUIDE TO BUTCHERING AND MERCHANDISING

Kari Underly______________

THE ART OF

BEEFCUTTING

FreshNew Vegetarian and Vegan Recipes from Award-Winning Fresh RestaurantsRuth Tal and Jennifer Houston978-0-470-67796-4, 224 pp.8-1/2 x 8-1/2, Paper$24.95 US/$29.95 CANDecember 2011

Fresh delivers nutritious, modern, and utterly delicious recipes from the award-winning restaurant of the same name. Founder Ruth Tal and co-owner/head chef Jennifer Houston includes 150 new recipes for vegetarian and vegan smooth-ies, salads, sandwiches, and other delights. Fresh is perfect for anyone who wants to eat healthy and well.

freshNew VegetariaN aNd VegaN recipes from fresh restauraNts

jenniferhoustonruthtal

ITALIAN COOKING

withatHome THE CULINARY INSTITUTE OF AMERICA

GIANNI SCAPPINALBERTO VANOLISTEVEN KOLPAN

1,000 Diabetes Recipes Jackie Mills, RD978-0-470-40744-8, 656 pp.7-3/8 x 9-1/8, Hardcover$35.00 US/$42.00 CANOctober 2011

This massive cookbook is packed with tasty, diabetic-friendly recipes that cover every meal of the day and offer enough variety to satisfy any

craving—from sausage pizza to strawberry pie. Plus, it’s loaded with nutrition information, menu-planning advice, cooking tips, carb exchanges, and virtually everything else you need to cook and eat right for diabetes.

Diabetic Living What to EatBetter Homes and Gardens978-1-118-00689-4, 336 pp.6-7/16 x 9-3/16, Hardcover$24.99 US/$29.99 CANOctober 2011

Diabetic Living® magazine’s trustworthy resource for anyone living with diabetes offers more than 200 recipes and essen-tial advice on what to eat in order to control blood sugar, feel better, and enjoy delicious meals every day. It’s the essential cookbook and everyday guide for anyone learning to live—and eat—with diabetes.

poultry

219

ServingS 4 (2 to 3 chicken pieces, 1⁄2 cup

sauce mixture, and 1⁄2 cup pasta each)�

PreP 25 minutes Bake 15 minutes

Oven 400°F�

Olive oil nonstick cooking spray

1⁄4 cup refrigerated or frozen egg

product, thawed, or 2 egg whites,

lightly beaten

1 tablespoon water

1 clove garlic, minced

1 cup bran cereal flakes, crushed

(about 1⁄2 cup crushed)

1⁄4 cup grated Parmesan cheese

1 teaspoon dried Italian seasoning,

crushed

1 pound chicken breast tenderloins

4 ounces dried multigrain or

whole grain spaghetti

1 cup 1-inch pieces eggplant,

peeled if desired

1 1⁄2 cups purchased light tomato-basil

pasta sauce

1 cup torn fresh spinach leaves

1⁄2 cup chopped roma tomatoes

Fresh basil leaves (optional)

1. Preheat oven to 425°F�. Line a 15×10×1-

inch baking pan with foil; lightly coat foil

with cooking spray. Set aside. In a shallow

dish combine egg, water, and garlic. In

another shallow dish combine crushed

bran flakes, Parmesan cheese, and Italian

seasoning.

2. Dip chicken pieces, one at a time, in

egg mixture, turning to coat evenly and

allowing excess to drip off. Dip chicken

Chicken Parmesan

carb. per serving�

38 g�

Per Serving: 336 cal., 4 g total fat (1 g sat. fat)�, 70 mg chol., 532 mg sodium,

38 g carb., 6 g fiber, 38 g pro. Exchanges: 1 vegetable, 2 starch, 4 lean meat.

Carb choices: 2.5.

pieces in cereal mixture, turning to coat

evenly. Place chicken pieces in a single

layer in the prepared baking pan. Coat

tops of chicken pieces with additional

cooking spray. Bake for 15 to 20 minutes or

until chicken is no longer pink (170°F�)�.

3. Meanwhile, cook spaghetti according to

package directions; drain and keep warm.

Coat an unheated medium saucepan

with cooking spray. Preheat saucepan

over medium heat. Add eggplant to

saucepan; cook about 5 minutes or until

tender, stirring occasionally. Add pasta

sauce; heat through. Stir in spinach and

tomatoes.

4. Divide spaghetti among four serving

plates. Top with sauce mixture and

chicken pieces. If desired, garnish with

basil leaves.

Eggplant Parmesan

Prepare as above, except substitute eight

1⁄2-inch-thick slices eggplant* for the

chicken. Bake for 15 to 20 minutes or until

eggplant is tender and golden brown.

*teSt kitCh�en tiP: If you are making the

Eggplant Parmesan, 1 medium eggplant

should be just enough for the eight

1⁄2-inch-thick slices and the 1 cup pieces

for the sauce.

Per Serving FOr eggPlant ParmeSan:

239 cal., 2 g total fat (1 g sat. fat)�, 4 mg

chol., 475 mg sodium, 44 g carbo., 10 g

fiber, 13 g pro. Exchanges: 3 vegetable,

2 starch, 0.5 lean meat. Carb choices: 3.

218

poultry

Diabetes Cookbook For Dummies3rd EditionAlan L. Rubin, MD and Cait James, MS978-0-470-53644-5, 392 pp.7-3/8 x 9-1/4, Paper$19.99 US/$23.99 CANAvailable now

This revised and updated edi-tion of Diabetes Cookbook For Dummies shows you how easy it can be to manage diabetes

through diet, including the latest information on diabetes testing, monitoring, and maintenance, as well as delicious new recipes and nutritional information.

Alan L. Rubin, MDOne of the nation’s foremost authorities on diabetes

with Cait James, MS

Learn to:• Eat a well-balanced diabetic diet

• Create healthy, delicious meals from appetizers to desserts

• Prepare new recipes that follow nutritional guidelines

• Manage diabetes using the latest testing devices and monitoring procedures

Diabetes Cookbook

3rd EditionMaking Everything Easier!™

Gluten-Free Baking For DummiesJean McFadden Layton and Linda Larson978-1-118-07773-3, 392 pp.7-3/8 x 9-1/4, Paper $19.99 US/$23.99 CANNovember 2011

Gluten-Free Baking For Dum-mies gives gluten-free bakers and celiac sufferers more than 150 tasty recipes for cookies, cakes, breads, and

more. Packed with helpful information about diet, healthy eating, and gluten-free baking basics, this book is ideal for every gluten-free kitchen a wide variety of recipes and.

Learn to:•Makemorethan150deliciousgluten-free

cakes,cookies,andbreads

•Usegluten-freeingredientstore-createthetastesyouknowandlove

•Keepahealthierdiet

Gluten-Free Baking

Making Everything Easier!™

Openthebookandfind:

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$19.99 US / $23.99 CN / £14.99 UK

ISBN 978-0-7645-5249-6

History

GotoDummies.com®forvideos,step-by-stepexamples,

how-toarticles,ortoshop!

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Gluten

-Free Baking

LastName

what to eatdiabetes

more than 250 delicious recipes that help you take control

Betty Crocker Living with Cancer Pink Together CookbookBetty Crocker978-1-118-08314-7, 288 pp.9 x 10, Hardcover binder$19.99 US/$23.99 CANSeptember 2011

America’s most trusted cookbook is back and better than ever! Representing its most thorough revision ever, the Betty Crocker Cookbook, 11th Edition includes hundreds of new recipes, three new chapters, and icons that showcase how we cook today—faster, healthier, and with many more fl avors. Plus, this edition features three times as many mouthwatering full-color photos!

LivingwithCanCerc o o k b o o k

Kris Ghosh, M.D., M.B.A. Gynecologic Oncologist, San Diego Center for GYN Oncology

Linda Carson, M.D. Gynecologic Oncologist, University of Minnesota Medical Center

Elyse Cohen, M.S., L.N. Bell Institute of Health and Nutrition

proudly supportsIncludes BONUS SECTION on Breast Cancer Awareness

365 30-Minute MealsBetter Homes and Gardens978-1-118-00003-8, 440 pp.8 x 9, Paper$19.99 US/$23.99 CANNovember 2011

This book is fi lled with a year’s worth of fast, fresh and fun dinner ideas. With quick, easy-to-prepare recipes offer-

ing innovative dinner solutions for everyday staples like meat, poultry, fi sh, seafood, salads, stews, sandwiches, and more, this book is perfect for busy home cooks who need to get dinner on the table fast.

inspiring meals for every day of the year

3O-minutemeals

The Ultimate Casseroles BookBetter Homes and Gardens978-1-118-02035-7, 480 pp.6-7/16 x 9-3/16, Paper$19.99 US/$23.99 CANOctober 2011

This big compendium offers more than 400 ideas that make dinner a breeze with

one-dish recipes that take the hard work out of prep-time and clean-up. These recipes suite every occasion with tasty recipes for comfort foods and modern fare alike, from a quick week-night spaghetti to a fancy egg strata brunch.

More than 400 comfort food classics

theultimate

casserolesbook

Family Circle Healthy Family DinnersFamily Circle978-0-470-94502-5, 368 pp.8 x 9, Paper$19.99 US/$23.99 CANAugust 2011

Busy parents want to provide fast and healthy everyday meals for their families without giving up

their favorite foods. In Healthy Family Dinners, the editors of Family Circle compile more than 200 mouthwatering dinner recipes—pasta, meat, poultry, fi sh, as well as vegetarian dishes, simple slow cooker favorites, and even desserts.

MORE THAN 200 GOOD-FOR-YOU RECIPES

healthy family dinners

Betty Crocker Cookbook1,000 Recipes for the Way You Cook TodayBetty Crocker978-0-470-90602-6, 640 pp.9 x 10, Hardcover binder$29.99 US/$35.99 CANAugust 2011

Representing its most thorough revision ever, the Betty Crocker Cookbook, 11th Edition includes hundreds of new recipes, three new chapters, and icons that showcase how we cook today—faster, healthier, and with many more fl avors. America’s most trusted cookbook is better than ever!

1 Remove stems, seeds and ribs from chile;

chop chile (page 00). Cut avocados lengthwise

in half; remove pit and peel. In medium glass

or plastic bowl, mash avocados with fork. Stir

in chile and remaining ingredients except

tortilla chips until mixed.2 Press and smooth plastic wrap directly

on surface of guacamole to help prevent

discoloration. Serve with tortilla chips.*1 tablespoon canned chopped green chiles can be

substituted for the jalapeño chile.1 Tablespoon: Calories 15; Total Fat 1g (Saturated Fat 0g; Trans Fat

0g); Cholesterol 0mg; Sodium 15mg; Total Carbohydrate 0g (Dietary

Fiber 0g); Protein 0g Exchanges: Free Carbohydrate Choices: 0

CoTija GuaCamolE Stir in 1/2 cup crumbled

Cotija cheese (page 00) with remaining

ingredients in Step 1.TEx-mEx layErEd dip

Fast Lower CaLorie prEp 20 min ToTal 20 min ● 32 servings

1 can (15.5 oz) refried black beans with

lime juice 2 tablespoons chunky-style salsa

11/2 cups sour cream 1 cup Guacamole or purchased guacamole 1 cup shredded Cheddar cheese (4 oz)

1 small tomato, seeded, chopped (1/2 cup)

2 medium green onions, chopped

(2 tablespoons) Tortilla chips1 In small bowl, mix black beans and salsa.

Spoon in thin layer over 12- or 13-inch

serving plate.2 Spoon sour cream over beans, leaving

about 1-inch border of beans around edge.

Spread guacamole over sour cream, leaving

border of sour cream showing.3 Sprinkle cheese, tomato and onions over

guacamole. Serve immediately, or cover with

plastic wrap and refrigerate up to 2 hours.

Serve with tortilla chips.1 Serving (2 Tablespoons Dip and 3 Tortilla Chips): Calories 90;

Total Fat 6g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 10mg;

Sodium 140mg; Total Carbohydrate 7g (Dietary Fiber 1g); Protein 3g

Exchanges: 1/2 Starch, 1 Fat Carbohydrate Choices: 1/2

Carefully slide table teaspoon under pit to remove.With knife, make criss-cross cuts through flesh; remove with spoon.

GuaCamolE Fast Lower CaLorie

prEp 20 min ToTal 20 min ● 2 cups dip 1 small jalapeño chile* 2 ripe large avocados 2 tablespoons fresh lime or lemon juice

2 tablespoons finely chopped fresh cilantro

1/4 to 1/2 teaspoon salt Dash pepper 1 small clove garlic, finely chopped

1 small tomato, seeded, chopped (1/2 cup)

2 tablespoons finely chopped red onion

Tortilla chips, if desired

Guacamole

Cutting an Avocado

Cut avocado lengthwise through skin and flesh around pit.

With hands, slowly twist both sides of avocado to separate.

2 appetizers & beverages

THE

NEW EDITION

of THE BIG RED COOKBOOK®

1500 recipes for the way you cook today

Beverage BasicsUnderstanding and Appreciating Wine, Beer, and SpiritsRobert W. Small and Michelle Couturier, with Michael Godfrey978-0-470-13883-0, 464 pp.8-1/2 x 11, Hardcover$65.00 US/$78.00 CANAugust 2011

A basic understanding of wine, beer, and distilled spirits is more important than ever for chefs, servers, bartenders, and restaurant managers as well as an important fi rst step for anyone who wants to get more enjoyment from their favorite beverages. Beverage Basics provides a thorough and accessible education in the fundamentals.

Boston’s Official Bartender’s Guide 75th Anniversary EditionMr. Boston978-0-470-88234-4, 344 pp.4 x 7-1/8, Hardcover$14.99 US/$17.99 CANNovember 2011

This new edition celebratory edition of America’s bestselling drink-mixing guide features new

cocktail recipes from well-known mixologists, easy-to-use infor-mation on equipment, professional tips and techniques, and new photographs that showcase the beauty of the fi nished cocktails.

75TH ANNIVERSARY EDITION

GUIDE

Home Winemaking For Dummies®

Tim Patterson978-0-470-67895-4, 384 pp.7-3/8 x 9-1/4, Paper$19.99 US/$23.99 CANAvailable now

Author Tim Patterson, an award-winning home winemaker, shows how it’s pos-sible for anyone to create a great wine. He

discusses the art of winemaking from grape to bottle, including how to get the best grapes; determine what equipment is required; select the right yeast; and store, age, and test wine.

Tim PattersonWriter for Wines & Vines and WineMaker and award-winning home winemaker

Learn to:• Master every step of the winemaking

process

• Select the perfect grapes for your wines

• Craft a delicious range of red and white varietals

• Create sparkling, rosé, and dessert wines

Home Winemaking


Weight Watchers One Pot CookbookWeight Watchers978-1-118-03812-3, 400 pp.8 x 9-1/2, Hardcover$29.99 US/$35.99 CANDecember 2011

New from Weight Watchers, America’s most-trusted weight loss program, this enticing collection of hearty, comfort food clas-sics includes over 300 recipes that are delicious, good for you family meals that are easy to clean up.

Weight Watchers New Complete Cookbook4th EditionWeight Watchers978-0-470-61451-8, 416 pp.7 x 9-1/4, Hardcover$29.95 US/$35.95 CANAvailable now

The most trusted name in healthy lifestyle, Weight Watchers leads to way to eating well—and losing weight. Packed with 500 recipes for every occasion, this book is delicious proof that healthy eating means you don’t have to give up your favorite foods.

Chinese noodle Soupserves 6

1 (48-ounce) carton reduced-sodium chicken broth or 6 cups Basic Chicken Stock (page 106)2 scallions, sliced on diagonal1 (1-inch) piece fresh ginger, peeled and minced1 tablespoon reduced-sodium soy sauce6 baby bok choy, halved1 cup matchstick-cut carrots2 cups cooked whole wheat capellini6 ounces lean cooked pork, cut into matchsticks

1 cup lightly packed baby spinach1 Combine broth, scallions, ginger, and soy sauce in large saucepan and bring to boil. Re-duce heat and simmer until scallions are tender, about 3 minutes. Add bok choy and carrots; simmer until barely tender, about 7 minutes.2 Stir pasta, pork, and spinach into soup; simmer just until spinach is wilted, about 2 minutes longer.

PER SERVING (1½ CuPS): 369 grams, 137 Cal, 2 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 823 mg Chol, 743 mg Sod, 17 g Total Carb, 3 g Total Sugar, 3 g Fib, 15 g Prot, 52 mg Calc. PointsPlus value: 3

Order some Chinese roast pork from your local Chinese take-out restaurant for this soup or buy a piece of roasted pork loin or tenderloin from a specialty foods store to use in this soup.

Avgolemono Chicken Soupserves 4

4 cups reduced-sodium chicken broth or Basic Chicken Stock (page 106)½ pound skinless boneless chicken breasts2 large eggs¼ cup lemon juice1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry2 cups hot cooked brown rice¼ teaspoon black pepper

1 Combine broth and chicken in large sauce-pan and bring to boil. Reduce heat and sim-mer until chicken is cooked through, about 5 minutes. Transfer chicken to plate. When cool enough to handle, shred chicken or cut into bite-size pieces. Reserve broth.2 Whisk together eggs and lemon juice in medium bowl until frothy; gradually whisk in 1 cup of hot broth.3 Add spinach to broth and bring to boil. Reduce heat to low; slowly add egg mixture, stirring constantly in circular motion. Cook, whisking constantly, until soup is thickened, about 3 minutes (do not boil). Stir in chicken, rice, and pepper; cook until heated through, about 3 minutes.

PER SERVING (ABOuT 2 CuPS): 488 grams, 248 Cal, 5 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 140 mg Chol, 739 mg Sod, 28 g Total Carb, 2 g Total Sugar, 4 g Fib, 23 g Prot, 108 mg Calc. PointsPlus value: 6

You can substitute skinless boneless turkey breast for the chicken, if you like.

chinese noodle soup

116 Weight Watchers New Complete Cookbook

WW_C5_P3.indd 116-117

8/24/10 4:17:43 PM

OVER 500 DELICIOUS RECIPES FOR THE HEALTHY COOK’S KITCHEN

ONEPOtcookBook

The Ultimate Kitchen Companion with Over 300 Recipes

Pregnancy Cooking & Nutrition For Dummies®

Tara Gidus978-1-118-08360-4, 392 pp.7-3/8 x 9-1/4, Paper$19.99 US/$23.99 CANNovember 2011

Pregnancy Cooking & Nutrition For Dum-mies helps the mother-to-be better understand and address the nutritional

needs of herself and her unborn child. A well-balanced food and supplement program is presented, along with 100 reci-pes to get her started on the road to tasty and proper prenatal nutrition.

Tara GidusNutrition advisor to American Baby magazine

Learn to:Prepare and enjoy tasty meals while maintaining nutritional balance

Cook up 100 recipes that are good for you and your baby

Understand and address the nutritional needs of yourself and your unborn child

Pregnancy

Cooking & Nutrition


The CulinarianA Kitchen Desk ReferenceBarbara Ann Kipfer978-0-470-55424-1, 688 pp.6 x 8, Paper$19.99 US/$23.99 CANOctober 2011

Perfect for cooks, food lovers, and even trivia buffs, The Culinarian offers plain-English definitions of everything from

Absinthe to Zucchini. Plus it includes fascinating culinary history and etymologies, as well as handy tips on selecting, storing, and using virtually every ingredient and piece of kitchen equipment imaginable.

THE

Canning & Preserving All-in-One For Dummies®

978-1-118-03419-4, 696 pp.7-3/8 x 9-1/4, Paper$25.99 US/$30.99 CANSeptember 2011

Featuring 300 recipes, this book provides everything you need to know to save money and live healthier, including preparation times, cooking times, processing times, and

the yield you should expect from your efforts, as well as the newest equipment needed to create and store your own healthy foods.

6 IN 1BOOKSBOOKS

Canning & Preserving

A L L - I N - O N E


Culinary Careers For Dummies®

Michele Thomas, Annette Tomei, and Tracey Biscontini978-1-118-07774-0, 408 pp.7-3/8 x 9-1/4, Paper$21.99 US/$25.99 CANOctober 2011

Packed with tips on selecting a culinary school and using a culinary degree to fi nd

a dream job, Culinary Careers For Dummies offers readers up-to-the-minute information on career options, core competencies, landing a job, and much more.

Michele ThomasAnnette TomeiTracey Biscontini

Learn to:•Land your dream job in the culinary field

•Grasp the ins and outs of culinary training, degrees, and certificates

•Find your niche in the food service industry

Culinary Careers


Open the book and find:

•Quia sequam, sam landiae seribus sinti omnihitat seribus sinti







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$19.99 US / $23.99 CN / £14.99 UK

ISBN 978-0-7645-5249-6

History

Go to Dummies.com® for videos, step-by-step examples,

how-to articles, or to shop!

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Culinary Careers

Last Name

Running a Restaurant For Dummies®

Second EditionMichael Garvey, Andrew G. Dismore, and Heather H. Dismore978-1-118-02792-9, 384 pp.7-3/8 x 9-1/4, Paper$21.99 US/$25.99 CANOctober 2011

In this revised new edition featuring tons of new and updated content, aspiring restaurateurs can fi nd everything they need to know to open and operate a successful business, including fi nding investors, renting or buying property, payroll, small business laws, and much more.

Michael GarveyDirector of Operations, Craft restaurant

Heather DismoreProfessional writer

Andrew G. DismoreAward-winning professional chef

Learn to:•Find investors and start-up cash in a

slow-recovering economy

•Design a menu and manage a wine list

•Determine whether it’s better to buy or rent property

Running a Restaurant

2nd EditionMaking Everything Easier!™

Open the book and find:








Aruptas suntibus Puditiis dolorum doluptium quiae num hit ut exer-



$19.99 US / $23.99 CN / £14.99 UK

ISBN 978-0-7645-5249-6

History

Go to Dummies.com® for videos, step-by-step examples,

how-to articles, or to shop!

Um volore pa conemOlorrorro od ut landitas prem a solestrum rere, eatum quiantus ex et eaturerovitEptatia velecta tatibus dollam que sin nosam et delicil mos as eturem accatis eos re nem se raest, siti des magnihic tet ullautae non niscillaut ulparia velent as ma cum atusame ndiciisque pa voluptati volupient faccabore illant as magni cusamusam ipsam quis velecti oriatur, ipsae.






Running a R

estaurant

Last Name

2nd Edition

You Can Can!A Visual Step-by-Step Guide to Canning, Preserving, and Pickling, with 100 RecipesBetter Homes and Gardens978-0-470-60756-5, 240 pp.9 x 10, Paper$17.95 US/$21.95 CANJune 2011

With You Can Can!, you’ll learn everything you ever needed to know about canning and preserving your farmer’s market fi nds and the fresh produce from your garden. Whether you’re canning for the fi rst time or just want to refresh your skills, this is the perfect guide.

So you can determine when the tomato-sugar mixture is reduced by half,

be sure to measure its depth with a clean ruler after the sugar is added.

1 Core and quarter tomatoes; drain. In an 8- to 10-quart stainless-steel, enamel, or nonstick heavy kettle or pot combine tomato, onion, and cayenne pepper. Heat to boiling. Cook, covered, for 15 minutes, stirring often.

2 Press tomato mixture through a food mill or sieve. Discard seeds and skins. Return tomato mixture to kettle; stir in sugar. Heat to boiling; reduce heat. Simmer, uncovered, for 11⁄2 to 2 hours or until reduced by half, stirring occasionally. 3 In a small stainless steel, enamel, or nonstick saucepan combine vinegar, cinnamon, cloves, and celery seeds. Heat to boiling. Remove from heat. Strain vinegar mixture into tomato mixture; discard spices. Add salt. Simmer, uncovered, about 30 minutes or to desired consistency, stirring often. Can or freeze ketchup as directed below.TO CAN: Ladle hot ketchup into hot, clean half-pint canning jars, leaving

a 1⁄8-inch headspace. Wipe jar rims; adjust lids. Process in a boiling-water canner for 15 minutes (start timing when water returns to boil). Remove jars from canner; cool on wire racks.

TO FREEZE: Place kettle in a sink filled with ice water; stir mixture to cool. Ladle ketchup into half-pint freezer containers, leaving a 1⁄2-inch headspace. Seal and label. Store ketchup in the freezer for up to 10 months.PER TABLESPOON: 21 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 114 mg sodium,

5 g carbo., 1 g fiber, 0 g pro.

8 pounds tomatoes (24 medium) 1⁄2 cup chopped onion (1 medium)

1⁄4 teaspoon cayenne pepper 3⁄4 cup sugar 1 cup white vinegar 1 1⁄2 inches stick cinnamon, broken

1 1⁄2 teaspoons whole cloves 1 teaspoon celery seeds 1 tablespoon salt

KetchuPPREP: 3 HOURS COOK: 21⁄2 HOURS PROCESS: 15 MINUTES MAKES: 4 HALF-PINTS

136 YOU CAN CAN

RELISHES, SALSAS, SAUCES AND CHUTNEYS 137

There are few things as satisfying as “putting up” homemade pickles

from a bumper crop of cucumbers. These sweet and crisp pickles

make an old-fashioned complement to a meal all year round.

1 In a 6- to 8-quart stainless-steel, enamel, or nonstick kettle or pot

combine cucumber slices, onion, pickling salt, and garlic. Add 2

inches of cracked ice. Cover with lid and chill for 3 to 12 hours.

2 Remove any remaining ice. Drain mixture well in a large

colander. Remove garlic.

3 In the same kettle combine sugar, vinegar, mustard seeds,

turmeric, and celery seeds. Heat to boiling. Add cucumber mixture.

Return to boiling.

4 Pack hot cucumber mixture and liquid into hot, sterilized pint

canning jars, leaving a 1⁄2-inch headspace. Wipe jar rims; adjust lids.

Process in a boiling-water canner for 10 minutes (start timing when

water returns to boil). Remove jars; cool on racks.

PER 1⁄4 CUP: 33 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 266 mg sodium, 9 g carbo.,

0 g fiber, 0 g pro.

4 quarts sliced medium

cucumbers (see page 88)

8 medium white onions, sliced

1⁄3 cup pickling salt

3 cloves garlic, halved

Cracked ice

4 cups sugar

3 cups cider vinegar

2 tablespoons mustard seeds

1 1⁄2 teaspoons turmeric

1 1⁄2 teaspoons celery seeds

brEaD anD buTTEr PICKLES

PREP: 50 MINUTES COOK: 25 MINUTES PROCESS: 10 MINUTES StAnD: 3 HOURS MAKES: 7 PINTS

(SEVENTY SERVINGS)

92 YOU CAN CAN

PICKLES 93

A GUIDE TO CANNING, PRESERVING, AND PICKLING

Better Homes and Gardens Gardening Made SimpleA Step-by-Step Guide to Great Garden ProjectsBetter Homes and Gardens978-0-470-63854-5, 352 pp.9-1/8 x 9-3/4, Paper, $24.99 US/$29.99 CANDecember 2011

The ideal resource for beginners, this step-by-step guide is packed with more than 350 garden projects, including the basics of planting, growing, and caring for trees, shrubs, fl owers, and more. With color photos and plant-by-numbers diagrams, green thumbs will defi nitely grow.

Better Homes and Gardens Water GardensBetter Homes and Gardens 978-0-470-91917-0, 224 pp.8-1/8 x 10-7/8, Paper, $19.99 US/$23.99 CANDecember 2011

From ponds to pools to fountains and even creeks, this comprehen-sive and accessible book covers ev-ery kind of water garden. Suitable

for gardeners of every skill level, it features step-by-step instructions and covers installation techniques and growing tips for common plants.

waterwaterwatergardeningwaterwaterngngwaterngwater

Better Homes and Gardens OrchidsBetter Homes and Gardens978-0-470-93028-1, 224 pp.8-1/8 x 10-7/8, Paper, $19.99 US/$23.99 CANDecember 2011

This complete guide to planning, planting, and caring for orchids makes gorgeous home gardens a breeze year after year. A perfect guide for planning

and inspiration, this comprehensive resource covers hun-dreds of varieties and troubleshooting tips throughout.

orchidorchidorchidgardeningorchidorchidngngorchidngorchidngngorchidngorchid

Better Homes and Gardens Herb GardeningBetter Homes and Gardens 978-0-470-91916-3, 224 pp.8-1/8 x 10-7/8, Paper, $19.99 US/$23.99 CANDecember 2011

Filled to the brim with fool-proof, step-by-step advice on starting a home herb garden, this must-have book shows gardeners of every skill level how to plan, plant, and

care for a healthy, tasty herb garden. With more than 150 projects backed by diagrams and handy tips, herb gardening is a breeze.

herbherbgardeningherbngngherbngherb

GROWING TOMATOESGardeners love tomatoes, the darling of summer gardens everywhere. For many,

this is the must-have crop. These are the keys to tomatoes’ success.Growing tomatoes is not difficult. Start by mak-ing choices: Opting for disease-resistant varieties is always wise. Stagger your crop with early and late varieties. Grow determinate (limited growth and crop) or indeterminate (unlimited growth and crop)—or both!

Determinate tomatoes: These varieties grow into bushy plants that need little if any support and make ideal choices for container gardens. The uniform crop develops in a condensed period of weeks; often early. The fruit typically forms in clusters at the stem tips, so avoid pinching and pruning them. Taller, heavier

plants benefit when supported by a stout stake.Indeterminate tomatoes: The vining plants pro-duce a stream of flowers and fruit. The plants con-tinue to produce tomatoes over months until frost. Keep indeterminate tomatoes upright by surrounding them with strong wire cages, or your favorite tomato support system.

Keep plants in healthy shape by allowing ample room between them for air circulation. Water regu-larly at the base of plants to avoid wetting leaves and feed with liquid plant food. Layer 4 inches of mulch between plants.

REMOVE LOWEST BRANCHES Pinch back the lowest branches of the tomato plant to encourage more vigorous root growth.

PREPARE SHEETS Cut the plastic sheeting into a 2- to 3-foot square for each plant. Cut an X opening large enough for you to FEED THE SEEDLINGS Give tomato plants a big gulp of good nutrition with a serving of fish emulsion.

SET THE CAGE Cage the seedling now. If you try to cage the plant later when it is larger, the plant will become damaged.

PLANT THE TOMATO Small bush varieties should be planted 24 inches apart and larger varieties, especially sprawling plants, need 36 to 48

DO NOT REFRIGERATE Keep tomatoes at room temperature out of direct sunlight until you’re ready to eat them.

Avoid chilling tomatoes in the refrigerator where the cool temperature breaks down their flavor and texture.

? ASK THEGARDENDOCTOR

TOMATO GROWING TECHNIQUESYou’ll need to stake, cage, or trellis indeterminate tomatoes. These plants are so

lush and rangy that you should either tie them to stakes or support them with

heavy-duty wire cages. Alternative supports such as bamboo trellises also work.

Whatever support you use, coax plants to grow within the structure and prune

TOMATO CAGE The heavy fruits are enough to topple a tomato plant under its weight. Give plants in ample support by setting a tomato cage in place as soon as you plant.

READ ALL ABOUT IT Wrap green tomatoes in newspaper and allow them to ripen in a cool place such as the basement. Check tomatoes periodically and use them when they are fully

FENCING VINES A vining cherry tomato plant climbs a fence with a little help. A cage supports the base of the plant while garden twine secures extended branches in their ascent.

CHOICE VARIETY ‘Maskotka’, a tumbling-type of cherry tomato, grows happily in a large container. The plants spill over the sides and need no additional support.

WARM ON A WINDOWSILL Set not-quite-ready tomatoes on a sunny windowsill to finish ripening. At this stage, flavor will continue to develop in the fruit even off the vine.

Intro to Gardening

191

190

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GARDENINGmade sımple

Better Homes and Gardens®

A step-by-step guide to great garden projects

Wiley and the Wiley logo are registered trademarks of John Wiley & Sons, Inc. All other trademarks are the property of their respective owners.

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