TABLE oF CoNTENTSimages.abovethetreeline.com/ea/TW/pdfs/OH frontlist... · 2015-05-22 · COOKING...

FRONTLIST | PREVIOUSLY RELEASED

2 Cooking Light Way to Cook

2 Cooking Light Way to Cook Vegetarian

2 Cooking Light Way to Bake

FRONTLIST | SEPTEMBER

3 Cooking Light 3-Step Express Meals

4 Christmas with Southern Living 2013

5 Gooseberry Patch Everyday Comfort Food

6 Pizza Night!

7 Gooseberry Patch Big Book of Country Baking

8 Mayo Clinic Book of Alternative Medicine & Home Remedies

9 Quick Start Homemade

10 Cooking Light Dinner’s Ready! 11 Sunset Kitchens: A Sunset Design Guide 12 Sunset Cook Taste Savor 13 Gooseberry Patch Big Book of Home Cooking 14 The Southern Pie Book 15 Southern Living Best-Loved Christmas Classics FRONTLIST | OcTOBER 16 Cooking Light Lighten Up, America! 17 America’s Best Recipes Simple Weeknight Meals 18 My Recipes Easy Meal Maker 19 Southern Living No Taste Like Home 20 Matthew Mead Holiday All Through the House

FRONTLIST | NOVEMBER

21 Southern Living Annual Recipes 2013

21 Cooking Light Annual Recipes 2014

FRONTLIST | DEcEMBER

22 Southern Living The Slim Down South Cookbook

FRONTLIST | JANUARY

23 Sunset Patio & Stone: A Sunset Design Guide

23 Sunset Design & Build Decks

FRONTLIST | FEBRUARY

24 Sunset Western Garden Book of Landscaping

FRONTLIST | MARch

25 Lodge Cast Iron Nation Favorite Recipes from America’s Best Cooks

26 Cooking Light Global Kitchen

BAcKLIST

32 CooKiNG

46 GARDENiNG

48 oUTDooR BUiLDiNG

50 DESiGN GUiDES

50 HoME iMPRoVEMENT

52 HoME DECoR

53 HoLiDAY

55 HEALTH

57 SELF-iMPRoVEMENT

57 LiFESTYLE

57 TRAVEL

57 WEDDiNG

58 INDEx

60 ORDER INFO

*Titles, covers, prices, and other contents of this catalog are subject to change without notice

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TABLE oF CoNTENTS

COOKING LIGHT Way to Cook:The Complete Visual Guide to Everyday Cooking¾ BY THE EDITORS OF COOKING LIGHT MAGAZINE

cATEGORY: Cooking ¾ ON SALE: 6/18/2013 PRIcE: $21.95 US / $23.95 CAN FORMAT: Flexi-bind ¾ PAGES: 496 SIZE: 71⁄2" x 91⁄8" ¾ PhOTOS: 800+

ISBN 10: 0-8487-3739-3ISBN 13: 978-0-8487-3739-9

COOKING LIGHT Way to Cook Vegetarian:

The Complete Visual Guide to Vegetarian & Vegan Cooking

¾ BY THE EDITORS OF COOKING LIGHT MAGAZINE

Cooking Light’s fi rst book on healthy baking is now available in fl ex-bind for-mat. The visual guide shows readers exactly how to bake in a healthier way without sacrifi cing fl avor.

COOKING LIGHT Way to Bake:The Complete Visual Guide to Light Baking


Also Avaiable:

cATEGORY: Cooking ¾ ON SALE: 6/18/2013 PRIcE: $21.95 US / $23.95 CAN FORMAT: Flexi-bind ¾ PAGES: 424 SIZE: 71⁄2" x 91⁄8" ¾ PhOTOS: 700ISBN 10: 0-8487-4237-0ISBN 13: 978-0-8487-4237-9

The how-to guide on this popular cuisine from the most-trusted cooking authority, is now available in fl exi-bind format.

cATEGORY: Cooking ¾ ON SALE: 6/18/2013 PRIcE: $21.95 US / $23.95 CAN FORMAT: Flexi-bind ¾ PAGES: 424 SIZE: 71⁄2" x 91⁄8" ¾ PhOTOS: 700ISBN 10: 0-8487-3992-2ISBN 13: 978-0-8487-3992-8

The popular Way to Cook series titles are now available in fl exi-bind format. Way to Cook series titles are now available in fl exi-bind format. Way to CookEach highly visual guide includes step-by-step technique and fi nished dish photos for no-fail recipes from Cooking Light, the trusted authority on healthy cooking.

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PREVioUSLY RELEASED

COOKThe Complete Visual Guide to Everyday Cooking

WAY TOCOOK

cOOKING LIGhT Way to cook Grilling PRIcE: $24.95 US / $27.95 CAN ¾ FORMAT: Flexi-bind ISBN 10: 0-8487-3593-5ISBN 13: 978-0-8487-3593-7

COOKThe Complete Visual Guide to Vegetarian & Vegan Cooking

WAY TOCOOKCOOK

VEGETARIAN

BAKEWAY TO

The Complete Visual Guide to Healthy Baking

1FrontOHfall13_1.indd 2 2/12/13 4:56 PM

During those hectic weeknights, you don’t have to call for pizza delivery or swing through the drive-thru to get dinner on the table. Cooking Light 3-Step Express Meals shares more than 150 recipes that help you get a healthy meal on the table during the busy weeknight rush, in just three simple steps.

Fresh grocery store convenience items like pre-chopped vegetables, bagged prewashed greens, rotisserie chicken, pizza dough, fresh pasta, peeled cooked shrimp, and refrigerator and freezer-aisle staples along with streamlined techniques save you steps without sacrifi cing fl avor or sabotaging your healthy-eating intentions. Each menu comes with suggestions for simple-to-prepare sides to round out the meal and an easy-to-follow game plan to ensure you get everything on the table at the same time. From mouthwatering main dishes to light and refreshing salads and sides, getting meals on the table is as simple as 1-2-3 for today’s busy cooks. Cooking Light 3-Step Express Meals includes:

COOKING LIGHT3-Step Express Meals

Shortcut recipes for today’s busy home cook


cATEGORY: Cooking

ON SALE DATE: 9/3/2013

PRIcE: $15.95 US / $17.95 CAN

FORMAT: Trade Paperback

PAGES: 224

SIZE: 71⁄2" x 91⁄2"

PhOTOS: 125

ISBN 10: 0-8487-3997-3

ISBN 13: 978-0-8487-3997-3

MARKETING PLAN

¾ Advertising in Cooking Light magazine and other Time Inc. publications

¾ Online advertising & promotion on cookinglight.com, myrecipes.com, and other Time Inc. websites

¾ Editorial coverage/announcement in Cooking Light magazine and on cookinglight.com

¾ Social media campaign on Facebook, Twitter, and Pinterest, including messaging and giveaways

¾ Value-driven and eye-catch-ing packaging

¾ 150 healthy meals for busy weeknights

¾ over 125 full-color photos

¾ Each main dish comes with side suggestions and preparation guidance

¾ Prep Tips offer sugges-tions for streamlining meal preparation

¾ Simple Swaps let you swap ingredients to suit your family’s taste or to use what’s on hand

¾ Grocery store shopping guide shows readers how to stock their shelves with healthy, time-saving ingredients that keep meal prep to a minimum without sacrifi cing fl avor

O X M O O R H O U S E | F R O N T L I S T | 3

SEPTEMBER


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SEPTEMBER

cATEGORY: Christmas


PRIcE: $29.95 US / $32.95 CAN

FORMAT: Hardcover

PAGES: 192

SIZE: 81⁄2" x 107⁄8"

PhOTOS: 455

ISBN 10: 0-8487-3966-3

ISBN 13: 978-0-8487-3966-9

Christmas with SOUTHERN LIVING 2013

Entertain | Decorate | Savor | Share

¾ BY THE EDITORS OF SOUTHERN LIVING MAGAZINE

Christmas with Southern Living 2013 continues its over 30-year history as the largest, most up-to-date, and complete guide to the holidays. With over 100 all-new recipes and dozens of decorating and entertaining ideas, it’s the one-stop, everything-you-need book for Christmas celebrations. Not only does this book offer readers a variety of recipe ideas to help celebrate the season, but it also offers dozens of decorating, entertaining, and gift ideas.

Some of the exciting features for 2013 include ideas for holiday table settings and centerpieces as well as nature-inspired deco-rations for mantels and wreaths. Plus, dozens of photographs of idea-packed holiday homes are featured to provide plenty of inspiration for your own home.

over the years, Southern Living has become known as a Christmas expert, and Christmas with Southern Living gives readers that expertise in one easy, complete guide to the holidays.

ChristmasChristmasChristmasChristmas2013

ChristmasChristmasChristmasChristmasChristmasChristmasChristmasChristmasChristmasChristmasWITH

Entertain | Decorate | Savor | Share



SEPTEMBER

cATEGORY: Cooking/General


PRIcE: $15.95 US / $17.95 CAN


PAGES: 256

SIZE: 73⁄4" x 9"

PhOTOS: 200

ISBN 10: 0-8487-4223-0

ISBN 13: 978-0-8487-4223-2

GOOSEBERRY PATCH Everyday Comfort Food

260 easy, satisfying recipes for every weeknight

¾ BY GOOSEBERRY PATCH

MARKETING PLAN

¾ Advertising in Time Inc. publications

¾ Online advertising & promotion on partner page on MyRecipes.com (audience includes over 6MM unique users, 60M page views per month)

¾ Promotion through Gooseberry Patch social media pages, including the GBP blog, Facebook, Twitter, Instagram, etc.

Everyday Comfort Food is the Fall title in a new series of Gooseberry Patch cookbooks that focuses on the simple pleasures of everyday cooking. in an easy-to-use, softcover package, 256 pages are packed with 260 hearty homestyle recipes and over 200 full-color photos. This series captures the essence of what readers love about Gooseberry Patch—easy-to-prepare, down-home recipes that have been passed down through generations or shared by neighbors over the backyard fence—but is updated with modern conveniences.

Nobody knows comfort food like Gooseberry Patch, and with more than 260 fast and fl avorful recipes, this handy book, value-priced at $15.95, will be a must-have in every cook’s collection.

For years, Gooseberry Patch has been acclaimed as the go-to source for tried & true recipes that are shared neighbor-to-neighbor. From Cheesy Chicken Tetrazzini to Loaded Baked Potato Soup to Mom’s Favorite Meatloaf, the recipes in this book provide countless heartwarming meals perfect for everyday. Everyday Comfort Food is fi lled with family-style recipes, helpful hints and tips from Vickie and Jo Ann (“handwritten” in two different fonts identifying each), grocery lists uniquely divided into separate Pantry and Perishables lists to make shopping a snap, game-plan countdowns to ensure dinner’s on the table with ease, and so much more!

260 easy, satisfying recipes for every weeknight!

EverydayComfort Food


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Pizza Night! 101 Incredible Pies to Make at Home

SEPTEMBER

on average, Americans eat 46 slices of pizza per year! But why pay and wait on delivery when you can make the best pizza in town? Now anyone can turn his or her own kitchen into the best pizzeria—and kids can help create their favorite meal.

Make tonight Pizza Night! Learn how to make pizzeria-style pies the fun and easy way and get a homemade pizza on the table effortlessly. Whether a simple thin-crust cheese or a loaded deep-dish supreme, inside you’ll fi nd 101 delicious recipes for every slice you crave, with mouthwatering color photos throughout.

Pizza Night! includes Classic Pizzas, Kid Favorites, and Pizzas with Pizzazz. Get creative with unique fl avor combinations or keep it traditional with classic toppings. Also included is a Pizza Primer, packed with quick-and-easy techniques and basic recipes for pizza crusts and sauces. Pizza Night! is sure to become a go-to family cookbook—because everyone loves pizza!

FROM thin-cRust to deep-dish and everything in-between

101incredible pies to make at home

PizzaNight!



PRIcE: $15.95 US / $17.95 CAN


PAGES: 224

SIZE: 81⁄2” x 81⁄2”

PhOTOS: 80

ISBN 10: 0-8487-3791-1

ISBN 13: 978-0-8487-3791-7



SEPTEMBER



PRIcE: $29.95 US / $32.95 CAN

FORMAT: Hardcover

PAGES: 368

SIZE: 8" x 10"

PhOTOS: 200

ISBN 10: 0-8487-4224-9

ISBN 13: 978-0-8487-4224-9

GOOSEBERRY PATCH Big Book of Country Baking

Over 400 Sweet & Savory Recipes for Every Meal of the Day


MARKETING PLAN

¾ Advertising in Time Inc. publications

¾ Online advertising & promotion on partner page on MyRecipes.com (audience includes over 6MM unique users, 60M page views per month)

¾ E-mail blasts to Time Inc. subscriber lists

¾ Promotion through Gooseberry Patch social media pages, including the GBP blog, Facebook, Twitter, Instagram, etc.

¾ National print media campaign, including metropolitan dailies, wire services, and syndicates

Gooseberry Patch cookbooks are known and loved for their down-home recipes—the ones that have been shared from neighbor to neighbor, mother to daughter through the years. Gooseberry Patch Big Book of Country Baking features 400 of the very best of these homestyle recipes for baking. included are traditional baking reci-pes—fabulous breads and favorite cake, pie, and cookie recipes—as well as dozens of recipes for savory baked casseroles and pot pies, making it a cookbook that can be used for every meal of the day.

Gooseberry Patch Big Book of Country Baking comes with hun-dreds of easy, home-cook friendly recipes prepared with everyday ingredients—no specialty items to search for and use only once and no three-part recipes that take hours to prepare. Twelve special oc-casion menus make this the cookbook for every occasion and offer recipes for creating a perfectly scrumptious spread. The recipes in this book are deliciously familiar and are sure to be family favorites, if they aren’t already!

Featuring 200 full-color, mouthwatering photos, Gooseberry Patch Big Book of Country Baking will inspire readers with picture-perfect images of each fi nished dish. Throughout the book, readers will fi nd contributor tips from hundreds of cooks in the Gooseberry Patch community. These tips guide readers through various recipes, sug-gest techniques to make recipes even simpler to prepare, and offer ideas for recipe variations.

Over 400 sweet & savory recipes for every meal of the day

BIG BOOK OFCOUNTRY BAKING


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cATEGORY: Health


PRIcE: $24.95 US / $27.95 CAN


PAGES: 416

SIZE: 8" x 10"

PhOTOS: 250

ISBN 10: 0-8487-4122-6

ISBN 13: 978-0-8487-4122-8

SEPTEMBER

MAYO CLINIC Book of Alternative

Medicine & Home RemediesStraight Answers from the World’s

Leading Medical Experts

¾ BY MAYO CLINIC

From acupuncture to yoga, echinacea to St. John’s wort, meditation to healing touch, Mayo Clinic provides answers to the most pressing questions people have about the effectiveness of complementary and alternative medicine and when it’s appropriate to use natural remedies in place of or in conjunction with traditional medicine. Mayo Clinic Book of Alternative Medicine & Home Remedies also provides helpful tips on how to treat common ailments and incorporate alternative treatments into the readers’ and their families’ lives.

Many common health problems can be treated with simple remedies you can do at home. Even if the steps you take don’t cure the prob-lem, they can relieve symptoms and allow you to go about your daily life, or at least help you until you’re able to see a doctor.

in situations involving your health or the health of your family, the same questions typically arise: What actions can i take that are immediate, safe and effective? When should i contact my doctor? What symp-toms signal an emergency? Mayo Clinic Book of Alternative Medicine & Home Remedies early defi nes these questions with regard to your health concerns, and guides you to choose the appropriate and most effective response.



SEPTEMBER

cATEGORY: Cooking


PRIcE: $15.95 US/ $17.95 CAN


PAGES: 224

SIZE: 73⁄8" x 91⁄8"

PhOTOS: 180

ISBN 10: 0-8487-4228-1

ISBN 13: 978-0-8487-4228-7

Quick Start HomemadeOver 101 Recipes Using 8 Everyday Ingredients


Bright, fun, and packed with timesaving solutions and easy South-ern homestyle recipes, Quick Start Homemade is your supermarket companion to help you get dinner on the table easier and faster, and for less money. By using ingredients that stretch your dollar, these recipes let you cook with what’s on hand–or with what’s on sale–truly making it the smart way to shop for and make dinner.

organized by main ingredients like pasta, rotisserie chicken, and salad greens, each chapter in Quick Start Homemade has a varied selection of recipes to use either your favorite ingredient or what you already have on hand. For example, if you have rotisserie chicken, look in that chapter to fi nd a variety of recipes that hinge on that ingredient. Plus, at the beginning of each of these chapters you will fi nd tips on what to look for at the market, how to buy in bulk, and ideas for making dinner easier and more special.

Accompanied by full-page photos, each recipe is fi lled with new ways to make dinner easier, faster, and tastier, while clever icons throughout give Quick Start Homemade a fun, playful feel!


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SEPTEMBER

250 Easy Weeknight Dishes

dinner’s Easy Weeknight Dishes

dinners Easy Weeknight Dishes

dinnersready!dinner’dinner’s’s’ready!dinnerready!dinnersready!sSoups,

Stews, Pasta, Slow-Cooker

Dishes & more!

cATEGORY: Cooking


PRIcE: $24.95 US / $27.95 CAN


PAGES: 432

SIZE: 9" x 91⁄2"

PhOTOS: 200

ISBN 10: 0-8487-3960-4

ISBN 13: 978-0-8487-3960-7

COOKING LIGHT Dinner’s Ready!

More than 250 easy weeknight dishesSLOW COOKER | CHICKEN | PASTA | SOUPS | STEWS¾ BY THE EDITORS OF COOKING LIGHT MAGAZINE

Cooking Light Dinner’s Ready! celebrates the best-of-the-best of the entire Tonight! series, offering not only the pasta, chicken, soups & stews, and slow cooker recipes readers have grown to love, but also those extras that complete any delicious meal: appetizers, beverages, breads, sides, salads, and desserts.

Like the other highly acclaimed Tonight! series books, Cooking Light Dinner’s Ready! presents over 400 pages of classic favorite recipes, “Cooking Class” instructions in every chapter, helpful tips and tech-niques, and the nutrition information you need to make simple, savory dinners in no time. This all-inclusive cookbook shows you, step-by-step, how to make great-tasting recipes in the least amount of time, with hundreds of colorful illustrations for inspiration. Cooking Light Dinner’s Ready! is your one-stop guide for getting an amazing—and simple—meal on the table tonight! Cooking Light Dinner’s Ready! includes:

¾ More than 250 of the fi nest recipes from the Tonight! series in one convenient cookbook

¾ 200+ full-color photographs¾ Dozens of ingredient and technique tips throughout that ensure

superior results every time you cook¾ A nutritional analysis with each recipe to help you make smart,

healthful choices that fi t your lifestyle¾ A special Cooking Class section in each chapter, focusing on how to

make the most of specifi c foods—including how to shop for the best equipment, keep your foods safe, and best prep your ingredients


cATEGORY: House & Home/Decorating


PRIcE: $22.95 US / $24.95 CAN

FORMAT: Trade Paperback with fl aps

PAGES: 224

SIZE: 91⁄8" x 107⁄8"

PhOTOS: 400

ISBN 10: 0-376-01437-7

ISBN 13: 978-0-376-01437-5

O X M O O R H O U S E | F R O N T L I S T | 1 1

SEPTEMBER

SUNSET Kitchens: A Sunset Design Guide

Inspiration + Expert Advice¾ BY SARAH LYNCH AND THE EDITORS

OF SUNSET MAGAZINE

Kitchens: A Sunset Design Guide is an inspiring reference for ideas to construct a well-designed home kitchen. This fresh and modern revised edition of an all-time best-seller includes all the latest in de-sign and materials, along with indispensable remodeling advice from professional kitchen designers. Readers will discover pages full of the advice they need to create a uniquely livable kitchen by adding their own personal touch. Updated photography throughout renders this the ultimate guide to creating a stunning kitchen that fi ts the reader’s home, style, and budget.

Features:¾ Expert designers: Experienced design and building professionals

guide you in getting the kitchen you want on a budget you can afford¾ Real-world solutions: Pro-designed materials and products

show the best ways to pull all the elements together to create a cohesive, comfortable space

¾ At a glance: Clear, concise charts make it easy to choose materials and fi xtures based on appearance, durability, ease of installation, and price

¾ Go green: The latest information on green materials, water and en-ergy conservation, and safety issues for a more eco-friendly kitchen


Complete nutritional

analysis for each recipe

MAY

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SEPTEMBER

cook taste savor46 47avocados

Mango avocado shrimp salad Mango avocado shrimp salad

SERVES 6 | Time about 20 minutes

Mangoes and avocados are a popular southern cali-fornia combo for salads such as this one from reader alicia Karl, of Newport Beach. It’s a quick, no-cook entrée made with delicate pink shrimp and a three-ingredient dressing.

3 tbsp. lime juice2 tbsp. grapeseed or vegetable oil1 tbsp. sugar2 large firm-ripe mangoes (2 lbs. total)2 medium firm-ripe avocados (1 lb. total)2/3 cup each thinly sliced green onion and

chopped cilantro1 tbsp. minced hot red or green chile or 1/2 tsp.

red chile flakes1 lb. (70 to 110 per lb.) peeled cooked shrimp

1. In a large bowl, whisk together juice, oil, and sugar until sugar dissolves.

2. dice mangoes (see below) and avocados (see box at right) into 3/4-in. cubes; add to bowl. add green onion, cilantro, chile, and shrimp. Mix gently. serve or cover and chill for up to 1 hour. PER SERVING 288 cal., 44% (126 cal.) from fat; 18 g protein; 14 g fat (2.1 g sat.); 26 g carbo (2.6 g fiber); 180 mg sodium; 148 mg chol.

Dicing mangoesPlace the mango on a cutting board and slice through the flesh along the sides of the center pit to remove the two “cheeks” of the mango. Place each cheek on a cutting board. With a paring knife, score a checker-board pattern in the flesh without slicing through the skin. Scoop out the cubed flesh with a spoon.

Cutting an avocado safely1. Cut lengthwise around the pit with a sharp knife and twist the halves apart.

2. Place half containing pit on a cutting board (do not place it in your hand). Thwack a chef’s knife into pit and twist it out. To get the pit off the knife, slide it against the inner rim of a sink; do not try to pull it off with your hand.

3. If you’re mashing the avocado, scoop it out of its peel with a spoon. If you want perfect slices or a dice, turn over each half and score skin down center with a paring knife, then carefully pull off peel.

2

3

Mango avocado shrimp salad Mango avocado shrimp salad

SERVES 6 | Time about 20 minutes

Mangoes and avocados are a popular southern cali-fornia combo for salads such as this one from reader alicia Karl, of Newport Beach. It’s a quick, no-cook entrée made with delicate pink shrimp and a three-ingredient dressing.

3 tbsp. lime juice

Cutting an avocado safely1. Cut lengthwise around the pit with a sharp knife and twist the halves apart.

2. Place half containing pit on a cutting board (do not place it in your hand). Thwack a chef’s knife into pit and twist it out. To get the pit off the knife, slide it against the inner

SAVORSAVOR

COOKCOOKTASTE TASTE COOKCOOKTASTE TASTE

Contents6 Introduction

8 ARTICHOKES

22 BERRIES

36 Special Feature: Chocolate

40 AVOCADOS

52 TOMATOES

70 Special Feature: Olive Oil

74 CHILES

90 ONIONS

102 DRIED BEANS

114 Special Feature: Bread

11 8 APPLES

134 CHEESE

150 Special Feature: Wine

154 LAMB

168 CHICKEN

182 CRAB

196 Special Feature: Beer

200 MUSHROOMS

216 NUTS

236 Special Feature: Coffee

240 DRIED FRUIT

258 CITRUS

276 Basic Recipes 280 Metric Equivalents 281 Index

SUNSET Cook Taste Savor

Spectacularly Simple Meals for Every Day of the Week

¾ BY THE EDITORS OF SUNSET MAGAZINE

SIXTEEN ESSENTIAL INGREDIENTS FOR SUPER FLAVORFUL MEALS

C O O KC O O KTA S T E

SIXTEEN ESSENTIAL INGREDIENTS FOR SUPER FLAVORFUL MEALS

TA S T ETA S T ES AV O R Features Include:

¾ over 200 fresh, bold recipes

¾ More than 350 how-to photos

¾ ingredient-based approach

¾ 16 key Western ingredients: Apples, Artichokes, Avocados, Beans, Berries, Cheese, Chicken, Citrus, Crab, Dried Fruit, Lamb, Mush-rooms, onions, Nuts, and Tomatoes as well as six special features on Beer, Bread, Chocolate, Coffee, olive oil, and Wine

cATEGORY: Cooking/ General


PRIcE: $26.00 US / $29.00 CAN

FORMAT: Flexi-bind

PAGES: 288

SIZE: 91⁄8" x 9"

PhOTOS: 350+

ISBN 10: 0-376-02810-6

ISBN 13: 978-0-376-02810-5

MARKETING PLAN

¾ National and regional print and broadcast media campaign

¾ Placement in national media Holiday gift guides

¾ Advertising in Sunset magazine and other Time Inc. publications

¾ Online advertising on Sunset.com, Myrecipes.com and other Time Inc. websites

¾ Editorial coverage in Sunset magazine and online at Sunset.com

¾ Social media campaign on Facebook, Twitter, Pinterest, including messaging and giveaways

¾ Targeted email blast to Time Inc. Lifestyle Group magazine subscriber lists

No region of the country boasts more plentiful, high-quality ingredients than the West and Cook Taste Savor introduces readers to sixteen indispensible ones to create fresh, seasonal, innovative dishes. With over 200 recipes, informative sidebars, and full-color photo-graphs, Cook Taste Savor will appeal to both devoted Sunset readers and cooks everywhere who want to make their meals more vibrant. Each chapter opens with a spectacular photo of the signature ingredient, then explains how to select and buy it, how to store it, which is the best season for preparing it, and the best ways to serve it. This book is perfect to use as a shopping guide at the farmers’ market, as a source for entertaining or holiday ideas, such as Western-style Thanksgiving turkey, or to learn a quick noodle soup for a weeknight or how to make an easy apple galette.





SEPTEMBER

cATEGORY: Cooking


PRIcE: $19.95 US/ $21.95 CAN


PAGES: 368

SIZE: 8" x 10"

PhOTOS: 200

ISBN 10: 0-8487-4225-7

ISBN 13: 978-0-8487-4225-6

GOOSEBERRY PATCH Big Book of Home Cooking

Favorite family recipes, tips & ideas for delicious, comforting food at its best


Take a trip down memory lane courtesy of Gooseberry Patch, the leaders in farmhouse fresh recipes, crafts, and country entertaining.Big Book of Home Cooking is Gooseberry Patch’s biggest-ever recipe collection with 450 delicious recipes and over 200 photosthat will take you back to your grandmother’s kitchen. This hefty cookbook encompasses every recipe a home cook could ever need,including simple weeknight meals, special occasion menus, everyday soups and salads, comforting casseroles, homemade gifts fromthe kitchen, slow-cooker favorites, best-loved dessert recipes, and so much more. Loyal Gooseberry Patch brand followers and new readers alike will delight in inspirational entertaining ideas, helpful tipsand shortcuts, a menu planner for pulling delicious meals together in a snap, and shared memories from recipe contributors. Filled tothe brim with treasured, handed-down family recipes, this Big Book will become a must-have in every cook’s collection.






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SEPTEMBER

cATEGORY: Cooking


PRIcE: $22.95 US / $24.95 CAN

FORMAT: Flexi-bind

PAGES: 288

SIZE: 71⁄2" x 91⁄4"

PhOTOS: 350

ISBN 10: 0-8487-3963-9

ISBN 13: 978-0-8487-3963-8

All-new, seasonal pie recipes from Jan Moon’s kitchen fi ll this cookbook with comfort and beauty. A renowned baker and owner of Dreamcakes Bakery in Birmingham, Alabama, Jan brings an experienced yet whimsical approach to baking. Readers will be eager to get started baking pies with fl avor combinations that will surprise and tarts that will impress. With easy-to-follow instructions, handy tips, exchangeable components, and gorgeous full-page images, readers are only a rolling pin and a whisk away from a warm and delicious slice of pie.

Jan shares her collection of pies, tarts, cobblers, and more that have been perfected in her own bakery. over 150 recipes are beautifully photographed and presented in clearly defi ned categories so that readers can easily fi nd the recipes that inspire them. Beginning bakers get a head start with the chapter devoted to baking equipment and basic techniques; Baker’s Secrets and Simple Switches are sprinkled throughout to give the more experienced pie-baker a new tip or twist. With a varied selection of recipes from elegant tarts and rustic galettes to familiar meringue pies and comforting fried pies, readers will pore over the dozens of possibilities to wow family and friends.

The Southern Pie BookHome-Baked Goodness, Fresh from the Kitchen

¾ BY JAN MOONPRESENTED BY SOUTHERN LIVING

the Southern

Book

150

Pies, tarts,

cobblers,

crisps

& more

Home-baked goodness, fresh from the kitchen

Jan Moon



SEPTEMBER

cATEGORY: Cooking


PRIcE: $24.95 US / $27.95 CAN


PAGES: 288

SIZE: 8" x 107⁄8"

PhOTOS: 175

ISBN 10: 0-8487-3956-6

ISBN 13: 978-0-8487-3956-0

CHRISTMASBEST-LOVED

CLASSICSCelebrate the holidays with seasonal favorites for holiday entertaining, gift-giving, and more

SOUTHERN LIVING Best-Loved Christmas Classics: Celebrate the Holidays with Seasonal Favorites for

Holiday Entertaining, Gift-Giving, and More¾ BY THE EDITORS OF SOUTHERN LIVING MAGAZINE

Southern Living does Christmas like no one else and with this book full of the “classics” just for our favorite season, this book is sure to become a go-to favorite of holiday cooks for generations. Cooking and entertaining make the holiday season special and readers trust the experts at Southern Living for tried and true recipes and festive ideas. Southern Living Best-Loved Christmas Classics includes memorable menus and recipes suitable for everyone during this busy season. From easy appetizers, to traditional main dishes, to decadent holiday desserts, this book is the ultimate guide for all things Christmas.

With versatile menus, over 200 recipes, and accompanying 200 full-color photos, this book is all anyone will need for their holiday planning. With chapters from the traditional “Festive Feasts” to everyone’s favorite “Decadent Desserts” and everything in between (or even the post-holiday meal “Second Helpings”), this book has everything needed to make the season special for the whole family. A special “Holiday Guide” chapter is included as well with helpful features like a calendar, party planner, Christmas card list, and everything needed to make entertaining during Christmas time simple.


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oCToBER

cATEGORY: Cooking


PRIcE: $29.95 US / $32.95 CAN

FORMAT: Hardcover

PAGES: 320

SIZE: 81⁄4" x 91⁄8"

PhOTOS: 250

ISBN 10: 0-8487-3959-0

ISBN 13: 978-0-8487-3959-1

MARKETING PLAN

¾ National and regional print; online, and broadcast media campaign

¾ Leverage authors’ top-tier media relationships

¾ Placement in national media Holiday Gift Guides


¾ Advertising in Cooking Light Magazine and other Time Inc. publications



¾ Targeted email blast to Time Inc. Lifestyle Group magazine lists

Soups, Sandwiches& Salads

LUNCHCOUNTER

Chili is an American original. Will review the American history of chili, the regional chili differences (beans vs no beans, meat prefer-ences), and this particular recipe, which is a mojave desert chili cookoff winner. Also, details on the importance of great chili powder and where to find it. (If possible, I’d love for this one to be a bit longer -- like 500 words.)Us. Aliquias rem ipsandam, eseque estem renis doluptassum conseribus esse-quam, verrovit, sitionsequid eum et eicipsant di con porpor maxime verepro beaqui te plaudam, conse-dis earchic te voluptasita volorendi beatate storupt ibuscilitis autem ut ius aspel eos alis receseque estem renis doluptassum conseribus esse-quam, verrovit, sitionsequid eum et eicipsant di conCALORIES xx; FAT xxg (sat x.xg, mono x.xg, poly x.xg); PROTEIN x.xg; CARB xx.xg;

FIBER x.xg; CHOL xxmg; IRON x.xmg; SODIUM xxmg; CALC xxmg

Don’t mess with a classic. This Texas-style Chili recipe was inspired by a the recipe used by Mark Haught, the 2011 Mojave Desert Chili Cookoff champion. The classic way to make chili is with lots of spice, seasoning at different times throughout the cooking process, chopped meat (not ground), and no beans. If you like, you can add beans (or my favorite secret ingredient, refried beans), to stretch the dish. But try it first as it’s meant to be. This is the unfettered classic.

Chili is an American original. Will Chili is an American original. Will

F R O M T H E S O U T H W E S T ...

LUNCH48

HANDS-ON TIME: 45 MINUTES TOTAL TIME: 31/2 HOURSSERVE WITH 1/2 CUP COOKED RICE

FOR CHILI:4 tablespoons chili powder

2 tablespoons New Mexico chili powder

1 tablespoon Ancho chili powder

1 tablespoons olive oil

4 pounds trimmed tri-tip beef (or sirloin), cut into ¼-inch cubes

½ pound hot breakfast sausage

1 medium red onion, minced

4 garlic cloves, minced

3 serrano chiles, minced, with seeds

3 tablespoons ground cumin

1 teaspoon ground cayenne

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon kosher salt

1 cup lower sodium tomato sauce

1 cup dark beer

FOR FINISHING SPICE MIXTURE:1 teaspoon ground cumin

½ teaspoon chili powder

½ teaspoon Ancho chili powder

½ teaspoon garlic powder

½ teaspoon onion powder

Garnish with

12 cups cooked rice

Nonfat greek yogurt, pickled jalapenos, lime, cilantro (optional)

1. Put a medium skillet over medium heat and add the first three chili powders. Toast until fragrant, stirring, about 2 to 3 minutes. Remove powders from hot skillet and reserve.2. Heat 2 tablespoons olive oil in a large 6 quart pot. Add beef to skillet, and cook in batches, until rawness is gone. Remove and reserve. Add the remaining 1 tablespoon of olive oil, onion, and cook until beginning to soften, about 3 minutes. Add the garlic and chiles and cook until fragrant, 1 to 2 minutes more. Add the breakfast sausage, breaking up with a spoon, and cook until brown, about 3 minutes.

2. Return the beef to the pot, and add the spices to the pot. Cover with 6 to 8 cups of warm water. Allow the chili to come to a gentle simmer, cover and simmer slowly for 1½ hours.

3. Add cumin, cayenne, onion powder and garlic powder to a small skillet. Toast in skillet over medium low heat until fragrant, about 1 to 2 minutes. Add to the chili pot; add tomato sauce and beer to the chili pot.

4. Return the chili to a slow simmer and simmer uncovered for 1 hour.

5. Combine all ingredients for finishing spice mixture in a small skillet. Toast in skillet over medium low heat until fragrant, 1 to 2 minutes. Add to chili and cook for 30 minutes more. Serve warm, over rice, gar-nished as desired.Serves 16 (serving size: ¾ cup chili over ¾ cup rice)

LOCALFAVORITESSLOW-COOKED CHILI

Cherished Dishes from Every Corner of the Country

Allison Fishman

Cherished Dishes from Every

Allison FishmanNew York Times Best-Selling Author

COOKING LIGHT Lighten Up, America!

Cherished Dishes from Every Corner of the Country

¾ BY ALLISON FISHMAN, NEW YORK TIMES #1 BESTSELLING AUTHOR AND

THE EDITORS OF COOKING LIGHT MAGAZINE

Features Include:¾ Celebration of

American Cuisine

¾ 200 Recipes Built the Cooking Light Way

¾ By Food People, For Food People

¾ Allison Fishman, host of Blue Ribbon Hunter show for Yahoo.com, is America’s go-to girl for American regional dishes.

Lighten Up, America! is a celebration of regional American cooking, and the permission to eat the foods you love–it’s the soul of American cooking made light. This collection of America’s favorite fare offers healthy versions of classics new and old, as well as memory-making recipes from all walks of life and regions, and returns the most beloved American dishes to the table.

in Lighten Up, America! readers will enjoy adored American dishes prepared the Cooking Light way. Cooking Light partners with Allison Fishman to seek out the very best American regional recipes: recipes that are as American as Maryland crab cakes, New orleans gumbo, and, of course, apple pie. Full-color photo-graphy takes you to the places where you see the faces, the kitchens, the dishes, and the gifted American cooks who create them.


oCToBER


Dinner dilemmas solved! in America’s Best Recipes Simple Weeknight Meals, the home cooks at oxmoor House—publisher of more than 11,000 recipes annually—select 150 “best of the best” weeknight recipes. These are the easiest and most satisfying dishes that appeal to the whole family and have our Busy Mom stamp of approval!

America’s Best Recipes is the most trusted source of great-tasting recipes that use everyday ingredients and are guaranteed to work every time. From 30-Minute Chili to Chicken-and-Rice Casserole, these weeknight suppers come together in a fl ash. The cookbook is packed with timesavers, make-ahead ideas, and “Top 10” lists of solutions from home cooks like you, plus there’s a color photo with every recipe. Getting a hearty, home-cooked meal on the table has never been simpler.

AMERICA’S BEST RECIPESSimple Weeknight Meals

150 Delicious, Everyday Recipes for Today’s Busy Families

¾ BY THE EDITORS OF AMERICA’S BEST RECIPES

BEST America’s Recipes

150 delicious everyday recipes for today’s busy families

150 delicious everyday recipes Weeknightsimple

meals cATEGORY: Cooking/General


PRIcE: $15.95 US / $17.95 CAN


PAGES: 288

SIZE: 7" x 91⁄8"

PhOTOS: 150

ISBN 10: 0-8487-4243-5

ISBN 13: 978-0-8487-4243-0


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oCToBER

5myrecipesE asy ME al MakEr4

meal makerPICK a sIde dIsh

• Grilled Corn-and-Butter Bean Salad, page 212

add a desseRT

• Caramel-Cream Cheese Flan, page 238

11⁄2 teaspoons chili powder1⁄2 teaspoon dried oregano1⁄2 teaspoon ground cumin1⁄8 teaspoon pimenton3⁄4 teaspoon kosher salt, divided1⁄2 teaspoon freshly ground black

pepper, divided2 tablespoons olive oil, divided1 (1-pound) pork tenderloin,

trimmed

2 cups diced Granny Smith apple2 tablespoons chopped fresh

cilantro2 tablespoons apple juice1⁄2 teaspoon grated lime rind11⁄2 teaspoons fresh lime juice 2 green onions, thinly sliced1⁄2 jalapeño pepper, thinly sliced Cooking spray

1. Combine first 4 ingredients. Stir in 1⁄2 teaspoon salt and 1⁄4 teaspoon black pepper. Brush 1 tablespoon olive oil over pork, and sprinkle evenly with chili powder mixture. Let stand 30 minutes at room temperature.2. Preheat grill to medium-high heat.3. Combine remaining 1 tablespoon olive oil, remaining 1⁄4 teaspoon salt, remaining 1⁄4 teaspoon black pepper, apple, and the next 6 ingredients (through jalapeño) in a medium bowl; toss.4. Place pork on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 145°. Remove pork from grill; let stand 5 minutes. Slice pork crosswise; serve with salsa.

For complete nutritional information on this and other Cooking Light recipes, please turn to the appendix on pages 280–283.

from

great for company

spanish Pork with apple-Citrus salsaMakes 4 servings ■ Prep: 25 minutes ■ Total: 59 minutes

meat

InGredIent tIpPimenton is a Spanish paprika made from peppers that have been slowly smoked and dried over oak fires. If pimenton is not available, use Spanish smoked paprika. Garnish this smoky pork with lime wedges and cilantro leaves, if desired.

sCaN ThIs PhOTOfor recipe shopping lists.

7myrecipes.com

meal makerPICK a sIde dIsh

• Spicy Sweet Potato Wedges, page 178

Or

• steam-in-the-bag green beans

add a desseRT

• Pumpkin-Orange Cake, page 233

poultry3 quarts water

1 quart apple cider 1⁄4 cup kosher salt 1 tablespoon black peppercorns 1 bay leaf

1 (6-pound) roasting chicken 2 cups apple cider 1 large onion, peeled and halved 4 flat-leaf parsley sprigs4 garlic cloves, peeled

1. Combine the first 5 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool completely. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Pour brine into a 2-gallon zip-top plastic bag. Add chicken; seal. Refrigerate 8 hours or overnight, turning the bag occasionally.2. Preheat oven to 400°.3. Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1⁄4 cup (about 15 minutes). Set aside.4. Remove chicken from bag; discard brine. Pat chicken dry with paper towels. Place the onion halves, parsley, and garlic into cavity. Lift wing tips up and over back; tuck under chicken. Tie legs. Place chicken on rack of a broiler pan. Bake at 400° for 1 hour and 30 minutes or until thermometer registers 175°. Remove from oven (do not turn oven off). Carefully remove and discard skin. Baste chicken with half of reduced cider; return to 400° oven for 10 minutes. Remove from oven; baste with remaining cider reduction. Transfer chicken to a platter.5. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drip-pings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl, stopping before fat layer reaches opening; discard fat. Serve jus over chicken.

For complete nutritional information on this and other Cooking Light recipes, please turn to the appendix on pages 280–283.

from

healthy choice

Cider-Roasted ChickenMakes 4 servings ■ Prep: 5 minutes ■ Total: 25 minutes

sCaN ThIs PhOTOfor recipe shopping lists.



PRIcE: $21.95 US / $23.95 CAN

FORMAT: Flexi-bind

PAGES: 256

SIZE: 8" x 9"

PhOTOS: 150

ISBN 10: 0-8487-4227-3

ISBN 13: 978-0-8487-4227-0

MARKETING PLAN

¾ Print/online advertising and editorial features across Time Inc. lifestyle brands

¾ National print media campaign, including metropolitan dailies, wire services, and syndicates

¾ MyRecipes.com website, newsletter, and social media promotions (Audience includes over 6MM unique users, 60M page views per month, 60K Facebook fans, 9,500 Twitter followers)

¾ Site navigation tab on MyRecipes.com

¾ Foodie and lifestyle blogger outreach, including book reviews, features, and giveaways

¾ Cooking and how-to videos

¾ BLADs and digital galleys

¾ Recipe images/content for website

mealmealmaker mealeasy

150 top-rated recipes • 500 delicious dinners

SAVE SHOPPING

LISTS INSTANTLY to your phone!

See page 6.

From the only website powered by America’s favorite cooking brands, MyRecipes Easy Meal Maker includes dishes for every desire: indul-gent comfort food from Southern Living; satisfyingly light dishes from Health and Cooking Light; cutting-edge and garden-fresh cooking from Sunset; terrifi c seafood and breezy beach eats from Coastal Living; uncomplicated recipes from Real Simple; and easy, budget-friendly dishes from All You.

Putting meals together has never been this easy—chapters with main dishes start up front, sides follow, and you get a bonus section of doable desserts at the back. No matter what recipe you turn to fi rst, you’ll fi nd make-it-a-meal suggestions: complementary recipes from the book and easy grab-at-the-store add-ons to round out the meal.

Finally, our exclusive, interactive Scan it/Cook it™ technology helps you make the most of what’s in your pantry and lets you access hun-dreds more relevant recipes and masterful meal ideas right from the page with a quick scan from your smartphone.

MYRECIPES Easy Meal Maker

150 top-rated recipes ¾ 500 delicious dinners

¾ BY THE EDITORS OF MYRECIPES.COM



oCToBER

14 No Taste Like Home txt to go here 1514

meet tastemakerrichard blais

Richard Blais is perhaps most recognizable as the winner of Bravo’s Top Chef All-Stars. A successful chef, restaurateur, cookbook author, and television personality, Blais lives in Atlanta, Georgia, with his wife Jazmin and daughters, Riley and Embry.

“I love classic � ied chicken.”

His fi rst food job was at a McDonald’s on his native Long Island. Luckily for his diners, he went on to attend the Culinary Institute of America and trained at revered restuar-ants including The French Laundry, Chez Panisse, and el Bulli. He currently owns and operates Trail Blais, a company that consults, designs, and operates some of Atlanta’s most popular eateries -- including Flip Burger Boutique, HD1 (Haute Doggery), and The Spence.

Tandoori Fried ChickenMakes 6 to 8 servings Hands-on: 40 min. Total: 5 hours, 10 min.

Why mess with something as traditional as Southern � ied chicken? I love tandoori chicken, but to me it lacks a bit of texture; I love classic � ied chicken, which has plenty of texture but not a lot of spice. When you combine these dishes, I think they’re even better.

1 (5- to 6-lb.) free-range frying chicken

1 scant cup kosher salt

2 Tbsp. packed light brown sugar

6 Tbsp. Tandoori spice blend, divided

2 cups plain whole milk Greek yogurt

¼ cup raspberry or apple cider vinegar

Peanut or vegetable oil, for frying

2 cups all-purpose fl our

1 tsp. ground white pepper

Freshly ground black pepper, to taste

Kosher salt, to taste

2 Tbsp. chopped fresh cilantro

2 Tbsp. chopped fresh fl at-leaf parsley

2 limes, cut into wedges

1. Cut chicken into 8 pieces. Cut breasts crosswise through the bone into 3 equal pieces each. Heat 2 cups water in a small saucepan over medium-high heat. Add 1 scant cup kosher salt, brown sugar, and 2 Tbsp. Tandoori spice blend, and stir until completely dissolved. Re-move � om heat and pour into a large nonreactive bowl or container. Add 6 cups water and let stand until room temperature. Add chicken pieces and re� igerate for 1 to 2 hours.

2. Drain the chicken. In a large nonreactive bowl, whisk together yogurt, raspberry vinegar, and 2 Tbsp. Tandoori spice blend. Add chicken pieces, and toss to coat. Cover and re� igerate 3 to 12 hours.

3. When ready to � y, remove chicken � om the re� igerator and let stand at least 30 minutes. Pour oil to depth of 3 inches in a large Dutch oven and heat to 325°. In a large bowl, mix the fl our, white pepper, black pepper, and remaining 2 Tbsp. Tandoori spices until combined. Shake or brush excess yogurt mixture � om the chicken, reserving mixture. Dredge the chicken in the fl our mixture and shake off excess; dip in yogurt mixture to coat, and shake off excess; dredge in fl our mixture once more, and shake off excess.

4. Fry the chicken in batches if needed, turning o� en and keep-ing the oil temperature between 325° and 350°, until skin is golden brown, juices run clear, and a meat thermometer inserted in the thickest portion reads between 160° and 165° (10 to 12 minutes for white meat, 13 to 15 minutes for dark meat).

5. Sprinkle chicken with kosher salt while still hot. Keep cooked pieces warm in a 200° oven on a rack set over a sheet pan. Just be-fore serving, sprinkle cilantro and parsley over the chicken. Serve with lime wedges.

Richard Blais, chef-owner of Flip Burger Boutique, HD1 (Haute Doggery), and The Spence

Atlanta, Georgia

The Heart of Dixie 15

NTLHBLADmc1_16.indd 14-15 1/17/13 3:09 PM

cATEGORY: Cooking


PRIcE: $27.95 US / $30.95 CAN

FORMAT: Hardcover

PAGES: 320

SIZE: 73⁄4" x 97⁄8"

PhOTOS: 175

ISBN 10: 0-8487-3962-0

ISBN 13: 978-0-8487-3962-1

No Taste Like Home

with lime wedges. Richard Blais, chef-owner of Flip Burger Boutique,

HD1 (Haute Doggery), and The SpenceAtlanta, Georgia

The Heart of Dixie 15

12 No Taste Like Home 13

signature

Southern dish

welcome to decatur

Don’t call Decatur, Georgia, a “neighborhood." It’s actually a vibrant, artistic, and delicious city of its own. Founded before its big neighbor Atlanta, Decatur is named for Stephen Decatur, a popular American commanding offi cer who fought magnifi cently in the War of 1812. A splendid old courthouse anchors its historic downtown square at Clairemont and Ponce de Leon Avenues. Acts like the Indigo Girls, Sugarland, and John Mayer got their starts at nearby music venue Eddie’s At-tic. And downtown Decatur is thronged with antebellum brick homes, bungalows, and cottages, many lovingly refurbished.

The 19,000 residents of this walkable and creative community can choose from more than 80 (yes, 80!) restaurants—from New Orleans-style sno-cone stands to fi ne dining establishments like the New York Times-lauded Cake & Ale. Decatur is also home to the incredible Dekalb Farmers' Market. In the tradition of grand European food halls, it offers its own branded products in addition to produce and condiments from all over the world, Fair Trade coffees, and more than 400 varieties of cheese. It’d be an impressive market anywhere. Decatur is as impressive a “hometown” as the South has.

you've gotta tryheirloom tomatoesLong before saving seeds was hip, Southerners tucked away seeds from some

of the year's best 'maters and handed them down to relatives like cherished heirlooms. By modern standards, an "heirloom tomato" is a variety that has been around for at least 50 years. During the long Southern growing season, you'll fi nd a rich variety on tables and at markets throughout the South. Each has a quality -- a particular blend of sweetness and acidity, a tolerance for the local weather conditions, a brilliant color or unique shape -- that made it spe-cial enough to save. The options are as colorful as their names -- Brandywine, Black Krim, Green Zebra, Cherokee Purple -- and the fl avors can't be beat.

When tomatoes are at their peak, folks in Savannah can't go a meal without enjoying a hearty helping of them. Whether it's simple slices on the breakfast table, or a gussied-up salad with lady pea salsa at a Sunday supper, heirloom tomatoes embody the taste of home.

Heirloom Tomato SaladMakes 8 servings Hands-on: 25 min. Total: 50 min.

4 pounds assorted heirloom

tomatoes

2 small Kirby cucumbers, sliced

1 small red onion, halved and sliced

Lady Pea Salsa

Fresh basil leaves

1. Cut tomatoes into wedges or in half, depending on size. Gently toss tomatoes with cucumbers and onion. Top with Lady Pea Salsa and basil.

lady pea salsaMakes about 4 cups Hands-on: 20 min. Total: 35 min.

1 cup diced unpeeled nectarine

2 jalapeño peppers, seeded and

minced

1 tablespoon sugar

3 tablespoons fresh lime juice

2 teaspoons orange zest

2 teaspoons grated fresh ginger

2 cups cooked fresh lady peas1⁄2 cup chopped fresh cilantro1⁄3 cup diced red onion

1. Stir together fi rst 6 ingredients in a large bowl; let stand 15 min-utes. Add peas and next 2 ingredients, and gently toss to coat. Serve immediately, or cover and chill up to 24 hours.

Eunice CartrightSavannah, Georgia

NTLHBLADmc1_16.indd 12-13 1/17/13 3:09 PM

MARKETING PLAN

¾ National and regional broadcast media both at launch and throughout the season

¾ Print publicity campaign with heavy regional focus: metropolitan dailies, wire services and syndicates

¾ Media opportunities/book signings with author targeted to each of the regions/cities/towns featured in the book

¾ Social media campaign to create buzz throughout featured regions

¾ Targeted email campaign at launch

¾ Advertising targeted in Time, Inc. publications including Southern Living, All You, Real Simple, etc.

¾ Online promotion/galleries on southernliving.com

SOUTHERN LIVINGNo Taste Like Home

Exploring Regional Southern Cooking and Hometown Flavor

¾ BY KELLY ALEXANDERExploring Regional Southern Cooking and Hometown Flavor

KELLY ALEXANDER

No Taste Like Home

No region of America is home to more unique food or more cherished cooking traditions than the South. Here, food is steeped in memory, each forkful fl avored with the local and collective identity. in every city, town, and holler, Southern cooks serve up unique local dishes and strum their own special versions of the biscuits-and-grits repertoire. The recipes, prepared with a generous spirit and served up with a generous ladle, are what distinguish and bind Southern culture.

No Taste Like Home provides readers with recipes, stories, and regional fl avor that celebrate Southern towns large and small—from the plains of Texas to the plateaus of the Piedmont, from Dixie land to Cajun country, from the coastal South to the mountainside bastions of bluegrass, bourbon, and barbecue.

organized geographically, this cookbook focuses on each of six regions in the South. Every chapter includes highlights from specifi c towns, essays describing the fl avor of the place, and unforgettable recipes from locals, including chefs and other tastemakers.


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cATEGORY: Holiday


PRIcE: $15.95 US / $17.95 CAN


PAGES: 144

SIZE: 8" x 107⁄8"

PhOTOS: 125

ISBN 10: 0-8487-4258-3

ISBN 13: 978-0-8487-4258-4

MATTHEW MEAD Holiday All Through the House

Create, Decorate, and Celebrate

¾ BY MATTHEW MEAD

From unique and whimsical wreaths, to sparkly handmade gift wrap, to deliciously simple confections, stylist Matthew Mead makes the holidays special and stress free. Step-by-step photos and instructions for personalized gifts, creative decor, and elegant edibles will make the season memorable. Contributions from star bloggers Stephanie Niel-son (The NieNie Dialogues); Pioneer Woman, Ree Drummond; Tricia Foley; and other notable names in food, crafting, and style comple-ment Mead’s signature effortless elegance.

Lifestyle and entertaining expert Matthew Mead is the author of FLEA MARKET FiNDS, RECYCLED STYLE, ENTERTAiNiNG SiMPLE, and MATTHEW MEAD’S HALLoWEEN. He is a contributor to many shelter publications, including BETTER HoMES AND GARDENS, REAL SiMPLE, iNSTYLE WEDDiNGS, and CoUNTRY LiViNG.

matthew mead’s



NoVEMBER

Every Single Recipe From 2012 – Over 750!

2013 Annual Recipes

cATEGORY: Cooking


PRIcE: $34.95 US / $37.95 CAN

FORMAT: Hardcover

PAGES: 368

SIZE: 85⁄16" x 107⁄8"

PhOTOS: 65

ISBN 10: 0-8487-3968-X

ISBN 13: 978-0-8487-3968-3

Published since 1979, Southern Living Annual Recipes provides every single recipe from a year’s worth of Southern Living magazine in one complete volume. Family-style meals, easy-to-pull together weekend brunches, and everyday family-pleasing treats, along with colorful photos are presented with Southern charm and style. Dozens of menus, hands-on and total times with every recipe, and over 100 step-by-step photographs with instructions from the renowned Test Kitchen professionals at Southern Living make this hefty volume a reference book as well as a cookbook.

SOUTHERN LIVING Annual Recipes 2013

Over 750 recipes—a year’s worth from Southern Living magazine


Southern Living Annual Recipes is complete with the kind of cozy, Southern distinction that draws readers in and has made this annual a favorite of Southern readers for over 30 years.

Cooking Light Annual Recipes 2014 provides every mouthwatering recipe that appeared in the pages of Cooking Light magazine in 2013. The more than 600 recipes included in this book offer options for every meal and occasion, and they’ll keep your family coming back for more!

There are quick, everyday lunch and dinner recipes; dishes that highlight exotic world fl avors; an array of delicious desserts; and options for every holiday celebration and casual get-together for any season. Beyond recipes, you’ll also fi nd technique photos, expert cooking tips, menu suggestions, and nutrition information that translates the latest food and nutrition research into delicious meals you can feel good about putting on your table each night.

COOKING LIGHT Annual Recipes 2014

Every Recipe…A Year’s Worth of Cooking Light Magazine¾ BY THE EDITORS OF COOKING LIGHT MAGAZINE

OVER 600 NEW RECIPES!

ANNUALRECIPES 2014A Year’s Worth of Cooking Light Magazine

®

cATEGORY: Cooking


PRIcE: $34.95 US / $37.95 CAN

FORMAT: Hardcover

PAGES: 416

SIZE: 87⁄16" x 107⁄8"

PhOTOS: 65

ISBN 10: 0-8487-3989-2

ISBN 13: 978-0-8487-3989-8

Features:¾ Every recipe and menu that appeared in the magazine

in 2013, including those from the wildly popular Summer Cookbook and Holiday Cookbook issues that use the season’s best produce to create memorable main dishes, sides, appetizers, and desserts

¾ A list of the year’s highest-rated recipes and staff favorites, and four comprehensive indexes

¾ Nutritional analysis for each recipe


2 2 | FA L L | W I N T E R 2 0 1 3

2 lb. butternut squash

2 Tbsp. olive oil 1 (15.5-oz.) can

cannellini beans, drained and rinsed

2 cups fresh corn kernels

1⁄2 small red onion, sliced

1⁄2 cup chopped fresh basil

Balsamic Vinai-grette

3 cups loosely packed arugula

2 lb. butternut

1. Preheat oven to 400°. Peel and seed butternut squash; cut into 3⁄4-inch cubes. Toss squash with olive oil to coat; place in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan. Bake 20 minutes or until squash is just tender and begins to brown (do not overcook), stirring once after 10 min-utes. Cool completely (about 20 minutes). 2. Toss together cannellini beans, next 4 ingredients, and squash in a large bowl; cover and chill 2 to 4 hours. Toss with arugula just before serving.CALORIES 209; FAT 11g (sat 1.1g, mono 7g, poly 2.6g); PROTEIN 4.7g; CARB 26g; FIBER 4.5g; CHOL 0mg; IRON 1.6mg; SODIUM 140mg; CALC 87.8mg

Get your sisters together to enjoy this salad, so named because its three main ingredients — corn, beans, and squash — grow well together in the same plot. They’re also incredibly satisfying, delicious, and good for you.

Three Sisters Saladmakes: 8 to 10 servings hands-on time: 20 min. total time: 3 hr., 10 min., including vinaigrette

balsamic vinaigretteMakes about 4 cups Hands-on: 20 min. Total: 35 min.

Whisk together balsamic vinegar, minced shallot, minced gar-lic, light brown sugar, salt, and seasoned pepper. Gradually add canola oil in a slow, steady stream, whisking until blended.

2 Tbsp. balsamic vinegar1 large shallot, minced1 tsp. minced garlic1⁄2 Tbsp. light brown sugar

1⁄4 tsp. salt1⁄4 tsp. seasoned pepper1⁄4 cup canola oil

Get your sisters together to enjoy this salad, so named because its three main ingredients — corn, beans, and squash — grow well together in the same plot. They’re also incredibly satisfying, delicious, and good for you.

Make it Happen!Like any good Southern magnolia, use your grit and

grace to sidestep sticky situations, navigate temptation, and stick to your guns.

Linger LongerThe Southern lifestyle is about enjoying food

and the people you share it with. Pace yourself, and take the time to appreciate

each bite and the beauty around you. (Hint: If you can’t make out the china

pattern, your plate’s probably too full.)

Savor the South Explore and embrace the variety of genuine

Southern ingredients, from greens and black-eyed peas to sweet potatoes and shrimp.

Indulge a Little It’s not all about deprivation, darlin’. Splurge a

little now and then with a reasonably sized treat, whether it’s Banana Pudding or a Mint Julep.

S ake it Happen!Like any good Southern magnolia, use your grit and

ndulge a Little It’s not all about deprivation, darlin’. Splurge a

little now and then with a reasonably sized treat,

SLIM strategies you’ll learn from The Slim Down South Cookbook:

CAROLYN O’NEIL, RD

SlimDownSouthCOOKBOOK

THE

Look fabulous and feel great eating the Southern

foods you love

DECEMBER

SOUTHERN LIVING The Slim Down South Cookbook

Look Fabulous and Feel Great Eating the Southern Food You Love¾ BY CAROLYN O’NEIL, RD

WITH THE EDITORS OF SOUTHERN LIVING

Living well and eating Southern aren’t mutually exclusive. Take it from Southern food lover, TV personality, and Atlanta-based registered dietitian Carolyn o’Neil. With Southern fl air and fortitude–and unbeatable Southern Living recipes–Carolyn shows you how to enjoy fried chicken, biscuits, and mile-high meringues, and still keep your fi gure.

The Slim Down South Cookbook includes 150 recipes for downright indulgent Southern foods, a few easy-to-remember strategies, and an eating plan to help you stay slim while enjoying America’s favorite cuisine.

Carolyn o’Neil is a registered dietitian, three-time James Beard Award-winning food journalist, and co-author of The Dish on Eating Healthy and Being Fabulous! With her refreshing food philosophy—“The More You Know, The More You Can Eat!”—she is leading the charge in promoting a healthy, fun-fi lled, and foodie-friendly lifestyle.

cATEGORY: Cooking


PRIcE: $24.95 US / $27.95 CAN

FORMAT: Hardcover

PAGES: 288

SIZE: 75⁄16" x 95⁄8"

PhOTOS: 350

ISBN 10: 0-8487-4282-6

ISBN 13: 978-0-8487-4282-9

MARKETING PLAN¾ As fi rst-ever “New Year/New You” book from

Southern Living, will target major broadcast outlets

¾ National and regional broadcast media both at launch and throughout the season featuring author nationally recognized nutritionist/spokesperson/author Carolyn O’Neil

¾ Feature on book and “tips from Carolyn” in Southern Living magazine “Healthy Indulgences” section

¾ Print publicity campaign with heavy regional focus: metropolitan dailies, wire services and syndicates

¾ Targeted email campaign at launch – focusing on “Starting the year off right!”

¾ Advertising targeted in Time, Inc. publications including Southern Living, Cooking Light, All You, Real Simple, etc.

¾ Online promotion/galleries on southernliving.com



JANUARY

inspiration + expert advice Design the PerfectOutdoor Space

A Design GuidePatio&Stone

cATEGORY: House & Home/outdoor & Recreational Areas


PRIcE: $22.95 US / $24.95 CAN

FORMAT: Trade Paperback wth fl aps

PAGES: 224

SIZE: 91⁄8" x 107⁄8"

PhOTOS: 400

ISBN 10: 0-376-01438-5

ISBN 13: 978-0-376-01438-2

Hardscape such as patios, walkways, and walls defi ne outdoor living spaces and direct us from one area of the garden to another. Proper planning of these surfaces and structures is crucial in any landscape project. This updated edition of Patio & Stone guides readers through various options for patios, paths and steps, water features, and more, using durable, natural stone. There’s also information on artfully arranging boulders and stone accents, creating rock gardens, and applications for stone in side yards and driveways. Throughout the book, readers will fi nd suggestions for plants that work well with structures they may plan to incorporate into their own gardens.

SUNSET Patio & Stone: A Sunset Design Guide

Inspiration + Expert Advice


Features:¾ Experienced landscape design profess ionals provide

real-world solutions to common construction issues¾ All the latest information about eco-friendly materials

and landscaping techniques¾ Clear, concise charts make it easy to choose

materials based on appearance, durability, ease of installation, and price

¾ Updated photography of every style of garden

Sunset’s Design & Build Decks inspires readers with beautiful photographs of decks for entertaining and decks that connect two structures, as well as multi-level decks, poolside decks, and destination decks. This is also a hardwork-ing book with detailed information on tools and materials, plus step-by-step instruction with photography on everything from pouring footings to framing to attaching decking. once the deck is built, readers learn how to add stairs, rail-ings, built-in planters, and more. The book also includes ten new deck designs, complete with building instructions and exploded-view illustrations, that the reader can construct or hire a professional to get started.

SUNSET Design & Build DecksComplete Plans and Expert Advice to

Create Your Dream Deck


Features:¾ inspirational photo gallery with a wide range of deck

styles and designs ¾ information about synthetic materials, safer types

of pressure-treated lumber, and hardware ¾ How-to photos and instruction on basic deck

building techniques¾ Expert advice on deck upkeep and repair¾ Ten deck plans for DiY enthusiasts

Decks Complete Plans and

Expert Advice to Create Your Dream Deck

DecksDesign & Build

cATEGORY: House & Home/outdoor & Recreational Areas


PRIcE: $21.95 US / $23.95 CAN


PAGES: 288

SIZE: 91⁄8" x 107⁄8"

PhOTOS: 400

ISBN 10: 0-376-01425-3

ISBN 13: 978-0-376-01425-2


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Introduction

Design: Find your style A gallery of the West’s best gardens

Structures: Define your yard• Arbors and trellises • Decks • Fences • Gates • Fireplaces and firepits • Kitchens • Paths • Patios • Play areas • Ponds • Pools • Raised beds • Sheds • Showers • Spas • Steps • Walls

Plants: Combine them for impactLandscaping with: • Trees and shrubs • Groundcovers • Edibles • Natives • Perennials, annuals, and herbs • Ornamental grasses • Cactus and succulents • Tropicals

Decor: Choose the finishing touches• Birdhouses • Birdbaths • Containers • Garden art • Furnishings • Lighting • Outdoor fabrics • Paint • Umbrellas • Water features

Planning: Dreams to reality

Index

4

6

86

134

188

220

280

contentsYour dream landscapeHow to make your vision a reality

Gardens are not built for looks alone. They allow us

to extend our living outdoors with sleeping porches,

personal retreats, cooling pools, patios, outdoor

showers, and builtin pizza ovens. You don’t need

a large budget to provide openair living; you can

build a tiny retreat surrounded with containers in

a corner of a perennial bed, bring a portable firepit

and a couple of chairs onto a gravel patio, or move

a daybed onto a veranda and cover it with outdoor

fabrics. You can easily create a private oasis where

you can relax, entertain, or connect with nature.

This book offers tips and ideas, whether you’re

starting a garden from scratch, remodeling an

established garden, or simply dressing up a patio.

Extensive photo galleries. A “look book”

of inspired designs from the West’s best gardens

can help you choose the best style for your sur

roundings—whether coastal, desert, valley, island,

or mountain regions. Plus, landscapes for city roof

tops, driveways, sideyards, and sub urban front yards.

Hundreds of fresh ideas. Included are design

details for everything from arbors and trellises,

fences, fountains, and firepits to paths, patios, and

waterwise plantings.

Quick tips. Discover the latest ways to dress your

garden with fabric, paint, furnishings, and found

objects to save time and money.

Advice from the pros. Take the mystery out of

remodeling your yard, by following our stepbystep

guidelines to help you through the process.

fenceslandscaping with structures

Friendly fencesA low or peek-a-boo fence can make a front yard private yet inviting

Open slats (top) Widely spaced boards, stained dark brown, give this ranch-style fence its contemporary look. The fence frames the front yard without closing off the view of understated plantings (including yellow kangaroo paws and a bristly bronze cordyline) behind. Design: Jared Vermeil

View windows (left) From the side-walk, this contemporary wooden fence appears to give total privacy and shade to the Los Angeles courtyard behind. But artfully placed windows of frosted glass allow sunlight through.

Salvaged wood (opposite) Boards salvaged from a horse corral and from a railroad station warm up the modern lines of this fence in Santa Monica. Designer Eric Gomez had the 30-foot-long rolled-metal frame fabri cated and powder-coated at a metal shop. After sinking the posts into concrete footings, he screwed both sets of boards to the posts and finished them with a sealer.

TIPS FOR FENCESWhat to know before you build it

z Most communities have regula-tions restricting fence height—generally 4 feet high in front yards and 6 to 8 feet in the backyard. But these restrictions can vary considerably, so check with local building codes or a landscape professional.

z Wooden fences usually have three parts: vertical posts, horizon-tal rails or stringers, and siding. Fence posts are most often 4-by-4s; rails are 2-by-4s. But siding varies enormously.

z Fences along property lines are commonly owned and maintained by both neighbors. Make every effort to come to a friendly agree-ment on the location, design, and construction of the fence.

One of the things we value most in our gardens is a sense of privacy. A good-looking perimeter fence fosters a sense of retreat from the outside world. While it marks out your property line, it can also mute street noise, moderate strong winds, and � lter sunlight. Inte-rior fences can divide your yard into separate areas for recreation, relaxing, gardening, and storage.

Most fences are built of wood, which comes in many forms, including split rails, bent twig, grape stakes, dimension lumber, poles, plywood, and bamboo.

The materials and design you choose for your fences will depend on price, the style of your home, and the function the fence is to serve.

LandscapingWestern GardenLandscaping

Book of

The complete guide to designing beautiful paths, patios, plantings, and more

Features:¾ Expanded and extensive

photo galleries show-case stylish Western gardens

¾ Expert tips from expert landscape professionals

¾ Fresh ideas for arbors, colorful effects with paint, fi re pits, pools, and more

¾ Up-to-date information on designing gardens that can withstand drought, fi re, wind, and more

The perfect companion to the best-selling The New Sunset Western Garden Book, the Western Garden Book of Landscaping is the ultimate source for ideas and expert advice to make a reader’s dream garden or landscape a reality. Useful for beginners and expert landscapers alike, this book is ideal for those readers looking to install a new garden; renovate an existing one; or simply to make parts of their garden, whether a patio or fl ower border, more stylish. With gorgeous photography and the latest in garden design, this book includes the best in tips, guidelines, and step-by-step instructions throughout.

SUNSET Western Garden Book of Landscaping¾ BY KATHLEEN NORRIS BRENZEL AND THE EDITORS OF SUNSET MAGAZINE

FEBRUARY

cATEGORY: Gardening


PRIcE: $29.95 US / $32.95 CAN

FORMAT: Flexi-bind

PAGES: 416

SIZE: 81⁄4" x 103⁄4"

PhOTOS: 600

ISBN 10: 0-376-03010-0

ISBN 13: 978-0-376-03010-8

MARKETING PLAN


¾ Promotion at major regional garden shows

¾ Feature and promotion at Sunset Celebration Weekend

¾ Advertising in Sunset magazine and other Time Inc. publications

¾ Online advertising on Sunset.com, Plantfi nder.com, and other Time Inc. websites

¾ Editorial coverage in Sunset magazine and online at Sunset.com, and Plantfi nder.com

¾ Social media campaign for Facebook and Twitter, including messaging and giveaways

¾ Cross merchandising with the Western Garden Book

¾ Outreach to nurseries and garden centers throughout the West



MARCH

cATEGORY: Cooking/Courses & Dishes - General


PRIcE: $24.95 US / $27.95 CAN

FORMAT: Flexi-bind

PAGES: 288

SIZE: 9" x 10"

PhOTOS: 250+

ISBN 10: 0-8487-4226-5

ISBN 13: 978-0-8487-4226-3

MARKETING PLAN

¾ Nationally recognized spokesperson/chef (possibly Elizabeth Karmel)

¾ Pitching national media outlets who’ve covered Lodge before or have expressed strong interest (includes GMA, 700 Club, Martha Stewart, Rachael Ray and CBS Sunday Morning)

¾ Extensive print publicity campaign

¾ Features/displays at key retailers of the cookware

¾ Editorial features in Time Inc. lifestyle magazines

¾ Print advertising in Time Inc. publications

¾ Targeted email campaign at launch

¾ Displays at national festivals (including Chicago Housewares, IACP, Southern Foodways Alliance, Taste of South – Charleston and the National Cornbread Festival in South Pittsburg, TN, approx. 40,000 attendees)

¾ Advertising and special promotion on Lodgemfg.com and Facebook page (14K fans and growing)

LODGE CAST IRON NATION Favorite Recipes from America’s Best Cooks

INSPIRED NEW DISHES AND MEMORABLE STORIES FROM AMERICA’S BEST COOKS

¾ BY LODGE

No longer just for the camper or cowboy, today, cast-iron skillets, pots, and Dutch ovens are staple pieces of cookware in any kitchen helmed by a cook who loves good food. Lodge Cast Iron Nation reveals just how essential cast-iron cookware is to American regional cuisine and how versatile it can be.

Lodge Cast Iron Nation showcases 200 of their best-loved recipes from Lodge’s very own network of high-profi le chefs and cast-iron cookware fans from around the country. Packed with American classic regional casseroles, soups and stews, new twists on old favorites, plus desserts from the icebox and the oven, this cookbook proves that cast iron isn’t only for cornbread.

~InspIred new dIshes and MeMorable storIes froM aMerIca’s best cooks~

CAST IRON CAST IRON CAST IRON CAST IRON CAST IRON CAST IRON NATIONNATIONNATIONNATIONNATIONNATION


cATEGORY: Cooking


PRIcE: $29.95 US / $32.95 CAN

FORMAT: Hardcover

PAGES: 320

SIZE: 8" x 91⁄8"

PhOTOS: 300+

ISBN 10: 0-8487-3998-1

ISBN 13: 978-0-8487-3998-0

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Ramen Noodle BowlMove over chicken noodle soup—ramen is the new bowl of comfort. Here, we offer a Japanese-style chicken soup twist, flavored with miso, soy sauce, chile paste, and porcini mushrooms. Hands-on time: 68 min. Total time: 68 min.

4 cups boiling water 1⁄2 ounce dried porcini mushrooms 1 smoked bacon slice 1⁄2 cup chopped onion 1 carrot, coarsely chopped 2 tablespoons yellow miso 2 tablespoons lower-sodium soy

sauce 2 cups no-salt-added chicken

stock 3 garlic cloves, crushed 1 (1⁄2-inch) piece ginger, cut into

thin slices 8 ounces fresh Chinese egg

noodles or ramen noodles 2 tablespoons dark sesame oil,

divided 2 (4-ounce) packages gourmet

fresh mushrooms 6 skin-on, boneless chicken

thighs 3 large eggs 3⁄4 cup thinly sliced green onion

strips 2 tablespoons sambal oelek

(ground fresh chile paste)

1. Combine 4 cups boiling water and porcini; let stand 15 minutes. Drain through a sieve over a bowl; reserve porcini and soaking liquid. Slice porcini; set aside. 2. Heat a Dutch oven over medium heat. Add bacon; cook until almost crisp. Increase heat to medium-high. Add onion and carrot; sauté 2 minutes. Combine miso and soy sauce. Add miso mixture, porcini liquid, stock, garlic, and ginger to pan; bring to a boil. Reduce heat, and simmer for 20 minutes. Strain mixture through a sieve over a bowl; discard solids. Wipe pan clean. Return broth to pan; bring to a boil. Add noodles; cook 8 minutes or until tender. Remove from heat.3. Heat a large skillet over medium-high heat. Add 1 tablespoon sesame oil to pan; swirl. Add fresh mushrooms; sauté 8 minutes. Remove from pan; combine porcini and fresh mushrooms. Add remaining 1 tablespoon sesame oil to pan; swirl. Add chicken, skin-side down; sauté 7 minutes or until skin is very crisp and golden brown. Turn chicken over; sauté 2 minutes or until done. 4. Place eggs in a small saucepan; add water to cover. Bring to a boil; cook for 1 minute. Remove from heat; let stand 3 minutes. Drain; rinse under cold water. Drain and peel. 5. Divide noodle mixture among 6 bowls; top each serving with 3 tablespoons mushroom mixture, 2 tablespoons green onions, 1 chicken thigh, 1⁄2 egg, and 1 teaspoon sambal.SERVES 6CALORIES 449; FAT 23.9g (sat 6.3g, mono 9.8g, poly 6g); PROTEIN 30g; CARB 28.1g; FIBER 2.6g; CHOL 186mg; IRON 2.7mg; SODIUM 654mg; CALC 56mg

GlobalKitchen_BLAD_mbj01017.indd 4-5 1/17/13 2:14 PM

Mexican Turkey StewGuajillo chiles are smooth-skinned chiles that are a little spicier than anchos, and not nearly as sweet. They’re often ground into a powder that adds a tangy jolt of flavor to soups and stews. Hands-on time: 19 min. Total time: 19 min.

3 large Anaheim chiles, seeded and halved lengthwise

2 teaspoons canola oilCooking spray 11⁄2 cups chopped onion 4 garlic cloves, minced 2 tablespoons ground guajillo

chile powder or ancho chile powder

11⁄2 teaspoons dried oregano 4 cups water 3 cups fat-free, lower-sodium

chicken broth

1 (15-ounce) can golden or white hominy, drained

4 cups leftover shredded cooked turkey breast

1⁄3 cup chopped fresh cilantro 1⁄4 teaspoon salt 1⁄2 cup roasted unsalted

pumpkinseed kernels 1⁄2 cup thinly sliced radishes 1⁄2 cup thinly sliced green onions 1⁄2 cup (2 ounces) crumbled

queso fresco cheeseLime wedges (optional)

1. Preheat broiler.2. Place pepper halves, skin side up, on a foil-lined baking sheet. Broil 6 minutes or until blackened. Place in a paper bag, and fold to close tightly. Let stand for 15 minutes. Peel and chop; set aside.3. Heat oil in a large Dutch oven coated with cooking spray over medium heat. Add onion to pan; cook 6 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring occasionally. Add chile powder and oregano; cook 1 minute, stirring constantly. Stir in 4 cups water, broth, and hominy; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in Anaheim chiles and turkey; cook for 2 minutes. Stir in cilantro and salt; cook 3 minutes. Ladle about 11⁄3 cups soup into each of 8 bowls. Top each serving with 1 tablespoon pumpkinseed kernels, 1 tablespoon radishes, 1 tablespoon green onions, and 1 tablespoon cheese. Serve with lime wedges, if desired. Yield: 8 servings.CALORIES 213; FAT 6.8g (sat 2.3g, mono 1.9g, poly 1.6g); PROTEIN 25.4g; CARB 13.5g; FIBER 3.2g; CHOL 56mg; IRON 1.7mg; SODIUM 483mg; CALC 88mg

Roasted Peppers

Roasted fresh chile peppers are a staple of the Mexican kitchen. If you’ve ever roasted a pepper over an open flame or under the broiler, you know the complex aromas and intriguing flavors that develop in the process. The dozens of chiles used in Mexico—from sweet anchos to fiery habaneros—are relied on more for their taste than for heat. And when woven into a luscious guacamole or lively soup or sala, roasted chiles provide a flavor stamp of authenticity. The dozens of chiles used in Mexico—from sweet anchos to fiery habaneros—are relied on more for their taste than for heat. And when woven into a luscious guacamole or lively soup or sala, roasted chiles provide

AUTHENTIC

Roasted REALKEEP IT

MARKETING PLAN


¾ Advertising in Cooking Light magazine and other Time Inc. publications




¾ Targeted email blast to Time Inc. Lifestyle Group magazine lists

GLOBALKITCHEN

The World’s Most Delicious Recipes Made Easy

COOKING LIGHT Global Kitchen

The World’s Most Delicious Recipes Made Easy


MARCH

Cooking Light readers have always been adventurous eaters and have welcomed international fl avors in the pages of the magazine for the past 25 years. Now, Cooking Light offers you its fi rst book focusing exclu-sively on bringing the vibrant fl avors of the world’s cuisines to your everyday meals. in Global Kitchen, the sometimes-intim-idating topic of preparing your favorite ethnic-inspired dishes is made easy, ap-proachable, and, most importantly, doable by using easy-to-fi nd ingredients—no trips to specialty markets required. Classic favorites like Mexican chiles rellenos and homemade italian pasta are found along-side Thai sticky rice and Egyptian koshari and other dishes that combine to create a true melting pot of fl avors and cuisines. A world of fl avor awaits!

Features Include:¾ Each recipe uses easy-

to-fi nd ingredients, making all of these dishes deliciously doable

¾ Full-color images of each recipe bring each dish to life

¾ Nutritional analysis comes with every recipe and shows readers that they can make once-in-a-while favorites into everyday options



DiSPLAY PAGES

Display ISBN-13 Title Format On-Sale Trim Pages Pack US SRP CAN SRP

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DiSPLAY PAGES


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DiSPLAY PAGES


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DiSPLAY PAGES


978-0-8487-0114-7 Favorite Cookbooks Assortment #1 32-Copy Qtr. Pallet 4/2/13 32 $742.40 $832.60 Quarter Pallet Display Display 978-0-3760-2059-8 Weber’s Way to Grill Softcover IP 9" X 113⁄8" 320 4 $24.95 $27.50978-0-3760-2047-5 Weber’s Charcoal Grilling Softcover IP 83⁄8" X 107⁄8" 256 4 $19.95 $24.95978-0-8487-3738-2 Cooking Light Crave! Softcover IP 8" X 8" 336 4 $21.95 $23.95978-0-8487-3476-3 Cooking Light The Food Lover’s Healthy Habits Cookbook Flexi-bind IP 8" X 9" 352 4 $24.95 $27.95978-0-3760-2067-3 Weber’s Smoke Flexi-bind IP 91⁄4" X 10" 192 4 $21.95 $23.95978-0-8487-3593-7 Cooking Light Way to Cook Grilling Flexi-bind IP 71⁄4" X 91⁄8" 320 4 $24.95 $27.95978-0-8487-3646-0 Cooking Light Big Book of Salads Flexi-bind IP 9" X 91⁄2" 288 4 $21.95 $23.95978-0-8487-3434-3 LODGE Cast Iron Cookbook Flexi-bind IP 75⁄16" X 95⁄8" 288 4 $24.95 $27.95 978-0-8487-0116-1 Favorite Cookbooks Assortment #2 32-Copy Qtr. Pallet 4/9/13 32 $762.40 $846.40 Quarter Pallet Display Display 978-0-3760-2798-6 Weber’s New Real Grilling Flexi-bind 3/6/13 811⁄16" X 101⁄4" 336 4 $24.95 $27.95978-0-8487-3648-4 Southern Living All Fired Up Flexi-bind 3/15/13 9" X 10" 288 4 $24.95 $27.95978-0-8487-3738-2 Cooking Light Crave! Softcover IP 8" X 8" 336 4 $21.95 $23.95978-0-8487-3476-3 Cooking Light The Food Lover’s Healthy Habits Cookbook Flexi-bind IP 8" X 9" 352 4 $24.95 $27.95978-0-3760-2067-3 Weber’s Smoke Flexi-bind IP 91⁄4" X 10" 192 4 $21.95 $23.95978-0-8487-3593-7 Cooking Light Way to Cook Grilling Flexi-bind IP 71⁄4" X 91⁄8" 320 4 $24.95 $27.95978-0-8487-3646-0 Cooking Light Big Book of Salads Flexi-bind IP 9" X 91⁄2" 288 4 $21.95 $23.95978-0-8487-3434-3 LODGE Cast Iron Cookbook Flexi-bind IP 75⁄16" X 95⁄8" 288 4 $24.95 $27.95



DiSPLAY PAGES


978-0-8487-0596-1 Sunset Western Garden Book of Landscaping Display 12 $299.40 $335.40 12-copy mixed floor display978-0-3760-3010-8 Sunset Western Garden Book of Landscaping Flexi-bind 2/11/14 81⁄4" X 103⁄4" 416 8 $29.95 $32.95978-0-3760-3920-0 The New Sunset Western Garden Book Flexi-bind IP 81⁄4" X 103⁄4" 768 4 $34.95 $38.95

978-0-8487-0589-3 Lodge Cast Iron Nation 12-copy floor display Display 12 $299.40 $335.40 978-0-8487-4226-3 Lodge Cast Iron Nation Flexi-bind 3/18/14 9" X 10" 288 12 $24.95 $27.95 978-0-8487-0590-9 Lodge Cast Iron Nation 5-copy counter display Display 5 $124.75 $139.75 978-0-8487-4226-3 Lodge Cast Iron Nation Flexi-bind 3/18/14 9" X 10" 288 5 $24.95 $27.95


978-0-8487-0114-7 Favorite Cookbooks Assortment #1 32-Copy Qtr. Pallet 4/2/13 32 $742.40 $832.60 Quarter Pallet Display Display 978-0-3760-2059-8 Weber’s Way to Grill Softcover IP 9" X 113⁄8" 320 4 $24.95 $27.50978-0-3760-2047-5 Weber’s Charcoal Grilling Softcover IP 83⁄8" X 107⁄8" 256 4 $19.95 $24.95978-0-8487-3738-2 Cooking Light Crave! Softcover IP 8" X 8" 336 4 $21.95 $23.95978-0-8487-3476-3 Cooking Light The Food Lover’s Healthy Habits Cookbook Flexi-bind IP 8" X 9" 352 4 $24.95 $27.95978-0-3760-2067-3 Weber’s Smoke Flexi-bind IP 91⁄4" X 10" 192 4 $21.95 $23.95978-0-8487-3593-7 Cooking Light Way to Cook Grilling Flexi-bind IP 71⁄4" X 91⁄8" 320 4 $24.95 $27.95978-0-8487-3646-0 Cooking Light Big Book of Salads Flexi-bind IP 9" X 91⁄2" 288 4 $21.95 $23.95978-0-8487-3434-3 LODGE Cast Iron Cookbook Flexi-bind IP 75⁄16" X 95⁄8" 288 4 $24.95 $27.95 978-0-8487-0116-1 Favorite Cookbooks Assortment #2 32-Copy Qtr. Pallet 4/9/13 32 $762.40 $846.40 Quarter Pallet Display Display 978-0-3760-2798-6 Weber’s New Real Grilling Flexi-bind 3/6/13 811⁄16" X 101⁄4" 336 4 $24.95 $27.95978-0-8487-3648-4 Southern Living All Fired Up Flexi-bind 3/15/13 9" X 10" 288 4 $24.95 $27.95978-0-8487-3738-2 Cooking Light Crave! Softcover IP 8" X 8" 336 4 $21.95 $23.95978-0-8487-3476-3 Cooking Light The Food Lover’s Healthy Habits Cookbook Flexi-bind IP 8" X 9" 352 4 $24.95 $27.95978-0-3760-2067-3 Weber’s Smoke Flexi-bind IP 91⁄4" X 10" 192 4 $21.95 $23.95978-0-8487-3593-7 Cooking Light Way to Cook Grilling Flexi-bind IP 71⁄4" X 91⁄8" 320 4 $24.95 $27.95978-0-8487-3646-0 Cooking Light Big Book of Salads Flexi-bind IP 9" X 91⁄2" 288 4 $21.95 $23.95978-0-8487-3434-3 LODGE Cast Iron Cookbook Flexi-bind IP 75⁄16" X 95⁄8" 288 4 $24.95 $27.95


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