atria cookbooks 2013 brochure
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7/30/2019 Atria Cookbooks 2013 Brochure
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AA Bk
2013 CkbkFlip over for recipes from achael ay, Carla Hall,Buddy Valastro, Jessica einfeld, and more!
PhotobyFrancesJanisch
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Week in a Day
Rachael Ray
Beating the Lunch Box Blues
JM Hirsch
Bake It, Dont Fake It!
Heather Bertinetti
Family Celebrations with the CakBuddy Valastro
The Cant Cook! Book
Jessica Seinfeld
Chloes Vegan Desserts
Chloe Coscarelli
Cooking with Love
Carla Hall
4 Ingredients
Kim McCosker
Callies Biscuits and Southern Tra
Carrie Morey
The RAWvolution Continues
Matt and Janabai Amsden
Eating for Two
Annabel Karmel
The FastDiet Cookbook
Mimi Spencer, Dr Sarah Schneker,
and Dr Michael Mosley
AA Bk 2013 C
Tbe CnTen
De fienD,thing brings people together lie food: bucets of golden fried
cen at a picnic, burgers sizzling on a BBQ, tarts and cooies
a baby shower, or luscious three-layer cae at a birthday party.
od is made to be shared, and over the next year, Atria Boos
be publishing a stellar list of cooboos, full of recipes and
as to help celebrate the most meaningful moments of your
feasts, family meals, dinner parties, and more.
thrilled to welcome several well-nown authors to Atrias
eady stellar cooboo list in 2013: Cae Boss buddy Valastro,
gan chef Chlo Coscarll, op Chef Carla Hall, and bestselling
hor Jssca ld all have gorgeous new boos coming
m Atria in the months ahead. now you wont be able to
st the mouthwatering recipes found in boos by Charleston-
sed Carr Mory of Callies Biscuits (a sensation in gourmet
rets nationwide) and Matt ad Jaaa msd (owners of
popular raw-food restaurants Euphoria Loves AWvolution inC and anta Monica). And weve teamed up with the brilliant
chal ay to create achael ay Boos, launching the imprint
h delightfully clever cooboos from Hathr brttt and
. Hrsch.
the following pages, youll get a pee at the snacs, treats,
d memorable meals we have in store. Whether you are a novice
he itchen or a culinary whiz, a carnivore or a vegan, looing
drop a few pounds or to bae the ultimate decadent dessert,
ve got the perfect boo for you. Beautifully pacaged and
y to use, these cooboos are sure to become trusted friends
your itchen.
help you mae the most of Atrias cooboo snea pee, please
e that on the bac of this brochure, weve shared some of our
orite recipes from our team of authors for you to try in your
n itchen. o re up the stove and enjoy a great meal on us!
n apptit from all of us at Atria Boos!
dith Curr
sident and Publisher
ia Publishing Group
JudithCurr
JudithCurr
aFeedbac@imonandchuster.com
Buffalo Wing Burgers
Cooking with Love
Carla Hall
Coconut Sorbet with Cashew Brittle
Chloes Vegan Desserts
Chloe Coscarelli
Apricot Vol Au Vonts
4 Ingredients: Kids
Kim McCosker
Roasted Asparagus with Lemon
The Cant Cook! Book
Jessica Seinfeld
Viet Cong Sea Bass
The FastDiet Cookbook
Mimi Spencer
PhotobyGregPowersPhotography
Photoby
RomasFoord
PhotobyJohnKernick
PhotobyStuartQuinnPhotography
PhotobyTeriLynFisher
Atrianhekitchen.com /AtriaBoos /AtriaBo
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lso avalaCHe
Th boo o
On sale June 5,2012
Trade Paper 9781451
7 38 X 9 18,336 pages
Ebook 978145165970
My ar M
On sale November 13
Hardcover 97814516
7 38 X 9 18,384 pages
Ebook 978145165974
CHe has a wildly successful career as a syndicated TV star, an iconic
Food Network TV personality, bestselling cookbook author, founder
and editorial director of her own lifestyle magazine, Every Day with
Rachael Ray, and founder of the Yum-o! organization.
W a Dayachael ay sal ctor 22, 2013Trade Paper 9781451659757 | 7 38 x 9 18,368 pages | $24.99 (Can.$28.99)
Ebook 9781451659764 | $14.99 (Can.$14.99)
You and your family can enjoy delicious meals all wee long
with achael ays newest companion cooboo to her
hit show on the Food Networ and the Cooing Channel.
n Week in a Day, complete with lavish photographs
throughout, achael shares ve seasons worth of recipes
featured on the show, offering tips for preparing a whole
wees worth of meals in a single day. Many of the recipes
also include Q codes lining you to achaels recipes.
Now, by cooing all your meals ahead of time, you wont
have to spend your evenings in the itchen when you
come home from a tough day. Week in a Dayhas allthe practical tips and delicious recipes to tae you from
Monday through unday with minimal effort!
Featuring
Q codes throughout with additional recipes and videos
to connect to achael
Full-color photographs throughout
hemes every wee to mae sure your taste buds never
get bored
Mareting
National print and online advertising campaign
National V, radio, and print publicity
Eight-city author tour
Cross promotion with Rachael Ray(daytime tal show)
Cross promotion with the authors websites:
achaelay.com, achaelayhow.com,
achaelayMagazine.com, and achael ays
e-newsletters
Cross promotion with the authors social media
achaelay.com /achaelay /achael_ayf
o
AuthorphotobyAndrewEccles/AllfoodphotosbyFrancesJanisch
Atrianhekitchen.com /AtriaBoos /AtriaBo
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RDCIg
RachaelRaybk
I believe that quality of life is less about whats in your bank account and
adventurous spiritwhether its getting lost among the locals when you trav
as trying a new recipe. I wanted to be able to showcase writers and authors wlive the good lifethat is the purpose of forming this imprint and the focus of m
ba it,Dot fa it!Heather Bertinetti sal novmr 19, 2013Hardcover 9781476735542 | 7 X 8,208 pages | $20.00 (Can.$22.99)
Ebook 9781476735566 | $9.99 (Can.$9.99)
Featuring
An introduction from achael ay
Foolproof methods and techniques
Advice on adjusting recipes to mae them your own
ecipes that are made 100% from scratch
16 page full-color insert lled with mouthwatering
photos of desserts
batg thuch box blus
M. Hirschsal ptmr 3, 2013Paper 9781476726724 | 7 38 X 7 38,192 pages | $18.00 (Can.$21.00)
k 9781476726731 | $11.99 (Can.$11.99)
eaturing
ntroduction by achael ay
80 delicious ideas for thining outside
he (lunch) box
ser-friendly photos with tips and ideas, not
ecipes, on what to pac and how to use leftovers
0 recipes for fast and avorful dinners
J.M. Hrsch is the national food editor
for he Associated Press. He blogs
about the trials and tribulations of his
sons lunches at LunchBoxBlues.com
and tweets as @JM_Hirsch. His previous
boos include High Flavor, Low Labor:
Reinventing Weeknight Cooking and
Venturesome Vegan Cooking.
LunchBoxBlues.com /JM_Hirsch
Hathr brttt is an award-winningexecutive pastry chef at Manhattan
restaurants Crown and he Lion. After
graduating from the Culinary nstitute
of America, Heather joined Gramercy
avern and, just two years later, Per e.
Heather was named inZagats 2011
30 Under 30: New Yors Hottest
Up-and-Comers.
/ChefHeatherBertinetti /ChefHMB
f
o
Allfoodphotosthispage
byMatthewMead
Allfoodphotosthispage
byLindaPugliese
PhotobyGusPhilippas
4 Atrianhekitchen.com /AtriaBoos /AtriaBo
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bDD VThe star of the hit TLC series
and author of the New York Times bestsellers
ke Boss and Baking with the Cake Boss, as well as Cooking Italian with the Cake Boss. He
owner of Carlos Bake Shop in Hoboken, and the Cake Boss factory in Jersey City, which
pplies stores around the country. Buddy lives with his wife and four children in New Jersey.
famly Clratoswth th Ca bossBuddy Valastro sal novmr 5, 2013Hardcover 9781451674330 | 7 38 X 9 18,272 pages | $30.00 (Can.$34.99)
Ebook 9781451674378 | $14.99 (Can.$14.99)
Besides being a master baer and fantastic coo, Buddy
Valastro is also a great host. He nows the ey to every
successful family dinner, gathering, or party: a fabulous
cae as the star attraction together with great food!
Clear, step-by-step instructions and photos will guide you
through recipes perfect for all generations and for every
occasionbirthday parties, anniversary parties, summer
barbeques, and feasts for the major holidays.
As he does in every boo, Buddy brings his characteristicwarmth and air to Family Celebrations with the
Cake Boss, sharing personal stories alongside cooing,
baing, and decorating tips. His charisma as well as his
delicious appetizers, dinners, and desserts mae this an
indispensable cooboo for every holiday and special
occasion. Whether youre cooing for six or sixty, these
delicious dishes from the Cae Boss will mae your next
family gathering an event to remember!
Featuring
Clear, step-by-step instructions guide you through recipes
perfect for all generations and for every occasion
100 great recipes with Buddys personal stories shared
alongside cooing, baing, and decorating tips
Full-color photographs throughout and step-by-step
instructional shots
Mareting
National V, radio, print, and online publicity
18-city bus tour
Cross promotion with authors V show, Cake Boss,
LC networ, and social media
Feature title in The Atria Baking Sampler, a free eboo
Cross promotion with The Essential Cake Boss
Cross promotion with Cae Boss baeware
CarlosBaery.com /BuddyValastro /CaeBossBuddy
lso avalalbDD V
esstal Ca
On sale October 1,2013
Trade Paper 9781476748
7 38 X 9 18,192 pages |
Ebook 9781476748030
A condensed,m ore affo
Baking with the Cake Bo
Ca bosstors ad cps
On sale November 2,2010
Hardcover 97814391835
7 14 X 8 316,272 pages |
Ebook 9781451609240 |
bag wth th
On sale November 1,2011
Hardcover 978143918352
7 38 X 9 18,352 pages | $
Ebook 978145162891 3
Coog itala
On sale November 6,2012
Hardcover 978145167430
7 38 X 9 18,384 pages | $
Ebook 978145167432 3
Photo
2012DiscoveryCommunications,
LLC.
f
o
r
Photo
2013MeyerCorporation
r details on
bakeware and decorating tools, visit CakeBossBaking.com
Photo
2013MeyerCorporation
PhotobyMarcusNilsson
Atrianhekitchen.com /AtriaBoos /AtriaBo
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JeiCeinfeD
he author of two New York Times bestselling
okbooks and the President and Founder
Baby Buggy, a non-prot organization
dicated to providing clothing and equipment
New Yorks families. She lives in New York
y with her husband and three children.
f
o
Allphotoonthispage
byJohnKernick
Th Cat Coo!booJessica einfeld sal ctor 8, 2013Spiral-Bound Paper Over Board 9781451662252 | 7 12 X 9,256 pages | $27.99 (Can.$32.00)
Ebook 9781451666328 | $14.99 (Can.$15.99)
Are you smart enough to dodge a telemareter yet clueless
as to how to chop a clove of garlic? Are you clever enough
to now how to forward an email but dont now the
difference between boiling and baing? ngenious enough
to operate nail clippers but not sure what a whis is? f you
are basically competent, then Jessica einfelds new boo
The Cant Cook! Bookis for you.
From stories about her grandmother and her seven-year-
old son, to comparisons of a blender and a blowdryer(if you can wor one, you can wor the other!), Jessicas
amusing anecdotes put the nervous coo at ease.
Elegantly designed and richly illustrated with gorgeous
photographs and digital watermars lining to videos of
Jessica cooing in her own home, The Cant Cook! Book
is perfect for anyone who wants to wean themselves
off tae-out meals and processed snacs and become
empowered in the itchen.
Featuring
ver 100 simple and healthy recipes
A spiral binding: it can lie at while you coo!
wenty-six digital watermars
throughout, lining to videos where
Jessica einfeld shows her readers
everything, from how to chop a clove
of garlic to how to carve a chicen
Guides to help even the most
terried coos get started, including
recommended itchen equipment,
grocery essentials, and suggested
itchen layouts
Gatefolds throughout
DotDelicious.com /Jesseinfeld /Jesseinfeld
Mareting
National television, radio, and print
Cross promotion with the authors
Cross promotion with the authors
on Faceboo and witter
Atrianhekitchen.com /AtriaBoos /AtriaBo
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f
o
r
C H is co-host of ABCs daily lifestylThe Chew. Carla rst won the hearts of fans nationwide on Bra
When she returned for Top Chef All-Stars, she went on to win
with her warmth, enthusiasm, and delicious food. Carla attend
de Cuisine in Maryland and is owner and executive chef of Alch
Hall, an artisan cookie company based out of Washington, DC.
Washington, DC, with her husband, Matthew Lyons, and steps
Coog wth ovCarla Hall sal novmr 12, 2013Trade Paper 9781451662207 | 7 38 X 9 18,256 pages | $18.00 (Can.$21.00)
Ebook 9781451662214 | $14.99 (Can.$17.99)
Hardcover 9781451662191 | 7 38 X 9 18,336 pages | $30.00 (Can.$34.99)
Now available in paperbac! n Cooking With Love, Carla
serves up recipes that revolutionize comfort food by using
fresh ingredients in her twists on tried-and-true classics.
From the outhern staple Down-Home Deviled Eggs with
moy Bacon to sily and light picy Carrot-Ginger oup
to the ultimate Chicen Pot Pie with buttery crust on the
bottom to her Grannys unforgettably luscious Five-Flavor
Pound Cae, Carlas beautiful, avorful recipes are so deeply
satisfying, theyll become family favorites in your itchen.
Carla believes that the only way to mae truly comfortingfood is to coo it from the heart. And she does it by maing
the most of seasonal, whole ingredients while eeping
preparation easy and getting reliable, accurate results.
Featuring
50 full-color photos throughout
ver 100 fantastic recipes
Culinary basics and itchen tips as well as funny,
poignant tales of Carlas own experiences
Mareting
Cross promotion with the authors V show, The Chew
Cross promotion with the authors website, social media,
and cooie company, Alchemy by Carla Hall
Feature title in The Atria Baking Sampler, a free eboo
CarlaHall.com /CarlaHall /CarlaHall
flp th rochur
or a rcp
rom Chlo!
CHe CCeiwon rst place in theFood Networks Cupcake Wars, making her the rst vegan to win on a Food
Network competition. Chloe is a graduate of the Natural Gourmet Institute of
Health and Culinary Arts NYC, the University of California, Berkeley, as well as
Cornell Universitys Plant-Based Nutrition Program. She lives in Los Angeles.
Chlos Vga Dssrtshloe Coscarelli
sal fruary 19, 2013Paper 9781451636765 | 7 38 X 9 18,272 pages | $19.99 (Can.$22.99)
k 9781451636772 | $14.56 (Can.$11.99)
ef Chloes rst all-dessert cooboo, Chloes Vegan
sserts, will satisfy your sweet tooth from morning to
ht with more than 100 recipes for caes and cupcaes,
cream and doughnuts and piesand you just will not
eve these delicious dishes are vegan!
ahead and lic that spoonthere are no worries when
u bae vegan! With gorgeous color photography, clever
s, and a comprehensive section on vegan baing basics
get you started, Chloes Vegan Desserts will be your
w vegan dessert bible.
eaturing
Gorgeous color photography
A comprehensive section on vegan baing basics
ull color throughout with French aps
More than 100 delicious dessert recipes
areting
National television, print, radio, and online publicity
Cross promotion with authors website and social media
eature title in The Atria Baking Sampler, a free eboo
fChloe.com /ChloeCoscarelli /ChloeCoscarelli
A avaa f
Chloe CosCArelli
Chlos ktch
On sale March 6,2012
Trade Paper 9781451636741
7 38 X 9 18,288 pages | $19.99 (Can.$22.99)
Ebook 978145163675 8 | $14.56 (Can.$16.9 9)
rgal eoos
Chlos VgaChocolat Classcs
(from Chlos ktch)
On sale November 20,2012
9781476717845 | 32 pages | $0.99 (Can.$1.99)
Chlos Quc-d-easyVga Party foods(from Chlos ktch)
On sale November 20,2012
9781476717852 | 32 pages | $0.99 (Can.$1.99)
PhotobyMikiDuisterhof
PhotobyMatthewD.
Lyons
FoodphotosbyGregPowersPhotography
Atrianhekitchen.com /AtriaBoos /AtriaBoo0
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4 igrdts kds sal ugust 27, 2013Trade Paper 97814516 77997 | 8 38 X 8 38,208 pages | $16.00 (Can.$18.99)
Ebook 9781451678000 | $10.93 (Can.$10.93)
kim McCoser has applied her simple, budget-minded
approach to cooing for ids. hin paghetti Cupcaes,
Partysicles, Dinosaur Eggs, Pizzadillas, and aco Popcorn.
hin smiles, fun, and full tummies for even the fussiest
eaters. hin fewer ingredients, fewer utensils, less
cleanup, and more time spent with family. 4 Ingredients
Kids is sure to become a go-to guide for busy parents, full
of recipes ids will as for time and again.
Featuring
Gorgeous full-color photography
More than eighty recipes
Helpful sections on healthy eating habits, itchen safetyand hygiene, and loads of party ideas, all tested by kims
three young sons.
Delicious recipes that require only four ingredients
and that are designed to excite ids and encourage
participation
4ngredients.com.au /4ngredientsPage /4ngredients
igrdts Pot, bowl
m McCosersal fruary 12, 2013
Paper 9781451678031 | 8 38 X 8 38,208 pages | $15.00 (Can.$17.00)
k 9781451678048 | $10.93 (Can.$11.99)
e Pot, One Bowlis a gloriously ingenious collection
weet and savory dishes full of fresh, easy-to-nd
redientsno more than four in each recipethat only
uire one pot and one bowl. hat means less cleanup and
re time enjoying life and delicious food with the friends
d family you love. With One Pot, One Bowl, life just got
ierand a whole lot more delicious.
eaturing
Gorgeous full-color photography
More than eighty recipes
kiM McCkee author of 4 Ingredients Christmas, 4 Ingredients One Pot, One
l, and, with Rachael Bermingham, 4 Ingredients, and 4 Ingredientsen-Free. She lives in Queensland, Australia, with her family.
lso avalal romkiM McCke
4 igrdts Glut-fr
On sale March 20,2012
Trade Paper 9781451635713
6 X 9,304 pages | $15.00 (Can.$17.00)
Ebook 9781451635737 | $10.93 (Can.$16.99)
4 igrdts HC/TP
On sale April 24,2012
Trade Paper 9781451635157
6 X 9,288 pages | $15.00 (Can.$17.00)
On sale March 29,2011
Ebook 9781451635164 | $10.93 (Can.$16.99)Paper Over Board 9781451635140
6 X 9,288 pages | $18.00 (Can.$19.99)
bay bowl
On sale October 16,2012
Trade Paper 9781451678093
6 X 9,160 pages | $15.00 (Can.$17.00)
Ebook 9781451678109 | $10.93 (Can.$11.99)
4 igrdts
On sale October 23,2
Trade Paper 9781451
8 38 X 8 38,192 page
Ebook 97814516780
rgal eo
30 Days o ChWth 4 igrd
On sale June 25,201
Ebook 97814767380
64 pages | $2.99 (C
30 Days o VWth 4 igrd
On sale June 25,201
Ebook,97814767380
64 pages | $2.99 (C
30 Days o ChWth 4 igrd
On sale June 25,201
Ebook 97814767380
65 pages | $2.99 (C
PhotobyMeganSlade
PhotobyStuartQuinnPhotography
2 Atrianhekitchen.com /AtriaBoos /AtriaBo
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flp th rochur
or a rcp
rom Call!
Th WvolutoCotusMatt and Janabai Amsden sal July 30, 2013Hardcover 9781451687002 | 7 38 X 9 18,288 pages | $30.00 (Can.$34.99)
Ebook 9781451687026 | $14.99 (Can.$14.99)
World renowned raw food chefs Matt and Janabai Amsden
and their caf, Euphoria Loves AWvolution (EL), have
been at the center of the health food community in L.A. for
the last decade. n 2006, Matt published his rst cooboo,
RAWvolution, and in 2011, they opened the AWvolution
Cafe in New Yor Citys East Village. heir food is wildly
popular among celebrities; rlando Bloom, Pamela
Anderson, usan arandon, Alicia ilverstone, and Cher are
among the many who swear by AWvolution.
With benets including greater energy and focus, weight
loss, increased vitamin intae, and improvement in overall
health, The RAWvolution Continues is the perfect itchen
companion for vegetarians, vegans, and raw foodies
everywhere.
Featuring
ver 150 delicious raw food recipes
Beautiful 4-color photography throughout
An introduction outlining Matt and Janabais philosophy
An explanation of the raw food movement and its history
ips on how to stoc your raw food pantry
ecipes for breafasts, smoothies, soups, appetizers,
entrees, desserts, and ids meals
ample menus
ips on how to travel and eat raw
A comprehensive glossary of terms
AWvolution.com EuphoriaLovesAWvolution.com
/EuphoriaLovesAWvolution /AWvolution
Calls bscuts adouthr Tradtosarrie Morey
sal ctor 15, 2013cover 9781476713212 | 7 38 X 9 18,288 pages | $30.00 (Can.$34.99)
k 9781476713236 | $14.99 (Can.$17.99)
scribed as full of outhern goodness (Saveur), a sweet
urn to gentility (Daily Candy), and as delicious as
u can get without visiting your grandmother (Country
ing), Carrie Moreys biscuits are the iconic outhern
ple and a gateway food to all outhern cuisine. Her
oboo shares not only her love of cooing, but stories
out traditional and modern outhern foods and more
n seventy-ve recipes for everything from her beloved
cuits to maple por, roasted chicen, deviled eggs,
eberry and peach cobbler, and chess pie.
th Callies Biscuits and Southern Traditions, now you
n mae Carries ay, tender, buttery, award-winning
cuits and expertly re-create the taste of the past.
eaturing
More than 75 recipes
Gorgeous full-color photography throughout
ow Carrie developed her new taes on favorite
eritage dishes
Carries stories of growing up in Charleston, learning
o coo from great outhern matriarchs, including her
mother, a celebrated Charleston caterer
ips on how Carrie grew her business
Carries award-winning biscuit and baing secrets
esBiscuits.com /CalliesBiscuitsPimentoCheese
CalliesBiscuits /CalliesBiscuits
Cie Me, daughter of Callie White, foundedCallies Charleston Biscuits in 2005 with the goal of making her mothers
delicious biscuits accessible across the country. Touted by the Todayshow,
Saveur, Food & Wine,Southern Living, The New York Times, and Oprah, her
biscuits and pimento cheese collection are sold at high-end retail stores all
over the country. Carrie lives in Charleston, South Carolina, with her husband
and daughters.
f
o
M
MTT MDen is the author of RAWvolutionGourmet Living Cuisine and is one of the worlds premier raw f
Jnbi MDen founded the EuphoL.A.s rst raw food lifestyle store, in 2004. They live with their
Cochise and Guthrie, in Topanga, California.
PhotobyAngieMosier
PhotobyBenarGeer
FoodphotosbyAngieMosier
FoodphotosbyAndreaGmezRomero
Atrianhekitchen.com /AtriaBoos /AtriaBo
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for bas
Top 100 bay Purs
On sale March 20,2006
Paper Over Board 9780743289573
7 12 X 7 12,128 pages | $16.99 (Can.$19.9 9)
Ebook 9781439183540 | $11.76 (Can.$16.99)
Th Halthy bay Mal Plar
On sale April 17,2012
Paper Over Board 9781451665598
7 12 X 7 12,208 pages | $18.00 (Can.$21.00)
Top 100 fgr foods
On sale February 9,2010
Paper Over Board 9780743493710
7 12 X 7 12,160 pages | $18.00 (Can.$22.0 0)
Ebook 9781439164952 | $12.46 (Can.$16.99)
uproods
On sale January 4,2011
Trade Paper 9780743275248
9 14 X 9 14,192 pages | $17.99 (Can.$21.0 0)
Ebook 9781439183854 | $13.11 (Can.$16.99)
for Toddlrs
Th fussy eatrs cp boo
On sale September 2,2008
Paper Over Board 9781416578765
7 1532 X 9 1116,224 pages | $23.00 (Can.$26. 99)
Ebook 9781416578819 | $15.99 (Can.$18.99)
for Chldr
uch box
On sale Decembe
Paper Over Board
7 12 X 7 12,128 pa
Ebook 978141656
Prcss Pa
On sale October 2
Hardcover 978143
7 12 X 7 12,160 pa
Ebook 978143919
Top 100 Pa
On Sale August 9,
Hardcover 978145
7 12 X 7 12,144 pa
Ebook 978145160
favort fa
On sale March 6,2Trade Paper 9780
9 14 X 9 14,192 pa
Ebook 978143919
rgal e
Complt
On sale March 16
Ebook 978141654
$11.99 (Can.$11
eatg or TwoAnnabel karmel sal ugust 6, 2013Hardcover 9781476729756 | 7 12 X 7 12,192 pages | $23.00 (Can.$27.00)
Ebook 9781476729770 | $10.99 (Can.$10.99)
When it comes to cravings, nutrition, and vitamin
supplements, every mom-to-be needs to now how to
maintain a safe, balanced diet for herself and her baby. For
the rst time, child nutrition expert Annabel karmel brings
her nowledge and experience to expectant mothers, guiding
you through each stage of your pregnancy. From foods that
promote conception and ideas for avoiding morning sicness,
to the best eating habits to combat sleeplessness, anemia,
and heartburn, Annabel leads you through your pregnancy
and beyond, even suggesting meals to mae and freeze for
when you have your new baby!
With karmels specialized advice, Eating for Two will give
you the nowledge and condence that you are eating the
best possible diet for you and your developing baby.
Featuring
More than ninety fabulous recipes
ver 100 beautiful full-color photographs throughout
Practical tips and advice on what to eat and what to avoid
for expectant mothers
Annabelkarmel.us /AnnabelkarmelUA /Annabelkarmel
nnbekMeis the bestselling author of twenty-ve books on
nutrition and cooking for babies, children, and
the whole family. A mother of three and the UKs
leading expert on feeding children, Annabel has
apeared on the Todayshow, the CBS Early Show,
and The View.
A avaa f AnnAbel KArmel
AuthorphotobyMichaelBirt
AllfoodphotosbyDavidKing
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flp th rochur
or a rcp rom
The FastDiet Cookbook!
A avaa f
Dr. miChAel mosley
& mimi spenCer
Th fastDt
by Dr.Michael Mosley & Mimi Spencer
On sale February 26,2013
Hardcover 9781476734941
5 12 X 8 38,224 pages | $24.00 (Can.$27.9 9)
Ebook 9781476734965 | $11.99 (Can.$14.99)
Th fastDtpash edto
by Dr.Michael Mosley & Mimi Spencer
On sale July 2,2013
Trade Paper 9781476747538
5 12 X 8 38,240 pages | $16.99 (Can.$18.9 9)
Ebook 9781476747705
240 pages | $10.93 (Can.$10 .93)
THe fTDieT became an instant international bestseller with a powerful,e-changing message: that its possible to lose weight, reduce your risk of diabetes, cardio-
ascular disease, and cancer, all while eating what you normally eat ve days a week. You simply
ut your caloric intake two days a week500 calories for women, 600 for men. But as author
r. Michael Mosley said, Its not really fasting. Its just a break from your normal routine.
h fastDt Coooomi pencer with Dr. arah chener
oreword by Dr. Michael Mosleysal July 2, 2013
cover 9781476749198 | 7 38 x 9 18,256 pages | $25.99 (Can.$29.99)
Paper 9781476749860 | 7 38 x 9 18,256 pages | $19.99 (Can.$22.99)
k 9781476749204 | $11.99 (Can.$11.99)
s fabulous new cooboo offers recipes to enable you
ncorporate the FastDiet into your daily life. anging
m simple breafasts to leisurely suppers, the recipes
all expertly balanced and calorie-counted by FastDiet
author Mimi pencer (a devotee of the diet herself!) and
ritionist Dr. arah chener. From soups to meat dishes
delicious sh-based meals, the recipes are designed to
you up and stave off hungereven though none are
er 500 calories.
s boo is an essential companion to The FastDiet.
th The FastDiet Cookbookyou will never have to worry
out planning your Fast Days again!
eaturing
ver 150 carefully crafted, nutritious, low-calorie
ecipes to enable you to incorporate the FastDiet into
our daily life
Detailed menu plans and plenty of encouraging tips
ncluding itchen-cupboard essentials, the latest
utritional advice and a whole section of speedy meals
or busy days
An introduction
o the FastDiet
etailing its many
cientically-
aced health
enets and the
ransformative
esults
Hav a mal oFlip over for refrom Atria Boo2013 Cooboo
PhotobyFrancesJanisch
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KES 24 COOKIES
GeDienT
ooing spray
pound (4 stics) cold butter, cubed
4 cup confectioners sugar
14 cups all-purpose our
12 cups unsweetened shredded coconut
2 teaspoon osher salt
tablespoon vanilla extract
ranulated sugar, for sprinling
Every year mae this recipe just as summertime hits. he
buttery texture maes it a great accompaniment for creamy
desserts, lie panna cotta or ice cream. Use this dough as abase for a tart or just as it is. his buttery cooie is delicious
either way.
MeTHD
1. Preheat the oven to 325F. Lightly coat a baing sheet
with cooing spray.
2. n a stand mixer tted with the paddle attachment,
cream the butter and confectioners sugar until
softened. Beat in the our, coconut, salt, and vanilla until
combined.
3. oll out to a rectangle 12 inch thic and cut the dough
into bars 2 12 inches long by 1 inch wide. ransfer the
bars to the baing sheet. prinle granulated sugar on
top and bae for 10 minutes. otate the pan front to
bae and continue to bae light golden brown, about
5 minutes longer. Cool the cooies on a cooling rac.
CHef iT P!
A really easy way to fancy-up shortbread is to use a
shortbread mold. he shortbread you see in the photo was
made in an 11 12inch round mold with a heart design. he
mold is also scored for perfect portioning of the cooie. Just
press the dough into the mold with your ngertips and bae
until light golden brown. heres nothing lie a baing tool
that does all the decorating wor for you!
An excerpt from
ba it, Dot fa it!Heather Bertinetti
sal novmr 19, 2013Hardcover 9781476735542
7 X 8,208 pages | $20.00 (Can.$22.99)
Ebook 9781476735566 | $9.99 (Can.$9.99)
Cocout hortrad
inGeDienT
cant 2 ounces instant couscous
3 tablespoons boiling water
1 teaspoon lemon juice
1 teaspoon mirin
2 scallions (green onions), sliced on a diagonal
3 cherry tomatoes, quartered
1 small zucchini, nely chopped
2 tablespoons pine nuts
1 teaspoon sesame seeds
alt and pepper
A handful of at-leaf parsley, chopped
3 ounces ready-marinated tofu
his is a complete and lling bowl of foodea
and attractive, to boot. he couscous here br
dimension, but if you mae it with bulgur whe
couscous, your G and GL scores will fall*.
MeTHD
1. Place the couscous in a bowl and add th
Cover and set aside for 5 minutes. When
through and add the remaining ingredien
and fold gently.
Calorie count: 355 Prep time:10 minutes
Nutritional Bonus: his supper provides near
womans recommended daily amount of iron.
*here is good evidence that restricting your calorie intae
your carbohydrate intae, for a couple of days a wee will
sensitivity and cut levels of circulating insulin. he recipes i
Cookbookare based on that approach, referencing the gly
glycemic load (GL) of the ingredients. he G rating measu
food on blood sugar relative to pure glucose (which score
into account how much of carbohydrate is in a food. Water
has a high G but a relatively low GL, as its mostly water.
An excerpt from
Th fastDt CooooMimi pencer withDr. arah chenerForeword by Dr. Michael Mosley
sal July 2, 2013Hardcover 9781476749198
7 38 x 9 18,256 pages | $25.99 (Can.$29.99)
Trade Paper 9781476749860
7 38 x 9 18,256 pages | $19.99 (Can.$22.99)
Ebook 9781476749204 | $11.99 (Can.$11.99)
Couscous Wth mo d Mr
PhotobyRomasFoord
PhotobyLindaPugliese
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RVES 6
EP TIME: 5 MINUTES
OK TIME: 5 TO 7 MINUTES
GeDienT
cups heavy cream
tablespoons sugar
2 cup Hersheys syrup
tablespoon sifted cocoa powder
tablespoon crme de cacao
ts not often that the Valastros tae their hats off to
another persons dessert, but Joe Par Casino was such a
terric chef that we had to give it up even for the sweetstuff he served at his catering hall. his chocolate mousse
was part of all the Venetian Hours, when a dessert buffet
was served, at the Par Casino. When we were ids,
my cousin Franie and used to run around eating as
many servings as we could get our hands on. ts hard
to believe its made with plain old Hersheys syrup, but it
really is a heavenly mousse with the chocolate and cream
in perfect balance.
MeTHD
1. n a chilled bowl, whip the heavy cream and sugar with
a hand mixer until stiff peasform. Use a rubber spatula
to fold in the chocolate syrup, cocoa powder, and crme
de cacao.
2. Divide among 6 glass bowls and chill for 1 hour, or up to
4 hours, to let the cream set. erve chilled.
An excerpt from
Coog itala
wth th Ca bossBuddy Valastro
sal novmr 6, 2012
Hardcover 9781451674309
7 38 X 9 18,384 pages | $30.00 (Can.$30. 00)
Ebook 978145167432 3 | $14.99 (Can.$15.99)
os Chocolat Mouss
Photo2
012DiscoveryCommunications,LLC.
PhotobyMikiDuisterhof
MAKES ABOUT FORTY-SIX 2 12-INCH COOKIES
Ckie
2 cups all-purpose our
12 teaspoon baing powder
14 teaspoon salt
34 cup vegan margarine
1 cup powdered sugar
12 cup brown sugar
4 tablespoons dar rum
2 teaspoons pure peppermint extract
2 tablespoons lime zest (about 2 or 3 limes)
34 cup semisweet chocolate chips (dairy-free)
TPPinG (optoal)
12 cup granulated sugar
Zest of 1 lime
his recipe mash-up combines the best eleme
and chocolate chip cooies in one! he lime ze
green ecs to an otherwise seemingly averagthese at your next coctail party for a sweet su
MeTHD
1. o mae the cooies: Preheat oven to 35
large baing sheets with parchment pape
2. n a medium bowl, whis together our,
and salt.
3. Using a stand or hand mixer, beat marga
and uffy. Add powdered sugar, brown s
mint extract, and beat until combined. M
mixture 12 cup at a time, then add zest a
chips. Mix until combined.
4. o mae the topping: Combine sugar and
small bowl.
5. o bae the cooies: coop about 1 roun
of dough at a time, and roll each scoop i
Place on the prepared baing sheets, do
leaving about 2 inches between each sco
cooies, gently atten the dough with th
hand. For softer cooies, leave the scoop
about 12 minutes, or until the edges are l
Let cool on the pan.
An excerpt from
Chlos Vga DssrtsChloe Coscarelli
sal fruary 19, 2013Trade Paper 9781451636765
7 38 X 9 18,272 pages | $19.99 (Can.$22.99)
Ebook 9781451636772 | $14.56 (Can.$11.99)
Mojto Chocolat Chp Coos
PhotobyTeriLynFisher
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RVES 4
GeDienT
2 small butternut squash or 1 acorn squash,
eeled and sliced into 14-inch thic rounds
V (extra-virgin olive oil), for drizzling
few grates of nutmeg
osher salt and pepper
tablespoons (12 stic) butter
2 sage leaves
pound ground veal
2 pound ground beef chuc
large clove garlic, grated or pasted
handful of grated Parmigiano-eggiano cheese
2 to 34 pound Fontina Val dAosta or other
ontina cheese or aleggio cheese, sliced
ood-quality honey
sesame brioche rolls, split and lightly toasted
MeTHD
1. Preheat the oven to 425F.
2. Lightly coat the squash slices with EV. eason with
the nutmeg, salt, and pepper and spread the rings out
on a baing sheet. oast until tender and browned at
the edges, 18 to 22 minutes.
3. Meanwhile, heat the butter in a sillet over medium heat
until it foams. ncrease the heat a touch and add the
sage leaves. Coo until crisp. ransfer to paper towels
to drain. Chop the sag e leaves and reserve the browned
butter separately.
4. n a large bowl, combine the veal and beef with the
chopped crispy sage, garlic, and Parmigiano-eggiano;
season with salt and pepper and mix thoroughly. core
the mixture into 4 equal pieces and form them into
patties slightly thinner at the center than at the edges for
even cooing and to ensure a at surface (burgers plump
as they coo). Drizzle the patties with EV.
5. Heat a griddle or large cast-iron sillet over medium-
high heat. Coo the burgers, ipping once and basting
with the reserved sage butter, 10 minutes for medium
(adjust the cooing time for rarer or more well done
burgers).
6. op the burgers with Fontina during t he last minute or
two of cooing, tenting the pan with aluminum foil, ifyou lie, to help melt the cheese.
7. Drizzle the cooed squash with honey. Place the burgers
on the roll bottoms and top with the squash. et the bun
tops in place.
An excerpt from
Th boo o burgrachael ay
sal Ju 5, 2012
Trade Paper 9781451659696
7 38 X 9 18,336 pages | $24.99 (Can.$28.9 9)
Ebook 9781451659702 | $16.99 (Can.$14.99)
ag-ctd burgrsth fota ad oastd quash
PhotobyAndrewEccles
PhotobyRomulaA.
Hayes
ACTUAL WORK TIME: 10 MINUTES
TOTAL TIME: 1 HOUR 10 MINUTES
YIELD: 4 SIDES OR 2 MAIN DISHES
inGeDienT
1 large eggplant (about 1 12 lbs.)
4 cloves garlic
1 pint cherry or grape tomatoes
6 sprigs thyme
12 c. e.v. olive oil
34 tsp. osher salt
14 tsp. crushed red pepper
14 tsp. freshly ground blac pepper
T neeDeD
2 12 - to 3-qt. baing dish
cutting board
chefs nife
measuring cups and spoons
large spoon
itchen timer
Cooing eggplant seems difcult and labor
it? Well, here its not. You can also spread th
crusty country bread or use as a pasta sauc
Buy eggplant that is smooth-sinned, even
without soft spots. tore in the refrigerator
DN PNC: Cutting the eggplant into c
promise.
MeTHD
1. Heat the oven (with the oven rac in th
400F. Wash the eggplant. Cut off and
Next, cut the eggplant into 1-inch-thic
2 rounds at a time , then cut into 1-in
the garlic and peel.
2. Place the eggplant and garlic in a 2 12-
dish. Wash the tomatoes and thyme an
Drizzle with the oil and sprinle with the
and blac pepper (about 12 turns on a p
together with your hands until the eggp
with oil (a little overcrowding
in the dish is oay).
3. oast until the eggplant is
really soft and tender, 50 to
60 minutes. (et your timer,
and at 40 minutes, give thevegetables a quic stir.)
An excerpt from
Th Cat Coo! booJessica einfeld
sal ctor 8, 2013Spiral-Bound Paper Over Board 9781451662252
7 12 X 9,256 pages | $27.99 (Can.$32.00)
Ebook 9781451666328 | $14.99 (Can.$15.99)
oastd eggplat & Chrry Toma
PhotobyJohnKernick
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RVES 8
GeDienT
pounds smoed turey wings
teaspoon minced garlic
teaspoon crushed red chile aes
quarts water
pounds collard greens, rinsed and dried
pounds ale, rinsed and dried
osher salt and freshly ground blac pepper
No outhern meal i s complete without greens. raditionally,
theyre simmered long and slow until melty and soft. love em
that way, but actually prefer a little bite to themboth in theirmustardy avor and hearty leafy texture.
Growing up in the outh, l earned that the greens were
sometimes besides the point. he pot lierthe leftover
cooing brothis what really matters, at least as much as the
greens themselves. raditionally, salt por simmers alongside
the greens to avor the lier. use smoed turey wings to get
a broth thats just as tasty but has even more complex gamey,
savory avors. Be sure to serve this with illet Cornbread for
sopping. And save any leftover lier to mae soup.
MeTHD
1. n a large pot, combine the turey, garlic, chile aes,
and water. Bring to a boil over high heat, then reduce
the heat to simmer for 30 minutes.
2. Meanwhile, prepare the greens: Woring in batches,
hold the stems of the collards with one hand and the
leaves with the other, folding up the leaves together lie
the wings on a buttery. Pull the leaves down, leaving
the stem clean. f the leaves are really large, cut them
down the center. tac a few leaves, then roll them lie
a cigar. lice the roll into thin shreds. epeat with the
remaining collard leaves, then with the ale.
3. Add the sliced greens to the pot and simmer until tender,
about 20 minutes. eason to taste with salt and pepper.
4. emove the wings and let cool until you can handle
them. Pull the meat from the wings, discard the bones,
and return the meat to the pot. erve hot.
An excerpt from
Coog wth ovCarla Hall
sal novmr 12, 2013Trade Paper 9781451662207
7 38 X 9 18,256 pages | $18.00 (Can.$21.00)
Ebook 9781451662214 | $14.99 (Can.$17.99)
Hardcover 9781451662191
7 38 X 9 18,336 pages | $30.00 (Can.$34.99)
Coutry Grs
MAKES ABOUT 10 2-INCH BISCUITS
inGeDienT
2 cups self-rising our, White Lily brand preferred,
plus more for dusting
4 tablespoons room-temperature butter,
cut into small cubes
14 cup room-temperature cream cheese
34 cup whole buttermil
1 tablespoon melted butter
his is the recipe that started it all. itting in my
mothers itchen and watching her prepare the
pans of these highly sought-after, melt-in-your-
mouth bites of goodness for her catering business
gave me the lightning bolt of inspiration for Callies
Charleston Biscuits. t too some convincing to
persuade my mother that a biscuit business was a
good idea. he was under the impression people
still made their own biscuits! dont thin she ever
dreamed that in a matter of a few short years, wed
be maing 65,000 biscuits a month and d be
featured on The Martha Stewart Show.
MeTHD
1. Preheat oven to 500F.
2. Measure our into a large bowl.
3. ncorporate the butter and then the che
our, using your ngers to cut the but
into the our until the mixture resemble
cheese. t will be chuny with some loos
4. Mae a well in the center of the our mi
5. Add the buttermil and using your hand
into the buttermil. he dough will be w
mixture messy.
6. prinle our on top of the dough in the
a rubber spatula around inside of the bo
a separation between the dough and th
bowl. hen sprinle a bit more our in t
7. Flour a at surface or a exible baing m
hen with force dump the dough from t
middle of the surface.
8. Flour the top of the dough and the rolli
9. oll out the dough to a 12-inch thicness.
necessarythe less you mess with the do
10. Flour a 2-inch round metal biscuit cutter
tart from the edge of the rolled-out do
straight through the dough with the cutt
long as the dough stays wet inside, you our as you need to handle the dough o
11. Place biscuits in a cast iron sillet or ba
their sides touching.
12. Brush with melted butter.
13. educe oven temperature to 425F and
minutes, rotating the pan once while ba
An excerpt from
Calls bscuts ad
outhr TradtosCarrie Morey
sal ctor 15, 2013Hardcover 9781476713212
7 38 X 9 18,288 pages | $30.00 (Can.$34.99)
Ebook 9781476713236 | $14.99 (Can.$14.99)
Calls Classc buttrml bscut
PhotobyGregPowersPhotography
PhotobyAngieMosier
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MAKES 1 TO 2 SERVINGS
f P
1 12 cups coconut water
1 12 cups cucumber juice
(requires 1 to 2 large cucumbers)
14 cup watercress juice
2 tablespoons fresh lemon juice
2 tablespoons ax oil
2 tablespoons Dr. chulzes uperfood powder
1 12 tablespoons olive oil
1 12 tablespoons coconut aminos
12-inch piece peeled fresh ginger
2 cloves garlic, peeled
1 teaspoon curry powder
12 teaspoon sea salt
Pinch cayenne
Pinch turmeric
GniHe
Cucumber, peeled and chopped
Cilantro, stemmed
Avocado, cubed
Nori, torn into strips
his is the most popular dish at our caf. t
Dr. chulzes uperfood powder, nori, avoca
cilantro, and turmeric. t was originally an im
from a staff member. ver the years it has
now has become a communal creation that
community enjoys.
MeTHD
1. n a high speed blender, combine all of
and blend until smooth.
2. Add the chopped garnishes in the qua
prefer and serve.
An excerpt from
Th Wvoluto
CotusMatt and JanabaiAmsden
sal July 30, 2013Hardcover 9781451687002
7 38 X 9 18,288 pages | $30.00 (Can.$34.99)
Ebook 9781451687026 | $14.99 (Can.$14.99)
uprood oup
PPETIzERS
uperfood oup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28An excerpt from The RAWvolution Continues by Matt and Janabai Amsden
DES
Country Greens. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27An excerpt from Cooking with Love by Carla Hall
Callies Classic Buttermil Biscuits. . . . . . . . . . . . . . . . . .26An excerpt from Callies Biscuits and Southern Traditions by Carrie Morey
NTRE
age-cented Burgers with Fontina and oasted quash. . . . 2 5An excerpt from The Book of Burgerby achael ay
oasted Eggplant & Cherry omatoes. . . . . . . . . . . . . .24An excerpt from The Cant Cook! Bookby Jessica einfeld
ESSERT
Joes Chocolate Mousse . . . . . . . . . . . . . . . . . . . . . . . . . . .23An excerpt from Cooking Italian with the Cake Boss by Buddy Valastro
Mojito Chocolate Chip Cooies . . . . . . . . . . . . . . . . . . . .22An excerpt from Chloes Vegan Desserts by Chloe Coscarelli
Coconut hortbread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21An excerpt from Bake It, Dont Fake It!by Heather Bertinetti
EALTHY EATING AND CALORIE-COUNTING
Couscous with Lemon and ofu. . . . . . . . . . . . . . . . . . . 20An excerpt from The FastDiet Cookbookby Mimi pencer with Dr. arah chener
Foreword by Dr. Michael Mosley
ght 2013 Atria Books
re entries list the suggested cover price. The suggested cover price will be printed on the jacket of the books listed i n this brochure. The suggested brochure retail price will also appear on the jackets,
will appear in a simple code. Bookse llers, wholesalers, and libraries will purchase books from Simon & Schuster at the suggested brochure retail price less their e arned discounts. All resellers are free to
any price they choose for books.
sizes, page counts, months of publication, and publishers suggested brochure retail and cover prices shown in this brochure should be considered tentative and subject to change without notice.
are subject to acceptance and availability.
ooks is a trademark of Simon & Schuster, Inc.
PhotobyAndreaGmezRomero
A Bk in THe kiTCHen
Tbe fCnTenT
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AA Bk
in THe kiTCHenHave a meal on us! Flip over for more
information about Atria Boos 2013 Coobo
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