ATRIA BOOKS
2013 COOKBOOKS
Photo by Frances Janisch
Flip over for recipes from Rachael Ray, Carla Hall,
Buddy Valastro, Jessica Seinfeld, and more!
DEAR FRIEND,
Buffalo Wing Burgers
Cooking with Love
Carla Hall
Coconut Sorbet with Cashew Brittle
Chloe’s Vegan Desserts
Chloe Coscarelli
Photo by Teri Lyn Fisher
I’m thrilled to welcome several well-known authors to Atria’s
already stellar cookbook list in 2013: Cake Boss Buddy Valastro,
vegan chef Chloe Coscarelli, Top Chef Carla Hall, and bestselling
author Jessica Seinfeld all have gorgeous new books coming
from Atria in the months ahead. I know you won’t be able to
resist the mouthwatering recipes found in books by Charlestonbased Carrie Morey of Callie’s Biscuits (a sensation in gourmet
markets nationwide) and Matt and Janabai Amsden (owners of
the popular raw-food restaurants Euphoria Loves RAWvolution in
NYC and Santa Monica). And we’ve teamed up with the brilliant
Rachael Ray to create Rachael Ray Books, launching the imprint
with delightfully clever cookbooks from Heather Bertinetti and
J.M. Hirsch.
Photo by Greg Powers Photography
Nothing brings people together like food: buckets of golden fried
chicken at a picnic, burgers sizzling on a BBQ, tarts and cookies
at a baby shower, or luscious three-layer cake at a birthday party.
Food is made to be shared, and over the next year, Atria Books
will be publishing a stellar list of cookbooks, full of recipes and
ideas to help celebrate the most meaningful moments of your
life—feasts, family meals, dinner parties, and more.
On the following pages, you’ll get a peek at the snacks, treats,
and memorable meals we have in store. Whether you are a novice
in the kitchen or a culinary whiz, a carnivore or a vegan, looking
to drop a few pounds or to bake the ultimate decadent dessert,
we’ve got the perfect book for you. Beautifully packaged and
easy to use, these cookbooks are sure to become trusted friends
in your kitchen.
Photo by Stuart Quinn Photography
To help you make the most of Atria’s cookbook sneak peek, please
note that on the back of this brochure, we’ve shared some of our
favorite recipes from our team of authors for you to try in your
own kitchen. So fire up the stove and enjoy a great meal on us!
Bon appétit from all of us at Atria Books!
Judith Curr
President and Publisher
Atria Publishing Group
/JudithCurr
/JudithCurr
[email protected]
Apricot Vol Au Vonts
4 Ingredients: Kids
Kim McCosker
Viet Cong Sea Bass
The FastDiet Cookbook
Mimi Spencer
ATRIA BOOKS 2013 COOKBOOKS
TABLE OF
CONTENTS
Week in a Day
Rachael Ray . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Beating the Lunch Box Blues
J.M. Hirsch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Photo by Romas Foord
Bake It, Don’t Fake It!
Heather Bertinetti . . . . . . . . . . . . . . . . . . . . . . . 5
Family Celebrations with the Cake Boss
Buddy Valastro . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
The Can’t Cook! Book
Jessica Seinfeld . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Roasted Asparagus with Lemon
The Can’t Cook! Book
Jessica Seinfeld
Chloe’s Vegan Desserts
Chloe Coscarelli . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Cooking with Love
Carla Hall . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
4 Ingredients
Kim McCosker . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Callie’s Biscuits and Southern Traditions
Carrie Morey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
The RAWvolution Continues
Matt and Janabai Amsden . . . . . . . . . . . . . . . . . 15
Eating for Two
Annabel Karmel . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Photo by John Kernick
The FastDiet Cookbook
Mimi Spencer, Dr. Sarah Schneker,
and Dr. Michael Mosley . . . . . . . . . . . . . . . . . . . . . 18
AtriaInTheKitchen.com
/AtriaBooks
/AtriaBooks
1
Author photo by Andrew Eccles/All food photos by Frances Janisch
RACHAEL RAY
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.
2
Week in a Day
Rachael Ray
On sale October 22, 2013
Trade Paper 9781451659757 | 7 3⁄8 x 9 1⁄8, 368 pages | $24.99 (Can. $28.99)
Ebook 9781451659764 | $14.99 (Can. $14.99)
You and your family can enjoy delicious meals all week long
with Rachael Ray’s newest companion cookbook to her
hit show on the Food Network and the Cooking Channel.
In Week in a Day, complete with lavish photographs
throughout, Rachael shares five seasons’ worth of recipes
featured on the show, offering tips for preparing a whole
week’s worth of meals in a single day. Many of the recipes
also include QR codes linking you to Rachael’s recipes.
Now, by cooking all your meals ahead of time, you won’t
have to spend your evenings in the kitchen when you
come home from a tough day. Week in a Day has all
the practical tips and delicious recipes to take you from
Monday through Sunday with minimal effort!
Featuring
❙❙ QR codes throughout with additional recipes and videos
to connect to Rachael
❙❙ Full-color photographs throughout
❙❙ Themes every week to make sure your taste buds never
get bored
Marketing
Also available from
RACHAEL RAY
The Book of Burger
On sale June 5, 2012
Trade Paper 9781451659696
❙❙ National print and online advertising campaign
7 3⁄8 X 9 1⁄8, 336 pages | $24.99 (Can. $28.99)
❙❙ National TV, radio, and print publicity
Ebook 9781451659702 | $16.99 (Can. $14.99)
❙❙ Eight-city author tour
My Year in Meals
❙❙ Cross promotion with Rachael Ray (daytime talk show)
Hardcover 9781451659726
❙❙ Cross promotion with the author’s websites:
RachaelRay.com, RachaelRayShow.com,
RachaelRayMagazine.com, and Rachael Ray’s
e-newsletters
On sale November 13, 2012
7 3⁄8 X 9 1⁄8, 384 pages | $29.99 (Can. $29.99)
Ebook 9781451659740 | $14.99 (Can. $14.99)
❙❙ Cross promotion with the author’s social media
RachaelRay.com
/RachaelRay
/Rachael_Ray
Flip the brochure
for a recipe
from Rachael!
AtriaInTheKitchen.com
/AtriaBooks
/AtriaBooks
3
All food photos this page
by Matthew Mead
INTRODUCING
RachaelRayBOOKS
Beating the
Lunch Box Blues
J.M. Hirsch
On sale September 3, 2013
Trade Paper 9781476726724 | 7 3⁄8 X 7 3⁄8, 192 pages | $18.00 (Can. $21.00)
Ebook 9781476726731 | $11.99 (Can. $11.99)
Featuring
❙❙ Introduction by Rachael Ray
❙❙ 180 delicious ideas for thinking outside
the (lunch) box
❙❙ User-friendly photos with tips and ideas, not
recipes, on what to pack and how to use leftovers
❙❙ 30 recipes for fast and flavorful dinners
Photo by Sharon Ramer
J.M. Hirsch is the national food editor
for The Associated Press. He blogs
about the trials and tribulations of his
son’s lunches at LunchBoxBlues.com
and tweets as @JM_Hirsch. His previous
books include High Flavor, Low Labor:
Reinventing Weeknight Cooking and
Venturesome Vegan Cooking.
LunchBoxBlues.com
4
/JM_Hirsch
All food photos this page
by Linda Pugliese
“I believe that quality of life is less about what’s in your bank account and more about an
adventurous spirit—whether it’s getting lost among the locals when you travel or as simple
as trying a new recipe. I wanted to be able to showcase writers and authors who help us all
live the good life—that is the purpose of forming this imprint and the focus of my own work.”
—Rachael Ray
Bake It,
Don’t Fake It!
Heather Bertinetti
On sale November 19, 2013
Hardcover 9781476735542 | 7 X 8, 208 pages | $20.00 (Can. $22.99)
Ebook 9781476735566 | $9.99 (Can. $9.99)
Featuring
❙❙ An introduction from Rachael Ray
❙❙ Foolproof methods and techniques
❙❙ Advice on adjusting recipes to make them your own
❙❙ Recipes that are made 100% from scratch
Photo by Gus Philippas
❙❙ 16 page full-color insert filled with mouthwatering
photos of desserts
Heather Bertinetti is an award-winning
executive pastry chef at Manhattan
restaurants Crown and The Lion. After
graduating from the Culinary Institute
of America, Heather joined Gramercy
Tavern and, just two years later, Per Se.
Heather was named in Zagat’s 2011
“30 Under 30: New York’s Hottest
Up-and-Comers.”
/ChefHeatherBertinetti
Flip the brochure
for a recipe
from Heather!
/ChefHMB
AtriaInTheKitchen.com
/AtriaBooks
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5
Photo © 2012 Discovery Communications, LLC.
BUDDY VALASTRO
™
and author of the New York Times bestsellers
is the star of the hit TLC series
Cake Boss and Baking with the Cake Boss, as well as Cooking Italian with the Cake Boss. He
is owner of Carlo’s Bake Shop in Hoboken, and the Cake Boss factory in Jersey City, which
supplies stores around the country. Buddy lives with his wife and four children in New Jersey.
™
bakeware and decorating tools, visit CakeBossBaking.com
Photo by Marcus Nilsson
6
Photo © 2013 Meyer Corporation
Photo © 2013 Meyer Corporation
For details on
Family Celebrations
with the Cake Boss
Buddy Valastro
On sale November 5, 2013
Hardcover 9781451674330 | 7 3⁄8 X 9 1⁄8, 272 pages | $30.00 (Can. $34.99)
Ebook 9781451674378 | $14.99 (Can. $14.99)
Besides being a master baker and fantastic cook, Buddy
Valastro is also a great host. He knows the key to every
successful family dinner, gathering, or party: a fabulous
cake 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
occasion—birthday parties, anniversary parties, summer
barbeques, and feasts for the major holidays.
As he does in every book, Buddy brings his characteristic
warmth and flair to Family Celebrations with the
Cake Boss, sharing personal stories alongside cooking,
baking, and decorating tips. His charisma as well as his
delicious appetizers, dinners, and desserts make this an
indispensable cookbook for every holiday and special
occasion. Whether you’re cooking for six or sixty, these
delicious dishes from the Cake Boss will make your next
family gathering an event to remember!
Flip the brochure
for a recipe
from Buddy!
Also available from
BUDDY VALASTRO
Essential Cake Boss
On sale October 1, 2013
Featuring
Trade Paper 9781476748023
❙❙ Clear, step-by-step instructions guide you through recipes
perfect for all generations and for every occasion
Ebook 9781476748030 | $10.92 (Can. $11.99)
7 3⁄8 X 9 1⁄8, 192 pages | $14.99 (Can. $16.99)
❙❙ 100 great recipes with Buddy’s personal stories shared
alongside cooking, baking, and decorating tips
A condensed, more affordable paperback of
Baking with the Cake Boss
Cake Boss
Stories and Recipes from Mia Famiglia
❙❙ Full-color photographs throughout and step-by-step
instructional shots
On sale November 2, 2010
Marketing
Ebook 9781451609240 | $17.99 (Can. $19.99)
7 1⁄4 X 8 3⁄16, 272 pages | $25.99 (Can. $29.99)
Baking with the Cake Boss
❙❙ National TV, radio, print, and online publicity
On sale November 1, 2011
❙❙ 18-city bus tour
Hardcover 9781439183526
❙❙ Cross promotion with author’s TV show, Cake Boss,
TLC network, and social media
❙❙ Feature title in The Atria Baking Sampler, a free ebook
❙❙ Cross promotion with The Essential Cake Boss
/BuddyValastro
7 3⁄8 X 9 1⁄8, 352 pages | $30.00 (Can. $32.00)
Ebook 9781451628913 | $19.99 (Can. $21.99)
Cooking Italian with the Cake Boss
On sale November 6, 2012
Hardcover 9781451674309
7 3⁄8 X 9 1⁄8, 384 pages | $30.00 (Can. $32.00)
❙❙ Cross promotion with Cake Boss bakeware
CarlosBakery.com
Hardcover 9781439183519
Ebook 9781451674323 | $14.99 (Can. $15.99)
/CakeBossBuddy
AtriaInTheKitchen.com
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7
is the author of two New York Times bestselling
cookbooks and the President and Founder
of Baby Buggy, a non-profit organization
dedicated to providing clothing and equipment
to New York’s families. She lives in New York
City with her husband and three children.
8
All photo on this page
by John Kernick
JESSICA
SEINFELD
The Can’t Cook!
Book
Jessica Seinfeld
On sale October 8, 2013
Spiral-Bound Paper Over Board 9781451662252 | 7 1⁄2 X 9, 256 pages | $27.99 (Can. $32.00)
Ebook 9781451666328 | $14.99 (Can. $15.99)
Are you smart enough to dodge a telemarketer yet clueless
as to how to chop a clove of garlic? Are you clever enough
to know how to forward an email but don’t know the
difference between boiling and baking? Ingenious enough
to operate nail clippers but not sure what a whisk is? If you
are basically competent, then Jessica Seinfeld’s new book
The Can’t Cook! Book is for you.
From stories about her grandmother and her seven-yearold son, to comparisons of a blender and a blowdryer
(if you can work one, you can work the other!), Jessica’s
amusing anecdotes put the nervous cook at ease.
Elegantly designed and richly illustrated with gorgeous
photographs and digital watermarks linking to videos of
Jessica cooking in her own home, The Can’t Cook! Book
is perfect for anyone who wants to wean themselves
off take-out meals and processed snacks and become
empowered in the kitchen.
Flip the brochure
for a recipe
from Jessica!
Featuring
Marketing
❙❙ Over 100 simple and healthy recipes
❙❙ National television, radio, and print publicity
❙❙ A spiral binding: it can lie flat while you cook!
❙❙ Cross promotion with the author’s website
❙❙ Twenty-six digital watermarks
throughout, linking to videos where
Jessica Seinfeld shows her readers
everything, from how to chop a clove
of garlic to how to carve a chicken
❙❙ Cross promotion with the author’s social networks
on Facebook and Twitter
❙❙ Guides to help even the most
terrified cooks get started, including
recommended kitchen equipment,
grocery essentials, and suggested
kitchen layouts
❙❙ Gatefolds throughout
DoItDelicious.com
/JessSeinfeld
/JessSeinfeld
AtriaInTheKitchen.com
/AtriaBooks
/AtriaBooks
9
Photo by Miki Duisterhof
CHLOE COSCARELLI won first place in the
Food Network’s Cupcake Wars, making her the first 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 University’s Plant-Based Nutrition Program. She lives in Los Angeles.
Chloe’s Vegan Desserts
Chloe Coscarelli
On sale February 19, 2013
Trade Paper 9781451636765 | 7 3⁄8 X 9 1⁄8, 272 pages | $19.99 (Can. $22.99)
Ebook 9781451636772 | $14.56 (Can. $11.99)
Chef Chloe’s first all-dessert cookbook, Chloe’s Vegan
Desserts, will satisfy your sweet tooth from morning to
night with more than 100 recipes for cakes and cupcakes,
ice cream and doughnuts and pies—and you just will not
believe these delicious dishes are vegan!
Go ahead and lick that spoon—there are no worries when
you bake vegan! With gorgeous color photography, clever
tips, and a comprehensive section on vegan baking basics
to get you started, Chloe’s Vegan Desserts will be your
new vegan dessert bible.
Featuring
❙❙ Gorgeous color photography
❙❙ A comprehensive section on vegan baking basics
Also available from
CHLOE COSCARELLI
❙❙ Full color throughout with French flaps
❙❙ More than 100 delicious dessert recipes
Chloe’s Kitchen
On sale March 6, 2012
Marketing
Trade Paper 9781451636741
❙❙ National television, print, radio, and online publicity
7 3⁄8 X 9 1⁄8, 288 pages | $19.99 (Can. $22.99)
Ebook 9781451636758 | $14.56 (Can. $16.99)
❙❙ Cross promotion with author’s website and social media
❙❙ Feature title in The Atria Baking Sampler, a free ebook
Original Ebooks
ChefChloe.com
Chloe’s Vegan
Chocolate Classics
/ChloeCoscarelli
/ChloeCoscarelli
(From Chloe’s Kitchen)
On sale November 20, 2012
9781476717845 | 32 pages | $0.99 (Can. $1.99)
Chloe’s Quick-And-Easy
Vegan Party Foods
Flip the brochure
for a recipe
from Chloe!
10
(From Chloe’s Kitchen)
On sale November 20, 2012
9781476717852 | 32 pages | $0.99 (Can. $1.99)
Cooking with Love
Carla Hall
On sale November 12, 2013
Trade Paper 9781451662207 | 7 3⁄8 X 9 1⁄8, 256 pages | $18.00 (Can. $21.00)
Ebook 9781451662214 | $14.99 (Can. $17.99)
Hardcover 9781451662191 | 7 3⁄8 X 9 1⁄8, 336 pages | $30.00 (Can. $34.99)
Now available in paperback! In 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 Southern staple Down-Home Deviled Eggs with
Smoky Bacon to silky and light Spicy Carrot-Ginger Soup
to the ultimate Chicken Pot Pie with buttery crust on the
bottom to her Granny’s unforgettably luscious Five-Flavor
Pound Cake, Carla’s beautiful, flavorful recipes are so deeply
satisfying, they’ll become family favorites in your kitchen.
Carla believes that the only way to make truly comforting
food is to cook it from the heart. And she does it by making
the most of seasonal, whole ingredients while keeping
preparation easy and getting reliable, accurate results.
Featuring
Food photos by Greg Powers Photography
❙❙ 50 full-color photos throughout
❙❙ Over 100 fantastic recipes
❙❙ Culinary basics and kitchen tips as well as funny,
poignant tales of Carla’s own experiences
Marketing
❙❙ Cross promotion with the author’s TV show, The Chew
❙❙ Cross promotion with the author’s website, social media,
and cookie company, Alchemy by Carla Hall
❙❙ Feature title in The Atria Baking Sampler, a free ebook
Photo by Matthew D. Lyons
CarlaHall.com
/CarlaHall
Flip the brochure
for a recipe
from Carla!
/CarlaHall
CARLA HALL is co-host of ABC’s daily lifestyle series
The Chew. Carla first won the hearts of fans nationwide on Bravo’s Top Chef.
When she returned for Top Chef All-Stars, she went on to win Fan Favorite
with her warmth, enthusiasm, and delicious food. Carla attended L’Academie
de Cuisine in Maryland and is owner and executive chef of Alchemy by Carla
Hall, an artisan cookie company based out of Washington, DC. She lives in
Washington, DC, with her husband, Matthew Lyons, and stepson Noah.
AtriaInTheKitchen.com
/AtriaBooks
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11
is the author of 4 Ingredients Christmas, 4 Ingredients One Pot, One
Bowl, and, with Rachael Bermingham, 4 Ingredients, and 4 Ingredients
Gluten-Free. She lives in Queensland, Australia, with her family.
4 Ingredients
One Pot, One Bowl
Kim McCosker
On sale February 12, 2013
Trade Paper 9781451678031 | 8 3⁄8 X 8 3⁄8, 208 pages | $15.00 (Can. $17.00)
Ebook 9781451678048 | $10.93 (Can. $11.99)
One Pot, One Bowl is a gloriously ingenious collection
of sweet and savory dishes full of fresh, easy-to-find
ingredients—no more than four in each recipe—that only
require one pot and one bowl. That means less cleanup and
more time enjoying life and delicious food with the friends
and family you love. With One Pot, One Bowl, life just got
easier…and a whole lot more delicious.
Featuring
❙❙ Gorgeous full-color photography
❙❙ More than eighty recipes
12
Photo by Megan Slade
Photo by Stuart Quinn Photography
KIM McCOSKER
4 Ingredients Kids
On sale August 27, 2013
Trade Paper 9781451677997 | 8 3⁄8 X 8 3⁄8, 208 pages | $16.00 (Can. $18.99)
Ebook 9781451678000 | $10.93 (Can. $10.93)
Kim McCosker has applied her simple, budget-minded
approach to cooking for kids. Think Spaghetti Cupcakes,
Partysicles, Dinosaur Eggs, Pizzadillas, and Taco Popcorn.
Think smiles, fun, and full tummies for even the fussiest
eaters. Think 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 kids will ask for time and again.
Featuring
❙❙ Gorgeous full-color photography
❙❙ More than eighty recipes
❙❙ Helpful sections on healthy eating habits, kitchen safety
and hygiene, and loads of party ideas, all tested by Kim’s
three young sons.
❙❙ Delicious recipes that require only four ingredients
and that are designed to excite kids and encourage
participation
4Ingredients.com.au
/4IngredientsPage
/4Ingredients
4 Ingredients Christmas
On sale October 23, 2012
Trade Paper 9781451678017
8 3⁄8 X 8 3⁄8, 192 pages | $15.00 (Can. $17.00)
Also available from
Ebook 9781451678024 | $10.93 (Can. $11.99)
KIM McCOSKER
Original Ebooks
4 Ingredients Gluten-Free
On sale March 20, 2012
30 Days of Chicken Recipes
With 4 Ingredients
Trade Paper 9781451635713
6 X 9, 304 pages | $15.00 (Can. $17.00)
On sale June 25, 2013
Ebook 9781451635737 | $10.93 (Can. $16.99)
Ebook 9781476738055
4 Ingredients HC/TP
64 pages | $2.99 (Can. $2.99)
On sale April 24, 2012
30 Days of Vegetarian Delights
With 4 Ingredients
Trade Paper 9781451635157
6 X 9, 288 pages | $15.00 (Can. $17.00)
On sale March 29, 2011
On sale June 25, 2013
Ebook 9781451635164 | $10.93 (Can. $16.99)
Ebook, 9781476738062
Paper Over Board 9781451635140
64 pages | $2.99 (Can. $2.99)
6 X 9, 288 pages | $18.00 (Can. $19.99)
30 Days of Chocolate
With 4 Ingredients
Baby Bowl
On sale October 16, 2012
Trade Paper 9781451678093
On sale June 25, 2013
6 X 9, 160 pages | $15.00 (Can. $17.00)
Ebook 9781476738079
Ebook 9781451678109 | $10.93 (Can. $11.99)
65 pages | $2.99 (Can. $2.99)
AtriaInTheKitchen.com
/AtriaBooks
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13
Callie’s Biscuits and
Southern Traditions
Carrie Morey
On sale October 15, 2013
Hardcover 9781476713212 | 7 3⁄8 X 9 1⁄8, 288 pages | $30.00 (Can. $34.99)
Ebook 9781476713236 | $14.99 (Can. $17.99)
Described as “full of Southern goodness” (Saveur), “a sweet
return to gentility” (Daily Candy), and “as delicious as
you can get without visiting your grandmother” (Country
Living), Carrie Morey’s biscuits are the iconic Southern
staple and a gateway food to all Southern cuisine. Her
cookbook shares not only her love of cooking, but stories
about traditional and modern Southern foods and more
than seventy-five recipes for everything from her beloved
biscuits to maple pork, roasted chicken, deviled eggs,
blueberry and peach cobbler, and chess pie.
With Callie’s Biscuits and Southern Traditions, now you
can make Carrie’s flaky, tender, buttery, award-winning
biscuits and expertly re-create the taste of the past.
Featuring
❙❙ More than 75 recipes
❙❙ How Carrie developed her new takes on favorite
heritage dishes
❙❙ Carrie’s stories of growing up in Charleston, learning
to cook from great Southern matriarchs, including her
mother, a celebrated Charleston caterer
Food photos by Angie Mosier
❙❙ Gorgeous full-color photography throughout
❙❙ Tips on how Carrie grew her business
❙❙ Carrie’s award-winning biscuit and baking secrets
CalliesBiscuits.com
/CalliesBiscuitsPimentoCheese
/CalliesBiscuits
Photo by Angie Mosier
/CalliesBiscuits
14
Flip the brochure
for a recipe
from Callie!
CARRIE MOREY, daughter of Callie White, founded
Callie’s Charleston Biscuits in 2005 with the goal of making her mother’s
delicious biscuits accessible across the country. Touted by the Today show,
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.
Photo by Benar Geer
MATT AMSDEN is the author of RAWvolution:
Gourmet Living Cuisine and is one of the world’s premier raw food chefs.
JANABAI AMSDEN founded the Euphoria Company,
L.A.’s first raw food lifestyle store, in 2004. They live with their twin sons,
Cochise and Guthrie, in Topanga, California.
The RAWvolution
Continues
Matt and Janabai Amsden
On sale July 30, 2013
Hardcover 9781451687002 | 7 3⁄8 X 9 1⁄8, 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 café, Euphoria Loves RAWvolution (ELR), have
been at the center of the health food community in L.A. for
the last decade. In 2006, Matt published his first cookbook,
RAWvolution, and in 2011, they opened the RAWvolution
Cafe in New York City’s East Village. Their food is wildly
popular among celebrities; Orlando Bloom, Pamela
Anderson, Susan Sarandon, Alicia Silverstone, and Cher are
among the many who swear by RAWvolution.
Food photos by Andrea Gómez Romero
With benefits including greater energy and focus, weight
loss, increased vitamin intake, and improvement in overall
health, The RAWvolution Continues is the perfect kitchen
companion for vegetarians, vegans, and raw foodies
everywhere.
Featuring
❙❙ Over 150 delicious raw food recipes
❙❙ Beautiful 4-color photography throughout
❙❙ An introduction outlining Matt and Janabai’s philosophy
❙❙ An explanation of the raw food movement and its history
❙❙ Tips on how to stock your raw food pantry
❙❙ Recipes for breakfasts, smoothies, soups, appetizers,
entrees, desserts, and kids’ meals
❙❙ Sample menus
❙❙ Tips on how to travel and eat raw
❙❙ A comprehensive glossary of terms
RAWvolution.com
Flip the brochure
for a recipe from
Matt and Janabai!
EuphoriaLovesRAWvolution.com
/EuphoriaLovesRAWvolution
/RAWvolution
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15
Author photo by Michael Birt
ANNABEL
KARMEL
All food photos by David King
is the bestselling author of twenty-five books on
nutrition and cooking for babies, children, and
the whole family. A mother of three and the UK’s
leading expert on feeding children, Annabel has
apeared on the Today show, the CBS Early Show,
and The View.
16
Eating for Two
Annabel Karmel
On sale August 6, 2013
Hardcover 9781476729756 | 7 1⁄2 X 7 1⁄2, 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 know how to
maintain a safe, balanced diet for herself and her baby. For
the first time, child nutrition expert Annabel Karmel brings
her knowledge and experience to expectant mothers, guiding
you through each stage of your pregnancy. From foods that
promote conception and ideas for avoiding morning sickness,
to the best eating habits to combat sleeplessness, anemia,
and heartburn, Annabel leads you through your pregnancy
and beyond, even suggesting meals to make and freeze for
when you have your new baby!
With Karmel’s specialized advice, Eating for Two will give
you the knowledge and confidence that you are eating the
best possible diet for you and your developing baby.
Featuring
For Children
❙❙ More than ninety fabulous recipes
Lunch Boxes and Snacks
❙❙ Over 100 beautiful full-color photographs throughout
On sale December 26, 2007
Paper Over Board 9781416548928
❙❙ Practical tips and advice on what to eat and what to avoid
for expectant mothers
AnnabelKarmel.us
/AnnabelKarmelUSA
7 1⁄2 X 7 1⁄2, 128 pages | $16.00 (Can. $18.99)
Ebook 9781416565024 | $11.07 (Can. $11.99)
/AnnabelKarmel
Princess Party Cookbook
On sale October 26, 2010
Hardcover 9781439199213
Also available from
7 1⁄2 X 7 1⁄2, 160 pages | $18.00 (Can. $21.00)
ANNABEL KARMEL
For Babies
Top 100 Baby Purees
On sale March 20, 2006
Paper Over Board 9780743289573
7 1⁄2 X 7 1⁄2, 128 pages | $16.99 (Can. $19.99)
Ebook 9781439199220 | $12.46 (Can. $16.99)
Superfoods
Top 100 Pasta Dishes
On sale January 4, 2011
On Sale August 9, 2011
Hardcover 9781451607918
Trade Paper 9780743275248
9 1⁄4 X 9 1⁄4, 192 pages | $17.99 (Can. $21.00)
Ebook 9781439183854 | $13.11 (Can. $16.99)
7 1⁄2 X 7 1⁄2, 144 pages | $18.00 (Can. $21.00)
Ebook 9781451608090 | $12.46 (Can. $16.99)
Favorite Family Meals
Ebook 9781439183540 | $11.76 (Can. $16.99)
For Toddlers
The Healthy Baby Meal Planner
The Fussy Eaters’ Recipe Book
Trade Paper 9780743275194
On sale April 17, 2012
On sale September 2, 2008
9 1⁄4 X 9 1⁄4, 192 pages | $22.00 (Can. $26.00)
Paper Over Board 9781416578765
Ebook 9781439191675 | $15.99 (Can. $18.99)
Paper Over Board 9781451665598
7 1⁄2 X 7 1⁄2, 208 pages | $18.00 (Can. $21.00)
Top 100 Finger Foods
On sale March 6, 2012
7 15⁄32 X 9 11⁄16, 224 pages | $23.00 (Can. $26.99)
Ebook 9781416578819 | $15.99 (Can. $18.99)
Original Ebooks
On sale February 9, 2010
Complete Party Planner
Paper Over Board 9780743493710
On sale March 16, 2010
7 1⁄2 X 7 1⁄2, 160 pages | $18.00 (Can. $22.00)
Ebook 9781416542315 | 208 pages
Ebook 9781439164952 | $12.46 (Can. $16.99)
$11.99 (Can. $11.99)
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/AtriaBooks
/AtriaBooks
17
The FastDiet Cookbook
Mimi Spencer with Dr. Sarah Schenker
Foreword by Dr. Michael Mosley
On sale July 2, 2013
Hardcover 9781476749198 | 7 3⁄8 x 9 1⁄8, 256 pages | $25.99 (Can. $29.99)
Trade Paper 9781476749860 | 7 3⁄8 x 9 1⁄8, 256 pages | $19.99 (Can. $22.99)
Ebook 9781476749204 | $11.99 (Can. $11.99)
This fabulous new cookbook offers recipes to enable you
to incorporate the FastDiet into your daily life. Ranging
from simple breakfasts to leisurely suppers, the recipes
are all expertly balanced and calorie-counted by FastDiet
coauthor Mimi Spencer (a devotee of the diet herself!) and
nutritionist Dr. Sarah Schenker. From soups to meat dishes
to delicious fish-based meals, the recipes are designed to
fill you up and stave off hunger—even though none are
over 500 calories.
This book is an essential companion to The FastDiet.
With The FastDiet Cookbook you will never have to worry
about planning your Fast Days again!
Featuring
❙❙ Over 150 carefully crafted, nutritious, low-calorie
recipes to enable you to incorporate the FastDiet into
your daily life
❙❙ Detailed menu plans and plenty of encouraging tips
including kitchen-cupboard essentials, the latest
nutritional advice and a whole section of speedy meals
for busy days
❙❙ An introduction
to the FastDiet—
detailing its many
scientificallybacked health
benefits and the
transformative
results
Also available from
DR. MICHAEL MOSLEY
& MIMI SPENCER
The FastDiet
by Dr. Michael Mosley & Mimi Spencer
On sale February 26, 2013
Hardcover 9781476734941
5 1⁄2 X 8 3⁄8, 224 pages | $24.00 (Can. $27.99)
Ebook 9781476734965 | $11.99 (Can. $14.99)
The FastDiet—Spanish Edition
by Dr. Michael Mosley & Mimi Spencer
On sale July 2, 2013
Trade Paper 9781476747538
5 1⁄2 X 8 3⁄8, 240 pages | $16.99 (Can. $18.99)
Ebook 9781476747705
240 pages | $10.93 (Can. $10.93)
Flip the brochure
for a recipe from
The FastDiet Cookbook!
THE FASTDIET became an instant international bestseller with a powerful,
life-changing message: that it’s possible to lose weight, reduce your risk of diabetes, cardiovascular disease, and cancer, all while eating what you normally eat five days a week. You simply
cut your caloric intake two days a week—500 calories for women, 600 for men. But as author
Dr. Michael Mosley said, “It’s not really fasting. It’s just a break from your normal routine.”
18
Photo by Frances Janisch
Have a meal on us!
Flip over for recipes
from Atria Books
2013 Cookbooks
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19
Photo by Romas Foord
Couscous With Lemon And Mirin Tofu
An excerpt from
The FastDiet Cookbook
Mimi Spencer with
Dr. Sarah Schenker
Foreword by Dr. Michael Mosley
On sale July 2, 2013
Hardcover 9781476749198
7 3⁄8 x 9 1⁄8, 256 pages | $25.99 (Can. $29.99)
Trade Paper 9781476749860
7 3⁄8 x 9 1⁄8, 256 pages | $19.99 (Can. $22.99)
Ebook 9781476749204 | $11.99 (Can. $11.99)
This is a complete and filling bowl of food—easy to prepare
and attractive, to boot. The couscous here brings an added
dimension, but if you make it with bulgur wheat instead of
couscous, your GI and GL scores will fall*.
METHOD
1. Place the couscous in a bowl and add the boiling water.
Cover and set aside for 5 minutes. When ready, fork
through and add the remaining ingredients, tofu last,
and fold gently.
Nutritional Bonus: This supper provides nearly half a
woman’s recommended daily amount of iron.
❙❙ Scant 2 ounces instant couscous
Calorie count: 355
INGREDIENTS
❙❙ 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, finely chopped
❙❙ 2 tablespoons pine nuts
Prep time: 10 minutes
*There is good evidence that restricting your calorie intake, and in particular
your carbohydrate intake, for a couple of days a week will improve insulin
sensitivity and cut levels of circulating insulin. The recipes in The FastDiet
Cookbook are based on that approach, referencing the glycemic index (GI) and
glycemic load (GL) of the ingredients. The GI rating measures the effect of a
food on blood sugar relative to pure glucose (which scores 100). The GL takes
into account how much of carbohydrate is in a food. Watermelon, for example,
has a high GI but a relatively low GL, as it’s mostly water.
❙❙ 1 teaspoon sesame seeds
❙❙ Salt and pepper
❙❙ A handful of flat-leaf parsley, chopped
❙❙ 3 ounces ready-marinated tofu
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20
Coconut Shortbread
An excerpt from
Bake It, Don’t Fake It!
Heather Bertinetti
On sale November 19, 2013
Hardcover 9781476735542
7 X 8, 208 pages | $20.00 (Can. $22.99)
Ebook 9781476735566 | $9.99 (Can. $9.99)
Every year I make this recipe just as summertime hits. The
buttery texture makes it a great accompaniment for creamy
desserts, like panna cotta or ice cream. Use this dough as a
base for a tart or just as it is. This buttery cookie is delicious
either way.
METHOD
Photo by Linda Pugliese
MAKES 24 COOKIES
1. Preheat the oven to 325°F. Lightly coat a baking sheet
with cooking spray.
2. In a stand mixer fitted with the paddle attachment,
cream the butter and confectioners’ sugar until
softened. Beat in the flour, coconut, salt, and vanilla until
combined.
3. Roll out to a rectangle 1⁄2 inch thick and cut the dough
into bars 2 1⁄2 inches long by 1 inch wide. Transfer the
bars to the baking sheet. Sprinkle granulated sugar on
top and bake for 10 minutes. Rotate the pan front to
bake and continue to bake light golden brown, about
5 minutes longer. Cool the cookies on a cooling rack.
INGREDIENTS
❙❙ Cooking spray
❙❙ 1 pound (4 sticks) cold butter, cubed
❙
⁄4 cup confectioners’ sugar
3
❙❙ 2 1⁄4 cups all-purpose flour
CHEF IT UP!
❙❙ 2 1⁄2 cups unsweetened shredded coconut
❙
⁄2 teaspoon kosher salt
1
A really easy way to fancy-up shortbread is to use a
shortbread mold. The shortbread you see in the photo was
made in an 11 1⁄2–inch round mold with a heart design. The
mold is also scored for perfect portioning of the cookie. Just
press the dough into the mold with your fingertips and bake
until light golden brown. There’s nothing like a baking tool
that does all the decorating work for you!
❙❙ 1 tablespoon vanilla extract
❙❙ Granulated sugar, for sprinkling
21
Photo by Teri Lyn Fisher
Mojito Chocolate Chip Cookies
An excerpt from
Chloe’s Vegan Desserts
Chloe Coscarelli
On sale February 19, 2013
Trade Paper 9781451636765
7 3⁄8 X 9 1⁄8, 272 pages | $19.99 (Can. $22.99)
Ebook 9781451636772 | $14.56 (Can. $11.99)
This recipe mash-up combines the best elements of mojitos
and chocolate chip cookies in one! The lime zest adds beautiful
green flecks to an otherwise seemingly average cookie. Serve
these at your next cocktail party for a sweet surprise.
METHOD
1. To make the cookies: Preheat oven to 350°F. Line 2 or 3
large baking sheets with parchment paper or Silpat.
2. In a medium bowl, whisk together flour, baking powder,
and salt.
MAKES ABOUT FORTY-SIX 2 1⁄2-INCH COOKIES
COOKIES
❙❙ 2 cups all-purpose flour
⁄4 cup vegan margarine
❙
⁄4 teaspoon salt
❙
⁄2 teaspoon baking powder
❙
3. Using a stand or hand mixer, beat margarine until light
and fluffy. Add powdered sugar, brown sugar, rum, and
mint extract, and beat until combined. Mix in the flour
mixture 1⁄2 cup at a time, then add zest and chocolate
chips. Mix until combined.
1
1
4. To make the topping: Combine sugar and lime zest in a
small bowl.
3
❙❙ 1 cup powdered sugar
❙
⁄2 cup brown sugar
1
❙❙ 4 tablespoons dark rum
❙❙ 2 teaspoons pure peppermint extract
❙❙ 2 tablespoons lime zest (about 2 or 3 limes)
❙
⁄4 cup semisweet chocolate chips (dairy-free)
3
5. To bake the cookies: Scoop about 1 rounded tablespoon
of dough at a time, and roll each scoop in the topping.
Place on the prepared baking sheets, dome side up,
leaving about 2 inches between each scoop. For crisper
cookies, gently flatten the dough with the palm of your
hand. For softer cookies, leave the scoop as is. Bake for
about 12 minutes, or until the edges are lightly browned.
Let cool on the pan.
TOPPING (optional)
❙
⁄2 cup granulated sugar
1
❙❙ Zest of 1 lime
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22
Joe’s Chocolate Mousse
Photo by Miki Duisterhof
An excerpt from
Cooking Italian
with the Cake Boss
Buddy Valastro
On sale November 6, 2012
Hardcover 9781451674309
7 3⁄8 X 9 1⁄8, 384 pages | $30.00 (Can. $30.00)
Photo © 2012 Discovery Communications, LLC.
Ebook 9781451674323 | $14.99 (Can. $15.99)
It’s not often that the Valastros take their hats off to
another person’s dessert, but Joe Park Casino was such a
terrific chef that we had to give it up even for the sweet
stuff he served at his catering hall. This chocolate mousse
was part of all the Venetian Hours, when a dessert buffet
was served, at the Park Casino. When we were kids,
my cousin Frankie and I used to run around eating as
many servings as we could get our hands on. It’s hard
to believe it’s made with plain old Hershey’s syrup, but it
really is a heavenly mousse with the chocolate and cream
in perfect balance.
SERVES 6
PREP TIME: 5 MINUTES
METHOD
COOK TIME: 5 TO 7 MINUTES
1. In a chilled bowl, whip the heavy cream and sugar with
a hand mixer until stiff peaksform. Use a rubber spatula
to fold in the chocolate syrup, cocoa powder, and crème
de cacao.
INGREDIENTS
❙❙ 2 cups heavy cream
2. Divide among 6 glass bowls and chill for 1 hour, or up to
4 hours, to let the cream set. Serve chilled.
❙❙ 2 tablespoons sugar
❙
⁄2 cup Hershey’s syrup
1
❙❙ 1 tablespoon sifted cocoa powder
❙❙ 1 tablespoon crème de cacao
23
Photo by John Kernick
Roasted Eggplant & Cherry Tomatoes
An excerpt from
The Can’t Cook! Book
Jessica Seinfeld
On sale October 8, 2013
Spiral-Bound Paper Over Board 9781451662252
7 1⁄2 X 9, 256 pages | $27.99 (Can. $32.00)
Ebook 9781451666328 | $14.99 (Can. $15.99)
Cooking eggplant seems difficult and labor intensive, doesn’t
it? Well, here it’s not. You can also spread this on a slice of
crusty country bread or use as a pasta sauce. Or fab leftovers.
Buy eggplant that is smooth-skinned, evenly firm, and
without soft spots. Store in the refrigerator for 3 to 4 days.
DON’T PANIC: Cutting the eggplant into cubes is a cinch,
I promise.
METHOD
ACTUAL WORK TIME: 10 MINUTES
TOTAL TIME: 1 HOUR 10 MINUTES
YIELD: 4 SIDES OR 2 MAIN DISHES
INGREDIENTS
❙❙ 1 large eggplant (about 1 1⁄2 lbs.)
❙❙ 4 cloves garlic
❙❙ 1 pint cherry or grape tomatoes
❙❙ 6 sprigs thyme
⁄4 tsp. freshly ground black pepper
❙
1
⁄4 tsp. crushed red pepper
❙
3
⁄4 tsp. kosher salt
❙
⁄2 c. e.v. olive oil
❙
1
1
TOOLS NEEDED
1. Heat the oven (with the oven rack in the middle) to
400°F. Wash the eggplant. Cut off and discard the stem.
Next, cut the eggplant into 1-inch-thick rounds. Stack
2 rounds at a time A, then cut into 1-inch cubes. Smash
the garlic and peel.
2. Place the eggplant and garlic in a 2 1⁄2- to 3-qt. baking
dish. Wash the tomatoes and thyme and add to the dish.
Drizzle with the oil and sprinkle with the salt, red pepper,
and black pepper (about 12 turns on a pepper mill). Toss
together with your hands until the eggplant is coated
with oil (a little overcrowding
in the dish is okay).
3. Roast until the eggplant is
really soft and tender, 50 to
60 minutes. (Set your timer,
and at 40 minutes, give the
vegetables a quick stir.)
❙❙ 2 1⁄2 - to 3-qt. baking dish
❙❙ cutting board
❙❙ chef’s knife
Photo by John Kernick
❙❙ measuring cups and spoons
❙❙ large spoon
❙❙ kitchen timer
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24
Sage-Scented Burgers
with Fontina and Roasted Squash
An excerpt from
The Book of Burger
Rachael Ray
On sale June 5, 2012
Photo by Andrew Eccles
Trade Paper 9781451659696
7 3⁄8 X 9 1⁄8, 336 pages | $24.99 (Can. $28.99)
Photo by Romula A. Hayes
Ebook 9781451659702 | $16.99 (Can. $14.99)
METHOD
1. Preheat the oven to 425°F.
2. Lightly coat the squash slices with EVOO. Season with
the nutmeg, salt, and pepper and spread the rings out
on a baking sheet. Roast until tender and browned at
the edges, 18 to 22 minutes.
3. Meanwhile, heat the butter in a skillet over medium heat
until it foams. Increase the heat a touch and add the
sage leaves. Cook until crisp. Transfer to paper towels
to drain. Chop the sage leaves and reserve the browned
butter separately.
SERVES 4
4. In a large bowl, combine the veal and beef with the
chopped crispy sage, garlic, and Parmigiano-Reggiano;
season with salt and pepper and mix thoroughly. Score
the mixture into 4 equal pieces and form them into
patties slightly thinner at the center than at the edges for
even cooking and to ensure a flat surface (burgers plump
as they cook). Drizzle the patties with EVOO.
INGREDIENTS
❙
⁄2 small butternut squash or 1 acorn squash,
peeled and sliced into 1⁄4-inch thick rounds
1
❙❙ EVOO (extra-virgin olive oil), for drizzling
❙❙ A few grates of nutmeg
5. Heat a griddle or large cast-iron skillet over mediumhigh heat. Cook the burgers, flipping once and basting
with the reserved sage butter, 10 minutes for medium
(adjust the cooking time for rarer or more well done
burgers).
❙❙ Kosher salt and pepper
❙❙ 4 tablespoons (1⁄2 stick) butter
❙❙ 12 sage leaves
❙❙ 1 pound ground veal
❙
1
6. Top the burgers with Fontina during the last minute or
two of cooking, tenting the pan with aluminum foil, if
you like, to help melt the cheese.
⁄2 pound ground beef chuck
❙❙ 1 large clove garlic, grated or pasted
❙❙ A handful of grated Parmigiano-Reggiano cheese
7. Drizzle the cooked squash with honey. Place the burgers
on the roll bottoms and top with the squash. Set the bun
tops in place.
❙ 1⁄2 to 3⁄4 pound Fontina Val d’Aosta or other
Fontina cheese or Taleggio cheese, sliced
❙❙ Good-quality honey
❙❙ 4 sesame brioche rolls, split and lightly toasted
25
Callie’s Classic Buttermilk Biscuits
Photo by Angie Mosier
An excerpt from
Callie’s Biscuits and
Southern Traditions
Carrie Morey
On sale October 15, 2013
Hardcover 9781476713212
7 3⁄8 X 9 1⁄8, 288 pages | $30.00 (Can. $34.99)
Ebook 9781476713236 | $14.99 (Can. $14.99)
METHOD
1.
Preheat oven to 500°F.
2. Measure flour into a large bowl.
3. Incorporate the butter and then the cheese into the
flour, using your fingers to “cut” the butter and cheese
into the flour until the mixture resembles cottage
cheese. It will be chunky with some loose flour.
4. Make a well in the center of the flour mixture.
5. Add the buttermilk and using your hands mix the flour
into the buttermilk. The dough will be wet and the
mixture messy.
MAKES ABOUT 10 2-INCH BISCUITS
6. Sprinkle flour on top of the dough in the bowl. Run
a rubber spatula around inside of the bowl, creating
a separation between the dough and the side of the
bowl. Then sprinkle a bit more flour in the crease.
INGREDIENTS
❙❙ 2 cups self-rising flour, White Lily brand preferred,
plus more for dusting
7. Flour a flat surface or a flexible baking mat very well.
Then with force dump the dough from the bowl to the
middle of the surface.
❙❙ 4 tablespoons room-temperature butter,
cut into small cubes
3
❙
1
⁄4 cup room-temperature cream cheese
❙
8. Flour the top of the dough and the rolling pin.
⁄4 cup whole buttermilk
❙❙ 1 tablespoon melted butter
This is the recipe that started it all. Sitting in my
mother’s kitchen and watching her prepare the
pans of these highly sought-after, melt-in-yourmouth bites of goodness for her catering business
gave me the lightning bolt of inspiration for Callie’s
Charleston Biscuits. It took some convincing to
persuade my mother that a biscuit business was a
good idea. She was under the impression people
still made their own biscuits! I don’t think she ever
dreamed that in a matter of a few short years, we’d
be making 65,000 biscuits a month and I’d be
featured on The Martha Stewart Show.
9. Roll out the dough to a 1⁄2-inch thickness. (No kneading is
necessary—the less you mess with the dough the better.)
10. Flour a 2-inch round metal biscuit cutter or biscuit glass.
Start from the edge of the rolled-out dough and cut
straight through the dough with the cutter or glass. As
long as the dough stays wet inside, you can use as much
flour as you need to handle the dough on the outside.
11. Place biscuits in a cast iron skillet or baking pan with
their sides touching.
12. Brush with melted butter.
13. Reduce oven temperature to 425°F and bake 16–18
minutes, rotating the pan once while baking.
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26
Country Greens
An excerpt from
Cooking with Love
Carla Hall
On sale November 12, 2013
Trade Paper 9781451662207
7 3⁄8 X 9 1⁄8, 256 pages | $18.00 (Can. $21.00)
Ebook 9781451662214 | $14.99 (Can. $17.99)
Hardcover 9781451662191
7 3⁄8 X 9 1⁄8, 336 pages | $30.00 (Can. $34.99)
No Southern meal is complete without greens. Traditionally,
they’re simmered long and slow until melty and soft. I love ’em
that way, but actually prefer a little bite to them—both in their
mustardy flavor and hearty leafy texture.
Photo by Greg Powers Photography
SERVES 8
Growing up in the South, I learned that the greens were
sometimes besides the point. The pot likker—the leftover
cooking broth—is what really matters, at least as much as the
greens themselves. Traditionally, salt pork simmers alongside
the greens to flavor the likker. I use smoked turkey wings to get
a broth that’s just as tasty but has even more complex gamey,
savory flavors. Be sure to serve this with Skillet Cornbread for
sopping. And save any leftover likker to make soup.
METHOD
INGREDIENTS
1. In a large pot, combine the turkey, garlic, chile flakes,
and water. Bring to a boil over high heat, then reduce
the heat to simmer for 30 minutes.
❙❙ 2 pounds smoked turkey wings
❙❙ 1 teaspoon minced garlic
2. Meanwhile, prepare the greens: Working in batches,
hold the stems of the collards with one hand and the
leaves with the other, folding up the leaves together like
the wings on a butterfly. Pull the leaves down, leaving
the stem clean. If the leaves are really large, cut them
down the center. Stack a few leaves, then roll them like
a cigar. Slice the roll into thin shreds. Repeat with the
remaining collard leaves, then with the kale.
❙❙ 1 teaspoon crushed red chile flakes
❙❙ 2 quarts water
❙❙ 2 pounds collard greens, rinsed and dried
❙❙ 2 pounds kale, rinsed and dried
❙❙ Kosher salt and freshly ground black pepper
3. Add the sliced greens to the pot and simmer until tender,
about 20 minutes. Season to taste with salt and pepper.
4. Remove 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. Serve hot.
27
Superfood Soup
Photo by Andrea Gómez Romero
An excerpt from
The RAWvolution
Continues
Matt and Janabai
Amsden
On sale July 30, 2013
Hardcover 9781451687002
7 3⁄8 X 9 1⁄8, 288 pages | $30.00 (Can. $34.99)
Ebook 9781451687026 | $14.99 (Can. $14.99)
GARNISHES
❙❙ Cucumber, peeled and chopped
❙❙ Cilantro, stemmed
❙❙ Avocado, cubed
❙❙ Nori, torn into strips
This is the most popular dish at our café. It features
Dr. Schulze’s Superfood powder, nori, avocados, cucumber,
cilantro, and turmeric. It was originally an improvised creation
from a staff member. Over the years it has been adapted and
now has become a communal creation that the whole ELR
community enjoys.
MAKES 1 TO 2 SERVINGS
METHOD
FOR SOUP
1. In a high speed blender, combine all of the ingredients
and blend until smooth.
❙❙ 1 1⁄2 cups coconut water
❙❙ 1 1⁄2 cups cucumber juice
(requires 1 to 2 large cucumbers)
❙
2. Add the chopped garnishes in the quantities that you
prefer and serve.
⁄4 cup watercress juice
1
❙❙ 2 tablespoons fresh lemon juice
❙❙ 2 tablespoons flax oil
❙❙ 2 tablespoons Dr. Schulze’s Superfood powder
❙❙ 1 1⁄2 tablespoons olive oil
❙❙ 1 1⁄2 tablespoons coconut aminos
❙
⁄2-inch piece peeled fresh ginger
1
❙❙ 2 cloves garlic, peeled
❙❙ 1 teaspoon curry powder
❙
⁄2 teaspoon sea salt
1
❙❙ Pinch cayenne
❙❙ Pinch turmeric
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28
ATRIA BOOKS IN THE KITCHEN
TABLE OF
CONTENTS
APPETIZERS
Superfood Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
An excerpt from The RAWvolution Continues by Matt and Janabai Amsden
SIDES
Country Greens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
An excerpt from Cooking with Love by Carla Hall
Callie’s Classic Buttermilk Biscuits . . . . . . . . . . . . . . . . . 26
An excerpt from Callie’s Biscuits and Southern Traditions by Carrie Morey
ENTRÉE
Sage-Scented Burgers with Fontina and Roasted Squash . . . 25
An excerpt from The Book of Burger by Rachael Ray
Roasted Eggplant & Cherry Tomatoes . . . . . . . . . . . . . 24
An excerpt from The Can’t Cook! Book by Jessica Seinfeld
DESSERT
Joe’s Chocolate Mousse . . . . . . . . . . . . . . . . . . . . . . . . . . 23
An excerpt from Cooking Italian with the Cake Boss by Buddy Valastro
Mojito Chocolate Chip Cookies . . . . . . . . . . . . . . . . . . . . 22
An excerpt from Chloe’s Vegan Desserts by Chloe Coscarelli
Coconut Shortbread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
An excerpt from Bake It, Don’t Fake It! by Heather Bertinetti
HEALTHY EATING AND CALORIE-COUNTING
Couscous with Lemon and Tofu . . . . . . . . . . . . . . . . . . . 20
An excerpt from The FastDiet Cookbook by Mimi Spencer with Dr. Sarah Schenker
Foreword by Dr. Michael Mosley
Copyright © 2013 Atria Books
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but it will appear in a simple code. Booksellers, wholesalers, and libraries will purchase books from Simon & Schuster at the suggested brochure retail price less their earned discounts. All resellers are free to
charge any price they choose for books.
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Orders are subject to acceptance and availability.
Atria Books is a trademark of Simon & Schuster, Inc.
29
ATRIA BOOKS
IN THE KITCHEN
Have a meal on us! Flip over for more
information about Atria Books 2013 Cookbooks
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by John Kernick