THE EXPERIMENT | spring 2014 cookbooks

From Plant-Powered for Life From The Calories In, Calories Out Cookbook

Dear Readers Just as I was sitting down to write this, the December issue of Cooking Light magazine arrived. Within it we discovered that one of our fall cookbooks, Vedge: 100 Plates Large and Small That Redene Vegetable Cooking, by Philadelphia chef-restaurateurs Rich Landau and Kate Jacoby, has been named Cooking Lights #1 cookbook of 2013! Few things make me happier than seeing the books that our authors, my colleagues, and I work so hard on being so recognized. Cooking Lights ringing endorsement and many other accolades for Vedge from the Washington Post, Epicurious, the Chicago Tribune, and TheKitchn.com, among othershave been particularly gratifying because Landau and Jacobys vegetable fare denitely merits everyones attention. Books on eating and living vegetarian, vegan, gluten-free, and/or allergen-free have been staples on every list of titles weve produced, beginning with our very rst in Fall 2009. Two of them, Forks Over Knives and Forks Over KnivesThe Cookbook, have been New York Times bestsellers. This brochure highlights four new cookbooks on our forthcoming Spring 2014 list. As youll see, they exemplify our commitment to equipping readers with editorially distinctive, thoughtfully designed, appealingly photographed cookbooks that help them live more healthfully by eating well. I hope youll be inspired by them and will want to make them part of your Spring 2014 plans!
From The Low-FODMAP Diet Cookbook

Matthew Lore President and Publisher

From The Calories In, Calories Out Cookbook

On the cover: Roasted Sweet Potato and Bell Pepper Frittata from The Low-FODMAP Diet Cookbook All photos from The Calories In, Calories Out Cookbook Law Soo Phye All photos from Gluten-Free Family Favorites Peter and Kelli Bronski All photos from Plant-Powered for Life Heather Poire All photos from The Low-FODMAP Diet Cookbook Cath Muscat Photo of Catherine Jones Law Soo Phye Photo of Peter and Kelli Bronski Amy Cleaveland-Hudson Photo of Sharon Palmer Vanessa Stump Photo of Sue Shepherd courtesy of the author

From Plant-Powered for Life

CONTENTS

The Calories In, Calories Out Cookbook Page 4

From Gluten-Free Family Favorites

Gluten-Free Family Favorites Page 8

Plant-Powered for Life Page 12

From Gluten-Free Family Favorites

The Low-FODMAP Diet Cookbook Page 16

ABOUT THE BOOK

The Calories In, Calories Out Cookbook

The Toolkit You Need to Make Smart Calorie Decisions Every Day
Catherine Jones and Elaine Trujillo, MS, RDN Introduction by Malden Nesheim, PhD The rst of its kind: An ingenious cookbook for conscious eaters that presents delicious low-fat, low-calorie recipes and the exercise it takes to burn them o
You start the day with a Banana Pecan Mun and a Peach Raspberry Smoothie, lunch on Vegetarian Chili, and enjoy Shrimp Pad Thai for dinner and Apple Blueberry Crisp for desserta total of only 1,126 calories. If youve made the delicious, guilt-free versions in The Calories In, Calories Out Cookbook, and chosen your sides, snacks, and beverages wisely, youll have eaten well, plus youll know exactly how many calories youve taken in. And heres the key: Youll also know how many minutes of walking or jogging it will take to burn o the surplus calories your body doesnt need.
CATHERINE JONES, a graduate of La Varenne Culinary School, is the awardwinning author or coauthor of numerous cookbooks, including Eating for Pregnancy, and, with Elaine Trujillo, Eating for Lower Cholesterol. She is the co-founder, with Elaine Trujillo, of the nonprot Share Your Calories. She lives with her family in Bethesda, MD. ELAINE TRUJILLO, MS, RDN, is a nutritionist at the Nutritional Science Research Group, Division of Cancer Prevention, National Cancer Institute and National Institutes of Health (NIH). She lives in Rockville, MD.

MARKETING
4-city author tour: Boston, New York, Philadelphia, Washington DC Promotional author video Food, health, and tness media and print features Companion calorie-counting and social-giving app to launch simultaneously with the book

INSIDE THE BOOK

How does food provide energy? What are calories? How are they measured? How do our bodies use them?

Two hundred guilt-free, low-calorie recipes, all below 399 calories per serving

All recipes highlight the calories IN per serving, complete with nutritional information . . .

. . . and the calories OUTexactly how much walking or jogging it takes for a man or a woman to burn off the calories in that recipe

TRADE PAPERBACK ORIGINAL | May 2014 | $24.95 US | $29.95 Can. 7 x 10 | 400 pages | More than 60 four-color photographs | 978-1-61519-104-8 | No. 779104

SAMPLE RECIPE

ABOUT THE BOOK

Gluten-Free Family Favorites

The 75 Go-To Recipes You Need to Feed Kids and Adults All Day, Every Day
Kelli and Peter Bronski This kid-friendly cookbook from category-leading authors has glutenfree families covered, every day of the week
Going gluten-free can seem especially daunting for families with children: What about pizza? Pancakes? Mac and cheese? But the Bronskis say, No gluten, no problem! In Gluten-Free Family Favorites, they share 75 reliable, delicious recipesmany developed with the help of their two young daughters that prove how easy it can be. This go-to cookbook, complete with tips on how kids can help out in the kitchen, is sure to meet everyday needs (and wants!) for breakfast, after-school snacks, dinners, familiar classics, tasty treats, and more. With allergen-free modications for every recipe, Gluten-Free Family Favorites not only demysties gluten-free cooking, it empowers gluten-free families.
KELLI and PETER BRONSKI are the coauthors of Artisanal Gluten-Free Cooking and Artisanal Gluten-Free Cupcakes, and the cofounders of the acclaimed blog No Gluten, No Problem. Peter is also coauthor of The GlutenFree Edge. Their recipes have been published by the Washington Post, the Food Network blog, and others. They live in Colorado with their two daughters, who also eat gluten-free.

MARKETING
Promotional author video Author events out of Boulder, CO ALA Annual Whats Cooking stage event Food, allergy, and family/parenting focused media and print features Blog tour

INSIDE THE BOOK

Advice to help busy parents reduce their grocery bills, pack healthy school lunches, and plan balanced meals

Allergy-free modications for families avoiding wheat, nuts, rened sugar, corn, dairy, and eggs

Kids Can tips on how to get everyone involved in the kitchen

LEMON BARS
MAKES ONE 9X9-INCH PAN

A little sweet and a little tart, these lemon bars offer up bright flavor.
CRUST
cup cashew pieces 1 cup (125 g) Artisan Gluten-Free Flour Blend (page XXX) teaspoon salt cup packed light brown sugar 6 tablespoons butter teaspoon GF pure vanilla extract

1. Preheat the oven to 350F. Grease a 9x9-inch pan. 2. To make the crust, place the cashew pieces in the
bowl of the food processor and process/pulse until the cashews are ne crumbs. Add the our, salt, and sugar and pulse to combine.

3. Add the butter and vanilla and pulse until a dough

forms.

4. Press the dough into an even layer in the prepared

FILLING
4 eggs cup honey 6 tablespoons (46 g) Artisan Gluten-Free Flour Blend Zest of 2 lemons Juice of 2 lemons (about cup) cup packed light brown sugar Powdered sugar pan using a piece of plastic wrap or parchment paper on your hand if the dough is too sticky.

5. Bake for 20 minutes until the crust is golden brown. 6. Remove from the oven and set aside. 7. In a bowl, whisk together the eggs and honey until
smooth. Add the our, zest, lemon juice, and brown sugar and whisk to combine.

8. Pour the lemon mixture over the baked crust and

KIDS CAN . . .
Collect ingredients from the pantry and refrigerator Measure ingredients Dump ingredients into the food processor and mixing bowl Press the on/off/pulse buttons on the food processor Press the dough into the pan Crack the eggs Mix filling ingredients with a whisk Sprinkle powdered sugar on top

return to the oven for 20 more minutes, until the mixture is set.

9. Allow the bars to cool completely and sprinkle with

powdered sugar right before serving.

10. Refrigerate in an airtight container for up to 3 days.

To make this recipe . . .

DAIRY/LACTOSE/CASEIN-FREE:

Full-page color photos for every recipe

Substitute melted coconut oil for the butter Follow instructions to use arrowroot our to make a corn-free version of the Artisan Gluten-Free Flour Blend (page XXX)

CORN-FREE:

Omit the powdered sugar, which typically contains cornstarch, or use a corn-free powdered sugar, such as those made with tapioca, or make your own

GLUTEN-FREE FAMILY FAVORITES

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TRADE PAPERBACK ORIGINAL | June 2014 | $19.95 US | $24.95 Can. 7 x 10 | 240 pages | More than 100 four-color photographs | 978-1-61519-100-0 | No. 779100

SAMPLE RECIPE

10

TRADITIONAL PANCAKES
MAKES 12 THREE-INCH PANCAKES

These light and fluffy gluten-free pancakes are as good or better than their wheat-flour counterparts. Theyre perfect for a weekend breakfast, breakfast-for-dinner, or any other time you love to whip up a batch. And to add some whimsy to this traditional dish, weve made the pancakes using cookie cutters to make fun shapes that will appeal to younger eaters.
1 cup (125 grams) Artisan Gluten-Free Flour Blend (page 000) 2 teaspoons GF baking powder teaspoon salt 1 cup milk 1 egg 1 tablespoon pure maple syrup 1 teaspoon GF pure vanilla extract 2 tablespoons butter, melted

1. Mix together the our, baking powder, and salt in a

bowl.

2. Add the milk, egg, maple syrup, and vanilla and mix. 3. Add the melted butter and mix just until combined. 4. Heat a griddle or skillet over medium-high heat.
Grease the griddle and any metal cookie cutters with butter or nonstick cooking spray.

5. Place the cookie cutters on the griddle and pour a

small amount of batter into each. Cook for about 30 seconds to set the edges of the pancake.

KIDS CAN . . .
COLLECT ingredients from the pantry and refrigerator MEASURE ingredients DUMP ingredients into mixing bowl MIX ingredients with a whisk, spoon, or fork LADLE batter onto the griddle FLIP pancakes with a spatula

6. Carefully remove the cookie cutter with an oven

mitt (metal cutters will get hot!) and continue to cook until bubbles form on the surface of the pancake. Flip and cook until the other side is golden brown. (Alternatively, omit the cookie cutters and simply pour the batter onto the griddle using a two-ounce ladle or similar for traditional round pancakes.)

7. Repeat steps 5 and 6 until the batter is used up.

To make this recipe . . .

EGG-FREE:

In a small bowl combine 1 tablespoon ground ax seeds and 3 tablespoons water. Allow the mixture to set for at least 2 minutes and use in place of the egg. Substitute almond milk (or for nut allergies, rice or hemp milk) for the cows milk. Use 2 eggs instead of 1

Substitute melted coconut oil or melted vegan shortening for the butter Use arrowroot our to make a cornfree version of the Artisan GlutenFree Flour Blend (page 000) Check the ingredients on your baking powder, which often contains cornstarch

VEGAN:

Use the dairy-free and egg-free substitutions

CORN-FREE:

DAIRY/LACTOSE/CASEIN-FREE:

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ABOUT THE BOOK

Plant-Powered for Life

Eat Your Way to Lasting Health with 52 Simple Steps and 125 Delicious Recipes
Sharon Palmer, RD Sharon Palmer, RD, a nationally recognized nutrition expert and author of The Plant-Powered Diet, presents a cookbook-slash-handbook to help anybody make plant-powered eating a habit and enjoy lasting, vibrant health
Plant-Powered for Life presents 52 new things to do, one for each week of the year, to reap all the benets that minimally processed plant foods have to oer. Whether youre looking to go fully vegan or youre a veg-curious omnivore, here is the roadmap to better health. The convenient trim size, beautiful food photographs, and eye-catching four-color design make this a perfect book to keep in the kitchen and ip through while onions sizzle or water comes to a boil, or whenever the need for plant-powered inspiration strikes.
SHARON PALMER, RD, is a registered dietitian, editor of the award-winning health newsletter Environmental Nutrition, and a nationally recognized nutrition expert who has personally impacted thousands of peoples lives through her writing and clinical work. She lives outside of Los Angeles with her husband and two sons.

MARKETING
West Coast author tour Cross-promotion with Meatless Mondays Food, vegan, and health media and print features Tie-in to authors speaking schedule Online marketing campaign including online competitions and Facebook advertising

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INSIDE THE BOOK

52 steps for readers to take at their own pace, with clear directions and explanations to promote a healthy plant-powered life

Easy-to-hold trim, beautiful photographs, and eye-catching four-color design

Recipes draw on the best global inspirations for plant-rich breakfasts, lunches, dinners, beverages, snacks, and desserts

Each recipe is keyed to one or more of the 52 steps, so that anyone at a loss for just how to Aim for at least 6 servings of veggies can achieve that goal TRADE PAPERBACK ORIGINAL | June 2014 | $18.95 US | $23.95 Can. 6 x 9 | Rounded corners | 288 pages | 50 four-color photographs | 978-1-61519-187-1 | No. 779187

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SAMPLE RECIPE

14

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ABOUT THE BOOK

The Low-FODMAP Diet Cookbook

150 Simple, Flavorful, Gut-Friendly Recipes to Ease the Symptoms of IBS, Celiac Disease, Crohns Disease, Ulcerative Colitis, and Other Digestive Disorders
Sue Shepherd, PD For people with chronic digestive conditions, the low-FODMAP diet is a revolution: By reducing their overall intake of FODMAPs (dicult-to-digest carbs found in wheat, milk, beans, soy, and some fruits and vegetables, nuts, and sweeteners), more than three-quarters of IBS suerers can gain lifelong relief Following the original guidebook (The Complete Low-FODMAP Diet) comes The Low-FODMAP Diet Cookbook, bursting with colorful photographs and delectable, adaptable, fun-to-make recipes for breakfast, starters and sides, soups and salads, entres, and of course desserts. The only thing missing from this comprehensive collection is the FODMAPsand youd never know it.
SUE SHEPHERD, PhD, is a dietitian, senior lecturer at La Trobe University (Melbourne), and research scientist internationally recognized as an expert on the low-FODMAP diet and IBS. She is the director of Shepherd Works, Australias largest dietetic private practice, and consults on several international medical advisory committees for gastrointestinal conditions. She herself has celiac disease. She is coauthor of The Complete LowFODMAP Diet.

MARKETING
Satellite radio tour Health and food media and print features Blog tour Outreach to IBS, Crohns disease, ulcerative colitis, and celiac disease support groups

16

INSIDE THE BOOK

154 recipes based on the proven-effective, peer-reviewed diet for managing chronic digestive distress

Includes options for plant-based and dairy-free diets

All low-FODMAP and gluten-free, with low-carb, low-fat options

80 beautiful full-page photos to inspire and guide

TRADE PAPERBACK ORIGINAL | June 2014 | $19.95 US | $24.95 Can. 9 x 9 | 192 pages | 80 four-color photographs | 978-1-61519-191-8 | No. 779191

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SAMPLE RECIPES

Blue Cheese and Arugula Salad with Red Wine Dressing

The combination of blue cheese, arugula, and red wine vinegar works beautifully in this salad, giving it a good bite. It works particularly well with grilled or roasted meat or chicken. Leave out the avocado if you are especially sensitive to polyols. SERVES 4 4 handfuls arugula 1 cup (50 g) snow pea shoots or bean sprouts 7 ounces (200 g) blue cheese, cut into small chunks English cucumber, sliced 1 avocado, pitted, peeled, and sliced (optional) green bell pepper, seeded and thinly sliced RED WINE DRESSING 3 tablespoons olive oil 2 tablespoons fresh lemon juice 1 tablespoon red wine vinegar 1 teaspoon gluten-free wholegrain mustard 1 teaspoon sugar 2 tablespoons chopped tarragon or flat-leaf parsley Combine the arugula, snow pea shoots, blue cheese, cucumber, avocado (if using), and bell pepper in a large bowl. To make the dressing, add all the ingredients to a small screw-top jar and shake well to combine. Just before serving, pour the dressing over the salad and gently toss to combine.

Roast Sweet Potato Salad with Spiced Lamb and Spinach >
The lamb in this simple salad is flavored with fragrant Middle Eastern spices, and the vibrant colors of the accompanying vegetables look striking on the plate. SERVES 4 4 large sweet potatos, peeled and cut into -inch (2 cm) cubes (about 4 cups/600 g) 1 red bell pepper, seeded and cut into quarters Olive oil, for cooking 1 tablespoon ground cumin 2 teaspoons ground coriander teaspoon ground cardamom 2 teaspoons ground turmeric teaspoon ground sumac 1 pound (450 g) lean lamb steaks, cut into thin strips 8 ounces (225 g) baby spinach leaves, washed Preheat the oven to 350F (180C). Place the sweet potato and bell pepper on a large baking sheet and brush with olive oil. Roast for 30 minutes, or until tender and browned, then remove and set aside to cool. When cool enough to handle, remove the skin from the bell pepper. Heat a little olive oil in a medium frying pan over mediumlow heat. Add the cumin, coriander, cardamom, turmeric, and sumac and heat for 1 minute, or until fragrant. Add the lamb and stir to coat with the spice mix. Cook for 3 to 5 minutes, until just browned, then remove from the heat. In a large bowl, combine the spinach, sweet potato, and bell pepper. Top with the lamb and any pan juices, then finish with a drizzle of olive oil.

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36 STARTERS & LIGHT MEALS

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Our Cookbook Shelf Staples

Vedge 978-1-61519-085-0 | #779085

Artisanal Gluten-Free Cooking 978-1-61519-050-8 | #779050

The Complete Low-FODMAP Diet 978-1-61519-080-5 | #779080

Forks Over KnivesThe Cookbook 978-1-61519-061-4 | #779061

Nosh on This 978-1-61519-086-7 | #779086

Simply Satisfying 978-1-61519-062-1 | #779062

Quick & Easy Vegan Comfort Food 978-1-61519-005-8 | #779005 Media & Bookstores Sarah Schneider 212.889.1659 ext 10 sarah@theexperimentpublishing.com theexperimentpublishing.com facebook.com/experimentbooks twitter.com/experimentbooks pinterest.com/theexperiment

Veggie Burgers Every Which Way 978-1-61519-019-5 | #779019 Librarians & Teachers Michael Rockliff 212.614.7572 mrockliff@workman.com

Learning to Bake Allergen-Free 978-1-61519-053-9 | #779053 Ordering Information The Experiments books are distributed in the United States by Workman Publishing Company: 800.722.7202 And in Canada by Thomas Allen & Son Ltd: 800.387.4333

THEEXPERIMENT