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  • 1
    catalogue cover
    Diala's Kitchen Plant-Forward and Pescatarian Recipes Inspired by Home and Travel Diala Canelo Canada
    9780735234932 Hardcover COOKING / Regional & Ethnic On Sale Date:August 04, 2020
    $38.00 CAD 7.93 x 10.94 x 1.15 in | 2.66 lb | 296 pages Carton Quantity:12 Canadian Rights: Y Penguin Canada
    • Marketing Copy

      Food and travel writer Diala Canelo shares 100 healthy, vegetable-forward recipes inspired by her international travel.

      On any given day, you’ll find Diala Canelo travelling around the world, walking the streets of her favourite cities—including Barcelona, Paris, Melbourne, Mexico City, Florence, and Santo Domingo, where she grew up near the sea—places that inspire her flavourful and nourishing cooking. Influenced by local flavours, fresh ingredients, and a passion for healthy meals made from scratch, Diala’s recipes embrace the beauty in simply prepared, vegetable-forward, pescatarian-friendly cooking.

      Diala’s Kitchen is a collection of bold and flavourful recipes inspired by home and travel, with stunning food and photography from afar, that food-lovers will want to cook and enjoy with family and friends. With over 100 recipes including Salmon Tacos with Chipotle Crema, Blackened Fish with Creamy Yucca Fries, Wild Mushrooms Over Creamy Polenta with Mascarpone, Coconut Flan, Salted Caramel and Vanilla Pots de Crème, and Caramelized Banana and Cinnamon Loaf, Diala will take you to all the corners of the world and animate your kitchen with lively flavours.
      DIALA CANELO is the recipe creator and writer of Diala’s Kitchen, a food and travel blog where she shares recipes inspired by her trips around the world. She grew up near the sea in Dominican Republic, and later moved to Canada where she fell in love with all things cooking and baking. She graduated from Le Cordon Bleu in Mexico City, where she obtained a Grand Diploma in pastry and bread making. Her diverse travel experiences as a flight attendant have given her the chance to taste food from many different cultures and share her gorgegous photography. Diala has been featured on Food52, The Feed Feed, and Flare magazine. She lives near Toronto, Canada with her daughters, Isabella and Gabriela, her partner, Warren, and their two pets, Oliver and Blue.

      Author Residence: Grimsby, Ontario

      Author Hometown: Santo Domingo, Dominican Republic
      Marketing & Promotion
        Marketing: Instagram advertising

        Influencer mailing

        Social support to amplify media tour

        US Plans: 

        Longlead targets include Good Housekeeping, O Magazine, Bon Appetit, Food & Wine, and Real Simple

        Review mailing to outlets such as Food52, The Kitchn, Design Sponge, Cup of Jo, and The Splendid Table

        Online Marketing Campaign targeting plant forward consumers 

        Influencer mailing targeting foodies and culinary travelers

        Publicity: Pitch for national TV interviews

        Extensive interview and feature coverage in lifestyle magazines

        Outreach to lifestyle sites

        Select feature/interview coverage in print newspapers

        Potential to tour based on author’s existing partnerships

        Indie bookstore visits and signings

        Indigo bookstore visits and signings

    • Awards & Reviews

      “Diala’s food philosophy is one I love: eat seasonally, listen to your body, and celebrate the sense of community that comes from sharing good food. Her gorgeous new book features an array of accessible, jaw-dropping recipes inspired by international travel, from creative lunches to decadent desserts. Diala’s Kitchen brings flavors from around the world into your kitchen, encouraging you to share delicious, wholesome meals with the people around you.” 
      —Jeanine Donofrio, author of Love & Lemons Every Day and The Love & Lemons Cookbook

      “You can sense that Diala’s heart is focused on family, tradition, and true connection—all lovingly built over time and countless meals. Her recipes are exactly the thing for bringing all of your people together: comforting, abundant, well balanced, and beautifully woven together with the vivid experiences of her travels. This is truly intuitive eating with an equal reverence for pleasure and nourishment. Diala’s Kitchen will inspire you to cook, travel, and to gather friends around the table more often.”
      —Laura Wright, author of The First Mess Cookbook

      “Prepare for Diala Canelo to take you around the world on a mouthwatering adventure with her plant-forward recipes that are both modern and timeless. Part travel diary, part culinary memoir, Diala’s Kitchen is brimming with healthy yet indulgent food that I want to eat every day.”
      —Hetty McKinnon, food writer and award-winning and bestselling author of Community, Neighbourhood, and Family

      “With equal enthusiasm and sincerity, Diala pulls from a repertoire informed by a broad worldview partnered with an earnest concern for well-being and sustainability. Her balanced approach celebrates the indulgent—including her famous Sunday Waffles—as well as the vibrant and feel-good, with her undeniable voice coming through on every page.”
      —Tara O’Brady, food writer and author of Seven Spoons

      “Warm and delightful just like Diala, this book takes you around the world and back to her kitchen where she recreates a splendid assortment of dishes inspired by her travels.”
      —Nik Sharma, author of the James Beard-nominated cookbook Season: Big Flavors, Beautiful Food

      “A burst of colour and flavour is what we crave from summer’s bounty. The plant-forward and pescatarian fare in Diala’s Kitchen by blogger Diala Canelo deliver, and are easy to prep, leaving you time to savour the season.”
      Style at Home
      “For vegetarians and pescatarian inspiration, look to Toronto cookbook author Diala Canelo.”
      House & Home

      “[Diala’s Kitchen] features 100 drool-worth and easy recipes suitable for dinner parties, casual meals and awesome lunches…the Passionfruit Vodka martini recipe is sassy and delicious, too.”
      —The Northern News
  • 2
    catalogue cover
    Falastin A Cookbook Sami Tamimi, Tara Wigley, Yotam Ottolenghi
    9780525610151 Hardcover COOKING / Regional & Ethnic On Sale Date:June 16, 2020
    $45.00 CAD 7.94 x 10.88 x 1.11 in | 3.19 lb | 352 pages Carton Quantity:8 Appetite by Random House
    • Marketing Copy


      Falastin is a soulful tour of Palestinian cookery today from Ottolenghi’s Executive Chef Sami Tamimi, with 120 highly cookable recipes contextualized by his personal narrative of the Palestine he grew up in.

      The story of Palestine’s food is really the story of its people. When the events of 1948 forced people from all the regions of Palestine together into one compressed land, recipes that were once closely guarded family secrets were shared and passed between different groups in an effort to ensure that they were not lost forever. In Falastin, Tamimi retraces the lineage and evolution of his country’s cuisine, born of its agriculturally optimal geography, many distinct regional cooking traditions, and, ultimately, Palestinian cooks’ ingenuity and resourcefulness as the country’s foodways mingled and morphed. From the recipes of refugee-camp cooks to the home kitchens of Gaza and the mill of a master tahini maker, Tamimi teases out the vestiges of an ancient cuisine while recording the derivations of a dynamic cuisine and the stories of the people of Palestine—as told from the kitchen.
      SAMI TAMIMI was born and raised in Jerusalem and was immersed in food from childhood. He started his career as commis-chef in a Jerusalem hotel and worked his way up, through many restaurants and ethnic traditions, to become head chef of Lilith, one of the top restaurants in Tel Aviv in the 1990’s. The company now has four stores and two restaurants, NOPI and ROVI, all in central London. As the executive head chef, Sami is involved in developing and nurturing young kitchen talents and creating new dishes and innovative menus. Alongside Yotam Ottolenghi, Sami Tamimi is co-author of two bestselling cookbooks: Ottolenghi: The Cookbook (Ebury, UK, 2008; Ten Speed, US, 2012) and Jerusalem: A Cookbook (Ebury, UK, and Ten Speed, US, 2012) TARA WIGLEY spent a decade working in publishing—at the Abner Stein Literary Agency in London and then Simon & Schuster—before going to cookery school in Ireland. She has developed, tested, and writen recipes for Ottolenghi’s weekly column in the Guardian magazine and monthly New York Times’s columns, as well as for his cookbooks. For Falastin, Tara has travelled with Tamimi in Palestine and eaten her body weight in chickpeas and tahini.

      Author Residence: London, UK
      Marketing & Promotion
        Marketing: Large scale influencer mailing to Ottolenghi and Middle Eastern food fans

        Advertising targeting Ottolenghi fans, Palestinian-Canadians, general adventurous foodies, and those interested in Palestinian culture/causes.

        Organic social on author channels

        Tour announcement on author channels

        Publicity: Two-city Canadian tour stops - Toronto + TBD

        Long lead print coverage - Chatelaine, Canadian House&Home, Hello!, Globe & Mail

        Toronto media day towards national TV and daily print coverage - ie CTV Your Morning, Marilyn Denis Show, Chatelaine Test Kitchen, Toronto Star, National Post

        Explore In Conversation and restaurant takeover event opportunities

        Author Website:

        Author Social Media: Instagram: @sami_tamimi, @ottolenghi; Twitter: @samitamimi, @ottolenghi
    • Awards & Reviews

      “This is a beautiful book and I want to cook every single recipe in it.”—Nigella Lawson

      “Sami Tamimi and Tara Wigley’s beautiful Falastin is a love letter to Palestine—its warm and hospitable people and its bright and mouthwatering cuisine. A cookbook should make you dream, it should invite you to an expanding table, and, more important, it should make you drop everything and head straight to the kitchen. This book does all that. One day I hope to visit Sami’s homeland; but until then, with Sami as my host and Tara as my guide, I’ll let the scents and flavors of the Palestinian kitchen take me there as I pull up extra seats at my table to share this colorful and soulful food with family and friends.”—Naz Deravian, author of Bottom of the Pot  

      “A stunning collection of recipes and stories that showcase the best of Palestinian culture. I want to eat everything in this book”—Yasmin Khan, author of Zaitoun and The Saffron Tales

      Falastin is not a political book; it’s a people book. But most of all, it’s a cookbook that translates the rich culinary history of traditional Palestine into healthy, vibrant food for the twenty-first-century table.”—177 Milk Street

      “[A] celebration of Palestinian cooking…Adding to the overall connection between words and stomach are elegant photographs and additional instructions…. The temptation to try [all the recipes] is almost overwhelming. Expect enthusiastic demand from home cooks and foodie readers.”Booklist (starred review)
      “[An] expert dive into the food of Palestine. The dishes overflow with bold flavors…. Like the best cookbooks, this one opens a window to expand both palates and minds.”Publishers Weekly (starred review)

      “A love letter to palestinian food.” — Chatelaine
  • 3
    catalogue cover
    9781911358855 Hardcover COOKING / Methods On Sale Date:May 26, 2020
    $26.95 CAD 7.91 x 9.51 x 0.72 in | 1.5 lb | 144 pages Carton Quantity:20 National Trust
    • Marketing Copy

      Eighty simple and delicious meals that can be cooked in a single roasting tray or pot in the oven.

      Take a handful of fresh ingredients, spend five minutes or so preparing them, slam them in the oven, and get on with something else meanwhile. In hardly more time than it takes to cook a ready meal, you can have a home-cooked, nutritious feast. The recipes, which cover main courses, sides, desserts, and cakes, include ginger and turmeric chicken with potato and chickpea curry; oven-cooked rice with crab, peas, and lemon; lamb fillet with mojo verde and rice; mushrooms stuffed with pearl barley, spinach, and Parmesan; tomatoes and peppers baked with eggs; and lasagne of peas, greens, and ricotta. There are vegan and vegetarian meals and tips on how to make other recipes meat-free. Also included is a guide to creating your own original roasting-tray meals.
      Rosie Sykes is a freelance chef and menu consultant. She is the author of The Sunday Night Book and coauthor of The Kitchen Revolution. She writes regularly for the Guardian newspaper.

      Author Residence: UK

      Author Hometown: UK
      Marketing & Promotion
  • 4
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    Mandy's Gourmet Salads Recipes for Lettuce and Life Mandy Wolfe Canada, Rebecca Wolfe Canada, Meredith Erickson
    9780525610472 Hardcover COOKING / Courses & Dishes On Sale Date:July 07, 2020
    $35.00 CAD 8.5 x 10.8 x 0.9 in | 2.62 lb | 256 pages Carton Quantity:12 Canadian Rights: Y Appetite by Random House
    • Marketing Copy

      The Globe and Mail #1 Bestselling Cookbook!

      From the sisters behind Montreal’s sensational gourmet salads comes the cookbook of the summer. An overwhelmingly gorgeous book, packed with simple and delicious recipes for salads—and much more!

      There’s nothing a Mandy’s salad can’t fix. Want an explosion of colour, texture, flavour and fabulousness? Look no further. Inside the pages of this stunning cookbook (and the Mandy’s restaurants it’s named after) lies everything you need to take your salad game from a meh-maybe, to wooooah, baby!!

      Mandy’s gourmet salads are a jewel of Montreal’s (jam-packed) food scene. What started as a 3ft counter at the back of Mimi & Coco clothing store is now an 8 location success story, with ongoing expansion in every direction. Behind Mandy’s are the irresistable Wolfe sisters, Mandy and Rebecca. Mandy is in charge of menu inspiration and creation; Rebecca leads the design of all their restaurant locations. More is more is the mantra for both: more colour, more texture, more vibrancy, more life!

      In Mandy’s Gourmet Salads, Mandy and Rebecca talk you through how to create their coveted salads at home, including easy prep steps for essential ingredients, how to mix their famous dressings, and how to combine flavours and textures to create a salad masterpiece. Also inside are recipes for Mandy’s nutritious, filling and fantastic grain bowls (for those who want a bit more sustenance) as well as chapters dedicated to smoothies and sweets (sharing Mandy’s famous chocolate chip cookie recipe for the first time…). Perfectly timed for fresh summer living, Mandy’s Gourmet Salads is a feast, for the eyes as well as the tastebuds!
      MANDY and REBECCA WOLFE are the founders and creative minds behind Mandy’s. Mandy is the company’s creative food director and head chef, while Rebecca works as the brand manager and designs each of the restaurant locations. Together they founded the charity The Welcome Collective, an organization that welcomes asylum seekers to Canada. Both live in Montreal: Rebecca in Westmount with her husband and three children, and Mandy in Little Burgundy with her husband and four kids.

      MEREDITH ERICKSON is the co-author of the bestselling Joe Beef cookbooks, among many others. Her first solo cookbook, Alpine Cooking, is published in Fall 2019. Her work has appeared in publications including The New York Times, Elle, Saveur, Monocle and Lucky Peach.

      Author Residence: Montreal, Canada

      Author Hometown: Montreal, Canada
      Marketing & Promotion
        Marketing: Book announcement + cover reveal on social

        Pre-order campaign

        Book trailer

        In store collateral - postcards, posters, other swag

        Influencer mailings with salad dressing, great packaging

        Owned channel social promotion

        Facebook ads

        Instagram ads (from their account)

        US Plans: 

        Target parenting media including magazines and websites for review and excerpts

        Influencer campaign

        Facebook promotion

        Publicity: Tour cities: Montreal and Toronto

        National review mailing

        Pitch for interview features and excerpts with food media

        Pitch for in-person food segments with national broadcast media and regional media based on tour cities

        Montreal launch event at on-sale leveraging the authors’ restaurant

        Author Website:

        Author Social Media: Instagram: @mandysalads (30k), @ericksonmeredith (3k) Twitter: @MandysSalads
    • Awards & Reviews

      “The Montreal salad shop’s first cookbook isn’t just about how to artfully compose the perfect salad: it’s the story of two sisters and a shared love of good food.” — Chatelaine

      “With brightly coloured photos of greens, bowls and sweets practically popping off the pages, Mandy’s Gourmet Salads will inspire summer picnics, BBQs and much more.” — HELLO!

  • 5
    catalogue cover
    Love Is Served Inspired Plant-Based Recipes from Southern California Seizan Dreux Ellis Canada, Café Gratitude
    9780735236929 Hardcover COOKING / Vegan On Sale Date:April 07, 2020
    $35.00 CAD 8.28 x 10.27 x 1.27 in | 2.86 lb | 336 pages Carton Quantity:10 Penguin Canada
    • Marketing Copy

      Bright, clean, and hip recipes to enchant vegans, vegetarians, and omnivores alike, from plant-based haven Café Gratitude.

      Before it was a fixture on the LA dining scene and a magnet for celebrity diners, Café Gratitude was founded with the simple ethos that joy derives from loving and being grateful for food, health, and good company. The dishes are named to double as affirmations of self. “I Am Fearless,” “I Am Humble,” and “I Am Open-Hearted” nod to the restaurant’s core belief that food is just as much about spirit as it is about appetite. Since its beginnings, the café has changed locations, expanded, and been the backdrop for countless paparazzi shots. But the founding principles have remained the same, and the food continues to celebrate the flavors of plants with organic, from-scratch, and healthful ingredients free of animal products, gluten, processed soy, and, in almost all cases, refined sweeteners.

      Now, with Love is Served, Dreux Ellis, executive chef at Café Gratitude, brings Gratitude-quality meals to your table and the soul and mission of the restaurant to your home. Indulge in café favorites “I Am Awakening” (raw key lime pie) and “I Am Passionate” (black lava cake) while cooking up hearty, nourishing dishes like Grilled Polenta with Mushroom Ragout (“I Am Warm-Hearted”) and Radicchio, Roasted Butternut Squash, and Sundried Tomato Pesto Pizza (“I Am Gracious”). With unfussy methods and easy-to-access ingredients, this cookbook makes the wholesome satisfaction of the restaurant as accessible as ever for the home cook as it charms and inspires readers to change the way they look at food.
      CHEF DREUX ELLIS oversees the development and execution of the organic, plant-based menu at all Café Gratitude restaurants in Southern California. In April 2012, Dreux went to Venice, California as Executive Chef of Café Gratitude in Southern California, bringing his health-based, flavor driven cuisine to a wider audience. He now oversees the culinary direction at all the restaurants in Southern California. Café Gratitude is a vibrant global community of joyous gathering places where people come together to enjoy food and life.

      Author Residence: Los Angeles, California

      Author Hometown: Alberta, Canada
      Marketing & Promotion
        Marketing: Instagram advertising

        Influencer mailing

        Social support from Penguin Canada channels, amplifying media tour

        Author Website:

        Author Social Media: Twitter and IG: @cafegratitude, gratitude
    • Awards & Reviews

      “I’ve been a fan of Café Gratitude’s restaurants for years, and now, I’m so lucky to be able to enjoy their inventive, delicious food at home! If you love creative, nourishing everyday cooking, you need this book.”
      —Jeanine Donofrio, author of Love and Lemons Every Day

      “Out of all of the food and restaurants I’ve experienced around the world, Cafe Gratitude is still one of my absolute favorites.”
      —Woody Harrelson 
      “Café Gratitude is a restaurant of the future. Plants have never tasted so good with their focus on clean, healthy ingredients and delicious flavors. As we heal our bodies, we heal our relationship to Mother Earth. ”
      —Gisele Bundchen

      “Café Gratitude is hands down my favorite restaurant. This cookbook brings their delicious food home to you. ”
      —Jaden Smith 

      “Café Gratitude’s food philosophy embodies the message I’ve spent most of my life trying to convey. Food is our medicine. They not only curate the most delicious, organic, nutrient-dense meals, but they use their business to remind us of the essential ingredient in life, gratitude. ”
      —Mark Hyman, M.D.
      “Café Gratitude has been a leader and innovator in growing the plant based movement. Whether you’re a chef or new to the kitchen, this book will have you successfully enjoying delicious, wholesome, plant-rich meals. ”
      —John Mackey, co-founder and CEO of Whole Foods

      “Featuring bright plant-based recipes to appeal to vegans and omnivores alike, Love Is Served brings Café Gratitude’s wholesome recipes directly to home kitchens.”
      LA Weekly

      “Long-time plant-based eatery Café Gratitude’s new cookbook…brings its most popular recipes into the comfort of readers’ homes with un-fussy methods and accessible ingredients. We can’t wait to whip up the ‘I Am Passionate’ (Black Lava Cake) for a special Valentine’s Day treat!”
      Veg News

  • 6
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    Buck Naked Kitchen Radiant and Nourishing Recipes to Fuel Your Health Journey Kirsten Buck Canada, Melissa Hartwig Urban
    9780735236813 Hardcover COOKING / Health & Healing On Sale Date:April 07, 2020
    $35.00 CAD 8.25 x 9.31 x 0.94 in | 2.3 lb | 272 pages Carton Quantity:14 Penguin Canada
    • Marketing Copy

      Beautiful and delicious gluten-free, grain-free, and dairy-free recipes, fully endorsed by Whole30.

      As millions of people know, one of the toughest things about completing the Whole30 is figuring out what to eat the other 335 days of the year. Kirsten Buck, creator of Buck Naked Kitchen, struggled with her weight and chronic eczema for years before she transformed her life through food. She adopted a mostly paleo way of eating—gluten-free, grain-free, dairy-free, healthy fats, no refined sugars—and experienced dramatic weight loss. Soon after she went on to win the first-ever “Next Whole30 Star” competition and is now a certified holistic nutritionist, sharing delicious and beautiful recipes on her blog and Instagram with thousands of fans. From her Pesto Chicken Salad Sandwich for lunch, to Moroccan Lamb Stew for dinner, to the stunning Summer Berry Galette to satisfy your sweet tooth, there is something for every taste. In addition, there are recipe basics for making your own mayo, yogurt, salad dressings, tahini, and more, which prove that healthy eating doesn’t have to break the bank.
      KIRSTEN BUCK struggled with her weight and eczema for years before transforming her life with a paleo diet. She was the first-ever winner of the “Next Whole30 Star” competition and is now a certified holistic nutritionist. She lives with her dog in Winnipeg.

      Author Residence: Winnipeg, Manitoba

      Author Hometown: Winnipeg, Manitoba
      Marketing & Promotion
        Marketing: Social media support from Penguin Canada channels

        Instagram advertising

        Influencer mailing

        Author Website:

        Author Social Media: IG: @BuckNakedKitchen-76k
    • Awards & Reviews

      “What I see in this book is a woman showing up as her truest, most authentic self, using food to speak to us, to connect with us, and to show us and herself love. Kirsten has brought her journey into the light, and the joy, vibrancy, and newfound confidence with which she both cooks and moves through this world glows through these pages.”
      —from the Foreword by Melissa Urban, Whole30 Co-Founder and CEO

      “There are so many classic recipe staples in Kirsten’s cookbook that it deserves a permanent place on every kitchen counter! I felt like she invited me into her home and showed me how to cook nourishing food from scratch. The photography is beautiful and Kirsten’s approach to food is so effortless and natural.”
      —Joy McCarthy, bestselling author of Joyous Health and The Joyous Cookbook

      “Looking for simple, budget-friendly, and nourishing recipes? Kirsten Buck’s gorgeous debut cookbook is filled with healthy, delectable dishes.”
      —Michelle Tam, New York Times bestselling cookbook author and creator of Nom Nom Paleo

      “The recipes in Buck Naked Kitchen are innovative, healthy, stunning, and encourage me to eat foods that are fresh and in season. Her winter chapter warms my soul with comforting, wholesome dishes, while her summer chapter has me ready to cool off in the summer heat. I admire everything about this book!”
      —Alex Snodgrass, cookbook author and creator of The Defined Dish

      “Kirsten’s approach to food and healthy living is balanced, nutritious, and full of flavor. With an emphasis on easy and accessible recipes that fit every budget and skill level, Buck Naked Kitchen is a must-have for all home cooks.”
      —Ronny Joseph Lvovski, creator of Primal Gourmet

      “Kirsten Buck’s inspiring journey, from her struggle with food to a love affair with it, is one that resonates with me and probably most women. Buck Naked Kitchen is her delicious tale of strength and beauty told through the recipes she lovingly created. The food is gorgeous, yet inviting, just like Kirsten herself.”
      —Zoë François, co-author Artisan Bread in Five Minutes a Day book series  

      “Kirsten is a magician when it comes to making nutritious meals super flavorful, and her cookbook is no exception. With her endless creativity and gorgeous photography, she never ceases to impress your eyes and taste buds. The recipes in this fantastic cookbook are easy to make and sure to please even the pickiest eater.”
      —ChihYu Smith, Creator of I Heart Umami and author of Asian Paleo

      Buck Naked Kitchen is a beautiful expression of the respect Kirsten Buck has for nourishing food. From her heartfelt story detailing her inspiring journey with food and mental health, to the gorgeous imagery, and accessible yet wildly impressive recipes, this book will be a cherished addition to any home. Thank you, Kirsten, for sharing what a balanced and healthy relationship with nourishing ourselves looks like and for providing the resources to create that for ourselves.”
      —Danika Brysha, Lifestyle Design + Self Care Expert, Co-founder/CEO at Model Meals

      “[Buck Naked Kitchen] contains beautifully photographed and delicious sounding gluten-free, grain-free and dairy-free recipes, fully endorsed by Whole30.”
      Winnipeg Sun

      “[Buck Naked Kitchen] combines Kirsten’s education as a certified holistic nutritionist with her background and experience focusing on whole foods and creating healthy, approachable and delicious meals. Not only is every recipe gluten, grain AND dairy-free, did I also mention the Manitoba favourite: chicken tenders and HONEY DILL?!  You gotta try it!”
      Travel Manitoba
  • 7
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    Kitchen Remix 75 Recipes for Making the Most of Your Ingredients: A Cookbook Charlotte Druckman
    9780553459685 Hardcover COOKING / Methods On Sale Date:April 07, 2020
    $37.00 CAD 7.66 x 10.28 x 0.81 in | 2.02 lb | 224 pages Carton Quantity:14 Canadian Rights: Y Clarkson Potter
    • Marketing Copy

      Make the most of your pantry and fridge with this fun and easy-to-use cookbook that turns groups of three ingredients into three distinct courses.

      Whether you’re buying food for the week or just a food lover who wants to explore new tastes, Kitchen Remix is the flexible handbook you’ll constantly have open thanks to its 75 recipes that reimagine mealtime.

      Charlotte Druckman, an accomplished food writer and journalist, shows you how to combine—and recombine—three base ingredients into a variety of distinct meals: goat cheese, strawberries, and balsamic vinegar turn into Goat Cheese Salad, Strawberry-Chevre Parfaits, and Strawberry Shortcakes. Squid, cornmeal, and peppers are the key players in Hoecake, Cornmeal-Crusted Calamari, and Saucy Peppers Polenta & Boiled Squid. Meanwhile, Curry-Roasted Carrots, Carrot Upside-Down Cake, and Thai-ish Carrot Salad are all within easy reach when you begin with carrots, cashews, and coconut.

      With trendy recipes and exciting twists, this book makes cooking simple and fun with easy-to-follow recipes and a manageable pantry section for home cooks of all skill levels. Along the way you’ll also learn techniques such as braising, poaching, and oven-frying. It’s a flavor guide for the food curious that will grow with you in the kitchen.
      Charlotte Druckman is a journalist, food writer, and the creator of Food52’s Tournament of Cookbooks (aka the Piglet). She conceived and edited the collection Women on Food, is the author of Skirt Steak: Women Chefs on Standing the Heat and Staying in the Kitchen and Stir, Sizzle, Bake, and coauthor of Anita Lo’s Cooking Without Borders. She lives in New York City.

      Author Residence: New York, NY

      Author Hometown: New York, NY
      Marketing & Promotion
        Marketing: Social media promotions through Clarkson Potter and Random House Platforms

        Online promotions through Penguin Random House sites such as Read it Forward and TASTE

        Author Influencer Mailing

        Lifestyle photos for social media

        Explore partnerships with publications with whom the author has a relationship, such as Cherry Bombe and Food52

        Explore TASTE on-site promotions

        Publicity: National magazine coverage in women’s, style, fashion, and lifestyle publications

        National newspaper coverage

        Regional events

        Author Social Media: Twitter: @cettedrucks; Instagram: @chardrucks
    • Awards & Reviews

      “This sort of inspiration is bound to excite the cook looking for something unexpected and quite original for the dinner table.”Booklist
      “This book is valuable no matter what ingredients you have on hand.”—Cooking in Quarantine
       “Inspires us to be creative with the ingredients in our pantry.”—Heated

      “Druckman proves to be a home cook’s savvy companion in this helpful cookbook.”—Publishers Weekly
  • 8
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    Easy Everyday Keto Healthy Kitchen-Perfected Recipes America's Test Kitchen
    9781948703123 Paperback COOKING / Health & Healing On Sale Date:March 31, 2020
    $29.99 CAD 7.88 x 9.63 x 0.69 in | 1.69 lb | 256 pages Carton Quantity:18 Canadian Rights: Y America's Test Kitchen
    • Marketing Copy

      America’s Test Kitchen raises the bar on keto cooking with dishes that offer fantastic flavor, efficiency, and ease.

      Break free from the monotonous or time-consuming recipes that too often make up the reality of a keto diet and discover easier, naturally keto dishes that deliver inspiration, variety, and great taste—all while perfectly meeting your macros.

      In this meticulously tested, must-have collection we set our sights on regular meals anyone would enjoy, skipping the gimmicky ideas and seeking nourishing healthy fats and low-carb vegetables in recipes such as Lemon-Thyme Pork Tenderloin with Green Beans, Grilled Chicken Thighs with Shaved Zucchini Salad, One-Pan Steak Fajitas, Kimchi Beef Meatball Soup, and Green Shakshuka. Essential keto-friendly comfort foods help satisfy cravings with all-purpose keto wraps, pancakes, and simple sweets and snacks.

      Our recipes keep mealtime easy but interesting (most recipes take less than an hour), with plenty of variations to change up the routine (try making Butter-Basted Rib-eye Steak using Coffee-Chile Butter). Since eating outside the house is challenging, our Keto Meal Prep feature highlights the best make-and-take recipes—so you can skip that packaged snack bar and enjoy a bite of something homemade. A Keto essentials section and weekly meal plans will help to organize your shopping list, and healthy tips from our nutritionist make your goals achievable.
      America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!

      Author Residence: Boston, MA

      Author Hometown: Boston, MA
      Marketing & Promotion
        Marketing: The category killer from ATK has arrived! Tier 1 marketing campaign to drive awareness across a coordinated innovative marketing strategy across social and YouTube, The ATK test kitchen is the natural place where scientific recipe development meets this popular yet challenging diet, X3 Email marketing messages to 2.7M ATK emails starting 6 weeks prior to publication, Inclusion in ATK Newsletters sent to 1.6M fans.

        Publicity: Local and national, print, television and radio outreach, Health and Diet Influencer outreach, Facebook Live demos in collaboration with Keto fan groups, Blogger email blast, Digital marketing campaign.
    • Awards & Reviews

      “As with previous titles from America’s Test Kitchen…this keto-focused volume is a solid collection of rigorously tested recipes. Here, the ATK team enlists the aid of nutritionist and dietician Alicia Romano to ensure the recipes are healthy and nutritious while still adhering to the keto philosophy that eliminates grains and ’in which fats now make up 70 to 75 percent of the daily calories.’ The dishes are easy to source and prepare, and nutritional information is included for each recipe, as are menu plans for those new to the program. This information-packed volume rises above the rest of the keto cookbooks.”—Publisher’s Weekly
  • 9
    catalogue cover
    Foolproof Fish Modern Recipes for Everyone, Everywhere America's Test Kitchen
    9781948703109 Hardcover COOKING / Specific Ingredients On Sale Date:March 26, 2020
    $40.00 CAD 8.81 x 10.25 x 1.03 in | 2.94 lb | 384 pages Carton Quantity:10 Canadian Rights: Y America's Test Kitchen
    • Marketing Copy

      Fresh, modern flavors, 198 recipes that accommodate multiple kinds of fish, and plenty of fish facts will inspire you to dive into seafood cookery with confidence.

      For many home cooks, preparing seafood is a bit of mystery. But I’m going to let you in on a little secret: Cooking great-tasting seafood is easy and anyone, anywhere can do it. (That means you!) Our newest cookbook provides you with everything you need to create satisfying and healthy seafood meals at home.

      We explore how to buy quality fish and dive deep into all the varieties of fish available, from light and flaky to rich and meaty. You’ll get answers to all of your seafood related questions and practical tips and tricks for handling fish. But the recipes are where things get really exciting. From sumptuous appetizers and savory soups and stews to easy weeknight dinners and company-worthy fare (and a lot more), you’ll learn just how rewarding it is to prepare seafood at home. We’ve also included substitution information for each recipe. So if you can’t find a certain kind of fish or if you don’t like the type used in the recipe, you can use any of the listed substitutions and still achieve great results. Clever, right?

      Having delicious, healthy (and easy) recipes to cook at home is more important than ever.

      We hope you’ll give seafood cookery a chance. You won’t regret it.
      America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!

      Author Residence: Boston, MA

      Author Hometown: Boston, MA
      Marketing & Promotion
        Marketing: X3 Email marketing messages  to 2.7M ATK emails, starting 6 weeks prior to publication, Inclusion in ATK Newsletters sent to 1.6M fans, Cook’s Illustrated magazine Wrap Takeover for top titles, Expanding footer on the ATK websites—prominent placement that drives directly to buying the book, Specific landing page to reach the large prospect audience visiting from social and organic search, Local and national outreach (Good Day NY, Weekend Today, Dr. Oz, Hallmark Home & Family), Broad outreach to print/digital reports, bloggers with video assets.

        Publicity: Local and national, print, television and radio outreach, “Top Fish Fears” survey data results to coincide with launch, Influencer Engagement, Blogger email blast, Digital marketing campaign.
    • Awards & Reviews

      “’Fish shouldn’t be scary,’ the team at America’s Test Kitchen writes in the introduction to this wildly useful guide to cooking fish and shellfish. They make good on the promise to demystify cooking seafood, serving up 198 easily sourced and prepared recipes, offering advice on techniques such as breaking down a lobster or prepping salmon, and dispensing tips on buying seafood (’fish should smell sweet like the sea’)…The book’s depth, breadth, and practicality makes it a must-have for seafood lovers.”—Publisher’s Weekly
  • 10
    catalogue cover
    The Women's Heritage Sourcebook Bringing Homesteading to Everyday Life Ashley Moore, Lauren Malloy, Emma Rollin Moore, Audria Culaciati
    9781599621555 Hardcover COOKING / Health & Healing On Sale Date:March 24, 2020
    $47.00 CAD 7.67 x 9.54 x 1.4 in | 3.19 lb | 392 pages Carton Quantity:8 Canadian Rights: Y Welcome Books
    • Marketing Copy

      The book of the movement that applies homegrown practices of self-sufficiency to modern life.

      Homesteading is a lifestyle of self-reliance and sustainability, characterized by home gardening and animal husbandry, food preservation, and even the small-scale production of textiles, clothing, and craftwork.

      This indispensable reference book is divided into three sections: food (from sourdough bread baking to pickling vegetables to fermenting kefir), herbalism (from growing an herbal garden to making skin and hair care products to foraging), and animal husbandry (from beekeeping to buying, raising, and owning chickens, cows, and pigs).

      Lavishly illustrated with 250 full-color photographs and full of detailed tips, techniques, and recipes, this reference book is comfortable on the coffee table, in your kitchen, or even propped open for use in your backyard garden.
      The goal of Women’s Heritage is to bring elements of the homestead into everyday life. Ashley Moore is a mother, artist, and herbalist who has studied herbal medicine with Rosemary Gladstar, Susun Weed, and the Herbal Academy. Emma Moore is an educator, yogi, healthy lifestyle coach, and mother who cares about how her children are being raised in this world. Lauren Malloy has a degree in animal science and conservation biology. She is also the creator of Worn Wear, a used clothing and repair campaign for the outdoor company Patagonia. Audria Culaciati is a freelance writer who believes in women empowering each other with and through their craft.

      Author Residence: Central Coast California
      Marketing & Promotion
        Marketing: Co-op available for placement

        Facebook/Twitter photo album & sample recipe

        Promote in Library Market

        Publicity: Coverage in culinary: Bon Appetit, Fine Cooking, Food Network Magazine, Saveur, Food + Wine, Food Arts, Eating Well,Plate, Relish, The Art of Eating, Chow Magazine.

        Food sections of lifestyle magazines:, Country Living, Vogue, O The Oprah Magazine, Esquire, Health magazine, Martha Stewart Living, as well as the women’s magazines including Ladies Home Journal, Redbook, Family Circle, Good Housekeeping.

        Top 10 newspaper food sections: The New York Times, Wall Street Journal, Chicago Tribune, Dallas Morning News, Atlanta Journal, LA Times, SF Chronicle, USA Today; syndicated news wire services such as AP, United News Syndicate, Content That Works, and Reuters, etc.

        ONLINE:,,,,,,,,,,,,,,,,,,,,,,,,,, etc.

    • Awards & Reviews

      Nikki Reed’s Top Eco Picks: These girls are my go-to for tips on sustainable living, recipes, DIY products and more. They just released their new book as well, focusing on empowering women, farming, apothecary, and beyond.” – HARPER’S BAZAAR

      “The title is ideally timed to illuminate us on the ins and outs of everything from the art of a well-curated edible flower salad and how to lacto-ferment ketchup, to the difference between Buff Orpington hens and Rhode Island Reds, to recipes for make-your-own toothpaste (hint: don’t forget the French clay). It also features experts in each discipline, including co-founder of fermented alcohol brand the Apiary, Rachna Hailey, and beekeeper Nicole Ulabarri who runs Morris Honey.” —C Magazine: California Style & Culture

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