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Food & Drink - July 2022

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  • 1
    catalogue cover
    Doctors and Distillers The Remarkable Medicinal History of Beer, Wine, Spirits, and Cocktails Camper English
    9780143134923 Paperback COOKING / History On Sale Date:July 19, 2022
    $24.00 CAD 5.5 x 8.3 x 0.73 in | 0.63 lb | 368 pages Carton Quantity:24 Canadian Rights: Y Penguin Books
    • Marketing Copy

      The intertwined histories of booze and medicine, from internationally-renowned cocktail expert Camper English.

      Alcohol and medicine have an inextricably intertwined history, with innovations in each altering the path of the other. The story stretches back to the ancient world, when beer and wine were used to provide nutrition, hydration, and act as solvents for healing botanicals. Over time, alchemists distilled elixirs designed to cure all diseases, monastic apothecaries developed mystical botanical liqueurs, travelling physicians concocted dubious intoxicating nostrums, and the drinks we’re familiar with today began to take form. In turn, scientists studied fermentation and formed the germ theory of disease, and developed an understanding of elemental gasses and anesthetics. Modern cocktails like the Gimlet, Gin & Tonic, and Old Fashioned were born as delicious remedies for diseases and discomforts. In Doctors and Distillers, cocktail expert Camper English reveals how and why the contents of our medicine and liquor cabinets were, until surprisingly recently, one and the same.

      Camper English is a cocktails and spirits writer and speaker who has covered the craft cocktail renaissance for over 15 years, contributing to more than 50 publications around the world including Popular Science, Saveur, Details, Whisky Advocate, and Drinks International. With a focus on the nerdy side of mixology, he has studied everything from the history of carbonation to the science of clear ice cubes. He has been awarded International Cognac Writer of the Year by the Bureau National Interprofessionnel du Cognac and Best Cocktail Writer at the Tales of the Cocktail Spirited Awards, and he has been voted as one of the 100 most influential people in the global drinks industry for several years running. His website is Alcademics.com.  

      Author Residence: San Francisco, CA
      Marketing & Promotion
        Marketing: Social media and online promotion  

        Wellness marketing and promotion

        Twitter/ Instagram 

        Publicity: Print and Online Reviews and Features

        Radio Interviews

        Food + Beverage Media Coverage

        Author Website: www.alcademics.com/

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

      A 2023 Tales of the Cocktail Spirited Awards Top 10 Nominee

      “At last, a definitive guide to the medicinal origins of every bottle behind the bar! From prehistoric beer to exotic French liqueurs, a swig of alcohol has always served as tonic and treatment. With a cocktail nerd's love of obscure ingredients and a passion for odd historical details, Camper English illuminates the murky, confounding, and even grotesque history of booze as medicine. This is the cocktail book of the year, if not the decade.” —Amy Stewart, author of The Drunken Botanist and Wicked Plants

      “Mr. English has written a fascinating book that makes a brilliant historical case for what I’ve been saying all along: alcohol is good for you…okay maybe it’s not technically good for you, but he shows that through most of human history, it’s sure beat the heck out of water.” —Alton Brown, creator of Good Eats

      "A cheerfully informative highlights tour — the literary equivalent of a bowl of tasty bar snacks to consume between sips of social history . . . English’s inclusion of previous pandemic practices gives Doctors and Distillers an extra dose of insight into human nature." —The New York Times Book Review

      “A rollicking, quirky story of alcohol and medicine’s 'inextricably intertwined history,' from ancient Greek health treatises on wine to elixirs concocted by medieval monks to blood donors in Ireland receiving a pint of Guinness to American snake-oil salesmen making wildly false health claims about alcoholic tinctures, liniments and tonics to early-20th-century soda fountains where you could buy laudanum and soda spiked with cocaine." —Washington Post

      “With immense wit and charm, author Camper English traces millennia to explore how civilizations used fermented and distilled beverages to do everything from hydrating the workforce to fending off the Black Death. English takes a tongue-in-cheek approach to his subject matter, resulting in wildly compelling stories, such as how Buckfast, a tonic wine created by monks to treat colds and influenza, became the 'U.K.'s version of Four Loko.' It is every bit as entertaining as it is educational.” Scientific American

      “Doctors and Distillers, Camper English’s exploration of the medicinal history of libations, is jam-packed with factoids about the history of distilling and medicine and arranged in thematic and roughly chronological order. The writing is lively and accessible, easily enjoyed by a medical anthropologist, home mixologist, or seasoned bartender." Science Magazine

      “Camper English is the booze writer’s booze writer—the one we all turn to for true histories, unassailable facts, and clarity (of both explanation and ice). Doctors and Distillers puts his magnificent brain on full display, laying out the coiled-together histories of drinking and medicine. Every page has at least three “wait, I didn’t know that!” moments, and the bibliography will launch 1,000 magazine-article history sections. I might actually need two copies—one for my reference shelf and one for my bar.” —Adam Rogers, author of Proof: The Science of Booze and Full Spectrum: How the Science of Color Made Us Modern

      Doctors and Distillers is an eye-opening compendium of the unlikely, often dodgy, always colorful alchemical-medicinal backstories of alcohols in all their stupefying variety: it'll bring a little something extra to whatever you sip.” —Harold McGee, author of On Food and Cooking and Nose Dive

      “I must tell you that I fully believe that fermentation is actually magic. At the very least I think we can all agree that alcoholic drinks, properly administered by a judicious hand, can be medicine. Dive into these pages and you will learn the raucous and unlikely true tale of how every alcoholic drink from beer, wine, and bitters to the vanished and banned cocaine drinks of the 19th century, were once thought to banish all manner of ills. Better yet, you'll be grandly entertained. I predict that by the last page you'll find yourself feeling oddly...better.” —Garrett Oliver, editor in chief, The Oxford Companion to Beer and Brewmaster of The Brooklyn Brewery

      “When the Roman philosopher Seneca wrote that "reading nourishes the intellect and study banishes fatigue," I'm pretty sure he was thinking about Doctors and Distillers, or at least would have been if he'd stuck around to read it. In any case, Mr. English has written as an instructive and entertaining a book as I can conceive.” —David Wondrich, editor in chief, The Oxford Companion to Spirits and Cocktails

      “Equal parts science textbook and historical narrative, Doctors and Distillers is a beautifully researched and thoroughly engaging trip through the story of some of our most beloved libations.” —Jeffrey Morgenthaler, author of The Bar Book and Drinking Distilled

      “Camper has always written with the rare combination of eye-opening insight and delightful wit, and in Doctors and Distillers he outdoes himself masterfully. A globe-spanning and impeccably researched work that reaches deep into humanity’s relationship with alcohol, this is no dry textbook — Doctors and Distillers pulls the veneer off of subjects clouded in mystery and hyperbole, exposing the history of beer, wine, spirits and cocktails as critical in understanding modern health, medicine, and our persistent human desire to understand the universe and our place in it. Dive in and explore, but don’t forget to first grab a shaker and mix up one of the delicious cocktail recipes sprinkled throughout — it’s good for you, after all!” —Alex Day, partner at Death & Co and author of Death & Co, Cocktail Codex, and Death & Co Welcome Home

      “Want a prescription of gin, whiskey, beer, or cocaine? Well, you’ll need to travel back in time for these doctor-given elixirs. And that’s exactly what Camper English does in Doctors and Distillers. He beautifully tells the story of how alcohol kept the world healthy and provides recipes for you to make at home. You know, just in case you get a case of 1800s-era hay fever.” —Fred Minnick, author of Whiskey Women, Bourbon Curious, and Bourbon: The Rise, Fall, and Rebirth of an American Whiskey

      “A boozy and breezy romp through medical history, Doctors and Distillers is an intoxicating read. Buy two copies: one for your bar and one for your bookshelf.” —Nate Pedersen, co-author of Quackery: A Brief History of the Worst Ways to Cure Everything

      “Channeling the witty satire of Mencken, to-the-point prose of Hemingway, and unsentimental wit of Embury, spirits writer Camper English overlays meticulously researched histories of medicine, spirits, and mixology, revealing eyebrow-raising insights about the cultural context that informed each field’s advance chronologically. Unlike muckraker Upton Sinclair’s confession about The Jungle, "I aimed at the public's heart, and by accident I hit it in the stomach”, English aims at our stomachs, and gets to the heart of the inseparable relationship between spirits, mixed drinks and medicine dating back to antiquity.” —Jim Meehan, author of Meehan’s Bartender Manual and The PDT Cocktail Book

      “You can tell from the six-page bibliography how deeply cocktail and spirits writer Camper English researched his new book, which touches on the interconnectedness of bartender and pharmacist, and how drinking to one’s health reverberates throughout history. English reveals the medicinal origins of many liquor brands, with drink recipes also provided. He makes it clear that this book is not a resource for elixirs to cure ailments, but, rather, shows how 'healthy' cocktails often have been part of the zeitgeist. His advice: 'If you need medicine, talk to your doctor. If you need a cocktail, see your local mixologist.'” —Atlanta Journal-Constitution
  • 2
    catalogue cover
    Good & Sweet A New Way to Bake with Naturally Sweet Ingredients Brian Levy, Amy Chaplin
    9780593330463 Hardcover COOKING / Courses & Dishes On Sale Date:July 26, 2022
    $54.00 CAD 8.28 x 10.28 x 0.99 in | 2.68 lb | 288 pages Carton Quantity:12 Canadian Rights: Y Avery
    • Marketing Copy

      ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Serious Eats

      Groundbreaking recipes for real desserts—sweetened entirely by fruit and other natural, unexpectedly sweet ingredients—from a pastry cook who’s worked at acclaimed restaurants in New York and France.

      Brian Levy spent years making pastries the traditional way, with loads of refined sugar and white flour, at distinguished restaurants, inns, and private homes in the United States and Europe. But he discovered another world of desserts—one that few bakers have explored—where there’s no need for cane sugar or coconut sugar, for maple syrup or honey, or for anything like stevia. When Levy succeeded in making a perfect mango custard, harnessing only the natural sweetness of fruit with no added sugar, it was a breakthrough that inspired years of experimentation converting other desserts into nutritious indulgences.

      In Good & Sweet, Levy stretches this experiment across 100 recipes that ingeniously deploy fruit (dried, juiced, and fresh), nuts, grains, dairy, and fermented products to create sweet treats whose flavor is enriched by whole-food, feel-good ingredients. Every recipe offers substitutions for dietary restrictions and includes a flavorful sweetener that exceeds cane sugar, from freeze-dried sweet corn to coconut cream and apple cider. A Pistachio-Studded Peach Galette gets its wings from fresh fruit, dried apricots, and orange juice; chestnuts, golden raisins, and dried apples perform a pas de trois in Chestnut Ricotta Ice Cream; and dates, milk powder, and a touch of miso paste make for a dense, caramely Sticky Toffee Pudding Cake. With sweets like these—ones that nudge you toward mindful eating but don’t compromise flavor—you’ll never have to give up dessert.
      Brian Levy is a pastry cook who previously worked at Babbo, where he was mentored by James Beard Award−winning pastry chef Gina DePalma. Outside of the kitchen, he also studied architecture at Yale.

      Author Residence: Washington, Connecticut
      Marketing & Promotion
        Marketing: Marketing:

        Outreach to baking influencers

        Brand partnerships

        Digital advertising

        Publicity: Publicity:

        Food media

        NY media 

        Author Social Media: @fruitcakery
    • Awards & Reviews

      “Good and Sweet is a treasure trove of genius ideas and inspiration, as well as great desserts; a much-needed and brand new (but not daunting) baking education for all of us!” - Alice Medrich, five-time James Beard Cookbook Award-Winning author

      “Brian Levy’s Good and Sweet is an inspiring book full of sweet recipes that use the natural sweetness from fruits, grains and whole food ingredients to make delightful pastries and desserts. I can tell you that having worked with Brian, he is thoughtful, creative and attends to every detail in his cooking and baking. From sticky toffee pudding to butterscotch pots de crème to breakfast coffee cake with berry jam and cinnamon streusel Brian creates delicious recipes that are good for you too. I am looking forward to making the sweets in this lovely book.” – Melissa Weller, author of A Good Bake

      “Brian Levy has captured the soul satisfying delight of desserts without adding demon sugar to the mix. Carefully calibrated formulas bring out all the natural flavors of his ingredients and the textures are equally appealing in these recipes. Our palates are changing, and Good & Sweet charts the path forward.” - Bill Yosses, author of The Sweet Spot

      “This book is amazing! Brian Levy showcases bold and unexpected flavors alongside comforting favorites in a whole new fruit-sweetened light. There are clever techniques throughout, like folding whipped cream into rice pudding to give it a gorgeous ethereal texture, along with so many others. From Loaded Breakfast Cookies to Fudgy Chocolate Spoon Cake this book is packed with enticing recipes, and gorgeous photos that will make you want to dive right in.” - Yossy Arefi, author of Snacking Cakes and Sweeter off the Vine

      “Blessedly bucking the current trend towards new and alternative sweeteners in the baking aisle, Brian Levy turns to naturally sweet whole foods—fresh, dried, and freeze-dried fruit, grains, nuts, even vegetables—to give us a truly game changing collection of desserts and sweets. Crafted with skill, imagination, and a fine palate for flavor, these new recipes will instantly become part of our repertoire, as avid home bakers and professionals alike. I’m already planning desserts with Brian’s brilliant new pastry crusts, caramel sauces, and applying his deconstructed white chocolate strategy and so much more…Good and Sweet is a treasure trove of genius ideas and inspiration, as well as great desserts; a much-needed and brand new (but not daunting) baking education for all of us!” - Alice Medrich, five-time James Beard Cookbook Award-winning author of Gluten-Free Flavor Flours and Gluten- Free Holiday

      “In Good and Sweet, Brian Levy has brilliantly freed bakers from the slavish adherence to refined sugar.  Instead, the natural sweetness of both fresh and dried fruits is used to advantage in tempting and creative recipes.” - Nick Malgieri, author of How to Bake

      “Levy’s mission here isn’t ’healthy’ baking, but rather to create recipes that aren’t focused around the ingredient that might be missing [i.e., sugar], but instead what they might gain from using alternative ways to sweeten.” - Lukas Volger, author of Snacks for Dinner and Start Simple and contributor at Epicurious
  • 3
    catalogue cover
    Series: TRAP KITCHEN
    Trap Kitchen: Mac N' All Over The World Bangin' Mac N' Cheese Recipes from Around the World Malachi Jenkins, Roberto Smith, Snoop Dogg, Kathy Iandoli
    9781954220263 Hardcover COOKING / Individual Chefs & Restaurants On Sale Date:July 19, 2022
    $34.95 CAD 7.58 x 9.43 x 0.61 in | 1.26 lb | 128 pages Carton Quantity:20 Canadian Rights: Y Kingston Imperial
    • Marketing Copy

      Foreword by Snoop Dogg

      A collection of 50 delicious worldwide mac n’ cheese recipes from two chefs who have graduated from paper to cloth napkins. With Mac N’ All Over The World, the Trap Kitchen franchise goes global.

      “variations of cheese-drenched pasta scour the earth for inspiration.. No ounce of cheese…is wasted in these deliciously outrageous recipes.”  - Publishers Weekly

      “The cookbook spills the secrets on their most notorious dish and…flavors of regions from around the world.”  - Ebony

      Three years after the release of their first cookbook Trap Kitchen: Bangin’ Recipes From Compton and a whirlwind of success later, gang members turned famous chefs Malachi “Spank” Jenkins and Roberto “News” Smith are back with a second serving. Trap Kitchen: Mac’N All Over The World will combine the soul of macaroni and cheese from the heart of Compton with the flavors of regions around the world. From a business that started selling plates through their living room window via Instagram ads to now having multiple food trucks and even a brick and mortar store, Mac’N All Over The World continues where the first cookbook left off, inspiring people from all walks of life to follow their passion no matter what the odds are. And following a year like 2020, the message hits that much harder. Just like last time, the cookbook will take another deep dive into the journey of Trap Kitchen’s growth since they first made their mark in the literary world.
      Malachi Jenkins and Roberto Smith are childhood friends from neighboring rival gangs, brought together by their two passions: food and girls. Today, they are the cofounders and owners of Trap Kitchen. The underground culinary experience was completely fueled off Instagram. Their colorful past has made them media darlings, having appeared on the Today show, Martha & Snoop’s Potluck Dinner Party, VICE, Fox 11 News, and BET.

      Having worked in some of New York’s finest kitchens, from Le Bernadin to Rouge Tomate to Momofukko, over a decade in the New York restaurant scene has culminated in a versatile cooking style which reflects contributor Nicholas Porcelli’s training in Asian, new American, and classical French cuisines.

      Author Residence: Los Angeles, California

      Author Hometown: Los Angeles, California
      Marketing & Promotion
        Marketing: National television appearances

        National/Regional NPR campaign

        National Review and Media Appearances, including morning shows, NPR, op-eds, and print features

        National Online Interviews, Reviews, and Blog Coverage

        Targeted social media and blogger campaign

        Active on Instagram: 288k Followers

        Active on Facebook: 65k Likes

        Food and spirits radio interviews and giveaways

        Advertising and giveaways on major food and lifestyle sites and blogs

        Advertising in select food and spirits magazines and journals

        Author events and interviews out of New York, Los Angeles

        Amazon, Facebook and Instagram advertising targeting the author’s followers, news media, and comp authors

        Promotion on NetGalley and Goodreads.com

        Virtual Author Tour

        Targeted email marketing

        Early Reader Review Campaign

        Bookseller Outreach

        Author Website: www.trapkitchen.com

        Publicity: National Radio Tour

    • Awards & Reviews


        “The more than 50 other variations of cheese-drenched pasta scour the earth for inspiration.. No ounce of cheese…is wasted in these deliciously outrageous recipes.”  - Publishers Weekly

        “The cookbook spills the secrets on their most notorious dish and…flavors of regions from around the world.”  - Ebony

        “celebrities caught on to the food craze. Tyrese was an early client…now…star-studded clientele including Justin Bieber, Dave Chappelle, Chris Brown, Common, Tyga, Kylie Jenner, Kendall Jenner, Ice Cube, Anthony Anderson, Kanye West, Kim Kardashian, Post Malone, The Roots”… - Billboard

        “The Best Los Angeles cookbooks of 2018”- This.. cookbook is anything but conventional - Time Out

  • 4
    catalogue cover
    Lebanese Cuisine The Authentic Cookbook Samira Kazan
    9780744054491 Hardcover COOKING / Regional & Ethnic On Sale Date:July 26, 2022
    $42.00 CAD 8.31 x 10.31 x 1.15 in | 3.01 lb | 272 pages Carton Quantity:10 Canadian Rights: Y Alpha
    • Marketing Copy

      The first proper Lebanese cookbook on the market! Fresh, flavorful, and healthy ingredients, prepared the right way!

      Whole grains, fruits, vegetables, chickpeas, garlic, parsley, olive oil, lemons, fresh seafood, poultry, and lamb—with its abundance of healthful ingredients, Lebanese cuisine will leave you fully satisfied! If it suits you, find vegan or vegetarian adaptations for every recipe. Plus with helpful step-by-step photography for every recipe, you will know exactly how to make all of these dishes right. 

      Author and recipe developer Samira Kazan has put her whole heart into making sure you have the very best, complete recipe collection of her home country. Having grown up in a family of Lebanese restaurateurs, Samira knows what is the best of the best and what you’ll love. She traveled throughout Lebanon, meeting with the top chefs that the cuisine has to offer, and now translates their recipes for you in Lebanese: An Authentic Cookbook.

      It’s all in the little details when you want to prepare authentic food. From easy and quick dips like moutabal, baba ganoush, and hummus (multiple ways), to salads like tabouli and fattoush, to more elaborate recipes like stuffed makdous and spinach fatayer, you’ll learn how to do it properly for the optimal taste. And of course, we will cover the basics, like how to make tahini, za’atar, and pita bread!

      With stunningly vibrant, mouthwatering photography, and healthy, fresh ingredients, this book will wow your taste buds and give your diet that perfectly vibrant and spiced flavor it’s been missing!
      Samira Kazan is an award-winning food blogger, recipe developer, and influencer with boundless passion and instant attraction to colorful, vibrant, and healthy things. Samira loves creating delicious, rainbow-inspired, often plant-based recipes and shares her fresh and flavorful Middle Eastern recipes on her blog, AlphaFoodie.com, and on social media. Samira is a Netflix/Channel 4 Crazy Delicious winner; has hosted international workshops for brands like Google, Pinterest, and Duty-Free; was featured on Bored Panda online and in Vogue, Time, and Evening Standard; and was on the cover of Artful Living, among others. Samira’s Lebanese background, along with her travels throughout the country, consulting with top chefs and elders, has inspired her to collect and share the amazing tips, best practices, and the authentic and traditional Lebanese recipes in this book.

      Author Residence: Oxford

      Author Hometown: Beirut
      Marketing & Promotion
        Marketing: None

        Publicity: Print and digital galleys

        Major Pre-Order Campaign

        Major Publicity Campaign

        Trade and Consumer Advertising

        Major Social Media Campaign - Paid and organic

        Cross-divisional promotion opportunities

        Email Marketing Campaign

        Author Website: AlphaFoodie.com

        Author Social Media: Instagram @alphafoodie 1M
  • 5
    catalogue cover
    Cultured Food for Health A Guide to Healing Yourself with Probiotic Foods: Kefir, Kombucha, Cultured Vegetables Donna Schwenk
    9781401972424 Paperback COOKING / Health & Healing On Sale Date:July 19, 2022
    $33.99 CAD 7.5 x 9.13 in | 1 lb | 264 pages Carton Quantity:24 Hay House Inc.
    • Marketing Copy

      If you’re having digestive problems or feeling sick and rundown—or if you simply want to feel better and have more energy—this is the book for you. In Cultured Food for Health, Donna Schwenk opens your eyes to the amazing healing potential of cultured foods. Focusing on the notion that all disease begins in the gut—a claim made by Hippocrates, the father of medicine, more than 2000 years ago—she brings together cutting-edge research, firsthand accounts from her online community, and her personal healing story to highlight the links between an imbalanced microbiome and a host of ailments, including high blood pressure, allergies, depression, autism, IBS, and so many more. Then she puts the power in your hands, teaching you how to bring three potent probiotic foods—kefir, kombucha, and cultured vegetables—into your diet. Following the advice in these pages, along with her 21-day program, you can easily (and deliciously!) flood your system with billions of good bacteria, which will balance your body and allow it to heal naturally.

      In this book, you’ll find:
      • Step-by-step instructions on how to make basic kefir, kombucha, and cultured vegetables
      • More than 100 tasty, easy-to-make recipes, from smoothies to desserts, that feature probiotic foods • A three-week program with day-by-day instructions on gathering supplies and ingredients, and making and eating cultured foods
      • Helpful answers to some of the most frequently asked questions about culturing
      • Hints and tips about how to easily incorporate cultured foods into your life
      • Exciting information on the probiotic-enhancing properties of prebiotic foods, such as apples, broccoli, onions, squash, brussels sprouts, and honey

      Cultured Food for Health takes the fear out of fermentation so you can heal your gut and experience the energy, health, and vitality that are available when your body is working as it’s meant to. So join Donna today, and learn to love the food that loves you back!
      Donna Schwenk is the author of Cultured Food for Life and the founder of www.culturedfoodlife.com. She is the Kansas City Chapter leader for the Weston Price Foundation, a worldwide organization made up of people dedicated to restoring nutrient-dense food to the human diet through education, research, and activism. Donna teaches classes around the country to open people’s eyes to the power of cultured foods, which dramatically changed her health and the health of her family when she began making and eating them in 2002. She and her work have been featured on radio and television—including two PBS specials—in Britain’s Daily Mail, and in magazines including Energy Times, Vegetarian Times, and Mother Earth News.
      Marketing & Promotion
  • 6
    catalogue cover
    Plant Forward 100 Bold Recipes for a Mostly Healthy Lifestyle Richard Blais, Jazmin Blais
    9781628601350 Paperback COOKING / Health & Healing On Sale Date:October 31, 2023
    $49.95 CAD 8.04 x 10 x 0.73 in | 2.11 lb | 304 pages Carton Quantity:14 Canadian Rights: Y Victory Belt Publishing
    • Marketing Copy

      Next Level Chef co-star and Bravo’s Top Chef All-Stars winner Richard Blais and his wife, Jazmin, deliver 100 bold & stylish recipes that cast veggies in the starring role on your plate.

      In their new book, Plant Forward, the Blaises open their kitchen to show you how they eat and maintain healthy habits when the TV cameras are off. Using humor and heart, Richard details how he found his path to health by moving meat to the side in favor of a more plant-centric diet. He teams up with Jazmin to show you how to have fun with cooking, taking produce to an entirely new level without having to abandon meat or dairy entirely—think Zucchini al Pastor and Carrot Hotdogs!

      Each chapter focuses on a particular veggie or category of plant foods, from cauliflower to greens to tomatoes to whole grains, showcasing many of the diverse ways in which it can be prepared. The recipes feature Blais’s creative signature style but remain approachable for time-strapped individuals and families. With this array of innovative flavor combinations and flexibility, get ready to embark on the ultimate cooking and eating adventure.

      Sample Recipes:

      • Tomato and Watermelon Poke
      • Jerk Cauliflower Steaks
      • Potatostones
      • Broccoli Top Pesto with Kale and Whole Wheat Spaghetti
      • Zucchini Fritters with Parmesan
      • Carrot Osso Bucco with Polenta
      • The Blended Mushroom Burger
      • Eggplant and Chickpea Samosas
      • Anytime Almond Biscuits

      Plant Forward is complete with full-color photos, pantry upgrades, and the Blais cheat sheet—a weekly guide to staying on track.

      Learn how to achieve balance and fall in love with cooking again with the Blaises. Whether you are a seasoned chef yourself or a humble home cook, Plant Forward will help you achieve your healthy eating goals and challenge culinary norms with one of America’s most dynamic and inspiring foodie couples.
      Richard Blais
      Richard is a successful chef, restaurateur, James Beard Award–nominated cookbook author, and television personality. After graduating from the Culinary Institute of America, he went on to train at some of the world’s most esteemed restaurants, including The French Laundry, Daniel, Chez Panisse, and El Bulli. He then relocated to Atlanta, Georgia, where he established Trail Blais, a forward-thinking culinary consulting group that has designed and launched popular eateries across the country, including multiple locations of Flip Burger Boutique in the Southeast and Juniper & Ivy and The Crack Shack restaurants in San Diego, Los Angeles, and Las Vegas. Blais’s debut cookbook, Try This at Home: Recipes from My Head to Your Plate, was a finalist for a James Beard Foundation Award. Widely recognized from Bravo’s Top Chef series, Richard was the winner of the inaugural Top Chef All-Stars season. Currently, he co-hosts FOX’s Next Level Chef. He regularly appears on Food Network programs such as Guy’s Grocery Games and Beat Bobby Flay.

      Jazmin Blais
      Jazmin received a bachelor of science degree in microbiology from the University of Florida, then attended Emory University, where she completed a master’s program and earned an advanced degree in public health. In Atlanta, she became interested in the world of food and restaurants and met Richard Blais. They married in 2006. Jazmin and Richard took their shared experience and vision and created Trail Blais. Jazmin is the company’s chief operating officer and manages most of the day-to-day operations. She has also received certification as a yoga instructor (RYT 200) and studied Reiki healing and mindfulness-based stress reduction techniques. She enjoys volunteering in the focused areas of homelessness and food insecurity.

      Richard and Jazmin reside in Southern California with their two daughters.

      Author Residence: Del Mar, CA

      Author Hometown: Uniondale, NY
      Marketing & Promotion
        Marketing: Extensive Social Media Campaign to drive preorders

        National Book Tour (COVID Permitting)

        Blais will leverage his social media and television appearances to promote the book

        Blais will promote the book in conjunction with his restaurant openings

        Blais will conduct giveaways; drop free content and promote through his online appearances 

        Influencer/Celebrity ARCS

        Publicity: Blais has been featured on top tier morning, late shows and Bravo appearances

        VB will work in conjunction with his PR team to leverage past media and develop new opportunities centered around his book 

        Publicity for his book will be tied into opening of his new restaurant

        VB will pursue all opportunities in the plant-forward space through influencers, blogs, online sites, national magazines and podcasts to bring awareness to Richard’s story/recipes 

        Author Website: www.richardblais.net/

        Author Social Media: www.instagram.com/richardblais/; www.facebook.com/richardblaisofficial/;@richardblais
  • 7
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    In Praise of Veg The Ultimate Cookbook for Vegetable Lovers Alice Zaslavsky
    9780525612124 Hardcover COOKING / Specific Ingredients On Sale Date:July 05, 2022
    $45.00 CAD 8.24 x 10.51 x 1.73 in | 3.98 lb | 488 pages Carton Quantity:8 Appetite by Random House
    • Marketing Copy

      “Alice Zaslavsky is a force of nature!” Nigella Lawson

      The only book you’ll ever need on vegetables, with a kaleidoscope of 150+ colorful, innovative recipes for meals of all kinds.

      Food writer Alice Zaslavsky has written the definitive guide for everyone—from vegan to carnivore—who is ready to open their kitchen to a world of vegetable possibilities. More than 450 pages detail how to handle any vegetable you might pick up at the farmers’ market or store—including a rainbow of more than 150 recipes that put vegetables at the center of the plate.

      Uniquely organized by color, this book is filled with countless flavor combinations, rule-of-thumb methods to buy, store, and cook vegetables, recipe shortcuts and tips, and wisdom from more than 50 of the world’s top chefs. In Praise of Veg will help beginners and avid cooks alike turn daily vegetables into easy and delicious meals. This is veg, but not as you know it…yet!
      ALICE ZASLAVSKY is a cook, writer, vegelante and the friendliest voice in food. She believes that food doesn’t just open mouths, it opens minds too. By helping people find a love of and a confidence with vegetables, she shows that anything is possible in the kitchen—and in life. Born in Tbilisi, Georgia, at the crossroads of Europe, Asia and the Middle East, Alice grew up in Melbourne, Australia, a city known for its bustling blend of cultures and cuisines. Her cooking is reflective of these many influences, a melting pot of ideas and a riotous vibrancy of flavors that vibrates with joy and vitality.

      In Praise of Veg is Alice’s second book and has been a smash hit internationally, published in 11 countries and translated into multiple languages. In Australia, it was shortlisted for the Indie Book Awards, the ABDAs and the ABA’s Booksellers’ Choice for Adult Nonfiction Book of the Year, and won the coveted title of the Australian Book Industry Awards’ Illustrated Book of the Year. It was awarded a gold medal by the Gastronomic Academy of Germany, and nominated for cookbook of the year in the Netherlands by Food & Friends. In the UK, it was shortlisted for the British Book Design and Production Awards, and was highly commended at the Guild of Food Writers Awards.

      Alice’s first book, Alice’s Food A-Z, was selected as a Notable Book at the Children’s Book Council of Australia Awards. Previous to her successful cookbooks, Alice competed on MasterChef Australia, and is now the Culinary Correspondent on Australia’s ABC News and a broadcaster on ABC Radio.

      Alice lives on the Mornington Peninsula in Victoria, Australia, with her husband, Nick, and their daughter, Hazel (otherwise known as The Nut).

      Author Residence: Melbourne, Australia
      Marketing & Promotion
        Marketing: US PLANS:

        - Digital advertising campaign showcasing the visuals from the book

        - Pitch food media - Food52, Washington Post, Bon App, Saveur, Epicurious, Cherry Bombe, and NYT Cooking. 

        - Large influencer mailing to vegetable-forward culinary influencers including author contacts like Dan Barber, Amanda Cohen and Jose Andres. 

        - Explore remote digital events- If author is able to be in market (potentially NYC), pitch for broadcast segments and in-person events. 

        Author Website: www.aliceinframes.com/

        Author Social Media: @aliceinframes: Instagram - 52.2k; Twitter - 12.8k; Facebook - 12k; YouTube - 342; Pinterest - 188
    • Awards & Reviews

      Praise for the Australian edition of In Praise of Veg

      “An incredible resource.”
      ANNA JONES, author of One: Pot, Pan Planet
      It truly is a joyful volume, with flavors as bright as its colorful pages.”
      NIGELLA LAWSON, “Cookbook Corner”

      “The Stephanie Alexander for the future. The kind of book everyone needs on their shelf.”
      MAX BREARLEY, delicious.

      “This is the most beautiful book I own.”
      EMELIA JACKSON, MasterChef All Australia: Back to Win winner

      “The book is a marvel, and dare I say, an instant classic.”
      Herald Sun
  • 8
    catalogue cover
    The Heart Healthy Plant Based Cookbook 101 Recipes for Cardiac Recovery, Reversing Heart Disease and Lowering Blood Pressure Hari Pulapaka, Jenneffer Pulapaka
    9781578269518 Paperback COOKING / Health & Healing On Sale Date:December 19, 2023
    $25.00 CAD 7 x 9 in | 1.25 lb | 272 pages Carton Quantity:24 Canadian Rights: Y Hatherleigh Press
    • Marketing Copy

      The Heart Healthy Plant-Based Cookbook features over 125 easy, oil-free and salt-free recipes optimized not only to prevent and reverse heart disease, but for delicious flavors as well.

      Written by lifestyle medicine expert Dr. Jenneffer Pulapaka and professional chef Hari Pulapaka, The Heart Healthy Plant-Based Cookbook combines food expertise with medical knowledge to create an essential collection of recipes so flavorful, it’s almost impossible to tell they are good for you.

      Heart disease continues to be the leading cause of death in the US. Research has found that a plant-based, low-sodium, low-fat, oil-free diet coupled with exercise not only reduces one’s risk, but is also an important element in recovery.

      The Heart Healthy Plant-Based Cookbook includes recipes divided into breakfast, lunch, dinner and dessert as well as pantry staples, special seasoning blends, soups, and sauces. Sample recipes include:
    • Blueberry and Oats Pancakes
    • Sweet Potato, Kale, and Mushroom Scramble
    • Roasted Vegetable Tikka Masala Curry
    • Quinoa, Garbanzo, Corn, and Spinach Pilaf
    • Rapini, Garlic, and White Bean Soup-Plantain and Lima Bean Mofong
    • Green Chile and Corn Chowder
    • Plus a primer on key habits for a healthier heart
    • Bio
      Hari Pulapaka is a professional chef and co-founder of Cress Restaurant. In 2017, Hari launched a company, Global Cooking School, LLC. Born and raised in Mumbai, he acquired an Associate of Applied Science in the Culinary Arts from Le Cordon Bleu-Orlando in 2004. Hari is a Worldchefs Certified Master Chef and Certified Executive Chef of the American Culinary Federation with four James Beard Award semifinalist nods as Best Chef-South and multiple Food & Wine People’s Best Chef recognitions. He has been recognized as a GRIST 50 fixer for his innovative and active work in the area of food waste reduction and has also been a featured chef at the 2018 James Beard Awards in Chicago. He is currently a full-time, tenured Associate Professor of Mathematics at Stetson University. He is the author of Dreaming in Spice. He is married to Dr. Jenneffer Pulapaka and they live in DeLand, FL.
      Dr. Jenneffer Pulapaka, DPM, is a Board Certified Physician Diplomate in Lifestyle Medicine. A trained podiatric surgeon who specializes in diabetic limb salvage, she is the founder of DeLand Foot and Leg Center. A Certified Sommelier, she also has 15+ years of experience in menu planning and event design in the restaurant industry and has been a featured sommelier at the James Beard Foundation House. Along with her professional chef husband Hari Pulapaka, she founded Cress Restaurant and they both live in DeLand, FL.

      Author Residence: DeLand, FL

      Author Hometown: Mumbai, India and Orlando, FL
      Marketing & Promotion
        Marketing: Feature on Hatherleigh Press website, www.hatherleighpress.com

        Feature on authors’ websites and outreach to their professional contacts

        Viral marketing to cooking, food, and health communities especially focused on plant-based, vegetarian/vegan and heart-healthy diets

        Targeted emails to editors and health feature writers

        Email announcement to 20,000+ Hatherleigh consumer mailing list

        Press Releases to health and cooking publications

        Social media outreach (twitter, facebook, goodreads, youtube)

        Online engagement through YouTube content and other virtual events

        Publicity: Review copies available to key media, targeting food/cooking editors, features editors, to publications, websites, and blogs such as foodbuzz.com, vitaljuice.com, Daily Candy, etc.

        Target pitches to Bon Appetit, Cooking Light, VegNews Magazine, Martha Stewart, Healthy Cooking, Prevention, Real Simple, and other cooking and health magazines

        Release is broadcasted via email one month prior to publication to 10,000 to 15,000 media outlets

        Feature stories emailed and placed in hundreds of weekly and daily newspapers

        Author Website: www.globalcookingschoolstore.com/ www.jenneffer.com

        Author Social Media: twitter, linkedin, facebook, instagram
  • 9
    catalogue cover
    One Pot Vegan 80 quick, easy and delicious plant-based recipes from the creators of SO VEGAN Roxy Pope, Ben Pook
    9780241448717 Hardcover COOKING / Vegan On Sale Date:August 09, 2022
    $35.99 CAD 6.81 x 9.89 x 0.8 in | 1.58 lb | 192 pages Carton Quantity:12 Canadian Rights: Y Michael Joseph
    • Marketing Copy

      Whether you’re a long-term vegan, giving veggie a go or just want to make your meals more sustainable, ONE POT VEGAN is filled with delicious recipes that take the fuss out of plant-based cooking

      80 quick, easy and delicious vegan recipes, each using only one dish!

      ’Anyone considering a foray into veganism should acquaint themselves with the work of Roxy Pope and Ben Pook…simple, healthy recipes made up of everyday ingredients’

      One Pot Vegan
      is the perfect staple cookbook for vegans, vegetarians, flexitarians, or anyone who simply wants more plants on their plate.

      Packed with inspiration for pastas, curries, salads, stir-fries, noodles and even puddings, every recipe uses simple supermarket ingredients - for maximum flavour with minimum fuss.

      One-pot, one-pan and one-tray recipes include:

      - QUICK AND NUTRITIOUS MIDWEEK MEALS, such as rainbow noodles, smoky sausage cassoulet, and roasted squash with cauliflower and sage
      - SIMPLE SIDES AND LIGHT BIGHTS, such as roasted vegetable mezze, loaded sweet potato wedges, and no-waste harissa cauliflower
      - HEARTY HOME COMFORTS, like rich lazy lasagne, mushroom and ale filo pie, and warming pearl barley chilli
      - TAKEAWAY CLASSICS, including mushroom tikka masala, tofu satay, and Chinese-inspired sweet and sour jackfruit
      - SWEET TREATS AND DESSERTS such as peanut butter swirl brownies, boozy Caribbean pear cake, and cardamom and pistachio shortbread

      From the creators of SO VEGAN, one of the world’s leading vegan food platforms with a growing community of over 1.5 million followers. Recipes are accompanied by full nutritional info, plus tips for batch cooking or freezing.

      Eating more plants has never been so easy!


      ’Faff-free, delicious recipes’

      Plant Based News
      Roxy and Ben are the creators of SO VEGAN, one of the world’s leading vegan food platforms with a growing community of over 1.5 million followers. Their mission is to make it easier for everyone to eat more plants, so that people and the planet can thrive. Their first cookbook So Vegan in 5 published in December 2018, selling more than 15k copies. One Pot Vegan was their second book, selling more than 19k copies, and Easy Vegan is their third book; specifically tailored to the need for easy, healthy and sustainable food in the hectic lifestyle we lead.
      Marketing & Promotion
    • Awards & Reviews

      Anyone considering a foray into veganism should acquaint themselves with the work of Roxy Pope and Ben Pook . . . simple, healthy recipes made up of everyday ingredientsVogue

      So Vegan help us save time on cooking with delicious meals made in one potVegan Food & Living

      A continuation of their mission to make it as easy and fuss-free as possible to get more people eating plant-based food. The recipes are full of delicious flavour but easy on the washing upHuffington Post

      Quick and nutritious meals that are a breeze to prepare, a joy to eat, and good for the planet tooNatural Health

      Add some simple plant-based meals to your repertoire with Roxy Pope and Ben PookBBC Good Food

      80 fuss-free and delicious recipes which prove that vegan food is fun, tasty and simple to makePick Me Up

      These tasty recipes are packed with flavour and goodness and - best of all - they only use one dish, so there is less to wash up. What's not to love?Closer Celeb Special Series

      Innovative . . . hallelujah to less washing upCountry and Townhouse

      Praise for So Vegan-

      Faff-free, delicious recipesTimes

      MastermindsPlant Based News
  • 10
    catalogue cover
    The Vegan Athlete's Nutrition Handbook The Essential Guide for Plant-Based Performance Nichole Dandrea-Russert RDN
    9781578269044 Paperback SPORTS & RECREATION / Training On Sale Date:August 15, 2023
    $25.00 CAD 6.98 x 8.97 x 0.61 in | 1.08 lb | 256 pages Carton Quantity:24 Canadian Rights: Y Hatherleigh Press
    • Marketing Copy

      Using the latest research in sports nutrition, this handbook helps athletes maximize their performance, expedite recovery, and optimize their health through balanced, plant-based eating.

      Debunking the myth that a plant-based diet and high-intensity athleticism just don’t mix, The Vegan Athlete’s Nutrition Handbook is a comprehensive guidebook for anyone looking to dive deep into the science behind plant-based eating and peak performance. Making the choice to switch to a plant-based diet shouldn’t mean giving up your gains — in fact, incorporating more plant-based foods may even give you an athletic advantage — provided you know how to properly fuel your body while eating vegan.

      The Vegan Athlete’s Nutrition Handbook
      • Breakdown of key macro and micronutrients in a plant-based diet
      • The latest information on healthy supplements and dosing
      • Over 25 flavorful and fueling vegan recipes
      • Sample meal plans to create nutrient-rich, complete vegan meals
      • Guidance on the top athletic concerns, including bone health and rapid recovery

      The book provides expert guidance for everyone from weekend warriors to professional athletes, whether you are plant-curious, transitioning to a plant-forward diet, or want to refine your existing plant-based nutrition plan. With easy-to-follow vegan menus, recipes, tips, and tricks that can enhance performance, boost recovery and improve health, there’s no reason not to be a vegan athlete!
      Nichole Dandrea-Russert, MS, RDN, has been a registered dietitian nutritionist for 25 years, specializing in heart disease, diabetes, sports nutrition and women’s health. For the past ten years, she has focused on plant-based lifestyles through inspiring and educating people about plant-based eating to optimize their health and the health of the planet. Nichole has been featured in Yoga Journal, Veg News and Atlanta Journal Constitution through her plant-based chocolate company, Nicobella Organics. She also has a plant-based blog for wellness tips, recipes and inspiration called Purely Planted. She currently lives in Atlanta, GA with her husband.

      Author Residence: Atlanta, GA

      Author Hometown: Philadelphia, PA
      Marketing & Promotion
        Marketing: Feature on Hatherleigh Press website, www.hatherleighpress.com

        Feature on GetFitNow website, www.getfitnow.com

        Feature on author website, www.purelyplanted.com

        Viral marketing to health, wellness, fitness, and food communities

        Collaborate with author in her role as State Coordinator for the Vegetarian Nutrition Dietetic Practice Group

        Email announcement to 20,000+ Hatherleigh consumer mailing list

        Social media outreach (twitter, youtube, instagram, facebook)

        Feature on GetFitNow Facebook page (130K+ followers)

        Publicity: Target pitches to health, wellness, food, and regional magazines

        Review copies available to key media, targeting wellness and fitness editors, health editors

        Release is broadcasted via email one month prior to publication to 10,000 to 15,000 media outlets

        Feature stories emailed and placed in hundreds of weekly and daily newspapers

        Feature Website: www.purelyplanted.com/

        Author Website: www.purelyplanted.com/

        Author Social Media: facebook, twitter, instagram
    • Awards & Reviews

      “…a must have for anyone who wants to understand how to eat plant-based for optimal nutrition, performance, and recovery. It’s like having a nutrition coach by your side and will be your go-to whenever nutrition questions arise.” —Dotsie Bausch, Olympic silver medalist and 8x US National Cycling Champion

      “No matter your level of exercise or fitness, if you want to get into the details of plant-based eating and come away feeling full of info, this is your book.” —Matt Ruscigno, MPH, RD, co-author of Plant-Based Sports Nutrition

      “…a guide that every plant-based athlete should have, whether they are a strength athlete or Crossfitter or an endurance athlete.” —Kayla Slater, MS, RDN, ACE-CPT of Plant Based Performance Nutrition and Run Coaching, LLC

      “…provides a quality resource for plant-based protein sources which is challenging to find for athletes who are plant-based or interested in transitioning to a plant based diet.” —Sara Love, ND, naturopathic physician and ultramarathoner

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