SterlingSpring 2009

Culinary

2 C U L I N A R Y

CoffeeMore than 65 Delicious & Healthy Recipesby Avner Laskin, photography by Danya Weiner

There’s nothing like a fresh cup of coffee to start your morning offright. And now you can enjoy the robust, satisfying taste of coffeeall day long. In this attractive collection, Avner Laskin shares morethan 65 recipes that range from delicious hot and cold beveragesto sumptuous baked goods and desserts. Warm up over a cup ofcreamy cappuccino, chat over café mochas with Kahlua®, orindulge in a frozen macchiato. Finally, satisfy your sweet toothwith luscious coffee-infused versions of chocolate chip cookies,tiramisù, crème brûlée, and custard parfait.

TeaMore than 80 Delicious Recipesby Sarina Jacobson, photography by Danya Weiner

Last season, readers enjoyed discovering the versatility of Honey andYogurt. Now, this beautifully photographed series explores the delightsof brewing, serving, baking, and cooking with Tea. Inside, readers willdiscover the fascinating history of tea, before going on a culinary tourof teatime in England, China, Japan, India, and Russia. They’ll also findrecipes for refreshing punches and ice cream, along with warm, com-forting Chai Lattes and Tisanes. Among the delicious tea-flavoredrecipes for savory dishes are Creamy Potato Chamomile Soup andTea-smoked Chicken. Fabulous baked goodies include CardamomButter Cookies, Plum Cake, and Japanese-style Cheesecake.

February 2009$14.95 (CANADA $15.95)PAPER WITH FLAPS978-1-4027-4937-7

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3C U L I N A R Y

Victoria The Essential Tea CompanionFavorite Menus for Tea Parties and Celebrations

Whether we’re enjoying a morning break, a quiet afternoon respite, or a soothing moment at day’s end, tea is aready indulgence. And Victoria has the ideal accompaniment to this celestial beverage.

Victoria The Essential Tea Companion collects the best of three classic Victoria books in a single completelyredesigned and beautiful volume. It serves up history and lore, advice on brewing the perfect pot, notes on collectiblechina, and best of all, menus for eight themed parties, from a children’s tea to a bridal shower. Here are more than100 recipes for sandwiches, scones, tarts, cakes, savories, breads, and biscuits, as well as flavored teas both hotand iced, and honeys, spreads, and jams. An authoritative appendix provides the elegant final touch.

• Tea is an evergreen topic—and interest in the subject continues to grow: according to the Tea Association of America(teausa.com), there are more than 2,400 specialty tea rooms and retail shops in the US; wholesale earnings from teain this country reached $6.85 billion in 2007

• The Charms of Tea has sold more than 100,000 copies

• Victoria is a beloved brand with loyal readers and this book remains true to its traditional style and content

May 2009$19.95 (CANADA $21.95)HARD 978-1-58816-721-7

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Special Bonus!A book purchase includes a one-yearsubscription to Country Living magazine

My friend Teri isn’t my sister but she might as well be.We share common interests, dreams, love of family, and adesire to do good that was taught to us as children. Thatdesire was alive one day as I was unloading a filthy oldmetal tool box amongst a load of old goods from the backof a stranger’s truck. “I love old junk,” I said. “Well if youlike that, you should come check out my old cabin on themountain,” my neighbor Clayton replied.

The load that day was one of hundreds I’d receivedwhile organizing a fundraiser for a wonderful man, Paul,who was a volunteer firefighter with my husband. He hadbeen diagnosed with a form of cancer, and we wanted tohelp. Paul was a good man, one who’d light up a room and

make you feel happy with a simple smile. He was a neigh-bor in the true sense of the word, always willing to help any-one who was in need, and never had a negative thing to sayabout anyone. I’d suggested holding a rummage sale as away for us, as neighbors and friends, to show our love for agood man, and hoped it would help with Paul’s medicalexpenses, and quite possibly, those of his funeral. The saleraised thousands of dollars and Paul was deeply touched bythe outpouring of support from the community. Sadly, Paullost his battle with cancer shortly thereafter.

Many months went by and I saw Clayton again. Hemade another offer for me to go through the old cabin he hadinherited from his Aunt Ruby—a strong and inde pendent

The Farm Chicks’ Story

Teri was preparing dinner when she received a call from Sister Kathleen about a woman who was new to the area and

had begun attending their Catholic church. She wanted to share in the faith of her future husband and family. Sister

Kathleen asked Teri if she would be interested in volunteering as a sponsor for the woman over the coming year.

Although Teri wanted to help, she decided it would be too large a commitment and hard on her young family. She

declined. But she couldn’t shake the feeling that she shouldn’t have said no and after much prayer and discussion with

her husband, decided that she would agree to be the woman’s sponsor. That woman was me, Serena.

The Farm Chicks in the KitchenLive Well, Laugh Often, Cook Muchby Teri Edwards & Serena Thompson

Meet The Farm Chicks! “Mompreneurs” Serena Thompson and Teri Edwards have achieved super-success, win-ning fans everywhere with their creativity and family-friendly food and craft projects. In just a few short years,they’ve established an annual antiques fair, created a line of products (jewelry, clothing, stationery), and becomecontributing editors at Country Living. Now, the pair has written their first book, which tells their inspiring storywhile also serving up 50 simple and tasty recipes. Interspersed throughout are 19 easy projects to bring FarmChick style to your kitchen.

• The Farm Chicks have a strong following from regular features in Country Living magazine, whichreaches 11.7 million readers each month

A selection of the Good Cook Book Club.

April 2009$27.95 (CANADA $29.95)HARD 978-1-58816-729-3

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AUTHORS’ HOMES:SPOKANE, WA

Marketing• National publicity

• 20-city radio satellite tour

• National newspaper reviews and feature coverage in food columns

• Featured editorial coverage in Country Living magazine

• Cross-promotion with The Farm Chicks Antique Show

• Online campaign via foodWeb sites and blogs

• Prominent feature onwww.thefarmchicks.com

• Advertising in CountryLiving magazine

• Book-A-Day giveaways onwww.countryliving.com

• Galleys available

4 C U L I N A R Y

ABOUT THE AUTHORS

SERENA THOMPSON and TERI EDWARDS share a passionfor junking, baking, and creating stylish products. Togetherthey founded The Farm Chicks Show, an annual antiques fair inSpokane, Washington; created Farm Chick Style, a line ofjewelry, clothing, and stationery items; and are contributingeditors for Country Living magazine. Visit their Web site atwww.thefarmchicks.com

100 ★ The Farm Chicks in the Kitchen

spinach, feta & beet saladFrom the sweet honey-toasted nuts to the tangy dressing—we love the combination of flavors in thispretty side salad.

Toast the nuts: Place the walnuts in a skillet over medium heat and stir until lightly toasted—5 to 6minutes. Add the honey and stir to coat evenly. Cook for 1 to 2 more minutes, until thoroughly coated.

Transfer the mixture to a plate to cool; then break the nuts apart.

Make the salad and dressing: Place the spinach and onions in a large bowl. Whisk together the balsamicvinegar, mustard, salt, and sugar in a small bowl. Slowly whisk in the oil until thoroughly combined.Pour the dressing over the spinach and toss to coat. Divide the spinach among individual servingplates, and top each with the beets, feta, and walnuts.

Nutrition per serving—Protein: 5.8 G; Fat: 21.4 G; Carbohydrate: 12.5 G; Fiber: 2.9 G; Sodium: 480.8 MG; Cholesterol: 11.1 MG; Calories: 253.

3/4 cup walnut pieces (about 5 ounces)

1 tablespoon honey

1 9-ounce package fresh spinach (approximately 12 cups)

1/2 cup thinly sliced red onions (1 medium)

2 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon sugar

1/4 cup olive oil

1 15-ounce can beets, rinsed, drained, andcut into bite-size pieces

1/2 cup crumbled feta cheese (2 ounces)

MAKES 6 SIDE SERVINGS

WORKING TIME 15 MINUTES

TOTAL TIME 25 MINUTES

T O A S T E D N U T SAny recipe that calls fornuts will be enhanced ifyou toast them beforeadding. It’s quick to doand not only brings outmore flavor in the nuts,but adds to the textureas well. It just takes aquick 5 to 10 minutesin a 400°F oven orstirred in a skillet.

Includes a free food-safeplastic stencil

with apron cut-out!

C U L I N A R Y 5

Food Covers

LIVE WELL ★ LAUGH OFTEN ★ COOK MUCH

2 disks Grandma’s Pie Dough (1/2 recipe, page 128)

21/2 pounds mixed apples, peeled,cored, and chopped into 3/4- inch pieces

2 tablespoons all-purpose flour3/4 cup sugar, plus 1 tablespoon

1 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/2 teaspoon salt

1 tablespoon fresh lemon juice

Heat the oven to 375°F. Roll out one of the disks of dough on a lightlyfloured surface to 1/8-inch thickness; transfer to a 9-inch pie pan. Set asidein the refrigerator. Roll the remaining dough to 1/8-inch thickness. Setaside on a parchment paper-lined baking sheet in the refrigerator. Tossthe chopped apples, flour, 3/4 cup sugar, cinnamon, nutmeg, salt, andlemon juice together and mix until combined. Pour the apple mixtureinto the prepared pie pan and top with the remaining dough. Trim, leavinga 1/2-inch overhang; fold under and crimp the edges. Sprinkle the top withthe remaining tablespoon of sugar; chill for 10 minutes. Bake until thefruit is bubbling and the crust is golden brown—50 to 55 minutes.Transfer to a wire rack to cool.

Nutrition per serving—Protein: 4.5 G; Fat: 21 G; Carbohydrate: 65.7 G;Fiber: 2.9 G; Sodium: 264 MG; Cholesterol: 68 MG; Calories: 456

farmhouse apple pieThis is our all-time favorite pie and is probably our most-often used recipe. Our favorite pie appleis Golden Delicious, but any mixture of apples can work just fine. We recommend experimentingwith different apple combinations to discover your favorite pie variety.

Apron Appliqué

in theKitchen

6 C U L I N A R Y

May 2009$19.95 (CANADA $21.95)PAPER 978-1-58816-774-3

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Marketing• Featured in Good

Housekeepingmagazine and on www.goodhousekeeping.com

• Print advertising in GoodHousekeeping magazine

Previous Hardcover:978-1-58816-590-9$19.95 (CAN $23.95)

NEW IN PAPERBACK

The Supermarket Diet Cookbookby Janis Jibrin, M.S., R.D. and Susan Westmoreland

Good Housekeeping makes eating healthy and losing weight a winning venture with these tasty diet-friendlymeals! Most of the dishes take no more than 20 minutes from stove to table; that’s faster than picking up calo-rie-laden take-out. Even tentative cooks can easily make these triple-tested recipes. Best of all, the meals arenot only slimming and nutritious, they’re delicious. Steak and Pepper Fajitas, Quick Chicken Mole, Grilled Shrimpwith Black Bean Salad, and Fusilli with Ricotta and Fresh Tomato Sauce will lure anyone to the table. And don’tforget desserts like a Seattle Cappuccino Angel Food Cake. Veterans of the plan as well as newcomers will findthis cookbook—which summarizes all the Supermarket Diet basics—a must-have!

• Good Housekeeping’s Supermarket Diet books have won over readers, with nearly 90,000 copies sold

• The diet is a proven success, with dieters having lost between 10 and 26 pounds

• One reason dieters fall off their diets is lack of variety—and this book provides 175 delicious and varied recipes that all take 30 minutes or less to prepare

• Diets are among Good Housekeeping’s most popular features

ABOUT THE AUTHORS

JANIS JIBRIN, M.S., R.D., is the lead nutritionist for thebestlife.com, BobGreene’s weight loss and fitness Web site. She is also a contributing editorto Self magazine, and freelances for Good Housekeeping, Men’s Health,Natural Health, Prevention, and other national magazines. In her privatepractice she specializes in weight loss and eating disorders. She is alsoauthor of Good Housekeeping’s The Supermarket Diet.

SUSAN WESTMORELAND is Good Housekeeping magazine’s food director,entrusted with management of the renowned test kitchen. In 2001,Westmoreland was named The James Beard Foundation’s Editor of the Year.

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7C U L I N A R Y

The Bread Machine BibleMore Than 100 Recipes for Delicious Home Baking with Your Bread Machineby Anne Sheasby

Aimed at everyone from complete novices to connoisseurs, thisdefinitive collection of wholesome and delicious breads will temptany palate. The Bread Machine Bible features recipes from aroundthe world, from French baguettes and Italian rustic loaves toMiddle Eastern flatbreads. Featuring sumptuous illustrationsthroughout, and easy-to-follow instructions, this mouthwateringcookbook will revolutionize your baking.

• Recipes will work with any type of breadmaker

NEW IN PAPERBACK

Gluten-Free, Wheat-Free & Dairy-Free RecipesMore Than 100 Mouth-Watering Recipes for the Whole Familyby Grace Cheetham

Every year the number of people affected by allergies and intoler-ances rises dramatically, and those who can’t eat bread, cakes,pasta, cheese, milk, or butter are in desperate need of a cookbookto provide them with truly delicious recipes. Here it is, with 100easy-to-make, nutritious, mouthwatering recipes for every day. Fromsimple breakfasts and quick lunches to stunning recipes for dinnerand entertaining, these dishes ensure that you’ll never miss out ongreat food again!

“This book is vital to anyone who has wheat, gluten and dairy intolerances. Grace Cheetham has made gorgeous,imaginative, tasty food available to those with these dietaryconstraints. This is now my culinary bible.”

—Jayney Goddard, President, Complementary Medical Association

ABOUT THE AUTHOR

ANNE SHEASBY is the author of over 15 cookbooks,including The Big Book of Sauces (Duncan Baird, 2006)and The Big Book of Bread (Duncan Baird, 2006). Sheis a member of the Guild of Food Writers.

ABOUT THE AUTHOR

For many years, GRACE CHEETHAM commissionedand edited cookbooks in both London and Sydney.Passionate about good food, she was diagnosed withallergies at a young age and has spent many yearsexperimenting with recipes for a restricted diet. Thisis her first book.

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8 C U L I N A R Y

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NEW EDITION

The Big Book of JuicesMore Than 400 Natural Blends for Health and Vitality Every Dayby Natalie Savona

With some 405 recipes for fruit and vegetable juices, smoothies, and quenchers, this newly updated and expandededition of Natalie Savona’s essential kitchen guide to juicing now offers health-conscious readers even more. A cleverindexing system sorts the juices by key ingredients, by nutrients, and by health benefits. Plus, a simple five-star sys-tem rates the effectiveness of the drinks in boosting energy and detoxifying the body, as well as potential benefitsfor the immune system, digestion, and even skin quality.

• Updated edition of a proven bestseller

• Provides recipes and tips for fighting serious illnesses, including heart disease and cancer

• Recipes include complete nutritional data showing the vitamins, enzymes, and other nutrients each provides

• Features more than 250 color photographs

ABOUT THE AUTHOR

Bestselling author NATALIE SAVONA is a qualified nutritionist who studied at the renowned Institute for OptimumNutrition in London. She writes regularly for magazines and newspapers, including The Times, and has presentedtwo television series for the BBC.

9C U L I N A R Y

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The Big Book of World Tapas365 Delicious Light Bites for All Occasionsby Julia Hartley

Explore a world of flavors at your next gathering! Tapas are a great idea anytime friends and family gather—the smallportions make terrific appetizers, but are satisfying enough to be a main course; they feature a broad variety of ingredi-ents, tastes, and textures, and they’re quick and easy to make. Here are simple recipes for 365 unique and delectabletapas that are perfect for cocktail hour, holiday parties, hanging out with friends, or any other occasion. From spicyChorizo Empanadas to scrumptious Ginger Chocolate Strawberries, there’s something for everyone.

• More than 70 full-color photographs show how to prepare and present tapas for maximum flair

ABOUT THE AUTHOR

JULIA HARTLEY has been catering professionally for 16 years. This is her first book.

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10 C U L I N A R Y

Cocktails and After Dinner Drinks35 Classy Cocktail Recipes from Vodka to Champagne to Tipsy Dessertsby David Biggs

When the evening’s winding down, there’s nothing more delightful thanan after-dinner drink. Here is the ideal guide to choosing and enjoyingthat nightcap, and it covers not only the traditional brandy, cognac, andport, but exotic and contemporary choices, too, from dessert wines andMadeira to Armagnac and eaux-de-vie to Irish coffees and cocktails. Inaddition to the recipes, there’s information on how to serve, how muchto serve, the right glass, and accompaniments.

April 2009$12.95 (NCR)CONCEALED SPIRAL-BOUNDHARD 978-1-84537-680-2

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Whisky Cocktailsby David Biggs

Say “cheers” to this light-hearted look at versatile whisky. Featuring morethan 70 tempting recipes, it also whets the appetite with an abundanceof delicious anecdotes, quotes, and facts. Learn how and where whiskyis made, the importance of peat, and tips on mixing the perfect cocktail.The recipes—including a classic Waldorf and Mint Julep—come withmouthwatering photographs and serving instructions.

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Tapas80 Delicious Recipes, from Simple Snacks to More Substantial Dishesby Tomás García

Anyone hungry to re-create the rich flavors and delicious dishes ofSpain’s great culinary tradition will devour this volume. These smallplates called tapas are enjoying a renaissance, perhaps because they’reideal for entertaining. Food lovers will find all the classics here alongwith a range of new and creative fare. Beautifully photographed anddesigned throughout, this is the perfect book for anyone interested inauthentic Spanish cuisine.

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ABOUT THE AUTHOR

DAVID BIGGS has written a weekly wine column formore than 20 years, and has published severalbooks, including the annual Plonk Buyer’s Guide,The Cocktail Handbook, and Sharp Shooters.

11C U L I N A R Y

Smoothies!75 Refreshing Recipes Including Cherry Delight, Berry Dazzler & Banana Breakfastby Stella Murphy

There’s a delicious smoothie to quench every craving—and Smoothies! isyour one-stop guide to creating these amazing blended drinks, whether it’sa refreshing Summer Sunset with pomegranate juice or a velvety BerryDazzler. Some are made purely from fruits and vegetables, others with milkand yogurt. A special few even have ice cream! So whether you want ahealthful, vitamin-packed concoction or a decadent delight, the rightrecipe’s here!

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Coffee Café80 Delicious Recipes from Classic Cappuccinos to Dessert Coffeesby Sherri Johns

Wake up and smell the coffee! From a cappuccino in Rome to a sweetcafezinho in Rio, people all around the world savor their cup of joe. Nowjava lovers can become home baristas with this irresistible selection ofcoffee-based drinks—plus advice on making the perfect brew. Thesecafés come shaken, stirred, and blended, and include classic espressos,creamy confections, cool concoctions, after-dinner treats, and combina-tions with liquor or spice. From a layered latte to an iced Americano to ayummy mocha, these recipes will make any coffee fanatic happy!

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ABOUT THE AUTHOR

STELLA MURPHY is a food writer, stylist, andhome economist who has worked on maga-zines, books, commercials, and films.

ABOUT THE AUTHOR

SHERRI JOHNS was San Francisco’s ChampionBarista for three years, and was later honoredby Travel & Leisure magazine for serving NorthAmerica’s best cappuccino. In 1990, Sherrijoined Starbucks Coffee as the company’s train-er and coffee specialist. She’s a regular colum-nist and feature writer for Fresh Cup magazineand the author of How to Achieve Success inSpecialty Coffee.

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12 C U L I N A R Y

India: Food & CookingThe Ultimate Book on Indian Cuisineby Pat Chapman

Indian food is the world’s most ancient cuisine, unique in itsremarkable use of spices. Pat Chapman has fashioned a fascinat-ing and evocative tribute to Indian cooking, filled with gorgeous andcolorful photos, engaging stories, historical details, tips on utensils,ingredients, and preparation—and delicious recipes.

With 200 mouthwatering dishes to choose from readers will beable to sample the country’s culinary diversity and its distinctiveregional specialties.

• An enticing look at one of the world’s top cuisines

• Includes recipes from every region, from authentic traditionaldishes to modern innovations

Professional BartendingEvery Bartender’s Guide to the Industryby Adam W. Freeth

Equally useful for those considering becoming a professional barkeepand those already in the business, this fully-illustrated guide to the artand science of bartending explains what’s required for success. Itcovers all the popular drink recipes, of course, but also discusses howto add flair and showmanship to drink preparation and presentation.There’s instruction on how to pour a beer, use a wide range of gar-nishes, interact with customers and wait staff, and handle equipment.Plus, there’s a list of common ingredients and their uses, and ideasfor new cocktail recipes.

• Includes recipes for all the most popular new and traditional mixed drinks

ABOUT THE AUTHOR

PAT CHAPMAN is Britain’s foremost expert on curryand spicy foods, and a prolific author whose bookshave sold over one million copies. He started the“Curry Club” over 20 years ago (it now has a mem-bership of 15,000), and has appeared on numeroustelevision programs.

ABOUT THE AUTHOR

ADAM W. FREETH is the founder and managing directorof Shaker, a school offering professional training coursesto aspiring bartenders and managers alike. With loca-tions in London and Birmingham, England, and CapeTown, South Africa, the school is at the forefront ofcontemporary bartending.

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13C U L I N A R Y

Cake Decorating TricksClever Ideas for Creating Fantastic Cakesby Sue McMahon

From simple piped borders and molded pearls to ropes, tassels,flowers, and stars, these cake decorations are absolutely magical!Celebration cakes keep growing in popularity, and food writer andteacher Sue McMahon shows how to use all the latest kitchengadgets to achieve professional-looking results at home. Shecovers the whole process, making everything as easy and quickas possible: the very basics of baking, the various icings, andcreating stand-out children’s, wedding, and birthday cakes.

The delicious possibilities are almost endless!

NEW IN PAPERBACK

Celebration CakesEasy-to-Decorate Cakes for Every Occasionby Karen Goble

Whether for a birthday, graduation, or that special holiday gath-ering, a creatively decorated cake sets a festive stage. Using onlybasic tools and an assortment of food colorings, stencils, andimaginative icing techniques, anyone can produce these stunningcakes, without formal training or having to spend endless hoursin the kitchen. Plus, these techniques can be easily modified tocreate endless unique designs.

ABOUT THE AUTHOR

SUE MCMAHON is Cookery Editor for Woman’sWeekly magazine. She travels the world teaching cakedecorating, and she has demonstrated in America,Malaysia, and Japan, as well as in Europe. Sue is amember of the Guild of Food Writers, the Craft Guildof Chefs, and the British Sugarcraft Guild.

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Previous Hardcover:978-1-84330-977-2$24.95 (CAN $35.95)

ALSO AVAILABLE:

CAKE DECORATING BASICS978-1-84537-518-8$19.95 (CAN $21.95) US/CAN

14 C U L I N A R Y

Includes:✧ davidburke&donatella: Eric Hara

✧ Gramercy Tavern: Michael Anthony

✧ Allen & Delancy: Neil Ferguson

✧ Little Owl: Joey Campanaro

✧ Beacon: Waldy Malouf

✧ Porter House: Michael Lomanaco

✧ Café des Artistes: George Lang

✧ Picholine: Terrance Brennan

✧ Gemma: Chris D’Amico

✧ Insieme: Marco Canora

✧ Molyvos: Jim Botsacos

✧ Periyali: Jimmy Henderson

And many more!

New York Cooks100 Recipes from The City's Best Chefsby Joan Krellenstein and Barbara Winkler

There’s something in the air in New York City today: the delicious aromas from an unprecedented number of trendsettingrestaurants. Here, direct from Gramercy Tavern, Union Square Café, Blue Smoke, Picholine, Barolo, and Café Des Artistes (toname a few) are some of the best recipes around. They include such mouthwatering original creations as Bacon WrappedMuscovy Duck Breast, Blackfish with Spaghetti Squash, Cara Cara Orange and Bibb Salad, and dozens more. Illustrated withgorgeous full-color photography and featuring interviews with superstar chefs, New York Cooks offers cooks from coast tocoast a chance to experience the latest culinary masterpieces.

• Targeted to satisfy America’s growing passion for gourmet cooking

• Interviews with chefs in which they share their culinary secrets

May 2009$29.95 (CANADA $32.95)HARD 978-1-933027-78-4

196 PAGES (ALL IN COLOR)8 1/2 X 10COOKING/REFERENCE

CARTON QUANTITY: 16

SIXTH & SPRING BOOKSRIGHTS: W

AUTHORS’ HOMES:NEW YORK, NYWESTCHESTER, NY

Marketing• National publicity

• Book reviews and fea-tures in culinary andNew York-centric mag-azines

• National newspaper coverage

• Online features andpublicity as well as blogpush

• Publicity tie-in with chef schedules

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SoutheastGib Carson AssociatesMD, DE, DC, VA, WV, NC, SC, TN, GA, AL, MS, FL, KY, Eastern PA (16801+)Atlanta Gift Mart 1319 • 230 Spring St., N.W. • Atlanta, GA 30303 Tel 800.476.7331 • Fax 804.739.7648 • E-mail rjones@gibcarson.com

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Anne McGilvray & CompanySan Francisco Gift Center888 Brannan Street, Suite 483 • San Francisco, CA 94103Tel 415.241.6968 • Fax 415.241.6969 • E-mail sfshowroom@annemcgilvray.com

Canadian Sales RepresentativesOntario, Quebec, Manitoba & SaskatchewanCANADIAN MANDA GROUP 165 Dufferin Street • Toronto, Ontario Canada M6K 3H6 Tel 416.516.0911 • Fax 416.516.0917 • Toll-Free Fax 888.563.8327 E-mail general@mandagroup.com • Website www.mandagroup.com

TORONTO AND NATIONAL ACCOUNTSNick Smith Ext. 236 • E-mail nsmith@mandagroup.comCarey Low Ext. 237 • E-mail clow@mandagroup.com

G.T.A., SASKATCHEWAN, MANITOBA AND NATIONAL ACCOUNTSPeter Hill-Field Ext. 238 • E-mail peter@mandagroup.com

EAST ONTARIO, QUEBECAnthony Iantorno Ext. 242 • E-mail aiantorno@mandagroup.com

SOUTHWEST & NORTHWEST ONTARIOTim Gain Ext. 231• E-mail tgain@mandagroup.com

IN-HOUSE SALESJoanne Adams Ext. 224 • E-mail jadams@mandagroup.comTracey Boisvert Ext. 230 • E-mail tboisvert@mandagroup.com

Nova Scotia, New Brunswick, P.E.I., NewfoundlandLiza Hageraats 5523 Sebastian Place • Halifax, Nova Scotia B3K 2K5 Tel 902.453.6936 • Fax 902.454.8564 • E-mail lizah@mandagroup.com

British Columbia, AlbertaSiddall & Associates 70 East 2nd Avenue, Suite #201 • Vancouver, B.C. V5T 1B1 Tel 604.662.3511 • Fax 604.683.7540 • E-mail general@siddall-assoc.com

Craig Siddall E-mail csiddall@siddall-assoc.comIolanda Millar E-mail imillar@siddall-assoc.comJennifer Fyffe E-mail jenf@siddall-assoc.comJean Cichon E-mail jeanc@siddall-assoc.com

Canadian Special Sales AccountsEllen WarwickExt. 240 • Tel 416.516.0911 • Fax 416.516.0917 • E-mail ellenw@mandagroup.com

Big Book of Juices, The, 8Big Book of World Tapas, The, 9Bread Machine Bible, The, 7

Cake Decorating Tricks, 13Celebration Cakes, 13Cocktails and After Dinner Drinks, 10Coffee, 2Coffee Café, 11

Farm Chicks in the Kitchen, The, 4

Gluten-Free, Wheat-Free & Dairy-FreeRecipes, 7

India: Food & Cooking, 12

New York Cooks, 14

Professional Bartending, 12

Smoothies!, 11Supermarket Diet Cookbook, The, 6

Tapas, 10Tea, 2

Victoria The Essential Tea Companion, 3

Whisky Cocktails, 10

I N D E X 15