Fall 2013 Sterling Culinary Catalog

7/27/2019 Fall 2013 Sterling Culinary Catalog

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August 2013August 2013


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The Pocket Beer GuideThe Essential Handbook to theVery Best Beers in the Worldby Stephen Beaumont and Tim Webb

ISBN 978-1-4549-0647-6 | $14.95 ($15.95 Canada)Paper | 4 1/3 x 7 | 320 pages (all in color)

Territory: US/Can | September 17, 2013 | Sterling Epicure

The best beers are here, so drink up! The authors ofthe acclaimed World Atlas of Beer(Sterling Epicure)have collaborated with top international contributors to

create the most extraordinary, comprehensive, and up-

to-date guide to brews available. This team of experts

provides tasting notes on an amazing selection of suds,

organized by country, complete with information on

breweries and each beers key characteristics. Beer

destinations and a calendar of beer festivals worldwide

round out the fun!

Stephen Beaumont is an international figure in

the beer world and has authored, co-authored, or

contributed to a dozen books, including the pioneering

A Taste for Beer(Storey Books) and The Beerbistro

Cookbook(Key Porter Books), the latter based on the

beer-focused cuisine of the Toronto restaurant he co-

founded. He is also a prolific journalist and has written

hundreds of articles and columns for publications as

diverse as the International Herald Tribune and Whisky

Advocate. He lives in Toronto, Canada.

Tim Webb is a renowned beer writer in Europe

and North America who focuses on Belgian andinternational craft brewing. Hes compiled eight editions

ofGood Beer Guide Belgium and co-wrote 100 Belgian

Beers to Try Before you Die (both CAMRA Books) and

LambicLand (Cogan and Mater Ltd). Webb writes for

Beer Advocate Magazine in the US and is managing

editor of his own niche publishing company. He lives

near Cambridge, England.

KEY SELLING POINTS

t Stephen Beaumont and Tim Webb are two of the worldsleading beer experts, and theyve put together this guide

with a group of top international contributors

t Follows the publication of Beaumont and Webbs well-reviewed World Atlas of Beer, which Publishers WeeklycalledThe ultimate glossy resource . . . [takes] beer-loving readerson a comprehensive,fact-filled tour

t Offers up-to-the minute information on the worlds best beers

tA convenient pocket guide thats perfect to take alongwhile traveling

MARKETING & PUBLICITY CAMPAIGN

t Reviewer mailing to beer publications and to beer writersat daily newspapers

t National and local radio campaign

t Gift guide outreach

t Digital marketing campaign

t Blog tour

Also Available

The World Atlas of Beer

ISBN 978-1-4027-8961-8

$30.00 ($35.00 Canada)

)BSEt1

/5 x 1123

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The Complete Beer CourseBoot Camp for Beer Geeks:From Novice to Expert in Twelve Tasting Classesby Joshua M. Bernstein

ISBN 978-1-4027-9767-5 | $24.95 ($26.95 Canada)Hard | 8 1/2 x 91/4 | 320 pages (all in color) | Territory: WCarton Qty: 12 | Print Run: 15000 | September 2013Sterling Epicure

Through 12 easy-to-follow lessons, beer expertJoshua Bernstein demystifies the sudsy stuff, breakingdown the elements that give each type its distinctively

delicious flavor. His course hops from lagers and pilsners

to roasty stouts and mouth-puckering sour ales, and

targeted tastings teach you which flavors are appropriate

and which to dump.

Joshua M. Bernsteins first book, Brewed Awakening,

was published by Sterling Epicure in 2011. Josh is a beer

journalist and cr itic who has written for New York, Time Out

New York, Travel+Leisure.com, Forbes Traveler, New York

Times, and Gourmet.com, where he was the beer columnist.

He is a contributing writer to the drinks magazine Imbibe,

where he writes feature articles on craft beer. As a beer

expert, hes been featured on NPRs Marketplace and

Beer Sessions Radio. He lives in Brooklyn, NY. KEY SELLING POINTS

t Joshua M. Bernstein is one of the hottest experts on beerin North America, having written for major magazines,newspapers, and websites

t Both information-packed and edgy, this

beer-tasting guide is unlike any other on the market

tAn excellent gift book for all beer geeks


t Review copy mailing to beer publicationsand to beer writers at daily newspapers


t Blog tour

c la ss t wo 5 352 Class two

beer, matching summers avored

crispness with the hearty richness

required or the cooling nights o

autumn.In time,thebeer stylebecame

closely aligned with another beer-centric

riteo theseason,Oktoberest (which

traditionally occursin September,mind

you).Munichs weeks-long celebration

o sausage,beer, and Bavarian culture

wasborn in 1810to commemoratethe

epicwedding o Crown PrinceLudwig

I o Bavaria and Princess Therese o

Saxe-Hildburghausen.

Thefrstbeersservedattheest ival

weremrzens,which in t imecameto

be identifedunder the Oktoberest

mant le.And herein begins a bit o

tricky business.In 1841,the legendary

Austrian brewer Anton Dreher unveiled

thelightly sweet,gently hopped,amber-

tintedViennalagers,which roseto ame

in the mid-1800sandlater ourished

in Texasand Mexico (seepage 54).In

1872,theMunich brewer Jose Sedlmayr

(he worked or Franziskaner,which is

today parto Spaten)released a German

spin on theVienna style,a lager hecalled

Ur-Mrzenoriginalmrzen. Itquickly

became the est ivals gold standard

and continues to set theOktoberest

templatetoday.

Though the mrzens no longer

arebrewed in March (ewbreweries

can aordto let lagers hibernate

in precious ermentation tanks

or s ix months), they remain a

delicious reminder o spring to

keep you company during theall

ideally,with a sausageat your local

Oktoberestcelebration.

dBostonsHarpoonBrewerymakes

aheckofan Octoberfestlager

andduringthelastweekendof

Septemberhoststherollicking

HarpoonOctoberfest,anannual

traditionsince1990.Expect

oompahbands,chickendancing,

kegbowling,andplentyofbeer.

h

dMunichsOktoberfestkicksoff

everyyearwitha12-gunsalute,

followedbythecitysmayortap-

pingthefirstkeg ofOktoberfest

beerandproclaiming,Ozapft

ist!Itistapped!Tefirstbeer

isservedtoBavariasminister-

president,andthentherevelry

begins.Tecelebrationnormally

welcomesmorethan7million

visitorsannually.

h

oktoberfestsmassive one-liter

beer steinis known as a Mass.

Original

Oktoberfest

Hacker-PschorrBru

Mnchen

ABV: 5.8%

S

ThisBavarianbreweryoffersa

textbookexampleoftheclassic

Oktoberfestlager.Thetawny

mrzenmakesitselfknownwith a

clean,toasty-sweetscenttempered

byatouchof spicyhops.Thetasteis

whatyoushouldexpectbutrarely

receive:smoothandpleasantly

sweet(honey,nuts)withadryclose.

Savoritalongsidea bratwurst.

Oktoberfest

BrooklynBrewery

ABV: 5.5%

S

Brooklyn Brewery doesasplendid

job with traditionalGerman

lagers,including aVienna-style

beauty,asnappy pilsner,and

theOktoberfest,which wasfirst

introduced in 2000.Brewmaster

GarrettOliverrelieson Bavarian

heirloom Munich and pilsner malts

and German noble hops to create

thisfull-bodied lagerwith bready

notesand ascintillaof bitterness.

TWO TO TASTE: MARZEN

BACKUP BEERS: Ayinger Oktober Fest-Mrzen,GreatDivideBrewing

Co.Hoss,LeftHand Brewing Company Oktoberfest,Spaten Oktoberfest

Ur-Mrzen,SummitBrewing Company OktoberfestMrzen Style

AustrianbrewerAntonDreherwasthefatheroftheViennalager,whichledtothe creationofthetraditionalOktoberfestlagerknownasthemrzen.

c la ss t wo 5 756 Class two

dIthasbecomemyhumble,anal-

retentivemissioninlife tocorrect

everybarmenuthatmistakenly

spellsNegraModelowithan

extrao insteadofan a.

h

took o in Mexico and parts o Texas,

largely as a result o Gra s exacting

standards.

Though American Prohibition and

Mexican political strie eroded Vienna

lagerstoehold in theAmericas,echoeso

Mexicosinatuation with theAustrian

style can beound in Negra Modelo

and DosEquis Amber,though theyrea

bitsweeter than thehistorical standard.

In America,the Vienna lager also hasound itsooting in the modern crat-

beer landscape,where brewersinterpret

thestyleas crisp and ull-bodied,with

lesssweetness,a nice hop zap,and a dry

fnish.InTexas,LiveOakplaysthestyle

closer to tradition with itssmooth Big

Bark Amber Lager, and Ohios Great

Lakesturns up thealcoholand hopsa

notch in itsEliotNess. Mostsurprisingly,

thatall-American exampleo American

beer,SamuelAdamsBoston Lager,is in

acta Vienna-stylelager.

Somewhere,ImsureAnton Dreher

issmiling.

SCHWARZBIER

In 1935, archaeologists unearthed a

ascinating fnd.Duringadig innorthern

Bavaria,near thecity o Kulmbach,the

explorersdiscovered a Celtictomb that

dated to around theeighth century BC.

The gravecontained an amphora, a

vase-shaped container with handlesand

a narrowneck.Apeek insiderevealed

charred,blackened crumbso partially

baked bread,one o theearliest knownbrewing ingredients.T he bread was

crumbled into water,whereupon passing

yeasts hunkered down and ermented

the mixture into something aintly

very aintlyresembling beer.

The p o ss i bl e r e ma ins o t h i s

ancientbrewmay betheorebearer o

Germanysinkiest, mostdelicious beer

style, the schwarzbier (pronounced

shvarts-beer; schwarz is German or

black).Over the ensuing centuries,

theschwarzbier evolved into a coalition

o darkand light:a crisp-drinking lager

with roasty notesbut littleo theharsh,

astringentbit terness thataccompanies

stoutsand porters.

Brewerscan achievethisby driving

down oneo two avenues.First, they

can usedehusked malt, which dials

down theburnt,roasty character.(This

is accomplishedby meanso a process

similar to ricepolishing.)Alternatively,

brewerscan borrowa trick romcold-

brewed coee.Thedark-roastedmaltsare

submerged in nonboiling water,drawing

outthe roasty avorsand noneo the

A DARK ALTERNATIVE

Breweriesin eastern Germany used to make thehybrid alt-schwarzbier,which

wasbrewed with specialaleyeast(likethe altbier; seepage 81).Thelastbrewery

specializing in these beersclosed severaldecadesago, butLouisianasBayou

TecheBrewing hasrevived thestylewith its LA-31 BireNoire,adark,beguiling

brew thatcallsto mind acup of strong coffee.

Kostritzer

Schwarzbier

Kstritzer

Schwarzbierbrauerei

GmbH&Co.

ABV: 4.8%

S

Founded in 1543,thisGerman

brewery isoneof thenationsmost

augustschwarzbierproducers.

Naturally,theflagship isnothing

shortof perfection.Thenearly

black beauty drinksdry,light,and

smootherthan asailboaton alake.

Theroasty notesof coffeeand dark

chocolate are buffed down with a

mild rounded sweetness.

Session Black

FullSailBrewery

ABV: 5.4%

S

Blacksperfumeis an intoxicating

muddleof roasted maltsand Cocoa

Puffs,childhood pleasuresin an

adultpackage.Asfor thetaste,

pleasestrap in yourtastebuds: the

crisp tonguetinglerridesa flavor

rollercoasteracrosscarameland

chocolate,with tangy floralhops

hiding in therumbleseat.The

throwback stubby bottles

are also a nice touch.Grandpa

would approve.

TWO TO TASTE: SCHWARZBIER

BACKUP BEERS: CervejariaSulBrasileiraXinguBlackBeer,Kulmbacher

BrauereiAGMnchshofSchwarzbier,TheDuck-RabbitCraftBrewery

Duck-RabbitSchwarzbier,MoonlightBrewingCompanyDeath&Taxes

BlackBeer,SpoetzlBreweryShinerBohemianBlackLager

BayouechefocusesonbeersthatcomplementCajuncuisine.

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Family ItalianSimple, Delicious Favorites Made to Shareby Gennaro Contaldo

ISBN 978-1-4549-1021-3 | $24.95 ($26.95 Canada)Hard | 7 1/2 x 93/4 | 240 pages (all in color)

Territory: US/Can | September 3, 2013 | Sterling Epicure

Gennaro Contaldo was born in Minori, in Amalfi, Italy.He came to Britain in the late 1960s and worked in

several restaurants, eventually opening up the award-

winning Passione. Later, Contaldo worked together with

Jamie Oliver at Antonio Carluccios Neal Street restaurant,

and he and Carluccio copresented Two Greedy Italians

on BBC2, followed by Two Greedy Italians Still Hungry.

Contaldos books include Gennaros Easy Italian, Gennaros

Italian Year, Gennaros Italian Home Cooking, and Passione

(all Headline Book Publishing).

KEY SELLING POINTS

t Easy, delicious family fare at a good price point

t Italian food is always popular, and this book is filled withthe authors cherished family recipes

t Gennaro Contaldo is widely known as the chef who taughtJamie Oliver how to cook Italian food. Hes a well-knowntelevision celebrity in Britain and currently works for theOliver chain of restaurants, creating the recipes and trainingthe cooking staff


t Review copy mailing to food magazines

t Review copy mailing to the food sections ofdaily newspapers

t Cookbook round-ups


t Blog tour

Praise for the Author

Gennaro Contaldo is one of the worlds best Italian chefs. Hes a legend.

Jamie Oliver

Nothing brings people together like a good mealcooking it and enjoying it. Family Italian is aboutpreparing fresh, honest, seasonal food; instilling smart

eating habits in our children; and spending quality time

around the kitchen stove and table. From delicious

soups (like Zucchini and Basil) to homemade pastas,

rich risottos, frittatas, steak, roast chicken, and of

course desserts, these recipes are simple, tasty, and

family pleasing.

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October 2013


15/29

The Good HousekeepingChristmas Cookbook3FDJQFTt%FDPSBUJOHt+PZby The Editors of Good Housekeeping

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75


20/29

Tea Sommelier

by Gabriella Lombardi,

photographs by Fabio Petroni

ISBN 978-88-544-0767-1 | $39.95 ($43.95 Canada) | Hard9 5/8 x 12 | 272 pages (220 color photos) | Territory: US/CanCarton Qty: 8 | October 1, 2013 | White Star Publishers

L ike fine wine, good tea is a gastronomic delicacythat possesses a deliciously wide range of aromasand flavors. And just as an excellent wine guide would

do, this richly illustrated volume initiates drinkers

into the art of tasting, making, and serving. A careful

examination of 50 grand cru teasincluding some of

the best-known varieties availablewill give drinkers a

new appreciation of what goes into a cup.

Photographer Fabio Petroni specializes in portraitsand still lifes. Over the years he has photographed

leading Italian celebrities, and he now works with

top advertising agencies where he handles the

publications of some important Italian brands.

His books with White Star include Horses: Master

Portraits, Mutts Life!, Cocktails, and Supercats! He

lives and works in Milan.

Gabriella Lombardi attended university in Granada,

Spain, where she became enamored of tea and

its rituals thanks to the citys numerous teterias or

tearooms. When she returned to Italy, Gabriella

worked as an advertising sales agent until, in 2010,

she realized her dream by opening the Ch Tea Atelier,

the first shop in Milan specializing in the tasting and

sale of quality tea. She regularly visits China to learn

more about the art of tea making and to increase

her expertise in the cultures where this extraordinary

beverage originated. Tea Sommelieris her first book.

Gabriella lives and works in Milan.

KEY SELLING POINTS

tAn extraordinary book dedicated to all tea lovers, itoffers a new perspective in tea appreciation, similar

to that oenophiles enjoytA selection of exclusive recipes, together with many

useful recommendations for ideal tea and food pairings,show how to match tea with savory or sweet dishes

t Includes a rich and exhaustive glossary summarizing thelanguage of tea and the professional tasting vocabulary


t Review copy mailing to beverage publicationsand drink writers at daily newspapers

t Blogger outreach

t Gift guide outreach

IlDarjeelingunt chesifaamare perlasuaspecialetexturepersistenteneltempo

forse per i neofiti leggermente allappante, ma decisamente vigorosa e mordente.

Pochi giardini produttori di t in India sono protetti come quelli di Darjeeling, que-

sto fa si che si possa parlare di t speciali, esclusivi e ricercati sotto ogni profilo: non

sisorseggiacertoinunaflte,mapiuttostoinuna sottiletazzadiporcellanaconma-

nico; la teiera perfetta ha invece una forma inglese e panciuta.

Diversa e inaspettata la questione degli abbinamenti: se con le bollicine frances

si parla di Champagne e fragole, Champagne e ostriche, Champagne e fois gras

non vale lo stesso per il liquore del Darjeeling che ci riserva un curiosa sorpresa

il suo abbinamento pi adatto infatti, con una saporita caciotta senese o con

un buon croccante siciliano

DARJEELING TEA

76


21/29

November 2013


22/29

The Holiday Kosher BakerTraditional & Contemporary Holiday Dessertsby Paula Shoyer

ISBN 978-1-4549-0714-5 | $35.00 ($38.50 Canada)Hard | 8 x 10 | 288 pages (all in color) | Territory: WCarton Qty: 12 | November 5, 2013 | Sterling

ebook: 978-1-4549-0715-2 | $9.99 ($10.99 Canada)

For kosher bakers, this book is nothing short of arevolution. Featuring more than 45 Passover dishes, plusrecipes for every Jewish holiday, this comprehensive andcontemporary collection is an absolute must-have. Even less-observant Jews will enjoy celebrating with these decadentlydelicious delicacies, including an exquisite Raspberry andRose Macaron Cake. Plus, there are nut-free, gluten-free,dairy-free, and low-sugar treats!

Paula Shoyer, Paula Shoyer, a former attorney andgraduate of Ritz Escoffier cole de Gastronomie Franaise,is a pastry chef who owns and operates Paulas ParisianPastries Cooking School, where she teaches classesin French pastry and Jewish cooking, both locally andaround the United States and Canada. She is the authorofThe Kosher Baker: Over 160 Dairy-Free Recipes fromTraditional to Trendy(Brandeis) and has appeared on FoodNetworks Sweet Genius. Shoyers articles have appearedin Washington Jewish Week, Kosher Inspired Magazine,

Joy of Koshermagazine, Whiskmagazine, and HadassahMagazine. She is an editor for the Kosher website, Kosher

Scoop, as well as the editor ofKosher by Design Entertainsand Kosher by Design Kids in the Kitchen (both MesorahPublications). She lives in Chevy Chase, MD.


t Jewish Book Council program

t National and local tv outreach

t Review copy mailing to Jewish food andbaking publications

t Food section outreach at daily newspapers

t Holiday gift guide outreacht Digital marketing campaign

t Food bloggers contests and giveaways

t Blog tour

KEY SELLING POINTS

t Contains 49 Passover recipesone of the hardestJewish holidays to bake for

t Will be released in time for Hannukah 2013 (November 28th)

t Paula Shoyer does media in DC area, including holidaydessert segments on TV and in magazine pieces

t Paula uses Facebook to drive traffic to her website(paulaspastry.com) and blog (kosherbaker.blogspot.com),where she posts holiday-themed articles

t Paula is in the top 20 Jewish lifestyle experts on Twitter,and tweets about menus and recipes every Jewish holiday

t Paula appears before at least 200-300 people almostevery month to capture new fans

tThere are 10 million kosher consumers in the United States;more than four million American Jews observe holidays andkeep kosher homesa huge audience for this book. Andeven nonobservant Jews often want to keep kosher on themajor holidays

tThese delicious recipes will appeal to the everyday bakerand the nut-free, gluten-free, dairy-free, and low-sugar treatswill also reach a wider audience

hol iday

. ..

m o r e t h a n

4 5

p a s s o v e r

r e c i p e s

. ..

t h e

KOSHER BAKER

paul a shoyer

T R A D I T I O N A L & C O N T E M P O R A R Y

H O L I D A Y D E S S E R T S

86


23/29

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RECENTLY PUBLISHED

Eat, Fast, SlimThe Life-Changing Fasting Diet forAmazing Weight Loss and Optimum Healthby Amanda Hamilton

ISBN 978-1-84899-116-3 | $14.95 ($15.95 Canada)Paper | 6 x 9 1/4 | 288 pages | Territory: US/CanCarton Qty: 28 | July 2, 2013 | Duncan Baird

Welcome to intermittent fasting, therevolutionary way to diet! This hot trendhas been scientifically shown to accelerate fat

loss, shift weight from stubborn areas, and boost

general health. Eat, Fast, Slim offers a choice of

plans (plus menus) so dieters can find the right

one for their lifestyle, from a daily 16-hour fast to

twice-a-week full-day fasts with only one evening

meal, and beyond.

KEY SELLING POINTS

tAmanda Hamilton is one of the UKs most recognizedhealth broadcasters and nutritionists, with a large onlinefollowing and a web-based weight-loss program withtens of thousands of followers: amandahamiltondiet.com

t Intermittent fasting is a diet trend gaining momentumwith backing from Dr. Andrew Weil

tAn easy-to-follow diet plan you can tailor to your lifestyleand weight psychology in order to harness the fat-loss,anti-aging, and well-being benefits of intermittent fasting

t Features practical menu plans and more than 40 delicious,easy-to-prepare recipes

t Eat, Fast, Slim is receiving major coverage in the UK,including Red, Daily Express, andZest, as well as on

Gwyneth Paltrows Goop blog

tThe books weight-loss claims are supported by thelatest scientific findings

Broadcaster and nutritionistAmanda Hamilton

is one of the UKs most recognized personalities

in health and well-being. In demand both in

the UK and abroad, she produced and hosted

several health-based TV series that have now

been shown in 22 countries. Hamilton has a large

online following through her weight-loss site,

amandahamiltondiet.com, which boasts tens of

thousands of members. A regular contributor to

the national press and author of two books on

nutritionLifeDetox: Clear Physical & Emotional

Toxins from Your Bodyand Your Life and Life-

Changing Weight Loss: 3 Steps to Get the Body

and Life You Want(both cowritten with Sandy

Newbigging; Platkus Books)she is a member

of the British Association of Nutritional Therapists

and adviser to the Scottish Governments

Curriculum for Excellence.

Fall 2013 Sterling Culinary Catalog

Documents