APRIL
Cookbook 2011 An Entire Year of Recipes
Annual by the Editors of Food & Wine Magazine
Food & Wine magazine’s annual recipe collec- tion is fi lled with simple and fabulous recipes from stars like Mario Batali and Rick Bayless, as well as fantastic food from the best cook- book authors and our own Test Kitchen. Food & Wine brings you the very best recipes for every occasion, from weeknight dinners and holiday meals to cocktail parties and Sunday brunch, all from talented cooks and chefs from around the world. Some highlights include: Sweet and Sticky Hot Wings, Lemony Chickpea and Oven-Dried Tomato Stew, Corn- meal-Crusted Fish with Green-Tomato Tartar Sauce, Herb-Roasted Pork Subs with Garlicky Spinach and Butterscotch Stickybuns.
Also, you’ll fi nd inside: • A variety of tips on fail-safe cooking techniques, essential ingredients and the best kitchen equipment
CATEGORY: Cooking/General PUB DATE: 4/5/2011 PRICE: $32.95 US/ $37.95 CAN FORMAT: Hardcover PAGES: 408 SIZE: 8” x 10” PHOTOS: 250 ISBN 10: 1-60320-180-7 ISBN 13: 978-1-60320-180-3
• A comprehensive guide full of suggestions for affordable and accessible wines to match the recipe
• A pairing chart to match wines with everybody’s favorite dishes
• A color-coded guide calls out staff favorites, as well as vegetarian, healthy and make- ahead dishes
MARKETING PLANS
• National Print Campaign • Morning Show segment • Editorial mention in Food & Wine
16 n Spring/Summer 2011
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