page street publishing titles 2013 fall (inside spreads)

1

PETS / DOGS Page Street Publishing | 10/22/2013 9781624140044 | $19.99 Paperback / softback | 224 pages | Carton Qty: 8.000 in W | 9.000 in H 550 photos, full color throughout

Other Available Formats: Ebook ISBN: 9781624140051

MARKETING

— National press campaign

— Online marketing campaign

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The Best Dog Tricks on the Planet 125 Amazing Things Your Dog Can Do on Command

Babette Haggerty

This top-level dog trainer who has coached pooches for celebrities around the country reveals her best 125 dog tricks as inspired by her famous father, Captain Haggerty.

Babette Haggerty has trained Jack Nicklaus' Golden Retriever to bark the number of his major tournament wins on command, Curt Gowdy's Rottweiler to say, "Go Reds" and Jimmy Buffett's Maltese to dance on cue to "Margaritaville".

She offers up more than 100 of her best dog tricks, many of them featured by her famous father, Captain Haggerty, on David Letterman’s Stupid Pet Tricks. Captain Haggerty’s own 1996 release Dog Tricks was a classic tomb on the subject in its day.

Step-by-step photos pack the pages showing readers the tricks to the tricks. In no time your dog will not only bring in the paper, play dead and roll over but also count objects, jump into your arms, crawl like a soldier, balance funny things on his or her head and then take a bow.

Babette was voted “Palm Beach’s Favorite Dog Trainer.” She has been featured on television and radio, including Martha Stewart’s “Living Radio” and Animal Planet. She has also published several articles in Dogs USA and Dog World magazines. She splits her time between Palm Beach and New York City with her two children as well as French Bulldog named Babe and German Shepherd named Barkley.

Babette is at home in a dog kennel, literally. She was raised in one by her mom, Betty-Ann, and father, the dog-training pioneer, Captain Haggerty, whom the New York Times credited with “establishing dog training as a respectable profession in this country.” She runs the Haggerty School for Dogs, splitting her time between Palm Beach and New York City.

PAGE STREET PUBLISHING OCTOBER 2013

DO YOUR THING 5

CHAPTER ONE

BUILDING BLOCKSThe following tricks are the building blocks that more advanced tricks use as a

foundation. Before you move onto any of the other tricks it is important that your

dog is having fun with these tricks and can do them reliably with

voice commands and/or hand signals.

Every trick is based upon your dog’s knowledge of obedience skills. Your dog

needs the obedience to learn the more advanced tricks. It makes it a whole

lot easier for Rover to learn and more fun for you to teach.

HOW TO1. Start by putting your dog in the down position. Place your clicker and treats in your left hand. Let him focus on the hand with the treats.

2. Touch his leg and let him watch you move your left hand over to your right, causing him to move his leg over. Tell him “Cross your legs” then click and treat.

3. Repeat this 6 to 8 times then switch to the right hand—moving your right hand to your left and causing your dog’s left foot to cross over to his right.

4. Practice 3 to 5 times a day for several days.

CROSS YOUR PAWS

Your dog looking like the perfect gentleman.

# HAND SIGNALj VERBAL CUE: “Cross Legs”

This simple trick teaches dogs that small and subtle changes can make a big splash with their owners. It’s not a hard one to teach. It will help with many of the cute and funny tricks you’ll learn later like making your dog scratch for fleas on command or

covering his eyes with his paw when he’s pretending to be scared. We use a clicker and treats to reinforce this trick.

THE BEST DOG TRICKS ON THE PLANET100 FETCH & CATCH 101

HOW TO1. Begin by securing a square tissue box (the pop-up type) to a low table. You can use double-sided tape to attach the box directly to the table or to a placemat to keep the box from sliding around.

2. Tell Rover “Achoo!” as well as “Take it” and point to the tissue sticking up. Once he grabs the tissue give him a treat and lots and lots of praise. Repeat several times a day for a few days. If your dog doesn’t take the tissue, gently place it in his mouth, close his mouth around it with your hands and give him a treat if he holds onto the tissue even for a second. If he won’t take the tissue in his mouth, take a break and try again later.

Problem solving: This is a complicated trick with many places for the dog to get caught up. The trickiest part is getting your dog to hold the tissue in his mouth so when training, I twist up the top tissue so it’s easier to grab and doesn’t feel as strange on the dog’s tongue.

3. Build up to telling him “Achoo” and “get the tissue.” Once he retrieves the tissue and brings it to you transition to just “Achoo!”

4. Practice several times a day for 5 to 7 days.

BRING ME A TISSUE

With your dog right in front of the tissues, fake sneeze using the hand signal and point to the tissue.

Say, “Take it” repeatedly and keep pointing at the tissue. As soon as he takes the tissue, give him lots of treats.

Once he is used to taking the tissue, stop saying, “Take it” when practicing.

He will soon start automatically bringing you a tissue when you sneeze. How considerate!

This is a hilarious trick that a lot of trainers borrowed from my dad. It used to catch my guests off guard when my German shepherd, Barkley, appeared like

the consummate butler with a tissue after they sneezed.

# HAND SIGNALj VERBAL CUE: “Achoo!”

2

COOKING / METHODS Page Street Publishing | 10/22/2013 9781624140228 | $19.99 Paperback / softback | 176 pages | Carton Qty: 8.000 in W | 9.000 in H 60 photos, full color throughout


MARKETING

— National press outreach.

— Online marketing and publicity campaign.

— More promotions TK

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Easy as Pie Pops Small in Size and Huge on Flavor and Fun

Andrea Smetona

Andrea Smetona, the owner of Cakewalk Desserts, shares her most popular recipes for the miniature desserts featured in top magazines and served at celebrity parties and weddings.

Make room for fun, manageable miniature desserts! Andrea Smetona, owner of Cakewalk Desserts, has the recipes that’ll make your treats the hit of any event.

Cakewalk Desserts have been enjoyed at events hosted by celebrities such as Gwen Stefani and Laila Ali, as well as featured in Town & Country Weddings, The Knot, the popular blog, Style Me Pretty, and on the cover of Ceremony magazine.

Recipes range from delicious pumpkin cheesecake pie to irresistible rocky road tea bread to classic apple pie, so Easy as Pie Pops has something for everyone.

Smetona shares for the first time her most in-demand pie pop, cake pop, mini pie & tea bread recipes while giving helpful hints that she has learned along the way, making this book a necessity for any person looking to make delicious, miniature pastries easily and efficiently.

Visit her online at www.cakewalkdesserts.com

PRAISE

Cakewalk Desserts provides the most delicious product out there!

-Karen Nefsky - FOX Broadcasting Company

“According to The Knot, Cakewalk Desserts' bite-size pie lollipops make sweet favors.”

-Amanda Black - The Knot Magazine

“We absolutely adore Andrea and Cakewalk Desserts. Andrea's tasty creations bring a smile to anyone who tried them! ... It's a good day for the Wedding Chicks when a sample comes in the mail from Andrea.”

-Jocey & Amy - Wedding Chicks

Andrea Smetona started Cakewalk Desserts in 2010 and it has already become a huge hit. Cakewalk Desserts has been featured in Town & Country Weddings, The Knot and on the cover of Ceremony Magazine, as well as in the blog Style Me Pretty. Andrea has also catered for multiple celebrities such as Gwen Stefani and Laila Ali. Andrea currently resides in Laguna Niguel, California.


http://www.cakewalkdesserts.com/

INTRODUCTION

Fruit Pie Pops

Other Pie Pops

Savory Pie Pops

Cake Pops

Tea Cakes

ABOUT THE AUTHOR

ACKNOWLEDGEMENTS

INDEX

1

2

3

4

5

contentsPLACEHOLDER IMAGES

PHOTOSHOOT TK

21

Fruit Pie PopsFruit pies were the very first pies I included on my pastry menu and for good reason. They are

easy to make, easy to bake and so colorful, fun and eye-catching. Not to mention, yummy! In

fact, I can’t think of anyone that doesn’t like fruit pie! So, I wanted to include all the old favorites,

plus new combinations to add a little something special to the repertoire. These portable

pocket-pies are especially popular for their signature “peek-a-boos” and have made my business

famous nationwide since adding them to my shop. They are also the easiest of all my pies to

make as “low sugar” or “sugar-substituted” and have the fewest calories. Win-Win in my book!

The peek-a-boo crusts do take a little more care and patience when preparing, but the pay-off

is well worth it. You can use any of the designs for any of the fruit flavors interchangeably, so get

creative with them or add different designs altogether. Some favorites that I do seasonally are:

Christmas trees, fall leaves, snowflakes or Jack-o-Lanterns. I also do numbers or letters/monograms

to add a custom touch to birthday parties, weddings and anniversary celebrations. A stroll down

the baking section of your nearest craft store will give you loads of possibilities for how you can

get creative with the crusts. The fruit pies are typically the only ones that I recommend doing

peek-a-boo crusts for simply because of the nature of their pie filling. It tends to over-flow less

while baking than some of the custard or savory pie flavors.

Even if you decide on doing all of your fruit pie pops with solid crusts, adding a few with a peek-

a-boo adds a touch of flare and easily livens up your pastry bouquet!

1

PLACEHOLDER IMAGESPHOTOSHOOT TK

easy as pie pops 22 23fruit pie pops

Cherry Tart Pie PopYIELD: 1 DOZEN

I don’t think any dessert cookbook would be complete without including Cherry Pie. It’s simple yet full of flavor, if executed the right way. Cherry Tart is one of my most popular (and most famously featured) pie pops. I use sour cherries for that extra tart punch, and my signature heart “peek-a-boo” crust is charming, fun and easily versatile when baking these pops for holidays, special events or for that special someone.

Of course, you can use the heart “peek-a-boo” crust on any of the fruit pie pops, but the red cherry with a heart just fits so beautifully. Bake and share them with love.

INGREDIENTSHomemade Pie Pop Crust

(see page XX)

Course sugar for garnish

CHERRY FILLINGFilling yields enough for

36 pie pops

3 ½ cups (580 g) fresh sour cherries

1 cup (190 g) granulated sugar

⅓ cup + 1 tablespoon (33 g + 6 g) Clearjel or 10 tablespoons (94 g) of

cornstarch

1 ⅓ cups (315 ml) cold water or cherry juice

2 tablespoons (30 ml) lemon juice

⅛ teaspoon cinnamon (optional)

¼ teaspoon almond extract (optional)

6 drops red food coloring (optional)

Preheat oven to 400˚F/204˚C.Wash the cherries in a colander using cold water (pick out any leaves/stems

if using fresh cherries). Pit the cherries and place in cold water with ¼ cup/ 59 milliliters lemon juice to prevent browning. Next, bring ½ gallon/1.8 liters of water to a boil and blanch the cherries by placing them in the boiling water for 2 minutes. Drain and keep cherries covered in a large bowl.

Next, in a large pot, add Clearjel, sugar, water, cinnamon, almond extract and food coloring. Stir mixture over medium heat until it thickens and begins to boil. Add lemon juice and continue boiling for 1 minute, stirring occasionally.

Remove from heat and fold cherries into hot mixture, stirring gently. Cool mixture to room temperature. Then put mixture into a food processor or blender and pulse for 4-5 seconds. Set aside.

To assemble the pie pops: Flour both sides of (2) 9”/23 cm round homemade or refrigerated pie crusts; roll flat with a rolling pin. Using a 3”/7.6 cm round cookie cutter, cut out 24 rounds from the dough, saving 12 for the bottom crust and 12 for the top crust. If doing peak-a-boo, stamp out a heart peek- a-boo from each of the 12 top crusts using a “heart” Linzer cookie cutter.

Lay out the 12 bottom crusts on a large baking sheet with 6 crusts along the top edge and 6 crusts along the bottom edge. Brush each bottom crust with egg whites and then press an 8”/20 cm long cookie stick firmly on top of the center of each bottom crust. Dispense a quarter-sized dollop of cherry pie filling in the center of each bottom crust. Place top crust over each bottom crust and press firmly around the sides only, sealing the filling inside. Using a cookie stick dowel or fork, press around the sealed crust edges.

After each pop is sealed and pressed, carefully brush more egg whites on each top crust. Finally, sprinkle top crusts with coarse sugar for garnish.

Bake the sheet in the center rack of the oven for 13-15 minutes until done. Then place pops on a cooling rack. Let cool for at least 15 minutes before serving.

You may also can the mixture using sterilized canning processes or store covered in the refrigerator for up to 1 week.


easy as pie pops 24 41other pie pops

Caramel Apple Pie PopYIELD: 1 DOZEN

When the fair came into town, part of the experience was buying a caramel apple and having it all over you by the time you were finished. I wanted to duplicate this nostalgic treat in a pie pop, with less mess to clean up afterwards. You can always make homemade caramel, but I favor the ease of the pre-packaged

candy caramels. These little pops are great to shake things up from the expected!

INGREDIENTSHomemade Pie Pop Crust

(see page XX)

½ cinnamon, ½ sugar mixture

CARAMEL APPLE FILLINGFilling yields enough for

36 pie pops

½ cup (100 g) light brown sugar, packed

¼ cup (57 g) butter, melted

⅓ cup + 3 tablespoons (33 g + 18 g) all purpose flour

5 cups (900 g) thinly sliced granny smith apples

⅔ cup (128 g) granulated sugar

2 teaspoons (5.2 g) ground cinnamon

1 teaspoon lemon juice

10 caramel candies (halved)

2 tablespoons (30 ml) milk

Preheat oven to 375˚F/190˚C.To make taffy: In a small bowl, combine brown sugar, melted butter and

⅓ cup/33 grams flour. Mix well and set aside.To make apple filling: Place apples in a large bowl, add white sugar,

3 tablespoons/18 grams of flour, cinnamon and lemon juice. Toss until all ingredients are mixed well and apples are thoroughly coated.

Spoon half of the apple filling into a 9”/23 cm deep pie dish. Top with half of the caramels and half of taffy mixture. Repeat process with remaining apple mixture, caramels and taffy mixture.

Cover with foil and place in oven with a baking sheet underneath to prevent overspills. Bake for 25 minutes and then remove foil and bake another 20-25 minutes. Cool to room temperature, then blend entire pie in a food processor or blender until the apples are blended well. Set aside.

Preheat oven to 400˚F/204˚C.To assemble pie pops: Flour both sides of (2) 9”/23 cm round homemade

or refrigerated pie crusts; roll flat with a rolling pin. Using a 3”/7.6 cm round cookie cutter, cut out 24 rounds from the dough, saving 12 for the bottom crust and 12 for the top crust. If desired, use the scrap dough to cut out 12 apple peek-a-boos as a garnish for the top crusts.

Lay bottom crusts on large baking sheet and brush with egg whites then press an 8”/23 cm long cookie stick firmly in center of each bottom crust.

Dispense a quarter-sized dollop of caramel apple filling in the center of each bottom crust. Place top crust over each bottom crust and press firmly around the sides only, sealing the filling inside. Using a fork, press around the sealed crust edges. Start by pressing firmly on each side of the stick first, then, move counter-clockwise around the edges. This will keep the stick from moving around once baked.

After each pop is sealed and pressed, brush more egg whites on each top crust, and place a single apple peek-a-boo cut out on top. Finally, sprinkle top crusts with a mixture of cinnamon & coarse sugar for added flavor. Bake the sheet in the center rack of the oven for 13-15 minutes or until golden brown.

Bag each pie pop in a 4 x 6”/10 x 15c m cellophane baggie (food grade) and tie with a 6”/15 cm piece of ribbon or twine for added freshness or décor.

Island Banana Pie PopYIELD: 1 DOZEN

After our family trip to the Hawaiian Islands, I was inspired to bring a little taste of our holiday home in the form of a tropical flavored pie pop! When I think of tropical, I immediately think of bananas and

coconuts. I took the liberty of combing the two flavors and came up with a delightfully sweet and fun pie pop that is as tasty as it is pretty. Mahalo!

INGREDIENTS Homemade Pie Pop Crust

(see page XX)

Sweetened coconut shavings for garnish

BANANA CUSTARD FILLINGFilling yields enough for 36 pie pops

4 egg yolks

1 (14 oz/425 ml) can of sweetened condensed milk

2 very ripe bananas, blended in a food processor

1 teaspoon vanilla

Preheat oven to 375˚F/190˚C. Beat egg yolks until frothy and then add condensed milk and vanilla, stirring

until eggs are well blended. Mix in the blended bananas; stir well.Pour banana mixture into a 9”/23 cm pie dish and bake for 15-20 minutes until

a slight “crust” forms on top. Remove and leave oven on. Cool mixture to room temperature and set aside.

To assemble pie pops: Flour both sides of (2) 9”/23 cm round homemade or refrigerated pie crusts; roll flat with a rolling pin.

Using a 3”/7.6 cm round cookie cutter, cut out 24 rounds from the dough, saving 12 for the bottom crust and 12 for the top crust.

Lay out the 12 bottom crusts on a large baking sheet with 6 crusts along the top edge and 6 crusts along the bottom edge. Brush each bottom crust with egg whites. Press an 8”/23 cm long cookie stick firmly in the center of each bottom crust and then dispense a quarter-sized dollop of banana custard in the center of each bottom crust. Place top crust over each bottom crust and press firmly around the sides only, sealing the filling inside. Using a cookie stick dowel or fork, press around the sealed crust edges.

After each pop is sealed and pressed, carefully brush more egg whites on each top crust, and while wet, sprinkle with coconut shavings.

Bake the sheet in the center rack of the oven for 15-17 minutes or until coconut shavings are golden brown. Place pops on a cooling rack to cool for at least 15 minutes.

easy as pie pops 100 101savory pie pops

Gouda-Broccoli Quiche Pie Pop

YIELD: 2 DOZEN

Quiches and frittatas are one of those dishes that make for a great breakfast, lunch or dinner… or in this case, pie pop! My pie pops, being as versatile as they are, already make a wonderful breakfast,

brunch or dessert treat so naturally this recipe works well for any party set at any time of day. I’ve had crust-less quiches many times and frittatas are always yummy, but let’s face it,

the crust just makes it all the more scrumptious.

INGREDIENTS Homemade Pie Pop Crust

(see page X), or store-bought refrigerated/rolled pie crusts

Ground white/black pepper

QUICHE FILLING4 eggs

1 cup/240 ml half n half cream

1 cup/90 g smoked Gouda, shredded

2 cups/300 g broccoli florets

½ teaspoon sea salt

¼ teaspoon garlic powder

⅛ teaspoon nutmeg

⅛ teaspoon white pepper

3 stripes bacon, fried & crumbled

To prepare filling: Beat the eggs and cream together; add the shredded cheese and mix well.

Blanch the broccoli and stir it into the mixture with the salt, garlic powder, nutmeg and pepper. Last, add the cooked bacon crumbles.

Pour into a 9”/23 cm pie dish and bake for 30-35 minutes or until a knife inserted in the center comes out clean. Cut up small portions to use for the pie pop filling right away.

To assemble the pie pops: Flour both sides of (2) 9”/23 cm round homemade or refrigerated pie crusts; roll flat with a rolling pin.

Using a 3”/7.6 cm round cookie cutter, cut out 24 rounds from the dough, saving 12 for the bottom crust and 12 for the top crust.

Lay out the 12 bottom crusts on a large, greased and floured baking sheet. Brush each bottom crust with egg whites and press an 8”/20 cm long cookie stick firmly on top of the center of each bottom crust.

Place a 2 inch/ 15 cm square piece of quiche in the center of each bottom crust.

Place top crust over each bottom crust and press firmly around the sides only, sealing the filling inside. Using a cookie stick dowel or fork, press around the sealed crust edges. After each pop is sealed and pressed, brush more egg whites on each top crust and sprinkle with ground pepper.

Bake the sheet in the center rack of the oven for 15-18 minutes at 375˚F/191˚C until the crust is nice and golden. Then place the individual pops on a cooling rack and let cool for at least 15 minutes before serving.


3

COOKING / HEALTH & HEALING Page Street Publishing | 11/26/2013 9781624140204 | $19.99 Paperback / softback | 176 pages | Carton Qty: 8.000 in W | 9.000 in H 60 photos, full color throughout


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— 5 City tour, to be confirmed

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— Promotion through John Welbourn’s Crossfit Football program. Not yet confirmed, details tk.

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The Power Paleo Diet Recipes That Build Muscle at Every Meal

John Welbourn

Retired NFL player and Paleo diet devotee, John Welbourn, has a version of the Paleo diet that will supply the right nutrients to build your muscle fast.

Building muscle while maintaining a healthy diet isn’t always the easiest thing. Many people resort to chalky powders or multiple supplements and long hours at the gym to gain muscle. Now, with former NFL offensive lineman John Welbourn’s help, you’ll be able to gain the muscle you want fast by eating a healthy, satisfying Paleo diet that is dense in the protein and vitamins your muscles need to grow.

John has worked with industry expert Dr. Loren Cordain, is close to the minds behind Whole9 and is considered an important player in the Paleo movement; recently featured as a speaker at the Ancestral Health Symposium.

John Welbourn has drawn off of his years of experience in the NFL and eating Paleo in order to create The Power Paleo Diet to Get You HUGE! This hand-crafted plan maximizes your muscle mass and decreases your time at the gym by laying out a modified Paleo diet in which you intake the exact nutrients you need at the right time to build muscles in the most efficient way possible. This guide will give you everything you need to stay healthy, save time at the gym, and most importantly, get the body you’ve always wanted.

John Welbourn is a 9-year NFL veteran offensive lineman, appearing in 3 NFC Championship games. He is also CEO of Evolve Foods, a natural food and supplement company; known for their Paleo-friendly products. John started CrossFit Football, an online training site for power athletes and has traveled the world instructing coaches and athletes in his methodology. The website, CrossFit Football, receives thousands of daily visitors and is followed in 250 countries worldwide. John is also owner of CF...

PAGE STREET PUBLISHING NOVEMBER 2013

41

CHAPTER ONE

FLESH BUILDS FLESH

In my experience as it pertains to on-field and off-field performance and building muscle, proteins are the most vital nutrient we have at our disposal. The human genome has changed only slightly in the last 40,000 years and if your ancestors originate from outside of Africa, 1-4% of that genome stems from Neanderthals.

Needless to say, we are pretty basic.

We need protein, which is comprised of smaller building blocks known as amino acids. There are 22 standard amino acids, 9 amino acids being essential. What this means is, our bodies cannot produce them, so they must come from food sources we consume. So when I say, “Flesh builds flesh,” I mean it literally. We must eat meat and fish to obtain their amino acids and build muscle.

Amino acids play a major role in all physiological processes relating to energy, recovery, mood, brain function, muscle and strength gains and metabolism. Protein also has the highest thermogenic effect of any nutrient on the body so it takes more energy to digest protein than fats and carbohydrates.

When it comes to selecting quality sources, the only ones that count are proteins such as meat, fish, eggs and fresh dairy. These not only contain the amino acids we need for strength and function but also the essential trace minerals chromium, cobalt, copper, iodine, iron, manganese, molybdenum, nickel, selenium and zinc, which all effect the processing of carbohydrates, lipids and protein by the body and are involved in hormone production and immune function.

So load up on protein and watch the muscle follow.


42 THE POWER PALEO DIET CHAPTER NAME 43

KOGI BEEF & VEGETABLE STIR-FRY

INGREDIENTS

DIRECTIONS

4 To make the marinade, whisk all the ingredients together, except the beef, in a large, glass baking dish. Then, slice beef into cubes and toss in marinade to coat. You can also use a large plastic bag, just make sure all your meat gets coated. Cover and refrigerate for 2-3 hours.

4 To make the stir-fry, heat coconut oil in a large wok and add onions until soft. Add beef and cook until browned, then remove from pan and set aside. Add remaining veggies and cook for 7-10 minutes. Return beef to the pan, including any juices on the plate and any excess marinade. Cook until vegetables are crisp and tender and beef is done.


Lorem ipsum dolor sit amet, consectetur adipiscing elit. Pellentesque tempor, tellus a auctor

malesuada, felis augue gravida lorem, id vulputate nulla sem et sapien. Etiam consequat

molestie diam a dapibus. Duis accumsan magna eget dui sodales dignissim.

FOR THE MARINADE

2 lbs grass-fed flank steak

½ cup coconut aminos

1 tbsp honey

3 tbsp sake

2 tbsp sesame oil

8 garlic cloves, minced

4 large green onions, finely chopped

2 tbsp sesame seeds

1 tbsp white pepper

1 tsp ground ginger

FOR THE STIR-FRY

2 ½ cups broccoli (about 1 head)

1 small yellow onion, diced

1 bell pepper, julienned

5 small sweet red peppers, sliced

2 jalapenos, sliced

2 carrots, peeled and sliced

3 tbsp coconut oil

44 THE POWER PALEO DIET FLESH BUILDS FLESH 45

SALMON WITH ALMOND PESTO

INGREDIENTS

DIRECTIONS

4 Preheat oven to 400˚F and line a baking sheet with foil. Rinse and dry salmon filets.

4 Pulse basil, spinach, broth, ½ cup almonds, olive oil and garlic cloves in a food processor until it becomes a coarse paste. Add salt and pepper to taste.

4 Spread pesto over top of each filet and top with sliced almonds. Bake for 8-10 minutes, or until salmon is a light pink.


Lorem ipsum dolor sit amet, consectetur adipiscing elit. Pellentesque tempor, tellus a auctor

malesuada, felis augue gravida lorem, id vulputate nulla sem et sapien. Etiam consequat

molestie diam a dapibus. Duis accumsan magna eget dui sodales dignissim.

1 lb wild caught salmon filets

2 cups fresh basil, packed

2 cups fresh spinach

4 tbsp chicken broth

2 tbsp + ½ cup sliced almonds

1 tbsp extra virgin olive oil

2 garlic cloves

sea salt and pepper to taste

4



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Perfectly Paleo Food Substitutions Turn Any Dish Into a Delicious, Gluten-free Favorite

Kim Miller

This guide allows you to turn your favorite meals into delicious, Paleo-friendly eating for a new healthy lifestyle.

Perfectly Paleo Food Substitutions is your one-stop guide to making any meal into a tasty, paleo-friendly sensation. Never again will you have to scramble for conversions, or simply guess what ingredients you can use. Forget blindly swapping elements of a recipe or trying to do the math in your head, only to have your food come out completely wrong. This book does all the dirty work for you, and supplies you with great meal ideas you didn’t even know existed!

You’ll be able to cook the things you miss the most including rice made with cauliflower, lasagna made with squash, and Paleo Apple Banana Cookies that are gluten free.

Kim Miller helps you stick to the Paleo Diet by providing creative ways to have the flavors you miss. With this guide, you’ll never have a problem whipping up something delicious and paleo-friendly again, so you can live the healthy life that you deserve.

Kim is the owner of CaveMan Cuisine, a company that prepares and delivers convenient and delicious paleo meals. CaveMan Cuisine sells over 1,000 meals a week and is also sold at Natural Grocers and other natural food stores throughout the United States. Kim currently resides in Austin, Texas.

PAGE STREET PUBLISHING NOVEMBER 2013

ITALIANNobody can resist Italian food; it’s scientific fact! Okay, maybe not.

But imagine taking out all the fattening carbs, bad-for-you flours and unhealthy dairy and replacing it with nutritious, delicious Paleo alternatives. You’d have all your favorite comfort meals without any

of the guilt. And, oh! Look at that. That’s exactly what lies ahead!

42 Perfectly Paleo Food Substitutions Italian 43

Spaghetti PuttanescaSUBBING PASTA WITH SPAGHETTI SQUASH

Makes 2 servings

Looking for something super quick and satisfying for that pasta craving? This is my go to dish! It is a great combination of spicy, fresh and salty. You’ll understand once you try it! It’s delicious, quick to make and when you sub in spaghetti squash for pasta it lowers your carb

count and ups your vitamin and nutrient intake, making this dish an all-around winner.

Ingredients4 chicken breasts1 large spaghetti squash1 pint cherry tomatoes, quartered½ cup fresh basil¼ cup pitted kalamata olives, chopped 1 tbsp drained capers1 tbsp coconut oil2 tsp red wine vinegar

Salt and pepper, to taste

DirectionsPlace chicken on the rack of a covered grill directly over medium heat. Grill for 12 to 15 minutes or until chicken is no longer pink, then dice.

Meanwhile cut squash in half lengthwise, deseed and place in the oven at 425°F for 20 minutes, or until squash is tender. Let cool for 1 minute then scrape flesh of squash with a fork to separate into strands and place in large bowl; discard shell.

Then in a medium bowl, combine tomatoes, sliced basil, chicken, olives, capers, oil, vinegar, salt and pepper.

Divide squash among bowls and top with tomato mixture.

60 Perfectly Paleo Food Substitutions Asian 61

Teriyaki Pork Tenderloin SkewersSUBBING SOY SAUCE WITH COCONUT AMINO/CORNSTARCH

WITH ARROWROOT

Makes 12 Skewers

Pork tenderloin is very tender meat that cooks quickly and my teriyaki is a Japanese-style sauce in which I use coconut amino instead of soy sauce as a base. The teriyaki plays three roles in this recipe: it works as a marinade to flavor the meat, then as a glaze that you use to base the meat, and finally, as a dipping sauce alongside the tenderloin. Pork tenderloin is versatile enough to handle the taste of almost any flavor it’s paired with but I love to make

it with my pineapple rice for a delicious weeknight dinner.

Ingredients1 lb tenderloin⅓ cup mirin⅓ cup coconut amino2 tbsp rice vinegar2 tbsp minced garlic1 tbsp fresh ginger1 tbsp honey1 tbsp toasted sesame oil 1 tsp arrowroot1 tsp watercoconut oil, to coat

DirectionsHeat coconut amino, mirin, rice vinegar, ginger, garlic, honey and sesame oil in a saucepan over medium-high until it boils. Reduce heat to low; cook until reduced slightly, about 10 minutes. Remove marinade from heat to cool completely.

Cut tenderloin into 12 strips, each 4 to 6 inches. Transfer pork to a bowl with marinade, and cover. Refrigerate pork 2 hours, tossing often.

Preheat broiler with rack 6 inches from element. Line a baking sheet with foil with a rack on top. Lightly coat rack with coconut oil.

Remove pork from marinate and set aside. Strain marinade and transfer to a medium saucepan. Combine arrowroot and water in a small bowl; stir into strained marinate and cook over medium-high heat for 1 minute. Reduce heat to low; simmer sauce for 5 minutes. Reserve ⅓ cup for basting and the remaining for serving.

Thread pork onto skewers. Transfer skewers to prepared rack and broil 5 minutes. Flip skewers and baste pork with sauce, then broil for 5 minutes and flip again. Baste pork and broil until cooked through, 2-5 minutes more.

Pineapple “Rice” SUBBING RICE WITH CAULIFLOWER

Makes 2 cups

This recipe is a great spin on classic rice. By using cauliflower instead of rice, this dish is perfectly paleo and much more nutritious. And when you add in tasty pineapple, honey

and red bell peppers you get a sweet, tangy rice that livens up any dish.

Ingredients 1 medium head of cauliflower 3 tbsp of rice vinegar1 tbsp fresh lime juice1 tbsp honey½ tsp sea salt1 ½ cup diced pineapple1 cup diced red bell pepper ½ cup scallions

DirectionsPrepare cauliflower same as page X.

Whisk together vinegar, lime juice, sugar and salt in a bowl. Combine cauliflower, pineapple, bell pepper and scallions in large bowl; toss with vinegar mixture.

5

HEALTH & FITNESS / EXERCISE Page Street Publishing | 12/10/2013 9781624140327 | $19.99 Paperback / softback | 176 pages | Carton Qty: 8.000 in W | 9.000 in H 250 photos, full color throughout


MARKETING

— National press campaign focused on fitness press.

— Online marketing campaign targeting the numerous fitness sites.

— Publicity efforts supported by social media outreach.

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Sarah Fit: Get Skinny Again! The Right Exercises to Get Back Your Dream Body and the Secrets to Keeping it for Life

Sarah Dussault

YouTube star, with over 110 million views, and creator of SarahFit.com, Sarah Dussault, has the most innovative and fun exercises to help you earn back the body you’ve always wanted.

Staying in shape is an ongoing battle, especially for young people leaving the nest and trying to balance their lives. Sometimes you’re eating right and working out on a regular basis, and other times you just don’t have time to hit the gym or just really need the side of French fries instead of the salad. Whatever the situation, that excess weight creeps up on you - but with Sarah Fit: Get Skinny Again, you’ll shed the freshman 15 and learn how to exercise so you can continue to stay fit post college.

Sarah Dussault is one of the most viewed fitness personalities on YouTube, with over 95,000 subscribers and over 110 million views, and unlike many other internet fitness sensations, she is a certified personal trainer. Sarah has worked with big names in the health industry such as Bethenny Frankel and Ellie Krieger and has appeared in Women’s Health, Men’s Health, and on Glamour.com.

Each exercise is highly effective and fun to do, and with Sarah’s friendly and stress-free approach, you really can’t go wrong. With exercises such as the Standing Crunch-less Ab workout, the Lean, Mean Legging Routine, and the 10-Minute Butt Lifting workout, you’ll watch those pounds melt away in no time, all while having a blast.

Packed with step-by-step photographs, numerous insider tips and some of Sarah’s favorite recipes, this fitness guide is all you need to regain and maintain the body you’ve always wanted.

PRAISE

"Sarah is an educational tool of fitness used by individuals worldwide. Her passion and dedication can be witnessed through her work and the lives she has helped shape both physically and emotionally." -Jay Cardiello, Fitness editor for Shape Magazine, celebrity trainer and author

Sarah Dussault is one of the most viewed personalities on YouTube, with over 95,000 subscribers and over 110 million views. She has a popular website, SarahFit.com. Sarah has worked with big names in the health industry such as Bethenny Frankel and Ellie Krieger and has appeared in Women’s Health, Men’s Health, and on Glamour.com. She stars in the JCore Body DVD series and infomercial starring Shape contributing editor, Jay Cardiello and was an on-camera host for Diet.com. Sarah is a certified p...

PAGE STREET PUBLISHING DECEMBER 2013

PART TWO: TIME TO EAT CLEAN TO GET LEAN

CHAPTER 4:

TIME TO EAT RIGHTFRESH, FIT & SIMPLE RECIPES WITH REASONABLY PRICED INGREDIENTS

CHAPTER 5:

TIME TO DETOXTHE PROS AND CONS OF CLEANSES AND DIETS AND HOW TO TRY ONE SAFELY

CHAPTER 6:

TIME TO BE SOCIALMY TRIED AND TRUE TIPS FOR EATING HEALTHFULLY AT RESTAURANTS AND DRINKING AT PARTIES WITHOUT BEING AWKWARD

CHAPTER 7:

TIME TO GET SKINNY AGAINFAIL TO PLAN, PLAN TO FAIL. CREATING A ROADMAP TO SUCCESS

CHAPTER 8:

MY STORYHOW I DISCOVERED MY PASSION FOR HEALTH AND FITNESS AND BUILT IT INTO AN EMPIRE, AND HOW YOU CAN TOO

Introduction: To The 99% Who Are Not Naturally Skinny

PART ONE: TIME TO GET ON YOUR FITNESS

CHAPTER 1:

TIME TO SWEAT AT HOME MY FAVORITE EXERCISES YOU CAN DO AT HOME WITH MINIMAL TO NO EQUIPMENT

CHAPTER 2:

TIME TO HIT THE GYMMY MOST EFFECTIVE ROUTINES AND EXERCISES USING THE BEST MACHINES

CHAPTER 3:

TIME TO SPARE 10 MINUTESWHAT TO DO WHEN YOU ONLY HAVE 10 MINUTES AND SPECIFIC GOALS IN MIND

CONTENTS


SARAH FIT GET SKINNY AGAIN40 41

TIME TO SWEAT AT HOMEMY FAVORITE EXERCISES YOU CAN DO AT HOME WITH NO OR MINIMAL

EQUIPMENT THAT PRODUCE THE BEST BURN

The beauty of working out in the comfort of your own home is feeling judgment-free and having schedule flexibility. You don’t have to commute to any studio or check to see if it is still open at night. You also don’t have to wait to use any equipment, making it potentially the most efficient workout environment.

If time or money is tight, home workouts may be your best bet to getting skinny again. If you travel a ton, being able to sweat on your own without fancy equipment will be your saving grace when it comes to sticking to your workout schedule.

After my freshmen year of college, I lived at my parent’s house on Cape Cod for the summer. While there was a small gym near by, I knew too many people that went there and didn’t want to spend the money. I invested in a pair of dumbbells and found a perfect outdoor loop for running. Working at a small family-run restaurant from 7 am – 2 pm, I would come home afterwards and put on my workout clothes right away.

Between the temptation of working at restaurant with all my favorite foods, staying out late with my friends and never stepping foot in a gym, I successfully lost 15 pounds that summer. While this was before I became a trainer and YouTube fitness guru, it was the beginning of my passion for finding effective exercises that changed the way my body looked and felt.

In this chapter, you will find my favorite exercises that you can do anywhere. Most of the moves require little or no equipment. They are safe, effective and you don’t have to worry about how you look while doing them!

CHAPTER 1


SARAH FIT GET SKINNY AGAIN42 TIME TO SWEAT AT HOME 43

SIDE LUNGEStart with feet shoulder width distance apart. Take a wide step out to your left sinking down into your left hip keeping right leg straight. Keep left knee behind toes by shifting hips back while keeping chest lifted and looking straight ahead. Return to start. That is one rep. Do 12-15 lunges on the left side, then switch and repeat.

TRI-SET 1

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STRENGTH This workout is one of my absolute favorite ways to tone and sculpt my muscles while burning tons of calories. I do it sometimes even when I’m at the gym but you can do it anywhere!

Sometimes when you look at a workout on paper you might feel unmotivated and overwhelmed by the number of exercises. To combat any type of anxiety, write down the workout on a piece of paper and each time you complete a set, cross it off. When you are completely done with those exercises and can move on to the next set you feel so much more accomplished. There’s something about crossing off completed tasks that reinforces your goals.

This workout is made up of tri-sets. A tri-set is made up of three moves that are meant to be done back to back without resting in between moves. After each set, you will get a quick 30-45 second rest. Do all the exercises listed in the tri-set back to back to keep your heart rate elevated and to burn the maximum number of calories.

TRI-SET 1Do the following moves back to back without resting in between. After completing one set,

rest for 30-45 seconds before repeating a second set.

Rest for 30-45 seconds and continue with a second set. Rest for 1-2 minutes before starting

tri-set 2.




SARAH FIT GET SKINNY AGAIN44 TIME TO SWEAT AT HOME 45

SINGLE LEG SQUATStart with feet hip width distance apart. Balance on your right foot, lifting your left foot slightly in front. Keep leg straight for a great challenge. Press hips back and slowly lower down into a squat keeping knee in line with foot but not going past toes. Don’t let knee wobble side to side. Keep chest lifted. Press through heel to return to starting position and go right into a toe lift, balancing on the ball of your right foot. Lower heel down to the ground and go right into another squat on the right side. Do 12-15 reps on the right side, then switch and repeat.

REVERSE PLANK WITH LEG LIFTStart by sitting on the ground with knees bent and feet on the floor. Lift butt off of the ground and balance by placing hands beneath shoulders and knees forming a 90-degree angle. Keep knees, hips and shoulders in line. If this is challenging enough, just hold here for 60 seconds. For an added challenge, lift your right leg so that it is perfectly straight and quads are level. Hold for 30 seconds, and then switch legs.

TRI-SET 1 TRI-SET 1

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2. Lorem ipsum dolor sit amet, constur adipiscing elit. Donec auctor mi f ermentum gravida.






TIME TO SWEAT AT HOME 47SARAH FIT GET SKINNY AGAIN46

TRI-SET 3SIDE PLANK REACH UNDERStart by lying on your right side. Stack feet so that left foot is on top. For a modified version, place left foot in front of right. Place right hand underneath right shoulder and lift hips up off of the ground. If this is too much, lower right knee. Reach left arm up towards the sky. Bring left arm down in front of chest and give waist a hug, rotating torso slightly towards the ground. Untwist and return hand to the sky. Repeat 12-15 reps, then switch sides and repeat.









SARAH FIT GET SKINNY AGAIN48 SARAH FIT GET SKINNY AGAIN 49

20-MINUTE HIIT WORKOUT This workout is a series of 4-minute intervals featuring different cardio moves you can do at home. Most of the moves are quiet enough for you to do if you live in apartment with neighbors down below. I’ll offer modifications for the moves in case they are not. This

workout will take a total of 20 minutes to complete. Do each move at maximum intensity for 20 seconds. At the end of 20 seconds, you will get a 10 second rest. You will repeat this 20 seconds on, 10 seconds off 8 times for a total of 4 minutes. By the end of each 4-minute

interval you should need a break. Go all out for maximum results. You get a minute between sets where you will be able to recover and catch your breath.

INTERVAL ONEMove 1: Hover Jacks

Move 2: Jump Lunges

Move 3: Mountain Climber

Move 4: Twisting Uprights

Repeat Moves 1-4 for round two

INTERVAL TWOMove 1: Oblique Burpees

Move 2: Speed Skaters

Move 3: Froggers

Move 4: Knee

Repeat Moves 1-4 for round two

INTERVAL THREERepeat interval 1

INTERVAL FOURRepeat interval 2


6



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The Best Juicing Recipes on the Planet 50 Delicious Juices to Repair, Rejuvenate and Reset Your Body's Health

Annie Lawless & Eric Ethans

The founders of Suja Juice, which is sold in top retailers including 130 Whole Foods locations, supplies you with 50 juicing recipes for great health one glass at a time.

Annie and Eric, the co-owners of Whole Food’s sensation, Suja Juice, have witnessed first hand the power juicing can have over people’s ability to live a healthy lifestyle, after all, Suja means ‘beautiful, long life’ in Hindu. And that’s why they have compiled their most popular, most effective juicing recipes for The Best Juicing Recipes on the Planet.

What makes these recipes the best on the planet is the surprising nutrient dense ingredients that Annie and Eric included, making the juice delicious but also exceptionally healthy. With ingredients that include carrot, apple and turmeric to fuel your body, apple, celery and beet to cleanse your system, and spinach, kale and spearmint to support immunity, there is truly a recipe for every time of day. With step-by-step instructions and photographs, they’ll tell you what fruits and veggies are the most beneficial and flavorful when juiced, allowing your body the opportunity to repair, rejuvenate and reset.

With Eric’s 10+ years of raw and vegan chef experience and Annie’s life experience of overcoming an autoimmune skin disorder by juicing, they have brought you the best juicing recipes ever. This book is essential for anyone with a juicer.

Visit them at www.sujajuice.com

Eric Ethans and Annie Lawless are co-founders of Suja Juice, a company that cold-presses and packages healthy juices. Eric Ethans has 10+ years of chef experience in the raw and vegan culinary field and Annie has been using juicing to curb the symptoms of her autoimmune skin disorder for years. Suja Juice is now in over 250 various Jimbo’s Naturally and Whole Foods Market locations in Southern California, Nevada and Arizona. Annie & Eric currently reside in La Jolla, California.

PAGE STREET PUBLISHING DECEMBER 2013

http://www.sujajuice.com/

The best juicing recipes on the planet2

Introduction xx

1 Anytime, Anywhere xx

2 Morning Starters xx

3 Afternoon Pick Me Ups xx

4 Late Night Sustenance xx

5 Creamy Concoctions xx

6 Nutritious Party Shots xx

7 Juicing Essentials xx

acknowledgements xx Index xx

Contents


The best juicing recipes on the planet60 61

A lot of us walk around chronically dehydrated without realizing it. We start to feel low in energy and

foggy, so we reach for things that dehydrate us more, like coffee or carbonated waters and sodas. One of

the beautiful things about juicing is that it is so deeply hydrating on a cellular level, and the afternoon is

prime time for a hydrating pick-me-up. What better way to do so than with a highly nourishing, enzyme-

rich, vitamin and nutrient packed, fresh-pressed juice?

The recipes in this chapter are ultimate refreshers. We created these blends to give you a boost in the

middle of your day and infuse your body with a fresh, tasty breath of life. Not only are they extremely

hydrating, but they also deliver what your body needs to function optimally and power through the day

feeling alert, productive and energized. When you consume these juices, you’re flooding your body with

high quality nutrition that is absorbed effortlessly.

We prefer to have a juice in the afternoon because we find that it is the best thing to take the edge off

hunger. It also requires so little digestive labor that it actually gives you energy, versus other beverages

or snacks that require energy to be broken down. Digestion is the biggest metabolic function in the body

and takes a lot of work. When you fire it up in the afternoon with a meal or snack, you may feel groggy

or lethargic because your body is diverting its focus and energy to breaking down your meal. The blood

flows from the brain to the belly so the big job of digestion can occur. But when you have a juice, the

body does not require any labor because the juicer has done all it for you. Pretty cool!

Each of these recipes packs a heavy dose of hydration, nutrition and deliciousness. Once you make

afternoon juicing a habit, coffee will sound less than appetizing, and you will be craving true, natural

refreshment. All of these blends are easy to make in less than 10 minutes so you can squeeze them into

your day when you start to fade. Now, let’s go for a pick-me up!

Afternoon Pick Me Ups


3

Afternoon pick me ups 63The best juicing recipes on the planet62

refreshing + HydratingWatermelon + Lime + Basil Makes 2 servings

Skill level: Easy

This is a popular summertime juice because it’s so refreshing. Watermelon deeply hydrates the body’s cells and packs a heavy dose of lycopene, which helps protect against sun damage, while basil soothes and refreshes the palate.

1 small watermelon (4lb - 6lb)

1 lime, cut the skin off and push through the juicer or simply hand squeeze it

¼ bunch of basil

Cut the rind from the watermelon and cube into small pieces. Alternate between running watermelon,

lime and basil through your juicer to help the basil through, as basil has a tendency to get stuck in the

blades of some juicers.

Cooling electrolyte boosterCoconut Water + Aloe Vera + Lime + Pineapple + Ginger + MintMakes 2 servings

Skill level: Easy

This is a wonderful cooling drink that is a great post-workout electrolyte enhancer and tummy soother. The coconut water has an electrolyte structure nearly identical to human blood, making it easy to assimilate in the body. Aloe Vera helps soothe the digestive tract and is rich in alkalizing vitamins, electrolytes and minerals.

1 green coconut or thai coconut

¼ Aloe Vera leaf or a high quality organic bottled source

½ pineapple

1 lime

¼ inch piece of ginger

3 sprigs of mint

Using a cleaver or machete, carefully and safely hack the top of the coconut husk. Once you create an

opening, pour out the coconut water into a blender. Next, cut the pineapple in half, remove the skin and

cube. Run the pineapple through the juicer in alternation with the mint, ginger and lime. Add the liquid

to the blender. Take the Aloe Vera leaf and carefully peel the rind and yellow layer just beneath the rind.

Continue peeling outer rind and yellow layer until you are left with approximately 2 tablespoons of Aloe

Vera gel. Add this gel to the blender and whirl away until you achieve a smooth consistency!


bright, sweet antioxidant PackedCarrot + Blood OrangeMakes 2 servings

Skill level: Easy

Blood Orange is considered a super food. It’s packed with antioxidants and is sweeter than a typical orange. It gets its vibrant color from anthocyanin, which is a powerful, cancer-fighting antioxidant. Carrot is packed with an extremely high level of vitamin A in the form of beta carotene, and potassium, which is an important electrolyte.

2 lb Blood Orange, peel the skin off

2 lb carrot

If you have a citrus juicer, you may cut the oranges in half with the skin on and press down on the citrus

juicer. If running through your regular juicer, peel the skin off the blood oranges and cut into quarters,

the skin juice will give a bitter taste. Thoroughly wash and scrub the carrots and cut the tips off both

ends. Run all pieces through the juicer. Carrots may be run through the juicer whole.



Ease into your dayApple + Kale + Spinach + Celery + LemonMakes 2 servings

Skill Level: Easy

The perfect morning blend of essential greens, apple & lemon. This is a mild, alkalizing, chlorophyll rich blend that will help you ease into your day.

1 lb Granny Smith apple, about 3 medium-sized apples

1 bunch of green kale, flat or curly

½ cup baby spinach

4 stalks celery

1 lemon, peeled

Push all the ingredients through the juicer. Start with the lemon and then switch


7

COOKING / BEVERAGES Page Street Publishing | 10/22/2013 9781624140273 | $19.99 Paperback / softback | 176 pages | Carton Qty: 6.500 in W | 10.000 in H 100 photos, full color throughout


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— Six-city tour to San Diego, Los Angeles, San Francisco, Boston, New York and Philadelphia. Not yet confirmed.

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The Best Craft Cocktails & Bartending with Flair An Incredible Collection of Extraordinary Drinks & Perfect Mixologist Manners

Jeremy LeBlanc & Christine Dionese

Jeremy LeBlanc, experienced and prominent bartender, shares his most coveted bartending tricks and most popular craft cocktail recipes that makes him one of the best bartenders in the world.

Jeremy LeBlanc has spent over 13 years honing his craft. Working as the lead bartender at a bar praised by Conde Nast as one of the top 10 roof top bars in the world, he earned his reputation as one of the best mixologists in the business. Now, LeBlanc is ready to teach experts and beginners alike the signature techniques and one-of a kind recipes that define exceptional bartending and keeps his customers entertained, satisfied and always coming back for more.

The Best Craft Cocktails & Bartending With Flair features hand-crafted cocktail recipes like the brandy infused “Lucy Leave” and tequila favorite “Kissyomama” to help impress your customers (and friends) like a seasoned pro. Whether you are looking to become Senior Bartender at your bar, break into the business, or simply impress a few friends at home, this one-stop guide is all you’ll need to master the craft with style and ease.

Jeremy began his bartending career at one of Boston’s busiest and most prominent clubs, “The Rack” before helping ALTITUDE Sky Lounge (Conde Nast pick for top 10 roof top bars in the world), become one of the most popular bars in San Diego. He currently serves as ALTITUDE’S senior bartender and master mixologist and has also invented TIN PLAY Precision Pour Flair Tins. Jeremy resides in San Diego, CA.

Christine Dionese is a popular food writer who currently resides in San, Diego California.


INTRODUCTION XX

THE BEST CRAFT COCKTAILS XX

TO OPEN THE SENSES XX

SHORT, LONG & FANCY XX

PARTY DRINKS & PUNCHES XX

SYRUPS, ELIXIRS, INFUSIONS & FOAMS XX

MIXOLOGIST MANNERS & MASTERING YOUR BAR XX

TIPS & TOOLS XX

TRICKS OF THE TRADE XX

BRUISED & MUDDLED XX

TO SHAKE OR STIR XX

WHIPPED & FOAMED XX

GARNISHES & ACCOMPANIMENTS XX

ACKNOWLEDGEMENTS XX

INDEX XX

CONTENTS

41

To Open The Senses The apéritif. A perfect all-occasion, refreshment cocktail to greet one’s guests as they arrive

to the soirée. A lighter, polite welcome to the couple or ladies who’ve just sat down at your bar be-

fore dining. Once only regarded as a popular European tradition, our guests happily enjoy warm-

ing up to the evening with their favorite aperitif. Learn to amuse your patrons’

appetites and they will be sure to find a regular seat at your bar.

Meant to heighten the senses and stimulate appetite, these herbal-based cocktails will

naturally encourage mingling and set the social tone of the evening. Focusing attention on dryer

spirited liquors and liqueurs is essential to making this drink a success. Allow herbal elements such

as citrus peel, anise, gentian, juniper and sage to speak for themselves. Champagne with a hint of

Lillet Blanc will exude your prowess of the fine art of aperitif preparation. Keep it simple; keep it

dry - save the sweeter things for après le dîner.

A well-stocked mixologist is always ready to appeal to the taste of all guests. Your more familiar

selections of apéritif of course include Campari, Lillet Blanc, Dubonnet, Vermouth and Finos Sher-

ry. Perhaps more obscure, yet noteworthy and sure to peak the interest of guests when offered,

we love Byrrh Grand QuinaQuina, Suze, Amaro Averna and Becherovka.

Our favorite signature aperitif, you ask? An unexpected combination of dry and

aromatic delights we call the Jade Cloud.

JEREMY

The best craft cocktails & bartending with flair42

The Jade Cloud

THE JADE CLOUD IS OUR FAVORITE APÉRITIF. GIVEN ITS NAME BECAUSE OF ITS ALLURING

CLOUD-LIKE HUE, THIS REFRESHMENT WILL BRIGHTEN YOUR GUEST’S EYES AND GET THEM

TALKING. THE HIBISCUS BITTERS BRING THE ORGANIC WHITE TEA AND LILLET BLANC

ALIVE IN THIS EVENING-EVOKING COCKTAIL.

YIELDS 1 APÉRITIF

2 oz Lillet Blanc

1 oz organic white tea

2 dashes white hibiscus bitters

Ice

First things first, brew one tea bag or 1 ounce loose leaf tea in 3 ounces of purified

water. You’ll know your tea has finished steeping once the aromatics fill the air; you want a

bold flavor. Next, chill tea by slowly stirring a small cube of ice into it, just to take the heat

off and allow it to reach room temperature. Then pour 1 ounce of the

tea into the bottom of a shaker without ice. Next, pour Lillet Blanc into the

middle of the shaker. Add your bitters and stir.

Into your glass of ice, slowly pour your mixture, circling the ice until the last drop

falls from the shaker. For an extra aromatic touch, we love to add an extra dash

of bitters to slowly melt through the ice.

The jade cloud

The best craft cocktails & bartending with flair44 to open the senses 45

The StarliteLadie’s Like Mint Julep Sipper

SKIP THE APPLE PIE FOR DESSERT AND SAVOR A MORE SOPHISTICATED AFTER-DINNER

COCKTAIL INSTEAD. YOU’LL WANT TO KEEP IT TO YOURSELF, BUT WE SUGGEST BEING NICE AND

OFFERING A BITE OF YOUR APPLE SLICE TO YOUR DINNER MATE. IF DESSERT IS A MUST,

THIS AROMATIC COCKTAIL PAIRS WELL WITH CARAMEL PANNA COTTA OR LIME GELATO.

YIELDS 1 COCKTAIL

2 whole star anise

Cardamom seed powder

.5 oz vanilla bitters

1 apple slice

3 oz apple juice

1.5 oz bourbon

ice

Pack glass with ice. In a shaker, go to town crushing well 1 star anise. To the shaker add

bitters, apple juice and a dash of cardamom. Shake well and pour over ice. Slowly stir in

bourbon while inhaling the intoxicating aromas of anise and cardamom.

Garnish with slice of apple and 1 whole star anise.

Sip this beauty slowly as the aromas continue to infuse with the bourbon as you drink.

… BUT GUYS YOU’LL DIG IT TOO! WE REALLY LOVE USING ORGANIC HONEY IN THIS SIPPER

INSTEAD OF SUGAR BECAUSE HONEYBEES ARE ATTRACTED TO A VARIETY OF FLOWERING

CLOVER AND PLANTS. CHOOSING HONEY REGIONALLY WILL ADD A SPECIAL ELEMENT OF

FLAVOR. GUEST WILL LOVE TO HEAR THIS LITTLE TIDBIT!

YIELDS 1 COCKTAIL

Fresh mint

1 tsp of organic honey

2 dashes of cherry bitters

1 ½ shots of bourbon

Light ice

Take care to gently muddle a few mint leaves in a shaker. Nip in your dashes of

bitters, honey and bourbon. Shake well and serve up with a few mint leaves

for garnish. Sip slowly or this one will go right to your head!

to open the senses 47

The Taste of Cool

IF CRISP WERE A FLAVOR, THAT’S WHAT WE’D SAY IS EMBODIED BY THIS DRINK.

THE SECRET TO DEFINING THIS TASTE IS IN THE MUDDLING OF THE CUCUMBER WITH LEMON

VERBENA ELIXIR. THE MUDDLED CUCUMBER OFFERS HENDRICK’S GIN THE OPPORTUNITY

TO MARRY, LIFTING THE HERBAL NOTES.

YIELDS 1 COCKTAIL

1 thinly sliced cucumber skin

2 rounds of sliced cucumber

3 oz Hendrick’s/Spiced gin

soda water

lemon verbena elixir

Ice

First, muddle 1 round of cucumber with ½ dropper lemon verbena elixir. Then,

in a shaker, add gin and a spray of soda water. Shake and pour in glass with ice.

Garnish with slice and round of cucumber.

Suggest guest nibble the garnish that has lifted the herbal elements of the Hendrick’s.

The Taste of Cool

8

CRAFTS & HOBBIES / GENERAL Page Street Publishing | 10/29/2013 9781624140280 | $19.99 Paperback / softback | 176 pages | Carton Qty: 8.000 in W | 9.000 in H 180 photos, full color throughout


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Mixed Media Masterpieces with Jenny & Aaron Create Incredible Art Journals and Handmade Mixed Media Treasures with Two Master Crafters

Jenny Heid & Aaron Nieradka

The people behind Everyday is a Holiday, who also sell their crafts in Michaels and Barnes and Noble, share how to create unique art journals and other mixed media crafts.

Jenny and Aaron believe that you should have no fears when it comes to crafting so they’ve brought you the easy-to-follow, step-by-step instructions to create the most unique and vibrant art journals and mixed media crafts around.

Jenny and Aaron’s designs have been featured in magazine such as Country Living, Country Home, Woman’s Day Decorating Ideas and The New York Times Magazine, as well as on NBC’s Today Show with Matt Lauer.

Mixed Media Masterpieces with Jenny & Aaron contains everything you’ll need to make a personal, one-of-a-kind masterpiece, whether it’s a mixed-media print to display in your living room, a handcrafted card to send to a friend, or a memorable art journal to pass down to your children. With crafts ranging from a fall-themed art journal to a gorgeous wood mounted sign to a Day of the Dead inspired print, there is truly something for everyone.

Step-by-step photos (180 in total) make it easy to follow along and makes sure each project comes out brilliantly. This book will truly allow you to start celebrating everyday!

Check them out online at everyday-is-a-holiday.blogspot.com

PRAISE

“Not only do Jenny and Aaron stay true to their talents and brand, but they keep growing and evolving and are always creating something beautiful. They are ones to watch!” - Cathie Filian, Emmy-nominated host for HGTV “From mouthwatering illustrations to quirky-yet-endearing lifestyle tips, Jenny and Aaron’s signature vibe is cool, recognizable, and universally appealing - and just like the desserts they paint...addicting! They make the world a sweeter place!" - Kathy Cano-Murillo, Crafty Chica.com “Jenny and Aaron are a delightfully different departure from everything typical. Their work gets you excited about mixed media and they challenge ...


Introduction xxx

FOR THE LOVE OF ART JOURNALING XXLOVELY LADY LAYERS AND LINES XXXEmploy basic fine line painting techniques to create a graffiti style portrait of

a retro pin up gal layered over a torn and tattered paper collage

FAVORITE THINGS XXXWe keep the things we love close at hand so that inspiration is always nearby.

So why not fill a journal page with all the things that make your heart melt?

I SEE A WHITE PAGE AND I WANT TO PAINT IT BLACK XXX What if the proverbial blank page wasn’t white? Rely on your embellishments and

artful additions of color to make a bright and beautiful statement upon a black page

I WONDER WHAT SHE WISHED FOR XXXVintage birthday party photos, party hats, candles, and wishes…rendered in pretty

pastels, with hints of glittery magic

I TAUGHT MYSELF TO BAKE XXXA celebration of vintage recipe books, instruction guides, fave ingredients,

and other sweet necessities

DOWN THE SHORE XXX Take a trip with us (in journal form) down to the legendary Jersey Shore. And get inspired

to capture your own favorite getaway place upon the page

WHEN I GROW UP AND HAVE A HOUSE XXXCute little houses with shutters and chimneys and families out front…these images

were always present in our very first forays into art. Let’s pay homage to the homes

of our childhood dreams

PAINTING, MAKING, SCULPTING AND ESCAPING INTO MIXED MEDIA XXCELEBRATE EVERYDAY XXX Working with a wide variety of skills and mediums you’ll create a one of a kind piece

of mixed media wall art that’s loaded with color, texture, fun and oh yes…cupcakes!

SUPER CUTE MINI FAUX DOUGHNUTS XXXMake these adorable faux sweets from scratch using clay, paint and glaze.

No baking required

YOUR VERY OWN MIXED MEDIA BRACELET XXXA beautiful piece of personal artwork that captures your talents in wearable form

HEIRLOOM BRIDE & GROOM XXXGive a treasured vintage photograph its artful due. Create a handmade heirloom

with wood, paint, collage, assemblage and an array of glittering adornments

SWEET SPOT NECKLACE XXXCapture a sweet spot from your very own artwork and immortalize it in a

custom piece of jewelry

PORTABLE PARTY CONE XXXThis festive and collectible, treasure-filled vessel brings new life to a

crafting classic

FAUXBULOUS KEEPSAKE CAKE XXXA life-sized faux cake embellished to the hilt in the fabulous theme of your

choosing. This keepsake centerpiece is the culmination, or icing on the cake

of your artful adventures

Acknowledgements xxx

Index xxx

CONTENTS

Mixed Media Masterpieces with Jenny & Aaron4 5

For the LOVE of

Art JournalingFor more years than these two youngsters would like to admit, we’ve been working

artists. Since getting our first apartment only months out of high school, our sole

means of supporting ourselves relied on what we could do with paint, paintbrushes and

the like. But this isn’t about the struggles of the starving artist. The questions we’re

posing are: when you make art to live, can you still live to make art? Can the thing you

have to do, be the thing you love to do?

For us, there is an answer to these questions, and it lies between the pages of our art

journals. These bloated books filled with paint, paper, ink, charcoal, photos, glue,

glitter, washi tape and everything else. Their spines cracked from overuse and artistic

abuse. These creatively saturated pages have nothing to do with a career in art and

everything to do with an artful escape.

Art is personal, as is a journal. So it follows that an art journal is just about as per-

sonal as you can get. We would never claim to be able to teach someone to be an artist.

But we certainly can impart a great deal of wisdom, tips, tricks, hints and inspiration

that we’ve culled from eighteen plus years (there…we said it!) as working artists who

still live to make art. As you’ll come to see in the following pages, your art journal is

where you can do anything you want. Maybe you can’t go out and shop for all the things

you want, like the clothes, the décor, art. Maybe you can’t dye your hair pink, wear bold

make-up or travel the world. But in a way you can do these things in your art journal.

With your own hands you can artfully render your wishes, dreams, memories, obsessions

and greatest passions. And they can be as clean, messy, beautiful, strange, outrageous

or as lovely as you’d like them to be.

7

CELEBRATE EVERYDAY

We think this project perfectly embodies the spirit of its title, both in sub-

ject matter (cupcakes!) and in the celebratory light it shines on so many of

your creative skillsets. There’s painting & stamping, scrapbooking & assem-

blage, and even some faux wood graining. With so much to do and so many fun

elements to play with, we’re confident that you’ll happily lose yourself in

this mixed-media party.

SUPPLIES12 x 16”/30 x 40 cm canvas board

Grain striping comb

Circular paint spouncer

Patterned papers

Recipe book page

Seam binding or ribbon

¾” flat brush

#8 round brush

Hole punch

Scissors

Pencil

Ruler

Tracing paper

All purpose glue (we use quick dry

Tacky Glue)

Decoupage medium

Pom pom trim

Flag cupcake pokes

Acrylic gel medium

Acrylic molding paste

Chipboard/game letters

Acrylic paint

* cream

* pale pink

* chocolate

* white

* mocha

* burnt umber

Cupcake image template

Mixed Media Masterpieces with Jenny & Aaron8 Celebrate Everyday 9

DIRECTIONS

Basecoat your canvas board with cream paint. You

may need two coats for full coverage. When paint

dries measure 4 ½”/11.3 cm up from the bottom edge

of your canvas and draw a pencil line horizontally

dividing the canvas. This will be your horizon/

table line.

Use a copier to resize the cupcake image template

to best fit your 12 x 16/30 x 40 cm canvas. Ours is

around 9”/23 cm wide. Then lay tracing paper over

the image and trace the lines with a pencil.

Cut out the transferred image and position it on

your canvas so that the horizon line intersects the

image right where the cupcakes meet the uppermost

edge of the plate. Adhere it to your canvas with

decoupage medium, making sure to smooth out any

bubbles. Let dry.

Use a circular paint spouncer to create your polka

dot background. To give your polka dots a faded

or distressed effect use a paintbrush to unevenly

apply the paint to the spouncer. Stamp on your

polka dots one row at a time starting from the top

left corner and working across, staggering each

row of dots. When you reach the horizon line, hold

a piece of scrap paper flush along the horizon line

as a blocker so that the painted polka dot only

appears above the horizon line. Let dry.

Now to further fade and distress the polka dots,

apply a wash of the background cream color over

them. Mix one part cream paint with two parts

water, brush over the polka dots and blot to

desired effect.

To create the faux wood grain, first mix one part

mocha paint with one part gel medium. Mix enough

to apply an even coat to the bottom portion of the

canvas. Use the ¾” flat brush to evenly coat the

table with your mocha/gel medium mix. Then, while

the mixture is still wet, drag the graining comb

horizontally with the smaller teeth of the comb at

the horizon line. Drag all the way across the canvas

and then repeat this motion on the remaining table

area below. Let dry completely.

Flip the tracing paper and transfer the image onto

patterned paper by rubbing with a smooth, blunt

object. We use the back end of a sharpie marker. Be

sure to rub hard and thoroughly for an even transfer.

Use the same tracing paper to rub the shapes of the

cupcake bottoms onto a recipe book page. Then cut

out the cupcake bottoms and adhere them to your

image with decoupage medium.

Mixed Media Masterpieces with Jenny & Aaron10 Celebrate Everyday 11

When the previous step is fully dry you can then

apply a topcoat of decoupage medium over the entire

canvas. It’s important to let the previous step dry

in order to avoid bubbles when you apply the topcoat.

Then let topcoat dry.

Mix one part burnt umber with two parts water, then

apply the wash to the edges of each cupcake bottom

and blot with a paper towel to desired effect.

With #8 brush apply a smooth line of the wash along

the rim of the plate.

Apply and blot the wash in the same fashion around

the cupcakes, giving them an antique glow. Then

do the same to the edges and corners of the entire

canvas.

Basecoat the frosting on each cupcake. While the

basecoat dries, mix each of the frosting colors

with molding paste. One part paint to two parts

molding paste.

Apply frosting to each cupcake using a #8 round

brush. The frosting may need to dry overnight.

When frosting is dry, adhere the flag pokes with a

dab of all-purpose glue. Adhere the letters with

all-purpose glue as well.

13Mixed Media Masterpieces with Jenny & Aaron12

Use a hole punch and multi tone papers to make

confetti sprinkles. Apply the sprinkles randomly

with dabs of all-purpose glue. Adhere pom pom

trim with all-purpose glue.

Drill holes in the top corners of the canvas for

the hanging ribbon. Cut three equal lengths of seam

binding or ribbon and feed the ends through the

holes from back to front. We often use the back end

of a very skinny paintbrush to push the ribbons

through the holes. Then tie all three ribbon ends

into a single knot to keep them from slipping back

through the holes, making sure to leave some slack

showing in front for a festive, party streamer effect.

LOVELY LADY LAYERS AND LINES

We love the art of combining seemingly disparate elements to create some-

thing that’s not only aesthetically cohesive, but much more appealing than

the sum of its parts. In other words, this project is ALL YOU. It begins with a

collage of pretty papers that’s merely the backdrop to your bold-lined, hand-

painted portrait, rendered with nods to Banksy, Shepard Fairey, Lichtenstein

and vintage sewing patterns. This one is sure to build your confidence in

wielding a detail brush, and in the end you’ll have a journal page worthy of

framing.

SUPPLIESJournal

Patterned papers

Tracing paper

#5 round brush

#8 round brush

¾” flat brush

Charcoal pencil, medium or soft

Pencil

Scissors

Decoupage medium

Acrylic paint

* gloss black

* pale gray

* pale pink

* berry pink

* burnt umber

* white

Lady image template

Mixed Media Masterpieces with Jenny & Aaron14 Lovely Lady Layers and Lines 15

DIRECTIONS

Make a white wash using one part acrylic paint to

two parts water. Brush the wash over your collage

and blot with a paper towel until the collage has

a desired muted effect.

Select an assortment of monochromatic patterned

papers, preferably with subtle patterns and colors.

Tear them and arrange on your page, positioning

the least bold pattern where the face will be in the

center of the page. We like the way our pale polka

dots channel a Lichtenstein girl.

Adhere the papers to your page with decoupage

medium and be sure to smooth out wrinkles and

bubbles. When your collage is completely dry apply

a topcoat of decoupage medium, making sure to get

full coverage so that your entire collage is

protected from washes that you’ll be applying.

You can resize your lady image template on a

copier so that it fits your journal page. Then

place tracing paper over Lady image and outline

the lines in pencil. Next you’ll need to turn your

tracing paper over and retrace the lines on the

reverse side of the tracing paper. Do this on top

of some scrap paper so that the pencil doesn’t

transfer to your tabletop.

Flip the tracing paper so that the Lady image is

facing the same way as the original and position

the tracing on your collaged page using some tape

to keep it from shifting. Now you can rub your

tracing onto the page using a smooth, blunt object.

We like to use the back end of a sharpie marker. Be

sure to rub hard and thoroughly because the better

your transfer is, the easier it will be to paint

later.

While rubbing your lines on it’s a good idea to

carefully pull back a corner of the tracing paper,

without completely shifting it, so that you can

check to see how well it’s transferring.

Keep your lady image template close by for visual

reference when painting. Start by painting in the

gray areas using your #5 round brush.

When the gray is dry, paint in the gloss black areas

with the same brush and then finish up by painting

in the lipstick color.

Mixed Media Masterpieces with Jenny & Aaron16

Make an antique wash using one part burnt

umber to two parts water. Apply to the edges and

corners of your page with a brush and blot with

a paper towel to reach desired effect.

Speckling or paint flecking is one of our go-to

art journaling effects and in this project it

gives the look of overspray or sputtering from

a spray can. Dip your #8 round brush into the

antique wash, then hold your loaded brush a few

inches in the air above your page and tap the

metal part of your brush so that the wash spits

onto your page. You should try to avoid speck-

ling the face, but if you do so accidentally you

can wipe it away with a paper towel being that

your page has been sealed.

We call this next step “distressing with paint”.

Using your thumb or finger, simply rub the edges

of your page with a corresponding paint color.

In our case, the pink looks best with our pink

themed collage.

When the paint is dry, it’s time for the final

step. With a soft or medium charcoal pencil,

trace around the silhouette of your lady, rub-

bing with the side of the sharpened tip.

Then fade the charcoal outward with your finger

or paper towel to give it a hazy effect. This step

enhances the stenciled graffiti look of your

image and also pulls the portrait forward a bit

from the background.

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