Rights Guide

LONDON
BOOK FAIR 2014
BECAUSE EVERY BOOKI S A TEST OF NEW IDEAS
THEEXPERIMENT
CONTENTS
NEW
Philosophy | Cift ............1
Memoir ...............2
Healthy Eating/Peference .........4
Vegan 8 PlantBased ...........6
HIGHLIGHTS
Healthy Eating/Peference .........5
Cluten/AllergenFree ........... 10
Health | Fitness ............ 12
Vegan 8 PlantBased ........... 14
5cience ............... 16
BACKLIST HIGHLIGHTS .......... 18
theexperimentpublishing.com
THE EXPERIMENT 1
PUBLl5HlNC FALL 2014 PHlLO5OPHY | ClFT
Rights held:
World
Rights licensed:
Pussia
ltaly
Korea
August 2014
Paper over boards
64 pp. | $14.95
19 fullpage illustrations
PDF proofs available
An tttusfnfec Book
or Bc Ancumenfs
Ali Almossawi
Tis charmingly illustrated guide
to the lost art of logic is a must-
have in the age of the internet!
Anyone in the habit of holding opinions needs An
Illustrated Book of Bad Arguments, the only book
of cute animals that Mr. Spock would want in his
personal library. This one-of-a-kind introduction
to logic reveals the nonsensical arguments that
crop up everywhere from congressional debate to
YouTube commentarysuch as the false dilemma
(Youre either with us, or with the fanatics!) and the
appeal to ignorance (It had to be a spaceship; no
one can prove it was anything else!).
Drawing inspiration from such diverse sources as
Lewis Carroll and Carl Sagan, author Ali Almossawi
strikes the perfect balance between substance and
whimsy. Its the antidote to fuzzy thinkingwith
furry animals!
A A holds a Masters in Engineering
Systems from MIT and a Masters in Software
Engineering from Carnegie Mellon University. He
works as a data visualization designer for Mozilla while
continuing to collaborate with his colleagues at the
MIT Media Lab. His writing has appeared in Wired and
Scientifc American. He lives with his wife and daughter
in San Francisco, CA.
2 THE EXPERIMENT
Rights held:
World
5eptember 2014
Trade paperback original
272 pp. | $15.95
Complete M5 available
PDF proofs available
May 2014
Tne Ctt or fne Fnm
AN UNEXPECTED YEAP OF CETTlNC
DlPTY, HOME COOKlNC, AND FlNDlNC
MY5ELF A LOVE 5TOPY WlTH PEClPE5
Pochelle Bilow
A spirited memoir of farming and
cooking, love and self-discovery, by a
rising-star food writer
It began as a simple assignment: Profle a small
full-diet farm in central New York. At most, food
writer Rochelle Bilow expected to come away
with a cute city-girl-in-the-country piece. But just
one day at the farm gives Bilow so many reasons
to staythe creamy taste of raw milk, the back-
breaking satisfaction of stacking hay bales, and the
irresistible charm of a certain freckled farmerthat
she simply cant leave.
The Call of the Farm recalls Bilows four seasons
on the farm, where she learns to care for livestock,
grow vegetables, and, as the designated cook,
prepare the farmhands communal mealsalmost
exclusively from their own produce. But its not
just an agricultural love story, as Bilow sensitively
portrays the arc of her passionate romance with
that freckled farmerone that burns perhaps all
too brightly (and all too fast). Honest, self-aware,
and wonderfully tender, The Call of the Farm will
speak to anyone who, while opening their CSA
box or browsing a farmers market, has paused to
daydream about farm lifeand anyone who has
fallen too deeply in love.
ROCHELLE BILOW, a classically trained cook
with a Grand Diplome in Classic Culinary Arts from the
French Culinary Institute, is a staff writer at Bon Apptit.
Her writing has also appeared in USA Today and Food
Traveler. This is her frst book. She lives in Brooklyn, NY.
PUBLl5HlNC FALL 2014 MEMOlP
THE EXPERIMENT 3
Rights held:
World English
April 2015
Hardcover
288 pp. | $24.95
5ample English
language M5 now
available
Complete M5 available
1uly 2014
Amon
MY CPANDFATHEP WOULD HAVE KlLLED ME
1ennifer Teege and Nikola 5ellmair
A major international bestseller, now available
in Englishthe extraordinarily improbable
story of self-discovery by the African-German
granddaughter of Amon Gth, the notorious Nazi
concentration camp commandant
It is a shock that profoundly disrupts her world and her sense
of self: At 38, Jennifer Teege, who knew very little of her family
history, learns by chance from a library book that her grandfather
is Amon Gth. Portrayed by Ralph Fiennes in Steven Spielbergs
Schindlers List, Gth was the brutal commandant of the
Paszw concentration camp outside of Krakow, responsible
for the deaths of thousands of people. He was hanged in 1946,
and is still remembered by millions as one of the most vicious
Nazi war criminals. His wife, Ruth Irene Kalder, Jennifer Teeges
beloved grandmother, committed suicide in 1983. Teege herself
is the daughter of Gth and Ruth Irenes daughter Monika and a
Nigerian father. Four weeks after her birth Teege was given over
to an orphanage, and then adopted by a German family when
she was seven.
As an adult, Teege lived and studied for four years in Israel.
Nowmarried with two childrenshe is confronted by an
appalling family history that sends her into a severe depression
and leaves her no peace. How much of her familys past is
inside her? How can she face her Jewish friends? What is she
supposed to tell her own children?
Amon charts the course of Teeges struggle to come to terms
with a family legacy no one would wish upon themselves. Award-
winning journalist Nikola Sellmairwhose profle of Teege was
a catalyst for this bookprovides historical context in narrative
sections that dovetail with Teeges own story.
JENNIFER TEEGE is the daughter of German and Nigerian
parents. She has worked in advertising since 1999 and lives
with her family in Hamburg, Germany. Journalist NIKOLA
SELLMAIR has been an editor at Germanys Stern magazine
since 2000 and before then was a freelance journalist who
reported from Hong Kong, Washington, DC, Kyrgyzstan, and
elsewhere. Sellmair has received many awards for her work as
a journalist, including the prestigious German-Polish Journalist
Award in 2013 for the article that became the basis for this book.
PUBLl5HlNC 5PPlNC 2015 MEMOlP
4 THE EXPERIMENT
PUBLl5HlNC FALL 2014
HEALTHY EATlNC/PEFEPENCE
Tne Utfmfe Cuce fo
5ucns nc 5weefenens
Dl5COVEP THE TA5TE, U5E, NUTPlTlON,
5ClENCE, AND LOPE OF EVEPYTHlNC FPOM
ACAVE NECTAP TO XYLlTOL
Alan Barclay, PhD, Philippa 5andall, and Claudia
5hwide5lavin, M5, PD, CDE
An all-in-one reference with everything you need
to know about sugars and sweetenersfor any
sweet-toothed consumer who also craves the facts
Modern supermarkets and natural food stores stock
seemingly endless sugars and sweeteners, and the variety
can be daunting. And with all the conficting information
and opinions about sugar, consumers are left to wonder:
Which sweeteners perform well in baking? Whats the best
pick if Im watching my waistline or blood sugar? Are any of
them really superfoods, or toxic?
Answers to these questions and more appear in this
thoroughly researched, comprehensive, down-to-earth
guide. Alphabetical entries on sugars and sweeteners
familiar and esoteric mingle with nutrition facts, myth-
busting Q&As, trivia about history and production,
substitution tips, and sweetener-to-sweetener recipe
comparisons. Your sweet tooth is in for a real education.
ALAN BARCLAY, PHD, is Chief Scientifc Offcer at
the Glycemic Index Foundation and Head of Research for
the Australian Diabetes Council. He is also an offcial media
spokesperson for the Dietitians Association of Australia and
a coauthor of The New Glucose Revolution for Diabetes.
PHILIPPA SANDALL is editor of the University of Sydney
Human Nutrition Units GI News newsletter (http://ginews.
blogspot.com), which has more than 100,000 subscribers
worldwide. She is also coauthor, with Jennie Brand-Miller, of
several books in the New York Timesbestselling New Glucose
Revolution series. CLAUDIA SHWIDE-SLAVIN, MS, RD,
CDE, BC-ADM, has been a registered dietitian and a certifed
diabetes educator for over twenty years. She runs a clinical
private practice in New York City, prior to which she set up and
coordinated three diabetes centers in the NYC area. Her writing
on diabetes and sweeteners has appeared in various peer-
reviewed journals.
Rights held:
World
5eptember 2014
Trade paperback original
256 pp. | $15.95
Complete M5 available
PDF proofs available
1une 2014
THE EXPERIMENT 5
Rights held:
World
1uly 2014
Trade paperback original
432 pp. | $24.95
64 color photographs
and illustrations
PDF proofs available
Finished copies
available 1une 2014
Tne Ctones tn, Ctones
Ouf Cookeook
THE TOOLKlT YOU NEED TO MAKE
5MAPT CALOPlE DECl5lON5 EVEPY DAY
Catherine 1ones and Elaine Trujillo, M5,
PDN
Te rst of its kind, this cookbook
highlights both the calories in each
recipe and the exercise it takes to burn
o their calories
The genius of The Calories In, Calories Out
Cookbook lies in equipping readers with a formula
for determining their personal daily calorie needs and
the wisdom to make smart calorie decisions every
time they eat. Its arrival is perfectly timed, as legions
of us are turning to calorie-tracking apps to balance
our calories in and out.
Over 200 nutrient-rich, smart carb recipes
organized by calorie value: 0199, 200299, and
300399
Every recipe includes how much walking or
jogging it takes to burn those calories offso
readers can visualize what calories mean as
never before.
A nutritional breakdown for each recipe, including
information for diabetics, helps readers make the
most informed food choices and optimize their
health.
CATHERINE JONES, a graduate of La Varenne
Culinary School, is the award-winning author or coauthor
of numerous cookbooks, including Eating for Pregnancy,
and, with Elaine B. Trujillo, Eating for Lower Cholesterol. A
self-described global nomad who as the daughter and wife
of diplomats has lived in many locales around the world,
she lives with her family in Bethesda, MD. ELAINE
TRUJILLO, MS, RD, is a nutritionist at the Nutritional
Science Research Group, Division of Cancer Prevention,
National Cancer Institute and National Institutes of Health
(NIH). She lives in Rockville, MD.
PUBLl5HlNC 5UMMEP 2014 HEALTHY EATlNC/PEFEPENCE
6 THE EXPERIMENT
DtY Nuf Mtks, Nuf
Buffens, nc Mone
FPOM ALMOND5 TO WALNUT5
Melissa King
An all-in-one guide to making almonds,
cashews, hazelnuts, and more into
creamy milks, velvety butters, and
satisfying, whole-food treatsa must-
have for anyone nutty about nuts
Nut milk has gone mainstream. Its low-cal,
nutritious, tastier than dairy milk, and preferred
among nondairy milks. But store-bought nut milks
contain unnecessary additives and sweeteners,
and those that dont will cost you extra. The same
goes for nut butterseveryone loves them, but no
one loves the price per jar.
This book brings nut fanatics over 50 recipes for
homemade nut milks, nut butters, and gluten-free,
vegan, and paleo-friendly treatsfrom Almond
Butter and Jelly Muffns to Chocolate Peanut
Butter Chunk Ice Creamthat put them to use.
There are even instructions for using the leftover
nut pulp!
Color photographs of each recipe and helpful
process shots make this the ultimate guide to
homemade nut milks, nut butters, and beyond.
MELISSA KING is the founder of the blog My
Whole Food Life, where she chronicles her familys
journey into healthy eating. A vegetarian for 16 years,
in 2012 she went vegan and quit processed foods with
her whole family. King hopes to inspire others to live
healthier. Her recipes have been featured on iVillage,
Greatist, Foodgawker, Popsugar Mom, and more. King
lives outside Dallas, TX, with her husband and two
daughters.
Rights held:
World
November 2014
Trade paperback original
244 pp. | $16.95
Complete M5 available
PDF proofs available
1uly 2014
PUBLl5HlNC FALL 2014 VECAN 8 PLANTBA5ED
THE EXPERIMENT 7
Ptnf-Powenec ron Lre
EAT YOUP WAY TO LA5TlNC HEALTH
WlTH 52 5lMPLE 5TEP5 AND 125
DELlClOU5 PEClPE5
5haron Palmer, PD
A cookbook-slash-handbook to help
anybody make plant-powered eating a
habit and enjoy lasting, vibrant health
the fun way
Researchers agree: The best foods for health are
whole-plant foods. But for veg-curious omnivores
and junk-food vegans alike, its not easy to move
away from the standard American diet toward
eating more vegetables, fruits, whole grains, and
more minimally processed plants.
In Plant-Powered for Life, Sharon Palmer, RD,
presents a straightforward, delicious way to meet
the challenge. She urges readers to set a personal
goal and take one step closer to it every week.
Each chapterfrom Aim for at least 6 servings of
veggies to Give sprouted grains a tryincludes a
call to action, a clear, concise explanation, and two
to three globally inspired recipes, which cover every
meal, course, and season.
With this guide, anyone can forge new habits,
cook great food, and enjoy a healthy plant-powered
lifeone tasty step at a time.
SHARON PALMER, RD, is the author of The
Plant-Powered Diet, editor of the award-winning health
newsletter Envrionmental Nutrition, and a nationally
recognized nutrition expert who has personally impacted
thousands of lives through her writing and clinical work.
She lives outside of Los Angeles with her husband and
two sons.
Rights held:
World
1uly 2014
Trade paperback original
288 pp. | $18.95
50 color photographs
PDF proofs available
Finished copies
available 1une 2014
PUBLl5HlNC 5UMMEP 2014 VECAN 8 PLANTBA5ED
8 THE EXPERIMENT
Buf t Coutc Neven
Co Vecn:
125 PEClPE5 THAT PPOVE YOU CAN LlVE
WlTHOUT CHEE5E, lT5 NOT ALL PABBlT
FOOD, AND YOUP FPlEND5 WlLL 5TlLL
COME OVEP FOP DlNNEP
Kristy Turner
For almost-vegans who need a pushand
omnivores with a wealth of reasons not
to go vegana mouth-watering cookbook
that overturns every excuse!
I couldnt live without cheese. Tofu doesnt taste
like anything. You cant bake without butter or eggs.
These statements have two things in common: 1)
Theyre kneejerk excuses to avoid cooking and eating
vegan food. 2) Theyre totally wrong! But convincing a
veggiephobe takes more than wordsit takes proof.
In But I Could Never Go Vegan!, rising vegan
star Kristy Turner good-humoredly counters every
possible omnivores dilemmawith recipes whose
appeal cannot be denied. Each chapter tackles a new
excuse not to go vegan: Think its all rabbit food?
The BBQ Bacon Burger proves its not. Dont want to
give up chocolate, ice cream, or pizza? Then dont!
Enjoy Hazelnut Chocolate Mousse Tart, Dulce de
Leche Ice Cream, or Roasted Garlic White Pizza with
Macadamia Ricotta.
Throughout, full-page photographs show just how
inviting vegan cuisine can be, and Turners warm tone
and easy-to-follow recipes keep readers tuned in. No
need to nagthe food says it all.
A self-described former die-hard cheese nerd, KRISTY
TURNER is now the writer, recipe developer, and food
stylist behind the vegan food blog Keepin It Kind. Once a
professional fromagier and mutterer of the words, I could
never be vegan, Kristy now loves her compassionate
lifestyle and works with her photographer husband, Chris,
in Los Angeles, CA.
PUBLl5HlNC WlNTEP 2015 VECAN 8 PLANTBA5ED
Rights held:
World
1anuary 2015
Trade paperback original
272 pp. | $21.95
Color photographs
throughout
Complete M5 available
PDF proofs available
August 2014
THE EXPERIMENT 9
Neven Too Lfe
fo Co Vecn
THE OVEP50 CUlDE TO ADOPTlNC AND
THPlVlNC ON A PLANTBA5ED DlET
Carol 1. Adams, Patti Breitman, and Virginia
Messina, MPH, PD
Te rst-ever guide for everyone over 50
who is thinking about going veganor
already has!
With 75 years of vegan experience, the authors
address the unique concerns of those coming to
veganism later in life, with guidance on:
The nutritional needs that change with aging
How your diet choices can reduce your odds of
developing heart disease, diabetes, cancer, and
other conditions
Easy steps for going vegan, including how to
veganize your favorite recipes and navigate
restaurant menus, travel, and more
How to discuss your decision to go vegan with
friends and family
The challenges of caring for aging and ailing
relatives who are not vegan
And many other topics of particular interest to
those over 50.
Warmly written, down-to-earth, and flled with practical
advice, plus insights from dozens of seasoned over-
50 vegans, Never Too Late to Go Vegan makes it
easier than ever to reap the full rewards of a whole-
foods, plant-rich diet.
CAROL J. ADAMS is the author of the pioneering book
The Sexual Politics of Meat, praised by The New York
Times as a vegan bible. PATTI BREITMAN is an
author and the director of the Marin Vegetarian Education
Group in Marin County, CA. VIRGINIA MESSINIA,
MPH, RD, is the coauthor of Vegan for Life and other
books and serves on the board of the Vegetarian Resource
Group.
AVAlLABLE NOW VECAN 8 PLANTBA5ED
Rights held:
World
March 2014
Trade paperback original
368 pp. | $16.95
Finished copies available
10 THE EXPERIMENT
Rights held:
World
1uly 2014
Trade paperback original
240 pp. | $19.95
Color photographs
throughout
PDF proofs available
Finished copies available
1une 2014
Ctufen-Fnee Fmtv
Fvonfes
THE 75 COTO PEClPE5 YOU NEED
TO FEED KlD5 AND ADULT5 ALL DAY,
EVEPY DAY
Kelli and Peter Bronski
Tis kid-friendly cookbook from
category-leading authors has gluten-
free families covered, every day of the
week
Going gluten-free can seem especially daunting
for families with children: What about pizza?
Pancakes? Mac and cheese? But the Bronskis
say, No gluten, no problem! In Gluten-Free
Family Favorites, they share 75 reliable, delicious
recipesmany developed with the help of their two
young daughtersthat prove how easy it can be.
This go-to cookbook, complete with tips on how
kids can help out in the kitchen, is sure to meet
everyday needs (and wants!) with:
breakfasts to start the day off right after-school
snacks that make the grade balanced, satisfying
dinners familiar classics tasty treats and more
With allergen-free modifcations for every recipe,
Gluten-Free Family Favorites not only demystifes
gluten-free cooking, it empowers gluten-free
families.
KELLI AND PETER BRONSKI are the
coauthors of Artisanal Gluten-Free Cooking (64,000
copies in print) and Artisanal Gluten-Free Cupcakes.
Their recipes have been published in the Washington
Post, on the Food Network blog, and more. Kelli is a
graduate of Cornell Universitys prestigious School
of Hotel Administration. Peter is a spokesperson for
the National Foundation for Celiac Awareness, an
endurance athlete, and the coauthor of The Gluten-
Free Edge.
PUBLl5HlNC 5UMMEP 2014
CLUTEN/ALLEPCENFPEE
THE EXPERIMENT 11
Rights held:
World
5eptember 2014
Trade paperback original
224 pp. | $18.95
Color photographs
throughout
Complete M5 available
PDF proofs available
May 2014
Tne Attencv-Fnee
Pnfnv
MAKE YOUP OWN 5TAPLE5, 5NACK5,
AND MOPE WlTHOUT WHEAT, CLUTEN,
DAlPY, ECC5, 5OY OP NUT5
Colette Martin
Delicious and aordable pantry staples,
snacks, and meals without the top eight
allergens or gluten
Food allergies make grocery shopping hard:
Shoppers may spend hours scrutinizing labels
without luck, or buy overpriced products whose
ingredient lists read like a chemistry textbook.
Making pantry staples at home can save time,
energy, and moneyand ensure peace of mind.
The Allergy-Free Pantry helps readers stock their
cupboards, fridge, and freezer the homemade way.
Colette Martin shares over 100 recipes, starting
with basics like four blends, non-dairy milks, and
egg replacers, and then putting them to use in
better-than-store-bought essentials: Sunfower
Seed Butter, Hamburger Buns, Mock Caesar
Dressing, Powdered Doughnut Holes, Pita Chips,
and Animal Crackers are just a sampling!
Tis amazing collection of lessons and
recipes will fast-forward the learning curve
for anyone cooking with food allergies.
Cner Picntno 1. Correoce, 1n., CMB,
professor at the Culinary lnstitute of America,
on Learning to Bake AllergenFree
COLETTE MARTIN is a food-allergy mom and an
expert on how to bake allergen-free. She is an advocate
for food-allergic families, on the board of the Kids with
Food Allergies Foundation, and a member of Food
Allergy Research and Education (FARE) and of the
American Partnership for Eosinophilic Disorders. Her
writing has appeared in Living Without magazine, among
others.
PUBLl5HlNC FALL 2014
CLUTEN/ALLEPCENFPEE
12 THE EXPERIMENT
Rights held:
World English
May 2014
Trade paperback original
320 pp. | $14.95
Charts and illustrations
throughout
Final PDF available
Finished books available
April 2014
t Know You Lke fo
5moke, Buf You Cn
QufNow
Andreas 1opp
A medical journalist and ex-smoker
explains how cigarettes keep you ad-
dicted and how to make your next ciga-
rette your last
Only fve percent of smokers are able to quit the
frst time they try. This has less to do with willpower
and much more to do with nicotines addictive
properties and ability to make smokers feel so good
(even if only momentarily). In I Know You Like to
Smoke, But You Can QuitNow, medical journalist
and ex-smoker Andreas Jopp provides exactly what
it takes to kick the habit: precise explanations of the
thought patterns that keep millions of smokers from
quitting and exactly the guidance and support they
need to succeed.
An empathetic approach to quitting smoking
based on informative, up-to-date research and
expert opinion
Complete with an online companion program
and mobile app, designed to help each smoker
personalize their quitting strategy
ANDREAS JOPP is a medical journalist and health
coach. He has published 7 internationally bestselling
books, which have been translated into 15 languages.
Since quitting smoking himself, Mr. Jopp has coached
smokers for the last ten years. I Know You Like to
Smoke, But You Can QuitNow has been translated
into 10 languages and has helped countless smokers
worldwide to quit cigarettes for good.
PUBLl5HlNC LATE 5PPlNC 2014
HEALTH | FlTNE55
THE EXPERIMENT 13
Rights held:
World
1uly 2014
Trade paperback original
288 pp. | $19.95
368 blackandwhite
photographs throughout
PDF proofs available
April 2014
Finished copies available
1une 2014
Butc Youn Runnnc
Bocv
A TOTALBODY FlTNE55 PLAN FOP ALL
Dl5TANCE PUNNEP5, FPOM MlLEP5 TO
ULTPAMAPATHONEP5PUN FAPTHEP,
FA5TEP, AND lN1UPYFPEE
Pete Magill, Tom 5chwartz,
and Melissa Breyer
A photo-illustrated workout manual
for distance runners, featuring a
revolutionary tness program that
targets every component of a well-
rounded running body and mind
For runners of every level looking to take the next
step in their training, Build Your Running Body
presents a breakthrough exercise plan that goes
beyond the conventional pursuit of mileage. The
best way to improve our personal bests, run more
comfortably, and reduce injury is to target all the
components that go into each step we take: muscles,
connective tissue, the cardiovascular system, the
nervous system, hormones, and the brain.
This illustrated training manual shows us how,
with step-by-step photo instruction and exercise
regimens fne-tuned to individual skill levels. It
features a wide-ranging slate of over 150 workouts
from weightlifting and cross-training to resistance
exercises and plyometricsas well as a nutrition
guide with dozens of recipes to help speed recovery
and cement endurance gains.
PETE MAGILL is a senior writer for Running Times
magazine. He is the fastest American distance runner over
the age of 50. TOM SCHWARTZ runs the popular
website The Run Zone, and is an exercise physiologist
and coach. MELISSA BREYER is the coauthor of
True Food and is a Green Living columnist for Discovery
Channels Treehugger.com.
PUBLl5HlNC 5UMMEP 2014
HEALTH | FlTNE55
14 THE EXPERIMENT
Rights held:
World
Rights licensed:
ANZ
Brazil
Czech Pepublic
ltaly
Cermany
1apan
Poland
Pomania
5pain
Taiwan/Complex
Chinese
1une 2011
Trade paperback original
224 pp. | $14.95
20 photos and charts
Finished copies available
Fonks Oven Knves
THE PLANTBA5ED WAY TO HEALTH
Edited by Cene 5tone
Foreword by T. Colin Campbell, PhD, and
Caldwell B. Esselstyn, 1r., MD
This #1-bestselling how-to companion to the feature
documentary Forks Over Knives examines the
claim that most, if not all, degenerative diseases
can be controlled, or even reversed, by avoiding
animal-based and processed foods. Forks Over
Knives the book is an ideal introduction to plant-
based eating, with a brief overview of the scientifc
evidence for such diets, resources for shopping and
cooking, and 125 recipes from 25 champions of
plant-based eating.
A USA Today and #1 New York Times
bestseller, Forks Over Knives appeared on
the New York Times Paperback Advice/How-
To/Miscellaneous Bestseller List (main or
extended) for 60 weeks.
The Forks Over Knives flm and/or book have
been covered in dozens of media outlets,
including The New York Times, CNN, The Dr.
Oz Show, Womens Health, and the Chicago
Sun-Times (where Roger Ebert reviewed the
flm).
Editor GENE STONE is the author of The Secrets of
People Who Never Get Sick and the coauthor, with Rip
Esselstyn, of The Engine 2 Diet. Stones articles and
columns have appeared in New York, Esquire, Vogue,
Elle, GQ, and the Huffngton Post.
HlCHLlCHT5 VECAN 8 PLANTBA5ED
THE EXPERIMENT 15
Rights held:
World
Rights licensed:
Cermany
August 2012
Trade paperback original
320 pp. | $18.95
32 pages of color
photos
Finished copies
available
Fonks Oven Knves
Tne Cookeook
OVEP 300 PEClPE5 FOP PLANTBA5ED
EATlNC ALL THPOUCH THE YEAP
Del 5roufe
With desserts by lsa Chandra Moskowitz
and contributions by 1ulieanna Hever, 1udy
Micklewright, and Darshana Tacker
Forks Over Knivesthe book, the flm, the
movementis back again in a Cookbook that
showcases the Forks Over Knives philosophy: Its
not about what you cant eat, but what you can.
Chef Del Sroufe and his collaborators transform
wholesome fruits, vegetables, grains, and legumes
into 300 recipesclassic and unexpected, globally
and seasonally inspired, and for every meal of the
day, all through the year.
New York Times bestseller!
More than 300 recipes for plant-based eating
every day, all year long
Desserts by celebrated vegan cookbook author
Isa Chandra Moskowitz
DEL SROUFE, who contributed recipes to the frst
Forks Over Knives book, is chef and co-owner of
Wellness Forum Foods, a plant-based meal delivery
and catering company that offers healthy, minimally
processed foods. He also regularly teaches cooking
classes and has worked in vegan and vegetarian
kitchens for twenty-two years. He lives and works in
Columbus, Ohio. Dessert contributor ISA CHANDRA
MOSKOWITZ is the author or coauthor of multiple
popular vegan cookbooks, including Veganomicon and
Appetite for Reduction.
HlCHLlCHT5 VECAN 8 PLANTBA5ED
16 THE EXPERIMENT
Rights held:
World
Rights licensed:
1apan
March 2014
Paperback
320 pp. | $15.95
8page color insert
Finished copies available
Translation Rights:
Kendra Poster,
Workman Publishing
kendraworkman.com
Tne Pntcetrn
Cnnomosome
A CENETlC MY5TEPY, A LETHAL
CANCEP, AND THE lMPPOBABLE
lNVENTlON OF A LlFE5AVlNC
TPEATMENT
1essica Wapner
Foreword by Pobert A. Weinberg, PhD
A foundational story in the history of
cancer research and a rare triumph in
our battle against the disease
Named one of the 10 best nonction books
of the year by Te Wall Street Journal
Among a small cluster of very good recent
books on cancer.Te New York Times
A thriller with a dash of history.5cience
[M]asterful . . . compulsive, surprisingly
emotional reading.Te 5cientist
[A] riveting suspense story . . . with
clarity, eloquence, and balanced insight.
American 5cholar
Wapners achievement is to help the
reader understand why each development
is huge in its time and place . . .
Te Washington Post
Taut, elegant.Nature
Wonderful, readable, and highly
informative.5iootnfnt Muknen1ee,
Pulitzer Prizewinning author of
Te Emperor of All Maladies
JESSICA WAPNER is a freelance science writer
focused mainly on health care and medicine. Her
work has appeared in publications including Scientifc
American, Slate, The New York Times, theatlantic.com,
New York, Science, Nature Medicine, the Ecologist, the
Scientist, and Psychology Today.
HlCHLlCHT5 5ClENCE
THE EXPERIMENT 17
Rights held:
World
December 2013
Trade paperback original
368 pp. | $14.95
25 B8W illustrations
Finished copies available
Ask 5cence Tecnen
250 AN5WEP5 TO UE5TlON5 YOUVE
ALWAY5 HAD ABOUT HOW EVEPYDAY
5TUFF PEALLY WOPK5
Larry 5checkel
Fun and fascinating science is
everywhere, and its a cinch to learnjust
ask a science teacher!
When we remember to look, we fnd a world flled
with wonders: What creates the wind? Do fsh sleep?
Why do we blink? Award-winning science teacher
Larry Scheckel explains all!
Scheckel, an award-winning science teacher and
longtime columnist for his local newspaper, is a
master explainer with a trove of materialthanks to
the students and devoted readers who have spent
years trying to stump him. In Ask a Science Teacher,
he collects 250 of his favorite Q&As, in an accessible
writing style that kids can understand and with in-
depth explanations that will keep adults captivated.
Providing exactly what the title promises,
this is a treasure . . . its great for reading to
kids of all ages. . . . [T]his is a steal at any
price. Engaging, informative, and brightly
written, the book will nd a grateful,
interested readership.Library 1ournal
A great gift for any curious-minded reader
young or old.Publishers Weekly
LARRY SCHECKEL taught high schoollevel physics
and aerospace science for over thirty-eight years. A
three-time Tomah (Wisconsin) Teacher of the Year and
six-time Presidential Awardee at the state level, Scheckel
has shared science with thousands of adults and students
in presentations at such venues as Boys and Girls Clubs,
Rotary clubs, childrens museums, and conventions.
HlCHLlCHT5 5ClENCE
THE EXPERIMENT BACKLIST HIGHLIGHTS
VEDGE
100 Plates Large and Small That Redefne Vegetable Cooking
VEGGIE BURGERS EVERY WHICH WAY
Fresh, Flavorful & Healthy Vegan & Vegetarian
Burgers Plus Toppings, Sides, Buns, and More
VEGANISSIMO A TO Z
A Comprehensive Guide to Identifying and Avoiding
Ingredients of Animal Origin in Everyday Products
SIMPLY SATISFYING
Over 200 Vegetarian Recipes Youll Want to Make Again and Again
ARTISANAL GLUTEN-FREE COOKING
275 Great-Tasting, From-Scratch Recipes from Around the World,
Perfect for Every Meal and for Anyone on a Gluten-Free
DietAnd Even Those Who Arent
LEARNING TO BAKE ALLERGEN-FREE
A Crash Course for Busy Parents on Baking Without
Wheat, Gluten, Dairy, Eggs, Soy, Or Nuts
18 THE EXPERIMENT
THE EXPERIMENT BACKLIST HIGHLIGHTS
THE GLUTEN-FREE EDGE
A Nutrition and Training Guide for Peak Athletic
Performance and an Active Gluten-Free Life
BEST PRACTICES FOR A HEALTHY HEART
How to Stop Heart Disease Before or After It Starts
THE EMOTIONALLY ABSENT MOTHER
A Guide to Self-Healing and Getting the Love You Missed
YOUR CHILDREN ARE LISTENING
Nine Messages They Need to Hear From You
MOM, IM NOT A KID ANYMORE
Navigating 25 Inevitable Conversations That Arrive
Before You Know It
GENDER BORN, GENDER MADE
Raising Healthy Gender-Nonconforming Children
THE EXPERIMENT 19
For inquiries about UK, Canada, Australia, New Zealand
& other Commonwealth rights, and Portuguese-language
rights, please contact:
Matthew Lore
President & Publisher
Te Experiment
220 East 23rd 5treet, 5uite 301
New York, NY 10010
tel: +1.212.889.1659 x 11
fax: +1.212.889.0325
matthew@theexperimentpublishing.com
For inquiries about all other territories, please contact:
Maribeth Casey
International Rights & Sales Director
5torey Publishing
210 MA55 MoCA Way
North Adams, MA 01247
tel: +1.413.346.2135
maribeth.casey@storey.com
foreignrights@theexperimentpublishing.com
Please contact us for more information about our various
subagents.
THE EXPERIMENT

NEW YORK
BECAUSE EVERY BOOK IS A TEST OF NEW IDEAS
foreignrightstheexperimentpublishing.com
www.theexperimentpublishing.com