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Andrews McMeel Universol
Andrews McMeel Publishing, LIC
Universol Uclick
FOR IMMEDIATE RELEASE
Contact: Andrea Shores . ashores@amuniversal.com . 800-8 5I-8923, ext.7499
FABULOUS FISH SAUCE
Long used for its umami flavor in Asian cooking, fish sauce is now
considered a pantry staple in both chef's and home cook's kitchens alike.
THE FISH SAU(I (OOKBOOK! 50 UMAMI.PA(KED REffEsIROM ANOUilD THI
GTOBE (Andrews McMeel Publishing, $16.99, September 2015) is a
collection of more than 50 recipes utilizing fish sauce from top chefs and
food personalities Andrew Zimmerman and Chris Shepherd, chef and
owner of Underbelly in Houston.
Discover the origins of fish sauce; compare different brands and
varieties; and learn about proper care and storage ofthis popular briny
ingredient, and how it adds flavor undertones to dishes from around
the globe. Home cooks will learn the formula for making homemade
fish sauce, as well as recipes for slow-roasted meats, classic Italian pasta
dishes, cocktails, salad dressings, desserts and more:
. Shrimp Toast with Nuom Choc from Kevin Luzande
. Spiced Lacquered Duck Breasts from Andrew Zimmerman
. 6rispy Farmer's Market Vegetables with Caramelized Fish Sauce from Chris Shepherd
. Caramel Miso Glaze from Monica Pope
. Ode to Sardella from Gerard Craft
. Fish Sauce BloodyMaryfrom David Welch
. Coconut Buddha's Hand Sundae with Fish Sauce Latik
With roots in both Europe and fuian, THI fFfi SUG (OOf,BOOK celebrates fish sauce in new and unexpected ways.
About the Author
THE FISH SAU(E (OOKBOOK by Veronica Meewes
Andrews McMeel Publishing, LLC . ISBN: 978-l-4494-6869-9 . Price: $16.99 (Canada $19.99)
Hardcover 6x8,I44pages r Available September 2015 from Andrews McMeel Publishing
ll3O Wolnur Streer, Konsqs Ciry, MO 64106-2lOq Tei 80O.851"8923 Fox: 816.581 7486
IIAMA(HI TOSTADA rrurH HsH sAuG ur{AroRErrE
Chef duo Vinny Dotolo and fon Shook draw inspiration from the many cultures within the greater Los Angeles
area for their restaurants Animal and Son of a Gun. The Hamachi Tostada on the menu at Animal combines
fapanese, Latin, and Vietnamese flavor in one dish. The accompanylng fish sauce vinaigrette can also be used on
porh beel chicken, and fish, though Dotolo and Shook recommend using it with vegetables, explaining, "The
vinaigrette has the abilrty to add a lots of depth and liven up a dish without adding too many ingredients."
CRISPY STIALTOTS
1 quart peanut oil
I cup shallots, sliced into
/.r-inch wheels
/z cup all-purpose flour
Salt
TOSTADAS
Oil, the same oil used for
crispy shallots
4 corn tortillas
Salt
AVOCADOMASH
I Hass avocado, peeled
and seeded
2 teaspoons fresh lemon juice
/z teaspoon kosher salt
SLAW
Half a green cabbage,
cored and iulienne cut
%-inch
I serrano chile, sliced into
%-inch rounds
Half a medium red onion,
julienne cut %-inch
4 scallions, sliced on a bias
% cup peanuts, toasted
% cup cilantro leaves
% cup mint leaves
% cup opal basil leaves
% cup Thai basil leaves
2 teaspoons kosher salt
FISH SAUCE VINAIGRETTE
% tablespoon garlic, Microplaned
% cup shallot, finely diced
2 tablespoons finely ginger,
Microplaned
8 teaspoons finely grated lemon
zest
/a cup plus 2 teaspoons sugar
6 tablespoons fish sauce
I cup rice wine vinegar
2 tablespoons fresh lemon juice,
strained
8 ounces hamachi. sliced into
%-inch pieces
Kosher salt
To prepare the crispy shallots, warm the oil in a saucepan over medium-low heat. In a large bowl, stir the
shallots with the all-purpose flour to lightly coat. Shake to remove zrny excess flour. Once the oil has reached
25O"F, fry the shallots until golden brown, about 1 minute. Remove using a slotted spoon and drain on a
plate lined with paper towels. Season lightly with salt to taste.
To prepare the tostadas, fry the 4 tortillas (one at a time), in the oil used previously for the crispy shallots,
at 325"F until light golden brown, I minute. Remove using a slotted spoon and drain on a plate lined with
paper towels. Season lightly with salt.
To prepare the avocado mash, combine the avocado, lemon juice, and salt in a bowl. Mash with a whisk, but
leave small chunks.
To prepare the slaw, combine the cabbage, chile, onion, scallion, peanuts, cilantro, mint, basils, and salt in a
large bowl. Mix until firlly incorporated and set aside.
To prepare the vinaigrette, combine the garlic, shallot, tlnger, zest, sugar, fish sauce, vinegar, and lemon
juice in a bowl. Stir until firlly incorporated. Add lz curp of the fish sauce vinaigrette to the slaw mixture.
Gently toss until fully incorporated. Let stand for 2 minutes to marinate.
To assemble the tostadas, spread 1 tablespoon of avocado mash on each tostada. Thinly layer the hamachi
slices on top of the avocado mash and season the hamachi with kosher salt. Add the slaw on top to form a
dome shape on top of the fish. Add fried shallots on top of the dome. Repeat with the remaining 3 tortillas
and serve.
SERVES 4
SEE REUERSE SIDE FOR
AI{OTHER DEII(|OUS RE(|PE!
From THE FISH SAUG (OOKBOOKI
50 UMAMI.PA(ED REffiES FROM
AROUNDTHE 6TOBE
Andrews McMeel Publishing, LLC
fiAB FAT lilINGS
After the success of a Hot |oy pop-up at The Monterey, Quealy Watson and Chad Carey turned their concept
into a brick-and-mortar restaurant in the spring of 2014 and were quickly named one of the top ten best new
restaurants in the country by Bon Appdtit magazine. These wings have earned a bit of notoriety themselves.
"We wanted to take the idea of a fish sauce caramel and combine it with the crunchy textures of Korean fried
chickeni' says Quealy, "but it needed to be more intense, more funk, more in your face. So we made a caramel
with fish sauce, which adds a great depth of umami and an alluring aroma, then went one step further by adding
Thai crab paste. The crab paste ups the umami and funk even further, and when combined with the twice-fried
wings, you end up with a load of different sensations-funky, sweet, crunchy, addictive little snacksl'
SERVES 4
Yz cLrp fish sauce
I % cups sugar
/+ cup Thai crab (or shrimp) paste in bean oil
6 cups vegetable or peanut oil, for frying
1 cup all-purpose flour
I teaspoon baking powder
lz cttp vodka
I Yz cups cornstarch, divided
2 pounds of chicken wilgs, separated into wingettes
and drumettes
Kosher salt
Freshly ground black pepper
Y+ cup peanuts, salted, roasted, chopped
Cilantro, tender leaves and stems
Bring the fish sauce to a boil in a medium saucepan over medium-high heat and cook until reduced almost
by half, about 5 minutes. The fish sauce will darken in color and become very fragrant and pungent. Add
the sugar and cook until an instant read thermometer reaches 230"F. The mixture will be thick and dark,
like a caramel. Remove from heat and whisk in the crab paste; keep warm and set aside.
Heatthe oil in a large pot fitted with a fry thermometer to 350"F. Meanwhile, whisk the flour, baking
powder, vodka, I cup cornstarch, and | 3/+
cups water in a medium bowl. The batter should be very ihin,
slightly thicker than milk and than cream.
Season the chicken with salt and pepper and toss in the remaining Yz cup cornstarch to coat. Shake offany
excess and working in 3 batches, coat with the batter, then fry until the chicken is a light golden brown
and crisp, about 5 minutes. A thermometer inserted should register 165"F. Immediately toss into the warm
caramel, letting the excess drip off. Serve topped with the peanuts and cilantro.
From THE FISH SAUG (ooKBOoK:
50 UMAMI.PA(ED RE(|PES FROM
AROUND THE GIOBE
Andrews McMeel Publishing, LLC
Publicity:
Andrea Shores . 800-851-8923, exL7499
ashores@amuniversal. com
!E Andrews McMeel
lU Publishing'
www. ondrewsmcmeel. com
KI[I,'NG'EI{. W//IH |4IUGH
FOR IMMEDIATE RELEASE
Contact Shelly Barkes . sbarkes@amuniversal.com . 800-851-8923, ext.7498
Introducing Peorls Gels Socrificedt A Pearls Beiore Swine freosury
(September 2015), the latest Pearls Before Swine collection brimming
with satirical logic and rynical wit. Featuring bonus commentary from
creator Stephan Pastis throughout, the Pearls clan weighs in on every-
thing from modern technology to current events to human nature amid
the ongoing chaos that Pastis creates-either from behind the pen or as a
character within the strip itself-in this treasury-sized edition.
Pearls Before Swine appears in more than 750 newspapers with more
than half a million books sold, and this latest collection from the New
York Times bestselling creator of the Timmy Failure middle-grade series
delivers more of wh at Pearls fans know and love, and is sure to leave
them in stitches.
Andrews McMeel Universol
Andr s McMeel Publishing, ILC
Universol Uclick
ABOUI fHE AUIHON,
Stephan Pastis is an attorney turned cartoonist. A graduate of the University
of California, Berkeley, and the UCLA School of Law, he worked as a lawyer
before trying his hand at cartooning. Pastis lives in the Bay Area with his
wife and two children.
Pearls Gels Sacrificed: A Pqrls Befiore Swine Treasuryby Stephan Pastis
Andrews McMeel Publishing, LLC . ISBN: 978-l-4494-5829-4, $18.99 (Canada $21.99)
Paperback, 8/zxl0%,248pages. On sale September 2015
Available wherever print and e-books are sold
I I3O lnut Street, Konsos Ciry, MO 641062109 Tel 80O.851.8923 Fox: 8l6.581.7486
ilo r(f DD|llG... utlAI',D
0u Gef? fl{6 ileil
i Pl{0il6.e ltACB00K ?R0 P
iPAD l,lll,l.o
Andrews McMeel Universol
Andrews McMeel Publishing, [[C
Universol Ucliclq
FOR IMMEDIATE RELEASE
Contact: Shelly Barkes . sbarkes@amuniversal.com . 800-85I-8923, ext.7498
As the all-time record holder for detentions in school history, Nate is
definitely not the teacher's pet at P.S. 38. But his can-do attitude and ability
to fast-talk his way out of trouble certainly make for a good time!
InthenewestcollectionoftheBlgNatecomicstrip,,. rr,. ., : :i:i. (:;r.!wi
'{0! f,,&"v ,1t;'1ti:!i,'t),"2 (September 2015), Nate discovers the power of his
horoscope as he takes his grandparents on a tour of his daily life at P.S. 38
during a visit for Grandparent's Day. And of course, his signature middle-
school antics for which he is known and loved continue.
Nate has earned a special place in the hearts of middle schoolers around
the globe, and his books have been on the New York Tlrn es bestseller list for
more than two years with more than five million sold. With a pull-out poster
and downloadable teacher guides on ampkids.com, | '=
'"raa'rli2l.,git will be a big hit with teachers, librarians, parents, and kids alike.
. W'!-t'
*f",.i'
.i'tit 'i:',ti ,1,'-.-ti']t ":'
Lincoln Peirce has been drawing the Big Nate comic strip for more than 20 years.
As a kid, he began creating his own strips in the sixth grade. Peirce taught high
school in New York City and has created seve
Cartoon Network and Nickelodeon. He lives
with his family.
o,, ll:* F;l r'"i't' , ,'1 l:t. t:"_t::;i-: ::'i'i 1 4;.i li)r.a: t:fir, f-3 by Lincoln Peirce
Andrews McMeel Publishing, LLC . ISBN:978-l-4494-6226-0. $9.99 (Canadq $11.99)
Paperback, 6x9,176 pages o On-sale September 2015
Available wherever print and e-books are sold
RE Th/ENTY
SECONDS LATE. THAT
MEAN5 DETENTION.
I WAs
s+towtN6
rTY GRAND.
PARENT5
AR.OIJND.
I 130 Inut Sireet, Konsos Ciiv. MO 64106-2109 Tel 800.E51 8923 Fox: I l6 581 7486
BRil@HTtrN UP THtr DN
FOR IMI,IEDIATE RELEASE
Contact: Kathy Hilliard. khilliard@amuniversal.com . 800-8 5l-8923 , ext. 7 497
Be Patient, Dont Let the Haters In, Live in the Light, and Build Your
Own Rainbow-these and many more inspirational expressions can be
$9.99, |uly 201s).
With his simple and quirky drawings,
paired together with positive messages,
feremyville's[foe WSW
Up collects 100 of the most inspiring
"Community Service Announcements"
to rejuvenate anybody's day.
This collection of simple and cheerful messages is perfect to give to a
friend or keep on your nightstand for those days when you need a quick
pick-me-up.
A*drelvs ffie s*[ Univer:ai
Andrews McMeel Publishing, LIC
LJniv*rsCIl Lj<€iek
LIVE LIFE
SUNNY SIDE UP
/1n n n[1 nl1
Alo@wt ume ewn@r
ferempille is a New York based artist with an Architecture degree from Sydney University.
He shares his'Community Service Announcements'messages with the world, and on the
streets of New York City, via his street newspaper |eremyville RAW. feremyvrlle has been
exhibited at the Andy Warhol Museum in Pittsburg, La Casa Encendida Museum in Madrid,
the Madre Museum in Napoli, Colette in Paris, Cappellini in NYC, the 798 Arts District in
Beijing, and is in many private collections around the world.
MffiWffi UpbyJeremyville
Andrews McMeel Publishing, LLC . ISBN: 978-1-4494-6685-5 . Price: $9.99 (Canada $12.99)
Hardcover, 5 x 7 , ll2 pages . Publicity begins July 2015 . Available wherever print and e-books are sold
"./i;.riqlr-ri i;ji-cr.,.i ii.c:ts,::'aiiv .V,) t*-,;;1. j1::)9 iti :._ri-) !,:r, ij:r2ij fl<: ll: :l I
-l.J;a
Something ls Gomically Right
WuMo: Something ls Wrong (Andrews McMeel
Publishing, $14.99, June 2015) celebrates life's absurdity
and its bittersweet ironies. Wth its delightful artwork,
WuMo: Something ls Wrong holds up afunhouse
miror to reflect the modern world and those who live in it.
In its first year of syndication, WuMo is featured in over
300 newspapers internationally. It appears in the largest
papers in northern Europe, including Germany's Die Welt,
Denmark's P olitiken,and Norway' s Dagbladet.
WuMo's inventiveness is reminiscent to that of Danish countryman Hans Christian Andersen--if
Andersen's fairy tales had been populated by sadistic pandas, disgruntled office workers, crazy beavers,
Albert Einstein, Snoop Dogg, and Darth Vader.
ABgUT THE AUTHgRS
MikaelWulffis a stand-up comedian and has done several live one-man shows, released DVDs with his
stand-up, and done his own TV and radio shows.
In addition to his illustration work, Anders Morgenthaler is also a movie director whose films range from
children's movies about talking fruit to avant-garde art-house fare. His debut feature, Princess, opened the
Directors' Fortnight program at Cannes Film Festival in 2006 and won awards at several other festivals.
WuMo: Something ls Wrong by Mikael Wulffand Anders Morgenthaler
Andrews McMeel Publishing, LLC . ISBN: 978-I-4494-6694-9. $14.99 (Canada $16.99)
Hardcover, 9 x 6, I48 pages o Publicity begins June 201 5
Available wherever print and e-books are sold
ll30 Wcrlnrt Sfraet, Konsos City, fno 64l0bZ)aq Tel 80C 851.8923 Fox" Bl6 581-a::
Andrews McMeel Universol
Andrews McMeel Publishing, LIC
Universcl Uelick
FOR IrlllEDIAI.E RELEASE
Contact: Kathy Hilliard . khilliard@amuniversal.com . 800-851-8923, exr.7497

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Summer 2015 Press Releases

  • 1. Andrews McMeel Universol Andrews McMeel Publishing, LIC Universol Uclick FOR IMMEDIATE RELEASE Contact: Andrea Shores . ashores@amuniversal.com . 800-8 5I-8923, ext.7499 FABULOUS FISH SAUCE Long used for its umami flavor in Asian cooking, fish sauce is now considered a pantry staple in both chef's and home cook's kitchens alike. THE FISH SAU(I (OOKBOOK! 50 UMAMI.PA(KED REffEsIROM ANOUilD THI GTOBE (Andrews McMeel Publishing, $16.99, September 2015) is a collection of more than 50 recipes utilizing fish sauce from top chefs and food personalities Andrew Zimmerman and Chris Shepherd, chef and owner of Underbelly in Houston. Discover the origins of fish sauce; compare different brands and varieties; and learn about proper care and storage ofthis popular briny ingredient, and how it adds flavor undertones to dishes from around the globe. Home cooks will learn the formula for making homemade fish sauce, as well as recipes for slow-roasted meats, classic Italian pasta dishes, cocktails, salad dressings, desserts and more: . Shrimp Toast with Nuom Choc from Kevin Luzande . Spiced Lacquered Duck Breasts from Andrew Zimmerman . 6rispy Farmer's Market Vegetables with Caramelized Fish Sauce from Chris Shepherd . Caramel Miso Glaze from Monica Pope . Ode to Sardella from Gerard Craft . Fish Sauce BloodyMaryfrom David Welch . Coconut Buddha's Hand Sundae with Fish Sauce Latik With roots in both Europe and fuian, THI fFfi SUG (OOf,BOOK celebrates fish sauce in new and unexpected ways. About the Author THE FISH SAU(E (OOKBOOK by Veronica Meewes Andrews McMeel Publishing, LLC . ISBN: 978-l-4494-6869-9 . Price: $16.99 (Canada $19.99) Hardcover 6x8,I44pages r Available September 2015 from Andrews McMeel Publishing ll3O Wolnur Streer, Konsqs Ciry, MO 64106-2lOq Tei 80O.851"8923 Fox: 816.581 7486
  • 2. IIAMA(HI TOSTADA rrurH HsH sAuG ur{AroRErrE Chef duo Vinny Dotolo and fon Shook draw inspiration from the many cultures within the greater Los Angeles area for their restaurants Animal and Son of a Gun. The Hamachi Tostada on the menu at Animal combines fapanese, Latin, and Vietnamese flavor in one dish. The accompanylng fish sauce vinaigrette can also be used on porh beel chicken, and fish, though Dotolo and Shook recommend using it with vegetables, explaining, "The vinaigrette has the abilrty to add a lots of depth and liven up a dish without adding too many ingredients." CRISPY STIALTOTS 1 quart peanut oil I cup shallots, sliced into /.r-inch wheels /z cup all-purpose flour Salt TOSTADAS Oil, the same oil used for crispy shallots 4 corn tortillas Salt AVOCADOMASH I Hass avocado, peeled and seeded 2 teaspoons fresh lemon juice /z teaspoon kosher salt SLAW Half a green cabbage, cored and iulienne cut %-inch I serrano chile, sliced into %-inch rounds Half a medium red onion, julienne cut %-inch 4 scallions, sliced on a bias % cup peanuts, toasted % cup cilantro leaves % cup mint leaves % cup opal basil leaves % cup Thai basil leaves 2 teaspoons kosher salt FISH SAUCE VINAIGRETTE % tablespoon garlic, Microplaned % cup shallot, finely diced 2 tablespoons finely ginger, Microplaned 8 teaspoons finely grated lemon zest /a cup plus 2 teaspoons sugar 6 tablespoons fish sauce I cup rice wine vinegar 2 tablespoons fresh lemon juice, strained 8 ounces hamachi. sliced into %-inch pieces Kosher salt To prepare the crispy shallots, warm the oil in a saucepan over medium-low heat. In a large bowl, stir the shallots with the all-purpose flour to lightly coat. Shake to remove zrny excess flour. Once the oil has reached 25O"F, fry the shallots until golden brown, about 1 minute. Remove using a slotted spoon and drain on a plate lined with paper towels. Season lightly with salt to taste. To prepare the tostadas, fry the 4 tortillas (one at a time), in the oil used previously for the crispy shallots, at 325"F until light golden brown, I minute. Remove using a slotted spoon and drain on a plate lined with paper towels. Season lightly with salt. To prepare the avocado mash, combine the avocado, lemon juice, and salt in a bowl. Mash with a whisk, but leave small chunks. To prepare the slaw, combine the cabbage, chile, onion, scallion, peanuts, cilantro, mint, basils, and salt in a large bowl. Mix until firlly incorporated and set aside. To prepare the vinaigrette, combine the garlic, shallot, tlnger, zest, sugar, fish sauce, vinegar, and lemon juice in a bowl. Stir until firlly incorporated. Add lz curp of the fish sauce vinaigrette to the slaw mixture. Gently toss until fully incorporated. Let stand for 2 minutes to marinate. To assemble the tostadas, spread 1 tablespoon of avocado mash on each tostada. Thinly layer the hamachi slices on top of the avocado mash and season the hamachi with kosher salt. Add the slaw on top to form a dome shape on top of the fish. Add fried shallots on top of the dome. Repeat with the remaining 3 tortillas and serve. SERVES 4 SEE REUERSE SIDE FOR AI{OTHER DEII(|OUS RE(|PE! From THE FISH SAUG (OOKBOOKI 50 UMAMI.PA(ED REffiES FROM AROUNDTHE 6TOBE Andrews McMeel Publishing, LLC
  • 3. fiAB FAT lilINGS After the success of a Hot |oy pop-up at The Monterey, Quealy Watson and Chad Carey turned their concept into a brick-and-mortar restaurant in the spring of 2014 and were quickly named one of the top ten best new restaurants in the country by Bon Appdtit magazine. These wings have earned a bit of notoriety themselves. "We wanted to take the idea of a fish sauce caramel and combine it with the crunchy textures of Korean fried chickeni' says Quealy, "but it needed to be more intense, more funk, more in your face. So we made a caramel with fish sauce, which adds a great depth of umami and an alluring aroma, then went one step further by adding Thai crab paste. The crab paste ups the umami and funk even further, and when combined with the twice-fried wings, you end up with a load of different sensations-funky, sweet, crunchy, addictive little snacksl' SERVES 4 Yz cLrp fish sauce I % cups sugar /+ cup Thai crab (or shrimp) paste in bean oil 6 cups vegetable or peanut oil, for frying 1 cup all-purpose flour I teaspoon baking powder lz cttp vodka I Yz cups cornstarch, divided 2 pounds of chicken wilgs, separated into wingettes and drumettes Kosher salt Freshly ground black pepper Y+ cup peanuts, salted, roasted, chopped Cilantro, tender leaves and stems Bring the fish sauce to a boil in a medium saucepan over medium-high heat and cook until reduced almost by half, about 5 minutes. The fish sauce will darken in color and become very fragrant and pungent. Add the sugar and cook until an instant read thermometer reaches 230"F. The mixture will be thick and dark, like a caramel. Remove from heat and whisk in the crab paste; keep warm and set aside. Heatthe oil in a large pot fitted with a fry thermometer to 350"F. Meanwhile, whisk the flour, baking powder, vodka, I cup cornstarch, and | 3/+ cups water in a medium bowl. The batter should be very ihin, slightly thicker than milk and than cream. Season the chicken with salt and pepper and toss in the remaining Yz cup cornstarch to coat. Shake offany excess and working in 3 batches, coat with the batter, then fry until the chicken is a light golden brown and crisp, about 5 minutes. A thermometer inserted should register 165"F. Immediately toss into the warm caramel, letting the excess drip off. Serve topped with the peanuts and cilantro. From THE FISH SAUG (ooKBOoK: 50 UMAMI.PA(ED RE(|PES FROM AROUND THE GIOBE Andrews McMeel Publishing, LLC Publicity: Andrea Shores . 800-851-8923, exL7499 ashores@amuniversal. com !E Andrews McMeel lU Publishing' www. ondrewsmcmeel. com
  • 4. KI[I,'NG'EI{. W//IH |4IUGH FOR IMMEDIATE RELEASE Contact Shelly Barkes . sbarkes@amuniversal.com . 800-851-8923, ext.7498 Introducing Peorls Gels Socrificedt A Pearls Beiore Swine freosury (September 2015), the latest Pearls Before Swine collection brimming with satirical logic and rynical wit. Featuring bonus commentary from creator Stephan Pastis throughout, the Pearls clan weighs in on every- thing from modern technology to current events to human nature amid the ongoing chaos that Pastis creates-either from behind the pen or as a character within the strip itself-in this treasury-sized edition. Pearls Before Swine appears in more than 750 newspapers with more than half a million books sold, and this latest collection from the New York Times bestselling creator of the Timmy Failure middle-grade series delivers more of wh at Pearls fans know and love, and is sure to leave them in stitches. Andrews McMeel Universol Andr s McMeel Publishing, ILC Universol Uclick ABOUI fHE AUIHON, Stephan Pastis is an attorney turned cartoonist. A graduate of the University of California, Berkeley, and the UCLA School of Law, he worked as a lawyer before trying his hand at cartooning. Pastis lives in the Bay Area with his wife and two children. Pearls Gels Sacrificed: A Pqrls Befiore Swine Treasuryby Stephan Pastis Andrews McMeel Publishing, LLC . ISBN: 978-l-4494-5829-4, $18.99 (Canada $21.99) Paperback, 8/zxl0%,248pages. On sale September 2015 Available wherever print and e-books are sold I I3O lnut Street, Konsos Ciry, MO 641062109 Tel 80O.851.8923 Fox: 8l6.581.7486 ilo r(f DD|llG... utlAI',D 0u Gef? fl{6 ileil i Pl{0il6.e ltACB00K ?R0 P iPAD l,lll,l.o
  • 5. Andrews McMeel Universol Andrews McMeel Publishing, [[C Universol Ucliclq FOR IMMEDIATE RELEASE Contact: Shelly Barkes . sbarkes@amuniversal.com . 800-85I-8923, ext.7498 As the all-time record holder for detentions in school history, Nate is definitely not the teacher's pet at P.S. 38. But his can-do attitude and ability to fast-talk his way out of trouble certainly make for a good time! InthenewestcollectionoftheBlgNatecomicstrip,,. rr,. ., : :i:i. (:;r.!wi '{0! f,,&"v ,1t;'1ti:!i,'t),"2 (September 2015), Nate discovers the power of his horoscope as he takes his grandparents on a tour of his daily life at P.S. 38 during a visit for Grandparent's Day. And of course, his signature middle- school antics for which he is known and loved continue. Nate has earned a special place in the hearts of middle schoolers around the globe, and his books have been on the New York Tlrn es bestseller list for more than two years with more than five million sold. With a pull-out poster and downloadable teacher guides on ampkids.com, | '= '"raa'rli2l.,git will be a big hit with teachers, librarians, parents, and kids alike. . W'!-t' *f",.i' .i'tit 'i:',ti ,1,'-.-ti']t ":' Lincoln Peirce has been drawing the Big Nate comic strip for more than 20 years. As a kid, he began creating his own strips in the sixth grade. Peirce taught high school in New York City and has created seve Cartoon Network and Nickelodeon. He lives with his family. o,, ll:* F;l r'"i't' , ,'1 l:t. t:"_t::;i-: ::'i'i 1 4;.i li)r.a: t:fir, f-3 by Lincoln Peirce Andrews McMeel Publishing, LLC . ISBN:978-l-4494-6226-0. $9.99 (Canadq $11.99) Paperback, 6x9,176 pages o On-sale September 2015 Available wherever print and e-books are sold RE Th/ENTY SECONDS LATE. THAT MEAN5 DETENTION. I WAs s+towtN6 rTY GRAND. PARENT5 AR.OIJND. I 130 Inut Sireet, Konsos Ciiv. MO 64106-2109 Tel 800.E51 8923 Fox: I l6 581 7486
  • 6. BRil@HTtrN UP THtr DN FOR IMI,IEDIATE RELEASE Contact: Kathy Hilliard. khilliard@amuniversal.com . 800-8 5l-8923 , ext. 7 497 Be Patient, Dont Let the Haters In, Live in the Light, and Build Your Own Rainbow-these and many more inspirational expressions can be $9.99, |uly 201s). With his simple and quirky drawings, paired together with positive messages, feremyville's[foe WSW Up collects 100 of the most inspiring "Community Service Announcements" to rejuvenate anybody's day. This collection of simple and cheerful messages is perfect to give to a friend or keep on your nightstand for those days when you need a quick pick-me-up. A*drelvs ffie s*[ Univer:ai Andrews McMeel Publishing, LIC LJniv*rsCIl Lj<€iek LIVE LIFE SUNNY SIDE UP /1n n n[1 nl1 Alo@wt ume ewn@r ferempille is a New York based artist with an Architecture degree from Sydney University. He shares his'Community Service Announcements'messages with the world, and on the streets of New York City, via his street newspaper |eremyville RAW. feremyvrlle has been exhibited at the Andy Warhol Museum in Pittsburg, La Casa Encendida Museum in Madrid, the Madre Museum in Napoli, Colette in Paris, Cappellini in NYC, the 798 Arts District in Beijing, and is in many private collections around the world. MffiWffi UpbyJeremyville Andrews McMeel Publishing, LLC . ISBN: 978-1-4494-6685-5 . Price: $9.99 (Canada $12.99) Hardcover, 5 x 7 , ll2 pages . Publicity begins July 2015 . Available wherever print and e-books are sold "./i;.riqlr-ri i;ji-cr.,.i ii.c:ts,::'aiiv .V,) t*-,;;1. j1::)9 iti :._ri-) !,:r, ij:r2ij fl<: ll: :l I -l.J;a
  • 7. Something ls Gomically Right WuMo: Something ls Wrong (Andrews McMeel Publishing, $14.99, June 2015) celebrates life's absurdity and its bittersweet ironies. Wth its delightful artwork, WuMo: Something ls Wrong holds up afunhouse miror to reflect the modern world and those who live in it. In its first year of syndication, WuMo is featured in over 300 newspapers internationally. It appears in the largest papers in northern Europe, including Germany's Die Welt, Denmark's P olitiken,and Norway' s Dagbladet. WuMo's inventiveness is reminiscent to that of Danish countryman Hans Christian Andersen--if Andersen's fairy tales had been populated by sadistic pandas, disgruntled office workers, crazy beavers, Albert Einstein, Snoop Dogg, and Darth Vader. ABgUT THE AUTHgRS MikaelWulffis a stand-up comedian and has done several live one-man shows, released DVDs with his stand-up, and done his own TV and radio shows. In addition to his illustration work, Anders Morgenthaler is also a movie director whose films range from children's movies about talking fruit to avant-garde art-house fare. His debut feature, Princess, opened the Directors' Fortnight program at Cannes Film Festival in 2006 and won awards at several other festivals. WuMo: Something ls Wrong by Mikael Wulffand Anders Morgenthaler Andrews McMeel Publishing, LLC . ISBN: 978-I-4494-6694-9. $14.99 (Canada $16.99) Hardcover, 9 x 6, I48 pages o Publicity begins June 201 5 Available wherever print and e-books are sold ll30 Wcrlnrt Sfraet, Konsos City, fno 64l0bZ)aq Tel 80C 851.8923 Fox" Bl6 581-a:: Andrews McMeel Universol Andrews McMeel Publishing, LIC Universcl Uelick FOR IrlllEDIAI.E RELEASE Contact: Kathy Hilliard . khilliard@amuniversal.com . 800-851-8923, exr.7497