Table of Contents

Introduction

Spring
Crab Cakes and Eggs with Chipotle Aioli and Cilantro Pesto
Roasted Asparagus with Lemon Gremolata and Breadcrumbs
Vegetarian Red Flannel Hash
Corned Beef and Eggs with Homemade Mustard
Garden Lettuces and Herbs with the Perfect Poached Egg
Rhubarb Compote
Strawberry Goat Cheese and Arugula Salad
Savory Bread Pudding with Applewood Smoked Bacon and Fresh Spring Herbs
Spring English Pea Asparagus and Edamame Salad with Shaved Parmesan
Roasted Indian Spiced Carrots
Scalloped Potatoes with Aged Cheddar and Scallions
Roasted Asparagus and Spring Onion Frittata
Crabby Deviled Eggs
Artichoke Baked Eggs

Summer
Tomato Frittata with Green Tomato Chow Chow
Tomato Avocado and Fried Egg Tartine
Best Cobb Ever
Mables’ Short Stack Pancakes with Raspberries, Blackberries, Strawberries and Bananas
Grilled Skirt Steak Salad with Apple Cider Vinaigrette
Peach, Burrata, Basil, Prosciutto and Toasted Hazelnut Salad
Orzo, Teardrop Tomatoes, Wild Arugula and Kalamata Olive Salad
Heirloom Tomato and Heirloom Bean Salad
Baked Eggs In Spicy Tomato and Fennel Sauce
Classic French Toast with Seasonal Fruit
Granola Berry and Yogurt Parfait

Preserving the End of Summer
Mom’s Bread and Butter Pickles
Spicy Refrigerator Pickles
Spicy Ketchup
Roasted Tomato Salsa
Lisa’s Fresh Tomato Salsa
Pickled Beets
Slow Roasted Tomatoes

Fall
Slow-roasted Smoked Pork, Collard Greens and Scrambled Eggs with Tomatillo Salsa
Fried Green Tomatoes and Eggs
Herb-roasted Potatoes
Fig Tartine with Blue Cheese Spread, Toasted Hazelnuts, Prosciutto
Indian Spiced Chickpea Salad
Spicy Pimento Cheese and Bacon Tartine
Shredded Brussels Sprout, Sage and Potato Hash with Poached Eggs
Pumpkin Pancakes with Sauteed Persimmons Toasted Pecans and Cinnamon Whipped Cream
Fennel Slow Roasted Tomato and Parmesan Breakfast Salad Topped with a Poached Egg
Apple and Sausage Scramble with Fried Sage
Pear Cranberry and Walnut Compote

Winter
Old-fashioned Biscuits and Sausage Gravy
Spicy Sausage and Cheddar Cheese Grits
Noah’s Vegetarian Breakfast Torta
Cranberry Beans with Black Kale and Red Chiles
Baked Pear and Ginger French Toast
Wilted Garlic Greens
Swiss Chard Gratin
Kale Potato and Mushroom Sauté with Baked Eggs
Baked Eggs En Croute with Ham and Leeks
Smoked Salmon and Fennel Scramble with Crème Fraiche and Dill
Wilted Spinach and Lentil Salad Topped with a Poached Egg
Beet and Blood Orange Salad

Desserts and Baked Goods
Red Velvet Cupcake
Chocolate Cream Cheese Brownies
Triple Apple Caramel Pie
Caramel Monkey Bread
Maple Pecan Sticky Buns
Nectarine Cornmeal Upside Down Cake
Grandma’s Apple Strudel
Thin and Crispy Chocolate Chip Cookies
Coconut Layer Cake
Oatmeal Cream Pies
Pink Grapefruit Chiffon Cake
Little Nectarine Pies
Peach and Pluot Pie
Apricot Crostada
Chocolate Pot De Crème with Olive Oil and Sea Salt
Shaker Lemon Pie
Vanilla Bean Whipped Cream
Lemonie Lemon Bars
Green Tea Cake

The Staples
Raspberry Lemonade
Mint Iced Tea
The Perfect Scrambled Eggs
The Perfect Poached Egg
The Perfect Fried Egg
Chipolte Aioli
Cilantro Pesto
Apple Cider Vinaigrette

Promotional Information

• National radio and TV interviews
• National print campaign
• Regional California tour
• Features expected in Los Angeles newspapers as well as culinary magazines and websites. Auntie Em’s Kitchen has already received extensive recognition in the LA Times as well in USA Today’s “Great American Bites” column, and on the CBS, Food Republic, and PureWow websites. Terri Wahl will be on TV's Chopped in November 2013.
• Promotion on the Auntie Em’s Kitchen website. (http://www.auntieemskitchen.com/) and blog (http://auntieemsproduce.blogspot.com/)
• Promotion opportunities at various local food and music festivals
• Promotion opportunities through Wahl’s catering business and farmers’ market delivery service, Auntie Em’s Delivery
• Support from author’s publicist at a top PR firm with experience in the food world
• Co-op available
• Galleys available
• Social media campaign by both author and publisher
• E-book also available with planned price promotions

About the Author

Theresa Wahl is the chef and owner of retro-hip hotspot Auntie Em’s Kitchen in L.A.'s Eagle Rock neighborhood. In the 1990s, Terri was a singer and guitarist for the Red Aunts, an all-female punk band that toured the U.S. for a decade. Her travels inspired a love of hearty American home cooking, and when she retired from performing she started catering gigs for bands and their crews. This led to the 2002 opening of Auntie Em's Kitchen, where she quickly developed a following for her baked goods and comfort food with a punk-rock edge. Wahl lives in Eagle Rock with her two dogs and several chickens.

Reviews

"Tenacious D loves Auntie Em's. Her delicious nutrients are always energizing and indie-fresh. Where does she find those unbelievable recipes? Somewhere over the rainbow?"
— Jack Black (of the D)

"This cookbook is a gem, especially for a foodie who loves music. Beautifully photographed, the book features mouthwatering recipes from Auntie Em's Kitchen in Eagle Rock, and she pairs them with a playlist. Combining the talents of her old profession as a punk rock guitarist with her newer one in the restaurant business is such a great idea! This book will fly off shelves."
— Margot Ferris, Pages Bookstore, Manhattan Beach

"I'm excited to finally be able to bring Terri Wahl's world home with me to recreate the inimitable Auntie Em's vibe at home. I'll throw on some 80s English punk on the stereo (Siouxsie & the Banshees "Kaleidoscope," perhaps), gather my friends and loved ones on my porch, and pogo around the kitchen while I cook up some of my fave cravings: Mabel's Short Stack, the best grits and eggs this side of the Mississippi, and that amazing coconut cake."
— Kate Schellenbach, Luscious Jackson & Beastie Boys

"I like to go to the races at Hollywood Park, but I don't usually win with the horses, so afterward I go to Auntie Em's and drown my sorrows in a red velvet cupcake. It never fails me."
— Russell Mael, Sparks

"The first time I went to Auntie Em's, I knew this was my place. I love everything about it and could eat there every day. Of course that means I'd be eating a cupcake every day and I just can't have that."
— Josh Klinghoffer, Red Hot Chili Peppers

"Anyone with an appreciation for homey and scrumptious food will love this book."
— LA Weekly Squid Ink