ONE OF THE MOST;LOVED BOOKS OF ALL TIME Let the wild rumpus start! It’s been more than 45 years since Maurice Sendak’s children’s classic Where the Wild Things Are (HarperCollins/Hardcover) sprang to life, and it’s still as fresh and vibrant as ever. Follow Max as he makes the best of being sent to his room—with devastatingly funny and adventurous results. And, look
for the major motion picture being released
on October 16, 2009.
GET IN THE HALLOWEEN SPIRIT! It’s the spookiest time of year—a perfect time to color the world in a whole new ay! Kids will ove these Mega Fun (Dalmatian Press/
Paperback) coloring books, all ready
for coloring fun: Happy Jack, Haunted
Halloween and Scaredy Kitty.
Two classics—as you’ve never imagined them! Jane Austen’s works are updated with thrilling twists in Sense and Sensibility and Sea Monsters
and Pride and Prejudice and Zombies
A NEW LIFE FOR BELLA … A SPECIAL EDITION ;e bestselling book that inspired the hottest movie of the fall, New Moon (Little Brown Young Readers/Hardcover) marks the return of Bella, who must now make her way without her true love, Edward. ;is edition of New Moon features a beautiful protective slipcase and comes with a bookmark ribbon and new chapter- opener designs—the perfect gift for every Twilight fan! FIND OUT WHAT TOMORROW HOLDS Gary Goldschneider has spent four decades tudying astrology. Now he shows how you can use it too in Everyday Astrology (Quirk Books/Paperback). On sale October 6 On sale October 13
ANIMALS CAN BE SO DEMANDING!
One thing always leads to another when
cute, funny animals are involved! ;at’s
because their demands really start to pile
up, much to the delight of kids every where.
See for yourself in If You Take a Mouse to
the Movies (in a
edition!), If You
Give a Cat a
Cupcake, If You
Give a Pig a
Party and more
Available mid October
LEGENDARY MEALS. TASTE OF THE FUTURE.
Celebrated food writer Ruth Reichl brings you
this latest collection of perfect recipes for today’s
cooks. Gourmet Today (Harcourt Houghton Mi;in/
sheer taste perfection
with elegance and style.
copies of Ruth Reichl’s
Gourmet Today to give away.
For a chance to win, send an
e-mail to giveaway@costco.
com, with “Ruth Reichl” in
the subject line. Or print your
name, address and daytime
phone number on a postcard or letter and send it to: Ruth Reichl,
The Costco Connection, P.O. Box 34088, Seattle, WA 98124-1088.
NO PURCHASE OR PAYMENT OF ANY KIND IS NECESSARY
TO ENTER OR WIN THIS SWEEPSTAKES.
Purchase will not improve odds of winning. Sweepstakes is sponsored by
Houghton Mi;in Harcourt, 222 Berkeley Street, Boston, MA 02116. Open to legal
residents of the U.S. (except Puerto Rico) who are age 18 or older at the time of
entry. One entry per household. Entries must be received by 11/02/2009. Winners
will be randomly selected and noti;ed by mail on or before 11/30/2009. The
value of the prize is $40. Void where prohibited. Winners are responsible for all
applicable federal, state and local taxes. Odds of winning depend on the number
of eligible entries received. Employees of Costco or sponsor and their families
are not eligible.
WILLIAMS;SONOMA’S MOST ACCESSIBLE COOKBOOK YET! You work hard, and when you come home, you don’t have a lot of time to spend making dinner. So how to enjoy a healthful home-cooked meal with little or no fuss? ;e answers are all in Williams-Sonoma The Weeknight Cook (Oxmoor House/ Spiral-bound), your source for shopping more ;ciently and maintaining a well-stocked pantry—all so you can easily prepare any of the many delicious recipes found within! And most
can be made in less than 30 minutes!
wild rice salad makes 4 servings
• Wild rice, 3/4 cup ( 4 1/2 oz/140 g)
• Salt and freshly ground pepper
• Celery, 1 large stalk, chopped
• Dried cranberries, 1/3 cup ( 2 oz/60 g)
• Walnuts, 1/3 cup ( 2 1/2 oz/75 g)
lightly toasted and chopped
• Oranges, 1–2, preferably navel,
peeled, sectioned, and chopped
(see cook’s tip)
• Fresh orange juice, 1/4 cup
( 2 fl oz/60 ml)
• Walnut or canola oil, 1 tablespoon
• Pomegranate seeds, 1/4 cup
( 1 oz/30 g) (optional)
1 Cook the rice
In a large saucepan, combine the rice,
3 cups ( 24 ; oz/750 ml) water, and
1/2 teaspoon salt. Bring to a boil over
medium-high heat. Reduce the heat
to medium-low, cover, and simmer
until the rice is just tender, about 40
minutes. Drain and place in a bowl.
2 Assemble the salad
Add the celery, cranberries, walnuts,
chopped oranges, and orange juice
to the rice. Add the oil and stir with
a fork to combine. Season to taste
with salt and pepper. Spoon the salad
into a serving bowl. Sprinkle with thepomegranate seeds, if using, and serve.cook’s tipTo peel and section an orange, cut athin slice o; the top and bottom. Sethe orange on one end on a cuttingboard. Working from top to bottom,slice o; the peel in vertical strips,also cutting away the white pith.Holding the orange over a bowl tocollect the juice, slide the knife downthe membrane on either side of eachsection, and let the section drop intothe bowl.