A Saga Press Cornucopia: Cooking the Books with Navah Wolfe & Joe Monti of Saga Press

For the very last Cooking the Books during the holiday season, we have something special for you… both Navah Wolfe and Joe Monti have come all the way from Saga Press to talk about their first year at Simon & Schuster’s new genre imprint, as well as to preview some of 2016’s selections.

And they’ve brought an enormous giveaway…

… The ENTIRE 2015 Saga Press Catalog. (contest rules at the end).

The SAGA 2015 Cornucopia - LOOK AT IT. LOOOOOK.
The SAGA 2015 Cornucopia – LOOK AT IT. All this (and more because this isn’t even all of them) could be yours for … well, we’ll tell you in a minute.

Before we get to that, be sure to listen to the podcast – which may or may not contain raisins.

The ingredients for podcast #017: A Saga Press Cornucopia with Navah Wolfe and Joe Monti

Heartfelt thanks to John DeNardo, Kristin Centorcelli, Paul Weimer and everyone at SFSignal for ignoring what happend on our first foray into producing Earl Grey, hot! with the 3D food printer. We will not try to produce both cup and hot liquid simultaneously ever again.

Please enjoy your delicious Cooking the Books podcast below, join in the contest/melee for All The Books, and help us congratulate Saga Press on a great first year!

Ready? Subscribe to the Podcast here! Or click play below:

Podcast #017: A Saga Press Cornucopia with Navah Wolfe and Joe Monti

As is our tradition, Joe has shared a recipe: 

He writes:

I love baking, but as bakers know, while some aspects can be experimented or played with, other elements of baking are a science and are de rigor. Take pies, which I adore. I could eat pie all day, and have, sweet savory, the whole spectrum. But one of the absolute worst parts of baking a pie is the crust. Store bought stuff is like canned pasta, and even just a good crust is often difficult, let alone the goal of creating a crust that elevates your pie. Well, here’s my favorite hack, the no- rolling press-in pie crust!
Press In Pie Crust
This pie crust will change your life. No rolling or chilling required and it’s buttery and flaky, and so easy to make.
You can use either granulated sugar or light brown sugar. Both work match it with your pie filling.
  • 1 1/2 cups unbleached all-purpose flour
  • 1/4 cup granulated sugar or packed light brown sugar
  • 1/2 teaspoon fine sea salt
  • 11 tablespoons unsalted butter, melted (In the microwave for less than a minute will do.)
  1. Whisk together the flour, sugar, and salt in a bowl.
  2. Slowly (but not too slowly or the butter will solidify)  drizzle in the butter and stir with a fork until the mixture looks moist and crumbly. Tough, I know.
  3. Press the dough evenly over the bottom (Watch the middle!) and up the sides of a 9-inch pie dish. (If you have a 10″ dish, you’ll need to make more to achieve the side crust as this just makes enough for a 9-incher.) You can crimp the edges or leave them as is — I believe the term is “rustic” or homemade.
  4. And if the recipe calls for a prebaked piecrust, preheat the oven to 350°F. Line the pie shell with aluminum foil (or parchment paper) and fill with dried beans or pie weights. I use beans which I keep in a ziplock. They typically last a few years!)
  5. Bake for 15 – 20 minutes. Remove the foil and beans and bake for an additional 5 – 7 minutes, or until golden brown.
  6. Remember: Let cool before filling! So plan a bit ahead.
  7. I use this crust for nearly everything. I haven’t burnt one yet!
  8. If you want a thicker crust, double the recipe and use about 1 3/4 of it, more on the bottom and for the crust.


City of Savages by Lee Kelley | Persona by Genevieve Valentine |  The Gospel of Loki by Joanne Harris | The Grace of Kings by Ken Liu | The Darkside War | Blackbirds, Mockingbird, and  Miriam Black by Chuck Wendig | Cold Iron by Stina Lecht | Lagoon by Nnedi Okorafor | Loosed Upon the World, edited by John Joseph Adams | The Red, The Trials, and Going Dark by Linda Nagata | The War Against the Assholes by Sam Munson |  Our Lady of the Ice by Cassandra Rose Clarke | Silver on the Road by Laura Anne Gilman |  Six-Gun Snow White by Catherynne Valente

So! How do you win? Follow these easy assembly instructions at Rafflecopter. (US/Canada only per publisher.)

Winner announced on Boxing Day, December 26.

Joe headshot

Joe Monti has always been drawn to the deep pull of story and rich characters. With a preference towards a strong narrative, whether that comes in fantasy or science fiction, commercial or literary, mainstream or genre, speculative fiction or slipstream, urban fantasy, horror or supernatural suspense, it is about those voices that resonate. Before joining Saga Press in 2013, Joe worked in the industry for 18 years as a literary agent, an editor, a buyer, and a sales rep.  His authors have won the National Book Award, the Hugo award, the Nebula award, the World fantasy award, a Michael L. Printz award, and have been New York Times bestsellers.

Navah Wolfe is an editor at Saga Press. She is the co-editor, along with Dominik Parisien, of The Starlit Wood: New Fairy Tales, an anthology of cross-genre fairy tale retellings. She previously spent six years as an editor at Simon & Schuster Books for Young Readers, where she worked on many bestselling books, including some that have won awards such as the Printz Honor, The Pura Belpré Award, The Pen/Faulkner Award, The Stonewall Award, the Lambda Literary Award, and the Schneider Family Award. She has also spent time working in a children’s bookstore, on a climbing wall, and in a zoo. She lives in Connecticut with her husband, two tiny humans, and one editorial cat. Find her on Twitter at @navahw.

Hungry for more Cooking the Books? – Check Out The Interviews Pantry

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s