The Harvard Common Press

Fall 2010 Cookbook Catalog

table of contents new for fall 2010

new for fall 2010. . . . . . . . . . . . . . . . . . . 2–7

Seared to Perfection. . . . . . . . . . . . . . . . . . 2–3
Recipes include: Seared to Perfection
Not Your Mother’s® Fondue. . . . . . . . . . . . 4–5 >> Rib-Eye Steaks with Caramelized Onions The Simple Art of Sealing in Flavor
Champagne Cocktails. . . . . . . . . . . . . . . . . . 6 >> Pesto-Crusted Rack of Lamb
by Lucy Vaserfirer
In Their Cups . . . . . . . . . . . . . . . . . . . . . . . . . . 7 >>

backlist by category. . . . . . . . . . . . . . . . 8–21
fall and holiday favorites . . . . . . . . . . . . . 8–9
appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
vegetarian. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
barbecue and grilling. . . . . . . . . . . . . . . . 12–13
baking and desserts . . . . . . . . . . . . . . . . . 14–15
fabulous 50-recipe series. . . . . . . . . . . . . 16–17
regional american and international. . . . 18–19
special topics and culinary reference. . . . . 20
awards information. . . . . . . . . . . . . . . . . . . 21
ordering information . . . . . . . . . . . . . . . . . 21
custom publishing information. . . . . . . . . 21
author index. . . . . . . . . . . . . . . . . . . . . 22–23
To place an order or find a rep in your
area, just call us at 888-657-3755, or email
orders@harvardcommonpress.com.
Complete ordering information can be
found on page 21.
Front cover photographs by Jerry Errico (left) and
Joyce Oudkerk-Pool (right)
Scallops with Carrot-Ginger Emulsion
>> The Perfect Burger
>> Pork Chops with Brandy-Mustard
Cream Sauce cooks “gray,” rather than brown food, so it’s mushy inside and out. But,
>> Duck Breasts with Blackberry-Port Sauce
>> Tofu with Vegetables and Peanut Sauce
>> Pineapple with Vanilla Ice Cream
and Coconut-Caramel Sauce
From the introduction:
“Searing is ideal for today’s busy home cooks. It’s the tech-
nique to keep in mind when you find yourself in the grocery
store at 6:00 p.m., after work, wondering, ‘What’s for din-
ner?’ With its short prep and cooking times, searing is a
quick, easy solution and satisfying answer.
“Finally, if you consider yourself a foodie, a gourmet,
or a sophisticated cook, or you simply love to entertain,
knowing how to sear properly will take your cooking to the
next level, allowing you to create restaurant-style dishes at
home and cook spontaneously without a recipe.”
H
ow do chefs get a crunchy crust and juicy interior on steaks,
chops, and fish? The answer is simple: they sear it. Professional
chefs know how to sear properly so food has a well-done crust on
the outside, yet remains moist and tender on the inside. Too often, home
as Vaserfirer shows, proper searing requires minimal effort and equip-
ment (a sauté pan and a spatula) and can be achieved by even a novice
cook by following just a few simple steps: heat the pan until hot; add the
food and don’t turn it over until it releases easily from the pan; remove
and let the food rest while making a pan sauce. It’s as simple as that, and
quick enough to become a go-to method of weeknight cooking. Seared
to Perfection includes 100 hundred easy-to-follow recipes including
Steak au Poivre with Red Wine Sauce, Lemony Seared Asparagus, Lamb
Chops with Balsamic Syrup, Seared Tuna Salad Niçoise, and Caramelized
Apples. And, since no one can live by seared food alone, there are also
October
recipes for potato gratin, rice noodle salad, creamed spinach, and other
side dishes. With Seared to Perfection, it’s easy and delicious to master 160 pages • 7 1⁄4 x 9 1⁄8
this simple technique at home! 2 color
Hardcover: $18.95
Lucy Vaserfirer is a chef-instructor who has taught at numerous ISBN: 978-1-55832-398-8
cooking schools around the country and is currently an Adjunct
Instructor of cooking at Clark College in Vancouver, WA, where
she lives. She has written articles for trade industry magazines
and has been featured in a number of newspaper and magazine
articles. She is the author of the blog hungrycravings.com. Seared to
Perfection is her first book. Sherry-Garlic
Flank Steak
This marinated steak, with the flavor of sherry shining bag, letting out all the air. Marinate the steak for at
through, is tasty served hot, but it can also be served least 2 hours, or up to 24 hours, in the refrigerator.
warm or even chilled over lightly dressed salad greens;
2 Remove the steak from the marinade and set aside at
the steak elevates a salad from simple to spectacular.
Make steak sandwiches with the leftovers.
room temperature for about 30 minutes. Discard the
marinade.
Serves 4 3 Pat the steak dry with paper towels. Heat a large,
heavy sauté pan over medium-high heat until very
2 tablespoons sherry hot but not smoking. Add the oil and swirl to coat the
2 tablespoons soy sauce bottom of the pan. Add the steak and cook with-
out disturbing for 3 to 4 minutes, or until it releases
2 tablespoons honey
from the pan and is crusty and brown. Using tongs,
2 cloves garlic, minced turn the steak over and continue to cook over me-
Generous pinch of red pepper flakes, to your taste dium-high heat for another 3 to 4 minutes, or until
it reaches the desired doneness. Moisture will just
Freshly ground black pepper to taste
begin to accumulate on the surface of the steak when
1 flank steak, weighing 1 to 1 1 ⁄2 pounds it is medium-rare. Remove the steak to a plate, tent
2 tablespoons canola oil with foil to keep warm, and allow to rest for 8 to 10
minutes.
1 Combine the sherry, soy sauce, honey, garlic, red
4 Slice the steak thinly against the grain. Arrange the
pepper flakes, and black pepper in a large zipper-top
slices on individual plates and serve immediately.
plastic bag. Add the steak and turn to coat. Seal the

2 The Harvard Common Press • www.harvardcommonpress.com To order, call 888-657-3755 3

new for fall 2010
Malted Peppermint
Patty Fondue
For a special effect, float additional
mini marshmallows on top of the
fondue when serving it. This is great
to make for a Halloween party when
brisk evening temperatures bring hot
silky chocolate to mind.
Serves 4 (Makes 2 cups)
Fondue Pot: Medium
Dippers: Girl Scout Thin Mints, sweet
biscuits, wafer cookies
3 ounces marshmallows
1 1 ⁄4 cups dark mint chocolate
chips
1
⁄2 cup evaporated milk
2 tablespoons unsalted butter
1 tablespoon malted milk powder
Pinch of salt
Also pictured: German Beer Fondue (middle), and Caramel Rum Fondue (bottom)
More books in our best-selling Not Your Mother’s series
Not Your Mother’s®
Slow Cooker Cookbook
Beth Hensperger and
Julie Kaufmann
528 pages • 8 x 9
2 color
Paperback $18.95
ISBN: 978-1-55832-245-5
4 The Harvard Common Press • www.harvardcommonpress.com
1
⁄2 cup half-and-half
3 tablespoons peppermint
schnapps
⁄2 cup finely chopped toasted
1 Mother’s® series, Hallie Harron puts a contemporary spin on this classic
almonds
1 tablespoon cornstarch
1 Place the marshmallows, choco-
late chips, evaporated milk,
butter, malted milk powder, and
salt in a medium size fondue pot
and heat over low heat until both
the marshmallows and chocolate
have melted and the mixture is
smooth.
2 Stir in the half-and-half, schnapps,
and almonds and heat to a sim-
mer.
3 Dissolve the cornstarch in 2 table-
spoons water and stir into the
fondue.
Not Your Mother’s®
Slow Cooker
Recipes for Two
Beth Hensperger
256 pages • 8 x 9
2 color
Paperback $12.95
ISBN: 978-1-55832-341-4
new for fall 2010
Not Your Mother’s Fondue ®
Fresh, Delicious, and Wholesome Main Dishes, Snacks, Sides, Desserts, and More
by Hallie Harron
S
avory or sweet, fondue is a perennial favorite that has been enjoy-
ing renewed popularity in recent years, and it’s easy to see why:
Fondue is fun, simple, and inexpensive to make at home. In Not
Your Mother’s Fondue, the first full-color book in our best-selling Not Your
cooking method, raising the bar with plenty of new and delicious interpre-
tations. In addition to the essential cheese and chocolate fondues, Harron
also includes chapters on sauce-based fondues, oil-based fondues, and
broth-based fondues; Tempura Fondue, S’mores Fondue, White Chili Con
Queso Fondue, Classic Swiss Cheese Fondue, and Fall Cider Fondue are
just a few of the tempting recipes readers will find in these pages. Harron
suggests a creative variety of dippers that best complement each fondue
as well as side dishes and beverages to round out the meal. A thorough
introduction covers all the basics of fondue pots and other equipment, September
ingredients, and fondue-making and -serving techniques. This book will 208 pages • 8 x 9
have readers digging out their fondue pots or investing in new models, 4 color with photos
eager to invite friends over and rediscover this enjoyable, no-hassle way Hardcover $24.95
of creating a delicious meal or dessert.
ISBN: 978-1-55832-439-8
Paperback $17.95
Hallie Harron is a professional chef and restaurant consul- ISBN: 978-1-55832-438-1
tant. She is author of Cheese Hors d’Oeuvres and coauthor
of Tomatoes & Mozzarella and has contributed to several
other cookbooks and written numerous magazine articles.
She spends half of each year leading food and wine tours
to Paris and Provence, and lives the other half in Encinitas,
California.
®
Not Your Mother’s® Not Your Mother’s® Not Your Mother’s® Not Your Mother’s®
Slow Cooker Recipes Weeknight Cooking Slow Cooker Family Favorites Microwave Cookbook
for Entertaining Beth Hensperger Beth Hensperger Beth Hensperger
Beth Hensperger and 320 pages • 8 x 9 272 pages • 8 x 9 336 pages • 8 x 9
Julie Kaufmann 2 color with photo insert 2 color 2 color
480 pages • 8 x 9 Paperback $14.95 Paperback $14.95 Hardcover $22.95
2 color with photo insert ISBN: 978-1-55832-368-1 ISBN: 978-1-55832-409-1 ISBN: 978-1-55832-418-3
Paperback $19.95 Paperback $14.95
ISBN: 978-1-55832-312-4 ISBN: 978-1-55832-419-0
To order, call 888-657-3755 5
new for fall 2010 new for fall 2010

Champagne Cocktails In Their Cups

50 Cork-Popping Concoctions and Scintillating Sparklers An Anthology of Poems About Drinking Places, Drinks, and Drinkers An anthology of poems about
drinking places, drinks, and drinkers

A.J. Rathbun Edited by A.J. Rathbun

C E
hampagne and other sparkling wines add a touch of elegance to any
event, especially when mixed into a cocktail. The newest book in our
full-color 50-recipe series, Champagne Cocktails features all manner of
sparkling wine cocktails: French Champagne and Crémant, Spanish cava, Italian
Spumante (which includes Asti and Prosecco), South African Cap Classique, and,
of course, United States champagne-method sparkling wines. In addition to white
wines, some recipes also call for rosé sparkling wines and even some red spar-
kling wines, such as Australian Shiraz and Italian Lambrusco and Brachetto. The
offerings range from timeless classics like the Champagne Cocktail, Mimosa, and
Kir Royale to more modern mixes such as the Tropicaliana, Sea Horse, and Eden
cocktails. Author and cocktail connoisseur A.J. Rathbun brings his trademark wit
and wisdom to every recipe, and the introduction describes all the different kinds
of sparkling wine and how to use them. Pop the cork and prepare to bring cock-
tails to a new, spectacular level.
October
A.J. Rathbun is a freelance food and entertaining writer. His
work has appeared in numerous national publications, including
96 pages • 5 1⁄2 x 8 3⁄4 Every Day with Rachael Ray and Wine Enthusiast. He is the
4 color with photos author of the IACP Award–winning Good Spirits, as well as
Hardcover: $12.95 Wine Cocktails, Luscious Liqueurs, Party Snacks!, and Par-
ISBN: 978-1-55832-426-8 ty Drinks!, and is the coauthor of Double Take. He lives in
Seattle, Washington. To learn more, visit Rathbun’s website at
www.ajrathbun.com.
very beer, wine, and mixed-drink lover will want a copy of this unique
collection of poems about drinking, drinkers, bars, and bartenders, ed-
Edited by
ited by master mixologist and poet A.J. Rathbun. The cocktail revolution A.J. Rathbun
is in full swing, and a collection of drinking poems is a natural outgrowth of
this new interest in better mixed drinks. This bright, literate, enjoyable selec-
tion of poems is broken out into three sections: Bars, Drinkers, and Drinks,
with works ranging from classics by such luminaries as John Keats and Emily
Dickinson to new works by modern writers including Todd Marshall, Elizabeth
Hughey, and even a couple of poems penned by Rathbun himself.
From the introduction:
“This collection is like a cocktail party where poets from throughout the centu-
ries gather around the bar to spin stories, odes, songs, sorrows, and happiness.
It’s a literate affair, but one that’s inclusive and enjoyable and never stuffy or
staid. Like the best parties, there are some rollicking numbers and some folks
who may have had a glass too many. There are also those celebrating life at
October
the top of their voices, those thinking seriously about their subject, those who 128 pages • 5 x 7
are on an early round, and those who know it might just be their last sip. It’s a Paperback: $9.95
place where all are welcome, a place you’ll want to inhabit with friends.” ISBN: 978-1-55832-666-8

Esteem
Serves 2
Bottoms up! More cocktail books from A.J. Rathbun
Ice cubes
3 ounces gin
1 ounce anisette
1 ounce freshly squeezed lime juice
Chilled brut Champagne
1 Fill a cocktail shaker halfway full with ice
cubes. Add the gin, anisette, and lime
juice. Shake while smiling.
2 Strain into two flute glasses and fill each
almost to the rim with chilled Cham- Blue Train
pagne. Serve immediately.

A Note: Anisette is, as you might guess, an

anise-flavored liquor, one that’s a bit sweet
and that you should be able to find at your Luscious Liqueurs Party Drinks! Wine Cocktails Dark Spirits Good Spirits
local liquor store. Or check online. A.J. Rathbun A.J. Rathbun A.J. Rathbun A.J. Rathbun A.J. Rathbun
96 pages • 5 1⁄2 x 8 3/4 96 pages • 5 1⁄2 x 8 3/4 96 pages • 5 1⁄2 x 8 3/4 288 pages • 5 1 ⁄2 x 9 1 ⁄4 496 pages • 5 1⁄2 x 10 1/4
4 color with photographs 4 color with photographs 4 color with photographs 4 color with photographs 4 color with photographs
Hardcover $12.95 Hardcover $12.95 Hardcover $12.95 Hardcover $22.95 Hardcover $29.95
A Rose is a Rosé ISBN: 978-1-55832-380-3 ISBN: 978-1-55832-273-8 ISBN: 978-1-55832-407-7 ISBN: 978-1-55832-427-5 ISBN: 978-1-55832-336-0

6 The Harvard Common Press • www.harvardcommonpress.com

To order, call 888-657-3755 7
fall and holiday favorites
The Vegetarian Meat
& Potatoes Cookbook
Robin Robertson
368 pages • 8 x 9 1/4
2 color • Paperback $20.95
ISBN: 978-1-55832-205-9
You’ve Got It Made
Diane Phillips
336 pages • 7 1/4 x 9 1/8
2 color
Paperback $14.95
ISBN: 978-1-55832-351-3
Bestseller!
The Joy of Pickling,
Revised Edition
Linda Ziedrich
432 pages • 7 1/4 x 9 1/8
2 color • Paperback $18.95
ISBN: 978-1-55832-375-9
8 The Harvard Common Press • www.harvardcommonpress.com
fall and holiday favorites
Stock up on a great selection of seasonal titles!
As the days grow shorter and the weather grows colder, we turn to family, friends, and
food to brighten our days. The books on this spread feature recipes for delicious party
dishes for holiday gatherings as well as hearty comfort foods that are great any time.
Impress dinner guests with an elegant menu of food and wine pairings (Wine Mondays),
or settle in for a low-key afternoon of watching football with a plate of Teriyaki Tip-Off
Wings (Fan Fare). Warm up with a piping hot plate of Three-Cheese Macaroni Casserole
(Crazy for Casseroles) or a mug of Raspberry Hot Chocolate (Hot Chocolate). Still long-
ing for a taste of summer? The Joy of Jams, Jellies, and Other Sweet Preserves and The
Crazy for Casseroles Get Saucy Real Stew Fan Fare Joy of Pickling offer simple instructions for preserving the season’s fruits and vegetables.
James Villas Grace Parisi Clifford A. Wright Debbie Moose
384 pages • 8 x 9 1/4 448 pages • 8 x 9 1/4 400 pages • 8 x 9 1/4 176 pages • 7 1/4 x 9 1/8
2 color • Paperback $18.95 2 color • Paperback $17.95 2 color• Paperback $18.95 2 color
ISBN: 978-1-55832-217-2 ISBN: 978-1-55832-237-0 ISBN: 978-1-55832-199-1 Paper-over-boards $14.95
ISBN: 978-1-55832-338-4
Bestseller! Bestseller!
The Ultimate Rice Soup Makes the Meal Not Your Mother’s® Wine Mondays Perfect Party Food Happy Holidays from Organic, Shaken
Cooker Cookbook Ken Haedrich Slow Cooker Recipes Frank McClelland and Diane Phillips the Diva of Do-Ahead and Stirred
Beth Hensperger and 272 pages • 7 1/4 x 9 1/8 for Two Christie Matheson 704 pages • 8 x 9 1/4 Diane Phillips Paul Abercrombie
Julie Kaufmann 2 color • Paperback $18.95 Beth Hensperger 224 pages • 7 1/4 x 9 1/8 4 color with illustrations 320 pages • 7 x 8 176 pages • 5 1/2 x 9 1/4
352 pages • 7 1/4 x 9 1/8 ISBN: 978-1-55832-187-8 256 pages • 8 x 9 2 color with photo insert Paperback $27.95 2 color with photo insert 4 color with photographs
2 color • Paperback $17.95 2 color • Paperback $12.95 Hardcover $24.95 ISBN: 978-1-55832-260-8 Paperback $14.95 Hardcover $19.95
ISBN: 978-1-55832-203-5 ISBN: 978-1-55832-341-4 ISBN: 978-1-55832-377-3 ISBN: 978-1-55832-321-6 ISBN: 978-1-55832-436-7
Bestseller! Bestseller! Bestseller!
The Joy of Jams, The Bread Lover’s Pie Apple Pie Perfect Party Snacks! Hot Chocolate Party Nuts!
Jellies, and Other Bread Machine Cookbook Ken Haedrich Ken Haedrich A.J. Rathbun Fred Thompson Sally Sampson
Sweet Preserves Beth Hensperger 656 pages • 8 x 9 272 pages • 8 x 9 96 pages • 5 1⁄2 x 8 3/4 96 pages • 5 1⁄2 x 8 3/4 96 pages • 5 1⁄2 x 8 3/4
656 pages • 8 x 9 1/4 2 color with photo insert 2 color with photo insert 4 color with photographs 4 color with photographs 4 color with photographs
Linda Ziedrich
2 color • Paperback $21.95 Paperback $27.95 Paperback $19.95 Hardcover $12.95 Hardcover $12.95 Hardcover $12.95
384 pages • 7 1/4 x 9 1/8
ISBN: 978-1-55832-156-4 ISBN: 978-1-55832-254-7 ISBN: 978-1-55832-225-7 ISBN: 978-1-55832-347-6 ISBN: 978-1-55832-290-5 ISBN: 978-1-55832-243-1
2 color • Paperback $17.95
ISBN: 978-1-55832-406-0
To order, call 888-657-3755 9
appliance cookbooks vegetarian cookbooks

Great recipes for time-saving kitchen appliances! No meat? No problem!

More Than
100,000
Copies Sold

Despite the best intentions, sometimes there just aren’t enough hours in the day to There is something to satisfy every diet in the books on
prepare a wholesome, delicious meal from scratch. On those busy days, appliances this page. In Vegan Planet and The Wild Vegan Cook-
such as rice cookers, slow cookers, and microwave ovens are ready and waiting to book, vegans will find hundreds of creative and tasty
come to the rescue! Whether you prefer to assemble ingredients in the slow cooker on recipes that fit their lifestyle. The New Vegetarian Grill
your way out the door in the morning and return to a piping hot dinner, or to whip up and Fresh from the Vegetarian Slow Cooker prove that
these cooking methods aren’t just for meat-eaters, and
a dish in the microwave at meal time, these books are here to help. Written by experts,
Not Your Mother’s® The Vegetarian Meat & Potatoes Cookbook is packed
these books are packed with appealing recipes designed specifically for each appli-
with recipes for hearty, comforting vegetarian fare.
ance and thorough introductions that explain how to get the best out of your kitchen Microwave Cookbook Vegan Planet
For anyone who’s faced the challenge of cooking for a Double Take
appliances. They are the key to answering the question “What’s for dinner?” Beth Hensperger
“mixed” household of omnivores and vegetarians, Dou- A.J. Rathbun and Jeremy Holt Robin Robertson
336 pages • 8 x 9 • 2 color
Hardcover $22.95 ble Take shows how easy it is to create two versions of 240 pages • 7 1/4 x 9 1/8 592 pages • 7 1/4 x 9 1/8
ISBN: 978-1-55832-418-3 the same dish and bring harmony back to the table. 2 color • Paperback $16.95 2 color • Paperback $21.95
Paperback $14.95 ISBN: 978-1-55832-424-4 ISBN: 978-1-55832-211-0
ISBN: 978-1-55832-419-0
Bestseller! Bestseller! Bestseller!

The Bread Lover’s The Ultimate Rice The Ultimate Rotisserie The Pressure Cooker Vegetarian Planet The New Vegetarian Grill The Roasted Vegetable The Wild Vegan
Bread Machine Cookbook Cooker Cookbook Cookbook Gourmet Didi Emmons Andrea Chesman Andrea Chesman Cookbook
Beth Hensperger Beth Hensperger and Victoria Wise
Diane Phillips 576 pages • 7 1/4 x 9 1/8 352 pages • 7 1/4 x 9 1/8 240 pages • 7 1/4 x 9 1/8 “Wildman” Steve Brill
656 pages • 8 x 9 1/4 Julie Kaufmann 368 pages • 7 1/4 x 9 1/8
368 pages • 7 1/4 x 9 1/8 2 color • Paperback $24.95 2 color • Paperback $16.95 2 color • Paperback $14.95 528 pages • 7 7/8 x 9 1/8
2 color • Paperback $21.95 352 pages • 7 1/4 x 9 1/8 2 color • Paperback $16.95 ISBN: 978-1-55832-115-1
2 color • Paperback $17.95 ISBN: 978-1-55832-362-9 ISBN: 978-1-55832-169-4 Paperback $27.95
ISBN: 978-1-55832-156-4 2 color • Paperback $17.95 ISBN: 978-1-55832-201-1
ISBN: 978-1-55832-233-2 ISBN: 978-1-55832-721-4
ISBN: 978-1-55832-203-5

Bestseller! Bestseller! Bestseller! Bestseller!

Not Your Mother’s®
Slow Cooker Cookbook
Beth Hensperger and
Julie Kaufmann
528 pages • 8 x 9
2 color • Paperback $18.95
ISBN: 978-1-55832-245-5
Not Your Mother’s®
Slow Cooker Recipes
for Two
Beth Hensperger
256 pages • 8 x 9
2 color • Paperback $12.95
ISBN: 978-1-55832-341-4
Not Your Mother’s®
Slow Cooker Recipes
for Entertaining
Beth Hensperger and
Julie Kaufmann
480 pages • 8 x 9
2 color with photo insert
Paperback $19.95
ISBN: 978-1-55832-312-4
Not Your Mother’s®
Slow Cooker Fresh from the Twelve Months of The Vegetarian Meat & One-Dish Vegetarian
Family Favorites Vegetarian Slow Cooker Monastery Salads Potatoes Cookbook Meals
Beth Hensperger
Robin Robertson Brother Victor-Antoine Robin Robertson Robin Robertson
272 pages • 8 x 9
288 pages • 7 1/4 x 9 1/8 d’Avila-Latourrette 368 pages • 8 x 9 1/4 208 pages • 7 1/4 x 9 1/8
2 color
2 color • Paperback $14.95 272 pages • 8 x 9 1/4 2 color • Paperback $20.95 Paperback $14.95
Paperback $14.95
ISBN: 978-1-55832-256-1 2 color • Paperback $14.95 ISBN: 978-1-55832-205-9 ISBN: 978-1-55832-370-4
ISBN: 978-1-55832-409-1 ISBN: 978-1-55832-332-2

10 The Harvard Common Press • www.harvardcommonpress.com

To order, call 888-657-3755 11
barbecue and grilling cookbooks barbecue and grilling cookbooks
Bestseller! Bestseller! Bestseller! Bestseller!

Get back to barbecue basics with the 25 Essentials series!

These simple, comprehensive guides are like a breath of fresh air in a category crowded with huge, encyclo-
pedic grilling and barbecue books that are often more overwhelming than helpful. In 25 techniques, each with
a recipe and color photo to demonstrate, these books show readers all they need to know to master Grilling,
Smoking, Planking, and Grilling Fish. Written by experts and including dishes such as Grilled Crab Cakes with
Chili-Lime Sauce, Brown Sugar–Brined Turkey Breast, Planked Salmon with Herbed Mustard Slather, and Grilled
Pineapples and Bananas with Lemonade Glaze, it’s easy and delicious to master each method. The easy-to-use
lay-flat spiral binding and $12.95 price make this series truly essential!
The New Gas Grill Paul Kirk’s Championship
The New Vegetarian Grill Paul Kirk’s Championship
Gourmet Barbecue Sauces
Andrea Chesman Barbecue
Paul Kirk
352 pages • 7 1/4 x 9 1/8 A. Cort Sinnes Paul Kirk
272 pages • 5 x 8 1⁄2
2 color • Paperback $16.95 384 pages • 7 1/4 x 9 1/8 480 pages • 8 x 9 1/4
2 color • Paperback $12.95
ISBN: 978-1-55832-362-9 2 color • Paperback $16.95 2 color • Paperback $18.95
ISBN: 978-1-55832-125-0
ISBN: 978-1-55832-282-0 ISBN: 978-1-55832-242-4

Bestseller!

Smoke & Spice

25 Essentials:
Techniques for Grilling
Ardie A. Davis
128 pages • 7 x 7
4 color with photographs
Paper-over-boards with
covered spiral binding $12.95
ISBN: 978-1-55832-392-6
25 Essentials:
Techniques for Smoking
Ardie A. Davis
128 pages • 7 x 7
4 color with photographs
Paper-over-boards with
covered spiral binding $12.95
ISBN: 978-1-55832-393-3
25 Essentials:
Techniques for Planking
Karen Adler and Judith Fertig
128 pages • 7 x 7
4 color with photographs
Paper-over-boards with
covered spiral binding $12.95
ISBN: 978-1-55832-668-2
This perennial best-
25 Essentials:
seller by Cheryl and Bill
Techniques for Grilling Fish
Karen Adler and Judith Fertig
Jamison has sold more
128 pages • 7 x 7 than 750,000 copies!
4 color with photographs
Paper-over-boards with
covered spiral binding $12.95
ISBN: 978-1-55832-669-9

Sublime Smoke Born to Grill Smoke & Spice

Cheryl and Bill Jamison
400 pages • 7 1/4 x 9 1/8
2 color
Paperback $18.95
ISBN: 978-1-55832-292-9
Cheryl and Bill Jamison
512 pages • 7 1/4 x 9 1/8
2 color
Paperback $18.95
ISBN: 978-1-55832-291-2
Cheryl and Bill Jamison
496 pages • 7 1/4 x 9 1/8
2 color
Paperback $16.95
ISBN: 978-1-55832-262-2

A full-color The BBQ Queens’ Big

photograph A delicious recipe BBQ Bash Weeknight Grilling with Book of Barbecue Fish & Shellfish, Grilled
accompanies demonstrates Karen Adler and Judith Fertig the BBQ Queens Karen Adler and Judith Fertig & Smoked
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baking and dessert cookbooks baking and dessert cookbooks
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Bread baking at its best

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The Birthday Cake Book
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fabulous 50-recipe series fabulous 50-recipe series
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international cookbooks regional american cookbooks
Now in Hardcover!

A culinary tour of South America

South American cuisine remains one of the world’s best-kept secrets, and The South
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Clifford A. Wright
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John Mariani and Galina Mariani
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Eula Mae Doré and
Marcelle Bienvenu
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Jinx and Jefferson Morgan
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Dave Lowry
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Hiroko Shimbo
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Crazy for Crab
Fred Thompson
200 pages • 8 x 8
4 color with photographs
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Sweet Preserves
Linda Ziedrich
384 pages • 7 1/4 x 9 1/8
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Biker Billy’s HOG Wild
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Bill Hufnagle
336 pages • 6 x 9 • 2 color
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Starting a Small
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21
author index author index

Jennifer Felicia Abadi Paul Abercrombie is Judith Fertig Dave Lowry Questions & Answers with Robin Robertson
A Fistful of Lentils, 18 the author of All-American Desserts, 14 The Connoisseur’s Guide to Sushi, 18 Lucy Vaserfirer, author of Fresh from the Vegetarian
Prairie Home Breads, 19 Seared to Perfection Slow Cooker, 11
Organic, Shaken and
Paul Abercrombie Stirred, the first book
Prairie Home Cooking, 19 Waldy Malouf with Molly Finn One-Dish Vegetarian Meals, 11
Organic, Shaken and Stirred, 9 The Hudson River Valley Cookbook, 19 Vegan Planet, 11
devoted entirely to Ken Haedrich Q: Why did you decide to The Vegetarian Meat & Potatoes
Pam Abrams the subject of or- Apple Pie Perfect, 9, 15 John Mariani and write a book about searing? Cookbook, 8, 11
Gadgetology, 20 Pie, 8, 15
ganic cocktails. The
Soup Makes the Meal, 8, 20 Galina Mariani A: As a cooking teacher I Sally Sampson
book has recently appeared in The Italian-American Cookbook, 19
Karen Adler and noticed that, while they have Party Dips!, 17
Entertainment Weekly, Hallie Harron Party Nuts!, 9, 17
Judith Fertig TheKitchn.com, TastingTable. Cheese Hors d’Oeuvres, 17 Christie Matheson a pretty decent grasp on
25 Essentials: Techniques for Grilling Salty Sweets, 15
Fish, 12 com, and BlackBookMag.com, Not Your Mother’s® Fondue, 5 cooking techniques such as Liz Scott
sautéing and stir-frying, most The Sober Kitchen, 20
25 Essentials: Techniques for Planking, 12 and in December 2008 Paul Hallie Harron and Frank McClelland and
BBQ Bash, 13 home cooks don’t “get” sear-
The BBQ Queens’ Big Book of
appeared as a judge in the Shelley Sikora Christie Matheson ing. When a recipe says to
Hiroko Shimbo
Barbecue, 13 Shake Your Way to Brazil with Tomatoes & Mozzarella, 20 Wine Mondays, 9 The Japanese Kitchen, 18
“brown” something, they just
Fish & Shellfish, Grilled & Smoked, 13 Cuca Fresca Cachaça Cocktail
Weeknight Grilling with the BBQ Challenge in Chicago. He lives Mary Lou Heiss Michael McLaughlin cook it until it’s gray. Well, A. Cort Sinnes
Queens, 13 Green Tea, 16 The Southwestern Grill, 19 gray food tastes . . . gray. The The New Gas Grill Gourmet, 13
in Tampa, Florida. To learn
point of searing is to build
Colman Andrews more, visit his blog at Beth Hensperger Dan Miller Fred Thompson
Starting a Small Restaurant, 20 flavor. It’s doubly important Crazy for Crab, 19
Catalan Cuisine, 18 organicshakenandstirred.com. The Best Quick Breads, 14
The Bread Lover’s Bread Machine because it’s the first step in Hot Chocolate, 9, 16
Teresa Barrenechea Cookbook, 8, 10 Debbie Moose braising, roasting, and sauce Iced Tea, 16
Not Your Mother’s® Microwave Deviled Eggs, 17 Lemonade, 16
with Mary Goodbody making.
Cookbook, 5, 10 Fan Fare, 9
The Basque Table, 18
Ardie A. Davis is an award- Not Your Mother’s® Slow Cooker Q: What’s your Lucy Vaserfirer
Steve Brill winning barbecue expert Family Favorites, 5, 10 Jinx and Jefferson Morgan advice to someone
Seared to Perfection, 3
Not Your Mother’s® Slow Cooker The Sugar Mill Caribbean
The Wild Vegan Cookbook, 11 and the founder of Recipes for Two, 4, 8, 10 Cookbook, 18 learning to sear for James Villas
Greasehouse Not Your Mother’s® Weeknight the first time? Biscuit Bliss, 14
Lora Brody University—the Cooking, 5 Grace Parisi Crazy for Casseroles, 8
The Cape Cod Table, 19
fabled institution Get Saucy, 8, 20 A: Do your prep,
Beth Hensperger and both physically and Dede Wilson
Lauren Chattman behind the coveted Diane Phillips A Baker’s Field Guide to
Icebox Cakes, 15 Julie Kaufmann mentally. Read through the
degree of Ph.B., or Not Your Mother’s Slow Cooker
® Happy Holidays from the . . . Chocolate Chip Cookies, 14
Icebox Desserts, 15 entire recipe at least once so . . . Christmas Cookies, 14
Icebox Pies, 15
doctor of barbe- Cookbook, 4, 10 Diva of Do-Ahead, 9
Not Your Mother’s® Slow Cooker The Perfect Basket, 20 that you know where you’re . . . Cupcakes, 14
Mom’s Big Book of Baking, 15 cue philosophy. (The rigor- . . . Holiday Candy & Confections, 14
Recipes for Entertaining, 4, 10 Perfect Party Food, 9 headed and assemble all of
Mom’s Big Book of Cookies, 15 ous “degree program” is now The Ultimate Rice Cooker The Soup Mix Gourmet, 20 The Birthday Cake Book, 15
overseen by the Kansas City Cookbook, 8, 10 The Ultimate Rotisserie Cookbook, 10 your equipment and ingredi- Truffles, 17
Andrea Chesman Barbecue Society.) Sporting You’ve Got It Made, 8 ents before getting started.
The New Vegetarian Grill, 11, 13
Bill Hufnagle You just won’t have time to do Victoria Wise
The Roasted Vegetable, 11 a bowtie and a bowler hat,
Biker Billy’s HOG Wild on a Harley Brian Preston-Campbell these things once you put the
The Pressure Cooker Gourmet, 10
Ardie judges on the barbe-
Brother Victor-Antoine Cookbook, 20 and Jerry Errico pan to the fire.
cue circuit under the moniker Cool Waters, 16 Clifford A. Wright
d’Avila-Latourrette Remus Powers, Ph.B. He was Cheryl and Bill Jamison Real Stew, 8, 18
Twelve Months of Monastery Salads, 11 Q: What was the best part of Some Like It Hot, 18
named a Kansas City Barbe- The Border Cookbook, 19 A.J. Rathbun writing Seared to Perfection?
Born to Grill, 13 Champagne Cocktails, 6
Ardie A. Davis cue Legend by The Kansas The Rancho de Chimayó Cook- Ellen Wright
Dark Spirits, 7
25 Essentials: Techniques for Grilling, 12 City Star in 2003; he also book, 19 Good Spirits, 7
A: Getting creative. It was re- Around the Table, 20
25 Essentials: Techniques for Smoking, 12 writes a monthly column in Smoke & Spice, 13 In Their Cups, 7 ally exciting and challenging
the National Barbecue News Sublime Smoke, 13 Luscious Liqueurs, 7, 16 to dream up new recipes. And Linda Ziedrich
Brooke Dojny and The Kansas City Bullsheet.
Texas Home Cooking, 19 Party Drinks!, 7, 16
testing and eating all of the
The Joy of Jams, Jellies, and Other
The New England Cookbook, 19 Party Snacks!, 9, 17 Sweet Preserves, 8, 20
Ardie lives with his wife, Maria Baez Kijac Wine Cocktails, 7, 16 recipes was pretty good, too! The Joy of Pickling, 8, 20
Eula Mae Doré and Gretchen, in the Kansas City The South American Table, 18
A.J. Rathbun and Q: What are you doing when
Marcelle Bienvenu area.
Eula Mae’s Cajun Kitchen, 19 Paul Kirk Jeremy Holt you’re not searing?
Paul Kirk’s Championship Barbe-
Double Take, 11 and back cover
Didi Emmons cue, 13 A: I’m braising, grilling, and
Paul Kirk’s Championship Barbecue
Vegetarian Planet, 11 frying!
Sauces, 13

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Shrimp and Grits