harvard common press' fall 2010 cookbook catalog
TRANSCRIPT
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8/9/2019 Harvard Common Press' Fall 2010 Cookbook Catalog
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The Harvard Common PressFall 2010 Cookbook Catalog
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8/9/2019 Harvard Common Press' Fall 2010 Cookbook Catalog
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ble of contents
The Harvard Common Press www.harvardcommonpress.com
new for fall
To order, call 888-657-37
w for fall 2010 27
Seared to Per fect ion 23
Not Your Mothers Fondue 45
Champagne Cocktai ls 6
n Their Cups 7
ckl ist by category 821
al l and holiday favorites 89
appliance 10
vegetarian 11
barbecue and gril ling 1213
bak ing and dessert s 1415
abulous 50-recipe series 1617
egional american and international 1819
pecial topics and culinary reference 20
ards information 21
ering i nformation 21
stom publishing information 21
hor i ndex 2223
nt cover photographs by Jerry Errico (left) and
ce Oudkerk-Pool (right)
Recipes include:> Rib-Eye Steaks with Caramelized Onions
> Pesto-Crusted Rack of Lamb
> Scallops with Carrot-Ginger Emulsion
> The Perfect Burger
> Pork Chops with Brandy-MustardCream Sauce
> Duck Breasts with Blackberry-Port Sauce
> Tofu with Vegetables and Peanut Sauce
> Pineapple with Vanilla Ice Creamand Coconut-Caramel Sauce
From the introduction:
Searing is ideal for todays busy home cooks. Its the tech-
nique to keep in mind when you nd yourself in the grocery
store at 6:00 p.m., after work, wondering, Whats 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.
Seared to PerfectionThe Simple Art o Sealing in Flavor
by Lucy Vaserrer
How do chefs get a crunchy crust and juicy interior on steaks,
chops, and sh? 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
cooks gray, rather than brown food, so its mushy inside and out. But,
as Vaserrer shows, proper searing requires minimal effort and equip-
ment (a saut 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 dont turn it over until it releases easily from the pan; remove
and let the food rest while making a pan sauce. Its 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 Nioise, and CaramelizedApples. And, since no one can live by seared food alone, there are also
recipes for potato gratin, rice noodle salad, creamed spinach, and other
side dishes. With Seared to Perfection, its easy and delicious to master
this simple technique at home!
Lucy Vaserfrer is a chef-instructor who has taught at numerouscooking 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 rst book.
October
160 pages 7 14 x 918
2 color
Hardcover: $18.95
ISBN: 978-1-55832-398-8
This marinated steak, with the avor of sherry shining
through, is tasty served hot, but it can also be served
warm or even chilled over lightly dressed salad greens;
the steak elevates a salad from simple to spectacular.
Make steak sandwiches with the leftovers.
Serves 4
2 tablespoons sherry
2 tablespoons soy sauce
2 tablespoons honey
2 cloves garlic, minced
Generous pinch of red pepper akes, to your taste
Freshly ground black pepper to taste
1 ank steak, weighing 1 to 112 pounds
2 tablespoons canola oil
1 Combine the sherry, soy sauce, honey, garlic, redpepper akes, and black pepper in a large zipper-top
plastic bag. Add the steak and turn to coat. Seal the
bag, letting out all the air. Marinate the steak fo
least 2 hours, or up to 24 hours, in the refrigera
2 Remove the steak from the marinade and set aroom temperature for about 30 minutes. Disca
marinade.
3 Pat the steak dry with paper towels. Heat a largheavy saut pan over medium-high heat until v
hot but not smoking. Add the oil and swirl to c
bottom of the pan. Add the steak and cook wi
out disturbing for 3 to 4 minutes, or until it relfrom the pan and is crusty and brown. Using to
turn the steak over and continue to cook over
dium-high heat for another 3 to 4 minutes, or
it reaches the desired doneness. Moisture will j
begin to accumulate on the surface of the stea
it is medium-rare. Remove the steak to a plate,
with foil to keep warm, and allow to rest for 8
minutes.
4 Slice the steak thinly against the grain. Arrange
slices on individual plates and serve immediate
Sherry-GarlicFlank Steak
place an order or nd a rep in your
a, just call us at 888-657-3755, or email
ers@harvardcommonpresscom
mplete ordering information can bend on page 21
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8/9/2019 Harvard Common Press' Fall 2010 Cookbook Catalog
3/13
ew for fall 2010
The Harvard Common Press www.harvardcommonpress.com
new for fall
To order, call 888-657-37
Not Your Mothers
Slow Cooker Recipesfor EntertainingBeth Hensperger andJulie Kaufmann480 pages 8 x 92 color with photo insertPaperback $19.95ISBN: 978-1-55832-312-4
Your Mothers
w Cooker CookbookHensperger andKaufmann
pages 8 x 9or
erback $18.95: 978-1-55832-245-5
Not Your Mothers
Slow Cooker
Recipes for TwoBeth Hensperger256 pages 8 x 92 colorPaperback $12.95ISBN: 978-1-55832-341-4
ore books in our best-selling Not Your Mothers series
or a special effect, oat additional
ini marshmallows on top of the
ndue when serving it. This is great
make for a Halloween party when
isk evening temperatures bring hot
ky chocolate to mind.
erves 4 (Makes 2 cups)
ondue Pot: Medium
ppers: Girl Scout Thin Mints, sweet
scuits, wafer cookies
3 ounces marshmallows
114 cups dark mint chocolatechips
12 cup evaporated milk
2 tablespoons unsalted butter
1 tablespoon malted milk powder
Pinch of salt
12 cup half-and-half
3 tablespoons peppermint
schnapps
12 cup nely chopped toasted
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 issmooth.
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.
Malted PeppermintPatty Fondue
Also pictured: German Beer Fondue (middle), and Caramel Rum Fondue (bottom)
Not Your Mothers FondueFresh, Delicious, and Wholesome Main Dishes, Snack s, Sides, Desserts, and More
by Hallie Harron
Savory or sweet, fondue is a perennial favorite that has been enjoy-
ing renewed popularity in recent years, and its easy to see why:
Fondue is fun, simple, and inexpensive to make at home. In Not
Your Mothers Fondue, the rst full-color book in our best-selling Not Your
Mothers series, Hallie Harron puts a contemporary spin on this classic
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, Smores Fondue, White Chili Con
Queso Fondue, Classic Swiss Cheese Fondue, and Fall Cider Fondue are
just a few of the tempting recipes readers will nd 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,ingredients, and fondue-making and -serving techniques. This book will
have readers digging out their fondue pots or investing in new models,
eager to invite friends over and rediscover this enjoyable, no-hassle way
of creating a delicious meal or dessert.
Hallie Harron is a professional chef and restaurant consul-tant. She is author of Cheese Hors dOeuvres 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.
September208 pages 8 x 9
4 color with photos
Hardcover $24.95
ISBN: 978-1-55832-439-8
Paperback $17.95
ISBN: 978-1-55832-438-1
Not Your Mothers
Weeknight CookingBeth Hensperger320 pages 8 x 92 color with photo insertPaperback $14.95ISBN: 978-1-55832-368-1
Not Your Mothers
Slow Cooker Family FavoritesBeth Hensperger272 pages 8 x 92 colorPaperback $14.95ISBN: 978-1-55832-409-1
Not Your Mothers
Microwave CookbookBeth Hensperger336 pages 8 x 92 colorHardcover $22.95ISBN: 978-1-55832-418-3Paperback $14.95ISBN: 978-1-55832-419-0
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8/9/2019 Harvard Common Press' Fall 2010 Cookbook Catalog
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ew for fall 2010
The Harvard Common Press www.harvardcommonpress.com
new for fall
To order, call 888-657-37
erves 2
Ice cubes
3 ounces gin
1 ounce anisette
1 ounce freshly squeezed lime juice
Chilled brut Champagne
Fill a cocktail shaker halfway full with ice
cubes. Add the gin, anisette, and lime
juice. Shake while smiling.
Strain into two ute glasses and ll each
almost to the rim with chilled Cham-
pagne. Serve immediately.
Note: Anisette is, as you might guess, an
nise-avored liquor, one thats a bit sweet
nd that you should be able to nd at your
cal liquor store. Or check online.
tober
pages 5 12 x 834
olor with photos
dcover: $12.95
N: 978-1-55832-426-8
Champagne Cocktails50 Cork-Popping Concoctions and Scintillating Sparklers
A.J. Rathbun
Champagne 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 Crmant, 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 ros 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.
A.J. Rathbun is a freelance food and entertaining writer. Hiswork has appeared in numerous national publications, including
Every Day with Rachael Ray and Wine Enthusiast. He is the
author of the IACP Awardwinning Good Spirits, as well as
Wine Cocktails, Luscious Liqueurs, Party Snacks!, and Par-
ty Drinks!, and is the coauthor of Double Take. He lives in
Seattle, Washington. To learn more, visit Rathbuns website at
www.ajrathbun.com.
Esteem
Blue Train
A Rose is a Ros
Good SpiritsA.J. Rathbun
496 pages 5 14 color with phoHardcover $29.ISBN: 978-1-558
Luscious LiqueursA.J. Rathbun
96 pages 5 12 x 83/4
4 color with photographsHardcover $12.95ISBN: 978-1-55832-380-3
Party Drinks!A.J. Rathbun
96 pages 5 12 x 83/4
4 color with photographsHardcover $12.95ISBN: 978-1-55832-273-8
Wine CocktailsA.J. Rathbun
96 pages 5 12 x 83/4
4 color with photographsHardcover $12.95ISBN: 978-1-55832-407-7
Dark SpiritsA.J. Rathbun288 pages 5 12 x 9
144 color with photographsHardcover $22.95ISBN: 978-1-55832-427-5
October
128 pages 5 x 7
Paperback: $9.95
ISBN: 978-1-55832-666-8
In Their CupsAn Anthology of Poems About Drinking Places, Drinks, and Drinkers
Edited by A.J. Rathbun
Every beer, wine, and mixed-drink lover will want a copy of this unique
collection of poems about drinking, drinkers, bars, and bartenders, ed-
ited by master mixologist and poet A.J. Rathbun. The cocktail revolution
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.
Bottoms up! More cocktail books from A.J. Rathbun
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.
Its a literate affair, but one thats 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
the top of their voices, those thinking seriously about their subject, those who
are on an early round, and those who know it might just be their last sip. Its a
place where all are welcome, a place youll want to inhabit with friends.
From the introduction:
An anthology of poems about
drinking places, drinks, and drin
Edited by
A.J. Rathbun
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8/9/2019 Harvard Common Press' Fall 2010 Cookbook Catalog
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To order, call 888-657-37
l and holiday favorites
ouve Got It Madeane Phillips
6 pages 7 1/4 x 91/8
colorperback $14.95BN: 978-1-55832-351-3
Crazy for CasserolesJames Villas
384 pages 8 x 9 1/42 color Paperback $18.95ISBN: 978-1-55832-217-2
The Ultimate Rice
Cooker CookbookBeth Hensperger andJulie Kaufmann
352 pages 7 1/4 x 91/8
2 color Paperback $17.95ISBN: 978-1-55832-203-5
Bestseller!
The Bread Lovers
Bread Machine CookbookBeth Hensperger
656 pages 8 x 9 1/42 color Paperback $21.95ISBN: 978-1-55832-156-4
Bestseller!
PieKen Haedrich656 pages 8 x 92 color with photo insertPaperback $27.95ISBN: 978-1-55832-254-7
Bestseller!
e Joy of Pickling,
evised Editionda Ziedrich
2 pages 7 1/4 x 91/8
olor Paperback $18.95BN: 978-1-55832-375-9
Bestseller!
The Joy of Jams,
Jellies, and Other
Sweet PreservesLinda Ziedrich
384 pages 7 1/4 x 91/8
2 color Paperback $17.95ISBN: 978-1-55832-406-0
Real StewClifford A. Wright
400 pages 8 x 9 1/42 color Paperback $18.95ISBN: 978-1-55832-199-1
Get SaucyGrace Parisi
448 pages 8 x 9 1/42 color Paperback $17.95ISBN: 978-1-55832-237-0
Soup Makes the MealKen Haedrich
272 pages 7 1/4 x 91/8
2 color Paperback $18.95ISBN: 978-1-55832-187-8
Not Your Mothers
Slow Cooker Recipes
for TwoBeth Hensperger256 pages 8 x 92 color Paperback $12.95ISBN: 978-1-55832-341-4
Bestseller!
he Vegetarian Meat
Potatoes Cookbookbin Robertson
8 pages 8 x 9 1/4color Paperback $20.95BN: 978-1-55832-205-9
Happy Holidays from
the Diva of Do-AheadDiane Phillips320 pages 7 x 82 color with photo insertPaperback $14.95ISBN: 978-1-55832-321-6
Perfect Party FoodDiane Phillips
704 pages 8 x 9 1/44 color with illustrationsPaperback $27.95ISBN: 978-1-55832-260-8
Wine MondaysFrank McClelland andChristie Matheson
224 pages 7 1/4 x 91/8
2 color with photo insertHardcover $24.95ISBN: 978-1-55832-377-3
Apple Pie PerfectKen Haedrich272 pages 8 x 92 color with photo insertPaperback $19.95ISBN: 978-1-55832-225-7
Party Snacks!A.J. Rathbun
96 pages 5 12 x 83/4
4 color with photographsHardcover $12.95ISBN: 978-1-55832-347-6
Party Nuts!Sally Sampson
96 pages 5 12 x 83/4
4 color with photograHardcover $12.95ISBN: 978-1-55832-24
Bestselle
Hot ChocolateFred Thompson
96 pages 5 12 x 83/4
4 color with photographsHardcover $12.95ISBN: 978-1-55832-290-5
Organic, Shaken
and StirredPaul Abercrombie
176 pages 5 1/2 x 91/4
4 color with photograHardcover $19.95ISBN: 978-1-55832-436
Stock up on a great selection of seasonal tit
As the days grow shorter and the weather grows colder, we turn to family, friendfood to brighten our days. The books on this spread feature recipes for deliciousdishes for holiday gatherings as well as hearty comfort foods that are great any tImpress dinner guests with an elegant menu of food and wine pairings (Wine Moor settle in for a low-key afternoon of watching football with a plate of Teriyaki T
Wings (Fan Fare). Warm up with a piping hot plate of Three-Cheese Macaroni Ca(Crazy for Casseroles) or a mug of Raspberry Hot Chocolate (Hot Chocolate). Stiing for a taste of summer? The Joy of Jams, Jellies, and Other Sweet Preserves aJoy of Pickling offer simple instructions for preserving the seasons fruits and vegFan Fare
Debbie Moose
176 pages 7 1/4 x 91/8
2 colorPaper-over-boards $14.95ISBN: 978-1-55832-338-4
fall and holiday favo
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To order, call 888-657-37
The Pressure Cooker
GourmetVictoria Wise
368 pages 7 1/4 x 91/8
2 color Paperback $16.95ISBN: 978-1-55832-201-1
The Ultimate Rotisserie
CookbookDiane Phillips
368 pages 7 1/4 x 91/8
2 color Paperback $17.95ISBN: 978-1-55832-233-2
e Bread Lovers
ead Machine Cookbookth Hensperger
6 pages 8 x 9 1/4olor Paperback $21.95
BN: 978-1-55832-156-4
Bestseller!
The Ultimate Rice
Cooker CookbookBeth Hensperger andJulie Kaufmann
352 pages 7 1/4 x 91/8
2 color Paperback $17.95ISBN: 978-1-55832-203-5
ot Your Mothers
ow Cooker Cookbookth Hensperger andlie Kaufmann8 pages 8 x 9color Paperback $18.95BN: 978-1-55832-245-5
Bestseller!
Not Your Mothers
Slow Cooker Recipes
for TwoBeth Hensperger256 pages 8 x 92 color Paperback $12.95ISBN: 978-1-55832-341-4
Bestseller!
Not Your Mothers
Slow Cooker Recipes
for EntertainingBeth Hensperger andJulie Kaufmann480 pages 8 x 92 color with photo insertPaperback $19.95ISBN: 978-1-55832-312-4
Bestseller!
ppliance cookbooks
espite the best intentions, sometimes there just arent enough hours in the day to
epare a wholesome, delicious meal from scratch. On those busy days, appliances
ch as rice cookers, slow cookers, and microwave ovens are ready and waiting to
me to the rescue! Whether you prefer to assemble ingredients in the slow cooker on
ur way out the door in the morning and return to a piping hot dinner, or to whip up
dish in the microwave at meal time, these books are here to help. Written by experts,
ese books are packed with appealing recipes designed specically for each appli-
ce and thorough introductions that explain how to get the best out of your kitchen
ppliances. They are the key to answering the question Whats for dinner?
eat recipes for time-saving kitchen appliances!
Not Your Mothers
Slow Cooker
Family FavoritesBeth Hensperger272 pages 8 x 92 colorPaperback $14.95ISBN: 978-1-55832-409-1
Not Your Mothers
Microwave CookbookBeth Hensperger336 pages 8 x 9 2 colorHardcover $22.95ISBN: 978-1-55832-418-3Paperback $14.95ISBN: 978-1-55832-419-0
vegetarian cookbo
Fresh from the
Vegetarian Slow CookerRobin Robertson
288 pages 7 1/4 x 91/8
2 color Paperback $14.95ISBN: 978-1-55832-256-1
Bestseller!
Vegetarian PlanetDidi Emmons
576 pages 7 1/4 x 91/8
2 color Paperback $24.95ISBN: 978-1-55832-115-1
Bestseller!
The Vegetarian Meat &
Potatoes CookbookRobin Robertson
368 pages 8 x 9 1/42 color Paperback $20.95ISBN: 978-1-55832-205-9
Twelve Months ofMonastery SaladsBrother Victor-Antoine
dAvila-Latourrette
272 pages 8 x 9 1/42 color Paperback $14.95
ISBN: 978-1-55832-332-2
The Roasted VegetableAndrea Chesman
240 pages 7 1/4 x 91/8
2 color Paperback $14.95ISBN: 978-1-55832-169-4
One-Dish Vegetar
MealsRobin Robertson
208 pages 7 1/4 x 91/
Paperback $14.95ISBN: 978-1-55832-370
The New Vegetarian GrillAndrea Chesman
352 pages 7 1/4 x 91/8
2 color Paperback $16.95ISBN: 978-1-55832-362-9
Bestseller!
No meat? No problem!
There is something to satisfy every diet in the books onthis page. In Vegan Planetand The Wild Vegan Cook-
book, vegans will nd hundreds of creative and tastyrecipes that t their lifestyle. The New Vegetarian Grilland Fresh from the Vegetarian Slow Cookerprove thatthese cooking methods arent just for meat-eaters, andTheVegetarian Meat & Potatoes Cookbook is packedwith recipes for hearty, comforting vegetarian fare.For anyone whos faced the challenge of cooking for a
mixed household of omnivores and vegetarians, Dou-
ble Take shows how easy it is to create two versions ofthe same dish and bring harmony back to the table.
Vegan PlanetRobin Robertson
592 pages 7 1/4 x 91/
2 color Paperback $2ISBN: 978-1-55832-211
Mor
10Cop
The Wild Vegan
CookbookWildman Steve Brill
528 pages 7 7/8 x 9Paperback $27.95ISBN: 978-1-55832-72
Double TakeA.J. Rathbun and Jeremy Holt
240 pages 7 1/4 x 91/8
2 color Paperback $16.95ISBN: 978-1-55832-424-4
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To order, call 888-657-37
25 Essentials:Techniques for SmokingArdie A. Davis128 pages 7 x 74 color with photographsPaper-over-boards withcovered spiral binding $12.95ISBN: 978-1-55832-393-3
Essentials:
echniques for Grillingdie A. Davis8 pages 7 x 7color with photographsper-over-boards withvered spiral binding $12.95BN: 978-1-55832-392-6
Get back to barbecue basics with the 25 Essentials series!
A full-color
photograph
accompanies
every recipe!
A delicious recipedemonstrates
each technique!
ese simple, comprehensive guides are like a breath of fresh air in a category crowded with huge, encyclo-
dic grilling and barbecue books that are often more overwhelming than helpful. In 25 techniques, each with
ecipe and color photo to demonstrate, these books show readers all they need to know to master Grilling,
moking, Planking, and Grilling Fish. Written by experts and including dishes such as Grilled Crab Cakes with
ili-L ime Sauce, Brown SugarBrined Turkey Breast, Planked Salmon with Herbed Mustard Slather, and Grilled
neapples and Bananas with Lemonade Glaze, its easy and delicious to master each method. The easy-to-use
y-at spiral binding and $12.95 price make this series truly essential!
25 Essentials:Techniques for PlankingKaren Adler and Judith Fertig128 pages 7 x 74 color with photographsPaper-over-boards withcovered spiral binding $12.95ISBN: 978-1-55832-668-2
25 Essentials:Techniques for Grilling FishKaren Adler and Judith Fertig128 pages 7 x 74 color with photographsPaper-over-boards withcovered spiral binding $12.95ISBN: 978-1-55832-669-9
arbecue and grilling cookbooks barbecue and grilling cookb
Smoke & SpiceCheryl and Bill Jamison
496 pages 7 1/4 x 91/8
2 colorPaperback $16.95ISBN: 978-1-55832-262-2
Fish & Shellsh, G
& SmokedKaren Adler and Judit
416 pages 7 1/4 x 91/8
2 colorPaperback $18.95ISBN: 978-1-55832-181
The BBQ Queens Big
Book of BarbecueKaren Adler and Judith Fertig
480 pages 8 x 9 1/42 colorPaperback $18.95ISBN: 978-1-55832-297-4
Weeknight Grilling with
the BBQ QueensKaren Adler and Judith Fertig
256 pages 7 1/4 x 91/8
2 colorPaperback $14.95ISBN: 978-1-55832-314-8
BBQ BashKaren Adler and Judith Fertig
256 pages 7 1/4 x 91/8
2 color with photo insertHardcover $29.95ISBN: 978-1-55832-348-3Paperback $16.95ISBN: 978-1-55832-349-0
Paul Kirks Championship
BarbecuePaul Kirk
480 pages 8 x 9 1/42 color Paperback $18.95ISBN: 978-1-55832-242-4
Bestseller!
Paul Kirks Champ
Barbecue SaucesPaul Kirk
272 pages 5 x 8 122 color Paperback $ISBN: 978-1-55832-125
Bestseller!
The New Vegetarian GrillAndrea Chesman
352 pages 7 1/4 x 91/8
2 color Paperback $16.95ISBN: 978-1-55832-362-9
Bestseller!
The New Gas Grill
GourmetA. Cort Sinnes
384 pages 7 1/4 x 91/8
2 color Paperback $16.95ISBN: 978-1-55832-282-0
Bestseller!
Sublime SmokeCheryl and Bill Jamison
400 pages 7 1/4 x 91/8
2 colorPaperback $18.95ISBN: 978-1-55832-292-9
Born to GrillCheryl and Bill Jamison
512 pages 7 1/4 x 91/8
2 colorPaperback $18.95ISBN: 978-1-55832-291-2
Bestseller!
Smoke & SpThis perennial be
seller by Cheryl
Jamison has sold
than 750,000 co
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8/9/2019 Harvard Common Press' Fall 2010 Cookbook Catalog
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4The Harvard Common Press www.harvardcommonpress.com
To order, call 888-657-37
aking and dessert cookbooks
Bakers Field Guide to
oliday Candy & Confectionsede Wilson
6 pages 6 12 x 101/8
color with photographs Paper-over-ards with covered spiral binding $17.95
BN: 978-1-55832-309-4
A Bakers Field Guide
to Chocolate Chip CookiesDede Wilson
176 pages 6 12 x 101/8
4 color with photographs Paper-over-boards with covered spiral binding $17.95ISBN: 978-1-55832-295-0
A Bakers Field Guide
to CupcakesDede Wilson
164 pages 6 12 x 101/8
4 color with photographs Paper-over-boards with covered spiral binding $18.95ISBN: 978-1-55832-323-0
Bestseller!
Biscuit BlissJames Villas
160 pages 8 x 8 1/42 color with photo insertPaperback $16.95ISBN: 978-1-55832-223-3
ll-American Dessertsdith M. Fertig
44 pages 8 x 9 1/4color Paperback $18.95BN: 978-1-55832-191-5
A Bakers Field Guide to
Christmas CookiesDede Wilson
176 pages 6 12 x 101/8
4 color with photographs Paper-over-boards with covered spiral binding $18.95ISBN: 978-1-55832-263-9
Bread baking at its best
Before she turned her considerable talents to adapting recipes of all kinds for the
slow cooker, Beth Hensperger was already a James Beard Awardwinning authority
on another culinary subject: baking bread! A long-time favorite among HCP staf-
ers, The Best Quick Breads is a collection of 150 sweet and savory recipes including
Skillet Cornbread with Walnuts, LemonPoppy Seed Bread, Fresh Apple Coffee
Cake, Sweet Potato Biscuits, and many more. For those occasions when a little
something extra is called for, Hensperger also includes fresh jams, avored syrups,
and sauces.he Best Quick Breadsth Hensperger
00 pages 7 1/4 x 91/8
colorperback $16.95BN: 978-1-55832-171-7
Salty SweetsChristie Matheson144 pages 9 x 84 color with photographsHardcover $19.95ISBN: 978-1-55832-415-2
Icebox CakesLauren Chattman160 pages 8 x 84 color with photographsPaperback with aps $17.95ISBN: 978-1-55832-345-2
Icebox DessertsLauren Chattman168 pages 8 x 84 color with photographsPaperback with aps $17.95ISBN: 978-1-55832-271-4
Icebox PiesLauren Chattman144 pages 8 x 84 color with photographsPaperback with aps $16.95ISBN: 978-1-55832-213-4
Bestseller!
Apple Pie PerfectKen Haedrich272 pages 8 x 92 color with photo insertPaperback $19.95ISBN: 978-1-55832-225-7
PieKen Haedrich656 pages 8 x 92 color with photo insertPaperback $27.95ISBN: 978-1-55832-254-7
Bestseller!
The Birthday Cake BookDede Wilson176 pages 8 x 84 color with photographsPaperback with aps $19.95ISBN: 978-1-55832-382-7
baking and dessert cookb
Moms Big Book of CookieLauren Chattman272 pages 8 x 104 color with photographsPaper-over-boards withcovered spiral binding $21.95ISBN: 978-1-55832-300-1
Moms Big Book of BakingLauren Chattman288 pages 8 x 104 color with photographsPaper-over-boards withcovered spiral binding $21.95ISBN: 978-1-55832-395-7
Bestseller! Bestseller!
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To order, call 888-657-37
bulous 50-recipe series
Party Drinks!A.J. RathbunISBN: 978-1-55832-273-8
Iced TeaFred ThompsonISBN: 978-1-55832-228-8
LemonadeFred ThompsonISBN: 978-1-55832-229-5
ot Chocolateed ThompsonBN: 978-1-55832-290-5
Green TeaMary Lou HeissISBN: 978-1-55832-298-1
Luscious LiqueursA.J. RathbunISBN: 978-1-55832-380-3
Wine CocktailsA.J. RathbunISBN: 978-1-55832-407-7
ourboned ThompsonBN: 978-1-55832-400-8
ool Watersian Preston-CampbellBN: 978-1-55832-384-1
Party Snacks!A.J. RathbunISBN: 978-1-55832-347-6
Party Nuts!Sally SampsonISBN: 978-1-55832-243-1
Bestseller!
Party Dips!Sally SampsonISBN: 978-1-55832-278-3
Cheese Hors dOeuvresHallie HarronISBN: 978-1-55832-371-1
Deviled EggsDebbie MooseISBN: 978-1-55832-272
Bestsell
fabulous 50-recipe s
All books on this spread:
> 96 pages
> 5 12 x 83/4
> gorgeous color photos
> 50 recipes
> jacketed hardcover
> only $1295 retail!
TrufesDede WilsonISBN: 978-1-55832-230-1
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To order, call 888-657-37
ternational cookbooks
Some Like It HotClifford A. Wright
480 pages 7 1/4 x 91/8
2 color Paperback $18.95ISBN: 978-1-55832-269-1
The ConnoisseursGuide to SushiDave Lowry
320 pages 4 3/4 x 81/4
Paperback $14.00ISBN: 978-1-55832-307-0
The Japanese KitchenHiroko Shimbo
528 pages 7 1/4 x 91/8
2 color Paperback $21.95ISBN: 978-1-55832-177-9
atalan Cuisineolman Andrews
2 pages 7 1/4 x 91/8
color Paperback $17.95BN: 978-1-55832-329-2
The Basque TableTeresa Barrenechea withMary Goodbody
240 pages 7 1/4 x 91/8
2 color Paperback $16.95ISBN: 978-1-55832-327-8
A Fistful of LentilsJennifer Felicia Abadi
384 pages 7 1/4 x 91/8
2 color Paperback $16.95ISBN: 978-1-55832-219-6
he Sugar Mill Caribbean
ookbooknx and Jefferson Morgan
2 pages 7 1/4 x 91/8
color Paperback $17.95BN: 978-1-55832-121-2
Real StewClifford A. Wright
400 pages 8 x 9 1/42 color Paperback $18.95ISBN: 978-1-55832-199-1
culinary tour of South America
h American cuisine remains one of the worlds best-kept secrets, and The Southrican Table is an award-winning collection of 450 authentic recipes for everything
m tamales and empanadas that are popular across the continent to specialties thatne individual cuisines, such as Brazils feijoada, the barbecue of Argentina, Chile, and
guay, and the seafood specialties of Ecuador and Colombia. Maria Baez Kijacs land-k work reects a true mix of history and cultures, melding the bounty of the Newld (tomatoes, potatoes, corn, beans, hot peppers) and the cooking traditions ofdigenous peoples with the inuences and culinary heritage of the Conquistadors,an slaves, and immigrants from Italy, Germany, China, and elsewhere. The Southrican Table is an extraordinary and authoritative culinary, cultural, and historicalnicle of this fascinating landscape.
The South
American TableMaria Baez Kijac
496 pages 7 1/4 x 91/8
2 color Hardcover $29.95ISBN: 978-1-55832-248-6
Now in Hardcover!
Eula Maes Cajun KitchenEula Mae Dor andMarcelle Bienvenu
256 pages 7 1/4 x 91/8
2 color Paperback $16.95ISBN: 978-1-55832-372-8
The Cape Cod TabLora Brody
216 pages 8 1/4 x 94 color with photograPaperback with aps $ISBN: 978-1-55832-366
Prairie Home CookingJudith M. Fertig
448 pages 7 1/4 x 91/8
2 color Paperback $16.95ISBN: 978-1-55832-145-8
Texas Home CookingCheryl and Bill Jamison
592 pages 7 1/4 x 91/8
2 color Paperback $24.95ISBN: 978-1-55832-059-8
Prairie Home BreadsJudith M. Fertig
256 pages 7 1/4 x 91/8
2 color Paperback $18.95ISBN: 978-1-55832-172-4
The Italian American
CookbookJohn Mariani and Galina Mariani
464 pages 7 1/4 x 91/8
2 color Paperback $19.95ISBN: 978-1-55832-166-3
The Border CookbookCheryl and Bill Jamison
512 pages 7 1/4 x 91/8
2 color Paperback $21.95ISBN: 978-1-55832-103-8
Crazy for CrabFred Thompson200 pages 8 x 84 color with photograPaperback with aps $ISBN: 978-1-55832-266
The Rancho de
Chimay CookbookCheryl Alters Jamisonand Bill Jamison
144 pages 7 1/4 x 91/8
Paperback $16.95ISBN: 978-1-55832-035-2
The Hudson River Valley
CookbookWaldy Malouf with Molly Finn
336 pages 7 1/4 x 91/8
2 color Paperback $17.95ISBN: 978-1-55832-143-4
The SouthwesternMichael McLaughlin
352 pages 7 1/4 x 91/
2 color Paperback $1ISBN: 978-1-55832-164
The New England
CookbookBrook Dojny
672 pages 7 1/4 x 91/8
2 color Paperback $18.95ISBN: 978-1-55832-139-7
regional american cookb
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0The Harvard Common Press
ordering inform
www.harvardcommonpress.
awards, ordering, and custom publishing inform
Around the TableEllen Wright
240 pages 8 x 9 1/44 color with photographsHardcover $27.95ISBN: 978-1-55832-252-3
pecial topics and culinary reference
arting a Small
estaurantan Miller6 pages 6 x 9perback $16.95BN: 978-1-55832-287-5
The Sober KitchenLiz Scott
496 pages 7 1/4 x 91/8
2 color Paperback $19.95ISBN: 978-1-55832-221-9
Get SaucyGrace Parisi
448 pages 8 x 9 1/42 color Paperback $17.95ISBN: 978-1-55832-237-0
The Soup Mix GourmetDiane Phillips
512 pages 8 x 9 1/42 color Paperback $19.95ISBN: 978-1-55832-209-7
Soup Makes the MealKen Haedrich
272 pages 7 1/4 x 91/8
2 color Paperback $18.95ISBN: 978-1-55832-187-8
ker Billys HOG Wild
n a Harley Cookbookl Hufnagle6 pages 6 x 9 2 colorper-over-boards $19.95BN: 978-1-55832-250-9
Tomatoes & MozzarellaHallie Harron and Shelley Sikora176 pages 8 x 84 color with photographsHardcover $19.95ISBN: 978-1-55832-299-8
he Joy of Jams,
ellies, and Other
weet Preservesnda Ziedrich
84 pages 7 1/4 x 91/8
color Paperback $17.95BN: 978-1-55832-406-0
The Perfect BasketDiane Phillips144 pages 8 x 84 color with photographsPaperback $17.95ISBN: 978-1-55832-294-3
Bestseller!
GadgetologyPam Abrams96 pages 10 X 84 color with photographsPaper-over-boards withcovered spiral binding $14.95ISBN: 978-1-55832-346-9
The Joy of Pickling,
Revised EditionLinda Ziedrich
432 pages 7 1/4 x 91/8
2 color Paperback $18.95ISBN: 978-1-55832-375-9
Bestseller!
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The Harvard Common Press www.harvardcommonpress.com
To order, call 888-657-375
nnifer Felicia AbadiA Fistful of Lentils, 18
ul AbercrombieOrganic, Shaken and Stirred, 9
m AbramsGadgetology, 20
ren Adler anddith Fertig25 Essentials: Techniques for Grilling
Fish, 12
25 Essentials: Techniques for Planking, 12
BBQ Bash, 13
The BBQ Queens Big Book of
Barbecue, 13
Fish & Shellsh, Grilled & Smoked, 13
Weeknight Grilling with the BBQ
Queens, 13
man Andrews
Catalan Cuisine, 18
resa Barrenecheah Mary GoodbodyThe Basque Table, 18
ve BrillThe Wild Vegan Cookbook, 11
ra BrodyThe Cape Cod Table, 19
uren ChattmanIcebox Cakes, 15
Icebox Desserts, 15
Icebox Pies, 15
Moms Big Book of Baking, 15
Moms Big Book of Cookies, 15
drea ChesmanThe New Vegetarian Grill, 11, 13
The Roasted Vegetable, 11
other Victor-AntoineAvila-Latourrette
Twelve Months of Monastery Salads, 11
die A. Davis25 Essentials: Techniques for Grilling, 1225 Essentials: Techniques for Smoking,12
ooke DojnyThe New England Cookbook, 19
a Mae Dor andrcelle BienvenuEula Maes Cajun Kitchen, 19
di EmmonsVegetarian Planet, 11
uthor index
Ardie A. Davis is an award-
winning barbecue expert
and the founder of
Greasehouse
Universitythe
fabled institution
behind the coveted
degree of Ph.B., or
doctor of barbe-
cue philosophy. (The rigor-
ous degree program is now
overseen by the Kansas City
Barbecue Society.) Sporting
a bowtie and a bowler hat,
Ardie judges on the barbe-
cue circuit under the moniker
Remus Powers, Ph.B. He was
named a Kansas City Barbe-
cue Legend by The Kansas
City Starin 2003; he alsowrites a monthly column in
the NationalBarbecue News
and The Kansas City Bullsheet.
Ardie lives with his wife,
Gretchen, in the Kansas City
area.
Paul Abercrombie is
the author of
Organic, Shaken and
Stirred, the rst book
devoted entirely to
the subject of or-
ganic cocktails. The
book has recently appeared in
Entertainment Weekly,
TheKitchn.com, TastingTable.
com, and BlackBookMag.com,
and in December 2008 Paul
appeared as a judge in the
Shake Your Way to Brazil with
Cuca Fresca Cachaa Cocktail
Challenge in Chicago. He lives
in Tampa, Florida. To learn
more, visit his blog at
organicshakenandstirred.com.
Judith FertigAll-American Desserts, 14
Prairie Home Breads, 19
Prairie Home Cooking, 19
Ken HaedrichApple Pie Perfect, 9, 15
Pie, 8, 15
Soup Makes the Meal, 8, 20
Hallie HarronCheese Hors dOeuvres, 17
Not Your Mothers Fondue, 5
Hallie Harron andShelley Sikora
Tomatoes & Mozzarella, 20
Mary Lou HeissGreen Tea, 16
Beth HenspergerThe Best Quick Breads, 14The Bread Lovers Bread Machine
Cookbook, 8, 10
Not Your Mothers Microwave
Cookbook, 5, 10
Not Your Mothers Slow Cooker
Family Favorites, 5, 10
Not Your Mothers Slow Cooker
Recipes for Two, 4, 8, 10
Not Your Mothers Weeknight
Cooking, 5
Beth Hensperger andJulie Kaufmann
Not Your Mothers Slow Cooker
Cookbook, 4, 10
Not Your Mothers Slow Cooker
Recipes for Entertaining, 4, 10
The Ultimate Rice Cooker
Cookbook, 8, 10
Bill HufnagleBiker Billys HOG Wild on a Harley
Cookbook, 20
Cheryl and Bill JamisonThe Border Cookbook, 19
Born to Grill, 13
The Rancho de Chimay Cook-
book, 19Smoke & Spice, 13
Sublime Smoke, 13
Texas Home Cooking, 19
Maria Baez KijacThe South American Table, 18
Paul KirkPaul Kirks Championship Barbe-
cue, 13
Paul Kirks Championship Barbecue
Sauces, 13
Dave LowryThe Connoisseurs Guide to Sushi, 18
Waldy Malouf with Molly FinnThe Hudson River Valley Cookbook, 19
John Mariani andGalina Mariani
The Italian-American Cookbook, 19
Christie MathesonSalty Sweets, 15
Frank McClelland andChristie Matheson
Wine Mondays, 9
Michael McLaughlinThe Southwestern Grill, 19
Dan Miller
Starting a Small Restaurant,20
Debbie MooseDeviled Eggs, 17
Fan Fare, 9
Jinx and Jefferson MorganThe Sugar Mill Caribbean
Cookbook, 18
Grace ParisiGet Saucy, 8, 20
Diane PhillipsHappy Holidays from the
Diva of Do-Ahead, 9
The Perfect Basket, 20
Perfect Party Food, 9
The Soup Mix Gourmet, 20
The Ultimate Rotisserie Cookbook, 10
Youve Got It Made, 8
Brian Preston-Campbelland Jerry Errico
Cool Waters, 16
A.J. RathbunChampagne Cocktails, 6
Dark Spirits, 7
Good Spirits, 7In Their Cups, 7
Luscious Liqueurs, 7, 16
Party Drinks!, 7, 16
Party Snacks!, 9, 17
Wine Cocktails, 7, 16
A.J. Rathbun andJeremy Holt
Double Take, 11 and back cover
Questions & Answers with
Lucy Vaserrer, author of
Seared to Perfection
Q: Why did you decide to
write a book about searing?
A: As a cooking teacher I
noticed that, while they have
a pretty decent grasp on
cooking techniques such as
sauting and stir-frying, most
home cooks dont get sear-
ing. When a recipe says to
brown something, they just
cook it until its gray. Well,
gray food tastes . . . gray. The
point of searing is to build
avor. Its doubly important
because its the rst step in
braising, roasting, and sauce
making.
Q: Whats your
advice to someone
learning to sear for
the rst time?
A: Do your prep,
both physically and
mentally. Read through the
entire recipe at least once so
that you know where youre
headed and assemble all of
your equipment and ingredi-
ents before getting started.
You just wont have time to do
these things once you put the
pan to the re.
Q: What was the best part of
writing Seared to Perfection?
A: Getting creative. It was re-ally exciting and challenging
to dream up new recipes. And
testing and eating all of the
recipes was pretty good, too!
Q: What are you doing when
youre not searing?
A: Im braising, grilling, and
frying!
Robin RobertsonFresh from the Vegetarian
Slow Cooker, 11
One-Dish Vegetarian Meals
Vegan Planet, 11
The Vegetarian Meat & Pot
Cookbook, 8, 11
Sally SampsonParty Dips!, 17
Party Nuts!, 9, 17
Liz ScottThe Sober Kitchen, 20
Hiroko ShimboThe Japanese Kitchen, 18
A. Cort SinnesThe New Gas Grill Gourme
Fred Thompson
Crazy for Crab,19
Hot Chocolate, 9, 16
Iced Tea, 16
Lemonade, 16
Lucy VaserrerSeared to Perfection,3
James VillasBiscuit Bliss, 14
Crazy for Casseroles, 8
Dede WilsonA Bakers Field Guide to
. . . Chocolate Chip Cookies
. . . Christmas Cookies, 14
. . . Cupcakes, 14
. . . Holiday Candy & Confe
The Birthday Cake Book, 15
Trufes, 17
Victoria WiseThe Pressure Cooker Gourm
Clifford A. WrightReal Stew, 8, 18
Some Like It Hot, 18
Ellen Wright
Around the Table, 20
Linda ZiedrichThe Joy of Jams, Jellies, an
Sweet Preserves, 8, 20
The Joy of Pickling, 8, 20
author i
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Be sure to follow HCPdishes on Twitter!
Double TakeA.J. Rathbun and Jeremy Holt
240 pages 7 1/4 x 91/8
2 color Paperback $16.95ISBN: 978-1-55832-424-4
No more dining dilemmas!How is a cook to please everyone when there are
both vegetarians and meat-eaters in the group, with-
out going crazy making two completely different
meals? Double Take was written with just this situation
in mind, and offers 100 recipes that each produce a
meat and meatless version of the same dish. Its a san-
ity-saving solution for anyone faced with satisfying a
diverse bunch of diners!