Harvard Common Press' Fall 2010 Cookbook Catalog

8/9/2019 Harvard Common Press' Fall 2010 Cookbook Catalog

1/13

The Harvard Common PressFall 2010 Cookbook Catalog


2/13

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


3/13

ew for fall 2010


new for fall


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


4/13

ew for fall 2010


new for fall


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


Wine CocktailsA.J. Rathbun

96 pages 5 12 x 83/4


Dark SpiritsA.J. Rathbun288 pages 5 12 x 9


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


5/13



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


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


Real StewClifford A. Wright


Get SaucyGrace Parisi


Soup Makes the MealKen Haedrich

272 pages 7 1/4 x 91/8


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


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


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


6/13

0The Harvard Common Press www.harvardcommonpress.com


The Pressure Cooker

GourmetVictoria Wise

368 pages 7 1/4 x 91/8


The Ultimate Rotisserie

CookbookDiane Phillips

368 pages 7 1/4 x 91/8


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


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


Bestseller!

Vegetarian PlanetDidi Emmons

576 pages 7 1/4 x 91/8


Bestseller!

The Vegetarian Meat &

Potatoes CookbookRobin Robertson


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


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


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



7/13



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


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


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


Bestseller!

The New Gas Grill

GourmetA. Cort Sinnes

384 pages 7 1/4 x 91/8


Bestseller!

Sublime SmokeCheryl and Bill Jamison

400 pages 7 1/4 x 91/8


Born to GrillCheryl and Bill Jamison

512 pages 7 1/4 x 91/8


Bestseller!

Smoke & SpThis perennial be

seller by Cheryl

Jamison has sold

than 750,000 co


8/13



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


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


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!


9/13



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


10/13



ternational cookbooks

Some Like It HotClifford A. Wright

480 pages 7 1/4 x 91/8


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


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


A Fistful of LentilsJennifer Felicia Abadi

384 pages 7 1/4 x 91/8


he Sugar Mill Caribbean

ookbooknx and Jefferson Morgan

2 pages 7 1/4 x 91/8


Real StewClifford A. Wright


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


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


Texas Home CookingCheryl and Bill Jamison

592 pages 7 1/4 x 91/8


Prairie Home BreadsJudith M. Fertig

256 pages 7 1/4 x 91/8


The Italian American

CookbookJohn Mariani and Galina Mariani

464 pages 7 1/4 x 91/8


The Border CookbookCheryl and Bill Jamison

512 pages 7 1/4 x 91/8


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


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


regional american cookb


11/13

awards key

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


Get SaucyGrace Parisi


The Soup Mix GourmetDiane Phillips


Soup Makes the MealKen Haedrich

272 pages 7 1/4 x 91/8


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


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


Bestseller!

Terms for direct orders:

12-copy minimum; mixed titles oka

50% non-returnable discount

Net 30 with credit references or

MC/Visa accepted

All orders ship FOB: PA

Prices subject to change

Bookstores, gift stores, librari

please contact:

National Book Network

15200 NBN Way

Blue Ridge Summit, PA 17214

Phone: 800-462-6420

Fax: 800-338-4550

[email protected]

www.nbnbooks.com

All other orders, please conta

The Harvard Common Press

535 Albany Street

Boston, MA 02118

Phone: 617-423-5803 or 888-657-375

Fax: 617-695-9794

Theres no more authoritative

or attractive way to communi-

cate your message than with a

custom cookbook. Books have

a high perceived value as re-

sources and as keepsakes. The

right cookbook can add value

to your product, inspire brand

loyalty, further your vision, and

much more. Ultimately, cook-

books can increase your over-

all sales.

We can create a custom cook-

book that meets your speci-

cations and grows your busi-ness. Whether youre looking for a traditional bound book

or an e-book with interactive features, we can put it to-

gether for you. Our company is independent, and so is our

thinking. Were cookbook experts, and as a small publisher

with a dedicated custom staff, we can offer you a unique

level of service and exibility.

A customized cookbook can be just about any-

thing you need it to be. Perhaps its as simple as

taking a title we already publish, adding a sticker with

your companys logo and a blown-in personalized let-

ter, and giving them as thank-you gifts to your top

clients.

Or perhaps youd want our recipes and other content re-

packaged into a new book that meets the needs of your

brand. Remember, too, that the customized book for you

might not be a book at all, but an interactive e-book. What-

ever it is youre looking for, wed love to help you make it

happen.

We can rewrite recipes to call out your branded gourmet

food or drink ingredients, and bind them into a full-color,

beautifully photographed pamphlet that translates your

brand into a work of art.

See our website for more information on our custom

publishing program:

wwwharvardcommonpresscom/custom/cookbooks

Or contact us so we can get started. We cant wait to make

a cookbook just for you.

Your brand has a story. Wed like to help you tell it.Custom Publishing at The Harvard Common Press

James Beard Book AwardWinners and Nominees

International Association ofCulinary Professionals (IACPCookbook Award Winners a

Finalists

Gourmand World CookbookAward Winners

Ordering Info:

Please contact T

Harvard Common

Press to receive a

complete childb

and parenting bo

catalog

Awards key


12/13

2



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


Recipes for Two, 4, 8, 10

Not Your Mothers Weeknight

Cooking, 5

Beth Hensperger andJulie Kaufmann


Cookbook, 4, 10


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


13/13

The Harvard Common Press535 Albany Street

Boston, Massachusetts 02118

Prsrt Std

US Postage

PAID

Nashua NH

Permit 375

Visit us online! Get the latest author news, recipes, photos from the

Harvard Common Press kitchen, and more at our cooking blog, HCPdishes.com

Be sure to follow HCPdishes on Twitter!

Double TakeA.J. Rathbun and Jeremy Holt

240 pages 7 1/4 x 91/8


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!

Harvard Common Press' Fall 2010 Cookbook Catalog

Documents

Transcript of Harvard Common Press' Fall 2010 Cookbook Catalog