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Harvard Common Press' Fall 2010 Cookbook Catalog

Harvard Common Press' Fall 2010 Cookbook Catalog

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Harvard Common Press' Fall 2010 Cookbook Catalog, featuring Not Your Mother's® Fondue Cookbook, Seared to Perfection, In Their Cups, and Champagne Cocktails. Visit www.harvardcommonpress.com to order!
Harvard Common Press' Fall 2010 Cookbook Catalog, featuring Not Your Mother's® Fondue Cookbook, Seared to Perfection, In Their Cups, and Champagne Cocktails. Visit www.harvardcommonpress.com to order!

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Published by: Harvard Common Press on Aug 23, 2010
Copyright:Attribution Non-commercial

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03/09/2013

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The Harvard Common Press
Fall 2010 Cookbook Catalog
 
table of contents
2
 The Harvard Common Press • www.harvardcommonpress.com
new for fall 2010
3
 To order, call 888-657-3755
new for fall 2010 2–7
Seared to Perfection 2–3Not Your Mother’s
®
Fondue 45Champagne Cocktails  6In Their Cups  7
backlist by category 8–21
fall and holiday favorites 8–9appliance 10vegetarian 11barbecue and grilling 1213baking and desserts 1415fabulous 50-recipe series 16–17regional american and international 18–19special topics and culinary reference 20
awards information 21ordering information 21custom publishing information 21author index 2223
 
Front cover photographs by Jerry Errico (left) andJoyce 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 today’s busy home cooks. It’s
the
tech-nique to keep in mind when you nd yourself in the grocerystore at 6:00 p.m., after work, wondering, ‘What’s for din-ner?’ With its short prep and cooking times, searing is aquick, 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 thenext level, allowing you to create restaurant-style dishes athome and cook spontaneously without a recipe.”
Seared to Perfection
The Simple Art o Sealing in Flavor
by Lucy Vaserrer
H
ow do chefs get a crunchy crust and juicy interior on steaks,chops, and sh? The answer is simple: they sear it. Professionalchefs know how to sear properly so food has a well-done crust onthe outside, yet remains moist and tender on the inside. Too often, homecooks “gray,” rather than brown food, so it’s mushy inside and out. But,as Vaserrer shows, proper searing requires minimal effort and equip-ment (a sauté pan and a spatula) and can be achieved by even a novicecook by following just a few simple steps: heat the pan until hot; add thefood and don’t turn it over until it releases easily from the pan; removeand let the food rest while making a pan sauce. It’s as simple as that, andquick enough to become a go-to method of weeknight cooking.
Seared to Perfection
includes 100 hundred easy-to-follow recipes includingSteak au Poivre with Red Wine Sauce, Lemony Seared Asparagus, LambChops with Balsamic Syrup, Seared Tuna Salad Niçoise, and CaramelizedApples. And, since no one can live by seared food alone, there are alsorecipes for potato gratin, rice noodle salad, creamed spinach, and otherside dishes. With
Seared to Perfection
, it’s easy and delicious to masterthis simple technique at home!
Lucy Vaserfrer
is a chef-instructor who has taught at numerouscooking schools around the country and is currently an AdjunctInstructor of cooking at Clark College in Vancouver, WA, whereshe lives. She has written articles for trade industry magazinesand has been featured in a number of newspaper and magazinearticles. She is the author of the blog hungrycravings.com.
Seared toPerfection
is her rst book.
October
160 pages • 7
1
 ⁄ 
4
x 9
1
 ⁄ 
8
 2 colorHardcover: $18.95ISBN: 978-1-55832-398-8
This marinated steak, with the avor of sherry shiningthrough, is tasty served hot, but it can also be servedwarm or even chilled over lightly dressed salad greens;the steak elevates a salad from simple to spectacular.Make steak sandwiches with the leftovers.Serves 42 tablespoons sherry2 tablespoons soy sauce2 tablespoons honey2 cloves garlic, mincedGenerous pinch of red pepper akes, to your tasteFreshly ground black pepper to taste1 ank steak, weighing 1 to 1 
1
 ⁄ 
2
pounds2 tablespoons canola oil
1
Combine the sherry, soy sauce, honey, garlic, redpepper akes, and black pepper in a large zipper-topplastic bag. Add the steak and turn to coat. Seal thebag, letting out all the air. Marinate the steak for atleast 2 hours, or up to 24 hours, in the refrigerator.
2
Remove the steak from the marinade and set aside atroom temperature for about 30 minutes. Discard themarinade.
3
Pat the steak dry with paper towels. Heat a large,heavy sauté pan over medium-high heat until veryhot but not smoking. Add the oil and swirl to coat thebottom of the pan. Add the steak and cook with-out disturbing for 3 to 4 minutes, or until it releasesfrom the pan and is crusty and brown. Using tongs,turn the steak over and continue to cook over me-dium-high heat for another 3 to 4 minutes, or untilit reaches the desired doneness. Moisture will justbegin to accumulate on the surface of the steak whenit is medium-rare. Remove the steak to a plate, tentwith foil to keep warm, and allow to rest for 8 to 10minutes.
4
Slice the steak thinly against the grain. Arrange theslices on individual plates and serve immediately.
Sherry-GarlicFlank Steak
To place an order or nd a rep in yourarea, just call us at 888-657-3755, or emailorders@harvardcommonpresscomComplete ordering information can befound on page 21
 
new for fall 2010
 The Harvard Common Press • www.harvardcommonpress.com
4
new for fall 2010
5
 To order, call 888-657-3755
Not Your Mother’s
®
 Slow Cooker Recipesfor Entertaining
Beth Hensperger andJulie Kaufmann480 pages • 8 x 92 color with photo insertPaperback $19.95ISBN: 978-1-55832-312-4
Not Your Mother’s
®
 Slow Cooker Cookbook
Beth Hensperger andJulie Kaufmann528 pages • 8 x 92 colorPaperback $18.95ISBN: 978-1-55832-245-5
 
Not Your Mother’s
®
 Slow CookerRecipes for Two
Beth Hensperger256 pages • 8 x 92 colorPaperback $12.95ISBN: 978-1-55832-341-4
More books in our best-selling Not Your Mother’s
®
series
For a special effect, oat additionalmini marshmallows on top of thefondue when serving it. This is greatto make for a Halloween party whenbrisk evening temperatures bring hotsilky chocolate to mind.Serves 4 (Makes 2 cups)Fondue Pot: MediumDippers: Girl Scout Thin Mints, sweetbiscuits, wafer cookies3 ounces marshmallows1 
1
 ⁄ 
4
cups dark mint chocolatechips
1
 ⁄ 
2
cup evaporated milk2 tablespoons unsalted butter1 tablespoon malted milk powderPinch of salt
1
 ⁄ 
2
cup half-and-half3 tablespoons peppermintschnapps
1
 ⁄ 
2
cup nely chopped toastedalmonds1 tablespoon cornstarch
1
Place the marshmallows, choco-late chips, evaporated milk,butter, malted milk powder, andsalt in a medium size fondue potand heat over low heat until boththe marshmallows and chocolatehave 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 thefondue.
Malted Peppermint Patty Fondue
Also pictured: German Beer Fondue (middle), and Caramel Rum Fondue (bottom)
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 rst full-color book in our best-selling Not YourMother’s® series, Hallie Harron puts a contemporary spin on this classiccooking method, raising the bar with plenty of new and delicious interpre-tations. In addition to the essential cheese and chocolate fondues, Harronalso includes chapters on sauce-based fondues, oil-based fondues, andbroth-based fondues; Tempura Fondue, S’mores Fondue, White Chili ConQueso Fondue, Classic Swiss Cheese Fondue, and Fall Cider Fondue are just a few of the tempting recipes readers will nd in these pages. Harronsuggests a creative variety of dippers that best complement each fondueas well as side dishes and beverages to round out the meal. A thoroughintroduction covers all the basics of fondue pots and other equipment,ingredients, and fondue-making and -serving techniques. This book willhave readers digging out their fondue pots or investing in new models,eager to invite friends over and rediscover this enjoyable, no-hassle wayof creating a delicious meal or dessert.
Hallie Harron
is a professional chef and restaurant consul-tant. She is author of
Cheese Hors d’Oeuvres
and coauthorof
Tomatoes & Mozzarella
and has contributed to severalother cookbooks and written numerous magazine articles.She spends half of each year leading food and wine toursto Paris and Provence, and lives the other half in Encinitas,California.
September
208 pages
8 x 94 color with photosHardcover $24.95ISBN: 978-1-55832-439-8Paperback $17.95ISBN: 978-1-55832-438-1
Not Your Mother’s
®
 Weeknight Cooking
Beth Hensperger320 pages • 8 x 92 color with photo insertPaperback $14.95ISBN: 978-1-55832-368-1
Not Your Mother’s
®
 Slow Cooker Family Favorites
Beth Hensperger272 pages • 8 x 92 colorPaperback $14.95ISBN: 978-1-55832-409-1
Not Your Mother’s
®
 Microwave Cookbook
Beth Hensperger336 pages • 8 x 92 colorHardcover $22.95ISBN: 978-1-55832-418-3Paperback $14.95ISBN: 978-1-55832-419-0

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