ARTandDESIGNSPRING2022US

On an Open Fire: Barbecuing, Roasting, Cooking Carston Bothe, Editor. Why make a mess in your indoor kitchen when you can build your own fire pit outside? There is something about roasting suckling pig on a spit, duck on a rope, or just chestnuts over a handmade fire pit that makes eating with friends and family more spe- cial. Here are a dozen different cooking methods and nearly a hundred recipes. • 7" x 10" (177 x 254mm) •295 color photos •168 pp. •978-0-7643-4483-1•PB•$29.99 The Perfect Sausage: Making and Preparing Homemade Sausage Karsten "Ted" Aschenbrandt. Join BBQ master Karsten “Ted” Aschenbrandt as he demonstrates how to make the perfect sausage. From raw ingredients, to kitchen gear and gadgets, to secret tips for better flavor, this cookbook covers everything you need to know in easy illustrated steps. Nearly 30 different sausage styles from around the globe and 26 recipes featuring sausage are included • 8 1/8" x 9 1/8" (206 x 231 mm) • 88 color images•120pp. •978-0-7643-4302-5•PB•$19.99 Pure BBQ! Steffen Eichhorn, Stefan Marquard & Stephan Otto. Powerhouse German foodies Steffen Eichhorn, Stefan Marquard, and Stephan Otto tackle grilling and smoking everything from oysters to mini beer keg suckling pigs. Through many hours spent BBQing and tasting, the trio has developed 34 excellent recipes, including pierced perch, melon and halibut skewers, beech plank salmon, and antipasti, as well as classics for the smoker—pulled pork and beef brisket. • 8 1/2" x 11" (215 x 279 mm) • 47 color photos • 128 pp. • 978-0-7643-4013-0 • HC • $24.99 Pure Steak Steffen Eichhorn, Stefan Marquard, and Stephan Otto. Star cook Stefan Marquard, meat expert Stephan Otto, and German grillmaster Steffen Eichhorn present 39 extraordinary steak recipes. From exciting twists like Ribeye Stirred and Not Shaken and Sirloin Meets Scallop to traditional offerings like Garlic Steak and Filet Mignon, this soulful cookbook is ideal for all meat lovers. • 8 1/2" x 11" (215 x 279 mm) • 84 color photos • 136 pp. • 978-0-7643-3927-1 • HC • $29.99 The Ultimate Wood-Fired Oven Book REV Anna Carpenter. Wood-fired ovens are enormously popular today because of the unique taste only real wood fire can instill into meat and fish, vegetables, fresh bread, and of course, pizza. A wide variety of indoor and outdoor brick, stucco, and stone structures will inspire you to design the perfect setting for your own oven. • 8 1/2" x 11" (215 x 279 mm) • 206 color photos • 144 pp. •978-0-7643-4417-6•HC•$29.99 The Chesapeake Collection: A Treasury of Reci- pes and Memorabilia from Maryland’s Eastern Shore Woman’s Club of Denton, Inc. The “tads” and “smidgens” have been compiled into recipes that any creative cook can use and enjoy. Local ingredients combine in traditional recipes and new concoctions for variety and pleasure at the dinner table. • 6" x 9" (152 x 228mm) • 19 b/wphotos & illus. • 256 pp. • 978-0-7643- 3824-3 • Spiral • $14.99 Cooking in Alaska, the Land of the Midnight Sun Pat Babcock & Diane Shaw. A definitive cookbook of Alaskan foods has more than 400 recipes that are beau- tifully offered, along with native folklore, photography, and exquisite illustrations of the Alaskan people and their land. • 6" x 9" (152 x 228mm) • • 380 pp. • 978-0-89865- 628-2 • PB • $14.95 A Cook’s Tour of the Eastern Shore 2nd Edition 2E Easton, Maryland, Memorial Hospital Junior Auxiliary. This cookbook of regional fare includes 460 recipes for fish, crabs, clams, oysters, breads, pones, beaten biscuits, veg- etables, sauces, salads, candies, cookies, cakes, and icings. Create from this wellspring of gourmet delights. • 51/2" x 8 1/2" (139 x 215 mm) • 213 illustrations • 384 pp. • 978-0- 7643-3591-4 • Spiral • $19.99 The Great Chefs of Virginia Cookbook Collected by the Virginia Chefs Association, Marcel Desauliniers, President. As demonstrated herein, Virginians through- out their history have a special knack for things culinary. The recipes in this book, all from contemporary Virginia chefs, reflect a similar eclecticism • 6"x9" (152x228mm) • • 200 pp. • 978-0-89865-242-0 • PB • $10.95 The Great Chicago Melting Pot Cookbook Agnes M. Feeney & John L. Leckel. A city with the representation of literally hundreds of ethnic groups, Chicago has right- fully earned its nickname as the melting pot of America. The authors of The Great Chicago Melting Pot Cookbook have selected a representative group of these national- ities and, in more than 400 recipes, have presented the best of their native cuisine. One of the most distinguish- ing characteristics of a culture is its cooking and this is a delightful way to get acquainted. • 7" x 10" (177 x 254 mm) • •200pp. •978-0-89865-028-0•PB•$12.95 The Great Taste of Virginia Seafood: A Cookbook and Guide to Virginia Waters Mary Reid Barrow & Robin Browder. The Great Taste of Virginia Seafood is a showcase for the abundant variety of Virginia seafood, with more than 300 recipes for seafood lovers, including gourmet recipes from celebrated Virginia chefs, prize-win- ning recipes from the Annual Virginia Seafood Contest, hors d’oeuvres and appetizers, soups and chowders, salads and side dishes, and main courses. • 51/2" x 81/2" (139 x 215 mm) • • #N/A pp. • 978-0-89865-323-6 • PB • #N/A Meet Me in My Cape Cod Kitchen: Recipes for Seaside Living Linda Maria Steele. With more than 60 delicious recipes, celebrate good food shared with family and friends, inspired by life on the beach. With food photography and inspiring Cape Cod landscapes, chapters focus on baked goods such as cakes, cookies, and quick breads, as well as appetizers, entrees, salads, and summertime drinks • 8 1/8" x 9 1/8" (206 x 231 mm) • 75 color images • 96pp. •978-0-7643-4984-3•HC•$24.99 Mrs Kitching’s Smith Island Cookbook Frances Kitching & Susan Stiles Dowell. On tiny Smith Island, Maryland, Frances Kitching operated a widely renowned restaurant and inn, and gathered many recipes from local generation-to-generation oral tradition. A regional cook- book with forty evocative photographs, this book reflects the colorful people and places from which the recipes derive. • 6" x 9" (152 x 228 mm) • 42 b/w photos • 128 pp. • 978-0-7643-3817-5 • HC • $13.95 My Favorite Maryland Recipes Helen Avalynne Tawes. The Maryland governor’s wife spent many hours experi- menting in her kitchen, perfecting familiar recipes and refining them for the busy modern homemaker. Here are traditional favorites blended with elegant dishes that were served to guests at the governor’s mansion • 6" x 9" (152 x 228 mm) • 69 illus • 192 pp. • 978-0-7643-3819-9 • PB • $12.99 Queen Anne Goes to the Kitchen The Episcopal Church Women of St. Paul’s Parish. Paul’s Parish, Cen- treville, MD. Recipes are inspired by regional ingredients, including saddle of venison, roast partridge, rabbit pie, shellfish, geese, ducks, and terrapin. Bread recipes from the colonists’ johnnycake to today’s delicious brandied pumpkin bread and flavorful orange kuchen rolls. Beat- en biscuits, once prepared with the blunt end of an axe, are a specialty still enjoyed at the shore. • 6" x 9" (152 x 228mm) • 20 illustrations • 416 pp. • 978-0-87033-438-2 • Spiral • $19.95 The Yankee Chef: Feel Good Food for Every Kitchen Jim Bailey. The heritage of New England cookery unfolds in this charming collection of more than 550 traditional recipes tweaked for today’s palate. Create a range of comfort foods in typical New England style, including easy-to- follow recipes for classics like chowders, steam- ers, and cornbread • 9 1/8" x 8 1/8" (231 x 206 mm) • 200 color images • 304 pp. • 978-0-7643- 4191-5 • HC • $34.99 Clams, Oysters, and Scallops: An Illustrat- ed History James D. Ristine. More than 350 color postcards and trade cards illustrate clams, oysters, and scallops. Some cards date back more than 100 years. • 11" x 8 1/2" (279 x 215 mm) • 384 color photos • 128 pp. • 978-0-7643-3160-2 • PB • $24.99 Off the Hook: Rudow’s Recipes for Cook- ing Your Catch Lenny Rudow. Learn proper use of ice for the cooler, techniques for cleaning and filleting fish, and correct packaging methods to ensure freshness. Cooking advice and sim- ple-to-gourmet recipes are perfect for a wide variety of saltwater, freshwater, and shellfish from watermen and chefs who made this the ultimate fish cookbook • 81/2" x 5 1/2" (215 x 139 mm) • 20 b/w photos, 8 drawings • 252 pp. • 978-0-87033- 574-7 • HC • $19.95 Beer Brewing for Everyone Michael Hlatky. This extensive reference book is your technical guide to easy home brewery and covers every single aspect of the process in great detail. From establishing your workspace, to assembling your raw materials, to step-by-step cov- erage of the brewing process, Beer Brewing for Everyone is an essential ingredient in your home brewing operation • 7" x 10" (177 x 254 mm) • 179 color photos & diagrams • 160 pp. • 978-0-7643-4499-2 • PB • $24.99 Coulter & Payne Farm Distillery’s 101 Uses for Moonshine Chris Burnette and Elise Coulter Burnette, Foreword by Donald Snyder. Savor this tongue-in-cheek but practical glimpse into the world of moonshine, from its history and American heritage to its uses today. These 101 ways to interact with moonshine range from practical housekeeping hints (glass cleaner, anyone?) to medicinal uses, recipes, and more. Photos offer a glimpse into daily life at a craft distillery • 6" x 9" (152 x 228mm) • 65 color photos • 88 pp. • 978-0-7643-5117-4 • HC • $19.99 Distilling Fruit Brandy Josef Pischl. This comprehen- sive, technical guide offers the distiller pretty much ev- erything there is to know about distilling fruit brandies. Raw materials, fermentation, mashing, alcohol determi- nation, clarifying and filtering, and storage are all pre- sented in great detail through text, diagrams, and photos • 7" x 10" (177 x 254 mm) • 145 color & b/w imag- es•176pp. •978-0-7643-3926-4•HC•$34.99 SEAFOOD SPIRITS BACKLIST GRILLING & SMOKING • SEAFOOD • SPIRITS | 109