Trade-SS-2018r1

52 The UltimateWood-Fired Oven Book. Anna Carpenter. Revised & Expanded 2nd Edition. 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. This second edition features 4 new recipes. Size: 8 1/2" x 11" • 206 color photos • 144 pp. ISBN: 978-0-7643-4417-6 • hard cover • $29.99 On an Open Fire: Barbecuing, Roasting, Cook- ing. 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 special. Here are a dozen different cooking methods and nearly a hundred recipes. Size: 7" x 10" • 295 color photos • 168 pp. ISBN: 978-0-7643-4483-1 • soft cover • $29.99 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. Size: 8 1/2" x 11" • 47 color photos • 128 pp. ISBN:978-0-7643-4013-0•hardcover•$24.99 Pure Steak. Steffen Eichhorn, StefanMarquard, & Stephan Otto. Star cook Stefan Marquard, meat expert Stephan Otto, and German grill- master 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. Size: 8 1/2" x 11" • 84 color photos • 136 pp. ISBN: 978-0-7643-3927-1 • hard cover • $29.99 The Perfect Sausage: Making and Pre- paring 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. Size: 8 1/8" x 9 1/8" • 88 color images • 120 pp. ISBN: 978-0-7643-4302-5 • soft cover • $19.99 Grilling Like a Champion. Rudolf Jaeger, Editor. Learn how to impress friends and family by perfecting their favorite cuisine, and find out how to win grilling competitions. Professional grill masters share some of the best-kept secrets of the trade, including information on purchasing the most reliable equipment, using the right type of grill and fueling method, and shopping for the freshest ingredients. Size:81/8"x91/8"•396colorphotos•232pp. ISBN:978-0-7643-4498-5•hardcover•$34.99 Home Smoking Basics: For Meat, Fish, and Poultry. MariaSartor.Step-by-step instructional guide for smoking meats, fish, and poultry using different techniques and woods, plus how to smoke on an alcohol stove or barbecue grill or in a roasting pan, wok, or home-built barrel smoker. Instructions for preparing and smoking your own food also come with delicious recipes for both hot and cold smoking pork, beef, fish, game, and chicken. Size: 8 1/8" x 9 1/8" • 59 color photos • 128 pp. ISBN: 978-0-7643-4653-8 • soft cover • $29.99 The Big Smoker Book: Techniques & Rec- ipes. Karsten "Ted" Aschenbrandt and Rudolf Jaeger.Smoking isaveryspecialkindofbarbecue using the low temperature range. This book, with 138 color photos and enticing recipes, introduces the basic techniques of smoking, along with expert tips on appliances, fuel, and accessories. Readers will find instructions for a perfect barbecue experience--from sauces, rubs, and marinades to the best recipes for spicy ribs, incredibly tender brisket, or juicy salmon. Size: 9" x 12" • 138 color photos • 152 pp. ISBN:978-0-7643-4328-5•hardcover•$34.99 SEAFOOD Off the Hook: Rudow’s Recipes for Cook- ing Your Catch. Lenny Rudow. Learn proper use of ice for the cooler, techniques for clean- ing and filleting fish, and correct packaging methods to ensure freshness. Cooking advice and simple-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. Size: 8 1/2" x 5 1/2" • 20 b/w photos, 8 drawings • Index • 252 pp. ISBN: 978-0-87033-574-7 • hard cover • $19.95 Clams, Oysters, and Scallops: An Illustrated History. James D. Ristine. Over350colorpostcardsand tradecards illustrate clams, oysters, and scallops. Some cards date back over 100 years. Size: 11" x 8 1/2" • 384 color photos Price Guide • 128 pp. ISBN: 978-0-7643-3160-2 • soft cover $24.99 REGIONAL COOKBOOKS 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. Size: 8 1/8" x 9 1/8" • 75 color images 96 pp. • ISBN: 978-0-7643-4984-3 hard cover • $24.99 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 tra- ditional 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, steamers, and cornbread. Size: 9 1/8" x 8 1/8" • 200 color images 304 pp. • ISBN: 978-0-7643-4191-5 • hard cover • $34.99 Cape Cod and the Islands: Where Beauty & History Meet . Kathryn Kleekamp. Original art by the author and rare historic photos accompany an informative text, capturing the nature of Cape Cod, Nantucket, and Martha’s Vineyard. They bring to life those who farmed the land, fished the seas, cap- tained the schooners, or waited for a loved one’s return. Sieze: 11" x 8 1/2" • 159 photos & illustrations • 176 pp. ISBN: 978-0-7643-3317-0 • hard cover • $29.99 A Cook’s Tour of the Eastern Shore. 2nd Edition. Easton, Maryland, Memorial Hospital Junior Auxiliary. This cookbook of regional fare includes 460 recipes for fish, crabs, clams, and oysters; breads, pones, beaten biscuits, vegetables, sauces, salads, candies, cookies, cakes, and icings. Create from this wellspring of gourmet delights. Size: 5 1/2" x 8 1/2" • 213 illustrations • 384 pp. ISBN: 978-0-7643-3591-4 • spiral binding • $19.99 My Favorite Maryland Recipes. Helen Avalynne Tawes. The Maryland Governor’s wife spent many hours experimenting in her kitchen, perfecting the 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. Size: 6" x 9" • 69 illus • 192 pp. ISBN: 978-0-7643-3819-9 • soft cover • $12.99 Mrs. Kitching’s Smith Island Cookbook. Frances Kitching & Susan Stiles Dowell. On tiny Smith Island, Maryland,FrancesKitchingoperatedawidely renowned restaurant and inn, and gathered many recipes from the local generation-to-generation oral tradition. A regional cookbook with forty evocative photographs, this book reflects the colorful people and places from which the recipes derive. Size: 6" x 9" • 42 b/w photos • index • 128 pp. ISBN: 978-0-7643-3817-5 • hard cover • $13.99 Queen Anne Goes to the Kitchen. The Episcopal Church Women of St. Paul’s Parish, Centreville, 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. Beaten biscuits, once prepared with the blunt end of an axe, are a specialty still enjoyed on the shore. Size: 6" x 9" • 20 illustrations • Index • 416 pp. ISBN: 978-0-87033-438-2 • spiral binding • $19.95 The Chesapeake Collection: A Trea- sury of Recipes 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. Size: 6" x 9" • 19 b/w photos & illus. • 256 pp. ISBN: 978-0-7643-3824-3• spiral bound • $14.99 The Great Taste of Virginia Seafood: A Cook- book and Guide to Virginia Waters. Mary Reid Barrow & Robin Browder. The Great Taste of Virginia Seafood is a showcase for the abundant variety of Vir- ginia seafood, with over 300 recipes for seafood lovers. The Great Taste of Virginia Seafood includes: Gourmet recipes from celebrated Virginia chefs, Prize-winning recipes from the Annual Virginia Seafood Contest, Hors D'oeuvres and Appetizers, Soups and Chowders, Salads and Side Dishes, and Main Courses. Size: 5 1/2" x 8 1/2" • 284 pp. • ISBN: 0-89865-323-1 soft cover • $12.95 The Great Chefs of Virginia Cookbook. Virginia Chefs Association. As demonstrated herein, Virginians throughout their history have a special knack for things culinary. The recipes in this book, all from contemporary Virginia chefs, reflect a similar eclecticism. Almost two hundred delicious recipes are presented, with mouth-watering illustrations and short biographies of each contributor Size: 6" x 9" • 200 pp. • ISBN: 0-89865-242-1 soft cover • $10.95 The Great ChicagoMelting Pot Cookbook. Agnes M. Feeney & John L. Leckel. A city with the represen- tation of literally hundreds of ethnic groups, Chicago has rightfully 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 nationalities and, in over 400 recipes, have presented the best of their native cuisine. One of the most distinguishing characteristics of a culture is its cooking and The Great Chicago Melting Pot Cookbook is a delightful way to get acquainted. Size: 7" x 10" • 200 pp. • ISBN: 0-89865-028-3 • soft cover • $12.95 GRILLING & SMOKING • SEAFOOD • REGIONAL COOKBOOKS

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