Harvard Common Press

New Titles

Herbivoracious

Michael Natkin’s Herbivoracious and its 150 recipes herald a new generation in meatless cooking and vegetarian cookbooks. This is grown-up vegetarian food, visually stunning on the plate (as seen in more than 80 color photographs), intensely flavored in a way that will appeal to readers with a sophisticated and adventurous global palate, health-conscious in a natural but not preachy manner, and above all, reflecting the author’s own prodigious originality and creativity in the kitchen—exactly the traits that have made his blog the go-to destination for new and tasty ideas in vegetarian eating.

Lemonade

In Lemonade, Fred Thompson creates 50 diverse recipes that will take you far beyond the basic lemonade-stand fare of childhood. Ranging from simple to sophisticated, and accompanied by stunning photographs, Thompson’s recipes will show that there really is no substitute for a large glass of freshly homemade lemonade. Now with a new cover!

Iced Tea

Iced Tea offers 50 recipes for a wide variety of flavorful and wholesome homemade teas—from classics to infusions, from spritzers to offbeat and cocktail teas—all accompanied by gorgeous full-color photographs. As Fred Thompson says (and we think you’ll agree once you sample the delicious results): “There really is no substitute for the real thing.” Now with a new cover!

Deviled Eggs

Deviled eggs are not only the ultimate party food but also great side dishes, first courses to an elegant dinner, or additions to a salad to round out a light lunch. Everyone has the necessary ingredients right on hand and they are incredibly fast, economical, and easy to prepare. With delicious recipes ranging from light and simple Springtime Herb Delights to gutsy Blue Devils, tips for perfectly hard-cooked eggs, and ideas for creative presentation, this gorgeous four-color book is sure to be devilishly good. Now with a new cover!

The Ultimate Rice Cooker Cookbook

Rice cookers are perfect for how we cook today—versatile and convenient, they have one-button technology, don’t take up much counter space, and are a breeze to clean. And they can do so much more than produce foolproof rice, beans, and grains. The Ultimate Rice Cooker Cookbook shows you how to make everything from Thai Curried Rice to Chocolate Pots de Crème with Poached Fresh Cherries, from Breakfast Barley to Turkey Chili with Baby White Beans.

The Best Stews in the World

Stews are as old as the invention of the first pot. James Beard Cookbook of the Year Award–winning author Clifford A. Wright brings his formidable culinary expertise to the subject, offering 300 classic home-cooking recipes from all over the world. The authentic recipes are easy to follow, the techniques are straightforward, the narrative is rich with the history and tradition of each stew, and, most important, the rewards are plentiful and satisfying.

The Ploughman’s Lunch and the Miser’s Feast

A tour of the U.K.’s traditional cuisine, very much back in style today, from pubs to country inns to home kitchens, with 100 recipes and over 70 color photographs