Author Archive
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Mediterranean Vegetables
A Cook’s ABC of Vegetables and Their Preparation in Spain, France, Italy, Greece, Turkey, the Middle East, and North Africa, with more than 200 Authentic Recipes for the Home Cook
Paperback , $18.95
Award-winning author Clifford Wright presents an original and comprehensive A-to-Z culinary reference work that home cooks will turn to on a daily basis. Eminently accessible and thoroughly useful, Mediterranean Vegetables is a must-have reference and cookbook for anyone who enjoys reading about, growing, cooking with, and eating vegetables. Now in paperback.
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Beer Cocktails BLAD
Click here to download a PDF of the Beer Cocktails BLAD
Click any of the images below to see a preview
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Limoncello
By A.J. Rathbun
Makes about 3 1/2 pints
Limoncello inspires the writing of songs and poems in honor of its beautiful and powerful nature. Of course, if you spend all day penning paeans to this liqueur, you won’t have time to sit enjoying it on a languid early evening. Limoncello is best served chilled, so keep it in the freezer.
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Adoption Nation in the News
8/15/11
Adam interviewed for/featured on Positive Parenting Radio blog “Mr. Dad.”8/10/11
Adam discusses book on Chicago’s WGNTV.8/1/11
Bay Windows, New England’s largest LGBT newspaper, names Adoption Nation one of “10 boks every LGBT parent should read.” Click here for the rest of the article. -
Around the Table
Easy Menus for Cozy Entertaining at Home
By Ellen Wright
Paperback , $18.95
In Around the Table, Ellen Wright offers 24 seasonal menus for easy, off-the-cuff but still stylish entertaining for family and friends. Ellen’s philosophy is to keep it simple, fun, and delicious. The menus are designed for ease of preparation, and every recipe contains useful do-ahead tips and short-cuts meant to get the host out of the kitchen and into the conversation.
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A Baker’s Field Guide to Chocolate Chip Cookies
By Dede Wilson
Paperback , $14.95
America’s favorite cookie gets the star treatment in this mouthwatering collection of 75 recipes. Like Wilson’s other books in the series, A Baker’s Field Guide to Chocolate Chip Cookies features full-color photos of every recipe, a concealed wire-o binding that allows it to lie flat when open, and helpful icons indicating which recipes are especially good for kids to make, which keep well, which are quick to make, and more!
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A Baker’s Field Guide to Holiday Candy and Confections
Sweet Treats All Year Long
By Dede Wilson
Paperback , $14.95
This sweet addition to the Baker’s Field Guide series offers candies perfect for every celebration, including weddings, and many of the recipes are so easy (and delicious) that you’ll be looking for any reason to make them. Like the other books in the series, A Baker’s Field Guide to Holiday Candy & Confections features helpful tips and icons, a lay-flat binding, and full-color photographs. Armed with this book and a few simple ingredients, bakers everywhere can create unexpected, inspired delights for any occasion.
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Cornmeal Pie Pastry
By Ken Haedrich
I often make this pastry during the holidays. It just seems to fit in with what I think of as early American pies, such as cranberry, pumpkin, and apple. It contains just enough butter to have a great flavor, but what I like best is the little bit of cornmeal crunch. Be aware that a crust made from this pastry may turn a deep golden brown around the edge. Cornmeal will toast up like that, but it’s seldom serious, and the darkening is limited to a very small area. One thing you can do to mitigate the browning somewhat is to use an aluminum foil shield like the one described in Recipe for Success.
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Basic Flaky Pie Pastry
By Ken Haedrich
This pie pastry is used frequently throughout this collection because it yields such excellent results. I sometimes call it a half-and-half pastry, referring to the equal amounts of vegetable shortening and butter—the former for flakiness, the latter for flavor. It can be made in a food processor if you have a large-capacity machine. But I’ll repeat my usual advice, which is to make it by hand or with an electric mixer if you don’t. Both methods are quite easy. If you could have only one pastry to work with, this would probably be it.
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All-Butter Pie Pastry
By Ken Haedrich
I’m very fond of this all-butter pastry for a number of reasons. One, with all the butter you just can’t argue with the flavor. The butter also gives it a nice gold color, even more so if you make the sturdy version with the egg yolk (see Recipe for Success). It’s easy to roll and handle, too, which is why I often choose to use this pastry at my baking demonstrations. It isn’t as flaky as some of the other crusts—all-butter pastries never are—but the advantages make this a good pastry to have in your repertoire. Of all the pastries in this collection, I think this is the easiest one to make in a food processor.
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Best Homemade Mustard
By Ellen Wright
Makes 3 cups
As with many good recipes, this one has been handed down through the years and has changed gradually in the process. This mustard has become my favorite Christmas gift. I multiply the recipe and put it in pretty apothecary or canning jars decorated with a wide plaid ribbon tied around the top. I always attach the recipe on a 3 x 5-inch card that I’ve punched a hole in. When we lived in Washington in the early 1980s and my husband, Joe, worked in the White House, I gave the mustard to President Ronald Reagan and Vice President George Bush, and they loved it. One friend used to put it on his scrambled eggs.
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Chicken, Potato, and Onion Hash
By Ellen Wright
Makes 8 servings
I began doing hash this way several years ago when I wanted to use leftover roast chicken in a creative way. I serve it with Best Homemade Mustard. It makes for a great family meal and is fun to serve to like-minded friends. You can chop everything ahead of time and keep it in plastic bags. Or you can prepare the entire thing the day before and recrisp it right before serving. Ideally, it should be like a crunchy pancake filled with the chicken, onions, and potatoes.
