The Harvard Common Press

25 Essentials: Techniques for Grilling

Ardie Davis, founder of the famed Greasehouse University, shares his expertise in this handy collection of techniques that every griller should know. Through 25 recipes, each illustrated with a mouthwatering color photo, Davis teaches readers methods such as grilling on a plank, in a basket, and directly on coals. Grill-Seared Scallops, Lime-and-Chile–Grilled Corn on the Cob, and Rendezvous-Style Baby Back Ribs are just a few delicious stops on the journey to becoming a confident backyard griller. The spiral-bound, lay-flat binding makes this book especially convenient for grillside instruction.

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25 Essentials: Techniques for Smoking

Smoking is a classic method of cooking with fire, but how many home cooks can confidently say they really know the basics of preparing great smoked food? In this book, barbecue expert Ardie A. Davis finally demystifies the subject and makes it easy and enjoyable to learn 25 essential techniques of smoking. Davis offers simple, delicious recipes such as Braggin’ Rights Brisket, Smoked Stuffed Chile Poppers, and Classic Barbecued Spareribs. The book also features a spiral-bound, lay-flat binding that makes it easy to use outdoors next to a smoker or grill. With 25 Essentials: Techniques for Smoking in hand, anyone can master the art of perfectly smoked food.

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Wine Cocktails

50 Stylish Sippers that Show Off Your Reds, Whites, and Rosés

Drinks expert A.J. Rathbun brings to American readers something that the Europeans have been enjoying for years: wine cocktails. With his signature wit and flair, he explores the delicious art of mixing wine cocktails and shows readers how easy it is to enjoy a favorite wine in a whole new way. In four recipe chapters that cover reds and rosés, white wines, sparkling wines, and after-dinner treats, Rathbun mixes things up with juice, herbs, liqueurs, spirits, and spices. Bottoms up!

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The Joy of Jams, Jellies, and Other Sweet Preserves

200 Classic and Contemporary Recipes Showcasing the Fabulous Flavors of Fresh Fruits

“A jar of jam or jelly is a memory brought back to life,” writes author Linda Ziedrich. With this thought in mind, she demonstrates how simple it is to turn an astonishing variety of fruits and vegetables—from apples to zucchini—into tasty preserves. Recipes include classics such as Strawberry Preserves, Lemon Curd, and Concord Grape Jelly, along with more exotic recipes to satisfy all tastes. With this authoritative volume at hand, anyone can stock a pantry with colorful, nutritious, delicious, and economical preserves of all kinds.

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The Joy of Pickling, Revised Edition

250 Flavor-Packed Recipes for Vegetables and More from Garden or Market

The Joy of Pickling has long been considered the go-to guide for those who like it sour, salty, and tangy. This revised edition, with dozens of brand-new recipes, features a variety of pickling recipes and methods from around the world. Author Linda Ziedrich has included recipes such as Old-Fashioned Bread-and-Butters, Lower East Side Full-Sour Dills, Spicy Pickled Cauliflower, Japanese Pickled Ginger, Cabbage and Radish Kimchi, Extra Sweet Pickled Cherries, and Salsa Verde. Whether you’ve been making your own pickles for years or are just discovering how simple and fun pickling is, The Joy of Pickling is a must-have guide!

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