Houghton Mifflin Harcourt 2014-2015 Culinary Catalog

8/9/2019 Houghton Mifflin Harcourt 2014-2015 Culinary Catalog

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HOUGHTON MIFFLIN HARCOURTC C

HOUGHTON MIFFLIN HARCOURT

Culinary Catalog 2014–2015


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3/112HOUGHTON MIFFLIN HARCOURT www.hmhco.com

TABLE OF CONTENTS

New 2

Betty Crocker 21

Better Homes & Gardens 28

General Culinary 35

Chefs & Restaurants 48

Healthy Eating, Diet, & Vegetarian 58

Regional & Ethnic 67

Baking & Desserts 74

Beverages 83

Kids Cooking 88

Reference & Food Writing 92

The Harvard Common Press 95

Image f

The Tippling Bros. A Lime and a Sh

© Lauren


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From Season with Authority

© Cedric Angeles

Culinary Offerings Spring 2015 & Fall 2014

NEW



The Whole 30The 30-Day Guide to Total Health and Food Freedom

Dallas and Melissa Hartwig

Hardcover • $30.00 • 9780544609716

Pub date: 04/21/2015 • 8 x 9 • 320 pages • Full Color

Millions o people visit Whole30.com every month andshare their stories o weight loss and liestyle makeovers.Hundreds o thousands o them have read It Starts With Food ,which explains the science behind the program. At last, TeWhole30 provides the step-by-step, recipe-by-recipe guide-book that will allow millions o people to experience thetransormation o their entire lie in just one month.

DALLAS HARWIG is a Certified SportsNutritionist, licensed physical therapist,and unctional medical practitioner.

MELISSA HARWIG is a CertifiedSports Nutritionist. Te Hartwigs alsoauthored the New York imes best-sellingbook It Starts with Food .

Visit www.whole30.com

Get started with the program

that will transform your life

© Erin K. Photography

8 Whole30RECIPES WHOLE30 RECIPES EGGS 9

spinach frittataSERVES 2

PREP TIME: 10minutes

COOK TIME: 10to15minutes

TOTAL TIME: 20to25minutes

6largeeggs, beaten

¼teaspoonsalt

¼teaspoonpepper

2tablespoonscookingfat(meltedghee,clarifiedbutter,orcoconutoil;orextra-virginoliveoil)

½onion,diced

1cupdicedtomato

1bagbabyspinach (organicifpossible),roughlychopped

Gratedzestandjuice of¼lemon

Ifyoudon’t havean oven-safeskillet,

youcancookthefrittatainaregular

panonthestovetop,thentransferthe

frittatato aPyrexdish tobroil—just

greasethebottomandsidesofthe

dishwithcoconutoilorghee.Feelfree

todoublethis recipe,asyour frittata

willreheatbeautifullythe nextday.Or

enjoyitcold!Asliceisareallyeasyand

deliciouson-the-gobreakfastor lunch.

SET the oventobroil (or preheatto500°F).

IN amixing bowl,whiskthe eggs withthe saltand pepper.

HEAT alarge oven-safe skilletover medium heat.Add thecooking fattothe panand swirl tocoatthe bottom.When

the fatis hot,add the onionand tomatoand cook, stirring,

for 2to3 minutes,until softened.Add the spinachand letitwiltfor 30 seconds.Add the eggs and fold them intothe

vegetables witharubber spatula.Cook,withoutstirringtoletthe eggs seton the bottom and sides ofthe pan,for

3to 4 minutes,until the eggs are setbutstill appear wet.

Sprinkle the lemonjuice and lemonzestover the top.

TRANSFERthe panwiththe eggs tothe ovenand broil 6inches from the heat(or bake in the preheated oven)for 3

to5 minutes,until the top is goldenbrown.Cutintoslices

and serve hotoutofthe pan.

=VARIATIONS Mixandmatchvegetablesandmeat tovarytheflavorsof yourfrittatas.Trymakingit

Mexican(spicedcookedgroundbeef,thinlyslicedjalapeños,

dicedtomato,andcilantro),Italian(cookedsausage,red peppers,onions,andbasil),Greek(cookedchicken,sun-dried

tomatoes,blackolives,andartichokehearts),oruseany

leftovermeatandvegetablesyouhappen tohaveinyourfridgeforakitchensink frittata.

E G G S

SPINACH FRITTATA

16 Whole30RECIPES WHOLE30 RECIPES EGGS 17

MAKE THE RUB: Mix the oregano,mustard powder,onion

powder,garlic powder,paprika,cumin, salt,and pepper ina

small bowl.Setthe ribs flesh-side up ona large piece offoiland coatevenly withthe rub.Marinate in the refrigerator

for 3to 24 hours (the longer the better).

PREHEAT the ovento300°F.

PLACEtheribsin acasseroleor glassbakingdish.Pourthe

chickenbrothorwaterintothe dishandcoverwithfoil.Bakefor1 hour,oruntilthemeatpullsback fromtherib bones.

PREHEAT agrill tomedium heat(350wF). Place the ribs

directly over the heatand grill for 6 to8 minutes oneach

side,until nicely charred.If you don’thave agrill,increasethe oventemperature to475°F and cookthe ribs for 10min-

utes oneachside.

REMOVEthe ribs from the grill or ovenand immediatelybaste withabout1 cup ofthe BBQ sauce.Serve withthe

remaining sauce.

MAKE IT A MEAL: This recipe goes greatwitha serv-

ing ofButternutSquashwithKale and Swiss Chard (page000),GreenCabbage Slaw(page 000),or Roasted Sweet

Potatoes (page 000).

=WHEN ARE THE RIBS DONE? Whileyoushouldcookribs

to180to 190°F,ameatthermometeris notmuchhelphere:Itisvery hardtogetan accuratemeasurementbecause

thebonesgetin thewayof measuringthetemperature.A few

waystotestwhetheryourribs aredone:Pickupthe slabwithapairof tongsandbouncethemslightly.Iftheyare ready,

theslabwillbowand beclosetobreaking.Youcanalsopoke

atoothpickintothemeatbetweenthebones.When itslidesinwithlittleorno resistance(likewithbakedgoods)yourribs

areready.

SERVES 2

PREP TIME: 20minutes

MARINATING TIME: 3to24 hours

COOK TIME: 1 hour 15minutes

TOTAL TIME: 1 hour 35minutes

PLUS MARINATING time

2tablespoonsdriedoregano

1teaspoonmustardpowder

1teaspoononionpowder

1teaspoongarlicpowder

1tablespoonpaprika

½teaspooncumin

1teaspoonsalt

1teaspoonpepper

2poundsslab porkribs

1cupchickenbroth (page000)or water

2cupsTangyBBQ Sauce(page000)

Feellikeskippinga step?Tessemae’smakesaWhole30-compliant

BBQSauce.(Seepage 000for

wheretofind itin yourarea.)

pork ribs with tangy bbq sauceP OR K

PORK RIBS WITH

TANGY BBQ SAUCE

CHIMICHURRI

BEEF KABOBS

STEAK SALAD

WITH CILANTRO

LIME MAYO

BRAISED BEEF BRISKET



Season with Authority Confident Home Cooking

Marc Murphy

Hardcover • $30.00 • 9780544315556

Pub date: 04/28/2015

8 x 9 • 288 pages • Full Color

Marc Murphy has been cooking in the finest kitchens in the world or nearly30 years. Now, the che and owner o five popular New York City restaurants,and regular judge on Food Network’s top-rated show Chopped , has finallywritten his first cookbook. Murphy’s dishes are without pretense and therecipes are perect or the home cook. He presents his avorite recipes usingsimple methods that produce extraordinary results. Murphy also includesrecipes or staples that elevate cooking to the next level, like Sherry ShallotVinaigrette, homemade ricotta, and Pesto Genovese. Tese are recipes thathome cooks will turn to again and again and are sure to impress.

MARC MURPHY is che and owner o BenchmarcRestaurants (Landmarc and Ditch Plains). He is a judge

on Food Network’s Chopped , a board member o CityHarvest, and a member o the Leadership Council orShare Our Strength’s No Kid Hungry campaign.

Over 130 comfort food classics revisited by one

of New York’s favorite chefs

Tippling Bros. A Lime and a Shaker Discovering Mexican-Inspired Cocktails

Tippling Bros., Tad Carducci and Paul Tanguay

Hardcover • $18.99 • 9780544302327


Mexican cocktail culture and vibrant mezcal-and tequila-based recipes rom renowned

drinks experts Te ippling Bros.

Maangchi’s Real Korean Cooking Auth entic Dishes for the Home Cook

Maangchi with Lauren Chattman

Hardcover • $30.00 • 9780544129894


A complete course on Korean cuisine or thehome cook by the Youube star and the world’s

oremost authority on Korean cooking.

© Cedric Angeles



Betty Crocker New Cake DecoratingBetty Crocker

Spiral Bound • $24.99 • 9780544454323

Pub date: 05/05/2015


he world o cake decorating is more playul, whimsical, elegant, andcreative than ever. And the new generation o Betty Crocker Cake

Decorating makes this activity un and accessible or everyone.

Cake decorating made easy and achievable,

with clear how-to photography and

75 amazing cakes

Cake My Day!Easy, Eye-Popping Designs for Stunning, Fanciful, and Funny Cakes

Karen Tack and Alan Richardson

Paperback • $18.99 • 9780544263697


Tose cupcaking geniuses, Karen ack and Alan Richardson, are back,this time with bigger canvases and bolder creations! Everything that can bedone with a cupcake can be done better with a cake—with a twelfh o the

effort and loads more wow power, using everyday pans, bowls, andeven measuring cups.

You won’t believe these creations aren’t the real thing—and they’re so stunning you’ll have to make them!

The New York Times best-selling authors of

Hello, Cupcake! take geniusity to the next level,

with bigger, bolder, better creations for

every occasion

Hello, Cupcake!

9780618829255

What’s New, Cupcake?9780547241814

Cupcakes, Cookies

& Pie, Oh My!9780547662428

Thewordombre in

Frenchtranslatesto

“shaded.”

Andthat iswhat yougetw it ht hisfun

approachwhereyouvarytheshadingofacake’scolorfrom darktolight.

Youcanchoosetovary thecolorsof

thelayers,the fillingorthe frostingor

allthree.

• Forcakebatter, dividebatter

amongasmanybowls asthelayers

youarebaking.Then adddifferent

amountsoffoodcolorto eachone

unt il it ist heco lor youwant .Gel

orpastecolorworksbestbecause

itprovidesmoreintensecolor

anddoesnotdilute orchangethe

consistencyofthebatter. Thenbake

thecakesas directedinthe recipe.

• Tofrost, layerthecakeasdesired

(youcanuse plainorshadedfilling

too).Frostthewholecakewith a

thinlayerofplain frostingtoseal

inthecrumbs.

• Tomaketheombre frosting,

dividetheremainingfrostingamong

thenumberofbowls desired.Add

differentamountsoffoodcolor

toeachoneto achievetheshade

youwant.

• Startwiththedarkestshadeof

frostingcoloronthebottom—

spreadaroundthecake.Then

progressivelyworkupthecake,

spreadingeachshadeofcolored

frostingseparatelyuntilyouget to

thetop.Frostthe topofthe cake

withashade ofthecoloredfrosting.

The Ombre Craze!

Whimsical&Fun 5150 BettyCrockerNewCakeDecorating

ASSEMBLEANDDECORATE

3 Usingserratedknife,cutroundedtopoffcakesto makealevelsurface.Cuteachlayerinhalfhorizontallytomake

8layerstotal.Alternatechocolateand

whitelayers,fillingeachlayerwith½cup of

thefrosting.Thinlyspreadtopandside of

cakewith1cup frostingtosealincrumbs.

Refrigerate30minutes.Frostcakewith

remainingfrosting.

4 Insmallsaucepanoverlowheat,combinechocolateandwhippingcream.Cook,stirringfrequently,until

chocolateismeltedandsmooth.Cool

5minutes.Pourganachemixtureontop

ofcakeandallowto dripdowntheside of

cake.Cutfondanttocreatetuxedotie and

buttons.Cutfondantasinphoto below.

1Serving: Calories690;TotalFat 42g(Saturated

Fat22g;TransFat 1g);Cholesterol105mg;

Sodium630mg;TotalCarbohydrate 71g(Dietary

Fiber1g);Protein6g Exchanges: 2½Starch,

2OtherCarbohydrate,8 Fat Carbohydrate

Choices:5

MAKECAKEANDFROSTING

1 Heatovento350°F(325°Ffordarkornonstickpans).Spray4 (8-inch)roundpanswithcookingspray.Makeand

bakewhitecakemixasdirected onbox

usingwater,oilandeggwhites.Make and

bakedevil’sfoodcakeasdirectedon box

usingwater,oilandeggs.Cool inpans

10minutes;removefrompanstocooling

racks.Cool20minutes.Refrigeratelayers

about45minutesforeasierhandling.

2 Meanwhile,insmallsaucepanovermediumheat,combine10eggwhitesandthesugar.Cook,stirringfrequently,

untileggwhitesreach160°F.Removefrom

heat,transfertoelectricmixerfittedwith

awhiskattachment.Whiskeggwhiteson

highuntilwhiteandshinyandthe bowlof

theelectricmixerisno longerwarm,about

10to15minutes.Add butter,onepieceat

atime,untilmixtureissmooth andshiny.

Ifmixtureseparates,continuetowhisk

untilitcomestogether.Addraspberry

preserves,vanillaandfoodcolorandmix

untilevenlycombined.

PrepTime:2Hours 10Minutes

StarttoFinish: 3Hours50 Minutes

20servings

Cake

1 boxwhitecakem ixwithpudding

Water,oilandegg whitescalled

foroncakem ixbox

1 boxdev il’s foodcakem ix

withpudding

Water,oilandeggs calledfor

oncakemixbox

Frosting

10 eggwhites

2½ cupssugar

3 cupsbutte r,softenedandcutinto1-inchpieces

½ cupseedlessraspberrypreserves

2 tea spoonsvanilla

4 or5dropspink foodcolor

GanacheandGarnish

4 ozsemisweetbakingchocolate,chopped

⅓ cupwhippingcream

Whiteandblackready-to-use

fondant,ifdesired

Pink Tuxedo CakeThelayersforthiscakecanbemadeandfrozenaheado ft ime.Removethelayersfromthefreezerandassembleasdirected inthe recipe.

Decorating DetailLookforthefondantat craftandspecialty

stores.Youcanalsomakeit yourselfwith

ourrecipeonpage00.

72 BettyCrockerNewCakeDecorating Whimsical&Fun 73

PINK TUXEDO CAKE

THE OMBRE CRAZE!



Real Paleo Diet Cookbook 250 All-New Recipes from the Paleo Expert

Loren Cordain

Hardcover • $35.00 • 9780544303263


In this all-new cookbook with 250 recipes and 75 photos, Cordain makeseating Paleo a pleasure, not a burden. Ranging rom Cucumber Agua Frescato Fruit-Stuffed op Loin Roast with Brandy Sauce, the recipes satisy eventhe most finicky eaters. As an expert in evolutionary medicine, Cordainrealized we had moved away rom the oods we were designed to eat—leanproteins, ruits, and vegetables—while modern staples such as sugar, salt,and carbohydrates were creating a host o 21st-century health issues, includ-ing obesity and heart disease. Tis is the book the Paleo community hasbeen waiting or—scientific accuracy combined with great taste.

LOREN CORDAIN, PH.D., is one o the top globalresearchers in the area o evolutionary medicine.Generally acknowledged as the world’s leading experton the Paleolithic diet, he is a proessor emeritus othe Health and Exercise Science Department atColorado State University.

A Taste of Cowbo y Ranch Recipes and Tales from the Trail

Kent Rollins with Shannon Keller Rollins

Hardcover • $30.00 • 9780544275003


Whether he’s beating Bobby Flay at chicken-ried steak on the FoodNetwork, catering or a barbecue, bar mitzvah, or wedding, or cookingor cowboys in the middle o nowhere, Kent Rollins makes comort oodthat satisfies. Tis gifed cook, V contestant, and storyteller takes usinto his rontier world with simple by tasty and innovative rustic oodanyone can do.

KEN ROLLINS grew up ranching and began cookingor cattle ranches in 1993 rom his 1876 Studebakerchuck wagon. An acclaimed storyteller and poet, Kenthas appeared on the Food Network and NBC’s FoodFighters. He and his wie, Shannon, run Red RiverRanch Dutch Oven Cooking Camp.

Irresistible recipes from pantry ingredients by an

authentic cowboy and TV veteran

© Silver Dollar City

© Skillman Photography



Better Homes and Gardens Complete Canning GuideFreezing, Preserving, Drying

3/5-Ring Binder • $29.99 • 9780544454330

Pub date: 04/07/2015


Te must-have guide to the best o preserving, rom canning and

pickling to ermenting, reezing, and drying; complete with hundredso arm-resh recipes.

Better Homes and Gardens

Baking Step by Step

Everything You Need to Know to Start Baking Now!Paperback • $24.99 • 9780544456174

Pub date: 03/03/2015• 7 x 10 • 376 pages • Full Color

Te ultimate guide and idea-generator or anyonewho wants to learn to bake or hone their technique.

Tis stunning book uses clear, step-by-step pho-tos—more than 900 o them—to illustrate essential

skills rom olding batter to orming a lattice piecrust. Home bakers can make 350 classic and

modern treats, both sweet and savory.


Make-Ahead Meals150+ Recipes to Enjoy Every Day of the Week

Paperback • $19.99 • 9780544456167


A must-have recipe collection or anyone looking toget homemade dishes on the table with ease. Filled

with over 150 recipes and 100 gorgeous photos, plustips and tricks or quick ood prep and complete

meals, this book makes planning dinner a breeze.

BLUEBERRY MOJITO JAM

• 60 free canning labels

• Complete nutrition

information with

every recipe

• Healthy lower-

sugar options



Best 100 Smoothies for KidsIncredibly Nutritious and Totally Delicious

No-Sugar-Added Smoothies for Any Time of Day

Deborah Harroun

Paperback • $16.95 • 9781558328471


Includes recipes or ruit and vegetable-based juices,as well as a variety that combine ruits and veggies

or get their flavor and nutrients romthings other than produce.

Smoot hie-LiciousPower-Packed Smoothies and Juices the

Whole Family Will Love

Jenna He lwig

Paperback • $14.99 • 9780544370081


Parents magazine ood editor Jenna Helwig offers75 colorul, appealing smoothies packed with

vitamin- and mineral-rich ingredients and nosugar, with photos throughout.

Drink Your Way to Gut HealthOver 140 Delicious Probiotic Smoothies and

Other Drinks that Cleanse and Heal

Molly Morgan, RD, CDN, CSSDPaperback • $14.99 • 9780544451742


Easy, healthy drinks and smoothies made withkombucha, kefir, yogurt, almond milk, and more.

Yogurt Culture A Gl obal Look at H ow t o Ma ke, Bake, Si p, a nd Chill

the World’s Creamiest, Healthiest Food

Cheryl Sternman RuleHardcover • $22.00 • 9780544252325


A global look at one o the world’s most popularermented oods, with recipes or every

meal o the day.



Barbecue Lover’s Big Book of BBQ Sauces225 Extraordinary Sauces, Rubs, Marinades,

Mops, Bastes, Pastes, and Salsas, for

Smoke-Cooking or Grilling

Cheryl & Bill Jamison

Paperback • $16.95 • 9781558328457


Food of TaiwanRecipes from the Beautiful Island

Cathy Erway

Hardcover • $30.00 • 9780544303010


Acclaimed author Cathy Erway offers an insider’slook at aiwanese cooking—rom home-style dishes

to authentic street ood.

Foods of the Greek IslandsCooking and Culture at the Crossroads

of the Mediterranean

Aglaia KremeziPaperback • $19.99 • 9780544465022

Pub date: 03/17/2015 • 7 x 10 • 312 pages • Full color

Te best-selling collection o simple, seasonalrecipes or the oods o the Greek Islands rom a

Julia Child Award–winner, available or thefirst time in paperback.

Lucinda’s Rustic Italian KitchenLucinda Scala Quinn

Paperback • $14.99 • 9780544464018

Pub date: 05/19/2015 • 7 x 8 • 128 pages • Full color

Amazing and simple Italian recipes, rom the hosto Mad Hungry on the Hallmark Channel.


12/112HOUGHTON MIFFLIN HARCOURT www.hmhco.com0

Betty Crocker SmoothiesPaperback • $16.99 • 9780544454347


Te go-to guide or more than 100 nutritious anddelicious smoothies perect or the whole amily!

Betty Crocker The Big Book of ChickenBetty Crocker

Paperback • $19.99 • 9780544454354


Chicken is the ideal blank canvas or home cooksto create amily-avorite meals—and with this

collection, Betty crocker provides over175 recipes to do just that.

Two Moms i n the Raw Simple, Clean, Irresistible Recipes for

Your Family ’s Health

Shari Koolik LeidichHardcover • $22.00 • 9780544253254

Pub date: 05/05/2015 • 8 x 9 • 288 pages• Full Color

Raw, cooked, and gluten-ree meals romthe ounder o the national award-winning

healthy snack company wo Moms in the Raw.

Healthy Happy Vegan KitchenKathy Patalsky

Paperback • $25.00 • 9780544379800


From the creator o the popular vegan ood blogHealthy.Happy.Life, read by millions, this book

makes sure eating vegan is un and delicious too.



Real Baby Food 200 Easy, All-Natural Recipes for Your

Baby and Toddler

Jenna H elwig

Paperback • $16.99 • 9780544464957


Everything parents need to cook or babies andtoddlers rom 6 months to 3 years in a way that

makes the process easy, ast, and flexible, startingwith simple purees and moving on to finger

oods and toddler meals.

Sesame Street Le t’s Cook!Sesame Workshop

Spiral Bound • $17.99 • 9780544454361


A new collection o 50 healthul, un recipes orparents and children ages 2 to 5 rom “celebrityches” Elmo, Cookie, Grover, and the beloved

Sesame Street gang.

At Hom e with MagnoliaClassic American Recipes from the

Founder of Magnolia Bakery

Allysa ToreyPaperback • $19.99 • 9780544462724


Both sweet and savory recipes rom the oundero the beloved Magnolia Bakery.

New York in a Dozen DishesRobert Sietsema

Hardcover • $22.00 • 9780544454316


A legendary New York ood critic’s oraythrough the iconic dishes that define the city,

with a recipe or each.



The Baking BibleRose Levy Beranbaum

Hardcover • $40.00 • 9781118338612 • 8 x 10 • 576 pages • Full Color

Legendary baker Rose Levy Beranbaum is back with her most extensive“bible” yet. With all-new recipes or the best cakes, pies, tarts, cookies,candies, pastries, breads, and more, this magnum opus draws rom Rose’spassion and expertise in every category o baking. From simple everydaycrowd-pleasers, to show-stopping stunners, to bakery-style pastries devel-oped or the home kitchen, every recipe proves that delicious perection iswithin reach or any baker.

ROSE LEVY BERANBAUM is the award-winningauthor o nine cookbooks, most recently Rose’s Heav-enly Cakes, which won the IACP Cookbook o the YearAward, and an internationally acclaimed ood writerand expert. Fans and ellow bakers can find her onlineat www.realbakingwithrose.com.

The latest and most comprehensive baking book

yet from best-selling author and “diva of desserts”

Baking Chez Moi

Recipes from My Paris Home to Your Home AnywhereDorie Greenspan


Dorie Greenspan explores the ascinating world o French desserts,bringing together a charmingly uncomplicated mix o contemporary recipes,including original creations based on traditional and regional specialties,and drawing on seasonal ingredients, market visits, and her travels through-out the country.

Inducted into the James Beard Foundation Who’s Whoo Food and Beverage, DORIE GREENSPAN wastapped by Julia Child to write Baking with Julia. She

coauthored Desserts by Pierre Hermé, which won anIACP Award. Her Around My French able was an IACPCookbook o the Year, and Baking: From My Home toYours won a James Beard Award.

A “culinary guru” and author of the award-

winning Around My French Table and Baking:

From My Home to Yours returns with an exciting

collection of simple desserts from French

home cooks and chefs

© Alan Richardson

© Ben Fink



A better way to cook great food

How to Cook Everything Fast

A Be tter Way to Cook Great FoodMark Bittman

Hardcover • $35.00 • 9780470936306 • 8 x 9 • 1056 pages • Two Color

Te secret to cooking ast is cooking smart—how you choose and prepareyour ingredients and make use o your time in the kitchen. In How to CookEverything Fast , Mark Bittman’s latest innovative, comprehensive, must-have culinary reerence, he shows how anyone can spend just a little timecooking and be able to make 2,000 innovative recipes that are delicious,

varied, exciting, made rom scratch, and ready in anywhere rom 15 to45 minutes.

MARK BIMAN is one o America’s best-known

and most widely respected ood writers. He coversood policy, cooking, and eating as an Opinioncolumnist or the New York imes and the paper’sSunday Magazine.

Marcus Off Duty The Recipes I Cook at Home

Marcus Samuelsson


For two decades, Marcus Samuelsson has captivated ood lovers with hisbrilliant culinary interpretations. Born in Ethiopia, raised in Sweden, andtrained in European kitchens, he is a world citizen turned American successstory. Not only was Samuelsson the youngest che ever to receive threestars rom the New York imes, he is also a five-time James Beard Awardrecipient, a winner o op Chef Masters, and a judge on Chopped . Chosenby President Obama to cook the first state dinner, he is now a charismaticV host.

MARCUS SAMUELSSON’s restaurants include RedRooster and Ginny’s Supper Club in Harlem andAmerican able at Lincoln Center. He is a judge on

ABC’s Te aste and the author o Aquavit, Te Soulof a New Cuisine, and the best-selling memoir Yes, Chef .

The award-winning celebrity chef and New York

Times best-selling author unwinds at home,

sharing 150 relaxed, multicultural dishes

© Paul Brissman

© Romulo Yanes



200 creative and delicious recipes, from main

dishes to sweet treats, all made super easy

with ready-to-use dough

Pillsbury The Big Book of

Easy Baking with Refrigerated DoughPillsbury

Paperback • $19.99 • 9780544333161 • 8 x 9 • 336 pages • Full Color

Tere’s a simple secret any home baker can tap to enjoy the aroma oabulous resh baking in the kitchen without spending a lot o timeand effort. With Pillsbury rerigerated dough, the hard part o baking isalready done or you, making it possible to whip up rave-worthy appetizers,entrees, snacks, and desserts with minimal uss. Te creative recipes in thisbountiul collection use ready-made pizza dough, biscuits, pie crusts,

and cookie dough that convert magically to irresistible treats like RusticChicken Pot Pie, Gouda and Pear Pizza, Crunchy Monkey Bars, and evenJelly Doughnuts. Both new and experienced bakers will delight in the

versatility o these 200 recipes and 100 gorgeous photos, and those whowant to bake gluten-ree will find recipes using the new gluten-ree doughs.

The eagerly awaited first cookbook from the

wildly popular blog How Sweet Eats

Serio usly Delish150 Recipes for People Who Totally Love Food

Jessica Merchant


Jessica Merchant, creator o the popular ood blog How Sweet Eats, has nowcreated her first cookbook, Seriously Delish. Her playulness jumps off thepage in her inventive and incredibly delicious recipes. Her sense o humor,which brings millions o visitors to her site, shows through in chapter titleslike “Breakast (. . . or Dinner?)” and “Salad, Soups, and Vegetable-likeTings (Ugh, i We Must).” Merchant makes ood that people get excitedabout, nothing run-o-the-mill or expected.

JESSICA MERCHAN ounded the popular ood blogHow Sweet Eats in 2009. A sel-proclaimed ood anatic,she shares her ramblings with millions, creating acommunity on her site that brings in over 100,000readers every day.

© David Burke



The newest and fully revised edition of one

of America’s best-selling cookbooks

The fully updated and revised edition of the

best-selling, tried-and-true resource for

generations of cooks

Weight Watchers New Complete Cookbook, 5th EditionOver 500 Delicious Recipes for the Healthy Cook’s Kitchen

Weight Watchers

3/5 Ring Binder • $29.99 • 9780544343498 • 464 pages • Full Color

Better Homes and Gardens New Cook Book 16th EditionBetter Homes and Gardens

3/5-Ring Binder • $29.99 • 9780544307070 • 8 x 10 • 660 pages • Full Color

Te ully updated and revised edition o the best-selling, tried-and-trueresource or generations o cooks.

LOW-CALORIE

GrilledChili-Garlic Tri-Tip

PREP: MINUTES MARINATE: TOHOURS

GRILL: MINUTES STAND: MINUTES

MAKES: SERVINGS

teaspoonscaraway seeds teaspoonscuminsee ds ½ teaspoonc oriander seeds tablespoonstomato sauce

ta blespoonred chil ipa ste ta blespoonol iveoil ¼ teaspoonschili powder clovesgarl ic, minced

-pound bonelessbeeftri-tip roa st(bottomsirloin)

½ teaspoonsalt ¼ teaspoonb lack pepper

Inalargeskilletcombinecarawayseeds,cuminseeds,andcorianderseeds.Cookovermedium-highheatforto minutesoruntilseedsarelightlytoastedandfragrant,shakingtheskilletconstantly.Coolcompletely.Transferseedstoacleancoffee grinder;pulsetoformafinepowder.

Forspicepaste,ina smallbowlcombinetomatosauce,chilipaste,oil,chilipowder,andgarlic.Stirinthe spiceseedpowder.

Trimfatfromroast.Placemeat inashallowdish;sprinklewithsaltandpepper.Spreadspicepasteoverbothsidesof meat.Coverandmarinateintherefrigeratorfor tohours.

Foracharcoalgrill,arrangemedium-hotcoalsaroundadrippan.Test formediumheatabovepan.Placeroaston grillrackoverpan.Coverandgrilltodesireddoneness,turningoncehalfwaythroughgrilling.Allowtominutesformediumrare(°F)and tominutesformedium(°F).(Fora gasgrill,preheatgrill.Reduceheattomedium.Adjustforindirectcooking.Placeroastin roastingpan;placepanongrillrackover theburnerthatisturnedoff.Grillasdirected.)

Removemeatfromgrill.Covermeatwithfoil;letstandfor minutes.Temperatureof meatwillriseduringstanding.

PEROUNCESMEAT: cal.,gfat(gsat.fat),mgchol.,mgsodium,gcarb.,gfiber,gpro. EXCHANGES:

SouthwesternBeef KabobswithCornandOrzoSalad

PREP: MINUTES BROIL:MINUTES

MAKES: SERVINGS

tea spoonschil ipowder

teaspoonsgarlicsalt tea spoonground cumin tea spoonground orega no pounds bonelessbeef sirloin, cut into

-inchcubes recipeCorna nd Orz o Sa la d Limeslices(optional) Cilantro sprigs(optional)

Inaresealableplasticbagcombinechilipowder,garlicsalt,cumin,andoregano.Sealbagandshaketomix. Addbeefcubestobag.Sealbagandshaketo coat.Oneight-inchskewersthreadmeat,leaving¼-inchspacebetweenpieces.

Foracharcoalgrill,grillkabobson therackofanuncoveredgrilldirectlyovermediumcoalsforto minutesoruntildesireddoneness,turningonceortwice.(Fora gasgrill,preheatgrill.Reduceheattomedium.Placekabobsongrillrackoverheat.Coverand grillasdirected.)

Transferorzomixturetoa largeplatter;arrangebeefkabobsontop.Ifdesired,garnishwithlimeslicesandcilantrosprigs.

CORNAND ORZO SALAD: Cook2cupdriedorzo(rosamarina)accordingtopacakgedirections,addingcupsfreshcornkernels(ears) forthelastminuteofcooking.Drainorzo andcornin acolander;rinsewithcoldwater.Inalarge bowlcombineorzo;corn;mediumorangeor redsweetpepper,cutintobite-sizepieces;2cupgrapetomatoes,halved;one.-to-ouncecankidneybeans,rinsedanddrained;½cupthinlyslicedredonion;and smallzucchini,halvedlengthwiseandsliced.Fordressing,inascrew-topjarcombinetablespoonsoliveoil;tablespoonshoney;teaspoonfinelyshreddedlimepeel;¼cuplimejuice;fresh jalapeñochilepepper,seededandfinelychopped(seetip,pagexx);tablespoonssnippedfreshcilantro;½teaspoonsalt;andclovesgarlic,minced.Coverandshakewell.Pourdressingoverorzomixture;mix well.

PERKABOBCUP SALAD: cal.,gfat(gsat.fat),mgchol.,mgsodium,gcarb.,gfiber,gpro.EXCHANGES:

GRILLING GRILLING

SOUTHWESTERN BEEF KABOBS

WITH CORN AND ORZO SALAD

• This new edition includes

more than 1,200 recipes

and 1,000 color photos

• Includes a “Secret to

Success” feature in each

chapter that shows cooksthe key ingredients or

steps to making each

recipe successful

• Features a new holiday

chapter and icons that

highlight recipes that are

fast, low-calorie,

and best-loved

B R E A K F A S T S A N D B R U N C H E S

B E V E R A G E S A N D A P P E T I Z E R S

S O U P S

S M A L L P L A T E S

VE GET ARI ANMAI NDI S HE S

S EAF O ODMAI NDI S HE S

P O UL T RYMAI NDI S HE S

BEEF ,P ORK ,ANDL AMBMAI NDI S HE S

4 WEIGHT WATCHERS NEW COMPLETE COOKBOOK

Grilled Shrimp andBasil SandwichesSERVES 4

poundlargeshrimp,peeledanddeveined

freshbasilleaves,thinlysliced

tablespoonextra-virginoliveoil

¼teaspoonsalt

⅛teaspoonblackpepper

sliceswholegraincountry-stylebread

(¼-ounce)packagelightgarlicandherbcheesespread

arugulaleaves

tomatoes,eachcutintothickslices

Tosstogether shrimp,basil,oil, salt,

and pepper in largebowl; marinatein

refrigerator 20 minutes.

Meanwhile,spraygrillrackwithnon-

stickspray.Preheatgrilltomedium or

preparemediumfireusingdirect method.

Thread shrimp onto4 (10-inch)

metal skewers.Discard marinade.Place

shrimp and slicesof bread on grill rack

and grill,turning,until shrimp arejust

opaquein center and bread isgolden

brown and nicely marked,3–5 minutes.

Spread cheesespread evenly on

slicesof bread.Top each of 4 slicesof

bread with 5 arugulaleaves,2 tomato

slices,and one-fourth of shrimp.Cover

with remainingslicesof bread.

PER SERVING ( SANDWICH): 309 Cal,9 gTotal Fat,3 g

SatFat,0 gTransFat,173 mgChol,737 mgSod,29 g

Total Carb,5 gSugar,4 gFib,28 gProt,130 mgCalc.

PointsPlus value: 8

COOK’S NOTEForapretty andsimpledessert,serveabowl

of largestrawberries,preferably with their

stemsstillattached.

Grilled SpicyShrimp withPapaya-Lime SalsaSERVES 4

½teaspoonspaprika

½teaspoondriedthyme

½teaspoonblackpepper

¼teaspoonsalt

⅛teaspooncayenne

¼poundslargeshrimp,peeledanddeveined

cupsdicedpapaya

scallions,thinlysliced

lime,peeledanddiced

Combinepaprika,thyme,pepper,salt,

andcayenneinlarge zip-closeplastic

bag;addshrimp.Squeeze outairand

sealbag;turnto coatshrimp.Refrigerate

atleast30minutesorupto2hours.

Meanwhile,tomakesalsa, mix

together papaya,scallions,and limein

servingbowl.

Preheatgrill tomedium-high or

preparemedium-high fireusingdirect

method.Spray grill basketwith nonstick

spray.

Placeshrimp in singlelayer in grill

basketand grill until justopaquein cen-

ter,about3 minutesper side.Servewith

salsa.

PER SERVING (ABOUT SHRIMP AND SCANT ¾ CUP

SALSA): 146 Cal,1 gTotal Fat,0 gSatFat,0 gTransFat,210 mgChol,392 mgSod,10 gTotal Carb,4 g

Sugar,2 gFib,23 gProt,72 mgCalc. PointsPlus

value:3

COOK’S NOTE

Servetheshrimpon abedof cookedbrown

basmati rice(½ cupof cookedbrown

basmati ricewith each servingwillincrease

thePointsPlusvalueby 3 ).

GrilledShrimpandBasilSandwiches

_ L _ m i t In t ri r _F .i n / / :GRILLED SHRIMP AND

BASIL SANDWICHES

• This new edition reflects

current trends in food an

boasts new chapters on

appetizers and beverage

• Features a no-cook

cocktail party; small

plates for creating tapas

or light meals; recipes for

the grill, and 20-minutemain dishes

• Includes advice on shop-

ping and streamlining

• 60 color photos


18/112



Betty Crocker

The Big Book of One-Pot DinnersBetty Crocker

Paperback • $19.99 • 9780544339309


More than 200 amily-riendly, delicious recipesor complete meals made in one pot.

Mr. and Mrs. Sunday’s SuppersMore Than 100 Delicious Homemade Recipes

to Bring Your Family Together

Lorraine Wallace

Hardcover • $24.99 • 9781118175293


Te latest collection rom New York imes best-selling author Lorraine Wallace, wie o

Fox Sunday News anchor Chris Wallace.

Virgin Territory Exploring the World of Olive Oil

Nancy Harmon Jenkins

Hardcover • $29.99 • 97811182032248 x 9 • 352 pages • Full Color

An illuminating look at olive oil with 100 recipesrom the country’s leading authority on the subject.

WineWise, Revised EditionThe Culinary Institute of America

Hardcover • $35.00 • 9780544334625


An updated edition o the James BeardAward–winning guide to wine romTe Culinary Institute o America.



Diabetic Living

Diabetes Meals by the Plate90 Low-Carb Meals to Mix & Match

Diabetic Living Editors

Paperback • $19.99 • 9780544302136


An easy, graphic guide to planning delicious,diabetes-riendly meals.


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for Succe ssful Cookie BakingBetter Homes and Gardens

Paperback • $19.99 • 9780544339293


Recipes or every kind o cookie, including must-have classics and resh new flavor combinations.

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Tis specialty collection showcases 100 oBetty Crocker’s cutest and cleverest bite-size oods,

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Silvana’s Gl uten-Free and Dai ry-Free KitchenTimeless Favorites Transformed

Silvana Nardone


Te ounding editor o Every Day with Rachael Ray reinvents America’savorite dishes or a gluten- and dairy-ree world—no compromises to

flavor or texture accepted.

1,000 Spanish RecipesPenelope Casas

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7 x 9 • 720 pages • Two Color

Te legacy work by one o the most influentialexperts on Spanish cuisine.

100 Best Quick Gluten-Free RecipesCarol Fenster

Hardcover • $16.99 • 9780544263710


An irresistible guide to simple, delicious, gluten-ree recipes made in thirty minutes or less.

CHILI SHRIMP POTSTICKERS WITH

CHILISOY DIPPING SAUCE

INTRODUCTION



Every dish you love, every recipe you want

Good Cheap EatsEveryday Dinners and Fantastic Feasts

for $10 or Le ss

Jessica Fisher

Paperback • $16.95 • 9781558328433


Delicious alternatives to ast ood, takeout pizza,or overprocessed oods rom the supermarket with

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the bank or take hours to cook.

The Old Farmer’s Almanac Comfort Food Ken Haedrich

Paperback • $19.95 • 9781571986481

8 x 9 • 288 • Full Color

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Proof The Science of Booze

Adam Rog ers

Hardcover • $26.00 • 9780547897967 • 6 x 9 • 272 pages

In a spirited tour across continents andcultures, Adam Rogers puts our alcoholic

history under the microscope.

Crab Cakes With SpecialSeafood Sauce recipe on page 00

Hot Buffalo Chickenand Cheese Dip .................00

Barbecue ChickenEmpanadas.......................... 00

White Beanand Roasted Red PepperDip .........00

Garlicky Eggplant Dip .......................................... 00

SilverDollarCheese Biscuits............................. 00

FrenchOnionToasts................. ..........................00

Creamy Pimiento Cheese ................................... 00

A Deviled Egg Trio ................................................00

Tuna Deviled Eggs.......................................... 00

Guacamole Deviled Eggs............................... 00

BaconRanchDeviled Eggs........................... 00

Baked Stuffed CreamerPotatoes...................... 00

Sweet and Tangy Meatballsand Sausage .........00

Old-Fashioned Meatballs.................................... 00

Sausage and Spinach–Stuffed Mushrooms......00

Baked Stuffed Clams.......................................... 00

Bacon-Wrapped Scallops

WithCreamy Chili Sauce ............................... 00

‘SalmonPâté ....................................................... 00

Hot Crab Dip ........................................................ 00

Crab CakesWithSpecialSeafood Sauce ..........00

Party Tarts........................................................... .00

Olive and Feta Tarts........................................ 00

Sun-Dried Tomato Tarts................................. 00

Broccoli CheddarTarts............................... ....00

Onionand BaconTarts......................... ..........00

appetizers

APPETIZER S

6 THE OLD FARMER’S ALMANAC COMFORT FOOD

salads

AsparagusVinaigretteSalad

Asparagusisasure sign of spring,and thisisataste of it!

2 pounds freshasparagus, rins ed and trimmed (see box)

3 or 4 large handfuls freshbabyspinach

handfulfreshItalian parsley

saltand freshlyground blackpepper, totaste

Mustard Vinaigrette (page 000), divided

1 hard-boiled egg, finelychopped

shavings of freshParmesan cheese

1 cupherb-flavored croutons (whole, if small, otherwise

partiallycrushed)

■ Put two dinnerplatesinto the reezer.

■ Lay theasparagusin a steamerbasket. Put½ inch owaterinto alargepot and bringto a boil. Careully put thesteamerbasket into theboilingwater, cover, and steamor3 minutes, oruntilthespearsare

bright green in color. (Pencil-thin spearscookquickly; thumb-thick onesrequire1 to 2 minutesmore. Avoid wiltingthespears.)

■ Removetheplatesromthe reezerand immediately transertheasparagusonto them, spreadingthespearsso that they do not overlap.Set asideto cool. (Do not plungethe asparagusinto cold water; thisofen leavesit waterlogged.) Orcoverand rerigerateor1 to 2 hoursbeoreserving.

■ Mixthe spinach and parsley and arrangein a bed on a largeplatter.Season with salt and pepper. Lay theasparagusspearsover thegreens.Drizzlewith ⁄ cupothe vinaigretteand topwith theegg, Parmesancheese, and croutons. Passtheremainingvinaigretteat thetable.

Makes 6 servings.

FC: Tipcombined romEDC 2015, June8 & Best HomeBaking, page40

salads

Asparagus Tips

Look for firm spears— between pinky- and

forefinger-diameter— with tight, unblem-ished tips and fresh

(not dry or woody)

white to light green bottoms. Use as soon

as possible after

purchasing. Asparagus grows in sandy soil,

so always rinse it well.

Snap off and discardthe pale, woody,

lower third or quarter

of each spear.

ASPARAGUS VIN AGRETTE SALAD


23/112

With more than 63 million cookbooks sold since 1950, Betty Crocker is thename readers trust for reliable recipes and great ideas. For over 75 years,Betty Crocker has provided advice to millions of Americans through

cookbooks, magazines and television.

ANDOU ILLE SAUSA GE, SQUA

AND WILD RICE RASSE RO

From Betty Crocker The Big B

of One-Pot Dinners p

© General Mills Photography Stu



Betty Crocker Cookbook, 11th Edition

Box Tops for Education Special Edition3/5 R Bdr • $29.99 • 9781118626733

672 ps • 8 ¾ x 10 • F Cr

eam up with Betty Crocker and Box ops for Education, a nationwideprogram that helps parents earn money for schools. A bonus section atthe front of the book shows how to get involved and offers recipes idealfor baking with kids—each using a product containing a Box op thatcan be clipped and saved.

Following that is the entire 11th edition of the Betty Crocker Cookbook.Filled with 1,500 classic and new recipes and 1,100 gorgeous photos,as well as invaluable cooking guidance, Te Big Red Cookbook is betterand more comprehensive than ever before.

Betty Crocker Cookbook, 11th Edition1500 Recipes for the Way You Cook Today

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Betty Crocker New Cake DecoratingPb d: 05/05/2015 • Spr Bd • $24.99

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Te world of cake decorating is more playful,whimsical, elegant, and creative than ever. And thenew generation of Betty Crocker Cake Decorating

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Betty Crocker Big Book of PastaPb d: 2/02/15 • Pprbc • $19.99

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30 Minutes or Less to Dinner Pprbc • $19.99 • 9781118230695 • 8 x 9

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30 Minutes or Less to Dinner Spr Bd • $24.95 • 9780471997962 • 8 x 10

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Pprbc • $19.99 • 9781118397466 • 9 x 10

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Betty Crocker The 1500 Calorie a Day Cookbook

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Te iconic BEER HOMES AND GARDENS® brand is one oAmerica’s most trusted sources or inormation on cooking, gardening,home improvement, home design, decorating, and crafing.

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ClaSSiC

RoaSt tuRkey

cheese 101

Semihard(orsemifirm)cheeseshave moremoisturethanhardcheeses, buttheyhave aslightlysmoothertexture.They’reoften usedincookingbecausetheymeltwell. Chooselonger-agedsemihardcheesesfor bolderandmorecomplexflavors.Tostoresemihard cheeses,wrapthemin waxedpaperandplacein anairtightcontainer.

.Cheddar.Whitecheddar.Gruyère

.Gouda.Swiss

Greatforgrating,hard cheeseshavebeenagedtoremovemoistureand allowthesaltin thecheesetocrystallize.Thisis whatgivesthesecheesestheirsharpflavor andslightlygranulartexture.Becausetheydo notneedto breathe,hardcheesescanbe wrappedtightlyinplasticwrapinan airtightcontainerforstorage.

.Asiago.Manchego

.Pecorino-Romano.Parmigiano-Reggiano

Bluecheesescontainblue veinscreatedbytheadditionof moldduringthecheesemakingprocess.Softerbluecheesescan beusedforspreadingandmeltwellin cooking.Sliceandservehigher-end,drierbluesfor eatingoutof hand.Wrapbluecheesesin foilorwaxed paper,theninplastic wrap.

.Bluecheese.Gorgonzola

.Roquefort.Stilton

-

Soft-ripenedcheeseshaveasmooth interiorandthin,bloomyrind. BrieandCamemberthaveverysimilar flavorsandcan beusedinterchangeablyinrecipes.However,Camemberttypicallyhasaslightly strongerflavorandfirmer texturethanBrie. Storesoft-ripenedcheeseswrappedinwaxedpaper,whichallowsthemto breathe.

.Brie.Camembert

Semisoftcheeseshavea highmoisturecontent;theirpliabletexturemakesthem easytosliceand tuckintocoldsandwiches.To storesemisoftcheeses,wrapin waxedpaperandplaceinan airtightcontainer.

.Fontina.MontereyJack

.Muenster.Havarti

Terrificinsaladsand quick-cookingdishes,theseunagedcheeseshave ahighmoisturecontent,softtexture,and flavorsthatrangefrommildto tangy.Store,tightlycovered,intheiroriginalcontainers(and originalliquidif applicable)forupto days.

.Chèvre.Feta.Freshmozzarella

.Mascarpone.Ricotta

Followthesetips todesigna fascinatingcheesetrayfor appetizerparties.

▪Servethreetofive differentcheesesandpurchasetoouncesperguest.▪Varythetexturesandflavors,servingatleastonesemisoftcheese,onesoft-ripenedorbluecheese,andafirmcheese.▪Varythecheesesbymilk source,choosingatleast

oneeachofgoat’s,cow’s,andsheep’smilk.Ifyougotoacheeseshop,thecheesemongercan letyoutastethedifferencesamongthem.▪Becausemostcheesestastebestat roomtemperature,arrangethetrayandsetitout forminutesbeforeserving.▪Servewithcrackersand/orbreadsandeasyaccompanimentssuchasolivesandnutsordriedorfreshfruits.

APPETIZERS &DRINKS APPETIZERS &DRINKS

BEST-LOVED

PREP: MINUTES ROAST: HOURS MINUTES AT °F

STAND: MINUTES MAKES: SERVINGS

- to -pound turkey recipeOrangeand Herb

Butter Rub and Glaze(page)(optional)

Salt and black pepper(optional)

recipeOld-FashionedStuffing(page)orTurkey Aromatics(page)(optional)

Vegetableoil recipePerfect Turkey

Gravy (page)

Preheatovento °F.Removeneckandgibletsfromturkey;reserveforanotheruseordiscard.Rinse turkeybodycavity;patdry withpapertowels.UseOrangeandHerbButterRuband Glazeasdirected;sprinklecavitywithsaltandpepper.Ifdesired,spoonstuffingor TurkeyAromaticslooselyintocavity.Skewerneckskintoback.Tuckdrumstickendsunderbandof skinacrosstail(if present)ortiedrumstickstothetail using%cottonkitchenstring.Twistwingtipsunderback.

Placeturkey,breastsideup,onarackinashallowroastingpan(seetip, page).Brush withoil;sprinkle

withadditionalsaltandpepper.Insertanoven-goingmeatthermometerintothecenterofan insidethighmuscle(thermometershouldnottouchbone).Cover turkeylooselywithfoil.

Roastturkeyfor¼hours.Removefoil;cutbandofskinorstringbetweendrumstickssothighscookevenly.Roastforto minutesmore(tominutesifstuffed)oruntilthemeatthermometerregistersatleast°Finthethigh;ifstuffed,thecenterof stuffingmustregister°F.Drumsticksshouldmoveeasilyintheirsockets.Ifdesired,duringthelastminutesof roasting,brushturkeytwicewithglaze.Removeturkeyfromoven.Coverwithfoil;letstandforto minutesbeforecarving.Transferturkeytoacuttingboardandcarve.Ifdesired,garnishwith fresh fruit and herbs. ServewithTurkeyGravy.

PEROUNCESTU RKEY: cal.,gtotalfat(gsat.fat),mgchol.,mgsodium,gcarb.,gfiber,gpro. EXCHANGES:LeanMeat,½Fat

cook’ssecrets

↑.TIEITUsekitchenstring totiethelegs together.If thetai lisstillontheturkey,securelegs tothetai l.Wrapthestringaround thelegsandtai l,pulli tt ight,andtieaknot.

.TUCKITTuckthewingtipsbehindtheback.Tuckingthewingsandtyingthelegskeepsthemtightandsecureagainstthebodyof theturkey,creatingauniformshape.Thisalsohelpstheturkeyroastatanevenrateandpreventsburning.

↓

↑.CHECKITAccordingtothe U.S.Departmentof Agriculture,turkeyissafetoeat at°F.OurTestKitchenthoughtthebirdlookedandtastedbetterwhenroastedto °Fdeepinthethigh muscle.Insertanoven-goingmeatthermometerintothethigh muscle,makingsurethe probedoesnottouchbone.

If you purchaseda frozenturkey youwill needto leavethe turkeyin the fridge for dayper¹₂poundsof weightto thawcompletelyIf it isstilla little icyrun coldwater overand throughthe cavityofthe bird

classic roast turkeyThe Secret: Covering is the thing! To keep the lean breastmeat juicy until the dark-meat thighs are done, tent theturkey breast with foil during the first 2¼ hours. Just asimportant, use a meat thermometer; don’t rely on the pop-uptimer that comes in the turkey—it often pops up too late.

.BUTTERITApplyingbutter rub

betweenthemeat andskinflavorsthe meatinsteadofjusttheskin.Toloosenskin,workyourfingersbetweenskinandmeatonbreastasfarasyoucan.L i ftsk intorubbutteronasmuchofmeatasyoucanreach.Pullskinb ackoverbreast meat.

↓

↑.STUFFITIfyouchoosetostufftheturkey,first patthecavi tydrywithpapertowels.Spoonthestuffinglooselyintothebodycavityoftheturkey.Donot packthestuffingin. Allowadequateaircirculationsothestuffingcooksevenlyandreachesasafetemperatureatthesametimeastheturkeymeat.(Bakeanyextrastuffing inadish.)

DRYTURKEYHAPPENSFORTHISREASON:Theleanwhite-meatbreastcooksfasterthanthefattierdark-meatthighs.Bythetimethethighsareat therighttemp,thebreastisovercooked.Tentingwithfoildeflectsa goodportionoftheheatfromthebreast,soit cooksmoreevenlywiththethighs.Tocreatethetent,forma largepieceoffoillooselyoverthebreasttoallowforsomeaircirculation.

HOLIDAY HOLIDAY

CHeeSe 101

NeW!




365 Comfort FoodsPprbc • $19.99 • 9781118629123

8 x 9 • 416 ps • 2-Cr wh F-Cr insrs

A year’s supply o quintessential comort ood that appeals to the wholeamily. From updated traditional avorites to can’t-miss classics, thebook covers main dishes, sides, soups, snacks, baked goods, and

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365 Vegetarian MealsInspiring Meals for Every Day

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7978

Inthesameskilletheatthe

remaining tablespoonoil

over medium heat Addarugula in

batches if necessary Cookandtoss

for to seconds or justuntil

arugula is wilted

Toserve dividearugula among

four serving plates Topwith

potatoes Thinly slicepork crosswise

arrangeonplates

cal g total fat g sat fat mg

chol mg sodium g carb g fiber

g pro

Preheatoven toF Ina

small bowl combinerosemary⁄ teaspoonof thesalt andthe pepper

Trim fatfrom meat Placemeat ona

rackin a shallowroasting pan Sprinkle

all over with therosemary mixture

Roastfor to minutes or until an

instantreadthermometer insertedin

center registers F Removefrom

oven Cover with foil let stand for

minutes Temperature of meat

after standing shouldbeF

Meanwhile ina coveredlarge

nonstickski lletcook potatoes

ina small amountof boiling lightly

saltedwater about minutes or just

until potatoes aretender stirring

occasionally Drainwater from skillet

Add tablespoonof the oil

andthegarlictopotatoes in

skillet Cookover mediumhigh heat

for to minutes or until potatoes

arebrownedstirring occasionally

Sprinklewith lemonpeelt heremaining⁄ teaspoonsalt andthe paprika Toss

tocoat Transfer potatoes toa bowl

Cover andkeep warm

teaspoondriedrosemary

crushed

⁄ teaspoonsalt

⁄ teaspoongroundblackpepper

toouncepork

tenderloin

ouncestoinchYukongold

potatoesqua rtered

tablespoonsoliveoil

clovesgarlicthinlysliced

teaspoonfinelyshredded

lemonpeel

⁄ teaspoonsmoked paprika

orregularpaprika

cupsarugulatoughstems

removedorfreshbaby

spinachabout ounces

Skillet-Roasted Potatoes w ith Pork minutes minutes at F minutes servings

Fresh TomatoSauce

Ina largesaucepan heat tablespoonvegetable oil over medium heat Add⁄ cupfinely choppedonion small and cloves garlic minced cookfor to minutes

or until onionis tender stirring occasionally Stir in cups peeled seeded and

choppedroma tomatoes or oneounce canwhole peeledroma tomatoes

drainedand chopped Stir in ⁄ cupred wine to teaspoons balsamicvinegar⁄ teaspoonsalt and ⁄ teaspoonground blackpepper Bring toboiling reduceheat Simmer uncovered for to minutes or until sauce is slightly thickened

stirring occasionally

Addbaked meatballs to

warm Fresh TomatoSauce

heatthrough Serveover hotcooked

lasagna noodles

cal g total fat g sat fat mg

chol mg sodium g carb g fiber

g pro

Preheatoven toF Lightly

coata ××inch baking pan

with cooking spray setaside In a

largebowl combinechili sauce bread

crumbs onion cheese pepperoncini

pepperandfennel seedsAdd ground

porkMixwellShapeintomeatballs

Placeinpreparedpan

Bake uncovered for to

minutes or until browned

andcooked through Removefrom

oven drainofffat

Nonstickcooking spray

⁄ cupchilisauce

⁄ cupseasonedfinedry bread

crumbs

tablespoonsfinelychopped

onion

tablespoongratedParmesan

cheeseorRomanocheese

tablespoonfinelychopped

drainedpepperoncinisalad

pepper

⁄ teaspoonsfennelseeds

crushed

poundextraleangroundpork

recipeFreshTomatoSauce

cupshotcookedbroken

lasagnanoodles

Mama’s Spicy Meatballs with Fresh Tomato Sauce Photoonpage136

minutes minutes at F minutes sauce servings

811186 1 3_ch03_PP .indd 8 6/ 5/13 :1 P

MaMa’S SPiCy MeatBallS WitH FReSH toMato SauCe &

SkilletRoaSted PotatoeS WitH PoRk



Diabetic Living

The Ultimate Diabetes Cookbook More than 400 Healthy, Delicious Recipes

Diabetic Living Editors

Pprbc • $19.99 • 97811186267956 x 9 • 480 ps • F Cr

A beautiul and comprehensive collection o diabetes-riendly recipes rom Diabetic Living ® magazine,

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Ultimate Quick & Healthy More than 400 Low-Cal Recipes

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Better Homes and GardensThe Ultimate Soups

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The Ultimate Cookie Book,2nd Edition

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for B aking Better CookiesPprbc • $19.99 • 978054433 9293 • 6 x 9

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Make-Ahead Meals150+ Recipes to Enjoy Every Day of the Week

Pb : 8/4/15 • tr Ppr • $19.99

9780544456167 • 9 x 10


Biggest Book of Slow

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Biggest Book of Slow Cooker

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Fresh Grilling

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Better Homes and Gardens FreshRecipes for Enjoying Ingredients

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Biggest Book of Bread

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Year-Round Slow Cooker RecipesMore than 500 Recipes for All Seasons

3/5 Rn Bn • $29.99 • 9781118217788

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Slow Cooker Favori tes

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So-Easy Sl ow Co oker 203 Sensational Recipes

Pprbc • $12.95 • 9780696242021 • 8 x 10


I Didn’t Know My Slow Cooker

Could Do That!150 Delicious, Surprising RecipesPb : 1/19/16 • Pprbc • $19.99

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Garden Fresh MealsPprbc • $19.95 • 9780470937501

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Baking

More than 350 Recipes Plus Tips andTechniquesHrcr • $29.99 • 9781118453261 • 8 x 9


Cupcakes

More than 100 Sweet andSimple Recipes for Every OccasionPprbc • $19.99 • 9781118292693 • 9 x 10


9x13: The Pan That Can

More than 370 Family Favorites toFit America’s Most Popular PanCmb Bn • $19.95 • 9780696239274 • 8 x 9


Very Merry Cookies16 Dozen Best Recipes to

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GENERAL CUL INARY

PAN-SEARED DUCK BREAS

WITH DRIED CHERRY GLAZ

From Season with Authority , p. 17

© Cedric Angel


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Virgin Territory Exploring the World of Olive Oil

Nancy Harmon Jenkins

Hc• $29.99 • 9781118203224

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The 4-Hour Chef The Simple Path to Cooking Like a

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Timothy Ferriss

Hc • $30.00 • 9780547884592 •7 x 9

Dinner PiesKen Haedrich

Pb : 10/06/15 • Hc • $19.95

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Help! My Apartment

Has a Kitchen Cookbook 100+ Great Recipes with

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Kevin Mills and Nancy Mills

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Sweet Paul Eat & MakeCharming Recipes + Kitchen Crafts You Will Love

Paul Lowe

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Serio usly Delish150 Recipes for People Who Totally Love Foo

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274 SERIOUSLY DELISH

SERVES 4 • TIME:8hours

SHORT RIBS

21 ⁄ 2 pounds beefshort ribs

1 teaspoonsalt

1 teaspoonfreshlygroundblack

pepper

1 ⁄ 2 teaspoononionpowder

1 ⁄ 4 teaspoongarlic powder

1 tablespooncanola oil

1 cuplow-sodium beefstock

(or beer!)

HASH

4 slices bacon, chopped

1 sweet yellow onion, diced

1 ⁄ 2 greenbellpepper, diced

2garlic cloves, minced

4 Yukongoldpotatoes, chopped

1 ⁄ 4 teaspoonsalt

1 ⁄ 4 teaspoonfreshlygroundblack

pepper

4 to8largeeggs

1 ⁄ 4 teaspooncrushedredpepper

flakes

1 tablespoonchoppedfreshherbs

(basil, parsley, oregano, or your

choice)

slowcooker

short ribbreakfast

hash

Gah.Hello, beautiful.Okay, okay. Shortribsmay be anythingbutbeautiful. Thisbreakfast,

though?Offthe hook.

It’sanother one ofthose recipesthatwasinspiredby brunchata

localrestaurantandoh, man . . . shortribs for breakfastare worth the hype.

It’ssortof crazybecause I’ve alwaysonlydesiredthemin tacos. On a

whimIorderedthe breakfasthash one morningandwascompletelysold.

Within seconds.

Thisisquite possiblyone ofthe richest, mostdecadentsavory

breakfastsI’ve ever had. The poachedeggscombinedwith the pulledshort

ribs—Idon’teven have words.

Ireallydon’t.

1For theribs,season theribswith the salt,pepper,onion powder,

and garlic powder.Heatalargeskilletover high heat and add

theoil.Add theribsto theskilletand sear until golden on all sides,

1 to 2 minutes per side.Remove the ribs from the skillet and add

them to a 7-quart slow cooker.Add the stock and cook the ribs on

low for 8 hours,turning once or twice if you can.Once the ribs are

finished,removefrom theslow cooker and placethem on aplate.

Allow them tocooltothetouch,thenshredthebeef anddiscardthe

bonesandfat.

2For thehash,heatalarge skilletover medium heatand add

thebacon.Cookuntilit’scrispyandthe fathasrendered,then

removethebaconwitha slottedspoonandallowittodrainon apaper

towel.Addtheonionsandpepperstothe sameskilletandtosstocoat.

Cook,stirring,untiltheonionsbegintosoften,5 minutes.Add the

garlic,potatoes,salt,and pepper and stir.Cover theskilletand cook

until thepotatoesaretender and slightly crispy,10 minutes,tossing

onceor twicewhilecooking.Oncethepotatoesaretender, add the

bacon and beef totheskilletand tosstomix.Turn theheatdown to

low and cover.

3Cook the eggs to your liking and sprinkle them with the

crushed red pepper flakes.Toservethe hash,spoon thebeef

and potatoesontoaplateand add an eggon top.Garnish with a

bitof chopped herbs.

slow Cooker sHort riB

Breakfast HasH

new!

new!

COVERNOT FINAL


39/112HOUGHTON MIFFLIN HARCOURT www.hmhbooks.com

Party Dips!50 Zippy, Zesty, Spicy, Savory,

Tasty, Tempting DipsSally Sampson

Hc • $12.95 • 97815583227835 x 8 •H Cmm P

Party Drinks!50 Classic Cocktails and Lively Libations

A.J. Rathbun

Hc • $12.95 • 97815583227385 x 8 • H Cmm P

Party Nuts!50 Recipes for Spicy, Sweet, Savory,

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Sally SampsonHc • $12.95 • 9781558322431

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Party Snacks!50 Simple, Stylish Recipes to Make

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Party Popcorn75 Creative Recipes for Everyone’s

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Pillsbury C’Mon Over!

Hassle-Free, Hustle-Free Entertainingsp B • $19.95 • 9780471753117 • 8 x 9

Perfect Party Food All t he Rec ipes and T ips You’ll Ever

Need for Stress-Free EntertainingDiane Phillips

Ppbc • $27.95 • 97815583226088 x 9 • H Cmm P

HOUGHTON MIFFLIN HARCOURT www.hmhco.com

E

Food Gift LoveMore than 100 Recipes to

Make, Wrap, and Share

Maggie Battista

Pb : 10/13/15 • Hc • $24.99

9780544387676 • 8 x 9 • 256 P

new!

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Fan Fare A Playbook of Great Recip es for

Tailgating or Watching the Game atHome

Debbie MooseHc • $14.95 • 9781558323384

7 x 9 • H Cmm P

Hors d’Oeuvre at Home

with The Culinary Institute

of AmericaThe Culinary Institute of America

Hc • $29.95 • 9780764595622 • 9 x 10

Entertaining Recipes and Inspirations for Gathering

with Family and Friends

The Culinary Institute of America, Abigail Kirsch

Hc • $34.99 • 9780470421321 • 9 x 10

Perfect Recipes for Having

People Over Pam Anderson

Hc • $35.00 • 9780618329724

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Hot and Cheesy Clifford A. Wright

Ppbc • $22.99 • 9780470615355 • 7 x 9

Bake until Bubbly The Ultimate Casserole Cookbook

Clifford A. Wright

Ppbc • $22.95 • 9780471754473 • 8 x 9

Potato Salad 65 Recipes from Classic to Cool

Debbie Moose

Hc • $16.95 • 9780470283486 • 5 x 8

Great Party DipsPeggy Fallon

Hc • $16.95 • 9780470239780 • 5 x 8

Great Party FonduesPeggy Fallon

Hc • $16.95 • 9780470239797 • 5 x 8

E


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SaucesClassical and Contemporary

Sauce Making

James P eterson

Hc • $49.95 • 9780470194966 • 8 x 10

The Complete Book of SaucesRecipes for More than 300 Sauces and Dressings

for Poultry, Meat, Fish, Pasta, Salads,Vegetables, and Desserts

Sallie Y. Williams

Ppbc • $16.95 • 9780028603605 • 6 x 9

Get Saucy Make Dinner a New Way Every Day with Simple Sauces,

Marinades, Glazes, Dressings, Pestos, Pasta Sauces,Salsas, and More

Grace ParisiPpbc • $17.95 • 9781558322370

8 x 9 •H Cmm P

The Best Soups in the World Clifford A. Wright

Ppbc • $22.95 • 9780470180525 • 7 x 9

Soup Makes t he Me al 150 Soul-Satisfying Recipes for Soups,

Salads, and BreadsKen Haedrich

Ppbc • $18.95 • 9781558321878

7 x 9 • H Cmm P

The Soup Mix Gourmet 375 Short-Cut Recipes Using Dry

and Canned SoupsDiane Phillips

Ppbc • $19.95 • 97815583220978 x 9 • H Cmm P

Good Bite Weeknight MealsDelicious Made Easy

Good Bite

Hc • $29.99 • 9780470916582 • 8 x 9

The Farmstead Egg Guide

& Cookbook Terry Golson

Ppbc • $19.99 • 9781118627952 •8 x 9

EggsMichel Roux

Hc • $24.95 • 9780471769132 • 6 x 8

The Good EggMore than 200 Fresh Approaches

from Breakfast to Desse rt

Marie Simmons

Ppbc • $17.00 • 9780618711949 • 7 x 9

The FarmRustic Recipes for a Year of

Incredible Food

Ian Knauer

Hc • $30.00 • 9780547516912 • 7 x 10


42/112HOUGHTON MIFFLIN HARCOURT www.hmhbooks.com0 HOUGHTON MIFFLIN HARCOURT www.hmhco.com0

1,000 Spanish RecipesPenelope Casas

Hc • $35.00 • 9780470164990 • 7 x 9

1,000 Low-Calorie Recipes Jackie Newgent

Hc • $35.00 • 9780470902578 • 7 x 9

1,000 Diabetes Recipes Jackie Mills

Hc • $35.00 • 9780470407448 • 7 x 9

1,000 Vegan RecipesRobin Robertson

Hc • $35.00 • 9780470085028 • 7 x 9

1,000 Gluten-Free RecipesCarol Fenster

Hc • $35.00 • 9780470067802 • 7 x 9

1,000 Low-Fat RecipesTerry Blonder Golson

Hc • $35.00 • 9780028603544 • 7 x 9

1,000 Vegetarian RecipesCarol Gelles

Hc • $35.00 • 9780025429659 • 7 x 9

1,000 Indian RecipesNeelam Batra

Hc • $35.00 • 9780764519727 • 7 x 9

1,000 Italian RecipesMichele Scicolone

Hc • $35.00 • 9780764566769 • 7 x 9

1,000 Mexican RecipesMarge Poore

Hc • $35.00 • 9780764564871 • 7 x 9

1,000 Jewish RecipesFaye Levy

Hc • $35.00 • 9780028623375 • 7 x 9

, R S

CoMPreHensive,

autHoritative,

and insPiring

reCiPe ColleCtions

for a lifetiMe of good

Cooking—it’s like

getting 5 Books in 1!


43/112HOUGHTON MIFFLIN HARCOURT www.hmhbooks.comHOUGHTON MIFFLIN HARCOURT www.hmhco.com

Betty Crocker

Christmas CookiesPpbc • $16.99 • 9780544166646 • 8 x 8

Betty Crocker

Halloween Cookbook Ppbc • $16.99 • 9781118388945 • 8 x 8


Very Merry Cookies

16 Dozen Best Recipes to Bake and SharePpbc • $19.99 • 9781118016039 • 7 x 9

Betty Crocker

Christmas Cookbook Ppbc • $19.95 • 9780470874035 • 8 x 10

A Baker’s Field Guide to

Christmas CookiesDede Wilson

Ppbc • $14.95 • 97815583275116 x 10 • H Cmm P

A Baker’s Field Guide to Holiday

Candy & ConfectionsDede Wilson

Ppbc • $14.95 • 97815583275356 x 10 • H Cmm P

I’m Dreaming of a

Chocolate ChristmasMarcel Desaulniers

Ppbc • $19.99 • 9781118383568 • 7 x 9

Happy Holidays from the

Diva of Do-Ahead A Year of Fea sts to Cel ebrate w ith Famil y and F riends

Diane PhillipsPpbc • $14.95 • 9781558323216

7 x 8 • H Cmm P

Jewish Holiday Cooking A Food Lover’s Treasury of Class ics

and Improvisations

Jayne C ohen

Hc • $32.50 • 9780471763871 • 8 x 9

The Birthday Cake Book 75 Recipes for Candle-Worthy Creations

Dede Wilson

Ppbc • $14.95 • 9781558323827 • 8 x 8H Cmm P

The Perfect Basket How to Make a Fabulous Gift Basket

for A ny Occasi on

Diane Phillips

Ppbc • $18.95 • 97815583229438 x 8 • H Cmm P

Gourmet Gifts100 Delicious Recipes for Every Occasion

to Make Yourself & Wrap with Style

Dinah Corley

Ppbc • $19.95 • 9781558324350 • 9 x 8H Cmm P

S


44/112HOUGHTON MIFFLIN HARCOURT www.hmhbooks.com2 HOUGHTON MIFFLIN HARCOURT www.hmhco.com2

The Old Farmer’s Almanac

Garden Fresh Cookbook Hc • $19.95 • 9781571985415 • 7 x 9


Everyday Cookbook Hc • $24.95 • 9781571984630 • 7 x 9


Comfort CookingKen Haedrich

Hc • $19.95 • 9781571986481 • 8 x 9


Blue Ribbon Recipes Award- Winnin g Recipes from

Ameri ca’s Co untry FairsHc • $14.95 • 9781571983565 • 9 x 7


Best Home BakingIrresistible Recipes from America’s

Blue Ribbon BakersHc • $14.95 • 9781571983855 • 9 x 7

PreservingPutting Up the S eason’s Bounty

The Culinary Institute of America

Hc • $19.99 • 9780470903735 • 5 x 8

Joy of Jams, Jellies, and Other

Sweet PreservesLinda Ziedrich

Ppbc • $18.95 • 97815583240607 x 9 • H Cmm P

The Joy of Pickling250 Flavor-Packed Recipes for Vegetables

and More from Garden or Market Linda Ziedrich

Ppbc • $18.95 • 97815583237597 x 9 • H Cmm P


Can It!Ppbc • $17.99 • 9781118217184 • 9 x 10


Complete Canning GuideFreezing, Preserving, Drying

Pb : 04/07/2015 • 3/5-r B • $29.99

9780544454330 • 6 x 9


You Can Can A Guide t o Canning, Preserv ing,

and PicklingPpbc • $17.95 • 9780470607565 • 9 x 10

O F’ A, P P

new!


45/112HOUGHTON MIFFLIN HARCOURT www.hmhbooks.com


Fresh Grilling200 Delicious Good-for-You

Seasonal RecipesPpbc • $19.99 • 9780544242197 • 9 x 10

Low & SlowThe Culinary Institute of America

and Robert Briggs

Hc • $19.99 • 9781118105917 • 7 x 8

Barbecue Lover’s Big Book

of BBQ Sauces225 Extraordinary Sauces, Rubs, Marinades,

Mops, Bastes, Pastes, and Salsas, for Smoke-

Cooking or Grilling

Cheryl & Bill Jamison

Pb : 4/21/15 • Ppbc • $14.95

9781558328457 • 7 x 9

Southern Fried

More than 150 Recipes for Crab Cakes,Fried Chicken, Hush Puppies, and More

James Villas

Hc • $29.99 • 9781118130766 • 8 x 9


Grill It!Secrets to

Documents

Houghton Mifflin Harcourt 2014-2015 Culinary Catalog