http://harvardcommonpress.com/ The Harvard Common Press of Boston, Massachusetts, is a leading publisher of high-quality cookbooks and parenting books. http://harvardcommonpress.com/content/press/press-entry/the-joy-of-pregnancy1/ http://harvardcommonpress.com/content/press/press-entry/the-harvard-common-press-launches-new-digital-book-partnership-with-zinio/ BOSTON (June 24, 2009) – Zinio, the global leader for digital-publishing products and services, today announced the launch of more than 30 digital-book titles from its newest partner, The Harvard Common Press, the nation’s leading independent publisher of high-quality cookbooks and parenting books.  Starting today, Zinio will be offering a 20% discount off the retail price on all digital books purchased through www.zinio.com/cookbooks. http://harvardcommonpress.com/content/press/press-entry/rendezvous-style-baby-back-ribs/ When you want to grill ribs, tender baby backs are your choice. Charlie Vergos, my longtime barbecue buddy and founder of the Rendezvous Restaurant in Memphis, Tennessee, has sold boxcar loads of grilled baby backs to enthusiastic rib eaters since 1948. Now his kids run the Rendezvous while Charlie’s legacy lives on. I like the restaurant’s slogan: “Not since Adam has a rib been this famous.” The Rendezvous sells them “wet,” with Charlie’s liquid barbecue sauce, or “dry,” covered with a special mix of dry seasonings.  http://harvardcommonpress.com/content/press/press-entry/lime-and-chile-grilled-corn-on-the-cob-two-ways/ Grilled corn on the cob is a classic favorite complement to all grilled meats, and it’s easy to prepare. Try both of these techniques to see which one you like best—shucked corn will have grill marks on the corn kernels and more flavor of the grill; corn grilled in the husk will be more tender and moist. Choose the sweetest variety of corn you can find. http://harvardcommonpress.com/content/press/press-entry/perfectly-grilled-burgers/ I have savored charcoal-grilled burgers since my childhood in Oklahoma City, where I lived only a block and a half from the Split-T, a longtime burger joint that cooks its burgers over a charcoal-fired flame. Here’s my rendition of the classic. http://harvardcommonpress.com/content/press/press-entry/unbuttoned-conversation-on-nprs-tell-me-more/ Unbuttoned: Women Open Up About the Pleasures, Pains, and Politics of Breastfeeding contains revealing essays from 25 women who talk about their personal breastfeeding experiences. Maureen Connolly, coeditor of the book, and contributing essayist Patricia Berry, a mom of three who chose not to nurse, recently appeared on NPR’s “Tell Me More” program to discuss the pros and cons of breastfeeding. Jolene Ivey, a regular “Tell Me More” parenting contributor who breastfed all five of her children, also joined in the conversation. Listen to the complete interview and add your own comments here: http://www.npr.org/templates/story/story.php?storyId=103809185 http://harvardcommonpress.com/content/press/press-entry/oysters-on-the-half-shell-with-seaweed-salad-sherry-mignonette-and-caviar/ Print or online media may reprint this recipe with the following attribution: “Excerpted from Wine Mondays by Frank McClelland and Christie Matheson, (c) 2008, and used by permission of The Harvard Common Press.” For anyone who loves oysters, this is a dream-come-true dish. It combines the brininess of the oysters, the salt of the caviar, and the salty-sweet taste of the seaweed salad with a mignonette that incorporates the tartness of vinegar and the light, fruity, herbaceous qualities of Riesling. Use whatever kind of caviar you like—sturgeon, golden, salmon, etc. http://harvardcommonpress.com/content/press/press-entry/walnut-encrusted-spring-lamb/ Print or online media may reprint this recipe with the following attribution: “Excerpted from Wine Mondays by Frank McClelland and Christie Matheson, (c) 2008, and used by permission of The Harvard Common Press.” This has been a L’Espalier staple for decades. The nuttiness and sweetness of the crust enhances the richness and sweetness of the spring lamb. To add a green element to this course, serve it with spring spinach. http://harvardcommonpress.com/content/press/press-entry/coconut-tapioca-with-candied-basil/ Print or online media may reprint this recipe with the following attribution: “Excerpted from Wine Mondays by Frank McClelland and Christie Matheson, (c) 2008, and used by permission of The Harvard Common Press.” Tapioca was one of my favorite desserts when I was growing up, and my grandmother always made it for me. I’ve always loved the texture, and I still crave it today. This recipe is one of several tributes in this book to the food of my childhood memories, which are, of course, deeply ingrained in my approach to cooking. For the Candied Basil, I prefer to use Thai basil, but regular basil will also work. http://harvardcommonpress.com/content/press/press-entry/the-mint-julep/ Print or online media may reprint this recipe with the following attribution: “Excerpted from Good Spirits, by A.J. Rathbun, (c) 2007, and used by permission of The Harvard Common Press.” This revered combination has been sipped honorably for well over a century, if not two centuries or longer. The derivation of the word “julep” goes back to the Arabic julab, which has meant “rosewater” for many more centuries. In the early period of the history of the United States, the julep, in some form, usually using mint and sugar in a variable proportion with liquor, was consumed every day. Go back to Jerry Thomas’s 1862 Bar-Tender’s Guide and you’ll see the Mint Julep made with brandy instead of bourbon. When you are taking that trip into the past, you’ll also see a wider array of the julep family in attendance, unlike today, when the Mint Julep made with bourbon is usually the sole representative. http://harvardcommonpress.com/content/press/press-entry/unbuttoned-editors-respond-to-the-case-against-breast-feeding-at-salon.com/ In a recent Atlantic Monthly article “The Case Against Breast-Feeding,” Hanna Rosin cast doubt on the health benefits of breast milk. Salon.com’s Broadsheet blog asked Maureen Connolly and Dana Sullivan, the editors of Unbuttoned: Women Open Up About the Pleasures, Pains, and Politics of Breastfeeding ($14, April), to respond. Read their essay and join the conversation here. http://harvardcommonpress.com/content/press/press-entry/black-velvet/ Print or online media may reprint this recipe with the following attribution: “Excerpted from Good Spirits, by A.J. Rathbun, (c) 2007, and used by permission of The Harvard Common Press.” While a bit more tux and tails and small black dresses than its second cousin the Black and Tan, the Black Velvet also employs stout for a deep, rich, thick point. Here, stout’s united with Champagne, with a result comfortably supplied both during a late Sunday football game alongside nachos and pizza and during a black-tie affair after a meal of Tournedos Rossini. Much like the Black and Tan, the stout in the Black Velvet should be cold for every drop to go down smoothly. This is, I realize, anathema to many beer drinkers, but if induced into that first sip, I feel they’ll come around quickly. http://harvardcommonpress.com/content/press/press-entry/irish-coffee/ Print or online media may reprint this recipe with the following attribution: “Excerpt from Good Spirits, by A.J. Rathbun, (c) 2007, and used be permission of The Harvard Common Press.” There are mornings when the sidewalk is invariably covered by a sheen of slippery ice, when the body itself feels more like an ice cube than a human. On those mornings, take control in the manner of Brian Boru, the last king to rule a united Ireland, and rev up at least the internal heater with an Irish Coffee. It may not speed the window’s defrosting, but the wait will matter a lot less. http://harvardcommonpress.com/content/press/press-entry/good-spirits-for-st.-patricks-day/ St. Patrick’s Day is one of the most widely celebrated holidays, with friends and family coming together to raise a glass and share in good spirits. Why then do so many choose to fill their pints with cheap, light American lagers dyed green? Why not do as the Irish do and reach for a beverage made with authentic Irish ingredients such as Guinness or Murphy’s Irish Stout? http://harvardcommonpress.com/content/press/press-entry/black-and-tan/ Print or online media may reprint this recipe with the following attribution: “Excerpted from Good Spirits, by A.J. Rathbun, © 2007 and used by permission of The Harvard Common Press.” Here’s where the beer lovers get theirs. The Black and Tan lets the beer boys and girls pour the barley pop for pals in sizeable numbers. The benefit of the Black and Tan is this: While it takes a second or two to guarantee proper construction, it’s not that tricky to make a number of these in a row, lined up on the home bar. When through, the drink’s presentation is attractive enough that a round of applause just might be in order. http://harvardcommonpress.com/content/press/press-entry/unbuttoned-essay-and-interview-at-salon.com/ Rachel Sarah’s essay, “SWL(actating)F Seeking Sex with No Strings Attached,” from Unbuttoned: Women Open Up About the Pleasures, Pains, and Politics of Breastfeeding, was featured at Salon.com and sparked some rather lively debate among readers. The conversation continued at Jezebel.com and at BabyCenter.com. Read the essay here and the Salon interview with Unbuttoned’s editors, Maureen Connolly and Dana Sullivan, here. http://harvardcommonpress.com/content/press/press-entry/unbuttoned-book-group-discussion-questions/ Is your book group reading Unbuttoned: Women Open Up About the Pains, Pleasures, and Politics of Breastfeeding ($14.00, The Harvard Common Press)? These questions can help start the discussion. You can also join others at the Facebook group for the book to continue the conversation! http://harvardcommonpress.com/content/press/press-entry/pw-on-unbuttoned-beautifully-written-.-.-.-powerful-and-informative/ The February 23, 2009, issue of Publishers Weekly featured a glowing review of the anthology Unbuttoned: Women Open Up About the Pleasures, Pains, and Politics of Breastfeeding (April 2009), edited by Dana Sullivan and Maureen Connolly. The review was starred, meaning that it is one of the editors’ top picks for the issue. Here’s the review: “In this revealing collection of essays, 25 writers talk about their personal breastfeeding experiences. The beautifully written, heartbreaking… entry ‘Breast-Laid Plans’ by Heidi Raykeil is about how nursing her daughter for three and a half years helped her become whole again after the loss of her first-born child. In ‘Motherhood Made a Liar Out of Me,’ Daryn Eller writes about feeling left out as the mother of an adopted, bottle-fed daughter and when asked in the playground if her child is weaned, she always answers ‘yes.’ Dawn Porter’s ‘In a Man’s World’ tackles the difficulties of pumping milk in the workplace, while Patricia Berry is clear on her decision in ‘Because I Don’t Want To,’ her husband and La Leche League be damned. The authors are all accomplished writers and their collected emotions and sentiments form a powerful and informative commentary on this most loaded of parenting topics that will especially resonate with anyone who has raised a child.” http://harvardcommonpress.com/content/press/press-entry/gameday-tips-for-your-march-madness-party/ What’s your game plan for March Madness? Spanning 3 weeks and 63 games, this annual tradition in college basketball is likely the longest sporting event of the year. This extended competition gives fans the opportunity to host multiple weekend (and even weekday) parties over the course of the month. For the party-hungry host looking to have it all, including a great time, the key is to keep things simple. http://harvardcommonpress.com/content/press/press-entry/save-money-with-your-slow-cooker/ Get a hearty dinner on the table fast AND save money? What once would’ve been a challenge is made easier with a handy appliance that’s been around for decades! In today’s economy, consumers are turning off their ovens and discovering huge cost savings with their slow cookers, without sacrificing quality. To help get the most value out of your slow cooker, here’s four money-saving tips that you can use tonight. http://harvardcommonpress.com/content/press/press-entry/cool-waters-3-healthy-drinking-tips-for-2009/ As much a tradition as watching the ball drop at midnight in Times Square, New Year’s resolutions to get healthier are part of everyone’s to-do list. While many people start the year with the best of intentions, many times they end it farther from their goal. To reach those fitness and health goals, here are a few tips to help you get in shape-small changes to your drinking habits that can make a huge difference. http://harvardcommonpress.com/content/press/press-entry/gorgeous-gougeres/ Print or online media may reprint this recipe with the following attribution: “Excerpted from Party Snacks, by A.J Rathbun, © 2008, and used by permission of The Harvard Common Press.” The name is enjoyable to say, they can be made in advance and reheated (in a 300ºF oven for a couple of minutes), and they’re awfully easy to whip together to begin with. Oh, and they taste darn fine. I’ve had many gougères, with differing cheese-butter ratios, but this version has an ideal balance of fluff and substance. http://harvardcommonpress.com/content/press/press-entry/white-bean-and-rosemary-pate/ Print or online media may reprint this recipe with the following attribution: “Excerpted from Party Snacks, by A.J Rathbun, © 2008, and used by permission of The Harvard Common Press.” I love this recipe. Not solely because of the way the pureed white beans cozy up to the rosemary, and not just because it’s so simple to put together, but also because I get to say, “I’m serving a white bean and rosemary pâté for a snack tonight,” which is purely a riot if you affect a jokingly snooty accent. What isn’t a riot is if you forget to pick up a loaf of crusty French bread to serve with the pâté. No one wants to use their fingers—at least not early in the evening. http://harvardcommonpress.com/content/press/press-entry/eula-mae-dore-remembered-in-recent-new-york-times-article/ The Harvard Common Press is saddened at the passing of one of our authors, Eula Mae Doré (1929–2008), the spirited chef and coauthor of Eula Mae’s Cajun Kitchen with Marcelle R. Bienvenu. Eula Mae was remembered in a recent New York Times article chronicling her vibrant life and exuberant love of food and cooking. http://harvardcommonpress.com/content/press/press-entry/a.j-rathbun-featured-on-how2heroes.com/ A.J. Rathbun, the acclaimed author of Luscious Liqueurs, Party Drinks!, Party Snacks!, and the IACP Award–winning Good Spirits, is a featured contributor at How2Heroes.com, a new video website for food enthusiasts looking to discover new recipes, learn cooking techniques, and find inspiration for their next culinary adventure. http://harvardcommonpress.com/content/press/press-entry/teriyaki-tip-off-wings/ Print or online media may reprint this recipe with the following attribution: “Excerpted from Fan Fare, by Debbie Moose, © 2007, and used by permission of The Harvard Common Press.” This twist on teriyaki ups the fruity taste with pomegranate juice and a low amount of soy sauce. These wings will satisfy fans of flavor who don’t favor heat. To minimize sticky clean-up, line the pan with aluminum foil before cooking. Pomegranate juice is becoming increasingly popular; you can find it in most larger grocery stores, as well as in Middle Eastern markets. If you can’t find an unsweetened brand, a sweetened one will work too, but taste the marinade before adding the sugar. http://harvardcommonpress.com/content/press/press-entry/slam-dunk-sausage-balls/ Print or online media may reprint this recipe with the following attribution: “Excerpted from Fan Fare, by Debbie Moose, © 2007, and used by permission of The Harvard Common Press.” These are the sausage balls that started it all. Express your opinion by flinging one of these at the TV set, if you’re willing to sacrifice a snack this easy and good. I keep a steady supply in the freezer throughout basketball season, ready to feed crowds large or small. http://harvardcommonpress.com/content/press/press-entry/cousin-judys-deviled-eggs/ Print or online media may reprint this recipe with the following attribution: “Excerpted from Fan Fare, by Debbie Moose, © 2007, and used by permission of The Harvard Common Press.” My cousin Judy Ross makes these smooth, tart deviled eggs, which fit in nicely at a family reunion or while watching a NASCAR race. This recipe is from my book Deviled Eggs: 50 Recipes from Simple to Sassy (Harvard Common Press, 2004). http://harvardcommonpress.com/content/press/press-entry/workout-fuel/ Print or online media may reprint this recipe with the following attribution: “Excerpted from Cool Waters, by Brian Preston-Campbell, © 2009, and used by permission of The Harvard Common Press.” Drink a few glasses of this before, during, and after a strenuous workout—its taste surpasses that of any bottled sports drink, and it has far fewer calories. Coconut water is a natural electrolyte-replacing rehydrator—exactly what you need from a sports drink. Other nutrients here are vitamin C, iron, and calcium. If you cannot find golden kiwis, use green. http://harvardcommonpress.com/content/press/press-entry/the-joy-of-pregnancy-wins-the-national-parenting-centers-seal-of-approval/ The Harvard Common Press is pleased to announce that The Joy of Pregnancy, by Tori Kropp, R.N. has been awarded The National Parenting Center’s Seal of Approval. http://harvardcommonpress.com/content/press/press-entry/sangria-de-agua/ Print or online media may reprint this excerpt with the following attribution: “Excerpted from Cool Waters, by Brian Preston-Campbell, © 2009, and used by permission of The Harvard Common Press.” Okay, so this is not traditional Spanish sangria—that doesn’t mean it can’t be just as satisfying. Red wine contains about 100 calories per glass; throw in some fruit, sugar, and brandy, and your diet is headed in the wrong direction fast. This version does without added sugar and alcohol, and has just a lightly sweet fruit flavor. http://harvardcommonpress.com/content/press/press-entry/blueberry-twist/ Print or online media may reprint this excerpt with the following attribution: “Excerpted from Cool Waters, by Brian Preston-Campbell, © 2009, and used by permission of The Harvard Common Press.” Blueberry and lemon are two flavors that were practically made to go together. I’ve seen so many recipes that wed the two that to see blueberries listed without some form of lemon seems almost unorthodox. The ginger gives a little kick of spice at the end, a surprise finish that will leave your friends guessing when they taste it. http://harvardcommonpress.com/content/press/press-entry/antioxidant-power/ Print or online media may reprint this excerpt with the following attribution: “Excerpted from Cool Waters, by Brian Preston-Campbell, © 2009, and used by permission of The Harvard Common Press.” When was the last time your water was intense? Every ingredient in this recipe, except the water, contains high levels of antioxidants, which have been shown to prevent oxidization in the body, a naturally occurring process that can result in a number of diseases associated with aging. This water also contains vitamin A, vitamin C, iron, and calcium. http://harvardcommonpress.com/content/press/press-entry/frank-mcclelland-shows-you-how-to-prepare-black-walnut-granny-smith-and-che/ Frank McClelland, the chef/restaurateur behind the highly acclaimed L’Espalier in Boston and coauthor of Wine Mondays: Simple Wine Pairings with Seasonal Menus, appeared on Fox 25 News in Boston, MA, to demonstrate how to make Black Walnut, Granny Smith, and Chèvre Tarte Tatin.  http://harvardcommonpress.com/content/press/press-entry/dede-wilson-decorates-birthday-cakes-on-the-today-show/ Dede Wilson, author of The Birthday Cake Book, appeared on The Today Show (NBC) to discuss how to decorate a beautiful, homemade birthday cake. http://harvardcommonpress.com/content/press/press-entry/grilled-rib-eye-steaks-with-franks-potato-gratin/ Print or online media may reprint this excerpt with the following attribution: “Excerpted from Wine Mondays, by Frank McClelland and Christie Matheson, © 2008, and used by permission of The Harvard Common Press.” Rib-eye is my favorite cut of steak because it has the most flavor. My kids love it grilled this way. Anyone who loves to grill but gets scared of cookbook recipes can handle this one easily. The steak goes well with my potato gratin, also an easy dish to master. People tend to think of potato gratin as containing cheese—mine is just cream and potatoes, flavored with leeks, nutmeg, salt, and pepper. http://harvardcommonpress.com/content/press/press-entry/pot-roasted-pork-with-chorizo-and-clams/ Print or online media may reprint this excerpt with the following attribution: “Excerpted from Wine Mondays, by Frank McClelland and Christie Matheson, © 2008, and used by permission of The Harvard Common Press.” The sweetness of the clams and the spiciness of the chorizo are a wonderful and classic combination. A full-bodied rosé incorporates the whole spice rack, the flavors of a light red, and the minerality of a white, so it goes well with a dish that features such a variety of tastes. Letting the pork absorb a quick homemade dry rub overnight gives it even more delicious flavor. We make this with pork shoulder, which is sometimes called pork butt—so if that’s what your butcher calls it, don’t be afraid to buy it. http://harvardcommonpress.com/content/press/press-entry/aj-rathbun-shows-you-how-to-prepare-homemade-liqueurs-on-fox-25-morning-new/ A.J. Rathbun, the effervescent author of Luscious Liqueurs, appeared on Fox 25 News in Boston, MA, to demonstrate how to make October Prescription, a spiced spirit that’s perfect for fall. Watch the clip here! http://harvardcommonpress.com/content/press/press-entry/tori-kropp-appears-on-good-morning-america-now/ Tori Kropp, author of The Joy of Pregnancy, appeared on Good Morning America Now (ABC News) to discuss how expectant parents can control the costs associated with a new baby during today’s tough economic times. Watch the clip here! http://harvardcommonpress.com/content/press/press-entry/green-chile-tortilla-pie/ Print or online media may reprint this excerpt with the following attribution: “Excerpted from Not Your Mother’s Weeknight Cooking, by Beth Hensperger, © 2008, and used by permission of The Harvard Common Press.” Every so often while shopping I see the oversized 12-inch flour tortillas that are almost as big as a pizza pan, usually in a warehouse supermarket. The size is so intriguing that I am always looking for ways to use them. Pressed into a large pie pan, the tortilla makes a lovely shell for a cream and egg filling, creating a dish similar to a quiche. Here are the delightful flavors of a chile relleno, only a whole lot simpler. If you only have regular-size flour tortillas, you can slightly overlap them to fill the pan; just be sure to leave 2 inches of tortilla around the rim of the pan. If you have time, make the Fast Winter Salsa (see below), which lives up to its name, to spoon over the top. Serve with sautéed corn. http://harvardcommonpress.com/content/press/press-entry/penne-rigate-macaroni-and-cheeses/ Print or online media may reprint this excerpt with the following attribution: “Excerpted from Not Your Mother’s Weeknight Cooking, by Beth Hensperger, © 2008, and used by permission of The Harvard Common Press.” When commercially packaged mac and cheese just won’t do anymore, here is the real thing. While you can stick to the predictable curved elbows, I always make mine with straight penne rigate or mostaccioli tubes. You can also use whole wheat pasta, and feel free to be inventive with the cheese combinations. If you like, divide the mixture among 4 to 6 individual soufflé or gratin dishes and bake for only 15 minutes. Serve with a leafy green salad and a small bowl of canned stewed tomatoes. http://harvardcommonpress.com/content/press/press-entry/salmon-teriyaki-with-cabbage-salad/ Print or online media may reprint this excerpt with the following attribution: “Excerpted from Not Your Mother’s Weeknight Cooking, by Beth Hensperger, © 2008, and used by permission of The Harvard Common Press.” I thought I’d better not leave out of this book one of the most popular marinades for salmon, the classic Japanese teriyaki sauce. Although there are many bottled sauces on the market, this homemade sauce is so great you will use it many times, even for chicken or beef. It is originally from the Canyon Ranch spa in Arizona and is one of the easiest little flavor enhancers for salmon; you can change the proportions of garlic and ginger if you like. The surprise ingredient is frozen apple juice concentrate, which gives the sugary glaze. The salmon marinates for 30 minutes before baking in the oven, but it is infused with flavor. This is also good cold, in case you have leftovers. http://harvardcommonpress.com/content/press/press-entry/horseradish-meatloaf/ Print or online media may reprint this excerpt with the following attribution: “Excerpted from Not Your Mother’s Weeknight Cooking, by Beth Hensperger, © 2008, and used by permission of The Harvard Common Press.” A large meatloaf can take over an hour to cook, but the individual meatloaves in this recipe take only half an hour. The best bread crumbs are made with fresh bread, ground in the food processor, and then oven-dried at 300ºF for 8 to 10 minutes. http://harvardcommonpress.com/content/press/press-entry/make-many-mini-frittatas/ Print or online media may reprint this excerpt with the following attribution: “Excerpted from Party Snacks!, by A.J. Rathbun, © 2008, and used by permission of The Harvard Common Press.” The alliteration in the title serves two purposes. First, to remind you to make more than you might originally plan on (revelers are always going to want more than you think). Second, all those Ms mirror the sounds people make after eating these eggy beauties: mmmmmmm. http://harvardcommonpress.com/content/press/press-entry/pretty-party-pinwheels/ Print or online media may reprint this excerpt with the following attribution: “Excerpted from Party Snacks, by A.J. Rathbun, © 2008, and used by permission of The Harvard Common Press.” Don’t doubt my party credentials, but for years I called these “rapid roll-ups”—until my snack-happy pal Shane Farmer clued me in to their proper name: pinwheels. Often, you’ll see pinwheels stuffed with sour cream, or refried beans, or salsa, or any number of ingredients. I suggest sticking with a spiced cream cheese for the stuffing instead of trying to work in too many layers. When pinwheels get overpacked, or packed with sloppier ingredients, they leak onto the party platter. And that’s not pretty at all. http://harvardcommonpress.com/content/press/press-entry/pineapple-pride/ Print or online media may reprint this excerpt with the following attribution: “Excerpted from Luscious Liqueurs, by A.J. Rathbun, © 2008, and used by permission of The Harvard Common Press.” I suppose you could use canned pineapple chunks and juice here instead of fresh, but then you wouldn’t be able to take as much pride in it, would you? Take the plunge and use the fresh pineapple, and be filled with pride. This liqueur tastes best after chilling. http://harvardcommonpress.com/content/press/press-entry/october-prescription/ Print or online media may reprint this excerpt with the following attribution: “Excerpted from Luscious Liqueurs, by A.J. Rathbun, © 2008, and used by permission of The Harvard Common Press.“ It can be so difficult to shift out of late summer mode, but October quickly gets colder and darker. There is a way around this fall failing, and that’s to embrace the October Prescription. It takes fall darlings apple and cinnamon and adds a few new spicy wrinkles that are sure to sparkle taste buds and attitudes—as long as you remember to make it near the beginning of September, so it’s ready in time. http://harvardcommonpress.com/content/press/press-entry/book-excerpt-five-tips-for-frosting-cakes-from-the-birthday-cake-book/ Print or online media may reprint this excerpt with the following attribution: “Excerpted from The Birthday Cake Book, by Dede Wilson. (c) 2008, and used by permission of The Harvard Common Press.” Five Tips for Frosting Cakes 1. Make sure the frosting is soft and spreadable. If it is just a little bit too cold or stiff, it will not apply smoothly. http://harvardcommonpress.com/content/press/press-entry/book-excerpt-ten-tips-for-successful-baking-from-the-birthday-cake-book/ Print or online media may reprint this excerpt with the following attribution: “Excerpted from The Birthday Cake Book, by Dede Wilson. (c) 2008, and used by permission of The Harvard Common Press.” Ten Tips for Successful Baking 1. Read each recipe thoroughly and follow it to the letter. Use only the ingredients listed in each recipe (no substitutions), measure them as specified, and use the appropriate equipment. For example, replacing a 9-inch pan with an 8-inch pan will not work. http://harvardcommonpress.com/content/press/press-entry/eden/ Print or online media may reprint this excerpt with the following attribution: “Excerpted from Good Spirits, by A.J. Rathbun, © 2007, and used by permission of The Harvard Common Press.” Whether thought of religiously, metaphorically, or as the finest party ever thrown, Eden sounds like a pretty dandy spot. It deserves a signature drink, and luckily the Eden fills the bill. A fruity mix (but not forbidden fruit, so don’t fret) that has a plentiful kick combined with just a bit of bubbles, it gets any Adam or Eve into a meditative state of mind. http://harvardcommonpress.com/content/press/press-entry/summer-beer/ Print or online media may reprint this excerpt with the following attribution: “Excerpted from Good Spirits, by A.J. Rathbun, © 2007, and used by permission of The Harvard Common Press.” I originally quaffed this at the Rock-a-Belly Bar and Deli. The ’Belly also had a back brick deck, which got to about 110˚F in summer. As easily imagined, the ultra-refreshing Summer Beer was essential to deck survival. http://harvardcommonpress.com/content/press/press-entry/harvard-cooler/ Print or online media may reprint this excerpt with the following attribution: “Excerpted from Good Spirits, by A.J. Rathbun, © 2007, and used by permission of The Harvard Common Press.” There are, or have been, numerous and various drinks falling under the moniker of “cooler,” with connecting features being a “school’s out” nature, club soda, ice, and a tall glass (though the wars raged between those pledging a cooler in a highball glass and those pledging it in a Collins glass have been harrowing). A lemon twist, lemon juice, and some form of sweetener may also make the grade. My thought with a cooler is to aim high and head straight for the Ivy League. http://harvardcommonpress.com/content/press/press-entry/the-florida-special/ Print or online media may reprint this excerpt with the following attribution: “Excerpted from Good Spirits, by A.J. Rathbun, © 2007, and used by permission of The Harvard Common Press.” This individual must be blended until it reaches a frothy consistency that resembles the whitecaps off Miami Beach. It chills the teeth, brings a tang to the tongue, and forms the ideal companion for meandering walks on the sand beneath the setting sun. If a romantic companion for those meandering walks already resides, I propose making two Florida Specials before even beginning to amble. That way, there won’t be any disagreements over who holds the glass. http://harvardcommonpress.com/content/press/press-entry/cheese-beignets-with-an-olive-and-a-twist/ Print or online media may reprint this excerpt with the following attribution: “Excerpted from Cheese Hors d’Oeuvres, by Hallie Harron. (c) 2008, and used by permission of The Harvard Common Press.”  These little mouthfuls of crispy pastry have a hidden agenda. You’ll find a pungent olive in the center that makes them a must for adventuresome cooks. Serve a tray of perfectly stirred—not shaken—martinis or, for that matter, flutes of bubbly. http://harvardcommonpress.com/content/press/press-entry/book-excerpt-unlikely-causes-of-miscarriage-from-after-miscarriage/ Print or online media may reprint this excerpt with the following attribution: “Excerpted from After Miscarriage, by Krissi Danielsson. (c) 2008, used by permission from The Harvard Common Press.“ Unlikely Causes of Miscarriage Let’s consider factors that likely do not cause miscarriage. If you have been wondering about any of these, I hope this discussion will set your mind at ease. http://harvardcommonpress.com/content/press/press-entry/book-excerpt-the-three-photo-story-from-parenting-your-internationally-adop/ Print or online media may reprint this excerpt with the following attribution: “Excerpted from Parenting Your Internationally Adopted Child, by Patty Cogen, M.A., Ed.D. (c) 2008, used by permission from The Harvard Common Press.“ The Three-Photo Story Once you are settled at home, or any time thereafter, the simplest way to tell your child’s story is with a sequence of three photographs. The first photo is of your child before adoption. The second photo is of the “handover,” showing you receiving your child from the orphanage caregiver or director, or from foster parents. The third is a photo of your child with her present family. These three photos pasted in sequence provide the context for answering what I call the Four Questions (see the next section). http://harvardcommonpress.com/content/press/press-entry/brie-cranberry-and-pistachio-quesadillas/ The following credit must be included with excerpts: “Excerpted from Cheese Hors d’Oeuvres, by Hallie Harron, © 2008, and used by permission of The Harvard Common Press.” Creamy Brie, sweetened dried cranberries, and salty pistachios make a terrific combination. The tortillas hold it all together. This is a very easy appetizer to make —indoors or out.  http://harvardcommonpress.com/content/press/press-entry/fig-and-goat-cheese-crostini/ Print and online media are welcome to reprint this recipe with the following language: “Excerpted from Cheese Hors d’Oeuvres, by Hallie Harron, © 2008, and used by permission of The Harvard Common Press.” This is a four-season winner. Whether you use sweet fresh figs in summer or marinated dried figs in the dead of winter, the combination of salty and sweet creates the perfect little bite to serve with chilled Champagne. Make the bread rounds a day ahead by slicing a slightly stale baguette and toasting the rounds in a hot oven for about 10 minutes. http://harvardcommonpress.com/content/press/press-entry/spinach-and-ricotta-tapa/ “Excerpted from Cheese Hors d’Oeuvres, by Hallie Harron, © 2008, and used by permission of The Harvard Common Press.“ Kudos to my friend Jo Weibel, who adores cheese and has enough family recipes on the subject to write her own book. She shared this Mediterranean appetizer—sort of like a frittata or Spanish tortilla—with me, and I loved it both warm and cold. It is particularly nice with an afternoon glass of dry sherry. http://harvardcommonpress.com/content/press/press-entry/q-a-with-aj-rathbun/ A.J. Rathbun, charismatic author of the IACP Award-nominated book Good Spirits, as well as Party Drinks!, and the upcoming Luscious Liqueurs and Party Snacks! (both out Fall 2008), answers questions about summertime cocktails and entertaining. To request a review copy of one of A.J.‘s books, to excerpt recipes, or to arrange an interview, contact us via the “press inquiries” form to the left. http://harvardcommonpress.com/content/press/press-entry/book-excerpt-bbq-bash-101-from-bbq-bash-by-karen-adler-and-judith-fertig/ Attending to details early on will let you relax and enjoy your own party. Print or online media may reprint this excerpt with the following attribution: “Excerpted from BBQ Bash, by Karen Adler & Judith Fertig. (c) 2008, used by permission from The Harvard Common Press.“  http://harvardcommonpress.com/content/press/press-entry/good-spirits-wins/ The Harvard Common Press is thrilled to announce that Good Spirits: Recipes, Revelations, Refreshments, and Romance, Shaken and Served with a Twist, by A. J. Rathbun, has won a 2008 Cookbook Award for Best Food Styling & Photography from the International Association of Culinary Professionals! http://harvardcommonpress.com/content/press/press-entry/gadgetology-honored-by-national-parenting-publications/ Gadgetology: Kitchen Fun With Your Kids, Using 35 Cooking Gadgets for Simple Recipes, Crafts, Games, and Experiments, by Pam Abrams, has received a 2008 National Parenting Publications Award for Parenting Resources. http://harvardcommonpress.com/content/press/press-entry/the-joy-of-pregnancy-what-has-happened-to-pregnancy-in-america/ What has happened to pregnancy in America? Why is it that in the past 20 years, pregnant women have become more anxious, when they have more information now than ever before? http://harvardcommonpress.com/content/press/press-entry/the-birth-partner-third-edition-press-release/ http://harvardcommonpress.com/content/press/press-entry/gadgetology-wins-bookbuilders-of-boston-award-for-design/ The Harvard Common Press is proud to announce that Gadgetology, by Pam Abrams, has won a prestigious Bookbuilders of Boston design award for the organization’s 51st Annual New England Book Show in the category “Books: General Trade, illustrated.“ The award recognizes design excellence among New England book publishers.