You've met Linda Greenlaw, the only female swordfishing captain in the Grand Banks Fleet and author of three bestsellers about her world of professional fishing and fishermen. Now she takes you home to Isle au Haut, a tiny island seven miles off the Maine coast, to meet her mom, Martha, and to share the Greenlaw flair and passion for home cooking. Recipes from a Very Small Island is a joint venture; Linda writes the essays and contributes 20 recipes, and Martha adds the rest and the zest. There's a lot more to New England cooking than lobster and cranberries for this duo, and though these superb staples get a fair shake, you'll also find delicate Crab Madeleines, Maine Shrimp Bisque, super-easy Grilled Swordfish with Double Mustard Sauce, Beef Tenderloin Stuffed with Lobster (Linda's divinely decadent take on "surf and turf"), Gingered Fruit Slaw, Strawberry Shortcake Trifle and many more island treasures, each with an informative intro and straightforward directions. It's a pleasure and a privilege to take a seat at Martha Greenlaw's table.
Parking lot parties
REVIEWS BY SYBIL PRATT
We looked at grilling guides in June and picnic preparations in July. Put them together and you get perfect prescriptions for that all-American activity, tailgating. Did you know that there's an American Tailgating Association—and they estimate that each year, more than 20 million people live it up before the game or race or whatever in parking lots from sea to shining sea? Two new books are dedicated to making the event before the main event eventful in a culinary way. As David Joachim, author of The Tailgater's Cookbook, says, you can just go out and buy the ordinary stuff like potato salad at the deli. His aim is to give you the recipes for something different. To that end, his dishes were collected from and inspired by tried-and-true tailgaters around the country. But before he begins, David offers "The Tailgater's Toolkit" with a great checklist that covers everything from tickets to twist-ties, and all the info you need to be a smart tailgate cook. He then amplifies each recipe from Creamy Slaw with attitude, Chipotle-Bourbon Ribs and Venison Stew to French Toast Casserole and super-sized Champion Chip Cookies with advice for "before you go," "when you get there" and the tips that will make you a calm, confident cook.
The Tailgater's Cookbook
By David Joachim
Broadway, $14.95
ISBN 0767918355
More tailgating triumphs can be found in The Tailgating Cookbook: Recipes for the Big Game by Bob Sloan, charmingly designed and laced with tailgating tales and onsite photos of the fare and the folks. And Bob's fare is top-notch: his Chicken and Chorizo Empanadas have impressed serious steak-eating Giants fans and svelte Manhattan soccer moms; Red Wine Rib Eyes with Mixed Pepper Salsa is a knockout developed by James Lupo, winner of the 2004 NASCAR Crew Chef Challenge; Tailgate Gumbo served at LSU games can warm chilled Northerners, too; and the chilies, kabobs, stews, sides and sweets are all winners no matter whom you're rooting for. Bob takes you through at-home and tailgate-site prep and makes life beyond burgers and brats a fun-filled reality.
The Tailgating Cookbook: Recipes for the Big Game
By Bob Sloan
Chronicle, $15.95
ISBN 0811846059
If grilling is your standby—for tailgating and everyday eating—take a look at Weber's Real Grilling by Jamie Purviance. It's a knockout, with more than 200 recipes for every kind of food you'd ever want to put on the fire, and each recipe is enhanced with a luscious full-color photo and clear, streamlined, step-by-step instructions. It's truly a user-friendly book; even more, it's user-inspirational—our associate publisher just told me that she's cooked more out of this cookbook than any other, ever!
Weber's Real Grilling
By Jamie Purviance
Sunset, $24.95
ISBN 0376020466
Support your 
We looked at grilling guides in June and picnic preparations in July. Put them together and you get perfect prescriptions for that all-American activity, tailgating. Did you know that there's an American Tailgating Association—and they estimate that each year, more than 20 million people live it up before the game or race or whatever in parking lots from sea to shining sea? Two new books are dedicated to making the event before the main event eventful in a culinary way. As David Joachim, author of The Tailgater's Cookbook, says, you can just go out and buy the ordinary stuff like potato salad at the deli. His aim is to give you the recipes for something different. To that end, his dishes were collected from and inspired by tried-and-true tailgaters around the country. But before he begins, David offers "The Tailgater's Toolkit" with a great checklist that covers everything from tickets to twist-ties, and all the info you need to be a smart tailgate cook. He then amplifies each recipe from Creamy Slaw with attitude, Chipotle-Bourbon Ribs and Venison Stew to French Toast Casserole and super-sized Champion Chip Cookies with advice for "before you go," "when you get there" and the tips that will make you a calm, confident cook.
More tailgating triumphs can be found in The Tailgating Cookbook: Recipes for the Big Game by Bob Sloan, charmingly designed and laced with tailgating tales and onsite photos of the fare and the folks. And Bob's fare is top-notch: his Chicken and Chorizo Empanadas have impressed serious steak-eating Giants fans and svelte Manhattan soccer moms; Red Wine Rib Eyes with Mixed Pepper Salsa is a knockout developed by James Lupo, winner of the 2004 NASCAR Crew Chef Challenge; Tailgate Gumbo served at LSU games can warm chilled Northerners, too; and the chilies, kabobs, stews, sides and sweets are all winners no matter whom you're rooting for. Bob takes you through at-home and tailgate-site prep and makes life beyond burgers and brats a fun-filled reality.
If grilling is your standby—for tailgating and everyday eating—take a look at Weber's Real Grilling by Jamie Purviance. It's a knockout, with more than 200 recipes for every kind of food you'd ever want to put on the fire, and each recipe is enhanced with a luscious full-color photo and clear, streamlined, step-by-step instructions. It's truly a user-friendly book; even more, it's user-inspirational—our associate publisher just told me that she's cooked more out of this cookbook than any other, ever!