Green Oasis in Brooklyn: The Evergreens Cemetery 1849-2008
text by John Rousmaniere, photography by Ken Druse
Noted historian John Rousmaniere traces the history of the Evergreens Cemetery in Brooklyn, New York. Beginning with the land itself before the cemetery was founded in 1850, his engaging text tells how the forces that shaped the history of New York—population growth, immigration and increasing wealth—also shaped the Evergreens. He also describes the beautiful monuments and fascinating characters that are buried there. Ken Druse’s stunning color photographs demonstrate the beauty of the site and the monuments.
“By writing this fine and fascinating book, John Rousmaniere has made a great contribution to telling the stories of cemeteries, Brooklyn, and New York. Ken Druse’s spectacular photographs show off the Evergreens Cemetery in all its glory. For anyone who loves cemeteries and/or history, this book is a must.” —Jeffrey I. Richman, author of Brooklyn’s Green-Wood Cemetery: New York’s Buried Treasure
“Move over, Green-Wood! Finally, a well-researched and beautifully illustrated book on the Evergreens, Brooklyn’s other great rural cemetery. John Rousmaniere has done a fine job in revealing the history of this significant cultural landscape, which has just been listed on the National Register of Historic Places.” —Robert B. MacKay, Ph.D., Director, Society for the Preservation of Long Island Antiquities, Cold Spring Harbor, New York
ISBN: 0-9786899-4-1 978-0-9786899-4-0, $50.00
9 ¼ x 11 ¾, 240 pages, December 2008
80 color, 20 b & w illustrations, hardcover
Windjammer Cooking: Great Recipes from Maine’s Windjammer Fleet
by Jean Kerr and Spencer Smith
This beautiful, full color cookbook has more than 50 recipes from Maine’s famous windjammer fleet as well as photographs and information on the windjammers, their owners, cooks and crew and the beautiful coast of Maine. Recipes include hearty seagoing favorites like chowders, bisques and stews as well as inventive new creations like Baked Salmon with Sour Cream Dill Caper Sauce, and Chocolate Zucchini Cake. And no Maine cookbook would be complete without recipes for the windjammers’ famous lobster bakes on the beach. An eight-minute DVD is included with the book.
“This book is a voyage in itself. . .but at its heart—as at the heart of every vessel—are mouth watering recipes and descriptions of the fragrances that rise from the schooners' galley stoves, providing unforgettable sustenance and comfort. From French Toast Soufflé to Beef Stew to Citrus Cilantro Salmon with Pineapple Mango Salsa,there are more than 50 ways to feed your palate and a myriad of ways to feed your saltwater soul.” Jon Wilson, founder and Editor-in-Chief, WoodenBoat magazine
“A windjammer under full sail is a beautiful sight to behold. It appears that what goes on in the galleys below is also very special. This beautifully photographed cookbook is really a treat—a feast for the eyes and the stomach.” Jasper White, Founder Summer Shack restaurants and author of seven cookbooks including Cooking from New England, Lobster at Home and The Summer Shack Cookbook
“You can taste the salt air and feel the boat beneath your feet as the recipes and photos unfold in this book. You can feel the heart and tradition in the food and the people. I was hooked instantly and love the way Windjammer Cooking brings to life the romance of the sea.”—Chef Jeff Tenner, Director of Research and Development, Legal Seafoods
ISBN: 13 978-0-9786899-2-6 0-9786899-2-5, $27.00
10 x 10, 160 pages, softcover, 200 color illustrations, April 2008
The New York Yacht Club: A History, 1844-2008
by John Rousmaniere
This definitive new history of America's oldest yacht club and one of the world's best known clubs covers the Club from its founding in the cabin of a small sloop in 1844 through the America's Cup years - the longest winning streak in history - before the cup was finally lost in 1983. Since then, the Club has found a whole new, dynamic life as an active, modern yacht club that still treasures its past with its superb clubhouses and fabulous art collections in New York and Newport, RI. This lavishly illustrated book will be an engaging account of yachts, races, and personalities with names like Harold Vanderbilt, J. Pierpont Morgan, Dennis Conner, Ted Turner, and today's great sailors who have shaped the Club and worldwide yachting. Author John Rousmaniere is America's preeminent yachting historian. His many books include The Golden Pastime: A New History of Yachting; The Low Black Schooner: Yacht America, 1851-1945; A Berth to Bermuda: 100 Years of the World's Classic Ocean Race; and Fastnet, Force 10.
ISBN: 978-0-9706-442-2-0
ISBN Limited Edition: : 978-0-9706-442-3-7
10 x 10, 336 pages, October 2008
200 color and black and white illustrations, hardcover
The Hawk and the Dove: World War II at Okinawa and Korea
by Roland Glenn
This is a wrenching first person account of the invasion of Okinawa and the repatriation of the Japanese from Korea. Roland Glenn fought in hand-to-hand combat in Okinawa, an experience he recounts in graphic detail. Glenn's battle experiences have haunted him throughout his life. The consequences on his civilian life find resonance with returning veterans from Iraq and Afghanistan who will require medical and psychological care for the remainder of their lives. This book is a development of the dramatic presentation that he performs as part of the Veterans History Project, a program based at the Library of Congress that captures the experiences of veterans of all wars.
"The Hawk and the Dove is the reality most soldiers don't want to talk about when they come home. That is why this is such a special and important book." Digby Diehl, former book editor of The Los Angeles Times, is the author of more than twenty books, including the recently published Soapsuds.
“By turns humorous and tragic, Roland Glenn’s richly detailed and compellingly written memoir of war and peace vividly recreates a small-town youth’s transformation into a man and leader of men on the horrific killing fields of Okinawa. His fascinating account of involvement in the repatriation of thousands of Japanese soldiers from Korea sheds light on a significant but little-known chapter in postwar U.S. military history.” Paul Siff, Ph.D., Associate Professor of History, Sacred Heart University
ISBN 0-9786899-5-X, $24.00
224 pages, 6 x 9, softcover, April 2008
Harbor Ice
By K.D. Mason
Harbor Ice is the first is a series of mysteries by New Hampshire author K.D. Mason. Though based on the beautiful coast of New Hampshire, these page turners take us worldwide in search of clues. Harbor Ice takes us on a suspenseful ride from Rye, New Hampshire, to Switzerland to Taos, New Mexico--with plenty of romance along the way.
Back to the topUnion Oyster House Cookbook: Recipes from America's Oldest Restaurant
by Jean Kerr and Spencer Smith
Established in 1826, Boston's Union Oyster House is the country's oldest continuously operated restaurant. As well as recounting the 180-year history of the restaurant and its Boston environs, Union Oyster House Cookbook has more than 50 of the restaurant’s most famous recipes adapted for home use.
“The newly published Union Oyster House Cookbook is everything you’d want from America’s oldest restaurant. Lots of recipes, appetizing food photographs and fascinating facts about the legendary eatery, which was designated a National Historic Landmark in 2003.” Boston Herald
“I’m delighted that the Union Oyster House has decided to share its special recipes. This beautiful volume is an invitation to everyone, residents and visitors alike, to create and savor those famous dishes at home”--From the Preface by Massachusetts Senator Edward M. “Ted” Kennedy
“It’s no small feat to transcribe both the legend and the legendary fare of Boston’s Union House Oyster House into one book, but Jean Kerr and Spencer Smith have managed to do it again. Whether you’re a fan of classic seafood dishes, history, or both, you can’t go wrong with Union Oyster House Cookbook.”—Bobby Flay, chef/restaurateur, cookbook author and television personality
ISBN 0-9786899-1-7, $12.95
128 pages, 6 x 9, softcover, September 2007
60 color and b/w illustrations
The Right Thing: Conscience, Profit and Personal Responsibility in Today’s Business
by Jeffrey L. Seglin
Will you do the Right Thing when confronted with your next difficult decision? Will a clear conscience make you richer? Maybe not, but the leaders of companies like Enron, Tyco and others found that bad behavior can bankrupt you. New York Times syndicated columnist and professor Jeff Seglin takes you through the difficult choices that companies make in the real world—how some do the right thing and others don’t. Find out how you can make good choices that make good business sense.
Jeff Seglin “is a great teacher whose course you never want to end, and whose work is a great gift.” Jim Collins, author of Good to Great and co-author of Built to Last.
ISBN 0-978689-90-9, $17.96
7 x 8, 176 pages, softcover
The Good, The Bad, and Your Business: Choosing Right When Ethical Dilemmas Pull You Apart
by Jeffrey L. Seglin
Is it possible to be good and be good for business? New York Times syndicated columnist and professor Jeffrey Seglin shows that making responsible business decisions requires the ability to examine their impact from three important aspects: money, people and the common good. Seglin helps managers navigate the grey area that constitutes the majority of business decisions. Jeffrey L. Seglin writes "The Right Thing," a weekly column on general ethics syndicated by the New York Times.
Finally—a book about modern ethics and business that you don’t have to get all dressed up to read! . . . It’s flat-out superb.” Nancy K. Austin, coauthor, A Passion for Excellence.
ISBN 0-9786899-3-3, $24.00, August 2007
6 x 9, 224 pages, softcover
Cooking in the Shaker Spirit, Second Edition
by James Haller and Jeffrey Paige
Preface by Scott T. Swank, former President of Canterbury Shaker Village
Inspired by living and cooking at Canterbury Shaker Village in Canterbury, New Hampshire, Chef James Haller has created more than 150 simple, elegant recipes in the Shaker spirit of simple and authentic elegance. Along with co-author Jeffrey Paige they have created step-by-step recipes for what Haller calls “The oldest New American cooking.”
Haller’s “culinary imagination is boundless . . . an innovative cookbook.” Bon Appetit
ISBN 0-9717615-3-1, $17.95
6 x 9, 224 pages, softcover
Speaking Globally: Effective Presentations Across International and Cultural Boundaries, Second Edition
by Elizabeth Urech
Speaking Globally offers easy-to-learn techniques which you can put into action quickly. You will learn how to:
- control your nerves and increase your confidence
- use your hands effectively and with purpose
- create a powerful PowerPoint slide show
- deal with hecklers and confrontational journalists
- deliver a take-home message your listeners will really take home
Speaking Globally is your passport to international speaking success.
“For speakers in the international arena, this book is a real winner.” John Naisbitt, author of Megatrends and international speaker.
ISBN 0-9717615-1-5, $19.95
6 x 9, 250 pages, softcover
Taste of the Seacoast Magazine
A publication of Trends Marketing Group
Taste of the Seacoast is the Boston-Portland, Maine food and wine magazine edited by Jean Kerr. Contributors include well-known food and wine writers like Kathy Gunst, JoAnne Actis-Grande, Denise Landis and Rachel Forrest. The magazine maintains a lively web site at www.tasteoftheseacoast.com.
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