Sarah Huck

Sarah Huck has spent the past six years as the assistant and recipe tester to Melissa Clark, assisting her on more than a dozen cookbooks. Sarah currently works with a range of clients including marthastewart.com, Cookstr.com, Epicurious.com, and Consumer Report publications. She lives in Brooklyn.

FRUITFUL: Sweets, Savories, Jams and Juices Fresh from Red Jacket Orchards, with Sarah Huck (2014)

From sweet to savory, including fresh juices, every chapter is devoted to the produce of the moment: rhubarb, strawberries, apples, plums, apricots, peaches, quinces, pears, and more. This delectable cookbook showcases the bounty from New York’s favorite orchard, illustrated with gorgeous full-color photography throughout—but all of the fruit can be found wherever you live. Strawberry-Black Pepper Granita, Spicy Roast Chicken with Rhubarb Chutney, Scallop and Blueberry Ceviche, Grilled Peach, Shrimp, and Prosciutto Skewers, and Rustic Apricot and Raspberry Crostada offer a taste of the juicy dishes inside. And twenty-five recipes come from fruit-loving chefs who count themselves among Red Jacket’s devoted customers: a few of the contributors include Dan Barber, Jonathan Waxman, Karen DeMasco, and Melissa Clark.

Whether it’s a bushel of peaches or a bundle of rhubarb, you’ll find plenty to dish up here.

“Fruitful is the book we need now! This heartfelt work about growing, tending and finally putting this glorious fruit on the table inspires me to my roots. You just know that this is fruit as it’s supposed to be: rich with flavor, promise and goodness, the result of generations fine-tuning their most important art.”— Deborah Madison, author of Seasonal Fruit Desserts and Vegetable Literacy

“All hands and dirt and heart and soul — a description of Red Jacket founder Joe Nicholson in Brian’s introduction, but it could just as easily be the motto of Red Jacket Orchards itself.  Never has the job of growing both community as well as product appeared more meaningful than in the pages of this wonderful book, whose recipes take you through the seasons with grace and aplomb, leaving you wiser — and more joyful — for the journey.” — Dan Barber, chef and owner of Blue Hill.

Rights: Running Press, World

CAMPFIRE COOKERY: Adventuresome Recipes & Other Curiosities for the Great Outdoors (2011)

Camping fare typically includes burgers and hot dogs, and while these are certainly easy, get ready to rethink the cuisine that can be savored over the open flame. With recipes like Spiced Currant Scones, Maple-Glazed Salmon, and Tomato Tarte Tatin, Huck and Young celebrate delicious food and the great outdoors. They also include step-by-step instructions for activities such as stargazing, foraging for woodland berries, and minding one's fruits of the sea (or, how to clean a fish). Campfire Cookery proves that the campfire can not only be a blissful escape but a true culinary destination.

Praise for Campfire Cookery:

“Co-authors Sarah Huck and Jaimee Young provide the inspiration and wherewithal to make campfire cooking civilized and delicious.”—Wall Street Journal 

“Get inspired by the outdoor culinary flair.”—InStyle

"Sarah Huck and Jaimee Young were wise enough to put a photo of the old-fashioned campfire favorite on the cover of their new Campfire Cookery. They also were wise enough to include campfire cocktail recipes to wash the s'mores down." —USA Today 

“Campfire Cookery is one of those cookbooks you need to buy two of.”—Edible Brooklyn

“The beauty of this book is that it evokes a simpler era when things weren’t automatic, when all cooking required the primal flame, and when cooking and eating was more than just about the food.”—Epicurious.com

Jaimee Young was a recipe tester and developer on many cookbooks including Paula Deen’s The Deen Family Cookbook. She lived in Brooklyn, New York.

Rights: Stewart, Tabori, & Chang