The mission of
Quail Ridge Press
(QRP) is to preserve America’s food heritage. In addition to regional cookbooks, we publish cookbooks for slow cookers and pressure cookers like the Instant Pot and the Ninja; cookbooks for low-carb, gluten-free, and keto-friendly diets; and cookbooks by well-known chefs such as George Stella from the Food Network. Our Best of the Best state cookbook series has sold millions of copies.
HOT OFF THE PRESS
Instant Pot Basics
Instant Pot expert Lisa Brady guides you into the world of flavorful, fast, and effortless cooking with her cookbook Instant Pot Basics. An essential companion to America’s #1 selling pressure cooker and multicooker, this cookbook includes 120 recipes—including gluten free and vegetarian options—as well as dozens of colorful images and practical tips for readers who want quick, mouth-watering meals.
FEATURED BOOKS
To view all of our books, visit the book catalog.
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AREAS OF EXPERTISE
Instant Low Carb
Best of The Best Louisiana
Instant Pot Basics
Best of The Best Georgia
Cooks Essentials
Best of the Best Florida
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IF YOU HAVE ANY INQUIRIES ABOUT PUBLISHING
Publisher, Quail Ridge Press
SHEILA THOMAS
Sheila joined Southwestern Publishing House (SWPH) in 2003 after more than 10 years at Wimmer Cookbooks. As publisher for three SWPH imprints, Sheila works with a wide range of organizations, companies, restaurants, and authors. She oversees all aspects of the creative process from conception to completion, managing each project’s team of designers, writers, editors, and photographers while working closely with the publishing partner. Sheila has worked on dozens of award-winning cookbooks as well as a list of culinary classics that have been vital in preserving American regional recipes and traditions. These titles include Napa Valley Entertaining, Instant Pot Basics, Charleston Receipts, River Road Recipes I, II, III, and IV, the Talk About Good series, and Centennial Celebrations. Sheila is a member of the Nashville chapter of Les Dames d’Escoffier International, the International Association of Culinary Professionals, the Southern Foodways Alliance, and the Independent Book Publishers Association.