New Cookbooks in the Library
Down Home Cooking
Southern Plate: Classic Comfort Food that Makes Everyone Feel Like Family by Christy Jordan - "I come from a long linge of Southern cooks who taught me home cooking is best, life is good, and there is always something to be grateful for. I created 'Southern Plate' so that I could share the recipes and stories that have been passed down through my family for more than nine generations. You won't find fancy food or new-fangled recipes in this cookbook -- just easy, no-fuss Southern favorites such as Chicken and Dumplings, Homemade Banana Pudding, Aunt Looney's Macaroni Salad, Fried Green Tomatoes, and Daddy's Rise-and-Shine Biscuts. (I want to make one thing as clear as possible: How your mama made it is the right way! I'm going to bring it to you how my mama made it, which is the only right way for me)" --Cover, p. 2.
Look & Cook: 100 Can’t Miss Main Courses in Pictures by Rachel Ray - Celebrity cook Rachael Ray presents 100 brand-new recipes, each featuring beautiful and helpful step-by-step full-color photographs that illustrate how to create each meal, along with photographs of the gorgeous finished dishes. Also includes 125 bonus, never-before-published recipes, including 30-minute meals, meals for kids, sides and starters, simple sauces, bottom-of-the-jar tips, and desserts.
Perfect One-Dish Dinners: All You Need for Easy Get-Togethers by Pam Anderson - In Perfect One-Dish Dinners, the New York Times best-selling author Pam Anderson shares her secret for having people over without breaking stride: Make just one dish. Instead of a parade of offerings, she focuses attention on a single main course--a rustic tart, paella, grilled platter, or homey stew. Perfect One-Dish Dinners showcases about forty such meals, perfect for every season and occasion, all designed to wow guests, calm the cook, and relieve the dishwasher at the end of the night.
One Big Table: 800 Recipes from the Nation’s Best Home Cooks, Farmers, Pit-Masters, and Chefs by Molly O’Neill - A lavishly illustrated portrait of our nation's rich culinary tradition with essays and 750 recipes from American kitchens.
In the Kitchen With a Good Appetite: 150 Recipes and Stories About the Food You Love by Melissa Clark - A James Beard Award winner and "New York Times" food writer offers an inviting, easy, and delectable collection of 150 recipes and stories behind the food readers love.
Fancier Than Down Home but Worth the Effort
Nigella Kitchen: Recipes From the Heart of the Home by Nigella Lawson - "Lawson, who's written eight cookbooks (e.g., Nigella Fresh), begins her latest with a list of items she uses in the kitchen and a section on shortcuts and tips. Main course recipes include Roasted Seafood, which calls for 16 unpeeled, raw, colossal-size shrimp, and Chicken with 40 Cloves of Garlic. Desserts range from the beautifully layered Swedish Summer Cake (with nearly two pounds of strawberries) to simple-to-prepare Chocolate Chip Cookies. Whether you're preparing dinner for the family or guests, you'll find plenty of options that are simple to make and a feast for the eyes." - Library Journal review
Illustrated Step-by-Step Cook: More Than 300 Updated Recipes From DK’s Classic Look & Cook Series edited by Lucy Bannell - Particularly useful for relative beginners, by providing reassurance and demystifying methods that are new to them, "The Illustrated Step-by-Step Cook" allows anybody to cook 300 classic recipes perfectly and with confidence.
Cook Up A Feast by Mary Berry and Lucy Young - Dream of hosting a large dinner party but feel intimidated by cooking for a group? Learn how to prep, plan a menu, and execute a variety of dishes sure to please a crowd with Mary Berry's Cooking Up a Feast.
Old Favorites
The Good Housekeeping Cookbooks: 1,275 Recipes from America’s Favorite Kitchen, 125th Anniversary edition edited by Susan Westmoreland - In honor of the magazine's 125th anniversary, here is the revised and expanded edition of Good Housekeeping's trusty cook's companion! Filled with 1,275 delicious recipes, this indispensable kitchen reference also offers dependable information on cooking techniques, tools, ingredients, food handling, and nutrition. In addition to popular favorites like Southern Fried Chicken and Strawberry Shortcake, there are 168 new recipes attuned to today's lifestyles, all-new chapters devoted to Canning and Freezing, ideas for holiday celebrations, and mouthwatering new photography. And, as always, every recipe has been triple-tested and perfected for ease, reliability, and great taste in the famed Good Housekeeping Test Kitchens.
Betty Crocker’s Christmas Cookbook by Betty Crocker - From decking your halls to sitting down to dinner -- Betty Crocker has never done Christmas better! Here's a priceless collection of holiday recipes, both familiar and new, including appetizers, main dishes, sides, salads, breads, cookies, candies, desserts, kids favorites, and holiday gifts. It's full of fresh and inspiring ideas for easy, yet impressive, holiday entertaining.
The Essential New York Times Cookbook: Classic Recipes for a New Century by Amanda Hesser - Amanda Hesser, the well-known New York Times food columnist, brings her signature voice and expertise to this compendium of influential and delicious recipes from chefs, home cooks, and food writers. Devoted Times subscribers will find the many treasured recipes they have cooked for years-Plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta-as well as favorites from the early Craig Claiborne New York Times Cookbook and a host of other classics-from 1940s Caesar salad and 1960s flourless chocolate cake to today's fava bean salad and no-knead bread.
Eating Light
Cooking Light Way to Cook Vegetarian: The Complete Visual Guide to Vegetarian and Vegan Cooking edited by Rachel Quinlivan - Cooking Light Way to Cook Vegetarian is a celebration of all the plant world has to offer-from colorful fruits and vegetables bursting with nutrients to hearty grains and protein packed beans and tofu. Even if you only occasionally go meat-free, this book has plenty to offer. It's filled with more than 700 images showing you exactly how to prepare over 150 delicious dishes as well as hundreds of cooking tips and nutrition information about the joys and flavors of vegetarian cuisine.
Cooking Light: Lunch To Go: Recipes, Hints, and Tips by Katherine Cobbs - If you're a busy mom, student, or worker bee, or if you admit to frequenting the vending machine or spending way too much for lunches out that never truly satisfy, then Cooking Light Eat Smart Guide: Lunch to Go is your ticket to midday meals you'll look forward to and feel good about.
Skinny Bitch Ultimate Everyday Cookbook by Kim Barnouin - After five years atop the Skinny Bitch phenomenon, author Kim Barnouin has grown as a cook, a nutritionist, and a mom. Now she delivers the "Ultimate" cookbook that will be for everyone looking for a healthier way to feed themselves, their families, and friends.
Sweets
Ready for Dessert: My Best Recipes by David Lebovitz - "Along with 160 recipes, Lebovitz (The Sweet Life in Paris), who was a pastry chef at Chez Panisse for 12 years and is well known for his food blog (www.davidlebovitz.com), shares a helpful list of ingredients and equipment. Readers will find his anecdotes and comfortable writing style encouraging, and tips, e.g., a half-pint container of fresh berries equals one and a quarter cups, will guide beginning cooks. Highly recommended." - Library Journal review
Fat Witch Brownies: Brownies, Blondies, and Bars from New York’s Legendary Fat Witch Bakery by Patricia Helding - At long last, the owner of New York City’s legendary Fat Witch Bakery shares her top-secret recipes for decadent and delicious brownies, blondies, and bars Patricia Helding’s rich, intensely chocolatey Fat Witch brownie is a New York obsession, an internet sensation, and arguably the very best brownie to be found on the planet. Unlike other bakeries that feature a range of desserts, Fat Witch, launched by Helding in 1998, specializes only in brownies—baking and selling over 2,000 each day. In Fat Witch Brownies, Helding showcases for the first time her favorite spins on the classic chocolate brownie with creations like the Banana Bread Brownie and the Breakfast Brownie, and she expands her repertoire even further with recipes for other scrumptious bar-shaped confections.
Cake Pops by Bakerella - Cake pops are candy-covered little cakes on a stick, which vary from decorated balls to more ambitious shapes such as monkeys, baby chicks, ice cream cones, and a variety of holiday designs.
My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats by Fany Gerson - "The first cookbook to present authentic versions of beloved Mexican sweets plus a creative selection of new recipes rooted in traditional flavors and ingredients"--Provided by publisher.
A World of Cake: 150 Recipes for Sweet Traditions by Krystina Castella - "Castella (Booze Cakes) has scoured the globe to create a cookbook of "the greatest cakes on earth"-cakes that have cultural significance in a particular country, including treats not always considered cake by American standards (e.g., tamales, fritters, and buns). Arranged by geographical region, the chapters contain brief overviews and "world tours" of various types of cakes, showing, for example, how cheesecakes or wedding cakes vary throughout the world. She also includes a calendar of cake-appropriate holidays, interesting sidebars, and beautiful color photographs-most of the cakes are shown in their finished state, and many of the other images are stock photography. Novice bakers may need more instructional guidance, and there are a few troubling omissions: variations on recipes don't account for different baking times for different pan sizes, numerous recipes call for nonstandard pan sizes with no substitutions listed, and there is no bibliography. Verdict Despite several flaws, this book is a distinctive contribution to the world of baking, and armchair bakers will delight in flipping through the pages of this colorful and engaging volume." - Library Journal review by Pauline Baughman, Multnomah Cty. Lib., Portland, OR
Decorating Cupcakes, Cakes, and Cookies by Annie Rigg - In this fabulous book, queen of cakes Annie Rigg offers more than 40 ideas for easy-to-decorate cakes, cookies, and cupcakes, as well as step-by-step photography to guide you through those tricky bits. The book starts with the Basics: all the cookie doughs, cake, and cupcake mixes you need to make the recipes in the book, as well as step-by-step decorating tips and techniques. Why not begin with some shoe-shaped Cookies in pretty pastels for Mother's Day? Small Cakes can be as cute as a cupcake, or as decadent as a square of brownie. Put a spring in someone's step and bring them a basket of freshly baked Carrot Cake Cupcakes topped with adorable marzipan carrots and bunny rabbits. When you want a bake that packs a punch, turn to Cakes for inspiration. Follow the step-by-step instructions for decorating a Striped Dark and White Chocolate Cake to rival anything you could buy ready-made. Even if you've never made frosting or used a piping bag. Annie's foolproof instructions will inspire you to get creative and whip up a batch of handcrafted treats. More than 40 easy, gorgeous ideas for decorating cookies, cakes, and cupcakes for birthdays, Mother's Day, weddings, Christmas, or just every day. Step-by-step photographs make the trickier projects easy to follow and fuss-free. With mouthwatering photography by Kate Whitaker.
The SoNo Baking Company Cookbook: The Best Sweet and Savory Recipes for Every Occasion by John Barricelli - "Barricelli, owner of the SoNo Baking Company & Cafe in South Norwalk, CT, is host of PBS's Everyday Baking from Everyday Food. From everyday breads to special desserts, bakers at all skill levels are treated to 125 sweet and savory recipes to love. While novices will find the recipes easy to follow, even more experienced cooks will appreciate such reminders as using a double boiler (not the microwave) to melt chocolate. Recipe introductions include advice on flavors, consistency, and storage; also, technique tips (e.g., how to get the eggs to room temperature) are found with most recipes. The glossary will be helpful for beginners. Barricelli's TV show coupled with his well-known bakery make this cookbook essential for foodies." - Library Journal review
Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful by Barbara Fairchild - For more than 50 years, Bon Appetit magazine has been seducing readers with to-die-for desserts. From quick home-style cookies to unforgettable special-occasion finales such as spiced chocolate torte wrapped in chocolate ribbons, Bon Appetit showcases meticulously tested recipes that turn out perfectly--every time. Now, culled from Bon Appetit's extensive archives and including never-before-published recipes, Bon Appetit Desserts promises to be the comprehensive guide to all things sweet and wonderful. Authored by Bon Appetit editor-in-chief Barbara Fairchild, Bon Appetit Desserts features more than 600 recipes--from layer cakes to coffee cakes, tortes and cupcakes to pies, tarts, candies, puddings, souffles, ice cream, cookies, holiday desserts, and much, much more. Certain to inspire both experienced home cooks and those just starting out in the kitchen, each recipe is designed to ensure the dessert preparation process is as enjoyable as the finished result. Bon Appetit Desserts is destined to be the definitive, comprehensive, invaluable dessert resource.
The Gourmet Cookie Book: The Single Best Recipe From Each Year 1941-2009 by Gourmet - "Gourmet magazine, from its first issue in 1941 until its last in 2009, reflected changes in American tastes, such as the reign of coconut (1960s), pistachios (1980s), and espresso (1990s). The introduction includes tips for ingredients, measuring, equipment, and techniques. The concise recipe instructions are written for the experienced baker. This amazing collection features such cookies as Brandy Snaps, Fig Cookies, Mocha Cookies, Scandinavian Rosettes, and Mini Black and White Cookies. It represents a snapshot of American cookery-an incredible seven decades' worth of cookies complete with mouthwatering photographs." - Library Journal review
Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito - "Those who liked Lewis and Poliafito's first cookbook, Baked: New Frontiers in Baking, are going to love this one. The owners of Baked, with locations in Brooklyn, NY, and Charleston, SC, have received national media attention and were recently featured on Oprah and Throwdown! with Bobby Flay. This highly anticipated new compilation of favorite desserts with spins is sure to inspire both novice and old pros. Included are some of the authors' most requested recipes, which are superbly photographed with a nostalgic feel of grandma's kitchen. The authors share the social aspects of the recipes as well as geographical variations and baking notes to make this collection truly original. There's plenty of chocolate-e.g., their most requested recipe, Sweet and Salty Brownies-as well as nonchocolate creations like Orange Creamsicle Tarts, New York Style Crumb Cake, Baked French Toast, and Peanut Butter Banana Cream Pie. Verdict As enjoyable to read as it is to bake from, this will be a welcome addition to any baking section." - Library Journal review by Jane Hebert, Orange Cty. Lib. Syst., Orlando, FL
Teen Cooks
Teen Cuisine by Matthew Locricchio - "With its clearly outlined, sophisticated recipes and sumptuous color photos worthy of a coffee-table title, this substantial, well-designed cookbook takes its young audience seriously as it invites them to develop culinary skills. In contrast to some youth cookbooks, there are no condescending attempts to cutesify food on these pages. Locricchio has collected an excellent repertoire of basic dishes that will appeal to a broad teen palette while also reflecting young people's growing awareness of and comfort with international flavors and healthy choices. A section of breakfast dishes, for example, includes two salsa recipes, an eggless tofu scramble, and Slow Cakes made with buckwheat, which, like several other lesser-known ingredients throughout the book, is defined in a succinct, informative sidebar. Also included are comfort-food favorites such as mac and cheese and chicken pot pie; a whole chapter on pizzas; and mouthwatering desserts, including chocolate fondue and ice-cream sandwiches. Safety cautions, equipment suggestions, conversion charts, boxed tips, and a glossary round out this inspiring, contemporary guide, which should be a first suggestion to any aspiring young chef." - Booklist review
Eat Fresh Foods: Awesome Recipes for Teen Chefs by Rozanne Gold - "This attractive title includes 80-plus recipes. From "Bread, Butter & Breakfast" to "Desserts & Drinks," there's a strong emphasis throughout on fresh food. Some of the dishes are remarkably simple. For example, "Sun-dried Tomato and Carrot Meatloaf" has just 5 ingredients. Others are imaginative (and usually healthier) variations on classics, like "Eggless Caesar with Toasted Pecans and Green Apple Croutons." And the veggie-burger recipe, "Chickpea Burger with Fresh Mango Salsa," is a winner. Step-by-step instructions are clear, with just the right amount of detail. The lively design is another plus, as are the numerous color photos, showing a good mix of food and people. The introduction includes general nutrition and safety information as well as advice about choosing organic ingredients. The book concludes with suggested menus and an extensive index. Many of the recipes are vegetarian (and some are vegan), although they are not designated as such. All in all, this is a wonderful book with a contemporary style that will entice teens to try delicious recipes for family meals and get-togethers with friends." - School Library Journal review by Lauralyn Persson, Wilmette Public Library, IL
International Flavors
At Home With Madhur Jaffrey: Simple, Delectible Dishes From India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffery - "James Beard Award winner Jaffrey (Indian Cooking) explicitly spells out the goal of her new cookbook-to help readers and home cooks successfully create Indian dishes by using simplified methods and recipes. The harried pace of everyday life led her to take this approach, and she unapologetically embraces shortcuts such as using canned products and microwave ovens. The recipes are generally under one page in length, and many of the ingredients will be readily found without resorting to specialty stores. Jaffrey establishes that she intends to hold the reader's hand, and while this sometimes results in a grandmotherly tone and cozily subjective descriptions (What makes paprika "nice"?), it is likely that readers will find many easy gems to enjoy time and again. Verdict An accessible and approachable set of recipes with dishes to suit every taste. This could also be a springboard to more complex cooking for the adventuresome." - Library Journal review by Peter Hepburn, Univ. of Illinois at Chicago
Around My French Table: More Than 300 Recipes from My Home to Yours by Dorie Greenspan - "Acclaimed writer and baking wizard Greenspan, author of the James Beard Award-winning Baking, celebrates French home cooking in this noteworthy and visually stunning collection. A part-time Paris resident for more than a decade, Greenspan focuses on what French people really eat at home: easy-to-prepare yet flavorful dishes that are suitable for just about any time of day. From Bacon and Eggs and Asparagus Salad to Chicken in a Pot to Veal Chops with Rosemary Butter, her offerings are hardy, mostly uncomplicated, and superbly appetizing. She also provides sidebars on a wide range of topics, including whether or not to wash raw chicken, several ways of cooking beets, mussels, and more. She offers variations on classic dishes such as Pot-au-Feu, including recipes for seafood and veggie versions that take minutes instead of hours. Recipes include advice on storing leftovers as well as serving information. The chapter on vegetables and grains is particularly welcome, with delectable gratins, lentil, and rice dishes as well as a baby bok choy and sugar snap dish that will make hard-core carnivores drool. A feast for the eyes and palate alike, this superb collection belongs in every foodie's kitchen." - Publisher Weekly review
The Frankies Spuntino Kitchen Companion & Cooking Manual by Frank Falcinelli, Frank Castronovo, and Peter Meehan - "It is surprising to learn that Castronovo and Falcinelli are in their 40s. On one hand they are pulling off a 20-something hipster vibe these days, lighting up Brooklyn with their Cafe Pedlar pastry shop and the much lauded Prime Meats steakhouse. On the other hand, their new book, with recipes culled from the Italian eatery they launched in 2004, gives the impression that they are well into their 60s, with many a meatball under their belts. Aided by New York Times food writer Meehan, they have created a heartfelt tribute to red sauce dining, bound in an embossed, gilded, faux-leather cover. Their sauce is simple math: 13 garlic cloves into 96 ounces (six pounds) of tomatoes, plus olive oil, salt, and a dash of red pepper flakes. The meatballs are slightly more complex. Whether it's the handball-size baked version or the fried golf-ball-size, they are seasoned with white pepper and contain both pine nuts and raisins. Other hearty meat options include a pork braciola and sausage with peppers and onions. Vegetarians can get their sauce fix via an eggplant marinara, or pasta choices like gnocchi marinara with fresh ricotta or orecchiette with pistachios. A 13-page chapter entitled "Sunday Sauce" is a revelry in old school family dining. Described as "the meal, the menu, the way of life," the authors expound upon this traditional Sunday dinner of meaty sauce and pasta, listing all the essential ingredients, a time line for shopping and preparation, and a vital recipe for turning the leftovers into lasagna. " - Publishers Weekly review
Fiesta At Rick’s: Fabulous Food for Great Times With Friends by Rick Bayless - "This new cookbook by restaurateur Bayless (Mexican Everyday) demonstrates how his enthusiasm and skills marry superbly. Writing with wife Deann, he offers 150 scalable recipes for informal entertaining. The dishes sound not just achievable by casual cooks but utterly delicious and welcome at any party. Indeed, a strength of the book is how Bayless suggests combinations and even provides plans for four different party ideas. Typical of his cookbooks, the recipes usually include entertaining and informative introductions that showcase how great a teacher he is. Also helpful are the variations he offers for the adventurous and for readers with limited access to special ingredients. The cocktail, guacamole, and ice cream recipes are especially alluring. Verdict An abundance of terrific ideas for party food and beverages from a master of Mexican cuisine." - Library Journal review by Peter Hepburn, Univ. of Illinois at Chicago Lib.
Cooking Green
In the Green Kitchen: Techniques to Learn by Heart by Alice Waters - "Slow Food Nation, a 2008 event in San Francisco founded by Waters, brought together people interested in food and a sustainable future. This book is the result of Waters's invitation to 30 chefs-famous and unknown, including Lidia Bastianich, Dan Barber, and David Chang-to demonstrate simple but necessary cooking techniques at the event. The chefs made mayonnaise, guacamole, and poached eggs, and Thomas Keller roasted a chicken. The featured skills are accompanied by the chefs' recipes with comments from Waters. Waters also lists the tenets of the "Green Kitchen Manifesto," e.g., "Setting the table and eating together teaches essential values to our children." Some of the 30 lessons are available online at alicewatersgreenkitchen.com. VERDICT This is another fine cookbook by a well-respected chef and author. Highly recommended for fans of Slow Food Nation." - Library Journal review by Christine Bulson, SUNY at Oneonta Lib.
Eating Local: The Cookbook Inspired by America’s Farmers by Sur La Table and Janet Fletcher - In the visually stunning yet practical cookbook Eating Local, author Janet Fletcher and the kitchen experts at Sur La Table not only show you how to use more fresh ingredients in your everyday cooking, they also bring you closer to the family farms where the ingredients are grown and to the idealistic people who grow them.With 150 recipes featuring a wide range of fresh ingredients, Eating Local also highlights 10 community supported agriculture projects around the country. These progressive farms provide inspiration for all who want to cook more wholesome meals using ingredients from their own foodshed.
The Food Matters Cookbook by Mark Bittman - "Bittman, New York Times columnist and bestselling author (How to Cook Everything) provides a rational approach to eating that not only improves health but also helps the environment. Extolling the benefits of a plant-heavy diet, Bittman offers more than 500 healthful recipes that feature unprocessed fruits, vegetables, legumes, nuts, and whole grains and reduce all types of meat to backup players. In addition, he shares five basic principles for sane eating that are easy to implement and understand as well as an unusually helpful pantry section and handy charts for substituting produce and seafood by season. Recipes focus on flavor, such as lemony zucchini risotto, which uses brown rice, and curried chickpeas and cauliflower with chicken. His chapter on beans offers a particularly varied selection, like a lentil stir-fry with mushrooms and caramelized onions, white beans and shrimp burgers, and beer-glazed black beans with chorizo and orange. Bittman also provides a resourceful index of dishes that can be made quickly as well as meals that can be made ahead of time. Practical and balanced, this collection will shape the way we cook at home for years to come." - Publisher Weekly review
Books to Read While You Eat
What I Eat: Around the World in 80 Diets by Peter Menzel - In this fascinating study of people and their diets, 80 profiles are organized by the total number of calories each person puts away in a day. Featuring a Japanese sumo wrestler, a Massai herdswoman, world-renowned Spanish chef Ferran Adria, an American competitive eater, and more, these compulsively readable personal stories also include demographic particulars, including age, activity level, height, and weight. Essays from Harvard primatologist Richard Wrangham, journalist Michael Pollan, and others discuss the implications of our modern diets for our health and for the planet. This compelling blend of photography and investigative reportage expands our understanding of the complex relationships among individuals, culture, and food.
Medium Raw: A Bloody Valentine to the World of Food and the People who Cook by Anthony Boudain - Tracking his own strange and unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to fatherhood, Bourdain takes no prisoners as he dissects what he's seen, pausing along the way for a series of confessions, rants, investigations, and interrogations of some of the most controversial figures in food.
Spoon Fed: How Eight Cooks Saved My Life by Kim Severson - A prominent New York Times food writer shares the challenging life lessons she learned from the generation of women cooks that includes Alice Waters, Rachael Ray and Marcella Hazan, a journey marked by painful relationships and alcoholism.
Spiced: A Pastry Chef’s True Stories of Trials by Fire, After Hours Exploits, and What Really Goes on in the Kitchen by Dalia Jurgensen - "Joining the growing collection of restaurant-insider memoirs, Jurgensen's (executive pastry chef at Dressler in Brooklyn) book takes readers on a culinary adventure through her rise as a pastry chef at New York's best restaurants while attending culinary school. The highlights include her experiences at Martha Stewart Living Television, when she accidentally melted her glasses while making macaroons. A quick read, this book will appeal to those interested in chef stories and what happens behind the scenes in the kitchen. Recommended for libraries building a culinary collection, but not an essential purchase." - Library Journal review by Nicole Mitchell, Univ. of Alabama at Birmingham Lib.
The Fortune Cookie Chronicles: Adventures in the World of Chinese Food by Jennifer 8 Lee - "A woman's search for the world's greatest Chinese restaurant proves that egg rolls are as American as apple pie"--Provided by publisher.
Cake Boss: Stories and Recipes from Mia Famiglia by Buddy Valastro - "New Jersey baker and TLC TV personality Valastro, aka the Cake Boss, tells his life story (so far) as he shares recipes and discusses Italian traditions. He had a close relationship with his father, who taught him the art of baking and instilled a strong work ethic. He also covers the history of his business, Carlo's Bakery, which is celebrating its 100th anniversary, and how it grew, from being featured in Modern Bride magazine to the Cake Boss show. In addition to 38 of the bakery's recipes for cakes, cookies, biscotti, cannoli, and more, Valastro shares the daily routine of the family business as integral to his life. Combining family and work, he appears at the top of his game. He also offers baking advice on, e.g., tools and ingredients. Verdict This is a good source for great dessert recipes and Italian specialties. Of interest to Cake Boss fans and aspiring bakers." - Library Journal review by Barb Kundanis, Longmont P.L., CO
Southern Plate: Classic Comfort Food that Makes Everyone Feel Like Family by Christy Jordan - "I come from a long linge of Southern cooks who taught me home cooking is best, life is good, and there is always something to be grateful for. I created 'Southern Plate' so that I could share the recipes and stories that have been passed down through my family for more than nine generations. You won't find fancy food or new-fangled recipes in this cookbook -- just easy, no-fuss Southern favorites such as Chicken and Dumplings, Homemade Banana Pudding, Aunt Looney's Macaroni Salad, Fried Green Tomatoes, and Daddy's Rise-and-Shine Biscuts. (I want to make one thing as clear as possible: How your mama made it is the right way! I'm going to bring it to you how my mama made it, which is the only right way for me)" --Cover, p. 2.
Look & Cook: 100 Can’t Miss Main Courses in Pictures by Rachel Ray - Celebrity cook Rachael Ray presents 100 brand-new recipes, each featuring beautiful and helpful step-by-step full-color photographs that illustrate how to create each meal, along with photographs of the gorgeous finished dishes. Also includes 125 bonus, never-before-published recipes, including 30-minute meals, meals for kids, sides and starters, simple sauces, bottom-of-the-jar tips, and desserts.
Perfect One-Dish Dinners: All You Need for Easy Get-Togethers by Pam Anderson - In Perfect One-Dish Dinners, the New York Times best-selling author Pam Anderson shares her secret for having people over without breaking stride: Make just one dish. Instead of a parade of offerings, she focuses attention on a single main course--a rustic tart, paella, grilled platter, or homey stew. Perfect One-Dish Dinners showcases about forty such meals, perfect for every season and occasion, all designed to wow guests, calm the cook, and relieve the dishwasher at the end of the night.
One Big Table: 800 Recipes from the Nation’s Best Home Cooks, Farmers, Pit-Masters, and Chefs by Molly O’Neill - A lavishly illustrated portrait of our nation's rich culinary tradition with essays and 750 recipes from American kitchens.
In the Kitchen With a Good Appetite: 150 Recipes and Stories About the Food You Love by Melissa Clark - A James Beard Award winner and "New York Times" food writer offers an inviting, easy, and delectable collection of 150 recipes and stories behind the food readers love.
Fancier Than Down Home but Worth the Effort
Nigella Kitchen: Recipes From the Heart of the Home by Nigella Lawson - "Lawson, who's written eight cookbooks (e.g., Nigella Fresh), begins her latest with a list of items she uses in the kitchen and a section on shortcuts and tips. Main course recipes include Roasted Seafood, which calls for 16 unpeeled, raw, colossal-size shrimp, and Chicken with 40 Cloves of Garlic. Desserts range from the beautifully layered Swedish Summer Cake (with nearly two pounds of strawberries) to simple-to-prepare Chocolate Chip Cookies. Whether you're preparing dinner for the family or guests, you'll find plenty of options that are simple to make and a feast for the eyes." - Library Journal review
Illustrated Step-by-Step Cook: More Than 300 Updated Recipes From DK’s Classic Look & Cook Series edited by Lucy Bannell - Particularly useful for relative beginners, by providing reassurance and demystifying methods that are new to them, "The Illustrated Step-by-Step Cook" allows anybody to cook 300 classic recipes perfectly and with confidence.
Cook Up A Feast by Mary Berry and Lucy Young - Dream of hosting a large dinner party but feel intimidated by cooking for a group? Learn how to prep, plan a menu, and execute a variety of dishes sure to please a crowd with Mary Berry's Cooking Up a Feast.
Old Favorites
The Good Housekeeping Cookbooks: 1,275 Recipes from America’s Favorite Kitchen, 125th Anniversary edition edited by Susan Westmoreland - In honor of the magazine's 125th anniversary, here is the revised and expanded edition of Good Housekeeping's trusty cook's companion! Filled with 1,275 delicious recipes, this indispensable kitchen reference also offers dependable information on cooking techniques, tools, ingredients, food handling, and nutrition. In addition to popular favorites like Southern Fried Chicken and Strawberry Shortcake, there are 168 new recipes attuned to today's lifestyles, all-new chapters devoted to Canning and Freezing, ideas for holiday celebrations, and mouthwatering new photography. And, as always, every recipe has been triple-tested and perfected for ease, reliability, and great taste in the famed Good Housekeeping Test Kitchens.
Betty Crocker’s Christmas Cookbook by Betty Crocker - From decking your halls to sitting down to dinner -- Betty Crocker has never done Christmas better! Here's a priceless collection of holiday recipes, both familiar and new, including appetizers, main dishes, sides, salads, breads, cookies, candies, desserts, kids favorites, and holiday gifts. It's full of fresh and inspiring ideas for easy, yet impressive, holiday entertaining.
The Essential New York Times Cookbook: Classic Recipes for a New Century by Amanda Hesser - Amanda Hesser, the well-known New York Times food columnist, brings her signature voice and expertise to this compendium of influential and delicious recipes from chefs, home cooks, and food writers. Devoted Times subscribers will find the many treasured recipes they have cooked for years-Plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta-as well as favorites from the early Craig Claiborne New York Times Cookbook and a host of other classics-from 1940s Caesar salad and 1960s flourless chocolate cake to today's fava bean salad and no-knead bread.
Eating Light
Cooking Light Way to Cook Vegetarian: The Complete Visual Guide to Vegetarian and Vegan Cooking edited by Rachel Quinlivan - Cooking Light Way to Cook Vegetarian is a celebration of all the plant world has to offer-from colorful fruits and vegetables bursting with nutrients to hearty grains and protein packed beans and tofu. Even if you only occasionally go meat-free, this book has plenty to offer. It's filled with more than 700 images showing you exactly how to prepare over 150 delicious dishes as well as hundreds of cooking tips and nutrition information about the joys and flavors of vegetarian cuisine.
Cooking Light: Lunch To Go: Recipes, Hints, and Tips by Katherine Cobbs - If you're a busy mom, student, or worker bee, or if you admit to frequenting the vending machine or spending way too much for lunches out that never truly satisfy, then Cooking Light Eat Smart Guide: Lunch to Go is your ticket to midday meals you'll look forward to and feel good about.
Skinny Bitch Ultimate Everyday Cookbook by Kim Barnouin - After five years atop the Skinny Bitch phenomenon, author Kim Barnouin has grown as a cook, a nutritionist, and a mom. Now she delivers the "Ultimate" cookbook that will be for everyone looking for a healthier way to feed themselves, their families, and friends.
Sweets
Ready for Dessert: My Best Recipes by David Lebovitz - "Along with 160 recipes, Lebovitz (The Sweet Life in Paris), who was a pastry chef at Chez Panisse for 12 years and is well known for his food blog (www.davidlebovitz.com), shares a helpful list of ingredients and equipment. Readers will find his anecdotes and comfortable writing style encouraging, and tips, e.g., a half-pint container of fresh berries equals one and a quarter cups, will guide beginning cooks. Highly recommended." - Library Journal review
Fat Witch Brownies: Brownies, Blondies, and Bars from New York’s Legendary Fat Witch Bakery by Patricia Helding - At long last, the owner of New York City’s legendary Fat Witch Bakery shares her top-secret recipes for decadent and delicious brownies, blondies, and bars Patricia Helding’s rich, intensely chocolatey Fat Witch brownie is a New York obsession, an internet sensation, and arguably the very best brownie to be found on the planet. Unlike other bakeries that feature a range of desserts, Fat Witch, launched by Helding in 1998, specializes only in brownies—baking and selling over 2,000 each day. In Fat Witch Brownies, Helding showcases for the first time her favorite spins on the classic chocolate brownie with creations like the Banana Bread Brownie and the Breakfast Brownie, and she expands her repertoire even further with recipes for other scrumptious bar-shaped confections.
Cake Pops by Bakerella - Cake pops are candy-covered little cakes on a stick, which vary from decorated balls to more ambitious shapes such as monkeys, baby chicks, ice cream cones, and a variety of holiday designs.
My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats by Fany Gerson - "The first cookbook to present authentic versions of beloved Mexican sweets plus a creative selection of new recipes rooted in traditional flavors and ingredients"--Provided by publisher.
A World of Cake: 150 Recipes for Sweet Traditions by Krystina Castella - "Castella (Booze Cakes) has scoured the globe to create a cookbook of "the greatest cakes on earth"-cakes that have cultural significance in a particular country, including treats not always considered cake by American standards (e.g., tamales, fritters, and buns). Arranged by geographical region, the chapters contain brief overviews and "world tours" of various types of cakes, showing, for example, how cheesecakes or wedding cakes vary throughout the world. She also includes a calendar of cake-appropriate holidays, interesting sidebars, and beautiful color photographs-most of the cakes are shown in their finished state, and many of the other images are stock photography. Novice bakers may need more instructional guidance, and there are a few troubling omissions: variations on recipes don't account for different baking times for different pan sizes, numerous recipes call for nonstandard pan sizes with no substitutions listed, and there is no bibliography. Verdict Despite several flaws, this book is a distinctive contribution to the world of baking, and armchair bakers will delight in flipping through the pages of this colorful and engaging volume." - Library Journal review by Pauline Baughman, Multnomah Cty. Lib., Portland, OR
Decorating Cupcakes, Cakes, and Cookies by Annie Rigg - In this fabulous book, queen of cakes Annie Rigg offers more than 40 ideas for easy-to-decorate cakes, cookies, and cupcakes, as well as step-by-step photography to guide you through those tricky bits. The book starts with the Basics: all the cookie doughs, cake, and cupcake mixes you need to make the recipes in the book, as well as step-by-step decorating tips and techniques. Why not begin with some shoe-shaped Cookies in pretty pastels for Mother's Day? Small Cakes can be as cute as a cupcake, or as decadent as a square of brownie. Put a spring in someone's step and bring them a basket of freshly baked Carrot Cake Cupcakes topped with adorable marzipan carrots and bunny rabbits. When you want a bake that packs a punch, turn to Cakes for inspiration. Follow the step-by-step instructions for decorating a Striped Dark and White Chocolate Cake to rival anything you could buy ready-made. Even if you've never made frosting or used a piping bag. Annie's foolproof instructions will inspire you to get creative and whip up a batch of handcrafted treats. More than 40 easy, gorgeous ideas for decorating cookies, cakes, and cupcakes for birthdays, Mother's Day, weddings, Christmas, or just every day. Step-by-step photographs make the trickier projects easy to follow and fuss-free. With mouthwatering photography by Kate Whitaker.
The SoNo Baking Company Cookbook: The Best Sweet and Savory Recipes for Every Occasion by John Barricelli - "Barricelli, owner of the SoNo Baking Company & Cafe in South Norwalk, CT, is host of PBS's Everyday Baking from Everyday Food. From everyday breads to special desserts, bakers at all skill levels are treated to 125 sweet and savory recipes to love. While novices will find the recipes easy to follow, even more experienced cooks will appreciate such reminders as using a double boiler (not the microwave) to melt chocolate. Recipe introductions include advice on flavors, consistency, and storage; also, technique tips (e.g., how to get the eggs to room temperature) are found with most recipes. The glossary will be helpful for beginners. Barricelli's TV show coupled with his well-known bakery make this cookbook essential for foodies." - Library Journal review
Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful by Barbara Fairchild - For more than 50 years, Bon Appetit magazine has been seducing readers with to-die-for desserts. From quick home-style cookies to unforgettable special-occasion finales such as spiced chocolate torte wrapped in chocolate ribbons, Bon Appetit showcases meticulously tested recipes that turn out perfectly--every time. Now, culled from Bon Appetit's extensive archives and including never-before-published recipes, Bon Appetit Desserts promises to be the comprehensive guide to all things sweet and wonderful. Authored by Bon Appetit editor-in-chief Barbara Fairchild, Bon Appetit Desserts features more than 600 recipes--from layer cakes to coffee cakes, tortes and cupcakes to pies, tarts, candies, puddings, souffles, ice cream, cookies, holiday desserts, and much, much more. Certain to inspire both experienced home cooks and those just starting out in the kitchen, each recipe is designed to ensure the dessert preparation process is as enjoyable as the finished result. Bon Appetit Desserts is destined to be the definitive, comprehensive, invaluable dessert resource.
The Gourmet Cookie Book: The Single Best Recipe From Each Year 1941-2009 by Gourmet - "Gourmet magazine, from its first issue in 1941 until its last in 2009, reflected changes in American tastes, such as the reign of coconut (1960s), pistachios (1980s), and espresso (1990s). The introduction includes tips for ingredients, measuring, equipment, and techniques. The concise recipe instructions are written for the experienced baker. This amazing collection features such cookies as Brandy Snaps, Fig Cookies, Mocha Cookies, Scandinavian Rosettes, and Mini Black and White Cookies. It represents a snapshot of American cookery-an incredible seven decades' worth of cookies complete with mouthwatering photographs." - Library Journal review
Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito - "Those who liked Lewis and Poliafito's first cookbook, Baked: New Frontiers in Baking, are going to love this one. The owners of Baked, with locations in Brooklyn, NY, and Charleston, SC, have received national media attention and were recently featured on Oprah and Throwdown! with Bobby Flay. This highly anticipated new compilation of favorite desserts with spins is sure to inspire both novice and old pros. Included are some of the authors' most requested recipes, which are superbly photographed with a nostalgic feel of grandma's kitchen. The authors share the social aspects of the recipes as well as geographical variations and baking notes to make this collection truly original. There's plenty of chocolate-e.g., their most requested recipe, Sweet and Salty Brownies-as well as nonchocolate creations like Orange Creamsicle Tarts, New York Style Crumb Cake, Baked French Toast, and Peanut Butter Banana Cream Pie. Verdict As enjoyable to read as it is to bake from, this will be a welcome addition to any baking section." - Library Journal review by Jane Hebert, Orange Cty. Lib. Syst., Orlando, FL
Teen Cooks
Teen Cuisine by Matthew Locricchio - "With its clearly outlined, sophisticated recipes and sumptuous color photos worthy of a coffee-table title, this substantial, well-designed cookbook takes its young audience seriously as it invites them to develop culinary skills. In contrast to some youth cookbooks, there are no condescending attempts to cutesify food on these pages. Locricchio has collected an excellent repertoire of basic dishes that will appeal to a broad teen palette while also reflecting young people's growing awareness of and comfort with international flavors and healthy choices. A section of breakfast dishes, for example, includes two salsa recipes, an eggless tofu scramble, and Slow Cakes made with buckwheat, which, like several other lesser-known ingredients throughout the book, is defined in a succinct, informative sidebar. Also included are comfort-food favorites such as mac and cheese and chicken pot pie; a whole chapter on pizzas; and mouthwatering desserts, including chocolate fondue and ice-cream sandwiches. Safety cautions, equipment suggestions, conversion charts, boxed tips, and a glossary round out this inspiring, contemporary guide, which should be a first suggestion to any aspiring young chef." - Booklist review
Eat Fresh Foods: Awesome Recipes for Teen Chefs by Rozanne Gold - "This attractive title includes 80-plus recipes. From "Bread, Butter & Breakfast" to "Desserts & Drinks," there's a strong emphasis throughout on fresh food. Some of the dishes are remarkably simple. For example, "Sun-dried Tomato and Carrot Meatloaf" has just 5 ingredients. Others are imaginative (and usually healthier) variations on classics, like "Eggless Caesar with Toasted Pecans and Green Apple Croutons." And the veggie-burger recipe, "Chickpea Burger with Fresh Mango Salsa," is a winner. Step-by-step instructions are clear, with just the right amount of detail. The lively design is another plus, as are the numerous color photos, showing a good mix of food and people. The introduction includes general nutrition and safety information as well as advice about choosing organic ingredients. The book concludes with suggested menus and an extensive index. Many of the recipes are vegetarian (and some are vegan), although they are not designated as such. All in all, this is a wonderful book with a contemporary style that will entice teens to try delicious recipes for family meals and get-togethers with friends." - School Library Journal review by Lauralyn Persson, Wilmette Public Library, IL
International Flavors
At Home With Madhur Jaffrey: Simple, Delectible Dishes From India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffery - "James Beard Award winner Jaffrey (Indian Cooking) explicitly spells out the goal of her new cookbook-to help readers and home cooks successfully create Indian dishes by using simplified methods and recipes. The harried pace of everyday life led her to take this approach, and she unapologetically embraces shortcuts such as using canned products and microwave ovens. The recipes are generally under one page in length, and many of the ingredients will be readily found without resorting to specialty stores. Jaffrey establishes that she intends to hold the reader's hand, and while this sometimes results in a grandmotherly tone and cozily subjective descriptions (What makes paprika "nice"?), it is likely that readers will find many easy gems to enjoy time and again. Verdict An accessible and approachable set of recipes with dishes to suit every taste. This could also be a springboard to more complex cooking for the adventuresome." - Library Journal review by Peter Hepburn, Univ. of Illinois at Chicago
Around My French Table: More Than 300 Recipes from My Home to Yours by Dorie Greenspan - "Acclaimed writer and baking wizard Greenspan, author of the James Beard Award-winning Baking, celebrates French home cooking in this noteworthy and visually stunning collection. A part-time Paris resident for more than a decade, Greenspan focuses on what French people really eat at home: easy-to-prepare yet flavorful dishes that are suitable for just about any time of day. From Bacon and Eggs and Asparagus Salad to Chicken in a Pot to Veal Chops with Rosemary Butter, her offerings are hardy, mostly uncomplicated, and superbly appetizing. She also provides sidebars on a wide range of topics, including whether or not to wash raw chicken, several ways of cooking beets, mussels, and more. She offers variations on classic dishes such as Pot-au-Feu, including recipes for seafood and veggie versions that take minutes instead of hours. Recipes include advice on storing leftovers as well as serving information. The chapter on vegetables and grains is particularly welcome, with delectable gratins, lentil, and rice dishes as well as a baby bok choy and sugar snap dish that will make hard-core carnivores drool. A feast for the eyes and palate alike, this superb collection belongs in every foodie's kitchen." - Publisher Weekly review
The Frankies Spuntino Kitchen Companion & Cooking Manual by Frank Falcinelli, Frank Castronovo, and Peter Meehan - "It is surprising to learn that Castronovo and Falcinelli are in their 40s. On one hand they are pulling off a 20-something hipster vibe these days, lighting up Brooklyn with their Cafe Pedlar pastry shop and the much lauded Prime Meats steakhouse. On the other hand, their new book, with recipes culled from the Italian eatery they launched in 2004, gives the impression that they are well into their 60s, with many a meatball under their belts. Aided by New York Times food writer Meehan, they have created a heartfelt tribute to red sauce dining, bound in an embossed, gilded, faux-leather cover. Their sauce is simple math: 13 garlic cloves into 96 ounces (six pounds) of tomatoes, plus olive oil, salt, and a dash of red pepper flakes. The meatballs are slightly more complex. Whether it's the handball-size baked version or the fried golf-ball-size, they are seasoned with white pepper and contain both pine nuts and raisins. Other hearty meat options include a pork braciola and sausage with peppers and onions. Vegetarians can get their sauce fix via an eggplant marinara, or pasta choices like gnocchi marinara with fresh ricotta or orecchiette with pistachios. A 13-page chapter entitled "Sunday Sauce" is a revelry in old school family dining. Described as "the meal, the menu, the way of life," the authors expound upon this traditional Sunday dinner of meaty sauce and pasta, listing all the essential ingredients, a time line for shopping and preparation, and a vital recipe for turning the leftovers into lasagna. " - Publishers Weekly review
Fiesta At Rick’s: Fabulous Food for Great Times With Friends by Rick Bayless - "This new cookbook by restaurateur Bayless (Mexican Everyday) demonstrates how his enthusiasm and skills marry superbly. Writing with wife Deann, he offers 150 scalable recipes for informal entertaining. The dishes sound not just achievable by casual cooks but utterly delicious and welcome at any party. Indeed, a strength of the book is how Bayless suggests combinations and even provides plans for four different party ideas. Typical of his cookbooks, the recipes usually include entertaining and informative introductions that showcase how great a teacher he is. Also helpful are the variations he offers for the adventurous and for readers with limited access to special ingredients. The cocktail, guacamole, and ice cream recipes are especially alluring. Verdict An abundance of terrific ideas for party food and beverages from a master of Mexican cuisine." - Library Journal review by Peter Hepburn, Univ. of Illinois at Chicago Lib.
Cooking Green
In the Green Kitchen: Techniques to Learn by Heart by Alice Waters - "Slow Food Nation, a 2008 event in San Francisco founded by Waters, brought together people interested in food and a sustainable future. This book is the result of Waters's invitation to 30 chefs-famous and unknown, including Lidia Bastianich, Dan Barber, and David Chang-to demonstrate simple but necessary cooking techniques at the event. The chefs made mayonnaise, guacamole, and poached eggs, and Thomas Keller roasted a chicken. The featured skills are accompanied by the chefs' recipes with comments from Waters. Waters also lists the tenets of the "Green Kitchen Manifesto," e.g., "Setting the table and eating together teaches essential values to our children." Some of the 30 lessons are available online at alicewatersgreenkitchen.com. VERDICT This is another fine cookbook by a well-respected chef and author. Highly recommended for fans of Slow Food Nation." - Library Journal review by Christine Bulson, SUNY at Oneonta Lib.
Eating Local: The Cookbook Inspired by America’s Farmers by Sur La Table and Janet Fletcher - In the visually stunning yet practical cookbook Eating Local, author Janet Fletcher and the kitchen experts at Sur La Table not only show you how to use more fresh ingredients in your everyday cooking, they also bring you closer to the family farms where the ingredients are grown and to the idealistic people who grow them.With 150 recipes featuring a wide range of fresh ingredients, Eating Local also highlights 10 community supported agriculture projects around the country. These progressive farms provide inspiration for all who want to cook more wholesome meals using ingredients from their own foodshed.
The Food Matters Cookbook by Mark Bittman - "Bittman, New York Times columnist and bestselling author (How to Cook Everything) provides a rational approach to eating that not only improves health but also helps the environment. Extolling the benefits of a plant-heavy diet, Bittman offers more than 500 healthful recipes that feature unprocessed fruits, vegetables, legumes, nuts, and whole grains and reduce all types of meat to backup players. In addition, he shares five basic principles for sane eating that are easy to implement and understand as well as an unusually helpful pantry section and handy charts for substituting produce and seafood by season. Recipes focus on flavor, such as lemony zucchini risotto, which uses brown rice, and curried chickpeas and cauliflower with chicken. His chapter on beans offers a particularly varied selection, like a lentil stir-fry with mushrooms and caramelized onions, white beans and shrimp burgers, and beer-glazed black beans with chorizo and orange. Bittman also provides a resourceful index of dishes that can be made quickly as well as meals that can be made ahead of time. Practical and balanced, this collection will shape the way we cook at home for years to come." - Publisher Weekly review
Books to Read While You Eat
What I Eat: Around the World in 80 Diets by Peter Menzel - In this fascinating study of people and their diets, 80 profiles are organized by the total number of calories each person puts away in a day. Featuring a Japanese sumo wrestler, a Massai herdswoman, world-renowned Spanish chef Ferran Adria, an American competitive eater, and more, these compulsively readable personal stories also include demographic particulars, including age, activity level, height, and weight. Essays from Harvard primatologist Richard Wrangham, journalist Michael Pollan, and others discuss the implications of our modern diets for our health and for the planet. This compelling blend of photography and investigative reportage expands our understanding of the complex relationships among individuals, culture, and food.
Medium Raw: A Bloody Valentine to the World of Food and the People who Cook by Anthony Boudain - Tracking his own strange and unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to fatherhood, Bourdain takes no prisoners as he dissects what he's seen, pausing along the way for a series of confessions, rants, investigations, and interrogations of some of the most controversial figures in food.
Spoon Fed: How Eight Cooks Saved My Life by Kim Severson - A prominent New York Times food writer shares the challenging life lessons she learned from the generation of women cooks that includes Alice Waters, Rachael Ray and Marcella Hazan, a journey marked by painful relationships and alcoholism.
Spiced: A Pastry Chef’s True Stories of Trials by Fire, After Hours Exploits, and What Really Goes on in the Kitchen by Dalia Jurgensen - "Joining the growing collection of restaurant-insider memoirs, Jurgensen's (executive pastry chef at Dressler in Brooklyn) book takes readers on a culinary adventure through her rise as a pastry chef at New York's best restaurants while attending culinary school. The highlights include her experiences at Martha Stewart Living Television, when she accidentally melted her glasses while making macaroons. A quick read, this book will appeal to those interested in chef stories and what happens behind the scenes in the kitchen. Recommended for libraries building a culinary collection, but not an essential purchase." - Library Journal review by Nicole Mitchell, Univ. of Alabama at Birmingham Lib.
The Fortune Cookie Chronicles: Adventures in the World of Chinese Food by Jennifer 8 Lee - "A woman's search for the world's greatest Chinese restaurant proves that egg rolls are as American as apple pie"--Provided by publisher.
Cake Boss: Stories and Recipes from Mia Famiglia by Buddy Valastro - "New Jersey baker and TLC TV personality Valastro, aka the Cake Boss, tells his life story (so far) as he shares recipes and discusses Italian traditions. He had a close relationship with his father, who taught him the art of baking and instilled a strong work ethic. He also covers the history of his business, Carlo's Bakery, which is celebrating its 100th anniversary, and how it grew, from being featured in Modern Bride magazine to the Cake Boss show. In addition to 38 of the bakery's recipes for cakes, cookies, biscotti, cannoli, and more, Valastro shares the daily routine of the family business as integral to his life. Combining family and work, he appears at the top of his game. He also offers baking advice on, e.g., tools and ingredients. Verdict This is a good source for great dessert recipes and Italian specialties. Of interest to Cake Boss fans and aspiring bakers." - Library Journal review by Barb Kundanis, Longmont P.L., CO
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