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New Arrivals - Cooking, homemaking, and family

"Food Network personality Aarti Sequeira weaves the tastes of Indian and Middle Eastern recipes from her childhood with the American dishes she has grown to love"--From publisher description.

"In The Pollan Family Table, Corky, Lori, Dana, and Tracy Pollan invite you into their warm, inspiring kitchens, sharing more than 100 of their family's best recipes. For generations, the Pollans have used fresh, local ingredients to cook healthy, irresistible meals"--From publisher description.

Provides a collection of recipes with variations on traditional comfort food dishes, including such options as double whammy toad in the hole, duck lasagna, masala eggs, smoked haddock, and sticky toffee pudding.

"... charts a quest for identity through the best of British cooking that stretches from medieval to late-Victorian recipes. Start with twenty-eight historic dishes, take them apart, put them together again and what have you got? A sublime twenty-first-century take on delicacies including meat fruit (1500), quaking pudding (1660) and mock turtle soup (1892). Heston examines the history behind each one's invention and the science that makes it work. He puts these dishes in their social context and follows obscure culinary trails, ferreting out such curious sources as The Queen-like Closet from 1672 (which offers an excellent method for drying goose). What it adds up to is an idiosyncratic culinary history of Britain"--From publisher description.

"In over 200 recipes, Jessica Fisher shows budget-conscious cooks how they can eat remarkably well without breaking the bank. Good Cheap Eats serves up 70 three-course dinners--main course, side, and dessert--all for less than ten dollars for a family of four. Chapters include "Something Meatier," on traditional meat-centered dinners, "Stretching It," which shows how to flavor and accent meat so that you are using less than usual but still getting lots of flavor, and "Company Dinners," which proves that you can entertain well on the cheap. The hard-won wisdom, creative problem-solving techniques, and culinary imagination she brings to the task have been chronicled lovingly in her widely read blog Good Cheap Eats. Now, with the publication of the book Good Cheap Eats, she shows budget-challenged, or simply penny-pinching, home cooks how they can save loads of money on food and still eat smashingly well"-- Provided by publisher

" ... features more than 55 of the bar's most innovative and sought after cocktails. But more than just a collection of recipes, Death & Co is also a complete cocktail education, with information on the theory and philosophy of drink making, a complete guide to buying and using spirits, and step-by-step instructions for mastering key bartending techniques"--Publisher's description.

Features 125 of Joy?s favorite, supereasy, most over-the-top, totally delicious treats, such as Dark Chocolate, Pistachio, and Smoked Sea Salt Cookies; Butterscotch Cream Pie with Thyme-Marshmallow Meringue; Mint Chocolate Chip Cake; and Strawberry Cheesecake Ice Cream.

In this exploration of bitter through science, culture, history, and 120 deliciously recipes, author Jennifer McLagan makes a case for this misunderstood flavor. Biologically-speaking, the taste of something bitter can signify a poison, so an appreciation for bitterness must develop with age and experience. While some culinary cultures, such as in Italy and parts of Asia, have an inherent appreciation for bitter flavors, little attention has been given to bitterness in North America; we're much more likely to reach for salty or sweet. However, even in North America, bitter is making inroads with increased interest in cocktail bitters, craft beers, and artisanal coffee, and consumption of bitter salad greens and chocolate is growing.

"When the zombie apocalypse tears down life and society as we know it, it will mean no more take out, no more brightly lit, immaculately organized aisles of food just waiting to be plucked effortlessly off the shelves. No more trips down to the local farmers? market. No more microwaved meals in front of the TV or intimate dinner parties. No, when the undead rise, eating will be hard, and doing it successfully will become an art... a cookbook and culinary field guide for the busy zpoc survivor. With more than 80 recipes (from Overnight of the Living Dead French Toast and It?s Not Easy Growing Greens Salad to Down & Out Sauerkraut, Honey & Blackberry Mead, and Twinkie Trifle), scads of gastronomic survival tips, and dozens of diagrams and illustrations that help you scavenge, forage, and improvise your way to an artful post-apocalypse meal. The Art of Eating is the ideal handbook for efficient food sourcing and inventive meal preparation in the event of an undead uprising.

Greenspan "explores the ... world of French desserts, bringing together a ... mix of contemporary recipes, including original creations based on traditional and regional specialties, and drawing on seasonal ingredients, market visits, and her travels throughout the country"-- Provided by publisher.

"For the first time, trusted and beloved cookbook author Ina Garten, the Barefoot Contessa, answers the number one question she receives from cooks: Can I make it ahead? If you've ever found yourself stuck in front of the stove at your own party, scrambling to get everything to the table at just the right moment, Ina is here to let you in on her secrets"--Provided by publisher.

Collects recipes for such dessert offerings as apple crumblekins, itty-bitty pecan pies, nutter butter finger cakewiches, strawberry panna cotta, and orange dreamsicle.

The creators of the popular healthy food blog share recipes for 100 of their most popular dishes, offering comprehensive, accessible recommendations for such options as Roasted Beer and Lime Cauliflower Tacos, Pumpkin Chili and Grilled Peach Salsa.

"It's a system, a tool kit, a recipe book. Beginning with one irresistible idea--a complete home bar of just 12 key bottles--here's how to make more than 200 classic and unique mixed drinks, including sours, slings, toddies, and highballs, plus the perfect martini, the perfect manhattan, and the perfect mint julep"--Publisher's description.

""Over 100 Indian cuisine recipes along with many adaptations for vegan, vegetarian, and gluten-free diets"--Provided by publisher"-- Provided by publisher.

"The secret to cooking fast is cooking smart--how you choose and prepare your ingredients and make use of your time in the kitchen. In How to Cook Everything Fast, Mark Bittman's latest comprehensive, culinary reference, he shows how anyone can spend just a little time cooking and be able to make 2,000 innovative recipes that are delicious, varied, exciting, made from scratch, and ready in anywhere from 15 to 45 minutes" -- Provided by publisher.

"Chia, hemp, flax, quinoa, and amaranth are tiny powerhouses that deliver whopping amounts of protein, essential fatty acids, and great taste in every serving. Perfect for vegan, vegetarian, and gluten-free diets, they each get to take a star turn in these 75 mouthwatering recipes. "-- Provided by publisher.

"Make lacto-fermentation part of your kitchen. A classic preserving method, the process yields nutrient-dense live foods packed with vitamins, minerals, enzymes, and probiotic goodness. Master the techniques for making sauerkraut, kimchi, pickles, and fermented condiments, and then explore how to apply those simple skills to fermenting with more than 60 fresh vegatbles, herbs, and even a few fruits. In addition to 140 recipes and suggestions for an intriguing array of ferments, you'll find delicious recipes that bring your creations to the table as part of any meal." -- P. [4] Cover.

The renowned celebrity chef presents a tribute to the American farmer through stories and photos that evince their way of life, sharing regional recipes for such fare as Lamb Shank Sloppy Joes and Grilled Salmon With Strawberry Salsa.

"In 1974, Mollie Katzen hand-wrote, illustrated, and locally published a spiral-bound notebook of recipes for vegetarian dishes inspired by those she and fellow cooks served at their small restaurant co-op in Ithaca, NY. Several iterations and millions of copies later, the Moosewood Cookbook has become one of the most influential and beloved cookbooks of all time?listed by the New York Times as one of the best-selling cookbooks in history, inducted into the James Beard Award Cookbook Hall of Fame, and coined a Cookbook Classic by the International Association of Culinary Professionals. Mollie?s Moosewood Cookbook has inspired generations to fall in love with plant-based home cooking, and, on the fortieth anniversary of that initial booklet, continues to be a seminal, timely, and wholly personal work"--From publisher description.

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