Dec. 24-25 - All libraries closed for Christmas.
New Arrivals - Cooking, homemaking, and family
"Charming bags and totes designed exclusively to be made with 2 1/2 inch strips. If you can sew a seam, you can sew a bag or tote that is totally unique to you! Add beads, buttons, and trims to make a personal fashion statement. Full-size templates and all the directions you need"-- Provided by publisher.
Presents a collection of more than one hundred slow-cooker recipes that offers insight into how slow cooking can enable appealing flavors and textures in addition to convenience, offering options for beef, poultry, seafood, vegetables, and grains.
"With over 100 simple but scrumptious recipes, Easy as Vegan Pie offers alternatives to America's favorite dessert, normally heavily laden with butter, eggs, and other animal products."
Learn the secrets of selecting, cooking, and enjoying the West's most versatile foods.
A collection of 200 crockpot recipes developed by the team at America's Test Kitchen.
Features recipes inspired by traditional and revamped brewery foods and includes beer pairing suggestions for each, and offers profiles of brewpubs from across the country. Includes lists of road trips, beer festivals, and breweries.
"In The Beekman 1802 Heirloom Dessert Cookbook, Brent Ridge and Josh Kilmer-Purcell share the deeply personal seasonal desserts that have been passed down to them through the years and that have become heartwarming mainstays of celebrations both large and small at their renowned home and farm in upstate New York"--P.  of cover.
"Picture Perfect Party provides blueprints for a year's worth of get-togethers, covering every holiday and occasion. From her years of experience, Annette Joseph has developed an arsenal of tricks for making entertaining easy, and here she shares them for the first time. Her focus is always on making use of items that are already at hand in the house, ingeniously transforming theordinary into the extraordinary--a style of entertaining that doesn't require spending a lot of money. For example, for the Fourth of July, she shows how to turn galvanized buckets upside down to create fun stands for her Sour Cream Apple Pie, or for Christmas, she explains how to serve Mini Pavlovas in cupcake liners. Her philosophy centers around the idea that the best way to bring people together and make food enjoyable is to create table presentations that excite the eye and delight the imagination as much as they do the palate..."--From the publisher.
"Moosewood Restaurant, founded in 1973, revolutionized vegetarian cooking by introducing delicious soups, satisfying sandwiches, warming casseroles, zesty entrees, spiffy salads, and divine desserts. Moosewood Restaurant Favorites contains 250 of their most requested recipes completely updated and revised to reflect the way they're cooked now--increasingly vegan and gluten-free, benefitting from fresh herbs, new varieties of vegetables, and the wholesome goodness of newly-rediscovered grains"--From publisher description.
"A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home; plus a guide to sourcing, butchering, and cooking with the finest cuts. Although the tradition of preserving meats--known as "charcuterie" in French, "salumi" in Italian--is one of the oldest of all the food arts, the craft charcuterie movement has nevertheless captured the modern imagination, with scores of charcuteries and salumerias opening across the country in recent years. Perhaps no charcuterie is as well-loved and regarded as the San Francisco Bay Area's Fatted Calf. With In the Charcuterie, co-owners and founders Taylor Boetticher and Toponia Miller make a wide array of meat products accessible to the home cook--from potted meats to roasts to sausages to confits (and everything in between). With more than 250 full-color photographs, this instructive and inspiring tome is a comprehensive resource for anyone fascinated by the art of preserving meat"-- Provided by publisher.
Reveals how boys think, showing parents, educators and coaches how to reach out and help boys overcome their most common yet difficult challenges.
Captures the show's trademark wit, fun, practical advice, and recipes-and highlights ways to make dinner fun.