WPL Logo

WPL Logo

WPL Logo

subscribe


Dairy-free keto cooking : a nutritional approach to restoring health and wellness with 160 squeaky-clean low-carb, high-fat recipes / Kyndra D. Holley.

Dairy-free keto cooking : a nutritional approach to restoring health and wellness with 160 squeaky-clean low-carb, high-fat recipes / Kyndra D. Holley.
Dairy-Free Keto Cooking features something for everyone. If you suffer from dairy intolerances or food allergies, this is the book for you. If you are someone who just loves easy to make, delicious food, then this book is for you. Kyndra has truly thought of everything, including suggestions for adding or reintroducing dairy for all the cheese loving, quesophiles.--


Raised-bed gardening for beginners : everything you need to know to start and sustain a thriving garden / Tammy Wylie.

Raised-bed gardening for beginners : everything you need to know to start and sustain a thriving garden / Tammy Wylie.
Learn all about raised beds--and up your gardening game. Worried about space? Interested in bigger and better yields? Raised-Bed Gardening for Beginners shows you all the amazing advantages of raised-bed gardens--and how easy creating them can be. A complete primer for fresh and experienced planters alike, this book contains everything you need to know to start a happy and healthy raised-bed garden. Learn to build your bed, select the right plants, and so much more. Simple guides will have even the greenest gardeners serving up freshly picked vegetables in no time. Raised-Bed Gardening for Beginners includes: Raised-bed gardening 101--From constructing a planting box to mixing and maintaining soil, step-by-step instructions make getting started easy. From greenhouse to green thumb--Help your garden thrive with detailed suggestions for crop rotation, partner planting, and seed starting. Perfect picks--Full profiles--plus growing and harvesting tips--for 30 popular and beginner-friendly plants make choosing the right ones for your garden a cinch.


Hungry : eating, road-tripping, and risking it all with the greatest chef in the world / Jeff Gordinier.

Hungry : eating, road-tripping, and risking it all with the greatest chef in the world / Jeff Gordinier.
A food critic chronicles four years spent traveling with renowned chef Rene Redzepi in search of the most tantalizing flavors the world has to offer. Hungry is a book about not only the hunger for food, but for risk, for reinvention, for creative breakthroughs, and for connection. Feeling stuck in his work and home life, writer Jeff Gordinier happened into a fateful meeting with Danish chef Rene Redzepi, whose restaurant, Noma, has been called the best in the world. A restless perfectionist, Redzepi was at the top of his game but was looking to tear it all down, to shutter his restaurant and set out for new places, flavors, and recipes. This is the story of the subsequent four years of globe-trotting culinary adventure, with Gordinier joining Redzepi as his Sancho Panza. In the jungle of the Yucatan peninsula, Redzepi and his comrades go off-road in search of the perfect taco and the secrets of mole. In idyllic Sydney, they forage for sea rocket and wild celery on surf-lashed beaches. On a boat in the Arctic Circle, a lone fisherman guides them to what may or may not be his secret cache of the world's finest sea urchins. And back in Copenhagen, the quiet canal-lined city where Redzepi started it all, he plans the resurrection of his restaurant on the unlikely site of a garbage-filled empty lot. Along the way, readers meet Redzepi's merry band of friends and collaborators, including acclaimed chefs such as Danny Bowien, Kylie Kwong, Rosio Sanchez, David Chang, and Enrique Olvera. Hungry is a memoir, a travelogue, a portrait of a chef, and a chronicle of the moment when daredevil cooking became the most exciting and groundbreaking form of artistry--


Jerky : the Fatted Calf's guide to preserving & cooking dried meaty goods / Taylor Boetticher & Toponia Miller ; photography by Ed Anderson.

Jerky : the Fatted Calf's guide to preserving & cooking dried meaty goods / Taylor Boetticher & Toponia Miller ; photography by Ed Anderson.
A cookbook dedicated to homemade jerky from the founders of San Francisco's Fatted Calf Charcuterie, with 40 easy-to-follow recipes perfect for home canners and preservers; hunters; followers of a Paleo, Keto, or high-protein diet; fans of dehydrators; or anyone looking to explore the centuries-old craft of drying meat--~Perfect for home canners and preservers; hunters; followers of a Paleo, Keto, or high-protein diet; fans of dehydrators; or anyone looking to explore the centuries-old craft of drying meat, thisbeautifully photographed cookbook contains 40 easy-to-follow recipes for making and cooking with homemade jerky. From the IACP and James Beard Award-nominated authors of In the Charcuterie comes this concise guide to the art of making jerky at home. Approximately 40 recipes teach you how to make jerky and other dried meat dishes from a variety of proteins, including beef, pork, venison, and wild game. Clear step-by-step instructions plus beautiful and informative photographs show you how to butcher and season your meat, use a range of techniques and equipment, and even cook with your homemade jerky. These globally inspired recipes pull from Italian, French, Vietnamese, and Mexican culinary traditions, making this the perfect book for the modern meat enthusiast--


How carrots won the Trojan War : curious (but true) stories of common vegetables / by Rebecca Rupp.

How carrots won the Trojan War : curious (but true) stories of common vegetables / by Rebecca Rupp.
Vegetables are more than just food for humans--they've been characters, companions, and even protagonists throughout history. This is a delightful collection of little-known stories about the origins, legends, and historical significance of 23 of the world's most popular vegetables.


Smokelore : a short history of barbecue in America / Jim Auchmutey.

Smokelore : a short history of barbecue in America / Jim Auchmutey.
Barbecue: It's America in a mouthful. The story of barbecue touches almost every aspect of our history. It involves indigenous culture, the colonial era, slavery, the Civil War, the settling of the West, the coming of immigrants, the Great Migration, the rise of the automobile, the expansion of suburbia, the rejiggering of gender roles. It encompasses every region and demographic group. It is entwined with our politics and tangled up with our race relations. Jim Auchmutey follows the delicious and contentious history of barbecue in America from the ox roast that celebrated the groundbreaking for the U.S. Capitol building to the first barbecue launched into space almost two hundred years later. The narrative covers the golden age of political barbecues, the evolution of the barbecue restaurant, the development of backyard cooking, and the recent rediscovery of traditional barbecue craft. Along the way, Auchmutey considers the mystique of barbecue sauces, the spectacle of barbecue contests, the global influences on American barbecue, the roles of race and gender in barbecue culture, and the many ways barbecue has been portrayed in our art and literature. It's a spicy story that involves noted Americans from George Washington and Abraham Lincoln to Louis Armstrong, Elvis Presley, Martin Luther King Jr., and Barack Obama--


 

 

clock image
  • Mon - Thurs
    9 a.m. - 9 p.m.
  • Fri
    9 a.m. - 6 p.m.
  • Sat
    9 a.m. - 6 p.m.
  • Sun
    1 p.m. - 6 p.m.

 

Library Journal 5-Star Library
Family Favorites
Library Journal 5-Star Library
Family Favorites