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The harvest baker : 150 sweets and savory recipes celebrating the fresh-picked flavors of fruits, herbs, and vegetables / Ken Haedrich.

The harvest baker : 150 sweets and savory recipes celebrating the fresh-picked flavors of fruits, herbs, and vegetables / Ken Haedrich.


Recipes from the herbalist's kitchen : delicious, nourishing food for lifelong health and well-being / Brittany Wood Nickerson ; photographs by Keller + Keller and Alexandra Grablewski.

Recipes from the herbalist's kitchen : delicious, nourishing food for lifelong health and well-being / Brittany Wood Nickerson ; photographs by Keller + Keller and Alexandra Grablewski.


Sweet spot : an ice cream binge across America / Amy Ettinger.

Sweet spot : an ice cream binge across America / Amy Ettinger.
A journalist channels her ice-cream obsession, scouring the United States for the best artisanal brands and delving into the surprising history of ice cream and frozen treats in America. For Amy Ettinger, ice cream is not just a delicious snack but a circumstance and a time of year--frozen forever in memory. As the youngest child and only girl, ice cream embodied unstructured summers, freedom from the tyranny of her classmates, and a comforting escape from her chaotic, demanding family. Now as an adult and journalist, her love of ice cream has led to a fascinating journey to understand ice cream's evolution and enduring power, complete with insight into the surprising history behind America's early obsession with ice cream and her experience in an immersive ice-cream boot camp to learn from the masters. From a visit to the one place in the United States that makes real frozen custard in a mammoth machine known as the Iron Lung, to the vicious competition among small ice-cream makers and the turf wars among ice-cream trucks, to extreme flavors like foie gras and oyster, Ettinger encounters larger-than-life characters and uncovers what's really behind America's favorite frozen treats. Sweet Spot is a fun and spirited exploration of a treat Americans can't get enough of--one that transports us back to our childhoods and will have you walking to the nearest shop for a cone--Provided by publisher.


The ultimate instant pot pressure cooker cookbook : 200 easy foolproof recipes / by Ella Sanders.

The ultimate instant pot pressure cooker cookbook : 200 easy foolproof recipes / by Ella Sanders.
Get the most out of your Instant Pot or multi-cooker! Sanders provides easy-to-follow recipes that get delicious family meals to your table in almost no time at all. Comfort foods, creative side dishes, even desserts-- these recipes will make your pressure cooker your favorite appliance!


This cheese is nuts! : delicious vegan cheese at home / Julie Piatt.

This cheese is nuts! : delicious vegan cheese at home / Julie Piatt.


Kitchen matters : more than 100 recipes and tips to transform the way you cook and eat--wholesome, nourishing, unforgettable / Pamela Salzman.

Kitchen matters : more than 100 recipes and tips to transform the way you cook and eat--wholesome, nourishing, unforgettable / Pamela Salzman.
Presents recipes for cooking natural, healthy foods to achieve health and vitality, including grilled lemon-herb chicken, blueberry crumble bars, and shaved vegetable salad.


Vegan cheese : simple, delicious plant-based recipes / by Jules Aron.

Vegan cheese : simple, delicious plant-based recipes / by Jules Aron.


Two in one desserts : cookie pies, cupcake shakes, and more clever concoctions / Hayley Parker.

Two in one desserts : cookie pies, cupcake shakes, and more clever concoctions / Hayley Parker.


The Laura Lea balanced cookbook : 120+ everyday recipes for the healthy home cook / Laura Lea Goldberg, certified holistic chef & creator of LLBalanced.com ; foreword by Alice Randall.

The Laura Lea balanced cookbook : 120+ everyday recipes for the healthy home cook / Laura Lea Goldberg, certified holistic chef & creator of LLBalanced.com ; foreword by Alice Randall.


Vegan on the go : fast, easy, affordable--anytime, anywhere / Jérôme Eckmeier, Daniela Lais ; with photography by Brigitte Sporrer.

Vegan on the go : fast, easy, affordable--anytime, anywhere / Jérôme Eckmeier, Daniela Lais ; with photography by Brigitte Sporrer.


The joy of vegan baking : more than 150 traditional treats and sinful sweets / Colleen Patrick-Goudreau.

The joy of vegan baking : more than 150 traditional treats and sinful sweets / Colleen Patrick-Goudreau.


Sprouted! : seeds, grains & beans / writer, Caroline Bretherton.

Sprouted! : seeds, grains & beans / writer, Caroline Bretherton.
Healthy, tasty, and easy to grow, sprouts add an energy boost to any dish. High in fiber and protein, and low in saturated fats and refined carbohydrates, these sprouted seeds are little nutritional powerhouses. Complete with step-by-step sprouting instructions and 20 tempting recipes, Sprouted! shows you everyting you need to easily grow and enjoy your own seed, grain, and bean sprouts at home.


Pizza camp : recipes from Pizzeria Beddia / Joe Beddia ; photography by Randy Harris.

Pizza camp : recipes from Pizzeria Beddia / Joe Beddia ; photography by Randy Harris.
Pizza Camp is the ultimate guide to achieving pizza nirvana at home, from the chef who is making what Bon Appetit magazine calls the best pizza in America. Joe Beddia's pizza is old schoolit's all about the dough, the sauce, and the cheese. And after perfecting his pie-making craft at Pizzeria Beddia in Philadelphia, he's offering his methods and recipes in a cookbook that's anything but old school. Beginning with D'OH, SAUCE, CHEESE, and BAKING basics, Beddia takes you through the pizza-making process, teaching the foundation for making perfectly crisp, satisfyingly chewy, dangerously addictive pies at home. With more than fifty iconic and new recipes, Pizza Camp delivers everything you'll need to make unforgettable and inventive pizza, stromboli, hoagies, and more, with plenty of vegetarian options (because even the most die-hard pizza lovers can't eat pizza every day). In this book you will find pizza combinations that have gained his pizzeria a cult following, alongside brand new recipes like: --Bintje Potato with Cream and Rosemary --Collard Greens with Bacon and Cream --Roasted Corn with Heirloom Cherry Tomato and Basil --Breakfast Pizza with Cream, Spinach, Bacon, and Eggs Designed by Walter Green, art director of Lucky Peach, and packed with drawings, neighborhood photos, and lots of humor, Pizza Camp is a novel approach to homemade pizza.


Princess Pamela's soul food cookbook : a mouth-watering treasury of Afro-American recipes : the beloved classic now back in print after 45 years / Pamela Strobel ; introduction by Matt Lee and Ted Lee.

Princess Pamela's soul food cookbook : a mouth-watering treasury of Afro-American recipes : the beloved classic now back in print after 45 years / Pamela Strobel ; introduction by Matt Lee and Ted Lee.


Salad for president : a cookbook inspired by artists / Julia Sherman ; illustrated by Joana Avillez.

Salad for president : a cookbook inspired by artists / Julia Sherman ; illustrated by Joana Avillez.


Scraps, wilt + weeds : turning wasted food into plenty / Mads Refslund & Tama Matsouka Wong.

Scraps, wilt + weeds : turning wasted food into plenty / Mads Refslund & Tama Matsouka Wong.
Inventive and delicious food, made from what most people throw away, by the co-founder of the celebrated Danish restaurant, Noma. SCRAPS, WILT & WEEDS features 100 recipes by Mads Refslund, one of the initial partners at Noma, the world-renowned Danish restaurant, using local ingredients in a sustainable, no-waste fashion. Using scraps from vegetables, fruits and animal proteins--food that would normally go to waste--Refslund creates beautiful and accessible recipes for the home cook without sacrificing anything to flavor. He uses 100% of the ingredient or as close as possible, including potato peels, cauliflower stems, or fish skins, but also ingredients that are passed over as too young, like green strawberries, or too old, like stale bread, wrinkly potatoes or bolted herbs. Refslund shares easy-to-follow recipes like: Carrot Tops Pesto, Roasted Cauliflower Stalks with Mushrooms and Brie, Pork Ribs Glazed with Overripe Pear Sauce, Crispy Salmon Skin Puffs with Horseradish-Buttermilk Dip, and Beer and Bread porridge with Salted Caramel Ice Cream. In addition to delicious ingredient-focused recipes, the book contains informational sidebars and stories, insight into the parts of food we often waste, and a section on how to use leftovers, plus 100 beautiful photographs that express Refslund' passion and respect for ingredients, nature and the land.


 

 

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