WPL Logo

WPL Logo

WPL Logo

subscribe


Chicano eats : recipes from my Mexican-American kitchen / Esteban Castillo.

Chicano eats : recipes from my Mexican-American kitchen / Esteban Castillo.
Esteban Castillo, creator of the award-winning blog Chicano Eats, takes readers on a delicious tour of the diverse flavors and food of Mexican-American cuisine. Castillo's love for dynamic food photography and design, cooking, and Chicano culture is presented through more than 80 authentic Mexican and fusion recipes as gorgeous to look at as they are sublime to eat--Page 4 of cover.


Women in the kitchen : twelve essential cookbook writers who defined the way we eat, from 1661 to today / Anne Willan.

Women in the kitchen : twelve essential cookbook writers who defined the way we eat, from 1661 to today / Anne Willan.
Anne Willan, multi-award-winning culinary historian, cookbook writer, cooking teacher, and founder of La Varenne Cooking School in Paris, explores the lives and work of women cookbook authors whose important books have defined cooking over the past three hundred years. Beginning with the first published cookbook by Hannah Woolley in 1661, up to Alice Waters today, these women, and books, created the canon of the American table. Focusing on the figures behind the recipes, Women in the Kitchen traces the development of American home cooking from the first, early colonial days to transformative cookbooks by Fannie Farmer, Irma Rombauer, Julia Child, Edna Lewis, and Marcella Hazan. Willan offers a short biography of each influential woman, including her background, and a description of the seminal books she authored. These women inspired one another, and in part owe their places in cooking history to those who came before them. Featuring fifty original recipes, as well as updated versions Willan has tested and modernized for the contemporary kitchen, this engaging narrative seamlessly moves through history to help readers understand how female cookbook authors have shaped American cooking today --Amazon.


A table for friends : the art of cooking for two or twenty / words and pictures by Skye McAlpine.

A table for friends : the art of cooking for two or twenty / words and pictures by Skye McAlpine.
A Table for Friends celebrates the joy of eating with friends and family, with over 100 simple and wonderfully inviting recipes. Drawing on years of cooking for more people than it ever seemed possible to squeeze into her kitchen, Sunday Times columnist and cookery author Skye McAlpine shares the secrets to her stylish and relaxed way of hosting, setting you up for success whether you're cooking for two or twenty. A Table for Friends has recipes for every occasion, from last-minute weeknight dinners to large celebratory gatherings. Skye's recipes fall into four chapters, Stars, Sides, Sweets and Extras, which allow you to intuitively plan an impressive menu, and each chapter is ingeniously organised into Throw Together, On The Hob and In The Oven so your menu fits your mood, your kitchen and your time. Alongside these beautiful, deliciously do-able recipes comes Skye's practical, fuss-free guidance for hosting a stress-free gathering, from what to cook in advance to laying the table beautifully, allowing you to step out of the kitchen and relax with your guests. For a make-ahead weeknight supper why not try her Spinach, mint and melted cheese Syrian frittata, Fried broccoli with black olives, A really good tomato salad and Pistachio butter cake with marzipan icing? Or for a quick but spoiling lunch, Burrata with preserved lemons, mint and chilli, Carpaccio of figs with lardo, honey and rosemary and Drunken strawberries with mascarpone is sure to be a crowd-pleaser. This helpful, approachable, down-to-earth kitchen companion will give you the confidence to invite an abundance of friends to your table and the inspiration to do it more often.


New world sourdough : artisan techniques for creative homemade fermented breads : with recipes for birote, bagels, pan de coco, beignets, and more / Bryan Ford, founder of ArtisanBryan.com.

New world sourdough : artisan techniques for creative homemade fermented breads : with recipes for birote, bagels, pan de coco, beignets, and more / Bryan Ford, founder of ArtisanBryan.com.
New World Sourdough teaches handmade artisan bread baking for beginner to intermediate home bakers who want to learn how to bake fermented breads at home with New World twists.--


Destiny : the official cookbook / by Victoria Rosenthal.

Destiny : the official cookbook / by Victoria Rosenthal.
Based on Bungie's acclaimed video game series Destiny, this ofαcial cookbook is αlled with amazing recipes and stories that celebrate Destiny's vast multiplayer universe. Craft mouth-watering meals and uncover new lore with fan-favourite Eva Levante. Step-by-step instructions and full-colour photos help guide and inspire fans to go on their own culinary adventure through the solar system.


Clean paleo family cookbook : 100 delicious squeaky clean paleo and keto recipes to please everyone at the table / Ashley McCrary ; [foreword by Teri Turner].

Clean paleo family cookbook : 100 delicious squeaky clean paleo and keto recipes to please everyone at the table / Ashley McCrary ; [foreword by Teri Turner].
Written by Ashley McCrary of the beloved blog Healthy Little Peach, Clean Paleo Family Cookbook supports you in cooking and serving your family high quality, healthy meals that everyone will love. Whole food cooking does not have to be boring or tasteless. These flavourful, craveable recipes all meet squeaky clean Paleo guidelines. Clean Paleo Family Cookbook includes 100 healthy Paleo-inspired recipes that will please everyone at the table. Perfect for your whole food Paleo elimination diet, or if you want keto modifications for your clean Paleo diet, every recipe is completely free of grains, gluten, legumes, dairy, soy, and artificial ingredients.


Tasty pride : 75 recipes and stories from the queer food community / Jesse Szewczyk.

Tasty pride : 75 recipes and stories from the queer food community / Jesse Szewczyk.
From the wildly popular, fiercly inclusive BuzzFeed cooking brand comes 75 recipes from prominent LGBTQ+ cooks and foodies--


The Phoenicia Diner cookbook : dishes and dispatches from the Catskill Mountains / Mike Cioffi, Chris Bradley and Sara B. Franklin ; photographs by Johnny Autry.

The Phoenicia Diner cookbook : dishes and dispatches from the Catskill Mountains / Mike Cioffi, Chris Bradley and Sara B. Franklin ; photographs by Johnny Autry.
In their debut cookbook, the Phoenicia Diner shares the dishes that have made them a destination in the Catskill Mountains, from All Day Breakfast dishes like Twice-Baked Potato Skillet and K-Town Shrimp and Grits to elevated classics such as Roasted Chicken with Tarragon-Honey Glazed Carrots and Chile-Braised Lamb Tostadas. The recipes reflect the Diner's multifaceted culinary approach: a mix of all-American diner classics, and Catskills-specific items that highlight indigenous ingredients of the region and the cultural groups that have left their mark on the region--


Friuli food and wine : Frasca cooking from Northern Italy's mountains, vineyards, and seaside / Bobby Stuckey, Lachlan Mackinnon-Patterson, and Meredith Erickson ; photographs by WIlliam Hereford.

Friuli food and wine : Frasca cooking from Northern Italy's mountains, vineyards, and seaside / Bobby Stuckey, Lachlan Mackinnon-Patterson, and Meredith Erickson ; photographs by WIlliam Hereford.
Bordered by Austria, Slovenia, and the Adriatic Sea, the northeastern Italian region of Friuli Venezia Giulia is an area of immense cultural blending, geographical diversity, and idyllic beauty. This tiny sliver of land is home to one of the most refined food and wine cultures in the world and yet remains off the grid. The unique cuisine of Friuli is what inspires the menu at Frasca, a James Beard Award-winning restaurant in Boulder, CO, helmed by master sommelier Bobby Stuckey and chef Lachlan Mackinnon-Patterson. Meaning branch or bough, the word frasca refers to the Friulian tradition of hanging a branch outside the family farm as a sign that you had new wine to sell. Frasca celebrates this practice and the wine and cuisine of Friuli through 80 recipes and wine pairings. Dishes such as Gnocchi with Quail Ragu and Thyme, Branzino Crudo with Herbs, and Friulano Bean Soup with Braised Pork Shoulder are organized by The Land, The Sea, and The Mountains, while profiles of local winemakers and wines, including Tocai, Ribolla Gialla, Malvasia Istriana, and Verduzzo, open up new pairing possibilities. Showcasing the best Friulian wines you can buy outside of Italy as well as restaurant and winery recommendations, this beautifully photographed cookbook, wine guide, and travelogue brings the delicious secrets of this untouched part of Italy into your home kitchen--


The world eats here : amazing food and the inspiring people who make it at New York's Queens Night Market / John Wang and Storm Garner ; photography by John Taggart ; illustrations by Beth Bugler.

The world eats here : amazing food and the inspiring people who make it at New York's Queens Night Market / John Wang and Storm Garner ; photography by John Taggart ; illustrations by Beth Bugler.
A look at the food that vendors from all over the world serve at the Queens Night Market in Queens, New York, the most diverse urban area on Earth--


Week light : super-fast meals to make you feel good / Donna Hay.

Week light : super-fast meals to make you feel good / Donna Hay.
Australia's bestselling cookbook author and most trusted home cook, Donna Hay, returns with a beautiful new cookbook that you'll want to use every night of the week. There are endless arguments out there for bringing more vegetables to your table - your own wellbeing, your budget, our environment, the list goes on. Whatever your personal reason, there's one that I think is universal - FLAVOUR. Gone are the days where a sad salad or soft steamed carrots were our only options. These recipes use vegetables in a whole new way, adding so much life to your weekly routine. Who knew broccoli (in my mind the superfood of all vegetables) could make such a delicious pizza base, flat-bread or tart shell? Often for lunch, or even a snack, I'll bake my super-green falafels in the oven and my studio team love them. As for my boys? Their current weeknight request is my crunchy raw pad thai - so yum. Inside Week Light, you'll find all these ideas and so much more. It's essentially my week in food, in a book - super-quick, family-friendly, fuss-free meals made REAL. Vegetables are at the forefront of nearly every recipe, with a few meat options thrown in, and there are lots of my all-time classics re-worked to include more goodness. This book is about using food to refuel and re-energise, while nurturing ourselves with flavour. Happy cooking!


Charred : the complete guide to vegetarian grilling and barbecue / Genevieve Taylor ; photography by Jason Ingram.

Charred : the complete guide to vegetarian grilling and barbecue / Genevieve Taylor ; photography by Jason Ingram.
The past few years have seen an explosion of interest in cooking over fire, with cooks all over the world seeking to get elemental in their cooking. But fire and smoke doesn't always have to be about hunks of meat. Chargrilling and barbecue are a fantastic way of getting the maximum flavour out of versatile vegetables.


Tartine : a classic revisited : 68 all-new recipes + 55 updated favorites / Elisabeth Prueitt + Chad Robertson ; foreword by Alice Waters ; photographs by Gentl + Hyers ; with editorial collaboration from Carolyn Nugent, Lynn Echeverria + Maria Zizka.

Tartine : a classic revisited : 68 all-new recipes + 55 updated favorites / Elisabeth Prueitt + Chad Robertson ; foreword by Alice Waters ; photographs by Gentl + Hyers ; with editorial collaboration from Carolyn Nugent, Lynn Echeverria + Maria Zizka.
This brilliantly revisited and beautifully rephotographed book is a totally updated edition of a go-to classic for home and professional bakers--from one of the most acclaimed and inspiring bakeries in the world. Tartine offers more than 50 new recipes that capture the invention and, above all, deliciousness that Tartine is known for--including their most requested recipe, the Morning Bun. Favorites from the original book are here, too, revamped to speak to our tastes today and to include whole-grain and/or gluten-free variations, as well as intriguing new ingredients and global techniques. More than 150 drop-dead gorgeous photographs from acclaimed team Gentl + Hyers make this compendium a true collectible and must-have for bakers of all skill levels.


Butcher + beast : mastering the art of meat / Angie Mar ; with Jamie Feldmar ; photographs by Johnny Miller.

Butcher + beast : mastering the art of meat / Angie Mar ; with Jamie Feldmar ; photographs by Johnny Miller.
In Mar's debut cookbook, the Beatrice Inn experience will resonate with readers no matter where they live. Butcher and Beast invites readers into this glamorous, gutsy, and forever-nocturnal world. Mar's unconventional approach to flavor profiles are captured in over 80 recipes, including Milk-Braised Pork Shoulder, Duck and Foie Gras Pie, Venison Cassoulet, and Bone Marrow-Bourbon Crème Brûlée. Throughout are also essays on Mar's controversial and cutting-edge dry-aging techniques, her adoration of Champagne, the reality of what it takes to lead in the New York City restaurant scene, and the love and loyalty of her tight-knit family. Visually arresting photography shot entirely on Polaroid film captures the elegant and ever-opulent world of the Beatrice Inn. --


Taste of Tucson : Sonoran-style recipes inspired by the rich culture of Southern Arizona / Jackie Alpers.

Taste of Tucson : Sonoran-style recipes inspired by the rich culture of Southern Arizona / Jackie Alpers.
A collection of delicious recipes from local restaurant experts and the author's own original recipes, all inspired by the rich culture of Sonora, Arizona.A cookbook dedicated to the foods inspired by the region's beauty and diversity, Taste of Tucson discovers through recipes and photos the unique mix of cultures that create Southern Arizona's incredible cuisine. Award-winning photographer and cookbook author Jackie Alpers shares her own inspired food creations in this book as well as her favorite restaurants' dishes, while incorporating the history of the Sonora region, the mysticism and lore, and how it has contributed to the food of the people who live there. Building from tried-and-true basics and tutorials on tacos, enchiladas, carne asada, and huevos rancheros, she divulges secrets to making Sonora's most unique savories and sweets, including Chicken Mole Amarillo, Adobo Pulled Pork, Red Pozole, Dark Chocolate and Coffee Figgy Pudding Cakes, and more.For cooks of all levels, from anywhere in the world who loves to dine on this Southwestern region's foods, this cookbook welcomes you to bring Sonora's best and most iconic tastes into your own kitchen.


Winner! winner! chicken dinner : 50 winning ways to cook it up! / Stacie Billis.

Winner! winner! chicken dinner : 50 winning ways to cook it up! / Stacie Billis.
Home cooks can prepare delicious chicken suppers with confidence and ease. Each chapter is chock-full of tips and tricks that use a wide range of techniques, from braising and roasting to grilling, slow cooking, and sheet-pan cooking--


Buck naked kitchen : radiant and nourishing recipes to fuel your health journey / Kirsten Buck ; foreword by Melissa Urban, co-creator of the Whole30.

Buck naked kitchen : radiant and nourishing recipes to fuel your health journey / Kirsten Buck ; foreword by Melissa Urban, co-creator of the Whole30.
Finding it difficult to complete a holistic health program? Buck struggled with her weight and chronic eczema for years before she transformed her life through food. She adopted a mostly paleo way of eating-- gluten-free, grain-free, dairy-free, healthy fats, no refined sugars and is now a certified holistic nutritionist. Here she shares recipes that will help anyone, anywhere, make a healthy meal. Perfect for the health-conscious, season shopper, or the home cook looking to make a delicious meal with healthy whole ingredients, Buck's recipes also prove that healthy eating doesn't have to break the bank. -- adapted from inside front cover~Beautiful and delicious gluten-free, grain-free, and dairy-free recipes, fully endorsed by Whole30--


 

 

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

 

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