New Arrivals · Cooking

August 17, 2017
These titles were recently added to the collection of the Public Library of Cincinnati and Hamilton County.

Treat yourself! : how to make 93 ridiculously fun no-bake crispy rice treats

August 16, 2017
Siskin, Jessica, author.
New York : Workman Publishing, 2017.
299 pages : color illustrations ; 22 cm
Includes index.
Introduction -- How to use this book -- Basic treat recipe and how-to -- Using the templates -- Special tools and equipment -- Special ingredients (for decorating) -- Tricks, techniques, and troubleshooting -- Serving and storing -- Recipes -- Resources and FAQs -- Conversion tables.
"It all began with a giant cheeseburger-shaped rice crispy treat, created on a whim and posted online. Since then, Misterkrisp, aka food artist Jessica Siskin, has become an Instagram sensation with her joy-inducing, pop-culture-inspired treats. Treat Yourself! is the perfect answer for any cook, crafty food lover, or creative parent looking to make crowd-pleasing and personalized treats for birthdays, holidays, school events, and virtually every other occasion. With no baking required, these playful, visually dazzling sweets are simple enough for anyone to whip up. Each of the 93 projects, arranged from Apple to Zebra, starts with a single base recipe. There are large, cake-sized treats to share and individual-sized treats perfect for bake sales and goody bags. Step-by-step instructions, vibrant illustrations, and downloadable templates ensure that anyone, with any level of skill, can turn out delicious, eye-catching creations: Lively designs for kids' parties--Robot, Dinosaur, Crown, Balloons. A Cheeseburger. A Statue of Liberty. A Dancing Lady Emoji. And a sweet centerpiece for your next Super Bowl bash: a Football Stadium filled with sprinkle spectators. It'll serve the neighborhood! Treats have never been so much fun or so doable"-- Provided by publisher.

Mix & match meal planner

August 16, 2017
Shull, Shay, 1981- author.
Eugene, Oregon : Harvest House Publishers, [2016]
157 pages : color illustrations ; 16 cm.
Includes index.
Mix-and-match method -- Slow cooker tips -- Perfect chicken -- Pantry essentials -- Year-at-a-glance -- Spring -- Summer -- Fall -- Winter.
Wondering how you'll ever get dinner on the table? Mix and Match Mama is here to help! Popular blogger Shay Shull knows that to feed her busy family of five, she needs a plan, exact recipes, a solid grocery list, and a well-stocked pantry. Because cooking isn't hard; it's deciding what to make that's a challenge. In Mix-and-Match Meal Planner, Shay provides eight weeks' worth of simple meals (plus lots of sweet treats!). The meal plans change by the season, never have lengthy directions or hard-to-find ingredients, and don't take a long time to prepare. They're perfect weeknight meals! Nothing complicated, nothing time-consuming--just good, solid dinner recipes to help busy women like you get supper on the table.

The baby-led weaning family cookbook : your baby learns to eat solid foods, you enjoy the convenience of one meal for everyone

August 16, 2017
Rapley, Gill, author.
New York : The Experiment, [2017]
185 pages : color illustrations ; 24 cm
Originally published in the United Kingdom as The Baby-Led Weaning Quick and Easy Recipe Book in 2017 by Vermilion, an imprint of Ebury Publishing/Random House Group.
Includes index.
Pt. 1. Introduction -- pt. 2. recipes.
"Gill Rapley and Tracey Murkett are the creators of baby-led weaning (BLW), a commonsense way to introduce your baby to solid foods. There's no need to struggle with purées and spoon-feeding! Instead, Baby can explore the same foods you enjoy—how they feel, smell, and taste; how to grasp them and chew them—all at his or her own pace"

The Marley Coffee cookbook : one love, many coffees, & 100 recipes

August 15, 2017
Marley, Rohan, 1972- author.
Beverly, MA : Quarry, 2017.
208 pages : color illustrations ; 27 cm
Includes index.
All the essentials -- Eye-opening breakfasts and morning nibbles -- Treasured family recipes -- Vegetarian fare-pure and simple -- Hot off the grill -- Thrist-quenching sippers and chillers -- A selection of soups and stews -- Robustly flavored meat and seafood -- Salads from around the world -- Sweets and treats.

Halfway homemade : meals in a jiffy

August 15, 2017
Ritchie, Parrish, author.
240 pages : color illustrations ; 27 cm
Includes index.
The starting line -- The breakfast club -- The lunch room -- The dinner bell -- The sweet life.
"Just because a recipe calls for premade ingredients doesn't mean it can't create a beautiful dish, and just because a dish is beautiful doesn't mean it's hard to make. Is it cheating to start a meal with store-bought biscuit dough, rotisserie chicken, and a bag of frozen veggies? Does it mater when the results are delicious mini chicken pot pies? In Halfway Homemade, Parrish Ritchie proves that in 30 minutes you can have a dinner -- or desert -- on the table that everyone in the family will love." --Back cover.

Household suggestions.

August 15, 2017
120 pages : illustrations (some color) ; 24 cm
Includes advertising material.
"Dedicated to the Ladies' Guild of St. Marks Episcopal Church, Oakley, Cincinnati, Ohio"--Page [1].

Entertaining in the country : love where you eat : festive table settings, favorite recipes, and design inspiration

August 14, 2017
Osofsky, Joan, author.
New York : Rizzoli, 2017.
191 pages : color illustrations ; 27 cm
Includes index.
Introduction -- Potluck supper for forty -- Breakfast school -- A warm dinner for a cold night -- A toast to spring -- A neighborly get-together -- A perfect day for a picnic -- Sunday at home -- Cocktails on the terrace -- Harvest gala -- Lunch in the orchard -- Fireside dining -- The family feast.
"Following the success of Love Where You Live: At Home in the Country, Joan Osofsky and Abby Adams serve up an array of inspiring seasonal parties hosted by food professionals and home cooks. These gatherings range from an intimate houseguest breakfast to a large harvest party. Carefully selected for their flair when it comes to entertaining, the hosts welcome the reader into their homes in New York's bucolic Hudson Valley and New England. Featured are food star Julia Turshen and Grace Bonney of Design*Sponge, who give a neighborly supper; Dana Cowin of Food & Wine fame, who throws a garden cocktail party; and Erin French, the James Beard--nominated chef/owner of The Lost Kitchen in Freedom, Maine, who prepares a lunch in the orchard from her vintage Airstream. The book includes menus with sixty easy-to-prepare dishes and drinks, such as a tantalizing rhubarb spritzer, falafel with dipping sauces, a savory chicken potpie, and ginger cookies. Throughout are ideas for setting festive tables, floral choices, and decorative touches, as well as how to create a functional kitchen and well-stocked pantry. A list of sources of regional markets carrying local products rounds out this go-to entertaining guide."--provided by publisher.

Food on the page : cookbooks and American culture

August 14, 2017
Elias, Megan J., author.
Philadelphia, Pennsylvania : University of Pennsylvania Press, [2017]
vi, 296 pages : illustrations ; 24 cm
Introduction. Words About Food -- The Best-Fed People in the World : American Cookbooks in the Nineteenth Century -- An Appetite for Innovation : Cookbooks Before the Second World War -- Gourmet Is a Boy : Midcentury Cookbooks and Food Magazines -- Mastering the Art of American Cooking : Julia Child and American Cookbooks -- Oppositional Appetites : Cookbooks and the Counterculture in the 1960s and 1970s -- The Palate of Personality : Chefs and Cookbooks at the End of the Twentieth Century -- Origin Stories : A New Discourse in Twenty-First-Century Cookbooks -- Epilogue. What Should We Read for Dinner?
"In Food on the Page, the first comprehensive history of American cookbooks, Megan J. Elias chronicles cookbook publishing from the early 1800s to the present day. Following food writing through trends such as the Southern nostalgia that emerged in the late nineteenth century, the Francophilia of the 1940s, countercultural cooking in the 1970s, and today's cult of locally sourced ingredients, she reveals that what we read about food influences us just as much as what we taste. Examining a wealth of fascinating archival material—and rediscovering several all-American culinary delicacies and oddities in the process—Elias explores the role words play in the creation of taste on both a personal and a national level. From Fannie Farmer to The Joy of Cooking to food blogs, she argues, American cookbook writers have commented on national cuisine while tempting their readers to the table. By taking cookbooks seriously as a genre and by tracing their genealogy, Food on the Page explains where contemporary assumptions about American food came from and where they might lead" --Inside dust jacket.

Can it & ferment it : more than 75 satisfying small-batch canning and fermentation recipes for the whole year

August 11, 2017
Thurow, Stephanie, author.
New York, NY : Skyhorse Publishing, [2017]
183 pages : illustrations (chiefly color) ; 21 cm
Includes index.

Vinegar revival : artisanal recipes for brightening dishes and drinks with homemade vinegars

August 11, 2017
Rosenblum, Harry, author.
159 pages : color illustrations ; 24 cm
Understanding vinegar -- Master vinegars, infusions, and shrubs -- Drinks and cocktails -- Pickles and preserves -- Sauces, condiments, and vinaigrettes -- Starters, mains, and sides -- Desserts -- Acknowledgments -- Perfecting your craft -- Resources -- Index.
Rediscover an age-old ingredient with easy recipes for turning apple cider, beer, wine, fruit, or herbs into vinegars so flavorful you'll want to sip them straight.

Bravetart : iconic American desserts

August 9, 2017
Parks, Stella, author.
395 pages : color illustrations ; 28 cm
"From One-Bowl Devil's Food Layer Cake to a flawless Cherry Pie that's crisp even on the very bottom, BraveTart is a celebration of classic American desserts. Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to 'mix it up' with over 200 customizable variations―in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by The Food Lab's J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos" --Back cover.

The cooking gene : a journey through African American culinary history in the Old South

August 8, 2017
Twitty, Michael, 1977- author.
New York, NY : Amistad, an imprint of HarperCollinsPublishers, [2017]
xvii, 443 pages, 8 unnumbered pages of plates : color illustrations ; 24 cm
Preface: The Old South -- No More Whistling Walk for Me -- Hating My Soul -- Mise en Place -- Mishpocheh -- Missing Pieces -- No Nigger Blood -- "White Man in the Woodpile" -- 0.01 Percent -- Sweet Tooth -- Mothers of Slaves -- Alma Mater -- Chesapeake Gold -- The Queen -- Adam in the Garden -- Shake Dem 'Simmons Down -- All Creatures of Our G-d and King -- The Devil's Half Acre -- "The King's Cuisine" -- Crossroads -- The Old Country -- Sankofa -- Author's Note -- Selected Bibliography.
"A memoir of Southern cuisine and food culture that traces the paths of the author's ancestors (black and white) through the crucible of slavery to show its effects on our food today"-- Provided by publisher.

Modern Jewish table : 100 kosher recipes from around the globe

August 8, 2017
Fine, Tracey, author.
220 pages : illustrations (chiefly color) ; 25 cm.
Includes index.
"A Herman Graf book"
The Modern Jewish Table is the new, essential kosher cookbook for every Jewish home, whether you are a reluctant cook or a dedicated balabusta. Bringing their fun, upbeat, and infectious brand of energy to the kitchen, self-proclaimed Jewish Princesses Tracey Fine and Georgie Tarn don their high heels and aprons to revamp the kosher kitchen and raise the culinary bar. It's no longer just chopped liver, chicken soup, and matzo bread; instead, learn to make Mock Chopped Liver, Sephardi Saffron Chicken Soup, and Princess Pitta Bread!

But first, champagne : a modern guide to the world's favorite wine

August 3, 2017
White, David, 1982- author.
New York, NY : Skyhorse Publishing, [2016]
xiii, 288 pages : illustrations (chiefly color) ; 24 cm
"Both the region of Champagne and its wines have always been associated with prestige and luxury. Knowledgeable wine enthusiasts have long talked about top Champagnes with the same reverence they reserve for the finest wines of Bordeaux and Burgundy. But everyday Americans usually keep Champagne way back on the high shelf. The good stuff costs plentyand frankly, rarely seems worth the price. It s for post-bowl game blowouts, send-offs, wedding toasts, and more often than not, is bought by the case. Over the past decade, however, an increasing number of wine enthusiasts have discovered the joys of grower Champagne, or wines made by the farmers who grow the grapes. Thanks to a few key wine importers and America s newfound obsession with knowing where food comes from, these shipments have been climbing steadily. Today, though, Champagne is in the midst of a renaissanceno longer to be unjustly neglected. Part memoir and part guide, But First, Champagne is based on the author s firsthand experience with the region and its wines, details Champagne s history, explains how and why the market is changing, and profiles the region s leading producers. These profiles will bring a new perspective to the Champagne that is home to dozens of engaging, inspiring, authentic winegrowers who today produce fantastic and affordable products. This book is essential reading for wine enthusiasts, adventurous drinkers, foodies, sommeliers, and drinks professionals. With a comprehensive yet accessible overview of the region, its history, and its leading producers, But First, Champagne will demystify Champagne for all."

Ball canning back to basics : a foolproof guide to canning jams, jellies, pickles, and more.

August 3, 2017
New York, NY : Oxmoor House, an imprint of Time Inc. Books, 2017.
192 pages : color illustrations ; 24 cm
Includes index.
"Includes 100 classic recipes"--Cover.
From making your own sweet jams and preserving whole fruits, to the fundamentals of brining vegetables, Ball Back to Basics focuses on the building block techniques and classic recipes that every canner should know. The book begins with in-depth information on the equipment you need, preparing your fruits and vegetables, and food safety guidance. Each canning and preserving method is thoroughly explained with step-by-step photographs and beginner-friendly tutorials highlighting key steps. Packed with 100 foolproof recipes for the modern pantry, a wealth of variation ideas for low-sugar and flavor change-ups, and time-tested tips from the most trusted authority in home canning, this handy teaching cookbook is designed to ensure success.

Keto restaurant favorites : more than 175 tasty classic recipes made fast, fresh, and healthy

August 3, 2017
Emmerich, Maria, author.
Las Vegas : Victory Belt Publishing, 2017.
384 pages : color illustrations ; 25 cm
Includes index.
"Keto Restaurant Favorites answers the demand for a one-stop cookbook that allows you to easily replicate your favorite restaurant cuisine in your own kitchen. Maria's recipes masterfully mimic the dishes you love using healthy, readily accessible ingredients. In addition to classic American fare, this book offers recipes for a variety of cuisines, including Italian, Chinese, Mexican, and Thai. Maria even includes favorites from the kids' menu! With nearly 170 recipes covering a broad spectrum of restaurant cuisine, Keto Restaurant Favorites is sure to please even the pickiest eaters. Say goodbye to feeling deprived! This book gives you all the tools you need to re-create your favorite dine-in and takeout offerings in a healthy and delicious ketogenic way."

Ready or not! : 150+ make-ahead, make-over, and make-now recipes by Nom Nom Paleo

August 2, 2017
Tam, Michelle, author.
Kansas City, Missouri : Andrews McMeel Publishing, [2017]
344 pages : color illustrations ; 27 cm
Welcome! -- Get set! -- Ready! -- Kinda Ready! -- Not Ready! -- Beyond Ready! -- Conversions! -- Recipe Index!
You know how it is: some days, you're fired up and ready to cook; other days, you dread the thought of making dinner. More often than not, you find yourself floating somewhere between inspiration and desperation. What's a crazy busy (but kind of lazy) home cook to do? The answer: pick up this book. Ready or Not makes healthy Paleo home cooking a breeze, no matter if there's time to prepare or just minutes to spare. Whether you're a fastidious planner or a last-minute improviser, you'll find plenty of deliciously nourishing options, from make-ahead feasts to lightning-fast leftover makeovers. Presented in Nom Nom Paleo's deliriously fun comic book style, Ready or Not makes Paleo cooking easy, no matter how much time you have. In fact, this cookbook is organized into color-coded sections to match your readiness level. Along with colorfully written and gorgeously photographed step-by-step recipes presented in a cheeky cartoon format, Ready or Not features kitchen hacks, Paleo ingredient guides, meal plans, shopping lists and more!

Peppers of the Americas : the remarkable capsicums that forever changed flavor

August 1, 2017
Presilla, Maricel E., author.
x, 341 pages : color illustrations ; 26 cm
A pepper epiphany -- The silent gardeners -- Pepper anatomy and heat -- The capsicum clan -- Peppers into words -- The world travels of peppers -- Gallery of fresh peppers -- Gallery of dried peppers -- Into the pepper garden -- Cooking with peppers.

Vegano italiano : 150 recipes from the Italian table

August 1, 2017
Gioffrè, Rosalba, author.
New York, NY : The Countryman Press, a division of W.W. Norton & Company, 2017.
192 pages : illustrated (chiefly color) ; 24 cm
Translation of Vegano Italiano, sapori vegani della nostra tradizione - oltre 150 ricette.
Includes index.
True home cooking -- The vegan pantry -- Basic recipes -- Seasonal recipes -- Spring -- Summer -- Fall -- Winter.
"From the eggplants and tomatoes of southern Italy to the delicate artichokes grown near Rome, traditional Italian cooking celebrates the bounty of Mediterranean gardens. Legumes, whole grains, and plenty of extra virgin olive oil round out the Italian pantry. When Italian cookbook author Rosalba Gioffrè started to explore vegan eating, she turned to these ingredients and realized that the best inspiration for a flavorful, wholesome plant-based diet came from her own culinary heritage and the recipes she learned from her mother, grandmother, and aunts" --Inside cover.

Broth & stock from the Nourished kitchen : wholesome master recipes for bone, vegetable, and seafood broths and meals to make with them

August 1, 2017
McGruther, Jennifer, author.
Berkeley : Ten Speed Press, [2016]
183 pages ; 23 cm
The Broth Maker's Kitchen -- Master Broths and Stocks -- Poultry -- Meat -- Fish -- Vegetables.
"A cookbook from the author of the popular website The Nourished Kitchen, featuring 60 recipes for nutritious and healthy master broths, soups, stews, gravies and other dishes using poultry, meat, vegetable, and seafood broths. Nutrient-dense bone broths are having a major moment: from the $8 per cup servings at New York 'broth bars' to Kobe Bryant crediting its restorative properties for his improved athletic performance, broths are in the news and being turned to for their health properties. ... The health benefits of broth are many: it is rich in protein, calcium, magnesium, phosphorus, and other trace minerals, which are easily absorbed by the body when consumed in liquid form. Bone broth has been proven to help mitigate the effects of arthritis and joint pain since it contains glucosamine, gelatin, collage, and chondroitin.Broth and Stock from the Nourished Kitchen features recipes for the broths themselves as well as soups, stews, and meat dishes that incorporate broths"-- Provided by publisher.

Rosé wine : the guide to drinking pink

August 1, 2017
Simonetti-Bryan, Jennifer, author.
175 pages : illustrations (chiefly color) ; 21 cm
Includes index.
Drink pink with the ultimate authority on the wine world's hottest, friendliest new trend! Forget your grandmother's blush; this is the Rose revolution! Wine maven Jennifer Simonetti-Bryan is here to tell you everything about the wine world's latest craze. Rose Wine is your one-stop shop for the pink drink that everyone's sipping. In this fun, informative guide, Jennifer offers a history of the style, explains how it's made, and surveys the countries and regions producing it today. Take her quick and easy wine quiz to determine your style blush, crisp, fruity, or rich and consult her signature Wine Wheel to find out which wines you'll like best. Each style category features a comprehensive overview detailing key regions, grapes, and winemaking practices and full information about the bottles you need to try, complete with sample labels, complete tasting notes, price, and food pairings.

Tasting cider : the Cidercraft guide to distinctive flavors of North American hard cider

August 1, 2017
North Adams, MA : Storey Publishing, [2017]
ix, 277 pages : color illustrations ; 23 cm

The big book of Paleo slow cooking : 200 nourishing recipes that cook carefree, for everyday dinners and weekend feasts

July 31, 2017
Perry, Natalie, author.
Beverly, MA : Harvard Common Press, 2017.
304 pages : color illustrations ; 23 cm
Includes index.
Appetizers and snacks -- Soups and chilis -- Chicken and turkey -- Beef -- Pork and lamb -- Fish and seafood -- Vegetable sides -- Sweets and desserts -- Paleo slow cooker pantry basics.

The art of flavor : practices and principles for creating delicious food

July 31, 2017
Patterson, Daniel, 1968- author.
New York : Riverhead Books, 2017.
276 pages ; 25 cm
A brief, biased history of flavor -- Consider the apple: ingredients -- Creating flavor -- The four rules of flavor -- The flavor compass -- Alchemy: locking and burying -- The raw and the cooked...and the baked, steamed, and grilled -- The seven dials.
"Michelin two-star chef Daniel Patterson and celebrated natural perfumer Mandy Aftel are experts at orchestrating ingredients. Yet in a world awash in cooking shows and food blogs, they noticed, home cooks get little guidance in the art of flavor. In this trailblazing guide, they share the secrets to making the most of your ingredients via an indispensable set of tools and principles, with more than eighty recipes that demonstrate each concept and put it into practice" --Adapted from jacket.

The complete make-ahead cookbook : from appetizers to desserts 500 recipes you can make in advance

July 27, 2017
ix, 422 pages : color illustrations ; 26 cm
Includes index.
At head of title on cover: America's Test Kitchen.
Welcome to America's Test Kitchen -- The make-ahead kitchen -- Appetizers -- Soups, stews, and chilis -- Salads -- Pasta and pizza -- Poultry -- Meat -- Fish and seafood -- Vegetarian mains -- Sides -- Holiday and brunch classics -- Desserts.
There's lots of dishes you'd like to make ahead, only the recipe doesn't tell you how to store it after baking-- or how to bake it after storing-- and not end up with a cold center or a soggy crust. The experts at America's Test Kitchen eliminate the guesswork with these company-worthy appetizers, roasts, and desserts.

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