New Arrivals · Cooking

October 20, 2016
These titles were recently added to the collection of the Public Library of Cincinnati and Hamilton County.

The rye baker : classic breads from Europe and America

October 19, 2016
Ginsberg, Stanley, author.
New York : W.W. Norton & Company, [2016]
367 pages : color illustrations, color map ; 27 cm
"Breads by the author."
The making of a rye baker. The unruly weed ; The reaper's harvest ; Rye baking today -- Ingredients -- Nine steps to great rye bread -- Equipment -- Immigrant bread: America -- The essential loaf: France and Spain -- Robust and complex: Holland, Denmark, and northern Germany -- Sweet and crisp: Sweden, Finland, and Iceland -- Aromatic and flavorful: Bavaria, Switzerland, Austria, and Italy -- Dark and intense: Russia and the Baltics -- Tender and piquant: southern Poland -- Rich and varied: central and southwestern Germany.
"True rye bread--the kind that stands at the center of northern and eastern European food culture--is something very special. With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new."

Adventures in chicken : 150 recipes from the creator of

October 19, 2016
Flores, Eva Kosmas, author.
288 pages : color illustrations ; 23 cm
Includes index.
Acknowledgments -- Introduction -- Appetizers -- Whole & Roasted -- Grilled & Fried -- Soups & Braises -- Pastries -- Noodles & Casseroles -- Sandwiches, Burgers & Wraps -- Odds & Ends -- Index.
"Chicken is the most popular meat in the world and can be easily adapted to almost any cuisine, from rustic Italian dishes to Asian-inspired curries. Add to that its affordability, and you begin to understand why the average American consumes sixty pounds of chicken a year. Still, it can be challenging to think of new ways to cook the same old wings or chicken thighs. Then along comes Eva Kosmas Flores, creator of the acclaimed blog Adventures in Cooking. Her photography style is unparalleled; even more impressive are her 150 recipes. This is a book for avid home cooks who want to push their cooking to the next level with the best versions of classics like Chicken Marsala with Balsamic Caramelized Onions and Pork Belly or innovative temptations such as Korean Barbecue Drumsticks with Ginger-Pear Sauce. There are sections on chicken cooking techniques, how to make perfect stock, and more, making this the only book chicken lovers will ever need,"

101 one-dish dinners : hearty recipes for the dutch oven, skillet, and casserole pan

October 19, 2016
Chesman, Andrea, author.
North Adams, MA : Storey Publishing, [2016]
191 pages : color illustrations ; 23 cm
Includes index.
Soups and Stews -- Skillet Suppers -- Oven-Baked Suppers -- Salad Suppers.
"One-dish is a winning formula for today's busy families. In 101 One-Dish Dinners, Andrea Chesman shows off the versatility of Dutch ovens, skillets, and casserole pans. Classic baked dishes like ham and potato gratin, chicken potpie, and vegetable lasagne go head-to-head with diverse stovetop suppers like jambalaya, seafood paella, and pad Thai. For those looking for something a little lighter but still filling, there are plenty of meal-in-a-bowl salads and timeless soups. Serve up a nourishing meal tonight with little fuss and fewer dishes!,"

The essential oyster : a salty appreciation of taste and temptation

October 19, 2016
Jacobsen, Rowan, author.
New York : Bloomsbury, 2016.
293 pages : color illustrations ; 25 cm
Includes indexes of oysters and recipes.
The Essential Oyster is the definitive book for oyster-lovers everywhere, featuring stunning portraits, tasting notes, and backstories of all the top oysters, as well as recipes from America's top oyster chefs and a guide to the best oyster bars. Spotlighting more than a hundred of North America's greatest oysters--the unique, the historically significant, the flat-out yummiest--The Essential Oyster introduces the oyster culture and history of every region of North America, as well as overseas.

Art of the pie : a practical guide to homemade crusts, fillings, and life

October 17, 2016
McDermott, Kate, 1953- author.
New York, NY : Countryman Press, [2016]
352 pages : color illustrations ; 26 cm
Includes index.
Flour, Salt, Fat, and Water: How to Make Pie Dough -- Fruit, Sweetener, Seasoning, and Thickener: How to Fill and Finish Your Pie -- The Quintessential Apple Pie -- A Berry Pie for Julia -- Sweet as a Peach (and Other Stone Fruits) -- Old-Fashioned Rhubarb and Citrus Pies -- Creamy, Nutty, Cool, and Yummy -- Savory Supper Pies.

The French chef in America : Julia Child's second act

October 17, 2016
Prud'homme, Alex, author.
318 pages : illustrations ; 25 cm
The French chef faces life: tDinner and diplomacy -- The French chef -- Volume II -- The French chef in France -- That's it -- The French chef in America: From Julia Child's kitchen -- The spirit of '76 -- The president, the queen, and the captain -- The new French revolution -- A go-to cultural figure -- Bursting out of the straitjacket -- Following the gleam: Prime time -- The celebrity chef -- Bon appétit, America!" -- Epilogue: a civilized art.
"Julia Child is synonymous with French cooking, but her legacy runs much deeper. Now, her great-nephew and My Life in France coauthor vividly recounts the myriad ways in which she profoundly shaped how we eat today. He shows us Child in the aftermath of the publication of Mastering the Art of French Cooking, suddenly finding herself America's first lady of French food and under considerable pressure to embrace her new mantle. We see her dealing with difficult colleagues and the challenges of fame, ultimately using her newfound celebrity to create what would become a totally new type of food television. Every bit as entertaining, inspiring, and delectable as My Life in France, The French Chef in America uncovers Julia Child beyond her "French chef" persona and reveals her second act to have been as groundbreaking and adventurous as her first,"

Buxton Hall BBQ book of smoke : wood-smoked meat, sides, and more

October 17, 2016
Moss, Elliott, 1980- author.
207 pages : illustrations (some color) ; 26 cm
Includes index.

Slow cooker family favorites : classic meals you'll want to share

October 17, 2016
Shi, Maggie, author.
Woodstock, VT : Countryman Press, a division of W. W. Norton & Company, [2016]
xix, 156 pages : illustrations ; 23 cm
Includes index.

Low-so good : a guide to real food, big flavor, and less sodium with 70 amazing recipes

October 14, 2016
Goldman, Jessica, 1982- author.
272 pages : color illustrations ; 24 cm
Includes index.
What could be a challenge becomes an opportunity in Low-So Good, a beautifully photographed book about living a rich life with a low-sodium diet. With 70 recipes for much-loved food (including fries, cake, and dips) and chapters filled with information about how to entertain, dine out, travel, and create a supportive community, Low-So Good empowers anyone to become an expert at living well with less salt.

My halal kitchen : global recipes, cooking tips, lifestyle inspiration

October 14, 2016
Maffei, Yvonne M., author.
Chicago : Surrey, an Agate imprint, [2016]
xvii, 214 pages : color illustrations ; 24 cm
Section I Overview of Halal Food and Cooking -- Halal Foods -- Problematic Ingredients for Halal Consumers -- Halal Ingredient Substitutes -- Creating a Halal Kitchen Pantry -- Section II Recipes -- Broths -- Cheese, Cream, and Yogurt -- Condiments and Salad Dressings -- Flavor Extracts -- Bread, Pizza, and Pie Crust -- American Cuisine -- Asian Cuisine -- French Cuisine -- Italian Cuisine -- Latin Cuisine.
My Halal Kitchen provides readers with the tools they need to prepare flavorful, trustworthy halal dishes. Complete with full-color photography and more than 75 unique recipes from across various culinary traditions. This book allows readers to explore food from around the world using simple, halal-friendly substitutes and all-natural ingredients. My Halal Kitchen breaks down the basics of halal cooking, provides resources for sourcing halal foods, includes a glossary of terms explaining exotic concepts, and delivers clear-cut steps for replacing most any ingredient with a halal-friendly alternative. -- Provided by publisher.

Edible flowers : a global history

October 13, 2016
Kirker, Constance L., author.
164 pages : illustrations (some color) ; 21 cm.
Introduction -- The ancient world -- The Middle Ages to the Nineteenth Century -- The Victorian era to today -- Asia -- The Mediterranean and the Middle East -- Europe -- The Americas -- Afterword -- Precautions when eating edible flowers -- Flower dinner menu -- Recipes.
Why in the world would someone want to eat flowers? And where, and when? Kirker and Newman provide a historical and geographical look at how flowers have been used in cooking. They explore cultural, symbolic and religious aspects, and then serve up a few recipes using some of the flowers covered.

Around the world in 80 purees : easy recipes for global baby food

October 13, 2016
Saini, Leena, author.
159 pages : color illustrations, color maps ; 22 cm
A whole world of purees : for babies 6 months and up -- A spoonful of flavor : for babies 7-9 months and up -- The well-seasoned high chair : for babies 10 months and up.

How to bake everything : simple recipes for the best baking

October 12, 2016
Bittman, Mark, author.
Boston : Houghton Mifflin Harcourt, 2016.
703 pages : illustrations ; 24 cm
Includes index.
Kitchen basics -- Quick breads, muffins, and biscuits -- Pancakes, waffles, and doughnuts -- Cookies, brownies, and bars -- Cakes -- Pies, tarts, cobblers, and crisps -- Frozens, puddings, and candies -- Crackers and flatbreads -- Yeast breads -- Pastry -- Savory baking -- Frostings, fillings, and sauces -- Appendix.
In the most comprehensive book of its kind, Mark Bittman offers the ultimate baker's resource. Finally, here is the simplest way to bake everything, from American favorites (Crunchy Toffee Cookies, Baked Alaska) to of-the-moment updates (Gingerbread Whoopie Pies). It explores global baking, too: Nordic ruis, New Orleans beignets, Afghan snowshoe naan. The recipes satisfy every flavor craving thanks to more than 2,000 recipes and variations: a pound cake can incorporate polenta, yogurt, ricotta, citrus, hazelnuts, ginger, and more. New bakers will appreciate Bittman's opinionated advice on essential equipment and ingredient substitutions, plus extensive technique illustrations. The pros will find their creativity unleashed with guidance on how to adapt recipes to become vegan, incorporate new grains, improvise tarts, or create customized icebox cakes using a mix-and-match chart. Demystified, deconstructed, and debunked --baking is simpler and more flexible than you ever imagined.

A perfect score : the art, soul, and business of a 21st century winery

October 12, 2016
Hall, Craig, 1950- author.
New York : Center Street, 2016.
xii, 207 pages, 16 unnumbered pages of plates : illustrations (chiefly color) ; 24 cm

Delhi Township bicentennial community cookbook, 1816-2016.

October 12, 2016
Waverly, IA : G&R Publishing, [2016]
VI, 248, x pages : black and white photograph ; 22 cm
Includes index.
"Publication #15,634"--Title page verso.
Appetizers, beverages & dips -- Soups & salads -- Breads & rolls -- Vegetables & side dishes -- Main dishes & meats -- Desserts -- Cookies & candies -- Miscellaneous -- Breakfast foods -- Index.
"This cookbook collection is sponsored in recognition of Delhi Township's Bicentennial by the Delhi Civic Association, which served the Delhi Community for over 75 years. Its members hope the recipes within its pages provide opportunities to use your kitchen to create new culinary delicacies for many years to come!"--Page 4 of cover.

My Rio de Janeiro : a cookbook

October 10, 2016
Schwartz, Leticia Moreinos, author.
Lanham, Maryland : National Book Network
207 pages : color illustrations ; 25 cm
Includes index.
My Rio de Janeiro taps into the rich cuisine of the wildly popular tourist destination, Rio de Janeiro in Brazil. Cooking teacher and author Leticia Moreinos Schwartz is a Carioca (a person born in Rio) living in the US, and she's eager to share her passion for her native hometown cooking, bringing you face to face with the dynamic flavors and passionate culinary personalities of Rio de Janeiro. Rio's cuisine is known for its casual settings and reflects various aspects of Brazilian culture. Leticia Moreino Schwartz highlights approximately 90 of Rio's best recipes, including unforgettable petiscos (finger food), Carioca (native) home cooking, Portuguese inspired foods, and contemporary urban dishes. Organized by neighborhood, recipes include Risole de Camarão com Catupiry (Shrimp and Catupiry Cheese Turnovers) from a botequim just steps from Leticia's family home in Leblon, Bicoito O Globo (Beach Yucca Crackers) from the beaches of Ipanema, Farfale with Salmon and Caipirinha Sauce made with fresh-caught salmon from the fish market in Buzios, Filet Oswaldo Aranha (Steak with Fried Garlic) from a restaurant near the Jardim Botanico, and Bolo de Chocolate, Castanhas e Coco (Chocolate, Brazil nut, and Coconut Cake) inspired by the nuts found in a specialty grocery store in Copacabana. Also interspersed throughout the book are feature spreads on Leticia's favorite places, people, recipes, and ingredients of Rio.--Publisher's description.

Scandinavian gatherings : from afternoon fika to midsummer feast : 70 simple recipes & crafts for everyday celebrations

October 10, 2016
Bahen, Melissa.
Seattle, WA : Sasquatch Books, [2016]
231 pages : illustrations (chiefly color) ; 23 cm
"This charming seasonal entertaining/craft/cookbook for fans of Scandinavian style and tradition includes 10 seasonal family-friendly party ideas for casual and festive gatherings, 40 traditional sweet and savory recipes (tweaked for an American palate), and 30 easy crafts perfect for decorating and entertaining. Includes Norwegian, Swedish, Danish and Finnish flavors and traditions"-- Provided by publisher.

Everything I want to eat : Sqirl and the new California cooking

October 10, 2016
Koslow, Jessica, author.
New York : Abrams, 2016.
274 pages : color illustrations ; 28 cm
Includes index.
The award-winning chef of Los Angeles' popular restaurant Sqirl shares over one hundred of her favorite health-conscious recipes, which use real foods and can be adjusted to suit different dietary requirements.

The book of veganish : the ultimate guide to easing into a plant-based, cruelty-free, awesomely delicious way to eat, with 70 easy recipes anyone can make

October 10, 2016
Freston, Kathy, author.
280 pages : color illustrations ; 24 cm
Includes index.
What is veganish? -- Why go veganish? -- So I'm veganish. What the #!&* do I eat? -- Got the munchies? There's a snack for that -- How not to starve when eating out -- How to deal with the non-vegs in your life -- Team veganish teen -- Go forth and thrive -- Recipes -- Glossary -- Shopping list.
"[This book] contains everything curious young adults need to help them navigate through the transition to a vegan lifestyle. The 70 simple recipes are perfect for those with tight budgets and rudimentary cooking tools (and skills). Filled with insights on the benefits of adopting a plant-based diet and how to best deal with parents and the rest of the non-vegan world, [the book] will allow existing and aspiring vegans to feel confident about their new lifestyle choices"


October 7, 2016
Brown, Alton, 1962- author.
xxix, 224 pages : color illustrations ; 24 x 24 cm
Includes indexes.
Morning -- Coffee break -- Noon -- Afternoon -- Evening -- Anytime -- Later.
"My name is Alton Brown, and I wrote this book. It&#x;s my first in a few years because I&#x;ve been a little busy with TV stuff and interwebs stuff and live stage show stuff. Sure, I&#x;ve been cooking, but it&#x;s been mostly to feed myself and people in my immediate vicinity&#x;which is really what a cook is supposed to do, right? Well, one day I was sitting around trying to organize my recipes, and I realized that I should put them into a personal collection. One thing led to another, and here&#x;s EveryDayCook. There&#x;s still plenty of science and hopefully some humor in here (my agent says that&#x;s my zwheelhousey), but unlike in my other books, a lot of attention went into the photos, which were all taken on my iPhone (take that, Instagram) and are suitable for framing. As for the recipes, which are arranged by time of day, they&#x;re pretty darned tasty,"

Sneaky blends : supercharge your health with 100 recipes using the power of purees

October 7, 2016
Lapine, Missy Chase, author.
New York : North Star Way, 2016.
xvii, 285 pages : color illustrations ; 23 cm
Includes index.
Introduction: Health Sneaks Up on You -- The plan. Prep: everything you need to start blending ; Reboot: detox without deprivation and lose up to six pounds in three days with my blends cleanse ; Thrive: blend on! Slip blends into your everyday life to transform your health and body -- The blends. Base blends: easy recipes for the 15 colorful blends you'll use again and again ; Blends recipes: delicious meals, snacks, and-- yes-- desserts that incorporate blends to up the nutrition and skinny factor -- Join the sneaky blends nation.
Supercharge your health by adding vegetable and fruit purees to your soups, pastas, and baked goods! Lapine shows you how to make fifteen basic purees, and then gives you recipes for leader, cleaner, tastier meals. She includes gluten-free, vegetarian, and low-carb recipes.

Soup swap : comforting recipes to make and share

October 6, 2016
Gunst, Kathy, author.
San Francicso : Chronicle Books, [2016]
176 pages : color illustrations ; 21 cm
Includes index.

Victuals : an Appalachian journey, with recipes

October 6, 2016
Lundy, Ronni, author.
320 pages : illustrations (some color) ; 26 cm
Includes index.
Roots and seeds -- Messing with greens -- Salt of the Earth -- Salty dogs : chili buns and slaw dogs -- Corn -- David Bauer -- Beans -- The third sister -- Apple-achia -- The art of apple butter -- Travis's tattoos -- Preserving -- A sweet squeeze -- Husbandry -- Shelly Cooper -- Appalachian spring.
"Victuals is an exploration of the foodways, people, and places of Appalachia. Written by Ronni Lundy, regarded as the most engaging authority on the region, the book guides us through the surprisingly diverse history--and vibrant present--of food in the Mountain South. Victualsexplores the diverse and complex food scene of the Mountain South through recipes, stories, traditions, and innovations. Each chapter explores a specific defining food or tradition of the region--such as salt, beans, corn (and corn liquor). The essays introduce readers to their rich histories and the farmers, curers, hunters, and chefs who define the region's contemporary landscape. Sitting at a diverse intersection of cuisines, Appalachia offers a wide range of ingredients and products that can be transformed using traditional methods and contemporary applications. Through 80 recipes and stories gathered on her travels in the region, Lundy shares dishes that distill the story and flavors of the Mountain South"-- Provided by publisher.

Best dollar saving dinners : cheap and easy meals that taste great

October 5, 2016
Sweeney, Monica, author.
128 pages : color illustrations ; 23 cm
Includes index.
Casseroles -- From the oven -- From the skillet -- From the slow-cooker -- Soups -- Sandwiches, salads, and more.

Natalie Jill's 7-day jump start : with super easy recipes unprocess your diet and lose up to 5-7 pounds the first week

October 5, 2016
Jill, Natalie, author.
Boston, MA : Da Capo Life Long, a member of the Perseus Books Group, [2016]
x, 301 pages : color illustrations ; 24 cm
Includes index.
Part 1: The program -- Part 2: The recipes -- Part 3: Fit, healthy, and happy... for life!
"Natalie Jill's 7-Day Jump Start is a straightforward way to clean up your diet--and create a new lifestyle--one step at a time. After receiving a diagnosis of celiac disease and hitting rock-bottom, Natalie realized she needed to change. The secret to losing weight and getting her mojo back? Eating unprocessed and naturally gluten-free foods."

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