New Library Materials

Aside Posted on Updated on

Our staff member Sabena has put together another wonderful list of new additions to our collection. Check one out today.

New Materials in the Library:

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1. This week’s book recommendation is “Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese, both Wild and Domesticated by Hank Shaw. The very word “duck” makes me salivate with excitement. With the recipes that Hank Shaw has created, I imagine tables laden with Chinese Char Siu Barbecued Duck, Duck Breast with Cherries and Maraschino Liqueur, Italian Duck Meatballs to feed family and friends. This book would be a delight to add to your reading list when the temperatures dip and taste buds yearn to have meaty comfort foods.

2. Our featured wine book this week is “Hot Toddies: Mulled Wine, Buttered Rum, Spiced Cider, and Other Soul Warming Winter Drinks” by Christopher O’Hara & William A. Nash. Who doesn’t yearn for a Pumpkin-Bourbon Eggnog, or a Black Russian, or a Hot Buttered Rum on a cold night to warm the cockles of your heart? This lovely book has enough recipes to interest you and your friends!

3. Don’t we all like champagne? I, for one, am very fond of a glass whenever the occasion arises or not. So this new book titled “The Champagne Guide 2014-2015” by Tyson Stelzer, is just up my alley and an eye opener. Listing champagne merchants and wines that are not commonly known, this book is a treasure trove of all the champagnes in the world which one will want to seek out and taste. Wouldn’t this be fun?

4. Pan-Seared Filet Steaks with Irish Whiskey and Cream Pan Sauce, Grilled Scallions wrapped in Pork Belly, or are you in the mood for Caribbean Pork Kebabs with Sweet Potato and Pecan Relish? These are just a few of the large variety of recipes in Bruce Aidells’sGreat Meat Cookbook” which will send you into raptures as you turn the pages. Winters call for rib-sticking heavier foods and this book delivers it all.

5. The Gramercy Tavern Cookbook by Michael Anthony is an impressive, lush book with colorful pictures that will make your mouth water. Recipes reflect the changing seasons and basic techniques for vegetables, stocks and specialties like duck confit are explained simply to make even the most ardent naysayer willing to charge into the kitchen to produce duck confit, chocolate pudding, heirloom tomato tarts, and a stack of chocolate chip-walnut cookies. This is the kind of book that should be in every home kitchen and not relegated to the coffee table. Let’s get cooking!

6. Who cannot resist a plate of assorted salumi on a platter dressed with olives, butter lettuce and cheeses? Only a vegan or vegetarian. “Salumi” a book devoted to the history of salami and then studded with mouth watering recipes and ways to serve salami in the Italian vein is not for the faint of heart and definitely for those who are into the joys of nibbling on cold cuts. Written by John Piccotti and Francois Vecchio with Joyce Goldstein and a forward by a two-time James Beard award winner, David Rosengarten, this book is a definite must-read.

7. Where are the Dolomites? Puzzled? Located in the Italian Alps, “Alpine Flavors” by Miriam Bacher and Franco Cogoli, the cuisine of this region is steeped in traditional ingredients and foods that still taste good today. Written in both Italian and English with pictures in rich colors, this book has recipes that will enthrall the reader. Unusual dishes like spinach spaetzle with ham and cheese sauce, liver canederli, roast venison are just a few of the dishes that are there to tempt you into cooking up a feast. Come into the library to borrow this book.

8. Oysters Rockefeller, jumbo shrimp cocktail, Bloody Mary oyster shooters, Coquille St. Jacques….Are we hungry? Then either run to this legendary New York landmark or bury your head into The Grand Central Oyster Bar and Restaurant book to feast on these and many other fabled dishes that have been pleasing customers for the past 100 years. Authors Sandy Ingber and Roy Finamore have done a fine job with this book which will enthrall the reader far and wide.

9. One of our prized books on the new shelf rack is Rene Redzepo’s three-volume special: the Noma Recipes, the Journal and the Snap Shots. How many of us have been privileged to dine at Noma? These 3 books bring it all home. Even if one is not into this type of cuisine, it is educational for us to know what is current and innovative in the culinary industry. Just perusing through the “snap shots” is interesting and the recipes are worth a look. This book is for reference only and must be read in the library.

10. A culinary alum from 2005, Melia Marden has written a book called “Modern Mediterranean” a cuisine well loved by all and which she prepares at her restaurant “The Smile” on Bond Street and at the second location near our school which some of us favor for their exceptional though rather expensive cookies – but worth every bite. All the recipes are simple to follow and translate well into the kitchen.

Honorable Mentions:

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Alice’s Eats by alum Pierre A. Lamielle and Julie Van Rosendaal

Mast brothers Chocolate by Rick Mast & Michael Mast

Feasting with Bompas & Parr: Powerful Recipes & Savage Tales of Food for Feasting by Sam Bombas and Harry Parr

Pomegranates & Pine Nuts: A Stunning Collection of Lebanese, Moroccan & Persian Recipes by Bethany Kehdy

The Glorious Pasta of Italy by Domenica Marchetti

DVDs

Eatrip: A contemporary Japanese food culture documentary

Harvest: The Blood, Sweat and Tears that go into every bottle of Wine

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