New Library Materials – September

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Once again Sabena has put together a new list of library acquisitions. Please stop by the library to check one out today!

New Materials in the Library:

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  1. Summer’s bounty of fruits and vegetables calls for canning. Perusing through Diana Henry’sSalt Sugar Smoke: how to preserve fruit, vegetables, meat, and fish” with its myriad recipes encompassing jams, jellies, Greek spoon sweets, to the savory side of cured meats, fish, and pickled vegetables, one can keep busy throughout the summer months making all the recipes from this excellent book. Don’t pickled onion agrodolce sound exotic and delicious.
  2. The prize in our library are two books titled “Notes from a Kitchen: a journey inside culinary obsession by Jeff Scott & Blake Beshore. This two-volume edition is 900 pages long with detailed colored pictures taking you into the lives of the featured chefs and their infatuation with food. This book is fascinating for everyone. Sean Brock, Johnny Iuzzini, Michael Laiskonis, George Mendes, Emma Hearst, Joel Harrington, Matt Gauder, Zak Pelaccio, Jason Neroni, and Neal Fraser are the chefs featured in this triumphant book. As it is in the reference section, take some time off to read it with leisure in the library.
  3. Irena Chalmer’s “The Great Food Almanac: a feast of facts from A to Z” is a joy to read. Fascinating snippets of culinary information that is knowledgeable and hilarious, this may be just the book to take on your next vacation despite its size. Do you know that Northwest Airlines offers a “refugee diet” consisting of “canned fruit salad, char chiu pork, BBQ sauce, plain steamed rice, green peas, dinner roll, and cake or pudding” and that this comes on a first-come, first-served basis? Can you name the ten common foods found in American kitchens? **(answer at the end) Did you know that wild rice is actually marsh grass and not rice at all? If these questions often puzzle you, then this book will give you the answers.
  4. French expats or those who yearn for la cuisine Française across the pond often visit Buvette and with good reason. Owner and chef Jody Williams opened this restaurant in 2011 n the West Village and then opened a sister restaurant in the Pigalle neighborhood in Paris. Her book “Buvette: the pleasure of good food” is the result of this endeavor. This charming gastrotheque open for breakfast, lunch, and dinner has delicious foods to lull you into contented bliss. Duck eggs with brown butter and sage, poulet rôti, a classic croquet-monsieur, bibonade (iced wine with fruit), leeks vinaigrette, choucroute garnie perfect for cooler days and tarte tatin to end the meal. Jody William’s book is a delight to read and a pleasure to cook from.
  5. Our fifth new book is titled “The Tastemakers: why we’re crazy for cupcakes but fed up with fondue” by David Sax. Did you know that the frozen yogurt trend died five years ago? With so many Pinkberry and Red Mango locations disappearing, so was the desire to get one of those expensive cups of frozen yogurt that had suddenly lost favor. The market industry creates trends for the public to pursue that one food item that becomes instantly famous and then is deliberately difficult to obtain. The cronut seems to be the only one still prevalent although the morning talk shows don’t devote time to it anymore. The same trendiness applied to pomegranate, chia seeds, and coconut water (just a hydrator). All of these faced certain death when either their “healthy proclamations” failed to be substantiated or when the public simply had enough. The author does point out that even though these trends have passed, they still give joy and sometimes are financially successful for the creators.
  6. Tasting India” by Australian chef, Christine Mansfield, is a sumptuous book. The gorgeous photography alone appeals to the armchair traveler but it is also enticing to those who want to get some spice into their culinary repertoire. Encompassing the length and breadth of the various Indian states, there are recipes that will have one running into the kitchen to whip up a feast. Will it be Spiced Poppy-Seed Chicken (Murgi Posto) from Kolkata, Spiced Quail and Saffron Curry (Bater Masala) from Agra? Or Tamarind Rice from a Shiva temple in the South of India flecked with curry leaves, mustard seeds and dried red chilies? Here is a book replete with stories intertwined with pictures of an India one rarely sees that Chef Christine has culled together after her countless trips.
  7. Summer or winter who doesn’t like to have a soda? Store bought sodas, even organic ones can be tasty and expensive but how about delving into the homemade variety? The author Andrew Schloss of “Homemade Soda: 200 recipes for making and using ….” and the list is long. When one reads as to how easy it is to make these drinks at home, the party can begin! The formula is easy: Simple syrup, toss in a flavor, and a sweetner. Then either mix the brew with seltzer or carbonate it in a siphon. Bittersweet grapefruit soda, effervescent jasmine honey tea, hazelnut coffee creamery, coconut milk fizz are just a few of the combinations from the mind of chef Andrew Schloss.
  8. A Table at Le Cirque” by the celebrated Sirio Maccioni is a sumptuous book. In 1974, Le Cirque opened and soon became the finest restaurant in New York City. Celebrities, heads of state, and fashionable people came to dine in luxurious surroundings pampered by the host and owner, Sirio Maccioni who had developed it into an art. The French/Italian food was cooked by chefs handpicked by Sirio who then went on to make names for themselves in New York City This is the first book devoted to the restaurant and the recipes and it reads like a delicious novel. Did you know that Chef Alain Sailhac created a special sole recipe (stuffed with assorted vegetables and served with lemon juice and browned butter) for President Richard Nixon who often ate it after he resigned? Perhaps it helped promote his self-esteem? Or that Daniel Boulud created a hit of now classic crisp paupiettes of black bass in Barolo sauce? With colorful pictures and engaging stories, this is a book to relish.
  9. Always entertain the possibility that something, no matter how squiggly and scary looking, might just be good” said by Anthony Bourdain. This and other quotations and entertaining choice words are what this book; “The Chef Says” is all about. Put together by Nach Waxman & Mott Sartwell, some will put a smile on your face, some will make you bellow with laughter, and some may make you wince.
  10. Run out to buy Pat La Frieda’sMeat” cookbook as it belongs on every kitchen shelf, both in a professional kitchen and a home kitchen. The most informative, knowledgeable book about meat thus far and from the man the country has come to know as the best butcher around. Detailed descriptions of lamb, poultry, pork, veal, beef and chopped meat, jam-packed with colored pictures that show you how to cut the meat leaves little to the imagination but a thorough knowledge and with suggestions on how to make the recipes. This book will be dog eared and stained after years of usage but it will be the one book you will turn to when you are thinking of having meat on the dinner table. Fun Fact: our own Chef Janet Crandall and Michael Sullivan did the recipe testing for this cookbook! Job well done!


 Honorable Mentions:

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Fictitious Dishes: an album of literature’s most memorable meals by Dinah Fried

The Gourmet Jewish Cookbook: more than 200 recipes from around the world by Denise Phillips

Madeira: the Mid-Atlantic Wine by Alex Liddell

The Language of Food: a linguist reads the menu by Dan Jurafsky

Lunch at the Shop: the art and practice of the Midday Meal by Peter Miller

Mind of a Chef: Series 1 & 2

Answer to Book #3:

** “Ketchup, mustard, vegetable oil, cinnamon, margarine, spaghetti, seasoned salt, chili powder, potatoes, soy sauce” as listed from the Food Channel


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