Our library assistant, Sabena Singh weighs in on some of our recent additions to the collection.
- Diana Henry’s latest book “A Change of Appetite: where Healthy Meets Delicious” is a change from her regular books on food – the ones that were filled with butter and deliciousness. With the new health consciousness that has pervaded our society, the author has culled together a cookbook devoted to seasonal recipes with a Mediterranean tinge that are both easily put together and healthy for you. Imagine having soft-boiled eggs with antipasti for lunch, crab with chile and garlic for a light supper, sweet saffron roasted tomatoes with labneh, and a gooseberry, almond and spelt cake for dessert!
- “The B.T.C. Old-Fashioned Grocery Cookbook” is a gem of old Southern country cooking. This store-cum-deli is owned by Alexe Van Beuren and store has food prepared by Dixie Grimes, who like Mary Poppins, came in one harried day to take the job of cook. Professionally trained, she transformed the menu to make it so tasty so that customers “moaned” about the morning grits, the butternut squash soup with roasted apples. From the honey pecan catfish to the warm Brussels sprouts salad, the is the place to eat and the recipes are easily followed.
- Johnny Iuizzini’s “Sugar Rush” is a sumptuous book filled with gorgeous pictures. Both for the novice and the professional baker, this book is filled with stories and offbeat recipes that will appeal to all. Chef Kir’s review sums it up: “Beautiful process shots for a lot of the basic recipes. A lot of information an each recipe along with some personal stories. Interesting and unusual recipes like roasted white chocolate panna cotta, Root cake and delectable and original ice cream and sorbet combinations.”
- Michel Richard is a Frenchman who has had success in America with his many restaurants. Beginning as a pastry chef, his innovative techniques have made famous chefs wish they had thought of those ideas before. “Happy in the Kitchen” is celebration of the memorable meals: Chicken with Preserved Lemon and Honeydew Melon which is a French version that Chef Michel created as he realized that other countries had lemon chicken in their cuisine but the French did not. Tuna Medallions with Passion Fruit Salsa, Bell Pepper Wellington, and Fois Gras Brûlée (Chef Sixto, please note!) are some of the unusual recipes Chef Michel has in this lovely book.
- Winner of the Top Chef Just Desserts, Yigit Pura’s “Sweet Alchemy: Dessert Magic” is a delightful book best suited to the home baker. Pura’s Tout Sweet Patiserie, is based in San Francisco specializing in both sweets and patisseries. These recipes are best suited for the home baker and chapters are divided by ingredients. Whether one is making an orange flower water diplomat cream, or chocolate covered macadamia nut dragées, the recipes are easy to follow and will make guests and families happy with the results.
- When Chef Candy noticed Charles Phan’s book “The Slanted Door” on the new book rack in the library and told me that she liked the restaurant a lot, I could see the pleasure of the food in her eyes. This eminent West Coast is famous for Vietnamese cuisine made with the finest of California’s organic produce and has ardent followers around the world. Just reading through this book makes my mouth water and I want to fly out to the West Coast for superlative spring rolls, grass-fed estancia shaking beef, grapefruit and jicama salad, and Dungeness crab with cellophane noodles. Do I need dessert? Not this time!
- Did you know that Rheinhessen is the largest wine region in Germany? Or that Meyer-Näkel produces exquisite floral red wines? How about the wines from the Franconia region? They are considered to be superlative? Whether studying the wine program or just interested in the provenance of that glass of Reisling from Kirchenstück that you are sipping, check out “Wine Atlas of Germany” which has maps and pictures of the different wine regions in Germany. Written by Dieter Braatz, Ulrich Sautter, and Ingo Swoboda, this is a comprehensive book on the wines of Germany.
- Yotam Ottolenghi is the hottest chef in London. Israeli-born, of Italian and German parentage, Cordon Bleu educated, this supernova is world famous for his bitingly delicious vegetarian cuisine. His recipes are simple to execute and so easy to prepare. The pictures in his new book, “Plenty More” are exquisite and if by magic became real, I would eat the book! With chapters divided by methods of cooking, one can enjoy an assortment of vegetarian cuisine spanning the globe.
- Veganism seems to have become a world-wide phenomena. So much so that this new book that we have in the library, “Afro-Vegan” by Bryant Terry, an activist with two books under his belt, is a must read. His recipes are a mélange of the cuisines from Africa, the Caribbean and the South which make for some unusual renditions of favored dishes: Hominy and spinach in tomato-garlic broth, an all-green spring slaw, cinnamon-soaked wheat berry salad, Jamaican patties stuffed with maque choux, fresh peach, banana, and warm millet smoothies. Hungry? Then let us start cooking!
- Adrienne Kane’s “” is devoted to breads indigenous to the USA. Apart from the regular American breads one is familiar with, this book offers recipes of unusual breads created from days gone by like the sweet Dakota rolls, pumpkin-rosemary rolls, the Southern bride’s biscuit which is a roll and biscuit all rolled into one, and Bishop’s Bread (a fruit based bread). With winter approaching, this is the ideal book to pick up, cook from and have warm cinnamon perfuming our senses.
The Mind of a Chef: Sean Brock.
Madeira: The Mid-Atlantic Wine by Alex Liddell
In Search of the Perfect Loaf by Samuel Fortmartz