October Library Newsletter

College is a time of learning. But it'll be hard to ace your classes if you fail to feed yourself well. 'The Five-Ingredient College Cookbook' makes it easy for students to prepare truly tasty, mostly healthy, and totally realistic meals. They're still fast. They're still cheap. But they're a whole lot better for you than the alternative. Get a healthy start on college life with a cookbook of more than 100 student-friendly, 5-ingredient, 30-minute recipes such as Classic French Toast, Vegan Enchiladas, Greek Pita Sandwiches, Thai Chicken Ramen, and more.

Want to cook healthier low-stress dinners, improve your lunch game, and find meals that can be prepped mostly in advance? Bowls are for you! The beauty of building a meal in a bowl is its versatility, and this book helps you compose 75 interesting bowls that incorporate a multitude of flavors and textures, from a Harvest Salad Bowl (abundant with squash, apples, and goat cheese) to a Cuban-Style Pork Mojo Quinoa Bowl, all while streamlining prep work to keep them casual and fun. Create satisfying, nourishing, quick-​to-​prepare bowls built around grains, noodles, greens, and broths and find inspiration to customize your own creations from America's Test Kitchen.

A literary exploration of how poetry moves from page to plate and inspires our palates along the way--a unique pairing of poems and original recipes. Food and poetry are two of life's essential ingredients. In the same way salt seasons ingredients at each stage of a recipe, poetry seasons our lives; when celebrated together, our everyday moments and meals are richer and more meaningful. Through twenty-seven inspiring poems--ranging from modernist poets like William Carlos Williams and Elizabeth Bishop to contemporary writers like Billy Collins and Jane Hirshfield--and through the author's own reflections, we are invited to reflect on moments and tastes in new ways. The sixty-four recipes are paired with the poems to bring the sentiments, questions, and ideas expressed through words to life in our kitchen, on our plate, and through our palate.

With four young children and a busy career, Daphne Oz is intimately familiar with how hard it can be to find the right balance in our health and fitness goals, especially when living a full life. In this engaging book, filled with useful tips and gorgeous photography to inspire health and happiness every day, Daphne shares the techniques she’s used to get her mind, energy and body back on track after each pregnancy—without ever losing the joy of cooking, the fun of mealtime, and the stress-free pleasure of doing it intuitively. Here she shares a few simple rules-- and a bounty of recipes-- that allow her to make healthy living second nature while still having plenty of opportunity to indulge in clean choices. Oz gave up gluten, refined sugar, and most dairy-- and got back her health and happiness. Here she shows how you can too!

America's Test Kitchen will help you embrace the fresher side of Instant Pot cooking with satisfying meals and exciting flavors to invigorate weeknight dinner. These wholesome recipes are easy - over half ready in an hour or less - yet are anything but predictable, with options that bring a variety of flavors to the table. Cook a wide range of cuisines and ingredients with meals that will leave you feeling nourished and energized. The Instant Pot multi-cooker can steam rice, poach fish, pressure cook barley and perfectly sear chicken breasts in recipes like Smoky Turkey Meatball Soup with Kale and Butternut Squash Risotto.

In this indispensable volume of kitchen wisdom, Julia Child gives home cooks the answers to their most pressing cooking questions—with essential information about soups, vegetables, eggs, baking breads and tarts, and more. How many minutes should you cook green beans? What are the right proportions for a vinaigrette? How do you skim off fat? What is the perfect way to roast a chicken? Here Julia provides solutions for these and many other everyday cooking queries. How are you going to cook that small rib steak you brought home? You'll be guided to the quick sauté as the best and fastest way. And once you've mastered that recipe, you can apply the technique to chops, chicken, or fish, following Julia's careful guidelines. Julia’s Kitchen Wisdom is a perfect compendium of a lifetime spent cooking.

Francine Segan introduces contemporary cooks to the foods of William Shakespeare's world with recipes updated from classic sixteenth and seventeenth-​century cookbooks. Her easy-to-prepare adaptations shatter the myth that the Bard's primary fare was boiled mutton. In fact, Shakespeare and his contemporaries dined on salads of fresh herbs and vegetables; fish, fowl, and meats of all kinds. Dried plums with wine and ginger-zest crostini, winter salad with raisin and caper vinaigrette, and lobster with pistachio stuffing and seville orange butter are just a few of the dishes that are included. Segan's careful renditions of these recipes have been thoroughly tested to ensure no-fail results. The Renaissance recipes are enhanced with food-related quotes from the Bard, bits of culinary history, facts on the customs and social etiquette of Shakespeare's time, and the texts of the original recipes, complete with antiquated spellings and eccentric directions. Fifty color images by food photographer Tim Turner span the centuries with both old-world and contemporary treatments.

Sean Sherman, the Oglala Lakota chef, shares his approach to creating boldly seasoned foods that are vibrant and healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare - no fry bread or Indian tacos here - and uses no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef's healthy plates embrace venison and rabbit, river and lake trout, duck, quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his recipes include Cedar-Braised Bison, Griddled Wild Rice Cakes, Amaranth Crackers with Smoked White Bean Paste, Three Sisters Salad, Deviled Duck Eggs, Smoked Turkey Soup, Roasted Corn Sorbet, and Hazelnut-Maple Bites. The Sioux Chef's Indigenous Kitchen is a rich education in and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.

Join intergalactic gourmet Strono “Cookie” Tuggs for a mouthwatering journey into the cuisine of Black Spire Outpost and beyond. From the swamps of Dagobah to the forests of Endor and the deserts of Jakku, chef extraordinaire Strono “Cookie” Tuggs has traveled countless light-years to compile the galaxy’s most delicious recipes into this unique volume. With Cookie as your guide, journey to the streets of Black Spire Outpost and discover delectable delicacies such as Braised Shaak Roast, Nerf Kebabs, Mustafarian Lava Buns, Huttese Slime Pods, Spicy Mandalorian Stew, and much more. Featuring seventy recipes—including sides, sauces, soups, breads, main courses, desserts, and drinks—this comprehensive cookbook is a hyperspace route to the tastiest treats in the galaxy, bringing a little taste of Black Spire Outpost right into your own home.

Hitch a ride on the Hogwarts Express and eat just like Harry, Ron, Hermione, Hagrid, and all your favorite characters from the Wizarding World! A love of food has always been part of the Harry Potter universe, from the fabulous feasts served in the Great Hall to the sweets exchanged in the common room. Every one of these recipes has been concocted with love for occasions large and small, to be enjoyed alone or with friends, at home or on the go. Easy, step-by-step recipes are perfect for any young witch or wizard and will have you prepping feasts worthy of the Hogwarts Great Hall. So spread your wings and get cooking with The Unofficial Harry Potter College Cookbook.