Cooking

07/21/2016 - 10:59am

The arts of food preservation go back to civilization's beginnings. In ancient Mesopotamia, families saved their produce for lean times. They dried dates, apples and figs. Their meat might be smoked, dried, or salted meat. Softer fruits could be preserved in honey. Now we have cane sugar, pressure cookers, refrigeration, packaged pectin, and so much more to make the process easier. Preserves and pickles have gone gourmet and exotic with exciting flavor combinations to enjoy and share with others.

03/04/2016 - 2:55pm
CRRL My Librarian: Food and Cooking Memoirs

“The sharper your knife, the less you cry.”

                                                       -Kathleen Flinn

Chefs dominate the cooking industry; the big ones have TV shows, cookbooks, their own magazines. Because of them, there are cooking shows for every taste and better produce in your local market. Here is a selection of notable memoirs; two of the authors uplifted home cooking in America.

11/25/2015 - 2:39am
Sweet Christmas by Sharon Bowers

Memories of special holiday cooking can be life-long treasures. You’ll find many choices in Sharon Bowers’ Sweet Christmas.  It’s a collection of tried and true Christmas classics to make for and with your family and friends.

Having grown up in the South, the author naturally includes a number of Southern specialties: Divinity (don’t try it on a humid day); Pecan Pralines; and Pamelas—orange peel that has been cooked, lightly sugared, and perhaps given a dip of good quality chocolate.

11/18/2015 - 12:08pm
Fast Food, Good Food by Andrew Weil, MD

If you’ve wanted to turn your diet around to something healthier and cook at home more often, Dr. Weil has written a cookbook that may interest you. As a basis for Fast Food, Good Food, he uses the Mediterranean Diet and then adds in some Asian flavors.

07/28/2015 - 12:29am
The Southern Slow Cooker

You know it’s a Southern slow cooker book when recipes may call for the ingredients to be first kissed by a cast-iron skillet. Heirloom and well-loved vegetables, such as pole beans and sweet potatoes and kale, are a part of the package, along with Smokey Navy Bean Soup (with cornbread), Creamy Cheese Grits, Shrimp Creole, and Carolina-style BBQ—its sauce from scratch, not a bottle.

05/11/2015 - 11:47am
Cover to Love, Bake, Nourish

I'm not a great cook, and I don't have a lot of time to cook. But I love, love, love browsing cookbooks! Here are some of our recently acquired cookbooks that have the one thing I require: great photos. I may never make any of the recipes, but, thanks to these cookbook authors and their photographers, I've spent quality time salivating over the photos.

05/11/2015 - 1:29am
Raise a Pint! It's American Craft Beer Week

In honor of American Craft Beer Week (May 11-18), raise a pint at one our area’s local breweries, enjoy a draft in your favorite pub or tavern, or just pick up a six-pack to take home. Beer and pizza, beer and good times with friends, beer and backyard barbeques—there are virtually no wrong ways to enjoy a brew. Just don’t overdo it! Be sure to imbibe responsibly.

04/14/2015 - 1:12am
Date Night In: More than 120 Recipes to Renew Your Relationship by Ashley Rodriguez

When author Ashley Rodriguez and her husband realized that most of their evenings at home were spent either staring at the computer or TV screens, eating different versions of takeout, and nonstop child-rearing, they decided to mix up the normal routine with a once-a-week date night for themselves. Date Night In: More than 120 Recipes to Renew Your Relationship contains delightful and romantic recipes that you and your significant other can create together, carving out that alone time to cook, talk, and rekindle an intimate relationship.

07/22/2015 - 12:25pm
The Moosewood Restaurant Cooks at Home

One of the food trends with the strongest staying power has to be vegetarianism, or at least dishes that are unabashed in their embrace of vegetables, grains, and fruits. Before “Farm to Table” was a thing, we still had farmers’ markets, and cooks would take advantage of them and their own backyard gardens to serve meals with fresh, seasonal ingredients.

03/31/2015 - 7:22am
Cover to The Perfect Egg

Inexpensive, protein-rich, and easily cooked: the egg. The egg has been one of the most valuable foodstuffs since the Prehistoric Age. Bird eggs have been used and consumed wherever birds (mostly chickens) are domesticated. “Scrambled eggs” originated in 17th-century France. They pair well with acidic fruit juices, and “dried eggs” first developed during the 19th century and were used predominantly for soldiers in World War II. Why are they so popular? Eggs work in both sweet and savory meals, including many baked goods such as cakes and pies.

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