With the gardening season starting in full force, there are many moments when we plan a project, even get started and then get stuck. Further guidance and reading is required. The Central Rappahannock Regional Library certainly has a large collection of paper copies of gardening books. But what happens if the perfect book is checked out and has holds on it? Or, perhaps you can't get in to see us at the library. Time is running out, and you need to start now.
I was aware of the fact that EBSCOhost has a collection of electronic gardening books but did not know how extensive the collection is. By typing in "gardening," as the search term, I came up with over four pages of results.
To utilize the results of your gardening, there are also many different cookbooks also available as eBooks.
The Omnivore's Dilemma, by Michael Pollan, seeks to determine through investigative journalism exactly what goes into deciding what we should eat. Pollan explains that as omnivores, humans have such a vast variety of foods that they are able to eat—plant, animal, and even fungi--that it creates a problem within the human mind. Other species such as the koala bear only have one choice for dinner, eucalyptus leaves; because humans have so many choices, deciding what to eat can take up a large part of humans' time.
In order to investigate exactly how we have come to use the supermarkets and the industrial-style meal preparations today, Pollan looks at all of the ways in which people are able to feed themselves. He analyzes first the industrial-style food change, which starts with large farms in other parts of the country—or, in some cases, other parts of the world—and consists mostly of corn products, which leads to a meal served at your local McDonald's. Then he looks into the organic phenomena that we're seeing today, which stemmed out of early ideas about better ways to manufacture food that does not contain hormones and antibiotics that other industrial food chains add. Next, he looks at some alternative food production models, such as grass feed farms. The one that he examines most thoroughly is Polyface Farm, which is located in Virginia's Shenandoah Valley. Lastly, Pollan looks at the most traditional way of food production—food foraging—with which he produces an entire meal using his own skills in Berkley, California.
There are definitely times when friends and neighbors need a little comfort food. It might be a joyful event--new baby, new house--or it might be in sorrowful times such as a long illness, death, or divorce. Chef Sara Quessenberry and writer Suzanne Schlosberg’s The Good Neighbor Cookbook is an excellent source for the family cook who needs some fresh ideas for food to share.
Recipes range from savory (Smoky Corn Chowder) to sweet (Roasted Almond Chocolate Chip Cookies). They are designed to satisfy, to travel well, and to not require a lot of fussing in the kitchen. Although these recipes work great for times of crisis, these same qualities make them great for book club gatherings, church potlucks, or business breakfasts.
I’m going to Brooklyn to visit my daughter, and as with every excursion to the “Big Apple,” I make a list of must-see places. Usually I include a tea house, a photo gallery, and a farmer’s market. (If you’re a locavore, NYC’s markets are BEYOND compare!). But this time I’m making a reservation at Prune--Gabrielle Hamilton’s acclaimed West Village restaurant. Coincidentally, Hamilton is also the author of Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef. Her book, like her food (or so I’ve heard), is exceptional!
Hamilton’s childhood in rural Pennsylvania was unconventional and idyllic. Her father was a stage designer, frequently involved with Broadway productions; her mother, French and a former dancer, spent her days aproned in front of a six-burner stove. The clan lived in a crumbling, 19th-century silk mill. They regularly hosted legendary parties—complete with spring lamb roasting on a spit and an endless variety of creative themes.
With the arrival of summer, there is an abundance of produce all around us. Some of us may be garden-savvy and are already receiving the fruits of our labor from our backyards. All around us the farms and the Farmer's Markets are bursting with great, fresh produce that is locally grown. Why not buy some extra and try canning and preserving some of this goodness? Not only will you be helping out the local farmers, but you will also get the satisfaction of something that you have preserved, and you know exactly what you put into it.
Like any new venture, you do want to read about it and have the proper equipment. The good news is that the equipment is relatively cheap and is abundantly available at local retailers or stores online. Plus your library carries many books on this topic.
I love Rachael Ray’s easy-to-use recipes, many of which are meant to make in 30 minutes and boast an abundance of flavor. However, many of Ray’s earlier cookbooks, while offering amazing recipes, were somewhat lackluster, with just a slim insert of glossy photos illustrating the dishes.
You don’t have to be a vegetarian to love this cookbook! Whether you want to eat more healthily by reducing the amount of meat you eat or just are looking for tasty ways to get your recommended five-a-day of fruit and vegetables, this cookbook really satisfies. The inspiration for The Meat Lover’s Meatless Cookbook: Vegetarian Recipes Carnivores Will Devour began when Kim O’Donnel, a self-confessed carnivore, decided to try following the recommendation to eat meatless meals once a week. She discovered that vegetable-based meals do not have to be a sacrifice, but can be exciting and tasty, so much so that you won’t miss the meat.
I love making one-dish dinners for my family like chicken n’ dumplings, lasagna, or chili. These dishes may take longer to prepare or cook, but in the end they are delicious and well-loved by kids and adults alike. Pam Anderson’s new book, Perfect One-Dish Dinners: All You Need for Easy Get-Togethers, combines making homey comfort food with socializing. What a great idea! Anderson scripts the whole meal for you, providing simple, yet delicious, menus to accompany the main dishes.
Here’s a quick look at four cookbooks that offer very different takes on making the most of your food budget and your schedule. From true Brit to vegan to down home Southern, you’re likely to find that one of these books for cooks matches your palate and your wallet.
Anthony Bourdain's first book, Kitchen Confidential, was a surprise when it hit national best seller lists; even the author was taken aback. He thought it would appeal to food-service workers in the New York city area, as it was a "look behind the curtain" of local restaurants. The secret to Bourdain's success in this and later books is his passion for food and his ability to write well why he finds food exciting. We get two Tonys in his books: bad Tony and good Tony. Good Tony is articulate and writes well about food or preparation of food. Bad Tony is foul-mouthed and angry. We get both Tonys in Medium Raw.