Tuesday, November 22, 2016

Cooking inspiration for the holidays

Thanksgiving is just around the corner, marking the beginning of another holiday season filled with family, friends, and, of course, food. Check out these books for cooking inspiration, knowledge, and comfort.

Cooked: A Natural History of Transformation (2013)
By Michael Pollan
Michael Pollan brings history and culture to the culinary arts in his newest book, Cooked. Unlike his other books, where the emphasis has been on the natural and cultural history of food, Cooked focuses on the experience of the cook. His publisher explains: in Cooked, Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements--fire, water, air, and earth--to transform the stuff of nature into delicious things to eat and drink. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook"

Artisan Bread in Five Minutes a Day (2007)
By Jeff Hertzberg and Zoe Francois
What’s more welcoming than the smell of freshly baked bread wafting through the air on a crisp autumn evening? From dinner rolls to French baguettes, coffee cakes and pumpkin bread, this book has hundreds of recipes for all your baking needs—including gluten free flours and recipes too. However, Artisan Bread in Five Minutes a Day is more than a compilation of simple, easy, and delicious bread recipes; it describes the textures to expect from using different flours and explains the function of each ingredient and how they combine to create the perfect loaf, allowing you to improvise and experiment once you’ve mastered their tips.

Dinner Pies (2015)
By Ken Haedrich
Bread is certainly a comfort food, but so too are dinner pies. The flaky crusts and steamy fillings feel even warmer and more comforting as the temperatures decline. And, as the author points out, “A savory pie is the tastiest way to get a complete dinner of the table while using only one recipe,” saving time and dishes! Haedrich’s book, while titled Dinner Pies, includes versatile dishes like turnovers and quiches that can be served for breakfast, brunch, and lunch as well. Brooke Dojny, author of New England Home Cooking and Dishing Up Maine, raves, “Gorgeous photographs and lovely design elements make this book feel like a treasured heirloom.”

--Ali Fulsher, Circulation

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