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  • Madina Papadopoulos 5:00 pm on 2017/08/01 Permalink
    Tags: alice waters, and Pickling Vegetable, Animal, Canning, , Dig Inn, farm to table, Japanese Farm Food, let's eat, Mario Batali, Miracle: A Year of Food Life, Preserving Wild Foods: A Modern Forager's Recipes for Curing, Smoking, The Art of Simple Food II   

    6 Farm to Table Cookbooks for Newbies and Pros Alike 

    The farm to table movement seems never to go out of style, as eaters crave fresh food that feels good in their bodies and is kind to the environment. With the philosophy of buying locally and sustainably, the movement also supports local economy and builds a sense of community. These six cookbooks capture the flavors and fragrances of the movement, as well as provide inspiring stories and mouthwatering recipes for the home cook.

    Animal, Vegetable, Miracle: A Year of Food Life, by Barbara Kingsolver, Camille Kingsolver, Steven L. Hopp
    One of the most read books about going from food town-mouse to food country-mouse, Animal, Vegetable, Miracle: A Year of Food Life, documents a year in one family’s life after they move to the countryside. For a year, fiction writer Barbara Kingsolver’s family could only eat local food, and the book is part diary, part recipe book, that captures the challenges and rewards of that year. The writing is captivating while the dishes are simple and easy to follow—Chicken Soup with Carrots, Kale, & Rice, Asparagus Fritatta, Pizza with Sautéed Spinach, Onions, & Cheese, and many more to fill a year.

    The Art of Simple Food II, by Alice Waters
    From Alice Waters—the “Mother of American Food,” founder of Chez Panisse, and influential figure in the farm to table movement—comes a follow-up to her seminal book, The Art of Simple Food. In this second volume Waters introduces readers to 200 recipes that are veggie-heavy. The writing doesn’t just focus on the cooking, but has golden nuggets of information like gardening methods, explanations of soil, and other inspirational stories to get the home cook into the garden. As for the recipes, with Zucchini Ribbons with Lemon and Basil and Lemon Verbena Ice Cream, how could you go wrong?   

    America—Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers, by Mario Batali and Jim Webster
    Take a cross-country farm-to-table trip with Mario Batali as he explores what American farms have to offer from sea to shining sea. The book was written with Washington Post editor Jim Webster, who provides much of the prose, and spans American states including California, Maine, and Tennessee. While the 100-plus recipes come from various farms, each includes Batali’s flavorful touch, as with Carrot Frittelle, Potato and Salami Cheesecake, and Jalapeño Robiolo Poppers.

    Japanese Farm Food, by Nancy Singleton Hachisu
    Stepping outside of American farms and cooking, Nancy Singleton Hachisu’s Japanese Farm Food takes a look at Japanese preservation method. The book, which includes 165 recipes, even more gorgeous images, and essays from life on the farm, was nominated for a James Beard Award in 2016. For a tentative dinner menu, consider Carrots Pickled with Konbu and Dried Squid as an appetizer, Pork Belly Simmered in Okara for an entrée, and Plum Sorbet for dessert.

    New England Farmgirl: Recipes & Stories from a Farmer’s Daughter, by Jessica Robinson
    Ah, to grow up on a farm, a pastoral dream almost everyone has imagined. Jessica Robinson’s book gives us a glimpse at what this alternate life might have been like. Raised on a small New England farm herself, Robinson has anecdotes, techniques, and recipes to share with readers. The berry preserve, mulled apple cider, and apple crisp recipes will transport readers to that rustic New England setting.

    Preserving Wild Foods: A Modern Forager’s Recipes for Curing, Canning, Smoking, and Pickling, by Matthew Weingarten and Raquel Pelzel
    If you’re going all out on the farm to table, local, sustainable movement, then learning how to preserve food for the seasons when produce is not in season is key. Luckily, this book by Dig Inn Culinary Director Matthew Weingarten tells readers how to cure, can, smoke, and pickle. Even those not all out on the movement can enjoy Wild Persimmon & Ginger Jam, Sweet Mint & Rhubarb Pickles, and Smoked & Naturally Nitrate Free Bacon.

    The post 6 Farm to Table Cookbooks for Newbies and Pros Alike appeared first on Barnes & Noble Reads.

  • Madina Papadopoulos 8:00 pm on 2017/07/24 Permalink
    Tags: , chocolate, emile zola, , filling reads, food fiction, foodie, let's eat, ,   

    8 Fictional Beach Reads for Foodies 

    It may be too hot these days to cook, but foodies who usually turn toward a new cookbook and an evening in the kitchen can find solace in food-oriented novels instead. Here are eight works of fiction that are an escapist trip for both the heart and the stomach.

    Feast of Sorrow, by Crystal King
    Crystal King’s newly released debut novel delights readers with its vivid descriptions of daily life in ancient Rome, particularly its food. The story centers on Roman gourmand Apicius. It’s told from the first-person perspective of Apicius’ slave, Thrasius, who imparts his cooking knowledge to the characters as well as the readers, with recipes like patina of small fry and honey cakes. Feast of Sorrow makes for a great summer read, particularly if one’s summer trip is to Rome.

    Chocolat, by Joanne Harris
    Readers might have seen the movie of the same name inspired by this book, but the source material shouldn’t be missed. Harris’s story follows Vianne Rocher, a single parent of a little girl, who moves to a small French town and opens up a chocolate shop. Chocolate is known not just for its exquisite taste, but for its mystical powers—and soon, the chocolate has cast a spell on the town. Vianne runs into trouble when the local priest catches a whiff of her enchanting product, and seeks to shut her little boutique down and run her out of town. The chapters are told from first-person perspective, switching seamlessly between characters in the little town.

    The Belly of Paris, by Emile Zola
    Those who like hefty beach reads should reach for The Belly of Paris, which tells the tale of a wrongfully imprisoned Parisian man, Florent Quenu, who escapes his sentence and returns to Paris. But, as it is an ever changing city, the Paris he finds is not the Paris he left. He finds work in Les Halles, the city’s famous 19th-century food market, making the title both figurative and literal. As the tale unfolds, the protagonist gives detailed descriptions of food—lards, sausages, fish—and offers unforgettable descriptions in which he likens characters to cheese, such as a sick nobleman who resembles a piece of Roquefort.

    Bone in the Throat, by Anthony Bourdain
    While Anthony Bourdain is famous for his reporting on food from around the world, his culinary expertise, and his nonfiction food books, he’s less known for his works of fiction, one of which is Bone in the Throat. This fun read is perfect for a plane ride to NYC, as it follows burgeoning chef Tommy Pagana, who, in pursuit of his cooking dreams, instead ends up part of a murder racket in NYC’s Little Italy neighborhood. The humorous novel follows Tommy as he tries to find his way out of the mob without ending up as minced meat.

    Heartburn, by Nora Ephron
    Nora Ephron is best known for her beloved romantic comedies (When Harry Met Sally…) and nonfiction titles including I Feel Bad About My Neck, but unless you’re a dedicated fan of the late writer, then her fiction may have fallen under your radar. In her typically alluring style, Ephron recounts the story of cookbook author Rachel Samstat, who, at seven months pregnant, learns her husband is in love with another woman. The book is full of humor and heartache, and appetizing descriptions of comfort food that will have your belly rumbling in your swimsuit.

    The Mistress of Spices, by Chitra Banerjee Divakaruni, Cathleen Toelke (Illustrator), Mario J. Pulice
    Romance, magic, and food abound in this captivating read about Tilo, an enchantress from ancient times. Tilo is transported to modern-day Oakland, California, where she enters the body of an old woman, opens a natural healing shop with her spices as medicine, and falls in love with a mortal. Soon she finds herself forced to choose between love and immortality.

    The Last Chinese Chef, by Nicole Mones
    In The Last Chinese Chef, American food writer Maggie McElroy travels to China to deal with an inheritance complication. Her late husband, a Chinese national, left behind a dispute regarding his estate, but Maggie’s editor will only allow her time off if she agrees to profile up-and-coming Chinese Chef Sam Liang. And from that point, a tale of love and love of food commences.

    Charlie and the Chocolate Factory, by Roald Dahl
    Perhaps the most famous food book, Charlie and the Chocolate Factory is a well-known tale by beloved children’s author Roald Dahl. For those who like to revisit children’s literature, this book can be enjoyed now as much as it was during childhood. Written in Dahl’s whimsical prose, it tells the familiar but fresh tale of a poor boy, Charlie, who wants to win a golden ticket hidden in a chocolate bar, allowing him to visit Willy Wonka’s famous chocolate factory. After he finds that elusive ticket, his life is destined to change.

    The post 8 Fictional Beach Reads for Foodies appeared first on Barnes & Noble Reads.

  • Madina Papadopoulos 3:00 pm on 2017/06/07 Permalink
    Tags: al fresco, , , let's eat, picnic   

    7 Picnic Cookbooks That’ll Help You Achieve the Ultimate Park Spread 

    Warm summer days invite us to spread a blanket and head out for a picnic. Be it in the park or on the shore, it’s hard for restaurants to compete with a setting of nature’s design. And these seven picnic cookbooks, filled with fabulous recipe ideas, will help you provide the food to match the setting.

    A Perfect Day for a Picnic, by Tori Finch
    The gorgeous photographs in this cookbook transport the reader to a grassy knoll beneath a shady tree on a sunny day. As for the recipes, well, those are equally transporting. With picnics organized by theme (Bohemian, Luxe, Teddy Bears, etc.), the cookbook includes over 80 recipes based off seasonal produce. So before lounging in the park on a picnic blanket, stop by your local farmer’s market for prime pickings.

    The Picnic, by Marnie Hanel, Andrea Slonecker, Jen Stevenson
    This book’s illustrated cover and soft-toned hues recalls Seurat’s famous painting A Sunday on La Grande Jatte. With its imagery of a glorious afternoon spent idling in the great outdoors, Seurat’s masterpiece captures the picnic’s breezy allure. The pages within this book share that essence—it’s not just a book of recipes, but offers detailed advice on glasses and blankets to execute a truly picturesque picnic.

    The Picnic Cookbook, by Laura Mason
    For the more seasoned cook, look no further than The Picnic Cookbook: Outdoor Feasts for All Occasions. With recipes that allow for cooking onsite (like barbecued eggplant) or accommodate picnics at the seaside (campfire-cooked mussels!), this cookbook is great for those who want to up their picnic ante. It also includes details on the history of each recipe, providing context for your meal.

    Picnic, by DeeDee Stovel
    This cookbook includes 125 recipes to choose from, organized into 29 menus created with each of the four seasons in mind. Even the pickiest of eaters will find something to pique their palate! Full menus include Champagne Tea Picnic, Moonlight on a Mountaintop Picnic, Cross-Country Ski Picnic, and a whole bunch more.

    A Moveable Feast, by Katy Holder
    Taking its name from Hemingway’s memoir A Moveable Feast, this cookbook literally offers a feast on the move. Written by food stylist Katy Holder, it features idyllic bite-sized delights like Pumpkin and Cheddar Muffins, Summer Vegetable Tartlets, Prawn Cakes, and many more. Main course to dessert ideas included!

    The Ultimate Guide to Picnic Foodsby Martha Stephenson
    Life might not always be a picnic, but the simple and delicious recipes in The Ultimate Guide to Picnic Foods make life a little bit easier. The book includes easy-to-transport recipes for classics like egg salad or spiced nuts, as well as some less obvious choices like Macadamia Nut Pesto or Chia Seed Pudding.

    The Outdoor Table, by April McKinney
    As the old saying goes, “Don’t put all your eggs in one basket.” When it comes to cooking outside, don’t put all your outdoor cooking skills just in the picnic basket! With all the knowledge included here about meals to enjoy in nature, use this book to bring those skills to BBQs, porches, and even tailgates. Each recipe comes with cute little symbols that mark where the recipe can best be presented.

    The post 7 Picnic Cookbooks That’ll Help You Achieve the Ultimate Park Spread appeared first on Barnes & Noble Reads.

  • Madina Papadopoulos 7:45 pm on 2017/05/30 Permalink
    Tags: , , let's eat, summer eats   

    5 Inspiring Summer Cookbooks 

    Though summer won’t officially hit until June 20, to our minds Memorial Day marks the start of the season, with its warmth, its gatherings, and its flavors. Hot dogs, barbecue, and pies fill our bellies starting on the last Monday in May. Here are five great cookbooks to help you celebrate the start of the season of sparklers and barbecue.

    The Great American Hot Dog Book, by Becky Mercuri
    The humble hot dog may just be the most recognizably American of all foods, and definitely a staple at summer parties. But hot dogs don’t have to be plain and simple, as evidenced by Becky Mercuri’s book, featuring countless hot dog recipes from all corners of the country. No matter how you like your dog, Mercuri has got you covered with detailed recipes from Cincinnati Chili to Greek Style.

    Franklin Barbecue, by Aaron Franklin and Jordan Mackay
    Summer just isn’t complete without barbecue, and for the ultimate guide on that, one need look no further than Aaron Franklin and Jordan Mackay’s New York Times bestselling book on the subject. Franklin and his wife opened their Austin eatery, Franklin Barbecue, in a trailer in 2009. It was so popular they established a brick and mortar in 2011, which is considered one of the city’s (and therefore the country’s) best barbecue restaurants. But newbies to the pit need not be intimidated—this book is written so that even first-timers can follow along.

    Generous Vegetarian Meals for Any Eater and Every Appetite, by Sarah Copeland, Yunhee Kim
    To balance all the grilling and barbecuing that fills out summer festivities, here’s a vegetarian cookbook sure to satiate even the fiercest of appetites. Dishes like Angel Hair Lentils with Oyster Mushrooms and Spring Vegetable Paella are so alluring, even the carnivores will be asking for a bite.

    Chef Ronaldo’s Sabores de Cuba, by Ronaldo Linares
    This appetizing cookbook was written by former U.S. Marine and current executive chef at Martino’s Cuban Restaurant Ronaldo Linares. Following the standards put out by the American Diabetes Association, this bilingual cookbook reinvents traditional recipes without spoonfuls of sugar. For your next seasonal get together, look out for Roasted Chicken in Mojo Citrus Sauce.

    Art of the Pie, by Kate McDermott
    The best meals end with dessert, so this list closes with a dessert cookbook. James Beard Nominee Kate McDermott entices palates with Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life. Since the saying goes, “As American as Apple Pie,” chapter three of this book is titled, “The Quintessential Apple Pie.” In it McDermott teaches readers how to make a scrumptious apple pie, sharing a recipe and technique you’ll go back to again and again.

    The post 5 Inspiring Summer Cookbooks appeared first on Barnes & Noble Reads.

  • Madina Papadopoulos 4:15 pm on 2017/05/09 Permalink
    Tags: , let's eat, , Spring ', vegetables   

    8 Cookbooks to Celebrate the Fresh Flavors of Spring 

    Autumn is often referred to as the season of plenty, but with all the fresh vegetables in season from March through June, spring is a contender for that title. It’s a great time to take advantage of all the fresh produce the season has to offer, complete with sunny trips to the farmers’ markets and home-cooked meals enjoyed outdoors among the blooming flowers. Here are eight cookbooks that capture the captivating flavors of spring.

    Chez Panisse Vegetables, by Alice Waters
    The famous eatery west coast eatery Chez Panisse is cited as one of the 10 Restaurants that Changed America. When it opened in Berkeley in 1971, it was a trailblazer of the now common trend of local and seasonal cooking. Chef Alice Waters’ vegetables at Chez Panisse are a thing of legend, and anyone trying to elevate their veggie game should absolutely pick up this book.

    The Working Class Foodies Cookbook: 100 Delicious Seasonal and Organic Recipes for Under $8 per Person, by Rebecca Lando
    From Working Class Foodies vlogger Rebecca Lando comes a cookbook by the same name and with the same spunky tone and simple recipes. Written with the efficiency millennials are known for, Lando’s book features recipes that are at once seasonal and accessible, organic yet affordable, healthy but delicious. Flip to the salad section and check out the Thirty-Second Tomato Salad, perfect to make in the merry month of May.

    The Beekman 1802 Heirloom Vegetable Cookbook: 100 Delicious Heritage Recipes from the Farm and Garden, by Brent Ridge, Josh Kilmer-Purcell, and Sandy Gluck
    City mouse goes full on country mouse in this tale of two men who leave the urban jungle for a rural goat farm. Along with tales of their transition, they share 100 fantastic veggie-based recipes for every season. The spring section includes dishes such as Spring Pea Soup, Deep Fried Baby Artichokes, and Radishes with Sorrel Butter, to name a few.

    The Italian Vegetable Cookbook: 200 Favorite Recipes for Anitpasti, Soups, Pasta, Main Dishes, and Desserts, by Michele Scicolone
    Italian food isn’t all about pizza, pasta, and pepperoni (though those are all amazing). As evidenced in Michele Scicolone’s cookbook, there are hundreds of appetizing Italian recipes that are very veggie. Start the meal with Stuffed Zucchini Flowers and Truffle Parmesan Puffs, then move on to a main course of Risotto with Pears and Gorgonzola. Finish the meal with fruit-based desserts like Plum Crostata or Rustic Fruit Focaccia.

    Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals, by Ali Maffucci
    Veggies can be delicious, but when you spiralize them they turn into delightful fun as well. This cookbook is so entertaining, readers will literally spiral out of control trying all the recipes. With spaghetti made with zucchini, shoestring fries with jicama, and pho with daikon, every pages is oodles (and noodles) of fun!

    Plenty: Vibrant Recipes from London’s Ottolenghi, by Yotam Ottolenghi
    Many vegetable recipes tend to veer toward side dishes, but that is not the case when it comes to the creations of renowned chef and restaurateur Yotam Ottolenghi. Based off his series The New Vegetarian, created for the Guardian’s magazine, this cookbook features delectable recipes that put vegetables front and center. With recipes for Stuffed Portobello with Melting Taleggio and Caramelized Fennel with Goat Cheese, a vegetarian dinner becomes a true feast of plenty.

    Spring, by Skye Gyngell and Andy Sewell
    Written by British Vogue food writer and Michelin starred chef and restaurateur Skye Gyngell, this cookbook is a beautiful spread of dishes, images, and words. Gyngell wrote it alongside the opening of her London restaurant (also named Spring). An ode to the season, this is a book for the seasoned cook. It features upscale and intricate recipes, like the divine Guinea Fowl with Farro and Poached Radishes.

    Six Seasons: A New Way with Vegetables, by Joshua McFadden and Martha Holmberg
    While technically there are four seasons, when it comes to seasonal cooking, Joshua McFadden breaks them down into six in his debut cookbook. This book features both stunning illustrations and pictures, and the recipes taste as good as they look. The book kicks off with a spring filled with artichokes, leeks, and lettuce. McFadden’s first novel is so satisfying, readers will be asking for seconds.

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