Apples of Uncommon Character: 123 heirlooms, modern classics, and little-known wonders, by Rowan Jacobsen; photography by Clare Barboza. New York: Bloomsbury USA, 2014. 311 pages, color illustrations. (F) SB363.3.A1 J33 2014
Contents: Summer apples -- Dessert apples -- Bakers and saucers -- Keepers -- Cider fruit -- Oddballs -- Recipes -- Glossary.
Apples of North America: 192 exceptional varieties for gardeners, growers and cooks, by Tom Burford. Portland, OR: Timber Press, 2013. 300 pages, color illustrations. (F) SB363.3.A1 B87 2013
Contents: Apple varieties A to Z -- The orchard primer -- Planning and designing an orchard -- Planting and cultural management -- Propagation -- Apple products -- Recommended uses of apple varieties.
Features photos of heirloom and modern apples, ways to identify each one, details of cultivation, distinguishing characteristics and common uses of each as fresh fruit, juice, and when dried.
Art of Fermentation: an in-depth exploration of essential concepts and processes from around the world, by Sandor Ellix Katz. White River Junction, Vt.: Chelsea Green Pub., c2012. 498 pages, illustrations, (some color.) (F) TP371.44 .K369 2012
Contents: Fermentation as a Coevolutionary Force -- Practical Benefits of Fermentation -- Basic Concepts and Equipment -- Fermenting Sugars into Alcohol: Meads, Wines, and Ciders -- Fermenting Vegetables (and Some Fruits Too) -- Fermenting Sour Tonic Beverages -- Fermenting Milk -- Fermenting Grains and Starchy Tubers -- Fermenting Beers and Other Grain-Based Alcoholic Beverages -- Growing Mold Cultures -- Fermenting Beans, Seeds, and Nuts -- Fermenting Meat, Fish, and Eggs -- Considerations for Commercial Enterprises -- Non-Food Applications of Fermentation -- Epilogue: A Cultural Revivalist Manifesto.
Best Recipes from the Backs of Boxes, Bottles, Cans, and Jars, by Ceil Dyer. New York: Galahad Books, 1993, c1982. 589 pages, illustrations. (F) TX715 .D97723 1993.
One of the most useful and comprehensive cookbooks available. Gathers recipes so good that sales were enhanced by their inclusion in the product packaging. Not just for nostalgia for the past, but for recipes that make foods to be savored today.
Beyond Burlap: Idaho's famous potato recipes, by the Junior League of Boise. Boise, ID: Junior League of Boise, ©1997. 223 pages. (F) TX803.P8 B48 1997
A cookbook devoted to one central ingredient has the space and time to offer both classic and country preparations, and this nicely fulfills that promise.
Complete Book of Home Preserving: 400 delicious and creative recipes for today, edited by Judi Kingry and Lauren Devine. Toronto: R. Rose, 2006. 448 pages, [32] p. of plates: illustrations, (some color.) (F) TX601 .C639 2006
Contents: Home canning equipment -- Getting started -- Soft spreads -- Fabulous fruits -- Salsa, relish and chutney -- Condiments -- Perfect pickles -- Tomatoes -- Pressure canning: low-acid foods -- The art and science of home food preservation -- Altitude -- Home canning problem solver -- Produce purchase guide.
“Summary note: Features four hundred recipes for salsas, savory sauces, chutneys, pickles, relishes, jams, jellies, and fruit spreads, including instructions for beginners and tips for experienced cooks.”
Compleat Squash : a passionate grower's guide to pumpkins, squash, and gourds, by Amy Goldman; photographs by Victor Schrager. New York: Artisan, c2004. 214 pages, color illustrations. (F) SB347 .G65 2004q
From saving seeds to hand pollination, this volume details the cultivation and use of a broad range of the squash family.
Eggs : a Global History, by Diane Toops. London: Reaktion Books, 2014. 160 pages, illustrations (chiefly color.) (F) TX745 .T66 2014.
Contents: What is more perfect than an egg? - The history of eggs - No eggs, no cuisine - Bringing eggs to market or handle with care - Which came first, the chicken or the egg? - Hatching the world from an egg - Recipes.
The cultural significance of eggs is traced on a global basis and throughout history -- and then eggs as an ingredient are dealt with through an interesting array of recipes.
Entenmann’s Big Book of Baking, [edited by Kathleen Robbins]. Bath, UK : Parragon, 2011, 320 pages, color illustrations. (F) TX763 .E58 2011.
"Presents a collection of recipes for such baked goods as donuts, crumb cakes, brownies, cookies, pies, and party cakes" - Catalog record. Recipes sometimes include a ready-made Entenmann product in this handsome book with full color life-size photographic illustrations.
Gluten-Free Bible Lincolnwood, IL: Publications International, Ltd., c2013. 320 pages, color illustrations. (F) RM237.86 .G587 2013
Contents: Understanding gluten -- Gluten-free nutrition -- The gluten-free kitchen -- Gluten-free baking -- Gluten-free kids -- Dairy-free and gluten-free -- Breakfast bliss -- Bread basket -- Sensational starters -- Lunches & light meals -- Everyday dinners -- On the side -- Family favorites -- Sweet treats -- Snack time -- Kiddie creations -- Allergy-free fare.
The Heirloom Tomato: from Garden to Table : recipes, portraits, and history of the world’s most beautiful fruit, by Amy Goldman. New York: Macmillan, 2008. 258 p. (F) TX803.T6 G65 2008.
Contents: Growing tomatoes -- About tomatoes -- The portraits -- Recipes -- Seed sources -- Advocacy groups. “Summary note: Looks at varieties of tomatoes - their botany, cultural background, and history, and includes recipes for main dishes, soups, sandwiches, and desserts that feature tomatoes." Catalog Record.
Hoosier Mama Book of Pie: deluxe recipes, by Paula Haney with Allison Scott. Chicago?]: Midway, is an imprint of Agate Publishing, [2013]. 351 pages: color illustrations. (F) TX773 .H256 2013.
“Summary note: A guide to making pie from the founder of Chicago’s nationally celebrated Hoosier Mama Pie Company. Includes recipes, tips, pie history, and illustrations." Catalog record.
In a Nutshell: cooking and baking with nuts and seeds, by Cara Tannenbaum and Andrea Tutunjian; photography by Gentl & Hyers/Edge. New York: W.W. Norton & Company, [2014]. 384 pages: color illustrations. (F) TX814 .T36 2014.
Contents: Nibbles -- Dip it -- Little bites -- Morning glory -- In the soup, on the salad -- Greens, beans, and grains -- Saucing it up -- Noodles and nuts -- Family style -- Meatless mains -- Sweet grand finale.
Melons: for the passionate grower, by Amy Goldman; photographs by Victor Schrager. New York: Artisan, c2002. 176 pages, illustrations, (chiefly color.) (F) SB379.M44 G65 2002
Contents: A Garden of Delights -- Harvesting Ripe Melons -- How to Grow Melons -- Saving Heirloom Seeds -- Hand Pollination -- A Taste of Melon -- A Proud Heritage.
“Acclaimed gardener Amy Goldman … is a dedicated seed saver working to preserve fast-disappearing varieties of heirloom melons. Her book is a celebration of the speckled, bumpy, oh-so-sweet world of the melon--from Minnesota Midget and Georgia Rattlesnake to Ali Baba and Sweet Siberian. Here she profiles more than one hundred varieties, each showcased in a full-color photographic still life recalling eighteenth- and nineteenth-century botanical paintings and engravings. Goldman also offers expert advice on cultivating and selecting your own melons, as well as the rudiments of seed saving.” Publishers description, Catalog record.
Muffins : sixty sweet and savory recipes-- from old favorites to new, by Elizabeth Alston ; illustrations by Sally Sturman. New York : C.N. Potter : Distributed by Crown Publishers, ©1985 90 pages, illustrations. (F) TX769 .A49 1985,
"Shares recipes for breakfast, tea, savory, dinner, English, and diet muffins, as well as preserves and butters, and provides advice on baking muffins" - Catalog record.
Mushroom : a Global History, by Cynthia D. Bertelsen. London: Reaktion Books, 2013. 160 pages, illustrations, (chiefly color.) (F) QK617 .B477 2013
Both the cultural and culinary place of mushrooms is detailed here.
Nuts : a Global History, by Ken Albala. London: Reaktion Books, 2014. 128 pages, illustrations (chiefly color.) (F) TX814 .A43 2014
Contents: What is a nut? -- Nuts to chew -- Nuts in cooking -- Nuts familiar and exotic -- Nuts in sweets, snacks and junk food -- The modern industry -- Recipes.
Once a key food of the hunter-gathers in the misty antiquity of food sourcing on this earth, nuts remain both culturally significant band important in numerous modern cuisines.
Seasons of the Vineyard : celebrations and recipes from the Robert Mondavi Winery, by Robert Mondavi, Margrit Biever Mondavi, and Carolyn Dille; photographs by Roberto Soncin Gerometta, Michael Skott, Simon Metz; illustrations by Margrit Biever Mondavi. New York: Simon & Schuster, c1996. 224 p., color illustrations. (F) TX714 .M662 1996
“This volume provides recipes for more than 100 glorious dishes from the Mondavi family, the Vineyard Room chefs, and the great culinary talents who have cooked at the winery… The Mondavis live the time-honored traditions that value family and community, with food and wine as partners that contribute to well-being and happiness. The menus and more than 100 recipes in this book, beautifully illustrated by more than 75 photographs, are arranged according to season and use ingredients at the peak of their flavor.” Publisher’s summary, Catalog record.
Shroom: Mind-Bendingly Good Recipes for Cultivated and Wild Mushrooms, by Becky Selengut ;; photography by Clare Barboza. Kansas City, MO: Andrews McMeel Publishing, [2014]. 205 pages, color illustrations. (F) TX804 .S45 2014
“Explores … 15 types of mushrooms, including detailed how-to's on everything home cooks need to know to create 75 inventive, internationally-flavored mushroom dishes.” Catalog record.
Stillroom Cookery: the art of preserving foods naturally, with recipes, menus, and metric measures, by Grace Firth; illustrations by Lynn Dudak. McLean, VA: EPM Publications, ©1977. 279 pages, illustrations. (F) TX652 .F49
Both for the light this volume sheds on a time when vinegar, yeast, and all manner of sour and sweet pickles were of necessity made at home, and for its practical and clear recipes and instructions for still doing this today, Stillroom Cookery is a treasure for both cultural awareness and as a source of good if seldom home-made foods.
The Ultimate Pizza : the World’s Favorite Pizza Recipes--from Deep Dish to Dessert, by Pasquale Bruno, Jr Chicago : Contemporary Books, ©1995. 164 pages. (F) TX770.P58 B78 1995.
A highly usable combination of so many recipes along with compelling accounts of the history and many variations of pizza in the U.S. and over the world.
