New Arrivals · Cooking

July 18, 2019
These titles were recently added to the collection of the Public Library of Cincinnati and Hamilton County.

Dairy-free keto cooking : a nutritional approach to restoring health and wellness with 160 squeaky-clean low-carb, high-fat recipes

July 17, 2019
Holley, Kyndra, author.
Las Vegas : Victory Belt Publishing Inc., 2019.
432 pages : color illustrations ; 25 cm
Includes indexes.
Dairy-Free Keto Cooking features something for everyone. If you suffer from dairy intolerances or food allergies, this is the book for you. If you are someone who just loves easy to make, delicious food, then this book is for you. Kyndra has truly thought of everything, including suggestions for adding or reintroducing dairy for all the cheese loving, quesophiles.-- Amazon

An invitation to Indian cooking

July 17, 2019
Jaffrey, Madhur.
New York : Knopf, 2018.
284, xv. pages : illustrations ; 24 cm
Includes index.
Soups & appetizers -- Meat -- Chicken, other birds, & eggs -- Fish & shellfish -- Summer cooking & barbecued foods -- Vegetables -- Rice -- Dals -- Chutneys, pickles, & other relishes -- Breads -- Desserts with a note on tea -- And to end, would you care for a paan?
Presents recipes for Indian cuisine, including recommendations for menus, utensils, and retail shops throughout the United States that supply Indian ingredients.

Andalusia : recipes from Seville and beyond

July 16, 2019
Pizarro, José, author.
©2019
253 pages : color illustrations ; 26 cm
Includes index.
Meat -- Fish -- Vegetables -- Desserts -- Andalusian menus -- Places to eat.
"Bordering Spain's southern coast, Andalusia is a place where the past and modernity blend together to form a rather magical destination. From sandy beaches to amazing architecture, buzzing tapas bars and flamenco dancers, it's full of passion. Not just a feast for the eyes, Andalusia is also a food-lovers paradise, and Andalusia, award-winning chef José Pizarro takes readers on a journey through it's most delicious dishes. Blessed with land that produces magnificent wild mushrooms, delicious Jabugo ham, and some of the world's best olive oil and seafood, you'll be spoilt for choice. Many of the dishes go back to Moorish times - or earlier - and each of the eight provinces has their own special dish. Try your hand at Pork loin with pear and hazelnuts, Shrimp baked in salt with mango, chilli, coriander salsa, and a rather boozy Barbary fig margarita. Written in José's signature fuss-free style, this is genuine, bold-tasting Spanish food, easily made at home. Andalusia is all about simple pleasures: a glass of wine or sherry, a piece of cheese or ham, and good company. And that's all you need to make yourself happy. It's all about the freshness, the quality and the diversity of the produce. Set to the backdrop of beautiful location shots, Andalusia is a must for anyone who loves authentic, simple Spanish food."--Amazon.com.

Taste of home cook it quick : all-time family classics in 10, 20 & 30 minutes

July 15, 2019
Milwaukee, WI : Taste of Home, RDA Enthusiast Brands, LLC, ©2019.
448 pages : color illustrations ; 24 cm
Includes index.
10 minutes -- 20 minutes -- 30 minutes -- 45 minutes -- 60 minutes -- Planned overs -- Odds & ends.
Ten minutes to dinner? Turn to the "10-Minute Recipes" tab for dozens of ultra-easy ideas. Want to eat in a half-hour? Flip to the "30-Minute Entrees" section and you'll fine more than 50 favorites to choose from. What could be easier of faster? Save time and settle in for a family dinner every night of the week with these sensational dishes made fast for today's busy lifestyle. With Taste of Home Cook It Quick, you're always ready to share a meal and make memories at your table.

Meals that heal : 100+ everyday anti-inflammatory recipes in 30 minutes or less : gut health, brain health, cancer prevention, heart health

July 15, 2019
Williams, Carolyn, 1976- author.
©2019
317 pages : color illustrations ; 23 cm
Healing your body -- Staples -- Breakfast -- Lunch -- Poultry & meat -- Fish & shellfish -- Meatless mains -- Sides -- Snacks & drinks -- Menus for healing.

The vegan Instant Pot cookbook : wholesome, indulgent plant-based recipes

July 12, 2019
Vora, Nisha, author.
©2019
320 pages : color illustrations ; 24 cm
Includes index.
Pantry basics, sauces, and dips -- Breakfasts -- Satisfying sides -- Vegetables -- Comfort food favorites -- Soups, stews, and curries -- Desserts.
"With food and photos as vivid, joyous, and wholesome as the title of her popular cooking blog--Rainbow Plant Life--suggests, Nisha Vora shares nourishing recipes with her loyal followers daily. Now, in her debut cookbook, she makes healthy, delicious everyday cooking a snap with more than 90 nutritious (and colorful!) recipes you can make easily with the magic of an Instant Pot pressure cooker. With a comprehensive primer to the machine and all its functions, you, too, can taste the rainbow with a full repertoire of vegan dishes. Start the day with Nisha's Homemade Coconut Yogurt or Breakfast Enchilada Casserole, then move on to hearty mains like Miso Mushroom Risotto, and even decadent desserts including Double Fudge Chocolate Cake and Red Wine-Poached Pears. The Vegan Instant Pot Cookbook will quickly become a go-to source of inspiration in your kitchen." --Amazon.com.

Hungry : eating, road-tripping, and risking it all with the greatest chef in the world

July 11, 2019
Gordinier, Jeff, author.
New York : Tim Duggan Books, [2019]
230 pages : illustrations ; 22 cm
"A food critic chronicles four years spent traveling with renowned chef Rene Redzepi in search of the most tantalizing flavors the world has to offer. Hungry is a book about not only the hunger for food, but for risk, for reinvention, for creative breakthroughs, and for connection. Feeling stuck in his work and home life, writer Jeff Gordinier happened into a fateful meeting with Danish chef Rene Redzepi, whose restaurant, Noma, has been called the best in the world. A restless perfectionist, Redzepi was at the top of his game but was looking to tear it all down, to shutter his restaurant and set out for new places, flavors, and recipes. This is the story of the subsequent four years of globe-trotting culinary adventure, with Gordinier joining Redzepi as his Sancho Panza. In the jungle of the Yucatan peninsula, Redzepi and his comrades go off-road in search of the perfect taco and the secrets of mole. In idyllic Sydney, they forage for sea rocket and wild celery on surf-lashed beaches. On a boat in the Arctic Circle, a lone fisherman guides them to what may or may not be his secret cache of the world's finest sea urchins. And back in Copenhagen, the quiet canal-lined city where Redzepi started it all, he plans the resurrection of his restaurant on the unlikely site of a garbage-filled empty lot. Along the way, readers meet Redzepi's merry band of friends and collaborators, including acclaimed chefs such as Danny Bowien, Kylie Kwong, Rosio Sanchez, David Chang, and Enrique Olvera. Hungry is a memoir, a travelogue, a portrait of a chef, and a chronicle of the moment when daredevil cooking became the most exciting and groundbreaking form of artistry"-- Provided by publisher.

Burn the ice : the American culinary revolution and its end

July 11, 2019
Alexander, Kevin (Food writer), author.
New York : Penguin Press, [2019]
371 pages : illustrations ; 25 cm
"James Beard Award-winning food journalist Kevin Alexander traces an exhilarating golden age in American dining. Over the past decade, Kevin Alexander saw American dining turned on its head. Starting in 2006, the food world underwent a transformation as the established gatekeepers of American culinary creativity in New York City and the Bay Area were forced to contend with Portland, Oregon. Its new, no-holds-barred, casual fine-dining style became a template for other cities, and a culinary revolution swept across America. Traditional raven shops opened in Oklahoma City. Craft cocktail speakeasies appeared in Boise. Poke bowls sprung up in Omaha. Entire neighborhoods, like Williamsburg in Brooklyn, and cities like Austin, were suddenly unrecognizable to long-term residents, their names becoming shorthand for the so-called hipster movement. At the same time, new media companies such as Eater and Serious Eats launched to chronicle and cater to this developing scene, transforming nascent star chefs into proper celebrities. Emerging culinary television hosts like Anthony Bourdain inspired a generation to use food as the lens for different cultures. It seemed, for a moment, like a glorious belle epoque of eating and drinking in America. And then it was over. To tell this story, Alexander journeys through the travails and triumphs of a number of key chefs, bartenders, and activists, as well as restaurants and neighborhoods whose fortunes were made during this veritable gold rush--including Gabriel Rucker, an originator of the 2006 Portland restaurant scene; Tom Colicchio of Gramercy Tavern and Top Chef fame; as well as hugely influential figures, such as André Prince Jeffries of Prince's Hot Chicken Shack in Nashville; and Carolina barbecue pitmaster Rodney Scott. He writes with rare energy, telling a distinctly American story, at once timeless and cutting-edge, about unbridled creativity and ravenous ambition. To "burn the ice" means to melt down whatever remains in a kitchen's ice machine at the end of the night. Or, at the bar, to melt the ice if someone has broken a glass in the well. It is both an end and a beginning. It is the firsthand story of a revolution in how Americans eat and drink."--Dust jacket.

Tea-vitalize : cold-brew teas and herbal infusions to refresh and rejuvenate

July 11, 2019
Kirk, Mimi, 1938- author.
New York, NY : The Countryman Press, a division of W. W. Norton & Company Independent Publishers Since 1923, [2019]
192 pages : color illustrations ; 23 cm
Includes index.

Vegan Richa's everyday kitchen : epic anytime recipes with a world of flavor

July 11, 2019
Hingle, Richa, author.
Woodstock, Virginia : Vegan Heritage Press, 2017.
xv, 271 pages : color illustrations ; 26 cm
Includes indexes.
Peanut butter & coconut -- Sweet & sour -- Masala & saag -- Buffalo & firecracker -- Burgers -- Bowls & hands -- Deep-dishing -- Breakfast for lunch -- On a sweet note -- Everyday basics -- My everyday kitchen.
"By the author of the bestselling Vegan Richa's Indian Kitchen. In her second book, bestselling author Richa Hingle applies her culinary skills to international comfort foods. These unique recipes are easy to make and have an astonishing depth of flavor"-- Provided by publisher.

The "I love my air fryer" gluten-free recipe book : from lemon blueberry muffins to Mediterranean short ribs, 175 easy and delicious gluten-free recipes

July 11, 2019
Fagone, Michelle, author.
New York : Adams Media, 2019.
223 pages : color illustrations ; 23 cm
Includes index.
It's no secret why the air fryer is the hottest new kitchen appliance, it offers a quick and healthy cooking option for busy families, and its convection power makes it easy to cook a wide range of foods from steak to tofu, bacon to vegetables, and even desserts. And as the "I Love My Air Fryer" Gluten-Free Recipe Book demonstrates, it's even perfect for those following a gluten-free diet! Featuring 175 gluten-free recipes, with photographs included throughout, this cookbook is a must-have for air fryer fans with celiac disease, gluten intolerance, wheat allergies, or those who simply enjoy a gluten-free diet to improve their overall health! Learn how to make satisfying, whole-food dishes for every meal from breakfast to dinner, appetizers, to side dishes and desserts, plus great snacks. Discover how easy and delicious it is to follow a gluten-free diet thanks to an air fryer with "I Love My Air Fryer" Gluten-Free Recipe Book! --Publisher.

Plantain cookbook

July 11, 2019
Makanjuola, Tomi, author.
©2018
100 pages : color illustrations ; 26 cm
"40+ vegan recipes"--Cover.
A bold, bright and beautiful cookbook bursting with plantain-infused recipes that are delicious as they are innovative. Includes breakfast recipes, snacks, main meals, desserts & bakes.

Queso! : regional recipes for the world's favorite chile-cheese dip

July 3, 2019
Fain, Lisa, author.
California : Ten Speed Press, [2017]
136 pages ; 22 cm
Chile con Queso, The Early Years -- Tex-Mex Classics -- On the Border -- Quirky Quesos -- Queso in the Wild -- Accompaniments.
"A fun, full-color look at everyone's favorite cheese dip, with history, tips, facts, and 50 recipes from beloved food blogger Lisa Fain, "the Homesick Texan." Queso (aka chile con queso) is a spicy, cheesy, comforting cult favorite that has long been a delicious addition to any party, barbecue, or family gathering. This appealing and accessible book features a mix of down-home standards and contemporary updates, from historical, regional, and Mexican quesos to vegan and dessert quesos, including Chile Verde Con Queso, Squash Blossom Queso Fundido, Fajita Queso, Cactus and Corn Queso Poblano, Frito Salad with Queso Dressing, Pulled Pork Queso Blanco, and Sausage Queso Biscuits. Whether you're relaxing with friends, having a few people over to watch the football game, or entertaining a hungry crowd, queso is the perfect party food for good times"-- Provided by publisher.

Keto passport : energy-boosting, fat-burning, low-carb cuisine from across the globe

July 3, 2019
McGowan, Layla, author.
[Manhattan Beach, CA] : Bradventures LLC, [2019]
xv, 318 pages : color illustrations, maps ; 24 cm
Includes index.

Piatti : plates and platters for sharing, inspired by Italy

July 1, 2019
Adimando, Stacy, author.
San Francisco,California : Chronicle Books, [2019]
223 pages : color illustrations ; 27 cm
Includes index.
Inspirazione -- A few antipasti guidelines -- Antipasti building blocks -- Winter -- Spring -- Summer -- Fall.
"Executive editor of Saveur Stacy Adimando combines her Italian heritage and tradition of serving abundant spreads to create 75 recipes for generous plates and platters meant for grazing. Organized by season and ranging in size from starting bites, such as Grilled Bacon-Wrapped Leeks with Honey Glaze and Shaved Fennel Salad with Sweet Peas and Avocado, to main courses, such as Crispy Pork Ribs with Herb Sauce and Seared Shrimp with Braised Savoy Cabbage, these are generous dishes to serve to family and friends for gatherings large and small. Filled with advice on how to plate and pair dishes for a range of occasions, this visually stunning book, with distinctive binding featuring a partially exposed spine, imparts what many cooks of Italy seem born knowing: the secrets to pulling off an impressive feast, without formality or fussiness, but with love, ease, and elegance."--Provided by publisher.

Dappled : baking recipes for fruit lovers

June 26, 2019
Rucker, Nicole, author.
New York : Avery, an imprint of Penguin Random House, [2019]
255 pages : color illustrations ; 25 cm
Includes index.
How to choose fruit -- Fruit for breakfast and brunch -- Cookies and bars -- Dessert cakes, puddings, cobblers, and crisps -- Pies, tarts, and galettes -- Ice creams and sorbets -- Sugared, salted, and preserved -- Pantry recipes.
"Fresh fruit-based desserts from beloved Los Angeles pastry chef and restaurateur Nicole Rucker"-- Provided by publisher.

Family : new vegetarian comfort food to nourish every day

June 24, 2019
McKinnon, Hetty, author.
New York : Prestel Publishing, 2019.
284 pages : color illustrations ; 29 cm
Originally published by Pan Macmillan Australia Pty Limited, 2018.
Includes index.
New family classics -- How to eat green, together -- The family pantry -- Midweek cheats -- The magic of beans -- Compost' vegetable stock -- Recipe notes -- Salad days -- Soupy salads -- Pasta night -- Great bakes -- Asian roots -- The good egg -- Sweet talking.

Escoffier : le guide culinaire

June 24, 2019
Escoffier, A. (Auguste), 1846-1935.
©2011
xxvi, 646 pages ; 26 cm
Translation of: Le guide culinaire.
"Forewords by Heston Blumenthal and Dr. Tim Ryan" -- front cover.
Sauces -- Garnishes -- Soups -- Hors-D'oeuvre -- Eggs -- Fish -- Releves and entrees of butchers' meat -- Releves and entrees of poultry -- Releves and entrees of game -- Composite entrees -- Cold preparations -- Roasts -- Vegetables and farinaceous products -- Sweets, puddings and desserts -- Ices -- Savouries -- Poached fruits, jams and drinks.
Offers a reference for modern French cuisine with over five thousand brief recipes, including appetizers, meats, vegetables, desserts, and drinks.

Fix-it and forget-it slow cooker freezer meals : 150 make-ahead meals to save you time and money

June 21, 2019
Comerford, Hope, author.
©2018
343 pages : color illustrations ; 23 cm.
Includes index.
Welcome to fix-it and forget-it freezer meals -- How does this book work? -- A guide to freezer meals -- Freezing tips -- Choosing a slow cooker -- Slow cooking tips and tricks and other things you may not know -- Breakfast -- Chicken & turkey main dishes -- Beef main dishes -- Pork main dishes -- Meatless & seafood main dishes -- Soups, stews & chilis -- Metric equivalent measurements -- Recipe and ingredient index -- About the author.
Imagine not having to think about what to make for dinner, not having to stop at the store for supplies, not even having to wake up extra early to prep everything for the slow cooker... Doesn't that sound nice? If you can set aside one afternoon a month to prep meals, this dream could be your reality. In this book you'll find twelve recipes for every month, plus a handful of extras, complete with a shopping list to make your job even simpler. For twelve dinners every month, all you'll have to do is grab the meal from the freezer, pour it in the slow cooker, and hit 'start.' What about the other nights? Don't worry, you'll have leftovers! Or you can prep some extra recipes from one of the other months. Hope Comerford has selected the best freezer meals from home cooks across the country and can't wait to share them with you. She'll also give you tips on how to store the meals in your freezer and what size slow cooker to purchase, and suggestions for easy prep and cleanup. Find delicious, family-friendly recipes such as: honey baked chicken, cider beef stew, white bean chili, maple-glazed turkey breast, harvest pot roast, and many more!

Not your mother's slow cooker cookbook

June 21, 2019
Hensperger, Beth, author.
Beverly, Massachusetts : Harvard Common Press, 2016.
588 pages ; 23 cm
Includes index.
Cooking in slow motion -- From the porridge pot -- The slow cooker soup pot -- Slow-cooked side dishes, vegetable stews, and stuffings -- Rice and other grains -- Not-from-the-slow cooker accompaniments -- The new-fashioned bean pot -- The wonderful world of chili -- BBQ sandwiches -- Savory sauces, pizza, and pasta casseroles -- Poultry, game birds, and rabbit -- Beef, veal, and venison -- Pork and lamb -- Ribs and wings -- Fish and shellfish -- Brunch -- Drinks and dips -- Slow cooker puddings, cakes, and breads -- Fruit desserts, sauces, and compotes -- Fruit butters, jams, and chutneys.
Presents a collection of more than four hundred recipes for the slow cooker, with advice on cooking techniques and equipment and options for making a variety of dishes, including soups, stews, chilis, pasta, meat and vegetable main courses, and desserts.

The Peach Truck cookbook : 100 delicious recipes for all things peach

June 20, 2019
Rose, Jessica (Cookbook writer), author.
New York : Scribner, 2019.
284 pages : color illustrations ; 24 cm
Includes index.
Our story -- Breakfast -- Small bites -- Lunch -- Sides -- Supper -- Drinks -- Dessert -- Pantry.

DIY kombucha : sparkling homebrews made easy

June 18, 2019
Potter, Andrea, author.
Gabriola Island, BC, Canada : New Society Publishers, [2018]
x, 116 pages : color illustrations ; 23 cm.
An introduction to homebrewed sparkling beverages -- Kombucha -- Jun: the honey-loving scoby -- Water kefir -- Wild-fermented ginger beer; Fruit and herbal sodas -- Whey fermented drinks.
"The essential DIY book for fermented beverages. The author shows how to make kombucha and other fermented beverages from scratch, with basic equipment and ingredients, accessible terms and lots of visual references. She demystifies kombucha SCOBY, and thoroughly covers how to brew, flavor, control the fizz factor and care for the culture."-- Provided by publisher.

Ketofast cookbook : recipes for intermittent fasting and timed ketogenic meals from a world-class doctor and an internationally renowned chef

June 13, 2019
Mercola, Joseph, author.
Carlsbad, California : Hay House, Inc., [2019]
199 pages : color illustrations ; 24 cm
"Dr. Joseph Mercola, one of the world's foremost authorities on alternative health, joins with top chef Pete Evans for an illustrated guide to timing ketogenic meals for optimal health, weight loss, and more. Includes more than 100 delicious recipes to make ketogenic eating easy and enjoyable. You are what you eat -- or is it more that you are when you eat? Natural-health expert Dr. Joseph Mercola and top Australian chef Pete Evans share a firm belief that food can be medicine -- that what we eat offers us powerful tools to reshape our health. In their second co-authored cookbook, they explore the science behind intermittent fasting and the practice of timing ketogenic meals for maximum health benefits -- a unique combination of principles they call KetoFasting. Drawing on Dr. Mercola's expertise and visionary work in natural medicine, and Pete Evans's experience as an award-winning restaurateur, cookbook author, and TV chef, this book offers: * Insight into the history and cultural relevance of fasting * Guidance for a healthy ketogenic lifestyle * Strategies to boost your body's detox processes -- including a detailed guide to using sauna therapy for detoxing * Healthy supplements to support KetoFasting * Delicious recipes for soups, broths, snacks, and more -- all illustrated with mouthwatering full-color photographs shot in Pete Evans's own studio * And much more. Read on to learn how KetoFasting can help you lose weight, treat disease, and feel better than ever before." -- Provided by publisher.

Serious eater : a food lover's perilous quest for pizza and redemption

June 13, 2019
Levine, Ed, 1952- author.
©2019
xix, 264 pages ; 24 cm
Includes recipes.
James Beard Award-winning founder of Serious Eats Ed Levine finally tells the mouthwatering and heartstopping story of building--and almost losing--one of the most acclaimed and beloved food sites in the world. In 2005, Ed Levine was a freelance food writer with an unlikely dream: to control his own fate and create a different kind of food publication. He wanted to unearth the world's best bagels, the best burgers, the best hot dogs--the best of everything edible. To build something for people like him who took everything edible seriously, from the tasting menu at Per Se and omakase feasts at Nobu down to mass-market candy, fast food burgers, and instant ramen. Against all sane advice, he created a blog for $100 and called it...Serious Eats. The site quickly became a home for obsessives who didn't take themselves too seriously. Intrepid staffers feasted on every dumpling in Chinatown and sampled every item on In-N-Out's secret menu. Talented recipe developers like The Food Lab's J. Kenji López-Alt and Stella Parks, aka BraveTart, attracted cult followings. Even as Serious Eats became better-known--even beloved and respected--every day felt like it could be its last. Ed secured handshake deals from investors and would-be acquirers over lunch only to have them renege after dessert. He put his marriage, career, and relationships with friends and family at risk through his stubborn refusal to let his dream die. He prayed that the ride would never end. But if it did, that he would make it out alive. This is the moving story of making a glorious, weird, and wonderful dream come true. It's the story of one food obsessive who followed a passion to terrifying, thrilling, and mouthwatering places--and all the serious eats along the way.

Cook once eat all week : 26 weeks of gluten-free, affordable meal prep to preserve your time & sanity

June 13, 2019
Garcia, Cassy Joy, author.
©2019
400 pages : color illustrations ; 25 cm
Includes index.
Provides a meal prep system that minimizes the amount of time you'll spend cooking while delivering fresh and tasty meals. Includes 26 weeks' worth of dinners, each centered around one protein, one vegetable, and one starch.

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