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The 2017 James Beard Foundation Awards Gala is on May 1 in Chicago with host Jesse Tyler Ferguson, of ABC's award-winning TV show Modern Family. These awards are presented for excellence in cuisine, culinary writing and culinary education in the United States. The Foundation’s mission is to celebrate, nurture and honor chefs and other leaders making America's food culture more delicious, diverse and sustainable for everyone. The nominees represent the finest chefs, restaurants, journalists, cookbook authors and other food professionals across the United States. Be sure to check out the nominated cookbooks and travel around the world with these mouth-watering recipes.

Cover art for All Under Heaven Cover art for Appetites Cover art for Art of the Pie Cover art for Big Bad Breakfast Cover art for Breaking BreadsCover art for Central Cover art for Classic Koffman Cover art for Cooking for Jeffery Cover art for Cook's Science Cover art for Dandelion & Quince Cover art for Deep Run Roots Cover art for Dorie's Cookies Cover art for Eat in my Kitchen Cover art for The Elements of Pizza Cover art for Everything I Want to Eat Cover art for Food City Cover art for French Wine Cover art for I Taste Red Cover art for Land of Fish and Rice Cover art for The Middle Eastern Vegetarian Cookbook Cover art for Milk Made Cover art for My Two Souths Cover art for The Oxford Companion to Cheese Cover art for Pure Delicious Cover art for Skinnytaste Fast and Slow Cover art for Smuggler's Cove Cover art for Something to Food About Cover art for Spritz Cover art for A Square Meal Cover art for Taste and Technique Cover art for Taste of Persia Cover art for Victuals  Cover art for The Waldorf Astoria Bar Book Cover art for You Have it Made


 
 

Salted and Cured

posted by: April 17, 2017 - 7:00am

Cover art for Salted and CuredSeveral years ago, Jeffrey Roberts authored the Atlas of American Artisan Cheese. His atlas highlighted carefully crafted, locally made cheeses and their makers, who hoped to lure American consumers away from those weirdly orange “pasteurized processed cheese foods” at the big grocery stores. The movement he championed in that first book has succeeded in a big way — now even the grocery store chains offer extensive cheese departments that often stock locally made gourmet cheeses.

 

With the publication of Salted and Cured: Savoring the Culture, Heritage and Flavor of America's Preserved Meats, Roberts hopes to provide the same service for locally cured meats. This new book delves into the historical hows and whys of curing meats, then introduces readers to the contemporary farmers, chefs and even bloggers who are champions of naturally made, carefully crafted, cured meats.

 

Roberts’ book shows readers how unexpected things like weather conditions affected the history of meats: desert versus swamp makes a big difference in how you cure your meats. From tales of ancient China and Egypt to how Native Americans taught explorers to make jerky, and from Italian prosciutto to Jewish corned beef at your favorite deli, Roberts tracks down the origins of cured meats. In the process, he tells the story of the waves of immigrants that brought their food traditions with them when they came to America.

 

Like this year’s BC Reads selection, Eight Flavors by Sarah Lohman, Salted and Cured tells the story of America’s melting pot by looking at the ingredients various ethnic groups have brought to our kitchens. Fans of Mark Kurlansky’s Salt and the works of Michael Pollan should also enjoy this fascinating glimpse into food history and customs.

 


 
 

Cook Korean!

posted by: April 4, 2017 - 7:00am

Cover art for Cook Korean!Even novice chefs won’t be intimidated by Korean cooking thanks to Robin Ha’s inventive and colorful introduction to the basics behind this challenging cuisine. In Cook Korean!, Ha instructs the readers in a charming and unique graphic novel format containing recipes and ingredient profiles narrated by a lively character named Dengki.

 

Vibrant, humorous comics illustrate all the steps and ingredients necessary for 64 recipes. Her presentation is concise, with no more than two pages devoted to any one recipe. The book is divided into 10 sections with subjects ranging from snacks to street food to, of course, kimchi. Even those unfamiliar with Korean food have probably heard of kimchi, which Ha calls "an indispensable part of any Korean meal." This cookbook stands out from others because of the illustrations, but also because Ha shares cultural context in an introduction to each section, in addition to listing recipes.

 

Ha, a professional cartoonist and amateur chef, gained online popularity for her Tumblr, Banchan in Two Pages, a weekly comic with illustrated instructions on how to make specific Korean dishes. Ha spent more time drawing comics for Marvel than in the kitchen and is not a graduate of culinary school. She started cooking as an adult when friends asked her to cook Korean food for them. She wants you to know if she can cook Korean, so can you. "I know what it's like to be afraid of cooking, because I was like that most of my life," she says.

 

Meet Robin Ha at the Catonsville Branch tonight, April 4, at 6:30 p.m., where she will talk about her book, her art and her love of food. This program is just one of the many events scheduled for BC Reads: Eat Up!, BCPL’s month-long community discussion promoting reading and the arts.


 
 

The Superfun Times Vegan Holiday Cookbook

posted by: February 16, 2017 - 7:00am

The Superfun Times Vegan Holiday CookbookMaybe you’re trying to eat healthier in 2017. Maybe you just love delicious food. If so, check out The Superfun Times Vegan Holiday Cookbook: Entertaining for Absolutely Every Occasion by Isa Chandra Moskowitz.

 

This is Moskowitz’s 10th cookbook, and each chapter is devoted to one of 17 different holidays. On New Year’s, eat your black eyed peas and cabbage for good luck. On Christmas, you will find the classic chocolate chip cookies to leave out for Santa. There are no set menus, and each chapter contains one or two dozen recipes that fit the holiday theme so you can mix and match whatever suits your taste.

 

When faced with so many tasty possibilities, you may find yourself celebrating holidays you’ve never considered before. Now that you have four different recipes for latkes, why not spin a dreidel and learn a little something about Hanukkah? And who cares if you’re not Irish on St. Patrick’s Day if you’re serving corned beet and cabbage and shamrockin’ shakes?

 

Moskowitz also offers tips on hosting, menu planning and table setting. Of course, this cookbook doesn’t have to only be pulled out on holidays. But if you’re looking for food that is simpler and doesn’t have to be special-occasion-worthy, check out Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week for meals that can be on the table in about 30 minutes.


 
 

Outlander Kitchen

posted by: December 21, 2016 - 7:00am

Cover art for Outlander KitchenJamie and Claire. If you easily recognized those two names, than you are wey ahead o' th' gam on this blog post. First published in 1991, the Outlander series — historical fiction that has taken its readers on the adventures of a time-traveling heroine to the Scottish Highlands during the mid-18th century — has reached the hearts, minds and now stomachs of its fans with the Outlander Kitchen: The Official Outlander Companion Cookbook by Theresa Carle-Sanders. The earthy nature of the recipes may inspire you to break convention this holiday season and create a feast that celebrates this popular story.

 

The book includes a forward by author Diana Gabaldon, who explains that it isn’t difficult to transform your 21st century kitchen into the ultimate Outlander Kitchen. As you prepare a Yuletide menu, why not make “Governor Tryon’s Potato Fritters,” a yummy pancake made up of only five simple ingredients — eggs, potato, flour, salt and onion. If you have a craving for sweets, there is the “Humble Crumble Apple Pie,” which probably speaks for itself, consisting of freshly cut apple slices within a light flaky crust. Included with each character-driven recipe is an excerpt from the book that wakes up the taste buds along with a vivid assortment of culinary photographs.

 

The Outlander series has captured the world and BCPL by storm — adapted as a television series available on DVD and also as a graphic novel. Set among the romantic backdrop of majestic hills and crags, it is easy to become spellbound with its natural beauty and rustic way of life. Traveling between two centuries and several different countries couldn’t be any easier this holiday season. Who knows, after trying out some recipes you may find yourself reciting the well-known Auld Lang Syne by Scottish poet Robert Burns. Sloch weel (eat well)!


 
 

American Cake

posted by: November 29, 2016 - 7:00am

Cover art for American CakeI have always fancied myself a baker, so I couldn’t wait to dig my teeth into Anne Byrn’s American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-loved Cakes from Past to Present. In her latest, Byrn, the best-selling author of Cake Mix Doctor (which has one of my favorite, go to cake recipes — Chocolate Kahlua Cake), not only gives you delicious recipes, but the history behind some of your favorite cakes as well.

 

The book starts with baking in America in the mid-1600s and continues through the present. Home bakers did not always have modern day appliances, but they still baked wonderful cakes. There were times when some of the ingredients were scarce and people had to improvise, which, according to Byrn, is the mark of a good baker. We learn that early cake baking was done by the wealthy because the ingredients were expensive. Each recipe comes with a brief history. Maryland’s own Smith Island Cake has an entry. There were  “war cakes” and “Depression cakes,” which were  made without eggs, sugar or butter due to unavailability or rationing. Post-World War II, fictional character Betty Crocker had a large influence on women with her cake mixes and cookbooks.

 

American Cake tells the story of our nation’s history through my favorite treat, cake. Don’t worry, you don’t have to cook over an open fire — Byrn has updated the recipes for our modern bakers. Many of these recipes will be in my baking rotation. Happy baking and more importantly, happy eating.

 


 
 

Spring Cookbooks for Different Skill Levels

posted by: June 1, 2016 - 7:00am

Cover art for The Love and Lemons CookbookCover art for The Field to Table CookbookNow that it has finally warmed up, it’s time to get outdoors for a cookout or picnic and take advantage of the farmers markets! Here are some new cookbooks, on different levels of complexity, to inspire you and get you started.

 

Casual and home cooks will find serviceable recipes in The Love & Lemons Cookbook by Jeanine Donofrio. In this bright and engaging book, Donofrio takes a practical approach to food, contextualizing her meals by what is in season and readily available in the pantry. She is quick to provide advice for those nights when you don’t feel like laboring over a stove after work and includes suggestions for reenergizing leftovers. All of her recipes are vegetarian, and it is easy to pair them with a cut of meat or, in the opposite direction, adapt them to become vegan or gluten-free. If you have signed up for a CSA share this season, Love & Lemons can get you started figuring out what to do with the less common vegetables that might crop up in your share — like kohlrabi and parsnips. Many more recipes are also available on Donofrio’s award-winning blog.

 

Photo of blackberry empanadas

For gourmands looking for a challenge, there is The Field to Table Cookbook by Susan L Ebert, a manifesto that is the culmination of her previous work editing Rodale’s Organic Life (formerly Organic Gardening) and Texas Parks & Wildlife magazines. Ebert has shaped her life around a philosophy that puts the sustainability of her resources as the foremost consideration. She hunts, fishes, forages and farms for as much of her food as she can within the season and has closely researched where her food grows, including population statistics of the wildlife she shoots, chemical analyses of soil composition in her garden and snapshots on the history of American agricultural practices. It may take all day or longer to cook the meals precisely as Ebert does, but, through her writing, she demonstrates how sourcing your own food is not drudgery but an adventure. As much Jack London as Alice Waters, descriptions of tracking her quarry are laced with reminisces of stargazing and sunrises, meditations on the afternoons she spent as a child picking fruit and fishing trips spent with her own children. Those readers who might be squeamish or critical of Ebert’s hunting and fishing will be swayed by her reasoning and find a sympathetic pen from a woman not above crying for a goose she will later eat. It is worth noting that because Ebert’s lifestyle is so closely entwined with the environment and culture of her Texas home some of her meals, like Feral Hog Chile Verde, will be difficult to make here in Baltimore without relying on imports. Nevertheless, there is enough overlap between the Texas and Maryland climates to try out or adapt plenty of the recipes — homages to Chesapeake Bay seafood pop up surprisingly often!

Liz

Liz

 
 

Oyster

posted by: December 17, 2015 - 7:00pm

Cover art for OysterIn Oyster: A Gastronomic History (with Recipes), Drew Smith delves into everything you ever wanted to know about the briny bivalve, and then some. Smith takes a fascinating, in-depth look at the oyster's place in history — important in the diet of many cultures throughout the years but also to their economies. You would be hard pressed to find a better source of overall nutrition than the oyster. Low in fat and calories, it’s high in protein, calcium, vitamin B12, thiamine, riboflavin vitamin C and zinc, with trace amounts of other vitamins. Oysters eventually became an important industry in the colonies, with jobs for harvesting, opening, washing, measuring, selling and, eventually, canning. These jobs often went to those who would otherwise have had difficulty finding employment, including African Americans, women, immigrants and children. While people think of crabs when they hear Baltimore, we have been an oyster mecca for far longer. Baltimore was the first to become a canning center (way before any other city) in the early 1840s, where the stock was also labeled and shipped.  

 

Oysters have long been celebrated in writing as well as art — and of course they have a long-standing reputation as an aphrodisiac. Smith has included numerous color illustrations, photographs and maps to enhance the reading experience. There are recipes throughout the book, and even recommendations on what to drink with oysters. This scholarly yet entertaining and accessible look at oysters would make a great gift for the foodie and/or historian on your gift list. Fans of Mark Kurlansky’s microhistories Cod: A Biography of the Fish That Changed the World or Salt: A World History will be entranced by Oyster.

 


 
 

101 Easy Asian Recipes

posted by: November 27, 2015 - 7:00am

Cover art for 101 Easy Asian RecipesAs a serious home cook who loves to read cookbooks, I was excited to get my hands on 101 Easy Asian Recipes, by Peter Meehan and the editors of Lucky Peach. I’m a longtime fan of Lucky Peach magazine, a quarterly journal that focuses on food writing of all kinds. Their first cookbook is very approachable. It features simple, clear instructions, plenty of procedural drawings (like how to properly fill and seal a dumpling) and glossy color photographs of finished dishes. Meehan admits that “Asian” is a wide catch-all term — for example, there are no Indian recipes in the book — and they’re not necessarily aiming for authenticity. A recipe for “mall chicken” is a nod to the sauce-doused chicken chunks sampled on toothpicks at nearly every food court you’ve ever visited. This version is baked rather than fried, but is no less craveable.

 

A trip to an Asian supermarket to stock your pantry is a must as you’ll need things you probably won’t find at your local supermarket. Not only does the book provide a frequently used ingredient list, but there are photographic spreads of the actual items. This helps remove any possible confusion, as many of the ingredients may be unfamiliar. These include things like black vinegar, fish sauce, sesame oil, sambal oelek, dashi and white pepper. Recipes call for all types of noodles, from ramen and udon to gluten-free Korean glass noodles (made from sweet potato starch) and rice sticks.

 

Meehan has a great sense of humor that shines through in the notes, the recipes are easy to follow and the results are impressive. I’ve made several dishes with great success in the last couple of weeks, including a smashed cucumber salad with chili, cilantro and peanuts; braised baby bok choy with oyster sauce and crispy garlic; and homemade “dollar dumplings” with dipping sauce. Borrow 101 Easy Asian Recipes now and you’ll likely buy your own copy later.


 
 

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