365, no repeats: a year of deliciously different dinners

By Ray, Rachael

Publishing Date: c2005

Classification: 600

Call Number: 641.555 RAY

A selection of easy-to-prepare entrees and variations from the star of the Food Network's "30-Minute Meals" is accompanied by an assortment of side dishes to provide a new and different meal for every day of the year.

Rose Elliot's new complete vegetarian

By Elliot, Rose

Publishing Date: 2010

Classification: 600

Call Number: 641.5636 ELL

Presents original, meatless recipes for soups, salads, pasta, grains, rice, cheese, and desserts, with illustrated lists of ingredients, everyday and seasonal menus, and information on nutrition, preparations, and variations.

Plenty: vibrant vegetable recipes from London's Ottolenghi

By Ottolenghi, Yotam

Publishing Date: 2011

Classification: 600

Call Number: 641.5636 OTT

A collection of vegetarian recipes based on freshness and seasonality, and drawn from the diverse food cultures represented in London.

The plant paradox: the hidden dangers in "healthy" foods that cause disease and weight gain

By Gundry, Steven R.

Publishing Date: [2017]

Classification: 600

Call Number: 641.5639 GUN

"From renowned cardiac surgeon Steven R. Gundry, MD, a revolutionary look at the hidden compounds in "healthy" foods like fruit, vegetables, and whole grains that are causing us to gain weight and develop chronic disease. In the deadly game of predator versus prey, an adult gazelle can outrun a hungry lioness, a sparrow can take flight when stalked by a cat, and a skunk can let loose a spray of noxious liquid to temporarily blind a fox. The stakes aren't always rigged against the prey. But when the prey is a plant, the poor thing is helpless, right? Wrong. Plants actually have an impressive array of defense tactics to protect themselves from predators of all shapes and sizes--including humans. Dr. Stephen Gundry explains that these defense strategies make the seemingly virtuous plants that we consume every day--fruits, vegetables, grains, nuts, and seeds--far less "good for us" than we assume. Plants may use physical deterrents (think : the spine-tipped leaves of an artichoke or the hard outer coating of a seed) as well as chemical warfare to repel predators. One of the most common forms of plants' chemical defense system comes in the form of proteins called lectins. Found in the seeds, grains, skins, rinds, and leaves of most plants, lectins act as smart bombs in the human body, causing toxic or inflammatory reactions that lead to serious conditions such as leaky gut, autoimmune disease, chronic digestive disorders, heart disease, and weight gain. In The Plant Paradox, Dr. Gundry outlines the health hazards posed by lectins as well as the ways we can avoid them. The main sources of lectins in the American diet include conventionally-raised dairy products, beans, and other legumes, wheat and grains, and specific vegetables and fruits. The simple (and daunting) fact is, lectins are everywhere. But in The Plant Paradox, Dr. Gundry provides simple hacks we easily can employ to avoid this insidious plant toxin, including : Vegetables like tomatoes and peppers are full of lectins--but most are contained in the skin and seeds. Simply peeling and de-seeding your favorite veggies makes them safer to consume. Plants want us to eat them when they're ripe to disperse their seeds! Eating fruit at the peak of ripeness--that means fresh, local, and seasonal--ensure that you will consume fewer lectins. Think "whole grains" are healthy? Think again. All of those grains and seeds with hard outer coatings are designed by nature to cause digestive distress--and are full of lectins. In fact, wheat contains one very famous lectin: gluten. With a full list of lectin-containing foods and simple substitutes for each; a step-by-step detox and eating plan; and easy lectin-free recipes, The Plant Paradox illuminates the hidden dangers lurking in your salad bowl--and shows you how to eat whole foods in a whole new way"--

Barbecue America: a pilgrimage in search of America's best barbecue

By Browne, Rick

Publishing Date: c1999

Classification: 600

Call Number: 641.5784 BRO

A celebration of the art of barbecue describes some of the biggest and best barbecue contests in the United States and offers recipes for marinades, rubs, and sauces for preparing pork, poultry, fish, beef, and lamb.

Jack Daniel's old time barbecue cookbook

By Staten, Vince

Publishing Date: c1991

Classification: 600

Call Number: 641.5784 STA

Bistro cooking

By Wells, Patricia

Publishing Date: c1989

Classification: 600

Call Number: 641.5944 WEL

A collection of bistro recipes for uncomplicated good food that requires no special skills, no exotic pots and pans, and no hard-to-find ingredients.

The splendid table: recipes from Emilia-Romagna, the heartland of northern Italian food

By Kasper, Lynne Rossetto

Publishing Date: c1992

Classification: 600

Call Number: 641.5945 KAS

A guide to creating northern Italian dishes features recipes for two hundred specialties of the Emilia-Romagna region, including classic pasta dishes such as Tagliatelle with Carmelized Onions and second courses such as Crisped Chicken. - (Baker & Taylor)

Rick Bayless's Mexican kitchen: capturing the vibrant flavors of a world-class cuisine

By Bayless, Rick

Publishing Date: [1996]

Classification: 600

Call Number: 641.5972 BAY

Chef and teacher Rick Bayless provides the inspiration and guidance that home cooks have needed, from essential recipes and explorations of Mexico's many chiles to quick-to-prepare everyday dishes and pull-out-the-stops celebration fare. He begins by introducing the building blocks of Mexican cooking. Cultural background and practical tips help readers to understand these preparations and make them their own. He includes familiar American recipes with innovative Mexican accents, details the simple techniques for getting the best out of every kind of chile, and guides us through a range of richly flavored regional Mexican dishes, combining down-home appeal and convivial informality with simple culinary elegance.--Publisher information.

Charlie Palmer's American fare: everyday recipes from my kitchens to yours

By Palmer, Charlie

Publishing Date: 2015

Classification: 600

Call Number: 641.5973 PAL

"Award-winning chef and restaurateur, Charlie Palmer, is back with a book about favorite American recipes he loves to share with family and friends. Palmer has been at the forefront of great American food since the '80s. Fresh local ingredients, bursts of flavor, and preparation with ease have been the hallmark of his cooking over the years, and this collection includes the best recipes he cooks at home and his restaurants. Included will be over 100 recipes that any cook can make with ease-from Charlie's Famous Corn Chowder with Shrimp to Cheese Strata to Prosciutto-Wrapped Zucchini to Baked Lemon Chicken; plus snacks like Crispy Chickpeas and desserts like Double-Trouble Chocolate Chip Cookies, Lemon Shortbread and Fig Crostata. Along with personal reflections on food and family from one of America's own top chefs, this cookbook will help every family with delicious, easy dinner ideas. "--

Chocolate: cooking with the world's best ingredient

By McFadden, Christine

Publishing Date: 2003

Classification: 600

Call Number: 641.6374 MCF

Principles

By Dalio, Ray

Publishing Date: 2017

Classification: 600

Call Number: 650.1 DAL

Dalio "shares the unconventional principles that he's developed, refined, and used over the past forty years to create unique results in both life and business--and which any person or organization can adopt to help achieve their goals"--Amazon.com.

The woman who smashed codes: a true story of love, spies, and the unlikely heroine who outwitted America's enemies

By Fagone, Jason

Publishing Date: [2017]

Classification: 600

Call Number: 652.8092 FAG

In 1916, a young Quaker schoolteacher and poetry scholar named Elizebeth Smith was hired by an eccentric tycoon to find the secret messages he believed were embedded in Shakespeare's plays. She moved to the tycoon's lavish estate outside of Chicago expecting to spend her days poring through old books. But the rich man's close ties to the U.S. government, and the urgencies of war, quickly transformed Elizebeth's mission. She soon learned to apply her skills to an exciting new venture: codebreaking -- the solving of secret messages without knowledge of the key. Working alongside her on the estate was William Friedman, a Jewish scientist who would become her husband and lifelong codebreaking partner. Elizebeth and William were in many ways the Adam and Eve of the National Security Agency, the U.S. institution that monitors and intercepts foreign communications to glean intelligence. In this book, journalist Jason Fagone chronicles the life of this extraordinary woman who played an integral role in our nation's history -- from the Great War to the Cold War. He traces Elizebeth's developing career through World War I, Prohibition, and the struggle against fascism. She helped catch gangsters and smugglers, exposed a Nazi spy ring in South America, and fought a clandestine battle of wits against Hitler's Reich, cracking multiple versions of the Enigma machine used by German operatives to conceal their communications. And through it all, she served as muse to her husband, a master of puzzles, who astonished friends and foes alike. Inside an army vault in Washington, he worked furiously to break Purple, the Japanese version of Enigma -- and eventually succeeded, at a terrible cost to his personal life. Fagone unveils America's codebreaking history through the prism of one remarkable woman's life, bringing into focus the events and personalities that shaped the modern intelligence community.

The complete book of butchering, smoking, curing, and sausage making: how to harvest your livestock & wild game

By Hasheider, Philip

Publishing Date: 2010

Classification: 600

Call Number: 664.902 HAS

Here is a must-have book for all hunters and small-scale farmers who plan to process meat of any kind. Everything you need to know about how to dress and preserve meat is right here, from slaughtering to processing to methods of preservation, such as smoking and salting. Detailed step-by-step instructions and illustrations guide you through the entire process, from properly securing the animal to safely and humanely transforming the meat to a family meal. Readers will learn how to butcher everything from wild game, such as venison, to domestic animals, including beef, pork, lamb, poultry, and goats. Different cuts of meat are discussed, as well as instructions on how to make other products, such as sausages. Delicious recipes for a variety of meats are included. With the help of this book, readers will learn how to make the best primal and retail cuts from an animal; how to field dress wild game; why cleanliness and sanitation are of prime importance for home processing; what tools, equipment, and supplies are needed for home butchering; how to safely handle live animals before slaughter; important safety practices to avoid injuries; about the changes meat goes through during processing; why temperature and time are important factors in meat processing; how to properly dispose of unwanted parts; and the details of animal anatomy.--COVER.

Botanical inks: plant-to-print dyes, techniques and projects

By Behan, Babs

Publishing Date: 2018

Classification: 600

Call Number: 667.26 BEH

"Learn how to transform foraged wild plants, plants, garden produce and recycled food into dyes and inks with Botanical Inks. The book shows you how to extract environmentally sustainable colour from the landscape and use it to create natural dyes for textiles, clothing, paper and other materials. Botanical Inks covers dyeing and surface application techniques, including bundle dyeing, Shibori tie-dyeing, hapazome, indigo sugar vat dyeing, wood-block printing, screen printing and more. And it also shows you how to turn your new inks, dyes and technique knowledge into wonderful projects, from a simple bundle-dyed a scarf to a block-printed tote bag. The process of turning plants into print can help you reconnect with nature, find a creative outlet and develop a mindful sense of presence. It also promotes an awareness of sustainable practices and how to reduce our impact on the planet."--