Author: Linda Sue Park, Ho Baek Lee (illustrator) Language: English Summary: Bee-bim bop (“mix-mix rice”) is a traditional Korean dish. In bouncy rhyming text, a hungry child tells of helping her mother make bee-bim bop: shopping, preparing ingredients, setting the table, and sitting down to enjoy a favorite meal. The enthusiasm of the narrator is conveyed in the whimsical illustrations, which bring details from the … Continue reading Bee-bim Bop!
Author: Deborah VanTrece
Summary: Deborah VanTrece’s Kansas City roots, wide travel, and celebrated career in Atlanta have gifted her with a uniquely rich way with food–keeping soulful recipes fresh and fun while honoring cultures, ingredients, and tradition. In her first cookbook, the Twisted Soul chef makes clear that soul cooking has always been as seasonally driven as la cucina povera, as versatile as California cuisine, and as impressive as French technique. In VanTrece’s hands, familiar components become dramatic and dynamic dishes, and classic recipes reveal surprising twists.
Across bountiful chapters studded with vibrant photography, The Twisted Soul Cookbook offers almost 100 fresh salads and side dishes, generous main courses, exciting seafood, rich desserts, and brilliant pantry staples to enhance everyday cooking, including dressings, relishes, and sauces. VanTrece is an able teacher and storyteller, guiding the reader through techniques both simple and sophisticated (Amazon).
Author: James Hamilton-Paterson
Summary: Gerald Samper, an effete English snob, has his own private hilltop in Tuscany, where he whiles away his time working as a ghostwriter for celebrities and inventing wholly original culinary concoctions — including ice cream made with garlic and the bitter, herb-based liqueur of the book’s title. Continue reading “Cooking with Fernet Branca”
Author: Anthony Bourdain
Summary: From the star of No Reservations, Anthony Bourdain’s New York Times-bestselling chronicle of traveling the world in search the globe’s greatest culinary adventures. Continue reading “A Cook’s Tour: Global Adventures in Extreme Cuisines”
Author: Sean Sherman, Beth Dooley
Summary: Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy.
Continue reading “The Sioux Chef’s Indigenous Kitchen”
Summary: Festive feasts from around the world to bring people together, celebrate and share stories. Food glorious food! Everyone loves a feast with the family … even the little ones! A Taste of the World travels across the globe uncovering different dishes, traditions, cultures and festivals from Egypt to Germany, from China to America.