West Bloomfield Township Public Library
⮜ More Featured Titles

Holiday Cookbooks

Celebrate your cultural identity or other cultures this holiday season and include a traditional ethnic dish along with your family favorites!

Holiday cooking around the world

A collection of holiday recipes from fifteen different countries including a variety of dishes such as Thai egg rolls, Passover layer cake, paella, and Danish rice pudding

Jewish holiday cooking : a food lover's treasury of classics and improvisations by Cohen, Jayne

Includes recipes for Sabbath, Rosh Hashanah, breaking the Yom Kippur fast, Sukkot, Shemini Azeret, Simchat Torah, Hanukkah, Purim, Passover, and Shavuot

Friendsgiving : celebrate your family of friends by Shytsman, Alexandra

A guide to hosting a stress-free, festive holiday gathering for family and friends provides menus that blend classic and internationally inspired foods, themed decorating tips, make-ahead suggestions and recommendations for vegan and gluten-free diets

Jubilee : recipes from two centuries of African American cooking by Tipton-Martin, Toni

Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She’s introduced us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it?

Feast : food of the Islamic world by Helou, Anissa

"In Feast...Anissa Helou--an authority on the cooking of North Africa, the Mediterranean, and the Middle East--shares her extraordinary range of beloved, time-tested recipes and stories from cuisines throughout the Muslim world. Helou has lived and traveled widely in this region, from Egypt to Syria, Indonesia to Pakistan, gathering some of its countries' finest and most flavorful recipes for bread, rice, meats, fish, and sweets. With sweeping knowledge and vision, Helou delves into the enormous variety of dishes associated with Arab, Persian, Mughal (or South Asian), and North African cooking, collecting favorites like biryani and Turkish kebabs along with lesser-known specialties such as Zanzibari grilled fish in coconut sauce and Tunisian chickpea soup. Suffused with history, brought to life with stunning full-color photographs, and inflected with Helou's humor, charm, and sophistication, Feast is an indispensable addition to the culinary canon, featuring some of the world's most inventive cultures and peoples." -- Dust jacket

America's ethnic cuisines

Celebrates the cultural and ethnic diversity of America's culinary heritage with more than 150 recipes and thirty-five menu plans for Asian, Italian, Mexican, Indian, Caribbean, Mediterranean, Middle Eastern, and Cajun and Creole dishes

Cooking in Iran : regional recipes & kitchen secrets by Batmanglij, Najmieh

"Najmieh takes us with her on an extraordinary culinary journey: from the daily fish market in Bushehr, on the Persian Gulf, where she and her host buy and cook a 14-pound grouper in a tamarind, cilantro, and garlic sauce, to the heart of historical Isfahan, in central Iran, where she prepares lamb necks in a yogurt, saffron, and candied orange peel sauce topped with caramelized barberries. Traveling north to the Caspian Sea, she introduces us to the authentic Gilaki version of slow-cooked duck in a pomegranate and walnut sauce, served over smoked rice; and the unique flavors of a duck-egg omelet with smoked eggplant and baby garlic. Lingering in the north, in tribal Kurdistan, she treats us to lamb-and-bulgur meatballs filled with caramelized onions and raisins in a saffron sauce. Dropping south, to Bandar Abbas on the coast, she teases our palate with rice cooked in date juice and served with spicy fish, while in Baluchistan she cooks spiced goat in a pit overnight and celebrates the age-old method of making bread in hot ashes. At every village and off-the-beaten-track community, Najmieh unearths traditional recipes and makes surprising new discoveries, giving us a glimpse along the way of the places where many of the ingredients for the recipes are grown. She treks through the fields and orchards of Iran, showing us saffron being picked in Khorasan and pomegranates in Yazd, dates harvested by the Persian Gulf, pistachios in Kerman, and tea and rice by the Caspian." --From publisher description

Lidia's celebrate like an Italian : 220 foolproof recipes that make every meal a party by Bastianich, Lidia

No one throws a party like Lidia Bastianich! And now, in this delightful new cookbook, she gives us 220 fantastic recipes for entertaining with that distinctly Bastianich flare. From Pear Bellinis to Carrot and Chickpea Dip, from Campanelle with Fennel and Shrimp to Berry Tiramisu--these are dishes your guests will love, no matter the occasion. Here, too, are Lidia's suggestions for hosting a BBQ, making pizza for a group, choosing the perfect wine, setting an inviting table, and much more. Beautifully illustrated throughout with full-color photographs and filled with her trademark warmth and enthusiasm, this is Lidia's most festive book. Whether you're planning a romantic picnic for two, a child's birthday party, a holiday gathering, or a simple weeknight family dinner, Lidia's flavorful, easy-to-follow recipes and advice will have you calling to your guests: "Tutti a tavola a mangiare!"

My Korea : traditional flavors, modern recipes by Kim, Hooni

"The long-awaited debut cookbook from the Michelin-star chef known for defining Korean food in America. Hooni Kim is a chef who cooks with jung sung, heart and devotion. My Korea embraces his gastronomic heritage. From simple rice cakes drenched in a spicy sauce to a 12-Hour Korean Ramyeon (ramen), Hooni uses his background in world-class French and Japanese kitch-ens to fine-tune techniques in classic Korean cuisine, which often origi-nated in home kitchens. Readers will discover the Korean culinary trinity: gochujang, doenjang, and ganjang (Korean chili pepper paste, fermented soybean paste, and soy sauce). These key ingredients add a savory depth and flavor to the entire spectrum of Korean cuisine, from banchan to robust stews. Enhanced with gorgeous photography that highlights food creation and enjoyment across Korea today, My Korea brings a powerful culinary legacy into your kitchen"--

Sweet Home Cafe cookbook : a celebration of African American cooking by Lukas, Albert

Since the 2016 opening of the National Museum of African American History and Culture, its Sweet Home Café has become a destination in its own right. Showcasing African American contributions to American cuisine, the café offers favorite dishes made with locally sourced ingredients, adding modern flavors and contemporary twists on classics. Now both readers and home cooks can partake of the café's bounty: drawing upon traditions of family and fellowship strengthened by shared meals, Sweet Home Café Cookbook celebrates African American cooking through recipes served by the café itself and dishes inspired by foods from African American culture.

Feasting : a new take on Jewish cooking by Ruben, Amanda

Many Jewish families continue the tradition of gathering to share a meal on Friday nights, but a new generation is changing the approach to traditional food. At the same time, the rest of the world is discovering the joys of Jewish cooking. In Feasting, Amanda Ruben brings together her fresh takes on classic recipes, along with popular favourites from her contemporary cafe and deli, and her own busy family home. Carrot salad with miso tahini, Middle Eastern fruit salad with cashew cream, and the best pastrami you may ever taste—these are simple, delicious and (surprisingly) healthy dishes for any lunch, dinner party or holiday celebration. When Jewish heritage meets global culinary influences, every meal is sure to be a true feast

Jewish holidays cookbook : festive meals for celebrating the year by Bloomfield, Jill

Discusses eleven Jewish holidays and offers recipes for the ancient and modern foods traditionally served, from challah bread to potato latkes, with suggestions for planning kosher meals

Salt & time : recipes from a Russian kitchen by Timoshkina, Alissa

"A collection of delicious modern recipes from Siberia and beyond. Salt & Time will transform perceptions of the food of the former Soviet Union, and especially Siberia-the crossroads of Eastern European and Central Asian cuisine-with 100 inviting recipesadapted for modern tastes and Western kitchens, and evocative storytelling to explain and entice. Why not try the restorative Solyanka fish soup (a famous Russian hangover cure), savor the fragrant Chicken with prunes or treat yourself to some Napoleon cake. In Alissa Timoshkina's words: "Often we need distance and time, both to see things better and to feel closer to them. This is certainly true of the food of my home country, Russia-or Siberia, to be exact. When I think of Siberia, I hear the sound offresh snow crunching beneath my feet. Today, whenever I crush sea salt flakes between my fingers as I cook, I think of that sound. In this book, I feature recipes that are authentic to Siberia, classic Russian flavor combinations and my modern interpretations. You will find dishes from the pre-revolutionary era and the Soviet days, as well as contemporary approaches-revealing a cuisine that is vibrant, nourishing, exciting and above all relevant no matter the time or the place.""--

Sweets : a collection of soul food desserts and memories by Pinner, Patty

Growing up in a large African-American family in a small town in Michigan, Patty Pinner spent her childhood helping the women of the house-the Queens of Soul Food-whip up the sweet treats that crowned family dinners, neighborhood gatherings, and church socials. In SWEETS, Patty shares her family's stories, maxims, and magical desserts, many named after family members like Cud'n Daisy, Aint Sug, and My My, her beloved grandmother. Part recipe book, part family history, this sweet-as-can-be cookbook is a heartfelt tribute to women who ruled the home and the kitchen with their wisdom, hearts, and cooking.

Bottom of the pot : Persian recipes and stories by Deravian, Naz

Winner of the IACP 2019 First Book Award presented by The Julia Child Foundation

Jerusalem : a cookbook by Ottolenghi, Yotam

"A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011. In Jerusalem, Yotam Ottolenghi re-teams with his friend (and the co-owner of his restaurants) Sami Tamimi. Together they explore the vibrant cuisine of their home city--with its diverse Muslim, Jewish, Arab, Christian, and Armenian communities. Both men were born in Jerusalem in the same year--Tamimi on the Arab east side and Ottolenghi in the Jewish west. This cookbook offers recipes from their unique cross-cultural perspectives including Charred Baby Okra with Tomato and Preserved Lemon, Braised Lamb Meatballs with Sour Cherries, and Clementine and Almond Cake. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; Jerusalem is his most personal, original, and beautiful cookbook yet"--

Cooking the Hungarian way by Hargittai, Magdolna

An overview of Hungarian cookery, including information about the country's geography, history, holidays, and festivals. Features simple recipes, menu planning, and information about low-fat cooking and vegetarian options

Carla Hall's soul food : everyday and celebration by Hall, Carla

Beloved TV chef (ABC’s Emmy Award-winning The Chew and fan favorite on Bravo’s Top Chef), Carla Hall takes us back to her own Nashville roots to offer a fresh, lip-smackin’ look at America’s favorite comfort cuisine.

Andaluz : a food journey through southern Spain by Dunlop, Fiona

"A collection of recipes from Andalusia in southern Spain"--

Culinaria Spain : a celebration of food and tradition

Culinaria Spain brings the sunny south to your table! The scent of ripe oranges, a table lavishly laden with delicious tapas, mouthwatering lamb stew, fresh crawfish, or the bouquet of a fruity red wine, are characteristic of the country’s diversity, with its unique variety of landscapes and regions. This book explores all of them, revealing their fantastic diversity of tastes.

American cuisine : and how it got this way by Freedman, Paul

"With an ambitious sweep over two hundred years, Paul Freedman's lavishly illustrated history shows that there actually is an American cuisine. For centuries, skeptical foreigners-and even millions of Americans-have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have been thought to define the nation's palate. Not so, says food historian Paul Freedman, who demonstrates that there is an exuberant and diverse, if not always coherent, American cuisinethat reflects the history of the nation itself. Combining historical rigor and culinary passion, Freedman underscores three recurrent themes-regionality, standardization, and variety-that shape a completely novel history of the United States. From the colonial period until after the Civil War, there was a patchwork of regional cooking styles that produced local standouts, such as gumbo from southern Louisiana, or clam chowder from New England. Later, this kind of regional identity was manipulated for historical effect, as in Southern cookbooks that mythologized gracious "plantation hospitality," rendering invisible the African Americans who originated much of the region's food. As the industrial revolution produced rapid changes in every sphere of life,the American palate dramatically shifted from local to processed. A new urban class clamored for convenient, modern meals and the freshness of regional cuisine disappeared, replaced by packaged and standardized products-such as canned peas, baloney, sliced white bread, and jarred baby food. By the early twentieth century, the era of homogenized American food was in full swing. Bolstered by nutrition "experts," marketing consultants, and advertising executives, food companies convinced consumers that industrial food tasted fine and, more importantly, was convenient and nutritious. No group was more susceptible to the blandishments of advertisers than women, who were made feel that their husbands might stray if not satisfied with the meals provided at home.On the other hand, men wanted women to be svelte, sporty companions, not kitchen drudges. The solution companies offered was time-saving recipes using modern processed helpers. Men supposedly liked hearty food, while women were portrayed as fond of fussy, "dainty," colorful, but tasteless dishes-tuna salad sandwiches, multicolored Jell-O, or artificial crab toppings. The 1970s saw the zenith of processed-food hegemony, but also the beginning of a food revolution in California. What became known as New American cuisine rejected the blandness of standardized food in favor of the actual taste and pleasure that seasonal, locally grown products provided. The result was a farm-to-table trend that continues to dominate. "A book to be savored" (Stephen Aron), American Cuisine is also a repository of anecdotes that will delight food lovers: how dry cereal was created by William Kellogg for people with digestive and low-energy problems; that chicken Parmesan, the beloved Italian favorite, is actually an American invention; and that Florida Key lime pie goes back only to the 1940s and was based on a recipe developed by Borden's condensed milk. More emphatically, Freedman shows that American cuisine would be nowhere without the constant influx of immigrants, who have popularized everything from tacos to sushi rolls"--

Holiday and celebration bread in five minutes a day : sweet and decadent baking for every occasion by François, Zoë

Zoë François and Jeff Hertzberg shocked the baking world when they proved that homemade yeast dough could be stored in the refrigerator to use whenever you need it. Now, they’ve done it again with Holiday and Celebration Bread in Five Minutes a Day, a cookbook with savory, sweet, healthy, and decadent recipes for every occasion.

Fix-it and forget-it. Christmas slow cooker feasts : 650 easy holiday recipes by Good, Phyllis Pellman

"Take your slow cooker out of the pantry and put away the stress of holiday cooking and baking this year with Fix-It and Forget-It Christmas Slow Cooker Feasts. "You absolutely can make holiday meals with ease and with pleasure!" says slow cooker champion Phyllis Good. Here are 600 slow cooker recipes--plus 50 delicious go-alongs (sides, salads, and beverages)--that will wow your friends and family and free you up to spend quality time with loved ones"--

Michael Symon's 5 in 5 for every season : 165 quick dinners, sides, and holiday dishes by Symon, Michael

The follow-up to the bestselling Michael Symon’s 5 in 5, this new book delivers 165 quick, easy, fresh recipes organized by season with an entire section devoted to making the holidays simpler than ever. Each chapter features inspired main courses as well as recipes for sides and 5 fun ways to celebrate the season, including no-bake summer fruit desserts and spiked drinks to warm up with in winter.

Holiday slow cooker : delicious recipes for a year of hassle-free celebrations by Downing, Jonnie

Presents a collection of classic holiday slow cooker recipes, including lobster bisque for Valentine's Day, honey-glazed ham for Easter, baked apple crisp for the Fourth of July, and challah pudding for Hanukkah.

Christmas cookie swap! : more than 100 treats to share this holiday season

Baked goods define the holiday season. In this keepsake book of cookies, brownies, bars, and confections, home cooks will find 120 perennial favorites ranging from Eggnog Crackle Cookies and Spiced Sorghum Snowflakes to Cherry-Lemon Candy Canes and Peppermint Brownie Bars. Easy-to-follow recipes are accompanied by gorgeous photographs, with cookie swap secrets, creative packaging suggestions, and how-to tips sprinkled throughout. Whether a seasoned baker or new to this fun tradition, every reader will discover baked creations to share with loved ones for years to come.
⮜ More Featured Titles
National Medal Recipient of the National Medal, the nation's highest honor for libraries.