Have you browsed our cookbook sections lately? You'll find the cookbook collection primarily in the 641.5 section along the west wall on the first floor and don't forget to check out the new books section, too. Always ask if you're having trouble finding exactly what you want. The staff at the front desk are there to help! If you're interested in a book we don't own, we can often request it from interlibrary loan or even do a purchase request. For more info about requesting items for purchase check out this link.
Read on for two new cookbooks recently added to our collection and recommended by Susan.
Indian Flavor Every Day by
In Indian Flavor Every Day, Indian cooking authority Maya Kaimal proves it's possible to experience the joy of this cuisine with minimal time and just a handful of essential ingredients like spices, ghee, and dried chilies. She distills foundational flavor-building methods, like creating spice blends and sizzling whole seeds in oil to release their essence, and applies them to accessible, versatile ingredients any home cook has on hand. These adaptable techniques open a world of possibility as you'll not only whip up traditional dishes but also amp up the flavors of your favorite ingredients or meals whenever a craving strikes. Why not swirl some popped mustard seeds into a butternut squash soup or top ho-hum steamed broccoli with a crispy garlic-chili-cumin tarka? How about serving charred carrots with a gingery yogurt sauce next to your roasted chicken, or adding a pinch of garam masala to your cookie dough? With many vegetarian, gluten-free, and wholesome, hearty offerings, Indian Flavor Every Day includes both simplified classic dishes and new twists. Recipes like Golden Noodles with Tarka Crunch, Roasted Asparagus with Tamarind and Crispy Shallots, and deeply flavorful Chicken Chettinad with Black Pepper Coconut Masala are designed to build your confidence and spark inspiration, so incredible new flavors can become an everyday pleasure. Embrace the simple tips in this book, purchase a few ingredients for your pantry, and Maya Kaimal promises that Indian flavors can be woven into your meals with delicious ease.
Tenderheart by
Heritage and food have always been linked for Hetty Lui McKinnon. Tenderheart is a loving homage to her father, a Chinese immigrant in Australia, told in flavorful, vegetarian recipes. Growing up as part of a Chinese family in Australia, McKinnon formed a deep appreciation for her bicultural identity, and for her father, who moved to Sydney as a teenager and learned English while selling bananas at a local market. As he brought home crates full of produce after work, McKinnon learned about the beauty and versatility of fruits and vegetables. Tenderheart is the happy outcome of McKinnon's love of vegetables, featuring 22 essential fruits and vegetables that become the basis for over 180 recipes: Miso Mushroom Ragu with Baked Polenta. Carrot and Vermicelli Buns, Crispy Potato Tacos, Kale, Ginger and Green Onion Noodles, Broccoli Wontons with Umami Crisp Soy-Butter Bok Choy Pasta, and Sweet Potato and Black Sesame Marble Bundt, just to name a few of the recipes in the collection.
Commenting on blog posts requires an account.
Login is required to interact with this comment. Please and try again.
If you do not have an account, Register Now.