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Home, Garden, and DIY March 2019
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| Creating Sanctuary: Sacred Garden Spaces, Plant-Based Medicine, and Daily... by Jessi Bloom; photographs by Shawn LinehanWhat it is: a practical and inspirational book that clearly explains how to better connect with nature by creating a peaceful space in your own backyard that incorporates plants, benches, lanterns, and more.
Don't miss: profiles of 50 special plants, such as bee balm, including their medicinal properties and self-care uses. |
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| The C.H.A.O.S.* Cure: Clean Your House and Calm Your Soul in 15 Minutes by Marla Cilley (aka The FlyLady)Who it's for: Readers who are overwhelmed by C.H.A.O.S (Can't Have Anyone Over Syndrome) and who'd like an upbeat guide to cleaning, tidying, and developing habits to make home life easier.
Sections include: "The Genius of Sticky Notes and Other Simple Systems;" "Perfection Is Like Quicksand;" "Extinguish Your Hot Spots;" "Laundering Lessons;" "Perfectly Imperfect Cooking;" and "Refresh Your Home, Refresh You." |
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Zaitoun: Recipes from the Palestinian Kitchen
by Yasmin Khan
What it is: A British cook, storyteller and human rights activist shares photos of her travels and over 80 Palestinian recipes that feature the region's local spice blends and produce—including eggplants, peppers and artichokes—to make slow-cooked stews and other dishes.
What's special about it: In each place she visits, Khan enters the kitchens of Palestinians of all ages and backgrounds, discovering the secrets of their cuisine and sharing heart-lifting stories.
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Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook
by Carla Lalli Music
What it is: The indispensable recipes and simple cooking methods in Where Cooking Begins are an open invitation to dive into Carla Lalli Music's intuitive, laid-back cooking style. Her recipes are designed to give readers the ability to make perfect dishes with dead-simple seasonings and endless ingredient swaps, and her food shopping strategy will teach readers how to find inspiration at the market.
Why read it: Designed for busy lives and to make anyone a better cook, Where Cooking Begins empowers readers with intuitive solutions for pulling together easy, but sophisticated meals.
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Taste of Home What Can I Cook in My Instant Pot, Air Fryer, Waffle Iron & More
by Taste of Home
What it is: A unique cookbook shows how to make the most of today’s kitchen appliances, including the instant pot, air fryer, spiralizer and waffle iron, to create perfect meals each and every time.
Don't miss: Looking for a savory dinner that comes together in the Instant Pot? Turn to the Instant Pot section, and you'll find dozens of recipes to choose from. Need side dishes from the air fryer? We've got you covered with 25 air-fried specialties. You'll also find a mouthwatering selection of slow-cooked classics, fun things to bake in muffin tins, dishes seasoned to perfection in cast-iron skillets and meal-in-one favorites made easy on sheet pans.
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| Naturally Sweet: Bake All Your Favorites with 30% to 50% Less Sugar by America's Test KitchenWhat it is: a baking science-filled offering from the wonderful folks at America's Test Kitchen that includes 120 recipes for delicious baked goods (muffins, quick breads, cookies, bars, cakes, pies, puddings, frozen treats, and more) that -- amazingly -- contain less sugar than standard recipes and rely only on natural alternatives to white sugar.
Recipes include: Almond Biscotti; Blueberry Cheesecake; Chai Oat Scones; Honey Buns; Chocolate Pound Cake; and Peach Cobbler. |
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| Sweet: Desserts from London's Ottolenghi by Yotam Ottolenghi & Helen Goh with Tara WigleyWhat it is: a beautiful cookbook showcasing 110 decadent treats, including cookies, mini-cakes, cakes, cheesecakes, tarts & pies, desserts, and confectionary, as well as baking tips.
Recipes include: Tahini and Halva Brownies; Rolled Pavlova with Peaches and Blackberries; Lime Meringue Cheesecake; Chocolate Chip and Pecan Cookies; Sesame Brittle; and Celebration Cake.
Did you know? Though Yotam Ottolenghi is now as famous for his award-winning cookbooks as his London delis and restaurant, he started his professional career whisking egg whites for vanilla soufflés. |
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Contact your librarian for more great books!
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