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New Cookbooks September / October 2025 |
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The last sweet bite : stories and recipes of culinary heritage lost and found
by Michael Shaikh
Explores the profound impact of conflict on global food traditions, blending travel writing, memoir and cookbook to uncover how war reshapes culinary practices and jeopardizes ancient recipes, while showcasing the resilience of home cooks and activists working to preserve their culinary heritage in the face of violence
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Brunch Season : A Year of Delicious Mornings from the Buttermilk Kitchen
by Suzanne Vizethann
Brunch is a lovely way to celebrate a meal with friends and family, and a great way to make any midday or mid-week dining special. The recipes in Brunch Season: A Year of Delicious Mornings from the Buttermilk Kitchen include both sweet and savory dishes, drawing ideas from Buttermilk Kitchen breakfast favorites, and adding seasonal soups and salads, as well as drinks. Chef Suzanne Vizethann's fresh farm-to-table approach to this cookbook, divided into spring, summer, fall, and winter chapters, reflects her commitment to providing high-quality meals made with ripe, flavorful ingredients.
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7-ingredient Mediterranean : 100+ simple, vibrant recipes.
by Cider Mill Press
"Transport yourself to the sun-soaked shores of the Mediterranean with over 100 quick, effortless, and vibrant recipes all using just seven ingredients...From the coastal regions of Italy to the spice markets of Morocco, these meals harness the power of a few select ingredients to create dishes that are rich in flavors and textures. This cookbook is designed to make healthy eating accessible and delicious, making it easy to incorporate balanced meals for heart health and longevity into your daily life"
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Braided heritage : recipes and stories on the origin of American cuisine
by Jessica B. Harris
"The sweeping origin story of American food and how Indigenous, European, and African traditions intertwined to form an entirely new cuisine, with over 100 recipes for the modern home cook-from the James Beard Cookbook Hall of Famer and star of the Netflix docuseries High on the Hog. Through essays, interviews, and more than 100 recipes, Dr. Harris presents American cuisine as a complex braid-an interwoven whole composed of ingredients and dishes from the Indigenous, European, and African people who influenced the food and traditions of the New World. By beginning with a recipe and tracing its origins, we come to understand the heritage of some of America's most treasured dishes. Take coleslaw, that must-have for every Fourth of July barbecue, which was originally served by the Dutch as koolsla; jambalaya, which Dr. Harris traces to West Africa and Spain; or the Cherokee treatment of succotash that has become a popular Thanksgiving dish. Accompanying the recipes are stories from a diverse collection of families that help illuminate our understanding of contemporary American cooking and examine how dishes such as clam chowder (which is connected to Indigenous stews but got its name from the French name for the cooking pot, chaudiáere) and Louisiana gumbo (in which sassafrass is used as a condiment thanks to the Choctaw people) became American classics. With recipes ranging from the festive to the everyday, Braided Heritage offers a new look at American culinary history"
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Smoking
by Harvard Common Press
"As ownership of dedicated home smokers skyrockets, Smoking fills the need for a concise, clear introduction to these rather tricky devices, along with 50 deeply flavorful recipes"
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Upside down cooking
by Dominic Franks
Dominic Franks (@dominthekitchen) reinvents one-pan cooking with 85 creative and easy-to-make recipes for all occasions. From savory dishes to sweet treats, this cookbook focuses on layering ingredients in a single pan and topping them with puff pastry or other creative finishes for impressive, low-effort meals with minimal cleanup
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Iredell County Public Library
201 N. Tradd Street, Statesville, North Carolina 28677
704-878-3090www.iredell.lib.nc.us |
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