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Want a taste? "The perfect work space is one that works for you. If you are inspired and passionate you can work anywhere, and many do... But a dedicated shop is a wonderful thing--the space and the work feed upon each other, your attention is focused, and the very act of setting it up often leads down interesting channels."
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String Frenzy: 12 More String Quilt Projects - Strips, Strings & Scrappy Things! by Bonnie K. HunterWhat's inside: playful string-quilt projects demonstrating the author's foundation piecing basics and instructing crafters on how to transform leftover fabric scraps into one-of-a-kind quilts. Here's a scrap: "Too insignificant for clothing construction, too tiny for household linens—these were the bits destined for the trash bin."
Projects include: beautiful designs such as Crumb Jumble and Emerald City.
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| Sweet Home Cafe Cookbook: A Celebration of African American Cooking by Albert G. Lukas and Jessica Harris; contributions by Jerome GrantWhat's inside: over 100 traditional and new recipes (organized by region) and food history, all informed by the (U.S.) National Museum of African American History and its popular Sweet Home Café.
Recipes include: Field Green Salad, Hoppin' John, Maryland Crab Cakes, Jamaican Grilled Jerk Chicken, and Banana Pudding.
For fans of: Michael Twitty, Carla Hall, and Todd Richards. |
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Ottolenghi Simple: A Cookbook by Yotam OttolenghiWhat it is: dishes that can be made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for deliciously simple meals packed with Ottolenghi's signature Middle Eastern–inspired flavors.
Recipes include: Braised Eggs with Leeks and Za'atar, Cauliflower, Pomegranate, and Pistachio Salad, Lamb and Feta Meatballs, and Fig and Thyme Clafoutis.
Author buzz: Yotam Ottolenghi is a James Beard Award-winning author, chef, and restaurateur hailed as "a 21st-century Escoffier" by the Wall Street Journal.
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| The Mac + Cheese Cookbook: 50 Simple Recipes from Homeroom, America's... by Allison Arevalo and Erin WadeWhat it is: a cookbook devoted to mac and cheese (with some love given to sides and desserts), co-written by the creators of Homeroom, the popular Oakland, California, macaroni and cheese restaurant.
What's inside: a Béchamel sauce how-to, cheese recommendations, troubleshooting tips, beer and wine pairings, and more.
Recipes include: Classic Mac, Spicy Mac, Chili Mac, Truffle Mac, Gluten-Free Mac and Cheese, Quick Dill Pickles, and Lime Bars. |
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| A Meatloaf in Every Oven: Two Chatty Cooks, One Iconic Dish and Dozens of Recipes... by Frank Bruni and Jennifer SteinhauerWhat's inside: witty writing by two New York Times journalists, tips on pans and ingredients, and an assortment of side dish and meatloaf recipes that cover time and geography and includes offerings by Paul Ryan, Nancy Pelosi, Michael Solomonov, Melissa Clark, and Bobby Flay.
Recipes include: Swedish Meatball Loaf, Turkey Meatloaf Muffins, Jerk Chicken Loaf, Tuna Melt Loaf, and Cheeseburger and Fries Loaf. |
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| Bean by Bean: More Than 175 Recipes for Fresh Beans, Dried Beans, Cool Beans... by Crescent DragonwagonWhat it is: a chatty ode to the humble bean that includes bean basics, such as soaking methods, complimentary herbs and spices, and more.
Recipes include: Hillbilly Hummus; Syrian Zucchini-Chickpea Soup; Brown Bean Chili with Sweet Potatoes; Vegetarian Cassoulet; Summer Garden Potpie; Traditional Falafel; and Red Bean Ice Cream.
Don't miss: the vegan, vegetarian, gluten-free, and "meatist" tags as well as the charming black, white, and green illustrations. |
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| Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life by Kate McDermottWhat it is: a popular primer on pie (both savory and sweet) by a self-taught home baker who reminisces about her life; recommends ingredients, methods, and tools; provides detailed instructions for making crusts; and discusses life lessons we can learn from making pie.
Recipes include: Cookie Crumb Crust, Vegan Pie Dough, Buttermilk Pie, Pie Pops, English Pork Pies, and Apple Quince Pie. |
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| The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress... by Jenn Louis with Kathleen SquiresWhat it is: an IACP Award-winning guide to greens that includes information on origin, season, flavor, and nutrition, along with tips on buying, storing, and cleaning, as well as 150 recipes.
Recipes include: Swiss Chard Polenta; Green Pancakes; Slow-Braised Spigarello; Coconut Milk Rice Porridge with Tatsoi; Kimchi Soda; and Lettuce and Carrot Cake. |
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Contact your librarian for more great books!
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