LibraryAware Simply Cookbooks June-July 24

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Dinner Tonight
by Meliz Berg

Inspired by her Turkish-Cypriot heritage, a self-taught cook and recipe developer follows up her best-selling cookbook with a second collection of quick and nourishing meals including One-Pot Orzo, Leftover Hummus Soup, Cheater's Lahmacun Pide Pockets and Tavuk Kebab Curry.

City Eats New Orleans
by Beth D'addono

Foodies unite: this cookbook is a brilliant celebration of the multicultural influences and traditions that have inspired New Orleans's cuisine. These dishes pay homage to the culinary hotspots that have helped define this unique fare. With 50 recipes and dozens of restaurant profiles, you can eat like a local wherever you are in the world.

Greekish
by Georgina Hayden

Full of simple Mediterranean recipes perfect for weeknight cooking and effortless weekend meals alike, Greekish is inspired by beloved author Georgina Hayden's Greek-Cypriot roots and travels. After a lifetime of collecting favorite dishes that are easyto throw together, bursting with flavor, and sure to be cooked on repeat in countless kitchens, Georgina has homed in on the best ways to balance fresh, hearty ingredients with traditional methods-always keeping them easy, delicious, and balanced.

A season for That
by Steve Hoffman

An American food writer moves his family of unlikely expats to the French countryside, where the locals upend everything he knows about cooking and winemaking, in this delightful memoir from a winner of the James Beard M.F.K. Fisher Distinguished Writing Award. Steve Hoffman is a perfectly comfortable middle-aged Minnesotan man who has always been desperately, pretentiously in love with France, more specifically with the idea of France. To follow that love, he and his family move, nearly at random, to a small, rural, scratchy-hot village in the south of the country, and he immediately thinks he's made a terrible mistake. Life here is not holding your cigarette chest-high while walking to the cafe and pulling off the trick of pretending to be French, it's getting into fights with your wife because you won't break character and introduce your very American family to the locals, who can smell you and your perfect city-French from a mile away. But through cooking what the local grocer tells him to cook, he feels more of this place. A neighbor leads him into the world of winemaking, where he learns not as a pedantic oenophile, but bodily, as a grape picker and winemaker's apprentice. Along the way, he lets go of the abstract ideas he'd held about France, discovering instead the beauty of a culture that is one with its landscape, and of becoming one with that culture. It's a story told in transporting writing, humor, and delicious detail.

The Young Forever Cookbook
by Mark Hyman

This companion cookbook to the #1 New York Times best-selling Young Forever offers more than 100 satisfying recipes, featuring ingredients proven to support longevity, helping readers maintain a healthy life—and creating a healthier future.

The Salad Lab
by Darlene Schrijver

With both favorite and all-new recipes, TikTok's beloved salad recipe creator, The Salad Lab, shows readers how to make creative, unique and delicious salads through careful instructions and smart salad-making tips that are guaranteed to make anyone crave a healthy salad.

Amrikan
by Khushbu Shah

In her eagerly anticipated debut cookbook, acclaimed food writer Khushbu Shah injects an electric and irresistible energy into the story of Indian food, with 125 recipes inspired by the cooking of the diaspora. From the savory and bold flavors of Achari Paneer Pizza to the ultimate home-cooked comfort meal, a pot of Spinach Tadka Dal with rice, Khushbu's recipes are flavor-packed, party-pleasing, and wonderfully surprising. Khushbu makes it easy to dive in, equipping home cooks with a list of simple-to-find pantry staples alongside vibrant images, clever tips and tricks, and illuminating essays that introduce a thrilling voice in American food.

Korean Made Easy
by Seji Song

Korean ingredients such as kimchi, gochujang and sesame oil are ubiquitous in kitchens worldwide and continuing to grow in popularity. But Korean food has a reputation of being longwinded and full of difficult-to-source ingredients. Korean Made Easy dispels this myth, and shows how only seven basic store-cupboard essentials are required to recreate the flavors that make up the cuisine: Gochujang, Doenjang, Ganjang (soy sauce), Rice, Sesame oil, Fish sauce, Gochugaru, which, along with just a few additional ingredients that can be found in supermarkets, make up all the dishes in the book.

Pocha
by Su Scott

'In Pocha, Su Scott is going home to the streets where she grew up and the food that shaped her. From daybreak to sundown, 80 delicious and playful recipes take you on a journey through the narrow streets of Seoul and sheltered halls of tarpaulin-roofed markets where dust motes and steam glitter in the glow of orange tungsten lights. This is unfussy, easy, comforting food from a country that has perfected late night eating and drinking culture. From Corn Dogs and Fried Chicken to Kimchi Pancakes and Perilla Oil Noodles for slurping (and perhaps some ice-cold soju to wash it all down), Pocha invites you to bring the beating heart of Korea's food scene into your kitchen.'

Burgers & Bacon Cookbook : Over 250 World's Best Burgers, Sauces, Relishes & Bun Recipes
by World Food Championships

The Burgers & Bacon Cookbook is a "must have" for home cooks, culinary students, backyard self-proclaimed grill masters, sous chefs, and food enthusiasts. This amazing cookbook features over 300 recipes--from burgers made with rich Wagyu beef and pork chorizo, and a Surf and Turf burger that includes shrimp, to tantalizing peaches and cream bacon cupcakes, Bacon Bliss Pizza and a Thai inspired Bacon Udon.