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Chesapeake Farm & Bay to Table Season 3 September 2022
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Good Housekeeping 1,2,3 Cook! : My First Cookbook
by Kate Merker
It’s never too soon to get cooking. So, tie on that apron and get ready for some recipe fun! Kiddo cooks will learn all about basic kitchen skills while making these tried and true—and don’t forget delicious!—dishes from Good Housekeeping. From Ooey-Gooey Glazed Cinnamon Rolls for breakfast, Traffic-Stopping Sandwiches for lunch, Totally Twisted Pasta with Cherry Tomato Sauce for dinner, and Ice Cream Cake Pops for dessert, young chefs will discover the fun and satisfaction of making their own food.
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The year of miracles : (recipes about love + grief + growing things)
by Ella Risbridger
"In Ella Risbridger's first book Midnight Chicken, she showed readers how food can serve as a light in our darkest days. Now, in The Year of Miracles, Ella shares her story of recovering from loss with the help of good food and good friends. The book celebrates making a fancy dinner even if you're just eating it with a spoon in front of the tv; having people over to dinner without overthinking it; finding late night snacks to ease you to sleep; and having seconds--of everything. Above all, it a powerful testament to how cooking can help us get up and start again in the face of unimaginable hurt"
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New Native kitchen : celebrating modern recipes of the American Indian
by Freddie Bitsoie
"From Freddie Bitsoie, the former executive chef at Mitsitam Native Foods Café at the Smithsonian's National Museum of the American Indian, and James Beard Award-winning author James O. Fraioli, New Native Kitchen is a celebration of Indigenous cuisine.Accompanied by original artwork by Gabriella Trujillo and offering delicious dishes like Cherrystone Clam Soup from the Northeastern Wampanoag and Spice-Rubbed Pork Tenderloin from the Pueblo peoples, Bitsoie showcases the variety of flavor and culinary history on offer from coast to coast, providing modern interpretations of 100 recipes that have long fed this country"
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Heirloom kitchen : heritage recipes and family stories from the tables of immigrant women
by Anna Francese Gass
Born in Italy, Anna Francese Gass came to the United States as a young child and grew up eating her mother’s Italian cooking. But when this professional cook realized she did not know how to make her family’s beloved meatballs—a recipe that existed only in her mother’s memory—Anna embarked on a project to record and preserve her mother’s recipes for generations to come. In addition to her recipes, Anna’s mother shared stories from her life in Italy that her daughter had never heard before, fascinating tales that whetted Anna’s appetite to learn more. So, Anna began reaching out to her friends whose mothers were also immigrants, and soon she was cooking with dozens of women who were eager to share their unique memories and the foods of their homelands.
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The Maryland State Fair : Celebrating 125 Years
by Paige Horine
The Maryland State Fair is an annual opportunity as Marylanders to come together to celebrate the history, tradition, and charm of our State during the best days of summer." The Maryland State Fair has continued the tradition of delighting Marylanders near and far since the late 1800s. Hosting governors to 4-H'ers, farm animals to farm hands, home arts to computer arts, the fair has always promised something for everyone. Fair favorites such as the sweet, intoxicating scent of warm cotton candy and the heartthundering excitement and majesty of Thoroughbred racing were as much a part of the Maryland State Fair 125 years ago as they are today.
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Everyday celebrations from scratch
by Maria Provenzano
A lifestyle expert, TV host and DIY-er offers recipes, step-by-step craft tutorials and inspiration to turn small but special moments into fun celebrations, from creative time with your kids to book club gatherings with friends.
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The new Chesapeake kitchen
by John Shields
Captain John Smith, upon entering the Chesapeake, wrote in his diaries that the fish were so plentiful “we attempted to catch them with a frying pan.” That method sums up classic Chesapeake cooking―fresh and simple. In The New Chesapeake Kitchen, celebrated Maryland chef John Shields takes the best of what grows, swims, or grazes in the Bay’s watershed and prepares it simply, letting the pure flavors shine through. Honoring the farmers, watermen, butchers, cheese makers, and foragers who make the food movement around the Chesapeake Bay watershed possible, along with the environmental and food organizations working to restore the Bay, the land, and food security, Shields promotes a healthy locavore diet and a holistic view of community foodways.
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Once upon a seaside murder
by Maggie Blackburn
Bookstore owner Summer Merriweather finds her Christmas cheer turning to fear when she discovers a deadly secret about her late mother while investigating a decades-old murder involving her long-lost biological family.
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Harford County Public Library
1221-A Brass Mill Rd Belcamp, Maryland 21017 410-273-5600 hcplonline.org
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