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2024 Meetings & Selected Cookbooks
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Jubilee: Recipes from Two Centuries of African American Cooking
by Toni Tipton-Martin
Drawing from historical texts and rare African-American cookbooks, a collection of 125 recipes takes readers into the world of African-American cuisine made by enslaved master chefs, free caterers and black entrepreneurs and culinary stars that goes far beyond soul food.
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Falastin: A Cookbook
by Sami Tamimi
Presents 120 recipes that tell the story of Palestine and its people, from refugee camp cooks to Gaza Strip home kitchens and master tahini makers, including Hassan's Easy Eggs with Za'atar and Lemon and Pulled-Lamb Schwarma Sandwich.
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The Wok: Recipes and Techniques
by J. Kenji Lâopez-Alt
Presenting over 200 recipes, along with more than 1,000 color photos, the author of The Food Lab focuses on the wok, the most versatile pan in the kitchen, showing home cooks how to master the mechanics of a stir-fry and providing endless inspiration for brightening up dinner.
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Fresh Midwest: Modern Recipes from the Heartland
by Maren Ellingboe King
Inspired by an archive of recipes from the author's grandmother and great-grandmother. In this debut cookbook, recipe developer and Minnesota native Maren Ellingboe King perfectly combines the nostalgia of traditional midwestern dishes and influences of her Scandinavian heritage with an emphasis on local, unprocessed ingredients.
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Mi Cocina: Recipes and Rapture from My Kitchen in Mexico
by Rick Martâinez
In his first cookbook, a beloved food writer introduces the diverse culinary treasures of Mexico, taking readers on a journey through each of the seven regions to explore 100 unique dishes, which are accompanied by essays on various topics, such as migration and culinary influence from other countries.
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