New on the Shelves at Albert Wisner Public Library: Cooking and Home DIY

Growing your own food is exciting but, when it comes to knowing how to make the most of your produce, it can be daunting. In “Grow, Cook, Nourish,” bestselling author Darina Allen draws on more than 30 years of experience gardening at Ballymaloe to take you through an extensive list of vegetables, herbs and fruits. Each entry includes explanations of different varieties, practical information on cultivation, growing and maintenance, plus instructions for the best ways to cook produce as well as preserve and utilize a glut. With more than 500 recipes, including dishes for every ingredient, Darina shows how to use your harvest to its full potential. Vegetables range from annual crops such as chicory, radishes and kohlrabi to perennials like asparagus and spinach. Fruits cover apples, currants and peaches as well as the more unusual and interesting myrtle berries, loquats and medlars - plus a comprehensive list of herbs, edible flowers and foraged foods such as samphire, wild garlic and blackberries.

A passionate self-taught cook and nutritionist, Radhi Devlukia-Shetty's “JoyFull” is abundant and inviting. With more than 125 plant-based recipes, it is designed to balance health and satisfaction; her wide-ranging dishes bring vibrant flavors to every meal of the day and rely on accessible ingredients. This go-to collection includes the following chapters: Morning Nibbles, Grounding Grains, LBPC’s (Lentils, Beans, Proteins and Curries), Bread is Life, Salads, Sun to Moon Soups, Hero Veg, Drinks and Sweet Treats. And because food alone cannot sustain us completely, Radhi shares her daily wellness practices: her revitalizing morning skincare routine, ancient rituals to nourish and strengthen your hair, meditations and prayers for staying present, and breathwork that will carry you through each phase of the day. Radhi shares its transformative principles in a way that's easy for anyone to incorporate into their life. She offers mindful practices around cooking and explains how, as we connect to our food and understand our body, we can improve our health. Whether satisfying comfort food or a gentle bowl of grains and veggies, each dish-- and ritual --in “JoyFull” is intended to bring harmony to you and your body.

For every lover of food culture, this scrupulously researched and accessible cookbook presents one-of-a-kind dinner parties inspired by seminal moments in culinary history. In ten chapters - each an important moment in food history, from Ancient Rome to Al-Andalus in Spain, from the Ethiopian Empire to nineteenth-century New York City - the authors pair menus with immersive retellings of historic culinary breakthroughs, and present the ingredients and modern techniques adapted for today's kitchens to allow cooks of all abilities to entertain with dishes that were created and enjoyed hundreds of years ago but remain relevant to today's food tastes and values. Readers learn to orchestrate feasts from Apicus, blend spices from the Silk Road, feature indigenous ingredients of the Americas, revisit the "classics" from the Court of the Sun King, and savor the complex delicacies from the birth of the American restaurant scene. The home cook can prepare an entire seven-course Tudor feast, for example, or pick and choose dishes from around the world throughout time. Rich illustrations, hand-drawn maps, and contemporary photography create an immersive experience, while Harris's foreword puts these historic foodways and their legacies into contemporary context.

Jamie's most popular cookbook goes Mediterranean in this mouth-watering follow-up - this edition has been adapted for the US market. “5 Ingredients Mediterranean” is everything people loved about the first book, but with the added va-va-voom of basing it on Jamie's lifelong travels around the Mediterranean. With over 125 utterly delicious, easy-to-follow recipes, it's all about making everyday cooking super-exciting, with minimal fuss - all while transporting you to sunnier climes. You'll find recipes to empower you to make incredibly delicious food, but without copious amounts of ingredients, long shopping lists or loads of cleaning up. 65% of the recipes are meat-free or meat-reduced, and all offer big, bold flavor. With chapters including Salads, Soups and Sandwiches, Pasta, Vegetables, Pies and Parcels, Seafood, Fish, Chicken and Duck, Meat, and Desserts, you'll find something for every day of the week, and every occasion. Dishes include: Tender smoky eggplant, Epic prawns & beans, Rogue ratatouille risotto, Sizzling squid, Island salad, Herby steak & crispy potatoes, Easy fig tart and Jools' chocolate dreams It's a real celebration of hero Mediterranean flavors and ingredients - quick and easy recipes for exciting everyday cooking.

Across centuries and continents, the influence of West African food and culture draws a delicious family tree whose branches stretch into the Caribbean, Mexico and the US from coast to coast. In this sprawling and evocative cookbook, acclaimed chef Todd Richards traces these shared roots and the journeys that connect them. Researched and informative, this book takes you beyond the recipes, exploring the history behind these traditional dishes and how peoples of the West African diaspora shaped and changed American history as we know it today. At the heart of the book are Chef Todd's inspired recipes, including: Peanut and Mustard Greens Soup with Ginger and Tomato Haitian Oxtail with Beef Broth and Pikliz Grilled Shrimp Mojo with Black Bean Puree and Toasted Rice Grilled Quail Tacos with Mole Poblano Scallion and Smoked Cheddar Cornbread Fritters with Red Pepper Honey Peach Cobbler with Butter Pecan Ice Cream Buffalo Style Frog Legs or Chicken Wings with French Onion Ranch Dressing 7-Up Cake Chicago-Style Beach Spaghetti BBQ Shrimp with Garlicy French Bread and Parsley Butter Beignets with Espresso Powdered Sugar.

Maybe you just discovered celery root (a lumpy, softball-sized bulb), at the grocery store. Or perhaps you received watermelon radishes in a CSA package. Did a parsnip catch your eye at the farmers' market? Even vegetables you think you know, like cabbage or brussels sprouts, will reveal next-level flavor with the right recipe. Becky Selengut has made it her mission to take less popular - or even outright scorned vegetables like beets and okra - and cook them into irresistible dishes. It's all about knowing how to cook or serve them and what herbs and spices to incorporate. In “Misunderstood Vegetables,” Selengut highlights 25 vegetables, with recipes alongside history, step-by-step preparation, and storage tips. Organized by season, recipes include Feta and Citrus Salad, Charred Chard with Spicy Chile Oil, and Celery Root Gratin. A must-have for the plant-curious, this cookbook will have readers seeking out unusual and underused produce like never before.

For over 100 years, the small Southern town of Tuskegee, Alabama has been a mecca for African Americans. The Tuskegee Institute, founded by Booker T. Washington in 1881, grew from a fledgling school to a major center of American progress and education. This unique narrative cookbook traces the history and heritage of Tuskegee through reminiscences, vintage photographs, poetry, journal entries and more than 200 recipes for delicious appetizers, entrees, side dishes, breads, beverages and desserts that reflect the diverse and mouthwatering flavors of Southern African American cuisine. “The African American Heritage Cookbook” brings alive the pride and courage of the thousands of Tuskegee alumni, among them George Washington Carver and Rosa Parks, who have gone forth to change America and the world. Many Tuskegee graduates have contributed memories, vignettes and classic Southern recipes - including Crab Bisque, Island Soup, Mom's Devilish Catfish Stew, Smothered 'Yard Bird,' Louisiana Gumbo, Creole Rice, Sweet Potato Casserole, Spoon Bread, Peach Pandowdy, and Dr. Carver’s Peanut Cake with Molasses.