Niko Pappas, the successful owner of Super-Gyros, has decided to open a second restaurant in Galveston, TX. He leaves his two eldest sons in California to run the original store and moves the rest of his large Greek family to Galveston, TX. The transition from California to Texas is anything but easy for this tight-knit family.
Among my very favorite picture books are those with the theme of changing seasons. This story by Wisconsin author Miller is at the top of the list. At a fall farm market with her mother and father, Sophie picks out a yellow squash. The squash is just the right size for Sophie to hold, and--it turns out—to love. “I’m glad we met,” says Sophie.
The Beekeeper’s Ball brings us back to the beautiful Bella Vista, the apple orchard we last visited in Susan Wiggs’ novel The Apple Orchard. The dramatic story of newly united sisters Tess and Isabel, along with their grandfather, Magnus, continues to unfold.
Billie Breslin decides to leave college and move to New York City, where she has an interview for a job as an assistant to the editor of the prestigious food magazine Delicious. Billie’s amazing ability to name all the ingredients in a dish by only tasting it, amazes the staff and secures her the position. It doesn’t take long for Billie to realize that she not only loves her job, but is also beginning to love the large, eccentric magazine family. Sadly, not long after she is hired, the magazine is abruptly shut down by the current owner.
This story is about four “food bloggers”, each with their own personal struggles. The four women met through their blogs and have become good friends, each helping the other get through traumatic events in their lives. Soon they will all be meeting for the first time face to face at Lavender’s birthday party.
Lavender is the 85 yr old owner of the thriving Lavender Honey Farm, in Washington State. With failing health, Lavender is struggling to find someone to take over her beloved farm. Someone who will love it as much as she has and keep it going after she is gone.
I love burgers and trying new recipes. While the (rumored) arrival of summer is bound to make most all of us happy, trying nearly all of this title's beef recipes will further sweeten the deal for me. Also included are recipes for bison, lamb, pork, poultry, seafood, and vegetarian burgers, as well as condiments and sides.
Just in time for the holidays, this short cookbook has new and traditional sweet and savory cheese ball recipes. If you are inclined, take the time to copy the cheese-ball-sculptures; it will definitely amuse your friends and family. While I'm not one to spend much time on presentation (solely due to lack of skill), the recipes themselves are really good on their own.
From brats on the grill and festival fare to fresh farm market fruits and veggies, food is an essential part of summer fun in Wisconsin. Savor the flavors with this feast of fun facts, history and recipes by local food expert Allen and local history writer Malone.
I love looking at cookbooks. Though many of the recipes have the same basic background, each cook or chef can give them a little twist to make them new again. Sometimes cookbooks are also art. There are even awards for artistic merit in cookbooks. Two recent additions to the Appleton Public Library cookbook collection fall into the "art + cookbook" niche.
This recipe book is separated into “Savory” and “Sweet” sections, as well as an “And More” section that incorporates popcorn into meals (I have never done anything from that last section). The very beginning of the book talks a little about popping corn, including how to make your own microwave popcorn in paper lunch bags if you don’t own a popper or don’t like to make it on the stovetop.
This is a very worthy reference text for cooks at any level. Yes, you can now “Google” white sauce, etc and get any amount of suggestions, but this book was my go to place for all things cooking before that option was available. And it still holds.
One night I was preparing dinner from a recipe and, tasting it, realized it needed something. I added an ingredient to a small portion of it – an ingredient I didn’t particularly like – and found it was the perfect flavor foil. This was a particularly favorable feat because I did not even consult my copy of The Flavor Bible but, instead, mentally retrieved its explanation of balancing flavors and considered how I could emphasize or ‘push’ the existing taste to a brighter level.
I frequently read in subject ‘clumps.’ Upon reading an interesting fact or blurb, I typically search for more books and articles in that area until my interest has run its course. In this case, what sparked my inquiry into restrictive eating disorders was, for me, a very unusual source.
Peter Reinhart is a major American authority and writer on bread baking. I came across American Pie several years ago while searching the Library catalog for anything else by Reinhart. Since I regularly made homemade pizza, it immediately appealed to me. A week later I purchased my own copy.