• Coconut and Sambal

    Coconut and Sambal

    Lee, Lara

    London chef and food writer Lee brings an intimate knowledge of Indonesian cuisine to this stunningly photographed debut collection of recipes gathered from the author's Indonesian grandmother and from cooks Lee met traveling through the island nation.

    Format: eBook

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  • Literacy Source Community Cookbook

    Literacy Source Community Cookbook

    A collection of recipes written by students at Literacy Source, a community-based non-profit school where adults from all around the U.S. and the world come to learn to read, write, and develop other fundamental skills. -- publisher's description

    Format: Book

    Availability: Available

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  • Mosquito Supper Club

    Mosquito Supper Club

    Martin, Melissa

    Born and raised on the Louisiana bayou, restaurateur Martin shares the history, traditions, and customs surrounding Cajun cuisine and offers a tantalizing slew of classic dishes as cooked at her eatery in New Orleans, from which the title of the book is taken.

    Format: Book

    Availability: Available

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  • My Mexican Home Kitchen

    My Mexican Home Kitchen

    Martinez, Mely

    The long-awaited, bestselling cookbook from Mely Martínez, The Mexican Home Kitchen compiles the traditional home-style dishes enjoyed every day in Mexican households, with influences from states like Tamaulipas, Nuevo León, Veracruz, Puebla, Estado de México, and Yucatán. -- publisher's description

    Format: Book

    Availability: No Longer Available

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  • This Is A Book About Dumplings

    This Is A Book About Dumplings

    Pang, Brendan

    Inspired by his family's Chinese and Mauritian background, Brendan covers classic Chinese-style dumplings and playful new creations. -- publisher's description

    Format: eBook

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  • Milk, Spice and Curry Leaves

    Milk, Spice and Curry Leaves

    Samarakoon-amunugama, Ruwanmali

    [Samarakoon-Amunugama] pays homage to her mother’s homeland, expounding on the abundance of fish around the flora-flush island in the Indian Ocean that inspired its seafood dishes, and fruits and veggies from the hill country of the Central Province that produce memorable vegetarian curries." -- Seattle Times

    Format: Book

    Availability: No Longer Available

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  • The Rise

    The Rise

    Samuelsson, Marcus

    Chef Samuelsson (Yes, Chef) underscores the significance and breadth of Black contributions to America's culinary culture in this remarkable collection of recipes from and profiles of Black chefs, writers, historians, and more.

    Format: Book

    Availability: Available

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  • The Flavor Equation

    The Flavor Equation

    Sharma, Nik

    This book will appeal both to those who want to expand their Indian cooking repertoire and those who want to know more about the scientific background behind cooking itself. -- Library Journal

    Format: eBook

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  • Koji Alchemy

    Koji Alchemy

    Shih, Rich

    Koji Alchemy guides readers through the history and diverse application of koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin, and so much more. -- publisher's description

    Format: Book

    Availability: No Longer Available

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  • Meals, Music, and Muses

    Meals, Music, and Muses

    Smalls, Alexander

    Chef Smalls, a Grammy-winning opera singer and New York City restaurateur, shares more than 75 Creole and Low Country recipes in this passionate and clever collection. With food writer Chambers, Smalls creates a "playlist" of "essential African-American dishes" in which each chapter is inspired by a different musical tradition.

    Format: Book

    Availability: Available

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