New Cookbooks: Monday, May 15

Feeling hungry? We recently received a bumper crop of cookbooks to help you find new and interesting recipes for yourself and your family.

Why not stop by and check out a book, CD, movie, or other material that you find interesting—including a cookbook or two. We will continue to offer “Grab and Go” services for those who prefer to place their books on hold online and then pick them up in the cabinet inside the library.

Here are a few of the new books on cooking that have arrived at the library recently. We invite you to check them out!

Gordon Ramsey’s Uncharted: A Culinary Adventure With 60 Recipes from Around the Globe

From the heights of the Peruvian Andes to the banks of the Mekong River Delta, Gordon Ramsay has traveled far and wide to find culinary inspiration. In this travelogue-meets-cookbook, Ramsay reveals the rich food traditions and cultures he’s found in 25 remarkable destinations. Within these mouthwatering pages, you’ll find insights into some of the world’s richest cultures, behind-the-scenes stories from filming, tips from top chefs around the world, and must-try adventures in places near and far. Best of all, you’ll be served 60 authentic recipes that are easy to achieve at home.

The Super Easy Vegan Slow Cooker Cookbook

By using a slow cooker for both full meals and basic staples, cooking instructor and founder of the popular food blog, Plant Based on a Budget, Toni Okamoto creates simple, healthy meals that are packed full of flavor and nutrients. Toni shows you how to get your money’s worth when making vegan meals at home by: stocking up on vegan slow-cooking staples like beans and lentils; enjoying more than 100 healthy, flavorful plant-based meals; creating complete meals with just 15 minutes of active prep time; and, choosing from a range of variations on classic vegan dishes—as well as recommendations for super-simple salads to be served alongside.

Milk Street Noodles

Nearly every culture serves some sort of noodle, from fettuccine, ramen, and spaetzle, to lo mein, gnocchi, and udon. The Milk Street team traveled the world to learn the secrets to the best pad Thai, Italian ragu, spicy North African couscous, and buttery Turkish noodles flecked with feta. 

  • In Italy, they were taught the real fettuccine Alfredo—so much lighter, simpler and more satisfying.
  • In Sapporo, Japan, they learned how to develop the deep umami flavors of miso ramen with minimal time and effort.
  • And from Ho Chi Minh City to Lima, they learned the art of the quick noodle stir-fry, from Vietnamese shrimp noodles to Peruvian chicken and pasta

Noodles are a perfect canvas for spring and summer vegetables, as well as hearty wintertime baked casseroles. They include guides to using the noodles you have on hand and show how to make classic noodles from scratch—from homemade udon and hand-cut wheat noodles to fresh egg pasta, orecchiette, and potato gnocchi.

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