Dezső Czigány, "Still Life with Apples and Oranges," published before 1923 and public domain in the US
Summer Learning Track: Foodie Fandom
Make this a super savory summer, and challenge yourself to learn more about all things food and cooking. Take the Richland Library Friends' Summer Learning Challenge!
You'll get credit for reading, attending programs, trying out recipes, and other steps you make toward your goal of edible exploration. Get started by using this sample Learning Track, or develop your own. The challenge begins on June 1st and goes through August 16th.
Flex your foodie fandom by attending these food-centric summer programs:
Sushi for Everyday -- 3:00 p.m., Saturday, June 7, St. Andrews
Discover inexpensive ways to make sushi at home. Select healthy ingredients, prepare different styles, and successfully present elegant dishes with ease. Sample delicious sushi with hands-on experience. Call 772-6675 to register.
The Art of Shopping Gluten Free -- 11:00 a.m., Saturday, July 19, Southeast
Join us as we discover the riches of the gluten-free lifestyle. Who says you have to do without? Come hear about new (and delicious) foods on the market, learn strategies for eating in restaurants without getting sick, and discover how you can save money when making gluten-free purchases! Ample free samples!
Greek Revival From the Garden: Growing and Cooking for Life -- 6:30 p.m.,Tuesday, July 29, Main
Patricia Moore-Pastides -- accomplished cook, public health professional, author, and first lady of USC -- shares stories, insights, and treats from her new cookbook. Come learn about simple, delicious cooking methods that make a do-it-yourself healthful lifestyle possible, and recipes that focus on bringing the bounty of the garden to the table in easy and accessible ways.
Delve into the delicous ways food has shaped our culture by reading some of these fascinating food histories:
Uncommon Grounds: The History of Coffee and How it Transformed Our World
Spice: The History of a Temptation
Salt: A World History
The True History of Chocolate
The Big Oyster: History on the Half Shell
Food in the Ancient World
Or read Peter King's Gourmet Detective mystery series, which are available as eBooks through Overdrive:
The Gourmet Detective
Spiced to Death
Dying on the Vine
Death al Dente
A Healthy Place to Die
Eat, Drink and Be Buried
Roux the Day
Dine and Die on the Danube Express
Satisfy your craving for new recipes with Richland Library's selection of cookbooks and foodie magazines, accessible in print at your local library as well as for your eReader.
Whether your interest is clean eating, party appetizers, beer and wine pairings, comfort food, slow-cooker dinners, or holiday baking, the 46 different Food & Cooking e-magazines available through Zinio have you covered. And there are hundreds of other cookbooks available on our shelves, from the classics your grandmother used to those highlighting modern molecular gastronomy. Here is just a small sample platter of great titles.
The Chopped Cookbook: Use What You've Got to Cook Something Great
The Gramercy Tavern Cookbook
Southern Comfort: A New Take on Recipes We Grew Up With
Molecular Gastronomy: Exploring the Science of Flavor
The Fat Duck Cookbook
The Simple Art of Vegetarian Cooking: Templates and Lessons for Making Delicious Meatless Meals Every Day
101 Classic Cookbooks; 501 Classic Recipes.
Get inspired by incredible edibles by watching these mouthwatering movies:
Julie and Julia
Jiro Dreams of Sushi
Like Water for Chocolate
We wish you happy learning, and happy eating! In the words of Julia Child..."Bon Appetit!"
Amazon Amazon Says:
Patricia Moore-Pastides, author of Greek Revivial: Cooking for Life, heads to the garden in this new cookbook that makes a do-it-yourself healthful lifestyle possible, offerin more...
Patricia Moore-Pastides, author of Greek Revivial: Cooking for Life, heads to the garden in this new cookbook that makes a do-it-yourself healthful lifestyle possible, offering guidance on how to pursue healthy eating, starting from the ground up. Moore-Pastides, an accomplished cook and public-health professional, presents all new recipes focused on bringing the bounty of the garden to the table in easy and accessible ways. Targeting young adults but valuable for all novices, Greek Revival from the Garden focuses on the time-tested Mediterranean diet--recommended for great taste, good health, and long life--and on learning simple, delicious cooking methods that foster a happy and healthy relationship with good food. The growing section provides all the information necessary for those interested in organic gardening to cultivate an exciting array of fruits and vegetables in containers, raised beds, or yard gardens. Topics include preparing the soil, composting to create organic fertilizer, watering, working with basic tools, and dealing with common pests and problems. Color photographs are provided to inspire new gardeners toward more than just tomatoes and cucumbers. Greek Revival from the Garden then invites the reader into the kitchen. This section assumes little prior cooking knowledge or experience and includes kitchen safety, common equipment and cooking methods, and observations from cooking class participants. The highlight of the cooking section are the recipes themselves: a beautifully photographed sampling of fifty mouth-watering dishes prepared with the harvest of homegrown vegetables as the stars, including garden gazpacho, curried butternut squash and apple soup, and nut crusted creamy almond fruit tart. Throughout the book, Moore-Pastides inspires healthy habits by introducing simple ways to grow and prepare nutritious dishes, and promotes a long and fulfilling lifetime relationship with food from garden to table. less...
Amazon Amazon Says:
A brilliant, original history of the spice trade—and the appetites that fueled it. It was in search of the fabled Spice Islands and their cloves that Magellan charted the more...
A brilliant, original history of the spice trade—and the appetites that fueled it. It was in search of the fabled Spice Islands and their cloves that Magellan charted the first circumnavigation of the globe. Vasco da Gama sailed the dangerous waters around Africa to India on a quest for Christians—and spices. Columbus sought gold and pepper but found the New World. By the time these fifteenth- and sixteenth-century explorers set sail, the aromas of these savory, seductive seeds and powders had tempted the palates and imaginations of Europe for centuries. Spice: The History of a Temptation is a history of the spice trade told not in the conventional narrative of politics and economics, nor of conquest and colonization, but through the intimate human impulses that inspired and drove it. Here is an exploration of the centuries-old desire for spice in food, in medicine, in magic, in religion, and in sex—and of the allure of forbidden fruit lingering in the scents of cinnamon, pepper, ginger, nutmeg, mace, and clove. We follow spices back through time, through history, myth, archaeology, and literature. We see spices in all their diversity, lauded as love potions and aphrodisiacs, as panaceas and defenses against the plague. We journey from religious rituals in which spices were employed to dispel demons and summon gods to prodigies of gluttony both fantastical and real. We see spices as a luxury for a medieval king’s ostentation, as a mummy’s deodorant, as the last word in haute cuisine. Through examining the temptations of spice we follow in the trails of the spice seekers leading from the deserts of ancient Syria to thrill-seekers on the Internet. We discover how spice became one of the first and most enduring links between Asia and Europe. We see in the pepper we use so casually the relic of a tradition linking us to the appetites of Rome, Elizabethan England, and the pharaohs. And we capture the pleasure of spice not only at the table but in every part of life. Spice is a delight to be savored. less...
Amazon Amazon Says:
From the Bestselling Author of Cod and The Basque History of the World In his fifth work of nonfiction, Mark Kurlansky turns his attention to a common household item more...
From the Bestselling Author of Cod and The Basque History of the World In his fifth work of nonfiction, Mark Kurlansky turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired revolutions. Populated by colorful characters and filled with an unending series of fascinating details, Salt by Mark Kurlansky is a supremely entertaining, multi-layered masterpiece. Mark Kurlansky is the author of many books including Cod, The Basque History of the World, 1968, and The Big Oyster. His newest book is Birdseye. less...
Amazon Amazon Says:
The only cookbook that explains how to create authentic French dishes in American kitchens with American foods. Teaches the key techniques of French cooking, permitting many v more...
The only cookbook that explains how to create authentic French dishes in American kitchens with American foods. Teaches the key techniques of French cooking, permitting many variations on a theme. Over 100 instructive drawings. less...
Amazon Amazon Says:
Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable story of New York by following t more...
Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants–the oyster, whose influence on the great metropolis remains unparalleled. For centuries New York was famous for its oysters, which until the early 1900s played such a dominant a role in the city’s economy, gastronomy, and ecology that the abundant bivalves were Gotham’s most celebrated export, a staple food for the wealthy, the poor, and tourists alike, and the primary natural defense against pollution for the city’s congested waterways. Filled with cultural, historical, and culinary insight–along with historic recipes, maps, drawings, and photos–this dynamic narrative sweeps readers from the island hunting ground of the Lenape Indians to the death of the oyster beds and the rise of America’s environmentalist movement, from the oyster cellars of the rough-and-tumble Five Points slums to Manhattan’s Gilded Age dining chambers. Kurlansky brings characters vividly to life while recounting dramatic incidents that changed the course of New York history. Here are the stories behind Peter Stuyvesant’s peg leg and Robert Fulton’s “Folly”; the oyster merchant and pioneering African American leader Thomas Downing; the birth of the business lunch at Delmonico’s; early feminist Fanny Fern, one of the highest-paid newspaper writers in the city; even “Diamond” Jim Brady, who we discover was not the gourmand of popular legend. With The Big Oyster, Mark Kurlansky serves up history at its most engrossing, entertaining, and delicious. less...
Amazon Amazon Says:
Never again let the question, “What's for dinner?” stump you. The Chopped Cookbook features secrets for combining pantry staples to make exciting meals. If yo more...
Never again let the question, “What's for dinner?” stump you. The Chopped Cookbook features secrets for combining pantry staples to make exciting meals. If you’ve ever looked into your fridge, hoping for inspiration to strike, let The Chopped Cookbook help you shake up weeknight dinners. Just as each basket on Chopped has many tasty possibilities, so, too, do the contents of your refrigerator. By showing you how to spin your favorite ingredients into 188 fun, doable, and delicious recipes—including go-to guides for making salad dressings and pan sauces, four-ingredient market baskets that can go in many tasty directions, and ideas for ways to reinvent pasta dinners—the culinary masterminds at Food Network set you up for mealtime victory every night. less...
Amazon Amazon Says:
One of the best New York restaurants, a culinary landmark that has been changing the face of American dining for decades, now shares its beloved recipes, stories, and pione more...
One of the best New York restaurants, a culinary landmark that has been changing the face of American dining for decades, now shares its beloved recipes, stories, and pioneering philosophy. Opened in 1994, Gramercy Tavern is more than just a restaurant. It has become a New York institution earning dozens of accolades, including six James Beard awards. Its impeccable, fiercely seasonal cooking, welcoming and convivial atmosphere, and steadfast commitment to hospitality are unparalleled. The restaurant has its own magic—a sense of community and generosity—that’s captured in these pages for everyone to bring home and savor through 125 recipes. Restaurateur Danny Meyer’s intimate story of how Gramercy was born sets the stage for executive chef-partner Michael Anthony’s appealing approach to American cooking and recipes that highlight the bounty of the farmer’s market. With 200 sumptuous photographs and personal stories, The Gramercy Tavern Cookbook also gives an insider look into the things that make this establishment unique, from the artists who have shaped its décor and ambience, to the staff members who share what it is like to be a part of this close-knit restaurant family. Above all, food lovers will be inspired to make memorable meals and bring the warmth of Gramercy into their homes. less...
Amazon Amazon Says:
The much-anticipated debut cookbook from two of the most admired and innovative young chefs in the South, with 100 recipes featuring their refined, classically-inspired tak more...
The much-anticipated debut cookbook from two of the most admired and innovative young chefs in the South, with 100 recipes featuring their refined, classically-inspired takes on the traditional Southern food they grew up with. Allison Vines-Rushing and Slade Rushing are two of the most admired and innovative young chefs in the South. Their distinctive brand of cooking is praised for its brilliant juxtaposition of rustic flavors with refined, classically inspired preparations. Southern Comfort is not only their much-anticipated debut cookbook, but also Allison and Slade’s personal story: their childhood food memories and family traditions growing up in Louisiana and Mississippi, how they met and fell in love in a New Orleans kitchen, and lessons learned working in top restaurants in San Francisco and New York. It also describes their bittersweet homecoming and the opening of their first restaurant just days before Hurricane Katrina hit. And perhaps most importantly, Southern Comfort shares Allison and Slade’s deep-rooted love for the area—its history, its cuisine, and its people—which inspired them to stay in New Orleans and keep cooking. These 100 recipes reflect Allison and Slade’s refreshing approach to regional cuisine, with its pitch-perfect blend of high and low. Dishes like Hush Puppies with Caviar, Sweet Tea–Roasted Duck in Date Sauce, and their legendary Oysters Rockefeller “Deconstructed” are modern in technique and execution, yet inspired by the traditions, ingredients, and down-home philosophy that make Southern food so appealing. At its heart, Southern Comfort is a celebration: of local ingredients, New Orleans’s vibrant food culture, and Allison and Slade’s shared Southern upbringing. Brimming with flavorful recipes and stories, it showcases the very best that the New South has to offer. less...
Amazon Amazon Says:
In Food in the Ancient World, a respected classicist and a practising world-class chef explore a millennium of eating and drinking. * Explores a millennium of food consumption more...
In Food in the Ancient World, a respected classicist and a practising world-class chef explore a millennium of eating and drinking. * Explores a millennium of food consumption, from c.750 BC to 200 AD. * Shows the pivotal role food had in a world where it was linked with morality and the social order. * Concerns people from all walks of life - impoverished citizens subsisting on cereals to the meat-eating elites. * Describes religious sacrifices, ancient dinner parties and drinking bouts, as well as exotic foods and recipes. * Considers the role of food in ancient literature from Homer to Juvenal and Petronius. less...
Amazon Amazon Says:
This tale of one of the world's favourite foods draws upon botany, archaeology, socio-economics and culinary history to present a complete history of chocolate. The story begi more...
This tale of one of the world's favourite foods draws upon botany, archaeology, socio-economics and culinary history to present a complete history of chocolate. The story begins some 3000 years ago in the jungles of Mexico and Central America with the tree "Theobroma cacao" and the complex processes necessary to transform its bitter seeds into chocolate. This was centuries before chocolate was consumed, traded and used as currency by the sophisticated Maya, and the Aztecs after them. The Spanish conquest of Central America introduced chocolate to Europe, where it became the first stimulating drink of kings and aristocrats and then was democratized in coffee houses. Industrialization in the 19th and 20th centuries made chocolate a food for the masses - until its revival in our own time as a luxury item. less...
Amazon Amazon Says:
Hervé This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with t more...
Hervé This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike. Molecular Gastronomy, This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled. Looking to the future, Hervé This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a soufflé rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes. less...
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In The Simple Art of Vegetarian Cooking, legendary New York Times Recipes for Health columnist Martha Rose Shulman offers a simple and easy method for creating delicious plant more...
In The Simple Art of Vegetarian Cooking, legendary New York Times Recipes for Health columnist Martha Rose Shulman offers a simple and easy method for creating delicious plant-based meals every day, regardless of season or vegetable availability. Accessible and packed with mouthwatering, healthy, fresh dishes, The Simple Art of Vegetarian Cooking accomplishes what no other vegetarian cookbook does: It teaches the reader how to cook basic dishes via templates—master recipes with simple guidelines for creating an essential dish, such as a frittata or an omelet, a stir-fry, a rice bowl, a pasta dish, a soup—and then how to swap in and out key ingredients as desired based on seasonality and freshness. By having these basic templates at their fingertips, readers—wherever they live and shop for food, and whatever the season—will be able to prepare luscious, meatless main dishes simply and easily. They are the ideal solution for busy families, working moms, and everyone who wants to be able to put a wonderful vegetarian dinner on the table every day, angst-free. A true teacher’s teacher, Martha Rose Shulman takes the reader by the hand and walks them through 100 mouthwatering dishes including: Minestrone with Spring and Summer Vegetables; Vegetarian Phô with Kohlrabi, Golden Beets, and Beet Greens; Perciatelli with Broccoli Raab and Red Pepper Flakes; Stir-Fried Noodles with Tofu, Okra, and Cherry Tomatoes; Basmati Rice with Roasted Vegetables, Chermoula, and Chickpeas; and much, much more. Whether the reader is brand new to vegetarian cooking or a working parent trying to decipher farmers’ market offerings or an overflowing CSA box, The Simple Art of Vegetarian Cooking is the perfect tool and the ideal, must-have addition to everyone’s kitchen bookshelf. less...