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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 May 30th and goes through August 16th.

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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:

  1. The Gourmet Detective
  2. Spiced to Death
  3. Dying on the Vine
  4. Death al Dente
  5. A Healthy Place to Die
  6. Eat, Drink and Be Buried
  7. Roux the Day
  8. Dine and Die on the Danube Express

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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.

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Get inspired by incredible edibles by watching these mouthwatering movies:

  • Julie and Julia
  • Jiro Dreams of Sushi
  • Like Water for Chocolate
  • No Reservations
  • Bottle Shock
  • Tortilla Soup
  • Pressure Cooker
  • Toast
  • Mostly Martha

 

We wish you happy learning, and happy eating! In the words of Julia Child..."Bon Appetit!"


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...
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, 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

Salt: A World History by Mark Kurlansky
Amazon Says: From the Bestselling Author of Cod and The Basque History of the WorldIn his fifth work of nonfiction, Mark Kurlansky turns his attention to a common household item w more...
Amazon Says: From the Bestselling Author of Cod and The Basque History of the WorldIn 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: 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...
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 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

The Gramercy Tavern Cookbook by Michael Anthony
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...
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 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...
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 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: Uncommon Grounds tells the story of coffee from its discovery on a hill in Abyssinia to its role in intrigue in the American colonies to its rise as a national consumer produc more...
Amazon Says: Uncommon Grounds tells the story of coffee from its discovery on a hill in Abyssinia to its role in intrigue in the American colonies to its rise as a national consumer product in the twentieth century and its rediscovery with the advent of Starbucks at the end of the century. A panoramic epic, Uncommon Grounds uses coffee production, trade, and consumption as a window through which to view broad historical themes: the clash and blending of cultures, the rise of marketing and the “national brand,” assembly line mass production, and urbanization. Coffeehouses have provided places to plan revolutions, write poetry, do business, and meet friends. The coffee industry has dominated and molded the economy, politics, and social structure of entire countries.Mark Pendergrast introduces the reader to an eccentric cast of characters, all of them with a passion for the golden bean. Uncommon Grounds is nothing less than a coffee-flavored history of the world. 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...
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 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: An exciting chefs-as-athletes story following the 2009 U.S. team's attempt for the gold at the "Olympics of food"---the Bocuse d'Or, the world's most prestigious cooking compe more...
Amazon Says: An exciting chefs-as-athletes story following the 2009 U.S. team's attempt for the gold at the "Olympics of food"---the Bocuse d'Or, the world's most prestigious cooking competition. less...
Amazon

Amazon Says: Like a hall of fame for cookbooks, this is a food lover’s dream collection, featuring 501 recipes from favorite authors. Any cook will tell you that in every cookbook there more...
Amazon Says: Like a hall of fame for cookbooks, this is a food lover’s dream collection, featuring 501 recipes from favorite authors. Any cook will tell you that in every cookbook there are a handful of recipes that rise to the top—the earmarked and most-stained pages. In this marvelous collection, 501 of these signature recipes have been carefully selected from 101 great cookbooks of the twentieth century—beloved tomes passed down through generations. The list of masterworks was chosen by an expert advisory committee that includes Jonathan Gold, Michael Pollan, and Ruth Reichl. It is like having a library of culinary classics condensed into one volume. You’ll discover so many timeless gems, such as Julia Child’s Boeuf Bourguignon, Elizabeth David’s Bouillabaisse, Marcella Hazan’s Bolognese Ragu, Jacques Pepin’s Brioche, James Beard’s Pig Hamburgers, and Irma Rombauer’s Devil’s Food Cake Cockaigne. But you’ll also read about how these books and recipes revolutionized the way we eat. Interspersed throughout are nostalgic images from the vintage first editions. It is a fascinating culinary tour that in whole tells much of the story of American culture at large. 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...
Amazon Says: 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...
Amazon

The Fat Duck Cookbook by Heston Blumenthal
Amazon Says: Back by popular demand, a lower-priced version of the must-have book from the genius behind the Fat Duck, the restaurant named best in the world by Restaurant magazine. The more...
Amazon Says: Back by popular demand, a lower-priced version of the must-have book from the genius behind the Fat Duck, the restaurant named best in the world by Restaurant magazine. The cookbook hailed by the Los Angeles Times as a "showstopper" and by Jeffrey Steingarten of Vogue as "the most glorious spectacle of the season…like no other book I have seen in the past twenty years" is now available in a reduced-price edition. With a reduced trim size but an identical interior, this lavishly illustrated, stunningly designed, and gorgeously photographed masterpiece takes you inside the head of maverick restaurateur Heston Blumenthal. Separated into three sections (History; Recipes; Science), the book chronicles Blumenthal's improbable rise to fame and, for the first time, offers a mouth-watering and eye-popping selection of recipes from his award-winning restaurant. He also explains the science behind his culinary masterpieces, the technology and implements that make his alchemical dishes come to life. Designed by acclaimed artist Dave McKean--and filled with photographs by Dominic Davies--this artfully rendered celebration of one of the world's most innovative and renowned chefs is a foodie's dream. less...
Amazon
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