I have to admit that I am hooked on the Food Network. I love
those programs that tell about the history of food, how Sugar
Babies are made or how olive oil is produced. Cooks who travel
around the world reporting on the culinary treats of Bangkok,
Vienna, Madrid, Sydney, etc. can keep me spellbound.
I have to admit that I am hooked on the Food Network. I love those programs that tell about the history of food, how Sugar Babies are made or how olive oil is produced. Cooks who travel around the world reporting on the culinary treats of Bangkok, Vienna, Madrid, Sydney, etc. can keep me spellbound.
My favorite show is Alton Brown’s “Good Eats”, and I am currently devouring his book, I’m Just Here for the Food: Food + Heat = Cooking.
Like Alton Brown, most the chefs/cooks/hosts on these shows have published books that can be found in the library. Rachel Ray shows you how to eat gluttonously on $40 day in Italy. Then she comes back to the studio/kitchen to show us how to prepare great meals in 30 minutes or less. You can watch her show, then come to the library for Veggie Meals, Comfort Foods, and 30 Minute Meals.
Emeril Lagasse has so many shows I’ve lost count, but if you want more Emeril, you can find There’s a Chef in my Soup or Everyday’s a Party, as well as several other titles.
When I watch the “Naked Chef”, aka Jamie Oliver, I can only understand about half of what he says, but I am mesmerized by his enthusiasm, and entertained by the odd assortment of friends who frequent his tiny London apartment. The Naked Chef, the Naked Chef Takes Off, and Happy Days with the Naked Chef are waiting for you in the cooking section of the library.
We have books by Bobby Flay, Ming Tsai, Sara Moulton, Wolfgang Puck and the Two Fat Ladies. This list goes on.
Every May, winners of the James Beard KitchenAid Book Award are announced. There are awards for various categories, from ‘Baking and Desserts’ to “Entertaining” to “Food Photography”. Most of these award winning books can be found at the library. Peter Reinhart’s book the Bread Baker’s Apprentice (the 2002 winner in the “Baking/Dessert” category) is in the collection. Previous winners are also available: Artisan Baking Across America, The Bread Bible and Crust and Crumb.
The “Americana” category winners include Mustard Grill Napa Valley Cookbook and American Home Cooking. Look for Entertaining 1-2-3, Entertaining Light and Easy, or Nathalie Dupree’s Comfortable Entertaining: at Home with Ease and Grace, all winners in the “Entertaining” category.
We have some great winners from the “Food Reference/Technique” category: Cookwise by Shirley Corriher, Cheese Primer by Steven Jenkins, Mushroom Book by Thomas Laessoe, and the Visual Food Encyclopedia. Beginning cooks may want to start with Now Yo’’re Cooking: Everything a Beginner Needs to Know to Start Cooking Today by Elaine Corn.
The library also has several videos that offer cooking tips by such luminaries as Jacques Pepin and Julia Child. Marietta Pagani shows “how to prepare low fat, high flavor Italian foods” in her video Healthy Choices Italian. Video Pizza 2000 shows you “how to make your favorite pizza at home for under $2.00”. If you would like a demonstration of making bread try Rosa’s Fine Art of Baking Bread.
With all these resources at your fingertips, the sky is the limit. What’s cooking at your house?
Questions and suggested topics for At The Library, which appears in Tuesday editions, should be directed to Community Librarian Sarah Flowers at sf******@**********************ca.us or by calling 779-3196.
