Recent additions to stock (Nonfiction and Reference)
Recent cookbook additions, May 2010
| Tina Hahnemann Eat your way to health and happiness with the Nordic diet (London : Quadrille, 2010) The food here is certainly healthy but this book is much more than a collection of diet recipes. The staples of Scandinavian food are whole grains, green vegetables, fish, game, and wild berries. There are speciality porridges, smorrebrods and soups included, as well as many recipes featuring the cool weather grains rye, spelt, oats and barley. |
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| Valentina Harris 100 great risottos (London : Bounty Books, 2010) Harris is Italian and says she wants to get as many people as possible to understand and appreciate Italy's great rice dish. There are one hundred recipes, but the range of risottos is infinite, all based on the classic Risotto di Parmigiana. Harris promises there will be few leftovers from these light but satisfying meals. |
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| Jamie Purviance Weber's complete barbecue book (London : HarperCollins, 2010) Here's hoping it will be a barbecue summer, and if it is, let this be your bible. It contains more than 150 recipes for beef, pork, poultry, fish, vegetables, and even fruit, as well as an excellent introduction with barbecue basics and tips. |
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Gordon Ramsay |
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| Prannie Rhatigan Prannie Rhatigan's Irish seaweed kitchen : the comprehensive guide to healthy everyday cooking with seaweeds (Holywood, Co. Down : Booklink, 2009) This is a cookbook with a difference. Some of us remember carragheen moss from our childhoods, but most of these recipes will be left of centre for us all. Seaweed is the main ingredient in some, an interesting addition in other more standard fare, and there is a glossary of terms, and advice about harvesting your own. Rhatigan is a medical doctor, and lives on the Sligo coast. |
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| Fiona Cairns Bake & decorate : tea-time luxury (London : Quadrille, 2010) From the arcane to the mouth-watering: who doesn't like to look at glossy photographs of iced cakes and salivate at the thought of eating them? There are chocolate cakes, coffee cakes, battenbergs, and some exotica, including rose petal heart, and 25-carat gold cake! |
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Leslie Hammond and Lynne Marie Rominger |
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Alys Fowler |
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| Gizzi Erskine Gizzi'e kitchen magic (London : Virgin, 2010) Gizzi Erskine is a food columnist, and has been a presenter on Channel 4's 'Cook yourself thin'. This is a good general-interest cookbook with some touches of glamour, and has a tips and tricks section for each food type. |
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| Colman Andrews The country cooking of Ireland (San Francisco : Chronicle, 2009) Internationally acclaimed food writer Andrews turns his attention to our homeland, and finds many virtues in Irish cooking, celebrating in particular its freshness and its authenticity. There are 250 recipes here, culled from restaurants and country house hotels, as well as lots of cultural background, beautiful photographs, and features on the artisanal producers who are the bedrock of the Irish food renaissance. |
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Further suggestions from your local librarian at the following links: Adult Lending (Grand Parade), Bishopstown , Douglas , Tory-Top , Mayfield , Blackpool , and Hollyhill