Websites and Community Resources Agricultural Connections http://www.agriculturalconnections.com Cascade Culinary Institute http://culinary.cocc.edu Central Oregon Community Food Assessment http://centraloregonfood.blogspot.com Central Oregon Food Policy Council http://centraloregonfoodpolicy. wordpress.com Central Oregon Locavore http://centraloregonlocavore.com Food Topics Animal, Vegetable, Miracle: A Year of Food Life Barbara Kingsolver The author and her family spend a year eating only what they and their neighbors can produce. 641 KINGSOLVER BARBARA Food Politics: How the Food Industry Influences Nutrition and Health Marion Nestle Go behind the scenes to reveal how fierce competition for our food dollars really works and how it affects our health. 363.85 NESTLE Garlic and Sapphires: The Secret Life of a Critic in Disguise Ruth Reichl This delicious memoir recounts the famous restaurant critic’s “adventures in deception,” as she goes undercover in the world’s finest restaurants. 641.5 REICHL Common Table http://commontable.net Oregon State University Extension Service http://extension.oregonstate.edu The Well Traveled Fork http://www.welltraveledfork.com In Defense of Food: An Eater’s Manifesto Michael Pollan What to eat, what not to eat, and how to think about health. Here, Michael Pollan delivers well-considered answers to the questions posed in his bestselling The Omnivore’s Dilemma. 613 POLLAN MICHAEL (541) 617-7050 www.deschuteslibrary.org JAN 2012 Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen Julie Powell To break the monotony of her life in New York, Julie Powell decides to cook, in the span of one year, all 524 recipes in Julia Child’s 1961 classic Mastering the Art of French Cooking. 641.5 POWELL JULIE The United States of Arugula: How We Became a Gourmet Nation David Kamp A rollicking, revealing chronicle of how gourmet eating in America went from obscure to pervasive, thanks to the contributions of some outsized, opinionated iconoclasts who couldn’t abide the status quo. 641.013 KAMP DAVID Cookbooks and DIY The Complete Guide to Food Preservation: Step-by-step Instructions on How to Freeze, Dry, Can, and Preserve Food Angela Williams Duea This back-to-basics guide includes food preservation plans, instructions for setting up a root cellar, recipes, troubleshooting charts, illustrations, and resources. 641.4 WILLIAMS.DUEA ANGELA Cooking in the Moment: A Year of Seasonal Recipes Andrea Reusing With gorgeous photography throughout and more than 130 recipes, Cooking in the Moment will inspire cooks everywhere to embrace the flavors and bounty of each season. 641.563 REUSING ANDREA Dishing up Oregon: 145 Recipes that Celebrate Farm-to-table Flavors Ashley Gartland Celebrate the rich diversity of Oregon’s cuisine with a delectable collection of 145 recipes, many contributed by chefs, innkeepers, and farmers from around the state. 641.59795 GARTLAND ASHLEY Eating Local: The Cookbook Inspired by America’s Farmers Sur La Table with Janet Fletcher Foreword: Alice Waters Photography: Sara Remington This visually stunning yet practical cookbook shows you how to use more fresh ingredients in your everyday cooking. 641.5 EATING Gourmet Today: More Than 1000 All-new Recipes for the Contemporary Kitchen Ruth Reichl, ed. Includes vegetarian recipes, recipes from around the world, stunning meals ready in 30 minutes, advice on choosing sustainable fish and meat, tips on throwing an easy cocktail party, and more. 641.59 GOURMET Gut It, Cut It, Cook It: The Deer Hunter’s Guide to Processing & Preparing Venison Eric Fromm & Al Cambronne There’s just something satisfying about knowing you’ve done it all yourself—from pulling the trigger to washing up the dishes. This book guides you every step of the way from the field to the table. 641.391 FROMM ERIC How to Cook Everything: 2,000 Simple Recipes for Great Food Mark Bittman Make crowd-pleasing food using fresh ingredients, simple techniques, and basic equipment. Discover how to relax and enjoy yourself in the kitchen as you prepare delicious meals for every occasion. 641.5 BITTMAN MARK Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes Harold McGee A distillation of the modern scientific understanding of cooking, McGee’s insights and tips on kitchen safety, food preparation and presentation will save even the most knowledgeable home chefs from culinary disaster. 641.5 MCGEE HAROLD Foodie Fiction Bread Alone Judith Ryan Hendricks A deliciously magical and mouthwatering debut. Bread Alone is the uplifting journey of a woman whose entire life changes course when her husband announces one evening that their marriage no longer works for him. The Last Chinese Chef Nicole Mones While in China, an American writer is assigned to profile Sam, a half-Chinese American who is the last in a line of gifted chefs extending back to the imperial palace. As she watches Sam plan the banquet of a lifetime, she begins to see past the cuisine’s artistry to glimpse its coherent expression of Chinese civilization. The School of Essential Ingredients Erica Bauermeister Eight students gather in Lillian’s Restaurant every Monday night for cooking class. Chef Lillian, a woman whose connection with food is both soulful and exacting, helps her students to create dishes whose flavor and techniques expand beyond the restaurant and into the secret corners of their lives. E-Books Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef Gabrielle Hamilton Follow an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood; the kitchens of France, Greece, and Turkey; the soulless catering factories; Hamilton’s own kitchen at Prune; and the kitchen of her Italian mother-in-law. Great Food, All Day Long: Cook Splendidly, Eat Smart Maya Angelou “… having reached the delicious age of 81, I realize that I have been feeding other people and eating for a long time. I have been cooking nearly all my life, so I have developed some philosophies.” Now Eat This! 150 of America’s Favorite Comfort Foods, All Under 350 Calories Rocco DiSpirito In this delectable cookbook, awardwinning chef Rocco DiSpirito transforms America’s favorite comfort foods into deliciously healthy dishes—all with zero bad carbs, zero bad fats, zero sugar, and maximum flavor. The Pioneer Woman Cooks: Recipes From an Accidental Country Girl Ree Drummond Drummond shares how she learned to cope with the isolation and peculiarities of Oklahoma ranch life. Includes recipes such as cowboy calzones, pioneer woman’s ribeye steaks, cheese grits, fresh blackberry cobbler, pico de gallo, and Iny’s prune cake.
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