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  The Wine Lover Cooks Italian -...

  Brian St. Pierre

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  “A noted wine writer . . . uses simple, engaging language to describe the many wines of Italy,” paired with delectable recipes from its various regions (Publishers Weekly). 
   
  Glass in one hand, fork in the other, Brian St. Pierre explores the regional wines and cuisines of Italy in this dream of a cookbook. As you’d expect from the author of A Perfect Glass of Wine, St. Pierre brings to the table fabulous recipes and inspired wine pairings.  
   
  Whether it’s a hearty barolo from Piedmont in the northwest that complements a pan-roasted veal tenderloin, a refreshing pinot grigio from the shores of the Adriatic paired with succulent risotto di frutti di mare, or a glass of easy-going Apulia primitivo from the southern reaches to enjoy with the rosemary and oregano notes of slow-baked lamb, each wine suggestion is designed to enhance the flavor of the recipe.  
   
  The sweeter side of the wine spectrum is also represented with such treats as zuppa inglese with strawberries served alongside a glass of sparkling proseccoa. With a glossary of wine terms and gorgeous photographs of both the wine and the food, this stylish cookbook is as beautiful as it is informative.

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  University of Oklahoma Cookbook

  Jennifer Elsner

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  Did you know that The University of Oklahoma is the first football team  to be named number 1 on the Associated Press football poll 100 times?  That’s made Sooner fans work up a huge appetite, so roll out the wagon  and call the crowd! Show your Sooner pride with this tasty tailgater  cookbook. Hungry fans will clamor for Touchdown Taters and Conestoga  Kabobs with a side of 7-Point Salad. And if that doesn’t get ‘em spinning, Tornado Alley Pumpkin Dip and Boomer  Sooner Sugar Cookies should do the trick. Hi Rickety Whoop-te-do!

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  Eating as I Go - Scenes from...

  Doris Friedensohn

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  ”In an engaging series of memoir essays” the author traverses countries and friendships, “examining the relationship between culture and food" (Library Journal).   What do we learn from eating? About ourselves? Others? In this unique memoir of a life shaped by the pleasures of the table, Doris Friedensohn uses eating as an occasion for inquiry. Munching on quesadillas and kimchi in her suburban New Jersey neighborhood, she reflects on her exploration of food over fifty years and across four continents.   Relishing couscous in Tunisia and khachapuri in the Republic of Georgia, she explores the ways strangers come together and maintain their differences through food. As a young woman, Friedensohn was determined not to be a provincial American. Chinese, French, Mexican, and Mediterranean cuisines beckoned to her like mysterious suitors, and each rendezvous with an unfamiliar food was a celebration of cosmopolitan living.   Friedensohn's memories range from Thanksgiving at a Middle Eastern restaurant to the taste of fried grasshoppers in Oaxaca. Her wry dramas of the dining room, restaurant, market, and kitchen ripple with tensions—political, religious, psychological, and spiritual. Eating as I Go is one woman's distinctive mélange of memoir, traveler's tale, and cultural commentary.

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  Ancient Brews - Rediscovered and...

  Patrick E. McGovern

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  Patrick E. McGovern takes us on a fascinating journey through time to the dawn of brewing when our ancestors might well have made a Palaeo-Brew of wild fruits, honey, cereals, and botanicals. Early beverage-makers must have marveled at the magical process of fermentation. Their amazement grew as they drank the mind-altering drinks, which were to become the medicines, religious symbols, and social lubricants of later cultures.McGovern recounts how the re-created Ancient Ales and Spirits of Dogfish Head came about as he circles the globe—to China, Turkey, Egypt, Italy, Scandinavia, Honduras, Peru, and Mexico. He interweaves archaeology and science and tells the stories and struggles in making the most authentic versions possible of these liquid time capsules. Accompanying homebrew interpretations—brimming with unusual spicy, fruity, and malty aromas and tastes—help bring the past alive, as our senses and imaginations travel "Back to the Future."

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  Slow Cooker Desserts - Hot Easy...

  Jonnie Downing

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  Enjoy no-fuss, hot and scrumptious desserts with this collection of slow cooker recipes by the author of Holiday Slow Cooker. 
   
  Discover the hassle-free way to have the most delicious desserts. All you have to do is toss the ingredients in your slow cooker and let them cook while you enjoy a relaxing dinner. When it’s time for dessert, you’ll have a piping hot treat ready to serve your family—just don’t forget to top it off with a scoop of ice cream! 
   
  Slow Cooker Desserts has everything from puddings and crisps, to brownies, cakes, and much more—including: 
   
  •Super-simple slow cooker cheesecake 
   
  •Carrot Cake with Cream Cheese Icing 
   
  •Peach Cobbler 
   
  •Bananas Foster 
   
  •Bourbon Custard with Nutmeg 
   
  •Sticky Toffee Pudding 
   
  •Coconut Rice Pudding 
   
  •Rich Bread Pudding with Candied Cherries 
   
  •Macaroon Brownie Bars 
   
  •Apple Cranberry Compote 
   
  •Raspberry Chocolate Casserole 
   
  •Luscious Lemon Cake 
   
  •Chocolate Chip Peanut Butter Bars 
   
  •Brownie Pudding Cake

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  Flourless - Recipes for...

  Nicole Spiridakis

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  “A feat of culinary legerdemain . . . Recipes for gluten-free fluffy cakes, chewy cookies, and crumbly bars—without a speck of gluten-free flour mix.” —The Kitchn   This collection of dessert recipes is so delicious no one will know they are gluten-free! With seventy-five recipes for naturally gluten-free desserts, author Nicole Spiridakis uses a wide range of non-wheat flours to finesse the balance between decadent and dietary. These tasty recipes bypass complicated alternate flour mixes and hard-to-find “gums,” fulfilling the increasing demand from those embracing a gluten-free diet (whether by necessity or choice). With creamy puddings infused with warm spices, cloudlike meringue cookies, dark chocolate brownies, and fruit crisps and crumbles, Flourless. turns dietary restrictions into something scrumptious.  “This book sets itself apart in the category by providing recipes that don’t require specialty flours, gums, or starches. A flawless angel food cake uses cornstarch; intense chocolate cookies rely on egg whites.” —Cooking Light   “These are lovely dessert ideas. They do happen to be flour-free but you won’t notice. Or mind. Not one bit.” —Cooking by the Book

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