Frank Carlson Library

A culinary journey through the flavors of the southwestern borderlands from an agricultural ecologist and storyteller. Why does food taste better when you know where it comes from? Because history-ecological, cultural, even personal-flavors every bite we eat. Whether it's the volatile chemical compounds that a plant absorbs from the soil or the stories and memories of places that are evoked by taste, layers of flavor await those willing to delve...

Native American cuisine comes of age in this elegant, contemporary collection that reinterprets and updates traditional Native recipes with modern, healthy twists. Andrew George Jr. was head chef for aboriginal foods at the 2010 Winter Olympics in Vancouver; his imaginative menus reflect the diverse new culinary landscape while being mindful of an ages-old reverence for the land and sea, reflecting the growing interest in a niche cuisine that is rapidly...

An already acclaimed cookbook by James Beard award winning Chef Frances Bissell setting out the techniques and recipes for the use of flowers in the kitchen. While the use of flowers in cookery is becoming ever more popular, they often feature as little more than decoration. In The Fragrant Pantry, the third volume of an already acclaimed trilogy, Frances Bissell shows us how the scent and flavor of flowers can be used like that of an herb or a spice...

A lobster roll aficionado reviews forty lobster rolls from restaurants around New England. The mighty lobster roll is best enjoyed at a picnic table under a red umbrella accompanied by the sounds and smells of the sea. The perfect roll is all in the execution, and the variations are subtle but nearly endless-from top-sliced to buttered or mayonnaise-based. Blogger extraordinaire Sally Lerman chronicles her quest for the perfect bite in Lobster Rolls...

Martine Fallon nous livre avec enthousiasme ses secrets pour rester dynamique! 100 recettes inédites de sauces, coulis, pestos, légumaises, mayonnaises, vinaigrettes et sauces de nappage, crues ou semi, irrésistibles, légères, surprenantes, inratables, anti-kilos et anti-déprime qui donneront instantanément la touche de glamour gourmand à une vapeur de poisson ou de légumes croquants, une viande cuite à basse température, une céréale...

150 simple ways to use this amazing, low cost ingredient. Cleaning, cooking and everything in between! • Make delicious dips and marinades • Soften your towels • Do away with dandruff • Descale your kettle • Discover sumptuous slow roasts • Tone greasy skin • Freshen your beauty brushes • Create the perfect pavlova Brimming with tips, tricks and recipes for everything from ferments to fresheners, salad dressings to skincare. Let...

A thorough resource explains how to plant, grow and harvest more than 100 herbs and details their many uses in cooking, home beauty and home healing.

Features a dazzling, delicious variety of globally influenced dishes. From Blackberry Stuffed Croissant French Toast to Hot and Sour Soup, and from Poached Yolk-Stuffed Ravioli to Creamy Lemon Curd Tart, the more than seventy recipes in The Perfect Egg offer a fresh, unique, and modern take on the most humble of foods.

"We've all heard that CBD oil can reduce stress, anxiety, pain, and inflammation, and its effects can be felt immediately. Now, this book offers 100 recipes for delicious CBD-infused drinks that you can make any time of the day. From spritzes to smoothies and tonics to cocktails (with mocktail variations for the sober seekers), find the perfect drink to help you enjoy the many benefits of CBD oil. Registered dietician and nutritionist Carlene Thomas,...

"Food blogger Victoria Belanger shares the secrets to creating inspired, modern Jell-O mold desserts--with fresh fruits and flavors, new twists on trendy treats, and artistic presentations. Jell-O is getting a makeover, thanks to innovative food bloggers like Victoria Belanger (aka the Jello Mold Mistress of Brooklyn), whose jiggly creations have caught the eye of the New York Times and Food & Wine. In Hello, Jell-O!, Belanger invites home cooks...