Recommended Reads for Adults 2022

 

WTBBL's December Recommended Reads

December is a time for celebrating with food — rituals surrounding Christmas, Hanukkah, or Kwanzaa, or simply gathering with friends and family for a meal. Let's celebrate food for December Reads!
 

To request any of these books, please contact the library at 800-542-0866 or download the books by logging into your BARD account at https://nlsbard.loc.gov.
 

 
Adaptive Culinary Techniques for the Visually Impaired: From Cooking with Feeling...and Other Useful Senses by Deborah DeBord (DBC13021)
Deborah DeBord, an experienced blind cook, shares adaptive culinary techniques for the visually impaired. Recommended by the author for inexperienced cooks with degenerating vision, accomplished cooks with vision loss, blind cooks who want to improve their techniques, and those teaching and supporting individuals who are visually impaired or blind. 1998.
 
Angry Housewives Eating Bon Bons by Lorna Landvik (DB058768)
Five small-town Minnesota neighbors form a book club and lasting friendships. There's Faith, a lonely housewife; Audrey, the resident sex queen; Kari, the oldest; Slip, the activist; and Merit, an abused wife. They share three decades of personal dramas. Strong language, some descriptions of sex, and some violence. 2003.
 
Chocolat by Joanne Harris (DB049086)
On the first Sunday in Lent, newcomers Vianne Rocher and her young daughter Anouk open a chocolate shop, La CeÌleste Praline, near the church in a small French village. Priest Monsieur Reynaud and Mademoiselle Rocher compete for the townspeople's attention. 1999.
 
Garden Spells by Sarah Addison Allen (DB065395)
North Carolina caterer Claire Waverly uses the family's magical garden to enhance her cooking. Her sister Sydney never wanted the horticultural legacy and left home just like their mother did years ago. Now Sydney has returned with her young daughter after escaping an abusive husband. Some strong language. Bestseller. 2007.
 
King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World by Joan Nathan (DB089427 and BR022354)
Collection of recipes exploring the Jewish diaspora across the world. Section topics are pantry, morning, starters, soups and their dumplings, breads, grains and such, vegetables, fish, poultry, meat, and sweets. Includes a discussion of the history of the diaspora and Jewish dietary laws. 2017.
 
One Dough, Fifty Cookies: Baking Favorite and Festive Cookies in a Snap by Leslie Glover Pendleton (BR012161)
Former food editor of Gourmet magazine provides a recipe and instructions for one large master batch of butter cookie dough. Each of the fifty recipes for distinctly flavored cookies that follows calls for one half of the master dough. Covers spritz, icebox, rolled or cutout, drop, and bar forms. 1998.
 
Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time by Adrian Miller (DBC03253)
Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, and greens--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity. Miller also discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. Includes recipes. 2013.
 
The Joy of Cooking by Irma Rombauer and Marion Rombauer Becker (DB009776 and BR017462)
First published in 1931, this all-purpose, popular cookbook contains 4,500 recipes, including salads, meats, and desserts, as well as sections on nutrition, entertaining, ingredients, and cooking methods. The audiobook version clocks in at 74 hours, and the braille version covers 30 volumes! 2016.
 
The Secrets of Baking: Simple Techniques for Sophisticated Desserts by Sherry Yard (DBG09123)
A comprehensive primer that guides the cook through the world of baked goods and other desserts, while also advancing a new understanding of these recipes, one that will give the baker greater flexibility and confidence. Yard arranges the book around crucial master recipes, such as caramel, chocolate sauce, lemon curd, pound cake, and brioche, and with these, Yard shows the cook how to create dozens of variations. Contains mini-lessons on food science, baking history, and time-saving tips. 2003.