Tag Archives: cookbooks

eBCCLS is so Cheesy!: Check out these ebooks and learn all about enjoying and making cheese!

21 Aug

My family and I are all huge cheese fans. Whether you are already enjoy eating or making cheese or are just curious about trying out new cheeses beyond the plastic wrapped day-glow orange “American” then check out some of these cheesy ebooks.

A Year in Cheese: A Seasonal Cheese Cookbook 
by Alex Guarneri and Leo Guarneri
Year in Cheese
Recently my husband and I were shopping for cheese and noticed his favorite cheese: Red Hawk by Cow Girl Creamery was listed as a seasonal cheese. I often think of fruits and veggies as seasonal, but hadn’t till that moment thought of cheeses as a seasonal food. In A Year in Cheese, Guarneri looks at the optimal times to eat different types of cheeses. Things like the seasonal diet of the animal being milked and optimal maturing times both are components on determining the best times for cheeses. Summer is all about fresh cheeses like ricotta and mozzarella. Soon we will be coming on the peak time for autumn cheeses when they recommended medium-hard cheeses. Included are a variety of delicious seasonal dishes including fig and ricotta tart, cheddar rarebit with cauliflower, and baked camembert with rosemary.

Say Cheese: A Kid’s Guide to Cheese Making
by Ricki Carroll and Sarah Carroll
Say Cheese
My son loves cheeses; his favorites are Midnight Moon and mozzarella. Recently we bought a kit to make our own mozzarella, but felt a bit intimidated since we’ve enjoyed eating cheese, but never tried making it ourselves. Say Cheese makes cheese making look fun and easy. Though cheese making is something best done with some adult assistants for younger children, all ages will enjoy the fun fact the book contains such as that eating cheese helps to neutralize acids that cause cavities and helps create a protective film on teeth. Besides recipes for cheeses like feta and ricotta it also contains kid friendly recipes like quesadillas and mac and cheese.

Homemade Cheese: Recipes for 50 Cheeses from Artisan Cheesmakers
by Janet Hurst
Homemade Cheese
For those ready to move on to more complicated cheese, Janet Hurst’s Homemade Cheese has recipes for everything from Cheddar to Brie and Blue Cheese. She discusses a variety of topics including molds, aging cheeses and rennet- an ingredient used in the cheesemaking process. I also found interesting her descriptions of the cheesmakers she encountered some of whom provided recipes for the book.

Cheesemonger: A Life on the Wedge
by Gordon Edgar
Cheesemonger
Hurst’s book gives insight into those making cheese, but if you are curious about the life of the cheesemonger who sells you cheese then check out Cheesemonger: A Life on the Wedge. Gordon Edgar, the cheese buyer for Rainbow Grocery Cooperative in San Francisco, was not a typically trained culinary expert, but started out as a punk rock activist. The memoir details his quirky experience working in San Francisco as well as his passion for fromage. Although the book is not intended to be a guide book, it does give overviews at the end of chapters of some of the cheeses that Edgar’s discusses.

Composing the Cheese Plate: Recipes, Pairings, & Platings for the Inventive Cheese Course
by Brian Keyser and Leigh Friend
Cheese Plate
One of my favorite things to share for entertaining are cheese plates. We like to bring cheese with us when we go to conventions and we know we might have friends hanging out in our room after panels (a step up from chips and dip). Whether homemade or bought from a store, cheese plates provide a variety of taste to choose from, are elegant without seeming too fussy and allow your guests the fun of trying something new. Brian Keyser and Leigh Friend step readers through the process in Composing the Cheese Plate with information on topics including the different categories of cheeses, recommendations about lactose intolerance and eating cheese during pregnancy, and suggestions for accompaniments, presentation, how to wrap cheeses, and more. Included are all sorts of accompaniments for your cheese plate such as herbes de provence caramel corn, brown sugar fudge, and rosemary pine nuts that can also be used in a variety of dishes.

Other ebooks available from eBCCLS include Vegan Cheese: Simple, Delicious Plant-Based Recipes by Jules Aron, The Book of Cheese: The Essential Guide to Discovering Cheeses You’ll Love by Liz Thorpe, Sheridan’s Guide to Cheese: A Guide to High-Quality Artisan Farmhouse Cheeses by Kevin Sheridan and For the Love of Cheese: Recipes and Wisdom from the Cheese Boutique by Afrim Pristine. You can even read The Cheese Trap: How Breaking a Surprising Addiction Will Help You Lose Weight, Gain Energy, and Get Healthy by Neal D Barnard which won’t stop me from enjoying cheese, but is a reminder that all things are best in moderation.

Besides eBCCLS, Hoboken residents can also check out ebooks from eLibraryNJ and Hoopla!  Plus you can borrow magazines from RBdigital including foodie favorites like Bon Appetite, Cook’s Illustrated and Food Network Magazine.

Written by:
Aimee Harris
Head of Reference

Delicious Digital Memoirs for you to Download

16 Mar

Hoboken Library Patrons have a banquet of eBook choices to sample thanks to eLibraryNJ, Cloud Library, and Hoopla. Here are three foodie memoirs with recipes I devoured recently. Let us know in the comments what some of your favorite books from the eBook services are.

Voracious: A Hungry Reader Cooks Her Way Through Great Books by Cara Nicoletti

voracious
Voracious is based on Cara Nicoletti’s popular blog Yummy Books. Both feature recipes that corresponded with a variety of books that she loved (or occasionally hated). The memoir is broken into three sections: Childhood, Adolescent and College Years, and Adulthood.  Some entries focus more on her connection to the food and others to the books. She goes from breakfast sausage and Little House in the Big Woods to Wine-Braised Leg of Lamb with Wild Mushrooms in honor of The Secret History. She even has a fava bean dish for Silence of the Lambs. I think it would be interesting to see someday if she were to write a follow up about what her books/recipes would be for the period of Middle Age and Senior Years. Nicoletti currently works as a butcher, following in the footsteps of her grandfather who owned a butcher shop. This informs her picks for dishes which often have a head-to-tail sensibility that embraces the use of lard and other bits we often shy away from today. Her background as a former pastry chef is also seen in scrumptious sounding desserts. Two dishes I’d be most interested in baking myself are her Goat Cheese Pumpkin Pie and Blackberry Hazelnut Coffee Cake. Hoboken and other BCCLS patrons can borrow this book from Cloud Library! BCCLS will be incorporating their eBCCLS service into Cloud Library in upcoming months so now is the ideal time to check it out, if you haven’t before.

Molly on the Range: Recipes and Stories from An Unlikely Life on a Farm by Molly Yeh

molly-range
Molly on the Range’s title is slightly misleading in that it does not just cover Yeh’s life on sugar beet farm on the North Dakota/Minnesota border, but also her time studying classical music at Julliard and her childhood in a Chicago suburb. This, however, added rather than subtracted from my enjoyment of the book since it was interesting to see her maturing and the contrast of her rural versus city life. Many of the recipes reflect Molly’s Jewish and Chinese heritage as well as including vegan and gluten free recipes reflecting the dietary preferences of her husband and in-laws. Molly on the Range is available to Hoboken and other BCCLS patrons from Hoopla. Although Hoopla does not have as large a selection of bestsellers as the other two services, it has the great feature of never having to wait for holds and it has a substantial selection of digital audiobooks. I recommend reading it on a device with a larger screen if possible since you will want to enjoy the lovely photographs and fun drawings accompanying the recipes. Yeh also authors the award-winning blog My Name is Yeh.

Smoke and Pickles: Recipes and Stories from a New Southern Kitchen by Edward Lee

smoke-pickles.jpg
Since I practically have an addiction to kimchi and am also a fan of southern cuisine I was excited to check out Edward Lee’s memoir/cookbook. Edward was raised by Korean immigrants in Brooklyn, but found a home in Louisville, Kentucky, where he took over the culinary destination 610 Magnolia. Edward’s a multiple James Beard Award nominee so as you might imagine his recipes are culinary masterpieces. Though one suggestion he has for aging meat in a second fridge may seem daunting to many home chefs, he frequently gives alternatives to some of the trickier techniques. His multicultural dishes include things like Chicken-Fried Pork Steak with Ramen Crust, Collards and Kimchi, Braised Beef Kalbi with Grits, and Miso-Smothered Chicken. Besides the fascinating dishes, I found his keen wit and insight about his life’s journey highly enjoyable. Smoke and Pickles is available on Hoopla and eLibraryNJ. eLibraryNJ is a great choice for Kindle users since unlike the other two services, users can check out books in Kindle format, as well EPUB which is compatible with most tablets.

Need help with checking out these eBooks? Stop by the Reference Desk, or come to our OpenTech Times on Mondays from 1 PM to 3 PM!

-Written by Aimee Harris, Head of Reference

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