By Marwan Sabbagh and Beau MacMillan

A cookbook and health guide featuring nearly 100 recipes designed to reduce the risk and delay the onset of Alzheimer's, dementia, and memory loss.

By Barbara Kingsolver

Chronicles the year Kingsolver made a commitment to become one of those who eat only locally grown foods.

By Stephen Fried
Recommended By Brenda Cherry, Reference Librarian

How visionary businessman Fred Harvey built a railroad hospitality empire that civilized the Wild West. Traces the story of the nineteenth–century entrepreneur who established a national chain of restaurants, hotels, and bookstores patronizing railroad passengers, in an account that reveals his role in shaping culture and labor.

By Kim-Joy
Recommended By Stacey Mencher, Technology and Applications Manager

Infuse your baking with a sprinkle of glitter, a rainbow of colors and a menagerie of woodland creatures with the help of this unique baking book from everyone's favorite Great British Bake Off finalist, Kim-Joy!

By Ina Garten

The owner of the Barefoot Contessa, the legendary East Hampton specialty–food store, shares a collection of her favorite recipes for appetizers, entrees, desserts, and accompaniments, along with a host of cooking tips, entertaining advice, and food preparation.

By Brent Ridge
Recommended By Stacey Mencher, Technology and Applications Manager

The founders of the upstate New York-based farm company share favorite eco-conscious, vintage-modern recipes collected from generations of their family, complementing such entries as Fourth of July Fruitcake and Hot Chocolate Dumplings with nostalgic personal stories.

By Betty Crocker

This elegant keepsake edition—including a bonus full-color section especially for newlyweds that is filled with ideas for making an– anniversaries, holidays and everyday meals fun and romantic—features 1,500 recipes for tried–and– true classics as well as modern new flavors.

By Betty Crocker

Get ready for adorably decorated and deliciously flavored cupcakes made easy! Betty Crocker The Big Book of Cupcakes features 175 delightful cupcakes, all using new and fun decorating ideas anyone can master and simple ingredients available anywhere. And as a unique feature, almost every cupcake can be made from scratch or with a mix: You decide which method to follow.

By Betty Crocker

A compendium of the world's best–loved cookie recipes features recipes for drop cookies, rolled cookies, molded cookies, brownies, oatmeal cookies, bar cookies, jam bars, sugar cookies, refrigerator cookies, ten varieties of chocolate chip cookies, and others.

By Benjamin Wallace
Recommended By Barney Levantino, Reference Librarian

"Suspenseful, witty, and thrillingly strange, The Billionaire’s Vinegar is the vintage tale of what could be the most elaborate con since the Hitler diaries. It is also the debut of an exceptionally powerful new voice in narrative non-fiction (From the Publisher)."

By Peter Callahan

In his debut cookbook, Callahan welcomes readers to share in the fun and beauty of his creations, providing inspiration for parties.

By Kate Christensen
Recommended By Audrey Honigman, Library Clerk

“Builds on the author’s popular food-centric blog to recount her unconventional upbringing and her unusually happy and occasionally sorrowful life of literary and culinary sensuality (From the Publisher).”

By Laurie Woolever
Recommended By Stacey Mencher, Technology and Applications Manager

The closest friends and colleagues of the late travel and food writer share their memories of his incredible life, from his early years in New York, his best–selling memoir Kitchen Confidential and emergence as a TV star.

By Stella Parks
Recommended By Brenda Cherry, Reference Librarian

An award-winning pastry chef and a James Beard Award-nominated writer for Serious Eats presents a collection of recipes and variations that celebrates the history of American desserts, from chocolate chip cookies and ice-cream sodas to toaster pastries and blueberry muffins.

By Josh Kilmer
Recommended By Amy B., Children's Librarian

The unique story of the author’s attempt to tackle the next phase of life with his partner on a goat farm in upstate New York.

By Jodi Della Femina

“Nobody knows the Hamptons like Jodi Della Femina, who captures the inside world of love, society, and scandal in this delicious summer page-turner (From the Publisher).”

By Anne Byrn

Offers 175 recipes that use packaged cake mixes enhanced with additional ingredients to create special desserts with the ease and dependability of commercial cake mixes.

By Isis Crawford
Series Mystery with Recipes

When the beautiful Thanksgiving turkey they prepared blows up in their client's face, sending Monty Field to the great dining room in the sky, sisters Bernie and Libby Simmons must convince the Field family that they are not responsible and whip up the real killer.

By Joanne Harris
Series Chocolat Trilogy

“When the beautiful and mysterious Vianne moves to Lansquenet and opens a chocolate shop across from the church, the inhabitants of the tiny village find themselves torn between the solemn law of religion and the joyful rewards of Vianne's confections (From the Publisher).”

By Tessa McGovern Smith

From Jane Austen's little–known fondness for wine to Hemingway's beloved mojitos, literature and libations go hand in hand. Cocktails for Book Lovers blends these in a delectable book that will delight both readers and cocktail enthusiasts alike.

By Mark Kurlansky

A history of the fish that has led to wars, stirred revolutions, sustained economies and diets, and helped in the settlement of North America features photographs, drawings, and recipes, as well as the natural history of this much sought after fish.

By Alice Waters
Recommended By Pam Martin, Assistant Library Director

The owner and executive chef of Chez Panisse presents the story of her culinary journey, describing her efforts to promote distinctive flavors in a time of uniform convenience foods and reflecting on the evolution of one of the world's most influential restaurants.

By Steven Stolman

Menus and anecdotes give away one man’s secrets for entertaining in style. Steven Stolman has a gregarious personality. He loves to entertain: cocktail parties in Palm Beach, football game–day gatherings in Wisconsin, family Passover Seders in Connecticut, and dinner parties in his New York apartment. “Of all our friends, we have the smallest places, yet we seem to do more entertaining than anyone.” It’s about the people and the food.

By Bee Wilson

Traces the history of cooking through a series of engaging cultural anecdotes while demonstrating how technological innovations ranging from the mortar and pestle to the microwave have shaped how and what humans eat.

By Ina Garten

Collects recipes for the author's most requested dishes, including brisket with onions and leeks, maple-roasted carrot salad, and vanilla rum panna cotta with salted caramel.

By Adriana Trigiani

Presents an array of traditional Italian family recipes from the author and her family and includes cultural traditions and personal anecdotes.

By Joe Yonan

The James Beard Award–winning Washington Post dining editor and author of Eat Your Vegetables draws on diverse culinary traditions in an informative collection of recipes that includes Instant Pot and slow–cooker options for lentils, chickpeas and more.

By Marcel Desaulniers

This book is about obsession, cravings, and licit indulgences. It is about deliriously delicious, silkily sensuous, soul-stirring chocolate desserts, about Rabelaisian pleasures, and fantasies come true.

By Ruth Reichl
Recommended By Brenda Cherry, Reference Librarian

Working as a public relations hotline consultant for a once-prestigious culinary magazine, Billie Breslin unexpectedly enters a world of New York restaurateurs and artisanal purveyors while reading World War II letters exchanged between a plucky twelve-year-old and James Beard.

By Andrew Rea
Recommended By Stacey Mencher, Technology and Applications Manager

Eat What You Watch recreates more than 40 recipes from classic and cult films.

By Joe Yonan

Presents a collection of eighty vegetarian recipes designed for small portions, with advice on shopping, using extra ingredients, and storage.

By Elizabeth Gilbert
Recommended By Evelyn Hershkowitz, Readers' Services Librarian
With Lisa Jones, Readers' Services Librarian

Tuesday, November 30, 2010.  1 PM & 7:30 PM.

After a failed marriage Gilbert sets off to discover her true self by eating in Italy, praying in India and finding love in Indonesia.

Became the movie: Eat, Pray, Love.

By David A. Kessler

The former FDA commissioner who reinvented the food label and tackled the tobacco industry, cracks the code of overeating by explaining how our bodies and minds are changed when we consume foods that contain sugar, fat, and salt.

By Amanda Hesser

Presents a compendium of more than one thousand of the best recipes from the past 150 years of food journalism, covering categories that include appetizers, soups, salads, meat, fish, bread, vegetables, and desserts.

By Lloyd Handwerker
Recommended By Lisa H., Readers' Services Librarian

Traces the rise of Nathan’s Famous from a small Coney Island concession on an undeveloped boardwalk to an international brand, tracing founder Nathan Handwerker’s flight from World War I-stricken Europe and his menial jobs in 1912 New York before building an empire that has become the object of a heated legal dispute.

By Eric Schlosser

Fast food has hastened the malling of our landscape, widened the chasm between rich and poor, fueled an epidemic of obesity, and propelled American cultural imperialism abroad. The author explains with an artful mix of first-rate reportage, wry wit, and careful reasoning.

By Dr. Mehmet Oz

Emphasizes the role of food in wellness, outlining a strategic blueprint for promoting health and reducing stress by modifying a diet to focus on nutrient-rich superfoods.

By Mark Kurlansky

Using long–forgotten WPA files archived in the Library of Congress, bestselling author Mark Kurlansky paints a detailed picture of Depression Era Americans through the food that they ate and the local traditions and customs they observed when planning and preparing meals.

By Michael Pollan

A collection of simple, sensible, and easy to use rules--the perfect guide for anyone who would like to become more mindful of the food he or she eats.

By Jim Gaffigan
Recommended By Amy B., Children's Librarian

Celebrates the comedian’s offbeat love affair with American junk foods, sharing his observations about such topics as unappetizing coconut water, the essential nature of pretzel bread, and the deliciousness of bacon cheeseburgers.

By Max Lugavere
Recommended By Sonia Grgas, Reference Librarian

Draws on the author's in-depth research into dementia in the wake of his own mother's mysterious diagnosis to outline practical recommendations for optimizing mental performance and balance through a high-nutrition diet tailored specifically for brain health.

By Anthony Bourdain
Recommended By Stacey Mencher, Technology and Applications Manager

With the chefs of Los Angeles ruling the town like crime lords, sushi chef Jiro, a chef known for decapitating patrons who dare request a California roll, is sought after by both the "Internationalists" and the "Vertical farm" families.

By Anthony Bourdain

Jiro, born the heir to a Yakuza crime family, never longed to travel the criminal path laid out before him, but instead chose to secretly study the rich culinary history of his homeland, something that would have significant repercussions if discovered by his gangster father.

By Joanne Harris
Series Chocolat Trilogy

“Vianne assumes a low-profile new identity in Paris, where she opens a chocolaterie and hopes to escape the ghosts of her past before a devious new friend threatens everything she has worked for (From the Publisher).”

By Dana Bate
Recommended By Stacey Mencher, Technology and Applications Manager

Seizing the chance to do what she loves after her relationship ends, Hannah Sugarman, poised for an academic career like her famous parents, instead starts an underground supper club, but her own fears and doubts threaten her dreams.

By John Kelly

Describes the Great Irish Potato Famine that began in 1845 and discusses how the combined forces of bacterial infection, political greed, and religious intolerance started a disaster that killed twice as many people as died during the American Civil War.

By Linda Collister
Over 120 classic recipes, as well as numerous adaptations and suggestions, cover the whole range of baking skills from sweet jam tarts to savory game pie. These are recipes that have been passed through the generations, as well as those from the Bake Off contestants.

By Ted Allen
Recommended By Stacey Mencher, Technology and Applications Manager

"The host of Chopped describes the home-kitchen experiments that have resulted in many of his unusual and delicious dishes, sharing a sumptuous array of from-scratch recipes including slow-roasted Mexican-style leg of lamb and bruschetta with tomatoes and strawberries (From the Publisher)."

By Andie Mitchell
Recommended By Amy B., Children's Librarian

The young food blogger behind CanYouStayForDinner.com shares her inspirational weight-loss story, describing how in just over a year she lost more than half her size and established a healthier self-image and relationship with food.

By King Arthur Baking Company

In its first full–color cookbook, the renowned Baking School at King Arthur shares more than 100 recipes and essential techniques.