The Dinner Hour

Tuesday January 17 5:00 to 6:00pm:  Resources for Cooks at the Local Libraries

Leftovers

Warren And Waitsfield Libraries

Warren Library

• Librarian: Deborah Kahn
• Hours: Monday 10am-6pm, Wednesday 10am-7pm, Friday 10am-6pm, Saturday 10am-4pm
• Web Site: www.warrenlibrary.com

Waitsfield Library

• Librarian: Betty Howlett
• Hours: Mondays and Wednesdays 2pm-6pm, Tuesdays and Fridays 12 noon-4pm, Thursdays and Saturdays 10am-4pm
• Web Site: www.joslinmemoriallibrary.com

Offerings

Magazines (offered at both libraries, they hold back issues for 2 years)

• Bon Appetit (both)
• Cooking Light (both)
• Eating Well (both)
• Martha Stewart Living (both)

Books

General

• The Joy of Cooking (WL)
• Laurel's Kitchen (WL)
• Moosewood Restaurant (WL)
• The Silver Palette Cookbook  (JML)
• Moosewood - New Classics  (JML)

Specific

• The Book of Spices (WL)
• Frederick Roungartin Slow Cookery (WL)
• The Berry Bible (WL)
• Janie Hibler Root Cellaring (WL)
• King Arthur's Flour Bakers' Companion (WL and JML)
• Cookbook for the Hyperactive Child (JML)
• The Passionate Vegetarian  (JML)
• The New Soy Cookbook  (JML)
• The Balthazar Cookbook

Ethnic

• New York Times Jewish Cookbook Edited by Linda Amsler (WL)
• Italian Farmhouse Cookbook (WL)
• Creole Flavors, Kevin Graham (WL)
• Authentic Mexican, Rick Bayless (WL)
• Marcella's Italian Kitchen  (JML)
• The Dim Sum Book  (JML)
• Sundays at Moosewood  (JML) 

  Each Sunday at Moosewood Restaurant, diners experience a new ethnic or regional cuisine, sometimes exotic, sometimes familiar. From the highlands and grasslands of Africa to the lush forests of Eastern Europe, from the sun-drenched hills of Provence to the mountains of South America, the inventive cooks have drawn inspiration for these delicious adaptations of traditional recipes.

  Including a section on cross-cultural menu planning as well as an extensive guide to ingredients, techniques, and equipment, Sundays at Moosewood Restaurant offers a taste for every palate.

Technique

• Cake Decorating (WL)
• Canning (Putting Food By) (WL)

Particular Cook

• In Julia's Kitchen with Master Chefs, Julia Child (WL)
• Feast  by Nigella Lawson (JML)

• Julie and Julia  (JML) 

  The Book:

  "Mastering the Art of French Cooking". First edition, 1961. Louisette Berthole. Simone Beck. And, of course, Julia Child. The book that launched a thousand celebrity chefs. Julia Child taught America to cook, and to eat. It’s forty years later. Today we think we live in the world Alice Waters made, but beneath it all is Julia, 90 if she's a day, and no one can touch her.

  The Contender:

  Government drone by day, renegade foodie by night. Too old for theatre, too young for children, and too bitter for anything else, Julie Powell was looking for a challenge. And in the Julie/Julia project she found it. Risking her marriage, her job, and her cats’ well-being, she has signed on for a deranged assignment.

  365 days. 536 recipes. One girl and a crappy outer borough kitchen.

  How far will it go? We can only wait. And wait. And wait…..

  The Julie/Julia Project. Coming soon to a computer terminal near you.

Kids Cooking

• It Was Disgusting and We Ate It (JML)

• Pretend Soup and Other Real Recipes  (JML)

Books can be taken out for two weeks at a time and then can be renewed if no one has requested the book in the meantime.

How to Cook a Wolfe, by MFK Fisher  The title refers to the times when "the wolf is at the door." Fisher provides hints -- mostly but not exclusively culinary -- about how to make do, and even flourish, in lean times. (The book was published in the early years of World War II, during food and fuel shortages, and rationing.) There are plenty of recipes, from the absurd ("Sludge") to the sublime (Fruit aux Sept Liqueurs), all presented in Fisher's light-hearted, conversational style. Chapter titles include "How to Boil Water," "How Not to Boil an Egg," and "How to Keep a Sleek Pelt" (keeping pets going in lean times). A copy of this book may be glimpsed on the night table of the prostitute played by Kim Basinger in the movie "L.A. Confidential." The book offers an engaging look into another time (may it never come again!). Review by:  David Loftus, Resident Scholar

Near a Thousand Tables:  A History of Food by Felipe Fernandez-Armesto.  This book deals with how the way we obtain food has influenced the nature of our societies. He also deals with many popular myths about food, and how certain agricultural and food production advancements have profoundly influenced our modern cultures.

Book Sales