Koreatown: A Cookbook
By Deuki Hong and Matt Rodbard
This cookbook focuses on the flavors found in Koreatowns across America. The authors supplement their recipes with photos, essays, and interviews.
“An inspiring section is handed over to guest chefs who have found ways of adding Korean flavor to their dishes: Daniel Holzman, of the Meatball Shop, creates a Korean barbecue flavored ball, and Texas chef Paul Qui concocts a comforting kimchi grilled cheese.” – Publishers Weekly
LUCKY RICE: STORIES AND RECIPES FROM NIGHT MARKETS, FEASTS, AND FAMILY TABLES
BY DANIELLE CHANG
Focusing on street food, Chang introduces readers to a variety of Asian recipes. Short stories are interspersed throughout the book, acting as cultural explorations and insights into the background of the accompanying dishes.
BREAD, WINE, CHOCOLATE: THE SLOW LOSS OF FOODS WE LOVE
BY SIMRAN SETHI
Sethi examines the important role food plays in our lives and how homogenization is a detriment to the diversity of our food supply. Throughout the book, she highlights both our personal connections to food as well as reasons for increased homogenization and the potential impacts this could have on our health and culture.
THE CULINARY HERBAL: GROWING AND PRESERVING 97 FLAVORFUL HERBS
BY SUSAN BELSINGER AND ARTHUR TUCKER
The Culinary Herbal addresses how to grow, preserve, and use a wide variety of both popular and lesser known culinary herbs. This title works well as a practical guide and includes a resource list and photos throughout.
The Bee-Friendly Garden: Design an Abundant, Flower-Filled Yard that Nurtures Bees and Supports Biodiversity
By Kate Frey and Gretchen LeBuhn
Frey and LeBuhn’s book helps readers do their part to help bee populations by designing bee-friendly spaces using bio-diverse plants that attract pollinators, creating nesting cavities, and matching soils to climate type. “This guide will benefit novice and seasoned gardeners who wish to provide habitats for bees and other pollinators.” – Library Journal