June: New at the Library


The Basque Book: A Love Letter in Recipes from the Kitchen of Txikito
Alex Raij and Eder Montero

The authors, owners of the New York City restaurant Txikito, celebrate a people, culture, and language via the distinctive Basque culinary tradition. “As much a travelogue as it is a primer, it’s a perfect introduction to one of the world’s most ancient and interesting culinary traditions."--PureWow

Cooking with Loula: Greek Recipes from My Family to Yours
Alexandra Stratou

Athens native Stratou presents simple Greek dishes, from classic to inventive. Recipes are accompanied by sumptuous photographs and fond remembrances of Kyria (Mrs.) Loula, her family’s cook for three generations. Alice Waters praised Stratou for her “soulful and imaginative way that honors…cooks who have come before her.”

Dinner Made Simple
Editors of Real Simple Magazine

Turn 35 staple ingredients into 350 quick recipes to simplify your life. “… short ingredient lists, a fresh, real food approach, minimal cooking times and uncomplicated methods… Many of the recipes are vegetarian, and others are easy to prepare gluten- or dairy-free…“—Shelf Awareness

Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments, and More
America’s Test Kitchen

More than 100 sweet and savory recipes, with tutorials, troubleshooting tips, and equipment recommendations. “An exceptional resource for novice canners, though preserving veterans will find plenty here to love as well.”-- Library Journal

The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini
Cara Mangini

Tame your fear of proper veggie preparation while bringing out the best characteristics of vegetables through such recipes as stinging nettle pesto and crimini mushroom ragout.

Other nonfiction

The Aromatherapy Garden: Growing Fragrant Plants for Happiness and Well-being
Kathi Keville

Choose from 88 suggested plants to design for optimum fragrance and beauty. Harvest your plants to make comforting potpourri, wreaths, herb pillows, natural cleaning products, and teas. Publishers Weekly says Keville’s rich descriptions of scents “…will make readers long for the actual aroma.”

Devoured: From Chicken Wings to Kale Smoothies, How What We Eat Defines Who We Are
Sophie Egan

The values that define the American national character shape our eating habits, from the 40 percent who eat lunch at their office desks to fad diets, “stunt” foods, Super Bowl food advertising, and global influences on American cuisine. Egan notes “We don't put food first. We put three main values above all: work, freedom, and progress.”