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Home, Garden, and DIYJanuary 2015
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We must have a pie. Stress cannot exist in the presence of a pie." ~ from David Mamet's Boston Marriage
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New and Recently Released!
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Beaded bracelets : 25 dazzling handicrafted projects
by Claudine McCormack Jalajas
Provides step-by-step, illustrated instructions for twenty woven beaded bracelet projects using the peyote, crossweave, right angle weave, and herringbone bead weaving stitches, with tips for purchasing tools and beads
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| Catification: Designing a Happy and Stylish Home for Your Cat (and You!) by Jackson Galaxy and Kate BenjaminNo matter how much we love our feline companions, they can sometimes be challenging to live with. In Catification, Animal Planet host Jackson Galaxy and designer Kate Benjamin join forces to promote more harmonious cat-human households. Galaxy describes how understanding your cat's behavior can help you design a home that's comfortable for you both, while Benjamin provides photos and instructions for projects ranging from beds to catios (cat patios) to a wall-mounted kitty superhighway. Suitable for all kinds of homes and skill levels, Catification is an invaluable resource; as Library Journal declares, "if you have cats, you need this book." |
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Good dog : true stories of love, loss, and loyalty
by David DiBenedetto
Inspired by "Garden & Gun" magazine's popular "Good Dog" column, a collection of true stories celebrating the unique relationship between humans and their canine companions includes contributions by Jon Meacham, Roy Blount Jr., Dominique Browning, and P.J. O'Rourke
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Jamie Oliver's comfort food : The Ultimate Weekend Cookbook
by Jamie Oliver
From moussaka, gyoza with crispy wings and ramen, to sticky toffee pudding and eggs Benedict, one of the world's best-loved television personalities brings together 100 recipes from around the world that celebrate the beauty of good food and the joy of cooking. 100,000 first printing.
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| Marcus Off Duty: The Recipes I Cook at Home by Marcus Samuelsson with Roy FinamoreChef Marcus Samuelsson, author of the award-winning memoir Yes, Chef, returns with a collection of his favorite recipes to make when he's off the clock. Similar to Jean-Georges Vongerichten's Home Cooking with Jean-Georges, Marcus At Home shares cozy personal anecdotes; and like Susan Feniger's Street Food, it allows the author's knowledge of global cuisine to shine. Drawing on his roots in Ethiopia and Sweden and his experiences around the world, Samuelsson presents unique yet accessible fusion recipes (such as East African doro wat with Mexican tostados) that will encourage home cooks to experiment while grooving to one of his many playlists of "music to cook by." |
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One pot : 120 + easy meals from your skillet, slow cooker, and more
by Martha Stewart Living Omnimedia
A treasury of easy-to-prepare comfort foods that can be make using a single pot or pan places an emphasis on flavor and convenience, offering such options as Cajun Stew made in a Dutch oven, slow cooker Lamb Shanks and Potatoes, Kale and White Bean Soup made in a pressure cooker and much more. Original. 125,000 first printing.
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Make it ahead
by Ina Garten
The Emmy Award-winning celebrity chef shares favorite make-ahead recipes and meal-planning tips for a variety of occasions, suggesting preparation options for low-stress dishes that improve if prepared in advance. By the #1 best-selling author of Barefoot Contessa Foolproof. 1.5 million first printing.
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Rustic Italian food
by Marc Vetri
A follow-up to Il Viaggio di Vetri celebrates the rustic, handcrafted cuisine of Italian home cooking while advocating a hands-on, back-to-basics approach in a volume that provides 120 recipes for a variety of slow-cooked meats, homemade breads and flavorful pastas.
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The Cuban table : a celebration of food, flavors, and history
by Ana Sofia Pelaez
A Cuban-American food writer and blogger offers an illustrated, comprehensive overview of Cuban cuisine, providing historical context for dishes that include Spanish and African ingredients as well as 110 delicious, authentic recipes.
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Meat : everything there is to know
by Pat LaFrieda
A third-generation butcher and owner of New York's premier meatpacking business introduces home cooks to a full range of cuts and butchering skills while sharing 75 recipes for beef, pork, lamb, veal and poultry. 60,000 first printing.
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The Tucci table
by Stanley Tucci
Shares family-friendly recipes from the actor's Italian heritage and his wife's British roots, including recipes for such dishes as baked salmon, sausage rolls, Tuscan tomato soup, and blueberry pie
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The urban gardener
by Matt James
Explores how to design an urban outdoor space, with sixteen projects and case studies showing example gardens
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The book of home how-to : complete photo guide to home repair & improvement
by Cool Springs Press
"Clear, step-by-step instructions with full-color photography show how to accomplish the most common home repair, maintenance and improvement tasks. A complete homeowners manual for jobs that cover every part of the home, including electrical, plumbing, flooring, walls, windows and doors, kitchens, bathrooms, cabinetry, garages, basements, and exteriors"
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Shaker furniture projects
by Glen Huey
Provides instructions for completing thirty-one furniture projects inspired by Shaker designs, including tables, cabinets and chests, seats, clocks, hanging shelves, and a firewood box
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How to cook everything fast : a better way to cook great food
by Mark Bittman
A comprehensive reference demonstrates how to minimize cooking times while becoming more intuitive in the kitchen, sharing hundreds of simple, flavorful dishes that can be prepared in 15 to 45 minutes, including such recipes as Split Whole Chicken and Vegetables, Skillet Meat Loaf, Potato and Spinach Saag and Crisp Pork and Watermelon Tacos. 150,000 first printing.
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The pizza bible : the world's favorite pizza styles, from Neapolitan, deep-dish, wood-fired, Sicilian, calzones and focaccia to New York, New Haven, Detroit, and more
by Tony Gemignani
A comprehensive guide by the restaurateur and 11-time world Pizza Champion covers nine different regional styles from Neapolitan and Roman thin to Chicago deep-dish and Californian, in a book that includes a special section on ingredients. 25,000 first printing.
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Step-by-step kid's birthday cakes
by Karen Sullivan
A detailed, illustrated guide to creating fun, festive children's birthday cakes offers step-by-step instructions for 50 projects that use fondant, stencils and molds to create themed cakes, cupcakes and pops featuring rockets, trains, princesses and teddy bears.
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The baking bible
by Rose Levy Beranbaum
The award-winning, best-selling cookbook author behind The Cake Bible offers expert tips along with recipes for making cakes, pies, tarts, cookies, candies, pastries and breads including Coffee Crumb Cake Muffins, Mango Bango Cheesecake and White Christmas Peppermint Cake. 75,000 first printing.
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Winewise : your complete guide to understanding, selecting, and enjoying wine
by Steven Kolpan
"Now completely revised and updated, this new edition of the essential consumer guide to wine features all the most current information for today's wine landscape. The authors, longtime wine educators at The Culinary Institute of America, have added all the latest and most relevant information to their award-winning book, including new picks for the best regional producers, off-the-beaten-path finds, and bargain bottles. With a practical, anti-snob attitude, the emphasis is always on enjoying wine to thefullest in real-world scenarios and getting the best value for your dollar, whether splurging on a special-occasion bottle or deciding on your own "house" wine. All the basics are covered, including the major wine grapes, flavor profiles, and decoding labels, plus up-to-date information on established and up-and-coming regions, advice on pairing wine with everything from Korean short ribs to all-American burgers, opinions on wine gadgets (yea or nay?), and more. Cheers!"
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| Cutie Pies: 40 Sweet, Savory, and Adorable Recipes by Dani ConeMiniature desserts: you see them on baking blogs, pin them on Pinterest, find them on café menus…and with Cutie Pies, you can make pint-sized pastries in your own kitchen. Baker and entrepreneur Dani Cone's all-natural, snack-sized pies can be modified with a variety of shapes and fillings, allowing you to customize the pie to the situation: broccoli, cheddar, and mushroom flipsides (turnover-style hand pies) are perfect for brunch, while curry veggie piejars make great appetizers, especially when followed later by campfire s'mores petit-5s or mango-raspberry-lemon piepops for dessert. Pie aficionados (as well as fans of all things charming and wee) won't be able to resist Cutie Pies. |
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| A Year of Pies: A Seasonal Tour of Home Baked Pies by Ashley EnglishIf pie at every meal sounds heavenly to you, then prepare to explore paradise in A Year of Pies. Focusing on fresh, seasonal ingredients, this year-round collection of pie recipes can be mined for both entrees and desserts. Many recipes, like rosemary bourbon sweet potato pie, are twists on old favorites, while others, like ratatouille and polenta pie, are an exciting departure from the norm. Best of all, the recipes are accompanied by mouthwatering photos, as well as troubleshooting tips for pie's most challenging component: crust. For further innovative recipes and pie crust secrets, check out Allison Kave's First Prize Pies.
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| United States of Pie: Regional Favorites from East to West and North to South by Adrienne KaneUnited States of Pie collects authentic heirloom pie recipes culled from archives of farm wives' recipes, church cookbooks, newspapers, and other historic sources. Lost favorites (Chipmunk Pie, an apple-nut confection) and beloved classics (Southern Peach Pie) are described in such lush language and tantalizing detail that you'll be dying to try every recipe for yourself -- even without photos to lure you. All but the most novice bakers can easily follow the baking tips provided, and all recipes' measurements, temperature settings, etc. have been adapted for modern home bakers. |
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| Pies and Tarts: The Definitive Guide to Classic and Contemporary Favorites... by Kristina Petersen Migoya and the Culinary Institute of AmericaDespite its enduring popularity, pie can intimidate even the most formidable bakers. Thankfully, Culinary Institute of America instructor Kristina Petersen Migoya is willing to break down the science of pies and tarts in a way that's understandable to pie-makers of all skill levels. Patiently explaining details such as the protein percentage of various flours or the importance of accurate measurements in creating creamy custard or fluffy meringue, Migoya's step-by-step instructions successfully demystify the pie-making process, resulting in a "technically sound and refreshingly contemporary" (Library Journal) volume that you'll return to again and again. |
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Contact your librarian for more great books!
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