|
Grove Reads The Forest Grove City Library Newsletter November 2017
|
Mark Your Calendars - Event Highlights in November
|
|
|
Wednesday, November 1, 6:30pm Lacto Fermentation
Charlene Murdock of Nana Cardoon Urban Farm and Learning Center will talk about the process of lacto fermentation and show attendees how to get started. This is the first of three free Larder & Pantry series that includes classes about Kefir and Flatbreads of the World.
|
|
|
Thursdays, November 2 and 30, 3:30pm After School Art Club Join us the first and last Thursday of each month to learn about artists and create great works of art! Best for ages 7-11.
|
|
|
Wednesday, November 8, 7:00pm Book Group The underground railroad : a novel by Colson WhiteheadThe award-winning author of The Noble Hustle chronicles the daring survival story of a cotton plantation slave in Georgia, who, after suffering at the hands of both her owners and fellow slaves, races through the Underground Railroad with a relentless slave-catcher close behind. Book Group meets the second Wednesday of each month at 7pm. New members always welcome.
|
|
|
Escape Room! Can you solve the clues and break out of the Rogers Room? Teen Program: Thursday, November 9, 3:30pm Tween Program: Thursday, November 16, 3:30pm
|
|
|
Tuesday, November 14, 6:30pm Alton Chung: Storyteller Japanese-American WWII experience and the Okinawan Himeyuri.
|
|
|
Saturday, November 18, 2pm Teen Murder Mystery
Victim? Killer? Or Detective? Which will YOU be? Sign up to be a part of it at the Reference Desk.
|
|
|
Saturday, November 18, 10:30am Writers Workshop The writers workshop will be moved to the third Saturday this month in observation of Veterans day.
|
|
|
Wild about Food! We're excited about the Larder & Pantry series that begins this month with Charlene Murdock. To celebrate, find below titles about the art of fermentation and more in our collection.
|
|
|
Wild fermentation : the flavor, nutrition, and craft of live-culture foods
by Sandor Ellix Katz
Describes the benefits, worldwide traditions, and science of fermented foods, and provides recipes for such fare as brined garlic, ginger beer, tzatsiki, challah, tempeh, and apple cider vinegar
|
|
|
Cooked : a natural history of transformation
by Michael Pollan
A New York Times contributor and best-selling author of The Omnivore's Dilemma recounts the story of his culinary education and the roles of the four classical elements of fire, water, air and earth in transforming natural ingredients into delicious meals and drinks, in an account that traces his efforts to master classic recipes using one of the four elements.
|
|
|
Mastering fermentation : recipes for making and cooking with fermented foods
by Mary Karlin
An authoritative guide to the art and science of fermented foods provides more than 90 sophisticated recipes that progress from simple condiments to more advanced techniques, offering insight into the history and health benefits of fermentation. By the author of Artisan Cheese Making at Home.
|
|
|
The kimchi chronicles : Korean cooking for an American kitchen
by Marja Vongerichten
A volume of traditional and updated Korean recipes based on the PBS cooking and culinary travel series recounts the author's journeys with her three-star Michelin chef husband, Jean-Georges Vongerichten, while providing modern preparation instructions for a range of featured dishes.
|
|
|
Preserving everything : how to can, culture, pickle, freeze, ferment, dehydrate, salt, smoke, and store fruits, vegetables, meat, milk, and more
by Leda Meredith
Presents over one hundred recipes for food preservation, from canning fruits and pickling vegetables to smoking fish, dehydrating meats, and using lacto-fermentation methods on milk
|
|
|
The joy of pickling : 250 flavor-packed recipes for vegetables and more from garden or market
by Linda Ziedrich
Since its original publication in 1998, this book has been considered the go-to guide for those who like it sour, salty, and tangy. Author Ziedrich goes far beyond the classic bread-and-butters and dills with recipes that showcase the worldwide popularity of pickling. There are chapters on fermented pickles, from Half-Sours to Turkish Mixed Pickles; on fresh pickles such as Pickled Beets; on cabbage pickles from around the world like Kimchi and Curtido; and miso and soy sauce pickles.
|
|
|
|
|
|