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And the word is...food! All titles are available for download at nh.lib.overdrive.com, the New Hampshire Downloadable Books consortium.
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Birdseye by Mark KurlanskyA profile of eccentric genius inventor Clarence Birdseye chronicles how his innovative fast-freezing process revolutionized the food industry and American agriculture.
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Codby Mark KurlanskyA witty romp through history uses the codfish as its main character, showing how cod became the reason Europeans set sail across the Atlantic, while also questioning how depleted codfish stocks might affect the world's future, given their impact on the past.
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Cooked by Michael PollanBest-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.
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Dearie by Bob SpitzThe best-selling author of The Beatles draws on the iconic culinary figure's personal diaries and letters to present a 100th-birthday commemoration that explores her private life to offer insight into her role in shaping women's views and influencing American approaches to cooking.
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Fizzby Tristan DonovanThis social, cultural, and culinary history charts soda's remarkable, world-changing journey from awe-inspiring natural mystery to ubiquity. Off-the-wall and offbeat stories abound, including how quack medicine peddlers spawned some of the world's biggest brands, how fizzy pop cashed in on Prohibition, how soda helped presidents reach the White House, and even how Pepsi influenced Apple's marketing of the iPod. This history of carbonated drinks follows a seemingly simple everyday refreshment as it zinged and pinged over society's taste buds and, in doing so, changed the world.
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Foodby Jim GaffiganA follow-up to Dad Is Fat celebrates the comedian's offbeat love affair with American junk foods, sharing his uproarious observations about such topics as unappetizing coconut water, the essential nature of pretzel bread and the deliciousness of bacon cheeseburgers.
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Inspiralized by Ali MaffucciPresents recipes for dishes created using a spiralizer, a tool that turns fruit and vegetables into noodles, including such offerings as jicama shoestring fries, sweet potato fried rice, and zucchini linguine with garlic clam sauce.
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Mediterraneanby Marie-Annick CourtierIn addition to recipes packed with ingredients rich in omega-3 to help prevent heart disease and stroke, a cookbook for the health-concerned also includes an overview of how omega-3 can help with a range of diseases and tips on the best food to eat for a healthier heart.
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Obsessedby Mika BrzezinskiThe New York Times best-selling author and cohost of MSNBC's Morning Joe describes her own struggles with food and body image and offers insights from notable people in all fields to discuss their successes with food and diet.
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Proofby Adam RogersA spirited, history-rich narrative on the art and science of alcohol discusses everything from fermentation and distillation to traditions and the effects of alcohol on the body and brain.
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Saltby Mark KurlanskyMark Kurlansky here turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind.
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Keene Public Library
60 Winter St.
Keene, New Hampshire 03431
603-352-0157
http://www.keenepubliclibrary.org/
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