restaurants

This post contains suggestions for how to earn your Chow Down: Super Bookworm and Keep It Real: Super Bookworm badges.
Learn more and earn badges on the Connect Your Summer page.

Presents a recipe-augmented family history that traces the origins of the author's love affair with food to her Midwestern youth and her parents' San Francisco pizza parlor, where signature dishes created sumptuous memories.

Murder Will Out: January, 2014

This month introduces four new authors to Canton Public Library's Mystery shelves and the latest in James Benn's World War II series featuring Billy Boyle, attaché to General Dwight D. Eisenhower.

Anonymous sources by Mary Louise Kelly

The abomination: a novel by Jonathan Holt

The Andalucian friend: a novel by Alexander Söderberg

Aunty Lee's delights by Ovidia Yu

A blind goddess by James R. Benn

What We're Reading: May 2013

We're not just reading, we're listening to audiobooks and watching videos.

The Guernsey Literary and Potato Peel Pie Society [sound recording] by Mary Ann Shaffer & Annie Barrows

The lost art of mixing by Erica Bauermeister

Peyton Place [videodisc] by Twentieth Century Fox presents a CinemaScope picture ; Jerry Wald's production

A wrinkle in time: the graphic novel by [Madeleine L'Engle] ; adapted and illustrated by Hope Larson ; [colored by Jenn Manley Lee]

Putumayo presents Jazz around the world [sound recording]

Restaurant Review


Have you been out to a great dinner lately? Did you experience excelent service? Maybe you tried a new restaurant? We want to know. 

Grab a bite at a local Canton restaurant, share your experiences with us and earn your Chow Down badge. Post a restaurant review with the name of the restaurant, when you visited and a breif description of your experience. Include comments about the food, service and ambiance. 

Happy Chowing!

Food Writing

The luscious descriptions of food, cooking and restaurants filling these pages will appeal to anyone who loves to chow down.

Masala Farm: stories and recipes from an uncommon life in the country by Suvir Saran with Raquel Pelzel and Charlie Burd — An Indian chef and consummate city dweller buys a farm in the country.

Beaten, seared, and sauced: on becoming a chef at the Culinary Institute of America by Jonathan Dixon — Discover what it's really like to study at the Culinary Institute of America.

The feast nearby: how I lost my job, buried a marriage, and found my way by keeping chickens, foraging, preserving, bartering, and eating locally (all on $40 a week) by Robin Mather — A charming ode to eating well and locally, on $40 per week.

Blood, Bones and Butter

Blood, bones, & butter: the inadvertent education of a reluctant chef by Gabrielle Hamilton — Chef and restaurateur Hamilton, chef/owner of acclaimed New York City restaurant Prune, offers a sensuous and evocative memoir of her rural Pennsylvania childhood and her training as writer and chef. Hamilton is a very talented writer and offers an unusually compelling chef's memoir.

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