Food and Cooking
Families and kids in grades K-4 can practice engineering and architectural skills building
an edible gingerbread house. Add your imagination and artistic skills to our big cardboard gingerbread house
too. All supplies will be provided. Thursday, December 18, 2014, 7:00-8:00 PM. Registration is required.
Gingerbread House by White 77 under CC0 1.0 Universal
There is a cure for diabetes: the 21-day+ holistic recovery program by Gabriel Cousens ; forewords by Sandra Rose Michael and Brian R. Clement
The American Diabetes Association vegetarian cookbook: satisfying, bold, and flavorful recipes from the garden by Chef Steven Petusevsky, author of The Whole Foods Market Cookbook
Type 2 diabetes [videodisc]: a case for cardiovascular intervention by produced in cooperation with the American Association of Diabetes Educators
Michigan herb cookbook by Suzanne Breckenridge & Marjorie Snyder
Guide to Michigan vegetable gardening by James A. Fizzell
The Midwest fruit and vegetable book by James A. Fizzell
Our Michigan: ethnic tales & recipes by edited by Carole Eberly ; cover by Toni Gorkin, ill. by Beverly Woodard
The history of Michigan wines: 150 years of winemaking along the Great Lakes by Lorri Hathaway & Sharon Kegerreis
Do you love to cook? Interested in some fun new recipes for summer? Our Zinio online magazine database gives you access to over 200 current magazines in their full color and glory! You can read them on your computer or tablet.
Here are a few titles to get you started!
- 100 Best Cookies
- Cook’s Illustrated
- Eating Well
- Every Day with Rachel Ray
- Food Network Magazine
- Gluten-Free Living
- Martha Stewart Living
- Taste of Home
- Vegetarian Times
Happy cooking (and eating!)
The book of salt [electronic resource] by Monique Truong
The recipe box [electronic resource] by Sandra Lee
A taste for murder [electronic resource] by Claudia Bishop
The sweet life in paris [electronic resource] by David Lebovitz
Life, on the line [electronic resource]: [a chef''s story of chasing greatness, facing death, and redefining the way we eat] by Grant Achatz and Nick Kokonas
Cooked [electronic resource] [a natural history of transformation] by Michael Pollan
Nom nom paleo [electronic resource]: Food for Humans by Michelle Tam
Consider the fork [electronic resource]: a history of how we cook and eat by Bee Wilson ; with illustrations by Annabel Lee
Midwest sweet baking history [electronic resource]: delectable classics around Lake Michigan by Jenny Lewis CCE, CHE
Ratatouille [videodisc] by Walt Disney Pictures presents a Pixar Animation Studios film
The nut job [videodisc] by Open Road Films presents ; a Redrover Co. Ltd. and Toonbox Entertainment Ltd. and Gulfstream Pictures film ; produced by Wookyung Jung, Graham Moloy ; screenplay by Lorne Cameron, Peter Lepeniotis ; directed by Peter Lepeniotis
Fizzy's lunch lab. Fresh food 101 [videodisc] by created by Evan Sussman, Dave Schlafman ; directed by Mike Annear, Evan Sussman
Cloudy with a chance of meatballs [videodisc] by Columbia Pictures and Sony Pictures Animation
Ratatouille [videodisc] by Walt Disney Pictures presents a Pixar Animation Studios film — A rat named Remy dreams of becoming a great chef despite his family's wishes and the obvious problem of being a rat in a decidedly rodent-phobic profession.
Julie & Julia [videodisc] — Julia Child's life is intertwined with the life of Julie Powell who decides to cook every recipe in Child's book "Mastering the art of French cooking" over the course of one year.
Chocolat [videodisc] by Miramax Films ; produced by David Brown, Kit Golden, Leslie Holleran ; screenplay by Robert Nelson Jacobs ; directed by Lasse Hallström — A single mother opens a chocolate shop in rural France - with Sunday hours - and meets resistance from the rigidly moral community. But, as the townspeople discover their delicious products, attitudes change.
Waitress [videodisc] by Night and Day Pictures — A young married waitress who bakes wonderful pies discovers that she is pregnant, and as she begins to write letters to her child her life begins to change.
The Chopped cookbook: use what you've got to cook something great by Food Network Kitchen
Diners, drive-ins, and dives, the funky finds in flavortown: America's classic joints and killer comfort food by Guy Fieri ; with Ann Volkwein
Own your kitchen: recipes to inspire & empower by Anne Burrell with Suzanne Lenzer ; photographs by Quentin Bacon
Back home with the Neelys: comfort food from our Southern kitchen to yours by Pat and Gina Neely ; with Ann Volkwein ; photographs by Alex Farnum
Barefoot Contessa foolproof: recipes you can trust by Ina Garten ; photographs by Quentin Bacon
The gallery of regrettable food by James Lileks
The year of eating dangerously: a global adventure in search of culinary extremes by Tom Parker Bowles
Tales for very picky eaters by Josh Schneider
The really rotten princess and the cupcake catastrophe by Lady Cecily Snodgrass ; illustrated by Mike Lester
Should I share my ice cream? by Mo Willems
Fancy Nancy: apples galore! by Jane O'Connor ; interior illustrations by Ted Enik
Pinch and Dash make soup by Michael J. Daley ; illustrated by Thomas F. Yezerski
Snow White and the enormous turnip by written by Hilary Robinson ; illustrated by Simona Sanfilippo
Join popular local chef Mary Spencer as she returns to the library and shares her delicious ideas for serving up summer's fresh produce. Chef Mary will demonstrate recipes designed to take advantage of all the wonderful goodies from your garden or the local farmer's market. Monday August 11, 2014 7:00 PM
If you are homebound, age 60 and older you can receive a hot meal delivered to your home Monday-Friday. For more information contact: Wayne County Office of Nutrition Services 734-727-7357 or 800-851-1454.
Or prepare healthy meals at home:
Cooking light complete meals in minutes: over 700 great recipes by [senior editor, Heather Averett]