For all you amateur kitchen wanna-bes, we now have a book for you. Heat by Bill Buford (641.59 B929h 2006) tells the story of his journey through the world of fine dinning kitchens. From a line cook to an “apprentice to a Dante-qouting butcher” Bill searches to answer a question that’s burned in his mind for a long time, “What kind of cook could he be if he worked in a professional kitchen.”

In How I Learned to Cook, (641. 5092 H847 2006) editors Kimberly Witherspoon and Peter Meehan have collected forty short stories of “culinary educations from the world’s greatest chefs.” If you’ve ever wondered how the top chefs do what they do, here are some funny, wacky and surprising stories from the trade.

The October 23, 2006 issue of TIME features a bonus section called Global Business. This section features an article on the problems faced by French wineries as their industry expands globally.

Check out Food TV.com for some of this seasons great recipes. Those who celebrate Easter can surf this site for Easter Ham recipes, find out where “Peeps” come from, as well as get a foolproof method for hard boiling the perfect egg and ideas for natural dyes.
Those who celebrate Passover can surf this site for the History of Passover, a gourmet gefilte fish recipe and Wolfgang Puck’s matzohs.

Hershey by Michael D’Antonio, 338.7 D111h 2006, examines the life and legend of Milton Hershey. The author discusses Hershey’s dream and how he achieved it while constantly helping the less fortunate. Much to the amazement of his contemporaries, he created the ideal chocolate community that he dreamed of and it still prospers today.

What are the best vitamins? Why are so many people obese? What’s with the recent explosion of diabetes? Is there such thing as a healthy diet? Do vegetarian’s have the right idea? Good carbs, bad cholesterol……what does it all mean? What is nutrition?
These questions and many more are answered in Walter Gratzer’s Terrors of the Table 613.209 G773t 2005.

Rum by Ian Williams traces the history of the beverage as it is interwoven with the history of our young nation, from pirates to Puritans to Prohibition. Satisfy your thirst and check it out at the Miller Library 641.2 W723r 2005.

Familyfun.com offers Thanksgiving recipes and fun crafts for kids. It covers all the traditional foods and includes decoration ideas for your holiday feast.

Gourmet magazine’s Nov 2005 issue has three interesting and helpful articles.” Let’s Talk Turkey” is a lesson in achieving turkey perfection. “A New Tradition” adds some new vegetarian recipes to the Thanksgiving feast. And, “Sweets without Wheat” offers some gluten-free recipes that will surprise and delight.

A History of Wine in America 641.2 P656h 2005 examines the wine making industry in the U.S. It discusses the effects of Prohibition and World War II on the American vineyards.Thomas Pinney’s account is “engagingly written, exhaustively researched, and rich in detail.”