Well doesn’t that sound boring? Yet in Peter Reinhart’s  Whole Grain Breads <641.8 R371p 2007> boring isn’t a word you’ll be using. Instead with its easy to follow recipes, visual step-by-step imagery and stunning result pictures, you’ll be thinking; “amazing”, “mouth-watering”, and “I can’t wait you make that!” So why not check it out.

Cakes are becoming one of the most main stream Culinary art careers. With reality shows, books, and nation wide competitions, cakes have become an “extreme sport” in the culinary world. Now you too can learn to make some crazy cakes with Cakes to Dream On <641 P481c>. Filled with recipes, and cake layouts your sure to find a cake that will wow the judges. (even if the judges are just your friends)

Summer will be here soon….. be ready for it and go to turkeyhill.com for some great homemade ice cream recipes.

Francois Payard gives simple, “elegant recipes for entertaining” in his newest book, Bite Size. A full page color photo complements each recipe. You can find it on our new book shelf with the call numbers: 641.8 P343b 2006.

Find the perfect recipe to prepare for your valentine in this February’s issue of Gourmet on pages 112 to 117.

In the January 8, 2007 edition of New York (pages 37 to 52), Adam Platt lists the best places to eat in New York City. He includes the ten best new restaurants of the year, the ten best dishes for under ten dollars, the best up-and-coming chefs, and more.

Check the November 2006 issue of Gourmet in the Miller Library Current Reading Room for some great Thanksgiving feast tips.

Need a little help planning your Halloween party? Check out foodtv.com. This site has everything you need from recipes to costumes to pumpkin carving ideas.

If you love baking, this is the book for you. The Cake Book, 641.8 B792c 2006, by Tish Boyle provides great baking ideas for pastry chefs as well as the average mom. She offers great recipes as well as decorating tips and inspirations for your next big occasion.

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.