A Taste of the Hocking Hills
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By Matt Rapposelli
When chef Matt Rapposelli left the National Park Service to attend culinary school in New England, he was moving from one passion to another.
The Locavore’s Kitchen
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A Cook’s Guide to Seasonal Eating and Preserving
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By Marilou K. Suszko
In more than 150 recipes that highlight seasonal flavors, Marilou K. Suszko inspires cooks to keep local flavors in the kitchen year round. From asparagus in the spring to pumpkins in the fall, Suszko helps readers learn what to look for when buying seasonal homegrown or locally grown foods as well as how to store fresh foods, and which cooking methods bring out fresh flavors and colors.
Stirring the Pot
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A History of African Cuisine
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By James C. McCann
Africa's art of cooking is a key part of its history. All too often Africa is associated with famine, but in Stirring the Pot, James C. McCann describes how the ingredients, the practices, and the varied tastes of African cuisine comprise a body of historically gendered knowledge practiced and perfected in households across diverse human and ecological landscape.
Cincinnati Recipe Treasury
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The Queen City’s Culinary Heritage
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By Mary Anna DuSablon
What better way to discover Cincinnati’s culture than by its recipes? From daily fare to savoir faire, the kitchens of this tri–state area have been producing a unique cuisine throughout its 200-year history. The finest old and new “secret formulas” have been collected from many sources including club and church cookbooks and handwritten notes.
Chuck Wagon Cookbook
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By Beth McElfresh
No chuck wagon feed is complete without its basic ingredients of beans, beef, hot biscuits, apple pie, and lots of coffee. Beth McElfresh shows you how to host the all–time chuck wagon feed with easy–to–follow recipes. Included are original recipes for boiled apple dumplings, lima beans baked with steak, and general, everyday useful tips, all from the renowned Western cook, Hi Pockets.
