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Ohio University Press · Swallow Press · www.ohioswallow.com

Cookbooks

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Cover of 'A Taste of the Hocking Hills'

A Taste of the Hocking Hills
By Matt Rapposelli

A Taste of the Hocking Hills intermingles delicious recipes with striking photographs of the Appalachian region. Chef Matt Rapposelli presents dishes by the season, noting the specialties appearing on his menus that time of year. Whether enjoying a winter evening or a summer morning, cooks will be able to bring a bit of the Hocking Hills home.

Cover of 'The Locavore’s Kitchen'

The Locavore’s Kitchen
A Cook’s Guide to Seasonal Eating and Preserving
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.

Cover of 'The Locavore’s Kitchen'

The Locavore’s Kitchen
A Cook’s Guide to Seasonal Eating and Preserving
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.

Winner of the 2010 Gourmand World Cookbook Awards for Best African Cuisine Book
Cover of 'Stirring the Pot'

Stirring the Pot
A History of African Cuisine
By James C. McCann

Stirring the Pot offers a chronology of African cuisine beginning in the sixteenth century and continuing from Africa’s original edible endowments to its globalization, tracing cooks’ use of new crops, spices, and New World imports. It highlighting the relationship between food and the culture, history, and national identity of Africans.

Cover of 'Cincinnati Recipe Treasury'

Cincinnati Recipe Treasury
The Queen City’s Culinary Heritage
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.