"Miam-miam" is the appreciative exclamation you'll hear in Paris, as a delicious mouthful of food is consumed. To the American ear it even sounds like "yum, yum." Dorie Greenspan brings the art and craft of French cooking to life in her books as she shares recipes culled from 16 years of part-time Paris residency.
The holidays are the perfect time for at-home chefs to shine and display their enviable talents. After all, there's nothing that can impress a crowd quite like a delicious home-cooked feast. But this time of year can also be extremely daunting for those of us who are still trying to figure out the difference between broiling, braising, baking, and browning. Here are some cookbooks that truly start with the basics (how to boil water, anyone?) and include recipes that can make even the most novice cook more confident in the kitchen.
With the holidays around the corner (including Halloween), I have pulled out one of my favorite cookbooks and I am drooling over all of the fantastic fall and winter recipes in Ree Drummond’s book, "The Pioneer Woman Cooks: A Year of Holidays." These step-by-step recipes, complete with pictures for reassuring guidance, might just provide the inspiration you need for your up-and-coming holiday table.
Recently, I have been on the hunt for recipes that are not only impressive, but also reliable. When I have company over for dinner, I tend to make the same few dishes over, and over again, knowing they are failsafe and delicious, but lately I have become somewhat tired of the same old recipes. Knowing the upcoming months will be company-filled I thought it was time for some new meal ideas.
Now that the long winter months are finally over, I have been itching to break out the grill and kick off a great summer. I, for one, have never been as successful as I would like with grilling meat and vegetables, so I thought I would turn to Princeton Public Library’s grilling collection for a little guidance and inspiration.
For as long as I can remember, I have enjoyed baking a variety of different sweets and candies. Above all I enjoy baking and eating cookies. Nothing, in my opinion, beats a warm cookie. They can be one of the easiest and quickest deserts to make while being delectably irresistible.
I recently discovered and fell in love with a book that makes do-it-yourself Chinese food fun and, more important, easy. In the past I have always avoided making my own Chinese food because the required ingredients and cooking techniques were so foreign to me and so many of the essential ingredients are rarely on hand.
If you’ve spent time watching "Sesame Street" with a child, you probably remember the Joe Raposo song called “Everybody Eats." As the song says, eating is part of everybody’s life. Whether you eat to live or live to eat, you might be interested in classes offered at Princeton Public Library where you can explore online offerings to enhance your appreciation of all things food and drink.
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