<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[bl results for (ca:641* OR ca:642*) AND nw:[0 TO 180]]]></title><description><![CDATA[bl results for (ca:641* OR ca:642*) AND nw:[0 TO 180]]]></description><link>https://gateway.bibliocommons.com/v2/libraries/dcpl/rss/search?query=%28ca%3A641%2A%20OR%20ca%3A642%2A%29%20AND%20nw%3A%5B0%20TO%20180%5D&amp;searchType=bl&amp;origin=core-catalog-explore&amp;sort=NEWLY_ACQUIRED&amp;suppress=true&amp;title=Cooking&amp;view=grouped</link><generator>RSS for Node</generator><lastBuildDate>Sun, 11 Oct 2026 12:20:49 GMT</lastBuildDate><item><title><![CDATA[Bake Anything]]></title><description><![CDATA["Erin Jeanne McDowell, bestselling cookbook author, baker extraordinaire, and beloved teacher, shares in her newest book how to bake just like she does--with confidence and creativity. Learn just 11 basic recipes and unlock an infinite arsenal of baked goods. You can make Erin's Vanilla Sugar Cookies for a simple, sweet treat. Or, you can finish it with icing or turn it into a sandwich cookie. Or, use it as the base for a Classic Fruit Tart. Or, maybe go all-out for a birthday with a stacked cookie cake. For another example, take Erin's biscuits, the loftiest in the land. Make a classic version with buttermilk, or let Erin guide you through swapping in yogurt or even cream instead. Top any fruit cobbler. Make a sweet cinnamon cream cheese biscuit "danish," or stuffed biscuit waffles. Or, use as the crust for a quiche or in a sheet pan shortcake! In Bake Anything, Erin shares, with her signature can-do encouragement and detailed guidance, how baking is as flexible as cooking. Each chapter focuses on a building block of baking, starting with a baking overview, essential tips for success, step-by-step photos, and QR codes to instructional how-to videos, all making for a fool-proof, comprehensive guide to mastering the basics, before diving into the adventurous, delicious recipes that make use of the building block."--Provided by publisher.]]></description><link>https://dcpl.bibliocommons.com/v2/record/S123C915341</link><guid isPermaLink="true">https://dcpl.bibliocommons.com/v2/record/S123C915341</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[McDowell, Erin Jeanne]]></dc:creator><pubDate>Sat, 31 Jan 2026 00:00:00 GMT</pubDate><comments>https://dcpl.bibliocommons.com/item/comment/915341123</comments><format>BK</format><subtitle>Essential Recipes and Techniques to Build on for Endless Exciting Possibilities</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9780063411364/MC.GIF&amp;client=davia&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[The K-pop Kitchen]]></title><description><![CDATA[Korean recipes inspired by K-pop idols, featuring dishes from ramyeon and samgyetang to street food like gimbap and tteokbokki.]]></description><link>https://dcpl.bibliocommons.com/v2/record/S123C916721</link><guid isPermaLink="true">https://dcpl.bibliocommons.com/v2/record/S123C916721</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Cho, Jasmine M]]></dc:creator><pubDate>Sat, 31 Jan 2026 00:00:00 GMT</pubDate><comments>https://dcpl.bibliocommons.com/item/comment/916721123</comments><format>BK</format><subtitle>Korean Recipes and Idol Fun Facts for Fans of KPop Demon Hunters, BLACKPINK, BTS, and More</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781958862216/MC.GIF&amp;client=davia&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Happy Snacking, Don't Die!]]></title><description><![CDATA["Happy snacking, Don't die! is a guidebook to urban and suburban foraging. It will include delicious recipes with an inclusive, socially conscious perspective from social media sensation and foraging expert, @black forager"-- Provided by publisher.]]></description><link>https://dcpl.bibliocommons.com/v2/record/S123C915360</link><guid isPermaLink="true">https://dcpl.bibliocommons.com/v2/record/S123C915360</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Nelson, Alexis Nikole]]></dc:creator><pubDate>Sat, 31 Jan 2026 00:00:00 GMT</pubDate><comments>https://dcpl.bibliocommons.com/item/comment/915360123</comments><format>BK</format><subtitle>Foraging &amp; Vegan Recipes With Black Forager</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781668002544/MC.GIF&amp;client=davia&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[No Meat Disco]]></title><description><![CDATA[Sam Jones's debut cookbook features over 90 plant-based recipes using seven ingredients or fewer, including Peanut Miso Sweet Potato Soup and BBQ Corn Ribs with Smoky Paprika Butter.]]></description><link>https://dcpl.bibliocommons.com/v2/record/S123C915348</link><guid isPermaLink="true">https://dcpl.bibliocommons.com/v2/record/S123C915348</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Jones, Sam]]></dc:creator><pubDate>Sat, 31 Jan 2026 00:00:00 GMT</pubDate><comments>https://dcpl.bibliocommons.com/item/comment/915348123</comments><format>BK</format><subtitle>7-ingredient Plant-based Recipes</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781324111870/MC.GIF&amp;client=davia&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Dishes From the Diner]]></title><description><![CDATA["From the actor who played Gilmore Girls' beloved Luke Danes comes a love letter to American diner fare. For Scott Patterson, diners have always felt like home. Long before he played Luke Danes--the gruff but soft-hearted owner of Stars Hollows' neighborhood diner on the cult-favorite television show Gilmore Girls--Scott grew up in Southern New Jersey, famously known as diner country, where no matter the time, day or night, a booth and a good meal were always waiting. Now, in Dishes from the Diner, Scott brings those warm feelings and inviting flavors of the diner straight to your kitchen table. This cookbook features more than 90 hearty and heartwarming recipes that will leave you satisfied--and just like any good diner, the menu's good all day long. " -- Provided by the publisher.]]></description><link>https://dcpl.bibliocommons.com/v2/record/S123C915352</link><guid isPermaLink="true">https://dcpl.bibliocommons.com/v2/record/S123C915352</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Patterson, Scott]]></dc:creator><pubDate>Sat, 31 Jan 2026 00:00:00 GMT</pubDate><comments>https://dcpl.bibliocommons.com/item/comment/915352123</comments><format>BK</format><subtitle>Classic All-day Recipes</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781454968184/MC.GIF&amp;client=davia&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Carla Bakes]]></title><description><![CDATA["Top Chef fan favorite Carla Hall returns to her first culinary love story and offers over 80 recipes for pancakes, biscuits, quick breads, cookies, pies, cakes, and beyond dazzling celebration desserts, perfected and personalized over the course of her remarkable career"-- Provided by publisher.]]></description><link>https://dcpl.bibliocommons.com/v2/record/S123C915342</link><guid isPermaLink="true">https://dcpl.bibliocommons.com/v2/record/S123C915342</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Hall, Carla]]></dc:creator><pubDate>Sat, 31 Jan 2026 00:00:00 GMT</pubDate><comments>https://dcpl.bibliocommons.com/item/comment/915342123</comments><format>BK</format><subtitle>Sweet, Savory, and From the Heart</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9780593837245/MC.GIF&amp;client=davia&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Eat Like A Sardinian]]></title><description><![CDATA["Healthy food never tasted so good, with this celebration of authentic Sardinian food by Italian cooking star and online sensation Francesco Mattana"--Publisher's description.]]></description><link>https://dcpl.bibliocommons.com/v2/record/S123C914990</link><guid isPermaLink="true">https://dcpl.bibliocommons.com/v2/record/S123C914990</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Mattana, Francesco]]></dc:creator><pubDate>Sat, 31 Jan 2026 00:00:00 GMT</pubDate><comments>https://dcpl.bibliocommons.com/item/comment/914990123</comments><format>BK</format><subtitle>Live to 100</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781761501128/MC.GIF&amp;client=davia&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Cooking the Borderlands]]></title><description><![CDATA["A culinary journey along the Mexican American border, telling the story of its intertwined cultures and communities with more than 100 vibrant, flavor-packed recipes from Top Chef star, Iron Chef Mexico finalist, and Tijuana-San Diego border kid Claudette Zepeda. The Mexican American border has been an inflamed political focal point within the US; at the same time, Mexican food has long been the most popular "ethnic" cuisine in America. A child of the border herself, Claudette Zepeda grew up in both California and Mexico and sees the border as a vibrant, vital, and unique cultural and culinary place. A gifted storyteller and chef, Claudette's recipes and ruminations humanize border culture through 100 accessible and beloved dishes. This is a story of a personal and culinary identity that formed betwixt two cultures, told through recipes, anecdotes, and an irreverent sense of humor. Borderlands details the Mexican dishes Claudette grew up eating and loves, their American counterparts, and how the fluidity and flexibility between the two nations shows us a way of being in the world. With her sophisticated, first-hand perspective of the Mexican American border, immigration, and the feet-in-many-worlds attitude of Border Kid culture, Claudette shines a human light on the imaginary line stretching from California through Texas and shows how vital this place is in American culture."-- Provided by publisher.]]></description><link>https://dcpl.bibliocommons.com/v2/record/S123C914986</link><guid isPermaLink="true">https://dcpl.bibliocommons.com/v2/record/S123C914986</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Zepeda, Claudette]]></dc:creator><pubDate>Sat, 31 Jan 2026 00:00:00 GMT</pubDate><comments>https://dcpl.bibliocommons.com/item/comment/914986123</comments><format>BK</format><subtitle>Spice and Smoke Between Mexico and the States</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9780593796139/MC.GIF&amp;client=davia&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[What I Made for Dinner]]></title><description><![CDATA[From the author of The Natural Mother of the Child, an exquisite memoir about an amateur home cook's hard and fast descent into an obsession with food celebrities, including Dessert Person Claire Saffitz, Smitten Kitchen's Deb Perelman, Pioneer Woman Ree Drummond, and Ina Garten, the Barefoot Contessa. When the pandemic sends Krys Malcolm Belc and his young children home to live their lives on laptops, he turns to internet chefs for comfort and inspiration. It begins with Stella Parks and her 46 YouTube videos in which she teaches viewers how to make classic, nostalgic American treats like Cheez-Its, Klondike Bars, and Texas sheet cake. But the recipes aren't enough--Belc needs to watch her showcase each ingredient, explain its importance, and weigh each item on a scale. His fixation on recipe videos, and the women who produce them, start to feel like the only thing that makes sense. Most of life has been put on pause, but food is the one thing that continues to change day to day, season to season. Belc captures the joy and pleasure of cooking for a large family, as well as the mundane reality and occasional frustrations that come with simply getting food on the table. In the midst of it all, he feels a spark of inspiration to carry a second baby, a decision that forces him to confront how he has used both the internet and cooking to cope and distract. Following a trans man whose life is largely structured by keeping the family household running, What I Made for Dinner asks the question we all might ask ourselves while elbow-deep in a roasting chicken: Is having the opportunity to cook meals for your family every day a blessing or a curse?]]></description><link>https://dcpl.bibliocommons.com/v2/record/S123C913539</link><guid isPermaLink="true">https://dcpl.bibliocommons.com/v2/record/S123C913539</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Malcolm Belc, Krys]]></dc:creator><pubDate>Sat, 31 Jan 2026 00:00:00 GMT</pubDate><comments>https://dcpl.bibliocommons.com/item/comment/913539123</comments><format>BK</format><subtitle>A Memoir</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781646223411/MC.GIF&amp;client=davia&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Nothing Matters ... but Delicious]]></title><description><![CDATA["Most of the fancy techniques you see at restaurants don't really matter.  Many tropes of fine-dining cookbook recipes -- the hyperspecificity, the rigidity of the recipes -- don't matter, either. You're more likely to make the recipe if it's infinitely less work (and you'll get the same results and have more fun). Nothing matters but delicious, and this book shows you exactly how it is done.  In Nothing Matters ... but Delicious, award-winning chef and restaurateur Greg Baxtrom invites you into his kitchen, sharing his honest and encouraging methods for crafting exquisite home-cooked dishes with minimal effort.  This is what a chef cooks when no one's watching: No-Big-Deal Roasted Beet Salad with Pickled Raspberries; An Ode to Popcorn and Its Many Variations; Nuts, but the Fun Kind; Heirloom Tomato Schnitzel; Garlicky Braised Chicken with Tostitos Salsa; Super-Crunch Pork Nugs with Blood Orange Sweet and Sour Sauce; Sad Cookie for One.  Throughout the book, you'll find insightful anecdotes and chef's notes, and you will glean a new way of understanding kitchen processes and flavor combinations.  So release your need for perfect techniques and complicated plating.  Rich and informative, candid and irreverent, Nothing Matters...but Delicious will free you to rediscover the joy of cooking by letting go of traditional rules in the kitchen...and out of if." -- Inside cover.]]></description><link>https://dcpl.bibliocommons.com/v2/record/S123C913951</link><guid isPermaLink="true">https://dcpl.bibliocommons.com/v2/record/S123C913951</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Baxtrom, Greg]]></dc:creator><pubDate>Sat, 31 Jan 2026 00:00:00 GMT</pubDate><comments>https://dcpl.bibliocommons.com/item/comment/913951123</comments><format>BK</format><subtitle>A Radically Honest Cookbook</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781984863560/MC.GIF&amp;client=davia&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Pizza Practice]]></title><description><![CDATA[A cookbook by Tara Jensen focusing on the preparation of pizza dough and related baked goods. The volume presents a range of recipes and techniques for making pizza, pita, and focaccia, along with guidance on ingredients, equipment, and baking methods, including home ovens and outdoor heat sources. Step-by-step instructions, photographs, and illustrated layouts support a variety of skill levels. Additional sections include recipes for sauces, accompaniments, and desserts.]]></description><link>https://dcpl.bibliocommons.com/v2/record/S123C913968</link><guid isPermaLink="true">https://dcpl.bibliocommons.com/v2/record/S123C913968</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Jensen, Tara]]></dc:creator><pubDate>Sat, 31 Jan 2026 00:00:00 GMT</pubDate><comments>https://dcpl.bibliocommons.com/item/comment/913968123</comments><format>BK</format><subtitle>Doughs, Techniques + Toppings</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781797230832/MC.GIF&amp;client=davia&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Spanglish]]></title><description><![CDATA["Growing up, Monti Carlo felt like she was perpetually bridging the gap between worlds -- one foot on her home island of Puerto Rico, and the other in the heart of Houston, Texas. In the space between, as a self-taught chef and eventual TV host and James Beard Foundation advisor, she's carved out a cuisine all her own, one that's a testament to a life spent bridging two cultures. It's a mosaic of borrowed words and flavors, a reflection of the bittersweet beauty of connecting two very different ways of life. It's pure Spanglish. Within these pages, Monti shares the dishes embodying that journey: continental American classics created with the bold flavors of Puerto Rico, a taste of two worlds merging on the same plate. There's comfort food like her elementary school's soupy chili with her Abuela Dora's sweet and savory picadillo, golden bacalaíto-battered onion rings, and tangy tamarind roast chicken. There are nostalgia-laced Puerto Rican breakfasts like hearty sorullo waffles with pique honey and pastries like cinnamon rolls constructed with pillowy mallorca dough. There are not-so-traditional sides like floral hibiscus baked beans and crispy coconut rice. And there's delectable, subtly sweet desserts like morir soñando no-bake cheesecake and passion fruit-curd stuffed mini cakes. There's also a glossary of traditional Puerto Rican ingredients and where to source them, as well as recipes for traditional Puerto Rican bases like sofrito, sazón, and recaito. With flavor and heart, this cookbook is more than just recipes. It's a beautifully written reflection on Boricua identity and a testament to the healing power of food." -- Provided by publisher.]]></description><link>https://dcpl.bibliocommons.com/v2/record/S123C912587</link><guid isPermaLink="true">https://dcpl.bibliocommons.com/v2/record/S123C912587</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Carlo, Monti]]></dc:creator><pubDate>Sat, 31 Jan 2026 00:00:00 GMT</pubDate><comments>https://dcpl.bibliocommons.com/item/comment/912587123</comments><format>BK</format><subtitle>Recipes &amp; Stories</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781668022184/MC.GIF&amp;client=davia&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[The Secret History of French Cooking]]></title><description><![CDATA["This deeply researched cultural and culinary history tells the story of a group of French chefs who, in the late 1960s and 70s revolutionized food culture, first at home and then, quickly, abroad, especially in the United States. The very idea of chef as creator can be traced back to these legends of la nouvelle cuisine: Paul Bocuse, Michel Guerard, and the Troisgros brothers"-- Provided by publisher.]]></description><link>https://dcpl.bibliocommons.com/v2/record/S123C913517</link><guid isPermaLink="true">https://dcpl.bibliocommons.com/v2/record/S123C913517</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Barr, Luke]]></dc:creator><pubDate>Sat, 31 Jan 2026 00:00:00 GMT</pubDate><comments>https://dcpl.bibliocommons.com/item/comment/913517123</comments><format>BK</format><subtitle>The Outlaw Chefs Who Made Food Modern</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781524744731/MC.GIF&amp;client=davia&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Of Course It's Good!]]></title><description><![CDATA["None of the Nonsense, All of the Flavor. Prepare delicious meals with this no-frills, all-flavor recipe collection from Jessica Secrest, the wildly popular home chef known for her hostile humor and affordable recipes. Her long-awaited debut cookbook has an array of mouthwatering meals that focus on low-effort ingredients and techniques―think pre-shredded cheese, tater tots galore, and your handy-dandy slow cooker―so you’ll have an endless source of recipes to feed your family without wasting time or money. "-- Amazon.com.]]></description><link>https://dcpl.bibliocommons.com/v2/record/S123C913414</link><guid isPermaLink="true">https://dcpl.bibliocommons.com/v2/record/S123C913414</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Secrest, Jessica]]></dc:creator><pubDate>Sat, 31 Jan 2026 00:00:00 GMT</pubDate><comments>https://dcpl.bibliocommons.com/item/comment/913414123</comments><format>BK</format><subtitle>Aggressively Delicious Meals Anyone Can Make and Everyone Will Love</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9798890033970/MC.GIF&amp;client=davia&amp;type=xw12&amp;oclc=</image_url></item></channel></rss>