<?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[subject results for "Cooking, American."]]></title><description><![CDATA[subject results for "Cooking, American."]]></description><link>https://gateway.bibliocommons.com/v2/libraries/mpl/rss/search?query=%22Cooking%2C%20American.%22&amp;searchType=subject&amp;origin=core-catalog-explore&amp;view=grouped</link><generator>RSS for Node</generator><lastBuildDate>Wed, 11 Mar 2026 22:31:58 GMT</lastBuildDate><item><title><![CDATA[My America]]></title><description><![CDATA["Featuring more than 125 recipes, [this book] is a celebration of the food of the African Diaspora, as handed down through Onwuachi’s own family history, spanning Nigeria to the Caribbean, the South to the Bronx, and beyond. From Nigerian Jollof, Puerto Rican Red Bean Sofrito, and Trinidadian Channa (Chickpea) Curry to Jambalaya, Baby Back Ribs, and Red Velvet Cake, these are global home recipes that represent the best of the patchwork that is American cuisine. Interwoven throughout the book are stories of Onwuachi’s travels, illuminating the connections between food and place, and food and culture. The result is a deeply personal tribute to the food of “a land that belongs to you and yours and to me and mine”"--]]></description><link>https://mpl.bibliocommons.com/v2/record/S75C8392598</link><guid isPermaLink="true">https://mpl.bibliocommons.com/v2/record/S75C8392598</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Onwuachi, Kwame]]></dc:creator><pubDate>Mon, 31 Jan 2022 00:00:00 GMT</pubDate><comments>https://mpl.bibliocommons.com/item/comment/8392598075</comments><format>BK</format><subtitle>Recipes From A Young Black Chef</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9780525659600/MC.GIF&amp;client=notsobplp&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[The Big, Fun Kids Cookbook]]></title><description><![CDATA[Gives young food lovers everything they need to succeed in the kitchen. Each recipe is totally foolproof and easy to follow, with color photos and tips to help beginners get excited about cooking. The book includes recipes for breakfast, lunch, dinner, snacks and dessert -- all from the trusted chefs in Food Network’s test kitchen.]]></description><link>https://mpl.bibliocommons.com/v2/record/S75C7994824</link><guid isPermaLink="true">https://mpl.bibliocommons.com/v2/record/S75C7994824</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><pubDate>Fri, 31 Jan 2020 00:00:00 GMT</pubDate><comments>https://mpl.bibliocommons.com/item/comment/7994824075</comments><format>BK</format><subtitle></subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781950785049/MC.GIF&amp;client=notsobplp&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Lord Honey]]></title><description><![CDATA["'Honey, if cookin' is a chore, then you ain't been doin' it right.' --author and Lord Honey chef Jason Smith From Kentucky 'Nanners Foster Waffles to 'Lasses-Glazed Carrots to Sweet Tea and Bourbon Fried Chicken, celebrate the art of 'Country Bling' cooking with recipes that will have you digging out the cast-iron skillet and running to the store for some butter. Complete with colorful descriptions, accessible ingredients, simple directions, and helpful tips, this book will teach you everything you need to know about cooking with love. Kentucky born and bred, Lord Honey Chef Jason Smith honors his roots and, at the same time, refashions cherished classics. Enjoy beloved Southern traditions and odes to the homespun dishes always perfect just the way Granny did it but with a twist. Some of these recipes have won awards, and others haven't made it to the competition yet, but all of them are just right for a sit-down with family and friends." --]]></description><link>https://mpl.bibliocommons.com/v2/record/S75C8658055</link><guid isPermaLink="true">https://mpl.bibliocommons.com/v2/record/S75C8658055</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Smith, Jason]]></dc:creator><pubDate>Tue, 31 Jan 2023 00:00:00 GMT</pubDate><comments>https://mpl.bibliocommons.com/item/comment/8658055075</comments><format>BK</format><subtitle>Traditional Southern Recipes With A Country Bling Twist</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781455626984/MC.GIF&amp;client=notsobplp&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Cook's Illustrated]]></title><link>https://mpl.bibliocommons.com/v2/record/S75C6171622</link><guid isPermaLink="true">https://mpl.bibliocommons.com/v2/record/S75C6171622</guid><category><![CDATA[MAG]]></category><category><![CDATA[eng]]></category><pubDate>Fri, 31 Jan 1992 00:00:00 GMT</pubDate><comments>https://mpl.bibliocommons.com/item/comment/6171622075</comments><format>MAG</format><subtitle></subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=&amp;issn=10682821/MC.GIF&amp;client=notsobplp&amp;type=xw12&amp;oclc=&amp;upc=</image_url></item><item><title><![CDATA[Christopher Kimball's Milk Street Kitchen]]></title><link>https://mpl.bibliocommons.com/v2/record/S75C6376273</link><guid isPermaLink="true">https://mpl.bibliocommons.com/v2/record/S75C6376273</guid><category><![CDATA[MAG]]></category><category><![CDATA[eng]]></category><pubDate>Invalid Date</pubDate><comments>https://mpl.bibliocommons.com/item/comment/6376273075</comments><format>MAG</format><subtitle></subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=&amp;issn=24737305/MC.GIF&amp;client=notsobplp&amp;type=xw12&amp;oclc=&amp;upc=</image_url></item><item><title><![CDATA[Let's Party]]></title><description><![CDATA["In his second cookbook, a New York Times bestselling author dishes out more than 100 of his larger-than-life recipes, organized into 16 distinct dinner parties designed to take the guesswork out of what to serve when and what goes with what"--]]></description><link>https://mpl.bibliocommons.com/v2/record/S75C9565121</link><guid isPermaLink="true">https://mpl.bibliocommons.com/v2/record/S75C9565121</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Pelosi, Dan]]></dc:creator><pubDate>Fri, 31 Jan 2025 00:00:00 GMT</pubDate><comments>https://mpl.bibliocommons.com/item/comment/9565121075</comments><format>BK</format><subtitle>Recipes and Menus for Celebrating Every Day</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781454956785/MC.GIF&amp;client=notsobplp&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[The Rise]]></title><description><![CDATA["It is long past time to recognize Black excellence in the culinary world the same way it has been celebrated in the worlds of music, sports, literature, film, and the arts. Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food. Now, in The Rise, chef, author, and television star Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today. Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes in honor of dozens of top chefs, writers, and activists--with stories exploring their creativity and influence"--]]></description><link>https://mpl.bibliocommons.com/v2/record/S75C8085438</link><guid isPermaLink="true">https://mpl.bibliocommons.com/v2/record/S75C8085438</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Samuelsson, Marcus]]></dc:creator><pubDate>Fri, 31 Jan 2020 00:00:00 GMT</pubDate><comments>https://mpl.bibliocommons.com/item/comment/8085438075</comments><format>BK</format><subtitle>Black Cooks and the Soul of American Food</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9780316480680/MC.GIF&amp;client=notsobplp&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[The Cooking Gene]]></title><description><![CDATA["A memoir of Southern cuisine and food culture that traces the paths of the author's ancestors (black and white) through the crucible of slavery to show its effects on our food today"--]]></description><link>https://mpl.bibliocommons.com/v2/record/S75C7654411</link><guid isPermaLink="true">https://mpl.bibliocommons.com/v2/record/S75C7654411</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Twitty, Michael]]></dc:creator><pubDate>Tue, 31 Jan 2017 00:00:00 GMT</pubDate><comments>https://mpl.bibliocommons.com/item/comment/7654411075</comments><format>BK</format><subtitle>A Journey Through African American Culinary History in the Old South</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9780062379290/MC.GIF&amp;client=notsobplp&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[A Feather and A Fork]]></title><description><![CDATA["Chef Crystal Wahpepah has used her growing platform to tell the little-known history of Oakland's tight-knit Native American communities, which were relocated from reservations across the country to the San Francisco Bay area in the 1950s. Crystal's powerful message to reconnect to our foodways and transform generational trauma into strength as well as her healing dishes have been seen on Food Network's Chopped and Beating Bobby Flay. The rise of corporate agriculture around the world relies on singular and often genetically modified monocultures plus lots of chemicals and soil additives to produce massive crop yields. And while this approach may economically make sense on paper to feed multitudes at the lowest price point possible, it has harmed our physical health, emotional well-being, and the very creation that supports life. This truth applies not just to Indigenous people, who have been harmed by the federal commodified foods program, but to all of us who have come to rely on cheap and easy processed foods to feed our families. We no longer get the nutrients we need from our food and spend lots of money on supplementing our diets. We develop chronic diseases that can be avoided and even cured through eating habits. Eat with the seasons, cure your disconnection with the land, and cook colorful, delicious food rooted in the oldest traditions including: Three Sisters Veggie Bowls; Sweet Blue Cornbread with Huckleberry Compote; Indigenous Popcorn Balls with Edible Flowers; Strawberry-Sumac Salad with Maple-Sage Vinaigrette; Bison Roast with Chokeberry Rub; Smoked Salmon Dip with Red Chilies and Chips; Acorn Muffins, and much more. A Feather and a Fork includes 125 recipes developed in collaboration with ethnobotanist and food sovereignty advocate Linda Black Elk to explore the environmental, spiritual, physical, and social benefits of each dish as well as raise awareness of and support for indigenous food producers who are preserving heirloom foods and traditions"-- Provided by publisher.]]></description><link>https://mpl.bibliocommons.com/v2/record/S75C9636877</link><guid isPermaLink="true">https://mpl.bibliocommons.com/v2/record/S75C9636877</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Wahpepah, Crystal]]></dc:creator><pubDate>Sat, 31 Jan 2026 00:00:00 GMT</pubDate><comments>https://mpl.bibliocommons.com/item/comment/9636877075</comments><format>BK</format><subtitle></subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9780593736036/MC.GIF&amp;client=notsobplp&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Cooking for the Culture]]></title><description><![CDATA[Toya Boudy's father grew up in the Magnolia projects of New Orleans; her mother shared a tight space with five siblings uptown. They worked hard, rotated shifts, and found time to make meals from scratch for the family. In Cooking for the Culture, Boudy shares these recipes, many of which are deeply rooted in the proud Black traditions that shaped her hometown. Driving the cookbook are her personal stories: from struggling in school to having a baby at sixteen, from her growing confidence in the kitchen to her appearances on Food Network. The cookbook opens with Sweet Cream Farina, prepared at the crack of dawn for girls in freshly ironed clothes--being neat and pressed was important. Boudy recounts making cookies from her commodity box peanut butter; explains the know-how behind Smothered Chicken, Jambalaya, and Red Gravy; and shares her original television competition recipes. The result is a deeply personal and unique cookbook.]]></description><link>https://mpl.bibliocommons.com/v2/record/S75C8447248</link><guid isPermaLink="true">https://mpl.bibliocommons.com/v2/record/S75C8447248</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Boudy, Toya]]></dc:creator><pubDate>Tue, 31 Jan 2023 00:00:00 GMT</pubDate><comments>https://mpl.bibliocommons.com/item/comment/8447248075</comments><format>BK</format><subtitle>Recipes and Stories From the Streets of New Orleans to the Table</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781682687451/MC.GIF&amp;client=notsobplp&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[From Crook to Cook]]></title><description><![CDATA["Delivering 50 recipes straight from his own collection, Snoop's cookbook features OG staples like Baked Mac & Cheese and Fried Bologna Sandwiches with Chips, and new takes on classic weeknight faves like Soft Flour Tacos and Easy Orange Chicken. And it don't stop...Snoop's giving a taste of the high life with remixes on upper echelon fare such as Lobster Thermidor and Filet Mignon. But we gotta keep it G with those favorite munchies too, ya know? From chewy Starbursts to those glorious Frito BBQ Twists, you should have an arsenal of snacks that'll satisfy. And of course, no party is complete without that Gin and Juice and other platinum ways to entertain. The Doggfather's got you covered - complete with epic stories and behind-the-scenes photos that brings this masterpiece to life"--]]></description><link>https://mpl.bibliocommons.com/v2/record/S75C7154433</link><guid isPermaLink="true">https://mpl.bibliocommons.com/v2/record/S75C7154433</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Snoop Dogg]]></dc:creator><pubDate>Wed, 31 Jan 2018 00:00:00 GMT</pubDate><comments>https://mpl.bibliocommons.com/item/comment/7154433075</comments><format>BK</format><subtitle></subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781452179612/MC.GIF&amp;client=notsobplp&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[ChopChop]]></title><description><![CDATA[Simple, healthy, delicious dishes for children and parents to make together.]]></description><link>https://mpl.bibliocommons.com/v2/record/S75C4560412</link><guid isPermaLink="true">https://mpl.bibliocommons.com/v2/record/S75C4560412</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Sampson, Sally]]></dc:creator><pubDate>Thu, 31 Jan 2013 00:00:00 GMT</pubDate><comments>https://mpl.bibliocommons.com/item/comment/4560412075</comments><format>BK</format><subtitle>The Kids&apos; Guide to Cooking Real Food With your Family</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781451685879/MC.GIF&amp;client=notsobplp&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[I Dream of Dinner (so You Don't Have To)]]></title><description><![CDATA["150 fast and flexible recipes to use what you have and make what you want, from New York Times contributor Ali Slagle. With minimal ingredients and maximum joy in mind, Ali Slagle's no-nonsense, completely delicious recipes are ideal for dinner tonight--and every single night. Like she does with her instantly beloved recipes in the New York Times, Ali combines readily available, inexpensive ingredients in clever, uncomplicated ways for meals that spark everyday magic. Maybe it's Fish & Chips Tacos tonight, a bowl of Olive Oil-Braised Chickpeas tomorrow, and Farro Carbonara forever and ever. All come together with fewer than eight ingredients and forty-five minutes, using one or two pots and pans. Half the recipes are plant-based, too. Organized by main ingredients like eggs, noodles, beans, and chicken, chapters include quick tricks for riffable cooking methods and flavor combinations so that dinner bends to your life, not the other way around (no meal-planning required!). Whether in need of comfort and calm, fire and fun--directions to cling to, or the inspiration to wing it--I Dream of Dinner (so You Don't Have To) is the only phone-a-friend you need. That's because Ali, a home cook turned recipe developer, guides with a reassuring calm, puckish curiosity, and desire for everyone, everywhere, to make great food--and fast. (Phew!)"--]]></description><link>https://mpl.bibliocommons.com/v2/record/S75C8399881</link><guid isPermaLink="true">https://mpl.bibliocommons.com/v2/record/S75C8399881</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Slagle, Ali]]></dc:creator><pubDate>Mon, 31 Jan 2022 00:00:00 GMT</pubDate><comments>https://mpl.bibliocommons.com/item/comment/8399881075</comments><format>BK</format><subtitle>Low-effort, High-reward Recipes</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9780593232514/MC.GIF&amp;client=notsobplp&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[An Everlasting Meal]]></title><link>https://mpl.bibliocommons.com/v2/record/S75C1748128</link><guid isPermaLink="true">https://mpl.bibliocommons.com/v2/record/S75C1748128</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Adler, Tamar]]></dc:creator><pubDate>Mon, 31 Jan 2011 00:00:00 GMT</pubDate><comments>https://mpl.bibliocommons.com/item/comment/1748128075</comments><format>BK</format><subtitle>Cooking With Economy and Grace</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781439181874/MC.GIF&amp;client=notsobplp&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[I Dream of Dinner (so You Don't Have To)]]></title><description><![CDATA["150 fast and flexible recipes to use what you have and make what you want, from New York Times contributor Ali Slagle. With minimal ingredients and maximum joy in mind, Ali Slagle's no-nonsense, completely delicious recipes are ideal for dinner tonight--and every single night. Like she does with her instantly beloved recipes in the New York Times, Ali combines readily available, inexpensive ingredients in clever, uncomplicated ways for meals that spark everyday magic. Maybe it's Fish & Chips Tacos tonight, a bowl of Olive Oil-Braised Chickpeas tomorrow, and Farro Carbonara forever and ever. All come together with fewer than eight ingredients and forty-five minutes, using one or two pots and pans. Half the recipes are plant-based, too. Organized by main ingredients like eggs, noodles, beans, and chicken, chapters include quick tricks for riffable cooking methods and flavor combinations so that dinner bends to your life, not the other way around (no meal-planning required!). Whether in need of comfort and calm, fire and fun--directions to cling to, or the inspiration to wing it--I Dream of Dinner (so You Don't Have To) is the only phone-a-friend you need. That's because Ali, a home cook turned recipe developer, guides with a reassuring calm, puckish curiosity, and desire for everyone, everywhere, to make great food--and fast. (Phew!)"--]]></description><link>https://mpl.bibliocommons.com/v2/record/S75C8412635</link><guid isPermaLink="true">https://mpl.bibliocommons.com/v2/record/S75C8412635</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Slagle, Ali]]></dc:creator><pubDate>Mon, 31 Jan 2022 00:00:00 GMT</pubDate><comments>https://mpl.bibliocommons.com/item/comment/8412635075</comments><format>BK</format><subtitle>Low-effort, High-reward Recipes</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9780593232514/MC.GIF&amp;client=notsobplp&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[From Crook to Cook]]></title><description><![CDATA[<strong>#1 <i>NEW YORK TIMES </i>BESTSELLER <li> More than 1.5 million copies sold!<br>Looking for cookbooks with a little more personality? Welcome to tha Boss Dogg's Kitchen.</strong><br>The first cookbook and recipe book from Tha Dogg, <i>From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen</i>. You've seen Snoop Dogg work his culinary magic on VH1's Emmy-nominated <i>Martha and Snoop's Potluck Dinner Party</i>, and now Tha Dogg's up in your kitchen ... with his first cookbook.<br>A great gift for any Snoop fan or food lover, this book delivers 50 recipes straight from Snoop's own collection: Snoop's cookbook features OG soul food cookbook staples like:<li>Baked Mac & Cheese</li><li>Fried Bologna Sandwiches with Chips</li><li>Shrimp Po' Boy</li>Plus new takes on classic weeknight faves like Soft Flour Tacos and Easy Orange Chicken.<br>And it don't stop ... Snoop's giving a taste of the high life with remixes on upper echelon fare such as Lobster Thermidor and Filet Mignon. But we gotta keep it G with those favorite munchies too, ya know? From chewy Starbursts to those glorious Frito BBQ Twists, you should have an arsenal of snacks that'll satisfy. And of course, no party is complete without that Gin and Juice and other platinum ways to entertain.<br>CELEBRITY COOKBOOKS: If you're a fan of celebrity books and cookbooks such as <i>Bob's Burgers</i>, <i>Magnolia Table Cookbook</i>, <i>Margaritaville</i> cookbook, <i>Thug Kitchen</i> cookbook, or the Gilmore Girls <i>Eat Like a Gilmore</i>, the Snoop Dogg cookbook has got you covered—complete with epic stories and behind-the-scenes photos that bring his masterpieces to life.<br>SOUL FOOD DONE RIGHT: One thing for sure, two things for certain: A Dogg's Gotta Eat. And Tha Boss Dogg is gonna show you how. These recipes are Snoop's personal hits, straight outta his kitchen and never before shared.<br>An entertainment industry mogul, <strong>Snoop Dogg</strong> has reigned for nearly three decades as an unparalleled force, consistently raising the bar as a globally recognized innovator. Snoop is a multi-platinum rapper, singer, songwriter, actor, record producer, DJ, media personality, businessman, and icon.<br>Over the course of his storied music career, Snoop has released 21 studio albums, sold more than 40 million albums worldwide, reached #1 countless times on Billboard charts internationally, and received 20 Grammy Award nominations.<br>Snoop has long been involved in many endeavors, including tech, entertainment, lifestyle, global consumer brands, and cannabis industries.]]></description><link>https://mpl.bibliocommons.com/v2/record/S980C4336424</link><guid isPermaLink="true">https://mpl.bibliocommons.com/v2/record/S980C4336424</guid><category><![CDATA[EBOOK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Dogg, Snoop, Ford, Ryan]]></dc:creator><pubDate>Wed, 31 Jan 2018 00:00:00 GMT</pubDate><comments>https://mpl.bibliocommons.com/item/comment/4336424980</comments><format>EBOOK</format><subtitle>Platinum Recipes from Tha Boss Dogg&apos;s Kitchen</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781452180861/MC.GIF&amp;client=notsobplp&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Chinese-American Barbecue]]></title><description><![CDATA["From the most celebrated female pitmaster in the world, Chinese-American Barbecue is the first cookbook devoted to smoke-cooked foods from one of the world's greatest cuisines"-- Provided by publisher.]]></description><link>https://mpl.bibliocommons.com/v2/record/S75C9648741</link><guid isPermaLink="true">https://mpl.bibliocommons.com/v2/record/S75C9648741</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Yee, Winnie]]></dc:creator><pubDate>Sat, 31 Jan 2026 00:00:00 GMT</pubDate><comments>https://mpl.bibliocommons.com/item/comment/9648741075</comments><format>BK</format><subtitle>Big-flavor Asian BBQ From the Smoke Queen</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781577155959/MC.GIF&amp;client=notsobplp&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://mpl.bibliocommons.com/v2/record/S75C9648742</link><guid isPermaLink="true">https://mpl.bibliocommons.com/v2/record/S75C9648742</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://mpl.bibliocommons.com/item/comment/9648742075</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=notsobplp&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[The Pioneer Woman Cooks]]></title><description><![CDATA[This is a book of everybody's tried-and-true Ree favorites, but re-examined, re-worked, and made even more perfect than the original, so that Ree's millions of fans (and their families) can share in the delicious results! Ree focuses on her can't-live-without dishes--those classic favorites that families turn to, week in and week out, no matter the era or generation--and including many dishes that are destined to be classics for years to come. Whether you're just starting out as a home cook or you're already a seasoned pro at feeding a family, you'll love this one stop shop for all the recipes Ree and her family have loved most for the past twenty-five years, made even better this time around. Because if a recipe is worthy of repeating, it's worthy of perfecting. To take away the guesswork, Ree presents all her recipes with step-by-step photos, her signature style from day one. There are also useful tips and tricks for home cooks who are looking to streamline their meal-prep efforts and revolutionize the time they spend in the kitchen, including Ree's failsafe tips for getting ahead. With all your very favorite tried-and-true recipes in one spot, figuring out your next meal has never been so easy. If there's ever been a cookbook Ree considers her recipe bible ... this is the one!]]></description><link>https://mpl.bibliocommons.com/v2/record/S75C9602998</link><guid isPermaLink="true">https://mpl.bibliocommons.com/v2/record/S75C9602998</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Drummond, Ree]]></dc:creator><pubDate>Fri, 31 Jan 2025 00:00:00 GMT</pubDate><comments>https://mpl.bibliocommons.com/item/comment/9602998075</comments><format>BK</format><subtitle>The Essential Recipes : 120 Greatest Hits, New Twists, and Perfected Classics</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9780063276635/MC.GIF&amp;client=notsobplp&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[American Soul]]></title><description><![CDATA["In this historical narrative -- complemented by 50 mouthwatering recipes -- Anela Malik takes readers on an illuminating deep dive into the Black roots of American cuisine. Uncovering the rich, indelible, and often unrecognized contributions of Black culture in shaping the footprint of some of America's most iconic food traditions, American Soul explores more than 300 years of culinary history, from enslavement to modern-day dining trends, with nuance and empathy. Featuring reflections and recipes from dozens of Black chefs, restaurateurs, historians, and luminaries, this beautifully illustrated volume explores West African contributions to American cuisine, how Black food folks fueled the civil rights movement, Black veganism, the rise of Black food festivals in the United States today, and so much more. Throughout this eye-opening exploration, you'll find delicious recipes such as: Southern Skillet Cornbread; Son of a Gun Stew; Pickled Watermelon Rinds; Benjamin "BJ" Dennis's Chicken Purloo; Jerome Grant's Jerk Pork Lumpia; Cheryl Day's Blackberry Cobbler. This captivating and profound reflection on the Black diaspora of American cuisine will leave you hungry for more" --]]></description><link>https://mpl.bibliocommons.com/v2/record/S75C9640077</link><guid isPermaLink="true">https://mpl.bibliocommons.com/v2/record/S75C9640077</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Malik, Anela]]></dc:creator><pubDate>Fri, 31 Jan 2025 00:00:00 GMT</pubDate><comments>https://mpl.bibliocommons.com/item/comment/9640077075</comments><format>BK</format><subtitle>The Black History of Food in the United States</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781426222405/MC.GIF&amp;client=notsobplp&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Bitter & Sweet]]></title><description><![CDATA["Bitter & Sweet is an elegantly designed cookbook featuring 75 mouthwatering recipes from Omid Roustaei, the Caspian Chef. Infused with moving stories, useful cooking tips, and gorgeous photographs, Bitter & Sweet teaches readers to experiment not only with Iranian dishes but also with the many cuisines and techniques that Omid has explored throughout his career. His welcoming prose and down-to-earth methods are sure to engage both practiced hands and total newcomers to the kitchen"--]]></description><link>https://mpl.bibliocommons.com/v2/record/S75C9051913</link><guid isPermaLink="true">https://mpl.bibliocommons.com/v2/record/S75C9051913</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Roustaei, Omid]]></dc:creator><pubDate>Fri, 31 Jan 2025 00:00:00 GMT</pubDate><comments>https://mpl.bibliocommons.com/item/comment/9051913075</comments><format>BK</format><subtitle>Global Flavors From An Iranian-American Kitchen</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9798886741834/MC.GIF&amp;client=notsobplp&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Recipes From the American South]]></title><description><![CDATA[A home cook's guide to one of America's most diverse--and delicious--cuisines, from James Beard Award-winning author and culinary historian Michael W. Twitty. In the introduction to this groundbreaking recipe collection, acclaimed historian Michael W. Twitty declares, 'No one state or area can give you the breadth of the Southern story or fully set the Southern table.' To answer this, Recipes from the American South journeys from the Louisiana Bayou to the Chesapeake Bay, showcasing more than 260 of the region's most beloved dishes. Across more than 400 pages, Twitty explores the broad culinary sweep that Southern history and its many cultures represent. Recipes for breads and biscuits, mains and sides, stews, sauces, and sweets feature insightful headnotes and clear, step-by-step instructions. Home cooks will discover both iconic dishes and lesser-known specialties: Chicken and Dumplings, She-crab Soup, Red Eye Gravy, Benne Seed Wafers, Hummingbird Cake, and Mint Juleps appear alongside Shrimp Pilau, Chorizo Dirty Rice, Sumac Lemonade, and Cajun Pig's Ears Pastry. A masterful storyteller, Twitty enriches his extensive recipe collection with lyrical, deeply researched essays that celebrate the region's "multicultural gumbo" of influences from immigrants from across the globe.  --from Amazon.]]></description><link>https://mpl.bibliocommons.com/v2/record/S75C9616268</link><guid isPermaLink="true">https://mpl.bibliocommons.com/v2/record/S75C9616268</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Twitty, Michael W.]]></dc:creator><pubDate>Fri, 31 Jan 2025 00:00:00 GMT</pubDate><comments>https://mpl.bibliocommons.com/item/comment/9616268075</comments><format>BK</format><subtitle></subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781837290871/MC.GIF&amp;client=notsobplp&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Southern Cooking, Global Flavors]]></title><description><![CDATA[Connecting people to the great potential of Southern cuisine in today's global culture, a celebrated chef offers more than one hundred recipes that reimagine the iconic dishes of the American South with international flavors.]]></description><link>https://mpl.bibliocommons.com/v2/record/S75C8448810</link><guid isPermaLink="true">https://mpl.bibliocommons.com/v2/record/S75C8448810</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Gilbert, Kenny]]></dc:creator><pubDate>Tue, 31 Jan 2023 00:00:00 GMT</pubDate><comments>https://mpl.bibliocommons.com/item/comment/8448810075</comments><format>BK</format><subtitle></subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9780847899258/MC.GIF&amp;client=notsobplp&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Gatherings]]></title><description><![CDATA[The cooks of America's Test Kitchen share how they entertain at home, with 140 recipes from simple to showstopping and airtight planning strategies .]]></description><link>https://mpl.bibliocommons.com/v2/record/S75C8696200</link><guid isPermaLink="true">https://mpl.bibliocommons.com/v2/record/S75C8696200</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><pubDate>Tue, 31 Jan 2023 00:00:00 GMT</pubDate><comments>https://mpl.bibliocommons.com/item/comment/8696200075</comments><format>BK</format><subtitle>Casual-fancy Meals to Share</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781954210141/MC.GIF&amp;client=notsobplp&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Gullah Geechee Home Cooking]]></title><description><![CDATA["The first major Gullah Geechee cookbook from "the matriarch of Edisto Island," who provides delicious recipes and the history of an overlooked American community. The history of the Gullah and Geechee people stretches back centuries, when enslaved members of this community were historically isolated from the rest of the South because of their location on the Sea Islands of coastal South Carolina and Georgia. Today, this Lowcountry community represents the most direct living link to the traditional culture, language, and foodways of their West African ancestors."--Amazon.]]></description><link>https://mpl.bibliocommons.com/v2/record/S75C8251116</link><guid isPermaLink="true">https://mpl.bibliocommons.com/v2/record/S75C8251116</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Meggett, Emily]]></dc:creator><pubDate>Mon, 31 Jan 2022 00:00:00 GMT</pubDate><comments>https://mpl.bibliocommons.com/item/comment/8251116075</comments><format>BK</format><subtitle>Recipes From the Matriarch of Edisto Island</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781419758782/MC.GIF&amp;client=notsobplp&amp;type=xw12&amp;oclc=</image_url></item></channel></rss>