MU Libraries New Books: Home economics

About the new book list

5/15/2013

The RSS feeds for the new books list is updated every Wednesday and contains a list of books added to the Ellis Library collection for the last six weeks. The titles are grouped by call number classification, and are listed by week and alphabetically by title.

Books for the most recent weeks are currently on the New Books Shelves inside the north entrance of Ellis Library. They can be checked out.

American tuna : the rise and fall of an improbable food / Andrew F. Smith. (5/15/2013)

5/15/2013

Call #: TX385 .S65 2012

The Oxford encyclopedia of food and drink in America / editor in chief, Andrew F. Smith. (5/1/2013)

5/1/2013

Call #: TX349 .E45 2013

Lemon : a global history / Toby Sonneman. (4/24/2013)

4/24/2013

Call #: TX558.L5 S66 2012

I'm just here for the food : food + heat = cooking / Alton Brown. (4/17/2013)

4/17/2013

View title at
Amazon.com

Amazon.com Review

Alton Brown, host of Food Network's Good Eats, is not your typical TV cook. Equal parts Jacques Pépin and Mr. Science, with a dash of MacGyver, Brown goes to great lengths to get the most out of his ingredients and tools to discover the right cooking method for the dish at hand. With his debut cookbook, I'm Just Here for the Food, Brown explores the foundation of cooking: heat. From searing and roasting to braising, frying, and boiling, he covers the spectrum of cooking techniques, stopping along the way to explain the science behind it all, often adding a pun and recipe or two (usually combined, as with Miller Thyme Trout).

I'm Just Here for the Food is chock-full of information, but Brown teaches the science of cooking with a soft touch, adding humor even to the book's illustrations--his channeling of the conveyer belt episode of I Love Lucy to explain heat convection is a hoot. The techniques are thoroughly explained, and Brown also frequently adds how to augment the cooking to get optimal results, including a tip on modifying a grill with a hair dryer for more heat combustion. But what about the food? Brown sticks largely to the traditional, from roast turkey to braised chicken piccata, though he does throw a curveball or two, such as Bar-B-Fu (marinated, barbecued tofu). And you'll quickly be a convert of his French method of scrambling eggs via a specially rigged double boiler--the resulting dish is soft, succulent, and lovely. But more than just a recipe book, I'm Just Here for the Food is a fascinating, delightful tour de force about the love of food and the joy of discovery. --Agen Schmitz

Call #: TX651 .B728 2002

A theory of grocery shopping : food, choice and conflict / Shelley L. Koch. (4/10/2013)

4/10/2013

Call #: TX356 .K634 2012

The Escoffier cook book a guide to the fine art of cookery, by A. Escoffier. (4/3/2013)

4/3/2013

Call #: TX719 .E832 1941

International Cuisine and Food Production Management / Chef Parvinder S. Bali. (3/27/2013)

3/27/2013

View title at
Amazon.com

Call #: TX911.3.M27 .I524 2012