The Vermont Country Store Cookbook: Recipes, History, and Lore from the Classic American General Store

VermontThe Vermont Country Store Cookbook captures both the essence of the iconic store and the soul of the Vermont way of life: a self-reliant, rich life in the slow lane. Through recipes, yarns, archival photos, and sumptuous visuals, it tells the story of five generations of Orton storekeepers, while featuring fresh-from-the-farm cooking that imbues the cuisine of the present with the best of the past. Approximately 120 updated and original family recipes evoke memories, conveying all the hominess of the catalogue, but also appeal to the modern tastes of contemporary cooks. The book also features sidebars of Vermont history and more than 200 photographs, both black-and-white archival and four-color photographs, the latter taken especially for the book.

The New Portuguese Table: Exciting Flavors from Europe’s Western Coast

Portuguese TabeA book talk with food and wine, “A Greeting, Reading & Feeding”!! Don’t miss this exciting evening Friday December 4th at 7:00pm with David Leite- Byrd’s Books hosts the author talk with a bit of wine- the author will bring the food!! (To register, click here)
About the book:
Winner of the IACP 2010 Julia Child Award for First Book!
A culinary journey of Portugal spanning thirteen different historical regions, the nation’s food and culture, and including recipes for dishes like Slowly Simmered White Beans and Sausage and Olive Oil-Poached Fresh Cod with Roasted Tomato Sauce.Nestled between the Atlantic Ocean and Spain, Portugal is today’s hot-spot vacation destination, and world travelers are enthralled by the unique yet familiar cuisine of this country. The New Portuguese Table takes you on a culinary journey into the soul of this fascinating nation and looks at its 11 surprisingly different historical regions, as well as the island of Madeira and the Azores, and their food culture, typical dishes, and wines. This book also showcases Portugal’s pantry of go-to ingredients, such as smoked sausages, peppers, cilantro, seafood, olive oil, garlic, beans, tomatoes, and bay leaves — all beloved by Americans and now combined in innovative ways.In The New Portuguese Table, David Leite provides a contemporary look at the flavorful food of this gastronomic region, sharing both the beloved classics he remembers from cooking at his grandmother’s side, such as Slowly Simmered White Beans and Sausage, as well as modern dishes defining the country today, like Olive Oil–Poached Fresh Cod with Roasted Tomato Sauce. With nearly 100 full-color photographs and a contemporary perspective, The New Portuguese Table is the handbook to the exciting cuisine of Portugal.
Read some great reviews here.
About the author:

David Leite is a food writer, author, memoirist, and web publisher. He founded Leite’s Culinaria in 1999. In 2006, he had the distinction of being the first winner ever of a James Beard Award for a website, a feat he repeated in 2007.

He has written about everything from chocolate chip cookies to fried clams, from the foods of Portugal to tribulations of being a super taster—for print, radio, and television. His first book, The New Portuguese Table: Exciting Flavors from Europe’s Western Coast, explored the food of his heritage and won the 2010 IACP First Book/Julia Child Award. He’s also written for the New York Times, Martha Stewart Living, Lucky Peach, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Men’s Health, Los Angeles Times, Chicago Sun-Times, The Washington Post, Charlotte Observer, among others.

Besides being a writer, David is a correspondent on public radio’s The Splendid Table, hosted by Lynne Rossetto Kasper. He’s also been a frequent guest and host on Martha Stewart Living Radio programs, including “Cooking Today,” as well as a guest on Lucinda Scala Quinn’s program, “Mad Hungry Monday.” He’s been heard on NPR’s “All Thing Considered” and has appeared on History Channel 2’s “United Stuff of America,” Food Network’s “Beat Bobby Flay,” The Today Show, “Radical Sabbatical,” and is a regular guest on WTNH-TV.

David won the 2008 James Beard Award for Newspaper Feature Writing Without Recipes for his article “In a ’64 T-Bird, Chasing a Date with a Clam” and was nominated for the same award the following year for his article “Perfection? Hint: It’s Warm and Has a Secret,” both from the New York Times. He was a 2006 winner of the Bert Greene Award for Food Journalism. In 2014, he was nominated for both Best Blog and Best Podcast Series by the IACP. His work has appeared in the Best Food Writing series a total of 14 times, from 2001 to 2015, a record.

Currently, David’s at work on his memoir Notes on a Banana: A Memoir of Food, Love, and Manic Depression to be published by Dey Street Books, an imprint of HarperCollins.

To save a spot for this special event, click here.

The Backyard Homestead Book of Kitchen Know-How

Backyard HomesteadThe Backyard Homestead Book of Kitchen Know-How: Field-To-Table Cooking Skills

By Andrea Chesman

Your backyard homestead is a success! The vegetables and fruit are abundant and the fresh eggs are delicious, but they’re more than your family can eat. Your pig is fattening up quickly; will you know how to fill out the cut sheet when it’s time to call the butcher? A backyard bounty can be overwhelming. Andrea Chesman’s indispensable guide to gathering, processing, preserving, and eating the fruits of your backyard homestead ensures that nothing goes to waste. Her experience and clear instructions equip you with the skills to make the most of everything you harvest!

Growing vegetables and raising livestock is only the beginning of a successful homestead – that fresh food goes to waste unless you can properly prepare, cook, and preserve it. Andrea Chesman shows you how to bridge the gap between field and table, covering everything from curing meats and making sausage to canning fruits and vegetables, milling flour, working with sourdough, baking no-knead breads, making braises and stews that can be adapted to different cuts of meat, rendering lard and tallow, pickling, making butter and cheese, making yogurt, blanching vegetables for the freezer, making jams and jellies, drying produce, and much more. You’ll learn all the techniques you need to get the most from homegrown foods, along with dozens of simple and delicious recipes, most of which can be adapted to use whatever you have available.


One-Hour Cheese

OneHourCheeseOne-Hour Cheese: Ricotta, Mozzarella, Chevre, Paneer–Even Burrata. Fresh and Simple Cheeses You Can Make in an Hour or Less! by Claudia Lucero

One-Hour Cheese is a beginner’s guide to making cheese at home. It includes everything you need to know to make 16 original cheeses in less than 60 minutes, plus recipes for serving suggestions, accompaniments for building your own cheese plate, and three bonus DIY diary essentials (yogurt, butter, and ghee).

Meatless All Day: Recipes for Inspired Vegetarian Meals

MeatlessBy Dina Cheney

With an estimated 9 million Americans embracing a 100% vegetarian diet, as well as a whopping 100 million who eat at least one vegetarian meal per week, Meatless All Day is most definitely a cookbook for the masses! It starts with 45 power ingredients that make vegetarian food satisfying and delicious. Following are 80 recipes with headnotes that explain how these super ingredients lend dishes a meaty or fishy flavor, demarcate vegan recipes, offer tips for making many of the non-vegan recipes vegan, and provide ideas for rounding out entrees with side dishes and desserts. Whether you re eating at your favorite restaurant chain or following the lifestyles of celebrities like Ellen DeGeneres, Carrie Underwood, and Russell Brand, vegetarianism is a hot trend. Veggie-packed choices are everywhere so why not in your own kitchen with Meatless All Day.

The Big Book of Preserving the Harvest

BigBookPreservingThe Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying, and Pickling Fruits and Vegetables by Carol W. Costenbader

Learn how to preserve the season’s bounty in this classic primer on drying, freezing, canning, and pickling techniques. You’ll learn everything you need to know to stock your pantry with fruits, vegetables, herbs, meats, vinegars, pickles, chutneys, and seasonings. Carol Costenbader presents more than 150 simple, step-by-step recipes for delicious creations such as Green Chile Salsa, Tomato Leather, Spiced Pear Butter, Peach Pie Filling, Eggplant Caviar, Blueberry Marmalade, Yellow Tomato Jam, Cranberry-Lime Curd, Preserved Lemons, Chicken Liver Pate, and much more.

The Scarpetta Cookbook

ScarpettaCookbookBy Scott Conant

Scott Conant’s five Scarpetta restaurants all garner rave reviews, but many know Conant best from his regular appearances on Food Network shows like “Chopped” (as a frequent judge) and on Bravo’s “Top Chef.” He and his restaurants have been cited on such lists as Esquire‘s “Best New Restaurants in America.” The subject of this cookbook, Scarpetta, received a three-star review from the New York Times and there are locations in Miami, Los Angeles, Las Vegas and Toronto, all opened in just the past few years. This gorgeous book includes 125 of the restaurant’s signature dishes – Creamy Polenta with Fricassee of Truffled Mushrooms, Spaghetti with Tomato and Basil, Fennel-Dusted Black Cod – written with the goal of teaching readers to master techniques so they learn to really cook, rather than merely follow recipe steps without any thought of the hows and whys behind the method. The recipes and photography reflect the Milan-meets-Tuscany style of Scarpetta, interspersed with sidebars about everything from ingredient shopping to tips on entertaining at home.


NoodlemaniaBy Melissa Barlow

You’ll go noodle crazy with the playful and colorful pasta recipes in Noodlemania! It’s filled with hot and cold main dishes, salads, and even desserts! Try Super Stuffed Monster Mouths made with jumbo pasta shells, Rapunzel Pastamade with extra-long spaghetti, Spider Cookies made with crunchy ramen noodles, or Gloppy Green Frog Eye Salad made with acini di pepe. Noodlemania! also teaches basic math skills and includes fun trivia. Which pasta name means “little ears”? What’s the world record for the largest meatball ever made? Kids will have fun in the kitchen while sharpening their cooking skills with Noodlemania!

Food: Vegetarian Home Cooking

Food- Vegetarian Home cookingBy Mary McCartney, daughter of Paul McCartney

With Food, photographer Mary McCartney brings us easy, family-friendly meat-free dishes that will appeal to everyone – including carnivores. And they’re all presented in gorgeous pictures taken by Mary herself, along with personal stories and photos old and new.

Inspired by her mother’s recipes, McCartney has whipped up creative, comforting, uncomplicated, and delicious meals that will encourage home cooks to think vegetarian. They range from savory Asparagus Summer Tart and a no-meat Shepherd’s Pie to family favorites, including Lemon Drizzle Cake and Arty’s Chocolate Chip Cookies. This is good, wholesome fare, cooked well and with ease, meant for family and friends to share. And Mary’s unique bold and beautifully illuminated images are as irresistible as her food.

Where There’s Smoke: Simple, Sustainable, Delicious Grilling

Where Theres SmokeBy Barton Seaver

This second cookbook from Barton Seaver – following For Cod and Country – sends the rising authority on sustainable foods to the sweet, smoky grill, where he showcases his love of fresh, organic produce, fish, beef, and poultry. Emphasizing seasonal vegetables and accompaniments as much as the protein, Seaver serves up recipes designed to celebrate the spirit of togetherness – including Wood-Grilled Snap Peas with Smoky Aioli, Grilled Pacific Halibut with Pistachio Butter, Peruvian Chicken, Chimichurri Marinated Short Ribs, and Pickled Smoked Peaches. In addition to mouthwatering dishes, Seaver gives the nitty-gritty on fueling your fire; preparation and cooking; recipes for sauces, spice mixes, and marinades; and ways to eat smartly and healthily.