Diana Lamb

“Gardening is medicine for our spirit, mind, and body. When we grow a garden that is in tune with the elements and the earth’s ebbs and flows, we’re cultivating more than meets the eye.”  Juliet Blankespoor

It’s not too late in the season to start growing your own fresh veggies and herbs! In her latest book, “Raised Bed Gardening,” CaliKim shows you how to build, fill, and plant a raised bed garden. Her detailed instructions, helpful tips, and photos make this book a good choice for new gardeners.

A profusion of gorgeous flowers in bold colors await you inside “The Flower Yard” by Arthur Parkinson. Every bloom within this book, from tulips and hyacinths to sweet peas, dahlias, and sunflowers, were grown in a mass of large containers. This is a wonderful book for armchair gardeners as well as for those looking for fresh inspiration.

“The Healing Garden” by Juliet Blankespoor is your entrance into the world of herbal plants. Juliet assists curious gardeners to learn about choosing, growing, harvesting, drying, and using herbs in medicinal and culinary recipes. Juliet profiles 32 easy-to-grow plants including yarrow, hibiscus, calendula, and bee balm.

“How to Garden When You Rent” by Matthew Pottage encourages gardeners living in temporary dwellings to beautify their outdoor surroundings. Any sized space, be it a balcony or a backyard, can benefit from Matthew’s creative ideas and projects. Before you begin, be sure to check with your landlord first.

 

 

“The fork is your most powerful tool to change your health and the planet; food is the most powerful medicine to heal chronic illness.” — Mark Hyman, M.D.

If you are living with an autoimmune condition, avoiding certain foods can help you manage the level of your discomfort. In his book, “Fix It with Food: Every Meal Easy,” Michael Symon identifies common food triggers and provides a host of recipes to help you heal. Some dishes to try might be Corn Pancakes with Maple and Blueberries, Smoked Turkey and Sweet Potato Hash, and Zucchini and Kale Chow Mein.

In 2003, at the age of 26, Chris Wark found out he had stage III colon cancer. After surgery, Chris decided to incorporate the healing power of a whole-food plant-based diet as part of his recovery program. Whether you are healing from cancer or wanting to reduce your risk of developing it, the recipes in “Beat Cancer Kitchen” will help nourish your body and make your mouth happy.

Danielle Walker is the author of several grain-free cookbooks, as a mother of three living with a diagnosis of severe ulcerative colitis. In her memoir “Food Saved Me: My Journey of Finding Health & Hope through the Power of Food,” Danielle shares her pain and struggles with this illness and also her discovery of the pivotal role food plays in managing it.

“The Diabetic Goodie Cookbook: Classic Desserts and Baked Goods to Satisfy Your Sweet Tooth” by Kathy Kochan is a collection of nostalgic desserts designed for those who are watching their blood sugar levels. Each recipe displays a nutrition profile and contains no artificial sweeteners.

For those of you who know the heartache and frustration of cycling through multiple diets without a long-term successful solution or who can’t stop eating sugary and highly processed foods, this next book offers hope and help. “Rezoom” by Susan Peirce Thompson, Ph.D., with Everett Considine, explains the science and psychology of food addiction. In addition, it provides the tools you’ll need to overcome self-sabotage and experience fewer relapses on the road to living in your right-sized body.

For more books and information on health-related topics, Smiley Public Library invites you to step inside and explore our collection. We also offer MedlinePlus and Rosen Teen Health & Wellness databases on our website at www.akspl.org.

 

In June of 2018, the world was shocked and saddened by the sudden loss of Anthony Bourdain. For those interested in learning more about him, be sure to check out these two books.

As Tony Bourdain’s longtime director and producer for No Reservations and Parts Unknown, Tom Vitale shares insider details and memorable stories of traveling the world with Tony and crew in his new book, “In the Weeds.” Tom cautions us that, “Incidents included in this book are not intended to glamorize or endorse acts of cannibalism, drug use, smuggling, torture, extortion, bribery, wire fraud, attempted vehicular manslaughter, or the poaching of endangered species.”

“Bourdain: The Definitive Oral Biography” by Laurie Woolever is a thought-provoking collection of interviews to help us see the many facets of this complicated man. Those interviewed include his mother and brother, Gladys and Christopher Bourdain, well-known chefs Eric Ripert and Jose Andres, writers, producers, editors, kitchen colleagues, friends and his daughter, Ariane Busia-Bourdain.

Truffles are not beautiful to behold. However, they are an expensive delicacy that can easily fetch $3,000 a pound. Why are they so expensive and how could something so unattractive be worth all that excitement? Food writer Rowan Jacobsen travels to Europe in search of answers. He meets Matteo and his dogs Artu and Miro in Italy, Zack and his black lab Stanley in England, and Ban with dogs Candy, Betty and Lela in Istria as they hunt for culinary gold. Find out what Rowan discovers in his latest book “Truffle Hound.”

Nestled in the little town of Freedom, Maine stands a restored nineteenth-century gristmill. Housed within its walls is one of the country’s most sought-after restaurants called The Lost Kitchen. Reservations are accepted by postcard only and lucky diners are drawn from a pool that can average 20,000 requests a year! Erin French is the talented owner and chef of this amazing establishment. “Finding Freedom” is Erin’s memoir of survival, perseverance, and the life-changing purpose found in cooking meals for others.

If the above books have whetted your appetite for more food-related memoirs, you may be interested in reading these recent titles: “Eat a Peach” by David Chang, “Dirt: Adventures in Lyon as a chef in training, father, and sleuth looking for the secret of French cooking” by Bill Buford, “Rebel Chef: In search of what matters” by Dominique Crenn and “Save Me the Plums: My Gourmet memoir” by Ruth Reichl.

“Dinner is where the magic happens in the kitchen.”  Kris Carr

If you are looking for quick, balanced dinner recipes with less waste and easy cleanup, then definitely check out “Everyday Dinners” by Jessica Merchant. One of the secrets to Jessica’s kitchen success is her easy 10 minute meal prep. You can learn all about the time-saving technique plus her tips for making veggies more enticing to picky eaters. Speaking of vegetables, Jessica supplies an abundant variety of vegetarian dishes. To start, there is Crispy Orange Cauliflower with Coconut Rice. Cheater’s Tomato Pie uses a trio of grated cheeses and fresh basil leaves atop a golden, flaky puff pastry crust. Smoky BBQ Baked Black Beans Burgers smothered in guacamole, sliced red onion and micro greens, or a bowl of hearty Tuscan Cheese Tortellini Soup would be a welcome addition to a meatless Monday dinner rotation. For meat lovers, Jessica shares her recipes for fragrant Lemon Butter Chicken, Sheet Pan Cashew Chicken with colorful bell peppers, red onion, and scallions, One-Pot Sausage, Greens, and Beans Pasta, kid-friendly Chicken and Bacon Ranch Puff Pastry Pizza, and lastly, Honey Dijon Pretzel-Crusted Salmon.

There are loads of delicious-looking recipes on the web and within cookbooks that require a long list of ingredients and a fair amount of time to make. However, at the end of the day, most of us are tired and just want our final meal to have a short ingredient list, with clear instructions and for it to taste great. America’s Test Kitchen is here to help with their latest book, “Five Ingredient Dinners.” With over 100 recipes to try, like Coconut Rice Noodles with Shrimp and Snow Peas, Loaded Sweet Potatoes, Skillet Tortellini with Sausage and Cherry Tomatoes, Cod with Cilantro Rice, Refried Bean and Cheese Melts, Grilled Flank Steak with Zucchini and Spicy Honey Butter, you may be adding lots of new meals to your dinnertime rotation. For a post-turkey leftovers option, try the Thanksgiving-ish Calzones baked with two kinds of cheese and dried cranberries.

Does the idea of spending less time in the kitchen preparing homemade dinners without sacrificing flavor appeal to you? If it does, then you’ll want to check out Jenna Helwig’s book, “Bare Minimum Dinners.” Her easy recipes and strategies can help you save time with shopping, preparing, and cleaning up. If time is scarce, then you’ll appreciate Cauliflower and Chickpea Tikka Masala, Enchilada Bowls, and Short Cut Salmon Burgers. All of these dishes and more can be on the table in 30 minutes or less. If quick cleanup is a must, one pot or pan recipes for Skillet Pizza, One-Pan Pierogi Supper, and Baked Chicken with Artichokes and Feta may be the answer. There is one chapter devoted to Instant Pot and Slow-Cooker dinners. They include Instant Pot Pork and Bean Burritos, Instant Pot Turkey Chili, Slow-Cooker Beef Ragu, and Slow-Cooker Big Batch Lasagna.

In her latest book, “Sheet Cake,” award-winning author and baking instructor Abigail Johnson Dodge reveals her easy-to-follow techniques for turning a simple half sheet cake into a fancier rolled or triple-layer cake. The sweet and spicy aromas of autumn will fill your kitchen when you bake Pumpkin-Ginger Cream Cheese Cake, Cinnamon-Bun Swirl Cake sprinkled with toasted pecans and cinnamon chips, or a Rolled Maple Walnut Cake filled with Vanilla Mascarpone Cream Frosting. Apples receive the star treatment in Cinnamon-Apple Upside-Downer Cake with a layer of gooey brown sugar, butter, and fresh apples. Apple butter, apple brandy and apple compote come together to make a fantastic triple-layer Brandy Apple Cake. Fall never tasted so good!

It’s August and time for refreshing iced drinks, cold salads, poolside fun, and air conditioning. It’s also time for our hard-working ovens to take a vacation. All the recipes mentioned in this article will utilize the stovetop or barbecue when cooking is required. With this in mind, we will try to keep the food simple, fun, and not too fancy.

Elizabeth Heiskell welcomes you with Southern hospitality and dishes from the Delta region in her third cookbook, “Come On Over!” Many of Elizabeth’s recipes feature seafood, like Butter-Poached Shrimp with Tomatoes and Basil over Angel Hair Pasta, Crabmeat Maison, Seaside Shrimp, and Smoked Tuna Dip. Cold Salads to try might be Shaved Carrot and Walnut, Mediterranean Chopped, and BLTA salad. Garden cucumbers can be used in Chicken and Ranch Wraps, Bread and Butter Pickles, and Cold Cucumber Dip. Other Southern-inspired specialties are Watermelon and Tomato Gazpacho, Pimento Cheese-Stuffed Burgers, Fireside Dip, and Summer Beer.

If you watch HGTV’s show “The Kitchen,” then you will be acquainted with the authors of these next two cookbooks. First, Jeff Mauro also invites you to “Come On Over” and sample some of the 111 recipes offered in his inaugural cookbook. If you are in the mood for snack foods and nibbles, then do try a handful or three of Pancetta and Parm Popcorn, The Most Addictive Sweet and Salty Nut Snack, Crispy Plantain Chips, and Smoked BBQ Cheddar Crackers. It will be worth firing up the grill for Takeout-Style Chinese Spare Ribs, Smoked Cauliflower “Butt,” Reverse-Seared Rib Eyes, Roasted Mexican Street Corn Salad, and Grilled Pineapple Guacamole. Sandwiches can be a quick and simple summertime meal. Jeff’s recommendations include Jalapeno Pepper Grilled Cheese, Juiciest Turkey Burgers Ever, The Sloppy Lo, and Mauro’s Muffuletta.

Finally, Katie Lee Beigel keeps it simple with her latest book, “It’s Not Complicated.” Katie begins by offering a selection of cool cocktails like a Lillet Fizz poured over frozen grapes, Mango Mexican Mule, Amalfi Spritz, Cosmo Americano, and Iced Peach Bourbon Lemonade. Lemon Caper Deviled Eggs, Blue Cheese Stuffed Dates, Fig and Pepita Goat Cheese Log plus Tomato Bruschetta would pair nicely with the above drinks. Pasta can also serve as a light summertime meal like Spaghetti with Clams, Lemon Pasta, and Spaghetti with Zucchini. For something cold and sweet, Katie has a No-Bake Peanut Butter Cheesecake, Chocolate Cherry Ice Cream Bonbons, Chocolate Pudding, and fresh Strawberry Ice Cream.

For more summertime recipes, check out “How to Grill Vegetables” by Steve Raichlen, “Rodney Scott’s World of BBQ” by Rodney Scott, “Everyday Barbecue” by Myron Mixon, “Good Housekeeping Super Salads” by Good Housekeeping, “Food52 Mighty Salads” by Amanda Hesser, and “Ice Pop Joy” by Anni Daulter.