Food, glorious food! | On the Bookshelf

“The Butch Bakery Cookbook,” by David Arrick with Janice Kollar (hardcover, John Wiley & Sons, Inc., 2011, 192 pages, $19.99). This is not your mother’s cupcake cookbook! You can forget the pretty sparkles and the flowers on top, forget the pastel cupcakes for Easter or Halloween. These aren’t cupcakes for little kids, but grown-up cupcakes full of contemporary, inventive flavors— like bacon, whiskey, coffee, and cayenne pepper.

When it comes down to it, we’re all foodies at heart, right?

“The Butch Bakery Cookbook,” by David Arrick with Janice Kollar (hardcover, John Wiley & Sons, Inc., 2011, 192 pages, $19.99). This is not your mother’s cupcake cookbook! You can forget the pretty sparkles and the flowers on top, forget the pastel cupcakes for Easter or Halloween. These aren’t cupcakes for little kids, but grown-up cupcakes full of contemporary, inventive flavors— like bacon, whiskey, coffee, and cayenne pepper.

“Heartland: the Cookbook,” by Judith Fertig (hardcover, Andrews McMeel Publishing, LLC, 2011, 283 pages, $35.00). Although much of the nation is only beginning to embrace the farm-to-table movement, residents of the Midwest have been living off the bounty of the land since the pioneer days. This book melds contemporary cooking with an authentic and appreciative approach to the land, presenting 150 recipes for farm-bounty fare with a modern twist.

“Comfort Food,” by Kate Jacobs (hardcover, G.P. Putnam’s Sons, 2008, 328 pages, $24.95). Television cook Augusta Simpson, trying to avoid being forced off the air by a younger chef, assembles her family to take part in a new program and in the process improves her career, family, and love life.

“White Truffles in Winter,” by N.M. Kelby (hardcover, W.W. Norton & Company, 2011, 334 pages, $24.95). In MonteCarlo in the early 18th century, Auguste Escoffier, famous French chef, begins to write his memoirs, which causes him to recount his illustrious career against the backdrop of historical events and his love of two women, his wife, poet Delphine Daffis and actress Sarah Bernhardt.

“The School of Essential Ingredients,” by Erica Bauermeister (hardcover, G.P. Putnam’s Sons, 2009, 241 pages, $24.95). Eight students gather in Lillian’s Restaurant every Monday night for cooking class. However, each one seeks a recipe for something beyond the kitchen. Brought together by the power of food and companionship, the lives of the characters mingle and intertwine, united by the revealing nature of what can be created in the kitchen.

Books provided by the Stark County District Library. www.starklibrary.org

Where to buy

The Repository
Select Rite Aid Stores
Spee-D Foods
Buehler's Fresh Foods
Fishers Foods, including 44th Street NW, Tuscarawas St. W, Fulton Drive, Lincoln Way E. and Cleveland Ave. NW locations
Aultman Hospital Gift Shop
Mercy Medical Center Gift Shop
Gervasi Vineyard Marketplace
Carpe Diem Coffee Shop, downtown Canton and Belden Village Mall locations
News Depot
Avenue Arts Marketplace
Yum Yum Tree Alliance
Grapes in a Glass