CHECK ME OUT

Check Me Out ;) WORDS Winter Haven Public Library 325 Avenue A NW (863) 291-5880 mywinterhaven.com/library

DEATH & CO. WELCOME HOME By Alex Day, Nick Fauchald, and David Kaplan

This stunningly beautiful book contains more than 600 cocktail recipes - including classics, signature creations, and even nonalcoholic mocktails all developed by the Death & Co. teams in New York, Los Angeles, and Denver. “Welcome Home” is the ultimate guide to develop your own palate and preferences, learn how to select ingredients, and understand what makes a great cocktail work.

BLACK FOOD By Bryant Terry

In this stunning and deeply heartfelt tribute to Black culinary ingenuity, Bryant Terry captures the broad and divergent voices that explore Black foodways within America and around the world. With contributions from more than 100 Black cultural figures, the book moves through chapters illuminating parts of the Black experience from Homeland to Migration, Spirituality to Black Future, offering delicious recipes, moving essays, and arresting artwork.

TOGETHER By Jamie Oliver

Being with those we love has never felt so important, and food is the perfect excuse to. “Together” is about memorable meals, made easy. Each chapter features a meal, from seasonal feasts to curry nights, with a simple, achievable menu that can be mostly prepped ahead and the recipes can be combined as a full meal or used individually.

COOKIES THE NEW CLASSICS By Jesse Szewczyk

Move beyond the same-old chocolate chip, peanut butter, and oatmeal cookies with this unique collection of 100 brandnew, boldly flavored yet familiar recipes. Sophisticated and yet very approachable, this book will have you trying out new flavor combinations like Smoked Butter and Chocolate Chunk Cookies, Chewy Blueberry Muffin Sugar Cookies or Pretzels and Stout Cookie Bars. Cookie exchanges will never be the same again!

COOKING AT HOME: OR, HOW I LEARNED TO STOP WORRYING ABOUT RECIPES (AND LOVE MY MICROWAVE) By David Chang and Priya Krishna

David Chang and Priya Krishna use the wisdom of their Mom’s kitchens to explore cooking through the smartest, fastest, least meticulous, most delicious, absolutely imperfect ways to cook. From figuring out the best ways to use frozen vegetables to learning when to ditch recipes and just taste and adjust your way to a terrific meal no matter what, this book is about teaching the best way to riff on recipes - substituting, adapting, and shortcutting your way to delicious food.

THE COMFORTABLE KITCHEN By Alex Snodgrass

Snodgrass creates over 150 recipes that are designed to bring joy by creating comfort food that also cares for your loved ones nutrition. Many of the recipes include simple, flexible ingredient swaps for a cleaner meal when desired. And for those who have dietary restrictions, each recipe is clearly marked as gluten-free, dairy-free, grain-free, and paleo. “The Comfortable Kitchen” is for those at all levels of cooking skill and features soups, salads, pasta, vegetarian and non-vegetarian mains, apps, and sides ranging from one-pot meals to not-so-junky junk food.

BAKING WITH DORIE By Dorie Greenspan

“Baking with Dorie” is a book of simple yet sophisticated baking - even beginners can ace every technique in this book. The recipes feature everyday ingredients that are easy to find and use. Are there surprises? Of course! You’ll find ingenious twists like Berry Biscuits and footlong cheese sticks made with cream puff dough. Each chapter features a classic genre: like Breakfast Stuff; Cakes; Cookies and Pies, Tarts, Cobblers and Crisps; and even a chapter on Salty Side Up.

MILK STREET VEGETABLES By Christopher Kimball

Move vegetables into the center of your plate from the realm of sides and salads with “Milk Street Vegetables.” The book explores recipes and flavors from all over the world and brings them together in this vegetable-cooking bible of more than 250 full-flavor recipes. Here you will find dishes like chili-spiked carrots or stir-fried mushrooms with asparagus and lemon grass - dishes that elevate the vegetable and let you ditch the meat.