New Culinary Books

Bong Appétit: Mastering the Art of Cooking with Weed

By the editors of Munchies

View Record in IvyCat

Before her untimely death, our beloved professor Meshele Wynekyn alerted us that students entering the culinary program were interested in the growing market for “edibles.” This is the second of two books we purchased on the topic, the first was a history of cooking with weed. This volume has been highly praised. The recipes begin with basics such as infused butter and oils that can be adapted to many recipes; and move on to more elaborate creations.

Falastin: A Cookbook

By Sami Tamimi and Tara Wigley, Foreward by Yotam Ottolenghi

View Record in IvyCat

Palestinian food from Sami Tamimi, executive chef of Ottolenghi Restaurants. It is said that music is the international language, but food has always been a means of creating connection on a more elemental level. IACP Award Finalist. Longlisted for the Art of Eating Prize. Named “one of the best cookbooks of the year” by Forbes, Bon Appétit, NPR, San Francisco Chronicle, Food Network, Food & Wine, The Guardian, National Geographic, Smithsonian Magazine, Publishers Weekly, Library Journal

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