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Search the library catalog for books on food and drink.
Search for cooking related programs in Suffolk County Libraries.
Download ebooks and audiobooks on cooking and food.
2014 James Beard Foundation Book Awards
The New Midwestern Table by
Publication Date: 2013-09-24
Thielen applies her professionally honed cooking skills to the classic Midwestern dishes she grew up with in northern Minnesota while also unearthing local gems across the region. In a warm, impassioned voice, she reveals how the Midwest is responsible for much of what we consider our American food heritage. The cuisine is generous, thrifty, intuitive, seasonal, and intimate: "Each cook here is a pioneer of sorts, hitched to a food history of plain talk and salted butter. "Living here tastes pretty good," says Thielen, and by following her sure and steady lead home cooks can fall in love with America's captivating, local flavors.
The Art of French Pastry by
Publication Date: 2013-12-03
What does it take to make a flawless éclair? A delicate yet buttery croissant? To perfectly pipe dozens of macarons? All the answers are here in this comprehensive, easy-to-use, wonderfully written and gorgeously illustrated book of French pastry fundamentals. With a wealth of information on ingredients, equipment, and techniques, you will be able to start with the basics and learn how to make everything from pâte à choux to pastry cream, from brioche to Black Forest Cake, from Vacherin to Croquembouche. The Art of French Pastry is a master class from a master teacher.
The Cocktail Lab by
Publication Date: 2013-07-16
From the U.K.'s preeminent bartender and one of the leading authorities on "modernist mixology" comes this collection of 60 revolutionary cocktails, all grounded in the classics but utilizing technologies and techniques from the molecular gastronomy movement. With this revolutionary new approach to drink-making, Conigliaro has established himself as a modern master of the form.
Gluten-Free Girl Every Day by
Publication Date: 2013-04-30
Gluten-Free Girl Every Day features food you want to cook every day: fresh, satisfying, and filled with great flavors. Vegetables in season are the key to these recipes, along with whole grains, beans, and a few key spices and homemade sauces. Gluten-Free Girl Every Day also includes tips on how to stock a gluten-free pantry, as well as insights into how to bake gluten-free.
Every Grain of Rice by
Publication Date: 2013-02-04
A culinary reference inspired by the cooking traditions of southern China features dishes that focus primarily on vegetables, shares a comprehensive introduction to key seasonings and techniques and offers such options as Vegetarian Gong Bao Chicken, Sour-and-Hot Mushroom Soup and Emergency Late-Night Noodles.
Vegetable Literacy by
Publication Date: 2013-03-12
A leading authority on vegetarian cooking reveals shared characteristics that enable vegetables in the same family to be used interchangeably to complement other flavors, providing 150 classic and simple recipes including Tomato Soup with Cilantro and Saffron Rice and Savory Buckwheat Crepes with Mushrooms and Sorrel Sauce.
Salt Sugar Fat by
Publication Date: 2013-02-26
A Pulitzer Prize-winning New York Times investigative reporter traces the rise of the processed food industry and how addictive salt, sugar and fat have enabled its dominance throughout the past half century, drawing on confidential reports and inside sources to reveal deliberate corporate practices behind current trends in obesity, diabetes and other health challenges.
Alice Statler Menu Collection-City College of San Francisco
Click on the image below to view the menu collection.
Food History Websites
America the Bountiful
A history of 10 classic American foods: beef, chicken, turkey, pork, potatoes, corn, greens, wheat, beans, and apples.
The Historic American Cookbook Project.
Key Ingredients: America by Food
This is the online educational companion to the Smithsonian Institution's traveling exhibition Key Ingredients: America by Food. Explore the two ingredients that are key to American cuisine – regional traditions and international influences.
Not by Bread Alone: America's Culinary Heritage
An online exhibit on American food history by Cornell University.
NY Food Museum
Online exhibits covering the history of food production and manufacturing in New York City.
The Food Museum
A collection of exhibits devoted to food and farming history.