A cookbook, an essay collection, a chef memoir, and a book by a James Beard Award-winning food journalist.
Erin Gleeson’s latest focuses on the foods of Spain, Italy, France, and Portugal. Full of the gorgeous photography and easy vegetarian recipes that her fans have come to expect, but even more so. The 3-ingredient recipe for Chocolate Hazelnut Cake Cups is worth a checkout alone, but there are also lovely drinks, unusual salads (Seared Fennel and Clementine, for example), and many, many tapas/antipasti recipes such as Carrot-Pistachio Couscous, Mushroom Croquettes, and Squash and Custard Tartlets.
Pictured here: Summer Corn & Peach Salad
Beth works in the Collection Development department. She loves short stories, memoirs, documentary films, and cookbooks. Her favorite things about working at the library are the Salon@615 series and the easy access to her library holds.