Did you know that the Library has a HUGE cookbook collection? It takes up over an entire aisle of the non-fiction collection. With all of these books, how do you know the winners? Park City Librarians are sharing their favorite cookbooks that make it into their family’s regular cookbook rotation.
“Cheesy Broccoli Soup” on page 20 is a low calorie, vegan soup described as “the best vegan food I’ve ever tasted, but since I’m not vegan, I added cheese and a little sausage to make it in the caloric range I prefer for lunch.” All of the recipes included are vegan and the ingredients are easily found at our local grocers. This cookbook is a favorite among many librarians.
“Teriyaki Salmon with Mango Salsa” on page 128 is an easy recipe for two – and then you put a second portion raw in the freeze to marinade for when you are ready. Add jicama and avocado to bring more variety to the mango salsa. Author, Nadiya Hussain, was the 2015 winner of The Great British Baking Show. She has a Netflix show that is the same title as her book.
“Rum Cake” on page 29 is from Texas Red’s restaurant. Texas Red’s was open from 1979-2003 and was a favorite spot for locals and visitors. This cookbook was created by Park City Community Foundation as a fundraiser for educational grants in the community.
“Snickerdoodles” on page 183 is paleo, grain-free, vegan, gluten-free, dairy free… and delicious. This recipe makes soft, chewy cookies with a spiced and sugar coating.
“Gingered Pear Pork Loin” on page 119 is pretty simple with only four ingredients! It can be prepared in advance, frozen, and cooked in a slow cooker. It’s perfect for a busy family that’s short on cooking time.
“Chilean ‘Goat’s Horn’ Pebre” on page 131 is a green Porteno style chimichurris. Put on anthing from eggs to steak or chicken. This Librarian uses it so often, she remembers the page number by heart!
“Aji de Gallina” on page 671 is a creamy Peruvian chicken stew. It is one of the most popular chicken dishes in Peru.
“Butterscotch Brownies (aka Blondies)” on page 33 is a kid-friendly recipe that you can get in the oven within 15 minutes.
Can your child cook this one on their own?
“Elvie’s Chicken” from page 82 is a chicken stew – a favorite meal eaten with her Aunt Elvie in Hopetown.
There is a forward by Maya Angelou. She writes that the cookbook “contains a medley of foods derived from a United Nations of cultures.”
“Chicken Stew and Dumplings” on page 186 is featured in this book with a reminder of how it used to be a more popular recipe.
“My Mom’s Shepherd’s Pie” on page 266 is a rendition of the author’s mother’s recipe that was a common dinner meal in her youth and a great way to refresh leftovers.
“One-Pot Instant Pot Lasagna” on page 71 is the traditional lasagna you want without any of the layering.
“Shrimp Fried Rice” on page 33 is a quick recipe that takes 30 minutes to make. This dish that has a deeply flavored rice with lots of vegetables and shrimp is a favorite, healthier version of our comfort food.
“Brownies Cockaigne” on page 762 is a classic brownie recipe. It has been in The Joy of Cooking since the very first edition. What is Cockaigne? It is a medieval mythical land of plenty where the harshness of real life does not exist.
“Heirloom Tomato Salad with Burrata, Pesto & Pine Nuts” on page 84 is a Caprese Salad that is more “a splurge than a salad.” The “Peruvian Chicken with Green Sauce” on page 132 is a great recipe, but the sauce can be used as a condiment or sauce for other foods as well.
“Go Bold or Go Home Chile” on page 208 is the best vegan chili recipe you will ever try, you won’t even miss the meat. Try it and find out!
“Unstuffed Cabbage Soup” on page 63 is an excellent, simple, hearty, healthy soup recipe for people who love stuffed cabbage.
On the other hand, the “Double Chocolate Chunk Walnut Cookies” on page 292 are rich, chocolatey cookies for the die-hard chocolate lover.