New Titles for MOSE Lifelong Learning

June 26, 2013

Annotations from Baker & Taylor or Ingram
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The Catch: Sea-to-Table Recipes, Stories & Secrets
Sargent, Ben / Kaminsky, Peter
The host of the hit show Hook, Line & Dinner shares culturally evocative culinary and travel adventures from his life, providing a first collection of favorite sea-to-table recipes complemented by preparation guidelines and on-location photography. TV tie-in.
 
The Chaos Imperative: How Chance and Disruption Increase Innovation, Effectiveness, and Success
Brafman, Ori / Pollack, Judah
The co-author of the best-selling The Starfish and the Spider outlines professional strategies that reveal how efficient organizations from Fortune 500 companies to the U.S. Army are benefitting from small allowances of unstructured space and disruption in their planning and decision-making processes.
 
Indian Cooking Unfolded: A Master Class in Indian Cooking, Featuring 100 Easy Recipes Using 10 Ingredients or Less
Iyer, Raghavan
Indian food is ravishing, exotic, addictively flavorful, but has a reputation for being too difficult for the average cook. Not anymore. When Raghavan Iyer moved from Mumbai to Minneapolis, he had to learn how to make all his beloved dishes using supermarket ingredients —and now he shows us his secrets in Indian Cooking Unfolded.
 
Moosewood Restaurant Favorites: The 250 Most-requested, Naturally Delicious Recipes from One of America’s Best-loved Restaurants
The Moosewood Collective (COR)
Moosewood Restaurant, founded in 1973, revolutionized vegetarian cooking by introducing delicious soups, satisfying sandwiches, warming casseroles, zesty entrees, spiffy salads, and divine desserts. Moosewood Restaurant Favorites contains 250 of their most requested recipes completely updated and revised to reflect the way they’re cooked now—increasingly vegan and gluten-free, benefitting from fresh herbs, new varieties of vegetables, and the wholesome goodness of newly-rediscovered grains.
 
The Quick Guide to Wild Edible Plants: Easy to Pick, Easy to Prepare
Musselman, Lytton J. / Wiggins, Harold J.
A recent rise in the popularity of urban farming, farmers’ markets, and foraging from nature means more people are looking for information about plants. In “The Quick Guide to Wild Edible Plants,” botanists Lytton John Musselman and Harold J. Wiggins coach you on howa to safely identify, gather, and prepare delicious dishes from readily available plants–and clearly indicate which ones to avoid.
 
Sunny’s Kitchen: Easy Food for Real Life
Anderson, Sunny
From the host of the Food Network’s Cooking for Real and Home Made in America, and frequent guest on Rachael Ray and Today, here is Sunny Anderson’s debut cookbook, featuring American classics, made her way.  Drawing on store-bought shortcuts and always relying on affordable, easy-to-find ingredients, Sunny shows you how to make every meal a homecoming.
 
Time New Frontiers of Space
Time Magazine (COR)
Explores the latest scientific findings and discoveries in our solar system and beyond, discussing dark matter, microbial life existing beyond earth, the discovery of more exoplanets than originally estimated and the feasibility of space tourism and mining.
Posted by Jenifer Brown
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