Bill's Luncheonette - Great Breakfast!

Just had a great breakfast at Bill's Luncheonette and I want to add my recommendation to the blog.

Bill's Luncheonette
Chester Twp., NJ
North Road
on the border of Chester and Ironia.

They are serving Pumpkin Pancakes for a limited time only! (end of November, I think.)  Yummy!!!  Don't miss them!
I also enjoyed their special omelette of the day - Antonio's - filled with sausage, fried beans and cheese, colorfully presented with a generous topping of homemade fresh salsa and a side of crispy home fries.


Martha Post-Szigethy

Great Grains Cooking Class - Next Program for WTPL Cookbook Club

Cookbook Club - 

Great Grains cooking class       

Wednesday, 11/12/2014 at 7:00 PM       

Juanita Reyes, HHC, AADP, Holistic Health Coach offers a great opportunity to expand your cooking knowledge with two terrific gluten free grains. She will be hosting a cooking demonstration using millet and quinoa.  Learn how simple it can be to eat healthy.  Juanita will show you how to make main meals and a dessert using these wonderful grains.  

EVERYONE IS WELCOME!

Call the Library at 908-876-3596 

or go to www.wtpl.org to sign up for this class

Booklist's Top 10 Food Books: 2014

Top 10 Food Books: 2014.

Hooper, Brad (author).

FEATURE.  First published October 1, 2014 (Booklist).

What else can’t you live without everyday besides food? Well, okay, oxygen, but until we do a Spotlight on Oxygen, enjoy and take to heart these outstanding food-related books that were reviewed in Booklist between October 1, 2013, and September 15, 2014. 


The Art of French Pastry. By Jacquy Pfeiffer and Martha Rose Shulman. Knopf, $40 (9780307959355).

Alsation Pfeiffer, who teaches a Chicago culinary program, provides rigorously detailed instructions that transmit essential techniques for producing not only pastry itself but also custard creams, jams, fillings, sauces, icings, and glazes.


Carla’s Comfort Foods: Favorite Dishes from around the World. By Carla Hall. Atria, $29.99 (9781451662221).

Fans of Bravo’s Top Chef TV show know Hall, and what is great about her second recipe collection is her enthusiastic and knowledgeable embrace of all things spice.


Craft Beer for the Homebrewer: Recipes from America’s Top Brewmasters. By Michael Agnew. Quayside/Voyageur, paper, $24.99 (9780760344743).

The craft-beer industry has exploded in recent years, leading to a renaissance in the hobby of home brewing; here are 38 authentic recipes contributed by the craft brewmasters themselves.


Eating Dangerously: Why the Government Can’t Keep Your Food Safe . . . and How You Can. By Michael Booth and Jennifer Brown. Rowman & Littlefield, $24.95 (9781442222663).

More than a little Michael Moore–type scary is this eye-opening exposé of foods, grocery shopping, and government oversight in America, the most important part being the diagnostic and prevention section.


Egg: A Culinary Exploration of the World’s Most Versatile Ingredient.By Michael Ruhlman. Little, Brown, $40 (9780316254069).

If there is a single indispensable ingredient in cooking, it has to be the egg. Ruhlman deftly analyzes the egg’s culinary role, deconstructing it into white and yolk and cooking it by itself or combining it with other foods.


The Essential New York Times Grilling Cookbook: More Than 100 Years of Sizzling Food Writing and Recipes. Ed. by Peter Kaminsky. Sterling Epicure, $24.95 (9781402793240).

This compilation presents nearly 200 recipes from the likes of Pierre Franey and Craig Claiborne; we truly get the best of the best on grilling.


Everyday Thai Cooking: Quick and Easy Family Style Recipes. By Kate Chin. Tuttle, $24.95 (9780804843713).

Chin’s latest collection is filled with enthusiasm and energy—and what’s probably more important, it includes nearly 100 recipes with exotic ingredients that are fairly accessible.


Melt: The Art of Macaroni and Cheese. By Stephanie Stiavetti and Garrett McCord. Little, Brown, $30 (9780316213370).

Every one of the more than 80 recipes features the traditional pasta-and-cheese ingredients but with many delicious twists.


Provence, 1970: M. F. K. Fisher, Julia Child, James Beard, and Reinvention of American Taste. By Luke Barr. Clarkson Potter, $26 (9780307718341).

Much like an auspicious conjunction of heavenly planets, December 1970 found the greatest luminaries of the French-American food world gathered in one place.


Yucatan: Recipes from a Culinary Expedition. By David Sterling. Univ. of Texas, $60 (9780292735811).

This is not just a cookbook (of more than 275 recipes), it’s also a labor of love that well documents places, people, and, yes, food on Mexico’s Yucatan Peninsula.