DIY at JMRL

If you can’t make it to the annual How-To Festival on Saturday, May 4 at Central Library, never fear! There are plenty of DIY books you can find at the Jefferson-Madison Regional Library!

Check out some of the ‘how-to’ books offered online or in hard copy:

30-Minute Yoga by Viveka Blom Nygren (eBook)
With full-color photographs of yoga positions to help guide you through your home workout, Nygren explains what it means to practice yoga and how to breathe correctly, then walks readers through various yoga movements–basic positions, forward bends, relaxation poses–and closes with an exploration of how to make your yoga practice truly individual for you, through mantras and meditation.

How to Bake by Nick Malgieri (eBook)
Nick Malgieri shares scores of mouthwatering recipes for plain and fancy cakes; breads, biscuits, muffins, and scones; sweet and savory pies and tarts; brownies, macaroons, rugelach, and all manner of cookies.

How to Play Harmonica: A Complete Guide for Beginners by Blake Brocksmith, Gary Dorfman, and Douglas Lichterman (book)
One note at a time — Bending notes — Understanding rhythm — Playing in different key positions — Songs you can play in first position — Improvisation — Practicing — Gear and accessories.

How to Taste: The Curious Cook’s Handbook to Seasoning and Balance, from Umami to Acid and Beyond – with Recipes by Becky Selengut (book)
Principles of taste — Salt — Acid — Sweet — Fat — Bitter — Umami — Aromatics — Bite — Texture — Color, booze, temperature, sound, and the company you keep — The total dish.

For more information about upcoming events and services, visit www.jmrl.org.

Food for Thought

Food For Thought - Blog Post Header

We consume food daily to live, but how often do we think about what we eat and how our favorite recipes were concocted? Delve into the history of food and examine the role food plays within American culture by checking out the following books:

The Potlikker Papers: A Food History of the Modern South by John T. Edge – An exploration of Southern cuisine reveals how culinary traditions of the rural, poor South became a keystone of contemporary American cuisine.

100 Million Years of Food: What Our Ancestors Ate and Why it Matters Today by Stephen Le – Traces the development of regional cuisines, created through millennia of ingenious experiments using available plants and animals, to argue that returning to ancestral ways of eating is the first line of defense in protecting health.

The World on a Plate: 40 Cuisines, 100 Recipes, and the Stories Behind Them by Mina Holland – Perfect for armchair travelers, an exotic tour of the most irresistible cuisines of the world combines such ingredients as recipes, history and culinary wisdom to reveal what people eat and why in 40 cultures.

The Cooking Gene: A Journey Through African American Culinary History in the Old South by Michael W. Twitty – A culinary historian uses the story of his own ancestors, both black and white, to trace the origin of barbecue, soul food, and Southern cuisine, revealing the power of food to bring people together. Continue reading