National Network for Equitable Library Service

Cecilia Granata grew up cooking with her family in Italy. As a vegan, she learned to adapt her favorite recipes from around the country to be animal free while retaining the flavor and feeling of true Italian home cooking. She shares her commitment to ethical and artful eating in this alphabetically-arranged volume with over 100 recipes, ranging from traditional favorites to homemade liquors to aphrodisiacs'all "senza sofferenza," without suffering. The recipes are lushly illustrated with Granata's food-inspired tattoo art.

What do your Eggs Benedict say about your notions of class' Every weekend, in cities around the world, bleary-eyed diners wait in line to be served overpriced, increasingly outrE food by hungover waitstaff. For some, the ritual we call brunch is a beloved pastime; for others, a bedeviling waste of time. But what dus its popularity say about shifting attitudes towards social status and leisure' In some ways, brunch and other forms of conspicuous consumption have blinded us to ever-more-precarious employment conditions.

This month's Digital Edition serves up eight irresistible courses from LARB's Food and Drink section. Including a taste of the dizzying heights of gourmandise in John McIntyre's essay "Finer Dining Through Chemistry," and samples of extreme foodie-ism in Douglas Bauer's review of Anything that Moves by Dana Goodyear; with John T. Scott's review of American Whiskey, Bourbon & Rye: A Guide to the Nation's Favorite Spirit as an aperitif, and a bonus interview with Leslie Stephens, author of Compromise Cake: Lessons Learned From My Mother's Recipe Box, for dessert.

At the heart of Portland's red-hot food scene is Toro Bravo, a Spanish-inspired restaurant whose small plates have attracted a fiercely loyal fan base. But to call Toro Bravo a Spanish restaurant doesn't begin to tell the whole story. For chef John Gorham, each dish reflects a time, a place, a moment. For Gorham, food is more than mere sustenance.

Recently, while moving into a new house, Elizabeth Gilbert unpacked some boxes of family books that had been sitting in her mother's attic for decades. Among the old, dusty hardcovers was a book called At Home on the Range (or, How To Make Friends with Your Stove) by Gilbert's great-grandmother, Margaret Yardley Potter. Having only been peripherally aware of the volume, Gilbert dug in with some curiosity, and soon found that she had stumbled upon a book far ahead of its time.

A thirst-quenching guide to B.C.'s craft brewers and their beers from the province's favourite beer writer. Canada's microbrewing movement began in British Columbia with the founding of Horseshoe Bay Brewing in 1982. Three decades later, B.C. is home to more than fifty breweries, including a dozen brewpubs. Beer tourists are coming in droves, and private liquor stores are selling exclusive bottles of beer at prices previously reserved only for fine wine.

Pub crawl your way through the sacred seasons with this entertaining and useful collection of cocktail recipes, distilled spirits, beer, and wine for virtually every occasion on the Catholic liturgical calendar. One part bartender's guide, one part spiritual manual, a dash of irreverence, and mixed with love: Drinking with the Saints is a work that both sinner and saint will savor.

From Mesopotamian brewers seven thousand years ago to microbreweries in 21st century Brooklyn, beer has captivated mankind in countless ways. There's an undeniable allure to the idea of transforming one's kitchen into a home brewery, and Brew It! is the simplest, most user-friendly guide available for beginning brewers ready to start beer making today. A complex concoction involving a little chemistry, biology, and physics, beer is essentially a multi-step process of fermentation.

With today's sake drinkers increasingly informed and adventurous, now is the time for a truly expert guide to take you deeper into appreciation of this complex but delightful Japanese beverage, brewed from rice and enjoyed both warm or chilled. And what better mentor than John Gauntner, the "Sake Guy" and the world's leading non-Japanese sake educator and evangelist' Here in over two dozen no-holds-barred essays, John reveals "the truth about sake" from a connected insider's perspective.

Whether the suB.J.ect of her fancy is the lowly, unassuming potato or the love life of that aphrodisiac mollusk the oyster, Mary Frances Kennedy Fisher writes with a simplicity that belies the complexities of the life she often muses on. She is hailed as one of America's preeminent writers about gastronomy. But to limit her to that genre would be a disservice. She was passionate and well-traveled, and her narratives fill over two dozen highly acclaimed books.