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Fall is for Foodies

I love autumn.  I love the crisp breezes, the rustling of the leaves, and the rich smell of the earth.  Autumn always puts me in the mood to cook, too, because I associate many of my favorite flavors and dishes with the fall.  I’ve kicked off my cooking spree with portobello mushroom stroganoff with thick egg noodles and creamy sauce.  Soon I’ll make a hearty soup, like a delicious corn chowder.  There are also those fall flavors I can’t resist: flavors like cinnamon and pumpkin.  The recipe for my favorite pumpkin muffins uses both ingredients, and the muffins stay moist days after you bake them.

Pumpkin muffins sit on a decorative plate.

If you like to cook too, did you know our library offers a free subscription to Bon Appétit magazine?  The magazine comes on a digital cartridge, just like our audiobooks, so that you can listen to new recipes while preparing your next meal.  If you’d prefer a cookbook instead, here are a couple I’d recommend.

The Cake Mix Doctor by Anne Byrn
DB 52035
Byrn takes the best of what a prepared cake mix offers and adds various ingredients–such as eggs, butter, chocolate, and nuts–to create over 150 different desserts. She includes “cake doctor” hints throughout, with tips on such things as toasting nuts and packing cakes for shipping. 1999.

The Fannie Farmer Cookbook 13th Edition by Marion Cunningham
DB 55788 / CL 3612 / BR 8518
Thirteenth revised edition celebrating the one hundredth anniversary of America’s great classic cookbook. Includes chapters on outdoor grilling and preparing vegetarian dishes. Also contains some 325 ethnic and about 50 microwave recipes, in addition to the standard favorites. 1996.

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