Library Cookbook

[Apolonio Hicks]

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Aaron W. Dobbs is systems and electronic resources librarian and assistant professor at Shippensburg University of Pennsylvania. He received his master's degree in management from Austin Peay State University and his MSLS from the University of Tennessee. Dobbs is heavily involved in the American Library Association as councilor-at-large on the ALA Council, chair of the ALA Website Advisory Committee, and as an ACRL legislative advocate. His current professional interest is in creating student-centered library websites, particularly with LibGuides.

The Library Outreach Cookbook collects 110 recipes full of activities, strategies, plans, and tips designed for librarians of all stripes working within a variety of institutions, budgets, and needs. The Cookbook is divided into four sections:

You can use the ideas as written, adjust them to match your own situation, or mix and match a variety of these concepts to come up with something entirely new. The Library Outreach Cookbook provides different approaches, formats, and solutions that lead to successful outreach.

Section 2: Campus-Focused Outreach
Students
Chapter 30. Finding Synergy with Your Stakeholders: Crafting Student-Centered Policies, Programs, and Environments with a Student Advisory Council
Claire Veach

Terra J. Rogerson is an instructor of information literacy at Duquesne University and an online reference librarian for American Public University. In her past librarian positions in both academic and public libraries, she directed outreach and marketing efforts. She received her MLIS from Florida State University. Rogerson also co-edited The Library Outreach Casebook (2018) and has been excited to work with so many innovative librarians. Her research interests are primarily in using social media and graphic design to influence library user behavior.

Start your research on historic cookbooks with this guide. The Schlesinger Library holds more than 100,000 volumes, ranging from rare 16th-century texts to 21st-century titles. Approximately 20,000 of these volumes are cookbooks or food-related. Many of the titles highlighted in this guide were included in an exhibition at the Schlesinger Library, Cookbooks to Treasure: Culinary Rarities from the Schlesinger Library, from December 2015 to February 2016.

Due to space and processing limitations, the Kirschner Collections accepts donations of cookbooks on a very limited basis. If you have books of historical and/or local significance that are not already in the Collection, contact librarian Megan Kocher with a list of titles to discuss donation.

Soon after Doris received her Bachelor of Science degree, she was diagnosed with lupus. When the lupus was in remission, she carried on her many activities, but when it was active, she was confined to bed. There she studied the cookbooks in her growing collection and clipped recipes from a large variety of magazines.

Although Mrs. Kirschner passed away in May of 2001, the collection continues to be a great resource supporting instruction and research in food science, nutrition, history, anthropology, and sociology.

Fancy a Room with a View iced coffee and meringue, a stack of Pippi Longstocking Swedish Pancakes, a slice of Moominland Pear and Lemon Birthday Cake, or a Franny and Zooey Chicken Sandwich?

FYI, the videos show the UK edition of the cookbook published last Fall by Zeus Head. The U.S. edition published by Sterling Epicure last month includes ingredient measurements in US/Imperial as well as metrics.

Samantha, I went to a Like Water for Chocolate dinner at a restaurant in Los Angeles back when the book came out. All I remember is that they used Cornish game hens instead of quail, but that there was indeed rose petal sauce!

What a fabulous collection for literary cooks! A great assortment of sources, from Paddington to Ulysses and recipes for all occasions. Ranging from hunny and rosemary cakes to spaghetti and meatballs, this includes a wide range of literature and palates.

This is a spin off of the how many cookbooks do you have thread. I really only own 1 cookbook and it was a gift. I don't find it very useful for what I need. I think I would call myself an intermediate cook. Certainly not a beginner but there are some skills I am working on that I think will make me more of an advanced cook. Namely timing and mastering some basic techniques that I think will come with repetition.

What I am looking for to start my collections are some good all around cookbooks. What is something that you use the most when you want to look up a technique or a basic recipe, like how do I poach fish? How to caramelize onions? I like having these things because even though I don't have to read through the instructions every time, just opening to that page is enough to jog my memory.
And I am also open to some cuisine or subject specific cookbooks.

Our cookery collection is the largest collection of its kind that is available at a public university. Many of the community cookbooks represent a specific place and time, allowing researchers insight about the socio-economic status of the cookbooks' contributors as well as what ingredients were available in that location at the time the cookbook was published.

This collection includes over 38,000 volumes related to cookery dating from 1487 to the present and represents nearly every country or region. In addition to contemporary cookbooks, the collection include personal papers from important food writers, cookbooks generated by American communities and churches and rare manuscript cookbooks from the 17th through 20th centuries.

Staff and volunteers are transcribing more than 20 manuscript cookbooks to make them digitally accessible to the public. The collaborative nature of this online project means that anyone in the world can view the cookbooks and help us transcribe and even translate them. The manuscript portion of the cookery collection contains over 250 cookbooks in many languages and countries of origin, from the late 17th century to the present. Our transcription project's goal is to make the cookbooks available to researchers around the world. The project is supported by the Caul Access to Cookery endowment.

From abundance to diets, from prohibition to war, TWU's collection of cookbooks richly illustrates decades of America's changing relationship with food.Today, cookbooks are considered the quintessential history book. How better to learn how pop culture, politics, education, and religion influence our society than through food.

The Cookbook and Food Writing Collection is located in the CLICC Lab, room 145, on the first floor of Powell Library. Anyone with a BruinCard or UCLA Library Card may borrow items from the collection. You can also browse items in the collection using our online catalog, UC Library Search.

This collection is part of the Powell Library Community Collections, developed in collaboration with student groups and campus partners. We welcome suggestions, book requests and ideas for new collections! Keep in touch at powellco...@library.ucla.edu.

As useful as the Internet can be for digging up obscure recipes or providing instant explanations of ingredients you've never heard of, cookbooks retain a special place in our hearts and on our shelves. "What you can find online is remarkable, but it's not the same as that well-loved, actual physical book that you have on your bookshelf in your apartment in Brooklyn, and before that Los Angeles, and before that, San Francisco," says Saveur editor-in-chief James Oseland. And as a cookbook lover who recently had to slash his own collection of nearly 1,000 books down by 70 percent, Oseland would certainly know.

Maybe you're a stalwart for cooking in a more "analog" fashion, preferring to reach for a bound collection of recipes and all those pages to thumb through, or perhaps you regard your library's contents more as historical relics revealing our shifting culinary trends through the years. Whatever the situation, your growing collection might benefit from some organizational help. Below, we queried three experts from various corners of the food industry: a librarian, an editor and a chef, on their own tried and true methods.

America is one big category. For me it's ok to have the first Alice Waters Chez Panisse right next to the Sylvia's soul food cookbook. It makes sense to me as a cook, and there's something perversely satisfying about recalling the lines I draw between the two of them.

We use the Library of Congress classification system, which is basically organized by subject. Interestingly, however, when the system was established, food was not a major topic of interest, so the schema is pretty weak and focuses on home economics. Given the current understanding about food, the schema would look very different if it were created today.

I have about 100 cookbooks. My cookbooks are kept in a special bookshelf in my dining room. They're arranged by subject, with general cookbooks first. Then they're arranged by cuisine or cooking method, i.e. all the Italian cookbooks are together arranged by author. Following that, you find baking arranged by author, braising arranged by author, etc. What can I say? I'm a librarian.

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