• Gets ridiculously excited about food

• Savors each bite

• Loves watching cooking shows Some foodies love to cook, and some just love to eat. Some are adventurous eaters, and some prefer to stick with what’s familiar. Foodies can be vegan, vegetarian, or omnivorous. What all foodies have in common is an apprecia-tion of good food - plain and simple. A foodie might subscribe to food and cooking magazines, such as Eating Well, Food Network Magazine, or Saveur. A subscription to one of these magazines would also make a great gift for the Foodie in your life. For more ideas, see inside.

Who is theWho is theWho is theWho is the

FOODIE?FOODIE?FOODIE?FOODIE?

Visiting the LibraryVisiting the LibraryVisiting the LibraryVisiting the Library

LocationLocationLocationLocation 1 Conti Parkway, Elmwood Park, IL 60707

We are located in Conti Circle, near the intersection of Grand Ave. and N. 76th Ave.

Parking in the Circle is free for 4 hours.

Hours of OperationHours of OperationHours of OperationHours of Operation Monday - Thursday 9 a.m. – 9 p.m. Friday 9 a.m. – 6 p.m. Saturday 9 a.m. – 5 p.m. Sunday* 1 p.m. – 5 p.m. *Closed on Sundays Memorial Day - Labor Day

For the...For the...For the...For the...

FOODIEFOODIEFOODIEFOODIE

GIFT GUIDE

GIFT GUIDE

GIFT GUIDE

GIFT GUIDE

2014201420142014

Elmwood Park Public Library

1 Con� Parkway, Elmwood Park, IL 60707

708.453.7645 | www.elmwoodparklibrary.org

Elmwood Park Public Library

1 Con� Parkway, Elmwood Park, IL 60707

708.453.7645 | www.elmwoodparklibrary.org

NONNONNONNON----FICTIONFICTIONFICTIONFICTION

50 Foods: The Essentials of Good Taste, Edward Behr

This is the definitive guide to the foods every food lover must know, including sim-ple, practical information about buying, using, preparing, and enjoying.

Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Fla-vors Remixed, Bryant Terry

This renowned chef reworks the ingre-dients and dishes of these vibrant and flavor-packed cuisines to present new

and delightful combinations.

Burnt Toast Makes You Sing Good, Kathleen Flinn

A family history with recipes, this mix of food and memoir offers a flavorful tale spanning three generations.

A Fork in the Road: Tales of Food, Pleasure & Discovery on the Road, Lonely Planet

Join us at the table for this 34-course ban-quet of original stories from food-obsessed writers and chefs sharing their life-

changing food experiences.

The Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop, Emily Elsen and Melissa Elsen

From the proprietors of the renowned Brooklyn shop and cafe comes the ultimate pie-baking book for a new generation of bakers.

DVDDVDDVDDVDssss

Hot Doug’s: The Book, Doug Sohn and Kate DeVivo

Sohn takes the reader on a fun, irrever-ent trip through the history of hot dogs,

his restaurant, and the many patrons who have de-clared Sohn the king of dogs.

Ivan Ramen: Love, Obsession, and Recipes from Tokyo’s Most Unlikely Noodle Joint, Ivan Orkin

The end-all-be-all guide to ramen from Ivan Orkin, the iconoclastic New York-born owner of Tokyo's top ramen shop.

The New Midwestern Table: 200 Heartland Recipes, Amy Thielen

This engaging, keenly American cook-book is delicious proof that the Midwest is rising.

Nom Nom Paleo: Food for Hu-mans, Michelle Tam and Henry Fong

Crackling with humor, Nom Nom Paleo offers a fun, fresh approach to cooking with whole, unprocessed ingredients

free of grains, legumes, and added sugar.

The VB6 Cookbook, Mark Bittman

Following up on his bestselling diet plan, VB6, Bittman delivers a full cook-book of recipes designed to help you eat vegan every day before 6:00 p.m.,

and deliciously all of the time.

Chef

A gifted chef quits his job at a trendy LA restaurant and opens a no-frills food truck, reigniting his passion for life, love, and the kitchen. Jon Favreau leads a hilarious all-star cast.

Spinning Plates

The story of three extraordinary restau-rants and the incredible people who make them what they are. Their unforget-table stories of family, legacy, passion and survival come together to reveal how

meaningful food can be, and the power it has to con-nect us to one another.

Delicious!, Ruth Reich

Billie is the only remaining employee at Delicious!, a once iconic food magazine in NYC. In the lonely office Billie finds old letters written to the famous chef, James Beard, which give her a greater under-

standing of history and her own life.

Relish: My Life in the Kitchen, Lucy Knisely

In her forthright and funny memoir, Knisely traces key episodes in her life framed by what she was eating at the time and lessons learned about food,

cooking, and life. Each chapter ends with an illustrat-ed recipe—many of them treasured family dishes, and a few of them Lucy's original inventions.

GRAPHIC NOVELGRAPHIC NOVELGRAPHIC NOVELGRAPHIC NOVEL

FICTIONFICTIONFICTIONFICTION