Thanksgiving is almost here, and with that comes the stress of cooking enough food to feed the entire extended family while they sit around and watch football. But you’ll have to plan your menu in advance, just so you know what to pick up from grocery store.

You’re in luck, because the Edison Public Library has a great collection of cookbooks to help you find new and unique dishes that will make even the haughtiest of mothers-in-law give a compliment—even if it might be begrudgingly.

Unfortunately, we still can’t help you with the dishes.

And just as a reminder, the Edison Public Library will be closed in observance of Thanksgiving on Thursday and Friday, November 23 & 24. The library will reopen on Saturday, November 25, for regular operating hours.

Beautiful Boards
by Maegan Brown
eBook on HOOPLA

Thanksgiving: How to Cook It Well
by Sam Sifton

641.568 SIF.

Beard on Birds
by James Beard
eBook on HOOPLA

Quick and Easy Vegan Celebrations
by Alicia C. Simpson
eBook on HOOPLA

New Native Kitchen
by Freddie Bitsoie & James O. Fraioli
eBook on HOOPLA

Big Little Recipes: Good Food With Minimal Ingredients and Maximal Flavor
by Emma Laperruque

641.555 LAPERRUQU 2021

Modern Comfort Food
by Ina Garten

641.5 GAR

101 Things To Do With Pumpkin
by Eliza Cross
eBook on HOOPLA

The Pioneer Woman Cooks: Food From My Frontier
by Ree Drummond

641.597 DRU.

Elegant Pie
by Karin Pfeiff-Boschek
eBook on HOOPLA

Edison Public Library Locations:

Main Library
340 Plainfield Avenue (at Division Street)
Edison, New Jersey 08817
(732) 287-2298

Clara Barton Branch
141 Hoover Avenue (at Pleasant Ave)
Edison, New Jersey 08837
(732) 548-3045

North Edison Branch (at Library Place)
777 Grove Avenue
Edison, New Jersey 08820
(732) 738-0096

• Borrow e-books, audiobooks, and magazines at eLibraryNJ or through the Libby app 
• Watch films, documentaries, and Great Course classes at Kanopy
• Take a class at LinkedIn Learning
• Borrow music, comics, movies, and more at Hoopla
• Read newspapers and magazines from over 100 countries on PressReader

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