This first cookbook created specifically for book clubs shows readers how to add a delightfully delicious angle to their book club gatherings
Featuring recipes and food-related discussion ideas for one hundred popular book club selections, The Book Club Cookbook guides readers in selecting and preparing culinary masterpieces that tie in just right with the literary masterpieces their club is reading. From "Honey Cakes" to go along with The Secret Life of Bees by Sue Monk Kidd to "Eggplant Caponata" to go with Bel Canto by Ann Patchett; from "Lemony Goat Cheese Tart" with Galileo's Daughter by Dava Sobel to "Shrimp Flautas" for Empire Falls by Richard Russo; The Book Club Cookbook makes adding foods that stem from the books your club reads fun and easy.
Vicki Levy Krupp and Judy Gelman polled hundreds of book clubs all over the country to determine what their members are reading and to discover the creative ways that they're integrating food into their meetings. With recipes and colorful background information on the role that food plays in the reading choices—much of which was contributed by the authors of the book club selections themselves—The Book Club Cookbook will add some real flavor to your book club meetings.
The first cookbook designed specifically for book clubs, The Book Club Cookbook will add some real flavor to your book club meetings. Here are just a few recipe suggestions:
Tandoori Shrimp with Life of Pi by Yann Martel
Mint Juleps with The Great Gatsby by F. Scott Fitzgerald
Her Majesty's Spinach Borek (Pastry) and Her Majesty's Mujadara (Lentils and Rice) with Cucumber Yogurt with Leap of Faith by Queen Noor
Great Grandma Olivia’s Sweet Potato Pie with Sugar by Bernice McFadden
Spicy Pork with Orange Hoisin Sauce in Wonton Cups with Balzac and the Little Chinese Seamstress by Dai Sijie
Death by Chocolate with The Da Vinci Code by Dan Brown
Ambrosia with To Kill a Mockingbird by Harper Lee
Joan and Lalita’s Peach Cobbler with Cane River by Lalita Tademy
Griet’s Vegetable Soup with Girl with a Pearl Earring by Tracy Chevalier
Britta’s Crab Casserole with The Hours by Michael Cunningham
