Tag: Cook the Books Club
Potato Sandwiches with Pepperoni and Basil for Cook the Books
This round’s selection is 97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement by Jane Ziegelman. It was a very informative and very readable history of immigrant food from the 1850s to the 1930s.
A Honeysuckle Cocktail for Honeysuckle Season by Mary Ellen Taylor
Honeysuckle Season and an early spring cocktail. Read on for a book review and a refreshing libation for the April/May edition for Cook the Books.
Honeysuckle Season for Cook the Books April/May Edition
I’m hosting the April/May edition for Cook the Books. Grab a copy of Honeysuckle Season by Mary Ellen Taylor and join us.
Spinach & Feta Frittata
Welcome to Eat Joy, the current selection for Cook the Books. I made a delicious brunch dish, Spinach & Feta Frittata.
“Secret” Meyer Lemon Scones for The Secret, Book & Scone Society
The Secret, Book & Scone Society is the current Cook the Books read. Here’s my review of this quaint little mystery along with a “secret” scone recipe. (The secret may be in the glaze…you will see…)
Chili-Infused Brownies with Mango-Strawberry Frozen Yogurt
Welcome to the latest round of Cook the Books. CTB is a virtual book club open to anyone that has a passion for books and food. Every two months, we all collectively read, become inspired and get into the kitchen. For more details on joining our merry band of epicurean readers, click here. Claudia from…
Roasted Broccoli Brown Rice Bowls and Hippie Food
Brown rice, tofu, whole wheat bread, organic vegetables, Whole Foods….these are all wonders brought to you by the counter-culture. Join me for a review of Hippie Food: How Back-to-Landers, Longhairs, and Revolutionaries Changed the Way We Eat.
Elephant Ears and Pomegranate Soup
Pomegranate Soup is the current selection for Cook the Books. There’s an eclectic mix of Persian, Italian, and Irish food in this book. I decided on the Persian recipe for Elephant Ears.
Banana-Mango Nut Muffins
The Language of Flowers by Vanessa Diffenbaugh is the current Cook the Books selection. There’s so much food in this novel, perhaps to help comfort one as they read this tale of survival and ultimate triumph and hope.
Persian Noodle Soup for Cook the Books and The Temporary Bride
The Temporary Bride: A Memoir of Love and Food in Iran by Jennifer Klinec is the October/November selection for Cook the Books. This is a true story of a Canadian expat searching for new culinary experiences, primarily set during her trek into Iran.