Tag: Cook the Books
Zucchini Frittata from The Blackbird Café
Midnight at the Blackbird Cafe is the current selection for Cook the Books. There’s a lot of delicious food (and pie) in the novel. I would like to make it all but settled on this frittata to celebrate the book.
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.
“Tio Mario’s Famous Chile Con Carne Colorado-Style Burritos” for Cook the Books
This Cook the Books round features Where I Come From: Life Lessons from a Latino Chef by Aarón Sánchez. It’s an honest look at the world of cooking and the chef himself. These burritos, attributed to his uncle, are worth the time to make. The book is more than worthy to pick up. Delicious!
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.