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A Reader's Cookbook
     

A Reader's Cookbook

by Judith Choate
 

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The pleasure of reading is enhanced by tasting food of the land where a story unfolds or toasting a hero with the beverage of his choice. Who, when reading Tolstoy or Chekov, might not imagine a cherry-preserve sweetened tea? A novel by Kiran Desai or Jhumpa Lahiri leads to saffron-infused basmati. Kathryn Stockett fans will add to their experience by nibbling

Overview

The pleasure of reading is enhanced by tasting food of the land where a story unfolds or toasting a hero with the beverage of his choice. Who, when reading Tolstoy or Chekov, might not imagine a cherry-preserve sweetened tea? A novel by Kiran Desai or Jhumpa Lahiri leads to saffron-infused basmati. Kathryn Stockett fans will add to their experience by nibbling pralines. Let sophisticates hail Ian Fleming or Jay McInerney with a martini, stirred or shaken. A Reader's Cookbook divides the world into 17 literary/culinary regions, the last covering fictional utopias and dystopias. A reader delving into a world gone awry needs luscious food! Choices allow the word-inspired chef to cook dinner, host a book-club tea or prepare an easily-transported treat. The literary palate is also explored in a smorgasbord of writer quotes on food favorites and other soulful nourishments.

Editorial Reviews

Publishers Weekly
Choate, co-author of New American Classics and the French Culinary Institute's Fundamental Techniques of Classic Cuisine and Fundamental Techniques of Classic Pastry Arts (a James Beard award-winner), dumbs it down – way down – in this rote collection of regional recipes. Geared toward book clubs, Choate organizes her recipes by region, allowing clubs to create menus based on a book's setting or author's homeland. Recipes are scaled to accommodate large groups, enabling book-lovers to make enough Stuffed Mushrooms or Boston Baked Beans to feed an army, and enough of the Southern sweet Bourbon Balls to stock a store. Most of her American fare is as predictable as it is pedestrian (Buffalo Chicken Wings are par for the course), though the occasional international recipe surprises: Feijoada, a meaty Brazilian stew, perfect Turkish coffee, and the Russian drink Kvas lend an air of authenticity to clubs working their way through Anna Karenina. But not even a bottomless glass of Southwest Margaritas (serves 12) can save the book; its cheap layout, seemingly random quotes from famous authors, and the inclusion of dishes as basic as Deviled Eggs make this an easy one to skip. (Oct.)
TheDailyMeal.com
Encouraged by her daughter and granddaughter (both members of book clubs), Judie Choate, a three-time James Beard Award winner, created A Reader’s Cookbook in hopes of encouraging people to read and learn how to cook and enjoy different foods from around the world. It basically creates the modern-day book club for food lovers. If you were reading 100 Years of Solitude, one of Judie Choate’s favorite books, then the discussion would be interspersed with mouthfuls of Pollo Barracho or sips of Mexican Hot Chocolate (recipes from the Latin America section of Choate's book). Or, if you’ve just finished a particularly sad novel (think The Notebook), then you can refer to Chapter 17 in which all recipes are “intended to promote happiness.” --( Editor Yasmin Fahr)
The Daily Meal
Book clubs are a great idea; the tough part is actually getting people together regularly — but what if the meetings revolved around food? Set aside the same old wine and cheese plate and entice your friends by serving delicious foods and drinks inspired by the author's home country or theme of the book…Encouraged by her daughter and granddaughter (both members of book clubs), Judie Choate, a three-time James Beard Award winner, created A Reader's Cookbook in hopes of encouraging people to read and learn how to cook and enjoy different foods from around the world. It basically creates the modern-day book club for food lovers.
The Travel Connoisseurs
This past weekend, I had a Summer Sangria party! I decided to make one red sangria and one white sangria, and chose the White Sangria that Eric Rippert makes at his Westend Bistro at the Ritz Carlton in Washington DC and the Red Sangria from Judith Choate, a three times James Beard Award Winner, which is out of her upcoming book, A READER'S COOKBOOK(Red Rock Press)…The red was the HIT of the party! In fact, most of it was gone, and there was a big bowl of it. This was also an easy recipe, and I encourage you to use different types of wines for different flavors. The red sangria was refreshing and the perfect amount of sweet. The flavors blended beautifully, and the choice of the Cabernet worked great.

Product Details

ISBN-13:
9781933176345
Publisher:
Red Rock Press
Publication date:
11/16/2010
Pages:
256
Product dimensions:
8.30(w) x 9.90(h) x 0.60(d)

What People are Saying About This

Charlie Palmer
Judith Choate has masterfully created a delicious road map for a culinary journey around the world. It's the perfect pairing to any book club. --(Charlie Palmer, of Aureole, Joule, and other restaurants, hotels and wine shops across the country.)
Nan Lyons
A Reader's Cookbook encourages you to curl up not only with a good book but also a terrific collection of recipes. Judith Choate explores the surroundings of favorite authors with delicious results. --(Nan Lyons, author of "Who is Killing the Great Chefs of Europe" and "Around the World in Eighty Meals")
Michael McCarty
Judith Choate is as passionate about the written word as she is about food, making A Reader's Cookbook both a pleasure and a terrific blueprint for sharing great writing and great eats. --(Michael McCarty of Michael's Restaurants in Santa Monica and New York)

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