"We are what we eat, they say. We can eat what we read, too. The Book Club Cookbook by Judy Gelman and Vicki Levy Krupp (Tarcher/Penguin, $21.95), first published in 2004 and now newly updated and revised, offers up dozens of new recipes inspired by book clubs’ favorite books, their characters and authors."
"It's pretty much a no-brainer why we love something like The Book Club Cookbook - it combines two of our all-time favorite things: food and books. Even better - the recipes in the book let us get a fuller experience of our favorite novels by thinking up recipes either inspired by the story or literally contributed by the author as essential to the book."
"The Book Club Cookbook excels at offering book groups new title ideas and a culinary way to spice up their discussions."
Whether it's Roman Punch for The Age of Innocence, or Sabzi Challow (spinach and rice) with Lamb for The Kite Runner, or Swedish Meatballs and Glögg for The Girl with the Dragon Tattoo, nothing spices up a book club meeting like great eats. Featuring recipes and discussion ideas from bestselling authors and book clubs across the country, this fully revised and updated edition of the classic book guides readers in selecting and preparing culinary masterpieces that blend perfectly with the literary masterpieces their club is reading. This edition features new contributions from a host of today's bestselling authors including:
- Kathryn Stockett, The Help (Demetrie's Chocolate Pie and Caramel Cake)
- Sara Gruen, Water for Elephants (Oyster Brie Soup)
- Jodi Picoult, My Sister's Keeper (Brian Fitzgerald's Firehouse Marinara Sauce)
- Abraham Verghese, Cutting for Stone (Almaz's Ethiopian Doro Wot and Sister Mary Joseph Praise's Cari de Dal)
- Annie Barrows, The Guernsey Literary and Potato Peel Pie Society (Annie Barrows's Potato Peel Pie and Non-Occupied Potato Peel Pie)
- Lisa See, Snow Flower and the Secret Fan (Lisa See's Deep-Fried Sugared Taro)
|Publisher:||Penguin Publishing Group|
|Product dimensions:||7.38(w) x 9.16(h) x 1.40(d)|
|Age Range:||18 Years|
About the Author
They created bookclubcookbook.com and kidsbookclubbook.com, websites that provide inspiration for book clubs, featuring book recommendations from book groups around the country, author recipes, book giveaways, author blogs, and newsletters.
Their latest book, Table of Contents (www.bookclubcookbook.com/book.htm# Table of Contents), features book-related recipes from fifty of today’s most popular authors.
Judy and Vicki enjoy speaking about book clubs, and appreciate their ongoing conversations, both in person and via their websites, with book and food enthusiasts across the country. They live with their families in the Boston area.
Most Helpful Customer Reviews
Many times readers, especially in book club discussions, are interested in learning why authors incorporate certain foods into their books. This Book Club Cookbook features 100 book titles and at least one or two recipes that come from the pages of those books.Even if you are not in a book club and just enjoy reading, this will be a great cookbook to have in your collection.It includes classic and older, popular books like Anna Karenina, Chocolat, Life of Pi, The Grapes of Wrath, A Fine Balance, Memoirs of a Geisha.... It also has newer books such as Water for Elephants, A Visit from the Goon Squad, Room, The Help, The Immortal Life of Henrietta Lacks, etc.I look forward to trying recipes such as Griet's Vegetable soup from the Girl with a Pearl Earring, and Honey Cake from the Secret Life of Bees.Their is a few paragraphs before every recipe explaining some background about it's origins in the novel. Some of the recipes are also followed by novel thoughts.This cookbook is worth owning.
I love cookbooks and obviously I love to read, so when the offer came to review The Book Club Cookbook, I jumped at it. What could be more fun than to have available some of the recipes from the most popular book club books? And if it¿s your turn to host your book club, well, this book will make choosing a dish so much easier.This book covers some of my favourite novels: Snow Flower and the Secret Fan (Lisa See), The Guernsey Literary and Potato Peel Pie Society (Mary Ann Shaffer and Annie Barrows), and The Help (Kathryn Stockett) as well as some I have yet to read but are on the top of my towering TBR list: Cutting for Stone (Abraham Verghese) and Water for Elephants (Sara Gruen). Actually, the list of books on my own TBR list overlaps quite a bit with the books featured in this cookbook. Each novel¿s recipe is preceded by a description of the source book and some are followed by an explanation of the food, thoughts from the author and/or a book club¿s take on the book itself and why they chose a particular food for their club.So far I¿ve made two recipes (I¿m planning another this weekend). Both are cookies ¿ Chewy Oatmeal from the book Plainsong by Kent Haruf and Chocolate Chip Shortbread from Bee Season by Myla Goldberg. Both turned out great and were gobbled up by my family in no time. It doesn¿t just have cookies or sweets ¿ there are savory dishes as well. There is Zaytoon¿s Chicken Shwarma from Jonathan Lethem¿s Motherless Brooklyn, Britta¿s Crab Casserole from The Hours by Michael Cunningham, Greek Rice Pudding and Tzatziki from Middlesex by Jeffrey Eugenides. There are drinks in here too: Glögg from The Girl with the Dragon Tattoo as well as soups and salads. An ambitious book club could have an entire meal with several courses if they didn¿t mind mixing their books!Another great thing about this book club cookbook is that the featured novels range from contemporary to classic, so that a club is bound to find something of interest. I could see using this book for future club choice ideas as well. It would also make a great gift for an avid reader, book club member or not. I highly recommend it!
First of all, this book is a wealth of resources for books to read ¿ either on your own or as part of a book club. This is a book about books; not just a cookbook. At over 500 pages long, there is a diverse selection of about 100 books (and more that are mentioned in passing). Many are books I¿ve either actually read, or are currently in my To Be Read Pile, or (especially since re-reading the cookbook) in my to-add-to-the-TBR list. Both fiction and non-fiction books are represented. Some classics are here: for ¿Anna Karenina¿, there is Wild Mushrooms on Toast. Older books, such as ¿A Tree Grows in Brooklyn¿ (Charlotte Russe) , are here. Many multi-cultural books are included, such as Rohinton Mistry¿s ¿A Fine Balance¿ (chicken biryani); or Naguib Mahfouz¿s ¿Palace Walk¿ (Mrs. Mahfouz¿s Mulukhiya (Green Soup) ).Recipes are either submitted by the various book clubs covered in this book, or by the authors themselves (for example, Jhumpa Lahiri provided an recipe for ¿Mrs. Lahiri¿s Hard-Boiled-Egg Curry in Mustard Sauce¿). There are also food-related essays written by select authors especially for this cookbook. Recipes range from appetizers to main dishes to drinks (both alcoholic and non-alcoholic) to desserts.I enjoyed also the passages in this book about various featured book clubs across the country ¿ what they read and discussed (and the food they¿ve shared), and how different they all are. There are all-male book clubs, African-American book clubs, book clubs that focus on only one type of book (i.e. South Asian books). There is a list of resources in the back of the cookbook for finding certain ingredients (such as Lyle¿s Golden Syrup for ANZAC cookies, based on ¿The Road from Coorain¿ by Jill Ker Conway). International readers interested in this cookbook will have to figure out metric measurements themselves ¿ there are no charts or equivalents included. Additionally, there are no photographs ¿ not a detriment for me; especially since this cookbook is already good-sized. I¿s say most of these recipes are ideal for potlucks, and yes of course book clubs. It¿s not an all-purpose ¿family¿ or ¿home-cooking¿ cookbook.
I wanted more from this one. It was such a great idea in theory. Complete menus would have been nice. Or thematic suggestions for decoration. Less talk about book clubs all over the country and more talk about the actual food. My daughter and I had a Harry Potter theme night, and I tried to use the Harry Potter chapter as a starting point, but since I couldn't actually remember Harry eating Treacle Tart at all in the books, and that was practically the only thing mentioned, we gave it up, and found a lot of great recipes online at Mugglenet. I'd try another recipe/meal, with a different novel, but this book just could have been so much more.