Combining books, friends and food seems like a recipe for success, and so it proved in 2004 when authors Judy Gelman and Vicki Levy Krupp released The Book Club Cookbook. Book clubs around the country adopted this book, which featured recipes inspired by bestselling books of the time.
A revised version of The Book Club Cookbook features dozens of new recipes, essays and authors’ notes, thoughts from bookclubs, and a section of full-page images of popular dishes and releases March 1st. Here’s a sampling of the authors:
- Sara Gruen, author of Water for Elephants (recipe for Oyster Brie Soup)
- Kathryn Stockett, author of The Help (recipe for Demetrie’s Chocolate Pie and Caramel Cake)
- Stieg Larson, author of The Girl With the Dragon Tatoo (recipe for Brian Fitzgerald’s Firehouse Marinara Sauce)
- Annie Barrows, author of The Guernsey Literary and Potato Peel Society (recipes for Annie Barrows’ Potato Peel Pie and Non-Occupied Potato Peel Pie)
- Elizabeth Strout, author of Olive Kitteridge (recipe for Olive Kitteridge’s Grandmother’s Doughnuts)
Cooking a recipe from a book you’re reading sounds like just the thing to help readers experience their books on new levels. It’s not necessary to be a member of a book club to benefit from this book.
The Book Club Cookbook has a Table of Contents grouped by literary work, but there’s a recipe index in the back. Other helpful features include an Author and Book Title Index grouped by genre and food themes and referencing associated recipe pages.
This edition of The Book Club Cookbook has all the ingredients for success. I highly recommend it to those who enjoy good books and good food.
Reviewed by Janalyn Voigt, author of DawnSinger (Tales of Faeraven)
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*My thanks to the author and publisher for providing a complimentary copy of this book for purposes of review.
**Janalyn Voigt is an Amazon Associate and benefits when products are purchased on Amazon through links from Novel Books.
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