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Summary
Summary
A combination of cookbook and discussion ideas for popular book club selections features an assortment of recipes for culinary creations that tie in with a variety of literary masterpieces.
Author Notes
Judy Gelman and Vicki Levy Krupp have participated in many book clubs. After taking a cooking class together, they began meeting regularly at a local sandwich shop. There, over stacks of library books, endless cups of coffee, and bagel sandwiches, The Book Club Cookbook was born.
Reviews (2)
Publisher's Weekly Review
?Whether you?re looking to start a book club, choose your book club?s next reading selection, find a recipe to match with a book or gather fresh food ideas, [this volume] can help,? declare authors Gelman and Krupp, a PR consultant and an educator, respectively. To gather all that material, they contacted members of dozens of book clubs throughout the country?from clubs of Jewish moms in Atlanta to psychotherapists in Connecticut?and quickly discovered that these chatty groups are diverse, passionate and boast an impressive camaraderie. It?s logical, then, that this collaborative project offers all sorts of anecdotes and food ideas from club members and profiles of various clubs, in addition to recipes drawn from favorite books. (Short plot summaries of each suggested title are also included.) The choices range from Anna Karenina?s Wild Mushrooms on Toast and Life of Pi?s Tandoori Shrimp to The Hours?s Crab Casserole and Nickel and Dimed?s Mozzarella Sticks. Part cookbook, part celebration of the written word, the volume illustrates how books and ideas can bring people together. And considering that there?s an estimated seven million people in America involved in book clubs these days, this should prove to be a popular volume. (May) Copyright 2004 Reed Business Information.
Library Journal Review
When two avid readers and food lovers combined their passions, they wound up creating this excellent resource for book discussion groups. Gelman and Krupp began by selecting 100 fiction and nonfiction titles that stood out as favorite choices of book clubs around the country. For each, they then provided a concise yet entertaining synopsis and discussion of the role that food plays in the story, one or two tempting recipes inspired by the book, and a profile of the book club recommending that title. Offered here are a few classics, such as Anna Karenina (Wild Mushrooms on Toast), but most of the choices are more contemporary, ranging from Michael Cunningham's The Hours (Britta's Crab Casserole) to Sue Monk Kidd's The Secret Life of Bees (Honeycake, naturally). Similar works include The New Great American Writers' Cookbook, edited by Dean Faulkner Wells, which concentrates more on writers' ties to a particular recipe or dish, and Shauna Kennedy Wenger and Janet Kay Jensen's The Book Lover's Cookbook, a collection of book extracts and recipes inspired by great works of literature that is nicely suited to individual readers wishing to explore culinary connections in literature. The Book Club Cookbook excels at offering book groups new title ideas and a culinary way to spice up their discussions. Highly recommended for public libraries.-John Charles, Scottsdale P.L., AZ (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
