Goshen Public Library Cookbook Book Club: Home
Goshen Public Library Cookbook Book Club
Cookbook Club Information
The Cookbook Book Club meets the 1st Friday of the month (excepting holidays) from 1:00pm-2:30pm. The book club is run by Adult Services librarian, Lynn Coppers and reads/reviews a wide range of cookbooks to include: various cooking techniques, specific chefs, and ethnic cooking styles. The members of the book club bring one dish to share from the cookbook and the group sits down for a potluck lunch. This book club is currently full, you are welcome to stop by or call the Reference Desk to be added to a wait list (845)294-6606 ext. 106.
Browsing for Cookbooks at
The Goshen Public Library
Cookbooks are shelved in the Non-Fiction section between 641.5 and 642. Here is how they are arranged:
641.5 – General cookbooks
641.59 – Cookbooks by country or region
641.6 – Specific kinds of foods
641.7 - Specific processes and techniques
641.8 – Specific kinds of dishes
Cookbook Book Club Selections
Below are the titles, in order of discussion month, of the cookbooks the Cookbook club has reviewed, discussed, and sampled.
Past Cookbook Selections
Cookbook Club Sampled Recipes
Food 52 Genius Recipes - Sampled Recipes
Basic Hummus, p. 36 - Simple and delicious.
One-Ingredient Whole Grain Crackers, p. 37 - The ultimate in simple recipes!
Raised Waffles, p. 29 - Delicate and crisp.
Mushroom Bourguignon, p. 147 - A rich and hearty vegetarian dish.
Dense Chocolate Loaf Cake, p. 218 - Moist and delicious.
Plenty More - Sampled Recipes
Steamed Eggplant with Sesame and Green Onion, p. 40 - A lovely Japanese inspired preparation The marinade would be useful in other dishes as well.
How to Eat Supper - Sampled Recipes
Almond Chutney Chicken in Lettuce Roll-Ups, p. 113. (Katie Edson) Good, nice for a party.
Provencal Tuna Salad, p. 18 - A nice change from mayonaise based preparations. Good for summer, served on a green salad.
Plumped Ginger-Caramel Shrimp, p. 227 - Delicious and unusual preparation. Serve with ginger rice.
The Smitten Kitchen - Sampled Recipes
Tart it Up! - Sampled Recipes
Lidia's Commonsense Italian Cooking - Sampled Recipes
Can't remember what I made. It was not memorable or worthy of making again (Katie Edson).
Squash and Ricotta Tart, p. 27 - Used half the sugar called for and it was still too sweet. Would cut the sugar still more and use basil instead of fresh mint.
Genovese Focaccia, p. 32 - Delicious. Would be great for sandwiches.
My Kitchen Year - Sampled Recipes
Gingered Applesauce Cake Glazed with Caramel: page 93. Katie Edson - so yummy! A recipe to make again and again.
Longchamps Rice Pudding with Raisins, - Everyone enjoyed this.
Lemon Pudding Cake, p. 165 - Very easy and delicious.
James Beard's Tomato Pie, - Ripe summer tomatoes are a must!
Corn Pudding - A great side dish or simple dinner. Would also be good for breakfast!
Rose Water and Orange Blossoms - Sampled Recipes
Mujadara with Crispy Onions, p.139 - Delicious, complex flavor from simple ingredients.
Freekah with Tomato and Chickpeas, p. 141. Very nice alternative to the standard rice or pasta side.
Cabbage Rolls in Tomato Broth with Rice Stuffing, pp. 88-89 - Used Swiss chard instead of cabbage. Very tasty! Recipes for other fillings are also given.
Hushweh (Chicken Rice Pilaf with Butter Toasted Almonds), pp. 124-125 - Lebanese comfort food. Delicious and substantial.
Jamie at Home - Sampled Recipes
Crispy and Sticky Chicken Thighs with Squashed New Potatoes and Tomatoes, p. 189 - Very flavorful and easy.
Summer Tomato Pasta, p. 235 - A simple summer salad. Fresh herbs are essential.
Blackberry and Apple Pie, p.348 - Yummy!
Superb Squash Soup with the Best Parmesan Croutons, p. 361 - Our sample was made with fresh pumpkin and was delicious.
River Cottage VEG - Sampled Recipes
Kale and Mushroom Lasagna, p.34 - A nice change from the tomato sauce based varieties.
Spinach, Penne and Cheese "Spouffle", p.43 - Penne turns this "spouffle" into a sustaining one-pot meal.
Sweet Potato and Peanut Gratin, p.63 - Peanut butter and lime add a satay-like flavor. An unusual and delicious combination.
Creamy Mushroom Soup, p.152 - Super creamy and tasty.
Pearled Barley Broth, p. 160 - Hearty and delicious. You won't miss the meat!
Pumpkin and Raisin Tea Loaf, p. 394 - Rich and sweet and made without butter or oil. Our sample was made with market fresh carrots and was perfect.
Brunch @ Bobby's - Sampled Recipes
Earl Grey Spritzer, p.34 - Refreshing served with seltzer. Would be even better with champagne!
Crumpets, p. 150 - Move over English muffins!
Calabrian Scrambled Eggs, p. 140 - Mixed with sopressata and cheese and topped with pesto - yummy!
Grape Focaccia, p. 161 - Worked up more like a pizza than a bread. Too much olive oil, but topping was very good. Liked Lidia's recipe better.
Biscuit Sticky Buns, p. 157 - A delicious and easier version of the breakfast classic.
Shoofly Muffins, p.174 - Perfect for those who like a sweet morning treat.
Martha Stewart's Hors D'Oeuvres Handbook - Sampled Recipes
Celeriac-Potato Pancakes with Apple-Onion Compote, - Subtly different from the usual potato-only pancake, Compote a nice change from traditional applesauce accompaniment. Sour cream is good too.
Escarole and Fontina Empanaditas - Escarole filling was verytasty. The empanada dough was flaky and delicious.
Chicken, Apple and Cheddar Empanaditas, p. 295 - Also very good. Nice combination of flavors.
Asian Meatballs on Snow Pea Picks, p. 344 - These were a big hit. Delicious and beautiful to look at!
Eggplant Crisps, p.255 - Perfect little bite, reminiscent of eggplant parmesan.
Essential Emeril - Sampled Recipes
Barbecue Shrimp and Jalapeno Biscuits, p. 51. Very spicy and flavorful. Biscuits, though easy to make, tasted complex and delicious.
Alden's Egg Drop Soup, p. 81 - Comforting, with chicken stock eggs and tofu.
Shrimp Stewfee, p.145 - A delicious and quicker etoufee.
Shredded Brussels Sprouts and Quinoa Salad, p. 227 - Great combination of flavors. Roasting the sprouts would add even more.
Love Potatoes, p. 202 - Just a few ingredients and long, slow cooking make for a delicious dish.
Bread Pudding with Macadamia Caramel Sauce, p. 283 - Rich and indulgent. The sauce would be wonderful on just about anything!
Summer Berry Crisp, p. 280 - Can be made all year round with frozen berries.
Scalloped Potatoes, (from the book: From Emeril's Kitchen) - Made with heavy cream, these may be the richest potatoes ever!
Julia Child: The Way to Cook - Sampled Recipes
Cream of Cauliflower Soup, made from Rice and Onion Soup Base, pp. 6 & 8 - Simple ingredients. Two different versions were made. Very simple changes altered the taste significantly.
Cream of Carrot Soup, p. 11 - Also made from the rice and onion soup base. Also very good.
Braised Whole Filet of Salmon in Wine and Aromatic Vegetables, p.85 - Very moist and flavorful.
Braised Cabbage Rolls with Ham and Bread Crumb Stuffing, pp.304 & 184 - Simple ingredients, simple preparation, great one pot meal.
Shrimp Quiche, p. 384 - Flaky pastry. Savory custard filling.
Crab Crepes, p. 405-6 - These make you remember why crepes were so popular, Deserve to be so again!
Chocolate Amaretti Truffles, p. 485 - Smooth, creamy and decadent!
Cooking for Jeffrey - Sampled Recipes
Butternut Squash & Ricotta Bruschettas, pp. 57-59 - Tasty appetizer. Ricotta is extra creamy.
16 Bean Pasts e Fagioli, p. 70 - Hearty and delicious.
Kasha Varnishkes, p. 147 - Great flavor from a few simple ingredients.
Vanilla Cream Cheese Pound Cake, pp. 208-209 - Moist and dense. Would be perfect with ice cream and/or fresh fruit or berries.
Apple Pie Bars, pp. 214-215 - Apple pie in a convenient bar form. Delicious!
Prune Armagnac Clafouti, p. 222 - Moist and delicious without being too sweet. Would be great for brunch.
Pecan Rum Raisin Ice Cream, pp. 228-229 - Creamy and decadent. The vanilla base would be a good alone or as a base for other flavors as well.
Limoncello Ricotta Cheesecake, pp. 232-233 - Smooth and creamy with a lovely light lemon flavor.
Fresh Peach Cobbler, pp. 335-336 - Served warm with vanilla ice cream. Delicious!
Cooking in Goshen
Farmer's Market Information
The Market runs every Friday, 10am until 5pm until November 1 with the exception of Friday July 5. You can find us at the intersection of Main St and South Church Street.