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Goshen Public Library Cookbook Book Club: Home

Running out of ideas for what to make for dinner? Need a new recipe? The library has a cookbook to fulfill every appetite.


Cookbook Club

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

      For example:

641.5943  German

641.5944  French

641.5945  Italian

641.5947  Russian

641.5951  Chinese

641.5954  Indian

641.5956  Middle Eastern

641.595    Vietnamese, Thai, Singapore

641.5972  Mexican

641.5981  Brazilian

641.6 – Specific kinds of foods

     For example:

641.631    Grains

641.656    Tofu

641.665    Chicken

641.692    Fish

641.7 - Specific processes and techniques

     For example:

641.71     Roasting

641.76     BBQ/Grilling

641.815   Baking

641.853   Candy Making

641.8 – Specific kinds of dishes

     For example:

641.812   Appetizers

641.813   Soup

641.821   Casseroles & One Dish Meals

641.824   Pizza

641.83     Salads

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

More Mexican Everyday by RIck Bayless

At Home with Madhur Jaffrey

Deep Run Roots: Stories and Recipes from my Corner of the South, by Vivian Howard

Heart and Soul in the Kitchen, by Jacques Pepin

Herbivoracious: a flavor revolution with 150 vibrant and original vegetarian recipes, by Michael Natkin

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

Wild Mushroom Tart, p. 95 -This was a big hit.  Would be perfect as a light meal with a salad, or as an elegant started to a holiday dinner.

Sweet Peas and Shells Alfredo, p. 121 - Creamy and comforting.

Buttered Popcorn Cookies, p. 195 - Unusual and delicious.


Tart it Up! - Sampled Recipes

Belgian Endive and Prosciutto Tart, p. 40.  Creamy and different.  Beautiful presentation.

Roasted Red Pepper and Goat Cheese Tart, p.54 - The goat cheese cuts through the sweetness of the onions and red peppers.

Banana and Rum Pie, p. 133 - Classic combination of flavors.  Very rich.

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!



More Mexican Everyday - Sampled Recipes

Greens and Beans with Red Chile and Fresh Cheese, p.126.  Green and fresh.  Nice vegetarian taco filling.

Chipolte Meatballs, p.117.  Spicy change from their Italian counterpart.  Smaller meatballs would work as an appetizer.  Most of us thought that a little less canned chipolte in the sauce would be more to our liking

Chipolte Rice with Shrimp, p. 260.  Super tasty and super easy!

Mexican Chocolate-Pumpkin Seed Cake, p. 338. Moist and delicious. 

Butternut-Pecan Muffins with Brown Sugar Crumble, p240. A delicious muffin.  Besides adding rich flavor, the squash keeps the muffin nice and moist.

Coconut Bread Pudding, p. 351. This is a simple and delicious dish.  The coconut milk adds just the right touch.

Giada's Kitchen - Sampled Recipes

Fresh Tomato and Goat Cheese Strata with Herb Oil, p. 16 - Fresh and bright tasting.  As our cook said, "This is the way I like to eat at home!"

Olive Oil Muffins, p. 33 - Moist and not too sweet.  The citrus is just right.  Great for breakfast or with a cuppa later in the day.

Linguine and Prosciutto Frittatas,  p. 62 - Yummy.  Savory filling with slightly crisp pasta.  Would be perfect, hot or cold, for breakfast, lunch or a snack.

Cantaloupe. Red Onion, and Walnut Salad, p. 72 - The popularity of this dish is attested to by the fact that it was chosen by three of our members to prepare!  The contrast of peppery agugula, cool melon and crunchy walnuts is wonderful.  Fresh citrus vinaigrette puts it over the top.

Mediterranean Farro Salad, p. 84 - As the description says, this is a hearty meal in a bowl.  The mix of grain, vegetables and fresh vinaigrette is delicious and satisfying.

Eggplant Timbale, p. 106 - A true Southern Italian dish.  Loaded with pasta, meat sauce, cheeses and peas, and encased in grilled eggplant -  this is real comfort food.


At Home with Madhur Jaffrey - Sampled Recipes

Chickpeas for Nibbling - p. 11.  These were easy to make and super tasty.  They were great on their own and when mixed with the other dishes on our plates.

Red Lentil Curry Soup - p.33.  Boil the lentils, saute the seasonings, then combine and blend.  Soups don't get much simpler than this.  Most important, it's delicious!

Beef or Lamb Jhal Faraizi - p. 137.  A potato and meat hash with a little spice.  Perfect for leftovers or made fresh with the meat of your choice.  Another winning recipe!

South Indian-Style Green Beans - p. 147.  Blanched and quickly stir-fried with simple Indian spices, these would be a nice accompaniment to any number of entrees.

Shrimp Biryani - p. 214.  Every culture seems to have a shrimp and rice dish and this version with lemon, garlic and simple Indian spices, is a great one.  All it needs is a vegetable or salad to round out the meal.

Yogurt Custard with Banana - pp. 276-7.  A two ingredient custard flavored with cardamom and topped with bananas and brown sugar. Amazingly easy and good!

Verdict - This book surprised all of us.  At first glance, the recipes were not especially inspiring, but their their genius lies in the simple techniques used and the complexity of flavor achieved from the combination of a few fairly common ingredients. All of us agreed that this sampling of recipes was one of our best ever, and that we would all want to make these recipes again and again! 

Deep Run Roots - Sampled Recipes

Grandma Hill's Hoecakes - p. 29.  Thin, crispy and savory. 

Charred Spring Vegetables with Creamy Scallion Dressing and Hush Puppy Croutons - p. 32.  Charred asparagus and scallion dressing were delicious, but the hush puppies fell apart upon frying.

Watermelon Tea - P. 89.  Very refreshing and not too sweet.

Blueberry - Rosemary Breakfast Bread Pudding - p. 202.  This is delicious and would be equally suitable for dessert - perhaps with a dollop of whipped cream!   Although not called for, our club member toasted the bread slightly first.

Raw Corn and Cantaloupe Salad with Red Onion and Roasted Poblano - p. 233.  This is a truly delicious and unusual combination of flavors.  Our cook said she would like to try it with roasted corn next time.

Everyday Cucumbers - p. 246.  The quintessential preparation for the abundance of cucumbers in a summer garden. 

Cucumber Ginger Limeade - p. 247.  Subtle and refreshing.  Add gin or vodka for a more adult beverage!

BLT Dip - P. 276  .Hard to go wrong with a classic.  This dish was made by two of our club members.  One said she would have used less tarragon and the second said she would have reserved some of the dressing to serve on the side.

Squash and Fontina Casserole Pudding - p.347.  This was very rich and tasty.  The squash took longer to saute than the recipe indicated and also took longer in the oven to brown.  Our cook said she would use less cheese in the future.

Pimento Cheese - p. 370.  A southern classic.  This was very good and would be great used as a filling for grilled cheese.

Basic Roasted Beets - p. 511.  Roasting brings out the sweetness of the beets.  Don't use the sugar if your beets are especially sweet.

Verdict:  This book received mixed reviews.  Visually, the book is beautiful and we liked the format - the arrangement of sections based on the main ingredient.   We also liked the narratives that accompanied most dishes.  As to the recipes themselves, Howard's combination of flavors are often unusual and always delicious.  Some of us however, felt that several of the recipes were unclear or confusing.   Regional differences in ingredients can also be problematic.  As one of our club members found, all corn meal is not created equal!  Over all however, this is a book that most of us will visit again.


Heart and Soul in the Kitchen - Sampled Recipes

Gougeres with Cheese - p. 26-27.  These were easy to prepare and very tasty.

Shrimp Gougeres Provencal - p. 28.  Great flavor.  Fresh and light.

Tomato and Potato Salad with Mustard Dressing - p.76.  A delicious and different summer salad.

Potatoes Rachel Ray - Rachel's version of Jacques melting potatoes.  A great stovetop potato dish.

Peaches Marty - p. 370.  Simple, elegant and scrumptious!

Verdict:  We liked this book.  The recipes were not overly complicated or fussy and the results were delicious.  A user-friendly book to use again and again.

Herbivoracious - Samples Recipes

Chevre with Sauteed Grapes - p. 46.  This was a lovely and unusual appetizer.  Grapes lightly sauteed with fresh herbs to be served with chevre and toasted baguette slices.  Our chef used mint and lavender blossoms - delicious!

Chickpea Fritters p.69  .  These were crunchy and tasty.  A sauce served on the side would be nice.

Brussells Sprouts and Apple Hash - p. 246.  Two of our members chose this dish.  Wonderful sweet/tart Fall flavors.

Stuffed and Baked Polenta - p.235  .  This is a hearty, meal-in-one dish that would benefit from more seasoning.  Perhaps some cheese in the polenta itself and more spice in the filling.

Verdict:  Overall, we liked this book.  The recipes are arranged nicely and are easy to follow and there are photos of almost every dish.  We also liked that so many different cuisines were represented.  All of us felt that we would use this book again.

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.

Subject Guide

Cookbook and Recipe Surveys

Cookbook Survey

Recipe Survey