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.
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
Food52 Genius Recipes
Publication Date: 2015-04-07
December 2015's meeting.
This debut title from Food52 Works, a new imprint from Ten Speed Press, draws from Food52's James Beard Award-nominated Genius Recipes column, which features inventive recipes that rethink cooking tropes and, simply put, are nothing short of genius. [...]
Publication Date: 2014-10-14
February 2016's meeting:
The hotly anticipated follow-up to London chef Yotam Ottolenghi's bestselling and award-winning cookbook Plenty, featuring more than 150 vegetarian dishes organized by cooking method. Yotam Ottolenghi is one of the world's most beloved culinary talents. [...]
The Splendid Table's How to Eat Supper
Publication Date: 2008-04-08
March 2016's meeting (along with "How to Eat Weekends" byt he same author).
Just when you thought the last thing the world needed was another book on weeknight cooking, along comes an entirely fresh take on the subject. As they do on their weekly show, host Lynne Rossetto Kasper and producer Sally Swift approach their topic with attitude and originality, making The Splendid Table’s How to Eat Supper one of the most engaging cookbooks of this or any other year. [...]
The Splendid Table's How to Eat Weekends
Publication Date: 2011-09-20
March 2016's meeting (along with "How to Eat Supper" by the same author).
In this enticing James Beard Award-nominated follow-up to their first book, Lynne Rossetto Kasper and Sally Swift, host and producer of "The Splendid Table" public radio show, celebrate Saturday and Sunday--those two days of the week when the pressure is off, time becomes your ally, and you get to slow down and dig into cooking in a different way. [...]
The Smitten Kitchen Cookbook
Publication Date: 2012-10-30
April 2016's meeting.
NATIONAL BESTSELLER Winner of the IACP Julia Child First Book Award ;Named one of Cooking Light magazine's Top 100 Cookbooks of the Last 25 Years The long-awaited cookbook by Deb Perelman of Smitten Kitchen--home cook, photographer, and celebrated food blogger. [...]
Tart It Up
Publication Date: 2012-10-10
May 2016's meeting:
From a 'proper' quiche Lorraine to an indulgent raspberry cheesecake pie, Eric Lanlard, bestselling author of Cake Boy, shares his secrets for creating great pies and tarts every time.[...]
Lidia's Commonsense Italian Cooking
Publication Date: 2013-10-15
June 2016's meeting:
In her beautifully illustrated new cookbook, Lidia Bastianich lays out a comprehensive curriculum of wise cooking tips--from the cutting board to the kitchen table. Channeling the instructive elements from her TV show, she teaches us that a good dose of common sense is the key ingredient to a stellar meal.[...]
My Kitchen Year
Publication Date: 2015-09-29
July 2016's meeting:
NEW YORK TIMES BESTSELLER; NAMED ONE OF THE BEST BOOKS OF THE YEAR BY NPR[ ...] In the fall of 2009, the food world was rocked when Gourmet magazine was abruptly shuttered by its parent company. No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary. "I did what I always do when I'm confused, lonely, or frightened," she writes. "I disappeared into the kitchen." My Kitchen Year follows the change of seasons--and Reichl's emotions--as she slowly heals through the simple pleasures of cooking. [...]
Rose Water and Orange Blossoms
Publication Date: 2015-04-28
August 2016's meeting:
Publishers Weekly's Top 10 Cookbooks for Spring 2015 Pomegranates and pistachios. Floral waters and cinnamon. Bulgur wheat, lentils, and succulent lamb. These lush flavors of Maureen Abood's childhood, growing up as a Lebanese-American in Michigan, inspired Maureen to launch her award-winning blog, Rose Water & Orange Blossoms. Here she revisits the recipes she was reared on, exploring her heritage through its most-beloved foods and chronicling her riffs on traditional cuisine.[...]
Jamie at Home
Publication Date: 2008-09-16
September 2016's Meeting:
Home is where the heart is . . . This book is very close to my heart. It's about no-nonsense, simple cooking with great flavors all year round. When I began writing it, I didn't really know what recipes I would come up with, but something began to inspire me very quickly . . . my vegetable patch! I came to realize last year that it's not always about looking out at the wider world for inspiration. Being at home, feeling relaxed and open, can also offer this. I love to spend time at home in the village where I grew up, working with the boss, Mother Nature, in my garden and seeing all my beautiful veggies coming out of the ground. Inside you'll find over one hundred new recipes, plus some basic planting information and tips if you fancy having a go at getting your hands dirty as well!
River Cottage Veg
Publication Date: 2013-05-14
A comprehensive collection of 200+ recipes that embrace vegetarian cuisine as the centerpiece of a meal, from the leading food authority behind the critically acclaimed River Cottage series. Pioneering champion of sustainable foods Hugh Fearnley-Whittingstall embraces all manner of vegetables in his latest cookbook, an inventive offering of more than two hundred vegetable-based recipes, including more than sixty vegan recipes. Having undergone a revolution in his personal eating habits, Fearnley-Whittingstall changed his culinary focus from meat to vegetables, and now passionately shares the joys of vegetable-centric food with recipes such as Kale and Mushroom Lasagna; Herby, Peanutty, Noodly Salad; and Winter Stir-Fry with Chinese Five-Spice. In this lavishly illustrated cookbook, you'll find handy weeknight one-pot meals, pure and simple raw dishes, and hearty salads as well as a chapter of meze and tapas dishes to mix and match. A genuine love of vegetables--from delicate springtime asparagus to wintry root vegetables--permeates River Cottage Veg, making this book an inspiring new source for committed vegetarians and any conscientious cook looking to expand their vegetable repertoire.
Brunch at Bobby's
Publication Date: 2015-09-29
"Known for his skills at the grill, since 2010 Bobby Flay has also been sharing his other passion with television viewers: brunch. In Brunch @ Bobby's, he includes recipes for his all-time favorite breakfasts. Starting with the lip-smacking cocktails we have come to expect from Bobbyualong with spiked and virgin, hot and iced coffees and teasuhe then works his way through eggs; pancakes, waffles, and french toast (including flavored syrups and spreads); pastries (a first for Bobby) and breads; salads and sandwiches; and side dishes all in signature fashion. Eggs Benedict head to the Gulf Coast for an upgrade, served atop homemade johnnycakes and crab cakes with Old Bay hollandaise sauce. Pancakes get a double dose of chocolate before being drowned in salted caramel sauce. English popovers come stateside when made with cracked black pepper and Vermont cheddar. And salmon definitely benefits from a bright and crunchy Brussels sprout-apple slaw. Pull up a seat at the table, grab a glass, and enjoy the Sangria Sunrise! This is how Bobby does brunch."
Martha Stewart's Hors d'Oeuvres Handbook
Publication Date: 1999-03-30
No one knows better how to give a party than Martha Stewart--and as she proves in this comprehensive and visually dazzling handbook, great parties begin with great hors d'oeuvres. Three hundred all-new recipes, each photographed in full color, show why Martha Stewart is still America's style authority and most trusted party host. It was fifteen years ago that Martha Stewart first turned her creativity and talent for teaching to this subject, when she defined the look and flavor of party appetizers for professionals and home cooks in Martha Stewart's Hors d'Oeuvres. Since then, America's tastes have evolved and Martha's own approach to food has expanded to encompass flavors from around the world, seasonal ingredients fresh from the garden, and innovative preparations all presented with an unsurpassed eye for beauty. In this book, after laying out the basic foundations and techniques, Martha presents chapters on different hors d'oeuvre categories that are brimming with new ideas--Layered and Stacked; Wrapped, Rolled, Filled, Folded, and Stuffed; and Skewered and Threaded. Whether a classic cocktail party food reinvigorated with her wit and style--chicken salad tea sandwiches turned on their sides and encrusted with sesame seeds, for example--or deliciously decadent dips for crudités and seafood updated with Indian dhal or white beans and mustard greens; tiny toasted breadboxes filled with Welsh rarebit; or savory sips of soups in edible cups, these impeccable jewels are as exciting as anything Martha has ever invited her readers to serve on the buffet or tea table or pass among guests. Reflecting Martha's favorite way to entertain now--informal and relaxed--there is also Bites and Pieces, a chapter packed with simple recipes for parties that please the guests without undoing the host. Marinated olives, spiced and seasoned nuts, handmade cheese crackers, and spicy cocktail ribs can be prepared quickly and easily in advance and arranged before the doorbell rings. Even the drinks have been provided: classic and contemporary cocktails, imaginatively garnished, are accompanied by a guide to stocking the bar and serving champagne. Everything about Martha Stewart's Hors d'Oeuvres Handbook has been considered to create a book that is easy to use. The size was chosen to comfortably fit in the hand, in the cookbook holder, or on the kitchen counter. Color photographs in the front of the book help cooks select which hors d'oeuvres to combine for their own parties; the cross-referenced recipes in the back have been tested in Martha's own kitchen and in the test kitchens of Martha Stewart Living; and two place-marking ribbons keep track of both picture and recipe. And every detail has been covered--tips on techniques and ingredients, serving ideas, menu suggestions, recipe variations, advice on party planning, and even a glossary of equipment, special ingredients, and supplies, with a guide to finding them. With its range of recipes, its wealth of ideas, its lavish photography, and its innovative format, Martha Stewart's Hors d'Oeuvres Handbook is simply the most instructive, inspirational, and indispensable guide to hors d'oeuvres ever compiled.
Publication Date: 2015-10-06
"Thinking back on all of the wonderful people I have learned from and the dishes I have made over the years, I knew that I had to get them all down in one place. This book is it." - Emeril Lagasse In his most personal cookbook yet, legendary chef Emeril Lagasse presents his favorite recipes, best-kept cooking secrets, and behind-the-scenes stories from his life in the kitchen. Discover more than 130 iconic dishes - from Praline-Cayenne Bacon and Lemon-Garlic Crusted Cauliflower to Roasted Portuguese Pork Loin With Homemade Pimenta Moida and Emeril's famous Banana Cream Pie - each tested and perfected for today's home cook. More than just a recipe collection, Essential Emeril is a resource you'll turn back to again and again, packed with valuable tips, lessons on technique, and expert advice on everything from stocking your pantry to creating the perfect cheese board. Emeril remains at your elbow throughout, offering step-by-step photo tutorials to ensure flawless, flavorful results. Anecdotes reveal the inspiration behind each recipe, with cameos from A-list names including Mario Batali, Roy Choi, and Nobu Matsuhira, alongside memories of family, friends, and early influences such as Julia Child and Charlie Trotter. Gorgeously photographed and imbued with his signature warmth, Essential Emeril is an intimate portrait of the original top chef.
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.
Pleny 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/How to Eat Weekends - Sampled Recipes
Almond Chutney Chicken in Lettuce Roll-Ups page 113. (Katie Edson) Good, nice for a party.
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 wsugar 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 reakfast!
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.
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.
Cookbook and Recipe Surveys