Book Club Cookbook: Recipes and Food for Thought from Your Book Club’s Favorite Authors

Whether it’s Roman punch with The Age of Innocence, Sabzi Challow (spinach and rice) and lamb with The Kite Runner or ambrosia with To Kill a Mockingbird, nothing spices up a book club meeting like great food. Featuring recipes and discussion ideas for one hundred popular club selections, this cookbook guides readers in selecting and preparing culinary masterpieces that blend perfectly with the literary masterpieces their club is reading. This fully revised and updated edition includes a full-colour, sixteen-page photo insert and new contributions from a host of today’s bestselling authors, offering recipes and commentary from: Sara Gruen - Water for Elephants (Oyster Brie Soup), Kathryn Stockett - The Help (Demetrie’s Chocolate Pie and Caramel Cake), Jodi Picoult - My Sister’s Keeper (Brian Fitzgerald’s Firehouse Marinara Sauce), Annie Barrows - The Guernsey Literary and Potato peel Pie Society (Annie Barrow’s Potato Peel Pie and Non-occupied Potato Peel Pie) and Chris Cleave - Little Bee (Post-Colonial Pie). The BOOK CLUB COOKBOOK will add real flavour to your book club meetings!