If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Last February we started a Cookbook Club—we wanted to create a space for our community to come together, get to know each other a little better, and learn from each other. (And talk about food, of course!)
In just one year, the Club has grown to include nearly 20,000 members, yet still retains a close-knit feel thanks to the entire group’s warm, welcoming spirit. We’re thrilled to be celebrating the Club’s first birthday, and if you haven’t joined us yet, there couldn’t be a better time to do so. All this month we’ll be revisiting every cookbook we covered so far, so you can get up to speed. Here’s a month-by-month overview of the Club’s first year:
We kicked off the Club last February with Kate McDermott’s Art of the Pie, because it was clear that a lot of you like the book—and for good reason! (Fun fact: This is the only baking book in the lineup, because, due to popular demand, we expanded to create our Baking Club two months later.)
In March, we focused on Vivian Howard’s Deep Run Roots and members fell for this 2017 Piglet contender. (The Piglet is our annual Tournament of Cookbooks—stay tuned for more about this year's competition soon.)
In May, we cooked through Julia Turshen’s Small Victories, and it was a book that members said they’d return to again and again. One dish in particular was the runaway favorite: Curried Lentils with Coconut Milk.
June was Ottolenghi Month—we cooked through his entire suite of books! Ottolenghi, Jerusalem, Plenty More, Plenty, and Nopi were all fair game, and members definitely put their Ottolenghi collections to good use.
In July, we headed to France from the comfort of our own kitchens and cooked through David Lebovitz’s My Paris Kitchen. As member Laura Ratliff said, “this book is a nice investment that will stand the test of time in most kitchens.”
In November, we dived into J. Kenji López-Alt’s The Food Lab and came away with a greater respect for the science behind the cooking.
December was devoted to our own Kristen Miglore’s Genius Recipes, and nearly all of us made at least one batch of Marcella Hazan’s Tomato Sauce with Onion and Butter.
Last month, in January, we covered a classic—Julia Child’s Mastering the Art of French Cooking, Volume One—and mastered eggs from poached to scrambled.
Ready to join in the fun? Head here for more details on how to participate in the Cookbook Club.