Sat, Oct 14 @ noon
Cookbook Club, where cooking enthusiasts of all skill levels meet to share and sample each other’s cuisine! Have lunch and enjoy good company as we talk about recipe, cooking experiences, and the cookbook-of-the-month.
The Apple Kitchen
by Madeleine and Florian Anker
From appetizers and main courses to desserts and drinks, the Ankners share mouthwatering recipes that celebrate this fruity favorite, with both classic and creative recipes that shows the versatility of this fruit.
Questions? Contact Robyn at (218) 773-9121 ext. 221 or firstname.lastname@example.org
Korean American : Food that tastes like home by Eric Kim
With thoughtful insights, New York Times staff writer and son of two Korean immigrants Eric Kim introduces Korean flavors to comforting American classics and makes traditional Korean dishes more familiar through the addition of a beloved American flavor profile. It's an homage to what it means to be Korean American with more than 85 delectable recipes that explore how new culinary traditions can be forged to honor both your past and your present.
Watermelon & Red Birds by Nicolge Taylor
All-day cook-outs with artful salads, bounteous dessert spreads, and raised glasses of “red drink” are essential to Juneteenth gatherings. As a master storyteller and cook, she bridges the traditional African-American table and 21st-century flavors in stories and recipes.
The Essential Wok ⇗ by Naomi Imatome-Yun
Enjoy Chinese comfort food at home with The Essential Wok: a simple Chinese cookbook for stir-fry, dim sum, and other restaurant favorites. With this simple cookbook in your kitchen and a mighty wok in your hand, Chinese favorites are now quicker, healthier, and cheaper than delivery.