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The Book Club Cookbook, Revised Edition

Recipes and Food for Thought from Your Book Club's FavoriteBooks and Authors

Judy Gelman - Author

Vicki Levy Krupp - Author

Paperback | $21.95 | add to cart | view cart
ISBN 9781585429240 | 512 pages | 01 Mar 2012 | Tarcher | 8.26 x 5.23in | 18 - AND UP
Additional Formats:
Summary of The Book Club Cookbook, Revised Edition Summary of The Book Club Cookbook, Revised Edition Reviews for The Book Club Cookbook, Revised Edition An Excerpt from The Book Club Cookbook, Revised Edition

Whether it's Roman Punch for The Age of Innocence, or Sabzi Challow (spinach and rice) with Lamb for The Kite Runner, or Swedish Meatballs and Glögg for The Girl with the Dragon Tattoo, nothing spices up a book club meeting like great eats. Featuring recipes and discussion ideas from bestselling authors and book clubs across the country, this fully revised and updated edition of the classic book guides readers in selecting and preparing culinary masterpieces that blend perfectly with the literary masterpieces their club is reading. This edition features new contributions from a host of today's bestselling authors including:

  • Kathryn Stockett, The Help (Demetrie's Chocolate Pie and Caramel Cake)

  • Sara Gruen, Water for Elephants (Oyster Brie Soup)
  • Jodi Picoult, My Sister's Keeper (Brian Fitzgerald's Firehouse Marinara Sauce)

  • Abraham Verghese, Cutting for Stone (Almaz's Ethiopian Doro Wot and Sister Mary Joseph Praise's Cari de Dal)

  • Annie Barrows, The Guernsey Literary and Potato Peel Pie Society (Annie Barrows's Potato Peel Pie and Non-Occupied Potato Peel Pie)

  • Lisa See, Snow Flower and the Secret Fan (Lisa See's Deep-Fried Sugared Taro)

    The Book Club Cookbook will add real flavor to your book club meetings!



  • "The Book Club Cookbook excels at offering book groups new title ideas and a culinary way to spice up their discussions."
    -Library Journal

    "If you're in a book club, you'll savor the stories of the many culturally and ethnically diverse book groups the authors interviewed as much as the recipes."
    -USA Today


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