Join us for Cookbook Club which meets on the second Monday of the month at 6:30pm! Choose a recipe from the month’s chosen book, bring it to the scheduled meeting, and share good food and good company.
Plates, bowls, napkins, and basic utensils provided. Please bring your own serving ware.
Because cookbooks are often limited in quantity, we encourage you to copy the recipe of your choice and return the book if possible.
Registration required to reduce the likelihood of duplicate dishes. You will be contacted by a staff member if you choose a duplicate dish.
March 11th at 6:30pm
Start here : instructions for becoming a better cook by Sohla El-Waylly
Change the way you think about cooking! In this epic guide to better eating, the chef, recipe developer, and video producer Sohla El-Waylly reimagines what a cookbook can be, teaching home cooks of all skill levels how cooking really works.
A practical, information-packed, and transformative guide to becoming a better cook and conquering the kitchen, Start Here is a must-have master class in leveling up your cooking. Across a dozen technique-themed chapters—from “Temperature Management 101” and “Break it Down & Get Saucy” to “Go to Brown Town,” “All About Butter,” and “Getting to Know Dough”—Sohla El-Waylly explains the hows and whys of cooking, introducing the fundamental skills that you need to become a more intuitive, inventive cook
April 8th at 6:30pm
A splash of soy : everyday food from Asia by Lara Lee
Named after the simplicity and usefulness of soy, Lara Lee’s new cookbook introduces 80 game-changing recipes that close the gap between classic Asian dishes and quick-to-table family meals. There are recipes that only require a little chopping and a boiled kettle, as well as 15, 30, and 45 minute meals fit for weeknight dinners or no-fuss dinner parties. Lara explores the vibrant array of sweet, salty, umami, sour and spicy Asian flavors, with inventive brunch ideas like a Tom Yum Bloody Mary, zesty sides like Sambal Patatas Bravas, simple noodles like Cheesy Kimchi Linguine with Gochujang Butter and many more punchy curries, stir-fries and rice recipes from glazed meat to fragrant veggies. She also includes pantry swaps and vegan substitutes so these fuss-free recipes can adapt to your own busy kitchen.
With tales of heritage and culture woven into every recipe, A Splash of Soy transports readers to different parts of Asia, sprinkled with the Australian influence of Lara’s upbringing. It is a book for foodies and beginner home cooks everywhere, showing you can make a memorable, delicious meal with steps as simple as adding just a splash of soy.
May 13th at 6:30pm
Ashia’s table : family recipes from India and beyond by Ashia Ismail-Singer
Authentic Indian recipes that are simple and totally doable
Ashia’s Table features well-known traditional Indian dishes alongside a selection of exciting new dishes based on Indian flavors and textures, all of which can be easily made at home.
Ashia Ismail-Singer’s debut cookbook pays homage to her heritage, blending it seamlessly with a modern and authentic take on her native Indian cuisine. Her recipes aren’t just a list of ingredients and measurements: For Ashia, they are memories of childhood, food experiences that have been passed down through generations, and which connect her to her family and homeland. With chutneys and bites for grazing, light lunches, nourishing main dishes, desserts, home baking, and more, this book brings you a collection of recipes inspired by India’s rich food culture, made with ingredients that are easy to find wherever you are.
June 10th at 6:30pm
Jon Kung grew up as a “third-culture” kid: Born in Los Angeles, raised in Hong Kong and Toronto, and now living in Detroit, Jon learned to embrace his diasporic identity in the kitchen after pivoting his career from law school graduate to being a cook. When the pandemic shut down his immensely popular popup, he turned to social media—not just as a means of creative expression, but as a way to teach and inspire.
Over time, Jon discovered that expressing himself through food not only reflected his complicated identities, it affirmed them. From dumplings to the most decadent curried mac and cheese, Jon inspires millions through his creative recipes and content.
In Kung Food, he breaks the boundaries of flavors in chapters such as:
• Snacky Snacks, Bites, and Cravings (Sesame Shrimp Toast, Vegan Fried Chicken Sandwich)
• Noodles & Dumplings (Ginger Scallion Noodles, Buffalo Chicken Rangoon, Lamb Curry Dumplings)
• Rice & Congee (“Clay Pot” Rice Tahdig, Mushroom Fried Rice)
• Stir Fries (Szechuan Paneer, Faygo Orange Chicken)
• Kung Foo Means “with Effort” (Hong Kong Chicken and Waffles, Dan Dan Lasagna)
Through stunning, playful, and high-energy photos and Jon’s wit and humility, he brings forward a collection of recipes that blend cultural traditions, ingredients, and flavors with his ultimate goal of redefining what Chinese American food can be.
July 8th at 6:30pm
My Pokémon cookbook : delicious recipes inspired by Pikachu and friends by Victoria Rosenthal
Explore culinary delights from across the Pokémon universe in this official cookbook. Featuring favorite flavors from every region, dive into dishes that celebrate the world of Pokémon and fuel up for your next battle! Perfect for fans of all ages, My Pokémon Cookbook is the perfect addition to any Pokémon Trainer’s kitchen.
45+ RECIPES: With quick snacks you can enjoy before a battle, to epic meals fit for a post-tournament celebration, My Pokémon Cookbook includes recipes for every occasion.
REGIONAL SPECIALTIES: Explore favorite flavors inspired by every region, including the newest, Galar!
FAVORITE CHARACTERS: Create dishes inspired by Pikachu, Charizard, Umbreon, and more.
INSPIRING PHOTOGRAPHY: Gorgeous photos of finished recipes help ensure success.
FOR EVERY SKILL LEVEL: With step-by-step directions and beautiful photos, learn to make iconic foods that bring the lush culinary landscape of Pokémon to life.
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