November 2018 Eat Your Books Cookbook Club Summary

We have an incredible community here at Eat Your Books that has flowed into our Eat Your Books Cookbook Club and Sweet Eat Your Books Cookbook Club, places where we share our successes and fails in cooking and baking from specific cookbook titles. 

This month we've been cooking through the following titles: 

 

And, desserts are still being churned out in our second group that is working through Ottolenghi's Sweet.

The photos below are just a few of the beautiful shots our members have been sharing; visit each group for more inspiration. Do not forget to also upload your photos and add your notes to your bookshelf at Eat Your Books. Instructions on uploading your photos and links to other helpful articles can be found here.


A few announcements before we share some highlights from this month's options:

Please make sure you have entered all our giveaways. We have a few up right now that combine a cookware, products and more.

Our giveaway for Now & Again plus OXO products ends 
tonight and Simply Vibrant and Rose's Baking Basics 
coupled with Rose's spatula set ends tomorrow. 

Be sure to check out our 2018 Gift Guide
and participate in our First Annual Cookie Contest!


Our EYBD Page has been updated with ten additional titles for 2019!

Now to this month's highlights:

 

 

Jane made the Squash with cardamom and nigella seeds with Lemon and curry leaf rice - both from Plenty More and available online -- "This wasn't the prettiest of meals but boy was it flavorful. The combination of the caramelized red onions and all the spices gave the squash so much depth. I didn't see the point of changing pans to put the dish in the oven so I did the stove-top cooking in a Le Creuset pan that could go into the oven. This avoided washing up another pan plus all the lovely caramelized onion stuck to the bottom of the pan went into the oven and flavored the sauce. I'm not a big fan of plain rice - the lemon zest and curry leaves really helped elevate the rice. And oven baking it at the same time as the squash worked well." "

 

Kimberly P made the Spicy, Garlicky Grilled Cauliflower Steaks with Browned Butter, Toasted Nuts and Tequila Raisins from Rick Bayless, More Mexican Everyday- "I was intrigued with the flavor combinations when I read this recipe. It was amazingly good! It would have been even better if I had a grill...had to settle for roasting in the oven. The "topping" would be great on any roasted or grilled vegetable."

 



Sharifah made the Orzo with prawns, tomato and marinated feta from Simple
"I halved the recipe for two, but kept the feta cheese portion as is, for four. Well, we finished everything between the two of us! "

 



Alicia F made the Pork with ginger, spring onion and aubergine from Simple. "Really delicious - I was sceptical about steaming the aubergines but they were perfectly silky and creamy against the punchy sauce."

 

 

Lisa S made the Mexican Chicken Soup from More Mexican Everyday by Rick Bayless. "A homey, comforting soup, and the garnishes really change it up however you like. I used 1/2 a chicken rather than the thighs as that's what I had available. The house smelled great as it was cooking, and since I rarely cook indoors, this was a delight in more ways than one."


I made Rose's chocolate chip cookies for my interview with Rose while she was in Colorado. Read more about her latest and enter our giveaway

There are many other wonderful photos in the group.

 

 

 

Eat Your Books Sweet Cookbook Club
Sweet - Ottolenghi (see the group for even more photographs).

Mona W shared the Flourless chocolate layer cake with coffee, walnuts and rose water. "The texture of the cake and cream went together so beautifully."

 

 

Our future selections: 

December

 

January

February

 

March

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