Novel Treats: Recipes for Book GroupsResourcesThe Book Club Cook Book, by Judy Gelman and Vicki Levy Krupp

http://www.bookclubcookbook.com/Reading Group Choices (several years) from http://www.readinggroupchoices.comReading Groups Cook Up Themed Meals for Book Clubs by Beth D’Addodano

http://articles.philly.com/2013-01-25/news/36529229_1_book-club-book-groups-food-itemsA Feast for Fiction: Donna Hay’s Book-Club Meeting Menu by Kara Zuaro

http://www.epicurious.com/articlesguides/entertaining/partiesevents/bookclubReading Group Guides

http://www.readinggroupguides.com

Ideas for MeetingsFood

Themes, Appetizing Reads Finger Foods Eating Out Before/After Recipe Exchange Books with Recipes Healthy Choices Beverages Ironic Choices

Books Book Club in a Bag By genre or author instead of title Favorite recent read, audio Favorite Childhood Read, Classic E-reader title Nonfiction – even cookbooks Virtual Book Clubs/Recipe Exchange

Sharp Objects by Gillian FlynnIcebox Cake1 large box Instant Jello Vanilla Pudding1 large box Instant Jello Chocolate PuddingVanilla WafersMake each pudding in separate bowls using 2.5 cups milk instead of recommended 3 cups. Layer them in a loaf pan alternately with wafers in between each layer. Let set in refrigerator overnight.

Chicago ThemedThe Devil in the White City by Erik LarsonV.I. Warshawski series by Sara ParetskyShaw’s Crab House Wild Turkey Manhattan from The Book Club Cook Book

Clara Cannucciari and the Depression EraClara’s Kitchen by Clara Cannucciari: Pasta with Peas www.greatdepressioncooking.com

The Mother of InventionCotton Tops from Little Heathens by Mildred Kalish

Bad Food is Good MemoriesIn the Castle of the Flynns by Michael Raleigh

Rocket BoysFrom Cooking the Coalwood Way & Rocket Boys by Homer HickamMountain Mama Creamy Macaroni and Cheese2 quart water1 teaspoon salt8 ounce package of elbow macaroni4 cup shredded cheddar, sharp and mild mixed 8 ounce carton sour cream1 cup mayonnaise or salad dressing2 tablespoon chopped pimiento1 cup cheese crackersBring water and salt to a boil in a large Dutch oven, stir in macaroni. Return to boil, cooking for eight to 10 minutes or until tender. Drain. Rinse with cold water, drain. Combine macaroni, cheese, sour cream, mayonnaise and pimento. Spoon into greased baking dish and sprinkle with crushed crackers. Bake at 325 degrees for 30 to 35 minutes.

This is called 'Real Original' because it is based on the recipe taken directly off the back of a 1950s Chex cereal box.1/2 cup butter or margarine2 tablespoons Worcestershire sauce1-1/4 teaspoons seasoned salt1/4 teaspoon garlic salt3 cups Wheat Chex square cereal2 cups Rice Chex square cereal1-1/2 cups peanuts1-1/2 cups small pretzel rodsPreheat oven to 275 degrees F. Melt butter in a shallow pan. Stir in Worcestershire sauce, seasoned salt, and garlic salt (not garlic powder). Add Wheat Chex, Rice Chex, nuts (peanuts, pecans or cashews), and pretzel rods. Mix until all pieces are coated with the butter mixture. Place on a shallow baking pan with sides. Bake for 40 minutes, stirring every 10 minutes

The Help by Kathryn StockettWayside Inn Pecan PieThe Wayside Inn, in Middletown, VA, since 1797, is famous for its maple pecan pie.2 tablespoons butter or margarine softened½ cup firmly packed light brown sugar1 cup maple syrup1 tablespoon vanilla extract3 eggs, beaten2 cups coarsely chopped pecans1 unbaked (9-inch) pastry shellCombine butter, sugar, syrup and vanilla in a medium mixing bowl. Add eggs, and beat well. Stir in pecans. Pour mixture into pastry shell. Bake at 325F for 1 hour or until set.

Match the Theme: Freshwater Road by Denise Nicholas

Match the Era: Dinner at the Homesick Restaurant by Anne Tyler

I Like You by Amy SedarisCheese-Pate Pineapple

The Leftovers by Tom PerrottaCrabby Casserole, From Saucepans and the Single Girl, by Jinx Morgan and Judy Perry

The Guernsey Literary and Potato Peel Pie Society by Maryann Shaffer and Annie BarrowsPotato Peel Pie Recipe from the Random House- the Guernsey website1 potato1 beet1 Tablespoon milkPeel the potato and put the peelings in a pie pan. Don’t cook the peels, because you’re in the middle of an Occupation and you don’t have any fuel. Boil the potato and the beet together in salty water, but not for very long, due to the fuel problem. Just until you can stick a fork in the potato. Take them out and mash them up with the milk. Pour the glop in the pie pan. Bake at 375 for as short a time as is consonant with digestion (fuel again), say, fifteen minutes.

The Baker’s Daughter by Sarah McCoyGingersnaps

Selections About ClubsBunco Babes Tell All by Maria GeraciWhack N Roll: A Bunco Babes Mystery by Gail OustSomething on the Side by Carl WeberBunco Bon Bons: Make a 9x13 sheet cake and cut into squares. Frost on all sides except bottoms. Make dice numbers with chocolate chips.

The Friday Night Knitting Club by Kate Jacobs

Debbie MacomberThe Shop on Blossom StreetA Turn in the Road

The Peculiar Sadness of Lemon Cake by Aimee BenderAlso Pies and Prejudice (A Charmed Pie Shoppe Mystery) by Ellery Adams

Lemon Gold CakeLemon Fluffy Frosting

Like Water for Chocolate by Laura EsquivelAlso Chocolat by Joanne Harris

Personal Chocolate-Port Fondues, from Gourmet Game Night by Cynthia Nims

The Kite-Runner by Khaled HosseiniInspired by the wedding scene: http://butterybooks.com/desserts/fimi-milk-custard-recipe/Fimi Milk Custard 3 cup whole milk Pinch of salt 3/4 cups sugar ½ cup cornstarch 1 teaspoon ground cardamom

1/2 teaspoon almond extract 1/4 cup pistachio nuts, finely ground In a saucepan over a medium heat, combine all ingredients except pistachio nuts. Bring just to boil, stirring continuously. Pour into martini glasses or custard cups and refrigerate several hours. Sprinkle with pistachio nuts and serve.

Life of Pi by Yann MartelOatmeal Biscuits from The Book Club Cook Book by Judy Gelman and Vicki Krupp

Women of the Silk by Gail TsukiyamaGarlic and Chili Chinese Eggplant http://avocadopesto.com/2012/11/10/garlic-and-chili-chinese-eggplant/Serves 1 8 ounces Chinese or Japanese eggplant (1/2-1 eggplant) 2 cloves garlic, minced 1 inch piece of ginger, chopped 2 green onions, chopped 1-2 tablespoons peanut oil 1 teaspoon chili paste (or to taste) 1 teaspoon oyster sauce (use soy sauce or gluten free tamari for gluten free or vegan version) 3-4 tablespoons waterCut the eggplant in half lengthwise. Take each half and cut it into quarters vertically down the middle. Then cut each quarter into thirds. You should end up with 24 long pieces of eggplant. Heat wok over high heat until smoking. Reduce heat to low and add oil. Add eggplant and cook over medium heat until browned and soft. Move eggplant to the side of the wok. Reduce heat to medium low and add garlic, ginger and chili paste. Cook 1 minute, stirring frequently.Mix garlic and ginger with the eggplant and add water, turn the heat to high and add oyster sauce. Wait until the water is bubbling and then start mixing the vegetables. Cook 2-3 minutes or until water is almost gone.Sprinkle with green onions and serve.

Classics & CookingSherlock Homes series by Sir Arthur Conan DoyleAny series by Agatha ChristieMini Sheperd’s Pies, from Gourmet Game Night, by Cynthia Nims

The Beekeeper’s Apprentice by Laurie R. KingHoney-Crisp Coffee Cake

Pop Classic + MovieThe Godfather by Mario PuzoLow Fat Cannoli Cream http://recipes.sparkpeople.com/recipe-detail.asp?recipe=469960Number of Servings: 6Ingredients 1 lb low fat ricotta (can use nonfat instead or a blend) 1/4 cup powdered sugar 1TB orange rind 1 tsp orange flower water or orange extract Optional - mini chocolate chipsMix ingredients and fill purchased cannoli shells or put between Pizelle cookies sandwich style.

Lonesome Dove by Larry McMurtryDude Ranch Potatoes

4 tablespoons melted Spry (shortening)4 medium sized cooked potatoes2/3 cup cornflakes finely crushed1/2 cup grated American cheese1 tsp. salt1 tsp. paprikaPinch of cayennePour 3 tablespoons melted Spry into oblong baking pan, 7 1/2 x 12 x 2. Cut potatoes crosswise into 1/2″ slices and place close together in pan. Brush tops with remaining Spry. Mix cornflakes with remaining ingredients and sprinkle over potato slices. Bake in hot oven (425F) 15 minutes, or until nicely browned. Makes 4 servings.

Classics Vs. ModernDeath Comes to Pemberly by P.D. JamesMcCall’s Do It Party Book Petit Fours1 pkg. white cake mix2 egg whites1 can. Fluffy white frosting2 drops green food colormaraschino cherriestoasted coconutcurrant jellyPreheat oven to 350 F. Line the bottom of an ungreased 15 1/2x10 ½ x1 inch jelly roll pan with waxed paper. Make cake as package label directs, using 2 egg whites and amount of water specified on package. Turn into pan; bake for 25 – 30 minutes. Let cake cool, in pan, 5 minutes. Turn out onto wire rack; remove paper. Let cool completely. Brush off crumbs. Meanwhile, make frosting as package label directs. Add food color to ¼ cup frosting. Cut the cake lengthwise into 5 2-inch strips. Coconut Squares: cut a cake strop into 7 – 2 inch squares. Smoothly frost tops and sides with white frosting. Decorate sides with coconut. In center of each, arrange 4 cherry pieces to resemble the petals of a flower.Jelly Jewels: Cut another cake strip into 7 2-inch squares. Spread tops with currant jelly. Then smoothly frost sides with white frosting, bringing it over top edge to make an uneven border around jelly. Napoleonettes: Smoothly spread top of remaining cake strip with white frosting. With green frosting in small pastry bag, using small, straight tube for writing, pipe 3 green length-wise stripes on white frosting. Cut Napoleonette strip into 7 2-inch squares: To make the feather effect, pull wooden pick crosswise through the green stripes, alternating the direction each time. Makes 37 petits fours in all.

Shades of Milk and Honey by Mary Robinete Kobal

Mrs. Lincoln’s Dressmaker by Jennifer ChiaveriniThe Wedding Dress by Virginia EllisPersian Pickle Club by Sandra DallasPie of UnCooked Apples, http://civilwarinteractive.com/cook/?category_name=bakingTart apples, sliced2 sheets pie crustButterNutmeg or lemonSugarTo eat immediately, the following is excellent. Lay the slices into the plate upon an under crust; fill it quite full; sprinkle the rim with a little flour, to prevent the upper crust from adhering to the under one. Bake forty minutes, or till the apple is tender, and then slide off the upper crust and add a small bit of

butter, some nutmeg or lemon, and sugar to your taste. Mix them well with the apple with a silver spoon, and return the upper crust to its place. From The Young Housekeeper’s Friend by Mrs. [M. H.] Cornelius, 1863.

Food Mysteries & RomanceCupcake Bakery Mysteries by Jenn McKinlayCupcake Club Romances by Donna KauffmanS’More Cupcakes: Bake Betty Crocker Dark Chocolate Fudge Cake Mix in paper baking cups as directed on package. Just as cupcakes come from oven, place a half marshmallow on top of each. Put back in oven 3 to 5 minutes, or until marshmallows soften and start to melt. Remove from oven and press a chocolate kiss in the center of each marshmallow. Serve warm or cold.Sugar ‘N Spice Cupcakes: Prepare Betty Crocker Honey Spice Cake Mix as directed on package. Pour batter into paper backing cups. Sprinkle batter lightly with confectioners’ sugar, a little cinnamon (so some white sugar is still visible) and chopped nuts (about 1 tsp. for each cupcake). Bake as directed for cupcakes. Serve warm or cold.Coconut-Jelly Cupcakes: Bake Betty Crocker Yellow Cake Mix in paper baking cups as directed on package. Cool. Spread tops with tart red jelly and sprinkle with coconut.

Paranormal CuisineVampires: Bloody Marys, JuicesWerewolves: Burgers, Steak, Shish KabobAngels: Angel Food CakeMermaids: Seafood

Teen FavoritesThe Hunger Games by Suzanne CollinsDivergent by Veronica Roth

Holiday ThemesMardi Gras/New Orleans: King Cake, Paczkis, Moon Pies, Jambalaya, Red Beans and RiceHalloween/Horror: Doughnuts, Salsa, Pumpin, Apple

Inspirational SeriesLet Them Eat Cake (French Twist series) by Sandra Byrd

Book Club in a BagLibrary Book ClubsEdible Books