Novel Noshes

NOVEL NOSHES: Book Club Menu Ideas

Looking for snacks, dishes, or drinks inspired by the reading selection for your book club? Book club members continually request—and share— ideas for book-related fare. Integrating book-related cuisine into meetings offers a chance to connect with the literature, try new recipes, and spice up their discussion.

We’re happy to share ideas from book groups, as well as those from authors.  Some are dishes or foods mentioned in the pages of these titles, while others are simply imaginative ideas from these groups. We hope these ideas spark your own culinary imagination. Please note that some of these suggestions will make sense to you only after reading the book.

Looking for a book club menu or have menu ideas to share? We’re happy to reach out to the author for ideas. If you're contacting us by Messenger, we can respond only if send your email address. You can also contact us here!

Check back for new menus,  and feel free to send some of your group’s suggestions. New featured author menus are posted on Instagram, Facebook, and Twitter.

Also, see:

*Author Recipe pages
*GalleyMatch Book Clubs Recommend Menus
*Tips on Pairing Food and Literature

TITLES AND FOOD PAIRINGS
Click highlights for links to recipes and menus

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ABOVE THE BAY OF ANGELS by Rhys Bowen
From Rhys Bowen: “In a story that revolves around food and a woman who becomes a chef for Queen Victoria you’d think it would be easy to come up with a menu pairing, wouldn’t you? However, most of the food that was served to the queen was so extravagant, so over the top, that nobody would want to cook it today—certainly not to go along with a book group meeting! Menus included real turtle soup (first catch your turtle), lark and blackbird pie, and creations that included venison stuffed with lobster and other unlikely pairings that would surely make us sick today. So I’m sticking to what Bella does best, and to the dish that brings her praise from the queen herself: her scones. I suggest a traditional British tea party, starting with thin cucumber sandwiches, then the scones served with jam and clotted cream (thick whipping cream will do), and finally various cakes. And of course English tea with milk. It’s a meal that is perfect for meetings as it’s all prepared in advance and can be nibbled at leisure."

ADAM UNREHEARSED by Don Futterman
Egg Cream
Steak Marengo
Hot Dogs

Also: Beth El Synagogue Book Club, Omaha, Nebraska: In honor of Adam's Bar Mitzvah, we served a dessert buffet.

THE AGE OF INNOCENCE by Edith Wharton (see our recipes in The Book Club Cookbook)

THE AGE OF LIGHT by Whitney Scharer
From Whitney Scharer: “In the novel, Lee eats omelets with snipped tarragon, beef bourguignon, scalloped potatoes with gruyere, and oysters. In her later life, Lee became a gourmet chef--almost a Surrealist version of Julia Child. There's an entire cookbook of her recipes. For an Age of Light party: *mild deviled eggs with snipped tarragon *gougères  *cheese plate *scalloped potato stacks  *beef stew (in small cups) Serve with cocktails — The Devil Inside and Louche Lips — there's a ritual to drinking absinthe, described briefly in the novel or earthy red wine.” 

Also: ABC: A Book Club of NorthEast, Pennsylvania: “Coq au Vin in Burgundy, roasted  asparagus, boiled baby honey gold potatoes, green salad, and baguettes, Creme Brûlée.”

AGNES AT THE END OF THE WORLD by Kelly McWilliams

AHAB'S WIFE, OR THE STAR-GAZER by Sena Jeter Naslund (see our recipe in The Book Club Cookbook)

THE AIR YOU BREATHE by Frances de Pontes Peebles

THE ALCHEMIST by Paulo Coelho
–Food for Thought Book Club in Annville, Pennsylvania: Brazilian national dish "feijoada" and mini pyramids out of cheeses, crackers, and olives

THE ALICE NETWORK by Kate Quinn
-Flip and Sip of Pittsburgh, Pennsylvania: Finn’s hangover one-skillet breakfast casserole, the little problems favorite bacon, goat cheese sandwiches, croissants, elderflower liquor, and rose wine. Our host made us favors with a Rose tea bag and rosebud soaps!

ALL CREATURES GREAT AND SMALL and ALL THINGS BRIGHT AND BEAUTIFUL by James Herriott

ALL GIRLS by Emily Layden
Also see:  ALL GIRLS Recipe Party

Emily Layden’s  Apple Cider Doughnuts Recipe

ALL MY RAGE by Sabaa Tahir
Reading Between the Wines of Albany, New York: We met at a local Indian/Pakistani restaurant to enjoy food discussed and eaten in the novel: chai tea, poori, halwa, Chicken Kashmiri, and paratha, among other dishes!
The Abbey Roads of Greater Boston: Pakistani food mentioned in book -  Iced Chai, Paratha, Pakoras, Samosas, Biryani,  Kheer

ALL THE CHILDREN ARE HOME by Patry Francis
Happy Bookers of Linn, Missouri Food from childhood: Franco American, Chips Ahoy, anise cookies, Nonna’s pies, and Dahlia’s special meals prepared for her kids for special occasions.
Book Club Girls of Sparta, New Jersey:  “In the spirit of the food in the book we'd serve Franco-American canned spaghetti and all of Nonna's fabulous Italian dishes!
Two Points of Interest Book Club of Brooklyn, New York: Childhood favorites with a new spin.

ALL THE LONELY PEOPLE by Mike Gayle

ALL THIS I WILL GIVE TO YOU by Dolores Redondo

ALMOST HOME by Pam Jenoff
(see Pam Jenoff's recipe paired with ALMOST HOME)
–The Literary Lyres of San Fernando Valley, California: London-themed pot luck dinner with our discussion. Our cocktail was London Lemonade, Get Pickled and Drown Your Tears Pickled Eggs, London Broil, and London Bars

ALWAYS A BRIDESMAID (for Hire) by Jen Glantz

THE AMAZING ADVENTURES OF KAVALIER & CLAY by Michael Chabon (see our recipe in The Book Club Cookbook)

AMERICA, AMERICA by Ethan Canin: see author’s recipe in Table of Contents

AMERICAN DAUGHTER  by Stephanie Thornton Plymale

AMERICAN PROMETHEUS: The Triumph and Tragedy of J. Robert Oppenheimer Paperback by Kai Bird and Martin J. Sherwin
Nonfiction Book Club of Seattle, Washington: Nasi gorgeng (Indonesian Fried Rice) that Oppenheimer served, along with his favorite dinner of steak, potatoes,  and martinis.

AMÉRICA'S DREAM by Esmeralda Santiago: See the author’s recipe in Table of Contents

AND BY FIRE by Evie Hawtrey

ANGELA'S ASHES by Frank McCourt (see recipe in The Book Club Cookbook)

ANGELS OF THE RESISTANCE by Noelle Salazar

See Noelle's Book Club Menu and Ontbijtkoek (Breakfast Cake) recipe

Also: The Happy Bookers, Sterling, Virginia:  European-style (Allied) dishes:  Dutch cheeses with crackers, French chicken cordon bleu and ratatouille, American mac and cheese, English sticky toffee pudding

ANGLE OF REPOSE by Wallace Stegner (see recipe in The Book Club Cookbook)

ANGRY HOUSEWIVES EATING BON BONS by Lorna Landvik
–Reading Between the Wines of Ridgewood, New Jersey: Candy

ANNA KARENINA by Leo Tolstoy (see recipe in The Book Club Cookbook)

ANXIOUS PEOPLE by Fredrik Backman
The Book Club of Easthampton, New York: pizza, as referenced in book

ARE YOU THERE GOD? IT'S ME, MARGARET. by Judy Blume
Cleveland Bookies of Cleveland, Ohio: Turkey sandwiches, hot dogs,  potato salad, tuna fish, cole slaw, corned beef pickles, rye bread, chocolate parfaits (from the book)

THE ART OF RACING IN THE RAIN by Garth Stein
(see Enzo's pancakes recipe from Garth Stein, from  Table of Contents)

–Paulinskill Lake Book Club in Wantage, New Jersey: dog bone-shaped cookies and "puppy chow."

THE ARTIST COLONY by Joanna Fitzpatrick
Boulevard Book Group of Westfield, NJ: We were fascinated by the Japanese abalone divers in the book and while we didn't have abalone, one of our group members made a delicious clam dip. Even though the book was set in the prohibition era, we enjoyed wine.

Blu Stocking Lit(erary) Soc(iety) of West Allis, Wisconsin: Vegetable lasagna. While abalone is a bit scarce in the Midwest, we followed through on the quote from page 38 "Then all you need is a vegetable garden in your backyard and you will never go hungry?"

ASHTON HALL by Lauren Belfer (click for Lauren's book club menu and Scones recipe)

Also: The Revivals of Germantown, Wisconsin: Nicky and Alice share a ploughman's lunch under a big old tree on their second day at Ashton Hall. Spread around a 22" wooden board, we lunched on smoked and cured ham slices, sourdough bread, locally-grown tart red apples and yellow pears, tomatoes, sharp white cheddar and Gorgonzola cheese, red lettuce, and Chutney. Served alongside:  Apple, Gorgonzola, and Pancetta slaw and Lauren Belfer's recipes for Sticky Gingerbread and Fruit Scones with homemade jam and clotted Cream! Homemade brownies were tucked inside pink gift bags for afternoon tea.

ATONEMENT by Ian McEwan (see our recipe in The Book Club Cookbook)

THE AUTHENTICITY PROJECT by Clare Pooley
From Claire Pooley: "The best accompaniments for The Authenticity Project are Julian’s favorite Butterscotch flavored Angel Delight and Mrs. Wu’s wonton soup with Chinese dumplings. I’m not sure how well those two things go together though!"

Also: Carrie's Book Club of  Newtown, Pennsylvania: Pimms Cups and other treats mentioned in the book, including Jaffa cakes and gummies.

BACKSEAT SAINTS by Joshilyn Jackson: see the author’s recipe in Table of Contents

THE BADDEST GIRL ON THE PLANET by Heather Frese Sanchez

BAKING CAKES IN KIGALI by Gaile Parkin
–Frenchtown East in Missoula, Montana: Tea with cardamom spice and cupcakes

BALKAN GHOSTS BY ROBERT D. KAPLAN
–Co-ed Book Club of Greater Boston: Serbian Plum Brandy, and we made souvlaki

BALZAC AND THE LITTLE CHINESE SEAMSTRESS by Dai Sijie (see our recipe and menus in The Book Club Cookbook)

BARRACOON: The Story of the Last "Black Cargo" by Zora Neale Hurston
Jessica's Group of Akron, Ohio: Fish, sweet potato, beans, peaches, watermelon, and pineapple

THE BANGALORE DETECTIVES CLUB by Harini Nagendra

THE BAT by Jo Nesbø

Mystery Readers of Minneapolis, Minnesota: Thai green curry, chicken with cashew nuts, and Australian chardonnay (from book)

BAYOU BOOK THIEF by Ellen Byron

BEAUTIFUL LITTLE FOOLS by Jillian Cantor 

BECOMING by Michelle Obama

BECOMING MS. BURTON: From Prison to Recovery to Leading the Fight for Incarcerated Women by Susan Burton
From author Susan Burton: "Organic butter lettuce, organic tomatoes, and basil, a variety of cheeses, 

Keebler crackers, Gershen pickles, lemon cake, or oatmeal walnut cookies. I picked these food pairings because of my love for gardening, and organic foods, and they represent revitalization and healing."

BEE SEASON by Myla Goldberg (see our recipe and menus in The Book Club Cookbook)

BEFORE I KNEW by Jamie Beck

BEFORE WE WERE YOURS by Lisa Wingate - see Costco Connection article
Lisa Wingate's Apple Bread Pudding

BEHIND CLOSED DOORS by B.A. Paris:
From B.A. Paris: 
"In BEHIND CLOSED DOORS, Grace and Jack give a dinner party for their friends. Jack chooses the menu; cheese soufflés to start, Beef Wellington for the main, and a Pavlova for dessert. I have cooked all these dishes at one time or another, and I know how challenging they are. It’s exactly why I chose them; Jack’s aim is to make Grace’s life as difficult as possible.

If anyone has ever made a soufflé, they will know how difficult it is to get it to the table before it collapses. Timing is everything, and we can sense Grace’s stress levels rising as Jack does his best to sabotage her efforts by keeping their guests talking when she has already called them to the table. Luckily, Diane steps in, and the soufflés are perfect. The Beef Wellington is less tricky although there is still the problem of soggy pastry under the beef.
Lastly, the Pavlova, a delicious concoction of meringue, cream, and fruit. I love both making this and eating it, and getting the meringue absolutely right – crisp on the outside, slightly chewy in the middle – is quite a feat. Luckily for Grace, she pulls it all off. These dishes are rather elaborate for a book club dinner, so I would skip the soufflés, make a beef casserole instead of the Wellington, and keep the Pavlova. Even if the meringue isn’t quite right, the cream and fruit will hide multiple sins. But if you do decide to make all three, please invite me, as they are some of my favorite things to eat".

BELLA TUSCANY by Frances Mayes: see the author’s recipe in Table of Contents

BEND TOWARD THE SUN  by Jen Devon

BENEATH A SCARLET SKY by Mark Sullivan

THE BENNET WOMEN by Eden Appiah-Kubi

BEST FRIENDS FOREVER by Jennifer Weiner
–Devine Ladies Book Club of Midland Michigan: Key West Florida theme with frozen cocktails, fried plantain chips with dip, Key West Shrimp, Salad, and Key Lime Pie

BET ON IT by Jodie Slaughter

BETTER TO TRUST by Heather Frimmer

BETWEEN ME AND YOU by Allison Winn Scotch

BEYOND HAPPINESS by Dr. Jennifer Guttman
Omi's Orange Pound Cake Recipe

BEWARE THE WOMAN by Megan Abbott
From Megan Abbott: "One food that appears in the book is the Cornish pasty, which is a signature food in the Upper Peninsula of Michigan, so maybe pasties or some kind of hand pie. such as empanadas or pierogies."

BIG CHERRY HOLLER by Adriana Trigiani:  see Adriana’s recipe in Table of Contents: From Breakfast with Anita Diamant to Dessert with James Patterson - a Generous Helping of Recipes, Writings and Insights from Today's Bestselling Authors 

BIG LIES IN A SMALL TOWN by Diane Chamberlain
-Also see our BIG LIES IN A SMALL TOWN Recipe Party

-Also see Diane Chamberlain’s Gold Nugget Cake Recipe

BIJOU OF THE DEAD by Robert Freese
–Overdue Book Club of Huntsville, Alabama: Zombie finger cookies and appropriately colored brain matter cookies

BIRDS OF CALIFORNIA by Katie Cotugno

BITTER IN THE MOUTH by Monique Truong: see the author’s recipe in Table of Contents

THE BIRTHDAY GIRL by Melissa de la Cruz

BLACK BOTTOM SAINTS by Alice Randall

BLACK CAKE by Charmaine Wilkerson
Charmaine Wilkerson: Eleanor's Black Cake, Caribbean Rum Punch, and Jamaican Lemonade Recipes

BLACK KLANSMAN: Race, Hate and the Undercover Investigation of a Lifetime by Ron Stallworth

THE BLACK SWAN OF PARIS by Karin Robards

BLIND TIGER by Sandra Brown
Salem Crossing of Murfreesboro, Tennessee: Mimosas with mix-ins; strawberry & blueberry simple syrups, orange juice, and a mixed berry beverage. Vegetables with ranch dressing, mini quiches, ham & Swiss cheese baked sliders, boiled shrimp, charcuterie board of cheeses, and meat.

Carrollton Book Buddies: "We enjoyed some of our favorite Texas fare renamed for BLIND TIGER characters! Appetizers: Gert's deviled eggs, Lefty's Snake Bites (sausage balls), and Irv the Handyman's Texas Caviar. Main Course: Foley's Women of the Church Chicken Casserole, Thatcher's Tossed Salad with Hobson's Ranch Dressing. Dessert: Laurel's Pies-Peach/Cherry Crumble and Key Lime; Beverages: Bernie's Moonshine(Pink Lemonade Vodka Punch), Teetotaler-Peach Tea, and Branch. Deviled eggs, sausage balls, and jalapeno buttermilk dressing are from Homesick Texan.”

Also: Reckless Readers of Eastford, Connecticut: "Book-inspired snacks! We enjoyed every food mentioned in the story, and some that were inspired by it, from veggie sliders, shrimp cocktail, a kiddie pool of drinks, 'egg toss' deviled eggs and fruit salad Jell-O shots. By far our best food table yet. Our amazing host had a custom sign made for Alton Rd!!”'=

BLOOMSBURY GIRLS by Natalie Jenner

BLUE RIDGE by Peter Malone Elliott
Steak Tartare
Cowpuddle Cookie Sandwich
Bourbon

BLUE SKY KINGDOM by Bruce Kirkby

THE BODYGUARD by Katherine Center (click for menu) 
Katherine Center's Apple Crisp Recipe

BODY AND SOUL by Frank Conroy
–Bookwomen of Encinitas, California: New York steak and Waldorf salad

THE BONESETTER'S DAUGHTER by Amy Tan (see recipes and menus in The Book Club Cookbook)

THE BOOK OF CANDLELIGHT by Ellery Adams

THE BOOK OF LONGINGS by Sue Monk Kidd
Literary Ladies of Helena, Montana: Honeyed figs, flatbread, olives hummus, wine

THE BOOK OF LOST FRIENDS by Lisa Wingate

Click for Lisa's Buttermilk Pie recipe

THE BOOK OF SALT by Monique Truong: see the author’s recipe in Table of Contents

THE BOOK OF SECOND CHANCES by Katherine Slee

THE BOOK OF SEPARATION by Tova Mirvis

THE BOOK THIEF by Markus Zusak
(see our recipe from Markus Zusak in The Book Club Cookbook)

–Reading Hearts of Media, Pennsylvania: Pea soup, which the characters in the book ate, and sandwiches on dark bread, a luxury they did not have
The Algonquin Book Club of Scotch Plains, New Jersey: Bratwurst and German potato salad
DRUM Book Club, South Seattle Community College, Seattle, Washington: Pea Soup

THE BOOK WOMAN OF TROUBLESOME CREEK by Kim Michele Richardson

Also: Morsels for the Mind,  Grand Rapids, Michigan:  Cheeseboard (just cheese, fruit and crackers), KFC!, Corn pudding, Spinach salad with wild blueberries and walnuts, Baking powder biscuits with blueberry jam. Kentucky Mules (Ginger Beer, mint, lime, and Jim Beam), Scripture Cake (to go).

THE BOOKSHOP BY THE BAY by Pamela Kelley - click for author's book club menu
Mimosas
Fleet Landing Vanilla Bean Crème Brûlée
Butter Lettuce Salad
Bread and Butter Chardonnay

Also: Books and Brews of Allendale, Michigan: Mexican food and margaritas as we pictured ourselves on a beach discussing the book!

Over-Readers Anonymous Book Club, Alpharetta, Georgia: Since Caitlin and her friends went to an Italian restaurant in New York City, we met at our favorite Italian place, Casa Nuova in Alpharetta, Georgia.

BORN A CRIME by Trevor Noah - click for menu
Also: Morsels for the Mind,  Grand Rapids, Michigan: South African Chutney Chicken, Swiss Potato Rosti (for his Swiss father), a veggie tray, cheese, and crackers, South African Shiraz wine, Dove dark chocolates.
Books & Munch of Charlotte, North Carolina: Kota, mentioned in the book and cheese (with crackers), as it was valued!

BOTH ARE TRUE by Reyna Marder Gentin

THE BOY IN THE FIELD by Margot Livesey

THE BOYFRIEND PROJECT by Farrah Rochon

THE BOYS IN THE BOAT by Daniel James Brown
Morsels for the Mind,  Grand Rapids, Michigan: Salmon Rillettes (like a spread), Crostini, Crackers, Melon, Vegetable Platter, Schnitzel (pork tenderloin), German beers (Bitburger, Hofbrau Dunkel, wines (Riesling Liebfraumilch), Apfelstrudel (apple strudel), ice cream with caramel sauce, coffee and tea.

BRAIDING SWEETGRASS by Robin Wall Kimmerer
Literary Lyres of San Jose California: Pecan Pie, Indian Pudding, Corncakes

BRAIN ON FIRE: My Month of Madness by Susannah Cahalan
Miriam’s Book Club of Cary North Carolina: Sliced apples served with caramel sauce, shredded coconut, and chopped nuts. The main character talks about having a fresh apple, after being hospitalized for some time. Also, soft pretzels as the book takes place in Manhattan and there is mention of a pretzel stand.

BRAVA VALENTINE by Adriana Trigiani:  see Adriana’s recipe in Table of Contents

BREATH AND BONES by Susann Cokal
–The Final Chapter Book Club of Lockhaven, Pennsylvania: Danish smorgasbord

A BRIDGE ACROSS THE OCEAN by Susan Meissner
From Susan Meissner:
“One of the primary settings for A BRIDGE ACROSS THE OCEAN is the RMS Queen Mary, a British ocean liner, in 1946. If your book club wanted to go all out and recreate a meal from archived menus of this ship from the actual time period, you could have a dinner of crème d’ Argenteuil, Halibut en Souchet, and steamed cauliflower with mousseline. This meal appears in the book as the war bride’s first dinner on their first evening aboard, on page 229, and is a dinner that was actually served on the Queen Mary.

Crème d’Argenteuil is asparagus soup. Halibut en Souchet is a poached fish, and you can also do that with a sous vide set-up.  Steamed cauliflower with mousseline appears to be cauliflower that has been mashed and seasoned to the consistency of mousse. Or served with a mousse-like sauce.  This recipe might be close to that the war brides ate/

This is a pretty ambitious book club meal! If you’d rather stick to something less complicated but authentic, try serving an English high tea. The war brides would have been likely to partake of one around 4 pm every afternoon. Here is a suggested menu for an English high tea."

THE BRIEF WONDROUS LIFE OF OSCAR WAO by Junot Diaz
–Co-ed Book Club of Greater Boston: Plantains

BRIGHT LIGHTS, PRAIRIE DUST: Reflections on Life, Loss, and Love by Karen Grassle

CALEB'S CROSSING by Geraldine Brooks
–Wine, Women and Words of Needham, Massachusetts: chowder, smoked salmon, Indian pudding

CALL YOUR DAUGHTER HOME by Deb Spera
From Deb Spera:"
Given that it is winter the menu options lessen but if I were going to host I’d do a good old-fashioned meal of fried chicken, mashed potatoes, and collards with some homemade cornbread and butter and honey.  If they want a themed cocktail then the Hurricane would be a good one to try. Otherwise coffee or sweet tea is good. For dessert: Hummingbird cake. Or pecan pie. Enjoy!”  

THE CANDY HOUSE by Jennifer Egan
Neighborhood Book Club of Cleveland, Ohio: Oatmeal-Chocolate Chip cookies

CANE RIVER by Lalita Tademy
(see our recipe from Lalita Tademy in The Book Club Cookbook)
–Reading Between the Wines of Ridgewood, New Jersey: Upside Down Peach Cake and Ham Rolls

CAN'T LOOK AWAY by Carola Lovering 

CARMEN AND GRACE by Melissa Coss Aquino
From Melissa Coss Aquino:
"The idea of women eating a meal together and talking about this book makes me emotional. The eating together is a centerpiece in the story— the way they build bonds and work on seeing themselves as whole and complete, with or without approval from the outside world. It is also what they do communally—from shopping to cleaning up to learning how to cook. Literally, it is the opposite of women cooking and serving food behind the scenes. The group that forms in the novel, The DOD, frequently has dinner together in a semi-self-created family dinner style. Bistec encebollado with tostones (Puerto Rican-style thin steak with fried green plantains) is both the first meal they eat together and a symbol of having some money —beef is not cheap and they are not a small group. It is also a classic Puerto Rican dish not tied to a holiday, but to a little extra cash.

Bacalaitos and empanadas are symbolic of comfort food eaten at street fairs, parties, cuchifritos, and other cultural gatherings— they represent the ways Puerto Ricans tried to bring Puerto Rico with them to the Bronx. They are a symbol of the various young women with Puerto Rican backgrounds, including the main characters, trying to hold on to what they have left of their roots in the absence of strong family structures for cultural transmission.

The desserts and the drinks are a mixture we might call a 'remix' in the Bronx. Things that don't hold fast to rules, but make multiple references at once. The Malibu coconut rum with Coke or coconut water is a drink I make, and might even name Orchard Beach in honor of the beach they –and I— love in the Bronx. It’s an acquired taste, but smooth and tropical in a gritty way. I associate the smell of coconut oil with the beach and hence the coconut rum has a sensory connection.

Appetizers:  Empanadas: Beef, chicken, turkey, cheese, or shrimp
Centerpiece: Bistec encebollado (Puerto Rican-style thin steak), served with plantains–the thin steak is classic and appears in the book. Or, serve Bacalaitos (Puerto Rican codfish fritters).
Drinks: Malibu Rum and Coke, or Malibu and coconut water—a twist on Rum and Coke.
Dessert: Classic Flan or thinly sliced guava paste with queso blanco on crackers, a favorite in my family for generations.  Guava and cheese can also be baked in empanadas, and dusted with confectioner's sugar for pastelillo de guava. And, Skittles and Peanut M&M’s are Grace's go-to stress reducers. so they can be a fun party stash as well."

CATCH US WHEN WE FALL by Juliette Fay

CATHERINE THE GREAT: PORTRAIT OF A WOMAN by Robert K. Massie
–Bucks Book Ladies of Bucks County, Pennsylvania: Russian tea cakes, Caviar deviled eggs, and Ukranian poppy seed cake

THE CELLIST OF SARAJEVO by Steven Galloway
–Chicklit Chicas from Ottawa, Ontario, Canada: Bosnian theme (unfortunately there aren't any Bosnian restaurants in Ottawa so we went to a well-known Croatian restaurant). At the New Dubrovnik restaurant, we ate schnitzel, Dalmatian Veal (delicious veal medallions), Cavabcice (ground meats hand rolled into mini cigars and grilled), red wine, and Croatian beer.
For dessert: palacinke (crepes filled with a variety of ingredients like strawberries and cream, chocolate), rolat (chocolate sponge cake roll with chocolate BURSTING out) and torta (chocolate and vanilla butter cake).

CHANUKAH GUILT by Ilene Schneider
–Bonami Book Group of Albuquerque, New Mexico: Latkes, homemade applesauce, and smoked salmon toasts

CHASING THE PANTHER: Adventures and Misadventures of a Cinematic Life by Carolyn Pfeiffer
Peasant Pasta
Bloody Mary
Fish & Chips
Shopping in Italian Markets

Also:  Revivals of Germantown, Wisconsin: "Lunch overlooking the lake with multicultural appetizers Baba ganoush with toasted pita bread (a nod to Omar Sharif); Beet and goat cheese dip with assorted fresh vegetables (Market Fresh Vegetables like one would shop for in France) Lunch: Avocado chicken salad with jicama and peperoncini peppers on a bed of lettuce with French baguette (A nod to Italy.) Dessert:-Lemon buttermilk ice cream with black currant jam and sugar cone."

Get Woke Book Club. New Prague Minnesota: Honoring her European adventures: Caprese skewers, marinated olives, goat cheese & figs, Pinot Grigio.

Ranch Readers, Littleton, Colorado: Italian cookies that were a tribute to Carolyn's adventures in Italy.

Bookish Girls of Coto de Caza, California: Movie snacks! Candy, popcorn, licorice, and soda

CHILD 44 by Tom Rob Smith
–Wise Women and Words GFWC Greater Ocala Woman's Club of Ocala, Florida: borscht

THE CHILDREN'S BLIZZARD by Melanie Benjamin
From Melanie Benjamin:
"I’m not Swedish, so I don’t have any family recipes. (Although the menu at every Ikea restaurant comes to mind!), but here is a Stollen recipe, a Swedish favorite, not just at Christmas. And then, maybe Swedish meatballs? Here is a recipe." Also see Melanie's glögg recipe.

CHOCOLAT by Joanne Harris
See The Book Club Cookbook Cooking Project Round Up and recipes and menus in The Book Club Cookbook

CHOSEN ONES by Veronica Roth
see article and recipe in The Costco Connection

THE CHRISTIE AFFAIR by Nina de Gramont

THE CICADA TREE by Robert Gwaltney

Also: The Revivals of Germantown, Wisconsin:  Iced Tea, Autumn Apple & Feta Salad, Watermelon Salad, Feta, Mint; Skillet Cheddar Cornbread, Southern Pecan Praline Cookies, Coffee 

CILKA'S JOURNEY by Heather Morris

THE CIRCLE by Dave Eggers
–The Chick-Lits of Chino Hills, California: Transparent items such as spring rolls, soup, jellied salad and champagne (because the company’s goal is to make society transparent), and round items such as zucchini slices, blueberries, grapes, tomatoes, Ritz crackers, and Oreos (an homage to the Circle and the ultimate goal in the book of closing the Circle).

CITY of FLICKERING LIGHT  by Juliette Fay

COBBLESTONES, CONVERSATIONS, AND CORKS by Giovanni Ruscitti

COCKTAILS UNDER THE TREE OF FORGETFULNESS by Alexandra Fuller
–Read 'Em and Eat in Port Angeles, Washington: African peanut soup

THE CODEBREAKER'S  SECRET by Sara Ackerman (click for Sara's book club menu and recipe)
Carrollton Book Buddies, Texas: "We met at tropical Tommy Bahamas restaurant for a chopped salad with shrimp, coconut shrimp, and Mahi Mahi Tacos. Tropical beverages included. Cloud Coconut Martinis and Jalapeno Margaritas."
Ranch Readers, Littleton, Colorado: Banana chocolate chip cake/ banana pudding topping, tropical fruit salad, Huli-huli Chicken.
Blustocking Literacy Society, West Allis, Wisconsin: Wacky Cake, a classic chocolate cake born of necessity for WWII rationing.

THE COLDEST WINTER EVER by Sistah Souljah (see our recipe for THE COLDEST WINTER EVER in The Book Club Cookbook)
–Regal Sisterhood Book Club of McKinney, Texas: Stromboli and Calzone (catered by Brooklyn's as book is set in Brooklyn) and Virgin and Experienced Iced Teas (Winter’s stay in Long Island)

THE COLLECTOR'S APPRENTICE by B.A. Shapiro

THE COLOR OF ICE by Barbara Linn Probst

A CONFEDERACY OF DUNCES by John Kennedy Toole
–Chimney Hill Book Club of Edmond, Oklahoma: Red beans and rice, King Cake and Hurricanes (New Orleans setting)
–Food for Thought Book Club in Annville, Pennsylvania: Bugles (Dunce Caps)

THE CONFESSIONS OF MAX TIVOLI by Andrew Sean Greer
–Women of Words of Green Valley, Arizona: Roadside Lemonad

COOL CREATURES, HOT PLANET: Exploring the Seven Continents by Marty Essen
Tween the Lines of Grand Rapids, Minnesota: Honoring each continent of the world with a regional dish. The Salmon Jerky recipe was paired with Antarctica.

THE COPENHAGEN AFFAIR by Amulya Malladi

CORELLI’S MANDOLIN by Louis de Bernières
See The Book Club Cookbook Cooking Project Round Up  and recipes and menus in The Book Club Cookbook)

COST by Roxana Robinson: see the author’s recipe in Table of Contents

THE COUNTRY OF THE BLIND: A Memoir at the End of Sight by Andrew Leland
From Andrew Leland "One of the core classes at the Colorado School for the Blind, which I visit toward the end of the book, is “home management,” which includes cooking. I don’t recommend that you do what I did –wear vision-occluding sleep shades while trying to cook meals; disability simulations rarely do more than exacerbate the stigma and fear around disability (“wow, this is so hard!”). Sleep-shade training only works because students practice for months at a time. That said, I think it would be fun for a book club to cook some of the same stuff I did while I was under sleep shades: my first victory in blind cooking was a grilled cheese—if you like, try (with your eyes open) sliding a butter knife down the handle of your spatula to confirm tactilely (even if you can see it) that the bread is centered on the spatula before flipping it. The most complex meal I made under sleep shades were both recipes from NYT Cooking: red lentil soup and massaged kale salad! Massaging kale is a wonderfully tactile experience; I think I can in good conscience encourage you to close your eyes as you massage those leaves; awaken your senses!”

Andrew Leland

A COURT OF THORNS AND ROSES by Sarah J. Maas
Fantastic Four: Lemon Tart (in book)

THE COVENANT OF WATER by Abraham Verghese  
From Abraham Verghese: “The dishes mentioned in THE COVENANT OF WATER aren’t difficult to make but do require spices that may not be handy, like asafetida, turmeric, mace, and cardamom, for example. A simple dish that’s often mentioned in Covenant is kanji --or congee as it might be better known to many readers. The word “congee” is  derived from the Tamil word  “kanji.”  It’s essentially rice porridge. Kanji takes different forms in different countries and even in different states in India, but it’s simply white rice cooked (and slightly overcooked) in excess water (or miso or chicken stock) along with salt, pepper, and ginger. Toppings could include shredded chicken, scallions, bacon, roasted garlic, roasted sesame seed, or steamed fish. Add soy sauce, Tabasco, or chili sauce to personal taste. Papads from the Indian store are easy to make in a microwave and are great to crumble into the bowl like crackers. Kanji is meant to be a simple affordable dish, a full meal. For dessert, ripe plantain, sliced lengthwise and fried in a pan with butter and sugar is a nice touch. To drink (since fresh palm toddy is hard to come by) I suggest Indian beers which tend to have a unique flavor. (Brands like Taj Mahal, King Fisher, or Golden Eagle.) Enjoy!”

CROSSING TO SAFETY by Wallace Stegner
Wine, Women, and Words of Greater Boston: Vermont and Wisconsin cheese and crackers, canapés, jello mold, and champagne.

Bakers Books of Wichita Kansas: Sara Lee cake, cookies.

CRAZY TO LEAVE YOU by Marilyn Simon Rothstein

CRYING IN H MART by Michelle Zauner
Michelle Zauner's Cold Radish Soup
Michelle Zauner's dotorimuk-muchim

THE CURIOUS INCIDENT OF THE DOG IN THE NIGHT-TIME by Mark Haddon
(see our recipe from Mark Haddon in The Kids' Club Book Club Book)

–Kings Mountain Book Club of Woodside, California: Food with a number on it
The Literary Ladies of Avon, Ohio: Red color theme

CUTTING FOR STONE by Abraham Verghese
 see Abraham Verghese's recipes for Doro Wat, Beef Fry and Upma in Table of Contents and The Book Club Cookbook 

THE DANISH GIRL by David Ebershoff (see David Ebershoff’s recipe in Table of Contents )

THE DANGERS OF AN ORDINARY NIGHT by Lynne Griffin

DARK AND SHALLOW LIES by Ginny Myers Sain
Reckless Readers, Eastford, Connecticut: Southern delights mentioned in the book: Honey’s Pralines, Willie Nelson’s Gator Piss cocktail—with Midori, lime juice, rum, sweet & sour mix, and seltzer—Cajun wings and shrimp dip.
|ELHS Book Club Trinity, Alabama: jambalaya, gumbo, and pistolette rolls (crusty French rolls), foods mentioned in the book.
Book Club Girls Sparta, New Jersey: Hurricane Punch, crawfish, gator bites, and cajun fried catfish along with cornbread for a themed Bayou menu.

DARK ROADS by Chevy Stevens

DASHING THROUGH THE SNOW by Mary Higgins Clark and Carol Higgins Clark
–The Ladies of Autumnwood of Grand Island, New York: Dishes made from the items found near the register at a supermarket (because the winners of the lottery worked together at a supermarket)

DAUGHTER OF FORTUNE by Isabel Allende (see recipe and menus in The Book Club Cookbook)

DAUGHTERS OF NANTUCKET by Julie Gerstenblatt
From Julie Gerstenblatt: “The food from 1846 leaves something to be desired, but the food scene on Nantucket now is incredible, so I’m going to suggest that, while you read and discuss the past, you eat and drink in the present – it will be much more enjoyable!

To begin, while everyone is arriving, you must have smoked bluefish pate, which goes really well with Prosecco (or champagne, should you be feeling really festive and indulgent; I know that Eliza Macy for one would reach for the good stuff, were she with you. ;)). The original recipe for the pate comes from The Nantucket Table, a cookbook I adore, but I actually really, really love the bluefish pate made fresh by 167 Raw, a fish store and food truck on Nantucket, so I did my best to recreate that recipe for you. Serve it with small, crunchy crackers or smear it on sourdough bread. Should you be afraid of bluefish pate – although it’s delicious - serve lobster salad instead. (But I do like to think that the “smoked” factor of the bluefish is an homage to the Great Fire of 1846.)

For your appetizer, warm up your favorite New England clam chowder. I imagine that Meg Wright from the novel makes a great one for Benjamin, but feel free to buy yours instead of making it from scratch. Serve this with a Cisco Brewers beer, perhaps the Whale’s Tail Pale Ale.

For dinner, I’d sear some Nantucket Bay scallops (in season Oct-March; or get whatever scallops you like the rest of the year) and serve them over a hash of Bartlett Farm tomatoes and corn (again, those are island items) with chorizo for smokiness and salt – and as a nod to the many whalers, sailors, and families that arrived on the island from Portugal. You know who likes to go scalloping on the first day of the season in October? Maria and Linley. Serve with a crisp white wine.

For dessert, make a blueberry pie. Blueberries grow wild on Nantucket starting in late July—and I prefer them to the more traditionally famous berry of the isle, cranberries. Joseph Allen often makes some extra cash by selling the berries right out of his own backyard."

THE DAVINCI CODE by Dan Brown (see recipes and menus in The Book Club Cookbook)

DAY AFTER NIGHT by Anita Diamant: see Anita Diamant's recipes in Table of Contents

DEAR BLACK GIRLS: Letters from Your Sisters on Stepping Into Your Power by Tamara Winfrey-Harris

DEARIE: The Remarkable Life of Julia Child by Bob Spitz:
KC Book Club of Kansas City, Missouri: Boeuf Bourguignon and Mousse Chocolate, a table decorated with butter boxes and empty wine bottles. All guests wore pearls.

DEATH COMES FOR THE ARCHBISHOP by Willa Cather
Beth’s Book Club of Akron, Ohio: Frijoles with meat, corn, bread,  apples and cheese, and burgundy wine.

A DEATH IN CHINA by Carl Hiaasen and Bill Montalbano
–Wise Women and Words GFWC Greater Ocala Woman's Club of Ocala, Florida: won ton soup and Chinese noodles

THE DEEP END OF THE OCEAN by  Jacquelyn Mitchard- see recipes in Table of Contents 

DEMON COPPERHEAD by Barbara Kingsolver
Rapid Readers of Buffalo, New York: Bacon and tomato sandwiches, black-eyed pea stew, Mello Yello
Well Read of Chicago, Illinois: Roast chicken, mashed potatoes, apple cobbler
Ravenous Readers of Boise, Idaho: Pineapple and Ham Pizza

THE DEVIL IN THE WHITE CITY by Erik Larson
(see our recipes from Erik Larson in The Book Club Cookbook)

–Novel Broads of Omaha, Nebraska: White Chocolate Dessert

THE DEVIL WEARS PRADA by Lauren Weisberger (see recipe and menus in The Book Club Cookbook)

THE DIARY OF MATTIE SPENSER by Sandra Dallas
–The Wednesday Afternoon Lunch and Book Club of Northern San Diego, California: Pioneer-style lunch One pot chicken noodle stew, homemade bread with jam and field green salad
–Great Expectations of Mississauga, Ontario: Color theme: (Devil's Food whiteout cake), Cracker Jacks popcorn & juice and fruit, (juicy fruit) to represent the food that was introduced at the Fair (including red); strawberries and cream; white chocolate; red and black licorice, cookies of different colors; red and white wine

THE DICTIONARY OF LOST WORDS by Pip Williams
From Pip Williams: "Lizzie and Mrs. Ballard are fond of a pot of tea and a plate of sandwiches—they are a staple in the Sunnyside kitchen and the Scriptorium. Mrs. Ballard is also famous for her sponge cakes and will often send one over to the Scriptorium for the lexicographers’ morning tea. I’d suggest a strong English breakfast tea."

Also: J and C Book Club of Dover, Delaware: Cucumber-watercress soup, raisin scones (mentioned in book)

THE DILEMMA by B.A. Paris

DINNER FOR ONE: How Cooking in Paris Saved Me by Sutanya Dacres  (click for author menu)

Also: Sweetgrass Book Club of Isle of Palms, South Carolina: "We adored the recipes in the book! For book club, we sipped her Champagne Lavender Cocktail, in the 'Glow Up' section—recipes that represent the 'sweetness of life'— along with the tasty Grown-Up Grilled Cheese Sandwich -with zucchini, scamorza cheese, and spices. Bon Appetit!”

Mountain Meadows Book Club of Renton, Washington: "A cheese platter and an attempt was made at that very first dish, the roasted chicken and fingerling potatoes, and, of course, a champagne lavender cocktail!"

THE DINNER LIST by Rebecca Serle

DISGRACE by J.M. Coetzee (see recipe and menus in The Book Club Cookbook)

THE DIVE FROM CLAUSEN’S PIER by Ann Packer (see Ann Packer’s recipe and menus in The Book Club Cookbook)

DO NO HARM by Christina McDonald

A DOG'S PROMISE by W. Bruce Cameron
see our article in the Costco Connection

DON'T FORGET TO WRITE by Sara Goodman Confino

 

DON'T MAKE ME TURN THIS LIFE AROUND  by Camille Pagan

DOUBLE EXPOSURE by Jeannée Sacken

DOUGLASS'S WOMEN by Jewell Parker Rhodes( see author recipe and menus in the first edition of The Book Club Cookbook)

THE DRAGON LADY by Louisa Treger

DREAM OF THE BLUE ROOM by Michelle Richmond
The Literary Lyres of San Fernando Valley:  Blue Cake

THE DUTCH HOUSE by Ann Patchett
Read with Us of Little Rock, Arkansas: Beef Stew, Apple Cake, and Thumprint cookies from the novel

EAT, PRAY, LOVE by Elizabeth Gilbert
–Read Between the Wines of McHenry, Illinois: Italian Meal with Gelato

THE EDGE OF SUMMER by Viola Shipman

EDNA LEWIS: At the Table with an American Original by Sara B. Franklin

EDUCATED: Tara Westover’s Grandma-over-in-town’s Chocolate Chip Pumpkin Cookies 

EMMA by Jane Austen
–Ladies of Autumnwood of Grand Island, New York: A tea party

THE EMPEROR OF OCEAN PARK by Stephen L. Carter (see recipe and menus in the first edition of The Book Club Cookbook)

EMPIRE FALLS by Richard Russo (see recipe and menus in The Book Club Cookbook

THE ENCHANTRESS OF FLORENCE by Salman Rushdie
–Epicureaders of San Francisco, California: Persian Love Cake (cardamom and saffron are delicately infused in the cake and topped with an ethereal whipped cream icing. An enchanting dessert fit for a moghul emperor.)

ENCHANTRESS OF NUMBERS by Jennifer Chiaverini

ENDURANCE: Shackleton’s Incredible Voyage by Alfred Lansing (see recipe and menus in The Book Club Cookbook)

THE EPICURE’S LAMENT by Kate Christensen:  see the author’s recipe in Table of Contents

ETIQUETTE FOR RUNAWAYS by Liza Nash Taylor

THE EVENING AND THE MORNING by Ken Follett
Also see article and recipe in The Costco Connection

EVENING CLASS by Maeve Binchy
–WTS Book Club of Houston Texas: Pizza

 

THE EVENING HERO by Marie Myung-Ok Lee
From Marie Myung-Ok Lee: “Yungman the elderly protagonist has tried to leave Korea behind when he immigrated, but he can’t stop craving the food. People may be familiar with nori rolls, kimbap, but another favorite way to eat is to use roasted and oiled seaweed (kim) and for each bite pile on your preferred rice, kimchi and whatever other toppings you want (bulgogi, soybean sprouts, other pickled vegetables) — it’s a homey way of eating familiar to all Koreans and not available in restaurants!” 

EVERY DAY IN TUSCANY by Frances Mayes: see the author’s recipe in Table of Contents

EVERY NOTE PLAYED by Lisa Genova

EVERYBODY FIGHTS by Kim and Penn Holderness
Also see Costco Connection recipe and  article

EVERYBODY WRITES: Your New and Improved Go-To Guide to Creating Ridiculously Good Content  by Ann Handley

EVERYTHING HERE IS BEAUTIFUL by Mira Lee

EVERYTHING I'VE NEVER TOLD YOU by Celeste Ng
Wine, Women, and Words of Greater Boston: Ohio Buckeyes, Asian spring rolls, and foods mentioned in the novel including Stouffer's frozen dinner and Spaghettios
Morsels for the Mind,  Grand Rapids, Michigan: Greek pasta salad with chicken, spinach dip with Bugles, Tostito Scoops and Wheat Thins, fruit bowl, dill pickles rolled in ham spread with cream cheese, Chex Mix with mixed nuts, and raspberry pie with whipped cream.

EVERYTHING MUST GO by Camille Pagán

THE EXTRAORDINARY LIFE OF SAM HELL by Robert Dugoni
From Robert Dugoni: I think if we’re talking about Sam Hell I see that Norman Rockwell type of meal from the sixties. A family around the table passing mashed potatoes, string beans, pot roast or fried chicken. Biscuits. That’s what I see.

The Wine Club with the Book Problem of Acworth, Georgia:
Meatloaf, Mashed Potatoes, Peas, Red Velvet & Deviled Food Cupcakes

Jane's Book Club of Spearfish, South Dakota: Carrot cake because Sam’s mother was always trying to get him to eat his vegetables.

FAIR AND TENDER LADIES by Lee Smith (see author recipe and menus in the first edition of The Book Club Cookbook)

FAKE IT TILL YOU BAKE IT by Jamie Wesley

FALLING by T. J. Newman:  Wine Club with the Book Problem of Acworth, Georgia: Biscoff Cookies

THE FAMILY REUNION by Karen King
From Karen King: “Cake features quite a lot in THE FAMILY REUNION. Mary’s grandson Connor makes a chocolate fudge cake when she goes to visit, Cathy brings her a walnut cake (Mary’s favorite), Mary makes a chocolate sponge when Cathy brings Hannah to meet her (Hannah’s favorite) and Cathy takes a fruit cake to the cottage where they all stay to celebrate Mary’s birthday, they have lemon meringue for dessert one day too. I love cake, don’t we all? So I think that any (or all!) of those cakes would be ideal for a book club menu, along with coffee or tea or even a glass of wine which Joanne drinks A LOT of – but who wouldn’t be married to Damien? So I suggest lots of different cakes, with a slab of ice cream or pot of cream for that extra treat.” 

THE FARMERS WIFE by Helen Rebanks 
Zucchini-Potato Frittata recipe
Tomato Lentil Soup
Isaac's Banana Bread
Overnight Oats

Also: Get Woke Book Club of St. Prague, Minnesota:" Smoked Salmon Crostini (inspired by Rebanks’ recipe) Piggy in the Orchard and Apple Pie Pizza, local wine"


Ranch Readers, Littleton, Colorado; Get Woke Book Club, New Prague, Minnesota; Revivals, Germantown, Wisconsin

THE FARMER'S WIFE by Helen Rebanks (Harper Horizon,  9/23)
An honest portrait of rural life and an authentic exploration of both the hard work and reward of keeping a home and raising a family.

Ranch Readers of LIttleton, Colorado: “Helen's Lentil and Tomato Soup before our discussion--it was so delicious!—and her Lemon Drizzle Cake for dessert”

The Revivals of Germantown, Wisconsin: “Members chose and recreated recipes from the book: Smoked salmon rectangles, hummus and pita chips, frittata, field mushroom soup and croutons, easy chocolate cake, and panettone(bread and butter) pudding.”

THE FASHION ORPHANS by Randy Susan Meyers and M.J. Rose

FINDING ME by Viola Davis
Andreas Book Club of Vail, Colorado: Food in book Mimosas, chicken wings, sandwiches (sardine, mustard, tomato, and onion; turkey, cornbread, cranberry sauce), stove-top sugar candy, wedding cake. Also suggest: Benachin, Calabas

A FINE BALANCE by Rohinton Mistry (see recipe and menus in The Book Club Cookbook)

FINLAY DONOVAN IS KILLING IT by Elle Cosimano
From Elle Cosimano: “I like to think of the Finlay Donovan series as comfort food. The last several years have been difficult for many of us, and nothing soothes the soul like a fun, fast, heartfelt story. The Finlay Donovan mysteries are the perfect one-pot dish—an amateur sleuth mystery that reads like a rom-com/cozy/thriller mashup! It’s the kind of book you can’t wait to bring to a neighborhood party and share with all your family and friends. In the spirit of comfort, I’ve shared some of Finlay and Vero’s favorite recipes in our Hit-Moms Book Club Discussion Guides. The guide for book 1 features Finlay’s lasagna recipe. The guide for book 2 highlights Finlay’s Mom’s famous pot roast. And the guide for book 3 showcases the recipes for Nick’s So Hot Chili and His Very Impressive Biscuits (a fan favorite!). All pair well with your favorite adult beverage and the latest installment of the series. From my home (and Finlay’s) to yours, we hope you enjoy them!”

A FIRE SPARKLING by Julianne MacLean: From Julianne MacLean: "Since most of the book is set in England, I would suggest traditional English scones! You can buy them or make them, but the most important part is to spread them with clotted cream, topped with strawberry jam. Yum!"

FIREFLY LANE by Kristin Hannah
Also, see Costco book club feature article and recipe

THE FIRST PART LAST  by Angela Johnson
(see our recipe from Angela Johnson The Kids' Club Book Club Book)

FIVE PART-INVENTION by Andrea Buchanan

THE FIVE-STAR WEEKEND by Elin Hilderbrand
From Elin Hilderbrand's acknowledgments: Inpsiration for recipes in book: Bacon and rosemary pecans (see similar recipe), Sour cream and roasted onion dip, Peach Cobbler with Hot Sugar Crust, Fireball Nips, Linden store sandwiches

THE FIXED STARS by Molly Wizenberg

A FLICKER IN THE DARK by Stacy Willingham
From Stacy Willingham:" Since A Flicker in the Dark is set in Louisiana, I'd say any traditional Cajun food would be a perfect fit: maybe some jambalaya, gumbo, or crawfish Étouffée and a side of beignets for dessert."
Beach Readers:  Crawfish Boil, Caramel Cake

THE FLICKER OF OLD DREAMS by Susan Henderson

FLIGHT by Sherman Alexie
–Messy Housekeeper's Book Club of Cobleskill, New York: Navajo Fry Bread

THE FLIGHT ATTENDANT by Chris Bohjalian
From Chris Bohjalian: "Dubai and Middle Eastern cuisine, where the novel opens. Hummus., cheese boregs (or phyllo triangles), fattoush salad of tomato, cucumber, fresh mint, sumac, parsley, crispy pita chips, in a dressing of oil and lemon juice. Baklava and strawberries for dessert. The alcohol? Arak. If you cannot find arak, flight attendant Cassie Bowden loves a good Negroni: gin, Campari, vermouth, and a twist of orange.

THE FLIGHT GIRLS by Noelle Salazar
See our article and recipe in The Costco Connection

FLOAT PLAN by Trish Doller
Book Club Buzz

FLY GIRL by Ann Hood
From Ann Hood: "The menu would have to be similar to the ones from when I was a TWA flight attendant back in the late 70s-mid 80s. I actually wrote about recreating the first class dinner for Food52.“Recreating a TWA First-Class Meal, 20 Years Later”  (Ideas include: wine, Warmed nuts, jumbo shrimp, cocktail sauce, chateaubriand, hot fudge sundae)

FLY WITH ME by Andie Burke - click for book club menu
Gluten Free Pound Cake, Strawberries, Whipped Cream
Parmesan Crusted Dijon Chicken, Wild Rice and Green Beans
Paper Plane Cocktail, 
Swedish Fish

THE FORGOTTEN DAUGHTER by Joanna Goodman

THE FORGOTTEN GIRL by David Bell

THE FORGOTTEN HOURS by Katrine Schumann

FOR WHOM THE BELL TOLLS by Ernest Hemingway
–WINONO (Women In Need Of a Night Out) of Cranston, Rhode Island: (the book is set in a mountainous region of Spain): Spanish-Style Garlic Shrimp with Sausage and Bell Pepper, Ferran Adrià's El Bulli Rotisserie Chicken, Saffron Rice, Spanish White Beans with Spinach, Artisan lettuce with roasted red onions and walnuts, shaved Manchego cheese, citrus, and olive oil dressing, Crema Catalana Ice Cream Sundaes with Raspberries

FOSTER by Claire Keegan: Claire Keegan's Soda Bread Recipe
From Claire Keegan: The narrator in my book Foster helps Mrs. Kinsella with the cooking and housework — and no Irish farmhouse would be without its own soda bread recipe. Here’s one from Richard Corrigan whose recipes are wonderfully hearty. If you don’t want any sweetness in your bread, you can make it without the honey and treacle—I  don’t have a sweet tooth, but it’s delicious either way.

Try it with smoked salmon, capers, lemon, and a pot of tea. When I’m on the road, the edible thing I most miss is wheaten soda bread and how it's baking and coming out of the oven makes life feel that little bit sweeter  — even without its being sweetened — and even on a bad day. Do hope your book club members enjoy it!

THE FOUR WINDS by Kristin Hannah: Click for Kristin Hannah's Book Club Menu

Ricotta Cassata Cake  ** Molasses Cake
Panelle ** Arancini** Hershey's Chocolate Bar

Also: Books N Cooks of Elk Grove, California: “The Grappa of Wrath” Cocktail from Are You There God? It's Me, Margarita: More Cocktails with a Literary Twist

Kim’s Club of Hudson, Ohio: Smoked black eye pea hummus. Texas chicken salad on croissant Arancini with marinara dip, Whipped ricotta spread with crostini Peach cobbler

FREE FOOD FOR MILLIONAIRES by Min Jin Lee

FREE MAN OF COLOR by Barbara Hambly
–Happy Bookers at the Sullivan Free Library, Chittenango, New York: For this mystery set during Mardi Gras in the 1830s, Sweet Potato Pecan Pie and Southern Pecan flavored coffee

FREEDOM by Johnathan Franzen (see recipes and menus in The Book Club Cookbook)

FRIDAY BLACK by Nana Kwame Adjei-Brenyah

FRIENDS & MOTHERS by Louise Limerick
–Read Between the Wines of McHenry, Illinois: Hummingbird Cake (a traditional Southern dessert)

THE FRIENDSHIP PACT by Jill Shalvis

FROM SCRATCH by Tembi Locke

FRUIT OF THE DRUNKEN TREE by Ingrid Rojas Contreras

THE FUTURE by Naomi Alderman

Pumpkin Risotto Recipe / Costco Connection Feature

Soy ice cream with lychees

International snacks


GALILEO'S DAUGHTER by Dava Sobel
(see author recipe idea and menus in the first edition of The Book Club Cookbook)

GARLIC AND SAPPHIRES: THE SECRET LIFE OF A CRITIC IN DISGUISE by Ruth Reichl
–Book Club of San Diego, California: Potluck

GENEVA by Richard Armitage

Toberlone
Champagne
Pizza
Muesli

Also: Boys Book Club of San Jose California; Cheese Fondue, Toberone, Forgotten Thoughts and Stranger than Fiction Beers

Between the Lines of Woolwich, New Jersey: Fondue with Swiss cheese, as the book is set in Switzerland

Reading Between the Wines of Albany, New York:  "Chocolate fondue with fruit and cookies, cheese fondue and bread, mulled wine, and Toblerone!"

A GENTLEMAN IN MOSCOW by Amor Towles:
See Amor Towles's Latvian Stew Recipe  (and our Book Blend "A GentleBlend in Moscow")

Also:
Fullerton Book Club, Orange County, California: Latvian stew, Mukuzani, whole bass roasted with black olives, fennel, and lemon.  Olivier Salad cucumbers in sour cream,  sweet and sour beet salad, roasted potatoes. Dessert: Dobos Torte, Russian chocolates,  dried fruit compote with vanilla ice cream

Como Book Club, Sydney Australia: Champagne, Zakuski and Chateauneuf-du-Pape.

THE GERMAN WIFE by Kelly Rimmer
From Kelly Rimmer: "In The German Wife, Aunt Adele makes a traditional Bienenstich (Bee Sting Cake) as comfort food. Characters also enjoy pork knuckle, sausages, sauerkraut, and all manner of fresh produce including eggs and fat strawberries from a courtyard garden. There is also reference to typical schoolyard lunches for American children in the 1950s including peanut butter sandwiches on fresh white bread, and equivalent German lunch foods—dark rye bread with liverwurst for lunch, nutty Elisenlebkuchen cookies for snacks."

GETTING MOTHER'S BODY by Suzan-Lori Parks(see recipe and menus in the first edition of The Book Club Cookbook)

THE GIRL BEFORE by J..P. Delaney
See our Costco Connection recipe and article

GIRL IN DISGUISE by Greer MacAllister
From Greer MacAllister:
"Kate Warne doesn't slow down for many meals in the pages of Girl in Disguise, but her favorite dish is pierogi, Polish potato dumplings made by her landlord Mrs. Borowski. And since Kate saved the life of Abraham Lincoln en route to his inauguration, why not something from this festive menu from Lincoln's 1865 inaugural ball? "

THE GIRL IN THE WHITE CAPE by Barbara Sapienza
Borscht
Cherokee Griddle Cakes

Also: Happy Bookers of Linn, Missouri: Acorn bread which was made in the story.

A GIRL NAMED ZIPPY by Haven Kimmel
–Book Club of Anchorage, Alaska: Corn pudding and green beans and meatloaf and chicken casserole

THE GIRL WHO FELL FROM THE SKY by Heidi Durrow: see the author’s recipe in Table of Contents

GIRL WITH A PEARL EARRING by Tracy Chevalier
See The Book Club Cookbook Cooking Project Round Up  and see Tracy Chevalier’s recipe for Griet’s Vegetable Soup in The Book Club Cookbook)

THE GIRL WITH SEVEN NAMES: A North Korean Defector's Story by Hyonseo Lee

THE GIRL WITH THE DRAGON TATTOO by Stieg Larsson
(see our recipe in The Book Club Cookbook)

–Morsels for the Mind of Grand Rapids, Michigan: A Swedish menu: Glogg, Lefse, Swedish Meatballs Swedish Sour Cream and Caviar Sauce for Salmon, Swedish Nuts, Swedish Sticky Chocolate Cake (Kladdkaka), Swedish Thumbprint Cookies, Salmon Puffs, Swedish Cabbage, and Orange Salad

THE GIRL WITH THE LOUDING VOICE by Abi Daré
From Abi Daré: "I suggest Jollof Rice, Puff-Puff (deep fried dough), and Suya (spiced meat skewers). All three are well connected with the book. Puff puff which Adunnis mother sells, the other two were served by Kofi and or referenced in the facts section."

GIRLS BURN BRIGHTER by Shobha Rao

GIRLS LIKE US by Cristina Alger

GIRLS OF A TENDER AGE by Mary-Ann Tirone Smith
–Stetson Book Club of New Haven, Connecticut: Pineapple Cream Pie

GIRLS NIGHT OUT by Liz Fenton and Lisa Steinke

THE GLASS CASTLE by Jeannette Walls
–Morsels for the Mind of Grand Rapids, Michigan: Bananas flambe (because the book starts with her earliest memory, "I was on fire")

THE GLORIOUS GUINNESS GIRLS by Emily Hourican|
Also see: The Cork and Olive Book Club of Valrico, Florida: Shepherd's Pie, Guinness Chocolate Cake, Guinness Bread, Irish Tart, Guinness Cheese with Pretzels, Black Velvets (Guinness and Champagne), and Baby Guinness (Coffee liquor and Irish Creme).

GLORY BE by Danielle Arcenaux- click for book club menu and recipe
Buttermilk Biscuits Recipe
Cold brew and almond milk
Shrimp po' boy

GO AS A RIVER by Shelley Read 
Peach Crisp and Peach Pie

GO SET A WATCHMAN by Harper Lee
–Read 'Em and Eat of Port Angeles, Washington: Coleslaw, Southern and gluten-free cornbread, red beans and rice, and a sweet potato pie with a pecan crust...Delicious!

THE GOD OF SMALL THINGS by Arundhati Roy (see recipe and menus in The Book Club Cookbook)

THE GOLDEN COUPLE by Greer Hendricks and Sarah Pekkanen
See Spinach Dip Recipe
See Costco Connection book club feature article
Also see: Truffle Popcorn
Eclair

GOLDEN GIRL by Elin Hilderbrand
My Mom and I of Carmichaels, Pennsylvania: Sausage and Basil Pasta in Mustard Cream Sauce

GONE SO LONG by Andre Dubus III.
From Andre Dubus: III:
“GONE SO LONG, is a dark story told from the points of view of three characters: Daniel Ahearn, an ex-convict from Massachusetts, who is 63 and dying of prostate cancer. He hasn't seen his daughter in 40 years, and at the start of the novel, he sets off to find her. Susan Dunn is his 43-year-old daughter living in Florida. She's newly married yet is conflicted about whether or not she loves her husband. She's also writing a memoir that includes her having witnessed as a young girl the murder of her mother by her father, Daniel Ahearn. The third character is 82-year-old Lois Dubie, an antique dealer and Susan's maternal grandmother who raised her in Arcadia, Florida. Here are some of the meals in the book: Daniel eats hotdogs and beans. Lois, who is Italian, makes homemade manicotti and garlic bread. Served with Diet Coke or Cabernet. Early in the novel, Susan cooks for herself and her husband, Bobby, a meal of Chicken Provencal over a bed of green beans, served with red wine. Late in the novel, Daniel is served crab cakes in a fancy hotel bar he washes down with Pinot Noir. There's also a scene between Bobby and Susan where they eat fish tacos and drink iced tea."

A GOOD AMERICAN by Alex George (see recipes and articles in The Costco Connection

THE GOOD EARTH by Pearl S. Buck (see recipe and menus in The Book Club Cookbook)

A GOOD MEASURE by Nan Rossiter 

A GOOD NEIGHBORHOOD by Therese Fowler
See Book Club Buzz

THE GOOD SISTER by Sally Hepworth

THE GOOD THIEF by Hannah Tinti  see the author’s recipe in Table of Contents

GOOD NIGHT FROM PARIS by Jane Healey

THE GOWN by Jennifer Robson
See our Costco Connection article and recipe

 

GRANDMA GATEWOOD'S WALK: The Inspiring Story of the Woman Who Saved the Appalachian Trail by Ben Montgomery
From Ben Montgomery: “On the Appalachian Trail, we know that Grandma Gatewood had to rely on Mother Nature for sustenance. She ate wild strawberries, blackberries, and ramps. She often ate something she called "sorrel salad," which was mostly just sorrel and other edible plants she found along the trail. She carried nuts, raisins, and powdered milk, and she sucked on bouillon cubes for sodium. She once cooked a porcupine liver over a fire, but she didn't much care for the taste. Alas, these are not great book club foods.

She couldn't have done what she did but for the kindness of strangers she met along the trail, and they often sent her on her way with sack lunches. She once enjoyed a sandwich that included mayonnaise and sliced tomato on white bread, and another time a sack of fried chicken. She loved an old-fashioned hamburger. When she completed the Oregon Trail in 1959, she was treated to a luxurious lunch that included salad, crab cocktail, and well-done roast beef, which she ate with the mayor and police chief of Portland. ‘Who do they think I am, Queen Elizabeth?’ she asked. She removed one shoe while they ate, but no one seemed to mind.”

THE GRAPES OF WRATH by John Steinbeck (see recipe and menus in The Book Club Cookbook)

THE GREAT ALONE by Kristin Hannah
-Litwits of Dallas Texas: Salmon Pot Pie, Roast Potatoes, sourdough bread, green beans in the novel
Amy's Book Club of the Berkshires: Cranberry Bread and Eskimo Ice Cream,

THE GREAT BELIEVERS by Rebecca Makkai

THE GREAT GATSBY by F. Scott Fitzgerald(see recipes and menus in The Book Club Cookbook)

THE GUERNSEY LITERARY AND POTATO PEEL SOCIETY by Mary Ann Shaffer and Annie Barrows
(see our recipes from Annie Barrows for Potato Peel Pies in The Book Club Cookbook)

–The Page Turners of Fallston High School of Bel Air, Maryland: Grilled kielbasa slices, carrot sticks, and chocolate. We compared our fare to that of the night The Guernsey Literary and Potato Peel Pie Society was discovered. They were secretly feasting on roast pig! The carrots and chocolate represented the types of rationed food they were provided over the time of the German Occupation.
–The Final Chapter of LockHaven, Pennsylvania: Cheese and bacon stuffed potato skins served in pie pans

WINONO (Women In Need Of a Night Out) of Cranston, Rhode Island: Our hostess placed six tiny cupcake paper cups into small rectangular shaped aluminum pans, and filled each cup with nuts, raisins, different cheeses, etc. She labeled them:
+ Red Cross Emergency Rations +
She tried to use what she already had around the house (as if her resources were scarce) for her table decorations -- a plain piece of fabric for the tablecloth and a runner made from leftover brown and tan wrapping paper, and little French butter dishes and Wedgwood trinket boxes in reference to the history of the island. We dined on salmon and roasted root vegetables.

THE GREAT MAN by Kate Christensen:  see the author’s recipe in Table of Contents

THE GUEST BOOK by Sarah Blake
From Sarah Blake
: "In the spirit of the pivotal party 'on the rocks' that centers the book, I'd make sure you had good gin and cold wine! The boiled corn and lobster may be too much to swing, but the classic 50s WASP h'ors oeuvres of Ritz crackers, melted cheddar cheese and chutney might do, accompanied by bowls of Pepperidge Farm goldfish. And how about cucumber sandwiches on white bread with mayonnaise? Min makes these for herself and Evie, and the food holds the whole of the rage and joy and sorrow of the Island in it."

THE GUEST LIST by Lucy Foley
Bound by Pages of Santa Fe, New Mexico: Fish Stew with cream, Red Velvet Cake with White icing, as referenced in the novel

GUILT by Amanda Robson

 

 

HALF BLOWN ROSE by Leesa-Cross Smith - click for recipe and menu
Also
: Famished for Fiction of Plano, Texas: " We loved that the novel was set in Paris so we met at a French restaurant for quiche, Toulouse salad, lobster rolls, lobster risotto, and rose-themed drinks: French 77 and Rose all-day punch."

C&O Book Club of Valrico, Florida: Our menu featured foods referenced —wonderfully varied and not all French! Cranberry Meatballs and Mashed Potatoes, Chickpea Stew, Fig Jam and Cheese with crackers, Rosemary Flatbread with Hummus and Olives, Pain au Chocolat, Coconut Chocolate Chip Cookies, and of course, Champagne!

HALF BROKE HORSES by Jeannette Walls
(see our recipes and menus for HALF BROKE HORSES In The Book Club Cookbook)

–WOW (Women of Words) of Green Valley, Arizona: Tortilla Soup

THE HALF OF IT by Juliette Fay

HALSEY STREET by Naima Coster

HAMNET by Maggie O'Farrell
A & C Book Club of Concord New Hampshire: Honey Cake from book, and apple pie, inspired by apple scenes

HANNAH'S WAR by Jan Eliasberg

HAPPINESS FALLS by Angie Kim
Angie Kim's KIMchi Martini
Half and Half Cakes

Crunchy Curls
Boston Cream doughnut, bacon, gimbop

HAPPINESS FOR BEGINNERS by Katherine Center
Our suggestions: Cheddar Cheese Wheel Slices; Fruit Punch Powder Mojitos  Miner’s Lettuce, Dandelion, and Blackberry Salad with Dijon Spice Dressing; Oregano and Garlic Pepper Grilled Fish; Grandma Gigi’s Spaghetti Bolognese ; Celebration Pizza (Pizza Hut); Whoopie Pies

HAPPY PLACE by Emily Henry
Ashley's Book Group:  Popcorn, gummy bears and lobster rolls

HARD TACK AND FRENCH FRIES by Barbara Haber
–Swampscott Book Club of Swampscott, Massachusetts: Kugel Cookoff

HARLEM SHUFFLE by Colson Whitehead
Reads and Eats of Springfield, Illinois: Lemon orange chiffon cake

HARRY POTTER AND THE SORCERER’S STONE by J.K. Rowling
See The Book Club Cookbook Cooking Project Round Up and recipes in The Book Club Cookbook

HARRY'S TREES by Jon Cohen
From Jon Cohen:
Harry’s Trees is a sweet tale – candy is integral to the plot. Young Oriana hides candy and cookies and slices of cake in the forest for a secret, poignant, reason. A very specific brand of hidden candy brings Harry and Oriana together – a gold-wrapped mini Snickers. So, for your book club meeting, buy a bag and hide those little gold pieces around the room for members to find. Nothing more fun than finding gold. The story takes place in the Endless Mountains of northeastern Pennsylvania. It’s a real place, and my wife and I used to own a farmhouse there. Every August, we’d go to the annual county fair.  I’d study the people to get the rural rhythm and cadence of my characters just right. My wife studied the baked goods on display, and she came away with two recipes – lemon pound cake and snickerdoodles (crunchy version) – that have been our household favorites for years.

Candy, cake, cookies – I want everybody to come out of the book club meeting with a giddy sugar-and-reading high!

HAVING OUR SAY: The Delaney Sisters' First 100 Years by Sarah Louise Delany and A. Elizabeth Delany (see recipe and menus in the first edition of The Book Club Cookbook)

HAVEN POINT by Virginia Hume

THE HAZARDS OF GOOD FORTUNE by Seth Greenland

HEARD IT IN A LOVE SONG by Tracey Garvis Graves

HEART BERRIES by Terese Marie Mailhot

THE HEAVEN & EARTH GROCERY STORE by James McBride
Ashley's Book Club of Chapel Hill, North Carolina: challah, iced tea, sweet potato pie, Hungarian coffee cake

HEDGE by Jane Delury
From Jane Delury: “I don’t want to inflict Maud’s mother’s cooking on anyone or I’d suggest an overcooked noodle casserole made with cream of mushroom soup! Instead, I recommend a cherry pie like the one Ella makes with the fresh cherries from the Montgomery Place orchard in the first part of Hedge. Both at Montgomery Place and at Monk’s House, Maud and the girls have access to fresh fruit right outside their door and they make jam regularly. So another alternative would be to serve fruit jam with scones as a nod to Maud’s life in England. In either case, I suggest the pie or scones be served with Irish breakfast tea, since that’s Maud’s favorite drink. (This isn’t mentioned in the novel, but I know it about her!)  I hope you enjoy HEDGE!”

THE HEIRESS by Rachel Hawkins - click for book club menu
North Carolina Barbecue
Cherry Bounce
Chess Pie

Also:
Reckless Readers of Eastford, Connecticut: “We got fancy. There is no other way to meet and talk about this book, without fancy snacks!! From pink champagne to bite-sized foods, a gorgeous charcuterie and decadent desserts, we went all out. We had First Date Chicken Wings, which paired nicely with our classy drinks.  There was also a Million Dollar Dip, that did not cost that much to make but tasted like a million bucks. We ate like queens, and channeled our inner Southern Bell snootiness, lol!!"

Lit Ladies Read of Melbourne, Florida: "In true Heiress fashion, we drank champagne on a yacht for our discussion."

HELLO BEAUTIFUL by Ann Napolitano
From Ann Napolitano: "The frozen TV dinners the Padavanos enjoyed when William came to dinner--and which I ate in my childhood--are not usually available today. However, if you have a frozen dinner you enjoy, I suggest serving that. The Pillsbury crescent rolls, which come in a frozen tube and were the most popular item at the Padavano's table, are still in stores and remain delicious. Fresh vegetables, like the ones from Rose's garden, make perfect sense. Wine or scotch would be a lovely tribute to Charlie. And donuts and ice cream for dessert would make Sylvie happy."

THE HELP by Kathryn Stockett (see Kathryn Stockett's recipes and menus in The Book Club Cookbook)

HENDERSON HOUSE by Caren Simpson McVicker - click for Book Club Menu

Edna's Deviled Eggs Recipe
Oklahoma Club Special
Tomato and Cucumber Salad
Oatmeal Cookies
Corn and Bean Salad
White Buttercream Cupcakes

From Caren Simpson McVicker: Recipes from Mrs. Henderson's Recipe Box
Also: Carrollton Book Buddies of Texas: From the HENDERSON HOUSE Recipe Collection: The Oklahoma Club Special, Edna’s Award-Winning Deviled Eggs, and Corn & Bean Salad Salads: -Waldorf, Cucumber & Tomato, and Chicken, Mrs. H’s White Cupcakes with Buttercream Frosting. The ‘take-away’ gift, a Boarder Interview Kit: a teapot filled with a stack of homemade almond shortbread cookies, lemon tea. 

HERRICK'S END by T.M. Blanchet (click)
Also: East Lawrence High School Book Club, Trinity Alabama: "The character Ollie's, favorite snack: granola bars (peanut butter, cinnamon, and chocolate chip), ‘loose meat’ aka Slim Jims, and Atomic Fireball candy.” 

HER SECRET WAR by Pam Lecky
see our feature article and Pam Lecky's recipe in The Costco Connection

HEREAFTER: The Telling Life of Ellen O’Hara by Vona Groarke
Author Menu

Vona Groarke's White Soda Bread
Also: Get Woke Book Club of New Prague, Minnesota: “Potato soup, Irish soda bread jam, herb butter, a pork and cabbage dish, Jameson Whiskey cocktails."

HESTER by Laurie Lico-Albanese

Get Woke Book Club,  New Prague, Minnesota: "A major symbol, incorporating the books' themes, was  Isobel's sewing skill and her ability to design and stitch beautiful patterns and scenes that revealed emotions and contained hidden messages. Each member of the book club was asked to bring a bottle of wine (or another beverage of choice), containing a label that could reflect a 'hidden' message or theme of the story. Our discussion involved each of the members presenting her wine and describing the label, revealing aspects of the novel. These included PROPHECY WINES— The label’s images relate to the supernatural world, and scenes with shooting stars. Isobel struggles to accept her power, and the woman on the label exhibits power.*TEMPTATION AND EVE—Depicts Eve tempting Adam. Isobel’s community shuns her as a witch when she becomes pregnant. EVE elicited discussion on the Bible story – Isobel notes its message about untrustworthy women. GNARLY HEAD WINES—summarizes many characters' mental states: Hawthorne struggles with his family history of witch trials. Isobel struggles with her artistic creations and powers. *KALEIDOSCOPE:— Isabel’s gift enables her to create beautiful designs and messages on clothing and understand others’ emotions. WITCHING HOUR: summarized the novel’s mystery, fantasy, excitement, and passion. A ‘community rice bowl’ is symbolic of the support and encouragement women share in the novel. A member brought ingredients. Along with the theme of wine, dessert bars are labeled ‘Primitive Nuts’: many characters reflect this title!
We also shared a representation of each member’s name created by a woman with synesthesia.”

The Ranch Readers of  Littleton, Colorado: Bee-shaped tea cakes and chocolate and lemon lavender scones.

Bookish Ladies of Coto de Caza, California: Colorful vegetables mentioned in the novel.

THE HIDDEN LIFE OF ASTER KELLY by Katherine Sherbrooke
Happy Bookers of Linn, Missouri: “Our versions of Benny’s homemade meatballs and soup. When served, we commented on how this was the ultimate comfort food for this story.”

Chapter by Chapter Book Club of Pittsfield, Massachusetts: As a nod to Benny’s meatballs we had Meatball Pizza amongst an array of other potluck dishes. Our signature drink of the month was Caramel Apple Cider (as a nod to the Berkshires, which was referenced in the book).

Words!Women!Wine! of Brookfield, Wisconsin: "Prosecco and shrimp cocktail (very Hollywood) and followed that with a "Tivoli dinner of caesar salad, penne & meatballs. We had an Italian Love cake for dessert! "                                                                                           

HIDDEN VALLEY ROAD: Inside the Mind of an American Family by Robert Kolker
From author Robert Kolker
: "You can find the recipe for the lamb curry mentioned in the book in the book club kit."

Claire’s Book Club Alexandria,  Virginia: Meals our mothers made in the ’50s that were easy and inexpensive, grilled cheese, hot dogs, and Snickers cake and jello mentioned in the book.

THE HITCHHIKER'S GUIDE TO THE GALAXY by Douglas Adams
–Food for Thought Book Club in Annville, Pennsylvania: SPIRAL GALAXY tortilla pinwheels, the "best vegetable rice in the Universe," disorganized mushroom spread ("matter") on toast

HOLD LOVE STRONG by Matthew Aaron Goodman
Literary Lyres of San Fernando Valley, California: A potluck dinner with dishes unique to New York or food that was specifically mentioned in the story. Our menu included: Waldorf Salad, New York Deli Style Potato Salad, Crack Pie, Fried Chicken, Macaroni and Cheese, and a cocktail, the Brooklyn Bomber.

HOLLOW KINGDOM by Kira Jane Buxton

HOLLY BANKS FULL OF ANGST by Julie Valerie

HOME FOR THE HOLIDAYS  by Sara Richardson

HOMEGOING by Yaa Gyasi
Morsels for the Mind, Grand Rapids, Michigan: Groundnuts (aka peanuts in the shell), yam fries, Awrey Bakery's corn toast tops, cheese, and crostini were served as appetizers. The dessert was homemade three-ingredient mango ice cream topped with fresh raspberry sauce and toasted coconut and plantain bread on the side.

HOMICIDE AND HALO-HALO by Mia Manansala

HONOR by Thrity Umrigar
From Thrity Umrigar:
"I would suggest buying samosas from an Indian restaurant. And buying bhel mix packages from an Indian store. Also, buy a jar of date chutney. Chop onions and cilantro to add to the mix along with the chutney. Serve with black tea."

A HOPE IN THE UNSEEN by Ron Suskind (see author recipes and menus in the first edition of The Book Club Cookbook)

HORSE by Geraldine Brooks
From Geraldine Brooks: "I suggest the seafood gumbo that Jarrett is served when he reaches Ten Broeck’s townhouse in New Orleans.  It’s delicious, and it’s a good one-dish meal for a group to serve buffet style.  Cornbread on the side could be good too!"

Also: Booksmarts of  Arlington, Virginia: Chicken stew with grilled peppers,  shrimp and grits, syllabub.

Viewpoint Book Club of Big Canoe, Georgia: Syllabub, as mentioned in book.

HOTEL ON THE CORNER OF BITTER AND SWEET by Jamie Ford
(see our recipe from Jamie Ford in Table of Contents)

–Paulinskill Lake Book Club in Wantage, New Jersey: black & white cookies (bitter & sweet), green tea ice cream, round moon cake w/ carrot
–Words with Friends, in Lebanon, Ohio: Tea and various sweets and the hostess gave us a quarter and a peppermint as a parting gift, as mentioned in the book.

HOUR OF THE WITCH by Chris Bohjalian
From Chris Bohjalian: "I would suggest foods involving pumpkins, corn (and cornmeal), apples, and spices. They drank copious amounts of beer and were thrilled when a ship would port with Madeira. I am a vegetarian, but they ate plenty of lobster — which was their bologna — and roasted venison and wild fowl. They boiled their root vegetables until they were almost mush.

And, of course, if they want to be authentic. . .NO forks (except a two-tined carving fork)."

THE HOURS by Michael Cunningham (see recipe and menus in The Book Club Cookbook)

THE HOUSE AT SUGAR BEACH by Helene Cooper: see the author’s recipe in Table of Contents

THE HOUSE OF EVE by Sadeqa Johnson
From Sadequa Johnson: Eve's Elixir

HOUSE OF SAND AND FOG by Andre Dubus, III
(see our recipe from Andre Dubus III in The Book Club Cookbook)

–The Literary Ladies of Avon, Ohio: Middle Eastern dishes

THE HOUSE ON FORTUNE STREET by Margot Livesey: see the author’s recipe in Table of Contents

HOUSE RULES by Jodi Picoult
—ChickLits of New Milford, Connecticut: Because we meet on Wednesdays, and in the book Wednesday's color is yellow-- we served all yellow foods.

THE HOUSEKEEPER AND THE PROFESSOR by Yoko Ogawa
–The Pre-Oprah Saturday Morning Book Club of Dallas, Texas: Japanese-Style Eggs Hollandaise (served over Sushi Rice Rounds); Stir Fry Japanese Vegetables with Sweet and Sour Sauce; Water Chestnuts; Breakfast Muffins with Hidden Carrot Coins (to mimic how the housekeeper tried to sneak carrots that the professor detested into his food); and Green Tea Ice Cream

THE HOUSEMAID by Frieda McFadden
From Frieda McFadden: "In honor of Cecelia's least favorite foods, I would suggest pairing The Housemaid with bologna sandwiches and peanut butter-related foods: either peanut butter on Ritz crackers, or if you want to be fancy, peanut butter and chicken satay."

HOW MUCH OF THESE HILLS IS GOLD by C. Pam Zhang
Book Marks of Sacramento, California: Jam cookies and tea

HOW TO BE AN AMERICAN HOUSEWIFE by Margaret Dilloway
–The BookWormers of Dublin, California: Sushi

HOW TO FIND WHAT YOU’RE NOT LOOKING FOR by Veera Hiranandani
Voorheesville Public, New York Library Family / Middle School Book Club: Jewish bakery theme: challah, Hamantaschen, rugelach, and black & white cookies. We played Beatles, Elvis, and Aretha Franklin records, as in the book.

Fairlawn, New Jersey Public Library Middle School: Black and White Cookies

HOW TO MURDER A MARRIAGE by Gabrielle St. George

A HOUSE FULL OF WINDSOR by Kristin Contino

THE HUNGER GAMES by Suzanne Collins
–Read Between the Wines, of Terre Haute/Bloomington, Indian: Dishes that were either mentioned in the book or were a play on names of a few of the characters, such as Capitol Lamb Stew, Peeta Chips (pita chips) with Prim’s goat cheese spread, and Poison Berry Crumble for dessert

HURRICANE GIRL by Marcy Dermansky
From Marcy Dermansky:  In the beginning of my novel, Allison Brody is in an idyllic place: a small beach house in North Carolina. It’s her dream home. Allison has spent everything she had to buy the house. And there, in a state of pure and simple happiness, she swims and takes walks and writes in her journal and eats turkey sandwiches.  

“She had eaten turkey sandwiches for lunch,” I write.  “And then sometimes turkey sandwiches for dinner.”

Allison only gets to live in that house for only a week and a half before the house blows down by a hurricane. Really, I blew it down. Writing is power. Climate change is scary. Basically, I gave Allison my dream house and then I took it away. I also gave Allison one of my favorite meals. The turkey sandwich. Turkey sandwiches are forever. I grew up on turkey sandwiches. I have always viewed them as a special treat. I am not talking about sandwiches my Mom made, but turkey sandwiches from a Jewish deli in Englewood called Sol & Sol. These sandwiches, it should be known, were not inexpensive. Perfectly roasted turkey. Russian dressing. Rye bread. That’s it. Comfort and deliciousness The truth is I can’t recreate those sandwiches at home. I have tried. Now, when I visit my mother, we get our turkey sandwiches from the Foster Village Kosher deli in Bergenfield, NJ because Sol & Sol closed many years ago. They are just as good. It should also be noted that these turkey sandwiches also always taste better when my mother pays for them. It is one small way in which I still feel taken care of.

Turkey Sandwich Recipe: When I make turkey sandwiches, I use roasted turkey—and the supermarket deli counter is fine, because I am not going to roast it myself and don’t live near a kosher deli.   Mayonnaise, lettuce, good bread. Sourdough is excellent for a turkey sandwich. Rye bread, of course, is always good.  Sometimes, I go through gluten-free phases, and that works, too. Gluten-free bread is okay is you toast it. And (this is a secret), sometimes I put bacon on my turkey sandwiches. I love a turkey club sandwich, for instance, from a diner, the kind that is cut into small triangles and held together with toothpicks. There is no way to mess up a turkey sandwich if you use good turkey—Except mustard,  of which I am not a fan.

HURRICANE SUMMER by Asha Bromfield

THE HUNTRESS by Kate Quinn
Maddie's Book Group of NJ: Schnitzel, Boston Cream Pie

I CAPTURE THE CASTLE by Dodie Smith (see recipe and menus in the first edition of The Book Club Cookbook)

I HAVE SOME QUESTIONS for you by Rebecca Makkai:
Ravenous Readers of  Oshkosh, Wisconsin: Vegetable terrine,  baklava, wine, gin and tonics (from book)

I MUST BETRAY YOU by Ruta Sepetys

I, CLAUDIUS by Robert Graves
–Calumet College Book Club of Whiting, Indiana: figs (not laced with poison!)

I HAVE SOMETHING TO TELL YOU by Chasten Buttigieg

I SEE YOU EVERYWHERE by Julia Glass — see the author’s recipe in Table of Contents

ICE ANGEL by Matthew Hart

THE IDEA OF YOU / Robinne Lee

Also: Reading Is My Cardio Book Club of East Greenwich, Rhode Island: Our version of a VIP afterparty with August Moon Mimosas (Prosecco, triple sec, pineapple juice, and blueberries) colors inspired by the band August Moon's logo, and desserts to match,

IF BEALE STREET COULD TALK by James Baldwin

I'M FINE AND NEITHER ARE YOU by Camille Pagan

I'M GLAD MY MOM DIED by Jennette McCurdy
Rapid Readers of Grand Rapids, Michigan: Strawberry banana smoothies with lemon Tillamook Vanilla Bean Ice Cream

THE IMMORTAL LIFE OF  HENRIETTA LACKS  by Rebecca Skloot (see Rebecca Skloot’s recipes and menus in The Book Club Cookbook)

THE IMMORTALISTS by Chloe Benjamin

IN ANOTHER TIME by Jillian Cantor

THE INCENDIARIES by R.O. Kwon: From R.O. Kwon:  "Peaches are featured a couple of times in the novel: in one of Phoebe's interactions with her mother, and in a picnic Will plans for the two of them, with Stilton, pâté, plum jam, a baguette, mulled wine in a jug." 

“It was the fifth date in as many days; late the previous night, as we walked home, he'd asked if I liked picnics. If so, I'll plan it, he said. He brought all the food: Stilton hunks, fat-pebbled pâté. Plum jam. The half-baguette. Ripe peaches. Mulled wine in a jug. I ate too much, past appetite.” —THE INCENDIARIES

THE INDIGO GIRL by Natasha Boyd: The Wine Club with the Book Problem of Acworth, Georgia: Chicken, Andouille Sauage and Shrimp Gumbo

INFIDEL by Ayaan Hirsi Ali (see recipe and menus in The Book Club Cookbook)

INHERITANCE by Dani Shapiro
From Dani Shapiro: “The one recipe that’s actually in the book is the “24 Hour Lettuce Salad” that belongs to the biological grandmother I never knew I had — and in the book, it represents the culture shock I face as I realize that my genetic roots are so very different than I had been led to believe all my life. It might be interesting for book clubs to serve dishes from each culture — something quintessentially Jewish (of these there are no shortage!) and something perhaps like the lettuce salad, which represents the most non-Jewish, non-Kosher meal imaginable.”

THE INN AT LAKE DEVINE by Elinor Lipman (see the author’s recipe in Table of Contents)

INSTAMOM by Chantel Guertin

THE INTERMISSION by Elyssa Friedland

THE INTERN by Michele Campbell - click for book club menu
Lemon Cream Pasta, Salad, Wine

Also: Angry Book Club of Norwich, Connecticut: Dunkin Donuts
INTERPRETER OF MALADIES by Jhumpa Lahiri
See The Book Club Cookbook Cooking Project Round Up and also recipes in The Book Club Cookbook

THE INVISIBLE HUSBAND OF FRICK ISLAND by Colleen Oakley

THE INVISIBLE LIFE OF ADDIE LARUE by V. E. Schwab

V.E. Schwab's recipe for The NIght's Lament Cocktail
Read our Costco Connection book club/ recipe  feature

Madeleines
Chocolate Flakes

Also: The Ladies of Autumnwood of Grand Isle, New York: chicken cordon bleu and NY strip steak to represent Paris & New York respectively, on the deck of a local yacht club, overlooking the Niagara River  

IRIS IN THE DARK by Elissa Dickey

THE ISLAND OF MISSING TREES by Elif Shafrak
Wine, Women and Words of Greater Boston: Greek wine, spanakopita, roasted figs with honey and feta cheese, Turkish baklava, Greek eggplant dip with pita bread, olives, fresh figs, whipped feta dip.

THE ISLAND OF THE SEA WOMEN by Lisa See
Wine, Women, and Words Book Club of Greater Boston
A taste of the sea: shrimp, sushi, seaweed salad, seaweed snacks, Korean carrots

IT ALL COMES DOWN TO THIS by Therese Anne Fowler - click for author's menu

Also: Reading Between the Wines Book Club of Albany, New York:  Hors d’oeuvres—Truffle and spinach and prosciutto flatbread, and champagne, were inspired by the NYC art gallery scenes, followed by some good ol’ Down East fare celebrating the Maine setting: fish chowder, crusty bread, blueberry pie, and Boston crème pie.”

THE IT GIRL by Ruth Ware:
Mystery Readers of Saratoga Springs, New York: Lemon drizzle cake. peppermint tea, Medea cocktail —Cranberry juice, vodka, grenadine, and champagne - all mentioned in the book!
Sue's Book Club of Concord, Ohio: Limoncello Cake (variation of Lemon Drizzle Cake in book

IT'S NOT ABOUT THE GUN: Lessons from My Global Career as a Female FBI Agent by Kathy Stearman

THE JANE AUSTEN SOCIETY by Natalie Jenner

-Also see THE JANE AUSTEN SOCIETY Recipe party

-Also see Natalie Jenner’s Classic Victoria Sandwich Cake Recipe

JANE EYRE by Charlotte Brontë (see recipes and menus in The Book Club Cookbook)

JAR OF HEARTS by Jennifer Hillier
From Jennifer Hillier: "As Geo spends the first part of the book in prison (not a spoiler!), I imagine that she and her fellow inmates would have learned to get creative with their meals, making the most of what's available for purchase in the commissary. Even better if a friend works in the prison kitchen and can sneak them a few almost-fresh ingredients. The ramen burrito would be a popular choice. Both the noodles and the scrambled egg can be cooked easily in the microwave in the dining hall, or on a contraband hot plate right inside the cell – just be sure to drain the water completely before adding the flavor packet. Then add a bit of zest by spreading a packet of mayonnaise over two soft tortilla shells, a packet of hot sauce to the noodles and egg (divided evenly), and fold before eating. Depending how hungry you are, you could trade one of the burritos for a cup of prison moonshine, but don't get caught drinking it – a day in the SHU (segregated housing unit) tends to sour the taste of even the most delicious meal."

THE JEWELER OF STOLEN DREAMS by M.J. Rose

 Lentil Salad, Martini, Cheesecake, Mousse

Jensen Beach County Club's Womens Book Club: French Rose wine, croissants, olives, brie, baguettes with French butter, chocolate mousse cheesecake, dark chocolate squares, and cappuccinos.

JULIET TAKES A BREATH by Gabby Rivera

THE KEY OF LOVE by Jenna Blum

KILL ALL YOUR DARLINGS by David Bell

KILLER ANGELS by Michael Shaara (see recipe and menus in The Book Club Cookbook)

THE KINDRED SPIRITS SUPPER CLUB  by Amy Reichert

KITCHEN by Banana Yoshimoto
Jane's Book Club of Brooklyn, New York: Katsudon

THE KITE RUNNER by Khaled Hosseini (see recipe and menus in The Book Club Cookbook)

LABOR DAY by Joyce Maynard
Peach Pie

THE LADIES MAN by Elinor Lipman (see the author’s recipe in Table of Contents)

LADY CHATTERLEY'S LOVER by D.H. Lawrence
–Morsels for the Mind of Grand Rapids, Michigan: A prim and proper high tea type event, very Victorian with doilies and finger sandwiches...and for dessert, little chocolate penises served on a silver platter

LADY SUNSHINE by Amy Mason Doan

LADY TAN'S CIRCLE OF WOMEN by Lisa See
From Lisa See: "I recommend a tea pairing.  The Bana Tea Company created one for Lady Tan’s Circle of Women, featuring the teas that Yunxian and Meiling drink together.  The reason they drink these particular teas is that they’re two of my favorites."

Foods referenced in novel: Rice balls stuffed with peanuts, soup, duck glazed with kumquat, water spinach in ginger and garlic, tofu with black mushrooms and pickled turnip; rice, braised bean curd, and sautéed river fish with soy sauce and green onions; dumplings’ wheat noodles. tofu and walnuts.

THE LANGUAGE OF KIN by Lynne Hugo
Ugandan Dinner
Appetizers
Fruit

LARK & TERMITE by Jayne Anne Phillips: see recipe in Table of Contents

THE LAST BLUE by Isla Morley

The Revivals Book Club of Germantown, Wisconsin: A country meal of quiche, salads, and watermelon coolers (coincidentally matching the book jacket) was perfect for a picnic over the water.

THE LAST BOOKSHOP IN LONDON  by Madeline Martin
From Madeline Martin: French 75. Carrot biscuits, Woolton Pie recipes

LAST BUS TO WISDOM by Ivan Doig See our Costco Connection article and recipe

LAST DANCE ON THE STARLIGHT PIER by Sarah Bird Book Club Menu and Baked Alaska recipe

THE LAST GREEN VALLEY by Mark Sullivan

THE LAST HOUSE ON THE STREET by Diane Chamberlain: see Diane's menu

Also see: Tomato and Mayonnaise Sandwiches

Pound Cake and Lemonade

 

THE LAST MRS PARRISH by Liv Constantine
From Liv Constantine: “The setting is very upscale Bishops Harbor, Connecticut, and Daphne and Jackson Parrish are very rich.  So it would be fun to replicate a dinner party at one of their over-the-top mansions and have a proper dinner. Of course, in the book, staff would serve.
Appetizer: Roasted Figs with prosciutto
Main Course:  Beef Bourguignon

Mushroom Risotto or Mashed Potatoes
Shaved Brussels Sprouts Salad with Parmesan in a light vinaigrette
Dessert: Creme Brûlée
Wine: Red Burgundy, Pinot Noir, Merlot dominated blend"

LAST NIGHT AT THE TELEGRAPH CLUB by Malinda Lo
MVLS Teen Reads Schenectady, New York:  We talked about what kinds of food we'd all enjoyed when we visited places with bustling Chinatowns, and how we order (and try to branch out) when we order from our local Chinese places. Stories about Chinese groceries and trying to decipher things.

Project LIT Community, John Champe High School, Ashburn, Virginia: 50's themed packs with classic glass-bottled Cokes, a Playlist, and other snacks.

Central Region & Friends, New Berlin, Wisconsin: Champagne, as the girls drank at the Telegraph Club, martinis, and sangria since that was mentioned on the night that Lily and Kath went to the party at the older girls' apartment.

THE LAST OF WHAT I AM by Abigail Cutter
Pound Cake

THE LAST ROSE OF SHANGHAI by Weina Randel
From Weina Randel: "As you might already know, food is an important part of life featured in Many dishes mentioned in the novel are still popular today, and you can find them in Asian restaurants. Because Aiyi was from Shanghai, the food she enjoyed was mostly Shanghai cuisine. The older Aiyi's palate was modified after years of hardship overseas, and her perception of food shows consideration for Americans who are unaccustomed to some traditional Chinese food, such as chicken feet. As a young business owner, she's also a good drinker with fair knowledge and an appetite for brandy and whiskey.  I recommend:
Appetizers: Savory shrimp dumplings or pork dumplings in transparent tapioca flour. Sticky rice and chicken wrapped in bamboo leaves. Custard bun. Barbecued tender pork ribs, Fried sesame balls, Fried spring rolls, Fried pork buns, a classic Shanghai dish
Main dishes: Most were ordered by Aiyi when she met the documentarian in Peace Hotel. Garlic prawns (without shells), with white wine and garlic, stewed hen with ginseng and dates, Beijing roasted duck, sauteed broccoli crowns with slices of almonds, deep-fried fish with red chili sauce (usually the fish keeps the head and the body is twisted to show it’s swimming) and pine nuts, eight kinds of exotic mushrooms stewed in a clay pot (Chinese people love all sorts of wild mushrooms! This dish usually contains shiitake mushrooms, brown mushrooms, button mushrooms, portabella, oyster, beech, king trumpet, and shimeji. There is a belief in China that mushrooms in a diet will give people longevity.)
Drinks: Sir Victor Sassoon’s Cobra’s Kiss: a mix of curacao, cream, brandy, and green absinthe. The drink was Sir Victor Sassoon’s favorite. A book club made it when I visited, and it tasted like it should!
Desserts: (Chinese people, in general, understand sugary cakes are not suitable for health, so they choose healthier ones) sliced fruits: lychees, oranges, grapes, thousand-layer cakes with rice flour, sesame cookies, and crunchy almond cookies (a book club in Boston treated me to this, and they were outstanding!)

THE LAST SILK DRESS by Ann Rinaldi
–The Book Club of Troy, Michigan: A tea party

LAST SUMMER AT THE GOLDEN HOTEL by Elyssa Friedland

 

 

THE LAST THING HE TOLD ME by Laura Dave
From Laura Dave: "Hannah’s Redemption Pasta:  My number one suggestion is to recreate the pasta (Poggio Linguine) that Hannah tries to make for Bailey in Chapter 2. Here’s a video of how to make it. I also suggest gingerbread pancakes like Hannah and Bailey had in Austin!”

THE LATECOMER by Jean Hanff Korelitz
From Jean Hanff Korelitz: “In part two of the novel,  there's a big showdown at a Martha’s Vineyard beach lobster bake. Ask the Katama Market on Martha's Vineyard for a home lobster bake!”

THE LATE BLOOMERS' CLUB by Louise Miller

LEAP OF FAITH: Memoirs of an Unexpected Life by Queen Noor - See recipes from Queen Noor in The Book Club Cookbook

LEARWIFE by J.R. Thorp

THE LEAVERS by Lisa Ko

THE LEMON by S.E. Boyd
ABC Book Group of Philadelphia:  Beef pasties and Fifteens cake (from book)

THE LEMON TREE: AN ARAB, A JEW, AND THE HEART OF THE MIDDLE EAST by Sandy Tolan
–Le Club of Boston, Massachusetts: Recipes from Ottolenghi's Plenty: A “Very Full” Mediterranean tart, full to the brim with roasted vegetables, and caramelized fennel with goat’s curd.

LESS by Andrew Sean Greer
Happy Readers of Lansing, Michigan: chow-chow, Mushroom soup with pork and mustard greens, Tuscan chicken

A LESSON BEFORE DYING by Ernest Gaines
See The Book Club Cookbook Cooking Project Round-Up and also our Old Fashioned Teacakes recipe in The Book Club Cookbook

LESSONS IN CHEMISTRY by Bonnie Garmus
From Bonnie Garmus: "My reader's guide has recipes for "Cocktail for the Disenchanted Woman" and "Better Living Through Brownies". There’s also a Stanley Tucci video where he makes the cocktail! To make ends meet, Elizabeth reluctantly accepts a job as a TV cooking show host. But what she doesn’t accept are the brainless cue cards she’s asked to read, nor the tight dresses, she’s told to wear. Instead, Elizabeth decides to teach her mostly female viewers chemistry. Because cooking is chemistry. And along the way, she empowers them to say no to society’s limitations; to stand up and be who they really are.I included the recipe for Elizabeth's 'Cocktail for the Disenchanted Woman' in the reader's guide: 'On those days when a moment to yourself just isn’t enough, you can repurpose your potatoes and grains by employing a pair of oxygen and hydrogen atoms to replace the hydrogen atom in a hydrocarbon. In other words, you can make alcohol—specifically a secondary alcohol. It is called ethanol. However, this process takes time and time isn’t your friend, so instead, I recommend purchasing a bottle of 40 percent ethanol in H2O. Some call it vodka. The following recipe will serve both you and your depressed neighbor.'"

Also: in the book, Elizabeth cooks: Spaghetti bolognese, Spinach casserole, Chicken Pot Pie, Broccoli Mushroom Casserole, Steak, Potatoes, Brownies,
Madeline's Lunch box: Lasagna, Buttered zucchini, Chocolate Chip Cookies, Kiwi,  Cherry tomatoes

A LETTER IN THE WALL by Eileen Brill
Jensen Beach County Club Women's Book Club:  We enjoyed a menu that spanned the decades that the book encompassed: 1940s: Coffee cake 1950s: Cheese Ball 1960s: Shrimp Cocktail 1970s: Quiches

LIFE OF PI by Yann Martel  (see our recipe for LIFE OF PI in The Book Club Cookbook)
–Kings Mountain Book Club of Woodside, California: A food you would miss most if you were on a boat
–Bagel Book Bunch of San Francisco, California: Freeze-dried (survival) ice cream bars
–Second Tuesday of the Month Book Club of Fort Collins Colorado: A giant pie

A LIGHT IN THE FOREST by Melissa Payne

THE LIGHT WE CARRY: Overcoming in Uncertain Times  by Michelle Obama
Our Book Club of Chicago, Illinois: Charcuterie board, martinis (Sasha and Malia serve to their parents in their apartment), Toot's tuna sandwiches with French's mustard and sweet pickles

THE LIGHTHOUSE ON MOONGLOW BAY by Lori Wilde

A LILY IN THE LIGHT by Kirsten Fields 

LIMELIGHT by Amy Poeppel

THE LINCOLN HIGHWAY by Amor Towles
Fettucine Mio Amore Recipe

Also see: Breakfast
Chocolate Chip Cookies
Strawberry Jam

Other ideas referenced in the novel:  stuffed artichokes, mussels marinara, clams oreganata, calamari fritti, linguine with clams, spaghetti carbonara, penne Bolognese, chicken cacciatore, veal scallopini, veal Milanese, osso buco, apple pie, chicken pot pie.

Hollyn's Book Club of Redding, California:  "I created a Highway 30 tablescape complete with vintage baby blue and canary yellow cars. (Alas, they are not 1948 Studebaker Landcruisers.) Fettuccine Mio Amore,  roasted artichoke salad (instead of stuffed artichokes homemade focaccia bread with Sally’s strawberry preserves Vino Rosa (we did not play with the cork), chocolate chip cookies for dessert."

THE LIONESS by Chris Bohjhalian
From Chris Bohjalian: "So, you’re on a safari and looking for cocktails. There’s not a bar for hundreds of miles, but you do have your vintage kerosene-powered ice maker and a case of booze. Obviously, the classic cocktail is a gin and tonic. Two ingredients – three if you have a lemon wedge handy. You need to be neither a chemist nor a bartender to make a pretty good one. Now, I’m a Vermonter so there are two brands of Vermont gin I like a lot: Barr Hill, especially their Tom Cat Reserve which has a touch of honey, and Peregrine Gin from the Appalachian Gap Distillery. I was drinking so many Peregrine Gin and tonics in March, April, and May of 2020 – remember those days? – that I actually named a character in my 2021 novel, Hour of the Witch, Peregrine. Yup, you know you’re a novelist in a pandemic when you’re naming characters after booze. But depending on how much alcohol you want to bring with you on safari, there are other options. The key is crafting cocktails that are refreshing and celebratory. Here are two more that I think pair well with baobab trees, lions, and the fact you are about to sleep in a tent. First of all, you cannot go wrong with a Negroni. Drop a handful of ice into a shaker, and add three ingredients: Campari, vermouth, and gin. I use a single shot of each, but Stanley Tucci adds two shots of gin. (I am more likely to use two shots in Vermont, where I live, than in the Serengeti. We don’t have leopards and hyenas in the Green Mountains. As my parents taught me, “make good choices.”) Shake it together well and pour through your shaker’s sieve over one big ice cube – or a few smaller cubes. Then, if you are especially ambitious, squeeze an orange peel over the surface and slip the wedge on the edge of the glass. It’s a really pretty (and pretty tasty) way to relish the end of the day on safari. Second, there is always a scrumptious Bellini. It was a Hemingway favorite, especially at Harry’s Bar in Venice. (Fun fact: I pored over “The Short Happy Life of Francis Macomber” and “The Snows of Kilimanjaro” while writing The Lioness.) You don’t have to be a seasoned mixologist to make a good one. It’s a pair of ingredients: two ounces of peach juice and four ounces of Prosecco, but it’s an inexact combination. If possible, use a champagne flute. Now, savor your safari – or book club gathering. Cheers!"

LIONS OF FIFTH AVENUE by Fiona Davis
Also see

LITTLE CHAPEL ON THE RIVER by Gwendolyn Bounds
–Read Between the Wines of McHenry, Illinois: Irish pub grub and beer

LITTLE BEE by Chris Cleave—see Chris Cleave’s recipe in The Book Club Cookbook

LITTLE CHILDREN by Tom Perrotta: see the author’s recipes in Table of Contents

THE LITTLE FRENCH BRIDAL SHOP by Jen Dupee

LITTLE MONSTERS by Adrienne Brodeur
From Adrienne Brodeur: "LITTLE MONSTERS is set entirely on Cape Cod. There is a lobster bake scene—which might be expensive and messy for a book club to pull off, but perhaps a lobster roll and glass of Sauvignon Blanc! I love all clam dishes — baked stuffed clams, clam chowder, or pasta con Vongole. Striped bass and bluefish also make appearances in the book."

LITTLE PIECES OF ME by Allison Hammer

THE LIVING AND THE LOST by Ellen Feldman

LIVING BRAVE by Shannon Dingle

LIVING LIKE A TUDOR by Amy License

A LONG PETAL OF THE SEA by Isabel Allende
Happy Bookers of Eugene, Oregon: Arros Negre (from book)

THE LONG WEEKEND by Gilly Macmillan

THE LOST FAMILY by Jenna Blum
Also see: The Lost Family Supper Club 

And; Book Bags of New Prague, Minnesota:. Waldorf Salad, Chicken Kiev, Green Beans Amandine, Garlic Mashed Potatoes, Masha Torte, Cream Puffs, Rusty Nail, and Tab—strongly influenced by the food mentioned in the novel. Minnesota, connection: June's mother offered to make her a sandwich with olive loaf. . Ann combined olives with cheese, mayonnaise, and green onion, and a baguette for an appetizer. 

Morsels for the Mind of Belmont, Michigan: Masha's Menu, including Waldorf Salad, Potato Latkes, Kosher garlic pickles, brie en croute, grapes,  Mint Milano cookies, Inside-Out German Chocolate Cake with Cherries Flambe, and a side of whipped cream.
Reading Between the Wines of Franklin, Indiana: Menu: Pea soup, and German chocolate cake, similar to the dishes mentioned in the book, along with sundried tomato and feta pastry, and pumpkin bread.

THE LOST GIRLS OF WILLOWBROOK  by Ellen Marie Wiseman (click for Ellen's Book Club Menu)
Also:
Junior League of Kalamazoo Book Club: "Pancakes and bacon, a build-your-own-oatmeal bar, and orange juice —spiked with champagne instead of sedatives, as in the book."
Sensational Seven of Appleton, Wisconsin: "Our take on related food/drink: White chicken chili, representing the colorless mush that the residents at Willowbrook were served daily. We also drank Tequila Sunrises, a popular cocktail in 1972, using orange juice. In the novel, the nurses mixed medication in orange juice to keep the residents sedated. No meds were used by our book club- only tequila and grenadine in the OJ!”

THE LOST VINTAGE by Ann Mah

LOVE AND OLIVES by Jenna Evans Welch

LOVE FOR BEGINNERS by Jill Shalvis 

LOVE IN THE TIME OF CHOLERA by Gabriel García Márquez
See The Book Club Cookbook Cooking Project Round Up and recipes in The Book Club Cookbook

LUCK OF THE TITANIC by Stacey Lee

 

MA SPEAKS UP: And a First-Generation Daughter Talks Back by Marianne Leone

MAD HONEY by Jodi Picoult and Jennifer Finney Boylan
From Jodi Picoult and Jennifer Finney Boylan: “There is an entire section at the end of the book that features recipes.  I’d use those.  There are also cocktails; Queen Bee Cocktail, and Bee’s Knees Cocktail - all are honey-based!
Recipes from Olivia’s Moleskin notebook include: Beekeeper’s Granola,  Cranachan, Pork with Honey-Lime Marinade, Kale Salad with Honey-Lemon Vinaigrette, Honey Loaf, Pavlova, Honey-Vanilla Frozen Custard

Also: Jamie's Book Club of Oshkosh, Wisconsin: Apple pie with melted Cheddar cheese (in book)

MAAME by Jessica George
Jessica's Jollof Rice recipe
Jessica's Book Club menu

including Condensed Milk Toffee, Millionaire's Shortbread, Bofrot

Also see: Macarons
Mushroom Risotto
Butternut Squash and Sage Pasta
Banoffee Pie Ice Cream Sundae

A MAGICAL NEW YORK CHRISTMAS by Anita Hughes

THE MAGNIFICENT LIVES OF MARJORIE POST by Allison Pataki
From Allison Pataki: “My brain just keeps screaming CEREAL; any Post cereal! So a larger breakfast theme could be fun: Eggs, bacon, cereal, oatmeal, toast, orange juice – that kind of thing. Marjorie loved to serve what she called ‘Adirondack Pie’—homemade pancakes with maple sugar, syrup, and whipped cream. It’s not light fare ;)— to her guests up at Camp Topridge.

Since Marjorie gave the world Grape Nuts cereal, I like the idea of using Grape Nuts to make Grapenut Pudding. Marjorie also gave the world Birdseye Frozen Foods, so perhaps working in frozen vegetables or berries to a side dish could be quite apt! Marjorie also owned Jell-O and frequently served it at her dinner parties, so Jell-O would be a perfect choice to add in for a gathering. And Marjorie was very well-known for abstaining from alcohol, so perhaps some fun ‘mock-tails’ that used orange juice or grapefruit juice or lemonade with some non-alcoholic bubbly could be a fun nod to the Hostess with the Most!”

THE MAGNOLIA PALACE by Fiona Davis

Potage Petite Marmite
Asparagus with Hollandaise Butter
Caramel Cake

THE MAID by Nita Prose
From Nita Prose: “Readers will find the following items discussed/mentioned/imbibed/eaten in the book: chardonnay, tea, lots and lots of tea, crumpets and jam, raisin bran muffin, The Olive Garden food, but especially the Tour of Italy (see their menu for more details) Many book clubs do an Italian night and recreate The Olive Garden menu items. Others do a high tea, which works perfectly with the themes of the book."

MAINE by J. Courtney Sullivan
–Souper P’s of Roswell, Georgia: Maine foods including lobster bisque, Irish soda bread (because the family was Irish Catholic), and for dessert, rice pudding with Maine blueberries!

THE MAKE-UP TEST by Jenny Howe (click for Jenny Howe's menu)

MALIBU RISING by Taylor Jenkins Reid
Bookish Ladies, Coto de Caza, California: Beach party based on beach theme of the book with surfboards, a sign for the restaurant, beach snacks, gummy fish, and homemade Mai tais! 

MAMA DAY by Gloria Naylor (see recipe and menus in The Book Club Cookbook)

A  MAN CALLED OVE by Fredrik Backman
Friends and Fiction of Cincinnati, Ohio:
Meat, potatoes, gravy (Ove’s favorite meal), Persian  cookies, chocolate ice cream
Read and Feed of Colorado Springs, Colorado: Saffron Chicken and rice

MAN ENOUGH: Undefining My Masculinity by Justin Baldoni
Book Club Girls of Sparta, New Jersey: “We thought spicy Thai food (Justin is extremely handsome) and a crisp beer (it's the drink that most people associate with a ‘man’s’ drink, but we love it too) would pair with the book.”

Words with Friends of Greater Boston: Justin's Peanutbutter Cups (Justin's favorite treat)

THE MANDELBAUM GATE by Muriel Spark
–Overdue Book Club of Huntsville, Alabama: Israeli salad and a Middle Eastern rice dish

A MAP OF DAYS by Ransom Riggs
See our article and recipe in The Costco Connection

MARCH by Geraldine Brooks
–Bookwomen of Encinitas, California: Dinner of grilled summer vegetables (eggplant, peppers, portobello, onion, zucchini, and yellow squash), corn pudding, and a garden salad, all in keeping with Reverend March's vegetarian sensibilities, and boysenberry-apple pie for dessert.

MARILLA OF GREEN GABLES by Sarah McCoy

THE MARTIAN by Andy Weir
–Chick-Lits of Chino Hills, California: (What else?) a baked potato bar and Tang!

THE MARRIAGE PORTRAIT by Maggie O'Farrell
The Bookies of Chicago, Illinois: frittata, apricots filled with cheese, honey cake

MARY JANE by Jessica Anya Blau:
From Jessica Anya Blau: "
Mary Jane takes place in 1975, in Baltimore, Maryland. The protagonist, Mary Jane Dillard, lives with her tidy, conservative parents who have a framed picture of President Ford hanging in their dining room. The family includes the President and his family in their nightly prayers. Mary Jane helps her mother with dinner each night and then takes her mother’s recipes with her to the Cone house where she’s a summer nanny who also prepares meals. Unbeknownst to Mary Jane’s mother, Dr. Cone is not the kind of doctor she thinks of as “respectable.” Rather, he’s a psychiatrist, and he and his wife have secretly taken in a rock star, Jimmy Bendinger, and his movie star wife, Sheba, for the summer in order to help Jimmy get sober.

Mary Jane and Izzy, her five-year-old charge, buy lots of candy for the Cone house. Everyone eats candy necklaces, Screaming Yellow Zonkers (candied popcorn), and popsicles. Mary Jane also buys Slim Jims which Jimmy likes to eat in alternating bites with something sweet. For breakfast each morning, Mary Jane makes what she calls, “Birds in a Nest.” To do this she makes pancakes, cuts out a hole in the center with a glass, cracks an egg in there, and then flips it until it’s all cooked. She uses lots of butter in the pan, lots of salt on top, and serves it with syrup and butter. For dinner at the Dillard house and the Cone house, they have ham, meatloaf, string beans, fried potatoes, chicken a’ l’orange (recipe), and salad.
The meatloaf is made with onions, diced celery, garlic powder, salt, and pepper added to hamburger meat and then baked in a loaf pan. The potatoes are sliced into discs and fried in Crisco. The salad is an iceberg lettuce wedge with cut tomatoes arranged on top and buttermilk ranch dressing poured over it. For dessert, Mary Jane serves orange sherbet with three Nilla Wafer cookies broken in half and then arranged like a flower in the center of the sherbet. She also serves angel food cake one night. None of the food is organic, olive oil is never used, and there are no grains other than white rice.

To create the recipes and meal plans in the book, I went online and looked at homemaking magazines from 1975. It was fun reading—I highly recommend it!"

THE MASTERPIECE by Fiona Davis

THE MATCHMAKER'S GIFT  by Lynda Cohen Loigman (click for Lynda Cohen Loigman's menu)
Also:

My Mom and I of Carmichaels, Pennsylvania: “A smorgasbord! We had a blast capturing foods mentioned in the book lox and capers, cornichons— we decorated pickle jars with ‘The Pickle King’, as in the book. We had magical color-changing butterfly tea, as we wanted some magic to go with the story, and chocolate babka for dessert, like our beloved characters, baked.

The Ladies of Autumnwood of Grande Isle, New York: “We enjoyed Challah and red wine, and took home jars of pickles that I designed with a Raskin’s label.”

Not Your Mama's Book Club of Georgetown, Kentucky: several varieties of pickles and chocolate babka

MATHILDA SAVTICH by Victor Lodato
–The Literary Lyres of the San Fernando Valley, California: Absolut Train Wreck Cocktail; fried chicken, curly fries and chocolate pudding packs (all Mathilda's favorites!)

THE MAYFAIR BOOKSHOP by Eliza Knight (click for Eliza's menu)
See our article and recipe in The Costco Connection

THE ME LIST by Julee Balko
Latte
Baguette with olive tapenade, fancy avocado toast, wine
Wine

THE MEASURE by Nikki Erlick
From Nikki Erlick: "Some of the best food opportunities might be inspired by Nina and Maura’s trip to Venice. You could pair Venetian Spritz cocktails with traditional Venetian cicchetti, or small bites, such as mozzarella in carozza (fried cheese sandwiches), baccalà mantecato (grilled polenta and creamed cod), or polpette di carne (meatballs). Similarly, Amie and Ben enjoy a first date of cappuccinos and biscotti.

Much of the story’s action also occurs in New York City, so perhaps an NYC-themed menu featuring classics such as soft pretzels, bagels and lox, black & white cookies, and cheesecake could be fun.

Of course, anything wrapped in “string” or snacks served in a little box would also be very thematic and a chance to get creative with your culinary skills!"

MEDIOCRE: The Dangerous Legacy of White Male America by Ijeoma Oluo
"Anybody who knows me knows that when times get tough, the tough make pudding. Between the pandemic, a house fire, and being immersed in white male supremacy for this book and in my life, times have certainly been tough. Fortunately, homemade pudding is one of the most comforting foods on the planet. Its buttery creamy goodness takes you back to a better childhood than you actually had. And pudding is so easy to make! Here’s my go-to recipe for butterscotch feminist pudding."

MEET ME IN BOMBAY by Jenny Ashcroft

MEET ME IN MONACO by Hazel Gaynor and Heather Webb

MEMOIRS OF A GEISHA by Arthur Golden
(see our recipes for MEMOIRS OF A GEISHA in The Book Club Cookbook)
–Reading Between the Wines of Ridgewood, New Jersey: Sushi

THE MESSY TRUTH by Alli Webb - click for meny
Loaded Nachos
Chinese Chicken Salad

Mimosa
In-N-Out Burger and Fries

MIDDLEMARCH by George Eliot (see recipe and menus in The Book Club Cookbook)

MIDDLESEX by Jeffrey Eugenides (see recipe and menus in The Book Club Cookbook)

THE MIDNIGHT LIBRARY by Matt Haig
Tiffany's Book Club of Orlando, Florida: Black bean tacos, vegan fajitas, and macarons

MIDWIVES by Chris Bohjalian
–Moms Reading of Wakefield, Massachusetts: Foods you craved when you were pregnant
The Literary Ladies of Avon, Ohio: Vermont-based foods

MILK IN MY COFFEE by Eric Jerome Dickey (see recipe and menus in the first edition of The Book Club Cookbook)

MILLICENT GLENN'S LAST WISH by Tori Whitaker

A MILLION REASONS WHY by Jessica Strawser - click for menu

MIRACLE CREEK by Angie Kim - click for menu

Also: Book Club of Frankfort, Illinois: In the book, there is a discussion about timing and doing what you feel you have to do versus what you want to do. A lot of that centered around food. So this meal did not appear in the book, but in keeping with the idea of not depriving ourselves or forcing ourselves to do what we should do instead of what we really wanted to do, we had the indulgent meal we wanted with multiple courses, desserts, and beverages.

MIRROR GIRLS by Kelly McWilliams

MISS KOPP JUST WON’T QUIT by Amy Stewart

MONKEY BUSINESS by Carleton Eastlake

MONSOON MANSION by Cinelle Barnes

MORE HOME COOKING: A Writer Returns to the Kitchen by Laurie Colwin

THE MOST LIKELY CLUB by Elyssa Friedland

THE MOSTLY TRUE STORY OF TANNER & LOUISE Colleen Oakley

MOTHERLAND: A Memoir of Love, Loathing, and Longing by Elissa Altman
Also: Literary Gourmets of San Diego, California: in recognizing the differences between you and someone you care for, you try to make them happy, or at least well-fed! We served: French Garden Salad with roasted beets, roasted asparagus, goat cheese and spiced pecans and mixed greens, roasted eggplant layered with pesto, marinara, roasted pineapple with pistachios, raspberries, and crème fraiche.

MOTHERLESS BROOKLYN by Johnathan Lethem (see Johnathan Lethem’s essay and recipe and book club menus in The Book Club Cookbook)

THE MOTHER-IN-LAW by Sally Hepworth
From Sally Hepworth: "Diana serves roast lamb and cauliflower at her first meeting with Lucy, maybe that could feature on the menu? There are also references to a green salad and potato salad."

MOZART'S STARLING by Lyanda Lynn Haupt:
From Lyanda Lynn Haupt: "Definitely Sacher Torte! This is the famed dessert of Vienna. There are many recipes available online. On the side, serve deep, rich espresso with a cube of raw sugar and a small glass of sparkling water. The water is often added to the espresso. Too late in the evening for caffeine? The beverage of choice in Vienna is a wine spritzer—either red or white wine with sparkling mineral water. The ratio is about 50-50. While not traditional, but of course, some lovely juice could substitute for the wine if preferred."

Mr. DICKENS AND HIS CAROL by Samantha Silva
From Samantha Silva: ”I have it on good authority that Charles and Catherine Dickens were enthusiastic party-throwers throughout their marriage (at least the happy years), and Christmas time was a favorite. The more guests, the longer the menu. ‘A Five O’clock Christmas Gathering at Devonshire Terrace’ might include assorted sandwiches or canapés and a Christmas cake —think traditional English liquor-soaked fruitcake or a slightly lighter, crumblier 'Whisky Dundee’, which Catherine, being Scottish, might have liked. Serve it with a Victorian Shrub (a Rum Punch):  2 quarts of rum,  1 1/2 cups orange juice, 1 cup lemon juice, 2 pounds sugar, and 5 cups of water. If you can mix it ahead and let it sit for 2 days, all the better. Another 12 days is best! ‘God Bless Us, Every One!’”

MR. EMERSON'S WIFE by Amy Belding Brown
–Pressed for Time Book Club of Westerly, Rhode Island: Traditional New England dishes featuring cranberries and apples -- a hearty apple crisp with oatmeal topping, and Wensleydale cheese with cranberries.

MRS. KENNEDY AND ME by Clint Hill
Bookish Readers of San Francisco, California: “The Clint” Negroni cocktail and French Onion Soup
Wine, Women and Words of Greater Boston: The Clint Negroni, Jackie's Negroni, Spanakopita (Greece)

MUDBOUND by Hilary Jordan
(see our recipes from Hilary Jordan in Table of Contents)
–The Souper Ps of Roswell, Georgia: Potato soup, a salad with small mozzarella balls to represent cotton, and Mississippi mud pie
–Beyond the Book of Sebring, Florida: Catfish, greens, mudpie, and mudslides

MURDER ON THE ORIENT EXPRESS by Agatha Christie
Reading Moms of Antioch, California:  Tour of European cuisine, including, from Vincovci in Croatia, potato pancakes with Lesco (Hungarian relish). "Although named 'Hungarian' this is also eaten widely in Serbia, so I used it to represent Vincovci, where most of the book takes place."

MURDER YOUR EMPLOYER by Rupert Holmes
Book Club of Mt. Dora, Florida: brioche and cafe au lait

THE MURMUR OF BEES by Sofía Segovia

THE MUSIC OF BEES by Eileen Garvinhttps://www.instagram.com/p/C3TpaTMrFDQ/
From Eileen Garvin: “Like Alice Holtzman, one of the main characters in The Music of Bees, I am a beekeeper. Unlike Alice, I only have three hives at most. A typical hive can produce about eight gallons of honey per season. People often ask me what I do with all that honey. Sometimes I save it and give it back to the bees in spring. Sometimes I give it to friends and family. Often, I stash it away in my cupboard because I love to eat it. I take honey in my coffee, and I enjoy cooking with it. The recipe below is one of my favorites for spring. The honey-lemon vinaigrette is a sweet burst of sunshine after the long winter. Enjoy!"

Spring Salad with Honey-Lemon Vinaigrette
8 cups spring greens or baby spinach, ½ cup hazelnuts—roasted, skinned, and chopped, ½ cup dried cherries, blueberries, or huckleberries or 1 cup fresh, 4 tablespoons smoky blue cheese—crumbled

Vinaigrette: Zest and juice of one large lemon, 1-2 tablespoons honey, ¼ cup olive oil, salt and pepper

Combine the lemon juice, lemon zest, and honey, then drizzle the olive in while whisking constantly. Season with salt and pepper to taste.

You might try these Oregon producers: Jacobson Salt, Bee Local Honey, Freddy Guys Hazelnuts and Rogue Blue Cheese.

MY ANTONIA by Willa Cather (see recipe and menus in The Book Club Cookbook

MY MOTHER'S KITCHEN by Meera Klein
–Messy Housekeeper's Book Club of Cobleskill, New York: Chocolate popcorn & hot chocolate mulled cider

MY FINE FELLOW by Jennieke Cohen: Empanadas,  book club menu

MY OWN LIGHTNING by Lauren Wolk
Read & Explore, Voorheesville Public Library: Shortcake with Pennsylvania strawberries, white peaches and whipped cream.

MY MURDER by Katie Williams
From Katie Williams: “Being murdered and then cloned is stressful; one might be tempted to indulge. The novel features cocktails and many sweet pastries. The ambitious could bake the childhood birthday cake Lou remembers, shaped like a swan, 'a confectionary wonder, with white chocolate curls and coconut shavings for feathers.' A simpler bake would be the profiteroles Lou and Fern scheme over, the lemon bars the sleuthing Luminols make, or the cupcakes Lou's boss, Javier, brings in when she returns to work, "chocolate cupcakes with frosting that spelled 'Welcome' and vanilla cupcakes that spelled 'Back,' so you had to have one of each." To wash down the sweets, Lou's drink is a gin and tonic. Fern's drink, which she orders because her previous self would hate it, is a scotch.”

MY SISTER’S KEEPER by Jodi Picoult (see Jodi Picoult’s recipe and menus in The Book Club Cookbook)

MY SOUL TO KEEP by Tananarive Due (see author recipes and menus in the first edition of The Book Club Cookbook)

MYSTIC RIVER by Dennis Lehane (see recipe and menus in the first edition of The Book Club Cookbook

THE NANNY DIARIES by Emma McLaughlin and Nicola Kraus:  see recipe in Table of Contents: From Breakfast with Anita Diamant to Dessert with James Patterson - a Generous Helping of Recipes, Writings and Insights from Today's Bestselling Authors 

NANNY RETURNS by Emma McLaughlin and Nicola Kraus:  see recipe in Table of Contents:

THE NATURE OF FRAGILE THINGS by Susan Meissner
From Susan Meissner: "San Francisco-inspired refreshments. including the legendary cocktails created in San Francisco, the Tequila Sunrise created in Sausalito, along with Pisco Punch, and a martini. Sourdough Bread and accompaniments from Boudin Bakery, renowned for its sourdough bread, and widely recognized as the oldest continually operating business in San Francisco. If you want the original for your book club gathering, purchase online, but this famed sourdough bread and others like it are sold in regular retail grocery outlets. Some accompaniment ideas for your sourdough bread are in my book club kit.  Ghirardelli Chocolate Company celebrated its 160th anniversary in 2012, and is available at food retailers, or online."

Elgene's Book Club of MIchigan: "We celebrated Sophie's Irish heritage as the main character in The Nature of Fragile Things. We used my mother-in-law's cake recipe. She referred to it as her Irish Cake.

NEVER MEANT TO STAY by Trisha Das
Samosas and Masala Chai

THE NEWCOMER by Mary Kay Andrews
-Mary Kay’ Andews’s Prosecco Sippers Recipe

-THE NEWCOMER Recipe Party

NEXT! The Power of Reinvention in Life and Work by Joanne Lipman - click for book club menu
Ina Garten's Beatty's Chocolate Cake
Korean Vegan's Vegan Kimichi Rice
Eleven Madison Park's Madison Parksider Cocktail

THE NEXT THING YOU KNOW by Jessica Strawser

THE NEXT WIFE by Kaira Rouda

NICKEL AND DIMED On (Not) Getting By in America by Barbara Ehrenreich  (see recipe and menus in The Book Club Cookbook)

NIGHT ROAD by Kristin Hannah
See the author menu in Book Club Buzz

THE NIGHT THE LIGHTS WENT OUT by Karen White

THE NIGHT CIRCUS by Erin Morgenstern
–Wildhorse Book Club of Davis, California: Indian recipes from the pages of the book

–Chaptersandtea of Orem, Utah: Caramel popcorn

THE NIGHT OF MANY ENDINGS by Melissa Payne

NIGHT THEATER by Vikram Paralkar:  Reading Between the Wines Book Club of Philadelphia, Pennsylvania: Apothic red wine, a dark red that gave spooky vibes.

NIGHT TRAIN TO NASHVILLE: The Greatest Untold Story of Music City by Paula Blackman  - click for menu

Lakeside Pimento Cheese Recipe
Whiskey and Cola

THE NIGHTINGALE by Kristin Hannah
C&O (Cork & Olive) Book Club of Tampa, Florida: "French cuisine. We feasted on Apple Tarte, Macaroons, Eclairs, Green Beans Amandine, and Coq au Vin."

NINE PARTS OF DESIRE: The Hidden World of Islamic Women by Geraldine Brooks  (see recipe and menus in The Book Club Cookbook)

NINETEEN MINUTES by Jodi Picoult
Pageturners of Skokie, Illinois: Mac and cheese, sandwiches, and chocolate chip cookies

THE 19th WIFE by David Ebershoff see David Ebershoff’s recipe (including Peaches à la Ann Eliza, left)  in Table of Contents 

NO ORDINARY TIME by Doris Kearns Goodwin (see recipe and menus in The Book Club Cookbook)

NO ORDINARY THURSDAY by Anoop Judge

NO SURRENDER: A Father, A Son, And an Extraordinary Act of Heroism That Continues to Live On Today by Christopher Edmonds and Douglas Century
Boston Bookies of Greater Boston, Massachusetts: Soup and bread in honor of the POWs who were fed thin soup and brown bread in the Stalag camps.

NO TIME TO WAVE GOODBYE by  Jacquelyn Mitchard  recipes in Table of Contents 

NO TWO PERSONS by Erica Bauermeister - click for menu
Pasta Bolognese
No-Knead Bread
Chocolate Cake
Peanut butter and jelly

Also: Spectacles Book Club of Geneva, Ohio: Foods connected to stories: Ramen noodle salad, granola bars (Nola). PBJ sliders and potato chips (Alice and Peter), banana muffins (William)  

NONE OF THIS IS TRUE by Lisa Jewell
From Lisa Jewell: "There’s the baba ganoush and sourdough kitchen lunch that Josie and Alix share. Josie orders feta and sundried tomato flatbread followed by tuna tagliata at the gastropub. Josie also makes Walter a shepherd's pie, if they're looking for something traditionally English? Bonus fun fact re Shepherds Pie - it's the dish that Rachel in Friends got mixed up with English Trifle when she was cooking for Thanksgiving."

NOT A HAPPY FAMILY by Shari Lapena 

See our Costco Connection Book Club Feature and recipe
Also see

NOT MY DAUGHTER by Barbara Delinsky see the author’s recipe in Table of Contents

NOT PERFECT by Elizabeth Laban

NOTES FROM A YOUNG BLACK CHEF by Kwame Onwuachi

NOTHING TO SEE HERE by Kevin Wilson
From Kevin Wilson: "For food selections, there are some options from the novel itself. When Lilian sees Madison again after so many years, there are tiny tea sandwiches, which Lillian can't stop eating, and sweet tea.  Later, Lillian asks the cook, Mary, for a bacon sandwich (and the children eat bologna sandwiches in the pool). Pop-Tarts and ice cream are treats for the kids.

"But I think maybe the best thing to make in preparation for discussing Nothing to See Here is a dessert that you set on fire, Baked Alaska or Bananas Foster. Or, maybe something more fun, to have little kitchen blowtorches and let each person caramelize their own Crème Brûlée. I'm a big fan of food that you can set on fire. Even just marshmallows around a campfire would be nice."

NUMBER ONE CHINESE RESTAURANT by Lillian Li

THE NO. 1 LADIES' DETECTIVE AGENCY by Alexander McCall Smith (see recipe and menus in The Book Club Cookbook)

Also: –Happy Bookers at the Sullivan Free Library, Chittenango, New York: Different exotic melons, and pumpkin cookies, as both foods were featured in the books, along with rooibos tea

OCTOBER SUITE by Maxine Claire (see recipe and menus in the first edition of The Book Club Cookbook

OFF THE MAP by Trish Doller: Click for Trish's book club menu
Hitchhiker's Chicken Marbella
Cocoa and Jameson
Döner Kebabs
Guinness
Sangria

OLGA DIES DREAMING by Xochitl Gonzalez
From Xochitl Gonzalez: “A few suggestions of Olga-themed snacks for book clubs: For earlier in the day, a big strong coffee and a buttered roll are a morning classic for Olga, wrapped up in South Brooklyn nostalgia. Italian rainbow cookies are also a favorite of mine. For evenings, vodka martinis are a must. Hors d'oeuvres fit for a fabulous wedding in New York and could pair nicely as well. My arroz con gandules (Puerto Rican Rice with Pigeon Peas) recipe is easy, delicious and very Boricua.” Click for ingredients and instructions.

OLIVE KITTERIDGE by Elizabeth Strout
(see our recipe from Elizabeth Strout for Olive Kitteridge's Grandmothers Doughnuts in The Book Club Cookbook) and our on website
Also: Book Bites Book Club of Forestville, Connecticut: Blueberry Coffee Cake, Blueberry Muffins, Wild Maine Blueberry Jam
Cathy’s Book Club, Austin, Texas:  "Coast of Maine" themed dinner, a dinner menu which might have been prepared in Crosby, Maine, but was easily gathered in Texas-Olive's Abrasive Yet Tender Olives, Mother of the Groom Shrimp Appetizer, Olive's Clam Chowdah

ON A NIGHT OF A THOUSAND STARS by Andrea Yaryura Clark And see book club menus here

ON THE PLUS SIDE by Jenny Howe

Frosé
Rangoon
Sour Candy Cocktail
Fried Shrimp, Fries, and Malt Vinegar
Chocolate Chip Cookies

ONE AMAZING THING by Chitra Banerjee Divakaruni:  see the author’s recipe in Table of Contents

ONE FOR THE BLACKBIRD, ONE FOR THE CROW by Olivia Hawker

THE ONE HUNDRED YEARS OF LENNI AND MARGOT by Marianne Cronin
From author Marianne Cronin: “To start, it absolutely has to be an egg and cress sandwich, cut into triangles. This is what the hospital chaplain, Father Arthur eats every day for his lunch. When Lenni first meets him, it is this fact that she remembers about him. It's a symbol of how repetitive his days are as he sits in the empty chapel hoping someone will come in who needs his help.  Next, I would recommend strawberry yogurt. The book is set in the Glasgow Princess Royal NHS hospital and though jelly is often the cliche hospital food, every time I've had surgery I've been offered yogurt and so that detail had to make it into the book. Lenni's favorite is strawberry. Finally to drink—some pear liqueur. Margot drinks this with her best friend Meena. Originally when I was writing I was imagining Meena drinking Midori but it didn't exist at the time so I invented a pear-flavored liqueur that is bright green.”

ONE OF THE GIRLS by Lucy Clarke
From Lucy Clarke: “ONE OF THE GIRLS  is set on the fictional Greek island of Ageos. The women share dishes of tzatziki and glistening olives beneath the Greek sun and drink ice-cold Ouzo or glasses of Prosecco. Eleanor is the biggest foodie in the group and describes her utter pleasure in eating freshly prepared saganaki:

Eleanor drew the small plate directly in front of her. It was her favorite – graviera cheese fried in olive oil brought straight to the table with just a squeeze of lemon. It was so freshly prepared that the golden crust still gently sizzled. Using the edge of her fork, she sliced into the crisp saganaki, which oozed with melted cheese. She dropped a corner into her mouth, closed her eyes, and chewed. Salty, lightly zested, a hint of a crust. Utter perfection.

For food pairing, I'd suggest a meze of the Greek dishes that the women enjoy in the novel, such as stuffed vine leaves, toasted pitas to dip in creamy hummus, a generous tub of tzatziki to slather on hunks of bread, a  big Greek salad filled with sun-ripened tomatoes, crisp cucumber and sprinkled with oregano, and of course, melted saganaki. For drinks, it really must be Ouzo or a chilled glass of Prosecco.'Yamas!'"

ONE NIGHT, NEW YORK by Lara Thompson

ONE THOUSAND WHITE WOMEN: The Journals of May Dodd by Jim Fergus
(see recipe for ONE THOUSAND WHITE WOMEN and more in The Book Club Cookbook)

–Wednesday Afternoon Lunch and Book Club of Northern San Diego, California: Buffalo burgers, Indian succotash, Country Chicken Stew, mixed field green salad with goat cheese, homemade bread, chocolate cake

THE ONE THAT GOT AWAY by Charlotte Rixon - click for Book Club Menu
Fish Finger Sandwich
Greek food
Sex on the Beach Cocktail
Gin and Tonic

ONLY THE BEAUTIFUL by Susan Meissner
Book Club Girls of Sparta, New Jersey: "California wine and rich desserts you would find in Vienna."

THE ONLY WOMAN IN THE ROOM by Marie Benedict
From Marie Benedict: "'The Hedy Lamarr' a cocktail created by West Bridge, a Boston bar

 

OONA OUT OF ORDER by Margarita Monitmore
From Margarita Montimore: There are a number of foods and beverages that are featured in OONA OUT OF ORDER. These include fried calamari, shrimp cocktail, steak, bagels with lox and cream cheese, toad-in-the-hole (a British dish involving sausages baked in Yorkshire pudding batter with onion gravy), panko fried chicken, truffle mac and cheese with soppressata, Brussels sprouts, squid ink pasta, broccoli rabe, beef Wellington, vindaloo, shrimp fra diavolo, fresh clams and oysters, eggs Benedict, French toast, savory crepes with fish and pork, pho, papaya salad, gazpacho, lo mein noodles and sesame chicken, chai, soy lattes, tea, Cabernet, Bloody Marys, Margaritas, Pinot Grigio, gin and tonics, beer, éclairs, birthday cake, crème brûlée. Above all else, if there's a single drink that represents OONA OUT OF ORDER it would be champagne—lots and lots of champagne.”

OPEN HOUSE by Elizabeth Berg: see the author's meatloaf recipe in our book Table of Contents: From Breakfast with Anita Diamant to Dessert with James Patterson - a Generous Helping of Recipes, Writings and Insights from Today's Bestselling Authors 

THE OPTIMIST'S DAUGHTER by Eudora Welty
(see recipe  in The Book Club Cookbook)

ORANGE MINT AND HONEY by Carleen Brice
–Go On Girl Book Club of Indianapolis, Indiana: Baking her cookies, and making the tea to go along with the

THE ORCHARDIST by Amanda Coplin
The Postcomers Book Club of Wellesley, Massachusetts: Gingered Apple Fizz cocktail

AN ORDINARY WONDER by Buki Papillon

THE ORPHAN COLLECTOR by Ellen Marie Wiseman- click for menu

THE ORPHAN WITCH by Paige Crutcher- click for menu

 

OTHER BIRDS by Sarah Addison Allen- click for menu

Also see:

Crabcakes
Potato Chip Sandwich
Marshmallow Martini, Sweet potato fries with Marshmallow Sauce, and Chocolate Milk in Toasted Marshmallow Shot Glasses

Cornbread in a Glass of Milk 

Mom and I Book Club, Carmichaels, Pennsylvania: Cornmeal marshmallow dishes based on a character: Fluffernutters (marshmallow whip and peanut butter sandwiches), tamale pie stuffed peppers, cornmeal sugar cookies, and marshmallow-flavored lip balm as a keepsake.

 Pittsford Moms Book Club, Pittsford, New York: "S’mores bars— the story takes place on Marsh Island, and all restaurants in town have something marshmallow on their menu."

St. Louis Book Club, St. Louis, Missouri: "We made amazing foods to match the book: cornmeal air-fried tomatoes, potato chips on Hawaiian rolls, Mac & cheese, cornbread, Palomas, and marshmallow popcorn."

Port Wine and Book Society Readers, Port Washington, Wisconsin:" The detail around food was great! We  made several dishes with corn or cornmeal to celebrate: Polenta and shrimp, fresh corn salad, corn dip, corn chips, and popcorn."

THE OTHER MRS. by Mary Kubica

OTHER PEOPLE’S THINGS by Kerry Anne King

OUR DARKEST NIGHT by Jennifer Robson

 

OUR PLACE ON THE ISLAND by Erika Montgomery - click for the author's book club menu
Lobster Daiquiri
Strawberry Pie
Crab Ravioli
Watermelon Salad 
Crab Cakes

Blueberry Muffins

Also: Book Club Girls Sparta, New Jersey: "A sea breeze cocktail would pair well and as a nod to the scene with Cora and Max, mini meatloaf sandwiches with basil mayo. Along with a charcuterie and cheese board as we could envision sipping cocktails and having snacks in this beautiful seaside home."

OUTLANDER by Diana Gabaldon
–Chaptersandtea based in Orem, Utah: Oatmeal cookies since oatmeal was abundant in 18th century Scotland

THE OUTSIDE BOY by Jeanine Cummins
The Book Club of Westchester, New York: Chicken, butter, and tomato sandwiches, ham and cheese sandwiches, Taytos crisps, chocolate digestives

THE OUTSIDERS by S.E. Hinton
(see recipe from S.E. Hinton in  The Kids' Club Book Club Book)

OVERKILL by Sandra Brown - See Sandra's Pulled Pork Recipe
Also: Reckless Readers of Eastford, Connecticut: Blue Overkill cocktail( vodka, pineapple juice, blue Curaçao)— tasty, like Zach, and packed a punch like Kate—and a charcuterie board

The Wine Club with a Book Problem of Woodstock, Georgia: There are many football analogies and football references throughout the book. We put together a "Tailgate Football Menu": Bacon-Wrapped Dates
Balsamic Fig Infused Burger Bites, Wings, Homemade Salsa & Chips plus Guacamole, Buffalo Chicken Dip, Pizza Pepper Poppers

THE OVERNIGHT GUEST by Heather Gudenkauf
From Heather Gudenkauf:
“Much of THE OVERNIGHT GUEST takes place in the middle of an old-fashioned Midwest blizzard or in the blazing heat of summer and there are dishes that are uniquely apt for each season. While reading and discussing the wintry sections of the novel, you can't go wrong with hot chocolate spiked with Bailey's. As for the summery chapters, you can't go wrong with state fair foods: lemonade, funnel cake sprinkled with powdered sugar, popcorn, and anything on a stick: corn dogs, cotton candy, chocolate-covered New York cheesecake, pork chop, and salad - like I said - all on a stick!”

 

PACHINKO by Min Jin Lee

THE PAINTED GIRLS by Cathy Marie Buchanan
Wednesday Afternoon Lunch and Dessert Book Club of San Diego, California: "The inspiration for the menu came from the older sister Antoinette's decadent meal of Mussels inGarlic Sauce and drinks of Cassis, and the book's Parisian setting. On the menu: Cr_me de Cassis with Sparkling Water, Mussels in Garlic Butter Sauce, Spinach Quiche, and Strawberry Mascarpone Crepes." 

THE PALACE OF ILLUSIONS by Chitra Banerjee Divakaruni see the author’s recipe in Table of Contents

PALACE WALK by Naguib Mahfouz (see author’s recipes and menus in The Book Club Cookbook)

PAPER DOLL LINA by Robyn Lucas

THE PAPER PALACE by Miranda Cowley Heller

Click for Miranda Cowley Heller's Pasta Bolognese Recipe
see our article in The Costco Connection

Also: Martini

THE PAPER WIFE by Laila Ibrahim: From Laila Ibrahim: Food mentioned in THE PAPER WIFE includes: rice with chicken, tofu, and vegetable cooked in garlic and ginger, sesame balls with bean paste, and jook(rice porridge) with cinnamon. Also fresh strawberries, mandarin oranges and green, ginger and jasmine tea. I can also imagine a book club doing a Chinese chicken salad, chow fun noodles, pork buns or pot stickers which are yummy American-Chinese foods.

PARADISE ON FIRE by Jewell Parker Rhodes

THE PARIS APARTMENT by Kelly Bowen

THE PARIS ARCHITECT by Charles Belfoure
See our article and recipe in The Costco Connection

THE PARIS ASSIGNMENT by Rhys Bowen
Picnic
Patisseries
Croissants

THE PARIS DECEPTION by Bryn Turnbull - click for author menu
Bryn's Coq au Champagne Recipe
Charcuterie

French 75 Cocktail
Jambon-beurre

THE PARIS ORPHAN by Natasha Lester

THE PARIS SECRET by Natasha Lester

THE PARIS WIFE by Paula McLain
–Words with Friends, in Lebanon, Ohio: French wine, cheese, and French pastries from a local bakery

THE PARKING LOT ATTENDANT by Nafkote Tamirat

Also, see

THE PARTICULAR SADNESS OF LEMON CAKE by Aimee Bender
–The BookWormers of Dublin, California: Lemon Bundt Cake

PEACE LIKE A RIVER by Leif Enger
See The Book Club Cookbook Cooking Project Round Up and also The Book Club Cookbook: Leif Enger’s recipe for Mrs. Enger’s Cinnamon Rolls with Coffee Frosting

PEONY IN LOVE  by Lisa See: See the author’s recipe 

PEOPLE OF THE BOOK by Geraldine Brooks
Morsels for the Mind, Grand Rapids, Michigan: Foods in the book: dates, figs, matzo with goat cheese, papadums with chutney, Vindaloo shrimp sacher torte with fresh apricots

THE PEOPLE WE KEEP by Allison Larkin
From Allison Larkin: “April works at Margo’s Diner in her hometown, so classic hometown diner food works well! The book takes place in the 90s, so there’s nothing fancy happening at this diner. She also works in a cafe in Ithaca that serves espresso drinks, and Bodie, who works there, makes mac and cheese from scratch with breadcrumbs baked on top. April eats an array of junk food — Pop Tarts, Kraft Singles, Corn Nuts. Robert makes her a fancy lasagna and Ethan, and April reciprocates with a frozen TV dinner lasagna. Adam shares a calzone with her — it’s not stated in the book, but it’s the Buffer Zone from DPDough. And they order eggplant pizza."

THE PERFUMIST OF PARIS by Alka Joshi (click for Alka's book club menu

Alka Joshi's Chickpea Curry (chole) recipe
Macarons
Gulkand
Oyster and Wine
Bhaji

Also see: Alka Joshi's Favorite Chai

Also: The CLAMS (Corte Madera Literary and Munching Society) of California: Food featured in the novel: French macarons, Indian curry, and naan. The décor included a French tablecloth and gold tray with colored etched glasses."

THE PERSIAN PICKLE CLUB by Sandra Dallas
From Sandra Dallas: “There is more food IN THE PERSIAN PICKLE CLUB than I remember. The only actual meal described is ham with red-eye gravy, and mashed potatoes. and rhubarb pie.

Here are the other foods mentioned: spareribs and sauerkraut, pickled pigs' feet, bread pudding. snickerdoodles, jumbles, hermits, ice cream,  fudge, gooseberry pie, tapioca pudding fruitcake, chocolate pudding. burnt-sugar cake, sour cream-raisin pie, blackberry jam plum butter. rose-hip jam, sliced tomatoes, piccalilli, potato salad, perfection salad, peaches, biscuits with raisins, bread and butter, buttermilk hot cakes, tea, coffee, bourbon

Also –The Book Club of Troy, Michigan: Food arranged like a quilt square

PERSONAL HISTORY by Katharine Graham (see recipes and menus in The Book Club Cookbook)

THE PERSONAL LIBRARIAN by Marie Benedict and Victoria Christopher Murray
click for the author's recipe and book club menu

Also: Book Club of Murfreesboro, Tennessee:  “Red Party.” We all wore red, all the decor (as best as possible) was red and all the food was red.

THE PHYSICK BOOK OF DELIVERANCE DANE by Katherine Howe: see the author’s recipes in Table of Contents

THE PIANO TEACHER by Janice Y.K. Lee see the author’s recipe in Table of Contents)

PINEAPPLE STREET by Jenny Jackson
THE JPG Book Club of Rochester, New York: Mushroom tarts, goat cheese salad, and onion rings (All mentioned in novel).

A PLACE FOR US by Fatima Farheen Mirza:  From Fatima Farheen Mirza: "Food is a crucial part of any family life: it is at the dinner table where a family gathers at the end of a day, connects with one another, laughs together, launches into an argument together. Food is also a way that we know our loved ones—we know the food our family members love, we know the particular dishes our mother makes. Because A PLACE FOR US is about a family, thinking about the meals this family shared together was a joy and a huge part of the process, and many scenes, be they tender or tense, took place at the dinner table Three items are memorable to me: Mango Lassi was one of my favorite drinks as a child. I would always order it when we went to an Indian restaurant, but I especially loved the lassi my mother would make from fresh mangoes in the summertime. First she would crush the mango flesh into a pulp, then she added milk, sugar, and—if we were lucky—vanilla ice cream. It was a true treat, and so easy to make that I began making it for myself and my cousins. To this day the taste reminds me of summer. Characters are seen drinking lassi a few times. Amar sets lassi out on trays for family friends at his house, wanting to distract himself from thinking of Amira. But my favorite scene with mango lassi is between Hadia and the eldest Ali boy, Abbas Ali. Hadia has had a crush on Abbas Ali since she was very young but has never acted on it. When she is about to move away for college, she and Abbas make mango lassi together for the neighborhood kids who have just finished playing basketball. When he learns which glass is hers, he pours her a little extra. Though he never voices that he has feelings for her too, I always like to believe that he does."

PLAINSONG by Kent Haruf  (see recipe and menus in The Book Club Cookbook)

PLAY TO WIN by Jodie Slaughter

Biscuits and Sausage Gravy
Fish, Veggies, and Cornbread
Sweet Tea (+ Vodka)
Bologna Sandwich
Strawberry Cake
Bologna Sandwich

THE PLOT AGAINST AMERICA by Philip Roth
–Culinary and Literary League of Trenton, New Jersey: Raisin Noodle Kugel (Jewish Food)

THE POISON GARDEN by A.J. Banner

THE POISONWOOD BIBLE by Barbara Kingsolver (see recipe and menus in The Book Club Cookbook)

POPE JOAN by Donna Woolfolk Cross: see Donna Woolfolk Cross's Fried Almonds Recipe, and also her  roast pork (Cormarye) recipe and menus in The Book Club Cookbook)

POPPY IN THE WILD: A Lost Dog, Fifteen Hundred Acres of Wilderness, and the Dogged Determination that Brought Her Home  by Teresa Rhyne

THE POSTMISTRESS OF PARIS by Meg Waite Clayton

PRACTICE GIRL by Estelle Laure
Reading Between the Wines of Albany, New York: Items inspired by the book, including pineapple upside-down cake, ice cream sundaes, sugary cereals, and fruit loop “Rice Krispie” treats.

PRAIRIE FIRES: The American Dreams of Laura Ingalls Wilder by Caroline Fraser 

PRAISE SONG FOR THE BUTTERFLIES by Bernice L. McFadden

A PRAYER FOR OWEN MEANY by John Irving (see recipe and menus in The Book Club Cookbook)

PRETTY REVENGE by Emily Liebert

PRIDE AND PREJUDICE by Jane Austen
Jane Austen Book Club of Greater Boston, Massachusetts: "For Jane Austen’s birthday, December 16th, we have a party. Recipes have included buche de Noel, Anne’s baked Brie, English cucumber sandwiches, Mr. Elton’s Beets, and Catherine Morland’s Asparagus."

Kahakai Kitchen: White Soup
" For my bookish dish, I wanted to make a white soup because it is mentioned in Pride and Prejudice (Bingley is going to have the ball at Netherfield when his cook has made enough white soup) and the Collins family eat soup for dinner. It is unlikely it would be white soup as it was more of classic Regency party dish for balls than an everyday food, but there are dinners at Rosings and the Autumn festival, and Marla where perhaps it could have been enjoyed. Since the classic recipes I googled included chicken and things like "a knuckle of veal" and I don't eat meat, I took inspiration from some white ingredients from the garden--potatoes, cauliflower, and a parsnip and the almonds in Maria Lucas's wedding cake icing to make my soup."

THE PROMISE OF THE PELICAN by Roy Hoffman

THE PROOF OF THE PUDDING by Rhys Bowen - click for menu
Berry Tart Recipe

THE PURSUIT OF ALICE THRIFT by Elinor Lipman
(see our recipes from Elinor Lipman in Table of Contents)
–Dallas Gourmet Book Club: Fudge brownies because Ray, the boyfriend, is a carnival fudge salesman

QUANTUM by Patricia Cornwell
From Patricia Cornwell: "Captain Chase rarely stops working to have a proper meal, but if she did, she might have a filet mignon, cooked medium rare, with a Caprese salad and a dirty vodka martini."

THE QUEENS OF ANIMATION: The Untold Story of the Women Who Transformed the World of Disney and Made Cinematic History by Nathalia Holt

Cork & Olive Book Club of Valrico, Florida: Our theme was, of course, Disney! Remy's Ratatouille, Pocahontas' Cornbread, Gophers Succotash  from The Adventures of Winnie the Pooh, Glass Slipper Cocktail, Magical Stuffed Mushrooms from Alice in Wonderland, Spaghetti and Meatballs from The Lady and the Tramp, Wild Acre Wood Salad Gray Stuff from Beauty and the Beast, Snow White's Potato and Sausage Soup, Frozen Jello Shots. We had several children's books from the movies and themed our food around those stories. We also had large coloring book sheets on the table so we could do a bit of 'inking' ourselves."

 

RAZORBLADE TEARS by S.A. Cosby
Mystery Reads of Baltimore, Maryland: ham and cheese sandwiches, catfish

READING LOLITA IN TEHRAN by Azar Nafisi(see recipe and menus in The Book Club Cookbook

THE REAL MRS. TOBIAS by Sally Koslow

REBEL DAUGHTER by Laurie Banov Kauffman

RECIPE FOR A PERFECT WIFE by Karma Brown

RECKLESS GIRLS by Rachel Hawkins
See Rachel's menu and get her  Reckless Girls Punch Recipe

Also: Reckless Readers Book Club of Eastford, Connecticut: Individual pineapple upside-down cakes and Spam salad were served for a Hawaiian vibe. Confetti cupcakes were made to match the cover. Sushi, for an island vibe, with a strawberry vodka lemonade."

RECONSTRUCTING AMELIA by Kimberly McCreight
Bookies of Central Minnesota: "Hibachi, Amelia's favorite food. We also had an assortment of wines: we took the labels off and referred to them as Maggie's hazing potions. For dessert, New York Cheesecake as the book is set in New York."

A RED BIRD CHRISTMAS by Fannie Flagg
Nancy's Book Club of Manchester, Tennessee: Red Bird Christmas cookies

RED NOTICE by Bill Browder
Wine, Women and Words of Greater Boston: White Russian, Cabbage Soup, Black Bread (and Blini)

THE RED TENT by Anita Diamant
(see our recipes from Anita Diamant in Table of Contents) and for THE RED TENT in The Book Club Cookbook
–Second Tuesday of the Month Book Club of Fort Collins, Colorado: Red food (such as peppers and tomatoes)

RED, WHITE & ROYAL BLUE by Casey McQuiston

REMARKABLY BRIGHT CREATURES by Shelby Van Pelt
From Shelby Van Pelt:
"I suggest honoring Marcellus and his sneaky, snacky ways by serving small seafood “treasures.”  Crab Rangoons, smoked salmon on crackers, bacon-wrapped scallops, shrimp cocktail. Anything but herring, really. We all know how tiresome Marcellus finds herring!

Non-seafood and/or veggie-friendly options might include caprese kabobs (spear a cherry tomato, fresh mozzarella, and a basil leaf on a toothpick), stuffed dates (bacon-wrapped optional), and flavorful nuts or marinated olives. Basically, rich and decadent morsels are the sort of treat that would make escaping your tank worthwhile.

Of course, if all of that sounds like too much work, you can’t go wrong with a pot of tea and a pack of store-bought cookies warmed in the oven, as Tova’s friend Mary Ann always does when she hosts the Knit-Wits. I have never in my life turned down a Chips Ahoy!"

Also: Kara’s Book Club, San Diego, California: The snack-size recs from the author from the Book Club Cookbook.  Started with a Mexican-themed Crudites board (because street fish tacos were also on the menu). The board center was helmed by a bell pepper Marcellus protecting the elote dip which stood in quite well for sand. Snap peas, mini bells, jicama, cucumber, and tortilla chips surrounded the board as seaweed, and coral. Also included fresh cherries Marion berry crumble, PNW wines as a nod to the setting, and small snack-sized mocha truffles given all the coffee references.

THE RIB KING by Ladee Hubbard: "THE RIB KING is set in the early 20th century and tells the story of an African American domestic servant in a wealthy household who creates a meat sauce that becomes a national sensation. Food is an important emotional core of the novel and a lot of my research involved considering what the book’s characters ate and what their relationship to food and sustenance might reveal about who they were. The chance to sample a recipe from the era becomes a wonderful way to connect with these characters and the complexity of their experiences. The recipe for Elizabeth’s Lemon Cake is from Toni Tipton-Martin’s cookbook Jubilee: Two Centuries of African American Cuisine. Tipton-Martin adapted the recipe from Malinda Russell’s A Domestic Cook Book: Containing a Careful Collection of Useful Receipts from the Kitchen. Published in 1866, Russell’s book is the first known cookbook written by an African American woman in the United States."

Elizabeth's Lemon Cake Recipe

A RIVER SUTRA by Gita Mehta (see recipe and menus in the first edition of The Book Club Cookbook)

THE RIVER WE REMEMBER by William Kent Kruger
From William Kent Kruger: "Minnesota is planted firmly in the Midwest, a land in which social gatherings generally include potluck suppers. No potluck supper in the Midwest would be complete without what we call here “hotdish.” In other areas of the country, it’s known as casserole. But a Minnesota hotdish will, more often than not, contain hamburger and vegetables (green beans, corn, peas, carrots, etc), swimming in a soupy mixture whose base is canned soup (most often cream of mushroom), and topped with tater tots or sometimes crumbled potato chips. Alongside is usually a complement of Jello salads. Dessert is a fine array of bars, i.e. lemon, seven-layer, date. Because the work ethic in the Midwest is powerful, all this is accompanied by weak decaf coffee since we have to get to bed early for work the next day. Here in Minnesota, at the end of the affair, we all give the food and the gathering our hearty approval with a resounding, '
Uffda'!"

THE RIVIERA HOUSE by Natasha Lester
Also see

THE ROAD by Cormac McCarthy
–The Book Bags of New Prague, Minnesota: Canned food and a dish made with grilled Spam, pineapple, and barbeque sauce

THE ROAD FROM COORAIN by Jill Ker Conway (see recipe and menus in the first edition of The Book Club Cookbook)

ROCOCO by Adriana Trigiani:  see recipes for Pia's Crabbies and Pimento Cheese Spread in our book Table of Contents: From Breakfast with Anita Diamant to Dessert with James Patterson - a Generous Helping of Recipes, Writings and Insights from Today's Bestselling Authors 

ROMANCE READER by Pearl Abraham
–Reading Between the Wines of Ridgewood, New Jersey: Kosher Food

ROOM by Emma Donoghue: (see Emma Donoghue's Jack's Sixth Birthday Cake recipe and recipe and menus in The Book Club Cookbook)

 

ROUND HERE AND OVER YONDER: A Front Porch Travel Guide by Two Progressive Hillbillies (Yes, That’s A Thing.) by Trae Crowder & Corey Forrester - click for recipe

Also: Millionaire’s Shortbread
British Candy Bars
Alabama White Sauce
Bushwhackers

THE ROUND HOUSE by Louise Erdrich
Book Club of Nashville, Tennessee: fish, pilaf, white wine,  bread with jam, watermelon  maple ice cream (from the book)

THE RUIN by Dervla McTiernan
Jane's Book Club: Ham and cheese sandwiches

RULES OF CIVILITY by Amor Towles
–Wine, Women, and Words of Needham, Massachusetts: Beresford black bean soup with sherry, La Belle Époque asparagus gratin, and Max's special sandwich -- grilled cheese, corn beef, and coleslaw

THE RULES OF MAGIC by Alice Hoffman: see our article and feature  on Alice Hoffman's Aunt Isabelle’s Tipsy Cake

THE RULE OF THIRDS by Jeannee Sacken
Salaateh Afghani

RUN by Ann Patchett
–TriniReads Book Club of East Amherst, New York: Boston Cream Pie (story set in Boston)

 

SADIE by Courtney Summers

SALLY BRADY'S ITALIAN ADVENTURE by Christina Lynch (click for the author's book club menu

Also: My Mom and I of Pennsylvania:  "Pasta with apple sausage, and Gorgonzola: The book starts with a young, hungry, abandoned Sally Brady debating stealing an apple just to have something to eat. Olive, feta appetizer: Set in Italy, olives were mentioned a lot.Gelato with wafers:  Sally delighted in gelato, and there were some heartwarming scenes of Sally getting away from it all and having gelato with Italian wafers. We also included red gingham which was a bit of a wink at the fact that Sally hates gingham tablecloths.”

Between the Pages of Grand Rapids, Michigan: "Italian Salad, Stuffed Zucchini Boats, and Fettuccini Alfredo with three flavors of Gelato for dessert."        

THE SAMURAI’S GARDEN by Gail Tsukiyama (see recipe and menus in The Book Club Cookbook)

SAPIENS: A Brief History of Humankind by Yuval Noah Harari
Ann's Book Club of Mystic, Connecticut: "
Wheat and rice crackers: with cheese, Corn Chips and Salsa - Wheat, rice, and corn were important to early agriculture. Berries, nuts, seeds and fruit. the diet of foraging societies." 

SARAH'S KEY by Tatiana de Rosnay
(see our recipes for SARAH'S KEY in The Book Club Cookbook)
–Page Turners of Oberlin, Ohio: French theme: Stuffed mushrooms, cheese platter, French onion soup and for dessert a ladyfinger cream pie
–Morsels for the Mind of Grand Rapids, Michigan: Cheesecake and foods representing the various ethnicities in the book: wine, brie, and crudités (French), challah (Jewish), and pierogies (Polish)

SARAH'S QUILT: A NOVEL OF SARAH AGNES PRINE AND THE ARIZONA TERRITORIES
by Nancy E. Turner

–Women of Word of Green Valley, Arizona: Biscuits

SATURDAY by Ian McEwan
The BBC (Breakfast Book Club) of West Hartford, Connecticut: Poached salmon and chilled shrimp (the protagonist served fish to his guests) and all the wines mentioned at the end of the novel.

SAVING RUBY KING by Catherine Adel West 

THE SCARLET LETTER by Nathaniel Hawthorne:
–Food for Thought Book Club in Annville, Pennsylvania: "the only book that we've ever read that doesn't mention ANY food ": regional food, American food (American author), red foods, foods that start with the letter "A"

THE SCHOOL FOR GOOD MOTHERS by Jessamine Chan
Wendy's Book Club of San Antonio, Texas: String cheese, Gluten-free apple crumble, blue cookies, and popsicles.

SEABISCUIT: An American Legend by Laura Hillenbrand (see recipe and menus in The Book Club Cookbook)

THE SEAMSTRESS OF SARDINIA by Bianca Pitzorno

THE SECOND HOME by Christina Clancy

THE SECOND LIFE OF MIRIELLE WEST by Amanda Skenandore
From Amanda Skenandore: “Pecan trees were scattered about the grounds of Carville. In the fall when the nuts dropped, patients would gather them to eat. So any dish with pecans—pecan pie, pecan chicken salad, banana nut bread—would tie in with the book. Foods Mirielle and the other characters would have found at the canteen could also make a fun book club addition. Coca-Cola (in glass bottles), Charleston Chews, Hershey’s Chocolate Bars, Cracker Jacks, and Oh Henry! Bars are a few mentioned in the novel. Other candies that were around in the 1920s include: Tootsie Rolls, Bit O Honey, Gummy Bears, Baby Ruth, Abba-Zaba, and Double Bubble chewing gum.”

THE SECRET BETWEEN US by Barbara Delinsky see the author’s recipe in Table of Contents

THE SECRET BOOK OF FLORA LEA by Patti Callahan Henry
From Patti Callahan Henry: "Enjoy a tea service: a selection of English breakfast, Earl Grey, or green tea with sugar and milk options on the side. Add it some tea biscuits or scones with butter and jam as a food option." 

THE SECRET HISTORY by Donna Tartt (see recipe and menus in the first edition of The Book Club Cookbook)

THE SECRET KEEPER OF JAIPUR by Alka Joshi

THE SECRET LIFE OF BEES by Sue Monk Kidd
(see our Honey Cake recipe from Sue Monk Kidd in The Book Club Cookbook
–Read

SECRETS IN A HOUSE DIVIDED by Clara Silverstein

SECRETS OF OUR HOUSE by Rea Frey

SEPARATION ANXIETY by Laura Zigman
From Laura Zigman: “When Judy isn't wearing her dog in Separation Anxiety and arguing with the Montessori people, she's always trying to figure out what to make for dinner. Judy's very much a salmon person and one suggestion would be to make the salmon, broccoli, and salad dinner that she and Gary prepare together one night as they're discussing whether they should invite the Puppet People to stay with them for a tuition reduction. Judy is all about comfort -- wearing the dog is the physical manifestation of that -- so any kind of comfort food, whether it's pasta, or baked goods, or forbidden snacks like Fritos and Oreos -- would be her go-to choices.”

SEPULCHRE by Kate Mosse
–Book Hags of Grass Valley, California: Black Forest Oatmeal Cookies and dining at a restaurant, Toffanelli's, which has rock walls surrounding the patio. (the closest thing to a Sepulchre!)

THE SEVEN DAY SWITCH by Kelly Harms

SEVEN DAYS IN JUNE by Tia Williams

THE SEVEN HUSBANDS OF EVELYN HUGO by Taylor Jenkins Reid
-Book Club of Falmouth, Maine: Arroz con pollo, Cape Codder cocktails
-Reading Time of Austin, Texas, Dirty Martinis, Manhattans, Coconut Cake

SHADOWLAND  by Elizabeth Kostova
Nita's Book Club of Lexington, Kentucky: Bulgarian nut and fruit cake 

THE SHADOW OF THE WIND by Carlos Ruis Zafon
(see our recipes and menus for THE SHADOW OF THE WIND in The Book Club Cookbook)

–Book women of Encinitas, California: Paella with white sangria

SHANGHAI GIRLS by Lisa See
see author recipes from Lisa See in Table of Contents and The Book Club Cookbook

–Ladies of Autumnwood of Grand Island, New York: Chinese food ordered from a local restaurant, including wonton soup, spring rolls, pork potstickers, beef and broccoli, sweet and sour chicken, and Chinese vegetables and for dessert, almond cookies and of course fortune cookies. Also, plum wine to complement the dishes, and Chinese black tea.

SHOULDER SEASON by Christina Clancy 

THE SHOW GIRL by Nicola Harrison
The Show Girl Recipe Party

Nicola's Menu and Maple Bee's Knees Recipe

SIDE TRIP by Kerry Lonsdale

SIGNAL FIRES by Dani Shapiro
From Dani Shapiro: "One of my favorite characters in Signal Fires is Theo Wilf, who grows up to become a famous chef, though that was never Theo’s goal. Food is love and nurturance for him. He spends his childhood cooking with his beloved mother Mimi. Feeding people delicious meals is the way he knows how to connect. And the novel itself is so much about the ways in which we are all interconnected and interdependent. Theo goes off to Buenos Aires (running away from his family and from himself) and trains as a chef while there. So perhaps Asado (otherwise known as barbecue) accompanied by a bottle of good Argentinian Malbec. What is most important is to gather, in the way that book clubs allow us to do, and talk about the contents of our hearts." 

THE SILENCE OF THE GIRLS by Pat Barker

THE SILVER STAR by Jeanette Walls
Read and Feed of Denver, Colorado: Pringles, Cheetos, and Chicken Pot Pies

SISSIE KLEIN IS COMPLETELY NORMAL by Kris Clink

SISTER OF MY HEART by Chitra Banerjee Divakaruni see the author’s recipe in Table of Contents
Also Falmouth Newcomers  Falmouth, Massachusett: appetizer of nuts roasted with chili (chat), tandoori chicken salad, raita, coconut rice, and yogurt pie.

SIX DAYS IN ROME by Francesca Giacco

See Francesca's recipes for Negroni Sbagliato  and Spaghetti allacciughe (pasta with anchovies)

Bookish Ladies Book Club of Coto de Caza, California: We enjoyed Aperol Spritz cocktails, a charcuterie board, tiramisu, and wine-soaked grapes”.

Reading is My Cardio, Smithfield, Rhode Island: Italian-themed cocktail party featuring charcuterie, Aperol Spritzes, and a gelato bar for dessert.
Next Chapter, Leesburg, Virginia: Aperol Spritz cocktails, a charcuterie board, tiramisu, and wine-soaked grapes.

THE SIXTEEN PLEASURES by Robert Hellenga
–Literai Society of Greensboro, North Carolina: Italian bread, cheese, and pastries

SKIPPING CHRISTMAS by John Grisham
–The Ladies of Autumnwood of Grand Island, New York: Personal-sized pizzas (as a contrast to the normal Christmas dinner

SMALL MERCIES by Dennis Lehane
Mystery Book Club of the North Shore, Massahcusetts: Pot roast, Fried Clams

SMALL THINGS LIKE THESE by Claire Keegan: Claire Keegan's Christmas Cake recipe

SNOW FALLING ON CEDARS by David Guterson 
(see recipe and menus in The Book Club Cookbook)

SNOW FLOWER AND THE SECRET FAN by Lisa See: see author recipe from Lisa See in  The Book Club Cookbook

SO WE MEET AGAIN  by Suzanne Park
Also see Suzanne's Korean Mandu (Deep Fried Dumplings) Recipe:

Also: The Ridgeway Country Club Book Club of Memphis, Tennessee: Passed Hors D'oeuvres: Nashville Hot Chicken Bites and Korean Chicken Bites; First Course: Korean Mandu ; Second Course: Korean Beef Bulgogi; Japchae with Korean Glass Noodle Stir Fry; Third Course: Millionaire's Twinkie (Dolly Parton's favorite dessert)

SOBREMESA: A Memoir of Food and Love in Thirteen Courses  by Josephine Caminos Oria

SOIL The Story of a Black Mother's Garden by Camille Dungy
From Camille Dungy: “During 2020, when I was home with my family, I felt like I was almost always either in the kitchen or the laundry room. My garden was one of the few places where I could escape. A lot of the food I describe cooking in the book is actually wild game acquired from hunter friends. Elk or pronghorn seasoned with sage, dried juniper berries, and a bit of cedar smoked salt. Probably not ingredients that are easily accessible for most people. But I also describe a green garden tomato pizza I made towards the end of summer that I find quite tasty. I imagine it would be easy to serve in appetizer portions like a flatbread. I used a premade cauliflower crust for myself and a homemade pizza crust for my husband and daughter. A thin layer of pesto (homemade or store-bought; a layer of sliced green tomatoes (you can also substitute green apples or red tomatoes depending on whether you want more sweet or more tart); feta cheese; a sprinkling of fresh or dried rosemary. I love to add Kalamata olives but I’m the only one who likes them in my family. I don’t need this to be super cheesy, but if that’s your preference, go ahead and include some mozzarella cheese. Bake in the way you typically bake homemade pizza. Slice and enjoy.” 

SOLD ON A MONDAY by Kristina McMorris
See Max's Manhattan Cocktail recipe
Also see recipes, for cocktails, appetizers, dessert and more in the Sold on A Monday reading guide

SOMEBODY'S HOME by Kaira Rouda

SOMEONE ELSE'S LIFE by Lyn Liao Butler: Mai Tais, Malasadas, and Tropical Fruit

Also see: Tsunami Fries

SOMEONE ELSE'S SECRET by Kaira Rouda

SOMEONE ELSE’S SHOES by Jojo Moyes
BookClubbers of Cranston, Rhode Island: Lamb Stew, Victoria Sandwich

SOTAH by Naomi Ragen
–Hudson Valley Bookies of New Winsor, New York: Matzo ball soup

THE SOULMATE by Sally Hepworth (click for menu)

Also: Sticky date pudding
Coq au Vin
Paella
Roast Chicken

Also: The Reckless Readers, Eastford, Connecticut:  Soulmate bars peanut butter & jelly- the ultimate soulmate of food! And The Drop martini  a cranberry lemon drop martini, that will send you over the edge after only a few.

SOUTH OF BROAD by Pat Conroy (see recipe and menus in The Book Club Cookbook

SOUTH OF THE BUTTONWOOD TREE by Heather Webber
From Heather Webber: “The best pairing to go along with South of the Buttonwood Tree would be cookies and coffee. In the story, one of the main characters, Blue, often tries to bake away her troubles, something she calls “cookie comfort.” Her favorite flavors are coconut chocolate chip, chocolate espresso, butter pecan, and butterscotch. And everyone in Buttonwood loves a good cup of coffee, hot or cold, preferably from Kitty’s Diner.”

SOUTH TO AMERICA: A Journey Below the Mason-Dixon to Understand the Soul of a Nation by Imani Perry
Reading Together of Washington, D.C.:  Beignets biscuits and coffee, mint juleps, whiskey

THE SPACE BETWEEN US by Thirty Umrigar (see the author’s recipe in Table of Contents)

SPARE by Prince Harry The Duke of Sussex

Roast Chicken, Lemon, Rosemary, Gravy
Princess Diana's Favorite Bread and Butter Pudding

THE SPIRIT CATCHES YOU AND YOU FALL DOWN by Anne Fadiman (see recipe and menus in the first edition of The Book Club Cookbook)

A SPARK OF LIGHT by Jodi Picoult
see author's Mississippi Mud Cake recipe

THE SPARROW by Mary Doria Russell (see recipe and menus in The Book Club Cookbook)

SPEAK by Laurie Halse Anderson
(see recipe and menu ideas from  Laurie Halse Anderson in The Kids' Club Book Club Book)

SPIN by Peter Zheutlin

 A SPY AMONG FRIENDS: Kim Philby and the Great Betrayal by Ben Macintyre
GSB Book Group: Indian Curry, Port, Brandy and Chocolate

THE SPY AND THE TRAITOR: The Greatest Espionage Story of the Cold War by Ben Macintyre
Wine, Women, and Words of Greater Boston: Mars Bars, Cheese and Onion Crisps, Smoked Salmon Canapes, Ukranian Flag Cocktail Shot

STARS IN HIS EYES by Marti Gironelli

START WITHOUT ME by Joshua Max Feldman 

STAY WITH ME by Ayobami Adebayo

STEVE JOBS BY Walter Isaacson
Ladies of Autumnwood of Grand Isle, New York: "Apple" cake and appletinis.

STILL LIFE by Louise Penny

STILL ME by Jojo Moyes

STOLEN BEAUTY by Laurie Lico Albanese: From Laurie Lico Albanese: "STOLEN BEAUTY has several scenes set in Vienna’s Café Central Wien, which dates to 1876, and was a key gathering place for Vienna’s intellectuals. Their traditional Viennese Breakfast includes a hot drink, croissant, and soft-boiled egg.

STONES FROM THE RIVER by Ursula Hegi (see recipe and menus in The Book Club Cookbook)

THE STORIES WE TELL by Joanna Gaines
Get Lit Book Club of Coto de Caza, California: “We made and discussed recipes from THE MAGNOLIA TABLE COOKBOOK! We enjoyed Joanna‘s famous biscuits, silo cookies, scones, and stuffed mushrooms. Joanna is gifted with her baking and decorating— such a unique individual."

THE STORYTELLER OF CASABLANCA by Fiona Valpy
From Fiona Valpy: "When Josie arrives in Casablanca as a twelve-year-old refugee from Paris during World War 2, she throws herself into the culture of Morocco with the help of her new-found friend, Nina, whose mother, Kenza is a wonderful cook. To accompany a book club gathering, I’d suggest serving a delicious tajine (perhaps made with lamb for meatlovers or with a selection of mediterranean vegetables for vegetarians). This richly flavored, slow-cooked stew is best served with some plain couscous and a traditional Arabic tomato and cucumber salad.

Afterward, some of Kenza’s ghoribas —little soft cookies flavored with orange zest and honey— would be the perfect way to round off the evening.  They would go well with some fresh mint tea for an authentic taste of Morocco.

THE STORM CHASERS by Jenna Blum: Rommegrod: Norwegian Pudding and the author’s recipes in Table of Contents 

THE STORY OF ARTHUR TRULUV by Elizabeth Berg

Also: Newly Revisioned Bookclub, St. Albans, Vermont: “Per your suggestion, we enjoyed hotdogs, and made Orange Blossom Cookies in honor of Lucille.” 

STRANGERS IN BUDAPEST by Jessica Keener

STREET CORNER DREAMS by Florence Reiss Kraut - click for menu

Happy Bookers of Linn Missouri: Anna’s uncle Tony’s deli-inspired bread, salami, and Swiss cheese. 

SUGAR by Bernice McFadden: see recipe in The Book Club Cookbook

THE SUITE SPOT by Trish Doller (click for Trish Doller's menu)

SUMMER AT THE CAPE by RaeAnne Thayne

SUMMER AT TIFFANY by Marjorie Hart
–WOW (Women of Words) of Green Valley, Arizona: Egg salad sandwich

SUMMER HOURS Amy Mason Doan

THE SUMMER LIST by Amy Mason Doan

A SUMMER TO REMEMBER by Erika Montgomery

SWEETBITTER by Stephanie Danler

A SWEET MESS  by Jayci Lee

SWEET SALT AIR by Barbara Delinsky
The Bookends Book Club of Wakarusa, Indiana: Clam Chowder, Passion Flower Tea (grown on Quinnipeague), Molasses Indiana Pudding, and of course, pie!

THE SWEET SPOT by Amy Poeppel
From Amy Poeppel: "Time for tapas and sangria! The Sweet Spot is all about gathering with people who may be strangers at first but who could well become close friends if you're willing to welcome them into your life. Melinda is having a hard time getting along with people after her husband of thirty years leaves her for a much younger woman. But when a bartender from a neighborhood dive bar invites her to his house for dinner, the evening changes her whole outlook. As she chats with people she's never met before over a table of shared tapas—think small dishes of sardines, olives, sausage, patatas bravas, garlic shrimp, and grilled bread with Manchego cheese and prosciutto— and a big pitcher of sangria, Melinda finds herself having a marvelous time. (End the evening on a sweet note with flan! Here's my favorite sangria recipe from the New York Times.

THE SWEET TASTE OF MUSCADINES Pamela Terry
From author Pamela Terry:

"I can't think of anything better to serve with The Sweet Taste of Muscadines than Southern biscuits and jelly. If you can locate some Muscadine jelly, even better! You might want to make a nod to the South and serve iced tea or tip your hat to the Scottish part of the book and serve it hot. Either way, I wish I could be at that book club!"

THE SWEETNESS AT THE BOTTOM OF THE PIE by Alan Bradley
–First Thursday Book Club of Birmingham, Alabama: Jacksnipe Pie (a chicken pot pie), Vidalia Onion Pie, Tomato Pie, and Custard Pie. We did a seated dinner and the tablescape included Pennyblack stamps as well as cucumber vines and cucumbers

THE SWEETNESS OF WATER by Nathan Harris
The Bookies of Charlottesville, Virginia: Chocolate and vanilla cake, apple pie, as mentioned in the book.

SWIMMING BETWEEN WORLDS by Elaine Neil Orr

SWITCH by A.S. King
East Lawrence High School Book Club, Alabama: Meatloaf Castle: In the story, the mom cooks a meatloaf shaped like a castle with a gravy moat and mashed potatoes. We replicated the meal and had so much fun just seeing if we could succeed! The students created outfits for small characters for the castle

TAKE MY HAND by Dolen Perkins-Valdez
From Dolen Perkins-Valdez: 7-Up Cake
“I mention 7-Up Cake in the book. That would be a nice food pairing. I don't have a favorite recipe but it's pretty simple to make, and there are many resources online. In the book, the grandmother makes one. It's an old-fashioned Southern recipe that arose when people discovered 7-Up could substitute for baking powder. At least, that's what I've heard! My grandmother used to make them all the time.”

Also: Books and Bites of Lansing, Michigan: Sweet potato pie and banana pudding

TASTE WHAT YOU'RE MISSING: THE PASSIONATE EATER'S GUIDE TO WHY GOOD FOOD TASTES GOOD by Barb Stuckey
–Overdue Book Club of Huntsville, Alabama: We colored baby food purees to the same color and tried to identify them, we tasted Jelly Belly jellybeans with our eyes closed (very difficult to identify the flavors), and we smelled fresh herbs in jars with our eyes closed

THE TEA GIRL OF HUMMINGBIRD LANE by Lisa See

THE TEN-YEAR NAP by Meg Wolitzer (see the author’s recipe in Table of Contents)

The Tess Monaghan Series by Laura Lippman (see the author’s recipes in Table of Contents)

THANK YOU FOR YOUR SERVITUDE by Mark Leibovich
Reading Women Book Club  of Boston, Massachusetts: Starburst (sorted), "Fromage sans Homage" cheeseboard

THEIR EYES WERE WATCHING GOD by Gloria Naylor (see recipe and menus in The Book Club Cookbook)

THEN SHE WAS GONE by Lisa Jewell
From author Lisa Jewell:" You could use something Eritrean (re Laurel and Floyd's first date?) Or carrot cake? Also Laurel cooks Floyd a jambalaya I seem to recall when he comes to hers for dinner."

The LitWit Squad Book club of Decatur Alabama: We served Jambalaya,  watermelon salad (related to Ellies watermelon lip balm found by laurel in Noelle’s basement), charcuterie board with cheese and hummus (from dinner with Floyd and poppy and Laurels birthday dinner at “Champagne and Frommage”

THE THERAPIST by B.A. Paris

THE THINGS THEY CARRIED by Tim O’Brien
–Blue Anklets of Arlington Heights, Illinois: K Rations

THINGS WE DO IN THE DARK by Jennifer Hillier
Also: Chllie Thrilles of Tulsa, Oklahoma: " Filipino Chicken Adobo similar to what Paris makes towards the end of the book (she used pork instead of chicken). We were inspired by her description of how learning to cook was so special when she was going through such a dark time."

THIS COULD HURT by Jillian Medoff

THIS IS HAPPINESS by Niall Williams
From Niall Williams: "In Faha, where the novel is set, strong tea and buttered brown bread are probably thefull of the menu. A fruit loaf, or cut of porter cake after, if there’s room, and if you’ve made enough tea for the second cup. There’s no fine dining in Faha, I’m afraid, but if the butter goes on thick and the jam is homemade, it does just fine."

THIS IS HOW IT ALWAYS IS by Laurie Frankel
From Laurie Frankel: “The whole third section of the book is set in Thailand, so Thai food is probably the most obvious and versatile food pairing. The final scene of the book involves banana splits. There’s much ado about packing lunches for school, so you could do something in the pb&j/turkey sandwich/pretzel realm. The hardcover edition of the book features an orange peel on the cover, so lots of flavor/dish possibilities there”.

THIS OTHER EDEN by Paul Harding
Book Club of Bangor, Maine: strawberries, raspberries, steamed clams

THIS TENDER LAND by William Kent Krueger
From William Kent Krueger: “Minnesota is planted firmly in the Midwest, a land in which social gatherings generally include potluck suppers. No potluck supper in the Midwest would be complete without what we call here “hotdish.” In other areas of the country, it’s known as casserole. But a Minnesota hotdish will, more often than not, contain hamburger and vegetables (green beans, corn, peas, carrots, etc), swimming in a soupy mixture whose base is canned soup (most often cream of mushroom), and topped with tater tots or sometimes crumbled potato chips. Alongside is usually a complement of Jello salads. Dessert is a fine array of bars, such as lemon, seven-layer, date. Because the work ethic in the Midwest is powerful, all this is accompanied by weak decaf coffee since we have to get to bed early for work the next day. Here in Minnesota, at the end of the affair, we all give the food and the gathering our hearty approval with a resounding, “Uffda!”

Also: Wine Club with a Book Problem of Acworth Georgia: Strawberry-Brie Phyllo Cups Buffalo Chicken Dip, Veggies, and Dip Ham and Cheese Quiche Roasted Potatoes Fruit Salad Apple Crisp with table props: a canoe, snake, skeleton; and, of course, the harmonica!

THIS WON'T END WELL by Camille Pagan

A THOUSAND ACRES by Jane Smiley (see recipe and menus in the first edition of The Book Club Cookbook)

THREE FLAMES by Alan Lightman
Adrienne Book Club of Flagstaff, Arizona: A Cambodian menu: Cambodian chicken amok, green mango salad, and Cambodian coffee.

THREE JUNES by Julia Glass
See The Book Club Cookbook Cooking Project Round Up and  Julia Glass’s recipes in The Book Club Cookbook

THE THURSDAY MURDER CLUB by Richard Osman
see the recipe for Lemon Drizzle Cake in the book club guide

TINY IMPERFECTIONS by Alli Frank and Asha Youmans

TO KILL A MOCKINGBIRD by Harper Lee
(see our recipes for TO KILL A MOCKINGBIRD in The Book Club Cookbook

–The Book Club of Grand Island, New York: Alabama Lane Cake
Read 'Em and Eat of Port Angeles, Washington: Coleslaw, Southern and gluten-free cornbread, red beans and rice, and a sweet potato pie with a pecan crust...Delicious!

TOM LAKE by Ann Patchett
Lit Lovers of Dallas, Texas:  Fried chicken,  biscuits,  butter beans, fresh corn, baked apples, and cherry pie (dinner in the novel)

TOMORROW, AND TOMORROW, AND TOMORROW by Gabrielle Zevin
A & S Book Club of New York City, New York: Mushroom Pizza

TONY'S WIFE by Adriana Trigiani
Also Happy Bookers Book Club of Linn, Missouri: Saverio's favorite dessert, ciambella, a cake with cherries, handpicked from member JoAnne's cherry tree, along with Prosecco. Authors are our rock stars, and we love celebrating them and their books with food and fun

Mitchell Library Nonfiction Book Club of The Woodlands, Texas: Tomato Soup Cake

TOO FAT, TOO SLUTTY, TOO LOUD, The Rise and Reign of the Unruly Woman?  by Anne Helen Petersen

THE TORTILLA CURTAIN by T. Coraghessan Boyle(see recipe and menus in The Book Club Cookbook)

A TOUCH OF MOONLIGHT by Yaffa Santos

 

 

THE TRAIL OF LOST HEARTS by Tracey Garvis Graves 
Chapter by Chapter Book Club, Pittsfield, Massachusetts:
Skyline Chili—two, three, or four ways! We also had sausage and mushroom pizza (the member who brought it refused to order ham and pineapple on half. As a nod to the multiple breakfast scenes, we had croissant bread pudding topped with maple syrup. 

A TRAIN TO MOSCOW by Elena Gorokhova

 

 

TREASURE ISLAND RUNAWAY GOLD by Jewell Parker Rhodes - click for book club menu

Oysters
Hot Dog

Also:

Voorheesvile, New York Middle School Book Club:  "GOLD COINS locked inside the treasure box was the themed treat for this book club meeting.  The students were excited about the chocolate coins and fake 'bling'."

A TREE GROWS IN BROOKLYN by Betty Smith
See The Book Club Cookbook Cooking Project Round Up and recipe in The Book Club Cookbook)

TREES OF THE EMERALD SEA  by Brandon Sanderson
Book Club of Murfreesboro, Tennessee: “The decor was 'cups'. The 5 in the center were the five that Charlie sent Tress. Different cups made from different materials and everyone got to take theirs home. The food was scrambled eggs, hash browns, and individual 'pigeon (I used chicken) pies'And water. Lots of water!"

TROUBLE by Kate Christensen:  see the author’s recipe in Table of Contents

THE TRUE DECEIVER by Tove Jansson
Novella Book Club of Portland, Maine: Finnish Pea soup, mentioned in the book

TRUE FICTION by Lee Goldberg

TRUST ME by Hank Phillippi Ryan

THE TRUTH AND OTHER HIDDEN THINGS by Lea Geller

THE TUMBLING TURNER SISTERS by Juliette Fay
See our article and recipe in The Costco Connection

TWILIGHT by Stephenie Meyer
–Chimney Hill Book Club of Edmond, Oklahoma: Red food

THE TWO LILA BENNETTS by Liz Fenton and Lisa Steinke

TWO NIGHTS IN LISBON by Chris Pavone
From Chris Pavone:
“Before I was a novelist, I was a book editor, and for a while my specialty was cookbooks. Cooking and restaurants have always been important to me, and those interests have infected my novels. TWO NIGHTS IN LISBON includes a few things that would be great for a book club: First and easiest is the White Port Spritz or Porto Tonico. White port is not a very common spirit in America, but in Lisbon it seems to be everywhere. The simplest and most common use is in the Porto Tonico--simply white port mixed with tonic over ice, like a gin and tonic, though about half as strong. Or you could combine white port with an equal measure of Aperol and top it with club soda to make a Port Spritz; in TWO NIGHTS IN LISBON, the protagonist drinks the spritz during the cocktail hour the weekend before her husband disappears. Both are delicious. 

Second: Pastéis de nata are decadent little custard tarts made in individual snack sizes; these also appear in the text. I've never been a baker, so I won't tell you how to make pastéis. Any Portuguese bakery should have them.

Third: If there's one thing that for me tastes like Portugal, it's a stew that combines pork and clams, which is something else the protagonist enjoys in the novel, with detectives in a casual taberna, after not eating anything for a full day while she searches for her missing husband. A stew like this is too complicated to explain here fully, but the short version is marinated pork shoulder stewed in white wine with plenty of garlic, plus potatoes, then finally greens and clams. 

Finally: Sardines on toast. There are an awful lot of sardines in Portugal, and an excellent snack is a sardine with a little of its tinned oil slathered on a thick piece of grilled bread. Simple, delicious, perfect. Make a few slices of this, serve with a salad, and there's a whole meal.” 

 

UGLY LOVE by Colleen Hoover
Book Babes of Virginia Beach, Virginia:  Deviled eggs, pizza

UNBROKEN: A WORLD WAR II STORY OF SURVIVAL, RESILIENCE, AND REDEMPTION by Laura Hildenbrand
–Food for Thought Book Club of Annville, Pennsylvania: Tropical selections to represent Zamperini’s days in Hawaii as well as foods hat paid tribute to his Italian heritage. The menu included biscotti, an apricot tart, a fresh fruit platter, and fruit dip, bread and butter, spiced nuts, mini Italian sausage and pineapple kebobs, chips and salsa, and nuts.

UNDAUNTED COURAGE by Stephen Ambrose (see recipe and menus in The Book Club Cookbook)

UNDER A GILDED MOON by Joy Jordan Lake

UNDER THE LIGHT OF THE ITALIAN MOON  by Jennifer Anton

UNDER THE TUSCAN SUN: AT HOME IN ITALY by Frances Mayes
(see our recipes from Frances Mayes in Table of Contents)

Ladies of Autumnwood of Grand Island, New York: Meal and tour at the local Italian restaurant

THE UNFINISHED CHILD by Theresa Shea
–The North Orange County Book Sluts of Fullerton, California: layered desserts (here are some ideas); deviled eggs

THE UNQUIET DEAD by Stacie Murphy

VANDERBILT: The Rise and Fall of an American Dynasty by Anderson Cooper and Katherine Howe
Consommé en tasse
Truman Capote's Soufflé Furstenberg

Champagne

VELVA JEAN LEARNS TO DRIVE by Jennifer Niven
–Words with Friends, in Lebanon, Ohio: We had southern sweets and drank Cheerwine.

VERA WONG’S UNSOLICITED ADVICE FOR MURDERERS by Jesse Q. Sutanto
From Jesse Q. Sutano: "When I first moved to Los Angeles at the age of sixteen, I was terribly homesick. I used to have weekly family dinners with all of my aunts, uncles, and cousins, and the meals would comprise multiple courses of delicious Cantonese food. They'd last hours, and my cousins and I would play with one another in between courses. Growing up, I took these meals for granted. But once I was in LA, suddenly I missed everything fiercely. I missed dim sum. I missed baos. And I really, really missed black pepper beef.
The black pepper beef I found in restaurants in LA was very different from the ones I grew up with. This is the recipe that most closely matches what I am used to. The beef cubes are, as Vera describes it, as tender as marshmallows. Haha! My husband thinks they're way too soft, but pfft. I think we can safely ignore him there. I hope you enjoy this dish as much as I do!"

VERITY by Colleen Hoover
We Love Thrillers of Rochester, New York: “Chicken and Dumplings, and Chocolate Cake, mentioned in the book.”

VERY VALENTINE by Adriana Trigiani:  see Adriana’s recipe in Table of Contents

THE VILLA by Rachel Hawkins (click for Rachel Hawkins's book club menu
Also:
Reckless Readers of East Lyme, Connecticut: Italian lemon theme to match book: lemon basil pasta salad, lemon ricotta hot cheese dip, limoncello cocktails.
Ladies of Autumnwood, Grand Isle, New York: Limoncello cocktail, lemon piccata, lemon drops for dessert.

THE VIOLIN CONSPIRACY by Brendan Slocumb
From Brendan Slocumb: “Soul Food  like Ray’s mother would have made: fried chicken, collard greens or green beans, Mmshed potatoes, cornbread, sweet iced tea, Brownies or ice cream

Once Ray got famous, he’d have vegan meatloaf, asparagus, Applesauce, sourdough bread, or some other type of bruschetta."

THE VIRGINS OF VENICE by Gina Buonaguro

 Fave dei Morti

 

WAITING by Ha Jin (see recipe and menus in the first edition of The Book Club Cookbook)

A WALK IN THE WOODS by Bill Bryson
See The Book Club Cookbook Cooking Project Round Up and also our Lemon Meringue Pie Recipe from The Book Club Cookbook

WALL OF SILENCE by Tracy Buchanan
From Tracy Buchanan: “The ideal recipe for WALL OF SILENCE would be a pudding in the form of a G&T meringue tart. Grapefruit is a large part of this recipe. Why’s this relevant to my novel? The knife used to cut up a grapefruit plays a big, very chilling role in the central plot of Wall of Silence. Plus a grapefruit makes me think of the claustrophobic community of Forest Grove where Wall of Silence takes place. Can be beautiful and delicious, but if you don’t catch it at the perfect time, it can be too bitter. You can find the recipe here."

THE WARMTH OF OTHER SUNS by Isabel Wilkerson
–Messy Housekeeper's Book Club of Cobleskill, New York: Bethune’s sweet potato pie from The Black Family Reunion Cookbook from The National Council of Negro Women

WARTIME SISTERS by Lynda Cohen Loigman

WATCH ME DISAPPEAR by Janelle Brown
See our article and recipe in The Costco Connection

WATER FOR ELEPHANTS by Sara Gruen
(see our recipes from Sara Gruen in Table of Contents and The Book Club Cookbook)
–Coffee Clutch Book Club of Pueblo, Colorado: Popcorn in bags, corndogs (in paper boats), cotton candy
–Novel Chicks of Clarksville, Tennessee: Circus foods, including hotdogs, popcorn, lemonade, and nachos

WAVE  by Diana Farid, illustrated by Kris Goto

THE WAYS WE HIDE by Kristina McMorris
From Kristina McMorris:
"Born in America to Dutch immigrants, Fenna Vos, the main character of THE WAYS WE HIDE, ultimately becomes an illusionist who, in the midst of World War II, is recruited by the highly covert British Intelligence section known as MI9. Try these dishes and drinks inspired by her:

*Boterkoek: a favorite childhood dessert of Fenna’s, this classic Dutch “butter cake” resembles a cross between a dense cake and a shortbread cookie, pairing perfectly with coffee or tea
*Hutspot: loosely translated as mash pot, is a popular Dutch winter dish also enjoyed year-round. Served annually at a festival on October 3 to commemorate the Dutch victory in the Siege of Leiden, hutspot bears an orange tint, the Dutch national color and a nod to the royal House of Orange, symbolizing the nation’s freedom from oppression
*Genever Sour: By 1880, thanks to exports of genever to the large population of Dutch immigrants in the U.S., about one in four cocktails mixed in America included the gin-like liquor, a favorite of Fenna’s papa.

Also: Book Club Girls of Sparta, NJ: Speculoos and tea.

WEATHER WOMAN by Cai Emmons

A WEEK IN WINTER by Barth Landor
–Beyond the Book of Sebring, Florida: Kielbasa and cheese, Czechoslovakian beer and liquor from Hungary called "Zwack."

THE WEIGHT OF INK by Rachel Kadish

THE WEIGHT OF WATER by Anita Shreve (see recipe and menus in the first edition of The Book Club Cookbook)

WELCOME TO THE GODDAMN ICE CUBE: CHASING FEAR AND FINDING HOME IN THE GREAT WHITE NORTH by Blair Braverman
–The Readers of Madison, Wisconsin: "Mugs of salted hot chocolate and open-faced sandwiches, which was just enough to give us a physical connection to the story without having to stand outside in a blizzard."

WENCH by Dolen Perkins Valdez: see the author’s recipe in Table of Contents

WEST SIDE LOVE STORY by Priscilla Oliveras

WEST WITH GIRAFFES by Lynda Rutledge
Amy's Book Club of Portland, Oregon: Bread, salami, cornbread, beans - food eaten en route. And as onions play a large role in the story: caramelized onion dip and an onion tart.

WEYWARD by Emilia Hart:  click for Emilia Hart's Book Club menu
Carrot Soup

Nut Roast
Elderflower Cordial
Syllabub
Nettle Soup

Dandelion Tea

Also from book clubs:
*Lit Ladies Read of Melbourne, Florida: Witching Hour Cabernet Sauvignon and witch hat cupcakes
*Happy Bookers of Linn, Missouri:  We dined on a menu of Orton stew (chicken and rice soup) W pendant cakes (cupcakes), Witches sticks and twigs (fried tortilla strips), Cottage dip (cowboy caviar), Crow Bars (brownie bites), Insect Wings(corn chips), Graham Crackers (saltines and wheat thins), and Morgs(moon drop grapes).  

*Reading Between the Wines, Albany, New York: Food to honor the garden at Weyward cottage, including veggie crackers with garden vegetable and basil cheese, roasted vegetable pizza, and fresh veggies with hummus. We also had blueberry scones with jam and tea and biscuits as a nod to the English settings in the book.

WHAT A DOG KNOW by Susan Collins

WHAT IF IT’S US by Becky Albertalli and Adam Silvera

WHAT IS MINE by Lyn Liao Butler

Dan Dan Mien

Margarita

WHAT WE WERE PROMISED  by Lucy Tan

WHAT YOU WISH FOR by Katherine Center

-Author recipe and menu

What You Wish For Recipe Party

WHAT'S GOOD? A Memoir in Fourteen Ingredients by Peter Hoffman

WHAT'S MINE AND YOURS by Naima Coster - click for author menu

Also The Revivals of Germantown, Wisconsin: "When Noelle and Inez attend the social gathering at the Suttons, appetizers are passed by college-age students. Likewise, our host served guacamole, cheeses, nuts, vegetables and dips."

WHAT'S WORTH KEEPING by Kaya McLaren

WHAT WOULD FRIDA DO?: A Guide to Living Boldly by Arianna Davis

WHAT YOU DO TO ME by Rochelle Weinstein
Empanadas and babka
Lamb chops, burrata, focaccia, and tequila

Delilah Cocktail

WHEN I WAS PUERTO RICAN by Esmeralda Santiago: See the author’s recipe in Table of Contents

WHEN THE LIGHTS GO OUT by Mary Kubica

WHEN SHE LEFT by E.A. Aymar

Pumpkin Roll
Cool Ranch Doritos

WHEN WE LET GO by Rochelle Weinstein
Also: Elizabeth’s Book Chat, Frisco, Texas: Charcuterie board, lemon cake, wine
Book Club Girls Sparta, New Jersey:  "Wine, chocolate for self-care, a farm-to-table picnic, lemonade, tea, homemade fruit pies, based on Avery's garden and farm."

WHERE THE CRAWDADS SING by Delia Owens

Also see our "Where the Crawdads Zing" Book Blend!  and recipes inspired by the novel and Blend!

From author Delia Owens: "Cooking is a huge part of Kya's life in this novel. The reader gets to hear about all of the meals she makes for herself because she has to learn to cook and become independent at an incredibly young age. These recipes are some of her favorites and are a part of her family history!"

Pa’s Hush Puppies
Ma’s Breakfast Corn Fritters
Kya’s Mussels and Grits
Po Man’s Turnips
Old Fashion Chicken Pie (Kya’s favorite)
See Recipes

Also Flip and Sip of Pittsburgh, Pennsylvania: Chicken pie, grits, mussels, cornbread, crab cakes, coon balls and banana pudding. Our hostess decorated with shells and feathers.

-Ladies of Autumnwood, Grand Island, New York: Whiskey Cocktail - since her dad loved whiskey! Appetizers: deviled eggs & pimento cheese. Dinner: cornbread (Kya’s work in progress), “Bang Bang” Shrimp (pseudo Crawdads), and homemade chicken pie,  Kya’s favorite. Feather pens for favors since Tate started leaving feathers for Kya.

-Wine Women Words of Greater Boston: deviled eggs, crabcakes, blackberry tea, blackberries, shrimp (for crawfish), cornbread with berries.

-Book Club of Parkland, Florida: biscuits, shrimp & homemade grits as an appetizer, mixed greens salad with citrus dressing and fresh berries, pecans and goat cheese (to lighten the meal up a bit), and chicken pot pies. Dessert was cherry pie, as it was the name of one of the marsh boats. I always do a cheese board and for fun, Crisco and crackers.

Treat Book Club of Cypress, Texas: Shrimp and Grits

WHERE THE FOREST MEETS THE STARS by Glendy Vanderah

WHERE THE GOD OF LOVE HANGOUT by Amy Bloom see the author’s recipe in Table of Contents

WHERE THE HEART IS by Billie Letts (see recipe and menus in the first edition of The Book Club Cookbook)

WHILE MY SISTER SLEEPS by Barbara Delinsky: see the author’s recipe in Table of Contents

 

WHIP SMART: The True Story of a Secret Life by Melissa Febos
From Melissa Febos: There are some peach bran muffins that I mention 

THE WHOLE WORLD OVER by Julia Glass: see the author’s recipe in Table of Contents

WHY I’M STILL MARRIED, edited by Karen Propp and Jean Trounstine
–Moms Reading of Wakefield, Massachusetts: Husbands' favorite foods

WICKED by Gregory Maguire
(see our recipes from Gregory Maguire in Table of Contents)
–Reading Moms of Antioch, California: Devilish Concoctions, including Pumpkin Bread Pudding with Caramel Rum Sauce and a dip set inside the head of Frankenstein and a punch made with floating gummy worms and spiders.

WIDOWISH by Melissa Gould

THE WIDOW OF WALL STREET by Randy Susan Myers

WINTER'S RECKONING by Adele Holmes
Ranch Readers of Littleton, Colorado: “Lentil soup as Maddie made in the book, and peach blueberry tart and a peach pound cake —peaches represented Appalachia and the South.”

THE WIFE BETWEEN US by Greer Henrdricks and Sarah Pekkanen
Author recipes: Baked Lemon, Feta and Artichoke Dip and Lemon Garlic Hummous

THE WIFE UPSTAIRS by Rachel Hawkins

WILD: FROM LOST TO FOUND ON THE PACIFIC CREST TRAIL by Chery Strayed
Read 'Em and Eat in Port Angeles, Washington: Dehydrated food and lemonade
Wine, Women, and Words Book Club, San Antonio, Texas: Things she thrived on in the book: beef jerky, Snapple (her most desired drink while on the hike), candy bars and potato chips, nuts and berries (just to keep hiking in the wild authentic), and a beautiful fresh salad, which was something she often craved.

WILD GAME by Adrienne Brodeur

Also: It’s Lit!(erature) Book Club of Gilbert Arizona: Hot Buttered Rum. Peaches with vanilla ice cream from the mother’s(Malabar Hornblower) cookbook, DO AHEAD DINING, and served Malabar’s Power Pack cocktail (and mocktails).”
Girls’ Clubhouse Book Club, of Auburn, California: A variety of drinks and food were fitting for discussing this memoir, as the mother used food as a ruse to stay close and interact with her lover."

WILD SEED by Octavia Butler
–Messy Housekeeper's Book Club of Cobleskill, New York: Lemon Pudding Cake from The Beekman 1802 Heirloom Cookbook. (The authors, the Beekman Boys, are neighbors, and have a home like the one that Butler describes Anyanwu settling in when she first comes to the New World)

WILD SWANS: Three Daughters of China by Jung Chang (see author recipe and menus in the first edition of The Book Club Cookbook)

THE WINEMAKER’S WIFE by Kristin Harmel

WINGWALKERS by Taylor Brown

THE WINTER GARDEN by Kristin Hannah
Carolyn’s Book Club of St. Michael’s Minnesota:  Russian layered honey cake 

WINTER WHEAT by Mildred Walker (see author recipe and menus in the first edition of The Book Club Cookbook)

WISH YOU WERE HERE by Jodi Picoult
Ravenous Readers of Oakland, California: Carrot cake, chocolate cake, p
apaya

THE WIVES OF HENRY OADES by Johanna Moran
–WOW (Women of Words) of Green Valley, Arizona: Tea

THE WOMAN INSIDE by E.G. Scott: from E.G. Scott "Risotto, paired with a lovely Merlot. The meal that Sheila, who is having a torrid affair with Paul behind his wife’s back, orders on the evening of her thirty-fifth birthday while sitting alone in her favorite restaurant. Things go decidedly downhill afterward, thanks in part to the bottle of wine that she consumes single-handedly over the course of dinner. How will things end up for poor Sheila? ReadTHE WOMAN INSIDE to find out”.


A WOMAN OF INTELLIGENCE by Karin Tanabe (click for Karin Tanabe's menu)

WOMAN LAST SEEN IN HER THIRTIES! By Camille Pagan

WOMAN ON FIRE by Lisa Barr

WOMEN IN SUNLIGHT by Frances Mayes

THE WOMEN OF COPPER COUNTY by Maria Doria Russell: 
Morsels for the Mind of Michigan: "Michigan pastries, fresh cider and root chips. Everything Michigan made!"

WOODROW ON THE BENCH: Life Lessons from a Wise Old Dog by Jenna Blum

The Woodrow Cocktail

Get Woke Book Club of New Prague,  Minnesota:  Scottish Shortbread Dog Bone cookies. bacon-wrapped smokies— Woodrow loved hotdogs and bacon.

THE WORLD WITHOUT US by Alan Weisman
–Vegetarian Society of Washington, D.C.: Vegan snacks including corn chowder served in a bread bowl and soy hot wings

THE WORST HARD TIME: The Untold Story of Those Who Survived the Great American Dust Bowl by Timothy Egan
–Food for Thought Book Club in Annville, Pennsylvania: Frozen chocolate crunch pie made with "rocks," Texas sheet cake, and "depression cookies" ( saltine sandwiches with buttercream frosting)

THE WRONG KIND OF WOMAN by Sarah McCraw Crow

THE WRONG MR. DARCY by Evelyn Lozada and Holly Lorincz

THE YEAR OF MAGICAL THINKING by Joan Didion
–Literary Lyres of San Fernando Valley, California: (New York menu) Pomegranate Manhattans, New York Potato Salad, Roasted New York Strip Loin, and New York-style cheesecake

YELLOWFACE by R.F. Kuang
Book Lits of Ann Arbor, Michigan:Vietnamese iced coffee (Miss Saigon) and cupcakes

YOU ARE NOT ALONE by Greer Hendricks and Sarah Pekkanen

-Also see YOU ARE NOT ALONE Recipe Party

-YOU ARE NOT ALONE Falafel Recipe

YOU CAN'T CATCH ME by Catherine McKenzie

THE YOUNGER WIFE by Sally Hepworth- click for the book club menuAlso: Chocolate Mud Cake
Chicken, lemon, and feta pie
Mexican Corn

Also: The Happy Bookers of Linn, Missouri: "In celebration of Heather and Stephen's nuptials we chose to recreate the ceremony, capped off with a reception and wedding cake. And of course, champagne!"

And: Girls Clubhouse, Davis California: "We met at Great Bear Vineyards. Rachel loved to bake—especially lemon cake. We ate cake and drank wine like Rachel, Tully, and Heather. "

YOUR PLANTATION PROM IS NOT OKAY by Kelly McWilliam- Click for menu

Gin and Tonics
Beignets
Grilled Peaches
Peach Pies
Sweet Tea
Red Beans and Rice Cups

Also: Flagstff Ladies of Flagstaff, Arizona :"One of our group stopped at fast food on the way to book club. Shout out to Harriet's dad!"
Famished for Fiction, Frisco, Texas: Down South Kitchen and Bakery for Southern food.     

ZERO DAYS by Ruth Ware
Mystery Readers of Tulsa, Oklahoma: Portabella veggie burgers with truffle mayo, onions, slaw, and sweet potato fries