How to cook along with me and discover new recipes every month!
Hello, fellow home chefs and bakers! I have some exciting news to share with you today. I’m starting a virtual cookbook club on my blog, and I would love for you to join me!
What is a cookbook club, you ask? Well, it’s a fun way to explore new cuisines, learn new techniques, and enjoy delicious food with other like-minded people. Every month, I will choose a cookbook from my collection (or maybe yours, if you have any suggestions) and cook one recipe from it every Sunday. I will share my experience, photos, and tips on my blog, and invite you to do the same in the comments section or on social media using the hashtag #corkandspooncookbookclub.
The idea for this club came from my realization that I have so many cookbooks sitting on my shelf, collecting dust, while I always end up making the same dishes over and over again. I wanted to challenge myself to try something new, and also to connect with other food lovers who share my passion. I think this is a great way to make the most of our cookbooks, and to discover new flavors and cultures along the way.
For the next three months, I have already picked the cookbooks that I will be using.
January
The Blue Zones Kitchen: 100 Recipes to Live to 100 by Dan Buettner.
This is a cookbook that features 100 recipes inspired by the Blue Zones, the regions of the world where people live the longest and healthiest lives. The author, Dan Buettner, is a longevity expert who has traveled and researched these areas for decades. The recipes are based on the traditional diets of the Blue Zones, which are mostly plant-based, whole-food, and flavorful. The cookbook also includes scientific insights, lifestyle tips, and stunning photography from the Blue Zones.
February
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat
This is a classic book that teaches you the fundamentals of cooking, and how to balance the four elements that make food taste good. It also has some amazing recipes from different cuisines, such as Persian herb and cheese platter, Vietnamese caramel chicken, and chocolate-almond cake.
March
This is a fascinating book that explores how our senses, emotions, and memories affect our perception of flavor. It also shows you how to use science and creativity to enhance your dishes, with recipes such as roasted cauliflower soup, spiced honey cake, and tamarind margaritas.
I can’t wait to dive into these books and cook some amazing dishes. I hope you will join me on this journey, and share your thoughts and photos with me and the rest of the club. Let’s make this year a delicious one!
Happy cooking (and baking)!