Cook the Books « Eliot's Eats

Spinach & Feta Frittata

By Eliot, on January 27th, 2021%

Welcome to Eat Joy, the current selection for Cook the Books. I made a delicious brunch dish, Spinach & Feta Frittata. . . . → Read More: Spinach & Feta Frittata

“Secret” Meyer Lemon Scones for The Secret, Book & Scone Society

By Eliot, on November 12th, 2020%

The Secret, Book & Scone Society is the current Cook the Books read. Here’s my review of this quaint little mystery along with a “secret” scone recipe. (The secret may be in the glaze…you will see…) . . . → Read More: “Secret” Meyer Lemon Scones for The Secret, Book & Scone Society

Chili-Infused Brownies with Mango-Strawberry Frozen Yogurt

By Eliot, on July 25th, 2020%

Welcome to the latest round of Cook the Books. CTB is a virtual book club open to anyone that has a passion for books and food. Every two months, we all collectively read, become inspired and get into the kitchen. For more details on joining our merry band of epicurean readers, click here.

Claudia from . . . → Read More: Chili-Infused Brownies with Mango-Strawberry Frozen Yogurt

Roasted Broccoli Brown Rice Bowls and Hippie Food

By Eliot, on May 20th, 2020%

Brown rice, tofu, whole wheat bread, organic vegetables, Whole Foods….these are all wonders brought to you by the counter-culture. Join me for a review of Hippie Food: How Back-to-Landers, Longhairs, and Revolutionaries Changed the Way We Eat. . . . → Read More: Roasted Broccoli Brown Rice Bowls and Hippie Food

Elephant Ears and Pomegranate Soup

By Eliot, on March 15th, 2020%

Pomegranate Soup is the current selection for Cook the Books. There’s an eclectic mix of Persian, Italian, and Irish food in this book. I decided on the Persian recipe for Elephant Ears. . . . → Read More: Elephant Ears and Pomegranate Soup

Banana-Mango Nut Muffins

By Eliot, on January 26th, 2020%

The Language of Flowers by Vanessa Diffenbaugh is the current Cook the Books selection. There’s so much food in this novel, perhaps to help comfort one as they read this tale of survival and ultimate triumph and hope. . . . → Read More: Banana-Mango Nut Muffins

Persian Noodle Soup for Cook the Books and The Temporary Bride

By Eliot, on November 20th, 2019%

The Temporary Bride: A Memoir of Love and Food in Iran by Jennifer Klinec is the October/November selection for Cook the Books. This is a true story of a Canadian expat searching for new culinary experiences, primarily set during her trek into Iran. . . . → Read More: Persian Noodle Soup for Cook the Books and The Temporary Bride

Kale-Quinoa Salad with Pistachios and Raisins and Meyer Lemon Vinaigrette

By Eliot, on September 22nd, 2019%

The Food Explorer: The True adventures of the Globe Trotting Botanist Who Transformed What America Eats is this round’s selection for Cook the Books Club. Here’s my salad inspired by food we may never have been able to experience without David Fairchild, the “food explorer” of the title. . . . → Read More: Kale-Quinoa Salad with Pistachios and Raisins and Meyer Lemon Vinaigrette

Blood, Bones and Butter and Three Inspired-by Recipes

By Eliot, on July 27th, 2019%

To be sure, there’s lots of food floating around in Gabrielle Hamilton’s Blood, Bones & Butter, but I was inspired to make three recipes: Herbed Olives, Hummus and a Spicy-Sweet Whole Grain Mustard. . . . → Read More: Blood, Bones and Butter and Three Inspired-by Recipes

A New Old-Fashioned, an appetizer and Buttermilk Graffiti

By Eliot, on May 24th, 2019%

I’m highlighting Chef Edward Lee today. Buttermilk Graffiti is the featured book for Cook the Books. Here’s a berry delightful and thymely cocktail along with a mushroom “hummus.” . . . → Read More: A New Old-Fashioned, an appetizer and Buttermilk Graffiti

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