Culture
The SAVEUR Cookbook Club
Each month, our Cookbook Club digs deep into a cookbook and shares our progress online.
Every two months, our Cookbook Club digs deep into a cookbook and shares our progress online. This April and May, we're cooking our way through Please to the Table: The Russian Cookbook by Anya von Bremzen and John Welchman. Cook along with us and share your results—and questions—on Instagram with #SAVEURCookbookClub or by joining our Facebook group.
Follow Along on Social
Show us what you're cooking and use hashtag #SAVEURCookbookClub!
What We've Cooked
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- The New Midwestern Table: 200 Heartland Recipes by Amy Thielen
- Let's Make Ramen: A Comic Book Cookbook by Hugh Amano and Sarah Becan
- Lavash: The bread that launched 1,000 meals, plus salads, stews, and other recipes from Armeni by Kate Leahy
- Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook by Toni Tipton Martin
- From the Oven to the Table by Diana Henry
- The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider by Ivan Orkin and Chris Ying
- The 100 Most Jewish Foods by Alana Newhouse
- Chez Panisse Café Cookbook by Alice Waters
- Provisions: The Roots of Caribbean Cooking by Michelle and Suzanne Rousseau
- Piatti by Stacy Adimando
- Vietnamese Food Any Day by Andrea Nguyen
- Small Victories by Julia Turshen
- The Food of Northern Thailand by Austin Bush
- Roots: The Definitive Compendium with More Than 225 Recipes by Diane Morgan
- The Dooky Chase Cookbook by Leah Chase,
- I Am a Filipino by Nicole Adrienne Ponseca and Miguel Trinidad
- Everyday Dorie: The Way I Cook by Dorie Greenspan
- The 100 Most Jewish Foods by Alana Newhouse
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