It is time to come to taste the contributions made to the 37th edition of Novel Food, the literary/culinary event that Lisa of Champaign Taste and I created in 2007. Novel Food is about prose or poetry works that inspire the preparation of dishes. I continue to host this event with great pleasure, as it brings together two of my passions: literature and food. Every edition delivers a precious reading list and a lovely set of recipes, and this one is no exception.

A group of book-loving food bloggers has contributed posts, each describing a work of written words and the dish that the reading inspired. You are invited to follow me on a literary/culinary tour. For each contribution, I offer a small bite to whet your appetite: follow the link to read the details of the special connection between written word and food that each participant has created.

Debra of Eliot's Eats read read The Food Explorer by Daniel Stone
and prepared Kale-Quinoa Salad with Pistachios and Raisins and Meyer Lemon Vinaigrette

"We owe more than a lot to Fairchild. Without him we would have no quinoa or kale. I had to smile when he discovered kale in Italy. It was called 'capuzzo' and according to the explorer, it 'was neither charismatic nor particularity delicious' (170)… Because of the kale, quinoa, pistachios and raisins that Fairchild 'discovered' along with wanting to give a nod to Meyer, I decided to make a salad combining all these flavors."

Reading The Art of Escapism Cooking by Mandy Lee
inspired Debra to go through A long faux sour dough process

"Where to begin… 'The Pantry' section was one of my favorites… There’s ingredients included that are not in a normal pantry (or at least not in mine)… I also adored her condiment section… I have been experimenting and trying to get the taste and texture of a traditional sour dough for years. I’ve added balsamic. I’ve grown my own sour dough (and killed it). I’ve been close a couple of times but no bonanza success… I had to try this.. I loved reading her story… and again, I loved her sense of humor."

Elizabeth of Literature and Limes read The Turn of the Key by Ruth Ware
and prepared Triple Berry Jam

"A true psychological thriller and mystery… The house is all up to date with the newest and the best types of smart house technologies. When Rowan begins working with this family she quickly learns something is amiss… the former residents had lost their 11-year-old daughter after 'she had died from eating Prunus laurocerasus, or cherry laurel berries, which had been accidentally made into jam.' Poison jam you say?… Sounds great! Don’t worry. No Prunus laurocerasus was used in the making of my jam."

Deb of Kahakai Kitchen read Lies in White Dresses by Sofia Grant
which inspired her to prepare Chop Suey with Shrimp

"There is humor and tragedy and a bit of mystery and intrigue thrown into… For my book inspired dish I had to go with Chop Suey from a conversation between Francie, Vi and June about things Francie wants to try while waiting for and after her divorce in Reno… I remember when going out to eat at the very Americanized Chinese restaurant in town when I was a child in the seventies and my mom making chop suey and chow mein at home and how very exotic it felt so I wanted to recreate that… ended up making my own based on what I had on hand."

Ali of Fix Me a Little Lunch read the first two books of the Magical Bakery Mysteries
by Bailey Cates and was inspired to bake Apple Spice Muffin

"I love cozy mysteries that involve food, especially those set in a bakery. In this particular series, our intrepid heroine, Katie Lightfoot, also happens to be a witch. A good one, of course. She happens to belong to a coven that includes her Aunt Lucy, with whom she also owns the Honeybee Bakery. Katie is just discovering her witchy powers, as her mom and dad (also witches) tried to protect her from the witch world… Lucy and Katie infuse all their baked goods with witchy positivity, which takes the form of various spices and herbs."

Claudia of Honey from Rock read Mastering the Art of French Eating by Ann Mah
which inspired her to prepared Salade Lyonnaise

"Here's a memoir you might enjoy, even if you aren't a Francophile… Lots of super food ideas and mentions!… [Mah] discovers that the French are very serious about their meals. Lunch is not meant to be carelessly consumed at one's desk, or food eaten whilst walking along the street… I was in the mood for a good, different sort of salad. One that would make a suitable light dinner on its own. So, Salade Lyonnaise was the answer!… What's not to love? Bacon, soft cooked eggs, garlic toasted croutons, fresh greens??"

Simona of briciole read The Terracotta Dog and The Voice of the Violin
by Andrea Camilleri and prepared Sicilian long zucchini and its greens with tomatoes

"I tasted pasta with tenerumi when I first visited Sicily many years ago. Besides prepared as a side dish the way signora Angelina did, tenerumi are also used to make soup. When I saw tenerumi at the Berkeley farmers market a recent Saturday, I could not believe my eyes. I felt I had been tele-transported to Sicily. The zucchina lunga (Lagenaria siceraria) called cucuzza in dialect, does not belong to the same species as other zucchini… I cooked cucuzza e tenerumi simply, with sweet onion and some fresh Early Girl tomatoes from the same farmer. "

Simona also read The Food Explorer by Daniel Stone
and prepared a Fruit salad with fresh dates

"Of the many stories Stone recounts, one that particularly resonated with me is that of dates. We spent the early days of this year in the Coachella Valley in Southern California, where date palms are everywhere… Also, as I was reading the book, I encountered fresh Yellow Barhi dates at the Berkeley farmers market. I had never seen fresh dates up close and personal… and I had no idea you could eat them before they were completely brown… I tasted one that was half yellow and half soft: it was a revelation. Sweet, but not as sweet as a fully dried one, the date retained a bit of crunch and had a hint of coconut. "

Finally, Simona was inspired by the Rocco Schiavone novels by Antonio Manzini
to prepare a Fresh beans in fresh tomato sauce

"[M]y dish was inspired not so much by something mentioned in the novels, as by the wish to prepare something Roman-style for their protagonist. The sight at the Berkeley farmers' market of several varieties of fresh beans, out of which I chose to try Coco Bianco, plus the availability of Early Girl tomatoes, suggested pasta e fagioli alla romana to me. I prepared the beans in tomato sauce without pasta."

My special "thank you!" to the event's contributors: I hope you enjoyed participating as I do hosting the event.

You will find a link to this roundup and to those of all the earlier editions on this page. If you are looking for additional reading suggestions, head over to the Cook the Books Club website. For the October-November edition, we are reading The Temporary Bride by Jennifer Klinec, then share reviews and recipes.

The next edition of Novel Food will be in late winter: stay tuned for the announcement. In the meantime, read good books (maybe with the next Novel Food in mind), cook good dishes, enjoy good food and otherwise savor life's local and seasonal offerings.

Arrivederci!

And before you know it, it is time to come to the table to taste the contributions made to the 36th edition of Novel Food, the literary/culinary event that Lisa of Champaign Taste and I created in 2007. Novel Food is about prose or poetry works that inspire the preparation of dishes. I continue to host this event with great pleasure, as it brings together two of my passions: literature and food. Every edition delivers a great reading list and a lovely set of recipes, and this one is no exception.

A group of book-loving food bloggers has contributed posts, each describing a work of written words and the dish that the reading inspired. You are invited to follow me on a literary/culinary tour. For each contribution, I offer a small bite to whet your appetite: follow the link to read the details of the special connection between written word and food that each participant has created.

Debra of Eliot's Eats read The Woman in the White Kimono by Ana Johns
and prepared Cold Udon Salad with Bok Choy and Cucumbers

"I do not… want to give the impression that this is a predictable tale. It is not. Naoka is a strong character and does what she has to do, but it’s not a tale of woe (even though parts of the story are truly horrific)… I highly recommend this novel. The story is based on true events and do not skip the author’s notes at the end. Heartbreaking. This is not a food-centric novel at all, but I did find a few things to be inspired by… I was stuck on the noodles. I remade an old recipe and tossed in bok choy and cucumbers."

Reading Valencia and Valentine by Suzy Krause inspired Debra
to prepare Grilled Asparagus with Balsamic and Basil

"I enjoyed the alternating story lines (even though I got a bit annoyed at times with Valencia). I kept wondering how the two plot lines were going to intersect and it wasn’t until the final third of the book that I figured it out… The theme that stuck with me the most is how we all want to re-invent ourselves at times and perhaps when we do weave stories with alternate perceptions, we are ensuring our sanity… The line that stayed with me was when Mrs. Valentine inferred she used to be a gardener but now she is relegated to one lonely basil plant."

Debra also read all about sweeteners in Baking With Less Sugar by Joanne Chang
and baked Triple Threat Oatmeal Cookies

Debra enjoyed reading "what led Chang (an accomplished sugared-up pasty chef) to develop low-sugar, no-sugar, or naturally sweetened recipes. [Chang] also discusses the science behind using sugar in recipes, besides adding sweetness… [and] outlines sugar substitutes (beyond artificial sweeteners). These include the obvious maple syrup, honey, agave nectar and molasses along with fruit juices, vanilla, almond extract, dates, stevia, coconut milk, bananas and other fruit, and coconut sugar. All of this is worth reading… I took Chang’s Oatmeal-Raisin-Cranberry Cookies and turned them into a Triple Threat Oatmeal Cookie… significantly less sugar, lots of super foods, and CHOCOLATE!"

Berry season and two books (Jam Session by Joyce Goldstein and Minnesota’s Bounty by Beth Dooley) inspired Debra to prepare several berry-based recipes, including Blackberry Bramble Jam and Blueberry-Orange Preserves

and also freeze a lot of both berries. "We have a U-Pick farm just about two miles away… The blackberries at this place are always ginormous so it didn’t take us long to pick. We picked eighteen quarts before rushing back home to get ready for work… The following Saturday we returned to pick blueberries. They had a new variety that was the size of a quarter but we found (after sampling a few) that the smaller berries really had more flavor." 

Claudia of Honey from Rock read Auntie Poldi and the Sicilian Lions by Mario Giordano
which inspired her to prepared Pasta alla Norma

Claudia enjoyed "the debut novel of a new series… despite a few reservations. Auntie is a definitely a character [a 60-year-old Bavarian widow, who decides to retire to Sicily], albeit one prone to occasionally wavering somewhere on the edges of wonderland… Auntie enjoys eating as well as drinking and flirting, so plenty of good food mentioned, both German and Italian, particularly Sicilian. Poldi fixes a dish for her new Police Inspector friend… a favorite in Sicily."

Claudia also read The Victory Garden by Rhys Bowen
baked The Kauai Inn Papaya Cake

Claudia loves Bowen's Royal Spyness and Molly Murphy Series, "as well as her terrific stand alone novels, as is this one. What a great writer! Bowen has the ability to draw in and engage readers with her created world." This is the story a woman’s love and sacrifice during the First World War… "My own garden is chock full of herbs and fruit trees. So, from the garden, which the other day confronted me with an abundance of papaya, comes this old recipe from my card file, embellished with a passion fruit glaze."

Elizabeth of Literature and Limes read Buttermilk Graffiti by Edward Lee
and prepared Keto Jagerschnitzel

"It is a story about what Edward Lee has learned about the food of America, the immigrants that brought certain flavors to certain places, and the combinations of cultures… The chapter called 'German Mustard' really spoke to me on a personal level… My maternal side of the family may not identify as being German anymore, but there is still a lot of German influence in the food and in the culture… I make German food. It’s the food that reminds me of home. But like Lee shows throughout his book, sometimes cultures combine and bring changes to the food… I made a schnitzel I can eat with my diet. Pork rinds provide a great crunchy breading to a keto breaded meat. This schnitzel may not be exactly what I ate as a child, but the flavors are all there."

Elizabeth of blog from OUR kitchen read Rules of Civility by Amor Towles
and prepared Asparagus Gratin

"While the 'Rules of Civility' was just as compelling, the characters were not quite so charming as those in 'A Gentleman from Moscow'; the overall flavour of the New York story is somewhat bleak. Having said that, the book is still well worth reading. Not to mention that there is an embarrassment of fabulous sounding dishes to make… The choice for what to make was quite difficult, but considering what time of year it is, the asparagus in chapter eleven is exactly right… It turns out that asparagus doesn’t have to be simple to be delicious."

Deb of Kahakai Kitchen read The Summer of Sunshine and Margot by Susan Mallery
which inspired her to prepare Sautéed Mushroom & Chive Bruschetta

"There are no twists or surprises, but it is a satisfying story that is easy to curl up with and enjoy… a good choice for your summer reading stack if you like women’s fiction, stories about sisters and family relationships, sometimes snarky humor, romance, and stories about personal growth and second chances… I decided to recreate one of the bruschetta appetizers that Margot and Alec put together for a small gathering: 'Margot stirred fresh chopped chives into softened cream cheese, then spread it on the bread and topped it with the mushroom mixture.' I made mine a bit easier…"

Simona of briciole read Blood, Bones & Butter by Gabrielle Hamilton
and prepared Green bean and torpedo onion salad

"Hamilton's writing and storytelling style makes for an easy reading and the events she narrates with more details are well chosen… As I was reading Hamilton's adventures, I remembered my first vacation away from my family, a fortnight spent with a friend in her hometown of Rossano, in Calabria. A lot of the foods I ate were either new or prepared differently from the way my mother prepared them. The latter group included green beans, which my friend's mother boiled and dressed like a salad, but with the addition of red onion from Tropea."

Simona also read Good To Go: What the Athlete in All of Us Can Learn from the Strange Science of Recovery by Christie Aschwanden and prepared a Tomato, cucumber and radish salad

"I do my best to listen to my body, because our body is really good at adapting to challenges and also at signaling when adjustments are needed… Just as I was reading the book, summer arrived… Running in warmer temperatures means sweating more and with it comes the desire to eat water-rich vegetables, like tomatoes and cucumbers… I now favor cherry tomatoes for salads and.. I am fascinated by the pale green, deeply ribbed, long Armenian cucumbers, whose flesh is mild- and sweet-tasting."

My special "thank you!" to the event's contributors: I hope you enjoyed participating as I do hosting the event.

You will find a link to this roundup and to those of all the earlier editions on this page. If you are looking for additional reading suggestions, head over to the Cook the Books Club website. For the June-July edition, we are reading Blood, Bones & Butter by Gabrielle Hamilton, then share reviews and recipes.

The next edition of Novel Food will be in early fall: stay tuned for the announcement. In the meantime, read good books (maybe with the next Novel Food in mind), cook good dishes, enjoy good food and otherwise savor life's local and seasonal offerings.

Arrivederci!

And before you know it, it is time to wrap up the 35th edition of Novel Food, the literary/culinary event that Lisa of Champaign Taste and I created in 2007. Novel Food is about literary works (prose or poetry) that inspire the preparation of dishes. I continue to host this event with great pleasure, as it brings together two of my passions: literature and food. Every edition delivers a great reading list and a lovely set of recipes, and this one is no exception.

A group of book-loving food bloggers has contributed posts, each describing a literary work and the dish that the reading inspired. You are invited to follow me on a literary/culinary tour. For each contribution, I offer a small bite to whet your appetite: follow the link to read the details of the special connection between written word and food that each participant has created.

Claudia of Honey from Rock read The Dead Cat Bounce by Sarah Graves
which inspired her to bake some Oatmeal Lace Cookies

Claudia particularly appreciates novels with a competent female protagonist and this is one such (mystery) novel, featuring "Jacobia (Jake) Tiptree, recently retired from the stressful field of financial management in New York, and currently restoring a rambling old fixer-upper on an island in Maine." Jake's baking a batch of oatmeal-lace cookies 'a summer delicacy to be enjoyed with iced tea' inspired Claudia, who served them with coffee and an assortment of teas. "They didn't turn out all that lacy, but good just the same."

Claudia also read Mrs. Roosevelt’s Confidante by Susan Elia MacNeal
which inspired her to mix President Roosevelt's Martini

"Maggie [Hope] is an interrupted, genius level mathematician (having left her studies to help in the War effort), an expert code breaker, and trained special agent with Churchill's SOE espionage unit. I loved how she foils an after hours attack. It does not turn out well for the mugger. In this novel a case of political sabotage through lies and murder is foiled with the help of our heroine." In an earlier novel of the series, MacNeal provided Roosevelt's martini recipe at the end of the book and Claudia followed it and shared it with us.

Cathy of Delaware Girl Eats read Crazy Rich Asians by Kevin Kwan
and attended a book-inspired dinner where she learned to make Pan-Fried Pork Dumplings

"At Philadelphia’s Saté Kampar restaurant's dinner based on the popular book and film, communal eating is key to the experience and is kicked off by the dumpling making. Owner/chef Angelina Branca created the dinners to showcase the foods and flavors of her Malaysian homeland as depicted in the book… For the dumplings, Chef Branca brought to our table wrappers, filling made with pork, mushrooms and chives and a bowl of water. She proceeded to demonstrate the proper technique of crimping the edges to seal in the ingredients… The results? Imperfect yes, but totally delicious."

Deb of Kahakai Kitchen read Where the Forest Meets the Stars by Glendy Vanderah
and was inspired to prepare Cheesy Cauliflower

"The story had me smiling and tearing up in almost equal parts… There was a lot of food in Where the Forest Meets the Stars, much of it cooked over the fire pit at the cabin… decided on Cauliflower in Cheese Sauce because Gabe brings it over for a dinner with Ursa and Joe and I liked their exchange… Between Ursa's yuckyflower comments and the fact that my friend was talking about a keto-friendy cheese sauce she made that was giving me serious cheese sauce cravings, I picked it as my book-inspired dish. I like cauliflower already, but enough gooey cheese sauce (and I put plenty of the sauce recipe below on my steamed cauliflower) would make it palatable for a child or anyone who found it yucky."

Debra of Eliot's Eats read Crazy Rich Asians by Kevin Kwan
and mixed Singapore Sling Mocktail

"The last third of the book was probably my favorite as Kwan focused on Rachel and Astrid… Although I was intrigued by some of the characters (mainly Astrid), I found the footnotes to be the most hilarious parts of the novel… I am imagining that there will be at least one satay recipe posted for this round and perhaps some authentic Malaysian food. I went the easy route and focused on the final scene of the book—Rachel, Kerry, Nick and Peik Lin enjoying Singapore Slings in the clouds. To repent for my snarkiness above about Nick’s mother, I decided to do something totally different for EE, a mocktail."

Debra also read The Lieutenant's Nurse by Sara Ackerman
and mixed another drink: Royal Hawaiian

"Set in the vibrant tropical surroundings of the Pacific, The Lieutenant’s Nurse is an evocative, emotional WWII story of love, friendship and the resilient spirit of the heroic nurses of Pearl Harbor… The majority of the novel is about the heroine’s journey to Hawaii… Billy, Eva’s intended, takes her to The Royal Hawaiian upon her arrival in the islands. There, Eva is introduced to this cocktail… I decided to try my hand at the tropical, pineapple kitschy cocktail. The 1950s namesake of one of Hawaii’s most popular resorts, this tropical sipper combines gin, fresh fruit and a splash of orgeat."

For her third contribution, Debra read California Girl by Susan Mallery
and baked Red Wine Brownies

"The California sunshine’s not quite so bright for three sisters who get dumped in the same week… I did enjoy the ending… I was also glad to see that not all the sisters had to find a man to be happy and fulfilled in the final pages. If you’re a romance lover, you will probably adore this novel… At one point, Ali, I believe, is craving (or is actually eating and imbibing) brownies and wine. I immediately thought, 'Well, that’s a novel idea!'… The wine added just a hint of floral overtones. If you like the ooey-gooey variety of brownies, you will love this recipe!"

Elizabeth of Literature and Limes read The Silent Patient by Alex Mechaelides
and baked some Keto Chai Walnut Cupcakes

The book "is about a psychotherapist, Theo. His patient, Alicia, is selectively mute. Theo begins a job in a mental hospital where Alicia is housed due to her conviction for the murder of her husband… I decided to go with the walnut cake, though… I made a keto version… And I had a sweet tooth that these cupcakes cured. I had intended to make a Swiss meringue frosting to go on these, but the recipe I tried did not work… So we got unfrosted walnut cupcakes. The texture is much more like a muffin because of the almond flour."

Elizabeth also read A River in Darkness by Masaji Ishikawa 
and made Sticky Rice Cakes Filled With Red Bean Paste

The book "details the struggles that the author faced during his life in North Korea and how he was able to escape, though it took leaving his family behind… I had a hard time when I was reading this book about the food. I didn’t want to make light of the lack of food situation in North Korea and I wanted to be respectful of both the story and of the people…The recipe I made for this book is one that was mentioned several times throughout… These are for Ishikawa’s mom who tried to keep up her spirit even in the face of impossible hardship."

For her third contribution, Elizabeth read The Most Fun We Ever Had by Claire Lombardo
and cooked Pork Chops Smothered in Mushroom Sauce

"The story doesn’t really center on one main character, but it is the story of the Sorenson family… Each character has significant flaws. Each character makes a series of decisions and a series of mistakes and face a series of consequences that shape their lives… Because the story is very much about family, making a family meal for this book seemed appropriate. I went with pork chops mentioned twice in the book. Marilyn is described at one point as 'an exhausted mother of four trying not to burn the pork chops.' This recipe may not be the most beautiful, but it sure is delicious."

Simona of briciole read Crazy Rich Asians by Kevin Kwan
and prepared Popiah: fresh spring rolls with jicama

"The intensity of feelings reminded me of food discussions in Italy: food is at the heart of our identity… In reading about Singaporean dishes with a focus on vegetarian options, I was taken by popiah, fresh spring rolls with jicama, a dish whose preparation brings people together. As the rolls should be assembled and eaten right away, I imagined a group of friends around the table making popiah and eating while debating whose mother had the best recipe… I had to make my own, right?"

Simona also read The Goldfinch by Donna Tartt
and prepared Artichoke Spread

"The inspiring episode happens early on in the story" when Theo, the protagonist, is shown sitting next to his friend Andy 'eating cocktail shrimp and artichoke canapés from paper plates—or, rather, he ate, while I sat with the plate on my knees, untouched'. "I got 'stuck' on the artichoke canapés… for Theo, I decided to make a spread using fresh artichokes from the farmers' market.  The sight of artichokes always reminds me of Italy, where artichokes are popular and prepared in many ways. This spread captures the essence of artichoke's flavor."

My special "thank you!" to the event's contributors: I hope you enjoyed participating as I do hosting the event.

You will find a link to this roundup and to those of all the earlier editions on this page. If you are looking for additional reading suggestions, head over to the Cook the Books Club website. For the April-May edition, which starts on April 1, we will read Buttermilk Graffiti by Edward Lee, then share reviews and recipes. (Follow the link to the website: the current selection is posted on the home page.)

The next edition of Novel Food will be in early summer: stay tuned for the announcement. In the meantime, read good books (maybe with the next Novel Food in mind), cook good dishes, enjoy good food and otherwise savor life's local and seasonal offerings.

Arrivederci!

Welcome to the roundup of the 34th edition of Novel Food, the literary/culinary event that Lisa of Champaign Taste and I created in 2007. Novel Food is about literary works (prose or poetry) that inspire the preparation of dishes. I continue to host this event with great pleasure, as it brings together two of my passions: literature and food. Every edition delivers a great reading list and a lovely set of recipes.

A group of book-loving food bloggers has contributed posts, each describing a literary work and the dish that the reading inspired. You are invited to follow me on a literary/culinary tour. For each contribution, I offer a small bite to whet your appetite: follow the link to read the details of the special connection between written word and food that each participant has created.

Debra of Eliot's Eats read Sourdough by Robin Sloan
and baked Sourdough Pizza with Local Toppings

"I loved this quirky book about mysterious immigrants, robots, and sourdough. It’s an odd combination with an equally eccentric cast of characters, but Sloan makes it work. He weaves this tale of mystery and magic together and has us suspend disbelief. I did believe that Lois’ sourdough had special powers… I was determined to establish a sourdough culture, get it to live, and actually make something… Here is my version of sourdough pizza crust and, wanting to keep in the spirit of a farmers market, I loaded it with local toppings."

Debra also read Evergreen Tidings from the Baumgartners
by Gretchen Anthony and prepared Olive Tapenade and Crostini

"If Evergreen Tidings had been set in the 50s, 60s, 70s or even 80s, I might have been able to connect with it a bit more. But since it is set in present day suburban Minnesota, I had some issues… As I read Violet’s yearly holiday letters (which was a clever way to structure the novel), I was struck that I was reading something written by a 1950’s housewife… Although I think Anthony’s writing and plot is clever, I could not get past the obvious time warp. But, it is a fun ride." Two passages from the book inspired Debra's choice of recipe.

For her third contribution, Debra went shopping, bought and read  My Pantry by Alice Waters
and prepared some Avocado Toast

I had a lot of sourdough bread on hand recently and just because I had an almost over-the-hill avocado, I made us some toasts for a weekend lunch. I just added salt, pepper and a bit of lemon juice, mashed it up, and topped the toasts with a bit of home grown tomato. Delicious! Where have I been and why did I not make these sooner?!?!?!?!… I loved that Waters has a 10-liter oak barrel in her kitchen that she makes wine vinegar in. She dumps in all the leftover wine, no matter what color or region. She even dumps in sparkling wine."

Phil of As Strong As Soup was inspired by Flaubert’s Parrot by Julian Barnes
to roast some Normandy Lamb with Mint

Barnes's book "is a funny, sad, literary novel from the 1980s and in my lightweight view is one of the finest written during my lifetime… This is old-school Normandy cooking and I must admit that the aromas drifting from a classic Normandy kitchen are pretty much guaranteed to transport me to a very happy place. Presumably that was also true for the Reverend Musgrave not to mention Flaubert; although I can't say the same for his parrot since it appears that it was stuffed."

Lucia of Torta di Rose read Everything is Possible by Elizabeth Strout (in Italian: Tutto è possibile) and
prepared Corn with chili pepper and ginger (Mais saltato in padella con peperoncino e zenzero)

"I was inspired by the large fields of corn and soybeans that are a recurring landscape throughout the story… We are in Amygash, Illinois, the hometown of Lucy Barton, who left for New York many years before and never returned, except in a bookstore with her latest book… The story is… like many others, without twists, but the author focuses on people and their personal histories, their suffering, weaknesses, traumas never completely overcome, imperfect feelings because we are all imperfect. In the end, however, there is hope, despite everything."

Ruth Reichl's Comfort Me With Apples and My Kitchen Year inspired Cathy of Delaware Girl Eats
to prepare Apple Cider-Brined Pork Tenderloins with Roasted Vegetables

"Reichl wrote about braising pork shoulder in cider but brining tenderloins in it was just as delicious. Pork in general benefits from brining and the cider brine worked magic, imparting sweetness, juiciness and tons of flavor, which was heightened by drizzling the meat with a pan sauce for serving. Roasted Yukon Gold potatoes, Red Onions and Granny Smith apples rounded out the meal. The best part? Other than the time for brining, this was a fast and nearly effortless meal to prepare."

Claudia of Honey from Rock read Sourdough by Robin Sloan
which inspired her to prepare her own version of Spicy Soup

"I loved this book, even reading it the second time, picked up stuff missed on the earlier go round… There are more adventures than can be recounted here… Lois writes to her friends, who have gone back to Europe, that she wants to make her own spicy soup. I was intrigued by that idea, of making my own Spicy Soup, using tangy ingredients from our garden… kaffir lime leaves, galangal, ginger, curry leaves and basil, along with others of the usual suspects: garlic, onion, chili peppers."

 

Judy of Judy's Gross Eats was inspired by Little Fires Everywhere by Celeste Ng to prepare
Better-than-take-out Chinese Food: Orange Chicken and Chicken & Spring Vegetable Lo Mein

"It’s a story about motherhood, relationships, and secrets, and it demonstrates that seemingly simple decisions can have long-reaching impacts and consequences. One of the meals towards the end of the novel featured Chinese take-out. I decided to prepare two dishes, non-take-out/better-than-take-out style… For the lo mein, I used soba noodles, which I like and could find in the local grocery store. I enjoyed both dishes, and would definitely plan to make them again."

Simona of briciole read Robin Sloan's Sourdough
and baked Sourdough Whole-wheat Cheese Crackers

"Being familiar with the San Francisco Bay Area contributed to the story's appeal, but even if you don't know the island of Alameda or the San Francisco Ferry Building, you will enjoy the twists and turns of Lois Clary's adventures in robot-aided bread baking. The atmosphere is sci-fi, so don't expect your sourdough starter to behave the same way as that of the title… this time what got me scouting for recipes was the idea of using the starter in between feedings that would otherwise be wasted."

Simona of briciole also read book 1-4 of the Charlotte & Thomas Pitt series by Anne Perry
and baked a Sweet Pepper, Onion and Zucchini Tart

"Besides being good mysteries, the novels attract me because of their setting: Victorian England. They look at the life of that time with a modern sensitivity. The author explains some situations, because she knows that her readers are not familiar with the social norms of the time, for example the uneasy relationship between upper class people and the Police, some of the norms regulating the movements of servants inside the house where they work… I prefer tarts over pies, so with a nod to Charlotte Pitt, I created a recipe for savory tart using a gluten-free crust. "

My special "thank you!" to the event's contributors: I hope you enjoyed participating as I do hosting the event.

You will find a link to this roundup and to those of all the earlier editions on this page. If you are looking for additional reading suggestions, head over to the Cook the Books Club website. For the October-November edition we are reading The Cooking Gene by Michael Twitty, then sharing reviews and recipes. (Follow the link to the website: the current selection is posted on the home page.)

The next edition of Novel Food will be in late winter: stay tuned for the announcement. In the meantime, read good books (maybe with the next Novel Food in mind), cook good dishes, enjoy good food and otherwise savor life's local and seasonal offerings.

Arrivederci!

Welcome to the roundup of the 33rd edition of Novel Food, the literary/culinary event that Lisa of Champaign Taste and I created in 2007. Novel Food is about literary works (prose or poetry) that inspire the preparation of dishes. I continue to host this event with great pleasure, as it brings together two of my passions: literature and food. Every edition delivers a great reading list and a lovely set of recipes.

A group of book-loving food bloggers has contributed posts, each describing a literary work and the dish that the reading inspired. You are invited to follow me on a literary/culinary tour. For each contribution, I offer a small bite to whet your appetite: follow the link to read the details of the special connection between written word and food that each participant has created.

Claudia of Honey from Rock read Women in Sunlight by Frances Mayes
which inspired her to cook Pulled Pork on Polenta

"The individual stories are well told and woven together. They draw one in, each woman with her unique character and history, so we want to know how things end up for them… All of them are able to bloom in their new environment, to relax and enjoy life more, doing things they love. Interestingly, Mayes notes that no Italian word exists for stress – it's imported from English – lo stress… I made a note when Julia, who was attending a local cooking class, learned to properly prepare wild boar, by soaking first overnight in a vinegar water solution… So, pork was on the menu for my book inspired meal. "

 Debra of Eliot's Eats read The Lost Family by Jenna Blum
and prepared Hamburger Walter

"As I read with a focus for an inspired-by recipe, I discovered Hamburger Walter, a Thanksgiving feast, ficelle and challah, Little Polish Doves, Norwegian delicacies, Peter’s pickles, and his scrambled eggs. In the end, I decided to make my version of Hamburger Walter, Peter’s menu item from Masha’s and Walter Cronkite’s favorite [served Au Poivre with No Vegetables At All]… My version of Hamburger Walter is just a basic Steak au Poivre recipe, swapping out the filet mignon for cheap chuck patties (and adding veggies)… Please don’t let my dislike for June keep you from this novel. I devoured it in no time flat." 

 

Debra also read The Bar Harbor Retirement Home for Famous Writers (And Their Muses)
by Terri-Lynne DeFino and prepared Potato Salad with Kombu

"The thought of a regal and exclusive place where the best of the writing world could live out their lives in comfort and elegance was appealing…as were the characters… The inhabitants of the Pen (their name for the retirement home) did have lots of tea (non-caffeinated) and a few cocktails were wistfully remembered by the patrons… There was a plethora of food in the novel… Since there was a Fourth of July picnic for the residents, I decided to focus on a potato salad, something that might have been served at that picnic and something perhaps that Fin might have prepared for one of his wooing sessions on the beach with Cecibel."

For her third contribution, Debra read A Handbook for Beautiful People by Jennifer Spruit
and prepared a Tortellini Salad with Cherry Tomatomes & Olives

"Beach read? No (not that there’s anything wrong with that). Complicated and wonderful and beautifully written novel? Resoundingly YES! Spruit strings her characters together as a motley crew of loneliness, a group… that has nothing to look forward to and nothing good in sight… Truly, is there any food that speaks 'family' more than pasta? Even if the the family is dysfunctional and flawed (as every family truly is to some degree)? What I thought would be a resolution of pain and sorrow and heartache and death in A Handbook for Beautiful People turned out to be a lesson in resolve and love. Serves me right for judging a book by it’s cover or rather the characters by their initial flaws.

Lucia of Torta di Rose read Maya's notebook by Isabel Allende (in Italian: Il quaderno di Maya)
 and was inspired to prepare Chilean curanto

"As soon as [she]Maya] arrives on the island, she discovers its traditions and also the preparation of curanto, the typical dish and tourist attraction of Chiloé, '… serving curanto to the tourists was an initiative of Manuel to break down the isolation of this small village … ' The preparation of this dish takes a long time. The women start early in the morning, because boats with ecotourists arrive before noon. 'The women cut tomatoes, onions, garlic and coriander for seasoning and, following a boring process, prepared milcao and chapalele, potato balls, flour, pork fat,… while men dug a large hole, put a pile of stones on the bottom and lit a bonfire above…'"

 Unforgettable, the Bold Flavors of Paula Wolfert’s Renegade Life by Emily Thelin
inspired Cathy of Delaware Girl Eats to prepare Moroccan Couscous with Fava Beans and Zucchini

"Paula was a pioneer of the American food revolution, bringing these unknown foods to the spotlight in her books, articles and teaching. In her visionary cookbooks, she presented recipes that were unapologetically detailed and that used obscure at the time ingredients so that every dish would be truly authentic. They were challenging but each was married with engaging descriptions that made those dishes shine… Wolfert’s recollections of where and how she first encountered a particular dish or ingredient make for engaging reading along with the dozens of recipes and colorful photos. 'To me, good food is a memory… one time or another, I've had a fling with each of the recipes in my books.'"

Judy of Judy's Gross Eats was inspired by A Gentleman in Moscow by Amor Towles
to bake a loaf of No-Knead Bread

"The novel is an account of Count Rostov's philosophical acceptance and survival during the decades that follow. In the hotel, he makes friends with and becomes part of the staff, and also makes friends with various hotel visitors. Food is a part of the scenario, especially since the Count eventually becomes Head Waiter. Occasionally, a long-time friend stops by, and during one particular visit, this friend is visibly upset because changes have been requested to his manuscript on Chekhov, a passage relating to bread. Years later, the friend leaves a book in the Count's care, a collection of literary passages about bread. Since I am a bread baker, that was what I had to make."

Deb of Kahakai Kitchen was inspired by The Lost Vintage by Ann Mah
to prepare some refreshing Citron Pressé (Fresh Lemonade)

"Historical fiction, especially World War II historical fiction is one of my favorite genres. When you add a wine and food element to that, you get a book that hits all of my buttons and The Lost Vintage is that book… along with the wine, the food is plentiful in this novel–primarily French foods, although we get a bit of American food, 'Thaitalian' fusion (made me chuckle) and Mexican food thrown in… I saw Ina Garten's Fresh Lemonade recipe and liked the fact that it was whirled up with ice in my blender–quick, cold and refreshing–so that's what I did. Sometimes fast and simple is just what we need."

Simona of briciole read Jenna Blum's The Lost Family
and prepared Sugar snap peas with pancetta and pine nuts

"When considering Peter's life experiences in Nazi Germany, it is easy to say 'unspeakable', but his refusal to talk about what happened to him and his family there is at the root of the problems he faces in the life he tries to build in his adoptive country. While I cannot get into the details without revealing too much, I like the image with which the book ends… I decided to use snap peas for this recipe because I like eating the pods: delicately crunchy, they give way to tender peas inside."

Simona of briciole also read Olive Kitteridge by Elizabeth Strout
and baked Chocolate and walnut whole-wheat dinner rolls

"I loved every page of it. The writing is superb and the characters of the stories are drawn with delicacy, precision and empathy… Sometimes it is hard to imagine what Olive wants. She may say something rather rude one moment and the next she empathizes deeply with a stranger or refuses to leave alone a former student whose emotional trouble she senses… I suspect Olive would mumble if I arrived at her place with a bag of buns instead of doughnuts… She would eat one, thank me brusquely and add a morsel of her sharp wisdom, like: 'Don't be scared of your hunger. If you're scared of your hunger, you'll just be one more ninny like everyone else.'"

My special "thank you!" to the event's contributors: I hope you enjoyed participating as I do hosting the event.

You will find a link to this roundup and to those of all the earlier editions on this page. If you are looking for additional reading suggestions, head over to the Cook the Books website. For the June-July edition we are reading Garlic and Sapphires by Ruth Reichl, then sharing reviews and recipes. (Follow the link to the website: the current selection is posted on the home page.) You can read about the current set of selections in this post.

The next edition of Novel Food will be in late summer: stay tuned for the announcement. In the meantime, read good books (maybe with the next Novel Food in mind), cook good dishes, enjoy good food and otherwise savor life's local and seasonal offerings.

Arrivederci!