Cookbook Club

Cookbook Club Kits

Available starting the 1st of the month, while supplies last

Every month we will focus on a country, a recipe or two that is iconic, popular, or nationally recognized by that country, and an ingredient without which the recipe would fall flat. This season, we will be moving between Asia and North America. Join us as we explore the world through food. Kits are available up at the circulation desk. Everything inside is yours to keep. Just return the container within 7 days.

January – Sugar –Laab – The national dish of Laos is laab (sometimes spelt larb), a minced pork salad with lots of fresh ingredients and a balance of sweet, sour and spicy flavors and served either with sticky rice or as a lettuce wrap.

February – Caraway Seeds – Buuz – No, this isn’t Happy Hour, unless your idea of pure bliss is biting into a Mongolian steamed dumpling over their lunar new year, called Tsagaan Sar… Mmmm, dumplings!

March – Bay Leaves – Chicken Tostadas –Mexico has a vibrant, beautiful tapestry of flavors to choose from, much like their culture.

April – Cayenne pepper – Conch Fritters – The Bahamas are known for more than their sun, sand, fruity drinks, and tourist traps. Fresh and fried fish dishes are truly the star of the show.

May – Dried Seaweed – Seaweed-Crusted Halibut with Cherry Tomatoes & Bannock – Indigenous to the northern most reaches of North America, the Inuit are a people in tune with the ice and sea and their recipes reflect it.