EAT YOUR WORDS: THE BOOK CLUB COOKBOOK by Louise Gelderblom. Published by Quivertree, 2017.
Clever title, great concept, and it’s sure to be another Quivertree winner. One look at the appetising cover with its cake-stand holding a featherlight pastry base filled with smoked salmon and a tangle of spring salad ingredients, and readers, cooks, and (of course) book club members will be instantly hooked.
Louise Gelderblom is a keen cook who took over from an equally accomplished mother and whose two daughters have followed in their mother’s culinary footsteps. So this cook and voracious reader has been catering for her book club (Eat your Words) for decades and where the idea of this recipe collection was mooted.
In her introduction Gelderblom states that she has focussed on do-ahead fare that involves litte fuss, use readily obtainable ingredients and has included a good number of vegetarian options. I warmed to her immediately!
She offers further advice on planning, the advantages of quality ingredients and that only free-range eggs and humanely reared fish and poultry should be options. (What about lamb, beef and pork, I wondered, then noticed that this collection is meat-free. I think I should join that club...)
Many book clubs stay with drinks and snacks before, during or after the agenda, so the first chapter on finger snacks is welcome – with parmesan paprika biscuits taking the savoury cake! For those serving a meal, a few antipasti items make a fine start, such as hummus, marinated feta, harissa, tzatziki and frittata wedges. Informal meals of soup and bread in winter and salads in summer make another option, and the selection in the chapter is tempting, and could inspire further ideas.
The substantial section of main course ideas varies from quiche (such a useful and variable item), several chicken dishes, fish boboties, along with other fishy bakes, and vegetarian choices like spinach and feta pie and a veggie cashew korma. All are suitable for feeding a crowd with pre-prepared ease. Side dishes precede desserts that include popular classics like crème caramel, lemon tart, melktert and baked chocolate pud. Also pavlova and frangipane tart for more ambitious bakers
Between the recipes you will find comments from book club hosts from across South Africa, describing how they operate and entertain. Some clubs follow a theme every month, others raise funds for charity, others gather for a monthly dose of bubbly and snacks and book exchanges.
There is an easy-to-consult index and the food photographs are simply styled , offering a colourful and tempting aspect so essential to books of recipes.
In retrospect it seems amazing that no one has thought of producing a local title around book club eats before. Well, now it’s been done, very well and in delicious style.