The goal of the A Cappella cookbook and culinary lit club is to expand and enrich how we think about food, cooking, and community. Each month, we’ll highlight a cookbook or work of food & drink nonfiction, mixing time in the kitchen with studies in foodways and culture, sustainability, and activism. Special emphasis will be placed on the Culinary South. We’ll learn from legends like Edna Lewis and James Beard, as well as the new voices expanding our delicious horizons. Members are encouraged to get cooking with those they love from our selected book; we’ll then share our learnings over a meal and a drink. All cooking experience levels welcome. A Cappella Cooks! encourages dog-eared and stained cookbooks, full bellies, and satiated minds.
The A Cappella Cooks! Book Club meets on the second Tuesday of each month at 7:30 p.m. Space is limited to ten members.
This book club is on hiatus until further notice.
Book Club Liaison: Mary Elizabeth Kidd
Jubilee: Recipes from Two Centuries of African American Cooking by Toni Tipton-Martin
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat
Notes from a Young Black Chef: A Memoir by Kwame Onwuachi
Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen by Eddie Hernandez, Susan Puckett
The Potlikker Papers: A Food History of the Modern South by John T. Edge