May 2020 Eat Your Books Cookbook Club Summary

May 25, 2020 by Jenny

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We have a helpful community here at Eat Your Books that has flowed into our Eat Your Books Cookbook Club where we share our successes and fails in cooking and baking from specific cookbook titles.

This month we’ve been cooking from the following titles:

Main Selection: Cool Beans: The Ultimate Guide to Cooking with the World’s Most Versatile Plant-Based Protein, with 125 Recipes by Joe Yonan
Baking Selection: Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish
Online Option: Joe Yonan online
Plant-based Option: Any recipes from Isa Chandra Moskowitz

For past EYB Cookbook Club summaries, #EYBCookbookClub will pull up an archive of our club’s activities. Please note our announcement document shared in the club shares all our options (including those in the past). You will find the options for June and July at the bottom of this post, as well.

May was a good month of cooking and baking. In addition to the photos below and those in the club: From Cool Beans: Jane made the Roasted tomato and pepper soup with lady cream peas, Kathleen made the Crunch spiced roasted chickpeas, Julie made the Black chickpea hummus, Jessica made the Perfectly simple and light hummus, Suzanne S made the Farmer’s pie, Kimberly K made the Homesteader’s New England baked beans, and I made the Southern baked beans but my photo was atrocious due to dark skies and rain all day. From I Can Cook Vegan: Suzanne S made the Broccoli mac and cheese and Lisa G made the Roasted red pepper mac and cheese. Please see the group for more tasty bites!