The Kitchen Bookshelf is a digital cookbook club for anyone who loves cooking and cookbooks. It is a place to discover new (and old) cookbooks, share what we think about cookbooks, and generally indulge in all the reasons why we love cookbooks: for the pleasure and insight (and, of course, the deliciousness) they can bring.
There will be cookbook reviews; community chats for subscribers to share cookbook opinions; events; conversations with cookbook authors; and insights into how cookbooks get made.
Together we’ll explore how the very notion of a ‘good cookbook’ is such a personal thing. One person’s favourite, splattered, pages-stuck-together cookbook might not get the oil sizzling in someone else’s frying pan at all. Some of us want cookbooks to read from (so many people ‘confess’ to me they read cookbooks in bed at night - this is a safe space for you all); some just want to look at beautiful images and dream of possibilities; and for still more a cookbook needs to be about getting a meal onto the table. Perhaps you want the latest latest ideas and recipes; or perhaps you’re also open to a hit of culinary nostalgia. There’s space for all on The Kitchen Bookshelf.
WHAT TO EXPECT:
ON THE KITCHEN BOOKSHELF EACH MONTH
Every month will have a cookbook theme. Within that theme there will be two parallel lines of engagement:
A single cookbook pick that fits the theme and which subscribers are encouraged to share their thoughts on through the month using the comments on the book’s main page. There will also be an event to discuss the book and what people have cooked from it.
A broader conversation about any cookbooks / food books the community are enjoying that fit the theme. Again, there will be a place for commenting online and an event for broader conversation.
Only paid subscribers are able to take part in the conversations in the comments or come to the events. Free subscribers will be emailed about what each month’s theme / book is.
Events
There are (at the moment) three types of digital events that paid subscribers can take part in:
For the single cookbook pick: Where subscribers join me online to share thoughts on what they have cooked from the month’s chosen book and what they think of it. When done online these will be via zoom, and they will be recorded but not made available for the wider community to watch back. I want everyone to feel free to say what you think, without thinking those remarks will live forever on the web. Numbers are limited to small groups.
Broader conversation: Where subscribers join me online to share thoughts on books that fit that month’s theme. A looser style of conversation, steered by me, and allowing discovery of books and writers. When done online these will be via zoom, and they will be recorded for the wider community to watch back. Numbers to attend these type of events will be less limited.
In-conversation with cookbook authors and food industry figures: Where I am interviewing someone and paid subscribers can watch along / take part / ask questions too. Number to attend these types of events will be unlimited.
With occasional live, in-person events too that will be ticketed additionally to the subscription,. Only paid subscribers can attend and founding members will have first opportunity to buy tickets.
PLUS:
The Kitchen Bookshelf reviews / recommends
The Kitchen Bookshelf Reviews (for paid subscribers only)
Fairly obviously, these are my reviews of some new and old(er) cookbooks. Just my opinions - and I’ll look forward to yours being added in the comments. Up there already are Mother Tongue - Flavours of a Second Generation by Gurdeep Loyal and Five Quarters - Recipes and Notes from a Kitchen in Rome by Rachel Roddy
The Kitchen Bookshelf Recommends
A rolling list of new releases to look forward to over the next few months, and a few oldies too.
AND:
Given I’ll be the one writing the cookbook reviews and leading the conversations here you might be wondering just what makes me think my cookbook opinion matters. A fair enough question. The answer is that my opinion matters just the same amount as yours does - which is why I’m so excited to hear what you all think about these book too. But amongst other food writing work I have written three (so far….) cookbooks, hosted the Borough Market Cookbook Club for 7 years, and judged cookbooks and food writing for the Guild of Food Writers Awards and Fortnum & Mason Food and Drink Awards - so I like to think I know a thing or two about what makes a ‘good’ cookbook. I love cookbooks, cookbook writers, cookbook readers, cookbook hoarders and cookbook cooks. It brings me great joy to bring all those loves together on The Kitchen Bookshelf. (If you would like to know more about me and my work, head here.)