The Kitchen Bookshelf - Newsletter #10
Lunchtime legends, fruits IDs, and Italy events
What a week. Lots of stuff happening on several fronts including here as we released July’s cookbook club plans for a month to be spent delving into Italian food and cookbooks. And I mean delving - I’m really looking forward to an embracing dive into old ones and new ones; published in English or Italian….
Booking is open for our cookbook club paid subscriber events on:
Sunday July 14th, 8.30am BST - the digital meet-up to talk about all your favourite Italian cookbooks and food writers
Friday July 26th, 7pm BST - the digital meet-up to share food and thoughts on Anna Del Conte’s brilliant Amaretto, Apple Cake and Artichokes (this month’s cookbook club single pick)
More info below and in the links. Send me a message if you’d like to come along.
Also - I’m massively looking forward to seeing some of you on Wednesday for our first in-person event. A super selection of dishes from Sardine and Frontières are being cooked by you to bring along - it will be quite the french feast!
Also also - can I swing past you a ‘save the date’ for another in-person event on the evening of July 30th in west London. Plans are still being firmed up but what I will say for now is that it is an in-conversation, it fits the month’s theme, places are limited, it will be free and only for paid subscribers, there will be negronis… More soon.
Happy weekends all,
Angela x
COOKBOOK CLUB - Welcome to July at The Kitchen Bookshelf cookbook club where our theme for the month is: Italy.
We’ll be sharing a breadth of ideas and recommendations about books we love on all aspects and regions of Italian food, cookery and food culture. They could be old books (maybe really old…) or new … in Italian or English …. household names or more hidden voices … I’ll be sharing some of my faves and really can’t wait to discover more through yours.
Plus this month’s single cookbook club pick is: Amaretto, Apple Cake and Artichokes - The Best of Anna Del Conte.
Our two digital meet-ups are:
More from Cookbook Club: The Pepperpot Diaries by Andi Oliver - reading notes, and a breakdown of recipes cooked from June’s cookbook club pick; what to expect at the cookbook club.
RECENTLY ELSEWHERE ON THE KITCHEN BOOKSHELF
MENTORING - The 10 stages of writing a cookbook
IN SEASONING - Why I’ll keep on loving radishes all summer long; a peak inside Summer
NEW WRITING / RECIPES - Deep-fried dill pickles
ODDS & ENDS
Odd scraps of cookbook news etc that don’t really fit elsewhere
Most of the Seasoning book tour events have been a bit south-centric so far, so I am very happy to be heading north later this month - to Leeds. It’s a Seasoning dinner on July 31st at Kino restaurant - part of Staycation Festival where I share the bill with Nigel Slater, Bee Wilson and Marco-Pierre White. The chef at Kino has picked a glorious Seasoning menu, and I’ll be there to talk you through it and why seasonality matters. (I just clicked on the link - might need to ask them to make the close-up not quite so close…)
I was very happy to see The Kitchen Bookshelf chat heing used this week as a source of sharing knowledge, when one of you asked for help in identifying a particular fruit… A couple of you leapt in with the answer so hooray for that and please do ask the community here if ever stumped on something food or cookbook related. I think there is a lot of knowledge and skill amongst your subscriber community…
Speaking of the chat: I shared there recently this video from the British Library Food Season when we paired food writers to cook together and share stories. This one is Olia Hercules with Elisabeth Luard and well worth 40 mins of your time to watch.
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What an amazing place Sitopia Farm is, where I did an event this past week. An urban farm near Woolwich that grows veg, fruit and flowers for its local community and strives to show what a truly sustainable food system could look like. It was my privilege to cook and talk there. I know some of you here now have joined from meeting me at that - so an especial big hello to you x
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